2014 June - Walla Walla Lifestyles by Walla Walla Union-Bulletin

healthy

lifestyles in the Walla Walla Valley

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

June 2014

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June Contributors 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. ASSOCIATE EDITOR

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

EDITOR/WRITER

WRITER

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

PHOTOGRAPHER

WRITER

Rebecca Thorpe is the fitness instructor and director of aquatics at the Walla Walla YMCA.

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

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

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

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

Michael Mettler is a brand management consultant based in Walla Walla who is an unapologetic champion of food and wine.

Nick Page is a photographer, musician and history nerd. His creative background often influences his dramatic photographic style.

WRITER

PHOTOGRAPHER

Elena Mejia, FNP, L.Ac., recently started Walla Walla A cupunct ur e L LC a nd practices at Advance Health Clinic. She received her FNP from Yale University and L.Ac. from the Oregon College of Oriental Medicine.

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

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

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Jim Tackett (509) 526-1247

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PHOTOGRAPHER

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

NMLS #498681

Wall a Wall a LifESt yLES 3

Bordeaux Meets New World... 100% Estate. 100% Sustainable. 100% Walla Walla. Serving Cabernet Sauvignon, Merlot, and our proprietary Bordeaux-style blend, “Trine.”

Sit. Sip. Enjoy the wine country view.

Our tasting room is open seven days a week between the hours of 10am and 4pm. We can be found just south of Walla Walla at 1704 J.B. George Road.

open 7 days a week from 10am to 4pm

www.pepperbridge.com | 509-525-6502 | info @ pepperbridge.com

online at: wallawallawine.com/celebrate or by phone at: (509)526-3117

Find us in Woodinville, too!

428535

3796 Peppers Bridge Road 509.525.3541 www.amavicellars.com

Presented by Banner Bank and Wine & Spirits Magazine.

430258

Join over 60 Walla Walla Valley winemakers, three internationally known guest winemakers, and well known wine critics in exploring one of the world’s most distinct red wine grape varieties – Syrah. Contrast the growing conditions, wine styles and wines of the Walla Walla Valley with Paso Robles and Sonoma, California and Yarra Valley, Australia. Participate in special tastings of rare vintage wines, one-of-a-kind winemaker dinners and receptions with some of the Valley’s most awarded winemakers and much more!

4 Wall a Wall a LifESt yLES

tablee of contents tabl JUNE 2014

June 2014 PUBLISH ER

Rob C. Blethen EDITOR

Rick Doyle

WINE

Winemakers and wine aficionados alike will converge this month to celebrate Walla Walla’s Syrah varietal, which is fast becoming the most distinctive of its kind in the Pacific Northwest.

WINE MAP

FOOD

19 28

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

Jay Brodt

M A NAGING EDI TOR

Robin Hamilton

A SSOCI AT E E DI TOR

Chetna Chopra

Barbecue is more than just some kind of meat slathered with sauce. Five local barbecue joints offer up their take on this classic summertime treat.

WHAT’S NEW IN W2?

In the sea of wine produced in the Walla Walla Valley, the Burwood Brewing Company offers quality beer with old-world style, while the Treasure Artists Cooperative in Waitsburg showcases works of art as well as jewelry and chandeliers crafted from antlers.

HEALTHY LIFESTYLES

MEDICINE

FIVE FLAVORS OF CULINARY HEALTH

JUST SAY ‘NO’ TO BOREDOM

A DV ERT ISING DIR EC TOR

Integrating Western and Eastern styles of medicine offers the best of both worlds for the patient. Chinese medical practitioners have long understood how certain foods can create – and preserve – good health.

PRODUCT ION M A NAGER

Vera Hammill

A RT IST IC DIR ECTOR / W EBM A ST ER

Steve Lenz

PRODUCT ION S TA F F

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

Two young girls craft a creative list of super-cool summer activities. COVER: Photo by Nick Page.

HOMES

The 2008 windstorm that blew a giant spruce through the roof of their 1937 home proved to be an opportunity for Michelle Janning and Neal Christopherson.

SECRET GARDENS

CAN’T-MISS EVENTS

Susie Holbrook has created a respite in the backyard of her home, with a plethora of creatively planted pots and flower beds.

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

SIZZLING SUMMER ACTIVITIES

Hiking, biking, paddling around in out-of-the-way swimming holes – there’s tons to do outside as Walla Walla warms up.

PLEASE LIKE US

Union-Bulletin.com

PLEASE FOLLOW US

Wall a Wall a LifESt yLES 5

Clay in POTTERY Motion STUDIO A Very Unique Gift Shop 427888JU

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

2014

430478

6 Wall a Wall a LifESt yLES

Studio & Gallery Open Everyday 541-938-3316

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

Wine

Last year, Celebrate Walla Walla focused on Cabernet Sauvignon, which was served at several venues, one of which was Corliss Estates. Photo by Richard Duval courtesy of WWVWA.

Walla Walla Celebrates Syrah By Andy Perdue

The world of Syrah is coming to the Walla Walla Valley. The second annual Celebrate Walla Walla will focus on the noble red variety for three days beginning June 19, with winemakers coming from as far away as Australia to explore the grape known both as Syrah and Shiraz. “Bringing the world to Walla Walla helps define us as a top region,” says Duane Wollmuth, executive director of the Walla Walla Valley Wine Alliance. “It puts Walla Walla alongside some of the world’s best. It’s a great testament to Walla Walla’s strength.” Last year was the first Celebrate event, and

it focused on Cabernet Sauvignon. Next year, Merlot will be the wine in the spotlight, which will then return to Cab. But Syrah has emerged as the wine grape that is defining the Walla Walla Valley, which boasts some of the best and most distinctive examples being produced anywhere in the Pacific Northwest. “Cab is No. 1,” Wollmuth says. “But in the state of Washington, Syrah is more closely tied to our region than any other variety.” But while Syrah will be the focus, it won’t

be the only wine featured. Celebrate Walla Walla begins the late afternoon of June 19, kicking off with an event called Vintage Pour, which will take place at Garrison Creek Cellars. The winery is in the foothills of the Blue Mountains at Les Collines Vineyard near the Oregon border, southeast of downtown Walla Walla. Wollmuth has 36 wineries lined up to participate in Vintage Pour. Wines poured at this event will be from 2007 or earlier. One winery that will not be pouring is CayWall a Wall a Lifest yles 7

Wine Anna Schafer áMaurice Cellars Walla Walla Valley

Gary Mills Jamsheed Wines Yarra Valley, Australia

Kevin Sass Halter Ranch Vineyard Paso Robles, California

Pax Mahle Wind Gap Wines Sonoma, California

Dr. Kevin Pogue Whitman College Geologist & Terroir Consultant

Matt Reynvaan Reynvaan Family Vineyards Walla Walla Valley

Greg Harrington Gramercy Cellars Walla Walla Valley

Patrick Comiskey Wine & Spirits Magazine Wine Writer

Rajat Parr Domaine de la Cote/Sandhi Winemaker & Sommelier

This year’s second annual Celebrate Walla Walla will focus on the noble red variety for three days beginning June 19, with winemakers coming from as far away as Australia to explore the grape known both as Syrah and Shiraz. Photos courtesy of WWVWA.

