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Wall a Wall a Lifest yles 5
table of contents
july 2011
cooks 10 real Sharon Quinn Sears is known for her nose for good cuisine — and soon she’ll be known for her lamb pops.
& mortar 14 brix There’s nothing like reflecting on the deck with a glass of wine.
18 Here’s a look at an ancient art form art at large
that requires a steady hand from the artist and a little pain from the canvas.
24 pastimes We all like money, but it takes a man like Willie Borders to really appreciate.
from the 28 Photos lifestyles power
house theatre gala If you happened to be one of the few stylish people who couldn’t make it, here’s a look at what you missed.
Savor the Sun
10
is a restful place for contemplation..
digs 32 new The Frattinis’ home strikes a balance between refinement and comfort..
in walla 35 where walla?
36 can’t-miss events 38 Wine map
More Lifestyles Please l i k e us
pl e a s e F o ll o w us
Photo by Kimberly Miner
gardens 30 secret Manford and Betty Simcock’s garden
Stylish
A Life Well-Lived is Worth Remembering
Comfort for
Summer
Your wishes fulfilled ... No difficult questions left to answer ... All decisions made with a clear head ...
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A funeral reflective of your wishes.
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Bob McCoy Pre-Planning and Pre-Funding Funeral Advisor.
Herring Groseclose Funeral Home
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Earthies
Teva
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Peace of mind… Worried about your retirement? In volatile times, it’s natural to worry. With today’s economy, it just makes sense to keep your retirement money close to home with people you know. Peace of mind with retirement savings… It just makes sense.
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Open 8am to 6pm Monday-Saturday
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Wall a Wall a Lifest yles 7
Welcome Aboard! We are totally dedicated to each photographer’s personal vision.
• printing
Tera Davis, formerly with Bank of America, has joined Academy Mortgage along with Jackie Bafus and Mindy Gonzales. The three will join forces with the current team to offer great rates, creative financing, and guaranteed 14 day closings.
• scanning • editing 102615 sl
• restoring
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8 Wall a Wall a Lifest yles
26 E Main, Ste 8 • Walla Walla 509-529-0346
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NMLS#535927 / MLO#535927 Corporate NMLS#3113 / Corporate WA Lic. #CL-3113
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E di tor’s C ommen ts
/ by Rick Doyle July 2011
Sticky July brings a feature on tattoos Journalists have always taken pride in having “ink in their veins.” The ink symbolized their craft and their devotion to a sacred trust that was bigger than any one person or group of people. Today, it has become fashionable to “ink” symbols and pictures into skin. In some cases it identifies people as part of a group and in other cases it is simply a way to turn parts of their body into mobile works of art. Artists are supposedly required to suffer for their art. In the case of tattoos, the human canvas has to bear a part of that pain. Tattoos are not new. They have been around for centuries, but their acceptance and use have changed over the years and are now an ingrained part of the American culture. In this month’s “Art At Large” column, Margaret Jamison takes us on a stroll through the history of the art form and then into a modern tattoo parlor. They say every picture tells a story, but once you meet Willie Borders you will find out that every coin (or piece of paper money) has a story behind it. His collection ranges from
dollar bills from the time of the Civil War to the first time President Lincoln’s face was used on a penny. Our newest feature for the magazine, “Pastimes,” will explore the various hobbies and things people do to relax. Catie McIntyre Walker has found her backyard to be the perfect place to relax. She explains her version of “The Days of Wine and Roses” in her column. Manford and Betty Simcock has also found their backyard to be a place to relax and meditate. Lifestyles takes you on a quiet walk through their “Secret Garden” at 1055 Sentry Drive in College Place. When it’s time to go inside, “New Digs” gives you a tour of Barbara and Walter Frattini’s home at 105 Edwards Drive. Their house is designed for comfort. Food is another thing that brings people comfort. Sharon Quinn Sears shares her passion for the kitchen in “Real Cooks.” After you have sampled these and the other stories in this issue, you can relax with a photo essay on Lifestyles’ “Dangerous Liaisons Gala” at the Power House Theatre. Enjoy!
Never underestimate Chuck.
