Foothills Magazine Nov-Dec 2013 by The Wenatchee World

Wenatchee u LeavenwortH u ChelaN u and all of North Central Washington

oothills November-December 2013

Pybus in Pictures Also

Stunning Chelan Home The Vegan Life O Christmas Tree

Editor’s Letter

Slow Down and Take Small Steps O

ne of my parental duties is picking up my 4-year-old daughter from daycare and getting her to preschool by 11:30 a.m. It’s about a three-block distance from daycare to preschool. On Day 1, I gave my little one the option of walking or driving to school. She quickly decided she wanted to walk to school Monday through Thursday and drive to school on Fridays. I’m not sure how she arrived at that decision, but we’ve stuck to that routine religiously so far this school year. I’m usually in a rush when I pick her up, probably as a result of the deadline environment at my work. For those who don’t know, in addition to being Foothills editor, I also moonlight as features editor at The Wenatchee World. My gotta-get-there-quickly mode as we set off for school evaporates as my daughter puts her little hand in mine and we walk — really, she half-skips — down the street. I have found that there is no rushing a 4-year-old. She has to jump over or pick up every object she comes across on the street or sidewalk, whether it’s a pine cone or a rock — all while chattering nonstop. It takes us longer than you’d think to make the short trip to school, but it’s a special time. Right smack-dab in the middle of my workday, my daughter slows down my day, in a good way. It helps lighten my mood. So my suggestion is this: when you feel your day rushing off in a bad way this fall or winter, take a slow walk around the block and pay attention to the little details along the way. It may bring a new perspective to your work or personal life.

Marco Martinez, editor

Foothills

November / December 2013

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oothills A bi-monthly lifestyle magazine about North Central Washington

Publisher Rufus Woods rwoods@wenatcheeworld.com Managing editor Cal FitzSimmons (509) 665-1176 fitzsimmons@wenatcheeworld.com Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com Advertising sales manager Wendy DalPez (509) 661-5221 dalpez@wenatcheeworld.com Design Jared Johnson Staff writers Mike Irwin, Dee Riggs, Rick Steigmeyer Staff photographers Mike Bonnicksen, Don Seabrook

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Foothills Magazine is published bi-monthly by World Publishing, 14 N. Mission St., Wenatchee, WA, 98801. Subscriptions: $14.99 annually Send check or money order to: Foothills, Subscriptions 14 N. Mission St., Wenatchee, WA, 98801 or email foothills@wenatcheeworld.com

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On the cover: Taking in the scene at Pybus Public Market in downtown Wenatchee.

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Photo by Mike Bonnicksen November / December 2013

Foothills

Contents 6 Fast 5

Bah humbug? Not Mike Irwin

34 Texting ... T Lewis

Over the Hedge illustrator shares his Shatner moment

36 Public Art

Click. It’s Pybus Market.

8 Irreplaceable

42 The Real Deal

No fake trees at Shelton tree farm

Frank Campbell has plans for his ’78 Trans-Am

10 Soup’s On

Cafe AZ’s Chef Ashley likes it a little spicy

12 Very Vegan

50 Big Ideas, Small Gifts Stocking stuffers that won’t break your budget

No meat is no problem for a growing number

20 Chelan-tastic Tuscan-style home impresses throughout

56 Wine Science

Mike Thiede brings science to the art of winemaking

30 Penny art

Young artist creates masterpieces 4

Foothills

November / December 2013

You’d travel anywhere to heal his heart. Fortunately, you don’t have to go far. When a child has a heart ailment, parents want the best treatment available. Happily, the best is close by. Seattle Children’s Heart Center is internationally known for treating children and young adults—with top rankings in national surveys. Whether treating a minor heart murmur or performing a complicated heart transplant, skilled doctors, nurses and staff are dedicated to healing patients and comforting families. Our cardiologists can even identify heart defects in unborn babies and develop prenatal treatment plans. Our Heart Center provides care for patients in Alaska, Washington, Idaho and Montana—without having to come to Seattle. To learn more, visit seattlechildrens.org/heart.

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Heart Center IDAHO

Fast five

By mike irwin

Happy Holidays edition

Season’s biggest turn-on

One of the best things about Leavenworth’s Christmas Lighting Festival is that there’s not a dim bulb in the bunch. That’s cuz we’re talking LEDs — nearly half a million of the energy-saving gizmos — that every December transform the Bavarian Village from charming to dazzling. Let us enlighten you: the Festival started 47 years ago and attracts about 100,000 people over three weekends. It takes about 100 hours just to untangle the previous year’s lights and replace any defective bulbs, and an additional 400 hours to hang the lights and decorations. About $20,000 to $40,000 is spent annually on new lights, decorations and gear. The massive light displays in downtown trees are connected by 3,000-feet of extension cords to 75 20-amp breakers that, when flipped, make for an ahh-inspiring moment. Truly electrifying. Get more info at leavenworth.org.

Frontyard Festive

Humping it to Bethlehem

When she bats her big moist eyes, you know for sure that Lily the Camel is the star of Journey to Bethlehem, the annual free and extremely lavish live Nativity production of Wenatchee’s Seventh-day Adventist Church. (Well, the star AFTER the Baby Jesus, of course.) She first stepped into the Wenatchee limelight when she was just six months old and has since bleated her way to stardom — past 6

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the chickens, donkeys, lepers, Roman guards, Herod and angels emerging from fake fog. Now, at age 4, she’s the finest looking one-hump, even-toed dromedary to ever pay regular visits to the Apple Capital (camels love apples). See her this year Dec. 5-8. Reserve online tickets beginning Nov. 1 at J2Bwenatchee.org.

As a ninth-grader, Dan Gaspar of Wenatchee draped his home in Christmas decorations to win his first lighting competition, thus plugging in to a future of bright holiday ideas. Now, more than 40 years later, Gaspar has filled his front yard at 30 N. Western Ave. every December with oodles of cheer — gazillions of lights, scores of handmade candy canes, a dozen or so mechanized assemblies and a hard-to-beat Nativity scene — that draws thousands of viewers. “It’s a way to share the joy of the season with folks in Wenatchee,” says Dan,

Nuts for the Nutcracker?

Dancing dolls, battling mice, waltzing sugar plums — the whole Tchaikovsky cha-cha (OK, it’s a world-famous ballet) unfolds on stage when the Wenatchee Valley Symphony and Fabulous Feet Dance Studio host the holiday favorite “The Nutcracker.” We’re already breathless just thinking about the 100-plus dancers from around the region who’ll en pointe through the full production while local musicians deliver the score. Studios have danced this classic for decades in Wenatchee —we’re talking thousands of leotards — to help establish it as a Christmas tradition. See it at 2 and 7 p.m. Dec. 14 and 2 p.m. Dec. 15 at the Performing Arts Center in Wenatchee. 663-2787.

Branch operation

even though it takes about six weeks of planning and handy-work on his part to string, hang, erect and properly

light everything from Santa to sleighs to animated snowmen. See it all this year from Dec. 1 to Jan. 1.

