Come help us raise money to reserve a space for the Olympia Zine Fest in 2015! This bash will feature:
* Spooky mixes by DJ Wildman James
* Tarot readings by Sage Adderley
* Dancing (if you’re into it)
* A costume contest with awesome prizes
* A raffle of great items including a collectible one of a kind zine created in realtime and a free table at the zinefest!
* Kombucha mocktails and bake sale delicacies to slake your thirst and curb your hunger
$5 entry includes one raffle ticket, you can buy more for just a buck each.
Recycled Tin Monsters:
Trash Fashion Zombies:
Trash Fashion Skeletons, too:
and the Recycled Beer Capped Crusader:
Happy Trashoween 2014 from Olympia Dumpster Divers!
(more ODD Halloween posts HERE)
In our Third Party Fanfare, four "minor" parties will flourish their ideas, resulting in some dissonance and some harmony. Libertarians, Greens, Socialists and Anarchists will present their philosophies, and explain how they would respond to some real-life situations. You may find you relate to one or another minor party, perhaps better than you relate to the D's or the R's. Questions will be taken from the audience. It will be a fun and informative free event, with potluck dessert bar. Sponsored by the Green Party of South Puget Sound; call 360-232-6165 if questions.
Traditions Fair Trade Cafe, 300 Fifth Avenue SW, in downtown Olympia.Google Plus One Facebook Like
From today's inbox:
This Sunday November 2nd from 5-9pm,
Local Foods, Local Farms, Local Chefs
at Eastside Urban Farm & Garden Center
(2326 4th Ave E, Olympia)
Tickets are $40 and are available at the door this Sunday, at www.eufgclocalfoodsharvestdinner.bpt.me, and at the Garden Center.
The all-local feast will be prepared by Chefs Thomas Humbock of Swing Wine Bar and Café, Lisa David of Nineveh Assyrian, and Laurie Nguyen of Dockside Bistro, with dessert by Jordan and Melanie of Bearded Lady Food Co.
The event is held not only to raise awareness of our local farms and the abundance of our region, but also to raise funds for the educational activities that Eastside Urban Farm & Garden provides. EUFGC has been providing (at low cost to the public) a whole series of classes on growing, raising and storing food. From year-round gardening, to cheese-making, to bee-keeping, poultry keeping and processing, and much more, EUFGC focuses on providing educational facilities where people and groups can go to collaborate, learn, and teach about sustainable agriculture, food resiliency, and enjoying the great food our region has to offer.Google Plus One Facebook Like
Submitted by City of Olympia
Have you considered adding your name or that of a loved one to Percival Landing’s structure and history? A donation to Percival Landing makes the perfect Holiday gift! Contributions are still being accepted for the Percival Landing Railing Project. Names of contributors are sandblasted into the stainless steel railing plate – donation levels are $50, $100, $500 and $1000.
Names received by December 1, 2014 will be installed by the Holidays later in the month.
Forms are available at www.olympiawa.gov/percival-railing.
Call Olympia Parks, Arts & Recreation at 360.753.8380 for more information.
By Gale Hemmann
You know the saying: “Everything old is new again.” Old films and cars become classics; young hipsters embrace vintage styles from their parents’ era.
Then there are some things that are both old and new. Oldies KGY 95.3 FM in Olympia, for example, is a historic radio station. It was one of the first stations in Washington to sign onto the air in 1922. Yet they continue to adapt to changing listener needs and a new digital landscape. Serving the community with factual news and entertaining hosts never goes out of style, and as KGY’s 90-plus years attest, it is a timeless fixture of Olympia life.
At the helm of KGY (also home to the regional station South Sound Country 96.9 KAYO) is a talented staff who genuinely love connecting with the people of Thurston County and beyond. One of these people is Nick Kerry, Business Manager. KGY has been family-owned by the Kerry’s since 1939, and Nick is the great-grandson of Tom Olsen, who first brought the station into the family. (Read about the history of KGY in this ThurstonTalk article.)
I met with Kerry at the historic waterfront KGY building (fun fact: KGY is the only radio station in the country known to be built on the water) to learn more about what it’s like to be part of the KGY family legacy, and what his great-grandfather might think of radio today.
At 25, Kerry is a well-spoken professional and proud to represent “the younger face” of KGY as well as his family’s near-century of hard work.
