Fresh Connections – The Parfitt Way Blog

Toilsome Construction has been taking down Junkoh & Chris Harui’s old family home on the west end of Parfitt Way since the holiday season began. Word has it that Sue Cooley bought the property to create a park or garden of sorts. Pictured here is the excavator working on the roof of the home. Chris Harui used to work the half acre orchard and garden on the property when she wasn’t working at Bainbridge Gardens.

Restaurant owners across the country are gearing up for the implementation of a little known aspect of the Health Care and Education Affordability Reconciliation Act of 2010 – part of what is known as ObamaCare.  These regulations require chain restaurants with over 20 stores having the same menu to post the caloric values for items on their menu.  It also requires that the restaurants display the recommended daily caloric intake and to provide additional nutritional information (fat, protein, salt, carbohydrates, etc.) upon request.  These FDA requirements are meant to standardize menu labeling across the country.  Many state and municipal laws requiring nutritional information to be posted have been enacted since 2006 – including in King County. Exemptions provided by the federal regulations include:

• Specials
• Condiments
• Limited time offers
• Custom orders
• Test market items
• Individual alcoholic beverages

While the law allows time for the food industry to implement these regulations, a bill introduced this year (Common Sense Nutrition Disclosure Act of 2012) seeks to reform the rules.  Proponents of this legislation hope to mitigate the cost and burden of the law as written (which according to President Obama’s own Office of Management and Budget ranks as the third most burdensome statutory constraints enacted that year).  Especially vocal in this effort is the pizza industry.  According to the Legislative director of Domino’s Pizza, the estimated costs of the new menus would be $5,000 per store.  This is particularly frustrating to them, considering that over 90% of Domino’s customers call in (or order on-line) and would therefore never even see the wall menus.

Nutritional labeling of food is not a new issue in the United States.  In 1990 the FDA required labeling on packaged foods.  Studies in 2008 show that 54% of consumers reported reading food label information when purchasing and of that 49% changed their minds about a potential purchase.  However, labeling itself is just one factor people consider in their food choices. In 1999 a Washington State study drew a strong correlation between a consumer’s understanding of the effect of nutrition on diseases such as cancer, diabetes and hypertension and the likelihood that food label information would be utilized.

Along with providing information for consumers, one objective of the 1990 labeling law was to encourage manufacturers to produce healthier options.  In the years since, we have seen a significant increase of fat modified food in the grocery stores, but it often does not mean a caloric decrease – less fat but more sugar.

The 1990 law was enacted in response to the alarming increase in obesity in the United States. And it has continued to rise.  By 2010, studies show that 68% of adults and 32% of children are either overweight or obese – a dramatic rise in two decades.  So – it begs the question:  if obesity rates have continued to rise – does nutritional labeling really make a difference?

An important factor to be considered in this question is that during those two decades restaurant dining also increased from 18% to 32% of daily calorie intake.  Adding restaurants to the labeling requirements is in many ways a response to this change in the nation’s eating habits.  As obesity rates climb, healthcare costs also climb.  Healthcare reform advocates expect that implementing these reforms will save 26 billion dollars over the next 20 years.  And we do have some empirical data to support that.  Since Los Angeles County began requiring nutritional labeling in restaurants, Starbucks has reported a 6% calorie reduction per sales transaction.  The LA County impact assessment claims that this could decrease the annual weight gain of residents by 4%.

The National Restaurant Association (the other NRA), while supporting the passage of the Common Sense Nutrition Disclosure Act of 2012 in hopes of lessening the regulatory burden on their members, has statistics that show an increase of consumer interest in making good nutritional choices.  The number 3 trend in restaurant food this year is the addition of healthful menu choices on kid’s menus (the number 1 trend is locally sourced food).  90% of adults responding to an NRA survey report that restaurants are offering more healthful items than 2 years ago.  The survey also reports that 30% of all adults and 45% of adults aged 18 – 44 have gone online to find nutritional data.

Most people agree that we have the right to know exactly what we are eating.  It seems that more and more people are interested in exercising that right.  However, the still rising rate of obesity calls into question whether knowledge alone is enough to make a difference.  In today’s age of information, the knowledge is as close as the menu in front of your face.  Using that knowledge to make good choices is a little harder to legislate.