P u b l ish e r
Rob C. Blethen E d it o r
Rick Doyle A d v e r tisi n g Di r e ct o r
Jay Brodt M a n a g i n g e d it o r
Robin Hamilton P r o d u cti o n ma n a g e r
Vera Hammill d e si g n e r
David Brauhn C o n t r ib u ti n g w r it e r s
Sheila Hagar, Andrew Holt, Margaret Jamison, Catie McIntyre Walker, Karlene Ponti P h o t o g r aph e r s
Tonya Cooley , Darren Ellis, Margaret Jamison, Colby Kuschatka, Greg Lehman, Kimberly Miner s o cia l m e d ia a n d w e bsit e
Jennifer Henry p r o d u cti o n staff
Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows S a l e s S taff
Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman C o p y E d it o r
Chetna Chopra F ashi o n / B e a u t y E d it o r
Elliot LaPlante E d it o r ia l A ssista n t
Karlene Ponti A d mi n ist r ati v e A ssista n t
Kandi Suckow Cover: Photo by Kimberly Miner F o r e d it o r ia l i n f o r mati o n
Rick Doyle rickdoyle@wwub.com Robin Hamilton robinhamilton@wwub.com F o r a d v e r tisi n g i n f o r mati o n
Jay Brodt jaybrodt@wwub.com
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Please l i k e us
Union-Bulletin.com
www.reiningerwinery.com 5858 Old Hwy 12, Walla Walla, WA. 509.522.1994
pl e a s e F o ll o w us
food
by Andrew Holt photos by Kimberly Miner
As Sharon Quinn Sears sees it, food is all about bringing people together. The Blue Ridge Elementary School nurse uses her culinary talents to delight the taste buds and fill the stomachs of family and an ever-growing number of friends. She holds spontaneous dinner parties, as well as pasta parties for her daughter’s friends, in an open kitchen designed so that Quinn Sears can converse with her guests while cooking. 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
Sharon Quinn Sears
some very special guests — their friends and family.
Born in Sunderland, England, Quinn Sears was raised in Canada, and after soaking up the Toronto culinary scene, she made her way to Vancouver, where she found a completely different array of ethnic foods. Her cooking prowess includes Indian, Greek, British, Jamaican and Southeast-Asian dishes. She loves Italian food, too. And many of her meals are brought to life on a barbecue grill and savored on the home’s scenic patio. Looking out over the Southern Walla Walla Valley, Quinn Sears took time to reflect on her cooking, its ability to bring people together and her vast repertoire of recipes.
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LIFESTYLES: When did you start QUINN SEARS: After nursing school, I moved to Toronto, Canada, which is a big, cosmopolitan melting-pot … a lot of Jamaicans and Chinese. Eating and learning about food and going to the markets and going to Chinatown, … that’s what you did for entertainment. I spent a lot of time just learning. It was the first time that I had ever had Jewish food.
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LIFESTYLES: Obviously, you find trying different foods very interesting? QUINN SEARS: I’m a very adventurous eater. When I travel, “Chowhound” is my favorite website. Even when my husband goes on business trips, I use Chowhound for him so he can take his coworkers not just to Applebee’s. I’m known for that amongst my friends. They call me and ask me where they should go eat on a trip. Even my orthodontist girls called me and asked me where they should eat when they went to Chicago.
LIFESTYLES: So, what do you mean by “adventurous”?
QUINN SEARS: When we moved to Vancouver, there were so many Chinese and Indian people that I worked with at the hospital that were always ready and willing to share their recipes and “how to”s and the secret places you could go and you’d be the only Caucasians in there, which is kind of fun.
LIFESTYLES: Tell me more about these secret places. be privy to. In Vancouver, there are probably a thousand places to go for dim sum, but they Continued on pg. 12 >
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QUINN SEARS: Places you just wouldn’t
Wall a Wall a Lifest yles 11
food
<continued from pg. 11
would be able to say, “Go to this shopping center … upstairs … in the back … and don’t order off the regular menu, order off the special menu. You’d get all these great tips — even Indian samosas. On every corner in every shop you can buy them, but to go where all the Indians buy them is something different – even their spices are different. You can’t just buy them anywhere. You have to go down to the industrial park and into this big warehouse where the guy will actually scoop them into bags for you just like they do in India, but you would never know that.
