March 2012 - Walla Walla Lifestyles by Walla Walla Union-Bulletin

healthy

lifestyles in the Walla Walla Valley

T H E VA L L E Y â&#x20AC;&#x2122; S P E O PL E , W I N E & F O O D

March 2012

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The B Side

Jazzes up the local music scene. Supplement of the Walla Walla Union-Bulletin

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table of contents

MARCH 2012

MY FAVORITE THINGS

Kimberly Miner

MORE LIFEST YLES PLEASE LIKE US

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PLEASE FOLLOW US

A BRiEF HiSTORY OF WiNEMAKiNg iN WALLA WALLA The Valley has been home to great grapes for more than 150 years.

WALLA WALLA DiSTiLLiNg COMPANY Spirits with a noticeable essence of Eastern Washington.

WHAT’S NEW iN W2? A Wing and a Prayer BBQ opens a brick-and-mortar restaurant; Shear Bliss Spa & Salon oﬀers pampering services downtown; Blue Window Vintage specializes in retro styles at budgetfriendly prices.

MY FAVORiTE THiNgS Kimberly Miner

THE B SiDE Crowd-pleasers Kate Morrison and Phillip Lynch stake their musical claim with the launch of their debut CD — ﬁlled with beautiful, pared-down and soulful music.

PLANES, TRAiNS AND AuTOMOBiLES How a Glacier Blue 1954 Ford F-100 pickup made the journey from Texas to Walla Walla.

NEW DigS Ty and Diane McEuen’s tri-level home at 1317 Lowell Drive.

SECRET gARDEN The Art Rempel Natural Area of Fort Walla Walla Park.

WHERE THE KiDS ARE ALL RigHT The Health Center at Lincoln High School provides muchneeded medical and mental-health care.

SPRiNg DETOx Lifestyles’ Melissa Davis gives readers helpful and yummy ways to spring-clean their digestive systems.

WALLA WALLA ViOLENCE PREVENTiON Incidents of violence and its deadbeat companions — abuse, neglect, indiﬀerence to suﬀering — are part of our daily lives. Even in Walla Walla. But a group of concerned citizens, volunteers and professionals are doing something about it.

YMCA — CORPORATE CuP The Y sends out a challenge to all local businesses to get moving. Which companies will be the ﬁttest of the ﬁt?

Photo by Greg Lehman

CHEF’S TABLE Chef Kory Nagler and his wife, Rachel, on their newly opened breakfast and lunch spot: The Maple Counter Café.

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Come experience Amavi’s new tasting room at 3796 Peppers Bridge Road.

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E DITOR ’ S C OMMENTS The Walla Walla Valley has always had a reputation of growing quality — wheat, onions, grapes, children, arts and, now, music. Audiences are flipping for The B Side, a local duo who recently put its offerings on a CD. Lifestyles gives readers a sampling of what makes this pair tick. The magazine will reflect this growing quality in the music scene, with monthly stories on local musicians. To some, the growth in the wine industry may seem to have happened almost overnight. However, Myles Anderson shows readers that this industry has been progressing for the last 150 years. The Walla Walla Distilling Company is also on the grow. Mother Nature forced Jeremy and Katrina Roberts Barker’s hand in 2005 when an early freeze seemingly ruined their grape crop. This disaster proved to be simply a challenge as the couple saved the day by producing ice wine and grappa. This started them on the road as the only distillery in the region. They have grown their business to include such spirits as vodka,

/ by Rick Doyle

whiskey, brandy and gin. Growing the waistline has never been a problem with many of us. A visit to the Chef’s Table for a conversation with Chef Kory Nagler of the Maple Counter Café shows the restaurant business has added another taste-treat. There is also a growing interest in health issues. Lifestyles will continue to offer four expanded issues each year that provide coverage of this important subject. In this issue, we give you a look at The Health Center at Lincoln. The school-based clinic has grown from humble beginnings and has become quite the success story. Violence is a growing problem in this community and in communities around the country. Find out what is being done about it in a story about the Violence Prevention Conference. Now, in case you are growing bored with my prattling, I encourage you to digest the content I’ve highlighted and all the other interesting features we have crammed into this issue. Enjoy!

March 2012 PU BLISH ER

Rob C. Blethen E DI TOR

Rick Doyle A DV E RT I SI NG DI R EC TOR

Jay Brodt M A NAGI NG E DI TOR

Robin Hamilton PRODUCT ION M A NAGER

Vera Hammill A RT IS T IC DIR ECTOR / DE SIGN ER

Steve Lenz CON TR IBU T ING W R IT ER S

Myles Anderson, Melissa Davis, Janna Dotolo, Sarah Kokernot, Elliot LaPlante, Karlene Ponti, Diane Reed, Rick Von Samson PHOTOGR A PH ER S

Melissa Davis, Colby Kuschatka, Steve Lenz, Greg Lehman, Joe Tierney SOCI A L MEDI A A ND W EBSIT E

Jennifer Henry PRODUCT ION STA F F

Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows SA L E S STA F F

Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman COPY E DI TOR

Chetna Chopra FA S H ION / BE AU T Y E DI TOR

A legacy of passion for outstanding red wines. Elegance. Character. Consistency.

Elliot LaPlante E DI TOR I A L A SSIS TA N T

Karlene Ponti A DM I N IS T R AT I V E A S SIS TA N T

Kandi Suckow COVER: Photo by Greg Lehman FOR E DI TOR I A L I N FOR M AT ION

Rick Doyle rickdoyle@wwub.com Robin Hamilton robinhamilton@wwub.com FOR A DV E RT I SI NG I N FOR M AT ION

Jay Brodt jaybrodt@wwub.com

Don’t miss Walla Walla’s pioneer, award-winning winery in the shadow of the picturesque Blue Mountains.

PLEASE LIKE US

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~tastings are always free.~ www.wallawallavintners.com | PHONE: (509) 525-4724

Union-Bulletin.com

PLEASE FOLLOW US

Wall a Wall a Lifest yLes 9

Food

by Addison Magness / photos by Greg Lehman

The Maple Counter Café Kory and Rachel Nagler, owners Traditionally one of the most popular seats in a restaurant, the Chef’s Table offers the diner an opportunity to talk to the chef one-on-one — to discover his or her favorite local hangouts, predilections and food philosophies — while enjoying a specially prepared dish.

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Above: A warm and inviting place on a cold winter afternoon.

Wielding antique kitchen utensils and staying true to family recipes, Chef Kory Nagler and his wife, Rachel, strive to keep tradition alive and be the epitome of good hospitality at their new restaurant, the Maple Counter Café. The old car-transmission shop on East Alder opened a restaurant; they opened that in would cook when I wasn’t even hungry. Street now serves as a cozy hub for good food, 1981. I was born in 1983, so I was literally Then I started working for my parents hot coffee and warm conversato learn all the recipes tion. Having grown up in his intensely about five years parents’ restaurant, The Oak ago, with the purpose of Table, in Sequim, Wash., Kory opening a restaurant. learned the meaning of hospitality at a young age. LIFESTYLES: The Maple Counter uses the Why Walla Walla? best-quality ingredients and follows time-tested family reciCHEF NAGLER: The pes. The restaurant even uses short answer? My wife and an original sourdough starter I fell in love with Walla created by Kory’s grandfather Walla. We wanted to open in the ’70s, to ensure a quality a restaurant, wanting to product every time. start a life together. And The Maple Counter seeks to we knew if we were going create a welcoming and homey Above: Kory’s Custom Brew from the Walla Walla Roastery is sold at the into the family business, we environment for all to enjoy. The custom-built maple checkout counter. couldn’t stay in the town high ceilings and handcrafted we grew up in. My parents woodwork done by Nagler’s father create the raised in a restaurant — especially when own a restaurant in Sequim, and my aunt perfect haven from the cold, blustery winter. I was really young, because they were and uncle own two restaurants in Port A piano sits in the dining room, waiting to be running a new business, so it was my Angeles. played by guests. playground when I was a toddler. So, I’ve

LIFESTYLES: What is your background in cooking? CHEF NAGLER: My grandparents opened a restaurant, and then my parents

been around food my whole life, but I didn’t really take an interest in cooking until I was out of the house, and I had to start doing things myself. I started experimenting at home, and it became a sort of creative outlet, like my music. I

LIFESTYLES: My housemate grew up in Sequim, and I have heard her talk about The Oak Table. CHEF NAGLER: There ya go! Well, we couldn’t open this anywhere near The Continued on pg. 12 > Wall a Wall a Lifest yles 11

Food

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<continued from pg. 11

Oak Table, because it would be too much alike. I have totally taken what I’ve learned from them and from my life there and am applying it here. We took a road trip here and immediately knew that we wanted to live here. We didn’t quite believe it because it was too immediate, so we came back another time, and then it was settled. We started looking for available restaurant spaces during our second trip here. LIFESTYLES: How is this café the same as your parents’ restaurant, and how are you different? Do you strive to give the customer the same experience as at The Oak Table? CHEF NAGLER: That’s the bottom line. That’s it, actually. We do share a lot in the food, especially the batters. Those are family heirlooms that I couldn’t have come up with on my own. But the most important thing that we share is the concept of hospitality — it’s really intense in my family’s business. My dad has always said that we don’t sell food, we sell hospitality, and food is something on the side. You want your food to be the best food in the world, obviously, but that comes secondary to being kind

and making sure everybody really feels comfortable. That was always huge in my family; my parents did that inside and outside their business. I picked up that that was the key to their success. LIFESTYLES: Well you’re in the right place — Walla Walla is the friendliest town! There are a lot of breakfast places in Walla Walla. Do you think you have a distinguishing factor here? CHEF NAGLER: I’d like to think that the positive experience that you can count on here would be distinguishing. However, I think a lot of it is the really close attention to the quality of our ingredients, and you can count on the fact that everything is from scratch. And we put in the extra time-consuming effort to make sure everything is of the best quality. There are a lot of places in town making good food, but one thing that I think we place above all others is attention to great hospitality. I think it is unmatched; we want you to come back and be part of our family. Addison Magness is a senior student at Whitman College. Follow her blog at http//addyswwsummer.blogspot.com.

appointment only Below: Rachel Nagler takes orders in one of the dining areas.

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Stylish

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BLUEBERRY COBBLER FRENCH TOAST Granola 3 ounces salted butter 1 tablespoon vanilla extract 2 tablespoons cinnamon sugar Pinch of salt

4 cups rolled oats ¼ cup pecan pieces ¼ cup sliced almonds Honey (about 1 cup)

Heat oven to 390 degrees. On low heat, melt butter, vanilla, cinnamon sugar and salt together. spread oats on a baking sheet and drizzle with the melted-butter mixture. Bake for 10 minutes. Remove from oven and sprinkle on pecans and almonds. Return to oven for an additional 5 minutes. Remove from the oven and drizzle with honey. Gently mix with a spoon and allow to cool.

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Blueberry Syrup 2 cups frozen blueberries ½ cup water

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in a large nonstick pan (or griddle) over medium heat, melt 1 tablespoon of butter. Dip 2 pieces of bread into the egg mixture, being sure to cover every surface of the bread. Place the dipped bread in the pan and sprinkle with granola. Fry until the underside reaches a golden brown, then flip both pieces over and cut both in half with a spatula while still in the pan. Continue to cook until the granola side is golden, then plate the pieces granola side up. Add 1 cup of blueberries (fresh, if available), a dollop of whipped cream, a drizzle of blueberry syrup, a light dusting of powdered sugar and a sprinkle of granola. serve with warm blueberry syrup and a smile.

