(Compiled byJeffrey Westcott)

Happy Spring. It looks like there will be enough sunlight and warmth this weekend (and beyond) to transplant the little potato forest that’s developed in my pantry closet. According to The Almanac, this next week Is moon favorable for planting them.

Following my bike accident in January, it’s nice to be off crutches and back on my bike. I did upgrade my lighting: A flashing front light giving off a modest 150 lumens: a Serfas TSL 150+ that I purchased at Fairhaven Bike. After reading the Serfas website, a nice takeaway was its limitation in use of hazardous materials in its manufacturing: All Serfas Lights are RoHS compliant. The RoHS directive restricts the use of six hazardous materials in the manufacture of various types of electronic and electrical equipment. Although RoHS is not mandatory in the United States, for over 4 years Serfas has elected to do the right thing for the environment, and only manufacture lights that are RoHS compliant.

I could have gone with a much stronger light, but for price and effectiveness, I felt this was a good choice (and it comes with a USB charger). Many people use much brighter lights, but even the stronger 700 lumen lights only flash at 250 lumens, at twice the cost. Hopefully this light, along with escalated caution on my part, will keep me safe. Being able to bike to work on the first day of spring was wonderful, and something that I looked forward to for weeks and weeks.

You will get an additional e-mail before Tuesday containing details on the first Roving Garden Party..a sure sign that warmer weather is upon us. But it will be Tuesday, March 25th at 6pm. More information will be forthcoming in a Sunday or Monday e-mail.

 And here are some other upcoming events …

Walk for Water and World Water Day 2014
Sunday, March 23, 11am-1pm, Meet at Fairhaven Village Green
This free, family-friendly event will begin at the Fairhaven Village Green where participants embark on a 2.3-mile loop walk along the South Bay Trail to Boulevard Park and back. A water tasting station and signs will be posted along the way with facts and action items regarding the World Water Day 2014 theme, Water and Energy.

21st Annual Native Plant Sale and Expo
Saturday, March 29th, 9am–2pm , Whatcom Community College, Roe Studio 237 W. Kellogg Rd., B’ham
Come and join us in our celebration of spring by purchasing low cost native plants at Whatcom Conservation District’s Annual Plant Sale and Expo! This year there will be 40 different species of native, bareroot trees and shrubs along with a variety of potted perennials.

26th Annual Fairhaven Plant and Tree Sale
Saturday, March 29th, 10am–3pm , Hillcrest Chapel, 14th & Old Fairhaven Pkwy
Please note the new location this year at the Hillcrest Chapel Parking Lot at the corner of 14th & Old Fairhaven Parkway.

Here are some other interesting tidbits of information…

Love in Bloom
Flowering trees bring the landscape to life. Their blossoms will delight your senses and set your garden apart. Who doesn’t love the beauty of the sights and scents of all the flowering trees and plants in Bellingham at this time of year?

More Crop Per Drop
Today is World Water Day. Water and agriculture are inextricably interlinked and interdependent. Agriculture is a major user of both ground and surface water for irrigation — accounting for about 70 percent of water withdrawal worldwide. Some interesting facts on comparative water usage around the globe. I also read recently that each almond produced requires 1.1 gallons of water, mostly from the 600,000-plus acres of almond groves in drought-stricken California. A wonder-food eaten not without some environmental consequence.

Wind and Solar Harvest Enough Energy Now to Pay Back Manufacture Plus Add Storage
Renewable power can pay for its own manufacture via energy produced plus cover the cost of adding batteries.

 Map Shows Wide Range of Wolves Radio-Collared in Washington
An interesting map showing where the endangered Gray Wolves are in Washington and British Columbia.

Hubble Opens Pandora’s Box, and Thousands of Galaxies Fly Out
This is simply amazing and conceptually dizzying – the immensity of what lies out there. To quote my friend’s post on Facebook to this link: “Just in case anyone was feeling too full of themselves, here’s how to feel very, very small…”

Raw Chocolate Hazelnut Breakfast Parfait
This chocolate porridge is light and healthy without being overly sweet, so it’s something you can enjoy in the morning.

