2010 December Lifestyles

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healthy lifestyles in the Walla Walla Valley

t h e va l l e y ’ s p e o p l e , w i n e & f o o d

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A stylish holiday season How to take the little black dress from office to date night to holiday party.

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TABLE of contents – december 2010

Little black dress redux

28

What’s small, black and looks good all over? You got it. Fall in love with a classic all over again.

cooks 12 Real Stacey Ahlers shares an old family recipe for Dampfnudel, a German dumpling dish. Das ist gut!

16 The Spirit of Walla Walla Past will show you what brix and mortar

the city looked like before wine.

25 ponderings An East Coast woman learns the finer points of coffee appreciation.

art at large

50 Can’t-miss events

College know draft horses, but draftsmanship?

They say it’s more difficult than hammering steel.

hits 52 holiday A list of 20 things to do this season.

22 Farrier science students at Walla Walla Community MORE LIFESTYLES ...

FOLLOW US ON TWITTER

6 Walla Walla Lifestyles

BECOME A FAN ON FACEBOOK

53 where in walla walla?

54 Wine map

lifestyles in the Walla Walla Valley

Agencies and organizations work to give diabetes a run for its money.

13th & Abadie St. 509.529.0736

healthy 39 13th & Abadie St. 509.529.0736

www.foundryvineyards.com

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www.foundryvineyards.com

Shirley and Corey Muse’s 1906 Dutch Colonial house has been a perfect fit for all the seasons of life.

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Historic homes

You can find fluffy stuff at Wheatland Alpacas, mobile masterpieces at Andrae’s Kitchen, and stunning stationery at Sweetwater Paper & Home.

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Walla Walla Lifestyles 7

JAYNE DIDARIO Specializing in the Walla Walla Lifestyle

Buying or Selling I would love to assist YOU! JAYNE DIDARIO (509) 956-6097

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by RICK DOYLE the valley’s people, wine & food

December 2010

Rob C. Blethen, Publisher Rick Doyle, Editor Jay Brodt, Advertising Director

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Robin Hamilton, Managing Editor David Brauhn, Designer Melissa Chrisp and Elliot LaPlante, Fashion/Beauty editors Melissa Chrisp, Joe Gurriere, Sheila Hagar, Jennifer Henry, Margaret Jamison, Elliot LaPlante, Karlene Ponti, Diane Reed, Catie McIntyre Walker, Contributing Writers Brian Gaines, Joe Gurriere, Greg Lehman, Colby Kuschatka, Photographers Karlene Ponti, Editorial Assistant Chetna Chopra, Copy Editor Kandi Suckow, Administrative Assistant Vera Hammill, Production Manager Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows, Production Staff Masood Gorashi, Colleen Moon, Jeff Sasser, Donna Schenk, Mike Waltman, Sales Staff

Cover Photo: Things get rockin' at Sapolil Cellars when Dr. Mark Brown's at the keys. From left, Cherie Leber, Chaundra Dominguez and Alex Bedell join David Brauhn for a special evening on the town. (For clothing details, see page 35.)

Photo by Colby Kuschatka For more information, contact Rick Doyle – rickdoyle@wwub.com Robin Hamilton – robinhamilton@wwub.com Union-Bulletin.com

There is no time of the year sweeter than the Christmas holiday season. Smiling faces, jingling bells, singing of carols, the bubbling enthusiasm of children as they count down the days until Santa slides down the chimney.

And, of course, there’s the food. The banquet of goodies is evident everywhere from dinner tables to office-break rooms.

As Jackie Gleason would say: “How sweet it is.”

But that can be a problem to a large and growing population who are engaged in more than just a battle of the bulge.

They are fighting to keep diabetes under control. The caution from health educators is direct: Don’t overindulge.

Why do you ♥ WW? The January issue's theme will be “101 Reasons to Love Walla Walla,” and we're asking readers to send their reasons why living in Walla Walla is so great. Please send your list of reasons why you find Walla Walla fun, unusual and special to

reasonsiheartww@gmail.com

To help people keep their diets in check, local hospitals and the YMCA offer advice and programs that can help those with diabetes or who are on the borderline to safely navigate the holiday season.

For women who follow this advice, a side benefit is the ability to fit into their favorite simple black dress. In a foray into fashion, we provide some ways to make that dress fit lots of different occasions.

And one look through the calendar of events this month shows there are all kinds of occasions to use this advice.

Speaking of fitting, you wouldn’t think a drawing class would match up well

For advertising information, contact Jay Brodt – jaybrodt@wwub.com

with students learning to shoe horses.

But Jeff Engler, head farrier at Walla Walla Community College, and Margaret Jamison, an art instructor at the college, say the two vocations can go hand in hand.

Or would that be hand in foot?

When it comes to hitting the nail on the head, Shirley and Corey Muse feel their 1906 home on Newell Street does just that. It has proven to be a perfect fit for the family in all seasons.

The Christmas season usually signals the end of Lifestyles until March. However, due to the continuous positive feedback from readers and advertisers, we are going to slip in an additional issue in the middle of January. We appreciate all your support in making Lifestyles a success. Lifestyles was originally intended to be published eight times a year. That number was quickly bumped to 10 times per year. This year we expanded four issues (including this month’s) to include health and fitness coverage. We can hardly wait for next year to unveil other innovations.

Enjoy!

Walla Walla Lifestyles 9

Walla Walla... a place to taste... a place to stay

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Walla Walla Lifestyles 11

by Joe Gurriere | photos by DARREN ELLIS

Stacey Ahlers stirs a simmering pan of gravy for her Deutsch delight.

When Stacey Ahlers starts cooking, people flock to her Eastgatearea kitchen.

Stacey Ahlers 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.

12 Walla Walla Lifestyles

“One thing I’m really good at making is spaghetti. Whenever I make it the neighborhood kids smell it cooking, and they come poking around the house, asking if they can stay for dinner,” says Ahlers, a busy mother of two teenaged sons who works as a manicurist at a downtown nail and foot spa.

There’s always room for a few extra people at Ahlers’ cozy kitchen table, and with her sister living just a few doors down, dinners are often an extended family affair. “Our husbands both work nights so we get together for dinner quite a bit. They say, ‘The family that eats together, stays together,’ but that doesn’t necessarily just mean a mom, dad and two kids.

Lifestyles: How many recipes are in the collection?

Ahlers: Oh, gosh, probably hundreds. It’s a huge box. Some of the recipes are clipped from old magazines and things, but most of them are sort of special to our family. It’s been fun to look through all of that … kind of like traveling back in time.

Lifestyles: Have you made any of the recipes yet?

Ahlers: Yes. I’ve made this one recipe called dampfnudel twice now, and it’s turned out pretty good.

Lifestyles: What is dampfnudel?

Ahlers: It’s these yeast dumplings cooked in a Dutch oven and served with hamburger gravy. It’s really good. My dad used to eat it as a kid so I just made it for him on his birthday.

Lifestyles: What did he think?

Ahlers: He said it tasted just like my grandma’s … and thank God, because I was kind of nervous!

Lifestyles: Which recipe is next on your list?

Ahlers: I’m thinking about trying a dish called fleischkuchle. It’s a seasoned meat mixture that you put in this dough and then fry … it sounds really good. And then there’s this one recipe my dad has asked me to make that he just calls, “the thing.” It’s got all kinds of stuff in it, but it’s some kind of salad …

Continued on pg. 14 >

Brunch Lunch Saturday & Sunday 8:00 a.m. to 2:30 p.m.

Monday and Wednesday thru Friday 11:00 a.m. to 2:30 p.m.

Dinner Thursday thru Saturday 5:00 p.m. to 9:00 p.m.

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For us, a lot of times it’s two sisters and three kids, all sharing a meal together as a family.

It’s nice.”

Food and family have always gone hand in hand for Ahlers. As a child, she spent hours cooking with her German grandmother, the late Delores Ellwein, helping prepare cherished family recipes while learning those culinary secrets only a grandma can impart.

Many of these memories came flooding back to Ahlers this summer, when she received the entire collection of “Grandma Ellwein’s” recipes, preserved like a time capsule of bygone family meals, celebrations and traditions.

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Walla Walla Lifestyles 13

<Real Cooks continued from pg. 13

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thing. I don’t know if it’s German or not, but he wants it.

Lifestyles: What else do you like to cook?

Ahlers: This time of year I like to make a lot of comfort foods, unfortunately (laughing). Like roasts, stews, chicken and potatoes … nice hearty meals. I also try to make a lot of things before I go to work in the morning, like casseroles.

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Ahlers: Now … (pointing a finger) you can’t include this, because my husband was like, “Don’t tell him you make tater tot casserole.” But it’s true! We love it. My niece always begs me for it.

Lifestyles: Your secret’s safe with me (crossing fingers under the table). But what do you put in yours?

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Ahlers: It’s easy and it makes great leftovers. I always like to get a few meals out of one, when I can. I’m making a roast for dinner tonight, and I’ll use the leftovers to make hot beef sandwiches tomorrow, and then beef stroganoff later this week.

