Village Books Says Farewell to Longtime Employee and Friend Robert Gruen

Village Books, Robert Gruen
Content marketing is another way WhatcomTalk helps tell a customer's story. Photo courtesy: Amy Blackwood.

Half Price Books in Bellevue was a hopping place back in the late 90’s. In the middle of a store packed with both new and well-loved books, vinyl record sleeves hanging from the ceiling, and the crash of dishes echoing from the adjacent food court sat the used book counter where a man stood watch over the store. He would often step down from behind the counter and visit with shoppers, recalling details from previous conversations with ease, making connections with all kinds of people.

That bookstore suffered quite a loss when that man turned in his Half Price Books nametag for a Village Books badge 19 years ago. That man is Robert Gruen.

Texas-born Robert is full of interesting stories about his early days. Before joining the staff at Village Books — and prior to his gig with Half Price Books — he worked at the Strand in New York City. Before that, he was a chef at one of the first natural food restaurants in Soho.

Village Books, Robert Gruen
Robert Gruen poses with a copy of ‘The Adventures of Huckleberry Finn’ during Banned Book Week. Photo courtesy: Amy Blackwood.

During his restaurant days, Robert met some colorful characters. He remembers catering dinners for Yoko Ono and the founder of Shakespeare in the Park, Joseph Papp. During this time he would also enjoy regular breakfasts with Chris Frantz, the drummer for the Talking Heads. When Robert ate with Frantz, he says he had no idea who Frantz was. “I thought he was in some sort of garage band,” Robert says, laughing.

Life has taken Robert all around the country — and world, from Texas to New York all the way to the Pacific Northwest where, for nearly two decades, he’s been a familiar face at Fairhaven’s beloved Village Books. But with a fast-approaching retirement on the horizon, he’s preparing for the next chapter of his life.

At Village Books, Robert has worn many hats. He’s sold books, bought books, and has organized ticket sales for non-profits at the bookstore. A number of years ago, Village Books also operated a bookmobile, and Robert was, on occasion, responsible for a few of the vehicle’s trips into the county.

Reflecting on Robert’s nearly 20 years with the bookstore, Village Books Co-Owner Chuck Robinson shared a memory of Robert and the bookmobile. Robert was returning from a trip out to Everson, coming up to where Sunset intersects with James, when the brakes on the bookmobile gave out. When Robert informed Chuck of the malfunction, Chuck was understandably concerned for Robert’s safety and inquired where Robert had to park the bookmobile.

“Up a block, at the laundromat on 12th,” was Robert’s reply.

Robert used the emergency brake and manual transmission to slow the vehicle, and the bookmobile’s $12,000 worth of inventory sat in the parking lot for the weekend.

Robert Gruen's picks are displayed on a bookshelf at Village Books in Fairhaven. ©WhatcomTalk.
Robert Gruen’s picks are displayed on a bookshelf at Village Books in Fairhaven. ©WhatcomTalk.

“I knew Chuck would tell you that story,” Robert said when I spoke with him days later.

Though, like a bookstore, his life is an arsenal of interesting stories, Robert generally likes to keep to himself.

When I asked Robert’s colleagues at Village Books if they would like to share a story about Robert, all of them smiled and laughed quietly.

Joan has worked with Robert for the majority of his tenure at the store. When I sat with her at her desk and pressed a bit for an anecdote about Robert, she smiled and looked out over the bookshelves. “He’s a bit uncomfortable with all the attention surrounding his retirement,” she shared.

But, as easy to talk to and beloved as he is, it’s hard to avoid the attention.

One of Robert’s customers enjoyed his company so much that she invited him to accompany her on a three-month cruise through South America. Robert took a sabbatical from the bookstore to make that international journey, and then again when he took another trip with the same woman a few years later to Asia and the coast of Africa. Vacation was saved up annually and spent for skiing time.

Robert will step out of his role at Village Books later this month. His last day in the store is June 29.

Upon his retirement, Robert plans to do more traveling, mentioning Sicily and the south of France as desired destinations.

Village Books
The Village Books staff is sad to say farewell to their longtime co-worker and friend, Robert Gruen. Photo courtesy: Village Books.

Want to learn more about Robert? The staff at Village Books recommends reading the following books to get a glimpse into the life of their fascinating employee, co-worker and friend.

“Where’s Waldo: Travel Edition” — Chuck

Chuck laughed and explained Robert sometimes wanders away from his station in his zeal to connect with customers, often making it hard to find him. (Note: Robert was responsible for a number of years for hiding Waldo and harbors a dislike for the striped-shirted.)

Anything by Tom Robbins — Sam

“Robert is a multi-faceted, multi-layered man,” says co-worker Sam. “His recommendations shelf showcases a lot of very complex, esoteric novels about people in situations you would believe impossible.” Sam says any of Tom Robbins’ books would remind him of Robert

“Poetry as Insurgent Art” — Joan

“He likes more literary and academic titles,” co-worker Joan explains. “Beat poets are definitely right up his alley.”

