White Center Now: The blog about White Center

(October 2011 photo by Deanie Schwarz)
Three and a half months after the “Center of Attention” raids in White Center focused on Papa’s Pub and a few other establishments, Papa’s has handwritten signs up this afternoon saying it’s closed, and the windows are all papered over:

(Next two photos taken today by Patrick Sand)
Closer look at one of the signs, both of which say the same thing:

About an hour and a half ago, the mournful tones of Adele’s “Rolling in the Deep” – and its hook, “We could have had it all …” – could be heard blasting from inside.

Just last week, King County Sheriff’s Office White Center Storefront Deputy BJ Myers told the North Highline Unincorporated Area Council (WCN coverage here) that a new round of problems at Papa’s had led him to confer with the Liquor Control Board, and that he was under the impression penalties ordered for Papa’s because of violations might kick in soon. We have messages out to the WSLCB to ask about its status.

ADDED 5:13 PM: Deanie Schwarz talked with Papa’s owners this afternoon. Though we don’t have official information from the LCB yet – probably tomorrow, they tell us – Richard Bienhoff told Deanie that he has a hearing before the LCB next Monday and Tuesday (February 13-14). According to Bienhoff, the closure is a complex situation – he’s being evicted, after falling four months behind in rent ($20,000), but he also contends the space is not usable because of leaking sewer lines he claims the owner won’t fix.

His relatively new business partner Mark Weatherhoge says they are looking for someplace else in White Center to start fresh – under a different name. He said last night was the final night for Papa’s.

Of the LCB and law-enforcement troubles, Weatherhoge told Deanie, “One of the bartenders got written up for serving a minor a couple of times – same bartender. We’ve got a couple of tickets for over-service. King County police says we’re nothing but drug-infested and all that, but when they came in and raided us with 25 police with guns out, they found nothing – no guns, no drugs. So ever since their raid of a dog and pony show here, business went right down the tubes. We lost all our good customers – it scared them and it scared me too. They came in at 1:00 in the afternoon when all of our normal good folk were here. But the problems happen late at night – that we’ve been working on…”

Bienhoff echoed the complaint about the October raids’ subsequent effect on business:”When 25 cops come in and point guns at all my good customers nobody wants to come back. I wouldn’t come in here if I didn’t own it. They ruined my business and I didn’t see any dope. They didn’t find nothing. And then they have come back a week ago and said I was manufacturing drugs in the basement.” He says he got a letter from the King County Sheriff’s Office making that allegation.

And he continues to contend he has done nothing wrong. “I got a raw deal here. The whole neighborhood hates me now. I have tried to do everything they told me to do. I got security … I did everything. I did this three years ago. When the cops come in here and tell me I’ve got drugs in my bar, why don’t they arrest them? They told me they can’t? That don’t make sense to me. … Drugs ain’t going to go away. Drugs are everywhere. I don’t want them. I don’t know anything about them. But what could I do about them? Nothing. They weren’t looking for drug dealers – they were looking for things I was doing …They steered all of my customers away – which is rotten.”

Weatherhoge reiterated, “We are trying to fix the problem, but everyone tries to put us down as though we are the problem. That isn’t fair.”

Bienhoff said: “We’ve done more for this community than any place. I do dinners for the homeless. I do breast cancer events because my wife died of breast cancer. I do every good thing and everybody hates me now. And I’m pissed. I ain’t done nothing wrong.”

In addition to following up with the Liquor Control Board, we will also be following up tomorrow with authorities to see the status of the investigations related to the October raids.

We thought the lingerie-espresso fad had pretty much run its course. Apparently not. The Java Joint drive-up shack in South Delridge (aka the West Seattle side of White Center) is now painted pink and has become home to Brewlesque Espresso. The exterior paint was matched by the skimpy outfit worn by the barista on duty, who said the transition happened when the coffee stand at 9435 Delridge Way SW changed hands a few days ago. It’s the only lingerie-espresso stand in the White Center area so far as we know.

