March 2014 - Walla Walla Lifestyles

healthy

lifestyles in the Walla Walla Valley

WOMEN AT WORK anne-Marie Schwerin Executive Director of the Walla WallaYWCa Supplement of the Walla Walla Union-Bulletin

29

heart to HEART

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exp er tis e Part of the northwest regional heart center The only interventional cardiologist in the region

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Healthgrades five star heart attack rating

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Wall a Wall a Lifest yles 3

Clay in POTTERY Motion STUDIO A Very Unique Gift Shop 394062V

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

2014

2014

Studio & Gallery Open Everyday 541-938-3316

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

Redefining Retirement

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Cottages Patio Homes Suites Apartments Assisted Living Parkview Assisted Living Memory Care

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1500 Catherine Street | Walla Walla, WA 99362 www.wheatlandvillage.com 8/9/13 11:57 AM

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3 0 T H A N N I V E R S A R Y C E L E B R AT I O N MARCH 20, 2014 AT T H E G E S A P O W E R H O U S E T H E AT R E I N WA L L A WA L L A In just over three decades, the Walla Walla Valley has emerged as one of the premier wine destinations in the world. Join us for a once in a lifetime opportunity to hear from the Valley’s wine industry founders about how it all got started and enjoy an evening of wine, hors d’oeurves, and celebration.

H E A R F R O M T H E S E WA L L A WA L L A W I N E M A K E R S : • Gary Figgins- Leonetti Cellar

• Rick Small- Woodward Canyon

• Marty Clubb- L’Ecole No 41

• Eric Rindal & John Freeman- Waterbrook

• Casey McClellan- Seven Hills Winery

• Norm McKibben- Pepper Bridge Winery

F O R T I C K E T S & I N F O R M AT I O N V I S I T : www.wallawallawine.com/30years 403661V

Sponsored By:

Wall a Wall a Lifest yles 5

March Contributors

Writer

Rachel Alexander is a reporter and web editor at the Walla Walla Union-Bulletin, and a 2013 graduate of Whitman College. In her free time, she skates for the Walla Walla Sweets Rollergirls and tries to teach herself web design.

Matt Banderas graduated from Whitman College in 2004. He has worked as a photojournalist for the Walla Walla UnionBulletin and is now a photographer for Whitman.

Photographer

Jennifer Colton-Jones is a freelance writer, awardwinning journalist and purveyor of the interesting. She is most at home in the Pacific Northwest.

Writer

Writer

Associate Editor

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

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

Editor/Writer

Theresa Osborne is the Wellness Program director at the Walla Walla YMCA. She has a master’s in exercise science and numerous certifications from the National Academy of Sports Medicine.

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

Photographer

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

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

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.

Writer

Writer

Leslie Snyder is the Group Exercise director and a personal trainer at the Walla Walla YMCA. She holds several professional certifications from the American Council on Exercise.

Writer

Ben Spencer is a freelance writer originally from Walla Walla, now in the San Francisco Bay Area. A graduate of Whitman College, Ben is the academic director at a substance-abuse treatment center for adolescents.

394064

Lindsey Thompson is the founder of the Thompson Family Acupuncture Clinic.

6 Wall a Wall a Lifest yles

Writer

table of contents

MARCH 2014

March 2014 PUBLISH ER

Rob C. Blethen EDITOR

8

Rick Doyle

WINE

Aged to perfection: The Walla Walla AVA turns 30.

A DV ERT ISING DIR EC TOR

10 14

Jay Brodt

WINE MAP

Know where to go to buy, to taste, to enjoy Walla Walla’s renowned wines.

WHAT’S NEW IN W

M A NAGING EDI TOR

Robin Hamilton

2

La Cocina de la Abuela (Grandma’s Kitchen) and Sipid Bites: The South and East come West — on a plate.

17 Women at Work WALLA’S WOMEN LEADERS ‘LEAN IN’ 17 WALLA A round-table discussion on Sheryl Sandberg’s exhortation to

A SSOCI AT E E DI TOR

Chetna Chopra

PRODUCT ION M A NAGER

Vera Hammill

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

Steve Lenz

women

PRODUCT ION S TA F F

22

BETH THIEL

24

MEAGAN ANDERSON-PIRA

26

THE VIRTUAL WORKPLACE

Farm to school: cultivating healthy habits A leader in the nonprofit world

Separating the “work” from the “place”

29 Healthy Lifestyles MOTHER, HEALTHY BABY 30 HEALTHY What complementary medicine can do for your pregnancy 32

ROLLING IN THE DEEP

34

FLIPPING THE SWITCH

Sticking it to pain, and healing injuries, with foam rollers Ben Spencer on his struggle with addiction

36

BILL GRAY

40

HISTORIC HOMES

44 46 47

A life in full color A 1995 home on Studebaker Drive lets the light shine in.

James Blethen, Ralph Hendrix, Steve Lenz, Jason Uren 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: Anne-Marie Schwerin, executive director of the Walla Walla Y WCA at the Ice Chalet, the only ice rink owned by a Y WCA in the nation. 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

SECRET GARDEN

A breath of fresh air: bringing the outdoors in PLEASE LIKE US

CAN’T-MISS EVENTS WHERE IN WALLA WALLA?

Union-Bulletin.com

PLEASE FOLLOW US

Wall a Wall a Lifest yLes 7

Wine

The Wine Industry Celebrates 30 Years of the Walla Walla Valley AVA

By Andy Perdue

Back in the heady early days of the Walla Walla Valley wine industry, the region had almost no vines in the ground.

But those pioneers who started the modern Valley wine movement in the late 1970s and early 1980s knew how important the recognition of their efforts, and of the Valley, would be if they hoped to grow the region into a viable wine destination.

Around 1982, a group came together to begin work on getting the federal government to recognize the Walla Walla Valley as an American Viticultural Area — a designation that was still fairly new to the American wine industry.

That group included such folks as Gary Figgins of Leonetti Cellar, Rick and Darcey Small of Woodward Canyon Winery, and the Hendricks and McClellan families of Seven Hills Vineyard.

“There was hardly anyone here,” said Rick Small, who launched Woodward Canyon Winery in Lowden in 1981. “There were hardly any grapes. There was nothing going on.”

That made the work of establishing the Walla Walla Valley AVA relatively easy because nothing got in the way.

“Gary Figgins and I would drive around in my pickup where we thought the appellation ought to be,” Small said. “We looked at all the places where we thought grapes could be grown.”

Fortunately, a lot of the work had already been done for other agricultural crops, Small said, so mapping the best areas was not difficult.

The work paid off in February 1984, when the Walla Walla Valley was approved as Washington’s second AVA, a year after the Yakima Valley was established and the same year as the Columbia and Willamette valleys.

The Walla Walla Valley was also the nation’s second bi-state AVA, said Darcey Fugman-Small, co-owner of Woodward Canyon. Fugman-Small, a Walla Walla County planner in the early 1980s, was able to use her experience with government documents and as a geographer to navigate the forms and legal descriptions that needed 8 Wall a Wall a Lifest yles

to be mapped out.

When the application was submitted in July 1982, the Valley had two bonded wineries — Leonetti and Woodward Canyon — and eight vineyards that totaled just 36 acres of wine grapes. Today, the Valley boasts about 120 wineries and more than 1,600 acres of grape vines.

“We felt like pioneers while we were doing that,” Fugman-Small remembered fondly.

Soon after, more wineries followed. In 1983, Baker and Jean Ferguson launched L’Ecole No 41 in Lowden, the same year that Eric and Janet Rindal established Waterbrook Winery, also in Lowden. In 1985, Jack Durham started Biscuit Ridge Winery in Dixie. And in 1988, Mike Paul launched Patrick M. Paul in Walla Walla, and Casey and Vicky McClellan started Seven Hills Winery in Milton-Freewater (they have since relocated to downtown Walla Walla).

“It was an exciting time,” said Gary Figgins.

“Even though there was just a handful of us at the time, getting the government to recognize the Valley put another notch in our belt as a bona fide wine-growing region. It was big fun.”

Fugman-Small said Walt Gary, who was a Washington State University Extension agent in Walla Walla, also played an important role in planning out the AVA boundaries. Gary died in January.

“We held our meetings at Walt’s office,” Fugman-Small said. “He coordinated a lot of our efforts.”

She said Becky Hendricks from Seven Hills Vineyard put together the agricultural history of the Oregon side of the Valley.

Of those early Valley wineries, two have closed: Biscuit Ridge lasted only a couple of vintages, while Patrick M. Paul closed after founder Mike Paul died in January 2009.

Figgins, who worked with Paul at the Continental Can Company while the two were establishing their respective wineries, fondly remembers him as an enthusiastic supporter

of the wine industry.

“He was active in the Wine Alliance,” he said.

“He was a good guy, and I’m sorry he’s gone.”

Rick Small said the only area of the proposed appellation that was rejected by the government was in the northeast corner, where Spring Valley Vineyard is today.

“There weren’t any grapes being grown there at the time,” he said.

The original application proposed that the AVA should be 300,000 acres in size, but the government pared that down to 260,000 acres.

In 2001, the government approved an expansion of the Walla Walla Valley AVA to include the original boundaries, thanks to the work of Gary Figgins’ son, Chris; Norm McKibben of Pepper Bridge Winery; and Gaynor Derby of Spring Valley Vineyards.

If You Go On March 20, several of the people integral to the establishment of the Walla Walla Valley AVA will gather to share stories and taste wine at the 39th Anniversary Celebration at the Power House Theatre. Beginning at 6:30 p.m., a historical video will be presented, followed by a few remarks by longtime Washington wine retailer Doug Charles of Compass Wines in Anacortes. This will lead to a round-table discussion curated by Seattle Times wine writer Andy Perdue that will include Gary Figgins, Rick Small, Casey McClellan, Eric Rindal, Norm McKibben, Marty Clubb of L’Ecole and John Freeman of Waterbrook. A wine tasting will follow.

