Foothills Magazine - January/February 2021 by The Wenatchee World

OOTHILLS WENATCHEE ◆ LEAVENWORTH ◆ CHELAN ◆ AND ALL OF NORTH CENTRAL WASHINGTON

January-February 2021

Winter Bliss Adventure, friendship on skis

OUR HISTORY THE YEAR 1889 WAS A TIME OF STEEL, SMOKE, AND LOCOMOTIVES. Hamilton Carhartt & Company was founded by its namesake (known affectionately as “Ham”) and began producing overalls with two sewing machines and a half-horsepower electric motor in a small Detroit loft. Under the motto, “Honest value for an honest dollar,” the Carhartt bib overall was created and rapidly evolved into the standard for quality workwear. In 1996 dozens of Carhartt-owned retail stores were launched and now include, a full women’s line of products, extremely successful line of flame resistant garments, new technologies - Quick Duck®, Storm Defender®, Rain Defender®,Carhartt Force®, and Carhartt Force Extremes®. The company employs more than 2,200 American workers, 900 of whom are UFCW union members. Carhartt’s “Made in the USA” line is inspired by American workers and features some of the company’s most iconic garments.

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EDITOR’S LETTER

Happy New Year? Yes, Happy New Year! P

utting 2020 in our rear view mirror isn’t a bad thing. The COVID-19 pandemic, among other things, has rubbed this nation raw emotionally. Most people are ready to move on, somewhat comforted by the thought that 2021 can’t be any worse than the year we just went through. Some of us lost loved ones or dealt with symptoms that ranged from mild to severe. Others struggled to keep their business open or lost their job due to restrictions put in place in an attempt to limit the spread of the virus. Isolation has also taken a heavy toll for many. Resiliency was needed and was often found in large doses as we adapted to the “new normal.” Many took on the role of hero in our communities, whether it was health care workers putting in long and draining hours caring for our sick or nonprofits and their army of volunteers helping to put food on the tables of those in need. Add to that list teachers and school staff who had to figure out new ways of doing their jobs, and students and their parents who patiently persevered in difficult learning circumstances. It hasn’t always been pretty, for sure, but it’s hard for me to question the overall good intentions of our school leaders and teachers. Yes, 2020 was an overall downer, but with enough bright notes along the way to look forward to 2021 with some optimism. It’s true that there are likely more dark days ahead of us in the coming months, but we’ve weathered so much already. A vaccine brings some hope that life might reflect something close to normal sometime in 2021. Until then, we should all endeavor to be on our best behavior as we journey together to the other side of this pandemic.

On a professional note, one thing I have to look forward to in 2021 is more Foothills work. The powers that be in my office have decided that after 10 years we will be expanding to do 10 issues annually, as opposed to the usual six. That means more work for me, yes, but also more pleasure because I enjoy doing what I do. Some changes are in store. We’ll add some new features and wrinkles and hopefully continue putting together a product worthy of your time.

Marco Martinez, editor foothills@wenatcheeworld.com

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Contents 8 Spotlight

East Wenatchee’s ‘Hey you’ mayor

14 A winter cup Tea options when the thermometer dips

24 Antlers 32 Adventure on

Reindeer farm is a year-round attraction

Women forge friendships on skis

42 The long game Sweetwood BBQ pivots to survive pandemic

20 Perfect partner

A dog can make everything better

48 NCW sparklers

Toast the start of a new year

Foothills

January / February 2021

OOTHILLS A BIMONTHLY LIFESTYLE MAGAZINE ABOUT NORTH CENTRAL WASHINGTON

Publisher Sean Flaherty (509) 664-7136 flaherty@wenatcheeworld.com Advertising Sales Manager AnnMarie Morris (509) 661-6377 annmarie@wenatcheeworld.com Managing Editor Russ Hemphill (509) 665-1161 hemphill@wenatcheeworld.com Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com Creative Director Nancy Phillips

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WASHINGTON MEDIA LLC Foothills Magazine is published bi-monthly by Washington Media LLC, 14 N. Mission St., Wenatchee, WA 98801 $4.99 Retail Price Subscriptions: $14.99 annually Send check or money order to: Foothills, Subscriptions 14 N. Mission St., Wenatchee, WA, 98801 or subscribe online at ncwfoothills.com Copyright 2021 with all rights reserved. Reproduction in whole or part is prohibited without written permission.

We’re here

for your family’s healthcare needs.

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COVER PHOTO: Photo by Andy Jaynes Terri Judy skis as part of the Plain Valley Adventure Women group.

Virtual Visits are available with providers by phone conversation or by video conference through a MyChart account or app. More information can be found at confluencehealth.org/virtualvisits.

confluencehealth.org January / February 2021

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Jerrilea Crawford Age: 48 Job: Full-time East Wenatchee mayor Personal: Married 24 years. She and husband Chris have 3 kids: Coulson, 20, Boyce, 17, and EllaBeth, 14.

SPEED ROUND Morning Drink: Coffee! And not just in the morning.

Current book you’re reading: Anybody Can Do Anything by Betty MacDonald Favorite music artist: My all-time go-to is late country star Don Williams. First celebrity crush: Greg Evigan, who was B.J. from the TV series B.J. and the Bear. I probably had a crush on him because he had a pet monkey.