use Vineyards, Wollmuth says, which is too bad because owner/winemaker Christophe Baron was one of Walla Walla Valley’s earliest Syrah advocates, and he helped establish “The Rocks” region near Milton-Freewater as one of the most unusual and distinctive areas anywhere to grow Syrah. Unfortunately, Wollmuth says, Baron already had planned to spend all of June in his native France, making him unavailable for Celebrate. On June 20, the main event for Celebrate will take place. First is “The World of Syrah,” which starts at 8:30 a.m. at the Power House Theatre in Walla Walla. Patrick Comiskey of Wine & Spirits Magazine will provide an overview of Syrah, providing comparisons with Paso Robles and Sonoma County in California, as well as the Yarra Valley in Australia. Geologist Kevin Pogue from Whitman College will explain the growing conditions of each region. Pogue authored a petition to recognize “The Rocks at Milton-Freewater” as a federally approved American Viticultural Area. The petition is surrounded by a bit of controversy because it is wholly within Oregon though entirely within the Walla Walla Valley. Under current federal labeling laws, Wash8 Wall a Wall a Lifest yles

ington wineries that use grapes from “The Rocks” would not be able to use that AVA name on the label. Instead, they would need to refer to it as coming from the Walla Walla Valley. This would apply even to Washington wineries that own vineyards within the proposed AVA. Only Oregon wineries would be able to use the designation. At 3:30 p.m., the Winemaker Panel Presentations and Tastings will take place at the Marcus Whitman Hotel. This will feature three Walla Walla Valley winemakers: Anna Schafer of àMaurice Cellars, Greg Harrington of Gramercy Cellars and Matt Reynvaan of Reynvaan Family Vineyards. They will feature Syrahs from three distinctively different areas of the Walla Walla Valley. Joining them on stage will be Gary Mills from Jamsheed Wines in Australia’s Yarra Valley, Kevin Sass from Halter Ranch Vineyard in Paso Robles, Calif., and Pax Mahle of Wind Gap Wines in Sonoma County. Originally, Wollmuth had hoped to bring a winemaker from France’s Rhône Valley, which is considered Syrah’s ancestral home. However, that did not work out this year. Wollmuth did point out that this is the first year Celebrate Walla Walla has brought in an international winemaker, a step up from last

year’s Cabernet Sauvignon event, which featured Walla Walla and California winemakers. At 6 p.m., a Syrah wine tasting and dinner will take place at the Reid Center on the Whitman College campus. Wollmuth says that while Syrah will be in the spotlight, other Rhône varieties will be poured, including Grenache and Mourvèdre. On June 21, several winemaker dinners will take place throughout the Walla Walla Valley. Wollmuth says about 60 wineries — more than half of all those in the Valley — will participate this year, which pleases him. This also is helping to attract wine enthusiasts from around the country. Wollmuth says last year’s event attracted wine lovers from the East Coast, California and Hawaii, with 20 percent of the participants coming from outside Washington. “It was pretty well spread across the country,” he says. “We certainly will get people from around the country this year, too. This is attracting a lot of big-time wine enthusiasts.” He added that early ticket sales were ahead of last year’s pace. Any remaining tickets can be purchased by going to wallawallawine.com/ celebrate

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

• One of Washington

Est. 1983

State’s first artisan, family-owned wineries

Open Daily 10am – 5pm

• Estate grown wines

428375

41 Lowden School Road, Lowden, WA

certified sustainable &

14 miles west of Walla Walla on Hwy 12

Salmon Safe

509.525.0940

Named Best Tasting Room

Reserve Tasting

“The tasting staff walks

Fridays 3pm • April to November

visitors through L’Ecole’s

Private, seated tasting and tour of the historic

prize-winning lineup

Frenchtown Schoolhouse

without pretense, a modest approach that’s

Space is limited. Please make reservations at

refreshing.”

reservetasting@lecole.com

www.lecole.com

428544

— Seattle Magazine

WOODWARD CANYON Tasting Room Open Daily Private Tastings by Appointment

Reserve House Serving Lunch Thurs. - Sun. 11:30 - 3:00 May through October www.woodwardcanyon.com

509.525.4129

11920 w. hwy 12, lowden, wa 99360

369005V

428557

Wall a Wall a LifESt yLES 9

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St. Ma

Announcing Eastern Washington’s First

Wine Fulfillment Warehouse

Now Located in Walla Walla

Winery Fulfillment Services (WFS), a division of Winery Compliance Services, is offering wine storage and fulfillment in their new bonded, temperature-controlled, warehouse. Services include: obtaining directshipping permits (saving you the high cost of licensing), fulfilling orders, shipping , compliance reporting and inventory management. Also available: • TTB and LCB Licensing • Alternating Winery Space • Full-Service Compliance

WFS WINERY FULFILLMENT SERVICES

info@wcsofww.com 1491 W. Rose • Walla Walla

509-876-2461

10 Wall a Wall a LifESt yLES

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AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 www.amavicellars.com BASEL CELLARS ESTATE WINERY 2901 Old Milton Highway 509-522-0200 www.baselcellars.com

427981 JU

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BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 www.bergevinlane.com BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com BUNCHGRASS WINERY 151 Bunchgrass Lane 509-540-8963 www.bunchgrasswinery.com CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com COLLEGE CELLARS 3020 Isaacs Ave. 509-524-5170 www.collegecellars.com DON CARLO VINEYARD 6 W. Rose St. 509-540-5784 www.doncarlovineyard.com DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com FIVE STAR CELLARS 840 C St. 509-527-8400 www.ﬁvestarcellars.com FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com

11 31

14. GLENCORRIE 8052 Old Highway 12 509-525-2585 www.glencorrie.com 15. GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546 16. JLC WINERY 425 B. St. 509-301-5148 www.jlcwinery.com 17. CAVU CELLARS 175 E. Aeronca Ave. 509-540-6350 www.cavucellars.com 18. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 www.lecole.com 19. LODMELL CELLARS 6 W. Rose St. 509-525-1285 www.lodmellcellars.com 20. LONG SHADOWS 1604 Frenchtown Road (Formerly Ireland Road) 509-526-0905 www.longshadows.com By invitation only. Requests accepted on a limited basis. Please call to inquire.

21. 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

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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 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

Frog Hollow

12 Mill Creek Rd.

Detour Rd.

Air

To Milton-Freewater

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36. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 www.threeriverswinery.com 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. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 www.watermillwinery.com 40. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 www.woodwardcanyon.com

Wall a Wall a Lifest yles 11

Food

Chef Timm Johnson slathers on the barbecue sauce at A Wing & a Prayer on Main Street in downtown Walla Walla.

Barbecue — Getting Sauced and Smoked By Michael Mettler / Photos by Nick Page

“Barbecuing is one percent inspiration, and 99 percent perspiration.” — Michael Mettler, after Thomas Edison Summer is once again upon us, and with it, so is barbecue season. As temperatures warm up, the annual rite of preparing food outdoors is revived across the country as friends and families gather around their fire pits, grills and outdoor kitchens to cook meaty dishes slathered in delicious sauces. Barbecue is, arguably, about as patriotic as American cuisine gets, with its origins tracing back to the early colonial days in the United States. 12 Wall a Wall a Lifest yles

Contrary to mythology, barbecue was not an American invention, but one that settlers grasped a hold of and ingrained into Southern culture over the centuries. Believed to have originated with Spanish settlers who landed in the Caribbean as a way to describe the local cooking style of slowly roasting meats over hot coals, the term “barbacoa” was first recorded in the United States in the late 1600s as the slave trade started to move through the West Indies into the southern United States.

