healthy
lifestyles in the Walla Walla Valley
T H E VA L L E Y ’ S P E O PL E , W I N E & F O O D
September 2013 $3.95
cOuNTry cOuTurE Supplement of the Walla Walla Union-Bulletin
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Eight blocks south of downtown on Second Avenue
13WGH007_WWLifestyles_SURGERY.indd 1
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elax in a beautiful and inviting atmosphere with a glass of local wine.
avor Progessive American Dining specially prepared by James Beard Recognized Chef Antonio Campolio and his talented culinary team.
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njoy amazing wine-pairings thoughtfully selected by Restaurant Manager and Sommelier Dan McCaffrey.
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xperience The Marc Restaurant, one of American’s 100 Best Wine Restaurants.
6 West Rose Street, Walla Walla, WA 99362 • 509.525.2200
347490JB
marcuswhitmanhotel.com Wall a Wall a Lifest yles 3
We’re all coming this season . . . How about you? CoRelli
CoRigliano Dvořák BRuCh Rimsky-koRsakov Copland Rossini TChaikovsky BaCh BaRBeR kodály BRahms vivaldi delius Ravel sChumann smiTh
Yaacov Bergman, Music Director & Conductor
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Subscribe now! online at wwsymphony.org By phone: 509-529-8020 In person: 13½ East Main, Walla Walla 347142JB
4 Wall a Wall a Lifest yLes
Clay in Motion POTTERY STUDIO TO ES
F THE B E ST
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A Very Unique Gift 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
F THE B E ST
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347493
TO ES
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.
Union-Bulletin.com Union-Bulletin.com
WALLA WALLA
UNION-BULLETIN We Bring the Valley Home to You
348647V
2 0 13
Wall a Wall a Lifest yLes 5
September 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.
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. 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
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.
Visit the new Walla Walla Lifestyles Website! wallawallalifestyles.com
WRITER
Lindsey Thompson is the founder of the Thompson Family Acupuncture Clinic.
WRITER
Rebecca Thorpe is the fitness instructor and director of aquatics at the Walla Walla YMCA.
WRITER
Redefining Retirement
Designed with you in mind 347525V
Cottages Patio Homes Suites Apartments Assisted Living Parkview Assisted Living Memory Care
509.527.9600 83352_Wheatland_AD.indd 1
6 Wall a Wall a Lifest yLes
1500 Catherine Street | Walla Walla, WA 99362 www.wheatlandvillage.com 8/9/13 11:57 AM
table of contents
SEPTEMBER 2013
8 10 17
September 2013 PUBLISH ER
Rob C. Blethen EDITOR
cIdEr hOuSE ruLES
A Walla Walla Valley family’s gamble on hard cider is paying off as they produce some of the best in the country.
pAIrINg ON MAIN
This wine-tasting fundraiser for Providence St. Mary Medical Center’s special-needs cancer patients – part of its Gran Fondo event — is growing in popularity.
WhAT’S NEW IN W2?
Mikki’s & The Mix may sound like an indie band, but these two new foodie havens are becoming local faves. Gotta have it! boutique fills in the blank between “need” and “want.”
Rick Doyle A DV ERT ISING DIR EC TOR
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
Healthy Lifestyles AduLTS LEArN TO SWIM 20 Why A grandmother just wants to be able to swim safely with her grandchildren, a local couple is training for triathlon, another woman just wants to, at last, learn to swim.
24
LIVINg WITh chrONIc pAIN
Constant pain can take you right out of your normal routine and change your personality. Here are some ways to deal with this debilitating problem.
31
BLuES IN ThE SchOOLS The Walla Walla Blues Society lays down some old-school rock ‘n’ roll for a young school audience.
34
hISTOrIc hOMES
SEcrET gArdEN
Brad McMasters loves to cook – what better way to get fresh ingredients than by having them right outside your door?
44
cAN’T-MISS EVENTS
46
WhErE IN WALLA WALLA?
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: Brogan Watson takes her horse, Demi, out to Bennington Lake for a leisurely ride. 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
Jay Brodt jaybrodt@w wub.com
26
FASHION Local horsewoman Brogan Watson shows
PLEASE LIKE US
Union-Bulletin.com
PLEASE FOLLOW US
off her frilly, country-girl side for Lifestyles. Her horse and an amazing necklace co-star. Wall a Wall a Lifest yLes 7
Photo by steve Lenz
39
After much work, Brad McMasters and Brian Abrahamson’s 1889 home shows a pristine, rejuvenated face to the world.
