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Science, Sustainability, Singing, Stir-fry, and Snacks!

August 25th, 2013 | Posted by in Youth Adventures

I met them on August 1st. Twenty bright new faces arrived on buses and vans at the Wilderness Information Center in Marblemount. As they walked quietly out of the vehicles, sleepy from early morning pick-ups at high schools from Bellingham to south of Seattle, I could tell right away that they were older than the rest of our Youth Leadership Adventures participants this summer—mostly because 90% of them were taller than me…

These 16-18 year olds from western Washington and Oregon had been selected for our Science and Sustainability program. They were about to spend 15 days in the North Cascades—11 days backpacking and canoeing on Ross Lake, followed by four days of staying at the Learning Center and camping in Marblemount, all the while studying science, sustainability, leadership, and community.

backpackingBackpacking down Ross Lake. Photo by Institute staff and graduate students
practicing canoeingThe students practicing their paddling strokes before loading the canoes. Photo by Institute staff and graduate students

» Continue reading Science, Sustainability, Singing, Stir-fry, and Snacks!

ice cream

Learning to teach through the “what if…?s”

July 20th, 2013 | Posted by in Graduate M.Ed. Program

On my first teaching day of fall Mountain School I was terrified. I was completely smitten with the amazing North Cascades ecosystem I’d just spent all summer learning about. However, at that moment, there was nothing more terrifying than a group of wiggly 5th graders. “What if…?s” buzzed around me and wouldn’t let go. The teaching part of it seemed scary, even if I thought it was critically important to saving the environment. I seriously doubted if I would be any good at teaching.

Almost five years later there’s a lot less fear in my life. While the “What if…?s” aren’t gone, they are much quieter now and easier to ignore. So much of what I’m doing now with my life is thanks to the confidence that I gained through my Master of Environmental Education classes and my wonderful residency experience at the Learning Center. The coursework and teaching experience gave me an amazing toolbox that I still draw on today; for both teaching in the classroom and for launching my own ice cream business. I am very grateful for the confidence I developed while I was in graduate school.

After  graduating I moved back down to Seattle and sought out environmental education jobs. I ended up at the amazing Mercer Slough Environmental Education Center as a teacher for their school programs and summer camps. My canoeing experience from living on Diablo Lake was invaluable. I loved expanding my nature knowledge from the Cascades down to lowland wetlands. I even capitalized on the activities and facts that I learned during my natural history project on the nocturnal world by leading Night Walks at the Slough in the fall and spring.

» Continue reading Learning to teach through the “what if…?s”

Facing Climate Change in the Pacific Northwest

April 7th, 2013 | Posted by in Naturalist Notes

North Cascades Institute former staffers and current friends Benjamin Drummond and Sara Joy Steele just launched four new films for their multimedia project, Facing Climate Change. Oyster Farmers, Coastal Tribes, Potato Farmers, and Plateau Tribes all explore global climate change through people who live and work in the Pacific Northwest.

These stories came about after one of the project’s partners, the Climate Impacts Group at the University of Washington, released the Washington Climate Change Impacts Assessment. It’s an incredible resource with startling projections for how climate change will impact the Northwest’s future, but it’s also 400 pages and a lot of science to wade through. Benj and Sara’s goal is to put a face to projections like these and to bring new voices into the conversation.

» Continue reading Facing Climate Change in the Pacific Northwest

Kitchen Gratitude: Another Year in the Foodshed

November 29th, 2012 | Posted by in Life at the Learning Center

 Above two photos: (top) Sous Chef Mike Cuseo gets some help trying out a crazy ides: Oyster (mushrooms) on the Half-shell. (bottom) After the oven… Photos by Kacey Shoemaker

This time of year, there’s few of us here at the Learning Center with as much to be thankful for as the kitchen staff. The whole idea of Thanksgiving seems to be a celebration of what we do as cooks. It also gives us the opportunity to highlight the hard work of the farmers and ranchers who supply us with the goods we need all year round to continue the work of the Foodshed Project. It’s called a project because we didn’t initiate it and it’s never finished, but we’re nonetheless thankful to be a part of something that’s simultaneously mundane and ephemeral. So in the spirit of the season I would like to extend a few Thanks You’s on behalf of the kitchen staff from a demanding and productive season at North Cascades Institute.

 

Chefs Mike Cuseo, Myles Lindstrom and Matt Douglas (not pictured: Chef Shelby Slater). Photo by Lauren G

Seattle City Light: I suppose there’s the obvious, like the entirety of Diablo Lake, the roads, the electricity and the light. But we have even more to thank Seattle City Light for, and that’s our role in the continuation of the Skagit Tours on Diablo Lake. The program has brought a wide-ranging audience of curious folks from all walks of life to the Learning Center to share in what we do as an educational organization. Sharing the dining hall, the campus, the lake, and especially the food with our mutual participants has helped us spread the word about what we do as well as strengthened our partnership.

