Jan 17, 2018

Thursday, January 17, 2019

THE IMPOSSIBLE BURGER — Page 10

WHY DOES POT GIVE YOU THE MUNCHIES — Page 11

NAPAVINE MAN MAKES UKULELES FROM SCRATCH — Page 13

MOVIE REVIEW AND NEW STREAMING OFFERINGS — Page 14

THE BURGER JOINT ISSUE YUMMY, OFTEN GREASY, CAN’T RESIST AREA HAMBURGER OUTLETS

2 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019

CALENDAR OF EVENTS

FRIDAY AND SATURDAY, JAN. 18-19

Broken Trail plays the Red Wind Casino just north of Yelm both days from 9 a.m. to 1 p.m. Broken Trail is a highenergy country band based in Western Washington. Formed in 1996, they have kicked up some dust around the state, made some noise and survived several lifetimes in the world of music.

FRIDAY, JAN. 18

2019 Annual CentraliaChehalis Chamber Banquet 6 to 9 p.m. This fun and unique event will also feature a social hour, dinner, a presentation to announce the “Business of the Year” award as well as “The Evergreen Award” and an auction. They will also announce the new Board of Directors. A buffet dinner will be provided with the menu.

Register at chamberway.com.

The Roostertails will rock the Flood Valley Brewing Craft Taphouse from 9 p.m. to midnight. The band plays high-energy rockabilly from the Pacific Northwest. Flood Valley is located at 289 NW Chehalis Ave., Chehalis.

CHRIS GUENTHER AT KIT CARSON BANQUET ROOM

tap into the scene

SATURDAY, JAN. 20

Chris Guenther plays the Kit Carson Banquet Room starting at 7 p.m.

Cost is $5. Join Chris Guenther and the Honky Tonk Drifters for another Country Music Dance-o-Rama, live in the Kit Carson Banquet room. The event is located at 107 Interstate Ave., Chehalis. Info: 360.740.1084.

REO Speedwagon plays the ilina Casino and Resort just off I-5 in Ridgefield starting at 7 p.m. Tickets are $39 and $59. The band made it big in the 70s with several hits and is still fronted by vocalist Kevin Cronin.

MONDAY, JAN. 21

Free entrance days at Mount Rainier National Park and all Washington state parks (Locally Ike Kinswa and Lewis and Clark state parks in celebration of Martin Luther King, Jr. Day.) Entrance fees will be waived all day.

sponsor the free, 7th Annual Mid- Roy Gardner silent film, and plenty Winter Laugh All Night Family Comedy m o r e fascinating history during KACS Radio Network (90.5 FM) Concert, starting at 7 p.m. at Corbet post-film property is teaming up again with the Lewis Theater on the Centralia tours. In June 1921, County Ministry Network (LCMN) to College Campus. This newspapers across the year’s comedian is Rik nation were covering Roberts, heard on Laugh the crime spree of USA, Sirius XM, Blue Collar train robber Roy Radio and CMT. Gardner. On June 16 a local cop arrested Gardner in what is SATURDAY, now McMenamins JAN. 26 Olympic Club McMenamins Olympic Club in Hotel. The movie downtown Centralia hosts its “Roy Gardner, 111th birthday celebration all the Smiling day. This is a free, all ages event.

Bandit, plays The Oly Club survived Prohibition at 11 a.m., noon, 1 p.m. and, almost 100 years later, they and 2 p.m. Read a history handout REO SPEEDWAGON will celebrate with a birthday party PLAYS ILANI including a pop-up Prohibition bar, SEE PAGE 3.....................................

FRIDAY, JAN. 25

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019 • 3

FROM PAGE 2. . ........................... and watch a 1930s silent film about the infamous train robber who was captured here at the Olympic Club.

“Mexican Gunfight” plays at 7 p.m.

A property tour will take place after each film showing.

Comedian Bo Johnson will perform at Riverside Golf Club with doors opening at 6 and RIK the show starting at ROBERTS 8 p.m. Johnson is a standup from Seattle and has appeared on season two of Kevin Hart Presents: Hart of the CIty on Comedy Central. Tickets are available on Brown Paper Tickets.

The award-winning Western Swing Band Sharyn Lee

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SUNDAY, JAN. 27

and the Sundowners Band plays at Historic Swede Hall in Rochester on Sunday afternoons. The Sundowners play Western Swing music that is a danceable cross between country music and jazz. Sharyn Lee was the 2014 Academy of Western Artists Western Swing Female Artist of the Year.

In 2017 her band The Sundowners was nominated by the Academy of Western Artists as the Best Western Swing Band. The band includes a steel guitar and fiddle in addition to guitars and a drummer.

Swede Hall welcomes dancers of all ages.

The Sunday Dances are from 1:30 to 4:30 p.m. with an $8 donation. Snacks and beverages are available for purchase.

