The Review, October 2013, Vol 11, Issue 10

OCTOBER 2013 • VOL 11, ISSUE 10 THANKS TO OUR ADVERTISERS, IT’S STILL…

FREE!

NORTHWEST

The Best of the Pacific Northwest!

MOUNTAINS

Foundations of the Northwest STORY ON PAGE 8

BACKGROUND PHOTO:

Sunset paints an alpine peak and lake in the Wallowas.

Experiencing the physicality of the mountains—an ascent of Mt. Hood.

LEFT: A fiery sunset lights up the treeline in the north Cascades.

RIGHT:

over the

I

t seems summer has left us most abruptly with a bang and nary a whimper. One day it was hot and now it is rainy and cool and, as the Irish like to say, it’s a soft day.

Not that I dislike the rain, mind you, and certainly my garden loves it—my lawn is greening up nicely—but the change could have been a little more gradual, thank you.

So here we are at autumn and with it all the seasonal changes that go along with autumn in the garden. It’s harvest time and your garden is winding down

By Cheryl Spaulding production. It’s also time for preserving your harvest. It’s time for jam and jelly making, canning, drying and my latest favorite means of preserving brandying and pickling.

I had a bumper crop of figs this year. Wow, I’ve never had so many figs! But since I had so many, I chose to try making brandied figs. It’s an old Italian tradition. Not that I’m Italian but it made sense to me. We opened the first jar about two weeks after production. OMG!!! They are so good!

Take fresh figs, wash each well, and pat dry. Puncture the bottom of each with a paring knife and slip a quarter of a walnut into the hole, together with an anise seed or two, if you like them. You can also use bits of hazelnut, or pecans. Put the figs in a jar, sprinkle more walnut or hazelnut slivers over them together with a couple more anise seeds, and fill the jar with a mixture of rum and grain alcohol, favoring the rum if you prefer sweeter figs, and the alcohol if you’d rather they be stronger. I used 60% rum and 40% bourbon. (Ha ha, I told you they were good.) Seal the jar, let the figs sit for a couple of weeks, and they’re ready.

You can use this brandied fruit recipe for any kind of fruit. In fact if you’all hail from the south, brandied peaches are probably part of your genetic history. (Great for plums, too.)

I also made fig and apple jam as well as my version of homemade fig Newton cookies.

The tomatoes are heavy on the vine this year. I tried two new Russian varieties and not only are they very sweet but big producers. I only grow heritage tomatoes. I find my family much prefers the less acidic taste. These are not tomatoes for growing in a pot on a small patio. Nor do they suit being grown hanging upside down; the vines are simply too long. But the flavor is sweet, mild and stirs fond memories of tomatoes grown in my grandmother’s garden.

My favorite means of preserving tomatoes this year is making homemade V-8 juice. Of course V-8 juice is available in the grocery store and my family loves the vegetable drink but at $2.99 a bottle in the grocery store, it can be a tad expensive. Here’s my recipe:

Garden Gate

6 pounds of vine-ripened, tomatoes (preferably heirlooms), coarsely chopped 2 cups chopped white or yellow onion 2½ cups chopped celery 1 cup chopped fresh parsley (stems are fine) 2 Tablespoons honey 2 teaspoons salt 1 teaspoon cumin powder 6 drops hot sauce, such as Tabasco (I used Chipotle pepper-style for that sweet smoky flavor).

Is that all there is?

Put all the ingredients in a large stainless steel pot. Bring them to a simmer and cook, uncovered, until very soupy, about 40 minutes.

After cooling, carefully blend the vegetable mixture in batches in a counter top blender, and then put it through a food mill. If a thicker juice is desired skip putting it through a food mill.

Add several splashes of Worcestershire sauce (to taste). Finish with freshly ground pepper.

Chill for at least several hours before adding more salt or other seasonings. This juice will keep for at least a week in the fridge.

To preserve your juice in glass jars: Heat juice 5 minutes at 190°F (just below simmering). Do not boil. Add 2 Tablespoons lemon juice or 1/2 teaspoon citric acid to each quart jar. If using pint jars, add 1 Tablespoon lemon juice or 1/4 teaspoon citric acid.

Ladle hot juice into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.

Process pints 40 minutes and quarts 45 minutes in a boiling water canner.

The juice will separate a little bit upon sitting in storage. Just shake it up, pour a glass and enjoy.

Did I mention pickling? I’m in love with pickling. This means of preservation is so easy! This is my sister’s recipe, she has pickled green beans and pickled asparagus for several years. However, I decided to try a multiple-vegetable mixture of cauliflower, green beans, red sweet peppers, onion, carrots and zucchini.

For pickling liquid: 2½ cups distilled white vinegar 3 cups water ¾ cup sugar 1 tablespoons kosher salt 1 teaspoon yellow mustard seeds ½ teaspoon dried hot red-pepper flakes or small chili peppers from your garden You can use any or all of the following vegetables: 1) head cauliflower (2 lb), trimmed and broken into 1– to 1½–inch florets (6 cups) 2) 1 red bell pepper, cut into 1–inch pieces 3) 1 yellow bell pepper, cut into 1–inch pieces GARDENING—cont’d on page 7

2 • THE REVIEW • OCTOBER 2013

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den Insect ar s G

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t

iguring out who did what to my plants can sometimes take a bit of detective work, but other times I just de hhappen to be there when it’s happpening. Some crop damage I have learned about from my books, but l oother times I just become familiar with the difw o vLI fer ferent patterns ST K o OR n O ow andGL YA OF or accompanying ac ND AR PHOTO S BY NORA marks or damage on the foliage or vegetables. I even snoop around in the leaves if a likely critter isn’t readily visible. I like to know who is responsible so I can find the best fix for the problem if I need to.

This spring and early summer I was seeing some unfamiliar damage to the young leaves on my sunflower plants.

There were a lot of tattered holes along the main ribs and smaller ribs of the higher leaves. I was also seeing similar damage to quite a number of my swiss chard leaves. I was a bit puzzled by the damage until one morning I went out ABOVE: What a fancy looking caterpillar with its’ little and caught the perpetrators in the act. A tufts of black hairs. Oh, but these tobacco bud small flock of hungry little finches of worms are so hungry for my pretty petunia flowers. some sort were just getting their morn- ABOVE RIGHT: I guess even sunflower leaves ing servings of vegetables. They would are good to eat, at least for busy little finches. They are quick to scatter and fly sit on the sturdy stem of the sunflower before I can take their picture at the leaf and nip little bites out of the leaf, sunflower snack bar leaf. working their way outward from the RIGHT: Leaf Miners have been snacking on main trunk. I don’t mind since they my swiss chard as evidenced by the large didn’t seem to stunt the sunflowers brownish patches. much and they make a lovely chirping BELOW: Who has been eating my chard? Little as they chatter with each other while finches who are very hungry and know a vegetable when they see it. Good snacking away on the greens. Later in good thing I have plenty of swiss chard to share. the season I knew they would also be having meals of the sunflower seeds, too. I just covered the sunflower seed heads I wanted with paper bags to protect them from the hungry little birds. That method worked well until later when the squirrels were done with the walnuts. Squirrels are a bit more dexterous and were able to tear open the bags and proceed to break off chunks of sunflower head to have all to themselves. I was glad I had already harvested most of the mature sunflower seed heads I wanted. From then on I decided to let all my little garden visitors have all they wanted of the rest.

Leaving the stalks in place makes it a win–win for all as I can still get a few more small sunflowers for late season bouquets and the critters can get a few more morsels for themselves as the sunflowers try making a few more seeds while they can.

