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2 Wall a Wall a Lifest yles
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marcuswhitmanhotel.com Wall a Wall a Lifest yles 3
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Wall a Wall a Lifest yles 5
table of contents
AUGUST 2012
10
REAL COOKS Jim Robles managed to stifle the “engineer side of his brain” and use his intuition to create great dishes, such as his spicy and fragrant vegetarian paella.
16
MyLES AndERSOn On WinE The biggest names on Walla Walla’s wine scene (Gary Figgins and Rick Small, for instance) started out making wine at home, and the tradition continues.
20
ThE LOCAVORE August is a heady time for lovers of fresh produce. How can we preserve the fabulous bounty of summer? Melissa Davis clues us in.
24
ThE RidE OF A LiFETiME When Cain Smith settles on top of a ton of angry bull, he’s already in the zone.
28
My “TOp TEn” LiST Steve Rapp talks about what matters most to a guy who’s a bicycle fanatic. Hint: Bikes are No. 4.
30
ROOTS OF ThE VALLEy Doug Saturno is a member of a proud Italian family with the deepest of roots in this Valley: His great-grandfather was Pasquale Saturno, who came to Walla Walla in 1876.
34
WhAT’S nEW in W2? Kelly and Dave Belcher bring their eclectic tastes from Jackson Hole, Wyo., to Walla Walla’s Main Street, with a furniture store to satisfy every budget. Vince Booth opens a “humble farm and pickle company” with the Booth Brine Co.
36
JAZZ & WinE AMOng FRiEndS A three-day event, with headliners The Shanghai Woolies and highlights such as a New Orleans-style jazz parade, benefits Friends of Children of Walla Walla.
38
pLAnES, TRAinS And AuTOMOBiLES Shelly Norsworthy turned a 1967 Red Dale travel trailer into a glamper — with tons of jazzy retro touches.
40
nEW digS/SECRET gARdEn Becky and José Cardell’s one-level beauty is tucked away in the trees, and their park-like backyard is a respite from the world.
MORE LIFEST YLES PLEASE LIKE US
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6 Wall a Wall a Lifest yLes
Photo by Greg Lehman
24
PEOPLE
the Ride of a lifetime Wall a Wall a Lifest yLes 7
Comfort Inn & Suites of Walla Walla • 100% Non-Smoking Hotel • FREE Deluxe Breakfast • FREE Wireless Internet
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E DITOR ’ S C OMMENTS
/ by Robin Hamilton August 2012
It’s late summer in the Valley, which means it’s gettin’ on rodeo season. Whatever your favorite event — bareback riding, barrel racing, tie-down roping, steer wrestling, saddle bronc riding — by far the most dangerous is bull riding. It takes balance, flexibility, strength, coordination — and a lot of courage.
pU Blish eR
Rob C. Blethen e di toR
Rick doyle a dv e Rt i si nG di R eC toR
Jay Brodt M a naGi nG e di toR
Robin hamilton pRodUCt ion M a naGeR
consignment items to locals hungry for items that are artful and budget-friendly. with summer travel on everyone’s minds, R.l. Mcfarland tells the story of a travel trailer brought back to its previous glamper glory with the help of a savvy former designer and entrepreneur. Karlene ponti opens the door to Becky and José Cardell’s home — a one-level charmer that sits next to a stream and takes advantage of its park-like setting. lastly, thanks to our readers for your comments and suggestions. shall we compare you to a summer’s day? absolutely.
vera hammill a Rt is t iC diR eCtoR / de siGn eR
steve lenz Con tR iBU t inG w R it eR s
Myles anderson, Jim Buchan, Melissa davis, Robin hamilton, addison Magness, R.l. Mcfarland, Jonas Myers, Karlene ponti, diane Reed photoGR a ph eR s
Colby Kuschatka, Greg lehman, steve lenz, diane Reed, Joe tierney soCi a l Medi a a nd w eBsit e
Jennifer henry pRodUCt ion sta f f
Ralph hendrix, Chris lee, steve lenz, sherry Burrows sa l e s sta f f
Masood Gorashi, Jeff sasser, donna schenk, Colleen streeter, Mike waltman Copy e di toR
Chetna Chopra e di toR i a l a ssis ta n t
Karlene ponti a dM i n is t R at i v e a s sis ta n t
Kandi suckow COVER: photo by Greg lehman foR e di toR i a l i n foR M at ion
Rick doyle rickdoyle@wwub.com Robin hamilton robinhamilton@wwub.com foR a dv e Rt i si nG i n foR M at ion
Jay Brodt jaybrodt@wwub.com
please liKe Us
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what goes on inside the head of a person who has just seated himself on an incensed 2,000-pound animal with horns? Jim Buchan talks to up-and-coming bull rider Cain smith about his predilection for spending eight scary seconds on these unpredictable, mean-spirited and downright nasty creatures. two more people have caught our eye: one who grew up in the valley and celebrates his heritage, and another who is a relative newcomer, but has nonetheless made an impact via his dedication to promoting the fast life — on two wheels. as a member of the fort walla walla living history Company, doug saturno has been playing his great-grandfather, pasquale saturno, for years. he’s proud to be an italian-american and prouder still of his ancestor’s contributions to the valley. diane Reed interviews saturno in her occasional series, “Roots of the valley.” it seems that everyone has a list of sorts these days, be it short, long or bucket. there are “top 10 Cartoon psychiatric disorders,” “top 10 Cephalopod super powers,” “top 10 hypochondriacs” and, my favorite, “top 10 Unsolved Cases of spontaneous human Combustion.” (i know i’ll think twice the next time i want to say to someone, sotto voce, “Burst into flames! Burst into flames!”) in much the same way, lifestyles is exploring different kinds of lists, and in this issue, we’re starting out old school with that standby, the plain, old “top 10” list. allegro Cyclery co-owner steve Rapp graciously accommodates. as we are wont to do, we cover the food and wine scene in walla walla with an interview with Jim Robles, an engineer-turned-inspiredcook, Myles anderson’s take on how walla walla’s homemade wine was the precursor to the great commercially available wines we know and love, and Melissa davis’ advice on preserving the produce bounty of august. “what’s new in w2” discovers a philosophical pickle maker and a furniture store that offers an interesting variety of custom-made and
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Wall a Wall a Lifest yLes 9
Food
James Robles by Addison photos by Greg
Magness Lehman
You don’t have to be a seasoned chef to make an impact with food. Every day, in kitchens across the country, Real Cooks create extraordinary meals for some very special guests — their friends and family.
10 Wall a Wall a Lifest yles
Observing a retired engineer in the kitchen is quite a remarkable thing. Jim Robles moves about his kitchen with ease and precision, acutely aware of how many grains of rice went into his vegetarian paella and how many minutes it has been in the oven. His wife, Janet, told me that the engineer side of his brain had to take a back seat when he started cooking; he wanted exact cooking times instead of “sauté until golden brown.” Jim has evidently overcome that obstacle and takes enormous pleasure in cooking for others. I was welcomed to the Robles’ weekly Tuesday dinner with their neighbors and spent the evening participating in lively conversation and enjoying good wine and great food. Jim’s enthusiasm for wine and cooking are clear in his care and attention to each aspect of the meal. He also takes pride in his addition to the design of their kitchen — a passthrough window from the kitchen to the dining room. He credits the majority of the house’s design to Jan, but that window is his pride. I relaxed with a glass of Zinfandel and watched Jim buzz about his kitchen. While discussing their travels in Europe, we landed on the subject of paella, Jim’s choice of dish for the night.
who cook. But actually, in about 1987, we got a bunch of our friends together and started getting to know wine. We decided we were tired of being abused by restaurant sommeliers and wanted to educate ourselves. We tried wines from all different regions and all different kinds of grapes. At first there wasn’t much focus on food — maybe a cracker here, some grapes, or maybe the tiniest piece of cheese. As time went on, the food evolved and developed with the seasons. We would smoke a turkey in November, and everyone else would contribute sides. We still taste the wine before we eat, but there aren’t so many “rules.” It’s more about health. Just eat the best ingredients — you get fuller faster, you feel better.
LIFESTYLES: What else do you like to cook?
JIM: I like comfort food. That’s one of the irreconcilable JIM: Paella is just a rice dish, origidifferences between Jan and nally from the poorer regions. They me. Like most women, she’s a just used what they had in their larcomplete savage. (Chuckles.) She der because just about anything will likes raw tuna and beef tartare. stick to it. I probably shouldn’t say this The best thing I can say for those because I’ll jinx myself, but my expedishes is that they’re sustainably Robles whips up a vegetarian paella — a rice dish from the poorer rience with paella is that if you have prepared — low energy. I like regions of Spain. the right rice, the right saffron and the things like lamb shank where the right paprika, they’re just easy. So, let’s meat is just falling off the bone. I see if I can actually make any of that come true. to cook seafood into paella without my wife like short ribs and dishes that take a long time beating me over the head for overcooking the to cook. A lot of our inspiration comes from The LIFESTYLES: What goes into this dish? seafood. The tuna paella was a disaster. Herbfarm restaurant cookbook. They really do some inspiring cooking. JIM: Well, my daughter’s a vegetarian, so LIFESTYLES: When did you develop a this dish has gotten prepared a lot around here passion for cooking? Addison Magness is a freelance writer who lives in Walla Walla. She can be for two reasons: firstly, because she’s a vegetarian, and secondly, because I need to learn how JIM: When I realized women love guys reached at magnessal@gmail.com. Wall a Wall a Lifest yles 11
Food ReCiPe
VEGETARIAN PAELLA 1 medium zucchini, cut in crosswise slices, with each slice then quartered 2 cups well-washed, dried and coarsely chopped spinach leaves 2 medium red bell peppers, finely chopped 4 teaspoons finely chopped fresh hot red or green pepper 6 frozen artichoke hearts, quartered 2/3 cup frozen lima beans 6 large shiitake or other mushrooms (about 1/2 pound), coarsely chopped with stems 1 cup frozen or fresh peas 8 medium scallions, trimmed and coarsely chopped 6 cups chicken broth or vegetable broth 1 teaspoon saffron 8 tablespoons olive oil 1 medium tomato, skinned, seeded and finely chopped 4 cloves garlic, minced 1 teaspoon sweet paprika, preferably spanish smoked 1 teaspoon ground cumin 2 tablespoons minced parsley 3 cups imported spanish or arborio short-grain rice Kosher or sea salt 1/2 pound snap peas or snow peas, strings removed
Preheat gas oven to 400 f, electric oven to 450 f. in a large bowl, combine the zucchini, spinach, sweet and hot red peppers, artichokes, lima beans, mushrooms, peas and scallions. Combine the broth and saffron in a pot and keep hot over the lowest heat possible. Heat the oil in a paella pan measuring 17 to 18 inches at its widest point (or in a shallow casserole of a similar size), over 2 burners if necessary. Add the vegetables from the bowl and sautĂŠ about 3 minutes over high heat, until the vegetables are slightly softened. stir in the tomato, garlic, paprika, cumin and parsley, and cook 2 minutes more. Add the rice and coat well with the pan mixture. Pour in all the hot broth and bring to a boil. taste for salt and continue to boil about 5 minutes, stirring and rotating the pan occasionally, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice. stir in the snap peas and transfer to the oven. Cook, uncovered, 10 to 12 minutes in a gas oven, 15 to 20 minutes in an electric one, until the rice is almost al dente. Remove to a warm spot, cover with foil and let sit 5 to 10 minutes, until the rice is cooked to taste.
