Foothills Magazine May-June 2017 by The Wenatchee World

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Inside A novel idea

Book clubs bring friends together

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Cactus is focus of hillside garden

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EDITO R 'S LETTER

Books that bind good book and great friends. A simple formula reall y, and maybe that 's why it 's so popular in our region. The North Central Regional Library serves more than 200 book clubs in Chelan, A Do uglas. Grant, Okanogan and Ferry counties , providing multiple copies of books and guidance tier all varieties of book lovers. In this issue, writer Rachel DiLorenzo spotlights three area dubs - Eating Club with a Reading Disorder, the Mary Kazda Book Club and the GREAT' (Girls Reading , Encouraging, Achieving

Together) Book Club. The Mary Kazda group from Quincy has the distinction of being the longest -running book club

served by the regional library, having started in the early 1970s. On the other end of the spectrum is the GREAT Book Club, a newbie group of mostly 12- and L3-year-old girls who quickly formed a strong bond over a common love for books. In this era of instant information and electronic entertainment , it 's nice to know the print medium still has a leg ion of loyal fans. And if there are any Wenatchee-area clubs out there looking to add

a male member to its rolls, drop me an email. Seriously. I'd love to join a club and chat books with

some new friends. My own reading interests lean toward fiction and biographies, but I'm open to just about anything . OK , enough about me. Also featured in this issue is Ohmc Gardens, a landmark with its own group of loyal fans. Between mid-April and mid-October, the hillside oasis draws locals and tourists to explore the park's stone paths. Mid-summer is my favorite time to visit because it 's usuall y about 10 degrees cooler up on the

hill.

Here 's a thought: Take a book the next time you visit Ohme Gardens and find a shad y spot to pass the afternoon or evening.

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Marco Martinez , editor fioc othills ;a wenatcheeworld.com

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BY MIKE IRW IN

I')--N N UEAUTY'

Ephrata 's exotic , eyepopping mural by worldrenowned street artist Fin DAC could be North Central Washington's most unexpected artwork . Splashed across the south wall of the office of Columbia Basin Chiropractic Care, the mural "Yuijou " (Japanese for "friendshi p") depicts Irishman Fin I)AC's trademark Asian beauty with technicolor eye mask and fantasy insects. It 's a motif he calls "urban aesthetics," signature imagery used for his "Hidden Beauty " series in places around the world - Arizona , California , New

York , Spain , New Zealand , Hong

Kong, Croatia and many points in between. But wh y Ephrata? Chiropractor Brent Bedford (he owns the building ) met the artist on a trip to Peru , and they became fast friends. Location : 51 Ald er St . NW Ephrata.

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A CUT ABOVE

Art that 's cutting -edge? Look no further than Bridgeport. where chainsaw artist Jacob Lucas has transformed the riverside town 's southern entry with more than two dozen exqu isitel y-deta il ed carvings. Mama bears and cubs , a stream of salmon, an owl catching a hare, stoic mountain men all brought to life by the Bonney Lake artist whose medium is tree trunks and whose art tool bites , bucks and brrrrr 's. Since 2009, Lucas has carved the docked trunks of sycamores that line Foster Creek Avenue after the 70-year-old trees were deemed pest-ridden and diseased. Lucas said he's never sure what each scul pture will look like. "I try to read the wood before I cut into it, " he said. Location: In Bridgeport along Foster Creek Avenue from 17th Street to Hi g hway 17.

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ART WITH SOLE

Some love the toes, some the instep. But nearl y everyone agrees that sculptor Kevin Pettelle 's 14 big bronze foot -"Ped" - has sole. Measuring 7 feet from tootsies to tibia , the extended extremity stretches horizontally to emphasize the flow of the nearby Columbia River and the north-south path of the A pp le Cap ital Loop Trail. Toe and heel whorls "create a visual dialogue." said the sculptor, with nei ghboring artworks - a labyrinth and sp iraling metal sphere. And the giant foot offers "all the grace, elegance and expression of our most noble body." Dedicated in 2013, Ped has become a favorite work among the 90 scul ptures of Wenatchee's Art on the Avenues and an irresistible target of passers-by who want to - kootchy koo! - give it a tickle. Location: 155 N. Worthen St.. Wenatchee (near the Wenatchee Riverfront Railway mini-train).

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1CREEKSIDE 'ICICLES'

Sure, several pieces by famed glass sculptor 1 - tDale Chihul y dot North Central Washington (a vase here, a flower there), but none boasts the complexity and visual impact of "Chihuly Icicles" at Sleeping Lady Mountain Resort in Leavenworth. This li ghted outdoor gem - standing 12 feet hi gh . 9 feet wide - has risen for 20 years atop a strcamside boulder a few steps from the resort 's restaurant . Ori ginally titled "Icicle Creek Chandelier," the masterwork of 1.000 crystal icicles relies on direct light for maximum effect, catching daytime sun or evening spotli ghts to radiate against a backdrop of peaks and forest . Viewers at the unveiling called it "something just short of a religious experience." wrote a newspaper reporter. It still packs a punch. Location: 7375 Icicle Road. Leavenworth.

COYOTE 5 READS Rich Beycr 's aluminum-cast sculpture "Coyote Reading a Cand y Wrapper," which sits (literally) outside the Wenatchee Valley Museum & Cul-

tural Center 's annex , communicates on several levels. It's funny- Coyote in a business suit and sandals. It 's provocative: His necktie is a hangman 's noose. I t s existential: Every-

man searches for meaning. OK, it 's just a statue, but folks sure love taking selfics with it . Beyer claimed the idea for "Candy Wrapper " originated with a Native American poem about the adventures of an urban coyote, so he included a copy of the poem inside the artwork. Coyote mythology - wil y trickster, clever helper - was a running theme for Beyer, who crafted several coyote works. Location: 127 S. Mission St., Wenatchee. â&#x20AC;˘ f n ' ' J u m p 2017

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Job: Cake artist /owner of Cake Chic Studio

Hobbies: Traveling, wine c oll ecting

SPEED ROUND

Most recent vacation

destination: Disneyland

Favorite color: Purple

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Food Networkor the Cooking Channel:

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Jodi Johnston puts the finishing touches on some cookies.

odi Johnston is a two-time contestant on the Food Network's Cake Wars show. In August last year, she and daughter Stephan-

nie Torres bested the competition to

win the episode contest and a $10,000 prize check. Earlier this year, the duo returned to the studio to compete in a champions episode . They finished second, but Johnston walked away holding her head hig h . calling the Dr . Seuss-themed cake she made the best she ' s ever done. This summer, she'll design, bake 8

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Favorite local restaurant for dinner: There are many, but Shakti's or Chateau FaireLe Pont would be myfirst choice.

and decorate cakes for about 150 brides . We caug ht up with Johnston for an interview before her busy wedding season gets underway.

offer to clients , and chang ing up recipes - all of that led me to that p hone call say ing "Hey, wanna come be on

So how exactl y did you go from being a cake decorator for friends to TV's Cake Wars champion in the span of ei ght years?

How has being a Cake Wars winner impacted your business?

Well, I could say luck but it 's reall y hard work that has gotten me to where I am today. Working nonstop. trying to improve my skills, what I

Cake Wars?"

I seem to see a trend in my outof-town bride clientele not needing to meet me first or do a cake tasting: they will simply say "I watched the show and knew when you won I was hiring you to do my wedding cake.-

STORY

B Y MARCO MARTINEZ

PHOTOS BY JULIE BURDI C K

Jodi Johnston of Cake Chic Studi o

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Jodi Johnston started Cake Chic Studio nearly 8 years ago . She gained national fame last year as a winner in the Cake Wars reality N show.

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I Very few of us get to actually see ourselves on national TV. What was that like for you?

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Ididn't like it. I looked at myself and I didn ' t like it one bit! So I came home, put together a plan and started working out , getting in shape ! I'm not a huge fan of being in the spotlight. so when I was on national TV Ire-

all y cringed , especiall y when I heard my voice. I would always ask peop le around me, "is that how I sound?" Let's talk cake. Is there such a thing anymore as a typical wedding cake?

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Johnston pours ingredients into her KitchenAid mixer at her Crescent Street shop. I did the math.The 510,000 in prize money for winning Cake Wars would buy 222 Easy Bake Ultimate Ovens. I'm guessing that's not how you spent the money, thoug h. That made me laugh, actuall y ! No, I invested it in a snazzy new delivery van with my business logo on the sides and of cour sr the huge graphic CAKE WAR W I N N E R on the hack door!

No . and I' m thankful for that! I love that brides are breaking out of the mold of a white, white and more white stacked wedding cake by adding color. and design. No more are the endless hours of buttercream-p iped wedding cakes , but now it's endless hours of fondant , flowers, molding, shaping. A trend that I love is the naked cakes or rustic design cake, but the over-the-top glitz and glamour cakes are amazing. What is your

flavor?

mos t popular cake

By far our Ricotta Almond Raspberry ! It 's an amazing cake with ricotta cheese and ground almonds, served with a raspberry and candied almond filling. It 's amazing !

The proof of Johnston 's talent is in the details.

Tell us about your wedding cake. When I got married ( many years ago) my husband's Aunt Sharon (who actuall y got me started in cake decorating way back when) made our wedding cake. It was grand and spectacular for the time: we had those plastic stairs, plastic columns and a fountain with colored water all sitting on a mirror with fresh flowers all around it. Oh man , they don't even make some of those items any more. When was the last time someone made a cake for you? Hmmm , I can 't even remember

when. It would be back in the '90s probably. I think I need to have a talk with the people around me now; I just celebrated my 50th birt hday and didn't get a cake! Every artist has their favorite tools. What are your favorites?

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for making the cake and one for decorating. Prior to baking. it is a specific glass bowl I brought from my home when I started my first commercial location. When that sucker breaks . I am going to

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cry. I use it every day.

For decorating, it would be this small Dresden modeling tool; it was cheap, but Iuse it daily. Recently, I bought a fancy mod eling tool set but I still p ick up my original one I bought years and years ago. Your busy summer season is coming up. What is your work schedule like during summer and throughout the year? During the summer. I work almost every day. I try to take Mondays of,but it never seems to happen . In the thick of my season. I can easily work 70-80 hour work weeks, but I try not to do that anymore. I'm getting too old for that kind of nonsense. But being self-employed. I am married to my p hone, which has me constantl y answering emails , texts and p hone calls at all times of the day, so even when I' m off . I' m not. During the winter. I like to take it easy. My husband and I love to travel, so we go off somewhere each winter to recoup and energize our spirits for the next season to start. I still enjoy cake decorating. so I never want to overload myself to hate the job, I love going to work , and producing the work , so limiting my workload each summer hel ps keep that balance. I'll never be a person to stop working: standing still drives me crazy, so being busy is key to my happ iness. You're a hot property/personality right now. Are there plans in the works to expand your business? Nope. I am content and happy where I am. I have dreams to do a daily walk-in business at a separate location, but no p lans for it... right now. 11

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STORY BY S HARON ALTARAS PHOTOS BY, M IKEBONN IMEN

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car a career

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years ago and bought himself a classic car. With no experience building vehicles, it seemed logical and friends Ftxmi i i l . s

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advised him to do so. Instead, the Manson Hi gh School graduate decided to get his hands dirty.

Now 38, and a father of three girls,

Patino explains: "I' m the type of guy, I want to learn whatever Ican, because

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you never know when you might need it." His decision proved pivotal. After discovering he had a knack for all things mechanical . Patino was met with requests to build others their

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The engine, a Chevy 350, is chromed out. dream cars. In 2014, he purchased a collision

shop in Chelan . His starter vehicle, a 1950 Chevrolet, was rough, to say the least. "When I boug ht the pickup, that truck was completely in pieces;' he says . "Everything was in the back of the bed . I brought it home on the trailer

and my wife said, "What is that thing?"

"I said, 'Honey, that 's a truck . ""She said, 'That does not look like a truck; " Patino recalls.

