July 2013 - Walla Walla Lifestyles

T H E VA L L E Y ’ S P E O PL E , W I N E & F O O D

Walla Walla Dance Festival

Supplement of the Walla Walla Union-Bulletin

July 2013

$3.95

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Eight blocks south of downtown on Second Avenue

13WGH007_WWLifestyles_SURGERY.indd 1

6/13/13 2:15 PM

Chef’s Table experienCe

Enjoy an extraordinary culinary evening featuring innovative twists on Pacific Northwest Cuisine at the Chef’s Table. Designed for four or more people, bring your friends and experience an unforgettable evening.

Choose your level of culinary adventure: The Gourmand (four-course meal) $75 The Epicureal Delight (five-course meal) $95 Wine is additional. Tax and gratuity not included.

To make a reservation or for more information please call, 509-524-5110.

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Four person minimum required.

All package reservations must be cancelled at least 48 hours in advance or a cancellation fee will be charged.

6 West Rose Street, Walla Walla, WA 99362 • 509.525.2200 marcuswhitmanhotel.com Wall a Wall a Lifest yLes 3

Clay in Motion POTTERY STUDIO TO ES

F THE B E ST

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A Very Unique Gift Shop Fantastic finds at great prices – without the sales tax! You will find an assortment of women’s accessories such as purses, scarves and jewelry, and unique gift items including garden art, home decor, art glass, handmade pottery, raku lamps and so much more. Enjoy your visit with a beverage from our coffee shop.

Studio & Gallery Open Everyday 541-938-3316

Union-Bulletin.com Union-Bulletin.com

WALLA WALLA

UNION-BULLETIN 299873 CL

We Bring the Valley to You

85301 Highway 11, Milton-Freewater • www.clayinmotion.com

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TO ES

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Union-Bulletin.com Union-Bulletin.com

WALLA WALLA

UNION-BULLETIN We Bring the Valley Home to You

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Billy Garan WINNER!

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John Pizzi FINALIST!

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Greg Thompson Productions presents

111 N 6TH AVE @ ROSE, WALLA WALLA

Looking for world class wines in Walla Walla?

We Welcome You to Pepper Bridge Winery

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

We Welcome Your Visit Open 7 Days a Week 10:00 - 4:00 509-525-3541 • patty@amavicellars.com www.amavicellars.com

Tasting rooms in Walla Walla & Woodinville

Cabernet Sauvignon & Merlot 100% Estate, 100% Sustainable Tasting room open seven days a week, 10 a.m. to 4 p.m.

509-525-6502 Pepper Bridge Winery-1704 J.B. George Rd. Walla Walla, WA 99362 Lisa@pepperbridge.com www.pepperbridge.com Wall a Wall a Lifest yLes 5

July Contributors

Shoes to Fit Your Lifestyle

Robin Hamilton is the managing editor of Walla Walla Lifestyles magazine.

WRITER

Genevieve Jones is a student and foodie at Whitman College. She can be contacted at jonesga@whitman.edu

WRITER

Greg Lehman has photographed the Walla Walla Valley for 25 years with the Union-Bulletin, Whitman College and as a freelance wedding, portrait and fineart photographer.

Shoe Repair Technician on staff.

Open Mon-Sat 8am-6pm • Sun noon-4pm

We Care About Your Comfort

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PHOTOGRAPHER

613 N. Main Street Milton-Freewater 541-938-5162 saagershoeshop.com

Steve Lenz is the art director for Walla Walla Lifestyles magazine. He has been a photographer and graphic artist for 20 years.

PHOTOGRAPHER

Celebrate the 4th of July with the World’s Most Luxurious, Soft Carpet!

Innovia is the only premium soft carpet with built-in stain and soil protection that never wears or washes off.

When it comes to softness, there is no comparison!

A ndy Perdue is editor and publisher of Great Northwest Wine. To learn more about wine, go to greatnorthwestwine.com WRITER

Karlene Ponti is the special publications writer for the Union-Bulletin. She can be reached at 509-526-8324 or karleneponti@wwub.com WRITER

Diane Reed is a writer, photographer, historian and keen observer of life. She grew up in the East dreaming of becoming either a cowgirl or a famous writer.

VISIT OUR SHOWROOM TODAY AND LET ONE OF OUR PROFESSIONALS HELP YOU WITH YOUR SELECTIONS!

WRITER

Lara Sabatier grew up exploring Europe, roughing it, attempting to balance fashion and function. Her biggest investment is her closet, and her greatest love, Herman Melville.

Benjamin’s Carpet One Walla Walla 1611 W. Rose (in the old Rex building, next to Pizza Hut) 876-4446 • Mon-Sat 9-5:30 “Where we make beautiful affordable”

WRITER 6 Wall a Wall a Lifest yLes

table of contents

JULY 2013

July 2013 PUBLISH ER

Rob C. Blethen EDITOR

Rick Doyle A DV ERT ISING DIR EC TOR

11

WINE Morrison Lane Winery has got Something Big up its sleeve.

14

WHAT’S NEW IN W2?

16

“I’M GONNA POP SOME TAGS, ONLY GOT $20 IN MY POCKET …”

Finding fashionable threads at Goodwill and secondhand stores

18

TAKING FLIGHT Blue Mountain Wildlife soars into the future

28

A BRIEF ENCOuNTER WITH ERIC IDLE Always looking on the bright side of life

30

HISTORIC HOMES The large 1906 home at 660 Balm St. has seen more than a century of local history.

34

SECRET GARDEN

36

CAN’T-MISS EVENTS

38

WHERE IN WALLA WALLA?

Jay Brodt

M A NAGING EDI TOR

Robin Hamilton

A SSOCI AT E E DI TOR

Chetna Chopra

PRODUCT ION M A NAGER

Vera Hammill

A RT IST IC DIR ECTOR /DE SIGNER / W E BSI T E

Steve Lenz

PRODUCT ION S TA F F

James Blethen, Ralph Hendrix, Chris Lee, Steve Lenz SA L E S STA F F

Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman EDI TOR I A L A SSISTA N T

Karlene Ponti

A DM INIS T R AT I V E A SSIS TA N T

Kandi Suckow

COVER: Photo by RJ Muna FOR E DI TOR I A L IN FOR M AT ION

Rick Doyle rickdoyle@w wub.com

24

WALLA WALLA DANCE FESTIVAL

Robin Hamilton robinhamilton@w wub.com FOR A DV ERT ISING IN FOR M AT ION

Jay Brodt jaybrodt@w wub.com

From hip-hop to contemporary dance, the Walla Walla Dance Festival wows.

PLEASE LIKE US

Union-Bulletin.com

PLEASE FOLLOW US

Wall a Wall a Lifest yLes 7

Photo by Margo Moritz

8

ICE ICE BABY Three types of treats to beat the summer heat

Food

Breanna, 14, and her mother, Gina Baltrusch, share ice cream and a laugh at Bright’s Candies in downtown Walla Walla.

A Bright’s Candies peppermint cone just waiting to be enjoyed.

The Ice Cream Family: Picking Your Favorite Relative

By Genevieve Jones / Photos by Greg Lehman

There aren’t words to describe the “udder” joy unleashed by a sweet, frozen treat on a sweltering summer day.

