December 2012 - Walla Walla Lifestyles by Walla Walla Union-Bulletin

healthy

lifestyles in the Walla Walla Valley

T H E VA L L E Y â&#x20AC;&#x2122; S P E O PL E , W I N E & F O O D

Supplement of the Walla Walla Union-Bulletin

December 2012 $3.95

WA L L A WA L L A G E N E R A L H O S P I TA L

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19 E. Birch Street, Walla Walla 11,080SF of office space + 2,642SF of apartments on 2nd floor + 1,674SF covered garage area. Newer carpet, kitchenette, 2 large ADA bathrooms + another unisex bathroom & several smaller office spaces. There are many possibilities. MLS#: 110520 $499,000

Located in the heart of Downtown Walla Walla, surrounded by major tenants Starbucks & Macy’s. This historical building has it all! Large city all day parking lot behind building. MLS#: 110237 25 E. Main St, Walla Walla $750,000

491 N. Wilbur, Walla Walla, WA MLS#: 110574 FOR LEASE 2356 Taumarson Rd, College Place, WA MLS#: 110468 $1,375,000 1225 SE Commerical Dr, College Place, WA MLS#: 109452 $1,250,000

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Wall a Wall a LifesT yLes 5

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December 2012

table of contents

DECEMbER 2012

PUBLISH ER

Rob C. Blethen EDITOR

Rick Doyle A DV ERT ISING DIR EC TOR

Jay Brodt M A NAGING EDI TOR

Robin Hamilton

cheF’s TABLe Fat and Happy at The Fat Duck Inn

The Wine ADviseR The Wine Adviser’s Top 100 Wines for 2012

WhAT’s neW in W2? Alexander’s Chocolate Classics; Marcy’s Café

chRisTMAs MeMoRies Dorothy Duﬀ recollects holiday seasons past.

honouR FLighT Rick Small takes veterans of foreign wars up for a spin in his 1942 Boeing Stearman biplane.

The vioLin MAKeR Artistry in wood: The legacy of Conert Eagon

neW Digs Mary Lambert used to jog past the home at 1461 Durant St., not realizing that one day she would live there.

cAn’T-Miss evenTs

WheRe in WALLA WALLA?

PRODUCT ION M A NAGER

Vera Hammill A RT IST IC DIR ECTOR /DE SIGNER

Steve Lenz CON T R IBU T ING W R I T ER S

Shauna Coleman, Gillian Frew, Paul Gregutt, Genevieve Jones, Greg Lehman, Karlene Ponti, Diane Reed, Lindsey Thompson PHOTOGR A PH ER S

Greg Lehman, Colby Kuschatka, Steve Lenz, Diane Reed, Joe Tierney SOCI A L MEDI A A ND W EBSIT E

Jennifer Henry PRODUCT ION S TA 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

The ThiRD coveR

Chetna Chopra EDI TOR I A L A SSISTA N T

Karlene Ponti

TRUE BELIEVERS A sports dynasty at DeSales

Healthy Lifestyles 17

ADvice FRoM youR AcuPuncTuRisT Forget what your mother told you, sticking out your tongue is the new lingua franca.

LeARn To KAyAK noW... ... and have more fun next summer.

RecoveRing FRoM cAnceR: It’s a team effort at the YMCA.

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

Kandi Suckow COVER: Photo by Colby Kuschatka. FOR E DI TOR I A L IN FOR M AT ION

Rick Doyle rickdoyle@w wub.com Robin Hamilton robinhamilton@w wub.com FOR A DV ERT ISING IN FOR M AT ION

Jay Brodt jaybrodt@w wub.com

PLEASE LIKE US

Union-Bulletin.com

PLEASE FOLLOW US

Wall a Wall a LifesT yLes 7

Food

The Fat Duck Inn Rich and Cynthia Koby, owners Traditionally one of the most popular seats in a restaurant, the Chef’s Table offers the diner an opportunity to talk to the chef one-on-one — to discover his or her favorite local hangouts, predilections and food philosophies — while enjoying a specially prepared dish.

8 Wall a Wall a Lifest yles

Chef Koby preparing spaghetti and meatballs.

Fat and Happy at the Fat Duck Inn By Genevieve Jones / Photos by Joe Tierney

Nestled among stately homes and towering maple trees, the Fat Duck Inn is just as cozy and warm as the name leads you to believe. On October 1, Rich and Cynthia Koby took over the inn and now run it with a local culinary student (and sometimes their daughter). They not only prepare an expanded continental breakfast, but they also put on wine-pairing and private dinners. Everything is made in-house, based on whatever nearby farmers have to offer. With Rich’s decades of culinary experience, the fixed menu allows him the flexibility to build delicious and creative plates. One thing is for certain: You are one lucky duck when eating at the Fat Duck Inn.

LIFESTYLES: When did you learn how to cook? ChEF KobY: I’ve always had a passion for food, for as long as I can remember. I helped my mom in the kitchen. My mom is an absolutely phenomenal cook. We lived in Sonoma County, Calif., so we had the bounty of the region. We had a very good family friend who was a French chef and that kind of sparked the idea that, “Oh, well, that’s a career choice.” I started cooking professionally at 16 for a little restaurant in the town of Petaluma, and the whole

career started from there. LIFESTYLES: Were you in Sonoma when the farm-to-table movement was starting? ChEF KobY: When it was getting going I was at a small restaurant in Santa Rosa called Restaurant Matisse. We didn’t call it “farm-to-table” back then. We were just so excited to get fresh produce in the back door. At that point, about the late ’80s, we sort of started this new cooking style where we were cooking from the bounty, instead of sourcing product to cook with. So that was a real paradigm shift for the industry. We could cook reactively instead of proactively. LIFESTYLES: Do you continue to cook reactively at the Fat Duck Inn? ChEF KobY: My biggest inspiration really and truly in this valley comes from the farmers that I go to visit and the wineries and their wines, because most of the time I’m writing wine-pairing dinners. I go and I taste the wines, and from there I come up with a menu based on what I think will pair the best.

LIFESTYLES: What makes a good chef? ChEF KobY: Passion. You really have to love food and love what you’re doing. It’s long hours. It’s hard work — and respect. Somebody put the same amount of love and passion and work into that apple that you’re putting into making that apple tart. And that’s really important to me, that passion and respect for the ingredient and the people that produced it. LIFESTYLES: What has been your best day as a chef? ChEF KobY: I love cooking for my family. One of my favorite memories of working with my daughter is showing her how to make a really simple fouringredient tomato sauce, and make some meatballs, and cook spaghetti and meatballs. That’s probably one of my best memories of cooking. Genevieve Jones is a student and foodie at Whitman College. She can be contacted at jonesga@whitman.edu Continued on pg. 10 > Wall a Wall a LifesT yLes 9

Food

<continued from pg. 9

ReCiPe

DAD'S SPAGhETTI AND MEATbALLS Tomato Sauce 2 to 3 ounces extra-virgin olive oil 3 garlic cloves, crushed One 28-ounce can whole, peeled pear tomatoes in juice sea salt and freshly ground black pepper 1/4 cup fresh basil leaves, torn into pieces in a large saucepan over medium-low heat, heat the olive oil. Add the garlic and cook until it is just browned on the edges, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes), and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to break up the tomatoes. (This is the point at which you will add the meatballs.) Reduce the heat and let simmer for 20 to 25 minutes. stir in the fresh basil and season again.

Meatballs and spaghetti 2 ounces extra-virgin olive oil 2 garlic cloves, minced or crushed in a garlic press 1 1/2 pounds ground beef 4 ounces fresh whole-milk ricotta 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving sea salt and freshly ground black pepper Leaves from 3 sprigs fresh basil for garnish 1 pound spaghetti Bring a big pot of salted water to a boil for the spaghetti. With your hands or with a spoon, gently combine all the ingredients (except the basil and the spaghetti) until just mixed together. Don't overwork the mixture, or the meatballs will be tough. Divide into 10 equal pieces and shape them into nice-looking meatballs. Add the meatballs to the sauce (after it has cooked for about 15 minutes â&#x20AC;&#x201D; see recipe for tomato sauce, above), turning over after 10 minutes. Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the sauce and mix well. spoon the meatballs on top of the spaghetti and garnish with basil leaves. serve immediately along with extra cheese.