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WALLA WALLA VALLEY

Wine

by Myles Anderson / photos by Greg Lehman

A Brief History of Winemaking in the Walla Walla Valley The Valley has been home to great grapes for more than 150 years. The wine grape-growing and winemaking wine and sold it at the bakery. is France’s fourth-largest-producing red grape tohistory in Walla Walla is long and rich. The By 1882, there were 26 saloons in Walla Walla day. It was, and still is, a versatile grape capable of French-Canadian fur traders for the Hudson Bay serving locally made wines to a population of styles of wine from delicate rosé to sturdy port. Company were the first settlers in the county 4,000 people. This amount totaled just over Walla Walla experiences deep freezes to farm wine grapes and made wine as early 153 persons per saloon — counting children. (20 degrees below zero) about every six years. as the 1830s. The Canadian people considered Pasquale Saturno, great-grandfather of Doug The first one reported was in the winter of wine necessary to sustain everyday life, and Saturno, who owns The Clock Shop on Palouse 1883-84, which severely damaged the grape grape vines were improduction. After 1900, ported along with other the commercial wine essential seeds and food industry in Walla Walla plants. faded largely in part to In 1859, A.B. Roberts these freeze issues. The established one of the most recent arctic air first vinifera (the grape mass arrived on Nov. variety common to Eu23, 2010, reducing this rope) vineyard nurseries. year’s grape yields. It contained 80 varieties With Prohibition and of grapes from Orleans, the advent of the AntiFrance. Shortly after, Saloon League in 1917, Philip Ritz planted a a boom in homemade vineyard with 21 variwinemaking took place. eties of grapes in the A family was allowed by vicinity of Walla Walla. law to make up to 200 When gold was disgallons of wine each year, covered in Idaho in 1870, without a license. As Walla Walla became the one might expect, some supply post for miners of this homemade wine who needed flour, sugar, was sold or traded. The tobacco, fruits and vegwine was stored in oak etables, and, of course, barrels with spigots in wine. In 1871, Roberts Above: By1882, there were 26 saloons in Walla Walla that served wine. Here, Clem Bergevin stands the bottom so one could advertised that he had in front of Le Boucher’s saloon, which was destroyed in the great fire of 1887. Claro Bergevin photo draw wine into pitchers, 50 tons of grapes for sale. when needed. However, In today’s market, that translates to 3,200 cases Street, made wine from Zinfandel, a very popular the air space left around the spigot hole attracted of finished wine. and productive grape, and Cinsault, known at bacteria — especially vinegar-producing speFrank Orselli from Lucca, Italy, arrived in that time as Black Prince. Today, Doug Saturno cies — so the barreled wine tasted more acidic Walla Walla as an infantryman at Fort Walla carries on the family tradition by tending a vine- from week to week. Walla in 1857 and settled here. He planted 180 yard and making wine. Frank Subucco supplied a lot of domestic acres of wine grapes, an orchard and a vegetable There are several small plots in Walla Walla winemakers from Walla Walla from his 36-acre garden. The acreage was located north of Main where old-vine Cinsault grows – one at Walla vineyard, which contained Black Prince, ConStreet from Second to Ninth avenues, near Wash- Walla Museum and one off Reser Road and Fern cord, Sweet Muscat and Sweetwater Palomino ington School. Avenue, that Rich Bernave, a local oenophile, grapes. Washington state vineyards in MarysOrselli started the California Bakery at Sec- discovered. He brought me leaves from the vine- ville, Sunnyside and Stretch Island (where “Isond and Main, selling wines, liquor, tobacco, yard, and I shipped them to the University of land Belle,” also known as “Early Campbell,” was groceries, fruits, vegetables and wine grapes. California at Davis to confirm their DNA. grown) supplied grapes as well. Today, Island In 1876, he reported he made 2,500 gallons of Sure enough, the vines were Cinsault, which Belle wine is available from Hoodsport Winery. Continued on pg. 16 > Wall a Wall a Lifest yles 15

Wine

<continued from pg. 15

Revenuers began to appear in Walla Walla to scout for illegal stills that were producing grappa from sugared wine pomace mixed with water and wine and then fermented. Brandy was also distilled from wine. These beverages were served secretly on special occasions and stored in cellars away from the house, should the revenuers come snooping. After Prohibition, the first commercial winery was started by Bert Pesciallo in MiltonFreewater. After several freezes, especially the 1955 deep freeze, killed all his vines, he gave up. He eventually sold some of his winemaking equipment to Rick Small at Woodward Canyon before he died a few years ago. Rich Bernave reports that his father, Vittorio, and other Italian farmers in the late ’50s raised wine grapes for a winery started by the Pardini family in Kennewick. As the story goes, an Italian claiming to represent the Pardini winery solicited money from a number of grape growers in Walla Walla. Some gave him money to invest. However, it seems he disappeared one night with the money and never returned. Fast-forward to 1977, the year the modernday period of commercial winemaking began

in Walla Walla. Gary and Nancy Figgins, who live on School Avenue, founded Leonetti Cellar. Their first releases were delicious Gewürztraminer, Merlot Blanc and Riesling varieties. In 1981, The Wine & Spirits Magazine selected their 1978 Cabernet Sauvignon as America’s best, thus lionizing Leonetti Cellar and launching Walla Walla as a premier wine-growing area. Local legend has it the Gallo Brothers flew their secretary to Walla Walla in a private jet to get some bottles of the winning Cabernet. Leonetti Cellar is now the fifth-oldest producing winery in Washington and is world famous for its premium wines. Walla Walla now has 1,800 acres of vineyards and 151 wineries, which generate earnings of a cool $96 million for Walla Walla. Walla Walla wines are now distributed in all states in the U.S. as well as in the United Kingdom and Japan. There is interest among some Chinese wine exporters to sell Walla Walla wines in China, and there is a strong rumor that a Chinese group is looking at vineyard ground to purchase to start a winery in Walla Walla. It is expected there will be more than 200 wineries in five years, which should draw more visitors to Walla Walla, filling hotels and eateries.

The wine and culinary arts programs at the community college are expecting full enrollments for some time to come. And I’m betting there will be new winemakers and chefs from Walla Walla who will get headlines for their dazzling wines and food in the near future. Stay tuned! Myles Anderson is the interim director of the Enology and Viticulture Center at Walla Walla Community College. He can be reached at myles.anderson@wwcc.edu.

Right: Grapes from Garrison Creek Vineyard. The booming local wine industry has given rise to a burgeoning food scene.

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go to vapianovineyards.com for more information Wall a Wall a Lifest yles 17

Wine People

by Sarah Kokernot / photos by Greg Lehman

Spirited: Walla Walla Distilling Company A part has broken on the still, and Jeremy Barker has spent all afternoon trying to fix it. He’s wearing a straw cowboy hat and appears unperturbed by the bleeding gash on his hand. “You never stop working when you’re working for yourself,” he says. We’re at the end of C Street. There are dozens of wineries out here in the alphabet streets near the airport, but the Walla Walla Distilling Company is the one and only craft liquor distilling company, the first of its kind in the region. Katrina Roberts Barker, Jeremy’s wife and distilling partner, is concerned that it’s too cold for me to be taking notes in the unheated room where the still is housed, but Jeremy keeps on telling me all this interesting stuff about how they make spirits. The room is full of gleaming stainless steel, which makes it feel all the colder; my fingers are

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too numb to write down the names of every still part, or how it all works together. Suffice it to say that it’s an impressive set-up. A distillery resembles what you used in highschool chemistry, except on a grander scale. The still at the Walla Walla Distilling Company is made completely from salvaged parts that Jeremy has welded together. This seems to be one of Jeremy’s and Katrina’s shared passions: taking salvaged parts and finding ways of making something new from them. Their experiments in distilling started in 2005 when an early freeze covered the grapes of their vineyard. A frost can ruin a harvest, but, in this case, the circumstances were perfect for ice wine (made from grapes that have been frozen for two weeks or so, while the fruit is still on the vine). They harvested the grapes in the middle of the night, wearing headlamps, and assisted by Katrina’s parents, who moved here from back East. When crushed, the grapes exude a thick, sweet syrup. Jeremy and Katrina’s winery, Tytonidae Cellars, is small and does not have the kind of budget that would safeguard them from a failed crop. The ice wine was a salvation. The Barkers started thinking about what else they could do with such a finicky harvest. What could they make from the leftover seeds and skins and stems? They found that answer in grappa — a pomace brandy (which you may be offered as a digestif, if you’re invited by an Italian family for dinner). A few years later, the Barkers leased the C Street guardhouse for the bunkers on the old National Guard base at the airport and converted it into a distillery. From the outside, the Walla Walla Distilling Company looks like it would hold its own during a Russian invasion — surrounding it is a fence high enough to guard a prison, although Christmas lights and a vintage bicycle soften the vibe.

Tonight, Walla Walla is covered in a dense winter fog. When I first pull my car up to the bunker, I can’t shake the feeling I’ve stumbled across a long-forgotten speak-easy. Back in the warmth of the tasting room, Katrina and Jeremy pour a glass of their gin for me to try. They are committed locavores who are keenly aware of how their business decisions can affect their community. “We wanted to make a product that truly reflects the Walla Walla Valley,” Jeremy says. They also wanted to minimize their carbon footprint, so they make their vodka, whiskey, brandy and other spirits in small batches, using spring water and, in the case of their gin, adding botanicals that grow in the Northwest — rosehips, dandelion, chamomile and lavender are just a few of them. Many of the botanicals come from their own garden. “It’s exciting to plant something and take it through an entire process to be shared by people,” says Katrina. Their commitment to distilling has a lot to do with their mutual innovation and creativity, which is observable in other parts of their lives. Jeremy’s beautiful and delicately wrought sculptures align the bookshelves of the tasting room, where several of Katrina’s books of poetry are stacked. The metaphors of distilling haven’t yet appeared explicitly in her work as a poet, but she sees a connection between the two arts. Katrina mentions Robert Louis Stevenson’s famous quotation, “Wine is bottled poetry.” She says, “It’s similar to perfume — you can take a whole field of roses and distill it into an essential drop or moment.” In the distillery, they work to reduce fruit and grain down to their essences. Katrina mentions the concept of terroir, familiar to wine enthusiasts — many people claim they can taste the influence of granite or

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Continued on pg. 20 > 18 Wall a Wall a Lifest yles

Top Left: Juniper berries are poured into the small still for the production of gin. Top Right: Katrina pours pastis from a distinctively shaped bottle. Below: Jeremy peels some lemon while Katrina open a bottle of vodka in their small Walla Walla tasting room.

