In the science and weather books I am reading, a thermal is described as a “pocket,” “bubble,” “blob,” “column,” or “parcel” of air. Two of my meteorology textbooks include illustrations of thermals and diagrams of how thermals produced clouds. I studied the illustrations carefully, read the relevant chapters on cloud formation, but when I began explaining how a warm patch of ground became a thermal, I couldn’t do it. I was not willing to write “warm air rises and develops into a thermal.”
If I can't explain how a thermal develops, I can't explain how convection worked. And if I can't do that, I can't tell you how a cumulus cloud forms.
So I e-mailed my meteorologist for help. He referred me to a specialist.
The specialist is a friend of his who specializes in cloud dynamics. I wrote the specialist a long e-mail describing my problem in great detail. I attached the photographs I had taken of the thermals in my meteorology books--the lovely, simple ones posted here.
Yellow oozy magma becomes globuless or blobs that rise up from earth and become egg yolks and then mashed potatoes (above). Though described in the caption as "blobs," the illustration (below) shows thermals as straight columns rising up to form a cloud. Hmm....somethings not right here.
Within an hour, he wrote back.
“Those are awful pictures of thermals,” he began.
I was strangely relieved.
“My concept of thermals is based on the results of numerical modeling studies and flying a sailplane in them.”
“Near the ground the air is very turbulent or chaotic. But several hundred feet above the ground these turbulent eddies coalesce to form a buoyant blob of air which we call a thermal…Some thermals are more or less bubbles of buoyant air that rise and expand. Some thermals have long tails and resemble more a jet of buoyant fluid.”
I had to pause and think about this. I imagined chaotic air whirling around my bare ankles and blowing my hair blowing into my face. I imagined eddies of water swirling around boulders in a river. I thought about the rising bubbles in lava lamp and about jelly fish with long tentacles. I pushed images of tidy air “parcels” from my mind.
“…thermals are more jet-like under low wind conditions,” he continued, “and you can sit on the ground when it is almost calm and recognize the passage of a thermal overhead by a short-lived gust of wind. Sometimes thermals become rotating columns of air which we can see as dust devils or blowing leaves, etc.”
This gave me goosebumps. I had never thought of such gusts as anything but isolated, inexplicable puffs and swirls of wind. I began looking forward to experiencing my next gust, knowing it might be connected to a thermal and a potential cloud.
And then, best of all, the specialist included this image of thermals.
This shows rising heat--not so much in columns or blobs--but in more organic shapes like mountain peaks or stalagtites. In this modeled image the thermals are rising up--but have not yet reached the condensation level. The might never reach it, but sink back to earth instead.
NEXT BLOG: More on how thermals form.
By Lisa Herrick
Boys & Girls Clubs of America contends that most youth lose about two months’ worth of math skills during summer, but low-income youth also lose more than two months’ worth of reading skills while their middle-class peers make slight gains. Keeping kids’ brains stimulated during summer is a challenge for any parent, but for many low-income and disadvantaged families who do not have the financial means to send their kids to summer programs, the learning loss their children experience over the summer is even greater. By the end of fifth grade, disadvantaged youth are nearly three grade equivalents behind their more affluent peers in reading. When left unaddressed, summer learning losses can stack up from year to year, causing low-income children to fall further and further behind, ultimately endangering their chances for high school graduation.
Summer Brain Gain is a program specifically designed for Boys & Girls Clubs to prevent summer learning loss and foster critical creative-thinking skills. The program engages youth to learn through discovery, creative expression, group work and a final project, so they don’t fall behind in the summer. Composed of one-week modules with fun, themed activities for elementary school, middle school and high school students, Summer Brain Gain offers an interactive approach to hands-on summer learning.
“Within Boys & Girls Clubs of Thurston County, each of the local branches is able to tailor Brain Gain to their local area and kids’ interest. We want to excite kids about education in the most fun ways possible. Over the course of last summer over 300 kids were served through educational enrichment opportunities at Boys & Girls Clubs of Thurston County,” explains Shellica Trevino Director of Operations. Summer Brain Gain will be offered through the local branches in Lacey, Tumwater, Olympia and Rochester. Last summer each of the clubs presented a slightly different focus.