Story and photos by Deanie Schwarz
Reporting for White Center Now

“It’s been a long year – in the best way, “ said Jesse Lovell, as he prepared the stage of his Company Bar for the first anniversary blowout Friday night. Some of Jesse’s rock-and-roll friends had put together an unnamed tribute band honoring the “Mighty Van Halen.”

When Company Bar opened in White Center a year ago, it happened to be Eddie Van Halen’s (a hard-rock guitarist) birthday. Jesse took that as a kind of cosmic sign because he had spent months remodeling the space to include the now nearly-famous men’s bathroom painted in the graphic pattern Van Halen had on one of his famous guitars circa “1984.”

On the anniversary, Jesse donned his VH shirt and a tie for the tribute:

The packed house of joyous rock and roll Company fans enjoyed menu items including fried chicken and Cuban pork sliders, and Hawaiian clam chowder as classic Van Halen tunes blasted down the performance space and out onto the street.

The rehearsed performances by patrons, a Company bartender and other friends were a way to say thanks to Jesse for what they say he has brought to the White Center community.

A regular patron told WCN that he has lived in White Center all his life and that he, like others in the area, gratefully have a safe place in the neighborhood to go for adult socializing and a reliable source of shared pride in their community.

(Company bartenders Aaron Garland and Ronnie Hill)
Jesse says he has thought about and learned a lot over the course of the year, but it is the tremendous support of the regulars from the White Center neighborhood he notes: “We have made a lot of friends; and we have seen people here making new friends. That’s been really satisfying.”

As for upcoming plans, Jesse says he is working toward upgrading the web site for the bar – perhaps sometime as soon as February, so keep an eye out on their Facebook page for updates.

Jesse Lovell of Company in downtown White Center says they’re celebrating their first anniversary with a “great big rock and roll party” tonight, and inviting you to join in. 8 pm-2 am, with music, drink and food specials – details on this Facebook invitation.

4:25 PM SATURDAY: Just got the word from Stefanie at Proletariat Pizza in downtown White Center:

One of our lovely servers, Delia, will be space sharing with us, opening her own coffee shop in our space in White Center. She will be having a soft opening tomorrow beginning at 8 am. The coffee is really something special.

If somehow you have not been there … they’re at 9622 16th SW, across the street from Full Tilt Ice Cream. And that’s where you’ll find Caffé Delia, starting Sunday. It’s serving Spella Coffee – and hours are listed on its fledgling website.

ADDED 9:54 AM SUNDAY: We stopped by to say hi to Delia:

Our friends at the Washington Beer Blog have the full lowdown on two days of third-birthday partying at White Center’s Big Al Brewing – read about it here. The grand opening in 2008 was among the first stories reported here on WCN.

Story and photos by Deanie Schwarz
Reporting for White Center Now/West Seattle Blog

After three years of successfully operating its production brewery at 9832 14th Ave SW in White Center, Big Al Brewing says it is about to become the first brewery in the state to use solar thermal energy to heat the water for brewing its entire lineup.

(From left, Carl Holzboog, Alejandro Brown, Sean Beattie)

Owners Alejandro (“Al”) and Noelle Brown tell WCN/WSB that Big Al’s will flip the switch today for its new solar thermal heating system to brew the first solar batch (batch #300 overall was brewed Tuesday), which will hit taps in three weeks.

Today also happens to be the rollout of Löwman Bräu, a special summer Kolsch produced in collaboration with West Seattle’s Feedback Lounge, with part of the proceeds benefiting area nonprofits. If all goes well, Big Al’s will continue the seasonal philanthropic offering with a different West Seattle-exclusive brew in the fall. The Löwman Bräu release (with partying venues tonight including Big Al and Company, in WC) is more evidence of what many beer aficionados know about life in West Seattle/White Center and the area at large: Lots of folks enjoy and enthusiastically support well-crafted beers from local microbreweries.