Shrimp and shellfish can be added to the paella to satisfy seafood lovers.
12 Wall a Wall a Lifest yLes
SHRIMP SALAD 2 pounds shrimp, cleaned and deveined salt and pepper to taste 2 navel oranges, peeled and divided in half 1/2 small english cucumber, thinly sliced 1 tablespoon extra-virgin olive oil 1/4 cup thinly sliced red onion 1/4 cup torn mint leaves 12 pitted, oil-cured black olives
salt and pepper the shrimp liberally. Grill or sautĂŠ until the shrimp is just opaque, but not tough. set aside to cool. Cut each orange half into thin slices and place in a bowl along with the cucumbers. Drizzle the oil and season to taste with salt and pepper. Gently toss to mix. When serving, place orange mixture on a platter and scatter with onion, mint leaves and olives. Place the cooled shrimp on top.
Walla Walla
Dining Guide
Blue palm Frozen yogurt . . . . . . . . . . . . . . . . . . . . . . . 1417 Plaza Way, Walla Walla • 509-876-2389 • bluepalmyo.com Sun.-Fri., 10 a.m.-10 p.m.; Sat., 7-11 p.m. A healthy dessert. Blue Palm features yoCream frozen yogurt with a huge selection of flavors, including non-dairy and nosugar options, most of which are non-fat, as well. toppings galore. How do they do it?
Kid-Friendly
Lunch
Outdoor dining
dinner
under $10
Reservations Recommended Food past 10 p.m.
KEy
Breakfast
$11-$25 Over $26
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.
Cookie Tree Bakery and Café . . . . . . . . . . . . . . . . . . . . . green Spoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 S. Spokane St., Walla Walla • 509-522-4826 • cookietreebakeryandcafe.com 13 E. Main, Walla Walla • 509-876-2583 • greenspoonw2.com Mon.-sat., 7:30 a.m.-2:30 p.m. Mon.-Sat., 11 a.m.-9 p.m.; Sun., 9 a.m.-9 p.m. Cookie tree Bakery and Café has been a familyA welcome addition to downtown Walla Walla’s owned downtown Walla Walla favorite for over restaurant scene, Green spoon’s varied and cre22 years. serving sandwiches, soups, salads and an ative menu offers fresh, local food with something array of tasty treats. everything is scratch-made for everyone: sandwiches, salads, rice bowls, fish, in-house, and the sandwiches are made on freshly steak, pasta and soups. Many dishes are glutensliced bread that was baked just that morning. Many free or vegetarian, as well as family- and foodievegetarian options are also available, including our friendly. Daily happy hour and nightly dinner much-talked-about house-made veggie burgers. specials. Lunch and dinner daily — and now — a luxurious sunday brunch. Jacobi’s italian Café & Catering . . . . . . . . . . . . . . . . . The Marc Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . 416 N. Second, Walla Walla • 509-525-2677 • jacobiscafe.com 6 W. Rose St., Walla Walla • 509-525-2200 • marcuswhitmanhotel.com Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m. Dinner daily, starting at 5:30 p.m. Come “Mangia Mangia” in Walla Walla at Jacobi’s Using locally sourced produce, poultry and meats, Campolio has created an ambitious and Café! At Jacobi’s Café you can enjoy our signacreative menu. try the “Bacon and eggs,” a ture italian cuisine and experience casual dining tempura-fried Red Boar farms pork belly served with customer service that is second to none. with a soft-poached locally produced egg. All you may dine in our vintage train car or sit back menu items are thoughtfully paired with local and relax on our patio. Because when you are wine selections. Vegetarian dishes are as intriguthinking italian ... think Jacobi’s! ing as non-veggie options. patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . . Mill Creek Brew pub . . . . . . . . . . . . . . . . . . . . . . . . . . . 725 E. Dayton Ave., Dayton, WA • 509-382-2625 11 S. Palouse, Walla Walla • 509-522-2440 • millcreek-brewpub.com Lunch: Wed.-Fri., 11:30 a.m.-1:00 p.m.; Dinner: Wed. & Thu., 4:30-7:00 p.m.; Dinner: Fri. & Sat., 4:30-7:30 p.m. Mon.-Sat., 11 a.m.-Midnight; Sunday 11 a.m.-9 p.m. Named in “Northwest Best Places” as the only for 15 years, Mill Creek has served locally four-star french restaurant east of the Cascades, brewed, handcrafted beers. you’ll find great Patit Creek has been serving great cuisine — withvalues on the kid-friendly lunch and dinner out the attitude — since 1978. While all the entrees menu, served inside or out on the largest paare often exquisite, their meat dishes are truly notio in town. Local wines, daily specials and table, especially the Medallions of Beef Hiebert. An great atmosphere all await you at Mill Creek imaginative wine list and remarkable desserts make Brew Pub. Patit Creek a gem worth traveling for. phoumy’s Thai Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . 1528 E. Isaacs Ave., Walla Walla • 509-529-8889 Sun.-Thu., 11 a.m.-9 p.m.; Fri., 11 a.m.-10 p.m.; Sat., Noon-10 p.m. thai-food lovers know where to go for authentic thai cuisine. Chef Phoumy has 42 years of thai culinary experience — and it shows in the classic menu. serving wine, beer and cocktails.
South Fork grill . . . . . . . . . . . . . . . . . . . . . . . . . 1129 S. Second, Ste. D, Walla Walla • 509-522-4777 • southforkgrillww.com Tue.-Sun.: Lunch, 11 a.m.-2 p.m.; Mid-Day, 2-5 p.m.; Dinner, 5-9 p.m. (5-10 p.m., Fri. & Sat.) south fork Grill offers fine food in a relaxing atmosphere. We pride ourselves on providing exceptional customer service, farm-fresh local produce and award-winning wines.
Sweet Basil pizzeria . . . . . . . . . . . . . . . . . . . . . . . . . . . Thai ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 S. First Ave., Walla Walla • 509-529-1950 • sweetbasilpizzeria.com 311 S. Ninth, Walla Walla • 509-525-0971 Mon.-Sat., 11 a.m.-9 p.m. Open 7 days a week from 11:00 a.m. family-owned sweet Basil has proven to be Roast Duck Curry, Lemon Grass Barbecued such a local favorite that its pizzas — daily Chicken, Coconut Prawns, Pad thai and more. A great menu of thai dishes, expertly premade, hand-tossed and loaded with fresh, pared. enjoy a glass of wine, cold beer or tasty locally produced ingredients — have earned thai iced tea with your meal. Plenty of room them a loyal, and growing, following. sweet for groups or just the two of you. if you’re Basil also offers calzones, salads and Walla looking for a true thai dining experience, Walla wines and beer. thai Ploy is the place for you. Wall a Wall a Lifest yLes 13
WOODWARD CANYON Est. 1981
Tasting Room Open Daily Private Tastings By Appointment Now Serving Lunch In the Reserve House Friday—Sunday Offering Fresh Local Produce & Specialty Foods in the Lazy S Arrow Market
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15 YEARS
and Still Brewing Perfection
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Tasting Room Open Thursday through Monday 10am – 5pm
91 Wine Advocate
Wine & Cheese Every 1st and 2nd Weekend! Wine & Chocolate Every 3rd and 4th Weekend!
207813 CL
Troy Robinson, MillCreek Brewmeister, testing his latest brew
Continuously Brewing Hand-Crafted Beers for the Past 15 Years • Famous Local Wines and Cocktails • Full Menu to Please Every Palate CURRENTLY SERVING Octoberfest • Irish Red Apple • IPA • Patio Dining Copper Ale • Walla Walla Wheat • Minors Welcome All Hours
14 Wall a Wall a Lifest yles
GLENCORRIE
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WALLA WALLA’S ONLY BREW PUB AND RESTAURANT 11 S. Palouse • Walla Walla • 522-2440 • millcreek-brewpub.com Monday-Saturday 11am-Midnight • Sunday 11am-9pm
Glencorrie Vintners focus on Crafting Small Amounts of Red Bordeaux Varieties
8052 Old Hwy 12, Walla Walla 509.525.2585 www.glencorrie.com
Sniff Swirl Taste Love (repeat)
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235 E Broadway Milton-Freewater, OR (541)938-5575 watermillwinery.com
An Apple a Day... One Glass at a Time
We invite you to sample our hand crafted Spanish wines, enjoy our patio, and sit by our fire pit. Tasting Room Open Friday thru Sunday 11am to 5pm or by appointment.
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Complementary Wine Tasting with this Ad
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WALLA WALLA VALLEY 235 E Broadway Milton-Freewater, OR (541)938-5575 drinkcider.com
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RSVP by September 1 541-558-3656 or 509-220-2514 Wall a Wall a Lifest yles 15
Myles Anderson on Wine
by Myles
Anderson
Long-time friends and homemade-wine winemakers (left to right) Mike McDonnell, Dick Grey, Red Golden and Jerry Stalder sample their wines in Red Golden’s garage. They have been making wines together for 30 years. Courtesy photo.
