aging 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
OLD BUILDINGS, NEW LIVES
$3.95
Visionaries preserve aging structures in Walla Walla by revamping them and giving them new purpose.
Supplement of the Walla Walla Union-Bulletin
ELDER ELDERS IN WALLA WALLA Living into — and past — one’s nineties isn’t necessarily about slowing down.
May 2015
Clay in Motion
Great Mother’s Day Gifts!
POTTERY STUDIO, ART GALLERY and COFFEE SHOP
A Very Unique Gift Shop Fantastic finds at great prices without the sales tax! Stop by and see what’s new! Open Every Day )XZ t .JMUPO 'SFFXBUFS 03
2015
4 consecutive years
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BARKWELL’S Time to Reserve Your Mother’s Day Basket - 16 Greenhouses bursting with FLOWERS - Fountains and Statuary - Pots, Benches, Arbors - Garden Art, Solar Lighting, Fairy Garden Supplies - Home & Garden Furniture and Accessories Directions: turn west at Crockett Rd + Hwy 11, Down 1/3 mi on left
53506 West Crockett Rd ‡ Milton-Freewater, OUHJRQ ‡ r barkwellfarm.com Open Wednesday-Sunday 9:00am-6:00pm
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On Walla Walla’s MustTaste List.
Proudly Serving Walla Walla Valley Wine!
Open daily at 11:00 am Only in Walla Walla 1415 Plaza Way thebrikwallawalla.com
509 529 7999
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!
529385
3796 Peppers Bridge Road 509.525.3541 www.amavicellars.com
www.pepperbridge.com | 509-525-6502 | info @ pepperbridge.com WALL A WALL A LIFEST YLES 3
online at: wallawallawine.com/celebrate or by phone at: (509)526-3117
529112 530303
Join over 60 Walla Walla Valley winemakers, three internationally known guest winemakers, and well known wine critics and experts in exploring one of the world’s most beloved and noble red wine grape varieties – Merlot. Contrast the growing conditions, wine styles and wines of the Walla Walla Valley with the Bordeaux region of France, Tuscany, Italy and Napa Valley, California. Participate in special tastings of rare vintage wines, one-of-a-kind winemaker dinners and receptions with some of the Valley’s most acclaimed winemakers and much more!
4 WALL A WALL A LIFEST YLES
Walla Walla County
May Contributors Chetna Chopra is the associate editor of Walla Walla Lifestyles magazine.
ASSOCIATE EDITOR
Jennifer Colton-Jones is a freelance writer, award-winning journalist and purveyor of the interesting. She is most at home in the Pacific Northwest. 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 PHOTOGRAPHER
MANAGING EDITOR
Donna Lasater is a freelance photographer in the Walla Walla Valley. She enjoys photographing pretty much everything, with a special focus on rodeo photography. Contact her at 509-525-8649 or donnalasater@charter.net
Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin. Contact her at 526-8324 or karleneponti@wwub.com
T H R I L L E R
Andy Perdue is the editor and publisher of Great Northwest Wine. Contact him at andy@ greatnorthwestwine.com
Lindsey Thompson is the founder of the Thompson Family Acupuncture Clinic. Contact her at thompson. acupuncture@gmail.com
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
A
PHOTOGRAPHER
WRITER
PHOTOGRAPHER
WRITER
Steve Lenz is the designer for Walla Walla Lifestyles magazine. He has been a photographer and graphic artist for 20 years. Contact him at stevelenz@wwub.com
Nick Page is a photographer, musician and history nerd. His creative background often influences his dramatic photographic style. Contact him at nickpagephotography@ gmail.com
Michael Mettler is a brandmanagement consultant based in Walla Walla who is an unapologetic champion of food and wine. WRITER
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
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WALL A WALL A LIFEST YLES 5
May 2015
of 7
EDITOR
Rick Doyle A DV ERT ISING DIR EC TOR
Jay Brodt
MAY 2015
PICKLING, PRESERVING AND CANNING: MAKE YOUR OWN FOOD AT HOME THIS YEAR
M A NAGING EDI TOR
Brenden Koch A SSOCI AT E E DI TOR
Chetna Chopra
One of today’s hottest hobbies was born of yesteryear’s necessity. PRODUCT ION M A NAGER
14 16
Aged wines boasting structure and balance are readily available in the Northwest, and can be surprisingly affordable. WINE MAP
Know where to go to taste, buy and enjoy Walla Walla’s renowned wines.
DE SIGNER / W E BM A ST ER
Steve Lenz PRODUCT ION S TA F F
James Blethen, Ralph Hendrix, Steve Lenz, Jason Uren
DINING GUIDE
Where to find fine fare.
ELDERS IN WALLA WALLA 17 ELDER Age is just a number for these Valley residents, who continue
to live life to its fullest despite their advanced years. OLD BUILDINGS, NEW LIVES 23 Although among the ranks of Walla Walla's older structures,
these updated vintage edifices boast modern functionality. A NEW CHAPTER IN LIFE 27 Professor Bob Carson re-imagines retirement. GRACEFULLY STARTS ONE DAY AT A TIME 30 AGING Being aware of your body’s changing needs can
help you preserve your health as you grow older.
33
Vera Hammill
THE FAMILY HOME FOR MORE THAN A CENTURY
Margie and Myron Ferguson’s farmhouse has been in the family since 1910.
SA L E S STA F F
Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman, EDITOR I A L A SSISTA N T
Karlene Ponti A DM IN IS T R AT I V E A SSIS TA N T
Kandi Suckow COVER: Photo by Donna Lasater. 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
Jay Brodt jaybrodt@w wub.com
MATURE GARDEN 36 AFerns, blooming trees and flowers add a variety of colors
and textures to Margie and Myron Ferguson’s property.
38 CAN’T-MISS EVENTS 39 WHERE IN WALLA WALLA?
PLEASE LIKE US
Union-Bulletin.com
6 WALL A WALL A LIFEST YLES
PLEASE FOLLOW US
Photo by Steve Lenz
11
WINES
Food
Canning or pickling your fresh produce allows you to enjoy it well after its season has passed.
Pickling, preserving and canning: Make your own food at home this year One of today’s hottest hobbies was born of yesteryear’s necessity. By Michael Mettler / Photos by Steve Lenz
F
ire-roasted Hatch chiles, peach-lavender jam, ginger-garlic mustard, pickled Merlot grapes, rhubarb butter, blood orange marmalade. No, this isn’t a shopping list for a trip to the gourmet grocery store. These are just some of the interesting (and delicious) things you can whip up in your kitchen this spring and summer to enjoy with your friends and family during the winter months. Over the past few years, home preserving — or “putting up” in canning-speak — has become the latest old-school culinary skill to experience a cult revival, especially among the younger set. Nearly everywhere one looks
in the community or in the media, the rising popularity of canning, pickling and preserving is evident. From classes on canning at local community colleges and extension offices to cookbooks focused solely on preserves, from a plethora of pickling-focused blogs to the dearth of canning supplies in stores, it is clear people are rediscovering the joy of making preserved goods with their own two hands. As with many recent trends in the food world, today’s hottest hobby was born out of yesteryear’s necessity. Home canning began to gain steam in the 1850s in the United States following the invention of the glass jar with the screw-top lid. By the turn of the century,
canning was a common activity in homes across the nation. The practice ramped up during the two World Wars, when consumers were urged by the government to grow “Victory Gardens” in their yards to make their families as selfsustaining as possible, allowing more of the country’s commercial crops to be used to feed the troops fighting overseas. Following World War II, as America adapted to a new age of modernism and Suburbia took on a whole new meaning, the nation’s foodproduction system became fairly streamlined and industrialized, in step with the spread of grocery stores as we now know them. This, naturally, encouraged homemakers to spend WALL A WALL A LIFEST YLES 7
Food less time canning and more time pursuing other interests, since many of the items they would have preserved were available at reasonable prices at their local market. However, in the past 10 to 15 years, as concerns over GMOs, pesticides, chemical-based dyes used in foods and questionable farming practices have moved to the forefront with many consumers, a large number of Americans have turned to preserving foods they grow or purchase from local farmers as a way to take control over some of the items they put into their bodies. The process of canning is really quite simple. Take a canning jar and fill it with jam, jelly, vinegar, pickled fruits and vegetables, sauce,
or whole pieces of produce in a syrup, seal and place it in a hot-water bath for a period of time, let sit on the counter to seal and — voilà! — you have something delicious to store in your pantry for future use. For some, canning seems a bit scary, as people have fears of poisoning themselves or their loved ones with the bacteria Clostridium botulinum, which causes the illness botulism. But if you follow the recipes in this article or those you can find online, the acid added to or naturally occurring in the produce used will ensure the bacteria cannot grow. You will be able to rest assured the beautiful creations you are laboring over will cause no harm.
While canning might not be everyone’s cup of tea, for many this task can be very satisfying and even cathartic. It allows you to take charge of your personal food supply, reinforces concepts behind eating locally and can be easy on the pocketbook (after the initial investment in supplies, of course). This spring and summer, we invite you to try your hand at canning and make your own goods to add life and color to your meals year-round.
RECIPE Note: Be sure to properly sterilize your jars and lids before using them.