Tickets are $50 and can be purchased at www.wallawallawine.com

Watermill Winery Winery of the Year 12 consecutive years — Wine & Spirits Magazine

Open Daily 11am-5pm

Est. 1983

• One of Washington State’s first artisan, family-owned wineries

Open Daily 10am – 5pm

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

41 Lowden School Road, Lowden, WA

• Estate grown wines certified sustainable &

14 miles west of Walla Walla on Hwy 12

Salmon Safe

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

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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www.lecole.com

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— Seattle Magazine

WOODWARD CANYON Tasting Room Open Daily Private Tastings by Appointment

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

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

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

394087

400502V

~tastings are always free.~ www.wallawallavintners.com | PHONE: (509) 525-4724 Wall a Wall a Lifest yles 9

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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. DON CARLO VINEYARD 6 W. Rose St. 509-540-5784 www.doncarlovineyard.com 8. DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com 9. FIVE STAR CELLARS 840 C St. 509-527-8400 www.fivestarcellars.com 10. FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com 11. FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards 12. FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com 10 Wall a Wall a Lifest yles

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13. GLENCORRIE 8052 Old Highway 12 509-525-2585 www.glencorrie.com 14. GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546 15. JLC WINERY 425 B. St. 509-301-5148 www.jlcwinery.com 16. CAVU CELLARS 175 E. Aeronca Ave. 509-540-6350 www.cavucellars.com 17. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 www.lecole.com 18. LODMELL CELLARS 6 W. Rose St. 509-525-1285 www.lodmellcellars.com 19. 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.

20. MANSION CREEK CELLARS 9 S. First Ave. 253-370-6107 www.mansioncreekcellars.com 21. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 22. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com 23. PLUMB CELLARS 9 S. First Ave. 509-876-4488 www.plumbcellars.com

10 31

24. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 25. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 www.robisonranchcellars.com 26. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 27. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 28. SEVEN HILLS WINERY 212 N. Third Ave. 509-529-7198 www.sevenhillswinery.com 29. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100 509-876-4300 www.sinclairestatevineyards.com 30. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com

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31. SULEI CELLARS 355 S. Second Ave. 503-529-0840 www. suleicellars.com 32. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 33. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 www.tamarackcellars.com 34. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 www.tempuscellars.com 35. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com 36. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 info@ThreeRiversWinery.com

WASHINGTON OREGON

37. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com 38. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 39. THE CHOCOLATE SHOP 31 E. Main St. 509-522-1261 www.chocolateshopwine.com 40. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 www.watermillwinery.com 41. 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

A Wing & A Prayer Barbecue + Catering . . . . . . . . . .

201 E. Main St., Walla Walla • 509-525-1566 • awingandaprayerbbq.com Mon.-Thurs., 11 a.m.-8 p.m.; Fri. & Sat., 11 a.m.-9 p.m. Closed Sunday.

Authentic Northwest barbecue fare is alive and well at A Wing and a Prayer. Using local produce when available, all meats, sides, soups and sauces are handcrafted by our certified pitmasters.

Dry-rubbed meats are smoked low and slow to a tender, juicy perfection. Dine in or call ahead for takeout.

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.

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

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

416 N. Second Ave., Walla Walla • 509-525-2677 • jacobiscafe.com 11 S. Palouse St., Walla Walla • 509-522-2440 • millcreek-brewpub.com Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m.

Mon.-Sat., 11 a.m.-midnight; Sunday, 11 a.m.-9 p.m.

Come “Mangia Mangia” in Walla Walla at Jacobi’s for 15 years, Mill Creek has served locally Café! At Jacobi’s Café you can enjoy our signabrewed, handcrafted beers. you’ll find great ture italian cuisine and experience casual dining values on the kid-friendly lunch and dinner with customer service that is second to none. menu, served inside or out on the largest payou may dine in our vintage train car or sit back tio in town. Local wines, daily specials and and relax on our patio. Because when you are great atmosphere, all await you at Mill Creek Italian Café & Catering thinking italian ... think Jacobi’s!

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.

12 Wall a Wall a Lifest yLes

KEY

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.

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.

Breakfast

Kid-Friendly

Lunch

Outdoor Dining

Dinner

Under $10

Reservations Recommended Food Past 10 p.m.

$11-$25 Over $26

Crafting Distinctive, Terroir-Driven Wines in the Walla Walla Valley.

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3 Bedrooms / 3 Bathrooms; 3347 square feet. Luxurious master suite with courtyard access, heated limestone tiling and custom walk-in closet. Gourmet kitchen with crushed granite counters, maple cabinetry, Wolf range/oven, Sub-Zero refrigerator and two pantries. Enclosed courtyard with infinity edge heat pool and automated cover, hot tub, outdoor shower, and outdoor kitchen. Guest house wth full kitchen, bathroom and laundry.

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Healthy Choices Homemade Soup & Sandwiches

Flowers and Gifts for Every Occasion

Garden of Eatin’ Espresso Bar inside Nature Garden Florist.

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www.naturegardenflorist.com Wall a Wall a Lifest yLes 13

What’s New in W2 There’s always something new happening in Walla Walla, if you know where to look

Left: Sylvia Arreola, Jaime Cruz, Josefina Cruz and Sandybel Saucedo welcome diners to La Cocina de la Abuela (Grandma’s Kitchen). Right: Josefina Cruz prepares a tortilla featuring nopales — a cactus salad that includes prickly pear cactus, onion, tomato, cilantro and lime juice.

All in the Family Josefina Cruz is living her dream — owning a restaurant featuring the best of regional Mexican cuisine.

By Diane Reed / Photos by Diane Reed Many customers have enjoyed Josefina’s cooking for years — she and her family have been regular vendors at the Walla Walla Farmers Market. But the end of market season brought withdrawal pangs to her loyal followers.

With the recent opening of her restaurant on Colville Street, diners can enjoy her traditional, homemade fare year round. And although Josefina is the “grandmother” of La Cocina de la Abuela (Grandma’s Kitchen), the restaurant is a family endeavor.

Sons Manuel and Jaime Cruz help out, as do daughter-in-law Sylvia Arreola and newcomer Sandybel Sauceto, who greets customers at the front counter.

Josefina, who came to Walla Walla seven years ago to join her son Manuel, is a native of Hidalgo, Mexico. But her menu reflects a wide variety of regional Mexican cuisines.

Earlier this year, she traveled to Mexico to 14 Wall a Wall a Lifest yles

gather new recipes for the restaurant (and to visit family and meet her most recent greatgrandchildren).

La Cocina de la Abuela offers vegetarian and meat specialties, many of which feature her homemade corn tortillas. In addition to the requisite tacos and burritos (including breakfast burritos), she prepares pozole, huaraches, pibil (Mayan-style pork), ensalada de nopales (cactus salad), sope, flautas and seasonal specials.

The restaurant makes make its own hibiscus tea and rice water daily, and plans to expand its dessert offerings, which include flan, pastel de tres leches and mango pudding.

Josefina’s tamales are well-known in W² and can be ordered in chicken, pork, and jalapeño and cheese. She also makes sweet tamales.

Watch for seasonal dishes and holiday specials such as tri-color pozole (for Cinco de

Mayo) and for periodic musical performances.

La Cocina de la Abuela also has a large room downstairs, which is available for meetings (free to nonprofits), parties and banquets.

La Cocina de la Abuela (Grandma’s Kitchen) 36 S. Colville St., Walla Walla 509-876-4236 Open Monday to Thursday, 9 a.m. to 8 p.m.; Friday and Saturday, 9 a.m. to 9 p.m.; Sunday, 9 a.m. to 6 p.m.

Follow it on Facebook at Grandmaskitchen

Sarah Roy (left) preparing chicken tikka masala (right) with sweet onions, bell peppers and chicken, which are roasted and then bathed in an aromatic, spicy gravy with tomato and cream.

Sipid Bites Savory!

Sarah Roy dreams big, but her route to culinary success in W² has been through small bites.

By Diane Reed / Photos by Steve Lenz Sarah has developed a unique Asian-fusion cuisine, influenced by her Pakistani ancestry, her childhood in Hong Kong, and her restaurant experience on the Oregon Coast and Walla Walla.

Sarah has been catering parties, wineries and special events since 2011, and is the resident caterer at Long Shadows Vintners.

Her signature small bites and tapas — from her Walla Walla Sweet Onion tartlet, black sesame cilantro-crusted chicken and green curry deviled eggs to red-wine chocolate truffles — had gained a following.

And people who had tasted her curries wanted more. So it seemed like a natural progression for her to open a modest carryout location, Sipid Bites by Sarah, widening the availability of her sought-after cuisine.

Her storefront (she shares space with gluten-free Fine-ly Made Baked Goods) allows her to offer takeout lunches and dinners on

Tuesdays and Thursdays.

Sarah’s eclectic menu includes curries — Indian, Thai, Moroccan and Pakistani (including her “Mom’s Classic Curry”). Her Tuesday and Thursday lunches and dinners feature an ever-changing selection of curries (one vegan, one meat).

This spring, she’s expanding her cuisine offerings and adding sandwiches, salads and desserts. Everything she prepares is gluten-free.

Check her Facebook page or website for details on the curries and other specialties available each day. Curry lunch and meal boxes are available both days. Or pick up a dinner for two or a family dinner (which serves 4). Each dinner includes generous portions of curry, rice, pickled cucumber salad and raita (each component is packaged separately). Pick up at the store before 3 p.m.; delivery is available between 5 and 7 p.m., for a modest charge.

Sarah’s curries are also available for sale in

Andy’s Market year-round.

In addition to curry boxes, Roy offers gourmet lunchboxes for groups, and during the summer she can prepare all-inclusive picnic baskets with Asian, French and Italian themes.

The gourmet lunchboxes and picnic baskets must be ordered in advance.

Sipid Bites by Sarah 28 SE 12th St., College Place (in Fine-ly Made Baked Goods) 360-823-9747 Open Tuesday and Thursday, 11 a.m. to 2 p.m. (pick up carryout dinners until 3 p.m.) www.sipidbites.com Follow it on Facebook

Wall a Wall a Lifest yles 15

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Women at Work

Local Professional Women ‘Lean In’

By Rachel Alexander / Photos by Steve Lenz

Few books sparked as much discussion last year as “Lean In,” Facebook Chief Operating Officer Sheryl Sandberg’s treatise on women in the workplace.

Last August, Walla Walla Lifestyles contacted several women from across various fields in our community, gave them copies of the book to read and asked them to convene for a discussion that would become a story for the magazine. I was asked to moderate the discussion and compiled a set of questions that would serve as a springboard for the conversation.

