Interested in joining a growing team of professional, freelance writers sharing positive stories about the people, businesses and organizations that make Whatcom County a great place to live, work and play? WhatcomTalk is seeking an experienced business writer to join our fast-growing team.
WhatcomTalk publishes positive stories about people, businesses and organizations doing good things in communities around Whatcom County. Our stories are published online and distributed via social media to our 11,000+ Facebook followers.
Job Requirements:
Proven experience creating error-free articles on deadline
Ability to interview and interface with local business owners
Interest in writing featured business articles on specific topics
Flexibility to conduct interviews during regular business hours
Capacity to create 4 – 8 business articles per month
Skills to snap quick photographs during interviews to submit with stories
Initiative to pitch story ideas on a monthly basis
Sincere passion for sharing the positive stories happening in our community
Bellingham’s Sunnyland neighborhood is getting ready for the 8th Annual Sunnyland Stomp — a community event with great local art, music, food and more — on Saturday, July 16. The Stomp kicks off at 4:00 p.m. and goes until 9:00 p.m. and is a perfect way to spend a beautiful summer evening in Bellingham. Best described as an outdoor backyard art walk, this highly popular event began in 2009, garnered a Mayor’s Arts Award in 2010 and continues to grow annually bringing more than 400+ people to the Sunnyland neighborhood each year.
The Stomp has new organizers this year — Alice Clark has passed the baton to Erin Boyd (of Red Boots Design) and Kendall Dodd. Both are committed to continuing Clark’s vision for The Stomp as a grassroots neighborhood event that showcases the unique creativity of Sunnyland and its residents.
Neighbors (and friends of neighbors!) who are interested in participating in the 2016 Sunnyland Stomp should complete The Stomp registration form and mail their registration fee to: The Stomp, 2120 Grant St #7, Bellingham, WA 98225, no later than Friday, June 17 to be included in Sunnyland Backyard Art Stomp Map, which is distributed a few weeks before The Stomp. For those with a gallery with items to sell the fee is $25, if the registration is for a gallery only with no sales there is a suggested donation of $10.
Online registration as well as printable registration forms (to mail) are available at: www.sunnylandstomp.com/host
Energy Prize Partners include (L to R) Sustainable Connections Derek Long, Bellingham Public Schools Dr. Greg Baker, Community Energy Challenge’s Ross Quigley, PSE Energy Efficiency Outreach Manager & City Councilmember Pinky Vargas, Mayor Kelli Linville, and WWU President Bruce Shepard. Photo credit: Aarin Wright.
Whatcom County has a track record of energy conservation. In 2007, Bellingham was named the US Environmental Protection Agency’s #1 Green Power Community and in January, Bellingham Mayor Kelli Linville declared 2016 Energy Year in the City of Bellingham. A number of area organizations, local governments and businesses have offered and participated in programs to help residents continue to consume less. But this year, those organizations are partnering to raise their efforts to the next level, banding together to compete for — and win — the Georgetown University Energy Prize of $5 million, a campaign known as the Bellingham Energy Prize.
To catalyze communities to develop a cleaner, more efficient energy future, Georgetown University developed the Energy Prize competition, where 50 moderately-sized communities across the US are chosen to compete for the $5 million prize that can be used by the winner to develop additional energy conservation efforts in their city.
Sustainable Business Manager Mark Peterson is leading Sustainable Connections efforts to help Bellingham win $5 million. Photo credit: Phil Rose.
“Georgetown accepted proposals in 2013 and 2014 and from those chose the 50 semi-finalists that are now competing to reduce their community’s overall energy consumption,” explains Sustainable Connections’ Sustainable Business Manager, Mark Peterson. Energy conservation will be measured quantitatively by tracking each community’s decrease in energy consumption for residences, participating private schools, municipal buildings, and public schools. Commercial businesses were excluded from consideration in the competition because they were too widely varying to be able to compare from community to community.
Georgetown will use energy consumption data to measure decreased energy consumption. The years 2013 and 2014 form the baseline that will be compared to consumption rates for 2015 and 2016. “Only 25% of the competition is about that decreased energy consumption, though. Only the top 10 energy conserving communities move to the finals where they are asked to submit full reports. A panel of judges chooses the winner.” The panel bases its decision on all of the other efforts the community has done to educate and encourage energy conservation, known in the competition as qualitative data.