Jerrilea Crawford was sworn in as East Wenatchee mayor on Jan. 7, 2020.

or most first-year mayors, there’s a honeymoon period that can last anywhere from six months to a year. During that time, difficult topics and decisions are sometimes put off until the new mayor is comfortable in his or her new role For East Wenatchee Mayor Jerrilea Crawford, the honeymoon period lasted for roughly eight weeks before the COVID-19 outbreak was declared a pandemic, turning life as we know it upside down. Crawford, a glass-is-half-full optimist, says the city has adjusted how it goes about its business. She’s adapted

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January / February 2021

to the new normal. Foothills caught up with the mayor in mid-November and she agreed to an email interview about her first year as city leader. Mayor, Madam Mayor, Honorable Mayor — what’s the best way to greet East Wenatchee’s mayor these days? I’m not really sure. “Honorable” sounds like a judge. “Madam” makes me feel old. I’m fine with “Hey you,” or the more popular, “Hi Jerrilea.”

Morning person or night owl? I get my second wind about 9 p.m., so definitely a night owl. Favorite holiday: Any holiday with my family so usually Thanksgiving or Christmas.

A year into your four-year term, has the job been what you thought it would be? Not really. I expected to be out in the community much more. I envi-

STORY BY MARCO MARTINEZ PHOTOS BY LUKE HOLLISTER

Camille Jones, 2017 Washington state Teacher of the Year

East Wenatchee Mayor Jerrilea Crawford poses for a portrait at the Bridge of Friendship Japanese Garden. January / February 2021

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East Wenatchee Mayor Jerrilea Crawford exits East Wenatchee City Hall in mid-November.

sioned fresh new committees, public engagement, and growing events and projects. COVID put the brakes on a lot of that. It seems odd that I’ve been working at the city for almost a year and it hasn’t been open to the public since March. I sit on boards now that I’ve only attended meetings via Zoom and have never met the other board members in person! I remember reaching out to Wenatchee Mayor Frank Kuntz early in the pandemic to get his advice on something. His response was, “You have just as much experience in this as I do.” There wasn’t a playbook for how to navigate leadership in city government during a pandemic. But despite that, we’ve made some great progress in the city such as hiring a new police chief. He has proven to be a great asset to the team and is moving the department forward. We continue to build and expand our partnerships in the community and we are currently developing a strategic plan that will serve as a blueprint to keep us moving forward with a shared vision and defined action items. 10

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How has the COVID-19 pandemic affected you professionally and personally?

those I know are doing OK now, it hurts to know many others are not and families have lost loved ones. The side effects of this pandemic are devastating. Employees and business owners have lost their livelihoods, kids are not getting all the benefits and experiences from school, people are feeling mental stress and loneliness, and the future seems uncertain. However, I am inspired by the amazing outpouring of love and support in our community. In partnership with the cities and counties, the Chelan Douglas Regional Port was able to award over $4 million in small business grants. People are giving to charities and donating food to those in need. The creativity of our businesses to find ways to continue to serve our community is impressive, too. It makes me so proud to be a part of a community that takes care of each other!

COVID is heartbreaking! I remember when I didn’t know anyone who had been infected with COVID; now I know quite a few. Although

How would you describe the rivalry between the two cities connected by the Sen. George Sellar Bridge. Is it real?

What have you learned during the past year? Government is expensive. Government moves slow. There are a lot of needs in the community, from roads to homelessness, and each need comes with a price tag and a process. The price tag is usually expensive because of regulation requirements, and the process cumbersome and therefore slow. I’m learning the delicate balance of needs and wants and how to prioritize funds to accomplish both. I’m thankful to have a great city staff that is fiscally responsible and savvy in their roles and responsibilities. They accomplish great things and I’m impressed by their commitment and determination.

I think we are past the rivalry feeling — except maybe the occasional sports event or which Wendy’s has the fastest drive thru. People in the Wenatchee Valley see there are strengths and opportunities on both sides of the river. Wenatchee has diverse economic activity; East Wenatchee has land to develop. Wenatchee has more hiking trails; East Wenatchee has amazing views. But both sides of the river share spirit and passion for this valley and I see people thinking holistically about our communities. Our Valley Our Future is a great example of the collaborative nature of our community not setting a boundary as one side of the river or the other. But East Wenatchee is better (just kidding). Are you a New Year’s resolution person? If so, what’s on your personal list for 2021? Personally, I’m anxious to get out and connect with people again in person — Oh, I hope we can do that! I want to learn about their ideas for our community and get them involved in the process of turning ideas into action. Oh, and I want to drink more water, lose weight and exercise more. Yadda! Yadda! Yadda! What are your 2021 hopes for East Wenatchee? My first priority in 2021 is to get our businesses back to pre-pandemic times. Many businesses have been hanging on by a thread and I hope 2021 will rebound quickly and get them back on track. The city can help by encouraging commerce activity, planning and organizing events, and partnering with local agencies to provide resources to stimulate our economy. East Wenatchee is ready to expand our boundary and I’ve been talking with county commissioners on working towards an annexation. The City of East Wenatchee hasn’t expanded since 2006 and our community is obviously growing. We are well equipped for a smooth transition and hopefully we can make that happen in 2021. F

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AT HOME STORY AND PHOTOS BY ERIN REBAR

Winter tea Three options to warm your soul

Some teas are more suited to drinking during those long and cold winter nights. 14

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The White Swiss Truffle tea sold at Cup and Kettle in Leavenworth is a fine blend. It’s best to use a strainer to catch any leaves that seep through the infuser.

here is something about winter that mixes perfectly with a hot cup of tea. Don’t get me wrong, iced tea in the summer is simply divine, and hot tea on a warm spring night feels like a special sort of treat, but nothing can quite compare to the sensation of holding a steaming cup between chilly fingers and allowing that warmth to sink into your very bones. With so many options out there, of course, it can be difficult to know where to begin. Though any hot tea will do, here are three that I find particularly suited to drinking in the wintertime.