4 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019

Take a Tour of Area Burger Joints

Greasy, Yummy Burgers Found Across Greater Lewis County

BETTY’S PLACE IN TOLEDO

BY THE WEEKENDER

The Weekender this past week scoured Lewis County for the best burgers out of a true Americana-style burger joint.

That means not a bar, not a restaurant, not a chain or fast food, but one of those shacks devoted to doing just a few things right — a great burger, fries and a milkshake. The Weekender acknowledges there are many great burgers served in our area in bars and

restaurants, but we wanted to offer a guide for those truly devoted to the greasy burger that we all crave from time to time, along with the ambiance that these small, often kitschy hole-inthe wall establishments are known for.

Before we launch into what makes a great burger joint, we tip our hat and sadly say goodbye to one of the classic burger joints that closed at the end of 2018 — Harold’s Burger Bar in Centralia. The business has fed the citizens of the Hub City for the past 70

“(It’s the) same burgers made in years. Anyone who has grown up here ’83 as made today,” added husband has had one of Harold’s burgers.

Jerry.

Betty’s Place doesn’t have any secret ingredients, but it has plenty of variety, Kay said.

The menu’s most popular item is the deluxe burger, and it is all made on Betty’s Place in Toledo, a past recipi- site; nothing is pre-cooked.

Pam Meade is a regular customer ent of a Best of Lewis County award for its celebrated burgers, is great at Betty’s. because of its consistency, said owner SEE PAGE 5.....................................

Kay Pratt.

Betty’s Place in Toledo

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019 • 5

BURGER JOINTS OF GREATER LEWIS COUNTY Betty’s Place

601 N. Fifth St., Toledo Open 10:30 a.m. to 9 p.m.

360.864.4867 2017 Winner Best of Lewis County — Best Burger Outside Centralia and Chehalis

Bill and Bea’s Drive In

1215 Harrison Ave, Centralia, WA 98531 Open 6 a.m. to 9 p.m.

360.736.6697 2018 Winner Best Burger of Lewis County

Burger Claim

20320 Old Highway 99 in Grand Mound Open 8 a.m. to 10 p.m. Sunday through Thursday and 8 a.m. to 11 p.m.

Friday and Saturday 360.273.9347

Gold

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Cliff Droppers

12968 U.S. Highway 12, Packwood Phone for hours 360.494.2055

Dairy Bar

651 W. Main Street, Chehalis Phone for hours 360.748.3793

Dairy Dan

1582 S. Market, Chehalis Open 11 a.m. to 8 p.m.

360.748.8381 2018 Runner-Up Best Burger of Lewis County

TRY ONE OF THESE YUMMY, CAN’T RESIST AREA HAMBURGERS

Huff and Puff Drive In

9455 U.S. Highway 12 west of Randle Opem 10 a.m. to 8 p.m. daily

Little Crane Cafe

110 Seventh St. in Vader Open 6 a.m. to 8 p.m. daily

Loggers Burger Bar

245 Carlisle Ave., Onalaska 360.978.5194

Spiffy’s Dine In Drive In

104 Westlake Ave., Morton Open 9 a.m. to 9 p.m.

Monday-Sunday, 360.496.5472

6 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019

BILL AND BEA’S DRIVE-IN IN CENTRALIA

FROM PAGE 4............................

“They’re pretty darn good,” she said. “There’s no doubt it’s the best burger around.”

Betty’s Place cooks make all the food to order, just like they always have.

“We make it. It’s not pre-cooked,” Kay said.

“They’re cooking it while you’re waiting,” Jerry said.

On busy days, the wait time can stretch to 45 minutes, but loyal Betty’s burger lovers will wait, he said.

Bill and Bea’s Drive-In in Centralia

At Bill and Bea’s Drive-In in Centralia, not much has changed

DAIRY BAR IN CHEHALIS

since co-owner Jill Greene first started working at the restaurant nearly 50 years ago.

Greene began working at Bill & Bea’s, located on Harrison Avenue in Centralia, in 1969, and has been involved there since. Jill and her husband, Denny Greene, purchased Bill & Bea’s in 1999.

“The burgers are made the same way they were 50 years ago,” Greene added. “Exactly the same way. The milkshakes we make the same way.

We try to keep it as close to what it was known for back in the ’60s.”

Greene says that Bill & Bea’s, which was one of just a handful of burger places in Centralia in the ’60s, is not fast food.

“We have fresh meat,” Greene said. “We pound it daily. And the way we cook it is a lot different than fast food places — we toast the buns. It’s

Wolf Lodge under the ownership of Don and Rena Morris. The couple decided to make some unique decisions and keep key functions in-store.

One of these is grinding their own beef daily, which Don Morris said excludes fillers and trimmed meat.

“We grind our own meat daily and use chuck and sirloin — all fresh — and we add our special seasoning to that,” Don Morris said.

Their popular quarter-pound burger also clocks in at the full 4 ounces or more after being cooked, meaning customers actually get a full quarterpound of meat.