Lifestyles: I like that. I hate to waste food.

Ahlers: Me, too. And whatever you make, it’s always better the next day. Like when I make my spaghetti sauce, I always make a big thing of it and then freeze it. It’s sort of my goto meal. If I don’t know what we’re going to have, we’re probably having spaghetti because I’ve always got sauce in the freezer.

Lifestyles: So your freezer and pantry must be filled with all sorts of good stuff.

Ahlers: Oh, yes. I’m a stocker.

Downstairs I have my “Costco shelf” and it’s packed. I probably have 15 boxes of cereal, a case of beef broth, tomato sauce … I’m a freak about that stuff.

RECIPE

Lifestyles: Sounds like you’re ready to be snowed in this winter.

Ahlers: You know, I bet you we could easily eat for a month with everything I have here. It might not be what we want to eat every day, but I bet we could do it. If there’s ever a catastrophe, we’re ready to go.

Lifestyles: Well I know where I’m going in 2012.

Ahlers: Come on over! I just hope you like spaghetti (laughing).

Joe Gurriere is a freelance writer living in Walla Walla. He can be contacted at joe@ clearpathpr.com.

Ahlers serves dampfnudel, German for “steamed noodles or dumplings,” as a savory main dish topped with hamburger gravy.

Other variations include a dessert version drizzled with fruit preserves or vanilla custard.

Dumplings 2 cups flour 1/2 cup milk 1/2 package yeast 1 egg 1 teaspoon salt

Poaching liquid Water 1/4 cup oil 1/2 small onion, chopped Salt to taste

a warm place for one hour (Ahlers’ grandma used to set hers outside on a stool in warmer months). Punch down the dough, and form 9 equal-sized balls (depending on the size you want them). Place the balls in a greased pan, cover again and let rise until doubled in size. In a Dutch oven, bring about an inch of water, onions and oil to a boil.

Place dumplings in the boiling water, cover and cook on high heat for 20 minutes.

Do not remove the lid. When you hear the dumplings sizzle, they are done. Turn down the heat and let them brown on the bottom for a few more minutes before removing.

Hamburger Gravy 1 pound ground beef 1/2 chopped small onion Salt to taste Flour Water

Dampfnudel preparation

Gravy preparation

Place flour in a bowl and create a well, adding the yeast and milk to the center. Mix and let sit for 30 minutes. After 30 minutes, once the mixture has started to foam up, add the salt and egg and combine. Turn dough into a well-greased bowl, cover and let rise in

Brown the ground beef with the onion and salt. Sprinkle in enough flour to make a roux, and cook for 1 to 2 minutes. While stirring, slowly add water until gravy is of desired thickness. Top the dampfnudel with the hot hamburger gravy and enjoy.

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Walla Walla Lifestyles 15

BRIX & MORTAR

| by Catie Mcintyre Walker

U-B file photo

The corner of Main Street and First Avenue is shown in this November 1990 photo.

A walk on the ‘Christmas Carol’ side I love this town, and having lived here all my life, I have lots of fond memories of Walla Walla before it became a wine destination.

I’m also a big supporter of business, especially our local wineries. The positive things that that industry has done for the area are innumerable — creating fulltime jobs not least among them. But not everyone feels this way.

Local citizens, expressing their opinions at city council meetings, in letters to the editor, and especially on Facebook, seem to feel that the local wine industry — evidently flush with money — should pay to fix street potholes, resurrect the privately owned Blue Mountain Mall, and build a public swimming pool.

Some anti-wine industry folks have even posited that the city’s fining of the downtown purple mollusk was driven by the wine industry, and followed it with the inevitable “I wish Walla Walla were the 16 Walla Walla Lifestyles

way it used to be.”

In the holiday spirit, my gift to the community is that, for one evening, these folks get their wish during a long winter’s nap — to clearly see Walla Walla “as it used to be,” and then to visit it in a future where no wineries were thriving. Just like Ebenezer Scrooge, who got to walk with the ghosts of Christmas past and future, perhaps they will come to see the error of their ways.

If you lived in Walla Walla 30 years ago, you will remember the way Walla Walla “used to be.”

The Ghost of Christmas Past whisks us downtown where we see dirty streets with narrow sidewalks and historical architecture either in dingy disrepair or hidden with outdated facades.

Many of the buildings are empty, waiting for a retail tenant to bring them back to life. The historical and once-grand Marcus Whitman Hotel, which hosted dignitaries and celebrities in the past, is now in decline, left with scars from flophouse landlords and remnants of bankrupt restaurants.

Unemployment is higher than ever, and there is no need, let alone money, for

a four-lane highway from Walla Walla to the Tri-Cities.

Tourists? No reason to visit Walla Walla, unless a traveler seeks gasoline or a restroom, or, by serendipity, reads a roadside sign for the Whitman Monument and becomes curious about local history.

Wheat, pea and onion farmers are looking for alternative crops to plant. Many third-generations are considering desk jobs over tractors. Farmers may have some sentimental attachment to their past, but they understand that farming is a business and progress is needed to survive.

If we take a walk with the Ghost of Christmas Yet to Come, which route shall we take? Life in Walla Walla with, or without, the wineries? Some Scrooges claim there are too many tasting rooms in Walla Walla. Are they suggesting landlords and realtors not sell or rent to wineries and hold out for some non-wine-related business? If that’s our future, we would once again face our past of 30 years ago — empty buildings. Bah humbug!

Life without the wineries means we would not have a vibrant downtown, day and night, filled with locally owned shops, restaurants, music and, yes — tasting

rooms. If there were no wine tourism, the Marcus Whitman Hotel would not be able to employ 95 to 100 people 365 days a year as it does now. The gem of our city would not fulfill the dream of our early city fathers, and the building would be an eyesore or, even worse, a vacant city block.

Without tourism, there would be no reason for the hotel to hire young workers, giving them the training and opportunity to begin careers in the hospitality industry. Without tourism there would be no reason for any lodging, let alone the existence of new hotels and inns that create jobs and revenue.

There would be no reason to permanently employ at least 200 people year-round in the wine industry, giving the area over $100 million annually in revenue and tax dollars for our highway and educational systems. Life without wineries would mean that farmers would no longer have another crop to grow that helps them keep their land in agriculture.

And most of all, life without the local wineries would mean no additional time and dollars donated to our local youth programs and other non-profits or to a yearly fundraiser, The Auction of Washington Wines.

Proceeds from this three-day event are donated to the Seattle Children’s Hospital to ensure all children in our region receive the best medical care available regardless of a family’s ability to pay.

In 2009, 184 of our children from the Walla Walla Valley received uncompensated medical care from the Seattle Children’s Hospital, thanks to the wineries in Washington state, including those in Walla Walla.

Perhaps armed with this dreaminduced Christmas vision, the Scrooges of Walla Walla will awake with clear minds and warmed hearts.

Wine has been good to us. Let’s embrace it.

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Walla Walla Lifestyles 17

by Joe gurriere | photos by joe gurriere

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

The newest arrivals at Wheatland Alpacas, Chelsey and Campbell lean in for a fleecy snuggle.

Add some “fiber” to your wardrobe Local reindeer better watch their backs.

There’s a fluffy new herd vying for the holiday spotlight this year ­­— and it even produces its own gifts.

Owned by Jan Kruper and Cecelia McKean, two self-described former “city girls” who relocated to Walla Walla from Seattle in 2003, the Wheatland Alpacas farm is home to 18 alpacas (not to mention four llamas and nine pygmy goats, rescue animals enjoying safe haven on the 17acre property). For years, Kruper and McKean have sold alpaca wares during their annual “open farm” event in late September. But with increased demand for the soft, lightweight and hypoallergenic merchandise, the pair has converted 1,000 square feet of their onsite workshop into a retail space filled with a large selection of fluffy products.

Wheatland’s store is currently open every weekend from 10 a.m. to 2 p.m.

18 Walla Walla Lifestyles

Wheatland Alpacas 2010 Stovall Road, Walla Walla 509-526-4847 www.alpacanation.com/wheatland Now open weekends, 10 a.m. to 2 p.m., and by appointment.

The soft yarn spun from Wheatland’s herd highlights the natural color of the alpacas, free of any dies, perfumes or chemicals.

(and by appointment) through Dec. 19 and offers a beautiful assortment of scarves, socks, sweaters, jackets, and even stuffed animals made from the sturdy alpaca “fiber.” Many of the items, including rugs, yarn and roving, are crafted with fleece

collected from Wheatland’s doe-eyed cast of characters (the farm produces 11 of the 22 natural colors of alpaca fiber). Additional products come from the national alpaca co-op the farm participates in.

The hottest item this holiday season?

The alpaca-fleece hoodie, available in several colors and sizes.

Best of all, holiday shoppers at this country boutique can get up close and personal with the farm’s critters (including new baby alpacas Chelsey and Campbell) while sipping hot cider and munching on fresh-baked cookies made by Kruper’s mother, Ruth Ellen. Just try finding that kind of customer service at a mall.