Seattle Business magazine announced its annual Family Business Award winners on Thursday, Nov. 29. Parfitt Way Management Corporation was awarded the Silver in the Small Companies category by the panel of judges which included business leaders and educators from the Seattle area. The award is based on a number of criteria including on-going business success, participation and value of family leadership and contribution to the community.

Parfitt Way Management is not only a family-run business; it is a family of businesses itself. Made up of three separate entities – The Harbour Marina, Harbour Public House and Pegasus Coffee House, Parfitt Way Management is a defining presence on the waterfront of Bainbridge Island.

The company began in 1982 when  Jim and Judy Evans designed and built the Harbour Marina. By 1991 the Harbour Public House was opened just up the hill from the marina. In 2007 Jeff and Jocelyn, in full control of the family business,  purchased the premier espresso house of the Northwest, Pegasus Coffee House, which rounded out the trio of businesses owned and operated by the family. The Pub is housed in the original dwelling of Ambrose and Amanda Grow, who settled in Bainbridge in 1881. As early pioneers, the Grows helped build the town into a bustling center of logging and shipbuilding. The Grows donated the land for the first school and church in the Madrone settlement which later became Winslow.

Currently, Parfitt Way Management Co. (PWMC)  is run by Jocelyn (daughter of Jim and Judy) and her husband Jeff Waite who feel strongly about building on the roots of the community. While applying for permits in early 2003, Jeff realized that there was little understanding of the historical value of the commercial properties along the waterfront. The city proper had moved up the hill away from the waterfront.  PWMC’s efforts have not only brought continued business and life to the waterfront, it is helping to preserve the history of Bainbridge Island through its website, blog and even on their unique menus. Jeff related that local school teachers stop in to pick up the menus for use in teaching local history. Laid out like an old-time newspaper, the quarterly changing menus feature articles ranging from current trends in farming to the history of the island. The Waite’s dedication to preserving the past was recognized in May by the Bainbridge Island Historic Preservation with a Blakely Award, which honors community members who are successful in preserving the Island’s past.

The Waite’s excellent business practices are evidenced by the loyalty of both customers and employees. Most of their employees are long term – including the executive chef who has been with them for over 10 years. The Waites are also committed to establishing relationships and fostering the growth of area farms and local enterprises. Jeff’s working theory is that in today’s cookie-cutter world, it is worth celebrating authenticity and uniqueness. Jeff and Jocelyn’s two children (aged 12 and 15) are already shareholders in the family business. As to whether or not they will someday take the reins, Jeff takes a “wait and see” attitude. In the meantime, the Waite’s dedication to preserving the past while building a future gives the Bainbridge community an award winning family business.

Jocelyn Waite at the podium making her acceptance remarks on stage with members of her family

Twenty five years ago, on a trip to Victoria BC, I discovered a new treat.  All of the pubs served something called hard cider! Alcoholic apple juice! Now granted, folks with more “bar time” than me might be surprised that this was a new discovery, but chances are most Americans had little experience with what we now call hard cider.  A non-alcoholic apple beverage called cider was for sale in most grocery stores, but I’m hard pressed (pun intended) to define the difference between non-alcoholic apple cider and apple juice.  A quick search on Google confirms that I’m not alone.  A few states have laws that draw a distinction; cider is unfiltered and juice is filtered. But more often than not, it is simply a matter of labeling.

Hard cider however, has a definitive status and a fascinating history. Probably since the beginning of time, humans have enjoyed the result of fermentation. In Biblical times, we find Noah’s sons getting into big trouble because of growing, fermenting and imbibing the fruit of the vine. As far as apple cider goes – history tells us that apple trees existed along the Nile River delta as early as 1300 BCE. In what is now England, Roman explorers found the locals drinking hard apple cider in 55 BCE.  By the beginning of the 9th century, cider drinking was well established in Europe. In the new world, apple trees for hard cider were the first fruits planted in the British colonies. Historians tell us that John Adams started each day off with a tankard of hard cider for breakfast. It is important to note here that only in America is the term hard cider used.  For most of history and currently in the rest of the world – the term cider always means fermented (and therefore alcoholic) apple juice, with an alcohol content that can range from 2%  to 8.5% ABV (alcohol by volume).

