August 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

GLEAnInG Supplement of the Walla Walla Union-Bulletin

August 2013

GIVInG BACK

BY PICKInG uP

$3.95

NEW summer MENU 30 TAPS

handmade

BURGERS

WW SWEET ONION RINGS

cali burger

original ApPETIZERS

TASTY

cocktails

WW pizza w/ pear and bleu cheese

NEW LOOK

INSIDE

338660V

eat. drink. connect.

25 West Alder ST, Walla Walla

REDmonkeydowntown.com

RELAX | SAVOR | ENJOY

Pacific Northwest

photos by greg lehman photography

327080V

iNflueNced ModerN aMericaN diNiNg

bad Come in tonight for an exCeptional guest experienCe open Daily at 5:30 p.m.

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

B

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

2 0 13

TO ES

F THE B E

ALL FOR ST

B

327088

Union-Bulletin.com Union-Bulletin.com

WALLA WALLA

UNION-BULLETIN

YOGA YOGA

We Bring the Valley Home to You

2 0 13

FOR ALL

339616V

4 Wall a Wall a LIfeSt yLeS

n ew stu d ent specia ls

4 s. 4th street walla walla

o p en i n g s ept em b er 2013 www.r evo lv eryo ga.c o m

YOGA STUDIO

Seattle Magazine Top 10 New Washington Wineries

Cabernet Sauvignon • Evergreen Vineyard Riesling • Grenache • Syrah • Merlot 124 West Boeing Avenue — in the Airport District. Open Saturdays 11-5 and by private appointment www.tempuscellars.com • Joe@tempuscellars.com • 509.270.0298

337837V

338789V

Wall a Wall a LIfeSt yLeS 5

August Contributors Chetna Chopra is the associate editor of Walla Walla Lifestyles magazine.

ASSOCIATE EDITOR

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

PHOTOGRAPHER

WRITER

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

Sara Rasmussen is the communications coordinator at the YWCA of Walla Walla.

She may be contacted at srasmussen@ywcaww.org WRITER

Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin.

She can be reached at 509526-8324 or karleneponti@ wwub.com

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

PHOTOGRAPHER

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

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 the new Walla Walla Lifestyles Website! wallawallalifestyles.com

WRITER

Joe Tierney is a photographer who grew up, and lives, i n Wa l la Wa l la , Wa sh .

Joe received a degree in documentary studies from The College of Santa Fe.

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.

WRITER

PHOTOGRAPHER

Looking for world class wines in Walla Walla?

We Welcome You to Pepper Bridge Winery

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

327071V

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 6 Wall a Wall a LIfeSt yLeS

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

table of contents

AUGUST 2013

August 2013 PUBLISH ER

Rob C. Blethen EDITOR

Rick Doyle A DV ERT ISING DIR EC TOR

Jay Brodt

8

WInE

M A NAGING EDI TOR

13

WhAT’S nEW In W2?

A SSOCI AT E E DI TOR

14

BEAuTY

PRODUCT ION M A NAGER

16

PEOPLE

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

26

ThE GOOD GRAIn

31

WhAT’S ThAT CROP?

35

POnD AnD GARDEn TOuR

Isenhower goes green to save money, Earth.

Sugaring is a very old method of hair removal that’s new to the U.S. These are the days … A YWCA program brings kids and seniors together.

Greg Lehman follows a local wheat-farming family on a typical day’s harvest.

We live in a bread basket, a valley that produces abundant crops – and pretty scenery. But do you know what’s in that field?

From expansive country landscapes to intimate urban gems, this tour gives attendees the chance to see what’s behind the fence.

38

hISTORIC hOMES

41

SECRET GARDEn

Dennis and Judy Santo’s home at 87 Electric Ave. was a sturdy fixer-upper that the couple has turned into a sweet retreat.

The Santos designed the garden on their .78-acre sanctuary to be full of art, rock and magnificent plants.

44

CAn’T-MISS EVEnTS

46

WhERE In WALLA WALLA?

Robin Hamilton

Chetna Chopra

Vera Hammill

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: Ron Courson, owner of R&R Produce, helps gleaners Jean Wilkinson and Augusta Farnum pick squash at his farm. Photo by Steve Lenz FOR E DI TOR I A L IN FOR M AT ION

Rick Doyle rickdoyle@w wub.com

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

Locals augment their food budgets and give back to the community by picking up what’s left behind after harvests.

PLEASE LIKE US

Union-Bulletin.com

PLEASE FOLLOW US

Wall a Wall a LIfeSt yLeS 7

Photo by Steve Lenz

20

GLEANING IS THE NEW BLACK

Jay Brodt jaybrodt@w wub.com

Wine

Isenhower Goes Green to Save Money, Earth

By Andy Perdue, special to Walla Walla Lifestyles / Photos by Steve Lenz

When the recession hit, Brett Isenhower knew he had to make changes to his small, high-end winery south of Walla Walla.

Brett Isenhower holding his 2011 Wild Alfalfa Syrah.

In many ways, it made sense for Isenhower to move toward greener, more sustainable practices, not only to save expenses, but also to reduce waste.

“From an economic standpoint, to survive and keep going, I had to find ways to save money without sacrificing wine quality,” Isenhower said. “I needed to look at every line item in the budget. It either had to save money or improve the quality of my wines — or it had to change.”

The first thing Isenhower did was reduce the amount of wine he made. When he and his wife, Denise, launched Isenhower Cellars in 1999, they made about 1,000 cases of wine. By 8 Wall a Wall a Lifest yles

2008, that had grown to 4,500 cases. While still modest compared with many wineries, that level of production meant more sales through distributors and more time away from the winemaking for Isenhower.

In 2009, he cut his production by half and chose to sell most of his wine directly to customers. This meant higher profit margins and less waste.

“A lot of money is saved by selling directly to consumers,” Isenhower said. “And there’s less plane travel and less driving to Seattle and Portland to pour wine.”

In October 2009, Isenhower opened a satel-

lite tasting room in Woodinville, not far from Chateau Ste. Michelle. Because 67 percent of his 1,500 wine-club members live in King and Snohomish counties, this drastically reduces his shipping costs because customers tend to pick up their wine-club selections themselves.

But distribution was just the first step in saving expenses and reducing Isenhower’s carbon footprint. Next was the packaging.

Isenhower, 44, uses only American-made glass. While this actually costs more than glass bottles made in China, he has reduced the amount of energy needed to ship from the other side of the globe. Isenhower recently put

Denise Isenhower, Brett’s wife, has a beautiful and functional organic garden in front of the Isenhower Cellars winery. She has incorporated recycled materials into the garden and has also replaced a water-thirsty grass lawn with low-maintenance decorative rock.

in his first order with Bennu, a glass-bottle capsules because most consumers drink their from hot water to steam to clean his equipment. manufacturer in Kalama, Wash. wine soon after purchasing it.

Steam uses less water and takes less energy to “Hauling glass is the No. 1 carbon footprint,” “Why am I putting something on my botheat. It’s also more efficient, he said. He uses he said, because glass is heavy to ship, even steam to clean barrels, tanks, drains, floors, when it doesn’t have wine in it. walls and his bottling line.

Isenhower also has switched to light“We use less water, so there is less er-weight bottles for three of his wines, chance of mold,” he said. “Burning prothough he is sticking with heavier bottles pane to heat water just doesn’t make sense for his top-end wines. to me.”

“One of the challenges with lighter Isenhower’s fanaticism about cleanlibottles is that customer awareness isn’t ness goes back to his days as a pharmacist. there yet,” he said. “People respond to He earned his bachelor’s in pharmacy at heavier bottles.”

Purdue University, then worked at the Heft equals quality in many consumWalla Walla Safeway for a few years after ers’ minds, he said, and to compete in the launching Isenhower Cellars until the ultrapremium market, he must stick with winery could support him full time. a 700-gram bottle, at least for now.

