United Way of Whatcom County to Help 900 More Kids & Parents Through New Partnerships

By

-

Submitted by United Way of Whatcom County

United Way of Whatcom County recently announced over 35 programs and projects that they will be funding over the coming year. Two of those programs will be new partners with United Way and the support will allow these programs to expand their reach, helping more kids and families than ever before.

Each year 30+ volunteers, the Fund Distribution Committee, review all agencies and programs that are currently receiving and requesting funds from the United Way of Whatcom County’s Community Impact Fund– dollars contributed by generous local individuals, companies, and organizations. These dedicated volunteers review extensive reports and finances as well as hear presentations from all programs to ensure they are making progress toward United Way of Whatcom County’s community goals in Education, Income, and Health. After careful review and research, they collectively decide on the dollar amounts to give to each program.

This year was the second year in a row that the grant process was open to any organization that could address United Way’s funding priorities in Education, Income, and Health. Goals focus on giving all kids (regardless of economic level) an even start, increasing the high school graduation rate, ensuring families have food on the table and a roof overhead, and making sure that all individuals have healthy, active, and safe lives. Two programs never before funded by United Way of Whatcom County were selected: Whatcom Early Learning Alliance’s (WELA) Kaleidoscope Play and Learn, and WWU Foundation/Woodring College of Education/Bellingham Public Schools Closing the Opportunity Gap.

With 30 percent of Whatcom Kindergartners entering school without any pre-school or early learning and only one out five parents able to access formal parenting and education, the WELA Kaleidoscope Play and Learn program will use United Way funds to offer group early learning classes for pre-K kids and families in Bellingham for free. It is estimated that only 68 percent of 12th graders in high-poverty schools graduate, compared to a 91 percent graduation rate in wealthier schools. Thanks to United Way, WWU Foundation/Woodring College of Education/Bellingham Public Schools Closing the Opportunity Gap program will be able to expand their program to more schools and ensure that kids of all economic levels have access to after school enrichment programs. Combined, these two programs will help United Way of Whatcom County reach 900 more kids and parents to improve their lives and the quality of our entire community.

Though the economy is slowly recovering in Whatcom County, there are still increases in certain needs like housing and food. In response to these needs the United Way of Whatcom County Fund Distribution Committee decided to give a 60 percent increase in the grant amount to the Bellingham Food Bank, they have seen an 80 percent increase in clients since 2007. The Food to Bank On program with Sustainable Connections also received an increase in the amount that they received last year to help build more sustainable farms and supply food to local shelters and food banks.

“We believe that all children should have access to topnotch educational programs, that all families should have food on the table and a roof overhead, and that all individuals have the right to a healthy and safe life,” said Peter Theisen, President/CEO of United Way of Whatcom County, “Together, with our community partners, we are seeing amazing results, like a 10 percent increase in literacy for Whatcom Kindergartners. We are so excited to see the lives we can change as we move forward working with long-time partners and new partners to focus on solutions and create a brighter future for us all.”

united way of whatcom county live united — More United Way of Whatcom County program investments and sponsorships will happen throughout the year and another $199,000 will be contributed to donor specified programs.

Along with the programs mentioned above United Way of Whatcom County is also continuing partnerships with a variety of programs such as the Individual and Family Support Services through the Arc of Whatcom County, Healthy Lifestyles and Academic Success Programs at the Boys and Girls Clubs of Whatcom County, Intensive Case Management Service through the Whatcom Alliance for Health Advancement, Literacy Tutoring for Adults at Whatcom Literacy Council, Transitional Housing through Lydia Place, and Financial Stability Programs at the Opportunity Council just to name a few. There are many more great programs that they are partnering with, check out www.unitedwaywhatcom.org for the full list of partners.

The funds for these grants were made possible by local donations from individuals, businesses, and organizations to United Way’s Annual Campaign. Overall $276,112 was granted to Education programs and projects, $365,712 was granted to Income programs and projects, and $382,612 was granted to Health programs and projects. More United Way of Whatcom County program investments and sponsorships will happen throughout the year and another $199,000 will be contributed to donor specified programs.

The Mount Bakery: From One Belgian Bakery to Two Full-On Fantastic Cafés

By

Stacee Sledge

-

Current Mount Bakery owner Vince Lalonde came to the business in a roundabout way.

His family has been in Bellingham for six generations, but he grew up in Seattle; Lalonde moved to Bellingham in 1998 to take care of his ailing grandfather. He was (and still is) an artist, and originally kept an art studio upstairs at what is now Pickford Film Center.

“I was kind of a ne’er do well,” he says with a smile. “I used to sometimes sleep in my art studio, after my grandfather passed away, and I’d get up at 6:30 a.m. and go to the Old Town to play guitar for my breakfast.”

A friend who spoke French—and knew that Lalonde also spoke a bit of French—told him, “We’re going to go speak French with this Belgian guy.” The Belgian in question was Olivier Vrambout, who established Mount Bakery with his mother in 2000 in a small space on Champion Street, offering coffee and a few baked goods.