“What to Listen for in Music” — Kelly E

“Robert and I have one thing in common I don’t have with anyone else around here, and that’s we are both classical pianists. I can communicate about music with him unlike anyone else.”

Sponsored

Deeper Into the Woods: 6 Backpacking Destinations in Whatcom County

Mount Shuksan
If a customer wants to put their brand in front of active men and women living in Whatcom County, we can place their logo on an article about local trails to hike. Photo credit: Brandon Fralic.

Have you ever slept under the stars — miles from your car and the nearest road — with nothing but the contents of your backpack? Car camping is an excellent way to recreate in the great outdoors. But to really get away from it all, you may just have to spend a night (or a few) on the trail.

Backpacking season begins with the arrival of summer in Whatcom County. While a few of our backpacking destinations are accessible year-round, the most extraordinary high country campsites are only available between July and October. Early summer is the perfect time to start planning. Whether it’s your first backpacking trip or your 51st, we have ideas for beginners and experienced backpackers alike.

Mount Baker
Tent pads and Mount Baker views are included in your camping experience at Baker Lake. Photo credit: Brandon Fralic.

Always be prepared when hiking and backpacking. For starters, bring the Ten Essentials and practice Leave No Trace ethics. Only camp in designated sites, and respect all rules related to campfires, food storage, etc. Check out the Washington Trails Association (WTA) website for a wealth of information on backpacking in our state. And always remember before you leave to tell a friend or family member when and where you’re going.

Ready to hit the trail? Here are six backpacking destinations in Whatcom County.

Chuckanut Mountains

Lily and Lizard Lakes (year-round)

A great introduction to backpacking, Lily and Lizard are two small lakes atop Blanchard Mountain in the Chuckanuts. Their close proximity to Oyster Dome and North Butte — coupled with year-round accessibility — makes them quite attractive for an overnight stay. It’s about 8 miles round trip, but only gains 1,000 feet. You’ll reach Lily Lake first, where a horse camp and backpacker’s camp await. Or continue along the Lily-Lizard connector trail to stay at Lizard Lake. If you’re looking for solitude, Lizard is generally the quieter of the two destinations.

Lily lake
Benches and barbecue fire pits are provided for backpackers at Lily Lake. Photo credit: Nathan Anderson.

Pine and Cedar Lakes (year-round)

Chuckanut Mountain’s Pine and Cedar Lakes are accessible by a relatively short but steep trail. From the Pine and Cedar Lakes trailhead parking lot, it’s about 5 miles roundtrip. You’ll tackle the steepest section right at the beginning, before the trail levels out at a high point of 1,600 feet. There are a few campsites at Cedar Lake, and a trail circumnavigating it. Pine Lake offers a scenic little peninsula campsite, accessible by a narrow boardwalk. If you can make it up on a weeknight or during the cooler months, you’ll likely have it all to yourself.

Mount Baker Highway

Chain Lakes Loop (summer only)

At the end of Mount Baker Highway, Chain Lakes Loop is one of the most spectacular hiking and backpacking destinations in Whatcom County. It’s also one of the most popular. This non-repeating loop leads through talus fields and heather meadows, along lakeshores and trickling streams to mountain vistas of Baker and Shuksan. With all that in just 7 trail miles, Chain Lakes is packed on summer weekends. Plan accordingly! Lakeview campsites are available at Mazama and Hayes Lakes.

Winchester Mountain (summer only)

Winchester Mountain
A hiker looks up at Winchester Mountain from the trailhead at Twin Lakes. Photo credit: Brandon Fralic.

Winchester Mountain offers a different kind of backpacking experience. Here, you can stay in a former fire lookout. Getting to the trailhead is half the battle, as Twin Lakes road is subject to washouts and often in a state of disrepair. Take a high clearance vehicle, or hike up the road from the Yellow Aster Butte trailhead. If your vehicle can make it up the single-lane road, Twin Lakes is open to car camping (check WTA for current road conditions). You’ll find several nice campsites complete with picnic tables and tent pads at the lakes. From here it’s just a 3.4-mile roundtrip hike up Winchester Mountain to the 1930’s lookout. Available on a first come, first served basis, this lookout offers incredible views of nearby mounts Baker, Shuksan, Larrabee and more.

North Cascades Highway

Park Butte (summer only)

Another historic 1930’s fire lookout awaits at Park Butte. This trail offers the most variety for overnighters, from car camping at the trailhead to backcountry sites and the lookout itself. At 7.5 miles round trip, Park Butte can be done in a day but is far more enjoyable as a backpacking trip. The trail crosses cool glacier-fed creeks. It meanders through wildflower meadows and climbs to 5,450 feet, with in-your-face Mount Baker views. Consider a side trip up Railroad Grade to get even closer to the mountain’s Easton Glacier. But be careful — the aptly named Railroad Grade trail becomes a steep climber’s path, not meant for casual hiking.

