Timeout Tune-Up: How Taking a Break Boosts Performance on the Court and in Your Home With Barron Heating AC Electrical & Plumbing

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Submitted by Barron Heating AC Electrical & Plumbing

The buzz is all around as basketball fans are glued to their screens for the high-stakes, high-energy games of March Madness. The competition is steep, with players pushing themselves to their physical and mental limits. And with each second of play proving to be crucial, one vital element can be just as critical—the timeout. Whether it’s to regain focus, rethink strategy, or just to take a breather, timeouts are essential for regrouping and regaining peak performance. And just the same, taking a timeout for maintenance on your HVAC system can mean the difference between a win or a loss—of one of your home’s most important systems, that is.

After a period of intense action, fatigue and stress can cloud decision-making and hinder performance on the court. Over time, your home’s HVAC system can face similar fatigue, especially as it winds down from peak seasons. Your heating system has been working overtime to keep you warm this winter, often running around the clock. And as temperatures are beginning to warm up, it’s important to schedule a tune-up to ensure you’re ready for the demands of the hot months ahead.

Your HVAC system demands attention to ensure it’s running at its best. Much like a team that neglects a timeout may falter, skipping routine maintenance can easily lead to decreased efficiency, higher energy costs, and unexpected breakdowns.

Regular HVAC Maintenance Can:

Improve Efficiency: Dust, dirt, and debris can accumulate in the components of your HVAC system over time, making it difficult to perform at its best. Clearing these blockages and lubricating moving parts can make a big difference to ensure your equipment is running efficiently, saving you energy and money in the long run.
Prevent Costly Repairs: Regular HVAC maintenance is said to reduce unexpected breakdowns by a whopping 95%, extending the life of your investment and often keeping it under warranty, should it apply. An experienced HVAC technician can spot early signs of trouble during a routine checkup, identifying issues before they become serious problems down the line.
Increase Longevity: Athletes who take care of their bodies can often continue playing at a high level for longer. The same is true for your HVAC system. Regular maintenance helps extend the life of your equipment, allowing you to get the most out of your investment before an expensive replacement is needed.
Improve Comfort and Reliability: A team performs best when its players are mentally and physically in sync, and your home will feel most comfortable when your HVAC system is dialed in. A well-maintained system ensures that you can count on consistent temperatures year-round, whether you’re in the chill of winter or the heat of summer.

As winter winds down and temperatures begin to rise, now’s an ideal time to give your HVAC system some TLC, especially before summer crunch time kicks in. Just in time, the experts at Barron Heating AC Electrical & Plumbing are throwing a Barron Madness sales event, with savings on everything Barron installs—heating, cooling, water heaters, solar, and more. Part of these epic deals include a performance tune-up for just $79 when you purchase a Silver Shield Membership at half price! That means you’ll enjoy all the perks of membership—a 20% service discount, priority service, equipment upgrade discount, and more—all with the check-in your HVAC system is begging for to get you back in the game.

So, while you’re gearing up for the buzzer-beaters and bracket-busting surprises of March Madness, don’t forget to give your HVAC system the attention it deserves—your home, just like your team, will thank you for it! As your Pacific Northwest home and building performance experts since 1972, our Barron team stands by Our Mission: Improving Lives™.

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Sehome Unified Basketball Wraps Up 9th Season of Inclusivity

By

Merrick Parnell

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Sehome Unified Basketball is wrapping up its ninth season of unifying students across various abilities and interests on the court. In 2016, Sehome High School established its Unified Basketball program, creating unity among students from diverse learning settings through co-ed basketball.

According to Sehome Athletic Director Colin Cushman, the Sehome Unified Basketball team includes a diverse range of students—those with challenges, those seeking to be part of a team, and skilled athletes not participating in other WIAA teams during the season.

“Unified [basketball] is all about being part of something bigger than yourself. It is the pure joy of athletics without worrying about playing time or wins and losses. It gives the spotlight to kids who don’t normally get it, and it helps everyone become better people through athletics in a team environment,” Cushman said.

The Sehome Unified Basketball season typically lasts six to eight weeks, with one practice and one event per week. Teams compete against other schools in Whatcom and Skagit counties. This season, the Sehome Mariners Unified Basketball team faced teams from Squalicum, Bellingham, Meridian, Lynden, and Ferndale high schools. The season concludes with a “festival,” where teams play abbreviated games and celebrate together with snacks.

Chuck Shelle is the head coach of Sehome’s Unified Basketball team. Shelle has seen the sport help strengthen the connection between the student body and the wider community. He enjoys working with the diverse group of students, their families, and the staff. Unified sports bring together supportive individuals who might not otherwise participate in athletics. The coach believes that this experience has made him a better person by giving him the opportunity to help others, and he feels the students share similar sentiments.

“The sport [Unified Basketball at Sehome] is important because it includes so many more students beyond our regular offerings. In fact, my biggest challenge as a coach is giving each player some time on the court; we regularly have over 30 students on the team!” Shelle said. “I know students don’t expect much playing time, yet they join to support one another and have fun. Overall, the program is important because it brings kids together outside of the regular school day, and I think that translates well into their interactions in classrooms and beyond high school.”