Wall a Wall a Lifest yles 19

Wine People

<continued from pg. 18

soil acidity upon the flavor of the grape. “It’s complicated and very subtle, and especially with spirits — there may not seem to some people to be as direct a correlation between the ingredients and the final products,” says Katrina. But there is a noticeable essence of Eastern Washington in the gin at the Walla Walla Distilling Company. Underneath the first piney taste, the gin erupts with lavender — suddenly you can smell it as clearly as a July day, like you just grabbed a wild strand and rubbed it between your fingers. “You know how a really good tomato tastes like the summer?” Katrina asks. I nod. I know what she’s talking about, that ability of a plant to manifest a time and place. Good spirits can do that, too. This gin tastes like here. Sarah Kokernot is a freelance writer and educator who lives in Walla Walla. She can be reached at sarahkokernot@gmail.com.

Right: The Barkers designed their own bottles, sticking with pastel colors to set off their crystal-clear liquors.

The Walla Walla Distilling Company 1105 C St., Walla Walla, WA 99362. Tastings are limited and by appointment only. A tasting event will be held March 10 from 11 a.m. to 4 p.m. Questions? Email acebarker@wallawalladistillingcompany.com or call 509-301-8834. Spirits will soon be available to purchase in Washington stores. Visit wallawalladistillingcompany.com for more information.

20 Wall a Wall a Lifest yles

171043

Walla Walla

Visitors Welcome to our Tasting Room Open Daily 10-4pm Visit our Web-Site for a 360 Virtual Tour, Wine Shop & Events 171038

171015

2901 Old Milton Hwy, Walla Walla WA 509-522-0200 or 1-800-259-WINE â&#x20AC;˘ www.baselcellars.com

Wall a Wall a Lifest yles 21

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AMAVi CeLLARs 3796 peppers Bridge road 509-525-3541 www.amavicellars.com 2. BAseL CeLLARs estAte WiNeRy 2901 old milton hwy. 509-522-0200 www.baselcellars.com 3. BeRGeViN LANe ViNeyARDs 1215 W. poplar st. 509-526-4300 bergevinlane.com 4. BUNCHGRAss WiNeRy 151 Bunchgrass lane 509-540-8963 www.bunchgrasswinery.com 5. CAstiLLO De feLiCiANA 85728 telephone pole road milton-freewater 541-558-3656 www.castillodefeliciana.com 6. DON CARLO ViNeyARD 6 W. rose st. 509-540-5784 www.doncarlovineyard.com 7. DUNHAM CeLLARs 150 e. Boeing ave. 509-529-4685 www.dunhamcellars.com 8. fiVe stAR CeLLARs 840 C st. 509-527-8400 www.ﬁvestarcellars.com 9. fORGeRON CeLLARs 33 W. Birch st. 509-522-9463 www.forgeroncellars.com 10. fOUNDRy ViNeyARDs 13th ave. and abadie st. 509-529-0736 www.wallawallafoundry.com/ vineyards 11. fORt WALLA WALLA CeLLARs 127 e. main st. 509-520-1095 www.fortwallawallacellars.com

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12. GLeNCORRie 8052 old highway 12 509-525-2585 www.glencorrie.com 13. GRANtWOOD WiNeRy 2428 heritage road 509-301-0719 509-301-9546 14. L’eCOLe NO 41 WiNeRy 41 lowden school road and u.s. hwy. 12 509-525-0940 www.lecole.com 15. LONG sHADOWs 1604 frenchtown road (formerly ireland road) 509-526-0905 www.longshadows.com By invitation only. requests accepted on a limited basis. please call to inquire.

16. LOWDeN HiLLs WiNeRy 1401 W. pine st. 509-527-1040 www.lowdenhillswinery.com 17. NORtHstAR WiNeRy 1736 J.B. george road 509-524-4883 www.northstarmerlot.com 18. PePPeR BRiDGe WiNeRy 1704 J.B. george road 509-525-6502 www.pepperbridge.com 19. ROBisON RANCH CeLLARs 2839 robison ranch road 509-301-3480 robisonranchcellars.com 20. sAPOLiL CeLLARs 15 e. main st. 509-520-5258 www.sapolilcellars.com 21. seVeN HiLLs WiNeRy 212 N. third ave. 509-529-7198 www.sevenhillswinery.com 22. siNCLAiR estAte ViNeyARDs 109 e. main., ste. 100 509-876-4300 www.sinclairestatevineyards.com

9 24

23. sPRiNG VALLey ViNeyARD 18 N. second ave. 509-525-1506 www.springvalleyvineyard.com 24. sULei CeLLARs 355 s. second ave. 503-529-0840 www. suleicellars.com 25. syZyGy 405 e. Boeing ave. 509-522-0484 www.syzygywines.com 26. tHRee RiVeRs WiNeRy 5641 old highway 12 509-526-9463 info@threeriversWinery.com 27. teRtULiA CeLLARs 1564 Whiteley road 509-525-5700 www.tertuliacellars.com 28. tRUst CeLLARs 202 a st. 509-529-4511 www.trustcellars.com

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29. VA PiANO ViNeyARDs 1793 J.B. george road 509-529-0900 www.vapianovineyards.com 30. WALLA WALLA ViNtNeRs Vineyard lane off mill Creek road 509-525-4724 www.wallawallavintners.com 31. WALLA WALLA WiNeWORKs 31 e. main st. 509-522-1261 www.wallawallawineworks.com 32. WOODWARD CANyON WiNeRy 11920 W. hwy. 12, lowden 509-525-4129 www.woodwardcanyon.com 33. JLC WiNeRy 425 B. st. 509-301-5148 34. sAViAH CeLLARs 1979 J.B. george road 509-520-5166 www.saviahcellars.com 35. Le CHAteAU 175 e. aeronca ave. 509-956-9311 lechateauwinery.com

Whiteley Rd.

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36. ReiNiNGeR WiNeRy 5858 old highway 12 509-522-1994 reiningerwinery.com 37. PLUMB CeLLAR 9 s. first ave. 509-876-4488 www.plumbcellars.com 38. MANsiON CReeK CeLLARs 9 s. first ave. 253-370-6107 www.mansioncreekcellars.com 39. WAteRMiLL WiNeRy 235 e. Broadway, milton-freewater 541-938-5575 www.drinkcider.com 40. BLUe MOUNtAiN CiDeR 235 e. Broadway, milton-freewater 541-938-5575 watermillwinery.com 41. WALLA fACes 216 e. main st. 877-301-1181, ext. 2 www.wallafaces.com 42. tAMARACK CeLLARs 700 C st. (WW airport) 509-520-4058 www.tamarackcellars.com Wall a Wall a Lifest yLes 23

Places

Stories and Photos by

Diane Reed

What’s New in

2 W

There’s always something new happening in Walla Walla, if you know where to look

Above: Lori Lloyd, Shane Laib, Teri Johnson, Timm Johnson, Dennis Gilliland and Angela McCaw welcome customers at A Wing and a Prayer Barbecue Canteen. Right: A Wing and a Prayer’s signature pulled-pork sandwich comes with two sides. Add a couple ribs for a hearty meal. FarTop Right: A Wing and a Prayer Barbecue Canteen offers cafeteria-style service. Customers can eat in or take out their specialties.

24 Wall a Wall a Lifest yles

Holy Smoke! If you’ve been lucky enough to be at an event catered by Timm and Teri Johnson’s A Wing and a Prayer Barbecue or tasted their barbecue at Fourth of July in the Park, Relay For Life or other local events, you’ll want to head down to their newly opened A Wing and a Prayer Barbecue Canteen at 201 E. Main in downtown Walla Walla.

The Johnsons’ passion for cooking was nurtured at College Place Presbyterian Church, “chefing” for a weekly youth group. Their barbecue-rib dinner was such a hit that their minister and several church members encouraged them to start a catering business. The name of the new venture was the result of a little divine intervention. Timm and Teri couldn’t seem to settle on a name, so, one day, while they were driving on Route 12, they decided to put it in the hands of a higher power and asked for a sign. Moments later, a small plane flew in front of their car, sputtering and struggling to land, coming in “on a wing and a prayer.” It seemed clear they’d received their answer. These certified pitmasters studied under seven-time world champion Chef Paul Kirk, are sanctioned by the “Diddy-Wa-Diddy Board of Barbecue,” and have won awards for their barbecue in professional competitions. The brisket, pulled pork, ribs and chicken are all prepared in an authentic “Ole Hickory Pit” made in Cape Girardeau, Mo. You’ll find it parked behind their new location, but you could just follow your nose. The restaurant has been completely cleaned and renovated from top to bottom with help from their friends. It features down-home décor incorporating weathered boards and materials from three barns in Dixie. A new service

counter allows them to offer lunch and dinner cafeteria-style. Warning: you may have to stop yourself from trying everything! Using their own homemade sauces and rubs, Timm and Teri cook low and slow. The pulled pork takes 12 hours, and the beef brisket 12 to 14 hours. Their ribs fall off the bone, and the chicken is full of smoky goodness. The Johnsons are striving to keep dinner prices budget friendly and offer a reasonably priced weekly prime-rib special as well as familystyle meals. All the side dishes are homemade, including coleslaw, potato salad and barbecued baked beans. They also offer takeout orders — you can stop by and pick up a sandwich or a complete dinner to go. Watch for updates on their hours — they want the public to help them determine the hours they should be open for lunch and dinner. The Johnsons will also continue their successful catering business. They and their helpful staff aim to please customers with their food and service, and the barbecue and comfort food at A Wing and a Prayer Barbecue Canteen will be a welcome addition to downtown Walla Walla.

Continued on pg. 26 >

A Tasting Room and More Taste Wine Daily 1-4 Live Music Every Weekend

15 E. Main Street, Downtown Walla Walla www.sapolilcellars.com 170384 sl

171002

A Wing and a Prayer Barbecue Canteen 201 E. Main St., Walla Walla 509-525-1566 Open for lunch, Mondays Open for lunch and dinner, Tuesday to Saturday www.awingandaprayerbbq.com Follow it on Facebook

Wall a Wall a Lifest yles 25

Places

<continued from pg. 25

Shear Bliss When Alison Laughery was growing up in MiltonFreewater, her dream was to open a salon and spa in the Walla Walla Valley. Bliss Spa & Salon at 43 S. Palouse in Walla Walla fulfills her dream. Bliss is right downtown, just a little off the beaten path, which makes parking a breeze. The shop is laid back and inviting — a place designed to encourage women (and men) to come in and be themselves. As soon as you’re greeted by receptionist Karyssa Dow, you’re encouraged to make yourself at home. Laughery’s other colleagues in this venture range in age from 20 to 60, including hairstylists Crystal Berry, Carissa Vixie, Jacqueline Mings, Vickie Carter, Kristin Wilson, Laura Jacobsen and Lisa Colville. Rounding out the group is licensed massage therapist Lani Okalani who offers therapeutic, hot stone and seated chair massages. She is also skilled in relaxation, migraine relief and pregnancy massages. Bliss features hairstyling and coloring, perms and straightening, scalp treatments and hair extensions. You can treat yourself to a manicure and pedicure, choosing from an extensive selection of colors, including Shellac Manicure. They also recommend their special hand and foot treatments for men. Makeup artistry utilizing glo minerals is part of their repertoire, including makeup for wedding parties and special occasions. The salon also offers facial waxing. For the complete experience, you might want to consider one of the Bliss packages. They also make great gifts! Choose from a wide range of specials, including the Quick Bliss Package, Mommy Package, For the Mr. Package, or go all out and schedule The Works Package. Although Bliss has been on the W² scene for a short period of time, it has already become fully involved in the community, supporting JUGS (Just us Girls Sharing) fundraisers and participating in the downtown Parade of Lights. Laughery says it’s all part of its commitment to being part of, and giving back to, the community. Call or go online and book your appointment —they’ll even send you an email reminder.