Ice cream and its iterations have a long history. Benjamin Franklin, George Washington and Thomas Jefferson enjoyed ice cream when the heat hit the East Coast in the early days of the nation.

But that is not where the roots of ice cream begin. Ice cream is the descendant of early sorbets that ancient Persian- and Chinese-empire elites enjoyed as fruit juice over crushed ice.

Fast-forward to today, and within the realm 8 Wall a Wall a Lifest yles

of frozen treats there are five distinctly different options to keep you cool in the July heat.

Ice cream — the dessert that gets you through break-ups and blistering heat — is, most decidedly, America’s favorite. The U.S. ice cream industry sells more than a billion gallons of ice cream each year. Legally, it must have at least 10 percent milk fat, which ranks higher than the following frozen treats. The key, however, is that the ice cream base of milk

fat, milk solids, sugar and flavoring is stirred constantly as it freezes, to incorporate air. These air bubbles are what make it a perfect consistency for leisurely licking.

Gelato is the Italian grandparent of ice cream. Unlike ice cream, however, there are very few legal standards it must meet, but it is typically higher in sugar and has around twothirds less milk fat. Importantly, the process of making gelato does not involve the incorpora-

tion of air. Plus, it is served 10 to 15 degrees warmer than ice cream. All these factors lead to a very different mouth-feel. Gelato has a mild, taffy-like texture that is almost elastic enough for you to imagine pulling it into strands. But, instead of the onerous chewing that comes with taffy, gelato melts into a lake of flavor in your mouth. Air bubbles don’t interrupt its taste, so you feel the need to eat only a small scoop. It’s a dessert that encourages eaters to sit down, close their eyes and slowly indulge.

If gelato is the Italian grandparent of ice cream, frozen yogurt is its hippie niece (she prefers to go by “Fro-Yo”). Developed in the 1970s in the Northeastern United States, froyo has been gaining extraordinary popularity in the last decade as a healthy alternative to ice cream. Fro-yo makers start with a yogurt base,

A small cup of strawberry gelato.

then freeze it while incorporating air. What makes fro-yo special is the tart twist — and the buffet bars of toppings to customize your towering swirl. It’s something to seek out on the hottest of hot days because it leaves you feeling lighter than ice cream or gelato do.

Thrown into this mix are sherbet and sorbet.

They are distinguished from the others by their fruitiness. But, while sherbet has minimal milk fat, sorbet has none, which makes it a perfect choice for those avoiding lactose. Also, these two can be made with or without air bubbles, and the latter is surprisingly creamy. Sherbet and sorbet are particularly good ways of taking advantage of the bountiful fruit of the summer.

This family of frozen treats has a long, rich history, and each member fits its own niche of taste buds. Choose wisely, keeping texture,

atmosphere and flavor in mind. But don’t forget, the best way to figure out your favorite is to try them all!

Where you can find these treats in Walla Walla: Ice Cream and Sherbet: • Bright’s Candies Gelato and Sorbet: • Colville Street Patisserie Fro-Yo: • Sour Grape • Blue Palm Frozen Yogurt • Peach & Pear

Brooklyn ‘Boo’ Laughery, 6, is treated to some gelato at The Patisserie with her godfather, Carl Robanske.

Wall a Wall a Lifest yles 9

Walla Walla

Dining Guide

Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . .

15 S. Touchet St., Walla Walla • 509-529-3430 Open daily, 6 a.m.-8 p.m.

Clarette’s offers many locally sourced foods and consistently is voted the valley’s best place for breakfast. Generations of locals have marked important occasions with its classic American-style breakfasts. Located on the Whitman College campus, one block off Main street near the travelodge. Lots of parking. Breakfast served all day.

The Marc Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Jacobi’s Italian Café & Catering . . . . . . . . . . . . . . . . .

6 W. Rose St., Walla Walla • 509-525-2200 • marcuswhitmanhotel.com 416 N. Second Ave., Walla Walla • 509-525-2677 • jacobiscafe.com Dinner daily, starting at 5:30 p.m.

Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m.

Using locally sourced produce, poultry and Come “Mangia Mangia” in Walla Walla at Jacobi’s meats, Chef Antonio Campolio has created an Café! At Jacobi’s Café you can enjoy our signaambitious and creative menu. try the “Bacon and ture italian cuisine and experience casual dining Eggs,” a tempura-fried Red Boar Farms pork belwith customer service that is second to none. ly served with a soft-poached, locally produced you may dine in our vintage train car or sit back egg. All menu items are thoughtfully paired with and relax on our patio. Because when you are local wine selections. Vegetarian dishes are as inItalian Café & Catering thinking italian ... think Jacobi’s! triguing as non-veggie options.

Mill Creek Brew Pub . . . . . . . . . . . . . . . . . . . . . . . . . . .

11 S. Palouse St., Walla Walla • 509-522-2440 • millcreek-brewpub.com Mon.-Sat., 11 a.m.-midnight; Sunday, 11 a.m.-9 p.m. for 15 years, Mill Creek has served locally brewed, handcrafted beers. you’ll find great values on the kid-friendly lunch and dinner menu, served inside or out on the largest patio in town. Local wines, daily specials and great atmosphere all await you at Mill Creek Brew Pub.

Patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . .

725 E. Dayton Ave., Dayton, WA • 509-382-2625 Lunch: Wed.-Fri., 11:30 a.m.-1:00 p.m.; Dinner: Wed. & Thu., 4:30-7 p.m.; Fri. & Sat., 4:30-7:30 p.m.

Named in “Northwest Best Places” as the only four-star French restaurant east of the Cascades, Patit Creek has been serving great cuisine — without the attitude — since 1978. While all the entrees are exquisite, their meat dishes are truly notable, especially the Medallions of Beef Hiebert. An imaginative wine list and remarkable desserts make Patit Creek a gem worth traveling for.

T. Maccarone’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 N. Colville St., Walla Walla • 509-522-4776 • www.tmaccarones.com Open daily, 11 a.m. - 9 .p.m.

Welcome to T. Maccarone’s, a modern Washington wine-country bistro influenced by classic Italian sensibilities. Join us in our downtown Walla Walla restaurant for a celebration of the senses – from the fragrant allure of white truffle to the warm spark of candles in our intimate dining room, let us help make your wine country experience truly memorable.

Thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

311 S. Ninth Ave., Walla Walla • 509-525-0971 Open 7 days a week from 11 a.m.

Roast Duck Curry, Lemon Grass Barbecued Chicken, Coconut Prawns, Pad thai and more.

A great menu of Thai dishes, expertly prepared. enjoy a glass of wine, cold beer or tasty thai iced tea with your meal. Plenty of room for groups or just the two of you. if you’re looking for a true thai dining experience, thai Ploy is the place for you.

KEY

Breakfast

Kid-Friendly

Lunch

outdoor Dining

Dinner

under $10

Reservations Recommended Food Past 10 p.m.

10 Wall a Wall a Lifest yLes

$11-$25 over $26

Walla Walla

Dining Guide

Wine

Something Big Cellars — Building for Future

By Andy Perdue

Kate Morrison thinks she could be on the verge of something big.

Kate Morrison said. “But it just doesn’t work that way anymore.”