Double Spice Chai

No winter could be complete without the perfect cup of chai. While there are plenty of homemade recipes out there, most of the time I’d rather cozy up without all that extra work. Double Spice Chai, made by Tigard, Oregon-based Stash Tea Company, is easy to find in almost

Stash’s Double Spice Chai is filled with all the spices associated with wintertime. any grocery store and is truly delightful. Stash’s Double Spice Chai provides everything you could want

in a traditional chai tea. It is multilayered and complex, filled with all the spices so many of us have come to associate with wintertime. This January / February 2021

Foothills

The flavor of Traditional Medicinals’ Organic Peppermint tea sparkles. Since it’s an herbal tea bag, be sure to squeeze it when brewing is complete.

White Swiss Truffle

Cup and Kettle in Leavenworth sells a lot of wonderful teas, including this White Swiss Truffle that is earthy with a hint of sweetness.

particular blend contains black tea, cinnamon, ginger root, clove bud oil, allspice, natural cinnamon flavor and cardamom oil. While this tea is delicious black, adding a bit of milk or cream really adds to its depth. If you are craving something a bit more like that chai 16

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tea latte you picked up at a local coffee shop, a spoonful of sugar will transform your drink into a spicy and decadent treat. This chai tea should be steeped for 3 to 5 minutes, though feel free to go a little longer if you really want to bring those spicy overtones out.

Sold locally at Cup and Kettle in Leavenworth, White Swiss Truffle is the definition of coziness. Take a deep whiff and you will notice that there is something almost musky about the scent. It is dark and extremely aromatic — nearly floral, but not quite. According to the ingredients on the label, this is a rooibos tea that contains white chocolate, cacao bean, hazelnut pieces, calendula petals and natural flavors. The tea itself is earthy with just a hint of sweetness. It seems odd to say that liquid has a texture, but this tea totally does. It feels almost heavy running down the throat, and the mouthfeel is delightfully smooth. The blend is very fine so I would recommend using a strainer to catch any leaves that manage to work their way out of your infuser. This tea is best when brewed for 5 to 7 minutes. It doesn’t need sugar, but a bit of milk or cream will add to the earthy richness already present in the tea.

Peppermint

Do you like candy canes? Do you enjoy eating them in the wintertime? If that’s the case, then let me introduce you to your new best friend: peppermint tea. There are, of course, many teas out there marketed specifically as candy cane flavored. But don’t be fooled. They are not the same, and in my opinion, are vastly inferior to the real thing. What you want is a tea made from pure peppermint leaves. Currently, I’ve been drinking Organic Peppermint by Traditional Medicinals. Most peppermint teas taste more or less the same, but I’ve found that the flavor of this one sparkles just a bit more — it is clearer and mintier than the other brands I’ve tried. Steep your tea for 5 to 15 minutes, depending on how strong you want your tea. Unlike black and green teas, herbal tea bags should be squeezed when the brewing is complete. Once your tea has been steeped, I highly recommend adding sugar, as that hit of sweetness is what takes peppermint tea from summertime refresher to pure candy cane bliss. F

2021 Progress Edition This February, The Wenatchee World will share our second annual Progress Edition with the community. The 2021 Progress edition will include interesting stories celebrating the people who have made a difference in the Wenatchee Valley and North Central Washington. Contact Advertising Sales Manager AnnMarie Morris annmarie@wenatcheeworld.com or your account executive today. January / February 2021

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LIFESTYLE

STORY AND PHOTOS BY JAANA HATTON

Dog is man’s best friend – especially in times of trouble

Guy Miner and his bird-dog, Maverick, can be found out and about most every day. Miner said he has not felt much difference in his lifestyle due to COVID, as much of his time is routinely spent socially distanced on the trails with his dog.

hese pandemic months have been tough times for many. Social isolation, while a necessity in order to reduce the spread of COVID-19, has also contributed to feelings of loneliness and disconnect. Enter a dog, and things look much brighter. He is a willing companion, a happy distraction from the worrisome world. “He has been my salvation,” says Guy Miner, the owner of an energetic 1-year old wirehaired German pointer called Maverick, or Mav. “I enjoy my walks with him. He is also a bit of a project.” The salvation goes both ways, however. Mav was rescued from horrific conditions and Guy heard about him through a friend.

January Foothills / February January 2021 / February Foothills2021

Firehouse Pet Shop groomer Laura Turner has had a long waitlist since COVID-19 restrictions began. January / February 2021

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Dog owner Louise Rasmussen set up a grooming station at her home due to COVID-19 complications. Her dog, Heidi, stays put with the aid of a harness attached to the ceiling — and treats.

Firehouse Pet Shop employee A.J. Hancock gives a customer’s dog a bath. The bathing station is available for customers to wash their pets on their own or have the employees do it. All needed items are available: shampoo, conditioner and a range of tools. “I looked at a photo of Mav and that was it — I knew he had to come to our home,” Guy recalls. He lost his previous dog, Clark, to cancer just a year ago. It left a hollow in Guy’s life. Not only do they walk, but Guy has been busy with obedience and hunting training with Mav. “My life really hasn’t changed much with the COVID restrictions,” Guy points out. “The dog keeps me busy, no matter what.” Since Mav is in training to become a bird dog, Guy takes him to out-of-the22

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way locations and social distancing really isn’t an issue. The two roam places with nary a human in sight. Another dog-owner, Louise Rasmussen, adopted her little maltipoo (Maltese and poodle mix) puppy, Heidi, through the Wenatchee Valley Humane Society in the spring. “She was to be a companion to our aging dog, Lido, who has gone blind. It turns out Heidi has become my companion,” Louise explains with a smile. Louise has taken Heidi on group hikes for some away-from-home time for both.