In the future, Isenhower hopes to furHe also uses cork closures because they ther reduce his winery’s carbon footprint are recyclable and are natural products by adding solar panels.

— which screw caps aren’t. Isenhower re“I’d love to have the ability to sell power cently switched to longer corks — 2 inches back to Columbia REA someday,” he said. in length — to better protect his wine.

When he is ready to remodel the winery, He’s also getting rid of foil capsules. Is- Ozone (left) and steam (right) generators offer green alterhe will seek below-ground barrel storage, enhower explained that capsules tradition- natives for sanitation. which would cut down his use of coolants. ally were made of lead, and their purpose While he realizes his boutique winery’s was to keep rats from eating through corks in tles that is purely for decoration and just gets lower energy usage is a small part of the big the cellar. When lead capsules were banned in thrown away?” he said. picture, he thinks it makes good sense. the 1980s, the wine industry switched to tin, Isenhower’s labels, too, are greener, as he has “I’m one guy, but you have to start someand now tin prices have skyrocketed. switched to using recycled paper. where.”

Today, Isenhower sees no purpose in the One of the biggest changes was switching Wall a Wall a Lifest yles 9

N to or t

Ma

Ro

in St.

se

St.

Su m

St.

B o ye

St.

e us

Pine St.

13

St.

29

Cherr y St.

19

8 31

13th Ave.

30 24

21

e Al d

t. rS

se

t. rS ch B ir

St. Ma

p la Po

St.

t. in S

e.

Av

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 10 Wall a Wall a Lifest yles

40

.

1st

9 th

12

1.

27

125

Ro

. r Ave

lo Pa

e.

Av

ille

ne

WHITMAN COLLEGE

.

Co lv

ka

t Park S

Sp o

e.

Av

18

e.

Av 3rd

15

4th

14

12 ay w ig h

d 2n

H

ac

e.

Av

hS t.

th h4

26

p la Po

t. rS

3

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

Av e

.

St.

.

H ig

FS t.

33

Av e

FS t.

To Touchet

.

Highwa y 12

Frog Hollow

y 12 hw a Mill Creek Rd.

Detour Rd.

Short Rd.

To Walla Walla City Center

Isa

Av ac s

e.

39

ll Wa To

all aW

Mo

jo n

ni e

r Rd

.

125

Old Milton Highway

38 to n -

28

22

Whiteley Rd.

23 Larson

il To M

J.B. George Rd.

27 36

Braden Rd.

Pranger Rd.

1

Peppers Bridge Rd.

Old Milton Highway

2

4

37

a

125

41

5

25

Air

po

42

To Milton-Freewater

FS t.

CS t.

ed

LOWDEN

7

GS t.

las

D

AS t.

ug

Av e

rt

Wa y

t is

he

.

College Ave.

Cu r

ck

.

Last Chance Rd.

10

.

Lo

Av e

Detour Rd.

35

hA ve . c 17a Ave .

ro n

aA ve . gA v 34 e.

Av e

er

To Walla Walla

Hoon Rd.

ec

ein

.

Do

16

ar

20

Sweagle Rd.

Be

Bo

Av e

Le

.

McDonald Rd.

Ae

9

ssn

nA ve

so nA ve Av . e.

Lowden - Gardena Rd.

Airport Terminal

Ce

ma

cA ve

ES t.

il d

BS t.

ch

Pi p

b li

Sti n an

S. Gose St.

Fa ir

um

pu

Ry

Frenchtown Rd.

Gr

Re

To Waitsburg, Dayton Lewiston

w Free

Stateline Rd.

ate r

6

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 11

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.

12 Wall a Wall a LIfeSt yLeS

$11-$25 Over $26

Walla Walla

Dining Guide

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

Sweet Treats If you’re in the mood for a cool treat, stop by Sour Grape Frozen Yogurt in Eastgate with its inviting deck and colorful interior. Choose from 10 frozen-yogurt flavors in its soft-serve machines — or twist two flavors to make your own creation.

Flavors are changed regularly — cookies and cream, chocolate classic, island banana, Georgia peach, kiwi-strawberry sorbet, peanut butter, mountain blackberry, cappuccino, alpine vanilla and strawberry lemonade, to name just a few.

Check Sour Grape’s Facebook page for the flavors of the day, which include no-sugar-added versions, low- and nonfat yogurts, as well as sorbets.

Thirty-two-ounce containers are available from the grab-and-go freezer. Or try Belgian waffles topped with yogurt for a breakfast treat.

Then, finish your masterpiece by choosing from 50 toppings, including gummies, sprinkles, candies, chocolate chips, fresh fruit, and

even potato chips and Doritos. Choose from an assortment of syrups, top with whipped cream and a cherry, and you’re ready to dig in!

For Chris and Brooke Johnson and their daughters Lauren and Jenna, Sour Grape is a family endeavor. (Chris and Brooke also run Chris Johnson Plumbing.) They’ve set out to make the shop a fun place to visit, with regular promotions, contests, trivia and special events.

Sour Grape also has a colorful trailer available for birthday parties, weddings and special events. If you didn’t catch it at the Walla Walla Sweets games, look for it at community events like the Gran Fondo.

Lauren and Jenna Johnson are ready to dig into their frozen-yogurt creations at Sour Grape Frozen Yogurt.

Sour Grape Frozen Yogurt 1619 E. Isaacs Ave., Walla Walla 509-529-2027 Open Sunday to Thursday, 10 a.m. to 10 p.m.; Friday and Saturday, 10 a.m. to 11 p.m. sourgrapewallawalla.com Follow it on Facebook

Body and Soul Tucked into a cozy space next to Macy’s, Midnight Oil Soap Company is a treat for the senses.

Kim Hedine has been handcrafting her signature goat-milk soaps in W² for 15 years. She keeps 11 milking goats at her place, and all her soaps are handcrafted.

Over the years, Hedine has become a master of blending scents to perfection, creating special combinations that will have you saying “Amazing” after one sniff.

This retail shop is her first store, and it includes an extensive collection of herbal goatmilk soaps — 20 year-round favorites and six seasonal offerings. She calls these “Just Visiting” because they change every two months, so there’s always something new. Hedine says her soaps are good for “body and the soul,” and

her customers agree.

For the bath, she offers fizzies, bubble bath, and bath melts and salts, all prepared with natural ingredients. Grab a handcrafted bath brush or soap sock, and you’re all set for a soak.

In addition to Hedine’s soaps, the shop carries healing herbals, creams and lotions, as well as face-care products and natural pain relievers.

Her “belly to baby” line for pregnant and new moms includes belly balm/bum balm and naked baby soap.

Handcrafted brooms, baskets, gift items and collectibles round out the shop. It’s a lot of goodness tucked into a small space.

The Midnight Oil Soap Company in the old Liberty Theater building.

Midnight Oil Soap Company 54 ½ E. Main St., Walla Walla 509-540-4167 Wednesday through Thursday, 10:00 a.m. to 5:30 p.m.; Friday and Saturday, 10 a.m. to 6 p.m. www.midnightoilsoap.com Follow it on Facebook

Wall a Wall a Lifest yles 13

Beauty

A Sweet Way to Say Goodbye to Unwanted Hair

By Lara Sabatier / Photos by Greg Lehman

Extensive hair removal may seem like a recent invention that has created a new standard of beauty. In reality, hair removal dates back as far as 320 B.C., to the time of Alexander the Great.

It was back then, before there was running water in homes, that Egyptian women, defying a hot climate, sandy landscapes and relentless winds, pioneered a hair-removal technique called sugaring, defining an element of grooming that has lasted to this day.