First of all, they smell fantastic. An authentic whiff of Yuletide. Secondly, the one to two dozen elaborately decorated conifers at the Wenatchee Performing Arts Center’s annual Numerica Festival of Trees are the season’s peak visual experience for all you fanatics of festooned firs. And lastly, these gorgeous creations help raise the big bucks. As the PAC’s primary fundraiser, the festival’s auction has pulled in nearly $1 million over the last 15 years — who says money doesn’t grow on trees? — with a record bid of $6,000 for one decorated masterpiece in 2007. Over the years, thousands of volunteers have worked to stage the event, which draws about 4,000 ever-lovin’ evergreen lovers each year. Visit wenatcheefestivaloftrees.org for info, or see and sniff the trees in person Nov. 21-24 at the PAC. F November / December 2013

Foothills

Wheels of wonder

Story By sharon Altaras photos By mike bonnicksen

The Gold Standard A

lot has changed for Frank and Susie Campbell since 1977. Their children are moved out and married, with careers and kids of their own. He’s retired from maintenance and management at five different ski resorts, and she’s a retiree of the area’s fruit sales industry. But one unlikely thing remains: the special-edition gold Trans Am they saw in a dealer catalog and knew they had to own. The car has weathered the years alongside the East Wenatchee couple. Its story of grocery runs, after-school pickups and weekend joyrides are tallied in miles — 150,000 of them. “Actually, I was looking for a Cobra Mustang that Ford had that year,” Frank recalls. In particular, he wanted a limited, high-performance version with a snake decal on the hood. In the fall of 1977, he went from dealer to dealer trying to order one, but each time was pressured to buy a car on the lot. He drove to Bud Westby Buick Pontiac (then at the corner of Ninth Street and Wenatchee Avenue), where an “old-time car salesman” showed him a catalog with a picture of 1978 gold Trans Am. “And I just fell in love with that picture. If I wanted a muscle car I should have just bought a Camaro or something,” says Frank. The Trans Am was a more expensive vehicle. It was the gold color Frank says attracted him, and gold was the only option the couple — then in their mid30s — could afford. They declined air conditioning, power windows and power seats, and chose a four-speed manual transmission in order to pay just $7,000 for the car, which commonly sold for $9,000 with more frills. Interestingly, its less common 8

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November / December 2013

Frank Campbell and his 1978 Pontiac Trans-Am Y-88 Special Gold edition. “It’s the first brand-new car we ever bought,” he says. Below, Campbell refinished the complete interior. One of the identifiers of the Special Gold edition is the steering column is camel tan. In all other Trans-Ams, it’s black. transmission and gold color scheme make the Trans Am a collector’s item today, says Frank. He says only 1,267 stick shift versions were built. The Campbells raised a son and daughter in the East Wenatchee area. He retired in February 2012 as a ski-lift electrician at Stevens Pass, and she retired in August 2012 from an office manager position at Chelan Fresh Marketing. They each drive a Ford Escape, today, and also own a 1993 Ford pickup and a 1965 Chevy Malibu that’s a project vehicle. For the past 15 years, their beloved Trans Am has sat in the garage on a storage insurance plan. Daughter Jewel Timpe, 46, remembers the Trans Am with a mixture of “fond and not so fond” memories. She was 12 at the time her parents brought the car

home; her brother Jesse was 13. “It was so shiny, and had this low rumble you could feel in your chest as it idled in the driveway. I still love any car that gives me the chest rumble,” says the now-46-year-old manager for HewlettPackard security research in Austin, Texas. “It wasn’t long after we got the car that we took a family vacation to Disneyland,” Timpe recalls. “I was so excited, until I figured out we were driving there from Wenatchee — in the Trans Am, T-tops out — with my brother, the football player, and I stuffed in the back seat. “When we would stop for the night, mom and dad would leave us in the car

while they got the hotel rooms, and I remember my brother and I would wail on each other in the back seat until they came back out. Then we’d be quiet and well behaved again. Man, that was a long trip!” In 2010, Frank decided he’d like to see his family’s hot rod new and shiny again. “It’s the first brand-new car we ever bought,” he says of the vehicle. “When we started buying other cars, we found ways to keep it — to not trade it in.” Frank has searched painstakingly to find replacement parts that are as close to original as possible. Decals, trim and other miscellaneous pieces have come from Classic Industries’ catalogs. The car’s interior kit is “proper and correct,” except for the crushed velour seat covers – Frank couldn’t find gold ones, so he’s settled for vinyl and cloth. He’s bought new tires, but will have to live with the chips on his gold snowflake wheels, for now, since the right size replacements have proved elusive. “The car runs strong and doesn’t seem to burn any oil,” says Frank, but he’d like to overhaul the motor soon, too. “Money for the restoration had a lot to do with dictating when it was going to be done,” he explains. “I had saved up money for several years, and then took some second jobs to get to the point where I could afford the paint job and, later, the interior pieces. I recently replenished my stash by selling some old car parts (fenders, etc.) at the Monroe swap meet, so the engine overhaul may be a reality.” “I love that they kept it and that dad is working to restore it,” says Timpe. “There was a time when my brother and I thought it was a cool car and couldn’t wait to drive it,” she adds. “Today our kids are the ones drooling on the hood and asking ‘Papa’ when they can take it for a spin.” They’re not the same couple that fell in love with a picture of a gold hot rod in a dealer magazine half a lifetime ago, but as long as Frank and Susie Campbell have their Trans Am, not too much has changed. F

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November / December 2013

Foothills

kitchen creations

photos By frank cone

Spicy Good

Soup

Roasted Poblano Pepper Soup provided by Chef Ashley June, Cafe AZ’s 3 tablespoons vegetable oil 2 teaspoons garlic powder 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon dried oregano 2 teaspoons sea salt 2 tablespoons garlic, minced 1 medium Walla Walla onion, diced 2 cooked chicken breasts, cubed 4 poblano peppers, roasted, seeded, peeled and chopped 2 quarts chicken broth 1 quart hot water 2 roma tomatoes, diced 1 red bell pepper, diced 2 cups black beans 1 cup corn 3oz pepper jack cheese, shredded Pinch cayenne pepper Black pepper Green onion and cilantro for garnish 1. Roast poblano peppers in the oven on broil until the skin is black and blistered, about 20 minutes. Turn occasionally to get all sides roasted. Place peppers in a bowl and cover with plastic wrap. Allow to steam

It takes a little work to roast the poblanos, peel them and chop them up, but it’s not difficult work. for 15-20 minutes. Carefully remove the plastic wrap and, under cold running water, remove the stem, the blistered pepper skin and the seeds. 2. In a soup pot over medium-high heat, sauté the first 8 ingredients. Sweat the onions and garlic in the herbs and spices until onions are tender, about 5 minutes. 3. Add the roasted peppers and chicken breast, sauté another 3 minutes. 4. Add chicken broth and hot water to the pot. Stir while adding tomatoes, bell peppers, black beans and corn. Allow the soup to simmer on low heat for 10 minutes. 5. Add pepper jack cheese and cayenne pepper. 6. Garnish with green onion and cilantro. Yield: 16 servings F

Chef Ashley June, Cafe AZ’s

Cafe AZ’s Owner: YWCA Wenatchee Valley Location: 212 First St., Wenatchee Hours: 11 a.m. to 7 p.m., Tuesday through Friday Phone: 630-3714 Restaurant description: Bistro style Website: ywcawen.com

November / December 2013

Foothills

ncw life

The wide variety of fruits and vegetables grown locally makes it easier to sustain a vegan lifestyle.

Foothills

November / December 2013

Story By m.k. resk photos By frank cone

Vegan Vitality L

isa Jackson doesn’t quite remember what “one thing” led her to veganism. The Wenatchee mom and cook — she formerly ran Pretiola Bakery — lists many reasons for her transformation to full-fledged vegan: health, religion, animal rights and environmental sustainability. She says that over the past 10 years, veganism — consuming no animal products, including milk and eggs, whatsoever — has become her passion and creative outlet. Plant-based eating has received much press lately. Mounting research suggests a beneficial association between fruits, vegetables and grains and overall health. From former president Bill Clinton to actress Natalie Portman, celebrities have helped veganism step into the mainstream. Locally, veganism is also gaining ground. Jackson said her change didn’t happen overnight. First she tried lacto-ovo vegetarianism (keeping dairy and eggs), but after a few months she didn’t notice any health changes. After trying veganism for

Lisa Jackson, seen here at Farmhouse Table in Wenatchee, raised her seven children as vegans. Her children embrace veganism or vegetarianism to varying degrees as adults, she says. merely a month, she was shocked at how she felt. “I remember waking with an incredible sensation of being able to breathe so well. My sinuses were shockingly clear and the spring air smelled so sweet and clean,” Jackson recalls. In the years since, she continues to notice improvements in her health, fitness level, sleep and stress management. Jackson raised her seven children, November / December 2013

Foothills

Christina-Marie Wright of East Wenatchee is the lone vegan in a household of omnivores.