LIFESTYLES: What type of food do you enjoy cooking the most?
QUINN SEARS: I go in phases. We try to eat by what is in season. My family sometimes is like, “Enough asparagus already!” We have our own chickens. We buy our lamb from down the road. We get our beef from our friend across the way. It’s important to me to have the best ingredients.
LIFESTYLES: It sounds very communal. QUINN SEARS: Yes, the girl who works at the winery over here (she points to her right), she’ll just email me, “Hey, you guys have any extra eggs?” We just leave them outside by the garage, and she just drops by and leaves $3 in the empty chicken carton. We take the money and put it in the chicken fund to buy food for the chickens. LIFESTYLES: What do you like most about cooking?
QUINN SEARS: I would have to say it’s a “people thing.” You cook. People eat it. They like it. It’s an excuse to invite people over. When you cook well, people love to come over. It just makes me feel good to see that I’ve cooked food and people are eating it — it’s not just sitting there looking good. Sometimes you see things that look nice but don’t taste that great. LIFESTYLES: You must be a popular mom
Sharon Quinn Sears refers to herself as a cook instead of a chef.
with your kid’s friends.
QUINN SEARS: We have pasta parties with my daughter’s friends where we get out the pasta-maker. I give them flour, two eggs and show them how to make the pasta just like they do in Italy. They each get to use the machine and roll [the pasta] out, and they get to cut out any shape they want. So, they’re mixing and cutting it and eating it, and the last time we had four of them here, and they had such a good time. 12 Wall a Wall a Lifest yles
LIFESTYLES: So, tell me a little about the can fold it up like a Greek burrito. dish you prepared.
QUINN SEARS: It’s Greek. I call them LIFESTYLES: Sounds pretty delicious. Lamb Pops or Lamb Popsicles. It’s served QUINN SEARS: I don’t think I’ve ever with a Greek salad, feta cheese and pita bread. It’s fresh. It’s different. I don’t think there’s anywhere in Walla Walla where you can eat Greek food. We love lamb. You put tzatziki sauce on the lamb and in the pita, and so you
had anyone turn that meal down. Andrew Holt is a freelance writer who lives in Walla Walla. He can be reached at bruindrew86@ gmail.com.
Photo by Kimberly Miner
RE C I P E
Cabernet Sauvignon Syrah • Sémillon Bruno’s Blend Red – and now offering –
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Lamb Pops Ingredients 1 pound ground beef and ground lamb Wooden skewers soaked in water 3 cloves garlic crushed 2 teaspoons freshly ground cumin 1-2 teaspoons fresh rosemary, finely chopped 1 tablespoon Worcestershire sauce 2 teaspoons sea salt 1 teaspoon freshly ground pepper 1 teaspoon chili flakes, or to taste
Directions Mix all ingredients in large bowl VERY gently with your hands. The more you handle the meat, the tougher the final product. Form into logs about the size of a large sausage, 3-4 inches long. It should resemble the shape of the palm of your hand, kind of like a long skinny meatball. Tip: Dip your hands in a bowl of cold water before forming these logs, this keeps the meat from sticking to your hands. Refrigerate for 30 minutes to overnight to set the pops. Soak wooden skewers in water for an hour. Preheat barbecue grill for 20 minutes. Oil grill with a paper
towel coated in canola or other mild oil. With heat on medium to medium-high, place pops with skewers inserted in the end across grates. Leave them alone for at least four-five minutes. Gently turn with tongs so all sides have grill marks, eight minutes total. Be patient if they don’t release from grill, just wait until one side is nicely caramelized and they will come right off.
Tasting Room open daily 11am - 5pm and by appointment.
1793 J.B. George Rd. Walla Walla 509.529.0900
go to vapianovineyards.com for more information
Tzatziki sauce Ingredients 1 500 milliliter container of Greek yogurt 1/2 English cucumber, grated on big holes of box grater. Then squeezed in paper towel to remove moisture. Juice of one fresh lemon 1 garlic clove crushed 2-3 tablespoons chopped fresh dill 1 tablespoon mint if desired, chopped 1 tablespoon olive oil 1 teaspoon sea salt
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Directions Mix all ingredients in a bowl. Taste and adjust lemon and salt to your liking. Drizzle surface with olive oil.
