Health & Home 04/05/2021 by The Inlander

APRIL - MAY 2021

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r d e i p s In Design PAGE

At home with designer Marnie Hansen PLUS Home Stagers’ Secrets PAGE 16

HEALTH 8 Plant Power

Also Inside FOOD 34

Kitchen with a Cause

FAMILY 40 Gardening Hacks SUPPLEMENT TO THE INLANDER

Inside

APRIL - MAY 2021

ON THE COVER: Young Kwak Photo

Etc.

Health

PG. 6

THE MYSTERY OF NANCY DREW HIKING HIGHLIGHTS • HANG UPS ON DISPLAY

Home

PG. 16

PLANT POWER • THE PURRRFECT SOUND ASPARAGUS ASSETS • MIND YOUR B’S

Food

PG. 34

MOVING ON UP • FAMILY LINES GETTING IN TOUCH

TABLE TALK • RECIPES BY FRESH SOUL CAREFULLY CRAFTED: MERRY WINERY

Family

People

PG. 40

GET GROWING • DO YOURSELF A FAVOR SOMETHING FOR THE KIDS

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PG. 46

WHERE COMMERCE MEETS COMMUNITY: WA DIRECTOR OF COMMERCE LISA BROWN

Inlander.com/Health&Home 2

PG. 8

APRIL - MAY 2021

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 also at inlander.com/health&home 1227 W. Summit Parkway, Spokane, Wash. 99201 PHONE: 509-325-0634

EDITOR Anne McGregor

annem@inlander.com

MANAGING EDITOR Jacob H. Fries ART DIRECTOR Ali Blackwood EVENTS EDITOR Chey Scott

Time to Grow

COPY EDITOR Christopher Frisella

BY ANNE McGREGOR

t our house, spring sunshine is streaming in to reveal an exceptionally “lived-in” look after a year of work- and school- and hobbies-from-home. Window sills are home to garden starts stretching toward the strengthening daylight, a spare table sits on standby for an evening board game in the living room and there’s a pantry full of assorted ingredients procured by our budding chef-in-residence. In short, we are not yet ready to entertain. So I really appreciate Spokane designer Marnie Hansen’s generosity in allowing us a peek at her family’s brand new home (page 26). Her great room is a beautiful, high-volume space that she grounds with a collection of unique and meaningful objects. And she offers some tips on how you can infuse your own space with elements that inspire you. But if you find you just don’t want to look at your too-familiar walls anymore and have decided to dip into the red-hot Inland Northwest real estate market, you’ll want to check out local home stagers’ tips (page 16). Getting top dollar for your home depends on creating a good impression for prospective buyers. Just be careful, because once you’ve got your place spiffed up for that mythical new owner, you might find the “new” version suits you just fine. And in the Family section, writer E.J. Iannelli searched out tips from our region’s plant experts for successful gardening in our short season (page 40). Luckily, with our last frost date occurring in midMay, there’s still plenty of time to get growing. To your health!

CONTRIBUTORS Stacey Aggarwal, LeAnn Bjerken, Ed Boks, Jonathan Hill, E.J. Iannelli, Young Kwak, Robert Maurer, Carrie Scozzaro, Matt Thompson, Nathan Weinbender, John R. White, 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, Wanda Tashoff SALES COORDINATION Jess Kennedy, Houston Tilley DESIGN AND PRODUCTION Derrick King, Tom Stover

CONTRIBUTORS

DISTRIBUTION Frank DeCaro, Travis Beck BUSINESS MANAGER Dee Ann Cook CREDIT MANAGER Kristin Wagner PUBLISHER Ted S. McGregor Jr. GENERAL MANAGER Jeremy McGregor

SAMANTHA WOHLFEIL is a staff writer for the Inlander, covering the environment, rural communities and cultural issues since 2017. Like Lisa Brown (see interview page 46) she also tackled some new baking recipes during the pandemic; unlike Brown, whose green thumb and gardening skills are undoubtedly superior, Wohlfeil is thrilled she has managed to keep one houseplant alive longer than a month this year.

Health& Home

NATHAN WEINBENDER is the film and music editor for the Inlander. Even though he was raised by a dietitian, he’ll readily admit that he probably still doesn’t include enough veggies in his diet. So for this issue’s Plant Power story (page 8), he looked into ways to boost those servings and found boxes full of inspiration.

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. 2021. Health & Home is locally owned and has been published since 2004.

SUPPLEMENT TO THE INLANDER

Black, Native and Latino Americans are dying from COVID-19 at a higher rate than white Americans — because of enduring inequities in housing, jobs, education and health care. Healthier communities make healthier people. The University of Washington is at the forefront of addressing the interconnected factors that influence how long and how well we live, from systemic inequities and health care to poverty and climate change. In partnership with community organizations, the UW transforms research into concrete actions that improve and save lives across the country — and around the world. LEARN MORE uw.edu/populationhealth

APRIL - MAY 2021

EVENTS

The Mystery of Nancy Drew

oung readers across generations can relate to feeling genuine excitement and suspense while page turning through the many installments of the timeless Nancy Drew series. In celebration of the sleuthing books’ 91st birthday, Spokane County Library District is hosting a special lecture with historian Leslie Goddard delving into the storied history of its super “girl detective.” Readers who tune in can learn more about series author Carolyn Keene and its creation as a female version of its publisher’s popular Hardy Boys series. While Nancy was introduced way back in 1930, she’s evolved and been modernized over the decades to stay relevant while continuing to captivate and inspire young readers. Nancy’s character not only lives on in the original Nancy Drew Mystery Series, which concluded in 2003, but several films, TV shows, computer games and spinoff book series. In conjunction with this event, the library is also hosting a virtual Nancy Drew-themed escape room for tweens and teens on April 21 and 24. Wed, April 28 from 5:30-7:30 pm. Free. Online; registration required at scld.org

Spring Market at the Pavilion

Spend a much-needed afternoon soaking up the spring sunshine beneath the shadowy lattice of Riverfront Park’s iconic Pavilion. The outdoor farmers and vendor market that was introduced this past winter is making its return to the park this spring, offering a safe outdoor shopping experience that’s set to host a variety of local vendors selling everything from early spring produce to handmade artisan goods. (As of this writing, the official vendor list was still forthcoming, to be posted online closer to the market’s start date.) April 7-May 12, Wednesdays from 3-7 pm. Free. Riverfront Park Pavilion. Details at riverfrontspokane.com

Mac and Cheese Festival

Rescheduled from January to April, Coeur d’Alene’s cheesiest weekend is almost here. The fourth annual Mac and Cheese Festival celebrates this favorite American dish, equally beloved by kids and adults of any age, by offering tastings of chef-created mac masterpieces. Attendees get to vote for their favorite dish, and one local chef will end the weekend with the coveted “Golden Noodle Award.” Since carbs don’t count at this indulgent event, craft beer pairings are also included with select tasting packages. The family-friendly event takes place across venues throughout downtown Coeur d’Alene. For those who don’t want to miss this cheesy celebration, make sure to purchase tickets fast, as this popular event tends to sell out. April 16-17. $10-75. Details at cdadowntown.com

Bloomsday 2021 Worldwide: A Virtual Race

Bloomsday organizers had to get creative for the second year in a row as the coronavirus pandemic continues. This year’s 45th Bloomsday run is again virtual, offering participants anywhere in the world the option of when and where to complete their 7.46-mile run or walk. Bloomsday finisher shirts are also still being issued for the virtual event to those who log their miles, completed between April 30 and May 9. For 2021, Junior Bloomsday is also making a special return in April for kids ages 8-14. New this year is the option for Bloomies to add a special “Bloomsdog” race kit ($15) designed to make running with a furry friend even better. April 30-May 9. $25-$36. Details and registration at bloomsdayrun.org — CHEY SCOTT