including two who still live at home, as vegans. They embrace veganism or vegetarianism to varying degrees as adults, she says. “Being vegan has been one of the best things I could have done for myself and my family,” says Jackson. “I am so much more aware of this world and how my choices impact it positively or negatively,” she says. Christina-Marie Wright is an East Wenatchee vegan, writer, and mother of seven. She became a vegetarian as a teenager, saying she didn’t want to harm “another creature to satisfy my lust for gluttony and food.” Her family was supportive but encouraged her to learn more about nutrition. She and her mother took a community course on vegetarianism, which resulted in lasting dietary changes for the whole family. In her early 20s, Wright says she learned about what she calls “the plight of the dairy cow” and decided veganism was right for her. Now she lives a unique lifestyle as a strict vegan in a household of omnivores. She jokes that her household is the only family to be cardcarrying members of both PETA and the NRA, as her husband is a hunter. For her, environmental reasons and eating a more sustainable lifestyle by eating lower on the food chain are at the heart of her choice. “I want to do as little harm as possible,” she says. But she also stresses that she is not an elite vegan and fears that the vegan community does itself in by being “more vegan than thou.” She realizes it’s not for everyone and says, “Do what you can do; baby steps are key.” Living a truly vegan lifestyle is quite strict. So strict, in fact, several people interviewed for this story say they love veganism but have tailored the lifestyle to their needs, something vegan author Kathy Freston calls being “veganish.” Tom Kahler is a local fisheries biologist who has been vegetarian since fifth grade. As an adult, he gradually made the switch to veganism after reading studies like the Loma Linda University’s Adventist Health Studies. Though he loves animals and considers his views connected to his Christianity,

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Squash and onions, like the kinds found at Farmhouse Table, can be vegan staples. his reasons for veganism are primarily dietary. Veganism is a way to achieve “optimal mental and physical health,” he says. Kahler, who lives in Cashmere, says it was very easy to eat vegan until a few years ago when he developed a gluten intolerance. Now his diet is mostly based on rice, legumes, quinoa and nuts. He eats entirely vegan at home but does find that on rare occasions, when he is traveling or backpacking, he needs to supplement his protein with free-range eggs or carefully selected fish. Kahler’s interpretation may not meet 16

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the strictest vegan standards, but he is an example of locals who have found ways to tailor a mostly vegan lifestyle to suit their needs. Some former strict vegans have found that for one reason or another living 100 percent vegan was too much for them. They eat primarily plantbased but include elements of animal protein, such as fish, into their diet. The Pepple family of Wenatchee finds that when they’re on the go, it’s easier to add in some animal sources, as well. Genelle Pepple is not strictly vegan now, though she was for a number of years. She fully supports veganism

and points to research like The China Study and Pritikin Center Study, which convinced her that “it just makes sense to eat a predominantly vegan diet.” Her family, which includes two elementary school-aged kids, has adopted a more “relaxed” approach toward veganism because they travel a lot. They eat primarily vegan at home, but when on the road or visiting friends they do not make an issue of it. “Yes, it is a lifestyle approach we live by as a general rule, and something we believe is important for overall health,” says Pepple. But “food is just one

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Enchilada Casserole and Sauce A vegan recipe provided by Christina-Marie Wright Sauce:

1 green bell pepper, diced 1 white or yellow onion, diced 1/4 cup water 1/4 cup cane juice crystals or natural sugar 1 14.5-ounce can petite diced tomatoes (juice included) 1 15-ounce can tomato sauce 1 6-ounce can tomato paste 1 teaspoon garlic powder 1/2 teaspoon ground black pepper In a medium pan, cook bell pepper and onion with water over medium heat until vegetables are soft, and water is absorbed. Add cane juice crystals or natural sugar and continue to cook for two minutes, 18

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caramelizing onions. Add diced tomatoes, tomato sauce, tomato paste, garlic powder and black pepper. Mix well and cover. Reduce heat and simmer for 10 minutes, stirring occasionally, then remove from heat. Set aside. Casserole:

1 batch enchilada sauce (above) 10 medium-sized tortillas (corn, wheat, whole grain, whatever), sliced in half 2 16-ounce cans vegetarian refried beans 1 cup vegan cheese shreds (I like Daiya Deliciously Dairy Free in Cheddar flavor), divided 1 3.8-ounce can sliced black olives, drained 1 cup sliced green onions Preheat oven to 350 degrees. In bottom of an oiled 9-inch by 13-inch casserole dish, spread one cup of enchilada sauce. Arrange five half-tortillas over top of sauce. Spread one can of vegetarian refried

beans over top of tortilla layer. Arrange five more half-tortillas over the top of the beans. Spread a cup of enchilada sauce over the tortillas, and sprinkle half a cup of “cheese” shreds over the sauce. Add another five half-tortillas, and spread the second can of refried beans over the top. Add another layer of five half-tortillas. Pour another cup of enchilada sauce over the last layer of tortillas, then scatter drained olives and sliced green onions over the top. Cover with foil and bake for 30 minutes. Remove from oven, remove foil and sprinkle remaining half cup of “cheese” shreds over top. Return to oven, uncovered, for 15 minutes to melt “cheese.” Remove from oven and let stand for about 10 minutes before slicing and serving. Garnish with guacamole, salsa and vegan sour cream, if desired. For other vegan recipes, visit ChristinaMarie Wright’s website, SexyVeganMama. com. Find her on Facebook at facebook.com/ sexyveganmama.

component of a healthy lifestyle,” she reasons. Both Jackson and Wright suggest trying “meatless Mondays” and giving up just one day of eating meat and dairy, maybe even starting with just one meal if that’s too big a step. “Just one day a week won’t seem so overwhelming, then move into having meat/dairy only at dinner, keeping it as a side dish and not the main dish,” suggests Jackson. If you’re ready to move beyond meatless Mondays but can’t commit to going full-fledged vegan, consider vegetarianism (lacto-ovo veggies eat milk and dairy) or pescatarian (cutting out meat but including seafood). If you are inspired to go full-on vegan, local resources are plentiful and fairly inexpensive. “Everything can be found at Fred Meyer,” says Wright. “My food budget is $50-75 per week for 7 people.” Jackson suggests locally sourced produce when possible, such as Farmhouse Table, local CSAs (Community Supported Agriculture shares), and growing your own produce. Pepple also suggests looking for Hans Diehl’s CHIP (Coronary Health Improvement Program) classes usually offered in East Wenatchee annually. Try the natural food stores or natural food sections of your regular grocery store for ready-made vegetarian versions of your favorite dishes. Find veggie recipes online at Wright’s blog, sexyveganmama.com, and in cookbooks like her recently released Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us and 7 Secrets Cookbook by Neva and Jim Brackett (who also conduct local vegan seminars). Terri Wood of aunaturalseminars.com is a vegan chef available for hire and coaching in our area. Wenatchee’s Eatery Park, Wok About Grill and Lemolo Cafe & Deli are especially good at providing vegetarian and vegan-friendly meals, as are Chelan’s Riverwalk Inn and Café Creperie at Bear Foods and Leavenworth’s Renaissance Café and O’Grady’s Pantry. Area Thai, Mexican and Japanese restaurants also offer flavorful, veggie-friendly fare. F

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November / December 2013

Foothills

Inside home

Story By dee Riggs photos By kathryn Stevens

A Feel of Tuscany Chelan woman captures her heritage with dream home

n a hillside above the southeast shore of Lake Chelan sits a home that evokes the feeling of a visit to Tuscany. It features plaster-like stucco texturing, high-beamed ceilings, wrought-iron railings, arches inside and out, and a concrete roof that mimics terra cotta tiles. It’s been a labor of love for owner Carmela Dorr, who is of Italian descent. “Building this house has been one of the happiest times of my life,” she says. She has no formal training, yet she designed the basic layout of the home and directed builders in the creation of an interior and exterior that reflect an air of professionalism. “I knew where I wanted everything,” she says. “Everything you see in this 20

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November / December 2013

Carmella and Tom Dorr’s home sits above the southeast shore of Lake Chelan. Geraniums in large pots greet visitors at the front entry. At right, bright flowers highlight the front patio area

house is me. I attribute some of the knowledge I have to watching HGTV incessantly; I feel like I was in a two-

year training period while I watched.” Carmela and her husband, Tom, director of the alternative investment partners group with Morgan Stanley financial services, bought the 22-acre Chelan property in 2009. Married in 1987, they lived in Tacoma, then, for the past 12 years, in Philadelphia. The family vacationed in Chelan most summers. Tom loved the area for its hang-gliding. He has since given that up for kiteboarding. The couple have a grown daughter and a large extended family, and, Carmela says, she knew she wanted a house that would accommodate lots of guests. She got that with 6,800 square feet of living space. Her favorite room is the 550-squarefoot kitchen. Like most of the main floor, it features 16-foot ceilings with exposed beams, and wide-plank hickory floors with radiant heat. The dark cabinets are quartersawn white oak. The countertops are granite. It also features a large skylight with baffles to deflect direct sunlight. Because they like to entertain, she created the kitchen with two refrigerators, two ovens, two

The 550-square foot kitchen is the heart of the Dorr home. It features 16-foot ceilings with exposed beams, and wide-plank hickory floors with radiant heat. The dark cabinets are quartersawn white oak. The countertops are granite. On the other side of the large arch is the dining room.