At first, it was only a matter of removing underarm hair, which traps sweat and undesirable smells, but it became a trend, a sign of youth and virtue, to remove all hair except eyebrows and eyelashes and that on top of a woman’s head.

Sugaring, a form of epilation, is a technique that uses a very simple, natural paste to remove unwanted hair. The mixture is made of water, sugar and lemon juice. This all-natural, golden concoction is heated and then allowed to cool to an optimum, mildly warm temperature.

There are two removal techniques: one is to apply the sugaring paste to the area, cover it with a strip of muslin (loosely woven cotton fabric) until the paste cools, and then pull the muslin strip off, along with the unwanted hair.

Another method is a very precise technique that involves a flick of the wrist that quickly removes the hair.

Sugaring is only just now beginning to catch 14 Wall a Wall a Lifest yles

Aesthetician Kerri Baltzor keeps her client, Marcelle Baumann, comfortable while applying the sugaring technique.

on in the United States, and in Walla Walla. Two masters of the technique are Kerri Baltzor and Emilee Hendrickson, who work at City Slickers Salon and Spa on Main Street.

Nobody likes the process of a bikini wax, especially those with sensitive skin. Sugaring doesn’t completely eliminate the pain, but it is a lot less harsh on delicate skin due to the fact that all its ingredients are natural and the mixture itself isn’t hot when applied, so there is no risk of getting burned, unlike with a wax

technique.

The paste sticks only to dead skin cells, eliminating the irritating process of removing excess wax; instead, a warm shower will do. It also helps prevent ingrown hairs, which can be painful and unpleasant.

Sugaring is also not as abrasive as waxing and doesn’t remove an entire layer of live skin.

This means that for all those trying to perfect their summer tans, this method won’t diminish color.

Above Left: Sugaring proves to be much gentler on the delicate skin on the face than waxing. Above Right: The simple solution of water, sugar and lemon juice forms a paste that can carefully “flick” away hair.

Shoes to Fit Your Lifestyle

Shoe Repair Technician on staff.

Open Mon-Sat 8am-6pm • Sun noon-4pm

We Care About Your Comfort

336268V

Also, there need be no worries about germs.

Unlike a batch of wax that sits in the same container from session to session, sugaring paste is fresh every time and used on only one customer.

There is also a lot less waste, especially with the flicking method: no application sticks, no strips, and a whole lot less wipes for the removal of extra product.

Waxing is often considered a women’s-only grooming technique, but men sometimes want to clean their look up a bit, too. Maybe a girlfriend complains about a hairy back, or a guy likes the feel of a baby-smooth chest.

Whatever the motivation, it isn’t uncommon for men to engage in hair removal, but it does come with its difficulties. Men are hairier all around, so in removing a bit of undesired hair, one is often left with a smooth patch surrounded by dense hair. Sugaring eliminates this problem because it is a more gentle method, removing decreasing amounts of hair, making for a more gradual transition from hairless to hairier places on the body.

From the removal of unwanted hair on the face to a full-on Brazilian bikini treatment — without excessive redness and irritation — sugaring is the newest, and oldest, option.

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

Wall a Wall a Lifest yles 15

People

Kendra Voeks, 7, talks about her family with a client at the center. Coordinators for both programs say the time the kids and seniors spend together is good for both. Photo by Joe Tierney.

These Are the Days — Seniors Share and Make Memories with YWCA Campers

By Sara Rasmussen / Photos by Joe Tierney and Steve Lenz

“How old are you? Do you think you’re in your 50s?” A bright and bubbly 11-yearold looks up at the older man seated next to him at the Adult Day Center, a health and activity program for seniors.

“I bet you were born in the, uh, 1940s!” chimes in a second, younger boy.

There is a momentary pause, as the older man whose age is in question asks them to speak louder so he can hear. The questions are repeated, and he pauses to recall when he was born.

“No, I was born in ’26,” he replies.

“That would make him ...” a nearby assis16 Wall a Wall a Lifest yles

tant does the math quickly. “Eighty-seven years old.” The two boys look in surprise at their new friend, and then at each other.

Every Wednesday morning, these two young men and a dozen other children, with backpacks and lunch bags in tow, laugh and chatter as they make their way to the Center at the Park on Malcolm Street. The Adult Day Center is located within.

There they enjoy lunch and a few activities with the seniors before returning to their busy week of library trips, swimming and games.

These children are from the YWCA Summer Adventure Club, an all-day learning program for children ages 5 to 12.

The Center at the Park offers a gathering place for Walla Walla’s seniors. The Adult Day Continued on pg. 18 >

Alexis Deck, 5, tries her hand at finger-painting and drawing. Photo by Steve Lenz.

50 SAVE SAVE UP UP TO TO

Volunteer and Register

%

Our experts specialize in flooring. We join with our other stores worldwide to buy at a volume that guarantees the lowest price. And we’re here to assist you with a more personalized shopping experience.

That’s the Carpet One difference.

™ On Innovia On NEW NEW Innovia™ Touch Touch Carpet Carpet August 7 – September 23, 2013

The Adult Day Center is always looking for volunteers, especially retired nurses or nurses’ assistants. For more details, contact Program Manager Lynda Cheney at 509-527-3775.

August 7 – September 23, 2013

Walk on

™ Introducing Innovia Introducing Innovia™ Touch Touch Carpet.

Carpet. ™

Sunshine with with

339605V

Parents can register their kids, ages 5 to 12, for Summer Adventure Club at any time during the summer. The club ends on Aug. 30, but Afterschool Adventure Club, its school-year sister program, starts Sept. 3. Register with the YWCA of Walla Walla, 213 S. First Ave. For more information, call 509-525-2570, email lwaltman@ywcaww.org or visit ywcaww.org/adventureclub

ONLY CARPET ONE HAS YOU TOTALLY COVERED.

36

* * SPECIAL FINANCING SPECIAL FINANCING Available On Innovia And ™

New Innovia™ Touch carpet combines natural-based fibers New Innovia Touch carpet combines natural-based fibers in a carpet that resists fading, repels liquids and delivers in a carpet that resists fading, repels liquids and delivers outstanding softness. Plus, it takes less energy to make for a outstanding softness. Plus, it takes less energy to make for a lower environmental impact. lower environmental impact.

™ Available ™ Innovia And Touch Carpet.

InnoviaOn Innovia™ Touch Carpet.

Benjamin’s Carpet One Walla Walla month 1611 W. Rose (in the old Rex building, next to Pizza Hut) month On purchases made with your 876-4446 On purchases made with your• Mon-Sat 9-5:30 Carpet One Floor & Home ®

Carpetcard.

One Floor &valid Home credit Offer until beautiful affordable” “Where we make credit card. Offer valid until ®

September 23, 2013.

September 23, 2013.

SAVE SAVE

% %

Wall a Wall a Lifest yles 17

People

<continued from pg. 16

Center serves seniors who have Alzheimer’s, dementia, brain damage, are homebound or recovering from stroke, or under the supervision of a caregiver.

On an ordinary day, these two groups remain worlds apart. It was this very separation of Walla Walla’s young and old that inspired Lynda Cheney, Adult Day Center manager and nurse, and Linda Waltman, program director of the YWCA Summer Adventure Club, to come together for their mutual benefit.

At the end of last summer, the two organizations gave it a trial run of a few meetings between the kids and seniors. After it was a big success for everyone involved, it was implemented into their weekly schedules for 2013.

This summer, the children and seniors partook in a variety of engaging activities together, from bingo to simple cooking and craft projects, from blowing bubbles to enjoying the sunshine and conversation. The children told their new acquaintances about their schools and favorite teachers, their siblings and pets, and their favorite foods. The seniors, in turn, shared stories about their own youths.