Kerry graduated from Capital High School, and began working at the radio station at age 17. He attended Western Washington University, where he majored in political science. Throughout college, he spent summers working at KGY and maintained an interest in radio. He participated in a semester-long program at Western’s KUGS 89.3 station.
After graduating, Kerry came to work at KGY full-time. It wasn’t a sense of obligation but genuine interest that led Kerry to the family business. He says his experience in radio had helped him “come out of his shell” and grow as a person. “Radio gave me a way to talk to anyone,” Kerry says.
KGY was also a very special place to Kerry – it was where his grandmother, Barbara Olsen Kerry, who ran the station for many years, had spent countless hours. He associates the business with her memory. “The energy and vibe here were just appealing to me right away,” says Kerry. He also describes the first time he operated the radio equipment as memorable and exciting. Clearly, he shares the family bug for radio.
Of course, he also grew up immersed in conversation about the station. KGY was a big topic around the dinner table and at family holiday gatherings. He also had a natural affinity for classic rock, alongside more contemporary artists.
Though Kerry didn’t know his great-grandfather (he passed away before Kerry was born), he knows the family stories about him well. An Olympia native, Tom Olsen was active and well-known in the local community, and was known to be very progressive-thinking about technology. He was always tinkering with the latest “gadgets” of his day. “He was absolutely ahead of his time,” Kerry says.
Kerry thinks his great-grandfather would love the technology available today, from computers to smartphones to iPods. He believes Olsen would no doubt be fascinated by KGY’s Android and Apple apps, digital streaming and the internet. He also notes that his grandfather would be happy to know that the family spirit and community service mindset at KGY continue to thrive.
Kerry says he started in an entry-level position at KGY, and was asked to do a range of menial tasks around the building before working his way up. “They put me through the paces,” he says with a laugh.
As an employee at KGY, Kerry was frequently at various community events, including Capital Lakefair and the Mason County Fair. He was surprised by the number of people who stopped by the booths to share what KGY meant to them. He says the experience was “eye-opening” about how deeply people cared about the station, and it cemented his decision to “invest time and make a difference” in his career there.
A lifelong resident, Kerry feels a deep attachment to Olympia. Aside from working at KGY, he enjoys getting out and about downtown. He has an interest in architecture and is fascinated by all the wonderful mid-century homes in Olympia. He also is an avid photographer, and was on the yearbook staff while at Capital High School.
Jennifer Kerry, Nick’s aunt, is the President of KGY. She currently serves in an advisory role. Many of the Kerry family still live in Olympia. For Nick, Olympia, KGY, and family all go hand-in-hand, and that’s as it should be.
KGY: What’s in it for younger listeners?
I asked Kerry about the appeal of KGY for younger listeners. What would Nick’s peers, people in their 20’s and 30’s, find appealing about the station? First of all, the timeless appeal of classic rock is undeniable. Myself and many people I know are just as likely to rock out to the Beatles or Stones as something more contemporary.
A younger audience also listens to the “young country” offered on South Sound Country 96.9 KAYO. KAYO plays everything from Keith Urban to Lady Antebellum, representing the best of new country with local DJ’s and country music news mixed in. (You can follow KAYO on Facebook.)
In addition, KGY has always been and remains the place to get your up-to-the-minute local news you can’t get anywhere else. KGY provides the hyper-localized information, such as up-to-the-minute traffic alerts, you need to start your day.
They also feature local high school sports highlights on the weekly “Red Zone Talk” program. Local sports personality Meg Wochnick hosts athlete interviews, and covers game highlights and scores each Friday morning (find her on Twitter at @MegWochnick). And Seahawks fans will enjoy “Hawk Talk” with Stephanie Hemphill and Kevin the Brit on Thursday mornings.
Another great way to connect with KGY is through their social media channels. Social media is becoming a popular way for listeners to interact with the station and its personalities. You can follow KGY on Facebook, Twitter, and Instagram.
You can also stream KGY from anywhere through their website and apps. No matter what your listening device, KGY makes it convenient to tap into local news.
So what’s next for the area’s oldest radio station? Kerry is optimistic about the future. “No matter what technological changes come, we want to continue to bring our listeners value – to make a difference in their lives.”
I ask Kerry if he thinks his great-grandfather, Tom Olsen, would be proud of what KGY has become today. “Yeah,” says Kerry thoughtfully, “I think he would.”