Steve Lenz
Wine
Cider House Rules A Walla Walla Valley family gambles, and wins, on a new venture. By Eric Degerman, Great Northwest Wine / Photos by Steve Lenz It’s a bit like comparing apples to oranges, Noah Reed Fox to take over as winemaker. He but a Walla Walla Valley family has put almost came to Watermill after serving as assistant all its chips on hard cider despite producing winemaker at Northstar — Ste. Michelle Wine award-winning wines from estate grapes. Earl Brown and Sons, Inc., farms 1,300 acres of apple orchards, more than anyone in Oregon, so it makes sense for winemaker Andrew Brown to focus more attention on Blue Mountain Cider Co. than Watermill Winery. “We’re probably the largest cider producer in the Pacific Northwest and among the top 10 in the country,” said Ron Brown, Andrew’s father. “This vintage, we will be making 150,000 gallons of cider. And in 2014, we’ll double that to 300,000 gallons.” Wineries often talk of their production in terms of cases, which means Blue Mountain expects to make about 150,000 cases of cider in 2014. For perspective, King Estate — Oregon’s largest winery — produced 231,500 cases of wine in 2012. Blue Mountain Cider’s totals include custom-crush work for cider businesses throughout the United States, and it continues to receive phone calls after a recent conference in Chicago. “Basically, we’re playing with the big boys, shipping to 38 states throughout all of our brands,” Andrew Brown said. “We’ve even made shipments to Hong Kong and some Asian countries. We are looking into moving some by rail in a year or so.” Blue Mountain Cider Co. began winning awards in 2003. The research seems to indicate continued growth at a remarkable pace. “The last two years, there’s been an exploEstate’s vaunted Merlot house. sion in the U.S., with people who have started “Noah handles all the wine production, and to drink cider,” Ron Brown said. “I think there the cider is my ever-growing animal,” Andrew was 86 percent growth last year, and we’re look- Brown said. ing at 150 percent growth this year.” Hard cider production is drastically difAndrew knows both sides of the business ferent from winemaking, and apples can be better than anyone else, making cider as well as stored for as long as 12 months before being wine, starting in 2008. Last year, however, the crushed, fermented and bottled. And that hapBlue Mountain owners showed how proud they pens within 21 days, not three or four years. continue to be of the Watermill brand by hiring “The reason that cider is so successful, from 8 Wall a Wall a Lifest yles
a business standpoint, is because of the short turnaround,” Ron Brown said. “You are able to move the product more rapidly.” It wasn’t nearly that easy at the start, even though the family had plenty of apples to work with. By 1977, patriarch Earl Brown had amassed 300 acres of orchard and a packing house. “Mike Swinnerton, one of my partners, brewed beer, and I grew apples, so we said, ‘Hey, let’s see what happens if we ferment these,’” Ron Brown said. “The first two years weren’t very good. We were using the wrong apples.” By 2003, the ciders were winning awards, and production moved out of the garage as Blue Mountain Cider Co. began to take shape. Four years later, the company opened the shared tasting room for cider and wine. Most of the apple varieties that grandmothers made pies with in the 1950s — Gravenstein, Newtown Pippin, Winesap — don’t show up in supermarkets, but they are coveted for cider. Those three are Blue Mountain’s staple apples. “You can’t use them just to eat because the high acidity makes them so tart, but the older generation loves them, loves them, loves them,” Ron Brown said. Blue Mountain crafts 28 ciders, but only eight types are for its own label. Andrew’s focus for Blue Mountain is on single-varietal bottlings, vintage and style. He may experiment with oak-barrel aging. “None of them taste the same, and none are produced the same,” Ron Brown said. Commercial production of hard cider fell off the map with Prohibition, but it’s now making a comeback, for several reasons. It is an alternative that is refreshing, and is lower in alcohol and calories than most adult beverages. “But it’s this young group of people, the millennials, who are really changing the beverage business,” Ron said. “They are always looking for the newest thing, the new craft beer, the
Blue Mountain Cider’s massive 32,000-square-foot cold-storage warehouse is kept at 32 degrees year round.
newest iPhone — and it couldn’t have been more of an opportunity for us.” More consumers also are looking for a beverage that would not only complement lighter fare at lunch or dinner, but which is gluten-free — unlike beer. “It’s not a heavy type of drink, and it’s got light carbonation,” Ron Brown said. “The drier ones, they pair up with food a lot like white wine.”
The Browns have adopted some marketing practices from the “sister” winery for Blue Mountain Cider to increase sales. They’ve created a cider club, which allows them to send regular shipments while affording members special privileges and bottlings. “My heart is with the wine. It was my first love,” Andrew said; “but I definitely enjoy making the cider.”
Blue Mountain Cider Co. and Watermill Winery 235 E. Broadway Ave. Milton-Freewater, Or 97862 541-938-5575 www.drinkcider.com www.watermillwinery.com
Bordeaux Meets New World... 100% Estate. 100% Sustainable. 100% Walla Walla. Serving Cabernet Sauvignon, Merlot, and our proprietary Bordeaux-style blend, “Trine.”
Sit. Sip. Enjoy the wine country view.
Our tasting room is open seven days a week between the hours of 10am and 4pm. We can be found just south of Walla Walla at 1704 J.B. George Road.
open 7 days a week from 10am to 4pm
Find us in Woodinville, too!
347499
3796 Peppers Bridge Road 509.525.3541 www.amavicellars.com
www.pepperbridge.com | 509-525-6502 | info @ pepperbridge.com Wall a Wall a Lifest yLes 9
Wine
Pairing Wine, Food and Music For a Great Cause By Robin Hamilton / Photos by Linda Herbert Providence St. Mary Medical Center is determined to make its Gran Fondo, which benefits cancer patients with special needs, a fun fundraiser. For years, this biking, walking and horseback-riding extravaganza has raised money for a fund that helps cancer sufferers with money for gas, wigs, lodging, medications, meals and items for symptom control. One part of the Gran Fondo, A Pairing on Main, takes advantage of Walla Walla's wine-and-food-centric community by offering pairings of local cuisine and wine. This year nine restaurants will pair with nine wineries, and the popular Seattle company Glassybaby will be on hand selling its handmade, colorful glass candles. Ten
percent of the candle sales and 100 percent of the food and wine sales will go to the Cancer Center Patient Special Needs fund. Live music accompanies the merry-making. Organizers advise prospective participants to sign up early – there are only 150 tickets, and they sell out every year.
If You Go pairing on Main takes place 6 to 8:30 p.m., Saturday, Sept. 21, at the Land Title plaza on Main Street. registration opens at 5:30 p.m. Tickets are $50 and can be purchased online at www.providence.org/granfondo For more information, call Mardi hagerman at 509-522-5700. The local wineries and restaurants that are pairing wine and food: DaMa Wines / Aloha sushi Rotie Cellars / Green spoon Otis Kenyon Wine / sweet Basil Pizzeria sapolil Cellars / sapolil will serve from their own restaurant saviah Cellars / Olive Marketplace & Café Mark Ryan Winery / Brasserie four sinclair estate Vineyards / Graze Walla faces / Whitehouse-Crawford Restaurant Chocolate shop / frosted – A Cupcake shop / Bright’s Candies
10 Wall a Wall a Lifest yLes
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,
347513
we think you’ll find this wine worth seeking.
Tasting Room Hours: Monday - Saturday 11am - 5pm ~ Sunday 11am - 4pm
347524V
1736 JB G eorGe road, Walla Walla 99362 ~ (866) 486-7828 or (509) 525-6100
Watermill Winery
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
A legacy of passion for outstanding red wines. Elegance. Character. Consistency.
Open Daily 11am-5pm 235 E Broadway Milton-Freewater, OR (541)938-5575
Don’t miss Walla Walla’s pioneer, award-winning winery in the shadow of the picturesque Blue Mountains.