Several other Washington State communities are among the 50 competing for the prize, including Anacortes, Bellevue, and Walla Walla. Local efforts have been funded in part by Northwest Clean Air Agency and nine other Partner Organizations. Each is tackling their own part in the challenge. “Bellingham Public Schools have been an exceptional partner. They’ve communicated with their students and families, and they’ve incorporated conservation in their newsletter and handbook and their calendar for next year. They have really gotten behind this as part of their Bellingham Promise campaign of making a better community by being good citizens,” notes Peterson. “We also have over 45 businesses working with us in their own ways to educate their employees and the public to promote the prize.”
Sanitary Service Company is doing their part to help Bellingham win by spreading the word. Photo credit: Mark Peterson.
There are several ways to become an active part of competing for the Energy Prize. “We’re asking everyone to set up a profile on the BellinghamEnergyPrize.org website,” explains Peterson. “You can link your utility accounts there if you like and that helps us have a real quantifiable measure.” Setting up a profile is quick and comes with several benefits including a checklist of ways to save energy and money based on the type and age of your home, utilities and appliances, even if you’ve already taken some steps. The site details available rebates and tax deductions that could help homeowners save thousands of dollars per year. “I like using the site to look at my home energy usage and data throughout the year,” adds Peterson.
“We feel really good about where we are as a community because of our qualitative data,” explains Peterson of the next tier of the competition, which focuses on depth and breadth of additional energy conservation program efforts throughout the community. “Many of the breweries have gotten on board in their own different ways. Boundary Bay Brewery is going to make a special Energy Beer as well as the new brewery Stones Throw in Fairhaven,” adds Peterson. “Many students from several Western Washington University programs — Environmental Studies and Sustainability — are working hard. And we can’t do it without Puget Sound Energy and Cascade Natural Gas, of course. Kilowatt Kitty is showing up throughout our community.”
Bellingham resident, Derek, is being congratulated by Kilowatt Kitty after being drawn as the first winner of “Free Utilities for a Month” for connecting his utilities in the Energy Center at BellighamEnergyPrize.org. Photo courtesy: Sustainable Connections.
The list of participating and supportive agencies and businesses continues to grow each day. As part of their Community Energy Challenge, the Opportunity Council continues to offer an in-depth home energy assessment that details energy-saving upgrades specific to your home.
Although the semi-finals portion of the competition focuses on the City of Bellingham, anyone can participate and enjoy the energy saving tips and other benefits of the program. “Many county businesses and individuals in Lynden and Ferndale want to participate and we think that’s a huge benefit to our community,” explains Peterson. “It will also help us in the finals, which consider areas like innovation and long-term sustainability. That says something about the work we’ve been doing here. It’s spreading well beyond the City of Bellingham.”
On December 31, 2016, only the top 10 semi-finalists will advance and submit their final qualitative report. Peterson is confident about Bellingham’s chances of moving forward in the competition. “We have consistently been ranked in the top 10 throughout the campaign,” notes Peterson. A panel of judges will evaluate the final reports of the top 10 and choose a winner around July 2017. “We are already winners as a community because of the spotlight this campaign is placing on energy conservation and the education and action that is happening as a result,” notes Peterson. “Sustainable Connections is honored to be a part of it.”
Sustainable Connections is excited to add new members to its team. Featured here is Membership Coordinator, Becca Taber, Photo courtesy: Sustainable Connections.
Sustainable Connections is pleased to announce a number of new personnel changes: Amy Vergillo transitioned to the organization’s communications manager, Becca Taber moved into a new role as the membership coordinator, Alex Smith was hired as the team’s new Food and Farming assistant, Kate Rinder was brought on as the new office manager, Diana Meeks was hired as the new communication and Food and Farming assistant, and Jordan Beaudin will soon start as the new energy manager engineer.
