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SWEETS BEFORE SUPPER • SUNNY STORIES INLANDER RESTAURANT WEEK GIVES BACK
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BRAIN GAMES • A WALLA WALLA SAMPLER COMPETITIVE EATING • RISK OF RADON
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FROM THE EDITOR
Stay Connected Email Health & Home Editor Anne McGregor at annem@inlander.com. The conversation continues on the Inlander Facebook page, and stay in touch with us at Inlander.com/Health&Home.
SPOKANE EASTERN WASHINGTON NORTH IDAHO inlander.com/health&home
EDITOR Anne McGregor
annem@inlander.com
MANAGING EDITOR Jacob H. Fries
Stretching Forward
ART DIRECTOR Ali Blackwood EVENTS EDITOR Chey Scott
BY ANNE McGREGOR
E
very morning, I can’t help but smile when I open the back door to let our dogs out. They come running at the sound of the hinges. But then they pause before they leave the house, cocking their heads to take a sniff of the cold air before they each sink into deep downward facing dog poses, eyes squinted shut, simply enjoying the start of a new day. It’s as refreshing for me to watch as it must feel for them. In fact, it’s hard to argue that enjoying a good stretch — even vicariously — is not time well spent. In this issue, Samantha Wohlfeil takes us on a tour of ways to stretch our minds in her story, “Brain Games,” (page 10). In our feature “The Creative Kitchen,” (page 28), writer Carrie Scozzaro explores the ways kitchen design is stretching to include new materials and features. And Jacob Jones writes about a loaded topic in “Labor Relations” (page 52): That is, household chores and who’s gonna do ’em. He finds there are strategies couples can use to stretch the traditional, gender-based ways of dividing household duties, an exercise that actually promises to be “an amazing opportunity for growth as a couple and as a family.” Cheers!
CONTRIBUTORS LeAnn Bjerken, Jonathan Hill, E.J. Iannelli, Jacob Jones, Young Kwak, Dan Nailen, Carrie Scozzaro, Matt Thompson, John R. White, Quinn Welsch, Samantha Wohlfeil DESIGN & PRODUCTION DIRECTOR Wayne Hunt ADVERTISING DIRECTOR Kristi Gotzian MARKETING DIRECTOR Kristina Smith ADVERTISING SALES Autumn Adrian, Mary Bookey, Jeanne Inman, Rich McMahon, Claire Price, Carolyn Padgham-Walker, Wanda Tashoff, Emily Walden SALES AND MARKETING SUPPORT Camille Awbrey, Sydney Angove, Houston Tilley
CONTRIBUTORS
DESIGN AND PRODUCTION Derrick King, Tom Stover, Rachael Skipper DISTRIBUTION MANAGER Frank DeCaro BUSINESS MANAGER Dee Ann Cook CREDIT MANAGER Kristin Wagner PUBLISHER Ted S. McGregor Jr. GENERAL MANAGER Jeremy McGregor
SAMANTHA WOHLFEIL is a staff writer at the Inlander, largely focused on stories involving environmental issues, rural issues, tribes, health and more. For this issue’s story, “Brain Games” (p. 10), she was happy to learn that trying a variety of new things, from dancing to traveling to taking on a challenging puzzle, can help keep your brain healthier in the long-run.
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CARRIE SCOZZARO is a graduate of Rutgers University-Mason Gross School of Art with a masters in arts from the University of Montana, and teaches at North Idaho College. As an artist herself, Carrie is honored to be welcomed into the studios of the region’s artists and to share their stories. For this issue, she was especially delighted to interview Kathleen Cavender (p. 42) after following the artist’s career for many years.
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Health & Home is published every other month and is available free at more than 500 locations across the Inland Northwest. One copy free per reader. Subscriptions are available at $2.50 per issue: Call x213. Reaching Us: Editorial: x261; Circulation: x226; Advertising: x215. COPYRIGHT All contents copyrighted © Inland Publications, Inc. 2020. Health & Home is locally owned and has been published since 2004.
THE UNIVERSITY FOR WASHINGTON The UW’s commitment to Eastern Washington runs deep. For more than 40 years we’ve been educating future doctors here, and our partnership with Gonzaga University continues the tradition. We’re proud to serve local students, communities and the state we all call home. LEARN MORE uw.edu/spokane
Monica Devaraju UW first-year medical student
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EVENTS ROUNDUP BY CHEY SCOTT
Sweets Before Supper A new celebration will honor women leaders from all regions of the Girl Scouts Eastern Washington and North Idaho Council, including guest of honor and Washington Secretary of State Kim Wyman. The event, hosted by Kris Crocker, also highlights 2019’s Gold Award recipients. The evening kicks off with Girl Scout Cookie-inspired desserts prepared by local chefs, with attendees choosing their favorite dessert of the night. Next is dinner prepared by the Davenport, along with a live auction and paddle raise. Sat, March 14 at 5:30 pm. $75-$1,000. Historic Davenport Hotel, 10 S. Post St. bit.ly/SB4S2020 (747-8091) National Geographic Live! When Women Ruled the World Professor of Egyptology Kara Cooney offers a look at a time in ancient history when women ruled the world. Often neglected in the history books, these women were considered exceptions to the rule, political pawns in a patriarchal society. But their power and influence is undeniable. Cleopatra used her sexuality, and her money, to build alliances with warlords of the Roman Empire. Neferusobek was the first woman to definitively take the title of king. Nefertiti is known more for her beauty than for bringing a fractured Egypt together. Thu, Feb. 13 at 7 pm. $21.50-$30. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. wcebroadway.com (800-325-7328) March for Meals Lace up your walking shoes and step out to help stamp out senior hunger and isolation in the Spokane area. Participants can sign up individually or as part of a team to support the Greater Spokane County Meals on Wheels mission. The event, held at Spokane Valley and NorthTown malls, includes prize giveaways every 10 minutes, trophies for top walkers and supporters, and more. The pre-set route around the mall is less than 1 mile long. Fri, March 6 from 8-10 am. $20 NorthTown Mall (4750 N. Division St.) and Spokane Valley Mall (14700 E. Indiana Ave.). gscmealsonwheels.org/events Baby Shark Live! Families can enjoy a live show based on the viral earworm “Baby Shark.” In the show, Baby Shark and Pinkfong take an adventure into the sea, singing and dancing through new and classic songs including “Five Little Monkeys,” “Wheels on the Bus,” “Jungle Boogie,” “Monkey Banana Dance” and, of course, “Baby Shark.” Thu, March 6 at 6 pm. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. inbpac.com (279-7000)
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Health& Home
Sunny Stories Ciscoe Morris’s latest book is much more than a standard gardening guide
I
f you’re looking for a straightforward guide to prepare your garden for the coming growing season, you’d understandably look to any tome penned by Northwest gardening expert Ciscoe Morris. After all, he’s been delivering an incredible array of knowledge to Washington residents for nearly 50 years via newspaper columns, television spots and his radio show Gardening with Ciscoe. Many of his timeless tips were gathered in his first book, the aptly named Ask Ciscoe. And if you are indeed looking for the nuts-and-bolts knowledge of making your personal garden space the best it can be, you should search that book out. His new book, OH, LA LA! HOMEGROWN STORIES, TIPS, AND GARDEN WISDOM, is less a scientific guide than a casual stroll through Morris’s many stories spawned by his work both in his Seattle home’s garden and through his years of work at Seattle University where he gained fame for his organic gardening program. The book reads as part-memoir, part-joke book and, yes, part-gardening advice, and Morris writes in an easy-going manner that is particularly inviting for a gardening neophyte like myself.
More seasoned green thumbs will surely chuckle over experiences they share with Morris in, say, pruning his wisteria or searching for the perfect stones to use as garden art. His chapter “Dogs: The Lovable Garden Pests” will ring true and elicit genuine belly laughs at the images of Morris working to have his valued plants and grasses and four-legged family members somehow happily coexist. Oh, La La! is put together in a way that might seem odd, veering suddenly from practical gardening tips to personal anecdotes that won’t naturally help the home gardener — except to bring a smile to their face. Morris is a charmer, even via the written word, and by the time you get to the final chapter, “Travel Adventures,” you’re more than happy to join him for his Alaskan adventures or to learn the source of his “oh, la la!” catchphrase. If you or someone you know simply loves the gardening life, Oh, La La! could be a great choice to help make it through winter until you can get your hands in the dirt. — DAN NAILEN
DO YOUR PART
Inlander Restaurant Week Gives Back
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at, Drink, Repeat. That’s the tagline for Inlander Restaurant Week 2020, happening Feb. 20-29. The eighth annual 10-day celebration of culinary creativity showcases the most restaurants ever, with 121 participants across the Spokane-Coeur d’Alene region. Menus for each restaurant’s three-course, fixed-price ($22 or $33) meals are live now at InlanderRestaurantWeek.com, with printed copies of the event guide available at select locations before being inserted in the Feb. 20 edition of the Inlander. Once again, Restaurant Week is partnering with SECOND HARVEST OF THE INLAND NORTHWEST to donate thousands of meals to feed those in need in our community. Diners can help support the cause by tagging their photos with the #IRWRaveReviews hashtag on social media (make sure the post is public). For each post with the tag, Sysco Spokane will donate five meals to Second Harvest. With restaurants ranging from fine dining to family-friendly pubs, there’s something for everyone. Many restaurants are offering more gluten-free, vegan and vegetarian food than ever before, and new this year is the introduction of several counter-service eateries, including the popular Cochinito Taqueria and entirely gluten-free Cole’s Bakery & Cafe. Newcomers to this year’s event include some of the region’s most buzzworthy recent arrivals, like Gander and Ryegrass, Rüt Bar & Kitchen and Eyvind. While Restaurant Week is a great way to try something new — or new to you — it’s also the perfect time to return to and support your favorite places. So go check out the menus, make your picks and don’t forget to call in a reservation! — CHEY SCOTT
Cochinito Taqueria.