 

Anne Schwartz shows off a field of winter squash plants to a group of high-schoolers under the watchful eye of Sauk Mountain – August 2012. Photo by Mike Cuseo

Cascade Climate Challenge: Aneka Singlaub and Chris Kiser did so well at integrating food security into the curriculum for their youth programs this summer that they even created a farm tour with a guest appearance by North Cascades Institute chefs. It allowed Chef Shelby and I both the chance to get out of the kitchen and show the students some of the actual dirt that supplies the produce for the midsummer menus at the Learning Center. We were able to really articulate our perspective as cooks on the way our work interacts with culture, climate change, agriculture, health, community values, social justice, and a wide variety of other topics. It felt great to not only be included in the fabric of the curriculum, but to be taken seriously by the educators and the youths in the programs at North Cascades Institute.

» Continue reading Kitchen Gratitude: Another Year in the Foodshed

Saturday, September 29 — Institute events in overdrive!

September 25th, 2012 | Posted by in Institute News

This Saturday, September 29, North Cascades Institute is either hosting or involved with not one, not two, but three special events in Seattle, the Skagit Valley and North Cascades. We invite you to join us where you see fit. Please read on for details!

Public reading of Wild: From Lost to Found on the Pacific Crest Trail at the Conway Muse, 1-3 pm, SOLD OUT!

Private dinner and reading with Cheryl Strayed at Nell Thorn restaurant in La Conner, 5 pm, $100 tickets available at http://ncascades.org/signup/programs/dinner-with-cheryl-strayed or (360) 854-2599.

North Cascades Institute is excited to welcome author Cheryl Strayed to the Skagit Valley on Saturday, September 29, for two fundraisers for Institute youth programs. Strayed will read from the best-selling book Wild: From Lost to Found on the Pacific Crest Trail, her powerful, blazingly honest memoir that was recently chosen as the first book in Oprah Winfrey’s Book Club 2.0.

In the afternoon, join us at the Conway Muse, a charming and eclectic venue inside a converted 1915 Scandinavian barn in the lower Skagit Valley, just minutes off of Interstate 5. Strayed will read favorite passages from Wild, answer questions and sign books. Wild, along with her new title Dear Sugar, will be available for purchase, along with lunch, beer and wine.

In the evening, you’re invited to join Strayed at a dinner engagement for a more intimate experience with this in-demand author. Nell Thorn restaurant in La Conner specializes in preparing meals in tune with the seasons, with an emphasis on delicious food, sustainable ingredients and nourishment.

Proceeds from both events will support North Cascades Wild, Mountain School and Cascades Climate Challenge, Institute programs designed to get kids outdoors in to the North Cascades for free or reduced cost. More info at www.ncascades.org/youth.

 


Fall 2012 Sourdough Speaker Series: “Edible Pacific Northwest” with Jill Lightner

Join us for a delicious night celebrating the tastes of the Pacific Northwest in the peak of fall harvest. Jill Ligtner, editor of the James Beard Foundation 2011 Publication of the Year Edible Seattle, has been a food writer for over a decade. She is passionate about the Pacific Northwest’s locally-sourced ingredients as well as its abundance of imported cultures.

“I want farmers to be as famous as rock stars,” Lightner says when discussing her work as editor and food writer. “Not just farmers—also fishers, food artisans, wine makers and brewers, bakers, cheese makers…you get the idea. My real mission is to promote sustainable food at all levels of our local economy: healthy farmland, rivers and oceans, lower use of fossil fuel, a living wage and safe working conditions for those in the food industry, and keeping as many dollars within the community as is feasible.”

Lightner edited the brand-new Edible Seattle: The Cookbook, a celebration of our region’s diverse, delicious and dynamic food culture. Brimming with tempting photographs, the cookbook features engage profiles of the people, places and ingredients that make our Pacific Northwest cuisine so unique, along with more than 100 recipes and valuable tips, techniques and ideas. Alongside famous culinary landmarks like the Pike Place Market, Volunteer Park Café, Le Gourmand and Theo Chocolate, Lightner profiles several of the fantastic producers from the Skagit Valley, including Bow’s Gothberg Farms, Skagit River Ranch, and Samish Bay’s Taylor Shellfish.

Our talented kitchen staff at the Learning Center, who share Lightner’s passion for local producers and sustainable agriculture, will create a special menu for this evening that utilizes the best the season has to offer. Expect fresh produce, healthful fare and exquisite tastes, as well as Lightner’s engaging stories about covering the Puget Sound’s food revolution of the past decade!