“He was unmatched,” Lalonde say of Vrambout, with obvious affection for both the man and his culinary creations. “We became friends.”

While Lalonde figured out his next move, he visited the bakery regularly, often offering to give Olivier and his wife a break from wrangling their toddler daughter while they worked.

“He’d say, ‘Yes, I’ll give you a sandwich.’ Or, ‘Wash the dishes; I’ll give you a sandwich.’ Eventually, he said, ‘Why don’t you just come work for me?’” Lalonde recounts.

Lalonde became the first non-family employee of the Mount Bakery on 2001. As the shop grew with more employees and an expanded menu (and space), so did Lalonde’s responsibilities. In 2006, he became manager. In 2007, when Vrambout moved away from Bellingham, it simply made sense that Lalonde take over the business.

“I saw my job as maintaining relationships and the community—and to make it the best place to work,” he says. “We’ve always had a really great group of people—they’re so talented.”

Lalonde has long likened taking over Mount Bakery to inheriting a big boat made by someone who knew a lot about some parts of boats.

“It’s falling apart while you’re moving, but you’re finding people who can repair it,” he says, waving his hands animatedly. “People are swimming up and asking, ‘Can I get on the boat?’ And every once in awhile you’re like, ‘I’m sorry, it’s not working, you have to get off the boat.’”

Lalonde is the first to admit it’s been steep learning curve—and he’s still figuring some things out as he goes. But it’s clear he’s done a lot right, as business at Mount Bakery continues to climb, even after opening a second bakery in Fairhaven in 2011, which expand to a full café in 2016.

“It’s a testimony to our great bakers, cooks and staff,” he says. “The bakers were so good that for months after Olivier moved, people would say, ‘Olivier must have made these!’”

Lalonde’s favorite item on the menu is Crepos Rancheros, Mount Bakery’s version of huevos rancheros, made with crepes, poached eggs, black beans, red onion, bell pepper, cheddar, and enchilada sauce.

A favorite dish of downtown Mount Bakery general manager Morgan Peters is the Portobello Eggs Benedict. “We take whole Portobello mushrooms and marinate them in roasted garlic and balsamic reduction and then we roast them,” she explains. “A lot of labor goes into it and the result is a nice marriage of the vinegar flavor with the hollandaise sauce.”

Peters also loves the Mount Bakery’s array of sandwich options.

“I love any of our sandwiches because I think our bread is really great,” she says. “A lot of people don’t know that we bake our own bread, because we don’t sell it.”

Both Lalonde and Peters feel fortunate that business continues to increase—even when it means weekend shifts come with more crowd control duties.

“When I first started managing, we had one or two coffee carafes up front,” says Peters. “Now we have five. We’re so thankful that people keep coming back. We work at such a fast pace and serve so many people on a weekend. I’m just really proud of our team.”

Morgan was originally the general manager for both shops, having worked her way up from prep baker and through nearly every position. Now, Fairhaven’s Mount Bakery is set to expand into what used to be Trek Video next door and Baltina Hong manages that shop.

Lack of space and ever-increasing output of amazing baked goods and meals prompted the Fairhaven expansion. All Mount Bakery baking is done there.

“We were so crowded downtown that I joked that our walk-in turned into the look-in, because you couldn’t get in there,” Lalonde says.

Before Fairhaven opened up, the downtown kitchen was shared by bakers trying to create gigantic amounts of pastries while cooks prepared enormous quantities of potatoes. Something had to give.

‘We didn’t miss a beat when we opened in Fairhaven,” Lalonde says of the 2011 expansion. “And it actually made downtown busier, because we had more room and more of everything.”

The goal at the soon-to-be-bigger Fairhaven bakery is to do exactly like downtown: serve delicious breakfasts and lunches to happy patrons, as well as top-of-the-line pastries, cookies, cakes and more. “The expanded Fairhaven space will be twice as big as downtown,” Lalonde says.

“Our business continues to increase exponentially,” Peters adds. “There’s a bit of playing catch-up all the time, trying to keep up—but we couldn’t be happier. Everyone here wants to work at a super successful place and keep putting out great food and giving great service.”

Ask Peters what makes the bakery and eatery so special, and she gets straight to it: “Our food is amazing. It’s certainly rich and has a comfort food feel; people know it’s going to be consistent every time.”

Chalk that up to Mount Bakery using only the highest-quality ingredients—and making absolutely everything from scratch. “It’s a ton of work for our employees,” says Peters, “but that’s one of the reasons they work here, because the food is so good.”

From roasting their own peppers to making their own salad dressings, Mount Bakery’s offerings are in a league of their own.

Like Lalonde, Peters is also quick to credit the amazing team of 28 Mount Bakery employees with making the eatery stand out.