YOUNG KWAK PHOTO
FEBRUARY - MARCH 2020
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The Marmot & Scooter Light Footbridge Problem Alright logic-loving Inlanders, enjoy this Spokane-themed version of the bridge and torch problem. You and your pal have just finished showing your grandparents the new Pavilion lights in Riverfront Park when you spot them: a band of rabid marmots headed your way! Don’t ask how, but you figure out it’ll take the randomly roving rodents 17 minutes to reach you. There’s a hanging footbridge ahead that you can all cross and then cut down to prevent the marmots from following, but there’s an issue: this tiny bridge can only support two of you at a time. It’s dark and you all killed your phones taking video of the light show. You realize a nearby Lime scooter can light your way, but you cannot ride it. You can make it across the bridge in 1 minute, your friend can make it across in 2 minutes, but your grandma needs 7 minutes to get to the other side, while your grandpa needs a full 10 minutes. Only two may be on the bridge at a time, those on the bridge have to walk together because everyone needs the light of the scooter to cross the span in either direction, and everyone must make it to safety in the 17 minutes. How can you get everyone across? Answer on page 12.
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Brain Games
Puzzles, games, and new activities can keep your brain healthy. Plus, they’re fun! BY SAMANTHA WOHLFEIL
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ou’ve probably heard something along the lines of “puzzles are good for your brain.” Maybe you’ve heard that doing crosswords on a regular basis can help delay dementia. Maybe you’ve had a targeted ad try to sell you on a “brain training” app meant to keep you sharp by posing a series of complex puzzles and questions. As it turns out, games and puzzles can be good for your brain, but what’s truly good for your brain is doing something new. ...continued on next page
FEBRUARY - MARCH 2020
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“BRAIN GAMES,” CONTINUED... Learning a new craft, trying out a new recipe, picking up a new instrument, taking a class on a subject you don’t know about, exercising — all these things can be considered new or novel to your brain, which research is increasingly showing can help your brain function better, for longer. It may even delay dementia and some cognitive disorders, although there is still no cure for diseases like Alzheimer’s. Exactly just how “doing new things” helps the brain still isn’t fully understood by scientists, and there is no prescription for how long or how often you need to do new things to improve your brain health, explains Catherine Van Son, a nurse gerontologist who teaches students and faculty about nursing care for the aging at Washington State University, Vancouver. “I really think it’s a matter of everybody trying to find what will work for them, and trying something new and different,” Van Son says. “It’s not like if you do 10 crossword puzzles that’s best, but if you do anything that’s different or novel it will be helpful to you.” The range of novel things is huge. Van Son says it could even include driving a new route to get to
work, brushing your teeth with your nondominant hand, or memorizing a new poem or religious verse. “It may slow down the aging process,” she says. “It won’t necessarily eliminate it. It won’t mean you won’t get Alzheimer’s, but it may be able to slow the process down, which is what a lot of the medications do, slow the progression down a little bit.” The key is to keep challenging yourself, and
The key is to keep challenging
yourself, and doing things where you’re learning along the way. doing things where you’re learning along the way, says Maureen Schmitter-Edgecombe, distinguished professor in the Department of Psychology at WSU, who has studied long-term aging and preventive care for about 25 years. In part, she works on methods to help people with cognitive difficulties so they may live more independently. “What challenges you can change over time,” she says. “For example, if you become an expert at doing sudoku or doing crosswords to where it’s automatic and you can just answer, you need to up the ante, because you’re not getting that new learning and problem-solving from that task anymore.” So doing a variety of different types of activities, from leisure, such as playing games or scrapbooking, to occupational, where you may be learning things on the job, can help, Schmitter-Edgecombe says. And while there’s no prescription, she notes that some studies show being engaged in a novel activity for at least 20 minutes is important. “We always encourage people to find activities they enjoy so they’ll stick with them,” she says.
Learning Through Games MARMOT AND SCOOTER LIGHT FOOTBRIDGE PROBLEM ANSWER: You and your pal run across the bridge with the light first (2 minutes). Your friend stays on the safe side while you return to the other side to pass the light to your grandparents (1 minute), who will walk together (10 minutes). Your pal then runs the light back to you (2 minutes) and you cross together to safety (2 minutes) and cut the bridge just in time (total: 17 minutes) to avoid those fluffy but ferocious rodents.
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Games aren’t just good for free time. The emerging school of thought is that they can also help students learn and retain information better than typical lecture-style classes. That’s why over the last four or five years, many of the WSU Health Sciences departments in Spokane have started shifting to “active-learning” class sessions, where students get their learning materials before class so in-class time can be spent engaged with the instructor and other students, explains Boris Zhang, academic fellow at the
...continued on page 14
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PUZZLES BY TAMARA L. ADAMS
LETTER TILES
Move the tiles around to make the correct phrase. The three letters on each tile must stay together and in the same given order. We’ve filled in the first word to get you started.
’
’ “BRAIN GAMES,” CONTINUED... WSU pharmacy school, where he graduated last May. “My main job here is to see if I can find new innovative ways to engage with students here,” Zhang says. “Lately we’ve been trying to move away from Jeopardy and other games that have been developed online because that’s usually pretty dry at this time.” With most students around the millennial and Gen Z age range, the focus has gone more digital, again, trying to avoid things that have been overdone, Zhang says.
AND
MATH SQUARES
Try to fill in the missing numbers. Use the numbers 1 through 9 to complete the equations. Only use each number once. Work each row from left to right. Work each column from top to bottom. (Math nerds: PEMDAS does not apply.)
-
+ +
Answers on page 55
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WSU’S NEUROPSYCHOLOGY AND AGING LABORATORY is often looking for research participants for studies focused on developing technologies and methods to help healthy aging adults and people with cognitive difficulties so they can function independently and maintain a high quality of life. The lab can be reached at 509-335-4033 for more information.
So to help professors keep things fresh, Zhang is working on tools like a “choose your own adventure”-style PowerPoint he’s developing this semester for a pharmacy law class. With a handy background as someone who used to play a lot of Dungeons and Dragons, Zhang says he’s writing a narrative-style quest for the students, where they have to solve puzzles and riddles, clicking through to the next slides to get the information they’ll need later for a test. “It’s an activity where if you don’t participate in it, you don’t get anything out of it. Whereas if you look at Jeopardy, if you have all the slides with the answers, you don’t have to participate,” he says. “I put it in a game so you’re more engaged, and maybe that might trigger something to help you remember a fact on the test.”
5” wide by 7.625” high
Game Maker
Behind every puzzle you love, there’s a puzzle maker. With the internet enabling a boom in self-publishing, Wisconsin-based author Tamara L. Adams says she got into puzzle making several years ago. At the time, she’d been writing romance novels on the side and self-publishing when not busy with her career as a scientist. That’s when she noticed a lack of adult activity books like those that are common for kids. So she started making her own, with snarky titles such as F*** I’m Bored! “All the phrases in there usually Tamara L. Adams have some kind of cuss word or something a little naughty,” Adams says. Other activity books she’s made are a little more family-friendly in nature, but the important thing for Adams was that the activity-based books took off compared to her novels. In fact, it’s her full-time gig now, with Adams putting out 25 new titles in 2019 alone. “I don’t know how many books I have now, I just kind of have fun with it,” she says. “I come up with a book idea, and if it sells, great.” One thing you won’t find in her books are crosswords. “My passion for puzzles started with my dad, he used to get Games magazine,” Adams says. “It’s full of puzzles, and they’re really hard. I’d try to do all the puzzles from a young age, so I love puzzles of all kinds. Except crosswords, I don’t like crosswords.” Instead, she’s a fan of things like letter tiles, where users have to figure out the placement of boxes full of letters in order to make a phrase. Her works often include other activities such as word searches, dot-to-dot drawings, and number-related puzzles such as sudoku. Aside from the challenge of the puzzles in Games magazine, Adams says that when she’s not busy making her own puzzles, she’ll sometimes play games on her phone, and when it comes to board games, her family is fond of Settlers of Catan. “Because if you’re into board games who doesn’t like that?” she says. — SAMANTHA WOHLFEIL
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A Walla
Walla
Sampler
L’Ecole Winery’s Estate Seven Hills Vineyard is one of the Walla Walla Valley’s oldest vinyeards. L’ECOLE NO. 41 WINERY PHOTO
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Take a short drive to a memorable getaway BY ANNE McGREGOR
E
ver dream of escaping to a little village? A place with friendly folks, where you can sample a virtually inexhaustible supply of wines? Where cutting-edge cuisine is served up by ambitious young chefs and a European style bakery stocked with fresh croissants and pastries greets you in the morning? Allow me to introduce you to Walla Walla. The cheery but sophisticated town just a two-hour drive from Spokane was voted Best Small Town Road Trip destination by Travelocity users in 2018. And there’s plenty of evidence to support their decision. Probably best known now for the 140 vineyards tucked into the surrounding rolling hills, and in the past for its eponymous sweet onions, Walla Walla also boasts a vibrant
downtown that’s well worth exploring. “Everything is going to be unexpected because you’ve never seen it before,” says Ron Williams, CEO of Visit Walla Walla, noting that the downtown Starbucks is just about the only franchise. Locally owned clothing boutiques rub shoulders with shops stocking unique home goods and art galleries abound. And then there are the restaurants, with enough variety to satisfy virtually every craving. FEBRUARY IS FOR FOODIES is a monthlong celebration, with special tasting menus, cooking classes as well as food, wine and chocolate pairings. “It’s all about the young gun chefs trying to prove themselves,” Williams says. ...continued on next page
Pioneer Park VISIT WALLA WALLA PHOTO
Insider Tips
“There’s a park here called PIONEER PARK and they have a bird exhibit. Our son loves to go and see the birds — they have peacocks, pheasants, ducks and geese. It’s beautiful!” — CORAL POMPEI, Walla Walla Bakery Pioneer Park 940 E. Alder St. Open 5 am to 11 pm daily. Free “Turns out, we are a really amazing BIRD WATCHING destination. We are on the migratory path for the subtropicals. I’ve been out with our bird expert… and he’s pointing out these colorful little red, green or yellow creatures that are on their way north or south. And in the wintertime, we are an amazing destination for owl watching.” — RON WILLIAMS, Visit Walla Walla whitman.edu/biology/Birding.html “We have a cute little ski hill called BLUEWOOD over in Dayton. It’s smaller and quieter than some of the hills in Spokane, and it’s super accessible from Walla Walla, so if you feel like mixing a ski day between wine tasting you can do that, too.” — KILEY KEATTS, Dunham Cellars skibluemt.com “Of course, most people come for wine, that’s number one by far, but we’re getting more DISTILLERIES AND BREWERIES in town, and cider is becoming bigger too.” — RICK TUTTLE, Kirkman House Museum The inaugural Walla Walla Brew Fest featuring 25 Oregon and Washington breweries and cider makers is Feb, 8. More info at downtownwallawalla.com
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Avocado toast from the Walla Walla Bread Company WALLA WALLA BREAD COMPANY PHOTO
“A WALLA WALLA SAMPLER,” CONTINUED...
