Monday, March 30, 2009
Friday, March 27, 2009
Discovering creatures in the Post Point Lagoon - from hermit crabs, tiny little shrimp, baby fishes and so much more, life abounds in this little pocket of the Salish Sea.
Photos from Post Point Lagoon.
A tour led by Tim Unger, the Squalicum Plant Manager, of Bellingham Cold Storage (BCS) was next for us and helped me realize the benefit that dredging the sediments in Bellingham Bay has to our local businesses and economy.
Bellingham Cold Storage tour photos.
An online tour of the Bellingham Cold Storage facility is available on their website. Follow this link - http://www.bellcold.com/onlinetour.html - to view. A live web cam that updates every minute set up at the Squalicum Bellingham Cold Storage dock. Click this link to see what is happening right now - http://www.bellcold.com/bhambaycam.html. (My home is less than one mile from there!)
Goals were discussed today in class. One of mine, to work outside near the tide pools - rather than in an office. It is time to feel the salt air, the sun, the wind and rain on my face - rather than fluorescent lighting and recirculated air.
Wednesday, March 25, 2009
Bellingham's Small and Simple grants fund community gardens, other projects
ANNA WALTERS / THE BELLINGHAM HERALD
• For more information about the 2009 Small and Simple Grant awards, go to cob.org.
• For more information on volunteering for or gardening at the community garden, contact Dee and Ben Andrews at firstname.lastname@example.org.
Monday, March 23, 2009
The authors, Jeff Hertzberg and Zoe Francois, say it is easy, and they really aren't kidding! Once the yeast and salt were dissolved in warm water, all I had to do was stir in the flour until there were no lumps. It seemed like I barely even had to mix it! The dough, left sticky with absolutely no kneading, is set aside to rise at room temperature, then covered and refrigerated. Seriously, it was almost too easy! To make my loaves, all I had to do was cut off chunks of the refrigerated dough, barely shape them into balls and let them rise for a couple of hours on my pizza peel. I dusted the tops with flour, slashed them so they looked like authentic artisan bread from a fancy bakery and slid them off the pizza peel onto my preheated baking stone in my oven.
Saturday, March 21, 2009
Friday, March 20, 2009
The raised boardwalk around the marshy portion of Tennant Lake had been covered by over six feet of water during the flooding last month and was still roped off. We went under and began exploring.
In our boots, we braved passage over still submerged portions of the boardwalk. Other portions of the boardwalk were high and dry.
We spotted these salamander eggs floating in the marsh waters along the way.