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November / December 2013

dishwashers and two sinks, both in copper. There are even two, side-by-side pullout cutting boards. “That way, if somebody wants to help me chop, they can help me,” she says. A 12-foot-tall arch separates the kitchen from the dining room. And a large fireplace, faced in sandblasted granite, separates the dining room from the living room. It was custom built by Graham Watson of Plain, who also made all the railings for the house. The fireplace and railings feature moldings of grapes and grape leaves, which is a decorating theme throughout

the house. “My mother-in-law has decorated with grapes all her adult life and she started buying me things in grapes and it ballooned from there. It just totally fits in here; grapes are everywhere.” The dining and living rooms, along with the master bedroom, offer spectacular views of Lake Chelan. Carmela said she purposely avoided window treatments that would impede the view. Off the kitchen is a covered patio that features one large arch and two smaller ones, all leading to a swimming pool

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The backyard patio, outdoor dining area and pool overlook Lake Chelan. Carmela and Tom Dorr built the home with the view in mind. At far left, native plants are found throughout the landscaping. Grapes are a common theme throughout the decor, beginning with concrete stamps on the front patio, at near left, and on the custom-made fireplace handles, below.

Experience your Thanksgiving, Christmas, or New Year’s Eve meal in the nature-inspired setting of the Kingfisher Restaurant & Wine Bar. Savor gourmet meals crafted with superb local ingredients, many from our 2-acre organic farm. Reserve your table today and make your holiday even more memorable. Visit SleepingLady.com or call 509-548-6344.

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Large boulders were brought in one at a time to preserve the character of each, including any lichen or moss that was growing on the rocks. At right, the master bedroom overlooks Lake Chelan.

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and outdoor cooking area and fireplace. There is also a screened porch — useful when bees try to spoil outdoor entertaining. Also on the main floor is a theater room, which also offers work space for Carmela’s hobby of making jewelry and greeting cards. The lower level of the home includes three bedrooms, a wine room, two baths, a recreation room, an exercise room and storage A small Rebecca areas. Carmella said at the well is at she had nothing the entrance. but praise for her builders, McDonald Building of Entiat, and for her landscape designers, Anderson Landscaping of Wenatchee. Huge boulders highlight many areas of landscaping. “The whole side below November / December 2013

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A floor-to-ceiling fireplace separates the dining room and the living room. At right, the living room is decorated in muted tones with a buttery color on the stucco walls. Below, a sitting area brightens up one corner of the master bedroom.

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Left to right, the master bath is home to a stuffed peacock, which completes the room’s peacock theme; the master bath leads out to a deck; a dual refrigerator is a must for all the entertaining and family get-togethers, says Carmela. the hot tub is all built up with rocks; it’s unbelievable,” she said. Tom’s favorite room is the large covered patio that leads to the swimming pool, but his favorite place is anything outside. “For me, it’s all about the outdoor

living,” he said. Tom said he was “really impressed with our landscaper,” Joe Anderson, “and how he tailored the landscaping to the setting, the style of the house and the feel. I think the rock work he did is phenomenal.” F

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Artful life

Story By m.k. resk photos By kathryn stevens

Artistic Spirit Nik Penny explores his creative side

t first glance, Nik Penny looks almost typical. The 21-yearold Wenatchee High School graduate is working on his associate degree at Wenatchee Valley College and contemplating his future. His days are mostly filled with classes but he works odd jobs occasionally. It’s those jobs that show Nik is anything but typical. “Have you heard of Shadow Ridge Alpaca Farm?” Nik asks, then proceeds to explain how he helped shear their alpacas one season and needs to get in touch with the owners again because he’d like to start designing products specifically for the type of yarn they spin, like linen or viscose socks. “Oh and I built shelves for iLa Yoga studio and once someone asked me to paint their wedding live at Highlander Golf Course,” he continues when recalling recent projects. Nik’s painting prowess has been touted regionally before. He spent nearly every Saturday during high school painting with Jan Cook Mack from dawn to dusk. He even received high school credit for painting on-site

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November / December 2013

After spending much of his teen years focusing on painting, Nik Penny turned his attention to the fiber arts a few years ago. At left, some silk he made and dyed.

While he was still in high school, Penny painted the construction work on the Sen. George Sellar Bridge. around Wenatchee during his senior year. But a tug at fibers started taking hold a few years ago, and his artistic focus shifted to endeavors like building his own looms to fashion garments, reeling his own silk from silk worms and learning “more accessible” techniques like kumihimo braiding (“it’s like

making rope”), book binding, and jewelry making. Reeling silk is a bit like making clothes for a king, Nik says. “Each cocoon has one filament. Each is like a ball of yarn and unraveling it takes forever.” So why do it? “I really like to understand where everything I’m using is coming from and how it ended

up in my hands,” Nik says. I’ve done similar things with looking into flax and cotton and cultivating that. There’s a woman who’s going to give me cottonseed to plant as an annual here. It’s less about doing something with it than knowing how it’s done and purely having a firsthand experience instead of just looking it up on Wikipedia,” he rationalizes. Nik was inspired to start binding books when he enrolled in a poetry class at WVC. He learned in his customary way: by researching extensively online, trial and error, and talking with experienced bookmakers. Nik says he has always felt compelled to do art and now looks wistfully back at the “crazy things” he did in his youth. As a kid, he was inspired to take up crocheting when he admired an afghan his grandmother made. He couldn’t sleep one night and kept himself entertained by taking apart the afghan and teaching himself how to replicate a flower brocade on it. He cringes remembering that he had

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Penny said he was inspired to take up crocheting after admiring an afghan his grandmother made. His creations have included these purses and sweaters, below, hanging in his home shop in the garage. You can find an inventory of his knitted garments and paintings on sale at Patina on Main Street in Chelan. a little blow torch in elementary school that he used for jewelry making. He brought it in once for show-and-tell and performed a demonstration using lighter fluid. “The teachers must have been horrified!” he now realizes, noting that today he is much more aware of the fact that his hobbies are somewhat uncommon. Nik credits several mentors with helping him along the way. Jan Cook Mack has been his most significant teacher in the way she’s impacted him, but he says he is grateful for the help others such as knitter Sue Davis and textile instructor Alessandra Costa give him. Mack says Nik is “very devoted to the creation process. He is unique in being able to be so creative in almost everything from painting to weaving, spinning and now bookmaking. His paintings are really so good. He’s 32

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November / December 2013

achieved a very high level of realism.” She also marvels at how Nik has sold many of his paintings and has been commissioned for several projects. “To

get a commission is usually something you look forward to in your later years,” Mack says. “So many people appreciate his work already at such a young age.”