 Yield:
* 2 (1-cup) servings * Soak time 2 hours or overnight * Prep Time 10 Minutes * Cook time 0 Minutes *

Ingredients for the Porridge:
* 1 cup raw buckwheat groats, soaked
* 1 medium/large banana, peeled and roughly chopped
* scant 1/2 cup almond milk
* 2 tablespoons raw cacao powder or unsweetened cocoa powder
* 1/2 teaspoon pure vanilla extract
* 1/4 teaspoon ground cinnamon
* 1-2 tablespoons liquid sweetener, to taste (I used 1.5 tbsp maple syrup)
* very small pinch of sea salt
* lots of chopped toasted hazelnuts (to your liking)

Other Suggested Toppings:
* chopped fresh strawberries and sliced banana
* cacao nibs or mini chocolate chips
* flaked or shredded shredded toasted coconut
* strawberry Chia Seed Jam (from The Oh She Glows Cookbook)
* homemade Vegan Nutella (see note for recipe link)

Directions:
1). Place buckwheat groats into a bowl and cover with water. Soak overnight or for at least 2 hours. Rinse and drain the buckwheat thoroughly to remove the gelatinous coating that forms while soaking. Set aside 1/4 cup of buckwheat groats so you can stir it into the porridge later on (this gives it a slightly crunchy texture).
2). Place all the porridge ingredients (except for the reserved 1/4 cup groats) into a food processor (or blender) and process (blend) the mixture until combined. I don’t process it super smooth as I like a bit of texture to it, but it’s your call.
3). Adjust sweetness to taste. Stir in the reserved 1/4 cup of groats. You can chill it for a couple hours (or overnight) or serve immediately.
4). In a glass, layer the porridge along with your desired toppings. Or simply serve it up in a bowl.

(Compiled by Jeffrey Westcott)

Spring has sprung and the primroses and periwinkles are beginning to bloom, as well as myriad other perennials bursting forth in green. I was looking online to see how this year’s precipitation compared to last year’s: Last year was a drier-than-average year. But so far this year, we’ve experienced an almost-average year of precipitation – 7.87 versus 8.33 average inches.

And we’re still on track to begin our Roving Garden Parties within a few weeks, so if you would like to host one and we’ve not gotten in touch with you, please shoot us an e-mail at seeds@sustainablebellingham.org.

~~~~~~~~~~~~~~~~
Here are two quotes that I came across and thought were worth listing…

 
“You wouldn’t worry about what people really thought of you if you knew just how seldom they do.”
-Unknown“Do we have to know who’s gay and who’s straight? Can’t we just love everybody and judge them by the car they drive?”
- Ellen Degeneres
~~~~~~~~~~~~~~~~

And here are some other upcoming events …
Great Grafting Gathering
Sunday, March 9th, 1-4pm, Inspiration Farm, 619 E Laurel Rd, B’ham.
As you prune, remember to save scion wood for the Graft Gathering! Bring Apple, Pear, Plum scion varieties from your neighborhood. Share and graft on root stock to start new trees! We will demonstrate grafting techniques. Select scion wood and rootstock to graft a tree to take home! Rootstock will be available for a nominal fee. call 398-7061 to register. $20 donation.Documentary: “Sludge Diet”
Tuesday, March 11th, 7-9pm, RE Sources Sustainable Living Center, 2309 Meridian St, B’ham
Many composts/fertilizers contain toxic materials from municipal wastewater treatment plants, industry, or large animal feed lots in the form of sludge. Sludge contains a complex mixture of organic and inorganic chemicals and pathogens, pesticides, radionuclides and other environmentally persistent and bio accumulative poisons. Show up and learn more.

Here are some other interesting tidbits of information…
Dependable Diversity
A family home and garden that is a model of urban permaculture.Cabin Fever: Are Tiny Houses the New American Dream?
My friend on the other coast just ‘downsized’ from a 3,000sf home to a 1,900sf townhouse. I cannot relate, as 800sf is more space than I need. But then again, she doesn’t have the San Juan Islands, the Cascades or Bellingham as her living room.

The Tiny House Blog
Having spent much of my time on sailboats and other small spaces, I am intrigued by how much people can do with so little space. Here is the Facebook link. Less stuff usually equates to a less complex life. Oh, and did you know that the homes’ per capita square footage in this country doubled since 1980?