They also cut their own fries in-store and run through roughly 120,000 pounds of Washington potatoes At Burger Claim in Grand Mound, annually. the focus is, obviously, on burgers.

Specializing in gourmet burgers, the restaurant operates next to the Great SEE PAGE 8.....................................

not as fast a production. Everything is cooked to order.”

The time put into each burger’s production makes the process more time consuming than some might expect.

“That’s why it takes a long time,” Greene said. “That’s the biggest complaint we get is that it takes a long time, but you have to be willing to wait if you come here when it’s busy.

Because we only have a 3-foot grill.

You can only do so much on a 3-foot grill.”

Burger Claim in Grand Mound

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019 • 7

BURGER CLAIM IN GRANDMOUND

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8 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019

FROM PAGE 6 . . ...........................

HUFF AND PUFF IN RANDLE

All their hamburger buns are from Wheat Montana Farms and Bakery, which grows and processes wheat and bakes all its own buns. You can watch the cook in action from the front counter. The hamburger is scooped up into a ball, flattened on a grill — not pressed down hard — which makes them a bit thicker and juicy. They use a flattop grill. When the meat hits the grill, it immediately seals in the flavor and juices. The Weekender downed a few burgers last week and came away with the craving for a great burger satisfied.

Dairy-Bar in Chehalis

At the Dairy-Bar in Chehalis, tradition of 50 years is the key.

“You don’t see a lot of places open like this,” said Neil Wilson, who owns the burger joint with his father, Greg Wilson. “ … People say, ‘You can’t change it.’”

The stand offers a variety of soft-serve ice cream flavors and 30 different flavors of milkshakes, in addition to burgers, fries and more.

“Everything is made-to-order,” Neil Wilson said. “There’s nothing healthy on the menu.”

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Another favorite burger joint in Lewis County is Huff and Puff on Highway 12 in Randle.

The restaurant, with its vibrant exterior and massive signs on each end simply stating “EAT,” has operated with little interruption since the late 1950s, according to the current owners Robyn and Stewart Hall.

Huff ‘N’ Puff remains a popular stop, and the restaurant was even featured in National Geographic’s “Traveler” magazine.

Robyn Hall described their business as a classic burgers and shakes outfit, but the humble description skirts the wide array of burgers, shakes and homemade take-and-bake pizzas they also offer.

SEE PAGE 9.....................................

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019 • 9

FROM PAGE 8. . ...........................

CLIFF DROPPERS IN PACKWOOD

While Robyn Hall said the bacon cheeseburger is always a popular choice, they also serve game, including an elk burger.

While the actual eating space inside is limited, Robyn Hall said that up to 75 percent of their business is from carry out orders.

Little Crane Cafe in Vader

Another out-of-the-beaten path burger joint is the Little Crane Cafe in Vader.

One of the most important aspects in shaping Lewis County has been the railroads, which brought jobs, exposure and people as they changed the landscape and altered the direction of commerce.

By all accounts, the tracks have been equally as important for the Little Crane Cafe, located not more than 100 feet away from them in Vader.

Ginnie Dailey opened the cafe three decades ago when her husband worked in the logging industry.

As train after train rolled by, she pointed out the walls, which are covered in historic pictures, many of them featuring locomotives.

“Railroad kind of saved my bacon,” she said.

Son Jason Dailey said customers come from all over the region, but regulars come from R yderwood, Winlock and Toledo. Since the internet has made looking up their cafe that much easier, they’ve been seeing more customers from Interstate 5 and as far away as Portland.

Spiffy’s Dine In Drive In in Morton

Delicious Home-Style Meals MADE FROM SCRATCH, Homemade Pies and Other Desserts, and Friendly Service Best Burger s in Town

* Burgers * Restaurant * Breakfast * Lunch * Dinner

719 W Main St., Centralia, WA 98531 • (360) 807-4782

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declaratively, “EAT.” The restaurant, described by owner Renae Clevenger as having stayed a “small burger place,” has nonetheless expanded over the years. Clevenger said the Morton Spiffy’s has been in her family for around 40 years, after her parents bought it from the original owners.

“We just take pride that everything that goes out is something that you’d like to eat,” she said.

Like many businesses, Spiffy’s is kept afloat by waves of tourists and travelers who cross White Pass during the summer.

Spiffy’s also caters to many of the mill workers in town, who Clevenger said often place orders during the workweek.

The restaurant started out of a double-wide trailer and later had a dining At Spiffy’s Dine In Drive In in Morton, room built onto it, but the heart of the the double-wide trailer is a commu- operation, the kitchen, still sits in the nity staple, serving meals for the past original trailer.

50 years. Nestled off Highway 12 in the southeast corner of the idyllic — Some materials in this article mountain town, the restaurant sports were previously published in The a large sign that says, simply and Chronicle.

10 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019

The Impossible Burger Made Possible Impossible Foods Launches Next-Generation Impossible Burger with Unprecedented Taste, Nutrition and Versatility

On Jan. 7, the Las Vegas outlet of Border Grill became the world’s first restaurant to begin serving the next-generation Impossible Burger.