Register at http://ncascades.org/signup/programs/jill-lightner-edible-pnw or by calling (360) 854-2599.

 

Senator Jackson Centennial Celebration
Saturday, September 29, 2012 at Kane Hall, University of Washington

Join SCA, North Cascades Institute and the Jackson Foundation in celebrating the life and works of the late Senator Henry “Scoop” Jackson and our young conservation leaders who carry on this legacy. We’re hosting a forum led by student leaders from SCA and Institute youth programs with a discussion panel that includes SCA’s founder Liz Titus Putnam. The evening will highlight the past connections, the present conservation efforts, and the goals for the future.
Senator Henry M. Jackson spent over 30 years of his life representing Washington State in the U.S. Congress. The list of Jackson’s contributions to the Pacific Northwest and our nation is long.

During his time of service, he crafted key pieces of legislation including the Wilderness Act of 1964 leading to the establishment and preservation of wilderness areas. He promoted legislation that led to the foundation of national parks, including North Cascades National Park and San Juan Island Historic Park, among others.

Jackson’s influence was not limited to the Northwest region. He ensured the passage of the National Environmental Policy Act (NEPA) and the Public Lands for Parks Bill in 1969. He continued to support conservation efforts and investment in our youth when he later collaborated with fellow Washington State Senator Warren G. Magnuson to establish the Youth Conservation Corps, placing young Americans in conservation service opportunities in national parks and wilderness areas throughout the country.

Register online at http://members.thesca.org/site/Calendar?id=105861&view=Detail

Questions? Call Shelley Green at 206-324-4649, ext. 4812

Saving Chinook

September 15th, 2012 | Posted by in Naturalist Notes

By Jill Lightner

Editor’s note: Jill is hosting a Fall Harvest Meal at the Learning Center September 29-30 as part of our Sourdough Speaker Series. She is working with our chefs on a very special multi-course meal that will feature the best sustainable and delicious foods of the Skagit Valley and Puget Sound region. Registration available online or by calling 360-854-2599.

In January of 2010, The Monterey Bay Aquarium downgraded Alaska pollock from a “best” choice to a “good” choice, citing concerns about bycatch, midwater trawling, and the possible role played by pollock in the preservation of endangered species. The Marine Stewardship council continues to move forward in certifiying the fishery as sustainable.

The first salmon I ever caught encapsulates my entire young experience with seafood. I loved being out on the choppy water, while my green-tinted family huddled miserably below. I, a chatty eight-year-old, was pestering other non-queasy folks on the boat with questions, when my neighbor hollered, “fish on!” It was my line. I managed to reel it in (a 17-pound Chinook), the competent guys running the boat got it netted, and that was it. So easy it wasn’t much more thrilling than turning on a faucet and having water pour out. In my mind, the ocean was full of fish, and it didn’t take much talent to land one.

And, until the last few generations, that was precisely the case. Atlantic sturgeon were so populous in the early 1800s, their caviar was given away free in bars, in place of peanuts. Early explorers of the North Atlantic wrote about cod so thick in the water that people could walk on them. Here in the Pacific, it was salmon. Salmon that William Clark described as existing in “almost inconceivable multitudes” when he and Meriwether Lewis reached the Columbia River in 1805. Salmon of all shapes, and all colors, and all flavors, salmon as reliable as rain. Salmon sustained civilizations, from Alaska down to Northern California.

Now Chinook (also know as king) salmon are in crisis. Their spawning rivers are commonly dammed and polluted; temperature shifts, heavy metals, antibiotics and hormones are wreaking havoc on their environment in ways that are difficult to prioritize. In some cases, the issues are not environmental so much as they are political: This April, the North Pacific Fishery Management Council (NPFMC ) approved a ruling, due to take effect in 2011, that would allow 60,000 Chinook to be caught as bycatch in the Alaska pollock fishery.

“Bycatch” refers to any fish caught when the goal is to catch a different species—in this case, billions of pounds of pollock, which ends up in sushi rolls and fast food sandwiches around the world. While there are some programs working to get bycatch into Alaskan food banks, almost all of it is simply wasted. Bycatch can’t be sold legally.

60,000 fish is lot of fish. It’s twice as high as the bycatch number supported by the U.S. Department of Fish and Wildlife and the Alaska Board of Fisheries. Populations of the fish have plummeted along the west coast. The Chinook fishery was closed in CaliforniaOregon last year, and in April, it was announced they’ll remain closed for 2009. The Yukon River Salmon Forecast, by Alaska Department of Fish and Game, expects the Chinook return to be “below average to poor.” Tribal fishing rights are profoundly affected. The Yup’ik Eskimos of south-central Alaska, have both a cultural and financial dependence on Chinook, but are not expected to have any legal fishery this year. Their commercial fishery was closed in 2008 as well.

