September 2021 253 Lifestyle Magazine

ISSUE NO. 33

SEPTEMBER 2021

LIFESTYLE MAGAZINE

A Perfect Fall Getaway EXPLORE THE LUXURIOUS BRASADA RANCH

Q&A WITH REGINALD JACOB HOWELL TACOMA’S OWN BORN AND RAISED AWARD-WINNING CHEF

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MARKETING WASHINGTON EXECUTIVE DIRECTOR Julie Reed | 253.363.8832 julie@like-media.com MARKETING COORDINATOR Morgan Redal | 253.363.8830 morgan.redal@like-media.com

EDITORIAL

EDITOR IN CHIEF Jillian Chandler | jillian@like-media.com STAFF WRITERS Colin Anderson | Taylor Shillam | Rachel Kelly

DESIGN

CREATIVE DIRECTOR | Maddie Horton LEAD GRAPHIC DESIGNER | Darbey Russo GRAPHIC DESIGNER | Marisa Inahara DIGITAL CREATIVE DIRECTOR | Whitney Lebsock

OPERATIONS

MANAGING PARTNER | Kim Russo EXECUTIVE DIRECTOR | Steve Russo DIRECTOR OF OPERATIONS | Rachel Figgins DIRECTOR OF MARKETING | Allyia Briggs

CONTRIBUTORS

Deann Hammer, Bri Williams, Missi Balison, Lynn Castle, Marguerite Cleveland, Tina VanDenHeuvel-Cook

great things for a great community Founded in 1925, Peninsula Light is your member-owned, not-for-profit electric cooperative, providing reliable power throughout Gig Harbor and

PHOTOGRAPHY

Samantha Elise Tillman pg. 1 & 28, Marguerite Cleveland pg. 60, Tina VanDenHeuvel-Cook pg. 58, Bryce Ogren pg. 44, Quinton Gethers pg. 25 & 26, BCRA Design pg. 24 & 26, Dane Meyers pg. 22 & 25, Asia Pacific Cultural Center pg. 32

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253 Lifestyle Magazine is published monthly and distributed freely throughout the Pacific Northwest. Opinions expressed in articles or advertisements do not necessarily reflect the opinions of the publisher. 253 Lifestyle Magazine is not responsible for omissions or information that has been misrepresented to the magazine. 253 Lifestyle Magazine is produced and published by Like Media, and no part of this publication may be reproduced or transmitted without the permission of the publisher.

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PUBLIS HER’S

Picks

Steve Russo Executive Director

SEASONS CHANGE, AND OUR HEARTS BEGIN ANEW

I

t seems as though, without fail, that before we really begin to embrace summer and take advantage of all the opportunities that come along with it, the season abruptly comes to a bittersweet end. As we slowly ease into fall, accompanied by the cooler weather and autumn breeze, it is important to be grateful for the memories we created while at the same time knowing there are many more to be made come the new season.

As the hustle and bustle of the school year begins, and the carefree days of summer are but a distant memory, with a new season upon us, it’s time to let go and gear up for what’s to come. With an open mind and heart, welcome the changes that are coming our way and make the most of each and every day.

As we send our children out the door to embark on a new year of

learning, may we take this time to lay out plans for ourselves when it comes to our own careers, families and other vested interests. Goals and aspirations are not just meant to be made at the start of a new year, but at the beginning of each new season.

Throughout the year, we are all growing, learning, improving in our journeys. It’s always good to reevaluate where you are, what you have accomplished and what your next steps look like. Let your children inspire you to continue to learn, grow and create. As we encourage our children to try their best and be the best they can be, let’s make sure that we take that advice ourselves.

Seasons change, as do our lives. As we say farewell to summer and welcome fall, let’s focus on what we can control and do our part in making the best of what we can’t.

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Q&A WITH REGINALD JACOB HOWELL: TACOMA’S OWN BORN AND RAISED AWARDWINNING CHEF

CHUSEOK, THE KOREAN HARVEST MOON FESTIVAL: ASIA PACIFIC CULTURAL CENTER TO HOST TWO CELEBRATIONS

SAIGON HOUSE VIETNAMESE CUISINE: EXPERIENCE TACOMA’S ‘HOUSE OF MANY CUISINES’

A PERFECT FALL GETAWAY: EXPLORE CENTRAL OREGON FROM THE LUXURIOUS BRASADA RANCH

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Celebrate WITH BBQ CATERING! Our smoker travels! From an office party to an at-home celebration, or just a family dinner, we can help with your next event, large or small.

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CONTENTS 12

40

28

12

H OME

32

Get Bold: Luxe accessories and rich hues remain on pointe for decorating in 2021

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28 Q& A

HE ALT H & LIF E S TY L E

Support your Priorities and Increase Communication: Making your schedule work for you

Reginald Jacob Howell: Tacoma’s own born and raised award-winning chef

The latest tips and trends about living a healthy, active life

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TR E NDING

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TACOMA FO CUS

TH E ART S

BU S IN E S S P IN P O I N T

The Return of the Events: Performance art returns, just in time

Chuseok, the Korean Harvest Moon Festival: Asia Pacific Cultural Center to host two celebrations

Saigon House Vietnamese Cuisine: Experience Tacoma’s ‘house of many cuisines’

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sneak peek into September ...

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44

54

ISSUE NO. 33

SEPTEMBER 2021

LIFESTYLE MAGAZINE

A Perfect Fall Getaway EXPLORE THE LUXURIOUS BRASADA RANCH

Q&A WITH REGINALD JACOB HOWELL TACOMA’S OWN BORN AND RAISED AWARD-WINNING CHEF

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F E ATUR E

FEAT U R E D R ECIP E

Pickleball Grows in Popularity: Find out the history of our nation’s fastest growing sport

Zucchini Banana Nut Bread: Perfect for breakfast or an after-school snack

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ENTE RTA I NMENT

TRAV E L & LE IS U R E

Events you don’t want to miss!

A Perfect Fall Getaway: Explore Central Oregon from the luxurious Brasada Ranch

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About The Cover BORN AND RAISED IN TACOMA, WASHINGTON, CHEF REGINALD JACOB HOWELL IS MAKING WAVES IN THE CULINARY SCENE. Chef’s Roll Chef’s Plate champion and Washington state’s Industry Chef of the Year, Howell’s childhood passion, which began cooking with his grandmothers in the kitchen, turned into a successful career.

Today, he is sous chef at Nue in Seattle, and offers private chef services, which can be booked through 253Degrees.com.

Read more about Tacoma’s own talented, award-winning chef in this month’s Q&A on page 28.

Photo by Samantha Elise Tillman

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Home Get Bold!

LUXE ACCESSORIES AND RICH HUES REMAIN ON POINTE FOR DECORATING IN 2021

BY DEANN HAMMER, BROADWAY DESIGN

D

eep rich hues such as teal, and iron ore grays, are hitting the scene as favorite paint colors this year. These heavy colors look gorgeous in any decorating mode. They can be used in modern, craftsman, Danish or coastal design themes with equal impact.

Bold colors shine either in a large open area such as a large living room wall, or look just as special when used in powder rooms or accent walls (ie: behind your master bed). The ceiling is also a great place to add a super-rich color. I love painting a powder room ceiling to add an unexpected pop of color to a home.

