The Pickford is proud to partner with Make.Shift to host the second year of Bellingham Music Film Festival, taking place April 6 – 8, 2017. The festival will showcase music-inspired shorts, videos and feature-length films from around the world and here at home, and also feature bands and live music.
This is a still from “The Junction,” a short film featuring Chilly Gonzales and Peaches. Photo courtesy: Bellingham Music Film Festival.
Spanning three days and three locations, Bellingham Music Film Festival is a celebration of the convergence of music and film, highlighting the way film conveys the meaning of music. After receiving just over one hundred submissions from over 15 different countries, selected music films feature a diverse range of voices and talent, from students to Academy Award nominated directors.
Day 1: Thursday, 6:30 p.m. – Opening Night @ Pickford Film Center
The Pickford will be screening David Byrne’s “Contemporary Color,” a unique music documentary experience, featuring color guard routines accompanied by St. Vincent, Ad-Rock, Nelly Furtado and Ira Glass, among others. “Contemporary Color” will open with selected music shorts and music videos.
Day 2: Friday, 7 p.m. – Music Video Night @ Make.ShiftArt Space
Torrey Pines is a stop-motion animated film based on a true story. Photo courtesy: Bellingham Music Film Festival.
A free evening of music videos on rotation at Make.Shift Art Space on 306 Flora St., taking place during Art Walk. A diverse mix of energizing, inspiring and electrifying music videos will be playing throughout the night, many directed by students and Bellingham community members.
Day 3: Saturday, 1 p.m. – Regional Feature and Shorts/Music Video Showcase @ Pickford Film Center
Saturday, 3:30 p.m. – Feature and Shorts/Music Video Showcase @ Pickford Film Center
Saturday, 6:00 p.m. – Awards Showcase @ Pickford Film Center
Saturday, 8:30 p.m. – After Party @ Sylvia Center for the Arts
“Burn The Place You Hide” is a documentary about Norwegian singer Thomas Hansen. Photo courtesy: Bellingham Music Film Festival.
The Pickford will showcase music videos, music shorts and music films, all day long! Features will include “Torrey Pines,” a stop-motion animated coming-of-age feature by Seattle filmmaker Clyde Petersen and the US Premiere of “Burn the Place You Hide,” a documentary about the life and music of Thomas Hansen and his struggle with mental illness, filmed in Norway. The program will conclude with awards for best music video, best short and best feature.
Following the screenings at The Pickford, join us for the After Party at the iDiOM Theater at their new home in Sylvia Center for the Arts, located at 205 Prospect Street. The After Party will feature live music from Briana Marela, Cumulus and I Love You Avalanche.
It will be a weekend of full of music, films, dancing and popcorn. All the good things about art and life.
“Contemporary Color” tickets can be purchased online at the box office or online: http://bit.ly/2os8rEU Prices are $10.75 General Admission, $8 for Students and $7.50 for PFC Members. Saturday’s events are $3 donation at the door. Friday’s Music Video Night is free!
The birthday boy or girl gets to wear a special party hat. Photo credit: Jen Zimmermann.
As a parent in Whatcom County, you may have struggled to come up with birthday party ideas for your child. “Bellingham only has so many options for kid’s birthday parties. There really isn’t a lot,” said Launching Success co-owner, Jen Zimmermann.
Birthday activities can get messy. Let Launching Success set-up and clean up for your party! Photo credit: Jen Zimmermann.
Especially in the wet months, playing at the park is not exactly an option. “Nobody wants ten mucky kids running around their house,” co-owner Kristen Krumdiack added.
Jen and Kristen are joint owners of Launching Success, a toy store and educational resource for parents, teachers and children. Even if you are familiar with the business, you might be surprised to know that they also offer in-store birthday parties.
The wonderful staff at Launching Success plans activities, decorates and sets up everything needed to provide a memorable and unique party for kids in a wide age range. They offer pretty much everything but cake and refreshments. Some parties even include craft-based activities. Save your home from glue, paint and glitter and leave it to Launching Success.
When asked what kind of party themes they offer, Jen responded, “We can plan any party.” She pulled out a scheduling paper for a previous party they hosted showcasing the birthday child’s multiple unrelated interests. She explained that even though they get similar theme requests, it’s never the same twice. “Different ages make a difference. A princess party for a 5-year-old will be different for a 10-year-old.”
Party planners get creative with party activities. Photo credit: Jen Zimmermann.