Initially, barbecue in the United States revolved around the cooking of pork, as pigs had been introduced to the Americas by the Spanish as early as the 1500s. The preference for barbecued pork quickly spread through the colonies, as pigs were economical, hardy and abundant, both in the wild and on family farms. Before the Civil War, people from all walks of life in the South consumed pork as their primary source of protein. First, let’s get things straight: Simply throw-

ing meat onto a grill is not barbecue, at least not in any traditional sense. While the novice (or us Northerners!) may think anything with char marks that is slathered in a sauce they picked up at their local grocer can be called barbecue, the real deal is cooked for extended periods of time over an indirect heat source. Many barbecue purists argue that true barbecue needs to be cooked anywhere between four and 24 hours (depending on the protein) to truly achieve perfection. The final product, ideally, will exhibit a luscious combination of smoke, fat and the spices rubbed into the meat that can be adorned with additional condiments as one sees fit. Anyone who has been to the South or has studied barbecue may be aware of regional variances in the United States that dominate the domestic barbecue scene. There are four main styles of barbecuing in the United States (and, no, they aren’t pork, beef, chicken and roadkill). The variations are named after their places of origin: Memphis, Kansas City, Carolina and Texas. Memphis is renowned for its pulled pork shoulder doused in a sweet tomato-based sauce

and fragrant spices, and is often served with coleslaw. In this style, significant weight is given to the toppings. The Kansas City-style gives preference to ribs cooked with a generous dry rub, with sweet molasses and tomato-laced sauces being served tableside for diners to add at their discretion. Carolina-style barbecue features two main styles, both relying heavily on their sauce program. In one, the whole hog is smoked in a thin, tangy, vinegar-based sauce. In the other style, only the pork shoulder is used, leading to a darker meat, accompanied by a vinegar and tomato-based sauce. In Texas, the meat of choice tends to be beef, although significant regional variation exists. Eastern Texas’ relative proximity to Tennessee puts it in the Southern pulled-pork camp, while on the West side of the Lone Star State you’re likely to find mesquite-grilled brisket and beef ribs with thin and bold sauces heavy with flavors of mustard, chilies, cumin, hot sauce and coffee. Locals defend their region’s cooking style with the fierce loyalty typically reserved for die-hard sports fans. Just as you’d be better off

not mentioning the Yankees to local banker Michelle Conner (a fanatical Red Sox fan), it is probably not in your best interest to share your fondness for Texas beef brisket with anyone from the greater Memphis region. Sure, Walla Walla may not be in the South, but that doesn’t mean the region isn’t experiencing a bit of a barbecue renaissance. Over the past few years, the barbecue options in the Valley have steadily grown and now include five dedicated purveyors of the products of differing schools of thought: A Wing & a Prayer Barbecue + Catering, The Q, West of the Blues BBQ, the Smokehouse Wenches and The Bank & Grill Catering Company. Upon entering A Wing & a Prayer on Main Street in Walla Walla, visitors are greeted by the welcoming scent of smoldering hickory wood from the expansive pit behind the kitchen. This classic barbecue operation is the brainchild of Timm Johnson. After a long career working for Boeing as a hardware manager and independently as a carpenter, Johnson’s long-term interest in barbecue began to take a more serious turn about a decade ago, when he attended a barbecue-

Keith Knotts serves up some Southern slow-smoked barbecue with a little help from his granddaughter Gianna Goff. Wall a Wall a Lifest yles 13

Food judging class with renowned chef Paul Kirk. He Rather than low and slow, this style of barFocusing on a spicy and sweet dry rub for soon found himself entering various barbecue becue is all about hot-and-fast preparations. their signature baby back ribs, the Wenches competitions around the Pacific Northwest Instead of relying on a smoldering charcoal pit, use sauces sparingly, as they really like to foand made the jump to barbecue as a full-time this style features a high-temperature fire of cus on the meat they are slowly smoking over career six years ago. hardwood (Kleck likes to use apple wood from hardwood charcoal. Starting out with a food truck and making Warren Farms in Dayton). Cusick began barbecuing for friends and the rounds at local events and the farmers marThe grills, which Kleck custom makes for family on their ranch in the Okanogan Valley ket, A Wing & a Prayer opened its bricks-andhis personal use as well as to sell, feature a deep decades ago, often during the spring and fall mortar location close to branding and roundups. three years ago. It is open Upon moving to Walla Monday through Saturday. Walla in 2001, the pair Chef Johnson substarted hosting dinners for scribes to the Kansas friends in the wine indusCity and Texas schools of try and eventually began barbecue. He spends about to cater small events. Over 12 hours slow-smoking his the years, word-of-mouth pork and brisket each day referrals helped turn their to ensure the meat is the operations into a more perstar of the show. He has a manent gig. line of signature sauces In addition to being available for diners as well set up at different wineras for retail purchase at ies and breweries around his location and at Super the Valley in the summer 1 Foods in Walla Walla. months and doing nuA bit past the downmerous private events, town core, West of the this year their operations Blues BBQ’s wagon has will be a bit more accesbeen parked outside Bluesible to the general publine Equipment on Rose lic, as they have acquired Street on weekdays from 11 a hot-dog cart and will be a.m. to 2 p.m. for the past stationed at the plaza on Chef Emry Kleck’s Santa Maria style of barbecue relies upon high temperatures to carasix years. Main Street and Third AvDiners who belly up melize the proteins and sugars in meats when they come into contact with dry heat. The enue in downtown Walla chemical change produces a rich, intense flavor and a beautiful color. Photo by Sandy Kleck. to the service window for Walla Tuesday through lunch experience just a small fraction of the fire pit with a grill on a crank to allow cooks to Friday from 11 a.m. to 3 p.m. work that goes into Keith Knotts’ creations. adjust the height of the meat to maximize or Barbecue tips & tricks Utilizing a Traeger grill for his smoking opera- minimize flame exposure and heat throughout tions, Knotts pellet-smokes his dry-rubbed the grilling process. from Timm Johnson: pork, brisket and chicken for 10 to 11 hours This style has no sauce. The meat is seasoned each day before pulling, slicing and shredding simply with pepper, salt, garlic and, at times, • If your rub is going to contain brown sugar, the meat for the masses. vinegar. The high temperatures couple with lay the sugar out on a cookie sheet in a thin Considering himself a Southern slow- the simple seasonings and the fat in the meat layer for several days and let it dry. After drysmoked-barbecue artist who has been honing to create a caramelized crust on the cuts. ing, run the sugar through your food proceshis Southern-cooking skills for over a decade, While The Q lacks a formal home at the mosor to break up the crystals and keep the Knotts daily handcrafts three signature sauces ment, diners may experience its food every Frirub from clumping, which can cause uneven for his meat. day night at the jimgermanbar in Waitsburg, burning. The Kansas City-style sauce is a traditional on select Saturdays at Revelry Vintners at the • Trim excess fat off your pork and brisket tomato-based sauce; the Memphis sauce is also airport in Walla Walla and at catered events. before smoking, since the smoke will not tomato-based, but is quite tangy and spicy; A typical spring and early-summer meal penetrate the fat. and his Carolina sauce is a spicy option with from The Q may feature beef tri-tip, grilled • If you are smoking a whole chicken, consida mustard and vinegar base. artichokes, oysters and salmon. ering butterflying it first to allow for more Emry Kleck of The Q takes quite a different Dee Cusick and Karen Jacobson of the even cooking. approach than either A Wing & a Prayer or West Smokehouse Wenches like to refer to their • If you are smoking meats for an extended of the Blues. Kleck subscribes to the Santa Maria Memphis- and Santa Maria-inspired barbecue period of time, turn them at the halfway style of barbecue, which was developed in the as “Wench Style.” The duo tends to recreate point to keep the meat properly moist (i.e., Santa Barbara area of California in the mid-19th dishes they have enjoyed elsewhere and add if smoking for 12 hours, turn at six hours in, century by Mexican vaqueros. their signature twist. nine hours in, 10.5 hours in, etc.). 14 Wall a Wall a Lifest yles

A Wing & a Prayer Barbecue + Catering

RECiPE

• Owner/Chef: Timm Johnson • Favorite Dish: Pulled-pork parfait with beans and coleslaw • Location: 210 E. Main St., Walla Walla • Hours: Monday to Thursday, 11 a.m. to 8 p.m.; Friday and Saturday, 11 a.m. to 9 p.m. • Catering Available: Yes • Contact Information: 509-525-1566 or awingandaprayerbbq.com

West of the Blues BBQ

The Q • Owner/Chef: Emry Kleck • Favorite Dish: Salmon with morel mushrooms and asparagus • Location: 119 Main St., Waitsburg (at the jimhgermanbar on Friday nights); 720 C St., Walla Walla (at Revelry Vintners on select Saturdays) • Hours: Variable • Catering Available: Yes • Contact Information: 509-386-2302 or facebook.com/the.q.emry.kleck