He browsed magazines , frequented swap meets and asked questions of car builders in his community. Within a

for it a 350 engine and 350 turbo

couple of years he'd turned the pickup into something salable.

transmission salvaged from a Chevrolet van. He lowered the frame of the Bel Air, and added an airbag suspension

to the look he was after - and rebuilt

The Bel Air, which Patino complet-

He used 51,800 of what he earned to buy a two-door hard-top 1953 Chevrolet Bel Air , which was as close to the '55 he 'd wanted as he could find or afford. Next he found the front end of a 1954 Bel Air - bring ing it even closer

and the seats from a Lincoln . Patino also customized the door panels, upholstered the trunk and put in power steering and air conditioning. The color scheme he'd envisioned was a two-toned silver and sunburned orange. Af n • " Ju ng l 0 1 .

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ed almost 10 years ago, is the vehicle he credits with launching his career. Previousl y he'd been working at a heavy equipment rental store. "That 's the one a lot of people got to see and they saw the quality of work I do, and that 's when

things got started," says Patino of his car. In addition to runni ng a shop with four employ-

ees, Patino now maintains the fleet of a wealthy local car collector and takes on the occasional custom project. Though he did not grow up learning how to work on cars alongside friends or family members, "I had a lot of help with the older gentlemen who grew up into cars and with their parents being into

cars:' he says. "It's not a big community," he adds of the ManTop: The curvy car featu res a blended paint job, something Juan Patino says is hard to do. Bottom: This photo from about 2002 shows the car before it was restored.

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son/Chelan area, "Once they know that you have an old car, they kind of become your friends:' Since building his first truck and comp leting the Bel Air, Patino has added a 1968 Camaro, a 1934 Ford Pickup and a 1965 Impala convertible , among other vehicles, to his collection . "I have way too many." he says. his voice trailing off. He sold the Bel Air six years ago, but several

months ago, for sentimental reasons, bought it back.

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The trunk matches the interior of the car. It contains an air tank for his air suspension, woofers and small TVs in the upper h and right corners that he plays videos on , showing the car being built. "People know me because of that car."he says. "It 's probably going to be with me to the end." Of customizing classic cars for himself and others, he says: "I love working on them. I don 't

EXPER IE N CE

think I can do anything else at this point ." "It 's kind of nice to see something that was going to be crushed or going to be forgotten somewhere, and you bring it hack to life ," he adds.

"You spend hours and hours working on them. M y favorite part is when I get done. I sit in a chair, and I look at it . and say Whoa, I did pretty good on this one.-[]

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luring his regular walks along the Apple Capital Recreation Loop Trail.

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Clockwise from bottom left A common loon is seen here in the Horan Natural Area near Confluence State Park. A tiger swallowtail butterfly is seen near the 19th Street trailhead on the eastside of the loop Trail. A Canada goose makes its way through the waters of the Columbia River near Walla Walla Point Park, followed closely

by a gaggle of goslings.

An osprey carries a fish it just snatched from the Columbia River near Walla Na il a Point Park. S r u r 'J nmâ&#x20AC;˘ 101 '

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BY REILLY KNEEDLER

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stside coup le stabilize steep ank with dr ? si gtant plants Here's what 's on Tony and Debbie Morrow's hillside:

• 40 cactus, including cholla, pencil cholla, prickly pear, hairspine, beavertail, dark knight and opuntia • 15 yuccas, including banana, Texas red, fire plow Montana and Spanish bi-colored A

• 19 penstemon, including Chelan, Rocky Mountain, s

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firecracker, beardtongue, palmeri, dark towers

• 22 sages, including desert purple, dusty Miller, blue desert ,F

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pie Columbia River on Akamai Way and have , varieties of cactus on their property.

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• 2 mirabilis

• 8 grasses, including fescue, variegated, Mexican feather and zebra.

• 2 lobelia

• 8 chrysanthemums

• 2 hollyhocks

• 4 guara, including whirling butterfly and pink Siskiyou

• 3 salvias

- 2 echinacea

• 3 lavender, including English and white • 3 daisies, Gerbera and snowball

• 3 geum, Mrs. Bradshaw

• 23 agave

• 2 agastache, hummingbird min t

n a steep embankment filled with cactus, yucca and 0grasses. Debbie Morrow found her passion. "It 's the first thing Ithink of when I get up: 'What am I going to do on my hillside today she said. When Debbie and her husand Tony built their sing le-story home on Akamai Way east of East Wenatchee in 2005, it came with a great view of the Columbia River and Jump Off Rid ge on the Chelan

County side. The view. however, meant that the lot included a steep bank below their deck. They eschewed the often-planted junipers as soil stabilizers and went for a desert look. "Peop le stop and look at it and take pictures all the time," Debbie said. "I think it blends well together."

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Clockwise from Top Left: When Debbie and Tony Morrow built their East Wenatchee house several years ago. the bank in front was covered with dirt and weeds. ??!!

A butterfly lands on a flower in Debbie and Tony Morrow 's desert garden.

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Besides cactus and agave, dozens of flowers line the hill that slopes down behind Debbie and Tony Morrow 's house. Debbie Morrow points toward one of the many plants that dot the hill behind her house.

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They started small , with cactus and agave . then slowl y added plants to fill in most of the bare spots. "'Tiny got these little banana yuccas that were onl y 2 inches and now they are 3 feet-by-3-feet."she said. They also watched as tiny cholla 22

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cactus grew to 7-feet-by-5-feet. The Morrows moved here from Everett after they drove throug h the Wenatchee area in 2004. "We thoug ht , 'Gosh, this is a beautiful p lace ' and we just fell in love with it," Tony is a driver for FedEx and

Debbie sells and merchandises spe-

cialty foods. It took onl y a few months before Debbie wa s hooked on gardening, which she had never done before. "I can ' t believe I had this inside of me," she said . "It 's a real blessing. I'm

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excited to get out there and see what I can create."