Communications Manager Amy Vergillo will work closely with program managers and strategic partners to coordinate all aspects of the organization’s marketing, PR, and communication programs. She will also be responsible for brand management, creating organizational materials and event promotion. After graduating from the University of Minnesota Duluth with a Bachelor of Fine Arts in graphic design, Amy held various sales support and marketing roles before joining Sustainable Connections in 2013. She was instrumental in helping them develop their Toward Zero Waste Campaign and will continue to be an invaluable player in promoting the work of both Sustainable Connections and its members.
In her new position as Membership Coordinator, Becca Taber will be the first point of contact for membership inquiries and questions, and will be responsible for member recruitment and retention. She will continue to collaborate with program staff to organize member events and will take the lead on Sustainable Connections Think Local First Campaign. Becca has been an important team member for over five years, starting at Sustainable Connections as a volunteer, and then working as a Program Assistant after receiving her Bachelor of Arts in environmental policy from Western Washington University.
Office Manager, Kate Ridinger. Photo courtesy: Sustainable Connections.
Kate joined Sustainable Connections after several years leading and coordinating backcountry environmental and sustainability education programming for the North Cascade Institute. As Office Manager, Kate will assist the Executive Director by enhancing the internal organizational processes and infrastructure that will allow the organization to continue to grow and fulfill its mission. She will also help provide oversight for the day-to-day administrative, human resource, technology, and financial affairs of Sustainable Connections. Kate holds a Masters of Environmental Education from WWU and a certificate in Leadership and Nonprofit Administration.
As the new Food and Farming Outreach Assistant, Alex will be responsible for Sustainable Connections Food to Bank On program, the Whatcom Food and Farm Finder, the Culinary Agritoursim Map, and Food and Farming outreach events like Demo Days at the Bellingham Farmers Market. He will also work closely with other program staff to coordinate communications and outreach in support of the Food and Farming program. Not only does Alex have a passion for sustainable food systems, but he has been a farmer himself! He earned a Bachelor of Arts in psychology from Western Washington University and has worked in a diversity of roles, from cook to social services provider.
Food and Farming and Communications Assistant, Diana Meeks. Photo courtesy: Sustainable Connections.
Diana will be working with a variety of Sustainable Connections Program Managers in her new role as the Food and Farming and communications assistant. She will support multiple programs by helping with program newsletters and publications, website updates, social media, and event promotion. Diana will also be responsible for facilitating Sustainable Connections partner group, the Whatcom Food Network, and will assist with other Food & Farming programs like Eat Local Month and the Whatcom County Farm Tour. She holds a Bachelor of Arts in sustainability from Arizona State University and has worked and volunteered for a number of different organizations doing communication and outreach including Waste Management, The Sustainability Consortium and the PCC Farmland Trust.
As the new Energy Management Engineer, Jordan will play a central role in Sustainable Connections on-the-ground work to promote commercial energy savings. He will be responsible for performing building energy audits, analyzing data, writing reports, and providing recommendations and support for businesses implementing an energy reduction plan. He will also be responsible for keeping Sustainable Connections up to date on all of the latest trends and best practices for commercial energy efficiency. Jordan holds a Bachelor of Science in mechanical engineering and has been in the energy industry for over ten years! He is a longtime supporter and follower of the work Sustainable Connections does and has already worked with the organization on a number of different energy efficiency projects. With his extensive experience and passion for all things energy, Jordan will play a key role in the work this organization does in the community.
Energy Manager Engineer, Jordan Beaudin. Photo courtesy: Sustainable Connections.
Sustainable Connections’ Executive Director, Derek Long, said, “Here at Sustainable Connections we are lucky to have such a dedicated and experienced staff of hardworking individuals. It is our goal to provide a meaningful workplace environment, where staff members can learn and thrive. It gives me great pleasure to see the growth of these particular individuals and programs I’m excited to see what all will accomplish in their new roles.”
A retired Whatcom Community College (WCC) mathematics faculty member has received top honors from the Washington Mathematical Association of Two-Year Colleges. Doug Mooers, who retired from WCC in 2015 after nearly 30 years at the College, was presented with the Lifetime Achievement Award at the association’s spring conference.
