Rat City Roller Girls v. Rose City Roller Girls
Saturday (2/19) - Seattle’s meanest, baddest chicks on eight wheels are taken it to Key Arena for the ultimate roller derby match. The Rat City Rollergirls take on their sisters to the south, Rose City Rollers (Portland, OR) for an epic battle for Northwest supremacy. 5:30 p.m. Prices vary. Key Arena, 305 Harrison St. ratcityrollergirls.com
Must Go Native
Wednesday (2/23) - Seattle’s new urban farming laws will likely lead to more chickens in local backyards. But author Douglas Tallamy (Bringing Nature Home) argues that bugs, bees and birds are what we really need—and they won’t come without native plants. Hear him explain why gardening with native plants is a moral responsibility. 7:30 p.m. $5. Town Hall, 1119 Eighth Ave; 206.652.4255; townhallseattle.org
Postcards from the Edge
Through 5/8 - Despite the renown of its members, you probably haven’t heard of the Seattle Camera Club. Here’s why: Founded in 1924 by 37 talented Japanese photographers, the club thrived until World War II, when many of its members were sent to internment camps. The group disbanded and much of its work was lost, but the UW Libraries acquired some surviving collections, which are being exhibited at the Henry Gallery as Shadows of a Fleeting World: Pictorial Photography and the Seattle Camera Club. The more than 100 photographs on view display the artists’ blending of the pictorial style (reminiscent of Impressionism) and Japanese aesthetic tradition. David Martin, author of the new companion book by the same name (UW Press, $45), says many of the photographs haven’t been seen for 70 years. It’s high time. Times and prices vary. Henry Gallery, 15th Avenue NE & NE 41st Street; 206.543.2280; henryart.org
Lagana Foods Pasta
Ten years ago, before he was a Seattle superchef, Ethan Stowell met specialty-food-market veteran Kaela Farrington while cooking on the line at Nell’s Restaurant in Green Lake—and the makings of a future partnership began. Before opening his pasta-focused restaurant Tavolàta in 2007, Stowell bought an Italian pasta extruder. Farrington, enamored of the device, began urging her friend to start his own pasta company. Stowell asked Farrington if she wanted in on the project in 2008, and last January the two launched Lagana Foods (laganafoods.com), offering eight kinds of traditional pasta. Unlike their restaurant counterparts, these pastas contain no eggs—only semolina flour and water. This allows a longer shelf life and “highlights the flavor of the flour, which can be somewhat masked by the richness of eggs,” says Farrington. The pasta machine uses traditional bronze dies, which leave a coarser surface on the noodle so the sauce can cling better. Lagana sells 16-ounce bags ($6.29–$8) at specialty food stores, including DeLaurenti Food & Wine, Metropolitan Markets and Whole Foods. And as lagana (Latin for “thin sheets of dough”) is actually traditional long pasta, look for the company to expand to longer shapes.