Stylish

Comfort for

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Born

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Chicken curry with jasmine rice, hand-cut French fries and “tinga style” tacos made with Thundering Hooves pork are just a few of the delicacies flying out of Andrae’s Kitchen.

Keen

Taking it to the streets

d

If you arrive at a holiday party this month and find a mobile kitchen parked in the driveway, don’t be surprised ­— be thankful.

Chances are, your hosts have bypassed the crackers and cheese routine and enlisted the help of Chef Andrae Bopp and his new mobile food operation, Andrae’s Kitchen (“AK’s” for those in the know).

The buzz created by this customized, 18-foot-long trailer is eclipsed only by the rave reviews of the food Bopp serves from it. Decked out with a commercial kitchen that could take a more stationary restaurant to task, this modern-day chuck wagon turns any location into the hottest new food spot in town. When not commandeered for private caterings, AK’s serves up fresh, local meals at rotating downtown locations

Ariat

d

Continued on pg. 20 >

Andrae's Kitchen To scope out “AK’s” daily location or to book Bopp for your next event, visit the Andrae’s Kitchen Facebook fan page, or follow him on Twitter at @AndraesKitchen.

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“...leaving footprints in life for over 90 years.”

Andrae Bopp greets hungry customers with gourmet street fare at a number of locations across the Valley.

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Open 8am to 6pm Monday-Saturday

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Walla Walla Lifestyles 19

<What’s New in W2 continued from pg. 19

From lunch breakers to wine trippers, Andrae’s Kitchen offers something special for sidewalk diners.

304 E 2nd St, Prescott, WA – Spacious & totally remodeled 3BR/2bath home on close to an acre. This 1932 sq ft home has a large, light filled living room, updated kitchen and adjacent family room with french doors to trek deck. Main floor has master bedroom, large laundry room and full bath. Second floor has landing for computer or sitting area, 2 large bedrooms with walk-in closets and new full bath.

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every Monday through Thursday, and visits a number of area wineries on Fridays and Saturdays. Foodies will find Bopp stationed at Woodward Canyon Winery, in Lowden, on most Sunday afternoons.

“The wineries are really getting into it,” says Bopp. “Several have installed electrical outlets to make it easy for us to hook up, and one winery is even going to pour a concrete slab for our trailer.”

Faithful followers come back for AK’s mainstay entrees, which include chicken curry with jasmine rice, Thundering Hooves burgers and pork tinga tacos. An awardwinning chef and former restaurateur, Bopp seems right at home slinging his gourmet “street food” across the Valley, but he also enjoys the range of private events he’s called on to cater. Whether the occasion calls for filet mignon or french fries (or both), his galley-on-the-go can deliver restaurantquality cuisine to gatherings of any size or style.

Signed, sealed, delivered Technology has taken the personality out of personal greetings. While e-mail and cell phones have increased the number of ways to keep in touch, there’s just something about receiving a “hppy brthdy” text message that makes a person say, “Oh, you really shouldn’t have.”

Luckily, people like Robin Consani, owner of the new Sweetwater Paper & Home store, are here to remind us of the simple joy a hand-written card, tucked into a lickedshut envelope, can still create. Located in the former offices of Cox Jones Insurance on the corner of East Alder and First Avenue, Consani carries more than 18 different lines of greeting cards as well as boxed sets of stationary, holiday cards and gift-wrapping supplies. From funny to sincere, colorful to plain, Sweetwater offers countless (and affordable) alternatives to clicking “Send” on that next e-card.

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The store is also a welcome addition to Walla Walla’s homeand-gift retail options, showcasing a variety of candles, soaps, hand-made jewelry and distinctive “wine and dine accessories” (check out the Wine Monkey, a sock-monkey-turnedgift-caddy for your favorite bottle of vino).

A former buyer for a Seattle-based gourmet grocery store, Consani has done her homework to assemble a collection of items not found in other area stores, and the majority of her treasures are priced less than $40.

Joe Gurriere is a freelance writer living in

Walla Walla. Know of something new in W2? Tell him about it at joe@clearpathpr.com.

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Get Glamorous After Dark ... the return of the little black dress

Join us for Walla Walla Lifestyles’

FASHION and BEAUTY LAUNCH PARTY Friday, December 3 5:30 to 7:30 p.m.

• Main event begins at 6 p.m. with hors d’oeuvres, tips on day-to-evening dressing and makeup, and of course, DaMa wine tastings!

• Free beauty goodie bags to the first 50 guests and a special beauty gift basket will go to one lucky winner!

45 E. Main • Downtown Walla Walla Walla Walla Lifestyles 21

by Margaret Jamison | photos by Colby kuschatka

Farrier science students focus on contour drawings of their anvils.

Walking a mile in an artist’s shoes A farrier science class learns to use a neglected tool – the right brain.

To be called half-brained would certainly register as an insult with most people. And yet our educational system – from kindergarten through college – is devoted primarily to training only half the brain – the left half.

22 Walla Walla Lifestyles

This hemisphere is where we develop and store our skills of language and of symbolic and logical thinking – the tools we use for verbal communication and problem-solving using sequential and analytic thought. But by focusing so strongly on these modes of processing information, our schools are missing half the picture of human development, and everyone is the poorer for it.

The right side of the brain, too, houses a host of important information-processing tools – imagination, intuition, direct perception and spatial, relational and visual thinking. This is where creativity resides.

An underdeveloped right brain deprives people of a balanced repertoire of problem-solving skills — not to mention the richness that is added to life when the entire brain is engaged. The left brain helps us to function in the objective world; the right brain helps us to see, and relate to, it.

Happily, these right-brain perceptual skills can be developed at almost any age, and a highly effective way to resurrect them is learning to draw from observation, a right-brain function. Given any task, the brain scans itself for appropriate tools, automatically shifting hemispheres as necessary.

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Objects in the classroom do double duty as tools and drawing models. Here is an array of hot tongs, shoe blanks and rasps.

A contour drawing takes shape in Jim www.grassirefrigeration.com Watt's sketchbook.

Since we retain 70 percent of what we learn by doing but only 10 percent of what we learn by reading, it follows that actively processing information through drawing is seven times more effective than reading alone in learning to solve certain kinds of problems – the kinds of problems faced by farriers, for example.

Farriers? Yes, farriers: people who shoe horses.

Jeff Engler, head farrier instructor at Walla Walla Community College, has made it a priority for his program to include a drawing class, which began this fall quarter. He is a proponent of the ideas of top American farrier and textbook author Doug Butler, whose book “Shoeing in Your Right Mind” emphasizes the importance of learning to draw in solving the problems of the trade. Farriers must visualize anatomy, assess proportions, draw plans, develop novel solutions, and create precisely fitted products. These are all right-brain visual thinking skills. Drawing for Farrier Science provides a place to practice them.

This is good news for WWCC students, whose school is taking the lead in a wholebrain approach to learning; good news for the horses, who will benefit from better-fitting shoes; and good news for me, the lucky art teacher who gets to work with this lively

group of students.

I have taught a wide variety of groups before – from Catholic school children to senior citizens, from homeschoolers to women on retreats – but I’ve never before faced a class of primarily 19- and 20-yearold rodeo riders. Nor have I previously taught a drawing class in which the desired outcome was not necessarily that of a deeper appreciation of art. This one is all about training visual thinking skills so that people shaping hot iron bars with hammers and anvils can create a better horseshoe. Period.

After three weeks of classes, students were no doubt still more comfortable out working with the horses than sitting in a classroom making contour drawings of glue bottles.

But they had also begun to understand what it feels like to move into what Dr. Betty Edwards calls “R-mode” in her classic book “Drawing on the Right Side of the Brain.”

They had reproduced a line drawing upside-down, created grids without using rulers, drawn objects while NOT looking at their papers, drawn multiple objects overlapping in space, and studied the contours of their own hands, anvils and farrier tools. The goal for the end of the quarter is for them to bring to shoe design

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< continued from pg. 23

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Concentration is key for Beau Lewis' ink drawing.

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a heightened intuition, visual acuity, and internal understanding of their subject.

The right-brain skills we are working on, like those of reading or of riding a bicycle, once learned are never forgotten, so even if “my” farriers have no more opportunities to study drawing, they will have gained an edge over those who never draw at all. This program, in this school, addresses a whole-brain approach to learning. Everyone will be the richer for it.

I do remain somewhat astonished that, after whacking and sweating away for hours at their anvils and forges, fitting and re-fitting shoes to sometimes recalcitrant animals, and then going off to rodeo practice and day jobs, my students still think drawing is hard work. Good for them!

It means they are using their whole brains.

Margaret Jamison is an artist and

writer living in Walla Walla. She can be reached at art.jamison@gmail.com.

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24 Walla Walla Lifestyles

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To see a video of farrier Jeff Engler fashioning a horseshoe, go to tinyurl.com/2aa2jdd

by Diane Reed

This morning I’m sitting at the kitchen table overlooking the pond and enjoying a wonderful cup of coffee made from freshly ground beans from Walla Walla Roastery. The summer holidays are behind us, and we’re looking forward to settling in for the winter.