Above: Stylist Carissa Vixie styles Laura Jacobsen’s hair at Bliss Spa & Salon.

For the complete experience, you might want to consider one of the Bliss packages. Bliss Spa & Salon 43 S. Palouse St., Walla Walla 509-526-4080 Open Monday, 9 a.m. to 4 p.m. Tuesday, 10 a.m. to 3 p.m. Wednesday, 9 a.m. to 8 p.m. Thursday and Friday, 9 a.m. to 5 p.m. Saturday, 10 a.m. to 3 p.m. Sunday, Noon to 3 p.m. www.blissspaandsalon.net Follow it on Facebook 170195

26 Wall a Wall a Lifest yles

Retrospective Karianna Allum knew she wanted to open a vintage shop when she was in high school in Selah, Wash. She even prepared a business plan for a vintage shop for a business class. She began buying vintage clothes as soon as she could pick them out on her own. Allum moved to Walla Walla in 2003 and works part time in the instruction office at Walla Walla Community College. But she knew Walla Walla was just the place to start her dreamed-of shop, Blue Window Vintage. The name was inspired by a vintage romance novel she found dating from the 1920s, which was titled “The Blue Window.” Allum started out selling online and at a booth at the Country Store on East Isaacs. Then she found just the right space for her shop above Coffee Perk at 6 S. First Ave. In this cozy loft, she offers vintage clothing and accessories, as

well as a line of new 1940s and ’50s retro-style clothing from Bettie Page. Allum’s vintage clothing dates from the 1920s through the 1990s and is available in a range of styles and sizes. As she puts it, “The best part about vintage fashion is the individual expression of it all. You can riff on current trends, or look for your favorite silhouette and not be confined by what’s currently in fashion.” Prices for these one-of-a-kind items are budget-friendly — the average price for a vintage dress in her shop is $37.99. She also offers women’s and men’s jackets, shirts and T-shirts. If you’re looking for a particular piece of vintage clothing in your size, Allum touts her personal-shopper service. Because she works with a number of buyers from all over the country and scours estate sales far and wide, chances are she can find the perfect piece for you. The new dresses she has on display from the Bettie Page line lend themselves to special occasions or as bridesmaids’ dresses for a retro wedding. Other offerings at Blue Window Vin-

tage include handmade natural stone jewelry as well as vintage pieces. Books, fragrances and nostalgic knick-knacks round out the eclectic inventory. If you have some vintage items tucked back in your closet, Allum welcomes consignments that fit in with the store’s offerings. Call her for more information. Blue Window Vintage is a charming and eclectic addition to Walla Walla’s coterie of vintage shops, another great reason to spend the day in W²!

Blue Window Vintage 6 S. First Ave., Suite 201, Walla Walla 509-301-1880 Open Wednesday through Saturday Noon to 7 p.m. Follow it on Facebook

If you’re looking for a particular piece of vintage clothing in your size, Allum touts her personalshopper service.

Near Right: Owner Karianna Allum offers vintage clothing and accessories at Blue Window Vintage. Far Right: A spring dress and vintage shirts at Blue Window Vintage. Wall a Wall a Lifest yles 27

People

Elliot LaPlante / photos by Greg Lehman

My Favorite Things — with Kimberly Miner I first met Kimberly Miner outside Penrose Library at Whitman College on a photo shoot for this magazine. She made quite an impression with her fire-red hair, broad smile and warmth. In this interview, I discovered Kimberly is a woman who values people more than things and memories more then money. She recently made a decision to embrace a simpler lifestyle. During her last visit to Italy she started reading “Walden,” by Henry David Thoreau. This book inspired her to simplify her life — starting with her home. She went through her house “room-by-room, drawer-by-drawer, eliminating anything that was not a necessity.” Kimberly says she finds her new life

“liberating,” and that “it’s so much easier to clean your kitchen if there aren’t gadgets all over the counter top, and vacuuming is a breeze if you don’t have a lot of things to move.” After all that housecleaning, what favorite things made the cut?

Beauty Products

Clothes PANTS: A pair I bought at the Air Force Base Exchange. I wish I had bought several pairs. WATCH: My phone is my watch. PURSE: My leather backpack I bought on the Air Force base while visiting my son. HEELS: I don’t own a pair of heels. JEWELRY: My “Air Force Wing Mom” ring. FAVORITE DESIGNER: I’m not interested in name brands. CLOTHING/RETAIL STORE: Anthropologie, for inspiration, but I love to look in thrift stores for unique finds. FAVORITE ACCESSORY: A scarf I purchased in Rome. CONSIGNMENT STORE: Buffalo Exchange in Portland, Ore. TRAVEL NECESSITY: A camera. 28 Wall a Wall a Lifest yles

MOISTURIZER: Eminence Organic Skin Care “Sweet Red Rose Whip Moisturizer” from Misbehaven Spa & Salon. LIPSTICK: I don’t wear lipstick but I love natural colored lip gloss. PERFUME: Pearl, from Studio Opal. FOUNDATION: I don’t wear any. TOOTHPASTE: Pasta Del Capitano (really, it’s a toothpaste). NAIL POLISH COLOR: Clear. SHAMPOO: Matrix “Amplify.” WHO CUTS YOUR HAIR: From now on, me. MASCARA: Black, any brand. EYE SHADOW: If I wear any, it’s Bare Minerals “Chenille” and “Cashmere.”

Inspiration LIFE INSPIRATION: Artist Anna Newell Jones, who has the website www.AndThenSheSaved. com. She’s a photographer who went on a spending fast and paid off her debt. She’s a minimalist. GETAWAY SPOT: Portland, Ore. CHARITY: www.Soulumination.org celebrates the lives of children and parents facing lifethreatening conditions by providing professional photographs of these special individuals. BROADWAY PLAY: Plays make me sleepy. WINE: I don’t drink wine — or alcohol, for that matter. UNAVOIDABLE INDULGENCE: Coffee. RESTAURANT: Wild Abandon in Portland, Ore. SNACK: Popcorn with Brewer’s Yeast. MOVIE: “Cinema Paradiso.” SECRET SOURCE OF INSPIRATION: w ww.Pinterest.com. It reminds me to be true to who I am, even if it’s not what others think is the norm. QUOTE: “If you don’t find me more interesting when I drink, then why would I? If you do find me more interesting when I drink, then I have an issue to work out. If I am going to give 100 percent of my attention to someone, then I’d like to get that much back.” Me ... on why I choose not to drink.

Travel

Home WHERE DO YOU LIVE? In an old Parisian-style apartment. STYLE: Eclectic, and minimalist as of late. SENTIMENTAL ITEM: All the little clay bowls my boys made me when they were in grade school. SHEETS: 300 thread count is nice. FAVORITE FLOWERS: Lilacs. FRESH FOOD YOU ALWAYS HAVE ON HAND: Apples. GADGET: The adapter that I plug into the outlet in my vehicle that allows me to “plug” things in. I’m always forgetting my chargers. That thing has saved me many times. COCKTAIL: No thanks. If it’s cocktail hour, I’m drinking decaf coffee or tea. AREA OF YOUR HOME: My living room and bedroom.

COUNTRIES VISITED: Canada, Japan and Italy – twice. I am currently planning a trip to France. TYPE OF FOOD: I love trying foods from other countries. HOTEL: La Terrazze Sul Mare, an agriturismo in Italy. It was the inspiration behind my minimalist living. TRAVEL NECESSITY: Camera phone. DREAM TRAVEL DESTINATION: Italy — and I’ll keep going back. AIRLINE: Whoever has the best rates/shortest travel.

Elliot LaPlante is the fashion and beauty editor for Walla Walla Lifestyles magazine. She can be reached at elliotlaplante@gmail.com.

Wall a Wall a Lifest yles 29

Music

Janna Dotolo / photos by Greg Lehman

The B Side

Above: Kate Morrison and Phil Lynch form The B Side, a duo that has been surprising Walla Walla audiences with their eclecticism, wit and chops.

The B-side of a record is the space reserved for rare, exclusive, remixed tracks. It’s the bonus material that isn’t limited to a single musical genre. It’s the strippeddown, naked kind of music you secretly hope to hear when you turn over an LP. On the B-side you might hear a folk song, then a blues melody; a pop ballad followed by a rock, jazz or gypsy-jazz song; then maybe even a goofy show tune or a silly French love song. And just like the eclectic, “flipside racket” it’s named after, Walla Walla’s own diverse, ever-surprising duo known as The B Side supplies its listeners with as many seemingly incongruous musical styles and arrangements at each live performance. It’s not necessarily everything you’d hear on the radio: It’s the other stuff, some of the best, “previously unreleased” stuff. Phillip Lynch, a professional guitarist and music instructor at DeSales High School and Whitman College, was introduced to Kate Morrison, a classically trained vocalist and the founder of DonateWise.com, through a coworker and mutual friend almost two years ago. Morrison reached out to Lynch to play a handful of gigs with her six-piece jazz group, but they soon discovered they had a lot of common musical interests aside from just jazz, as well as similar musical backgrounds. Lynch has played the guitar for more than

30 years and has been in his fair share of bands, performing everything from the blues to rockabilly. Morrison has been singing for 25 years, predominantly as a competitive classical vocalist, receiving various awards, including the National Arion Award for Music. They’re both professional musicians who know what they’re doing and what they’re supposed to do. But they both also enjoy breaking the rules. “That’s kinda how it started,” says Lynch. “We want to do whatever we want to do. We hope that people want to hear it, but we do what

we like instead of placating and playing songs that every band plays.” “We wondered what it would sound like if we did all the styles,” adds Morrison. “We go from a jazz, Latin jazz or blues tune to some strange rock tune that nobody’s heard in a long time.” The B Side started out with just Lynch and Morrison as a duo playing very “naked” and “sparse” music without the use of computers, backing tracks, or drum and bass machines. It’s just them, and that’s something they pride themselves on because, in this day and age, simContinued on pg. 32 >

30 Wall a Wall a Lifest yles

W A L L A

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Wall a Wall a Lifest yles 31