She helps the winery with marketing and sales. Her in-laws operate the downtown tasting room, while she runs the winery tasting room south of town. It is a shared space between Morrison Lane and Something Big. She has created an art gallery featuring regional talent and brings in musical events.

The latter, especially, plays to her one of her strengths and passions as a classically trained vocalist. A few years ago, she wrote and recorded “Something Big,” a folk-style song. Her husband was the first person to hear the song, and he loved it. So when they came up with the idea for creating custom labels for others, that became the name of the business.

Anyone who wants custom-labeled wines comes to Something Big and works with Morrison. She will help them on the design and often can have something ready in a couple of weeks or less. If the wine is to be sold commercially, she will send the label on to the federal government for approval. If it’s for a private event or personal use, there is no need for additional steps.

The Morrisons then label wine already made and bottled, including Viognier, a rosé and a red blend. For just a few cases — Something Big has a five-case minimum for all orders — they will hand-label the wines. For a bigger job, they might bring in a mobile bottler.

Jet Titus of Walla Walla, an aspiring wine enthusiast and entrepreneur, found Something Big to be just the right fit for him.

“I had an idea for a wine label but wasn’t able to bring it to fruition because of the cost of getting into the business,” he said. “This operation that Kate has started enabled me to get the brand off the ground without having to spend several hundred thousand dollars.”

Titus launched Missionary Cellars with a blend called Sinner’s Red. He started with only 10 cases, just to see where it might go.

“I was able to start very small, trying to cre-

ate a bit of a following for it and see what happens,” Titus said. “I don’t have a ton of capital wrapped up in it.”

In her first year, Morrison has designed many labels for corporate gifts and weddings. But she is also working with an online grocer in Beijing, China, providing three labels for it.

And she is negotiating with a major international musical group to produce something it can sell to its fans.

“For me as an entrepreneur, I needed something to do on my own,” she said. “This is helping us sell more wine.”

And it could just turn into something bigger.

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For the past year, the Whitman College graduate and her husband, Sean, have been carving out their niche in the crowded Walla Walla Valley wine scene with Something Big Cellars. Morrison, an accomplished musician and graphic artist, designs short-run personalized labels for weddings, for corporate gifts or even for someone looking to start their own winery.

“We saw an opportunity,” Morrison said. “I like the idea of people coming in with an idea and seeing how happy they are when they have a bottle of wine with that idea on the label.”

Kate and Sean Morrison married five years ago, and Sean is part of a longtime Walla Walla Valley farming family. The 25 acres of land south of Walla Walla have been with the Morrisons since 1918, and through the decades they have supported everything from row crops to orchards. In 1994, Dean Morrison — Sean’s dad — planted vineyards just as a new wave of wineries was popping up in the Valley.

In 2004, the Morrisons decided to start making wine. Though the Morrison Lane wines have been critically acclaimed, the label has not gained much traction in an industry teeming with small producers.

Enter the fourth generation. Sean Morrison has worked for several years in the Walla Walla wine industry, including Canoe Ridge Vineyard and Abeja. Two years ago, it was time to come home, so he joined his parents and became Morrison Lane’s winemaker.

Meanwhile, Kate Morrison was searching for her place. She worked at L’Ecole No 41 in Lowden and was also doing freelance marketing and website design. She believed she might be able to help the family business and carve out something interesting at the same time.

When the Morrison family launched its winery a decade ago, they didn’t do a lot of marketing, relying on reviews, repeat customers and word of mouth.

“It used to be you could hang out a shingle,”

For information: www.wallawallafairgrounds.com Or call 509-527-3247 Or visit us on facebook Wall a Wall a Lifest yles 11

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St. AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 www.amavicellars.com 2. BASEL CELLARS ESTATE WINERY 2901 Old Milton Highway 509-522-0200 www.baselcellars.com 3. BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 www.bergevinlane.com 4. BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com 5. BUNCHGRASS WINERY 151 Bunchgrass Lane 509-540-8963 www.bunchgrasswinery.com 6. CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com 7. CAVU CELLARS 602 Piper Ave. 509-540-6350 www.cavucellars.com 8. DON CARLO VINEYARD 6 W. Rose St. 509-540-5784 www.doncarlovineyard.com 9. DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com 10. FIVE STAR CELLARS 840 C St. 509-527-8400 www.fivestarcellars.com 11. FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com 12. FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards 12 Wall a Wall a Lifest yles

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13. FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com 14. GLENCORRIE 8052 Old Highway 12 509-525-2585 www.glencorrie.com 15. GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546 16. JLC WINERY 425 B. St. 509-301-5148 www.jlcwinery.com 17. LE CHATEAU 175 E. Aeronca Ave. 509-956-9311 lechateauwinery.com 18. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 www.lecole.com 19. LODMELL CELLARS 6 W. Rose St. 509-525-1285 www.lodmellcellars.com 20. 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.

21. MANSION CREEK CELLARS 9 S. First Ave. 253-370-6107 www.mansioncreekcellars.com 22. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 23. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com

11 32

24. PLUMB CELLARS 9 S. First Ave. 509-876-4488 www.plumbcellars.com 25. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 26. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 www.robisonranchcellars.com 27. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 28. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 29. SEVEN HILLS WINERY 212 N. Third Ave. 509-529-7198 www.sevenhillswinery.com 30. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100 509-876-4300 www.sinclairestatevineyards.com

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31. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 32. SULEI CELLARS 355 S. Second Ave. 503-529-0840 www. suleicellars.com 33. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 34. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 www.tamarackcellars.com 35. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 www.tempuscellars.com 36. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com

WASHINGTON OREGON

37. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 info@ThreeRiversWinery.com 38. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com 39. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 40. THE CHOCOLATE SHOP 31 E. Main St. 509-522-1261 www.chocolateshopwine.com 41. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 www.watermillwinery.com 42. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 www.woodwardcanyon.com

Wall a Wall a Lifest yles 13

WHAT’S NEW IN W

2

Story and photo by Diane

Reed

THERE’S ALWAYS SOMETHING NEW HAPPENING IN WALLA WALLA, IF YOU KNOW WHERE TO LOOK

(Body)Work in Progress Whether you’re suffering from stress, injury or wear and tear, there are times when every body needs a little TLC. Health Quest’s new owner, Clint Burgener, believes it’s all about wellness. He recently moved the medical and therapeutic massage practice to a convenient location in Eastgate that features an accessible setting and ample parking. Therapy rooms named for the four elements — Earth, Air, Fire and Water — provide a relaxing atmosphere for body work.

Burgener, who hails from Orem, Utah, and his wife, Darci Severe, a Pendleton native, have two sons. A graduate of the Utah College of Massage Therapy, Burgener has been in practice for 10 years and is enthusiastic about the new location and the team at Health Quest.

Burgener’s other passion is training “rein-

Visit the new Walla Walla Lifestyles Website! wallawallalifestyles.com

14 Wall a Wall a Lifest yLes

ing” horses. He’s thrilled that the Walla Walla Valley allows him to indulge both his passions.

Health Quest offers body work and massage by appointment seven days a week. Burgener and therapists Susan Rogers, Tawnya Lage, Holly Stewart, Adrienne Bailey, Carol Irwin and Deborah Riley provide medical and therapeutic body work, massage and spa treatments.

