jan 2014 bellingham alive digital edition

JANUARY 2014

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In the Spotlight: Cheryl Strayed

Health & Medical Profiles

Defend or Debunk? 6 Health Myths

GREEN IS GOODN e w Ye a r – N e w Yo u

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FEATURES

61 To Defend or Debunk?Turning conventional wisdom on its head, we explore some common health myths and find out what is, and is not, healthy for you when you’re feeling that dreaded tickle in the back of your throat.

61

51

51 Green is GoodWe have a full serving of information about vegetables. Find out why particular veggies are good for you, and how veggies protect your health. We also include delicious smoothie recipes for you to try at home.

Check out our special web page for Couture Weddings at coutureweddingsmag.com to find inspiration for your wedding. We have four real weddings, a styled shoot, a suggested budget page, a monthly to-do list and much more. Cheers!

Four couples tell their stories

RealW E D D I N G S

Inspiring Style for Puget Sound Brides

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69 Health & Medical

Whatcom, Skagit and San Juan counties are home to excellent medical professionals. In our pages, you’ll find experts in everything from holistic medicine to eye surgery. These hardworking professionals are dedicated to your health and wellbeing.

69

Profiles

6 NorthSoundLife.com

CONTENTS Overview

LIFESTYLE

19 Getting in Shape and Staying that Way

20 By the Numbers

21 Lasting Image

23 Calendar January & February

25 In the Know Book Reviews

25 In the Know Who Knew

26 In the Know Animal as Natural Therapy

27 In the Know Anish Found: Heather Anderson

29 In the Know Sassy and Brassy: Tine Thing Helseth

29 In the Know Apps We Love

30 5 Faves Delicious Donuts

32 Quick Trip Bainbridge Island

34 In the Spotlight Cheryl Strayed

SHOP

37 Apple Yarns

40 Necessities Red-Hot Winter Wardrobe

41 Around the Sound HouseWares

42 Savvy Shopper 4 Starrs Boutique

WELL BEING

44 Health Women: Love Your Body

48 Calendar Races & Runs

50 Beauty Face It Skin Care

HABITAT

76 Make-Over Small Spaces in Petite Places

DINE

79 Lighthouse Bar & Grill

80 Meet the Chef David Climer

83 Dining Guide

86 Drink of the Month Wasp Nest

87 Good Things Come in Small Packages

88 Dragon River

89 Seven Good Things

ON THE TOWN

92 Events Around Town

94 Indigo Girls Concert

96 Events Out of Town

96 Royal Wood Concert

97 The Scene Grape & Gourmet

NOTES

10 Editor’s Letter

12 Contributors

15 Letters to the Editor

16 Meet a Staffer Rachel Grogan

98 Final Word

January 2014 7

Sign up for our free e-newsletter to get the latest on upcoming events and more!northsoundlife.com

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Get yourself a head start by interning with K & L Media. If you are a writer, photographer, designer or interested in marketing and PR, an internship provides valuable experience and adds creditability to your CV and portfolio.Get more information online at northsoundlife.com/jobs-and-internships or email [email protected]

weekendVIBRATIONS

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Restaurant reviews, searchable by city

Printable recipes from our event “Meet the Chef”

Our top picks and event listings

Quick Trip to Whistler Winter Wonderland

ONLINE EXCLUSIVE

Real WeddingJoin us as we celebrate the wedding of Margaret and Nick. Nicole Medcalf was the photographer for this lovely Bellingham wedding at Lairmont Manor.

Join us onWell said

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CONTENTS On the Web

TheDifference

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O V E R 2 5 B R A N D S AVA I L A B L E – P L U S L I V E K I T C H E N D I S P L AY S

I have not hiked the PCT or the AT or any seemingly endless Ts all the way through. The first time I went camping, I was wracked with hypo-thermia in the mountains of West Virginia in the winter. My boyfriend

at the time had us rent a bunch of equipment so I could experience the magic of waking in a snowy landscape, emerging from a nice warm sleeping bag into the crisp mountain air. Instead, I shivered and shook and lost my hearing in one ear for two days. But there was, indeed, something magical about that day, and we ended up camping a lot. And despite the hypothermia and temporary deafness, I did not admonish my boyfriend. Dear Reader, I married him.

On a subsequent summer, we hiked the Snake Den Trail in the Smoky Mountains. My inability to read a topo map became clear at the twenty-second switchback (I counted), at which point I nearly collapsed. With 20 more switchbacks to go, straight up the side of a mountain, I wanted very much to stop and unpack and have a good cry. But we pushed each other, as we do in hard times, and reached the apex of the trail, which also happened to be a section of the Appalachian Trail. Every sign and guidebook had said to camp down a quarter mile or so, in the backcoun-try sites. The trail is a wildlife highway at night. In the Smoky Mountains that means bears, wolves, coyotes and other critters one does not want to meet nose-to-nose. But being exhausted, we pitched right there along the trail. That night, all of that hiking and kvetching paid off, and all the warnings held true: we heard padding, snuffling and then a sustained, deafening, high-pitched howl. The next morning at the interpretive cen-ter, I listened to their recordings of howls: dogs, coyotes and wolves. And yes, indeed, the recordings confirmed what we had thought the previous night, huddling in our tent — we had been visited by Canus Rufus, the endangered Red Wolf. There is nothing like being in the beautiful blast of a howl from a wild animal, and there is something particularly mythical about being that close to a wild, endangered wolf.

This issue is about health and balance, about adventures and chal-lenges. We invite you to spend some time with Heather “Anish” Anderson, the record-breaking Pacific Coast Trail through-hiker. Dan Hilden offers sage advice on getting and saying in shape through the winter. We chat with Cheryl Strayed, whose adventures on the PCT are being played back at her in movie theaters soon. Our editorial assistant Dakota will keep you fueled with her veggie smoothie cocktails, and Whatcom Reads! board member Lisa Gresham has picked out some excellent books to take along with you on your adventures. Happy trails and listen out for wolves!

Frances Badgett

Lost and Found in the Outdoors


NOTES Editor 's Let ter

Dawn Hunter

Former chiropractor Dawn Hunter, DC LME, is currently a beauty expert with a master esthe-tician license. She is the Director of Esthetics at

Radiant Medspa in Lynwood, WA. She approaches advanced cosmetic treatments from the perspective

of organic health. Read her heart health information on page 44.

Sarah Brand

The founder of Bellingham-based SKB Events, Sarah has been designing and producing client

events professionally since 2006. Her background includes planning events both domestically and

internationally for a wide array of companies and nonprofits. skbevents.com

Read her article on the small cocktail trend on page 87.

Tanna Barnecut

As the owner of TANNA BY DESIGN, Tanna specializes in residential and commercial remodels and new construction design. She has always had an affinity for elements of structural design and aesthetics. Tanna’s work was recently awarded the Interior Design Society Award in the kitchens cat-egory. tannabydesign.com Read her tips on making the most of small spaces on page 76.

Dakota Mackey

Western Washington University and Fairhaven College journalism senior, Dakota Mackey has been with K&L Media for almost a year. With a love for cooking, writing and eating, her passion is writing about food. She hosts a food blog called “Butter and Bunny.” Read her profile of The Lighthouse Bar & Grill at the Bellwether Hotel on page 79.


NOTES Contr ibutors

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Whatcom County Association of Realtors

2014 Vice President

Cerise NoahRealtor | Windermere-Whatcom

[email protected]

Cover Photography © fotolia.com/Hyrma

PUBLICATIONSBellingham Alive North Sound Life

Snohomish County

PRESIDENT/PUBLISHER Lisa KarlbergEDITOR Frances Badgett

ASSOCIATE EDITOR Megan MunroeART DIRECTOR Jana Junge

ACCOUNT EXECUTIVESGail Beatty | Christine Clauson Rachel Grogan | Kaelen Morris

Debbie Robinson | Danielle Titland

GRAPHIC DESIGNERKelly Slater

EDITORIAL ASSISTANTDakota Mackey

WRITERSDan Hilden | Joanna Roddy

Kyla Rohde

PHOTOGRAPHYLaura Going | Dan Hilden

CONTRIBUTORSTanna Barnecut | Sarah Brand Dawn Hunter | Ken Karlberg

CIRCULATION & ACCOUNTINGKelli Reynolds

CORPORATE OFFICEK & L Media, Inc.

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INQUIRIES & [email protected]

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DECEMBER 2013

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Special Holiday Meals

Feel Good Giving

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Thankful for those in my life

Hi Ken. I read your piece yester-day. It brought deep down emotions to the surface and brought tears to my eyes. I have been thinking upon your message ever since. I connected to your story in so many ways. I was not meant to be; I was rejected by a mother whose career meant more and a father who didn’t want me. But I was saved by my mother’s family whose values and principles caused them to reach out and catch me in the catch-er’s mitt. Three other women sent me around the field to home base where the home base catcher (Paul) caught me and opened my mind and heart. Your article brought all this to light as I went back over my life & career. I never put it all together until now. I’m thankful to you for it. Although most of my friends have left the station, I will reach out to the ones who remain & tell them how thankful I am to have them in my life. I promise, Ken. I promise.

Patti J., Blaine, WA

Local chefs make a splash

Loved your article on local chefs! What a fantastic idea, showcasing local chefs. It was so much fun to learn about each chef, their background and favorite rec-ipe; another job well done.

Trish via Northsoundlife.com

January 2014 15

NOTES Letters to the Editor

Jan Hayes, CMKBD • Thea Stephens, CAPS, CGP

Award-winning Residential Design

Kitchen & Bath Design•Furniture & Interior Design•Home Design | New & Remodel

•

BESTNORTHWESTWINNER

Get Lean in 2014!6 Week Challenge Starts January 20th

Win an iPad Mini!

Fairhaven Fitness at Bellingham Tennis Club | 800 McKenzie Avenue Bellingham WA 98225

Sign up online! www.bellinghamtennis.comFor more info, call: 360.733.5050

How long have you been with K & L Media?Since the start of October 2013.

What is your background?I grew up in the suburbs of Chicago and graduated from Arizona State University (Go Sun Devils!) in 2011 with a B.A. in Human Communications and minor in Tourism Development and Management. I worked with Starwood Vacation Ownership before moving to Cusco, Peru to become a Travel Advisor for a small tour com-pany. After moving back to Scottsdale, AZ and traveling around the U.S. for the summer, my boyfriend and I decided it was time for a change. We packed up and moved to Seattle.

What is your favorite part of working for a regional lifestyle magazine?I love that every time I go to work, it’s a different day than the last. I get to meet new and interesting people and work with inspiring women who help me to motivate myself and become bet-ter at my job.

What is your favorite thing about being in the Pacific Northwest?I love the scenery, the nature, the sea-sons, and the fact I’ll always have something to do; whether it be wine tasting in Woodinville, snowboarding at Steven’s Pass or going to the Fremont flea market to find new treasures.

Rachel Grogan

Every issue we highlight an employee of K & L Media. This issue we introduce you to Rachel Grogan, account executive.

Sales extraordinaire, snowboarder, and a stick-shift success story!

What are some of your hobbies and interests?I love traveling, hiking, snowboarding, playing tennis and sand volleyball, wine tasting and antiquing, to name a few. I also love to experience and learn new activities; this year I learned how to play golf and drive a stick shift (thanks to my patient boyfriend!), dirt bike, kayak, and experienced the joys of indoor skydiving and white water raft-ing in both Peru and North Carolina.

NOTES Meet a S taf fer

Shop.Savvy ShopperNeccesitiesBeauty Essentials

Dine.Restaurant ReviewsRecipesEntertaining

Live.In The Know5 FavoritesHome & RemodelHome SearchOn The TownWellbeingTravel & Outdoors

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JUNE | JULY 2013

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Historical Homes of Whatcom County

Washington State Parks Turn 100!

Pampered Pooches:They’re just like us!


Couture Weddings

Special Edition

Garden Guide: Growing Berries

Senior Living: Six Tough Topics

Fresh Cuts: SpringFloral Arrangements

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“Whatcom County...Even when it rains, I shine!”

Kathy StaufferManaging [email protected]

W hen I was young, I couldn’t catch a football. The idea of running for fun never crossed my mind. My youth soccer team was undefeated for three sea-

sons, but I can’t take much credit — I scored only one goal in six years. Not everyone was meant to be an athlete. My knees creak, my ankles click, and now a tinge of pain in my back adds to my list of excuses to stay inside. We all have them. Still, as I look out over the room where I sit writing these words, I see a jumble of climbing ropes, a pile of backpacks and boots, a pyramid of sleeping bags for all different occa-sions, two sets of skis and a clothesline cluttered with drying jackets.

Somewhere along the line, I discovered that for me the trick to staying healthy and fit came down to passion. It’s what keeps me going, and it’s what the majority of exercise programs lack. Watching the northern lights dance to some unheard cosmic beat from the summit of Black Peak; laugh-ing uncontrollably with my friends as the full moon broke through a clearing summer storm on Mount Shuksan; my first time skiing deep powder on a bluebird day at Stevens Pass — these are the memories that continued on page 24 …

Getting In Shape and Staying That WayBY DAN HILDEN

© D

an Hilden

In The Know • Travel • 5 Faves

LIFESTYLE

Heather Anderson broke the speed record for the

2560MILE.

Dan Hilden recommends finding a gym within

5MILES.

see p. 24

According to Harper’s Magazine,

the U.S. ranks 97 THin the world for number of women in national government. see p. 45

Chef Lawson of The Lighthouse Grill began cooking at the Northwest Washington Fair at

15 YEARS OLDsee p. 79

Apple Yarns has been in Bellingham6 YEARS

The Indigo Girls have put out

14 STUDIOALBUMS

p. 94

Watercress scores a

1000

Winners AnnouncedOn December 4, 2013 the Bellingham Whatcom Chamber of Commerce & Industry held their 9th annual awards dinner at the Lakeway Inn & Conference Center. Recipients ranged from personal acheivments to busi-ness. Over 365 guests were in atten-dance. Below are the winners of this year’s awards.

GREEN BUSINESSBarron Heating Air Conditioning

NON-PROFITInterfaith Community Health Center

SMALL BUSINESSBellingham Wedding And Event Rentals

LARGE BUSINESSHaggen, Inc.

WOMAN OF THE YEAROrphalee Smith

MAN OF THE YEARJim Talbot

YOUNG PROFESSIONAL Servpro Of Bellingham

TOURISM PARTNER Silver Reef Hotel Casino Spa

of your home to ensure you’ll make it there regularly.

on Dr. Joel Fuhrman’s ANDI scale of nutritional density. see p. 57

see p. 37

Pacific Coast Trail. see p.27

With smaller cocktails back in the ‘30s and ‘40s, the3 -MARTINI

lunch was a different affair. see p. 87


LIFESTYLE By the Numbers

“Always try to keep a patch of sky above your life.”

MARCEL PROUST

© iS

tock

phot

o.co

m/y

anik

ap

January 2014 21

LIFESTYLE Last ing Image

© 2013 CBS Studios, Inc. © 2013 20th Century Fox Television. Dick Van Dyke © Courtesy Calvada Productions. All rights reserved.

Bellingham, Ferndale, Lynden, Mt Vernon360.671.1710 | Naturalwaychiro.org

We all know that health is so much more than just not feeling pain. We work side by side with our patients to help

them reach their fullest health potential.

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J A N U A R Y & F E B R U A R Y

Alice in WonderlandSan Juan Community Theatre, San Juan IslandJan. 16–19, Various timessjctheatre.org

J A N U A R Y

16

Petunia and the VipersGreen Frog Cafe Acoustic Tavern,

BellinghamJan. 25, 9:30 p.m.acoustictavern.com

J A N U A R Y

25Polar Bear PlungeBirch BayJan. 1, 9:30 a.m.–1 p.m.birchbaychamber.com

J A N U A R Y

1

J A N U A R YMartin Luther King Jr. Human Rights ConferenceWhatcom Community CollegeJan. 18, 10 a.m.whatcompjc.org

18

Whatcom Museum Speakers on IceOld City Hall, BellinghamJan. 11, 2–4 p.m.expeditionaryart.com

J A N U A R Y

11

39 StepsMount Baker Theatre, Bellingham

Feb. 14, 7:30–10 p.m.mountbakertheatre.com

F E B R U A R Y

14

Alien Boy: The Life and Death of James Chasse

Pickford Film Center, BellinghamFeb. 25, 6–8 p.m.

pickfordcinema.org

F E B R U A R Y

25

Bridal Inspirations Wedding ExpoAlicia’s Bridal, BellinghamJan. 5, Fashion show: 4 p.m.aliciasbridal.com

J A N U A R Y

5

January 2014 23

LIFESTYLE Calendar

have come to define my life. Don’t get me wrong — I am also passionate about ice cream, beer and pizza. Life is about balance, but after coming to terms with my need to spend more time outside, living a balanced, healthy life came naturally. Here, I’ll share some suggestions on how to get in shape during our notoriously grey winters.

The path to fitness begins in a daydream. Have a goal, and I’m not talking about how many pounds you want to lose or how many inches you want your waistline to shrink. We live amongst some of the most beautiful and wild mountains in North America. Seek out a long trail that you want to hike, a remote lake that you want to swim or fish in, or a mountain that you want to stand on top of. Every year I go through a period of being unmotivated to keep active, but once I find myself inspired by a goal, the job of getting in shape for it is easy. Seek inspira-tion in outdoor blogs, guidebooks and magazines.

Because the big, white mountain that is visible to the east on a clear day holds the world record for the most snowfall in a season, my first suggestion should be obvious: get out ski-ing or snowboarding. There is no denying the burn you feel after a day of skiing, and it is a great excuse to spend some quality time with friends or family. If speed is not your thing, try skate skiing or cross-country skiing on the next sunny weekend. An unbeatable workout for your heart, lungs, and legs, cross-country skiing also offers chirping birds to calm the mind and some much-needed vitamin D. Technology has improved greatly over the last decade, shortening the learning curve and making everything safer and more enjoyable. In a region known for seasonal depression, snow sports will for-ever change the way you think about bad weather.

Think of a workout routine that you can do at home, and try to set a time when you can do it almost daily. Some work-outs you might include are pushups, sit-ups, pull-ups, jumping jacks, jump rope and squats. Do a few sets of a few different workouts with short rests in between to build core strength and upper body strength. It might be hard to motivate yourself to do this before breakfast, but studies suggest that doing so will cause your body to use food energy that you take in through-out the day more efficiently, which can help you lose weight.

Join a gym, and not just the first one you see. Look into what kind of classes they offer and what they have available

to use. Indoor rock climbing is a unique way to get stronger. The mind puzzle of how to get up a route combined with a full body workout might keep you coming back for more. Yoga is a great blend of cardio, strength and flexibility training that also relaxes the mind like nothing else. Some instructors lean more toward an intense workout, while others are more about making the body feel loose and relaxed. Go swimming, or use a Stairmaster, elliptical or row machine; better yet, switch off among all of them on different days. You will work different muscle groups, and might be less likely to lose interest. When the sun peeks out, hop on your bike or go running outside. If the very idea of running is enough to keep you from doing it, start out going for long walks. Whatever you do, pace your-self and try for a lower intensity, longer duration workout. Try to do something to get your heart rate up three to five days per week. Personally I would only buy a membership to a gym within 5 miles of my home to avoid having just another excuse not to go.

Planning on some hiking or climbing this summer? Put a few gallons of water in your pack as dead weight, hike up your nearest large hill (Mount Erie near Anacortes or Blanchard Mountain on Chuckanut Drive are ideal candi-dates) and dump the water before walking down to reduce impact on your knees. No, it won’t be easy, but several pro-fessional climbing guides have told me that their clients who hike with heavy packs regularly do better than those who are serious runners when it comes to getting up mountains.

As I mentioned earlier, the biggest factors when it comes to getting in shape are in your head. Seek out a couple of like-minded friends to exercise with and to hike with. They can help you stay motivated when you’re down, and you can help them in the same way. Perhaps most importantly, know that until working out becomes part of your normal routine, it will be hard to get going. We know that an object at rest tends to stay at rest, and an object in motion tends to stay in motion. It’s easy to give in to the temptation of sitting around the house relaxing in your precious moments of spare time, but once you push through the hard period of getting started in a training routine you will find yourself sleeping better at night and feeling better all day, and it will be easy to keep going.