The Lifetime Achievement Award recognizes a career of service in mathematics education for faculty with at least 15 years’ experience teaching community college mathematics. Mooers was hired in 1986 as the only full-time math instructor at WCC. Over the course of 15 years as department chair, Mooers established a department with eight full-time and 14 adjunct positions offering a rich array of classes. He secured grants that funded free student calculators, provided faculty training and created an online math center for students and instructors. He chaired or served on numerous committees and associations at the College and in the community.
“Doug Mooers was respected by his colleagues and students for his student-centered approach, passion for teaching, and love of mathematics,” said WCC President Kathi Hiyane-Brown. “He is truly deserving of this award.”
Mooers began his teaching career in the San Diego area in 1975 by teaching inner city elementary school children and conducting high school algebra classes in both Spanish and English for the children of migrant workers. He taught for the University of California Davis Pegasus program, and in 1983 taught over a microwave broadcast system originating from the Cedar Rapids campus of Kirkwood Community College in Iowa.
Mooers has been previously recognized for his commitment to math education and excellence in teaching. He received the Puget Sound Energy Award for Faculty Excellence in 1992 and the Pacific Northwest Mathematical Association of America’s Distinguished College or University Teaching of Mathematics Award in 2004.
Calling chess a “gymnasium for the mind,” a local chess aficionado is organizing free weekly chess meetups on Sundays at the downtown library, offering opportunities for all ages and skill levels to meet others and play the world’s most strategic game.
Steve Szirom, the group’s organizer, a semi-retired marketing executive and a player for 30+ years, says chess fosters a strategic mindset that leads to improved memory, concentration and spatial thinking.
“Chess is a 1,500-year old game as well as a language that is spoken in every country,” Szirom said. “I believe playing chess enhances creativity, problem-solving, character, co-operative skills, patience, reading skills, and even IQ scores.”
The recently formed Bellingham Chess and Coffee Meetup has partnered with the Bellingham Public Library (BPL) to offer weekly chess gatherings on Sundays from 2:00 p.m. to 5:00 p.m. in the Central Library Lecture Room.
The Bellingham Chess and Coffee Meetup is open to all ages and levels. The club will provide chess sets but players are welcome to bring chess clocks and their own chess sets. The chess matches on Sundays are informal but basic chess rules, such as the touch-move, apply.
Membership has grown to more than 100 players mainly through word-of-mouth and local publicity, mostly from the Whatcom County area. The ages of players range from 5 to 75. There is no cost to joining or dropping in to play “Sunday Chess in Bellingham.”
Szirom said, “The Bellingham Public Library venue is a great site for chess play. The Lecture Room is quiet with big windows to the courtyard. It has good lighting, good tables/chairs and the room can accommodate more than 50 players. Added bonuses are a kitchenette and audio-visual equipment.”
Bellingham Public Library’s Communications, Community Relations, and Programming Manager, Janice Keller, said, “The Bellingham Chess group’s program fits nicely into the core mission of the library, which is ‘Connecting our community with each other and the world to read, learn, meet and discover.’ We are pleased to help offer this regular opportunity for people of all ages and skill levels to exercise their minds and have fun by connecting and playing chess.”
Bellingham Chess is also offering classes at the library for newcomers to learn chess from experienced club members, with June classes scheduled 5:30 p.m. to 6:30 p.m. Tuesdays, June 14 and 28 in the SkillShare space at the Central Library. Both the SkillShare chess lessons and the “Sunday Chess in Bellingham” programs in the Lecture Room will be included in BPL’s monthly announcements and events calendar. Szirom said the Bellingham Public Library joins ChessHouse.com of Lynden as a key sponsor of Bellingham Chess.
For additional information on the Bellingham Chess and Coffee Meetup and to join for free, visit www.meetup.com/BellinghamChess.
CubanoCubano, a Whatcom County food truck featuring an array of Cuban sandwiches, bowls and side dishes, makes its debut on Thursday, May 12 from 5:00 p.m. to 9:00 p.m. at Overflow Taps, 106 Fifth St. in downtown Lynden.
The food truck’s signature item is a Cubano sandwich, made with slow-roasted pork shoulder, cured ham, Swiss cheese, yellow mustard and dill pickles, served on pressed Cuban bread.
“Our bread is sourced from a century-old bakery in Miami, Florida that focuses on Cuban bread and baked goods,” said Sean Beanblossom, owner and chef of CubanoCubano. “We are focused on creating the ultimate Cuban experience and being as fresh and authentic as possible!”