When the Browns made the calculated leap to purchase the former Pacific Rim Brewery Company site in 2008, they did so with great confidence that they could provide local restaurants and pubs with exceptional local beer. But the brewery was built more than a dozen years ago with little consideration of sustainable design or efficiencies in production.

Of the approximate 80-plus breweries in our state and the 30-and-counting in the Seattle area, most rely exclusively on traditional heating sources — either natural gas or electricity — to heat their brewing process. Big Al’s has made the visionary move to reduce the brewery’s depletion of nonrenewable natural gas. The brewery holds sustainability as a part of its mission and responsibility as an artisanal brewer. Big Al’s conversion to solar echoes the innovation in their lineups. They take advantage of unique creative collaborations and do so often and very successfully, whether flavor-matching restaurant menus or participating in community charity tasting events with specials.

The integration of solar thermal heating into the production process with system installer Net Zero Impact is the boldest and most recent innovative collaboration, this time of artful technologies that over time will realize cost savings, reduce the carbon footprint and conserve nonrenewable energy. The system is constantly monitored online and data will be logged to determine the rate of the return on their investment over time.

They are using a 32-year-old solar thermal technology that advocates claim is more efficient than solar photovoltaic cells in capturing energy. The solar energy is captured and the water heats up, whether the ambient temperature is 30 degrees or 70 degrees; it involves a series of tubes and the heating of water, rather than the generating of electricity. (See the explanation on NZI’s website.)

Sean Beattie, chief operating officer and founder of Net Zero Impact, says that the savings from reduced natural gas expenses will allow the brewery to begin double-brewing. “Right now we are producing about 150 barrels a month, with each barrel being 31 gallons, “ Al explains. “Our previous direct-fire natural gas burner had to be left on all night just to get the water temperature up. That part of our process is gone (and the costs with it). We will be able to come in in the morning and the water will still be retaining the heat from the sun from the previous day, up to about 150 degrees. We will use the new boiler to bring up the water the rest of the way in a very short amount of time with very little gas used,” Al says, clearly excited about the new system.

“The beauty of this system for Big Al’s,” Beattie suggested, “is that they will be able to turn two full cycles of brewing in the time it previously took to do one.”

“Double brewing makes sense because it saves on labor. We will be able to brew twice the amount because there are now 500 gallons of water available daily rather than 200, yet [we incur] the same labor costs,” Al adds, “Previously, it took about nine hours to brew one batch and we did that every two days, which is 18 hours total. We can do a double batch in 12 to 14 hours. We like those savings.”

Most microbreweries, just like Big Al’s, regularly evaluate sustainability efforts. But there’s one speed bump along the path to reducing carbon footprints and conserving natural gas – the initial investment. In the last two years, incentives from federal tax credits and grants has provided an opportunity to recoup 65 percent of the initial costs, according to Beattie. However, the state of Washington does not yet provide incentives or grants for solar thermal commercial applications, though Oregon does. A handful of counties in Washington provide some kind of incentives, but King County is not one of them.

Beattie says his company has been working with Puget Sound Energy on the installation of new high-efficiency boilers by accruing data collected from projects like Big Al’s and three schools where he has recently installed solar thermal systems where the numbers are exceeding the expected rate of savings by 300%.

For Big Al, reports indicate the savings will take effect within a few years. Money-wise, that is – nonrenewable-energy savings will be immediate. So hoist a glass and realize it’s truly liquid sunshine.

Two of White Center’s notable events today:

ZIPPY’S GIANT BURGERS OPENS: If you never tried them in West Seattle and aren’t sure what all the fuss is about, you get your chance to see, starting at 10:30 am. We stopped by 9614 14th SW yesterday afternoon to check on Zippy’s proprietors Blaine and Rahel Cook and team, and all signals were go.