Music

<continued from pg. 30

pler is sometimes more challenging. “It’s very intentional, too,” says Morrison. “Because it’s so stripped down and bare bones, it’s very intentional. Any kind of percussion that I add, or anything he does with the guitar to change the sound of it, is a pretty long, collaborative process.” The B Side plays songs written by other artists, but they make them their own, tweaking and adjusting them and blending them in new ways. And, for some reason, even though both Lynch and Morrison are pretty happy people, the band’s taste in music seems to gravitate toward the odd, slightly twisted, somewhat bizarre, dark stuff. For example, The B Side covers a song called “Hopelessly Devoted to You.” It’s that sappy, teenage love song from the film “Grease,” right? Well, Lynch and Morrison discovered from listening to the lyrics that it’s actually one of the best stalker songs ever. Performed live by The B Side, it’s also one of the funniest, most crowdpleasing songs in their set. Audiences know to stop and listen when The B Side performs, because they play with lyrics a lot. They know that by changing just a few words, the whole meaning of a song can be changed. “We do a Billy Squier song from the ’80s that has this really beautiful beginning, and we sort of dissect the song and take a look at what it’s really about, then we kind of create our own arrangement,” says Morrison. “We also play ‘Mamma Mia’ by ABBA,” adds Lynch. “It’s one of my personal ‘guilty pleasure’ songs. But The B Side puts this ending on it that we call the Taliban Disco, where we add this Egyptian-, Persian-sounding scale that people love to get up and dance to.” Their current set list is mostly comprised of covers, but The B Side’s first album features six brand-new originals. While they both enjoy putting their stamp on covers and making them their own, Lynch and Morrison understand that altering the band’s ratio of covers to originals will help them take their act outside Walla Walla’s musical nucleus. “We’ve had people at different gigs asking us, ‘What would it take for you guys to get to Seattle, Portland or Boise?’” says Morrison. “And the CD is just what the Pacific Northwest and surrounding areas need to get an idea of what it is we do.” Not only are audiences treated to dynamic lyrics and unique arrangements when The B Side performs, they also get to see an ever-growing, 32 Wall a Wall a Lifest yles

ever-changing instrumentation. In addition to singing, Lynch typically plays four instruments with The B Side, including a cigar-box guitar, the trumpet, the accordion and the standard guitar. They also occasionally add to their sound Brian Griffith on drums and Michael Simon on bass guitar and saxophone. And with Morrison’s pitch-perfect, angelic voice tying it all together, The B Side becomes one powerful, concentrated collective of talent. The B Side’s debut album, recorded at Walla Walla’s own Coffee Ring Studios, is set to be released this month and will be available for purchase at Hot Poop Stereo & Video, Sapolil Cellars and Vintage Cellars, and as digital download from their website, www.TheBSide.us. Janna Dotolo is a freelance writer and liveArt by MaLynda Poulsen | OneNightSpectacle.com music aficionado who lives in College Place. Hair/makeup by Amy Vixie | FourFeatheredSparrow.com She can be reached at janna1187@yahoo.com.

If You Go The B Side will celebrate its CD release at the Power House Theatre on March 3 from 8 p.m. to midnight. There is a $20 cover.

Above: Public House 124 created this cocktail “Relationship on the Rocks” in honor of one of the songs on The B Side’s debut CD, “Prince Charming.” The drink, Morrison says, is “cold, sour, bitter reality.”

Below: Part of the promotional poster advertising The B Side’s CD, Prince Charming.” Morrison says the lighthearted, fairy tale look is a real departure for both of them.

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Clarissa Caldwell / photos by Colby Kuschatka

health

Health

Above: (L to R) Chris Howard, LiCsW, counsels student Baldemar Carbajal. Mural painted by Lincoln students.

Giving Kids a Chance at Good Health Above: (L to R) Laura Norris, ARNP, checks Brandon Colvin’s ear.

“They were going to lock me up in juvie,” says Arianna, a 15-year-old who recently began counseling at The Health Center at Walla Walla’s Lincoln High School. It was her third fight. “But,” she says proudly, “I don’t fight now.” She doesn’t steal anymore, either. No more taking shoes from the mall. And no more drugs. “I ain’t trying to get locked up,” says Arianna, whose name like, the names of other students in this article, was changed to protect privacy. “And my counselor taught me to control my anger.” Anger is common at Lincoln. Anger about drug-addicted parents. Anger about abusive relatives. One in four of the students has been sexually abused. One in four has found themselves homeless at some point during the last two years. They are angry because their lives are often beyond their control. But Walla Walla now has a solution to help these kids get on track: a student health center.

The Health Center at Lincoln provides much-needed medical and mentalhealth care.

The Health Center at Lincoln was started by Holly Howard, an experienced nonprofit executive director, and Dr. Alison Kirby. The genesis of the idea for the center came in 2008, when Kirby agreed to complete the physicals for the boys on the school’s basketball team, free of charge. None of the boys Kirby examined had seen a doctor since kindergarten. The students had seen no dentists, nor had they received any vaccinations or prescription medication, for more than 10 years. Meanwhile, Howard heard a science teacher say that a student had told him a very personal story after class, which had made the teacher uncomfortable. Howard thought, “These students aren’t getting the care that they need. They’re falling through the cracks.” A student health center, Howard and Kir-

by realized, was the best answer. It was not a new idea. Student health centers have been in the country for almost 25 years, and there are around 2,000 of them in the United States. There are more than a dozen student health centers on the western side of Washington state. The Health Center at Lincoln is the first one east of the Cascades. In September 2009, the two women got the center up and running on a shoestring, with a small grant, sweat equity and community support. The center sits kitt y-corner to Lincoln in a renovated apartment building that previously served as respite housing for the homeless. Now, it is clean, warm and bright. The students have painted cheerful murals on the walls. Katherine Boehm, center coordinator, greets visitors at the front desk. At some point during the year, The Health Center will most likely Continued on pg. 36 > Wall a Wall a Lifest yLes 35

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<continued from pg. 35

see over 90 percent of the 200 or so students who attend Lincoln. Boehm remembers all of their names. “The kids are served with dignity,” says Lincoln Principal Jim Sporleder. “When they come into our health clinic, they’re welcomed, they’re greeted.” Boehm says the center makes students better medical consumers. They know they have to keep appointments when they make them, and they do. Sporleder adds that The Health Center helps the high school with truancy problems. Before the center was established, a student would need to go to the doctor and get an excuse to miss school. Now, the clinic decides whether the student can miss class. Sometimes, the student gets an aspirin and gets sent back to class. Sporleder says, “I’d say that’s the only thing the kids don’t like about The Health Center.”

The kids express unanimous support for Lincoln and the center. Many of the kids say the teachers and staff are like their family. And The Health Center? “It’s nice to have a place where it feels like home,” says Isabelle, a 15-year-old at Lincoln. “A place where you are not just a number, with doctors who love and care about you.” Last year, there were 1,462 visits to the health center, which is open from 10 a.m. to 2 p.m. when school is in session. Since the start of the 20112012 school year, there have already been over 560 visits. Students get treated for everything from common colds to broken knuckles to infected tattoos. Kirby says underage kids buy ink and needles online and share them, which leads to infections. She sees kids who were stabbed with broken bottles, self-inflicted wounds and many other physical issues.

Before opening the center, Kirby believed that 90 percent of the services offered would be medical and 10 percent would be psychological. It has turned out to be the opposite. Kids have grown increasingly comfortable with the mental-health services. Brooke Bouchey, intervention specialist at Lincoln, says the stigma around counseling has almost disappeared for the kids. Bouchey’s job is to look out for students in trouble. If they have a “blow-out” (yelling at a teacher), or they seem down, she has a chat with them. She often sends them to the center to talk with someone. She says it’s a lifesaver. Before the health center was available to students, Bouchey had a hard time getting care for them, despite referrals. “Some of these kids literally live under a bridge,” she says. Others have busy, hardworking parents. Continued on pg. 38 >

Below: (L to R) Erika Rootvik, RN, checks Johannah Paine’s (student) blood pressure. Near-Right: Dr. Bob Carmody, volunteer doctor at The Health Center at Lincoln, makes notes after seeing patients. Far-Right: Staff outside The Health Center at Lincoln. (L to R) Chris Howard (LICSW), Laura Norris (ARNP), Katherine Boehm (clinic coordinator), Erika Rootvik (RN), Dr. Alison Kirby (medical doctor) and Holly Howard (executive director).

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Because their home lifestyles aren’t conducive to medical appointments, Bouchey would drive kids to appointments in a van during school hours. Now, she refers them to the center. When the center cannot cover the medical needs of a situation, the staff will arrange an appointment with a local doctor or dentist. A student recently came in with her gums growing over her teeth. She was in serious pain and had never been to a dentist. The staff was able to get her to an appointment at a dental clinic that afternoon. Before the health center was established, most kids would use the emergency room if anything was wrong. They would walk into an ER after a suicide attempt, Kirby explains. You can’t fix a suicide attempt in the emergency room. One Lincoln student visited a local ER five times, complaining of a chronic urinary infection. She received medication, but the pain persisted. When she went to The Health Center at Lincoln, Kirby found the girl did not have an infection. So, she sat down and had a conversation with her. The real problem? The student was drinking a liter of Mountain Dew daily. When her soda habit changed, her discomfort went away. Treatment in the ER is inefficient and expensive. Howard says, “We can treat for pennies to ER dollars.” Approximately 70 percent of Lincoln students are covered under Molina Healthcare (state Medicaid), but over half have reported difficulty getting care. For Lincoln students, treatment at the center is free. Howard hopes to make the clinic more sustainable. The staff is unable to bill state insurance for medical reimbursements at this time, though it does receive reimbursement for mental-health services. The Health Center seeks additional support from the community. The clinic currently operates as a 501(c)(3) nonprofit organization, supported by local hospitals, such as Providence St. Mary Medical Center, as well as trusts and individuals. It’s not a small operation. Between staff and volunteers, the center has five physicians, two nurse practitioners and four mental-health providers. The Health Center recently hired Deborah Peters as the new development director. Peters speaks passionately about the students and their stories. “These kids are victims,” she says. “They’re innocent, still. But they’re at an age where people stop looking at them as innocent. They’re teenagers, so they have a little bit of attitude now, but if you look into their faces, they’re still innocent 6-year-olds.” 38 Wall a Wall a Lifest yles

Peters says these kids are just like the kids in every other family in town. Just kids. She says, “It’s everybody’s responsibility.” Howard adds it’s much easier to work with the students now, on the way in, than on the way out. Once the kids make it through school, they can have an apartment and a job, and they will be fine. But, right now, it’s hard to get through the day. Angie, a 16-year-old Lincoln student, says her mother just got divorced, and she hates going home. She loves school, though, and she loves The Health Center. She goes once a week for the girls’ group and counseling. “I don’t know what I would do without The Health Center,” she says. “I really don’t.” Clarissa Caldwell is a freelance writer. She can be reached at clarissa.caldwell@gmail.com.

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Melissa Davis

Spring-Cleaning Detox For some folks, thoughts turn to cleaning out their bodies as well, through detoxification. Over the winter, we accumulate toxins in our bodies through long hours spent indoors breathing stale air, doing less exercise and eating heavy winter foods. From March to May, our bodies crave the fresh, clean, rejuvenating energy of spring. Spring foods are naturally detoxifying, as they grow in wet, muddy conditions. Low-fat, lowmucus foods like sprouts, greens and berries give our bodies a much-needed break and stimulate the kidneys, liver and digestive tract. A detox can brighten complexions, strengthen the immune system and revive energy, while helping us drop excess winter weight and eliminate built-up toxins. The body produces toxins as a result of normal metabolism, which can be harmful if left to build up. But the most damaging toxins come from the environment, from the food we eat, the water we drink, the products we use on our skins and in our homes. For most people, small doses cause cumulative damage rather than immediate symptoms. Continued exposure can compromise natural detoxification systems, causing the body to store toxins rather than eliminate them. Accumulation of toxins in the body can lead to general malaise or chronic health problems, including

fatigue, hormone imbalance, decreased mental function, skin problems, digestive problems, food and chemical sensitivities, and joint or muscle pain. Clearing toxins from the body can relieve symptoms and renew wellness and vitality. For those new to detoxification, it is simply a removal of toxins from the body. This is done by eating less, removing certain foods from the diet, and supporting the body during its natural detoxifying process. There are many different ways to go about a detox, from complete fasting to cutting out a single food. The detox can last one day or many months. Here, we will focus on warm, light spring foods; purifying herbs; lots of fresh, clean water; and supportive activities for one week. For those folks who can’t imagine a morning without a cup of coffee or an evening without a glass of wine, you will need an extra week to wean yourselves slowly from caffeine and alcohol before starting this detox.

