Photo by Peggy Sturdivant
Mammalogy Collection Manager and staff with Helle Andersen (right).

At Large In Ballard: Special Delivery

By Peggy Sturdivant

My friend Helle Andersen had rescued a donated, dead, green sea turtle from the Feiro Marine Life Center’s freezer in Port Angeles and was delivering it to the Dermestidae room at the Burke Museum. She knew I’d want to ride along. The turtle was going there to be cleaned by flesh-eating beetles (the Dermestidae).

Given what’s inside the Burke Museum you wouldn’t have thought producing a large sea turtle wrapped in plastic from the back of a car would draw a crowd. But it was lunch hour and staff watching the dig for the “New Burke,” in true archeological fashion, were very excited because the cement had finally been poured. (Or maybe they wear real cameras hung around their necks every day).

The turtle had frozen into a semblance of life since it was found three years ago in Gray’s Harbor and then necropsied by U.S. Fish & Wildlife. Its head was poking alertly out of its carapace, a bit cocked as though to better study those gathered round, until you realized the eyes weren’t just hooded, they were gone. “If you don’t mind giving me a hand,” Mammalogy Collection Manager Jeffrey Bradley said, “We’ll take this up to the lab.”

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You Are What You Eat: The right apple for the right job

By Katy Wilkens, MS, RD

Forget about being the Evergreen State. While we have a lot of fir trees, Washington also produces almost 100 million boxes of apples every year. Over half the apples eaten in America come from our state. It’s no coincidence that Washington’s state fruit is the apple.

You can find more than 20 varieties of apples in some local markets. Some apples are great for eating fresh, others are best for pies or baking and still others cook into the most wonderful applesauce!

The best apples to eat fresh are Fuji, Gala, Golden Delicious, Honeycrisp, Ida Red, Jonathan, Pink Lady, Red Delicious, Rome Beauty and Winesap.

For a pie, use Granny Smith, Rome Beauty or Winesap.

Your choice for applesauce might be Gravenstein, Honeycrisp, Jonagold, McIntosh, Rome Beauty, Winesap or York.

And for caramel apples, try Rome Beauty, Granny Smith or Winesap.

Apples ripen much faster at room temperature than if refrigerated. For best storage, keep your apples at 35 to 40 degrees in your refrigerator crisper drawer, or in a cool basement if you have a whole box.

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Shane Harms/ Ballard News-Tribune
What The Float dancers seen on Ballard Avenue N.W. on July 30 at around 11 p.m.

Silent disco witnessed in Ballard over weekend

Ballardites were surprised to see a group of thirty oddly dressed individuals dancing in the streets of Ballard during the evening hours on July 30.

The Ballard New-Tribune was somewhere near the Ballard Annex Oyster House when the dancing throng approached. Though there wasn't a common theme to their varying costumes, all of these gyrating bodies brandished glowing neon-lit headphones.

BNT staff began taking photos and one of the dancers approached. The woman looked to be no older than 25 and was covered in sweat from dancing. She said she was part of a group called What The Float, a private dance party that uses public spaces as their personal dance hall. They acquire their music through headphones, which are synced to a common mp3 source, so all the dancers hear the same music. Their music is inaudible to onlookers. One simply sees a sea of people ornamented with neon lights and body paint dancing in silence. The party looks as if it was transposed from a 4 a.m. rave in SODO. This is also known as a “silent rave,” or “crazy phantom stomping” to people not privy to the rave scene.

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