Bellevue Arts Museum is excited to host Inspiring Beauty: 50 Years of Ebony Fashion Fair from May 20-August 14, 2016. Did you see the fair in the Pacific Northwest? Share your Fashion Fair memories with us!
By sourcing your personal memories and presenting them in the museum alongside the exhibition, BAM pays homage to the remarkable legacy of the Ebony Fashion Fair in the Pacific Northwest. Its impact on an individual and community scale is a testament to the vision and determination of Eunice W. Johnson, publisher of Ebony and Jet magazines.
Please email your stories & photographs to firstname.lastname@example.org or mail your materials to the Museum (Any photograph sent to BAM will be scanned and returned in a timely fashion):
Attention: Lucile Chich
Bellevue Arts Museum
510 Bellevue Way NE
Bellevue, WA 98004
We look forward to learning more about the Ebony Fashion Fair through your eyes.
Doing race better: Race and the reform of urban schools
An increasingly common topic in our cultural conversation, issues of race are largely ignored as a consideration in the policies that shape urban schools and school systems. Professor Payne explores how taking race more fully into account may allow us to shape more powerful educational practices and adequately address social inequity..
When:Tuesday, Feb. 23, 2016; 7:30 p.m.Where:Kane Hall, Room 120
4069 Spokane Lane
Seattle, WA 98105 (directions and parking)
Cost:Free, but advance registration is required.
37th annual Group Health Seattle to Portland
presented by Alaska Airlines
The largest cycling event in the region tops at 10,000 cyclists; registration
sells out every year
Portland or bust! Public registration for the 37th Annual Group Health Seattle to Portland presented by Alaska Airlines (STP) opens Tuesday, February 9 at 10 a.m. Cascade members have had early registration access. The 206-mile Group Health STP takes place on July 16 & 17. Topping out at 10,000 riders, the STP is the largest bicycle event in the region and sells out each year.
An epic journey connecting two of America’s great bicycling cities, STP riders will also have exclusive access through Joint Base Lewis-McChord on beautiful, low-traffic roads. All of the official STP free food stops will feature exciting new food additions, as well as all new giveaway items available at the finish line to commemorate riders’ 206-mile accomplishment.
Full route and additional information available at cascade.org/STProute.
The Group Health STP presented by Alaska Airlines is made possible with support from the local communities through which the route passes. The STP is a joint fundraiser between Cascade Bicycle Club and Washington Bikes. In addition to supporting Cascade and Washington Bikes programs, rider registration fees help give back to the communities we pass through and the organizations that thrive along the route.
2015 STP facts:
8,212 Washington riders; 1,242 Oregon riders
26 percent of Washington riders are from Seattle; 48 percent of Oregon riders are from Portland
Riders represent 45 of 50 U.S. states and seven countries
1 in 4 STP riders identifies as a woman
Oldest rider: 89
In today’s economic climate and highly competitive job market even those with multiple degrees and years of experience are struggling to find work. For those who have faced challenges in life, these circumstances create an even greater barrier to self-sustainability and success. Jason Kinlow, a Tacoma native, Master Barber and 20 year veteran in the Beauty Industry, feels that everyone deserves a chance to be successful. [Read more…]
Stevie Allen opened Emerald City Fish & Chips on Seattle’s Rainier Avenue the day after Christmas in 2009. Since then his tasty, blue ribbon, southern recipes have delighted thousands of fans who line up to feast on his Alaskan cod, halibut, catfish and salmon dishes. His menu offers something for everyone.
Growing up Stevie observed and assisted his Southern raised Grandmother with her cooking. His menu offers a sampling of his childhood recipes combined with a Northwest twist.
Enjoy crab puppies with just the right amount of spice, sweet potato fries with spicy tartar & garlic vinegar, juicy gourmet burgers, perfectly seasoned oysters & prawns, a variety of po’boy sandwiches, chowder and salad.
Located in the Rainier valley with easy access from Interstate 5 and Interstate 90, it’s worth the drive to experience Emerald City Fish & Chips!
