Wednesday, April 23, 2014

What's Up! Magazine
Celebrating local food, farms and the DIY spirit in the great Northwest

Food

Tastes along the tulip trek

Apr 3rd, 2014 | By
Tastes along the tulip trek

Delicious stops in La Conner, Mount Vernon by Cait Auer As you spend a day feasting your eyes on vibrant acres of tulips at this year’s Skagit Valley Tulip Festival, your taste buds also deserve a treat. Take time to satisfy your appetite at one of the many delicious eateries the area has to offer.
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Train Wreck Bar & Grill: Pub grub, from scratch

Mar 7th, 2014 | By
Train Wreck Bar & Grill: Pub grub, from scratch

by Jessamyn Tuttle Nick Crandall opened the Train Wreck Bar & Grill in November of 2008, in an old building right on the railroad tracks in downtown Burlington. He felt that the town wanted something different. “I wanted to open up a good little pub,” he said. It took longer than he expected to remodel
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Rhododendron Cafe

Jan 5th, 2014 | By
Rhododendron Cafe

by Jessamyn Tuttle The Rhododendron Café on Chuckanut Drive has been a fixture of Skagit Valley fine dining since 1984. When Don and Carol Shank decided it was time to retire, Jim and Lisa Kowalski, owners of Farm to Market Bakery in Edison, jumped at the chance to buy the restaurant and its surrounding property.
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Paellaworks: Dish it out

Oct 3rd, 2013 | By
Paellaworks: Dish it out

Imagine a large pan. It’s wide and shallow, and layered with flavors like garlic, sweet onions and tomato. Rice is added, simmering in handmade citrus saffron stock. Fresh vegetables and assorted seafood are topped next, creating a beautiful mixed dish of flavors and textures. Welcome to paella. Knut Christiansen is passionate about his paella. Owner
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Eat Local Month: Mount Vernon, Whatcom events put focus on food

Sep 5th, 2013 | By

Mount Vernon presents a month-long Celebration of Skagit Valley Farm Fresh Products and Mount Vernon Dining from Sept. 1-30. Twenty-five of Mount Vernon’s restaurants have joined together to celebrate the produce and products of the Skagit Valley. Throughout the month, restaurants will have special menu items, including beverages, which feature Skagit Valley products and showcase
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The Duckling: Mallard Ice Cream opens stand at Cordata co-op

Jun 11th, 2013 | By

BELLINGHAM – Mallard Ice Cream announced the opening a food truck ice cream stand as its second location in Bellingham. Unofficially dubbed “The Duckling,” the 14-foot ice cream stand is located outside the Community Food Co-op Cordata store. The ice cream stand is the only outlet for customers to try new handmade ice cream sandwiches,
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Sprouting: How to do it in your kitchen

Jan 8th, 2013 | By
Sprouting: How to do it in your kitchen

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
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Whatcom Farm-to-School: Focus on fresh food preparation

Jan 8th, 2013 | By
Whatcom Farm-to-School: Focus on fresh food preparation

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
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The Temple Bar: 10 years and 1 backyard garden

Dec 1st, 2012 | By
The Temple Bar: 10 years and 1 backyard garden

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
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The Temple Bar: 10 years, and one backyard garden

Dec 1st, 2012 | By
The Temple Bar: 10 years, and one backyard garden

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
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