In addition to Unified Basketball, Sehome also offers Unified Co-Ed Soccer for the spring season. The schedule is still being developed, and details will be released soon. For more information on Sehome Unified Basketball, visit the school’s athletic department website.

The Sehome Unified Basketball program continues to make a meaningful impact, fostering inclusivity, friendship, and personal growth for students of all abilities. As the program moves forward, it will no doubt continue to inspire and unite the Sehome community.

Learn About Elmer Cave Bellingham Superintendent of Schools From 1909 to 1920

By

Jennifer Crooks

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Elmer Cave Bellingham Superintendent — Elmer Cave, seen here in the 1917 Fairhaven High School yearbook, was superintendent of Bellingham public schools from 1909 to 1920. Photo courtesy: Ancestry.com

At the turn of the century, Bellingham’s schools faced a crisis as enrollment skyrocketed. Even as he struggled with a limited budget, Elmer Cave, superintendent of Bellingham Public Schools from 1909 to 1920, helped make the city’s schools the envy of the state.

California’s Son Elmer Cave

Elmer Lafayette Cave was born March 5, 1870, to Marcus Lafayette (1828-1906) and Frances Haun Cave (1844-1928) in the San Ramon Valley. He graduated from San Jose’s California State Normal School in 1890 and attended the University of California for two years. Cave taught in (and served as vice principal) at San Ramon, Berkeley, Antioch, St. Helena and Alameda.

Cave married Stella T. Austin (1875-1945) in 1895. The couple had two children, Hobart (1896-1964) and Donald (1908-1973).

In 1909, Cave heard of a new opportunity: the Bellingham School District was looking for a new superintendent of public schools.

Bellingham Superintendent of Schools

Cave applied and was hired, beginning work July 1. “I trust that my term in office,” the Bellingham Herald quoted his report to the school board, “may be characterized by hard, intelligent work, which will result in progress of a constructive nature in the school department of this city.”

Among his first acts, he reorganized the school system, shifting grades between schools in hopes of easing the district’s most pressing problem: overcrowding.

Elmer Cave Expands the District

The district desperately needed new and bigger schools, as hundreds of new students enrolled every year. Cave dedicated much of his tenure in Bellingham to making this possible. In 1915, he campaigned across the city for a school bond election, talking to community groups. The bond passed, and work began immediately. A new Lowell School was built that summer, but it did little to ease overcrowding. That fall, students were sitting two to a seat in several schools.

Whatcom High School was built in 1916. Overcrowding remained a continuing issue.

At the same time as Cave promoted the district’s physical expansion, he also championed expanding its educational offerings. He promoted increased vocational training for students and started night schools for adults.

Cave did all this with an eye to the budget. He bragged in 1914-1915 that the city’s $52.65 per capita cost for schools was the second lowest among the state’s largest cities.

Elmer Cave as an Educational Leader

The educator spent much of his time inspecting schools across Bellingham and talking to community and parent groups. Cave also spoke at Teachers’ Institutes graduations and lectured at Bellingham Normal School (now Western Washington University) about school administration.

Cave was recognized as one of the state’s top educational leaders. Active with the Washington Education Association (WEA), he served on legislative committees drafting and promoting school-related bills. He was the president of WEA for four terms. He also served on National Education Association (NEA) committees and regularly attended their annual meetings.

As superintendent of education, Cave was active in Bellingham’s civic and reform clubs. He served as the Twentieth Century Club president in 1910 and was selected for the County Welfare Board in 1919. He was also active with the Chamber of Commerce.

Stella Cave was also active in the community. A singer and piano player, she regularly performed at club gatherings. She belonged to P.L.F. and the Bellingham’s Woman’s Music Club and served as choir director at First Presbyterian Church. During World War I, she organized the making of “comfort kits” for submarine sailors through the National League for Women’s Service.

World War I

Elmer Cave dedicated much of his time to the war effort. The educator promoted a new curriculum, “Our Country.” to teach the children about the war and their duty to support it. He also chaired the Chamber of Commerce’s War Garden committee to help conserve food and the Red Cross’ Civilian Relief committee. In August 1918, he auctioned off two goats “belonging” to the Kaiser and crown prince at a Red Cross dance.

Cave served on WEA and NEA committees to study the current educational emergency. In February 1919, he took a leave of absence to help with the YMCA-financed educational program in the Paris-Versailles area. Headquartered in Paris, he oversaw literacy and extension programs for soldiers waiting to return to America. Cave returned to Bellingham in July.

Elmer Cave Leaves Bellingham

In 1920, three school board members were threatened with recall. But Cave was the real target of the attack, the papers said. This should not have been a surprise, as Cave’s prominence brought both support and opposition. In 1911, someone unsuccessfully petitioned the county superintendent to revoke Cave’s teaching license on the grounds of having teachers pad attendance rolls.

Cave was reappointed superintendent in 1913 for a three-year term, but the renewal of his contract in 1916 was met with some opposition from the school board. In 1920, a group petitioned for a recall election against him and two school board members for mismanagement and poor hiring decisions. The case went up to the state supreme court, which ruled against the recall on technical grounds and labeled it a clash of personalities.