For nearly three decades, womdire statistics and hand-wringing en have earned over half of Ameriabout balancing work, family and can college degrees. Given these other parts of life that we’re prefigures, Sandberg asks why, after sented with. so much progress, we still occupy Though underrepresented on so few leadership positions in busithe City Council, the Walla Walla ness and government.

Valley is full of women who start It’s a question worth asking in and run businesses, represent us in Walla Walla. Our local leaders in government, direct nonprofits and government and the private sector otherwise take a leading role in the are overwhelmingly male, whether community. you look at the county commission, Sandberg ends “Lean In” by enpolice department, senior admincouraging women to meet, discuss istration of local colleges, or even the book and find ways to apply her the publisher and editor of our advice to their own lives. So a group local paper. of us sat down to do just that. Our In Washington, the Small Busidiscussion included nine women, ness Administration’s latest data ranging from the co-owner of a local — from 2007 — reports that womwinery to the executive director of en own only 28.7 percent of small the YWCA. businesses, compared to men’s 43.3 Initially, many of us related to the percent (the rest are owned by men ambitious, career-driven women deand women together). scribed in Sandberg’s book.

A number of factors could ex“I didn’t realize there was a book plain the lack of women in leaderabout women like me!” Mariela ship roles, but Sandberg focuses Rosas, the director of educational her book on two overarching ones. programs at Walla Walla’s Children’s The first is the challenges women Home Society told the group excitface at work due to stereotyping edly. and the burden of unfair expectaSome women in the group said tions, including common percepthey’d been encouraged by parents tions of women in leadership roles to have ambition or were told they as bossy, aggressive and difficult, as Local businesswomen and executives at nonprofits convened at the could do anything their brothers well as assumptions that women Walla Walla Union-Bulletin last August to discuss Sheryl Sandberg’s could. Others had parents who will perform the majority of house- book, “Lean In.” From left, Cheryl Thyken, Walla Walla Farmers Market explicitly discouraged them from manager; Mari Prieta, assistant director for donor services, Blue Mounwork and child care duties within tain Community Foundation; Abigail Schwerin, co-owner of Sapolil Celseeking professional success, instead their families. encouraging them to get married and lars; and Mariela Rosas, child mentor coordinator for Children’s Home Drawing on her experiences at Society of Washington settle down.

Facebook, Google, Harvard BusiBut all of us, whether from a deness School and more, Sandberg goes on to show Her solution is for women to “lean in” by sire to have a career or just to prove someone how these expectations dovetail with women’s engaging in their careers, being willing to voice wrong, decided, at some point in our lives, we own insecurities. She suggests that women opinions, and recognizing that it’s possible to were going places. often hold themselves back by underestimatbe ambitious and still raise a family.

“The gender stereotypes I was introduced ing their capabilities and being afraid to seek Of course, many women do seek out leader- to in childhood caused me to excel in order to promotions or ask for raises. ship and achieve ambitious goals despite the prove them wrong,” said Janelle Bruns, owner Wall a Wall a Lifest yles 17

Women at Work

Some participants used reading “Lean In” as a springboard to other books about women, work and family. Here, Anne-Marie Schwerin, executive director of the Walla Walla YWCA, added “The Feminist Agenda” by Madeleine Kunin to her shortlist.

of Walla Walla Book and Game, via email.

Sandberg spends much of the book discussing how ambitious women are perceived by society. She cites a 2003 Columbia Business School study where people were asked to read a story about a real-life woman who became a successful venture capitalist through using her outgoing personality to network with leaders in the technology sector.

The twist? Half the students were given a version of the story where the woman’s name was changed from Heidi to Howard. While students rated Heidi and Howard as equally accomplished, they rated Howard a more appealing co-worker, saying Heidi came across as selfish.

“This experiment supports what research has already clearly shown: success and likability are positively correlated for men and negatively correlated for women,” Sandberg says. “When a woman excels at her job, both male and female co-workers will remark that she may be accomplishing a lot, but is ‘not as 18 Wall a Wall a Lifest yles

well-liked by her peers.’ She is probably also ‘too aggressive,’ ‘not a team player,’ ‘a bit political,’ ‘can’t be trusted’ or difficult.”

Nearly every woman said she had struggled to balance her own success against someone else’s expectations of her gender.

“I feel I can’t tell women in my circle how successful my business is because, instead of being happy, they’re jealous or they don’t believe you,” said Terry Baker, owner of Debouche, a retail store in downtown Walla Walla. “As a result, you simply don’t tell your acquaintances that you’re successful.”

Abigail Schwerin nodded before adding, “We’re also told, as young girls, not to boast about how we’re successful. (Success is) exciting, but you don’t feel like you deserve to be excited about it.”

With so much external baggage around success, it’s not surprising that many women end up underestimating themselves. Sandberg says many women suffer from “impostor syndrome,” a belief that, no matter our achievements or

our competence, we’re just not good enough.

This feeling came out within the first two minutes of our group-discussion. Before we had even introduced ourselves, two participants confessed that my list of discussion-questions had caused them to feel like frauds, wondering what they were doing in such a seemingly intellectual conversation.

I, in turn, had written those questions in part to assuage my own concerns about being unqualified to moderate a discussion between women who had had quite a bit more life experience than I. Though the feel-good, can-do attitude behind “Lean In” inspired the group, many of us found Sandberg’s reality somewhat detached from our own experiences at work and in life.

Despite all the problems women face in Sandberg’s world, her experiences are free from explicit sexism to a degree most of us found puzzling. She opens the book with an anecdote about the lack of maternity parking spaces at Google, because the company was founded and

Around the table were, from left: Cheryl Thyken, Walla Walla Farmers Market manager; Mari Prieta, assistant director for donor services, Blue Mountain Community Foundation; Abigail Schwerin, co-owner of Sapolil Cellars; Mariela Rosas, child mentor coordinator for Children’s Home Society of Washington; Terry Baker, co-owner of Debouche, a retail store in downtown Walla Walla; Judy Hicks, vice president and consumer loan manager for Baker Boyer Bank; Rachel Alexander, reporter for the Walla Walla Union-Bulletin; Kari Tupper, professor at Whitman College; Anne-Marie Schwerin, executive director of the Walla Walla YWCA; Chetna Chopra, associate editor for Walla Walla Lifestyles magazine; and Robin Hamilton, managing editor of Walla Walla Lifestyles magazine.

largely run by men who had never stopped to consider that someone carrying another person inside them might benefit from being able to park closer to the door.

The message seemed to be that well-intentioned men often don’t notice how gender impacts the women in their lives — a picture we agreed was not inaccurate, but left little room to discuss overt instances of sexual harassment or explicit beliefs voiced by superiors about women being less capable than men.

“The fact that she was not made aware and ashamed of her gender at work puts her in the most rarefied of rarefied environments,” said Kari Tupper, a Whitman College professor who said she’s had multiple students confide in her about explicit sexual harassment and assault at work.

Sandberg acknowledges the many privileges

in her life, including attending an elite university, being able to hire help at home when needed, and having a supportive, engaged partner, but still claims her advice can apply to women from a wide variety of backgrounds.

Several in our group pointed out, however, that asking for a raise or a change in policy at work can be seen as rocking the boat, a difficult proposition for people who depend on their jobs for day-to-day survival.

“I’m a single mom, so I can only push so hard for what I need. I still need this job. I still need the security of this,” said Mari Prieto, who works at the Blue Mountain Community Foundation.

Abigail Schwerin agreed: “You have to be willing to lose your job to challenge your job.”

Negotiating for raises, benefits or a different work schedule is also easier for white-collar

workers with office jobs than women working in retail and customer-service positions, where pay schedules often leave little room for flexibility, and evening and weekend work is required.

“Lean In” also does little to speak to the experiences of women who are discriminated against for their race, sexual orientation, national origin or other factors besides their gender.

Rosas, who immigrated to the United States from Colombia, said that even after decades in the U.S., people still assume she’s less capable because of her accent.

“If you have an accent, they think that the accent is in the brain,” she said.

Originally from India, Chetna Chopra, associate editor for Lifestyles who also teaches at Whitman College, pointed out that when Wall a Wall a Lifest yles 19

Women at Work she moved from Hong Kong to the U.S. to join her husband, she was legally classified as a “dependent alien” — a status that prohibited her from working. Immigrant women who are professionals in their home countries may come to the U.S. legally unable to “lean in.”

It is easy to say that Sandberg’s advice isn’t meant to apply to all women everywhere, but even applied only to professionals in business and academia, our group felt largely dissatisfied with the way she describes balancing her work and family life. Her schedule involves leaving the Facebook office around 5 p.m. to come home for dinner with her family — a practice she says is a rarity in a company where young engineers are used to working well into the night. After spending a few hours with her kids and putting them to bed, she often catches up on work for a few more hours.

Though she wants to, and does, spend time with her family, Sandberg has accepted that she must be reachable by phone and email virtually any time of day. Her commitment to her work, while necessitated by her high-profile job, was one few of us were willing to make.

“One of the things I thought was missing from this book is a recognition of the value of really deep, engaged relationships with one’s family,” said Tupper. Tupper and other mothers in the group shared a belief that teenagers, especially, require a lot of engaged time from at least one parent, and said it would be difficult to provide that time without a history of engaging with kids during their younger years.

Of course, Sandberg isn’t advocating that every woman seek the career she’s had or find the same balance between professional and personal life that she has.

But she notes this in a paragraph that ends with the assertion, “Many people are not interested in acquiring power,” a definition of power that seems to rest on career success or high-profile leadership roles.

Many in our circle said they’d 20 Wall a Wall a Lifest yles

“The fact that she was not made aware and ashamed of her gender at work puts her in the most rarefied of rarefied environments,” Kari Tupper said of the author.

Terry Baker felt that there are lower expectations of women to succeed in her circle. When someone does succeed, “instead of being happy, they’re jealous, or they don’t believe you.”

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found power in other places in their lives, whether through raising healthy, well-adjusted children, mentoring others or engaging deeply in their communities.

Whatever we thought of Sandberg’s philosophy, our group agreed that women should seek out and mentor each other so we can better learn to advocate for ourselves, whatever our goals in life might be.