Health& Home

TRAIL TALK

Hiking Highlights

et’s face it, the vast majority of us are definitely not going to ever hike the entire 2,650-mile Pacific Crest Trail. We might visit some spots along its Washington portion, or even hike small stretches in the Pacific Northwest, but tackling a hike that stretches from Canada to Mexico is simply not in the cards for anyone but the most diehard hikers. That doesn’t mean, though, that we can’t live the experience of tackling the feat through someone else’s feet, and eyes, and words. The Pacific Crest Trail: A Visual Compendium offers just such an opportunity, thanks to the creative approach and hearty constitution of author and book designer Joshua M. Powell. Powell hoofed the PCT from Mexico northward in the summer of 2014, and while he says “there’s nothing particularly unique” about tackling the trail, you can’t say the same for the way he relates its wonders across nearly 200 pages of fun illustrations, infographics and narrative writing. Yes, you’ll get some of the features you’d expect from a “nature book,” like guides to common PCT wildlife and noteworthy topographical features. But you’ll also get lists of “Hiker Archetypes” that include folks like “The Creep,” “The Trustfunder” and “The Weed Enthusiast.” Powell includes worthwhile eats in the towns along the trail, and a list of weird things he found on his mega-stroll, and a list of newly discovered pet peeves like “not being able to find a flat spot to camp as the sun begins to set.” The Pacific Crest Trail: A Visual Compendium might not be the perfect guide for someone intent on tackling the whole trail for the first time, but it’s a fun read for anyone who’s already done it, or just daydreams about it. — DAN NAILEN

CHARMED

Hang Ups on Display

ove Spokane’s parks? Here’s your chance to publicly declare your affection. In return for a gift of $100 to the Spokane Parks Foundation, they’ll hang a stainless steel fence charm with your chosen inscription for other park lovers to see. “We have 87 beautiful parks within the city. Riverfront Spokane is the crown jewel. It’s so meaningful to be able to secure these wonderful contributions to support the effort of Spokane Parks and Recreation,” says Terri Fortner, executive director of the Spokane Parks Foundation. Donors get to choose a shape — a circle, a dogbone or a butterfly — and add a personal message to the charms, which for now will be displayed on a mobile fence set up at various Riverfront Park events, with a second copy of the charm along the Blue Bridge. Dogbone charm purchases offer a special opportunity as money raised will go toward realizing the plan for a dog park at Riverfront Spokane, one of the last remaining Campaign for Riverfront Spokane projects. “We are hoping (to open) by early summer next year. It is critically important that we have the funding on the front end,” says Fortner. While the dog park location is already mapped out (adjacent to the Forestry Shelter just east of the Pavilion), and the plan is to include separate spaces for large and small dogs, other details of the dog park are yet to be determined. The search for a major dog park sponsorship that will include naming rights is ongoing. — ANNE McGREGOR To donate, go to givebutter.com/charms or text charms to 202-858-1233. APRIL - MAY 2021

PLANT POWER Colorful fresh foods and recipes for how to use them are included in LINC’s C.S.A. boxes.

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LINC FOODS PHOTOS

Smoothies, seasonal foods and subscription boxes from local farms: the best ways to add produce to your daily diet BY NATHAN WEINBENDER

e’ve long been conditioned to think that adhering to a healthy diet is an arduous activity. The very phrase “eat your vegetables” is even synonymous with doing something you don’t actually want to do, and there’s a commonly held belief that it’s so much easier to whet your appetite with prepackaged, overly pro-

cessed snacks. But it’s really not that tough to eat healthy, and if you do it right, incorporating fruits and veggies into your meals can, in fact, be a pleasure. One way to introduce more produce into your daily routine is by signing up for a membership with a local C.S.A. organization (that’s short for Community Supported Agriculture), many of which collect seasonal fruits, veggies and other farm-based foods and package them in boxes that are available for pickup at various locations around town. Most farms offer C.S.A. boxes starting in the spring and summer, and those services typically run weekly through their autumn harvests in October or November. One of the Spokane-based companies that specializes in C.S.A. subscriptions is LINC Foods, a local food hub that acquires produce, dairy and meat from regional growers and farmers and distributes them throughout the Inland Northwest. LINC works with about 90 farmers and ranches within a 250-mile radius, and they send out between 500 and 600 C.S.A. boxes a week during the peak summer months. They also offer boxes throughout the year, including curated boxes from local breweries and farms that are delivered once a week. Michelle Youngblom is the crop promotions director for LINC, and she communicates regularly with customers who are looking for healthy eating tips. C.S.A. boxes are a great start for that, Youngblom says, because they cut out the early step of having to collect all the necessary ingredients. “Healthy eating habits can be really challenging to form,” she says. “When you’re given the resources to make that as easy as possible ... it makes it a whole lot easier to just include those fruits and veggies into your diet.” Another local CSA producer isVinegar Flats Farm, an urban farm sitting on 40 acres just 3 miles outside Spokane’s downtown core. “Belonging to a CSA, you are exposed to a large variety of vegetables that you might not even have ever known about” says Olli Gluskin, Vinegar Flats farm manager. “It allows community members to get local and in-season foods, so they can really see what’s growing in season in their area, as opposed to what’s shipped from far away.” ...continued on next page

APRIL - MAY 2021

Lacinato Kale with Crushed Hazelnuts and Lemon Dressing

his crunchy, colorful salad includes seasonal items — kale, golden beets, carrots and hazelnuts — that are available through Local Inland Northwest Cooperative (LINC) boxes and LINC market. • 1 bunch lacinato kale • 1 golden beet, peeled • 1 carrot, peeled • ½ lemon • ½ tablespoon olive oil • ½ teaspoon salt • ¼ cup hazelnuts, chopped Strip the lacinato kale, removing any large stems. Slice the leaves into small strips, roughly one-quarter-inch wide. This starts to break down the rough, fibrous texture of lacinato kale. Grate the golden beet and carrot. Place into a large bowl with the cut kale. Squeeze the juice from half a lemon over the

spring vegetable mixture, drizzle with olive oil and sprinkle with salt. Using your hands, massage the kale mixture roughly 10 times. This further breaks down the texture of the kale, making it tender and easier to digest. Top with chopped hazelnuts and enjoy!

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— Recipe courtesy of Michelle Youngblom at LINC Foods.

“PLANT POWER,” CONTINUED... It helps that C.S.A. services do all the curation for you, which not only saves you a trip to the grocery store but takes out the guesswork about which types of veggies are the freshest at any given time. “There’s not the extra step of going to the grocery store and trying to decide which fruits and vegetables to try, especially if you haven’t really explored that area very much,” Youngblom says. “It’s a way for people to get connected with seasonal, sustainable local produce. … They can try new things in a way that’s not too intimidating, because we provide the resources to make different recipes.” Tarawyn Waters, who manages operations at Vinegar Flats Farm, says the people who seem to get the most out of their C.S.A. boxes are those who are inherently interested in broadening their culinary horizons, and open to trying new flavors and textures. “I think it’s tied to a certain type of person who’s adventurous and curious, and also really eager to try new things,” Waters says. “We’re just giving them a box of adventure.”

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Adding Plants

Try these sly ways to sneak more vegetables into your daily routine. START WITH A FAVORITE

Maybe it’s celery with a little bit of peanut butter on it or broccoli in a hummus dip. Or maybe instead of a handful of potato chips with your sandwich, swap them out for baby carrots. “Finding foods that you know you like and starting to add fruits and vegetables is really helpful,” LINC’s Michelle Youngblom says. It also helps if you can prepare foods for convenient snacking, she says: “It’s really nice to slice some melon and have a bowl of melon cubes in your fridge. If you’re hungry, you can reach for that rather than something else.”

GIVE YOURSELF A BUDGET Dan Jackson and the tomatoes of Jackson Farm LINC FOODS PHOTO

The next time you’re wandering through the grocery store’s produce section, turn the trip into a game of sorts. How much fresh produce and how much variety can you get for, say, $10? It’s like an

episode of Chopped, but with produce as every ingredient.

