$3.95
T H E VA L L E Y ’ S P E O PL E , W I N E & F O O D
Supplement of the Walla Walla Union-Bulletin
October 2014
Early membership has its advantages
Wine Valley Reserve Clubs Special Buy your 2015 Reserve or Grand Reserve Club membership now and enjoy discounted green fees for the rest of the 2014 and all of 2015 season. Reserve Club is $150 a year and includes: one complimentary round of golf and these discounts on green fees: $15 off the posted rate Monday ~ ursday, $20 off the posted rate Friday ~ Sunday & Holidays. Grand Reserve Club is $500 a year and includes: two complimentary rounds of golf and these discounts on green fees: 50% off the posted rate and $5 off cart fees. Call the golf shop at 525-4653 or visit winevalleygolfclub.com for more information.
462921
Don’t Retire STAY ACTIVE Redefining Retirement
509.527.9600
1500 Catherine Street | Walla Walla, WA 99362 www.wheatlandvillage.com 464582
Clay in POTTERY Motion STUDIO
84281_WV_Ad_Jul_Lifestyle.indd 1
7/28/14 10:17 AM
A Very Unique Gift Shop 465854rh
Fantastic finds at great prices – without the sales tax! You will find an assortment of women’s accessories such as purses, scarves and jewelry, and unique gift items including garden art, home decor, art glass, handmade pottery, raku lamps and so much more. Enjoy your visit with a beverage from our coffee shop.
Studio & Gallery Open Everyday 541-938-3316
85301 Highway 11, Milton-Freewater, OR • www.clayinmotion.com
Union-Bulletin.com
Union-Bulletin.com
2014
2014
Wall a Wall a Lifest yLes 3
465872
466339
4 Wall a Wall a Lifest yles
Bordeaux Meets New World... 100% Estate. 100% Sustainable. 100% Walla Walla. Serving Cabernet Sauvignon, Merlot, and our proprietary Bordeaux-style blend, “Trine.”
Sit. Sip. Enjoy the wine country view.
Our tasting room is open seven days a week between the hours of 10am and 4pm. We can be found just south of Walla Walla at 1704 J.B. George Road.
open 7 days a week from 10am to 4pm
Find us in Woodinville, too!
455700
3796 Peppers Bridge Road 509.525.3541 www.amavicellars.com
www.pepperbridge.com | 509-525-6502 | info @ pepperbridge.com
BARKWELL’S
FALL ... The Time to Plant • Fall and Winter blooming Flowers • Perennials, Shrubs and Trees • Best Spook House & Halloween Ornamentations in the area • Store & Cottage w/Home & Garden Furniture & Accessories • Fountains, Pots, Statuary & Display Gardens
4632887rh
53506 West Crockett Rd • Milton-Freewater, Oregon • 509-386-3064 or 541-861-0236 (turn right off Hwy 11, down 1/3 mi on the left)
barkwellfarm.com • Open Wednesday-Sunday 9:00am-5:30pm Wall a Wall a Lifest yLes 5
October Contributors Jim Buchan is a sports writer and former sports editor for the Walla Walla Union-Bulletin. He can be reached at 509-526-8323 or jimbuchan@wwub.com
Tamara Enz is a biologist, 2014 graduate of the Wine Country Culinary Institute, hiker, photographer and yoga enthusiast. She can be reached at aramatzne@gmail.com
Chetna Chopra is the associate editor of Walla Walla Lifestyles magazine.
WRITER
WRITER
ASSOCIATE EDITOR
Robin Hamilton is the managing editor of Walla Walla Lifestyles magazine. She can be reached at robinhamilton@wwub.com EDITOR/WRITER
PHOTOGRAPHER
Steve Lenz is the art director for Walla Walla Lifestyles magazine. He has been a photographer and graphic artist for 20 years. He can be reached at stevelenz@wwub.com
Michael Mettler is a brand management consultant based in Walla Walla who is an unapologetic champion of food and wine. WRITER
PHOTOGRAPHER
Nick Page is a photographer, musician and history nerd. His creative background often influences his dramatic photographic style. He can be reached at nickpagephotography@ gmail.com
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 andy@ greatnorthwestwine.com WRITER
Diane Reed is a writer, photographer, historian and keen observer of life. She grew up in the East dreaming of becoming either a cowgirl or a famous writer. WRITER
WRITER
Alvarado Terrace
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.
in
Lindsey Thompson is the founder of the Thompson Family Acupuncture Clinic. She can be reached at thompson. acupuncture@gmail.com WRITER
Comfort Inn & Suites of Walla Walla
Walla Walla
• 100% Non-Smoking Hotel • FREE Deluxe Breakfast • 2-Room Suites Available
A rare opportunity to own property at this prestigious address. Operate as Wine Country Inn or make it your lovely private home. Situated on an elevated lot above the gorgeous tree lined street this home invites you in and comforts you with the first glance.
• FREE Wireless Internet • Indoor Pool & Spa • Business Center • Exercise Room • Dog Friendly
Call the Hotel Directly for Packages
Fairly priced at just $495,000.
Assortment of Walla Walla Valley & Columbia Valley Wines. All of our wines are available for home purchase.
467773rh
Monday – Friday 5:30 – 9:30pm Saturday 5:30 – 10pm Closed Sunday
Barbara Whatley 509-520-2272 Broker Exemplar Real Estate, Inc 6 Wall a Wall a Lifest yLes
Brenda Williams 509-520-7058 Broker Williams Team Homes
467257
~~ Contact ~~
509-522-3500 • 1419 W. Pine, Walla Walla
www.choicehotels.com
table of contents OCTOBER 2014
WINE
The 20-acre terraced vineyard of Tertulia Cellars is set to produce some of the best fruit in the Valley.
12
WINE MAP
14
FOOD
14
WHAT'S COOKING FOR YOUR HEALTH THIS SEASON
16
CELEBRATE THE BOUNTY OF THE SEASON WITH THIS ELEGANT DINNER
Eating seasonally not only helps you stay healthy, it can satisfy even the heartiest appetite and most discriminating palate.
19
DINING GUIDE
20
PEOPLE
Where to go for fine fare
20 25
32
A DV ERT ISING DIR EC TOR
Jay Brodt
M A NAGING EDI TOR
Robin Hamilton
Know where to go to taste, buy and enjoy Walla Walla's renowned wines.
Tips and recipes to make your early-autumn dinner party divine
29
EDITOR
Rick Doyle
A BASKETBALL BUCKET LIST
Bobbi Hazeltine and Michelle Ferenz, the two most successful women’s basketball coaches in Blue Mountain Country, collaborate like Fred Astaire and Ginger Rogers. SOLVING THE PUZZLE OF THE MEANING OF LIFE
Although ALS sufferer Gary D’Agostino can’t work on boilers and motorcycles as he once did, he performs “maintenance” on life itself, in a tireless effort to find its meaning.
EDUCATION
School’s In: The AVID program prepares Walla Walla students for excellence – and college.
HOMES
Tim and Lynore ‘Susie’ Gehlhausen built their passive-solar home with an eye to being gentle on the land, reusing local historic materials and creating a home that could handle entertaining their close-knit family.
35
SECRET GARDENS
38
CAN’T-MISS EVENTS
39
WHERE IN WALLA WALLA?
Lynore Gehlhausen says trial-and-error was her main method: “If it survived, it stayed.”
A SSOCI AT E E DI TOR
Chetna Chopra
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
Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman, Chris Gottfried 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: Two local colleges have noteworthy women’s basketball teams due, in part, to their strong and savvy coaches. Photo by Nick Page. 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
PLEASE LIKE US
Union-Bulletin.com
PLEASE FOLLOW US
Wall a Wall a Lifest yLes 7
Photo by steve Lenz
8
October 2014
Wine
Owner, Jim McConnell, and vineyard manager, Ryan Driver, in the dynamically terraced Tertulia Cellars vineyard.