“We have a lot of long-term employees for the restaurant business, so it has that family feel,” she says. “We’re all in this to keep doing bigger and better things. I think customers recognize that and it keeps them coming back.”

Well, that—and the amazing croissants, cookies, cakes, breakfast dishes, sandwiches, crepes, and much, much more.

The Mount Bakery

308C W. Champion Street in Bellingham

1217 Harris Avenue in Fairhaven

Both locations are open 7 days a week from 8:00 a.m. – 3:30 p.m.

Follow The Mount Bakery on Facebook.

Christen Mattix Completes 3 Year Project to Knit a Stream Down South Hill to Bellingham Bay

By

Stacee Sledge

-

By Stacee Sledge

christen matrix knitting — Christen Mattix discovered on July 16, 2015 that the rope she’d been knitting since May of 2012 finally reached all the way to Bellingham Bay.

When Christen Mattix began her project “For Longing” on May 1, 2012, she couldn’t know how long it would take to complete or how it would change her and those who followed its progress.

“I really expected it would take me a month,” she says, “or three months, at the most.”

The idea sounded simple: Sit for at least an hour each day on a former bus stop bench at 16^th Street and Taylor on Bellingham’s South Hill and knit a blue rope of yarn down to the bay. (Read all about the project and how Mattix dreamed it up in this previous WhatcomTalk interview.)

“I look back over my journal entries from May 2012 and I just laugh because they’re so ludicrous,” she says, laughing. “I was so naïve!”

And yet, over four summers spent knitting on the bench (Mattix generally knit each year from May to November, until the weather grew too wet and cold), her commitment to the endeavor never wavered—in fact, she found deeper meaning the longer it continued.

“It was like the knitting provided this basic plotline for the rest of the story that was unfolding,” she says. That wider story became her connections with neighbors and passersby through spontaneous social interaction—something that didn’t initially come easily to Mattix, an admitted introvert.

The knitting ended on the evening of Thursday, July 16, 2015, three years and two-and-a-half months after it began—though Mattix didn’t realize it when she sat down on the bench that evening. “I just had this itch to know how far I’d gotten, so I decided to unwind it,” she says.

Mattix unfurled the rope from its hose reel at the top of the hill and guided it straight down to the bay, as she’d done periodically for so long. This time, the rope stretched all the way down to the floating dock.

“I just kept having more and more line on my hose reel and I couldn’t believe it,” she says, smiling at the memory. “Lo and behold, I was done.”

In retrospect, Mattix felt it was the perfect night for finishing the knit. “It was the first night for crab season,” she says of the busy scene down on Taylor Dock. “There were so many people out walking and enjoying the evening, and many asked what I was doing. The energy was fantastic.”

Finally finishing the knitting project brought on a mix of emotions. “I was so happy when I finished, I was glowing,” Mattix says. “And then I was just like, ‘Oh, wait—I’m done.’”

This doesn’t mean the end of the project.

“I don’t really think of it as being finished,” says Mattix, who is now mulling a book or art installation. “I have a feeling the work has just begun. To have closure, I have to find a way to share the experience with others so that it spreads and continues to have a positive impact.”

christen matrix — For Mattix, the project was about making connections. “Art always has more than one meaning,” she says.

For Mattix, the project was about making connections—knitting as a metaphor for community, among other things. “Art always has more than one meaning,” she says.

The key for Mattix, rather than the act of physically knitting, was the knitting of the neighborhood.

“The whole project was really about showing up and being vulnerable,” she says. “And I did that at the bench, but also on the blog, where I wrote about my day and what I was thinking and feeling. That was really new for me.”

In fact, Mattix met her boyfriend John through the “For Longing” project.

“He started following my blog 11 months ago, and sent me an email to ask if he could meet me at the bench,” she says. “He’s been really instrumental and so supportive. People respond when you have an open heart. It’s incredible.”

What’s next for Mattix?

“I realized through this project that my passion is connecting with the community through my art,” she says. To that end, Mattix is currently working on a two-person painting project with a nonverbal woman who has Down syndrome and autism, along with her two caregivers.

“It’s very collaborative,” Mattix says of the process. “The caregivers are helping her paint and we’re selecting the painting titles together.”

The group is coming together for a common purpose: “We’re raising money to buy her a service dog, because hers died a few months ago.” They hope to raise enough funds to get a dog through Brigadoon Service Dogs.

“Bringing together people of all different backgrounds around art and getting them to communicate with and enjoy each other—that’s what floats my boat,” Mattix says. “The genre or medium doesn’t really matter.”

6+ Popular Places to Watch a Beautiful Whatcom County Sunset

By

Stacee Sledge

-

bellingham sunset — Cornwall Beach is a favorite spot of both Stacee Sledge and Shelby Payne for taking in brilliant Bellingham sunsets.

Some of the most popular and widely shared posts on our WhatcomTalk Facebook page are of searing sunsets slowly dropping down below Bellingham Bay. (Follow us to not miss a single image.)