HERBED TOMATO SAUCE When it comes to tomato sauce, using the best-quality and freshest ingredients you can get your hands on is paramount for success. Making sure you spend the time to craft your sauce carefully will make your enjoyment of it in the winter months that much better. Prep time: 20 minutes Cook time: 2 hours 25 minutes Process time: 35 minutes Produces: About 6 pint-sized canning jars 6 tablespoons olive oil (plus more for sautéing onions) GYTW ;EPPE ;EPPE 7[IIX 3RMSRW ½ RIP] GLSTTIH 10 pounds tomatoes (preferably plum varieties — think Roma or San Marzano) GPSZIW KEVPMG ½ RIP] GLSTTIH 1 tablespoon fresh oregano, chopped 6 tablespoons fresh basil, chopped 1 tablespoon fresh rosemary, chopped 2 bay leaves 1 tablespoon sea salt 2 teaspoons freshly ground black pepper XIEWTSSR VIH TITTIV ¾ EOIW 1 tablespoon granulated sugar 6 tablespoons bottled lemon juice Heat a large stock pan over medium-high heat, add a couple of tablespoons of olive oil and chopped onions. Allow onions to cook until they begin to sweat ERH VIEPP] YRPIEWL XLIMV ¾ EZSV WXMVVMRK JVIUYIRXP] XS TVIZIRX FYVRMRK
lemon juice and stir into the sauce (be sure to use bottled lemon juice as the pH level has been adjusted to ensure a uniform and dependable acid level, which will help keep your canned sauce in a safe pH zone).
Meanwhile, wash and inspect tomatoes, removing any bruised areas or blemishes. Quarter each of the tomatoes and toss them into your stock pan. Crush the tomatoes with a wooden spoon to help release juice. Bring tomato and onion mixture to a boil, stirring constantly. Once the tomato mixture has reached a roaring boil, add the 6 tablespoons of olive oil, garlic, herbs, salt, peppers, bay leaves and sugar and return it to a boil, stirring occasionally. Reduce the heat to medium and cook the mixture for about 2 hours, stirring occasionally until the sauce reduces by about half and begins to thicken. Remove bay leaves and discard at the end of the cooking process. Add the
Toward the end of the sauce-thickening process, prepare your water-bath canner, jars and lids. Using an immersion blender, blend your sauce to a smooth consistency in your stock pot.
8 WALL A WALL A LIFEST YLES
Remove the hot canning jars from the water bath and carefully ladle your sauce into each one, leaving about 1/2-inch of headspace in each jar. Wipe the rim of each jar clean, and seal. Place jars in the canner and ensure they are completely covered with water. Bring the water back to a boil and process the sauce for 35 minutes. Remove canner from heat and remove its lid. After 5 minutes, remove jars from the water bath and let cool on your countertop.
RECIPE
SPICY PICKLED ASPARAGUS Asparagus is one of the true harbingers of spring. As soon as the spears start arriving at local produce stands, I like to make up a batch or two to save for the months beyond. (Oftentimes, I’ll make one spicy batch and one with less heat and QSVI HMPP 8LI ½ REP TVSHYGX MW ER IEW] [E] XS add interest to salads — and provides a delicious addition to a Bloody Mary.
RECIPE
STRAWBERRY BALSAMIC JAM &EPWEQMG ZMRIKEV ERH TITTIVGSVRW EHH E PE]IV SJ WSTLMWXMGEXMSR ERH HIITIR XLI ¾ EZSV TVS½ PI SJ WXVE[FIVV] jam. Enjoy this spooned upon fresh goat cheese on crostini for hors d’oeuvres at a party or alongside a FVER QYJ½ R EX FVIEOJEWX Prep time: 10 minutes Cook time: 20 minutes Process time: 10 minutes Produces: About four 8-ounce canning jars 4 pounds strawberries, cleaned, hulled and quartered (about 2 pints) 3 cups granulated sugar 3 tablespoons lemon juice 2 tablespoons water 3 tablespoons balsamic vinegar (I like to use white balsamic vinegar to keep the color of the jam bright, but normal balsamic is just as good.) 1 tablespoon pink peppercorns, crushed with a knife (You can use any color of peppercorns, but I TVIJIV XLI TMRO ZEVMIX] EW XLI] MQTEVX E W[IIX ERH WTMG] ¾ EZSV 2 tablespoons pectin
Prep time: 35 minutes Cook time: 10 minutes Process time: 15 minutes Produces: About 6 pint-sized canning jars 7 pounds locally grown asparagus Ice water XEFPIWTSSRW ½ RIP] GLSTTIH VIH FIPP pepper XEFPIWTSSRW ½ RIP] GLSTTIH NEPETIyS SV cayenne pepper XEFPIWTSSRW ½ RIP] GLSTTIH KEVPMG 5 cups white vinegar 1 2/3 cups water 1 2/3 cups granulated sugar 4 tablespoons pickling salt 2 tablespoons dill seeds 2 tablespoons mustard seeds 2 tablespoons whole peppercorns 6 whole, dried chili peppers 12 whole cloves of garlic
Rinse the berries, remove their hulls and chop into quarters. In a large saucepan, combine berries with sugar, lemon juice and water. Mix well. Over medium-high heat, bring the fruit to a roaring boil, stirring regularly. After about 10 minutes of cooking, add the balsamic vinegar and peppercorns. Return to a boil for several minutes, stirring regularly. Add pectin and stir vigorously to dissolve. If the berries have not broken down in the cooking process, use an immersion blender in the pot to break up the chunks, or use a potato masher. Fill the 4 sterilized 8-ounce canning jars with your hot jam, wipe the lips of the jar clean, seal and place in boiling water in your water-bath canner, ensuring jars are completely covered with water. Process for 10 minutes, remove jars and let cool on your countertop.
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Trim the tough ends from the asparagus and cut the spears into uniform lengths about 3/4-inch shorter than the height of the jars being used. In a large, shallow dish, cover the asparagus with ice water and refrigerate for at least 1 hour. Drain after the cooling process. Meanwhile, prepare your canner, jars and lids for use. In a small bowl, combine the chopped bell pepper, chopped hot pepper of choice and chopped garlic. Mix well and set aside. In a large stainless-steel (or other nonreactive material) stock pan, mix the vinegar, water, sugar and salt. Bring this mixture to a boil over mediumhigh heat, then reduce heat and boil gently for 5 minutes. Add your chilled asparagus and return to a roaring boil for 2 or 3 minutes, or until the asparagus is heated through. Quickly remove asparagus from the pickling liquid. Place 2 tablespoons of the chopped pepper and garlic mixture into each hot canning jar, along with 1 teaspoon each of the dill seeds, mustard seeds and peppercorns. Pack the asparagus (tips up!) into the jars, being mindful to keep about 1/2-inch of headspace above the spears. Drop in 1 dried chili pepper and 2 cloves of garlic. Ladle hot pickling liquid into each jar to cover the asparagus. Wipe the rim of each jar and screw on lids.
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Call for Reservations (509)522-4776 4 N. Colville Street, Walla Walla, WA 99362 WW.TMACCARONES.COM
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Place jars in your water-bath canner, making sure they are completely covered with water. Bring the jars to a boil and process for 10 minutes. Remove the canner from heat and let the jars sit in the water for 5 minutes more. Remove jars and let cool on your countertop.
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Welcome to T Maccarone’s, a modern :ashington wine FRXQWUy bistro influenced by classic Italian VHQVLELOLWLHV Abundant with local, organic, house-made ingredients our menu reflects true Erath-to-table dining. Join us in RXU newly redesigned downtown :alla :alla restaurant and let us make your wine FRXQWUy experience truly PHPRUDEOH lunch and dinner seven days a week. Reservations (509) 522-4776
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41 Lowden School Road, Lowden, WA 14 miles west of Walla Walla on Hwy 12 509.525.0940
• • • ••• • • •• •• • • P L A N YO U R V I S I T
Happy 100th Birthday to our Frenchtown Schoolhouse
Tasting Daily 10am – 5pm $5 tasting fee refundable with wine purchase
Tour & Tasting Experiences Available
529107
See lecole.com/visit for reservations
Come celebrate!
2014
Best Bordeaux Blend in the WORLD 2011 Estate Ferguson
13 consecutive years 530804
One Winery, two labels, three cows...
530807
Spofford Station winemaker Lynne Chamberlain is the only native of Walla Walla to manage her own vineyards, produce her own wines and raise Cabernet Cows to boot! Don’t miss her many 90+ point wines at the tasting room at the vineyards.
529101
10 WALL A WALL A LIFEST YLES
85131 Elliot Rd at Stateline t TQPÄŒPSETUBUJPO DPN
Wine
Woodward Canyon Winery's 1983 Dedication Series Cabernet Sauvignon, made by owner Rick Small in just his third vintage after opening the Lowden winery.
