2015 December - Walla Walla Lifestyles

Healthy lifestyles in the Walla Walla Valley

T H E VA L L E Y ’ S P E O PL E , W I N E & F O O D

December 2015/January 2016

HEALTHFUL HOLIDAYS

$3.95

How to conserve vitality and stay healthy during the cold winter months

Supplement of the Walla Walla Union-Bulletin

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10

th

anniversary

F O R T H E L O V E , S U P P O R T A N D L O YA LT Y. . .

FROM ALL OUR CUSTOMERS, WINERIES, F R I E N D S , FA M I L I E S , A N D O U R A M A Z I N G C O M M U N I T Y W E WA N T T O S AY. . .

Thank you!

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Wall a Wall a Lifest yles 3

A new look for a new vintage...

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2015

2015

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

Melissa Davis, a local chef with a bachelor’s degree in nutrition, specializes in natural foods. Contact her at jadenluna@gmail.com.

Tamara Enz is a biologist, 2014 graduate of the Wine Country Culinary Institute, hiker, photographer and yoga enthusiast. Contact her at aramatzne@gmail.com.

Writer

Associate Editor

Janice James is a teacher with advanced degrees in art history. She enjoys fresh sights, sounds, flavors and viewpoints. Contact her at 9953jej@gmail.com.

Writer

Writer

Brenden Koch is the managing editor of Lifestyles and Specialty Publications editor at the Walla Walla Union-Bulletin.

Contact him at 526-8304 or brendenkoch@wwub.com.

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

Photographer

Managing Editor

Steve Lenz is the designer for Walla Walla Lifestyles magazine. Contact him at stevelenz@wwub.com.

Photographer

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

Writer

Writer

Karlene Ponti is the Specialty Publications writer for the Walla Walla Union-Bulletin.

Contact her at 526-8324 or karleneponti@wwub.com.

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

Contact her at thompson. acupuncture@gmail.com.

Writer

Writer

Andy Perdue is the editor and publisher of Great Northwest Wine.

Contact him at andy@ greatnorthwestwine.com.

Looking for a home away from home?

Patricia Divine Wilder (Trish) is a local writer and feng shui consultant, trained in Essential Feng Shui. Contact her at trishdivinewilder@gmail.com.

Writer

Wheatland Village offers a flexible Seasonal Stay Program designed for people who are looking for a temporary home! Whether it’s a home renovation, or perhaps the prospect of a long winter season has you shivering inside, go ahead … Relax, Enjoy and Live Your Life your way with Wheatland Village’s Seasonal Stay program: • No fuss or stress of moving • Fully furnished apartments • Prices that won’t pinch your pocketbook

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9/22/15 1:38 PM

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tablee of contents tabl

DECEMBER 2015/JANUARY 2016 7 10

FOOD-AND-WINE PAIRING MADE SIMPLE

December 2015/January 2016 PUBLISH ER

Brian Hunt EDITOR

Rick Doyle

What might go well with that holiday turkey or roast?

M A NAGING EDI TOR

WINE MAP

A SSOCI AT E E DI TOR

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

Brenden Koch

Chetna Chopra

PRODUCT ION M A NAGER

12 Replace the meat in your holiday meal with a hearty, healthful, WHERE’S THE BEEF?

vegetarian entree.

16

DINING GUIDE

Where to find fine fare

Vera Hammill

A DV ERT ISING M A NAGER

Matt Lohrmann DE SIGNER

Steve Lenz PRODUCT ION S TA F F

EXERCISING IN THE DARK MONTHS 18 What to do, and how to do it

James Blethen, Ralph Hendrix, Steve Lenz SA L E S STA F F

YOUR BONES 22 ABETTER guide to osteoporosis prevention

Robyn Gett, Jeff Pratt, Jeff Sasser, Donna Schenk, Mike Waltman, EDI TOR I A L A SSISTA N T

26

A NEW 'WEIGH' FOR FITNESS-SEEKERS

The InBody machine electrically measures body composition to provide more precise health evaluations.

28 Thinking out breakfast for oneself

THE SECOND ‘B,’ REVISITED

32

SWEET DREAMS

37

USING FENG SHUI TO ADD JOY TO YOUR FESTIVITIES

Beyond the breakfast at A Room With a View Branch out and experiment with new ways of celebrating and showing gratitude.

Karlene Ponti

A DM INIS T R AT I V E A SSIS TA N T

Kandi Suckow

COVER: According to traditional Chinese medicine, yoga is a good type of exercise to do during the cold winter months.

(Photo by Steve Lenz) FOR E DI TOR I A L IN FOR M AT ION

Rick Doyle rickdoyle@w wub.com

Brenden Koch brendenkoch@w wub.com FOR A DV ERT ISING IN FOR M AT ION

Matt Lohrmann mattlohrmann@w wub.com

BEAUTY AFTER A CENTURY 40 CHEERFUL Rhonda and Tim Applebee transformed their

timeworn home into a showpiece.

46 CAN’T-MISS EVENTS PLEASE LIKE US

47 WHERE IN WALLA WALLA? Union-Bulletin.com

6 Wall a Wall a Lifest yLes

PLEASE FOLLOW US

Stock photo

Wine

The right wine selections can help bring out the flavors of your seasonal feast.

Food-and-wine pairing made simple What might go well with that holiday turkey or roast?

By Andy Perdue

W

ant to raise someone’s anxiety level?

Hand them a wine list at a restaurant or ask them to be in charge of wine pairings for a nice holiday feast.

We’ll save the wine list selection for another time. For now, let’s take a look into the science, art and mystery of food-and-wine pairing.

The axiom of white wine with fish and red wine with meat is now more of a guideline than a rule (though it does still apply in many cases).

But it isn’t always that straightforward.

Depending on the setting and situation, I will approach wine-and-food pairing in different ways.

Scenario No. 1 I’m selecting wine for a big family or traditional dinner such as a holiday meal or perhaps a summer barbecue.

I will select a handful of food-friendly wines that generally go with the food on the table, making sure I have everything from off-dry whites to bold reds. This strategy is great for making sure all wine drinkers at the event have something they like.

To accomplish this, I will prepare by selecting a number of bottles, figuring at least a half-bottle per person attending (that’s a guideline that caterers use for weddings and

other functions). So, if 10 people are going to be at Christmas dinner, I will open at least five bottles of wine. I say “at least” because it’ll probably be more, and I’ll plan on having a few unfinished bottles at the end.

Here are a few of the wines I might put in the lineup for a larger gathering: •Sparkling wine: This is a great way to start a meal. It puts everyone in a celebratory mood.

It’s a good idea to go with an off-dry style to make sure it appeals to the greatest number of guests.

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Wine

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•Rosé: Most Northwest rosés are dry and dramatic. Go with one made from Grenache, Sangiovese or, perhaps, Pinot Noir. They tend toward lighter flavors such as strawberry, cherry and watermelon.

• Riesling: Look for an example with around 1.5 percent residual sugar, which will be broadly appealing.

•Chardonnay: It’s America’s favorite wine, so chances are someone at the table will want some.

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•Pinot Noir: One of the most food-friendly reds out there, thanks to lower tannins, good acidity and elegant red-fruit tones.

•Sangiovese: Can’t find a good Pinot Noir?

Sangiovese serves a similar purpose with red-toned fruit and bright acidity.

•Syrah: It’s luscious, jammy and easy to like.

It also tends to pair well with grilled meats.

•Merlot: Not always as big as a Cabernet Sauvignon and often easier on the wallet. It also is loaded with food-friendly acidity.

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•Cabernet Sauvignon: It isn’t perfect with every meal (Thanksgiving, for example), but it is the most popular red wine in Washington.

•Dessert wine: Go with a late-harvest or ice wine, preferably made with Riesling, which retains acidity despite the grapes being hung on the vines well past normal harvest times.

This is just an example of the diversity you can have on your table. Look for red blends — Grenache or Lemberger on reds, as well as Roussanne, Gewürztraminer or Grüner Veltliner on the whites.

Scenario No. 2 I’m in charge of wine for a more intimate setting, one in which only a select few wines would be appropriate.

I will look more carefully at what is being served, and try to pair the wines specifically to those dishes. Here are a few examples: •Grilled meats: The fattier the cut of meat, the richer the wine. So a rib eye would be perfect with Cabernet Sauvignon or a Cab-based blend because of the richness of the tannins.

The fattiness in the meat actually will tame

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those tannins, creating harmony.

•Lean meats: If you are preparing something such as flank steak, a low-tannin Cabernet Sauvignon might work well, but I would prefer something like Pinot Noir, Sangiovese or Grenache, all of which have fewer tannins.

•Roasted meats, such as turkey: Avoid Cabernet Sauvignon because the tannins will fight the tenderness of a roasted bird like turkey, chicken or duck. I like Syrah with these meats because the wine has softer tannins. I also like Pinot Noir or, even better, a white wine such as Semillon, dry Riesling or Gewürztraminer.

•Shellfish: Here’s where sparkling wine can come into play. It is perfect with shellfish.

Same with Riesling, Sauvignon Blanc or a steely Chardonnay.

•Fish: Ah yes, the quintessential white wine choice. Or is it? Pinot Noir advocates will pair red with a rich salmon. I tend to ask “Why?” because Pinot Noir goes so well with other meals. I like Semillon, dry rosé, Roussanne and Chardonnay with salmon or halibut.