Our Editor and Community Manager, Stacee Sledge, snaps nearly all of them and has a knack for capturing spectacular shots of our area’s striking scenery.

“I always tell people that it’s easy to take gorgeous pictures when you live in such a beautiful place,” Sledge says.

Some of Sledge’s favorite locations for sunset shots include Zuanich Point Park, Marine Park, and overlooking the ever-popular Taylor Dock (preferably taken while enjoying a meal or cocktail on the patio at Keenan’s at the Pier).

WhatcomTalk recently spoke with Western Washington University student and talented photographer Shelby Payne—of Shelby Payne Photography—about her love of sunset photography.

“Sunset-chasing has been a hobby of mine for many years,” she says. “I can’t think of a better way to relax and unwind from the day than watching the sky paint a stunning picture. And the best part? It’s constantly changing. No moment or sunset is the exact same.”

Read on to learn some of Payne’s favorite areas for enjoying—and capturing—our dazzling sunsets.

Clark’s Point

Payne calls Clark’s Point a hidden gem, tucked away behind Fairhaven Middle School.

“It’s a wee bit difficult to find, but the views do not disappoint,” she says.

Situated on a tall rock cliff that showcases views of the San Juan Islands and beautiful Bellingham Bay, Clark’s Point is where you’ll often find Payne setting up a hammock and quietly reading a book.

“It’s much quieter than nearby Larrabee State Park,” she says, “which is also amazing.”

Table Mountain & Artist Point Trail

Clark’s Point offers awesome views of the bay, while another Payne favorite—Table Mountain—gives gorgeous vistas of the North Cascades.

“Mount Baker and Mount Shuksan pierce the skyline and it’s like you can reach out and touch them,” she says. “Although Table Mountain is quite a drive from Bellingham, I highly suggest taking an afternoon to explore Mount Baker wilderness, and then finish the evening with a mile-and-a-half hike to the top of Table Mountain to watch the sun descend into the horizon.”

Boulevard Park

A local favorite with easy access, Payne likes Boulevard Park because of its proximity to downtown Bellingham and Fairhaven.

“Boulevard has sandy areas to sit while you watch the sunset or, if you have little ones, they can play on the toys while you gaze,” says Payne.

“If you want to stick to somewhere nearby, but without the crowds,” she continues, “I recommend Marine Park, Cornwall Beach, or Squalicum Beach.”

Locust Beach

Watching the sunset from Locust Beach is amazing in its own right, according to Payne. “But why not watch other things happen, too?” she says with a laugh. “Locust Bach is a favorite spot for skim boarders and kite boarders—and if you’re lucky you’ll get a show.”

No need for a fancy camera

While Payne loves to shoot with her DSLR camera, her favorite tool for taking sunset shots is her iPhone.

“It’s easy, fast, light—and I can share the sights instantly,” she says. “Bellingham sunsets are so amazing that fancy cameras aren’t necessary; I simply snap with my phone and call it good.”

A couple more tips from Payne: If you have a smartphone, try using the panorama setting. She’s also a fan of GoPro cameras: “The wide angle seems to capture the whole sky.”

Follow Payne’s spectacular Instagram feed for awe-inspiring and inspirational shots of Bellingham, the Pacific Northwest, her world travels, and much more.

Please share with us some of your sunset images and favorite spots for watching the sunset at submit@whatcomtalk.com.

Scratch and Peck Feeds – You Are What Your Animals Eat

By

Laura Rogers

-

scratch peck feed — Scratch and Peck's owner, Diana Ambauen-Meade, started in 2009 after she wasn't able to find any high quality, organic feed.

By Laura Rogers

It’s no secret that backyard chicken-keeping is catching on in neighborhoods and hobby farms across Whatcom County. I can’t walk down a single alleyway in my neighborhood without noticing a backyard coop or hearing the pleasant sound of clucking. Our county is a hotspot for all things local and organic, and it’s hard to get more local than your own backyard. Perhaps we come by it naturally, as our county is the agricultural leader in Western Washington when it comes to economic value. Our farmers bring in roughly $230 million, just for the livestock industry, according the 2012 census.

Chicken and eggs have always been staples at the American breakfast and dinner table. And whether you buy these products from a supermarket, a farmers market, from your neighbor, or gather them out of your own backyard, one thing is true across the board: these chickens must be fed.

Most of us, when we were growing up, heard our parents say “you are what you eat.” But at one revolutionary, local, animal feed manufacturer, they take this adage very seriously and to the next logical level. Scratch and Peck Feeds believes that “you are what your animals eat,” and their dedication to this principle shows in everything they do.

Scratch and Peck makes feed for chickens, turkeys, pigs, goats, and more, right here in Whatcom County. Though there are many organic animal feed companies, Scratch and Peck stands out in a big way. Their feed is Certified Organic, Non-GMO Verified, and Local. Scratch and Peck is the only feed company on the market that is doing all three of these important things.