Living Without Plastic Tests Mettle of Victoria Woman
2014 is the second year that Carol-Lynne Michaels is going plastic-free. She first set the goal in 2012 after watching a documentary called The Clean Bin Project, which included images of an albatross found in the North Pacific with a belly full of plastic pollution.

The U.S. Moves To Legalize Hemp Production
Hemp literally has hundreds of uses, including being able to replace plastic, oil, and conventional building materials. Hemp has also been cultivated for over 12,000 years, and was even also used as a legal tender up until the early 1800s. Its wonderfully diverse list of uses makes many wonder if hemp is, along with cannabis, kept illegal to prevent competition.Major Grocery Stores Announce Refusal of GMO Salmon, Despite FDA Ruling it ‘Safe’
Two of the largest grocery stores in the U.S., Kroger and Safeway, decided to refuse GMO salmon was released Monday by a coalition of food safety, consumer, health, and fishing groups. It is a noteworthy choice for the companies to have made –rejecting GM AquAdvantage® salmon – regardless of whether the U.S. Food and Drug Administration approves it for public consumption or not.

10 Delicious Chili Recipes Made for Your Slow Cooker
Craving a bowl of chili? Obsessed with your slow cooker? Look no further. These 10 inspired variations will make you want to host your own chili cook-off.

(Compiled by Shannon Maris/Garden E-News and Jeffrey Westcott)

Here are some upcoming events… Bellingham Human Rights Film Festival
Through March 1st, Various locations throughout Bellingham
Themes of this year’s festival are environmental justice, issues of gender equity and cultural rights, peaceful resolution of conflict, and sensible alternatives to corporatism. Please visit bhrff.webs.com for full description of films and schedule. Free
Growing Dry Beans & Grains in Your Backyard
Thursday, February 27th, 6:30-8:30pm, Cordata Food Co-op, Bellingham
This is a series of classes taught by Krista Rome. Click here for more information on her projects and efforts.

Western Washington Fruit Research Foundation, Winter Field Day
WSU- Northwest Washington Research and Extension Center, 16650 SR 536, Mt. Vernon
Event will include grafting and mason bee workshops; pruning demonstrations; and presentations on: red flesh apple varieties, the best apples to grow in Western Washington, growing fruit for a healthy diet, and fruit varieties from around the world. Rootstock, scionwood, and grafting will be available for sale. Tours of our six acre Fruit Display Garden containing the one of the largest and most varied collections of antique apple trees in western Washington will be provided.

Snoqualmie Seed Exchange
Saturday, March 1st, 10am-4pm, Sno-Valley Senior Center, 4610 Stephens Ave, Carnation, WA
Collect new seeds, talk to other gardeners and farmers, and attend workshops. Our Seed Exchange is part of a movement to preserve small scale, regionally adapted, open pollinated seeds. You do not need to bring seeds to attend, everyone is welcome! Early entrance at 10 a.m. will be available for volunteers and for those who bring their home-grown seed to share. Check out Event Details for directions and the up-to-date schedule to plan your day.

Susan Cobey on Bee Recovery
Wednesday, March 5th, 7pm, Whatcom Museum—Rotunda Room (Brick Bell-tower Building)
The Birchwood Garden Club Speaker Program presents Susan Cobey on Bee Recovery. A few of us know her and several have taken her queen-rearing classes in Mt. Vernon and at UC-Davis. Here’s a chance to hear her speak in person about the latest phases of her work and how it applies to local beekeeping, gardening and agriculture. You might consider showing up a bit early as this could be a crowded event.

Documentary, “Sludge Diet”
Tuesday, March 11th, 7pm, RE Sources Sustainable Living Center, B’ham
Documentary, “Sludge Diet” Tuesday, March 11th 7:00 pm – 9:00 pm RE Sources Sustainable Living Center 2309 Meridian St, Bellingham  FREE Many composts/fertilizers contain toxic materials from municipal wastewater treatment plants, industry, or large animal feed lots in the form of sludge. Sludge contains a complex mixture of organic and inorganic chemicals and pathogens, pesticides, radionuclides and other environmentally persistent and bio accumulative poisons.

