lummi island wine tasting feb 10 ’23
Hours this weekend: Open 3:30- 5:30 pm Friday Only
Our current plan is to be open Fridays only through February.
Covid (and a bunch of other winter bugs) is still around, more contagious than ever, but far less threatening for the vaccinated.
We all have our own comfort zones; these days we all have to manage the space around us in our own way. Just be mindful of the risks, thanks.
Friday Bread This Week
Breton Bread– Made with pre-fermented dough in which a portion of the flour, water, salt & yeast are mixed and fermented overnight before preparing the final dough, which incorporates the flavors of the French Breton region by using buckwheat and rye flour and sel gris -the grey sea salt from the region that brings more mineral flavors to this bread. Goes great with meats and cheeses – $5/loaf
Spelt Levain — Chocolate Croissants – a traditional laminated french pastry made with a bit of sourdough flavor and another pre-ferment to help strengthen the dough to create the traditional honeycomb interior. Rolled out and shaped with delicious dark chocolate in the center. Quantities are limited so get your order in early so you don’t miss out – 2/$5 – $5/loaf
…and pastry this week…
Chocolate Croissants – a traditional laminated french pastry made with a bit of sourdough flavor and another pre-ferment to help strengthen the dough and create the traditional honeycomb interior. Rolled out and shaped with delicious dark chocolate in the center. – 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: Marques de Caceres Rioja Red Blend Organica ’20 Spain $18
Marques de Caceres is a long-established winery in Rioja, and their wines have been marketed all over the US for a long time. Their basic reds are decent and inexpensive, and it is likely you have tasted them many times over the years.
This one is a little different, farmed and produced organically. Many of us got to taste it two weeks ago when Judy was here with her sample bag. We all found it delicious, intriguing, and affordable, with a array of subtle aromas and flavors (and everyone wanted some! The good news is it’s here; the bad news is we only got six bottles (which many producers consider a “case.” Oops!
So come by and try it again (or for the first time) this weekend. Sorry, limit one per household while they last, but definitely taking orders for more that should be here next weekend!
Economics of the Heart: The County Strikes Back
courtesy cnbc
Well, our little moment of ferry fare euphoria two weeks ago got a couple of rude slaps in the face at this week’s LIFAC meeting. At the moment there is a mixed bag of goings-on that is something of a challenge to sort out.
The contract between the County and we the people who depend on the ferry to cross that short mile between the Island and the mainland is succinctly laid out in Whatcom County Code 10.34.005. Public Works accounting staff are now doubling down on their unique blurring of any distinctions between operating costs and capital costs to the extent they propose to amend the statute to make it clear that, hey, really, when you think about it there’s no real distinction between them, right?
Well, sorry, but we have different rules on our planet. The central issue here is not whether a cost is capital or not, it is whether it is “regular and routine” or not in respect to the ordinary meanings of the words. “Regular and routine maintenance” is repetitive, cyclical, and predictable in time and in magnitude. The clear intent of the statute is to exclude expenses of unusual magnitude or frequency from inclusion as a fare box liability. Those expenses, whatever you call them, belong in the Road Fund and should be paid from general taxation.
A second item of note regards a brief statement near the bottom of the statute: If in any given year the actual fare box recovery rate exceeds 55 percent, the excess revenue shall be retained in the ferry system fund and applied to future operating costs.
This “ferry fund” is a sort of informal account that keeps track of the relationship between calculated operating costs in a given year and the revenue provided from the “fare box,” which is 55% of the amount paid in fares. In any year that fare revenue exceeds 55% of operating costs, a surplus is recorded and carried over to the next year. For several years until 2020, there was a surplus, and only since 2020 have there have been deficits due to traffic reduction. Even so, at present the balance of this “ferry fund” is around $2.5 million in surplus.