Owned by Mary Sue Milliken and Susan Feniger, Border Grill revolutionBy BizJounals.com ized Mexican cuisine in America and helped kickstart the sustainable food Impossible Foods launched its first movement among US restaurateurs. major product upgrade this month — “Using animals to make protein is and the next-generation Impossible an ancient technology — and while it Burger delivers unprecedented taste, worked in the 19th century, it doesn’t nutrition and versatility. sustainably scale for the 21st century “The newest Impossible Burger deliv- and beyond,” said Milliken, the 2018 ers everything that matters to hardwinner of the Julia Child Award for core meat lovers, including taste, nutri- lifetime achievement. “We need more tion and versatility,” said Impossible innovation in the food sector so meat Foods’ CEO and Founder Dr. Patrick O. lovers can keep eating their favorite Brown. “This is the plant-based meat foods — without destroying biodiverthat will eliminate the need for animals sity. I’ve been watching Impossible in the food chain and make the global Foods for years and am thrilled to see food system sustainable.” the quantum leap forward of this nextThe new recipe of the plant-based generation recipe.”

Impossible Burger contains no gluten, Starting Jan. 8, many more of no animal hormones and no antibiotAmerica’s most influential chefs ics. It’s kosher- and halal-certified. It’s received exclusive access and served delicious in any ground meat dish, the new recipe in their restaurants. including stews, chili, sauces, braises, If you have to have an Impossible minces, meatballs, meat pies or any Burger now, the closest restaurant other beefy menu item. It’s easy to to The Weekender’s headquarters in cook on the BBQ, charbroiler, flat top Centralia is at Chef Sarah Schafer’s grill, high speed oven, steamer or sauté Irving Street Kitchen in Portland, pan. Chefs can use the Impossible Oregon.

Burger in recipes from lasagne to lo Starting next week, “better burger” mein. chains will begin rolling out the new The new Impossible Burger has as recipe. Starting Feb. 4, the next-genmuch bioavailable iron and protein eration Impossible Burger will be availas a comparable serving of ground able to all restaurants in the United beef from cows. In addition, the new States through major food distributors.

Impossible Burger has 0 mg cholesterol, At that point, restaurants will automati14 grams of total fat and 240 calories cally get the new recipe when they in a quarter-pound patty. (A quarterplace their next order; by mid-March pound, conventional “80/20” patty nearly all Impossible Foods’ restaurant from cows has 80 mg cholesterol, 23 customers will likely be serving the new grams of total fat and 290 calories.) recipe.

What Starts in Vegas Goes Nationwide

Big Taste, Small Footprint

Impossible Foods launched its nextgeneration Impossible Burger at the International Consumer Electronics Show (CES) — the first food ever showcased at the show, which features breakthrough technologies from connected homes to autonomous cars.

Impossible Foods expected to serve at least 12,000 free samples throughout CES with a food truck outside the Las Vegas Convention Center Jan. 8-11.

Based in Redwood City, California, Impossible Foods uses modern science and technology to create wholesome and nutritious food, restore natural ecosystems and feed a growing population sustainably. The company makes meat directly from plants — with a much smaller environmental footprint than meat from animals.

To satisfy the global demand for meat at a fraction of the environmen-

Anthony Lindsey

The new meatless Impossible Burger has been upgraded and refined since its initial launch in 2016. The company behind the burger claims it is as good to eat as a beef-based hamburger.

tal impact, Impossible Foods developed a far more sustainable, scalable and affordable way to make meat, without the catastrophic environmental impact of livestock.

Shortly after its founding in 2011, Impossible Foods’ scientists discovered that one molecule — “heme” — is uniquely responsible for the explosion of flavors that result when meat is cooked. Impossible Foods’ scientists genetically engineer and ferment yeast to produce a heme protein naturally found in plants, called soy leghemoglobin.

The heme in the Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while the Impossible Burger delivers all the craveable depth of beef, it uses far fewer resources because it’s made from plants, not animals.

Taste-Tested by Hard-Core Meat Lovers

Last week’s launch marks the first major product upgrade from Impossible Foods and comes after years of research — including frequent, third-party taste tests on the West Coast, Midwest and Mid-Atlantic with consumers who self-identify as heavy meat eaters.

The participants each eat a “naked” Impossible Burger (without condiments or buns). The tasters aren’t told whether they’re eating plant- or

animal-based meat. They then rate the naked patty purely on “likeability.”

In separate tests, consumers gauge likeability for a similarly plain patty from a cow (made with conventional “80/20” ground beef from a major grocery chain). Based on aggregated data from more than 1,500 consumers in these sensory tests, the all-new Impossible Burger’s “likeability” rivals that of conventional burgers from cows.