Even my young peas in the spring are not immune to some damage. I often find little ‘v’ shaped nips out of the young pea leaves that are close to the ground.

As the plants mature and climb up the supports the nips lessen. The ‘v’ shapes are amazingly similar to the shape of little birdie beaks. These nips are only Expires 10/31/2013 • Cannot be combined with any other offer. • See store for details. on the outside edges of the

leaves and are neatly and tidily done. They never seem to have to pull too hard to get the bites as the plants are not pulled up at all. It doesn’t seem to stunt the plants and also only lasts a short while. I find it kind of comforting that I can help out these little birds in the spring when food is a bit hard to find.

The most common critter problems I have are with the slugs and cutworms, especially in the spring. Slugs will leave their classic silvery trails and gaping random holes in leaves or, more frustrating, is their ability to wipe out my whole patch of newly emerging lettuce seedlings. I can go out one morning and see my seeds all nicely sprouting, but the next night those beastly slugs will have come in the night, seemingly as a marauding party, and just have a complete feast on all those tender greens leaving me quite dismayed. I then resolve to be back the next night for my own version of a slug swimming lesson session. The cutworms often get the same treatment especially if there is a heavy infestation. I know they grow up to be a moth with interesting patterns of grays and brown on their wings and provide food for a wide variety of wasps but I don’t appreciate it when they eat almost everything in sight as they did one year in my yard.

My swiss chard doesn’t get bothered much by slugs, but the leaf miners just about always come to share in many of the mature leaves. It starts out when the adult, a small, lightly bristled, yellowish fly, lays a cluster of tiny, oblong shaped eggs on the back of a nearly mature chard leaf.

These little eggs hatch out and become a little maggot that burrows in between the layers of the leaf. They like that more tender portion of the leaf there. While there they make larger and larger blotchy patches of damaged and dead sections of leaf as they eat and grow to become

What Did

THAT?

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INSECTS—cont’d on page 5

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OCTOBER 2013 • THE REVIEW • 3

hours will take effect: 10 a.m. to 2 p.m., Wednesday through Saturday.

GIFT SHOP ITEMS: We have several local and regional history books for sale. We also now carry True West magazine, which has been in publication for over 60 years.

We carry the current issue, as well as several back issues.

If you like Old West and cowboy history, this is the magazine for you.

ART DISPLAY/SALE: See artwork by local artists on display and sale now through the end of October.

Photographer Jack Pompella has a large selection of his fine black-and-white and color photos for sale. Sculptor Allan Schwindt has several of his wonderful bronze wildlife pieces on display, including a look at the different steps in producing a bronze sculpture.

QUILT SQUARES: This year’s Street Art project focuses on colorful quilt squares, made of wood and painted by local artists. The squares are hanging from light posts along Cowlitz Street. Many of the squares are being auctioned off—stop in the Exhibit Hall to bid on the quilt square of your choice. The auction has been extended through the end of November.

HOLIDAY BAZAAR: We’ll be holding our annual holiday bazaar on November 8 and 9. Interested vendors may call Barb Byker at 430-2146 for more info.

LOCATION: The Exhibit Hall is located at 147 Front Avenue NW in downtown Castle Rock. Take Exit 49 from I-5, turn west into town, veer right onto Front Avenue, and we’re four blocks ahead on the right. Call 274-6603 for more info on any of the above items.

IN THIS ISSUE The Review — October 2013, Vol. 11, Issue 10 9 History: What’s

On the Cover

In A Name?

Mountains: Foundations of the Northwest (story on page 8)

By Karen Johnson

12 Restaurant Review: Clam Chowder: Where To Get the Good Stuff

By Matt Coffey

2 Over the Garden

By Diva Gastronomique

Gate: Is That All There Is?

13 Religion:

By Cheryl Spaulding

Strong Man Bound

3 Garden Insects to

By Lori Anderson

know and Love: Who did that?

14 Birds Galore: The Elusive Sora

By Cheryl Spaulding

By Norma Brunson

4 What’s Happening

15 Saving Bees

Around Town

from Extinction

6 At the Theater: Arsenic & Old Lace 7 Fine Wine: The not-soglamorous side of wine

By Cheryl Spaulding

16 Stepping Stones

By Pat Stepp

Guest Columnist Cheryl Spaulding

WHAT’S HAPPENING Library Sale Get prepared and stocked up for the winter. Friends of the Library—Kalama (FOLK) will have a library sale on October 18 at the city hall council chambers: 320 N 1st street in Kalama, from 10–5.

Hardbacks, special books, and paperbacks will be available. Come and support the Kalama library.

TOPS #1129 Meets in Woodland The TOPS #1129 Group meets at 9:00 a.m. on Tuesdays for their weigh-in and meeting at the Woodland Community Center located at 782 Park Street. For more information contact Delores at 360606-6434.

BAZAAR Fundraiser for Youth Center Sunday, Oct. 6th from 10 a.m. to 5 p.m. at 1300 Atlantic Ave., Woodland, WA, featuring Christmas and Fall themes; scissor sharpening ( 1 to 3 pm only); homemade items, flower arrangements, bird houses, candles, massages and more! For more information, contact Cora Risley at 360-673-4647.

Are You a Daughter of the American Revolution?

Fort Vancouver Chapter of the Daughters of the American Revolution will meet at the 11 a.m. Tuesday, October 8th at the Smith-Reynolds American Legion, 4607 NE St. James Rd., Vancouver, WA. Lois Furlong will speak on Internet Security.

Prospective members are invited. Genealogical research help is available. Contact Sue Mills at 360-5735445 or suessearch@comcast.net.

Members are asked to bring aluminum cans, nail clippers, body lotion, Gold Bond powders, and lip balms along with the labels & box tops.

Events at the Castle Rock Exhibit Hall!

HOURS: After several weeks of street and sidewalk construction, the Hall is open again. Our summer hours, in effect through the end of September, are WHAT’S HAPPENING AT VFW 10 a.m. to 4 p.m., Monday through Saturday. Beginning in October, our winter GUARANTEED WINNERS!!

B I N G O

Every Tuesday, Starting September 10, 2013 Games Begin @ 6:30—Doors Open @ 5:00 PM BREAKFAST—2nd Saturday Each Month; 8–11 AM Please call if you have questions: Phone: (360) 225-1273; Fax: (360) 225-4838; web: www.reviewmediagroup.com; e-mail: info@reviewmediagroup.com Physical address: 131 Davidson Ave., Suite AA; Mailing address: PO Box 244, Woodland, WA 98674 Deadlines: Please see our deadlines on our website at www.reviewmediagroup.com.

Member, Woodland and Kalama Chambers of Commerce Circulation approx. 15,000 throughout Woodland, Kalama, Ridgefield, La Center, Cougar, Amboy, Yale, Fargher Lake, Battle Ground, Vancouver, and Kelso/Longview).

Published monthly on the first of the month with Special Editions each year.

Owner, Publisher, Editor: Gloria Loughry; Advertising Sales: Gloria Loughry, Cheryl Spaulding; Columnists/Guest Writers/Invaluable Helpers: Lori Anderson, Norma Brunson, Nora Garofoli, Tony & Cheryl Spaulding, Pat Stepp, Matt Coffey, Karen Johnson, and Guest Contributors; Printed by: The Gresham Outlook Unsolicited photographs and manuscripts are welcomed, but will only be returned if accompanied by a self-addressed, stamped envelope. The publisher does not assume and disclaims any liability to any party for any loss or damage caused by error or omission in this publication.

Reproduction is not allowed without written permission from the publisher. All material herein is copyrighted and may not be republished or distributed in any form whatsoever without express permission from the Publisher.