A golden age for older wines Aged wines boasting structure and balance are readily available in the Northwest, and can be surprisingly affordable. By Andy Perdue / Photo by Steve Lenz
L
ast fall, I reached the half-century mark. To celebrate, I invited 40 friends to share 60 bottles of wine from 50 vintages that spanned my time in this mortal coil. The entire experience was a revelation, as I was able to taste a 1964 Napa Valley Cabernet Sauvignon for which the grapes had been harvested within days of my birth, a 48-year-old Champagne, a First Growth Bordeaux from the 1970s, and even a handful of Washington Cabs that stretched back as far as 1969. But one wine I looked forward to trying that evening was the Woodward Canyon Winery 1983 Dedication Series Cabernet Sauvignon, made by owner Rick Small in just his third vintage after opening the Lowden winery. That was the year I graduated from high school, and the grapes for
this wine were harvested just as I began attending my first college classes. The real reason I wanted to pull the cork on the Woodward Canyon ’83 was because I had tasted it in late 1999 as part of a 19-year vertical I had attended with Small. The ’83 had been the star that day, and I was curious about how it had held up in the subsequent 16 years. It did not disappoint, and the wine-savvy crowd at my party enjoyed this 31-year-old wine with wonder and awe. Small remembers that harvest well — his daughter, Jordan, was born that year — and he believes it is one of the five best vintages of his career. But vintage alone does not help a wine age gracefully. Small says that when he started out, he had little experience and almost no formal winemak-
ing training. He attended seminars with California winemaking consultant Lisa Van De Water and Washington State University scientist and winemaker Chas Nagel, and they preached the importance of cleanliness. “I think both of them put the fear of God in me that sanitation and protection were crucial to wine, generally,” Small said. “I think our red wines have aged well partly because of those two people.” Prior to the mid-1990s, Small found making wines that aged well was easier than it has been since, primarily because of the emphasis on structure and balance over ripeness and opulence. “I wanted structure, I wanted tannins — but I also wanted fruit,” he said. “(In 1983) it was good fruit, it was really clean, and it just tasted fabulous. I even had long hair back then,” WALL A WALL A LIFEST YLES 11
Wine
SPANISH STYLE WINE
Featuring
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he added, rubbing his bald pate. Small recalls picking his Cabernet Sauvignon for that 1983 wine at around 23 brix (a measurement of sugar percentage in wine grapes). That was normal, back then, and it resulted in wines with balance and lower alcohols. Today, red grapes such as Cabernet Sauvignon, Merlot and Syrah regularly are harvested at sugar levels of 26 brix and higher. When the yeast converts sugar to alcohol, it has more to work with, and the results are higheroctane wines. These are the kinds of wines that have been in style since the 1990s, appealing to drink-now wine lovers who prefer ripeness and power over balance and austerity. Finding older wines is not as difficult as one might think. In fact, a handful of wine merchants around Washington are able to provide them. Doug Charles of Compass Wines in Anacortes travels the country purchasing old cellars, then turns around and sells some of the best bottles to his clientele (he sold me many of the wines I had for my birthday party). Some of these wines that are three to five decades old can be surprisingly affordable, running from $50 to $500, depending on the wine and its rarity. Charles also holds new releases longer than most, sometimes retailing reds from such Washington wineries as Leonetti Cellar, Woodward Canyon Winery, Quilceda Creek Vintners, L’Ecole No 41 and Dunham Cellars several years after release. For example, one can walk into his store and buy Quilceda Creek Cabs that earned perfect scores from The Wine Advocate for $350 or less. If you plan to invest in older wines or hold on to new releases for a few years before consuming, be sure you have proper storage. This doesn’t necessarily mean investing thousands of dollars in building an underground cellar (though that is nice). Storage devices that hold a few dozen to a few hundred bottles are reasonably affordable, and a dark, cool closet that doesn’t change temperatures much can work in a pinch. If you’re planning to purchase a case of wine for a child’s birth year, look at the quality of the winery and its track record with producing ageable wines. Regardless of how they age, it will likely be interesting to taste those wines again in a couple of decades when that child can legally drink. And when you open that special bottle, make sure to build a fun occasion around it. That could be a meal or an event with special friends. Even if the wine hasn’t aged as gracefully as you have, enjoy it for what it has to offer, and raise a glass to the grape growers and winemakers who dedicated an entire year to putting it in that bottle.
drinkcider.com
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Cabernet Sauvignon, Syrah, Merlot & Sauvignon Blanc Tasting Room open daily: 11:00 a.m.-5:00 p.m. 1793 JB George Road Walla Walla, WA 99362 509-529-0900 vapianovineyards.com
529364
Taste our Reserve Wines by appointment
C E L E B R AT I N G O U R P L AT I N U M A N N I V E R S A R Y 150 East Boeing Avenue | Walla Walla, Washington (509) 529-4685 | dunhamcellars.com Tasting Room Open Daily 11-4 pm 528138
WALL A WALL A LIFEST YLES 13
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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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Blending Old-World perspective with the pioneering spirit of Walla Walla
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14 WALL A WALL A LIFEST YLES
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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 [[[ ½ ZIWXEVGIPPEVW GSQ 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. PLUMB CELLARS 39 E. Main St. 509-301-8694 www.plumbcellars.com 23. REININGER WINERY 5858 Old Highway 12 509-522-1994 www.reiningerwinery.com
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24. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 www.robisonranchcellars.com 25. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 26. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 27. SOLE ROSSO ESTATE WINERY 2158 Old Milton Highway 509-252-3504 www.sole-rosso.com 28. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 29. SULEI CELLARS 17 N. Second Ave. 509-529-0840 www.suleicellars.com 30. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 31. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 www.tamarackcellars.com 32. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 www.tempuscellars.com 33. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com 34. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 www.threeriverswinery.com
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35. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com 36. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 37. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 www.watermillwinery.com 38. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 www.woodwardcanyon.com
Paid listings. To be included, contact Jay Brodt at jaybrodt@wwub.com WALL A WALL A LIFEST YLES 15
Walla Walla
Dining Guide
The Brik Bar and Grill . . . . . . . . . . . . . . . . . . . . . . . 4PE^E ;E] ;EPPE ;EPPE ˆ 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 their chicken pot pie is handmade!
Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . 7 8SYGLIX 7X ;EPPE ;EPPE ˆ 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 'SPZMPPI 7X ;EPPE ;EPPE ˆ Tues.-Thurs., 12-8 p.m.; Fri. & Sat., 12-11 p.m.; Sun., 12-7 p.m.; Closed Mon. 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 ten Mexican beers with your meal. Located in the heart of downtown Walla Walla.
Jacobi’s Italian CafĂŠ & Catering . . . . . . . . . . . . . . . . . 2 7IGSRH %ZI ;EPPE ;EPPE ˆ ˆ NEGSFMWGEJI GSQ Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m. Come “Mangia Mangiaâ€? in Walla Walla at Jacobi’s CafĂŠ! At Jacobi’s CafĂŠ 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 CafĂŠ & Catering thinking Italian ... think Jacobi’s!
Mill Creek Brew Pub . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 4EPSYWI 7X ;EPPE ;EPPE ˆ ˆ QMPPGVIIO FVI[TYF GSQ Mon.-Sat., 11 a.m.-midnight; Sunday, 11 a.m.-9 p.m. For 15 years, Mill Creek has served locally brewed, handcrafted beers. You’ll find great values on the kid-friendly lunch and dinner menu, served inside or out on the largest patio in town. Local wines, daily specials and great atmosphere, all await you at Mill Creek Brew Pub.
Patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . . ) (E]XSR %ZI (E]XSR ;% ˆ 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, 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 'SPZMPPI 7X ;EPPE ;EPPE ˆ ˆ [[[ XQEGGEVSRIW GSQ 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.
South Fork Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 7IGSRH %ZI 7YMXI ( ˆ Mon.-Sun., 11 a.m.-2 p.m., 4 p.m.-8 p.m. South Fork Grill is a small, locally owned, comfortable restaurant. We are casual and friendly. We have outdoor seating and a dessert case full of goodies. Come visit us and let us take care of you! It is what we love to do!
Thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 2MRXL %ZI ;EPPE ;EPPE ˆ Open 7 days a week from 11 a.m. Roast Duck Curry, Lemon Grass Barbecued Chicken, Coconut Prawns, Pad Thai and more. A great menu of Thai dishes, expertly prepared. Enjoy a glass of wine, cold beer or tasty Thai iced tea with your meal. Plenty of room for groups or just the two of you. If you’re looking for a true Thai dining experience, Thai Ploy is the place for you.
KEY
Breakfast
Dinner
Food Past 10 p.m.
Outdoor Dining
$11-$25
Lunch
Kid-Friendly
Reservations Recommended
Under $10
Over $26
Paid listings. To be included, contact Jay Brodt at jaybrodt@wwub.com 16 WALL A WALL A LIFEST YLES
Aging
Trained as an architect, Smitty (Theron Smith) maintains a keen interest in personal and local building projects. Photo courtesy of Cassi Smith.