Make sure to buy high-quality paint so that the pigments are dense, and you do not have to paint more than a few coats. I recommend Sherwin Williams Emerald paint. It is also wipeable, which is a super bonus.

As we live in the Northwest, where in winter the light is low, it is important to balance those dark paint colors with lighter fabrics that add texture and balance to a room. A popular trend now is to upholster in pastels. They look super luxe next to a richly colored wall and brighten up a space. Rose, lavender, coral, light yellow and mint green are all on trend as fabric choices for chairs, sofas and chaise lounges. If you are not brave enough to do an entire piece in these colors, you can opt for a neutral fabric and bring in pastels with pillows, rugs, art and throws.

Reflective metal accessories such as gold or copper add shine. Marble is also a wonderful natural product found in trays, vases and lamps, and is timeless and sleek. Be careful not to accessorize in any one material alone. It is important to add a touch of wood, a little stone, some metal and glass. It is a balancing act. The softness of pampas grass in a large urn in a corner or a live tree will help create drama.

I find, when I focus on the details, a project transforms from average to spectacular. I typically reach for architecturally interesting mirrors in guest baths where functionality isn’t the focus (ie: applying makeup), and if you buy a lamp, make it a great one! Don’t settle for the inexpensive, generic Target or Home Goods lamps. Lamps are art and should be treated as such. A true test of a good lamp is the actual weight of the item. It should have some heft to it and not be easy to topple over. A lamp should have a three-way switch, and the shade should be of a quality material, not stark white and easily dentable.

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Grouping vases, candles or other trinkets together and buying art that tells a story or has a history is also a way to add richness to a room and make it look unique.

Photographs are wonderful but are best in black and white and grouped in coordinating frames. Keep it simple—and go for quality. Avoid photo frames that are ultra-busy or have sayings all over them and reek of kitschy farmhouse themes.

And a shoutout to all of you technology lovers: You should never see a television or lamp cord. Hire a contractor to bury TV cables in the wall, or tuck them behind a basket or large vase. Less is more, as they say, and chords to digital devices are distracting to the eye and make a space feel like a dorm room.

The theme for 2021 is go big, or go home. Get bold! And, if in doubt, hire an interior designer to help you optimize your own special look.

Broadway Design is always just a call away.

Deann Hammer is the owner of Broadway Design, a boutique interior design firm in Gig Harbor. She and her team craft spaces that are tailored to each client’s personality and lifestyle, while mindful of their budget, creating a perfect harmony between aesthetics and function.

BroadwayDesign.net

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Trending SUPPORT YOUR PRIORITIES AND

INCREASE

COMMUNICATION

Making your schedule work for you

By Rachel Kelly

G

etting a 5-year-old to put on their socks often feels like negotiating a hostage situation. First you warn them that they’ll be leaving in an hour. Thirty minutes before it’s time to leave, you call out an announcement, “Time to get your socks on!”

Ten minutes before go time you start pleading. They respond by showing you their playdough creation.

Then you bring them their socks. This upsets them.

Finally, you’re in the car, and they’ve forgotten to bring their favorite toy. This is also upsetting. So you promise them all the playdough. The deal is struck, and off you go.

In a busy family, getting anything done usually requires bribery and/or grand larceny. Really though! A family’s needs are wide and varied. Having an endless list of “to-dos” just means that you’re out and about, having fun. To help parents and kids get through the day, sometimes it helps to create a family schedule.

Even if the kids aren’t old enough to stay up to par with the current times, it helps if parents are at least on the same page. Here are some versatile tips for designing a schedule that works for your family.

First and foremost, it’s important to make that schedule visible to everyone. For parents and older kids, this

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Making a very interactive and dynamic schedule allows for needs to be consolidated. could mean using a shared calendar app, where each family member can add on activities as well as see other activities planned. For little ones, this could be something simple like a sticker chart. Each part of the daily schedule that they participate in gets them a sticker, with small prizes at the end of the week. If you need something that can be seen throughout the day, by anyone who passes by, you could put in something big and permanent—like a chalkboard in the kitchen or hallway, where you list the day with adjoining meals and activities. Whatever it is, make it visible. Make it accessible.

Make it interactive. In this way, everyone is heard.

Making a very interactive and dynamic schedule allows for needs to be consolidated. When everyone knows where they need to go, and they can see where everyone else is going, they can plan their activities around what is already being done. If one parent is going to work, they might drop off the kiddos to school. If another parent needs to hedge in a workout, they might plan to do that at the same time that the kids have swim practice. If the kids have swim practice, make sure they go at the same time. Or if one has swim, make sure that the other has their sport close by near the same time. Mastering the art of consolidating needs often means that everyone is happy and busy at the same time, leaving more room for the in-between. Of course, this also means that you may

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have to say no to what doesn’t fit into what your family deems a priority. As you develop a family schedule, keep those family goals in mind. Consolidate them. Then don’t be afraid to say no to what doesn’t fit into those goals. No sense in killing yourself over what you don’t care about.

Third, and last, there’s the issue of rest—which should be a part of every family schedule. Rest is essential to everyone’s survival, even for kids who seem to have endless energy. The reality is that unless a family rests together, there will always be one person (you) who is left without a moment to breathe. It’s a real part of self-care, something that our American schedule often doesn’t adopt. A good schedule for the busy family means scheduling in a collective break.

Rest can mean a lot of things. It could mean a delegated siesta (nap) or quiet time, where everyone does something that they feel like doing. It could mean a slowing down period in the evenings. It could mean one day of the week where nothing is allowed on the schedule (Sunday?). “No schedule” days could be family days, board game days, movie nights, walk days, or chill days where everyone does their own thing. Whatever sounds good and feels right. Scheduled rest times could be eating times, a time where everyone knows they can gather for food. For a lot of families, this might be an early or late dinner. But, for others, this time could be breakfast, brunch

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or lunch. Rest on your schedule could mean all of the above.

Whatever you decide on for rest, make it sacred. There’s no running around or stress for anyone during these times. There’s no driving in circles or stuffing food in your mouth as you run out the door. There is only doing things that revitalize you, strengthen your relationships, or fill your individual cups. This might mean that you do things together, or it might mean that you do things apart. One thing is for sure: There is opportunity.

Opportunity to rest. Opportunity to connect. Opportunity to explore and grow.

At the end of it all, this is your schedule. It should decrease your stress levels and serve you and your family. It supports your priorities and increases your communication. As for getting your 5-year-old to get their socks on? That’s on you.

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Tacoma Focus THE RETURN

OF THE EVENTS PERFORMANCE ART RETURNS, JUST IN TIME

BY RACHEL KELLY

A

long with fair fall weather, the arts return to the Sound to long-awaited fans. Whatever it is, whomever they are, we don’t care. I mean, we do.

But also we don’t. We just want to get out, loosen up and see what we’ve been missing. Perhaps we aren’t yet ready to rub shoulders with all the strangers, but we are itching for something new. Fortunately, artists across the board are eager to appease. This fall, musicians and artists across the Sound are emerging for in-person events. Here at 253, we’ve scoured the theatres, stages and outdoor spaces to give you a complete look into this year’s stellar lineup.

From large concerts, small concerts, to choreographed performances, here’s where to go next!

Let’s start with the obvious: The Dome. Mid-September, the Monster Jam is back, and ready for rip-roaring fun!