… continued from page 19

© D

an Hilden


LIFESTYLE In the Know

Home is a Roof Over a Pigby Aminta Arrington 320 pages Overlook Hardcover, 2012

Wildernessby Lance Weller 304 pages Bloomsbury USA, 2013

The title Home is a Roof Over a Pig is actually a literal description of the Chinese pictograph for “home,” the first of many gentle language lessons this book offers. Aminta hails from Lynden, although the book is about her family’s journey to and social and cultural integra-tion into a rural Chinese town, a move inspired by their adoption of a Chinese baby and the realization that their new daughter Grace’s life as an American immediately began stripping her of parts of her identity. Fascinating observations about what it is to be Chinese in today’s China, and of our own culture, as Aminta looks back at America and her upbringing in Whatcom County. Aminta and her hus-band lined up teaching jobs prior to their relocation, but it was quite a bold journey to make with no real knowledge of the language and three small children in tow!

Abel Truman, protagonist of Lance Weller’s Wilderness, is a lonely and damaged soul whose Civil War wounds — both physical and spiri-tual — lead him on a pilgrimage to Washington State where he lives with his dog for companionship in a drift-wood shack. But the war is not yet done with him, and he must make one more journey to hold onto his human-ity. Weller’s descriptions of Civil War frontlines are unnervingly real and his portrayal of what human beings are capable of alternates between horror and splendor, giving readers plenty of food for thought.

The Great Northern Express by Howard Frank Mosher 256 pages Broadway Books, 2013

Howard Frank Mosher’s story of a solo book tour road trip taken at age sixty-five, having recently undergone radia-tion treatments for prostate cancer, was laugh-out-loud, anarchic fun. The tour, gallantly undertaken in a twenty-year-old Chevy Celebrity he calls “the Loser Cruiser,” took him to 190 inde-pendent bookstores around the coun-try, including Village Books! Hailing from a small town in Vermont, Mosher is reminiscent of a John Irving charac-ter come to life. His humility as a rela-tively unknown writer is endearing (he begins referring to himself as “Howard Who?”) and his recent brush with mor-tality emboldens him to live the experi-ence to the fullest.

Book ReviewsWith a nod of respect to classic road trip fiction like Zen and the Art of Motorcycle Maintenance and Kerouac’s On the Road, three contemporary novels by Northwest authors featuring rough-around-the-edges characters on heroic adventures bear mention.

Lisa Gresham is a librarian and adult services coordinator with the Whatcom County Library System.

BY LISA GRESHAM

Be ActiveAn important aspect of having a healthy heart is regular exercise. Physical in-activity doubles the risk of heart disease. Three hours a week of brisk walking can cut heart disease risk by 40 percent.

Who Knew? Heart HealthEat WellReplace high-fat dairy products, red meats and eggs with fish and plant-based foods to significantly lower your dietary cholesterol. This rule includes baked goods made with high-fat dairy products.

Fast FactAbout 17 percent of U.S. doctors prescribe fish oil as a preventative heart-health measure.

Trans FatsBe careful of trans fats when it comes to living a heart-healthy life. Most Americans consume four to five times the number of trans fat calo-

ries than recommended by the American Heart Association. However, don’t be fooled by labels. “Trans fat free” doesn’t automatically mean a food is good for the heart. These foods can still contain saturated fat, another fat to be careful of.

Sources: Harvard University, American Heart Association

January 2014 25

A boy, 15, is having a hard day: He fights with a teacher, has a panic attack and runs away from

school. His life has been marked by suf-fering and pain, abuse and drugs. But at the end of that long day, he comes to a 100-acre farm called Windy Acres and finds himself again by working with a horse. By working with horses, troubled teens learn mutual respect and gain con-fidence. For 15 years, ANT founder and director Sonja Wingard has witnessed the transformation every day of troubled kids into successful adults and animals as service-oriented creatures into thera-pists. “I just thought horses were nice to be around and smelled good. I didn’t know they could be therapists. Horses will act in different ways toward differ-ent people. A horse will be gentle with a 5-year-old who needs to build self-confidence, and later that day, that same horse will be a challenge to a teenager with a drug addiction.”

ANT doesn’t just use horses, though. They also have several cats, dogs and rabbits who visit nursing homes and come out for community days. “We have a barn cat that was hang-ing around. We got her spade, but she keeps to herself unless someone needs her. She knows when she’s needed. She’ll come out and help if a kid is hav-ing a hard time. Animals know where they’re needed.”

Though the work is difficult at times, Wingard feels the deep reward of helping kids. “It is an honor to be in the trenches with these kids and help them figure out their lives.”

On March 8th, ANT will celebrate their 15th Anniversary at a gala at the Hotel Bellwether. The evening includes dinner, dancing, a silent auction and a live auction. They are also raffling off two round-trip tickets on Alaska Air. Tickets to the event are available through ANT’s office at 671.3509.

Animals as Natural Therapy Celebrates 15 YearsBY FRANCES BADGETT

It all began with 12 kids from the Martin Center, which is a residential mental health center run by Catholic Community Services. Wingard, a nurse, had been considering animal therapy. “My friend Larry Farr really encour-aged me to start ANT. So we took some kids out to my farm just to try it out. We watched them light up and take responsibility.”

There are several programs at ANT for kids in various difficult situations, and a program for veterans as well. They also host a Family Farm Day in the summer for people in homeless shelters. Funding is always a challenge.Wingard was having a particularly hard time getting funding when she received a letter from a former teen who is now in her thirties, thanking Wingard for changing her life for the better. “The therapy really nourishes people’s souls. They discover their authenticity and inner strength.”


A lmost 3000 people have hiked the entire 2650 miles of the Pacific Coast Trail from Mexico to Canada. Of those 3000 only 51 have done it twice. And of

those 51, only one person has completed the journey self-supported in two months. Most hikers average about twice that time to complete the trail. Heather — trail nickname “Anish” — Anderson averaged 44 miles per day with a pack that averaged 18–20lbs. She did not ride anything motorized throughout the entire trip, and hiked into and out of small towns close to the trail to pick up supplies. “I’ve always been a fast hiker, and I knew a woman could probably break the record, which had always been held by men. Women are bet-ter-suited for distance hiking,” she said. And though Anderson had been hiking since 2003, including a completion of the PCT in 2005, she was anemic the entire year leading up to her hike. “It wasn’t exactly couch-to-trail, but it felt like it.”

Heather documented her journey with her iPhone, had pretty good coverage most of the time. She started a Facebook page for friends and family to follow along with her progress. “There are websites where you log your time, but they recom-mend you blog for authentication. I also wanted to keep in touch with people. I would just post something on Facebook and go. I only turned on my iPhone to post something and check my GPS.” So when she logged into Facebook on a com-puter during a stop in Oregon, she was stunned to discover that 3000 people were following her. “I was like, ‘Oh my God, what is happening?’” Knowing those people were out there, cheering her on and thinking about her, made the jour-ney from Oregon to Canada much less lonely.

The most demanding days on the trail were the first ones, as Heather was going from the Pacific Northwest in June to Southern California in June. “I had a nosebleed every day from the dry air. My legs cramped so badly at night.” She wrote in her online journal, “Bolstered by my task and those who support me, I have the courage to put my battered feet back in my worn out shoes and giver ‘er hell once again.” Being goal-oriented and spending time with other hikers on the trail kept her from being too lonely. But there were times when she didn’t feel motivated to hike, especially if she had only slept a couple of hours, or she hadn’t eaten enough. “Sometimes I just wanted a hug.” But the hardest moment emotionally came when her boyfriend surprised her by meet-ing her in the Snoqualmie Pass. “He knew I had a drop there, and that I was going to be there, and he knew when I would

be there. I had been hiking toward him the whole time on the trail. It was so great to see him. But then, after our visit, I had to say goodbye to him, turn away and keep hiking. I still had so much trail left.”

Heather’s no newcomer to the outdoors. She has hiked the Continental Divide, the Appalachian Trail and worked for the National Park Service in Glacier National Park. She is also a runner, and runs ultramarathons all over the country. But hiking the PCT with a record in mind was the biggest challenge she’s faced. She wrote in her online journal just before her trip, “Whether I succeed in the ultimate goal or not, I will push myself beyond my current limits and find a stronger, braver woman in the process. I am blessed and thankful for that opportunity, no matter how scary it seems.” And indeed, she emerged from the trail just north of Ross Lake in Canada a record-breaking role-model for all of us. And certainly much less afraid.

These days, Heather is working on a book about her expe-rience with the PCT and doing a lot of speaking engagements. She’ll be presenting a program at Whatcom Reads! on Jan. 24 at 7p.m. at the Deming Library, and at the Bellingham Public Library on Feb. 6 at 7:30 at the Bellingham Public Library.

Anish FoundHeather Anderson, PCT Record-Breaker

BY FRANCES BADGETT

January 2014 27


E lectronic cigarettes are the wave of the future according to Timothy Furre, President and CEO of

ecigexpress.com, an electronic cigarette company located at 1321 Cornwall Avenue in Bellingham and 118 First Avenue South, Pioneer Square, in Seattle.

Electronic cigarettes, also known as e-cigarettes, are battery-operated devices that emit doses of nicotine and food-grade flavors by vaporizing pro-pylene glycol and vegetable glycerin. One advantage of the e-cigarette is that users can control the amount of nico-tine they consume. Users can buy a variety of flavors, including those that mimic traditional cigarettes, or foods, such as strawberry or cheesecake.

E-cigarettes have become so popu-lar in recent years because users believe that e-cigarettes are safer alternatives to tobacco cigarettes. E-cigarettes, for example, do not emit the cancer-caus-ing chemicals that tobacco cigarettes do, such as benzene, formaldehyde and carbon monoxide.

Electronic cigarette users — or vapers — see an advantage to vaping electronic cigarettes rather than smok-ing traditional tobacco cigarettes. “Most of our customers switch to elec-tronic cigarettes for health reasons,”

according to Ivan Furre, Vice President of ecigexpress.com. “We have heard a number of customers reporting increased lung function after switching from tobacco to electronic cigarettes. If it makes it easier to climb stairs, why not make the switch? There’s a reason that the industry will top $1 billion this year. They’re effective and affordable.”

The evidence of e-cigarettes as bene-ficial is not entirely anecdotal. Scientific evidence suggests that e-cigarettes help many people quit smoking cigarettes. A study published by the American Journal of Preventive Medicine, for example, found that two-thirds of the smokers surveyed smoked less after using e-cigarettes for six months, nearly half quit smoking cigarettes for a period of time, and almost a third quit smoking completely.

Other scientific studies have found that e-cigarettes do not harm your health. A study published in Inhalation Toxicology, for example, found that e-cig-arettes pose “no significant risk of harm to human health.” Using e-cigarettes also does not impair heart function, accord-ing to researchers at the Onassis Cardiac Surgery Center in Athens, Greece.

E-cigarettes are more effective than traditional smoking cessation tools

The Electronic Cigarette Revolution

(such as nicotine patches or gum) at helping people quit smoking tobacco cigarettes. Traditional smoking ces-sation programs tend to have dismal success rates, varying between 19 and 27 percent. According to the Surgeon General, nicotine gum has a success rate of 27 percent, followed by 25 per-cent with an inhaler, 23 percent with the nicotine patch, and 19 percent with nicotine gum. These results suggest that e-cigarettes may hold the promise as a successful smoking cessation method.

“We want to improve the lives of as many smokers as possible, and I believe that e-cigarettes can go a long way in achieving that goal, even if they’re not the panacea of smok-ing cessation,” said Ivan. “The bottom line is that e-cigarettes have far fewer chemicals than tobacco cigarettes, they don’t smell bad, you don’t fill your lungs with tar, and they’re a heck of a lot cheaper. Smokers owe it to them-selves to at least try it out.”

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A quick search of the ten most famous trumpeters reveals three things: they are almost all

exclusively Americans, all Jazz trumpet-ers and they are all male. Norwegian Tine Thing Helseth is none of these. The famed Norwegian is too versatile to be categorized as strictly a jazz solo-ist, and she’s most definitely female. But what makes her notable isn’t her coun-try of origin, gender or her genre, but her extraordinary talent. Blasting her way onto the scene in 2007, Helseth made a place for herself among the great trumpet soloists.

She has played with the Zurich Chamber, the Dresden Philharmonic, the Munich Symphony, the Prague Radio Symphony, and many other pres-tigious chamber groups and sympho-nies. She premiered a new concerto by Birtta Byström with the Nordic Chamber Orchestra and played the 150th anniversary of the birth of fellow

Norwegian and noted artist Edvard Munch in June of 2013. In addition to her solo performances, she has also led a women’s brass ensemble called tenThing since 2007. tenThing sprung from a string concert Helseth attended with her friends. They decided they wanted to try to create the same kind of ensemble for brass, and they decided to keep their ensemble all-female. They have performed at festivals all over the world, including China’s National Center for Performing Arts’ Beijing May Festival. In 2012, tenThing released an album called 10.

Helseth has been the recipi-ent of numerous awards, includ-ing a Norwegian Grammy. She is the first classical artist to receive the award. She will perform a program of Shostakovich, Sibelius, Arutiunian, Verdi and Stravainky at the Mount Baker Theatre in Bellingham on Feb. 9 at 3 p.m.

Sassy and BrassyTine Thing Helseth to Perform in Bellingham

BY FRANCES BADGETT

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January 2014 29


Delicious Donuts

Johnny’s Donuts BELLINGHAM

Across from Bellingham High School sits a painted red brick building full of perhaps Bellingham’s tastiest donuts. John makes the donuts at night and his wife Kathy sells them by day. They have a tender texture that only comes from the freshest donuts. facebook.com/pages/Johnnys-Donuts-of-Bellingham

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LIFESTYLE Five Faves

Donut House ANACORTES

From a purple two-story house, Donut House staff serves up donuts that attract locals and island-ers alike. It’s open 24 hours, 7 days a week. So trickle in for a cup of joe and a sweet treat in the morn-ing or meet a friend for a late night indulgence. facebook.com/pages/The-Donut-House-Anacortes

Rocket Donuts BELLINGHAM

With two locations, Rocket Donuts has made a name for itself in Bellingham as having great donuts in a fun, sci-fi atmosphere. Check it out downtown or in the Fairhaven district. They even have gluten free and vegan options. rocketdonuts.com

Lafeens Donuts BELLINGHAM

Tucked near Lake Whatcom is Lafeens, which has been filling Bellingham resi-dent’s bellies with coffee, ice cream and donuts for almost 30 years. Try the owner’s favorite, a bear claw filled with ruby-colored jelly. lafeens.com

Bellewood Acres BELLINGHAM

On the weekend, patrons can buy a pack full of mini apple cider donuts sprinkled with cinnamon sugar. Fried to order, they come out piping hot and are the perfect pairing with Bellewood’s hot cider. bellewoodfarms. com

January 2014 31

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Bainbridge IslandEurope in Our Own Backyard

BY JOANNA RODDY


LIFESTYLE Quick Tr ip

D riving past Bainbridge Island’s quaint down-town idyllic farmhouses, the historic brick church of St. Barnabas rises like a European

abbey from the hillside, a vintage auto repair shop bustles aside the still waters of Eagle Harbor and I think to myself, “Who needs a charming English village? We have something just as winsome right here.”

Bainbridge Island is only a skip on the Edmonds-Kingston ferry, a hop down the penin-sula and a jump over the Agate Pass Bridge away, and beckons with an old-world charm that is also distinctively Northwest.

What to doStarting at the northern tip of the island, the Bloedel Reserve may well be Bainbridge’s best-kept secret. Named one of America’s ten great-est botanical gardens by USA Today, the Bloedel Reserve is part public gardens, part forest reserve, part wildlife sanctuary totaling 150 acres. Walking the property reminded me of London’s Hampstead Heath and its grand Kenwood House, except that the Bloedel Reserve is far removed from any sug-gestion of cities or crowds. Visitors can walk the monastically quiet grounds, stumbling upon the Japanese garden, the tranquil reflection pond, ter-ritorial views of the Salish Sea, and much more. The former Bloedel mansion now functions as an elegant visitor’s center where events such as their annual Valentine’s concert are hosted.

For outdoor enthusiasts the Chilly Hilly bicy-cle ride is February 23, challenging thousands of cyclists in a 33-mile ride all over Bainbridge. And when the weather is just too wintry for being out-of-doors, the Kids Discovery Museum, where chil-dren can explore art, science and culture through hands-on exhibits, makes a destination day trip with kids worth the effort. The historic Lynwood Theater is also a good option for grownups to catch a current release or the occasional special offering.

Where to dineSpeaking of Lynwood Center, the newly-launched Beach House restaurant is a worthwhile foray from downtown, serving Northwest seasonal all-American cuisine. The short rib onion soup could easily be the perfect winter indulgence, not to men-tion the bread pudding with caramel sauce offered when I visited. Their seared sea scallops with risotto cakes, kale, and sweet corn puree is quite rightly the restaurant’s signature dish. Owner Erin Renfro said: “All of us at The Beach House are passionate about sharing a beautiful meal around the table. We want

our customers to not only leave the restaurant with the memory of an exquisite meal, but of a won-derful, cozy day on Bainbridge Island.” With their wood oven menu items and a crackling fire in their hearth, cozy is practically a promise.

In the downtown area, Winslow Way has sat-isfying casual options, among them the iconic Blackbird Bakery and Mora Iced Creamery with flavors like mojito sorbet and rose petal ice cream to please the gourmand, and maraschino cherry cream to delight the littles. Hitchcock’s chef Brendan McGill has been named “People’s Best Chef” by Food & Wine and creates locally-sourced, European-influenced Northwest fare in their hip dining room where you’ll find Spanish-style mussels, house-cured meats, and a name-your-price tasting menu. Just around the corner on Parfitt Way is another Bainbridge mainstay, the Pegasus Coffee House, its ivy-covered brick facade like something out of the Cotswolds. The affiliated Harbour Public House serves up regional, organic, sustainable pub fare in the tradition of English Public Houses. If this island isn’t the Northwest’s answer to a too-expensive airline ticket across the Atlantic, I can’t tell you what is.

Where to shopWinslow Street is the epicenter of Bainbridge retail, emphasizing local independent businesses at the heart of small-town island life. Highlights include the Eagle Harbor Book Company, which sells new books in its welcoming space upstairs and used books downstairs. Dana’s has a wide selection of cards and stationery and also houses on-trend home decor, gift items, artwork, and a whimsical supply of children’s toys. And Paperoost, tucked just behind Dana’s, is a paper-phile’s paradise.

Where to stayBainbridge offers a few boutique hotels. Best bets: the quaint Eagle Harbor Inn is in the heart of downtown, just across the street from Pegasus. The Inn at Pleasant Beach in Lynwood Center is a tucked away treat for those looking to splurge a little, and perhaps the perfect solution to too much wine and good food at The Beach House.

I grew up occasionally visiting Bainbridge, or driving through on the way to the Olympic Peninsula. Day-tripping there opened my eyes to the treasure of this wooded getaway. There’s nothing more Northwest than riding a ferry to an island destination, but the magic of Bainbridge is hauntingly European.

January 2014 33

Wild Sugar BY FRANCES BADGETT

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W riters everywhere turn to the Rumpus. net to handle the blue days, the slow writ-ing days, the lack-of-inspiration-all-day

days. And there, glowing and glittering among the wit and inspiration, has always been the fine warm beating heart of Dear Sugar. No one outside a select few really knew who Sugar was (though Facebook was rife with speculation), but one thing was certain: everyone everywhere loved her. Foul-mouthed at times, wielding hard truths with kind-ness, Sugar was a best friend, a smart best friend who read Margaret Atwood and Alice Munro. Sugar wasn’t just an advice columnist. She wasn’t just offering dime-store self-help. She was a liter-ary confessor, steeped in the tradition of narrative who had been through some stuff, had made mis-takes, who was working through her own rejec-tions and financial pressures and almost unbear-able loss. In short, she was one of us.