By then, Cave had resigned and moved to California to direct Vallejo’s schools, a job he held until his 1941 retirement. He visited Bellingham several times while traveling to Seattle to see his son Hobart, a dentist. Stella passed away in 1945. Cave moved to Seattle, where he died on November 3, 1946.

The Vallejo School District built Elmer L. Cave Elementary School in 1953 to honor their longtime leader. Now a TK-8th grade Spanish-English dual-immersion school, Elmer Cave Language Academy continues his legacy of education. Bellingham could say the same, as the schools Elmer Cave did so much for to continue to thrive.

Behind the Scenes at Assistance League of Bellingham’s Thrift & Gift Shop

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LocalTalk Contributor

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Assistance League of Bellingham’s Thrift & Gift Shop — Photo courtesy: Assistance League of Bellingham

Submitted by Assistance League of Bellingham

Assistance League of Bellingham, as an all-volunteer nonprofit, has a unique relationship with our customers where every purchase you make in our Thrift & Gift Shop is not only supporting our six philanthropic programs but forming a partnership in reaching those in need and making a lasting impact on the lives of students and adults in Whatcom County.

In previous WhatcomTalk articles, we have introduced you to our inspiring programs in which you, as a customer and partner, have been a driving force in allowing us to further our mission.

In this article, we invite you to become acquainted with the outlet for our partnership, our Thrift & Gift Shop in the heart of the Fountain District on Meridian Street.

As you walk through the shop, you will find unique adult clothing and accessories, housewares, collectibles, art, furniture and “that hidden treasure” you have been searching for.

Today, as a special invitation, let us open the Back Door for you. Here is where we receive all of our tax-deductible donations.

To prepare the donations for sale, they are divided by soft lines (anything wearable) and hard lines (non-wearable).

New members are amazed at the large processing space – neatly stacked tubs by category on tiered shelving and large work tables.

Soft Lines Department

Hard Lines Department

This is a large, varied component of our donations. We have a special category for vintage items and books. Wall Art and furniture are placed in a separate area of the store. Electrical household items are tested, and if necessary, minor repairs are made. Collectibles are carefully researched and priced accordingly.

We invite you to visit us and join our partnership.

Look for Thrift & Gift Shop special savings posted weekly on our social media sites: website, Facebook, and Instagram.

Our Thrift & Gift Shop hours are Wednesday to Saturday, 10 a.m. – 4 p.m.

Donations are accepted Wednesday to Saturday, 10 a.m. – 2 p.m.
Free parking is available. The #15 WTA Transit Bus stops close to the store.

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The Legend and Deliciousness of Bellingham’s El Capitan’s Gourmet Sausages, Pretzels & Taproom

By

Matt Benoit

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El Capitan’s Bellingham — El Capitan's owner Marc Ravaris, 65, shows off the condiment bar and a fresh hot dog inside his Bellingham eatery. The eatery's original sign, designed by a family member from Pennsylvania, hung at El Capitan's former Railroad Avenue location for many years. Photo credit: Matt Benoit

Upon the high seas of downtown Bellingham, there is no vessel quite like El Capitan’s Gourmet Sausages, Pretzels and Taproom. Stepping inside the restaurant at 1201 Cornwall Avenue transports you to a world of treasure maps, nautical books and pirate paraphernalia.

Swashbuckling skeletons peer down at customers, while Captain Jack Sparrow’s steely gaze can be found in both lighting décor and a pinball machine. A trove of mustards and condiments await usage on a selection of bun-based meals, from classic hot dogs and Polish sausages to bratwursts, Louisiana hot links and vegan options.

All this is the handiwork of ‘El Capitan’ himself, long-time Bellingham resident Marc Ravaris. The 65-year-old grew up in Vermont and embarked upon his own pirate’s journey after high school, exploring the United States in the latter half of the 1970s. He eventually wound up in Sun Valley, Idaho, where he spent about a year as a self-proclaimed ski bum.

The Path of a Pirate

During his time there, Ravaris kept hearing about a place called Bellingham, Washington. Wanting to attend college and knowing it was home to Western Washington University, he moved here in 1979 and eventually graduated with a bachelor’s of science from Huxley College.

In 1986, Ravaris started an audio business called Mountain Sound Audio Production Services, eventually moving it to Snohomish. But in the early 2000s, pursuing a master’s degree in education saw Ravaris beckoned by Bellingham once more. His goal was to teach English to speakers of other languages, traveling Europe as a visiting professor at various universities.

But one day in late 2002, Ravaris wanted an on-campus hot dog and was unable to find one. Seeing an open table at WWU’s vendor’s row, he put $5,000 on a credit card and quickly started his own hot dog stand. The name for the business came indirectly from friends with whom he sailed aboard his family’s 1972 Irwin sailboat.

“My buddies and I used to go out on the sailboat and, you know, talk bad pirate talk and tell bad pirate jokes,” he says. “Since I was learning Spanish, they started calling me ‘El Capitan.’”