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Penny experiments with dying his own yarn. In this case, he decided to make the dye out of local plants, such as lichen, iris and beets. Nik is currently focused primarily on his studies and hasn’t had much time to devote to marketing his wares. He has an inventory of knitted garments and paintings on sale at Patina on Main Street in Chelan. Look for more of his items occasionally at other local shops like Tumbleweed and eventually online. Though his family members aren’t artists in a typical sense, he thinks of them all as creative types. Both of Nik’s brothers are accomplished snowboarders. Nik finds a lot of creativity in that. And as he explains that his dad once built him an easel though he had no prior experience, Nik notes that this may be where his “dive-in-and-hope-I-float” attitude comes from. What advice would Nik give other budding artists? “I don’t think of myself as any different from them. Don’t wait for a teacher or the ideal conditions to do this. If you end up waiting for that, it’ll never happen. Most everything I’ve done I’ve learned from YouTube. Teach yourself as much as you can and then figure what you don’t know and find someone who does know,” he advises. F

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By cal fitzsimmons

OffBeat

Texting... T Lewis T

Lewis with partner Michael Fry produces the Over the Hedge comic strip, which appears in about 130 newspapers worldwide, including The Wenatchee World. Lewis also is an award-winning illustrator of children’s books. Born in Texas, he has lived in Omak since 1994, when he and his wife, Phyllis, moved into her childhood home. In 2006, DreamWorks released the Over the Hedge movie. This entire interview was done by text message, with words inside brackets not part of the original texts.

You got your start in comic strips drawing Mickey Mouse for Disney. I don’t suppose there was any pressure doing that, was there?

It was a wonderful test for a novice comic artist. A test, in fact, I failed. But the dude they chose flamed out a few weeks into it, so they called Plan B. Me. And there was a lot of pressure. ... They are VERY into that mouse. Yeah, the other guy should have known Goth Mickey was a bad idea. You and your partner started with a pair of pigs and ended up with a turtle and raccoon. Why didn’t the pigs fly, so to speak?

T Lewis rubs shoulders with some of the voice actors at the premiere of the Over the Hedge movie in 2006. Lewis is the well-dressed guy in glasses in the front row. The cast included Nick Nolte, Bruce Willis, Steve Carell, Gary Shandling and Wanda Sykes. 34

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November / December 2013

You’re referring to “The Secret Life of Pigs,” which Michael Fry and I thought would be fated for greatness because the accidental acronym for the title was SLOP. Editors out there didn’t share our vision ... and [thought] that people in general didn’t cotton to pigs. A few months later the film Babe came out and was the most popular flick on the planet.

When you called the squirrel [in Over the Hedge] Hammy, was that a nod to the vanquished pigs? Hammy was originally a character killed off-screen. He was roadkill, flattened so severely he had to be buried in a pizza box. I have no memory of where the name came from. Perhaps there was a porcine salute in there. Pressed ham. Ah, this is why the kids love you. What was your favorite comic strip growing up? I remember marveling at the wacky world that Chester Gould created with Dick Tracy. ... The bizarre inventions of Diet Smith and Tracy’s twisted array of freakish villains. Pruneface, Flattop, etc.

And that watch! Who could imagine a mobile communications device? A little later, like every other comic artist of my — and subsequent generations — I immersed myself in Peanuts. One of my genuinely grooviest thrills of the past 20 years was getting to hang with Charles Schulz (Sparky) and his wife Jeannie a few times before he died ... which was like losing a member of the family.

What contemporary strips do you like, other than your own, of course? I’m a fan of the recently, sadly defunct Cul de Sac. I follow a whole bunch of Web comics, many of which are truly inspired and, by the way, NSFW [not safe for work], as they say. ... I must also give a shout-out to a Web comic I’m doing with Todd Clark (who does the wonderful strip Lola). It’s called Mr. Gigi and the Giant Squid. On GoComics. And likely to be coming to a theater near you. Pretty weird.

Did the Over the Hedge movie change everything for you and Michael? Sadly, no. Or wonderfully, no. I’m living a dream life, really, in one of the most beautiful places on the globe. The flick made us some money — not as much as everyone probably thinks — DreamWorks, like all studios, drove a very hard bargain. But that was some time ago and after the outasight ride of making the thing, the premiere, some world travel, the DVD premiere (which Wenatchee’s own museum figured into locally) ... things kinda settled down. And then the paper-based publishing industry got eviscerated. Not to alarm you or anything. Oh? You mean you don’t tell aspiring artists “newspapers” like the guy in The Graduate told Dustin Hoffman “plastics?” Anyway, has a raccoon ever actually gotten into your garbage?

No, but a possum has (a critter [William] Shatner voiced on-screen). Those are creepy, ratty, little nude-tailed dudes.

Speaking of Shatner, when you met him was he what you expected him to be? Hmmmmm. Well, I didn’t expect him to invite me home for croquet. That said, he was pretty — well — brusque. Just rushed in, shook Mike’s and my hands, signed some posters and split. Chunky fellow. But really, so what? My 12-year-old brain was screaming IT’S CAPTAIN F----ING KIRK!!!!! and he’s IN MY MOVIE!!!!! No, it’s Denny Crane, T.J. Hooker, Priceline guy, omg! He was also in a not-too-bad, but short-lived series called Barbary Coast. ... I’m a trivia nerd. How much longer do you expect to keep doing the strip? It seems comics artists never stop. We’re coming up on 20 years in 2015. Amazing. I think the strip is as good or better than ever. I still love doing it. Being a part of the pretty skimpy clan of men and women who get to make a living doing this incredible thing. Sitting in our underwear, drawing up our dreams. I have no plans to stop. Just yesterday I was at Walmart shopping for new underwear.

Nuts!

ncw life

Pybus in Pi Much has been written about Pybus Public Market since its opening earlier this year. We set out to tell the Pybus story with a collection of photos.

During a birthday celebration, friends from Wenatchee toast during a gathering at South. 36

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November / December 2013

Pictures

photos By Mike Bonnicksen

Public market is Wenatcheeâ&#x20AC;&#x2122;s hotspot

Wandering through 25,000-square-feet of market space.

Two-year old Canyon Toombs of Wenatchee enjoys some gelato from Ice while his mom Alisha shops for jewelry at LA Market.

Lindee Hoshikawa performs during the marketâ&#x20AC;&#x2122;s Friday night entertainment.

November / December 2013

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Mark Mecham pulls a pizza from the applewood-fired oven at Fire.

Some of the many different extra virgin olive oils and balsamic vinegars available at Dâ&#x20AC;&#x2122;Olivo. Below, the display at Mikeâ&#x20AC;&#x2122;s Meat and Seafood.

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November / December 2013

Above, the market shines under a Wenatchee night sky. At left, the gelato case at Ice.

Some of the many fruits for sale at Auvilâ&#x20AC;&#x2122;s Select Fruit.

November / December 2013

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ncw holiday

Story By gary Jasinek

Christmas Tree Visit to Shelton tree farm is seasonal tradition

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November / December 2013

t one end of the Norman Rockwell scale of Christmas tree procurement, there’s the act of dragging that unwieldy box out of the attic, then struggling for two hours to piece together something vaguely realistic out of 40 pounds of confusingly color-coded, dismembered synthetic branches. Just like you did last year. On the other end, there’s this: A leisurely wander with the kids through acres of perfectly shaped spruce and fir nestled between orchards in a scenic nearby valley. Then the moment you discover That Perfect Tree, which you topple yourself with a bow saw before the helpful owners of the property carry it back to your car and help you tie it to the roof, after which you return home, laughing all the way. Choose-and-cut Christmas tree farms, where such scenes are acted out, are fairly common on the

Photo provided

Bob Shelton ties a customer’s tree atop a Jeep. west side of the Cascades, where conditions, including abundant rainfall, are perfect for producing the conifers we associate with the holidays. Around here, not so much. Around here, that Rockwellian scenario might exist uniquely at Shelton’s Christmas

The stunning Christmas tree inside Silvara Vineyardsâ&#x20AC;&#x2122; tasting room last winter was from Shelton Christmas Tree Farm. Shane Wilder photo

November / December 2013

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Shelton Tree Farm occupies a six-acre spread south of Cashmere.