So, if cider drinking has such a long and popular history, why was it such a discovery for me in Victoria?  It is somewhat of a mystery why hard cider all but disappeared from the American table. Historians tell us that as late as the early 1900’s hard cider was the drink of choice for “every-day” Americans. In 1840, conservative presidential candidate William Harrison managed to convince a majority of working class Americans that he was “one of them” by associating himself with the symbols of “log cabin and hard cider”. (Lest we think that photo-ops of politicians drinking beer, bowling and grocery shopping in order to present themselves as “one of us” is a new thing.) Shortly after that though, hard cider all but disappeared from the American scene.

There are a number of reasons that have been bandied around about why hard cider fell so far out of favor. Of course Prohibition in the 1930’s probably played its role. But most other alcoholic beverages came back easily when it was repealed. Some think that a killing freeze in the eastern states during prohibition is to blame. After all of the apple orchards were wiped out, farmers replanted trees much more suitable for eating than fermenting, since alcoholic beverages could not be legally sold. There are also anecdotes about farmers in a fit of temperance-driven passion chopping down all of their cider apple trees. Another factor blamed is the in-flow of German immigrants in the late 1800’s with their superior brewing methods, which greatly improved the taste and popularity of beer.

Whatever the reason for the disappearance of hard cider, we are greatly enjoying its comeback.The Pacific Northwest in particular, is home to many small cider makers, which provide a wide variety of ciders to bars and stores. There are also some fun events to attend in your search for great cider. The Cider Summit, billed as The Largest Ever Tasting of Artisanal Ciders From Around the World has held events for the last 5 years in Seattle and Portland, with one planned for February in Chicago. There is also the Cider Stomp in Portland OR, which is a combined blue-grass festival and cider tasting extravaganza held in early November and definitely on my list for next year.

A short drive north from Bainbridge Island you will find Finnriver Farm, whose ciders have been served at the Harbour Public House &  Pegasus Coffee House.  We visited the farm on a sunny day in late October and had a wonderful experience. Owner Christie Kisler greeted us and led us through an adventure of tastes. The first cider tasted was the Artisan Sparkling Cider which has a crisp dry taste.  This is produced using “method champenoise”, which is rooted in the history of the Champagne region of France. It is also more labor intensive and takes longer than most cider methods. Must be worth it though, Finnriver’s Artisan Sparkling Cider has won a Silver Medal from the Great Lakes International 2011 Cider and Perry Competition, a Silver Medal from the 2011 Northwest Wine Summit and a Double Gold Medal from the 2011 Seattle Wine Awards.  Moving on to dessert choices, we thoroughly enjoyed the Black Current Wine with Apple Brandy, which would pair perfectly with chocolate. However, everyone’s favorite wine was the Spirited Apple Wine which is made from organic apples and then blended with oak-aged, custom-distilled apple brandy. This had a nice kick to it (18% alcohol) and is made in the port style.

While we enjoyed the cider in the cozy tasting room, we learned a lot about the farm and the fortuitous partnership of Christie and her husband Keith Kisler. Purchased in 2004, the Kislers have created a farm that evokes family farms of days gone by. Along with cider, Finnriver provides fresh eggs and produce to area restaurants, farmer’s markets and homes. Keith is a fifth generation farmer from eastern Washington and grew up with farming in his blood. Christie’s childhood in New York City did not provide much farming experience but she had dreams of living on a farm and brings excellent marketing skills to the enterprise. As hostess of the tasting room, she also brings that all-important personal touch to the experience. Whether you are traveling from Bainbridge or from Seattle, Finnriver is a wonderful destination for a very fun, and refreshing day trip.

2nd Annual Super Squash Scavenger Hunt

All through the month of November the grounds of The Bloedel Reserve will be searched by kids of all ages – in pursuit of the not-so-elusive squash, gourds and pumpkins that have taken up hiding.  Youngsters on the search will be given a map to guide them, and to track their progress.  And of course – there are fun prizes involved.  And while the kids are in search of pumpkins and prizes, the adults can take an instant vacation from the rush and noise of modern life.

Located a short distance from the Bainbridge Island ferry terminal or the Agate Pass Bridge, the Bloedel Reserve is a a collection of beautifully landscaped gardens blended into 150 acres of natural woodlands and meadows. It is recommended that you plan about 2 hours to sufficiently explore the grounds, which include a Japanese Garden, a Moss Garden, Reflection Garden and a Bird Refuge, along with trails, overlooks, beautiful views and a visitors center.