“In addition to taste tests with consumers conducted by independent researchers, Impossible Foods’ own flavor scientists and sensory experts conduct at least 100 internal taste tests per week,” said Impossible Foods’ Chief Science Officer Dr. David Lipman. “We are relentless in our quest to consistently improve the Impossible Burger. The cow can’t compete.”

New Recipe Coming Soon to Grocery Stores

Later this year, Impossible Foods plans to launch the next-generation Impossible Burger in select U.S. grocery stores. That means that home chefs will be able to enjoy the Impossible Burger’s industry-leading taste and functionality.

The new recipe gets its meaty chew and versatile texture from soy protein, not wheat protein — a response to consumers who loved the original Impossible Burger but wanted no wheat or gluten.

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019 • 11

A Scientific Explanation of How Marijuana Causes the Munchies THC Increases Sensitivity to Scents and Flavors by Convincing the Brain It Is Starving Weekender Note: In the spirit of our Burger Joint Issue, The Weekender explains why after smoking the Devil’s Lettuce, potheads get the munchies.

By Joseph Stromberg

SMITHSONIAN.COM

acts with the same sorts of receptors in the hypothalamus, leading to release of the hormone ghrelin, which stimulates hunger.

The one aspect that ties together these disparate mechanisms is that they all involve the brain’s natural endocannabinoid systems. THC — and, by consequence, marijuana — does much of its work by manipulating the same pathways that the brain uses to normally regulate the senses.

But perhaps most interesting is that the study hints at a compelling metaphor for the way THC manipulates this natural system: it mimics sensations felt when we’re deprived of food. As a final test, the researchers forced some mice to fast for 24 hours, and found that this drove up levels of natural cannabinoids in the olfactory lobe. Not surprisingly, these starved mice showed greater scent sensitivity and ate much more too.

Most intriguing, the genetically engineered mice with olfactory lobes that lacked cannabinoid receptors did not show increased scent sensitivity or appetite even when they were starved.

This indicates that both THC and the natural cannabinoids that result from starvation are acting on the same neural pathway to allow us to smell and taste with greater sensitivity, and thus eat more. In other words, THC appears to give us the munchies by convincing our brains that we’re starving.

Joseph Stromberg is a science reporter for Vox.com. He was previously a digital reporter for Smithsonian.

Pinterest.com

The Weekender Burger Joint Issue makes the connection between smoking pot and having an urge for a juicy burger.

710 W. Main St., • Centralia, WA • (360) 669-5960

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It’s one of the most well-known effects of marijuana: the powerful surge in appetite many users feel after smoking or ingesting the drug, colloquially known as “the munchies.”

For medicinal users that have trouble eating due to chemotherapy, this can be one of the drug’s biggest benefits.

For recreational users, this benefit can also be rather enjoyable, if unkind on the waistline. But for years, scientists have struggled to understand how marijuana’s active ingredient — tetrahydrocannabinol, or THC — stimulates appetite.

A study published in Nature Neuroscience brings us a bit closer to solving the mystery. A team of European neuroscientists led by Giovanni Marsicano of the University of Bordeaux has found that, in mice, THC fits into receptors in the brain’s olfactory bulb, significantly increasing the animals’ ability to smell food and leading them to eat more of it. A big part of the reason why you might eat more food after using marijuana, the research indicates, is simply that you can smell and taste it more acutely.

This effect of THC has to do with the underlying reason why the chemical affects the human brain so potently in the first place.

Likely produced by

the marijuana plant as a self-defense subjected them to the same experiment. They found that even if these against herbivores who might feel disorientated after eating the plant and mice were given THC, it had no effect: avoid it in the future, THC fits into recep- They still habituated to the scent, showtors that are part of the brain’s natural ing that the drug’s scent-enhancing endocannabinoid system, which helps powers involved activity in this region to control emotions, memory, pain of the brain. In addition, these mice did sensitivity and not demonstrate appetite. Our an increased brains typically appetite when produce their given the drug, own chemicals showing that (called cannathe “munchbinoids) that fit ies” effect was into these same dependent on receptors, so by olfactory lobe mimicking their activity as well. activity, THC can The upshot of artificially alter all this: If mice the same facare an accutors in dramatic rate model for ways. humans, one of The scientists the ways that began by THC increases exposing mice Medicaldaily.com appetite is by The munchies and pot smoking, for those regular (increasingly making us more users of the drug, are partners in food crime. used in sensitive to the neuroscientific smells of food. research because of the surprising Because scent and taste are so closely amount of cognitive similarities they related, it likely allows us to better taste share with humans) to banana and flavors as well. almond oils as a test of sensitivity to This finding is likely just a piece of scent. When they did so, the mice the THC-and-appetite puzzle. Previous sniffed the oils extensively at first, then research has found that the drug also stopped showing interest in them, acts on receptors in a region of the a well-known phenomenon called brain called the nucleus accumbens, olfactory habituation. Mice that were increasing the release of the neurotransmitter dopamine — and the dosed with THC, however, kept sensation of pleasure — that comes as on sniffing, demonstrating a result of eating while high. Other work an enhanced sensitivity has found that THC additionally interto the scents. These THCdosed mice also ate much more chow when given the chance, showing an increased appetite.