Reading was the big hit in Lacey. Kids took field trips to the Lacey Library and registered for library cards. Each day participants had opportunities to read, discuss books and complete book related activities. For example, the children wrote poems after reading The Velveteen Rabbit. “Comics are very popular in the Lacey Club, so we sure to incorporate comics as reading options,” shares Kirk Van Irvin, Lacey Club Education Program Staff.
In Rochester the focus was science. Each day the kids had an opportunity to work on different experiments such as making gak a slimy putty, combine soda and Mentos, make play dough, build marshmallow architectural structures, as well as time to read.
According to Kaila Rants, Education Room staff in Tumwater Club, “The Tumwater kids loved the ‘Wonder Wall,’ which is a wall where they could write questions on subjects they were curious about. Then other kids who knew about the topic would write back to answer the questions. If no one knew the answer the staff would let the kids wonder on it a bit then would help them research it.” The Tumwater Club also included a science session. They designed cloud formations to investigate rain fall activities and built structures to protect eggs from breaking when dropped from a balcony.
At the Olympia Club, each week had a theme such as Mad Scientist Week where the kids built volcanoes and learned about volcanoes from an educational video produced by National Geographic. Mike Babauta, former Olympia Club Director shares, “I was hesitant to offer the volcano activity thinking it has been over used. But the kids were absolutely thrilled to build and then see their volcanoes erupt. The finale of the week was the kids getting to dress up as mad scientists.”
Boys & Girls Club of Thurston County is only able to offer Summer Brain Gain and other Summer Camp programs because of crucial funds raised during one of its two main fundraisers, the Foundation for the Future breakfast, held on May 28, 2015 at the Saint Martin’s University Marcus Pavillion.
Christine Hoffmann Communications & Events Manager explains, “The Foundation for the Future breakfast helps us raise about 20% of our overall operating budget which funds activities for over 2,700 kids per year in Thurston County. Our programs are focused on three overall outcomes which are academic success, healthy lifestyles, and good character and citizenship. We hope to raise $325,000 at the breakfast via donations from attendees and from the support of our matching fund partners Titus-Will Family Foundation, Bruno & Evelyne Betti Foundation, and the Jernigan Foundation. We are thrilled to have the 1964 Olympic Gold Medalist 10,000 meter runner as our keynote. His story of overcoming all odds to be a game changer for the USA Olympic team is phenomenal.”
Visit Boys & Girls Clubs of Thurston County website to learn more about Summer Brain Gain and Foundation for the Future breakfast.
Compiled by Kate Scriven, ThurstonTalk Associate Editor
We met back in August in the ThurstonTalk office. A group of nervous, yet excited, group of dedicated high school students ready to stretch their boundaries and build their resumes through an internship with ThurstonTalk. And, here we are in May, at the close of their time with us. They have grown in their understanding of what it takes to be a professional writer, how to manage deadlines and time, and willingness to step outside their comfort zone. These talented writers have created powerful pieces about their community that give ThurstonTalk readers a different, fresh perspective and a sneak peek into the lives of our area’s amazing youth.
In their own words, our interns reflect on their year with ThurstonTalk. To learn more about our internship program, click here.
Sara Hollar – Olympia High School Intern
This ThurstonTalk internship has seen two years of my life, and those two years have seen some good memories and big changes. When I started writing for ThurstonTalk I wanted to be a lawyer. Now I know I’ll be a writer. I may be a lawyer who writes or an artist who writes or a journalist who writes, but I will never stop putting pen to paper. I’m so thankful for ThurstonTalk because this internship taught me to believe in the power of a quote, to capture an individual’s passion in words and to always love telling stories.
I work hard on each of my articles but I think the one I’m proudest of is about Olympia High School’s Bear Crew Two, a club I’m personally involved with. My experience with Bear Crew Two has been about friendship and joy and those are the qualities I tried to portray in the article. Those are the stories I like to tell, the ones about people coming together to be positive forces in each other’s lives.