For older children and child-like adults, there are evening showings. For smaller children and families that don’t want to be up too late on a school night, there are also day shows on Saturdays and Sundays. Be ready! There are various requirements for masking for the unvaccinated, as well as creative protocols to reduce contact. And, of course, you may need some earmuffs. However, the events (and the ear-busting roar of the engines!) are the same. There are also several in-person concerts coming late in the fall at the Dome, all the way through December. For more information on new sanitation protocols and upcoming concerts, see TacomaDome.org.

As for performance art, staged dances and plays are also gearing up for a full end of the season. At the Tacoma City Ballet, two special (much missed) holiday performances return. In October, The Haunted Theatre is playing just in time for Halloween. In December, we herald the arrival of the holiday classic: The Nutcracker. Also along a similar vein, Tacoma Arts Live will begin in-person performances in time for the holidays. In November, Tacoma Arts Live

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WITH SO MANY UNKNOWNS THIS FALL, YOU CAN COUNT ON US. We are ready to rise to your family’s needs, even as life continues to shift.

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www.norpoint.com 253 LIFESTYLE MAGAZINE 23

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will host David Sedaris on the 5th. Tribes will also be showing on that same weekend, through the Theatre on the Square.

Tacoma Arts Live doesn’t reserve its attention for only performance art, they also host shows, parties and art experiences. For instance, in November, Big Bad VooDoo Daddy will arrive in town for a Swingin’ Holiday Party! Last, but certainly not least, Encore and Tacoma Arts Live will be presenting Imagine Van Gogh, the original immersive experience. Which, if you’ve seen the ads, should be pretty incredible.

Tickets and seating are timed in some cases, or socially distanced in others. Make sure to check in ahead of time for health specifications.

For more information on these events, visit TacomaCityBallet.com or TacomaArtsLive.org respectively.

For more laid-back intimate concerts, the Tacoma area is honored to have three local event venues that also thrive as full-service restaurants.

The Piacere at Joeseppi’s is well known for their live music, karaoke, easy listening Sunday jam sessions, and delicious Italian fare.

Conveniently located on Pearl Street in one of the beloved parts of town, Joeseppi’s is a longtime staple of our community. Check out their menu and up-and-coming events at JoeseppisItalian.com.

TACOMA ARTS LIVE WILL BEGIN IN-PERSON PERFORMANCES IN TIME FOR THE HOLIDAYS.

The Alma Mater, known for its event space, coffee and food, is also bringing ticketed shows back. In September, they’re showing The Grizzled Mighty and The Districts. Shows are booked for the rest of the year, so get your tickets at AlmaMaterTacoma.com!

Relatively new to the scene (2016) but with a stellar event space is the Bleu Note Restaurant and Lounge in Lakewood. “Our goal is to provide a platform,” says chef and owner Quinton Gethers. And with over 10,000 square feet of event space, he’s doing just that. Unique for its underground jazz vibe and laid-back lounge area, Bleu Note Restaurant and Lounge is drawing those in the know for its talent.

Well, and let’s not forget their craft cocktails. Bleu Note is also one of the few places here in the PNW where true Southern cuisine is served, straight from the comforting bosom of South Carolina. The Bleu Note hosts live music and shows twice a month, with rotating talents.

They also showcase regular local talent through the likes of Michael Hershman and Ricardo Guilty on Thursday nights, Mauresse Itson on First Fridays, and Lizzy Sunshine and April Chantal on Sundays.

Whether your interest is in Jazz, neo-soul or R&B, Bleu Note does not disappoint.

For late nights with nothing to do, or lazy afternoons with the family in tow, the movie theater is the place to go. Open for regulars (and

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irregulars) for their weekend flicks and Sunday matinees is the long missed Blue Mouse Theatre. Also at the theatre, “Great Scott!”, the “Rocky Horror Picture Show” has returned to its cult Tacoma following for showings every second and fourth Saturday. Every third Friday night the Blue Mouse Theatre is also pleased to present the Friday Night Frights.

As the name implies, Friday Night Frights showcase the best fright flicks in the history of movie geek lore. Movies like “Piranha” and “The Shining” are sure to delightfully terrify you into eating even more popcorn.

It’s places such as Joeseppi’s, Bleu Note Restaurant and Lounge, Tacoma Arts Live, Blue Mouse Theatre, Tacoma City Ballet and the Dome that were sorely missed this last year. Not just for their events, but for their community.

However, they didn’t entirely disappear. They survived through donations, membership and flexibility; such as Bleu Note Restaurant and Lounge, which became a local haven for outdoor entertainment over the long stretch of isolation.

Small local venues provide a much-needed escape, relief and a shelter from the upheaval. Events such as these challenge us to see something new, to learn something new, and to get us out of our comfort zones. Also, it’s just plain fun. It was Chef Gethers who put it best: “We leave the door open and the ladder down. We give opportunities for others to come up behind and beside us.” On that “Bleu Note,” let’s get out there and support our local event and art venues as they tentatively open up to audiences again. Not just so that they thrive, but so that we do too.

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Q&A

REGINALD JACOB HOWELL 28 28 253 253LIFESTYLE LIFESTYLEMAGAZINE MAGAZINE

TACOMA’S OWN BORN AND RAISED AWARD-WINNING CHEF

BY MARGUERITE CLEVELAND

Fall for Fall Nothing says Fall like a cup of hot spiced tea! Visit our shop for warm flavors and blends that you’re sure to enjoy and love.

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Moctezuma’s Catering offers a one-of-a kind answer to all of your catering plans.

Our experienced catering team caters events ranging from corporate parties to wedding receptions and other celebrations. Enjoy the authenticity of what it’s like being at one of our Moctezuma’s – with our decor, food and attentive staff – in the comfort of your own home, office or private event space.

CONTACT US TODAY FOR YOUR NEXT EVENT!

www.MOCTEZUMAS.com 253 LIFESTYLE MAGAZINE 29

“MY GRANDMOTHERS WERE EVERYTHING TO ME; THEY TAUGHT ME HOW TO TAKE CARE OF MYSELF AND OTHERS AROUND ME.”

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Q. Can you share with our readers the influence your grandmother had on your cooking?

R

emember this name, Chef Reginald Jacob Howell, because this young man is making a name for himself in the Pacific Northwest.

He was the champ in the Chef ’s Roll Chef ’s Plate competition in 2019 and also the Industry Chef of the Year for Washington State 2019. In addition to his work as a sous chef at Nue, you can hire Howell at 253Degrees.com for a customized restaurant experience in your own home. Enjoy a four-course plated fine dining-style meal that is personalized to the client’s preference. Throughout the year, Chef Reginald holds popups at local restaurants.

He is strongly influenced by Creole and Caribbean cuisine.

Born and raised in Tacoma, Washington, from an early age, Reginald honed his skills in his grandmother’s kitchen. He learned farm-to-table— not in a high-end restaurant—but from using the ingredients fresh from the family’s garden. In college, he found he had a true passion for the culinary arts and decided to make that his career.

Although restaurant work does not leave lots of time for volunteer work, he supports local nonprofits— especially those with youth sports. He feels playing sports, such as with the Boys and Girls Club, helps provide school and college opportunities. Currently “Hard Work Beats Talent” run by Zachary Carter Jr., and “Warrior Academy”—a youth and family focused athletic training program—run by his fraternity brother Diandre Campbell, a former University of Washington WR and a former NFL receiver, are two of his favorites.