Smokehouse Wenches • Owner/Chef: Dee Cusick and Karen Jacobson • Favorite Dish: Pork baby back ribs • Location: Corner of Main Street and Third Avenue, Walla Walla • Hours: Tuesday to Friday, 11 a.m. to 3 p.m.; Saturdays, through the summer, the Wenches will be visiting local wineries and breweries • Catering Available: Yes • Contact Information: 509-240-4688 or BBQ_2_U@ymail.com

Photo by Steve Lenz

• Owner/Chef: Keith Knotts • Favorite Dish: A classic pulled-pork sandwich with Memphis sauce • Location: 902 W. Rose St., Walla Walla (in the parking lot at Blueline Equipment) • Hours: Monday to Friday, 11 a.m. to 2 p.m. • Catering Available: Yes • Contact Information: 509-301-3632 or westofthebluesbbq.com

TERIYAKI CHICKEN TACOS FROM THE SMOKEHOUSE WENCHES 1 1/2 cups Kikkoman teriyaki marinade 1/2 cup chopped pineapple for marinade, plus 1+ cup pineapple for grilling (either rings or spears) 1/4 cup pineapple juice 1 tablespoon red chili fl akes 1 tablespoon freshly chopped garlic 1 tablespoon freshly chopped ginger 8 boneless chicken thighs 12 medium-sized corn tortillas 2 tablespoons agave syrup 1/2 head green cabbage, chopped 2 limes, sliced Cilantro, for garnish

Combine Kikkoman marinade, 1/2 cup chopped pineapple, pineapple juice, chili fl akes, garlic and ginger. Reserve about 1/2 cup of the liquid and place chicken thighs in the remaining marinade. Let chicken rest overnight. Heat up your smoker grill and smoke thighs for up to an hour over medium heat with a hardwood charcoal of your choice. in the last 15 minutes of cooking, add your pineapple spears or rings to the grill. Let chicken and pineapple rest and cool, then chop into small chunks. At a low temperature, warm the tortillas on the grill for a few minutes. take the marinade left over from the night before and add the agave syrup. Stir until it thickens. Chop your cabbage into ﬁne ribbons, and toss with the sauce. Assemble tacos with the chicken and pineapple. top with cabbage and an additional drizzle of the sauce. Add cilantro and a wedge of lime before serving.

Wall a Wall a LifESt yLES 15

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Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . A Wing & A Prayer Barbecue + Catering . . . . . . . . . . 15 S. Touchet St., Walla Walla • 509-529-3430 201 E. Main St., Walla Walla • 509-525-1566 • awingandaprayerbbq.com Open daily, 6 a.m.-8 p.m. Mon.-Thurs., 11 a.m.-8 p.m.; Fri. & Sat., 11 a.m.-9 p.m. Closed Sunday. Clarette’s offers many locally sourced foods Authentic Northwest barbecue fare is alive and and consistently is voted the Valley’s best well at A Wing and a Prayer. Using local produce place for breakfast. Generations of locals when available, all meats, sides, soups and sauchave marked important occasions with its es are handcrafted by our certified pitmasters. classic American-style breakfasts. Located Dry-rubbed meats are smoked low and slow to on the Whitman College campus, one block a tender, juicy perfection. Dine in or call ahead off Main Street, near the travelodge. Lots of for takeout. parking. Breakfast served all day.

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

Jacobi’s Italian Café & Catering . . . . . . . . . . . . . . . . . 416 N. Second Ave., Walla Walla • 509-525-2677 • jacobiscafe.com Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m. Come “Mangia Mangia” in Walla Walla at Jacobi’s Café! At Jacobi’s Café you can enjoy our signature italian cuisine and experience casual dining with customer service that is second to none. you may dine in our vintage train car or sit back and relax on our patio. Because when you are Italian Café & Catering thinking italian ... think Jacobi’s!

Patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . . 725 E. Dayton Ave., Dayton, WA • 509-382-2625 Lunch: Wed.-Fri., 11:30 a.m.-1:00 p.m.; Dinner: Wed. & Thu., 4:30-7 p.m.; Fri. & Sat., 4:30-7:30 p.m. Named in “Northwest Best Places” as the only four-star french restaurant east of the Cascades, Patit Creek has been serving great cuisine — without the attitude — since 1978. While all the entrees are exquisite, their meat dishes are truly notable, especially the Medallions of Beef Hiebert. An imaginative wine list and remarkable desserts make Patit Creek a gem worth traveling for.

T. Maccarone’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 N. Colville St., Walla Walla • 509-522-4776 • www.tmaccarones.com Open daily, 11 a.m.-9 p.m. Welcome to t. Maccarone’s, a modern, Washington wine-country bistro influenced by classic italian sensibilities. Join us in our downtown Walla Walla restaurant for a celebration of the senses – from the fragrant allure of white truffle to the warm spark of candles in our intimate dining room, let us help make your wine-country experience truly memorable.

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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.

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What’s New in W2

Story and photos by Diane

Reed

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

Burwood Brewing Company’s beer hall features benches and tables made by David Marshall.

Jennifer and David Marshall of Burwood Brewing Company serve up a pint of Weissbier.

It’s Simple, They Love Beer The newest addition to the winery incubator complex at the airport isn’t a winery. The Port of Walla Walla has welcomed Burwood Brewing Company, and it’s proving to be a popular addition. The brewery, which had a soft opening in February with its 100 Pint Nights, is moving to full production and a busy schedule with its grand opening in June. Jennifer and David Marshall bring years of experience brewing and marketing beer. (David was head brewer at Pyramid Breweries in California and Seattle, and Jennifer adds marketing and account management credentials to their enterprise.) The Marshalls, who moved to W2 eight years ago, planned to open a brewery from the outset. In the meantime, David, who studied viticulture at Walla Walla Community College, served as the assistant winemaker at Long Shadows Vintners and Jennifer has been with Keystone Fruit Marketing.

The brewery — named for a town in the San Joaquin Valley of California near David’s hometown — offers a regular lineup of German and European-style brews, including Altbier, Walsh (Kölsch-style), Schwarzbier (dark lager), pale ale and IPA. Their seasonal beers include: summer, Witbier (Belgian-white style); fall, Oktoberfest; winter, Doppelbock; and spring, Maibock. Beers are available by the pint and in takehome growlers. In the future the Marshalls plan to sell by the keg. In good weather, Burwood’s indoor beer hall will spill out into an outdoor beer garden in back of its building. Watch for its Foodie Fridays and other special events!

Burwood Brewing Company 602 Piper Ave., Walla Walla 509-876-6220 Open Wednesday and Thursday, 4:30 p.m. to 7 p.m.; Friday, 4:30 p.m. to 7 p.m.; Saturday, noon to 8 p.m. www.burwoodbrewing.com Follow it on Facebook

Wall a Wall a Lifest yles 19

What’s New in W2

Story and photos by Diane

Reed

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

Leroy Cunningham oversees Treasure Artists Cooperative in downtown Waitsburg.

