Road Trip

A Pollinator Pathway

Along a swath of Columbia Street, thin strips of what used to be grass are now humming microcosms.

Seaweed Camp

I’m hauling an 11-foot seaweed snake over the bow of my kayak and slicing off the blade with a pocket knife.

Feel the Connection- Oxbow Farm

twocolumns]Five miles south of Duvall, keep your eyes open for a red wooden barn—that’s how you know you’re almost there. As the road curves, a large sign with a bunch of carrots will tell you that you’ve arrived at Oxbow, a unique farm and education center in the Snoqualmie Valley…

Arboreal Agriculture- The Beacon Food Forest

The seeds for the Beacon Food Forest were planted in 2009, in a Permaculture class led by Jenny Pell and Marisha Auerbach. As a final project, student groups planned installations using all they had learned about designing for sustainability.

We Will Rockwell

Willowood Farm—you have to practically wade through bald eagles to get there—is in the central, section of long, skinny Whidbey Island.

The Jig Is Up

Suddenly I feel the tug on the end of my line. A dull weight bends the tip of the pole down slightly.

On The Marc in Walla Walla

“No way!” I replied, rather ungraciously, when Kyle Mussman, owner of the Marcus Whitman hotel in Walla Walla and its lovely restaurant.

Walla Walla Ooh La La!

Yearning for a taste of France minus the ten hour flight and the expensive air fare? “It’s Walla Walla!” chorus a trio of French winemakers, all of whom live and make wine in the adorably-named town.

Farming Tea in Skagit Valley

Ask where tea comes from, and people imagine vast plantations in China, India, or Japan. But this common beverage doesn’t have to possess such an exotic provenance: Washington’s got its own, little-known, small-scale tea farm.

Quillisascut Farm

Quillisascut means different things to different people. To some it’s a farm nestled in the hills of northeastern Washington, to others it’s an artisanal goat cheese served at restaurants across the state.

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