The bottom line is I look at structure when I select a wine. Fat tames tannin and alters acidity, so consider that with fatty meats or cheesy dishes. And sugar in a wine will counteract heat in food, so it pairs well with spicy Indian or Chinese dishes.

The best part is experimenting. Grilling salmon? Open a Pinot Noir and a Sauvignon Blanc and try them side by side to see what you like.

And, most importantly: Have fun and enjoy the opportunity to share food and wine with good friends and family at that holiday celebration.

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Wall a Wall a Lifest yles 9

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

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BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 bergevinlane.com BLUE MOUNTAIN CIDER 235 E. Broadway Ave., Milton-Freewater 541-938-5575 drinkcider.com CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 castillodefeliciana.com COLLEGE CELLARS 3020 Isaacs Ave. 509-524-5170 collegecellars.com DUMAS STATION 36226 U.S. Highway 12 Dayton, WA 509-382-8933 dumasstation.com DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 dunhamcellars.com FIVE STAR CELLARS 840 C St. 509-527-8400 fivestarcellars.com FORGERON CELLARS 33 W. Birch St. 509-522-9463 forgeroncellars.com FOUNDRY VINEYARDS 13th Avenue and Abadie Street 509-529-0736 wallawallafoundry.com/vineyards FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 fortwallawallacellars.com GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546

14. JLC WINERY 425 B St. 509-301-5148 jlcwinery.com 15. CAVU CELLARS 175 E. Aeronca Ave. 509-540-6350 cavucellars.com 16. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 lecole.com 17. LODMELL CELLARS 6 W. Rose St., Suite 104 206-409-4395 lodmellcellars.com 18. LONG SHADOWS 1604 Frenchtown Road 509-526-0905 longshadows.com By appointment only

19. MANSION CREEK 6 W. Rose St., Suite 105 253-370-6107 mansioncreekcellars.com 20. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 northstarmerlot.com 21. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 pepperbridge.com 22. PLUMB CELLARS 39 E. Main St. 509-301-8694 plumbcellars.com 23. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 24. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 robisonranchcellars.com

Paid listings. To be included, contact addirector@wwub.com.

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25. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 sapolilcellars.com 26. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 saviahcellars.com 27. SINCLAIR ESTATE VINEYARDS 109 E. Main St. 509-876-4300 sinclairestatevineyards.com 28. SOLE ROSSO ESTATE WINERY 2158 Old Milton Highway 509-252-3504 sole-rosso.com 29. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 springvalleyvineyard.com 30. STUDIO TWOZEROTWO ARDOR CELLARS A.MORELL WINES 202 E. Main St. 509-876-8086 studiotwozerotwo.com 31. SULEI CELLARS 17 N. Second Ave. 509-529-0840 suleicellars.com 32. SYZYGY 405 E. Boeing Ave. 509-522-0484 syzygywines.com 33. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 tamarackcellars.com 34. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 tempuscellars.com 35. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 tertuliacellars.com

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36. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 threeriverswinery.com 37. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 vapianovineyards.com 38. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 wallawallavintners.com 39. WATERMILL WINERY 235 E. Broadway Ave., Milton-Freewater 541-938-5575 watermillwinery.com 40. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 woodwardcanyon.com

Wall a Wall a Lifest yles 11

Food

Stock photos

Vegetable-based dishes can have as much complexity and nutritional value as more-traditional high-fat, high-sugar holiday favorites.

Where’s the beef?

Replace the meat in your holiday meal with a hearty, healthy, vegetarian entree.

By Melissa Davis

T

he holidays are a time of joy and celebration, a time to gather with loved ones, to share traditions and memories. It is a time of abundance and indulgence — oftentimes, overindulgence. We overdo it with heavy, rich meals high in fat and calories, with too many sugary sweets and high-fat/ low-nutrient snacks. We drink too much coffee, have too many glasses of wine and more than our share of grandma’s eggnog.

Combine this overconsumption with the stress and travel of the holidays, and it’s no wonder many of us feel depleted and exhausted when it’s all over.

During the cold winter months, our bodies crave rich, nourishing, comfort foods like a big bowl of hearty beef stew and creamy, buttery mashed potatoes, and we often can’t help but finish it off with a couple of pieces of lus12 Wall a Wall a Lifest yles

cious fudge. But it’s not necessary to overload ourselves with high-fat/high-sugar foods to celebrate the season in abundance.

This year, consider an antioxidant-loaded, nutrient-dense, vegetarian meal, or at least include more interesting veggie dishes into your holiday-menu plan.

Some might shy away from the idea, believing meat must take center stage. But this urge can easily be overcome with vegetarian dishes that have complexity and draw attention, like we’re used to meat doing. Having a variety of side dishes just doesn’t have the same effect.

Now’s the time to try your hand at making those lovely homemade ravioli you’ve always said you’d make “one of these days.” Or maybe an awe-inspiring, colorful, savory tart, like a wild mushroom-chestnut-cranberry tart, or butternut squash-and-sage white lasagna.

To make up for the lack of meat and still achieve that substantiality, make your dishes a little more indulgent, using cream instead of milk, butter instead of oil, and including nuts in grain and green salads, sprinkled on vegetable dishes, added to crust and used as a replacement for breadcrumbs.

With greater awareness of the health benefits of eating whole, minimally processed, plant-based foods, many people are looking for ways to incorporate more of a vegetarian diet into their lives. And the holidays are a perfect time to practice, nurturing yourself, and your family and friends, along the way.

Foods should be brightly flavored, nourishing and creative, leaving everyone feeling pleasantly satisfied. Plain, bland, colorless, mushy dishes disappoint. When you keep in mind color, texture and variety, your guests

Cranberries are bright in color and flavor,

and naturally tart. They are low in calories and high in antioxidants. They contain proanthocyanidins, which help prevent urinary-tract infections and keep bacteria from binding to the teeth, aiding in dental health and preventing gum disease. Cranberries are wonderful in salads, in desserts and as a condiment. I prefer using them fresh, sweetening as needed, but dried berries are also versatile and store well.

Sweet potatoes and yams have twice the potassium of regular potatoes, which, among other reasons, makes them a healthier choice.

They are significantly higher in vitamin A, have seven times the amount of calcium, and have trace amounts of L-tyrosine and L-tryptophan, precursors to feel-good neurotransmitters.

Eating these lovely orange-hued tubers gives your diet carbohydrate variety, helps you feel psychologically and physically satisfied, and, because of the high amounts of potassium, helps decrease inflammation in the body, good for folks who traditionally have high-sodium diets. Sweet potatoes and yams do well as a substitute for potatoes in most recipes. They make a nice addition in sweet preparations as well.

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won’t even miss the meat.

And keeping foods lighter helps to keep spirits lighter, necessary to get through all those get-togethers, late nights shopping, wrapping gifts and traveling.

I look forward to this time of year, to savor the richness of the season not only in life, but in food. I can enjoy Aunt Eileen’s cream pie and say yes to a mug of grandma’s eggnog while focusing most of my meals on vibrant, delicious, seasonal veggies prepared creatively.

Although there isn’t the vast variety of local foods that we have available in the summer, a little legwork will uncover many regional foods, if not directly from the Valley, then sourced from the Northwest: pumpkins, mushrooms, chestnuts, cranberries, greens, root vegetables, brassicas, pears and apples, to name a few.

Here are a few of my favorite winter foods, nutrient-dense, colorful and easy to incorporate into any holiday meal. With the scientific understanding of why these foods are beneficial and a few mouthwatering recipes, it should be easy to convince your family to include some vegetarian meals into your holiday plan.

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Wall a Wall a Lifest yles 13

Food Kale, ranked highest of all the foods on the aggregate nutrient density index, has become known as a “superfood.” Not only is it high in calcium, iron, vitamin A and antioxidants, kale and its bitter, green counterparts (like radicchio, collards and mustard) do digestive magic.

They stimulate enzyme production and bile flow, and promote digestion. They help detoxify the liver, which regulates cholesterol, balances hormones, detoxes the blood and metabolizes fats. Try greens lightly sautéed with a bit of fat and salt. Adding salt and fat to it when cook-

ing reduces bitterness, enhances digestibility and releases nutrients for improved absorption. Bitter greens like kale can be added to most veggie dishes, be substituted for spinach, make a lovely raw chiffonade salad and go into a fantastic superfood smoothie.

Mushrooms have that umami flavor, reminiscent of a savory steak. Mushrooms in a dish satiate like meat does. They decrease fat and cholesterol in the blood, help rid excess mucus in the respiratory system, and have

antibiotic properties. Mushrooms promote appetite and increase white blood cell count, which improves immunity and reduces toxic residues created by excessive animal protein consumption. Chopped small, mushrooms can be added to many vegetable dishes, offering a pleasing meaty taste with no one being the wiser. Mushrooms are also impressive as a stuffed vegetable and lovely with most grains.

ReCiPe

ReCiPe

Miso-Curry Delicata Squash With Kale and Potatoes (Recipe adapted from Heidi Swanson’s “Super Natural Every Day”)

Twice-Baked Yams With Spinach and Coconut Milk (Recipe adapted from Jack Bishop’s “A Year in a Vegetarian Kitchen”) • • • • • • •

4 yams or sweet potatoes Olive oil for rubbing 2 tablespoons ginger, minced 2 teaspoons Thai red curry paste 1 1/2 pound spinach, cleaned, with large stems removed 1/2 cup coconut milk 2 tablespoons cilantro, chopped

Preheat oven to 400 F. Rub cleaned yams with olive oil and prick with fork. Bake for about an hour, or until fork-tender. Set aside to cool.