“It’s a bit hard to socialize a dog because of the restrictions, but the hikes have been good,” Louise said. The initially shy and suspicious dog has become a brave little trail-blazer and happily skips just slightly ahead of the group for miles and miles in the woods. Louise’s once homeless pup has become the hiking group’s much-loved mascot. “Grooming her is tricky — I have to do it myself. We used to take her to the Firehouse Pet Shop,” Louise explains. Trimming Heidi’s nails is near impossible, for one. The pet shop groomer used to file them down but when COVID hit, she could no longer do it. It is assumed that dust from a dog’s filed nails can contain the COVID virus. “I have set up my own trimming station in our spare bathroom,” Louise said. She has a harness to keep the dog from jumping off the counter while she is being tended to. Treats are a must, of course. “Her hair is a bit lumpy,” Louise chuckles, “but it’s the best I can do.” Like any other business, Firehouse Pet Shop, 17 S. Wenatchee Ave., has had to make adjustments in its operations due to COVID-related restrictions. Still, they have kept their doors open and shelves filled with supplies. “We like to point out to our customers that it’s a good policy to keep a two-month supply at home — food, medications and such,” owner Allen Larsen said. “Always have emergency supplies and a crate ready to go.”

Firehouse Pet Shop owner Allen Larsen is usually in the store to help customers. Here, canine customer Enzo enjoys a treat or two, while his human, Colby Crawford, exchanges the latest goings-on with Larsen.

EarthWise Pet Supply manager McKenzie Crawford (front) and employee Chelsea Carrey keep the shelves stocked with pet food, treats and other pet necessities.

EarthWise Pet Supply in Wenatchee carries a wide variety of leashes and collars. The emergency supplies do not only refer to virus-related circumstances, but also other disasters such as wildfires and earthquakes. “We offer curbside pick-up and masks are required,” Alan explained about their policies in place in late November. “We also deliver from Manson to George to Leavenworth to Lake Wenatchee.” “Our grooming facility can only take 25% percent of the normal capacity,” Alan said. “The waitlist is long.” The Firehouse Pet Shop has a selfwashing station downstairs with tall tubs and all the necessary supplies for a nice bath session for the pet. In November, only every other tub was in use to create enough distance between patrons. Another pet shop in Wenatchee, Earthwise Pet Supply, 212 Fifth St., opened in April. “We weren’t sure how this might go, but after a slow start things are now looking good,” manager Mackenzie Crawford said. “We even have regular customers.” The shop offers grooming and a self-wash facility, as well as food and other necessities for pets. They are also certified pet nutritionists. As much work and care as dogs require, for many it outweighs the happiness they create in their owners’ lives. Dogs have proven to be our best friends, through good times and bad. F January / February 2021

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NCW ACTIVITIES

STORY BY RACHEL HANSEN PHOTOS BY ANDY JAYNES

Reindeer games Walk with the herd at Leavenworth Reindeer Farm

earts melted last winter as a herd of friendly reindeer nuzzled their fuzzy noses into the hands of visitors. Leavenworth Reindeer Farm is the only year-round venue in the lower 48 where people can meet the animals up close. â&#x20AC;&#x153;The experience we wanted for people was to feel the reindeer eat out of their hand, rather than watch them from a fence,â&#x20AC;? Hans Andersen said of the family-run farm he owns with his wife, Kari.

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The Andersen family bought their first reindeer from Alaska in 2016. They opened Leavenworth Reindeer Farm after Thanksgiving that year.

Joy, one of the younger reindeer at the farm, is very comfortable being around people. January / February 2021

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A thick coat allows reindeer to survive in harsh winter conditions.

Hans Andersen. far right, gives a short talk to Leavenworth Reindeer Farm visitors. 26

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Food gobbled, the reindeer shied away after a few strokes of their thick, soft winter coat. They’re about 3-4 feet tall at the shoulder, which puts visitors face to face with 30-plus pounds of sprawling antlers — second only to moose in size. While visitors mingled with the herd, Kari Andersen led around Joy, a reindeer calf, and told stories of their personalities. Joy comes when called and loves to be around people, just like her mom. Joy was the surprise baby of Elsa — the motherly matriarch — and Sven, a bull born on the farm. Another calf, Moonshine, lived in the Andersen home for three months while he bottle-fed. Now more than 150 pounds, he still wants to go in the house at night. “All of these animals are like an extension of the family,” said Erika Bowie, farm manager and the Andersens’ daughter. “Mom knows everyone’s birthday, birth times, what the weather was doing that day.” Other animals live on the farm, too, including draft horses, mini horses, mini pigs and free-roaming chickens. Just outside the reindeer gate, Tom the turkey proudly displayed his tail feathers. “He thinks this whole show is for him,” Bowie said with a laugh.

Around the campfire Before meeting the reindeer, about 50 people sipped hot cocoa around a fire pit while Hans Andersen gave a 15-minute talk — part origin story of the farm and part reindeer facts with a few Dad jokes for fun. “What is the main difference between reindeer and caribou, besides size and domestication?” Hans posed the question playfully. “Reindeer can fly! Caribou won’t even eat the magic corn.” He explained that Washington was the last state with native woodland caribou. The Selkirk herd near Spokane was nearly wiped out in the last four or five years by wolf predation, Hans said. The last known female was transported to Canada last year. Hans passed around antlers and talked about a few of the animal’s incredible features that help it thrive in the world’s harshest conditions. “The more we learned about this incredibly accessorized animal, the more we realized we had to bring it

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home and show everyone what we learned,” Hans told the group.

“We’ll get you some reindeer, Santa”

Elsa is the matriarch reindeer at Hans and Kari Andersen’s farm. “All of these animals are like an extension of the family,” said Erika Bowie, farm manager and the Andersens’ daughter.