Food
Classically trained bakers Coral and Michele Pompei purchased the WALLA WALLA BREAD COMPANY in 2018, and “with zero regrets” shuttered their renowned Seattle-area Bakehouse 55 and moved to Walla Walla, where Coral has longstanding family connections. They now offer world-class pastries (crafted with imported European butter) and other baked goods, as well as soups, salads, sandwiches and pizza. “We bake about seven or eight kinds of bread every day. We do artisan pastries, and my husband and I handle all the croissant production,” Coral says.
require a lanterns-only investigation of the darkened house. For additional insight into the area’s dramatic past, FORT WALLA WALLA features artifacts from the fort’s 60 years as an outpost, and there’s also an entire village of authentic historic buildings to stroll through, including a jail, a train depot and even a child’s miniature playhouse filled with toys. The WHITMAN MISSION NATIONAL HISTORIC SITE marks the spot where early settlers, missionaries Marcus and Narcissa Whitman, lived and died in a massacre.
History
The KIRKMAN HOUSE MUSEUM offers visitors an authentic glimpse into the life of a wealthy local Victorian family, with a bit of a twist. “We try not to be that stuffy place,” says museum board member Rick Tuttle, “You can sit on the chairs.” One room is dedicated to local legend Adam West, the actor best known as Batman in the 1960s TV series. Authentic Batman memorabilia is incorporated into an interactive replica of Bruce Wayne’s den — be prepared for a call from the commissioner. The museum also hosts murder mystery parties in which groups of five to eight participants compete to figure out who did it — a task that will
Kirkman House Museum VISIT WALLA WALLA PHOTO
Wine
But of course, a visit to Walla Walla wouldn’t be complete without popping in for tastings at some of the more than 30 downtown tasting rooms or the multitude of wineries in the surrounding area. It’s in the wineries that Walla Walla’s reputation as a friendly town is really on display, with
live music often adding to the congenial vibe. Keep in mind that tasting rooms are all-ages, so families with children can enjoy a visit. The off-season offers special advantages. “Everyone wants to go to wine country in the fall, for the harvest which is the one time of the year you won’t meet a winemaker,” says Rick Williams of Visit Walla Walla. “In wintertime, they’re available. So if you walk into a tasting room, you’re probably going to meet a family member who’s going to really take the time to share their story.” Outside of downtown, wineries are often grouped by location: South side wineries offer spectacular views of the Walla Walla valley, while some of the area’s oldest wineries, including WOODWARD CANYON and L’ECOLE, are on the West side. East
Cancer Patient Lodging 2020 In 2018, Community Cancer Fund announced plans to significantly impact Inland Northwest lodging options and opportunities for cancer patients and their families traveling to the Inland Northwest for treatment and care. The program was outlined as the “Cancer Patient Lodging 2020 Initiative,” or “CPL 2020 Initiative,” and focused on three main areas of focus with community partners that would be accomplished by 2020. Here’s the progress report since our announcement:
E DON E
DON Guests enjoy the tasting room at Dunham Cellars. KARI NOACK PHOTO
side is the picturesque Mill Creek growing area. And then there’s the Airport. Located near the Walla Walla Regional Airport, more than a dozen wineries have taken over a group of abandoned WWII era buildings. Celebrating its 25th anniversary this year is DUNHAM CELLARS, which occupies an old hanger. The winery’s spacious setting offers guests the opportunity to linger and relax while enjoying wine pours. On weekends, and by arrangement on other days, tasting room manager Kiley Keatts especially enjoys conducting tasting tours. “People are always interested in coming down and tasting from the barrel and seeing the backside of what happens here at the winery.”
IN SS GRE PRO
Build and open the Hospitality Center at Kootenai Health. Continue our partnership with the Davenport Hotel Properties and the “Davenport Lodging Program” by committing to another 2,000 room nights of complimentary lodging for patients and families seeking cancer treatment and care in Spokane.* Aid Ronald McDonald House Charities of the Inland Northwest with their aggressive campus expansion plans in Spokane, open in February 2020. *Since inception in late 2015, CCF has provided over 2,500 room nights of complimentary lodging to cancer patients through this program.
Thanks to your support, these are just a few of the ways we are working to improve the local fight against cancer. Together, we are Community Cancer Fund.
CommunityCancerFund.org
FEBRUARY - MARCH 2020
19
Competitive Eating Athletic diets can vary from sport to sport, but the ground rules for healthy eating are the same BY E.J. IANNELLI
20
Health& Home
5” wide by 7.625” high
B
abe Ruth — Major League Baseball’s legendary record-setter for home runs, RBIs and slugging percentage among others — was reputed to enjoy a quart of bourbon and ginger ale for breakfast. That was accompanied by a porterhouse steak and a half-dozen fried eggs. In 1925, when he was just 30, he was hospitalized during spring training for binging on at least a dozen hot dogs in a single sitting. Finding a nutritionist today who would recommend Ruth’s diet is going to be tough. Even at the time, hot dogs and alcohol weren’t exactly synonymous with healthy, high-performance eating. But how we approach athletic diets continues to evolve as new findings come to light. For example, pregame prep is only part of the dietary equation. As nutritionist Michele Clarke-Mason points out, optimal post-game recovery, particularly in collision sports, now plays an increasingly important role in athletic diets. “Especially in the past, you talk about athletic nutrition, and everyone went straight to the macronutrients. How many carbs should I have? How much protein should I have? Do I avoid fat? For me, recovery is about the micronutrients — your antioxidants, your minerals, your vitamins,” she says. “And I throw probiotics in with those micronutrients. They are vital for good digestion and immune health. If you have a really healthy population of gut bacteria, you will be getting a low-level amount of some of the B vitamins on a regular basis. You break down your foods better. They feed and are sort of the housekeepers of the lining of your digestive tract.” Clarke-Mason knows a thing or two about supporting safe, speedy recovery processes in collision sports. Between ...continued on next page
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2013 and 2019, she worked as a nutrition consultant for the Seahawks. More recently, she’s started working with Seattle’s pro rugby team, the Seawolves, and launched a specialized catering service for sports teams called Veracious True Foods. The name of her company is a good indication of her wider nutritional philosophy for athletes. Avoid highly processed foods. Keep refined sugar intake to a minimum between games. And don’t treat supplements like a substitute for good eating. “Because all the advertising we see is on sports products and sports supplements, the general public envisions athletes with tables full of pills and powders and drinks. In my style of nutrition, that’s the fine-tuning. That isn’t the foundation or the basis at all,” she says. “I’m wary of anything that says it will fix X. The body’s far more
complicated and things work in concert with each other.” Hailey Haukeli, an assistant athletic trainer with men’s basketball at Eastern Washington University, adopts a similar mindset. “We try to avoid all processed foods,” she says. “One thing that the guys are taught to do when they go grocery shopping is to stay on the outside of the aisles. The aisles are where the processed food is. The outside is where the fresh fruit and vegetables are. It’s being mindful of what you’re putting in your body and how that’s going to make you perform on the court.” Unsurprisingly, that rule of thumb doesn’t deviate much from general dietary advice. That’s why a pregame meal for the EWU basketball team is very similar to a hearty, balanced meal on anyone’s table.
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“When we’re at home, if the game is a six o’clock, usually we’ll eat around two. That always consists of whole-grain pasta with a red sauce. We don’t do white sauce because it’s too high in fat. And then there will be chicken and always salad with it as well. There’s usually a fruit salad with cantaloupe, pineapple and grapes that they have on the side too,” she says. Meals before earlier weekend games are a lot like “breakfast foods,” such as “eggs, potatoes, turkey bacon, sausage.”
F
or athletes, much like everyone else, the potential pitfalls come when healthy options aren’t readily available. That’s when fast food and processed snacks — a burger combo meal or a gas-station burrito — become tempting. Clarke-Mason says that organization is the best defense against the lure of quickand-easy convenience. She encourages players to travel with a bag of nuts or a high-quality protein bar for that reason. For Haukeli and the EWU athletic staff, advance nutritional planning can be almost like military-style mobilization. “Our director of ops will look at the restaurants around the area that we’re staying in. More times than not, we end up getting food catered to our hotel, so when we have a pregame meal it looks just like it does here,” she says. “One other thing is that we actually travel with a Ninja blender. When we get to where we’re going, the managers will go to the nearest grocery store and get a bunch of frozen fruit, bananas and coconut water. They’ll make smoothies for the guys that they have in addition to whatever meal we’re having.” And the Babe Ruth diet? The idea that athletes can eat whatever they want without compromising their performance is one of the most persistent misconceptions that both Haukeli and Clarke-Mason have to counter. “I’ve been told this by young adult athletes — that they can eat whatever they want because they’re so active. And that speaks back to recovery. I’m not anti-fat at all, but the fats used in processed foods tend to be fats that feed the inflammation process. So there is a cost. Just because you can compensate for the calories doesn’t mean it’s serving your body in its best capacity,” Clarke-Mason says. Even a legend can’t argue with that. In the year that Ruth was hospitalized for his hot dog binge, the Sultan of Swing had his lowest-performing season with the Yankees.
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CRACKS IN FOUNDATION DRAINS
RADON IN SOIL
RISK OF
FITTINGS
FRACTURED BEDROCK RADON IN GROUNDWATER 24
Health& Home
How this dangerous radioactive gas enters our homes, impacts health and what homeowners can do about it BY CHEY SCOTT
S
omething toxic lingers in the air I breathe at home. Radon gas could be seeping into your home, too.