By Gail Wood
Since 1975, Ed Stevens, Jack Swarthout, Wayne Sortun and now John Johnson have coached the Capital High School football team. During that same time, one thing has been consistent. For nearly 40 years, Terry Norberg has rarely missed a Cougar game. He’s almost like the national anthem – a part of the game.
Since the late 1970s, Norberg’s been there at the games, video taping nearly every play, every touchdown and every tackle.
“It’s been fun, Norberg said. “I like it.”
As a teacher and editor of the school’s Capital News Service, Norberg first began capturing the games on video in the late 70s. The footage Norberg shot would then be shown on the school’s closed circuit station. Sometimes, the coaches studied Norberg’s video of the game. Eventually, Norberg videotaped the games just for the coaches.
“I started shooting the games in the late 70s because we had a news program,” Norberg said. “Most years, I’ve done every game.”
In 2008, Norberg retired from teaching after 38 years, spending all but five of those years at Capital. But Norberg, a 1962 graduate from Wahkiakum High School in Cathlamet, didn’t want to retire from being the Cougars videographer. He’s having too much fun.
“I like the games. They’re exciting,” Norberg said. “And I like the people.”
Norberg can recall and recap some of the biggest moments in Capital football. He has videoed every play in the Cougars run to state titles in 1996 and 1998. He remembers the scores, the players’ names and the plays of that run.
“My favorite game was the first year we won the state title in 1996,” Norberg said, setting up his detailed account of the team’s playoff run that year.
First, there was a pigtail game on a Tuesday at R.A. Long in Longview. Then on a Saturday night in Memorial Stadium in Seattle, Capital beat No. 1 ranked O’Dea.
“They had only given up one touchdown all year,” Norberg said. “We beat O’Dea 37-7.”
Darren Tinnerstat, who is now an assistant coach at Capital, was the Cougars big-play quarterback that game. And Kyle Camus, who is now also an assistant coach with the Cougars, started at tackle.
“Here’s a sideline story for you,” Norberg said as he began to set up a scene about the game. “There was a guy from Kennedy standing up behind me shooting the game.”
That fella was hardly an O’Dea fan.
“We blocked a field goal and one of Frank O’Conner’s kids ran it back for a touchdown,” Norberg said. “I turned around and looked at the guy from Kennedy and he said, ‘Well, I enjoyed every moment of that.’”
Lots of plays stand out in Norberg’s memory. One was about Jordan Carey, the sure-handed speedster who went on to play wide receiver at the University of Oregon.
“We were up at Bothell,” Norberg began. “They were ahead of us.”
Then John Oatman, the Cougars’ quarterback that day, tossed a deep pass 50 yards to a sprinting Carey.
“Jordan, who was named the Seattle Times player of the year, caught it in full stride and ran for a touchdown,” Norberg said. “But we were still behind. We get the ball back and we’re driving.”
Carey, Norberg said as he recounted the play, lined up on the right side. Tony Davis, who was a sophomore and would go on to play at Eastern Washington University, lined up on the left side.
“Knowing that they’d be watching Jordan, they ran the play to Tony Davis,” Norberg said. “And nobody even put a finger on him. He scored a touchdown.”
To get the best vantage point to video the games, Norberg always headed for a spot above the field. Often, that was the press box. But sometimes those vantage points were less than ideal and hard to reach.
“We had a playoff game maybe two years ago down at Richfield and I was shocked,” Norberg said with a chuckle. “You had to climb up this medal ladder with round rungs. And it was quite a ways up the ladder. I thought oh my goodness – are you guys nuts?”
Adding to the challenge was a steady rain.
“I don’t know what they’re thinking with the liability issues,” Norberg said. “You fall down that sucker you’re dead.”
At Ingersoll, where Capital has played all its home games for 39 years, Norberg used to climb up on the roof of the stadium to shoot the game. Eventually, for safety reasons, that was stopped and now he crowds into a press box that’s often packed.
“You count over 20 people and you count the average weight and you start to wonder if this is really a good idea,” Norberg said with a laugh.
Through all these years, Norberg has had an understanding and supportive wife.
“My wife loves football, but she also likes doing things,” Norberg said.
Recently, to help satisfy that desire, Norberg, along with his wife and daughter, headed for Yosemite. But Norberg had a timeline on their trip.