Photo by Diane Reed

Acquiring a taste for the rite of coffee

It’s good to be home. It’s been a busy year, and included a foray to the East Coast to visit my sisters on Cape Cod. We arrived in Boston in a downpour and headed to my sister Martha’s house.

We were tired and crabby, so we got off the freeway in search of a good cup of coffee.

I don’t know what we were thinking! We drove for miles and miles, and there was not one espresso stand to be seen. Wine shops, restaurants, antique shops and lots of “Ye Olde” this and “Ye Olde” that, but not one coffee place. Obviously, these Continued on pg. 26 >

Walla Walla Vintners Crafting exceptional Walla Walla Wines for 15 years.

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Walla Walla Lifestyles 25

< continued from pg. 25

TASTING ROOM 18 North Second Avenue Walla Walla, WA 99362 Hours: Thursday, Friday, Saturday & Monday 10am to 4pm Sunday 11am to 4pm (509) 525-1506

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people were demented! Where were the lube and espresso, the bikini-clad baristas, the drive-up coffee shack in the middle of nowhere?

In the interest of full disclosure, I should tell you I used to be one of those coffee-clueless New England Yankees, but now that I’ve lived in the Pacific Northwest for years, good coffee is in my DNA. The first time I came to Washington, I tried to buy coffee at one of those little shacks.

The first mistake I made was to get out of my car and try to go inside — big nono. Then I tried to get a cup of coffee — not a latte, espresso or cappuccino. The barista looked at me strangely. “We don’t have coffee,” she glowered, as if I must be the stupidest person on the planet. Finally, she said, “I could make you an Americano.”

Properly mortified, I said, “Yes,” and vowed never to make that mistake again.

And so it began, and now I am a fullfledged Northwesterner: I dutifully wait in line while folks get their half-caf skinny lattes and double-shot espressos. But I still appreciate a good cup of straightforward coffee, particularly when the beans are outstanding.

I’ve become an aficionado of many things western, including rodeos, wideopen spaces and the independent spirit of the people. I love driving on the back roads and seeing a coyote, cowboys on horseback, and flocks of turkeys. I actually own a cowboy hat, though I’m still selfconscious about wearing it.

I’ve learned to appreciate that living in the West is, in some ways, living on the edge. My husband, an Oregon native, reminds me that Easterners and city folk often get in trouble, because they assume that the next gas station or water supply is just around the corner, or that technology will save them.

But Northwesterners watch the pass reports and seem to know that when they get out of town they have to be self-reliant — bring water, food, tire chains and an emergency kit.

On the other hand, the next coffee place may just be around the corner. Here in the Pacific Northwest, we do have our priorities straight!

Diane Reed is a freelance editor and writer. She is an avid photographer, birder and observer of life. She can be reached at ladybook@earthlink.net.

Walla Walla, WA 99362 Winery visits by appointment only

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26 Walla Walla Lifestyles

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Walla Walla Lifestyles 27

Eileen Fisher V-neck ponte dress, $278; Tribal Pinstripe ruffle blouse, $88; Me Moi argyl tights, $38; Sam Edelman perforated “Shootie,” $130; Donald Pliner handbag, $398; Jayne multichain necklace, $130.

Retur

the li black

by Elliot LaPlante a photos by Colby

T

he little blac fashionable

woman’s clo

Walla Clothi

editors show

black dress f

play, and eve

office attire The little black dress paired with a crisp white shirt, textured tights, black cut-out booties and color pop bag combine the perfect amount of sophistication and style for office wear.

28 Walla Walla Lifestyles

A ll clothing provided by the Walla Walla Clothing Company, 103 E. M ain St., 509-525-4783, www.wallawallaclothing.com

rn of ittle dress

and melissa chrisp

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ck dress has forever been a and stylish staple in every

oset. Teresa Morasch of Walla

ing Company and our fashion

w you how to take the little

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From left: Eileen Fisher V-neck ponte dress, $278; Line Simone leather jacket, $625, AV Max multichain necklace, $98; AV Max long circles necklace, $88; Isola grommet caged shoe, $158.

Trina Turk Etiquette ponte dress, $248; BB Dakota fur trench, $128; House of Harlow

by Nicole Ritchie gold ring, $68.

Jack Victor microsuede jacket, $392; Thomas Dean striped shirt, $98; Mavi straight leg jean, $98; Torino alligator stamped belt, $68; Hush Puppies lace boot, $118.

Cynthia Steffee ponte/mesh dress, $255; Patterson J Kincaid silk animal tank, $98; Sam Edelman suede bootie, $98; Lucky Star owl ring, $58.

after-work cocktails When going from work to play, the little black dress easily transforms into a chic evening piece. The little black dress can be worn under a black leather motorcycle jacket and accentuated with colorful accessories and glitzy jewelry to give a whole new after-dark look.

Walla Walla Lifestyles 29

girlsâ&#x20AC;&#x2122; weekend The little black dress is the essential component to any daytime look. A belted faux-fur vest, gray tights, and riding boots are hot runway trends that combine seamlessly with the timeless little black dress for effortless daytime style.

From left: Eileen Fisher V-neck ponte dress, $278; True Grit faux-fur vest, $120; AV Max multichain necklace, $98; Velvet heathered T-neck, $80; Michael Stars cabled tights, $38; Chocolat Blu riding boots, $270; Frye bucket bag, $378; Nakamol sparkle wrap bracelet, $58.

30 Walla Walla Lifestyles

Cynthia Steffee ponte/mesh dress, $255; BB Dakota tweed coat, $128; Eileen Fisher pleated wool scarf, $118; Sam Edelman suede bootie, $98; Cole Haan drawstring tote, $348; Me Moi argyl tights, $38; AV Max long silver circles necklace, $88; House of Harlow by Nicole Ritchie hoops, $60.

Trina Turk Etiquette ponte dress, $248; BCBG cropped blazer, $178; Donald Pliner asymmetrical zipper boot, $385; Mei Moi cabled tights, $38; Tolani jungle glory scarf, $88; AV Max long circle necklace, $88; House of Harlow

by Nicole Ritchie ring, $68; Jayne citrine nugget earring, $40; Matt and Nat vegan chain handbag, $195.

From left: Eileen Fisher V-neck ponte dress, $278; Donald Pliner Edrice Congo platform heel, $325; AV Max mesh wire necklace, $118; Sweet Romance pearls and sparkles necklace, $58; Lisa Freede knot necklace, $58; Corey Lynn Calter corset belt, $68; Lucky Star Karat earrings, $68; AV Max textured cuff, $38.

holiday party The perfect holiday party outfit combines a touch of class, elegance and panache. The little black dress has the potency to be dressed up with a cinch-type belt with vibrant jewelry, lively belts and standout heels sure to heat up the winter season.

Cynthia Steffee ponte/mesh dress, $255; True Grit winter white faux-fur scarf, $48; Leatherock stretch waist belt, $148; Sofft zipper heel, $108; Lucky Star chandelier earrings, $68; House of Harlow by Nicole Ritchie bangles, $68; Leila leather wrap bracelet, $48.

Calvin Klein velvet pinstripe jacket, $275; Alberto washable wrinklefree pant, $198; Hush Puppies lace boot, $118.

Trina Turk Etiquette ponte dress, $248; Parkhurst Leopard swing jacket, $158; Cole Haan patent leather peep toe, $275; Lisa Freede chain and leather necklace, $138; House of Harlow by Nicole Ritchie bangles, $68.

Walla Walla Lifestyles 31

historic homes

by karlene Ponti | photos by colby kuschatka

Sycamore trees more than 100 years old hang their branches over the home of Shirley and Corey Muse.

A home for all seasons The large 1906 home at 219 Newell St. enjoys the shade of magnificent sycamore trees planted the same year.

The home has seen many seasons and social gatherings that have included a wedding, plenty of meetings of the Blue Mountain Audubon Society, the Grandmothers’ Roundtable and more 32 Walla Walla Lifestyles

informal soirées among those who love trees, birds and the beauty of the natural world.

Owners Shirley and Corey Muse purchased the home in 1967. They loved it then and still do.

“It’s been a great home for raising a family,” Shirley Muse says.

When they first saw the house, they were just starting out in the world. “We had been renting. We went to a car wash next door, and they asked us if we’d be interested in buying the house. We just fell in love with the house.”

The price was right — the couple was just out of grad school and on a budget.

“We only had closing costs, and we got in for a song and a dance,” Shirley says.

It was the perfect location for them, with wonderful natural surroundings.

Shirley considers the giant trees in front of the house a main feature. “A lady talked with me and said she had helped her father plant those trees,” she says.

In addition to the trees, her favorite things about the house are the huge attic and the stream that flows through the back yard.

“It’s Lincoln Creek that flows out of Pioneer Park,” she says.

Described by Penny Andres in her book “Walla Walla, Her Historic Homes” as Dutch-style Colonial Revival, the home is large, consisting of three floors plus a basement; there are four bedrooms, two bathrooms, plenty of closets, storage, offices and TV rooms.