Making Wine at Home: A Walla Walla Tradition Making wines at home is a century-old practice in Walla Walla. Years ago, farmers procured grapes from any source available and brewed the wine in basements, barns and backyards. Even when Prohibition began in Washington state in 1917, citizens could make 100 gallons of wine per individual, solely for personal use. Making homemade wine thrived in Walla Walla, and serving wine at most social functions in homes was a regular practice. The Italians in Walla Walla were especially adept at winemaking. They ordered wine grapes through the Walla Walla Gardeners’ Association on 11th Avenue from the time of Prohibition to the early ’50s. The grapes arrived by train or truck and 16 Wall a Wall a Lifest yles
Walla Wallans would bring their small totes or trucks to the 11th-Avenue warehouse to pick up California-grown Zinfandel. During the late ’50s, the Pacific Fruit Co. on Rose Avenue provided Zinfandel and Alicante Bouschet grapes, which were blended with the Zinfandel to make a heartier wine. Some Italians ordered 800 pounds, enough to make 120
gallons of finished wine. Some made a second wine from the pomace from the first pressing by adding water and sugar, then fermenting it a second time. It was a watery red and was served to guests considered unworthy of the first wine. The winemaking pioneers of modern times (1977 forward) also practiced winemaking at
and Bud Wagaman. They meet each Monday, drink wine, tell stories and solve the world’s problems. They call themselves “The Board.” A newer group of noncommercial winemakers is made up of Len Conlee, Buddy Heimbigner and Mike Himmelberger. They call their operation “Skyrocket Vintners.” Buddy is the oldest at 71, and Mike is the youngest at 57 years. They began with the 2005 harvest in Len Conlee’s remodeled shed (heated and air-conditioned) in Prescott. Len is the lead winemaker, and Buddy and Mike pitch in with all the other duties of crushing, fermenting, pressing, barreling and bottling. They source their grapes from several reputable vineyards and craft serious wines. They divide the costs equally, and each takes onethird of the wine home after it is bottled. They make Cabernet Sauvignon, Merlot and Syrah, two barrels of each varietal. At bottling time all the wives, friends and neighbors join in to help, and it becomes a great celebratory occasion. Buddy and Jan are very proud of their wines and enjoy them in Kauai, Hawaii, where they vacation winters. I recently sampled the ’06 Cabernet Sauvignon and the ’09 Merlot; they are good! The Southeast Washington State Fair annually judges noncommercial wines and awards ribbons to the best fruit and grape wines that are entered. One year I judged wines made from raspberries, rhubarb, strawberries, peaches, pie cherries and Concord and Thompson seedless grapes, and even one made with bananas and dates. Most of these wines are either very sweet or quite dry, with high alcohol content. There is always an award for “Best in Show,” and one year the raspberry wine won, beating several blue-ribbon grape wines. The Board has entered its wine in the fair consistently for 12 years, and each member has won a “Best of Class” and “Best in Show” for their wines. They discontinued entering wines since they were competing against one another and concluded “enough is enough.” This year, I hope Skyrocket Vintners will enter its wines at the fair and begin a winning streak for another backyard winery. Myles J. Anderson is the interim director of the The Center for Enology and Viticulture at Walla Walla Community College. He can be reached at myles.anderson@wwcc.edu.
TASTING ROOM 18 North Second Avenue Walla Walla, WA 99362 Hours: Thursday, Friday, Saturday & Monday 10am to 4:30pm Sunday 11am to 4:30pm (509) 525-1506
WINeRy ANd VINeyARd 1663 Corkrum Rd. Walla Walla, WA 99362 SuMMeR RANCH expeRIeNCe Visit the Ranch on Saturdays, May 26-September 1, 2012 11am to 3pm, without appointment. Wednesday through Friday, winery visits by appointment, 10am to 3pm.
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their homes before “going commercial.” These include Gary Figgins, Rick Small, Jean Ferguson, Mike Paul, Gordy Venneri, Roger Cockerline, Larry Krivoshein and John Edwards. Some members of this notable group made wines from wine grapes and juice grapes (such as Concord), as well as mead from honey. Homemade wine continues to be crafted in Walla Walla each year by hobbyists who make it from fruit, grapes and/or grape concentrate. One of the longest-reigning homemade-wine groups in Walla Walla of which I am aware is made up of Red Golden, Dick Gray, Mike McDonnell and Jerry Stalder. They began crafting wine in 1982 and have not missed a harvest since. They are celebrating their 30th year together. This quartet is serious about making wine, and they are having fun doing it. Mike is the oldest at 82, and Dick is the youngest at 72. They are good friends, and all are great talkers. Mike says they are “all liars.” These liars are hobbyists making quality wine. During the early ’80s, they completed a series of winemaking classes taught by Gary Figgins of Leonetti Cellar, Rick Small of Woodward Canyon and Eric Rindal of Waterbrook Winery. After those classes, they jumped into winemaking with both feet. They crush, ferment and press the wine at Anne and Red Golden’s remodeled garage on Pleasant Street. (It was noted they also make sausage in this garage.) They purchased used winemaking equipment — pumps, press, crusher-destemmer — and have Rick Small’s original bottle filler from Woodward Canyon Winery. After the initial processing, the wine is barreled and divided equally among the four families — about three 60-gallon barrels per winemaker (about 75 cases). Each takes the wine home for the finish. They each have their own label and winery name. Red said, “The reason we are still together after 30 years is that we never went commercial.” If you are fortunate enough to taste their wines, you will find the finished product to be reflective of each person’s wine personality. One year they made wine from 12 tons of grapes — several whites and reds, and a rosé. They are making less wine these days, but always make their favorite reds, which are Cabernet Sauvignon, Merlot and Syrah. Recently, they added six novice winemakers to the group — Loren Chestnut, Dan Frandsen, Gary Sirmon, Ed Stonecipher, Chuck Streamer
springvalleyvineyard.com
item # 143 © 2012 Spring Valley Vineyard, Walla Walla, Washington 99362
Wall a Wall a Lifest yles 17
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St. AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 www.amavicellars.com 2. BASEL CELLARS ESTATE WINERY 2901 Old Milton Highway 509-522-0200 www.baselcellars.com 3. BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 bergevinlane.com 4. BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com 5. BUNCHGRASS WINERY 151 Bunchgrass Lane 509-540-8963 www.bunchgrasswinery.com 6. CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com 7. CAVU CELLARS 602 Piper Ave. 509-540-6350 cavucellars.com 8. DON CARLO VINEYARD 6 W. Rose St. 509-540-5784 www.doncarlovineyard.com 9. DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com 10. FIVE STAR CELLARS 840 C St. 509-527-8400 www.fivestarcellars.com 11. FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com 12. FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards 18 Wall a Wall a Lifest yles
41
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13. FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com 14. GLENCORRIE 8052 Old Highway 12 509-525-2585 www.glencorrie.com 15. GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546 16. JLC WINERY 425 B. St. 509-301-5148 www.jlcwinery.com 17. LE CHATEAU 175 E. Aeronca Ave. 509-956-9311 lechateauwinery.com 18. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 www.lecole.com 19. LODMELL CELLARS 6 W. Rose St. 509-525-1285 www.lodmellcellars.com 20. LONG SHADOWS 1604 Frenchtown Road (Formerly Ireland Road) 509-526-0905 www.longshadows.com By invitation only. Requests accepted on a limited basis. Please call to inquire.
21. MANSION CREEK CELLARS 9 S. First Ave. 253-370-6107 www.mansioncreekcellars.com 22. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 23. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com
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24. PLUMB CELLARS 9 S. First Ave. 509-876-4488 www.plumbcellars.com 25. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 26. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 robisonranchcellars.com 27. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 28. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 29. SEVEN HILLS WINERY 212 N. Third Ave. 509-529-7198 www.sevenhillswinery.com 30. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100 509-876-4300 www.sinclairestatevineyards.com
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31. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 32. SULEI CELLARS 355 S. Second Ave. 503-529-0840 www. suleicellars.com 33. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 34. TAMARACK CELLARS 700 C St. (WW Airport) 509-520-4058 www.tamarackcellars.com 35. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 info@ThreeRiversWinery.com 36. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com 37. TRUST CELLARS 202 A St. 509-529-4511 www.trustcellars.com
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38. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com 39. WALLA FACES 216 E. Main St. 877-301-1181, ext. 2 www.wallafaces.com 40. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 41. WALLA WALLA WINEWORKS 31 E. Main St. 509-522-1261 www.wallawallawineworks.com 42. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 watermillwinery.com 43. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 www.woodwardcanyon.com
Wall a Wall a Lifest yles 19
The Locavore
story by Melissa
Davis
Preserving the Summer Bounty Ever since I was a kid, August has been my favorite month. Setting no alarm clocks and doing as we pleased late into the evening would become the routine. The hot days reach their peak this time of year, and we would have lots of swimming, popsicles on the porch, camping trips and family barbecues, complete with a rainbow cornucopia of fresh summer produce. Now, as an adult, I don’t have the playtime of a child, but I still enjoy this time of year for what nature offers us: delicious, sun-ripened, juicy fruits and vegetables that are nothing like their tasteless, winter, grocery-store counterparts. If there were ever a month to go vegetarian, this would be the one! I could survive on fruits and vegetables this time of year, with so many fresh options to choose from. This month’s bounty includes apricots, blackberries, blueberries, peppers, grapes, melons, peaches, pears, plums, summer squash, corn, eggplant, cucumbers and tomatoes. 20 Wall a Wall a Lifest yles
With this sweet and savory abundance in full swing, I think back to the cold, dreary winter months, lacking in fresh-food options. Storing some of summer’s tasty offerings would be a blessing during those days when we’ve had our fill of squash, greens and apples. Preserving fruits and vegetables is a perfect way to extend the season and eat well into the colder months. This month will be a busy one in my kitchen, with me canning my own tomato sauce, peaches in rosy syrup, and spiced pears and plums; making fruit jam; and stocking my freezer to the
brim with a variety of summer berries. Stocked and ready, I can look toward fall and winter with ease, knowing my family will be set for a delicious, nourishing and interesting post-summer season. For those of you less inclined to process and can your own foods, there are many other ways to put up the season’s best. Pickling, freezing and drying are also wonderful food-preservation options. With a little extra work now, you will enjoy the sun-soaked summer harvest throughout the year and be so glad for your effort.
