The Woodinville Fire & Rescue Board of Fire Commissioners appointed Deputy Fire Chief Mark Chubb to the position of interim fire chief. The decision was made by a 3-0 vote at the August 15 commissioners’ meeting. Two of the commissioners were not present at the meeting.
"The decision by the board and the expressions of support I have received from many of the District’s personnel is extremely humbling," Chubb commented. "I am optimistic about our future as a fire district."
Chief Chubb came to Woodinville Fire in November 2010. He has over 30 years of fire service experience, including serving as area commander and chief fire officer with the Metropolitan Christchurch Fire Department in New Zealand. Prior to arriving at WF&R, Chief Chubb served as the operations manager with the Portland, Ore., Office of Emergency Management.
The fire chief position was vacated by I. David Daniels who began separation agreement negotiations with the Board of Commissioners at the August 9 commissioners’ meeting.
A native of Ohio, Chief Chubb is married and has two teenage daughters.
New center to be a community venue for education on farming,
sustainable living and energy and water-saving systems
The wait is almost over. The 21 Acres’ Center for Local Food and Sustainable Living is nearing completion and soon the public will get to take its first peek at what is one of only four Platinum LEED (Leadership in Energy and Environmental Design) projects in the state.
The facility, which was constructed solely with environmentally-friendly and low-impact materials, was designed to challenge conventional wisdom about buildings.
The 21 Acres’ Center for Local Food and Sustainable Living. Courtesy photo
All energy requirements of the structure are integrated, resulting in a building that will use 30 percent or less of the amount of energy that standard construction allows.
Rather than relying on external utilities, it will instead model energy self-sufficiency.
Features of the building include energy efficient lighting, geothermal energy systems, natural ventilation, composting toilets, a gearless traction elevator and a substantial solar panel array.
An earth berm will provide underground food storage areas for cellared products, while its slope will host an edible landscape containing a variety of fruit, vegetable and herb gardens.
The top of the berm will serve as an upper courtyard and gathering place for visitors.
Capping the building is a living roof comprised of gardens, which will support a responsible stormwater management system.
Benefits of such a roof are numerous and include improved air quality, temperature regulation, building insulation and reduction in water usage, among others. It will also provide an educational laboratory for the community to learn about the issues surrounding water reuse and conservation.
Additionally, a portion of the roof will function as a culinary and medicinal herb garden.
The living roof, which will not only help mitigate the impact of construction on the surrounding land and reduce the building’s future water use by up to 25 percent, but will also provide an educational laboratory for the community to learn about the issues surrounding water reuse and conservation. Additionally, a portion of the roof will function as a culinary and medicinal herb garden. Courtesy photo.
Around the center, a drainage ditch has been dug that will become a seasonal pond or rain garden with native plants and grasses surrounding it.
Within the center is retail space for the sale of local organic foods in the style of a year-round farmers market co-op, a commercial grade community kitchen and ample classroom space available to the public.
The cutting-edge facility aims to be a community venue for education on farming, sustainable living and energy and water-saving systems — all tools that residents can hopefully use in their own homes in an effort to make a positive difference in the environment.
The center has been the vision for 21 Acres’ Board President and Acting Executive Director Gretchen Garth since acquiring the property from King County in January, 2005.
She says, "The impetus behind it has been to put infrastructure back in place so small farmers can earn a living wage. The growers we work with provide pesticide free, almost emission free and certainly more nutritious food for the human body, so we need to make sure small farms stay in business."
She adds, "Then when we knew part of the infrastructure was a permanent structure for retail to support food sales, we started gathering information on green buildings and decided rather than building a cement block, to create systems within the facility that would demonstrate new technologies, as well as conserve energy and water."
The project, which cost nearly $7 million, was mainly funded through a donation from the Human Links Foundation.
Contributions from other foundations and organizations, as well as grant money from King County, were also instrumental in the creation of the center. There were a number of challenges involved in getting the center built.
Garth notes that in constructing the facility, the materials and systems used were unfamiliar to many in the field, causing the process to be both slow and expensive.
And King County’s permitting process proved to be lengthy and expensive.
"We had to go through it twice because we downsized," says Garth.
Workers install solar panels on roof. Courtesy photo.
The original plan for the center included two wings with a total space of approximately 16,000 square feet. For economic and financial reasons, the scope of the project was altered and reduced in size to include one wing at about 9,000 square feet.
There are many plans for the use of the center. Brenda Vanderloop, of Vanderloop Communications, who is the public relations consultant for 21 Acres, says, "In regards to the educational component, different series of classes will be offered under the growing, eating, living umbrella. They will be what we call ‘integrated learning’ courses dealing with such topics as the environment and energy and sustainable cooking."