Heat a skillet with a dash of olive oil and fry the ginger and curry paste until fragrant, about a minute. Add spinach and cook until just wilted. Remove from heat, and salt to taste.

Once the yams are cool enough to handle, cut in half lengthwise and scoop out the insides, leaving enough flesh to keep the shell intact. Mash scooped flesh with coconut milk until smooth. Add spinach mixture and the cilantro, and season to taste. Fill shells with this mixture and bake at 400 F until filling is firm and slightly crisp, 15-20 minutes.

14 Wall a Wall a Lifest yLes

• • • • • • • • • •

12 ounces delicata squash 1/4 cup olive oil 1/4 cup miso paste 1 tablespoon Thai red curry paste 8 ounces extra-firm tofu, cubed 4 medium new potatoes, cut in chunks 2 tablespoons lemon juice 1 1/2 cups kale, shredded 1/3 cup pepitas 2/3 cup cilantro, chopped

Preheat oven to 400 F. Cut delicata in half lengthwise and scoop out seeds. Cut into 1/2-inch half-moons.

In a medium bowl, whisk together olive oil, miso and curry paste. In a large bowl, combine the tofu, potatoes and squash with 1/3 cup of the misocurry paste. Toss well and spread on a baking sheet. Roast for 25-30 minutes, until fork-tender and golden.

Whisk lemon juice into the remaining miso-curry paste and toss with kale to coat. Combine kale with hot veggies, add pepitas and cilantro, and serve warm.

ReCiPe

Emerald City Salad (Recipe adapted from Puget Consumers Co-op in Seattle) • • • • • • • • • •

1 cup uncooked wild rice 1/2 cup olive oil 1/2 cup lemon juice 1 teaspoon garlic, minced Salt and pepper, to taste 1 bunch kale 1 red bell pepper, diced 1 small fennel bulb, thinly sliced 1 bunch green onions, chopped 1/2 cup parsley, chopped

Bring 3 cups water to a boil and add rice. Return to a boil, cover and reduce heat to simmer. Cook until the water is absorbed, 60 to 65 minutes. Remove from heat and let cool a little.

Whisk together oil, lemon, garlic, salt and pepper. When rice is no longer hot, but still warm, toss with dressing.

Remove stems from kale, stack one on top of another and roll tight like a cigar. Thinly slice — this is called a chiffonade cut. Combine with pepper, fennel, green onions and parsley. Toss veggies with rice and taste for seasoning. You might have to add a touch more salt or lemon juice. The salad will keep for a couple days stored in an airtight container in the refrigerator.

ReCiPe

Mushroom-Chestnut-Cranberry Tart (Recipe adapted from Jamie Magazine) • • • • •

2 cups all-purpose flour 1 stick butter, cut into small cubes 1/2 teaspoon salt 1 large onion 2 cloves of garlic, minced

• • • • •

5 carrots, grated 12 ounces wild mushrooms 12 ounces peeled chestnuts 2 tablespoons olive oil, plus a dash 1 teaspoon thyme

• 8 ounces cream cheese • 2 tablespoons dried cranberries • A small bunch of fl at-leaf parsley

Preheat the oven to 350 F. Start by making the pastry. Sift the flour into a food processor, add butter and salt and pulse until the mixture resembles breadcrumbs. If you don’t have a food processor, place ingredients in a large mixing bowl and cut together with the flat of a knife.

Heat 2 tablespoons of olive oil in a skillet, add the onions and cook gently over a low heat until softened. Add the carrots, garlic, thyme and mushrooms and fry gently until softened and all of the liquid from the mushrooms has been absorbed — about 10 minutes.

Add 2 tablespoons of cold water, pulsing as you go (or stirring with a fl atbladed knife, if making the pastry by hand), until the mixture comes together to form a dough. Dump the pastry into a large bowl (or keep in the same bowl, if making it by hand) and, using your fingertips, pull together into a ball. Knead lightly for about 2 minutes.

Stir in the cream cheese and prepared chestnuts and mix together until well blended. Season to taste, and spoon the filling into the crust evenly. Place the tart on a baking sheet and bake for 35-40 minutes or until the pastry is crisp.

Shape the pastry into a ball and roll it out on a floured surface, into a circle slightly larger than a deep 10-inch tart pan. Carefully flip the pastry into the tart pan. Gently press the pastry into the sides of the pan, filling in any cracks with pastry and patting flat with your fingertips. Trim the edges and set aside.

While the tart bakes, tear the remaining wild mushrooms into pieces, roughly chop the remaining chestnuts and chop the parsley. Heat a skillet with a dash of olive oil, add the mushrooms and fry gently until softened. Remove from heat, stir in the chestnuts, cranberries and parsley. Spoon over the baked tart to form a decorative layer, and serve.

Finely chop the onion, crush the garlic, then finely grate the carrots. Trim the stalks from half the mushrooms and slice into bite-sized pieces. Cut half of the chestnuts into quarters (the rest will be used for the topping).

Wall a Wall a Lifest yLes 15

Walla Walla

Dining Guide

The Brik Bar and Grill . . . . . . . . . . . . . . . . . . . . . . .

1415 Plaza Way, Walla Walla • 509-529-7999 Open daily, 11 a.m.

If you're hungry for consistently fresh tastes, like home-cooked food, go to The Brik. All dishes are born when you order. Never frozen. Never microwaved. Even the chicken pot pie is handmade!

Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . .

15 S. Touchet St., Walla Walla • 509-529-3430 Open daily, 6 a.m.-8 p.m.

Clarette’s offers many locally sourced foods and consistently is voted the Valley’s best place for breakfast. Generations of locals have marked important occasions with its classic American-style breakfasts. Located on the Whitman College campus, one block off Main Street, near the Travelodge. Lots of parking. Breakfast served all day.

Grandma's Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . .

36 S. Colville St., Walla Walla • 509-876-4236 Tue.-Thu., 12-8 p.m.; Fri. & Sat., Noon-11 p.m.; Sun., Noon-7 p.m.; Closed Monday Grandma’s Kitchen offers many delicious, regional Mexican dishes. Enjoy cactus salad from the state of Hildago, plus tasty original dishes from Yucatan, Morelos and Chihuahua. Enjoy sangria or one of our 10 Mexican beers with your meal.

Located in the heart of downtown Walla Walla.

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!

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 18 years, Mill Creek has served locally brewed, handcrafted beers. You’ll find great values on the kid-friendly lunch and dinner menu, served inside or out on the largest patio in town. Local wines, daily specials and great atmosphere, all await you at Mill Creek Brew Pub.

Patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . .

725 E. Dayton Ave., Dayton • 509-382-2625 Lunch: Wed.-Fri., 11:30 a.m.-1 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, the 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 • tmaccarones.com Open daily, 11 a.m.-9 p.m.

Welcome to T. Maccarone’s, a modern, Washington wine-country bistro influenced by classic Italian sensibilities. Join us in our downtown Walla Walla restaurant for a celebration of the senses. From the fragrant allure of white truffle to the warm spark of candles in our intimate dining room, let us help make your wine-country experience truly memorable.

Thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

311 S. Ninth Ave., Walla Walla • 509-525-0971 Open seven 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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16 Wall a Wall a Lifest yLes

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Wall a Wall a Lifest yLes 17

Health

Traditional Chinese medicine suggests winter exercise, such as yoga, should be done during daylight hours.

Exercising in the dark months What to do, and how to do it

By Lindsey Thompson / Photos by Steve Lenz

W

inter is in full swing when we have our holiday parties. Many people wonder what kind of exercise is best suited for them during this season, with New Year’s resolutions right around the corner.

It is no surprise that exercise becomes a little more challenging in these cold, dark months. With the fog hanging low in the Valley, it seems so much nicer to hole up with some hot tea and a book.

Curling up with a book might not be such a bad idea: In Chinese medicine, winter is a time of rest and internal cultivation. If you rest correctly, you establish a firm foundation of health for the new year ahead.

Rest does not mean a cessation of exercise.

18 Wall a Wall a Lifest yles

Physical movement is still a very important part of health care. But, to make yourself strong and vital for the year to come, try to balance the exercise with giving yourself some down time for creative thinking, recuperation and a little extra relaxation in the winter.

Chinese medicine has some basic guidelines for proper exercise during each season, and even for the specific time to do so. It all comes down to following the natural cycle of the day and the season.

This concept is represented by the yin and yang symbol. You probably have seen it — a circle with two tear drops with eyes turning into each other. The symbol itself is meant to be a wheel in motion; yin rotating into yang,

yang rotating into yin. It is never stationary.

How does this relate to exercise?

One of the oldest texts in Chinese medicine from the Warring States or the early Han Period, called “The Yellow Emperor’s Classic of Medicine,” devotes an entire chapter to when and how to exercise properly throughout each season.

The most important factor to keep in mind during the winter months is to avoid sweating after dark. Sweat and vigorous exercise are considered yang. In winter, it is very important to avoid excessive sweating, especially from sunset to sunrise.

In winter, the yin months, we want to conserve our yang and to be very careful to culti-

health Swimming is a great way to tone your muscles during the cold months.

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Wall a Wall a Lifest yLes 19

Health

Hiking can help you restock your body's energy storehouse for the upcoming year.

vate strength. We do this by resting during the darker hours of the day.

