News Blog for Seattle's Wallingford Neighborhood

 

Entries from August 2012

'Shell-Out for Hunger' at Ivar's starting next week

August 29th, 2012 by master

Next week, Ivar’s (401 Northeast Northlake Way) is starting a food drive to benefit local non-profit Northwest Harvest. The drive, called “Shell-Out for Hunger,” will start September 5 and go through October 5.

Ivar’s is asking people to drop off non-perishable food at any Ivar’s location, and as a thank-you, will give a free cup of clam chowder per person for donations of five or more items. And, Ivar’s will donate a cup of chowder to Northwest Harvest to match every food item collected.

Deborah Squires from Northwest Harvest says summer and early fall are high-need times, and says they have a void to fill. “One in five people in our state struggles with hunger,” Squires said in a press release.

Ivar’s is also taking monetary donations, and have set up a text-to-donate option. To donate this way, test “SHELLOUT” to 80888 for a one-time donation of $10.

To learn more about the food drive, click here.

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Zoo Doo at the Woodland Park Zoo

August 20th, 2012 by master

From our sister site, PhinneyWood.

It’s that time of year again, when Woodland Park Zoo sells off some of its prized animal poop that has been cooking into a nice, rich compost.

Photo  by Ryan Hawk, Woodland Park Zoo.

The annual Fall Fecal Fest begins on Wednesday. Enter online for a chance to purchase Zoo Doo and Bedspread. Only one entry per person is eligible for each drawing.

Composed of species feces contributed by the zoo’s non-primate herbivores such as elephants, hippos, giraffes and more. Zoo Doo is perfect to grow your veggies and annuals.

Bedspread, the zoo’s premium composted mulch, is a combination of Zoo Doo, sawdust, and large amounts of wood chips. Bedspread is used to cushion perennial beds and woody landscapes including rose beds, shrubs and pathways.

If you don’t enter online, you can send in a postcard. Separate postcards are required for Zoo Doo and Bedspread drawings (and only one postcard entry for each). Send postcards with your name, phone number, whether you want Zoo Doo or Bedspread, how much you want, and whether you want to pick-up on a weekday or weekend, to: Dr. Doo, Woodland Park Zoo, 601 N. 59th St., Seattle, WA 98103.

Entries will be accepted from Aug. 22 through Sept. 7. Pick-up dates are from Sept. 22 through Oct. 8.

Prices for both kinds are: Pick-up truck 8×4 bed – $60; 6×4 bed – $45; 6×3 bed – $35. (Limit one full truck per person.) Garbage cans are $8-$10 depending on size; bags are $4-$6 depending on size. Two-gallon and pint-sized buckets are available anytime at the ZooStore for $12.95 and $4.95, respectively.

For more information, call the Poop Line at 206-625-POOP or check out the website.

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'Grow-a-row' of veggies for your local food bank

August 9th, 2012 by master

Want to grow veggies and help out the Food Bank? Local non-profit Solid Ground has a program called Lettuce Link, in which Seattle P-patches, backyard gardeners, and community farmers are sharing their vegetables with food bank clients and families. They’re asking, “any and all gardeners to grow an extra row of veggies for their local food bank – any little bit of produce makes a big difference.”

From Lettuce Link:

Food banks across Seattle have a continual need for fresh, nutritious produce, so what better way to cull your garden of those delicious but over-producing squash, greens, beans, and tomatoes than to share them with families who need it most?

And if your garden is not yet overflowing with excess veggies, consider growing an extra row for your local food bank as you plant your fall crops! It can be as small as a row of greens, or as big as a backyard committed entirely to giving (à la the Seattle Seedling). Big or small, every donation is appreciated!

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New food truck to serve New Zealand-style pies

August 7th, 2012 by master

By Almeera Anwar

Many people in Wallingford are familiar with the local food trucks that serve cuisine from across the world, and soon 314Pie will be added to that list. They’ll be cooking up New Zealand and Australian style pies, many in traditional savory flavors such as steak and onion, lamb and mushroom and even some green curried vegetables.

The idea to serve up these authentic pies to local Seattle residents came out of years of traveling to Antarctica, according to Deke Kotrla, one of 314Pie’s founders. He was working in IT and traveled there for business, always having layovers in New Zealand where he would look forward to consuming these savory pies any chance he could.

“They’d be equivalent to the hot dogs you get in gas stations here in America, they’re just everywhere!” Said Kotrla, “But they are always so much more delicious than the hot dogs you get at gas stations here. They’re also popular in bakeries and we are modeling ours off the more traditional New Zealand bakery ones.”

Casey Cooper, Kotrla’s old friend and future business partner, had studied culinary arts and was working in bakeries around Seattle, such as Julia’s Bakery and the Tom Douglas Bakery, while Kotrla was in Antarctica. But Cooper had wanted to start a bakery of his own and was in the middle of looking for a location when Kotrla reached out. Cooper quickly convinced Kotrla that they could merge their passions into one concept. After they realized that finding a location would be difficult given the real estate market, they decided to be even more entrepreneurial and start a food truck.

So far the two have seen a lot of success and have enjoyed compiling new recipes along the way. As Kotrla says, “I love that you can take any recipe for a classic stew, thicken it up and put it in a pie. You can put basically anything that tastes good with a bowl and a spoon and know it will taste even better in a pie shell.”

To help the launch they started a Kickstarter and have raised $9,187 of their $10,000 goal through donations from 236 backers, as of Tuesday afternoon. The money from this Kickstarter campaign will help them to finish the food truck itself, such as giving it a new coat of paint and special ordering propane tanks from England.

Photo by Deke Kotrla

They have now been planning for about six months and are just waiting for the last of the fix-ups to the truck and for the final paperwork for the licensing process before they can officially begin selling. They hope to start in Wallingford and eventually branch into other locations around Seattle neighborhoods.

Kotrla says it’s been interesting to introduce Americans to the classic New Zealand meat pies, noting that many people in the U.S. grew up with chicken pot pies that were taken out of the freezer and popped into a microwave or oven, but that was pretty much it.

“We’re not unfamiliar with the idea of pies, but usually when people hear the word ‘pie’ they expect an apple pie or a fruit pie and we’re hoping people don’t come up to the truck and expect that.”

Kotrla expects the food truck and pies to be a successful here in Seattle based on the warmth and comfort they offer. He notes that food trucks are popular in the summer but tend to go into hibernation for the winter since people don’t venture outside as much. However, since these pies are hearty and warm, he hopes they’ll be worth the trek outside.

“It may take a while for people to get used to it since it’s new, but I know that once people try them they are going to love them,” says Kotrla, “It’s just a matter of getting them to take that first bite.”

Photos above: first of Casey Cooper, taken by Joshua Meisels. Second of Deke Kotrla, taken by Casey Cooper

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