The staff at Launching Success has a lot of experience being creative and knows what has worked and what doesn’t. “At first it was trial and error but we’ve done enough now, we know the activities and the time allotted,” Kristen said, explaining that there are usually four to six activities per each hour and a half party. Some of the activities that were mentioned during my time in the store were musical chairs, scavenger hunts and an assortment of different crafts and science experiments.
I was shown the party room at the back of the store, neatly strewn with costumes and streamers from a previous party. “We decorate based on the child’s favorite color,” Jen said. Parties, however, are not necessarily limited to this room. “Scavenger hunts around the store are really popular,” Jen said, showing me a sheet of themed images that staff cut out and paste around the building for the children to find. There is also a roll-up door that leads out into the parking lot and provides more space when the weather is nice.
Launching Success’ party room is the perfect party space. Photo credit: Jen Zimmermann.
Another thing that makes Launching Success parties special is their vast assortment of party gifts and the free wrapping service they offer. “People show up early before parties to buy presents and we wrap for free,” Jen said. After walking through the colorful aisles, it’s obviously not just out of convenience that partygoers purchase their gifts here. There is everything from educational puzzles and science experiments to baby dolls and Legos. You can tell quality is highly important to Jen and Kristen.
“People know we have quality products and the staff is experienced,” Kristen explained. The pair often employs students from Western’s education program, so parents can rest assured their children are given the utmost care and that parties are well planned.
The birthday boy or girl gets to wear a special party hat. Photo credit: Jen Zimmermann.
Local parent of two, Monica Guffy, is very impressed with the quality of her children’s parties at Launching Success. “Absolute best place for our kids to have a birthday party,” she said. “Staff takes time to customize each party for each kid. They take time to research, come up with creative ideas and customize everything to the child. I have a boy and a girl. They’ve done Frozen and Human Body parties- those are extremely different but perfect for our kids. The experience has been wonderful.”
If you are looking to schedule a party for a child you know, make sure you book at least two weeks ahead of time to allow for planning. A month in advance will assure you get the date and time you want. Also note that children under the age of 12 can join Launching Success’ birthday club! Being a part of the club means receiving a 20 percent off coupon to the store to be used during the child’s birthday month and the option for the birthday girl or boy to choose an item out of the birthday bin.
Launching Success also has their own blog on their website where you can read guest quotes and product reviews. Make sure you take advantage of all the helpful resources this great, local business has to offer!
In April of 2007, Bayou on Bay opened the doors to Bellingham’s first Cajun and Creole Restaurant on the corner of Holly and Bay street in the heart of Downtown Bellingham. What was to become the bustling Arts District in later years was then a humble street corner with no proud spire sculpture and a dangerously close proximity to Prospect Street cutting right in front of the restaurant.
Ten years of business is a remarkable accomplishment in such a competitive industry. Photo courtesy: Bayou on Bay.
When owner Steve Crosier opened those doors with his two daughters, they did so with a lot of hope, an incredible passion, over 30 years of experience and all of their eggs in that one basket. They built this dream with their own money, opting to invest their life savings and retirement fund over taking out loans. To the Crosier family, this meant that the business couldn’t fail.
And fail it certainly did not.
Ten years later, Bayou on Bay is still standing strong on that now vibrant street corner, and the hardworking staff is preparing to celebrate their 10th Anniversary with a full weekend of festivities including live music and a plethora of throwback specials.
The celebration begins on Friday, April 7 with the launch of the $10 Throwback menu. Classic favorites from the years are back (and cheap!) Including Blackened Rockfish, Gator Dip, Oyster Po Boys, BBQ Prawn Skewers, Smoked Chicken Salad, Roast Beef Po Boys and more, available all weekend. Visit Bayou during the April Art Walk, indulge in some delicious original dishes and share a toast to a great decade.
Brunch kicks off at 10 a.m. on Saturday, April 8 with the legendary build-your-own-bloody mary bar available until 3 p.m. There will be surprise bursts of live music throughout the day. Enjoy a $6 Throwback Happy Hour menu from 4-7 and 10-close, where all featured cocktails will be only $6, the price they were when Bayou first opened!
Bayou on Bay celebrates a decade of service this April. Photo courtesy: Bayou on Bay.