A. I was raised by both my Great Grandmother Grace Garrett and Grandmother Mirlean Leenheer. Being the youngest of three brothers, I was able to stay home and spend most of my days with them both. It allowed me to shadow my grandmother in the kitchen and learn the recipes that she was once taught. Almost every day we were slacking whole chickens and frying them or making dinner rolls. We would spend some of the days working in the yard and tending to all the flowers and small veggies that we had.

From learning to break down whole chickens and learning to nurture things became routine.

My grandmothers were everything to me; they taught me how to take care of myself and others around me.

Q. What Pacific Northwest ingredients inspire your culinary creativity?

A. From the (Puget) Sound of the PNW, I’m influenced by the fresh salmon, crab and oysters; from the slopes, I’m influenced by the abundance of mushrooms that we get from morels to chanterelles. Cooking with rainier cherries and the wide variety of apples from the surrounding areas, it’s hard not to be inspired by the fresh produce. My favorite vendor would be Adams Mushrooms in the Tacoma/Puyallup area. They always have seasonal fungi and can be found at the local farmers markets.

Q. What is the weirdest thing you ever cooked?

Was it good?

A. The weirdest and most interesting thing that I ever cooked was beef liver. This was for a chopped competition at the Taste of Tacoma in 2019. It

was one of the many mystery basket ingredients.

Along with it I had rhubarb and lentils. It was a weird combo, but I chose to go Moroccan and make a nice “steak’’ salad. I thought it came out well having not cooked with beef liver before, and I won the round, so it’s safe to say that it was good.

Q. You won the Chefs Roll Plate Champion 2019 competition. What is the pressure like in these competitions? How do you keep your cool?

A. Being an ex-college athlete, I welcomed the competition. Having played competitive sports my whole life, I felt that this moment was years in the making. The pressure is high, of course.

Being judged on your food is never easy, but it’s a matter of trusting your skill and taste, and giving it your all. I’m able to keep my cool by just having fun and doing what I know best—and that’s cooking a damn good meal. Being in a nationally recognized competition did feel a little different at first, but once the first course went out, I knew I belonged and knew I was coming home with the title.

Q. What role did your fraternity Kappa Alpha Psi Fraternity Inc. play in your college days?

Did you ever cook for your brothers?

A. My fraternity has offered brotherhood and family, and the constant support that I need. When I didn’t have a route, they helped me pave a way.

When I needed to work on dishes, they would be there to try my food and offer me fellowship. The times when I didn’t have a kitchen, they would let me use theirs. When I thought I had no one in my corner, these brothers showed up every single time. My chapter at the University of Washington Seattle, Gamma Eta Chapter of Kappa Alpha Psi Fraternity Inc. was always there for me.

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Arts

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I

t’s one of the most revered and celebrated events in the Korean culture—Chuseok, the Korean Harvest Moon Festival. And this year, Asia Pacific Cultural Center is doubling up the celebration with two festivals on consecutive weekends: September 18 in Gig Harbor and September 25 in Tacoma.

Asia Pacific Cultural Center will present the festivals from 11am to 4pm at Skansie Brothers Park and Netshed in Gig Harbor, and 11am to 5pm at APCC’s building on South Tacoma Way on each of the two Saturdays. Korean Harvest Moon festivals are a special tradition celebrated worldwide, and each event will feature various Korean dance teams, Korean music and food, plus special presentations revolving around Korean culture.

The inaugural Chuseok Festival in Gig Harbor will host special guests Congresswoman Marilyn Strickland and Congressman Derek Kilmer, Korea Vice Counsel plus Gig Harbor Mayor Kit Kuhn.

According to a local planner of the event, Eunice Kim Setiawan, “This festival came about the way so many things do. People gather and talk.” Through her Gig Harbor-Port Orchard AAPI Facebook Group she started this year, Setiawan knows the number of AAPI community members in the area has grown. She felt strongly they would embrace an event celebrating Korean culture. If response to planning is any indication, then she was right.

Gig Harbor’s event will be held outdoors in a park, giving the event a small-town welcoming feel. Working to be more inclusive by hosting more diverse events, the City of Gig Harbor looks forward to celebrating the Korean community by hosting the inaugural Chuseok Festival. When Gig Harbor Mayor Kuhn was presented with the idea of a Chuseok Festival in Gig Harbor, he enthusiastically

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supported the endeavor. “I knew right away it was something our community would respond well to.

We’re all craving fun, new experiences where we can learn and grow,” he said.

Planning and implementation of the event has brought together city members, local police chiefs, business leaders, friends, and even adoptees of Korean heritage. According to Setiawan, “It’s going to be nice to host a positive community event that celebrates our resiliency after such a hard pandemic year.”

Following the Gig Harbor event, the Fifth Annual Chuseok Festival in Tacoma will be held at Asia Pacific Cultural Center’s building. After last year’s virtual presentations, the Tacoma organizer, Patsy Surh O’Connell, is looking forward to a day-long live event at the center. “We love celebrating the biggest, brightest full moon with this festival,” said O’Connell.

“In the Korean culture, this festival is an opportunity to travel to burial sites and to give respect to our ancestors,” she added. It’s why at every past festival, O’Connell has included an Ancestral Respect Table to pay tribute to parents, elders and colleagues who have passed away.

A variety of performers, vendors and dignitaries will be featured at the Tacoma event on September 25, including Mayor Victoria Woodard, Pierce County Executive Bruce Dammeier, and Cultural Consul from Korean Consulate Junsik Kim. Performers will include the Mun Dance Team, Koreana Angels, and UW student-led K-POP group The Kompany. Musical performances will showcase the talents of local youth Alyssa Costa and Blake Nelson. The Tacoma event will host modern dance teams Miyoung Seul Margolis Dance Collective and the Cho Ki Seung Tae Kwon Do team. The Tacoma event will conclude with a drum performance from Thunder and Wind, including a traditional Chu Seok dance from Gang Gang Suele, where all participants will be encouraged to join in.

The 2021 Chuseok Festivals can be accessed virtually through the APCC Facebook Page at Facebook. com/AsiaPacificCulturalCenter.

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Health B AC K-TO - S C H O O L S K I N C A R E Tips and tricks to clear skin

BY BRI WILLIAMS, RN, BSN

S

chool is back in session, and whether you are a student yourself or know a student, most of us can relate to the struggle with acne and breakouts. Prevention is key when it comes to a clear complexion, and below we share some tips and tricks to help students feel confident in the classroom.

you do, do not use the same towel that you wrapped your hair in and dried off your entire body with! It is loaded with soap residue and dead skin cells. You do not want to rub that on your face.

When should I wash my face?

Your cell phone is a petri dish of germs, and pressing your cell phone to your cheek is a recipe for breakouts. Use a disinfecting wipe daily to clean your phone, and avoid allowing your cell phone to contact your skin.

You should cleanse first thing in the morning and before bed. During the night, your cells are turning over, and your body is producing oil, so starting the day with a fresh, clean face can help to keep breakouts at bay.

Cleansing again before bed helps to remove pollutants, product buildup from sunscreen or makeup, and preps your skin to rejuvenate while you sleep. Additionally, be sure to wash right after you break a sweat to keep pores clean.

Wash your pillowcase.

