lummi island wine tasting nov 11-12 ’22

Hours this weekend: 4-6pm both Friday and Saturday

Though Covid protocols have relaxed somewhat, the season of outside seating seems to be pretty much over. So as we move inside, let’s be mindful of distance between us and subdue any tendencies toward those, um, exclamatory expectorants that can come with getting a little too boisterous. Thanks!

 

Friday Bread Pickup This Week  4-5:30 pm

Black Pepper Walnut- Made with a nice mix of bread flour, fresh milled whole wheat and rye. A fair amount of black pepper and toasted walnuts give this bread great flavor with a distinct peppery bite. Excellent paired with all sorts of meats and cheese…and wine, of course! – $5/loaf

Le Pave d’Autrefois translates roughly as old paving stones. A ciabatta-like bread with a lot of hydration so is simply divided into approximate squares – hence the paving stones name. Made with a mix of bread flour, fresh milled whole wheat, rye, and buckwheat flours for a lot of hearty whole grain goodness.  -$5/loaf

mmm, and pastry this week…

Pain aux Raisin– Uses the same laminated dough as croissants. The dough is rolled out, spread with pastry cream and sprinkled with a mix of golden raisins and dried cranberries soaked in sugar syrup. Rolled up and sliced before baking. – 2/$5

To get on the bread order list, click on the Contact Us link above and fill out the form. Each week’s bread menu is sent to the list each Sunday, for ordering by Tuesday, for pickup on Friday. Simple, right..? If you will be visiting the island and would like to order bread for your visit, at least a week’s notice is recommended for pickup the following Friday.

 

Wine of the Week: Martoccia Poggio Apricale  ’21    Italy  $17

  click image to watch video

Clean, bright, and pretty, Poggio Apricale is the everyday offering from high
altitude Brunello producer, Luca Brunelli. Built on a foundation of Sangiovese
Grosso (the varietal in Brunello), this ripe, unoaked rosso supplies terrific “grip” for such a freshly-styled
wine. Classic Tuscan aromas of morello cherry, sage, blackberry, and warm terra
cotta fill the glass, along with a supple, approachable mid-palate. A small
production wine from a very small estate, this is artisanal wine at its charming, low
yield best.

Economics of the Heart: Maintaining the Circular Flow

https://2.bp.blogspot.com/-hn61wuDjgUg/WhS13GzrKoI/AAAAAAAAieo/AhXyXKxr6dgFCCdASyunfwxD12iYr3TsgCLcBGAs/s1600/Circular-flow-diagram.jpg

courtesy https://2.bp.blogspot.com

In the first page or two of any beginning economics text there is a chart of the Circular Flow of an economic system. People get money by selling their labor to business and government so they can produce goods and services. People then spend the money buying those goods and services back from producers. Everyone has money coming in from one side, and money going out the other. As long as everyone is included and keeps passing the money, the flow goes on everyone is okay.

The central takeaway from the diagram is the interdependence of consumers and producers. Everyone has to keep working, producing, buying, and selling to keep the economy going. On a macro scale like a big city, state, or country, there are large numbers of producers, workers, buyers, and sellers in a constant flux of competition and cooperation.

However, in a rural community like our little island, we all buy most of our goods and services on the mainland or have them delivered via the ferry. Every day (Mondays especially) a parade of trucks and vans comes off the ferry to deliver various goods and services to island households. Our island economy is completely dependent on the ferry for food, fuel, waste disposal, home repair, mail service, package delivery, propane, and more. 

Therefore it has been a sudden shock to our senses to learn that just a month ago a decision was made…somewhere... (we on LIFAC* still have not seen the documents) that because of the proximity of eel grass beds (a protected plant species) to the mainland ferry dock, the barge platform necessary for constructing the planned new ferry dock there will not be allowed to anchor over nearby eel grass beds. Instead, the barge will have to be moored inside the ferry docking area during construction (meaning no car ferry, and a clumsy loading platform for a passenger vessel).

Further, because of seasonal restrictions on marine construction (the annual “fish window”) construction work will have to be confined to the period from October to February, when the days are often short, cold, wet, and windy, and construction could take six months or more!

County officials say this problem is completely independent of the size of the planned vessel, which is on the order of three times the size of our 60-yr-old Chief. They also say that the recent RAISE grant award from USDOT is tied very tightly to the parameters of the 34-car vessel described in the grant, a disappointment to those of us who have championed a much smaller, less expensive, and greener vessel. (So it goes, as Kurt Vonnegut was fond of saying)…at least it will be a diesel-electric hybrid, and we will all be working toward eventually generating the power for it here on the Island.

All of this is complicated by the fact that the terminal area is owned by Lummi Nation, which has its own rights, goals, and sensibilities. At the moment my preliminary view is that if the prohibitions stand and there can be no car ferry during construction, then construction should be phased over a couple of years with no more than three weeks at a time with no car ferry…something our community experiences annually for drydock maintenance. Longer than that without the necessary resupply activities that make life on the island possible at all seems like something “most devoutly to be eschewed…” **

Stay tuned…!

*Lummi Island Ferry Advisory Committee
** K. Adlard Coles, author of Heavy Weather Sailing about “experiencing a hurricane from the deck of a sailboat…”

 

This Week’s $10 Wine Tasting

Girot Ribot Masia Parera Brut Rose Cava  Italy    $16
Delicate perlage, deep minerality, and intoxicating white flower and baby mushroom aromas make this wine memorable and delightful.

Montfaucon Cotes du Rhone ’18    France    $15
50% Grenache co-fermented on skins with syrah, cinsault, & old vines carignan and matured in concrete tanks; beautiful aromas of cherries, black currant; fresh and round on the palate.

Martoccia Poggio Apricale  ’21    Italy  $16
Sangiovese Grosso with a little Merlot and Cab Franc; Fruity and persistent nose of wild berries and spice. Soft and balanced with fine tannins to make this Sant’Antimo Rosso work well with any meal!

 

 

 

 

 

 

 

 

 

 

Wine Tasting

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