The daylight hours are also shorter during the winter, giving you a smaller window of opportunity to get your sweat on. From sunrise to noon, your body’s yang is considered to be waking up, filling your muscles and digestive system, and moving and strengthening all the stuff that should move and be strong.

Yang is all about motility — lifting weights or propelling your bowel movements along. You can still get away with exercising after noon, but, basically, you have until twilight to do so.

Why follow the advice of an over-2,000year-old text?

Protecting and cultivating your own yin and yang is what gives us health and longevity. The whole point of “The Yellow Emperor’s Classic” is to guide us to use diet, lifestyle, control over our emotions and living with our environment to age gracefully and maintain our health into old age.

One major aspect of cultivating our individual health is adapting our lifestyle to each season. Tailoring our exercise to the season will help protect this health.

How are we supposed to exercise in the winter months and continue the juicy work of regenerating our energetic reserves?

In general, winter is a time to slow down.

20 Wall a Wall a Lifest yles

This does not mean you should stop exercising, but to take your sweating down a notch. Focus more on exercises that cause your muscles to pull on your bones, rather than those that end up with you drenched in sweat. Part of good exercise for winter involves not only building your energetic foundation, but also building the foundation of your physical body: your skeleton.

Shifting the focus from high-intensity cardio or other sweat-provoking exercises to bone-tugging muscle toning will help nourish your energy storehouse — not to mention help protect your bone density.

Exercise that gently tugs on your bones: • Yoga • Tai chi • Pilates • Swimming • Hiking • Weight training with free weights (Keep to lower weight with more reps during the winter; spring is when you can start focusing on more intense workouts.)

You can still get a pretty solid workout from any of these exercise styles. Depending on your tai chi or yoga class, you will still sweat. The ideal sweat in winter is a light sheen on your

skin, not dripping onto the floor or running down your temples and back. You can still elevate your heart rate and tone your muscles without becoming drenched. Save the drenching workouts for the rest of the year.

For those looking to lose weight after some epic holiday celebrations, building muscle is also one of the best ways to lose weight. The more muscle mass you have, the more calories you burn at rest, meaning you have a higher metabolism.

Remember to tailor your exercise to the seasons, prioritize good sleep and slightly longer sleeping hours, and give yourself some relaxation this winter. Your health for the rest of the year will thank you for it.

For more info: Mattie Eisenberg (demonstrating exercises on Pages 19 and 21 and the cover) is a yoga and meditation teacher and Bodymind therapist at Magnolia Healing Arts. Contact her at 509-8764242 or magnoliahealing.com.

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Walla Walla Valley Depending on the intensity level, tai chi (top) and pilates (above) can be great low-sweat, lowimpact exercises during the winter.

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Wall a Wall a Lifest yLes 21

health

Blending Old-World perspective with the pioneering spirit of Walla Walla

Health

Weight-lifting and weight-bearing exercises stimulate bone production, which works to fend off osteoporosis.

Better your bones A guide to osteoporosis prevention

By Lindsey Thompson / Photos by Steve Lenz

I

t is never too early to start protecting your bones from osteoporosis. We hear that term thrown around regularly throughout our lives. As a child, we might hear that our grandmother fell and broke a bone because of osteoporosis. As we grow older, we may realize osteoporosis seems to run in our family.

Developing it might seem inevitable, and yet there are many things we can do to protect our skeletal structures. The time to start preventing osteoporosis is now.

What is osteoporosis?

Osteoporosis is a medical condition where the bones become brittle and more porous, and lose density. Osteoporotic bones can easily break from a fall, a simple stress such as bending over or twisting, or even coughing.

How does osteoporosis happen?

Bones are living tissue, like our muscles or skin. Our bones are fascinating structures that are constantly tearing themselves apart and 22 Wall a Wall a Lifest yles

rebuilding themselves to keep strong, healthy tissue thriving in our bone-mass. This process provides us with dense bones that are also flexible under impact and stress from a variety of directions. In healthy bones, the rebuilding process equals or exceeds the rate of the teardown process.

In osteoporosis, the teardown process (governed by bone cells called osteoclasts) is winning, and the cells responsible for rebuilding bone (osteoblasts) are either dormant or not performing adequately. Osteoblasts perform based on cues given to them by our activities, whereas osteoclasts never cease their work.

How do the osteoclasts win over the osteoblasts?

At least some of the causes of osteoporosis are hormone-related, with some genetic predisposition. The sex hormones of estrogen and testosterone are bone-protective. In men, osteoporosis is often an indicator of low testosterone. The relationship between osteoporosis

and estrogen-levels is also clearly demonstrated in women around the time of menopause.

Most often, however, osteoporosis is related to the diet and exercise choices we make, which some physicians believe contributes to the higher percentages of women getting osteoporosis. Men, in general, tend to be more physically active and do more strength training. This is important to note because, for women, the amount of bone density they enter menopause with tends to influence the degree to which bone is lost afterward.

What can you do to prevent osteoporosis?

Exercise and diet play a significant role in protecting and maintaining bone health. The main exercises that stimulate bone production are weight-lifting and weight-bearing exercises.

Large-muscle groups pulling and squeezing our bones as they flex and extend stimulate bone production.

Weight lifting, in particular, creates this dynamic. The best types of weight lifting are

health 591734

Exercises that use your body as weight, such as doing pushups on medicine balls, create the muscle-tugging-on-bone effect that helps maintain bone density.

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Wall a Wall a Lifest yLes 23

Health styles that incorporate multiple large-muscle groups at once.

The following suggestions are for people starting on a prevention plan before they have bone loss. (Note: If you already have bone loss, it is best to work with a knowledgeable trainer, physical therapist and physician to come up with an exercise plan to safely help strengthen your bones. Plus, check out some of the resources at the end of the article.)

You can begin your plan by finding a free-weight-lifting routine that works for you, using bars, barbells, medicine balls, sand bags and/or kettle bells. Using your own bodyweight to stimulate large-muscle groups also works.

Exercises such as squats — with or without weights, holding the “plank” position for seconds or minutes at a time, burpees, push-ups and dips are all excellent bodyweight-only exercises that incorporate large-muscle groups and create that muscle-tugging-on-bone effect desired for good bone density.

One possible reason women may have more problems with bone density specifically in their hips is the lack of strength-training and strength-training that utilizes the large muscles around the hips, such as squats with a barbell.

Yoga, Pilates and tai chi can offer gentle strength training that tugs on your bones while also building your balance. If you are younger without current bone loss, you will want to find a yoga, Pilates or tai chi class that focuses on strength building versus gentle, slow stretching.

If you are nearing menopause or post-menopause and starting this style of exercise for the first time, then the gentler versions of these exercises would be ideal.

Weight-bearing exercises also promote bone density.

Running or jogging, dancing, stair climbing and tennis are examples of high-impact, weight-bearing exercises. Exercises that are low-impact would include the use of elliptical trainers and stair-step machines, as well as brisk walking.

Remember, osteoblasts (bone-building cells) function on cues, so if you are not actively doing weight-bearing and muscle-strengthening exercises, you will slowly decrease the activity of your osteoblasts, allowing bone health to weaken.

Dietary influences There are a number of ways in which we may, through our diets, unwittingly predispose ourselves to bone loss.

The dietary habits that contribute to bone loss are consuming too much salt, caffeine, alcohol, colas and other phosphorous-containing sodas, as well as smoking and not eating the good stuff.

We all know calcium is a huge nutrient needed for bone growth. All of the above “bad guys” leach calcium and other minerals from our bones, or prevent absorption of these necessary minerals.

Make sure you limit sodas to one a day, or drink sodas without phosphorous, such as calcium-enhanced mineral or soda water or Sprite instead of cola.

Avoid binge-drinking and smoking.

Make sure you eat plenty of dietary winners containing calcium, vitamin D, potassium and magnesium. These nutrients are found in dark-green, leafy vegetables; tomatoes; 24 Wall a Wall a Lifest yles

Weight-bearing, muscle-strengthening exercises keep your bones healthy. Clockwise from above: barbells, kettle bells, sand bags and medicine balls.

For more info: National Osteoporosis Foundation’s article “Exercise For Strong Bones”: nof.org/exercise.

National Institutes of Health: “Peak Bone Mass in Women”: ubne.ws/1MnKenN. WebMD: Building Strong Bones with Nutrition (Note: this article puts a heavy emphasis on dairy for calcium; please investigate other dietary sources of calcium, such as vegetable and seaweed sources, to create a more balanced diet): ubne.ws/1G2gboO. Alyssa Latham (demonstrating exercises on Pages 22-24) is a personal trainer. Contact her at 509-301-9112 or alyssa.latham@gmail.com.

Christina Johanson, MPT, (demonstrating exercises on Page 25), is a physical therapist and director of physical therapy at Walla Walla Clinic Physical Therapy.

Contact her at 509-527-8928.

Gentler, low-impact exercises can be good options for beginners or women nearing menopause. Clockwise from top left: squats, burpees, planks and dips.

Wall a Wall a Lifest yLes 25

health

carrots; eggs; almonds and cashews; pumpkin seeds; bran; fish and bananas. Salmon is a great source of vitamin D, and halibut is full of potassium and magnesium.

It is important to mix up your diet. Eat the rainbow in regard to fruits and vegetables, and try to make your dinner plate as colorful as possible from veggie varieties. Since vitamin D is fat-soluble, take a supplement with a good source of fat like fish oil, avocado or olive oil.