Keeping a clean pillowcase on your pillow can help decrease the number of bacteria and hair products that your face is exposed to, which leads to clogged pores, blackheads and breakouts. Stock up on pillowcases and on laundry day, when making your bed, apply three to four pillowcases to your pillow all at once. Every night either flip your pillow to the clean side or remove the outermost layer to reveal a fresh pillowcase. Voila! A fresh spot for your head to land every night.

Give it a wipe.

Do not pick!

When a blemish (or 10) shows up, avoid the urge to pick at it. Doing so can spread the bacteria under the skin and on the surface, leading to additional blemishes and prolonged healing time. Continue to cleanse and leave the blemish alone to allow it to heal.

When prevention is not working ...

If you have tried all the tips and tricks to prevent breakouts but they are still happening, consult with a skin-care expert to determine what skincare products are best for your skin type and concerns. Using the right products with the correct active ingredients to address your individual concerns is essential. They may refer you to a dermatologist or medical provider for additional intervention or prescription-strength medication.

Keep it fresh.

Use a fresh washcloth to pat dry your face after washing, and whatever

Using the right products with the correct active ingredients to address your individual concerns is essential.

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Health HOW TO FUEL YOUR WORKOUTS For ultimate results, be intentional about your nutrition

BY MISSI BALISON

Y

ou work hard—and fueling your body the right way will make sure you maximize all of that work to get the best possible results.

Pre-Workout You will want to eat two to three hours before your workout. If you get up early in the morning to work out, be sure to eat a small snack 45 to 60 minutes before your workout. The shorter the window of time before your workout, the smaller your meal should be to avoid upsetting your stomach.

Liquid foods (like a shake or smoothie) have a faster transit time through your stomach, so they can be a good choice.

What about fasted workouts first thing in the morning? Some studies show you can burn more fat if you work out on an empty stomach, but if your goal is to either add muscle or train for peak performance, eating ahead of time can help you get the most out of your workout. I prefer to suggest fasted workouts for low-intensity exercise such as walking.

What to Eat You will want to consume a balanced meal or snack with carbs, protein and a small amount of fat: Carbs - When you do shorter or more intense workouts, the carbohydrates stored in your body is usually enough to fuel your workouts. But if you’re doing long or low- to moderate-intensity workouts, your stored carbohydrates can run out.

Protein - Studies show that eating protein before a workout can boost your performance, muscle growth, recovery and strength.

Fat - Fat is your body’s preferred source of fuel for long and/or low- to moderate-intensity exercise. Go light on the fat pre workout as it can give you a stomach ache since it takes longer to digest.

• Protein shake with almond milk, ½ cup berries, ½ scoop protein powder • Handful of raisins and nuts (2 parts raisins to 1 part nuts) • Oatmeal with almond milk and fruit • Hard-boiled egg and a small piece of fruit Post Workout What you eat after your workouts matters because your muscles can run low on glycogen (fuel) and need to be refueled. Plus, some of the proteins in your muscles can get damaged or broken down, and your food choices can help speed up both the refueling and repair processes.

Eating the right combo of protein and carbs can help to reduce the breakdown of muscle proteins; increase growth of muscle proteins; restore glycogen (fuel) to your muscles; and improve your recovery.

How much of each (especially carbs) you need depends on what kind of workout you did. Some studies have shown that eating 20 to 40 grams of protein after your workout helps you recover faster (more if you’re bigger, less if you’re smaller). From there, you can figure out how many carbs to add—usually between two to three times as many grams of carbs as protein.

If you did an endurance-oriented workout (like cycling, running or a cardio class), your muscles might be more depleted of their fuel than if you were lifting weights; that means eating on the higher side of the carb ratio.

Post Workout Meal/Snack Ideas: • Oatmeal with 1 scoop protein powder + ½ banana • Cottage cheese with fruit • Protein shake with berries or banana • Chicken or salmon with sweet potato • Whole grain toast with almond butter

Pre-Workout Meal/Snack Ideas:

Please note that timing matters. For ultimate benefit, eat within 45 minutes of your workout. If that’s not possible, eat within two hours.

• ½ banana + ½ cup of nonfat plain Greek yogurt • 1 apple (or a handful of grapes) + 1 hard-boiled egg

Missi Balison is a personal trainer, exercise physiologist and Certified Precision Nutrition coach.

38 253 LIFESTYLE MAGAZINE

Your food choices can help speed up both the refueling and repair processes.

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pinpoint TA C O M A , WA

TREAT YOURSELF Experience Tacoma’s ‘house of many cuisines’

BY JILLIAN CHANDLER

P

ursuing any new business venture can be an exciting—yet stressful—time. And for Dung Tran, owner and chef de cuisine of Saigon House Vietnamese Cuisine in Tacoma, opening a restaurant in the midst of a pandemic was no easy task.

In business for a little more than a year now, having opened the doors to the restaurant in July of 2020, Dung and his staff struggled to stay afloat. After just three months in business, they were forced to close the restaurant and only offer takeout. “At one point, we really thought we would have to close our door for good because we did not know how we were going to pay our employees and the overhead,” he reflects.

Dung’s family migrated to the U.S. from Vietnam in 1993. His father served in the U.S Army in the Vietnam War, taken as a prisoner of war and later released and returned to the United States to be with his unit and his family. Growing up in Tacoma, Dung has never left, with the exception of taking small jobs here and there, and working in Alaska on a seafood deck. “I consider Tacoma to be my hometown, and I could never see myself elsewhere.”

While growing up, Dung found himself cooking for the household, taking joy in watching his siblings eat and seeing their reactions. Dung’s love of cooking was inspired by all of his siblings, especially his sister, Uyen Thi. “She is my biggest inspiration and has always encouraged me to become a chef,” he smiles. “She taught me so much about cooking and helped me gain the confidence to open my first ever pho restaurant in Silverdale, and now Saigon House in Tacoma. (You can find Uyen online on YouTube, where she has her own cooking channel—UyenThyOfficial.)

253 LIFESTYLE MAGAZINE 41

At Saigon House, patrons will be treated to a Vietnamese/Thai-fusion cuisine. Chef Joi, who hails from Thailand and is an expert in Thai cuisine, brings with him many years of experience, having worked in 5-star restaurants throughout Thailand and winning various awards for his craft. Paired with Chef Dung’s passion and talent for Vietnamese cuisine, guests are in for an experience like no other in the area.

“Saigon House is a house of many cuisines,” affirms Dung. “We want our guests to experience the true authentic Thai and Vietnamese food that only Saigon House will offer. We are proud to have a real chef who can cook real authentic food. This makes us stand out from the bunch.”

The full-service restaurant also offers a full bar headed by their experienced bartender, who brings with him his extensive knowledge of drinks. There are two happy hours offered daily, from 4 to 6pm and again from 9pm to close. Lunch is offered at a discounted price (10 percent off) for military and first responders.

Dung and his family give back to the community the best way they know how— through their love of food. They have donated lunches to the community hospital to support first responders; partnered with Asia Pacific Cultural Center during Asian Heritage Month; donated time and food to serve our military at Fort Lewis Base. “We are always in support of our troops because my father served in the military, and we want to honor and support them in any way we can,” Dung affirms.

When it comes to what Chef Dung finds most rewarding about his life’s passion, it’s hearing his guests share the love of the food. “It makes me so happy to know what they have to say about my cooking. The feeling this gives me is what inspires me to continue doing what I do.