South Baker Lake (year-round)

Park Butte
Experience in-your-face views of Mount Baker from the historic 1930’s fire lookout at Park Butte. Photo credit: Brandon Fralic.

Take the rolling Baker Lake trail year-round to camp alongside manmade Baker Lake. This 14-mile (one way) trail offers several places to camp, with the first option at just 2 miles from the trailhead. Elevation gain varies depending on your destination. Stay overnight at Anderson Point (2 miles) or Maple Grove (4 miles). Both camps offer fire pits, backcountry toilets, tent pads, bear-proof food storage boxes, and peek-a-boo views of Mount Baker across the lake. Like Lily and Lizard or Pine and Cedar, Baker Lake is a great place to break into backpacking.

Brent Cole: The Man Behind Bellingham’s Music Magazine

What's Up! is a monthly publication available for free at music venues around town.

Without a few key ingredients, Bellingham’s thriving live music scene simply wouldn’t exist. The recipe for music scene success in any town — artists, fans, venues, and promoters — is simmering in our community today. New bands are welcomed into the mix through a variety of open mic nights across town. Several venues open their doors to musicians, bringing local, national and international acts to our humble little city. Promoters get the word out, and fans attend shows on a regular basis. But it hasn’t always been this way.

In the late 90’s, Bellingham’s music scene was brimming with potential. Western Washington University student and Ferndale refinery worker Ben Gibbard formed his band Death Cab for Cutie in 1997, releasing the band’s first studio album a year later. Death Cab, of course, went on to be very successful. However, there was a big need for music promotion in Bellingham at the time. What’s Up! Magazine was born out of this need.

Brent Cole, What's Up! Magazine
Brent Cole is the editor of What’s Up! Magazine, Bellingham’s music magazine since 1998. Photo courtesy: Brent Cole.

As a former live music photographer for What’s Up, I approached editor Brent Cole with some questions about the magazine’s formation, its evolution over the years, and its future.

Brent launched the magazine with a partner in March of 1998. “We started it because there were a lot of great bands like Death Cab, Sharpie, and Eureka Farm. Nobody was talking about these great bands, so people weren’t necessarily going out to see them. Or at least not in the numbers we thought they should,” Brent says.

With the internet in its infancy in the 90’s, few music-related websites existed at the time. Bellingham musicians had virtually zero online presence; print media was still king. “I got my first email address because of the magazine,” Brent admits. “What’s Up! started without a business plan, without any money — just with the intention of talking about all these great bands. We were inspired by the right bands at the time.”

Now in its 18th year and 215th issue, What’s Up! continues to share that musical inspiration. One of Brent’s favorite aspects of the job is working with fellow creatives — bands, writers and photographers. “These are my people,” Brent says. “They’re who I’ve always enjoyed working with, even before What’s Up!”

What's Up! is a monthly publication available for free at music venues around town.
What’s Up! is a monthly publication available for free at music venues around town.

Of course, running a magazine is not without its setbacks. Brent cites finances and competition with digital media as some of his greatest challenges over the years. “When we started out, it was just print, and now we’re competing with all the different social websites. There’s a lot more money to be made now, but a lot more people splitting up the pie,” Brent explains. “But we find a way to make it work.”

When I asked Brent to weigh in on the print vs. digital debate, he offered some well-tuned insight. “I kind of see print being like vinyl — where it might not be the end-all-be-all anymore — but it’s still really important to a lot of people,” Brent says. “There’s a validation that comes from being in print, so I think it will be around for quite awhile.”

Beyond the shift to digital, Brent has observed other changes in the music industry over the years. In Bellingham, the most tangible shift has been in the availability of live music. “When I started out, you would rarely see shows Sunday through Thursday,” Brent explains. At the time, it didn’t make sense for venues to hold weekday shows, because of low attendance. Today, due to better promotion through channels like What’s Up, “you can open up the mag and find a killer show happening any day of the week,” Brent says.

Pickwick performs at the Green Frog in 2011.
Pickwick performs at the Green Frog in 2011. Photo credit: Brandon Fralic.

As a music magazine editor for nearly two decades, Brent has worked with countless artists over the years. Today, he’s as excited as ever about new (and not-so-new) talent in town. “Hello, I’m Sorry is this really rad, new, very young pop band. I really like The Co Founder — that’s Hayden Eller and he also writes for the magazine now,” Brent says. “Wild Throne is mind-blowing. They just played a huge festival in Ohio as part of their US tour. They are just unbelievably good.”

Beyond the music magazine, Brent also works on What’s Up! sister publication, Grow Northwest, with his wife Becca. “She kind of taught me how to run a magazine because she had tons of experience,” Brent says. As co-producer and layout designer of both magazines, Becca “has an unbelievable influence on What’s Up,” Brent says.

Becca and Brent are looking forward to celebrating What’s Up’s 20-year anniversary in 2018. “It’s going to be a real sense of accomplishment for us,” Brent says. And if the What’s Up! Awards Shows or past anniversary parties are any indication, the 20-year celebration will go down in truly unforgettable Bellingham style.