And some other tidbits of interest…Organic Seed Growers Conference Webinars Now Available


Port Townsend, WA – Webinars from Organic Seed Alliance’s (OSA) 7th Organic Seed Growers Conference are now available for viewing. The archived series can be found on eOrganic’s YouTube channel. Webinar series features experts in the field of organic seed breeding and production. The six series include:

* Why Organic Seed Matters and How to Meet Demand
* Research Update: Small Grains and Corn
* Research Update: Vegetable Crops
* Unpacking the Cell Fusion Debate
* Pollinator Conservation Strategies for Organic Seed Producers
* Managing Seed-Borne Diseases in Seed Production

California Legalized Selling Food Made At Home and Created Over A Thousand Local Businesses
In January 2013, after the California Homemade Food Act (to legalize cottage food) went into effect, in Los Angeles County alone, there are almost 270 cottage food businesses.  Statewide, over 1,200 homemade food businesses have been approved.

Quixote Village’s Tiny Homes a Big Deal to Former Tent Campers
In what seemed like an Oprah stunt of old, Johnson’s friends (21 men and seven women) also moved into tiny houses Dec. 24. They had all been members of a homeless community called Camp Quixote, a tent city that moved more than 20 times after its founding in 2007.

…and Some Pictures of Quixote VillageThis Amazing Washing Machine Uses Virtually No Water

Nearly a quarter of the water your household uses goes into your washing machine, and the average family of four will use 12,000 gallons of water a year on laundry. What if there was a way to de-stankify your clothes without draining the ocean?Eco Laundry Tips
And since we’re on the topic of laundry, read more.

Is “Peecycling” the Next Wave in Sustainable Living?
Human waste can be converted into valuable fertilizer, if people can get past the “ick” factor.

Recipe: Vegetarian Chili
Your whole family will love this zesty, vegetarian recipe.
Serves: 4 * Prep: 20 min * Cook: 1 hr 25 min * Total: 1 hr 45 min
Ingredients:
*    1 1/2 cups dried red kidney beans, soaked overnight
*    2 teaspoons olive oil
*    1 teaspoon whole cumin seeds
*    1 tablespoon chopped garlic
*    1 1/2 cups coarsely chopped onions
*    1 large sweet red pepper, seeded and diced
*    1 large green pepper, seeded and diced
*    1 jalapeno pepper, seeded and diced (wear plastic gloves when hanlding)
*    1 1/2 tablespoons mild chili powder
*    1 teaspoon dried oregano
*    1/8 teaspoon ground cinnamon
*    3 cups water
*    2 tablespoons tomato paste
*    1 teaspoon salt
*    1/2 cup chopped fresh cilantro
Alternate:
Replace the dried red kidney beans with 2 cans (19 ounces each) kidney beans, rinsed and drained. Use a combination of black, pinto and kidney beans. Add 1 cup fresh or frozen corn along with the peppers.
Directions:
1. Drain and rinse the beans. Set aside.
2. In a large saucepan over medium-high heat, warm the oil. Add the cumin seeds and sizzle for 5 seconds. Add the garlic, onions, red peppers, green peppers, jalapeno peppers, chili powder, oregano and cinnamon. Saute over medium-high heat for 3 minutes, stirring frequently. Add the beans and water.
3. Bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Uncover and simmer for 30 to 45 minutes, or until the beans are tender. (Add more water if the mixture becomes too dry during cooking.)
4. Stir in the tomato paste and salt. Cook for 2 minutes. Just before serving, stir in the cilantro.
Recipe Tips:
This chili will thicken considerably upon standing or overnight refrigeration. Thin as needed with water or vegetable broth.
Serving Suggestions:
Serve over polenta or steamed brown rice.

(Compiled byJeffrey Westcott)