WHITE CENTER BUSINESS OWNERS’ HAPPY HOUR: The third event organized by Aileen Sison in her White Center Business Owners of Sustainable Support happy-hour series is this afternoon/evening at Company on 16th SW, 4-7 pm (invite here).

From the Public Health Department’s e-mail bulletin:

*Asian Bubble Tea* located at *9835 16th Ave. SW, Seattle, WA 98106* was closed by a Public Health food inspector on Wednesday, May 11, 2011 at 12:30 pm for operating without a valid permit.

You can check its status by going here.

The invite’s in from Aileen Sison from White Center Business Owners of Sustainable Support (WC-BOSS) – the next Happy Hour is set for:

Tuesday, May 31 from 04:00 PM to 7:00 PM
Company Bar 9608 16th Avenue SW

You can see the official Evite here.

Two meeting announcements:

WHITE CENTER COMMUNITY SAFETY COALITION meets tonight – fourth Thursday as always – 6-8 pm, White Center DSHS office.

WHITE CENTER BUSINESS OWNERS’ HAPPY HOUR: Aileen Sison sends word of this, and asked that we would invite the community: It’s a first-ever happy hour for business owners, one week from tonight, Thursday, March 31st, 4-7 pm at Company Bar in downtown WC. Aileen adds that it’ll happen every last Thursday of the month.

Speaking of Company – our friends at Seattle Weekly are showcasing them right now – check out the story here.

Story and photos by Deanie Schwarz
Reporting for White Center Now

After nearly 11 months of painstaking build-out, the Company Bar (9608 -16th Ave. SW in White Center) had its Grand Opening Thursday night, drawing a packed house of new patrons from near and far.

Large crowds filled the house, roughly 1,000 square feet in the heart of the 16th Avenue “renaissance row,” joining Full Tilt Ice Cream, Proletariat Pizza, Uncle Mike’s Barbecue and 3.14 Bakery as the newest joint on the block.

Owner Jesse Lovell (above left), a former contractor, did the buildout himself, along with major contributions from his stepdad Craig, also a general contractor. The two, along with their team of assorted tradespersons, have created what is being called the “high end” bar of White Center.

The attention to detail and thorough design is evident in the warm space and was noticed by the opening night patrons, who lauded Lovell for creating a comfortable, upscale environment, as well as for contributing to the enhancement of the WC business district and community.

A dynamic, varied selection of art hangs on the expansive gray walls above tables Jesse built and painted. Clamshell style, ¾ round booths occupy every corner of the space and comfortably seat 8 – 10 people. Jesse and Craig built the bar too, a shiny, organic foil to the salvaged industrial lights above and stained concrete floors below. The high-ceilings is exposed, hand-sanded lathe and reflects the history of the building to balance the modern design sensibility.

It is said by some that the success of a bar is dependent upon the quality of the women’s bathroom. Company’s bathroom stands a good chance of becoming legendary among women because of the vivid abstract painting occupying the high ceiling.

But Lovell did not stop with the attention to detail there. The standard Lovell has risen to with the warm urban design is continued with a well-considered menu. Lovell’s friend and mentor, a chef at a popular, well-regarded Seattle restaurant, advised him on menu selections for an enhanced bar menu.

The menu for opening night is strong on appetizers and cocktails. Lovell plans to serve happy hour from 4:00 – closing each night through Sunday for the Grand Opening. While the menu and the tap list are likely to be rotated regularly in the next days and weeks, here is what Company is offering for now:

From the bar:

Tap list: Big Al’s IPA, Manny’s Pale, Rainier, Fremont Universal Pale, Old Seattle Lager, Skagit River Brewery Sculler’s IPA.

Cocktails: All are $7.00 and include Rita Sidecar, Blueberry Lemondrop, Grapefruit Cosmo, Martinique Crusta, Company Old Fashioned.