Each summer before the fun begins, the club discusses what they might see at the Center, which helps alleviate any feelings of fear or

uncertainty that the children might feel in meeting the seniors. Waltman uses small toys to help illustrate some of the concepts.

“We discussed wheelchairs, canes, glasses, hearing aids — any kind of disability,” she says.

“The kids feel strange at first, and then they warm up, and we just step back and let them interact [with the seniors]. It’s a good experience for them.”

Waltman strongly believes in the value of connecting children with our community’s seniors.

“We need to teach our children respect for our elderly folks,” she says.

Learning how to interact with seniors and to value those interactions is an important step in that direction. Since beginning these meetings, Waltman has received overwhelmingly positive responses from the parents of Summer Adventure Club kids.

“Parents thought that was the neatest idea, commenting how seniors are the forgotten ones, the ones we never remember as little kids,” she added. “We need to remember the older generation.”

Cheney notes that the children help the seniors to live contentedly in the present through their discussions about the past. For individuals

with Alzheimer’s or dementia, it’s incredibly beneficial to connect back to those parts of their lives they can clearly remember. The visits from the Summer Adventure Club provide such an opportunity.

“The seniors at the Center all have daughters or sons or grandchildren. The kids walk in that Center, and everyone’s faces are beaming, they’re all excited, and you can feel this increase of energy in the Center,” says Cheney. “They can’t remember their granddaughter’s name, but they say, ‘Oh, my granddaughter looks just like you,’ and the synapses in their brain are stimulated.”

Many of the kids also relate their experiences at the Adult Day Center to their own time spent with grandparents.

“Some of them don’t get to see [their grandparents] very often,” says Waltman.

For some, it may be one of few experiences they have with the baby boomer generation.

For the seniors, it’s a rare but joyful chance to interact with young children.

“They really enjoyed having the kids here,” Cheney says. “They tend to treat the children like their grandchildren.”

Once a week, clients in the Adult Day Center at the Center at the Park get to interact with children from the YWCA’s Adventure Club program.

Here, Andrew Simmons, 9, gives a senior in the program some pointers during a board game. Photo by Steve Lenz.

18 Wall a Wall a Lifest yles

327138V

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

Enjoy our award winning wines made with a charming French accent

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

Tasting Room Open Daily 11am-4pm

335418V

33 West Birch Street Walla Walla 509-522-9463 forgeroncellars.com

327119

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

“This is the one that started it all for me.”

Operating & Real Estate Loans Crop Insurance

327101V

-Lucy Martin, Portland, OR.

Country Home Loans Appraisals

Abby Graybeal and Meghan Bailey 509.525.2400 | farm-credit.com

w w w. re i n i n g e r w i n e r y / v i s i t

307454V

Wall a Wall a Lifest yles 19

Harvest

Gleaning Is the New Black

By Robin Hamilton / Photos by Steve Lenz

Jean Wilkinson bends, moves the crushed yellow stalks of the onion to the right, and pulls. Two quick clips with her scissors, and she has her prize: an ever-soslightly pockmarked Walla Walla sweet onion. She pops it into her bucket and moves on.

Wilkinson, alongside a dozen smiling happily. other locals, is out in this organic “I have my own garden, but I like farmer’s field on a 90-degree mornto come out and do this with others. ing to gather up what has been left I enjoy the fellowship.” behind from the farmer’s harvest.

Even 9-year-old Marcus LoudThey are participating in an ancient erbeck and his 13-year-old brother, practice known as gleaning.

Luke, are out gleaning. While Luke “Thousands of pounds of peris less enthusiastic, his brother, face fectly good produce goes to waste flushed with the heat, claims he likes every year after harvest,” Wilkinson going out to the fields. “It’s kinda says. “On one day, three of us gleaned fun,” Marcus says.

200 pounds of sweet onions, more Another gleaning organization in than enough for each of us.” town, Walla Walla Community HarWhich means what these gleanvest, gathers food solely for BMAC’s ers don’t want for themselves goes food bank for emergency food servicto the Blue Mountain Action Counes such as the Pantry Shelf, St. Vincil’s food bank for distribution to cent de Paul, the Salvation Army and three counties. Wilkinson, who is Helpline Walla Walla. Wilkinson’s the coordinator for the Walla Walla group, Walla Walla Gleaners, offers Gleaners, says they exist primarily locals an opportunity to gather food to help families augment their food for their families with the option to budgets and to connect consumers donate extra to BMAC’s food bank. more directly to food sources.

The Walla Walla Gleaners is a The reasons for the resurgence of member-based group that requires gleaning are many: Some credit the a $40 yearly membership fee, which organic and “slow-food” movements Wilkinson says helps cover the for the nation’s renewed interest in group’s liability insurance costs. As food and in traditional and handscoordinator, she is in contact with on practices such as gleaning. For area farmers and home gardeners many who glean, it’s a wish to help who might have lots of extra onions, one’s community; for others, it’s a squash, radishes, carrots, apples, matter of economy. And in the aftercherries, plums and tomatoes. When math of the recent recession, where the farmers and gardeners say their shopping at second-hand stores has harvest is done, they give Wilkinson gone from being imperative to fash- John Wilkinson gets ready to dump his newly gleaned onions into a sack. a heads-up and permission to go out ionable, it makes sense that gleaning Wilkinson likes to dehydrate his onions for a tasty snack. to their fields or onto private propwould be part of our collective move erty. She then contacts the gleaning toward thrift. group members.

In the Valley, where residents are surrounded zation in an article in the Walla Walla Union“It can be pretty last-minute,” Wilkinson by fields of every crop imaginable, the connecBulletin. “I got on board in the first year. I like says. “When these farmers call us, we have to tion between the food source and the consumer organic produce, but I don’t like the price.” move — the leftover crops may not be marketis a relatively easy one to make. Still, it takes On this hot June day, Bergman pauses and able, but they’re fresh and edible now.” a little effort. looks out at the others — some families, some She’s a big believer in getting families inEvelyn Bergman first read about the organisingles, most getting dusty and sweaty and Continued on pg. 22 > 20 Wall a Wall a Lifest yles

Left: Marcus Louderbeck takes a water break. Right: Caden McCulloch, 4, amuses himself with a little dirt-kicking action. As long as no ladders are involved, says coordinator Jean Wilkinson, kids are welcome, and even encouraged, to participate in the glean.

AmeriCorps volunteers Jenna Skinness and Laura Engleman share a laugh.

Wall a Wall a Lifest yles 21

Harvest

<continued from pg. 20

volved in gleaning. “It’s a great way for kids to site. “Then we come back to warehouse, weigh Harvest’s table there. Working alongside the see where food actually comes from, and to have what’s been gleaned for record-keeping. The farmers and vendors, she’s able to maintain a a part in the food cycle. Gleaning can really help warehouse keeps record of every donation. I dialog with them. Engleman credits farmer people be more independent, and there’s always send my numbers to Harvest Against Hunger in Ron Courson, of R&R Produce, for allowing an option to give something back the group access to his fields. to the community.”

For the Walla Walla Gleaners, While the procedure is much the task is to increase membership the same for Walla Walla Communiand grow the donor base. “And ty Harvest, their mission is slightly funding,” Wilkinson says. “The $40 different, Laura Engleman says. barely covers the liability insurance Engleman, who is the Comcost, so we can use all the financial munity Harvest’s gleaning coorhelp we can get.” dinator, says her group delivers An important part of making to all the emergency food banks their organization work is netand, if possible, to other local foodworking, something Wilkinson, outreach programs. “If we get flush who has a full-time job, finds little with, say, 2,000 pounds of onions, time to do. we distribute them around to the Wilkinson praises Dan and senior programs, the farm-to- Clementine and Henry farnum load up a laundry basket worth of fresh Sarah McClure for making their school and hot-meals programs,” vegetables. organic fields available for their Engleman says.