Thank you for another successful seed swap this year! It was a great time, and we are blessed that we live in a community that embraces both a vision for food security going forward, as well as the wonderful heritage of the heirloom plant varieties that have weathered the annals of time. By my estimates, almost a million people attended. Others’ estimates were considerably lower.
But spring is just around the corner, as is the time to celebrate the rebirth in both ourselves and nature. Stay warm and enjoy the beauty that surrounds us.
Sustainable Bellingham’s Roving Garden Parties will begin another season in late March or early April to help out with your garden. Maybe host one at your place this year? The calendar filled up quickly last year, so let us know if you are interested. They will run every Tuesday through June.
Here’s how it works: You agree to host an RGP at your place. Anywhere from 5-20 people will show up to help with any projects you have related to edible or herbal gardening (sorry, we don’t do dahlias, daisies, etc). This might include building raised beds, planting fruit trees or sheet mulching. We work for ninety minutes and then break for a meal that you provide. So ninety minutes of work followed by ninety minutes of sharing a meal with new and old friends. It’s a great way to build community and learn about gardening. The party goes until nine o’clock, although some have gone longer when bonfires, good beer or music is involved.
E-mail me or seeds@sustainablebellingham.org and we will get you set up on the schedule or answer any questions that you might have. *** Note: We do ask that you return the favor and attend at least two other RGPs over the course of the spring. ***
And here are some other upcoming events …

Surf n Snow Trivia Night
Tuesday, February 11th, 7pm, Brandywine Kitchen, 1317 Commercial St., B’ham
Participate in Surf ‘n Snow Trivia Night and support your local Surfrider and Snowrider Programs! Bellingham: Think you’re soooo smart, huh? Join the Northwest Straits Chapter of the Surfrider Foundation for a warm night in the mezzanine of Brandywine with a cold (or warm) beverage and yam fries for our first annual Surf ‘n Snow Trivia Night! Grab a group of your brainiest and nerdiest outdoor friends and test your knowledge about surf/snow culture and oceanic factoids.

Patagonia’s VP comes to Bellingham
Thursday, February 13th, 1:30 pm, Village Books, Fairhaven
Join Village Books and Sustainable Connections for a brown-bag business lunch at the Crystal Ballroom of the Leopold Retirement Residence with author and Patagonia’s vice-president of marketing, Vincent Stanley. Tickets are $5. Bring your own lunch, or pre-purchase a boxed lunch from Book Fare Café. Tickets and boxed lunches are only available through BrownPaperTickets.com. Ticket sales close on Tues., Feb. 11th

Free Pruning Class
Saturday, February 15th, 2pm, 2728 Barrell Springs Rd., Bow
Barry Christiansen, participant in the 2013 Sustainable Samish Garden Tour, will be teaching this pruning class. Barry lives on Bow Hill Road by the railroad tracks and has managed his orchard for 30 years. While working at Merritt Apples, he learned to propagate fruit trees. One tree led to another, and now he tends around 35 trees, mostly apples, some pears, one ancient Gravenstien, and a few fig trees (his favorite). He will be demonstrating on five – six year old cherry, plum and pear trees, as well a couple of older apple trees that have never been pruned properly. Sign-up by calling 360-724-0340 or emailing algercommunityhall@yahoo.com

NW Washington Farm to Table Trade Meeting
Monday, February 17th, 8:30am-4pm, St. Lukes Community Education Center, 333 Squalicom Parkway, B’ham
Calling ALL Farms, Food Artisans/Processors, Grocery Buyers, Restaurant owners, Chefs, Distributors From Whatcom, Skagit, San Juan and Island Counties! Join us for a day-long conference full of opportunities to learn and connect, with NEW speed networking, popular one-on-one consultations, engaging panel discussions and a delicious local lunch. Sign up for one-on-one consultations with food buyers and food business experts. More networking time this year!

Here are some other interesting tidbits of information…

Portland’s Food Truck Heaven
How a New Kind of Fast Food Brings Jobs, Flavor, and Walkability. Immigrants and other restaurant workers get a way to rise in local economies. Communities get the best fast food they’ve ever had.

Drying of the West
I read this article years ago in National Geographic. It offers compelling evidence that the west in not in a drought, per se, but instead coming out of a wet century. I try to remain positive in this newsletter, but I frequently reference this article. We on the West Coast are faced with increasing challenges pertaining to water availability. In addition to human-caused changes, I believe that we will also experience shifts with the climate reverting to its more historical levels. For this reason, I am grateful for every drop of rain that falls from our skies.

Water Conservation Done Creatively
Communities across the country are devising creative ways to make water conservation work.

Boosting Vitamin D Levels in Winter
Yes, it’s cloudy and drizzly, but you can still get enough sun to boost your vitamin D levels. I heard once that 80% of the people living north of L.A. Have a Vitamin D deficiency.