This internship allowed me to write about a lot of beautiful things, neighbors helping neighbors, students striving for excellence and the amazing Thurston County community. I can’t express how grateful I am to have two years full of experience behind me as I look to a future in writing. I now know that there is more than one way to be a great writer and I should never let the fear that I won’t be “good enough” stand in the way of telling the stories that are important to me.
Claire Smith – Capital High School Intern
I truly don’t know where I’d be if I hadn’t taken a risk two years ago and applied for my ThurstonTalk internship. I know that sounds cheesy and overrated, but this job has had a huge impact on my life.
By working with Thurston Talk, I get to visit businesses and meet people I normally would not get a chance to interact with. I know so much more about the Thurston County area than ever before. There is a true level of depth within Thurston County that simply goes undiscovered unless you look for it. I’m grateful for the special interactions I’ve been blessed to have. The lessons and values I’ve learned from this internship are a gift.
Writing for ThurstonTalk has also helped me share my passions with the community. I’ve had the privilege to write about some ladies that mean a lot to me – the Capital High School Cougarettes. My dance team is my life. I see these girls every day. We’re each other’s best friends, always lending a helping hand when needed. To make the community aware of this special bond has reminded me how blessed I am to have these young women in my life.
I’ve also learned a lot of real life skills from this internship. Deadlines are realities that are hard to ignore. I’ve had to learn a lot about time management and balance. Balancing school, dance team and writing isn’t easy, but clicking into a routine where you’re comfortable is the best feeling in the world. Discovering balance, and figuring out how I work best is a gift.
As I end my second year of interning, I look back feeling blessed. I am truly lucky to be able to see as much of Thurston County I see and to be able to share about it in writing is an indescribable joy. I have loved this past year, and am looking very forward to continuing with ThurstonTalk next year.
Lauren Frasier, Capital High School Intern
Over my past year as an intern, I’ve gone many places, from football fields, to debate competitions, to bowling alleys. I’ve been all around Thurston County, but I always end up in front of my laptop with my notebook and cup of tea for good measure, typing away and trying to do justice to the story that I’m trying to tell. It’s been such a rewarding experience. First was the interview, pushing me out of my comfort zone, forcing me talk to different people and posing questions, all of which gave me more confidence. Next was my writing. I’ve always loved to write, but I never made time for it until ThurstonTalk. Looking at the notes I’d jotted down during the interview, an article slowly starts to take shape.
I love being able to tell the amazing stories of people all around our community who are working hard and doing extraordinary things. They don’t do it for the recognition, but it’s well earned. Seeing a jumble of quotes and explanations slowly become an article was gratifying, and my favorite part was being able to send a copy of the finished product to the team, club or person it was about. Telling their stories not only recognized all they had accomplished, but also inspired those who read them. Along the way, I learned a lot about myself. I’ve seen my skills improve, and now the essays I have at school are no longer daunting. It wouldn’t have happened without ThurstonTalk, a notepad, a pen, and a good cup of tea.
Taylor Tryon, Tumwater High School Intern
My time as an intern for ThurstonTalk has showed me much, about not only myself, but the community around me. From stepping out of my comfort zone to interview people I had never met, to balancing school, sports and interning, this opportunity has been challenging, exciting, and most of all, rewarding.
My personal favorite article that I’ve written during my time with ThurstonTalk is my very first, a look inside the THS Friday Night Football scene. This article was such fun to craft. Seeing the excitement others at Tumwater High School had for the topic was amazing and made me realize right off the bat that the work I was doing with ThurstonTalk mattered to Thurston County.
By Rachel Thomson
Vano is the owner and cook at Cebu (pronounced SAY-boo), a restaurant offering Filipino cuisine. Named after one of the more than 7,100 islands in the Philippines, Cebu has been offering traditional Filipino dishes to diners since 2001.
“I enjoy promoting culture and heritage through food,” Vano says. “Filipino food transports you to another place.”
The Philippines’ history and influences borrowed from other countries are evident in the culinary offerings found on Cebu’s menu.