MIX UP YOUR METHODS

If you’re not the biggest veggie fan, it’s possible you just haven’t had them prepared in a way that tastes best to you. Consider cooking your veggies in a different way. Steam your broccoli and cauliflower instead of eating them raw. If you’ve got some squash, pepper and zucchini, roast them in the oven with a drizzle of olive oil. It could make all the difference, and might introduce you to new flavor profiles. Youngblom says LINC subscribers also share their veggie-based recipes through Instagram — recent examples include a lentil loaf made with local legumes, and a kale and mushroom quiche made with local eggs and milk.

GET OUT THE BLENDER

In the early goings, you may need to trick yourself into eating healthier, and dips, purees and even drinks are a great way to mask veggie flavors that might not be your favorite. Vinegar Flats Farm’s Olli Guskin recommends getting your daily veggie servings through homemade smoothies, mixing them in with your favorite flavorful fruits.

...continued on next page

APRIL - MAY 2021

“ADDING PLANTS,” CONTINUED... “Putting greens in smoothies is a great way to eat them,” Gluskin says. “Even if you don’t really like greens, the fruit masks them.”

GET SOMETHING IN SEASON

The fresher the produce, the better and more flavorful it’s going to be. Right now, Vinegar Flats Farms is growing artichokes, spinach, watercress and mizuna greens. Some should be available at

LINC Foods has offered recently are huckleberry gold potatoes, a purple-tinged tuber that has been bred to have a low glycemic index, and badger flame beets, which are sweet and golden and deviate from the distinctive earthiness that’s typical of the root vegetable. Keep experimenting with those flavors, and you might find a new favorite that you would never have expected. “Starting small and dreaming big is always a great way to go,” Youngblom says.

their first farmstand of the season in mid-April. Every farm has its own schedule and crop rotation, so check with your grower of choice about what’s in season and how to best prepare it.

TRY SOMETHING NEW

Now that you’ve gotten attuned to the flavor of veggies, consider trying something new — a piece of produce with an unusual shape or color, for instance, or a new variation of your favorite fruit or vegetable. Among the most unusual hybrids that

ere are some places to get local C.S.A. boxes, which are either delivered to your door or available for pickup at designated locations. Each farm has its own growing schedule and pickup locations, so check their individual websites for more information.

Elithorp Farm

An organic farm that sits on 17 acres of land in Deer Park, the Elithorps offer fresh vegetable boxes during the summer months. elithorpfarm.com

LINC Foods

The Local Inland Northwest Co-Operative offers a number of C.S.A. box options containing food that’s sourced from farms around the Inland Northwest. lincfoods.com

Rocky Ridge Ranch

Located 30 miles west of Spokane near Reardan, Rocky Ridge specializes in meat — Angus beef, Berkshire pork and Cheviot sheep, to be specific — but also includes produce in their C.S.A. boxes. rockyridgeranchspokane.com

Tolstoy Farms

Sitting right outside Davenport, Tolstoy Farms are regular vendors at the Spokane Farmers’ Market, and their land also houses the off-thegrid, solar-powered Mill Canyon Benevolent Society. Tolstoyfarms.org

Vinegar Flats Farm LINC’s boxes contain a different variety of vegetables each month.

LINC FOODS PHOTO

A mere three miles from downtown Spokane, this urban farm now offers spring, summer and fall produce boxes that are available for pickup in the Vinegar Flats neighborhood. vinegarflatsfarm.com

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The Purrfect Sound Ever wonder what your cat’s trying to tell you?

here are so many questions our children ask concerning the mysteries of our universe. Why is the sky blue? Why do birds sing? Why do cats purr? While we often fail to provide satisfying answers to these difficult questions, we instinctively know that so long as the sky is blue, birds sing and cats purr, all is right with the world. We love the feeling of contentment we share when our cat climbs onto our lap and begins to purr. When cats purr we feel calmer and more peaceful, even if we don’t hear the purring, we feel the reassuring vibration. Purring communicates a sense of well-being. That’s why kittens purr the second day of life. Purring assures mama that her offspring are in good health. Kittens can’t nurse and meow simultaneously, but they can nurse and purr. When mama hears her kittens purr, she reciprocates, reinforcing the sense of comfort and safety.

Purring involves the activation of nerves within the cat’s larynx that cause the vocal cords to vibrate as the diaphragm pushes air in and out, creating that musical hum. It originates within the central nervous system and is voluntary — meaning cats purr because they want to, and it’s a function of feline communication that’s produced while the mouth is closed. Domestic and wild cats (pumas and mountain lions) that are unable to roar are able to purr. As cats age, their purr usually indicates contentment or pleasure. However, frightened or severely ill cats also purr, as do females giving birth. Cats close to death often purr, suggesting cats may experience anxiety or euphoria, states found in terminally ill people — further suggesting cats may share man’s awareness of death. When cats purr under stressful circumstances, they may reassure and comfort themselves, like humans who sing or hum to ward off fear. Fright-

ened cats purr to communicate submissiveness and nonaggressive intentions. Older cats sometimes purr when approaching other cats, signaling they want to be friendly. Purring relieves pain and enhances pleasure — not only for the purring cat but for any of us lucky enough to hear it. We may not know all the reasons why cats purr, but we do know they only share their purring with the ones they love. — ED BOKS Ed Boks is the executive director of the Spokane Humane Society.

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SUPERFOOD

Asparagus Assets A

sparagus is a spiky, fibrous green veggie in season late winter to early spring, with the peak around April. The asparagus shoots we consume are actually the young stalks of a perennial blooming flower in the lily family. Packed with nutrients but also water-dense, this unique veggie is a delicious, healthy addition to any meal.

Attributes

Fresh asparagus should be firm and bright green, with a slight purple tinge on the florets at the tip. Asparagus is a rich source of a handful of key vitamins and nutrients such as vitamin K, folate and antioxidants. Antioxidants and flavonoids are even higher in the more elusive purple varieties of asparagus if you happen to find them on the shelves of your grocery store.

Superpowers

With its high content of antioxidants, asparagus is a great addition to a healthy diet to help fight inflammation and lower blood pressure. Additionally, the fiber in these stalks promotes gut health and feeds the good microbes that

inhabit your intestines. If you’re looking to cut calories but keep up a well-balanced diet, you might want to reach for that extra serving of asparagus. Asparagus only packs 20 calories in a half-cup, but is nutritious and filling because of its high water, fiber and nutrient content.

Weaknesses

The trickiest part of bringing a bundle of asparagus home is keeping it fresh before you eat it. Because of the high water content, asparagus will quickly wilt if not stored properly, degrading its nutrients along with it. However, there’s an easy fix. Once you get your asparagus home, it’s best to store it so the cut ends are in a shallow amount of water. Find a mason jar or other container that the bundle will fit in and fill it with about an inch of water, then place the stalks in the water standing vertically. This will keep the asparagus crisp and fresh until you get the chance to eat it.

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How to use it

Asparagus is packed with a unique flavor that makes it an excellent stand-alone side when sautéed until soft with a drizzle of oil and some garlic, then tossed with crushed pepper, juice of a lemon and salt. You can also grill it with your favorite seasonings or steam it. These stalks make a delicious addition to pastas and stir-fries too. When cooking asparagus, be sure to first snap off the woody ends for the best experience. This can be done by gently bending the bottom of the stalk and letting it snap off at the natural breaking point. Although eating uncooked asparagus might seem daunting because of the high fiber content, fear not! Uncooked asparagus is actually higher in vitamin C, since this commonly sought-after vitamin is quickly degraded with the heat of cooking. Try to cut the stalks as slim as possible to make eating easier — slicing asparagus ribbons with a vegetable peeler will do the trick! — STACEY AGGARWAL Stacey Aggarwal received a Ph.D. in pharmacology from the University of Washington. Now she writes about biology, health and nutrition while running a lavender farm in North Idaho.