On February 14, 2012, The Rumpus had a party in New York. They unveiled the person behind Dear Sugar, and there she was, the person many had hoped it would be, the person some had bragged all over Facebook they knew who it was, the person who had been encouraging writers everywhere to keep going, to write hard, and a lot. Dear Sugar was none other than Cheryl Strayed.

“My approach in the Dear Sugar essays was not to be a holier-than-thou voice. I wanted to illu-minate and deepen the question at hand, and to do that by telling a story from my own life — not in the sense of ‘Oh, that happened to you? Well, this

Cheryl Strayed will be in Whatcom County for two readings: At Mount Baker Theatre on Monday, Feb. 24 at 7:30 p.m. and at the Bellingham Cruise Terminal on Tuesday, Feb. 25 at 10 a.m..


LIFESTYLE In the Spotl ight

happened to me’ — but in the sense of making con-nections between the question and a much bigger idea and context. This is what art does.”

What unspooled from the publication of her memoir Wild, a few short weeks after the Dear Sugar party, is now the stuff of writing leg-end: Oprah, major sales, NPR, and now Reese Witherspoon playing her in the movie version of her life. But underneath the glamor of her Oprah years, those of us still see Dear Sugar, the sincere, earnest, eloquent writer we came to love. It wasn’t hard to see the author of the novel Torch as Dear Sugar, once it all came to light. The same humane, literary heart was behind both projects. Of course! we said. Of course! And now, she has collected her Dear Sugar columns into a book Tiny Beautiful Things. And indeed, it is full of them.

When I spoke to Strayed recently, she was about to embark on days of speaking engage-ments and tour stops and worthy causes. I asked if she had time to reflect on finding her half-sis-ter at a reading, becoming besties with Oprah, and now seeing Reese Witherspoon struggle under the weight of Monster, the name Strayed famously gave her unwieldy backpack in Wild. Contemplative time is critical for writers, we wither without some time alone. “No,” she said. “I am very busy. And grateful, but yes, busy.” I understood the heaviness in her voice.

Strayed’s novel Torch is the story of a fam-ily devastated by the mother’s death from can-cer at 38. Wild, Strayed’s memoir, recounts how Strayed “threw herself” at the Pacific Coast Trail in a dervish of grief and regret, and how the journey transformed her. Of working in nonfiction and fic-tion, Strayed said, “The goal in fiction and nonfic-tion is the same. They come from the same place, which is to tell a great story that will engage the reader.”

A common theme in Wild and Tiny Beautiful Things is how Strayed has an irrepressible urge to do the very thing that terrifies her. “One of the

interesting things about being so public is that I have to talk about aspects of my personal-ity that I don’t know very well,” she said. “I’ve always been a seeker, a do-er, a questioner. I love to go one step beyond what you’re allowed to do. I’ve always been that person who says out loud the thing everyone else is too shy to say. I always ask that one additional ques-tion that might be too per-sonal or considered taboo. Really interesting things hap-pen in that space.”

In reflecting on her liter-ary influences, she cites the recent Nobel Prize winner in fiction, Alice Munro, as well as luminaries like Mary Gaitskill, Toni Morrison and, in particu-lar, Raymond Carver. “He was so much of my coming of age, I named my son Carver.” Even more fascinating, she noted, “I love the books of my contem-poraries. I love learning from people, how they work on the page, and in all the ways so many people understand the thing of writing — or not. Sometimes what isn’t working is just as interesting as what works.”

Great writers take risks, and Strayed is no exception. We don’t know what will be next for her, but we do know that it’ll say that one extra thing and hurl us into that interesting space, that her work will dive into our pool of understanding with courage and will bring back many tiny, beau-tiful things over which we can marvel.

“I’ve always been a seeker, a do-er, a questioner. I love to go

one step beyond what you’re allowed to do. I’ve always been that person

who says out loud the thing everyone else is too shy to say.

January 2014 35

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S tep through Apple Yarns’ front door and arouse your senses with the playfully bright skeins of yarn bundled on shelves throughout the store. The scent of fresh coffee

wafts through the air while a fireplace crackles in the corner. Whether looking to purchase yarn, knitting needles, or

crochet hooks for a project, or just to socialize with the local knitting enthusiasts in a weekly knitting circle, the cozy yarn boutique has a great deal to offer.

Store owner Andrea Evans will tell you that it started with just a bunch of encouraging yeses. With a long fam-ily history in the lumber-hardware industry, Evans recalls her earlier years in retail being a positive and memorable experience. The years before Apple Yarns was born, Evans took up knitting, gathering inspiration and experience from other local yarn shops. After landing a knitting position with a small knit business Evans realized that she yearned to be back in retail, forming relationships with the com-munity and providing customers with quality products and friendly service. Only this time she wanted to start her own business, and when her husband encouraged the ambition, Apple Yarns was born.

Owned and operated as a true family-oriented business, Evans, along with her husband Andrew, have enjoyed col-laboratively building the shop from the ground up. Founded in August of 2007, Apple Yarns was originally housed in Barkley Village but after five years, relocated. It has spent the last year in its current location.

© Laura G

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Savvy Shopper • Necessities • Around the Sound

SHOP

Apple YarnsBY KYLA ROHDE

continued on page 39 …

While Evans coordinates the knit and crochet circles, manages the inventory of the shop and oversees the business aspects, other key figures include associates Claudia Barbo, Bonnie Bennet and Evans’ mother, Frances Heaton. The shop owner’s kids even have a social role in the family business. A consistent pres-ence in the shop, the three individuals are well known with the Apple Yarns community and are often greeted by name from customers. About her kids’ involvement, Evans said, “My kids are really important to the shop. Everyone knows them.”

The inspirational shop is as much a place for community members to congregate for classes and artistic cre-ation as it is a yarn retail destination. A complimentary coffee bar and crack-ling fireplace — complete with over-stuffed arm chairs surrounding the heat source — encourages knitting circle members to get comfortable and allow their creative side to come to life. With a strong customer focus, Evans has nur-tured her business to become a great

place for people to meet others and cre-ate meaningful projects.

“We’ve seen genuine friendships bloom from our store, and that’s really rewarding to see. It’s just sticks and yarn but it’s so much more,” Evans said.

With strong ties to the local com-munity, Evans — along with Apple Yarns’ customers — enjoys giving back to the community. The annual fund-raising events in which Apple Yarns participates bring the knitting commu-nity together to create quality materi-als as donations. For instance, through the collaborative efforts of the Apple Yarns customers, knitting circles pro-duced and donated a blanket for the Whatcom Hospice Foundation auction. Other projects include the construction and donation of a decorated Christmas tree for the holiday season at the Whatcom Museum, as well as ‘knitted knockers’ breast implant pads for can-cer patients and helmet liners for mili-tary figures.“Giving back to the com-munity is really meaningful and fun,” Evans said.

Although Evans’ shop is filled with shelves of inspirational, colored yarns, tools, and instructional books the owner will tell you, without the blink of an eye, that her favorite items include yarn spoolies — rotating knit-ting tools designed like lazy susans to make yarn easily accessible during projects. She also likes materials from Bellingham’s own Spincycle Yarns, a handspun yarn shop. As a Bellingham-focused business, Evans enjoys giving back to the community. “I love local more than anything. It’s so important.”

With the craft table, materials and knitted projects hanging throughout the store, Apple Yarns is a destination where your yarn-inspired project is truly welcomed from start to finish.

1780 Iowa St., BellinghamMon.–Fri. 10 a.m.–6 p.m. Sat. 10 a.m.–5 p.m., Sun. 12–4 p.m.855.850.9276, appleyarns.com

© Photography by Laura Going


January 2014 39

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Red-Hot Winter WardrobeIt’s chilly outside, but don’t leave your sense of style in the cold. Instead, set a drab closet aflame with these smoking styles.

1. Free Run Bootights in AmberStylish (and genius) base wear for winter months, “boot-tights” com-bine an ankle height wool sock with trendy patterned tights which work for all boot styles. $46, bootights.com

2. Bottle-Opener BraceletThere is no better way to warm your bones than with your favorite brew. This stunning accessory makes beer drinking look like the fine art it truly is. $35, threejaneny.com

3. Lost Days Volcom JacketWhether you are a ski-bunny or simply hate being cold, Volcom makes this cozy puffer as a fashion-able down-jacket option. $149.50, Hidden Wave Boardshop, Burlington

4. The Sjel HatA cute pom-pom clad tobogganing cap, wear it when sliding down your favorite slope or when you’re out for a brisk walk. $18 bijuju.com

7. Red Bandit Cowl with TasslesMade from the finest grade of wor-sted spun Mongolian cashmere, this luxe scarf dresses up an outfit in a dash. $308, payalluthra.com

5. Lucia All-Weather BootsJust because you’re hiking up Mt. Baker doesn’t mean you can’t look stylish. These durable Chaco boots have suede and nubuck uppers with a jersey knit collar at the calf. $145, Fairhaven Runners, Bellingham

6. Tilly Doro Wrapped Necklace in CoralPut some boho style in your step by wearing this statement piece. A mish-mash of funky textures and quaint details; it can easily spice up an all-black ensemble. $75, fab.com

Join us onfor even more good ideas!

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SHOP Necessi t ies

Owner Robert Boehlke started HouseWares in 1999 to meet the demand, and it has since blossomed into a mainstay storefront in historic downtown Edmonds. Boehlke, who had worked at

several design stores, was initially introduced to the town through a friend. He enjoyed the relaxed, homey vibe it exudes and felt it would be the ideal place for him to strike out on his own and turn his passion and expertise in home interiors into a charming home furnishings store. His strong background in interior design and retail helped him develop a showroom of fresh, hand-selected furniture and accent pieces that keeps customers coming back. The spacious, open floor plan makes for an inspiring, casual and low-pressure shopping experience.

HouseWares has what you might expect a home goods store to carry — dishes, barware, pillows and furniture — as well as items that are unique to the store, like locally-made candles and soaps. The store achieves an ideal balance of larger furniture pieces like beds, couches, and overstuffed chairs and accessories like rugs, throws and color fully patterned pillows. You’ll also find a nice selection of high-quality bar-ware. These items are among the most popular products in the store. Cozy enclaves filled with carefully arranged accessories will truly inspire you to make your house a home, whether you’re shopping for the kitchen, bathroom, living room or bedroom.

HouseWares BY LAURA GOING

January 2014 41

SHOP Around The Sound

4 Starrs BoutiqueBY KYLA ROHDE

436 W. Bakerview #102, Bellingham

Tue.–Sat. 11 a.m.–5 p.m., Closed Sun. & Mon.

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SHOP Savvy Shopper

THE SHOP Nestled into the NW corner of Bakerview Square, you’ll find Danielle Starr’s newest shop, 4 Starrs Boutique. Founder of the eight-year-old Fairhaven flagship store, Starr longed to provide a location where she could offer customers casual clothing and special occasion pieces for all the stages of their lives. With that, Damsel was created, and shortly thereaf-ter renamed 4 Starrs Boutique in order to remain consistent with the successful brand to which Starr’s customers were already loyal.

With a strong focus on creating relationships with her customers, Starr gives personalized care to her clients. More than just a clothing boutique, 4 Starrs’ owner is there for her customers, outfitting them for all of their important events throughout life — from their middle school tea, to graduation, to their wedding day.

ATMOSPHEREEnergetic, eclectic, and bold

KEY PEOPLE Starr owns and operates both store locations with the help of five employees. Inspired by Pinterest, Anthropologie, Urban Outfitters and nature, Starr chooses the inventory, decorates the store’s interior and manages all other busi-ness aspects. Starrs’ employees, referred to as ‘stylists’, are responsible for staying current with the trends as well as connecting with each customer’s personal style in order to help individuals complete their wardrobes.

WHAT YOU’LL FIND Whether searching for a pair of casual flats for everyday wear, a sweater for cold evenings or even a wedding dress for your special day, the lively boutique has it all. Unlike Fairhaven’s location, the Bakerview shop offers not only the latest casual trends but also special occasion items. Browse through Volcom, Hudson, Billabong, Element and many other casual clothing options lining the racks. Try on the sunglasses, high heels, jeweled necklaces or statement pieces showcased around the front room.

While casual attire and dramatic fixtures stage the entrance, Starr has truly transformed the back of the shop to resemble a formal attire boutique. Wedding dresses and formal attire fill the racks while large mirrors and wed-ding paraphernalia decorate the walls. Brides-to-be can try on their dream dress in the bright turquoise colored fitting rooms across the hall. Complete with a powder room — clean, bright, and also a beautiful eye-popping turquoise color — the Bakerview 4 Starrs Boutique location has everything a bride or high school promster needs to prepare for her big day.

OWNER’S FAVORITE With the ever-changing trends and various event-specific items, there is quite a lot to love at 4 Starrs Boutique. Starr truly enjoys working with the customers to meet their needs. Whether that means helping a bride find her maid of honor’s dress or ordering a particular piece with a specific client in mind, Starr loves seeing her vision on other people. It really comes down to providing the customer with their dream piece that makes them feel comfortable and confident. “I love the smile on someone’s face when you make them look wonderful,” Starr said.

January 2014 43

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I n a world in which 80 percent of 10-year-old American girls report to have been on a diet (justthink.org), and 42 percent of girls between first and third grades express the wish to be

thinner (http://www.dove.us/social-mission/campaign-for-real-beauty.aspx), a number that balloons to 78 percent when they reach high school, it is crucial to remember that happiness shouldn’t be related to dress size. Our anxiety about our bod-ies begins early, and is one of the most persistent drumbeats of a woman’s experience. Though many of us know intel-lectually that happiness comes from within, and is based on a variety of factors like connection to family, expressions of generosity and charity, accomplishments and strong commu-nity ties, it is hard to rewire ourselves to see from the inside out. Hard on ourselves, we are reduced to insecurity, anxi-ety and depression, and we model that behavior for younger generations.

What’s more is that this general unrest about our physical selves can lead to underlying insecurities that make women less likely to seek out positions of leadership, take on chal-lenging tasks or speak out about issues important to them. The result of this insecurity is staggering: the U.S. ranks 97th in the world for number of women in national government (Harper’s Magazine), and only 20 percent of Congress is made up of women.

Our society places undo emphasis on external beauty. Studies have clearly shown that beautiful babies get more attention and are held more, they have consistent posi-tive reinforcement thus develop a better sense of self in the world. Body image develops as we get older bringing with it the inspection of peers and their bodies as well. We are bom-barded with body beauty ideals our entire lives — it is not sur-prising that we suffer low self worth when we do not meet those standards. Usually, we are our own worst critic. Even as Nancy Pelosi rose to Speaker of the House, she never made the covers of Time or Newsweek.

Moving young women away from diets and anxiety can be a difficult road, but there are things we can all do to empower and educate our girls: encourage young women to partici-pate in healthy activities that foster leadership. Girl Scouts is an obvious place to begin, but drama clubs, music, debate clubs, art and school leadership programs like school govern-ment and Model U.N. are all excellent places to build leader-ship in girls. Emphasize accomplishment in sports as a source

of power and strength. Limiting screen time and exposure to advertisements, magazines and movies that emphasize beauty over brains is a good way to keep girls from pulling out the measuring stick. It’s also good to engage young women in dis-cussions about what they see — and don’t see — in ads, movies and in the media. Make them literate and savvy in how pho-tos are doctored, how even thin models are “touched up” and

how smart women behave in the real world, as opposed to the women they see in movies and TV. Teach them about the Bechdel Test, invented by Alison Bechdel, which is a media test that asks if at least a. two women in a movie b. talk to each other about something c. other than a man.

Most important of all, speak kindly about yourself, your own body and your accomplishments. Model behavior that shows that there is more to life than pretty skin and tight arms. Give girls the gift of a healthy sense of yourself, your place in the world and your intellectual gifts.

Forgiving our flaws doesn’t mean that we give up on physi-cal health, activity or abandon the gym. In fact, when we are more forgiving of ourselves, our efforts to work out and improve our health can increase the success of our weight loss efforts and health goals (The Happiness Institute). We have so many activities in our area that are more than just good cardio. Our outdoor experience includes great hiking, skiing, paddleboarding, mountain biking and so much more. Getting active in our area means getting great views, fresh air and catching beautiful sunsets. Extrapolate the idea of being healthier into adding more accomplishments along with more kale — learning a new language, taking a course in Latin or joining a writing group. These baseline activities that boost self-esteem and create a healthy mental space for you will also help you handle the stress and challenge of being a happier person, making your conversation with your scale a much easier one.

Women: Love Your Body This Year.BY DAWN HUNTER

Most important of all, speak kindly about yourself, your own body and

your accomplishments.

January 2014 45

WELL BEING Health

unit offered for this type of treatment, and Korebalance, a new balance train-ing system that our clinic is the first to receive in Washington.

We provide a multi-discipline approach with a team of profession-als so that you get the best care with-out going to multiple locations. After a thorough consultation to determine if you are a candidate for our pro-gram, medical professionals perform an examination, including nerve conduc-tion studies and ultrasounds. Using the latest technology, 85% of all cases have positive results. We will work closely with your doctor providing him or her with all results.

Pain, numbness, tingling or burning in the hands or feet?

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Our state-of-the art equipment aids in healing and in retraining your nerves to function more normally. Our brand new facility is fully equipped with the most advanced technology available, including the highest quality ultrasound

WELL BEING Health

What is Peripheral Neuropathy?Peripheral neuropathy is nerve damage resulting in numbness,tingling and pain most often in the feet, lower legs, hands and arms. Estimates indicate that over 20 million Americans suffer from this sometimes-debilitating disease.

Signs and Symptoms

■ Pain ■ Numbness ■ Tingling or ■ Burning

in the feet, lower legs, arms and hands. Sometimes patients describe it as feeling like their feet or hands are on fire or being pricked by hundreds of pins. Sufferers may not be able to feel pressure or hot and cold sensations on their feet or hands, or be able to tell in what position their feet, toes, hands or fingers are resting in.

CausesThe primary causes of peripheral neu-ropathy are diabetes and radiation or chemotherapy treatment. A small percentage of cases are idiopathic, or resulting from no known cause, but diabetes is the single biggest cause. Fifty to seventy percent of diabetics will develop peripheral neuropathy and with the rate of obesity increas-ing in the United States, the number of patients suffering from diabetes will also increase, as will the frequency of the associated neuropathy.

DiagnosesIf peripheral neuropathy is suspected, your doctor may look into your medical

history for known causes (such as dia-betes or chemotherapy treatment). The doctor should conduct a physical exami-nation of the feet and hands as well as blood tests. Another common test is the monofilament sensitivity exam, which is a simple sensory test in which the exam-iner will simply see if the patient can feel the tickling produced by touching the foot or hand with a thick piece of fish-ing line.

TreatmentsLyrica, Neurontin, and Gabapentin are common drug treatments, as are topical ointments and narcotics for the most severe pain. Each of these common pre-scription drugs come with a litany of side effects and an estimated annual cost of $237 million and do not work to repair the nerve damage.

New Treatment OptionA new type of treatment available in a few clinics around the country treats peripheral neuropathy through a com-bination of pain management and new technology that helps in healing by retraining nerve fibers to respond non-pathologically, stimulates circulation and allows the nerves to function more normally.

In recent studies, 85% of patients undergoing this treatment saw pain scores drop significantly. Over a five month period, tests showed the nerves functioning more normally. At-home maintenance treatment may be required, but the maintenance treat-ments are a small price to pay for living pain-free! This treatment is generally covered by insurance and Medicare.

Cathie Diller, MD, FAAFP

Dr. Diller is the medical director of Peripheral Nerve Clinic. She has been working in Whatcom County since 2004 and lived on Whidbey Island for 6 years prior. Dr. Diller has worked in many settings, from private practice to military medicine to Tribal health and has seen how many patients suffer with peripheral neuropathy. Like all physicians, she was frustrated by the limited treatment options available to these patients and is very excited to bring this new treatment protocol to the area since it has shown such wonderful benefits to peripheral neuropathy patients in other parts of the country. For a free consultation to find if you are a candidate for this new treatment, please call PNC at 360.933.1405.