Elder elders in Walla Walla Age is just a number for these Valley residents, who continue to live life to its fullest despite their advanced years. By Janice James
G
rapes age well in Walla Walla, but what about people? I have had this question in the back of my mind for a while. I count among my friends a classy woman of 95, Dee Tucker, who grew up in Weston and, after marriage, settled here. By all reckoning, she still thrives, though she doesn’t mind hanging out in her Hawaii condo during the winter months. When my own 90-year-old mom comes to visit from New Jersey, she is soon bouncing around with renewed vigor, asking to go here or there where she might see someone she’s met before who will be happy to see her back
in town again. To satisfy my curiosity, I took it upon myself to inquire into the lives of several active and engaged nonagenarians. My interest began, primarily, in their lives in the present tense, but soon I was learning about the fascinating and impressive details of their earlier lives. I even chanced upon a centenarian whose spirit and intellect are still burning bright. THERON SMITH Theron Smith, 93, says, “I don’t sit down much. I like a project. I like a challenge.” These days he’s busy drywalling his base-
ment. During the summer months, he remodels his cabin at Priest Lake, Idaho. Trained as an architect, and certified in Washington, Oregon and Idaho until his last birthday in December when he decided to let officialdom lapse, he has put an enduring imprint on Walla Walla almost everywhere you look. Early on, he was lead architect on the project to convert the old Walla Walla High School (presently the YMCA) into the first Walla Walla Community College. Afterward, he was involved in finding WWCC’s present site and overseeing, beginning in 1972, the first building phase. He also designed its well-known geodesic Gold WALL A WALL A LIFEST YLES 17
Aging
After reading the daily paper, getting caught up with news on TV and relaxing over breakfast and coffee, Smitty gets busy drywalling his basement. Photo courtesy of Cassi Smith.
Dome landmark. His architectural firm and affiliated contractors also built new structures at Washington State Penitentiary and refurbished many of its older buildings. Theron (aka “Smitty”) oversaw the first razor wire to go up around the penitentiary’s perimeter. These days, he maintains a keen interest in analyzing seismic factors of old buildings. He is often consulted when cracks appear in historical structures and when city and county building and safety codes need to be addressed. For decades he has been actively involved in preserving and saving historical buildings, such as the former Carnegie Library, the Kirkman House and numerous other downtown Walla Walla structures. Reflecting on the appeal of Walla Walla, Theron says, “Culture is really dominant here.” Over the years, especially through the connections and interests of his gregarious wife, Sharon, he came to value the rich social life and intellectual culture afforded by Whitman College. His daily life remains an evolving tapes18 WALL A WALL A LIFEST YLES
During World War II, Smitty served in China, Burma and -RHME EW ER IPMXI *P]MRK 8MKIV TMPSX *SV QSRXLW LI ¾I[ back and forth over the Himalayas (“The Hump”) — 267 combat missions in all. Photo courtesy of Cassi Smith.
try of professional, family, social, cultural and personal interests. EFFIE PAMPAIAN To give me an idea of the length of her life, Effie Pampaian, 104 (she will be 105 on May 16), recounts a memory from her childhood in Canada, where she grew up with a sister in a tight-knit community of hardy folks who bequeathed to her an enduring love of God, faith and song. “When I was 5 years old, I loved to watch the lamplighter come around. Every morning he’d put in a new wick for the coming evening, then in the evening he’d light it, and it goes through the night.” Five minutes earlier, in a softly lilting voice, she had been singing a charming ditty about Seattle after recalling another chapter of her life. Not quite knowing where to stop, with a sign, a wide grin and a shake of her head, she simply said, “You can tell there’s more to the story.” There were years in California, for example, living outside Fresno, when Effie and her hus-
band owned a “top-notch” fruit business called “Pampaian’s Pride.” Recalling a new variety of big, round peaches, she exclaims, “The peaches were extra-sweet owing to the lime in the soil, but, then, oh, those plums, too!” Effie first moved to the Walla Walla Valley to pursue studies at then-Walla Walla College in College Place. In 1939 she was the first woman to graduate from WWC with a degree in theology. “But that doesn’t mean I started the women’s lib,” she jokes. After staying five years, she returned to California. About 20 years ago, after her husband’s death, she left the rural life in California and headed back to the Valley. She sought the proximity of a strong Seventh-day Adventist community and, enrolling in classes at Walla Walla University, the opportunity to resume the study of religion and history in a tight-knit college setting. This past June, she walked across the stage at WWU’s graduation ceremonies to receive an honorary degree in history from university
WHAT’S M2 0A1 Y5 HAPPENING AT THE GESA POWER HOUSE THEATRE?
May 4, 7pm Walla Walla Choral Society An evening of Broadway show tunes.
May 10, All Day SPIFFY (Student Produced Independent Films for Youth) International youth film festival and competition Tickets $12, free for youth 14 & under
May 14, 7:30pm Will West & the Friendly Strangers Modern folk, roots, pop, jazz, bluegrass & more Reserved seating $24
President John McVay. By that time, she’d taken more than enough classes to satisfy requirements, but hadn’t formally matriculated. On her 99th birthday, the university had already awarded Effie a Lifelong Learning certificate. “Lifelong” in Effie’s case definitely means lifelong. After skipping winter quarter, she’s excited about being back in another history class — Medieval and Early Modern Christianity — during spring quarter. “It’s a chance to be around people,” she says enthusiastically. In the meantime, however, winter weather didn’t interrupt her dedication to the study of religion and history. She continues to host a year-round weekly study group at her home. Effie has strong opinions about the Walla Walla Valley, but she is careful and somewhatreluctant to share them. Understandably, she doesn’t want everyone to find out that it might just be “the best place in all the world.” When pressed for more details, she cites the beauty of the seasons, especially spring and fall. She treasures the time she spends outdoors
with friends. Of last fall, she recalls in vivid detail “the beauty that we had in color all over the Valley,” which she attributes to “the many varieties of foreign trees” brought in by residents, and, well, “the spring show” can’t be beat, either. Ever the student, Effie summed it up this way: “Walla Walla is an A-plus place for beauty.” JO WINN A second-generation Walla Walla native, Jo Winn, 92, says, “I’m kind of semi-retired, but everything comes through me. It’s kind of fun.” She’s referring to her involvement in her two ranches — one very big timber ranch, now managed by her son, Bob, in Wallowa, Ore., and a wheat ranch 50 miles out of Walla Walla in Washtucna. At different times, she has served on boards, including the Red Cross board, the ladies board at the Country Club and the museum board at Fort Walla Walla. “I decided at 90 it was time to go off boards,” she states, matter-of-factly. Of Fort Walla Walla,
May 16, 7:30pm Matt Baker Comedy Stunt Show Hilarious stand up comedy and amazing stunts. Reserved seating $25
May 19, 7:30pm Mirari Brass Quintet Shakespeare Walla Walla Masters Series presents the five musicians playing works from the Renaissance to the Contemporary – including Latin and Jazz. Reserved seating $24; $8/students
May 20, 8pm Middle of Nowhere Sessions Indie concert with beer and wine in the Electric Lounge. Tickets $15/advance, $18/door; Students $10/advance, $12/door
502844
Owing to her mother’s deep involvement in founding Fort Walla Walla Museum, Jo Winn feels practically at home driving a golf cart for visitors from Snake River boat cruises. Photo courtesy of Abigail Scholar.
For tickets and details, go to www.phtww.com or call the Box Office at 509.529.6500 111 N. Sixth Ave., Walla Walla, WA
WALL A WALL A LIFEST YLES 19
Aging
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she adds, “It’s probably my first love. I care a whole bunch about it.� In the past, Jo was a docent for school kids. Now she enjoys driving a golf cart for handicapped visitors who arrive on tours from Snake River boat trips. Having lived in many different places with her late husband, Doug, also a Walla Walla native, who served in the Marine Corps in the Aleutian Islands, Washington, D.C., Hawaii and Ohio, she has an easy rapport with museum visitors. “Hoomalimali,� she calls it, laughing — Hawaiian for “lots of talk.� Jo’s association with Fort Walla Walla began in 1972, when she and her husband decided to settle back down in Walla Walla. Jo’s mother, Louise Jaussard, as secretary of a group of powerful local ladies, had advocated the establishment of the cultural institution and was instrumental in its founding in 1968. Jo knows firsthand about the “tender loving care� that fostered the set-up of Fort Walla Walla Museum, and conveys great enthusiasm for the mission of the museum to show how it was for the settlers who came here in the early days. And she has great respect for the women, including her mother, who made it happen. “They were powerhouses. When they decided to do something, they got it done.� Spending time with friends remains a priority of Jo’s, and that, too, has roots in her early upbringing here when all the kids in the neighborhood learned dancing in grade school at Mrs. Ransom’s dance class. “I sure was a dancer,� Jo tells me as she fondly recalls the Big-Band era when performers such as Tommy Dorsey, Jimmy Dorsey and Glen Miller came to Walla Walla to play for dancing audiences at the Armory. These days, Jo continues to get her exercise with daily Tai Chi and walks, weather pending, with her little dog Nikki. Clearly, her heart beats strong for the good life here. On that score, she’s firm: “I’m a believer in Walla Walla.� Research complete, I felt I had more than adequately confirmed my hunch: Walla Walla rates as a truly outstanding fit for the elder set. And if there really are about 1,700 residents 85 years old or older, as the statistics say, I wonder what the rest of them are up to.
Bridge games at the Walla Walla Senior Center can get lively. As many as 20 participants with an average age of over 70 play for three hours on TuesHE] ERH 8LYVWHE] EJXIVRSSRW WEMH ,S[EVH 3WXF] 'IRXIV I\IGYXMZI HMVIGXSV %PXLSYKL XLI TPE]IVW JSGYW SR XLIMV KEQIW XLI] WXMPP ½RH XMQI XS IRNS] each others' company," he said. "We are happy they are here. They help keep the center active and busy." Photo by Steve Lenz.
Still an active member of a local group called Yarn Babes, Dee Tucker takes a pause from her knitting project on a recent Monday night. Photo by Steve Lenz. WALL A WALL A LIFEST YLES 21
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Aging
The historic Washington School building has been converted into senior housing, one of many examples of adaptive reuse in Walla Walla.