Tertulia Cellars Carves out Unusual Vineyard By Andy Perdue / Photos by Steve Lenz
The Walla Walla Valley’s newest vineyard is putting grape vines between a rock and a hard place, and grower Ryan Driver couldn’t be happier. Driver, vineyard manager for Tertulia Cellars, has just wrapped up a two-year project to plant 20 acres of vines along the north fork of the Walla Walla River. It is the most extreme vineyard in the Walla Walla Valley — and, perhaps, all of Washington wine country. “It is the most-terraced vineyard in the Walla Walla Valley,” Driver said. “Some others are terraced — but not to this extent.” It is a gorgeous setting and, ultimately, should deliver amazing fruit. About 90 percent of the vineyard is terraced because there simply was no other way to plant without causing serious issues. “In some areas, there would be no feasible way to farm it going downhill,” Driver said. “Erosion would be a big problem, but terracing avoids erosion, and allows us to farm it.” After building the terraces with an excava8 Wall a Wall a Lifest yles
tor, Driver and his crew had to go through with a jackhammer to put in the posts and vines. For the other 10 percent of the vineyard, it was even more extreme. It is in solid basalt, so each plant needs its own post, and a jackhammer was required, again. “We’d jackhammer down about 18 to 24 inches, then put the posts in, then fill it back in with rock and tamp it down,” Driver said. “It holds pretty steady.” The width of each hole is about a foot in diameter, and the vines are spaced 3 feet apart. The terraced vineyard took about two months to plant, while planting the last two acres in the basalt has taken most of this year to accomplish. Each hole would take about 30 minutes to jackhammer, plant, add the post and fill in. A
normal vineyard in sandy soil might take one or two minutes per plant. “It costs 10 times more to do it this way,” Driver said. “It’s very spendy, compared with other vineyards.” So, why do it? “A lot of people ask that,” he said with a laugh. “We feel the wine will speak for itself. It’s a tough growing environment. I think the best wines come from very challenging growing-areas.” Driver and winemaker Ryan Raber will find out. The first crop of grapes likely will come off this vineyard in 2015, which means the first bottles won’t be available on the market until 2017 or 2018. The new vineyard is planted to a number of grape varieties, including Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, Malbec,
Vines planted in jackhammered basalt. Wall a Wall a Lifest yles 9
Wine Grenache and Syrah on the red side, as well as Marsanne and Roussanne for white varieties. Driver, 34, has been with Tertulia Cellars for seven years. The Walla Walla native attended Walla Walla Community College and Eastern Washington University to study civil and mechanical engineering. However, the pull of farming led him back to Walla Walla Community College to earn a degree in viticulture. “Engineering was not for me,” he said. “I don’t like being in the office all day.” Driver worked at Klicker’s Strawberry Acres from the time he was 12 until he was 23, and also spent four years working at a seed company. “I’ve been in farming all my life,” he said. “I much prefer being on a tractor.” Driver also oversees Tertulia’s other two estate vineyards. The first, called Whistling Hills, is a 7.5-acre vineyard at the winery on Whiteley Road near Northstar Winery and Isenhower Cellars. It is planted to Cabernet Sauvignon, Merlot, Syrah, Tempranillo, Roussanne and Viognier. Not far away in the proposed The Rocks District of Milton-Freewater American Viticultural Area is the estate Riviere Galets vineyard, which is planted primarily to Grenache, as well as Syrah, Tempranillo, Cabernet Sauvignon, Mourvèdre, Counoise and Carignan. The new vineyard is called Elevation 1200. Despite its name, the vineyard rises from about 1,400 feet at the bottom to about 1,700 feet at the top. Owner Jim McConnell sees this as a huge advantage, because it virtually guarantees little to no damage due to winter freezes or spring and fall frosts. “It’s a lot warmer, with less frost potential,” McConnell said. He is also pleased that this gives him estate vines in three types of soils, which will likely add complexity to the wines. McConnell, who lives in Tucson, Ariz., owns hotels in several states, including the Hampton Inn & Suites in Walla Walla and Spokane. He started his 3,500-case winery in 2005. This new vineyard will mean his team will be able to use almost all estate grapes, with the lone exception being Carmenère from a vineyard in the Horse Heaven Hills south of the Yakima Valley. McConnell said he was skeptical of the project at first, and originally was looking at property nearby, when this piece of land became available. “It’s not for the faint of heart,” he said. But, “In the long run, it’s going to be a great project.” 10 Wall a Wall a Lifest yles
A newly planted slope along the North Fork Walla Walla River Road.
Jim McConnell
Ryan Driver
Cabernet Sauvignon, Syrah, Merlot & Sauvignon Blanc
Winery of the Year
Tasting Room open daily: 11:00 a.m.-5:00 p.m.
13 consecutive years
1793 JB George Road Walla Walla, WA 99362 509-529-0900 vapianovineyards.com
2014
— Wine & Spirits Magazine
• One of Washington
Open Daily 10am – 5pm
State’s first artisan,
41 Lowden School Road, Lowden, WA
family-owned wineries
14 miles west of Walla Walla on Hwy 12
Taste our Reserve Wines by appointment
• Estate grown wines
509.525.0940
certified sustainable &
464358
www.lecole.com
Salmon Safe
Reserve Tasting
Named Best Tasting Room
Fridays 3pm • April to November
“The tasting staff walks
Private, seated tasting and tour of the
visitors through L’Ecole’s
historic Frenchtown Schoolhouse Space is limited. Reservations at reservetasting@lecole.com
prize-winning lineup without pretense, a modest approach that’s
Named Best Bordeaux Blend in the WORLD over £15
refreshing.” — Seattle Magazine
2011 Estate Ferguson — Decanter World Wine Awards 464202
Va Piano Vineyards WW Union Bulletin ad 2.35”x4.625” WOODWARD CANYON no bleed Tasting Room Open Daily 4/c 10:00- 5:00 Private Tastings by Appointment
Designer, Andrew Rose 651.270.0847
Since 2005
Modern Washington Wine Country Italian Bistro
Reserve House
Open Daily Lunch 11am • Dinner 4pm
Serving Lunch Thurs. - Sun. 11:30 - 3:00 May through October 464214
466726
www.woodwardcanyon.com 509.525.4129 s w. hwy 12, lowden, wa 99360 11920
4 N Colville • www.tmaccarones.com Reservations 509.522.4776 or opentable.com/tmaccarones Wall a Wall a Lifest yLes 11
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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
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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 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 DUMAS STATION 36226 U.S. Highway 12 Dayton, WA 509-382-8933 www.dumasstation.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 GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546
14. JLC WINERY 425 B. St. 509-301-5148 www.jlcwinery.com 15. CAVU CELLARS 175 E. Aeronca Ave. 509-540-6350 www.cavucellars.com 16. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 www.lecole.com 17. LODMELL CELLARS 6 West Rose St., Suite 104 206-409-4395 www.lodmellcellars.com 18. 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.
19. MANSION CREEK 6 West Rose St., Suite 105 253-370-6107 www.mansioncreekcellars.com 20. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 21. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com 22. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 23. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 www.robisonranchcellars.com
29
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24. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 25. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 26. SOLE ROSSO ESTATE WINERY 2158 Old Milton Highway 509-252-3504 www.sole-rosso.com 27. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 28. SULEI CELLARS 17 N. Second Ave. 509-529-0840 www.suleicellars.com 29. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 30. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 www.tamarackcellars.com 31. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 www.tempuscellars.com 32. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com 33. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 www.threeriverswinery.com 34. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com
ll Wa To
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12 Mill Creek Rd.
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5
WASHINGTON OREGON
35. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 36. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 www.watermillwinery.com 37. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 www.woodwardcanyon.com
Wall a Wall a Lifest yles 13
Food
What’s Cooking for Your Health This Season By Lindsey Thompson, EAMP, L.Ac.