As the statute is written, in any year that ends with a deficit, any carried-over surplus from previous years is transferred to cover or reduce any deficit for the current year. In the current case, the fund is more than adequate to cpver any deficit this year (even the illegal costs mentioned above). Curiously, County calculations appear not to have applied this very large ferry fund surplus in their calculations as required in the statute. Why in the world should we need to increase fares when there is such a substantial reserve balance in the ferry fund and which statute requires be tapped first? No explanation has been provided.
Finally, it is true that fare revenue has fallen during Covid, and some of the revenue anxiety at the Ferry Dept. stems from the assumption that ridership will not increase as the economy opens up. One has to step back for a moment, take a deep breath, and think about that. People have been cooped up at home for three years. Our Canadian residents have only recently been able to cross the border and come “home” to Lummi very recently after a very long border closing. People are ready to pop out of their long winter cocoons.
As winter moves into spring, and as long as Covid remains as controllable as at present, then life, travel, and vacations will resume, and our traffic will build back up. This is a far more realistic expectation than to suppose that ridership will not bounce back. LIFAC is recommending a summer fare surcharge be instituted between Memorial Day and Labor Day (more or less) for cash travelers ( it would not apply to punch card holders!). This is a good idea that would add a new revenue source to ease the burden on our commuting neighbors.
The takeaway to think about here is this: If we have a) a big chunk of change in our ferry fund to pay our expenses, (b) remove the massive (and illegal) capital improvement expenses from the fare box, and (c) add a new revenue stream with a summer surcharge...why in the world would we need to raise fares at all right now?
If you are concerned about these issues, you best bet is to tell the County Council (and perhaps the County Executive) via email and post your thoughts on Nextdoor and elsewhere. LIFAC has little political will or traction, and Public Works seems to be marooned in some alternate reality. The first priority is to confront the illegality of charging the fare box for major expenses that belong in the Road Fund.
Stay tuned…
This Week’s $10 Wine Tasting
MAN Chenin Blanc ’21 South Africa $11
Using only free-run juice preservea a clean and natural character, refreshing acidity, and delicious ripe fruit flavors and aromas of quince, pear and pineapple. On the palate, fresh stonefruit and apple flavors are backed by refreshing acidity, minerality and a pleasing, rounded mouthfeel.
Marques de Caceres Rioja Red Blend Organica ’21 Spain $18
75% Tempranillo, 25% Graciano; many of you got to taste a sample two weeks ago and we all found it delicious, intriguing, and affordable and wanted some. The good news is it’s here; the bad news is we only have six bottles (more on order), so one per household this weekend while they last, more next week!
Sineann Merlot ’19 Washington $28
Deep and dark, with nose of red berries, a siren song of tobacco and chocolate, typical tannic structure, and elegant balsamic notes; well-balanced and soft, pairing well with well-seasoned meats, sauces, and companions.
lummi island wine tasting feb 3 ’23
Hours this weekend: Open 3:30- 5:30 pm Friday Only
Our current plan is to be open Fridays only through February.
Covid (and a bunch of other winter bugs) is still around, more contagious than ever, but far less threatening for the vaccinated.
We all have our own comfort zones; these days we all have to manage the space around us in our own way. Just be mindful of the risks, thanks.
Friday Bread This Week
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
Sesame Semolina –Begins with a sponge that pre-ferments some of the flour, water & yeast before mixing the final dough. Made with semolina and bread flour and a soaker of cornmeal, millet, sesame seeds, a little olive oil to round out the flavor and tenderize the crumb then rolled in more sesame seeds before baking. Lots of great flavors! – $5/loaf
and pastry this week…
Individual Cinnamon Rolls! –Made with a rich sweet roll dough full of eggs, butter and sugar. The dough is rolled out, spread with pastry cream and sprinkled with cinnamon sugar. Then rolled up and sliced into individual rolls for baking. And boy are they delicious! – 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: Tre Donne Roero Arneis ’20 Italy $27
photo courtesy asiaimportnews.com
The revered Italian wine region of Piedmont (i.e., ‘foot of the mountain’) lies in the NW corner of Italy, in the foothills of the French and Swiss Alps to the west and north. The geography makes for the serendipitous combination of warm days and cool nights that make perfect conditions for wine grapes. The Roero region is just north of the iconic Barolo and Barbaresco regions, which produce some of Italy’s most prestigious wines.