By 2003, Ravaris had sold his audio business to his partner, moved back to Bellingham, and graduated from Western with a master’s focused on English as a Second Language (ESL) and Spanish. But business was booming at his hot dog stand, and Ravaris’ efforts remained focused on El Capitan’s success. During the summers of 2006 and 2007, he even operated a floating hot dog stand at the Bellingham marina called “Dogs on the Dock.”

In the fall of 2007, Ravaris took the next step, opening El Capitan’s ‘Pirate’s Den’ at 1314 Railroad Avenue, in the garage space of the historic Spokane Building next to Hohl Feed & Seed. The business became a staple of downtown eating, especially on late nights and weekends, helping many a woozy pirate steady their booze-soaked bodies with sustenance.

“The style of food has been a perennial favorite,” Ravaris says. “I wanted to find something that was not something that I had to experiment with. I think people will always buy sausages as long as they’re in the right location and presented properly.”

Bounties and Booty for El Capitan

Ravaris closed his WWU stand in 2009, while the Pirate’s Den continued operation until the Spokane Building was sold in early 2018. The sale prompted the closure of the Railroad location and a search for a new port of call.

By May 2018, El Capitan’s was open again on Cornwall Avenue. The move turned out to be a blessing in disguise, as the Railroad space was gutted by fire in February 2019. The Crow’s Nest Taproom, adjacent to the current restaurant and featuring local beers, ciders and occasionally, during the summer, soft-serve ice cream, opened in January 2023.

Though focused mainly on link-based food forms, El Capitan’s has expanded its menu over time, adding pretzels, a pulled pork sandwich and, most recently, a grilled cheese sandwich made with garlic parmesan butter called “The Seven Seas of Grilled Cheese.”

Ravaris greatly enjoys the new sandwich, along with more perennial favorites like the classic hot dog and the “Pirate of the Chilibbean,” the eatery’s chili dog. While El Capitan’s originally sourced its sausage from Hempler’s Foods, the company’s move away from local ownership led to a carefully chosen variety of producers, including Nathan’s Famous (hot dog) and Cloverdale Foods (Polish dog, pepper and smoke sausage).

In addition to its unpretentious food, El Capitan’s taproom, which features a small stage area, hosts several live events. An alternating open mic and open jam occur each Thursday evening, and a weekly acoustic music mic happens every Friday evening. Karaoke takes the stage on the first and third Saturdays of each month.

El Capitan’s also runs an every-other-month coaster contest, in which customers can artistically decorate a blank coaster and drop it into a wooden chest. The designs are first sorted by employees, with the best half dozen or so voted on by customers online. Winners are summoned in for a ceremony to collect prizes, usually a T-shirt or mug.

A Part of Bellingham Culture

Ravaris has seen the nature of downtown business ebb and flow like the tides, but through it all, he is grateful that El Capitan’s has remained popular with locals and visitors alike. There is, after all, no other Bellingham place that combines the fun of piracy and pork sausage.

“It’s very gratifying that people come in and seem to really like the space,” he says. “I like that the customers seem to like the vibe, and feel very comfortable in here. I like the fact that it’s become a part of the community and a part of the culture of Bellingham.”

El Capitan’s Gourmet Sausages, Pretzels & Taproom
1201 Cornwall Avenue, STE. 101, Bellingham

Renaissance Woman: Bellingham’s Jenna Bean Veatch

By

Holly Redell-Witte

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Jenna Bean Veatch is a multi-talented renaissance woman who brings her prodigious ability to encourage creativity, connections, and community. In a little more than a decade, she has built a devoted community in Whatcom County.

Just over ten years ago, Jenna was working at a job she hated, knowing she was a person who had some things she was good at, but in a job that demanded skills she didn’t have. To make a change in her life, she started by asking herself what her skills were. “I call myself a dancer, but I didn’t have great technique, yet I love choreography. I’m not a virtuosic ukulele player, but I’ve written some clever songs. I can make costumes, although they may look homemade.” Jenna’s personal discovery was that the act of creating “lit her fire.”

A Path, a Direction and a New Way for Singles to Meet

Once she knew that, she decided teaching the creative process and guiding others was the right path. With an MFA in Interdisciplinary Arts & Creative Inquiry from the California Institute of Integral Studies, she launched her program, Creative Workspace, offering three 12-week sessions a year (online and in person), an annual summer gathering, and she produces several exceedingly popular Not-Creepy Gathering For People Who Want to Fall In Love where singles meet.

Jenna, who lives in Bellingham and grew up in the Northwest, started the Not-Creepy Gatherings – the most recent at WinkWink! on March 2 – because she wanted people to feel comfortable about making connections in any way. “People feel an urgency around dating,” she says, “but if they allow themselves to be open to connecting, the urgency disappears.” The first gathering started as a dance theatre show, but Jenna realized her goal was to facilitate connections, so the participatory gathering evolved with some writing activities and small group opportunities for people to get to know each other better. Ages range from people in their 20s and up, and everyone is welcome.

Creative Workspace

This philosophy extends to the Creative Workspace program. People come together to respond to Jenna’s prompts, such as poetry readings by Yoko Ono, essays from Miranda July, Lulu Miller’s beautiful piece on grief in Orion Magazine, free-hand drawing, and movement during class. It is a safe space where people support the work of others and are guided by the generosity of spirit Jenna engenders.