If this wasn’t enough, add to that list that their feed is high quality, raw and minimally processed, and their locally sourced grains are purchased Farmer-Direct. All of their feeds are also 100% soy free and canola free. They also carry a line of feed called Naturally Free, which is corn free. You might be wondering at this point what is so critical about avoiding all of these ingredients. The answer lies mostly in their core tenet of producing Non-GMO feed. Finding non-GMO corn is difficult and finding non-GMO soy, nearly impossible. Scratch and Peck’s F.A.Q. page explains, in addition, that soy has been recently shown to adversely affect peoples’ health. Scratch and Peck does carry a line of feed that contains corn (and recommends it for winter months), but all corn is stringently tested in accredited laboratories to verify that it’s Non-GMO before they buy it. Read more on the Scratch and Peck Blog.

Scratch and Peck Origins

Scratch and Peck began in 2009 when owner, Diana Ambauen-Meade, began making her own feed as a result of not being able to find any high quality, organic feed. Diana began making it in a borrowed cement mixer in her own yard. But the demand for high quality feed quickly outgrew the cement-mixer model and she and her son, Bryon, set out to create Scratch and Peck. Their mission: “To start being the change they wanted to see in the food system.”

I spent some time interviewing Scratch and Peck’s Director of Sales & Marketing, Mariah Ross, to get more of the inside scoop. The biggest thing I took away from our discussion was that the value of their product and employees was tantamount to that of their profit. There are no corners cut at Scratch and Peck, and that means everything from finding a new source of grubs (chicken treats normally imported from China) that can be locally sourced, to a regular staff meeting where everyone is encouraged to share ideas, and even staff birthdays and anniversaries are celebrated.

It is clear that Mariah enjoys being part of such a values-driven business. “Even though we are a staff of over 20 people, Diana still bakes homemade treats for every employee’s birthday and picks out a gift that is really personal.”

Mariah also shared with me how grains are typically handled, and just how different their process is, from farmer to feed. “Grains are both high risk for GMO’s and they are some of the most chemically treated crops. Then, more chemicals get applied in storage and processing.” In contrast, Scratch and Peck works with only organic, farmer-direct, non-GMO, raw grains.

And the company has taken great measures to make their mill a pleasant place to work. “We have a super nice mill,” Mariah explains. “Most mills out there are dark, nasty places. Our facility has lots of natural light coming and is really clean. It’s a really safe and nice manufacturing space to work in.”

Scratch and Peck Feeds

My own family has taken part in the DIY-chicken boom. Three years ago, we had laying hens and this spring raised 12 meat birds in our backyard. All of these chickens were raised on Scratch and Peck feed. Our meat birds are now residing in our chest freezer, after one fateful day of backyard processing.

I’m not an expert on chicken feed, but I can readily attest to how voraciously and completely our chickens ate Scratch and Peck feed. We chose to ferment our feed (which is actually much less complicated than it sounds). It mostly just means adding water to the feed. Because we took this route, every bit of the “fines,” or the non-whole grains included in the feed, got soaked into one oatmeal-like meal. Our chickens would happily gobble this up, climbing over each other to get to it.

I felt confident our chickens were getting a top-notch product, that was much easier to digest due to the fermenting process, and I was saving money because there was no waste (losing the fines into the ground). The end product has been, by far, the most delicious chicken meat and organs I’ve ever tasted.

And, we started and ended this process with all twelve chickens, which is unusual in the world of raising meat birds. I attribute so much of their health and tastiness to the Scratch and Peck feed they ate. There is even a mix called “Broiler” (higher in protein) that is specifically formulated for meat birds.

After my personal experience feeding my birds Scratch and Peck, talking to Mariah Ross about what it’s like to work there, and going to visit the facility myself, there is no doubt in my mind that Whatcom County farm animals (and those who eat them) are lucky to have a business like Scratch and Peck around.

Learn more about every product on the Scratch and Peck website which includes not only a complete list of ingredients, but also explains how to feed, lists frequently asked questions, and has customer reviews for that specific type of feed.

Click here to find Scratch and Peck Feeds products at a local Bellingham store.

New Commercial Street Night Market Seeks Vendors

By

WhatcomTalk Editor

-

The new Commercial Street Night Market is seeking vendors.

Submitted by Sustainable Connections

Sustainable Connections is now accepting vendor applications for the Commercial Street Night Market, a winning idea from a collaborative design competition held earlier this year titled KAPOW!

KAPOW! invited the community to design inexpensive projects that would enhance downtown Bellingham’s identity, vitality, and health. After reviewing nearly 50 applications, a judge’s panel chose ten finalists to pitch their ideas to the community at Bellingham’s 6th annual PechaKucha. There, Dean Fearing presented The Commercial Street Night Market and walked away with two of the three awards. “I love downtown.” Said Fearing. “We are looking forward to the Night Market bringing life and vibrancy to a hidden space downtown. It will be great venue for our community to come together.”