Old buildings, new lives Although among the ranks of Walla Walla's older structures, these updated vintage edifices boast modern functionality. By Jennifer Colton-Jones / Photos by Donna Lasater
S
“
omething old, something new” might be the old wedding adage, but few areas embrace that idea as well as architecture does. Abandoned buildings fall into disrepair, empty storefronts drive away visitors. But instead of demolishing aging structures, some locals are giving historic buildings new life. Adaptive reuse means restoring existing buildings for new purposes. Renovations range from updating appliances to gutting a building, but through ingenious initiatives such as transforming a theater into retail space and turning a grain elevator into a home, Walla Walla has earned a reputation for its creative and
successful adaptive reuse endeavors. “When you look around downtown, it’s exciting. I think it’s exciting,” says Renee Rooker, executive director of the Walla Walla Housing Authority. “It just shows you that people have such imagination.” Rooker was on the front lines of one of the Valley’s most widely acclaimed examples of adaptive reuse: Washington School Apartments. In 1901, Washington School opened as an 11room elementary school designed to help with overcrowding. Children roamed the halls and playgrounds behind the school’s Romanesque tower for decades, until Washington School’s doors were shuttered in 1981.
The building was abandoned, but not forgotten. While the building sat vacant, the Walla Walla Housing Authority began discussing its potential in 1985, and the city of Walla Walla awarded the school to the authority in 1990. Rooker says it never discussed tearing down the building and using the property. Instead, the authority transformed Washington School into 24 one-bedroom apartments. The team worked the interior space like a jigsaw puzzle, separating the school’s interior into pieces while retaining as much of the original structure as possible. The project maintained the refinished hardWALL A WALL A LIFEST YLES 23
Aging
During Washington School’s transformation from elementary school to living space, designers attempted to retain as many historic features as posWMFPI MRGPYHMRK XLI SVMKMREP ¾SSVMRK ERH MRXIVMSV HSSVW
wood floors, the interior staircase, the pillars in the stairwells and all the existing interior doors on the main floors. The school chimneys were removed for safety concerns, but structures were installed to retain the chimneys’ appearance from the outside of the building, which, by coincidence, was decorated with Washington School’s colors. “It was a difficult project, but it was worth it in the end,” Rooker says. “I’m really proud of the property.” Washington School Apartments earned the housing authority multiple awards for design and restoration, including the Washington State Trust for Historic Preservation Award of Merit. The building is listed on the National Register of Historic Places, the country’s official list of places worthy of preservation. Walla Walla County has 29 locations listed on the register, including Washington School and another successful adaptive reuse: the Gesa Power House Theatre. Built in 1890, the Walla Walla Gas Plant produced coal gas to light the city’s streetlamps, homes and business. The grand brick building on Sixth Street was then transformed to generate electricity, but the aging building was 24 WALL A WALL A LIFEST YLES
abandoned as technology moved on. Birds and rodents took over the building and its turbines until a representative of the Seattle Shakespeare Company chanced upon the building in 2009. With its size nearly identical to London’s Blackfriars Theatre — the winter home of Shakespeare’s plays and companion to the Globe Theatre — and natural acoustics, the building seemed a perfect fit for Shakespearean performance, and a group soon set out to transform the power plant into a performing-arts theater. Knowing they wanted to include the building on the National Register, organizers kept a careful eye on preserving the structure’s historic integrity. “When you’re dealing with historic structures, how you clean and restore the original materials is vitally important,” says Mark Anderson, an owner of the Gesa Power House Theatre. “If we were to sandblast any part of our building, we would lose our designation (on the Historic registry). Every step of the way, you have to ask permission. It’s about having that knowledge in the beginning.” That permission must be balanced and merged with the re-use needs of the building. In the case of the Power House Theatre, health
regulations required removing lead-based paint from the second floor, but the historic registry prohibited sandblasting. City and theater officials were able to reach a compromise, and crews painted a strip of paint — similar to a wainscoting — along one wall most likely to be touched by children and wall-leaning patrons. “When you’re doing adaptive reuse, particularly with something with historic value, they’re very picky about what you can and cannot do,” theater Managing Director Ron Williams said. “We’ve made a very conscientious choice to not remove things that aren’t in the way, to keep the history of the building.” Now unused, steam pipes still rise up the walls, and the corrugated tin roof still shelters audience members, although a new roof was added over the top of the structure last season to prevent the clanging from rainstorms from interrupting performances below. Elements added to the building were designed to meet modern needs but also match the historic atmosphere, such as the industrial-inspired metalwork on walkway guardrails. When the weight of the new roof required adding a third piece of wood on the rafters in the auditorium, crews aged the new wood and coated it with a
Flags and crowds signal events at the Gesa Power House Theatre, a power plant transformed into a performing-arts space.
patina to match the existing planks. When the power house was in operation, its front doors allowed entrance to coal trucks, which would back into loading bays and deliver the coal. Two of the coal bays have now been converted into office space, and keeping with the idea of reuse and renovation, the bays were closed with brick from a wall torn down in what is now the auditorium. Williams says part of adaptive reuse is flexibility. When the Power House Theatre first opened, it had no indoor bathrooms and no elevator. The dressing rooms and offices were on the second floor, now the Electric Lounge. Once the theater opened, staff quickly realized the challenge of having the dressing rooms inaccessible from backstage. The solution was to connect cargo containers at the back entrance of the building. The two containers on the ground floor open into backstage and serve as dressing rooms; the upper two are for prop and set storage. “It’s very organic, but if you look at each architectural element that’s been added, they’re very modern,” Williams says. “I love the kinetic energy of this building.” Energy is what attracted Jeanese LeFore to
Modern elements blend with original ceiling materials — wood, concrete and brick — inside the Gesa Power House Theatre.
4EMRXIH [EMRWGSXMRK SR XLI WIGSRH ¾SSV EPPS[IH XLI 4S[IV ,SYWI 8LIEXVI XS STIR XLI ¾SSV [MXLout damaging historic materials or exposing patrons to lead-based paint.
WALL A WALL A LIFEST YLES 25
Aging the current location of her business, Misbehaven Spa & Salon. The spa first opened on Alder Street in 2005. With the growth of the business, however, LeFore and her team began looking for a location with more space. What she found was a building ready for a renaissance. The property on the corner of Fourth Avenue and Poplar Street was best known for the large brick building of Mordo McDonald’s Feed and Sale Stable, built in 1905. Over the years, the solid structure had housed farm implements, plumbing supplies, and offices and storage for television and cable providers. When LeFore first visited the property, the building was painted yellow on three sides, with original entrances and windows boarded. Inside, the building was divided into indiscriminate layers, with offices and floors added to suit needs of various businesses over the decades. “It was a maze. You could totally get lost in here, so we had to imagine what it was like without those,” LeFore says. Piece by piece, the added structures came down. The team removed the false walls and ceilings to uncover the original brick and exposed beams. “We wanted it to be really organic and as green as possible,” she says. “Any exposed wood you see is from the building. We tried to recycle as much as possible.” That wood is included in displays, in the door frames around the styling stations. The original elevator doors — still sporting their original shipping labels — hang on the walls on the second story. Although the glass has been replaced, each original window is now uncovered in its original location. As they removed the yellow paint from the exterior walls, workers revealed historic advertisements and signage for McDonald’s stable. “They came in and told me about it and asked if I wanted to keep going. I said no. It’s cool. It’s historic,” LeFore said. “We wanted to keep it.” Through their experiences, LeFore, Williams and Rooker each had the same advice to those considering adaptive reuse: Be prepared for hard work, be aware of the costs and have a knowledgeable team committed to the end vision. “It is definitely worth it, but it is a lot of work,” LeFore says. “I love that this happens in this community. I think it needs to happen more.”
26 WALL A WALL A LIFEST YLES
Removal of extra paint layers revealed original brick and painted signs on the old M. McDonald’s Feed and Sale Stable — now Misbehaven Spa & Salon.
Left: The original McDonald’s Feed and Sale Stable elevator doors hang as decorations in Misbehaven. Right: Wood framing the styling stations at Misbehaven was reclaimed from throughout the structure.