~tastings are always free.~ 327119
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Handcrafted Hard Cider
www.wallawallavintners.com | PHONE: (509) 525-4724 Wall a Wall a Lifest yLes 11
N to or t
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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
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.
14 Wall a Wall a Lifest yLes
$11-$25 Over $26
Walla Walla
Dining Guide
Comfort Inn & Suites of Walla Walla • 100% Non-Smoking Hotel • FREE Deluxe Breakfast • 2-Room Suites Available • FREE Wireless Internet • Indoor Pool & Spa • Business Center • Exercise Room • Dog Friendly
Call the Hotel Directly for Packages
Since 2005
Modern Washington Wine Country Italian Bistro 4 N Colville • www.tmaccarones.com
www.choicehotels.com
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Monday – Friday 5:30 – 9:30pm Saturday 5:30 – 10pm Closed Sunday
509-522-3500 • 1419 W. Pine, Walla Walla
347247JB
Open Daily Lunch 11am • Dinner 4pm Reservations 509.522.4776 or opentable.com/tmaccarones
347519
348650V
Assortment of Walla Walla Valley & Columbia Valley Wines. All of our wines are available for home purchase.
Wall a Wall a Lifest yLes 15
New Phase
NOW
S
Locally Owned and Operated By Kerry Lees & Family • Chapel • Church • Graveside • Serving All Faiths • Serving All Cemeteries • Courtesy Hospitality Room
1408 SQFT - 2200 SQFT
Elizabeth Brandt Licensed Funeral Director
Kerry Lees
President Licensed Funeral Director
Shelley Anthony, BMS Licensed Funeral Director
BY
Model Home Open 5 Days a Week 1905 Stevens St. | (509) 492-3836
(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
348655V
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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
Gotta have it! features clothing, jewelry, shoes and gifts.
Gotta Have It! Karie Wilson knows what she likes — even better, she probably knows what you like. She believes her new boutique, Gotta have it! is a shop with “the perfect balance between want and need.” The store, on North Second Avenue between Rose and Main streets, offers parking in the back, off Rose, and a friendly welcome – you can even have a cuppa while you’re there. Wilson has always loved clothes and fashion — she has been working in retail ever since she was a 16-year-old Walla Walla High School student. She is also a believer in customer service and catering to her customers’ needs (and wants). Gotta have it! features a selection of stylish and affordable clothing lines, including Christine Alexander (with Swarovski crystals), the Teez-Her line of body-shaping clothing and Lucy activewear for yoga and running. Most items are available in sizes small through extralarge.
Wilson’s line of Bandals Footwear includes six different styles — featuring molded heels and arch support — with interchangeable straps. A different look every time, and good for your feet! Wilson has a selection of gift items, including jewelry, scarves, candles and Kelly Rae Roberts wall art. Wilson is also a distributor for Miche handbags and displays samples at the shop which can be special-ordered and shipped to the customer. Check it out — you know you want to!
Gotta have it! 11 N. Second Ave., Walla Walla 509-540-1054 Open Wednesday through Saturday, 10 a.m. to 6 p.m. www.ohigottahaveit.com Follow it on Facebook
Wall a Wall a Lifest yles 17
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
The salad bar at Mikki’s & The Mix offers more than 50 ingredients to build your own salad.
Mix it Up If you like to have it your way, Mikki’s & The Mix on East Isaacs are just the places for you. The restaurant and café provide lots of choices and two different settings to enjoy them in. Curbside, you’ll find Mikki’s. Michelle “Mikki” Beeman says Mikki’s was inspired by all the things she and her dad did together. Carrying on that tradition, she and her daughters, Jessika and Janene, work together at Mikki’s and The Mix . Mikki’s specializes in coffee, smoothies, milkshakes, frozen yogurt, gourmet teas and Jet teas. Pick a smoothie or a shake made with soy protein or milk, with flavors such as Cherry Amaretto, Mango Madness or Snickers Latte. Add nachos or haystacks, and settle in. If you’re craving breakfast, try one of their breakfast sandwiches. Mikki’s offers free Wi-Fi and lots of comfy 18 Wall a Wall a Lifest yles
chairs. Enjoy a tea party, or just meet up with your friends and enjoy the hospitality. Tucked in behind Mikki’s, and sharing the parking lot, is The Mix, (brainchild of Mikki’s husband, Brian Hill). The restaurant’s bright décor is the perfect setting for its spacious salad and sandwich bars. Pick your bread, meat and cheese, then deck your sandwich out at the fixings bar. Or choose the salad bar and build a masterpiece with the 50-plus toppings, including meat, cheese and veggies. For comfort foods, try one of their daily soups, or check out their baked-potato bar. And if you want a smoothie or any of the offerings from Mikki’s, you can order off their menu at The Mix, as well.
Mikki’s & The Mix 1603 E. Isaacs Ave., Walla Walla 509-876-8000 The Mix: Open daily, 10:30 a.m. to 9:00 p.m. Mikki’s: Open Sunday through Wednesday, 7 a.m. to 9 p.m.; Thursday, 7 a.m., through Sunday, 9 p.m., open 24 hours Follow it on Facebook
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theresa and Bruce Rencken jumped into swim lessons at the yMCA together.
lifestyles in the walla walla valley
20
Why AduLTS LEArN TO SWIM A grandmother just wants to be able to swim safely with her grandchildren, a couple is training for the Onion Man Triathlon, another woman just wants to, at last, learn to swim.
24
LIVINg WITh chrONIc pAIN Constant pain can take you right out of your normal routine and change your personality. Here are some ways to deal with this debilitating problem. Wall a Wall a Lifest yLes 19
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Bruce Rencken works hard to perfect his side breathing.