White wines from Roero must contain at least 95% Arneis, and reds must contain at least 95% Nebbiolo. With roots diving deep into layers of tufo clay, the 35-year-old vines at Tre Donne yield a wide array of complex aromas and flavors for a nuanced, medium-bodied Arneis with lovely notes of pear, apricot, and white blossoms.
Economics of the Heart: Groundhogs and Cross-Quarter Days
We take a time-out from serious stuff this week to pay homage to what our culture calls Groundhog Day, what some cultures call the First Day of Spring, and what calendar geeks call “cross-quarter” days. We are all familiar with the the two equinoxes and the two solstices that mark the official transitions from one season to another as the Earth’s annual orbit and tilted axis continually move the noonday sun from being overhead at the Tropic of Cancer to being overhead at the Equator to being overhead at the Tropic of Capricorn, on and on, the richness of changing seasons.
There is also an ancient tradition of celebrating the “cross-quarter days” that fall halfway between these major events. February 2, falling midway between the winter solstice and the spring equinox, has historically been called Candlemas, Imbolc, Oimelc, Brigit, Brigid’s Day, Bride’s Day, Brigantia, or Gŵyl y Canhwyllau. In the picture at left it is labeled “1st” in small red letters.
Every society across the planet depended on the growing season to prepare for the winter to follow. There were deities to be invoked for good fortune, and continual preparation for planting, tending, harvesting, and storing enough for winter– lots of toiling tortoises, fewer hapless hares. Our culture usually refers to this one as “Groundhog Day,” but cross-quarter days have had both cosmic and cultural significance from prehistoric times, across continents and across cultures. In many ancient cultures the cross-quarter days marked the actual transitions between seasons (e.g., making Groundhog Day the official “First Day of Spring,” six weeks before the vernal Equinox.
Seasonal changes were key economic factors in agrarian and gathering societies, and many had “celebrations of light” on Candlemas to mark the lengthening of days and the coming of Spring. In Gaelic tradition, the goddess Cailleach teased the mortals with a sunny day when her intention was to make the next six weeks colder and wetter, and a dreary day if Spring was to come early. (Like, what is the story with these mean-spirited deities…?) Another tradition suggests that in Biblical times since mothers were not allowed in public until six weeks after delivery, Candlemas would have been Mary’s first public outing and temple visit with her baby boy.
And then there is an old song sung on Candlemas that lays out the Groundhog’s mission:
“If Candlemas be fair and bright,
Winter has another flight.
If Candlemas brings clouds and rain,
Winter will not come again.”
Of course, as we all know, whether the Groundhog sees its shadow or not, there are STILL six weeks until Spring Equinox. Until the last couple of years, here in the PNW Groundhog Day has indeed marked the appearance of buds and flowers, longer days, and milder temperatures, sudden hailstorms followed by warming sunlight and gusty winds. We already see some buds on the Indian plum, pussy willows, and other shrubs. But like all the seasons now, underlying conditions have changed, and we have seen more frequent mid-February snowstorms, unheard of until recently.
And either way, officially there are six more weeks of “Winter” regardless of Groundhog shadows!
This Week’s $10 Wine Tasting
Tre Donne Roero Arneis ’20 Italy $20
Pale golden yellow; soft aromas of orange blossom, honeysuckle, nectarine, and lemon verbena; flavors of pear, peach, quince, and green apple; enduring minerality and balanced acidity.
Bieler Cote du Rhone ‘la Jassine’ ’20 $15
Brooding aromas of raspberry, black cherry, garrigue, chocolate and tobacco which build and concentrate on the palate; hilltop fruit delivers a rich mouthfeel with soft, round tannins on the finish.