PICKLED A P R I C O T J A M CORN RELISH SERRANO PEPPERS WITH VANILLA AND HONEY 1 pound fresh serrano peppers 2 1/2 cups water 2 1/2 cups white vinegar 3 tablespoons sugar 3 tablespoons salt 2 bay leaves 2 tablespoons whole coriander seeds 3 cloves garlic, peeled 2 tablespoons black peppercorns
With a knife, poke each pepper a few times. Pack in a large, glass canning jar. In a saucepan, bring the other ingredients to a boil, reduce the heat and simmer for 5 minutes. Remove from heat and pour over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using. Will keep in refrigerator for up to a month. To preserve without refrigeration, process in hot water bath for 35 minutes. Check lids for seal after 24 hours. Lid should not flex up and down when pressed in center. Store in cool, dark place for up to a year.
2 pounds apricots, pitted and halved Juice from 1 lemon 1 vanilla bean, split 1/2 cup honey 2 cups sugar
In a bowl, toss together apricots, lemon juice, vanilla bean and honey, cover with sugar and let sit for an hour. Transfer mixture to a pot and bring to a boil. Reduce heat to a simmer and continue to cook, stirring occasionally, until jam begins to thicken, about 15 minutes. Turn off the heat and allow the jam to cool for a minute, then pass through a food mill or food processor to produce a coarse puree.
1 onion, chopped 1 red bell pepper, seeded and chopped 5 fresh ears of corn, cut from cob 2 tomatoes, diced small 1 jalape単o, seeded and minced 1/2 cup sugar 2 tablespoons salt 1/2 teaspoon black pepper 1 cup apple cider vinegar 1/2 teaspoon turmeric 2 teaspoons mustard seeds 1/2 teaspoon ground cumin
In a large, thick-bottomed pot, bring all the ingredients to a boil. Reduce heat to a simmer. Cover and cook for 10 minutes. Spoon the relish into clean jars and seal. Will last for a month, refrigerated. To preserve without refrigeration, process in hot water bath for 15 minutes.
Return puree to pot and continue cooking. Keep a close eye on it, as the puree will stick to the pot and burn, if unattended. When the jell point is reached, about another 10 minutes, ladle into jars. Process in boiling water for 10 minutes. Check lids for seal after 24 hours. Lid should not flex up and down when pressed in center. Store in cool, dark place for up to a year.
How to freeze berries Select berries at the peak of ripeness. Wash, remove any leaves and drain. Place in a single layer on a cookie sheet or pan that will fit flat in your freezer. Freeze overnight. Remove from pan, pour into a plastic freezer bag, squeeze excess air out and seal tight. Will keep in freezer for up to a year.
Wall a Wall a Lifest yles 21
189111
Introducing Andrea Bermoy, Mortgage Originator A long time resident in the Valley, Andrea Bermoy, is our new addition to the Community Bank team. Andrea is Located at our Downtown Walla Walla office. Give her a call today to discuss any of our mortgage products:
Conventional Fixed Rate Loans FHA & FHA Rehab Loans Manufactured Home Financing First Time Homebuyer Program USDA Rural Housing Loans Cash Out Refinancing VA Loans Home Affordable Refinance Program Foreclosed Home Purchase Program
CELLARS
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(or call 509-301-3480 for appointment) No Tasting Fee • robisonranchcellars.com
Andrea Bermoy Mortgage Originator NMLS # 730717
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200836
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My Grandmother’s Garden Giftshop •Greenhouses
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208442rh
• • • • • • • • •
Open Thurs thru Sat 10am~5pm 2946 S. 3rd Ave. • Walla Walla, WA 99362 (509) 529-0405 • Cell (509) 540-0739
W A L L A W A L L A C L O T H I N G C O M P A N Y
It’s TEE Time! Summer is our favorite season for Tees and our selection has never been better! Visit us for your favorite Michael Stars and Three Dot tees. Add a little color into your wardrobe this season!
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22 Wall a Wall a Lifest yles
900 NE Alden Street, CP – Palm Harbor Home! Custom designed, bright open floor plan with all of the extras imaginable – corner gas fireplace, tiled floors, upgraded carpets, cherry cabinets, vinyl windows, a solid cement foundation, and well insulated 2 car garage complete with 220 service. Patios and walkways covered with red cedar pergola. Large corner beautifully landscaped lot with chain link fence and 6 station irrigation. Immaculate and move-in ready. A must see! 55+ community. MLS109137 $110,000 207881 CL
Join us for the third annual
DUNHAM DAYS!
Celebrating harvest and the best in life: Wine, Art, Food and Music.
DAYS
6 - 10 p.m. Live Music, Food by Andrae’s Kitchen, Wine by the glass. No Cover.
24-26, 2012
11 a.m. - 4 p.m. Library Tastings with the Winemakers. Additional fee for special tasting.
AUGUST
WINE . ART . FOOD . MUSIC
SATURDAY . AUGUST 25
207833
207863
FRIDAY . AUGUST 24
SUNDAY . AUGUST 26 10 a.m. - Join us for Brunch. $20/person, RSVP required.
Enjoy our award winning wines made with a charming French accent
{
33 West Birch Street • Walla Walla ThreeRivers AD - movies&events 509-522-9463 • forgeroncellars.com
207802 CL
Tasting Room Open Daily 11am-4pm
2012_v4 hires.pdf
HANGAR LOUNGE REVIVAL ONE NIGHT ONLY - AUG. 24
}
DUNHAMCELLARS.COM/DDAYS 1
6/28/2012
4:26:54 PM
Summer Movies & Music August 3rd - Cody Beebe & The Crooks - 6:30pm C
August 10th - Movie in the Vineyard - 7:30pm
M
August 17th - Tommy Hogan Band - 6:00pm
Y
August 24th - Movie in the Vineyard - 7:30pm September 7th - Vaughn Jensen Band - 6:00pm
CM
MY
207845
CY
CMY
K
5641 OLD HWY 12
509.526.9463 WWW.THREERIVERSWINERY.COM
207849
WALLA WALLA, WA 99362
Wall a Wall a Lifest yles 23
People
by
Jim Buchan / photos by Greg Lehman
Cain Smith (above) is only 18 years old, but he’s been riding rodeo bulls since he was 12 and enters his first professional season this summer. You can look a bull square in the eye (below), but Smith will tell you that you can never tell what they’re thinking and that they’re sure to get their way. But when Smith (right) climbs onto a bull’s back and cinches up his bull rope, he’s in a world of his own — the silent zone.
24 Wall a Wall a Lifest yles
The Ride of a Lifetime By the time Cain Smith wraps and cinches his left hand, nods his head and the gate swings open, he’s already in the zone. The silent zone. “From the time I climb over the bucking chute and climb on, I don’t hear a thing,” says the 18-year-old bull rider who graduated from Pendleton High in June and will attend Walla Walla Community College this fall on a rodeo scholarship. “I don’t hear anybody talking to me, not the announcer, nothing. I’ll watch the videos and see my dad on the bucking chute, leaning over and hollering at me to hustle and keep my feet down. You can hear him on the videos, but I don’t hear a thing during the ride.” It’s just part of a wild adrenaline rush that Smith has been experiencing since the day he climbed on his first Brahman bull in the summer of 2006 at the tender age of 12. “There’s no other feeling like it,” he says. “Just knowing you rode something that really doesn’t want you on its back and is doing its hardest to get you off. The greatest part is after the ride I go get my bull rope, run back and my
dad is the first one I see and he gives me a big, old high-five.” Chad Smith, who grew up in Eugene, rode barebacks and wrestled steers at Blue Mountain Community College in the late 1980s before going on the professional circuit. He gave up his pro career when Cain and his two younger siblings began to take an interest in rodeo at an early age. Sixteen-year-old Dally Sue, who will be a junior at Pendleton High this fall, competes in goat tying and breakaway roping, and she also team ropes with her older brother. Calgary just turned 13 and specializes in the timed events. Cain had not yet celebrated his third birthday when his parents put him on a sheep for the first time in a Mutton Bustin’ competition. He graduated to calves in the first grade, to steers in the third grade and eventually to mini-bulls. Then came the big moment at a junior rodeo in Ellensburg. “It was the summer before I went into sixth
grade, and it was a full-grown, big bull,” Cain remembers. “He was the biggest bull I’ve been on so far, and I was scared because I had never been on anything that big before.” How scared, he says, isn’t for publication. But it had something to do with a bodily function and his cowboy boots. “But I figured it had to happen sooner or later,” he says. “So, with some persuasion from my dad and others, I got on. And I rode him the full eight seconds, bailed off on my feet and ran as fast as I could to the fence. He wasn’t mean or anything, and I ended up second in that rodeo.” Chad also rode bulls, he says, until he was in high school and realized that at 6-foot-4, he was probably a little too tall for the event. So he has an appreciation for his son’s dangerous ambition. “He loves it,” Chad says. “He lives and breathes it. He also ropes calves and team ropes, but he seems to have a natural ability for ridContinued on pg. 26 >
Wall a Wall a Lifest yles 25
People
<continued from pg. 25
ing bulls and likes it more than anything else. “We do worry about it,” Chad adds. “And I can tell you, the first time he got on that bull, that’s when my wife and I were frickin’ nervous. Because that bull was huge, and Cain was about 4-foot-11 and weighed maybe 40 pounds. “So that day put a pretty big grin on my face.” Besides, Chad says, “You can get hurt crossing the street.” “There’s a saying in bull riding: It’s not when you get hurt but how bad you get hurt.” Karen Sue, Cain’s mother, actually worries more when her children are team roping, Cain says.