Kari Andersen took an off-hand comment from her husband, Hans, and helped turn it into a business. 28

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The Andersen farm began as the home base for HC Andersen Carriage Co. Several years ago, Santa rode in their horse-drawn carriage for a parade, but rain forced the town’s reindeer mascots inside. “My dad off-handedly said, ‘We’ll get you some real reindeer, Santa.’” Bowie said. “That set off an idea in my mom’s head. Being Norwegian, we felt a connection to reindeer.” The Andersens flew to Alaska to study with Dr. Greg Finstad, a reindeer expert at University of Alaska, Fairbanks. They also traveled to Norway to learn from the Sami, indige-

nous people who have raised reindeer for thousands of years. They brought home their first reindeer from Alaska in 2016. With USDA certification, they opened their farm after Thanksgiving. “One Christmas Lighting weekend, we put out a cardboard sign just to see if people would come,” Bowie said. “We had 300 people down the driveway that first day.”

For kids, from 1 to 92 The experience attracts adults and kids alike. Waiting for the tour to begin, Becky and Dan Thomas posed for a photo in an antique sleigh, parked inside a century-old barn. The retired Walla Walla couple came with a message. “We told the grandkids we would whisper our address in the reindeers’

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Reindeer superpowers Warmth: Reindeer can survive Arctic temperatures, down to -126F Growth: Their milk is 18-22 percent fat. Cow milk is 5 percent fat.

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UV Vision: They are the only mammals with ultraviolet vision Speed:

Reindeer can run over 50 mph and swim 6 mph

Source: Leavenworth Reindeer Farm January / February 2021

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Hans and Kari Anderson also operate the Hans Christian Andersen Carriage Co. in Leavenworth. round, but the majority of people visit in December — up to 1,000 people a day. “For the little ones, they’re experiencing it through a different set of eyes,” Bowie said. “It’s more about the magic of reindeer and the fun of the holidays. For adults, they can appreciate the animal for what it is.” F

Leavenworth Reindeer Farm What: Hands-on, educational experience with a herd of reindeer and other farm animals Cost: $20 per person, November through February, $15 March through October

Tom the turkey mingles with visitors to Leavenworth Reindeer Farm. ears, so they’d know where to find us on Christmas,” Becky said. Outside, speakers played “Baby, it’s Cold Outside,” as a tour bus from 30

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Sacramento picked up retirees. Minutes later, a school bus from Eastmont School District unloaded dozens of students. The farm is open year-

When: By reservation, book online at leavenworthreindeer.com Where: 10395 Chumstick Highway, Leavenworth

Foothills Magazine presents its 9th Annual

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Enter your photos for the chance to win cash prizes and see your photos published in the magazine. Photos will be judged in three categories â&#x20AC;&#x201D; landscapes/nature, posed photographs and candid photographs. To be eligible, photos must have been shot in North Central Washington during the 2020 calendar year. Get all the details at photos.ncwfoothills.com. Entries must be submitted by Jan. 6, 2021.

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Adventure women

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January / February 2021

OUTDOORS STORY BY RACHEL HANSEN PHOTOS BY ANDY JAYNES

Cyndy Bostrom and Amanda Gatlin chat during a lesson last winter.

Members of Plain Valley Adventure Women lift their poles in encouragement as Hillary Mason crosses the finish line at the end of a relay race last winter.

Great friends in the great outdoors

lain Valley Adventure Women inspired Nancy Dunn to scrap everything she previously learned about cross-country skiing. In the process, she gained more than a dozen close friends in the Lake Wenatchee community. The women — about 20 strong — stood in a circle for a season re-cap. For six weeks last winter, the women met twice a week for lessons in classic cross-country skiing and skate skiing.

“I skied yesterday, and my arms didn’t hurt,” Dunn said. “I’m using different muscles now which is so cool!” For Lyn McCoy, companionship transformed an otherwise cold winter. “I remember one 7-degree day; I was feeling grumpy. I think it was Christie (Saugen), who turned to me and said ‘Oh what a beautiful morning! ” ’ McCoy said as the group chuckled. “When I’m skiing over in the morning and I see all of you here, it makes my heart happy.” January / February 2021

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Cyndy Bostrom, front, smiles as she glides over the snow.

Julie French, left, and Christi Jenkins cross paths on the practice course.

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The Plain Valley Adventure Women, a nonprofit, started in 2015 as a way to bolster the Plain Valley Nordic Team program with volunteers and financial support. Each woman pays about $240 for the six-week series. The fees help cover the cost of equipment, travel and registration for the junior Nordic team, so that any kid in the valley — regardless of economic status — can join. About a third of the women involved in Plain Valley Adventure Women had little to no experience on skis before joining. Anja Celli felt comfortable — no pressure or competition — as she learned classic cross-country skiing last winter. She moved from California in autumn and joined the group to make friends and stay active in the winter. “I feel more confident, but of course I need to practice,” Celli said. “They did a great job breaking it down step by step. Especially people who haven’t skied before, it’s amazing.”

Others brought years of skiing experience. Terri Weiss, a retired nurse practitioner, was a selftaught cross-country skier who joined the Adventure Women in 2016. “It was a reinvention of how I ski, 100%, both in classic and skate,” Weiss said. She later became a coach for first-time skiers as Plain Valley Adventure Women grew in popularity. About 30 women joined the six-week session last winter, led by four coaches, plus dozens more who drop in for bonus events and clinics. While most of the women are retired, a few younger women have flexible work schedules that allow them to meet twice a week. “It’s so cool when women of all

Lyn McCoy, far right, shares a laugh with other group members. ages are challenging themselves, growing together and encouraging each other,” said program director and head coach Christie Saugen. Plain Valley Adventure Women

also offers a summer program. At first, it was focused on hiking adventures, but it soon evolved into more of an eclectic social hour. “We’ve gone mushroom hunting,

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Vangie Schaase is set for a day of skiing. 36

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Plain Valley Adventure Women offers a six-week winter program that includes twice-a-week lessons in classic cross-country skiing and skate skiing.