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RACES & R U N S


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B old yellow paint showcases the two-story, turn-of-the-cen-tury Victorian house on Ellis

St. that is home to Face It Skin Care. Conveniently located near downtown and I-5, Face It is open six days a week, and provides a variety of services from teeth whitening, facials, makeup and waxing. Owner Mary Ann Newman offers customers a personalized spa treatment experience in an intimate stu-dio setting. Local Bellingham residents flock to Face It for a rejuvenating and confidence-enhancing experience.

Newman specializes in facials, and believes that “when you look good, you feel good.” Depending on personal needs, Newman can help clients regain a healthy and natural glow by repairing anything from rosacea to acne to sun-damaged skin.

With more than eight years of expe-rience as an esthetician, the spa owner has cultivated a remarkably cozy and relaxing environment. With shabby chic furniture decorating the studio, soothing

white curtains blocking the bright rays of sun and a soft melodic tune playing in the background, it’s not difficult to allow your daily stressors to evaporate while slipping into deep relaxed state, both physically and mentally.

Newman provides treatments such as her Customized PCA Peel, Acne Special, and a Relax, Refresh and Rebalance treatment. Her micro abra-sion, organic exfoliation procedure provides an excellent combination of a rejuvenating deep-cleansing procedure and personalized post-facial skin care instructions.

After preparing the client in a cozy reclining chair, Newman first mas-sages a cleanser over the face, neck and shoulders then gently washes it away. After an examination under a lighted magnifying glass, the skin professional leads an in-depth discus-sion of a personalized skin cleansing regiment and recommended products, specific to the client’s needs. During the exfoliation process, Newman

Face It Skin CareBY KYLA ROHDE

closely monitors the skin’s reaction and provides a comfort scale for the client in order to maintain a comfort-able environment. Closely observing the client’s skin, Newman continues with a steaming and extraction pro-cess, massage and serum. The hour-long process is nothing short of a top-of-the-line pampering session.

With Newman’s effective treat-ments, personalized skin care knowl-edge and relaxing studio environment, this Bellingham location is a must-stop for anyone searching to rejuvenate their skin. Whether looking to remove unwanted facial hair, brighten your smile, gain professional insight into a makeup routine or refresh your natural glow, Face It Skin Care’s Newman will assist in an effective and personalized approach.

1410 Ellis St., BellinghamMon.–Sat. 10 a.m.–5 p.m.360.738.8368Faceit-skincare.com


WELL BEING Pamper

BY DAKOTA MACKEY

Green smoothies and juices are an optimal way to get those necessary servings of vegetables. Simple cold drinks like these can provide plenty of vitamins, minerals, good fats and fiber. Once you get the basic mechan-ics of smoothie-making down, it’s easy to swap ingredients and add different ones in for added benefit and taste preferences.

Frozen bananas and fruit work best for the chill factor because adding ice cubes can water down your smoothie. The trick is to add something cold that isn’t going to melt. To aid easy blending, put the liquid in first, so the blades have extra mobility. Next add the greens to make sure they get com-pletely liquefied. Finally, add the rest of the ingredients and blend until smooth. Extra liquid can always be added to thin it out, if desired.

GREEN IS GOOD

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Almond Butter-Raspberry Smoothie with SpinachThe alternative milk keeps this smoothie dairy-free, but the frozen banana gives it a much-needed creaminess. Somehow the banana manages to cover up the flavor of spinach completely, leaving you only with a wonderful raspberry flavor and surprising nuttiness from the almond butter. If you don’t like almond butter, swap it for peanut but-ter or leave it out completely. The spices are also optional, but with the almond butter they give it a nice balance of flavor. Using a frozen banana and frozen berries makes the smoothie icy cold without having to water it down with ice cubes.

What you’ll need

¾ cup coconut milk or almond milk½ cup frozen raspberries1 frozen banana1 teaspoon almond butter1 ½ cups fresh baby spinach, lightly packedPinch cinnamon (optional)Pinch cardamom (optional)

Put the milk and greens in a blender; blend until smooth. Add the almond butter, banana and rasp-berries, along with a pinch of cinnamon and car-damom. Blend until smooth. If it is too thick, add more milk in small increments.

You can always add more raspberries. Depending on how many you use, it may turn the smoothie a shade of brown, but it still tastes great!

Why this smoothie is good for you

Spinach is packed with Vitamins A and K, along with magnesium and fiber. Cardamom helps move food through intestines and can also help treat stom-ach spasms. Some studies show that cinnamon can help lower blood sugar in people with diabetes. Not only is almond butter an excellent source of protein, the calcium and copper help aid nervous system function.

Sources: WebMD, livestrong.com Recipe: Dakota Mackey

Left Top: © istockphoto.com/Victorburnside Left Bottom: © istockphoto.com/AbbieImages

Right Top: © istockphoto.com/ fotostok_pdv52 NorthSoundLife.com

Banana-Avocado-Spinach SmoothieThis smoothie is boosted with plentiful vitamins and fiber. The avocado may sound like it wouldn’t go well in a smoothie; however, it’s just the oppo-site — avocado gives this drink its creamy texture.

What you’ll need

½–1 cup of spinach1–1 ½ cups of unsweetened vanilla almond milk1 avocado, ripe, peeled and pit removed1 frozen banana1 orange, peeled and seeds removed

Put the almond milk and spinach in a blender; blend until smooth. Add the orange, banana and avocado and blend. For additional sweetness, you can add 1 tablespoon of Grade B maple syrup or agave nectar.

Always put the liquid in first so that the blades of

the blender can move freely.


Spinach is packed with Vitamins A and K, along with magnesium and fiber. Oranges contain high amounts of both vitamin C and Potassium. Avocados are a great source of potassium and vita-min D, not to mention they are loaded with fiber.

Sources: WebMDRecipe: mindbodygreen.com

January 2014 53

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Kale-Orange Smoothie Once you’ve tried spinach in your cold beverages, you may be ready to upgrade to kale. Kale is dense with nutritional benefits, but it can add more taste than spinach in smoothies. Nevertheless, green smoothie enthusiasts have found a way to make it refreshing and delicious.

What you’ll need

1/3 cup orange juice¼ cup milk2 cups chopped kale1 frozen banana1 tablespoon coconut oil (optional)1 tablespoon flax seed meal (optional)

Place the orange juice, milk and kale in the blender; blend until smooth. Add in the banana, coconut oil and flax seed meal and blend.


Kale is high in vitamins A, C and K, and is also a good source of calcium, copper, potassium and iron, making it great for eye health among other things. Oranges contain high amounts of both vitamin C and potassium.Coconut oil helps with poor immune function, thyroid disease, heart disease and obesity.Flax seed contains good fats known as omega-3 fatty acids, which have been shown to have heart healthy effects. It is also an excellent source of fiber.

Sources: WebMDRecipe: allrecipes.com

Top: © istockphoto.com/Ockra Bottom: © istockphoto.com/Viktar January 2014 55

Folic Acid, Lutein and Vitamin K (GREEN)

The March of Dimes recom-mends pregnant women, or women who intend to become pregnant, to take a folic acid supplement to prevent birth defects. Folic acid also helps the body make healthy new cells. Lutein improves and protects vision. Vitamin K helps protect your bones from fracture, and protects against several forms of cancer.

Beta Carotene & Vitamin C (ORANGE)

Both Beta Carotene and Vitamin C support a healthy immune system. Beta Carotene helps promote good vision and healthy skin.

Lycopene and Anthocyanins (RED)

Potentially helpful in fighting certain kinds of cancer, heart dis-ease and other seri-ous health problems, lycopene is an antiox-idant. Anthocyanins are flavonoids that have the potential to help the nervous sys-tem, improve prob-lems with inflamma-tion and protect the heart.

Phenolics (Purple)

Powerful antioxi-dants, phenolics help reduce inci-dence of cancer, protect against

heart disease and slow the process of

aging.

Potassium and Phytochemicals (White)

Onions, garlic and mushrooms can reduce blood pressure, pre-vent diabetes and help reduce cholesterol.

Benefits of ColorBY FRANCES BADGETT

Left: © istockphoto.com/egal Right Top: © istockphoto.com/liewy

Right Middle: © istockphoto.com/silviacrisman Right Bottom: © istockphoto.com/twilightproductions 56 NorthSoundLife.com

D r. Joel Fuhrman, author of Eat to Live and Super Immunity: The Nutrition Guide for Boosting

Your Body’s Defenses to Live Longer, Stronger and Disease-Free is a board-certified family physician and noted expert in the field of nutrient density in food. He created the ANDI: Aggregate Nutrient Density Index, which mea-sures how much nutrition per serv-ing various foods have. According to Dr. Fuhman, leafy green vegetables are the champions of the produce aisle. Bear in mind, he is just one voice in the chorus of people who rank food nutri-ent density, but buying and eating lib-erally from his recommendations cer-tainly won’t steer you wrong.

The top of his list are mustard, turnip and collard greens, with an ANDI index score of 1000. These delicious greens are great in smooth-ies or sautéed with another ANDI favorite, garlic. Kale also has a score of 1000, and, given its popularity among foodies, the news about its health benefits has definitely gone wide. A great versatile green with a slightly more moderate flavor than mustard greens, kale is amazing in soups, sauces or dried into chips.

There’s a sleeper on the list: the qui-eter, quainter cousin of kale — water-cress. It also comes in with a score of 1000, and is fantastic in salads and sandwiches. Watercress is one of the oldest known leaf vegetables con-sumed by humans. Ancient Greeks and Persians consumed watercress for its health benefits, and sailors ate water-cress to prevent scurvy. It was first grown in continental Europe in Erfurt, Germany by Nicholas Messier in the 16th Century (source: watercress.com).

Bok Choy is next on the list at 824, and is used mainly in Asian cooking.

But this versatile veggie can be used in soups, stews and smoothies. Popeye would be proud to see spinach come in just behind bok choy at 739. Spinach also holds its nutrient richness well, even after being stored for long peri-ods of time, as in a grocery store set-ting (source: The George Mateljan Foundation).

Broccoli Rabe is a kind of confus-ing plant, because it looks a little like skinny, tall, thin broccoli, but it is more closely related to turnips. It has a nutty, occasionally bitter flavor, but is delicious in pasta sauces, on piz-zas or sautéed with onions. If the bit-terness of broccoli rabe is a bit much, Brussels sprouts come in at 672, and are exceptionally versatile. Drenched in bacon and truffle oil, they can be espe-cially delicious, but back to health, they are excellent sautéed, baked and even grilled.

Next on the list is grand and beau-tiful Swiss chard. A simple, easy, and delicious pasta sauce is sauteed Swiss chard, chopped tomatoes and olive oil. Add a little red pepper, and you have a healthy and delicious dinner. Chard is milder than mustard or turnip greens and less nutty than kale. Rainbow chard has beautiful showy stems that can really make a dish as pretty as it is healthy.

Our final greenie is a staple on artful Panini as well as super salads. Known in the South by its nickname “rocket,” arugula is on every foodie’s list as the perfect little perk in typically dull dishes.

So next time you’re in the produce aisle and feeling a bit stumped by all those nicely displayed leafy greens, pick up a few and try them out. Fighting cancer and boosting your immune sys-tem never tasted so good.

The Green Top TenBY FRANCES BADGETT

January 2014 57

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To Defend or Debunk?6 Common Health Myths Exposed

BY MEGAN MUNROE

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going to bed at midnight, you’re skipping a very valuable hour of melatonin-making.”

The two main factors that affect sleep qual-ity are: basal sleep needs (the amount you need nightly to function at your best) and accumu-lated sleep debt. If you are constantly exhausted, you may benefit from tweaking your basal sleep needs. Try re-organizing your day to avoid TV or social media after a certain hour, and brew some caffeine-free tea or take a bath. Once you’re tucked in, consider a sound machine to initiate your body’s drowsiness and boost memory mak-ing abilities. The Rise & Shine Natural Wake-Up Light and Sound Machine has been shown to align the circadian rhythms that regulate normal sleeping and waking patterns by simulating light and sounds that diminish as you fall asleep and increase as you wake. (Source: Home & Living, examiner.com.)

But what if you get consistent sleep at night and still feel like a zombie? It could be that your sleep debt is grossly overdrawn. Sleep that is lost due to poor sleep habits, sickness, or random awakenings may be to blame. New research suggests adding an extra hour or two to your nightly basal sleep number for a period of time can chip away at your sleep debt. Catnaps can’t reinstate a state of rest, but you can develop a more restorative sleep-wake schedule over time.

Ultimately, make sleep a priority. Pencil in an appointment with your mattress at the same time every evening and keep it.

Verdict: Debunk

N ight owls and nap-aholics have debated over this

number for decades. While some of us are queuing up the bedtime routine before sunset, others think that 10 p.m. is the time to crack a Redbull and kick it into high gear. The truth is that there is no magic number for a per-fect night’s sleep. Even so, that doesn’t mean you can skip or splurge in the sleep department and be just fine.

According to the National Sleep Foundation, the prescribed hourly range for an average adult is seven to nine hours, which explains why people tend to argue that eight is the ideal amount. But anywhere in that range can be considered healthy. Anything less than seven hours increases your risk of getting in a car accident or developing diabetes and heart disease. More than nine hours of sleep boosts mortality rates and encourages morbidity.

Oregon-based family physician and medi-cal writer, Erica Zelfand, MD explains why get-ting better sleep is important. “During the day, the brain releases very little melatonin. After sun-set, however, the pineal gland in the brain receives the signal to make melatonin. The body’s natural cycle (also known as a “circadian rhythm”) creates melatonin most abundantly between the hours of 11pm and 3am, during sleep.1 This means if you’re

1 Lynch HJ, Wurtman RJ, Moskowitz MA, Archer MC, Ho MH. Daily rhythm in human urinary melatonin. Science. 1975;187(4172):169. PMID 1167425

EVERYONE NEEDS 8 HOURS OF SLEEP AT NIGHT.

Don’t swallow your gum — it takes seven years to digest! Don’t sit that close to the TV — you’ll go cross-eyed! Don’t run with those scissors! (Ok, so maybe that one is a keeper.) No matter the reasons, we’ve all bought into white lies about our bodies and how to live healthier lives. To set the record straight, we consulted with the nation’s leading medical health experts and dutifully spent hours poring over the newest scientific studies to bring you the most accurate evidence out there. Oh, and a word to the wise? Don’t swallow your gum — that’s just gross.

1

M aybe you’ve noticed that some people have a cup of coffee before bed and are snoozing an hour later, while you may

have one cup of morning java and still be bounc-ing off the walls come bedtime. This isn’t your imagination, it’s a biological fact. Apparently, innate factors like gender and race can change how a person metabolizes caffeine. Lifestyle choices like smoking or taking birth control can also have an effect on the way your body handles caffeine.

On average, the body typically eliminates half of your caffeine intake in three to five hours, and the remainder can linger from eight to 14 hours. But some people,

particularly those who don’t regularly consume caffeine, will always be more sensitive.

Your individual metabolic rate isn’t the only factor that affects how a body processes caf-feine — the bean and brand of coffee may be an imperceptible contributor to your daily intake,

too. Most people assume that darker roasted beans have more caffeine than medium-

lighter roasts, but because the “burn-ing off” process takes longer, the caf-feine content is actually less in darker roasts. Also, each roasting company has their own roasting process. For instance, coffee brands like Seattle’s Best only have 10.4 mg/fl.oz while Starbucks tops out at 20.6 mg/fl. oz. If you drink several cups a day, it’s worth it to do the research. You may be surprised at how much caffeine you are actually consuming.

Verdict: Debunk

2 CAFFEINE AFFECTS EVERYONE THE SAME WAY.

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SCREEN TIME IS OF NO BENEFIT TO YOUR KIDS.

I t just makes sense. Sticking our kids in front of the TV or smart phone for hours on end can’t

be good for them. It wasn’t that long ago that kids had chores like milking cows or churning butter — and their free time was spent fishing in the nearby creek. (Or maybe that was just Laura Ingalls.) Regardless, trying to navi-gate this new technological tundra can be over-whelming. Some parents are convinced that the best option is to eliminate screen-time altogether. However, there may actually be benefits to parent-monitored time front of the screen — ones that go widely unrecognized.

Peter Gray Ph. D., a research professor at Boston College and the author of Free to Learn (Basic Books, 2013), recently suggested that limit-ing a child’s interaction with technology could be harmful to their development. “The computer is, without question, the single most important tool in modern society. Our limiting kids’ computer time would be like a hunter-gatherer adults limit-ing their kids’ bow-and-arrow time.”

But the majority of parents don’t see it Dr. Gray’s way. And new guidelines from the American Academy of Pediatrics agree with them. The AAP recommends, “Children and teens should engage with entertainment media for no more than one or two hours per day, and that should be high-quality content.” They cite the impor-tance for kids to spend time on outdoor play,

reading, hobbies and using their imaginations.

But even though children’s access to media has increased from 8% of all families in 2011 to 40% in 2013 — the numbers don’t support the notion that kids aren’t being entertained in the same ways as generations before them. According to Common Sense Media, (a non-profit that releases studies on the effects media has on

young users), household TV watching still reigns supreme and has for nearly five decades.

Rest assured word-nerds, reading books still remains the second most popular way children prefer to be entertained. Joshua Brustein, Personal Technology writer for Bloomberg Businessweek wrote, “The inexorable march toward zombie chil-dren who are glued to screens from an early age isn’t quite a reality, according to this [Common Sense Media] survey. Kids are watching much less television overall, and they are not simply mak-ing up the difference by spending more time on mobile devices.”

The most important part of this debate is to explore the reasons why your children are drawn to certain digital media and then custom-make boundaries. The happy medium may be to limit your child’s screen time to high quality learning content like the AAP suggests, but still give them some freedom to choose certain formats appropri-ate for their age. Who knows? Highly-accessible technology may be one of our era’s best ways to teach, connect, and understand our children.

Verdict: Debunk.

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P ut it down. Yes, that: the marshmallow

filled, rainbow sprinkled “dark choc-olate” bar you got for your heart’s sake. Sadly, it doesn’t count.

Academy of Nutrition and Dietetics Spokesperson Sonya Angelone, MS, RDN, CLT revealed the truth about this delightful treat. “Just an ounce of dark chocolate a day can have health benefits. Dark choco-late, with at least 70-percent cocoa is rich in antioxidants and flavo-noids.” Anything below 70% falls off the heart-healthy wagon with a resounding thud. Two dark chocolate bars that passed the percent-age test are Seattle-made Theo Pure 85% Dark Chocolate Bar and Godiva’s 72% Dark Chocolate Bar.

So what does high-percentage cocoa give us? “Dark chocolate boosts the body’s production of high-density lipop rotein cholesterol (HDL) — the ‘good’ form of cholesterol that protects against heart dis-ease, lowers elevated blood pressure and reduces the risk of stroke.” Angelone said. But keep in mind that the recommended ounce of dark chocolate is typically only 3 eensy squares — so slow your roll on the Costco-size versions.

As a summary: “It’s best to eat a heart-healthy diet and not get caught up in eating chocolates in hopes of helping your heart. Indulgence in chocolate in moderation remains a reasonable approach.”

True dat, girlfriend.

Verdict: Defend.

4DARK CHOCOLATE IS GOOD FOR THE HEART.

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S o you overdid it. It hap-pens to the best of us. If you want the ickiness

to subside as quickly as possible don’t order a double cheeseburger.

Unfortunately, greasy food may actu-ally irritate a sensitive stomach after a night of over-imbibing instead of helping ease it.

Danielle Hart is the Editor-in-Chief of ENJI Daily a San-Francisco based health and wellness magazine and has an M.S. in Holistic Nutrition from Hawthorn University. She busted this myth wide open. “First, meals like this may be energy-dense, but they don’t tend to be nutrient-dense, so you’re not getting those precious vitamins and minerals you need to detoxify the alcohol. Plus the high sodium content of foods like bacon and home fries may dehydrate you further.” The science of hangovers is widely unstud-ied, which has inspired social drinkers to come up with their own cures for centuries. Hangover symptoms, such as nausea, sensitivity to light and

headaches are all caused by changes in body chem-istry. And while no one meal or drink can reverse those seven margaritas you ordered (darn you Mexican-themed bachelorette party!), focusing on the breakdown of toxins by increasing fructose, amino acids, mineral and vitamin intake will help. As for morning-after food, Hart suggests a veg-gie omelet packed with spinach, garlic and onions, and a small baked sweet potato with a little butter. Fluids like peppermint tea and coconut water can help restore depleted cells too. But if food is the last thing on your mind, try FDA-approved hang-over tablets like Blowfish, which have a specifically buffered formula of soluble aspirin and medicinal caffeine. Regardless, be careful not to drink too much too often. Consistently consuming too much alco-hol has long-term effects which include neurologi-cal problems like dementia, stroke and neuropathy as well as liver disease and hypertension.