Mind Your B’s There’s a lot of buzz about potential benefits of vitamin B-12. Do I need to take a B-12 supplement?

n most cases people get enough vitamin B-12 (cyanocobalamin) from their diets. B-12 is found in red meat, organ meats, clams, fish and in some fortified foods such as cereals, yeast and milk. But a deficiency in B-12 can occur, and when it does, there can be serious consequences. Vegans or vegetarians are probably at some risk of B-12 deficiency, as are elderly individuals. Additionally, taking the medication metformin or long term use of common acid-suppressing drugs including esomeprazole (Nexium), lansoprazole (Prevacid) or omeprazole (Prilosec) may in some cases result in B-12 deficiency. There are also other causes for B12 deficiency, notably a condition called pernicious anemia that occurs when the individual is unable to make a substance called intrinsic factor that’s responsible for gastrointestinal absorption of vitamin B-12. Untreated pernicious anemia can be fatal. Signs and symptoms of vitamin B-12 deficiency are sometimes stealthy and can include physical ailments like lack of energy, heart problems, and neuropathy (tingling or numbness in the extremities), but also mental health symptoms like confusion or delusions. If you are concerned you may have a B-12 deficiency, you can take an over-the-counter sublingual (under the tongue) supplement or a nasal formulation. However, in many cases it is best to talk to your health care provider about blood work to assess your B-12 levels and to make sure you are not anemic. — JOHN R. WHITE John R. White is the chair of the Department of Pharmacology at WSU College of Pharmacy and Pharmaceutical Sciences based in Spokane.

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MOVING ON UP Experts can help you set the stage for a successful home sale

BY CARRIE SCOZZARO 16

Health& Home

Curb Appeal Staging by Sylvia Dunn of Home Staging Works. PHOTO RED HOG MEDIA

Landscaping should be well-maintained regardless of season, and pay special attention to the entry. Consider fresh paint on the door, adding a potted plant or a new doormat.

e’re all a bit like Goldilocks in search of the just-right spot to settle in: neither too large, nor too small, a place that meets all our needs. Sometimes our current home just isn’t quite a good fit anymore. That vague discomfort combined with the Inland Northwest’s hot real eastate market, may just nudge you to take the plunge toward selling your home. But whether you’re upsizing, downsizing or rightsizing, it can be a daunting task to refashion your lived-in look into a place future buyers can envision their own lives unfolding. That’s where home stagers step in. Staging involves many things, says Sylvia Dunn, who created Home Staging Works in 2006. In addition to repairing, updating, decluttering, redecorating, rearranging, cleaning and other aesthetic strategies, Dunn says there’s also the feeling you’re trying to create. ...continued on next page APRIL - MAY 2021

Less is More “A great rule of thumb for spaces such as a closet or the pantry is to allow for 20 percent empty areas,” says Sylvia Dunn. Stash stuff out of sight, take it with you on showing days, or rent a temporary space to store large items like furniture that can make a small space feel crowded.

AFTER

Staging by Sylvia Dunn of Home Staging Works. RED HOG MEDIA PHOTOS

BEFORE “MOVING ON UP,” CONTINUED... “Purchasing a home is absolutely an emotional experience,” Dunn says. “You are showing buyers a lifestyle they may have living in the home.” Dunn looks for ways to create what she calls “pockets of emotion” for varying demographics: Kids’ artwork on the wall appeals to families, golf clubs or travel books

Professionally staged homes always sell for more money than a vacant property convey an active lifestyle, and a dining tray with beautiful glasses can suggest the space is ideal for entertaining. “Creating these kinds of stories throughout the home are winning strategies for getting top-dollar offers,” says Dunn, who offers several service levels. For occupied homes, Dunn does a pre-listing walk-through to prioritize projects and recommend fixes. Sometimes only a portion of the space needs sprucing up, so for both that and vacant homes, Dunn’s team turns to their extensive inventory of furnishing and accessories. “Professionally staged homes always sell for more money than a vacant property,” says Dunn, whose business caters to every price point. ...continued on page 20

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It’s Not Personal

In addition to pet items, remove most photos, kids’ toys, hygiene items, etc., but don’t go overboard. Some items — artwork, plants, a few mementos — make the space personable and unique.

“MOVING ON UP,” CONTINUED...

Once they visit, buyers form an opinion within seconds 20

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At Affordable Home Staging, owner Amy Barragan also pulls from a warehouse of furnishings and accessories to stage vacant spaces. Their goal is ensuring listing photos stand out and buyers are enticed to visit. Once they visit, says Barragan, buyers form an opinion within seconds, and it’s not just what people see that can influence them. Bad smells can sink a sale, she says, because owners are usually acclimated to their home’s smell and don’t notice an offending odor. Barragan suggests asking someone you trust to do a sniff test. Then use a light fragrance — wall plug-ins, essential oils or sprays — as needed. Be sure to sniff again before you allow potential homebuyers into your space, she says.

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Pet smells linger in carpets so give yourself an extra week if you’re cleaning them to air that out. Better yet, says Barrigan, hide all evidence of pets. “Seeing pet items around a home automatically makes a buyer suspicious of possible smells, pee in the carpet, clawed baseboards or flooring, or a dug up lawn,” she says. Home stagers aren’t the only party invested in making homes picture-perfect. Spokane Realtor Sara Koenig says even the smallest details matter in forming that all-important first impression.

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Listen Up

Staging by Sylvia Dunn of Home Staging Works. RED HOG MEDIA PHOTOS

In addition to cleaning the house from top to bottom before real estate photos or videos and before all showings, consider having very soft background music — Dunn recommends jazz or instrumental — to help create a welcoming vibe.

Lighten Up!

When doing a yard renovation, consider using landscape and outdoor lighting to extend the use of your outdoor areas. Lighting can be installed along walkways, stairs, deck railings and other structural

“MOVING ON UP,” CONTINUED... “Putting away items most of us live with each day like pet bowls, laundry baskets, dish drying racks, shoe racks, and mail stations are easy fixes that always make a difference,” Koenig says. Focus on the living, dining and kitchen areas, and at least one bedroom, where it might be worth it to invest in new bedding and some pretty pillows, says Koenig. In the bathroom, a light-colored shower curtain and towels show well. Other nice touches: fresh flowers in the kitchen, good lighting — bulbs should all match — and clean windows, both inside and out, Koenig says. Koenig concurs that vacant homes don’t sell as well as those with furnishings, so she looks for a stager with a strong sense of design who can match the furnishings to the home. ...continued on page 24

INSIDE SPOKANE PHOTOGRAPHY STUDIO PHOTO

Other nice touches: fresh flowers in the kitchen, good lighting, and clean windows

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features, and can create nighttime ambiance when spotlit onto trees and other architectural features of your backyard, like a water fountain or pergola. Advances in LED technology also mean that most of these features use less energy and often can be controlled through an app on your phone. Some systems even offer the option for colorful lighting to enhance a party or holiday celebration.

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Staging by Amy Barragan of Affordable Home Staging INSIDE SPOKANE PHOTOGRAPHY STUDIO PHOTO

“MOVING ON UP,” CONTINUED... The investment is worth it, our experts say. “In the current real estate market, with the low inventory levels, you can sell a home in any condition,” Dunn says. Well-staged homes, however, sell faster and better, even going above the asking price. “You might end up investing a couple of hundred or a couple of thousand

dollars into staging and — if done right — make many more times your investment with higher offers,” Dunn says. “Professional staging should not only pay for itself, but should also make you money in the end.” And, if nothing, else, after all that decluttering and fresh paint you might realize that your forever home... is exactly where you already are.

Best Bang for Your Buck You can't go wrong with fresh paint, especially warm, neutral colors. And if carpet or flooring is worn, says Dunn, it’s better to replace it (plus you get that desirable “new carpet” smell) and know you can add the cost to the asking price.