10 Wall a Wall a LifesT yLes

Wine Adviser

From our Local Vines, a Top 100 By Paul Gregutt

Welcome to the seventh annual Wine Adviser Top 100, focused exclusively on the wines of oregon and Washington. To compile this list I have searched through a year’s worth of tasting notes and selected one wine each — the highest scoring — from 100 different wineries. It is my goal to be inclusive, which is why every winery gets just a single spot on the list. I trust this will give readers a better sense of the scope and depth of the region’s offerings. The wines listed here were reviewed between November 2011 and September 2012. All told, about 2,000 wines were tasted and scored in that time. The scores are from my notes published in Wine Enthusiast Magazine, for whom I am the Northwest Tasting Panel reviewer. In these rankings, both score and price are considered, so within each numerical rank,

the least expensive wines (based on the original suggested retail) are ranked higher because they offer better value. Some of these wines have already sold through, but remember, the goal is to give you a broad overview of the top 5 percent of the year’s wines. Two unavoidable biases are built into the list. First is a bias toward red wines over white. I have nothing against white wines, but for whatever reason, as a group they score lower on average than red wines, and not just from me. The same is true for virtually every major reviewer in the country. A second bias: The list favors more expensive wines. Almost always, wines cost more to buy when they cost more to produce. Better grapes,

better barrels, better corks and bottles, more bottle age, all add to the expense of production. So there is a definite correlation between cost and quality as far as this list is concerned. That said, more than a few wines listed are $20 or less. You will find vintages 2007 to 2011 represented here. Wineries release vintages according to their own schedule, but each is the most recent vintage for the listed wine I have tasted. Where two or more wines share the same score and price, a tie is indicated with an asterisk.

1. Cayuse 2009 En Chamberlin Vineyard Syrah ($75) 2. Figgins 2009 Estate Red Wine ($85) 3. Quilceda Creek 2009 Cabernet Sauvignon ($135) 4. Charles Smith 2009 Royal City Syrah ($140) 5. K Vintners 2009 The Hidden Syrah ($70) 6. Leonetti Cellar 2009 Cabernet Sauvignon ($88) *7. (Tie) Dunham 2009 Cabernet Sauvignon XV ($45) *8. Gramercy Cellars 2009 Lagniappe Syrah ($45) *9. Maison Bleue 2010 Gravière Red ($45) 10. Tamarack Cellars 2008 DuBrul Vineyard Reserve ($50) *11. (Tie) Corliss Estates 2007 Syrah ($55) *12. J. Bookwalter 2009 Conflict Red ($55) 13. Seven Hills 2009 Pentad Red ($60) 14. Betz Family 2009 Père de Famille Cabernet Sauvignon ($65) 15. Evening Land Vineyards 2010 Summum Chardonnay ($90) 16. Rulo 2010 Chardonnay ($20) 17. Tranche 2008 Chardonnay ($30) 18. Abeja 2009 Cabernet Sauvignon ($44) 19. Nefarious Cellars 2010 Rocky Mother Syrah ($45) 20. Mark Ryan 2009 Long Haul Red ($48) 21. Woodward Canyon 2009 Artist Series #18 Cabernet ($49) *22. (Tie) Pirouette 2009 Red Wine ($50) *23. Lauren Ashton 2009 Cuvée Arlette Red ($50) 24. Andrew Will 2009 Sorella ($75) 25. Bergström 2009 Bergström Vineyard Pinot Noir ($81) 26. Boudreaux Cellars 2007 Reserve Cabernet Sauvignon ($100) 27. Brian Carter Cellars 2009 Opulento Port ($20) 28. Trisaetum 2011 Ribbon Ridge Estate Riesling ($24) 29. Fielding Hills 2009 Tribute Red ($32) *30. (Tie) àMaurice 2008 Red ($35) *31. Gorman 2011 Big Sissy Chardonnay ($35) *32. Soos Creek 2009 Ciel du Cheval Red ($35) *33. Watermill 2008 Reserve Cabernet Sauvignon ($35) 34. Kontos Cellars 2008 Caimbry Cabernet Sauvignon ($40)

35. Archery Summit 2010 AB OVO Pinot Gris ($42) *36. (Tie) Efesté 2009 Eléni Syrah ($45) *37. Brittan Vineyards 2009 Basalt Block Pinot Noir ($45) *38. (Tie) Tendril 2009 Pinot Noir ($48) *39. Buty 2008 Columbia Rediviva Cabernet-Syrah ($48) 40. Ken Wright 2010 Freedom Hill Vineyard Pinot Noir ($50) *41. (Tie) Kelley Fox 2010 Maresh Vineyard Pinot Noir ($60) *42. Rasa Vineyards 2009 Doctrina Perpetua Syrah ($60) *43. (Tie) Ross Andrew 2009 Old Block Boushey Syrah ($65) *44. Domaine Serene 2008 Evenstad Reserve Pinot Noir ($65) 45. DeLille Cellars 2009 Chaleur Estate Red Wine ($75) 46. The Eyrie Vineyards 2010 Estate Pinot Gris ($15) 47. AntoLin Cellars 2010 Viognier ($19) 48. Chateau Ste. Michelle/Dr. Loosen 2011 Eroica Riesling ($20) 49. Tulpen Cellars 2008 Syrah ($24) *50. (Tie) Southard 2009 Lawrence Vineyard Syrah ($25) *51. Eight Bells 2009 Syrah ($25) *52. (Tie) Alder Ridge 2009 Cabernet Sauvignon ($30) *53. Forgeron 2009 Merlot ($30) *54. Syncline 2010 McKinley Springs Syrah ($30) 55. Ellanelle 2009 Cabernet Sauvignon ($35) 56. L’Ecole N° 41 2009 Seven Hills Estate Syrah ($37) 57. Sparkman 2009 Ruckus Syrah ($38) *58. (Tie) Crossfork Creek 2010 Dark Matter Syrah ($40) *59. Doyenne 2011 Winemaker’s Select Roussanne ($40) *60. (Tie) Stevens 2008 XY Reserve Cabernet Sauvignon ($42) *61. Lemelson 2009 Chestnut Hill Pinot Noir ($42) 62. Baer 2009 Arctos Red ($43) 63. JM Cellars 2009 Boushey Vineyard Syrah ($45) 64. Le Cadeau 2010 Équinoxe Pinot Noir ($48) 65. Cristom 2009 Jessie Vineyard Pinot Noir ($50) 66. Dusted Valley 2008 Rachis Syrah ($53) *67. (Tie) Pamplin 2009 Proprietary Red ($55) *68. Pedestal 2009 Merlot ($55)

*69. Pepper Bridge 2009 Cabernet Sauvignon ($55) *70. Adelsheim 2010 Elizabeth’s Reserve Pinot Noir ($55) 71. Roco 2009 Private Stash #7 Pinot Noir ($70) 72. Sineann 2010 Block One Cabernet Sauvignon ($75) 73. Bridgman 2011 Riesling ($11) *74. (Tie) Thurston Wolfe 2009 Touriga Nacional Port ($16) *75. Hogue 2010 Genesis Riesling ($16) *76. (Tie) Ponzi 2011 Pinot Gris ($17) *77. Elevation Cellars 2011 Imperium Riesling ($17) 78. Gamache 2010 Estate Riesling ($18) 79. Barrister 2011 Klipsun Vineyard Sauvignon Blanc ($19) *80. (Tie) Poet’s Leap 2011 Riesling ($20) *81. RoxyAnn 2009 Viognier ($20) *82. (Tie) Insania 2010 White ($25) *83.Chateau Ste. Michelle 2009 Cold Creek Chardonnay ($25) *84. (Tie) Trio 2009 Far Away Vineyard Mourvèdre ($26) *85. Animale 2009 Mourvèdre ($26) *86. (Tie) Walla Walla Vintners 2009 Cabernet Franc ($28) *87. Steppe Cellars 2008 StoneTree Vineyard Syrah ($28) *88. Upland Estates 2008 Syrah ($28) *89. Dumas Station 2008 Estate Merlot ($28) 90. Siduri 2010 Pinot Noir ($29) *91. (Tie) Domaine Drouhin 2010 Arthur Chardonnay ($30) *92. Thistle 2009 Pinot Noir ($30) *93. Woodinville Wine Cellars 2009 Syrah ($30) *94 (Tie) Coeur de Terre 2009 Estate Pinot Noir ($34) *95. Amavi Cellars 2010 Les Collines Vineyard Syrah ($34) *96. (Tie) Browne Family 2010 Chardonnay ($35) *97. Hyland 2009 Pinot Noir ($35) 98. Raptor Ridge 2009 Reserve Pinot Noir ($38) *99. (Tie) Soléna 2009 Guadalupe Vineyard Pinot Noir ($40) *100. Panther Creek 2008 Freedom Hill Pinot Noir ($40)

Complete, free reviews are available online at www.winemag.com

Paul Gregutt’s blog is www.paulgregutt.com. Email: paulgwine@me.com Wall a Wall a LifesT yLes 11

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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 12 Wall a Wall a LifesT yLes

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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

11 32

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. THE CHOCOLATE SHOP 31 E. Main St. 509-522-1261 www.chocolateshopwine.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 13

Walla Walla Blue Palm Frozen yogurt . . . . . . . . . . . . . . . . . . . . . . . 1417 Plaza Way, Walla Walla • 509-876-2389 • bluepalmyo.com Sun.-Thurs., 10 a.m.-10 p.m.; Fri., 10 a.m.-8 p.m.; Sat., 6-11 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?