From the kitchen:

Starters:

Spiced nuts – $3; Chickpea, eggplant or sweet potato fries – $5; salt cod fritters – $6; metaballs – $6; samosas $6; sopas (with la fondita salsa!) – $6; bacon wrapped dates – $6.

Salads:

Iceberg, beets, barley or mixed greens $7

Entrees:

Kebabs $12

Peppered beef, lemon thyme chicken, curried lamb, chili cumin pork

Comes with choice of 2 sides: braised greens, lentils, basmati rice, barley.

(WCN photos by Deanie Schwarz)
As first reported here earlier this week, after almost a year of work, Company opens today at 4 pm in the heart of White Center’s main business district. Prior to Company’s “soft open” event last night, owner Jesse Lovell was busy with last-minute details – finalizing the menu, making sure the local art and salvaged industrial signage/lighting is all in place, stocking the bar shelves, de-papering the windows. He told WCN’s Deanie Schwarz that the Grand Opening celebration will include an extended Happy Hour through the weekend, starting at 4 pm daily. Company is at 9608 16th SW.

We first told you about Company, in the works for the central White Center business district, last February, in a story about that month’s meeting of the White Center-South Delridge Community Safety Coalition. Now, it’s just about ready to open. WCN contributor Deanie Schwarz says owner Jesse confirms Thursday (January 27) will be Day 1, starting at 4 pm, serving their Happy Hour menu. Company’s at 9608 16th SW.

Cafe Rozella is open this morning, 7:30 am-noon, per proprietor Leticia – that’s the only open-on-Christmas-Day White Center coffee shop we know of. 9434 Delridge Way SW.

Story and photos by Deanie Schwarz
Reporting for White Center Now

Jessica Haury offhandedly mentioned to a family gathering last Thanksgiving that she might like to have a bakery “someday,” she had no idea that “someday” would arrive soon, well before the family’s next Thanksgiving holiday.

She and her family have been diligently converting favorite recipes for commercial applications for months as they prepared for 3.14 Bakery & Coffee’s debut on Saturday morning, Grand Opening Day for her shop at 9602 16th SW in the core business district of White Center.

Opening right on schedule at 9:00 AM Saturday morning with son Aden at foot, Jessica had her first customers five minutes later, perusing the fruit breads, bagels, pound cakes and, yes, the pies. The number in the name of the bakery is a mathematical constant, a symbol of a “never-ending number” which is spelled “pi” and pronounced “pie”. So, the play on words announces just one of the specialties of the house she has been developing for her menu, the two-crusted pies. Today’s pie choices were apple and peach, each sparkling with a dusting of sugar on top.

Three types of cinnamon rolls appeared, of which Jessica says the strawberry is the most decadent. Fruit loaves (raspberry or banana), cookies (chocolate chip and peanut butter), and buttons (her version of muffin tops with seasonal fruits) arrived in the display case with the help of her sole full-time employee, an experienced culinary worker. “We call them buttons because muffin tops have a different meaning these days. Buttons are cuter.”

Employed full-time as a fifth and sixth-grade teacher at Fairwood Elementary in the Kent School District. Jessica now thinks that opening this bakery and coffee shop (serving Caffé Umbria coffee) with her husband/partner David, a Safeway employee, is largely because of her mom and dad. She learned how to bake in childhood, at her mother’s side. Buying this business from the retiring previous owner, Sokha, and re-opening the coffee shop in the very neighborhood she has lived in since she was four years old, now seems to her to have been a little inevitable.

“I had talked to other people, in particular a cake decorator I know who has always wanted to do something like this,” she said. “But her parents would tell her things like ‘Why would you give up a good job to do all that? ‘ And my parents [said] ‘go for it’. So, I feel really blessed and lucky that I have parents that were supportive, emotionally and financially and in all ways, really.”

Both her mother and father have been operating businesses in White Center for the better part of Jessica’s life, and are her entrepreneurial role models. Her mother, Jeri Finch has worked as a real-estate broker for S&L Realty as well as owner/operator of an early education school, “Learning Way School and Day Care” while her father, Brian Finch, operates his own contractor/handyman business called Good & Handy.