Taking to the Water Why Adults Learn to Swim By Rebecca Thorpe / Photos by Steve Lenz
There are some seemingly basic skills that we, as a society, believe most adults have mastered: tying shoelaces, driving a car, riding a bike – and swimming. But can most adults swim? Those of us who can, probably assume that our peers can, too. However, there are adults who have never learned this essential skill. If you are one, you are not alone. Unfortunately, not knowing how to swim can have dire consequences. According to The Centers for Disease Control, about one in five people who die from drowning are children 14 or younger. That means that the other four drowning victims are adults or older teens. Moreover, there is a disparity in swimming skills between certain population groups. According to the national organization USA Swimming, 70 percent of African-Americans and 60 percent of the Latino population cannot swim. The good news is that it’s never too late to learn. Sixty-five-year-old Kay West is proof of that. West began taking swim lessons at the 20 Wall a Wall a Lifest yLes
Walla Walla YMCA pool this past summer so that she could swim in Arizona with her grandchildren. “I have two little grandsons … and they have a big pool, and I go down to watch them,” West explains. She was always quite nervous when the boys got into the pool: If they were to get into trouble, she didn’t know whether she could help. Before she had to watch her grandsons, West had a reason at the ready for why she couldn’t learn to swim: She was too busy. “I always worked full time, and that was my excuse. Now, I’m working part time. I got so tired of being so frightened around the water, I decided — I
can do this!” With her newfound courage, West enrolled in private swim lessons. She was so scared of the water, her instructors had to really talk to her to get her in the pool to her waist. She took lessons twice a week for five weeks. “Laura and Jon [her instructors] were so sweet. They were respectful, encouraging and positive.” By the time West finished her lessons, she was off to Arizona to babysit her grandsons for a week. “Both of my grandsons swim like fish — I was in the water with them! I was so much more comfortable. I was so relaxed. I was in the water and not sitting on the sidelines!”
health the Renckens improved their swimming to reach their goal of completing the Onion Man triathlon.
Rebecca Thorpe explains the benefits of streamlining through the water to Bruce Rencken.
Another woman tired of sitting on the sidelines was working mom Lijuana Freeman. Unlike West, Freeman did have some water experience. “I could dog paddle and tread water a little bit,” she says. But she never felt like she was a strong enough swimmer to really participate in water activities like floating down a river. “I want to be able to hang out in the pool with my son, instead of lying that I don’t like cold water,” she laughs. “I would like to participate in the Northwest lifestyle and have fun.” Freeman is ready to jump right in and begin her private lessons. “I’m starting to work on my bucket list. It’s now or never. I don’t want to wait until the end to do these things. I’m doing them now!” she says. Once Freeman becomes a stronger swimmer, she has another goal: “I want to use swimming as exercise. I want to glide through the water and get a swimmer’s body.” Bruce and Theresa Rencken were already using swimming as a form of exercise when they contacted the YMCA for private swimming lessons. They had another goal: to compete in triathlons. “One day Theresa said, ‘Hey, we should do this’ [compete in triathlons]. And I said, ‘Yeah, that sounds great,’” Bruce says. “It was a fun thing for us to do together as a couple.” Both Theresa and Bruce are competent runners and cyclists. They were just looking to maximize their efforts in the water to make it efficiently through the first leg of the triathlon race. “I wanted to swim better and increase my swimming distance,” smiles Bruce. Typically, most triathletes struggle with the swimming portion the most. It’s not unusual to see a high-performing athlete thrash about once they hit the water. Primarily, it is because running and cycling require consistent exertion, while swimming requires some relaxation for it to Wall a Wall a Lifest yLes 21
Health
Thorpe demonstrates a strong freestyle pull-through from the deck.
work. You can’t muscle your way through water; you have to learn how to feel your way through it. It’s more like dancing. You have to remain loose and learn to give and take from the water. The Renckens were up for the challenge. “We wanted a new focus for our fitness. We wanted to challenge ourselves to do something strenuous. Our goal was to finish,” Bruce says. They did finish. The Renckens both competed in the Whitman College spring triathlon and went on to finish the Onion Man in Walla Walla this past May. “Get out and try it,” says Bruce. “If you work at it and train, you can do it!” No matter whether you are a beginner like West, an intermediate swimmer like Freeman, or a triathlete like Theresa or Bruce Renken, there is always a place for you in the pool. Anyone can gain aquatic confidence, use swimming as exercise or meet a new fitness goal. For true beginners, it is best to start out with private lessons to become familiar with, and comfortable in, the water. Once the front paddle or freestyle is mastered, a swimmer can move on to lap swimming or join an adult swimming group. This fall, the YMCA will be offering “Transformational Trainings,” evening sessions which will be focused on adult swimmers. In the mornings, there is Masters Swimming, where you can join in a challenging workout with other advanced swimmers. Whatever your level, it’s never too late in life to swim. 22 Wall a Wall a Lifest yles
Thorpe, along with her swim instruction staff, finds teaching adults how to swim very rewarding.
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wwwgh.com Wall a Wall a Lifest yLes 23
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The experience of being in constant pain can affect every aspect of one’s quality of life. Often sufferers lash out at others or turn their anger at their chronic pain inward.
Living With Chronic Pain By Lindsey Thompson, EAMP, L.Ac., MAcOM This past winter, I spent eight weeks volunteering at a nonprofit acupuncture clinic in rural Nepal. Our patient demographics included a majority of subsistence farmers, some builders and a few sari seamstresses. These demographics are not unlike those of the Walla Walla Valley — with the exception of the sari seamstresses. While I treated a wide variety of conditions, from autoimmune disorders to migraines, the majority of my patients came in for chronic pain from hard, physical living. One of the most striking moments I had was when I noticed that my conversations with chronic24 Wall a Wall a Lifest yles
pain patients in Nepal mirrored those I’ve had with pain patients in the United States. I remember sitting with a patient on her fourth visit to the Vajra Varahi Clinic in Chapagaon. She initially got angry at her pain and what she perceived as her lack of progress. Her tone was agitated and tense. We talked briefly about the progress she had made. She broke down crying — and then she apologized profusely for losing her temper. I assured her that it was OK, that it was normal for her to feel angry. I felt as though I were having a moment of déjà vu, but the memory that felt so uncannily like
the current moment in Nepal was from my internship at the Oregon College of Oriental Medicine in Portland, Ore. This moment made me realize that the experience of being in pain, especially chronic pain, transcends cultures and geographic boundaries. It is a universal experience. It affects every aspect of your quality of life. Chronic pain can wear you down physically and emotionally. You can have good days or bad days, depending on your pain levels, without any predictability. Pain can change your perspective on small, daily hindrances and turn them into larger frustra-
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bad pain day is to take time to do some breath work throughout the day. This can help relax both your mind and body, especially when they are agitated from pain. Place one hand on your abdomen, over your belly button, and focus on taking deep breaths down into your belly so that the hand on your abdomen rises and falls with each breath. You can do this sitting or lying down. Sometimes it can be useful to discreetly do this out in public, if you feel yourself getting agitated. It is often useful to find some sort of release for physical and mental tensions. It is important to find ways to nurture yourself when living with chronic pain. Eating a well-balanced diet and not skipping meals is one important way to nurture yourself. Finding a practice of breath work, meditation or simple stretching exercises can also help relieve the mental and emotional tensions from living in chronic pain. But most importantly, be kind to yourself.