Several women are in mentorship roles by virtue of their professions. Anne-Marie Schwerin, the executive director of the YWCA, spoke about the importance of bolstering confidence in adult women, and Rosas discussed finding ways to single girls out and praise them for their accomplishments in her educational programs.

Business leaders in the group expressed an interest in mentoring younger professional women in the area and helping them achieve success in life on their own terms.

“We have to pass on that awareness and start teaching to the younger generations,” Abigail Schwerin said.

If one thing was clear from the time we spent discussing “Lean In,” it’s that there are women in the Walla Walla Valley committed to excelling in leadership roles, bettering their community and helping others do the same.

Official meetings or not, that puts many Valley women in a position to start making changes to help other women in the workplace, whether they’re following Sandberg’s blueprint or not.

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Wall a Wall a Lifest yles 21

Women at Work

Victory in a Garden How Beth Thiel helped transform local school lunches

By Jennifer Colton-Jones / Photos by Steve Lenz In 2006, Beth Thiel recognized a problem. daughter of a farmer who was the son of a real food is disconcerting to me,” she said. “I’ve Every day, her son, a kindergartner, shuffled farmer. Her uncles were farmers, and Thiel lived in places where people didn’t have a lot off to Sharpstein Elementary to learn about continued in the agricultural vein by study- of food. I wish there was less food-waste here, mathematics and literacy, physiand a higher value for food in general.” cal activity and how to behave That wish translated into her work in school. And, every day, he and with the garden at Sharpstein. After it other students checked their opened in 2007, she continued to host good habits at the door to the “seed sales” at the school to raise money cafeteria. for ongoing maintenance and expansion “At the time my son went to of the program. kindergarten, chicken nuggets In May 2012, that funding paid off. were on the menu every single Through joint efforts from the Sharpday. I couldn’t believe that we, stein PTA garden committee and the as adults, were telling our kids First Fruits Fund, a component of Blue it’s OK to eat that way every day,” Mountain Community Foundation, Thiel said.

Thiel became the first coordinator of Thiel and other parents beWalla Walla’s Farm to School program, gan meeting with the school’s a districtwide initiative to use locally nutrition services director to grown foods coupled with educational talk options for improving the activities to support farming and nufood their children consumed. trition.

The most economical answer “When we first started growing was to build a school garden and gardens and just taking kids out and increase student awareness of exposing them to the garden and growgrowing — and eating — fresh ing and cooking, it was happening all foods. over the country,” Thiel said. “We were While other parents donated doing a lot with a little bit of money.” time designing and constructing The project — and Thiel’s workload a school garden, Thiel focused on — continued to grow, and in November raising the $4,000 necessary to 2012, the district received a $96,000 finish the project. The garden grant from the U.S. Department of Agopened in 2007 and allowed sturiculture. dents to plant, harvest, prepare, Through that grant, the district serve and taste fresh fruits, herbs is working on five major goals: estaband vegetables. lishing a sustainable food purchasing Suddenly, fresh food was method buying regionally grown foods; fun, interactive and interesting. providing new recipes and training for Chicken nuggets had competinutritional services staff; promoting tion — and then lost some of Beth Thiel balances working from home with maintaining a healthy, connections between classrooms and active family. their appeal. local farms; expanding the school garThe garden was a victory for den program; and organizing cooking Sharpstein, but it was also an awakening for ing botany and biochemistry. classes to inspire and inform students, parents Thiel.

Before having children, she and her husband and community members.

In between working for the Blue Mountain joined the Peace Corps, serving in Papua, New “None of it can happen without all of it Land Trust and raising her two children, Thiel Guinea, and traveling across Asia. After com- working together,” Thiel said. “If I say the discovered a passion for school gardens. The ing face to face with hunger, the separation most important thing is training local staff passion came as a surprise, but, looking back, between Americans and their food struck a in healthy recipes and learning how to scratchthe seeds had been planted throughout her life. chord with her. cook, well, if we didn’t have the education piece, Thiel grew up in southeast Idaho, the “The disconnect you see between people and the kids might not eat it. It’s all important.”

22 Wall a Wall a Lifest yles

Beth prepares a healthy meal together with son, Dylan Wolcott; daughter, Kati Wolcott; and husband, Brian Wolcott,

In addition to managing the grant and the Farm to School program, Thiel must look for ongoing funding for the program — the USDA grant ends this November — and creating a sustainable program.

Looking to the future, Thiel dreams of establishing a market for local and regional food products that would bring together local schools, hospitals, prisons and other organizations to boost purchasing power and motivate young people to become farmers.

“The average age of a farmer is the late 50s, early 60s. They’re looking to retire, but there are no young farmers coming on because of the economy,” Thiel said. “I’d like to think we can give a couple new farms the confidence to try it because we have a local market to purchase large amounts of local food.”

For now, Thiel continues to coordinate the Walla Walla School District’s Farm to School program and search out funding to keep it going.

“It’s a little overwhelming, sometimes. I had no ambition of doing something like this, but it’s something I really enjoy,” she said. “I’m just a really average person. Anybody can do this. If you get involved and keep plugging away, you can make it happen.”

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Wall a Wall a Lifest yles 23

Women at Work

Meagan Anderson-Pira, community director of Walla Walla’s Children’s Home Society of Washington, displays one of CHSW’s Early Childhood Development classrooms.

Meagan Anderson-Pira: A Leader in the Nonprofit World

By Rebecca Thorpe / Photos by Steve Lenz

Meagan Anderson-Pira’s path to leading Walla Walla’s branch of Children’s Home Society of Washington seems to have been predestined. Sitting in her office on Penny Lane, she appears to be a sophisticated businesswoman who is more than capable of running a multifaceted nonprofit.

But there’s a hint of the optimistic personality that has made her an advocate and kindred spirit for children throughout her life.

Anderson-Pira was born to Myles and Myrna Anderson in Spokane. Both parents are educators as well as counselors.

When she was 6 years old, the family moved from Denver to Walla Walla the day before Anderson-Pira began first grade.

“I went to Berney Elementary and had Mrs. 24 Wall a Wall a Lifest yles

Grant,” she says. “I loved Mrs. Grant and going to school!”

Anderson-Pira also loved growing up in Walla Walla.

“From a kid’s perspective, it was great. I had lots of good friends. We rode our bikes everywhere. Even though it was ‘pre-cellphone,’ we were always checking in with lots of adults because we went to each other’s homes.”

During her high school years and summers,

Anderson-Pira worked for My Friends’ House, the local child-care facility housed within the YWCA. “Karen Bayne hired me,” she recalls. “She was a great mentor. She taught me about caring for, and educating, kids.”

She also worked for the YWCA’s Fun Factory program.

“It was like a summer parks-and-rec program. I worked throughout the county. I learned

a lot about our county communities and started She landed a job with the Educational Ser“We (CHSW) had a similar program on the to learn about people in poverty, domestic- vice District that provides services to small other side of the state, so we had a lot of coorviolence relationships and folks who were school districts. There, she oversaw the Readidination. Now we know what we’re doing, and living very differently from me.” ness to Learn grant. She also got to know the we’re really good at it.”

Anderson-Pira’s childhood, parental influ- former director of Children’s Home Society of During that time, Anderson-Pira met her ence and work experience began her journey Washington, Richard Pankl. He was applying husband, Judah. He had a crazy schedule beof interest in education, counseling, kids and for an Early Head Start grant. cause he was a chef at the time. healthy families.

To accommodate their changing As a young adult, she enrolled lifestyle, Anderson-Pira switched in Fairhaven College, a small libjobs. The technology consulting eral arts college within Western firm Booz Allen Hamilton hired her Washington University in Bellto provide training and technical asingham. Students there are alsistance to Head Start and Early Head lowed to create their own majors Start programs in Oregon, Washingand have self- and professorialton, Idaho and Alaska. She worked evaluations rather than grades. out of her home and also traveled to She created her own major — psymany Head Start locations. chology with an emphasis on women “It was fun to see so many great and children. programs and how they were run“I was really interested in psyning. I liked providing support for chology, but I didn’t know what I that.” would do with it.”

The contract with Booz Allen After graduating, she moved Hamilton came to an end six years back to Walla Walla and taught prelater. During that time, the Anderschool at First Flight for a year and son-Piras welcomed their son, Myles, then decided to go back to Western into the family. Life shifted again and Washington University to earn her so did Anderson-Pira’s employment. master’s degree.

“I was missing being connected to “I got my M.A. in general psythe community,” says Anderson-Pira. chology, which is basically research Simultaneously, Richard Pankl psychology.” announced his retirement from the Anderson-Pira planned to earn Children’s Home Society of Washingher Ph.D. in the field; however, she reton. Anderson-Pira’s career path led alized, “I didn’t want to teach adults. her back to her roots and working I wanted to work with kids.” with children and families when Anderson-Pira moved to Washingshe was hired to lead CHSW three ton, D.C., and taught at a pre-primary years ago. private school called Country Day “It’s been a tough three years for School. nonprofits and poor people. That’s “The school was located right the part of leadership I don’t like. I next to the CIA and was down the Anderson-Pira is a longtime resident of Walla Walla and advocate don’t like laying people off or cutting for the community’s children. street from Ethel Kennedy’s house,” programs. But, we live in a supportshe says. “It was a very different ive and generous community and population — the kids were the same. All “I joined that committee, and they anthat has been reaffirming.” kids need is security, interesting things to do nounced they would be hiring a director.

She continues, “The nonprofit community and adults around them who think they’re I left the committee and applied for the job here is amazingly supportive. We play well togreat. It was the parents who were different. and got it.” gether, and we also roll up our sleeves and work They were very professionally and financially Anderson-Pira smiles while thinking about hard. Financially, things are starting to look accomplished and much more demanding.” the Head Start position. up for our donors and our service recipients.”

Anderson-Pira enjoyed her work and stayed “If you were to tell me today that we had Then she beams and says, ”What I really like for almost three years. to hire everyone, be fully enrolled in 30 to 60 to do as a supervisor and as a service provider is Anderson-Pira thought she’d never move days, and get all our equipment set and ready help families, clients and staff get where they back to Walla Walla. But, after living in a few to go, I would say that was impossible. Back want to go. And that’s what we do as an agency. other places, she was drawn back. then, we didn’t know any better, and we just We get kids and families where they want to go.”