Gus Forbes VFW Post 1927 434 Davidson Ave., Woodland, WA (360)225-5854

Volunteers Needed Woodland Mobile Meals is in need of volunteer drivers. Meals are picked up at the America’s Family Diner on Lewis River Drive at 10:45 along with recipients names and addresses. Delivery usually takes a little over an hour. If you are interested in assisting with this outreach to seniors program please call Moze Meeker at 225-6501 or June Jones at Woodland Real Estate 2258278. Substitute drivers are urgently need for October 3–11. Deliveries are in the Woodland, WA, metro area.

CLASSIFIEDS ANNOUNCEMENTS ANNOUNCEMENTS

01

FOR RENT

PUBLISHER’S NOTICE

ROOMS FOR RENT

ALL REAL ESTATE advertised in this newspaper is subject to the Federal Fair Housing Act of 1978, which makes it illegal to advertise “any preference, limitation or discrimination based on race, sex, or national origin, or an intention to make any such preference, limitation or discrimination”. The Review will not knowingly accept any advertising for real estate which is in violation of the law. All dwellings advertised in this newspaper are available on an equal opportunity basis. To complain of discrimination, call HUD toll free at 1-800-424-8590.

Downtown Woodland, $420/mo + tax or $150/wk + tax, utilities included. Call 225-7339 or 7723518.

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Meteorologists Will Once Again Gather in Portland to Forecast Upcoming Winter Weather Portland, Oregon (September 20th 2013)—The Oregon Chapter of the American Meteorological Society (AMS) will once again host the 21st annual Winter Weather Forecast Conference Saturday, October 26th @ 10 AM in Portland. Meteorologists from across the Pacific Northwest will once again descend on the Oregon Museum of Science and Industry (OMSI) to give their prognostications for the upcoming winter. With the absence of El Nino or La Nina, could the Pacific Northwest be in for a wild weather ride this winter? Will it be a good ski season in the Cascades? The Oregon AMS will also take a closer look at the accuracy of those ever-popular Farmers Almanac forecasts. Are they really as accurate as they claim to be? A $300 Davis home weather station will be raffled off to one lucky winner. Media outlets are once again encouraged to advance and cover this annual event. The Oregon AMS is available for media interviews in advance of the conference.

For complete meeting details, please see: http://www. ametsoc.org/chapters/oregon/

21st annual Winter Weather Forecast Conference What: 21st annual Winter Weather Forecast Conference When: Saturday, October 26th 2013 @ 10 AM. Where: Oregon Museum of Science and Industry (OMSI), main auditorium, 1945 S.E. Water Ave. in Portland.

For driving directions to OMSI click: http://tinyurl. com/6rrz8em.

Meeting and parking cost: This meeting is free and open to all ages of the general public. Free parking in all OMSI parking lots.

Overnight Accommodations: For overnight accommodations in Portland, please see: http://tinyurl. com/7boqrsf Agenda: Meteorologists from across the Pacific Northwest will once again give their weather prognostications for the upcoming winter.

Please note—OMSI’s main auditorium will hold approximately 300 guests. Please arrive early in order to be assured a seat. Once standing room capacity has been met, the only additional viewing area will be from the hallway outside.

Who is the Oregon AMS? For more information, go to their web site at: http://www.ametsoc.org/chapters/oregon.

Fall Craft and Nut Sale at St. Timothy’s in Chehalis Come join us Saturday, October 26 from 9 a.m. to 3 p.m. for our annual Fall Craft and Nut sale at St Timothy Episcopal Church located at 1826 SW Snively in Chehalis.

Episcopal Churchwomen have assembled a variety of beautifully packaged nuts for holiday baking and gifting.

Baked goods and pie by the slice will be available for purchase. Talented local craftsmen will have their art for sale. Our annual event, Happiness is Handmade, provides all proceeds raised by the church to go to those in need through donations to various local community programs.

For more information, contact Nancy Simms at 360-7486510 or k_nsimms@msn.com

CLEANING GREASY DRIVEWAYS AND GARAGES When I was a kid, my father pulled the engine on his Volkswagen bug in my Grandmother’s garage. He made a huge oil stain on the floor, which Nanny tried to clean with all sorts of compounds. She finally used Pepsi and a scrub brush. It got the stuff off when nothing else would. She swore by it after that.

And it’s non-toxic, inexpensive, and readily available.

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4 • THE REVIEW • OCTOBER 2013

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Mount St. Helens Recognized for Historic Cultural Significance

Vancouver, WA—On September 11, 2013, Mount St. Helens was officially listed in the National Register of Historic Places for its significance as a Traditional Cultural Property to the Cowlitz Indian Tribe and the Confederated Tribes and Bands of the Yakama Nation.

The area encompasses 12,501 acres of the Mount St. Helens National Volcanic Monument on the Gifford Pinchot National Forest in southwestern Washington State.

Authorized by the National Historic Preservation Act of 1966, the National Register is part of a program to coordinate and support public and private efforts to identify, evaluate, and protect America’s historic, archaeological, and traditional cultural resources. Mount St. Helens qualified for listing in the National Register as a cultural landscape central to the oral traditions, geography, and identity of the native peoples of the area. The nomination process took several years and was a collaborative effort between the Gifford Pinchot National Forest and Cowlitz Indian Tribe. “Mount St. Helens is well-known around the world for its status as an active volcano and the Forest Service has profound respect for the cultural significance of the area.

This formal recognition further validates our deep and long-standing relationships with our tribal partners,” said Gifford Pinchot National Forest Supervisor Janine Clayton.

The mountain is of particular importance to the Cowlitz Tribe and falls within the area of their land claims made during treaty negotiations with the federal government in the 1850s. The traditional name for the mountain, Lawetlat’la, translates as “smoker” in the INSECTS—cont’d from page 3

a pupa that will drop to the ground to finish changing to a new generation of fly there.

I usually have so much chard, volunteer and purposely planted that I don’t worry about the problem. If I get a really bad infestation I will pull it all up and put it in the yard debris barrel or garbage and then wait for cooler weather to plant a fall crop when these guys are dormant.

One year I had tobacco bud worms really making a wreck of a pot of petunias I had nicely growing. They love the flowers for snacks as caterpillars when they are the most hungry. They later become a small– to medium–sized moth of light coloring with light gray lines across their wings. These guys also like to munch on geraniums, among other things.

Even with these few pests among the many insects it is a great group that share my outdoor world with me. What a great variety of life that I have just begun to get to know. I know many more discoveries are out there yet to see.

English language. An image of the volcano appears on the official seal and emblem of the Cowlitz Indian Tribe. Of the new designation, Tribal Council Chairman William Iyall said, “The listing of Lawetlat’la as a Traditional Cultural Property honors the long relationship between the Cowlitz People and one of the principal features of our traditional landscape. For millennia, the mountain has been a place where Tribal members went to seek spiritual guidance. She has erupted many times in our memory, but each time has rebuilt herself anew.

She demonstrates that a slow and patient path of restoration is the successful one.”

Formal listing was recommended earlier this year

by Dr. Allyson Brooks, State Historic Preservation Officer and Director of the Washington Department of Archaeology and Historic Preservation. In response to the recent listing, Brooks said, “Recognizing significant cultural Native American places in Washington has been a priority for this agency. This is the second Traditional Cultural Property listing in Washington State and one of the very few Traditional Cultural Property listings nationwide. Washington is proud to be in the forefront of recognizDOWN TO ing tribal places and history.” More than EARTH 80,000 properties are Satellite TV currently listed in the National Register of Historic Places.