Recipe: Heart Beet Vaentines Cookies
I gleaned this from the Sustainable Connections Food & Farming e-mail.
Makes about 50 1-inch-square cookies * Prep Time: 10 mins * Cook Time: 15 mins

Ingredients
* 1 cup all purpose flour
* 1/2 teaspoon baking powder
* 2 tablespoons sugar
* 1/4 teaspoon salt
* 1/2 cup raw beets, shredded fine*
* 2 tablespoons oil

Preparation
1. Preheat oven to 400 degrees.
2. Combine the first four ingredients and stir to combine.
3. Using your hands, add the beets to the flour mixture coating the beet pieces with the flour.
4. Add the oil and work with your hands to bring the dough together (the salt and sugar will fall to the bottom of the bowl so make sure you knead the dough well to combine everything — the outcome will be a smooth dough).
5. Form the smooth, sweet beet dough into a flat rectangular disk and roll it out 1/2 inch thick on parchment paper or a dry clean surface.
6. Using a knife, cut the dough into squares or use small cookie cutters to cut out shapes.
7. Bake on a Silpat or parchment-lined cookie sheet for 15-17 minutes.
8. Cool and serve.
** You can only use RAW fine shredded beets for this recipe. Using canned beets will not work because of the thickness of the beets and they are already cooked.
** These cookies are best stored on the counter in an air-tight container.

(Compiled by Shannon Maris/Garden E-News and Jeffrey Westcott)

As a few of you know, I was involved in a minor mishap on my bicycle. I am lucky that the injuries were not more serious. But looking back, I ask myself what could I have done to prevent it? My takeaways from this misfortune would probably be first, to double or triple the lumens on either my “be seen” handlebar light or my helmet lamp. And second, I will err a little more on the side of caution when in doubt as to whether that car will indeed stop at the stop sign or blow it. And finally, although I am very glad that I didn’t get struck by this car, the concrete can be just as unforgiving

And every one of us has fallen on the ground…some harder than others though.

Community Seed Swap – Sunday, January 26th
Putting Seeds into the Hands of the People”
The time is nigh to break out of our winter abodes and join in celebrating the imminence of spring. What began as a small get together on Commercial Street six years ago has turned into an even more wonderful event with great community support and attendance. We thank you for contributing to its success in the past and look forward to seeing you all at this year’s event.
Time: January 26, 2014 from 2:30pm to 5:30pm
Location: The Majestic – 1027 North Forest Street, Bellingham
Speakers: Celt S. and Brian K.
Suggested Donation: $3 for individuals, $5 for families
Organized By: Sustainable Bellingham, The Center for Local Self-Reliance and Transition Whatcom

For event info or to volunteer (we still need some volunteers) contact Sustainable Bellingham: volunteer@sustainablebellingham.org.

Donors Include (Thank you!!):
Irish Eyes SeedsGrain & Bean ProjectUprising SeedsInspiration FarmBaker Creek Heirloom SeedsBellingham Flatbread & BakeryCommunity Food Co-op, Earthcare Garden Designs, Great Harvest BreadLiving Earth HerbsThe MajesticTerra OrganicaCash & Carry

Plant Seeds!  Sing Songs!  Celebrate Community!”

And here are some other upcoming events …

Monthly Transition Whatcom Movie- Symphony of the Soil
Wednesday, January 22, 6:30pm, Limelight Theater on Cornwall, B’ham
January 22, 2014 from 6:30pm to 8pm – Limelight Theatre BellinghamJoin us for a special showing of Symphony of the Soil on Jan 22nd from 6:30PM to 8PM. This is a fund raiser for the 6th annual Seed Swap happening on Jan 26th. See you there!

PatternDynamics™ One Day Workshop
Sunday, January 26, 8:30am-5pm, RE Sources Sustainable Living Center, B’ham
If you suffer from Trypophobia and will not be at the seed swap, then there is a one-day workshop. Tim Winton returns to Bellingham. Collaborative Systems Thinking for personal, organizational, and planetary thriving in a complex world.