Verdict: Debunk

5 GREASY FOOD IS THE HANGOVER CURE.

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6 CHICKEN SOUP IS A CURE FOR THE COMMON COLD.

G olly-gee! Mom was right after all. We asked the Academy of Nutrition and Dietetics

Spokesperson Sonya Angelone once again to stir up her findings on this age-old idea:

“There is some evidence that hot chicken soup can help treat the symp-toms by known anti-inflammatory effects and by temporarily increasing the flow of mucus which might help relieve congestion. Researchers aren’t sure the exact ingredient or ingredi-ents in the soup that made it effec-tive against colds but say it may be the combination of vegetables and chicken that work together.”

Some advice for the immunity-chal-lenged? Skip the sodium-laden canned varieties. Instead, make a homemade crockpot version. The fresher the ingre-dients, the better the “cure” will be.

Verdict: Defend

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www.unitedgeneral.org • 2000 Hospital Drive Sedro-Woolley, WA 98284 • (360) 856-6021

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State for quality and safety. We care for

your family like our own.

Excellence in Diagnosis,Neurosurgery and Recovery

Fourth Corner Neurosurgical Associates PS, Inc.710 Birchwood Ave, Suite 101, Bellingham

360-676-0922 web: fourthcornerneuro.com

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David Baker MD David Goldman MD Tung Ha DO

Carlton McQueen MDPain Management Specialist

Michael Lawrence MD

Five Star Rating for Back-Neck Spinal Fusion Excellence 2011-2012

www.drfaithbult.com

Here’s to your good health in 2014!

BESTNORTHWESTWINNER

844 W. Orchard Dr., Bellingham(360) 647-3708

orchardparkassistedliving.com

We have a special offer just for you!

Whatcom, Skagit and San Juan counties are fortunate to have a medical community dedicated to excellence. The men and women in these pages offer personal care and attention. Whether you’re seeking a holistic approach to medicine or cutting-edge surgery, we are pleased to introduce you to these select medical professionals.

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January 2014 69

Aaron Kuzin, MDDr. Aaron Kuzin specializ-es in cataract, glaucoma, and anterior segment surgery. He completed his education at Harvard Medical School and the University of California/Doheny Eye Institute.

Kristi Bailey, MDDr. Kristi Bailey is a specialist in cataract surgery and med-ical retinal disease. She is a graduate of Baylor College of Medicine, and completed her Ophthalmology Residency at Casey Eye Institute.

WHATCOM EYE SURGEONS 2075 Barkley Blvd., #205 Bellingham360.676.6233www.whatcomeyes.com

Justin Wright, ODDr. Justin Wright provides medical eye care, with specif-ic interests in ocular disease and strabismus. He is a grad-uate of the Pacific University College of Optometry in Oregon.

WHATCOM EYE SURGEONS Whatcom Eye Surgeons proudly works with your family eye care provider to determine the best treatment for your eyes. We recommend consulting with your eye doctor first—he or she can provide information, discuss the best options, and recommend a medical or surgical consultation with us, if appropriate. Our highly experienced, local team includes:

BELLINGHAM SPINE PAIN SPECIALISTS, PC2075 Barkley Blvd., Suite 250, Bellingham, WA 98226t: 360.527.8111 | f: 360.527.8115www.bellinghamspine.com | [email protected]

textbook and encyclopedia chapters, as well as national and international clinical practice standards and guidelines in the field of spine pain. His research publications have led to the discovery of novel therapies for complex pain problems including head and neck pain, cervicogenic headache, thoracic spine pain, and sacroiliac joint pain.Since moving to the Pacific Northwest in 1997, he appreciates Bellingham for its beauty, outstanding medical community, quality of life, and outdoor activities. His interests include fly-fishing, guitar, and non-profit charitable work.

Way Yin, MDDr. Yin is recognized as one of the nation’s pre-eminent experts in the field of chronic spine pain. His clinical, academic, research, and societal work has contributed to his ranking among the best 70 Pain Physicians in America and top physicians in Washington State. A graduate of the College of Physicians and Surgeons of Columbia University in New York, Dr. Yin trained in General Surgery and Anesthesiology at the University of Washington in Seattle. He has multiple Board Certifications, including Pain Medicine.An ardent patient advocate and expert in the field of evidence-based medicine, Dr. Yin is one of only a handful of spine-pain physicians in the world with published clinical outcomes in peer-reviewed medical journals. He receives patients in referral nationally and internationally. Dr. Yin is the past-president of the International Spine Intervention Society, a member of numerous committees for the North American Spine Society, has served as an advisor to the Center for Medicare and Medicaid Services (CMS), WA State Medical Board, and has authored definitive

BELLINGHAM SPINE PAIN SPECIALISTS, PCThe best clinical outcomes come from precise and accurate diagnoses. By taking the guesswork and “wishful thinking” out of managing chronic spine pain, Dr. Yin’s world-class clinical, scientific, and academic expertise allows patients access to state-of-the-art evidence-based spine care right here in beautiful Bellingham, WA at Bellingham Spine Pain Specialists, PC.


RIGHT AT HOME 114 W Magnolia St., Suite 109Bellingham, WA 98225 360.392.3934www.rahnorthwest.com

Whether it is for assistance after a stay in a hospital, an aging parent who needs extra help or companionship to remain in their own home; or as a respite for the spouse or family member caring for a loved one, Right at Home can help.

For more information, call Sharon or Steve at 360-392-3934 or email us at [email protected] or [email protected]. You can also visit our website at www.rahnorthwest.com, see us on Facebook at www.facebook.com/rahnwwa, or follow us on twitter at www.twitter.com/#rahnwwa.

To achieve our vision we:

• Provide dependable, compassionate, licensed and bonded caregivers who share the vision of our local Right at Home office

• Maintain an ongoing dialogue with our clients’ family members and advocates about their individualized care plan

• Review each client’s individualized care plan regularly to ensure that our services match our clients’ changing needs

• Respond timely to referrals for homecare assistance from case managers, social workers, and other healthcare professionals in our community

Steve Morris, PhD, CSA®

Dr. Steve Morris is a Certified Senior Advisor (CSA®) and is Owner/Administrator of Right at Home Northwest Washington. He obtained his PhD Integral Health from California Institute for Human Sciences in Encinitas, California and holds a Masters in Economics and a BA in International Relations both from George Mason University in Fairfax, VA. Steve relocated to Bellingham, WA after living and working in Asia for more than 20 years as a Leadership and Workplace Wellness Coach. Morris’s field of specialization is in achieving mind-body wellness at the individual, group, and community level. He helps individuals and groups overcome real and perceived limitations in order to facilitate sustainable high performance. Steve loves to travel, sail and SCUBA dive.

Sharon Morris, MEd, CSA®

Sharon Morris a Certified Senior Advisor (CSA®) and is the Director of Care Services of Right at Home Northwest Washington. She obtained her Masters of Education from George Mason University and a BA Psychology from Regents College. Sharon also holds a Certificate in Counseling. Sharon relocated to Bellingham, WA after living and working in Asia for more than 20 years as an elementary school teacher at several international schools. As Director of Care Services at Right at Home Northwest, Sharon recruits, trains, and supervises caregivers to improve the quality of lives of the people they serve. Sharon enjoys baking, quilting, reading a good book, and taking long walks with her dog, Tashi.

RIGHT AT HOME NORTHWEST WASHINGTONThe Northwest Washington office of Right at Home is locally owned and operated by Sharon and Steve Morris and serves the communities of Whatcom, Skagit, Island, San Juan and northern Snohomish counties. Our vision is to improve the quality of life for those we serve. We do that by providing high quality in-home caregivers to serve you.

January 2014 71

PRIME MASSAGE AND SPORTS MEDICINE1433 N State St, Bellingham (O) 360.319.3924 | (F) 360.392.6245primebellingham.com

Kerry Gustafson has built her career with the goal of opening this multi-disciplinary clinic, providing active people individualized, patient-centered care. As a licensed athletic trainer, and a licensed massage practitioner, Kerry specializes in manual therapy, pre-habilitation, and rehabilitation. She approaches patient care, listening to each person’s goals, activities, and lifestyle, developing a treatment plan to uniquely fit their needs.

Athletic training is practiced by athletic trainers—allied health care professionals who collaborate with physicians to optimize activity and participation of patients and clients. Athletic training encompasses the prevention, diagnosis, and intervention of emergency, acute and chronic medical conditions involving impairment, functional limitations, and disabilities.

Kerry is presently the only athletic trainer in Washington to own and operate a private practice. In 2013, her first year, she was voted Best Massage Therapist in Bellingham in the Cascadia Weekly, and won the Bronze Medal for massage in Bellingham Alive.

PERFORMANCE HEALTH NORTHWEST1433 N State St, Bellingham (O) 360.738.8877 | (F) 360.392.6245PerformanceHealthNW.com

Dr. DeRoche’s vision of how chiropractic care should be practiced is simple: the body cannot function at its best without optimal neurologic function, soft tissue health and joint range of motion and stability. Linking this with a lifestyle that includes eating well, daily exercise, and a positive mental status, the overall package created -- GOOD HEALTH! Dr. DeRoche’s goal is to identify the root cause of your injury/ailment and treat your body in a way to encourage fast healing. Through education, his objective is to prevent recurrence of your injury/ailment.

Opening his new office in downtown Bellingham, Dr. DeRoche has taken a major step toward creating a multi-disciplinary clinic. With a current emphasis on chiropractic, manual therapy, pre-habilitation, rehabilitation, and nutrition; his plan is to add acupuncture and naturopathic medicine. With this multi-disciplinary clinic, Dr. DeRoche aspires to enhance the overall well-being of his patients.

PERFORMANCE HEALTHNORTHWEST

PRIME MASSAGE AND SPORTS MEDICINE

Erik J. DeRoche DC, MS, CSCS, CCSPMS- Exercise ScienceCSCS- Certified Strength and Conditioning SpecialistCCSP- Certified Chiropractic Sports Physician

Kerry Gustafson, AT/L, ATC, LMPLicensed Athletic TrainerCertified Athletic TrainerLicensed Massage Practitioner


CarrDorsch Family Dental is committed to pursuing modern dentistry and the latest in technology. Same-day treatments are available, eliminating temporary crowns and multiple appointments.

SAMISH WAY HOLISTIC CENTER1326 E. Laurel St. | Bellingham | 360.733.3838samishwayholistic.com

CARRDORSCH FAMILY DENTAL3400 Squalicum Pkwy., Suite 107, Bellingham, WA 98225360.734.9926carrdorschdental.com

A variety of dental services are offered, including: • General dentistry: regular visits/cleanings, crowns, x-rays,

sealants, fillings, inlays and onlays • Advanced dentistry: dental implants, wisdom tooth surgery,

root canals, extractions, bridges, dentures and sleep apnea/snore guards

• Cosmetic dentistry: tooth bleaching/whitening, veneers and tooth-colored fillings

Voted best dentist in the 2013 and 2010 issues of Bellingham Alive’s Best of the Northwest contests, CarrDorsch Family Dental gives patients several reasons to smile. Working closely with patients, their team consists of friendly, smart and fun people who are dedicated to meeting the needs of their patients. Individual care plans are developed to help each patient achieve their unique goals.

anywhere else. From edibles, lotions, hash, BHO, RSO, CO2, honey oil and much more, your specific medical need will always be met. We encourage those interested in alternative medicine to give us a call, as we can help you learn more about becoming medically authorized. First-time patients receive a free edible, and in addition, we have a daily cannabis special and holiday specials. We also hold community events to which all are welcome. We look forward to succeeding in providing alternative medicine to an “alternative” community. At Samish Way Holistic we believe in our human right to heal ourselves with Cannabis, and we will always stand behind that belief.

Samish Way Holistic Center is a new and exciting member of the Bellingham community and has gained a solid patient base in the short seven months it has been providing safe access to medical marijuana. Eager to portray a professional and comfortable atmosphere, Samish Way strives to stay one step ahead of other providers. They have recently added a premier Dab Lounge, where medical marijuana patients can sample exclusive award-winning concentrates. In addition, Samish Way has a Clone Connection, which provides patients with quality clones for the beautiful adventure of growing at home. As we only carry the highest-quality medicine, you will find products here unlike

SAMISH WAY HOLISTIC CENTER

CARRDORSCH FAMILY DENTAL

Call one of our network providers:Sunleaf – 425.248.9066Green Wellness – 888.885.9949NWCNM – 360.734.9500

January 2014 73

Dr. Robert L. Knudson, D.D.S

Practicing family and cosmetic dentistry in Bellingham for the past 30 years, Dr. Robert Knudson is also in one of the top 1% of Invisalign providers in North America. A graduate of the University of Washington, he is a long time member of the American Academy of Cosmetic Dentistry and a former director of the California Center for Advanced Dental Studies. Clearly Comfortable Smiles has six Puget Sound locations including Bellingham where Dr. Knudson focuses exclusively on Invisalign treatment of adults and teens.

Invisalign is the most comfortable and cosmetically pleasing way to achieve your perfect smile without having to deal with uncomfortable standard brac-es that interfere with day-to-day life. Your treatment plan will be custom-ized to you and will consist of remov-able Invisalign aligners that are updat-ed biweekly. With each custom tailored aligner you are one step closer to your new dazzling smile! No other teeth-straightening system on the market is as effortless as the Invisalign system.

Here are a few of the many benefits to choosing Invisalign over conventional braces.

• Customized Fit - We create precise aligners designed to perfectly fit your teeth and achieve your desired results.

• Comfort - Invisalign aligners a have smooth edges and will never irritate your teeth or gums. You’ll forget you’re even wearing the aligner. Eating, drinking, brushing, or flossing are a breeze because the aligners are removable.

• Cosmetic - Invisalign is practically invisible! No one will know you are straightening your teeth unless you tell them. You can remove Invisalign for special occasions if you wish, but many people find that the aligners make their teeth look glossier and all around better and even leave their aligners in for pictures.

425.765.1949 or888-290-9937clearlycomfortablesmiles.com

CLEARLY COMFORTABLE SMILES, CLEARLY COMFORTABLE RESULTS


Say “HELLO” to Clear Nails

Medical, Surgical& Sports Foot Care

Michael Sherwin, DPMFAMILY

FOOT CARE, P.S.

2000 Broadway, Bellingham www.familyfootcarebham.com

(360) 738-9797

HOW DOES THE LASER WORK?The Pin Pointe Foot Laser is a specially designed, FDA approved, patented medical device that shines concentrated laser light through your toenail and vaporizes the fungal particles embedded in your nail plate and nail bed that cause toenail fungus (Onychomycosis).

IS THIS LASER TREATMENT PAINFUL?The laser light beam does not harm the nail or surrounding skin. The treatment is painless, so there is no need for anesthesia.

HOW LONG DOES THE TREATMENT TAKE?It takes approximately 30 minutes to treat all 10 toenails. 3 treatments are included in the package.

DOES IT REALLY WORK?Clinical studies to date reveal that 70% to 85% of treated patients show significant improvement. In most cases, fungal nails are completely cleared!

HOW SOON WILL I SEE IMPROVEMENT?On average, a toenail will replace itself every 6 to 9 months. Healthy new growth should be visible within 2-3 months as your nail continues to grow out.

IS THIS TREATMENT SAFE?In our clinical studies, there have been no adverse reactions, injuries or side effects. As you may know, oral medication available today for treatment of fungal nails can be hard on the liver and kidneys. Cases of liver or kidney damage/failure have been reported. This PinPointe laser treatment has no effects on your internal organs.

CAN I WALK AFTER THE TREATMENT?Yes. The treatment does not harm you in any way. You will be able to walk out of the office in your own shoes just as well as you walked in.

ISN’T LASER TREATMENT EXPENSIVE? Laser treatment is considered cosmetic and therefore is not covered by insurance plans; however, laser treatment is affordable. Flexible spending accounts (FSA) may be used to pay for in part or all of the treatment. My staff is happy to discuss payment options and to answer any questions you may have.

Actual photos of patients before and

after treatments.

BEFORE AFTER 4 MONTHS




HABITAT Make-Over

C ondos on the comeback? Yes, believe it or not, I have been told that the popularity of condos is growing. As an interior designer, I am already seeing the change.

My clientele ranges from first-time home buyers to univer-sal design for senior living, so I definitely have become quite versatile in my planning. Most recently, I have been asked to redesign small spaces in petite places. For different rea-sons, I have a book of clients who are enjoying the multi-family life. The condo is the main residence for some clients and second or third homes for others. From high-end pent-house living to two-story developments, this is a design trend that is keeping me busy! It has also been a great opportu-nity for interested parties to engage my services across the states — I recently completed a condominium in Washington D.C. online via my E Design Guide.

The client goals for this project were to create a living and office environment that was aesthetically pleasing, bright and uplifting, low-maintenance and budget-friendly.

One challenge that I had to face with my design is that dreadful four-letter-word: RULE. Yes, in the condominium com-munities there are rules from the various housing authorities that even designers must follow. In order to not diminish our vision and create a uniquely special unit, we had research to do!

This Snohomish condominium is approximately 800 square feet, with more than half of the space dedicated to the living area. It’s absolutely charming. With ample windows,

it is flooded with light each day — we had no problem crafting the appearance of a larger space.

We painted the entire unit in a greige colorway with rich latte foam ceilings and trim, giving the unit a current appeal with a chameleon effect as the light changes from day to night. Removing the dated porcelain around the fireplace enhanced its contemporary lines and gave us a clean finish. We replaced the carpet with a wide plank, hand-scraped lami-nate that was extremely affordable and absolutely striking. It included a sound dampening pad, which was mandatory, and, as a secondary precaution, we also installed an additional underlayment layer for soundproofing and moisture protec-tion. The sisal chevron rug layered with plush charcoal shag helps to soften the noise and is cozy on the feet. Last, all units must have white blinds in the windows, and the sliding door must be visibly white from the street. Yet, another opportu-nity for originality! With a 6” depth in our window fram-ing, we installed my “double-blind design on-a-dime.” Yes, my own invention to satisfy the housing requirements with-out surrendering style or our savings account. We had cus-tom window coverings made, 3” thick, to be installed one in front of the other. Our faux white-wood blinds look fantastic behind the geometric Fendi roller shades. We choose faux silk drapery for our slider, which was cleverly lined with white cotton on the outside to satisfy guidelines. We added a flannel interlinement for warmth and privacy on the inside.

Small Spaces in Petite PlacesProportion and scale for condo design

BY TANNA BARNECUT

BEFORE

BEFORE

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January 2014 77

Now to furnishing the main room, which should func-tion in a variety of ways. This area suggests space to entertain many guests, with additional seating on the hearth. The cus-tom upholstered cushion and bolster is an added novelty and easy to remove when necessary. The sleeper sofa, upholstered in performance fabric with down inserts, is a snug retreat draped in soothing cashmere throws and adorned with lav-ish oversized velvet pillows. Plus, it provides supplementary comfort for overnight guests. By selecting a piece with a low-profile, we were able to trade for a longer length without feel-ing confined.

Visual integrity is a key element in a small area, so remov-ing the cabinet over the breakfast bar was essential. By repur-posing this upper box, we extended the living area, which now shaped a designated space for snacks, projects and happy hour. As luck would have it, this cabinet fit magically above the washer and dryer in the laundry room. We installed reclaimed bar wood for an attractive focal point on the base cabinet, which created a casual appeal and led me to design a signature piece above — a one-of-a-kind reclaimed wood ceil-ing plate with chic large glass jug pendants.

The industrial lighting with vintage fixtures and warm Edi-son-style filament bulbs not only provides appropriate light for the space, it also enhances every square foot. The wire globe lantern from the Young House Collection sits over the multi-use table, is finished in an easy to clean, white high-gloss lacquer. This light and white table combination is the perfect example of adding scale and proportion while keep-ing the look light and airy. By leaning the floor mirror at the foot of the table, we not only get great reflection, the illusion of the mirror allowed us to slide the table to the wall, giving more room for traffic flow.

