Fresh Connections - The Parfitt Way Blog

Teak and mahogany, cedar and spruce, oak, pine, brass, copper and varnish are the raw materials. Skill, experience, passion artistry and vision bring all these materials to life in the wooden boats that ply the waters of the Salish Sea and beyond.

Join us on Saturday June 15th and Sunday June 16th at Harbour Marina on Bainbridge Island for tours, talks, photos and admiration of the flotilla gathered for the second Bainbridge Island Wooden Boat Festival. Builders, owners and sailors will be here to talk to the curious and devoted alike. Whether built for work or pleasure, to cruise under sail or engine power, come to visit and share in the wealth of knowledge gathered here to spread the gospel of craftsmanship and tradition.

The event is being held at the Harbour Marina, adjacent to the Harbour Public House. There will be boat tours, live music and a Speaker’s Forum. Bob Schoonmaker owner of The Chandlery at Winslow Wharf is the chair and driving force behind the festival. First held in 2011, 43 boats and some 2,000 visitors attended. Sponsor’s, including Harbour Public House, The Hudson Company, Roger Katz and Associates among others are expecting this year’s event to be even better attended. The Marina is within walking or cycling distance from the ferry terminal. Sample the island’s maritime history and marvel at the artistry of the boats themselves. Admission is free. Plan to spend the day and soak up the beauty and grace of these remarkable vessels Festival hours are Saturday 10-5 and Sunday 10-4.

For more information visit.

A recent book review in YES! Magazine took the food and restaurant industry to task for poor wages and terrible working conditions as alleged in the book Behind the Kitchen Door by Saru Jayaraman. See it here. They present as facts that restaurant workers are paid only $2.13 per hour and haven’t had a pay increase in a generation. In Yes! Magazine’s home state of Washington, the minimum wage for all workers is $9.19 per hour (currently, and tied to an ever-increasing, annual cost of living adjustment) and employer’s may not include tips towards that total. This information is readily available on the Washington State Department of Labor website.

The review/book quotes extensively from the Restaurants Opportunities Centers United which is attempting to organize food service workers nationwide for better pay and conditions. The article states this organization has 26 chapters in 23 states none apparently here in Washington State.

Many full-time restaurant workers claim $35,000 to $40,000 per year, with an additional undisclosed amount made in cash tips. Full time is described as 30 hours per week or more. Also, according to the Washington State Restaurant Association (WSRA) which compiles statistics on the the industry, most full-time salaried employees are offered medical insurance and many offer it to their hourly employees. The review claims that such benefits are nonexistent. A former teacher who works in the industry has been overheard stating, “I can’t afford to go back to teaching since I get paid much more at waiting tables.” For many who choose the industry it becomes a lucrative profession.

Another example is a friend of mine who now works in the financial service industry who took a significant cut when he left his work as a food server. In fact, several of his friends now work for some elite steakhouses in the Seattle area and get paid close to $80,000 a year.

There are great opportunities available for those who are willing to commit to the restaurant business. It’s good and honorable work and provides a living wage for the workers as well as considerable pleasure for the diners. Are there poorly treated employees out there? Surely.  Is the industry as a whole corruptly taking advantage of the workforce? Not here in Washington. As in any situation talk with the people with whom you interact in restaurants. If they are being treated poorly then take your dollars elsewhere… no bad business deserves to or should thrive for long if the employees are being exploited. By that same token do support local restaurants, pubs and coffee houses which do provide not only a quality dining experience but a quality working environment for your friends and neighbors.

The winter doldrums are fading and what better way to celebrate than diving into the Bainbridge Island art scene? Classes and shows abound with a sharp focus on the world class talent that calls the Puget Sound region home.

The Winslow Arts Center is presenting classes for all ages in painting, drawing, calligraphy, mixed media and much more. Taught by regionally and nationally recognized artists and instructors at the Center’s intimate studio which is easily accessible from Bainbridge Island or the entire region. If it’s time to learn something new or dust off rusty skills this is the place to start.