Game Commissioner Denby Lloyd, appointed to his office in 2007 by Governor Sarah Palin, sent a letter to the Alaska Board of Fisheries in mid-May. While admitting that up to 40 percent of the Chinook bycatch could be Yukon Chinook, he also wrote that a flexible mix of bycatch options—including business incentives for low bycatch rates—are the best chance of lowering bycatch. The office came out strongly against the strict hard cap (recommended by the Alaska Board of Fisheries), arguing simply that a hard cap could result in having to halt pollock fishing before reaching its maximum allowable haul.

These issues are critical: how to reduce the numbers permitted as bycatch, and how to effectively restore what’s disappearing.

The Problem of Pollock

» Continue reading Saving Chinook

Taking a Stance on Food

June 27th, 2012 | Posted by in Life at the Learning Center

Before I begin, I want to remind all of my readers that my views are just that. Mine. They do not always match up with the North Cascades Institute or anybody else’s in the world for that matter. I just like to get people thinking. I love a good healthy conversation and flowing of ideas. Especially if it involves a campfire and s’mores!

I believe even though a person might not be directly responsible for global environmental degradation, they can bear some responsibility through their consumption, use, and purchases of goods and services. For that reason, we should clean up after ourselves properly. By this I mean that we should be responsible for the life of a product from the moment we purchase it until we finally dispose of it in an ethical way.

I also believe we are all part of nature and the environment and do not stand outside of it. I think we are part of the planetary cycle of life. Because all humans on earth must eat, the food that we grow, how it is grown, and how far it travels to get to our plates all have impacts on the greater environment.

We should all think about the carbon footprint our food leaves behind. This also includes not only the growth of the food itself, but also its packaging and transport. We might put that local cornucopia of fruits and vegetables in a box from China made from old growth timber from Alberta. Do we really need to jump in our cars to pick up that cucumber you forgot? Do we use hemp reusable grocery bags?  What about the impacts of rubber production for the tires that our food rides on?

 One of the greenhouses at Viva Farms where starts are grown for transplant into the fields!

Roughly ninety-five percent of waste is produced during manufacturing rather than post-consumer after it has passed through a person’s hands. It seems pointless to recycle disposables such as the old growth fruit box from Alberta when so much harm is done before we even get it.

Agricultural waste is a huge issue. It impacts our world greatly – from runoff polluting our water, to methane from cows and insecticides killing our bees.

» Continue reading Taking a Stance on Food

Edible Geography: Perspectives and Practice in Foodshed Education

May 4th, 2012 | Posted by in Life at the Learning Center

With an Introduction Recounting Current Happenings in the Foodshed Project

[We are excited to publish the fifth piece in our Foodshed series, with monthly updates from the amazing chefs working hard to provide program participants and staff at the Environmental Learning Center with sustainable, seasonal, and deliciously fresh food. In an age where the production and consumption of food are heavily disconnected, North Cascades Institute works hard to preserve those ties by considering how food flows from the farms to our tables and all the processes in between. Purchasing from local farmers allows us to draw connections between their livelihoods and our own while at the same time contributing to our mission to conserve Northwest environments through education. It's a renewing and rewarding partnership, and one we are committed to sustaining and growing. Learn more about our Foodshed Initiative.]

Summer is peeking around the corner at the Environmental Learning Center. We’re beginning to see some fresh local products coming through the door, including radishes and fresh spring greens from Blue Heron Farm. We received our first cooler full of pasture-raised chickens from Osprey Hill Farm two weeks ago, and there has been the comforting sight and smell of stock simmering on the stovetop on several occasions since.

Last weekend we hosted Molly Hashimoto’s Printmaking and Watercolor class and what a lovely crowd. It’s fun to share what we do with artists because they appreciate so much attention to detail. The only difference is that their work is going to last a lot longer than the Evergreen Sorbet we made for desert.

Chris Kiser, a graduate student who participated in the printmaking workshop, even made us a bit of food-inspired eye candy for the salad bar (a carrot).

This week we continued treating the Mountain Schoolers to our best efforts, as well as sponsoring a luncheon for the Chamber of Commerce in Sedro-Woolley on Wednesday. We served pasture-raised chicken and Tillamook smoked cheddar crepes with a Washington apple glaze, grass-fed Swedish meatballs and gnocchi with garlic-cream sauce, local grilled asparagus and some of those greens and radishes from Blue Heron Farm with nettle & honey vinaigrette. We received a warm greeting and more than a few compliments from the local business owners in Sedro-Woolley. A good day!