Ironically, I first learned about the risk of radon gas in indoor environments whilst researching a story about the Hanford Nuclear Reservation. As it turns out, in regions rich in uranium deposits, like the Spokane-Coeur d’Alene area, radon gas inside homes, schools and workplaces is an often overlooked — but potentially serious — health concern. Radon is a naturally occurring radioactive gas created from the decay of uranium in the ground. The gas seeps up through the soil and can enter buildings through cracks in foundations and walls and around pipes entering the home. (It can also enter through the water supply.) Once trapped inside, radon can build up. Homes in any area, of Prolonged exposure to environany age, or any construction design can be ments with high levels of radon impacted by radon. is linked to an increased risk of According to U.S. Environmental Prolung cancer. When inhaled, these tection Agency estimates, radon is the top radioactive particles enter the cause of lung cancer in nonsmokers and the lungs and can damage cells. second overall leading cause behind smoking. Estimates are that around 21,000 people per year die of radon-caused lung cancer. These statistics — paired with the Inland Northwest’s unique geological makeup — mean testing your own home for radon shouldn’t be brushed aside. Testing for radon is part of most inspections when buying and selling a home, but experts still recommend doing so every few years to check for changes or seasonal fluctuations. There are no state-level requirements, however, for radon testing or mitigation in rental properties. Thankfully, testing is easy and inexpensive. Costs do rise, however, if your home’s results require mitigation. When I first learned last fall about high radon levels in the Inland Northwest, I bought a $15 test kit online (First Alert brand), and carefully followed the instructions. The short-term test was easy to use, and after three days sitting in the basement of our 1948 home in Spokane’s North Hill neighborhood, I sent it off to a lab for testing, included with the purchase. The results returned by email about a week later. By a very slight amount, there was too much radon in the house: 4.2 picocuries per liter. A picocurie (pCi) is a measurement of radioactive decay. The EPA guidelines for indoor radon gas levels are set at a maximum of 4 pCi per liter of air. The World Health Testing is best done during cooler Organization, meanwhile, sets this months, between November and March, limit at 2.7 pCi/L. when windows and doors are closed. Since our test came back just slightly above the U.S. maximum allowance, the next step is a longterm test, measuring for three months to a year, to confirm our initial result. The second test device, about the size and shape of a hockey puck, is now sitting near the washing machine, slowly collecting evidence. We won’t send it back for testing for another few months, but each time I head downstairs to do laundry and see it sitting there, I can’t help but wonder if I’m breathing in something deadly.
HOW does radon impact health?
WHEN should I test?
...continued on next page
COMMON GOOD
Using Antibiotics Responsibly My nephew was recently hospitalized with what the doctors called a resistant infection. He became very ill and his treatment required several different antibiotics. Why do these resistant infections occur? Is there anything that we can do to reduce the occurrence of these types of infections?
T
he doctor responsible for the discovery of penicillin, Alexander Fleming, predicted in his Nobel Prize acceptance speech in 1945 that the overuse of antibiotics could result in the rise of “resistant” bacteria. This has happened. Here’s why: In every instance where a bacterium is exposed to an antibiotic, there is a chance that strain of bacteria will respond by developing resistance. In 1945 a typical case of pneumonia could be treated with 40,000 units of penicillin. Today, in cases where penicillin can still be used, which is much less frequently than in 1945, the patient may need 20,000,000 units for many days. While we currently have many relatively new antibiotics, if we look ahead, the development of new antibiotics has almost ground to a halt. In contrast to medications treating chronic conditions, antibiotics are medications taken by relatively few people for a short period of time, and so the profit line is too small to be compelling to the pharmaceutical industry. The antibiotics we do have are now overused to a level that is almost criminal. For example, it’s estimated that antibiotics are prescribed in approximately 70 percent of cases of simple acute bronchitis when in fact no antibiotics should be prescribed. To make matters much worse, antibiotics are routinely added to the feed of farm animals and are even sometimes used by fruit growers. What can you do? First, don’t demand antibiotics when your doctor says that you don’t need them. Second, perhaps it’s helpful to support food sources that don’t use antibiotics in their production to reduce your (and your microbiome’s) exposure to unwanted antibiotics. All that being said, the overwhelming majority of bacterial infections can still be treated with available antibiotics and so-called “superbugs” are relatively rare. —JOHN R. WHITE John R. White is the chair of the Department of Pharmacotherapy at WSU-Spokane. FEBRUARY - MARCH 2020
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“RISK OF RADON,” CONTINUED...
F
inding it slightly alarming that I hadn’t heard or seen anything until recently about radon gas risks in our region, I contacted the Spokane Regional Health District to talk to an expert about recommended steps of action for awareness and mitigation. Environmental health specialist Michael
and plotting where we could see it.” While the Health District no longer sells these kits directly to residents, staff continue to consult with concerned locals who reach out, directing them to resources and information about radon, he adds. “Anybody in Spokane should test their home. That is a given,” LaScuola says. “You can’t tell if you have elevated radon unless you test.” Based on results he’s seen over the years, LaScuola says pockets of the region that tend to have higher radon readings are Spokane Valley, the foothills of Mount Spokane and the High Drive bluff of south Spokane. “Radon is naturally occurring, so I think sometimes people get complacent about naturally occurring hazards, as opposed to others like groundwater contamination,” LaScuola says. “But because radon begins with uranium, we’re also seeing it in groundwater in the northeast part of Spokane County, and beginning to encourage people to test private wells.” In Idaho, the Coeur d’Alene area has the state’s highest percentage, at 62 percent, of high-radon testing homes. Idaho residents can order $10 test kits directly through the Idaho Department of Health & Welfare, at radonidaho.org. Even in areas known for having high radon levels, the gas’s presence from house to house in the same neighbor-
Anybody in Spokane should test their home. That is a given. LaScuola, who’s been with the Health District since the late ’80s, says public awareness campaigns about radon were active at that time and into the ’90s, but have since been deeply affected by funding cuts. Back then, he says, “we were fortunate enough to get some pretty good grants to support a radon test kit program, selling them at cost and gathering data
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hood can vary drastically, LaScuola notes. He points out a map of Spokane County visualizing historical radon test data. Green dots indicate homes shown to be under 4 pCi/L. Yellow and orange dots are places that tested between 4 and 20 pCi/L, while red dots — homes that tested
HOW do I know my kids’ school is safe?
Health District expert LaScuola says when radon concerns arose in the late ’80s and early ’90s, local schools were tested and mitigated where necessary. at greater than 20 pCi/L — show up both in apparent clusters and mixed in across the map right next to green and yellow dots. If you test your home and find out there’s too much radon present, what next? LaScuola says you’ll want to consider installing a radon mitigation system, which uses a fan to push air rising beneath the home through an outside vent. These systems can cost between $900 and $3,500, depending on how much radon is present and the age and size of the home. Homes built after 1992 in Washington state, however, are required to have some mitigation infrastructure built in that can be easily activated in case radon is found to be high, he says. For our home, hopefully the longterm test shows the average radon level is such that we don’t need to take this next step. If it doesn’t, though, we’ll definitely use our newfound knowledge to take a proactive step. “If you’re concerned about health wellness and long-term health maintenance, you should really look into radon,” LaScuola emphasizes. “Granted, there are so many other things you should do to maintain your health, but this should be right up there.”
WHERE can I find out more?
PENCILS DOWN, FORKS UP! COME HAVE LUNCH WITH US! Help raise money for Sacred Heart Children’s Hospital!
kids at heart charity lunch Tuesday, February 25 Spokane Convention Center Noon to 1:15pm.
Money raised will support the Andrew Rypien School Program, a classroom inside Sacred Heart Children’s Hospital that helps kids keep up with their studies, even when facing serious illness and extended hospital stays.
There is no charge for the lunch but you will be asked to make a donation.
To reserve your seat and to learn more, visit kidsatheartcharitylunch.org or call 509.474.4594 GOLD STAR SPONSOR:
Head to the EPA’s website: epa.gov/radon.
FEBRUARY - MARCH 2020
27
Creative Kitchen the
Contemporary kitchen design is all about function — and fun – By Carrie Scozzaro –
T
he kitchen is the undisputed hub of the household — not only a place for preparing food, but also the preferred spot for paying bills, the athome office, homework and entertaining. But, of course, function isn’t the only priority. Kitchens are also often the best place in the home to showcase innovative, thoughtful design. From new trends in cabinetry that offer the opportunity to maximize efficiency to fearless use of dramatic materials and breaking old rules on matching metals, kitchens are often the epicenter of cutting-edge design for modern homes.
...continued on page 32
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The 1980s Remodel BERRY BUILT KITCHENS SAGE AND SCARLET PHOTOGRAPHY
EAT. DRINK. REPEAT.
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Asian Chef Lu’s Asian Bistro Fai’s Noodle House Mustard Seed Nudo Ramen House Downtown, North Barbecue JJ’s Tap and Smokehouse Longhorn Barbecue Valley, Airway Heights Bistro Ambrosia Bistro & Wine Bar The Bluebird. A Midtown Eatery. Wiley’s Downtown Bistro Eclectic MAX at Mirabeau Ruins European The Melting Pot Oval Office Bistro & Martini Bar Pentagon Bistro & Martini Bar Vine & Olive Eatery and Wine Bar French Fleur de Sel Gastropub Barnwood Social Kitchen & Tavern Cascadia Public House Collective Kitchen The Filling Station Post Falls Iron Goat Brewery Manito Tap House North Hill on Garland Prohibition Gastropub Remedy Kitchen + Tavern Republic Kitchen + Taphouse Tamarack Public House German Das Stein Haus Irish O’Doherty’s Irish Grille Shawn O’Donnell’s American Grill & Irish Pub
Italian Europa Restaurant Ferraro’s Restaurant & Bar - North Ferraro’s Italian Restaurant - Valley Gander and Ryegrass Italia Trattoria Italian Kitchen Latah Bistro Luigi’s Italian Restaurant Mamma Mia’s Radicci Italian Bistro Tito’s Italian Grill Tomato Street Italian Restaurant Downtown, North Mediterranean 315 Cuisine Clover The White House Grill Mexican De Leon’s Taco & Bar North, South, U-District Northwest Anthony’s Restaurants Downtown, Coeur d’Alene Bardenay Beverly’s Cochinito Taqueria Dockside Honey Eatery & Social Club Seasons of Coeur d’Alene Wild Sage Bistro Pizza The Boiler Room Flame and Cork Wood Fired Pizza Republic Pi Steakhouse The Barrel Steak and Seafood House Cedars Floating Restaurant Spencer’s for Steaks and Chops Thai Kuni’s Thai Cuisine Thai Bamboo Coeur d’Alene, North, South, Valley
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dramatic natural textures THIS PAGE: The 1980s Remodel BERRY BUILT KITCHENS SAGE AND SCARLET PHOTOGRAPHY
mixed metals
“THE CREATIVE KITCHEN,” CONTINUED...