Seattle and share them with BMAC. The farmers gleaning group. “They’ve allowed us to come Community Harvest volunteers meet at the and other donors can take $1.50 per pound as out here year after year. The crops will just get BMAC warehouse, listen to a short orientation, a charitable donation. tilled under in the end, but it’s still kind of sign a waiver (the group’s liability insurance Engleman is a regular presence at the Downthem, and a great service to the community.” is covered under BMAC) and carpool out to town Farmers Market, heading up Community

ReCIPe

BREAD-AND-BUTTER PICKLED ONION RELISH Contributed by Alex English these pickles are good on the occasional burger, or on a hot dog, in lieu of sauerkraut. I’ve enjoyed them frequently over rice, with a fried egg and some soy sauce.

Servings: 6 pints, plus some leftover brine 16 cups sliced onions 1 yellow, orange or red bell pepper, sliced 3 cloves garlic 1⁄3 cup pickling salt 3 trays ice cubes 5 cups sugar 3 cups cider vinegar 2 tablespoons brown mustard seeds 1 1⁄2 teaspoons celery seeds 1 1⁄2 teaspoons turmeric In a non-reactive bowl or container, combine the onions, pepper, garlic and salt. Add ice. Mix well and let stand for 3 hours.

Drain the vegetables and combine them in a non-reactive pot with the remaining ingredients.

Bring to a boil, and then reduce heat, cooking on low until translucent.

Ladle into hot, sterilized jars, leaving 1⁄2-inch space at the top. Seal and process jars in a waterbath or steam canner for 10 minutes.

22 Wall a Wall a LIfeSt yLeS

For more information on gleaning and to get involved: Walla Walla Gleaners Gleaning Coordinator: Jean Wilkinson wallawallagleaners@gmail.com

Walla Walla Community harvest Gleaning Coordinator: Laura Engleman laurae@bmacww.org 509-529-4980 Blog: wwcommunityharvest.tumblr.com Facebook: facebook.com/wallawallacommunity

Donations accepted at the BMAC Food Warehouse 921 W. Cherry St. Walla Walla 509-529-3561

Caden enjoys spending time out in the onion fields with his mom, Carey McCulloch.

Since 2005

Modern Washington Wine Country Italian Bistro Open Daily Lunch 11am â&#x20AC;˘ Dinner 4pm Jean Wilkinson contacts local farmers and other donors and alerts members to potential gleans.

335413V

4 N Colville â&#x20AC;˘ www.tmaccarones.com Reservations 509.522.4776 or opentable.com/tmaccarones Wall a Wall a Lifest yles 23

Comfort Inn & Suites of Walla Walla • 100% Non-Smoking Hotel • FREE Deluxe Breakfast • 2-Room Suites Available • FREE Wireless Internet

Locally Owned and Operated

By Kerry Lees & Family

• Indoor Pool & Spa • Business Center

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

• Exercise Room • Dog Friendly

Call the Hotel Directly for Packages

Elizabeth Brandt Licensed Funeral Director

Kerry Lees

President Licensed Funeral Director

Shelley Anthony, BMS Licensed Funeral Director

(Casket or Urn)

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

Assortment of Walla Walla Valley & Columbia Valley Wines.

All of our wines are available for home purchase.

337839V

307434V

(Seats 85 at Tables)

• Crematory on Site • Pre-Arrangement Plans • Flexible Prices & Services • Competitive Price Guarantee • Convenient Location • Large Parking Lot • Catering Available • Horse Drawn Carriage Available

Monday – Friday 5:30 – 9:30pm Saturday 5:30 – 10pm Closed Sunday

509-522-3500 • 1419 W. Pine, Walla Walla

www.choicehotels.com

New Phase

NOW

S

Peace of mind…

FROM THE $170’S

BY

Model Home Open 6 Days a Week 1905 Stevens St. | (509) 492-3836

Worried about your retirement? In volatile times, it’s natural to worry. With today’s economy, it just makes sense to keep your retirement money close to home with people you know. Peace of mind with retirement savings… It just makes sense.

335414V

Baker Boyer provides a seasoned team of retirement specialists to offer comprehensive retirement planning.

Member FDIC

www.bakerboyer.com

Bank IRAs (FDIC insured) are available through Baker Boyer Bank. Other investment products: Are Not FDIC Insured • Are Not Bank Guaranteed • May Lose Value

24 Wall a Wall a LIfeSt yLeS

337843V

It just makes sense.

Watermill Winery Winery of the Year 11 consecutive years — Wine & Spirits Magazine

Est. 1983

Open for tasting Mon-Sat 11am-4pm

• One of Washington State’s first artisan,

Open Daily 10am – 5pm

235 E Broadway Milton-Freewater, OR (541)938-5575

41 Lowden School Road, Lowden, WA 14 miles west of Walla Walla on Hwy 12 509.525.0940

Reserve Tasting Fridays 3pm • April to November Private, seated tasting and tour of the historic Frenchtown Schoolhouse

Handcrafted Hard Cider

Space is limited. Please make reservations at reservetasting@lecole.com

family-owned wineries • Estate grown wines certified sustainable & Salmon Safe

Named Best Tasting Room “The tasting staff walks visitors through L’Ecole’s prize-winning lineup without pretense, a modest approach that’s refreshing.”

www.lecole.com

327125V

336265V

— Seattle Magazine

327115

331238V

Wall a Wall a LIfeSt yLeS 25

Harvest

The crew — Adam and Lauren Hair and Corey Small (in the green T-shirt) — take a break while Steve Hair, in the combine, unloads wheat into a transport truck.

The Good Grain Story and photos by Greg Lehman

It’s wheat harvest time again, and all across the Valley farmers, their families and crews are hard at work for long days under the hot sun. For Steve Hair it is always very much a family affair, with his children, Lauren and Adam, forming the bulk of his crew. “I’m so fortunate to have the kids working alongside me,” he said with obvious emotion.

Steve Hair

26 Wall a Wall a Lifest yles

Hair has continued farming on the farm north of Clyde that his grandfather Fred Hair bought in 1930. He figures he was about 12 when he participated in his first harvest, working alongside his father, Dick. He started full time farming in 1976.

“I have been working with my father for nearly 37 years on the farm,” Hair said. “He has forgotten more about farming than I will ever know. The lessons learned from him I hope to pass on to Lauren and Adam.”

Steve’s own son and daughter have been helping out since early on. “I guess they’ve been driving combine and the like since they were

about 15 or 16. Awfully glad they now live in the area to help out,” Hair said.

“It is great having my kids come back to the farm. They are my sounding board, and I always seek their input. They are both very sharp, and look at things with a different perspective. This helps so much in strategic and day-to-day planning,” Hair added.

The Hair family harvests about 1,100 acres each summer. “There’s always some dread and apprehension as to how smoothly things will run [as harvest approaches],” Hair said. “But hey, this is payday. It’s the only time we get paid, so it’s certainly a good time of year!”

Adam Hair drives the combine from the air-conditioned comfort of the cockpit.

Wall a Wall a Lifest yles 27

Harvest

Top: Corey Small drives the transport truck and (bottom) unloads wheat into the grain elevator on the Hair property.

28 Wall a Wall a Lifest yles

The blades of the combine cut the wheat and collect the grains.

Steve Hair, in the cockpit of the combine, unloads wheat into the transport truck.

Wall a Wall a Lifest yles 29

Harvest

264065j

Steve Hair talks with his son Adam while taking a break during which they swap places as combine drivers.

(509) 525-6307 www.BlockMaughan.com Casual dining emphasizing value, comfort, and convenience. The Mix offers guests the opportunity to quickly create a healthy meal while delivering the best customer service in the Walla Walla Valley.

Offering a variety of fresh ingredients for salad, soups, and sandwiches, The Mix is a perfect lunch or dinner stop for the entire family.