The attic appealed to Shirley because of wonderful childhood memories of a small farmhouse with an attic. Part of the

The living room is large enough for meetings and other social gatherings.

romance about an attic also came from stories she read at the time. This love carried on with her family. “In raising three sons, there were plenty of parties and dances upstairs, a great fun place for kids,” she says. “The stand-up attic — we were always going to finish it.

I guess it’s good to still have a goal to work toward.”

The Muses haven’t done any remodeling but they have done some painting and papered some walls, mostly just what she considers maintenance. In the living room they had the ceiling finished and painted.

The light oak floors were revamped, as well.

When they had the floors refinished, the people who did the work could tell by the grain that the wood was from the Montana/Dakota area. Many local homes use wood from there.

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Continued on pg. 34 > Walla Walla Lifestyles 33

historic homes

< continued from pg. 33

The couple was going to remodel the kitchen, but never did. Shirley put up pegboard for her cookware and it has worked just fine all these years.

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conditioning — the couple uses fans, screened porches and large windows for effective air circulation. The south-facing home is also shaded by the massive trees in the front yard and other neighborhood trees.

The sturdy house is in great condition, just like it was 43 years ago when they bought it.

The kitchen was remodeled sometime before they purchased the home. The main level, including the kitchen, had been expanded, utilizing area that was originally a porch. The couple had discussed remodeling the kitchen but they haven’t yet, although Shirley had to cover up the existing wallpaper.

“It had big purple flowers on it. So I just put up pegboard, and I hang my cookware on it,” she says.

It was a practical solution and still works very well, so there’s never been a reason to change it.

Like the kitchen, the media room was at one time part of the large original porch.

The living room on the main floor is one of their favorite places in the home. A solid white fireplace and light oak floors add a touch of elegance. The comfortable room is the perfect size for the meetings the couple often hosts. It’s not too small, not too big – it’s just right. “I love this room,” Shirley says.

Adjacent to the living room, the large dining room also had flowered wallpaper they didn’t want, so the Muses put up striped paper in tans and browns. They also added cupboards and a counter near the large windows.

Kids of all ages love the big house, with its friendly energy and intriguing design; there are hallways, doors and rooms within rooms.

The home has two staircases, the grand staircase into the living room and a smaller stairway in the back of the home, with access to the kitchen and dining room. And the front porch is a quiet, shaded sanctuary.

After these many years, the couple still loves the house. “It’s a great home. I couldn’t have wished for a better home ... it’s been wonderful to live in a place that I love,” Shirley says.

Karlene Ponti is the Special Publications Writer for the Walla Walla Union-Bulletin.

Shirley and Corey Muse added the wallpaper, cupboards and counter in the dining room.

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47

beating diabetes, one step at a time

by sheila hagar | photos by colby kuschatka

Exercise is the best prescription for a number of lifestylerelated diseases, says Dr. Gily Ionescu of Adventist Health Medical Group. When it comes to preventing diabetes, adding more steps to your daily routine is the best medicine of all.

40 Walla Walla Lifestyles

She was used to being on the go, able to run a business and a home and attend her elderly mother. But something wasn’t right, Jones thought. “I was feeling terrible.”

True, her weight had crept up a little over the years, but it wasn’t a worry. “I thought, ‘That’s OK, I’m getting older.’”

To try to regain energy, she found herself attracted to more and more carbohydrates, matched only by her addiction to sugar, Jones says.

“From the beginning, I’ve loved sweets ... I was a

‘sweetaholic,’” she says with a chuckle.

Jones likes to tell a story about the time she, newly wed, made a batch of cookies for her new husband. She ate so many the next day she had to make another few dozen, lest Don discover her weakness.

“And then, of course, I had to eat that batch down to the right number.”

That sugar monkey on Jones’ back was not so very heavy — until the day it toppled her.

She was at church. “I was sitting down,” she remembers. “It was during the sermon.

I broke out in a sweat, and I could tell I was going to pass out.”

And she proceeded to do just that.

Subsequent testing provided the “why.”

Her blood sugar level, influenced by a roller coaster of carbohydrates, was veering all over the place, sending Jones right to the edge of the cliff.

One more step could send her plunging into full-blown type 2 diabetes.

It’s not unusual for people like Jones to have no idea they have traveled into the prediabetes zone, Dr. Gily Ionescu of Adventist Health Medical Group says.

“Sometimes their weight is up a bit ... or more than a bit, ... their blood pressure

is up, (blood) sugar is up, cholesterol is up. And we often find there is a family connection.”

It may take years to get to this destination, he points out. When we do arrive, via our lifestyle choices — jobs requiring long hours of sitting, playing fast and loose with our meals, indulging in the vast array of highly caloric options available in America’s grocery stores — no one has any real right to be surprised, Ionescu says, his eyebrows rising to frame his grin. “We are exposed.”

Experts estimate that 25 percent of Americans are undiagnosed diabetics, and 80 percent of all obese people are fully diabetic. The issue ranks equally with other lifestyle-driven illnesses such as cardiovascular disease and some cancers.

It’s hard to resist the things that put us at that spot without a supportive family culture where healthy eating and exercise are emphasized, the physician added.

“Why do we like the things that do us harm? It speaks more about human nature than the culture.”

In the prediabetic state, what some experts call the gray area between Continued on pg. 42 >

Prediabetes warning signs Those with prediabetes are at greater risk for developing type 2 diabetes. The following are classic red flags for type 2 diabetes:

»»Darkening of some areas of skin, which is a condition called acanthosis nigricans.

Common areas affected include the neck, armpits, elbows, knees and knuckles.

»»Increased thirst »»Frequent urination »»Fatigue »»Blurred vision

Risk factors for prediabetes Consult your doctor if …

»»You’re overweight with a body mass index above 25.

»»You’re inactive. »»You’re age 45 or older. »»You have a family history of type 2 diabetes.

»»You’re African-American, Hispanic, American Indian, Asian-American or Pacific Islander.

»»You developed gestational diabetes

when you were pregnant or gave birth to a baby who weighed more than 9 pounds.

»»You have polycystic ovary syndrome. »»You have high blood pressure. »»Your high-density lipoprotein (HDL)

cholesterol is low, or your triglyceride level is high.

»»You regularly sleep fewer than six hours a night.

Information courtesy of Mayo Clinic

Walla Walla Lifestyles 41

health

Colleen Jones couldn’t understand why things were starting to go wrong. She knew she felt just plain lousy, the Walla Walla hair stylist recalls. “I was very tired, all the time. Mornings were really hard to get through.”

<Beating diabetes continued from pg. 41

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healthy and diabetic, bodies become insulin resistant. In this condition, blood glucose levels are high — above 100 — but not yet into the diabetic mellitus classification at more than 126 milligrams of glucose in one-tenth liter.

Most people have no clue things are beginning to turn, Ionescu explains. Indeed, our cells are designed to use sugar for fuel, opening their “doors” to receive the glucose (broken-down sugars) released overnight by the liver, manufactured by whatever we ate the night before.

When insulin resistance begins, however, our muscle, fat and liver cells decide they have enough food, thank you very much. “The cells keep the door shut, and the sugar can’t do its job. Then the liver takes a look around, says ‘Hey! What’s going on?’ and dumps a lot more insulin into the blood to unlock those doors than you actually need.”

Even so, at this juncture, there’s still hope.

Stepping off that cliff is not a foregone conclusion, Ionescu points out. “This can be reversed.”

Lifestyle modification is the first fork in the road.

“Humans are designed to do two to four miles of walking every day. When you drive everywhere, take 10 steps here, 10 steps there, add in the availability of food, you gain weight. And gaining weight makes you insulin resistant.”

The answer starts with exercise, 30 minutes a day. “And, you know, you can do that in stretches.

Five minutes now, 10 minutes later, and so on. And it’s almost as good as doing it all at once,” Ionescu says.

A lower-fat diet is next. “In America, the average is 34 percent of the calories we take in are fat. We’d like that to be lower, about 20 percent of the calories coming from fat.”

The great thing that happens when people clean up their diets instead of cleaning their plates is they not only turn back from type 2 diabetes, they begin putting up road blocks for other scary and chronic issues, such as heart disease, Ionescu adds. “So, we do not have to do all these different things to address all these components. Healthy lifestyle is one prescription.”

Maria Lizotte can help fill those doctor’s orders.

As a diabetes educator at Walla Walla General Hospital, she sees firsthand that prediabetes is “skyrocketing,” and so is diabetes, she says. “And Walla Walla is No. 1 in the state. One out of three people in Washington (state) have it.”

Lizotte knows the idea of diet restrictions can be hard to hear. In 1985, at age 15, she was diagnosed with type 1, or juvenile onset, diabetes.

Not only did her diet change, people said her life options would be limited. “My grandparents told

When first diagnosed with prediabetes, Colleen Jones barely had the energy to get through a morning. By managing her disease, however, the hair stylist can now have the life she longed for, she says. “It's really a new lifestyle.”

me no one would marry me.” Others said she would never get accepted into nursing school. Now a wife and the mother of two, Lizotte is a nurse and a health educator.