Wall a Wall a Lifest yles 13
wine Brix & Mortar / by Catie McIntyre Walker
Days of wine and roses The title sounds so romantic, right? Unfortunately, it comes from a melancholy black-andwhite movie from 1962 about an alcoholic man who falls in love with a young woman. She, however, unlike him, prefers chocolate over alcohol. Of course, they get married. He assists her in her own upcoming addiction to alcohol so they can share his addiction. And, wouldn’t you know, he beats his addiction, she doesn’t, and he leaves her. The End. The movie’s title is an odd one, because the alcoholic protagonists don’t even drink any wine. Liquor, such as gin and vodka, is more to their liking. I have my own “Days of Wine and Roses,” but they are nothing like the movie. My days of wine and roses are spent out on my back deck during the summer. It’s a quiet place where I can sit in one of two rocking chairs I purchased during a visit to Tennessee. These oak chairs were handcrafted by a family who has been making rockers for 150 years. Between the two chairs is an old Hungarian oak wine barrel. On the head of the barrel, I have placed a large, round, glass top. It makes the perfect prop for my afternoon glass of iced tea, evening 14 Wall a Wall a Lifest yles
glass of wine and, often, my morning cup of coffee. On the deck is an assortment of pottery and antique cement pots that are usually filled with summer annuals and herbs. There’s a birdhouse that has actually housed a few nests, and a delicate-sounding wind chime. The best part is below the deck. It’s framed with a colored assortment of rose bushes and the fragrance of the roses wafts up to the deck. Unfortunately, an early freeze struck last November, and this spring when the roses began showing some bud break, we received another cold snap. Out of my 18 rose bushes, seven were given over to merciless Jack Frost. As I sat in my outdoor rocking chair, mourning my roses and looking at the lifeless, thorny gray sticks poking out of the ground, it suddenly became overwhelming to me. Everything that
Continued on pg. 16 >
CELEBRATE SUMMER WITH DUNHAM CELLARS! walla walla, wa tasting room open daily 11 - 4
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week became overwhelming from simple chores like rinsing a cereal bowl to reading a sentence and trying to make sense of it. It dawned on me that I hadn’t taken a vacation in a couple of years. The last few years of my life had met with some losses and, at the same time, some intense excitement and lifechanging experiences. I had to get away! And I did, and started writing these sentences about wine and roses in a cabin tucked away in the mountains of Oregon. It wasn’t too far from civilization, as there were other cabins close by, but they were also filled with other adults who, I imagine, were looking for the same thing I was looking for: peace and solace from nature. There was no cell service, but plenty of fresh mountain air and a few friendly deer. Most of all, it was quiet. The noisiest thing around me was the humming refrigerator in the cabin’s kitchen and the occasional sigh from my patient little dog, Chloe. This time made me reflect on people who had made a difference to me in the last 14 years of my life and, in fact, had even changed the path of my life. Of course, I also thought of my roses — or the lack of them. I started thinking about my former wine instructor, the late Stan Clarke, and how he made such a difference in my life. I remember a classroom discussion about vineyards, whether they were in Washington, California or even in Europe, and how there would sometimes be beautiful rose bushes planted at the end of vineyard rows. Stan pointed out that the roses were there for more than just aesthetic reasons — roses and grapevines are susceptible to the same diseases. Vineyard owners in Bordeaux discovered centuries ago that roses and grapevines have a lot in common. Roses act as beautiful and fragrant sentinels for the grapevines as they can display early warning signs of powdery mildew, a fungal disease that affects the growth of fruit and causes the vines to rot eventually. Roses are more sensitive than grapevines, so, if a vigneron notices his roses have this fungus, he knows it is time to treat the vines to prevent them from getting the same disease. Roses are also homes to beneficial insects such as ladybugs that feast on aphids and other undesirable insects. Later, Stan, with his practical and rather sarcastic wit, pointed out, “Why bother with
2901 Old Milton Hwy, Walla Walla WA 509-522-0200 or 1-800-259-WINE • www.baselcellars.com Wall a Wall a Lifest yles 15
wine
<continued from pg. 15
Winery of the Year 9 consecutive years —Wine & Spirits Magazine