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Marnie Hansen makes sure to include family heirlooms and plenty of color in the design of her new home. YOUNG KWAK PHOTOS

Family Lines M

Designer Marnie Hansen’s favorite space reveals both memories and future dreams BY CARRIE SCOZZARO arnie Hansen strives to make sure everything in her North Spokane home is meaningful, beautiful or functional. In the entryway, Hansen, who started her own design firm six years ago, specializing in home staging and interior styling, has an old wooden dresser. On top of the dresser sits a concrete pelican surrounded by funky framed artwork, including one of her daughter’s black-and-white drawings of the family. The dresser is more than just a tabletop or storage area, however; it belonged to her older brother, who died when Hansen was just a teenager. Three vintage ship lights above her kitchen island have a similar sentimental story. She first saw similar lights while attending her son’s graduation from Army basic training. She tracked the lights down and had Spokane’s

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Relax on the rooftop terrace with the sky stretching above and around you. Have your morning coffee on the deck or patio while listening to the gentle sound of the waterfalls. Walk through the gardens -- enjoy the beautiful plants, pick a handful of berries or garden ripe tomatoes -- all without the work of maintaining a garden. Bella Terra’s exquisitely designed townhomes are elegant yet comfortable, with floor plans that maximize space, offer immense flexibility and provide light-filled rooms with amazing views of the spectacular Central Garden. Bella Terra offers the perfect balance of privacy when you want it and a welcoming community when you feel like socializing.

Design elements including the kitchen pendant lights, a bright yellow pot and a small dresser all remind Marnie Hansen of family ties. Revival Lighting help install them. “When I look at them I see a story of [my son’s] perseverance and how radically life can change,” she says. “I’m reminded that where we are today can be so different tomorrow, and that we have the power to change it.” Hansen’s personality is evident throughout the home, including the kitchen, dining and living room areas that comprise the great room running the full length of the home. In the living area, for example, a vintage trunk on a furniture dolly doubles as a coffee table. It also holds another treasured item: a lemon-yellow ceramic pot that once belonged to her grandfather.

...continued on next page

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YOUNG KWAK PHOTOS

“FAMILY LINES,” CONTINUED...

Getting Personal If you’re looking for ways to incorporate more of you in your home design, Marnie Hansen offers some tips.

“M

y No. 1 guiding principle is to not be boring,” says Hansen, who suggests PAIRING OPPOSITES: vintage with modern, or sleek with something well-worn, even rustic. It’s OK to INCORPORATE HUMOR, maybe even something a little off-beat. Hansen’s home includes a print of a pigeon with donuts on its head, in honor of her father who raced racing pigeons.

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Neutral spaces are nice, but COLOR CAN BE POWERFUL, even in small doses like pillows or the bright yellow ceramic pot Hansen has kept from her childhood. Create a gallery wall in your home and don’t be afraid to change out the work. Thrift store finds, kids’ drawings, original or reproduction art, maps, signage — LET IT BE YOUR PERSONAL SHOWCASE for what’s important to you. Don’t feel like you have to spend a lot of money, says Hansen. “FIND ART THAT SPEAKS YOUR LANGUAGE.” — CARRIE SCOZZARO

Nearby, a bird print reminds her of her father’s foray into raising racing pigeons. Close to the woodstove in the living room is a large wall map like you’d find in a schoolroom, featuring South America, where there are islands she wants to visit. “It’s a reminder of why we’re working so hard,” says Hansen, who recently teamed with a real estate agent to create a staging company called The Suite Life. Another favorite part of her home is the window from the great room toward Five Mile and Airway Heights. She and her husband had initially wanted to find an old farmhouse to renovate but didn’t have the time or energy, says Hansen, who also works for a local school district. “There are fewer and fewer pieces of acreage available with a view, so we scrapped the old house idea and decided to build,” she says. “We fell in love with the property before the build ever started,” she says, recalling how they’d visit the land, packing a picnic and letting the kids scramble over piles of dirt as the city lights came alive. Those same views, and memories, she now enjoys from the comfort of her living room.

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Maya Rumsey shares her carefully detailed artistic process with nearly 60,000 Instagram followers. CARRIE SCOZZARO PHOTOS

Getting in Touch Maya Rumsey’s functional ceramics are a delight to behold, and to hold BY CARRIE SCOZZARO

aya Rumsey is partial to tidy bottoms. Overturn her wheel-thrown mug, for example, and you’ll see a precise “foot” or ring on the underside that allows the mug to sit level. Whatever motif she’s hand-painted on the mug’s circumference is echoed in miniature on its bottom. And her tiny but elaborate logo for Melissa Maya Pottery is crystal clear. More than seven years into her successful production pottery business, tidy bottoms are part of her signature style, says Rumsey, who makes mugs, bowls and other functional ware in the basement studio of her 1940s-era Coeur d’Alene home.

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The space is neat and surprisingly bright, with numerous plants, a sink and bulletin boards full of her children’s artwork and inspiring images. She also has a pug mill for recycling clay; a slab roller for efficiently making large, flat pieces of clay; and a large table on casters where she hand builds items. That’s where Bates, the family dog, likes to hop up and follow her progress. Bates isn’t Rumsey’s only fan. Next to a small electric wheel for throwing pieces is a clay-smeared tripod. From there she can easily photograph or video her process, which she shares with her nearly 60,000

Instagram followers. “It’s so they get the idea of how much work goes into [my artwork],” says Rumsey. Sharing her process also helps her build relationships with customers — and potential customers — she says. “You value things more when you feel you know the person.” Rumsey’s interest in art dates back to her childhood in Ohio. She became enamored of glass through her grandfather, who was president of Corning Glass, as well as from visits to the nearby Toledo Museum of Art, where she took a glass class in high school. Although she pursued glassworking at Bowling Green University, she also studied ceramics. Her post-collegiate travels took her to New York City, then to upstate New York where she met her husband and also worked at the Omega Institute for Holistic Studies, a nonprofit educational retreat center Rumsey describes as “hippie camp for adults in the woods.” An interest in yoga took her to Costa Rica for teacher training, then to Colorado, where she revived her ceramics studio

...continued on page 32

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“GETTING IN TOUCH,” CONTINUED... practice. In 2013 she took advantage of direct selling on new platforms like Etsy and found her niche. In 2016, the couple moved to Idaho Falls, eventually relocating to Coeur d’Alene a few years ago. Rumsey’s home is a reflection of her passions and exuberance for color. The pulsing yellow in a living room painting her grandfather once had in his Corning office is repeated in the kitchen cabinets of her modest cottage-style home. In the dining room, plants and Rumsey’s collection of ceramic vessels — hers, but also works of fellow artists — compete for space on light-colored wood shelves against a deep teal wall. An enormous mirror reflects color and light from the window back into the room. The aesthetic is an artistic cross between midcentury modern and eclectic, but overall it’s just very welcoming. That’s a vibe she aspires to with her artwork, noting that mugs and other functional ware can become part of one’s everyday rituals and are deeply personal. “I want to create work that makes people feel cozy, intimate, like an old friend,” she says.

Maya Rumsey's dog, Bates, likes to watch her at work in her home studio. CARRIE SCOZZARO PHOTOS

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DID YOU KNOW The Department of Health recommends a flu vaccine for everyone aged six-months and older every year, including pregnant and nursing women. Most insurance plans, including CHIP and Medicaid, cover the cost of flu vaccine for children and adults. Children aged 18 and under can get a flu vaccine and other recommended vaccines at no cost.

CONTACT US TODAY! Our free and confidential services can help connect your family to health insurance coverage, point you toward free vaccine clinics, and much more.

(509) 340-9008 healthykids@betterhealthtogether.org www.BetterHealthTogether/HealthyKids @BetterHealthTogether This printed material is supported by the Centers for Medicare and Medicaid Services (CMS) of the U.S. Department of Health and Human Services (HHS) as part of an award totaling $250,000. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by CMS, HHS or the U.S. Government.