“The wine industry started and things were did it and it was crazy!” becoming more sophisticated, and everything She was the director for that program for converged.” five years.

Wall a Wall a Lifest yles 25

Women at Work

It is becoming more commonplace for people to work anywhere. Technology — and attitudes — are changing.

The Virtual Workplace Employees no longer have to be tied to a place to get the job done.

By Rebecca Thorpe In the traditional working world people go to their job, sit at a desk, or perform some sort of labor or skill at a predestined spot. However, it is becoming more commonplace for other folks to do their work anywhere. Technology and attitudes are making work more possible from any location.

When I was a child, “work” was a place of mystery for me. My father worked in an office where I was rarely allowed to go. The receptionists and secretaries were always busy, but I liked them because they had jars of candy on their desks. The endless sound of ringing phones and clacking typewriters heralded this place as Very Important. Huge desks were piled high with yellow pads of paper and files, and each was hidden behind closed doors.

As I grew up and began my own work life, the mystery of work changed. In the beginning, I worked in an office sort of like my father’s. I worked for a television writer in Los Angeles.

Our office had secretaries and assistants who bustled around the hallways. Our phones no longer rang, however; they beeped and trilled.

26 Wall a Wall a Lifest yles

There wasn’t the metallic click of typewriters, but the softer tapping of keyboards. There weren’t many couriers anymore, because email and fax machines transported important documents much faster.

Time passed and I moved into other positions where, again, I sat at a desk in a room.

And then I became a mother, and the demand on my time shifted dramatically, as did my concept of work. I was no longer able to be mostly stationary for a regular 8 a.m. to 5 p.m. shift.

However, I still needed to work full time to support my family and myself.

I certainly wasn’t the only woman who found herself in the same predicament. In our evolved — and evolving — culture, women still tend to take on the greater share of childrearing.

However, with the economy as it is, and with women’s desire to continue their professional lives, the option to work primarily as a stayat-home mom isn’t always an option. Luckily for me, work culture began changing at about the same time that I decided to have children.

Working as a full-time mom and a mar-

keting and merchandising manager for an independently owned bookstore, I found that technology allowed me the capability to perform part of my marketing duties outside the office. With the use of computers, Skype, email, texting, social media and cellphones, I was just as connected to my co-workers and the people I served as I was in my office. Certainly, there were some jobs I could only perform at the office, but with the freedom of technology, I was able to balance taking care of my family as well as working full time.

Now, small businesses as well as huge, multimillion-dollar corporations are embracing the idea of work as worthwhile action in its own right, rather than as valuable only when tied to a particular place. Colby Burke serves as senior vice president of product management for Bank of America. Her immediate supervisor lives and works in Ft. Worth, Texas, and her executive supervisor lives and works in Charlotte, N.C. Burke lives right here in Walla Walla, even though her job is officially located at the bank’s headquarters in Charlotte.

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Burke explains: “Several years ago my husband and I were living in Los Angeles, and I was working for Countrywide Home Loans.

We decided, as a family, to move to Walla Walla, and I asked my boss if I could keep my job and work from home. I was given a three-month trial period, and the rest is history.”

Since then, Countrywide has been purchased by Bank of America, and Bank of America is not new to the idea of a flexible workplace.

“B of A was already there,” Burke says. “They had a program called ‘My Work.’ If you were working from home, the program provided associates a desk, phone, computer, printer, chair, and stipend for Internet, cellphone and office supplies. The bank supports the program because it costs them less for an employee to work from home instead of paying for a spot in a big corporate building. Not only does it save money, but it supports a work/life balance. This day and age, they understand that you are pulled in different directions. They want to support that balance and maintain the employment of strong workers.” Therefore, Burke is able to live where she likes, as well as maintain her career path.

Working from non-traditional spaces is be-

coming more commonplace not only for working mothers, but for everyone. And, some people expand their work boundaries farther still.

Local artist Squire Broel works for himself.

“Originally, I was working for the Walla Walla Foundry during the day, and I worked [on personal art] in my garage at night. Eventually, I realized if I was going to follow my dream and do what I wanted to do, I would have to leave the Foundry. Having a traditional job gave me an idea of how the marketplace worked and also showed me its shortcomings. I morphed this knowledge to become more successful.”

Broel ditched the art world’s traditional office and studio model and opened up his work to whatever space he’s currently in. “My office footprint is small,” he explains. “It can be whatever it is, airports in different cities …

Sometimes my office is the living rooms and kitchens in other people’s homes. In terms of connecting and meeting with clients, I can meet in a coffee shop, or use FaceTime or Skype.” And, Broel says, if he needs space to create a large piece of artwork outside of his home, “I just have to go out and temporarily find that space.”

For many industries, work is seemingly becoming less defined by boundaries, more

agile and fluid, and more defined by outcome.

The workplace is not necessarily this weighty structure, anymore, where workers must clock in and out.

If this trend continues, what will the workplace look like in another 20 years? Will the buildings and rooms full of people and the hustle and bustle eventually disappear? Where will people work? How will work be quantified?

Broel sees some downsides to the new trend.

With the shedding of traditional workplaces, “the one thing that is missing is the camaraderie.” He says, “Some things probably can’t be abandoned. There is nothing that can replace meeting someone face to face. You can push and develop things only so far. But unless you have that face-to-face, you won’t build that relationship.”

The question for the future is, “Will you build those relationships at work, or while you are working?” But, until we can come up with a better solution, for many people these new, flexible workplaces can offer a way out of having to choose between personal relationships and professional ones.

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Marcelle Baumann in the nursery that she has prepared for Maddox, the son she is expecting.

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HEALTHY MOTHER, HEALTHY BABY

What complementary medicine can do for your pregnancy

32

ROLLING IN THE DEEP

Sticking it to pain, and healing injuries, with foam rollers

34

lifestyles in the walla walla valley

FLIPPING THE SWITCH

Ben Spencer on his struggle with addiction

Wall a Wall a Lifest yLes 29

Health

Acupuncturist Lindsey Thompson checks in with both the mother and the baby’s health by using pulse diagnosis. Pulse diagnosis will help identify what type of acupuncture treatment is needed.

Healthy Mother, Healthy Baby What complementary medicine can do for your pregnancy

By Lindsey Thompson, EAMP, L.Ac. / Photo by Steve Lenz Pregnancy is, not surprisingly, many things to many people: It can be exciting, magical, scary and even terrifying. It creates an emotional and physical roller coaster.

Ultimately, each pregnancy is unique: some easy, others imbued with physical discomfort.

There are many options for how you experience your pre-, peri- and postnatal care.

Complementary-medicine practitioners such as acupuncturists, midwives, massage therapists and chiropractors can help make any discomfort or complications that arise a bit more bearable. You may even learn a great deal about your own body in the process.

Acupuncture and East Asian Medicine Chinese medicine has long been deeply invested in women’s health, recognizing that the health of the population and culture depends 30 Wall a Wall a Lifest yles

significantly on it. Volumes of information exist, covering topics on women’s cycles, fertility, infertility, pregnancy and postpartum care.

In having a healthy pregnancy, it is important to have a healthy menstrual cycle leading up to conception. If cycles are erratic, painful, scanty or overly heavy, that is a sign some aspects of the body are not in optimal balance.

Certain symptoms that occur during a menstrual cycle considered normal by Western standards can, in Chinese medicine, be a red flag for increased risk of morning sickness, loss of appetite or other issues during pregnancy.

If you are planning to become pregnant and are struggling, there are a number of factors to consider before trying more invasive procedures. Chinese medicine has, roughly, six different primary patterns of infertility.

Both acupuncture and Chinese herbal

medicine are very important treatments for each pattern of infertility.

During pregnancy, different acupuncture meridians develop each month in the child.

In China (and now the West), mothers will often get regular acupuncture each month to, theoretically, aid in the development of these acupuncture meridians.

There is even an acupuncture point called the “beautiful baby” point that is said to make the child beautiful, intelligent and ready for success.

Aside from attempting to ensure a beautiful baby, acupuncture is very useful during pregnancy to mitigate morning sickness and deal with unpleasant symptoms such as hemorrhoids and back and joint pain as the baby grows.

If you have had frequent miscarriages or

Midwifery Using a midwife can be a safe and educational way to experience your pregnancy.

When working with a midwife, you get continual education about your body and your pregnancy. Generally, 12 to 15 sessions happen through the pregnancy, when working with a midwife. Each visit is used to monitor the health of the mother and baby as the baby develops.

It is also a time to discuss any questions, natural remedies, homeopathy, nutrition and lifestyle changes that can help set the stage for the healthiest pregnancy possible.

Midwifery also cares a great deal about nutrition before, during and after pregnancy.

A local midwife, Kathryn Austin, observes that most morning sickness is related to hypoglycemia. Pregnant women have a revved-up metabolism. Newly pregnant women tend to underestimate the amount, and frequency with which, they need to eat. It is no coincidence that most morning sickness happens in the morning after six to 10 hours of sleeping and not eating.

During our interview with a mother about her home birth experience with a midwife, she said, “I would say that ... with midwives, women are made to feel more a part of the process.

There is more responsibility, more information, more patience involved in this route, but it is also more fascinating and, I think, ultimately ... it was a calmer experience than it may have been in a hospital. I had lots and lots of time to progress through labor without bothering anyone. I was in a place of comfort, I was in-

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formed along the whole way.”

Part of this increase in information throughout the process is related to the extensive visits that midwives create for patients. The mother I spoke with also related that she never had to go a day without an answer to any question regarding her pregnancy, symptoms or prep for the birth process. In many ways, this can empower a woman for her pregnancy.

Other medical professionals who can help with the muscle and joint aches of pregnancy are massage therapists and chiropractors. Ask around for who has experience treating pregnant women.

When choosing medical practitioners to help you through your pregnancy and birth, it is important to find people who make you feel safe in and outside of a hospital setting. Don’t hesitate to ask medical professionals about their experience and education. The safer you feel, the better the experience.

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health

are at a high risk for miscarriage, there are a number of protocols and herbal formulas to “hold the baby in.”

There is also a moxibustion technique that has been found to be 75 percent effective in stimulating a baby to move out of a breech presentation, according to The Journal of the American Medical Association.