Treasure Hunt Waitsburg is full of surprises, and a new cooperative art gallery carries on that tradition. Treasure Artists Cooperative’s storefront gallery features artists Gail Gwinn, Sarah Groffman, Mickey Richards, Leroy Cunningham and Martha Mason. Gwinn is a renowned printmaker, etcher and watercolor painter who moved from Whidbey Island to Waitsburg in 2012 and built a studio to house her Takach Press. Gwinn has evolved from a photo-realistic approach to allow more abstraction in her work. Her handcolored etchings on display at Treasure feature natural themes. Groffman, whose jewelry is showcased at Treasure, came to the Walla Walla Valley to enroll in the viticulture program at Walla Walla Community College. She soon discovered she was more of a foodie and moved to Waitsburg in 2007 to work at Whoopemup Hollow Café. Her resin jewelry incorporates organic materials, including seeds, spices and eggshells. 20 Wall a Wall a Lifest yles

Richards’ Northwest Antler Design is known for his creative chandeliers (check out the one at the Anchor Bar in Waitsburg) and a wide variety of artwork featuring antlers and natural materials. (He’s also famous as the owner of Izzy, the Walla Walla Valley celebrity camel.) Mason, who calls Dayton home, is a mixedmedia artist who has shown widely. Her paintings and collages are a colorful addition to the gallery. She works in acrylics, gouache, charcoal and pastels. She is also a professor of art at Walla Walla University in College Place. Cunningham, the entrepreneurial spark of the gallery, started building furniture a yearand-a-half ago, utilizing reclaimed wood from local barns the owners want demolished and structures that are falling down. Cunningham, a Marine Corps veteran who spent 22 years as a massage therapist, and his partner, Ross

Stevenson, came to Waitsburg in 2000. Cunningham’s experience in the Valley includes working on building out Whoopemup Hollow Café (he’s part owner) and jimgermanbar in Waitsburg and Saffron Mediterranean Kitchen in Walla Walla.

Treasure Artists Cooperative 141 Main St., Waitsburg 509-386-4954 Open Wednesday through Sunday, 1 p.m. to 7 p.m. Follow it on Facebook

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Summer

Campgrounds abound in the Blue Mountains, some less than an hourâ&#x20AC;&#x2122;s drive away from Walla Walla. Photo by Nick Page.

22 Wall a Wall a Lifest yles

Guide to Summer Outdoor Activities By Jennifer Colton-Jones / Photos by Steve Lenz

The sun is shining, and it’s time to get outside and enjoy it, from the summits of the Blue Mountains to the depths of Lake Wallula. This summer, make the most of the spectacular weather on land and water — all within a few hours of home. Here are a few destinations and activities to add to any Walla Walla outdoor-adventure list.

Destination: Bennington Lake Named “Many Waters,” Walla Walla lives up to its title, and the rivers, lakes and secret spots provide a plethora of swimming, fishing, boating and relaxation opportunities. For a gold mine of sun and water just minutes from downtown, look no further than Bennington Lake. Take a stroll down one of the trails and viewing areas or take advantage of a lakeside park bench. On the lake, boats with gasolineoperated motors are prohibited, but paddle and row boats are encouraged. Toss in a fishing line or spread out on one of the picnic tables or shelters. Rooks Park adds a playground, horseshoe pit, sand volleyball court, barbecue grills and large open areas into the mix.

Bennington Lake has miles of trails for hiking and horseback riding. Wall a Wall a Lifest yles 23

Summer

Hiking the South Fork of the Walla Walla River.

Activity: Wildlife Viewing â&#x20AC;&#x153;Many Watersâ&#x20AC;? also lead to much wildlife. The Blue Mountain Audubon Society has identified more than 260 species of birds in the Walla Walla area, from red-tailed hawks to hummingbirds. Deer, elk, foxes and coyotes are regular sights off the beaten path. Alert travelers can catch wildlife sightings on most hikes in the region, and the Audubon Society offers weekly wildlife walks around Bennington Lake. For wildlife viewing with easy access, the Washington Department of Fish and Wildlife offers two locations in Walla Walla County with gravel parking lots and riverside landscapes: the Swegle Road Unit, three miles west of College Place, and the McDonald Bridge Unit, about

River otter in Mill Creek. 24 Wall a Wall a Lifest yles

a mile east of Lowden. Both sites promise viewing for birds of prey, songbirds and waterfowl, as well as deer, amphibians and small mammals. For anyone with a spotting scope or other telescopic equipment, the Walla Walla River Delta draws waterfowl and shorebirds by the hundreds and thousands. Altered by the installation of the McNary Dam and the formation of Lake Wallula, the river delta has become a migration stopping ground. It may be a little further away, but visitors to the W.T. Wooten Wildlife Area, 25 miles east of Dayton, report seeing bighorn sheep, elk, small mammals and black bear.

Kayaking on Mill Creek.

Activity: Fishing For those whose interest in the regionâ&#x20AC;&#x2122;s waterways drifts to its aquatic inhabitants, the region teems with trout, salmon and steelhead. The Washington Department of Fish and Wildlife stocks Bennington Lake with rainbow trout each spring, and fishermen find the Walla Walla riverfront especially attractive during steelhead migration. For other prime fishing spots, try the parks at McNary Dam, the Touchet River in Dayton, about 30 miles from Walla Walla, or the Tucannon River 15 miles east. A tributary of the Snake River, the Tucannon River flows into Big Four Lake, a fly-fishing-only pond in the Wooten Wildlife Area. Most riverside state and federal parks on the Columbia and Snake rivers offer onshore fishing and boat ramps, or, for a daytrip, try Lake Sacajawea, near Burbank, about 42 miles from Walla Walla, or Lenice Lake, about two hours from Walla Walla on the other side of Tri-Cities.

Carp jumping at McNary Wildlife Refuge. Wall a Wall a Lifest yles 25

Summer Destination: Secret Swimming Holes Closer to town, the South Fork of the Walla Walla River marks another local favorite for those who want to brave the water. For the “secret” swimming hole, head toward Harris Park outside of Milton-Freewater. Pass the county park and continue on South Fork Walla Walla River Road to the second bridge. Those in the know also suggest trying the Walla Walla River off Swegle Road or heading to Hood Park in Tri-Cities. Beach swimming is also offered at Lake Sacajawea and at Lake Wallula, about 30 miles west on the Columbia River. For the more adventurous, test the “big winds” of the Columbia Gorge — the windsurfing capital of the world.

Inland Cellular (Inland Cellular is the trade name of Eastern Sub-RSA Limited Partnership, Washington RSA No. 8 Limited Partnership, and Inland Cellular LLC) has been a local cellular telephone provider in eastern Washington and northern Idaho since approximately 1990. In Washington, Inland Cellular’s designated service area is the eastern half of Grant County and the majority of Adams, Asotin, Columbia, Garfield, Lincoln, Whitman, and Walla Walla Counties and a minor portion of Franklin County. In Idaho, Inland Cellular’s service area covers the majority of Clearwater, Latah, Lewis and Nez Perce Counties and the northern portion of Idaho County. During the intervening years, Inland Cellular has worked hard to build a cellular system that would provide high quality telecommunications services to the communities we serve, for both residential and business customers, at attractive and affordable rates. Inland Cellular has done this notwithstanding the higher cost of serving rural areas, and Inland Cellular is always striving to provide even better service. Although our designated service areas cover portions of eastern Washington and northern Idaho (as listed above - our Home Network calling area), all current Inland Cellular calling plans now offered include Unlimited incoming calls on Home Network, Unlimited Inland Cellular mobile-to-mobile calling on Home Network, and Unlimited Nights and Weekends on Home Network. The basic services offered by Inland Cellular in the aforementioned Home Network calling area are comprised of several components. At a minimum, these include: ➢ Voice grade access to the public switched network ➢ Local Usage ➢ Dual tone multi-frequency signaling or its functional equivalent ➢ Single-party service or its functional equivalent ➢ Access to interexchange service or its functional equivalent ➢ Toll limitation for qualifying low-income consumers ➢ Single-party, voice grade access to the public switched network utilizing SS7 signaling through the network, shortening call set-up time ➢ Monthly Calling Plan Charges* • Individual Calling Plans – Range from $29.99 (unlimited Home Area minutes) to $240 (unlimited nationwide minutes, texting, and 30GB of data) per month. All Individual Plans include free voicemail. Included minutes may be used for non-Home Network calling, roaming and/or long distance, except on the Home Only Plan(s).

Summer is the time for cooling off in one of our local rivers. Here, a brave soul jumps from the bridge over the Walla Walla River near Mojonnier and Frog Hollow roads. Photo by Greg Lehman.

