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All Travel is a Local Beehive
By William May
Published: 03/01/20 Topics: Fishing, Marketing, Restaurants Comments: 0
My memory is vivid even though it was decades ago. At age 10, I began playing little league baseball in the small town of Montesano, Washington State.
It is an idyllic place even today. The county seat and classically designed courthouse give the town the feel of financial stability. Homes and lawns are well kept and right in the middle of the town is the Nelson Baseball Field.
I dropped by yesterday during a time warp to find that nothing hand changed. The grass was green and well manicured. Local merchants had signs on the outfield fence. In the early morning, the only things missing were players, coaches and parents. I was all alone.
Winding up the road, I came to Lake Sylvia State Park and the time warp opened again. Nothing had changed in all that time. It wasn't fishing season, but I could imagine children on the bridge pulling in freshly planted trout. The beach and swimming area matched my memory precisely.
When we won little league games, the coach - my father, treated us to milk shakes at Gene's Stop and Go. They had dozens of flavors, but I never waivered. Chocolate was my one and only love. Still is.
At season end, Dad treated the family to dinner at the the Beehive Restaurant, that sat squarely in the middle of town. I remember the bright yellow sign with bees on it, the lunch counter, the waitresses so nice to small children, and the chicken-fried steak that my father ordered every time.
There are many stupendous things to see and places to go in the world. But those most loved are those that stay true to themselves. They find a good thing and tend it lovingly.
To my delight, the Beehive still sits at the same corner. Still has a lunch counter and still has smiling women who are nice to every customer. And the chicken-fried steak? Well, it was just as good as all those years ago. Fresh corn on the cob. Hand made smashed garlic potatoes.
After seeing all those big sites, visit Montesano some day to remember that local travel is always the best way to learn and share.
Author: William May – Publisher, Plumbob Publishing
Blog #: 0740 – 03/01/20
North Beach home to Washington State Chili Cookoff 2018
By Cindy Stearns
Published: 10/21/18 Topics: Cooking, Events, Ocean Shores WA, Restaurants, Things To Do Comments: 0
Washington State Chili Cookoff 2018 qualified four competitors to the World Food Championships from the October 7 event hosted by St. John’s Chapel by the Sea Presbyterian Church (PCUSA) in Moclips, Washington. Categories were for Texas Chili Red recipes and for Open Chili. “Spicy Spirit” Leonard Kellogg Memorial trophy was also presented. There were 14 competitors at the cookoff from Elma to Everett.
Awards for the Texas Chili Red category were: 1st Place - Ross Lunbeck of Lacey, 2nd Place - Pat Maddock of University Place, 3rd Place - Dave Bock of Auburn, 4th Place - Steve Hart of Everett and 5th Place - Cindy Bock of Auburn. Awards for the Open Chili category (all other types of chili): 1st Place - Dave Bock of Auburn, 2nd Place - Pat Maddock of University Place and 3rd Place - Cindy Bock of Auburn.
The "Spicy Spirit" Leonard Kellogg Memorial Award went to Josh Ericksen of Tacoma. This was the first year this award was presented in honor of Leonard Kellogg of Lynnwood who died September 4, 2018. He had competed in the chili cookoff for years and represented the Washington State Chili Cookoff in 2017, taking 11th place finish at the World Food Championships.
Also competing were Rhonda Lunbeck of Lacey, Brena McDermott of Lake Stevens, Hillary Patton of Yelm, Emily and Tasha Simpson of Lacey, Keifer Schrimsher of Seattle, Jim Volz of Elma and Frank Volz of Grayland.
Races were tight, with ties broken for category winners and others with only one or two separating places. Judges from St. John’s Chapel by the Sea and the community judged each chili on its merits. Rules were followed as a Tolbert Chili Cookoff. This is the society founded by Frank X. Tolbert from the roots of the original first chili cookoffs in Terlingua, Texas.
Golden Tickets to compete in the World Food Championships have been presented to four competitors. Those representing will be Josh Ericksen, Brena McDermott, Keifer Scrimsher and Frank Volz. Volz is headed to the WFC for the third year, last year finishing 12th. The other three will participate for the first time at this level. They also were all new to the state cookoff.
“We were so pleased to have veterans and new cooks join us for this year’s Washington State Chili Cookoff,” Cindy Stearns event producer said. “It’s wonderful having new people join us to carry on the chili tradition in Washington state. And this is the third year we’ve sent competitors to WFC.”
The World Food Championships is the largest competition in Food Sport, where grand champions of previous events convene for a chance at winning the ultimate food crown and a share of hundreds of thousands of dollars in prize money. WFC is also the springboard for many up and coming culinary stars and home cooks as they seek TV fame through many well-known food shows and acting opportunities.
Author: Cindy Stearns
Blog #: 0615 – 10/21/18
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