The Commercial Street Night Market will take place every Friday night from September 4 through October 2 in the Commercial Street Plaza at 1300 Commercial Street in downtown Bellingham. Over 20 local craftspeople, artists, entertainers and food will give attendees an opportunity to experience Bellingham like they have never seen before. Live music or local DJ’s performing throughout the evening will invite attendees to get their groove on.

Applications for all types of vendors are currently being accepted via an online application process. Applications submitted prior to August 3^rd have the best chances of being selected. For details and information, visit their website CommercilStreetNightMarket.com

The Commercial Street Night Market is a collaboration between Sustainable Connections, The City of Bellingham, Downtown Bellingham Partnership, Make.Shift Art Space and Whatcom County Association of Realtors.

Upcycled Art Contest Culminates In Epic Downtown Throwdown

By

WhatcomTalk Editor

-

Submitted by Ragfinery

For two months, more than twenty art upcyclers have sewed, glued, spackled and glittered recycled and donated fabric, clothing and household goods to create their original art submission for The Downtown Upcycle ThrowDown, an art and sustainability challenge event created by Ragfinery and Wise Buys Community Thrift Store of Lydia Place. This creative and original art contest, sponsored by Northwest Recycling, Inc and The Downtown Bellingham Partnership marks the first annual cooperative “Upcycle Challenge” of these two local nonprofits. The culminating group show-off exhibition and ThrowDown takes place during the Bellingham Art Walk on Friday, August 7, from 6:00 p.m. to 10:00 p.m. at the new Hatch retail storefront located at 1302 Commercial Street in downtown Bellingham. Artist meet and greet, People’s Choice contest, live music provided by DJ Birdman of GMB Entertainment, cold beverages from Kulshan Brewery and Kombucha Town, and lots of sweet surprises top off this original art challenge featuring 100 percent recycled materials and 100% creativity.

From June 1 through July 31, artists were invited to participate in the first annual ThrowDown designed to challenge stereotypical paint and canvas and fabric fashion creations and push individuals to use materials that were once discarded and donated to create original works of art. A $20 contest entry fee afforded each participant two $10 vouchers to spend at each store for materials. From plates to t-shirts, to discarded kimonos and linens — contestants were challenged to see beyond the garment or the spoon — and stretch the limitations of what they could create. These and unseen fasteners (thread, tape, glue) were the only sanctioned materials for their pieces of work. Artists then chose to enter their piece in one of two categories – “Wearable” or “Non-wearable” for a chance to win two $100 cash prizes courtesy of Northwest Recycling Inc.

A jury of art lovers and Belle-brities will make the tough and exciting selection for both category winners. Jurors include Emily O’Connor — Lydia Place Executive Director, Shan Sparling — Ragfinery Manager, Nick Hartrich — Downtown Bellingham Partnership Executive Director, Kelly Hart — Allied Arts Executive Director, and Kelli Linville — Mayor Of Bellingham. An additional “People’s Choice Selection” will be orchestrated in real time by art walk participants during the opening from 6:00 p.m. to 8:30 p.m., with the winner being crowned at 9:00 p.m.

WECU Business Services Department Expanding

By

WhatcomTalk Editor

-

Wade Stringfield, WECU — Wade Stringfield joins WECU as the SBA (Small Business Administration) Program Manager. (Photo courtesy of WECU.)

Submitted by WECU

WECU is pleased to welcome Wade Stringfield and Mike Yeend to our Business Services Department.

A former Business Advisor for the Small Business Development Center at Western Washington University, Wade Stringfield has nine years of experience in the banking industry and previously worked for US Bank, Wells Fargo and Coastal Community Bank. Wade also spent two years pursuing the entrepreneurial dream as the owner and operator of a small retail store. Holding a BBA with dual emphasis in finance and marketing from Oklahoma Baptist University, and an MBA from the University of Oklahoma, Wade joins WECU as the SBA (Small Business Administration) Program Manager, a role that will allow WECU to expand our member business loan offerings as an SBA 7A lender.

Mike Yeend brings more than 25 years of commercial lending experience to WECU. Previously a Relationship Manager at Banner Bank, and a Commercial Team Lead for US Bank, Mike has a Bachelor’s Degree in Economics from Gonzaga University, an MBA from the University of Washington and is a graduate of Pacific Coast Banking School. Mike is also a Regional Advisor Board member for Junior Achievement of Washington, a long-time member of the Bellingham Kiwanis Club and the Chair of the Kiwanis Youth Services/Sponsored Leadership Programs committee. Mike’s lending and leadership experience will be a valuable addition to our business lending team where he joins us as the MBL (Member Business Loans) Team Leader.

With over 75,500 members, WECU is Whatcom County’s largest not-for-profit financial cooperative, now serving all residents of Whatcom County. Information is available at www.wecu.com or by calling 676-1168.