Beanblossom, a Lynden native, returned to Whatcom County after serving as executive chef for the launch of Brannon’s Brewery in Portland, Oregon. He earned a culinary arts degree from Edmonds Community College.
Side dishes include Cuban black beans (black beans soaked overnight and cooked with a Cuban sofrito), Cubano slaw and Cuban rice. CubanoCubano also offers gluten-free bowls served with all three side dishes and a choice of meat: Lechon Asado, a slow-roasted pork shoulder with a citrus-garlic marinade; and Picadillo, a ground-beef hash cooked with Spanish olives, cherry tomatoes, golden raisins and spices.
After this week, CubanoCubano will be stationed from 11:00 a.m. to 2:00 p.m. on Thursdays at McEvoy Oil Co., 4040 Irongate, Bellingham; from 11:00 a.m. to 2:00 p.m. Fridays at Splash ‘n’ Dash Car Wash, 1850 Front St., Lynden; and at Overflow Taps from 5:00 p.m. to 10:00 p.m. on Thursdays and Fridays. The food truck will also be at special events and festivals this summer, including the Hamster Crawl on May 21 in Bellingham, the May 28 grand opening of Stones Throw Brewery in Fairhaven, and the Commercial Street Night Market in Bellingham on June 3.
Across America, in home kitchens and high-end restaurants, cooks are exploring the health benefits of kombucha, kefir, sauerkraut, kimchi and other fermented foods. Loaded with probiotics, fermented food — an age-old method of food preservation — encourages good bacteria that may improve digestion and overall health. Interested in learning more? Sujin’s Kimchi at the Bellingham Farmers Market is a great place to start your fermented foods education.
Like the kimchi she makes, Sujin Jo had been biding her time, letting ferment the idea of bottling and selling the recipes she learned from her mother and grandmother as a young girl in Korea. A year ago, she told her son, Brian, it was time to go public. “It was her dream to share her Korean cooking with others,” Brian says. Brian, his dad and sister help with chopping vegetables — Kimchi means fermented vegetables in Korean — and prepping, but he says, “My mother has all of those recipes locked away in her brain. She makes the magic happen.”
Sujins Kimchi stand at the Bellingham Farmers Market.
It has been a magical start for the business. Thanks to community support, in one year, they’ve gone from a single stand at the Anacortes Farmers Market to a second location at the Bellingham Farmers Market. They also sell Sujin’s kimchi at their family’s Japanese restaurant in Anacortes. A further sign of success, they’ve upgraded packaging from PET1 plastic to glass jars; each sells for $14 and features a distinctive logo designed by Brian’s sister. “I wanted to let people know this was made by just normal people and it was my mother who created the kimchi,” says Brian, describing the logo, which is an outline of his mother’s head and long, dark hair. “I knew she would be too shy to put her face in it, but the hair was mysterious enough when people saw the label and then her, they could go, ‘Wait, is that you?!’”
Customers definitely notice the difference in his mother’s kimchi, Brian says. He credits quality ingredients such as homemade fish sauce from local seafood, including spot prawns from Jones Family Farms on Lopez. The family sweetens their kimchi with fermented pears and apples from local orchards rather than sugar. Brian and his mother regularly shop neighboring stands at the close of market, buying what didn’t sell. “We don’t need perfect vegetables,” Brian explains. And they use everything, including the greens.
Strong sales have enabled the Jo family to upgrade packaging from PET1 containers to distinctive glass jars.
They take the vegetables back to their Anacortes restaurant where they blend ingredients then stack clay, ceramic or plastic containers of the fermenting vegetables in special refrigerators that regulate the temperature depending on the type of vegetable and fermentation process.
The Jo family makes more than 60 varieties of kimchi and features 10 to 15 different seasonal styles each week at their market stand. Popular varieties include cabbage rabe, Jerusalem artichoke, jalapeño or cucumber. While each is a bit different, there are shared characteristics — the snap of perfectly fermented vegetables and an addictive blend of sweet, sour and spicy. Watching a customer bite into a sample, Sujin compares the carbonated fizz and pop of fermented vegetables to 7-Up.