Sunday brunch opens again at 10 a.m. and 10 percent of all sales that day will be donated to the Opportunity Council. The $10 Throwback menu will be available all weekend long, as well as delicious house-made birthday cake. In addition, each patron will receive a raffle ticket with their bill. Fill it out and you will be entered to win one of 10 Bayou on Bay gift cards, with the grand prize card having a $100 value! Winners will be drawn and notified on Monday, April 10.
In a town with a seemingly quick turnover of restaurants, a decade feels even more meaningful and the Bayou crew doesn’t hesitate a moment to credit the community for its thriving success. “It is because of the support of this amazing community that we’re still serving lunch and dinner six days a week in the Bayou Bar and Restaurant, hosting weekly events in the Annex Bar and jumping at any chance to give back,” explains manager Josh Holland. “We currently host a monthly bingo night with proceeds benefitting a different nonprofit each time and Bayou on Bay is excited to extend the charitable gesture to the Anniversary weekend. We will be donating 10 percent of all sales on Sunday, April 9 to the Opportunity Council to support their work to end homelessness in Bellingham.”
When asked about what Bayou has done differently and what could be attributed to the longevity of this restaurant, owner Steve Crosier again credits the patrons. “So many people are rigid in their thinking when opening a restaurant. They want to make their business exactly how they envision it and how they want it to be. But it’s not about that. It’s what the customer wants. You have to listen to your customers.”
One thing that stands out about Bayou on Bay is the incredibly tight-knit staff. Many members of the front and back of house staff have worked at Bayou for almost as long as it’s been around. There is definitely a palpable family vibe, despite the fact that Crosier’s daughters have now moved away from Bellingham to finish college, pursue their own careers and raise their families. “My daughters always say that one of my best qualities is surrounding myself with great people,” says Crosier. “The restaurant business as a whole can attract a motley group, but we’ve had success. We have some truly great people at Bayou.”
Chuckanut Bay Rugby Club offers a youth program for grades K-6. Photo courtesy: Chuckanut Bay Rugby Club.
All eyes are on Craig Brown as he addresses his Chuckanut Bay Rugby Minis, a green clad group of youngsters many of whom are getting their first taste of the sport.
Grades K-4 are non-contact as the players focus more on developing an overall understanding of the sport. Photo courtesy: Chuckanut Bay Rugby Club.
Brown asks the squad, through a show of hands, who has played football before. A majority of the arms go up. His follow-up question inquires how many play quarterback.
The arms drop.
But that’s football. This is Rugby. It’s different.
“Here they’re all the quarterback,” Brown said. “We always remind them of that.”
Whenever Brown reiterates this line of thinking to his young players, those whose hands didn’t remain up following his second question smile.
After all, who doesn’t want to be the quarterback?
“We think in terms of all skills for all positions. All of the kids become the quarterback or the running back in rugby,” Brown said. “All get to run with the ball, all play offense and defense, all get to score. They love it. It’s a very pure team sport.”
And a sport that is expanding at a rapid pace worldwide as it is the fastest growing team sport around.
Locally, Chuckanut Bay Rugby has certainly played a role in helping that become a reality.
The club was inaugurated in 1973 by a group of Western Washington University graduates. It was solely a men’s club initially before dissolving in the mid-1990s.
Resurrected in the early 2000s, the club’s second go-around had a much different look and feel.
No club in Washington, Oregon, Idaho, Montana or Alaska has developed more USA All-Americans and National team members than Chuckanut Bay. Photo courtesy: Chuckanut Bay Rugby Club.
Gone was the boys’ only mentality. With it came a shift away from primarily being a playground for former Vikings. The new-look Chuckanut Bay Rugby Club shifted its focus towards building up the area’s youth rugby program.
The changes have been a resounding success as no other club in the region – which includes Washington, Oregon, Idaho, Montana and Alaska – have groomed and developed more USA All-Americans and National team members than Chuckanut Bay – no small accomplishment given the fact many other clubs draw from a much larger metropolitan population.
The Chuckanut Bay youth program is broken into two groups, each consisting of three sub-divisions.
There’s the Minis – a group comprised of kindergarteners through sixth graders – and the Youth Team – which is made up of seventh graders through high school seniors.
Brown is in his third different positon with the club.
His first stint began in 1987 as a player during his senior year of high school and lasted until 1993. Towards the end of his first run he also coached the high school team for a handful of years before taking a 10-year hiatus.
A return in 2003 saw him coach the U14 and U16 teams, while also serving as club administrator, through 2006.