Dining Guide

cookie Tree Bakery and café . . . . . . . . . . . . . . . . . . . . . clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . 23 S. Spokane St., Walla Walla • 509-522-4826 • cookietreebakeryandcafe.com 15 S. Touchet St., Walla Walla • 509-529-3430 Mon.-sat., 7:30 a.m.-2:30 p.m. Open daily, 6 a.m.-8 p.m. Cookie Tree Bakery and Café has been a familyClarette’s offers many locally sourced foods owned downtown Walla Walla favorite for over and consistently is voted the valley’s best 22 years. serving sandwiches, soups, salads and an place for breakfast. Generations of locals array of tasty treats. everything is scratch-made have marked important occasions with its in-house, and the sandwiches are made on freshly classic American-style breakfasts. Located sliced bread that was baked just that morning. Many on the Whitman College campus, one block vegetarian options are also available, including our off Main street near the Travelodge. Lots of much-talked-about house-made veggie burgers. parking. Breakfast served all day. 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, Chef Antonio Campolio has created an Café! At Jacobi’s Café you can enjoy our signaambitious and creative menu. Try the “Bacon and ture italian cuisine and experience casual dining eggs,” a tempura-fried Red Boar farms pork belwith customer service that is second to none. ly served with a soft-poached, locally produced you may dine in our vintage train car or sit back egg. All menu items are thoughtfully paired with and relax on our patio. Because when you are local wine selections. Vegetarian dishes are as inItalian Café & Catering thinking italian ... think Jacobi’s! triguing 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.; 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 exquisite, their meat dishes are truly notable, tio in town. Local wines, daily specials and especially the Medallions of Beef Hiebert. An imagigreat atmosphere all await you at Mill Creek native wine list and remarkable desserts make Patit Brew Pub. Creek a gem worth traveling for. 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. Roast Duck Curry, Lemon Grass Barbecued Pizza by the slice, 18-inch pies, gluten-free Chicken, Coconut Prawns, Pad Thai and more. pizzas, calzones, stromboli, many salad A great menu of Thai dishes, expertly prechoices, and now serving a personal-size, pared. enjoy a glass of wine, cold beer or tasty thicker-crust pizza. Dine-in and take-out. Thai iced tea with your meal. Plenty of room Delivery for large business orders & special for groups or just the two of you. if you’re events. looking for a true Thai dining experience, Thai Ploy is the place for you.

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Dining Guide

WHAT’S NEW IN W

Story and photos by Diane

Reed

THERE’S ALWAYS SOMETHING NEW HAPPENING IN WALLA WALLA, IF YOU KNOW WHERE TO LOOK

Chocolate Bliss If you’re a dedicated chocoholic, or if you simply love exquisite sweets, Dayton is about to become one of your favorite destinations. Alexander’s Chocolate Classics is resplendent with truﬄes, fudge, pastries and cookies. Triple-chocolate brownies, cannoli filled with white-chocolate butter cream, and chocolate cream cheese cakes are just a few of their desserts. Even the shop’s chocolaty décor gets you in the mood. Alex Radcliffe and his partner, Steve Machajewski, honed their craft at Beligian chocolatier Callebaut in Chicago. The pair had a successful chocolate gift service in Lynnwood, but decided to move away from the West Side so they could open a retail store. They were looking for a comfortable small town with a vibrant and welcoming business climate, and they found what they were looking for in Dayton. They were joined in their newly renovated space on

Main Street by Radcliffe’s cousin Dianne O’Dell, who does their baking. Alexander’s features creations made with 30 different kinds of chocolate, including African, French, German, Swiss, Belgian and America’s own Guittard chocolate. The shop offers European drinking chocolate (move over, hot chocolate), Nespresso™ Grand Cru coffees from around the world, and special treats just for kids. When you’re thinking about holiday giftgiving, consider a jewel box of their exotic truﬄes or the ultimate gift, their signature “Alexander the Great” gift book, complete with a very rare cacao bust of the great man. You owe it to yourself to visit the shop, if you can, but you can also order online.

Alex Radcliffe shows off the exquisite truffles, chocolate desserts and european drinking chocolate, just a few of the delights at Alexander’s Chocolate Classics in Dayton.

Alexander’s Chocolate Classics 309 e. Main st., Dayton; 425-343-7263 www.alexanderschocolateclassics.com open Monday, and Thursday to saturday, 11 a.m. to 6 p.m.; sunday, noon to 5 p.m. Follow it on Facebook

A Side of Café Sharing the eye-catching Art Deco gem on Colville Street, Marcy’s bar & Lounge, is the recently opened Marcy’s Café, a family-friendly complement to the bar. Owners Chad Waldher and Jessi Pricco and manager Adam Mack have created a comfortable and affordable café to appeal to all ages. Open for lunch and dinner, Marcy’s new bistro features a varied menu under Chef Mike Waiblinger, which includes their signature grass-fed beef burgers, sandwiches, salads, paninis, hand-cut fries, pizzas, vegetarian offerings and a wide variety of starters. Loyal fans of Marcy’s Bar & Lounge’s happy-hour menu can order those specialties in the café, as well, including $5 cheeseburgers and fries, soft tacos and hummus plates. Beer, wine and cocktails are also available in the café. After 9 p.m., the café serves as an adjacent seating area for the bar and lounge (adults only), affording additional space to enjoy Marcy’s varied Friday and Saturday music offerings, which include live blues, rockabilly and hip-hop (the

bar and lounge is open from 3 p.m. to 2 a.m.). Ashley Key, the event coordinator, is constantly looking to bring in new local artists and musicians to add to the eclectic atmosphere. In nice weather, take advantage of the outside seating in their secluded patio — sheltered by greenery and lulled by their fountain. When it’s chilly, you can warm up next to the outdoor fire pit. 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

Marcy’s Café on Colville offers casual and affordable dining in a family-friendly atmosphere.

Marcy’s Café on Colville 33 s. colville st., Walla Walla 509-525-7482 open Monday to Thursday, 11 a.m. to 11 p.m.; Friday and saturday, 11 a.m. to midnight; sunday, 11 a.m. to 9 p.m. (no minors after 9 p.m.) Follow it on Facebook

Wall a Wall a LifesT yLes 15

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Stick Out Your Tongue for Health We have a budding community of acupuncturists in the Walla Walla Valley, and I am about to join the team. While acupuncture is growing in popularity as an alternative, or even as a supplement, to Western medical treatment, there are many people who are just plain wary about the idea of poking someone with needles for therapy. I get many questions about my profession. Does it hurt? How big are the needles? Do I have to believe in acupuncture for it to work? Is this just another form of voodoo? These questions paint a picture of some frizzy-haired woman in a flowing robe cackling wildly as she throws needles at a patient like one might darts at a dartboard. Some readers may hold this image in their minds as representative of acupuncturists, and if you do, you are not alone. In reality, it takes three to four years of study to obtain a master’s degree in acupuncture and East Asian medicine, whereas most master’s programs take one to two years. While in school, we study anatomy and physiology, Western pathology and diagnostics alongside classes in Chinese medical theory, Chinese pathology, acupuncture techniques and herbalism. East Asian Medicine is a complete medical system that has developed over 2,000 to 4,000 years and can treat much more than pain. Acupuncturists are also trained to collaborate with medical doctors and to recognize when a health condition is beyond our scope of practice. When this happens, it is our duty to refer the patient to appropriate medical care. To help bring awareness to acupuncture as a whole system of medicine, Washington state recently changed the title of acupuncturists from L.Ac. or “Licensed Acupuncturist” to EAMP, which stands for East Asian Medicine Practitioner. This change in title was made to indicate clearly that our profession is based on a system of medicine and can treat more than pain. We also wanted people to understand that East Asian medicine involves much more than acupuncture alone. As a speaker at my school recently joked, “When I was a nurse practitioner, I gave a lot of pap smears, and yet, no one called me a pap-smearist.” Because acupuncture is part of a complete medical system, you do not have to believe in acupuncture to benefit

from it — although belief tends to make things more enjoyable. So, does it hurt? Most patients say acupuncture does not hurt. But some patients do experience all sorts of sensations, from a sense of heat to a muscle twitch to a bubbly, champagne-like feeling. Basically, we are not using hypodermic needles. In fact, roughly seven to eight of our thickest needles will fit inside a medical syringe commonly used for blood tests. So, besides performing acupuncture to the sounds of Asian flute music, just what do we do in the treatment room? We will chat awhile about your health history and why you want to rock some acupuncture. After our initial discussion, we will use some very different diagnostic tools than those that may be familiar to you. The first involves sticking out your tongue. Now, I know your mom taught you it wasn’t polite to stick your tongue out at people, especially not to esteemed individuals like healthcare professionals. I’m here to tell you that you can righteously hang your tongue out in the breeze as a statement of your current health. Why? Your tongue contains a map of all the organ systems in your body. We look for certain colors, cracks, folds and ulcerations on the tongue muscle to tell us how each of your organs is holding up. We also look at the thickness, or lack of, tongue fur for indications into your overall health. You may not realize this, but your tongue changes — pretty quickly — through your daily life. You might want to check out your tongue each morning for a few weeks to see how much the coating ebbs and flows, or if certain areas of your tongue change color. Some changes are temporary, like, if you ate too much pizza last night, your tongue will have a much thicker fur for a few days. Some changes last longer. For instance, a few weeks of acid reflux can show up as a crack or a fur-less section in the center of your tongue. Your tongue might even show