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“She says there are five different brains working in team roping — the two ropers, two horses and the steer — and they’re all thinking different things,” Cain explains. “In bull riding, there’s just the rider and the bull.” Still, trying to read a bull’s mind is tricky, at best. And that puts a premium on a rider’s technique. “When they jump, you go out over the front and drive your shoulder and upper body toward the bull’s head,” he explains. “Don’t get leaned back. And when they kick, get straight up as best you can and meet the kick.” And if they spin, which is usually the secret to a good bull ride? “That’s when you use your free arm for balance, and that depends on which arm you ride with,” he says. “I ride left-handed, and I am getting good at riding bulls when they spin into my hand, which is my left hand. I am getting better at riding bulls that spin away from my hand to the right, but I need to get a lot better.” Needless to say, the bull has the final say. “You can’t make a bull do anything,” Cain says. “They are 2,000 pounds of trouble tied up inside a leather bag. And they will do what they want.” Not surprisingly, the young bull rider has
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already experienced his share of hard knocks. “I’ve been stepped on numerous times, knocked out a couple of times, and I pulled my groin once,” Cain says. “Mostly little stuff, like concussions.” Reminded that professional athletes in other sports sometimes miss weeks of playing time — in some cases, months — recovering from concussions, Cain offers a wry smile. “You don’t get paid if you don’t get on,” he says. “You don’t get paid for riding the bench in bull riding.” Cain endured his first serious “wreck” last July after riding a rank bull called Buckhorn in a practice pen in Benton City. “I had just made a good bull ride on a practice bull,” he remembers. “After the eight seconds, I jumped off, not in the safest spot, but far enough away that I didn’t think I would get hurt. “But the bull came back around and ran me over. I got to my knees and he turned around and ran me over again. Then he ran over one of the bull fighters, ran me over again, got another bull fighter and got me again and threw me into a fence.” From there Cain was able to crawl over the fence and escape further abuse. But he suffered a back injury that not only interrupted his rodeo season but also messed up his senior year as a football player and wrestler at Pendleton High. After seeing doctors and physical therapists over a period of months, he was sent to a spinal specialist in Richland. An MRI determined he had three bulging discs in his back. “He told me that I shouldn’t wrestle but that I would probably be all right by February,” Cain says. “He said that if it hurts, don’t do it, and if it doesn’t hurt, go for it. And I’ve been going for it ever since.” Cain obtained his Professional Rodeo Cowboys Association permit last October, as soon as he turned 18. And in his very first professional rodeo in March, he placed fourth in Salina, Utah, and earned nearly $500 toward the $1,000 he needs to become a full-fledged member of the PRCA. His high school rodeo career has included trips to the High School National Finals in Farmington, N.M., and to the Silver State Rodeo in Fallon, Nev., in both bull riding and tie-down roping. In June he tied for first place in Oregon’s state bull-riding finals and qualified for July’s high school nationals in Rock Springs, Wyo. Although he considers himself a better bull rider than a tie-down roper, he’s serious about his calf-roping skills as well.
“My focus has been on bulls, but I really like tie-down roping, too,” Cain says. “If I can, I want to do both at the professional rodeos. I just need more practice to get better at it. “I don’t rope fast enough right now to compete with the big guys. But I feel like I’m riding bulls good enough to make it with the best of them.” That’s something he’s been trying to prove this summer at professional rodeos throughout the Northwest. His No. 1 goal is to qualify for the Columbia River Circuit finals, and he’s working hard to achieve it. “It takes a lot of dedication to be a good bull rider,” Cain says. “You don’t just wake up and say it. It takes getting on a lot of bulls and a lot of practice and knowing you are going to get your head drilled into the dirt before you figure it out.” One of Cain Smith’s stops this summer will be the Labor Day weekend Frontier Days Rodeo in Walla Walla. It will be a great opportunity for area rodeo fans to turn out and cheer on this up-and-coming bull rider. Even if he won’t hear you. Jim Buchan is a sports writer for the Walla Walla Union-Bulletin. He can be reached at jimbuchan@wwub.com.
Cain Smith rides bulls left-handed, which means his left hand is wrapped tightly to the bull’s back and he uses his right hand for balance, especially when the bull goes into a spin. He’s already an adept rider when a bull spins to its left, and he’s working hard to improve when the 2,000-pounder changes its mind. Wall a Wall a Lifest yles 27
People
by
Robin Hamilton / photos by Colby Kuschatka
Left: A well-worn atlas is always handy. Right, top: Rapp’s daughter Maya just returned from a year’s stay in Ecuador. Rapp’s penchant for maps helped him keep her locale top of mind. Right, middle: Pancakes from scratch are Rapp’s spécialité de la maison. Right, bottom: Homemade pancakes with fresh toppings provide the fuel Rapp needs for his long-distance rides and bike races.
My ‘Top 10’ List — Steve Rapp Walla Wallans with a passion for bicycles know Steve Rapp, a co-owner of Allegro Cyclery, one of two bicycle shops in town. Rapp is also the founder of the Tour of Walla Walla, one of the Northwest’s largest bicycle races. Rapp and his wife, Sherrie, and daughters, Kally and Maya, moved to Walla Walla from Portland in 1996. “We’d grown tired of the big-city life, the rain — it just began to be less and less attractive for raising kids. It took us six years of research to decide on Walla Walla.” He and partner Michael Austin opened Allegro Cyclery in 2005 and
1.
“My wife and daughters. Family is so important to me. I was a stay-athome dad for years, until my daughters were grown up enough to be more on their own. That’s when I opened the bike shop. But my family is tops on my list.” 28 Wall a Wall a Lifest yles
have been outfitting and advising cyclists ever since. When Lifestyles asked him to fill us in on his “Top 10” list, he wanted to make one thing clear. “I’m a pretty simple guy,” he said, “I don’t need a lot of stuff.” Rapp’s list, then?
2.
The Seattle Cancer Center Alliance. “This organization was critical in Sherrie’s recovery from breast cancer.”
3.
AFS Intercultural Programs. Rapp’s daughter Maya has just returned from a year in Ecuador. “She had a tough time for the first few months but ended up with a family she loved,” he says proudly. “When she left Walla Walla, she couldn’t speak Spanish at all. Now she’s a pro.”
4.
Bikes. Or riding bikes, racing bikes, talking about bikes. Rapp was a runner back in the day, and after a bum knee put the kibosh on his running dreams, he turned to road racing. And cyclo-cross. And tandem biking.
5.
Pancakes from scratch. Rapp makes all kinds of delicious-sounding pancakes: orange, buckwheat, oatmeal — and cooks them on a cast-iron griddle on a gas stove. “Very important,” he says.
6.
A high mountain meadow with blooming flowers. Specifically, just about any peak in the North Cascades or on the flanks of Mount Rainier.
7.
A world atlas. “I can look at maps all day. I just like seeing where things are. One of the things I like about bicycling is discovering a new road, a new area. Finding that in Walla Walla – what a joy.”
Where Loca LocaL LocaLs Ls always taste free
8.
His college astronomy textbook. “I like seeing the big picture. I’m not a brainy, Stephen Hawkins or Albert Einstein kind of thinker, but I like the concept of the big picture. They say that religion is a way to explain the bigger questions of existence.” Rapp says he’s curious about those answers from the scientific perspective.
9.
A warm sleeping bag and a dry tent on a rainy night in the woods or the mountains. “I think it’s fun to feel warm and cozy when it’s nasty outside.” Rapp loves to camp and feels he doesn’t backpack enough. He recalled a family trip to Stehekin, at the northern tip of Lake Chelan. “It started to rain, and all the equipment was wet. I took some of my daughters’ stuff and ended up carrying around 55 pounds of gear.” For the whip-thin Rapp, that’s quite a heavy load. “But I loved it, nonetheless. My family, not so much.”
10.
Books about United States history, especially the Civil War era. “I think the politics of the Civil War were challenging. Lincoln was a tremendous politician who had to negotiate this dangerous war. It’s fascinating.” Robin Hamilton is the managing editor of Walla Walla Lifestyles magazine. She can be reached at robinhamilton@wwub.com.
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Wall a Wall a Lifest yles 29
People
story and photo by
Diane Reed
Roots of the Valley — Doug Saturno Locati, Venneri, Saturno, Orselli, Tachi, Rizzuti, Leonetti, Castaldi, Deccio — names that roll off the tongue, reminding us of the deep roots of the Italian community in the Walla Walla Valley. Since Frank Orselli arrived here in 1857, the Italians have brought richness to the Valley’s agriculture, culture, cuisine and wine. The institutions they formed — St. Francis of Assisi Church, the Knights of Columbus and the Italian Heritage Association — have left a strong imprint on our area and have helped to preserve Italian values and culture for future generations. Doug Saturno, businessman, farmer and proprietor of the Clock Shop & Antique Co., portrays his great-grandfather Pasquale Saturno, who came to Walla Walla in 1876, as part of the Living History Company at Fort Walla Walla Museum. He brings Pasquale to life against the backdrop of his original circa 1876 homestead (moved from his family’s farm to the museum’s pioneer village), an Italian herb and vegetable garden, and a re-created vineyard of Black Prince (Cinsault) grapes. Saturno grew up on the family farm on Larch Street in College Place, a Century Farm still in the Saturno-Breen family.
package in 1857. So when he got out he had land to grow crops, and he also opened a bakery. But my great-grandfather, Pasquale Saturno,
grandfather and the others would pay the fare for Italians who would work off their passage once they arrived. So it had a domino effect — they’d come and then bring their families. And there were a lot of Italians who came around the turn of the century.
LIFESTYLES: Tell us about your great-grandfather. S AT U R NO: Pasquale Saturno was the first commercial gardener in the Valley. He grew row crops and onions, radishes, spinach — any of the vegetable crops. He was the first commercial grower of Walla Walla Sweet Onions. His nickname was “The Onion Man.” He sold a lot to produce houses, and I think a lot of it went to Fort Walla Walla — the fort was right next door to the farm. He was a dedicated family man. He taught respect for your parents. When the big house was built in 1890, it was a two-family home — there are two front doors. His son and his wife and their children were to live with them, but they all died of diphtheria in 1907, except for the wife and one child. I grew up in the house, and it’s still in the family.
LIFESTYLES: Tell us a little bit about yourself.
SATURNO: Well, it’s not LIFESTYLES: Tell us about really about me; it’s about our Doug Saturno sits on the steps of his great-grandfather Pasquale Saturno’s your family and winemaking. (Italian) history here. But I am circa 1876 homestead, which was moved to the pioneer village at Fort Walla Walla Museum. proud of the fact that I’m fourthSATURNO: Well, Pasquale and my children are fifth-genercame on his own. He left the island of Ischia, was growing grapes, but he was also bringing ation here. We still have the same values my off Naples, probably in the early 1870s. He was large quantities of Zinfandel grapes in on rail great-grandparents had. We still farm, and we’re in New York, Texas and California. He arrived cars. And he sold the wine to the men at the proud of who we are. here in January of 1876. fort. There was no such thing as marketing or a wine label. He was just making a product from LIFESTYLES: Was Frank Orselli the LIFESTYLES: How did so many Italian his produce. first Italian to come to the Valley? families come to live in this area? SATURNO: Yes, Orselli was the first. He was fighting Indians in Oregon, and he was given land in Walla Walla as part of his discharge 30 Wall a Wall a Lifest yles
SATURNO: After he was established, Pasquale sent for his family. And in the early 1880s, more families started to arrive. My great-
LIFESTYLES: So he may not have been the first to make wine in the Valley, but he was likely the first to make wine commercially?