Brown’s latest involvement kicked off in 2016 with him taking over as the Mini rugby coordinator. Of the three tenures, the current one may be the most enjoyable as he now has added interest in kids taking part and finding enjoyment in the sport he loves.
Chuckanut Bay Rugby Club offers a youth program for grades K-6. Photo courtesy: Chuckanut Bay Rugby Club.
“As a father of three, and with my son, who is four,” Brown said, “I want him to have the opportunity to play rugby and see if it’s his sport as well, as he ages into the club. With this, my new mission is to grow our mini rugby program to have 100 plus K-6 grade kids playing rugby.”
Through the efforts of Brown and his fellow Chuckanut Bay coaches, the club is well on its way to achieving that lofty goal as the club has seen a boom in youth involvement over the past three years.
The Minis compete in three different groups with kindergarteners playing with first and second-graders, third and fourth-graders comprising a division, and fifth and sixth-graders making up the last team.
Grades kindergarten through fourth is non-contact as the main focus is on developing an overall understanding of the sport while at the same time working on athletic development, hand-eye coordination, footwork, evasive running, passing and catching the ball. Games at this age level usually consist of five-on-five or seven-on-seven play.
Contact begins in grades five and sixth as they play a modified version of 12-on-12 with a strong focus on proper tackling technique and other areas of the game that involve technical development to assure safety for the athletes.
“The people who enjoy rugby seem to completely fall in love with it,” Brown said. “It’s something they will do for the rest of their lives.”
According to Brown, more times than not, when someone does get introduced to rugby it usually goes this route.
For more information on Chuckanut Bay Rugby Club, including registration, visit chuckanutrugby.com.
Diana Ambauen-Meade, Caroline Kinsman and Tina Moon of Scratch and Peck received an award at the Whatcom Literacy Council's Woof and Whiskers Luncheon. Photo courtesy: Scratch and Peck Feeds.
Scratch and Peck Feeds, a local supplier of Certified Organic, Non-GMO Project Verified chicken and other animal feeds, connected with the Whatcom Humane Society almost immediately after opening their facility in Bellingham in 2010.
Scratch and Peck recently made a big move to a larger facility in Burlington complete with silos for grain. Photo courtesy: Scratch and Peck Feeds.
“I’ve always been an animal lover,” says Diana Ambauen-Meade, owner and CEO of Scratch and Peck Feeds. “It made sense to help where we can.”
As sponsors, the Scratch and Peck Feeds staff are often seen at community events such as the annual Whatcom Humane Society gala and the recent Four Courses with the Horses at the Humane Society’s farm facility in Everson.
Ambauen-Meade describes some of the great moments she has experienced being a part of these events, not to mention the effects of wildlife rehabilitation efforts. “We’ve seen hawks who have been rescued and rehabilitated actually brought out and released into their natural habitat.”
The involvement of Scratch and Peck Feeds with the Whatcom Humane Society doesn’t stop with their participation in the events. As a part of the desire to connect with the community and to reach out, especially to the animal community, Scratch and Peck works with the Whatcom Humane Society on a variety of initiatives and projects, all to benefit the animal and wildlife rehabilitation efforts in Whatcom County.
Scratch and Peck Feeds met the need of a new chicken coop for Whatcom Humane Society by building one. Photo courtesy: Scratch and Peck Feeds.
From providing feed for the farm animals that are kept at the Humane Society’s farm facility in Everson, including wildlife, to building a chicken coop for the new facility in town, the staff at Scratch and Peck is working to meet the needs of the community.
“It is so great to participate in this kind of care,” Ambauen-Meade states enthusiastically about her involvement with the humane society.
The Everson farm facility sees all kinds of farm animals, some that are starving and others not receiving care or neglected. Scratch and Peck is able to provide feed and other treats to many of these animals including, “piglets all the way up to the gigantic adult pigs,” says Ambauen-Meade.
Ambauen-Meade describes the great opportunity to meet the couple who act as caretakers for the Everson facility and even having the opportunity to have one of them work with Scratch and Peck Feeds for a short time.
The team at Scratch and Peck Feeds are the ones that make it all happen (and they know how to have a little fun along the way). Photo courtesy: Scratch and Peck Feeds.
She goes on to describe working further with the Whatcom Humane Society on creating Chicken Keeping 101 classes to help people understand what they need to know about chicken care before they jump into acquiring chickens. “It’s important to know what you’re getting into before acting on a whim,” she says.