Autumn shows up with a cutting chill in the mornings and evenings. The crisp air brings dryness and, sometimes, cold morning mists. Autumn air makes our lungs susceptible to coughs, our throats susceptible to soreness and scratchiness, and our bodies susceptible to flu and the common cold. If you are someone who easily contracts a cold or the flu, then certain bits of Chinese medical-kitchen wisdom can help you strengthen your immune system. Chinese medical nutrition looks at two main organ systems as related to the immune system, the lung and large-intestine pair, and the spleen/pancreas and stomach pair. Please note that the concept of the spleen acupuncture meridian and organ in Chinese 14 Wall a Wall a Lifest yles
medicine is best translated as a combination of both the actual spleen and the pancreas. The autumn season is associated with the lungs and their paired organ, the colon. These organs are not only related to the season of autumn, and the chill of autumn air, but they are also related to the color white, and acrid, pungent, aromatic spices. In traditional kitchen wisdom, one would make an effort to consume a larger portion of
white-colored fruits and vegetables, as well as aromatic spices, during the autumn season. Simply mixing aromatic herbs into rice as a side dish can benefit the lungs. You could make rice or quinoa tossed with fresh rosemary, for example. An aromatic herb or food is one that, when you inhale its fragrance, you feel your sinuses, and maybe even your chest, open up. Most of our spices, such as coriander, mustard, ginger
root, lemon grass, cinnamon, cloves, nutmeg, rosemary, sage, basil, perilla seed and leaf, curry powder and chili powder, are considered aromatic. The spleen/pancreas and stomach pair is associated with late summer or Indian summer. These two organ systems are considered the central pivot of all health, as they start the entire process of digestion in the body. If you incorporate the spleen and stomachbuilding foods during actual Indian summer, you will, theoretically, be strengthening your digestive system. The spleen and stomach meridians help your immune system in autumn because they are the “mother” organs to the lung and large-intestine pair. This idea of the mother-child relationship is the crux of how eating foods to support the spleen/stomach organs will strengthen your immune system in the autumn. If you strengthen and nourish the mother, then the child will thrive. The foods that support the spleen and
stomach are foods that are naturally sweet, bland and yellow or orange in color. Orange/ yellow squash, sweet potatoes, yams and carrots; grains such as rye, quinoa, rice, oats and millet; spices such as cinnamon, cardamom, cloves, nutmeg, allspice and honey – all nourish the spleen and stomach. If you are someone who typically catches every cold and flu during the autumn and winter months, then loading up on both the orange/ yellow foods of the spleen and stomach pair, as well as the white/aromatic foods of the lung and large-intestine pair, will help to fortify your immune system. The foods that support the lungs and large intestines are white root vegetables, fruits, sesame seeds and some grains. Turnips, daikon radish, white carrots, parsnips, rutabagas, onions, leeks and pears provide support for the lungs. The aromatic spices in our culinary spice rack also help our lungs’ ideal function. Spices such as perilla leaf and seed, curry, cardamom, mustard, horseradish, wasabi, green
Dedicated
onion, garlic, cinnamon, nutmeg, cloves, sage, rosemary and fennel also strengthen the lungs. In autumn cooking, increase the use of the foods mentioned above. In October and November, try to focus on using more aromatic spices with all of the yellow/orange foods and bland grains, since the seasonal focus has shifted to the lungs and large intestine. Luckily for us in the Walla Walla Valley, our growing season tends to parallel the Chinese medical-nutrition recommendation of what foods to eat during the autumn. The orangefleshed winter squash comes on right about when it is ideal to start making it a large part of your diet. Root vegetables and autumn pears also show up right on time. In many ways, Chinese medical nutrition mirrors the concept of eating seasonally. Many of our aromatic spices have antimicrobial, anti-bacterial or even anti-viral properties. The key is to learn what cold and flu symptoms indicate, using spices such as cinnamon versus fresh green onions and garlic.
Crafting Distinctive, Terroir-Driven Wines in the Walla Walla Valley.
Take-out Lunch Pizza • Vegan Burgers Call for Weekly Specials!
28 SE 12 th • College Place 509-386-2714 Facebook • Pinterest • Twitter fine-lymade.com See Menu @ squareup.com/ market/fine-ly-made-bakery
TA S T I N G R O O M HO UR S : Open Daily 10 a.m. to 5 p.m. 1979 JB George Road | Walla Walla, Washington 509.520.5166 | saviahcellars.com 464208
463688
Breads, Cookies, Bars, Muffins and More! All Gluten-Free, Vegan & Allergy Friendly
Wall a Wall a Lifest yLes 15
Food
Guests enjoy an intimate autumn dinner. Low lights and the warm glow from candles add a touch of coziness to cool nights, as the seasonal menu changes to reflect the inclusion of root vegetables, winter squash, heartier proteins and stone fruits into everyday meals.
Celebrate the Bounty of the Season With This Elegant Dinner By Michael Mettler / Photos by Nick Page
The Walla Walla Valley seems to breathe a collective sigh of relief when the early days of autumn descend upon the region. There is the welcome reprieve from the long, hot days of summer, the onset of high school football season (Go Big Blue!) and the tantalizing aromas of hearty, cool-weather dishes emanating from the oven. Autumn is my favorite time of the year to entertain. The chapter has closed on the casual, summer grilling parties, and the pressures of large holiday gatherings is not yet upon us. It is the ideal time of the year to invite small groups of friends over for an intimate dinner that celebrates the bounty of the season. I like to set a table inspired by the harvest season, replete with heirloom pumpkins, gourds and squash from the local farmers 16 Wall a Wall a Lifest yles
market. The table really is your chance to set the tone for your gathering. I like my dinners to be relaxed and casual, yet memorable. Along with the pumpkins from local farms, I like to sprinkle my table with elegant taper candles. The table should always feel full and bountiful. These sophisticated, yet easy-to-prepare, dishes will wow guests and family members
as you begin to hunker down for the dark days ahead. From warm brie topped with spice-roasted pears to crunchy butternut squash toasts to a mouthwatering rosemary-garlic pork loin with roasted root vegetables and apples, these recipes will leave you and your guests craving more cool autumn nights.
ReCiPe
BUTTERNUT SQUASH TOASTS 1 pound butternut squash, cubed Olive oil Kosher salt 2 yellow onions, peeled and thinly sliced 1/4 cup apple cider vinegar 1/4 cup maple syrup 1/2 teaspoon dried red chili flakes, more to taste 4 slices of country bread, 1-inch thick (we recommend a sourdough boule) 1/2 cup fresh ricotta cheese 4 tablespoons chopped mint sea salt for garnish Preheat oven to 425 F. Lay the squash cubes on a baking sheet, and drizzle with olive oil and sprinkle with kosher salt. Roast squash for 25 minutes, turning once, halfway through the cooking time While the squash is roasting, add about 1/4 cup of olive oil to a medium-sized sauté pan and heat on low. Add the onions and a teaspoon of kosher salt and cook, stirring frequently, until the onions are well-softened and darkening, at least 15 minutes. Add the vinegar, maple syrup and red chili flakes, stir, and reduce until syrupy and broken down, about 10 minutes. the mixture should have a jam-like consistency. Combine the squash and the onions in a bowl and mash with a fork until combined. Season to taste. Quickly toast the bread slices and generously spread the ricotta cheese on the toasts before topping with the mashed-squash and onion mixture. Sprinkle with mint and sea salt and enjoy!
ReCiPe
HONEY-GLAZED CARROTS 1 tablespoon olive oil 1 pound carrots, cut into 1-inch lengths, halved if thick 1 cup chicken broth 1/2 cup honey 2 tablespoons red-wine vinegar 1 tablespoon cinnamon sea salt Pepper 2 tablespoons unsalted butter in a large skillet, heat olive oil over medium heat. Add the carrots. Cook, stirring once, until they start to brown, about 2 minutes. Add chicken broth, honey and vinegar, and season with cinnamon, salt and pepper. Bring to a boil and reduce to a simmer. Cover and cook until crisp-tender, about 10 minutes. Uncover and cook over medium heat until the carrots are tender and the liquid is syrupy in consistency — 7 to 9 minutes more — until only a small amount of liquid remains. Remove the skillet from heat and add the butter. swirl until the butter is melted. season with additional salt and pepper.
