Editor's Expeditions - Zoo Tunes

  • Written by Kristen Hamilton, Editor

When was the last time you went to the zoo?  My guess is that its been a while.

On a recent exploration, we visited the Woodland Park Zoo and attended a ZooTunes concert.  The ZooTunes motto is “See Concerts. Save Animals.”  I’d say that is an added bonus as it was a really terrific event with great music.

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The Goodtimes Project: a summer camp where kids with cancer can just be kids

  • Written by Kirsten Abel, Features Writer

“When your kid gets sick, you get laser-focused on getting them better,” said Zac Johnson, the Executive Director of The Goodtimes Project, a nonprofit that, through a youth summer camp and other programming, helps “local families to connect and kids to be kids.”

For  the  family  of  a  child diagnosed with cancer, life changes overnight. Seemingly  less  important needs like date nights or outdoor playtime can get lost in the chaos of treatments and doctor’s visits.

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Editor's Expeditions - Boeing and Dreamgirls

  • Written by Kristen Hamilton

We learned from our new friend Tim that the Boeing plant in Everett is the largest building in the world and he suggested adding a trip to Everett to our exploration list.  We already had tickets to see Dreamgirls at the Everett Performing Arts Center (Village Theatre) last Sunday evening so we decided to make a day of it and visit the Future of Flight Aviation Center & Boeing Tour also. 

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Summer Fruit Cobbler - 21 Acres Farm

  • Written by 21 Acres

Recipe adapted from Karen King, 21 Acres Culinary Education Team Assistant

Preheat the oven to 350F

1 ¾ quarts seasonal fruit such as mixed berries, rhubarb, stone fruits (feel free to special order fruits from our Farm Market if you’ll be making a larger batch!)
½ – 1 cup sugar, depending on fruit sweetness (you’ll need more if you use more rhubarb!)
1-2 Tablespoons honey
1 ½ teaspoons Cinnamon
½ teaspoon Nutmeg
Pinch of Salt
3 Tablespoons arrowroot starch or oat flour. Thin with a small amount of water and stir in gradually.

Crumb Topping
1/2 cup sugar
1/2 cup honey, local and raw preferred, heated over medium heat to warm
1 ½ cups rolled oats, such as Nash’s from the 21 Acres Farm Market
1 cup Einkorn flour, from Blue Bird Grain Farm
½ teaspoon salt
½ cup butter, such as Cherry Valley Dairy, cut into small pieces (cut when cold)

Warm the summer fruits (berries, rhubarb, or stone fruits) in a pan over medium heat. When warm, but not boiling, remove from the heat and add sugar, honey, spices, salt. Stir until well mixed then TASTE! Add sugar and other spices to taste and TASTE again. When you are happy with the taste, add the thickener and stir in thoroughly until the mixture is smooth.
Butter a 9 x 13” pan. Pour the heated fruit mixture into the pan.

Over medium heat in a medium sauce pan, combine sugar, honey. Stir constantly until well combined and easy to pour. Remove from heat. In a small bowl, mix the rolled oats, flour, and salt. Cut in butter pieces thoroughly, using your hands or a pastry blender tool. Pour warm sugar, honey mixture over oat and flour mixture. Stir to combine. Sprinkle evenly over the top of the warm fruit in the prepared pan. Cover with foil and bake approximately 30 minutes at 350F. Remove foil and bake another 10 minutes until the crumbs are a bit golden in color. Cool to room temperature to allow the thickener to set.

Serve to a happy crowd!

Visit to learn more about 21 Acres.

Duvall Fire Commissioner honors Vietnam Vets with book

  • Written by Kirsten Abel, Features Writer

“This plaque is dedicated to the memory of the brave and gallant men from Ballard High School who gave their lives in Vietnam,” reads Ballard High’s Vietnam Memorial Plaque.

The plaque contains 19 names (the 19th only recently added) that are the subject of a new book called “The Ballard Nineteen” written by Vietnam veteran and Duvall Fire Commissioner Jerry Edward Smith. 

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