3756 Rainier Avenue Seattle, WA 98144 206-760-FISH (3474)
Chef Jermil Johnson – Jermil’s BIG EASY
Born and raised in New Orleans, Chef Jemil Aziz Johnson is proud of his Cajun and Creole heritage. Chef Jemil has more than 20 years of experience in the culinary arts–cooking in New Orleans, Seattle, Dallas and throughout Europe. He has won several awards, including best entree and dessert at the Bite of Seattle, and Seattle’s Best Appetizer of the Year for his Crawfish Beignets. Jemil attended the Culinary Institute of America in Hyde Park, NY, and has been a member of the Executive Chefs of America since 1991. Chef Jemil as owned and operated several restaurants in Seattle, including La Louisiana. Come on down and say hi to Chef Jemil at the window of his populat truck–Jemil’s Big Easy, for a taste of the real thing y’all.
You can find us in South Lake Union, downtown, and all around the greater Seattle area. We serve lunch just about every day, and dinner a couple times a week. Oh and did we mention we feed the Seahawks post home games outside the locker room? They love them some Jemil’s!
THE VOODOO AND WHO DO OF JEMIL’S BIG EASY
New Orleans is a delicious melting pot of cultures, rituals, and cuisine. We feature both Cajun and Creole food. So let’s get your Louisiana on!
WHAT IS THE DIFFERENCE BETWEEN CAJUN AND CREOLE?
Cajun Rural, French-speaking people living on the bayous and plains of southern Louisiana. The food is spicy, substantial and a blend of French, African, Caribbean, Italian, and Cajun with a host of other influences that will dazzle your palate.
Creole From the spanish criollo, or native; the term literally refers to a free (unslaved) person born to Spanish or French settlers in the 19th century. This food is often “blackened” (catfish, chicken, and shrimp) and features one pot wonders, such as gumbo.
FROM OUR MENU: SAY IT LIKE YOU MEAN IT!
Red beans and rice A mainstay for hungry peeps. One of Jemil’s favorites and he puts tons of love into every bowl. As you guessed, it’s red beans and tender rice, with succulent ham pieces and our own house-smoked sausage. Satisfying!
Jambalaya (jum-ba-lay-ya). Spicy rice “jumbled” together with tomatoes, chicken, andouille (an-doo-ee) sausage, smoked sausage, tomatoes, garlic, bell peppers, celery, and onions. Not to be missed!
Big Easy Gumbo Ah, you’ve hit the mother load here. This is our signature, deluxe dish. 3 different sausages and herb-roasted chicken. Gumbo is a soup served over rice. Excellent!
Étouffée (Eh-too-fay) So here’s where you have to get your French on. This is the bomb! Étouffée literally means “smothered” in a rich and spicy roux (roo) of celery, red bell peppers, onions, and spices, then simmered and reduced to perfection. Served over tender rice with either chicken, shrimp, crawfish, or sautéed seasonal vegetables.
Muffaletta (Moo-fa-let-a!) Our Big Ass sandwich that is split-worthy! A N’awlins (that’s Cajun for New Orleans) classic. If you want to impress coworkers, this is the one. Enough to share (if they are so worthy). This is the sandwich that dreams are made of: Mortadella, ham, provolone cheese, Genoa (that’s Italian) salami and Jemil’s special olive relish then grilled to perfection. Enough said.
Po-Boys For this amazing sandwich, we start with fresh baked french bread and dress it with tomatoes, pickles, lettuce and a sauce so secret we can’t tell you about it, except it’s remarkable. Pick your protein: Blackened or Fried Chicken, Shrimp, or Catfish. Fried Oysters, Crawfish, or Soft-shell Crab. Grilled Seasonal Vegetables.
Catfish and Chips Just what it sounds like. Tender catfish is flash-fried and served with Jemil’s Cajun spiced fries. Comes with 2 sauces. Amazing!
4 Considerations For Navigating Retirement
There a meaningful difference in the way men and women consider money? There is, according to a study published in a recent issue of Social Indicators Research.
Women associate money with love and emotion, according to the research, while men are twice as likely to link finances to independence and power. While the differences are not mutually exclusive, researchers hope the general findings will help people better understand their relationship with money, which may lead to better-informed financial decisions.
“Also, it’s helpful to remember that, historically, women haven’t had control of their own financial destiny; and that includes many women who are retired today,” says Leah Miller, a financial and Medicare expert, and CEO of Red Anchor Wealth Management (www.redanchorretirement.com).