APRIL - MAY 2021

Michael Brown creates sought-after Southern specialties at Spokane’s Fresh Soul, while his team of teens learns food industry and life skills working in the restaurant. YOUNG KWAK PHOTO

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Table Talk Fresh Soul serves up more than Southern-inspired food BY CARRIE SCOZZARO

ooking has always been a calling for Michael Brown, who created Fresh Soul in 2018, a unique Spokane restaurant serving Southern-inspired soul food. The lunch-and-dinner place serves the gamut of Southern staples: fried chicken, Louisiana seafood gumbo, catfish, collard greens, sweet potato pie (his wife’s recipe), cornbread, hot links and, of course, ribs. But it’s not just hungry customers they’re serving; Fresh Soul is part of Brown’s overall mission to nourish the community on several levels. “As a kid, everybody wants to be a doctor or lawyer, but I had it in my mind to operate my own restaurant,” says Brown. “I knew doing that I was really going to be able to interact with people.” Brown’s father, Cask Thomas Sr., ran Sam’s Barbecue Pit, a longstanding Spokane roadhouse-style restaurant that ran afoul of the law and closed in 1993. A favorite memory is watching his father rub down pork ribs, says Brown, who put in about 15 years at the East Central eatery in the 1980s and ’90s. He left Spokane about 20 years ago, attending school in Alabama and traveling around the U.S., all the while nursing the dream of opening his own restaurant. It would be one with a very different clientele and mission than his father’s, he says. “If God had wanted me in another city, I’d be there,” says Brown, who returned to Spokane to be closer to his mother until she died in 2005. He cites two key influences in his desire to give back to the community. His stepmother, Eileen Thomas, was deeply involved with the local NAACP

and helped found the East Central Community Center. Another influence was the Rev. Clifton E. Hamp, a larger-thanlife preacher who in the 1960s founded the Full Gospel Mission for All Nations inside a former East Central Presbyterian Church. Hamp also created Hamp’s Camp for young people from lower-income households, something that stuck with Brown. In 2010, Brown founded the faithbased Spokane Eastside Reunion Association, or SERA. The organization’s mission recognized “the despair that riddles so many of our world’s people, most specifically those who are marginalized, and thus it is together that we join hands and labor for change.” A summer youth basketball camp and a mentoring and tutoring program ensued. But Brown still harbored that dream of a restaurant. He developed the idea for Fresh Soul to provide teenagers a 16-week job training program. Participants learn kitchen etiquette and food handling and service skills, but also explore things like having a bank account and budgeting. There’s info on building a résumé and searching for a job, developing interview skills, and importantly, having pride and giving back to their community. “It’s not just in the kitchen when we’re teaching these kids; it’s life skills,” says Brown. Helping kids connect with others and feel productive while contributing to society and learning food industry skills are all part of the plan. So is the message of faith, says Brown. “Even though I don’t proselytize, we try to instill Christ,” he says. “I put Him first in everything.” APRIL - MAY 2021

TRY IT YOURSELF

Classic Southern-style Barbecue

hen it comes to barbecue, Michael Brown prefers pork. Each animal offers two slabs of 14 ribs on each side, ranging from the classic sparerib to the “baby back” or slightly smaller rib portion. Spareribs tend to be larger and more marbled — fat equals flavor — and take longer to cook but yield a tender, juicy meal. Ribs can be eaten as is or easily turned into pulled pork sandwiches. For flavor, Brown uses a dry rub he makes himself, and like most grill masters he doesn’t give up the goods on his

“secret” sauce (so check out Spiceology or Michlitch Spice Company for local dry rub options). Dry rubs infuse flavor and typically contain garlic and onion as well as spices like cayenne or chili, some salt, and sugar to caramelize the surface of the meat. However, Brown does reveal that sugar isn’t part of his mix; instead, he relies on careful “low-and-slow” cooking in the smoker over delicately flavored applewood to caramelize the ribs. No smoker? No problem. You can also cook this dish in the oven and it will still be plenty tasty, says Brown.

SPARERIBS

1. Cut ribs in between the bones. 2. Rinse the ribs thoroughly under cold water and pat dry. 3. Rub the meat all over with dry rub, working it into all of the exposed surface area. 4. Let rubbed ribs marinate overnight in the refrigerator, covered. 5. Get your smoker up to 275 degrees. 6. Smoke the meat 3 hours, 10 minutes. No basting is needed. 7. Serve immediately or let rest and continue to absorb flavor then reheat as needed.

YOUNG KWAK PHOTO

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1. Pull rib meat from the already cooked rib and shred into stringy pieces, pulling apart with fingers or two forks. 2. In a saucepan, add enough of your favorite barbecue sauce to moisten the meat and stir. 3. Turn heat to medium, adding a tablespoon of water at a time to keep the meat moist. The sauce will thicken as it heats so watch carefully. Heat to 175 degrees. 4. Spread over toasted hoagie or hamburger bun, and add your favorite toppings: pickles, cole slaw, onion, etc. — Recipes courtesy of Michael Brown of Fresh Soul

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Carefully Crafted Patrick Merry of Merry Cellars calls their hands-on wine production process “old fashioned.” PHOTOS BY EMILY POPCHOCK

Handpicked and hand sorted grapes are the foundation for Pullman’s Merry Cellars wines BY LEANN BJERKEN

atrick Merry says his fascination with all things wine started long before he was ever able to taste any himself. “I was born and raised in Montana, but as kids, my parents used to take us on vacations to California wine country,” he says. “I fell in love with the terrain, the diversity of the landscape, and even the smell of the wineries and cellars we’d visit there.”

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Today he’s a full-time winemaker, and one of three eponymous co-owners of Pullman-based Merry Cellars winery. Merry earned his bachelor’s degree in computer science from Rocky Mountain College and went on to earn a master’s in business administration from Gonzaga University in 2002. He then moved to Pullman and was in the midst of pursuing a Ph.D. in computer science at the University

of Idaho, when his love of wine caught up with him. “I started hobby wine-making in my basement using fruit from Stillwater Creek Vineyard out of Royal City,” he says. “But by spring 2004 I managed to convince my parents, Dan and Connie, to help me start a micro-winery in downtown Pullman.” The winery started production in the basement of Pullman’s Old Post Office building at 245 S.E. Paradise St., creating an initial 450 cases of wine. “Those first cases then had to rest for about 18 months,” he says. “So for 2005, we tripled production, opened a downtown tasting room, and focused on branding and selling product to produce some cash flow.” By 2008, the winery was producing

2,000 cases annually, and Merry decided to abandon his doctoral studies to focus full time on winemaking. In 2009, Merry Cellars moved to a 7,000-square-foot, leased space in the Port of Whitman County Industrial Park. While the majority of the space is used for production, as well as barrel and case storage,

POPULAR PAIRINGS

“The rosé is a summertime favorite, while the cabernet franc has a kind of peppery spice, as well as cherry and raspberry flavors, that add to its popularity,” Patrick Merry says. He recommends pairing highfat meats and cheeses with their crisp white wines. “With that combination, I find the acidity of the wine is able to cleanse the palate nicely.” — LEANN BJERKEN

the building also includes a tasting room and adjacent outdoor patio space. “Our original vision was mostly for a production facility, but eventually we decided to close the downtown tasting room and move everything out here,” he says. Merry says the types of wine Merry Cellars creates have traditionally been a combination of whatever he’s most interested in making and the geographical location that’s best able to produce a fruit to match. “I’ve worked with other fruit growers in the past, but as of 2014, we get all of our grapes through Stillwater Creek Vineyard in the Royal Slope area,” he says. “We work with about 18 different varietals and produce both red and white varieties. However, I’d say the majority of our products — probably 80 percent — are red wines.” Stillwater Creek’s vineyards are at a higher elevation and therefore it’s a cooler growing site, so its fruits have more acidity, lending Merry Cellars’ wines a bright, lively taste. When it comes to the winemaking pro-

cess, Merry says the winery strives to be as gentle and minimal as possible. “There are many tricks or things you can do to alter or enhance the product,” he says. “But we’re old-fashioned — handpicking and sorting fruit, gently pressing the grapes, separating the juice, and adding the minimum extras needed to keep our yeast happy,” he notes. “Some wines will have an earthy, leathery taste, or a sweet, jammy-ness,” he says. “Our taste is a bit leaner with more of a focus on the tannins, but we also try to keep it delicate on the palate.” He says it’s this careful creation process that sets Merry Cellars’ wines apart. “We don’t like to brag, but when we do tout our own stuff, we usually talk about it being well-produced and thoughtfully crafted,” he says. “If you were to ask our customers, they might say the difference is our personality, flavor and the feeling you get from visiting.” Merry says he continues to be humbled by the support the winery gets from the surrounding community. “We focus a lot on direct to customer and retail sales, and through that we’ve developed many loyal relationships,” he says, adding that the majority of Merry Cellars wine is sold through its tasting room and walk-in storefront. The tasting room also offers customers the option of purchasing a one- or two-liter refillable growler as well as bottles or kegs of wine. The winery first started offering the option of keg or draft wine in 2009, and it’s become a big hit with customers. “We weren’t the first place to run with the idea, but it has been good for business and good for the environment,” Merry says. “We estimate it’s saved us 120,000 pounds of packaging material since we started.” While 2020 was a difficult year for many wineries due to the coronavirus, Merry Cellars enjoyed good support from the community and it’s customers. “We did have some challenges that forced us to rethink how we do things,” he says. “But some of the changes we made, such as extended wine club releases and tasting room specials, are things we plan to continue because they worked so well.” Looking ahead, Merry says there are plans to build a new, state-of-the-art facility that would enable the company to triple its production to 15,000 cases of wine annually. “We’ve purchased some land adjacent to our current location, but as of now the details are still up in the air,” Merry says. “However, I can say we hope to be making wine at a new, larger facility there by fall of 2023.”