Instructor Christie Saugen leads a lesson last winter. January / February 2021

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The group does some stretching during a lesson.

Rebecca Bozarth, Vangie Schasse, Terri Judy and Christi Jenkins were part of the Plain Valley Adventure Women group last winter. tie dying, painting, hiking, rock wall climbing, bicycling — just a huge variety of things,” said Dorothy Baker, 38

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January / February 2021

a member who joined after she built her retirement home in the Lake Wenatchee area four years ago.

“They encourage everyone to come, no matter what the athletic ability,” she said. “I’ve been able to invite ladies who maybe wouldn’t do a hike, but still meet everyone painting and feel involved socially.” In 2018, Plain Valley Ski Trails created Adventure Girls to keep teenage girls involved in the sport by fostering strong relationships within their peer group. Volunteers, including those from Plain Valley Adventure Women, lead the girls in a nine-month series of activities, such as mountain biking, kick-boxing and rock climbing. “What started with common goal developed into a rich fabric of friendship and family,” Saugen said. “We’re creating a Nordic community, which is all about connection and encouragement.” On the Web: skiPlain.com/pvaw and facebook.com/plainvalleyadventurewomen F

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Sweetwood BBQ mixes community with creativity

Kelsey and Benj Dew opened Sweetwood BBQ in 2016. 42

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January / February 2021

KITCHEN CREATIONS STORY AND PHOTOS BY LUKE HOLLISTER

Provided photo

Barbecued meats get star billing at Sweetwood BBQ, but the cast is rounded out with some terrific sides, including corn bread and coleslaw.

Online orders are driving business

he plan is to still be here “when it’s all over,” said Benj Dew, sitting in his empty dining space. Benj was talking about the COVID-19 pandemic and the effects it has had on the restaurant industry. Sweetwood BBQ owners Benj and Kelsey Dew reworked how they do business when statewide shutdowns occurred in March. Online orders, “yeah I was cramming that in the first week of the stay-at-home order,” said Kelsey. There would not have been enough phone lines to take all the orders. Kelsey said she had to “put it all together, all at once … late at night.” Fast forward to November and 60 percent of the restaurant’s orders now come via its website. It’s been “huge for us,” said Benj.

Rick Vara sprinkles green onions over Sweetwood BBQ’s Sriracha-flavored ribs. January / February 2021

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Benj Dew closes up his smoker after prepping ribs to be cooked.

Dew makes his own spices for the meat that he seasons. 44

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Kelsey and Benj first opened their restaurant in 2016. Both of them grew up in the Wenatchee Valley, moved away for a while and then found their way back home before starting up the barbecue business. It took a long time to come up with recipes for the menu, said Kelsey. Poutine, alone, took about two to three months, and it’s just a gravy. Making fries was also a process that took a lot of time to create, she said. Both spent the same amount of time creating fries as they did with poutine. Kelsey started working in the food industry at Rusty’s Drive In in Cashmere when she was 14. She and Benj don’t have a culinary school background. “Everything is trial and error, learning, and researching,” she said. “We constantly are playing around with new ideas; everyone takes part in that,” Benj said. A lot goes on behind the restaurant’s dining area on a normal day at Sweetwood. Benj cooks dozens of

Benj Dew puts a custom-made sauce on a fried chicken sandwich. Dew said he started playing around with a fried chicken sandwich recipe after his grandpa informed him that the genre of sandwich was gaining popularity. January / February 2021

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Provided photo

Sweetwoodâ&#x20AC;&#x2122;s BBQâ&#x20AC;&#x2122;s Rice Bowl includes barbecued pork or chicken with house pickled red onions and carrots, pepitas, green onions, spinach and sauce served over a bed of white rice.

Left: Benj Dew prepares pulled pork. Above: Dew walks across his empty dining room area in mid-November. Dew closed the restaurant for sit-down dining in March after statewide orders prohibited indoor dining due to the COVID-19 pandemic. 46

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Provided photo

A sheetpan of Sweetwood BBQ heaven. pounds of meat by burning cherry wood from local orchards in his smoker. The process generally involves seasoning meat with his own homemade spices, laying that meat out on a rotating tray in the smoker and then waiting — a lot of waiting. Beef brisket takes 15 to 16 hours of smoking, he said. Once everything is cooked, Benj will swing open the large smoker door — the smoker is over twice his size — and start putting together recipes. The restaurant’s most popular menu item is the St. Louis ribs, which take about four hours to cook. Both Benj and Kelsey look forward to the day Sweetwood can safely open up its space for seating again. The vibe is cozy and dim-lit, with custommade wood furniture and artwork inside. Kelsey and Benj recalled how people used to come in for a sit-down dinner on a regular basis. Pre-COVID, the restaurant would often be packed. “It was so fun,” Kelsey said.