Delhi 2 Dublin performs at the Wild Buffalo in 2011.
Delhi 2 Dublin performs at the Wild Buffalo in 2011. Photo credit: Brandon Fralic.

“Bellingham hits you a certain way, and if you can’t shake it you’ve gotta be up here,” Brent says. “It is really an incredibly special, cool town.” A sentiment — I think — that many of us share.

What’s Up! Magazine has been instrumental in promoting Bellingham’s music scene for 18 years. By giving a voice to young musicians, writers, photographers, and other artists, the magazine has helped launch many successful creative careers and inspired thousands of readers to support local music. Check out the latest issue to find out what’s up in local music today.

New Amenities Add Comfort, Convenience at Four Points by Sheraton Bellingham Hotel & Conference Center

Four Points by Sheraton Bellingham Hotel & Conference Center is conveniently located only 10 minutes from the Bellingham International Airport, so it’s a breeze for out-of-town guests to get settled quickly. Photo courtesy: Four Points by Sheraton Bellingham Hotel & Conference Center.

The recent multimillion-dollar renovations at Four Points by Sheraton Bellingham Hotel and Conference Center on Lakeway have given new life to the facilities. Guests can enjoy a delicious meal at Chinuk Restaurant, visit Poppes 360 Neighborhood Pub for award-winning cocktails and daily happy hour, or plan a staycation complete with and indoor pool and hot tub. But one of the most impressive features of the Four Points facility is their updated Conference Center.

Four Points by Sheraton Bellingham Hotel & Conference Center
The large ballroom space at Four Points by Sheraton can be tailored to any need, from fundraising gala to wedding reception. Photo courtesy: Four Points by Sheraton Bellingham Hotel & Conference Center.

“We have 11,000 square feet of flexible meeting space,” said Director of Sales and Marketing, Kanami Fujita. “We’re Bellingham’s largest Conference Center, which means we can accommodate many types of events, big or small.” From intimate holiday parties to large fundraising galas, the conference facilities at Four Points by Sheraton are adaptable to just about any need.

The Conference Center consists of 12 different event rooms and includes more than 11,000 square feet of scalable, changeable space that can host up to 450 guests. And with 132 guest rooms, it’s the perfect space for conferences and weddings.

“It’s a nice, all-inclusive conference or wedding option,” shared Kanami. “Our catering is available to handle food and beverage service, which really simplifies planning.”

Free airport shuttle, ample self-parking, and immediate freeway access make arrival stress-free. Plus the hotel is conveniently located a short 10 minutes from the Bellingham International Airport, so it’s a breeze for out-of-town guests to get settled quickly.

Photo courtesy: Four Points by Sheraton Bellingham Hotel & Conference Center.
Get your workout in anytime at Four Points by Sheraton’s 24-hour Fitness Center. Photo courtesy: Four Points by Sheraton Bellingham Hotel & Conference Center.

Once you’re nestled into your room, other amenities make your stay even more comfortable and convenient. For guests traveling on business or bringing their work along with them, the hotel’s free WiFi and 24-hour Business Center makes sending emails or finishing that report a snap.

Early birds and night owls alike will enjoy the hotel’s new Fitness Center. Open 24/7, the Fitness Center offers a variety of state-of-the-art workout equipment to its guests at no additional cost. Whether you want to pump iron before the sun rises or hit the treadmill after a long day of meetings, the Fitness Center is open 24 hours to accommodate all of Four Points’ busy guests’ schedules. After getting your heart rate up in the gym, cool off in Four Points’ pool or take a relaxing soak in the hot tub.

If you want to take your workout on the go — and catch some sights along the way — the hotel also offers complimentary bike rentals for guests who want to explore the city on two wheels. Bicycles can be borrowed for up to two-and-a-half daytime hours and come complete with helmets and locks. The bikes are available free to use for hotel guests and provide a fun way to explore Bellingham’s local parks, neighborhoods and more.

Photo courtesy: Four Points by Sheraton Bellingham Hotel & Conference Center.
After a long day of meetings, relax in Four Points’ stunning pool. Photo courtesy: Four Points by Sheraton Bellingham Hotel & Conference Center.

Four Points by Sheraton Bellingham Hotel and Conference Center, managed by Providence Hospitality Partners, is located at 714 Lakeway Drive, just off Interstate 5 at Exit 253. For more information, call 360-671-1011 or 888-671-1011 or visit www.FourPointsBellingham.com. To book your next holiday party, fundraiser, meeting, conference, or wedding contact Kanami Fujita by phone at 360-392 6540, or email her at kanami.fujita@fourpointsbellingham.com.

 

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Commemorate the Journey of Your Youth with Personalized Senior Portraits by Turner Photographics

Mark Turner pairs each subject with a familiar setting. © 2013 Mark Turner

During the eighteen 18 years your child has taken to grow into an adult, a lifetime of personality has emerged. Getting that senior portrait after all your child has experienced and accomplished can be so much more than his or her face against a backdrop. At Turner Photographics, Mark Turner takes on the challenge of senior portraits with creativity and expertise in a way that can make your teen’s personality really shine.