Tony said they started their

embankment project by searching online for cold-hearty cactus. Later, they added native p lants and other droug ht-resistant plants . That was to appease Debbie 's

desire for color. Scattered among the dessert cactus are chrysanthemums, lavender , dai-

sies, agastache, lobelia, holl yhocks,

penstemon , echinacea and salvia. They take a little more water but that has been no problem with their drip

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Clockwise from Top Left: Debbie Morrow says people stop to take pictures of the desert garden she created. Morrow had never gardened before turning the hillside behind her East Wenatchee home into a desert garden. The Morrows started their hillside garden by planting cactus and agave, later adding other plants.

irri gation system. "Tony reall y fought me on those other plantings, though ." she said. "He said I was creating more work than we wanted to do . and it has

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been more work." Much of the work involves weed-

ing and trimming p lants, particularly cactus. And this comes with a price. "One time I was coming down the hill from weeding and ran into a pencil cactus , and a p iece of the cactus stuck in my leg. It hurt,"she said.

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with next-door nei g hbors , who added similar drought-resistant p lants along their emb ankments . Debbie says she enjoys sharing p lantings with others in the neighborhood, too. Tony says the embankment is as full as it 's going to he, then he

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STORY BY JAANA NATTON

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Ohme Gardens, located in the hills above Wenatchee , has acres of trees, ground cover plants , a myriad of stone pathways and ponds Herman Ohme and wife Ruth built over 10 years.

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he sight of the lush spot of a forest towering over Wenatchee's Tsagebrush-scattered landscape is startling, if not magical. Ruth and Hermann Ohme first brought the evergreens to their new and unusual habitat on the bluff in 1929, and they took hold. against anyone's beliefs.

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Today, Ohme Gardens is nine-acre

woodland oasis. While its trails only add up to about a mile and can be completed in as quickly as 30 minutes. those numbers are deceiving. The paths wind up and down, turn and twist. It is not a trek to be done in a hurry, not only to ensure safe footing. but because one would miss too much.

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There is something to discover at every turn, as the plant varieties change depending on the environment. Many

diverse mini-ecosystems can be found

on the hilltop , from dry patches where thyme thrives to shady hide-aways inhabited by Maiden Hair Fern (Adiantum) and Hosta. Ruth Ohme spared no effort in tucking the little fern starts into the rock crevices, and today they sway in the ever-prevailing breeze with roots firml y in place. Creeping Thyme (Thymus) can be found everywhere at Ohme Gardens. w here it is a dominant ground cover and fills the spaces between stepping stones. No need to worry about stomping on the tiny stems: they tolerate it quite well. Another deli ghtful ground-creeper at the gardens is Vinca. also known as Periwinkle or Myrtle. Its deep emerald leaves match the tall evergreens way above its reach. As the name suggests, the flowers are a periwinkle blue. In dry locations, the visitor can find Sedum matting the area. It 's a p lant that enjoys rocky habitats, producing an abundance of yellow flowers. Another name for this creeper is Stonecrop.

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Now, let your gaze leave the ground and look a little hi gher. There are many perfect viewing spots among the 52 stone benches throughout the garden, so the visitor can focus on the view rather than his footing. The Ohmes planted many flowers and bushes to enliven the environment. There are wild roses ( Rosa) scattered along the hillsides, occupying sunny spots.1heir bright, p ink flowers turn into rosehi ps in the fall, and can be dried to make tea. Another beneficial bush the hiker can find is Hypericum, or St. John's Wort , which has medicinal uses. Among the edible plants are ground-covering Kinnickinnic (Arctostaphy los), with its brig ht red, tart berries in the fall. Tea-lovers may be interested to see Bee Balm (Monardia) with its pink flowers that are used to produce bergamot tea. Have you had your Earl

Grey today? Strolling up and down the hillsides, visitors come across one of the most prevailing bushes, Cotoneaster (Cotoneaster Horizontalis Perpusillus), with its stiff, extensive branches and bright. red berries. In its demanding environment, Cotoneaster seems as unyielding as the Ohmes faith in their project.

At the Entrance Lawn, visitors find

the first cultivated area of the gardens. The Ohmes planted 25 poplar trees over two acres to get their dream off to a start and added evergreens which they collected from the surrounding foothills , Today, some of the initial trees are so sturd y a grown man's arms won 't reach around their trunks. Thousands of trees and plants inhab it the area now. There are conifer varieties

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such Douglas fir ( pseudotsuga menzicsii). Western hemlock (tsuga heterophylla) and many types of spruce, as well as such

deciduous trees as maple (acer circinatum) and mountain ash (sorbus aucuparia ), which is also known as a rowan tree. I)ue to the mixed forest, many birds enjoy the shelter and food the gardens provide. You can observe mountain chickadees (poecile gambeli) busil y pecking at the p inecones and completely ignoring visitors. In the fall, mountain ash provides red berries for the birds as they fatten up for winter. Flickers (colaptes) , great horned owls (bubo virginianus)

and quail (callipepla californica) inhabit the area, as well. For

an evening visitor , galliope hummers (selasphorus calliope) might be a special treat to see. The gardens aren't exclusively for winged creatures. Those of the four-legged variety also live at Ohme Gardens, or at least pass through its open borders. Big horn sheep (ovis Canadensis), which live on the surrounding hills, come by on occasion, as do mule deer (odocoileus hemionus). Squirrels (callospermop hilus lateralis) and chi pmunks (tamias) have found hiding places in the gardens along with rabbits (sylvila-

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1991, Washington Parks and Recreation bought the property.