Diabetes education has changed, as well.

“Ten years ago, people might be told, ‘Your blood sugars are climbing — increase your exercise, watch your diet,’” Lizotte says.

“And who went out and joined the Y?” The advice today is not only more concrete; it’s optimistic.

“In prediabetes, your pancreas is still working 100 percent. To relieve stress on that organ, you only have to lose seven percent of your body weight.”

The pancreas, located behind the stomach, is the body’s insulinmanufacturing plant, Lizotte explains.

When the body has to digest, say, a carbohydrate (which becomes sugar), the

pancreas has to push out the insulin.

The body’s cells are designed to operate at peak performance when there is a certain amount of glucose in the fluid that surrounds them. Too much, and that fluid turns into a sugar bath.

Eventually the pancreas is on “empty,” worn out and useless. The goal, then, is to make the pancreas “more muscle than mush,” Lizotte says.

Which requires as much emotional work as physical effort. That might include finally accepting you need pharmacological help.

Of the six kinds of drugs used in the United States in battling diabetes and prediabetes, one of the big guns in the fight is Metformin, which Ionescu calls a “cornerstone drug.” The medicine comes under names such as Glucophage and

Sheila Hagar is a reporter for the Walla Walla

Union-Bulletin. E-mail her at sheilahagar@wwub.com.

Walla Walla Lifestyles 43

health

Fortamet and has an inexpensive generic version.

Metformin, which is classified as a biguanide, lowers blood glucose levels primarily by decreasing the amount of glucose produced by the liver.

Metformin also helps lower blood glucose levels by making muscle tissue more sensitive to insulin so glucose can be absorbed, according to the American Diabetes Association.

It has little to no side effects, Lizotte says, adding that the medication has been nearly miraculous for people who are “stuck” at a certain weight. “Metformin is the drug that tells your liver to shut up.”

Severing the relationship with some of your favorite foods is like kicking any other bad habit — you need motivation, encouragement and support, she says. “It’s a whole different way to look at food.”

Doesn’t she know it, Colleen Jones says. “It was a real adjustment at first. I would go to the grocery store and get very frustrated. All the things I really liked, I couldn’t have.”

Sympathy was in short supply, however.

“I told my doctor I just really like carbs.

She told me ‘Well, you can just learn to like other things.’”

It took about four months, but Jones did find new culinary pleasures. Even better, her energy returned and the weight started coming off, she says, “And stayed off. It’s the first time in my life I’ve been forced to behave myself.”

She can have many of the foods she enjoys, Jones finds, but not in the manner she’d become fond of. “You have to watch the portion size and the timing of when you eat them.”

It’s a livable lifestyle, she added. “If I can do it, others can do it.”

Lizotte and Ionescu agree.

“In 2010, if you have this, we can fix everything,” Lizotte says, “If you catch it early, you can change lives.”

People are quick to blame themselves when the tests show the problem, she adds.

Her advice? Take that worry and work with it. “If you’re heavier than you should be and you want your health to be better, make that happen. At 80, you don’t want to be standing in line making co-payments at the pharmacy.”

RECIPE

Flourless Chocolate Cake Forced to make conscious decisions about every morsel she puts into her mouth for 25 years now, diabetes educator Maria Lizotte is expert at sleuthing out delicious, but healthy, recipes.

Here is one of Lizotte’s favorites, courtesy of her “absolutely fave” foodie website, www.dLife.com.

Ingredients 5 egg whites — these will replace the flour 4 ounces bittersweet baking chocolate

bar, chopped fine 3 tablespoons unsweetened cocoa powder 1/2 cup ground walnuts 1/2 cup plain, nonfat Greek yogurt 2 eggs 1 tablespoon vanilla extract 1/2 cup Splenda or Truvia

Directions Beat egg whites until stiff. Microwave chocolate until melted, about 1 to 2 minutes, then stir in the rest of the ingredients. Gently fold egg-white mixture into chocolate mixture. Pour batter into a lightly greased springform pan or traditional pie pan, and bake for 30 minutes in an oven preheated to 350 degrees. Top with raspberries. To make it a mocha cake, add 1 tablespoon instant coffee powder to the mixture.

Serve with hot coffee topped with small dollop of whipped cream and a sprinkle of cinnamon.

local

83825 CL Michael Marcol / FreeDigitalPhotos.net

award-winning journalism • 24/7 • local video Why Union-Bulletin.com? community events • arts & entertainment local businesses • sports • breaking news local jobs • homes • local people • classifieds award-winning journalism • 24/7 • local video community events • arts & entertainment local businesses • sports • breaking news local jobsarts • homes local people • classifieds & •entertainment that’s why.

Union-Bulletin.com 44 Walla Walla Lifestyles

learning to make healthy choices by sheila hagar photo by colby kuschatka

Local health educators are eager to help lower the number of people suffering from diabetes in Walla Walla and increase awareness of how to prevent the disease.

At Walla Walla General Hospital, diabetes educators present a series of three classes to help those with diabetes or prediabetes map out the road ahead.

It starts with a personal consultation, in English or Spanish, that helps define the course to take, says educator Maria Lizotte.

Continued on pg. 46 >

The old saying is rooted in truth, explains Walla Walla General Hospital diabetes educator, Maria Lizott. An apple a day can, truly, keep the doctor away. Preventing diabetes requires “a whole different way of looking at food.”

»»The next Walla Walla

General Hospital Diabetes and Prediabetes series is on Jan. 18, 19 and 25. For more information, call 527-8045.

»»Providence St. Mary Medical

Center’s next group meets on Jan. 20. For more information, call 529-8922, or visit rkkammer. mydiabeteseducator.org

»»For more information on the

YMCA’s “On the Edge” program, call Christy Druffel, 525-8863.

The next course begins Jan. 17.

Walla Walla Lifestyles 45

health

Learn how to fight diabetes

<Learning to make healthy choices continued from pg. 44

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Once goals are established, participants begin with Diabetes 101 and 102, learning about the disease. She teaches clients what medical tests need to be done annually, how to keep a food log, which foods impact glucose levels, and what to look for on a label.

In the third class, Advanced Carbohydrate Counting, students learn the numbers game, getting the tools they need to convert recipes.

They can also hear about what resources are available on the Internet.

At Providence St. Mary Medical Center, educator Ron Kammer sees prediabetic clients individually for 30 minutes at no cost to help them understand where they are and what local resources are available to better their health, he says.

He also facilitates a support-style group meeting at 5 p.m. on the third Thursday of each month, near the hospital’s cafeteria. The free sessions tackle issues such as holiday temptations, weight loss and exercise.

Anyone is welcome to attend, and no doctor’s order is needed, Kammer says.

A new collaborative effort between the

above providers and the Walla Walla YMCA has produced “On the Edge,” an eight-week course designed to put the patient in the driver’s seat.

It is specifically aimed at folks who have prediabetes and/or are at risk for developing type 2 diabetes.

Once a week, certified instructors will teach nutrition and blood sugar management and provide personalized exercise programs and nutrition guidance.

The course includes taking body measurements, weekly weigh-ins, heart and exercise education, smart grocery-shopping information, fiber recommendations, and training on how to self-check blood glucose levels.

Class participants are required to work out twice a week and can have full use of the YMCA’s facilities during the course.

All the classes listed here are accredited by the American Diabetes Association and some have fees. A referral from your physician is required for the YMCA course; insurance may cover some costs.

Editor’s note: Reporter Sheila Hagar will be participating in the YMCA’s On the Edge program in January.

Watch for her series in the Walla Walla Union-Bulletin.

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blissful bellies prenatal yoga connects women with baby and body

by JENNIFER HENRY, RYT photos by DARREN ELLIS

Many yoga students and teachers alike believe that women possess the innate skills to give birth in a natural and healthy way, despite Western medicine’s inclination toward interventions like epidurals or cesarean sections.

Through yoga, a woman can learn to tune in and respond to her body’s needs, so that during her labor, when rational thought may be suspended, she’ll be able to identify what she wants. A prenatal yoga class can serve as an important component in learning more about how women’ s bodies were built to flow through the process of childbirth.

The changes the body undergoes during pregnancy can put extra pressure on joints and internal organs. A prenatal yoga practice will often focus on poses to relieve tension in these areas, along with the spine, in the hips and back. Yoga does not only prepare the physical body for labor, but it is also a tool for mental preparation, all the while enforcing the crucial mind/ body connection. Yoga teaches the mind to listen to the needs of the body and to trust in its wisdom. Deeper knowledge of the body allows pregnant women to rely less on rational thinking and more on primal intuition during labor.

Continued on pg. 48 >

Prenatal yoga instructor Jennifer Henry, center, leads students Marika Tomkins, left, and Chelsea Tennyson during a class.