An example of this is Cebu’s adobo, a meat dish slowly marinated and stewed with vinegar originating from Spain. In 1521, Portuguese explorer Ferdinand Magellan arrived in the Philippines and claimed the islands for Spain, thus marking the beginning of a 300-year rule by Spain. The Spanish version of adobo is made with oregano, salt, vinegar and paprika, which gives it a spicy flavor. However, paprika was not a spice common in the Philippines, so the Filipino version features ingredients such as soy sauce, garlic, bay leaves and black pepper, which allows the tanginess of the vinegar to come through.
Another example of Asian fusion on Cebu’s menu can be found in the restaurant’s take on pancit (PAN-set). In the 13th and 14th centuries, the Chinese established colonies in the Philippines. With them, the Chinese brought noodle dishes and bean curds. The Cebu version of pancit starts with your choice of three different types of sautéed noodles: sotanghon (bean thread), bihon (rice), or canton (egg), which are then mixed with your choice of chicken, pork, prawns or tofu and vegetables like carrots, yellow peppers and red cabbage.
Cebu also offers appetizers such as lumpia (pronounced Loomp-YA), which are similar to Chinese egg rolls. However, lumpia are stuffed with mainly pork and shredded carrots and their wrappers are thinner, which gives the lumpia a pronounced crunch. Cebu’s dessert items allude to the Philippines’ Polynesian roots, featuring a Halo Halo (pronounced HALL-oh, HALL-oh) shaved ice that is mixed with tropical fruits and topped with ice cream.
Vano opened Cebu in Olympia with his wife, Kim, in 2001. He met his wife in Cebu and they immigrated to the United States more than two decades ago. Van attended Pacific Lutheran University, earned a degree in business, and worked in the banking industry for 11 years. However, he says opening his own restaurant has “always been a dream” of his. One day, he decided to leave the banking world, but put his knowledge of business to work into his restaurant.
“It was kind of a now or never kind of dream,” Vano says.
Cebu’s menu is created from family recipes that have been passed down for generations. Vano considers himself the sous chef and says most of the recipes come from his wife’s family. Prior to immigrating to the United States, Kim worked as a dietician and nutritionist and prepared meals for nuns at a hospital.
Since opening the restaurant on Marvin Road, Vano says he’s been able to educate the community about Filipino culture and heritage. He is the president of the Filipino American Community of South Puget Sound (FACSPS). The organization, which started in 1982, is a non-profit committed to promoting and preserving Filipino American heritage in the United States. The organization runs a “Visiting Artists” program, which hosts performing artists such as The Philippine Ballet Troupe and choral singers. The group also runs a humanitarian relief program called “Uhaw,” derived from a tagalong word meaning “thirst.” The organization also sends basic aid to victims of mass disasters and crises in the Philippines and the United States. Recently, FACSPS held a benefit dinner to send aid to victims of the category 5 typhoon Haiyan, which killed thousands of people in 2013. The group also provides a limited number of scholarships to local graduating seniors in Thurston County schools and regularly participates at the annual Ethnic Celebration at Saint Martin’s University.
Vano says the best thing about running Cebu is the opportunity he gets to educate the community about the cultural diversity of the Philippines. He remembers a group of students from an Asian and International Studies course at South Puget Sound Community College who came in for lunch one day for an assignment. They had to try an international type of food and discuss it in class. Vano says none of the students had tried Filipino food before and they began taking pictures and writing notes.
“I’m glad to be here to represent that cuisine,” Vano says. “I didn’t think that educating people would be such a big effect of opening a restaurant, but it bloomed into that. Food is culture and I like being able to bridge culture through food.”
9408 Martin Way
Olympia, WA 98516
Hours: Monday – Friday: 11:00 a.m. – 9:00 p.m.
Saturday: noon – 9:00 p.m.
Cebu also hosts special Filipino buffets on holidays such as Easter, Mother’s Day and Father’s Day, which features a wider variety of Filipino food not on the regular menu, and Cebu also offers a full-service catering menu. For more information call Cebu at 360-455-9128.