Long time participant – she’s taken 12 workshops in the last several years – Cat Enright describes it as “Such an open invitation for whatever I’ve got going on. Jenna and the Creative Workshop connect me to a world of artists I would never know. She exposes us to readings, interviews, and ideas and keeps it fresh from session to session.” The fresh approach often shows up in the work people create and share each week.

The Creative Workspace concludes with a gathering where participants present a final project. One year, Cat created paintings of bubbles representing what she was grieving. The paintings, in turn, inspired her to write a fairy tale. Everyone got a copy at the final meeting.

Another continuing participant, Ali, also acknowledges the community building. “Building community becomes part of the creative process,” she says. “It’s a weird and wonderful mix of intimacy and space ideal for art-making, whether you write, make videos, sing, paint, sew, whatever floats your boat. Everybody gets to shine.”

Even the final project gathering is a little exotic, held at the Consulate de Monte Cristo in Bellingham and the Fremont Abbey in Seattle.

The summer extension of this open invitation to let your inner creative out is Workshop Workshop, a summer camp for grown-ups held in Port Orchard at the very camp where Jenna spent her childhood summers. Here, not only are people engaged in creation in a beautiful spot, but there is a different leader for each workshop during the four days. Topics have ranged from “Get Lost to Find Something: A Guided Creative Wandering” to learning about aquatic macroinvertebrates that are water quality indicators in lakes to a PowerPoint on surrealism that Jenna says completely blew everybody’s mind! “With different leaders, everyone’s a teacher, and everyone’s a student,” she explains, “What happens depends on who shows up and what they bring.” The next one is June 26 to 30. Registration for the all-inclusive session is open now.

It All Comes Together

If it all sounds a little ephemeral and as if art in its many forms is the primary outcome, Etalia and Spencer, who met at a Not-Creepy Gathering, explain it this way, “We kind of met but didn’t meet. We were never in a group together at the Gathering.” Etalia had noticed Spencer, and Spencer had also spied her. In the end, people were invited to write a thank you note to others in the group who had caught their attention. “All of a sudden, there was this hand giving me a note,” says Etalia, “and he spelled my name right!” In the note, Spencer reflected on what he had heard her talking about earlier in the evening to Etalia.

They both emphasized that they were open to connecting in any way, not just hoping to find romantic love. Spencer, who had been visiting from Seattle, went home, and two days later, Jenna connected them by email (with permission). “The curtain parted,” he said, “following our first date, I had the very strong feeling I had found the person I wanted to be with.” The couple’s marriage and six-year-old daughter are the result of a serendipitous evening.

The common theme in everything Jenna does is connection, inclusion, and finding community through creativity. “I really work to create spaces where we get to show up as our whole selves. Worries, self-doubts and excitements, we get to bring all of that to create a safe space for vulnerability and emotional honesty.”

Check out Jenna Bean Veatch’s website here.

Elevate Your Savings Strategy

By

LocalTalk Contributor

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Submitted by First Fed

The start of a new year is the perfect opportunity to reassess your financial goals and take control of your savings. Whether you’re starting from scratch or looking to maximize your current savings strategies, there are plenty of smart practices and tools to help you build a solid financial foundation. Here are some effective ways to grow your savings in the year ahead.

1. Open a High-Yield Savings Account

High-yield savings accounts (HYSAs) offer significantly higher interest rates than traditional savings accounts, allowing your money to grow faster without any extra effort. They are also one of the most flexible ways to grow your savings, as you retain complete access to your funds.

Benefits:

Higher interest rates mean more earnings on your savings.
FDIC insurance protects your deposits up to $250,000.
Many HYSAs have no monthly fees and low minimum balance requirements.

How to Get Started: Research and compare different HYSAs to find one with a competitive rate that matches your savings goals. Be sure to check if there are any limitations on withdrawals or deposits.

2. Consider Certificates of Deposit (CDs)

Certificates of deposit are time-based savings tools that offer higher interest rates in exchange for locking your money away for a set period, ranging from a few months to several years. CDs are ideal for short- or medium-term goals where you won’t need immediate access to the funds.

Benefits:

Guaranteed returns due to fixed interest rates.
Safe and predictable, with FDIC insurance up to $250,000.

How to Get Started: Choose a CD term length that aligns with your savings goals. Consider a CD laddering strategy, where you open multiple CDs with staggered maturity dates to maintain some liquidity while earning higher interest on longer terms.

3. Automate Your Savings

Automating your savings removes the temptation to spend money meant for your future. Set up recurring transfers from your checking account to your savings account to ensure you’re consistently building your savings.

Benefits:

Creates a “set-it-and-forget-it” system for saving.
Helps you prioritize savings over discretionary spending.

How to Get Started: Most banks and financial apps allow you to set up automatic transfers. Determine a realistic amount to transfer regularly, whether weekly, bi-weekly, or monthly.

4. Reevaluate Your Budget

The start of the year is an excellent time to review your budget and identify areas where you can cut back. Small adjustments can free up money for savings without drastically altering your lifestyle.