Marchetti Villa Bonomi Conero Riserva ’19 Italy $27
100% Sangiovese from Montepulciano, aged 16 mos. in barriques and 12 mos. in bottle; shows intense floral bouquet, intense, nuanced flavors; ripe, pleasing tannins, and satisfying finish.
lummi island wine tasting jan 27 ’23
Hours this weekend: Open 3:30- 5:30 pm Friday Only
Our current plan is to be open Fridays only through February.
Covid (and a bunch of other winter bugs) is still around, more contagious than ever, but far less threatening for the vaccinated.
We all have our own comfort zones; these days we all have to manage the space around us in our own way. Just be mindful of the risks, thanks.
Friday Bread This Week
Pain Meunier -Aka Miller’s Bread to honor the miller who mills the wheat. Made with pre-fermented dough it contains all portions of the wheat berry: flour, fresh milled whole wheat, cracked wheat and wheat germ. Always a favorite and a great all around bread. It makes the best toast! – $5/loaf
Sonnenblumenbrot – Aka Sunflower Seed Bread, made with a pre-ferment that takes a portion of the flour, water, salt and yeast that ferments overnight before mixing the final dough with bread flour and freshly milled rye, then loaded up with toasted sunflower seeds and some barley malt syrup for sweetness. – $5/loaf
and pastry this week…
Traditional Croissants – Made with both a sourdough levain and a prefermented dough – aka “old dough” where a portion of the flour, water, salt and yeast is fermented overnight. The final dough is then made with more flour, butter, milk and sugar, laminated with more butter before being cut and shaped into traditional french croissants. –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: Wolftrap Syrah Mourvèdre Viognier ’18 South Africa $12
Boekenhoutskloof farm was established in 1776 in the furthest corner of the beautiful Franschhoek Wine Valley of South Africa, about 50 km east of the Cape of Good Hope.
The farm’s name means “ravine of the Boekenhout” (pronounced Book-n-Howed), which is an indigenous Cape Beech tree greatly prized for furniture making. In 1993 the farm and homestead were bought and restored and new vineyards planted for Syrah, Cabernet Sauvignon, Cabernet Franc, Grenache, Semillon and Viognier.
When the farm was founded, the Franschhoek valley was far wilder than it is today. Though the mountains are still alive with indigenous animals, including the majestic leopard, the only evidence that wolves once roamed here is an ancient wolf trap found long ago. This wine was named in homage to the mysteries and legends of days long gone by.
Most of the Syrah in The Wolftrap comes from the Swartland region (photo, left), where it develops its robust character and elegant aromas of violets, ripe plums, and spicy, peppery profile and juicy, fruity character. The Mourvèdre, also from the Swartland, lends a red fruit character and smoky body while a dash of Viognier adds perfume and verve for a rustic Rhône-style blend that seriously over-delivers for its $11 price point.
Economics of the Heart: Capital Repairs vs. Routine Maintenance
Ferry accounting practices again took a front row seat in Island consciousness this week.
A County Council vote to approve a very recently (just a month ago) proposed and very expensive ferry fare increase was scheduled for this past Tuesday night. Around noon there was a Council subcommittee meeting that briefly heard suggestions from LIFAC (Ferry Advisory Committee) before scheduling the Council vote.
The upshot of the LIFAC presentation was that many Islanders were very upset about both the magnitude and financial impact of the fare increase and the methodology which was used to generate its size and need. And at the end of the day, to our surprise and relief, the committee decided to postpone action until their March meeting. That gives us two months to organize a community response. This delay is a big and surprising victory, since until then the fare increase juggernaut was steamrolling all questions and objections into a long line of Chicken Little pancakes.
Even more surprising, our own challenges to the capital accounting calculations of the portion of annual operating expenses that must be paid from fare receipts seemed to gain a bit of traction. We maintain that many very large expenses that the County has classified as “regular maintenance” are actually capital improvements, not routine maintenance . A perfect example is the series of “repairs” to the landing dolphins (see photo above) which cushion and absorb the ferry’s momentum when docking. The current “repair” is expected to cost $400,000, and that’s in addition to similar recent rebuilds of several others. Let’s face it, folks, there is nothing “regular and ordinary” about major infrastructure improvements.