ReCiPe
WARM BRIE WITH SPICE-ROASTED PEARS 3 large Bartlett pears 1/2 lemon 3 tablespoons unsalted butter 1/4 cup brown sugar 1/2 teaspoon cardamom 1/2 teaspoon cinnamon 1-pound wheel of brie cheese 4 tablespoons honey 24 sesame Melba toast crackers Quarter the pears lengthwise and cut each into quarters, removing the core. Squeeze the lemon over the pears. in a medium skillet, heat butter over medium heat. Add sugar and stir until it dissolves. Add pear slices and spices, and sauté for about 10 minutes until the pears begin to brown and break down, stirring regularly. Cut the top rind off the brie and place the brie on a microwave-safe tray and microwave on high for 60 to 90 seconds. scoop the pears atop the cheese, drizzle with honey and serve with the Melba toasts as a dessert course. Wall a Wall a Lifest yLes 17
Food ReCiPe
ROSEMARY-GARLIC PORK LOIN WITH ROASTED ROOT VEGETABLES AND APPLES Ingredients for Caramelized Apples 6 tablespoons unsalted butter 1/3 cup brown sugar 2 pounds Golden Delicious apples, peeled, cored and cut into slices
Ingredients for the Pork Loin 1 pound turnips, cut into chunks 1 pound parsnips, cut into chunks 2 medium-sized Walla Walla Sweet Onions, quartered 3 teaspoons kosher salt, divided 2 teaspoons freshly ground black pepper, divided 1/3 cup olive oil, divided 2 tablespoons fresh rosemary leaves, divided 4-pound pork loin roast Kitchen string 2 tablespoons Dijon mustard 5 garlic cloves, coarsely chopped 6 large garlic bulbs 1/4 cup apple cider vinegar Preheat oven to 425 f. in a large skillet over medium heat, melt butter for apples. sprinkle brown sugar into the butter and stir until the sugar melts, about 1 minute. Add apples and sautĂŠ until the apples are brown and tender and juices form, about 10 minutes. Pull from heat and allow apples to rest at room temperature. in a large bowl, combine turnips, parsnips and onions. sprinkle with 1 teaspoon salt and 1 teaspoon pepper. In a large roasting pan over medium-high heat, sautĂŠ vegetables in 3 tablespoons hot olive oil for 8 to 10 minutes, until caramelized. Remove from the heat and stir in 1 tablespoon of rosemary leaves. Using the kitchen string, tie the pork loin, securing it at 1-inch intervals. sprinkle the pork with the remaining 2 teaspoons salt and 1 teaspoon pepper, and place on top of the vegetables in the roasting pan. stir together the mustard, chopped garlic, 1 tablespoon olive oil and remaining 2 tablespoons of rosemary, and spread the mixture over the pork. Chop off the pointed ends of the garlic bulbs and drizzle with the remaining 1 teaspoon of olive oil. Arrange the garlic bulbs, cut sides down, around the pork in the roasting pan. Bake for 1 hour and 10 minutes, or until a meat thermometer inserted into the thickest portion of the roast registers 160 f. Let the roast stand at room temperature for 10 minutes. transfer the pork and vegetables to a serving platter, reserving drippings in the pan. Add apple cider vinegar to the pan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring often, for about 3 minutes or until thickened. Pour over the vegetables. slice the pork and serve with the roasted root vegetables, garlic bulbs and caramelized apples. 18 Wall a Wall a Lifest yLes
Walla Walla
Dining Guide
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.
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.
Breakfast
Kid-Friendly
Lunch
Outdoor Dining
Dinner
Under $10
Reservations Recommended Food Past 10 p.m.
$11-$25 Over $26
Wall a Wall a Lifest yLes 19
People
A Basketball Bucket List – Two Coaches Push Their Teams to New Heights By Jim Buchan / Photos by Nick Page
If they were virtuoso pianists, they would be Ferrante and Teicher of “Moon River,” “Exodus” and “Lawrence of Arabia” fame. If they were master-painters, season, moving her record at WhitRembrandt and Picasso, perhaps. man College to 203-134 as she apComedians? How about Abbott proaches her 14th campaign. and Costello or Martin and Lewis? If there is a rivalry between the Or famed athletic duos such as base54-year-old Hazeltine and Ferenz, ball’s Mantle and Maris, football’s 45, it’s strictly on a friendship basis. Montana and Rice, or golf’s Nicklaus Their teams scrimmage each and Palmer. other during the preseason. The But Bobbi Hazeltine and Micoaches communicate with each chelle Ferenz are none of these. other during the course of the reguThey are in the business of college lar season and attend each other’s basketball. They are coaches right games when schedules allow. On here in the Walla Walla Valley who occasion, players from Hazeltine’s are traveling on a parallel plain two-year program have transferred and have turned their respective to Whitman to play their final two women’s programs into two of the years. best in the Northwest. And during the off-season, HaOne can easily argue that other zeltine and Ferenz work together than Kim Cox, the architect of Deon a team camp in June at WhitSales High School’s 19-time stateman’s Sherwood Center and a youth champion baseball program, Whitcamp in July in the Dietrich Dome man College’s Ferenz and Walla Walon the WWCC campus. la Community College’s Hazeltine “I don’t remember the first time are the two most successful coaches I met Michelle,” Hazeltine says. “But in Blue Mountain Country. you always somehow work with When Ferenz took the stage in the other coaches in town. I was May to accept the Blue Mountain decent friends with Cathy CrossSports Awards Coach of the Year trolin, who was the Whitman coach phy, she made her second acceptance before Michelle.” speech in as many years, and third, One of Ferenz’s first recruits overall, in her 13 years at Whitman. when she arrived on campus was Ferenz, who took her Missionaries Mandee Romero, who had just all the way to the NCAA Division III helped Hazeltine win her first national championship game this NWAACC title at the WWCC helm. past season, was also honored as “We are both pretty structured,” Michelle Ferenz of Whitman College took her Missionaries to the NCAA Coach of the Year in 2004. Ferenz says, comparing her proDivision III National Championship Game this past season. Hazeltine has twice been distingram to Hazeltine’s. “We’re both guished as Blue Mountain Coach of pretty fundamental, and we expect the Year in her 15 seasons at WWCC. She won has been a Coach of the Year finalist no fewer our kids to do the right things consistently.” it for the first time in 2001, her second year than 11 times. “I know that we both like good kids, good on the job, and again in 2010. Furthermore, That lofty level of consistency allowed students,” Hazeltine says. “There have been a Hazeltine, who has guided her Warriors to 14 Hazeltine to surpass 300 coaching victories few times when we have recruited the same consecutive appearances in the Northwest at WWCC during the 2012-13 season, and she players, but we’ve never battled about it beAthletic Association of Community Colleges will take a 326-119 record into her 16th season. cause we are not like that. I do like them to Championships and captured a pair of titles, Ferenz’s team posted a 31-2 mark this past visit Whitman first and see how expensive it 20 Wall a Wall a Lifest yles
WWCC’s Bobbi Hazeltine has guided her Warriors to 14 consecutive appearances in the NWAACC Championships and has been a Coach of the Year finalist 11 times.