The researchers also genetically engineered some mice to lack a type of cannabinoid receptor in their olfactory bulbs and

12 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019

ADVERTISEMENT

End Your Pursuit for the Perfect Patty Berry Fields’ Offers Eclectic Entourage of Gourmet Burgers

201 S. Pearl St. Centralia, WA 98531

By Tyler Beairsto, Media Specialist The over-1,600-mile journey proved worth it to Minneapolis resident Bobbie Johnson, as she trekked across the country for a lunch with friends and extended family at Berry Fields Cafe.

After a one-off bite to eat five years ago at this Centralia staple, Johnson could not shake the uniqueness this cafe brings to its food, perfectly partnered with a quaint and inviting ambiance and friendly staff.

“It really is the best place to eat in town,” raved Johnson when asked the reason for the interstate lunch date.

Johnson had received an invitation via email for a small reunion of extended family and friends, and although skeptical about the trip, decided the venue made it worthwhile. She has yet to find, in any restaurant, such an “excellent patty.”

Anita Tidyman, owner of Berry Fields Cafe, explained the different aspects of their gourmet specialty burgers that contribute to the unique excellence.

“I do not think people realize this, but our burgers do not come out of a box,” said Tidyman.

Berry Fields Cafe takes a homestyle approach, hand-pressing each 100-percent-Angus patty to order.

Because of this technique, the patty itself comes out thick — retaining juices and flavors, and maintaining the perfect balance between an oily, soggy patty and a dry, flavorless patty.

But, it is more than just the patty that makes the burger. Tidyman prides herself in her dedication to using natural, locally sourced ingredients void of any preservatives, MSG or GMOs. The only preservative Berry Fields Cafe uses is 100 percent natural lemon juice.

Each ingredient is picked with purpose. One of the only items on the menu not locally grown and sourced is their brioche bun.

“A few years ago we traveled to Three Forks, Montana, where we found Wheat Montana, which now makes

Tyler Beairsto / tbeairsto@chronline.com

Berry Fields Cafe kitchen staff prepare the weekly burger special with fries and homemade chips.

Bean Veggie Burger).

The variety shows the dedication Tidyman and her team have toward creating the ultimate gourmet burger experience in their celebrated sandwich shop.

Apart from the renowned sandwiches and gourmet burgers, Berry Fields Cafe boasts an extensive dessert menu, featuring homemade goodies like cakes, pies, cheesecakes and other baked goods.

With all this talk about burgers, it would be criminal to not mention their standout milkshakes. Most impressively, their milkshakes are made with homemade ice cream, using what Tidyman considers the “traditional technique,” using hard ice cream made with real cream. They are hand-dipped with each order with natural flavors, with blackberry as their crowd favorite.

All this magic takes place in their Pearl Street location in downtown Centralia, with a staff of less than 30.

But that is something Tidyman said is one of their biggest assets.

“We are all here, working together, turning everything out in that tiny kitchen,” said Tidyman, adding that her friendly staff is a necessity for smooth operations and guaranteed customer satisfaction.

She posed the question, “Do you know how I determine if someone is right for a job here? I sit down with them here in the restaurant and see if they are someone I would want to go to lunch with. If we can get along and enjoy a meal, then I know they will be a great fit on my team.”

our hamburger buns with no preser- on a brioche bun, with the customvatives — just lemon juice. And it was er’s choice of side, as pictured above. well worth the trip,” said Tidyman. These mountainous portions only “We get these buns out of Montana totaled to a mere $11. With the burger because they have the sturdiness to also came an extra stack of napkins, withstand the juices of the patty with a cute smile from the waitress, Kristin a melt-in-your-mouth buttery texture,” Ayers, and a laughed, “You are going she added. to need these.”

Foodies all around “I do not think people realize Berry Fields Cafe this, but our burgers do not can agree that the o f f e r s m o re t h a n bun can make or just a classic burgcome out of a box.” break the burger; er. Tidyman and her so, meticulous deciteam know that their Anita Tidyman, sion-making was a reputation exceeds Berry Fields owner necessity for Tidyman them more for their and the Berry Fields Cafe staff. sandwiches than their burgers, which Tidyman started Berry Fields Cafe is why they constantly pursue that next over 23 years ago with the fundamen- step. tal elements you still see today: locally You can find everything here: the sourced ingredients, a job atmosphere classic, all-American cheeseburger that feels like family for both the cus- (the Berry Boss Burger); the tangy, troptomers and staff, and an affordable ical burger made with fresh pineapple Tyler Beairsto is the media specialist for menu with substantial proportions. (the Pineapple, Bacon & Provolone Their burger special last week was Burger); the messy, multiple-nap- The Lewis County Weekender. For more a signature hand-pressed burger with kin-needing chiliburger; and even a info on native advertisements for your a balsamic, onion and bacon jam delicious vegetarian option (the Black business call 360.807.8212.