Burgener and his team at Health Quest work closely with doctors, chiropractors and healthcare providers to design the best approach to suit the needs of their clients, matching them with just the right therapist. Health Quest also works with most major insurance providers.

Owner Clint Burgener welcomes clients to Health Quest therapeutic Massage.

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Wall a Wall a Lifest yLes 15

Fashion

Hannah Neve gets a second opinion on a cream sequin skirt from her friend Emma Opsal while shopping at our local Goodwill.

Thrift Stores

By Lara Sabatier / Photos by Steve Lenz

Where Fashionistas Find Great Clothes on a Budget We've heard it before: Clothes make the man.

And the woman.

But what this means in a social context is constantly changing.

In the ’50s and early ’60s, women wore stiff dresses tightly cinched at the waist and wore their hair in meticulous curls and up-dos.

During the early ’70s, they rebelled against the previous decade by wearing long, flowing skirts paired with minimum make-up. Then, only 10 years later, ’80s fashionistas wore tight leather pants, and men and women alike wore loads of dark eyeliner. In the ’90s, the general consensus was, the grungier, the dirtier, and the less put-together-looking, the better.

Now, it seems, a whole different sort of trend has taken hold and has reached Walla Walla: thrift shopping. It's less about a particular style and more about how the clothes are procured.

16 Wall a Wall a Lifest yles

Nationwide and locally, fashionistas seem to be shifting from an obsession with the most expensive brands to an admiration for those who can find the most unique pieces in the most unlikely places.

Even our Goodwill on East Alder Street has undergone quite the expansion with its newly organized secondhand treasures now housed under high ceilings and surrounded by large glass windows.

Hannah Neve, a Running Start student at Walla Walla Community College, does most of her shopping at Goodwill. Neve adores being able to indulge her love for shopping without hurting her wallet. A particular favorite activity is finding items that can be more than the sum of their parts. “One piece of clothing can be reinvented so many times,” she says. On a recent shopping trip, Neve was looking for the

perfect floral shorts. Instead of paying $40 for a new pair, she found floral pants at Goodwill and turned them into a fantastic pair of cut-off shorts for $4.

Door Number 2 on Colville Street is another great place to indulge shopaholic tendencies without breaking the bank. Owner Jessica Whiteside is constantly taking requests for sought-after items she can hunt down. From obscure brands to designer jeans to one-of-a-kind jewelry, Whiteside has an interesting display of men's and women's items. She's hoping that this thrift-shopping trend will continue, and says she sees more and more high school students coming to her store. They are embracing their will to be a little weird, Whiteside says, and to be themselves. She excitedly talks about people realizing that they can buy brand-name clothes at half the price, and that hunting for deals like

this is nothing to be ashamed of. Delaney Bloomquist, a junior at Walla Walla High School, has taken full advantage of Whiteside's selection. Bloomquist is excited about the idea that she can now go secondhand shopping with her friends.

For those who are more strictly into vintage or are simply looking for that perfect ’60s dress, there is Blue Window Vintage. Blue Window is a cozy little shop that opened up just about a year ago on First Avenue, hidden right above Coffee Perk. The owner, Karianna Allum, fills her store with different era-themed clothing, drawers full of purses from every decade on one side, and cool ’80s Ts on the other. A whole row of dresses and pants with dizzying amounts of fabric fill your need from every decade.

Allum has noticed the new trend, too — more people are coming in with a precise idea of what they want, and are “embracing vintage.”

Emma Opsal, a senior at Walla Walla High School and an avid treasure hunter of all things secondhand, is one

Emma Opsal shows off a vintage “grandpa” sweater; what a great find!

of her frequent customers. Opsal has been thrift shopping downtown and in her family members' closets ever since she discovered her mother's selection of ’70s skirts. She says she thinks the trend will probably taper off like any other, “but as long as it sticks for a few, I’ll be glad it happened.”

Whether or not we continue thrift shopping as a nation, the fad has certainly left its mark. Even those who are sticking to shopping at department stores seem to, unintentionally, be a part of the movement. Though the price may not have decreased, a lot of brands now purposely make their clothes so that they look used — pants have holes, many fabrics are stressed or given an acid-washed look, the ends of shorts are frayed, and models wear their hair long and messy. The idea seems to be that people are taking care to look carefree and are taking more and more pride in their thriftiness.

Recycling our clothing seems to be a fresh way to be green — and also show up at the party wearing something beautifully one-of-a-kind.

Left to right: Hannah Neve, decked out completely in Goodwill attire, Delaney Bloomquist rocks a bright red dress from Door Number 2, and Emma Opsal in a polka-dot blouse from Blue Window Vintage; a group of friends strolling down the street, ready for a day of thrift shopping.

Wall a Wall a Lifest yles 17

18 Wall a Wall a Lifest yles

Wildlife

Left: Lynn Tompkins and a great horned owlet with an injured wing. Above: The owlet is anesthetized while Tompkins checks the healing progress.

Taking Flight

By Diane Reed / Photos by Steve Lenz

Blue Mountain Wildlife Soars Into the Future Robert Washington was rolling down Interstate 84 in his United Van Lines truck when something hit his windshield with a loud thump. To his dismay, he realized it was a large bird, now firmly wedged under the truck’s outside sun visor.

When Washington was finally able to pull into the Boardman rest area, he was faced with a problem — he couldn’t reach the visor to free the bird. He wasn’t even sure it was alive.

Fortunately, Assistant Rest Area Supervisor Jon Tucker was on duty. Grabbing his ladder, Tucker climbed up and gently eased the nowstruggling red-tailed hawk out of its predicament.

Wrapping his jacket around the bird to keep

it from hurting itself, Tucker waited for Lynn and Bob Tompkins from Blue Mountain Wildlife in Pendleton to arrive.

The hawk underwent a thorough examination at Blue Mountain’s facility south of Pendleton. The exam revealed no broken bones, just bruises.

After spending a few weeks at the center to recover from her ordeal, the hawk was ready to be released. The Tompkinses invited Tucker to open the door to her cage and send her soaring back into the wild.

This is just one of the success stories of Blue Mountain Wildlife. The best possible outcome for injured or orphaned birds is to be released.

Thanks to the dedication of Executive Di-

rector Lynn Tompkins, Assistant Director Bob Tompkins, volunteers, interns and concerned citizens, this scene is repeated over and over again.

While not all the birds can be successfully released, over half the birds taken in at Blue Mountain are saved. Birds that can’t be released may be retained for educational programs, and badly injured birds are humanely euthanized.

Twenty-five years ago, Lynn Tompkins, who has a bachelor’s degree in animal science from Oregon State University, was working for Dr. Jeff Cooney at the Pendleton Veterinary Clinic as a veterinary technician. Cooney brought his strong interest in rehabbing wild birds to the Continued on pg. 20 > Wall a Wall a Lifest yles 19

Wildlife

<continued from pg. 19

clinic and worked with the Oregon Department of Fish and Wildlife to treat injured birds.

When Cooney left Pendleton, Lynn and her husband, Bob, stepped in and carried on, rehabilitating injured raptors and owls at their home south of Pendleton.