Aging
A new chapter in life Professor Bob Carson reimagines 'retirement.' By Diane Reed / Photos by Nick Page
A
s the bus makes the turn onto the branched out into exploring nearby caverns in After graduation, he got a job at Texaco, explorgravel road to Palouse Falls, Bob Caran area known as Rocky Lot. Summers spent ing for oil in New Orleans and phosphate in son asks the driver to pull over and in the White Mountains of New Hampshire Florida. Simultaneously, he got his master’s invites his Walla degree in geology from TuWalla Community College lane University, returning Quest students to scale a to Lexington in summer to small hill. At first, it seems work on a thesis about Orlike a stop in the middle of dovician limestone. nowhere, but at the top, he He met his future wife, points out the distinct efClare, in 1970 while they fects of the Ice Age Floods were studying at the Unithat are evident for miles versity of Washington. Afaround. With his guidter graduation, Bob spent ance, it’s easy to see where five years teaching at North the floods scoured the surCarolina State University, rounding terrain and the spending summers doing high-water mark where field work expanding on elongated loess hills still his Ph.D. dissertation on remain. the glacial geology of the Moving on to Palouse Olympic Peninsula. In Falls, Bob relates the co1975 he joined the faculty lossal story of how the at Whitman College as its falls arrived where they only geology professor are today. The Palouse (now there are five). River, which used to flow When Mount St. Helthrough Washtucna Coulee ens erupted in 1980, Bob to the Columbia River, was Scotheim, then Whitman’s diverted during some of the president, remarked, “This massive Ice Age floods and is a message from on high cut a new channel south to that Whitman College the Snake River. Gradually, must have a geology mathe falls cut the canyon jor,” and the college’s first upstream from the Snake geology graduates earned until it reached its present their degrees in 1983. location. This June, Bob will “reIt is a long way from tire” from serving as the where Bob was born and Phillips Professor of Geraised in Lexington, Va., ology and Environmental Retiring professor Bob Carson plans to continue his research and lead educational near the Blue Ridge MounStudies at Whitman Coltrips. As they start a new chapter in their lives, he and wife, Clare, look forward to betains. His early interest in lege after a 40-year career ing able to travel together, tend their garden and spend lots of time with their children geology came when the here. He describes himself and grandchildren. Photo by Diane Reed. family added on to the as a “Quaternary geologist,” house and the excavator hit a field characterized by the bedrock. The rock couldn’t study of the last two milbe removed, so it became part of the basement. and along the coast of Maine offered a wide lion years of Earth’s history, from the beginning As it turned out, it was Ordovician limevariety of rocks to intrigue him. of the Pleistocene ice age to today. stone, over 400 million years old, with the emSo it wasn’t surprising he decided to study His plans for retirement include research, bedded fossils for which Earth’s strata from that geology at Cornell University, writing his se- writing, traveling, teaching and spending time period are famous. Bob was fascinated, and soon nior thesis on one of the caverns near his home. with his family. He and Clare, who recently WALL A WALL A LIFEST YLES 27
Aging
Bob, an enthusiastic teacher, plans to continue leading Whitman College and Walla Walla Community College Quest trips, as well as independent educational tours to far-off places like Patagonia.
“When I grow up, I’m going to build hotrods and cool cars� “Wild Bill� Age 7
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retired as associate dean of students for Academic Support Services at Whitman, also plan to spend more time with their sons, Ben, Chris and Hank; and their grandchildren, as well as at the couple’s cabin on Hood Canal. And Clare will finally get to do more traveling with Bob. Over the years, his research projects have included the glacial geology of the Olympic Peninsula; structure and glaciation in many parts of Mongolia and east of Yellowstone National Park; and various phenomena of Southeast Washington and Northeast Oregon, including the Blue, Wallowa and Elkhorn mountains. He plans on continuing his research projects in his retirement. A prolific writer, Bob is well known for a number of books he has written or edited, including “Where the Great River Bends: A Natural and Human History of the Columbia at Wallula,� “East of Yellowstone: Geology of the Clark’s Fork Valley and the Nearby Beartooth and Absaroka Mountains� and “Hiking Guide to Washington Geology.� The newest book he has edited and contributed to, “Many Waters: Natural History of the Walla Walla Valley and Vicinity� (Keokee Books), will be available this summer. Traveling and teaching have always been a natural match for Bob. Teaching is one of his loves, and he shares his contagious enthusiasm for learning as he makes geology and environmental studies interesting. Bob, Clare and students have climbed Mount Kilimanjaro, Mount Kenya, Mount Etna and Mount Vesuvius. He has taken students to Camp I on the Tibet side of Mount Everest and to Aconcagua in the Andes. He has led students, Whitman alumni and other groups to Yellowstone, Ice Age floods landmarks and Mount Rainier, and he looks forward to continuing that tradition in his retirement. His more far-flung teaching adventures have included a visit to Norway, Walla Walla’s
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Bob, who is retiring as the Phillips Professor of Geology and Environmental Studies at Whitman College, introduces students to an area wind farm.
and a cruise to Alaska last summer. Although he expects to be doing fewer student trips, he hopes to help lead Whitman’s four-day geology field trips each semester. He looks forward to other excursions, including one he and Whitman Senior Lecturer of Environmental Humanities Don Snow are leading this summer on the Yampa and Green rivers from Northwest Colorado to Dinosaur National Park. Upcoming tours for the Quest program include the Columbia River Gorge, Newberry Volcano and Crater Lake, and, possibly, Yellowstone National Park and Glacier National Park. Bob already has a large group signed up for a guided trip to Patagonia next year from Feb. 21 to March 6. Between adventures, you can count on finding Bob and Clare in Walla Walla, tending their garden and continuing their support for Whitman sports. Clare is the announcer at Whitman women’s basketball games (a volunteer job she has held for decades), while Bob cheers the team on. Retirement, indeed!
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Aging
Aging gracefully starts one day at a time Being aware of your body’s changing needs can help you preserve your health as you age. By Lindsey Thompson / Photos by Steve Lenz
F
rom its inception, sex drive, premature grayChinese medicine exing of hair, low-pitched celled in three arenas ringing in the ears and of health. The first feeling cold easily. This focused on treating colds and is where the search for flus; these, in the absence of immortality starts to climate-controlled homes, were help us out. Chinese life-threatening in ancient China. medicine studied ways The second arena emphasized to lessen some of these women’s health from puberty symptoms as we age and to menopause, because the most thus preserve quality of effective way to grow an empire life as our quantity of is to grow a large populace. The years builds. third emphasis of Chinese mediKey methods for cine involved finding the perfect treating some of these treatment and herbal combinahindrances include acution to achieve immortality. The puncture and/or Chinese emperors heavily influenced this herbal medicine. Chinese pursuit. herbal medicine is older What came out of the search than the use of acupuncfor immortality were myriad ture and requires rigorways to preserve and protect ous training — at least quality of life as we age: No one three or four years in wants to be decrepit when imgraduate school. Limortal. Part of protecting quality censed acupuncturists of life requires finding remedies are trained to use highfor issues we take for granted as a quality herbs that are vetnatural part of the aging process. ted for purity and tested For instance, age-related acufor adulterants. puncture and Chinese herbal Trying to learn or treatments exist for frequent purchase Chinese herbal daytime and nocturnal urination. medicine cures on your Waking up repeatedly during the own can be a dangerous night to use the loo definitely adpursuit. Many scams exversely affects quality of life by ist in the world of Chidisrupting our sleep cycles. nese herbal medicine. You The kidney and bladder mecan protect yourself by ridians are a pair in East Asian seeking out medical care medicine. They are considered from a practitioner with a the seat of vitality. This means Lindsey Thompson performs a warm needle technique with moxibustion on top of license and diploma. the meridians of the kidney and an acupuncture needle at the “gate of vitality.” This technique is used to strengthen Outside of acupuncbladder maintain the oomph, the kidney and bladder meridians. ture and herbal treatvigor and life force genetically ments, the first lesson passed on to us by our parents. the ancient scholars of As we age, we naturally start to use up some Signs of this energy being used up are faChinese medicine teach is proper lifestyle. of this life force. If we live too hard and burn tigue, nagging low back and knee pain, loosenLifestyle changes focusing on proper diet, sleep the candle at both ends, we use up this life ing teeth, brittle bones, frequent urination, and movement are the best investment in our force a little faster. nocturnal urination, urinary incontinence, low health we can make. 30 WALL A WALL A LIFEST YLES
Acupuncture in action: This is a gentle treatment for balancing some of the key organ systems involved in insomnia.
This concept aligns with Western health care. Chinese medicine goes further in recommending different seasonal eating, exercise and sleep habits. For instance, one of the classical texts advises waking with the dawn in spring and taking a long, slow walk, whereas, for the winter months, it suggests sleeping in late. In general, Chinese medicine recommends moderate exercise, especially from our fourth decade onward. According to a recent study, moderate exercise reinforces healthy blood and lymphatic circulation, and also protects against certain cancers, memory loss, brain mass loss and DNA damage. Another study used brain scans to determine that consistent aerobic exercise significantly reduces age-related brain tissue loss. Almost everyone is aware of the recommendation that people sleep eight hours a night, eat well and exercise regularly. Chinese medical philosophy emphasizes noticing cues
from our bodies, as well as eating seasonally. It is important to observe ourselves and recognize when we need more or less exercise and sleep, or if we need to eat slightly different foods. In general, we are advised to pay attention to fatigue, and to rest when we are tired. It is imperative to take vacations and find ways to recuperate from the daily grind. As we age, we need to listen to our bodies more. We should learn what foods truly fuel us and give us more energy, versus lulling us into a food coma. Once we hit our fourth decade, we should not skip the warm-up or cool-down phase of an aerobic workout. Stretching becomes increasingly important. We need to learn to pay attention to seasonal changes each year. The cadence of nature clues us in to natural times to rest and recuperate, versus actively creating new projects. Remember, we are the No. 1 interpreters of what our bodies need. Learning to listen to our bodies pays off in dividends.
WALL A WALL A LIFEST YLES 31
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Homes
The 1888 home of Margie and Myron Ferguson has been in their family since 1910. It's been remodeled and expanded, and is still going strong.