I’m enjoying this lifestyle design so much that I have already started looking for my own!

…


Lighthouse Bar and GrillBY DAKOTA MACKEY

P oised at the end of the Bellwether peninsula and known for its sumptuous views and elegant presence, Lighthouse Bar and Grill in Hotel Bellwether is a Bellingham classic.

The dining room is trimmed in dark wood, making it feel as if you’re in a luxury vessel poised to embark on Bellingham Bay.

Executive Chef Jordan River Lawson and his team cook up Northwest specialties with a focus on locally-sourced seafood. Chef Lawson was hired as a sous-chef a year-and-a-half ago, but was promoted to Executive Chef last February. He said he cut curly fries at the Northwest Washington Fair at age 15 and never left the industry. After working in fishing, farming and in a series of kitchen jobs, he has now found comfort at Lighthouse Bar and Grill. “I love this place, and with that, the ability to bring in local food,” he said.

The customer favorite is a toss-up between the $1 oys-ters and the cedar plank salmon with pumpkin risotto, but he thinks the seafood grill with salmon, tuna, scallops, spot prawns, dungeness, king crab, and mussels is most impres-sive. “We have such a bounty of produce, seafood, and prod-ucts coming out of this region right now, and it is our duty to showcase them,” he said. “I’ve grown up here, so it’s nice to feature food from here.” Given his time spent on Whatcom berry farms and fishing boats, he has continued on page 84 …

© A

my Parsons Photography

Dining Guide • 7 Good Things • Drink of the Month

DINE

Meet the

ChefChef David Climer from Panasia located at the Silver Reef Hotel Casino SpaWine Pairing: Samson Estates WineryPresented in association with: Judd & Black Appliance, Mount Vernon

On November 14, Chef David Climer took us through a Panasian feast of Ahi Takosu, Honey Garlic Prawns and Thai Dream Ice Cream. The Takosu were two fish tacos with delicately seared Ahi in a soy marinade on a bed of dressed slaw, garnished with cilan-tro and a mixture of black and white sesame seeds. Chef’s tip: cut the ahi while it is still partly frozen to preserve its shape and texture. The honey gar-lic prawns are normally served family-style, but for the purposes of our eve-ning, they were served in individual portions. The sauce consisted of a gluten-free soy sauce, and the dish was served on a bed of rice with a ring of broccoli. The Thai Dream Ice Cream topped the meal: Thai Iced Tea ice cream on pound cake surrounded by a caramel sauce and garnished with 2 Pockey sticks.

Wine Pairings: Samson Estates opened with a crisp, unoaked 2012 Chardonnay, and then moved to a 2012 Yakima Valley Riesling. Fruity

with peach, melon and pineapple notes, it complemented the honey gar-lic prawns. Samson also offered a 2004 Columbia Valley Cabernet Franc with the main course. To complement dessert, Samson served Oro Hazelnut Wine made from hazelnuts that are crushed and lightly roasted.

© Photography by Kaity Teer80 NorthSoundLife.com

Ahi Takosu2 oz. Ahi Tuna4-Gyoza Wrappers4 oz. Shredded Cabbage ½ oz. Shredded Carrots1 Tb. Minced Green Onions

Soy Marinade2 Tb. Soy Sauce 2 tsp. Sesame Oil Mix together

Slaw Dressing1 cup Mayonnaise1 tsp. Sweet Chili Sauce1 ½ Tb. Sriracha Hot Sauce1 tsp. Sesame Oil 1 tsp. Soy Sauce ½ tsp. Ginger powder ½ tsp. Lime Juice

Garnish1 Tb. Chopped Cilantro1 tsp. Black & WhiteSesame Seeds mixed

■ Using a taco shell fry basket, fry gyoza wrap-pers until they are golden, let them drain and gen-tly dump them out on to a paper towel. In a bowl combine mayonnaise, sweet chili, Sriracha, soy sauce, sesame oil, lime juice and giner powder whisk thoroughly then transfer into a squeeze bot-tle. Make soy and sesame oil marinade then pour

Ahi Takosu | Our Japanese version of fish tacos: four Gyoza wrappers fried crisp and filled with an Asian slaw and a slice of seared marinated Ahi tuna topped with sesame seed and fresh chopped cilantro.

Honey Garlic Prawns | Ten large Butterflied prawns, carrots, zucchini, broccoli, snow peas, chestnuts and onions cooked in a savory gluten-free honey garlic sauce served over a bed of rice surrounded by steamed broccoli.

Thai Dream Ice Cream | Thai Iced Tea Ice Cream Sprinkled with crushed almond pockey served on a pillow of pound cake in a mandarin orange caramel sauce.M

ENU

onto a plate. Cut tuna in quarter inch slices and place in your sesame and soy oil marinade. Flip both sides one time then lightly torch both sides. Place shredded cabbage on a separate severing plate and rest the shells up against it. Place additional cab-bage along green onions and carrots in the shells. Give a heavy squirt dress-ing down the middle of each taco. Place each piece of tuna on top of slaw in the center of the shells then sprinkle with sesame seeds & cilantro.

January 2014 81

Honey Garlic Prawns10 – 16/20 size prawns Raw P&D1.5 oz Zucchini1.5 oz Carrots Sliced1.5 oz Chestnuts1.5 oz Snow Peas1 oz Onions12 oz Broccoli3 tsp Fresh Chopped Garlic2 cups Jasmine Rice Steamed5 Tbsp Vegetable Oil

Sauce¾ cup Gluten-free soy sauce3 Tbsp Granulated garlic powder¼ cup Clover honey

Corn Starch Slurry3 Tbsp Corn Starch3 Tbsp WaterMixed well

■ In a pot or pan, heat soy sauce and honey together, slowly adding granu-lated garlic while whisking. Boil for about five minutes then cool it down and transfer to a measuring cup or drip cup. In a separate pan, add vegetable oil heat it up until the oil is shimmer-ing then add the prawns. When the prawns start to curl up and are about a quarter of the way cooked, add fresh chopped garlic and stir fry until the gar-lic starts to brown. Add the vegetable. If the garlic starts to burn, add a little bit of water. Stir fry for thirty seconds then add sauce. When the sauce starts to boil up, thicken with the slurry. On your serving plate, add steamed rice in the middle and mash it down. Add steamed broccoli around the edges and pour the stir fry in the middle over the rice.

your beaten egg yolks while whisking then add back to the pot and whisk some more while turning the heat back on. Bring to a boil one more time then remove from the stove a transfer into a bowl or pan and let cool in the refrigerator. Next place in an Ice cream maker for until done it should take 18–25 minutes plus or minus.

■ Make caramel sauce by heating but-ter chips in a pan with orange segments. Once the pan is hot add Cointreau and let catch fire when the fire. Once the alcohol is burned off add mash the oranges with a spoon. Stir in the brown sugar. Boil for a couple of minutes add orange extract and transfer into a cup or container then let cool at room temp. Continue to stir as it cools a small amount of water to thin it down if it is too thick.

■ Cut pound cake ½ inch from the top of the loaf then use a 3 inch ring to cut out a circle. Lightly sprinkle it with cinnamon and brown sugar mix. Pour caramel onto the plate then place the pound cake in the sauce. Place a scoop of ice cream on top of the pound cake using one two-ounce scoop. Cut your Pocky sticks in half mak-ing them four smaller sticks then crush two of them and sprinkle over the top of the ice cream. Take the other two sticks and place them in a criss-cross angle on the back of the ice cream and push them into the cake. Garnish with a sprig of mint or make a design using chocolate or other sauce as an option.

Thai Dream Ice Cream

Thai Iced Tea Ice Cream2 cups Heavy whipped cream1 cup Half & Half1 – 14 oz. Can sweetened condensed milk8 Egg yolks, beaten2 Cups water6 Tbsp Thai Tea Mix4 Tbsp Granulated sugar

Caramel Sauce4 Butter chips4 Segments of Caned Mandarin Oranges3 Tbsp Brown sugar2 oz. Cointreau liqueur1 tsp. Orange extractWater as needed for thinning when finished

Other ingredients2 oz. pound cake cut into a circle using a 3“ ring2 Pocky sticks1 tsp. Cinnamon1 tsp. Brown SugarMixed together

1 sprig mint or other sauces are optional

■ To make the ice cream you will have to make a trip to your local Asian market and pick up a bag of Thai iced tea mix. Add water, sugar & tea mix. Whisk to together good and lightly boil for a couple of minutes. Then strain with a filter and set aside. In a pot add 1 ½ cups of the 2 cups made with heavy whip, half & half and the can of sweetened condensed milk. Let boil for a few minutes. Remove about a cup of it and slowly pour into


ISLANDS

DUCK SOUP INN American

50 Duck Soup Ln., Friday Harbor 360.378.4878, ducksoupinn.com

Sitting on the border of the woods at Duck Soup Inn is one of the most delightful dining experiences you’ll likely experience. The outside eating area of this restaurant — located almost midway between Friday Harbor and Roche Harbor on San Juan Island — opened last year and offers tables for dinner as well as a couple of couches for pre-dinner drinks. The meals here match the atmosphere: fresh and natural outside; sophisticated country kitchen feel inside. Appetizers include tender calamari with a light salad, twice-baked corn soufflé with green chili lime cream and goat cheese and house-smoked oysters with a cilan-tro almond pesto. A main course of Alaskan Weathervane scallops with whipped pota-toes and a blue cheese crema followed by a Chocolate Panna Cotta paired perfectly with a pear liquor. Every bite offered freshness and flavor. The food was largely local and every dish was garnished with flowers from owner and executive chef Gretchen Allison’s own garden.

THE FREELAND CAFE American/Hawaiian

1642 E. Main St., Freeland 360.331.9945

For more than 35 years, The Freeland Cafe’s been serving Whidbey Island locals a dawn-till-dinner menu of American breakfast classics

with a mix of Hawaiian flavors. A stack of three savory pancakes stuffed with delicious, sweet blueberries marks a signature favor-ite among the carb-craving regulars, while a hearty egg breakfast with crisp, sizzling bacon charms away the hunger of nostalgic home-town diners; add Hawaiian-style rice with Spam and gravy for a more exotic breakfast alternative. Lined with ceiling-high windows and an eclectic mix of artwork, The Freeland Cafe offers a generous seating area situated adjacent a popular bar of the same name. Sit back and enjoy the aroma of warm syrup and coffee, and the friendly chatter of neighborly patrons as you dine back to a simpler time.

TOBY’S TAVERN Seafood

8 Front St., Coupeville 360.678.4222, tobysuds.com

Overlooking the scenic Penn Cove in the center of old Coupeville, Toby’s Tavern offers diners a dive bar ambience with a delicious menu of seafood favorites. Their famous bowls of Penn Cove mussels — served by the pound! — come fresh from the adjacent cove, and keep shell-fish connoisseurs clamoring for a regular fix. Steamed and soaked in a scrumptious mix of simple seasonings, wine and juices, Toby’s robust offering of mussels makes for a memo-rable visit. Fish and chips arrive hot, deliciously flakey, and generous in size, with sides of sweet coleslaw and fries deserving mention for their merit. For those waiting among the weekend crowd of regulars, a giant chocolaty brownie will drive your mind insane, and keep your appetite satisfied before the main course earns its way into the dining room.

VINNY’S Seafood

165 W. St., Friday Harbor 360.378.1934 vinnysfridayharbor.com

Owner Becky Day welcomes diners to Vinny’s Ristorante in Friday Harbor, mirroring the feel of this warm Italian restaurant. Dishes change monthly and reflect the desire of Chef Daniel Van Hamsersfeld to serve simple, everyday fare. His appetizers of Fior de Latte — a caprese salad — and mushroom medley (mushrooms with a Marsala demi glaze and cambozola cheese) are perfect for sharing and leave space for a summery Capellini Mediteranea (prawns and clams in a light white wine and olive oil sauce). As well as a good selection of pastas, Vinny’s has seafood and meat entrées, many of them traditional favorites like Veal Marsala and Chicken Picatta. The cocktail list includes old favorites and some fun offerings like the Crantini and a rhubarb margarita. Top off a meal with crème brûlée — a light, room-tem-perature custard topped with a layer of burnt sugar.

DINING KEY . . . . . . . . . . . . . up to $9

. . . . . . . . . . . . . $10–19

. . . . . . . . . . . . $20–29

. . . . . . . $30 or greater

. . . . . . . . . . . . Breakfast

. . . . . . . . . . . . . Brunch

. . . . . . . . . . . . . . Lunch

. . . . . . . . . . . . . Dinner

. . . . . . . . . Family-Friendly

. . . . . . . . . . . . . Takeout

. . . . . . . . Outdoor Seating

. . . . . . . . . . Reservations

. . . . . . . . . . Happy Hour

. . . . . . . . . New Review

See all our restaurant reviews on our Eat and Drink tab at northsoundlife.com

SKAGIT

13MOONS AT SWINOMISH CASINO & LODGE Seafood/Steak

12885 Casino Dr., Anacortes 360.588.3800, swinomishcasinoandlodge.com/ dining/13moons

Located within the casino 13moons is sure to catch your attention. Situated on the water-front offering a lodge atmosphere which is warm and inviting. The menu offers a wide variety including First Plates, Entree Salads, Seafood and Beef. We started our meal with generous pours of wine. Then moved on to the Roasted Beet Salad, I am always skeptical of this as it needs to be just right, and they did not disappoint. The Filet Mignon was cooked to perfection at medium and mouth watering. This is a great choice for an evening out, you will walk away satisfied and understand why it is becoming the go to place for locals and visi-tors alike.

CALLE Mexican

517 S. 1st St., Mount Vernon 360.336.5566, callelove.com

Newly opened, this eatery is already getting attention with a write up in Sunset magazine. Known for their take on Street Tacos — with six meat fillings to choose from and handmade corn tortillas — but that’s certainly not the only mouthwatering option. Try the Carne Asada, Posole or Tortas to name just a few menu options. The Spicy Mango Margarita, made with fresh mango and jalepeno, is fast becom-ing a customer favorite. With 60+ tequilas and mescals to sample, there’s always another reason to visit again.

CONWAY PUB & EATERY American

8611 Main St., Conway 360.445.4733

Don’t let tiny Conway fool you — this pub packs big flavor. Though the town is unincor-porated, business is never slow in this water-ing hole. Farmers often come here after a hard day’s work as well as bikers making a pit stop on a scenic weekend ride. Their food matches their patrons’ big appetites, such as the blue cheese burger topped with crisply fried shoe-string onions or the mouthwatering oyster burger. Packed with flavor and Americana spirit, Conway Pub & Eatery is a Skagit Valley icon.

January 2014 83

DINE Dining Guide

a first-hand experi-ence about what our area best offers a chef.

Dinner at Lighthouse Bar and Grill can be a little spendy, so grab a date and make it a special event. Steaks are a highlight in the evening. If you’re look-ing for something simpler, lunch is rea-sonable in price and still carries many Northwest seafood options like fried calamari rings and salmon cakes. Many of the dishes have an international flair. The calamari is served with tzatziki, a Greek sauce made with yogurt and cucumber. The salmon cakes, made with rotating types of King salmon, are served with greens and a drizzle of curry aioli for an interesting, mild kick.

Lunch features classics like fish and chips with your choice of halibut, cod or salmon; however the waiter may rec-ommend the prime rib beef sandwich with a soft bun, smoked provolone and au jus for dipping. Skip the side caesar and opt for french fries instead.

The service is perhaps the highlight. The wait staff is genuine, attentive and easygoing. The atmosphere could be stuffy, but the service softens it. So sit back, marvel at the beautiful view and enjoy a meal of Northwest bounty.


IL GRANAIO Italian

100 E. Montgomery St., Ste. 110, Mount Vernon 360.419.0674, granaio.com

Chef Alberto Candivi arrives at Il Granaio in downtown every morning to make the day’s pastas by hand, sculpting basic ingredients into the building blocks for lavish, rich Italian dishes served throughout the day. When the ingredients call for a lighter hand, his restau-rant also turns out reserved, delicate dishes. Il Granaio is a practice in the intricacies of cuisine, displaying the best flavors Italian food has to offer. With more than 30 items on the entrée menu, the list can be quite daunting. Il Granaio’s dessert menu is just as lush as the entrée menu. The wine menu is expansive, and the beer menu features several local craft brews. Their grappa selection does the Italian cordial the justice it deserves.

THE OYSTER BAR Seafood

2578 Chuckanut Dr., Bow 360.766.6185, theoysterbar.net

The Oyster Bar on Chuckanut Drive is perched among towering conifers above the oyster beds. The cozy restaurant is housed in a struc-ture dating from the 1920s that has survived many incarnations. According to owner Guy Colbert, the restaurant owes its reputation to its remote, quintessentially Pacific Northwest setting. But people don’t dine at The Oyster Bar for its location alone. The restaurant’s namesake is the draw, and its chef, Justin Gordon, has an abundance of knowledge about oysters — both local and imported — and reveals a passion for working with this native shellfish. While oysters are the signature offer-ing, The Oyster Bar offers a variety of other fine-dining choices and is known in the Pacific Northwest for its extensive wine cellar.

TRUMPETER PUBLIC HOUSE Gastropub

416 Myrtle St., Mt. Vernon 360.588.4515, trumpeterpublichouse.com

The Trumpeter is an ideal combination of high-end, fine dining and English pub variety. Try traditional pub selections like shephard’s pie, fish and chips, or more unique choices like pork tenderloin complimented with an apricot-honey glaze or crab mac and cheese with a creamy Gruyere sauce and wild-caught crab. Additionally, the Trumpeter looks to accom-modate all tastes with gluten-free dishes, and the option to make any dish gluten free. Of course, a gastropub isn’t complete without beer and Trumpeter completes the dining experi-ence with 18 taps of local and European brews. There’s also a fine selection of wines and drink choices.

Lighthouse Bar & Grill One Bellwether Way, Bellingham360.392.3200lighthousebarandgrill.com


WHATCOM

ANTHONY’S HEARTHFIRE GRILL Beef/Seafood

7 Bellwether Way, Bellingham 360.527.3473, anthonys.com

Anthony’s Hearthfire Grill serves the same quality food we’ve come to expect and love from Anthony’s other restaurants. The Hearthfire menu speaks to the everyday eater, not just the special occasion treat of Anthony’s. Seasonal items, like peaches or huckleberries in the summer, complement salads, entrees and drinks. Steaks, seafood and items on the Woodfire rotisserie round out the selections.

BAYOU ON BAY Cajun/Creole

1300 Bay St., Bellingham 360.752.2968, bayouonbay.com

Bayou On Bay serves a wide variety of classic Cajun/Creole dishes, such as gumbo, jamba-laya, po’ boy sandwiches and hush puppies, to name a few. A house-made remoulade, which accompanies many of the dishes, is worth the trip alone. The bar offers an extensive list of drink options. Bayou on Bay is a must for foodies as well as people just looking for a sat-isfying meal.

BLACK FOREST STEAKHOUSE German/Steak

1263 Barkley Blvd., Bellingham 360.733.9185 638 Peace Portal Dr., Blaine 360.306.8342, blackforeststeakhouse.com

Black Forest Steakhouse offers a versatile dining experience. Fancy enough for anniver-saries and graduation celebrations, it’s also a place you’ll want to go to any day. Black Forest makes its steaks differently from most other steakhouses: It broils them in a 1,600-degree oven, leaving the meat tender and flavorful.

BLACK PEARL Vietnamese

1255 Barkley Blvd., Bellingham 360.756.5003 202 E. Holly St. 117, Bellingham 360.318.7655 blackpearlbellingham.com

Bellingham has an abundance of Vietnamese restaurants; the trick is to find ones that stand out — like the Black Pearl. With all the avail-able extras, it is almost impossible to get the same flavor twice. The pho is clean and refresh-ing with a variety of sauces to add as extra seasoning. It comes with a variety of types of meat, including round-eye, brisket and chicken, but vegetarians don’t despair, there’s an option for you, too. One nice feature of the Black Pearl’s menu is that it doesn’t only serve pho. Try the chicken or beef teriyaki, or a noodle bowl. The Black Pearl’s selection of crepes is second to none — everything from classic butter and cinnamon to New York Style Cheesecake with strawberry or raspberry jam.