In the case of bone health, an ounce of prevention is worth a pound of cure. Developing the habit of doing strength training and weight-bearing cardio two to four times a week in our teens, twenties and thirties is ideal.

If you know osteoporosis runs in your family or if you are a woman, it is worth developing this habit of bone-protecting exercise early in life. Pay attention to good nutrition, and seek out calcium and vitamin D, as well as potassium and magnesium supplements if you cannot get enough of these in your diet. And, women, do not skip the weight training.

Health

Sponsored by

A new ‘weigh’ for fitness-seekers

The InBody machine electrically measures body composition to provide more precise health evaluations.

By Theresa Osborne / Photos by Greg Lehman

L

et’s be honest — we all care limbs and trunk. about the number on the Wow! That is a lot of information. scale. We get on the weighBy having your InBody test done ing machine first thing in the morn— and forgetting the scale — the ing and make sure no food has been YMCA wellness staff can provide eaten and minimal clothing is worn a more accurate training program so as to not skew our number. for you and provide advice based on Why? Researchers and health your current nutrition and workout professionals have been telling us routine. for years the scale is not the most acHow exactly does the InBody curate measure of weight loss. They work? remind us to pay attention to other The machine you stand on is markers such as how our pants fit, technically called a direct segmenwhether our mood and stress levels tal multi-frequency bioelectrical have improved, and if we’ve had an impedance device. It uses low-level increase in energy. currents that are not harmful to the However, despite all the advice, body to measure the resistance to the number on the scale is still the the current as it travels through No. 1 thing we care about. water found in muscle and fat. The Most of us experience frustration more muscle a person has, the more when our weight shows no change, water their body can hold. The greateven with exercise and improved er the amount of water in a person’s nutrition. However, we need to body, the easier it is for the current keep in mind our bodies are comto pass through it.The more fat, the plex structures made of different more resistance to the current. This components such as water, fat and allows the machine to tell us just muscle tissue. The body cannot be how much fat and muscle you have summed up in one simple number. in each section of your body.

So, how can we measure our sucBased on the results, we can see cess, either nutritionally or in the how much visceral fat your body gym, if the scale really isn’t that great contains around your organs in the a measuring tool? abdomen. Higher levels of visceral To help, the Walla Walla YMCA fat put individuals at increased risk acquired an InBody 570 machine. for Type 2 diabetes, heart disease, There are multiple ways of measurbreast cancer, colorectal cancer and ing someone’s body-fat percentage, Alzheimer’s disease. but few are as accurate and noninvaThe results also tell us how sive as the InBody. Its bioelectrical Theresa Osborne and Brady Svilich demonstrate the InBody machine at much water is contained in your impedance analysis is an advanced, the Walla Walla YMCA. body and how your body is utilizing fast, consistent and more accurate that water. Higher levels of extracelmethod of body composition testing. rounds the internal organs) and segmental fat lular water (water outside of cells) are an indiIn 45 seconds, the machine provides infor(fat in each section of your body) you have; how cator of higher levels of fat mass, inflammation, mation not just on your body-fat percentage, much water is in your body; and how much water retention and dehydration. but also how much visceral fat (fat that sur- muscle is contained in each section of your They can also be an indicator of lymphatic 26 Wall a Wall a Lifest yLes

health The InBody's interface displays statistics such as weight, skeletal muscle mass and body-fat percentage.

congestion concerns, altered liver detoxification and other fluid dysfunctions.

The InBody also can tell us if there is a dominance of strength in a limb, or if one limb is larger than another. It can also be a great indicator of past injury compensation as your body naturally tries to protect itself by using other muscle groups instead of the injured limb.

What to expect First, you would need to schedule an appointment with Wellness Center staff by calling the YMCA. During your appointment, a member of the Wellness Center team will ask you to remove your shoes and any jewelry for the test.

We will give you a wet wipe for your hands and feet before the test to improve conductivity.

The whole process takes only about 30 seconds, but after the test we like to explain your results and answer any questions. This is also an opportunity for us to provide suggestions on lifestyle changes you can make to improve your InBody result.

The machine uses low-level electrical currents to determine how much fat is in the body of the person being tested.

Cautions/Parameters Prepare for your BIA test by adhering to the following instructions: •Do not eat for four hours before testing.

•Do not exercise for 12 hours before testing.

•Do not consume alcohol for 24 hours before testing.

•Hydrate well the day before.

•Do not drink caff eine on the day of your test.

•Ensure access to both feet with removable footwear (no socks or pantyhose).

•Do not wear jewelry, as it will have to be removed before testing.

•Do not exercise or take a shower before measurement.

•Measure aft er standing for at least fi ve minutes.

•Keep room temperature at 68-77 degrees.

•Warm up for 20 minutes before a test performed in winter.

•For women, avoid measurement during menstrual period, as total body water will be higher than normal.

•Individuals with medical implant devices such as pacemakers, or essential support devices such as patient monitoring systems, must not take the test.

These directions will assist us in providing you with the most accurate reading possible.

We understand some of these instructions may not be possible. Do the best you can, and you will still get important information about your health status.

The InBody BIA costs $10 for members and $25 for nonmembers.

For more info: YMCA of Walla Walla 340 S. Park St. 509-525-8863 wwymca.org

Wall a Wall a Lifest yLes 27

Places

This sunny patio breakfast at A Room With a View includes German pancakes, fresh peaches and cream.

The second ‘B,’ revisited Thinking out breakfast for oneself Story and photos by Tamara Enz

M

ost anyone who has met me knows I think for myself on, well, pretty much everything. For example, in my mind, breakfast can be anything from traditional eggs to leftovers to dessert. Despite what many people and cereal companies might think, my stomach doesn’t know or care what time it is; it just wants food.

28 Wall a Wall a Lifest yles

With that in mind, I set off for the next round of B&B breakfast adventures.

Eileen Greenwalt owns A Room With a View on Roland Court at the southwest corner of town. Inspired by the E.M. Forster novel of the same name, she feels everyone needs the time and space to come to their own way of thinking and being in the world.

During her younger years as a Nebraska farm girl, everything grew in the back yard and her mother would produce meals seemingly out of nothing, Eileen says. Although at times Eileen cooked for her family and helped with canning and preserving, different people often did different steps, such that she felt she knew nothing about cooking.

Breakfasts at A Room With a View's sumptuously set table often begin with pumpkin bread with toffee sauce and whipped cream.

Today, she uses that farm experience and the family recipes as inspiration, and, as she says, tweaks the process to suit her tastes.

Farm-style breakfasts can evoke an image of tables laden with potatoes and bacon (not saying anything is wrong with that, of course).

But Eileen’s version of farm food has led her to more delectable things. Beautiful Walla Walla Valley fruit is always a big component; baked goods play a part; and the main dish typically involves eggs.

Freshly baked lemon-blueberry scones or pumpkin bread with toffee sauce and whipped cream may start the meal. For the main course, perhaps something savory: vegetarian quiche or cheese-and-egg casserole with asparagus, fresh tomatoes or summer squash.

On the more decadent side, crème brûlée French toast made from the sweet bread of cinnamon rolls, or an old family favorite, German pancakes (sometimes called puff pancakes or Dutch babies), may be the main course.

However, rather than stop with a sprinkling of powdered sugar on the German pancakes, Eileen fills them with cheese blintz goodness and fresh peaches with cobbler spices, Bartlett pears dropped into a hot ginger sauce, or black cherries.

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Places

At Fat Duck Inn, local produce is served fresh in season, or cellared or frozen, then featured in meals during the colder months.

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A Fat Duck morning: Lacinato kale, pink potatoes, smoked Swiss and Parmesan cheeses with smoked paprika, thyme and oregano, baked into frittata fabulousness

As a self-proclaimed “great imitator of great cooks,” and true to her inn’s namesake, Eileen seems to have come to her own way of thinking about breakfast and tweaking her ideas into delicious food.

Venturing back into town, I visited the long-established Fat Duck Inn on Catherine Street, now owned by Cynthia and Rich Koby.

While Cynthia tends to guests and lays out the breakfast buffet, Rich, a classically trained chef, produces breakfast before joining the guests to talk food.

Rich started cooking at 16; his first job primarily involved opening cans. Attending culinary school straight out of high school, he moved through jobs in the Bay Area as the local food movement began to grow.

Soon after putting down the can opener he was manufacturing everything himself, and his food focus shifted to celebrating a sense of place through preparing meals based on what

was seasonally and locally available. He believes food works better when everything comes from the same place, and now consciously sources all ingredients from regional providers with whom he has at least a small relationship.

Walla Walla is rife with fruits and vegetables in the summer, making this philosophy easy to follow. In the colder months, cellared apples and pears become the fruits of choice, and pastries are made with frozen berries and fruits from the previous season; still, everything is locally grown and sourced.

Rich also makes all of his own sausages and bacon from Washington and Oregon meats.

Every morning at the Fat Duck brings fresh fruit, pastries and eggs to the buffet table. The morning I visited, plates of melon, plums, Asian pear, tomatoes and apples were laid out, along with a giant bowl of freshly baked raspberryhazelnut muffins that accompanied the fruit.

The morning’s frittata was lacinato kale (also

called Tuscan kale), pink potatoes, smoked Swiss and Parmesan cheeses, with smoked paprika, thyme and oregano.