Tree Farm, located four miles outside Cashmere, up the canyon pierced by Mission Creek. The Shelton family has been growing yuletide timber there since the 1950s, when Gib, current owner Bob Shelton’s dad, planted some trees as a Boy Scout project. They were harvested nine years later. The tree farm has been a family affair ever since. Bob retired from the Navy in 1985 and bought the six-acre farm from his dad in 1990. Bob’s son Erik and Erik’s wife Renyel now live in Gib’s original 1922 farmhouse across Mission Creek Road from Bob’s and wife Paula’s home that serves as the farm’s office. It’s a lovely setting to visit, and sometimes customers do so twice in a season — once to select their tree (any time after Oct. 26 this year) and again to pick it up, closer to the holidays. The Sheltons are happy to cut the tree for you and have it ready when you return. But then you’d miss the fun of bringing it down yourself. Bedsides the family-adventure

attraction of the place, folks are drawn to the tree farm for its simple pricing structure. Simple, as in $60 for any one of its nearly 7,000 trees. Same price, whether you’re in the market for a 5-foot Charlie Brown special or a 23-footer like the one that last year graced the high-ceilinged main room at Leavenworth’s Silvara Winery. As we walked through the farm on a warm September afternoon, Bob pointed out the various varieties he grows. Spiny blue spruce stand in pale contrast next to darker Norway spruce. You can also find Serbian spruce, light-colored concolor fir and traditional Douglas fir. “Now, here’s an example of a $60 tree,” Bob says, pointing at a perfectly formed spruce that must be 25 feet tall and maybe 20 years old. Such trees, he said, draw folks from out of the area who can’t find, or afford, big trees. For him, though, “It didn’t make sense to bill by the foot — we were left with too many tall trees.” Tree species are mixed on the farm,

Photos provided

Bob and Paula Shelton’s home on the tree farm serves as the business office.

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Whether it’s a 7-foot tree or a 25-foot tree, customers at Shelton’s Christmas Tree Farm pay the same $60 price.

Shelton’s Christmas Tree Farm 3085 Mission Creek Road Cashmere, WA 98815 (509) 782-4950 sheltonstreefarm.com 46

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November / December 2013

as the stumps of trees that are cut each year are removed and new trees of a different species are planted in their place. We pass a couple of trees whose trunks are scarred, Bob says, by deer that use them to rub their antlers’ flaking velvet off during rutting season. He considered removing the damaged trees, but heard that deer might return to the same trees every year. Better to repeatedly mutilate one tree than subject undamaged ones to the same treatment. Those rubbed trees are getting a little gangly, but Bob climbs orchard ladders to prune every other tree every year so they maintain their Christmas-card conical shape. The practice has made his forearms asymmetrical, which is obvious as he holds them up for you to

see. One is significantly larger, like a pro tennis player’s. It’s hard work that lasts from June through October. And the effort isn’t making the Sheltons rich — “We make enough to pay property taxes and insurance,” Bob said. It might be more lucrative to harvest his trees all at once and sell them wholesale, then plant more for simultaneous harvest seven years later. That’s how many Westside operations do it. But for the Sheltons, “We’re more of a laid-back operation,” Bob said. “Families return year after year. They’ll enjoy a snowball fight and a bottle of wine or thermos of hot chocolate. They’ll make it a tradition. And then later their kids come back with their own kids. “That’s what keeps me in it.”

Itâ&#x20AC;&#x2122;s just a tiny bit more special when snow is falling as the crew at Sheltonâ&#x20AC;&#x2122;s Christmas Tree Farm cuts down your tree.

Another Tree Choppin’ Option I

f you’re hankering for a wilder experience in Christmas tree hunting, head for the hills. Snow, some effort and likely a little discomfort may be involved, but for 5 bucks, you can bag a fresh-cut tree straight from nature. The Okanogan-Wenatchee National Forest has thousands of acres of firs awaiting your discovery and chainsaw. And about 5,000 families take advantage of the program every year. Before you go, know that the deal comes with some restrictions and rules. You’ll need to buy a permit, available at any Forest Service office and at selected retail outlets, and have it displayed on your dashboard when you park your car at a trailhead. The permit can substitute for a Northwest Forest Pass, but doesn’t work at Sno-Parks. Stay on National Forest land. Maps are available online (you’ll find them by searching wenatchee forest christmas trees) or in Forest Service offices. But there are further restrictions for where your hunt can take place. Trees can’t be harvested in wilderness areas, within 150 feet of bodies of water, or near certain roads. Again, check online.

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November / December 2013

Jefferson Robbins photo

Mike Duffield of Leavenworth harvests his Christmas tree at Chiwaukum Creek under the U.S. Forest Service’s annual permit program a few winters ago. Duffield’s wife Kailen looks on, with their 1-year-old son Asa and their dog Oso.

Specifically, forester Bob Stoehr suggests avoiding areas up Squilchuck, where there’s a lot of private land, and around Mission Ridge. Instead, he suggests heading up toward Blewett or Stevens passes. The highway approaching Blewett has many pullouts and open areas where appropriately Christmasy trees are plentiful. The stiff-branched noble fir is prized, but grows mostly at higher elevations.

Other firs you’ll find on forest land will include Douglas, subalpine and grand. You’re asked to leave no more than a 6-inch stump, and remove any branches left protruding from the stump. If you dig out a tree root-ball and all for transplanting (it’s allowed), refill the hole. Try to select a tree that’s in a clump of others, so you don’t leave an area treeless. Take no tree that’s taller than 15 feet. And consider the weight before you cut. It can be challenging to drag a large tree any distance through deep snow. It’s not a requirement, but Roland Giller, public affairs officer for the Wenatchee-Okanogan forest, strongly suggests taking along the 10 Essentials whenever you venture into the woods, and especially in winter. Those include extra food and water and clothing, flashlight, compass and emergency shelter. Most likely, though, you’ll find your tree within a few hundred yards of a road. And when you do, remember to take into account the height of your ceilings and width of your doorways. Christmas trees look way smaller in the great outdoors. F

Foothills Magazine presents its 2nd Annual

PHOTO CONTEST

Enter your photos taken in North Central Washington for the chance to win cash prizes and see your photos published in the magazine! Photos will be judged in two categories â&#x20AC;&#x201D; human subjects and landscapes.

Get all the details at ncwfoothills.com/photocontest Entries must be submitted by Jan. 4, 2014

North Central Washingtonâ&#x20AC;&#x2122;s lifestyle magazine foothills.wenatcheeworld.com

NCW holiday

Spread a Little Cheer T

The Classic Gift: A Christmas Carol book from A Book For All Seasons 50

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November / December 2013

asked with the enviable job of shopping for the perfect holiday gifts available locally, I found a plethora of whimsical, unique, practical and delicious items available at our valleyâ&#x20AC;&#x2122;s purveyors of fine goods. Each item chosen in these three stockings was hand selected, many were handcrafted locally or regionally, and all are available this upcoming holiday season. From the delectable sweet treats on hand at Pybus Market to the locally roasted coffee, handcrafted jewelry and carefully handpicked gifts from downtown Wenatchee and Leavenworth shopkeepers, look no further than down the street for perfect stocking stuffers for every person on your Christmas list.

Story By m.k. resk photos By kathryn Stevens

The best gift isn’t always the biggest gift. Think small — as in stocking stuffer — when shopping this holiday season. There are plenty of unique options locally if you take the time to look.