As a result of the commitment to community and participation with the Whatcom Humane Society, Scratch and Peck Feeds was recently honored at the Human Society’s annual “Woof and Whiskers” awards luncheon for, “generously supporting the domestic, wild and farm animals that are in the care of the Whatcom Humane Society.” Because of the commitment to the animal community, this is recognition that Scratch and Peck Feeds was honored to receive.
“They have been supporters of the Whatcom Humane Society and the animals in our care from day one of their business,” says Whatcom Humane Society Executive Director, Laura Clark. “They support our mission with in-kind donations of food and supplies as well as financial support of our programs and services. They have been life-savers in so many situations including invaluable help with our barnyard animals, especially chickens, ducks, geese and other fowl. We love and appreciate them so much.”
Scratch and Peck’s feeds contain all ingredients necessary for healthy animals, without all of the processing and chemicals that normally go along with animal feed. Photo courtesy: Scratch and Peck Feeds.
Connecting with the community and creating a positive impact is something that is very important to Scratch and Peck, along with locally sourcing their ingredients and creating quality, non-GMO verified and organic products.
Scratch and Peck Feeds recently received its B Corp certification, a business dedicated to the community, the environment and sustainability. “It’s not all about the bottom line,” says Ambauen-Meade of the purpose behind becoming a B-Corp.
B-Corps must meet tough standards of social and environmental performance that are certified and reviewed by a non-profit organization, B Lab.
With just over 1,600 companies in over 40 countries, Ambauen-Meade is excited to join this group of businesses dedicated to redefining what success means to for-profit businesses.
“We are so proud to be joining this growing force,” Ambauen-Meade says.
Diana Ambauen-Meade, Caroline Kinsman and Tina Moon of Scratch and Peck received an award at the Whatcom Literacy Council’s Woof and Whiskers Luncheon. Photo courtesy: Scratch and Peck Feeds.
While the team at Scratch and Peck Feeds continues to connect and contribute to the community in big ways, such as with the Whatcom Humane Society, they just made a significant move to a new facility in Burlington. The new mill is larger and allows for Scratch and Peck to have their own silos for grain. This move creates additional efficiencies and ease in their process to create the highest quality products.
Ambauen-Meade and her family call Bellingham home and look forward to continue to show their love of animals through the contributions of sponsorships, feed, education and labor to the Whatcom Humane Society.
Scratch and Peck Feeds continues to connect the community through collaboration and education. The values and beliefs of the company are seen in their activities, their team and their products.
Timken Housed Units hosted students from Ferndale High School’s FFA (Future Farmers of America) Club on Tuesday, March 21, 2017. The students learned about the worldwide company of Timken, as well as the local business’ origins as QM Bearings. Timken acquired QM Bearings in 2010, where the business has had its site in Ferndale since 1997.
Timken hosted Fernale FFA students to provide an educational opportunity. Photo courtesy: Timken Housed Units.
The high school students received up-close demonstrations and tours of the facility’s assembly line, urethane manufacturing and warehouse operations. As Timken Associates assembled products, they explained their processes and answered students’ questions. Students learned about production operations, as well as where these products are found in various industries.
Timken Housed Units specializes in spherical roller bearing housed units, assembled to order with thousands of configuration choices, tailored to the customer’s needs. These housed units are made to withstand the harshest environmental conditions and are often used in applications in industries such as agriculture, steel, pulp and cement.
Students were schooled in many areas of Timken’s operations. Photo courtesy: Timken Housed Units.
“We were eager to partner with Ferndale High School’s FFA club to make this visit possible. Not only are we providing these students with an educational opportunity to learn about our local business and products, but I think exposing high school students to manufacturing, assembly, and other trade work opens up additional options for career planning in our local community,” explained Edie Hill, HR Manager.
The group spent over an hour at the facility during their own after-school time. In total, there were 15 students in attendance, ranging from 16 to 18 years old. The visit was coordinated with Ferndale High School staff members Mitch Davis and Edwin Elefson.
Timken can hire recent high-school graduates for Warehouse Associate positions, and offers career advancement opportunities both locally and worldwide.
Timkin took students through their facility to really experience the flow of daily operations. Photo courtesy: Timken Housed Units.