SATURNO: Well, the French who settled here early on may have brought stock with them and made their own wine. But I guess when you bring grapes in on a railcar, that answers that question. There was a brick root cellar at the farm that held a big wine vat and the press and there were rows of barrels. LIFESTYLES: They’ve put in a vineyard at your great-grandfather’s house, which is now at Fort Walla Walla Museum. I understand they put in the same kind of grapes he grew. SATURNO: Yes, we call them Black Prince [also known as Cinsault]. LIFESTYLES: Are there Italian-Americans who have roots in the Valley who are involved in the wine business? SATURNO: Oh yes, for example, Gary Figgins at Leonetti — his mother was a Leonetti. Leonetti was one of the first wineries (in 1977). And the Locatis are now involved in wine. All of those early families would have made wine for their own families, but now you have it as an income-based product. And it appears they do very well at it. I think people make a connection with grapes, wine and Italians.
LIFESTYLES: And the Italians put up the statue of Christopher Columbus on the grounds of the Walla Walla County Courthouse? SATURNO: The statue was put up just over 100 years ago. I think it was one of nine in the nation. It was spearheaded by Frank Yuse, who was a barber and later a lawyer and judge. All the names are on the monument — almost all of the first generation and a lot of the second. LIFESTYLES: And you’re involved with the Italian Heritage Association? SATURNO: Yes, I’m a charter member; it started about 25 years ago. They promote education through scholarships. They also preserve the heritage of Italian dance, customs and culture. A lot of it is centered on Italian Heritage Weekend — Columbus Day weekend — a celebration around Columbus and the statue. It’s a chance to recognize the families for what they’ve done and let future generations know who their ancestors were and what they accomplished. LIFESTYLES: You’ve been portraying your great-grandfather Pasquale Saturno at Fort Walla Walla Museum for a dozen years now. How has that changed your perspective?
SATURNO: Well, I grew up in his house, as did my dad and grandfather. And I had the great fortune of knowing many of my greatgrandfather’s counterparts, as well as some from my grandfather’s and father’s generation. I saw how they took care of their families and made sure their children had a place in life. One day I was walking behind my father, literally in his footsteps. And he turned around and said, “Don’t ever walk in anyone else’s shoes. Make sure you make your own way.” And that’s always stuck with me. So when you ask me about Pasquale Saturno, you know, I never knew him but I know him. I don’t know how else to say it. I have strong family ties, and my family is important. Diane Reed is a freelance writer, photographer and historian. She blogs about the Walla Walla Valley at www.ponderingsbydianereed. blogspot.com, and you can reach her at ladybookww@gmail.com.
Continued on pg. 32 >
LIFESTYLES: Although the Italians valued and preserved their heritage, they seem to have embraced their new life in America. SATURNO: You know, when the early families came from Italy, they had to renounce the king. They were committed to being citizens, so they had to learn English, and they had to succeed. They were religious, they were family-oriented. They kept to themselves, and they were productive citizens. They made their own way. As far as those earlier generations they were all farmers. My grandfather might have completed eighth grade. Later generations went on to finish school and college and become key people in all walks of life. They were fully assimilated, and they were a real economic base for the Valley. They did what they knew, and they did it well.
SATURNO: They didn’t feel that welcome at St. Patrick’s, so they founded St. Francis of Assisi in 1915.
212461
LIFESTYLES: We understand that when there were a significant number of Italians in the area, they founded their own Catholic Church.
Wall a Wall a Lifest yles 31
People
<continued from pg. 31
Pasquale Saturno Homestead on Larch Street in College Place. This duplex, which replaced the original farmstead, was built in 1890 and is still in the Saturno family. Courtesy of Doug Saturno
Left: Pasquale Saturnoâ&#x20AC;&#x2122;s badge from the Oct. 12, 1911, dedication of the Christopher Columbus monument at the Walla Walla County Courthouse. Courtesy of Doug Saturno. Above: A large crowd celebrates the Oct. 12, 1911, dedication of the statue of Christopher Columbus on the grounds of the Walla Walla County Courthouse. Courtesy of Doug Saturno 32 Wall a Wall a Lifest yles
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Wall a Wall a Lifest yles 33
Places
story and photos by Diane
Reed
What’s New in
2 W
There’s always something new happening in Walla Walla, if you know where to look
What’s the Dill?
Vince Booth of Booth Brine Co. tends his cabbages on the farm on Mill Creek Road where he grows the ingredients for his pickles, sauerkraut and kimchee.
Vince Booth describes his Booth Brine Co. as a “humble farm and pickle company.” Booth grew up in Yakima and has a degree in philosophy from Whitman College. While he was in college, he worked as a cook at Grapefields in Walla Walla. (Now he spends a few days a week as a server at their successor, brasserie four.) After graduation from Whitman in 2007, Booth spent several years farming in California before returning to Walla Walla. Now he tends 450 cabbages and rows of cucumbers, Napa (Chinese) cabbage, beets, carrots and fennel on a farm on Mill Creek Road. Currently, Booth Brine Co. offers three fermented products — pickles, sauerkraut and kimchee. But the addition of beets and carrots to this year’s plot may portend a few additions to his offerings in the future. In his first year, Booth produced 300 quarts 34 Wall a Wall a Lifest yles
of pickles and 200 pints of sauerkraut and kimchee. This year, he plans on expanding to 2,500 quarts of pickles and 2,000 pints of sauerkraut and kimchee. A degree in philosophy may seem like an unusual background for farming and making fermented foodstuffs. But Booth thinks that a desire to understand how the world works at its roots informs his farming. Booth ferments his concoctions for one to six weeks in ceramic crocks in a clean, cool room in the basement of the Walla Walla Elks Lodge. After they’ve reached briny goodness, he puts them up in jars in the lodge’s kitchen. As he points out, they’re not canned. Fermentation creates the acid that preserves the crunchy, probiotic goodness of his pickles, sauerkraut and kimchee for months in a cool envi-
ronment — the cooler it is, the longer they last. Booth Brine Co.’s products are available at Andy’s Market in College Place, Blue Valley Meats and Klicker’s in Walla Walla and seasonally at the Walla Walla Farmers Market. Booth hopes to expand his market into the West Side in the near future.
Booth Brine Co. Walla Walla 509-388-5122 Follow it on Facebook
Main Street Furniture Co. features new, custom and consignment furniture, art and accessories.
Something Old, Something New Do you admire the beautiful homes featured in Lifestyles? Do they inspire you to redecorate? Then you might want to check out Kelly and Dave Belcher’s Main Street Furniture Co. Their store is bursting with new, custom and consignment furniture and accessories to suit all budgets and tastes. Kelly grew up in North Carolina and moved to Jackson Hole, Wyo., after college. That’s where she met Dave Belcher and realized her passion for interior design. She spent five years managing a store in Jackson similar in concept to the one she and Dave have opened in W². When they decided it was time to open their own store, they chose Walla Walla. They fell in love with the town and its weather, and Walla Walla’s wine and foodie reputation sealed the deal — after all, Dave’s a chef. And it was important to them that their store fill a niche in the Walla Walla community. They found the perfect location on Main Street and snapped it up. The Belchers and their two boys moved to Walla Walla in April and opened their shop in early May. Main Street Furniture offers several lines of new furniture, featuring classic sofas and sleepers, sectionals, leather side-chairs, dining tables and barstools. They also take orders for custom furniture (your choice of fabric) to fit your style. Kelly’s also happy to look at your space and give you design ideas. They carry custom pieces, including Adirondack chairs, accessories from WaterDrop
Workshop in Walla Walla, works by local artists and a variety of unusual items. Consignment furniture and decorative pieces add one-of-a-kind treasures to their extensive inventory. You’ll find all styles — antique, rustic, shabby chic, and eclectic — including a wideranging inventory of art, rugs, lamps, glassware, folk art, pillows and more. Customers should stop by frequently because their inventory changes daily. If you find that perfect piece but it won’t fit in your car, they offer regional delivery in the Northwest. The Belchers welcome consignments daily — they’ll be featured in the shop for 90 days.
When you’re thinking about what you might want to consign, think “Saleable,” “Desirable” and “Ready to Go.” Please call ahead for more information or email them at mainstreetfurnitureco@yahoo. com and to determine if they have a market and space for your items. DIANE REED is a freelance writer, photographer and observer of life. If you know about something new in W², email her at ladybookww@gmail.com. Between columns and when the spirit moves her, she blogs about the Walla Walla Valley at www. ponderingsbydianereed.blogspot.com.
Main Street Furniture Co. 128 E. Main St., Walla Walla 509-525-0129 Open Monday to Friday, 10 a.m. to 6 p.m.; Saturday, 10 a.m. to 5 p.m.; Sunday, noon to 4 p.m. Follow it on Facebook
Wall a Wall a Lifest yles 35
Entertainment
by
Jonas Myers / photos courtesy of Friends of Children of Walla Walla
Last year’s Jazz & Wine Among Friends event debuted at Waterbrook Winery.