• A Washington State pioneering winery • Estate grown wines certified sustainable & Salmon Safe
Est. 1983
Named Best Tasting Room “The tasting staff walks visitors through L’Ecole’s prize-winning lineup without pretense, a modest approach that’s refreshing.” —Seattle Magazine
Open Daily 10am – 5pm 41 Lowden School Road, Lowden, WA
www.lecole.com
Reserve Tasting & Tour Friday 2pm, Space limited. RSVP brandon@lecole.com
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14 miles west of Walla Walla on Hwy 12 • 509.525.0940
the roses, when we could just look at the grapevine itself and tell the symptoms?” Not just the roses told the story of the November freeze and the cold spring — so did acres of grapevines. The Walla Walla Valley experienced some of the coldest temperatures around the state, and many of the lower-valley vineyards suffered the most, sustaining damages of about 20 percent, with some grape varietals being damaged as much as 100 percent. Still, as they often are, winemakers are feeling optimistic about the 2011 vintage. After four days of cabin-living, I came home feeling rested. I was able to jot down few words during my stay, but I read through a magazine and a book and was able to comprehend all of the words. I went out to my deck and peered down at my slow-blooming roses and noticed three of the seven bushes I had declared dead were showing signs of green, and young, new, red leaves were gloriously popping up from the earth. The sun was shining and birds were singing — once again, I would have my days of wine and roses. Catie McIntyre Walker blogs at
wildwallawallawinewoman.blogspot.com and be reached at wildwallawallawinewoman.com.
Your Next Culinary Adventure Awaits... executive chef antonio campolio and his talented culinary staff will create a memorable experience that will expand your palate, engage your senses and get you excited about food.
from classics to adventurous options, the marc restaurant offers a fresh twist on pacific northwest cuisine. come find your adventure... open daily for dinner
Exceptional Guest Experiences for Every Guest
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THE MARC RESTAURANT 16 Wall a Wall a Lifest yles
6 W. Rose St., Walla Walla • (509) 525-2200
marcuswhitmanhotel.com
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
WINeRy ANd VINeyARd 1663 Corkrum Rd. Walla Walla, WA 99362 Winery visits by appointment only
springvalleyvineyard.com
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Open every day at 1pm 216 East Main St Downtown Walla Walla
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Wall a Wall a Lifest yles 17
art at large
by Margaret Jamison
/ photos by Margaret Jamison
Remy Gibbs’ arms are a gallery of symbols and color and his brother J’s artistry.
Tattoo
you
18 Wall a Wall a Lifest yles
Here’s summer — shorts season, tank-top season, sandal season, tattoo season — the season that exposes striking designs on arms, legs, shoulders, midriffs and always makes me curious about who gets tattooed, and why. So I went to Walla Walla’s premier tattoo studio, Tatmandu, for a couple of afternoons in search of answers about this singular art form.
Top left: Owner-artist Remy Gibbs at work on a customer’s back. Bottom left: An original design by artist Andy Hahn.
As with most subjects involving human beings and questions of aesthetics, the answers were elusive and ambiguous at best. But my tutors were patient and articulate — brothers J and Remy Gibbs, tattoo artists and owners of the establishment. Here is some of what I have learned.
Lesson 1: Tattooing has a complex history. Tattooing is an ancient art, going back at least 5,000 years in cultures all over the globe. It speaks to a human desire for ornamentation, to ways people have differentiated social ranks, and expressed religious beliefs. Some of the designs seem to have been medical markings, others identified prisoners, crimes or the bearer’s occupation. Some were reserved for royalty. Tattooing has been outlawed in some cultures, exalted in others. A child of the ’50s and ’60s, I grew up thinking tattoos were for criminals, bikers, circus freaks and Navy men; until the 1970s, that mostly held true. Enter the Rolling Stones, Janis Joplin, the years of countercultural revolution and a revival of tattooing spread among a new clientele. By the 1990s, it had caught on among Hollywood celebrities and sports stars — wealthy people who no longer wanted scratchy, indigo images redolent of mean streets and shady seaports. A demand grew for sophistication and artistry, bringing with it the development of new colors and design sources. With the new millennium came yet another wave of tattoo aficionados — suburban American women.