Opening in mid-June the exciting Bainbridge Island Art Museum will bring an eclectic mix of regional artists for display. With an auditorium and classrooms available this will be an welcome addition to the regional arts milieu. The new museum is a work in progress and much remains to be done.

The Bainbridge Island Arts and Humanities Council, has since 1986 provided an umbrella organization fostering art and culture on Bainbridge. The Council provides a funding source through its grants and awards programs to encourage the growth of humanities and art throughout the island. Offering award winning art education to youth, sponsoring film makers, poetry and facilitating Art in Public exhibits and installations the Council seeks to enrich the lives of everyone touched by the island’s way of life.

A highlight of the summer is the August 9th through 11th Bainbridge Island Studio Tour. A self guided tour, accessible by bicycle, visit more than 50 participating studios. Meet the artists see works in progress, tools and raw materials. Explore the creative and perhaps be inspired to release some of your own. Be prepared to enjoy the fine foods available along the way and perhaps return home with something beautiful that has spoken to you and is irresistible.

It’s that time again. The Bainbridge Island Farmer’s Market is back! Opening this Saturday, April 13th at the Town Square from 9:00 am to 1:00 pm. Come to meet, greet and enjoy the fresh produce available in a fun and family friendly setting.

Old favorites who are returning this year include  Butler Green Farms, Persephone Farm, Farmhouse Organics, Baywater Shellfish, Paulson Farms, Tani Creek Farm and Laughing Crow Farm. These and many other locally sourced organic growers are here to provide the freshest meats and produce possible. For a full listing of the vendors click here This details who and what will be available.

Another outstanding resource for natural and organic farm producers, nationally, not just for the Northwest is here This is an easily navigated site where one can explore the bounty of organics to choose the healthiest and freshest in produce. There are also links to purchase on line from a large number of members as well as the ability to subscribe for CSA’s.

CSA? Community Supported Agriculture. The idea is for the producer to offer a certain number of “shares”, to the public. This may be in the form of a box of vegetables or other farm products, honey, fresh organic meat, or herbs and flowers. Each subscriber will receive a box of the fresh products weekly through the farming season. The advantages work both for the farmer and consumer.

For the farmer they get to spend time marketing their products before moving into 16 hour days in the fields. They receive payment early in the season which helps with the cash flow and most importantly they get to meet and know the people who will consume their produce.

The subscriber gets ultra fresh produce and exposure to new vegetables and ways of cooking. Typically you will visit the farm at least once a season to witness the process in the fields. This also allows the consumer to develop a relationship with the grower. Many kids are found to favor, “Their” farm and will be more open to trying new foods from there that would be perhaps unknown to them otherwise.

With the spring and summer upon us it’s time to get out, explore what’s new and organic at the farmer’s market. Meet the producers try something new, fresh and healthy.

Imagine choosing your extended family in a setting of open space and shared values. Co-housing represents the idea of  intentional living. Co-housing originated first in Denmark in the 1960’s as a way of creating a neighborhood community of all ages that shares a commitment towards living in an ecologically sensitive manner while embracing the individuals who make up the membership.

The general form of co-housing is that of a condominium, homeowners association or cooperative housing. Single family homes and condos are more readily financed by banks in the U.S. as opposed to cooperatives as the terms tend to be more acceptable for banks and lenders. Many communities share the preparation of meals in a large setting such as an extended family would present. These are optional but well attended to encourage the mixing of ages, experiences and to allow the free sharing of ideas and conversation.

Most co-housing communities require that each resident member participate in the functioning of the community. This could be as grounds and maintenance, administrative or other functions relating to the operation of the community. Generally each resident or member owns their own home but also shares ownership with the community property, grounds and the central meeting house.

Interviews for prospective members are thorough to assure that new residents are compatible with and share similar values and appreciate fully the functions required. Bainbridge Island is home to an excellent example of a co-housing community in Winslow. Search here for details. This is one of some twenty co-housing associations in Washington State. There are hundreds more nationwide. The setting for Winslow Co-Housing is 5.5 acres with 30 homes, a central Common House with a large dining room, kids area, fireplace, guest room and office. Located near the ferry terminal, schools, library and shopping the setting is ideal and the community owned green space and play fields are perfect for families with children.