Of that total, only 23 are Traditional Cultural Properties.

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OCTOBER 2013 • THE REVIEW • 5

“The gentleman died because he drank some wine with poison in it… if we could help other lonely old men to that same peace— we would!”

—Abby

M

AT THE

Theater

Arsenic &Old Lace

Longview)—and you will see why Arsenic and Old Lace became one of the longest-running plays on Broadway.

The production team includes director and producer, Melinda Leuthold, Stage Manager Tessa Johnson, Lighting and Sound Designer, Hal Phillips and Set Designer, Jeff Leuthold.

Tickets are available by going to the theatre’s website at www.lovestreetplayhouse.com or (accepting cash and checks only) at Columbia Bank, 782 Goerig Street, Woodland, WA or by calling (360)907-9996. Advance ticket prices are $12 - $15. All seats are reserved.

A COMEDY TO DIE FOR…

eet Abby Brewster (Melissa Haviv of Kalama) and Martha Brewster (Lexy Dillon of Boring, OR), two charitable and charming elderly sisters who poison lonely, old men to send them to a better place in Love Street Playhouse’s production of the Joseph Kesselring comedy classic ARSENIC AND OLD LACE, with performances October 11–27 at the Love Street Playhouse, 126 Loves Ave in Woodland, WA. After serving their guests a concoction of elderberry wine laced with arsenic, strychnine, and “…just a pinch of cyanide…” Abby and Martha enlist the aid of their mentally challenged nephew Teddy (Michael McElliott of Longview), the very embodiment of Teddy Roosevelt, to bury the bodies in their cellar.

When nephew and renowned dramatic critic Mortimer Brewster (David Roberts of Vancouver), discovers one of the victims stuffed in a window seat, laughter prevails as he attempts to keep his aunts’ unusual proclivity from his fiancée, Elaine (Melissa Schurman of Woodland); his vengeful brother Jonathan (Dan Davis of Woodland); and the oblivious police (Scott Clark of Kalama, JD Carpenter of LaCenter and Kyler Mitchell of Vancouver).

“This play is one of my favorites and I’m so excited to finally be able to present it to our community. I am sure that our audiences will be thrilled with not only the crazy antics of these homicidal Brewster sisters, but also with our talented cast. It’s a very entertaining show— one you won’t want to miss,” says Director Melinda Leuthold.

Join our versatile cast—a doctor of questionable surgical ability (Duane Peterson of Battle Ground); a minister protecting his daughter from the wiles of the theater (Carl Haeger of Woodland); a would-be boarder who barely escapes with his life (Tom Golik of Woodland); and an unwitting sanitarium superintendent (Mark Bergeson of

6 • THE REVIEW • OCTOBER 2013

POURING THE POISON: Martha Brewster (Lexy Dillon) pours her deadly concoction as her sister, Abby (Melissa Haviv) looks on in anticipation.

ALL TIED UP: Mortimer (David Roberts) struggles to free himself after his sinister brother Jonathan (Dan Davis) has trussed him up for a slow, surgical murder that gets interrupted by the police. photos by darcie elliott photography

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D

rinking wine can be empowering, it’s a regal mix of science, marketing and culture...

Drinking wine is used to celebrate and socialize.

Churches have used wine for centuries in religious ceremonies. Historically, rulers used wine to sedate or excite the masses. Women and men for eons have used it to seduce each other.

Mastering wine has always meant being powerful.

Serving wine has long meant being popular. And just think how in our modern society sparkling wine signals joy, mulled wine signals the onset of winter and a really hearty red wine is said to compliment an excellent steak.

Wine has been around for a long time but for all of the glamour, mystery and supposed sophistication, some wines and wine makers aren’t always what they are cracked up to be. Wine making is time consuming, expensive and can be hard work. Depending on the type of wine the time from harvest to drinking can vary from a few months for Beaujolais nouveau wines to over twenty years for top wines.

Wineries have grown over the years from a very small industry to being one of the largest industries in the world.

Begin with the cost of owning the land—not every piece of land is suitable for grape production, you know. Growing the grape, harvesting, production, the bottling, marketing, advertising and all the other actions that both small and large businesses go through daily just to stay in business means someone along the way may feel they need to reduce quality, just a little bit. Unfortunately that action will probably show up in the quality of the wine produced.

GUEST WRITER, CHERYL SPAULDING

The not-so-glamorous side of wine…

GARDENING—cont’d from page 2

Almost daily you can find someone somewhere opening a new winery with a tasting room as if that is an instant road to success. Do they grow their own grapes or work with a grower who will provide the grapes for them. (Cost factor) Have they added in the cost of doing business and dealing with the public?

(Cost factor) Too often businesses start out based on the dream of owning a business and not on the cold hard facts of doing business. Dreams do not always equal success and, more importantly, profit. And without profit there can be no success.

Some wineries may also choose to foist poor quality wine on the unsuspecting public for a variety of reasons. Just because a winery exists does not mean it sells a good quality wine. Do your research. It’s up to the consumer to know their wine, to be able to tell the difference between good and not-so-good wine.

There has always been an inescapable mythology around the drinking of wine. The unknowing consumer can easily be duped into thinking because of the attractive tasting rooms, out-of-the way wineries and fancy bottling that they are in for a real treat. But all too often they may also find the wine bottled too young or poorly made.

Don’t get me wrong there is nothing wrong with new wineries.

Do you research, know your wines, what you like and what you don’t like before you go on a “winery crawl.” If you don’t have an educated wine palate, visit wineries with a friend who does know wine and who can help guide you along the way. And most of all beware of wineries that, with a little bit of knowledge tucked under their belt and all the best intentions in the world, still look like they might not be there next year.

BOUND—cont’d from page 13

4) 4 carrots, cut diagonally into 1/2-inch-thick slices (2 cups) 5) 4 celery ribs, cut into 1-inch-thick slices (3 cups) 6) 1 cup large brine-cured green olives 7) ½ cup oil-cured black olives (6 oz) Preparation is easy Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.

Bring about 6 quarts unsalted water to a boil in an 8-quart pot. (Have a large bowl of ice and cold water ready.) Add cauliflower to pot and blanch until crisp-tender, about 4 minutes, transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing four minutes each for bell peppers and carrots and two minutes for celery. Drain vegetables in a colander and spread out on two large kitchen towels to dry.

Add cooked vegetables, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day. I put my up in glass jars and left them to marinate in the refrigerator for a week before eating.

Oops, got to go. I’m out of time. Bye for now.

—Happy Gardening!

“Cast all your anxiety on Him because He cares for you. Be alert and of sober mind. Your enemy the devil prowls around like a roaring lion looking for someone to devour. Resist him, standing firm in the faith, because you know that the family of believers throughout the world is undergoing the same kind of sufferings.”

—1 Peter 5:7–9 New International Version (NIV); Holy Bible, New International Version®, NIV® Copyright © 1973, 1978, 1984, 2011 by Biblica, Inc.® Used by permission. All rights reserved worldwide. *New American Standard Bible (NASB)Copyright © 1960, 1962, 1963, 1968, 1971, 1972, 1973, 1975, 1977, 1995 by The Lockman Foundation.

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MOUN

I

n the Pacific Northwest, mountains produce the region’s topographical, climatic, and ecological diversity. They are the spice of life. Their striations divide up sub-regions of our land, providing a pleasing preclusion to the monolithic biosphere that would form atop a more homogeneous geography. The largest of our mountain ranges, the Cascades, form the basic east-west bifurcation of our region, creating the familiar maritime-continental STORY AND PHOTO WWW.COFFEY climate zones that leave some of us west and some of us dry. The bifurcation extends through the entirety of the region’s ecology, producing the significant differences we see in weather, water, vegetation, and animal life.