is. Then we look better and better.” Mostly, though, it’s a matter of mutual respect for each other’s coaching acumen. “You’re not supposed to keep score when you scrimmage, but someone on the bench always does,” Hazeltine says of those preseason skirmishes. “If we come within 15 points of Whitman, it’s a big deal and our girls brag about it. I tell them it’s because Michelle pulled her starters.” Not so fast, Ferenz says in response. “These last couple of years I have had all these very good juniors and seniors, and it has been a mountain higher for Bobbi’s teams,” Ferenz says. “But it hasn’t always been that way. The first couple of years we scrimmaged, they kicked the crap out of us. “Bobbi’s kids always run things so well. We have to come out focused on playing disciplined, because if we don’t defend or get back or block out, her kids exploit it.” And since they compete at different levels and never face each other during the regular season, Hazeltine and Ferenz are happy to share. “One of my summer projects,” Hazeltine says, “was watching Michelle’s game films. I’m trying to make us better by watching her team. I ask our kids to go and watch Whitman play as
often as possible, and I tell them, ‘That’s how we want to play.’ Very disciplined.” “We talk about each other’s team all the time,” Ferenz says. “And I am always stealing her ideas. We talk a lot in general about kids and coaching. Bobbi is at a different point in her career than I am, but I am getting there.” Alike as they seem to be, Hazeltine and Ferenz come from quite different backgrounds. Hazeltine grew up in rural Idaho and graduated from tiny Craigmont High School in 1978 after earning all-state honors and leading the Huskies to a state basketball championship her senior year. A 5-foot-8 point guard in basketball, she also played volleyball, which would serve her well early in her coaching career. Hazeltine went on to play basketball for two seasons at North Idaho College in Coeur d’Alene and actually played against WWCC during that period. She then transferred to the University of Idaho in Moscow and earned her bachelor’s degree in education in 1983. Hazeltine began her coaching career at Troy, Idaho, and spent 14 years there. She led the Trojans to five state championships in basketball and four state volleyball titles before being hired away by WWCC in the fall of 1999. “I was good friends with Jim Greene, the
volleyball coach at Pomeroy, and he told me the Walla Walla job was open and that I should apply,” Hazeltine remembers. “We had just lost the state championship basketball game by three points and I was pretty down, but someone else told me that junior college basketball was not that different than high school basketball. “And I found that to be true. Basketball is basketball. The intensity is higher, but I do a lot of the same things now that I did in high school. The difference is you have better players, and you get to pick your players.” The bigger challenge for Hazeltine during her first year at WWCC was that her husband, Rory, had to stay behind in Idaho for employment reasons. “We were apart for 14 months,” Hazeltine remembers. “He needed to find a job, so he stayed behind in Troy. We were making house payments in two towns, and I was raising two kids on my own, which was the toughest part. Going to work was the easy part.” Ferenz grew up on the busy I-5 corridor. She began her high school career at Chief Sealth in West Seattle, but transferred to Auburn High north of Tacoma when her family moved between her sophomore and junior years. Ferenz competed in track and field, cross Wall a Wall a Lifest yles 21
People country and volleyball, in addition to playing basketball, where she excelled as a 5-11 small forward by earning all-Metro honors as a sophomore and was an all-conference player as a senior. After graduating from high school in 1986, Ferenz began her collegiate career at Highline Community College and played in two NWAACC tournaments, placing fifth as a freshman and losing to Skagit Valley in the championship game the following year. Ferenz finished her basketball-playing career at Eastern Montana in Billings before returning to the Northwest to begin her coaching career at Okanogan. “I was at Okanogan for nine years right out of college,” Ferenz recalls. “Okanogan did not have a good tradition in girls’ basketball, but I fell into some stud athletes.” The Bulldogs averaged 18 wins a season under Ferenz and qualified for the state tournament three times. She was twice named Caribou Trail League Coach of the Year. But when her husband, Chris, got the chance to become the boys’ head coach at Anacortes, Michelle left the varsity coaching ranks and was coaching a junior high girls’ team when the Whitman College opportunity arose. “I was skeptical at first,” Ferenz recalls. “I didn’t know how to recruit, Whitman didn’t
have scholarships, and if you weren’t a 3.8 (GPA) student, don’t call me. That sounded overwhelming. “But Chris hated the rain, and he wanted to get back to Eastern Washington. And one of my former high school players, Jeannette Goldmark, had played for a couple of years at Whitman and she loved it there. She said, ‘You should apply. You’d be great.’ “So I did. And I guess they were desperate, because they hired a junior high coach.” With All-America point guard Heather Johns returning for her senior year, Ferenz and the Missionaries will be gunning for a third straight appearance in the national spotlight this season. Hazeltine’s Warriors will be in search of another East Region title and a 15th consecutive trip to the season-ending Northwest Athletic Conference Championships. (The name was changed this year.) And both coaches welcome the challenge. “I figure, the day I am not excited for the next group and the next challenge is the day I should quit and do something else,” is Ferenz’s view. “I am excited to see what happens next.” “I always get rejuvenated during the offseason,” Hazeltine says. “And when I think about Michelle’s run in the tournament, well, if you can’t get excited about that ...” Hazeltine considered making the jump to
the four-year level earlier in her coaching career. She twice interviewed at Idaho and once at Eastern Washington but never quite reached the point where she was ready to leave Walla Walla. With all the national attention Ferenz has received in the last two seasons, she could find herself in a similar decision-making situation in the near future. But leaving Whitman would be a difficult call, she says. “What Whitman has done these last 13 years has been phenomenal,” Ferenz says. “Support from the administration has increased, and the program now is what it always could be and should have been. It has been especially fun the last couple of years. Not any easier or less work, but fun. “For me to complain, I would look like the biggest jerk.” “I am happy with where we are,” Hazeltine says. “Our goal is to win a championship every year, and if we don’t end the season with a win, it’s a big disappointment. It gets harder and harder to qualify for the tournament, but that is the measuring stick for our success and I am happy with it. “Like Michelle, I don’t want to complain, because there are a lot of coaches who would kill to have programs like we have.”
Since they play in different divisions, there is no rivalry between the two coaches, but they say there is a great deal of respect. 22 Wall a Wall a Lifest yles
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People
Solving the Puzzle of the Meaning of Life Although ALS sufferer Gary D’Agostino can’t work on boilers and motorcycles as he once did, he performs “maintenance” on life itself, in a tireless effort to find its meaning. By Ben Spencer / Photos by Steve Lenz One morning in the summer of 2006, I sat of that fraternity.” running from behind the scenes — the Dan looking at a maze of boiler piping with a wrench Getting initiated into that community of Parks and Bill Duncans and Richard Shepards in one hand and a head full of questions. My maintenance workers is a formidable task, beof the world — a kind of infallible, mythologiobjective was to join two pipes together — a cause there are two prerequisites: you need to cal figure. simple task. I mustered up Throughout the two my courage and placed the summers I spent working wrench on the pipe joint. with Dag in the Whitman I shoved against the rusty College Physical Plant, I contraption as hard as I observed that his office, a could, and the thread of the small corner carved out of pipe stripped off. the back of the boiler house, Defeated, I looked over was littered with artifacts my shoulder to see my menthat told a story about the tor standing behind me. He riddle-filled work that goes was grinning. And clear as into keeping a boiler house day, I remember him saying, running. “There’s no such thing as In 2010, Dag was dipermanent failure. So don’t agnosed with ALS, or Lou you dare be afraid of it. Try Gehrig’s disease. The disease again.” unjustly took away his abilGary D’Agostino, or ity to do maintenance work “Dag,” as his closest friends with his hands, but it didn’t call him, looks like a guy take away the power of his who grew up in the boiler mind or the authenticity house he once called an ofof his soul. Dag is still the fice. (D’Agostino is now resharpest tack in the drawer, tired.) The scars and burns without question one of the on his hands, the grease most intelligent, soulful and under his fingernails and introspective people I’ve ever the wrinkles next to his met. eyes acquired from years Although he can’t work of squinting at mechanical on boilers and motorcycles puzzles in a state of deep as he once did, Dag performs contemplation are what “maintenance” on life itself, Dag refers to as “the badges Gary D'Agostino in his backyard, where he enjoys observing the natural world, from the in a tireless effort to find 22 shades of green he's counted to the many varieties of songbirds – observations he says of honor that you can’t get would not have happened if he didn't have ALS. its meaning by utilizing rid of after working a trade the same problem-solving for so many years.” be born with an innate talent for knowing how method he used as a boiler technician — “The Dag describes a community of men and to fix things, and you have to prove you have Tao of the 3 C’s”: women who work in the trade professions the tenacity to make a living doing so through • “What is the condition of the prob— boiler men, plumbers, carpenters, HVAC years of trial and error, of making mistakes lem or phenomenon — what is its technicians, groundskeepers and custodians and not accepting failure as the final outcome. current state?” — who share these commons characteristics, As Dag sees it, failure is feared by most • “What is causing it?” these badges of honor. The kind of people who people in our world when, in reality, it should • And, “What is the cure? How do I go to work with their name over their shirt be embraced as a part of life and viewed as an fix or better understand it?” pocket and are proud of it. opportunity to develop as a human being. Dag believes the only requirement for being “Although I don’t regard myself as one of the In my eyes, Dag is, like all the people I able to use the 3 C’s, in examining a mechanical best,” Dag says, “I’m honored to be a member worked with in keeping Whitman College problem or one of life’s befuddling questions, Wall a Wall a Lifest yles 25
People
Gary visits the boiler house at the Whitman College Physical Plant.