When talking about food, people throw around the phrase, “just like mom used to make.” In the case of family-run business, Meconi’s Italian Subs, it’s literally the truth. The Thurston County favorite has a reputation built on quality and of course, their delicious scratch baked bread, made fresh each morning. But it’s not just the bread that inspires sub lovers and gourmet foodies alike to sing the praises of this local favorite.
“We make so many of our menu items from scratch and most people don’t even realize it,” shares general operations manager Robin Vaughn. The recipes for many of these favorites come straight out of the Meconi family kitchen where restaurant founder Wayne Meconi has been cooking for his family for years.
What’s on the homemade list? For starters, the store’s popular meatballs found in their meatball sub (my husband’s absolute favorite menu item). “The meatballs are Wayne’s recipe and are made from scratch,” shares Vaughn. “They are laborious and time-consuming, but we know doing it this way makes a difference. They are truly a labor of love.”
The meatballs are mixed with fresh ingredients in Meconi’s production facility in Lacey and hand-formed before being baked. Yes, you read that right. The hundreds of meatballs served each week are made the same way you would make them at home (or the way mom used to). Head baker Callie Robello heads up the team ensuring the freshest ingredients are on hand and Wayne’s recipe is followed exactly.
Wayne’s recipe is also followed closely for the scratch-made chili. “It’s a sweeter chili,” explains Vaughn when describing the recipe. And while everyone has their own favorite variety of chili, this is the Meconi family recipe and the store is going to stick with it. Likewise, the chili is made in big batches and sourced out weekly to each location.
“It’s a lot to keep up with,” Vaughn admits. “But, it’s worth it to ensure we are serving the best quality, best tasting food we can. Now that we have grown larger, it would be easier to compromise on that quality and purchase pre-made foods, but we know the value of scratch made food and are committed to keeping it on our menu.”
In addition to the meatballs and chili, most of the salads served alongside the famous subs are made by hand. “We make our potato salad, macaroni salad, pasta salad, egg salad and tuna salad all from scratch,” Vaughn shares. These are the same recipes used when the store opened and customers love the nostalgic taste of the classic sides. “We are looking to add new salads to the menu soon,” she shares. “Maybe something with quinoa or couscous, but also made in house, from scratch.”
As I listened to the description of these scratch made items I couldn’t help but think of the two to three times a year I make potato salad. I tell myself “never again” after laboring over each hot, peeled potato, shelled and chopped egg, and endless ingredient mixing. Yet, the crew at Meconi’s does this week in and week out, and customers keep coming back for more.
If you are among the many green salad devotees at Meconi’s, you’ll be happy to know their Balsamic Vinaigrette, Raspberry Vinaigrette, and Honey Mustard dressings are all made by hand as well. Despite cheaper and easier options, Meconi’s won’t compromise.
Do you finish your meal off with one of the Meconi’s signature cookies? You guessed it – they are baked fresh from scratch as well. “Snickerdoodles are the most popular by far,” says Vaughn although I’m partial to the chocolate chip.
Ok, you say – that’s pretty impressive. But, those subs…what makes them taste so good? “Well, it’s kind of a secret,” admits Vaughn. I probe for more information. “Ok!” she laughs. “It’s our Italian Oil. It goes on all of our cold and ‘cosmo’ subs and it’s our secret recipe we make from scratch, but that’s all I’m saying.” The concoction is made by infusing good quality olive oil with a secret mixture of herbs, spices, and parmesan cheese and comes standard on all subs. “It really sets the flavor profile apart from any other sub you’ll find.”
Next time I order a sub, a side or a salad at Meconi’s I will know why everything tastes so good. Kudos to Meconi’s for sticking with quality in a world filled with shortcut options. There are no shortcuts here. It’s truly a quality, homemade taste “like mom used to make.”
Meconi’s has four convenient locations in Thurston County.
While the weather forecast isn’t 80 degrees and sunny, it does look to be fairly decent after we get through today’s spitting rain. As we enjoy a long weekend, ThurstonTalk remembers and thanks the servicemen and women who lost their lives fighting for our country. We also salute the current service members near and far.
Here’s what is going on around Olympia this weekend.
Submit an event for our calendar here.