Cory Shaw, General Manager of Timken Housed Units, who began his career in the warehouse, shared, “We are excited to work with our local high schools to show students the inner workings of a growing local business in a way that also increases the general awareness of our operation and industrial products manufacturing.”
The Timken Corporation
360-305-3951
5345A Labounty Drive
Ferndale
Who are those masked revelers? They are really enjoying the Oh Snap Event Photo Booth experience. Photo courtesy: Kelsey Holmsa.
Remember those photo booths in subway stations and dime stores? We often felt embarrassed with the clandestine rendezvous with an anonymous camera. Then once out of the booth, we stood nonchalantly as we waited for the machine to spit out our photos, before quietly walking away to discretely view our selfies.
Oh Snap provides enclosed private and open booth photo experiences. Photo courtesy: Kelsey Holmsa.
These days, photo booths offer trendy opportunities to preserve rites of passages we share with our loved ones or to remember fun events such as a holiday office party. The photo booths of this millennium offer high-tech options, superior photo quality, an array of backdrops and enough room to fit in the whole costumed crowd – masks and smiles optional. There’s even a red carpet option.
In Whatcom County, Kelsey and Aaron Tolsma caught the photo booth bug six years ago. And similar to other small business owners, the couple launched their business Oh Snap Event Photo Booths from a personal need.
“We loved the idea of having a photo booth at our wedding but at the time it was a new idea and there weren’t any here in Whatcom County. After attending a friend’s wedding in California with a booth, we knew this was something we would love to bring to our community,” recalls Kelsey.
With this concept in mind, the newly married couple set their inspiration in motion. “We spent months researching different options for booths, designing our logo and figuring out all that went into starting a small business,” Kelsey explains.
Several months later, Oh Snap Event Photo Booths landed its debut gig. “Our first event was a local company’s holiday party in November 2011. We are now going into our sixth year of business,” says Kelsey.
Kelsey and Aaron offer high-quality photo booth rentals, backdrops and a social media feed. The couple covered all their bases with studio lighting, a DSL camera (as opposed to a phone or an aim-and-shoot camera), and even a green screen option. Clients can include logos and Oh Snap offers unlimited printing so guests can share their photos with friends who didn’t attend the event.
Photo booths spice up the wedding experience by providing props, masks and diverse backdrops. Photo courtesy: Kelsey Holmsa.
Kelsey, Aaron and their two booth attendants provide a user-friendly photo opportunity for party guests. They offer props and backdrops for either a private enclosed booth or a group open booth experience. In fact, the revelers can just leave their personal cameras at home.
Once guests have snapped their instant photos, they have the option of posting them on social media and they print right out. It’s fun. It’s lively. Guests strike poses with their friends, colleagues or family members, with or without masks. And the business owners have a blast offering the photo opportunities to their clients.
“The thing I enjoy the most about running the photo booth is making connections with local companies and people here in our community. I get to bring fun to their event. We get to be a part of so many awesome events each year, including weddings, corporate events, fundraisers and birthday parties. It’s fun to capture the enjoyment at the events. I love running the booths at the events,” says Kelsey.
This isn’t your grandmother’s photo booth experience. Photo courtesy: Kelsey Holmsa.
Kelsey and Aaron saw a niche that required filling. They researched photo booths and the intricacies of starting a small business. And with new technology and this age of the selfie, preserving events is as easy as a snap. It also helps that we live in the age of the entrepreneur in which a construction professional and an educational professional create a business that brings smiles to their clients’ faces.
And while this Whatcom County-based business mostly serves our region, the couple receives invitations to events outside of the community. “The majority of the events we do are here in Whatcom County but we do travel all over Washington State bringing photo booths to a variety of fun events. We are thankful for our community and the support they have shown our small business,” says Kelsey.
Who are those masked revelers? They are really enjoying the Oh Snap Event Photo Booth experience. Photo courtesy: Kelsey Holmsa.
As far as the future of their business, Kelsey says, “We look forward to meeting new clients and working with repeat customers. And we look forward to bringing a great photo booth experience to all clients while working to make our booth experience even better than it has been in the previous years.”
For weddings, the holiday bash, a birthday party or other large event, get into the photo line and take a photo. It’s a snap.
The Bellingham Bells are currently accepting applications for host families for the 2017 season. During summer 2017, 35 collegiate baseball players will call Bellingham home as they compete for the Bells. The 2017 Bells roster spans the entire nation and includes players from the University of Maine, Arizona State University, University of Washington, UCLA and many others.