• Family Calling Plans – Range from $85.00 (unlimited minutes with 1GB of data) to $250 (unlimited nationwide minutes with 30GB of data) per month. All Family Plans include two lines of service, free voicemail, and unlimited nationwide minutes. Included minutes may be used for calling non-Inland Cellular customers, roaming and/or long distance. • Business Calling Plans – Range from $50.00 (unlimited minutes and texting) to $240 (unlimited nationwide minutes with 30GB of data) per month. All Business Plans include free voicemail. Included minutes may be used for non-Home Network calling, roaming and/or long distance. *Calling plans vary based on customer preference and any additions (e.g. minutes, texting, data, etc.) to the basic plans listed above will increase the monthly charge.

➢ Access to emergency 911 services – There is no additional charge by Inland Cellular to end user customers for the ability to access emergency 911 services. ➢ Access to operator services – There is no additional charge by Inland Cellular to end user customers for the ability to call the operator. However, the call may involve a charge depending on the service requested and the rates of the company whose operator handles the call, as well as location of the call origination. ➢ Access to Directory Assistance – Standard Directory Assistance calls to Inland Cellular’s Directory Assistance service is $0.99 per call; additional charges may apply for Operator completed calls. There is no additional charge by Inland Cellular to end user customers for the ability to call the Directory Assistance. However, while roaming, the call may involve a Directory Assistance charge, the amount of which depends on the area called and the rates of the company whose operator is accessed, as well as location of the call origination.

Walla Walla Fair & Frontier Days

Lifeline and Link-Up Programs: DO YOU QUALIFY FOR ASSISTANCE? Inland Cellular participates in the Federal Lifeline and Link-Up programs. These programs are available to our Washington residents within our service coverage area. In Idaho, the Idaho Public Utilities Commission has permitted Inland Cellular to offer these programs and the Idaho Telephone Assistance Program to Idaho residents residing in Qwest or Verizon wireline service areas within Inland Cellular’s service coverage area.

IN CONCERT

What is Lifeline Support? Lifeline support lowers the cost of basic, monthly local service. An eligible customer may receive the Lifeline discount on either a wireline or wireless connection, but the discount is available for only one telephone connection per household. Lifeline does not apply to taxes, surcharges, and mileage charges. What is Link-Up Support? Link-Up support reduces the one-time cost associated with initiating service and line extension to the consumer’s residence. Eligible consumers also qualify for a deferred payment schedule for any remaining costs of up to $200. Link-Up discounts reduce the cost of either wireline or wireless service, but do not offset the cost of purchasing a wireless phone. Link-Up does not cover the cost of wiring inside a home. A consumer may only receive the Link-Up discount once, unless that consumer moves to a new residence; consecutive discounts at the same address are not allowed. Qualifying nontribal consumers are eligible to save 50 percent on installation fees, up to $30. Qualifying tribal consumers living on tribal lands, as defined in 47 C.F.R. § 54.400(e), are eligible for an additional discount of up to $70 to cover 100% of the installation charges between $60 and $130. However, tribal customers must still pay 50% of the first $60.

Wed., Aug. 27 • 7:00 p.m. You may qualify in WASHINGTON: If you participate in the following programs:

➢ Federal Public Housing Assistance / Section 8; ➢ Medicaid; ➢ Temporary Assistance for Needy Families (TANF); ➢ Supplemental Security Income (SSI); ➢ Supplemental Nutrition Assistance Program (SNAP); ➢ Low Income Home Energy Assistance Program (LIHEAP); ➢ National School Lunch Program (free lunch program only); or, If you are Income eligible: ➢ Total household income is at or below 135% of the Federal Poverty Guidelines. You may qualify in IDAHO: If your total household income is at or below an amount determined by the Idaho Department of Health and Welfare; qualifying is done through this agency. Residents of federally (BIA) recognized TRIBAL LANDS may qualify if they participate in one of the following programs: ➢ Bureau of Indian Affairs General Assistance; ➢ Federal Public Housing Assistance (FPHA) or Section 8; ➢ Food Stamps; ➢ Head-Start Program (Income eligible); ➢ Low-Income Home Energy Assistance Program (LIHEAP); ➢ Medicaid; ➢ National School Lunch Program’s free lunch program; ➢ Supplemental Security Income (SSI); ➢ Temporary Assistance for Needy Families (TANF) or Tribal TANF. In addition, a tribal consumer may be eligible if his or her household income is at or below 135% of the federal poverty guideline. Under these programs, Inland Cellular offers to qualifying low-income customers a discount off of the monthly rate for one basic residential service* and a discount off of the non-recurring charge to install that basic residential service*; if applicable. The Lifeline Program enables qualifying low-income consumers to save at least $9.25 per month and up to $12.75 per month. The amount varies depending on a number of factors, including whether a state has a matching Lifeline program. Moreover, under the Lifeline Program, qualifying low-income consumers living on tribal lands, as defined in 47 C.F.R. § 54.400(e), may qualify for an additional monthly discount of up to $25.00. Please ask our Customer Care Representatives for details. i. You are required to provide proof of eligibility. ii. Applicable Federal, State, County and municipal taxes and sur charges, including any federally mandated end user surcharges, are additions to monthly charges.

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It’s Summer. What’s on Your List? By Rebecca Thorpe / Photo by Steve Lenz

Lists. Even in this technological day and age, a simple, written list is quite useful. So much so that even our smartphones are comprised of lists. They are tucked away behind the pictures of our apps, lined up like tiny ﬁles. My precocious daughter, all of 10 years old, composed her own list recently. She could not have done it without the guidance and help of her very best friend in the neighborhood, a sophisticated 12-year-old. The list they created is all about what they would like to do in Walla Walla this summer. When they showed it to me, adorned with heart and sunshine doodles, I knew it was a great idea. In fact, I thought it might inspire others to write their own lists of local summer adventure. Here is our list:

Sidewalk Chalk The girls explained to me this means coloring the entire block’s worth of sidewalk with chalk. I suggested asking the approval of the neighbors, and possibly enlisting the help of the little girls who live three doors down. They agreed to the suggestions. I personally look forward to seeing daily walkers enjoying the “pop-up” art gallery as it appears under their feet.

Cancer-Research Charity Project The girls have been working on this project all winter. They plan to sell bracelets and give the money to a local charity that supports cancer research. For Christmas, both girls received the rubber-band looms that are currently so popular. These looms can design all sorts of bracelets. The girls usually go into my daughter’s room and loom a few bracelets a week while listening to the soundtrack from the movie “Frozen.” Yes, I know all the words now, too.

ways picked up rocks wherever she goes. She loves them and now has quite a large collection supplemented by her grandmother and a lovely woman who takes the fitness classes I teach. My daughter’s collection has caught the eye of our neighbor friend, and she would like to begin her own. We purchased a book, “Gem Trails of Washington” by Garret Romaine. It details wonderful regional hikes and where to find rocks in our state. It also gives ideas of where to camp. This book kills three birds on the list with one stone — I couldn’t resist.

Ru n i n S p r i n k l e r s / Pe n d l e t o n Po o l / Milton-Freewater Pool As long as we all wear sunscreen, I plan to indulge in these activities, too! It’s great to take a short drive out of town to a fun water park. It feels like a mini vacation!

Milton-Freewater Drive-In Movies Lemonade Stand A classic. I believe the proceeds will also benefit cancer research.

Camping/Hiking My daughter is happiest outside. If she could live in a tree house, she would. Luckily, there are plenty of places nearby to pitch a tent for the weekend. Our first stop will be the Lewis and Clark Trail State Park. It has 2 miles of hiking trails (plenty for little ones), and there’s swimming and fishing on the Touchet River. And it is only 25 miles from Walla Walla.

Geology Digging/Rock Collection I don’t remember when it started, but my daughter seems to have al-

34 Wall a Wall a LifESt yLES

We piled into my little wagon last summer and caught a double feature of “Planes” and “Monsters University.” The girls had a marvelous time bundled up in the car, eating popcorn. I had less of a good time jumping the battery at 11 p.m. because my car couldn’t handle keeping the radio on that long. This year I’m bringing a separate radio. Live and learn.