Postpartum care incorporates Chinese medical nutrition to recover the resources spent during pregnancy. It also sets the tone to generate optimal milk production, and to help your tendons, ligaments and cartilage to firm up properly after relaxing for the birthing process.

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Rolling in the Deep How myofascial release techniques help with recovery from injuries

By Theresa Osborne and Leslie Snyder / Photo by Steve Lenz Have you ever seen those long, funnylooking tubes in the corners of the gyms at the YMCA that look like pool noodles? You might see someone get on one and make a face that makes you decide, “I will never do that!”

Almost daily, our training staff explains to our members how those “noodles,” which are called “foam rollers,” can radically change their lives. While that may seem like an overstatement, we continue to see people’s levels of pain decrease, their muscle-tissue length restored, recovery time between workouts decreased and a significant increase in range of motion.

Over the last decade, myofascial compression technique, or “foam rolling,” has gained popularity as a means of self-induced neuromyofascial release.

By definition, foam rolling is a technique used to release tension and decrease activity of overactive neuromyofascial tissues in the body. Foam rolling can be compared to getting a massage (soft-tissue release).

While massage techniques have been around for years, the emergence of the foam roller is just now starting to make an appearance in the health-and-fitness industry. The practice

shows up in fitness facilities, group exercise, team sports and even on popular TV talk shows and paid infomercials.

It begs the questions, “Is it hype? Just a trend? Or is it something that really can change the way your body feels?”

The Science There are two primary reasons for why a person should use a foam roller. The first is to alleviate the side effects of active or latent trigger points, and the second is to influence the autonomic nervous system.

When prompted by any type of movement dysfunction, our bodies respond by creating trigger points. Trigger points are painful spots of tension in the body that often develop from the overuse and disuse of muscles. They can also develop from movement compensation due to injury and poor movement mechanics.

Foam rolling works to alleviate trigger-point sensitivity and reduce pain through a process called autogenic inhibition. This is a process whereby the muscle is inhibited by its own receptors.

The technique is believed to stimulate the

Golgi tendon organ, a receptor in the muscle, through sustained pressure of specific intensity, amount and duration to produce an inhibitory response. The practical significance of this is that by holding pressure on a tender area of tissue (the trigger point) for a sustained period of time, trigger-point activity can be diminished. This will then allow for increased muscle lengthening and increased range of motion for joints.

The second reason to foam roll is to influence the autonomic nervous system.

Most discussions about foam rolling center on the receptors of the body that strongly impact muscular function, but the larger portion of receptors in the body referred to as interstitial receptors also respond to mechanical pressure and tension.

Interstitial receptors, which are often thought of merely as pain receptors, have autonomic functions that include changes in heart rate, blood pressure, respiration and tissue viscosity. Neuromechanically, these effects help to decrease the overall effect of stress (physical or emotional) on the human body and how it moves.

theresa Osborne rolls her latissimus dorsi by placing the roller under her arm with the palm turned up.

32 Wall a Wall a Lifest yLes

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The Practice To be effective, foam rolling through selfmyofascial release needs to follow specific variables. It is performed by placing the roller on a region of the body or muscle group where trigger-point tenderness is felt.

The tender spot is held for 30 seconds in an area of maximum pain, or up to 90 seconds for those who can only tolerate holding the area with minimal pain.

Common areas to apply self-myofascial release techniques are on the iliotibial band (the outside of the hip), adductors (the inner thigh), latissimus dorsi (under the armpit), piriformis (buttocks) and gastrocnemius (calf).

According to Cassidy Phillips, creator of Trigger Point Therapy, “by manipulating these six key areas, your body can achieve structural integrity, thus creating a platform for optimal performance and injury prevention.”

Foam rolling is something that can be performed daily or more, as tolerated. Again, recommendations from Trigger Point Therapy suggest using a foam roller before exercise to “release, lengthen and strengthen,” and using a foam roller after exercise in order to “restore, relax and rebuild.”

As with any exercise, it is important to discuss your personal health and readiness with your doctor. And while using a foam roller is often going to bring great rewards, it is a technique that is often avoided because, honestly, it hurts. But, if you stick to it, you will feel better, recover more quickly, and see and feel the difference almost immediately.

One important note of caution: The practice should be used carefully, or avoided, by people with bleeding disorders, contagious skin conditions, osteoporosis, rheumatoid arthritis, congestive heart failure or other organ failures.

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The Walla Walla YMCA offers a monthly foam-rolling class on the first Saturday of each month, led by trainers Theresa Osborne and Leslie Snyder. Both trainers, along with the rest of the training staff, are available by appointment for consultation and personal training sessions to help individuals and groups learn how to use myofascial compression technique. Contact the YMCA at 509-525-8863 or www.wwymca.org

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Health

Flipping the Switch

By Ben Spencer

When I finally decided to get sober — after a long, arduous climb up from my existential “bottom” — I remember the most difficult thing was facing the stigmatization that came with labeling myself an “addict” and “alcoholic,” and the disbelief of most people who were close to me that this was actually the case.

I was the guy who brought life to the party — all smiles, with infectious positive energy and the ability to pound a beer within two seconds; I could outdrink anyone, and wake up the next day with a full head of steam and the insatiable desire to rinse and repeat. But what exactly is an addict or alcoholic?

According to the wisdom of the 12-step fellowship, an addict or alcoholic is one overtaken by insanity — “doing the same thing over and over, and expecting a different result” — and one whose life has become fundamentally unmanageable. If one abides by the foundational tenets of the 12-step program, the only way to nix the affliction and live a life of meaning is to find a desire to stop using or drinking, and commit to doing so.

I don’t think most people can pound a beer in two second. “Normies,” as many people in recovery refer to people who can drink normally (it’s not a negative or derogatory term), enjoy a glass of wine with dinner, or a few beers at a ballgame with old buddies, or a designer drink at a swanky hotel bar with the date of

their dreams.

I think that’s what most people do after graduating from the ethanol-soaked world that is an undergraduate college or university.

But in the midst of college, when many people who drink are binge drinking, it’s hard to see who will continue binging after college, or whose life is unmanageable — whose life is plagued by insanity.

For me, it was all or nothing when it came to drinking: The light switch was on, or it was off.

I was drinking audaciously or I wasn’t drinking at all, and in the midst of my addiction, I couldn’t imagine the latter. Why would anyone in their right mind drink only a glass of wine with dinner? Wasn’t the whole point to feel the beginnings of a warm fire in your belly, and to kindle it to the point at which it raged like a full-fledged bonfire?

That is, without a doubt, why alcoholics and addicts who had the same “obsession of the mind and spiritual malady” that I have, came up with the 12 steps some 75 years ago.

It’s an all-or-nothing disease.

“Only people in the midst of addiction or in recovery can truly understand the nature of the disease.”

34 Wall a Wall a Lifest yles

Addicts and alcoholics — at least, the ones I know — aren’t capable of having one drink with dinner or one joint with a few friends every other week. And I think that the problem people in recovery face is that the disease is stigmatized, and you’re looked at like a crazy person if you elect not to drink — American culture is, for the most part, inextricably linked with social drinking.

Being an addict or alcoholic in recovery is something to be tremendously proud of, akin to graduating summa cum laude or winning a national championship. It’s a spiritual accolade; it’s not a “holier than thou” statement of character. It is rather, something personal to be cherished and worn as a badge of honor.

We addicts have come back from the brink of death, both of a spiritual and physical nature, and have found the strength to say “No more” to drugs and alcohol, and to live our own kind of love story that we write ourselves, not one written or dictated by the nagging persistence of our disease.

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to control the desire to drink to excess and imbibe in a socially appropriate fashion, is for each individual to decide for themselves. But, from personal experience as a teetotaler, I’ve found that living a life free from drugs and alcohol isn’t half bad, though people don’t always understand why I’ve made the commitment I have.

It really comes down to the fact that it’s an insider/outsider perspective issue — people might be able to understand addiction from a medical or sympathetic standpoint, but only people in the midst of addiction or in recovery can truly understand the nature of the disease and the necessity to abstain completely from using and drinking.

It might be the case for certain people who have a tendency to drink to excess that they can find the means to control the urge to do so, but I’ve found that living a life without drinking at all is fulfilling in its own right. For me, further research or experimentation into whether or not I’m still an addict isn’t worthwhile or even necessary, for the darkness and despair it would likely bring back into my life.

As a good friend and lacrosse teammate of mine once said, “If it ain’t broke, don’t fix it.”

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“We addicts have come back from the brink of death, both of a spiritual and physical nature, and have found the strength to say ‘No more’ to drugs and alcohol, and to live our own kind of love story that we write ourselves.”

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People

A Sporting Life Bill Gray says growing up on an Indian reservation influenced his passion for basketball – and competition.

By Jim Buchan / Photos by Matt Zimmerman Banderas The 16th hole at the Walla Walla Country Club can be one giant pain in the backside.

Playing at 351 yards from the white tees, the par-4 hole is just long enough that it is borderline reachable in two for the average duffer.

What complicates matters is Stone Creek, which winds its way through the 18-hole track and comes into play numerous times. The stream flows directly in front of a wide, but shallow, 16th green that slopes down to the water. Second shots that fall just short of the green usually wind up wet, and shots that fail to hold the green are likely to bound into a thick mat of rough above the putting surface.

Either way, you’re almost certainly looking at a bogey, at best. Pars are prized on the 16th hole, double-bogeys hardly uncommon.

For that reason alone, many players choose the layup as a safe second-shot option. Rather than go for the green, they intentionally lob an easy iron shot short of the creek, chip on with their Bill Gray when he played basketball at Gonzaga University. third shot and hope they get the ball close enough to the cup to make their bunker on the left, Bill Gray is going for the par putt. green on his second shot, no matter what. It’s Not so Bill Gray. the only way he knows how to play.

Bill, who will celebrate his 79th birthday Billy, as his friends and playing-companions this month, does not believe in the layup. He often refer to him, is driven by a competitive believes layups are for basketball, which is angene that pulses from the top of his brain to other sport he knows something about. his big toe. It’s a can-do attitude that has served More on that later. him well throughout a lifetime of achievements It doesn’t matter if he’s smack-dab in the on many fronts. middle of the fairway, behind the black locust From teaching and coaching to running tree in the right rough or lodged in the fairway a lumber mill, from helping create and then 36 Wall a Wall a Lifest yles

directing a public schools classified workers’ union to a long and successful military career, Bill Gray’s life has been one fast break after another.