The Seven-Day Detox (Disclaimer — If you have special dietary restrictions or medical conditions, or if you are unsure that detoxing is right for you, contact your physician before beginning.) Yes: fresh, organic local fruits and veggies, whole grains, nuts, beans, water, herbal tea and cleansing juices

No: sugar, alcohol, caffeine, meat, wheat, dairy, soy, eggs, white flour, peanuts, artificial sweeteners, processed foods • Focus on fruits, vegetables, beans, and wholegrain breads or pastas (other than wheat). • Eliminate all white sugar, refined flours, white potatoes, white bread and white pasta. • Avoid processed foods and ready-made meals, even if they are organic, vegan or “healthy.” • Try to have a minimum of one dark-green food per day and one orange food. Eat a variety of colorful fruits and vegetables, local and organic when possible. • Include the “good” fats: monounsaturated fats such as those in extra-virgin olive oil and avocados; omega-3 fats such as those in flaxseed oil, almonds, walnuts, and fish oil. Omega-3 fats are anti-inflammatory and help to improve the look of skin, hair and nails. • Eliminate hydrogenated fats completely. • Drink at least eight glasses of water per day, preferably distilled water or detox tea. The body relies on water for proper elimination, optimal digestion and basic cellular function. During detoxing, waste is being released from the cells and requires proper hydration to be flushed out of the body. Continued on pg. 40 >

Below Left: Blueberries, kiwi and homemade granola make a perfect detox breakfast. A wonderful way to start any day! Below Right: spring beet soup (recipe attached) can be served “as is” or blended for a smooth puree soup.

Wall a Wall a Lifest yLes 39

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Spring has finally arrived! Almost instinctively, we clean out closets and open windows to bring fresh air into our homes and lives.

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<continued from pg. 39

• Reduce your exposure to toxins by using only natural products on your skin and for household cleaning. • Avoid strenuous exercise, but gentle exercise is beneficial. Yoga, tai chi, brisk walking or bouncing on a trampoline are good. • Brush your skin every day toward your heart with a dry brush to help circulate the lymph. A complete body massage during the detox week is nice, as well. • Support the elimination of toxins through sweating in the sauna or hot shower. For the hardcore, consider colon cleansing with an enema or drinking Smooth Move tea. • Avoid TV, as food commercials might tempt you to break the detox. Instead, take a leisurely walk, play a board game or catch up on a good book. • Think positive thoughts, like how strong and focused you are for committing to a detox, how amazing your body is that it can cleanse and renew itself, or how beautiful you are no matter where you are in life.

Menu suggestions I find it easiest to plan ahead, write a menu, post it to the fridge door, and stock the fridge/ pantry for the upcoming week. For those with full-time jobs, consider cooking and prepping your meals over the weekend and midweek for best success. If you are lost and have no idea what to make with the limitations laid out here, find some vegan or vegetarian recipes online or at your local library. Breakfast Ideas: • Homemade hot cereal with flax seeds and berries • Fruit-and-greens smoothie Lunch Ideas: • Large green salad with assorted spring vegetables (asparagus, carrots, green beans, beets) • Brown rice with steamed vegetables, lentils, parsley and cumin • Black bean and quinoa salad with corn, cilantro and tomato Dinner Ideas: • Large vegetable salad topped with a handful of sprouts • Spring tonic soup with rice crackers • Cauliflower curry with coconut milk and cilantro 40 Wall a Wall a Lifest yles

Snack Ideas: Fresh or dry fruit and nuts, celery and almond butter, snap peas and hummus, kale chips, rice crackers and hummus, plain rice cake and almond butter, steamed veggies and nuts, avocado with sea salt Recipes: SPRING BEET SOUP 1 teaspoon olive oil 1 onion, cut into thin crescents 1 clove garlic, minced 3-4 cups water 1 bunch spring beets, cut into matchsticks, reserving green tops 1 carrot, cut into matchsticks 1/4 head cabbage, shredded 2 tablespoons lemon juice 1 tablespoon tamari In a soup pot, heat the oil. Add onion and garlic. Sauté until soft. Add water and vegetables and bring to a boil. Lower heat, simmer, cover and cook for 10 to 15 minutes, or until veggies are tender. Meanwhile, wash beet greens, remove tough stem and cut into thin strips. Add greens to soup, along with lemon juice and tamari. Simmer another 3 to 5 minutes and serve.

Beta-Carotene Energizer Roughly chop 2 carrots, 2 celery stalks and 1 apple into pieces small enough to fit through the juicer. Begin juicing 1 cup of sunflower sprouts, then juice the fruits and veggies, stir in the cumin, and serve. For an additional boost: Juice a 1-inch piece ginger, then stir in 1 teaspoon lemon juice or apple cider vinegar and a pinch of cayenne. Add to energizer and enjoy its diuretic cleansing power.

Liver-Cleansing Vegetable Cocktail

Urinary-System Cleanse: Potassium Broth In a large pot, add 1 cup potato peelings, 1 cup carrot peelings, 1 chopped beet, 1 cup chopped onions, 1 head of garlic (peeled and roughly chopped), 2 chopped celery stalks and a handful of dark, leafy greens. Add enough water to cover the vegetables and simmer on low heat for 1 to 2 hours. Strain and drink throughout the day.

Post-Detoxification To get the most from your detox, it is best to introduce animal proteins gradually back into your diet and to chew thoroughly when you eat. Start with a little organic plain yogurt topped with a spoonful of honey on the first day after the detox. Meat is more difficult to digest, especially after a weeklong break. Start with a small amount of organic chicken or wild salmon and chew it well. Hopefully, during the detox, new healthy habits were made and some will continue on. Taking a break from certain foods and cleaning out the body of toxins does it good. If the detox was successful, think of trying it again in a month or two, and maybe going for a longer period of time. In the fast-paced industrial world we live in, there are more toxins around us than ever before. We owe it to ourselves to take time to honor ourselves and nurture our bodies like the temples they are. Namaste. Melissa Davis is a local chef, passionate about healthy eating and community nutrition. She can be found cooking at local restaurants, teaching cooking classes at the YMCA and JJC, and writing for various local publications, including the Walla Walla Union- Bulletin, Lifestyles magazine, and Living Green in The Blues magazine.

In a juicer, juice 2 or 3 carrots, 1 large beet and 1 apple. Add 1 tablespoon spirulina powder and a glass of water, mix well.

Ginger And Apple Juice Juice 2 apples and some ginger. Add a cup of water to dilute.

Colon-Cleansing Smoothie In a blender, add 1 cup water, 1/2 cup fresh or frozen raspberries or strawberries, 1/2 a banana, 1 tablespoon ground flaxseed and 300 milligrams magnesium powder. For extra fiber, add 1 teaspoon chia seeds, hemp seeds, psyllium and/or spirulina.

Interested in learning more? Follow Melissa along as she chronicles her spring detox day by day, on her food blog, www.melissadavisfood.com.

Clarissa Caldwell / photos by Steve Lenz

health

Health

Above: for every victim of domestic violence who died in Washington state in 2010, a pair of shoes is placed at a candlelight vigil in downtown Walla Walla.

Walla Walla Violence Prevention A few years ago, in Marrakech, Morocco, I saw a woman lying in the street. Donkey carts, motorcycles and cars went right past her, weaving casually around her body. I asked my taxi driver what was going on. He shrugged and said the lady was having a crisis. I cringed as he drove on, thinking: “That would never happen in America.” But it did. In West Virginia in a Target store, Walter Vance collapsed while Christmas shopping on Black Friday. The other shoppers, according to witnesses, just stepped around his body. He died, right there on the floor. Indifference and apathy to tragedy and violence do happen in the United States. You can prevent violence, abuse and racism. You can protect your children from cyberbullies and save your co-worker from sexual harassment. How? Attend the Walla Walla Valley Violence Prevention Coalition’s second annual conference

to learn how you can make the community safer, with awareness, simple tools and courage. In 2010, 335 domestic-violence crimes were reported in Walla Walla. Each year, around the world, 1.6 million people lose their lives to violence, and almost 17 million are injured. The United States spends billions on health care and law enforcement for violence victims. There is good news, however: A growing body of evidence suggests communities can work together to reduce violence. Last year’s keynote speaker, Dr. Jennifer Sayre, director of training and development for Green Dot Violence Prevention Strategy, presented compelling evidence that community members can become agents of change and prevent violence.

Kari Tupper, a founder of the Violence Prevention Coalition, says, “Through this work, I have come to believe that there are foundational issues that are roots to violence.” Tupper says the roots of violence can be addressed and changed, which is the premise behind the coalition and the upcoming conference. The idea for a violence-prevention committee first came up during a Social Justice Committee meeting at the YWCA. Tupper says, “It was very much a loosely organized, grassroots coalition.” Members of the police force, school system, Whitman College and other organizations began to consider, together, how they could make a difference. Continued on pg. 42 > Wall a Wall a Lifest yLes 41

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<continued from pg. 41

The conference allows professionals involved in violence prevention to get to know one another. Chetna Chopra, an adjunct instructor of general studies at Whitman and a coalition member, says gathering these diverse groups together makes violence prevention efforts more effective. “People can work across areas of expertise,” she says. Last year’s conference was well-attended by violence-prevention professionals and community members. Anne-Marie Schwerin, executive director of the YWCA and a founding member of the coalition, says, “People were hungry to learn about a wide range of topics.” Sessions on protecting children from abuse

and cyberbullying were especially well-attended, and those presentations will be repeated at this year’s conference. The group hopes individuals involved in violence prevention will attend the conference again, and be joined by more parents, scholars and students. The director of communications and community relations for Walla Walla Public Schools, Mark Higgins, says the school system will take an active role in the conference, again, this year. He notes that most violence does not occur within the school setting, but it does have a direct impact on the children’s experience in school. “We support anything that we can do in the community to ensure that there is no violence,”

says Higgins, “and that kids come to school ready to learn.” Violence against children has immediate and long-term consequences. The Adverse Childhood Experiences Study, which involved an analysis of over 17,000 adults, concluded that emotional experiences that occur during childhood correlate with adult behavior. Adverse childhood experience (such as abuse or alcoholic parents) may evolve into disease. According to the research, childhood maltreatment can lead to headaches, obesity and other health problems later in life. Time does not heal all wounds. Vincent J. Felitti, M.D., the keynote speaker for this year’s conference, is a co-principal investigator of the Adverse Childhood Experiences Study. Felitti is a clinical professor of medicine at University of California, San Diego, and the president and CEO of the California Institutes of Preventive Medicine.