A search online comparing accounting practices for ordinary repairs vs. capital repairs yields consistent results across the board. A repair must be considered a capital improvement if it meets any one of these criteria:
- Extends the asset’s useful life beyond that originally estimated, OR
- Enhances its overall value, OR
- Makes it better, more efficient, or more productive.
Still, these are questions best answered by accounting experts. Fortunately, all local and state agencies are subject to oversight by the Washington State Auditor’s Office, and we happen to have a branch office in Bellingham. We have asked that office to take a closer look at these County accounting practices to determine if they conform to State standards, and are hopeful that can happen soon.
In the meantime, there is a lot of interest and traffic on our local Nextdoor website about the economic and social impacts of the proposed fare increases. According to 2020 Census data, around 350 Island residents consider themselves regular commuters who ride the ferry to the mainland to work most days, about 250 round trips per year. That adds up to about $1000/yr for every $4 in fares. Current punch card fares are currently around $10 for car/driver, or $2500/yr for a commuter. Under the proposed fare increase that will go up to around $3500/yr for a car/driver and — we are not making this up– still $2500/yr just to walk on. No other ferry system on the planet has such a disproportionate charge for walkons.
So there are a bunch of ethical issues here as well as financial ones. It is reasonable for someone who lives on the Island to have to pay that kind of money just to drive to work every day? Everyone else gets to use all the other County and State roads at no charge. Not that many years ago our ferry route was actually classified as a state highway. Why did that change?
to be continued
This Week’s $10 Wine Tasting
Bodega Garzon Albarino ’21 Uruguay $15
Pale yellow with greenish reflections, this Albariño is intense in the nose, with peach and citrus notes. The freshness and minerality mid-palate is superb, with remarkable acidity and a round, crisp finish. A lovely wine at a bargain price!
The Wolftrap Syrah Mourvèdre Viognier ’18 South Africa $12
Aromas of ripe plums, red currants, violets, Italian herbs and exotic spices lead to vibrant flavors of darker berries and spicy plum with hints of orange peel that linger on a juicy finish. Also way over-delivers for its modest price!
Daou Pessimist Red blend ’20 California (Paso Robles) $25
Full-bodied, rich and spicy, with balanced layers of elderberry and truffle with accents of cocoa, cardamom eucalyptus, leather, tobacco, and grilled meat, alluring texture, and leisurely finish.
lummi island wine tasting jan 19 ’23
Hours this weekend: Open 3:30- 5:30 pm Friday Only
Our current plan is to be open Fridays only for the rest of January.
Covid is still around, more contagious than ever, but far less threatening for the vaccinated.
We all have our own comfort zones; these days we all have to manage the space around us in our own way.
Friday Bread This Week
Buckwheat Rye – Fresh milled buckwheat and rye flours are soaked for several hours without any yeast in a method known as an autolyse. As buckwheat has no gluten and rye doesn’t have much. The autolyse allows the grain to start the fermenting process and really gets the enzymes going before the final mix – which is then fermented overnight in the refrigerator. The buckwheat, rye soaker is mixed with bread flour, salt and yeast and a bit of honey. Goes well with all sorts of meats and cheese – $5/loaf
Whole Grain Spelt Sweet Levain – Similar to a bread I sampled in Latvia it is made with a levain, also known as sourdough, freshly milled whole wheat and whole spelt before mixing with bread flour as well as a nice combination of dried apricots, golden raisins, slivered almonds and both sunflower and flax seeds. Chock full of flavor! – $5/loaf
and pastry this week…
Bear Claws!! – Made with a danish pastry dough rich in cream, eggs, sugar and butter. The dough is rolled out and spread with a filing made with almond paste, powdered sugar, egg whites and just a bit of cinnamon to round out the flavor. Then, because bears love honey, topped with a honey glaze after baking. As always, quantities are limited, be sure to get your order in before you miss out- 2/$5
Wine of the Week: Marchetti Verdicchio di Castelli di Jesi Classico ’21 Italy $14
The Marche wine region reaches from the mountainous spine of Italy to the Adriatic. This week’s low-yield Verdicchio is a hallmark of the varietal, with refreshing citrus fruits, playful acidity, and complex minerality. Made only with juice from a gentle half-press, it is precise and engaging.
