BENT: Ballard Entertainment Guide

Entertainment and Venue listings

Conor Byrne Pub
5140 Ballard Ave. N.W.

VANESSA SMALL, WISEWATER, ALICE HOWE
Thursday, August 14, 20149:00pm – 11:59pm

EVERYONE GETS LAID - 90S TRIBUTE BAND, & DJ HONCHO THE GROUCH
Friday, August 15, 20149:00pm – 11:59pm
JACKRABBIT, JON HYDE BAND, DOWNPILOT
Saturday, August 16, 20149:00pm – 11:59pm

BLUEGRASS JAM, 8:30....FREE!!!!
Monday, August 18, 20148:30pm – 9:30pm

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At Large in Ballard: Being shown the door

By Peggy Sturdivant

Ballard Avenue. What can I say? Once upon a time there were bars and brothels, then artists, industry and music. Then came the period described by The New York Times as, “a magic moment of coexistence” between industrial and retail. Ah, to be back in 2007.

Welcome to 2014. The vacant lot that has been used by the Ballard Farmer’s Market on Sunday will soon be the construction site of a mixed-use three to four-story building. The Ballard Inn proposes to add a partial third floor. Ballard Avenue is going “up,” in height, and rents.

With windows that opened onto the vacant lot Drygoods Design owner Keli Faw knew that she was going to have to find a new space for her business, rather than be part of the next two years of construction. Located in a step-up space behind the Anchored Ship Coffee Bar at 5306 Ballard Avenue NW, Faw also wanted something else for her business: her own front door.

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Sommer-Rae Simonson with a SCOBY.
Photo by Christopher Joyner.

Kombucha clarity at the Ballard Farmers Market

Kombucha: elixir of the gods or strange vinegar flavored drink with gelatinous goop floating at the bottom?

Most people that have tried the beverage either love it or hate it. Lovers of the health juice have claimed a slight euphoric feeling it imparts, along with claims of it being a remedy for a litany of conditions. Still, others can’t get past the material floating inside and the slight vinegar flavor.
So what is kombucha?

Kombucha is a modern drink with roots dating back 2,000 years in Russia and China. The ingredients used are tea, sugar, water, and a symbiotic culture of bacteria and yeast (SCOBY). A SCOBY resembles a mushroom-like, gelatinous structure; it is actually made of cellulose, which the bacteria get from the tea and sugar. The SCOBY is essential to making kombucha, which can be considered a fermented tea that contains a small amount of alcohol and as much caffeine as a cup of green tea.

But there is so much more to it.

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