Left: At the “Walk a Mile in Her Shoes” event, men show their support by literally walking a mile in her shoes.

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health Above Left: Violence prevention supporters rally in downtown Walla Walla to create community awareness. Above Right: Mark Brown, executive director of friends of Children of Walla Walla, along with teri Barila, coordinator, Walla Walla County Community Network Children’s Resilience initiative, present at the 2011 Community Violence Prevention Conference (file photo provided by Walla Walla Valley Violence Prevention Coalition)

Prevention, when it comes to childhood trauma, is ideal. How can we aid children in our community who experience trauma? Prevention methods are often surprisingly simple. Consider, for example, physical activity. Exercise can reduce stress, anxiety and depression. This year’s conference may include an opportunity

to sign up for an outdoor event involving physical activity and fresh air. One of the primary goals of the conference is to get the community involved in violence prevention. Schwerin asks, “How can we help people un-

derstand that violence is everyone’s problem, even if it doesn’t affect you directly?” Clarissa Caldwell is a freelance writer. She can be reached at clarissa.caldwell@gmail.com.

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If You Go Vincent Felitti, M.D., will open the second annual Walla Walla Valley Violence Prevention Conference with his keynote speech, “Adverse Childhood Experiences: understand the Links Between Violence and illness,” at 7 p.m. on March 26 at Maxey Auditorium, Whitman College.

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You work hard — now it’s time play to hard! The Walla Walla YMCA is hosting the Valley’s first annual Corporate Cup challenge between county businesses to promote wellness and good sportsmanship. The purpose of the Corporate Cup is to have fun, boost morale and build teamwork through exercise. If you sign up before March 1, you will receive the early-bird special, which includes a free onemonth pass to the YMCA for all participants

during the month of March, as well as $100 off the registration fee. The Corporate Cup offers a wide variety of games and challenges for all skill and ability levels. This year’s competition will include: spirit parade, basketball, volleyball, racquetball, golf scramble, pickleball, Texas Hold ’em, a trivia contest and a fun run/walk. The CEO or business manager of each busi-

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Wall a Wall a Lifest yLes 45

Pastimes

Rick Von Samson / photos by Joe Tierney

Planes, Trains and Automobiles Dec. 23, 2011: It’s 21 degrees outside. Not collector-car weather. Most collectible cars (the definition of “collectible,” in the case of cars, is typically very personal and very subjective), this time of year, have long since been put away for the winter, having been properly serviced, with tire pressures checked, fluids checked and topped off, and the car washed and vacuumed, parked in a warm garage, and covered with a proper 500-thread-count cotton dust cover. Yeah, right. We all plan to do that, and then all plans go downhill from there. The last time I had enough warm indoor storage for my collection was... well... never. But I always have the best of intentions. So, what to do with the collectibles we don’t properly put into hibernation for the winter? Of course, we drive them. And we treat them as trusted four-wheeled members of the family (more or less) who simply have to deal with the four seasons. While the family collectible sits in unheated surroundings (or worse), we sit indoors, warm and comfortable, with all our best intentions neatly listed on our eternal wish lists. There’s one collectible four-season driver in town, at this very moment, patiently sitting in its garage, with its original 6-volt starting system now converted to a much more eager 12, doing its best to be brave, strong and dependable, anticipating yet another round of chores ... all the while dreaming of a warm day, 58 years ago.

Texas is hot in August. On Aug. 13, 1953, the 487th vehicle to roll down the production line in the Ford assembly plant in Dallas sported a cool Glacier Blue (code D) paint job. Forty-two years and 10 days later, Mark Brucks drove with his wife, Susan Monahan, from their home in the Rosedale neighborhood of Austin, Texas, to suburban Lago Vista, a distance of approximately 20 miles. Mark had always wanted a vintage pickup truck. With a new job and a new commute in the works, the Glacier Blue 1954 Ford F-100 pickup advertised for sale offered the potential of a sensible balance between a hobby interest and the need for a trusty and economical commuter rig. Mark and Susan discovered the 42-year-old pickup to be in rather amazing condition, still sporting that factory-original, cool 1954 Glacier Blue paint job. The aging owner was facing a serious health issue, and it was time to pass his trusty pickup on to its next caring owner. Aside from its original and well-worn frontseat upholstery, the pickup visually and mechanically defied its calendar age. Its trusty 223 six-cylinder engine, 3-on-the-tree transmission, manual everything (including “arm-strong” power steering) and nearly zero options offered simple systems with a minimum of chances for

anything to go wrong. Needless to say, the ’54 went home with Mark and Susan and quickly became Mark’s daily year-round commuter. Then March 2009 arrived and so did a commercial vehicle transporter and a commercial moving van to Mark and Susan’s home in Austin, ready to move their household possessions in the van and the ’54 on the transporter, out of state and on to a new adventure. Mark had the Ford’s original seat upholstery, by that time sporting less upholstery to sit on and more direct contact with its inner coil springs than Ford Motor Company had intended, redone prior to the arrival of the transporter as he did not want the driver to risk ripping his overalls when climbing in and out of it during the loading and unloading process. And then they all moved to Walla Walla. They’d carefully considered numerous communities around the country before determining the only combination for them was Walla Walla and a specific historic home that spoke to them. The house — the generously sized King House, which was built in 1909 — was purchased in 2008 in preparation for a planned relocation in 2009. The couple unpacked their belongings, parked the Glacier Blue Ford in the driveway and promptly began planning a complete restoration of their home and a new garage/shop

Below Left: Power steering was available in 1954 on the heavy-duty “Big Job” series. However, on the F-100, the driver had to rely on good old “Armstrong” power. Below Right: Spotless new taillight lenses are visually upscale when compared to factory originals. The iconic Ford script design dates from 1903 and is credited to Childe Harold Wills, Ford’s first chief engineer and designer.

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The home was in sound shape but not entirely original. The couple’s goal was to take it back in time more in line with its original design while enhancing the home through thoughtful and appropriate updates all underscored by their passion for attention to details. Meanwhile, out in the driveway, the Glacier Blue ’54 Ford kept commuting on demand, only not to a 9-to-5 job site, as it had in Austin. Now, its hood ornament was regularly aimed toward the hardware store, the paint store, the electrical supply store, the grocery store, the seasonal fruit stand, and on and on. Contractors worked for months on the house, and the trusty old Ford put in many hours. Walla Walla has long been home to agriculture, and, specifically, to generations of small family farms often called “truck farms.” It may be a Texan at heart, but the old Ford fits in perfectly here. Rick Von Samson is a freelance writer who lives in Walla Walla. He can be reached at estatewagons@att.net.

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New Digs

Karlene Ponti / photos by Greg Lehman

Above: Ty and Diane McEuen’s remodeled kitchen provides ample space for cooking. Cabinets provide plenty of storage and the heated tile floor takes the chill off as dinner is fixed.

Family Time at Home Ty and Diane McEuen’s tri-level home at 1317 Lowell Drive combines a comfortable, relaxed attitude with modern charm. It’s the family sanctuary; there’s room to gather and talk about the day over dinner or relax together in the family room. The McEuens purchased the home in 1998. Since then, plenty of time and energy have been put into remodeling. The odyssey of renovations began out of necessity; the upstairs shower developed a leak that had to be fixed. “We didn’t want the shower falling through the floor,” they laughed. So the shower got torn apart and the problem solved, and the bathroom was put back together. And the couple, who are both math teachers, began their renovations. “We started at the back of the house and just continued; we learned as we went along,” Diane says. The McEuens are very good at planning —this helps them as they move through the actual construction.

Diane also has an eye for color and design; she knows what she likes and how things should look together when finished. The couple wanted to have a better traffic flow and functionality to the home, which is in a 1960s style, with four bedrooms and three baths, on three levels. It had aluminum windows and carpeting everywhere. All over the house, they’ve taken out windows and repainted. They knew what they wanted and put those features into the plan. “We knew how each room should function,” Diane says. Ty and Diane had some construction in their backgrounds, so they weren’t completely new to it. Diane’s father worked with heating and air conditioning installation. Ty’s father and

grandfather were contractors. “I did the framing, growing up,” he said. They also utilized the talents of friends, family and local professionals. So, for the first room, they had help. It also was trial and error — lots of error, they say. In the kitchen, they did everything except the counters, cabinets and electrical wiring. One of the features they wanted in the kitchen was a floor with heated tiles, or ceramic tiles over an electrical grid. The grid, which is configured like an electric blanket, goes down first. Then the tile is placed on top. “We’d never laid a tile before. A friend came over and got us started,” Ty says. “You have to not be afraid to make mistakes,” he says. “Wanting perfection the first Continued on pg. 50 >

48 Wall a Wall a Lifest yles

Above: The open design lends spaciousness to the kitchen and living room. Below: Ty and Diane did much of the remodeling themselves, including the laminate flooring in the living room.

Wall a Wall a Lifest yles 49

New Digs

<continued from pg. 48

Above: The tri-level home at 1317 Lowell Drive has been a work in progress for Ty and Diane McEuen. Below: The cozy, inviting family room has a Western flair to honor the McEuensâ&#x20AC;&#x2122; Montana origins.

50 Wall a Wall a Lifest yles

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time is unrealistic. That holds people back from even trying.” And you can adapt as you go along. “It’s OK to change your mind if it’s not working for you,” Diane says. The lower level consists of a new family room and a storage and craft/work room. The focus here was practicality. The original room had a fireplace mantel extending into the middle of the room, taking up much of the space. “You couldn’t use the room,” Diane says. The couple reduced the size of the mantel and freed up more space. The room reflects their love of the West, since both are originally from Montana. It’s not a themed room, Diane says, but reflects the “country” style in color and tone. It’s a livable combination of comfort and elegance. The main floor includes the kitchen and dining room, office and living room. The kitchen and dining room provide family space so they can spend time together to discuss the day. Ty and Diane want family meals together for that decompression. Diane designed the efficient office space in a designated corner of the living room. Large French doors look out onto a wonderful yard, where you can step out onto the patio in the midst of green. They got see-through screens on the doors for an unobstructed view out to the yard. On the upper level, the master bedroom has French doors that open to the deck and then stairs down to the yard. Future changes may include revamping the mud room into a laundry/mud-room combination. But Ty and Diane will carefully plan it out before they get started. Their advice to someone wanting to do his/ her own remodeling work: Look past your errors, past the imperfections that no one else sees anyway. Friends, family and area professionals all helped the couple in the remodeling. It pays to get help from people who know how to do things you don’t. “I don’t wallpaper or sew,” Diane says. “But I made a lot of dinners for people.”

Wall a Wall a Lifest yles 51

Secret Garden

Karlene Ponti / photos by Greg Lehman

Hidden in Plain Sight The Art Rempel Natural Area of Fort Walla Walla Park is a “wildland park,” according to Mike Denny, vice president of the Blue Mountain Audubon Society. It covers 52 acres north of the museum entrance, from the road to the amphitheater. “It’s a wildlife sanctuary and habitat,” says Jim Dumont, director of the city of Walla Walla Parks and Recreation Department. “It’s left natural, with some mowing for access on the trails and weed control.” The area is home to a significant number of birds and mammals, and because it is left in its natural state, they have an ideal habitat. Also, several streams run through the area. The parks department utilizes natural weed control — no chemicals, just mowing and insects to control hemlock and noxious weeds. “There’s no irrigation, it’s not an urban park,” Dumont says. In addition to the number of large trees and native plants, there’s a number of insects and butterflies you don’t see anywhere else, Denny says. These include native bees and native grasses. “The native pollinators are so important,” he says. Recent reductions in bee populations are a concern, but places like this provide a safe haven for them. History also plays a part in the wildland secret garden. An old barn remains in the midst of the area, adding a touch of nostalgia to the experience. Karlene Ponti is the special publication writer for the Walla Walla Union-Bulletin. She can be reached at karleneponti@wwub.com.