Seeing our guests leaving the restaurant happy and satisfied is the biggest reward that I could ever ask for as a chef/owner.”

He is grateful to his family and friends, who have been there through thick and thin: “Without them I wouldn’t be where I am today.

They support me financially and emotionally through this journey,” Dung attests. “And to the community, please continue to support your local businesses and give them a try—we promise to give our best service in return for your support to the community.”

SAIGON HOUSE VIETNAMESE CUISINE 2505 SOUTH 38TH STREET, SUITE A101 TACOMA, WASHINGTON 98409 253.503.3010 SAIGONHOUSE.US 42 253 LIFESTYLE MAGAZINE

Chef Dung and his team invite you to dine in (reservations can be made by phone or online) or take out, and experience the irresistible cuisine of Vietnam and Thailand at Saigon House. Hưởng.

Julie Reed WASHINGTON EXECUTIVE DIRECTOR

Contact MeToday Julie@like-media.com 253.363.8832

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253 LIFESTYLE MAGAZINE 43

Feature PICKLEBALL GROWS IN

POPULARITY FIND OUT THE HISTORY OF OUR NATION’S FASTEST GROWING SPORT

BY RACHEL KELLY

“I

t’s no mystery why pickleball is the fastest growing sport in the nation.

The people are welcoming, the game is fun to play, and it’s suitable for all ages and ability levels,” says 5.0+ pro-rated pickleball player Bryce Ogren. It may be no mystery as to why pickleball has exploded across the nation, but most people don’t know that pickleball was invented here in the state of Washington on Bainbridge Island by a local family.

The official story is that Joel Pritchard, William Bell and Barney McCallum invented pickleball in 1965. If put simply, they developed the game over time for their families’ entertainment. Joel Pritchard and his wife had an especially invested interest. However, it also sounds like their children may have had as much a hand in its invention as the adults. The unofficial story goes that while the adults conversed, the kids were handed a wiffle ball and told to have fun outside. The kids didn’t come back, and the adults heard their kids actually having a blast outside on the badminton court. So, they joined in, and developed the game from there.

There’s also a version of the story where the adults came home from golf to find their kids restless and bored, so they set out to invent a game that would entertain them throughout the summer. That may be true of course; the game most likely did entertain the kids (and the whole family) throughout the summer. The game was so successful in entertaining the three families, that it soon spread to everyone they knew. Eventually the net was lowered, the rackets exchanged for paddles, and the rules developed to be close to what they are today.

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At first, in the ‘60s, pickleball was generally only played by the families who had developed the game. Very soon after though, this was not the case. Their friends joined in, their friend’s friends joined in. Then the city. Then the state. It was so fun that it soon spread far and wide. It only took a few years, but the Pritchard family knew they were on to something. It was then that they and their friends formed Pickleball Inc. In the 1970s, newspapers got wind of its growth and spread the word of the new sport. Since the game can be played on virtually any hard surface, the materials are inexpensive, and the rules simple, it is easy to pick up. So once the word spread, so did the curiosity. Players everywhere were joining in, at first just to satisfy their curiosity and then because they were having fun.

By 1984, interest had progressed so much that the USA Pickleball Association (USAPA) was established. It was during this time that an official rule book was developed and circulated. In 2008, pickleball was adopted into the Senior Games, which are played nationally. In 2009, the USAPA held the National Pickleball Tournament with 400 registrants. By 2017, that same tournament registered 1,300 players. Today, pickleball has a pro rating system and various leagues.

The paddle of the game went through a similar evolution. Originally, the Pritchard family was using ping pong paddles. Using a jigsaw, they made bigger paddles. These new paddles were easier to hit the wiffle with. They also reinforced the handle, making it easier to grip. Eventually, the paddles were incorporated with a honeycomb construction, making the paddle lighter. As

253 LIFESTYLE MAGAZINE 45

the game progressed in popularity through the ‘70s and ‘80s, fiberglass and Nomex honeycomb paddles were popular. Today, wood and honeycomb materials are still used to make paddles. But other materials, such as Polymer composite and graphite, are also popular.

The name is a bit odd though: Why pickleball?

While a good crisp pickle does sound good right now, there are no pickles required in the playing.

There’s a rumor that’s gone around (possibly started by some far away journalist …) that the game was named after the family dog: Pickles. Apparently Pickles liked to pick up the ball when it was dead at the net, no doubt from a desire to be involved.

While this version is cute and funny, it’s not the real story. Pickles the dog was named after the game, not the other way around.

The real, albeit less fun, story has to do with Joan Pritchard, who had some experience with rowing.

There’s a term in crew called a “pickle boat.” It’s usually the slowest boat in the race because it’s derived from rowers leftover from all the other teams. Just as a pickle boat picks and chooses from various teams and goes a bit slower, so pickleball picks and chooses its rules from various sports.

The result is a game that’s a little slower—but just as much fun. Regardless of the origin, the game needed a zany name. And pickleball stuck. And really, if you think about it, what about all these other racquet sports and their names? Tennis? What does that even mean?

Perhaps the reason why pickleball is so accessible is because it’s a family game developed by a family. If the whole family is going to play, it not only has to be fun and engaging, but adaptive. Surprisingly the game is not reserved for just families, as it can be quite the workout. Because the game was created to be adaptive and fun, it’s also challenging and very competitive at certain levels. So much so that there are tournaments and pro leagues across the nation.

By 1984, interest had progressed so much that the USA Pickleball Association (USAPA) was established.

It was during this time that an official rule book was developed and circulated.

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“It’s a common misconception that pickleball is very slow and only for the older crowd,” says Ogren, an elite gold medal 5.0 pickleball pro in both singles and doubles. “When played at the higher skill levels, it requires great overall athleticism, quickness, agility, hand-eye coordination, quick reflexes and sound decision making.” Pickleball is making money, winning sponsorships (Selkirk being one of the largest) and creating a name for itself. Because the game can be both played slowly and quickly, most P.E. classes have even picked up the sport. All skill levels, even prolevel players, are able to develop their skill and participate. Regardless, that’s quite the growth in a relatively short amount of time. Perhaps pickleball is fated for the Olympics one of these days? Who knows?

Pickleball is a racquet (or paddle) sport derived from rules from other netted sports, but what is pickleball? It’s kind of like tennis. Maybe like badminton. All the best things about racquet and net sports and none of the bad were adopted and adapted to the game. The result is just plain fun. The server starts the game and serves the wiffle ball, underhand, over the net and diagonally across the court.

Like tennis, it must land within the acceptable perimeter so that the receiver has a chance to get it. They then return the wiffle, underhand, and the opposing side volleys back and forth.

However, upon the serve, the receiver must allow the ball to bounce before returning. The ball must bounce at least once on each side of the court before it is allowed to be returned without bouncing. This prevents players from rushing the net too soon, which eliminates the server advantage. This results in a longer play time. Once a side makes a fault, and misses the wiffle, then that side loses that point and passes the wiffle ball to the opposing team to serve.

Points can only be made on a serve, for which there is only one qualifying try. If there are two team members, if the first server serves a faulty serve, they pass the wiffle to their teammate, who also has a chance to make a qualifying serve. If both serves are at fault, the wiffle ball passes to the opposing team. At no point in the game is a player allowed to hit the wiffle above waist level, or with the paddle at an upward angle. It must be hit underhand and below the waist. Which means that the ball can be tipped just over the net, but not slammed downward.