Many of the Jo’s customers say eating daily doses of Sujin’s kimchi helps with Chron’s Disease and other health issues. And the Jos eagerly share how fermented foods can be part of a healthy lifestyle. “We have been taught that bugs are bad, germs are bad, and dirt is dirty, but for us it is a little different. For us there is a duality to life; if there are bad bacteria then there has to be good bacteria,” Brian says. “Fermentation offers a lot, especially when it comes to good bacteria, lactobacillus. Whether you’re having yogurt, kefir, kraut, or kimchi, your gut — where most diseases start — will be strengthened with the introduction of those good bacteria. I highly recommend looking at the benefits, and you would be amazed at how the bacteria are so necessary for us.”
Because kimchi can be a new taste experience for many customers, Brian encourages adding it to familiar Western dishes. “There are spicy, sour, sweet, and non-spicy kimchi and each one complements different ones,” he says. “Seafood goes well with the non-spicy, while meats are good with spicy ones. Cooking kimchi unlocks a different taste in the vegetables, and you get different nutrients then, too. Put them in between your sandwiches, toss them in salads, mince them up to stir fry, or dump the whole container to boil, add some ingredients to make a stew! The sauce is where it is at!”
Doniki Boderick-Luckey (left) calls kimchi her “soul food.” She was thrilled to find Sujins Kimchi at the Bellingham Farmers Market.
Through their market stand, the Jos are winning converts and connecting with the kimchi faithful. On a recent Saturday, Doniki Boderick-Luckey of Bellingham was at Sujin’s when the market bell rang. “I was lying in bed this morning. I wanted to go to the market, but I didn’t want to get up,” she says. “Then I went online and saw they were here. That did it.” Boderick-Luckey, who is half Korean, grew up with kimchi. While she calls it her “soul food,” she understands many Americans have a psychological barrier to fermented vegetables. “Many people think: fermented, ugh. But, it’s sauerkraut, spicy sauerkraut. Get over it,” she says while cradling jars of Sujin’s cabbage rabe and leek kimchi.
The response is gratifying to Sujin. “When I first started, I was nervous,” she says. “I thought it might be too spicy for people. Now, they are coming back week after week,” to sample, buy different styles and to learn more about kimchi.
Want to try more fermented food styles? Visit June Bug, another new vendor at the Bellingham Farmers Market. Owner Kirsti McGuire makes and sells sauerkraut, beet and fruit kvass (a fizzy tonic) and other raw, living probiotic foods. Learn more about the Bellingham Farmers Market at bellinghamfarmers.org.
The family and friends of Lorrie Otto used a muslin shroud and caisson to transport her to The Meadow. Photo courtesy: Brian Flowers.
Many of us are so busy living, we don’t slow down enough to think about how our lives will end. But as artist and poet Khalil Gibran once wrote, “For life and death are one, even as the river and the sea are one.”
Some of our aversion to seeing death as part of life, however, may be due to our culture’s tendency to view death as morbid — a theme that becomes even more apparent during traditional burial ceremonies and memorials.
Moles Farewell Tributes’ General Manager, Lead Funeral Director and Green Burial Coordinator, Brian Flowers, is working hard to offer Whatcom County residents an alternative, environmentally-conscious approach to burial that is more consistent with Gibran’s sentiment. Moles Farewell Tributes’ unique and flexible approach allows friends and family to honor their loved one’s passing by returning them to the earth in a meaningful way that fosters healing.
“We give people about two weeks to two months to deal with a loss and then we expect them to get over it,” Flowers says, criticizing the societal norms that have been formed around death. “The measure of our grief is our love, and so we never really get over it. We get through it and maybe we learn to carry it gracefully, but you never really get over it, nor should you have to,” he adds. “Our culture has no prescriptions for grieving loss — no rituals anymore — we take a very passive approach to mourning. Someone dies and they are often whisked away, perhaps never to be seen again.”
Moles’ Brian Flowers assists a family with transport of their loved one to The Meadow using a muslin shroud. Photo courtesy: Brian Flowers.