52 Wall a Wall a Lifest yles

Above: A bird rests for a moment on a late winter day. Below: The wild land park provides an opportunity to walk on a sheltered trail in a secret garden. Far-Left Top: The natural area is well-marked for access. Far-Left Bottom: An old barn in the natural area hints at long ago as it crumbles into the land.

Wall a Wall a Lifest yles 53

MARCH FEB. 26

THROugH JuNE 3

annual aauW Book-sale fundraiser. more than 300,000 the tamástslikt Cultural institute hosts the exhibit, books on sale to benefit scholarships for women. 9 a.m.- “painted metaphors: pottery and politics of the ancient 4 p.m., marcus Whitman hotel. Details: 509-522-5007. maya.” pendleton. Details: 541-966-9748. MARCH 1-4

MARCH 1

the Whitman Visiting Writers reading series continues with author george saunders, who teaches creative writing at syracuse university. 7 p.m., maxey auditorium, Whitman College. Details: www.whitman.edu.

THROugH MARCH 31 Walla Walla gourmet getaways. a special two-night stay at a local inn, a cooking class and more. Classes include: march 10, italian favorites; march 17, irish soda bread; march 31, easter breads. Details: wwbbia.com.

THROugH APRiL 13 sheehan gallery hosts the exhibit, “shell: an installation by susan murrell.” Whitman College. Details: 509-527-5249.

MARCH 1 THROugH MiD-MAY

a performance of “hello failure.” 8 p.m., thursdaysaturday; 2 p.m., sunday; harper Joy theatre; Whitman College. Details: 509-527-5180. Walla Walla university Drama Department presents the festival of one-acts. 8 p.m., WWu. Details: 509-527-2656. MARCH 1-4, 8-11 Walla Walla Community College theatre arts presents performances of “Crimes of the heart,” by Beth henley. 7 p.m., sundays; 2 p.m., matinee; WWCC China pavilion. Details: 509-527-4575. MARCH 3 Wildhorse anniversary fireworks show. 8 p.m., Wildhorse resor t & Casino, pendleton. Details: 800-654-9453.

MARCH 3-4 the annual Connie Combs Barrel-racing Clinic. Walla Walla County fairgrounds. Details: 509-527-3247. MARCH 3, 10, 17, 24, 31 every saturday in march, there’s a big giveaway to celebrate the anniversary at Wildhorse resort & Casino in pendleton. anniversary celebration fireworks at 8 p.m., march 3. Details: 800-654-9453.

MARCH 4 sweetie pie social presented by the sweet adelines & friends. enjoy some music and a piece of pie. 2 p.m., plaza theater, Waitsburg. Details: 509-520-0675.

MARCH 6 Walla Walla university orchestra Concert. 7:30 p.m., Walla Walla university Church, College place. Details: 509-527-2561.

MARCH 7 MARCH 3 the kirkman house museum hosts the exhibit “his- the university singers and i Cantori perform sacred cho- a contra dance, an old-fashioned country dance. 7-9 toric Dresses of the Walla Walla pioneers.” Details: ral music directed by kraig scott. Choral Vespers, 5 p.m., p.m., reid Campus Center Ballroom, Whitman College. 509-529-4373. Walla Walla university Church. Details: 509-527-2561. Details: 541-938-7403.

Regular Events each month, the Blue mountain artists guild in Dayton sets up a new exhibit at the Dayton public library. Details: 509-382-1964. MONDAY most monday and saturday nights, there’s live music at Vintage Cellars. 10 N. second ave. Details: 509529-9340. TuESDAY movie Night at sapolil Cellars. 15 e. main st. Details: 509-520-5258. WEDNESDAY plateau restaurant at Wildhorse resort & Casino hosts wine tasting, the first Wednesday of each month. Wildhorse resort & Casino, pendleton. Details: 800-654-9453 or 541-966-1610. Wednesdays, you can record your own music at the Walla Walla recording Club at sapolil Cellars. 5 p.m., 15 e. main st. Details: 509-520-5258. there’s music every Wednesday at Walla Walla Wine Works. 7-9 p.m. Details: 509-522-1261. on Wednesdays, there’s an open mic at laht Neppur ale house. 8 p.m., 53 s. spokane st. Details: 509-529-2337. Wednesdays, enjoy karaoke at the Wildfire sports Bar. 8 p.m., Wildhorse resort & Casino, pendleton. Details: 800-654-9453. THuRSDAY thursdays, at Walla faces tasting salon: first thursday of the month, enjoy salsa Night. the second and

54 Wall a Wall a Lifest yLes

fourth thursdays, there’s an open mic. the third thursday, records are played during the “spin and pour.” 7-10 p.m., Walla faces, 216 e. main st. Details: 877-301-1181. every thursday, the Charles smith Winery hosts “Blues and Barbecue” with live music and “West of the Blues BBQ.” 35 s. spokane st. Details: 509526-5230. thursdays, dinner by in-house Bistro 15, with entertainment. 5 -11 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258. thursdays, the Wildfire sports Bar hosts the Comedy Jam. 8 p.m., Wildhorse resort & Casino, pendleton. Details: 800-654-9453. there’s an open mic every thursday, and, occasionally, live music on the weekends. 7-10 p.m., Walla Walla Village Winery, 107 s. third ave. Details: 509525-9463. thursday means karaoke at the Crossroads steakhouse. on weekends, there’s often live music. 8 p.m., 207 W. main st. Details: 509-522-1200. thursday is trivia-game Night at the red monkey Downtown lounge. 25 W. alder st. Details: 509522-3865. thursdays and saturdays, there’s live music at the anchor Bar. 9 p.m.-midnight, 128 e. main st., Waitsburg. 509-337-3008.

fridays, Bob lewis plays piano at the oasis at stateline. 6:30-9 p.m., 85698 highway 339, milton-freewater. Details: 541-938-4776. the first friday of each month, there’s free admission at tamástslikt Cultural institute. pendleton. Details: 541-966-9748. on fridays, there’s music at the Dayton Wine Works. 507 e. main st. Details: 509-382-1200. the second friday, each month, skye Books & Brew hosts an acoustic jam. Dayton. Details: 509-382-4677. WEEKENDS friday and saturday, live music at Walla faces. 7 p.m., 216 e. main st. Details: 877-301-1181. friday and saturday, live music at the Backstage Bistro. Details: 509-526-0690. friday and saturday, live music at the Wildfire sports Bar. 9 p.m., Wildhorse resort & Casino, pendleton. Details: 800-654-9453. every friday and saturday, there’s live music at sapolil Cellars. 9 p.m., 15 e. main st. Details: 509-520-5258. live music every saturday, laht Neppur ale house. 8 p.m., 53 s. spokane st. Details: 509-529-2337.

FRiDAY

sunday afternoons, Walla faces hosts the sunday Jazz Cafe. 3 p.m. Details: 877-301-1181.

fridays, sapolil Cellars features pianist Carolyn mildenberger. 5-7 p.m., 15 e. main st. Details: 509520-5258.

sundays, enjoy ragtime piano by uriel at the oasis at stateline. 4-7 p.m., 85698 highway 339, miltonfreewater. Details: 541-938-4776.

MARCH 9-11

MARCH 20

Walla Walla Community College rodeo, kids’ rodeo and cowboy breakfast. rodeo action to raise funds to help prevent child abuse. Walla Walla County fairgrounds. Details: 509-527-4255.

the Walla Walla Choral society presents “love in the spring.” 7:30 p.m., first Congregational Church. Details: 509-386-2445.

MARCH 16 Blue mountain Brix and Brew festive benefit auction offers plenty to celebrate with entertainment, a beer and wine social, and more. 5:30 p.m., pavilion, Dayton fairgrounds. Details: 509-382-4825.

MARCH 23-25 Walla Walla home & outdoor show. Wallla Walla County fairgrounds. Details: 509-522-1383. MARCH 24

MARCH 27

peter frampton in concert. Cordiner hall, Whitman College. Details: 509-301-1181.

MARCH 17

faculty Cello recital: Ben gish and Cynthia huard. 7:30 p.m., melvin k. West fine arts Center auditorium, Walla Walla university. Details: 509-527-2561.

an old-fashioned country dance. No alcohol. 7 p.m., beginners instruction; 7:30 p.m., dance; unity Church of peace, near Walla Walla regional airport. Details: 541-938-7403.

Quarter horse association-sponsored schooling show. Walla Walla County fairgrounds. Details: 509-527-3247.

MARCH 17 AND 31

MARCH 26-27

team penning provides roping and riding excitement. Walla Walla County fairgrounds. Details: 509-527-3247.

the Walla Walla Valley Violence prevention Conference “stop Violence Now--for yourself, your family, our Community.” keynote speech by Dr. Vincent felitti, m.D., “adverse Childhood experiences: understanding the links Between Violence and illness.” 7 p.m., maxey hall, Whitman College. the next day,

MARCH 18 Barrel-racing Jackpot. Walla Walla County fairgrounds. Details: 509-527-3247.

the conference continues with workshops and panels. sponsored by the yWCa, Walla Walla County Community Network, Walla Walla public schools, Children’s resilience initiative, Children’s home society, friends of Children of Walla Walla, Walla Walla police Department, Whitman College and more. free dinner and child-care provided. all events are free and open to the public. Details: 509-540-0807 or wwviolenceprevention.com.

MARCH 25

MARCH 27-29 kids’ Day Camp, 1-4 p.m., tamástslikt Cultural institute, pendleton. Details: 541-966-9748. MARCH 30 Whitman College “fridays at four” recital series presents “a faculty trombone recital,” with pete Crawford and Doug scarborough. hunter Conservatory, kimball theatre. Details: 509-527-5232.

Photos by Steve Lenz

Where in Walla Walla?

Last issue’s clue This cute guy presides over the young and restless, the pursuit of trivia and a red velvet rope. Where does he live?

Clue: Take your driver and your putter, throw it backwards or forwards, around the trees or between them, to reach this basket. Where is this basket found?

Answer The Red Monkey Downtown Lounge

Contest rules

Last month’s winners

If you have the answer, email it to rickdoyle@wwub.com, or send it to: Where in Walla Walla?, 112 S. First Ave., P.O. Box 1358, Walla Walla, WA 99362. The names of 10 people with correct answers will be randomly selected, and they will receive this great-looking mug as proof of their local knowledge and good taste.

Alberto S. Galindo Tania Rogel Lisa McDonald Duane Mitchell Sue Klein

Dee Tucker Alma Vasquez Elaine Phykitt Angel Charlebois Sharame Marlatt

Wall a Wall a Lifest yLes 55

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