Their last day of being fully open, was a sort of blowout party before chairs had to be stacked away. The initial shutdown orders came on a Sunday before St. Patrick’s Day. Benj had already bought a bunch of beer kegs in preparation for the holiday. With little time and a lot of beer, Benj decided he would have a sale of beer for 8 cents an ounce. Meaning, a gallon of beer only cost roughly $10 on that final day of being open in March. Benj said he told people, “Bring whatever container you want, we’ll fill it up.” One aspect both Benj and Kesley find important is being involved in the Wenatchee community. They held a “Feeding 1,000” meal donation in late May. People were able to drive up and take barbecue sandwiches in a drivethru, contactless setting. The event served as a way to collect donations for Serve Wenatchee, a local group which helps organize food giveaways for those less fortunate. The Wenatchee community has

continued to stop by Sweetwood over the past several months. “We’re so thankful people keep supporting us through all of this,” he said. F

Sweetwood BBQ What:

Barbecue restaurant that serves sandwiches and meal plates with sides Where: 905 N. Wenatchee Ave., Wenatchee When: Open Tuesday through Saturday Phone: (509) 888-4557 Web: wenatcheebbq.com January / February 2021

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Put some spark sparkle le in your 2021 NCW’s sparkling wines are a great way to toast the start of a new year

heers to 2021! It’s time to toast the passing of a year nearly all of us would prefer to forget. Only a sparkling wine will do: a wine fresh and effervescent, bubbly and slightly tart, brimming with all the potential of a bright new year. Several North Central Washington wineries offer an alternative to French Champagne, Spanish Cava or Italian Prosecco. Some have been making awardwinning sparklers for years, using traditional methods of fermenting the wine on the spent yeast for years under precise cellar practices. “Sparkling wines have become a hot market. Sales are growing at a time I didn’t think they would,” said Craig Mitrakul, winemaker for Karma Vineyards at Lake Chelan. Karma, owned by Julie and Bret Pittsinger, is the region’s largest and oldest sparkling wine producer, bottling between 3,000 and 4,000 cases each year, about half of the winery’s annual wine production. They started the winery overlooking Lake Chelan’s south shore in 2002.

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THE VINE

STORY BY RICK STEIGMEYER

Svetlana Sauer Photography photo

A custom bottle of Karma Vineyardsâ&#x20AC;&#x2122; sparkling wine marks the happy occasion for one couple. January / February 2021

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Svetlana Sauer Photography photos

Karma Vineyards’ sparkling wines are aged a minimum of two to four years before being released to the public. Several other Lake Chelan wineries have recently begun offering sparkling wines, including Tsillan Cellars, Siren Song Wines, Rocky Pond Vineyards, Sigillo Cellars and Hard Row to Hoe Vineyards. Closer to Wenatchee, Jones of Washington has a bright sparkler, and near Leavenworth, Silvara Cellars produced a new Blanc de Noirs sparkling wine that was a Gold Medal winner at the 2020 North Central Washington Wine Awards judging. But what is it that makes Champagne-style wines so special and often expensive? And how do they get all those tiny bubbles in the bottle? There are several methods of making sparklers, but the best are traditional ones handed down and refined over centuries, said Mitrakul, perhaps the region’s most experienced sparkling winemaker. All of Karma’s sparklers use “Methode Champenoise” practices, true to 50

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those used in the best Champagne wineries of northern France. Pinot Noir, Chardonnay and Pinot Meunier grapes grown on the Karma Vineyards estate are picked slightly before peak ripeness to produce a tart, acidic wine. The wine gets a second dose of yeast and sweetness at bottling for a second fermentation that produces the bubbles, called mousse, that defines sparkling wine. The bottles are sealed with a temporary crown cap, and aged a minimum of two to four years, he said. Each bottle is stored upside down and carefully rotated periodically to clarify the wine and allow the spent yeast, called lees, to gather in the neck. After the aging regime, the neck of the bottle is frozen and the crown cap is removed for an instant to spit out the frozen lees. The final step is to refill the tiny space left by the lees with a dosage of more wine and sometimes

Silvara Cellars’ Blanc de Noirs is the winery’s first sparkling wine.

Hannah Brown pops a Cave B Blanc de Blanc cork to celebrate graduating from Columbia University. She is the granddaughter of Vince and Carol Bryan, who started Cave B. Provided photo

sugar before it is sealed with a cork and wire. “It’s a chance to come back to it and see how it has aged and give it one more tweak,” said Mitrakul, a Cornell University graduate who first made sparkling wines while working for a Finger Lakes, New York, winery. Mitrakul said it’s the long time spent on the lees that gives Karma’s five sparkling wines the toastiness, rich flavors, texture and soft bubbles found in the best Champagne. Karma’s sparkler selection ranges in price from $55 to $70. It’s the extra time, care and defined treatment that makes great sparkling wine so extraordinary, often more expensive, and so appropriate for special occasions. Silvara general manager Arieca De-

very said Columbia Valley Pinot Noir, along with small amounts of Chardonnay and Pinot Meunier, were picked at the perfect time to make the winery’s spectacular Blanc de Noirs and then put through a second fermentation in the bottle and let to rest on the lees for a full two years. “The results surpassed even our own hopes,” she said. The sparkler offers aromas of apricots, caramelized peaches, hazelnuts and crisp autumn apples with flavors of marzipan and crème brûlée. The multi award-winning wine sells for $48. Cave B Estate Vineyards in Quincy has produced its Blanc de Blanc sparkling wine since 2004, said winemaker Freddy Arredondo. The 2018 vintage available now is made of 100 percent Chardonnay grapes following strict

traditional methods. The wine retails for $35. After the coronavirus began wreaking havoc, Arredondo felt Cave B’s customers were deserving of a special sparkler to help wash away the scars left by hellish 2020. He and wife Carrie sent out a query to wine club members and loyal customers if they would help pay for bottling of a new sparkling rosé. “We didn’t want to take the risk of a new venture with COVID uncertainty,” he said. The response was overwhelming, encouraging support. The first bottling of Cave B’s Pink and Bubbly has been selling briskly and will definitely become an annual addition to the winery’s extensive wine list, Arredondo said. It’s made from Tempranillo and Malbec grapes picked early January / February 2021

