Founded by Floyd Remlinger, Remlinger Farms first began as a wholesaler of fresh strawberries. Ten years later, his son Gary Remlinger made sure to keep up with the ever-changing times, opening up the fields to the public to pick their own. When he and his wife, Bonnie, got married, they planted pumpkins?the first crop of their new life together. When groups of children visited the farm, curious about animals and harvests, Bonnie found new ways to teach them about how simple seeds sprout into giant trees to escape from worms' constant requests for directions.
Today, the family's farm stretches across 200 acres of land and attracts 200,000 visitors annually to its home in the picturesque Snoqualmie Valley. The third and fourth generations of the Remlinger family have kept adding their own personal touches and new features, while still keeping true to the farm's original vision. Though visitors can still pick their own berries by the pound, crates of fresh fruits and veggies overflow at the market, demonstrating the abundant yields possible through the Remlingers' use of organic fertilizers and sustainable-farming practices.
Beyond the agricultural attractions, a theme park with more than 25 family-friendly rides lets young guests frolic among the grounds, whether watching live children's entertainment or hopping aboard a pint-sized steam train to chug along the Tolt River and past the homes of barnyard animals. Elsewhere, families can replenish their energy levels at the full-service Railway Cafe, or corral treats from the bakery or ice-cream parlor before enjoying them at one of the spacious picnic areas. Aside from stocking home refrigerators with all-natural goodies, Remlinger Farms consistently gives back to the community by hosting fundraisers throughout the year.
Once an organic farm itself, Full Circle is dedicated to making organic produce as widely available as possible. Working closely with organic farms, Full Circle delivers fresh, organic, healthy pesticide-free and herbicide-free produce.
The Full Circle process fosters benefits for all parties involved—customers can keep healthy by eating organically while supporting green farmers whose eco-friendly practices create nutrient-rich organic produce that will then be sold back to the customers, now dizzy from spinning.
Something strange happens as soon someone steps through the gates outside of Camlann Medieval Village. The past seven centuries of human existence instantly disappear, and that same person?who once existed in a world of smart phones and talking fire hydrants?now finds his or herself in living history museum of the medieval era. A narrow street winds through a rural village, where villagers make their artisanal goods in full view.
Another attraction inside Camlann Medieval Village is The Bors Hede Inne Restaurant, which keeps its doors open year-round. An innkeeper greets guests and welcomes them into the dining room, which is usually warmed by a roaring fireplace. There, glasses of mead accompany rotating monthly entrees made using authentic recipes right out of the 14th century.
You don't have to travel to France to enjoy a good wine. In its tasting room, Tres Hombres Wine Group brings together fine wines from Belmonte Cellars, Icon Cellars, and Pleasant Hill Cellars.
Dan Williams, the owner of Belmonte Cellars winery, culls grapes from Washington vineyards to create rich cabernets and merlots. He then transforms the fruit into award-winning small batches that boast flavors ranging from light cherry to herbal and spicy.
Icon Cellars' Jim Garner also introduces palates to handcrafted, award-winning wines that focus on Rhone varietals. Larry Lindvig at Pleasant Hill Cellars handcrafts his wines, too, creating a variety of European blends.
Lindvig's Pleasant Hill Cellars 2001 Columbia Valley cabernet actually inspired Garner to spend time with Lindvig at Pleasant Cellars and learn the wine-making process. Eventually, Garner became an alternating proprietor with Lindvig at Pleasant Hill, opening Icon Cellars in 2010.
The son of a Navy officer, Mike Ainsworth spent much of his childhood island-hopping across the South Pacific. Regardless of the shore on which he landed, the budding fisherman celebrated the opportunity to test its surrounding waters for fish. Now, Ainsworth shares his passion and expertise for fishing on his guided trips. He tailors expeditions for beginners—teaching tricky maneuvers such as fly-casting and testing fish’s ability to grant wishes—and whisking groups to the best fishing spots in Washington State in his stable Hyde Professional Series drift boats.
Over the years, Ainsworth has helped tykes reel in fish that matched their height and watched amazed as a 78-year-old guest singlehandedly reeled in a 4-foot-long king salmon. Despite his own quest to mark off elusive prey from his personal fishing list, Ainsworth maintains that his favorite part of his fishing expeditions is the look on guests' faces when they reel in their very first catches, a moment he often captures on film.
Running through a dark tunnel. Crawling under barbed wire. Jumping over leaping flames. What sounds like a stroll through Evel Knievel's kitchen is actually Hell Run Seattle, a real-life battle of brawn and determination. Throughout the 3.15-mile course, athletes encounter 12 obstacles, including mud pits, burning barrel rings, and a 20-foot plank wall. At the end of the grueling race, participants throw back a beer, then unwind by boogieing to live music at the after-party.