is humility. “You have to be completely innocent, without any preconceived notion of how a problem will be solved,” he explains. “From that point on, it’s a win-win situation. You’ll learn something! Humility is the most important thing a diagnostician can have.” In an effort to better understand exactly what Dag meant, I asked if he had a specific story that captured the power of the 3 C’s at work. Before delving into the “tragically comic and painful experience, in which I was a hero in one situation, and a villain in another,” Dag said, “I don’t feel a sense of accomplishment in either one of the situations as much as a sense of acquisition. I acquired wisdom. The road was different, but the result was the same.” He continued: “The diagnostician, by definition, has to look at life and distinguish the vagaries from reality. We have to look at life in 360 degrees. “So, the boilers at Whitman run on two different systems: natural gas, and, if the gas was 26 Wall a Wall a Lifest yles
to be cut off for some reason, the boilers run on oil. Oil is the backup. At least one of the boilers will be able to stay running at all times and keep the campus warm. “One fall, I put oil in the reserve of the boiler. It should have worked fine. But two weeks later when I came back from vacation, I tried to fire it up — nothing. The thing was going on what is called ‘lock out.’ I took the different steps to get the boiler ignited. I thought about it, puzzled about it. The next morning, when we were sitting having coffee in the staff room at the Physical Plant, I leaned on the two HVAC guys — Billy Duncan and Richard Shepard, both of whom are some of the best diagnosticians I know. “I told them that I put 10,000 gallons of oil in the reserve. Of course, they asked if I had dipped the tank — to test whether or not there was oil in it, like you would with the oil in your car. And I said, ‘I don’t need to dip it — there’s 10,000 gallons in it!’ “Bill and Richard said they were coming back at 1 o’clock, and if I didn’t dip the tank by
then, they weren’t talking to me anymore. And so I dipped it after they left. No oil. “The world was coming to an end! I figured I might as well go into a hole, beat myself to death and die. But it suddenly dawned on me that before I went on vacation, I told one of my co-workers to run oil out of the reserve so that we could replace it when I got back. “I realized that I didn’t bother to check the log. I wasn’t investigating. I was being reactive, not proactive. So, after I dipped the tank, I started refilling it, bought Bill and Richard lunch, and from that point on became known as ‘Dip-It Dag.’” Later on, Dag made up for forgetting to use the 3 C’s in that instance and became the hero. “Two years passed. Richard Shepard brings his ski boat to one of the parties we have during the summer on the Snake River. We went out for a ride. Five miles upriver, the water pump on the outboard of the motor died. We figured that we would have to float back to the park. “I used the 3 C’s, realizing that the problem was simpler than we thought, and that
the cure was right in front of our eyes — we could rig the bilge pump on the boat to cool the outboard. Rich, Billy, Mike Williard and myself rigged it using tape, bailing wire and anything else we had on the boat, and got back to the park. Otherwise, we might still be on the river. When we got back, I said, ‘Don’t ever call me ‘Dip-It Dag’ again.’” After Dag finished his story, I asked him how the 3 C’s can be applied to life, to find its meaning or simply to navigate it more effectively. “With the 3 C’s, you have to take things in steps. Absorb it — physically feel what part of the system isn’t functioning properly. When you look at life like it’s a stage, you realize that we’re the stage crew — maintenance workers, diagnosticians, human beings. Without the stage and the auditorium, the play can’t go on. Yet when you look at the marquee, you often don’t see the names of the people who work behind the scenes to help the production happen.” Although our world doesn’t always recognize the people who work behind the scenes to make things work, the scars, the burns, the grease under their fingernails and the wrinkles next to their eyes — those badges of honor — might be recognition enough, given that they tell a story about the hero who acquired them through their years of fixing things: fixing life itself, or other problem-prone systems. Whatever complexities life throws at us, we can approach them with the serenity afforded us by a simple schematic such as the 3 C’s, using our experience and strength to overcome the challenges that are part and parcel of being human. The example Dag has set — the grace with which he has dealt with the complications of ALS, which is akin to the grace with which he solved the most intricate of mechanical riddles in his time as a mechanic and boiler technician — stands as living proof that a problem is fixable so long as you approach it with a sense of humility and the willingness to refuse defeat when confronted with small failures. These failures ultimately allow us to grow and develop a better understanding of what matters most in our lives. In Dag’s words, “You know what, this sounds weird, but the Serenity Prayer captures what’s most important in life — we need to have the humility to accept the things we can’t change, the courage to change the things we can, and the wisdom to know the difference between the two. It is as simple as that.”
Liz D'Agostino spends a good deal of her time caring for her husband, though she says she does so gladly. One of the many gifts his wife has given him, Gary says, is the beautiful, contemplative space she created in their backyard. Liz planted a garden, which attracts songbirds, and restored the creek, now filled with frogs and other wildlife.