BLUE FIN SUSHI Japanese

102 S. Samish Way, Bellingham 360.752.2583, bluefinbellingham.com

At Blue Fin Sushi, fresh sushi is used to create a variety of tasty options like the Tekka roll, which is seaweed, rice and tuna. The wait-staff is friendly and it’s always entertaining to watch the chefs at work. Blue Fin also offers a full menu of non-sushi food items. Its version of fish and chips, for example, is a must-try: tempura fried salmon pieces served with sweet potato fries with a creamy wasabi sauce for dipping. Blue Fin Sushi also serves a variety of teriyaki, orange chicken and bento boxes.

THE COPPER HOG Gastropub

1327 N. State St., Bellingham 360.927.7888, thecopperhog.com

Gastropubs are known for having pub fare with high-class style and high-class food, and that’s exactly what you’ll find at The Copper Hog. You can also find classic pub favorites like fish and chips, bangers and mash, and poutine, as well a less-routine pub grub such as Ramen soup or ahi prepared a variety of ways. The Copper Hog also has a wide variety of beer, including local and organic brews. The menu changes seasonally. You’ll want to go back often so you can enjoy everything the menu has to offer.

D’ANNA’S CAFE ITALIANO Italian

1317 N. State St., Bellingham 360.714.0188, dannascafeitaliano.com

If you’re looking for good Italian food without having to resort to a national chain, D’Anna’s may be the place for you. The emphasis here is on the food, not the frills. The restaurant stands out in many ways, but D’Anna’s deli-cious, homemade pasta is what really makes it special.

DIRTY DAN HARRIS Steakhouse

1211 11th St., Bellingham 360.676.1087, dirtydanharris.com

The “dirt” on Dirty Dan Harris? In a word: excellent. The steakhouse provides warm, friendly wait-staff, quaint historic surroundings and superb food. Perhaps the best reflection on the restaurant is owner Kathy Papadakis’ wait-staff. Most have worked here for years — and it shows in their enthusiasm for your dining experience. The filet mignon is Dirty Dan’s signature entree. You won’t be disappointed. Leave room for dessert, however, because the selections are dangerously good.

FIAMMA BURGER All-natural Burgers

1309 Railroad Ave., Bellingham 360.733.7374, fiammaburger.com

One word speaks volumes about Fiamma Burger: variety. With six different patty types

January 2014 85

Mon.–Wed. 4 p.m.–11 p.m. (last call)Thursday 4 p.m.–12 a.am. (last call)Fri. & Sat. 4 p.m–1 a.m. (last call)Sunday 4 p.m.–10 p.m. (last call)

360.671.1011

Located inside the Best Western Plus Lakeway Inn714 Lakeway DrBellingham, WA 98225www.thelakewayinn.com/events

Weʼve made a 360-degree change in our offerings! In addition to our fabulous martinis and menu of Northwest Local Fare, we have an updated small plates menu and a new selection of 12 Washington regional Craft Beers. Enjoy entertainment that ranges from Top DJs to Open Mic Night and Exciting Giveaways. Live entertainment on weekends showcases local musicians.

Menu and Happy Hour Information

Craft Beers • Small Plates • Dancing • Live DJs • Live Entertainment

Voted Bellinghamʼs

Best Happy Hour!

www.facebook.com/poppes.bistro

Introducing poppes 360The best place for evening entertainment in Bellingham

Home to Bellingham’s largest outdoor Covered patio!

BESTNORTHWESTWINNER

Best Cocktail!


360.671.1011





Voted Bellinghamʼs

Best Happy Hour!




BESTNORTHWESTWINNER

Best Cocktail!


360.671.1011





Voted Bellinghamʼs

Best Happy Hour!




BESTNORTHWESTWINNER

Best Cocktail!

Featuring fabulous martinis and menu of Northwest Local Fare, we have an updated small plates menu and a new selection of 12 Washington regional Craft Beers. Enjoy entertainment that ranges from Top DJs to Open Mic Night and Exciting Giveaways. Live entertaiment on weekends showcases local musicians. Home to Bellingham’s largest outdoor covered patio!

Catering • Events • Private Rooms

Bellingham Marina, 21 Bellwether Way360.714 8412, GiuseppesItalian.com

Meet, Mingle & Partythis holiday and thoughout the winter!

Open 7 days Lunch 11:30 a.m. Mon - Sat Daily Happy Hour 3p.m.- 6p.m.Early Dinner Specials 3p.m. to 6 p. m. Full Dinner Menu Starting at 5 p.m.

(including homemade veggie, bison and salmon) and more than 17 menu options, there are endless possibilities for a burger masterpiece. You can even get a “burger in a bowl,” served without the bread. And with extra things to add on like fire-roasted green chiles or a scoop of chili, it could take a long time to find your perfect creation. All burgers are served on a fresh-baked egg bun, with crisp lettuce and all the usual fixings. Spice it up with chipotle ketchup, spicy mustard, or curry mayo, then cool it down with a beer or milkshake.

FIRESIDE MARTINI & WINE BAR Dinner/Bar

416 W. Bakerview Rd., Bellingham 360.738.1000, firesidemartini.com

Fireside is out to make a name for itself. By using fresh, local ingredients and a menu that changes on an almost daily basis (based on what’s fresh at the market that day), the Fireside has a lot to offer the casual diner and those more focused on detail. The Fireside claims to have the largest “by the glass” wine selection in Bellingham, none of which are served anywhere else in the area. Cocktails are based on in-house infusions of spirits and it’s a collection found only at Fireside. Beer options range from local to obscure to international. The decor in Fireside is welcoming and inti-mate, with couches and armchairs throughout the lounge.

GIUSEPPE’S AL PORTO Italian

21 Bellwether Way, Bellingham 360.714.8412, giuseppesitalian.com

Giuseppe’s Al Porto Ristorante Italiano pro-vides an enhanced dining experience to its cus-tomers, including outside seating that provides diners with the joy of eating by the water and taking in the sights of beautiful Bellingham Bay. The classic Italian dining that earned Giuseppe’s the reputation as the finest Italian restaurant in Bellingham is still going strong. Whether you try the chicken marsala, happy hour specials or three-course, early-dinner spe-cials, your mouth will water. Daily specials and the full menu include meat specialties, fresh seafood and authentic Italian pastas.

INDIAN FLAVORS RESTAURANT Indian

3930 Meridian St., Ste. 107, Bellingham 360.647.1589, indiaflavor.com

At Flavor of India all the dishes are rich, deli-cious and truly feel authentic. Dishes come with your choice of pulao rice or the classic Indian bread naan. Flavor of India offers a variety of vegetarian and non-vegetarian dishes, all with exquisite and well-developed flavors. There’s also a variety of flavors of naan, including garlic or spinach. For those unsure of what to order, or those who want to try multiple dishes at once, try the lunch buffet.

DRINK OF THE MONTH

W hile working my restaurant job recently, I heard a cus-tomer say, “People in this

town are making some seriously good gin cocktails right now.” I thought about this and sought to find a creative use of gin in Bellingham.

Redlight immediately popped into my head for the carefully crafted and unique spirits. Located on North State Street, Redlight has been open for nearly two years, offering a place for friends and lovers alike to meet by can-dlelight. With brick walls and eccentric art, Redlight’s atmosphere is sophisti-cated, yet humble.

I scanned over the chalkboard menu and landed on the “Wasp Nest.” The bartender muddled fresh ginger, squeezed half a lemon and added all the necessary liqueurs for a gentle sweet-ness to counter the generous pour of

gin. After a shake over ice, the dark orange drink was served up with a lemon zest twist.

The initial taste was sweet, followed by tart and finished with a punch of gin. It is the type of drink to sip slowly, savoring the intense flavor.

Take a trip to Redlight, per-haps during a night with live music. You’ll feel like you’re in someone’s home with the warm ambiance and murmur of locals. Try the inspired “Wasp Nest.” Like its name, in a single sip, fla-vors will fly into your mouth and leave you…buzzed.

Redlight1017 N. State St. Bellingham Happy Hour: 4–7 p.m.redlightbellingham.com

Place: Redlight

Ingredients: Gun Club Gin, Lemon, Honey Liqueur, Ginger, Elderflower Liqueur

Cost: $10

WASP NEST


O ne of the most exciting new trends in ‘cocktail culture’ is the advent (or should I say

welcome return) of the mini-cocktail. The name is a bit misleading — a mini-cocktail is not a thimbleful or a shot, but rather a fully crafted drink served in a glass of 6oz or smaller. This dimin-utive size is a far cry from the 10–12 oz monster drinks seen recently where you are drinking lukewarm (at best) gin by the time you make it to the bottom of the gimlet. Two 24-oz drinks might seriously put you under the table, and over your limit! Many home bartenders and purveyors of cocktails are instead turning to glassware such as the “Nick and Nora” glass — a wonderfully ador-able cocktail vessel that looks like a mash up of a small martini triangle and a coupe glass. These particular glasses are named for the famous sleuths Nick and Nora Charles of the 1934 movie The Thin Man. The truth is, the cock-tails of the ‘30s and ‘40s were not behemoth — they were between 3 and

5oz, making the infamous 3-martini lunch a fun way to spend your noon hour and still be able to function in the afternoon.

A new generation of bartenders is finding that in a smaller glass, they can control the taste and the balance of ingredients in new and exciting ways. Bartenders are becoming much closer to chefs as they concoct elaborate drinks using fresh herbs, vegetables, tinctures and alcohol that are worthy of both the price and the time taken to make them. Brandon Wicklund, the owner of Bellingham’s The Real McCoy is a proponent of the move-ment. “A smaller cocktail can be more forward and assertive — the differ-ent flavors can meld without becom-ing overwhelming,” he said, which is unlike what you can see in a typical ‘bucket like’ glass.

Another great bonus to this emerg-ing trend is that it allows you to moni-tor your alcohol intake more carefully. When you are hosting an event at your

home, it is always good to keep an eye on how much people are drinking, and to entertain without making your guests green the next morning.

As the days get shorter and we snug-gle into cozy sweaters, light the fire and switch from summer spritzers to sap-phire martinis, there are easy ways to take advantage of this exciting trend. First, make sure you stock your bar with appropriate glasses — anything under 6oz will do. It’s possible to find glassware made new via outlets like Amazon.com and TableTopStyle.com, or you can scour our local antique stores for any coupe or vintage glass-ware of the correct size. Once you have the perfect glasses, bring home some aromatics and herbs — nothing fancy is required. Olives, lemons, cranber-ries, mint and possibly a sprig of rose-mary are all you need to make several cold weather drinks that will delight your guests. Make sure to chill the shaker and glassware before mixing drinks — and enjoy!

Good Things Come in Small PackagesBY SARAH BRAND

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Dragon RiverBY DAKOTA MACKEY

D ragon River has made a name for itself among many as being the best Chinese food in Bellingham.

With specialties from the Black Dragon River of Northeast China, the eatery offers palatable juxtapositions of sweet, spicy, soft and crunchy.

Husband and wife, Frank and Sue Wang, moved from Heilongjiang prov-ince to Bellingham and opened their restaurant in June 2012. While Sue works in the front of house, Frank cooks up the Chinese delicacies in the back. Sue said Frank, who learned from his dad, has been cooking his whole life. His dad would use ordinary, basic ingredients to make elaborate dishes with varying flavors and textures. After working in restaurants for other people Frank decided he wanted a restaurant of his own to pursue his passion for experimenting in the kitchen.

“You have to love to cook in order to make good food,” Sue said.

With the flexibility of being able to build their own menu, they have been able to include family recipes that they grew up eating in China. Some dishes they would eat every day and some they could only afford to eat on holi-days. The pair brought their culinary traditions to the U.S. and love sharing their food with people. Sue said when Frank makes the honey-glazed pork at home, it flies off the table.

The pork she is referring to is a mainstay on the menu at Dragon River. A heaping pile of thinly battered and flash fried pork is coated in a house made honey glaze and dressed with fresh cilantro. While this dish is on the sweeter side, the dry stir fried green beans are packed with chili spice. The entrees are all served with a pile of fluffy, white rice to mellow the other powerful flavors and provide a starch essential to every Chinese meal. The dishes are plentiful and suit groups well for a family-style meal.

The smaller appetizers are also appealing, like the Bao Zi, small steamed dumplings filled with succulent pork, or the spring rolls filled with cab-bage and fried.

As Sue dropped the Bao Zi off she said, “They’re small, but so cute.”

Though Sue won’t make recommen-dations to customers for food because she wants people to make their own opinions and decide their own favor-ites, she offers incredible, attentive service with a genuine hospitality you can’t help but admire.

Don’t plan on eating again for at least five hours because you will leave Dragon River stuffed like a dumpling and completely satisfied.

319 Cornwall Ave #102, Bellingham 360.734.3462dragonriverrestaurant.com

JAKE’S WESTERN GRILL Southern

8114 Guide Meridian, Lynden 360.354.5588, jakeswesterngrill.com

In addition to outstanding barbecue, Jake’s also features a full line of fresh-cut salads, burgers, Southern sandwiches and a full-service bar. If you’re a true lover of Southern barbecue, you owe it to yourself to head north and give Jake’s Western Grill in Lynden a try.

KURU KURU SUSHI Japanese/Sushi

11 Bellwether Way, Bellingham 360.392.8224, kurukurubellingham.com

Kuru Kuru Sushi, which translates to “go around Sushi,” offers not only a good meal, but a good experience. Some of the offerings, like the Dynamite roll, are lightly tempura fried before being put on the conveyor belt to travel around the restaurant to hungry patrons. More traditional, classic sushi, like the raw salmon (which is buttery and delicious) also travels on the belt. A variety of non-fish related faire, like gyoza, egg rolls and desserts also are offered. If you don’t see something you like, the chefs behind the counter will gladly make something for you.

MAGDALENAS Crêperie, European

1200 10th St., Ste. 103, Bellingham 360.483.8569, magdalenascreperie.com

Paris, London, New York, Vancouver and Bellingham have them. Little shops where the aromas of sweet and savory crêpes, custom sandwiches and hot soup du jour fill the air. With a formidable selection of crêpes, it’ll take more than one trip to decide which is better, sweet or savory. But at this eatery, it is criminal to pass up the sweet little numbers filled with velvety smooth vanilla-flavored cream cheese, white chocolate and your choice of fresh fruit. A crêpe option for every crêpe crave.

MYKONOS Greek

1650 W. Bakerview Rd., Bellingham 360.715.3071 mykonosrestaurantbellingham.com

Pita bread is pita bread, right? Not at Mykonos. If you order a starter of hummus, prepare your tastebuds for slices of pita bread heaven. If you consider yourself to be a con-noisseur of Greek cuisine, try the traditional Greek salad as a litmus test. You won’t be disappointed. It is delightfully fresh and light and a meal by itself, with perhaps the best feta dressing west of Athens. Should you still be hungry, your main course options include the traditional Greek spin on veggie, lamb, chicken, steak and seafood prepared with rice or pasta. Mykonos offers excellent value for the price. Phidippides would be proud.


NORTH FORK BREWERY Brewpub

6186 Mount Baker Hwy., Deming 360.599.2337, northforkbrewery.com

Mount Baker Highway is home to a pleth-ora of dining options, but at the North Fork Brewery you can get beer, pizza, tie the knot and visit the beer shrine all under the same roof. The brewery produces relatively small batches of beer, 109 gallons, keeping the beer fresh and the options changing. Their staple is the India Pale Ale. The opening taste is a strong citrus flavor, but is quickly dis-solved by the aggressive bitterness, making it a quite enjoyable beer to accompany a slice of their homemade pizza. The pizza crust is made fresh daily with a hint of beer. The sauce is well-balanced with tomatoes and spices. Made with fresh vegetables, meats and cheeses, there is nothing not to like about this pizza.

ON RICE Thai

209 N. Samish Way, Bellingham 2200 Rimland Dr., Bellingham 1224 Harris Ave., Bellingham 360.714.9995

Ask any college student: On Rice is the place to go in Bellingham. With its affordable lunch specials and three locations around town, it’s easy to enjoy one of On Rice’s many flavorful Thai dishes. A classic Thai favorite, Pad Thai, is interpreted well here. It’s sweet, without being overpowering, and has just enough spice to balance the dish out. All dishes are available with chicken, pork, beef, seafood or tofu and can be made as spicy as you want them to be, between one and four stars.

ROCKET DONUTS Bakery

11th and Harris Ave., Bellingham 360.672.6111, rocketdonuts.com

With two locations, Rocket Donuts is an icon in Bellingham for its delectable donuts and sci-fi themed storefronts. The donuts are made fresh daily, giving them their fluffy, soft texture. Try the classic glazed or spice up your morning with maple-bacon bar. Rocket donuts is unique by offering vegan and gluten free options. Lift off your morning Rocket style.

SCOTTY BROWNS North American Cuisine

3101 Newmarket St., Bellingham 360.306.8823 brownsrestaurantgroup.com/scottybrowns

Scotty Browns offers an edgy, energetic ambi-ance, a varied menu of mainstream and upscale creations, and excellent drink options for all ages. Outdoor dining is a popular alternative during warmer weather. The selec-tion of beer, wine and cocktails is broad enough to accommodate most any mood. If you are into martinis or cosmos, try the Mr. Pink. The name is a little unnerving to order if you are male, but worth the leap of faith. Some items on the menu, like appetizers, change seasonally, so you know you’ll never

January 2014 89

The following selections have made it past our taste bud test and into our top seven this issue. Step out and give them a try, you won’t be disappointed.

1

Take a trip to Temple Bar and try one of their rotat-ing drinks like the French 75. It’s light, crisp and bub-bly. Refresh yourself with this tall flute of gin good-ness. 360.676. 8660, templebarbellingham.com

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Try Little Cheerful’s California omelette, packed with cheese, spinach and mushrooms and topped with sliced avo-cado and tomato. It’s served with a dollop of sour cream and their infamous hash-browns. 360.738.8824, littlecheerful. com

Finding just one thing to highlight is hard, but at the Willows Inn on Lummi Island right now you can enjoy the venison tartare served on delicate rye with shaved cured egg yolk and lightly grilled wild mushrooms. It’s so good, you might cry a little. 360.758.2620, willows-inn.com

Sip on Espresso Avellino’s house made chai and let the staff brighten your morn-ing. They blend all of their own spices and teas, which they get from their neighbor Wonderland Teas, to make this expert chai. 360.715.1005, espressoavellino.com

Fiamma Burger is not only a staple in town for their delicious burgers, but have you tried their sweet potato fries? Woo-eee! They are tasty. 360.733.7374, fiammaburger.com

Head to the Community Food Co-op for a slice of lemon cloud cake. Between the two moist layers is scrumptious whipped cream and lemon curd. This time of year they even have seasonal ver-sions including pumpkin and gingerbread. 360.734.8158, communityfoodcoop.com

Dashi Noodle Bar’s ginger buttermilk fried chicken special was such a hit that it has made its way to the permanent menu. Dip a small piece of tenderly fried chicken thigh into the house-made cilantro was-abi ranch. 360.305.1500, dashinoodlebar.com

SEVENGOODTHINGS

get bored. Casual to upscale dining options range from hamburgers, rice bowls and pastas to higher-end seafood and steaks.

SKYLARK’S HIDDEN CAFE Eclectic

1308 11th St., Fairhaven 360.715.3642, skylarkshiddencafe.com

Syklark’s Hidden Cafe in Fairhaven is worth seeking out. From decadent breakfast items such as Eggs Benedict and house specialty Banana Bread French Toast with Maple Walnut Topping to hearty dinner entrees such Halibut & Lobster Thermidor and New York Steak with Jack Daniels Herb Butter, the menu at Skylark’s is varied and every bite delicious. Come for the food and stay for the jazz on select evenings.