ART IN THE KITCHEN
“Kitchens and baths are the most challenging and technical spaces in the home,” says Sara Berry, who earned her bachelor’s in interior design from WSU and owns Berry Built with husband Matt, a home builder with more than 22 years in the industry. “I love creating functional art,” she says. That passion is on full display at a recent 1980s South Hill home kitchen remodel. Berry took an innovative approach to the granite versus quartz debate, incorporating matched slabs of natural stone to create a dramatic kitchen
I love creating functional art. backsplash. In addition to being an obvious focal point for the large space, the stone offers easy maintenance — no grout lines to clean — and is exceptionally durable. Durable quartz counters mimic the look of stone, without the maintenance issues, while light gray cabinets with visible, horizontal wood grain add to the modern vibe. The kitchen’s large island accommodates casual seating and considerable storage, and a nearby eating area reveals the on-trend mixing of metals, with a dramatic black and gold light fixture.
...continued on page 34
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quartz counters
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lift-up cabinet doors
THIS PAGE: The Family of Five BERRY BUILT KITCHENS SAGE AND SCARLET PHOTOGRAPHY
horizontal woodgrain
statement lighting
“THE CREATIVE KITCHEN,” CONTINUED... Mixing metallic finishes took a different twist in a kitchen the Berrys remodeled for a young family of five. Berry incorporated the stainless steel of the appliances and the black accents from cabinet pulls into the design of unique bi-fold upper cabinet doors fronted with frosted glass. While open shelving is trendy, homeowners are rightly apprehensive that it can end up looking jumbled and messy. The frosted glass insets allow subtle glimpses of the cabinets’ contents when the kitchen isn’t in use. The unique hinging allows the panels to be up and out of the way, functioning like open shelving during busy kitchen prep time. Seeing design elements at work is what inspires the Berrys. “We often get invited back to our projects after completion,” Berry says. “Matt and I love to stand back and watch the space perform the way it was intended to.”
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ISLAND LIFE
“The kitchen is our favorite interior space to design because this is really the center, or heart, of the home,” says Alison Taylor, who founded Taylor Design with husband Josh. The couple met at Central Valley High School, attended University of Washington together and formed their company 20 years ago. “We like to think about what each drawer or cabinet will hold, and how people will function in the space.” Some of their own favorite memories have occurred in the kitchen, specifically around their kitchen island. Ever larger islands are undeniably popular, but not every kitchen can accommodate them. “We don’t believe in designing a kitchen to keep guests out, but instead in making it comfortable when they all crowd around the island,” Taylor says. Two recent empty-nesters on the South Hill employed the Taylors to create a kitchen featuring radiant heating and a woodlook tile floor, floating shelves and drawers
spacious island seating The Empty Nesters TAYLOR DESIGN PHOTO
Feather
Chaise Lounge
CONTEMPORARY
Sectional
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Arts &
Crafts CHESTERFIELD
Sleepers
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...continued on next page
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color cabinets
Spokane Valley Kitchen TAYLOR DESIGN PHOTO
“THE CREATIVE KITCHEN,” CONTINUED... — versus standard base cabinets with shelving — beneath the counter. “The custom range hood is also a popular feature now,” says Taylor, because it allows a necessary, functional component of the kitchen to blend in seamlessly. Thoughtful details like drawer dividers help maximize storage and minimize the tendency for kitchen clutter. In the recently completed kitchen for an active family with four boys in the Spokane Valley, the Taylors of course incorporated blue, playing off of Pantone’s Classic Blue “Color of the Year” for 2020. The deep
The kitchen is really the
heart of the home. blue base cabinets add crisp contrast to the fresh white of the upper cabinets. Though the appliances are stainless, and the pendants feature black metal, the Taylors chose gold hardware for the cabinet pulls, which adds a warm touch to both the dark base and crisp white upper cabinets. “Mixing metal finishes seems to be a big trend now,” notes Taylor, whose roots in the business go back a while, since she and her husband built their first spec house. “Over 20 years later, we still love working together and now our oldest daughter has finished college and joined us.” ...continued on page 38
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“THE CREATIVE KITCHEN,” CONTINUED...
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Liberty Lake Kitchen
CONTEMPO HOMES PHOTO
Scott and Ally Tedrow of Contempo Homes consider three things when designing a kitchen: “We want our clients to have kitchens operate with finesse, ‘wow’ guests and have timeless features,” Ally Tedrow says. Their company builds on Scott’s background in building and Ally’s education in business and design. Like other designers, they do extensive research on their clients’ needs, from how and what they cook and eat to entertainment needs. “One new trend we are finding of value to many of our clients is providing a pantry in a close proximity,” says Tedrow, including one that is separate from the kitchen, but also one built into the kitchen cabinetry as a mini bar, coffee station or larger storage. Or in the case of a kitchen they designed for a Peaceful Valley couple, a television cabinet. “We love how they are sleek, but still provide cabinet space, and add a touch of surprise,” Tedrow says. “When it comes to any design, the eye should be slowly directed or be told where to look with a ‘pop!’” Tedrow says. They added color — the orange stools in an otherwise light, neutral kitchen — and a strong vertical element connecting the island counter and ceiling. From the ceiling, the eye drops back down
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integrated TV Peaceful Valley Kitchen CONTEMPO HOMES PHOTO
along the lines of the drop lighting, which in this case is a mix-and-match approach: one rounded, the other a horizontal bar. “As kitchen lighting is changing, moving away from the three to four pendant fixtures and more towards linear fixtures, it is exciting to dive in and create,” Tedrow says. Although they had lots of choices for appliances, which are trending in bright colors, retro styles and a new black stainless steel finish, the Tedrows went with stainless steel for a timelessness combined with longevity. Another home they designed for a young family of four in the Liberty Lake area also showcases the trend the Tedrows mentioned regarding mixed metal finishes. Featured in the 2019 Fall Festival of Homes through Spokane Home Builders Association, the kitchen includes three drop lights, one each in white, silver and black, as well as both flush-mounted and cylindrical tube lighting. “The family loves the kitchens’ diversity,” Tedrow says. “The Thermador range can change from a grill to a griddle, and they have even sent us pictures of pancakes ready to be flipped!”
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Spokane Health & Home
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AFTER
Before After MEGHAN ALEXANDER has, with her husband, renovated three Craftsman style homes. “Picking paint can be really tough,” she writes. “The lighting in the house can have a big impact on how the color looks on the wall, so I’ve always found it best to pick a range of colors and buy the samples to test out. We’ve had some bad experiences in the past where
BEFORE
a grey turned out looking baby blue because of the lighting — and we had painted the entire room hoping it would dry grey! Buying samples is so worth it! This particular grey I found from following a local construction company and my husband messaged them on Instagram to find out the color: Sherwin Williams Repose Grey.”
WATCH FOR MORE
Before After IN OUR NEXT ISSUE Have you made an amazing transformation in your home? Send your home renovation and DIY Before & After photos, with a brief explanation of what you did, to healthandhome@inlander.com
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Health& Home
BEFORE
KELSEY FOGARTY says while she wasn’t a fan of the original “macaroni and cheese” colored wallpaper in this adorable eating nook, she “wanted to pay a little homage to the old house with the wallpaper... I was a little nervous about doing it, wallpaper samples can only tell you so much, but I am so glad I went for it! We hired Gale Fleming Wallpaper to hang the new wallpaper, it was a bit of a splurge to purchase the paper, and I didn’t want to mess it up. She was great!” The banquette style seating, constructed by her husband and father-in-law, with cushions sewn by her mother-in-law, offers a clean backdrop for the vintage Drexel table — a family heirloom. “My mom did her homework at [that table].”
AFTER
BEFORE
AFTER
ALICIA STATON’s stenciled bathroom floor project made the experienced DIYer “extremely apprehensive” at the outset. The detailed project required numerous base coats followed by careful stenciling of each tile. “After arduously hand touching up the stencil lines (took about three to four days of that), I painted four coats of water-based polyurethane to seal in the paint and prevent scratches, scuffs and blemishes. So far we’ve had absolutely no problem with any chipping of the paint, and it’s my kids’ bathroom,” she writes. Staton followed the advice on craftedbythehunts.com/diy-paintedtiles. The paint is Behr Premium Low-Lustre Enamel Porch & Patio Floor Paint in ultra pure white and space black.