“Our host families are some of the best in the Pacific Northwest,” Bells’ general manager Stephanie Morrell said. “The way our players are welcomed in every year contributes to the great experience they have here in Bellingham. Relationships don’t just last for the summer, but for a lifetime. Families stay in touch with players long after they take the next step in their professional career.”
Players will begin to arrive as early as May 28 and will continue to trickle in depending on the completion of their academic calendar. Players will stay through the summer season, which concludes in mid-August. During the three-month season, players will spend approximately half of their time on the road.
Basic requirements for host families are to provide a clean, non-smoking, safe and pleasant environment for the player and to provide meals when players are in town. We ask that players have a private room with their own bed, as well as access to a bathroom, kitchen and laundry area.
All host families will receive complimentary tickets to all home games for each member of the family living at home, as well as a 50 percent discount on registration for the Bells’ Coaches Camp for each (age appropriate) child living at home. Host families will also receive special Bells merchandise, a 20 percent discount on all Bells team merchandise throughout the season, an invitation to a host family celebration and a special day at the ballpark on August 6 where the team and the community will honor host families.
For more information about how you can be involved in our host family program, please contact Bells’ general manager Stephanie Morrell at 360-746-0409 or stephanie@bellinghambells.com.
Being the best at something in your city is a good achievement. Surpassing everyone else in your state is a feat few can claim. But Stephanie Meester of Lynden has reached unparalleled heights – she’s the only one among more than 100,000 independent Tupperware consultants in the United States and Canada to earn a third Mustang convertible for reaching sales goals earlier this year.
Nobody else in the history of Tupperware, which has provided food preparation, storage and serving solutions since 1946, has accomplished the feat. The goals are based on Meester’s previous sales. For an 18-month period ending in January, Meester’s team of 75 people throughout the country sold nearly $1.3 million in products – tremendous growth since she earned her second Mustang in 2013 with nearly $700,000 in team sales.
Meester gives credit to Tupperware’s ability to create new products and adapt to changing times. The company has developed containers that keep produce fresh two to four times longer as well as some that can be used in microwaves, keeping food healthy and tasty in contrast to containers of yesteryear. And while many consultants still focus on home parties where a customer invites friends, other consultants emphasize working online, reaching people through Facebook, Twitter and Pinterest. Meester also believes Tupperware’s incentives are much better than other companies utilizing relationship-based selling.
But Meester says one factor that is a key to success hasn’t changed.
“I’ve always known it’s about hard work,” she said. “Everything I do I want to be the best I can be.”
Tupperware product brands and categories include design-centric preparation, storage and serving solutions for the kitchen and home. For information about Tupperware products, parties and independent consultants, call Meester at 360-393-5775.
Village Books owners Paul, Kelly and Sarah pose on the Village Green, just outside the back door of the iconic Fairhaven bookstore. Photo credit: Stacee Sledge.
When Village Books and Paper Dreams founders Chuck and Dee Robinson – who owned and operated the iconic bookstore for 36 years – decided to sell, they knew exactly where it should land: with longtime employees and managers Sarah Hutton, Paul Hanson and Kelly Evert.
Sarah Hutton, Paul Hanson and Kelly Evert became the new owners of Village Books and Paper Dreams on January 1, 2017. Photo credit: Stacee Sledge.
And though the new ownership team has been in place for nearly two months at the time of our conversation, it’s all still feeling quite new.
“It’s only just now beginning to sink in,” admits Kelly, as the four of us sit in her snug office tucked at the back of Paper Dreams.
“I’ve spent my career in middle management,” says Paul. “So the idea that there’s no longer somebody else I’m passing things along to who makes the final decision? That’s a big change.”
All three new owners agree it’s both an exciting and stressful time.
“It feels awesome – and terrifying,” Sarah says with a laugh.
Sarah came to Village Books in 2005 as a bookseller and became Store Manager four years later. Paul Hanson and Kelly Evert, who are married, joined the stores in 2010; Paul originally as Community Outreach Director, and then General Manager; Kelly as Gift Buyer and Merchandise Manager. All three have extensive backgrounds in bookselling and retail.
Dee Robinson retired in 2014, more than two years before Chuck joined her. All three admit Dee’s retirement was the first big step toward the changes in their roles and selling the stores.
Village Books originally opened its doors, just down the street from its current Fairhaven location, in 1980. Photo credit: Stacee Sledge.