Camps My daughter had a wonderful time last summer attending the Girl Scout camp outside Coeur d’Alene, Idaho. She went for three days last year, and insists that a week this summer won’t be long enough. The girls are also interested in attending the Walla Walla Community College Kids College program. Last year they learned how to write comics, and they did wonderful science experiments. Who knows what they will learn this summer?

health Summer’s drier weather means your children’s “pop-up gallery” of sidewalk chalk art will last for weeks. Here, tallulah Sickels colors her world.

Outdoor Movies/S’mores Our neighbors are truly wonderful. Last summer, they set up a sheet in their backyard and projected a movie onto it for our children. They also have a fire pit and made gooey s’mores. Clearly, it made a lasting impression on the girls, and they are placing an order for another evening under the stars.

Sleep in Backyard I am fairly certain that most children attempt this each summer and end up in their parents’ room around 1 a.m. That is usually when a “strange noise” is heard. Summer is right around the corner, and it’s not too early to write a list of things you would like to do — no matter what age you are. I love that the list the girls came up with includes philanthropy, physical

activities, education and nature. However, your list may focus on one passion or a dozen. The beauty of it is that it’s yours. I will be quite busy keeping up with my daughter’s list, but have added one item of my own. I would like to master conversational Spanish. I have purchased the CDs and have people at work who have promised to help me practice. If you are stuck for ideas or need a place to start your own list, there are many books with great ideas. A few books that we love for children are “Hopscotch, Hangman, Hot Potato and Ha Ha Ha, A Rulebook of Children’s Games” by Jack Maguire, “The Usborne Complete Book of Art Ideas” by Fiona Watt and “The Daring Book for Girls” by Miriam Peskowitz. There is also a boys’ version, “The Dangerous Book for Boys” by Conn and Hal Igguiden. Summertime in Walla Walla is always brimming with activities. If you don’t feel like writing a list, simply step outdoors. A walk around the neighborhoods will surely turn up some kind of adventure. You might even be enlisted in helping children color sidewalks with chalk. Wall a Wall a LifESt yLES 35

Homes

The 1937 home at 1103 Figueroa St. was built to last. Its structure was put to the test in the windstorm of 2008.

The Winds of Change By Karlene Ponti / Photos by Matt Banderas

Michelle Janning and her husband, Neal Christopherson, were renting an apartment on Clinton Street when they noticed the home at 1103 Figueroa St. “It really had everything we wanted,” Michelle said. They purchased the home in 2000. It was built in 1937 and advertised as the first allelectric home in the area. In addition to being modern, it was built to be solid and strong. That would be a big benefit many decades later. The home included two bedrooms, two baths and a finished basement. “I knew we could be here five years or 50 years. It was a good starter home, but I can’t ever imagine leaving,” Michelle says. The house has had a good history, with very few owners. Previous owners were Lola and the late Bob Whitner. She was a retired teacher from Walla Walla High School, and her husband had worked as a Whitman College professor. Since Michelle and Neal both work at Whit36 Wall a Wall a Lifest yles

man, it seemed more and more right, as they thought about it. “The house has very good bones, and we could envision the changes we wanted to make — all cosmetic,” Michelle says. She has a great sense of style and a flair for the artistic, so she does a lot of home improvements. Her favorite areas in the home include the kitchen, which was recently remodeled and featured on the American Association of University Women Kitchen tour. “We made the archway. It opened up the space and kept the character of the house,” Michelle says. Designs from the mid-to-late 1930s usually had curved arches over doorways in the home. This home also has graceful coved ceilings that

add even more elegance to a fundamentally practical design. “And I really like our living room,” Michelle says. It has leaded glass windows, a fireplace and a large painting of their Australian shepherd, Maggie, standing up, balanced on the bird bath. The dining room in the sturdy home is painted a deep green, a color called “Spruce”; decorations in the room are also evergreenthemed. In the southwest corner of their yard were two tall evergreens; one of them was a 70-yearold spruce. Very tall, very big and very heavy. “We called them the Laurel-and-Hardy trees. One was scrawny, and the other one portly,” Michelle says. On Jan. 4, 2008, the weather forecast indi-

the home has a uniform texture after the repairs were completed.

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The remodeled kitchen is still painted “Spruce.” The corner by the window is where the tree landed.

cated a windstorm coming. This area has its share of windstorms, but this one was huge. That day, Michelle and her son were on a plane going to Minnesota. Neal, initially, was at work at Whitman until the campus shut down because of the storm. The storm was severe; Neal had seen a tree fall on campus. Then he was at home with Maggie, watching the progress of the huge windstorm. “He was at the window watching it. Then he saw the tree come toward him,” Michelle said. Neal and Maggie dove from the dining room into the living room to get away from the falling spruce. Spruce trees have a lot of branches toward the top, so they actually cushioned the roof from the full weight of the tree. There were just a few branches that poked through the roof. Although Neal and Maggie were shaken up, they were otherwise fine, but the house had a 70-foot spruce tree lying on it. “When we got off the plane I had these three messages from him,” Michelle says. “The first one was, ‘It’s really windy’; the next, ‘I’m at home’; the next was, ‘Our house looks very different, now. Call me.’” Because of the strong impact, the house had moved. On the opposite side of the house from the impact, where the walls met the ceiling, there were cracks. The ceilings were cracked all over. But the house is so sturdy that there was not one crack in the outside stucco. “It smelled like Christmas in here,” Michelle says. Their neighbors immediately came over to offer assistance. “The neighbors were very helpful,” she says. The spruce tree coming down was a blessing in disguise — now the house has a uniform texture. The kitchen got remodeled, with countertops made from a walnut tree from the Whitman campus that also toppled in the storm. The dining room is still painted “Spruce,” two new trees are planted in the front yard and the garden is decorated with slices of the large trunk of the fallen tree. Colorful bathroom tile retains the 1930s vibe. Wall a Wall a Lifest yles 39

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Secret Gardens

A bed of hostas is brightened by a pot of colorful flowers.

A Balance of Shade and Flowers By Karlene Ponti / Photos courtesy of Susie Holbrook

Susie and Randi Holbrook have lived at 2401 Greenwood Lane/Garrison St. for about 20 years. Their garden has flourished and developed in that time. “I’ve always gardened,” Susie says. “I’ve always enjoyed doing it. My husband helps me.” Her focus is on growing magnificent flowers, color accents in beds and pots. But even an experienced gardener has new projects to experiment with and ideas to develop. “I don’t grow too many vegetables, but I’d like to start some. Maybe some tomatoes,” she says. 42 Wall a Wall a Lifest yles

But even without the vegetables, there’s abundance in the garden. “We grow a lot of hostas,” Susie says. “We have a big pond and a waterfall, and we have a lot of ferns. We have lots of shade.” A large deck runs along the length of the back of the house, a nice place to be refreshed and enjoy the outdoors. “We spend a lot of time out there,” Susie says.

“It’s relaxing, and the results are so nice when everything is done and in bloom.” The garden has become a lovely space for socializing with friends and family. Susie says a family wedding was held there recently. When the work is done, the family can sit out there and enjoy the sounds of the water and the bright colors of the blooming flowers.

The garden offers places to relax and contemplate the beauty of early summer.

In shade or sun, the flowing water provides tranquility. Wall a Wall a Lifest yles 43

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Susie and Randi spend a great deal of time enjoying the outdoors from the deck.