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Get Growing One upside of the pandemic? Home gardening is booming. In the Inland Northwest, now’s the time to plan your planting.

year ago, as lockdown restrictions took effect and panic buying cleared supermarket shelves, home gardening experienced a well-publicized boom. W. Atlee Burpee & Co., the company behind the popular Burpee flower and vegetable seed packets, saw sales that set new records in its 144-year history. Households that had never spent much time contemplating companion planting or soil pH suddenly found themselves turning to gardening as a supplemental food source and a fun, relaxing outdoor activity. This year, many of those same households are looking forward to building on that expe-

rience in a new growing season. And in the Inland Northwest, where the last frost date is generally still in mid-May, late spring is the perfect time to start planning a home garden — planning being the operative word. The season begins with deciding what you want to grow and then figuring out limits like capacity and timing. “In this area, because we have a short growing season; you’ll probably want to start off with tomatoes, peppers, cabbages, onions, eggplant, melons and cucumbers. And lettuce if you want an early crop for a spring salad. They’re all fairly straightforward,” says Patricia Munts, co-au...continued on next page

APRIL - MAY 2021

The caption goes here.

“GET GROWING,” CONTINUED... thor of the Northwest Gardener’s Handbook and small-farm and acreage coordinator for the Washington State University Spokane County Extension. “The process of getting seeds started,” she adds, “is the trickiest part.” Munts recommends yogurt cups or cottage cheese cartons — always with drainage holes punched in the bottom — as suitable planting containers. “Egg cartons are out. They don’t provide enough root space for something to grow.” During this early planting and growth stage, the most valuable tips and instruc-

tions are available right on the seed packets. Kendra Dean, an independent Spokane-area grower who owns Dogwild Farm, says that she’s learned to pay close attention to the recommended planting dates, germination periods, watering requirements, fertilization needs and sunlight preferences that are often detailed on the back. “I still look at every single seed packet. Some of the easiest mistakes to make are starting things too early, not starting them early enough or starting everything at the same time,” she says. The seed packets will also indicate whether the plants can be

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Cultivating a Greener Thumb • Refer to the instructions on the seed packets • Peruse books like Gardening in the Inland Northwest and Northwest Gardener’s Handbook • Visit your local farmers market and speak directly with experienced growers • Get advice directly from local master gardeners via https://extension.wsu.edu/ spokane/master-gardener-program/

directly seeded — that is, sowed straight in the garden bed — or whether they need to be started indoors. Beans, peas, carrots and radishes are common examples of direct-sow vegetables. Irrational exuberance, to borrow a term from economics, is another potential preseason pitfall. “People get overexcited, and they want to plant everything,” Dean says. “I see it all the time. It’s best to start out with things that grow well here. For example, in this area, hot peppers are kind of challenging. Giving yourself some small wins is always good.” Once the seeds are nestled in high-quality potting soil, the critical variables become temperature and light. “Most seeds need between 65 and 75 degrees to start,

sprouts, but they still need special treatment. “When it’s getting close to planting season, you’ll need to harden them off. Start by bringing the flats outdoors on a warm, calm day so the plants can get used to outside temperatures. That needs to go on for about a week. And when you go and remove them, gently squeeze the container, turn it upside down, pull the container off, then turn the plant right-side up. That causes the least amount of disturbance to the roots,” says Munts. Cucumbers, squashes and melons are particularly susceptible to even the slightest root disturbance during transplanting, so she and Dean both recommend biodegradable pots that can be planted straight into the ground. And if, despite your best efforts, your cucumbers wither

The key is patience. Especially if you’re working with kids. They need to remember that plants take time. so a household temperature is OK,” says Munts. “What happens is, if you put them against a window, the temperature will fluctuate. The germination will either be slow, or it will be too cold for them to sprout. The other thing is that we only have about nine hours of daylight [in early spring]. I’ve found that seeds need at least 12 to 14 hours of bright light per day to really get going and not become spindly.” Although seeds require careful manipulation of their growing conditions at first, expensive grow lights aren’t necessary. Munts uses off-the-shelf LED shop lights that she purchased from a big-box store. She puts the lights on a timer and positions them about 2 inches from the top of the flats, which are the large trays that hold the seed containers. The seedlings that develop after a few weeks are typically going to be hardier and less finicky than the young

and your tomatoes stay scrawny, don’t get discouraged. You’re in good company. “There were 20 million new gardeners last year because of the pandemic. I’ve been gardening for over 40 years. In that time I have killed more plants than I want to think about,” Munts says, laughing. “The key is patience. Especially if you’re working with kids. They need to remember that plants take time. The joy comes in learning the process of sowing and watering, and then the excitement of planting day.” “Gardening and checking in with your plants every day is just a great way to spend some time outside,” adds Dean. “It’s about keeping it fun and lighthearted, knowing that your few tomato plants aren’t going replace your grocery budget, but they’ll still end up tasting really good.”

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Something for the Kids When will COVID-19 vaccines be available for young people? BY MATT THOMPSON

he one question I have been getting lately from parents in my practice is, “When can our kids get a COVID vaccine?” I have been giving them all the disclaimer that my opinion is just that, and largely speculation, because there is very little available information about this issue. It is however, a very important question because, in order to achieve community immunity from COVID-19, we will likely need to vaccinate more than just adults. The American Academy of Pediatrics have been pleading that clinical trials with children begin as soon as possible, with the goal of moving toward more comprehensive protection for children and the community, and also to restore a more typical school and extracurricular life experience. This causes some ambivalence among parents, since children are less often severely affected by COVID-19. But many parents realize that as mildly affected or asymptomatic carriers of SARSCoV-2, kids can be a highly effective delivery system for the virus to get to those who are vulnerable. We have seen this previously with influenza. When the kids are protected, the vulnerable benefit dramatically. But, especially since kids are not the primary victims, it is as important as ever to ensure that the vaccines are safe and effective, and that takes time. Typically clinical trials take years, but because of the advances in efficiency of development and production of COVID-19 vaccines, and because the virus is so common in the community, clinical trials can occur more expeditiously than traditionally — while still adhering to rigorous standards of evaluation. Moderna and Pfizer have enrolled kids down to age 12 in

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their clinical trials, and I’m hoping we will see the results of those trials soon, which could mean kids down to age 12 may be able to receive protection before the next school year. Recently, Moderna announced it was seeking to enroll 6,750 children ages 6 months to 12 years for trials. The first stage will be trials with children 2 years to 12 years, giving either a 50 microgram- or a 100-microgram dose to test for adequacy of response with fewest side effects. Next they plan to include children from ages 6 months to 2 years who will receive either a 25-, 50- or 100-microgram dose to assess for ideal response with minimal side effects. This is exciting news. If we want to get back to a more normal life where young people can sit closer than 3 to 6 feet at school, have play dates and birthday parties, and go to Disneyland, then we need to pursue a safe and effective vaccine option for children. Time will tell whether the vaccines will be modifiable to protect against variants, but what can be counted on is that the fewer opportunities the virus has to replicate in the community, the fewer its chances to develop variants. Fortunately, in the Advisory Committee on Immunization Practices, there are strong advocates for the health and well-being of kids, committed to ensuring the safety and effectiveness of vaccines given to children. This panel is composed of the best and brightest from pediatrics, internal medicine, vaccinology, immunology, infectious disease, epidemiology and public health. These are just the right experts to be entrusted with guiding us all to a safer world. Matt Thompson is a pediatrician at Spokane’s Kids Clinic.