And he’s still going strong.

Born in Grand Coulee, Wash., Bill grew up in tiny Nespelem on the Colville Indian Reservation some 16 miles north of the Grand Coulee Dam. Paul and Eva Gray raised Bill and his three siblings in their modest home less than 100 yards from the grave site of Chief Joseph, the legendary leader of the Nez Perce Tribe during the late 1800s.

“I defy anyone to have a better upbringing than I did,” Bill says. “We swam in the mill pond, learned to walk the logs and sometimes swam under them for as far as we could go. We rode horses and pulled all kinds of tricks.”

But only to a point.

“We had the run of the town,” Bill says. “But every parent was your parent because they all watched you.

You didn’t dare to step (too far) out of line.”

Bill attended Nespelem High School, from where he graduated in 1953. He was the quarterback for the school’s eight-man football team and pitched and played center field on the baseball team. But it was on the basketball court where he shone the brightest.

“We had a great basketball coach named Ben Pease, who was a full Crow Indian,” Bill says.

“He came to the reservation when I was going into the sixth grade, and he was one of the most influential men in my basketball life, for sure.

“He stressed the fundamentals: dribble, pass, block out, rebound — all the fundamen-

With his longtime friends, Bob Hanson, Carl Nelsen and Bud Waggoner, in the background, Bill takes driving practice at the Walla Walla Country Club.

tals. And that turned out to be so important to me.”

As a shooting guard, Bill was one of the state’s leading scorers as a senior and helped his team win 19 straight games before losing to Tonasket the final game of the regular season. Nespelem then went on to win its first district game before losing to Brewster in the district finals.

“That game was to go to state, and we lost by one point on a free throw,” Bill says. “I can remember every doggone play of that game.

It has stuck with me all these years because basketball was so big.”

Bill played well enough that year to establish himself as a prospective college player.

He accepted a full-ride scholarship offer from Gonzaga University in Spokane because it was closest to home.

“Other than one trip to Spokane, I had never left the reservation,” Bill says. “My whole radius was 25 miles. But I had relatives who had gone to Gonzaga, and my grandfather wanted me close to home and he was the light of my life.”

Bill began his college career on the junior varsity team. And in the second game of the year — against Big Bend Community College — he got his big chance.

“We had lost our first game to North Idaho, and we were falling behind again in our second game,” he remembers. “The coach called me from the end of the bench and asked me if I could stop that left-handed guard, and I said, ‘Sure.’

“And right away I stole the ball, but I was so nervous (driving to the basket) and I hit the backboard so hard that my shot rebounded all the way to the other end of the gym. But I played the whole game and we won. And the next day I got a note to report to varsity practice.”

Shortly thereafter, Bill and another freshman guard, Clark Irwin of Central Valley High in Spokane, were inserted into the starting lineup against Seattle University.

“We had played them earlier, and our guards couldn’t get the ball up the court because Seattle double-teamed the guards,” Bill says. “Ben Pease taught me how to break that when I was in grade school, and Clark and I wound up play-

ing together for four years. We became known as the Gold Dust Twins.”

Those were the days, Bill says, when Gonzaga was an NAIA school and Seattle U, led by the great Elgin Baylor, rose to become the No. 1-ranked NCAA team in the nation.

“We would play them four times a year, and we would split home and away,” Bill remembers. “Seattle went on to the (NCAA) national finals one year. We always went to the NAIA tournament in Kansas City, but we didn’t know the difference.”

One of Bill’s fondest memories of his years in Spokane was the band of loyal fans from his hometown who made it to nearly every one of Gonzaga’s home games.

“I would look up at the end of the coliseum and there would be this group of my Indian friends, nearly every one of them a direct descendant of Chief Joseph,” Bill says. “I would leave the floor and go up and greet them. We were awfully close.”

After his playing days were over, Bill remained in Spokane for one year as one of Hank Wall a Wall a Lifest yles 37

People Anderson’s graduate assistants, then spent six parted ways with the school. public school employees other than teachers months on active duty in the military to fulfill “I really didn’t know what I was going to do,” and administrators, Bill rose to the position of his ROTC obligation.

Bill recollects. “I was in the medical detachment executive director. He takes pride in the fact the The plan was to return to Spokane, but that here in town and was at summer camp when association “grew from a small group that filled all changed when he and his wife, Sue, whom Ted Murray, the superintendent at Umapine one conference room in a small hotel in Ocean he had met during his senior year at Shores to 45,000 members who filled Gonzaga, stopped off in Livingston, up the Bellevue Convention Center.”

Mont., to visit her parents.

Through it all, Bill also ascended “Sue’s dad owned one lumber mill the ladder in his capacity as an officer and was in the process of building in the U.S. Army Reserve. He retired a brand-new one,” Bill remembers. as a full colonel in 1992 after 34 years “And he offered to give us part of in the military, serving 10 of those the business, either the old one or years on active duty. the new one, and on top of that he “I was literally working 10 to would build us a new home.”

12 hours every day,” Bill says. “But I It was an offer Bill and Sue found the military very challenging. couldn’t turn down, but three years And I can say that other than vacalater they were on the move again. tions, which we never took, my family “We were sitting there with a new didn’t have to sacrifice anything.” baby, a new car, a new home and part These days, Bill and Sue live the owner of the business, but I was a good life on their three-quartersduck out of water,” Bill says. “After of-an-acre place up on Mill Creek, three years, we decided we were not where they are often visited by their happy doing that. We missed Sposix children — Monica, twins Barbie kane. And I missed basketball, and and Billy, Lisa, Tom and Jennifer — I wanted to get back into it.” as well as 14 grandchildren and five With no immediate coaching great-grandchildren. openings available at Gonzaga, And then there are all those pleasAnderson told Bill of a vacancy at ant afternoons on the golf course, DeSales High School in Walla Walla. where Bill is joined by an eclectic And in August of 1961, Bill accepted group of retired and semiretired the position of Irish head basketball doctors and lawyers and bankers, coach. engineers and teachers, merchants “I taught math and a couple of and restaurateurs, and even one old PE classes,” Bill remembers. “I even sports writer. taught a typing class. I was also Jerry “It keeps my competitive juices Anhorn’s assistant coach in football, flowing,” Bill says of his mostly Monand he was my assistant in basketday-through-Friday afternoons — ball. And I took baseball in the spring, weather permitting — on the golf Bill warms up on the driving range before a round of golf with his and Jerry took track.” course. “I love the competition and The following year, Gonzaga of- friends at the Walla Walla Country Club. the social outlet, and it’s also some fered the Grays a chance to return to exercise.”

Spokane. But, by then, it was too late.

As if he needs the exercise after “They offered me the job of alumni direcHigh School, called me. He needed a basketball daily morning walks and regular visits to the tor, with a chance to move in as the assistant coach and was begging me to take the job.

YMCA, where he focuses on weights. In earlier basketball coach,” Bill says. “We went up there “I told him I would help out for a few weeks, years, Bill was an avid handball player, and for to meet with them, and they wanted me to and ended up staying for five years.”

20 years he “jogged for health reasons.” be in Washington, D.C., the following MonIt was during those years at Umapine that He’s been good enough on the links to shoot day. But all the way home we were thinking Bill was approached by a state senator from his age on several occasions. And on those afterof Walla Walla. We had fallen in love with the Olympia who was in the process of organizing noons when the bogeys and doubles outnumtown, and by then we had three kids and were a classified school-employees association, and ber the pars, he refuses to get his dauber down. very comfortable. he was looking for someone with school experiInstead, he loads his clubs in the trunk of “Sue and I made the hardest decision we ence to help out on the east side of the state. his car, smiles that Bill Gray smile and offers have ever had to make. We decided we were “It was something brand new and very chal- his four-word philosophy on how to live life. going to stay in Walla Walla no matter what. lenging, and I accepted,” Bill recalls.

“Tomorrow,” he will say, “is another day.”

This was the place to raise our kids.”

During his 24 years with the Public School After three years at DeSales, however, Bill Employees of Washington, a labor union for 38 Wall a Wall a Lifest yles

Bill and his wife, Sue, sit with their two dogs on a couch in their living room, with a family portrait on the wall behind them.

Bill in his study surrounded by memorabilia.

Wall a Wall a Lifest yles 39

Homes

Let the Light Shine In

By Karlene Ponti / Photos by Matt Zimmerman Banderas

Judy and Ron Jamison moved into their 1995 home at 1230 Studebaker Drive in February 2010. They liked the large windows and daylight basement, and knew the home had great potential.

The first thing they chose to do was a major remodel of the main floor to reclaim available space.

“When we bought it, we knew it was a nice, spacious home, but in need of a major kitchen remodel to improve efficiency and upgrade appliances, materials and finishes,” Judy says. “After moving in, we soon realized that our goal needed to be broader than that to create a space conducive to cooking and entertaining. That meant taking out a loadbearing wall that divided the kitchen from the dining and living areas, as well as changing the entire footprint of the kitchen. We had to relocate all the plumbing and electrical to achieve this, but it has been well worth it.”

When they purchased the three-and-ahalf bath, five-bedroom home, the main floor was divided into smallish rooms, and the kitchen was separated from the main room

40 Wall a Wall a Lifest yLes

by a wall. They tore out that wall, so the main level is of a more open-concept design.

“It was very closed-off and not in keeping with a contemporary lifestyle. We like to cook, and we entertain a lot. Now we can cook conveniently,” Judy says. “It’s very open to our guests. Three or four can be in the kitchen at one time. What now is an open walk into the kitchen was a solid wall.”

The cabinets were a gray and taupe color, and the design was inefficient. The Jamisons not only opened the floor plan, they spruced up the colors and modernized the home. The new scraped hickory floor in the kitchen blends perfectly with the warm brown and gold-toned granite on the large island and counter tops.

Judy and Ron also decided to upgrade the existing bathrooms. In January 2013, they remodeled the first-floor master bathroom and the guest bathroom on the second floor.

The daylight basement bathroom has not been remodeled.