The family home for more than a century Margie and Myron Ferguson’s farmhouse has been in their family since 1910. By Karlene Ponti / Photos by Nick Page
T
he 1888 farmhouse at 1537 Sturm Ave. is the family home for Margie and Myron Ferguson. It has stood the test of time and has been home to many generations: It has been in the family since Myron’s great-great-grandmother bought it in 1910. The giant maple and oak in the yard have seen the family grow and change as the decades passed. The home has been through some expansions and upgrades in its 127 years, but the existing front rooms and upstairs are part of the original home. “We found all rough-cut lumber and square nails in there,” Myron said. The Fergusons doesn’t know who built it, but in 1910 it was purchased from the Raymonds family.
“There are 7 1/2 acres here, so it was a small farm,” Myron said. He grew up here in a large, multigenerational, extended family. Most of his life has been in the local area with the exception of eight years, 1962-1970, when he was living in West Seattle while working as a welder in the Seattle shipyards. Myron was about 10 in 1951 when the family added onto the original house. It was expanded again in 1964 — the family extended the living room and absorbed the wraparound porch, making it into living space. The living room and dining room have large picture windows, which allow natural light into the rooms as well as provide a view of the tree-lined neighborhood. In 1982, the Fergusons added to the south side of the house and lifted the house to put
a concrete foundation under it. Blossoming from its humble beginnings in 1888, it is now a two-bath, four-bedroom home, with an additional small room upstairs and a partial basement under the kitchen addition. “It’s very comfy,” Margie said. “It’s pretty solid, you can drive a nail in a wall anywhere,” Myron said. “The water table is really high here; we have had some seepage in the basement. We have a sump pump that keeps it nice,” Margie said. The couple remodeled both bathrooms about two years ago. The bathroom next to the master bedroom was made from a storage area under the stairway. Then it also was remodeled so it could be more up-to-date. But they’re not planning on any more remodels, Myron said. WALL A WALL A LIFEST YLES 33
Homes
The large kitchen is a popular place to socialize.
“Anything else we would do would be cosmetic. I don’t think we’re going to do anything drastic,” Margie said. They agreed, however, they would probably have to paint some more. They still love the house. It’s home. Myron’s favorite place is the large kitchen — a great place to socialize, enjoy family, savor the present with grandchildren and honor the past at the same time. “It’s the gathering place,” he said. The old farm kitchen features many cupboards and cabinets for storage. “It has 52 doors and drawers,” Myron said. “I know: I painted them.” The Fergusons also have a large 1950s Formica-and-chrome kitchen table about 8 feet long. “We can seat eight real comfortably,” Myron said. There is an arched doorway that leads to the deck, mud room and bathroom. The bathroom off the kitchen and deck was the 1940s-’50s pink-and-black tile with a cast-iron tub. The couple wanted the room 34 WALL A WALL A LIFEST YLES
to be more up-to-date, so they got rid of the tub and tile. “We tore it all out,” Margie said. The project was a lot of work, but the color scheme now is lighter and softer in white and light green. The deck is on the south side of the house, with easy access to the garden from the kitchen and mud room. It is also partially shaded in the hot summer afternoons and evenings. A project the couple sees coming up in the future is addressing the deterioration of the surface of the deck. But, mostly, the projects are done, and the focus is on the comfort and livability of their house. In the front of the home, the living room is where they both can settle in and relax. It is quiet, and a nice place to sit back and enjoy reading. Margie, especially, likes to read here. Margie and Myron are aware of the years the house has stood. In the midst of day-today living, bustling around with work and grandchildren and friends, in quiet moments they both can still sense the family members
who have lived there and worked to make it a comfortable, happy home. “I can see grandpa working out in the garden,” Margie said. More recent memories live on the property as well. “I can see our son,” she said. “When he was 15, he bought a ’48 Jeep. It was a junker,” Myron said. But their son got it running in a very short time. “He’s a very good mechanic,” Myron said. “He had the biggest grin,” Margie said. The couple married in 1963, and had three children. Two live in the area and the other lives close. “We have seven grandchildren here in town,” Myron says. “The kids know they can hang out here,” Margie says. It’s a settled-in, lived-in home, a place to be safe and thrive.
The expansion of the living room incorporated the wraparound porch. Large picture windows provide light and a pleasant view.
The bathroom off the kitchen was remodeled and updated.
WALL A WALL A LIFEST YLES 35
Secret Garden
Margie and Myron Ferguson love their garden. A yellow chain tree blooms with dazzling color.
A mature garden Ferns, blooming trees and flowers add a variety of colors and textures to Margie and Myron Ferguson’s property. By Karlene Ponti / Courtesy Photos
M
argie and Myron Ferguson’s 1888 farmhouse at 1537 Sturm Ave. is surrounded by garden. Huge trees planted by relatives a century ago provide shade in the hot summers. Smaller flowering trees, flowers and grasses add texture, color and variety in beds all around the house. A highlight of the property is the flower garden. Margie and Myron used to grow vegetables, but now they focus on ferns, flowers and flowering trees. The north side of the driveway is all ferns — lush and graceful in the shade. On the south side of the house, the Fergusons have a large 36 WALL A WALL A LIFEST YLES
Rose of Sharon tree, a redbud tree and a tulip tree. They also have a massive flowering yellow chain tree. “When it blooms,” Margie says. “It is all yellow.” The south side of the house beyond the deck is glorious when the bloom comes. Margie also grows a lot of flowers in pots so she can have bright color spots as accents here and there throughout the garden. She decided she needed a water feature in the garden, so she put in a small pond. “We bricked it all in,” she said. Then she planted lemon thyme all around