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yourself for moments when your behavior is less than perfect in public. If you lose your cool while talking to another person, try to be kind to yourself afterwards. It will only exacerbate your stress if you get stuck in a cycle of negative self-talk. Try to recognize when your internal monologue is undermining your self-esteem. When you first start to catch these moments of negative self-talk, try taking a breath, then think: What would you tell a dear friend or your child if they were in a similar, hurt state of body and mind? Would you tell your friend or child the same things you are telling yourself? Probably not. Think about what encouraging, nurturing or comforting words you would tell a friend or your child, and start using those words in your internal monologue. Working to fi x your internal monologue when you are having a bad pain day will not stop your pain, but it can help ease the emotional stresses on bad pain days. Another simple tool to use when having a
B
tions. This happens mainly because when you are in chronic pain, you are already experiencing significant stress from the pain itself. A small thing can become the straw that breaks the proverbial camel’s back, especially if you are having a bad pain day. It is common that when you lose your calm or your cool out in public, you quickly shift from anger projected outward at the world to internal anger, directed at yourself. Many people pride themselves on behaving gracefully in public, on not taking their own pains and frustrations out on others, and if someone in chronic pain perceives that they failed at this, the embarrassment can feel crushing. I witnessed this both abroad and in the U.S., where an experience of frustration in the treatment room quickly turns into self-abasement, hypercritical internal monologues and embarrassment. My biggest offering to patients of chronic pain is the advice that you be gentle with yourself — not just physically, but mentally. Forgive
Fashion
Jeans, Boots and Lace Brogan Watson loves her horse, but she also loves to dress up. Story by Lara Sabatier / Photos by Steve Lenz How, exactly, does one balance a lifestyle that involves both manure and fashion? As unlikely a question as that may seem, it is one that Brogan Watson has had to ask herself. Like many a country girl, her love of horses and rodeo somehow finds a way to coexist with the need to be a little girly sometimes. A sport such as riding, with a dress code that focuses heavily on utility (and which has traditionally been men’s wear) often leaves little room for a feminine touch. But, coming from a line of strong horsewomen, Brogan has much on which to model her unapologetic, country-girl cool. Brogan has taken part in her fair share of barrel races, and still cares for her own horse, Demi, on a regular basis. Demi, a 15-year-old bay quarter horse, has been with Brogan for five years now, but the two get along like they have been together forever. Demi lets Brogan guide her in what can only seem like pointless circles and strange backward motions, lets her head be cuddled and teeth be shown, never with more objection than the occasional curious look at her owner. It is clear that Brogan adores Demi, but there are definitely other important parts of her life. Like any other young woman, she loves to get dressed up and go out with her friends; after all, when the dirt comes off, she is still as much a girl as any other. Throwing on a dress and actually spending some time on your hair can be fun every once in a while, Brogan says. But is there a way to take some of that femininity back onto the horse? Brogan is adamant that there is, her first tip being “Don’t be shy!” For those of you who have been riding for a while, the necessities and the big do’s and don’ts are already pretty instinctual, so be confident in adding your own flair. A great start are the boots — in show, they are often very elaborate and, therefore, a great way to exhibit some personality. Brogan has a stunning pair of her own: teal and brown with a star-studded buckle and complete with a set of spurs. Next is a good pair of jeans. Continued on pg. 29 > 26 Wall a Wall a Lifest yles
Brogan wears her grandmother’s one-of-a-kind turquoise and sterling silver necklace and earring set.
Brogan’s horse, Demi, is a good-natured bay quarter horse, who lets her owner cuddle her head and show off her teeth.
Sturdier silver necklaces work better for someone with Brogan’s outdoor lifestyle.
Her elaborate silver-buckled and studded boots are also well-worn — the sign of a real cowgirl. Wall a Wall a Lifest yles 27
Fashion
When it comes to fashion, Brogan’s advice is, “don’t be shy!”
28 Wall a Wall a Lifest yLes
<continued from pg. 26
Dresses like these, from Walla Walla’s Forward, can be a cool and pretty alternative to jeans.
Yes, jeans are the most functional way to ride, but they don’t have to be boring. There are many brands that have beautiful stitching and patterns in the front and back pockets. Forward on Main Street has a great selection of both boots and jeans in this style. As far as tops go, airy blouses can be a great option for the summer. They allow the body to stay a little cooler in hot weather, and often come in beautiful colors or with delicately embroidered patterns. If it isn’t a day for riding, but simply lightly exercising your horse, even a dress could become an option. Wide, flowy dresses in bright colors can be a fun, feminine option — they go great with a pair of cowboy
boots, and still allow for enough comfortable movement to handle a horse. Forward also offers many of these functional but feminine options. Last, but certainly not least, there is the jewelry, a finishing touch to any outfit, no less so when you’re on a horse. Thin, dainty chains, whether on a necklace or a bracelet, are often a bad idea, but more sturdy pieces can be a great way to satisfy your inner girly girl while keeping things practical. As long as earrings don’t dangle too far or are made up of big loops, they are also a fun way to add some color. Brogan brought us a very special piece of jewelry purchased by her grandmother. Another country girl, Brogan’s grandmother also
had her own special flair, and could pull off a pair of cowboy boots as well as an elegant dress. She saved up all summer to buy a oneof-a-kind set. This set consists of individually cut and set turquoise stones in a bed of sterling silver — both the necklace and the earrings are floral-themed. The necklace also has a centerpiece that resembles an upside-down horseshoe. Brogan’s grandmother purchased them both, with her very own hard-earned money, in the summer of 1951. Brogan Watson comes from a long line of women who remain strong yet delicate, even amongst an abundance of mud and men — only further proof that these girls really can do it all.