In addition to the emotional stress losing a loved one can cause, the way we’ve evolved to deal with death has also had a significant impact on the environment. “In the US, we bury enough reinforced concrete in burial vaults every year to build a two-lane highway from the nearby Canadian border to the Oregon-California border, along with enough casket steel to build the Golden Gate Bridge one-and-a-half times,” Flowers explains of the true cost of traditional burial. “We bury enough wood products to build 35,000 2,400-square-foot houses and enough embalming fluid to fill eight Olympic-sized swimming pools each year.”
Even cremation, long-considered less of an impact on the environment, has its drawbacks. “Cremation is a lesser of two evils, but the impact worldwide is significant because of the fossil fuel used to run a crematory and what is left behind is a very alkaline mixture of just a few concentrated elements that don’t return easily and safely to the soil or water,” Flowers notes.
All of this is what led Flowers to become a local leader in green burial options. “Green burial was incredibly nascent in the country only about 10 years ago,” Flowers explains. A former carpenter, Flowers often found himself building caskets in his line of work. Eventually, Flowers contacted an old family friend, Moles Farewell Tributes Owner and President, John Moles, about offering locally-made pine caskets. Moles had been following the green burial movement and wanted to learn more.
“I did some research and started to see opportunities,” Flowers recalls. “I bored the cabinet making guys I worked with as I waxed philosophic about Cartesian mind-body duality and how nothing epitomizes our divorce from the natural world more than contemporary burial practices, pumping a body full of chemicals and sealing it in steel and concrete.” From there, green burial in Whatcom County became a very real option and within a year, Flowers joined the Moles team.
An example of a final resting place in The Meadow with pasture grasses and native plants. Photo courtesy: Brian Flowers.
Many of us take action in our daily lives to be thoughtful about the environment, whether it be through recycling or eating organic foods. But planning for our green burial can allow us to extend that selflessness even after we’re gone. According to Flowers, green burial is basically defined as burial, without embalming, in a 100% biodegradable container, and without an outer barrier.
Moles accomplishes this in a four-and-one-half-acre portion of their Ferndale Greenacres Memorial Park and Cemetery called The Meadow, which opened in January 2009. One of only five green burial locations in Washington State, The Meadow is Moles’ contribution to slow ecological restoration. “All of this material in our body is stardust — borrowed elements and nutrients that have cycled through natural processes for eons. We get to borrow them for a time and then they are supposed to return, but our traditional burial methods change that natural process dramatically,” Flowers explains.
“There are really two main considerations for green burial and that’s the ecological aspect and the meaning-making opportunities,” Flowers continues. “The white-glove-limousine funeral does not have a lot of meaning for many in our culture anymore.”
So as long as it’s not illegal or immoral, Moles green burial approach allows families a lot of freedom to develop a custom, creative memorial service that escapes the confines of tradition or expectation. The wide array of options can make the ceremony as unique as the individual being honored. “That could be a solid wood casket, woven wicker casket, cloth burial shroud, or it can even be a handmade lowering pallet and great-grandmother’s quilt. There’s a lot of flexibility,” Flowers says.
Full body burial in The Meadow employs techniques that might remind you of your garden. “Graves are shallower than traditional burial so there are more microbes, oxygen, and moisture in the soil to facilitate an ‘ashes to ashes, dust to dust’ return,” Flowers explains. “The bottom of the grave is layered with wood chips, and about 20% of the grave is filled with biomass — leaves, grass, cut flowers, sticks — then sand and topsoil. After one to six months, in the spring and fall planting windows, we put three native plants in the ground.” Examples are flowering red currant, Western red cedar, and camas bulbs. “We use no pesticides or fertilizer except for very judicious spraying to keep the Himalayan blackberries at bay, and right now we’re looking into using goats instead,” Flowers adds.
An artists interpretation of what The Meadow will eventually look like. Photo courtesy: Brian Flowers.
Graves are marked by a large, locally sourced river rocks, engraved with an inscription chosen by the deceased’s family. “These reduce the carbon footprint significantly compared to a bronze marker made in a foundry or a granite marker quarried in China or Pakistan and shipped here,” Flowers says.
