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FROM THE<br />
EDITOR<br />
WE MARK THE beginning of our second year<br />
as Washington’s statewide voice on lifestyle—<br />
inspiring people to visit new spots, to try new<br />
restaurants, to learn about the latest in startups<br />
and to feel more connected to the state. Thank<br />
you for supporting our mission to Live | Think<br />
| Explore the place we call home. I hope this<br />
issue of <strong>1889</strong> Washington’s Magazine touches<br />
on the places in the brain that make us take<br />
to the road and learn more about the natural<br />
treasures and inspiring people just outside our<br />
front door.<br />
When the University of Washington<br />
women’s rowing team swept all of the races<br />
in the 2017 NCAA Championships—a feat<br />
no other team had ever accomplished—they<br />
made an indelible mark in the storied rowing<br />
program that brought us The Boys in the Boat.<br />
This spring, the Husky rowers, coached by<br />
former Olympian Yaz Farooq, have the chance<br />
to make history once again. The road to the<br />
<strong>2018</strong> championships, however, will be hard<br />
fought against national powerhouse rivals<br />
Stanford and Cal, the number two and three<br />
finishers in the varsity eight last year. On page<br />
52, we go inside Conibear Shellhouse and out<br />
through Montlake Cut with Yaz and the UW<br />
crew for the next chapter in history—Girls in<br />
the Boat.<br />
Washington is a state whose natural resources behind our<br />
outdoors and recreation pursuits are virtually unmatched in<br />
the country. From hundreds of possibilities, we narrowed<br />
down our picks for multisport destinations across the state.<br />
From powder shots and paddling to hiking and steelheading,<br />
“Gear Up & Go” on page 46 will get your wheels spinning for<br />
your next spring outing.<br />
This issue’s Trip Planner (pg. 76) takes us into Seattle’s<br />
Ballard neighborhood. The once-Norwegian fishing enclave<br />
is bustling with art, creative new restaurants and cafes.<br />
Thankfully we find a connection to its Scandinavian past<br />
at Scandinavian Specialties, a shop where you can still find<br />
lutefisk and lingonberry jam.<br />
A young couple goes prefab in their decision to make a new<br />
(family) life on the Kitsap Peninsula. This 1,821-square-foot<br />
house brings together sustainable building, modern concept<br />
and a stunning layout. Perhaps more important was the<br />
short three-month construction of the house—a relief for the<br />
expecting mother. Turn to Home + Design on page 26 to see<br />
this fab prefab home.<br />
Chef David Hatfield made a sea-change in lifestyle. He gave<br />
up the city and the top spot in coveted kitchens to raise lamb on<br />
Vashon Island. At his Pink Tractor Farm, he serves succulent<br />
lamb in pop-up events on the island and lives by the motto: If I<br />
can’t raise it or grow it myself, I won’t serve it. On page 22, we<br />
encounter a chef in his element, managing his uninterrupted<br />
supply chain from farm to table.<br />
Don’t forget the chai bourbon latte from Heritage Distilling<br />
Co. in Gig Harbor. We bring you the cocktail recipe (pg. 18)—<br />
you decide if it’s a brunch brightener or an evening aperitif.<br />
No matter what time of day, your life will become 10 percent<br />
happier with this hot toddy in hand. Cheers!<br />
10 <strong>1889</strong> WASHINGTON’S MAGAZINE FEBRUARY | MARCH <strong>2018</strong>
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