Open 10:30am-9pm daily 339887V

1605 E. Isaacs â&#x20AC;˘ Walla Walla â&#x20AC;˘ 509-876-8000 30 Wall a Wall a LIfeSt yLeS

117 E. Rose St. Walla Walla

Visit the new Walla Walla Lifestyles Website! wallawallalifestyles.com

Harvest

A lush, green crop of peas graces the land.

What’s That Crop?

By Karlene Ponti / Photos by Steve Lenz

Walla Walla Valley farmers produce a wealth of crops, creating a sustainability few other regions can boast.

Residents of the Valley also enjoy the beauty of being surrounded by fields and agriculture.

But when the crops first begin to grow, it’s hard to tell what they might eventually be: Walla Walla’s famous sweet onions, corn, wheat, alfalfa or peas?

Debbie Williams, Washington State University county extension director, says the area has a wide variety of crops, with the most acres allotted to wheat. Wheat, in its many varieties, is the graceful staple of the world, from field to loaves of bread, nourishing rich and poor. In Walla Walla County, Williams says, there are about 300,000 acres in wheat.

“Most of it is dry land, a little of it is irrigated. And most of it is winter wheat,” Williams says.

As far as recognition goes, she says, because wheat is a grass, it may be difficult to tell it from barley and other grasses. Wheat has been grown in the area since at least the 1800s. A newer area crop, chickpeas (or garbanzos), adds to the richness of the Valley’s farms. Walla Walla County has grown many acres of chickpeas in the past.

Although relatively new to the area, chick-

Walla Walla sweet onions ripen in a field waiting for summer harvest.

peas have an extensive history. Evidence of the crop, which dates back thousands of years, has been found in the Middle East, including ancient Jericho, one of the longest continuously populated cities in the world.

The plant has small feathery leaves on either side of the stem; it is as delicate-looking as it is hardy.

“The leaves are fern-like,” Williams says.

“Peas and chickpeas look similar. They are both legumes — peas are taller, with white flowers.”

Chickpeas have a high protein content and are used in many recipes, including falafel and hummus.

Alfalfa is a very lush, green plant with bright purple flowers. A high-protein plant used for animal feed, it is also used by humans, in the form of sprouts and herbal remedies. It is a deeprooted crop, making it very hardy. The plant is high in vitamins and minerals.

Alfalfa, also called “lucerne” in many countries, grows readily in many different climate extremes, so it can be cultivated in cold climates as well as hot. It loves lots of water.

Continued on pg. 33 > Wall a Wall a Lifest yles 31

Harvest

More chickpeas are being grown in the area.

Apples are the official state fruit of Washington.

Not strictly a crop of the Midwest, corn is now being grown on many acres locally.

32 Wall a Wall a Lifest yles

Wheat is the most prevalent crop in the area, with about 300,000 acres planted in Walla Walla County.

<continued from pg. 31

Alfalfa is a lush, green plant with purple flowers. It provides nutrition for humans, livestock and insects.

OUTSTANDING Award Winning Cars Restored & Painted

Hot Rods • Classics • Customs

in Our Field

1935 Ford Pickup

multiple best of class winner portland roadster show

335416 SL

A book on agriculture, written by Roman writer Palladius in the fourh century A.D., suggested that alfalfa came from ancient Iran.

Right now, the United States is the world’s largest producer of alfalfa. Walla Walla produces both hay and seed alfalfa.

“We are one of the more significant alfalfaseed producers in the nation,” Williams says, “much of it from the Gardena area.”

She also says you can’t tell which is a hay field or a seed field. The plants grow between 1 and 2 feet tall, depending on growing conditions. As of 2010, the area had about 12,000 acres in alfalfa.

Corn is another ancient food — evidence of its cultivation and use dates back millennia.

It is thought to have originated in the Western hemisphere and then migrated to Europe.

Corn nourishes people all over the world — it is used for animal feed and is important in the production of many products, from ethanol to rayon to plastics.

Williams says the area has about 4,000 acres of sweet corn, mostly in irrigated circles north of Walla Walla.

“There are also small plots of seed corn,” she says.

From temptation to tradition, apples are a basic crop of the local area and the greater state of Washington. In Washington and Oregon, thousands of acres are devoted to tree fruit of all kinds.

“There are about 7,700 acres in the county,” Williams says. “We have the largest private apple orchard in the world, Broetje Orchards.”

Light-gold-colored globes with soft green leaves, Walla Walla sweet onions are the area’s signature crop. Local onions are known for their crisp, mildly peppery taste.

In addition to Walla Walla sweets, you can find yellow, red or white onions. Williams says that in 2011, there were about 700 acres planted in onions.

Another ancient crop, onions were grown in China 5,000 years ago. In Egypt about 3,500 years ago, onions were considered to symbolize eternity because of the onion’s circular structure.

A tasty addition to a salad, taco or casserole, onions have been used for food, medicine and magic for thousands of years.

866-352-6348 HOLTONSECRETLAB.COM Wall a Wall a Lifest yles 33

connemc027rs

TASTING ROOM 18 North Second Avenue Walla Walla, WA 99362

Make Your Room a Masterpiece!

Hours:

Get All the Help You Need at

Thursday, Friday, Saturday & Monday 10am to 4:30pm

Conner's

Sunday 11am to 4:30pm

MR. CARPET

(509) 525-1506

336263V

L.L.C.

509-522-0176

"C" St.

"C" St.

Larch

www.ConnersMrCarpet.com

College Ave.

536 NE C Street College Place, WA 99324

WINERY AND VINEYARD

Rose Poplar

1663 Corkrum Rd.

Myra

Great Flooring In-Stock Deals Free Quotes Helpful Staff Local Installers

Walla Walla, WA 99362

Wal Mart

Taumarson

SUMMER RANCH EXPERIENCE Visit the Ranch on Saturdays, May 25-September 7, 2013 11am to 3pm, without appointment.

A Life Well-Lived is Worth Remembering

Wednesday through Friday, winery visits by appointment, 10am to 3pm.

Your wishes fulfilled ...

No difficult questions left to answer ...

All decisions made with a clear head ...

A funeral reflective of your wishes.

Bob McCoy Pre-Planning and Pre-Funding Funeral Advisor.

springvalleyvineyard.com

335422V

34 Wall a Wall a LIfeSt yLeS

327133V

315 West Alder, Walla Walla, 525-1150

85464 CL

Herring Groseclose Funeral Home

item # 102 Š 2013 Spring Valley Vineyard, Walla Walla, Washington 99362

Events

At several points along the tour, tables are set up with volunteers to answer questions and help guide guests.

Dream Gardens

By Diane Reed / Photos by Greg Lehman

Hospice’s Pond and Garden Tour invites you into the Valley’s inspiring landscapes.

Would you like to wander down Walla Walla Valley’s garden paths into landscapes resplendent with plants and trees, water features and a few surprises?

Then it’s time to get your tickets for the 12th annual Walla Walla Community Hospice Pond and Garden Tour, which takes place Sept. 7, from 9 a.m. to 5 p.m.

It’s the kind of event that gardening dreams are made of. The tour features 10 gardens, from expansive country landscapes to intimate urban gems, from formal settings to rambling natural environments. Visit gardens and water features in historic neighborhoods, new developments and country settings. It’s all about the love of gardening!

Laurie Klicker, marketing coordinator at Walla Walla Community Hospice, organizes the tour. With the help of almost 50 volunteers, the

tour has become a successful fundraising event for Hospice. All proceeds support its programs, which provide compassionate care to patients in the final stages of life and support for their loved ones and caregivers.

Klicker’s goal is to provide a diverse experience for tour-goers — there is a wide range of plantings and landscape layouts. The tour features ideas and landscapes that “real” people can achieve, so feel free to take away ideas for your own garden. Many of the owners will be available to answer questions and identify plants.