“I definitely wanted to get back by the time we played Wilson, because the game was at Stadium,” Norberg said. “In my 30 some years, that’s my favorite place to shoot a game.”
And even after all these years Norberg hasn’t lost his love and passion for being at the game, capturing it on video.
By Kelli Samson
Hunting season is upon us, and hopefully there will be those lucky enough to bring home some wild game. Unless you’ve got lots of time and know-how, you’re going to need some help processing that meat.
This is where Northwest Sausage in Centralia comes in. Simply bring in at least 25 pounds of your clean and boneless cuts of elk, deer, bear, or beef; choose from three different types of sausages and six types of pepperoni; decide among the various seasonings, and owner Julie Pendleton will be sure the rest gets taken care of.
Pendleton is the daughter of Dick Young, the larger-than-life founder of Dick’s Brewing Company (1994) and Northwest Sausage and Deli (1983). With these businesses, her father created legacies of both quality brewing and Old World-style smoked sausages. Julie has been carrying on those family traditions since her father passed away in 2009.
After studying business at Western Washington University (WWU), Julie was employed outside of her father’s businesses for five years. One day, he called her and asked if she was ready to come back to the family business, Northwest Sausage & Deli. Julie knew instantly, the answer was yes. She was able to work alongside her dad for about five years, learning the operation of the family businesses.
With the passing of her dad, she had the choice to sell Northwest Sausage and Deli or to keep it going. She knew in her heart that she couldn’t let it go. “The deli, to me, is my dad. It is all of my childhood memories.”
Area hunters are grateful. They have been making the trek to Northwest Sausage for over thirty years now, and for many it’s an annual tradition.
“We’ll see the same hunters from year to year, coming in, dropping off their meat, and having lunch and a beer in the deli with their buddies or their dad. A week later we’ll call to tell them that their meat is ready, and they’ll come back and do it all over again.”
Northwest Sausage uses electric air smokehouses and the very same original recipes that Dick Young himself perfected. Dick began his career in the meat business working for Midway Meats in Chehalis as a teenager, eventually opening up Dick’s Meats in Rochester. He and his family began Northwest Sausage in late 1983, and it’s been a destination for locals, travelers, and hunters alike ever since.
The turn-around time for processing the meat is one to two weeks. They make summer sausage, pepperoni, and kielbasa or Polish sausages, and they have samples (with beef) for tasting so that hunters know what flavors they’re getting.
Not a hunter? No problem. The meat case in the deli’s got you covered.
“We process the same types of sausages from beef, all available in our meat cases to purchase at the Deli. We do lunch meats, barbecue pork and jerky, and other varieties of sausage. We also produce frozen products from pork, like bratwurst, Andouille, breakfast sausage and chorizo. Our lunch and dinner menu is based off all the products we make here, too,” explains Julie who notes that the lunch menu is served daily and dinner menu Thursday and Friday nights.
“The deli is a well-oiled machine,” she chuckles.
It’s like the legacy left by her dad: steady, dependable, tried-and-true, something you can depend upon. It speaks to the values of the Young family and what they started together over thirty-years ago when she was just a little girl.
Lucky for us, the Young family also believes in sharing. In addition to their meats and sandwiches, the deli also prepares soups.
Cabbage & Andouille Soup
1 lb. Andouille (or Polish Sausage) sliced 1/4 inch thick
1 onion (6 oz.), peeled and chopped
1 large clove garlic, peeled and minced
5 cups fat-skimmed chicken broth
1 bottle (12 oz.) Dick’s Golden Ale or Dick’s Silk Lady
1 pound thin-skinned potatoes (1 1/2 in. wide), scrubbed and quartered
1 1/2 quarts finely shredded green cabbage (about 1 head)
1 cup sliced carrots (1/4 in. thick)
1 teaspoon coriander seeds
1/2 teaspoon whole allspice
1/2 teaspoon peppercorns
Salt & Pepper to taste
1. In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
2. Add onion and garlic to pan; stir often until limp, 3 minutes.
3. Increase heat to high. Add broth, beer, potatoes, cabbage, carrots, coriander, allspice, and peppercorns (wrap and tie spices in cheesecloth if desired). Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard spices if wrapped.
Northwest Sausage & Deli
5945 Prather Rd. in Centralia
New Hours Starting in November:
Monday, Tuesday, Wednesday: 9:30 a.m. – 5:00 p.m.