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On the Rise After a personal loss, artist Kathleen Cavender is painting a new series from the vantage point of her subterranean studio STORY AND PHOTOS BY CARRIE SCOZZARO
K
athleen Cavender is finally getting her groove back. Although her paintings and her music are wellknown throughout the Northwest — her jazzy vocals lead the Kathleen Cavender Band — she’s been somewhat reclusive since the illness and 2013 death of her husband, Mike Cavender, a well-known music producer to whom she was married for 38 years. “It was like being thrown off a cliff,” says Cavender, whose resume up until around 10 years ago was chock full of increasingly prestigious exhibition venues, including Gonzaga’s Jundt Gallery, Spo-
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kane’s former Lorinda Knight Gallery and Italy’s Florence Biennale. When her husband got sick in 2007, however, her focus shifted. She went from being represented by five galleries, painting full-time, singing quite a bit and teaching both music and art out of the spacious studio adjacent to her former South Hill home, to caregiving. Mike died in 2013, after which Cavender found herself facing the illness and subsequent death of her mother, too. In 2016, however, Cavender moved into a new home, a 1933 “storybook cottage” style house on the eastern edge of the
Garland District. She’d let go of most of the antiques she and her husband had collected except a few heirlooms: her grandmother’s chairs, her grandfather’s watercolor of butterflies — she also kept his journals of sketches, paintings and songs — and assorted Turkish-style rugs which now cover her living room floor. The multistory brick home she now shares with her fiancée features rounded entries, wood floors and stained glass in the bathroom, but it lacked studio space. Although she’s eyeing the garage for future renovations, she retreated to the basement, which felt safe, and she transformed the
space in a way that surprised even her. It’s like no studio she’s ever had or will have again, says Cavender, who decorated the 12-foot-square space with bold fabrics, exotic-looking furnishings, and remnants of her past: souvenirs from several trips to Europe, her mother’s Japanese kimono, the results of a lifetime of collecting art books, and a portrait of the young son she and her husband adopted. She’s made it cozy and lush, with patterned fabric covering exposed beams and a large, plush chaise in the center of the room, laden with richly colored textiles and pillows. Nearby tabletops are covered with candles, treasure boxes and other curiosities. A Parisian lantern hangs from the ceiling in front of a table loaded with replicas of the Eiffel tower and an enormous vintage-looking wall clock. “I call it boho meets bordello,” Cavender says. Lighting is provided by the daylight basement window, a variety of lamps and a large mirror. When she is at her easel, however, she turns on hanging lights, brings an old chair closer to her painting surface, and pulls from any of a hundred brushes sitting at the ready. Although she’s known for her landscapes, her work is actually somewhat autobiographical, says Cavender, who recently participated in the Northwest Museum of Arts & Culture’s studio tour with some older paintings. The lone shrub on the horizon or the translucent bubble surrounding a particular tree represents her or things in her life. Her new painting series will include portraiture and she’s already lined up some local women as models, Cavender says. The working title is Virtues of Halcyon, a nod to bygone days when things were idyllic. She’s also working on a monthly meetup she’s calling Coffee with Kat. She’ll work with participants to develop a vision board, offer hints on journaling — Cavender’s journals are works of art — and guide discussion about making personal changes. And she’s been singing more, including an impromptu gig at the Coeur d’Alene Casino for New Year’s. “Every decade, it seems I try something different,” Cavender says with a smile.
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Mixing it Up E DESIGNER SPOTLIGHT
Spokane designer Erin Haskell Gourde talks about her favorite space
BY CARRIE SCOZZARO
rin Haskell Gourde isn’t afraid to mix it up a little. “Sticking to a particular popular style nowadays is easy: midcentury modern, traditional, art deco, farmhouse, rustic, etcetera,” says Haskell, who grew up in Spokane, earned her graduate degree in interior design at WSU, and also interned for London-based designer Stella McCartney. “I think the real skill for a designer is mixing styles and making it feel so right.” Haskell has done just that inside her Comstock-area home, a sprawling ’50s rancher with all the hallmarks of midcentury design. Just off the main entry, the vast living room with two walls of windows is one of her favorite places in the house she shares with her husband and dogs. It features two vintage couches Haskell reupholstered in blush pink velvet. “I like little pops of color,” says Haskell, whose color palette is otherwise neutral, emphasizing natural finishes, from wood and glass to stone and metal. A chrome-and-glass cube table. A marble end table shaped like an African drum. Small copper containers filled with succulents. On the white wall: a white ram’s head with gold horns and artwork framed in black, including a black fan of
Feb 8, 2020-May 3, 2020
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Pink upholstery is perfect for Erin Haskell Gourde’s vintage couches, “I like little pops of color,” she says. YOUNG KWAK PHOTO fragile coral. Haskell’s wry humor shows through, too, like the metallic replica of the ’80s cell phone nicknamed the “brick” next to her television. Nearby, there’s a framed copy of the cheeky “Expose Yourself to Art” poster from the ’70s — the image depicts a man (who went on to become mayor of Portland) supposedly wearing only a raincoat “flashing” a sculpture of a nude woman. When it comes to furnishings, however, Haskell is all business. “Being a history buff,” says Haskell, who enjoys the research aspect of her com-
pany, Design for the PPL, “my opinion is that the ’40s was the first time designers put a lot of ‘thoughtfulness’ into furniture based on the principle of ‘less is more.’” Thus provenance is important to her. The pink couches, family heirlooms, are also treasured because they’re vintage Knoll, an early American modernist manufacturer that’s still in business today, embodying the Bauhaus aesthetic of simplicity. Several furnishings are from another modernist powerhouse, Herman Miller, including a lounge chair and ottoman designed by Herman Miller’s Charles and Ray Eames.
Though knock-offs of the iconic chair abound, having the original was important for Haskell, because, “I would know,” she says. Not everything in her home is highend, however, including two of her favorite lamps. “At the time, I had just moved back to Spokane for grad school, just signed a lease on a studio apartment and needed light,” says Haskell. “I was broke and I went antique shopping (still one of my favorite activities) at the Vintage Rabbit about 12 years ago and they were about $8 each and made me smile. Still do.”
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Chef Austin Conklin simplified the menu a bit when he took over at Inland Pacific Kitchen. “I can focus on each dish being creative and flavorful,” he says. YOUNG KWAK PHOTOS
Emerging Talent Chef Austin Conklin takes the helm at Spokane’s Inland Pacific Kitchen BY CARRIE SCOZZARO
I
nland Pacific Kitchen’s chef Austin Conklin still remembers the first time he tasted a properly seared mushroom, expertly prepared by Seattle chef Dustin Ronspies, with whom he worked at the time. Conklin credits Ronspies with instilling in him a deep appreciation for local, seasonal, well-crafted dishes — mushrooms included. “[Conklin’s] one of the most talented people I’ve ever worked with,” says Ronspies, who carries some clout with more than 30 years as a leader in Seattle’s
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culinary scene. “His ability to — while prepping his station and going through his day at the same time — by 5 o’clock, drop a 23-component dish in front of me was just impressive,” says Ronspies, who co-founded Seattle’s Art of the Table in 2007 with his wife, chef Shannon Van Horn. Ronspies gave Conklin a glowing referral when he relocated to Spokane in 2018, describing him as creative, meticulous, a go-getter. His wife suggested Conklin contact former IPK owner Jeremy Hansen, whom she worked with in the past.
B
orn in Haiti, Conklin and his twin sister were adopted by a couple from Central Washington, where one of his high school teachers turned him on to the culinary industry. He got a job at Stones Gastro Pub in Wenatchee and was noticed by someone from the Oregon Coast Culinary Institute in Coos Bay, where he was then offered a scholarship. Still, he felt pulled toward something larger and relocated to Seattle, working at Art of the Table and another wine bar before an opportunity to move to Spokane with a
INGREDIENT INFO
Mushrooms There are many types of mushrooms, and
while nearly all of them contain upwards of 80 percent moisture, they nonetheless respond best to different cooking methods. Chef Austin Conklin likes to sear oyster mushrooms, for example, to emulate the browning effect you’d create in animal protein, while he likes to marinate lion’s mane mushrooms in oil, thyme and garlic, freezing the excess as needed. When buying mushrooms, look for ones that are firm, with a smooth but not slippery texture. They should be plump, not wrinkled, which could indicate they’re dried out. Store them for up to a week in the refrigerator, in a paper bag — plastic bags can encourage moisture build-up. Remember that all mushrooms must be cleaned prior to use, so wipe with a damp rag or rinse quickly in water. Conklin sources directly from two vendors. Sasquatch Sous Gourmet Mushrooms are available at Main Market Co-Op (call for pricing and availability), while his other source, Happy Mountain Mushrooms, works directly with restaurants and consumers. They do offer a growyour-own oyster mushroom kit for $20 at Pilgrim’s Market in Coeur d’Alene. — CARRIE SCOZZARO
friend presented itself. Conklin joined IPK in early 2019, finding comfortable similarities between it and his former place of employment. The two restaurants shared similar formats: a la carte tasting menus of small plates that could be intensely season-sensitive, as well as a “chef’s choice” option, and a small scale, with limited seating and availability. Upon the departure of Hansen, however, Conklin found himself in the position of moving to head chef at the age of 23. He called Ronspies for advice. “I told him to follow his heart,” says Ronspies. Conklin did. He removed the tasting menu, keeping the nightly offering to around a dozen small plates, and focused on affordability and quality, he says. “I can focus on each dish being creative and flavorful and you can still have an experience of fine dining.” Conklin is also gearing toward more
walk-in traffic in the Washington Cracker Co. Building, where IPK’s neighbor and soon-to-be-owner, Overbluff Cellars, is also located. The restaurant’s website and Facebook pages will be updated when the sale is complete. Conklin says he finds inspiration from
in Menton, France, which was lauded as the best restaurant of 2019; and Will Goldfarb’s R4D restaurant in Indonesia, and Room for Dessert, Goldfarb’s best-selling book. With all those influences melding with his own growing experiences, Conklin
I want everything to evoke a sense of time or place. — Austin Conklin
any number of sources. Among his current interests are the Netflix series, Chef ’s Table; renowned chef Mauro Colagreco and his Michelin three-star Mirazur restaurant,
hopes diners are transported by the food they’re eating. “I want everything to evoke a sense of time or place,” he says. Recipes on next page…
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YOUNG KWAK PHOTOS
TRY IT YOURSELF
Mushroom Duxelles Mushroom duxelles is a rich, paste-like sauce of mushrooms
that have been chopped very fine and cooked down with other ingredients, usually shallots and herbs. Chef Austin Conklin uses it for stuffing chicken breasts, portabella or cremini mushrooms or even quail (pictured above). •• 5 lbs cremini or white button mushrooms, chopped very fine •• 1/2 cup shallot, minced •• 1/2 cup garlic, minced •• 3/4 cup unsalted butter •• 1 cup sherry or white wine •• 3 sprigs thyme, minced •• 1 sprig rosemary, minced •• Salt and pepper to taste 1. In a large saucepan, melt butter on medium heat. 2. Once butter sizzles, add shallots and garlic. Cook until both become translucent. 3. Turn heat to high and add sherry. Lower heat to medium-high and reduce sauce by half. 4. Add mushrooms and herbs to reduced sherry mixture, stirring often to cook mushrooms, which will release their moisture. Continue cooking until all liquid is evaporated and mushrooms begin to brown. 5. Remove mushrooms from heat and season with salt and pepper to taste. 6. This will make enough filling to stuff 5-6 chicken breasts, two dozen cremini or more depending on size, or 8-10 large portabella.