Co-housing is a chosen life style, perhaps not for everyone but a viable option to anyone seeking a harmonious community where family, friends and neighbors are important. http://www.winslowcohousing.org/kcUnit.html

Starting today, the Pub has started serving Portland Ketchup from Portlandia Foods.

We’re excited that we have found a “local” great-tasting ketchup made with great ingredients - low on salt & sugar and high on flavor!

From Portlandia Foods:

“We dream of a future where things don’t have to be this way. It saddens us that “No HFCS” or “GMO free” can even be listed as a “feature” on food products. This should be demanded of every food company we give our money to!

The way we see it, chemical pesticides and fertilizers were never needed in the first place. Monocultures are not sustainable. Food companies should partner with ladybugs and honeybees to produce our food the way nature intended. Consider this your formal invitation, if you haven’t already, to share the dream and join this movement.”

On St. Patrick’s Day, this Sunday, March 17th learn about some of the history of Winslow (pictured above in the 1890s looking west down what is now called Winslow Way).  Bainbridge Island Historical Museum is sponsoring a walk through historic Winslow featuring stories and photographs from the past. Learn more at http://www.bainbridgehistory.org/events.aspx

Winslow boasts of a variety of architecture, connection to the logging industry, shipbuilding and the iconic Mosquito Fleet that steamed Puget Sound. The fleet was the forerunner to the modern day Washington State Ferry System. Winslow is certainly fun to explore for a day or a weekend.

Any visit to Bainbridge Island is remiss without stopping at the Bainbridge Island Historical Museum http://www.bainbridgehistory.org/visit.aspx. While there, you can listen to the tales of the First Nations who lived here for millennia. Follow the exploits of the explorers and settlers who came later to build the farms, mills and shipyards of the island. The museum showcases archeological finds as well as photos of the early residents at work and at play. Learn about the dark days of the relocation of Japanese Americans from their farms and homes to the desolate camps in California, Wyoming and Montana. Read the denunciations of this move by the editors of the Bainbridge Review, the local newspaper which was one of only a few who protested this action by the Roosevelt Administration.

All that plus much more.

Only 3 days left to the Coyote Farm Kickstarter fundraising project. They’ve experienced enough community support to reach their first goal — now only days left to reach their stretch goal so that all the new babies can have a new safe home.  If you haven’t had a chance to see the video and read their story follow the link to http://www.kickstarter.com/projects/1103312156/for-the-love-of-goats-coyote-farm-creamery?ref=live .  There are some cool rewards for you to choose from.

New pictures from this morning at

http://www.kickstarter.com/projects/1103312156/for-the-love-of-goats-coyote-farm-creamery/posts/425129?ref=email&show_token=5a3bb5f2c1f348f3

In the United Kingdom (UK), many pubs have a Sunday menu that features a Sunday roast. The Sunday roast is a traditional British main meal served on Sundays (usually in the early afternoon for lunch), consisting of roasted meat, roast potato or mashed potato, with accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy.

There are (at least) two opinions on the origins of the Sunday Roast. One holds that, during the industrial revolution, Yorkshire families left a cut of meat in the oven before going to church on a Sunday morning, which was then ready to eat by the time they arrived home at lunchtime. The second opinion holds that the Sunday Roast dates back to medieval times, when the village serfs served the squire for six days a week. Then on the Sunday, after the morning church service, serfs would assemble in a field and practice their battle techniques and were rewarded with a feast of oxen roasted on a spit.

Try our version of roast lamb, pork or beef at the pub on most Sundays - with beef we’ll often serve Yorkshire pudding.

This just in from our rancher at Harlow Cattle Co. in Spanaway, WA:

All,

Sharing my joy… February babies on the ranch bring a smile on a winter’s day.  Enjoy my pleasure as herdswoman tagging a few of the 20 odd new calves in the winter cow herd.

= )  Becky