LENDING A HAND

Do Yourself a Favor T

he pandemic has been a reminder of how dependent we are on one another. We’ve relied on the courage and commitment of grocery store workers, health care staff, police, pharmaceutical companies, etc. But how have we given back? We have the opportunity to serve others daily with small acts of kindness that can lift individual spirits — acts that may in turn serve to enrich our whole community. This sounds easy, but the chronic stress and the weariness we have endured have stretched our compassion and generosity. Helping one another can be as simple as being a courteous driver or as complex as donating time or money to an agency charged with helping those who are homeless or hungry. Giving to others, in fact, is a path to better

physical and mental health for us, too. Doing acts of kindness for friends or strangers is a strong predictor of heart health and longevity. And it just feels good. For many years, we knew that a pleasure center in the Robert Maurer brain lights up when we are eating a delicious meal or drinking our favorite alcoholic beverage. Brain scans have also revealed a second pleasure center that is activated when we give to others. Yes, giving is not always acknowledged by the receiver, and sometimes people take advantage of our kind-

ness. This makes acts of service to others even more heroic. As John Wooden, UCLA’s renowned basketball coach reminded his players, “No day is complete unless you have done a favor for someone who will never be able to repay you.” Just think of the possibilities if we all were to go just a bit out of our way to quietly make someone else’s day a little brighter. — ROBERT MAURER Robert Maurer is the author of One Small Step Can Change Your Life and Mastering Fear. He is also a practicing psychologist in Spokane. After this issue, he’s stepping back from writing this column. We at Health & Home offer our thanks for the heartfelt and thoughtful advice he’s shared in our pages since 2016.

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Working from her home in Kendall Yards during the pandemic, Lisa Brown has tackled Washington state’s economy, and in her spare time perfected baking sourdough bread. YOUNG KWAK PHOTOS

Where Commerce Meets Community Lisa Brown leads Washington’s Department of Commerce from Kendall Yards as her agency addresses the pandemic BY SAMANTHA WOHLFEIL

ew people likely realize just how many different issues the Washington State Department of Commerce deals with, but it’s a lot more than just business. Of course, the agency’s duties include work you’d imagine, like promoting state trade internationally and working with businesses small and large. During her first year as the director leading the agency in 2019, former state lawmaker Lisa Brown represented state interests in places like Paris and Japan. But then a global pandemic hit, pushing those talks into a virtual format and emphasizing much of the agency’s other work, like connecting business organizations and community nonprofits, and doling out resources to many in need. The largest division within the agency

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actually deals with housing and community services, Brown says, which includes seeverything from the state housing trust fund and the Office of Crime Victims Advocacy to a spectrum of homelessness services. The state energy office is also housed in her roughly 300-person agency. Hundreds of millions of dollars in state grants and financial assistance to people and businesses have flowed through the agency to those in need during the pandemic. “So there’s that whole spectrum of things that are not normally in Commerce in other states,” Brown says. “We’re really not one of the biggest agencies in state government, but we have like 90-some programs.” While that broad list of duties could sound overwhelming to some people, it’s

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• Economics professor, EWU: 1981-2001 • Washington State Representative: 1993-97 • Washington State Senate Majority Leader: 2005-13 • Chancellor, WSU-Spokane: 2013-17 • Director, Washington State Department of Commerce: 2019-present

part of what was most enticing to her about the job. “For me it’s fun actually,” she says. “Because of my time in the Legislature, I did get that broad exposure to all these parts of state government.” Now she’s even helping implement legislation she sponsored. While speaking

Coming up in the from her Kendall Yards condo over a Zoom call in late February, Brown mentions that she was talking earlier that day to people about a motion picture incentive. “The original incentive was a bill I helped sponsor in 2006,” Brown says. “Now at Commerce, I get to kind of see the fruits of that in terms of the film and video industry in the state.” Like many people around the world, Brown and many employees within her agency were catapulted into working from home a year ago when Gov. Jay Inslee and health officials made the call to severely

hand at bagels and returned to some pies she loves as well. Still, the challenges of not seeing friends and family often or at all, and missing normal activities are affecting her like everyone else. “We are really into music and arts activities,” Brown says, noting that she and McClatchey were actually in Portland last year watching her son, Lucas Brown, perform live music on his birthday, Feb. 28. “The next morning we got up and drove to Olympia, and that’s when they had the first [Washington COVID-19 death] reported.”

APRIL 30-MAY 6, 2020 | FAMILY OWNED. COMMUNITY FOCUSED.

LOCAL CAMPS PLAN TO HOST KIDS THIS SUMMER, BUT ARE PREPARING FOR ALL POSSIBILITIES PAGE 15

WINNING

GET IN LINE

PPP’S WINNERS AND LOSERS PAGE 10

HARMONY

THE PAINFUL WAIT FOR UNEMPLOYMENT PAGE 12

HELP FOR SYMPHONY MUSICIANS PAGE 39

SUMMER CAMPS April 8th Plan their summer! Your guide to the region’s camps for kids.

POLITICS

Spokane’s new mayor is being tested in unusual ways PAGE 10

FOOD

How to spice up your next meal in quarantine PAGE 44

APRIL 16-22, 2020 | FAMILY OWNED. COMMUNITY FOCUSED.

HERE’S A TWIST: It’s 4/20/2020 and not only is cannabis legal, it’s been officially deemed essential

THE CANNABIS ISSUE

GREEN AMBER WAVES OF

PAGE 15

restrict in-person gatherings and work environments wherever possible. That’s left two agency buildings in Olympia largely empty. Brown made the small Spokane office her home base, but like her employees, she is largely working from home. Where she would usually be in Olympia for the legislative session right now, instead she’s working from her makeshift office space upstairs at home. She laughs as she says she probably has it a little better than her husband, Brian McClatchey, who’s working from his own space downstairs in their townhouse. Like many, the two have participated in some pandemic trends: They converted one room into a small home gym, have invested far more time in their indoor plants, including a coffee tree and some bamboo, and Brown says she has done some baking. “I started baking sourdough bread,” Brown says. “I have a friend who’s like a master, and he gave me his starter. He’s been refining and perfecting and weighing and has it all down.” She also loves variety, so she’s tried her

Missing out on live music for a year has been difficult, she says. There have been some bright spots though, as her son has been in the studio recording, and he and his partner welcomed a new baby into the world. “Normally, I’d be traveling quite a bit, but I’m not, so I have that opportunity to see the little baby more often than I would’ve probably,” she says. For now, work continues with a focus on recovering from the pandemic, with the potential to restructure her agency and return to more regional hubs that will hopefully enable even stronger connections with businesses, tribes and local governments throughout the state. Looking ahead, she’s also hopeful for the return of the many events that make this region special. “The things that happen every year, like Bloomsday or Hoopfest, whether you participate or not, you kind of mark the community through those events,” Brown says. “I’m looking forward to us getting to that place with vaccines and getting past the worst part of the virus and its variants.”

CANNABIS ISSUE April 15th From the experienced to the cannabis curious, get the latest on the local scene.

MATH WARS LOCAL SCHOOLS JOIN THE FIGHT PAGE 13

STAGE AND SCREEN HANNIBAL BURESS COMES TO TOWN PAGE 37

ROASTING OVER AN OPEN FIRE

KENDALL YARDS’ NEWEST RESTAURANT PAGE 44

MAY 10-16, 2018 | PROST!

Craft Beer Week Spokane's Wineries Spring-Inspired Cocktails The region'’s best happy hours ... and more! 

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