The mountains themselves are formed in a few different manners, each the result of tectonic plate movement. Large ranges of mountains are formed when two plates push into each other. Akin to a tablecloth pushed against an object, a tectonic plate under compression will form folds which rise above the surface of the surrounding landscape. Volcanic mountains form when magma produced by one plate sliding under another erupts onto the earth’s surface. Block mountains are sections of broken plate formed when a plate is splits apart under tension. The main spine of Washington and Oregon’s Cascades is one long series of fold mountains interspersed with higher volcanic peaks.

Though the Cascades certainly dominate our region, other, smaller ranges spring up across the land, providing local influence. The Coast Range, Blues, Olympics, and Wallowas all add additional diversity to the landscape, further dividing up the region. Different experiences come with the different mountain regions. The Olympics, with their thick, wet blanket of flora and water are a sharp contrast to the open, occasionally arid, Wallowas. The majestic Cascades, buttressed by a series of stratovolcanos in their prime, projects a geologic masculinity, displaying the primal essence of geological processes. Above treeline in the high Cascades, raw, fresh rock, crushing, cutting, glacial movement, and fearfully potent weather serve as a reminder of the power of nature’s processes.

To physically experience our mountains is to imbibe an essence of the Pacific Northwest. The alpine experience isn’t just the expansive, scenic views. The physicality of climbing thousands of feet of raw rock induces an appreciation for the scale of the high country, but it, too, is an incomplete description of what the mountains are. The essence of our mountains are the physical processes they reflect. The mountains are both a result, and a cause, of the dynamism that is physical

Foundations of

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NTAINS

life in the northwest. The stratified, layered look of mountain rock uplifted by the obscene forces that fold a continental plate, the scattered pumice, the crumbled lava, and the sulfurous odor of fumaroles all bear witness to the massive forces that continually shape the land.

Watching a weather front quickly progress from a distant band of clouds to heavy rain and OS BY MATT COFFEY winds is a reminder of the weather and seasons that produce our plentiful YCHAIR.COM life. The Pacific Northwest, in the long view, is continually transforming and renewing. To sit in a high, alpine meadow is to see these forces interplay; geological upthrust, weather both tearing and nurturing, life growing out of the rock.

Imbibing a taste of the forces that flow at the confluence of geology, weather, and life takes some work. Thankfully, many have gone before. Foot trails interlace most of our mountain ranges.

These paths, variously wide, steep, or intermittent, provide a portal into the high country for one who enjoys effort. Some trade a hike of a few hours for an hour in the alpine. Others require a multi-day journey to climb into some truly remote country. Immersion into that backcountry, feeling the diurnal pulse of nature’s rhythms, observing animals throughout a day, noting the patterns of life, is the reward for those who spend a night or two in the mountains.

Though backpacking in the summer season brings the best chance of good weather, hiking opportunities exist from the late spring snowmelt until the first storms of mid-autumn. While the fall season brings cooler temperatures and the likelihood of rain, early fall backpacking does have its own unique advantages. First, after Labor Day, the summertime crowds are gone. Even the well trod trails of Mt. St. Helens slip into a beautiful haven of views and solitude. Second, perhaps more importantly, the subtly pleasant arrival of fall colors in the lowlands is mirrored, in spectacular fashion, in the high country. The expansive alpine views mean that an autumn climb into the high country will likely reward a hiker with a view of miles of brilliant fall colors.

A night or two spent on Mt. St. Helens’ Loowit Trail is a great way to see the fall colors, experience the solitude, and appreciate the natural forces of our land. The southern portion of this round-the-mountain trail, from the Ape Canyon trail near the Lahar Viewpoint to Blue Lake near Goat Marsh, is ideal for an October trip. Spending a weekend climbing to the Loowit, camping above treeline, and absorbing both the panorama and the pulse of life will put you in tune with nature’s rhythms in the Pacific Northwest.

f the Northwest

ABOVE: LEFT:

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Sentinels of the Cascades, Mt. Rainier as seen from the summit of Mt. Adams.

A glacier carved valley in the Wallowas.

OCTOBER 2013 • THE REVIEW • 9

SW WASHINGTON HISTORY

BY KAREN L. JOHNSON

What’s in a Name?

E

arlier this year, my column discussed the origins of some place names in southwest Washington. I’m continuing that theme with a few more names and how they came to be.

ALTOONA, located ten miles downstream from Skamokawa on the Columbia River, was probably first inhabited by the Wahkiakum tribe as a summer camp site. The tribe referred to the site as Chaquayalhum, or Summer Town (Skamokawa was known as Chahulklihum or Winter Town). By the 1830s, the area was used by the Hudson’s Bay Company as a fish processing station. In 1903, the area supported a small community centered around fishing, and a resident, Hans Peterson, named the village Altoona after his home town of Altona, Germany. The salmon industry declined over the next few decades, and the cannery closed in 1947, finally collapsing into the river in the late 1990s. Pilings can still be seen at the site.

CAMAS is located 14 miles east of Vancouver, on the north bank of the Columbia River. The area was named “La Camas” by early fur traders, approximating the pronunciation of the Indian word for a flowering bulb which served as an important food source for many tribes.

ABOVE, LEFT: This 1958 photo described Altoona as a ghost town. The picture shows a false-front store, several other buildings on pilings, and a navigational signal in the background. photo courtesy washington state library.

ABOVE: Pillar Rock was a popular landmark on the Columbia River, and became part of the logo of the Pillar Rock Salmon Packing Company.

10 • THE REVIEW • OCTOBER 2013

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White settlers came to the area possibly as early as 1838.

By the late 1840s and early 1850s, several pioneers had settled in the area and even built water-powered sawmills, although nothing lasted for very long.

Camas’s real boom came around 1883, when newspaperman Henry L. Pittock (he of Portland’s Pittock Mansion) decided to build a town centered around a new paper mill which would provide the raw materials for his news empire. And so a company town was born. The first store was established by a Canadian named Aeneas McMaster. Hotels and other businesses soon followed.

The town retained the name of La Camas until 1894, when the U.S. Postal Service lopped off the “La”, to avoid confusion with La Center and La Conner.

PILLAR ROCK is a rock monolith located in the Columbia River, about three miles upstream from Altoona. The Chinookan Indians called it Taluaptea, which referred to a chief who was turned to stone. The pillar (in early days also called Pilot Rock) was at one time about 100 feet or so high, and served as a landmark for the 1792 Vancouver expedition, Lewis and Clark, and Charles Wilkes. In later years the bulk of it was knocked down so a navigational marker could be installed on its top. It’s now only about 25 feet above mean water level.

FRANKFORT was a small town in southwest Pacific County, near the mouth of the Columbia River. About 1890, two promoters by the names of Frank Bourne and Frank Scott combined forces and names, and started a resort town. For three years, the town prospered, but the financial panic of 1893 put an end to Bourne’s and Scott’s grandiose plans, although in that short time the town boasted a hotel, newspaper, post office, school, and other amenities, but no access other than via the river.

The post office closed in 1918, by which time most residents had decamped for more favorable locations. The last resident died in 1964.

ABOVE: The Ridgefield National Wildlife Refuge boasts a magnificent reproduction of a Cathlapootle longhouse, and also offers birding, water activities, nature hikes and more.

RIGHT: Camassia quamash, or camas, is a beautiful flowering bulb found on prairies throughout much of the Northwest. Native Americans treasured it as a valuable food source, and traded it far and wide for other necessities, such as salmon and obsidian. The bulb gave its name to the present-day city of Camas.