things that have been troubling you since birth, with deep cracks or persistent color patches. The other diagnostic tool that many acupuncturists rely on is pulse reading. When reading the pulse, an acupuncturist feels multiple locations on each wrist. One wrist loosely represents the digestive system and the other represents the major non-digestive organs. We feel different depths within the radial artery, which tells us about the vigor of each organ and the quality of blood flowing through it. There are 28 standard pulse qualities that can occur at any position on the wrist. These qualities give us insights into the location of your health concern and whether certain organs are fatigued or overcompensating for another organ system. The pulse will also identify areas of fatigue and imbalance before that manifests as an illness that will show up on blood work or diagnostic imagining. In this way, the pulse sometimes allows us to address that vague, odd feeling that something is just not right in your body. When combined with reading the tongue, the pulse can give a prett y accurate picture of how to help the healing process in your body. If any of this has piqued your interest in furthering your health care with East Asian medicine, there are quite a few Chinese medicine practices in Walla Walla that can introduce you to the experience. As for me, I will be volunteering at a nonprofit acupuncture clinic in rural Nepal with the Acupuncture Relief Project this winter to hone my skills as a clinician. Look for my practice, the Thompson Family Acupuncture Clinic, opening in Walla Walla in spring 2013. Lindsey Case Thompson is an alumna of Whitman College. She is a graduate of the Oregon College of Oriental Medicine, with a master’s in Acupuncture and Oriental Medicine. She can be reached at wingedtoad@gmail.com

Wall a Wall a LifesT yLes 17

health

By Lindsey Thompson

health

Learn to Kayak Now By Gillian Frew / Photos by Greg Lehman

Walla Walla is known for attracting the outdoorsy type. With its overabundance of rivers, mountains, canyons and backcountry trails, and an average of 270 days of sunshine a year, the Valley is a haven for hikers, bikers, skiers, climbers, rafters and nature enthusiasts of every stripe. you first start out is to go in a straight line,” Kayaking is a popular autumn sport, and, and pay the $10 fee. luckily, there’s an easy way to master the ba“Open kayak is super beginner-friendly,” Riley says. sics before heading out on the water. Staff and Riley explains. “We start out playing games like As far as age limits are concerned, children students at Whitman College offer weekly open wet boat rodeo, kayak tag, sponge tag, relay races, under 18 must be accompanied by a parent or kayak sessions at the pool in Baker Ferguardian. When deciding if a child is old guson Fitness Center on Park Street. enough, use common sense, Riley says. “Open kayak combines so many im“They have to fit in the boat.” portant things: fitness, a sense of comKaitlin Cloud, another Whitman munity and friendship, and the benefits graduate who has led kayaking trips and of building new skills and challenging taught classes, says open kayak is about yourself,” says Lish Riley, who works learning how to be safe and have fun. with Whitman’s Outdoor Program. “It’s “White-water safety is one of the something you don’t really get just by most important aspects of a class,” she working out at the gym.” says. “Kayaking is an adventure sport, Participants only need to bring along and like most adventure sports, it can a swimsuit and a towel; the rest is probe scary, sometimes. You grow closer vided, Riley says. as a team when you tackle your fears “We supply all the gear, the kayak, together. As an instructor, it’s incredibly skirt, paddle, goggles if you want them, rewarding to see my students push past locker rooms. The instructors are stutheir fears and grow more confident. Godents. Some are highly experienced and ing out on the river is about having fun.” certified with the American Canoe AsAnd if you do decide to test out your sociation, and others are still developkayaking prowess on the open water, the ing their teaching skills, but they’re all Whitman Rental Shop has you covered, really friendly and patient.” Riley says. Adam Michel, a Whitman graduate, “We are here to serve students, was a certified instructor at open kayak first and foremost, but we’re definitely for two years. He says the sessions are open to the public, and we try to serve useful for both newbies and experithe public as much as possible with enced kayakers looking to fine-tune the rental shop, which is also a retail their skills. store. We sell Nalgene water bottles, “Most people come and just want to long underwear, Clif Bars, headlamps learn to roll, but there is so much more — all kinds of stuff like that. I think Twins savannah and Connor Dixon play around in Whitman you can learn in the pool,” he says. “The College’s Harvey Pool to improve their skills during an open Walla Walla is a really active community, instructors usually don't have a set les- kayak session. Connor, in the red boat, does a “stern squirt.” where people want to be fit and value son plan or class they are going to teach fitness and living a healthy lifestyle.” — they’re there to assist with whatever you cockpit, kayak polo, sharks and minnows. It lets want. So the way to get the most out of open you loosen up for the first class. People like it Gillian A. Frew is a Walla Walla freelancer. kayak is to come knowing what skills you want because they’re basically just given permission Contact her at frew.gillian@gmail.com to get out of the session.” to be goofy and fall out of their boats.” During the semester, sessions take place It’s not all fun and games, however. InstrucMonday and Wednesday evenings, from 7:30tors also teach important safety skills like how For More Information 9:30 p.m. Although most attendees are affilito use a throw rope and how to wet exit the ated with the college, community members can boat. And then there’s learning how to steer. www.whitman.edu/outdoor-program participate, too, if they sign a liability waiver “One of the hardest things to do when 18 Wall a Wall a LifesT yLes

health All the equipment for open kayak nights is available at Whitman.

Student instructor Madelyn Player helps a beginner learn to roll upright after capsizing. This is one of the first essential skills to learn in kayaking. Continued on pg. 20 > Wall a Wall a LifesT yLes 19

health

<continued from pg. 19

Connor Dixon works on his skills in the main area of the Whitman College pool.

Connor Dixon, right, talks with student instructor Brian Raftrey, left, during a break at an open kayak session. 20 Wall a Wall a LifesT yLes

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Cancer Wellness By Shauna Coleman The devastating illness cancer affects nearly one in three people, and it impacts people physically, mentally, emotionally and financially. There is no limit to the destruction the disease causes, not only to the person suffering from it, but the entire family and community. The disease often takes away a person’s sense of self-worth, self-value and self-esteem due to changes both physical and financial. It can seem like the path of destruction is wide and long. However, there is a way to take charge of your health. Cancer impacts people due to genetics, lifestyle and environmental reasons, and it may be a combination of all three, but once we have cancer we can make a difference in our outcome by taking some steps for ourselves. First, take charge of your own learning and knowledge. Meet your need for information by reading, taking classes and gathering as much information as you can to arm yourself with the knowledge you need to make decisions for

your own health path. Ask questions at your appointments, and take control of the information you are given. Create a binder with sections for nutrition, treatments, medications and journaling. You can take back some of the control that you lose with the diagnosis by arming yourself with information. Read stories that inspire you and help you stay motivated. Second, take control of your body. Physical activity releases endorphins and serotonin that help you feel elated and create a sense of wellbeing. When you feel awful physically or emotionally, these chemicals that release naturally when you work out help you change your state of mind. They help you maintain the proper chemical balance to keep you feeling “happy.” Third, become your own advocate. No one knows your body and soul like you do. Become an advocate for your own health by asking questions and documenting your progress, successes

exercise helps you maintain your physical and mental health. (stock photo) 22 Wall a Wall a LifesT yLes

and struggles. Tell your story and own your journey. It is a journey that is individual, and it is meant to be told. We can often rekindle our spirit by sharing stories with one another, and you never know when your journey can impact another person. In short, having cancer of any kind is lifechanging and impacts us all in different ways. If we can take a few steps to gain our control back and keep the cancer diagnosis from leaving us in a negative state of mind, then we can gain back our self-worth and our lives. Shauna Coleman is the Healthy Living Director at the Walla Walla YMCA. She can be reached at scoleman@wwymca.org