Established in 1968 as a DOC of 18 hilly communes, the Verdicchio Classico, or Castelli di Jesi, region, is located some 35 kilometers inland from Ancona, an unusual wine region near the Adriatic coast where red grapes are grown close to the sea, and white grapes prefer to be slightly inland. The distinction of being “Classico” is a recognition that “this is what wine from this grape is meant to taste like!”
Wine history of the region dates back to the Romans and before, with some clay artifacts such as amphorae dating the region’s wine production back to the Iron Age. These days, the verdicchios from the region have developed a consistent quality and tasting profile that sets them apart.
Economics of the Heart: Fairer Ferry Fares, cont’d
Drama continues to unfold on ferry fares. As we write tonight the County Council is meeting to discuss (and likely approve) a proposal from County Public Works to raise ferry fares significantly during the coming year. The draconian proposal first became public just two months ago. At our advisory committee meeting lasrt week I proposed the Council put a hold on the proposal until a number of serious questions about the necessity, advisability, and even the legality of the proposed increases could be reviewed and discussed.
That proposal was soundly defeated after a spirited discussion had been abruptly cut off for a vote. The experience was disappointing but also painfully illuminating, making it perfectly clear once and for all that we (and perhaps even most County Advisory Committees…?) exist merely to be informed of County plans, to ask questions, and to make recommendations and suggestions— just as is every other citizen. But at the end of the day such committees have no political authority or influence. Such influence can only come from, metaphorically speaking, a large number of citizens wielding torches and pitchforks. That is, directly lobbying our elected Council members.
I suspect that lots of people figure this out early in life, while some of us spend decades tilting at the windmills of injustice like Don Quixote, outraged by the hypocrisy, heartened by belief in and longing for fairness, justice, and truth— you know, the futile quaintness of “principle.”
At issue with the proposed fare increase is the actual meaning and intent of the state and county laws governing ferry rates. And ironically, while the current debate is clearly laid out in the way these laws are written, at this very moment the County is engaged in a project that has been ( I am not making this up!) used by the State Dept of Transportation as an example of a capital expenditure and why is it NOT an operations or maintenance expenditure.
Seriously, the reason ferry service for much of this and next week will end with the 9:20pm run (don’t be late getting back from town or you will be stuck on the mainland!) is for major repair ($400,000) to one of the landing dolphins at the Island dock. Such repairs can be legally counted as “operating expenses” only to the extent that they add neither value nor longevity to the structure. If they do either, then those expenditures are by definition capital expenditures which yield service and depreciate in value over time and cannot legally be classified as either “operating expenses” or “repairs.” On the contrary they are capital assets which cannot legally be charged against fare box revenues.
Sooo…stay tuned, this could get interesting…!
This Week’s $10 Wine Tasting
Marchetti Verdicchio dei Castelli di Jesi Classico ’21 Italy $14
Verdicchio/ Malvasia blend using only free-run juice; pale straw color with green overtones; intense bouquet of citrus, lemon zest, and floral notes,with complex fruity character, and crisp, well-balanced palate.
Cala Civetta Sangiovese di Toscana ’21 Italy $13
Earthy nose of red plum accompanies a vibrant yet mildly tannic palate of tart cherry with a hint of smoke and ocean brine – a true expression of Scansano, nestled halfway between the Tyrrhenian Sea and Mt. Amiata.
Tre Donne D’Arc Langhe Rosso ’18 Italy $20
Blend of oak-aged Barbera, and Pinot Nero with unoaked Dolcetto and Freisa that makes for a lively, fresh wine with rich, moody fruit, bracing purity, and fascinating depth.
2072 Granger Way