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Oyster Mushroom Fricassee Fricassee is the process of cooking something in its own sauce and comes from the French
words to cut up and to fry. Typically done with chicken or veal, chef Austin Conklin offers a vegetarian version replacing meat with mushrooms he sources from local vendors. •• 1 pound oyster mushrooms, torn into 1 to 2-inch pieces •• 2 pounds cremini mushrooms, cut in half if larger than 1 inch •• 1 shallot •• 1 tablespoon minced garlic •• Approximately 1-1/4 cup canola oil •• 3/4 cup white wine •• 1/2 cup heavy cream •• 1 rosemary sprig •• 2 tablespoons butter •• 2 teaspoons finely minced thyme •• 2 tablespoons sherry vinegar •• Salt and pepper to taste 1. Preheat oven to 400 degrees. 2. In a bowl, toss together cremini mushrooms with adequate oil to coat them, season with salt and pepper. Transfer to a baking sheet lined with parchment paper. Roast for 15-20 minutes or until golden brown. 3. Coat large sauté pan with a 1/2 cup of oil and heat on high until oil just starts to smoke. Working in batches, add oyster mushrooms to pan, being careful not to crowd the pan
and adding more oil as needed. 4. Reduce heat to medium-high and sear mushrooms until golden brown. Transfer to baking sheet lined with paper towels to drain oil. Season with salt and pepper. 5. Wipe sauté pan. Add 1/4 cup of oil and heat on medium-high. Add shallots and garlic (they should sizzle when they hit the pan) and cook, stirring, until translucent. 6. While pan is still hot, add 1/2 cup of wine. Reduce mixture until almost gone. 7. Add oyster and cremini mushrooms and remaining 1/4 wine. Stir gently to coat all mushrooms. 8. Add cream and rosemary and turn pan down to medium-low. Cook, reducing mixture slightly and ensuring all mushrooms are coated. 9. Turn off heat, stir in butter until melted. 10. Add minced thyme and sherry vinegar. Taste and adjust seasonings as needed. 11. Serve over your choice of pasta or wilted greens. Serves 6. — SHARED BY INLAND PACIFIC KITCHEN’S AUSTIN CONKLIN
5” wide by 7.625” high
SPICE IT UP
Cooking with Cocoa
I
s there anything that doesn’t go well with chocolate? Not for SANDPOINT CHOCOLATE BEAR, which operates both a production and retail facility in Spokane Valley and the retail shop, Chocolate Apothecary and Coffee in the Flour Mill. They add various kinds of chocolate to a select handful of spice mixes from local Spiceology to create blends that go well in sweet and savory dishes. Try the Garlic Joy seasoning with russet potatoes to make crispy baked jojos. Coat wedges of potato with a butter-oil mix, then dredge wedges in seasoning mixed with flour and bake. Or try Garlic Joy on meat dishes for a subtle note of sweetness. “The garlic spice I have been getting good reviews on,” says co-owner Dennis Powell, who created the company in Sandpoint in 2012 with wife Carrie. Last year, after their Sandpoint facility burned in a fire that wiped out several buildings on the same block, the couple relocated Sandpoint Chocolate Bear to Spokane Valley. They carry their chocolate spices in both the Valley and downtown location, including Choco Cajun spice — try it in gumbo or on baked spaghetti squash for an unusual gluten-free, vegan dish — as well as Cacao Curry and Aztec Chili. — CARRIE SCOZZARO
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Pressing Matter
Bridge Press Cellars crafts wine, but also fosters community in downtown Spokane BY LEANN BJERKEN
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W
hether you’re looking for that perfect red blend or seeking a lively evening out, a visit to Bridge Press Cellars is probably a good option. The small, downtown winery focuses on Bordeaux-style wines — fine reds like cabernet sauvignon, merlot and cabernet franc, as well as some white wines, including sauvignon blanc and rosé. But Bridge Press Cellars has evolved to include much more than wine. Owners Brian and Melody Padrta didn’t set out to get into the wine business when they settled in Spokane in 1995, where Brian is an orthopedic surgeon. Still, “My husband has always liked wine,” says Melody. “One of our friends was the owner of Grande Ronde Cellars. He decided he wanted to downsize so he asked Brian if he’d like to try making wine.” So Padrta started making wine in 2005, beginning with 50 cases of cabernet. Nearly 15 years later, the winery produces about 10,000 cases a year. In 2012, Bridge Press opened a tasting and dining room plus production space at their current location, a two-story, 25,000-square-foot building that was constructed in 1907 by the Foresters of America. A portion of the building was first renovated in 2012, but the southern half of its main floor, and the second floor ballroom were both vacant until last year. “At the start, we shared this space with Emvy Cellars, which was owned by family friends, Mark and Valerie Wilkerson,” says Andrew Padrta, the Padrta’s son and co-owner of the winery. “When they retired two years ago, we took over the entire space.” The second floor ballroom was updated into a stylish event space that officially opened last May, while the vacant half of the building’s main floor now includes both
Andrew, Melody and Brian Padrta.
Stop in to grab a bottle to take home, or stay and enjoy an artisan cheese plate. YOUNG KWAK PHOTOS
a live music area and the Forbidden Bar, which opened in November. “With the new bar, we’re the first winery in the state to have a full liquor license,” Andrew says. “Being able to offer spirits was something we’d wanted to do for a while.” The lively venue now hosts comedians, live music and dancing, and there’s an outdoor concert series on the back patio, which was also recently updated. Food is also part of the mix. “Our bistro uses local food products, and we plan to add more full meal options to our menu this year,” Andrew says. “In the spring we’ll release a higher end blend for wine club members, as well as our first port.” When it comes to the operation of the business, Andrew says he and his parents each have their own roles. “My dad and I are the winemakers, and I’m also in charge of booking music or events, as well as marketing,” he says. “Mom handles the finances, pretty much all of the wine side’s outside sales and contact with distributors.” Melody says updating the building and creating a new venue with entertainment options (particularly for the middle-aged crowd) downtown has been a gift that keeps on giving. “We always wanted to be able to bring more people into downtown,” she says. “Hearing people’s amazing stories about the dinners or experiences they’ve had here while drinking our wines inspires us to keep going.”
THE WINES
While Bridge Press is probably best known for its red blend, “Evil Queen,” which can be found in local grocery stores and restaurants, Melody Padrta says their signature wine is the cabernet sauvignon. “It’s the first wine we made, the one that started our journey,” she says. “In creating our wines we remain most focused on quality, using 100 percent French oak barrels, trying to get the best blend possible, that’s going to cellar for at least 10 years.” As for pairings, “Our Evil Queen can go with pretty much anything, but is great with Italian food and pork chops,” says Andrew Padrta. “Both our merlot and our sauvignon blanc are also really nice everyday wines to kick back with after a long day.” — LEANN BJERKEN
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Labor Relations How to divide and conquer household chores BY JACOB JONES 52
Health& Home
JONATHAN HILL ILLUSTRATION
S
ugar cookies sit next to snickerdoodles on the cooling rack. The dishwasher hums away at cups and cutting boards. Late at night, after the children have gone to sleep, their tiny laundry spins in the dryer downstairs. And my wife, amid the slam of semester-end grading, hunches over the kitchen table, still meticulously wrapping Christmas presents. Between tasks, she mentally organizes upcoming work deadlines, doctor’s appointments and family travel plans. For my part, I cooked dinner, bathed the children and helped put them to bed. I inventory whether we have enough gas in the car, food in the fridge or ibuprofen in the medicine cabinet.
A functioning family household takes a great deal of work — physically, intellectually and emotionally. Marybeth Markham, a licensed mental health counselor in Spokane, explains that how parents split those responsibilities can have a huge effect on their relationships. Division of household labor, she says, might be the biggest reason couples look to her for help. There’s so much to do and neither parent feels like they get enough help. Resentment spikes over the smallest of jobs. “Everyone’s exhausted,” Markham says. “People will come in with their lists [of chores]. ...continued on next page FEBRUARY - MARCH 2020
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A 2018 survey from the U.S. Bureau of Labor Statistics found women spent an average of 2.17 hours a day on housework while men spent about 1.36 hours on average.
“LABOR RELATIONS,” CONTINUED... It’s like a fricking mediation… They don’t have to do that.” But parents should talk about who does what and why, she says. Researchers have found that modern couples often start sharing household duties quite evenly, but once children arrive the labor tends to shift more heavily toward a primary caregiver, almost always the mother. A 2018 survey from the U.S. Bureau of Labor Statistics found women spent an average of 2.17 hours a day on housework while men spent about 1.36 hours on average. Women spent three times as many hours on both interior cleaning and laundry as men. They also spent twice as much time as men on food preparation and clean up. In homes with children younger than 6, women spent on average 1.1 hours
a day on primary care like bathing and feeding, the 2018 survey stated. Men spent just 26 minutes a day on such activities. The survey found men are more likely to spend time on lawn care or leisure time with the children, like sports.
D
arcy Lockman, author of 2019’s All the Rage: Mothers, Fathers, and the Myth of Equal Partnership, interviewed dozens of women about how they have struggled against assumed gender roles that expect mothers to serve as both full-time breadwinner and primary caretaker in the home. Just because modern men will change diapers, Lockman writes, does not mean they have stepped up to bear their share of the playdate planning, school event scheduling, clothes shopping or child care
management. “They were more involved than fathers of yesteryear,” she writes. “This more was not enough.” Mothers also face harsher judgment than fathers over the state of the home. A 2019 experiment that showed people pictures of clean or messy rooms supposedly occupied by men versus women concluded that women faced more negative social consequences for untidy homes as well as higher overall expectations for cleanliness. Markham, who counsels a number of same-sex couples, argues many of society’s assumptions on parenting will also push those couples to adopt a traditional — and uneven — division of labor. People will ask her same-sex patients, regardless of gender, which one is the “woman” in the relationship.