Lesson 2: All tattoos are not created equal. The imagery applied to people’s bodies ranges from frivolous to deeply soulful. The artists at Tatmandu are not overly fond of “flash,” the catalogues of ready-made designs that are a staple of Continued on pg. 20 > Wall a Wall a Lifest yles 19
art at large
<continued from pg. 19
Owner-artist J Gibbs inks a memorial tattoo.
the industry. These are fine for those who just want to get a tattoo because “it’s cool,” but those who want a more personal expression bring in their own images and ideas, which the artists tweak into final artwork. Design sources reflect the global history of the art, coming from Polynesia, New Zealand, India, China, Native American cultures and, most colorfully, from Japan. The Oceanic designs are stark and geometric and make up part of the “tribal” portfolio. The Japanese tradition, however, is lush and colorful, incorporating chrysanthemums and koi into symbols of good luck and intricate beauty. “Sad” tattoos, commemorating events or personal losses, account for about 90 percent of Tatmandu’s business. One young man was having Celtic knotwork applied to his arm in a design his grandmother had helped him choose. She didn’t live to see it “in the flesh.” Continued on pg. 22 > 20 Wall a Wall a Lifest yles
In-house artist Andy Hahn creates a stencil from an original drawing.
103372 76653A
Some customers choose ready-made art, or flash, for tattos. Here is an example of goldfish flash.
local
102158 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 jobs • homes • localEpeople classifieds V E •N T S
Tatmandu's shop manager, WarKraft, sets up sterile equipment for the next customer.
that’s why.
Union-Bulletin.com Wall a Wall a Lifest yles 21
art at large
<continued from pg. 20
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This is his memorial to her. Tattoos also have a long tradition in the military — insignia and medals are all basic symbols of belonging to a group. But one young Army veteran makes a different statement. A recipient of the Purple Heart from wounds received from an Iraqi IED, he now displays on his neck the design of a grenade incorporated into a Sacred Heart. It reminds him, “If I can survive that, I can survive anything.”
Lesson 3: Tattooing involves not only art, but a little science as well. And some pain. The creation of complex tattoo designs requires finely honed drawing skills. A map-like stencil of the overall design is first created on spirit-gum paper and then transferred to the skin. This outline must be tattooed in one sitting, and for images that cover, say, the entire back of a 6-foot7-inch man, this can take a while. Color and shading come later on large designs; sessions can last six or eight hours, and many sessions may be required to complete a design. It hurts. The artists also work on what Remy Gibbs says is the most difficult surface of all: human skin. It’s soft, it moves around, it is different with every customer, and must be penetrated at just the right level, in sterile conditions. And without proper after-care, the risk of infection is high, as is the chance of wrecking a brand-new tattoo. J says, “The greatest plague is kids who tattoo at home at parties. We’re always cleaning up their messes.”
Lesson 4: As to who gets tattooed and why, it is impossible to generalize.
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After my time at Tatmandu, the guys agreed that the only thing keeping me from truly understanding the tattoo scene was not having a tattoo myself. And since I still had so many unanswerable questions, J suggested I get a question mark. So did I or didn’t I? Only J and I know for sure. Margaret Jamison is an artist and writer
living in Walla Walla. Contact her at art.jamison@ gmail.com.
Beneath rubber glove boxes, packets of "smelling salts" are readily available.
Women customers tend to select designs from nature, like these peonies on a thigh.
Japanese koi swimming upwards represent good luck. Wall a Wall a Lifest yles 23
pastimes
by Andrew Holt
/ photos by Andrew Holt
Above, Willie Borders holds an 1850 Liberty dollar. Below, Borders holds his “pride and joy,” an 1899 bill with a rare Indian chief’s head.