As befits a pond and garden tour, there are lots of liquid landscapes, including man-made and natural ponds, a streamside garden, fountains and water features.

And expect the unexpected — a greenhouse powered by a solar panel, a model train

running through the garden, a plein air artist tucked away in the landscape and lilting music in the air.

Many of the gardens include a vendor with offerings such as sculptures, signs and other garden-related items. Hospice will host a garden shop at one location, featuring new, used and repurposed garden accessories.

Stop by the Walla Walla County Master Gardeners’ table to get your gardening questions answered and find out about its horticulture classes, clinics and reference materials. And don’t forget to pick up some raffle tickets for the drawings for the gifts featured at many of the gardens.

There are only 500 tickets sold for the event.

When you purchase tickets, you will receive a program that lists locations, vendors, special Continued on pg. 37 > Wall a Wall a Lifest yles 35

Events

This patio with a built-in gas fire pit at 704 Anvil Lane was a popular stop at last yearâ&#x20AC;&#x2122;s tour.

A local bluegrass group plays at 1440 Sturm Ave. during the 2012 tour.

36 Wall a Wall a Lifest yles

<continued from pg. 35

A series of booths featuring local arts and crafts was set up last year at 1752 Havasu Lane.

features and musical performances during the event.

Tickets for the tour are available for $20 and go on sale Aug. 7. (Attendees must be over 12 years old.) Tickets can be purchased at the Walla Walla Community Hospice office at 1067 Isaacs Ave., Brightâ&#x20AC;&#x2122;s Candies at 11 E. Main or by phone at 509-525-5561.

(The accompanying photos from the 2012 tour preview the kind of experiences visitors will enjoy.)

SpaniSh-Style Wine

Tasting Room Open

Fri-Sun 11am to 5pm or by appointment.

85728 Telephone Pole Rd., Milton-Freewater, OR, 97862

Contact us at CaStillODeFeliCiana.COM or call 541.558.3656

336259R

To keep up with developments and get a sneak peak at the tour, visit the Walla Walla Community Hospice Facebook page and its website, www.wwhospice.org

te Save the Dy,a a rd tu Sa September 7 6-10 pm

Salsa!

Under the Stars

An Evening of Food, Musi c, & Dance Wall a Wall a LIfeSt yLeS 37

Historic Homes

Dennis and Judy Santo’s 1911 home is their masterpiece, surrounded by garden.

Stone, Wood and Flowers

By Karlene Ponti / Photos by Greg Lehman

Dennis and Judy Santo love their home at 87 Electric Ave. The sturdy home was built in 1911; Judy and Dennis purchased it in 1973, becoming just the third owners in 102 years.

Dennis’ mother found the house listed, and the couple called the real estate agent. Dennis says the agent was in a meeting and couldn’t come right out, so they ended up touring the house later — much later.

“He showed us the house at midnight,” Dennis says.

Even at midnight the home looked good.

At that time the main reason they liked this home, Dennis says, was the price tag.

He says the original builder was a stonemason — his work is everywhere on the property.

The house is solid and has a raised foundation 38 Wall a Wall a Lifest yles

with lava rock around it.

The home has an abundance of rock work, even a lava-rock fireplace they removed; too many craggy holes and crannies offered insects a potential homestead.

The 2,300-square-foot home consists of the main floor, basement and small upstairs — it is, essentially, a one-and-a-half-storey home.

“We both grew up in old homes,” Dennis says, so the couple knew they were getting a work in progress.

They liked the home, but they wanted to make some changes: The front porch was in-

corporated into the area of the living room to expand the space; they kept the pillars in the front, and when they took out the original fireplace, they installed a gas fireplace, which now has a mantle.

Dennis and Judy are very industrious, and Dennis has a background in flooring and construction, as well as in his career at Lumbermens.

“We have remodeled the whole house,” Judy says.

The basement was a big project and has an Continued on pg. 40 >

The large formal dining room has seen many family gatherings.

Wall a Wall a Lifest yles 39

Historic Homes

<continued from pg. 38

The living room is comfortable as well as elegant.

area they still want to remodel. Dennis says they still have to upgrade the basement laundry room. They have the new appliances, they just need some time and energy, which will, hopefully, arrive simultaneously.

The home is a nice blend of elegance and comfort. Judy says that’s exactly what they wanted.

While working their day jobs, they remodeled the home in the evenings and on weekends.

It took a while, but they have things set up just the way they wanted. They have an oak floor in the dining room and tile in the kitchen and bathroom.

Judy says her favorite area in the house is her little office upstairs.

“Mine’s the couch,” Dennis says. “I can’t tell a lie about that one, the couch is mine. My other favorite is the shop.”

“Every man’s dream of a shop is his shop,” Judy says.

Dennis and Judy appreciate art and have many pieces on the walls. It’s not about investing in art — it’s about what they love and 40 Wall a Wall a Lifest yles

find inspiring, whether the artist is known or obscure.

“We’ve met some of the artists,” Dennis says.

“We buy art that we like.”

Judy says that, because the laundry is in the basement, the bathroom has what all houses

The updated kitchen is bright and welcoming.

should have, “a clothes chute. Now if there was some way to get them back up ...”

The basement has a comfortable family and TV room with a fireplace, a nice place to relax.

“We love the house. It feels like home,” Dennis says.

Secret Garden

Sounds in the Garden: Wind, Water, the Key of G

By Karlene Ponti / Photos by Greg Lehman

Dennis and Judy Santo nurture their plants in their own on-site greenhouse. It is full of thriving plants waiting for the temperature to warm up and the wind to calm down. Massive geraniums attain their size by wintering over in the warmth of the greenhouse.

The whole gardening operation is labor of love by the couple.

Dennis designed the garden on their .78acre sanctuary, full of art, rock and magnificent plants. Pathways wind around areas of plant-

ings. The stream moves along, past sculpture and pillars and a massive arbor. The giant pillars will be wrapped in copper like an ancient monument.

The breeze ripples the pond, moves the

leaves and spurs the large wind chimes to music in the key of G. The couple has a garden guest house, and at the back of the area is Dennisâ&#x20AC;&#x2122; large shop.

Each building works in harmony with the other Continued on pg. 42 >

Dennis and Judy Santoâ&#x20AC;&#x2122;s garden has a walkway and a huge variety of plants.

Wall a Wall a Lifest yles 41

Secret Garden

<continued from pg. 41

structures on the property.

The garden is the constant, winding from the front to the back, uniting the whole area.

Judy says she has a lot of weeding to do, and soon. Even though there is ongoing work to do, the pond and garden are peaceful yet robust, bursting with plants and moving water. Wildlife shows up, too.

The Santosâ&#x20AC;&#x2122; pond had been visited by huge blue herons. The couple put a net over the pond to provide the fish some protection from the birds. â&#x20AC;&#x153;You know, they were mad when we first put out the net,â&#x20AC;? Dennis says. The herons come back periodically to see if the net is still there.

The breeze moves the leaves and makes music in the garden.

The garden has different sections with water features and lush growth.

The path winds past greenery and under arbors with plenty of shade.

42 Wall a Wall a Lifest yles

A massive structure adds artistic lines to the garden. It’s also a great place for hanging plants.