She’s made some changes to the large, airy ex-Sokha space. Tables are set to honor her connection to her family. The field of cheery, mismatched vintage tablecloths belonged to her grandmother; Jessica is glad to be able to display them and put them to good use. Her sister replaced artificial flowers in each of the green glass vases with live, long-stemmed ivory roses in honor of the opening day. The south wall of the high-ceiling space is covered with full wall mirrors reflecting daylight — they were installed in the ’80s, when the space was a kickboxing studio.

Her father, the handyman, says he’s the “slave labor” and lovingly built office space into the back of the store. The office wall is adjacent to an area set aside for kids, with scores of toys, art supplies and educational materials gleaned with the well-informed eye of an experienced educator. A huge round table is set up to accommodate the future Picassos and Kahlos, who are as welcome at 3.14 as their coffee-drinking adult chaperones.

“In college, I started to figure out how I really enjoyed ‘my baking therapy’,” she says. “Then I was dating my now-husband, David. When we would go to potlucks and dinner parties, I would always bring desserts. One time I was invited to bring dessert before my husband was invited to the party.” So that experience gave her a vote of confidence to pursue her therapeutic passion.

Jessica recalls saying something else offhandedly to friends at some point in the not-too-distant past, while mulling other careers after a lousy day of teaching. She thought maybe being a barista might be a decent career alternative if she ever needed it. Fast-forward to the present, with her perspective as new baker and barista on opening day, and Jessica says, “Maybe, be careful what you put out into the universe, because here I am.”

Story and photos by Deanie Schwarz
Reporting for White Center Now

Noelle and Alejandro (“Al”) Brown of Renton arrived in White Center in August of 2008 with such a crystal-clear vision of what they wanted to do, how they wanted to do it and over what period of time it was to be done, that it is little wonder that on this second anniversary of their Big Al Brewing (9832 14th SW), the entrepreneurs have not only met their own expectations but exceeded those of the most discerning regional connoisseurs of adeptly crafted microbrews.

As if successfully executing their business plan were not reason enough for celebratory events this past weekend, they also learned this past week that Seattle Weekly named Big Al Brewing as the Staff Pick for Best Microbrewery in Seattle 2010 and Staff Pick for Best Guide to Home Brewing in Seattle 2010.

So, the raising of glasses and some special events were scheduled this weekend to honor the customer and the crafter both. Home-brewing devotees, the brewery’s team of employees, loyal and newly converted customers, and a few collaborating close-by White Center businesses arrived for some fun in a steady stream all weekend.

Saturday features included Dante’s Hot Dog Stand (one of his six carts serving the famous cream cheese injected hot dog) and Full Tilt Ice Cream was scheduled to pay a visit.

A Rat City Brass performance in the rentable upstairs “living room” was a highlight of Saturday’s evening events, as the unseasonal rain kept some of the crowd indoors but with little complaint. A beer tour van shuttled in aficionados visiting from regions unknown to sample some of the ten items on Al and Noelle’s current lineup.

Sunday continued the weekend-long celebration with a very family-friendly day delivered as promised, with the hugely popular Caspar Babypants (aka West Seattleite Chris Ballew from Presidents of the United States of America) mesmerizing dozens of enthralled kids on the floor.

Neighboring family-friendly eatery Proletariat Pizza served up pizza-by-the-slice.

The absence of food service in this production brewery allows for a unique opportunity for folks to bring their food to Al’s to throw on the grills provided on their patio. Customers also bring local take-out to Al’s from other eateries in White Center as well as from Zippy’s Giant Burgers in Highland Park.