She notes that the community kitchen, which boasts low-energy efficient appliances and materials, will be available to area chefs interested in leasing the space for their own classes.
And the classroom areas can do double duty as event space, available for lease to organizations, professional associations and local groups.
The farmers market co-op, which is scheduled to open next spring, will be member-based, but also open to the public. It will specialize in organic and sustainable-based foods grown within a 300-mile radius.
"It will have more than just fresh produce," emphasizes Vanderloop. "We’re talking seafood, grains, meats, dairy products, etc. It will be a true market in a café-style environment."
Another interesting feature of the center is a kiosk that will serve as an educational tool about the unique aspects of the building, types of courses available, information on the various farmers in the co-op and more.
"This is a creation that stems from a partnership with Cascadia Community College and PSE Bonneville Foundation," notes Vanderloop. "The kiosk is intended to be an interactive tool that visitors can use to get information on the center and all its happenings."
Garth views the center as playing an integral role in the community. She notes that part of the facility, by definition, is a school that will demonstrate new and easy ways of doing things that people can use to improve the quality of their lives.
She explains: "21 Acres has been called a laboratory and it is a place where people can look at new technologies, ideas, data, see a living roof and a composting toilet. It provides a place to create and time to think. It’s also a place where people can re-connect back to where their food comes from — starting with good soil, the seed in the ground to the amazing meal or product that’s been created. All in one place."
The community is invited to an open house at the new center on Friday, August 26, 4-7 p.m. There will be tours of the building, special remarks by internationally known culinary and television personality, and award-winning author Graham Kerr, along with local food and refreshments provided by Trellis Restaurant’s Executive Chef, Brian Scheehser. For more information: www.21acres.org.
KENMORE - The Northshore Fire Department graduated 31 future babysitters from its July and August Safe Sitter classes. The students are trained in a wide variety of important skills including how to handle life threatening emergencies, how to keep themselves safe, when and how to call for help, and how to understand and deal with children of different ages. In addition, the students learn infant and child CPR and choking rescue. To successfully complete the Safe Sitter program, students must pass a rigorous practical and written test to show that they have mastered the key concepts and have the skills necessary to handle an emergency.
The "Every Picture Tells a Story" senior art exhibit is the only mixed artists’ show hosted by Evergreen Hospital. The wonderful event showcases talented and inspiring seniors and brings joy to those who are able to view their art. There are over 70 works by artists ranging in age from late 60s to their 90s. This is the 6th annual event and is on display through October for viewing and you can vote for your favorite! For more information, please contact: Kathy Page Feek, Ed. D., art coordinator, Evergreen Hospital Medical Center.
CARNATION — Cold case detectives from the Sheriff’s Office have exhumed the so-far unidentified remains of a homicide victim who died in 1969. They hope to first find out who the person was, then find her killer. The exhumation was done under a court order on Friday, August 5. In August of 1969 the remains were given an indigent burial in the Mt. Pleasant Cemetery, 700 West Raye St., Seattle.
The victim was found on June 5, 1969 one mile west of the Tolt River Bridge in eastern King County, near the town of Carnation. The heavily decomposed body was on a dirt road that is now 290th Ave NE. The body was dubbed the "Tolt Hill Jane Doe."
At the time the Medical Examiner’s Office described the woman, as a Caucasian, 23 to 25 years old, 5’1" to 5’2" tall, 105-115 lbs, with dark hair.
She died from a few weeks to as much as six months before she was found.
She has never been identified and the case is under investigation as a homicide.
In addition, a portion of a skull from another victim, likely a young adult female, was found in 2006 about three city blocks from where the 1969 body was found. The remains had been exposed to the elements for a significant period of time.
That victim has never been identified either, and detectives wonder if the two cases are linked.
Detectives exhumed the remains of the Tolt Hill victim to obtain DNA that can be entered into the DNA database at the University of North Texas Center for Human Identification, and then into the FBI’s CODIS system.
The University of North Texas center works with law enforcement agencies to identify human remains, such as in this case.
The center, in collaboration with local law enforcement, also allows families with missing loved ones the opportunity to submit reference samples for DNA testing that could be matched with samples on file or that may come into the center at a later date.
(Family members should contact the police agency that conducted the original investigation. That agency will determine if DNA collection is appropriate in a particular case.)
If anyone has information on this cold case, they are asked to call the King County Sheriff’s Office at (206) 296-3311 (24 hours).
The Sheriff’s Office has around 190 cold case homicides or missing persons that are likely homicides. Some cases date back to the early 1950s.