North Cascades Institute staff members Jessica, Codi, Mike, Amy, Shelby, and Jason livin’ it up in Sedro-Woolley!

In terms of our Foodshed, the chefs estimated that about seventy to eighty percent of the ingredients were local, and that’s pretty good work. Cutting, pulling, rendering fat, and making stock from twelve whole birds is definitely not like throwing some boneless, skinless chicken breasts on the grill. But that is the work we do here and we enjoy it.

So after loading up 700 pounds of organic flour and chatting with Kevin Christenson at Fairhaven Mills in Burlington, we headed back to the Environmental Learning Center to find chef Rusty serving up some yummy stir-fry for the Mountain School crowd.

» Continue reading Edible Geography: Perspectives and Practice in Foodshed Education

Some Food Considerations

March 24th, 2012 | Posted by in Life at the Learning Center

[We are excited to publish the fourth piece in our Foodshed Series, with monthly updates from the amazing chefs working hard to provide program participants and staff at the Environmental Learning Center with sustainable, seasonal, and deliciously fresh food. In an age where the production and consumption of food are heavily disconnected, North Cascades Institute works hard to preserve those ties by considering how food flows from the farms to our tables and all the processes in between. Purchasing from local farmers allows us to draw connections between their livelihoods and our own while at the same time contributing to our mission to conserve Northwest environments through education. Learn more about our Foodshed Initiative on our website at www.ncascades.org/foodshed]

When I first began working at the Environmental Learning Center, I believed I already had a good understanding of food issues. It started in college when I wrote a paper on genetically altered foods (1988!). I thought I knew how to cook healthy meals, and was doing better than most. Like a fool, I thought a carrot was a carrot was a carrot. Chicken was better than beef. Today I know that I was hardly even scratching the surface. Barely a week goes by now that I do not learn of another issue to look into when it comes to food. Below, I’d like to share the some of the questions I consider and the process I go through when evaluating the quality and sustainability of foods to purchase for the Environmental Learning Center kitchen.

The two largest issues that I deal with are getting the food up to the Environmental Learning Center, and working within a budget. I wrote about the process of bringing food up the Skagit Valley in my last blog. I will not start in on the economy! It is a challenge deciding what is most important to spend money on. I prioritize for fresh produce and protein. They are the two most important additions to a meal, and I believe you get the most for your money. The factors I consider are (in no particular order): sustainable, healthy, ethical, and local.

» Continue reading Some Food Considerations

A Habitat for Learning

February 14th, 2012 | Posted by in Life at the Learning Center

[We are excited to publish the third piece in our Foodshed Series, with monthly updates from the amazing chefs working so hard to provide program participants and staff at the Environmental Learning Center with sustainable, seasonal, and deliciously fresh food. In an age where the production and consumption of food are heavily disconnected, we work hard to preserve those ties by considering how food flows from the farms to our tables and all the processes in between. Purchasing from local farmers allows us to draw connections between their livelihoods and our own while at the same time contributing to our mission to conserve Northwest environments through education. It's a renewing and rewarding partnership, and one we hope to keep sustaining and growing.]

This time of year has us all thinking about comfort foods, and one of the primary comforts here at the Environmental Learning Center is bread. Every meal is a little better with some fresh bread and soft butter to accompany it. And speaking of company: The Latin roots of the word “companion” literally translate to “those with whom you share bread.” No other item lies closer to the intersection of food and culture. And here I want to briefly discuss how baking and sharing bread also connects us to our environment and to the role of education in that process.

As part of the ongoing Foodshed Project at the Environmental Learning Center, we have taken to baking as much of our own breads as possible. Using organic, locally-milled flours, we’ve managed to turn out baguettes, cottage loaves, rolls, and sandwich breads in ample numbers. Chef Shelby Slater has made this possible with a number of improvements to the kitchen, including a dedicated baking counter, two new steam-injected convection ovens, and a deep supply of high-quality, high-protein whole grain flour from Fairhaven Mills in Burlington. The results have been outstanding. The Mountain School students have loved the sandwich bread, the staff have certainly appreciated the bounty of loaves just out of the oven, and the kitchen staff have thoroughly enjoyed trying new techniques and creating beautiful products from scratch. It is a kind of empowering work that makes us proud of what we do and gives our days that extra something. It’s always gratifying to look over at the dough and see it developing into a ripe and fermented mixture ready for baking. And the feeling of pulling a dozen loaves of fresh bread from the oven is nothing short of victorious.

» Continue reading A Habitat for Learning