Wall a Wall a Lifest yles 29
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The Walla Walla Blues Society’s Blues in the Schools program at Meadow Brook Intermediate School in College Place.
The Heart and Soul of the Blues Blues in the Schools brings down the house. By Diane Reed / Photos by Greg Lehman The band in the school gym launches into quipping that the music is “explosive.” Drum- BITS alumni, and he loves it. Walt Ponti, on bass a rendition of the blues classic “Little Sister,” mer Mike Hammond, owner of Melody Muffler, and vocals, is a well-known music teacher and and the crowd of 200 fourth- through performer and plays with local band sixth-graders at Meadow Brook InRetro Flash. termediate School in College Place When four students from the go wild. Walla Walla Blues Society school are called up to sit in with the members Mike Hammond on drums, band to play “Hard Rock Blues,” the Phil Lynch on guitar/vocals and Walt audience claps enthusiastically for Ponti on bass guitar/vocals have the Haden Wegner (flute), Andrew Arias students swaying and clapping with (trumpet), Maury Lopez (saxophone) the music, and for the next hour the and Zac Brown (trombone). musicians have their full attention. A lesson in improvisation, and the Welcome to Blues in the Schools. students and the band reinterpret Interspersed with their music — the piece. A few songs later, the budwhich includes blues, jazz, surf music ding musicians spontaneously join and rock ‘n’ roll — the band memthe band for a rendition of “Louie, bers slip in lessons on music styles, Louie,” and the kids bring down the improvisation and the foundations house. Meadow Brook music teacher of the blues. Lynch, who teaches at ReNae Davis, who brought BITS to DeSales High School and Assumption Meadow Brook, beams with pride. Grade School, wows the crowd with Mike Hammond and Phil Lynch rock at the Blues in the Schools proWell-known for bringing outgram at Meadow Brook Intermediate School in College Place. his guitar made out of a skateboard, standing blues musicians to the Walla then switches to an instrument crafted from books music for all kinds of venues in the Valley Walla area, the Blues Society decided early on a dynamite box to demonstrate slide guitar, and has already booked bands which include that educating the younger generation is a good Wall a Wall a Lifest yles 31
People
Zac Brown, Haden Wegner, Andrew Arias and Maury Lopez look over the music to “Hard Rock Blues” before they play with the band at the Blues in the Schools program at Meadow Brook Intermediate School in College Place.
investment in keeping the blues alive and well for future generations. The non-profit Society, which celebrates its 20th anniversary this year, has been offering BITS since 2000. The first program was held at Garrison Middle School and featured Junkyard Jane. Since then, Blues in the Schools has become the premiere educational program of the Walla Walla Blues Society. Working with music teachers, the program has included visits to a wide variety of schools in the Walla Walla Valley by renowned blues artists and bands like The Love Dogs, Too Slim and the Taildraggers, Iguana Hat, the Texicali Divas and Lloyd Jones. Periodically, the Society offers Blues 101 workshops for musicians of all ages and has supported the Walla Walla Symphony’s Rock ‘n’ Roll Camp. A year after the enthusiastic response to Blues in the Schools, the Society launched its “Instruments for Kids” program, calling on 32 Wall a Wall a Lifest yles
members and the public to donate instruments they were no longer using — everything including guitars, flutes, saxophones, pianos, drums, keyboards, clarinets and bass. The Society refurbishes the instruments with the help of people like Society member J.W. “Torch” Davis (a 10-year veteran of Instruments for Kids), local horn player Greg Miner and Dan Goodall at Blazing Guitars. They match this equipment up with kids who want to participate in the music program at school but can’t afford an instrument. The student signs an agreement to participate in their school’s music program, have it cosigned by their musical mentor (or teacher), and the Society loans the instrument to the student. If they keep up the program for a year, they are allowed to keep the instrument. In some cases, the Society has been able to help dedicated students to upgrade to a better-
quality instrument as they progress, and has even paid for lessons. The Blues Society has also donated instruments to the schools for use in music classes. From exposure to music at BITS and encouragement for budding musicians through Instruments for Kids, the Walla Walla Blues Society is building a musical legacy for the future in the Walla Walla Valley and beyond. And attending their concerts benefits these important educational programs. If you’d like to learn more about the Society, upcoming concerts or Blues in the Schools, or you have an instrument to donate for Instruments for Kids, contact Walla Walla Blues Society president, Patty Keyes, at 509-529-7948 or Mike Hammond at 509-525-8600, or visit the Society’s website at www.wwbs.org
Jacob Menza plays the trumpet he received from Instruments for Kids. Photo courtesy of Walla Walla Blues Society.
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Historic Homes
The home and garden at 117 W. Dayton Ave. needed a lot of love, care and work. Especially work.