“Despite the fact that women control most of the economy today and tend to be the CFO of most households, many continue to get the short end of the stick – especially when it comes to retirement. Women live longer and are often the ones to find out that they’ve outlived their money.”
Speaking directly to women, Miller offers context on how to face emotionally the stress of financial planning for retirement.
• Make the most of your time on this Earth. A long life shouldn’t be a bad thing. If you’re married with a husband, you’ll likely enjoy many years together sharing Social Security, a pension or IRA income and other sources. However, much of that money won’t be there should you outlive your husband. Many women may be prone to avoiding thoughts of life after their spouse moves on. While that may be romantic in a sense, Miller says, it is highly impractical if you’re trying to live a long and fulfilling life.
• Money keeps women up at night. People don’t like to think about the things that cause them pain. For women, the stress of an uncertain financial future is a huge pain. While there is a way to feel much better about this uncertainty, millions of women avoid troubleshooting this latent and palpable stressor. It’s like someone who is desperate to lose weight but is too afraid to step on the scale.
• Anxiety is worse than actually taking care of the problem (getting started). If you are the family chief financial officer, then abstracting a future budget is an easy step to start with. The important goal of retirement planning is to craft an income stream that will sustainably support your needs, so start accounting now. Make a balance sheet that includes your savings account, retirement accounts, 401(k) plans, investment real estate, stocks, bonds, mutual funds, annuities, cash value life insurance and other assets. Then break it down further by pre-tax and post tax-accounts.
• Don’t take your estate for granted; beware the pre-Medicare timeframe. Some women have it better than others, but beware of overconfidence, because you can fall ill anytime. For example, the average couple who retires at age 62 will spend $17,000 out-of-pocket on health care each year until they enroll in Medicare. And, that’s basically the cost of the premium, so even in good health the price is very high. A nice nest egg in combination with other assets can be depleted rapidly with insufficient Long Term Care insurance.
“Some of these considerations may be unpleasant, but what’s the alternative?” Miller says. “Don’t bury your stressful feelings. Instead, do something about it. You’ll feel better and you’ll be better off as you move forward.”
When I was 16, my parents split up, and in the fallout, I ended up living in a condo alone.
I did my own shopping, cooking, cleaning, and laundry; made my own doctor’s appointments; and wrote notes to excuse my own absences from school. It was rough, but by the time I was 17, I knew I was 100 percent accountable for my own work and wellness—an awareness I came by years ahead of most of my peers.
My early exposure to independence stuck with me, and over the next two decades, as I made my way through college and up the corporate ladder, it continued to do a slow burn in my psyche. I was a solid (dare I say sometimes even stellar?) employee. But no matter how high I climbed or what company printed my W-2, I always craved greater self-determination. Entrepreneurship became my recurring, persisting dream. It was the professional happily ever after in every story I spun about my life.
It took me years to make the leap, but once I was out on my own, the forces within that had taken issue with nearly every professional decision I’d made since I was that sink-or-swim16-year-old kid realigned. For the first time, I was not conflicted and totally focused. I’d set my inner entrepreneur free, and that single change put my life into balance in a way I hadn’t even known was possible.
Flash forward to 2016, and in my work as a franchise consultant, author, and speaker, not a day goes by that I don’t meet someone who is stifling an inner entrepreneur, too bogged down by fear, anxiety, obligations, or a perceived lack of resources to pursue professional independence. Some of them are painfully aware of the conflict that’s holding them back. Others shy away from acknowledging this feeling-that-must-not-be-named, tamping it down and hanging on to the perceived security of corporate service.
Not sure if you’re the stifled entrepreneur I’m talking about? In my experience, there’s a quick way to self-assess. There are four tell-tale traits almost every aspiring entrepreneur I meet shares. Any of these sound familiar to you?
- Longing: Like most business administration grads of my generation, I took a job with a big corporation right out of school. A great job, where I was treated fairly and paid well and recognized for my hard work. And that made it all the more unfortunate that I was constantly aware of some missing piece, something that wasn’t right about my employment, day after day and year after year. At times, I found it almost painful to put my full effort on the line and know this was another day that I was not building something worthwhile and meaningful of my own. You’d be amazed how many people I talk to—many of whom have found great success in the corporate world—who harbor that feeling of longing, but feel powerless to do anything about it.
