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Saving the seals: local veterinarian launches new marine wildlife research group

  • Written by Kirsten Abel, Features Writer

For a region rich in marine life like the Pacific Northwest, space to rehabilitate and study marine animals is surprisingly limited.

That’s where SR3 (Sealife Response, Rehab, and Research) comes in. It’s a new, multi-faceted organization started by Woodinville-resident and former Seattle Aquarium head veterinarian Dr. Lesanna Lahner.

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Editor's Expeditions - MoPOP

  • Written by Kristen Hamilton, Editor

You’ve probably noticed the unique and colorful building that sits just below the Seattle Space Needle, but you might not have had the opportunity to visit the Museum of Pop Culture (MoPOP). 

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Malware beware: cyber security is on the rise at UW Bothell

  • Written by Kirsten Abel, Features Writer

“A lot of times people have this idea that cyber security is just sitting behind a computer typing madly and stopping hackers, but it’s really not like that at all,” said Marc Dupuis, an assistant pro-fessor at University of Washington Bothell who teaches in the school’s up-and-coming Master of Science in Cyber Security Engineering program.

Students who earn a master’s degree in cyber security engineer-ing go on to get a variety of software and security engineering jobs. Some might go on to become a company’s chief information security officer. Some may become security engineers at Amazon or Microsoft. Others may go into research.   

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Woodinville man was first reporter to step inside crater

  • Written by Derek Johnson

Several times that spring, the peak emitted plumes of steam. Minor eruptions were recorded. Mount Saint Helens became the talk of the Northwest. Transistor radios crackled with warnings to steer clear of the area. Newspaper accounts quoted geologists that an eruption was likely imminent.

Finally on the morning of May 18, 1980, it happened. Mt Saint Helens erupted with epic, colossal force. Fifty-seven people perished as debris and scalding hot steam swept down the mountain’s northern slope, obliterating Spirit Lake. The avalanche traveled at 683 miles per hour and reached 572 degrees Fahrenheit. The blast  also   emitted  540 million  tons  of  ash  80,000 feet into the atmosphere. That debris would eventually be scattered across 11 different states. It was the most devastating eruption ever recorded by modern man. 

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NUTRITIONIST’S PANTRY — ZANY ZUCCHINI’S

  • Written by By Amanda Bullat, MS RDN CN Culinary Education Program at 21 Acres

Nothing says end of summer like the bounty of zucchini varieties that are available this time of year. Often considered a vegetable, but technically a fruit, zucchinis (aka summer squash) are members of the gourd family, known for their thin edible skin and seeds. Summer squash is actually one of the oldest cultivated crops in the Western Hemisphere, dating back 8,000 years or more. It’s a very common ingredient in Native American cuisine having been first planted in South and Central America.

My favorite way to use this late summer staple is by making zucchini fritters with Lisa Crawford's recipe from the Tiny Kitchen at 21 Acres.

Zucchini Fritters Recipe

Serves 4-6           
Prep time: 15 minutes & Cook time: 5 minutes
2 pounds zucchini (smaller are better), coarsely grated
1 teaspoon salt
2 eggs, beaten (or 2 tablespoons ground camelina seeds for egg intolerant folks)
1 bunch green onions, thinly sliced, including 1-inch of green
1 cup finely ground dried breadcrumbs OR pumpkin seeds (for gluten-free adaptation)
2 garlic cloves, minced
1/2 cup chopped parsley
1/4 teaspoon red pepper flake, or to taste
1/2 teaspoon ground sumac, or to taste
Salt and freshly ground pepper to taste
2 tablespoons butter
2 tablespoons sunflower (or other neutral) oil

Place the grated zucchini in a colander and toss gently with 1 teaspoon salt.  Let sit for 10 minutes then using a clean kitchen towel, squeeze excess liquid from the zucchini. In a large bowl, combine the zucchini, beaten eggs (or camelina seeds plus just a few tablespoons of water), green onion, breadcrumbs or pumpkin seeds, garlic, parsley, red pepper flake, sumac, a pinch of salt, and a grinding or two of black pepper. Thoroughly mix.

Scoop out 1/4-1/3 cups of the mix and place on a parchment-lined baking sheet. Gently press each scoop into a 1/2-inch patty. Heat the butter and sunflower oil in a large skillet over medium heat. When hot, carefully slide the patties into the pan, leaving room around each. (You could heat two skillets for this process.) Cook until the underside is golden brown, about 2 minutes. Flip patties to cook the other side.