Beginning in a food era when menus were, as he says, created with seven different kinds of canned mushrooms, Rich’s food philosophy has taken shape through exploring the idea of what can be created with locally fresh and available foods. He, too, has come to his own way of thinking and creating in the food world.

Following through with the theme of the novel “A Room With a View,” each of the B&Bs visited so far for this series has come to its own food philosophy. The array of foods grown here and available year-round could lead to endless combinations and limitless interpretations.

Wall a Wall a Lifest yles 31

Places

Meals at A Room With a View are served with a generous helping of sunshine, fresh air and a landscape that stretches to the foothills of the Blue Mountains.

Sweet dreams

Beyond the breakfast at A Room With a View

By Janice James / Courtesy photos by Gary Tetz

O

nce upon a time, on the western fringes of the Sandhills in Nebraska, there was a little girl growing up in a large family on a dusty dryland farm. While her older brothers and sisters were constantly helping their parents with the daily care of the calves and field work, the little girl turned her solitary playtime into an elaborate, make-believe, hospitality game.

Maybe because she was alone so often, the little girl loved to make believe company was coming. This was very exciting, because it required her to spruce up the house and decorate 32 Wall a Wall a Lifest yles

the rooms with fresh bouquets of wildflowers.

When houseguests didn’t arrive, after all the preparations and anticipation, it was inevitably disappointing.

Nevertheless, the little girl continued to enact her favorite game in the spirit of exhilarating expectation.

If this sounds as though it could be a bedtime story, take relief in knowing it turns out to have a happy ending. Today, one can find Eileen Greenwalt extending a warm welcome to guests at her hilltop home, the bed-and-breakfast on the southwest side of town known as

A Room With a View.

After spending 43 years as a speech-language pathologist, Eileen returned 10 years ago to the business of hospitality with the same gusto she had as a child. Only, now, her visitors are real.

“It’s still like play to me. The expectation of guests fills me with joy,” she says.

A Room with a View is an apt name for Eileen’s bed-and-breakfast. Large windows allow light to pour in and afford expansive views in all directions.

Back in 1992, when Eileen’s young family was planning the design of its new house, she

The Patio Suite's en suite is a cozy spot to luxuriate while enjoying views of groomed lawns, seasonal flowers and bird life.

granted her son and daughter a wish each, their answer to the question: What do you want in your room?

Her son responded, “I want a room with a view of the sunset.” Her daughter said, “I want a room with a view of the mountains.” Eileen also knew what she hoped to see in the home: “I want light in every room.”

And like a dream come true, it eventually all happened.

One of the primary attractions of A Room With a View is its country setting. Traffic is practically nonexistent around the rural property. Many of Eileen’s guests come for purposes that include outdoor activities such as bikeriding and walking. Most take advantage of the

B&B’s proximity to wine-tasting opportunities, with over 30 wineries located within 4 miles of the B&B. Several groomed outdoor areas with tables and chairs invite lounging and immediate immersion in the natural surroundings. The house’s many windows provide views of a variety of landscapes: a panoramic view of the Blue Mountains; large fields of crops; the treelined course of the Walla Walla River; the far, western horizon.

Typically, once guests head out to visit wineries, they are gone most of the day. After the wineries close around 5 p.m., visitors return and inevitably take a short siesta, wrapped in the pleasant thoughts and experiences of

594239

Wall a Wall a Lifest yles 33

Places

The tree-lined Walla Walla River to the west forms a scenic backdrop for A Room With a View's picturesque property. (Photo by Steve Lenz)

The Patio Suite invites guests to tarry and lounge.

34 Wall a Wall a Lifest yles

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the day.

The local cuisine is a big deal for tourists, so “the wine nap” is very important. “People are eager to restore themselves for the anticipation of a great meal,” is how Eileen puts it.

When guests come back, it is usually late, for they have found live music or dancing, or stayed to visit with people they met at the restaurant. Or just lingered, unrushed, over a leisurely local repast.

Eileen hears lots of compliments about how friendly and engaging the community is — whether it’s the interest of the winemakers and people managing the tasting rooms or the amiable lack of pressure to get in and out of a restaurant. To hear Eileen recount the stories of her guests’ encounters off her premises, it’s hard not to feel it is all part of the same dreamscape.

Is there more to know?

Eileen read E.M. Forster’s 1908 novel “A Room With a View” a long time ago. She continues to hold its message in high regard. Though it might seem a stretch to equate Walla Walla with Florence, Italy, a prominent location in Forster’s novel, there actually are a few poetic similarities between them. Both towns are set amid rolling hills and feature a beloved river.

Grape-growing is prevalent in both areas, as wine is enjoyed. Interestingly, from early on, Walla Walla prided itself on its Italian roots, as shown by the statue of Christopher Columbus at the courthouse, dating from 1911.

But, on a deeper level, Eileen found another connection to the book.

“It’s a story about finding one’s own place in the world, finding a way of being authentic in your life.” By providing a calm, relaxing, peaceful and open setting, Eileen hopes people can be themselves, and find “a room with a view” within.

Should that lead to pleasant dreams ... it’s all part of the plan.

Celebrations

Activities you can anticipate with relish, such as a getaway weekend out in nature with friends and family, can be a nice change of pace for a holiday celebration. (Photo courtesy of Flying L Ranch)

Using feng shui to add joy to your festivities

Judith and Sky Cosby celebrate Luciadagen in 1987 with traditional Swedish garb and foods.

(Photo courtesy of Judith Cosby)

Branch out and experiment with new ways of celebrating and showing gratitude.

By Patricia Divine Wilder

M

oving things around your dwelling to make it look and feel better is an important aspect of feng shui, but there is much more to the Chinese art of placement. We place items in strategic areas based on a more important internal process: determining what brings your life joy and delight, and what does not. Then you can go about setting your intention to add more joy, peace, playfulness (or whatever else is missing) into your life using feng shui.

The approaching holiday season is a prime time to put these principles in motion.

Consider your traditional activities and decide if you would be happier changing things up a bit. Whether you wish to just make a few changes or totally overhaul your festivities, feng shui can help.

For example, you can boost your Health and Family gua with symbols of harmony and photos of happy celebrations or guests you’d like

to include, etc. (See the bagua diagram and sidebar on Page 38 for details.)

In the Travel and Helpful People gua, you can write out requests for assistance from your earthly and/or spiritual helpers. Use the present tense and store your requests in a drawer or a container.

An example might be, “I am so happy and grateful now that our holiday celebration is less work and more fun.”

If you decide to add a trip, place symbols, energy boosters and photos of places you would like to go in the Travel and Helpful People gua, as well.

To get your creative motor running, here are a few ideas: Try a progressive dinner-format where each party hosts one course of the meal.

Introduce foods and rituals from other countries or cultures. Retired schoolteacher Judith Cosby is an excellent resource on mul-

ticultural holiday celebrations. She and former husband David, owner of Earthlight Books, celebrated with various traditions from their diverse heritages.

For example, Judith and Sky, their son, used to dress up for Luciadagen, a Swedish holiday, on Dec. 13. Judith made feffernuts, cookies that Sky called "eyeballs." They still also celebrate Hanukkah to honor miracles, even though they are not Jewish. (See the sidebar for more resources and ideas.)

Host an open house with finger foods or lighter fare where family and friends can drop in at their convenience to snack and mingle.

Take up a collection to rent a grange hall or large meeting place, and cook together merrily while the children run and play games in the hall’s vast spaces.

Turn a hectic holiday into a relaxing retreat in nature. One spot I recommend is the Mount Adams Lodge at the Flying L Ranch, 35 miles Wall a Wall a Lifest yles 37

Celebrations Diagram of the Bagua

north of Hood River, Ore. It is just 13 miles from the Mount Adams summit, and has mountain views, trails, cross-country skiing, snowshoeing and bird-watching, and plenty of games for staying inside in front of the toasty fireplace.

Breakfast is included, and, for groups of 12, they’ll do more of the cooking. (For details, go to mt-adams.com.)

Attend local events, like the Walla Walla Alternative Gift Fair on Dec. 12, and give to local charities or service organizations on behalf of those on your gift list. Find other local activities in the Walla Walla Union-Bulletin’s Marquee, published each Thursday, or check wallawalla.org/calendar-of-events.

Rather than buying gifts for everybody, have a white-elephant gift exchange for adults.

(Adults need to play sometimes, too.)

Plan a simple musical soirée with family and friends jamming, dancing and singing together.

Almost nothing brings out the laughter and tapping toes faster.

The most important point to convey is we all make choices (some of which are simply the lack of conscious choices). With feng shui, it is imperative to set intentions to infuse your life with people and activities you anticipate with relish. Then, go forth and enjoy!

Nine spaces called guas make up the full bagua. They are oriented over a dwelling/property according to the front entrance. Each gua relates to an aspect of life. (Diagram based on Essential Feng Shui)

Books:

Holiday traditions from around the world:

• “Children Just Like Me: Celebrations!”

by Anabel Kindersley • “Festivals Together: A Guide to MultiCultural Celebration” by Sue Fitzjohn, Minda Weston and Judy Large • “Holidays Around the World: Celebrate Diwali: With Sweets, Lights, and Fireworks” by Deborah Heiligman • “How to Celebrate Winter Solstice” (electronic format) by Teresa Villegas • “Jewish Holidays and Traditions Coloring Book” by Chaya Burstein • “Native American Festivals & Ceremonies” (electronic format) by Jenna Glatzer • “Spirit Child: A Story of the Nativity," translated from Aztec by John Bierhorst • “We Light the Candles: Devotions Related to Family Use of the Advent Wreath” by Catharine Brandt

38 Wall a Wall a Lifest yLes

Fame and Reputation Love and Marriage

Prosperity

Health and Family

Energy Center of Home

Children and Creativity

Travel and Helpful People

Skills and Knowledge Career/Life Path

Front Entrance

• China: Tack a poem of couplets to the front door to express hope for the coming year or make a big wall-hanging of a dragon with child handprints for its scales.