Think of all your child has gone through and what you want to remember most. Their unique personality and those brimming interests that sets them apart from everyone else is a memory definitely worth capturing. It’s this personal aspect of senior portraits that Mark enjoys the most, often going the extra mile or climb to make that one-of-a-kind photo extra special.

Turner Photographics
Riley has been riding her horse, Flair, since she was 9 years old. Mark photographed them at the Sunset Farm Equestrian Center near Birch Bay. © 2013 Mark Turner

Capturing that special photo has a lot to do with the individual. By listening to his clients’ interests and achievements, both can work together to design a plan for a custom photo shoot. “Seniors often have some fun, creative ideas of their own,” Mark shares. “I photographed a young man last fall. We went up to Artist Point because he’s an outdoors person. He’s a budding photographer so he wanted some pictures with his camera.” Up at those heights, Mark was able to capture a variety of both engaging and action portraits providing different background views of Mount Shuksan and Mount Baker. Toward the end of the session, as dusk approached, the two were treated to an unexpected and delightful viewing of the Northern Lights in the distance — an experience that added memorable depth to the portrait session.

Location is important, but so are clothing choices. Mark allows for outfit changes during the session, knowing that dress and poise can often create a very different feeling to each photograph. Mark photographed that same young man’s sister two years’ prior down at Larrabee. “She was into rock climbing. So we did some images of her really bouldering on some of the sandstone cliffs down there,” Mark says. After the climbing photos were taken, Mark captured additional portraits of her dressed in more formal apparel along the trails in the woods. The contrast of the photos showcased her personality and created great options for portrait gifts to send out to friends and family.

Going that extra mile and utilizing a client’s treasured props, whether it is a car or a beloved pet, Mark is eager and up for the challenge. One of his senior portrait sessions has taken Mark to Chukanut to the top of Cleator road where he photographed a young man with his Rally car. “He brought his dog,” Mark shares. “We did some images with him with his dog in the woods overlooking the mountains up there.”

Turner Photographics
Ian, a Sehome senior, lives on Chuckanut Drive and chose the Cyrus Gates Overlook for his senior portrait session with his dog. © 2015 Mark Turner

While some of Mark’s photographs include action and adventure, he is also able to problem solve technical challenges with lighting. With the beauty of the Bellingham Bay close by, several of Mark’s seniors want to be photographed at Zuanich Park. When the sun began to set during one of the sessions, Mark was prepared with the additional lights he brings on location. “I lit her to balance with the natural light of the sunset.”

After the session has ended, Mark selects the very best photos from the shoot in the comfort of his studio on Wynn Road in Bellingham. Families can select that perfect one or two portraits to display in their home at a size large enough to enjoy from across the room, as well as smaller gift sizes to send out to friends and relatives, perhaps in a graduation announcement. Canvas or framed options are available and create a finished product ready to display.

Mark also offers the ability to purchase photo books for senior portrait clients as well. “This little book is another product that we offer for those pictures that you just absolutely have to have but it’s not the signature image you are going to put on the wall,” Mark explains. Offered as 5”x5” or 5”x7” and hardbound with a classic black cover, these albums can be a cherished keepsake for families and relatives.

For as long as teens have been graduating from high school, senior portraits have been a way of commemorating that cherished moment. And the value is in capturing that moment with remarkable representation. Whether it’s capturing a cheerleader mid-jump, photographing a teenager alongside his or her most beloved pet, or a photo session that ends with Northern Lights in the distancel Mark’s true goal for each senior is to “capture their personality and tell their story.”

Turner Photographics
Kristy, a Meridian senior, chose to have some of her portraits made in the meadow behind Mark’s studio with Mount Baker the backdrop. © 2015 Mark Turner

Summer is the ideal time for senior portraits. The weather is great, schedules are more flexible, and yearbook photo deadlines are early in the school year. It may feel strange to get your senior portrait snapped before you start your senior year, but that’s the best time for it.

To schedule and reserve a custom senior portrait session, contact Mark Turner at Turner Photographics by visiting Turner Photographics online or by contacting Mark directly at 360-671-6851.

Turner Photographics
4682 Wynn Road
Bellingham, WA 98226
360-671-6851
www.turnerphotographics.com

 

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Sustainable Connections Gives Rare Glimpse into Cohousing Community

sustainable connections
Take advantage of this rare opportunity to glimpse inside one of the most sustainable communities in Bellingham by attending Sustainable Connections’ Imagine This! Home and Landscape Tour. Photo courtesy: Sustainable Connections.

Submitted by Sustainable Connections

Cohousing in the United States is still a relatively rare way to live. According to the Cohousing Association of the United States, there are only 162 communities across the entirety of our nation, and each cohousing community is as unique and varied as its inhabitants. We are lucky enough to have two such gems right here in Bellingham, and on July 25 one of them will be opening its doors to the public.