The large home is on three levels on a sloping corner lot, so Judy and Ron maximize the views with many large windows, which bathe the rooms in natural light.

The master bedroom is a large room with a distinctive pitched ceiling and graceful, large window. Upstairs, they have their antique room and antique quilts.

The comfortable daylight basement has a large window for ample natural light. The key here is comfort — the home is modern, updated, spacious and welcoming.

“We don’t plan any more remodeling,” Judy says. “The house now works quite well for us, and we enjoy living in the home every day.”

Judy and Ron Jamison’s home at 1230 Studebaker Drive was remodeled to a more open-concept floor plan. The kitchen was updated, with new colors and improved efficiency.

The living room maximizes the natural light from large windows.

Wall a Wall a Lifest yles 41

Homes

The formal dining room is easily accessible from both the kitchen and the living room.

The pantry is modern, with storage that is always within reach.

42 Wall a Wall a Lifest yles

The updated kitchen has easy-access storage.

The home’s design takes full advantage of the corner lot.

Efficiency and the clever use of space are a priority throughout the home.

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Wall a Wall a Lifest yles 43

Secret Garden

Graceful vines provide beauty and natural decoration indoors. Photo by Matt Zimmerman Banderas.

A Breath of Fresh Air

By Karlene Ponti

Don Casebolt loves plants and feels they help us breathe easier. Various plants, indoors and in his garden outside, are all thriving.

He and his late wife, Sunnie, got the house plants in 2010.

Many building materials give off volatile chemicals, so Sunnie and Don decided to get several houseplants to help clear the air. Don spent his career as a medical doctor in family practice, oriented toward preventive medicine.

“I used to think plants in the house were a nuisance. So I was used to not having them,” Don says. But, he noticed after the plants were added to the indoors, Sunnie and he weren’t getting upper respiratory tract infections.

“We moved in here Sept. 23, 2010. By Nov. 1, we had two philodendrons and some palms,” he says.

In only a few years, the houseplants have grown tremendously. Don has an assortment of potted palms as well as large vine-type philodendrons and pothos.

The plants have multiple runners that are about 50 feet long. Don has them tacked along beams on his cathedral ceiling, so the room has graceful green leaves draped across the ceiling.

The key to keeping the plants green and thriving is simple and basic.

“Keep them watered, then the leaves don’t dry out,” he says.

Just a step outside is Don’s vegetable garden. The garden includes a watering system he put together. Each row has a dedicated irrigation line with its own shut-off from the main line.

“I like to garden. It’s relaxing for me,” Don says.

He is very conscious of diet and healthy living; now a big part of this is gardening — enjoying the benefits of plants, indoors and out.

Living plants add so much to a home: clean air and beauty. Like Don, 44 Wall a Wall a Lifest yles

Don Casebolt enjoys houseplants and feels they provide healthful benefits to indoor air. Photo by Matt Zimmerman Banderas.

Mandy Fleeger loves plants, including orchids. She’s shown here on the job as assistant grower at Orchidaceae, Inc., where she learns every aspect of orchid-growing culture, from hybridizing and growing them from seed in a sterile lab environment to greenhouse maintenance. Photo by Steve Lenz.

Mandy Fleeger loves plants — she has a wealth of indoor plants, including orchids.

“The key to growing orchids is to not obsess over them,” says Mandy. “That’s how I killed my first orchid. I over-watered it.”

She not only does well with orchids, but all types of houseplants. Mandy just lets them grow.

“I just grew up with a green thumb,” she says.

But she does use some technology to help her. Mandy has a Wardian case, a tabletop greenhouse, for the plants.

“It’s a square box, about 2 feet by 2 feet by 2. So it has a small footprint in my house. But it made it a lot easier to control the humidity. I have a layer of rocks on the bottom. (It is) filled with water, so that the rocks are barely covered.”

There are lights in the box to add warmth, and the plants just love it.

The Wardian case helped Mandy clear some room for plants that were crowded onto her windowsills.

“It really elevated my indoor plants — much better for them,” she says.

Her ease with growing plants extends from her home to her day job, caring for orchids at Orchidaceae. In both environments, she’s in her element, and the plants are thriving.

Mandy grows orchids at home quite successfully, including one of her favorite varieties, this Phalaenopsis Sogo Vivian Variegated. Photo by Steve Lenz.

This Paphiopedilum Dark Master, a unique variety of orchid cross-bred locally at Orchidaceae, displays both the color and the graceful lines for which the flower is famous. Photo by Steve Lenz.

Wall a Wall a Lifest yles 45

MARCH THROUGH APRIL 18

MARCH 6

MARCH 14

sheehan gallery hosts the exhibit “abstract american mokuhanga.” Closed march 14-31. whitman College. Details: 509-527-5249.

Trombonist Doug scarborough and students on percussion will perform for the “first Thursday” concert. 12:15 p.m., st. paul’s episcopal Church, 323 Catherine st. Details: 509-529-1083.

Blue mountain Brix and Brew festive benefit auction offers entertainment, a beer and wine social, and more. 5:30 p.m., running T ranch, 802 n.

Touchet road. Details: 509-382-4825.

MARCH 6-9, 13-15

MARCH 15

walla walla Community College Theatre arts presents performances of “rumors.” wwCC China pavilion. 7 p.m.; march 9, matinee: 2 p.m.

Details: 509-527-4575.

an old-fashioned country dance. no alcohol. 7 p.m., beginners’ instruction; 7:30 p.m., dance; 810 C st., near walla walla regional airport. Details: 541-938-7403.

MARCH 7-9

MARCH 15, 29

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

Team penning provides roping and riding excitement. walla walla County fairgrounds. Details: 509-527-3247.

MARCH 1

The annual Connie Combs Barrel racing Clinic. walla walla County fairgrounds. Details: 509527-3247.

MARCH 1, 2, 6, 8, 9

“The festival of shorts,” student-directed one-acts and films. 8 p.m., walla walla university. Details: drama.wallawalla.edu MARCH 2

The walla walla Choral society presents “The road home,” featuring american folk songs and hymns. 3 p.m., wa-hi performing arts auditorium.

Details: wwchoralsociety.org MARCH 4

walla walla university wind symphony Concert.

7:30 p.m., walla walla university Church, College place. Details: 509-527-2563.

MARCH 5

a contra dance, an old-fashioned country dance.

7-9 p.m., reid Campus Center Ballroom, whitman College. Details: 541-938-7403.

MARCH 5-9

a performance of “hamlet.” harper Joy Theatre, whitman College. Details: 509-527-5180.

MARCH 8

Celebrate the anniversary at wildhorse resort & Casino in pendleton with an evening of fireworks.

Details: 800-654-9453.

The walla walla Chocolate festival, benefit for the lillie rice Center. noon-4 p.m., marcus whitman hotel. Details: 509-520-2249 or 509-200-1006.

MARCH 13

The whitman Visiting writers reading series continues with nonfiction author amy leach. 7 p.m., kimball Theatre, whitman College. Details: www. whitman.edu

MARCH 16

walla walla Valley Bands in concert: “women in music.” 3 p.m., walla walla Community College performing arts auditorium. Details: 509-301-3920.

MARCH 28

The randy oxford Band will be in concert celebrating the release of the group’s new CD. 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258.

MARCH 30

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

Regular Events MONDAY

THURSDAY

most monday nights, live music at Vintage Cellars. 10 n. second ave. Details: 509529-9340.

TUESDAY

“Blues and Barbecue” with live music and “west of the Blues BBQ.” Charles smith winery, 35 s. spokane st. Details: 509526-5230.

“Trivia game night.” red monkey Downtown lounge, 25 w. alder st. Details: 509522-3865.

Comedy jam. 8 p.m., wildfire sports Bar at the wildhorse resort & Casino, pendleton.

Details: 800-654-9453.

WEDNESDAY

open mic. 7-10 p.m., walla walla Village winery, 107 s. Third ave. Details: 509525-9463.

first wednesday of the month, wine tasting. plateau restaurant at wildhorse resort & Casino, pendleton. Details: 800654-9453.

live music. 9 p.m.-midnight, anchor Bar, 128 e. main st., waitsburg. Details: 509337-3008.

The second friday each month, acoustic jam. skye Books & Brew, Dayton. Details: 509-382-4677. live music. 9 p.m., wildfire sports Bar at wildhorse resort & Casino, pendleton.

Details: 800-654-9453. live music. 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258.

SATURDAY

most saturday nights, live music. Vintage Cellars, 10 n. second ave. Details: 509529-9340.

FRIDAY

live music. 9 p.m.-midnight, anchor Bar, 128 e. main st., waitsburg. Details: 509337-3008.

record your music. 5 p.m., open mic recording Club at sapolil Cellars, 15 e. main st. Details: 509-520-5258.

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

live music. 9 p.m., wildfire sports Bar at wildhorse resort & Casino, pendleton.

Details: 800-654-9453.

music. 7-9 p.m., walla walla wine works.

Details: 509-522-1261.

The first friday of each month, free admission at Tamástslikt Cultural institute, pendleton. Details: 541-966-9748.

live music. 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258.

music. rogers’ Bakery, 116 n. College ave., College place. Details: 509-522-2738.

karaoke. 8 p.m., wildfire sports Bar at wildhorse resort & Casino, pendleton.

Details: 800-654-9453.

46 Wall a Wall a Lifest yLes

music. Dayton wine works, 507 e. main st., Dayton. Details: 509-382-1200.

music or DJ. music: 9 p.m., DJ: 10 p.m.; marcy’s Downtown lounge; 35 s. Colville.

Details: 509-525-7483.

Photos by Steve Lenz

Where in Walla Walla?

Clue: Where can this wintery scene be found?

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.

Last issue’s clue: This serviceman greets you with a smile at which auto shop?

Answer: Pit Stop Lube Center

Last month’s winners: Kira Inglis Craig Gunsul Tom Rettig Alice Lightle

Wall a Wall a Lifest yLes 47

Find the right doctor for you at Providence Great doctors Easy appointments for children and adults Online access to email your doctor, book appointments, view test results and see your records with MyChart Onsite lab and radiology services Access to the region’s largest number of specialists, the most advanced technology in the valley, an award-winning local hospital and a health care system recognized nationally for excellence

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