it. When spring arrives, the pond is surrounded with young yellow-green herbs. Margie and Myron love the bright blooms and exuberance of the flowers and flowering trees. “There is a pale-green-and-white ground cover in the shade of the fir trees,” Margie said. By the deck there are snow drops and coral bells. The couple have iris, flowering crabapple, quince, dogwood and a smoke tree. In this mature garden, there is no shortage of color or variety, making the spring and summer seasons full of flowers.
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ˆ 8LI ERRYEP (YGO] (IVF] MW E HE] SJ JEQMP] JYR EPP JSV E KSSH GEYWI 8LI HYGOW VEGI HS[R 1MPP 'VIIO XS LIPT JYRH XLI )\GLERKI 'PYF´W IJJSVXW EX TVIZIRXMRK GLMPH EFYWI ERH RIKPIGX E Q T Q 6EGI EX EFSYX T Q ;EPPE ;EPPE 'SQQYRMX] 'SPPIKI (IXEMPW [[I\GLERKIGPYF SVK ˆ ;EPPE ;EPPE 9RMZIVWMX] 7TVMRK 'LSVEP GSRGIVX T Q ;EPPE ;EPPE 9RMZIVWMX] 'LYVGL (IXEMPW SV [EPPE[EPPE IHY ˆ 0IEVR XS GSRXVE HERGI ER SPH JEWLMSRIH GSYRXV] HERGI 1YWMG F] XLI ;IHRIWHE] 2MKLX &ERH T Q XIEGLMRK ERH TVEGXMGI T Q VIKYPEV HERGI ' 7X ;EPPE ;EPPE (IXEMPW SV JEQ FQM RIX ˆ %RRYEP EHYPX IZIRX GIPIFVEXIW XLI GLEVEGXIVW XLEX TSTYPEXIH 4IRHPIXSR´W TEWX 1YWX LEZI VIWIVZEXMSRW 4IRHPIXSR 9RHIVKVSYRH 8SYVW (IXEMPW SV TIRHPIXSRGLEQFIV GSQ
ˆ =;'% 0IEHIVWLMT 0YRGLISR +YIWX WTIEOIV MW LY QER VMKLXW EGXMZMWX 2ESQM 8YXY HEYKLXIV SJ %VGL FMWLST (IWQSRH 8YXY 2SSR 1EVGYW ;LMXQER ,SXIP (IXEMPW SV ][GE[[ SVK 38 WALL A WALL A LIFEST YLES
MAY 22-25 ˆ 1YPI 1ERME 1YPI ERH (SROI] 7LS[ GSQTIXMXMSRW 'LYGO ;EKSR 'SSO 3JJ (S[RXS[R (E]XSR 4EVEHI (E]XSR (IXEMPW QYPIQERMEHE]XSR GSQ
ˆ (E]XSR (E]W 'IPIFVEXMSR LEW FIIR E 1IQSVMEP ;IIOIRH XVEHMXMSR MR (E]XSR JSV RIEVP] ]IEVW ,MKLPMKLXW MRGPYHI E 7EXYVHE] QSVRMRK TEVEHI SR LMWXSVMG 1EMR 7XVIIX VSHIS XSYV SJ (E]XSR ERH 1IQSVMEP (E] *YR 6YR (IXEMPW SV LMWXSVMGHE]XSR GSQ ˆ 8LI 8SYGLIX 6MZIV 6SYRHYT XLI ERRYEP 'IPIFVEXMSR SJ 7SFVMIX] EX XLI JEMVKVSYRHW JSGYWIW SR JEQMP] JYR EGXMZMXMIW ;EMXWFYVK (IXEMPW SV WREJYFEV GSQ TMKVSEWX MAY 24
ˆ )\LMFMX EX '%:9 'IPPEVW SJ 4IXI /ITLEVX W JMVITEMRX MRKW 0MZI HIQSRWXVEXMSR SJ JMVITEMRXMRK STIR XS XLI TYFPMG 1E] T Q ) %IVSRGE %ZI (IXEMPW GEZYGIPPEVW GSQ ERH TIXIWJMRKIVW GSQ
ˆ 8LI 'MX] SJ ;EPPE ;EPPE 4EVOW ERH 6IGVIEXMSR (I TEVXQIRX TVIWIRXW XLI 8VEGO *MIPH 1IIX &SVPIWOI 8VEGO (IXEMPW SV [[TV YW
ˆ ;LMXQER 'SPPIKI XL 6IYRMSR GPEWW SJ ;LMX QER 'SPPIKI (IXEMPW SV [LMXQER IHY EPYQRM
MAY 23-25 ˆ ,EVTIV .S] 8LIEXVI TVIWIRXW E TIVJSVQERGI SJ ±,EMV 8LI %QIVMGER 8VMFEP 6SGO 1YWMGEP ² ;LMXQER 'SP PIKI (IXEMPW SV [LMXQER IHY LNX
MAY 1-13
MAY 21-24
ˆ %RRYEP 3RMSR 1ER 8VMEXLPSR 6EGI EX E Q &IR RMRKXSR 0EOI (IXEMPW SV [[QYPXM WTSVXW GSQ ˆ 8LI ;LMXQER 'SPPIKI KVEHYEXMRK GPEWW SJ EG GITXW XLI GLEPPIRKI E Q 1IQSVMEP 0E[R ;LMX QER 'SPPIKI (IXEMPW SV [LMXQER IHY MAY 28 ˆ *SVX ;EPPE ;EPPE 1YWIYQ (MVIGXSV .EQIW 4E]RI HMWGYWWIW XLI PSGEP VIKMSR ERH XLI ;SVPH ;EVW MR GSRNYRGXMSR [MXL ER SRKSMRK I\LMFMX T Q *SVX ;EPPE ;EPPE 1YWIYQ (IXEMPW SV JSVX[EPPE[EPPEQYWIYQ SVK MAY 28-31, JUNE 4-6 ˆ ;EPPE ;EPPE 'SQQYRMX] 'SPPIKI 8LIEXVI %VXW (I TEVXQIRX TVIWIRXW XLI QYWMGEP ±7SQIXLMRK´W %JSSX ² T Q 1E] QEXMRII T Q 'LMRE 4EZMPMSR (I XEMPW SV [[GG IHY MAY 29-30, JUNE 5-7, 12-14 ˆ 8LI XLVMPPIV ±(IEXLXVET² [MPP FI TIVJSVQIH T Q 0MXXPI 8LIEXVI SJ ;EPPE ;EPPE (IXEMPW SV PX[[ SVK MAY 30-31, JUNE 4, 6, 7 ˆ ± )QQE² F] .ERI %YWXIR [MPP FI TIVJSVQIH F] XLI HVEQE HITEVXQIRX EX ;EPPE ;EPPE 9RMZIVWMX] T Q T Q SR 7EXYVHE] ;;9 'SPPIKI 4PEGI (IXEMPW HVEQE [EPPE[EPPE IHY
MAY 16-17
Submit your event
ˆ 8LI ;EPPE ;EPPE 'LSVEP 7SGMIX] ERH XLI ;EPPE ;EPPE 7]QTLSR] TVIWIRX ±'EVQIR ² 1E] T Q 1E] T Q 'SVHMRIV ,EPP ;LMXQER 'SPPIKI (IXEMPW [[W]QTLSR] SVK
Send your event details to Karlene Ponti: 509-526-8324 or karleneponti@wwub.com
Regular Events TUESDAY ˆ 8VMZME +EQI 2MKLX T Q 6IH 1SROI] (S[RXS[R 0SYRKI ; %PHIV 7X (IXEMPW SV VIHQSROI]PSYRKI GSQ WEDNESDAY ˆ ;MRI XEWXMRK JMVWX ;IHRIWHE] SJ XLI QSRXL 4PEXIEY 6IWXEYVERX EX ;MPHLSVWI 6IWSVX 'EWMRS 4IRHPI XSR (IXEMPW SV [MPHLSVWIVIWSVX GSQ ˆ 1YWMG T Q 6SKIVW´ &EOIV] 2 'SPPIKI %ZI 'SPPIKI 4PEGI (IXEMPW ˆ 6IGSVH ]SYV QYWMG T Q 3TIR 1MG 6IGSVH MRK 'PYF EX 7ETSPMP 'IPPEVW ) 1EMR 7X (IXEMPW SV WETSPMPGIPPEVW GSQ IZIRXW LXQ ˆ /EVESOI T Q ;MPHLSVWI 7TSVXW &EV EX ;MPH LSVWI 6IWSVX 'EWMRS 4IRHPIXSR (IXEMPW SV [MPHLSVWIVIWSVX GSQ THURSDAY ˆ 'SQIH] NEQ T Q ;MPHLSVWI 7TSVXW &EV EX XLI ;MPHLSVWI 6IWSVX 'EWMRS 4IRHPIXSR (IXEMPW SV [MPHLSVWIVIWSVX GSQ ˆ 8LI 8LYVWHE] (S[RXS[R *EVQIVW 1EVOIX KIXW
WXEVXIH SR 1E] 'VE[JSVH 4EVO (IXEMPW HS[R XS[R[EPPE[EPPE GSQ FRIDAY ˆ 4MERMWX 'EVSP]R 1MPHIRFIVKIV T Q 7ETSPMP 'IPPEVW ) 1EMR 7X (IXEMPW SV WETSPMPGIPPEVW GSQ IZIRXW LXQ ˆ 8LI JMVWX *VMHE] SJ IEGL QSRXL JVII EHQMWWMSR EX 8EQjWXWPMOX 'YPXYVEP -RWXMXYXI 4IRHPIXSR (IXEMPW SV XEQEWXWPMOX SVK ˆ 0MZI QYWMG T Q ;MPHLSVWI 7TSVXW &EV EX ;MPH LSVWI 6IWSVX 'EWMRS 4IRHPIXSR (IXEMPW SV [MPHLSVWIVIWSVX GSQ ˆ 0MZI QYWMG T Q 7ETSPMP 'IPPEVW ) 1EMR 7X (I XEMPW SV WETSPMPGIPPEVW GSQ IZIRXW LXQ ˆ 1YWMG SV (. 1YWMG T Q (. T Q 1EVG]´W (S[RXS[R 0SYRKI 7 'SPZMPPI 7X (IXEMPW SV JEGIFSSO GSQ 1EVG]W&EV%RH0SYRKI SATURDAY ˆ 0MZI QYWMG T Q ;MPHLSVWI 7TSVXW &EV EX ;MPH LSVWI 6IWSVX 'EWMRS 4IRHPIXSR (IXEMPW SV [MPHLSVWIVIWSVX GSQ
ˆ 0MZI QYWMG T Q 7ETSPMP 'IPPEVW ) 1EMR 7X (I XEMPW SV WETSPMPGIPPEVW GSQ IZIRXW LXQ ˆ 1YWMG SV (. 1YWMG T Q (. T Q 1EVG]´W (S[RXS[R 0SYRKI 7 'SPZMPPI 7X (IXEMPW SV JEGIFSSO GSQ 1EVG]W&EV%RH0SYRKI ˆ 8LI (S[RXS[R *EVQIVW 1EVOIX [MPP VYR IEGL 7EXYVHE] E Q T Q 'VE[JSVH 4EVO *SYVXL %ZIRYI ERH 1EMR 7XVIIX (IXEMPW SV HS[RXS[R[EPPE[EPPE GSQ ˆ )ZIV] [IIOIRH XLI ;EPPE ;EPPE :EPPI] *EVQIVW 1EVOIX %WWSGMEXMSR FVMRKW ]SY JVIWL PSGEP TVSHYGI ERH E JVII GSRGIVX [LMPI ]SY WLST E Q T Q 7EXYVHE]W ;EPPE ;EPPE 'SYRX] *EMVKVSYRHW (IXEMPW KS[EPPE[EPPEJEVQIVWQEVOIX GSQ ˆ 0MZI 1YWMG T Q 7MRGPEMV )WXEXI :MRI]EVHW & ) 1EMR 7X (IXEMPW SUNDAY ˆ )ZIV] 7YRHE] XLVSYKL 3GXSFIV ERH EPWS 7EXYV HE]W MR WYQQIV XLI 0MZMRK ,MWXSV] EGXSVW TSVXVE] GLEVEGXIVW JVSQ XLI EVIE´W TEWX T Q *SVX ;EPPE ;EPPE 1YWIYQ (IXEMPW SV JSVX[EP PE[EPPEQYWIYQ SVK
Photos by Steve Lenz
Where in Walla Walla?
Last issue’s clue:
Learn the ropes of life at this remote Walla Walla County retreat.
Answer:
Jubilee Adventures
Last month’s winners: Clue:
Dyan Larson Dorothy Hall
No Bordeaux here, just battles. Name this historic site.
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 39
We’re always here, so you can be there. When you promise you’ll be there, they know you mean it. And when heart attack strikes, you need someone to be there for you, day or night. Providence St. Mary Heart and Vascular Center is the only place in town with 24/7 emergency cardiac services. We’re always here for you so you can always be there for the ones you love.
The only ones here for your heart, 24/7 Providence.org/WallaWallaHeart 534597`