Walla Walla Lifestyles 47

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<Blissful bellies continued from pg. 47

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Practicing body awareness and relaxation through breath work and meditation is an aspect of prenatal classes that many students, like Marika Tomkins, enjoy most. “ For me, prenatal yoga has been a wonderful way to connect with my baby and body,” Tompkins says. “ During this pregnancy, my busy schedule and professional life have made it difficult for me to feel more connected to the life growing within me. However, going to class each week and learning breathing and meditation techniques has really helped. It is a perfect combination of bonding with my unborn, connecting to my spirit and body, and preparing my body for delivery.”

A regular prenatal yoga practice can help the body find comfort in dayto-day activities, such as sitting at a desk or sleeping. Chelsea Tennyson, a prenatal student in the final weeks of her pregnancy, says the class facilitates a more comfortable night’s sleep.

“Being in my last few weeks of pregnancy, it has been really difficult getting comfortable enough to sleep. I definitely sleep the best on the nights after yoga class.”

Medical professionals such as midwives and OB/GYNs say that prenatal yoga can ease the discomforts of pregnancy, such as moodiness, shortness of breath, and swollen ankles. A prenatal yoga practice

Henry adjusts Tennyson’s pose during a prenatal yoga class.

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Jennifer Henry is a Registered Yoga Teacher through Yoga Alliance and leads various yoga classes, including prenatal yoga, at Many Waters Wellness Center and StudioFit, both in Walla Walla. For more information on prenatal yoga, visit Jennifer’s website at www.fireflywallawalla.blogspot.com or send her an e-mail at jenhenyoga@gmail.com.

health

can give women time to bond with their babies, and can help them prepare for the rigors and mysteries of labor.

Asanas, the physical poses, help build strength and stamina and improve circulation. Meditation improves the abilities to relax and to concentrate.

Pranayama, or breathing exercises, can help manage the pain of contractions.

A mother-to-be does all she can to provide a nurturing environment for her baby within her body. A prenatal yoga class creates a sacred space that nurtures the nurturer. At a time in her life when a woman may feel fatigued, moody, nauseous, and out of control, a regular prenatal yoga practice can ease her anxiety and give her the energy to enjoy her pregnancy.

Through prenatal yoga, a woman can tap into a deeper understanding of her own body and spirit to be fully present for the miracle of her child’ s birth.

Walla Walla Lifestyles 49

can’t-miss events

december 2010

Dec. 1

The Blue Mountain Artists Guild in Dayton sets up a new exhibit of work at the Dayton Public Library each month. Details: 509382-1964.

Each Wednesday, enjoy music at Walla Walla Wine Works. 7-9 p.m. Details: 509-522-1261.

Plateau Restaurant at Wildhorse Resort & Casino hosts wine tasting the first Wednesday of each month. Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Dec. 1-3

Victorian Christmas Bazaar at Kirkman House Museum. Noon-8 p.m.

Details: 509-526-4373.

dec. 1-15

Bring nonperishable food donations for the Days of Giving at Club Wild, Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Dec. 1-23

Fort Walla Walla Museum hosts the exhibit “An Olde-Fashioned Christmas,” featuring enlargements from the museum’s Christmas postcard collection and more. 10 a.m.-4 p.m., daily except Thanksgiving. Details: 509-525-7703.

Dec. 1-27

Willow of Walla Walla features “Interwoven,” an exhibit featuring the work of Anne Bullock and Yuri Kinoshita. Noon-4 p.m., Sundays; 11 a.m.-6 p.m., Mondays, T hursdays and Fridays; 10 a.m.-5 p.m., Saturdays. Willow of Walla Walla. Details: 509-876-2247.

Dec. 1-31

Suncatcher Studio & Fine Crafts features juried art 50 Walla Walla Lifestyles

Verdie Erickson is bathed in the light of the season as he hangs Christmas lights in a tree outside his home in this Dec. 3, 2001 photo. of all types. Tuesdays-Saturdays, closed Christmas.

Suncatcher Studio & Fine Crafts, Milton-Freewater.

Details: 541-938-6379.

tural Institute, Pendleton.

Closed Sundays through March. Details: 541-9669748.

Dec. 1-Jan. 31

Every Thursday you can taste wine at Walla Walla’s Harvest Foods. 3:30-6:30 p.m., 905 S. Second Ave.

The exhibit “Tall in the Saddle: 100 Years of the Pendleton Roundup” continues. Tamastslikt Cul-

Dec. 2

Details: 509-525-7900.

Dec. 2-5

A performance of “The Musical Comedy Murders of 1940” by John Bishop. China Pavilion, Walla Walla Community College. Details: 509-5274575.

Dec. 3

The First Friday ArtWalk, a self-guided tour, gets you into galleries and chatting with artists. 5-8 p.m. Details: Visit artwalkwallawalla.com.

Dec. 3-4

Every Friday and Satur-

Sapolil Cellars hosts live music every weekend. 15 E. Main St. Details: 509520-5258.

There’s weekend music at the Oasis Dance Club at Stateline. Details: 541938-4776.

Little Theatre of Walla Walla presents the comedy “More Fun Than Bowling.” 8 p.m. Details: 509-529-3683.

Dec. 4

A roomful of vendors with all kinds of gifts makes the annual Holiday Bazaar a festive occasion. 10 a.m.5 p.m., Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Barrel Racing Jackpot.

Walla Walla County Fair-

grounds. Details: 509 527-3247.

Dec. 4

Santa will be riding in the final float of the Macy's Parade of Lights and he will be at Inland Octopus, 7 E. Main St., afterward. Santa will return to Inland Octopus every Sunday from 11 a.m.-4 p.m. through Christmas.

Details: 509-526-0115.

Dec. 4-18

The annual Juried Winter Student Art Salon. Opening reception Dec. 4, 3 p.m., Sheehan Gallery, Whitman College. Details: 509-527-5249.

Dec. 4, 5, 9, 11, 12

“The Lion, The Witch and the Wardrobe,” a studentdirected play, will be presented at Walla Walla University. 8 p.m. Details: 509-527-2641.

Dec. 9

The Whitman College Visiting Writers Reading Series presents Whitman Reading. Kimball Theatre.

Details: www.whitman. edu.

Dec. 9-12

A performance of “The Sea,” 8 p.m. Harper Joy Theatre, Whitman College. Details: 509-5275180.

Dec. 10

Walla Walla University Music Department presents the annual Christmas Concerts. Two concerts, 6 p.m. and 8 p.m., Walla Walla University Church.

Details: 509-527-2561.

The second Friday of each month, check out the acoustic jam session, 7 p.m. Skye Book & Brew, Dayton. Details: 509-3824677.

Dec. 12

Walla Walla Community Hospice's Tree of Life ceremony. 7 p.m., Die Brucke Building, downtown. Details: 509-525-5561.

Dec. 13

The Wa-Hi Band Holiday concert. 7 p.m., Walla Walla High School Auditorium. Details: 509-5273043.

Dec. 16

The Wa-Hi Orchestra Holiday Concert. 6:30 p.m., Choir Concert at 8 p.m., Walla Walla High School Auditorium. Details: 509527-3043.

Dec. 17

Enjoy an evening of candles, carols and cookies at the Candle Lighting Ceremony, 7 p.m.; Unity Church of Peace, 810 C Street, near the Walla Walla Regional Airport.

Details: 509-520-1915.

Dec. 17-18

Elvis Tribute winner Justin Shandor presents three shows. 8 and 10 p.m.

Dec. 17, 10 p.m. Dec. 18, Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Dec. 31

Annual festivities at Skye Book & Brew, Dayton.

Details: 509-382-4677.

Celebrate New Year’s Eve with music and fun.

Marcus Whitman Hotel.

Details: 509-525-2200.

New Year’s Eve festivities 10:30 p.m., Rivers Event Center, Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

85585

day, there’s music at the Backstage Bistro. 6:308:30 p.m. Details: 509526-0690.

Walla Walla Lifestyles 51

can’t-miss events

D

HOLIDAY hits Marcus Whitman Hotel to sing Christmas songs. 10 a.m.-2 p.m. Details: 509525-2200.

on’t sit there like a bump on a yule log this holiday season. Here are 20 things to do:

1. Holiday Open House, Dec. 1

Celebrate a Victorian Christmas in a historic setting with an elegant Holiday Open House.

Beautiful florals, decor and refreshments. 4-8 p.m.,Frazier Farmstead Museum, Milton-Freewater, Details: 541-9384636.

2. Holiday

Barrel Tasting, Dec. 1

Milton-Freewater wineries and cideries host a Holiday Barrel Tasting the first week of December.

Details and times at individual establishments.

3. Christmas

Bright Lights Parade starts at 7 p.m. at the Dollar Store, ends at the Valley Christian Church, Milton-Freewater. Details: 541-938-5563.

Barrel Tasting, Dec. 2-5

Area wineries kick off the season with the festive Holiday Barrel Tasting weekend. Art, music, food and samplings of wine.

Details: 509-526-3117.

52 Walla Walla Lifestyles

cocoa with Santa, Dec. 11

Kids get to visit with the jolly man in red. The Downtown Walla Walla Foundation hosts Hot Cocoa W ith Santa. 9 a.m.-noon, CrossRoads Steakhouse. Details: 509529-8755.