These rules allow for a longer playing time, meaning that it’s more fun. Especially if your skills are moderate. The competition

48 253 LIFESTYLE MAGAZINE

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Assi

is retained, however. That means, upon learning pickleball, a player can still participate and have fun. Even though they might be losing, or their skill isn’t “up to par.”

“Pickleball is easier to learn and play than tennis. It allows a complete beginner to learn the basics and feel successful early on. That’s one of the reasons why people keep coming back for more,” says Ogren. The game is a win-win! As players progress, they are met with higher and higher rewards, and even at lower levels, players are successful. Perhaps this explains why the game is most often played in teams of two per team, rather than singles. It’s naturally a fun group game.

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Today, the game is still evolving to allow for increased access, and to eliminate needless rules that get in the way of playing longer. Anything that gets in the way of the fun is out! This means that the rules are sometimes adjusted. For example, pickleball now allows balls that have tipped the net during a serve to still be playable. In tennis this is called a “let” and is not allowed on a serve, even if the tennis ball lands in the acceptable space after tipping. “Lets” are allowed in the game play, but not for serves. Pickleball allows the ball to tip the net at any time, which, if you’ve ever delivered a stellar serve during tennis only to have it be “let,” this is quite a relief.

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PICKLEBALL IS THE FASTEST GROWING SPORT IN THE UNITED STATES. Pickleball also just recently started allowing the server to drop the ball, bouncing it on the ground, before serving it. As long as the rules for serves and paddle height are not broken, then the serve is acceptable for play. The ability to throw the ball in the air, and then get it over the net, is often the result of established muscle memory. While throwing the ball in the air usually means a quicker serve, there is no reason for requiring that type of serve from the beginning. This is just one of those rules that allows entrance for all skill levels, as the serve is often the most difficult part of a net and racquet sport to master.

As stated above, pickleball is the fastest growing sport in the United States. But Canada also seems to be picking up the sport. Just as we have pickleball venues in every state, Canada has venues in every province. The game is fun, simple, accessible and competitive. All the good and none of the bad, perfect for families and great for pro players. Rules are changing to allow for more access, and as it continues to spread those rules will continue to be relatively flexible. When it comes to fun, there’s really no hindrance!

As to where pickleball will go next? Who knows! From Washington to New York, from The United States to Canada, there really are no limits as to where pickleball will go.

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ARTS & ENTERTAINMENT

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September 2021

LET’S

PARTY! STATE FAIR WELCOMES BACK VISITORS

By Colin Anderson

W

ashington’s largest gathering is back as the State Fair and Rodeo is ready to rock throughout the month of September.

Fire up the deep fryers and grills, and prepare for the sights and smells that only the fair can deliver. With an incredible live music lineup, several new attractions, and the traditional favorites, it’s a place where everyone will find fun and plenty of memories.

interactive pieces. You’ll find a replica of the original batmobile and bat cave, as well as other rare memorabilia and photo opportunities for the kids. The little ones can also learn what it’s like to be a farmer for a day at The Farm at SillyVille. Here they observe cows being milked, learn how grain is harvested, pick live fruits and vegetables, gather chicken eggs, and plant seeds for the future.

The State Fair and Rodeo kicks off on Friday, September 3, and runs through Sunday, September 26. The opening weekend begins with a bang as The Steve Miller Band opens up the fair Friday night, followed by megastar Carrie Underwood on Saturday and ‘90’s icons Salt N Pepa, Tag Team, and local favorite Sir Mix-a-Lot rounding out the opening weekend performances on Sunday. Other acts throughout the month include 38 Special, Sublime with Rome, Ice Cube, Styx & REO Speed Wagon, Macklemore, and Darius Rucker.

The ever-popular rodeo takes place September 9 through 12, with 24 competitors in each event vying to win it all. You’ll see bull riding, bareback riding, barrel racing and several roping events. Each night you can hop onto the rodeo grounds for the nightly Dancin’ in the Dirt concerts.

The exhibits are always a fan favorite, and new this year is the Hall of Heroes. This exhibit is all about superhero lore and features many

As always, a huge array of food and beverage vendors will be on hand to satisfy your hunger and thirst. To purchase tickets in advance, and for current health and safety regulations regarding the fair, visit TheFair.com.

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FOR EV ENTS, VI SIT 253LI FESTYL EMAGAZINE.COM.

/ September

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CLASSIC CAR SHOW Looking for a free family friendly event? Then head to the Sprinkler Recreation Center (14824 C Street South) in Tacoma on Saturday, September 18, for a Classic Car Show. Car and truck enthusiasts will be able to stroll through the aisles of vintage vehicles, meet the owners, visit vendors and enjoy the park. Be sure to vote for your favorite to help determine this year’s People’s Choice award winner. Proceeds will benefit Pierce County Parks youth programs. The festivities take place 8am to 3pm. To find out more, contact Recreation Coordinator Sangkros Lok at 253.798.4014 or sangkros.lok@piercecountywa.gov, or visit PierceCountyWA.gov/1272/ Classic-Car-Show.

8TH ANNUAL CIDER SWIG Sample craft cider, mead, spirits and more from Northwest makers, enjoy delicious bites from popular area food trucks, enjoy live music throughout the day, as well as games at the Corbhole Pit and Giant Jenga, at this year’s Cider Swig. Held September 25 from 11:30am to 5:30pm at the AMC Field in Tacoma, tickets include five pours, a commemorative 9-ounce glass, access to all ive music and entertainment, food, vendors and other festival fun. Must be 21 years or older to attend; ID is required.

Proceeds from the event support the Greater Gig Harbor Foundation and its environmental education, restoration and conservation efforts across our greater peninsulas. For more information, call 253.514.6338, email ciderswig@gigharbofoundation.org or visit CiderSwig.org.

CHUSEOK KOREAN HARVEST MOON FESTIVAL APCC’s Chuseok Harvest Moon Festival will be held on September 25 at Asia Pacific Cultural Center. With entertainment and excitement ensuing from 11am to 5pm, APCC’s Korean Harvest Moon festival will honor this special tradition that is celebrated worldwide. The event, which will be held in person as well as virtually, will feature various Korean dance teams, Korean music and food, local vendors, plus special presentations revolving around Korean culture. APCC’s 2021 Chuseok Festival can be accessed virtually through the APCC Facebook Page at Facebook.com/ AsiaPacificCulturalCenter. The event is free for the entire family. For additional details, visit APCC96.org.

* Please note, as of press time, these events were still scheduled to take place as planned. Due to the continuing pandemic, there is the possibility that event schedules may change or events canceled completely. Be sure to visit event websites to stay up to date with current information.

SUBMIT YOUR EVENTS ONLINE! 56 253 LIFESTYLE MAGAZINE

Want your event to appear on the largest event site in the Northwest?

Submit your events to us online at Events.DirectoryNorthwest.com 24/7, 365 days a year!

Join the ride. Make a difference.

SEPTEMBER 11, 2021 Registration is open!

This one-day bicycle ride with 150-, 100-, 80-, 40- and 25-mile routes is presented on September 11, 2021, by the Sandpoint Rotary Club to benefit literacy and after-school reading programs for the Lake Pend Oreille School District and other Rotary community service projects. The 150-, 100- and 80-mile routes incorporate a newly paved route through Montana, alleviating traffic congestion on the customary routes leading into Clark Fork, Idaho.