Warm and Cozy Leavenworth Stocking 1- Tea tin and gift certificate for two for afternoon tea from Elevenses Tea Room, 1033 Commercial St., (509) 699-9909, elevenses.us $7.95 for tea tin $18 per person for afternoon tea for two 2- GlĂźhwein from Monacoâ&#x20AC;&#x2122;s Corner Store, 703 Front St., (509) 548-7216 $11 3- Lavender Candle from Simply Living Farm, 925 Commercial St., (509) 888-6668, simplylivingfarm.net $12.95 4- A Christmas Carol book from A Book For All Seasons, 703 Highway 2, (509) 548-1451, abookforallseasons.indiebound.com $18 5- assorted soaps and lotion from The Bubblery, 220 9th St., (509) 548-4591, thebubblery.com $22 6- J5 Coffee, booklet and ceramic pourover mug from J5 Coffee, 215 9th St., (509) 741-7707 $21 for mug $4.50 for booklet $16 for coffee

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November / December 2013

A Bit of This and That Downtown Wenatchee Stocking 1- Notepad and pen from Pickle Papers, 21 S. Wenatchee Ave., (509) 665-8661, picklepapers.net $9 for pen $7 for notebook 2- Earrings and Necklace from Tumbleweed Bead Co., 105 Palouse St., (541) 350-6263, tumbleweedbeadco.com $30 for necklace $25 for earrings 3- Water bottle, Sun Bum Lip Balm, Hammer Grape Fizz from Cycle Central, 34 N. Wenatchee, Ave., (509) 888-2453, cyclecentral.com $5.99 for water bottle $3.99 for lip balm $4.95 for endurolytes 4- Coffee Basket (4-ounce samples of local coffee, coffee scoop, coffee mug, chocolate, gift cards) from Pak-It-Rite and Caffe Mela Pak-It-Rite, 126 N. Wenatchee Ave., (509) 663-1072, pakitrite.com Caffe Mela, 17 N. Wenatchee Ave., (509) 888-0374, caffemela.com $18 5- Owl salt and pepper shakers from The Kitchen Sync, 21 N. Wenatchee Ave., (509) 293-6005, thekitchensync.com $5.69 each 6-Beatriz Ball fine metal serving set from Gilded Lily, 2 N. Wenatchee Ave., (509) 6631733, gildedlilyhome.com $46

November / December 2013

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A Bag of Tasty Treats Pybus Market Stocking Pybus Market, 7 N. Worthen St.

1- Starving Farmer mushroom and heirloom Japanese Hulless gourmet popcorn from Wenatchee Valley Farmers Market Country Store, (509) 888-8864 $6.99 2- Wenatchee Apple and Rhubarb Chutney from Kelly’s Kitsch’n from Wenatchee Valley Farmers Market Country Store, (509) 8888864 $13.95 3- English toffee and Peanut Brittle from Mama D’s Candy from Wenatchee Valley Farmers Market Country Store, (509) 8888864 $6.50 each 4- Spice or tea gift certificate and green tea mints from Chá, (509) 888-8327, facebook. com/chawenatchee Mints are $2.95 each, $10 gift certificate 5- Maple bacon chocolate bar, Seattle Chocolate bag, and Dark Chocolate Bark from The Sweet Spot $6.99 each for chocolate bar and chocolate bark, $11.25 for bag 6- Two bags of assorted nuts from Almond Blossom, (509) 888-4427 $8.50 and $9.50

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November / December 2013

Win These Stockings! Thanks to the generosity of local businesses, each of these stockings and the items in them will be given away to Foothills readers. To enter, email your name and phone number to foothills@ wenatcheeworld.com. Be sure to include â&#x20AC;&#x153;Stocking Giveawayâ&#x20AC;? in the subject line. One entry per email address. We will draw three names at random on Dec. 2 and contact the winners. Winners must be able to pick up the stockings at The Wenatchee World office. Wenatchee World employees and their immediate families are not eligible to win. F

November / December 2013

Foothills

the vine

The

Science of Making Wine M

ike Thiede has winemaking down to a science. Co-owner and winemaker for Ginkgo Forest Winery in Mattawa, Thiede previously worked as an environmental scientist researching plant life on the huge Hanford site. He retired after 18 years at Hanford to turn to full-time farming more than a decade ago. â&#x20AC;&#x153;We were working at Hanford by day and farming by night,â&#x20AC;? Thiede said about the Mattawa orchard he and wife Lois bought in 1998. Lois worked at Hanford as well. Now she keeps books and oversees marketing and the tasting rooms for the winery. They still farm apples and cherries as well as grapes on their 140 acres. The profitable apples and cherries allow him to make wine, he said with a laugh. Being a scientist, Thiede planned

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November / December 2013

to build a tissue culture lab on the property and develop genetically modified plants. Thiede put the tissue culture idea aside when it became clear that Americans werenâ&#x20AC;&#x2122;t ready to embrace genetically modified foods. But his Wahluke Slope land was adjacent to property owned by Doug Fries. Fries was expanding his Duck Pond Cellars at the time. He also owns Desert Wind Winery not far away. The

Story By rick steigmeyer photos By ron mason

Ginkgo Winery was one of two wineries to earn a Double Gold medal in the 2013 North Central Washington Wine Awards, winning for its 2008 Cabernet Franc. At left, former environmental scientist Mike Thiede began growing grapes in the Wahluke Slope area in 2000. He is the co-owner and winemaker at Ginkgo Winery.

November / December 2013

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November / December 2013

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Lois Thiede pours a glass. She keeps books and oversees marketing and the two tasting rooms for Ginkgo Winery. At left, Alberto Moran strums a tune in the Ginkgo Winery tasting room. Wahluke Slope is one of the state’s premier winegrape growing areas, accounting for about 15 percent of the state’s vineyard acreage. “He got me interested in wine,” Thiede said. He’s used a few consultants to help him along, but most of his wine knowledge is self learned and gained with patient experimentation. “I’m a researcher, so it went from there,” he said. “Winemaking helps satisfy my need to be involved in the sciences.” The couple planted Cabernet Sauvignon, Syrah and Merlot in 2000 and in 2005 released their first wines — the three varietals and Ginkgo Red, a blend of the three grapes. They also made about 45 cases of Pinot Noir from an experimental planting. “People told me you can’t grow good Pinot Noir in Washington, so I had to try it,” he said. The wine turned out so good that friends encouraged him to enter it in the annual wine competition held at Ray’s Boat House, the famed Seattle restaurant. Ginkgo Forest’s 2006 Pinot Noir won the top award for the varietal in a blind tasting, beating out

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November / December 2013

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Ginkgo Winery sits on 140 acres in the Wahluke Slope. The Thiedes also grow apples and cherries on the property. dozens of more expensive pinots from Oregon, well known for its Pinot Noir vineyards. The success emboldened Thiede to press on. The couple now have 35 acres planted on the Wahluke Slope with 14 different grape varieties, mostly Bordeaux-style and Rhone-style reds. They tripled the size of their winery, lab and tasting room in 2007, although it’s still tiny compared to the multi-million gallon bulk wineries — J&S Crushing and Wahluke Wine Company — that flank it on along Highway 243 near Mattawa. Much of the Thiedes’ crop is sold to other wineries, but Ginkgo Forest bottled 1,800 cases of wine in 17 varieties this year. They plan to eventually grow to about 5,000 cases annually and include ports and distilled liquors. Not everyone is eager to drive out to Ginkgo’s tasting room and winery in Mattawa, so the Thiedes recently opened a second tasting room in Tacoma’s Old Town area. There have been many more awards, including one of only two Double Gold medals at this year’s North Central Washington Wine Awards, for its 2008 60

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November / December 2013

A tasting room guest sips on a white. Cabernet Franc. Ginkgo also won a Gold for its 2010 Barbera and four Silver awards. Ginkgo’s wines have been Double Gold winners at the Seattle Wine Awards three years running. The awards are the result of a lot

of work, long barrel aging — some of his bold, full-bodied reds get up to 42 months in oak — and hard science. “I enjoy coming up with better and better wines,” Thiede said. “There’s always so much more to learn.” F

upon further review

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Ginkgo Forest Winery 2008 Cab Franc, $26 I tend to be a little partial to Cab Francs — they are similar to Cabernet Sauvignon — but they have their own unique personality. They are famous for being one of the main grapes in the Bordeaux region of France, and are widely planted in the Loire Valley with Chinon being one of the labels you will see. The Ginkgo Forest version is luscious with ripe blueberry, cherry, milk chocolate and pepper in the background. The fruit is almost sweet on the front palate before it gives way to more complex flavors. The tannins are finely integrated, which gives it a nice texture. I don’t smoke cigars, but I could picture having one with this wine after enjoying one of our beautiful fall days. — Barb Robersont

C. R. Sandidge Wines, Inc.

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upon further review

Malaga Springs Winery Blanc D’ Noir 2012, $16

Dutch John’s Wines 2008 Sara Syrah, $27

This is an interesting wine. First of all it’s a Pinot Noir that didn’t sit on its skins for very long and then was vinted as a white. Processing Pinot Noir as a white wine is common in Champagne, France, since Pinot Noir is one of the main grapes in a Champagne blend, but you don’t see this very often stateside. The second interesting note is that the grapes were hanging on the vine when we had the fires last year. Yes, there is a smidgen of smokiness that comes through. It adds a nice element of bacon and spice to the off-dry strawberry and kiwi flavors. It’s a versatile wine that could be sipped alone or with friends. Preferably alone so that I don’t have to share.