The Millworks Cohousing Community is one of the sites on Sustainable Connections 2016 Imagine This! Home and Landscape Tour. It is special even for the tour as it is the perfect catchall, showcasing in one spot, many of the green design features found throughout the other seven stops. With eight custom designed houses, each was built with a focus on sustainability; integrating energy efficiency, passive solar gain, low impact development, pervious surfaces, and permaculture throughout the entire community.

All of Millwork’s houses were built smaller than the average single family home as the community shares a common house where community members can use the large rec space, kids play area, kitchen, and woodshop. There is one certified LEED Platinum home on the site, but all the homes are also Green Built and Energy Star Certified. The grounds have a small orchard, a community garden and small wetland that Millworks residents worked to restore when the community was being built.

Cohousing sites are usually intentionally designed to increase strong neighbor bonds and a sense of community. At Millworks, this is easy to see with their common house which is regularly used for get-togethers and celebrations. Most recently, the community had a dance party, replete with a salsa teacher and lessons. The parking for the houses is also clustered. After residents have left their car, they walk through the community green space and past the neighbor’s front porches, encouraging more social interaction. Design like this speaks to the social aspect of sustainability. A neighbor and close friend of the community, Rose Lathrop, says “It has been amazing to see kids grow up in this beautiful multigenerational space with ample room to play, connect with the environment, and be supported by a small village of families.”

Robert Putnam, a well-known political scientist from Harvard perfectly illustrates why creative infill projects like cohousing, with its focus on increasing social capital (our network of community relationships), can be such a positive and powerful way to build, saying “community connectedness is not just about warm fuzzy tales of civic triumph. In measurable and well-documented ways, social capital makes an enormous difference in our lives…Social capital makes us smarter, healthier, safer, richer, and better able to govern a just and stable democracy.” Millworks is a community in Bellingham that exemplifies this, in addition to all of the outstanding environmental design onsite.

Take advantage of this rare opportunity to glimpse inside one of the most sustainable communities in Bellingham by attending Sustainable Connections’ Imagine This! Home and Landscape Tour. Explore Millworks Cohousing community and seven other sites on a self-guided tour, or participate in the guided VIP bus tour which offers in-depth green building education, local lunch, snacks at each stop, and special deals throughout the day. The event takes place on Saturday, June 25 from 10:00 a.m. to 5:00 p.m. Visit WhatcomHomeandLandscapeTour.org for more details about the tour or to purchase tickets. Be careful, though. Tour goers might just leave with the inspiration needed to start building their own dream community!

 

WhatcomTalk’s Community Social Network Creates Community Conversations

advertise bellingham
Let WhatcomTalk help tell your business' story. ©WhatcomTalk.

 

Social media sites aren’t just a great way to connect friends and family, they are also a great tool for linking neighbors to other people in their community.

On WhatcomTalk, we share positive stories about the people, businesses and organizations that make Whatcom County a great place to live, work and play.

Because we distribute all of our content via social media networks such as Facebook and Twitter, we create an inviting place where readers can easily like, share and comment on the articles and photos that we post.

After sharing this press release from the Bellingham Bay Swim Team, our readers rallied around Emma Carlton, cheering her on as she heads to the 2016 US Olympic Trials. ©WhatcomTalk.
After sharing this press release from the Bellingham Bay Swim Team, our readers rallied around swimmer Emma Carlton, cheering her on as she heads to the 2016 US Olympic Trials. ©WhatcomTalk.

As readers engage with our content, they generate comments, questions and — ultimately — conversations.

Here are a few ways that our content creates chatter among — and between — our readers:

  • A reader submitted photo might spark another reader’s interest in, and generate a conversation about, a new location.
  • An article about a farm stand might prompt a discussion about other local vendors selling fresh food and produce, spurring someone to shop with their neighborhood farmer.
  • An event post may inspire readers’ suggestions of similar events happening in the area or tips from readers who have visited the event before, ensuring a successful visit.
  • A historical article may stir a sentimental discussion about shared past experiences or connect friends long separated.
A post about some of Whatcom County's off-leash dog parks spurred spurred some discussion among our readers, including information about how the community can help raise funds for a new off-leash dog park in Fairhaven. ©WhatcomTalk.
A post about some of Whatcom County’s off-leash dog parks spurred discussion among our readers, including one post providing information about how the community could help raise funds for a new off-leash dog park in Fairhaven. ©WhatcomTalk.

Because we read all of the comments, questions and conversations by our readers, WhatcomTalk is also able to better understand the types of stories that our readers care about and ensure we create content our community is interested in.

So go ahead, comment on that scenic photo, share your favorite memory of an iconic place, tell us about an event we don’t know about, and let’s create some community chatter together.