Their ongoing dedication led to the establishment of the nonprofit Blue Mountain Wildlife center, a highly regarded licensed rehabilitation center, home to a wide range of raptors, owls and wildlife.

Working out of their Pendleton facility and a satellite location (established in 2005) in Benton City, Wash., Blue Mountain takes in anywhere from 600 to 900 birds a year — from displaced immature birds to injured owls and raptors.

The center receives 50 percent of its funding from memberships and donations, 25 percent from grants and 25 percent from programs and fundraisers. The Tompkinses, the Blue Mountain board, interns, members and volunteers assure that the center’s modest budget stretches as far as possible.

The Benton City facility concentrates on working with young raptors and barn owls — Lynn and Bob Tompkins have nicknamed the facility “Barn Owl Boot Camp.” Many of the owlets are left homeless when the hay from the hay stacks in which they have their nests is moved.

The center’s staff raises the owlets (from 50 to 100 every summer) until they’re able to fly and learn to catch mice on their own.

Although the Benton City facility is not open to the public, Blue Mountain’s Pendleton center welcomes visitors by appointment.

If you visit the center or attend one of its educational programs, you’ll meet a wide variety of birds, including eagles, owls, hawks and falcons. The birds on display, used in the center’s extensive education programs, can’t be released back into the wild because of injuries or because they have been acclimated to humans.

Birds that are being rehabilitated for release are kept away from people as much as possible, to minimize stress.

If you visit the center, you might even get an opportunity to share an enclosure with our national bird. Be prepared for a rush of wings as a bald eagle flies the length of the enclosure just a few feet over your head. He’s one of a group of bald and golden eagles that share their home with several great horned owls.

Other enclosures house burrowing owls, Swainson’s hawks, kestrels, a snowy owl, and Continued on pg. 22 > 20 Wall a Wall a Lifest yles

Intern Alex Gadaire and Tompkins work on the owlet with a collection of instruments (in the foreground) used to help the bird.

Gadaire gently holds the owlet as it slowly wakes from the anesthesia.

Left top: An injured red-tailed hawk near Pomeroy, was found on a weekend drive by Union-Bulletin IT Manager Josh Gesler and Walla Walla Lifestyles Art Director Steve Lenz.

Left middle: After a heroic trek through deep gullies and fields of dried thistle, the injured bird was captured. Gesler holds the hawk, wrapped in a sweatshirt, on the two-hour drive to Blue Mountain Wildlife.

Left Bottom: Gesler and Tompkins unwrap the hawk in the exam room at Blue Mountain Wildlife.

Right: Tompkins examines the hawkâ&#x20AC;&#x2122;s broken wing. The wound was old and had started to heal, developing a large, calcified lump that prevented the bird from being able to properly recover and care for itself in the wild. Sadly, the bird was euthanized.

However, it was a fate more humane than starving in the wild.

Wall a Wall a Lifest yles 21

Wildlife

<continued from pg. 20

Frosty, a juvenile snowy owl. The raptor was brought in, with a broken wing, to Blue Mountain Wildlife last December from the Yakima area.

even a talking Steller’s jay.

The center’s efforts include rescue, rehabilitation and education. Covering a geographic area the size of the state of New York, Blue Mountain relies on volunteers and seasonal interns to help care for the birds at the center, transport injured birds and assist in their educational programs.

If you ride the Confederated Tribes of the Umatilla’s “Walla Walla Whistler” bus to Pendleton, you may share the ride with a bird on its way to the center.

Blue Mountain works closely with the Confederated Tribes, the Washington Hay Growers Association and the wind-power industry. The center coordinates its efforts with the Washington and Oregon departments of fish and wildlife, the U.S. Fish and Wildlife Service, the U.S. Forest Service and the Oregon State Police and Department of Transportation.

The Pendleton Veterinary Clinic makes its X-ray facilities available to the center, ensuring complete diagnoses of injured birds. Walla Walla Animal Clinic East also provides valuable services in the Walla Walla Valley.

A turkey vulture comes in for a landing as a black-billed magpie takes off.

22 Wall a Wall a Lifest yles

Blue Mountain also works hand in hand with local organizations, including regional Audubon chapters and conservation organizations.

Blue Mountain Wildlife’s educational program is extensive, including over 100 on-site and outreach programs each year.

Up-close encounters with these magnificent birds are geared toward gaining support from all ages. From school programs (which reach over 10,000 students a year) to appearances at fairs and special events, Blue Mountain takes every opportunity to spread its message into communities in its service area.

For the last 11 years, the center has hosted Rehabilitation Seminars, which offer in-depth training for rehabilitators.

This year, the more than 30 attendees from Washington, Oregon and Idaho included pre-veterinary students, wildlife managers, environmental educators, veterinary technicians and rehabilitators.

Cooney, who sparked Tompkin’s interest in rehabilitation, is a frequent contributor at the seminars. Cooney, who spent a three-year residency at the University of Minnesota Raptor Center, is currently associate professor of biology

Blue Mountain Wildlife houses several great horned owls.

at Central Oregon Community College in Bend.

Looking to the future, Blue Mountain Wildlife is embarking on an initiative to design and build a new center. Currently in the planning stage, the new facility will include a hospital, classroom and updated enclosures, as well as housing for a caretaker and year-round interns.

Working with a team from the Green Hammer Build Firm in Portland, Blue Mountain has developed a concept for an ecologically designed wildlife center that will bring the facility to a new level and ensure the regionâ&#x20AC;&#x2122;s winged residents will continue to receive the care and advocacy they need.

Information The 24-hour rescue line phone number is 541-278-0215.

For more information on Blue Mountain Wildlife, its programs, membership and volunteer program, call 541-377-8246 or visit the centerâ&#x20AC;&#x2122;s website at www.bluemountainwildlife.com

A northern bald eagle sits on her nest. This is the second year she has laid eggs.

Wall a Wall a Lifest yles 23

Dance

“Cut-Out Guy,” an exciting piece by acclaimed contemporary dance choreographer KT Nelson, is on the program for the Grand Festival Performance at the Walla Walla Dance Festival July 26. Photo by RJ Muna.

Walla Walla Dance Festival

By Robin Hamilton

Dance can be music made flesh. Visual art that moves. A narrative brought to vibrant life.

Or it can run counter to those forms — dancing without music, without recognizable shapes, without a story.

Everything depends on the choreographer’s vision.

For this year’s Walla Walla Dance Festival — the multiday celebration that ends the Whitman College Summer Dance Lab — choreographers from three different dance genres will use their prodigious talents to bring the art of dance to Cordiner Hall.

Each year, the Summer Dance Lab attracts scores of young dancers to Walla Walla for a two-, three- and five-week intensive training in every dance discipline a pre-professional dancer could imagine. At the end of their training, these dance students are given an opportunity to perform with professional dancers.

And for Walla Walla audiences — here’s the 24 Wall a Wall a Lifest yles

candy: the opportunity to see some of the best dancing from San Francisco to New York City.

Works by acclaimed choreographer KT Nelson, who is co-artistic director for the Oberlin Dance Collective, will be featured, as well as pieces by Lorin Latarro and Nobility Mob. Nelson, whose work with modern composers and visual artists has drawn raves in San Francisco, will be creating a special piece for the dance lab students.