STONE POT Korean

113 E. Magnolia St., Bellingham 3092 NW. Bellingham Ave., Bellingham 360.671.6710

Stone Pot isn’t just a clever name, but the clever little pots and skillets many of the meals are served in. The Stone Pot Bibimbap is a medley of vegetables with choice of meat or tofu that sits atop a sizzling pot of rice. A fried egg is placed on top — stir it in to mix the yolk throughout the rice and meat as the hot pot continues to cook the egg, similar to fried rice. All meals are served with a variety of buanchan, small, seasonal dishes of veg-etables, meats and seafood that complement the main dish. The menu also includes soups, noodle dishes and entrees such as Kabli, mari-nated beef short ribs, Spicy Pork, served on a sizzling platter with onions, and the traditional Bulgogi.

SUPER MARIO’S Salvadorian

3008 N.W. Ave, Bellingham 360.393.4637, super-marios.com

Serving fresh, healthy meals with the customer in mind is what Super Mario’s is all about, and it’s the consistent flavor and quality of the food that keeps bringing people back. The veggies are chopped fresh daily, nothing is frozen, and nothing is cooked until it’s ordered. In addi-tion, nothing is deep fried.

THE STEAK HOUSE AT SILVER REEF Steak/Seafood

4876 Haxton Way, Ferndale 360.384.7070, silverreefcasino.com

This award-winning restaurant offers elegant dining and an intimate atmosphere. Prime-grade steaks are broiled at 1,800 degrees to lock in the natural juices and finished with a special steak butter. The wine list is ample and recognized for its quality by Wine Spectator. This dining experiences rivals any of the big-town steak houses in quality and service without the big-city price tag.

THE TABLE Pasta

100 N. Commercial St., Bellingham 360.594.6000, bellinghampasta.com

Folks who have enjoyed the fresh, handmade pastas of the Bellingham Pasta Co. from their local market can now experience them served with a helping of marinara, alfredo or pesto sauce at the Pasta Co.’s restaurant, The Table, which is named for the long family-style table that fills the center of the dining room. Pasta is not the only item on the menu: starters, salads, sandwiches, pot pies and desserts round out the selections.

TORRE CAFFE Italian

119 N. Commercial St., Ste. 130, Bellingham 360.734.0029

If you want an excellent early morning espresso or a taste of old Italy for lunch or just a mid-afternoon break, Torre Caffe is the place to go. It’s authentic, right down to the co-owners, Pasquale and Louisa Salvatti, who came here from Genoa in 2005. Traditional Italian lunch fare (soups, salads, paninis and lunch-sized entrees) is made daily with the freshest ingre-dients. Louisa’s soups are near legendary. Go early, go often. Your tastebuds will thank you.

TWOFIFTY FLORA American

250 Flora St., Bellingham 360.778.8930, whatcommuseum.org

Each week, be swept away by a different choice of tartine and soup from Bellingham’s own soup and toast bar. Located in the Lightcatcher Building of Whatcom Museum, Twofifty Flora’s ever-changing menu offers options labeled as omnivore, vegan and paleo, so customers know exactly what is in each item. You don’t need to have a dietary restriction to eat here; there is something for everyone. Sit on the patio and enjoy a tartine, such as one with smoked salmon spread, capers, pickled shallots and microgreens. Nibble on the arugula salad with exceptionally tangy apple-cider vinaigrette, and savor spoonfuls of creamy sweet potato soup with Italian sausage. Both the food and service is elegant, humble and completely satisfying.

WASABEE SUSHI Japanese/Sushi

105 E. Chestnut St., Bellingham 360.223.9165, wasabeesushi.com

WasaBee Sushi is a dining experience not soon to be forgotten. Deliciously fresh and succu-lent slices of fish resting atop carefully hand-sculpted pillows of rice are a sushi lover’s dream come true. Delicately sweet Hamachi, beautifully barbecued Unagi, and bright and glistening Ikura arrive on little porcelain plates garnished with freshly made wasabi and paper-thin slices of white pickled ginger. It’s a refresh-ing break from the pink-dyed variety so often found in many sushi bars. Ambiance, incom-parable quality and prices that cannot be beat make WasaBee Sushi a darn fine place to eat.


Breakfast, Lunch and Dinner

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WILD WHATCOM: WILD THINGSJAN. 17, 9:30 A.M.

Wild Things is an event for children 6 years and younger and parents. Each month, a different park will be host to a different nature exploration. Explore, tour the paths and be in nature with your child and a group of other kid-parent duos. Learn about the native plants and animals in the area.

Rotating parks, Whatcom County 360.389.3414, wildwhatcom.org

MHP ARTS ALIVE: I LIKE TO MOVE IT!JAN. 19, 1 P.M.

Learn about the performing arts through a fun interactive workshop. Participants will learn about the creative process of music, dance and theater. Kids ages 6–12 are recommended. Parents are invited to watch. One of the workshops will teach the kids about classical and contempo-rary dance. It will be led by dancers of the Northwest Ballet Theater and the Artistic Director, John Bishop.

McIntyre Hall 5201 East College Way, Mount Vernon 360.416.7727, mcintyrehall.org

CLASSICAL

A FAR CRY CHAMBER ORCHESTRAJAN. 17, 8 P.M.

A Far Cry represents a young genera-tion of talented musicians and classical music. The self-conducted orchestra was founded in 2007 by 17 musicians. The group has pushed the boundaries of clas-sical music by experimenting with tech-niques and the way music is played and performed. A Far Cry has played over 200 performances around the world and has recorded three albums.

Mount Baker Theatre 104 N. Commercial St., Bellingham 360.733.5793, mountbakertheatre.com

SKAGIT SYMPHONY FAMILY CONCERTJAN. 26, 2 P.M.

The Skagit Symphony will play a 50-minute concert to introduce classical to music to the whole family. The pieces all come from a classical repertoire and will be directed by Roupen Shakarian. The pieces include works by Tchaikovsky, Handel, Mozart and others. Kids under 16 get in free!


FAMILY-FRIENDLY

KIDS KREATEJAN. 4, 1 P.M.

Visit the Launching Success Learning Store for a free class geared toward kids ages 5 and up. The activities are focused to spark interest and creativity in kids with art, science, math and history. Teacher Jen Zimmermann directs proj-ects that vary with each class and take at least 30 minutes to complete.

Launching Success Learning Store 133 Prince Ave., Bellingham 360.527.2641, launchingsuccess.com

FRIDAY NIGHT WRITES (FOR TEENS)JAN. 31, 6 P.M.

Teens ages 15–18 are invited to Village Books in Fairhaven to do a little writing, meet new people and learn more about the art. This is an ongoing event so par-ticipants can continue working on proj-ects with people with similar interests.

Village Books 1200 11th St., Bellingham 800.392.2665, villagebooks.com

Around Town

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A FAR CRY CHAMBER ORCHESTRA JAN. 17, 8 P.M.


THE TOWN Events

CONCERTS

OLIVER “TUKU” MTUKUDZIJAN. 31, 7:30 P.M.

Zimbabwean Oliver Mtukudzi—accom-plished singer, composer and guitar-ist—will perform for one night only at McIntyre Hall. Mtukudzi is known for his robust, deep voice and songs writ-ten about everyday life and the life of the people of Zimbabwe. He even has a beat named after him: “tuku.” Tuku’s music is influenced by a humanist chimurenga ethos with incorporations of South African mbaqanga, the energetic Zimbabwean pop style jit and traditional kateke drumming.


DANNY SCHMIDT AND CARRIE ELKINJAN. 15, 7 P.M.

Head to the Green Frog Tavern for a brewsky and two great musicians! Normally Danny Schmidt and Carrie Elkin tour solo, but for one night they will join musical forces on stage. They have great chemistry you say? The dynamic duo are a couple offstage, and the sparks fly when they perform together. While Danny is known for his poetic lyrics, Carrie is best known for her soulful vocals.

Green Frog 1015 N. State St., Bellingham 360.756.1213, acoustictavern.com

WARJAN. 11, 8 P.M.

War is a band of many traits with influ-ences of jazz, rock, funk, soul, R&B and Latin. War really took off in the 1970s with their hits “Slippin’ into Darkness” and “Me and Baby Brother.” Many peo-ple could relate to the lyrics War sang because they were about issues like the Vietnam War and Watergate. The band kept going up and have sold over 50 mil-lion records. Don’t miss this night of great music at Mount Baker Theatre.


January 2014 93

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FLY DAY AT HERITAGE FLIGHT MUSEUMJAN. 18, 12 P.M.

Visitors will get a look at some of the rarest and precious military aircrafts from WWII to the Vietnam War. Apart from just the big vehicles and planes, there are collections of different memorabilia and artifacts. For kids specifically, head to the Future Flyer area for child-friendly activities.

Bellingham International Airport 4165 Mitchell Way, Bellingham 360.733.4422, heritageflight.org

WHATCOM MUSEUM: SPEAKERS ON ICEJAN. 11, 2 P.M.

As part of Whatcom Museum’s Vanishing Ice Exhibit, artist Maria Coryell-Martin will speak about the affect of climate change on biodiversity. Get the opportu-nity to meet an artist and learn about dif-ferent ways the change in climate is having an impact on wildlife, plants and people.

Old City Hall 121 Prospect St., Bellingham 360.778.8936, expeditionaryart.com

DANCE

BALLET IN FILM SERIES: JEWELSJAN. 19

As part of Pickford Film Center’s Ballet In Film Series, they will live steam the Bolshoi Ballet in Moscow, so patrons can watch a magnificent ballet from the comfort of the Pickford’s seats. George Balanchine created three disparate bal-lets as a tribute to Paris, New York and St. Petersburg. The cities are represented through emeralds, rubies and diamonds.

Pickford Film Center 1318 Bay St., Bellingham 369.201.3243, pickfordcinema.org

VISUAL ARTS

FILM: LAS MARTHASJAN. 21, 5:30 P.M.

Head to the Pickford Film Center for a post Spanish-American war movie about a debutante ball in Laredo, Texas. The film follows two Mexican-American girls who are about to take part is this time-honored tradition during a time of tur-moil and immigration controversy.

Pickford Film Center 1318 Bay St., Bellingham 369.201.3243, pickfordcinema.org

INDIGO GIRLS CONCERTThe Grammy-winning duo is coming to Bellingham for one night to perform their famous folk-rock hits. Since they topped charts decades ago with “Closer to Fine,” the Indigo Girls have put out 14 studio albums. The women have gained a following from all age groups thanks to their music and attention to social and environmental causes.

The group has a multi-generational following because of their relatable tunes and charismatic performances. Their 14th album, “Beauty Queen Sister” is simple, yet lively. Their lyrics tell stories about day-to-day life as well as big-ger world worries. Intricate, rich arrangements pair the thoughtful lyrics, prov-ing the Indigo Girls can hold onto their standard of spirited excellence.

Mount Baker Theatre Jan. 9, 7:30 p.m. 104 N. Commercial St., Bellingham 360.733.5793, mountbakertheatre.com

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MUSIC & MEMORIES: DINNER AND AUCTIONJAN. 18, 5 P.M.

Attend this year’s dinner and live auction to benefit both the Gentry House and the Bradford House, which are adult day programs. The staff is dedicated to taking upmost care of the patients, who often suffer from Alzheimers or dementia. At the event, Trish Hatley and her band of jazz musicians will play.

St. Joseph Center 215 North 15th St., Mount Vernon 360.293.4466, skagitadultdaycare.org

THEATER

THE ILLUSIONJAN. 9–25, 8 P.M.

Watch Tony Kushner’s adaption of Pierre Corneille’s 1636 comedy come to life on stage. “The Illusion” is a story of a father who seeks the help of a magician while searching for his son. The magician pro-duces three visions of the son’s life, each darker than the next.

iDiOM Theater 1418 Cornwall Ave., Bellingham 360.201.5464, idiomtheater.com

IJAN. 30

“i” is an original play written and directed by iDiOM Theater’s Artistic Director, Solomon Olmstead. The plot follows a man who sees himself walking by one day and decides to follow himself around, revealing the truths about him-self that he never expected.

iDiOM Theater 1418 Cornwall Ave., Bellingham 360.201.5464, idiomtheater.com

PLAYWRIGHTS “ON THE FRINGE”JAN. 24–26

San Juan Community Theatre is proud to host a night of innovation with this new showcase of plays and monologues written by theater fanatics of all ages. Don’t miss the opportunity to see the creative minds of San Juan Island at work on stage.

San Juan Community Theatre 100 Second St., San Juan Island 360.378.3210, sjctheatre.org

MBT EDUCATION PROGRAM: PORTLAND TAIKOJAN. 16

Portland Taiko will perform Japanese drum music, incorporating choreogra-phy. Taiko, the Japanese word for drum and also the name of this art form, has been used in Japanese tradition for a long time. It is particularly known as a symbol of voice, which gained popularity during the time of Japanese internment camps. Mount Baker Theatre is proud to present a visually stimulating night of history and education.


SPECIAL EVENTS

CHUCKANUT BREWERY & KITCHEN DINNERJAN. 18, 6:45 P.M.

Head to San Juan Island for a 4-course dinner and beer tasting event by Chuckanut Brewery & Kitchen. Owners Mari and Will Kemper will host with Executive Chef Aaron Rock and Sous Chef Troy Thomas in the kitchen. Begin with the house smoked king salmon paired with Kolsch, followed by chorizo stuffed calamari with a Vienna lager. Next, try coffee-rubbed pork tenderloin with alt and chocolate souffle paired with porter.

The Bluff Restaurant 130 West Street, San Juan Island 360.378.8455 chuckanutbreweryandkitchen.com

NEW YEAR’S MINDFUL EATING AND YOGA RETREATJAN. 17–20

With the beginning of the New Year, take the opportunity to quiet your minds, rejuvenate your body and take care of yourself to start the year off right. Participants will drink fresh-squeezed juices from Strawberry Moon Juice, sip tea from Remedy Teas and relax through yoga and meditation. Holistic Health Counselor Emily Kasman will lead dis-cussions about nutrition for longstanding health.

Kirk House Bed & Breakfast 595 Park St., San Juan Island 360.378.3757, kirkhouse.net

January 2014 95

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WEDDING DRESS DASHJAN. 18, 7 A.M.

If you’re in need of a wedding dress, take part in this year’s wedding dress dash hosted by Brides for a Cause and MOVin 92.5 Radio. Cedarbrooke Lodge will be filled with over 500 dresses, each for just $150. Fifty percent of all pro-ceeds will benefit Wish Upon a Wedding, a national nonprofit that holds wed-dings and vow renewals for those facing terminal illness and other life-altering situations.

Cedarbrooke Lodge, 8525 36th Ave. S., Seattle 503.348.1108, bridesforacause.com

LATE NIGHT SKATING IN BELLEVUEJAN. 11, UNTIL 11 P.M.

Catch the last of this season’s late night skating in Bellevue. The Bellevue ice skat-ing arena is the only outdoor rink in the area. January 11 will be the last night to glide under the stars, so don’t miss out. Grab the hand of a partner or child and skate the night away.

Bellevue Downtown Park 10201 NE 4th St., Bellevue 425.452.6885, bellevue.com

VANCOUVER

DINE OUT VANCOUVER FESTIVALJAN.17–FEB. 2

Participate in Canada’s largest restau-rant festival. Choose from hundreds of restaurants and take part in 17 days of culinary events. Restaurants will offer special prix-fix meals at three different set prices. Food enthusiasts will get to experience the Vancouver food scene in a whole new way.

Various locations Vancouver, BC 604.682.2222, dineoutvancouver.com

ROYAL WOOD CONCERTSinger-songwriter Royal Wood will perform at Shadbolt Centre for the Arts. His latest release, “We Were Born to Glory,” debuted in the top 25 charts in Canada and was recognized by the 2013 Juno nomination for adult alternative album of the year. His songs have been in countless famous shows like Grey’s Anatomy and Private Practice. Don’t miss this wonderful night of music.

Shadbolt Centre for the Arts Jan. 30, 8 p.m. 6450 Deer Lake Ave., Burnaby, BC royalwood.ca

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THE TOWN Events

Grape & Gourmet

On November 3rd, the Bellingham Rotary Club hosted the tenth annual Grape & Gourmet fund-raiser held at the Silver Reef Hotel Casino Spa. The event featured more than 90 wines from Washington, Oregon and California and food from 15 local restaurants. The Rotary Club donates to many local charities such as the Bellingham Food Bank and the Community Health Center.

January 2014 97

THE TOWN The Scene

I apologize in advance. The humor police have an APB out on me for using “never-to-be-discussed-in-polite-company” bodily functions to evoke sympathy for male aging. I need

to finish this quickly before I am handcuffed.Ladies, your body parts are squeezed, poked and who-

knows-what on an annual basis. And then there’s that child birth thing, too. But let’s face it: you are used to being humili-ated for the sake of good health. Not men. Most of us would rather die than go to the doctor. For years, I smugly ignored commercials for hair loss, weight gain and low testosterone. All deal with important man-stuff, but most of my health issues are mental, not physical.

Well, that changed recently when I was “reminded” that I am overdue for my first “polyp” check. An oversight? Hardly. Why can’t polyps be at the back of our throats? I have an awful feeling about this — nothing good ends in “oscopy.” Besides, bad things happen in threes.

My first experience with the lower “oscopy” region occurred during my wife’s first pregnancy. Being the modern Neanderthal that I am, I did my best to share the experience. At our first Lamaze class, for instance, I learned that pregnant women are at risk for such things as diabetes, anemia, and hemorrhoids. All are abstract complications for fathers-to-be, right? Not. As proof yet again that no good deed goes unpun-ished, I contracted my first and only bout of “sympathetic” hemorrhoids within a week. No husband does that, except me, apparently.

The itching was beyond description — an uber itch — and over-the-counter treatments are more effective at embar-rassing oneself at the check-out counter than relieving the “uber.” The itching became so bad that I eventually scheduled back-to-back annual prostate exams just to get some relief. I was desperate and sub-contracting the job out seemed inge-nious. As it happened, I was almost busted. During the sec-ond appointment, the doctor was mid-exam when he asked: “Weren’t you just in here yesterday?” I wondered why he thought to ask from his particular vantage point when it dawned on me that perhaps he had identified the only genetic similarity between me and my brother. So, quick thinker that

I am, I covered for myself by saying, “No, you must have me confused with Doug.”

I didn’t quite know how to interpret his raised eyebrows, nor did I care. The “guest scratcher” proved to be the second-best life decision ever, right behind asking my wife to marry me. My concept of heaven changed on both of those days, but for dramatically different reasons.

The second bad “oscopy-like” experience was my vasec-tomy (I hear the humor police sirens). Just as the post-sur-gical fog was lifting, Nurse Ratched’s from One Flew Over The Cuckoo’s Nest suddenly appeared in front of me with an ice pack and specimen cup. She was humorless. Instinctively, I knew what the ice bag was for, but the “cup” was a rude awakening. Nurse Ratched flatly instructed me to come back in 30 days with a sample to be tested, and in the interim I was required to conduct 20 “test runs.”

No one says that to me without the humor alarms going off. I saw the smallish size of the cup and thought, “she must not have sons.” Twenty in thirty days? I thought briefly about responding with fake machismo: “You mean I have to cut back?” Instead I decided to go with honesty: “You do realize I am married, don’t you?” Unfazed, Nurse Ratched bluntly offered “alternate” solutions and then, as if to throw me a bone, she said, “The specimen cup doesn’t have to be full.”

Where was Jack Nicholson when I needed him? I’d rather volunteer for a mammogram. I was offended that she even assumed I understood her “non-wife” options.

The gauntlet was thrown. Fortunately, I had several bud-dies cheering me. One, in particular, was like the Geico camel, “Mike, Mike, Mike, what day is it?” Only he would call and say, “Ken, Ken, Ken, what number are you on?” I confess, No. 15 was work and Nos. 16–20 never happened. But I returned 30 days later and defiantly handed Nurse Ratched the full specimen cup, and then promptly went home to nap and recover. If I want to be humiliated, I can publicly embarrass myself just fine — like here in this magazine.

Oops, the humor police are here. What’s that, Deputy Fife? Assume the “oscopy” position? Please tell me your dash-cam is off.

In Search Of the Holy PolypsKen and the Monty Python players have a chance meeting on the pharmacy aisle. Click here for results.

BY KEN KARLBERG


NOTES Final Word

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