by Chuck McClung
While winter gardening is certainly a viable option in the Northwest, most gardeners take a break for winter. Here is an idea for the warm, dry indoors: growing sprouts.
I’ve been growing sprouts for many years. I started sprouting after being repeatedly disappointed with the quality of sprouts in grocery stores. I was influenced
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New partnership with ACME Foodworks allows use of community kitchen
by Jessica Harbert
The Whatcom Farm-to-School organization has teamed up with ACME Foodworks to provide locally grown produce to be served in Whatcom County schools.
Whatcom Farm-to-School started in 2009 to connect local farms and schools to offer children locally grown options in the school cafeteria, as well
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by Brent Cole
The Temple Bar offers seasonal fare using primarily locally sourced products. New this year (also the restaurant’s 10-year anniversary), is produce grown in owner Chelsea Farmer’s own backyard, The Farmlette.

As the company grew, Chelsea started to work with local farms, beginning with salad greens from Big Sky Garden in Acme. She later hired
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by Brent Cole
The Temple Bar offers seasonal fare using primarily locally sourced products. New this year (also the restaurant’s 10-year anniversary), is produce grown in owner Chelsea Farmer’s own backyard, The Farmlette.
Eight years ago when Chelsea purchased The Temple, the local food offerings, and interest, were much different than today’s. “The knowledge and information (about
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by Brent Cole
As the holiday season kicks into gear, so does the local gift giving. With an emphasis on regional products, the Whatcom County-based Washington Gourmet Gifts (WGG) offers a number of gift baskets featuring foods, including hazelnuts, chocolates and more.
Though WGG first opened in 1989, new owner Amy Taylor purchased it this past April.
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Plans include expanded service to Anacortes, Mount Vernon and Sedro-Woolley
by Jessica Harbert
The idea of a box of fresh, local products appearing on your doorstep once a week, complete with recipes and meal plan guide, is something Joy Rubey and Cara Piscitello, the founders of Acme Farms + Kitchen, wanted for themselves. This service, based in
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by Cameron Deuel
Appel Farms has been creating artisan cheese at their family-owned 500-cow dairy in Ferndale for the last 30 years, offering a varied selection of flavors. Run by brothers John and Rich Appel, the farm offers cheddar, feta, fresh cheddar curd (squeaky cheese), fromage blanc, gouda, paneer and quark.
The history of Appel Farms starts
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by Brent Cole
When Graham’s Restaurant in Glacier closed its doors in May of 2011, it appeared the eastern Whatcom foothills community had lost an important piece of the cultural fabric. However within weeks, the restaurant – with community support – was reopened by new owner Katie O’Connell, who revised the menu to include more diverse
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by Samantha Schuller
Sandwich lovers of the world: get thee to Whidbey Island for the sandwich you seek.
In Clinton, at the south end of the island, Pickles Deli serves sandwiches, wraps, soups, and salads with what owner Kim Bailey lovingly refers to as a “nourishing” philosophy. The menu is built around local ingredients and changes seasonally,
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by Samantha Schuller
If there’s one lesson to be learned from the demo gardens at the Snoqualmie Ice Cream mini-farm, it’s that an acre and a half can do a lot.
Completed this year, the mini-farm is full of raised beds, fruit trees, and a chicken coop that will house up to 300 birds. The beds will
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