SCANTIGREASE CREEK and VALLEY are located southwest of Castle Rock, on the west side of the Cowlitz River. In the early days, a settler by the name of Willard Johnson knew a woman in the valley who always complained of a shortage of grease, and therefore used a turnip or rutabaga to grease her skillet. Johnson coined the EXPIRES ES 0 3 013 10/31/2013 term “scant of grease” which quickly became slurred to Scantigrease and stuck to the area. The official name is Delameter WITH Valley, honoring early resiTHIS dent Dan Delameter who 297 N 1st St. • Kalama, WA • 360-673-3844 COUPON! operated a grist mill on the creek.

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RIDGEFIELD is a town about 12 miles north of Vancouver. It was originally called Union Ridge, but the U.S. Postal Service changed the name to Ridgefield in 1890. The present name is very descriptive, as the area is defined by an expansive field on a ridge. The name is also applied to the nearby National Wildlife Refuge, which is a wonderful place to explore, whether you like birds, water, or just peaceful landscapes.

HISTORY—cont’d on page 12

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OCTOBER 2013 • THE REVIEW • 11

Dining P leasure 6

I

am clam chowder junkie—I’ll admit it. If Grill has enjoyed a reputation for serving it’s on the menu I have to try it. Sometimes some of the finest seafood to be found on it great and sometimes it’s really bad. But more the Washington and Oregon Coast. Now often it’s mediocre, at best. Over the years I’ve that statement intrigued me so I had to try tasted some of the best and some of the worst. their clam chowder.

“Clam chowda” as it is known in Boston, is I must admit the clam chowder at Doogers typically New England style which is famous Restaurant in Seaside, Oregon, is good. I’ve for the simple yet ingenious combination of learned not to expect much from restaurants potatoes, onions, clams with milk or cream. On in tourist towns, however, I was delighted to the other side of the bowl is Manhattan’s Clam find a pleasant combination of ingredients Chowder which has a tomato broth. And then with none of them overpowering its’ fellow.

BY THE DIVA GASTRONOMIQUE The texture was just right, not so thick your there’s Rhode Island’s Clam chowder, which uses a clear broth as its base. spoon could stand up on its own and not too thin. I would go back for this clam chowder Here on the west coast, New England again. By the way, there is a Doogers style clam chowder is the style most often Restaurant located across the river in Long found on restaurant menus. Almost every Beach, Washington, as well. restaurant serves their version of New If you are going to Seattle, Washington, England style clam chowder on Fridays.

YO U R TOW N , U S A you must visit Ivar’s Fish Bar on Pier 54.

Clam Chowder is so popular it sells faster It’s a rite of passage. I first visited Ivar’s when I was eight—my uncle bought me my than the “soup of the day.”

We recently stopped at a small out-of-the way restaurant in Bay City, Oregon, called first cup of clam chowder (Manhattan style). I knew right then I would never be fan of Pacific Oyster Seafood Market—a place I don’t know how many times driving down Manhattan Clam Chowder.

I have visited Ivar’s Fish Bar and Ivar’s Acres of Clams many times over the years the coast we have passed but never stopped in. It is located at 5150 Hayes Oyster Drive and enjoyed the food. I must say one of the finer points about the New England Style which is another way of saying it’s across the tracks and at the end of a small pier.

The building doesn’t have much to recommend it but don’t let that put you off. Clam Chowder at Ivar’s is the amount clams included. I suspect some restaurants use Inside is home to some of the best clam chowder we have ever tasted: rich, creamy, not clam flavoring only and no actual clam meat, giving the soup a metallic taste.

(In my opinion the chef at Ivar’s is a little heavy handed with the onions but the too much bacon or onion, and just the perfect combination of all the right flavors resulting in clam chowder from heaven. My lunch companion had the oyster stew with ration of bacon to potatoes, milk and clam creates a satisfying soup.)

Give these restaurants a try. I think you will like the food and especially the clam extra oysters. “Delicious!” he said. Well worth the stop the next time you are driving chowder. south on Oregon Highway 101.

Do you have a favorite Clam Chowder restaurant? Send us a note telling us where On a visit to Seaside Oregon we decided to give Doogers Restaurant, located at 505 Broadway Street in Seaside, Oregon, a try. For over 30 years, Dooger’s Seafood and it is and why you like it. We might have to check it out for a future review!

FOR YOUR

In Search of the Best Clam Chowder

BEES—cont’d from page 15

“Our hope lies in modifying the behaviors of the surviving bee population that we have left,” Kopman said. “I think research coming from within the group, of bees that have survived the winter, will give us hardier, healthier bees to breed from.”

There is growing concern about the health of all bees HISTORY—cont’d from page 11

WARBASSPORT was a short-lived community just over a mile downstream from present-day Toledo, Lewis County. Pioneer E. D. Warbass, originally from New Jersey, started a trading post here probably prior to 1850.

A tiny neighboring settlement, which sprang up on the neighboring land claim of Fred Clark, was called Cowlitz Landing, and the two communities were often jointly referred to merely as Cowlitz Landing. The original sites of both towns have been obliterated by floods and course changes in the Cowlitz River.

ANIMAL HOSPITAL

across the country and in other countries as well, and rightfully so. Ours is still an agrarian society. We rely on our farmers and gardeners for much of our food source. We need to do our part to protect the bees.

In addition to making honey, bees pollinate a variety of fruit and vegetable crops. It is estimated that the value of the crops pollinated by bees in Washington State alone was valued at more than $2.75 billion in 2011. While no large bee deaths have been reported in Washington in recent years, there has been a general decline in the state’s bee population and significant bee death incidents elsewhere.

To keep bees buzzing in our gardens WSDA has developed some tips. 1) Avoid applying pesticides to plants when they are in bloom, since this is when bees are most likely to visit the plants. 2) Home users are urged to read pesticide labels closely and look for specific instructions regarding the protection of bees and pollinators.

Farmers and gardeners [around the world] are using these sorts of products in fields and on gardens to save time, money and to increase yield. The key is always read the label before applying an insecticide, fungicide, herbicide or pesticide. Remember if the label reads “will kill insects,” it will kill bees; bees are insects, too.

Fears of Colony Collapse Disorder (CCD) or ‘beemageddon’, as it has become known in some circles, further esca-

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12 • THE REVIEW • OCTOBER 2013

lated this summer when a large die-off of bumblebees, due to the use of neonicotinoids on Linden trees was reported in Oregon. In mid-August, the U.S. Environmental Protection Agency (EPA) announced new pesticide labels that prohibit the use of some neonicotinoid pesticides where bees are present.

Colony Collapse Disorder, or ‘CCD’, as it has come to be known, has swept around the world. “One day you have a thriving colony with lots of bees and lots of honey production and the next day it can be all gone,” Bennett said.

Another major contributor in CCD is the Varroa destructor, an external parasitic mite that attacks honey bees. The disease caused by the mites is called varroatosis. The Varroa destructor can only reproduce in a honey bee colony. It attaches to the body of the bee and weakens the bee by sucking hemolymph from the insect. In this process, RNA viruses such as the deformed wing virus (DWV) spread to bees.

A significant mite infestation will lead to the death of a honey bee colony, usually in the late autumn through early spring. The Varroa mite is the parasite with the most pronounced economic impact on the beekeeping industry. It may be a contributing factor to colony collapse disorder, as research shows it is the main factor for collapsed colonies in Canada and the US. Bennett points out the Varrona mite was not known in the US before the 1980s. “That is where the need for naturally hygienic bees comes in,” Kopman said. “That is natural control [of the Varrona mite] right there.