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Walla Walla’s Mrs. Claus By Gillian Frew / Photos Courtesy of Denice Bennett

odd Fellows resident and great-great-grandma recollects holiday seasons past. Meet Dorothy Duff. Or maybe you already have. Even if you haven’t, she probably knows your family. Dorothy and her husband, Harold, owned and operated Duff’s Dairy Store and Creamery on the corner of Third and Poplar for more than 40 years. During that time, they raised six daughters and two grandsons. They served on state and local business committees, PTAs and school boards. Harold helped found Walla Walla’s Fire District 4. They were Mr. and Mrs. Campfire. And every Christmas, they brought Santa Claus to town. “We always had a Santa at the store, and he would give out little bags of candy to all the kids,” Dorothy remembers. “At home, we had sleigh bells that someone gave to us from an old carriage. That would always be a mainstay of our Christmas. The kids knew it was time to come downstairs when they heard those bells.” For Dorothy, the holidays have always been about family. Still spry at 92, she speaks from experience. She’s had a lifetime to reflect on what’s most important, and to share her wisdom with loved ones. Wid-

owed in 1996, she has eight grandchildren and 16 great-grandchildren, and recently celebrated the birth of her second great-great-grandson. She has vivid memories of the Valley from holiday seasons past, from ration stamps to the Reagan era. In that time, shops like Duff’s Creamery have come and gone, but more than just the landscape has changed, says Dorothy. “When I was growing up and when my kids were little, Christmas was an old-fashioned family holiday. We went to church Christmas Eve, and then we gathered as a family, afterward, for popcorn. But Christmas is so commercial nowadays, it’s hard to make traditions.” Dorothy was born Dorothy Morgan (“not ‘J.P. Morgan,’ just ‘Morgan’”) in Portland, Ore., 13th in a family of 14 children, seven boys and seven girls. “There’s so much that a big family gets out of life that you don’t realize,” she says. “We didn’t have to have money or other people to have fun. There were so many of us, we had all the fun we could have just being together. I remember one year — it was during the Depression time — we had 27 people at our kitchen table.” In 1936, when she was just 16, Dorothy

Opening Christ mas presents with Mom, 19 Beverly (left) an 54: Dorothy D d Judith. uf f with daug 24 Wall a Wall a LifesT yLes

hters

Dorothy Duff, 92, moved to Walla Walla in 1936. She and her husband owned Duff’s Creamery until 1985. (Photo by Gillian frew.)

moved to Walla Walla with her sister to help with childcare. At that time, Harold’s father ran Duff’s Creamery from just outside of town; Harold and Dorothy met while Harold was making deliveries on Juniper Street. They had to borrow money from the sheriff to afford the marriage license. “I always say I came to Walla Walla and married the milkman,” laughs Dorothy. “And I still have the shorts that I had on the day we met. And I can still wear them!” Back then, big families and small communities were commonplace. Now, the opposite is increasingly true. “The first 15 years I lived here, it was a community of neighbors,” Dorothy says. “Everybody knew everybody because it was a small community. You’d go into a store and the clerks knew who you were and you just felt like you were part of something. Shops had more personal decorations then, not like the commercial stuff they put up now. I remember seeing mitten trees all over town where they would have little caps and mittens for the kids. And there were a lot of school activities that were geared toward families. We always took a lot of time with those kinds of things because it’s so important to kids — not necessarily when they’re young, but as they get older, those things mean so much to them.” The family’s most time-honored tradition involved a set of sleigh bells Dorothy’s husband would shake at the foot of the staircase on Christmas morning, to make their daughters believe that Santa was “just leaving.” “One year, when my oldest daughter, Dollie, was 5, she decided that she was too big to believe in Santa Claus,” Dorothy recalls. “So

while we were putting together doll buggies for the girls for Christmas, she sneaked downstairs and peaked through the landing. Well, in the morning, when she got up, she was not excited, because she already knew what she was getting. So I said to Dollie, ‘How do you feel’? And she said, ‘I’m so sorry I did that, because it spoiled everybody’s fun — mostly mine!’” Dorothy’s youngest daughter, Denice, still has the sleigh bells. “I’ve had a very full life,” Dorothy says. “I’ve never regretted my life at all. I had a happy marriage, I have a good family. I cherish my girls. I’m so proud of all of them.” As for the present, Dorothy is content spending her golden years at Washington Odd Fellows Home, where she estimates she knows “about half” of the residents, many of whom were customers at the store. “When I walk through the dining room, I know so many people that it takes me 10 or 15 minutes to get to my table!” It brings back good memories.

Daughters with Dad, Christmas 1954: Ha rold Duff with daughters (from lef t) Beverly, Dollie , Carolyn and Judith.

Gillian A. Frew is a Walla Walla freelancer. She can be reached at frew.gillian@gmail.com

Dad shaking sleigh bells, a Duff family tradition, on Christmas morning, 1955.

ma’s, 1950 Christmas at Gr and rolyn. Ca baby Beverly and

. Duff daughters, fro

m lef t: Dollie , Judith

Below: Dorothy Duff's father-in-law started Duff's Creamery in 1927, and the family opened the doors at Third and Poplar around 1931. Dorothy says her children "grew up behind the counter." (Photo courtesy of Jerry Duff Taylor and Joe Drazan’s Bygone Walla Walla website.)

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People

Her passion overpowering her illness, Marilynn Richard watches a Desales football game from her sUV.

‘True Believers’ By Jim Buchan / Photos by Steve Lenz

Scott and Marilynn Richard’s six active, athletic children left significant marks on DeSales high School’s athletic programs during the 1970s, ’80s and ’90s. In more recent years, the couple’s many grandchildren have followed, and still are following, in their parents’ Irish footsteps. And all the while, Scott and Marilynn have remained two of Walla Walla Catholic Schools’ best friends, even as Marilynn battles cancer. For many years, a mirror hung on a wall at the end of a hallway in Scott and Marilynn Richard’s modest home at 63 York St. in Walla Walla. Friends and relatives who stopped by to visit the Richards would often comment on that mirror, how lovely it was and what a perfect place that hallway was for it. Little did they know that Marilynn had hung it just to conceal a hole that was punched there when Tommy, the third-youngest of her four sons, threw older brother Todd against the wall during a rambunctious moment. That’s just the way it was, growing up in the Richard household, going all the way back to the late 1960s. Scott and Marilynn purchased the 28 Wall a Wall a LifesT yLes

1,500-square-foot home on three-quarters of an acre just beyond the outskirts of College Place in 1964. And as all six of their children would echo in separate interviews, there was always a lot of competition between them — competition for the home’s one bathroom, competition for a place to sleep in one of the two bedrooms, and competition at meal-time. “From the dinner table to the backyard, there was always competition,” remembers 37-yearold Jason “And they didn’t let up on me one bit because I was the youngest.” Always, always athletic competition — in the backyard, on the driveway or in a neighbor’s back lot. Places where the Richard siblings honed con-

siderable ball-playing skills from which DeSales High School is still reaping benefits. “That’s where I learned to shoot a running jump shot,” 48-year-old Brian recalls, speaking of the family driveway. “I had to, because I knew that the minute I made the winning basket, I had to run for it because Todd was going to be throwing the ball at me. Fortunately, I could climb trees, and Todd couldn’t. He has always been afraid of heights.” There are an endless number of stories like that, and like the one about Todd and Tommy and the hole in the wall. “Tommy was the smallest” of her three oldest brothers, recalls 50-year-old Lorie. “But

he was also the scrappiest and the orneriest.” “I once saw Tommy throw Todd down in the front lawn over a piece of apple pie,” Scott remembers. “Tommy has a pretty short temper, and he’s as strong as an ape. He wasn’t afraid of anybody, and he still isn’t.” Bruises, bloody noses and at least one broken bone ensued. Brian broke his wrist at age 7, when Todd gave him a throw and he landed wrong in the family living room. Marilynn took it in stride as best she could. “A lot of times I didn’t watch, I couldn’t look,” she recalls. “Under the hoop or in the backyard, it would start out being a friendly old game, and before you knew it, it was full force. But there were never any serious injuries that I can recall.” School sports proved to be the perfect outlet for all this competitive energy. And deciding to enroll their kids in Catholic schools was as easy as rolling off a log for Scott and Marilynn. “It was never an issue,” Marilynn says of the decision. “My parents both graduated from St. Pat’s, and I graduated from scott Richard, silhouetted in stadium-lighting glow, stands on the sidelines. DeSales. Scott attended public schools because there were no Catholic schools where he lived, but the church was a big part of his family, as well. It was obviously important to him, or we wouldn’t have put out all the money we did.” “Twenty-eight years of tuition,” Scott recollects, “from the time Todd started school until Jason graduated.” Scott and Marilynn Mele met in the summer of 1959, shortly after Scott’s family moved to Walla Walla from Harrison, Neb., where he had graduated from high school in 1957. “I was working for the Walla Walla Gardeners’ Association, and so was Marilynn, sewing onion sacks or something like that,” Todd, left, and Brian, right, keep an eye on the sports field that was once their Scott remembers. “Bernice Elia own gridiron.