WhatcomTalk is a digital media company sharing positive stories about people, places and businesses in Whatcom County. WhatcomTalk offers content marketing and online options to advertise across our community social network in Bellingham, Lynden, Ferndale and beyond. Advertise with WhatcomTalk to reach your target market, grow your brand, and measure results.

Discover New Ways to Eat Seasonally at Home with the Chef in the Market Series

Chef's Collective
The Chef’s Collective is designed to strengthen the food and farming community through relationships. Photo courtesy: Bellingham Farmers Market.

If you’ve ever browsed the plentiful booths of fresh, local produce at the Bellingham Farmers Market and wondered what you would do with the seasonal vegetables if you brought them home, the Chef in the Market series is right up your alley.

Bellingham Farmers Market
These demonstrations highlight those chefs that go the extra mile to bring locally farmed products to consumers’ plates,” said Bellingham Farmers Market Director, Caprice Teske, of chef’s like Ciao Thyme’s Mataio Gillis. Photo courtesy: Bellingham Farmers Market.

A partnership with Sustainable Connections and the Northwest Washington Chefs Collaborative, the Chef in the Market series showcases how

to use local ingredients in your own kitchen. Once a month, chefs from two restaurants pair up to create a simple dish, demonstrating preparation techniques, tips and recipes.

“Chef in the Market has been a wonderfully engaging way to encourage customers to eat seasonally,” said Bellingham Farmers Market Director, Caprice Teske. “And we truly value restaurateurs who support our mission to promote sustainable local agriculture. These demonstrations highlight those chefs that go the extra mile to bring locally farmed product to consumers’ plates.”

Founded in 2002, the mission of Sustainable Connections is to be the forum where businesses come together to transform and model a vibrant local economy built on sustainable practices. The Chef in the Market series does just that by tightening the connections between chefs, farmers and local consumers.

“We’re excited to help,” said Sara Southerland, Sustainable Connections’ food and farming manager. “The Chef’s Collaborative is designed to strengthen the food and farming community through relationships, and Chef in the Market ties it all that together.” Tighter connections between farms and restaurants lead to chefs buying more produce from local farmers, and market demonstrations allow consumers to be empowered to try the same seasonal produce at home.

Chef's Collective
The Chef’s Collective is designed to strengthen the food and farming community through relationships. Photo courtesy: Bellingham Farmers Market.

“Chef in the Market is a great opportunity to get new ideas,” Southerland added. “When you go to the market, you see all that beautiful produce. It can be overwhelming to think what you’ll do with it. Chef in the Market offers simple, easy recipes. Plus, it’s fun to meet the chefs and support local farmers.” An added bonus: The demonstrations include free samples, so you’ll never have to wonder if it’s worth trying the recipe at home.

If you’re stuck in a food rut at home there’s no better way to break free than being inspired by new ingredients and methods. Find the Chef in the Market series at the downtown Bellingham Farmers Market on the third Saturday of each month, running every half hour from 11:00 a.m. to noon.

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Scratch and Peck Feeds: You Are What Your Animals Eat

Scratch and Peck Feeds
Bryon, Diana and Dennis built their company from a simple, but powerful idea: You are what your animals eat. Photo courtesy: U.S. Chamber of Commerce.

In 1999, Diana Ambauen-Meade went in search of chicken feed for her new chicks and was surprised by what she found at her local feed store.

“I looked at it and said, ‘What is that? It looks horrible. And it has what in it?” she says, eyes widening at the memory.

The thought of eating eggs provided by chickens living on such unhealthy feed would not do — so Diana created a high quality, organic recipe of her own.

Little did she know that she had planted a seed for Scratch and Peck Feeds, which would one day offer the first Certified Organic and Non-GMO Verified feed in the United States, a careful mixture of natural grains from Pacific Northwest farmers, processed as little as possible to retain maximum nutrition.

Scratch and Peck Feeds
In 1999, Diana couldn’t find the quality of chicken feed she needed — so she made her own. Photo courtesy: U.S. Chamber of Commerce.

Today, Scratch and Peck Feeds is sold across the country, via its own website, Amazon, Azure Standard, other distributors, retail stores and small farms

Becoming Scratch and Peck Feeds

Diana grew up in Kitsap County and moved to California in the mid-80s, where she and her husband, Dennis, raised their two children.

When their son Bryon was 14, they sold everything — including Dennis’ electrical contracting business — and traveled the country in a motor home. (Their oldest, daughter stayed in California.)

At the end of their eight-month adventure, the couple knew they were ready to move on from California.

“We had closed up that particular phase of our life,” says Diana. “Part of the trip’s goal was to see if there was another part of the country where we wanted to land.”

In 2002, they moved to Bremerton to be closer to family. At the same time, Dennis was offered a job in Sacramento, which he accepted.

“It was kind of a crazy time,” Diana admits. “Dennis was commuting back and forth, Bryon finished high school, and then followed his cousin to Western Washington University.”

In 2009 Diana was slowly building the business. She reached out to local farmers who would all ask, “Now, who are you again? What are you doing?”