It wouldn’t make much sense to celebrate Big Al’s two years of achievements without mentioning an additional landmark accolade received in 2009. A national nod at the North American Beer Awards conferred the Bronze medal on Al’s Smoky Porter. Big Al’s didn’t enter this well-regarded and important national competition this year. But the recognition of one of their most popular year-round beers has been an important stepping stone on their path, as Al and Noelle continue to pursue their business plan, which includes visions of filling a gap in a niche national market.

They came to White Center with strong business backgrounds and passion for a craft and have, in part, successfully positioned themselves because of the even application of each of their unique strengths and talents. Al provides a wellspring of creative and technical crafting of beer, while Noelle navigates the business side. For six years prior to opening the brewery, Al was a fiendishly enthusiastic home brewer who had already developed a solid knowledge base and authoritative brewing skills prior to ever turning on a tap for the public at large. Noelle’s business degree and marketing background informs the execution of their original goals they set out as well as their evolution as they find themselves at the forefront of the competitive Seattle microbrewery culture. They have accumulated 100+ commercial accounts already.

The economic downturn and any risk of fluctuations in materials cost such as hops seems to have done little to hinder the Browns’ original goal of producing 3,000 barrels of beer in three years. In 2009, 1,200 barrels were produced, and the estimate for 2010 is between 1,800-2,000 barrels.

In the closely aligned home brewing market, which is estimated to include several hundred brewers in Seattle, the brewery is something of a magnet of inspiration and experimentation. As well as being congenial, most of the employees are somehow affiliated with home brewing. Collaborating with the Local Hero program, a competition is held four times a year for home brewing customers. The winner is given the chance to produce their beer using Big Al’s production tanks. The opportunity to show off their recipes to a wider audience is a once in a lifetime opportunity for some and is highly sought after.

In honor of the celebration, Al tapped just one keg of a young Kriek and will allow the rest to age. Two of their flagship beers, the Abbey Wheat and the Irish Red, were available to honor their beginnings, but there are also seasonal offerings currently up on the menu including Tripel, Summer Lager and Brougham Bitter. The Regular Lineup includes the Irish, Smoked Porter, Papa Charlie’s Pale Ale, India Pale Ale and Tutta Bella Amber Ale . The listing of some of the one-ups Big Al’s has offered is fascinating and, according to Noelle, the true craft of brewing goes well beyond the classic IPAs, pales and ambers.

Watermelon sour and jalapeno spice beer are just a couple the brewery has put up. But for this weekend, the shining stars were the flagships and the Kriek – a cherry sour. Down the road, they say, if and when the day for expansion comes, they would like to develop a line of sours for national distribution. This wouldn’t happen until a second brewery location is established to house the stainless tanks they currently use. The vision is that the 3,800 sq. ft., golden-green White Center warehouse would be used strictly for production of sour beers, a niche market in beer brewing, which would be stored in wood casks there. This line of beer would be the only type they want to take nationally. Though they have not yet even begun to look or pursue second properties, they are keeping in mind the dream’s evolution.

The ripples of Big Al’s success are felt throughout the White Center business district, since the first day they opened up shop and became what is now recognized as one of the anchors in the new wave of entrepreneurial energy that’s been sweeping the area.

ORIGINAL 6:35 PM REPORT, POSTED AS-IT-HAPPENED: About 20 people are at the White Center DSHS offices for tonight’s White Center/South Delridge Community Safety Coalition meeting. Early in the meeting, Liquor Control Board Lt. Woodrow Perkins (photo below, background left) has mentioned a special operation coming up in White Center and Burien next month – with up to eight agents working the area checking on compliance.

And now Triangle Pub owner Geoffrey “Mac” McElroy is bringing up the problem that led to a big law-enforcement response early Saturday – he’s concerned about this happening just a few weeks after the deadly shooting in the same 16th/Roxbury area. Coalition co-chair Sean Healy is talking about previous guest appearances at this meeting by the owner of the club now known as Evo (formerly Evolucion), which was said to be the source of last weekend’s event. “It’s affecting the reputation of the community,” McElroy said.