• Republic of the Congo: Enjoy traditional music, and on Christmas morning sing Christmas carols and visit other homes.

Christmas Mass includes bringing gifts to Jesus.

• Denmark: Disguise gifts in different layers of boxes, even changing the name of the recipient at times.

• Ireland: Place a holly wreath on the door, and on Christmas Eve, light candles in the windows to welcome the weary travelers, Mary and Joseph.

• Israel: Light candles on the menorah, adding one candle each night of Hanukkah to commemorate the oil lamp that stayed lit for eight nights on one night’s oil.

• Italy: Have a bonfire in the town’s main square where townspeople gather and ex-

change holiday greetings.

• Mexico: Pastorelas (humorous plays about the struggle between good and evil) are common. Also, posada parties where you drink a hot punch made with seasonal fruit and spices — sometimes with the piquete (sting) of rum, brandy or tequila.

• The Netherlands: With each wrapped gift, write a poem to the recipient.

• Portugal: Serve a fruitcake with two prizes — one is a small gift (like a toy ring) and the other is a dried broad bean. The one who gets the bean has to provide next year’s fruitcake.

• Sweden: On Dec. 13, a “Lucia” (queen of light) dresses in a white dress and a crown of candles in her hair to serve coffee, rolls, ginger biscuits and, sometimes, mulled wine. She is accompanied by girls with sparkles in their hair, and star boys who wear cone hats decorated with stars.

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Wall a Wall a Lifest yles 39

Homes

Rhonda and Tim Applebee's home at 402 S. First Ave. has seen 114 years, and its future looks brighter than ever.

Cheerful beauty after a century

Rhonda and Tim Applebee transformed their timeworn home into a showpiece.

By Karlene Ponti / Photos by Steve Lenz

T

he 1901 home of Rhonda and Tim Applebee, 402 S. First Ave., has a look and feel all its own. In 114 years, tens of thousands of days and nights have touched it, as its residents moved through their lives.

The Applebees found the home about 17 years ago, and everything seemed to fall into place — albeit with a lot of work.

“I was taking my nephew to school. I drove down this block, and I saw the Realtor putting up the sign,” Tim says. “I bought it that day. I went back the next day, saw all the damage inside, sat down on the porch and cried. It was condemned at the time.”

Because of the faulty roof, there was severe water damage to the interior. A few walls and all the flooring needed to be replaced.

But the home still had life left in it. With time and attention, Rhonda and Tim were able to come up with a plan to save it.

The walls, like the rest of the home, had 40 Wall a Wall a Lifest yles

been built to last.

“All lath and plaster,” Tim says.

Some of the interior walls were taken down, and doorways made wider. And, now, the dining room and formal living room floors are narrowplank oak, often used in homes of this era.

“We shipped in the wood floors from back East,” Tim says. “We did the sanding on the wood floor, then a professional finished it.”

Through the years the residence had been transformed from a one-family home into one accommodating more people and generating more income, perhaps to help weather the 1930s. An apartment had been added upstairs.

This meant more work in the demolition.

There were stairs to the second floor but no surrounding staircase. And there was an extra kitchen to dismantle.

“I had three huge piles of stuff out front — I was throwing stuff off the roof as I pulled it off.

I did all the demolition work. Someone else did

the Sheetrock — I hate Sheetrock,” Tim says.

As soon as one part of the house was improved, it made the rest of the home’s dilapidated condition all the more apparent. So one repair continuously led to another.

Tim didn’t have any formal training in construction, but he knew enough.

“Just did it the hard way. I have been taught by my father all my life how to repair things myself. So I just jumped in and did it with help from good friends. Was crazy, and took about a year,” he says.

The Applebees have a large fireplace in the formal living/dining room. When they first lit a fire, things got kind of smoky, so they thought the chimney must be clogged. Tim went outside to look at it and discovered, much to his dismay, the chimney had been removed. So they needed to do some more work — after they got the fire put out. It’s a gas fireplace now, and smoke is no longer a problem.

Artistic details, antiques and family photos make Rhonda and Tim Applebee's house a home.

While renovating the home, the Applebees had to enclose the existing stairs with a staircase and rail. It's now a perfect place for portraits honoring their beloved dogs who have passed on.

In addition to the main and second floors, the 3,200-square-foot home has a basement, which the couple finished. Now, it is Tim’s man cave, where he, a history buff, keeps the large collection of local memorabilia he’s collected through the years, including pieces from O’Con’s flower shop and Wolfson’s carnival.

“My favorite area in the house is probably the basement,” he says.

There is also a fireplace in the man cave, accented by pillars, and a place for kids to watch TV. Tim even found a pop machine to add to the ambience of the room.

The entire family enjoys the family room, where they often sit in the dark, watch movies and eat popcorn. Another comfortable gathering place is the very modern, convenient kitchen, accented with an 1800s kitchen table.

“Nothing matches,” Tim says. “It’s all parts and pieces.” But that adds to the charm and

appeal of the whole house.

The bathroom off the kitchen has a rare, extra-large claw-foot bathtub. (Most claw-foot tubs are much smaller, which makes a relaxing bath for a tall person more difficult — and, obviously, less relaxing.) The bathroom has a large built-in storage unit with cabinet and drawers.

The upstairs is relaxing, as well. The master bedroom is in the center of the upper floor, with the children’s bedrooms on either side for quick access. One room is painted with fanciful animals, loved by the children.

“Technically, there are five bedrooms and two baths,” Tim says. “One bedroom is used as a TV room and one is an office.”

The exterior of the home is striking, with a large, graceful porch accented by pillars. Among the memorabilia Tim has collected is a flagpole that was formerly on Main Street. He also manWall a Wall a Lifest yles 41

Homes

The formal living room exemplifies the casual elegance of the house.

aged to acquire 10-foot-tall Christmas candy canes used in decorating Isaacs Avenue more than half a century ago. During the holidays they ornament the yard of the Applebees’ cheerful home.

What he likes about the house, beyond its comfortable atmosphere for his family, is the sense of all the time that has passed. Tim says people have stopped by, saying they had lived in the upstairs apartment years ago.

Those who lived in the house could have heard about the sinking of the Titanic; an old radio might have told them about World War I. In 1941 a family there might have tuned in the radio to hear about the attack on Pearl Harbor.

The house weathered the flood of 1931 and the earthquake of 1936 with no major damage. It is still level, and all the doors close perfectly.

Rhonda’s father collected antiques from Holland from the 1800s and some from the Rhonda's father collected antiques, such as this kitchen table from the 1800s.

42 Wall a Wall a Lifest yles

Each bedroom is spacious and comfortable.

1920s, so Tim and Rhonda have furnished with many handmade pieces that work perfectly in the home.

In the entryway there’s a crystal chandelier and wallpaper on the ceiling in a design that closely resembles the pattern of the front door.

On the staircase are portraits of the family’s departed canine children, Shelby and Trigger.

Part of the history of the last century is war.

And in wartime there is always the light of hope to bring the soldiers home. The windows have candle-shaped lights that add to the home’s cheery beauty and provide a spark of hope for those far away.

“We keep the lights lit for the sons and daughters who have gone off to war,” Tim says.

One bathroom features a rare, oversized antique tub.

Wall a Wall a Lifest yles 43

Homes Cheerful artwork enlivens the children's bedroom.

The family has spent many a movie night in the TV room.

The basement is all about the man cave and Walla Walla memorabilia.

44 Wall a Wall a Lifest yles

The Applebees have breakfast at the 1800s kitchen table (which has hand-carved detailing), just as a family might have done well over a century ago.

The house was in run-down condition when the Applebees bought it, and required extensive repairs and updates to its interiors. (Photos courtesy of Tim Applebee)

Wall a Wall a Lifest yles 45

DECEMBER DECEMBER DATES TO BE ANNOUNCED • Holiday Open House at the Blue Mountain Lavender Farm. Lavender treats and Farm Boutique. Lowden.

Details: 509-529-3276, bluemountainlavender.com.

THROUGH DEC. 11 • “Seeing Stories: Traversing the Graphic Narrative” features interdisciplinary works. Sheehan Gallery, Whitman College. Details: 509-527-5249, whitman.edu.

DEC. 2 • Wine tasting. Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453, wildhorseresort.com.

• Celebrate a Victorian Christmas with an elegant Holiday Open House. 4-7 p.m., Frazier Farmstead Museum, Milton-Freewater. Details: 541-938-4636, museum.bmi.net.

• Start the holidays in front of the Christmas tree. 5:30 p.m., Christmas Tree Lighting in College Place at the fire station. Details: 509-529-1200.

• Contra dance, 7 p.m., Reid Campus Ballroom, Whitman College. Details: 541-938-7403, fam.bmi.net.

DEC. 3 • The “First Thursday” Concert features Roger Garcia, clarinet. 12:15 p.m., St. Paul’s Episcopal Church, 323 Catherine St. Details: 509-529-1083.