The reserve was created and gifted to the University of Washington by Prentice Bloedel in 1970.  The property, known then as Agate Point Farm, was purchased by Prentice and Virginia Bloedel in 1951.  The elegant French design of the home on the property was what drew them in the first place.  However during the 30 plus years that they resided there they discovered an unexpected insight through exploring the woods and meadows around them.  In an article written for the UW Arboretum Bulletin, Bloedel writes:  “Respect for trees and plants replaces indifference; one feels the existence of a divine order.  Man is not set apart from the rest of nature – he is just a member of that incredible diverse population of the universe, a member that nature can do without, but who cannot do without nature.”

Bloedel, who ran the MacMillan Bloedel Timber Company from 1920 to 1950, was a pioneer in renewable resources and sustainable industry practices.  He was the first to use sawdust as a fuel to power his mills and one of the first to consistently replant clear-cut areas.  Perhaps due to the challenges of polio as a child, he understood the therapeutic benefits of a garden and the power of a natural landscape to invoke emotions ranging from tranquility to exhilaration.  In the Reserve’s mission statement Bloedel says:  “The Reserve is a place to experience the bond between people and nature…..It is a place in which to enjoy and learn from the emotional and aesthetic experience of nature and the values of harmony, respect for life and tranquility.”

So while the kids are hunting down the squash, take a stroll in a garden retreat, think about life – and the beauty around us.
The Reserve is open Tuesday – Sunday 10:00 am – 4:00 pm.

There is something going on in the Oyster Beds of Puget Sound – and it isn’t good.  As this year’s oyster season commenced – the absence of mature oysters continues to alarm oyster farmers, retailers and restaurants.  The microscopic oyster larvae at hatcheries in Dabob Bay and other places in the Puget Sound were dying before they ever had a chance.  As the larvae developed tiny oyster shells, they began to crumble faster than they can grow.  This has been observed all over the northern Pacific coast and has been going on for years.  In fact, there has not been a viable larvae generation since 2005.

Scientists and farmers first looked into whether bacteria were causing the devastation.  But further investigation pointed to something much more serious and difficult to resolve: the undisputed increase in the CO2 levels in the atmosphere and the oceans.  One outcome noticeable to most has been the rising of the average temperatures here in the Puget Sound area.  This past July was the 36th consecutive July and 329th consecutive month in which global temperatures have been above the 20th century average. In addition, seven of the 10 hottest summers recorded in the United States have occurred since 2000.  While the arguments continue about the cause of global warming, the increase in CO2 levels has been well documented by the entire science community.  The scientific term is ocean acidification; as the CO2 level rises, the pH level falls.  A liquid’s pH measures the acidity or alkalinity on a 14 point scale – the lower the number, the more acidic the liquid.  Shellfish in particular have a narrow pH spectrum in which they can survive.  A normal sea water pH is 8.1 to 8.2 on the alkaline side.  On a sample day last spring, the pH level at 100 feet deep measured at 7.5, reflecting high acid levels, causing the inability of the larvae to maintain shell growth.

A natural occurrence in the Pacific Ocean (but not found in the Atlantic) is upwelling.  As the north winds blow over the water, a circulation process is set in motion in which nutrients from the bottom of the ocean are pushed slowly upward.  Unfortunately along with nutrients the upwelling is carrying increasingly high CO2 levels.  This is a very long term problem, with no short-term solution in sight.  According to NOAA scientists, the water that is upwelling on our coast today is at least 50 years old.  CO2 levels have been increasing since the Industrial Revolution – about 250 years ago.  At that time the atmosphere’s carbon dioxide content was roughly 280 parts per million (ppm).  Today we measure in at about 390 ppm.  So even if we were able to drastically limit our CO2 output immediately, the problem is going to get much worse for a long time, before it starts getting better.  As part of the natural cycle of upwelling, it takes over 50 years for CO2 to go from the atmosphere to the ocean’s floor.  And because of Puget Sound’s unique geography – it is believed that the impact of increased acidity levels occurs here before the rest of the world.  So – it’s not just about the oysters.