was a friend of the Mele family, and she introduced us.” Two years later, the couple married, not long after Marilynn graduated from DeSales in the spring of 1961. “Marilynn played basketball at DeSales,” Scott remembers, pointing out that it was actually a Mele who began the family’s Irish athletic tradition. “She was the best whistler on the team,” Scott laughs. “She would whistle when she wanted the ball, but I can’t remember if she ever shot it.” Todd Richard, now 51 years old, graduated from DeSales in 1979 after a memorable four-year athletic career. He played football and basketball, but he was at his best on a baseball diamond where he earned all-state honors as a lefthanded pitcher. He was drafted by the Cleveland Indians and pitched five seasons in the minor leagues, two with the Indians and three with the Seattle Mariners before an arm injury ended his professional career. Todd can’t remember his parents missing more than a handful of games during his high school and American Legion baseball careers. “They were very, very supportive, getting us to practices and to games, always encouraging us,” Todd remembers. “They always backed us 100 percent.” And Todd cherishes his memories of growing up on York Street. “Kim Cox lived right down the street, and you could tell even back then that he was going to be a great coach,” Todd says of the DeSales hall-of-fame baseball coach. “He was always organizing games. Sometimes we’d play all three — football, basketball and baseball — in the same day. “And it was pretty competitive, no doubt. Lots of shoving matches and yelling back and forth, especially between me and Brian. And he always had the two younger Continued on pg. 30 > Wall a Wall a LifesT yLes 29

People

<continued from pg. 29

brothers on his side.” the-wall story but concedes that it is probably system. Why do you choose it? We were born and Lorie was one year behind Todd in school. true. raised in the Catholic Church. It’s a long tradi“I was the cheerleader of the family,” she says. “It was a pretty common thing at our house,” tion, and our faith is important. We wouldn’t “Girls’ sports were not up and going the way they he says of the roughhousing. “Normally it was have it any other way.” are now. But being the oldest girl, sports pretty Todd and me, but also Brian. It was all three of us, Jason graduated in 1994. By then, his older much was our lives. I don’t remember us ever just our competitiveness. Football and baseball brothers and sisters were all out of the home, taking a vacation. Everything evolved around in the backyard. We busted some garage doors and the house on York Street had undergone two sports, and it was a good way to grow up.” playing basketball in the driveway. We still play remodels and was expanded by 1,000 square feet Brian, 48, graduated in 1982 and is gener- during family get-togethers, but not like when of living space. But otherwise, Jason’s recollecally regarded as Scott and tions and his experiences Marilynn’s most athletigrowing up are no differcally gifted offspring. He ent than those of his older was all-state in football, siblings. basketball and base“My parents repball as a DeSales senior, resent dedication and earned National Junior teamwork,” says Jason, College Athletic Associaa three-sport star at Detion all-America honors Sales who was an all-state as a wide receiver at Walla tight end as a sophomore Walla Community Coland the all-state quarterlege and received a fullback his junior and senior ride scholarship to play years. “They always had a football at the University get-the-job-done attitude. of Oregon. They were always there, After one quarter in our biggest supporters on Eugene, however, Brian and off the field. returned to Walla Walla “And I think of all of and enrolled at Whitman those back-yard games. College, where he was a They benefitted me in two-year basketball high school because I had standout for the Misbeen playing against oldsionaries. Basketball was er and tougher players.” always his favorite sport. But this story doesn’t “I was fortunate to end in 1994. Not by a long grow up during a time shot. when we didn’t have all By the time Jason was The Richard family: (back row) Jason, scott, Todd, Lorie, Brian; (front row) Kristi, the technology kids have picking up his DeSales Marilynn, Tommy today with computers diploma in 1994, Casey, and Xboxes,” Brian says. “I grew up on a street we were growing up.” Todd’s oldest, was about to enter middle school. where there were a lot of athletes — Kim Cox, By the time 41-year-old Kristi, the Richards’ Casey graduated from DeSales in 2000 after the Martuscelli family, the Cantrells — and we second daughter, graduated from DeSales in 1990, a stellar athletic career that included all-state spent all of our idle time playing sports. And girls’ sports had become an important part of honors as a running back in football, a trip to they were highly competitive — more competithe school’s athletic program. And Kristi played the state basketball tournament, and state track tive, I think, than the actual athletic contests volleyball and basketball and competed in track and field championships in the 200 and 400. we participated in, in school.” and field, where she qualified for the state meet Since then, nine more of Scott and Marilynn’s Tommy, who is 45, graduated from DeSales as a senior in the 800-meter relay. grandchildren have graduated from DeSales and in 1986. He also played all three sports for the What Kristi remembers best, though, is the have left significant fingerprints on the school’s Irish, although serious knee injuries during his way her parents were always there, supporting athletic programs. And five more, plus a couple sophomore and junior football seasons thwarted her and the school in every way possible. of great-grandchildren, are waiting in the wings. his basketball and baseball ambitions both of “Whether they were taking tickets or pouring In June of 2011, Marilynn was diagnosed those years. coffee, Dad running the chain gang at football with Stage 4 cancer. She has waged a fierce battle “Same knee, same injury against the same games, they were always part of the school,” against the disease ever since. team, River View, exactly one year apart,” Tommy Kristi says. “My parents sacrificed to put us all “It came as quite a shock because up until recalls. As a senior, however, Tommy played a through Catholic education because they thought that time I had had no symptoms,” she says. full football season and was an all-state selec- it was important. They are true supporters and “Now I’m taking it one day at a time. But it bothtion at linebacker. believers. ers me because I hate missing the ball games.” Tommy claims not to remember the hole-in“And now I’m putting my kids through the Not all of them, though. 30 Wall a Wall a LifesT yLes

Above: Lorie watching a football game intensely. Right: The next generation of Desales players carry on the legacy: Ryan Baumgart (left) is Lorie’s oldest, and Conner Richard (right) is Brian’s oldest.

Scott recalls returning home one day last spring and discovering that the family car was missing, as was Marilynn. One of the kids would often take their mother places in the car, but none of their vehicles was anywhere to be seen. Later that afternoon, Scott heard the car pull into the driveway, and moments later Marilynn came through the door. “I said, ‘Where the heck have you been?’” Scott remembers. “And she said, ‘I took my car and I went by myself to Borleske Stadium and watched DeSales play in the regional baseball tournament.’ And I said, ‘Ohhhkaay.’” Although chemotherapy treatments debilitated her, Marilynn tried to make it to as many of DeSales’ football games as possible last fall. Ryan Baumgart, Kristi’s oldest, was a senior all-state wide receiver for the Irish, and Connor Richard, Brian’s oldest, played tight end and defensive end as a sophomore. “We would park the car close to the scoreboard so Mom could watch from there,” Kristi says. “Otherwise, she would listen on the radio when she couldn’t make it out to the games.” “For her, it’s always been just about being there,” adds Lorie. “She is sick now, and we are all trying to take care of her. I tell her that’s why she had six children.” Jim Buchan is a sports writer and former sports editor for the Walla Walla Union-Bulletin. He can be reached at jimbuchan@wwub.com

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People

Local farmer and pilot Mark Small takes his bright yellow Stearman for a fun flight above Walla Walla prior to taking aging veterans aloft to honor them.

Honoring Veterans with a Flight Story and photos by Greg Lehman

Their eyes would say it all. Even if the elderly veterans walking away from the bright-yellow biplane on the Walla Walla Airport tarmac didn’t say a word, their eyes spoke volumes, glistening with excitement and more than a tear or two. But they do say a word. “Fantastic,” mostly. “Amazing” probably runs a close second, followed by “Wow,” “Beautiful,” “Unbelievable” and “Oh-my-that-was-fun.” “The word you hear most often, over and over, is ‘fantastic,’” said Don Schack, of the local American Veterans, who helps organize and facilitate the flight weekends. These veterans of the World War II, Korean conflict and Vietnam War eras have been blessed by a flight over the Walla Walla Valley in a beautifully restored 1942 Boeing Stearman courtesy of Mark and Kathleen Small, founders of the 34 Wall a Wall a LifesT yLes

Honour Project. The flights are short, about 20 minutes each, but seeing the smiling faces of the elderly soldiers, sailors and airmen, you just know the memories will last their lifetimes. “We wanted to honor veterans, not just people who served in combat, but folks who have served our country and done an amazing job,” Kathleen said. The Smalls have a family history that fosters this love of military service. Mark’s father, Ted Small, was a B-24 pilot in WWII. Kathy’s father, Skip Harrold, served in the U.S. Navy. Their son Nat served in Iraq and Afghanistan four

years in the Marine Corps and was awarded the Purple Heart and Bronze Star with valor. Their youngest, Ethan, is currently in the Marine Corps and has a Reconnaissance contract. “I think it takes exceptional people to dream up and execute something like [the Honour Project],” said Don Rennie, who served in the Army from 1943 to 1964. “I so appreciate their dedication to veterans and flying. I was absolutely thrilled to get up there with Mark.” Mark has given over 50 rides since September, facilitated by the Walla Walla chapter of AMVETS. The weekend events, which include a