- Drive: Most of the frustrated, stifled entrepreneurs I meet in the corporate world share a work ethic that goes beyond diligence and into deeper territory: They care the most—in their offices, on their teams, about their clients. They share a passion and drive that can’t be trained into an employee; a person either has it or does not. These are men and women who put in 12-hour days, eat lunch at their desks, and wake up in the night with solutions to problems that plague them at work. They are uber competitive and committed, and that trait isn’t something they can turn on or off. It’s part of who they are—and it’s an essential ingredient in being a great entrepreneur.
- Vision: In my years in the corporate world, I earned a reputation for rejecting the “this is the way we’ve always done it” mentality for more efficient or effective systems. The ability to make impactful changes was one of the most rewarding aspects of my work. The inner entrepreneur rarely accepts a cumbersome organization or inefficient protocol just because it exists. He or she has a knack for keeping the end goals of every process in mind. Whether we’re taking an aerial view of the way a system works or the long view to where it ends, the entrepreneurial mind strives to find solutions, even if no one else is looking at the problem yet. Seeing the big picture and wanting to improve on it is in our nature, and it seeps out no matter how we make our living.
- Inspiration: I have a favorite quote from SUCCESS publisher and entrepreneurial guru Darren Hardy: The size of your life is determined by the size of the problems you solve. Almost every aspiring entrepreneur I meet shares a deep-seated desire not just to become professionally independent, but to use that independence to make a positive mark in the world. Whether they’re impacting their families, their customers, their employees, their communities, or an even larger circle of influence, they share a desire to make a difference.
If you see yourself in these traits, or if you know for a fact that you’re stifling your inner entrepreneur, you owe it to yourself to explore all options. If you give that slow-burning desire for independence a little oxygen, it just might bring new focus and light to your life.
By Pete Gilfillan
Perhaps more than in any other time in history, in 2016, your name is your brand, says Pamela J. Green, a business and branding expert.
“I think most of us get this concept – we live in a celebrity-obsessed society, so we understand how a person’s name can also be their brand,” she says. “Social media also reinforces this idea. Our names are usually one of an infinite chorus of brands. People can see who liked a New York Times article, who criticized a political position and who recently became engaged to whom. Most people today meet our name/brand before actually – or ever – meeting us in person.”
While many may see this as cold and impersonal, Green says this could be an opportunity to more objectively improve who we are – whether on a personal or business basis.
Green, author of the new book “Think Like a Brand,” (www.pamelajgreen.com), offers a summary of her seven steps to improving your brand.
- Begin by writing your mission. What drives you? To know this is to help you determine what success means in your life. Football hall of famer Michael Strahan, for example, knew that he didn’t want to disappoint his parents. Whatever drives you, Green says, a clear mission achieving it will act as a discernable path on a reliable map.
- Identify your organization’s brand, needs and priorities. This is for those who want to better bond their own name/brand to another brand/organization. What’s the connection? If your company’s brand is about making healthy tasty treats, and you are developing a personal brand centered on music and art therapy, there could be a mission disconnect. Or, you simply haven’t found the sensible way to make the underlying connection.
- Conduct your brand research. Determine the future skills needed for what you want to do, and research the industry and businesses in the industry that have success in your ideal future. For the more personal branding perspective, ask yourself, “What are the long-term habits I need to adopt in order to be the person I want to be five years from now?” That could be learning a new language or adopting a new diet.
- Create your brand template. If your brand were a can on a shelf, would it be dented, disheveled and would the label be torn? If you ignore, reject or skip this step, Green says, then you’ve volunteered to live the life you have instead of the life you want.
- Grow strategic visibility. In a room or a business meeting, would you describe yourself as a church mouse or a brave eagle? Even if your brand emphasizes a sort of low-key class and subtlety that already features an enviable client who’s who list, you don’t want your image to be diminished.
- Identify your brand adjacencies. While building your brand today, do not dismiss what it could be a decade down the line. You likely have unidentified talents. Or, your brand/business may be utilized in a way you haven’t yet considered.
- Scale your brand. EVERY brand needs to remain relevant to remain sustainable. To be sustainable, your brand needs to be scalable. Your ability to deliver consistent performance at a high level is what leads to brand sustainability. Assess who will help you be accountable for the achievement of your goals and the continued sustainability of your brand. On a personal level, that person may be a personal trainer; businesswise, it could be a promising employee.