The Collective will also perform Nelson’s “Cut-Out Guy,” which the choreographer says came from watching her son compete as a wrestler in middle school and high school.

“The solitary courage of these fierce yet profoundly vulnerable young men was central in the creative process for ‘Cut-Out Guy,’ Nelson says. “On the first day of rehearsal I asked ODC’s five men to build short solos based on

something that happened to them that nobody knew about. From this primitive world, we built a community both vulnerable and fierce based on all five men’s phrases and my own.”

Latarro’s professional dance career includes choreographing a recent “Live From Lincoln Center” for Public Broadcasting Service and dancing in more than a dozen Broadway musicals, including Twyla Tharp’s “Movin’ Out” and “A Chorus Line.” She will be doing original choreography, showcasing her own style and channeling major Broadway dance icons such as Bob Fosse and Twyla Tharp.

Nobility Mob, or “No Mo,” is an all-male hip-hop dance group created by hip-hop artist Chadd Moreau. “They are all about bringing the virtuosity of male dancing back to street dancing,” Summer Dance Lab Director John Passafiume says.

Schedule of Events.

July 20 The festival begins with Nobility Mob giving a free hip-hop class for youth ages 12 to18 at the YMCA. 1 p.m., 340 Park St.

Peace of mind…

July 21 Nobility Mob gives a free hip-hop performance for the families at the Farm Labor Homes. The event is open to the public. 5 p.m., 165 Labor Camp Road, Walla Walla. Next up, the Oberlin Dance Collective performs at Charles Smith Winery. 7 p.m., 35 S. Spokane St. Tickets are $10.

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July 23 “Terrific Tuesdays” at the Walla Walla Public Library — a series for local children — will offer a dance demonstration by the Whitman College Summer Dance Lab, led by one of the festival’s artistic directors. 2 p.m., Walla Walla Public Library, 238 E. Alder St.

A Life Well-Lived is Worth Remembering

July 24 Nobility Mob hip-hop demonstration at the Land Title Plaza on Main Street. 5 p.m. Later, a Lorin Latarro dance demonstration at Whitehouse-Crawford and Seven Hills Winery. 6 p.m., 212 N. Third Ave. Tickets are $20. Call 509-240-3502.

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Memorialize life ...

July 26

A well-planned funeral warms the soul and illuminates the memory.

The Grand Festival Performance features professional dancers and choreography by the Oberlin Dance Collective, Lorin Latarro and Nobility Mob, and students from the Summer Dance Lab. 7 p.m. Cordiner Hall, Whitman College. Tickets: Adults, $25; seniors 65-plus and students with ID, $15; families (two adults plus children), $60.

Tickets are available at Earthlight Books, the Whitman College Bookstore, the Walla Walla Tourism kiosk on Main Street, at the door, and online at www.wallawalladancefestival.org

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People

Always Looking on the Bright Side: A Brief Encounter With Eric Idle

By Robin Hamilton / Photos by Greg Lehman courtesy of Whitman College / Jokes by Eric Idle

Eric Idle is a gentleman and a scholar.

Proof of the first: He held open the car door blog, which is filled with funny, philosophical admonished the students: “Your brain doesn't for me as I stepped into our SUV on the way to musings about science, books (“I love to read. I know you’ve graduated. Keep feeding it. Read.” a rehearsal with the Walla Walla Valley Band don’t watch TV, don’t read newspapers or magaAs I said, a scholar. at Walla Walla Community College. zines — just books”) and history.

So, to the band room, quick rehearsal, a few “You are so gallant,” I said. funny lines, chop-chop, out the door to “Well, I’m from Europe,” he answered. take photos with the band and some “You can get slugged for doing this, these photos à deux with about a dozen fans. days,” he added.

A mensch.

If you have been living under Walla He wanted to make sure I mentioned Walla’s legendarily deep topsoil for the Dan Goodall, owner of Walla Walla’s Blazpast few weeks, you may not know that ing Guitars, who struck up a friendship Eric Idle, one of the Pythons of the British with Idle on his frequent trips to town. comedy troop Monty Python, creator of the “Dan would loan me a guitar each time, Tony-award-winning Broadway musical so I didn’t have to lug one on the plane,” “Spamalot,” star, most notably, of “Monty Idle said. Goodall told me they talked Python and the Holy Grail” and “Life of about The Beatles, especially Idle’s close Brian,” and comic genius ad infinitum, friend, George Harrison. was in town to give the commencement Back in the car, Idle asked the driver if address at Whitman College. he’d mind dropping us by the airport so Idle’s daughter Lily was graduating, he could greet his wife, son and daughand Idle, his wife, Tania, son Carey (all the ter's friends. Of course the driver didn't way from Brisbane, Australia) and some mind. “Shall we go have a drink at the airof Lily’s childhood friends were here to port?” Idle asked. As we settled into our celebrate. booth he asked the waitress for bottled He also gave a free talk at Cordiner water. “Sorry,” she said, “Just good old Hall the day before the ceremony. It was Walla Walla tap water.” packed.

Ah well, he said. Waters all around.

On the day of our whirlwind interview, Ten more minutes before his family’s Idle and the WWVB, which does the in plane lands … I asked about his childand out music, so to speak, for Whitman’s hood. He was born in 1943, in the middle commencement, were planning a surprise of World War II, in England, after all. His performance at the end of the ceremony Eric Idle was in town to deliver Whitman College’s commence- memories, he said, were of the sirens and — with Idle leading the audience in a ment address in May. He also packed Cordiner Hall for a free the rubber gas masks they had to wear. rendition of “Always Look on the Bright talk that covered his comic career, being a Python, and how “It put me off scuba diving altogether.” often he is mistaken for Michael Palin.

Side of Life” from “Life of Brian.” It’s an When he was two years old, his father, especially silly song, considering those singing Since he has a whole section of his blog deon his way home to his family, was killed in a it in the film are being crucified. (“Actually, voted to short reviews of books he is reading, car accident. It was Christmas Eve, 1945, and we were sitting on bicycle seats, but even so, I asked which his all-time favorites were. He the war was over. we were up there for hours and it was terribly rattled off a choice list: “The Great Gatsby,” “Tragedy,” he said. Then he smiled, “Irony. uncomfortable.”)

“Deer Park,” “Bleak House,” along with John Comedy!”

He was dressed all in black — polo shirt, Le Carré novels and most anything by Elmore The plane had arrived — the clock was jacket, running shoes. He’s 70 years old but very Leonard. ticking. young-ish. He smiled easily, laughed often.

Reading — widely, deeply and without snobWhat’s the funniest joke he’s ever heard?

I spent most of my short and somewhat di- bery — seems to be a mantra for him. During “I like wit, not jokes,” he said. “There was vided time with him asking questions about his the following day’s commencement address he this wonderful moment with Mike Nichols [di28 Wall a Wall a Lifest yles

rector of “The Graduate,” “Carnal Knowledge,” the HBO mini-series “Angels in America” and “Spamalot”] in France. We were outside of an art gallery, and he turned to me and asked, ‘How much is that Dali in the window?’ That's wit.”