The garden is divided into sections and beds with walkways, elevation changes and texture. 44 Wall a Wall a Lifest yles

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JUNE THROUGH AUG. 10

The Tamástslikt Cultural institute hosts the exhibit “wolves & wild lands in the 21st Century.” pendleton. Details: 541-966-9748. EARLY JUNE–MID-JULY

lavender field Days 2014. enjoy wreath-making, lavender tea and more. 10 a.m.-5 p.m., sundayfriday; closed saturdays and July 4; Blue mountain lavender farm. Details: 509-529-3276. JUNE 1, 5-7

The walla walla Community College Theater arts Department presents “you’re a good man Charlie Brown.” 7 p.m.; June 1, matinee: 2 p.m.; China pavilion; wwCC. Details: 509-527-4575. JUNE 1, 6-8, 13-14

a performance of the musical comedy “nunsense.” 8 p.m.; June 1 and 8, matinee: 2 p.m.; little Theatre of walla walla. Details: 509-529-3683. JUNE 1, 21-22

The walla walla Drag strip holds weekend races. Details: 509-3019243 or visit wwdragstrip.com JUNE 4

summer contra dances at the Bandstand in pioneer park. 7 p.m. Details: 509-522-0322 or visit fam. bmi.net JUNE 5

town farmers market. 9 a.m.-1 p.m., Crawford park, Downtown walla walla. Details: 509-529-8755 or downtownwallawalla.com Bizarre love Triangle in concert. gesa power house Theatre. Details: phtww.com JUNE 7-8

The annual fort walla walla Days celebrates history by recreating a 19th-century military encampment with historic interpreters representing people of the past. 10 a.m.-5 p.m., fort walla walla museum. Details: 509-525-7703.

tion derby and outlaw lawn Drag races. main street and Columbia County fairgrounds. Details: 509-382-4825. JUNE 14

walla walla Community College graduation: 1-2:30 p.m.; nurses pinning: 4-5 p.m.; geD graduation: 7-8 p.m.; Dietrich Dome; wwCC. Details: 509-522-2500. JUNE 15

walla walla university salutes the class of 2014. 8:30 a.m., Centennial green, walla walla university, College place. Details: 509-527-2656. The family-friendly annual multicultural festival celebrates diversity with music, dance, games, stories and food. 11 a.m.-6 p.m., pioneer park. Details: 509-525-8602. JUNE 19-21

Celebrate walla walla Valley wine includes wine tasting and winemaker dinners. Details: 509-526-3117 or visit wallawallawine.com JUNE 21

saint Jean-Baptiste Day. Celebrate french Canadian culture at the frenchtown historic site. noon5 p.m. Details: frenchtownpartners. org JUNE 21-22

The Downtown farmers market The walla walla sweet onion is open on Thursdays through the festival salutes the area’s famous end of september. 4-7:30 p.m., s. first ave. Details: downtownwalonion. The festival includes music, lawalla.com cooking and barbecue contests in downtown walla walla, as well i Cantori performs for the “first The Chamber music festival performs for a Trilogy recovery Community fundas plenty of family-friendly activiThursday” lunchtime concert at st. raiser. photo by steve lenz. ties. saturday-night street dance paul’s episcopal Church. 12:15 p.m. Details: 509-529-1083. features the music of glory road, The festival of the actors, a student-directed show, gary winston and randy oxford. Details: 509The sweets alumni play the first game of the sum- at walla walla university. Details: 509-527-2641. 525-1031. mer. 7:05 p.m., Borleske stadium. Details: 509-522- JUNE 7 THROUGH AUGUST 2255 or visit wallawallasweets.com JUNE 24 Downtown summer Concert series. June 7: a perJUNE 5-28 formance by igor and the swamp Donkeys; June 8: kids’ Camp. Day camp at fort walla walla museum. The summer Chamber music festival brings music Casa Blanca is in concert. 4-7 p.m., every saturday Details: 509-525-7703. and sunday, land Title plaza, first avenue and main to many venues in the area. Details: wwcmf.org annual realtors’ Care & share annual Charity golf street. Details: 509-529-8755. JUNE 6 Tournament. wine Valley golf Course. Details: JUNE 13-14 509-525-0820. The walla walla sweets play the Bellingham Bells. 7:05 p.m., Borleske stadium. Details: 509-522-Ball love of Junk, the annual Vintage market, brings JUNE 28 shopping, gift items and memories to you. $5, ages or visit wallawallasweets.com 13 and older. June 13: 9 a.m.-5 p.m.; June 14: 9 a.m.-3 it’s the annual Big Band Barbecue Benefit. Dance JUNE 7 p.m., and enjoy the music of acoustic duo winters under the stars at the frazier farmstead museum, and skalstad, 11 a.m.-1 p.m.; 221 Valley Chapel saturdays, the walla walla Valley farmers market milton-freewater. 6-10 p.m. Details: 541-938-4636.. association brings you fresh local produce. of- road. Details: 602-321-6511. ten, there’s live music. 9 a.m.-1 p.m., walla walla SUBMIT YOUR EVENT County fairgrounds. Details: gowallawallafarmer- JUNE 13-15 send your event details to karlene ponti: smarket.com 509-526-8324 or karleneponti@wwub.com Celebrate father’s Day with the Dayton all-wheels each saturday through october, you can find local weekend. The annual automotive extravaganza produce and enjoy a free concert at the Down- features a car show, live music, contests, demoli46 Wall a Wall a LifESt yLES

Regular Events “Trivia game night.” red monkey Downtown lounge, 25 w. alder st. Details: 509-522-3865.

The Downtown farmers market is open on Thursdays through the end of september. 4-7 p.m., south first avenue. Details: downtownwallawalla.com

WEDNESDAY

FRIDAY

first wednesday of the month, wine tasting. plateau restaurant at wildhorse resort & Casino, pendleton. Details: 800-654-9453.

pianist Carolyn mildenberger. 5-7 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258. The first friday of each month, free admission at Tamástslikt Cultural institute, pendleton. Details: 541-966-9748. music. Dayton wine works, 507 e. main st. Details: 509-382-1200. live music. 9 p.m., wildfire sports Bar at wildhorse resort & Casino, pendleton. Details: 800654-9453. live music. 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258. music or DJ. music: 9 p.m., DJ: 10 p.m.; marcy’s Downtown lounge; 35 s. Colville st. Details: 509525-7483. music or DJ. 10 p.m., red monkey Downtown lounge, 25 w. alder st. Details: 509-522-3865.

TUESDAY

most wednesday nights, music. rogers’ Bakery, 116 n. College ave., College place. Details: 509522-2738. record your music. 6 p.m., open mic recording Club at sapolil Cellars, 15 e. main st. Details: 509-520-5258. karaoke. 8 p.m., wildfire sports Bar at wildhorse resort & Casino, pendleton. Details: 800-6549453. THURSDAY

Comedy jam. 8 p.m., wildfire sports Bar at the wildhorse resort & Casino, pendleton. Details: 800-654-9453.

SATURDAY

live music. 9 p.m., wildfire sports Bar at wildhorse resort & Casino, pendleton. Details: 800654-9453. live music. 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258. music or DJ. music: 9 p.m., DJ: 10 p.m.; marcy’s Downtown lounge; 35 s. Colville st. Details: 509525-7483. music or DJ. 10 p.m., red monkey Downtown lounge, 25 w. alder st. Details: 509-522-3865. saturdays, the walla walla Valley farmers market association brings you fresh local produce. often, there’s live music. 9 a.m.-1 p.m., walla walla County fairgrounds. Details: gowallawallafarmersmarket.com each saturday through october, you can find local produce and enjoy a free concert at the Downtown farmers market. 9 a.m.-1 p.m., Crawford park, Downtown walla walla. Details: 509-5298755 or downtownwallawalla.com

Photos by Steve Lenz

Where in Walla Walla?

Last issue’s clue:

Which Walla Walla pioneer is sporting this stylish man purse?

Answer: Marcus Whitman

Last month’s winners: Clue:

It may take teamwork to figure this one out. Where is this Walla Walla County Juvenile Justice Center training structure located?

Mary Towner Lisa Jones Ray Hanson David Carey Steve MeHarry

Leo J. Freouf Donna Turben Ron Wheeler Nataya Lovejoy Joe Swanson

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.

Wall a Wall a LifESt yLES 47

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