Flexibility extends beyond The Meadow and into the service as well. “We allow for a graceful blending of beliefs, rituals and practices, both traditional and non-,” explains Flowers. “Grief is an active thing. Families have helped prepare the body, we’ve had shamans, Tibetan monks, Zen Buddhists, and Methodist ministers make blessings. We have had walking processions with our caisson or hand-pulled cart and we allow families the opportunity to close a grave by hand. Rituals can be simple and direct and connected.”
Even though a green burial can be highly personalized, it is not a lot more expensive that traditional burial. “The costs are in part based on individual choices. Some features of green burial are less costly while others are more, so the net cost of this custom experience is about the same as a traditional memorial,” Flowers explains.
Those that choose cremation still have green options as well. The RE Store’sREvision Division makes keepsake boxes for ashes from repurposed materials that would otherwise end up in a landfill. They are also exploring making caskets that also have another purpose before the owner passes. “I have a design in mind for my casket that would be for eventual green burial but use it as a bookshelf in the mean time — the shelves would convert into pieces of the lid,” Flowers explains with excitement. “The idea is that the making of it and having it there in my everyday world is a reminder and meditation on my own mortality.”
Keepsake boxes meant to hold ashes made by RE Store’s REvision Division from repurposed materials. Photo courtesy: REvision Division.
Flowers considers the thoughtfulness, creativity and flexibility of green burial options as one way families can process their grief and loss in a very healthy way. “Green burial can be used to craft unique, relevant, meaningful rituals — that don’t come from a prescription somewhere else in our culture — but that can bring closure to family and friends,” he says. “My job is to embolden and empower people to do what’s necessary and then walk alongside them and support them in that process.”
You can learn more about local green burial options by visiting Moles Farewell Tributes online or by calling 360-384-3401.
WhatcomTalk began from a simple idea — that positive stories can shape the landscape of a community, informing residents and influencing decision-making in a geographic area. This idea took shape in the form of WhatcomTalk’s online community social network, sharing stories about where people live, work and play.
Of course, a major part of any community is the commerce that defines it. People spend their dollars every day on products and services, entertainment and excursions, nourishment and non-profit giving.
But how are these spending decisions made? Often, people rely on word-of-mouth recommendations or the reputation of a business in the community. Through authentic content marketing and advertising directly to Whatcom County decision makers, WhatcomTalk offers a way for businesses to help shape their brand and image in the community.
Share Your Story
WhatcomTalk’s publishing and sales teams work together to provide unique content marketing and advertising opportunities for businesses in Whatcom County.
Through featured business articles, crafted by a talented team of writers who live in the communities they write about, WhatcomTalk offers businesses a way to share their stories with a wider audience. Articles can highlight specific products, services and events, but can do much more.
Businesses shape their brands by telling stories about the people behind their products. How was a business started? What are your core values? How do you give back to the community? When people understand who makes a business thrive, they are more likely to spend dollars supporting a community member they learned about through an article.
WhatcomTalk offers an affordable way to advertise your business, through custom content created for you.
Reach a Broader Audience
WhatcomTalk’s content is published exclusively online. Articles are shared through a wide distribution network utilizing multiple social media platforms. With a reach of more than 57,000 unique people each month, a business has the potential to impact a broad audience over long periods of time. Content lives on the WhatcomTalk website forever, allowing businesses to access articles and utilize links for their own marketing through social media, websites, and blogs, leveraging those precious marketing dollars, stretching them further.
Target your Marketing Impact
Beyond content marketing, WhatcomTalk offers companies the chance to build their brand through logo sponsorships on community stories sharing the good things happening in Whatcom County. With targeted, planned campaigns, businesses can place their logos on stories with a specific geographic, demographic, or topic focus.
WhatcomTalk distributes content via social media sites like Facebook to reach more than 57,000 unique viewers.
Looking to market to parents of young children? WhatcomTalk’s publishing team will match your logo with a story that appeals to parents. Is your business located in downtown Bellingham? We can connect your brand with an article about a community-wide festival or event in that area.
With fresh content published daily about your community, WhatcomTalk creates a streamlined, comprehensive way to advertise your business directly to the customers who live, work and play in your neighborhood.
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 in Bellingham, Ferndale, Lynden, and beyond. Advertise with WhatcomTalk to reach your target market, grow your brand, and measure results.