Col. Chuck Lehman, retired Air Force fighter pilot, fights back tears as he thanks Mark Small after his flight.

free lunch, bring the vets together with family members for nostalgia, memories and a love of flying. “I want to share something that I love with these men and women that I admire,” Mark said. “It was a fantastic flight for me,” Rennie said, “I’ve flown a lot in larger aircraft, but there’s no thrill compared to that of the Stearman. You can fly in a 747 or something like that — in the big ones, it’s like sitting in a barn and watching the cows take their stalls! No thrill in it at all.” Jim Wood, Air Force and Reserves from 1963 to 1972, echoed those thoughts after his flight. “If people’s experience with flight is a 747, they haven’t really experienced flight. An open cockpit and the sound of that engine at 2,000 feet was the thrill of a lifetime.” “Boy, I’ll tell you [the Smalls’] idea of showing support and patriotism is far beyond most people. I wish everyone had their idea of caring,” Schack said. “We (veterans) don’t look for this kind of payback. We just did our duty. But it is remarkable that [the Smalls] would make this offer. It’s a pleasure to work with them.” Thus far, no one who has signed up to fly has been turned away. With the help of volunteers,

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Continued on pg. 36 > Wall a Wall a LifesT yLes 35

People

<continued from pg. 35

“we’ve been able to get everyone in and out of the plane, even a 98-year-old, on the first day,” Mark said. Flying is very expensive, and the Honour Project needs and welcomes monetary contributions, which are tax-deductible. The Honour Project plans to resume flights in the spring to honor more local veterans and elicit a few more “fantastic”s. “Sticking your finger up into the wind at 80 mph, well, that’s a whole different ballgame. Wow, what a thrill. Fantastic,” Wood said. Greg Lehman is the photography editor at Whitman College. He can be reached at lehmangc@whitman.edu

To Contribute Anyone who would like to make a tax-deductible contribution to the honour Project or who would like sign up a veteran interested in flying in the stearman should contact Don schack at AMveTs at 509-386-3564.

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People

Artistry in Wood By Diane Reed / Photos by Colby Kuschatka

The Legacy of Conert Eagon Conert Eagon was a professional engineer. joining Bell Electronics at their Spokane office. Karel Jalovec’s book “Italian Violin Makers” But, at heart, he was an artist who crafted exWhile he was living in Spokane a friend (which included detailed, measured drawings quisite stringed instruments as a true labor asked him if he could repair a damaged viola, of violins by the great makers), Eagon began of love. He had an uncanny ability to look at which he did — at no charge. Pretty soon, word making his own stringed instruments. an object — whether a piece of machinery or a of his skill spread and he started fixing other After a move to Burbank, Calif., in 1963, he violin — and create a three-dimensional draw- people’s instruments. created a climate-controlled room and made ing so accurate that the object could violins for the next 25 years, until his easily be replicated. This skill served death. By then, he had crafted about him well in his engineering profes25 instruments, including violins, sion, and it proved to be a real asset violas, cellos and a bass violin. Using to his passion for creating stringed woods like maple for the bodies of the instruments. instruments and teak and Brazilian Conert Eagon was born in Quinrosewood for fingerboards, tuning cy, Ill., in 1918. His father, Lewis, pegs and chin rests, Eagon meticuworked for the Shell Oil Company, lously crafted everything except the and the family lived up and down strings. the Mississippi River. Although many of his instruIn 1926, Lewis Eagon came to ments are unadorned, he took parthe mid-Columbia Valley to help ticular pride in a series of named construct the oil storage tank farm violins he created and hand-carved in at the confluence of the Snake and bas-relief. He and his brother-in-law Columbia rivers near Pasco. As conLyle Drake did all the hand-carving. struction progressed, he came over to Musicians who have played his creWalla Walla to meet with a potential ations say the instruments have exoil distributor. He liked the town cellent resonance and tonal quality. so much that he and his wife, ElConert Eagon passed away in 1988 lein Rummenie Eagon, bought land, and was buried at the Riverside Naand Lewis built his own house on tional Military Cemetery in RiverMerriam Street near Whitman Colside, Calif., with full military honors. lege. Young Conert grew up in the Conert’s son, Phil Eagon of Walla Walla Walla schools and graduated Walla, shared his father’s life and from Walla Walla High School in 1935 creations with Lifestyles. Phil, who or 1936. retired after teaching in the WalAfter high school, Eagon worked la Walla School District for 32 years, in the Seattle shipyards, and when is a graduate of Walla Walla High World War II broke out he joined School and Walla Walla University. the Army. While he was deployed Although his father sold most of his in Japan after VJ Day, he developed instruments, six of them, including radiation sickness from exposure to Phil Eagon cradles a viola made of maple with teak fingerboard, tuning The Beethoven, The Venice and The the residue from the atomic bombs. pegs and chin rest crafted by his father, Conert eagon. Joan of Arc, are still in the family. In After the war, Eagon studied time, they will be passed down to the electrical engineering at the University of Not satisfied with repairing instruments, next generation as a cherished family legacy. Washington and the University of California, Conert decided to craft his own. Although he Los Angeles, and joined the U.S. Army Corps was essentially self-taught, his ability to envi- Diane Reed is a freelance writer, photographer and historian. She of Engineers. His assignments for the Corps sion objects in three dimensions provided a blogs about the Walla Walla Valley took him all over the country, and included strong foundation for his new pursuit. Perhaps working at the Tennessee Valley Authority and it was also in his genes — his grandfather on at www.ponderingsbydianereed. on the levees in New Orleans. After his service his mother’s side, Conrad Rummenie, was an blogspot.com, and you can reach her at ladybookww@gmail.com with the Corps, he came back to Walla Walla accomplished cabinetmaker. and worked in his father’s oil business before Making use of his engineering skills and 38 Wall a Wall a LifesT yLes

Conert eagon was an accomplished photographer and took this self-portrait, shown next to his Joan of Arc violin from 1977. Wall a Wall a LifesT yLes 39

New Digs

Welcome Home By Karlene Ponti / Photos by Greg Lehman

Mary Lambert’s house at 1461 Durant St. has been completely remodeled. The addition looks as if it has always been there.

Mary Lambert used to jog past the house at 1461 Durant St., not realizing that one day she would live there. “I loved this house. It was a little rancher; it just called to me. Then my husband and I were driving around, and we saw a “For Sale” sign had gone up in front of it,” Mary says. They purchased it in 1989. Mary says it was a great house, but the couple decided to change a couple of things in phases of remodeling. About seven years ago they started upgrading a bathroom off the hallway. Then three-and-a-half years ago, Mary’s husband, Michael, passed away. This was when she decided to make some major changes. “We did the deck first. I needed something to do to make me feel alive again. I thought I could sit out there and have my coffee,” she says. 40 Wall a Wall a LifesT yLes

What is now the open-concept living room was initially four separate areas. “It originally was all chopped up, with tiny rooms,” Mary says. Two small bedrooms became her kitchen. The living room floor had a step that was a trip hazard, so it was leveled to reduce the risk of falling. Then in August 2011, a new wing was added to the north side of the house. The goal was to add something while making it look like it had been part of the original home. The whole house is new inside, Mary says. And the addition blends in perfectly with the existing structure. “I didn’t want ‘huge,’ I just wanted ‘open,’”

she says. Mary gives credit for the project’s design and execution to Joe Regalado of J and J Construction. “And Wayne Norton did my ceilings,” she says. Her favorite room is the living room, although she also loves the new bedroom. And she’s very happy with the kitchen. The living room before the remodel was 11 feet across, cramped for space and fairly dark. The expanded area is open and light; magnificent white oak floors reflect light from windows and the new sliding glass door to the deck. Continued on pg. 42 >

The living room was expanded to create a more spacious area.

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New Digs

<continued from pg. 40

The large master bedroom is a part of the new addition.

Mary also enjoys the antiques she has throughout the home. “Some are family pieces. Some I’ve acquired through the years,” she says. The kitchen was moved to the front of the house; now she can see out the large kitchen window. The kitchen is also open to the dining room and living room, with easy access and plenty of storage. It has a slate floor, with brown-toned granite for the counter top. Close by is a hidden washer and dryer. A walk down the hall leads to the comfort-

The kitchen was moved to the front of the home. 42 Wall a Wall a LifesT yLes

able library/den with thick, squishy carpet. It’s a great room for relaxing, and it has wonderful access to the backyard. In one of the bathrooms, Mary wanted an arch over the tub for a slightly more luxurious feeling. The master bedroom is furnished simply. From inside the room or outside, the addition integrates perfectly with the original house. The total area of the house is about 2,250 square feet; the new addition brought in 950 square feet more.