Local Talents Mix in Friends Fundraiser In the steadily blossoming wine and art culture in Walla Walla, there have emerged numerous yearly traditions and events which, though young, promise to become mainstays on the town’s calendar. One such event is “Jazz & Wine Among Friends,” which for four years has served as an important fundraising effort for Friends of Children of Walla Walla, a local charity. “Really, it’s still in its infant stage,” said Dr. Mark Brown, the executive director at Friends. Yet it has grown significantly since its first iteration, which was just a one-day, one-performance affair. The fifth annual Jazz will run for three days this month, Aug. 24 through 26, and will take place at several venues along the Main Street corridor and elsewhere. Cheryl Thyken, the events coordinator at Friends, has watched as the event has grown. Now, in her first year as the coordinator for Jazz, she plans to help continue the positive trend. “The event has been evolving over the years, which is very exciting,” Thyken said. “I think that it also reflects the interest in music in general for the Walla Walla Valley.” 36 Wall a Wall a Lifest yles
Friends certainly has the right market for its annual fundraiser, given the city’s substantial appetite for wine and music. Brown must have recognized this appetite early on, because he came up with the idea for the event shortly after he moved here. A musician himself, Brown sensed that Friends needed an additional fundraiser and followed the inspiration that it should be a musical one. The idea was to feature local acts, but also to bring in artists from nearby jazz hubs Seattle and Portland. This year, headlining the three-day event is Portland’s The Shanghai Woolies, who will perform Saturday night at the Waterbrook winery. A flier for the event says The Woolies “feature the trumpet player from Pink Martini.” Organizers hope this noteworthy band will create significant draw for the fundraiser. Both bringing in bigger names and includ-
ing more of Walla Walla’s local artists and businesses have helped the event to establish itself. Brown conceded it takes a while for any annual fundraiser to get off the ground, but, he said, after some initial successes, “people are starting to mark it on their calendars.” While bringing in outside acts like The Woolies has certainly aided the event’s growth, Brown stressed the event is designed to be a local one. “We really, really want to cater to people who live here in the Valley,” he said. In that spirit, Jazz combines local talents of all sorts — area residents contribute everything from music to wine and food to visual art. Thyken noted the event’s logo, designed by local artist Matt McKern, has become the permanent logo. Also, this year the painting from the event poster, designed by area artist Diana Schmidt,
The Shanghai Woolies, a Portland band that includes the trumpet player from Pink Martini, headlines the three-day event.
presence in their lives.” Still, Brown added, the upcoming fundraiser is “mostly just about the jazz.” Day one of Jazz, Aug. 24, will feature artists at five downtown Walla Walla venues, from 4:30 p.m. to midnight, for $25. The evening of Aug. 25, there will be a gala event at Waterbrook where The Woolies will play, and wine, appetizers and desserts will be served; the event runs $70 a ticket. On the morning of Aug. 26, there will be a New Orleans jazz parade, led by the Uptown Lowdown Jazz Band from Seattle. The parade will conclude at Whitehouse-Crawford Restaurant, where a Big Easy-style brunch will be served. The tickets are $40. An “all-inclusive Festival Ticket” cuts $15 off the total, at $120. Tickets are available at the Main Street Destination Booth, 26 E. Main St., or on the Friends website, www.wallawallafriends.org Jonas Myers is a senior English major at Whitman College and performs around town as a jazz pianist. He can be reached at meyersjm@whitman.edu.
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will be made into wine labels and put onto some unlabeled Waterbrook bottles. These special bottles will be made available for purchase to the event-goers. Local business talents are brought into the mix as well, as many of Walla Walla’s restaurants and wineries will participate as venues and sponsors — Brown expressed gratitude toward the sponsors, who have been very supportive of Jazz and the Friends organization as a whole. “The sponsors are terrific,” Brown said, “because we couldn’t do this without them.” Combining the Valley’s wine, food and art scenes makes for a real Walla Walla event. But where does the charity aspect enter into Jazz? Brown will take the microphone at the Saturday gala and the Sunday brunch and talk briefly about the charity; printed materials will also be made available. “We make sure that people understand what we do,” Brown said. And what exactly does Friends do? Its slogan, “Improving lives and communities — one child at a time,” offers some insight, and Brown elaborated: “It’s really about providing kids in need with a safe, consistent, adult
Walla Walla • 525.9080 hotpoop.com Wall a Wall a Lifest yles 37
Planes, Trains and Automobiles
by
R.L. McFarland / photos by Joe Tierney
“Road Runner,” June 2012: cute as a bug and ready to roam again after an intensive, eight-month owner renovation. Snazzy, new, two-tone diagonal flooring welcomes guests (Bermuda shorts for the guys and capris for the ladies suggested), turquoise accent transformation inside and out makes everyone smile. Original flying-saucer hubcaps shined up like new!
Retro Camping 101 Somewhere in Walla Walla, during the spring of 2011, a devoted and way, way too busy wife, mother, daughter, granddaughter and entrepreneur determined something had to give. Considering her options, Shelly Norsworthy knew her entrepreneurial skills had to be retired (at least for awhile). The family SUV was finally paid off, the kids’ teeth were momentarily paid off and it was time to close up her retro furniture, lighting and houseware operation and take a break. Or so she thought. With time on her hands and an instinctive knack for tracking down retro gems-in-hiding on Craigslist, she could not stay away from the computer. After years of entering “Danish modern” into its her search engine, her fingers began 38 Wall a Wall a Lifest yles
entering “travel trailer.” It made sense. With her experience in renovating and refinishing vintage furniture, fabrics, lighting and more, why not put her newly idled hands back to work on a retro vacation-homeon-wheels and launch a task that involved her close family and relatives rather than distant clients. The results of her craftsmanship would end up remaining close by (in the driveway), and she would be able to plan memorable (and, of course, retro) vacations-on-wheels for her family and friends! “Hey Mom ... Hey Dad ...
Are we there yet?” It all came into focus with a fast trip to Hermiston. Shelly just had to get there before anyone else to inspect a tiny 1967 Red Dale she’d spotted on Craigslist. She had already missed several potential rolling vacation-home projects due to problems involving time, distance, the wretched condition of a trailer or the multiple offers for one in mint condition, and she was not going to let it happen again. Sold! “Leprechaun,” the nickname given the Red Dale by its original owner, was respectfully
rechristened “Road Runner.” I say “respectfully” because the seller was the son of the original owner, and he included a wonderful written history of the happy times his family had spent camping in Leprechaun over the years, mostly in Colorado. A friendly tow-truck operator from Hermiston with a handy rollback flatbed truck was hired to retrieve the tiny trailer from its Rip Van Winkle parking spot in a field, and Road Runner was delivered to Shelly’s driveway on a travel trailer-friendly street in Walla Walla. Now it was early fall 2011, and there was no time to waste inspecting what she’d bought and begin preparing the trailer for winter hibernation. Too many years of idle time spent in the baking-hot Hermiston sun had reduced the rooftop vent to a crisp, leaking shell. To be fair, most, if not all, travel-trailer rooftop vents leak at some point, sometimes when nearly new. The vent replacement was a snap. The typical leak damage to the wooden interior ceiling surrounding the vent was next on the list. Leaking exterior lights were restored or replaced, loose aluminum panels were reattached, fresh paint brought Road Runner’s side stripes back to life and, just in time for cold weather, a new winter cover was installed. Let’s take a moment to discuss vintage travel-trailer construction versus vintage travel-trailer durability. Regardless of how a travel trailer is designed and built, after many miles and many years of towing on highways dotted with potholes, frost heaves, battering winds, pouring rains, pounding hailstorms, the sudden suction effect of passing semi-trucks and far too many “Oops, I didn’t see that curb” incidents, it’s easy to understand why travel trailers begin to leak sooner or later for one reason or another, regardless of what they cost new. Seams open, rivets pop and sealants shrink. Thanks to Murphy’s Law, when trailers leak, it’s often in a location that’s difficult to reach. Spring 2012 arrived, and it was time to begin renewing the interior. Galley appliances changed color and became focal points. Old cushions disappeared and reappeared fully revived in retro-appropriate patterns. Curtains that were sun-damaged and disintegrating disappeared and returned jazzed up with bright, new fabrics. Light fixtures were rebuilt and refinished. Cracked and peeling floor tiles were removed, and eye-catching, two-tone replacements were applied at a snazzy 45-degree angle. Finally, it was time to bring in the vintage galley furnishings, including dishware, glasses, towels and coffee percolator. Road Runner is currently waiting patiently for various hitch components to be updated and matched to the family SUV, wheel bearings and brakes to be serviced, and a new set of tires installed prior to the Norsworthys’ first family adventure in their newly renovated retro vacation home. If you would like to read Shelly’s local retro/vintage trailer blog or learn more about vintage travel trailers in general, here are two links well worth exploring: Locally: www.facebook.com/groups/421696761181907/ Nationally: tincantourists.com R.L. McFarland was born in Walla Walla, attended schools out of town and worked as a professional tour director nationally and internationally. He has returned and can be contacted at rvonsamson@gmail.com.
Front dinette with new cushions and curtains is all set for coffee, lunch, cocktails or dinner.
All-new cushions, diagonal floor tiles, curtains and pillows. Woodwork is original, having been thoroughly cleaned, detailed and polished. Rear bench seat converts to a lower bunk with an overhead pull-out bunk above.
This 1967 Red Dale, rescued from a field in Hermiston, arrives in Walla Walla ready for a bath and months of TLC. Wall a Wall a Lifest yles 39
New Digs
by
Karlene Ponti / photos by Greg Lehman
The home of Becky and José Cardell at 1111 Woodlawn St. is surrounded by green.
Tucked Away in the Trees Becky and José Cardell kept the natural secluded environment around their onelevel home at 1111 Woodlawn St. The couple purchased the home in 2000 and began a remodel. They added lots of windows and made sure they had floor-toceiling bookcases — plenty of them. “Books and windows, that’s the theme of our house,” Becky says. It’s simple and elegant. “I love small houses,” she adds. Becky had always liked that particular house and the wooded area between Chestnut and Bryant, and the couple liked the view down to the creek. It turned out that Becky’s grandparents had made a bid on this house in the 1940s. The location was right, and the structure of the home was fine — the Cardells just wanted to change a few things. “The remodeling took two years,” Becky says. 40 Wall a Wall a Lifest yles
But the process went well, and the results are superb. Becky and José credit contractor Stan Froeze with the vision and skill to make the changes in the home. As the construction moved through the house, so did José’s and Becky’s temporary living area. “We were sleeping in the dining room for a year,” Becky says. At one point, they had to exit from the window and come in a different way to access another area of the home. “We lived for two years with the construc-
tion, and I loved every minute of it,” she says. Lots of windows were added all over the house. The couple also put in several sets of French doors for easy access to the deck, as well as to let more light into the house. The kitchen is small but functional, so they felt no need to expand it. By keeping it the same size, they could keep the corner dinner nook that was to become one of their favorite areas in the home. That corner — with large windows that look out into the branches of trees and green leaves — has a small table and a bench with Continued on pg. 42 >
Dining at the corner table makes you feel as if youâ&#x20AC;&#x2122;re right in the trees. Wall a Wall a Lifest yles 41
New Digs
<continued from pg. 40
Books and windows are the themes of the home.