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“They can get a lot of push back,” she says. “Society really wants people to be classified.” Transgender parents, she noted, also sometimes struggle with whether they can still take on the same jobs or roles in their children’s lives. “You get to do whatever you want to do,” she emphasizes, “regardless of gender.” Markham explains that most of these assumptions spring from how people grew up seeing gender roles portrayed in their home and media. She suggests couples take a hard look at why each partner has taken on a job in the home. Do they enjoy that task? Do they have a particular skill for it? Or did it just default to them amid the sleep deprivation of a new baby? “What I encourage them to do is create a new story that works for them,” she says. “Play to your strengths… It can be this amazing opportunity for growth as a couple and as a family.” Experts recommend getting fathers more involved earlier in parenthood. With increased acceptance of paternity leave, both parents can invest equally in the crash course of newborns, so they both feel con-
fident taking on childcare tasks and those jobs don’t default to mothers. An Icelandic trial of extended paternity leave showed increased longterm parity in household labor. Couples can make sure both parents get plugged into newsletters, email notifications and group texts on their children’s activities. Parents can also look for opportunities to rotate or backfill jobs that have fallen on the other partner. (A 2016 study also determined that modern couples who share housework more evenly reported increased sexual satisfaction.) Markham says the most important thing is talking about how the division of household jobs reflects each family’s values. That could mean very strict equality. It could mean sticking to traditional roles. It could mean hiring some outside help to take over jobs you both disdain. But scrutinize your status quo and talk through what you both need. “Hearts are broken every day over something as simple as, ‘I can’t believe he didn’t pick up his shirt,’” she says. “It’s just being honest with each other and being vulnerable. It’s just hard.”
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If common cold symptoms seem to be getting worse after a week, consider testing for pertussis.
The 100-Day Cough Pertussis or whooping cough is here to stay. Should lifelong boosters become standard? BY MATT THOMPSON
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B
ordatella pertussis is the name of a nasty little bacteria that causes whooping cough. The “whoop” refers to the desperate, gasping sound that comes when a stricken person inhales after a violent jag of coughing. For infants, particularly those too young to receive their first pertussis vaccine, the illness can be life-threatening. Nearly 50 percent of children under 1 year of age in the U.S. who contract the illness require hospitalization. Despite the name, infants don’t often even “whoop,” they just have periods where they cough then stop breathing, or may have great difficulty feeding or require extra oxygen. Sadly, mortality is usually seen in infants who have never had a vaccine, and whose mother did not receive a recom-
mended pertussis booster during the third trimester of each pregnancy. You may be asking, isn’t there a vaccine to prevent pertussis? The answer is yes — sort of. While there are many fewer cases or pertussis than there were before the vaccine was introduced in the 1950s, there may still be as many as 800,000 to 1 million cases yearly in the U.S. The original pertussis “live” vaccine (delivered as part of the diphtheria/tetanus/pertussis or DTP vaccine) often provoked unpleasant side effects including a high fever and it was replaced by an acellular version in the 1990s. But what has become apparent is that the acellular vaccine immunity wanes more quickly than the live type. After the last prescribed pertussis booster given around
10 years of age, the vaccine provides protection in seven to eight out of 10 recipients; five years after the booster, just three out of 10 still have protection. This is the conundrum: Whether one has had the disease, or has had either the live or acellular vaccine, humans just never have lifelong immunity to pertussis. Couple that with the fact that pertussis symptoms are essentially indistinguishable from a common cold — runny nose, cough, sneezing, sore throat, low-grade fever — for the first two to three weeks, weeks in which the victim can spread the disease far and wide, and it becomes clear that pertussis is here to stay. So while timely vaccination is absolutely essential for protecting vulnerable infants and young children from the ravages of whooping cough, what do we do about all the school-age children, adolescents and adults who may have had the effectiveness of their protection fade? Obviously, testing every kid with cold symptoms for pertussis is not practical. Instead, I would suggest considering the following: For most, common cold symptoms worsen for three to four days, linger a few days then start improving day by day over the next 10-14 days. So, for school-age children and adults, it would be reasonable to seek medical guidance, and consider testing for pertussis, if common cold symptoms seem to be getting worse, rather than improving day-by-day after a week. In infants and children under school age, there are many variables and more need for caution, so contact their health provider with any concerns no matter the length of illness. For those who have had close contact with someone known to have pertussis, testing for the disease may be a good option. Even though the prevention is not perfect, vaccination is the best we have and it does continue to make a big difference in preventing serious illness in the most vulnerable. The current thinking seems to be that the expense of recommending regular boosters for the general population would not be cost-effective. Still, if it has been 10 years since you or your child got a Tdap booster, and especially if you will be in close proximity to infants or others that are vulnerable, you might consider getting a booster. Or get a booster for your own sake, because who wants to cough for 100 days? Matt Thompson is a pediatrician at Spokane’s Kids Clinic.
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The Patsy Clark Mansion is for sale for $2.1 million.
Sparing No Expense The Patsy Clark Mansion was built to be “the most impressive house west of the Mississippi.” Now it’s for sale. BY QUINN WELSCH
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conversation piece is typically a unique object that, upon a first look by a guest, inspires a story. A piece of furniture from a foreign country. A painted portrait of a long-deceased family member. An ornate wood trim. Most homes have one or two. Some homes are seemingly constructed out of them. The Patsy Clark Mansion, located at 2208 W. Second in Spokane’s Browne’s Addition neighborhood, is one of those homes where every square inch seems to inspire a story: the imported “gopher wood” from Egypt; a mysterious looking chandelier with jewels representing each country from around the world at the time of construction; the “game room” where President George H.W. Bush once shared a meal with Speaker of the House Tom Foley; a Baroque ceiling painting of naked cherubs. Among the mansions of Browne’s Addition that were built at the turn of the 20th century, the Patsy Clark Mansion was easily the most extravagant. According to legend, Kirtland Cutter, the building’s architect, was asked to build “the most impressive house west of the Mississippi,” as detailed in a book by WSU architecture professor emeritus Henry Matthews, Kirtland Cutter: Architect in the Land of Promise. More than a century since its construction, the building’s cur-
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Kirtland Cutter
rent owners are looking to sell. The law firm that owns and operates in the mansion, Eyman Allison Hunter Jones, P.S., has received some interest since it went up for sale in the fall, attorney John Allison says. But given the building’s rich history and importance to the city, they aren’t in a rush. “We want the world to know it’s available to the right people for the right reason,” he says.
AN ARCHITECT ON THE FRONTIER
The story of the mansion on Second Avenue begins shortly after the city of “Spokane Falls” was established in the late 1800s. In 1886, a banker invited his young nephew, a student of art and architecture, to begin his career in the fledgling frontier town. Kirtland Cutter arrived in Spokane in 1887 in his late 20s and over the course of four decades would help reimagine the railroad town into a modern American city worthy of architectural praise. Starting with the aftermath of the Great Fire (1889) and through the city’s boom years, Cutter designed and spearheaded the construction of dozens of buildings for residents and business throughout Spokane, as well as in Idaho, Montana, Seattle and, later in his
Ponce de Leon, which was intended to celebrate the Hispanic colonization of Florida, was loosely based on the Renaissance architecture of Spain and subtly evoked the Moorish influence there. “What it derived from the palaces of Islamic Spain and from the Ponce de Leon Hotel was a mood rather than specific structural forms of ornament.” In his introduction to the book, Matthews writes that, among the many homes that Cutter built, Clark’s mansion expressed “not only the wealth and status of its owner but also the architect’s fantasy on the potential of wealth.”
FINDING THE RIGHT FIT
career, California. “Like many of his American contemporaries in that era of ambition and enterprise, Cutter exploited an astonishing range of styles and types, drawn from diverse sources and freely adapted to meet new expectations and changing patterns of life,” Matthews writes, “The product of a career that stretched from the Gilded Age to the Great Depression, Cutter’s architecture provides a record and interpretation of society at two major turning points in American history.”
THE EXTRAVAGANT IRISHMAN
A few years before Cutter arrived in Spokane, an Irish immigrant-turned-industrialist had established himself as a major player of one of the biggest attractions in the Western territories: mining. Patsy Clark emigrated to America in 1870 at the age of 20 and quickly went off to work in the gold mines of California, according to Matthews’ history. He advanced through the ranks of the mining industry, taking on roles as superintendent and foreman, and by the age of 30 was
managing Montana’s Moulton Mine and, later, Anaconda Mine. From Montana, he established his family in Spokane and invested in mining operations in Washington and Idaho. Clark commissioned Cutter to construct a home for his family in Browne’s Addition in 1897 “without any budget restrictions,” Matthews writes. “The design of a mansion for such a man was a challenging opportunity for the architect. We do not know what specific demands Clark made on him, but Cutter decided to work in an opulent eclectic style, drawing inspiration from Islamic architecture.”
AN EASTERN INFLUENCE
“It appears that Clark wanted to build a residence that stood out from all the others in Browne’s Addition. But he can hardly have envisioned the striking originality of Cutter’s design,” Matthews writes. “One of Cutter’s sources for the unique Clark mansion appears to have been the Ponce de Leon Hotel at St. Augustine, Florida, built between 1885 and 1887. The
The building has undergone some big changes in the last century, though. Patsy Clark’s family sold the building in the early ’40s, says Allison, whose office is inside the building, and it changed ownership a handful of times up until the ’80s when it famously served as a high-end restaurant (simply known as Patsy Clark’s Restaurant). The building had fallen into a state of disrepair by the time the law firm took it over in 2002, Allison says. Reconstruction on the mezzanine level and on some of the floors and roof took about a year to complete, among other items, he says.
“We paid about $1.03 million. We probably put about that much into it.” But they aren’t trying to “flip” the old home, he says. “We were told by plenty of people that this was not the kind of investment someone would make if they were being completely logical and using a calculator,” Allison says. “This was an investment of love in a cultural icon in the community. We feel like we have preserved it and we have set it up to last for another 100 years.” FEBRUARY - MARCH 2020
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