There were quite a few lovely Syrahs to judge at this years’ NCW Wine Awards and this was one of our favorites. We gave three Gold medals away in the Syrah category, including one to Sara Syrah. This wine feels like sitting in a deep cushy chair with a soft blanket on a rainy day. Big flavors of cassis, blackberry, caramel, cinnamon and a waft of campfire smoke swirl around and offer comfort in a glass. There is an easy balance of acidity and tannins that make it a very food friendly wine, but all I need to complete this picture is molten lava cake. Yummy!

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November / December 2013

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A taste of NCW wines with barb Robertson

Lost River Winery Pinot Gris 2012, $16 Lost River always does a great job with their Pinot Gris and this one is no exception. My first taste transported me to picking a pear off a tree and biting into it. That led to another thought — of my husband’s uncle, Dryden pear orchardist Gary Robertson. I wouldn’t have met my husband nor have my two boys without Gary and his pear orchard. I tell this story because this is what wine does sometimes … just like an old song or a familiar smell. But getting back to the wine: it is fresh and juicy, with Granny Smith apple and peach flavors mingling with that pear. It’s fuller in body and would be great with a cheese plate or even a pork roast with root vegetables. Cheers to Lost River for the lovely Pinot Gris and reminding me of Gary.

Barb Robertson City: Wenatchee Credentials: Earned advanced certification through Londonbased Wine and Spirit Education Trust; currently working toward higher-level diploma through WSET. Earned degree in marketing from Central Washington University. Owned The Wine Bin retail shop in Wenatchee for five years. Has worked in the Northwest wine industry more than 10 years, including distribution, sales, production and marketing. Judged the 2011, 2012 and 2013 North Central Washington Wine Awards.

November / December 2013

Foothills

the scene

he 2013 North Central Washington Wine Awards on Aug. 10 drew more than 300 people to the Town Toyota Center to celebrate the regionâ&#x20AC;&#x2122;s top wineries. About 30 wineries poured their award-winning vintages to an appreciative crowd that filled the arena floor. This yearâ&#x20AC;&#x2122;s event included food from 15 local eateries, as well as beer and spirits from local brewers and distillers. The Confluence Jazz Trio added its classy notes, helping make for the most successful Wine Awards to date. Mark your calendar for the 2014 NCW Wine Awards, which will take place Aug. 23 at the Town Toyota Center.

Heidi and Don Myers

Chris and Katy Soehren

Tiffany Fletcher, Sandra Allen, Sondra Brady and Michelle Motzkus Annette and Jon-Mark Pitts

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November / December 2013

photos By frank cone

Larry and Penny Tobiska

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Jennifer Bushong and Joe Pitt

Martha and Wilber Zaldivar Heather Ostenson, Schiree Ybarra and Donna Cockrum

Steve and Maya Wiest November / December 2013

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FOOTHILLS CATALOGUE

SHOPPING

A Book For All Seasons Palmer’s Shoes The Gilded Lily Home Collins Fashions Lucinda’s Artisan Gallery Mills Bros. Sidekick Golf Caddy

Foothills

November / December 2013

SHOPPING SidEKicK GOLF cAddy A revolutionary new golf product that will change the way you play & think about golf. Extremely durable & light weight - only 2.7lbs! It hangs securely on your golf bag. Holds two golf balls, a cigar/towel and multiple clubs for every shot. Great for the driving range & cart path only days. www.sidekickgolfcaddy.com

“The right clubs, right by your side.”

THE GiLdEd LiLy HOME The place to shop for Gluten Free Pastas, Pizza Dough, Cake, Brownie and Cookie Mixes. We even have everyones favorite, Bite Me Cookies, also available in Gluten Free! Take a look at the selection of Gluten Free Cookbooks while you are here. If you or a friend has special dietary needs we can make your day and gift giving a breeze! Gluten Free, just a corner of what we do! Voted Downtowns Best for 2013, come by our corner and see why. 2 N. Wenatchee Ave. • 509-663-1733 www.gildedlilyhome.com • follow us on facebook!

PALMER SHOES Featuring the Ventura collection from Dansko. Lightweight stitched-to-sole construction and soft, yet supportive footbed combined with the 2” heel make for the perfect go-to-work or go-to shoe. 6 S. Wenatchee Ave. • 509-662-8080 www.palmershoes.com

cOLLinS FASHiOnS

MiLLS BROS.

Collins Fashions is your Brighton headquarters for jewelry, handbags, wallets and gifts! A favorite and year round gift is to build a personal charm and bead bracelet, necklace and earrings. We carry charms and beads in silver, gold, gorgeous colors and crystals too! Christmas charms are a favorite such as Santas, ice skates, reindeer, Christmas trees, etc! Build your loved one a memory with Brighton at Collins Fashions!! Complimentary gift wrap! Excellent customer service!

The place for all things Tommy Bahama!

2 S. Wenatchee Ave. • 509-665-7600 www.collinsfashions.com • Follow us on facebook!

LucindA’S ARTiSAn GALLERy Handmade toys are always special gifts for the holidays. You will find a great collection at Lucinda’s. We specialize in American Made & Fair Trade toys, such as, Tegu Magnetic Blocks from Honduras. The working families are supported and they also plant trees to replace the wood they use. Folkmanis Puppets are always fun and imaginative. Big wooden trucks from Montana are sure to surprise the boys in the family. Folk instruments, spinning tops and kaliedescopes will impress kids of all ages. 112 Cottage Ave., Cashmere • 509-782-0990 www.LucindasArtisanGallery.com

Shirts: Camp, polo, half-zip sweathshirts; shorts; fragrance; candles. etc. Providing better quality clothing, sportswear, shoes and tux rentals for North Central Washington gentlemen since 1906 at the same location. 10 S. Wenatchee Ave. • 509-662-2650 www.millsbrosmenswear.com

A BOOK FOR ALL SEASOnS Did someone say Pie? Celebrate all things Pie at our Annual Christmas Party, Monday, December 2 from 5:00-7:00 PM. ABFAS staff will bake pies from Kate Lebo’s book, A Commonplace Book of Pie, an irresistible mixture of high art, pop culture, recipes, and fantasy zodiac. Join in our multi author Book Buzz and enter to win Holiday Prizes. Meet authors Kate Lebo, Cashmere artist Dan McConnell who brings his original, popular Then & Now Calendars, John Keeble, Northwest author of The Shadows of Owls, a literary thriller about science, power, and the lives of ordinary people and Jane Kirkpatrick, who brings nineteenth century social reformer Dorothea Dix to life in One Glorious Ambition: The Compassionate Crusade of Dorothea Dix. Take your time and shop in leisure from our Holiday catalog while sampling mmmmmm-inducing pie. 703 Hwy 2, Leavenworth • 509-548-1451 • www.abookforallseasons.com November / December 2013

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CLOTHIERS

HABERDASHERS

E S T. 1 9 0 6

Downtown Wenatchee :: 662-2650 M-Fri. 9:30-6, Sat. 9:30-5:30 www.millsbrosmenswear.com

Get to the heart of your holiday shopping... Shop ABFAS Holiday Catalog All Season! And attend our Christmas Party on December 2nd

A Book For All Seasons 509-548-1451 abookforallseasons.com

Magical...

You’re invited

14th Annual

Holiday Open House Sun. Nov. 3, 2013 12-5pm

Mon. ~ Sat. 10 am to 5:30 pm Complimentary Gift Packaging

GildedLilyHome.com • 2 N. Wenatchee Ave. • 509.663.1733

See us on

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Canyon Chic

Take a trip to Santa Fe via your jewelry wardrobe

2 S. Wenatchee Ave. Downtown Wenatchee 509.665.7600