Idle wrote the book and lyrics and collaborated on the music for “Spamalot,” a musical “lovingly ripped off ” from the 1975 film “Monty Python and The Holy Grail.” Both versions made great fun of Europeans, especially the Brits and the French.

What’s the funniest thing about the British?

“Oh, they've changed so much – I haven't been there since Tony Blair, I'm not sure what's funny about them anymore.” Yet in his commencement speech, he told the audience, “As you might have spotted, I’m British, and we have royalty. And they have emotions for us.

We stand out in the rain and cheer, 'Hurray!'”

And what about the French?

“I like the French — they live through their bellies.” Which makes them funny, like the helmet-slapping French taunter in “Grail” and “Spamalot,” whose famous insult, “Your mother is a hamster and your father smells of elderberries,” lives on.

What’s the funniest thing about Americans?

“They think death is optional.”

At Cordiner Hall someone asked Idle what was the most interesting question he’d ever been asked.

He answered by telling a story about a meeting with a publisher he didn’t particularly like, who told him he didn’t have the character for success. It wasn’t a question, per se, but Idle regarded it as a most important assessment.

“I didn't appreciate it at the time,” he told me, “and was quite insulted. But I did think about it. It was a great insight. I learned from it, and stopped fighting with people who are on my side.”

Considering the fact that he needn’t have given anything of himself to Walla Walla, or me, it seems to be the answer to why he is such a success at being a gracious, loyal and generous man.

Will he ever return? “I don't know,” he said.

Perhaps if the community college stages “Spamalot.”

Word to the wise.

Idle helped his audience out with a hand gesture indicating when he was being ironic.

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Historic Homes

The 1906 home at 660 Balm St. is now being brought up to date.

Sturdy Older Home with a New Lease on Life

By Karlene Ponti / Photos by Greg Lehman

The large 1906 home at 660 Balm St. has seen more than a century of local history. Now it’s on a journey of renovation and rebirth.

It was built by contractors Bert Huntington and M. E. Cutting for Scott E. Harris, the pharmacist at Tallman’s at the time. In September 2008, it was purchased by Daniel Wampfler and Amy Alvarez-Wampfler.

The welcoming nature of the home was what drew them to it.

“It was the character of the house, the space and the layout,” Amy says.

“It’s an old home, and we could fix it up.

We’re definitely learning as we go. It’s near the park, and it’s close to the school,” Daniel says.

The neighborhood and the distance to the 30 Wall a Wall a Lifest yles

school are important because the couple has one daughter and another child on the way.

Giving a home a new lease on life usually takes a lot of work, and this one is no exception.

“We have redone the yard, we took off the old deck, put in grass and a fence. We put in new shrubs, plants, and landscaped it,” Daniel says.

The home has two floors and a semi-finished basement.

The main level has two front living areas, a formal dining room, an office, a bathroom and a large kitchen, with plenty of room for projects and easy access to the back deck, upstairs and

basement.

“This floor had green shag carpet that we took out, and about 19 layers of wallpaper,” Daniel says.

Upgrades to the walls and ceiling were a huge amount of work.

“The ceiling is external concrete stucco.

It came down 14 to 16 inches on each room,” Daniel says.

They kept the stucco on the ceiling for texture and scraped it off the upper walls.

“It took about 200 hours to do all of that. It was a lot of work,” he says.

Continued on pg. 33 >

The main floor is very open for an easy flow from room to room.

The home is furnished with both old and new.

Natural light is augmented by exquisite light fixtures.

Wall a Wall a Lifest yles 31

Historic Homes

Special attention was given to the kitchen.

The bathroom contrasts dark cabinetry with white fixtures.

32 Wall a Wall a Lifest yles

<continued from pg. 30

SHAKESPEARE WALLA WALLA PRESENTS

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Now, the walls are smooth up to the crown molding. All the downstairs walls are painted a bright white, adding to the light in, and spaciousness of, the main floor.

“We added crown molding and new window molding and floor molding,” Daniel says.

The kitchen looks as if it had been extended beyond the original back wall at some point. In this room, like the rooms upstairs, the angles of the roofline are apparent in the interior walls.

The ongoing development of the basement includes a laundry, living space and a place for music. Daniel is a drummer, so he needs enough space to set up the drum set.

Future projects include finishing the floors — the main level has narrow plank floors the couple think may be pine — and painting the exterior. They kept the graceful arches in the front rooms but took down two large, round pillars to match more of the angular nature of the interior.

The home has large walk-in closets and builtins for storage. It also has a large bay window in front.

Amy and Daniel are enjoying all of the home, but they do have some favorite areas.

“We’re always in the kitchen,” Amy says.

“We’re foodies and winos,” Daniel says.

Daniel is very fond of the three front rooms.

“It’s very open and bright,” he says.

The main floor is accented by a large chandelier in the dining room, and in the living room, a large painting by Edmonds artist Andy Eccleshall.

Daniel says the home looks like it’s the older Victorian farmhouse in the area, surrounded by newer homes.

The couple noted that the house seemed comfortable and it welcomed them when they first walked in with the Realtor. They sat by the bay window thinking of possibilities.

“It had a very friendly energy to it,” Amy says.

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Wall a Wall a Lifest yLes 33

Secret Garden

A Step Back in Time

By Karlene Ponti / Photos courtesy of the Boldman House Museum

Peace. Quiet. Time and timelessness, all wrapped up in leaves and flowers.

The garden at Dayton’s Boldman House Museum, 410 N. First St., still contains plants that Gladys Boldman’s mother set in place. Plants are all labeled, so guests seeing something they like can find out immediately what it’s called.

The garden is as historically accurate to 1910 as the gardeners could make it, through research and consultations.

Volunteer gardener Mary Luce says, “Gladys Boldman really liked the idea of it being educational, an educational service to the community. I tried to find things that would have

been in a garden at that time. For example, a tulip that was introduced in 1850 could have been in there.”

The garden has quite a variety of plants, flowers and greenery, as well as large shade trees.

“I was digging in the garden and I found tubers — they looked like peonies. Someone who had helped the Boldmans with their mowing and gardening said, ‘Those are [Gladys Boldman’s] mother’s peonies,’” Mary says.

In addition to the peonies, there are some surviving prune trees, some periwinkle and

lilacs.

The garden plans were put together more than a decade ago, and every spring and summer the results are obvious.

“We’ve got it timed so we’ve got something blooming all the time. The theme is mostly purples, blues and pinks,” Mary says.

This color scheme coordinates with the colored glass under the eaves in the front of the home.

The Boldman House Museum in Dayton has a garden as historically accurate to 1910 as the gardeners could get through research.

34 Wall a Wall a Lifest yles

the garden has many plants of different colors, heights and textures.

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Wall a Wall a Lifest yLes 35

July Through July 14

Enjoy Lavender Field Days: U-Pick lavender, learn to make crafts such as wreaths and wands. SundayFriday; closed July 4. Blue Mountain Lavender Farm, Lowden. Details: 509-529-FARM. Through August 11 Tamástslikt Cultural Institute hosts the exhibit “Ric Gendron: Rattle Bone.” Paintings and mixed media.

Details: 541-966-9748.