“The house originally had three bedrooms; it still has three, but they’re bigger,” Mary says. “One is huge. It has three full bathrooms — it used to have two. I get way more exercise now that the house is bigger.” Karlene Ponti is the special publications writer for the Walla Walla UnionBulletin. She can be reached at 509-5268324 or karleneponti@wwub.com

The home now has three full bathrooms.

Walla Walla

Real Estate

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DeCemBeR ThRough Dec. 21 City of Walla Walla Parks and Recreation offers classes at Carnegie, which include Nia, with many days and times to choose from, for ages 12 and up. Details: 509-527-4527. ThRough Dec. 29 The exhibit “Native Kids Ride Bikes” continues. Tamástslikt Cultural Institute, Pendleton. Winter hours: Closed Sundays. Details: 541-966-9748. ThRough JAn. 4 The Works of Kathy Wildermuth are on display. Sheehan Gallery, Whitman College. Details: 509-527-5249. nov. 29-Dec. 1 Holiday bazaar at the Kirkman House Museum. Details: 509-529-4373. nov. 29, 30; Dec. 1, 2, 6-9 Walla Walla Community College Theatre Arts Department performs the comedy “Smash,” an adaptation of George Bernard Shaw’s novel “An Unsocial Socialist.” Details: 509-527-4575. nov. 30-Dec. 1 Providence St. Mary Medical Center Christmas Fantasy Gift Bazaar. Details: 509-522-5924. The 4th annual Christmas Elegance Gift Show features hand-crafted items by local artisans. Friday, 2-7 p.m.; Saturday, 9 a.m.-5 p.m.; 27 Shangri La Court; Walla Walla. Details: 509-526-4015. nov. 30-Dec. 1-2 Milton-Freewater wineries and cideries Holiday Barrel Tasting. Details and times at individual establishments. Dec. 1 Milton-Freewater American Cancer Society Cotillion. Elks Lodge, 611 N. Main St. Details: 541-938-3633. Holiday Farmers Market and concert. 10 a.m.-2 p.m., Crawford Park, Downtown Walla Walla. Details: 509-520-3647. A roomful of vendors with all kinds of gift items make the annual Holiday Bazaar a festive occasion. 10 a.m.-5 p.m., Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Decorated for the holidays, Kirkman House Museum holds its Victorian Christmas Jubilee. Details: 509-529-4373. Watch brightly lit floats and celebrate the season at the Macy’s Parade of Lights. 6 p.m., Downtown Walla Walla. Details: 509-529-8755. 44 Wall a Wall a LifesT yLes

Whitman College Chamber Singers and Chorale Fall Concert. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509-527-5232. Barrel Racing Jackpot. Walla Walla County Fairgrounds. Details: 509-527-3247. Dec. 2 Waitsburg’s Hometown Christmas includes a parade and everything decorated for the holidays. Details: 509-337-8875.

The Feast of Carols. Step up and celebrate with holiday music and bring cans of food to donate. 7 p.m., Cordiner Hall, Whitman College. Details: 509-527-5232. Walla Walla Symphony and the Mid-Columbia Mastersingers present Handel’s “Messiah.” 3 p.m., Walla Walla University Church. Details: 509-529-8020. Dec. 5 Celebrate a Victorian Christmas with an elegant Holiday Open House. 4-7 p.m., Frazier Farmstead Museum, Milton-Freewater. Details: 541-938-4636. Contra dance, an old-fashioned country dance. 7 p.m., Reid Campus Ballroom, Whitman College. Details: 541-938-7403. Start the holidays in front of the Christmas tree. Christmas Tree lighting 5:30 p.m., the fire station at College Place. Details: 509-529-1200. Dec. 6-7 Kids-only Christmas Sale. Community Building, Milton-Freewater. Details: 541-938-5563. Dec. 6-9 A performance of “Camino Real” by Tennessee Williams. 8 p.m., Harper Joy Theatre, Whitman College. Details: 509-527-5180. Dec. 7 Walla Walla University Music Depar tment presents the annual Christmas Concerts. Two concerts, one at 6 p.m., another at 8 p.m. Walla Walla University Church. Details: 509-527-2561. Dec. 7-9 Start the season with the Holiday Barrel Tasting. Participating wineries each celebrate in their own unique fashion. Everything from music and art to food and fine wines. Details: 509-526-3117. Dec. 9 Walla Walla Community Hospice presents the annual Tree of Life ceremony. 7 p.m., Die Brucke Building, Downtown Walla Walla. Details: 509-525-5561.

Walla Walla Valley Bands Concer t “In the Holiday Mood.” 3 p.m., Walla Walla Community College Performing Arts Center. Details: 509-301-3920. Dec. 10 Walla Walla Choral Society Concert “On This Shining Night.” 7:30 p.m., First Presbyterian Church. Details: 509-386-2445. Dec. 11 Walla Walla High School Christmas Gift Concert. 7 p.m., auditorium. Details: 509-526-1916. Dec. 11, 16, 18 Holiday Open House at the Blue Mountain Lavender Farm. Lavender treats and Farm Boutique. Other days, available by appointment. Lowden. Details: 509-529-3276 or bluemountainlavender.com Dec. 13 The Wa-Hi Orchestra Holiday Concert. 7 p.m., Walla Walla High School Auditorium. Details: 509-526-1916. Dec. 14 The Downtown Walla Walla Foundation presents the Moms’ Network Reading Room. 10 a.m.-noon, Walla Walla Public Library. Details: 509-529-8755. 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. 15 Walla Walla Symphony and the Eugene Ballet Company present two performances of “The Nutcracker.” 2 p.m. and 7:30 p.m., Cordiner Hall, Whitman College. Details: 509-529-8020. Dec. 17 The Wa-Hi Band Holiday concer t. 7 p.m., Walla Walla High School Auditorium. Details: 509-526-1916. Dec. 18 The Wa-Hi Choir Concert. 7 p.m., Walla Walla High School Auditorium. Details: 509-526-1916. Dec. 31 Wildhorse Resort & Casino New Year’s Eve party. Details: 800-654-9453.

Regular Events Each month, the Blue Mountain Artists Guild in Dayton sets up a new exhibit at the Dayton Public Library. Details: 509-382-1964.

Pianist Bob Lewis. 6:30-9 p.m., Oasis at Stateline, 85698 Highway 339, Milton-Freewater. Details: 541-938-4776.

MonDAy

The first Friday of each month, free admission at Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748.

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 First Wednesday of the month, wine tasting. Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Every Wednesday night, music. Rogers’ Bakery, 116 N. College Ave., College Place. Details: 509-522-2738. Record your music. 5 p.m., Walla Walla Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. Music. 7-9 p.m. Walla Walla Wine Works. Details: 509-522-1261. Open mic. 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.

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.

Music. Dayton Wine Works, 507 E. Main St. Details: 509-382-1200.

Live music. 9 p.m.-midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008.

From May-December, the “First Friday” Ar tWALK Walla Walla. 5-8 p.m. Details: artwalkwallawalla.com

Live music. 7 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.

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. L i ve music . B ack s t age B is t r o. Det ails: 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.

L i ve music . B ack s t age B is t r o. Det ails: 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. sunDAy 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.

connemc027rs

Karaoke. 8 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. ThuRsDAy

Warm Holiday Greetings

Walla Faces Tasting Salon: first Thursday of the month, Salsa Night. The second and fourth Thursdays, 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. “Blues and Barbecue” with live music and “West of the Blues BBQ.” Charles Smith Winery, 35 S. Spokane St. Details: 509-526-5230. Dinner by in-house Bistro 15 with entertainment. 5-11 p.m., at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

Open mic. 7-10 p.m., Walla Walla Village Winery, 107 S. Third Ave. Details: 509-525-9463. Live music. 9 p.m.-midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008. FRiDAy Pianist Carolyn Mildenberger. 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

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From All of Us at

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Wall a Wall a LifesT yLes 45

Photos by Steve Lenz

Where in Walla Walla?

Last issue’s clue: This memorial, created by local artist and musician Mike Hammond, honors Ken Deford. Name where it sits.

Clue: Simba would fancy feasting here. In what popular picnic place is this water feature found? Contest rules If you have the answer, email it to rickdoyle@wwub.com, or send it to: Where in Walla Walla?, 112 S. First Ave., P.O. Box 1358, Walla Walla, WA 99362. The names of 10 people with correct answers will be randomly selected, and they will receive this great-looking mug as proof of their local knowledge and good taste.

Answer: The Little Theatre of Walla Walla

Last month’s winners Kathy Gifford Beverly Shortridge DeeDee Delaney Verlyn Clarambeau Veronica Esparza

Roy Lightle Karen McDaniels Liz Campeau Sharon Godfrey

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The Third cover Dr. and Mrs. Jesse James Beatty, and family, Christmas 1946. Photo by Lester R. Armstrong, courtesy of Whitman College and Northwest Archives. Wall a Wall a LifesT yLes 47

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