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Education
Mike Gobel teaches an AVID class at Walla Walla High School. (Photo by Steve Lenz)
Ready, Set, Go AVID prepares Walla Walla students for excellence – and college. By Diane Reed Viviana Castillo was born in Mexico, and came to the United States at an early age. She always knew she wanted to go to college, and her mother, Coco Juarez, encouraged her. But despite her achievements in school and her newfound fluency in English, Castillo didn’t fully understand what it would take to go to college. Fortunately, she applied to, and was accepted into, the Advancement Via Individual Determination program at Walla Walla High School. She remembers, “I don’t think I understood what (going to college) really meant, prior to AVID. I didn’t even know that your GPA was that important.” This poised college student was referring a
system developed by AVID, a 34-year-old nonprofit organization dedicated to providing resources for schools to prepare students for college and other postsecondary opportunities. The nationwide organization also trains educators and administrators to work with students — especially traditionally underrepresented students — to ensure success in high school, college and careers. Pamela Good, elementary program manager for the Western District of AVID, stresses that, through training, resources and continuing education, AVID provides a framework for teachers to implement the organization’s innovative system. In Walla Walla, AVID — funded in part by
the school district and the Gear Up program at Washington State University — is available at Sharpstein Elementary School, Pioneer and Garrison middle schools, and Walla Walla High School. The districtwide AVID program begins in the middle schools, but some students get an early opportunity to participate at Sharpstein Elementary. Principal Matt Bona brought the program to Sharpstein after he was involved in AVID for three years at Wa-Hi. Bona believed that familiarizing students at an early age with the principles of the system would not only prepare them to be good students, it would open opportunities for some of them to participate Wall a Wall a Lifest yles 29
Education
Zachary Pacheco, a freshman at Walla Walla High School, works on learning the Cornell Method of note taking. (Photo by Steve Lenz)
throughout their school years. At Sharpstein, the introduction to AVID in fourth and fifth grades includes the four Core Essentials. Essential One focuses on instruction through writing, inquiry, collaboration, organization and reading. Students learn to use planners, binders and organizational tools, as well as note-taking skills. Essential Two calls for building a rigorous college-going culture. Essential Three centers on leadership to implement the system. Essential Four focuses on systems to ensure the quality of AVID Elementary. Sharpstein has adopted a college theme, and each classroom picks a college or university to follow. Teachers’ alma maters are featured in displays, encouraging students to begin to think about higher education and talk to their teachers about the schools they had gone to. Wa-Hi students in the AVID program become mentors to the elementary students, helping with notebook checks and class discussions. Community members come in to talk to students about their college experiences. Middle school is a point of transition for 30 Wall a Wall a Lifest yles
students. Pioneer Middle School Principal Mira Gobel is a strong believer in the AVID program and the involvement of parents in its success. “It doesn’t just change students, it changes their families. Parents of AVID kids want their younger children in the program.” During sixth grade, students continue with, or learn, organizational skills, and maintain their binders, which are checked weekly. A popular activity at Pioneer Middle School is “extreme binder makeovers” during the lunch hour once a week. Students strive for points for having complete binders, which earn them “gold coins” that they can spend at the school store. At the end of sixth grade, students are evaluated, and a group of seventh- and eighth-grade students are enrolled in an AVID elective class that continues to build on study, writing, reading, inquiry and organizational tools. There are 75 students in the AVID program at Pioneer. As they approach high school, students who demonstrate their potential for college and postsecondary studies are nominated by their teachers for the high-school AVID program. The students must apply for the program, get their parent’s signature, provide a writing sample
and go through an interview. Students must also commit to taking honors and/or advanced placement and college preparatory classes. Mike Gobel, mathematics and AVID teacher
Viviana Castillo is a successful AVID graduate pursuing a degree in oceanography at the University of Washington. (Photo by Diane Reed)
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at Wa-Hi, says there are 65 AVID students in each grade, and they commit to the AVID elective class for all four years of high school. The class provides intensive support for the students, targeting academic skills and behaviors, collaboration and creating a positive peer group. Participants must also maintain their GPA in their other classes. The AVID class teachers stay with the students for all four years, creating a close-knit and supportive atmosphere. In addition to honing academic skills, the program works with the students to navigate the college admission process, including field trips to private and public colleges and universities. There is also assistance in writing college applications and essays and the financial aid and scholarship process — many of the AVID students earn scholarships Does AVID work? Nationwide, there are 750,000 students in the AVID program, and 29,000 educators. The students completing the AVID program in Walla Walla represent a cross-section of student demographics. Many of them will be the first person in their family to go to college. In the general high school population, about 34 to 37 percent of students enter postsecondary education. For AVID graduates, the number jumps to 92 percent. Castillo is one of them. A sophomore at the University of Washington, she’s majoring in oceanography. She serves as an intern with the Coastal Observation and Seabird Survey Team at the university, and has worked with at-risk children. She will spend her fall semester as an exchange student at the University of Hawaii. She’s thinking about oceanographic research and teaching for her future career.
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Homes
The front of Gehlhausens' passive-solar home is welcoming and bright, in addition to being unconventional.
Build Your own Oasis By Karlene Ponti / Photos by Nick Page
With knowledge and a plan, you can do just about anything. When Lynore and Tim Gehlhausen bought the property at 854 Reser Road in late 1990, it was pasture land ready to become an oasis. The site is 2.2 acres, set back from the road with a very long driveway. The Gehlhausens’ passive-solar home and sanctuary was begun in 1991, when they started excavating and digging. Actual construction took until early 1992. But working toward that accomplishment took time. They had planned this for years, but the reality of it began with excavators moving dirt around, and rocks — lots of rocks. To get started, Lynore and Tim did a tremendous amount of research on energy-efficient 32 Wall a Wall a Lifest yles
construction. This included a trip to the National Center for Appropriate Technology in Butte, Mont., where they put in some long hours. “We studied it for 10 years,” Lynore says. “We sat in bed, drinking coffee, and drew up plans. We knew we wanted passive solar. Initially, we were looking for a hill. We found the location — it was a pasture, so we just dug in. It had a creek — no trees, no buildings. “We built all of it,” Lynore says. “I was Tim’s assistant — I learned things I never thought I’d do.” She said it has certainly been an interesting process. “It’s fascinating. I’d never been involved
in building a house.” Tim has experience in drawing up plans and then building structures. He also worked for years as a firefighter for the city of Walla Walla. The home is designed to maximize everything the couple had available, such as location and layout, to achieve the passive-solar temperature-control. “The front faces true south,” Tim says. “The windows are set so they follow the sun.” They are placed strategically all on the south side, so the sun does the maximum heating in winter, and its effect is minimized in the hot summer.” “The sun shines in only in the winter,” Lynore says. “It stays nice in the summer.”
The house is built so that most of the windows face south to collect the warmth and light of the sun as it arcs from east to west.
The master bedroom is a sanctuary, and the couple spends many mornings drinking coffee in bed, planning their day. Wall a Wall a Lifest yles 33
Homes “The floor tiles are over concrete,” Tim says. builder. He’s building us a camper, and he built made at the Washington Territorial Penitentiary “It’s well-insulated from heat and cold.” my chair.” And quite a bit more. in the 1880s. The home is snug and comfortable, with Lynore and Tim saved and re-purposed The home is large: Tim estimates the main light pouring in at just the perfect angle to hit many items that were going to be destroyed floor is more than 1,800 square feet, and the the brick and warm the home naturally. The in demolitions of old buildings. Tim had a colupstairs is about 600. The main level has two sunlight on the brick has bedrooms and two baths; a calming effect the couple the upstairs has one bedenjoys. room, one bath and a sewThe home is surrounding room. ed by earth on three sides, “We built all of it, exinsulating it. This configucept the kitchen cabinets,” ration means the front of Tim says. “We acted as our the main floor resembles own contractors.” a large daylight basement. He said they also had The ground temperature help from professional here averages about 55 deexcavators to prepare the grees, so the home is prosite for the initial work. tected from temperature And friends — friends extremes in all seasons. On helped a lot. hot, 100-degree days, the “If we didn’t have our house will get up to about firemen friends to help us 81 or 82 degrees. with the concrete, I don’t Lynore and Tim have know what we would have forced-air natural-gas heat, done,” Lynore says. “It was but rarely use much of it. a huge job.” “We only heat it 10 deTo put together a degrees,” Lynore says. sign for a passive-solar They have a huge panhome and do it yourself, try that remains at a much they said, “Study.” lower temperature than When they initially the kitchen and living went to the library to start room. researching passive-solar The couple chose earth construction, there wasn’t colors that blend in nicely much material available. with the sweeping views Now there is much more, of the yard and creek. The and it is accessible online. walls are deep green in the The Gehlhausens are bathroom, with color-coorvery happy with their credinating trim and a large ation, but have been there soaking-tub. a long time and have made Lynore’s favorite room some changes. is the living room on the “We’ve been here 22 main floor. years now, and we re“The living space is placed the countertops. where we are the most. It’s One major change was, a great gathering place. We A main-floor bathroom echoes the Americana theme in the house with green floral wallpa- the upstairs was one big have a large family we all per and an old-fashioned bathtub. room,” Lynore says. “Tim gather around. The sunbuilt walls to divide it up room expands the space available,” she says. lection of old schoolhouse lights they salvaged and make it more usable.” The master bedroom is a favorite of hers, and incorporated into the new construction. The couple’s huge, multiyear project has as well. The hanging lamps in the sunroom used to be been very successful, resulting in a home they “It’s my oasis,” she says. upstairs in the building that formerly housed love and enjoy. It satisfies their desire to live Its window looks out over the yard and the Purple Parasol, and the light in the bedroom gently with and within the earth, in comfort creek, their sanctuary within the home. This is from the old Jefferson School. and beauty. room has a very calming energy to it. The hallway lights came from the WashTim loves his shop. ington School remodel, and bricks in the main “He has a huge shop,” Lynore says. “He’s a room are from a demolished home. They were 34 Wall a Wall a Lifest yles
Secret Gardens
The Gehlhausens planted the willows in 1992, but the trees look like they've grown there for ages.