Thursday, Friday, and Saturday: 9:30 a.m. – 9:00 p.m.
Hungry for prime rib or steak? Visit Northwest Sausage and Deli on Thursday or Friday evenings.
Most of us do not worry about where we will get our next meal. However, many in our community are not as fortunate and deal with hunger on a daily basis. Reportedly, one in four children in Washington live in a household that struggles to put food on the table. Additionally, Washington is currently ranked as the fourteenth hungriest state in the nation and has been noted to be in the top six states for the fastest-growing rate of hunger. While food is plentiful for most in our community, it is not the case for everyone, which is why Bayview and Ralph’s Thriftway have dedicated their efforts to help provide nutritious food to the hungry by promoting a Bag Local Hunger program.
Between October 29 and November 18, 2014, Bayview and Ralph’s Thriftway stores will participate in their Bag Local Hunger program to raise money and collect food to help families in need. Money donations can be made right at the check stand and are an easy way to help out those less fortunate. Customers can simply add a designated dollar amount to their grocery bill. Funds raised through check stand donations will be directed to Northwest Harvest, which is Washington’s statewide hunger relief agency working toward providing nutritious food to hungry people statewide.
Throughout the 21 day food drive, Bayview and Ralph’s Thriftway will have a designated collection container located at the front of the store so that customers can drop off their food donations as they leave the store. All of the food donated via Bayview and Ralph’s Thriftway will go directly to the Thurston County Food Bank. The food bank arrives daily to collect the donations and distribute to the local community.
Kevin Stormans, President of Bayview and Ralph’s Thriftway shares, “We heavily support the Thurston County Food Bank in various ways throughout the year. The fall program of Bag Local Hunger has been highly successful in the past because our customers are especially giving this time of year as we approach the holidays.”
As part of the Bag Local Hunger program, Bayview and Ralph’s Thriftway will put a more charitable twist on their usual Buy One Get One (BOGO) promotion. During the Bag Local Hunger food drive the local grocer will revise their BOGO promotion to Buy One Give One. Select Western Family products will be eligible for the BOGO promotion whereby customers can purchase two Western Family products for the price of one with the opportunity to donate the food.
While customers can take advantage of the Western Family BOGO, any brand of food can be purchased and donated. It is important to keep in mind that foods high in fat, oils, and sugar provide calories but few nutrients. These foods make up a high percentage of many diets because they are inexpensive and easy to obtain. It is beneficial to provide healthful foods for those with limited financial resources to supplement their restricted choices with healthy alternatives. Foods helpful for people struggling with constant hunger include canned or dry fruits and vegetables, non-perishable whole grains, canned lean meats and fish, dried beans, boxed, dried or canned milk especially low-fat and fortified with Vitamin D. Healthful donations are especially helpful.
Last year, customers from Bayview and Ralph’s Thriftway donated approximately $40,000 in cash in addition to the daily pick up of food product donations that the Thurston County Food Bank collected. Stormans comments, “Bag Local Hunger is a great program that increases awareness of people needing food in our community. As a local grocer, we feel especially compelled to help out with this need in our community.”
To participate in the Bag Local Hunger program simply visit either Bayview or Ralph’s Thriftway. At the check stand, make a cash donation directed toward Northwest Harvest or donate food items which will be distributed by the Thurston County Food Bank.
1908 East 4th in Olympia
516 West 4th Street in Olympia
Gretchen Frances Bennett was selected to receive a Special Recognition Award for Betty Bowen. 2014. Also in 2014, she completed postgraduate studies with the Vermont College of Fine Arts, Montpelier, Vermont. In 2012, her work was included in exhibitions at Ditch Projects, Springfield, Oregon and The Hedreen Gallery, Seattle University. In 2011, she developed a temporary work for the Seattle Art Museum Olympic Sculpture Park, presented a solo show at Vignettes, Seattle, and her work was featured in the exhibition Heel Gezellig, Grimm Gallery, Amsterdam. She was awarded a residency with The Corporation of Yaddo in 2011. In 2010, she won a Lower Manhattan Cultural Council residency on Governors Island, New York, and a studio residency with The Association of Icelandic Visual Artists, Reykjavik, Iceland. Her work was included in the 2010 Seattle Art Museum exhibition, Kurt. She helped found the arts collective, Seattle Catalog LLC (Sea-Cat). She teaches at Seattle University.