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It 's well worth it to stop to peer into the ponds, as they contain more than just water. The Sylvan Pool, originally the Ohme famil y 's swimming pool, is now home to numerous salamanders (caudata). They found their way in there naturall y and thrive in the shad y coolness. 'rhere are also Koi fish (cyprinus carpio) in the pools , which are easy to spot due to their bri ght orange color. With closer inspection, one can see water striders (gerridac) darting along the surface. There is no shortage of bees (anthop hila). butterflies (lepidopt era) and other tiny creatures at Ohme Gardens. They flourish in the environment and help to maintain it by pollinating and balancing the habitat in many other ways. Despite its long history. Ohme Gardens is far from being a finished story It is a growing and changing ecosystem. Plants die, others appear voluntaril y, and the conditions change. A tree may fall and leave a formerly shady spot exposed to sunlight, thus changing the conditions for everything else that

grows around it. Or, what started out as a sunny meadow can over time become a shady woodland as trees gain height and

width. It is well worth it to visit the gardens throughout the year, as the changing seasons each offer their own delights. Ohme Gardens is open from April 15-Oct. 15. Spring and fall hours are 9 a.m. to 6 p.m. Closing time is extended one hour between Memorial Day and Labor Day. For more information. visit ohmegardens.com. 11

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PHOTOS BY MIC HELLE NARANJO

A storied tradition

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Local book lovers share their passion

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a Reading Disorder's March meeting at Gadino's Sunnyslope home. The club rotates who hosts each meeting.

sting Club with a Reading Disorder. The Wenatchee hook lub's name hints at its sharp wit , and its ease at bonding over a good meal. Member Maureen Duane admits she simply "likes getting together with my friends and having a good discussion." She is one of about 30 fluctuating members, of whom eight to 15 attend any given club meeting. "We are first and foremost a group of friends, so our gatherings are reall y a nice chance to see each other quite often," Maureen explains. "We rotate

around to various members' houses for our meetings. The host will make

a main dinner dish , and everyone else will bring things to share: sides, desserts, appetizers. drinks, etc. We usually chat and catch up, then dish up food and sit down to cat. Then once everyone is settled, we talk about the book." The North Central Regional Library (NCRL) provides hooks for Eating Club with a Reading Disorder , along with more than 200 other book clubs in Chelan, Doug las, Grant, Okanogan and Ferry counties. While there is some truth to the stereotype that book clubs are comprised mainl y of middle-aged women who read the latest popular novels, many clubs

break the mold. In Twisp, there are two examples: One is a nonfiction-

only group headed by a man who trav-

els throug hout the winter months, and another comprised of backcountry horsemen. In Tonasket, there is a club that focuses primaril y on deaf culture. There is rarely a lull in the conversation at Eating Club meetings , according to Maureen. "Overall," she says, "it seems like there is always someone with good questions, like something they didn 't quite follow in the plot , or motivations of a character that were hard to understand. If it is non-fiction , sometimes there are members who have personal things to Mlu / J w, ' 2 0 1 7

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The spread and book being discussed at the Eating Club with a Reading Disorders March meeting.

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interject . For example, one member told us her grandfather was probably on the same crew that worked building the Grand Coulee dam as the guy in The Boys in the Boat." Other times, the group simply

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begins by discussing "whether or

not people actually liked the book ... It seems like once we get going. we don 't lack for things to discuss ... . This discussion can dominate the majority of the evening, or sometimes we trail off after 30-45 minutes and veer off into other topics." Book selection is equall y relaxed. "Maybe once a year, [member] Katie Dolan takes down a long list of suggestions. and then works with the library to get multip le cop ies of whatever she can . We usually have a nice long list , so finding things to read hasn't been an issue." Besides supplying clubs with books, the NCRL also provides book recommendations and discussion questions , also arranging 'A Reader 's Nig ht Out ' social event for book club members and author visits . For outreach specialist Anne Brangwin (herself a member of the Beta Theta Theta Kappa club), the best part of partici pating is "the social interaction. When you read a good book," she reflects. "you have people to discuss it with. Oftentimes, you read something good, and no one else has read it." Anne takes obvious pride in the regional library system. "We have an exceptionall y large book club collection - 1,500 titles - so we have the ability to give most clubs what they want ," she says.

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Roxa Kreimeyer is one of two remaining ori g inal members of the Mary Kazda Book Club. The Quincy group is the longest -running book club serv ed by the NCRL. The club began in the early 1970s as the Wednesday Book Club. In 1993, members voted to change the club's name, to honor their long-time leader who had passed away. Roxa is most fond of the club's livel y discussions. "The group enjoys each other," she explains. In fact, the club has become so popular . that it divided a few years ago. That 's when membership rose to 21, and became unwieldy . It currently has 16 members.

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Books set aside for different book clubs sit on shelves at the Wenatchee Public Library. She describes members as "an educated group of older women, aged 60-91." These women are perhaps

more methodical in their approach: The member who chooses the book GREAT Book Club members Kara Norland , left, and Malia Knell , share a laugh during club gathering at ICE in Pybus Public Market in late March .

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is in charge of leading its discussion. The club coordinator organizes meetings at the Quincy library on the first Wednesday of the month. The meeting is always followed by a prearranged lunch outing.

When it 's time to select books . members turn in the name of a book and a short summary, Roxa says. Then a committee goes over them, and checks with NCRL as to availability of the books.

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"We tend to read books that expand

one's thinking,"she adds. "They range from biograp hies to novels. One of the most memorable was The Boys in the Boat, which created much discussion. Another was All the Light We Cannot See, a novel about World War II , We have read classics, such as Jane Austen , as well as recent books. Those that engage the reader are appealing, and create the most discussion." As far as rep licating their camaraderie, Roxa recommends first forming a core group. "Decide what kind of books you would like to read." she says. "Decide if you want a leader... some clubs just start sharing about the book at their meeting ."She grins, adding. "Book clubs are fun. often. we read books that we would otherwise

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12-year-old girls from Wenatchee.

"My mom has been in a book club since I was 1 year old, and I thought it would be fun to have one of my own, " Hanna recalls. "I decided to start my own and invite my friends, because we all love to read, I love books and want to be an author someday " Hanna adds.-I really like being able to have all of my friends meet

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love of books. It 's nice to be able to go out of my comfort zone and try books that others enjoy. Our club brings us together and makes us closer, even thoug h some of us are not in the same school anymore." The GREAT girls are mature and dip lomatic beyond their years. They

take turns acting as meeting hostess/

discussion leader. As M a n n a points out, the group reads "a variety of genres, to make sure all of us read the books we enjoy." Hanna adds, "It's nice to get different perspectives on what books my friends like to read." As a group. they decide upon future selections.

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lob- Chris Colfer.