All of these issues are being examined by a blue ribbon panel convened last March by Gov. Chris Gregoire.  The panel is made up of scientists, local and tribal leaders and industry representatives.  Along with surveying the latest science and setting priorities for additional research and monitoring, the panel was tasked with creating a set of practical, affordable policy recommendations to address the root causes of acidification.  They also hope to come up with ways to help businesses and communities adapt.

During the coming year’s legislative session beginning in January, lawmakers will introduce a new bill in an effort to implement some of the action items that the panel believes need to be addressed.  The 28 member panel has come up with a 43 item list, 20 of which are deemed top priority measures.  Panel member Sen. Kevin Ranker (D-Orcas Island) has urged the panel to narrow down the list to its top 3 – 5 priorities.  According to Ranker, the potential top priorities should be:

• Reducing air emissions that are linked to ocean acidity
• Overhauling sewage treatment plans to reduce the amount of flow into local sea water (high nitrogen levels being another cause of acidification)
• Exploring the idea of using salt water vegetation to combat the impact of ocean acidification
• Improving and expanding the monitoring of ocean acidification

The state faces huge challenges.  State funding, regulation burdens for the business community and maintaining momentum over not just years – but decades might all seem to make this an insurmountable problem.  Adding to the pessimism is the fact that ocean water does not respond to state boundaries.  So we cannot solve this problem by ourselves.  Still – Washington is one of the first states to meaningfully address the challenges ahead.  Ranker has also made the very important point that the potential bill has both Democrat and Republican support and that both gubernatorial candidates have been kept in the loop on the findings of the panel and are on board to do what we can to address the issue.
For more information, see these websites:
University of Washington
BiologicalDiversity.org
Yale University

In the meantime we are hoping for cold winds and rain to cool off the oyster beds quickly so that we can get back to eating our favorite bi-valves.

This article was co-written by Elizabeth and Michael Fagin

Absinthe Green Hour at Pegasus Coffee House

3 pm – close.

For those of us who saw the movie “Midnight in Paris” and have dreamed about time travel to the Paris of old, sharing aperitifs with the like of Hemingway, Oscar Wilde, and Vincent Van Gogh, the Pegasus is offering an experience that just may get us there!  In starting an Absinthe Green Hour, Pegasus is introducing a drinking custom that has had a very colorful history.

Absinthe, a distilled and highly alcoholic beverage, was developed in Switzerland in the late 18th century.  It became popular in the late 19th and early 20th century, particularly among the Parisian bohemian culture of artists and writers.  It is derived from botanicals, mainly grande wormwood, green anise and sweet fennel.  It has a natural green color (but can also sometimes be clear).  It is both the green color and the colored history of the beverage that gives it the nickname “The Green Fairy”.

Absinthe first became known as an all-purpose patent remedy, created by a French doctor in Couvet Switzerland around 1792.  The healing properties are said to come from the botanical grande wormwood, which has a long history of use for stomach, and nervous disorders, along with use as a malaria preventative.  It is a component of wormwood (thujone) that was blamed (or credited) for the alleged psychotropic qualities of absinthe.  In the 19th century, as absinthe was becoming very popular, a French psychiatrist claimed that those who drank absinthe in excess suffered far worse effects than those who over-consumed other alcoholic beverages, including rapid-onset hallucinations.  This idea was immediately and cheerfully embraced by such artists and authors as Toulouse Lautrec, Vincent van Gogh, Hemingway and Oscar Wilde.  Other proponents of the drink included Mark Twain and Aleister Crowley.

While the imbibing of absinthe was rapidly rising, the temperance movement and the winemaker’s associations were pushing their point that absinthe was dangerous.  (Which could well be the only time those two entities were in bed together!)  Claims of its association with violent crimes and social disorder were supported by a grisly murder by a Swiss farmer.  In 1905 Jean Lanfray murdered his family and attempted to take his own life.  The blame for the murders was placed solely on the two glasses of absinthe that the farmer consumed just prior to the murders.  Seems the vast quantities of wine and brandy that farmer Lanfray drank before the absinthe allegedly had no effect on this tragic outcome.