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ld Testament Samson was a strong man. He was set it tells us in the Bible that “it was of the Lord, for He apart; chosen to do God’s work. Samson was gifted (God) was seeking an occasion against the Philistines” and amazing and for the first part of his life the Bible that were ruling over Israel… but it does.

(In cases like this, when I do not understand the ways says “the child grew up and the Lord blessed him”.

Samson had specific guidelines he was to follow. Mom of the Lord God, I defer to the Bible, to passages where it tells us ‘His ways are not our and Dad made sure he did when ways’, such as Romans 11 Samson was young but, when where it says, “How unsearchSamson got older, it sounds like able are His judgments and he started to do his own thing unfathomable His ways! For and started to tell Mom and Dad

BY LORI ANDERSON who has known the mind of the what to do! Yes, Samson still believed in God but Samson also seemed to walk away Lord, or who became His counselor?”)

It helps me, too, when I remember what Pastor Scott from following the principles and guidelines set up for him by God. That wandering from God’s ways set LaPierre, from the Woodland Christian Church says, Samson up for failure. Without the restraining influence “…Don’t mistake God’s patience for His approval!!! of God, the stage was set for the strong man Samson to Samson had been compromising throughout his be bound. entire life but he never really paid for it until the end, Some of you may not know the Biblical account of giving the impression that God didn’t really disapSamson. It begins in Judges 16. The people of God had prove of his actions. But did God disapprove? chosen to walk away from Him and that put them in a Completely! God was just being patient with him, place of cruel and torturous bondage to the surrounding giving him time to repent. The terrible situation at nations until, at the point of our story, they were in bondthe end with the Philistines is when God’s patience age to the Philistines. Now there were still some who finally came to an end.” believed and tried in their own power to follow God but Anyway, in Proverbs 7 we are given instructions so we can they didn’t know how to. Generations had passed withkeep away from women/people like Samson embraced. We out the parents passing down information and there was are told that “With her many persuasions she entices him; no Bible, as we know it today. Even so, Samson’s parents with her flattering lips she seduces him. Suddenly he follows got a message from God, through an angel, that they her as an ox goes to the slaughter, … as a bird hastens to the would at last have a child and they got specific instrucsnare, So he does not know that it will cost him his life.” tions on how they were to raise that child in preparation Samson may have had faith but the strongest man in history for the job God had in store for Samson (delivering the had no self-control and no wisdom and in the end it cost him people of Israel from the Philistines). Samson’s parents his life.

It was the treacherous woman, Delilah that precipibelieved God’s message and obeyed God and raised tated Samson’s end, as she was paid by Samson’s enemies to, Sampson accordingly. The one weird guideline that most “Entice him, and see where his great strength lies and how people remember was the one that said Samson should we may overpower him that we may bind him to afflict never cut his hair. Some of the other guidelines that him.…”

(Judges 16:4, New American Standard Bible*) many people who’ve read this passage don’t remember Isn’t that the way it is today? Don’t we indulge in or know was that Samson’s mother was not allowed to whatever “looks good” to us? Doesn’t our wandering touch anything dead, eat any “unclean” thing, or drink from God’s instruction set us up for failure? Don’t we any alcohol/grape products because Samson was supfoolishly and gladly walk into the traps of our enemies posed to be different, set apart, a “Nazarite from the when we ignore God’s ways and set our own course like womb”. (Interesting that God revealed here the fact that Samson did?

Can’t we become bound by our own lusts what passes the mother’s lips passes to the child!) and indulgences and lack of self-control?

Samson’s story is a tragic story. Here is a fellow choThe unfortunate answer to all these questions is YES! sen by God and equipped by God to defend and judge The fortunate solution is available to us if we will take it.

Israel. It could have been an amazing and inspiring story Read the Word of God. Learn from the good and bad examfull of the amazing and inspiring exploits God fully ples God felt necessary to teach us and from the instruction empowered Samson to accomplish. Instead it is a story He lovingly left for us there.

Follow His instructions and… of how even those who have faith and believe in God can

STRONG MAN BOUND

live a life bound by selfishness and rebellion. Even whole countries can be bound by selfishness and rebellion and incur the consequences from it.

Yes, God brought Samson to a barren couple for the express purpose of dealing with two rebellious nations in Judges 13. The bad news is, the Samson of Judges 14 got overtaken with the pride of life and the lusts of the flesh.

He saw. He wanted. He took. He continued on his indulgent path doing whatever he wanted to do, things that he was told not to do, even involving his parents in his disgusting exploits, unbeknownst to them. (Feeding them honey out of a dead lion carcass. Blech!)

Here’s the thing, many of Samson’s disgusting exploits involved women—unsavory women. When the women turned out to be treacherous, Samson would throw a super-human fit. Now I do not even begin to know why

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BOUND—cont’d on page 7

A Far Better Thing That We Do

S

even years ago this October, the unimaginable happened: there was a shooting in an Amish school. The most vulnerable members of a most nonviolent people were the target of a heinous man. It stunned America, and it stunned the world. For years following, when other news has eclipsed most stories, this one lingered, partly because the victims were little girls who had so little knowledge of such evil that at first some of them did not even recognize a pistol for what it was.

But partly, the story haunted the edges of the news still because when such untrammeled innocence met such inexplicable savagery, good arose from it. The Amish forgave the killer and sought out his family to offer comfort and aid. The girls, ages six to thirteen, met their fate with calmness and courage and compassion for each other. Marian Fisher said, “Shoot me first and leave the other ones loose.” Amish syntax and Amish sense of duty perfectly rendered.

The courage of the girls in death and the Let us not be weary grace of their families in well doing. afterward grew out of consistent and longstanding attention to principle.

Those little girls faced their killer without panic. The littlest ones cried softly, but the older ones tried to reason with the madman, showing extraordinary presence even though they were but twelve and thirteen.

How many adults could have been as focused and self-sacrificing in those horrible circumstances?

There are many lessons in this tragedy. But the one that touches nearest to us as parents, as grandparents, as teachers, or as Christians is this: the courage of the girls in death and the grace of their families afterward grew out of consistent and longstanding attention to principle. While we may not agree with the Amish theology, we can agree that training based on good principles is the only possible way to prepare for what comes.

Every day we must labor to teach the next generation effectively, driven by the knowledge that only consistent attention to godly principles makes it possible to live, and die, well. Let us not be weary in well doing. What we teach or show by example today will support the inculcation of principle. It will become part of someone’s life. And as we have seen, it will matter.

RAYMOND R. DETTLOFF, March 15, 1936 – September 9, 2013 Raymond was born and raised in Woodland, Washington, and graduated from Woodland High School in 1954. While in school he was very active OBITUARIES in sports, especially basketball, and was well liked by his school mates.

After graduation he joined the military. Upon discharge from the service he moved to Portland, Oregon, where he was employed by Portland General Electric until his retirement.

Raymond loved to fish and spent many years at his home in Ocean Park, WA. He was frequently joined by extended family members and friends to relax, fish, dig razor and steamer clams and, of course, crabbing.

Raymond was preceded in death by his parents, Earl and Elaine Dettloff, and his sister, Beverly Lefeber. He is survived by two sons, Ronnie and Ryan, one Grandson, Robbie, numerous cousins, and his loving companion of many years, Janice, who was also his wonderful caregiver during the past few years of his life.

A graveside memorial service was held on Saturday, September 21st at the Frank Abel Cemetery in Woodland, WA.

Gone West

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Used with permission from BJU Press.

