Next Thursday, Feb. 5, check out “Green Working and Living: Local Actions, Global Perspectives,” presented by the Clark County planning Commission. It’s in conjunction with the National Teach-in on Global Warming from 4 p.m. to 6 p.m. at Clark College, Gaiser Hall, 1933 Fort Vancouver Way in Vancouver.
A panel will talk about ways that Clark County is already green, and tips for businesses and homeowners.
Panelists include Nicholas Phillips, city of Vancouver urban planner; Timothy Buckley, founder of Greenstone Architecture; Jill Sughrue, co-founder of the Lower Columbia Alliance for Living Sustainably; and Gary Bock, Vancouver Watersheds Council project manager.
Sounds power packed to me, don’t miss it.
1220 Main Restaurant and Bar is having (yet another?) grand opening. The establishment has a new executive chef, new menu items and has undergone an interior redesign. This Friday Jan. 30, at 5:30, the restaurant will have a champagne toast, snacks and a ribbon cutting, following by live music with the Bobby Torres Latin Jazz Trio.
Also, a Valentine’s Day Package for Two is available. Call 360-448-2020 for more info.
If you are like me, you are checking more books out of the library these days rather than buying them. And, if you are like a lot of folks right now, you are using the library’s resources to help look for employment or find funding to pursue more schooling.
Sadly, with layoffs and cuts, you’ll have to squeeze your library time in during shortened open hours starting Feb. 1. Check here for changes to your local Fort Vancouver Regional Library: http://www.fvrl.org/aboutus/branch_list.cfm
Don’t just look, check out a book! (Heh heh — you’re lucky I don’t rhyme stuff more often….)
Mint Tea is now offering its bistro service until 9:30 p.m. on Friday and Saturday nights, starting Jan. 23 and 24, at 2014 Main Street in Vancouver.
Owners Jenna and Abdul say: The dinner menu, like lunch, will be based on local, organic and seasonal foods, but with a stronger focus on the flavors of Morocco. The fixed price menu will include a soup or salad, entree, tea and light dessert. Entree selections will include meat, fish, poultry and vegan options as well as some gluten-free meals. Prices will range from $12 to $17.
Soon, they will be adding wine and beer, but for now you can bring your own bottle of wine. New chef Ashley Miller arrived at the shop in January from the Ahwahnee Hotel, a four-star restaurant in Yosemite National Park.
I, for one, am eating it up.
PS: Look for the locavore-themed edition of North Bank everywhere on Feb. 20.
“Water, water everywhere, and not a drop to drink.”
Free watershed stewardship training is being made available this spring through the WSU Clark County Extension in partnership with the Clark County Clean Water Program. Starting Feb. 10 and running Tuesdays from 6:30 p.m. to 9 p.m. through April 14, volunteers can learn how to maintain healthy watersheds.
The training uses community experts and environmental professionals to teach the basics of ecology, hydrology, geology, stream restoration, and the importance of native plants and fish.
After training, volunteers work on a variety of projects with the Watershed Steward Program and local environmental partners in public outreach and education, stream restoration, water-quality monitoring, classroom presentations, or community workshops.
What have you done for your environment lately?