“Only Tokyo has more SONY® than Hot Poop”

Give your Deck a Facelift

AmericA’s #1 TV High Definition - 32” up to 85”

HOT POOP Rock Solid TV & Stereo Systems

Gary’s

Sold & Installed Since 1973

Paint & Decorating

335420V

210 E. Main St.

Walla Walla • 525.9080 hotpoop.com

307464R

HOT POOP

Open Monday through Friday 7:30am to 5:30pm Saturday 8am to 4pm

114 South Second • Historic Downtown Walla Walla • (509) 525-1553 Your professional one stop paint & decorating company. wa lic # garyspc034mn • ccb# 127816

Wall a Wall a LIfeSt yLeS 43

AUGUST ThROuGh AuG. 11

AuG. 7

the tamástslikt Cultural institute hosts the exhibit “ric gendron: rattle Bone.” Details: 541-966-9748.

enjoy an old-fashioned country dance. 7:30 p.m., the gazebo at pioneer park. Details: 541-938-7403.

AuG. 2

AuG. 10

moms’ Network family street Dance. music by recess monkey. 6:30 p.m., first avenue and main street.

Details: 509-529-8755.

family movie Night: “the lorax.” sponsored by the City of Walla Walla parks and recreation Department, Walla Walla public library and the Downtown Walla Walla foundation. Dusk, Borleske park. Details: 509-527-4527 or wwpr.us

AuG. 2-7 the Walla Walla sweets play baseball. 7:05 p.m.; aug.

4, 5:05 p.m.; Borleske stadium. Details: 509-522-2255 or wallawallasweets.com AuG. 3 spend a summer evening at the Depot for a wine and beer social. refreshments, raffle, an auction of art, antiques and collectibles. 6-9 p.m., Dayton historic Depot. Details: 509-382-2026.

AuG. 11 sweet onion live ii, an exhibit of model horses, some artistically modified. 8 a.m.-6 p.m., Walla Walla university Church fellowship hall. Details: sweetonionlive2.weebly.com annual ice Cream social at fort Walla Walla museum.

Details: 509-525-7703.

AuG. 16-18

AuG. 3-4 muddy frogwater festival. plenty of activities, including art, music and food. yantis park, milton-freewater.

Details: 541-938-5563.

AuG. 17-18 Walla Walla Drag strip hosts races. middle Waitsburg road. Details: 509-301-9243.

AuG. 23-25 the sixth annual Jazz & Wine among friends, a threeday festival to benefit friends of Children of Walla Walla. many wineries and other locations. Details: 509-526-5213, 509-527-4745 or wallawallafriends.org AuG. 23-OCT. 26 the tamástslikt Cultural institute hosts a new exhibit, “Cowboys and indians,” prints by andy Warhol. Details: 541-966-9748.

AuG. 28-31, SEPT. 1 the Walla Walla fair & frontier Days starts with a concert by Craig morgan and gloriana on the 28th.

Demo derby: thursday; rodeo: friday, saturday and sunday. Details: 509-527-3247.

327136

annual ymCa peach Basket Classic basketball tournament. 8 a.m., Downtown Walla Walla. Details: 509-525-8863.

harvest time fine arts show. Central middle school, milton-freewater. annual juried art show features paintings, photographs, sculpture and fiber arts from Walla Walla Valley artists. Details: 541-938-5126 or 541-938-5516.

Cellars

OPeN saTUrDaYs 11am-4pm

(or call 509-301-3480 for appointment) No Tasting Fee • robisonranchcellars.com

A Tasting Room and More

327095

Taste Wine Daily 1-4 Live Music Every Weekend

44 Wall a Wall a LIfeSt yLeS

15 E. Main Street, Downtown Walla Walla www.sapolilcellars.com 335417V

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

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. 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.

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

Tuesday

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.

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

Wednesday

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

Live music. 9 p.m., Vintage Cellars, 10 N. Second Ave. Details: 509-529-9340.

First Wednesday of the month, wine tasting. Plateau Restaurant at Wildhorse Resort & Casino, Pendleton.

Details: 800-654-9453.

Music or DJ. Music, 9 p.m.; DJ ,10 p.m.; Marcy’s Downtown Lounge; 35 S. Colville. Details: 509-525-7482.

Saturday

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

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

Details: gowallawallafarmersmarket.com

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.

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

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

Thursday

The Downtown Farmers Market sets up shop at Crawford Park, Downtown Walla Walla. Details: 509-529-8755 or 509-240-2898.

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.

The Walla Walla Valley Farmers Market is now open on Thursdays. 4-7 p.m., Walla Walla County Fairgrounds. Details: gowallawallafarmersmarket.com

The Living History interpreters portray characters from the past, telling stories from local history. 2 p.m., Fort Walla Walla Museum. Details: 509-525-7703.

Enjoy a concert. 4 p.m., Land Title Plaza, First Avenue and Main Street Details: 509-529-8755.

Music or DJ. Music, 9 p.m.; DJ ,10 p.m.; Marcy’s Downtown Lounge; 35 S. Colville. Details: 509-525-7482.

Sunday The Downtown Farmers Market sets up shop at Crawford Park, Downtown Walla Walla. Details: 509-529-8755 or 509-240-2898.

Sunday Jazz Café. 3 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.

The Living History interpreters portray characters from the past, telling stories from local history. 2 p.m., Fort Walla Walla Museum. Details: 509-525-7703.

Enjoy a concert. 4 p.m., Land Title Plaza, First Avenue and Main Street Details: 509-529-8755.

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.

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

Dinner by in-house Bistro 15, with entertainment.

5-11 p.m., at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

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

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.

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

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

337351V

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

Wall a Wall a Lifest yles 45

Photos by Steve Lenz

Where in Walla Walla?

Last issue’s clue: Which business has this warning sign in front of it?

Answer: Coffee Connection Café

Last month’s winners Clue: On which road can this old grain elevator be found?

Kristi Richard Tom Vinti Carol Clarke Trevor Ahlers JoAnn Hagen

Nancy Stoltz Deena Walker Megan Gilbertson Kitty Lucas Randy Hendrickson

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.

Your wedding

PHOTO: RICHARD BUROKER

...centerstage!

THEATRE WALLA WALLA

MORE INFORMATION:

339199V

Walla Walla’s historic performing arts theatre is also a full-service wedding venue, featuring everything from catering service to a Certified Bridal Consultant on staff.

Now accepting reservations for Fall 2013 weddings!

www.PHTWW.com (509) 742-0739 RachaelB.pht@gmail.com

46 Wall a Wall a LIfeSt yLeS

August 28 - September 1, 2013 335591V

GESA

POWER HOUSE

For information: www.wallawallafairgrounds.com Or call 509-527-3247 Or visit us on facebook

327122V

Cabernet Sauvignon, Syrah, Merlot & Sauvignon Blanc

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

1979 JB George Road • Walla Walla, Washington 509.520.5166 • www.saviahcellars.com

Tasting Room Open Daily 1793 J.B. George Rd. | Walla Walla 509.529.0900 | vapianovineyards.com

327140

11a.m. - 5p.m. & by appointment

WOODWARD CANYON Tasting Room Open Daily Private Tastings by Appointment

Building on Washington state’s penchant for Merlots with rich, supple texture, depth and structure, Northstar produced its first wine in 1994. Ours is an ongoing exploration of Washington’s star grape variety. Quantities are limited, but if you love Merlot,

Reserve House

we think you’ll find this wine worth seeking.

Serving Lunch Fri. - Sun. 11:30 - 3:00 May through October

327109V

1736 JB G eorGe road, Walla Walla 99362 ~ (866) 486-7828 or (509) 525-6100 327100V

www.woodwardcanyon.com 509.525.4129 11920 w. hwy 12, lowden, wa 99360

Tasting Room Hours: Monday - Saturday 11am - 5pm ~ Sunday 11am - 4pm n o r t h s t a r w i n e r y. c o m I tem #104 ©2013 N orthstar WINery, Wall a Wall a , Wa 99362

Wall a Wall a LIfeSt yLeS 47

335408V

Eight blocks south of downtown on Second Avenue

13WGH007_WWLifestyles_SURGERY.indd 1

6/13/13 2:15 PM