I

’m so glad I took my own advice of last month. I went birding with my cousin and his wife a few weeks ago… at 6:30 a.m. We headed to Ridgefield Wildlife Refuge to see what we could find. I found out that three pairs of eyes are what it takes sometimes to find goodies in the field.

Doug was the driver, Courtenay was birding from the back seat and I in the front seat. Crossing the railroad tracks we stopped at the check-in area and registered. We then checked the bulletin board to see what special birds were spotted by others before us. We then went around the bend where there were waterways on both sides of the road plus a drainage ditch.

Right away Courtenay yelled “STOP” and then quietly said “Sora!” I had never seen a Sora before and would not have seen it this time but Courtenay knew her birds well. The little brown bird blended in with the muddy bank next to the water. It was around 8 or 9 inches long with a black face, yellow bill, brownish upperparts, barred sides and the cutest little upturned tail that was a buff brown color. I was so thrilled that I could hardly contain myself.

Courtenay had immediately raised her special longlensed camera and was taking pictures. She was able to take pictures from all angles until the little bird scurried away. I told them that they could turn around and go home now as I didn’t see how we could beat that find. They smiled and we went on to finish our birding trip. I just smiled all the way as I HAD FOUND A NEW BIRD FOR ME! I was content.

Soras belong to the Rail, Gallinules and Coot family most of which are very secretive. Coots are not secretive and we always see them at RWR. They live in waterways that have cattails and swampy areas. They are hard to spot and usually you ‘happen’ upon them quite by accident. I ‘happened’ upon a large Clapper Rail at the Sacrament Refuge one time. It just popped out of the tall grasses in front of me and that was a real WOW moment for me.

This is Fall and a time that Soras are preparing for migration. They fatten up on mollusks and insects and gorge on wild rice. On the night of the first frost they take off flying out on a long migration. They fly to South America and Bermuda. On this trip they have to fly over large stretches of ocean without any food. They winter in Peru and British Guiana. We won’t see them again until Spring.

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STEPPING STONES—cont’d from page 16

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r. Samuel Kopman, are finding the issue of winter survivability, the use of neonicotiDVM, is not only a noid-based insecticides (which is suspected to affect the bee veterinarian, he is also a populations), already existing bee health issues, as well as other beekeeper—one that is pesticides, herbiFOR MORE INFORMATION: working with other memcides, fungicides, bers of the Clark County mites, and stress Clark County Beekeepers Bee Society to find a cure are taking a very Meetings: Second Thursday of each month at STORY AND PHOTOS BY CHERYL K .SPAULDING for what is ailing our heavy toll on our 7PM in the CASEE Center in Brush nation’s bees. Dr Kopman joined forces with Charles Bennett, a bee population.

Prairie WA member of the Clark County Beekeepers, as two of the Bee die-out is Website: www.ccbees.org President: Anton Check, 360-907-3264, many dedicated, concerned bee keepers and other profesposing a threat not aecheck@yahoo.com sionals working together to find a cure for the world wide only to the honey die-out of bees—and not just honey bees, one of the most industry but also Cowlitz County Beekeepers familiar pollinators of crops worldwide, but the humble to farmers of all Meetings: Meets third Thursday of the bumble bee, mason bees and other bees as well. kinds who rely on month at 7PM, WSU Extension office, 1946 3rd Ave, Longview.

Dr Kopman explained that part of the problem is the bees for plant polWebsite: https://www.facebook.com/pages/ survivability of bees in the climate of the Pacific Northwest. lination. “[Albert] Cowlitz-Bee-Association/ Both Kopman and Bennett say they believe the practice of Enstein once said 341293865908915 importing queen bees that once the bees President: Curtis Clifford, 360-864-6714, from warm-climate go we (as a socicbc75beaver@yahoo.com parts of the county has ety) only have Contact person at large: Roy Schafsma, led to a weaker strain four years,” Ben360-274-8616 of bees, ones that cannett quoted. not survive our colder, “Breeding a Dr. Samuel Kopman, DVM wetter winters. strong queen [bee] North County Animal Hospital 109 S 65th Ave #106 Bennett, of Battleis part of the ABOVE: Charles Bennett Ridgefield, WA 98642 ground Washington, answer for Pacific shown holding a partially www.northcountyvets.com explained that the Clark Northwest bees,” filled honey frame 360-887-1838 County chapter of the Bennett said.

LEFT: Charles Bennett, or Washington State American queens Clark County Bees Beekeepers Society is (bees) are being Hearthwood Dog and Cat Clinic Keepers Association is shown holding a tray of 14516 SE Mill Plain Blvd. a Queen Club. “We are artificial insemiartificial cells for raising Vancouver, Washington 98684 producing queens that nated with semen queen bee larva. www.hearthwoodvets.com are more acclimated to from European 360-892-1440 this area. They (queen bees brought back by Dr Colby and Dr Sheppard bees) can turn a small of Washington State University. It’s hoped that ball of bees into a large adding new genetics will help build up the hive sooner than most,” immune systems [of bees.]

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Kopman and Bennett Bennett has successfully over-wintered his queens (bees) for the last five years but BIRDS—cont’d from page 14 says this winter will be the first year for Speaking of Migration, Bruce and I went for a ride around the Dike recently and this new experimental strain of queen (bees saw hundreds of goldfinches lining the wires like so many clothespins. Hundreds more developed by Bennett for the northwest) were gleaning the wildflower weed seeds between the road and the river. Also seen and for a second generation of experimenwere lines of swallows on the wires and they were also swooping over the edge of the tal queens as well. “If we can make it water catching tiny flying insects. They all were filling their little ‘tanks’ preparing to through the winter then we will have sometake off for warmer climates. They, too, will return in the Spring. thing thing to breed from,” he said.

Now is the time to GO and see what you can find at the RWR, around the Dike or your BEES—cont’d on page 12 favorite birding spot. The birds are on the move. Enjoy them before the are gone.

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I

Stepping Stones

My thought turned to my most recent performance on can blame watching “Babes in Arms” starring Mickey stage. My singing number was a challenge because I kept Rooney and Judy Garland at an impressionable age for forgetting one line of lyrics of a parody of “It’s Wonderful”. the belief that a group of people can join together and put The concept of singing while acting was a new one for me. on a show. When I moved to the Big City I was delighted My partner in that number had a non-speaking part, but her to find people of like minds were gathering to put on a body spoke for her when she began dancing. show. For the past two summers I have participated in amaBY PAT STEPP © Copyright 2013/2014 When our director was auditioning parts for “The Million teur theatre complete with singing and dancing.

Dollar Baby” number I raised my hand. The requirement for the non-speaking role was As I was driving through traffic to a gathering of the cast being able to flirt. Although I had not used that skill in real life for many decades, I had for an after party, I thought about the first time I performed learned some moves when I played a floozy in last summer’s production. for family and friends. I sang “On Top of Old Smokey” in the glow of a campfire when I was nine. A year later the movie musical “Showboat “ came Everything was going along fairly well at rehearsals until one day the man who had been to our local theatre. Something magical happened to me that night I saw it. I began singing to me grabbed my hand. Suddenly, we were dancing across the stage. I tried to prepracticing singing all the love songs to the bathroom mirror. Forty years later I sang tend that could dance the steps he was doing, but my feet gave me away. I must have looked medley of the “Showboat “songs for an event. ( I never quite got the lyrics of “ Can’t mortified when he twirled me and pulled me down to sit on his knee for the big finish.

Help Loving that Man of Mine” out of my mind.)

STEPPING STONES—cont’d on page 14

16 • THE REVIEW • OCTOBER 2013

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