Tips for Success:

Track your spending to see where your money goes.
Eliminate unnecessary subscriptions or reduce discretionary expenses.
Reallocate freed-up funds directly to your savings.

5. Take Advantage of Employer Matching Contributions

If your employer offers a 401(k) or similar retirement plan with matching contributions, ensure you’re contributing enough to take full advantage of the match. This is essentially free money added to your retirement savings.

Benefits:

Increases your savings without additional effort.
Contributions often have tax advantages.

How to Get Started: Review your 401(k) plan details and adjust your contributions to meet the matching threshold. If you’re unsure, consult your HR department or a financial advisor.

6. Build an Emergency Fund

An emergency fund is a financial safety net that can help you avoid debt in case of unexpected expenses like medical bills or car repairs. Aim to save three to six months’ worth of living expenses.

How to Get Started:

Use a high-yield savings account to maximize growth.
Start small by saving a portion of each paycheck.
Treat your emergency fund as untouchable except for true emergencies.

Set Yourself Up for Success

Taking control of your savings requires a combination of smart financial tools and disciplined habits. By incorporating high-yield savings accounts, CDs, automated transfers, and thoughtful budgeting into your financial plan, you can set yourself up for a successful year and a brighter financial future.

Need help getting started? Set up a savings consultation with a banker at First Fed! Drop by one of the local branches or call ahead to schedule an appointment.

First Fed is a member FDIC and equal housing lender.

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Where To Go for Care During Busy Respiratory Virus Season

By

LocalTalk Contributor

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Submitted by PeaceHealth

PeaceHealth St. Joseph Medical Center is experiencing unprecedented patient volumes in its emergency department due to rising cases of RSV, flu and many other emergent health needs.

The hospital is asking those with non-emergency health issues to consider other options for care. Primary care providers can take care of most health needs through regular check-ups or same-day visits.

“Please know that we treat everyone who visits our Emergency Department, but those with non-emergency needs will most likely have a longer wait time before we are able to care for them,” said James Scribner, MD, medical director at PeaceHealth St. Joseph’s Emergency Department. “We are asking the community to consider other care options for non-emergency healthcare needs so our team can care for the most ill and vulnerable.”

Dr. Scribner encouraged anyone with difficulty breathing or challenges getting enough oxygen to come to the ER for an evaluation. He added that for other flu or respiratory virus symptoms, like body aches and coughing, self-care or a visit to your primary care physician or same-day clinic may be a more suitable option.

For individuals who do not have a primary care provider and have a health need that is not life-threatening, three PeaceHealth Priority Care clinics in Whatcom County offer same-day, drop-in care with extended hours. The locations are:

Priority Care at PeaceHealth Cordata Main Clinic
- 4545 Cordata Pkwy, Suite 1A, Bellingham
360-788-8180
Mon – Fri: 8 a.m. – 8 p.m.; Sat – Sun: 8 a.m. – 6 p.m.

PeaceHealth Priority Care at Medical Office Plaza
- 3015 Squalicum Pkwy, Suite 140, Bellingham,
- 360-788-8420
- Mon – Fri: 8 a.m. – 6 p.m.

Priority Care at PeaceHealth Lynden Clinic
- 8840 Benson Road, Suite 3, Lynden
- 360-288-4741
- Mon – Fri: 8 a.m. – 5 p.m.

View this detailed guide on where to go for care.

Pronounced “Peet-za:” Pizza Comes to Bellingham

By

Jennifer Crooks

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Bellingham Pizza — Shakey’s Pizza served pizza for a gathering of about 200 Bellingham Girl Scouts and Vancouver B.C. Girl Guides at Bloedel-Donovan Park on April 23, 1966. Photo Bellingham Herald, April 24, 1966. Photo courtesy: Washington State Library

Brought to America by Italian immigrants, pizza exploded in popularity after World War II, quickly gaining a hold on Bellingham’s hearts and stomachs.

Pizza: From Page to Plate

Even before local restaurants started serving pizza, the Bellingham Herald began publishing recipes. “It’s called pizza,” the first recipe, published November 18, 1948, explained to readers. This recipe called for topping an English muffin with canned tomato sauce, shredded cheese, and a rolled anchovy before grilling or baking.

Future pizza recipes called for roll/biscuit dough or mix. But many readers struggled to even say its name. It is “pronounced peet-za,” the Bellingham Herald had to remind readers in an April 30, 1953 article.

Pizza became even more popular when pizza mix, sometimes sold as a complete kit with crust mix, pizza sauce and cheese, hit the market in the 1950s. Convenient and quick, “anyone,” the Bellingham Herald assured readers on January 12, 1956, “can turn out an authentic pizza these days with such good mixes on the markets.”

Besides national brands, there was Bellingham-made Tony Sapolino (sometimes spelled Sap-O-lino) pizza mix. Some stores, like Albers Bakery at the Bellingham Public Market (1400 Cornwall Avenue), also sold pre-baked crusts, allowing cooks to add their favorite toppings at home.

Frozen pizza hit the freezer aisle in the late 1950s. In the 1960s, supermarkets also began offering their own fresh-baked pizza.