Left: Members of the GREAT Book Club read a clue during their scavenger hunt at Pybus rod Public Market in late March ,

Most popular book club selections of

Your Guide to Everything in North Central Washington It 's the 2017 Spring/Summer edition of the Wenatchee

Valley Visitor's Guide. Its 100 pages of great ideas for things to see, do and experience throughout the region - it's almost overwhelming.

2016 and 2017

Pick up a free copy at the Wenatchee World and at locations

1. All the Light We Cannot See, by Anthony Doerr

throughout North Central Washington. Or read a digital edition of our visitor 's guide online at wenatcheeworld .com/vg/2017/

2. The Ni ghting ale, by Kristin

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3. A Alan Called Ove. b y Frederik Backman

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4 . The Glrl on the Train, by Paula Hawkins

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Their discussions have g e nerated livel y conversations, and helped strengthen friendships. "We started with 12 girls who didn 't know each other super well . and now we are a super-ti ght group," Hanna says. "We have parties , ice skate , go to water slides . have a cookie exchange... we have all grown closer through this club... this is what has kept our friendship going. "

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Hanna admits . "1 am lucky to have

such a group of amazing friends. I know they will always be by my side, no matter where we go. I think of it as us being the pages; our book club is the spine . and our friendship is the cover. " "The best thing you can get out of having a book club, " she says , "is true friendship."

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friends, ' Monaco said during a recent afternoon visit to his backroom winery and tasting room. "After awhile, I got tired of watching a nd helping them make their wine. The whole state was going bonkers with wine. It was happening all around us. I wanted to be part of it. " No doubt about that. Between 2001, when La Toscana Winery and Lake Chelan Winery opened the first wineries in Chelan County, and 2016, the number of Washington wineries has grown from 170 to more than 900. Monaco made his first 30-gallon barrel of wine in 2006. He and I and another Italian amateur winemaker. Fred Carani . went in together to buy a ton of Cabernet Sauvi gnon grapes from Ryan Patrick Vineyards ' Ancient

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ington 's famed Sagemoor Vineyards near Pasco.

"I don 't know if it was because I was Italian or what , but I wanted to make my own wine," Monaco said. He became bonded to sell his wine in 2011. The rest is history told in gold - Gold and Double Gold medals from the Seattle Wine Awards and Foothills Magazine 's own Wenatchee Wine & Food Festival are disp layed behind his tasting room bar. He makes just three wines: Ruthie 's Reserve (a Bordeaux blend named for

his mother). Corner Store Cabernet Sauvignonand Villa Monaco Merlot. All superb. He doesn ' t p lan to expand the 250 cases he now makes in the cramped backroom of the store. He said his wines sell well through the store and wine club, so why make more work f or himself when his dream has been achieved. Monaco comes by his talent for making and merchandising good wines naturall y, but also through training and hard work. He recalls as a youngster herding ducks for his grandfather who ran a duck farm on Long Island, N.Y. The farm supp lied nearl y all New York City 's restaurants and Chinese markets with ducks. Business ownershi p ran in the family, and also the Italian culture of serving wine with dinner. Grandfathers on both sides of the family made their own wine, which was served with supper every evening, even to the kids.

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Monaco left home for Miami Dade

Ides Compw

College in Florida, but later felt he

needed a more hands-on education .

He flew to Europe and apprenticed in a bakery in Switzerland . He met Nancy, a Canadian , there and they would vacation in France and Ital y. often working in vineyards along the way. The couple legall y worked in

Swiss bakeries for five years.

They returned to the U.S., married , and fell in love with Leavenworth while visiting a friend there in 1976. The same year, they opened Oberlin Bakery in what was the old Ford dealership. In 1982, they moved the bakery

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Clockwise from bp Left: A bott;e of Villa Monaco's 2014 Corner Store Cab, one of three wines that Mike Monaco ma kes.

Bottles of wine for sale at Monaco's Corner Store , which offers one of the region's

largest selections of Washington, California and international wines, as well as craft and imported beers and ales.

A sign adve rt i sing wine tasting at Monaco 's Corner Store in busy downtown L ea v e nwort h.

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to 703 Front St., the Corner Store 's present location. They bought the gift shop next door in 1988. Nancy Monaco still runs Red Baron Gift Haus. The bakery became a popular lunch and brunch spot and Leavenworth's first coffee house featuring local and traveling musicians. A satellite bakery store in Wenatchee was also a success. But the long hours were grueling. They converted the bakery to a wine and gift shop in 1998. The prized Leavenworth location allowed him to expand as they refined their new business p lan.

"I don 't know how I had time to do it. It consumes you."he said about the long hours of baking European-style breads and pastries. The ovens were sold to make room for fermentation tanks and French oak barrels. It turns out making wine is not so

different from making bread - great ingredients and trained patience to let yeast do its work , but no baking or gett ing up at 2 a.m. to start the daily process. Less work , but the same work ethic he's used for nearl y 40 years. "I'm just trying to make the best wine I can possibl y make,"he said.

ex pansi ve

outdoor patio w ith

famil y and friends under the Sleep ing Lady mountain profile.

Savor house specialties and Pacific N W favorites , or enjoy an apr es climb, bike or hike drink . While you 're here, stretch your legs with a bird walk! On Icicle Road , 2.6 miles outside Leavenwor th. Sleep ingLad y.com ( 509 .888.9019

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I FURTHER REVIEW

A TASTE OF NCW WINES WITH BARB ROBERTSON

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People often confuse Petite Sirah as a form of Syrah. However, it is

950mL

2015 Orang!c. uscat,

Lake Che

Hard Row to Hoe 2015 Afternoon Delight, $24

there isn 't much planted world-

If you closed your eyes , you

is also known as Durif It was f i r s t found in France in the 1800s and wh ile popularity has increased,

out a slightly different side of the

lavender greet you with aromatics.

The palate is tight with acid and tannins, but decanting really opens

the wine up to reveal more berry, plum and pomegranate. Dark

chocolate, herbs and spice lend

complexity. If you love venison, this

would be a great wine to pair with it. Lamb and even beefburgers would hold up to the wine, too.