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019 • 13

For Napavine Man, Making Ukuleles an Unexpected Hobby After a Career in Accounting, Howard Replogle Expanded His Love of Woodworking by Creating Musical Instruments

BY THE WEEKENDER

Howard Replogle can’t play the ukulele, but he sure knows how to make them.

The Napavine area resident has meticulously crafted 34 of the small, stringed musical instruments since he initially took up the hobby on a whim four or five years ago.

These days, he’s adamant that he’s a luthier hobbyist, not a business, though he does sell his instruments through a small enterprise called Ebi Ukuleles.

The son of an engineer, Replogle grew up in the Bay Area of California.

That’s where he carried out a full career in accounting before eventually retiring and spending his time traveling. When it came time to put down permanent roots, he settled on Ryderwood before later relocating

A ukulele is in the process of being created in Howard Replogle’s shop late last year.

Napavine.

“I just decided to stop in a place that I liked,” he said late last year during an interview with The Weekender.

Just a short stroll away from his home is his center of operations when it comes to woodworking and sharpening his skills as a luthier. The shop, which is well maintained and not cluttered, is filled with jigs and fixtures that were all created by Replogle.

“I’ve always been handy,” Replogle said. “My career was in accounting, but I’ve always done home repairs. I was doing other woodworking proj-

Howard Replogle

Howard Replogle shows off one of his finished ukuleles during an interview in his Napavine area shop. A photo of his father can be seen in the background.

ects and decided to make each instrument unique. to try a ukulele For the past four kit just as a oneyears, Replogle has off project. I was been involved in intrigued and challenged to do it from showing his instruments at ARTrails scratch. That was of Southwest about seven years Wa s h i n g t o n , a n ago.” artist studio tour Replogle estimated he spends that typically takes place during about 100 hours on Howard Replogle said his instruments two weekends in each instrument can fetch up to $1,500, though he still he makes, though considers himself a hobbiest rather than a September.

He’s found it often takes much business. that the tour has longer.

“Rather than getting faster over the enabled him to reach a larger numyears it seems like I’m getting slower, ber of potential customers as he partreally,” he said. “(I’m) more careful ners with another artist to bring people to them. and doing more things.”

Beyond selling his instruments, “These will probably be in the vicinity of $1,500,” he added, gesturing though, Replogle said he most enjoys toward a pair of in-the-works instru- the process of building them. ments he was creating for clients.

“It’s solving problems,” Replogle Replogle said he always makes the said. “It’s coming up with creative ukuleles in pairs as a matter of prac- solutions to problems that I really tice, utilizing a broad range of wood enjoy.”

IF YOU WANT TO LEARN MORE: Howard Replogle stands in his rural Napavine shop as he displays two instruments he was working on late last year.

F i n d o u t m o r e a b o u t H o w a r d R e p l o g l e ’s h o b b y a n d u k u l e l e s a t w w w. e b i u k u l e l e s . c o m .

Yo u c a n a l s o f o l l o w h i m o n F a c e b o o k a t E b i U k u l e l e s .

14 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019

movie review

Hartmere from a 2011 French hit, “Les Intouchables” — is a study in black and white. Literally.

A black guy from the streets of New York is hired to be the caregiver of a super-rich quadriplegic white guy. He’s Odd-Couple Comedy With completely unqualified, and his hiring Kevin Hart, Bryan Cranston makes zero sense. But without it, there Makes It Clear It’s No downer would be no picture.

The black guy, Dell Scott, is a mouthy no-account, a convict on

By Soren Andersen SPECIAL TO THE SEATTLE TIMES parole and a deadbeat dad way behind on his child-support payments.

“The Upside” is selling uplift. Selling it He’s played by Kevin Hart, doing his hard. usual excitable Kevin Hart thing: spoutSelling it so hard that at the very ing off, cracking wise, stirring stuff up end its two main characters are liter- with his abrasive ways. ally uplifted high into the sky, hanging The white guy, Phillip Lacasse, from paragliders, soarplayed by Bryan ★★ “The Upside,” ing free as birds while Cranston, is an artwith Bryan Cranston, Kevin Hart, triumphant applause collecting, opera-lovNicole Kidman, Goldshifteh bursts forth on the ing, mild-mannered Farahani, Aja Naomi King. Directed fellow living in a fabsoundtrack.

Feel it? The feel- by Neil Burger, from a screenplay by ulous Park Avenue Jon Hartmere. 125 minutes. good? “The Upside” penthouse.

Rated PG-13 for suggestive content insists that you do.

A study in conand drug use.