7. fall concert, Dec. 4

Whitman College Chamber Singers and Chorale Fall Concert. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509-527-5232.

4. Shopping for

5. Holiday

17. drink Hot

Tree Lighting. 8 p.m., Valley Christian Church, Milton-Freewater. Details: 541-938-3331.

Decorated for the holidays, Kirkman House Museum holds its traditional Victorian Christmas Jubilee. 1 - 5 p.m., Kirkman House Museum. Details: 509-529-4373.

The annual Kids Only Christmas Sale. Gift items priced for the children to purchase. Community Building, Milton-Freewater. Details: 541-9385563.

Celebrate the sounds of the season with the Walla Walla High School Choir Christmas Gift Concert.

Free admission. 7 p.m., Walla Walla High School Auditorium. Details: 509527-3043.

and Tree Lighting, Dec. 3

Tree, Dec. 1

children only, Dec. 2-3

performs, Dec. 7

6. M-F Parade

8. Victorian

Lights burst through the winter darkness, start the holidays in front of the Christmas tree, 5:30 p.m., Christmas Tree Lighting in College Place. Details: 509-529-1200.

16. Wa-Hi choir

Christmas jubilee, Dec. 4

9. holiday

farmers Market, Dec. 4

Local artisans and growers stock their booths with winter produce and gift items. Holiday Farmers Market and concert, 9 a.m., Crawford Park, Downtown Walla Walla.

Details: 509-520-3647.

10. Macy’s

Parade of Lights, Dec. 4

Dress warmly, put on your mittens and watch a parade of brightly lighted

18. Red, Green and Lavender, Dec. 12-17, 19 Chestnuts roast on a open fire during Holiday Barrel Tasting weekend at Fort Walla Walla Cellars on Dec. 2, 2006. floats. Downtown Walla Walla lights up to help you celebrate the season. 6 p.m., Macy’s Parade of Lights. Details: 509-5298755.

11. christmas

Cotillion, Dec. 4

The annual Milton-Freewater Christmas Cotillion benefits local cancer programs. 8 p.m., Elks Lodge, Milton-Freewater. Details: 541-938-3633.

12. Carriage

Parade, Dec. 4

The Pendleton Christmas Carriage Parade & Festival offers old fashioned family fun. Holiday lights, decorations and tradition.

Downtown Pendleton, Ore. Details: 800 -5478911.

13. Traditional Christmas, Dec. 5

Waitsburg’s Home Town Christmas includes a parade through the historic downtown decorated for the holidays. Details: 509337-8875.

14. A Musical Feast, Dec. 5

The Feast of Carols. Step up and celebrate with joyous holiday music; and bring cans of food to donate. 7 p.m., Cordiner Hall, Whitman College.

Details: 509-527-5232.

15. Children

Sing Traditional Carols, Dec. 7

The annual Festival of Carols brings local school children to the ballroom of the

Holiday Open House at the Blue Mountain Lavender Farm. Lavender sweets and Farm Boutique. Blue Mountain Lavender Farm, Lowden.

Details: 509-529-3276.

19. “The

Nutcracker,” Dec. 14-15

The Walla Walla Symphony with the Eugene Ballet Company will perform “The Nutcracker.”

7:30 p.m., Cordiner Hall, Whitman College. Details: 509-529-8020.

20. give the gift of reading, Dec. 18

Get your children inspired about reading. The Downtown Reading Room at the Walla Walla Public Library. 9 a.m.-noon. Details: 509-529-8755.

photos by tanya cooley

Where in Walla Walla?

Last month Clue: “Tuffy” is a rescue cat who lives at this popular Waitsburg hangout.

Name the store — and for extra points, the folks who own it and run the animal rescue that gave Tuffy a new home.

Answer: The Waitsburg Hardware Store. And for extra points, John and Marilyn Stellwagen own the store.

Congratulations to last month’s WINNERS! Laura Jean Hevel Amy Storm Melissa Hansen Nancy Olson Velia Salidvar

Jack Schroeder Don Keen Denise O'Gradnick Bob Radke Candace Ball

Clue A lonely barn on the outskirts of a small, but lively, town, which is home to the Tuxedo Tavern, the Ivy Cemetery and a public swimming pool. Name the town. For you GPS folks: latitude 46.29375 N longitude 118.33558 W.

Contest rules If you have the answer, e-mail 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.

Walla Walla Lifestyles 53

in Ma

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1102 W. Cherry St. (509) 527-0885 www.canoeridgevineyard.com.

6. Castillo de Feliciana

85728 Telephone Pole Road Milton-Freewater, OR (541) 558-3656 www.castillodefeliciana.com

7. Don Carlo Vineyard

By Appointment Only (509) 540-5784 www.doncarlovineyard.com

54 Walla Walla Lifestyles

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1215 W. Poplar St. (509) 526-4300 bergevinlane.com

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3. Bergevin Lane Vineyards

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2901 Old Milton Hwy. (509) 522-0200 www.baselcellars.com

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3796 Peppers Bridge Road (509) 525-3541 www.amavicellars.com

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150 E. Boeing Ave. (509) 529-4685 www.dunhamcellars.com

840 C St. (509) 527-8400 www.fivestarcellars.com

10. Forgeron Cellars

33 W. Birch St. (509) 522-9463 www.forgeroncellars.com

11. Foundry Vineyards

Corner of 13th Ave. and Abadie St. (509) 529-0736 www.wallawallafoundry.com/vineyards

12. Fort Walla Walla Cellars

127 E. Main St. (509) 520-1095 www.fortwallawallacellars.com

13. Glencorrie

8052 Old Highway 12 (509) 525-2585 www.glencorrie.com

14. Grantwood Winery 2428 W. Highway 12 (509) 301-0719 (509) 301-9546

15. Lâ&#x20AC;&#x2122;Ecole No 41 Winery

41 Lowden School Road and U.S. Hwy. 12 (509) 525-0940 www.lecole.com

16. 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.

17. Lowden Hills Winery

1401 W. Pine St. (509) 527-1040 www.lowdenhillswinery.com

18. Northstar Winery

1736 J.B. George Road (509) 524-4883 www.northstarmerlot.com

19. Pepper Bridge Winery

1704 J.B. George Road (509) 526-6502 www.pepperbridge.com

20. Robison Ranch Cellars

2839 Robison Ranch Road (509) 301-3480 robisonranchcellars.com

21. Sapolil Cellars

15 E. Main St. (509) 520-5258 www.sapolilcellars.com

22. Seven Hills Winery

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26. SYZYGY

405 E. Boeing Ave. (509) 522-0484 www.syzygywines.com

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355 S. Second Ave. (503) 529-0840 www. suleicellars.com

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24. Spring Valley Vineyard

18 N. Second Ave. (509) 525-1506 www.springvalleyvineyard.com

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109 E. Main., Ste 100 (509) 876-4300 www.sinclairestatevineyards.com

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27. Three Rivers Winery

5641 Old Highway 12 (509) 526-9463 info@ThreeRiversWinery.com

28. Tertulia Cellars

To Walla Walla

4

27

Last Chance Rd.

Sweagle Rd.

Detour Rd.

Frog Hollow

Short Rd.

Vineyard Lane off Mill Creek Road (509) 525-4724 www.wallawallavintners.com

Detour Rd.

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Hoon Rd.

1793 J.B. George Road (509) 529-0900 www.vapianovineyards.com

Highwa McDonald

30. Va Piano Vineyards

LOWDEN 34 15 Lowden - Gardena Rd.

1050 Merlot Drive (509) 529-4511 www.trustcellars.com

To Touchet

S. Gose St. College Ave.

29. Trust Cellars

14 Frenchtown Rd

1564 Whiteley Road (509) 525-5700 www.tertuliacellars.com

To Milton-Freewater

32. Walla Walla Wineworks

31 E. Main St. (509) 522-1261 www.wallawallawineworks.com

33. Whitman Cellars

To Walla Walla

1015 W. Pine St. (509) 529-1142 www.whitmancellars.com

Old Milton Hwy.

28 Whiteley Rd.

Braden Rd.

1

Pranger Rd.

2

Peppers Bridge Rd.

11920 W. Hwy. 12, Lowden (509) 525-4129 www.woodwardcanyon.com

Old Milton Hwy.

34. Woodward Canyon Winery

125

29

30 18 19

To Milton-Freewater

Stateline Rd.

Larson

J.B. George Rd.

6

WASHINGTON OREGON

Walla Walla Lifestyles 55

Get your back back.

In Walla Walla.

In just the past five years, spine research has yielded dramatic breakthroughs—many of which don’t call for major surgery.

Now, at Walla Walla's only center devoted to treating back and neck pain, our team of spine specialists draw from this knowledge to find the best treatment for you.

We treat • Back or neck pain or injuries • Herniated disks • Spinal stenosis • Arthritis • Degenerative disk disease • Spinal deformities • Spine tumors • Spine infections • Vascular malformations • Multiple sclerosis and other spine inflammation diseases • Spinal instability And others

94063

301 W. Poplar Street Walla Walla, WA 99362 509-529-8969 877-344-1250