By 1914 absinthe was banned in the United States (1912 – 8 years prior to Prohibition), Belgium, Brazil, Congo, the Netherlands and Switzerland and much of the rest of the world, with the exception of Great Britain.  In the 1990’s a British importer began the revival of absinthe that we are seeing today.  As it gained in popularity most of the bans were being lifted.  In the United States, the absinthe ban was lifted in 2007 (79 years after Prohibition was lifted), with the following guidelines:  the thujone levels must be less than 10 ppm, the word “absinthe” cannot be the brand name and the packaging cannot “project images of hallucinogenic, psychotropic or mind-altering effects”.

As the popularity of absinthe is again growing, so are the customs and ritual around it.  In Paris in the 1860’s the hour of 5 p.m. was known as “l’heure verte” – the Green Hour.  Café’s and pubs around the world are re-introducing the Green Hour.  The ritual of drinking absinthe is something that really sets it aside of other drinking experiences.  A shot of absinthe is placed in a special glass with a reservoir in the stem to measure the correct amount of absinthe.  Then a sugar cube is placed on a specially slotted spoon which is laid across the top of the glass.  As ice water is slowly poured over the sugar cube and combines with the clear green liquid, it interacts with the anise and fennel to change the clear liquid to a cloudy, opalescent white. The predominate flavor of absinthe is anise (licorice) and can be bitter – hence the sugar cube.  For more information about the history and customs of absinthe visit The Absinthe Buyers Guide website.

And – to experience the Green Hour yourself, visit Pegasus during the month of October.  They will be serving various kinds of authentic absinthe on a rotating basis.  You’ll have the opportunity to experience the entire ritual, the slowly dripping ice water, sugar cubes and slotted spoons.  And – just maybe, the ghost of Hemmingway will drop in for a visit.

parfitt_wireless has been upgraded to goWiFi today along Parfitt Way and inside Pegasus Coffee House and the Harbour Public House. Outages may be experienced in Harbour Marina as the system is fully implemented. We apologize for the inconvenience. However, customers should see faster speeds and increased reliability with as the new service comes online. The new SSID is gowifi. Cheers!

Before the Arson

In 2009 a man named Tod Bol in Hudson Wisconsin came up with an idea to honor his mother, a teacher who loved books.  He built a replica of a school house, mounted it on a pole in front of his house and filled it with books.  Thus, the Little Free Library Project began.  As he watched his neighbors stop by to pick up or drop off a book, he realized that not only did the little libraries have the mission of increasing literacy (a passion of his mother’s) but they also served as very effective community builders.  He talked with his friend Rick Brooks and together they launched an effort to spread the idea.  In the following three years, Little Free Libraries have shown up in just about every state in the USA, plus nearly a dozen other countries – including Pakistan, India, The Republic of Congo and Ghana.  These tiny libraries, found in neighborhoods all over the world, provide books, conversation and connection for people who may have lived within blocks of each other, and never before spoken face to face.  All it takes is a wooden, water-proof box, an initial supply of books and someone to be the steward (usually the creator of the library) to assume responsibility for upkeep. Little Free Libraries can be found in all sorts of neighborhoods; cul-de-sacs, strip malls, schools and community centers. Correctional facilities in Wisconsin and Oregon have launched inmate projects where they build the little libraries and donate them to nearby neighborhoods and schools.  For an interactive world map showing the location of each LFL – click here.

Bol and Brooks have stated that their goal is to out-build Andrew Carnegie – who is responsible for over 2,000 libraries.  And they have had a very good start.  Read about their success and testimonials on their website.

On Bainbridge Island, Little Free Library #892 was installed and filled with books on June 1, 2012.  The Library was located on the Habitat for The Humanities Shepard Path.  Just 5 weeks later, vandals burned it (and the books inside) to ashes.  Creator and Steward Donna Dahlquist was, of course, heartbroken.  As were her neighbors and friends.  She contacted the founders of the project, who immediately sent her a kit to rebuild.  Acts of vandalism against the libraries are just about unheard of.  In the true spirit of putting her values to work in the community, Donna’s first FaceBook posting was:  “To all those saddened by this senseless destruction, I ask you to commit an act of joyful kindness to tip the ‘life is good’ scale back to where it ought to be.”

With the help of the donated kit, roofing supplied by Jennifer Lawrence and books donated by friends and neighbors, the new Little Library was opened on August 13^th.  The Shepard Path location is the same, so stop by, borrow a book, leave a book and get to know a neighbor or two.

After the Arson