Pizza Party Time in Bellingham

Easily able to feed a crowd, pizza is perfect for gatherings and parties. While adults enjoyed pizzas at club meetings, it became known as a teenage favorite. Pizza parlors became popular places for teenagers to hang out, celebrate sports victories and hold club meetings.

Betting on the popularity of pizza in 1968, the Bellingham High School PTA held a pre-game feed” in the BHS cafeteria before a home football game. The Raiders Club and faculty served over 600 pizzas to raise money for the PTA’s “Rooter Bus” bus fund, which took fans to away games. And to celebrate the school’s graduation, the Jaycees (Junior Chamber of Commerce) sponsored annual all-night “graduation frolics,” including a 3:30 a.m. “pizza breakfast.”

With such a youthful love for pizza, it was no surprise that the 1960s saw it earn a regular spot on Bellingham school lunch menus. Pizza was often served with vegetables and fruit to the side. For example, on January 14, 1960, a slice of pizza was accompanied by vegetable sticks, a fruit cup, and a half pint of milk.

Pizza on the Menu in Bellingham

While homemade pizza (even on an English muffin) or frozen pizza is good, for many, the only pizza is one fresh out of a wood-burning oven. Bellingham restaurants began adding pizza to their menus in the mid-1950s.

The Magnolia Grille (103 West Magnolia Street) was among the first. It began serving pizzas from 2 p.m. to 10 p.m. daily in 1956. Tony’s Cafe (211 East Holly Street) added pizza to the menu the following year. The Leader Sandwich Shop (1227 Cornwall Avenue) followed in 1958, with three varieties to choose from. All these restaurants offered dine-in and take-out options.

Bars, taverns and cafeterias also added pizza to their menus. As the decade changed, independent pizza parlors began opening their doors. Bellingham’s first was the Flame Tavern and Pizza Oven (201 East Holly Street). Opening in 1959, it welcomed families to the pizza section of the restaurant. Ads proclaimed their pizza as “out of this world.”

More local pizza parlors tested the market, like Lil’ Johns Pizza (627 High Street), which opened its doors in 1964. All these independent pizza parlors rounded out their menus by serving other entrees like spaghetti, sandwiches, seafood, and steaks.

Enter the National Pizza Chains

The 1960s also saw the arrival of national pizza chain restaurants in Bellingham. First on the scene was Shakey’s Pizza Parlor and Ye Olde Public House (1234 State Street). Better known simply as Shakey’s, it offered 21 varieties of pizza and live music in a nostalgic 1890s atmosphere, complete with two roaring fireplaces and picnic tables. Company founder Sherwood “Shakey” Johnson was there for the opening. The first managers were childhood friends from Laurel, Fred Muenscher and Ed Chasteen. Chasteen was a Meridian High School teacher, while Muenscher worked as an advertising salesman and dairy farmer.

Seattle-based Pizza Haven (411 Magnolia Street) arrived in 1968, its eighth location in the Northwest. Besides pizza, they sold spaghetti, fried chicken, sandwiches and salads alongside specialties like sloppy pizza burgers. They served an estimated 3,500 people a night during their two-day opening. The Mediterranean-style store was initially managed by Jerry Clark, former manager of the Northgate Seattle location. And the store offered home delivery.

Home delivery would become critical in the 1970s and 1980s as familiar national chains gained a foothold in Bellingham. Domino’s Pizza arrived in 1981, Pizza Hut in 1971, and Godfather’s Pizza in 1981, to name but a few.

Pizza Forever in Whatcom County

But local pizza parlors were not going anywhere. For example, Bellingham Pizza House (111 East Magnolia Street) opened in 1969, serving “old world style” pizza alongside grinder sandwichesand spaghetti. Venus Pizza (1304 12^th Street, Fairhaven) opened in 1974, serving 25 varieties of pizza. It changed its name to Stanello’s in 1988.

Pizza has come a long way in Bellingham, from topping English muffins to a wide choice of local and national restaurants. Any way you slice it, from fresh to frozen, pizza remains a Bellingham favorite.

Keenan’s at the Pier in Bellingham Curates a Menu as Delicious as It Is Beautiful

By

Kelley White

-

Keenan’s at the Pier in Bellingham — Chef Ashley Kovacevich takes the valuable lessons she learned in school and applies them with her team at Keenan's. Photo courtesy: Keenan’s at the Pier

Creativity is king at Keenan’s at the Pier, and Executive Chef Ashley Kovacevich is no stranger to using inspiration and teamwork to whip up a consistently delectable menu for guests.

“I got into the culinary profession because I was always a very creative/artistic child,” says Kovacevich. “I loved creating things that brought joy to people and put a smile on their faces because of something I created. I never really knew how to express my creativity in my adult life and career until a friend pointed out how much I loved to cook and how much joy I got from people enjoying my meals.” Kovacevich uses that artistic touch when collaborating on menus with her team, taking the valuable information she learned from her time at Bellingham Technical College and giving that knowledge to the kitchen staff at Keenan’s.