ThurstonTalk aims to be your source for positive information and events happening in Olympia. If you have a suggestion for a post, send us a note at email@example.com. For more events and to learn what’s happening in Olympia and the surrounding area, click here.
Submitted by Providence St. Peter Hospital
Providence St. Peter Hospital in Olympia, WA, has announced that it is the first hospital in the Providence Health Care System, and the second hospital in North America, to achieve Marine Stewardship Council (MSC) Chain of Custody certification for sustainable, wild-caught seafood. MSC certification ensures that seafood products bearing the blue MSC ecolabel are fully traceable to a fishery that has been certified to the global MSC standard as sustainable and well-managed.
In line with Providence Health & Services’ mission and core values of respect, compassion, justice, excellence and stewardship, patients and guests at Providence St. Peter Hospital now have the option to contribute to the health of the world’s oceans by choosing menu items with the blue MSC ecolabel. More than 1500 meals are served daily at Providence St. Peter Hospital, which include MSC certified pan seared Pacific cod and Thai peanut salad or Caesar salad with Oregon pink shrimp.
MSC Chain of Custody certification assures that in every step of the chain – from the fishers, to the processor, to the distributor and the end user – MSC certified seafood is not mixed with or substituted for non-certified seafood. To achieve certification, Providence St. Peter Hospital worked with MSC Chain of Custody certified food service distributor, Food Services of America (FSA), to ensure complete traceability through the supply chain.
Sustainability is essential to core value of stewardship
“We’re proud to offer MSC certified sustainable seafood to patients and guests and provide the choice to support healthy oceans,” said Gerald Roundy, director of Hospitality, Providence Southwest Washington Region. “Sustainability is essential to our core value of stewardship and we continuously strive to lead the way to a healthier future for our people, resources and the earth.”
Providence St. Peter Hospital has been recognized for additional sustainability initiatives including a high recycle rate, increased energy efficiency from recycling boiler heat, and excellent indoor environment standards, resulting in being named the Smartest Building in America by Siemens Industry, Inc. for demonstrating sustainable and efficient facility operations. St. Peter has also reduced water use from 61 million gallons a year down to 28 million gallons a year during the past 15 years.
Leadership contributes to health of the world’s oceans
“We congratulate the demonstrated leadership of Providence St. Peter Hospital as the second hospital in North America to earn MSC Chain of Custody certification,” said Geoff Bolan, MSC’s U.S. Program Director. “By looking for the blue MSC ecolabel and choosing MSC certified seafood, patients, guests and staff are able to reward sustainable fisheries and help to ensure the health of the world’s oceans for this and future generations.”
About the MSC Chain of Custody certification
Initiated by Gerald Roundy, who led the MSC certification of Virginia Mason Hospital with his team in 2014, the MSC Chain of Custody certification of Providence St. Peter Hospital was completed by an independent, third party assessment body, SCS Global Services. For more information on the MSC Chain of Custody certification process, visit www.msc.org/get-certified/supply-chain.
By Laurie O’Brien
Nearly 600 students with special needs from all eight Thurston County school districts participated in the 13th annual event. Students rotated around the stadium, participating in 14 different track and field events staffed by leadership students from local high schools.
This year the Tumwater Kiwanis Club stepped in to help Day of Champions’ organizer, Justin Gurnsey, with financial and organizational assistance. Club president Randy Reynolds and other Kiwanians were on hand to help in a variety of support roles including lunch preparation, t-shirt sales, and on-field assistance.
This year’s sponsors included the following:
Shama Dental Lab, Inc.
Karen Schoessel ConsultingClick to view slideshow.
Submitted by The Evergreen State College
The Association of American Colleges and Universities (AAC&U) and the Washington Consortium for the Liberal Arts (WaCLA) announced today that Washington is now a state partner in AAC&U’s Centennial Campus Action, Advocacy, and Research Initiative, Liberal Education and America’s Promise (LEAP): Excellence for Everyone as a Nation Goes to College.