When Patience is a Virtue A Dayton couple breathes new life into a dilapidated 1889 home. By Karlene Ponti / Photos by Greg Lehman For Brad McMasters and Brian Abrahamson, finding their future home, at 117 W. Dayton Ave., Dayton, in 2002, was the beginning of a long process of change. They were living in Fremont, in Seattle, when Brad came to Dayton to help his brother, artist Keith McMasters, with a project. “It was just happenstance,” says Brian. “We were on our way out of town. We had seen the house — it was in complete disrepair.” “That’s an understatement,” Brad says. “But I couldn’t stop thinking about the house and the town. I had come here in the 1990s to ski. It was so beautiful. I needed the quiet.” Brad and Brian ended up relocating and spent the next decade renovating the 1889 home. Although they both have lived and travelled in large urban centers, the move to Dayton is somewhat of a return to their roots. Brian was born in Spokane, and Brad was born in Lewiston. “I need to be where I can exhale,” Brad says. 34 Wall a Wall a Lifest yles
Brian was also impressed with the developing arts community in the area. When Brad and Brian bought the home in 2002, it had been a rental for at least 20 years. The property came with a small cottage that only needed a few quick fixes. They could stay in the cottage while they worked on the main house. That structure needed more. A lot more. “It had no foundation, never had drywall or been plastered,” Brad says. Brad and Brian agree that it was plenty of work; it took 10 years, but they had fun every step of the way. Brad got the landscaping done early — they did the fun things first. “It was done in phases, and not necessarily in the right order,” he says. “The foundation was last, and it should have been first,” Brian says. They tore a huge hole in the ceiling in the front room and discovered the ceilings had been
dropped down 3 to 4 feet. They had felt cramped for space, and removing the dropped ceiling would take care of that. What was up there? “We had surprises around every corner. There was evidence of an attic fire, no insulation; just lath — no plaster,” Brad says. As they worked through the rooms, they revealed years’ worth of wallpaper, including original cheesecloth. Brad and Brian say that they experienced “scope creep,” where the vision and magnitude of the project just gets bigger and bigger as it goes along. After five years, they began another round of construction. “We saved the kitchen for last,” Brian says. They learned as they went along. “Maybe our tastes changed, and our expectations changed,” Brian says. “We realized we would spend more time
here, so we started the second phase of renovation,” Brad says. They did everything themselves, except the mudding, taping, texture and the electrical work. They got some help from experts. They credit the work of Adan Gutierrez and Raffaele Exiana in helping them realize the home’s potential. During the tearing down and building back up, Brad and Brian revealed some of the history of the home. They discovered the home had been built in three stages. The original section was an L shape; everything after that was added. Brad says it was 120 years old before it got a foundation, 123 years old before it got central heat and air. They shared the finished home with participants of Dayton’s historic home tour. “Someone on the tour said that our barn is the oldest existing structure in Dayton,” Brad says. Possibly, it was a livery stable with a brick entrance. In the confluence of destruction and creation, Brad and Brian say they lived in rubble too long. But then Brian would measure twice, and they would continue the restoration. Now the 1889 home shows a pristine, rejuvenated face to the world.
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This historic home has been totally upgraded. The process included putting the home on a foundation.
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Historic Homes
The kitchen is open to guests in the dining and living rooms and close to the garden for a quick salad.
The living room and dining room have a divider, but thereâ&#x20AC;&#x2122;s still access for conversation from room to room. 36 Wall a Wall a Lifest yles
The bedroom has a combination of natural light and stunning fixtures.
Modern fixtures ornament the historic home. Bright colors balance the room.
Elegant built-ins provide more storage space. Wall a Wall a Lifest yles 37
Historic Homes
the couple enjoys spending time on their deck.
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Transform every room into your favorite
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Secret Garden
Raised beds provide a good harvest of produce.
For The Cook Who Loves To Garden... By Karlene Ponti / Photos by Greg Lehman
Brad McMasters and Brian Abrahamson, at 117 W. Dayton Ave., Dayton, spent a decade renovating their 1889 home. They also went through several renditions of their garden in that time span. The large garden now grows mostly vegetables in large, fertile, raised beds. Brad loves to cook, and having salad items right outside the kitchen is very efficient. Cooking and gardening are forms of art — so is preserving history. During the gardening process, the ground has delivered up some relics of the past. Old garden and farm tools, pieces of metal and other objects were saved and used
to decorate the garden — and to honor bygone days. Lush vegetables and some flowers grace the garden. Brad and Brian also have an arbor and a small greenhouse. After 10 years of working with the house and revamping the garden, Brad knows what to plant, what the soil needs and
how to proceed. He has just fenced in the garden and installed plastic weed deterrent. “I want the garden to be as maintenance-free as possible,” he says. Evergreens have been put in so there’s always something green, for inspiration.
Wall a Wall a Lifest yles 39
Secret Garden
Landscaping around the back deck provides shade and beauty.
Winery of the Year 11 consecutive years — Wine & Spirits Magazine
Est. 1983
• One of Washington State’s first artisan,
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 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.”
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40 Wall a Wall a Lifest yLes
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Abundant greenery adds to the comfortable, relaxing atmosphere of the home and garden.
The landscaping has been a work in progress as has construction on the home.
Wall a Wall a Lifest yles 41
Secret Garden
A small greenhouse helps nurture lush plants. 42 Wall a Wall a Lifest yles
TASTING ROOM 18 North Second Avenue Walla Walla, WA 99362 Hours: Thursday, Friday, Saturday & Monday 10am to 4:30pm Sunday 11am to 4:30pm (509) 525-1506
WINERY AND VINEYARD 1663 Corkrum Rd. Walla Walla, WA 99362 SUMMER RANCH EXPERIENCE Visit the Ranch on Saturdays, May 25-September 7, 2013 11am to 3pm, without appointment. Wednesday through Friday, winery visits by appointment, 10am to 3pm.
The love of plants and flowers is evident at the home’s cheerful entrance.
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springvalleyvineyard.com
item # 102 © 2013 Spring Valley Vineyard, Walla Walla, Washington 99362
Wall a Wall a Lifest yLes 43
September Through Oct. 1
Sept. 7
Sept. 14, 15, 20, 21
The photo exhibit “The Social Life of Dayton” is on display at Dayton’s Historic Depot. Details: 509-3822026.
See some of the area’s most beautiful ponds and gardens on the annual Hospice Pond and Garden Tour. Ticket booklet includes a map. 9-5 p.m. Details: 509-525-5561.
Exciting racing action at Walla Walla Drag Strip. Middle Waitsburg Road. Details: 509-301-9243.
Sept. 11-14 The annual Pendleton Round-Up and Happy Canyon provides great rodeo action, entertainment and colorful regalia. Details: pendletonroundup.com
Pioneer Fall Festival. The annual celebration includes plenty of food vendors and entertainment. The festival starts with a non-denominational church service at 11 a.m. Bruce Mansion, Waitsburg. Details: 509-3376157, 509-337-6688.
Sept. 13-15
Mid-Sept.-Oct. 31
The Columbia County Fair in Dayton means fun for the whole family. Columbia County Fairgrounds, Dayton. Details: 509-382-4825.
Find your way through the Corn Maze. ThursdaySunday, 853 Five Mile Road. Details: 509-525-4798.