DEC. 3-5 • Walla Walla Community College Theatre Arts Department performs “The Nerd” by Larry Shue. 7 p.m., China Pavilion, WWCC. Details: 509-527-4575.

• Kirkman House Museum holds its Holiday Bazaar Dec. 3-4, and Victorian Christmas Jubilee Dec. 5. Details: 509-529-4373, kirkmanhousemuseum.org.

DEC. 4 • Free admission at Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748, tamastslikt.org.

• Christmas Magic Parade and Tree Lighting. MiltonFreewater. Details: 541-938-5563.

DEC. 4-6 • Start the season with the Holiday Barrel Tasting. Participating wineries and cideries celebrate in their own unique fashion. Everything from music, art, food and wines. Details: 509-526-3117, wallawallawine.com.

DEC. 5

DEC. 6 • Bulk Sausage Shoot. Walla Walla Gun Club, Middle Waitsburg Road. Details: wallawallagunclub.com.

• Feast of Carols. Bring cans of food to donate. 7 p.m., Cordiner Hall, Whitman College. Details: 509-5275232, whitman.edu.

• Second City improvisational comedy performance “Holidazed and Confused.” Gesa Power House Theatre. Details: phtww.org.

DEC. 7 • Walla Walla Choral Society presents “Christmas — Then and Now.” 7:30 p.m., Walla Walla Presbyterian Church, 325 S. First Ave. Details: wwchoralsociety.org.

DEC. 8 • Walla Walla High School Christmas Gift Concert. 7 p.m., auditorium. Details: 509-526-1916, wwps.org.

• A Celtic Christmas with Affiniti. 7 p.m., Gesa Power House Theatre. Details: 509-529-6500, phtww.com.

DEC. 9

• Steel Band/Big Band Holiday Concert. 7:30 p.m., Fine Arts Center, Walla Walla University. Details: wallawalla.edu.

DEC. 10-13 • A performance of “The Holy Mother of Hadley, New York” shows a small town in the midst of a miracle. 8 p.m.; Dec. 13, matinee: 2 p.m.; Harper Joy Theatre; Whitman College. Details: 509-527-5180, whitman.edu.

DEC. 11 • Walla Walla University Music Department presents the annual Christmas Concerts. Two concerts, one at 6 p.m., another at 8 p.m. Walla Walla University Church. Details: 509-527-2561, wallawalla.edu.

• Bluegrass jam. 6:30 p.m., CAVU Cellars, 175 E. Aeronca Ave. Details: 509-540-6350, cavucellars.com.

DEC. 11-12 • Winterland Walla Walla Holiday Faire. Fairgrounds Pavilion. Artisan vendors, food and photos with Santa.

Details: 509-240-7320, Facebook.

DEC. 12 • The Walla Walla Symphony presents the Cirque Musica Holiday Spectacular. 2 and 7:30 p.m., Cordiner Hall, Whitman College. Details: 509-529-8020, wwsymphony.org.

• Walla Walla Alter native Gif t Fair. Noon- 4 p.m., Water and Environmental Center Lobby, Walla Walla Community College. Details: Facebook.com/sustainablelivingcenter.

DEC. 13

• B es t of Bar rels Only. 8 a .m., Walla Walla County Fairgrounds. Details: 509-527-3247, wallawallafairgrounds.com.

• Holiday Farmers’ Market. 9 a.m., Community Center, Walla Walla County Fairgrounds. Details: wallawallafairgrounds.com.

• Christmas Bazaar Fundraiser. Many gift items available, and the famous turkey dinner and hamburgers are for sale. 9 a.m.-3 p.m., Walla Walla Senior Center, 720 Sprague Ave. Details: 509-527-3775, seniors.bmi.net.

• Macy’s Christmas Parade of Lights. 7 p.m., downtown Walla Walla . Det ails: 509-529- 8755, downtownwallawalla.com.

• Small ensembles from the Walla Walla Valley Bands perform at various venues throughout the day.

At the start of the parade they perform at Land Title Plaza, First Avenue and Main Street. Details: wwvalleybands.org.

DEC. 5-6

• The Wa-Hi Band Holiday Program. 7 p.m., Walla Walla High School Auditorium. Details: 509-5261916, wwps.org.

• Walla Walla Community Hospice presents the annual Tree of Life ceremony. 7 p.m., Die Brucke Building, Downtown Walla Walla. Details: 509-525-5561, wwhospice.com.

DEC. 15

• Waitsburg’s Hometown Christmas includes a parade and everything decorated for the holidays. Details: 509-337-8849.

• The Wa-Hi Orchestra Holiday Concert. 7 p.m., Walla Walla High School Auditorium. Details: 509-5261916, wwps.org.

46 Wall a Wall a Lifest yLes

• Walla Walla Valley Bands Concert “In the Holiday Mood.” 3 p.m., Walla Walla Community College Performing Arts Center. Details: 509-301-3920, wwvalleybands.org.

DEC. 14

DEC. 17 • The Wa-Hi Choir Concert. 7 p.m., Walla Walla High School Auditorium. Details: 509-526-1916, wwps.org.

DEC. 18 AND 19

• " Holly Claus: Ballet of Dreams ." 7:30 p.m., Cordiner Hall, Whi tman College . Det ails: ubne.ws/1PaktMg, ubne.ws/1WoNrbO. DEC. 19 • Roy Dodd performs his Elvis Tribute benefit for Children’s Wishes and Dreams. Christmas dinner 6-8 p.m., show 8-9:30 p.m.. Walla Walla Eagles, 350 S. 2nd Ave. Details: 509-529-3333.

DEC. 22 • “The Science of Santa,” performed at the Gesa Power House Theatre. 6:30 p.m. Details: phtww.com.

DEC. 31 • Wildhorse Resort & Casino New Year’s Eve party.

Details: 800-654-9453, wildhorseresort.com.

THROUGH JAN. 2 • The exhibit “World War I Posters” continues. Tamástslikt Cultural Institute, Pendleton. Closed Sundays through March. Details: 541-966-9748, tamastslikt.org.

JAN. 9 • Team Penning. Expo Center, Walla Walla County Fairgrounds. Details: wallawallafairgrounds.com.

JAN. 9-10 • Sports Connection Gun Show. Saturday: 9 a.m.-5 p.m., Sunday: 9 a.m.-3 p.m.; Community Center; Walla Walla County Fairgrounds. Details: scishows.com.

JAN. 14-17 • The winter Walla Walla Chamber Music Festival heats up a variety of venues. Details: wwcmf.org.

JAN. 16 • Team Penning. Expo Center, Walla Walla County Fairgrounds. Details: wallawallafairgrounds.com.

JAN. 18 • Martin Luther King Holiday and special church service. 11 a.m., Walla Walla University Church. Details: wallawalla.edu.

JAN. 25 • The Walla Walla Symphony Free Family Concert “The Orchestra Moves.” This concert is a food-raiser for the local food banks. Admission is free with nonperishable-food donation. Details: wwsymphony.org.

JAN. 29-30 • The drama “The Glass Menagerie” will be performed. 8 p.m., Little Theatre of Walla Walla. Details: ltww.org.

JAN. 30 • B e s t of B a r r e l s O n l y. 8 a . m . , E x p o C e n ter, Walla Walla County Fairgrounds. Details: wallawallafairgrounds.com.

Regular Events TUESDAY • “Trivia Game Night.” 7 p.m., Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-5223865, redmonkeylounge.com.

WEDNESDAY • Music, most Wednesdays. Rogers’ Bakery, 116 N. College Ave., College Place. Details: 509522-2738.

• Live music. 6-9 p.m., Sinclair Estate Vineyards, 109-B Main St. Details: 509-876-4300, sinclairestatevineyards.com.

• Live music. 8 p.m., Wildhorse Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453, wildhorseresort.com.

• Live music. 8 p.m., Wildhorse Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453, wildhorseresort.com.

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

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

• Music or DJ. Music: 9 p.m., DJ: 10 p.m.; Marcy’s Downtown Lounge; 35 S. Colville St. Details: 509525-7483, Facebook.com/MarcysBarAndLounge.

• Music or DJ. Music: 9 p.m., DJ: 10 p.m.; Marcy’s Downtown Lounge; 35 S. Colville St. Details: 509525-7483, Facebook.com/MarcysBarAndLounge.

Submit your event

FRIDAY

SATURDAY

• Walla Walla Food Tours holds its walking foodand-beverage tour. 11:30 a.m.-2 p.m. Details: 866736-6343, wallawallafoodtours.com.

• Walla Walla Food Tours holds its walking foodand-beverage tour. 11:30 a.m.-2 p.m. Details: 866736-6343, wallawallafoodtours.com.

Send your event details to Karlene Ponti: 509-526-8324 or karleneponti@wwub.com.

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

• Live music. 6-9 p.m., Sinclair Estate Vineyards, 109-B Main St. Details: 509-876-4300, sinclairestatevineyards.com.

• Record your music. 7 p.m., Open Mic Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258, sapolilcellars.com.

Photos by Steve Lenz

Where in Walla Walla?

Last issue’s clue:

One might expect this serene waterfall to have a funky style. Which cellar does it grace?

Answer:

Saviah Cellars

Last month’s winner: Sandra Johnson

Clue:

Your intuition could tell you this is a good place to eat larvae.

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

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

It’s not just healthcare, it’s how we care.

Book your primary care appointment today at 509-526-3333 589073