6:41 PM: Vary Jackson from the King County Sheriff’s Office says she read the report today, and the response totaled more than 30 police/KCSO cars, “from Seattle to Tukwila, and even Metro.” There was no evidence of shots, but apparently a pepper-spray canister went off and sounded like gunshots, she said, plus there were numerous “fights.” As for possible liquor violations – Perkins from the LCB says Evo has no license. They’re also talking about the “do not occupy” violations recently posted at Evo – Pat Price says that she’s been told they’ve been allowed to operate because the sprinkler system “is being worked on.” The discussion now has turned to how to address the problem – there are major groups inside White Center that aren’t represented at this meeting, for example, like the CDA and Chamber, it’s been pointed out. Meantime, KCSO’s Jackson says a multi-agency meeting is happening soon to discuss Club Evo and whether it’s in violation.

7:02 PM: Liz Giba talks about problems in the past and says “there is nothing new about this” – recalling other community efforts, such as walking the business district on a weekend night and even going into the club – but also says it’s clear that “this is an organization that doesn’t care about the community.” Healy says that it’s time to picket. Jackson says Evo’s owner owns 2 years in back taxes.

7:07 PM: Jackson has just confirmed that Deputy Jeff Hancock is no longer her partner as White Center storefront deputy. She doesn’t have any additional information beyond that. (We have had a request out to KCSO since yesterday for official information on what’s happening with Deputy Hancock and will renew our request in the wake of this news.)

7:23 PM: Coalition members are agreeing to do more research on what’s been going on with Evo – including seeking what’s available via public records – and also talking about a protest and petition. Another issue that’s come up at the meeting – Gill Loring says this building itself, the White Center DSHS HQ, has a terrible trash problem outside (we’re headed out to have a look – it’s now 7:36 pm and the meeting has adjourned).

We brought you the story Wednesday of the Hang Around Bar and Grill‘s owner Joe saying he’s getting the boot after just a few months. He’s going to court to challenge it, and is requesting support:

My lawyer asked me to ask our friends and public to appear in court for us Tomorrow [Friday] at 3 pm to tell the judge and her lawyer that what you feel about us there. The court proceeding is to STOP the eviction process and have the Attorney, landlord and the Judge [know] that we are NOT bad people and the public opinion is very important.

EXPARTE / King County Court WEST COURT ROOM 3rd Floor at 3 pm tomorrow (FRIDAY) please attend.
THANK YOU ALL SO VERY MUCH!!!

One week from this Saturday …

The announcement accompanying the flyer:

Dubsea Coffee
March 20 2010
7-9 pm
9910 8th Ave. SW

www.dubseacoffee.com
www.myspace.com/asaroaxaca
www.asar-oaxaca.blogspot.com

ASARO ” The Assembly of Revolutionary Artists of Oaxaca ” is a collective of about 20 members who specialize in a variety of artistic communications, including stenciling, grabados ,murals , engraving , theater and fine arts.The collective was formed in 2006 in response to a call fromAPPO ” Popular Assembly of the Peoples of Oaxaca “,[ a group formed as a teachers union, but whose makeup also includes general citizens and representatives from surrounding communities ] during their occupation of Oaxaca City . APPO made a call to artists of Oaxaca to discuss the possible responses to the violence and oppressive actions from the police and military during their public demonstrations. Ever since ASARO has been partaking in one of the most prolific visual Resistance projects in the state of Oaxaca. ASARO believes that public art in all it’s diverse disciplines is a form of communication that allows a dialogue with all sectors of society and which makes possible the visualization of the real conditions of existence.ASARO states” We summon all the artists who authentically look for the social transformation to be united to ASARO, to extend our creative front of resistance and to approach the art in all the sectors of society. The creative capacity is a strategy that historically the city of Oaxaca has used, to survive and to revitalize themselves… We propose to initiate an artistic movement, where the aim is the direct bonding with people in the streets and in public spaces.