O F

1.8%Uy v?ul .

a completely differentgrape that

grape. Plain Cellars expresses this facet well. Blackberry with slight

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WASHINGTON

2013 Petite Sirah, $35

tion in California, where the grape is grown with success in the Lodi and Paso Robles areas. The cooler climate of Washington state brings

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Plain Cellars

wide. It started gaining recogni-

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might think this was a perfume.... the hallmark aromas of Orange Muscat can 't contain themselves in the glass. The orange blossoms of my youth waft up to greet me and jasmine is closely behind. On the palate , flavors of apricot, mandarins and spice give my mouth lots of love. The grape is uni que and is sometimes seen in California , however this one is grown in the Chelan AVA. It would be a nice afternoon bridal shower wine, a sipping-by-the-lake-on-a-warmday kind of wine, as well as a good partner with shrimp, Asian dishes and creamy cheese. It 's not just an afternoon delight!

A N C I t N T L A K E S C O L U M B I A V A I. L E Y

1519 1 AttlII I 11% If 1It19I

Jones of Washington 2015 Sauvignon Blanc, $17

• It 's the time of year when the • grass greens up on our hillsides and the lawnmowers serenade us in the • mornings and evenings. It 's also time when many of us start thinking about Sauvignon Blanc again.

Sauvignon Blanc has the wonderful • summer aroma of cut grass, and Jones does a g reat job of capturing • the essence. They partially ferment

it in oak, which gives the wine a • nice, round mouthfeel while still retaining the crisp acidity associated • with Sauvignon Blanc. The citrus

with a touch of pineapple complements the herbaceous quality. It would pair well with oysters, mussels, goat cheese and herbed salads .

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UPON FURTHER REVIEW

Villa Monaco

2012 Ruthie's Reserve, $26

Featuring

Classic Bordeaux blends with Cab-

Thl

ernet Sauvignon, Cabernet Franc and

Moonshine

Merlot are typically crowd pleasers, and this version with its bright black cherry nose and lush , textured palate

Har Open I3ailti

is a sure bet for a gathering. It will be

especially good if the food is centered on lamb or beef Ruthie 's Reserve is ready to drink now, but I enjoyed it best on the second day. It opened up and showed off some nice flavors of cherry, boysenberry, baking spice and cocoa. The wine is avail-

able at Monaco 's Corner Store in

i eavenworth Mike also has a lot of f u n things in store to take a took at while

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ood culture in the Wenatchee Valley is growing up. Over the last few years, Fthe number of high-end restaurants

moving to the region has increased signifi-

cantly. With an abundance of seasonally available fresh produce , a burgeoning tourism industry and a growing population of retired professionals and discerning young families moving to the area , these newer establishments have discovered that our valley is a great arena for pushing the enve-

lope when it comes to developing cutting-

Foonin s

edge menus. Colin Patterson and Amber 7ande are the purveyors of Leavenworth's newest culinary venture. Best known for their involvement with the trend y Seattle restaurant Sutra , this coup le brings a different twist to the valley with their ei ght-course, three-hour, seasonal dining experience. [inner starts at $85 per person. A visit to Mana is unlike anything I

have ever encountered outside of a major

metropolitan area . All dishes are prepared b y hand from locall y sourced . wild foraged and organic ingredients. Seating for dinner requires a reservation and the fixed-theme menu is set only days in advance.

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Here ' s a partial list of my favorite dishes from the night I indulged in this epic food adventure, which had

an Asian theme. For the

sake of brevity, I left out

some of the other spec-

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tacular medleys that fell in between these hi ghli ghts. The first course was the Black Garlic-Pistachio Cheese Gratin with Garnet Mustard Sprouts, Pome_,.ranatc Molasses and Parsnip Chips . If this were the only thing I had eaten all ni ght, I would have still left feeling satisfied. Fortunatel y for me, seven additional courses were to follow, each presented in elaborate and intricate detail. The fourth course was the Kaffir Lime-Sesame Seed Heirloom Sushi Rice Cake. King Salmon with a Ponzu Reduction, Berbere Butternut Squash Crisps and Toasted Nori. T his was the most delicate salmon preparation I have ever eaten. When I asked for recipe details, Colin was happy to explain the multiday marinating process. A smarter person would have pulled out a pen and taken notes. Skipping ahead to the sweetest segment of the ni ght: the eighth course,

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Top: Spending time with each table, coowner/chef Colin Patterson explains the elements necessary for creating each unique course. Bottom: At evening time at Mana . lights illuminate the porch as diners inside partake of their one-of-a-kind eating experience.

Windermere

\VENATCHEEPJVER BLUEGRASSFES11VAL

Pine Speared Cinnamon-Ca rmelCoconut Ice Cream Pop with CacaoWalnut-Black Lava Salt "Dirt " and Pine Sugar "Sand." By this point in the evening, I was so full I was afraid to move. However, I couldn 't resist eating every last bite of the grand finale . Mana had nailed it, once again.

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Le aClockwise from Bottom Left: After the evening's fourth course , guests are given an opportunity to taste and smell some of the ingredients singled out during their meal.

Jacob wilding assembles the evening's first course: Fried Seaweed Crisp with Baked Cashew Cheese-Ponzu Marinated Shitake Mushroom with a Parsley-Green ChileYuzu Chimichuri and Micro Mustard Green.

Happy owners, chefs and beverage cultivators, Collin and Amber have created an elaborate dining destination that gives back by using only locally sourced foods in an attempt to reduce both their carbon footprint as well as that of their patrons. 56

Foornnls

.Uu1'IJun.' 2017

I chose to enhance my dinner with the Non-Alcoholic Elixir pairing ($21), so each course was accompanied by an equall y impressive drink concoction prepared in-house by the Maria staff . My fa vorite beverage of the evening was the Apricot NectarI avender-Lemon Balm Tincture Elixir with a Lavender Dusted Rini served over Elderberry Ice. Unbelievable. If you prefer wine and spirits with your meal, wine is available for purchase by the glass. An alcoholic pairing is also available for 542 . For the pairing, the pours were generous

and featured several local wines from Boudreaux Cellars and Baroness Cellars, along with international delicacies such as the Priorat Natur Vermut from Ital y and a fine Champagne from Cuvee des Jean of France. What was most impressive about the evening were the obvious preparations that had been made to make guests feel welcome and well-cared

for. Upon opening my napkin , a little

note fell out. "Did You Know?" it said, ..You al w ays seem to have the ability to maintain a peaceful undercurrent. You a r e a safe haven for many hearts."