Menus and More at Keenan’s

“When creating our menus at Keenan’s at the Pier, we always look at what is locally seasonal. We change our standard menus two times a year, spring/summer, fall/winter,” says Kovacevich. “But we also have our specials menu that changes nightly with crafted cocktails and seasonal wine pairing specials.” The chef draws from everyone’s input, incorporating the team’s visions as well as her own. “It causes my staff to buzz with excitement and have the creative freedom to test out new dishes as specials to see if they work,” she says.

The bar staff also gets the chance to test their cocktail creations in real time with the freedom to try out the flavors they want. “Our food and beverage manager makes sure everyone gets to try our rotating wines and educates our staff on what wines pair with what dishes we have on the menu,” says Kovacevich. “So the whole experience, from start to finish, is put together with passion from everyone on our staff.”

Writing new menus typically coincides with the seasons as the chef makes a point to source ingredients locally. “For our fall/winter menu, we made it with what’s available and what’s desired for the cold season,” Kovacevich says. “Everyone expects squashes, soups, kale, etc., but we like to make those ingredients fun. We strive to add flavors and color to dishes when it’s dark and cold outside. Our current menu focuses on more land animals but still offers plenty of seafood. It highlights the bounty available in our region during the season, like squashes, root vegetables, apples, kale and such.” The menu will change yet again to reflect spring and summer in mid-April.

Keenan’s Uses Fresh Ingredients and Flexibility

“We manipulate our menu to abide by the seasons and allow flexibility with every dish to ensure freshness, quality and flavor,” says Kovacevich. “We support all local seafood and shellfish with specific seasons.” For example, in summer, Keenan’s will switch to using frozen wild clam meat instead of their usual local Manila clams to ensure the highest safety practices and quality, as Manila clams are not as good in the hotter seasons.

“In the summertime, we will get fresh Alaskan fish overnight shipped to us that we will use for specials. We will also have the opportunity to boast about our local fisherfolks and how hard they work,” says Kovacevich. “We also work closely with local farmers and what they offer seasonally. The fresh heirloom tomatoes, peach, strawberry, and sweet pea season are my crew’s favorite time to get creative with specials and utilize local bounty.”

Creative Cuisine in Bellingham

When given the autonomy to explore nearly infinite combinations of flavors and ingredients, Kovacevich’s crew can really tap into their talent and excellence.

“Creativity is the greatest factor that goes into all of our menus ranging from meal times, cocktails, wine, happy hour, desserts and specials,” says Kovacevich. “Our restaurant thrives with creative freedom and being able to work with and highlight food regions, manipulating spices and flavors, and truly creating our very own unique dishes that cannot be duplicated.”

The chef strives to keep every menu at Keenan’s relevant and engaging, allowing guests to try something unique and exclusive. “We get the freedom to run any and all types of flavors, ranging from conventional and comfortable, to adventurous and cultural, to upscale and fancy with our own spin on everything,” Kovacevich says.

This artistic encouragement comes directly from the top, as the owner of the Chrysalis Inn and Spa is dedicated to uplifting local businesses. “Mike Keenan believes strongly in supporting local fisherfolk, farmers and artisans,” says Kovacevich. “With that, we have such a special and unique responsibility to highlight our talented crew and boast about the local bounty at the same time. Personally, as the chef, I am honored to have my crew exercise their creative freedom and curate their own dishes that appear on our seasonal menus and our specials.”

Keenan’s Scratch Made Desserts

Desserts may be some of the best additions to Keenan’s menu despite being somewhat of a bane for the chef’s patience. “Desserts are my kryptonite,” Kovacevich says. “Though I have the knowledge and skill for desserts, I do not have the patience for them. So my desserts are always easy, quickly executed and comfortable for our guests. Thankfully, several folks on my crew love and thrive off making desserts. They are responsible for all of our fantastic dessert specials ranging from classic scratch-made cream puffs, the best tiramisu you’ve ever had, incredible cakes and Swiss rolls and all kinds of desserts that could bring a tear to your eye.”

The dessert menu at Keenan’s also features options for everyone, including vegan, gluten-free and dietary/allergy restriction-friendly items. For Valentine’s Day, they featured a gorgeous white chocolate bread pudding.

“I’d like to emphasize the creative freedom this restaurant is allowed and how the crew is encouraged, so we run dishes that are curated from our crew and not only the chef,” says Kovacevich. “The chef attempts to get everyone’s ideas and involve everyone in menu ideas and curations. It keeps our menus fun, exciting, cultured, and different for everyone.”

Celebrate special occasions with Keenan’s at the Pier for a delicious and unforgettable experience. They are open daily from 7 a.m. to 9 p.m., with happy hour from 3 until 6 p.m. and Sunday brunch served from 7 a.m. to 3:30 p.m.

Keenan’s at the Pier
Inside The Chrysalis Inn & Spa
804 10th Street, Bellingham
360.392.5510

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Set Yourself Up for Success

Pizza: From Page to Plate

Pizza Party Time in Bellingham

Pizza on the Menu in Bellingham

Enter the National Pizza Chains

Pizza Forever in Whatcom County

Menus and More at Keenan’s

Keenan’s Uses Fresh Ingredients and Flexibility

Creative Cuisine in Bellingham

Keenan’s Scratch Made Desserts

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