“But they were so kind to me,” Diana says, laughing. Unable to find a small mill in Washington to help create her recipe, she had the work done in Oregon and sold feed via Craigslist.

 

Scratch and Peck Feeds
Scratch and Peck Feeds is now sold across the country, and includes recipes for turkey, pig and goat. Photo courtesy: U.S. Chamber of Commerce.

Diana talked to nutritionists who helped her fine-tune her recipe. Ideas — and the business — grew.

 

She did all the legwork necessary to find customers in Seattle, Tacoma and Olympia.

“I was delivering bags of feed and spending lots of time on the road,” she says. “But I just had this feeling of paying my dues; I knew something was going to break.”

And break, it did.

Diana had visited her sister when she was a Western student and knew she liked the area, but trips to see Bryon sealed the deal: She wanted to live in Bellingham and leap to the next level with Scratch and Peck Feeds.

The first step was to build a mill. Diana, Dennis and Bryon found a 5,000-square-foot space in Bellingham’s Irongate area that checked all the boxes.

“When you’re first starting out, that seems absolutely huge, and we were like, ‘We’re never going to fill up this whole thing!’”

Diana lived in the motor home on a friend’s property for nearly a year while she and Bryon got the business up and running. Dennis visited on weekends.

At the end of 2010, the couple officially moved to Whatcom County. And within months, Scratch and Peck Feeds had grown enough to expand into a second building next door.

scratch peck feed
The Scratch and Peck mill is clean and filled with natural light.

“This family works well together because we all have our separate areas of expertise,” says Diana, who is the CEO; Bryon is the operations officer, in charge of the production side; and Dennis is the facilities manager, handling all of the equipment.

And with two buildings, 15,000 square feet, and 26 employees, the company is busting at the seams, both literally and figuratively. They now also sell turkey, pig and goat feed, plus a variety of treats and supplements.

Why Organic?

Scratch and Peck Feed’s tagline says it all: You are what your animals eat.

“Once we were able to communicate that to people, they were like, ‘Oh, I’m eating my chickens’ eggs, but I’m giving them questionable food. Maybe that’s not so good.’”

Organic and non-GMO eating are a long-held personal belief of Diana’s. “It’s the way I’ve lived my life for a really long time,” she says. “That was how I raised my own animals and that mission was important — otherwise, I wouldn’t have done it.”

Scratch and Peck Feeds became the first feed company in America to become Non-GMO-verified in 2012. In fact, the Non-GMO Project is based right here in Bellingham.

“It was a long process, but we got there,” Diana says.

Awards

 

Scratch and Peck Feeds
In 2015, Scratch and Peck Feeds received a $100,000 Mission Main Street Grant from Chase. Photo credit: Peter James.

In 2015, Scratch and Peck Feeds was one of 20 recipients of a $100,000 Mission Main Street Grant from Chase, chosen from more than 35,000 applicants.

 

Those funds allowed them to purchase new machinery, increase efficiency and productivity, and make it faster and easier to get their products to a growing customer base.

They were also awarded the 2015 Sustainability Champion Award, from Sustainable Connections, for being a leader in promoting Meaningful Employment. And in 2016, they won the US Chamber of Commerce Small Business of the Year Award for the Northwest Region.

Company Culture

Spend a few minutes at Scratch and Peck Feeds facility, and you feel the camaraderie; friendly faces smile as you walk through the warehouse and co-workers are quick to joke and laugh with one another. A spacious break room even holds a drum set and guitars, for spontaneous jamming by the crew.

Just as it was deeply important to Diana that the company be organic and non-GMO, it was equally crucial that employees feel valued, appreciated, and content in their work.

“We, the family, are very much people people,” she says. “We care deeply about others; that’s just who we are.”

And although, when they launched the company, they never imagined it would grow to the size it is now, once it became clear they were going to have a sizable staff, they did all they could to make sure their employees were happy.

Early on, we couldn’t afford to pay people very much and we didn’t have any money to give them benefits,” says Diana.

 

Scratch and Peck Feeds
“Knowing where our food comes from is important to all of us at Scratch and Peck,” Diana says. Photo credit: US Chamber of Commerce.

But when the company began to make money, in its second year, employees received fully paid benefits and began to receive more paid time off.

 

“Early on, we didn’t even think of it as “culture,” we weren’t quite there yet with our management level,” Diana says. “But we wanted to be sure we were all treating each other right.”

Monthly birthday lunches — organic, of course — are something Scratch and Peck Feeds has long provided for its employees.

“To this day, we try to make a place where we want to work,” says Diana. “We really do listen to what they want and what they need.”

To that end, Scratch and Peck Feeds is currently in the process of earning its B-Corp status, meaning if anyone else ever buys the company, they must abide by the values put in place by Diana, Dennis and Bryon.

“Scratch and Peck Feeds will always be focused very much on retaining that people/planet/profit model,” Diana says. “We’re not about the money — that’s not why we’re here.”

 

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