Learn more at CHAFE150.org.

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Eat & Drink

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ZUCCHINI BANANA NUT BREAD Recipe Courtesy of Tina VanDenHeuvel-Cook, NTP, NHC You can follow Tina @madebetterforyou on Instagram

INGREDIENTS: 2 cups grated zucchini 2 1/2 cups almond flour 1/2 cup sweetener (I use Lakanto brand golden sweetener) 1/3 cup unflavored whey protein powder 2 1/2 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. nutmeg 1/2 tsp. salt 3 eggs beaten 1/3 cup sour cream 1/4 cup butter melted 1 tsp. vanilla extract 1 overripe banana, mashed 1/2 cup walnut halves

METHOD: • Preheat the oven to 325˚F. Line a 9x5 loaf pan with parchment paper.

• Wrap the grated zucchini in a clean kitchen towel and squeeze out as much liquid as you can. Discard liquid and set zucchini aside.

• In a large bowl, combine the dry ingredients: almond flour, sweetener, protein powder, baking powder, cinnamon, nutmeg and salt. Stir with a fork.

• In a separate bowl, combine the wet ingredients: eggs, sour cream, butter and vanilla.

Stir in mashed banana.

• Add wet ingredients to the dry ingredients and stir to combine. Stir in zucchini and walnuts.

• Pour batter into a parchment-lined loaf pan and bake in a 325˚F oven for 60 minutes or until a toothpick comes out clean. Let cool before serving. Slice into 12 slices.

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Travel A PERFECT FALL GETAWAY EXPLORE CENTRAL OREGON FROM THE LUXURIOUS BRASADA RANCH

BY MARGUERITE CLEVELAND

C

entral Oregon is one of the top destinations in the United States for outdoor adventures. In early fall, you can still enjoy water activities, hiking, golf and cycling as the weather begins to cool down a bit. There is plenty to do exploring the cities in the area. Bend is larger with plenty of restaurants, craft breweries and lots of tax-free shopping. The charming small towns of Redmond, Sisters, La Pine, Prineville, Madras and Warm Springs have a historic vibe with local shopping and restaurants. Whether you want to be super active or chill on the back porch of your cabin, there is something for everyone in Central Oregon.

Where to Stay The luxurious Brasada Ranch is a destination resort situated on 1,800 acres of high desert on the scenic Powell Buttes in Central Oregon. This stunning location has panoramic views of the surrounding mountains and high desert. Its location, about 20 minutes from Bend, makes it a perfect base to explore the area. Much of the property is left in a natural state, and its isolated location adds to the sense of peace and quiet. Accommodations vary from the adult-only Ranch House suites to the rustic luxury of the one- to four-bedroom Sage Canyon Cabins. They are fully equipped with everything you need for your stay.

On the resort you will find a world-class golf course and a state-of-the-art fitness facility. They even have Peloton bikes. The ponds below the Trestle Bridge are stocked with fish, and spin rods are available for rent. The heated pools and spas are just stunning, with the Cascade Pool designated for adults only. Children will love the waterslide. Plan to take a hike on the resort to Spirit Rock to watch the sunset. It has stunning 360-degree views of the resort and the surrounding area. On site is a Brasada Adventures Concierge, which can help you plan activities both on and off the resort.

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Insider Tip: Book a cabin with an outdoor hot tub. The lighting at the resort is designed to not interfere with the dark skies. The cabins are laid out in a way that feels very private. During my stay we used the hot tub every night and enjoyed stargazing in the pitch, dark night skies. Truly an amazing experience.

Where to Eat With a fully equipped kitchen, you will want to cook a meal or two at your cabin. The resort offers their famous Ranch Platters, which you can order by 11am for the next day. There are a variety of entrée options, and it includes all the ingredients and detailed instructions to prepare the meals. It comes with three sides, and you can even order wine to pair with your meal. The resort has two restaurants, as well as dining events, so make sure to check the website for some culinary opportunities.

If you are going to go out to dine, you need to head to Bend. There are a crazy number of award-winning chefs, and the dining scene is a foodie’s Mecca.

According to “The Huffington Post,” Bend was named one of the top cities with the most eateries per capita. The choices can be overwhelming. You can go trendy, but the Pine Tavern, a local favorite, has been around since 1936. This darling restaurant actually has two Ponderosa pine trees growing in the dining room. Dine indoors or, if the weather is nice, outdoors overlooking Mirror Pond. The menu is simple and hearty. If you’re lucky, there will be prime rib available as a special.

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What to Do Before venturing off the ranch, take advantage of all the activities. A great fall activity is horseback riding. Brasada Trails offers trail rides on Mustangs, Draft-Cross and Western Pleasure horses. There are more than 900 acres of high desert to explore on horseback. An experienced guide will pair you up with a horse based on your ability. In addition to the trail rides, there are other experiences available throughout the year.

Insider Tip: Carrots are available at the General Store to grab to feed the horses.

Smith Rock State Park is the crown jewel of Central Oregon and, if you do nothing else, is one activity not to miss. It rivals the Grand Canyon and Yosemite National Parks for stunning scenery. Plan to get here much earlier than you think you need to because it is extremely popular. The park is open dawn to dusk for day use. Bring plenty of water and plan to do some hiking. Trails range from easy strolls along the rim overlooking Smith Rock to epic elevation climbs for magnificent views. Be aware that, although there is an easy trail down in the canyon, you will have a steep climb back up at the end, so plan for it. In addition to the great hiking, the area is popular for rock climbing. It is so amazing seeing all the people scrambling up the sides of Smith Rock.

The High Desert Museum is such an eclectic destination. You will find not only art and history but also wildlife. The museum architecture blends well with the natural setting, and there are indoor galleries as well as outdoor spaces to

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explore on the 135-acre campus. There are such a variety of exhibits. Indoors you can learn about the history of the Plateau Indian Nations as well as early settlers. Animal exhibits include the Desertarium and the resident porcupines. Once you head outside, the trail will take you to a range of exhibits to include the Miller Family Ranch, which often has living history presentations. The Sawmill is fascinating as well as the exhibit on the effects of wildfires on the forest. The otters frolicking in their enclosure are always a hit.

Insider Tip: Silver Sage Trading is the museum’s gift shop and has such a great variety; a perfect place to purchase souvenirs from your trip, and it helps support the High Desert Museum.

There are so many cute small towns just a short drive from the Brasada Ranch. A must see is Sisters, a Westernthemed town that is filled with culture. There are more than 14 art galleries nestled among the Western-themed buildings in the Hood Avenue Art District. There is a good local music scene with the Sisters Folk Festival in early October. Shop the galleries and boutiques, and enjoy lunch at a local restaurant.

Central Oregon is known for its outdoor recreation, but there is so much more. It is the perfect destination for a fall getaway. There is something about visiting a destination resort that is so relaxing and helps you to slow down a bit.

Insider Tip: If you don’t feel like driving, you can catch an Alaska Airlines flight from Seattle or Spokane to the Redmond Municipal Airport – Roberts Field.

The Specifics Information VisitCentralOregon.com Where to Stay The Brasada Ranch - Brasada.com Where to Eat Visit Bend - VisitBend.com/food-drink/restaurants The Pine Tavern - PineTavern.com What to Do Smith Rock State Park - SmithRock.com High Desert Museum - HighDesertMuseum.org

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