Jan Peters Brings Traditional Irish Folk Music to Boundary Bay Brewery

By

Dana Hubanks

-

By Dana Hubanks

live music bellingham — Jan Peters produces and curates Irish and Folk Nights at Boundary Bay Brewery.

The first time I met Jan Peters I was busking outside the Community Food Co-op. It was the middle of February and my hands were moving sluggishly from the cold. Jan came up, listened for a while, then pulled a harmonica from his pocket and started playing along. Immediately I could tell he had a way with music.

When I introduced myself, Jan handed me his card and told me about an open mic he hosted at the Star Club just around the corner. “You should come,” he told me. So, I did.

Since then, I’ve discovered just how embedded Jan is in the Bellingham music community.

Raised in a musical family (Jan’s father is an accomplished trumpet player and his aunt is a jazz vocalist), Jan grew up with music. Though he’s skilled with numerous instruments, he primarily plays Irish bouzouki and harmonica.

Jan has spent most of his life working as a musician. He grew up in Ithaca, New York, then relocated to California where he spent some years working as a professional blues musician. Eventually, life led Jan to Bellingham where he has spent the past 17 years making music, cultivating community, and adding to the richness of our music scene. Over the past nine months, Jan has been focusing much of his efforts on the curation of the weekly Irish and folk nights at Boundary Bay Brewery, which I paid a visit to last week.

Amidst the clinking of glass and din of conversation, the beer garden at Boundary Bay is swaying with fiddle tunes. It’s Monday night and the sun is beginning to set.

Toward the front of the garden sits a circle of about a dozen musicians. They’re all holding instruments including fiddles, mandolins, pennywhistles, dulcimers. I see a bodhrán (a traditional Irish frame drum) in one man’s hand.

What’s happening before me is called a “session.” These musicians may know one another, and they may not. Regardless, they have gathered to play traditional Irish folk music. Together they teach each other and learn as they play. Sessions are intended for the sharing and trading of song.

The session at Irish Night was born spontaneously, Jan tells me. One night, interest was expressed in the potential and soon it became “a thriving and growing open Irish session.” Anyone interested is welcome to join the session between 5:00 p.m. and 8:00 p.m. every Monday night.

Once the session has run its course, Jan takes the stage with Peadar McMahon, Irish folksinger, storyteller, and co-host of Irish Night. “Peadar is a great man of song from Limerick, Ireland,” Jan tells me. “His knowledge of the history and story behind the songs he sings is of neverending interest.”

As Peadar starts to sing, his voice booms through the garden and out into the night like the wail of a curved horn. The songs he shares transport us. Suddenly we are across the ocean, watching the moonrise from a hillside. We are listening to an old woman sing to herself while she picks nettles by the roadside. We hear the jangle of coins on the skirts of the Roma as they pass in their caravan.

After this set comes to a close, Gallowglass, the evening’s feature, takes the stage. Gallowglass, another one of Jan’s musical projects, is a four-piece Irish and folk band made up of Jan on Irish bouzouki and harmonica, David Lofgren on the bodhrán, Brit Keeton on fiddle, and Zach Bauman (the third host of Irish Night) on the guitar. Zach and Jan also sing and write tunes for the band.

As they begin, I’m instantly impressed. The low, driving rhythms of David’s bodhrán bring a new energy to the garden. Feet tap on the stone patio. Heads bob. Suddenly, the whole space is alive with a centuries-old, richly emotive music.

Gallowglass plays mostly traditional Irish tunes, but they also slip in some of their own compositions and even an obscure French piece. By the end of the night, I feel full and fed by what the musicians have brought to us.

When I ask Jan what drives him to produce Irish Night, he tells me he wants “simply to turn more people on to really good traditional music.”

“I think it’s important music, and I want to do my small bit in helping to keep it alive and well,” Jan explains. “Where does tradition begin and end? When does an innovation or alteration become a part of the greater tradition, if it does at all? These to me are vitally interesting things.”

Each week, Irish night features a different headlining performer. In the past, Jan has brought in world-renowned Irish fiddler Dale Russ, local accordionist Lucas Hicks (Rattletrap Ruckus, Gallus Brothers), Flip Breskin, and Robert Sarazin Blake, to name a few.

Jan tells me that we should expect Irish Night to continue. Come winter, they’ll have to find an indoor home (rumor has it Boundary might be opening up a new space), but through September Jan and friends will be bringing the Irish folk tradition weekly to the garden.

For all the details and to keep up with the weekly features, visit the Irish Night facebook page.

Jan also kindly welcomes anyone with questions to contact him at jansongs@janpetersmusic.org.

Boundary Bay Brewery is located at 1107 Railroad Ave in Bellingham.

Brandywine Kitchen: Delicious Eats and Wisdom From the Wall

By

Stacee Sledge

-

By Stacee Sledge

Downtown Bellingham’s Brandywine Kitchen grew organically out of co-owner Azizi Tookas and Chris Sunde’s first venture, Brandywine Gardens.