Through Oct. 26 Exhibit: “Cowboys and Indians,” suite of prints by Andy Warhol. Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748. Aug. 28-Sept. 1 Walla Walla Fair and Frontier Days brings world-class entertainment, arts, exhibits and a carnival. An outdoor concert, featuring Craig Morgan and Gloriana, gets the fair started. Events include a demolition derby. Friday, Saturday and Sunday evenings, there’s great rodeo action. Walla Walla County Fairgrounds. Details: 509-527-3247. Sept. 1
Annual gem and mineral show hosted by the Marcus Whitman Gem and Mineral Society. 10 a.m., Walla Walla County Fairgrounds. Details: 509-529-3673. Sept. 14
Every Sunday through October, Living History interpreters portray the people of the past. 2 p.m., Fort Walla Walla Museum. Details: 509-525-7703. Sept. 6-7 Wheelin’ Walla Walla brings everything automotive to Downtown Walla Walla. There’s a classic car show on Main Street, a Friday-night cruise and a Saturdaynight street dance with music by Shanks Pony. Details: 509-529-8755.
The YWCA benefit dinner. 6 p.m., Pavilion, Walla Walla County Fairgrounds. Details: 509-525-2570.
Learn about the art and process of spinning and weaving at the annual Sheep to Shawl event at the Kirkman House Museum. Details: 509-529-4373. Sept. 14-15
Sept. 27-29
With colorful costumes and fun, the annual Eddie MacMurdo Horse Show features many riding styles, classes and age groups. 9 a.m., Walla Walla County Fairgrounds. Details: 509-529-4067.
Fall Reunion Weekend at Whitman College. Classes of 1997-99 and 2003. Details: 509-527-4373.
A time to cherish ... To gather in tribute ... Embrace the memories ... Memorialize life ... A well-planned funeral warms the soul and illuminates the memory. Virginia Herring Mahan Funeral Director
Herring Groseclose Funeral Home 315 West Alder, Walla Walla, 525-1150
44 Wall a Wall a Lifest yles
Sept. 21
Enjoy fresh Pacific salmon cooked over an alderwood fire. Fundraiser sponsored by the Waitsburg Commercial Club. Must be 21 to attend. 6:30 p.m., Community Building, Waitsburg Fairgrounds. Details: 509-337-6371.
A Life Well-Lived is Worth Remembering
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Sept. 15
The annual Walla Walla Quilt Festival gives you the opportunity to see magnificent quilts and attend workshops, demonstrations and participate in an auction. 10 a.m.-5 p.m., Walla Walla County Fairgrounds. Details: 541-938-6130. Sept. 28 The Gran Fondo includes a variety of events, including walking, horseback riding and cycling, which combine to benefit cancer programs at Providence St. Mary Medical Regional Cancer Center. Details: 509-5225783. The Frenchtown Historical Foundation hosts their Annual Rendezvous. Dinner features Beef Brisket by A Wing and A Prayer. There will be traditional Meti dancing, historical displays and discussions, plus a silent auction and raffle to benefit the Frenchtown Historic Site. 1-5 p.m. at Frenchtown Hall, Lowden. Details: 509-386-1500 or wwww.frenchtownpartners.org Sept. 28-29 Whitman College’s Harper Joy Theatre presents the “Instant Play Festival.” Seven plays on Saturday, and seven on Sunday. Details: 509-527-5180. Wheatland Alpacas hosts the annual Alpaca Farm Days Open Farm. Shop the farm store for yarn, clothing, food, and more. 11 a.m.-3 p.m., 2010 Stovall Rd. Details: 509-526-4847.
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.
Music. Dayton Wine Works, 507 E. Main St., Dayton. Details: 509-382-1200.
Live music. 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.
Monday
The second Friday each month, acoustic jam. Skye Books & Brew, Dayton. Details: 509-382-4677.
Most Saturday nights, live music. Vintage Cellars, 10 N. Second Ave. Details: 509-529-9340.
Most Monday nights, live music at Vintage Cellars. 10 N. Second Ave. Details: 509-529-9340.
Live music. 7-10 p.m., Sinclair Estate Vineyards, 109 E. Main St. Details: 509-876-4300.
Music or DJ. Music, 9 p.m.; DJ, 10 p.m.; Marcy’s Downtown Lounge; 35 S. Colville St. Details: 509-525-7482.
Tuesday
Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
Live music. 9 p.m.-midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008.
Music or DJ. Music, 9 p.m.; DJ, 10 p.m.; Marcy’s Downtown Lounge; 35 S. Colville St. Details: 509-525-7482.
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.
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.
Sunday
“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.
Saturday
Record your music. 5 p.m., Open Mic Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509520-5258.
The Walla Walla Valley Farmers Market. Free concert, local produce. Walla Walla County Fairgrounds. Details: gowallawallafarmersmarket.com
Music. 7-9 p.m., Walla Walla Wine Works. Details: 509-522-1261.
The Downtown Farmers Market sets up shop at Crawford Park, Fourth and Main. Details: 509-5298755.
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. Sunday Jazz Café. 3 p.m., Walla Faces. Details: 877301-1181.
Calendar items compiled by Karlene Ponti.
Karaoke. 8 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Thursday Walla Walla Valley Farmers Market. 4-7 p.m., Walla Walla County Fairgrounds. Details: gowallawallafarmersmarket.com “Blues and Barbecue” with live music and “West of the Blues BBQ.” Charles Smith Winery, 35 S. Spokane St. Details: 509-526-5230.
Peace of mind…
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.
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.
Live music. 9 p.m.-midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008.
Baker Boyer provides a seasoned team of retirement specialists to offer comprehensive retirement planning.
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.
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Friday
Member FDIC
It just makes sense.
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 Wall a Wall a Lifest yles 45
Photos by Steve Lenz
Where in Walla Walla?
Last issue’s clue: On which road can this old grain elevator be found?
Answer: Sudbury Road
Last month’s winners Clue: On which body of water can this bridge remnant be found?
Maisie Stiller Mark Reavis Jane Schulke
Joe Thomas Frances Hector Dominic Kjeldgaard
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.
WOODWARD CANYON Tasting Room Open Daily Private Tastings by Appointment
“This is the one that started it all for me.” 347505V
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46 Wall a Wall a Lifest yLes
509.525.4129
11920 w. hwy 12, lowden, wa 99360
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HARVEST LUNCHES:
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September 21
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