#BounderOn: Janet Lightner Aims for Everest

47cG-KrwQs4Jt-otiPy_dAMLYf-rpkDGOQNwKEAxS8c=w667-h1168-noGeneral Manger, adventurer extraordinaire, proud mama, community leader (you name it) Janet Lightner never ceases to inspire us. Last week, Janet packed up her belongings in two backpacks with her sights set high…quite literally. She’s headed to the high peaks of the Himalayas where she’ll complete a 19-day Everest Trek. Before she scales mountains, Janet is spending some time sight-seeing and exploring Bhutan. Her climb begins on November 7th in Kathmandu — we can’t wait to share the journey with you!

In celebration of Janet’s journey, we’ve decided to launch the #BounderOn social media campaign highlighting the outdoor, active and courage spirit of the PNW. Wherever the adventure leads, #BounderOn and share it with us online (via Twitter, Facebook or Instagram). Contest and prize details will be announced soon! 

There’s a New Baker in the Mix!

Boundary Bay is thrilled to announce the addition of a new member to our crew – Pastry Chef Martha L. Aguirre. Born in Tijuana, Mexico and raised in California, Martha made her way up to Bellingham, Washington in 2001.  With over 20 years of pastry experience, the former Bakery Manger of Woods Coffee transitioned to our Brewery in late March.

A talented and reputable chef, Martha was offered multiple positions around town as a Head Pastry Chef. When asked why she decided to take the offer at Boundary Bay, Martha stated: “When I met with Sean [Head chef] and Janet [General Manager], they said they wanted to change the whole dessert menu. They said I could bring out anything – create anything. I didn’t have to follow a menu or do the same things every day. It feels like it’s my own bakery. It’s a dream job.” Martha beamed. Boundary Bay is equally as excited to have Martha in the mix.

Since arriving at Boundary – Martha’s expertise, positivity and tantalizing recipes have quickly won over our staff. She’s been busy in the kitchen whipping up all sorts of new desserts — often allowing the staff to sample and choose their favorites! From Red Velvet Cheesecake to Coconut Pineapple Cream Pie, customers will be seeing more specialty desserts circulating our menu.

“Just the other day I tried making a four-layer chocolate cake with Ol’ Bounder (barley wine). Everyone was very excited…I guess it’s one of the strongest beers here!” Martha laughed, “Cooking with beer is new for me, and it’s very exciting!” And we can’t wait to see what sorts of delicious concoctions she’ll create using our ales!

A graduate of the Bellingham Technical School of Culinary Arts, Martha’s strong background and experience as a pastry chef is well-apparent. A talented Baker, Martha epitomizes her craft; the delicate combination of creativity, balance, and science. Next time you’re dining at Boundary, be sure to ask your server about our dessert specials. As Martha puts it “Once you see these desserts you’ll think, ohhh that looks SO good! And that’s it. You have to have it.”


If Martha were in an ingredient, she would be Vanilla. “It makes everything a little bit better.  Everything! Sweet, and adds a little something.”

Martha’s favorite berry to cook with is Blueberries. Just wait till you try her Blueberry pie!

Gardening is one of Martha’s favorite hobbies. If she isn’t experimenting with new recipes, you’ll find her outdoors.

Marathons…and beer bellies

Janet Lightner, the manager of Boundary Bay Brewery, is gearing up to run the Bellingham Bay Marathon on September 28th.  Janet turned to Bellingham Fit to get her motivated and committed to the training program to prepare her for the marathon.  At the peak of her training, she was running four days a weeek and one of those days involved a long run of up to 22 miles.  Now, as the marathon draws near, the long runs are tapering down in length, but she is still running at least four days a week.  She jokes that she’s doing it to allow herself to continue enjoying all the great beer that surrounds her daily without having to give in to a beer belly.  However, in the Spring issue of Beer Northwest magazine, Lucy Burningham writes: “The idea of the beer gut has resulted from a hapless combination of fact and fiction.  Think about it: anyone who gains weight suffers from an unfortunate mixture of bad diet, lack of excercise, and in some cases, an obscene amount of beer drinking.  I propose a new and more accurate term for large bellies – ‘greasy food guts’.”  In an article about the growing trend of combining beer and running, Burningham reported that a 2007 study in Spain conducted research to see how the human body responded to drinking beer after strenuous excercise.  Students who participated excercised in extrememly hot conditions and then drank either a pint of water or a pint of beer afterwards.  Surprisingly, the study found that the students who drank beer hydrated “slightly better” than the water drinkers.  Now, we’re not saying that Janet is going to be drinking beer during her training or her marathon, but we are suggesting you broaden your horizons and start seeing all the wonderful applications for beer in every day life!  =)  And come out and root for your fellow Bellinghamsters September 28th as they complete the Bellingham Bay Marathon…maybe even offer them a cold brew when they finally cross that finish line!