In 2010, Jose Luis Rodriguez and Leona Moore-Rodriguez opened The Station, the couple’s first business venture, in a small storefront in Beacon Hill. After seven years of serving coffee and offering community space in that tiny location, they were able to relocate across the street to a retail space at El Centro de la Raza that was nearly double the size of their original spot and right by the Beacon Hill light rail station. Now, they’re again doubling their size by opening a second location near the Columbia City light rail station.
On August 15, the South Park Collab is throwing a party. Day Party, an outdoor dance event, will take place from 2 to 7 p.m. along the Duwamish River, with picturesque views of Downtown Seattle, and will feature arts-filled fun for those over 21.
The event has been organized by Cheryl Delostrinos, the co-founder of Au Collective. Delostrinos views herself as a connector, and Day Party aims to remind South Park that even after over a year of isolation, a powerful community exists there.
The Fourth of July weekend was also the first official weekend that King County dropped all COVID-19 restrictions, and many people in South Seattle were excited to finally go to their favorite places, sit down across from friends and family, and take their masks off (as long as they’d been vaccinated).
Individual businesses could ask customers to wear masks, but many allowed those who had been vaccinated to go mask free, trusting them to be honest about whether they’d been vaccinated or not. Some businesses chose to ask patrons to continue wearing masks while others opted to not fully open.
For many South End residents, things almost felt like they were back to a pre-pandemic normal.
A round-up of news and announcements we don’t want to get lost in the fast-churning news cycle!
Seattle Black Spatial Histories Institute Pilot Program — Now Accepting Applications!
Application Deadline: March 31
From the source: Wa Na Wari and the Shelf Life Community Story Project are launching the Seattle Black Spatial Histories Institute, a pilot oral history/community story training program.
In 2021, a six-person cohort will explore the ethics, techniques, best practices, tensions, and dilemmas of oral history. The cohort will then practice their new skills by conducting oral history interviews with local community members around three topics. Upon completion of the Institute, cohort members will receive compensation of $4,000 and a certificate of completion.
Intentionalist is built on one simple idea: where we spend our money matters. We make it easy to find, learn about, and support small businesses and the diverse people behind them through everyday decisions about where we eat, drink, and shop. #SpendLikeItMatters
As we enter the new year, there’s one thing that’s already clear: We’re going to need our energy to get through it. And what could be more energizing than a carefully crafted cup of coffee from a local South Seattle coffee shop?
Independent coffee shops are so much more than the coffee they serve. Pre-pandemic, they were our go-to meeting spots when we wanted to catch up with a loved one, community organizing spaces, and where we set up our office for the day. It may be awhile until we can fully embrace everything these special neighborhood spaces have to offer, but for now, we can still enjoy a delicious drink made by people who genuinely care.
Beacon Hill’s The Station coffee shop has long been a hub of community activity and advocacy, hosting everything from meetings to artwork to a free pantry. Now it’s home to Washington State’s first Short Story Dispenser, courtesy of the Seattle Public Library (SPL) and French publisher Short Édition.
The owners of four beloved South Seattle cafes — Beach Bakery, Cafe Avole, Cafe Red, and The Station — recount the stories of their opening, discuss the impact of the pandemic, and look cautiously towards the future.
Beach Bakery’s proprietor, Amy O’Connell, has been around the block and back in food service, whether it’s waiting tables, cooking diner food, bartending, washing dishes, or cooking gourmet cuisine. She’s sought further insight, travelling on a shoestring budget to experience the food cultures of various countries in Europe and provinces of Mexico. Amy’s also been to hell and back. Fortunately for the South End, she eventually figured out exactly how she wanted to express herself in the industry: “The more down to earth, the more comfortable food is, the more comforting food is, the better I am with it, and the better I am sharing it with other people.”