Vicki Robin, Blessing the Hands That Feed Us
Tuesday, January 28th, 7-8pm, Village Books, Fairhaven
The bestselling coauthor of Your Money or Your Life chronicles her quest to eat food produced within 10 miles of her home in her new book, “Blessing the Hands that Feed Us; what eating closer to home…Organized by Village Books | Type: village, books,literature, live

All Members Meeting, Potluck, and Awards Ceremony
Thursday, January 30th, 5:30-8:00pm, Bellingham Cruise Terminal, 355 Harris Ave, B’ham
All Sustainable Connections members, their employees and their families are invited to the celebration of another great year of accomplishment. We’ll peek ahead to next year’s projects and hear about some special opportunities! Not a member, yet? Come and see what it’s all about – all are welcome!

Global Food Production and Climate Change
Wednesday, February 5th, 12noon, Fairhaven College Auditorium, WWU
A talk by David Battisti, UW, Professor of Atmospheric Sciences, part of Fairhaven’s Winter 2014 World Issues Forum. By the end of the century, the season averaged growing temperature will very likely exceed the highest temperature ever recorded throughout the tropics and subtropics. The breadbasket countries in the midlatitudes will experience marked increases in year-to-year volatility in crop production. Find out more and attend this presentation.

Green Drinks – Wild & Scenic Nooksack River Event
Wednesday, February 5th,5-7pm, The Confluence Fly Shop, 2620 N Harbor Loop, B’ham
Join us for Bellingham’s Green Drinks event featuring the Wild & Scenic Nooksack River campaign! Every month people who work in the environmental field meet up at informal sessions known as Green Drinks. These events have a lively mixture of people from NGOs, academia, government, and business. It’s a great way of catching up with people you know and also for making new contacts. This event will also be a great opportunity to learn more about the Wild & Scenic Nooksack River campaign, and to find out how you can get involved in the effort to protect our Nooksack River.

Michael Pollan’s Class Goes Online
Ever wanted to take a class from food movement guru Michael Pollan? Here’s your chance. Pollan and the Edible Schoolyard Project have teamed up to offer a 12-week UC Berkeley graduate level course on “The Rise and Fall of the Food Movement” free to the public online.The class begins on Jan 27 with Pollan lecturing on “The Rise of Industrial Agriculture.”
Guest lecturers for the following weeks include:
Raj Patel, author of The Green Revolution;
Joel Salatin, who wrote Reinventing the Farm;
*  and Alice Waters of Chez Panisse.
Free tickets are available for those willing to drive up to Berkeley and lectures will be posted online within a week of each class.

Here are some other interesting tidbits of information…

One Square Inch
A neat video that I came across online. Quiet is beautiful. If you want the world to be quieter and save places in nature from noise pollution—you have come to the right place.

Grow It, Heal It
If you have a few square feet of garden space—even if it’s a patio container or window box—you can grow your own powerful herbal medicines to help treat dozens of common ailments. For instance, imagine an easy-to-make herb cream for arthritis and joint pain, or a simple syrup for coughs and sore throats. In Grow It Heal It, you’ll discover 50 common herbs that can help heal your everyday ailments—including digestive issues, heartburn, headaches, and more. Grow the healthiest, most potent herbs in your garden and create your own herbal medicine cabinet for a whole year of healing.

Make Your Own Bitters
Of all the things that have come out of our revitalized passion for classic cocktails, a renewed love for bitters is by far the most intriguing.

Recipe: Spiced Chickpea Snack Mix
Serves: 8 * Prep: 5min * Cook: 22min * Total: 27min
Ingredients:
* 2 15-ounce cans of rinsed and drained low-sodium chickpeas
* 2 tablespoons olive oil
* 1 1/2 tablespoons sugar
* 1 teaspoon smoked paprika
* 1/2 teaspoon salt
* 1/4 teaspoon each cayenne pepper and freshly ground black pepper

Directions:
Mix two 15-ounce cans of rinsed and drained low-sodium chickpeas, 2 tablespoons olive oil, 1 1/2 tablespoons sugar, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon each cayenne pepper and freshly ground black pepper. Bake in a single layer at 425F for 22 to 24 minutes.

Nutritional Facts per serving:
* Calories 132.2 cal
* Fat 4.1 g
* Saturated Fat 0.5 g
* Cholesterol 0 mg
* Sodium 166.8 mg
* Carbohydrates 18.9 g
* Total Sugars 3.1 g
* Dietary Fiber 3.7 g
* Protein 5 g