Shane Harms
Doug Dixon at his makeshift office in his dining room after suffering a fall that left him with a broken femur. Dixon was hanging a sign when he fell.

Doug Dixon accrues cache of symbols from Ballard’s past

There’s no doubt Ballard is undergoing unprecedented change. Large apartment buildings are being erected and new architecture is changing the face of Old Ballard. Businesses are opening and closing, and with them gone are the signs and iconic things that once told people they were in an old maritime village.

Many of those symbols of the past are being taken down, however, they haven’t left Ballard.

John “Doug” Dixon, general manager of Pacific Fishermen Shipyard, has been collecting the signs and furnishings of businesses in Ballard as they close for years.

Where does he put them? In the shipyard, of course.

Dixon5
Pacific Fishermen Shipyard ornamented with signs from Ballard's past.

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Spring sprouts wild edibles in Ballard

What if you could forage right here in Ballard for all of the ingredients you need to make a foraged feast?

Springtime is teeming with wild edibles, and you don’t need to look very far to find all the bounty nature has to offer.

But where are they?

The Ballard News-Tribune stopped by Golden Gardens Park last week and discovered at least four wild foods growing abundantly just off the trail – some in plain site.

The most visible food within the park are Maple blossoms. It is the flower of the Bigleaf Maple, and these yellow clusters are sweet with a floral flavor familiar in maple syrup. It’s best to pick the younger florets because they have not yet bloomed and released their pollen -- but good luck reaching them. Known as “hangers” by some foragers, the young and fat blossoms just out of reach keep foragers coming with creative routes to gain their prize. Some foragers use a stick or a ski pole to gently pull the Maple branches down and pluck off the blossoms. More serious foragers looking for their bulk of blossoms use a ladder.

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Katy Wilkins
Red beans and rice for under 46 cents.

You Are What You Eat: The $4 meal

By Katy Wilkens, MS, RD

Many attribute the rising incidence of obesity in the United States to the cheapness of fast food and the relatively high cost of healthy food. One difference between these two kinds of meals is that “healthy” takes time and “fast” doesn’t. But it’s a matter of paying now or paying later. Those fast food meals may save you time now, but they will lead to obesity and other health problems, taking years off your life and your family’s lives. This is not a great way to save money in the long run.

Eating healthy doesn’t have to be expensive. You can save money and eat healthy on less than $4 a meal for four people if you shop wisely:
1. Buy fruits and vegetables when they are in season. They will be cheaper, higher in vitamins and more flavorful.
2. Make your own salad dressing with oil, vinegar and spices. You will save money and avoid a lot of unhealthy salt.
3. Use coupons. Watch your mail or the newspaper for flyers. You can get coupons for many stores on your smartphone as well.
4. Use store brands. They’re generally a better deal. Often they’re made in the same plant as the name brand, and only the label is different.

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