Another organic change occurred a year into the restaurant’s evolution, as patrons began to stash scrolled notes into cracks in the space’s soaring brick wall.

“At first I was a bit annoyed, because I thought it looked a little tacky,” Tookas says with a laugh. “But then it really took off.”

Brandywine’s Beginnings

Brandywine Gardens began, in 2005, as a grower of specialty heirloom tomatoes; Tookas and Sunde sold them at the Bellingham Farmers Market on top of their restaurant management day jobs—Tookas at the Old Town Café and Sunde at La Fiamma.

“It was really just a little side hobby,” Tookas says. In 2008, they decided to ramp things up, turning Brandywine Gardens into Brandywine Kitchen, selling prepared food at the farmers market.

“We started making our own baguettes and offered three different sandwiches and soups.”

Their spot at the market allowed Tookas and Sunde to easily play around with what worked and didn’t. Through direct customer feedback they tweaked a few things, changing their bread recipe and some of the sandwiches. “It was a good trial ground,” says Tookas.

In 2011, the owners of the Commercial Street building that now houses Brandywine Kitchen approached them and asked if they might be interested in opening a brick-and-mortar site.

“Coincidentally, we’d been writing a business plan to do just that that,” says Tookas. “In May 2011, we got into the space, just kind of held our breath, and jumped in.”

Both men had experience working in and managing restaurants, so they felt comfortable running the new eatery. “But neither of us had ever started a restaurant. That was exciting,” Tookas says.

The team continued to sell at the farmers market even after Brandywine Kitchen opened in July—and it proved to be a powerful tool for successfully launching the new place.

“People who had been coming to the market every week and getting our food were excited and spread the word,” says Tookas.

Tookas says he and Sunde were fortunate to transition from farmers market to brick-and-mortar eatery. “We hit the ground running and haven’t stopped since. Things have been really good.”

They still grow heirloom tomatoes, though they’ve scaled back production. “We’re too busy running a restaurant,” Tookas says, laughing.

When crops come in, Brandywine Kitchen patrons enjoy them in sandwich specials and heirloom tomato gazpacho.

Wisdom from the wall

Brandywine Kitchen is popular for its scrumptious eats—from sandwiches, soups, and salads to entrees like salmon cakes, cochito tacos, and more—but they’ve also come to be known for the notes diners tuck into the dining room’s brick wall.

“It didn’t start right off the bat,” Tookas says of the notes, though he does recall finding a couple mentioning chips and salsa—likely from the space’s earlier La Pinata days—during initial renovations, stuffed way back into the wall.

The restaurant has always done counter-style service, and initially put out self-serve napkins and silverware. About a year into the business, they switched to bundling the silverware napkins, rolling them up and securing them with self-adhesive paper bands. It wasn’t long before notes began to appear on them.

The first notes Tookas remembers finding in the wall were written by kids.

“They’re done with their food or they’re not hungry or they’re bored, so they start drawing on pieces of paper—and then someone decided to roll one up and put it into the wall,” he says. “Once you see one or two or three or five, it grows exponentially from there.”

Now the notes run the gamut from inspiring and enlightening to funny and, occasionally, crass. About once a month, they go through and randomly remove some and read through them.

“We have hundreds and hundreds—paper bags full,” says Tookas. “Sometimes they’re offensive, and we tend to throw those away. We also find adult-only ones that are kind of funny, but not something we’d put on social media.”

Indeed, Brandywine Kitchen has embraced the notes, and now posts photos of some of their favorites on Facebook and Instagram:

“I was lied to. I’m all grown up and I’m not the President of the United States.”
“Sometimes life is hard and we feel inadequate…just remember mac n’ cheese exists.”
“May my daughter marry who she wants, when she wants, and where she wants. May her life partner be good to her forever.”
“A ship is safe in harbor, but that’s not what ships are for…”
“Stolen fries taste better than your own. Trust me, try it.”
“You are a beautiful thread in Bellingham’s tapestry.”
Posting the notes to social media was Sunde’s idea.

“We’re thinking of doing something bigger with them one day, maybe choosing one a week and projecting it on the wall,” says Tookas.

The notes have gone from an initial an annoyance to one of Tookas’s favorite things about Brandywine Kitchen.

“Now it’s what everybody talks about,” he says. “It’s a great thing and we embrace it.”

Visit Brandywine Kitchen’s Facebook page and Instagram account to view the latest notes from the wall.

Brandywine Kitchen

www.brandywinekitchen.com

1317 Commercial Street in downtown Bellingham

360-734-1071

Hours:

Monday – Thursday from 11:00 a.m. – 10:00 p.m.

Friday and Saturday from 11:00 a.m. – 11:00 p.m.

Sunday – 12:00 p.m. – 10:00 p.m.

STAY CONNECTED

Business

Trending Now

Editor Picks