“The Washington Consortium for the Liberal Arts sought to become a LEAP partner state out of a deep sense of shared mission,” said Michael Zimmerman, WaCLA Chair and Vice President for Academic Affairs at The Evergreen State College. “Formalizing our alignment with LEAP will greatly strengthen our success in advocating for the value of the liberal arts for the broadest range of residents in preparation for work, life, and meaningful participation in our democracy.”
The national LEAP initiative provides an expanded platform for WaCLA to continue a dialogue with key state stakeholders about the role of liberal education in advancing goals for economic and civic vitality.
“We are currently exploring additional avenues for students to find and use their voices to advocate for the critical roles a liberal education has played in their lives. We’ve come to see how great an impact students can have on the thinking of employers and legislators,” Zimmerman said. “Additionally, activities of this sort build confidence in students, which helps them reach their goals as they leave college.”
Formed in 2012, the Washington Consortium for the Liberal Arts (WaCLA) is an association of Washington state public and private higher education institutions, organizations, and individuals promoting the value of a liberal arts education to the people and communities of the state. WaCLA has a membership of 37 public and private colleges and universities across Washington*, along with seven educational organizations and consortia. In 2014, WaCLA was given the Phi Beta Kappa Key of Excellence Award, with a prize of $10,000, for its work promoting the value of the liberal arts.
“AAC&U is pleased to welcome Washington to LEAP,” said AAC&U President Carol Geary Schneider. “AAC&U and WaCLA educators share a passion for liberal education and a commitment to help all students achieve both broad learning about the world they will inherit—through studies in science, humanities, the arts, and the social sciences—and the critical skills they need to help create solutions for our future. Given these shared commitments, we are delighted to work with WaCLA to ensure that college students throughout the consortium receive the best possible preparation for purposeful work and citizenship, and flourishing lives.”
Submitted by Concern for Animals
Concern for Animals will hold its annual community garage sale on Saturday, June 6, 2015 from 8:00 am to 5:00 pm at Rick’s Automotive, 3527 Pacific Ave SE* from 8 a.m. to 5 p.m. One of the group’s biggest fundraising events, it has been significantly boosted this year by a sizable donation of show quality furniture.
Concern for Animals is an organization that for 35 years has assisted low income families with the food and medical needs of their pets and rescue animals. The local non-profit depends on donations, membership, small grants and fundraising events like the annual garage sale to fund its programs that include low-cost spay and neutering, emergency medical care and a pet Food Bank.
“For at least 15 years the sale has drawn a lot of people looking for real bargains while supporting our mission,” says Janey Hanson, board president of Concern for Animals. “The community goes all out to donate items and attend the event. We couldn’t provide the help for animals and their owners without all of the amazing generosity.”
This year, the sale will feature an entire house-full of model home furniture donated by Rob Rice Homes, a regular supporter of the group’s efforts.
“Being animal lovers, Rob and I recognize the incredible work of Concern for Animals,” says Helena Rice, wife of the local builder. “We are thrilled the furniture will help families and seniors care for their pets. We have family members who are rescue animals and we understand the deep bond between pets and their owners. It is a great cause.”
Those wishing to donate items for the sale may do so on Thursdays in May between 4:00 pm and 6:00 at Rick’s Automotive location. Concern for Animals will provide tax-deductible donation forms for each donation. Concern for Animals cannot accept clothing, TVs, computers, electronics or workout equipment for the sale.
*To get to Rick’s Automotive for donations and the sale, follow Pacific Ave to Fones Road in Lacey. Once on Fones, make a left on to 6th Street and follow the garage sales signs back to a large warehouse with a sign to Rick’s. There will be event garage sale signs that will mark the location.
More about the Concern for Animals can be found at www.concernforanimals.org.
Submitted by United Way of Thurston County
The Women’s Leadership Council announces its fifth year of funding to support women and children in Thurston County. Thanks to members of the Women’s Leadership Council (WLC) and the philanthropic community, $25K in grants will help strengthen and support five nonprofit organizations during the 2015-2016 funding cycle.
“We know the economy is impacting lives of women and their families so we hope that by supporting programs with effective outcomes, our women will be more financially stable, healthier and safer,” said Maria Robinson, WLC and grants committee member.