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soft cushions. Having dinner at the corner table makes you feel like you’re right in the trees. The ample natural light reveals books everywhere. The white bookcases are solidly built into most walls. “My husband is an avid reader,” Becky says. “We were estimating how many books we have, and it’s actually about 8,000.” The home, now at 2,200 square feet, has two baths and one bedroom, with a former bedroom used as office space. The floors are the original wood, finished and repaired. “There were actually gun holes in places,” Becky says. She thinks the house was built in 1940 or 1942, and it was originally the guesthouse of a much larger home nearby.
Continued on pg. 44 >
The living room provides comfort in any season.
Rooms are spacious and relaxing. Wall a Wall a Lifest yles 43
Secret Garden
A Path Through the Woods
Winery of the Year 10 consecutive years
—Wine & Spirits Magazine
• One of Washington State’s first artisan, family-owned wineries
Est. 1983
41 Lowden School Road, Lowden, WA 14 miles west of Walla Walla on Hwy 12
• Estate grown wines certified sustainable & Salmon Safe
509.525.0940
www.lecole.com
Open Daily 10am – 5pm
Reserve Tasting & Tour Fridays 3pm • April-November Space limited. RSVP reservetasting@lecole.com
Named Best Tasting Room “The tasting staff walks visitors through L’Ecole’s prize-winning lineup without pretense, a modest approach that’s refreshing.” —Seattle Magazine
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<continued from pg. 42
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The Cardell home sits in a wooded area beside Stone Creek. The woods originally had pathways crisscrossing it, so the couple decided that would be the theme of their lawn and garden. “The yard was not in good shape,” Becky says. The house had a desolate front yard and solid overgrowth of trees and vegetation in other areas. “I’m not a great gardener. I need real low maintenance. What we have comes up every year, and we are near a creek so there is a lot of cutting back,” she says. It’s not a question of what to plant or needing more. The area is naturally shaded with plenty of water, so it’s about controlling the lush growth. Becky and José get help with the lawn and garden from Mañon Lawns. Their yard honors the history of the area. It’s still wooded with gently curving paths through it. These pathways are made of fine wood chips that cushion the feet, keep weeds down and make for less yard work. Becky and José often walk along the path to the creek, where they have a small table for a dinner beside the soothing water. The path continues through the trees and up a slope to the side lawn. There is a bench about halfway with garden decorations beside it. These decorations are simple copper tubing topped with colored glass doorknobs. The area has an overhang of birch trees, the lawn decorated with colorful spots of flowers here and there. Becky and José don’t grow vegetables because there’s so much shade. But lush flowers and greenery are wildly successful and lowmaintenance. Karlene Ponti is the special publications writer for the Walla Walla UnionBulletin. She can be reached at 509-5268324 or karleneponti@wwub.com.
Paths crisscross the area at 1111 Woodlawn St.
Stone Creek flows through the property.
Wall a Wall a Lifest yles 45
August Aug. 1
Enjoy an old-fashioned country dance. 7:30 p.m., the gazebo at Pioneer Park. Details: 541-938-7403. Aug. 1-5 The Walla Walla Sweets play baseball. 7:05 p.m., Borleske Stadium. Details: wallawallasweets.com or 509-522-2255. Through Aug. 26 The Tamástslikt Cultural Institute hosts the weaving exhibit “Transitions — One Man Show: Joey Lavadour.” Details: 541-966-9748. Aug. 2-26 Shakespeare Walla Walla Summer Festival includes “Romeo & Juliet” and “The Complete Works of William Shakespeare” at the Power House Theatre. Details: shakespearewallawalla.org, powerhousewallawalla.com or call 509-742-0739. Aug. 4 “Evening at the Depot” benefit auction of great getaway packages and more. 6 p.m., social hour with local wine and beer; 7 p.m., live auction for great getaway packages and more. Dayton Historic Depot. Details: 509-382-2026.
Every Saturday and Sunday, there’s a concert at the Walla Walla Farmers Market., so there’s plenty of music to accompany your shopping. 9 a.m.-1 p.m., Crawford Park, Downtown Walla Walla. Details: 509-520-3647. Each weekend in August, the Living History interpreters portray characters from the past, telling stories from local history. 2 p.m., Fort Walla Walla Museum. Details: 509-525-7703. Each weekend, enjoy a concert. 4 p.m., Land Title Plaza, First Avenue and Main Street. Details: 509-529-8755.
Aug. 9 Singer-songwriter Candace Brown will hold an Album Release Party to celebrate her first recording. 7 p.m., BLDG 270, 270 Cessna Ave., near the Walla Walla Regional Airport. Details: 509-529-5543 or write to candace.r.brown92@gmail.com. Aug. 11-12, 18-19 Walla Walla Drag strip hosts exciting races. Middle Waitsburg Road. Details: 509-301-9243. Aug. 12 Annual Ice Cream Social at Fort Walla Walla Museum. Details: 509-525-7703.
Aug. 4-5
Aug. 17-19
Annual YMCA Peach Basket Classic basketball tournament. 8 a.m., Downtown Walla Walla. Details: 509-525-8863.
Muddy Frogwater Festival, with plenty of activities, including art, music and great food. Yantis Park, MiltonFreewater. Details: 541-938-5563.
Aug. 19 Celebrate women’s history and commemorate the ratification of the 19th amendment to the U.S. Constitution granting women the right to vote. Fort Walla Walla Museum. Details: 509-525-7703. Aug. 24 “Pepsi Primetime @ the Museum –– Charlie’s Yarns,” a performance by Raphael Cristy. Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748. Aug. 24-Oct. 27 The Tamástslikt Cultural Institute hosts a new exhibit, western art by Charles M. Russell. Details: 541-966-9748. Aug. 25 Family Movie Night, sponsored by the City of Walla Walla Parks and Recreation Department, Walla Walla Public Library and the Downtown Walla Walla Foundation. Tonight: Tim Burton’s “Charlie and the Chocolate Factory.” Dusk, Borleske Park. Details: wwpr.us or 509-527-4527. Aug. 29-Sept. 2 The Walla Walla Fair & Frontier Days gets started with a concert by Rodney Atkins, with Casey James opening. Demo derby on Thursday; rodeo on Friday, Saturday and Sunday. Details: 509-527-3247.
Regular Events Monday Most Monday nights, live music at Vintage Cellars. 10 N. Second Ave. Details: 509-529-9340. Tuesday Trivia Game Night. Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865. Wednesday Wine tasting, first Wednesday of the month. Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
Dinner by in-house Bistro 15 with entertainment. 5-11 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. Comedy jam. 8 p.m., Wildfire Spor ts Bar at the Wildhorse Resor t & Casino, Pendleton. Details: 800-654-9453. Open mic. 7-10 p.m., Walla Walla Village Winery, 107 S. Third Ave. Details: 509-525-9463. Karaoke. 8 p.m., CrossRoads Steakhouse, 207 W. Main St. Details: 509-522-1200.
Live music. Backstage Bistro. Details: 509-526-0690. Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. Saturday Live music. 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337. Most Saturday nights, live music. Vintage Cellars, 10 N. Second Ave. Details: 509-529-9340.
Record your music. 5 p.m., Walla Walla Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
Live music. 9 p.m.-Midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008. Friday
Music at Walla Walla Wine Works. 7-9 p.m. Details: 509-522-1261.
Pianist Carolyn Mildenberger. 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
Open mic. 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.
Live music. 7 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.
Pianist Bob Lewis. 6:30-9 p.m., Oasis at Stateline, 85698 Highway 339, Milton-Freewater. Details: 541-938-4776.
Live music. Backstage Bistro. Details: 509-526-0690.
Karaoke. 8 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Thursday
The first Friday of each month, free admission. Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748.
Walla Faces Tasting Salon: first Thursday of the month, Salsa Night. The second and fourth Thursday, open mic. The third Thursday, records are played during the “Spin and Pour.” 7-10 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.
Music. Dayton Wine Works, 507 E. Main St. Details: 509-382-1200.
Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
From May-December, the “First Friday” ArtWALK Walla Walla. 5-8 p.m. Details: artwalkwallawalla.com.
Sunday
“Blues and Barbecue” with live music and “West of the Blues BBQ.” Charles Smith Winery, 35 S. Spokane St. Details: 509-526-5230. 46 Wall a Wall a Lifest yles
The second Friday each month, acoustic jam. Skye Books & Brew, Dayton. Details: 509-382-4677. Live music. 7 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.
Live music. 9 p.m.-Midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008.
Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
Sunday Jazz Café. 3 p.m., Walla Faces. Details: 877-301-1181. Ragtime piano by Uriel. 4-7 p.m., Oasis at Stateline, 85698 Highway 339, Milton-Freewater. Details: 541-938-4776.
Photos by steve Lenz
Where in Walla Walla?
Last issue’s clue: this cemetery is located on the top of a hill in the midst of a wheat field. formerly known as the Buroker Cemetery, it has another, more poetic name. first burials were in 1869 and the last was 1902. name the cemetery and give its location. Clue: tickets are taken, smiles are shared, memories are made by walking through these gates. where are they?
“Bes ted o V
Answer Rosehill Cemetery at the corner of Middle waitsburg Road and smith Road.
Contest rules
Last month’s winners
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.
harley stafford Ruth deluca Jim allen debbie Ballinger amy Repoff
steve Carlson dave Zahl dyan larson anna McGuinn Khai-ling tan
t of the B est ”
A legacy of passion for outstanding red wines. Elegance. Character. Consistency.
Get Cultured.
Summer Hours
Don’t miss Walla Walla’s pioneer, award-winning winery in the shadow of the picturesque Blue Mountains.
Sun-Fri 10 am-10 Pm Sat 7 pm-11 pm
~tastings are always free.~
Blue Palm Frozen Yogurt
207861
205948
1417 Plaza Way, Walla Walla (509) 876-2389 www.bluepalmyo.com
www.wallawallavintners.com | PHONE: (509) 525-4724 Wall a Wall a Lifest yLes 47
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