Plant Trees and Make Your Own Shade By Karlene Ponti / Photos by Nick Page
When Lynore and Tim Gehlhausen bought the property at 854 Reser Road, it was a pasture — the home, gardens and all the landscaping were added through the years. The large trees sit happily next to the creek that runs through the property, and flower and vegetable gardens have blossomed all around the house. Lynore has an assortment of plants, a number of trees, vegetables and a lot of flowers. “I love flowers, and it shows,” she says. She’s very practical about the large yard and garden. “It’s very haphazard, but whatever works, stays, and whatever doesn’t work, goes. It just evolved,” she says. “We had no shade for years,” Lynore says. But she and Tim did have a plan. Her former employer, Ned Shafer, gave them sapling trees to plant. They have the spring-fed Caldwell Creek running through their property, so the trees loved the location and began to grow, especially the birches and willows.
The large willows are so acclimated to the area, they look as though they’ve been beside the stream for a century or more. Lynore added colorful relics she found on the property to walkways and the garden. The front sidewalk has a section embellished with shards of very old dishes. “We dug in there, and it turned out to be a gravel bar. We had huge boulders in piles all over; then we started finding all that stuff — lots of pieces of plates. We saved everything to honor the memories of the past.” The Gehlhausens have found creamers, lids to tea pots and colorful bits of broken plates. “We never found any whole plates, just pieces,” Lynore says. “I just sprinkle them around. I have a whole jar of plate pieces.” The contents of the jar also add sparkling
bits of color to cement, sidewalks and anywhere else Lynore feels called to place them. Many of the construction materials used were also salvaged, the perfect form of recycling. “We’re savers,” Lynore says. She loves color, so the garden has a number of flowers in a variety of bright colors. Salmonpink poppies are near a purple ground cover. The color variations look bright, and red flowers mix in nicely. The plants have different leaves and heights to provide variety and texture. The couple also has a pile of rocks across the creek, the re-purposed sandstone facade of a bank. They were able to use the large pieces of sandstone for rock walls in the garden, and it looks impressive just lying in the grass. “Sort of like Stonehenge,” Lynore says. Wall a Wall a Lifest yles 35
Secret Gardens
Gardening is a creative outlet for Lynore and she enjoys whimsical containers, such as this old bathtub filled with petunias.
Though the spelling on the nameplate isn’t quite right, Lynore (Susie) loved this recycled iron headboard. 36 Wall a Wall a Lifest yles
There's a place to sit and daydream as the sunlight pours through the willow branches.
Variety in the height and texture of the plants makes up the thriving garden. Wall a Wall a Lifest yles 37
OCTOBER “Greatest Photographs of the American West.” Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748.
Walla Walla Symphony Soirée featuring Julia Salerno, violin, and Benjamin Gish, cello. 7:30 p.m., Reid Campus Center Ballroom, Whitman College. Details: 509-529-8020.
THROUGH OCT. 31
OCT. 4-DEC. 31
Venture into the Corn Maze and find your way. Thursday-Sunday, 853 Five Mile Road. Details: 509525-4798.
The Dayton Historic Depot hosts the “Columbia County Art Show,” featuring the work of many area artists. Details: 509-382-2026.
THROUGH OCT. 25
OCT. 2
“First Thursday” Concert at St. Paul’s Episcopal Church features jazz pianist Mark Brown, director of Friends of Children of Walla Walla. 12:15 p.m. Details: 509-529-1083. OCT. 3-4
DeSales Catholic High School’s annual Sausage Fest. Details: 509-525-3030. OCT. 3-5
Walla Walla Drag Strip hosts races. Details: 509301-9243 or wwdragstrip.com OCT. 4
Learn about the art and process of spinning and weaving at the annual “Sheep to Shawl” event at the Kirkman House Museum. Details: 509-5294373. Historic Dayton shines with a tour of some of its many historic buildings. Details: 800-882-6299. Frenchtown Rendezvous includes dinner, cultural displays, dancing, silent auction and raff le. 1-5 p.m., Frenchtown Hall, Lowden. Details: frenchtownpartners@charter.net
OCT. 5
The AAUW Walla Walla Valley Kitchen Tour shows off some of the area’s most beautiful kitchens in its annual tour. The self-guided tour showcases kitchens in new and remodeled homes. Tickets are available at Earthlight Books, Sweetwater Paper & Home, and Bright’s Candies and Gifts. Kitchens are open for touring from noon to 5 p.m.; participants begin the tour at Jacobi’s Cafe, 416 N. Second Ave. Details: wallawalla-wa.aauw.net
OCT. 18
The Fall Furr Ball, annual fundraiser for the Blue Mountain Humane Society. Dinner, live and silent auction, and dancing to the music of The Penrose Lane Band. 6 p.m., social hour. Walla Walla County Fairgrounds, Historic Pavilion. Details: 509-5295188. OCT. 24
Whitman College Music Department presents the Sampler Concer t. The evening includes the Whitman Chorale and Chamber Singers, Orchestra, Wind Ensemble and Jazz Ensemble. 7 p.m., Cordiner Hall. Details: 509-527-5232. OCT. 24-26
Walla Walla University Family Weekend. Students’ families and friends are invited to campus. Details: 509-527-2656.
OCT. 7
OCT. 31
The Walla Walla Symphony “Curtain Up!” features Verdi’s Triumphal March and Ballet from “Aida.” 7:30 p.m., Cordiner Hall. Details: 509-529-8020 or wwsymphony.org
Little costumed trick-or-treaters visit merchants. 3-5 p.m., Downtown Walla Walla. Details: 509529-8755.
OCT. 11
The Italian Heritage Days Festa, sponsored by the Italian Heritage Association, includes historic exhibits, music, costumes, food, contests and grape stomp. Walla Walla County Fairgrounds. Details: 509-527-3247.
The YMCA Spooktacular offers plenty of games and treats. Free. 5:30-7:30 p.m. Details: 509-5258863. SUBMIT YOUR EVENT
Send your event details to Karlene Ponti: 509-526-8324 or karleneponti@wwub.com
Regular Events TUESDAY
FRIDAY
“Trivia Game Night.” Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865.
Pianist Carolyn Mildenberger. 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
WEDNESDAY
First Wednesday of the month, wine tasting. Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
The first Friday of each month, free admission at Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748.
Music. Rogers’ Bakery, 116 N. College Ave., College Place. Details: 509-522-2738.
Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800654-9453.
Record your music. 5 p.m., Open Mic Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
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. 38 Wall a Wall a Lifest yLes
Music or DJ. 10 p.m., Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865. SATURDAY
The Downtown Farmers Market sets up shop at Crawford Park, Fourth Avenue and Main Street. Details: 509-529-8755.
The Walla Walla Valley Farmers Market at the Walla Walla County Fairgrounds. Details: gowallawallafarmersmarket.com 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: 509525-7482. Music or DJ. 10 p.m., Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865. Living History interpreters portray the people of the past. 2 p.m., Fort Walla Walla Museum. Details: 509-525-7703. SUBMIT YOUR EVENT
Send your event details to Karlene Ponti: 509-526-8324 or karleneponti@wwub.com
Photos by Steve Lenz
Where in Walla Walla?
Last issue’s clue:
Wayne Chabre's “Guard Pigeon” perches at which popular plaza?
Answer:
Land Title Plaza
Last month’s winners: Clue:
An architectural detail on one of Walla Walla's most historic homes open to the public. What is the name of the house?
Carl Jeglum Jim McNett Tom Baker Doris Cooper Dyan Larson
Ruby Kirk Willie Van Krieken Brenda Kirk Joan Helm Cindy Rosenfelt
Contest rules:
463686
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.
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