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This sweet message became my soothing mantra during the rest of the evening.

When talking with Colin and Am-

ber, it becomes immediately obvious that they have poured their hearts and souls into Mana . "There ' s an intentionality and loving presence that is held in this space which is super important, " said Amber. We want to share this love through the food and drink we serve," added Colin. "The goal is to shorten the footprint and create food with less of an environmental impact. We are an ingredient-driven restaurant . We p lace importance on sourcing highquality, organic produce. The food and drink is meant to be elegant and

creative. We want the food to be balanced for t h e body so that it makes you feel good too." Looking to the future, the couple have been making plans to open a kid-friendly , outdoor seating area for "happy hour " dining . The garden will be open to the general public and will feature walk-up service for seasonal beverages - think kombucha and beer on tap and elixirs and wine by the glass - along with a lighter appetizer menu . The couple will also continue to host their popular mid-week locals ni ghts once a month which feature a scaled back threecourse version of dinner with a more economical price tag . 11

_ k 7

Getting crafty

with

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Artist and Saddle Rock Pub & Brewery bartender Jennifer Walter . 0

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beer ,

The art of Jennifer Walter • BUZZ • .. ••

Visit

buzzncw.co tofmd out more

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pother life. That 's what artist Jennifer A Walter said she's giving the materials in her art. Not traditional materials like oils or pastels or ink , but the bits and pieces of things people normally throw out. Bits of wire from old gardening projects, spent bullet casings and bottle caps. Lots and lots of bottle caps. "I want to bring beauty into the world . I don 't like throwing things away because then you 're saying 'You're done. you're useless.' And I don 't want that , I want things to have another life," Walter said. "I've been afforded the chance to live so many lifetimes in this one life, so whether it 's bullet casings or pieces of fabric or bottle caps, I want to make them

enjoyable again." It wasn't until five years ago that Walter, a lifelong creative began turning to the materials around her home for artistic inspiration. "With a mechanic for a fiance, there 's always 18 packs of PBR or Rainier in the frid ge in the ga rage, and I hated throwing away all of the recycling. I started looking at it like, 'What

can I do with this?' Old timers coming

back from World War II would sit in their garage and drink beer, and then they would build airplanes out of these cans - so I would probabl y say that

my first influence was seeing these beer-can airplanes."she said. "These

days... they 're coming out with such great labels, and the caps have character, and it's just a shame to put them in the recycling bin. I like to show my

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Beer bottle

cap earrings

made by artist and Saddle Rock Pub & Brewery bartender Jennifer Walter ,

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Walter repurposes parts from beer bottles and cans in her artwork , which includes bottle cap flower arrangements. love for beer and share it with other people." Walter is a bartender and server at Saddle Rock Pub & Brewery in Wenatchee . With bri ght red hair and a beer can tab wallet chain , she 's not hard to spot . On any given shift at the pub , you m ig h t catch her gifti ng one of her ,u 't o m er s wi th ht r t o k e n beer 62

FtxYnuiiis

Afm• /Jun ' 2017

flowers. "When I hand them one of my recycled flowers and they 've never seen it before. I can see the sparks in their eyes We all need money for rent and dog food and that kind of stuff . but the reason I make them is that I really enjoy sharing them. I really enjoy making people's day," Walter said. "It

...

spreads that joy and that love, and it incorporates my love of beer and my community that 's around me. I like to make a point that all of these caps, maybe a quarter of them actually come from my household , these are people that now I' ve made friendships with throug h the pub. and they 're bring ing me bags of caps." Walter 's love for beer has been longstanding . She began brewing when she was 18, picking the brains of brewers in Seattle and eventually landing apprenticeships with regional breweries. She said it wasn't until she found the ri ght sty le - when she had her first stout - that she enjoyed beer. But once she did, it was the whole experience that drew her to brewery culture - going to the pub, talking with people, and of course, picking the ri ght brew. "Each beer has a personality. " she said. "1 developed from liking stout into enjoying other beers when 1 was landscaping . In Arizona at 3 o 'clock in the afternoon when it ' s 100 degrees. you 're not going to drink a stout on the tail gate . I started trying other beers, and I found that there 's reall y a brew for every time and place, whether it 's Coors on the tail gate, a rasp berry framboise on a date or my old friend , stout." Walter said she's always been

â&#x20AC;˘ BUZZ sPo

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Walter 's beer can tab wallet chain and bracelet creations,

drawn to the arts, starting with

beadwork at a young age.

"I started when I was 6, sewing beads onto leather, believe it or not. My mom gave me a needle and I was watching her do it and I wanted to do that , and she allowed me to,"she said. "That was very empowering to start that young." Later, she 'd get into pastels and music. Before she ended up at SRPB, Walter lived her "many lifetimes." "Having an unconventional upraising gave me a lot of self-confidence to be able to go p laces and do things in my life that a lot of people would never do.,. I grew up country - farmers, ranchers - my mom was an ironworker. I got into punk rock and then into hip-hop, and I used to D] hi p-hop and old reggae - like underground stuff - and from hiphop... I got into jazz and blues," she said. "I followed the Grateful Dead for two years. That was a totall y dif-

ferent world and a different lifestyle. I had dreadlocks down to my butt, lived on a school bus. I got into bartending and began working at music venues and punk rock taco shacks." Walter said that the diversity of the art she creates - flowers , wallet chains, earrings , and more - reflects the versatility and styles of beer. Art, like beer, has many personalities.

Interested in Jennif er Walter 's art? Contact her at

Hear more about BUZZ NCW on The Quake 102. 1 every Thursday and Friday afternoon! theguakei02i.com

jenstar23@hotmail.comor find her on Instagram-at

orabbitsfootdesigns. Or catch her at the pub at 25 N Wenatchee Ave. In

Wenatchee.

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