The WLC received $65K in requests and granted $25K to support nonprofit programs that aligned with WLC’s mission to, positively impact the lives of women and children in Thurston County by promoting self-sufficiency and financial stability.
“Nationwide, only seven cents out of every charitable dollar is currently invested in programs that specifically benefit women and children,” said WLC Co-Chair, Leatta Dahlhoff. “When equipped with the proper resources, women and children have the power to elevate their families and improve the economy.”
The WLC empowers women and children in Thurston County to achieve their highest potential. Currently, more than 60 members serve the WLC group by contributing a leadership gift of $1K annually or a participating gift of $250 annually. Membership plays a critical role in supporting women and children in our community.
“Women need access to information about entering the workforce, attaining financial stability, and managing their money,” said Robinson. “This year’s grant recipients will provide programs with funding to help fulfill that need, and it would not be possible without the help of WLC members and community supporters.”
Below are the 2015-16 Grant Recipients:
Summer GIG (Girls Institute for Greatness) | YWCA
Parents for Parents (P4P) | Family Education & Support Services
The SPSCC Foundation | South Puget Sound Community College
Effective Communication Workshops | South Sound Parent to Parent
From the Fabric of our Lives | CIELO
Amjad Faur currently teaches photography and visual arts at The Evergreen State College, in Olympia, Washington. He came to Evergreen from the University of Arkansas, where he primarily taught art history and critical theory. His current research involves the overlapping visual languages of colonial Europe in the Middle East and the tropes/signifiers scattered throughout Western art history that harmonize with these expansionist tendencies.
We promised you pics from the Upcycled Style Trash Fashion Show at the Schack Art Center in Everett, WA, and we intend to keep our promise!
As guest curator/co-producer, Ruby Re-Usable had her hands full and therefore does not have many photos of her own (but lots of learning experiences/stories she could tell …). However, there were folks on hand to document this trashtastic event:
You can view every outfit from the show on Ruby’s Upcycled Style Trash Fashion Show Pinterest board, which features a selection of the fabulous photos from Josh+Rosemary Photography. There is also a marvelous set of pics by Annie Mulligan/Everett Herald
Monica Today posted this video of Six-pack Princess, designed by Ruby Re-Usable in true recycle/reuse style: it is a revised version of the original Six-pack Princess that Trashie Cassie wore last year. The dress was created out of discarded blue packaging paper from ACT Theater, six-pack rings from various friends and family, and unused/unwanted mylar cookie packaging that was originally donated to the Museum of Glass art studio. The jewelry is made from cat food can pull rings and soda pop tops. Watch Lena Landfill, our spokesmodel for a greener world, sashay down the runway:
More short vids from Monica Today of the Upcycled Style Trash Fashion Show at the Schack Art Center HERE
Kudos to the Upcycled Style Trash Fashion designers: Kitty Center, Lynn Di Nino, Marita Dingus, Selena Eon of Rock Eon, Jane Grafton aka Tinker’s Dam, Monica Ann Guerrero Yocom aka Monica Today, Terra Holcomb, Susie Howell, Nancy Judd of Recycle Runway, Kristie Maxim aka Elle Poubelle, Rebecca Maxim aka Alotta DeTritus, Ruby Re-Usable, Loran Scruggs, Britni Jade Smith, and Robin Worley aka Rayona Visqueen.
Thank-you to all of the marvelous models: Robyn Lang, Leska Ratliff, Rosemary Jones, Marissa Motto, Megan Mullan, Jules Anslow, Russ Morgan, Stuart Gullstrand, Steve Jensen, Elinor Paulus, Lorelei Paulus, LisaLou Gogal, Heather Reiki, Allison Grable, Jana Rekosh, Kristen Humphries, Kahley Mae Estenson-Montez, Beth Dodrill, Abby Storwick, Joss van der Put, Raniere, and Christy Smith. Thanks to Kallipso Rose for doing make-up, Steven Lough and Nancy Judd for being MCs, and to Jill King for doing flamenco dance during intermission. And thank-you to the staff and volunteers of the Schack Art Center for hosting this event, especially gallery director Carie Collver!