No spoilers here. trasts, don’t you The picture’s ultimate destination is know. marked with an obviousness so bright As opposite as opposites can be, it can be seen from space. they will, of course, find common The story — adapted by direc- ground. Will Dell develop a sudden tor Neil Burger and screenwriter Jon love for opera? Will Phillip, the elegant

‘The Upside’

Now streaming ‘Solo: A Star Wars Story,’ ‘Mid90s,’ ‘Sex Education’

By Sean Axmaker

SPECIAL TO THE SEATTLE TIMES

Here’s what’s new on Video on Demand, Netflix, Amazon Prime, Hulu and other services.

Top Streams of the Week

Alden Ehrenreich plays a young Han Solo in “Solo: A Star Wars Story” (2018, PG-13), a prequel from a galaxy far, far away. As much galactic heist adventure as space opera, it co-stars Woody Harrelson, Thandie Newton and Donald Glover, as young Lando Calrissian. Now streaming on Netflix.

The trippy and often unnerving science-fiction thriller “Annihilation” (2018, R), starring Natalie Portman,

favors science and mystery over action. Amazon Prime Video and Hulu.

Liam Neeson once again uses his particular set of skills in “The Commuter” (2018, PG-13), a conspiracy thriller set on a runaway train.

Netflix and Hulu.

A Pakistani-British civilian is press u r e d i n t o b e c o m i n g a n i n f o rmant by a counterterrorist officer (Paddy Considine) in the BBC thriller “Informer: Season 1.” It debuts stateside on Amazon Prime Video.

The Netflix Original “Sex Education: Season 1” stars Asa Butter field as a socially awkward teen who becomes his high school’s underground sex therapist. Netflix.

Classic pick: James Dean became a star playing a troubled teenager in “East of Eden” (1955, not rated), Elia Kazan’s dynamic adaptation of John Steinbeck’s novel. Netflix.

David Lee / Courtesy of STXfilms

Bryan Cranston, left, Nicole Kidman and Kevin Hart star in “The Upside.”

gourmet, find gustatory delight scarfing down hot dogs at Dell’s favorite greasy spoon? One guess.

Life stories will be exchanged. Dell will learn that Phillip is grieving for his late wife, a victim of cancer. Phillip will hear the tale of Dell meeting his father in prison and being greeted with “welcome home” by the older man.

With Hart onboard, there will be plenty of jokes. Catheter humor is a big laugh-getter.

Wandering through this is Nicole Kidman, in the thankless role of Phillip’s administrative assistant. In schoolmarmish spectacles, she plays the part with a look that says, “What am I doing here?” Beats us, lady. Beats us.

(2018, R), a semi-autobiographical comedy-drama about young teens in the skateboarding culture of the 1990s. Also on DVD and at Redbox.

Available same day as select theaters nationwide is “The Aspern Papers” (2019, R), based on the Henry James novella and starring Jonathan Rhys Meyers, Vanessa Redgrave and Joely Richardson. The literary melodrama is currently playing at the Grand Illusion.

Amazon Prime Video

Gregory Peck portrays Captain Ahab in John Huston’s “Moby Dick” (1956). Stanley Baker and Michael Caine star in the British colonial frontier classic “Zulu” (1964).

True stories: “McKellen: Playing the Part” (2018, TV-PG) profiles the career and activism of actor Ian McKellen.

Hulu

The Dude abides, sort of, in a surfbum burnout named Dud (Wyatt Netflix Russell) who finds his tribe in “Lodge C h e v y C h a s e a n d R i c h a r d 49,” the offbeat comedy series from Dreyfuss star in the Netflix Original AMC. comedy “The Last Laugh” (2019, not rated).

HBO Now Also newly arrived are the docuThe women call the shots in the mentary “Pope Francis: A Man of comic caper spinoff “Ocean’s 8” His Word” (2018, PG); “Enter the (2018, PG-13), starring Sandra Bullock, Dragon” (1973, R) with Bruce Lee; Cate Blanchett and Anne Hathaway.

“The Graduate” (1967, PG) with Dustin Hoffman; “Cool Hand Luke” Sean Axmaker is a Seattle film critic Pay-Per-View / Video on Demand (1967, PG) with Paul Newman; and and writer. His reviews of streaming Actor/writer Jonah Hill makes David Lean’s Oscar-winning epic movies and TV can be found at his directorial debut with “Mid90s” “Doctor Zhivago” (1965, not rated) streamondemandathome.com.

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019 • 15

Lewis County Weekender is published weekly.

Thursdays Deadline is 8 days before publication date

JAN

e office if you misse 3rd The Get Outta Dodge Issue We’ve got some in th d it

News 10th The Disaster Issue Last Week’s g It 17th The Burger Issue You’re Readin

24th Hole-in-the-Wall Bars 31

Super Bowl

7th

Valentine’s Issue

st

FEB

14th Single Awareness Issue 21st Black History Month 28

th

Pet Issue

January Advertising Deals

ff o % 0 5 BOGO

Buy one ad at full price and get a second ad of equal or lesser value for 50% off.

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Contact Tyler Beairsto tbeairsto@chronline.com • 360.807.8212 321 N. Pearl St., Centralia, WA 98531

16 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, January 17, 2019

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