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Cave B Estate Vineyards introduced its Pink and Bubbly sparkling wine, left, this year to go along with its Blanc de Blanc, which it has produced since 2004. Provided photo

and pressed immediately as white wines are, but resulting in an appealing pink hue. The finished wine then goes through an inline tank carbonization to produce a bubbly wine at lower cost, he said. The wine sells for $25. The show of support was very cool, Arredondo said. “It made us feel good to know we have such loyal customers and friends. And I think it was encouraging for customers to have a way to support small businesses going through a difficult time.” “Both wines are phenomenal with 52

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all kinds of food — oysters on the half shell, fresh seafood, all kinds of cheese, any kind of celebration meal,” said Arredondo, an accomplished chef as well as award-winning winemaker. “And they’re great with potato chips!” Hard Row to Hoe Vineyards in Manson released two sparkling wines in 2020. One of them, the 2019 Au Naturel, won a Silver Medal at the 2020 North Central Washington Wine Awards. Only 45 cases were produced, so for now that sparkler is only available to wine club members, said Judy

Phelps, winemaker and co-owner with her husband Don. The wine is made from early picked Cabernet Franc grapes and processed using all-natural methods of fermentation, a process known as Method Ancestral. “We don’t add anything. It’s natural yeast, unfined and unfiltered wine put into the bottle while still fermenting.” she said. The wine was a pet project by Judy’s son, assistant winemaker Julian Shaver. Phelps made her first sparkling wine in 2010 from a batch of Sangiovese

TIME TO RALLY Hard Row to Hoe Vineyards released two sparkling wines in 2020, including the 2019 Au Naturel. grapes that didn’t get fully ripe before a killing frost hit the vineyard. The grapes were pressed to make a rosé, which was then treated to traditional aging, riddling and disgorging methods to produce in-bottle carbonation. The winery’s current Methode Champenoise sparkler, 2018 Good in Bed, is made from 100 percent Lake Chelan-grown Pinot Noir. It sells for $56. “It’s bone dry with a beautiful salmon color,” she said. She didn’t add a final “dosage” of sweetener in the final bottling stage because the results were perfect. “You really want the flavors to come from what’s happening in the bottle,” she said. That’s the essence of a fine sparkler, she added. “It all happens in the bottle.” F

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UPON FURTHER REVIEW

A TASTE OF NCW WINES WITH BARB ROBERTSON

Tunnel Hill Winery 2018 Estate Malbec, $33

Milbrandt Vineyards 2017 Brother Blend, $18

Mellisoni 2019 3 Bastards White Table, $35

There is a lot of history behind Tunnel Hill winery. The tasting room was built in 1937 with rock blown out of the Knapp’s Hill tunnel that connects Entiat to Chelan. The Evans family, who are longtime North Central Washington farmers, bought the cottage in 1980. They have been renovating it since, and now it’s a charming place to sip wonderful wine while viewing Lake Chelan. The Estate Malbec is made from grapes they planted along the hillside in 2013. The Malbec aromas are full of dark florals and cherry. The palate is medium plus bodied; this creates an elegant delivery for the dark red fruit, wet slate and cedar box notes. Dark chocolate adds a nice touch on the lengthy finish. This is a pretty version of our local Malbec grape.

This is one of the best value red wines in our area. It’s an open, friendly style, but still has complexity. The nose is fruit forward with cherries, brambleberries and blueberry. The palate is a bit rustic and very drinkable. The berries are joined with a hint of thyme and sage, which add intrigue. The Brothers Blend would be a great house wine as well as a hostess gift due to its fruity but not sweet profile. Pizza, lasagna or a simple grilled steak would complete this party waiting to happen.

I had my first taste of the 3 Bastards earlier in the fall at the judging for Wine Press NW Best of the Best Awards. I personally gave this wine a high rating for its balance, mouthfeel and mystery. I knew it was a blend of Roussanne, but I couldn’t figure out what else was in the blend. I later learned Viognier and Chardonnay were the other grapes. Viognier comes from the Rhône area in France, as does Roussanne, but Chardonnay comes from Burgundy and is not a normal blender with these two other varietals. The result is a wine with nectarine, apricot and lemongrass aromas. The mouthfeel is smooth and lush with soft orchard fruit.

Barb Robertson City: Wenatchee Credentials: Earned advanced certification through Wine and Spirit Education Trust. Degree in marketing from Central Washington University. Owned The Wine Bin retail shop in Wenatchee for five years, as well as the Mission Street Bistro Wine Bar for 14 years. Has worked in the Northwest wine industry for more than 15 years. 54

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She is currently a wine industry specialist for Saxco International packaging company. Was a judge for the 2011-18 North Central Washington Wine Awards competition, the 2017-20 Cascadia Wine Competition and Wine Press Northwest’s 2020 Platinum Judging.

Local Business News delivered directly to your inbox EVERY Monday! Hard Hat Winery 2017 Davy Jones Riesling, $20 The legend of Davy Jones had been around for centuries, with Disney’s Pirates of the Caribbean franchise bringing it to everyone’s screen in the last decade. There are many superstitious versions of Davy Jones and his locker. He’s basically the keeper of sailor souls. This Riesling reminds me of a tropical island where there might be a pirate’s cave. Guava, papaya and passionfruit are in the nose. The palate is dry, round and unusual for a Riesling. However, grapes can give many expressions depending on how they are grown and vinified. A pleasant lingering apple is on the finish. Hard Hat has a tasting room at the foot of Fifth Street in Wenatchee where you can pick up a bottle.

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