Soon after Dee retired, she and Chuck went to Asia for a month; they promoted Paul, Kelly and Sarah to join them as the store’s Leadership Team shortly before their vacation. And though they didn’t let on at the time, they later admitted they weren’t sure what they would find when they came back.
“They wanted to see if the three of us could work well together,” says Kelly.
Paul nods. “It was sink or swim.”
The trio swam.
“We did some good things while they were gone,” Paul continues, “and it helped us gel together even more as a team.”
The three began making hiring decisions and running the store day-to-day.
“I think [the idea to sell] really started jelling after they came back from a big cruise last spring,” says Sarah. “Once they were able to spend some time together traveling, they realized this is what life could be like.”
“And, once again, we didn’t burn the store down while they were gone,” Paul interjects, and everyone laughs.
The trio have long been employees and managers of the stores, and are proud to now be stewards of these special places. Photo credit: Stacee Sledge.
Open communication has always been key to the team working together so well.
“The three of us talk a lot,” says Kelly.
“Our text stream is amazing,” Sarah adds.
“And I don’t feel like there’s ever been a time of battling egos and authority,” Paul says.
Kelly interjects. “Well, egos always come in. I’ve gone crying to Sarah many times,” she says, as they all erupt in laughter.
“We both have,” Paul jokes, and the laughs kick up louder.
“It’s possible that I could be seen [from the outside] as a third wheel,” says Sarah. “Here’s a couple and – oh, here’s Sarah. But it’s not naturally just Paul and Kelly, it could be me and Paul, or me and Kelly.”
Sarah explains that each combination of team members has its own dynamic and understanding and ways they work together that make each other – and subsequently all three – even stronger.
Chuck remains intermittently involved as a consultant; particularly with marketing and building bridges for the relationships he’s forged in the community over the years.
“Chuck and Dee are still very much invested in and care about the success of the store,” says Paul. “They’re going to do everything they can to help us during this time.”
The Lynden Village Books opened in 2016 in the beautifully renovated Waples Building. Photo credit: Stacee Sledge.
“What we do best is community building,” Paul says. “It’s the cornerstone of the decisions we make and our guiding principle, and we’re going to continue to do that.”
Making the transition from employees to managers to owners has been a dream come true in many ways, but not a path without some growing pains.
Kelly likens the experience to getting a new pair of fabulous shoes, “You really wanted them but they kind of hurt, and every so often you question why you got them. But I’ll break them in and it will be all good.”
The group has come up with a simple yet powerful symbol to describe their ownership group. “We’re a three-legged stool,” Paul says. “It’s very stable – much more stable than a two-legged stool.”
Many people have asked about changes now that the stores are under new ownership. Paul is quick to point out that an over-arching principle at Village Books has always been that change is not only good – but also necessary.
Village Books has always been nimble, making necessary changes to remain relevant and succeed. Paul believes it’s the reason they’ve thrived, even when some corporate bookstores have failed.
“Change has always been the order of the day and will continue to be so, when appropriate,” Paul says.
Paul, Kelly and Sarah pose on the Village Green, just outside the back door of the iconic Fairhaven bookstore. Photo credit: Stacee Sledge.
Some changes have been visible to customers, such as last year’s reconfiguring of the main counter and front floor plan at the Fairhaven store, and adding cushioned chairs and a large flat-screened television to the readers’ gallery.
Looking ahead, other modifications will be invisible to the customer, such as streamlining receiving and tweaking systems and operations with staff.
But coming through the doors, it will feel like the same fabulous place, whether customers are in Fairhaven or Lynden.
“And that’s how it should be,” Kelly says.
Chuck and Dee were with the store for 36 years. Where do the new owners see things 30 years from now?
“Well, I’ll be 80!” Kelly says, laughing.
“You’re pretty spry,” Paul jokes.
“Our roots are here,” Kelly says, getting serious. “Our families and homes are here. We’re here for the duration.”
“This place is such an institution for the community,” says Sarah. “It’s a family of staff and employees, but also a family of customers. To know that I now own a part of that is humbling.”
Paul agrees and stresses that they also feel something more than just the great responsibility of owning such an iconic business.
“We very much realize our role is to take it as stewards in this time we have it and make it even better for the next generation,” says Paul. “There’s that sense of continuity – it’s ownership, but mostly it’s stewardship.”
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...