Through August 16 UPlay: ages 7-12. Jefferson, Pioneer, Edison, Washington parks, hosted by the City of Walla Walla Parks and Recreation Department. 10 a.m.-3 p.m., weekdays; closed July 4. Details: 509-527-4527 or www.wwpr.us July 1-7 The Walla Walla Sweets play a series of home games. Borleske Stadium. Details: 509-522-BALL or wallawallasweets.com July 3, 10, 24, 31

July 4 The Fourth of July in the Park is Walla Walla’s community celebration of Independence Day. The allday festival features live music and entertainment, crafts, food booths and more. 10 a.m.-6 p.m. Then, at dark, fireworks are launched from the athletic field at Walla Walla Community College. Sponsored by Columbia REA, the City of Walla Walla and the Walla Walla Union-Bulletin. Details: 509-520-1252 or 4thofjulyinthepark.com July 5-6 The annual powwow features traditional drumming, dancing, colorful costumes. Vendors offer food, art and more. Wildhorse Resort & Casino, Pendleton.

Details: 800-654-9453.

July 6-7 Every Saturday and Sunday, through August, enjoy a Downtown Summer Sounds Concert. 4 p.m., Land Title Plaza, First Avenue and Main Street. Details: 509-529-8755.

July 10-Sept. 1 The Kirkman House Museum hosts the “Roaring Twenties Exhibit.” Details: 509-529-4373.

July 13

The City of Walla Walla Parks and Recreation Department offers classes including Imagination Yoga. 5:15 p.m., Carnegie. Details: 509-527-4527 orwwpr.us

Family Movie Nights continue with tonight’s feature, “The Pirates: A Band of Misfits.” Dusk, Borleske Park.

Details: 509-529-8755.

July 13-14 Athena’s Caledonian Games, a traditional Scottish festival, dates back to the 1800s. Events include Highland dancing, piping, sheep dog trials, athletic competitions and more. Athena, Oregon. Details: athenacaledoniangames.org July 13-14, 27-28 Fast cars and excitement at Walla Walla Drag Strip, Middle Waitsburg Road. Details: 509-301-9243 or visit wwdragstrip.com July 16 Hands-on day camps for kids aged 9-11. The Pioneer Kids Camp teaches how the pioneers lived.

9 a.m.-3 p.m., Fort Walla Walla Museum. Details: 509-525-7703.

July 18-21 Mule Mania. Learn about mules and donkeys. Classes, parade and fun. Columbia County Fairgrounds, Dayton. Details: 509-382-4825.

July 19-21 Experience history firsthand at the Dayton Depot Alumni Weekend Open House. Free admission. Dayton Historic Depot. Details: 509-382-2026.

DHS Alumni Weekend. It’s the Dayton High School All-Alumni gathering. The weekend features a parade, picnic and parties. Dayton. Details: 509-382-4033.

July 20-21 Milton-Freewater’s annual chainsaw carving competition, Carvin’ by the Blues. In a lot off Highway 11.

Details: 541-938-8236.

Walla Walla Sweet Onion Festival salutes the area’s famous onion. Two full days of entertainment, music, cooking and barbecue contests in Downtown Walla Walla, as well as plenty of family-friendly activities.

Details: 509-525-1031.

July 24, 26 Walla Walla Dance Festival. Several free events lead up to the festival. July 24, 5-6 p.m., Nobility Mob from LA will perform at the Land Title Plaza. The full festival will be July 26, 7:30 p.m., Cordiner Hall, Whitman College. Details: wallawalla-summerdancefestival.org July 27 Pink Ribbon Classic Horse Show, fundraiser hosted by the new 4-H Club American Wranglers and Walla Walla Valley Horsemen to benefit the Walla Walla Cancer Center Special Needs Fund. 8 a.m., Walla Walla County Fairgrounds. Details: 509-540-2776.

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36 Wall a Wall a Lifest yles

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 nights, live music at Vintage Cellars.

10 N. Second Ave. Details: 509-529-9340.

TuESDAY “Trivia Game Night.” Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865.

WEDNESDAY First Wednesday of the month, wine tasting. Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Music. Rogers’ Bakery, 116 N. College Ave., College Place. Details: 509-522-2738.

Record your music. 5 p.m., Open-Mic Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509520-5258.

Music. 7-9 p.m., Walla Walla Wine Works. Details: 509-522-1261.

FRIDAY Pianist Carolyn Mildenberger. 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

The first Friday of each month, free admission at Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748.

Music. Dayton Wine Works, 507 E. Main St. Details: 509-382-1200.

The second Friday each month, acoustic jam. Skye Books & Brew, Dayton. Details: 509-382-4677.

Live music. 7 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.

Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

SATuRDAY The Walla Walla Valley Farmers Market. Free concert, local produce. Walla Walla County Fairgrounds.

Details: gowallawallafarmersmarket.com

Open mic. 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.

The Downtown Farmers Market sets up shop at Crawford Park, Fourth and Main. Details: 509-5298755.

Live music. 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.

Most Saturday nights, live music. Vintage Cellars, 10 N. Second Ave. Details: 509-529-9340.

Live music. 9 p.m.-midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008.

Live music. 7 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.

Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

SuNDAY The Downtown Farmers Market sets up shop at Crawford Park, Fourth and Main. Details: 509-5298755.

Sunday Jazz Café. 3 p.m., Walla Faces. Details: 877301-1181.

Karaoke. 8 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

THuRSDAY

Locally Owned and Operated

By Kerry Lees & Family

Walla Faces Tasting Salon: first Thursday of the month, Salsa Night. The second and fourth Thursdays, 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.

• Chapel • Church • Graveside • Serving All Faiths • Serving All Cemeteries • Courtesy Hospitality Room

“Blues and Barbecue” with live music and “West of the Blues BBQ.” Charles Smith Winery, 35 S. Spokane St. Details: 509-526-5230.

(Seats 85 at Tables)

Dinner by in-house Bistro 15, with entertainment.

5-11 p.m., Sapolil Cellars, 15 E. Main St. Details: 509520-5258.

Open mic. 7-10 p.m., Walla Walla Village Winery, 107 S. Third Ave. Details: 509-525-9463.

Live music. 9 p.m.-midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008.

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Comedy jam. 8 p.m., Wildfire Sports Bar at the Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

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Caring Professionals Serving the Walla Walla Valley & Milton-Freewater Since 1940 1551 Dalles Military Rd. • Walla Walla • 525-3397 • mountainview-colonialdewitt.com Wall a Wall a Lifest yLes 37

Photos by Steve Lenz

Where in Walla Walla?

Last issue’s clue: Trading his webs for a front-end loader, this hero is still doing his part to clean up our streets at which business?

Answer: Walla Walla Recycling

Last month’s winners

Clue: Which business has this warning sign in front of it?

Alana Bock Haiyan Dong Zane Taylor

Linda Thorne Steve Carlson

Contest rules 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.

CORRECTION: In “The Kitchen Tango: Behind the Scenes at T. Maccarone’s” (Walla Walla Lifestyles, June 2013) Aaron Meister’s name was misspelled.

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TA S T I N G RO O M H O U R S : Open Daily 10 a.m. to 5 p.m.

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Wall a Wall a Lifest yLes 39

Safety first. Luxury first.

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