More Stories

Hear Ye, Hear Ye! The Latest Print Edition Is off the Press

by Petra Martin in More Stories

Do you know who Whidbey’s king and queen of trash are? Have you ever wondered how to get a horse out of a bathtub? Do you know who designed the home on the hill that you’ve always dreamed of living in? What’s the secret to those amazing scones at that shop in Coupeville on the corner of Coveland and Alexander?

You’ll find the answers to these and other questions in the Spring/Summer 2017 print edition of Whidbey Life Magazine, which was delivered to the island today.

Jenny Goff: Sailing Into Parenthood

by Jenny Goff in More Stories

My legs were wobbly as I stepped onto the dock in Ketchikan at 2 a.m. After 13 days of rowing, paddling, sailing, and drifting about 750 nautical miles from Port Townsend to Ketchikan during the second annual Race to Alaska (R2AK), our crew of three was near delirious and totally ecstatic to have made it to the finish line.

A crowd cheered and surrounded us with congratulations, questions, and much-appreciated beers. When the R2AK interviewer asked us what our next adventure would be, my mind immediately screamed, “Garden and babies!” This was not exactly the standard reply among such an adventurous group, but I knew that the homestead and family life would be the greatest adventure I could possibly undertake.

Glendale Shepherd: The Crėme de la Crėme

by Kate Poss in Culinary, Food, More Stories

It’s springtime, and lambs are being born at the Glendale Shepherd dairy farm. Their mamas, about 60 ewes, are milked twice a day to produce milk for yogurt, soft brebis frais, and hard cheese. The ewes are a cross between European and North American breeds, and owners Lynn and Stan Swanson have been making award-winning cheese from their milk for the past five years.

The family runs a Grade A dairy in Clinton and is committed to practicing sustainable agriculture with artisan sheep milk cheeses and pasture-raised lamb.

A Story in 100 Words: Ferryboat Rush

by Chris Spencer in Literary, More Stories, Visual Art

“Please Lord, let me catch this boat.”

Speeding down to the ferry, I pray everyone ahead of me has ferry passes.

“Please, please!”

The Oldsmobile in front of me stops just past the booth, then backs up three feet. Its window cranks down.

“How much?” she asks.

“$8.65.”

“My purse is in the trunk. I’ll get it.”

“Oh, God no,” I wail.

She hands the attendant money. A quarter rolls under the car.

“Sorry. I’ve got another under the seat.” She exits again.

“No, no!” I howl, and tearfully bang my head on the steering column.

Then my airbag inflates.

Oak Harbor High School’s Culinary Program: A Taste-Good Story

by William Walker in Culinary, More Stories

Whidbey Island is a place of abundance. We revel in it. Vistas of water, mountains, and pastures astonish us every day. Actors and musicians greet us over coffee at the corner bistro. Public servants of all ages rub shoulders with us everywhere.

Up north, Oak Harbor High School’s culinary arts program revels in its own abundance of talent, gratitude, and service to the community. Wildcat Catering proudly turns out smiling chefs at events all over North Whidbey. The culinary team has won eight state championships and placed within the top five in the nation four times. The state championship that they won this year gives them a fifth opportunity to be ranked best in the nation at the National ProStart Invitational, in which they compete at the end of the month.