Change we can believe in As he pores over his rare-coin collection, Willie Borders recites the history of every piece of currency with a boundless enthusiasm that is infectious. Although he has gathered his knowledge over decades of pursuing his hobby, when he talks about it, it’s as if he is speaking about it for the first time. Raised in East St. Louis, Ill., Borders has lived an interesting life, ascending through the ranks of the Air Force in the ’50s and ’60s and serving as a registered nurse in the mental-health ward of the Washington State Penitentiary. Still, nothing 24 Wall a Wall a Lifest yles
is more compelling to him than this rare-coin collection. The collection is massive, ranging from ancient dollar bills from the time of the Civil War to the penny from 1909 (the first year President Lincoln’s profile appeared on its face) to what seems an endless stream of Mercury and Liberty dimes and half-dollars. And behind every piece of currency, there’s a story — and Borders revels in reciting that history. Every collection, whether it’s of baseball cards, antiques or coins, has to start somewhere. For Borders, it began with an Indian-head penny he spotted at a general store in Duluth, Minn., in 1969. “I fell in love with it, but when the sales lady told me it was $3, I said to myself, ‘There’s no way I’m going to pay $3 for a penny,’” Borders chuckles.
Borders’ collection covers the full array of currency, from the nation’s first silver coins to its inital attempts to provide paper exchange.
Continued on pg. 26 >
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“But the more I thought about it, the more I thought I’d like to have it. So, my wife said, ‘Why don’t we save up for it and get it?’ So we went back and bought it, and I was hooked.” Borders dove into the coin-collection world and soon was amassing silver and gold and vintage dollar bills. “Look at this one,” he exclaims with a smile, pointing at a dollar bill with, not George Washington on the face, but his wife, Martha. The date on the bill: 1886. “Sometimes when I look at these old bills, I wonder, ‘Who carried this bill? Did they store it in a Mason jar or in a satchel? Was it won in a poker game or to buy grain?’ “This is my pride and joy,” he says, crouching less than two inches from the plastic-covered currency, his magnifying glass enveloping his eye. It’s an 1899 $5 bill with the head of an unknown Indian chief on the face. “There was a cry of protest when they distributed this, so they recalled them and burned them. There aren’t many left,” Borders
Wall a Wall a Lifest yles 25
pastimes
<continued from pg. 26
says with visible pride. Borders points out the beautiful craftsmanship on a Liberty nickel. He marvels at the intricacy of the patterns and lettering on a Confederate bill. He notes how much more beautiful the silver coins are than the current copper versions. But more than anything, when Borders escapes to his world of coins, it’s the history that delights him the most. When he spends time with his coins, he sees “how our country has changed ... the wars and things we went through. The transformation our government had to go through to make sure (our currency wasn’t) counterfeited.” He says he gets great pleasure in knowing the history of each coin, every dollar bill. “When the government calls a lot of coins back and melts them down, I want to know the history behind it and why they did this.” Listening to Borders as he navigates his collection, one learns things about American currency. Borders shows off a million-dollar bill. How much did he pay for it? “About 26 cents,” he says. How do you get a milliondollar bill for 26 cents? “I had friends in the Pentagon,” he jokes. Borders shows a 1909 Lincoln penny worth more than $1,000. It seems, says Borders, that the fellow who engraved 26 Wall a Wall a Lifest yles
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fashion
photos by Colby Kuschatka
Scenes from the Lifestyles Power House Theatre Gala
Rob Paul stops traffic in a couture design from the Nobility Collection.
Model Chasity Auxier flashes fabulous lashes.
Models mingle with guests after the fashion show.
Jennifer Henry sports an outrageous do.
28 Wall a Wall a Lifest yles
Terri Hanson sports a fabulous mask at the gala. Chefs Brian Mahan and John Lastoskie from Graze prepare cornish game hens for more than 150 guests.
The event was flush with elegant touches.
John Jamison entertains guests with his lute.
Models strut their stuff on the stage.
A few of the Merry Wenches of Walla Walla: Margaret Jamison, Rachelle Flanik, Elena Enriquez, Lynore â&#x20AC;&#x153;Susieâ&#x20AC;? Gehlhausen, Stephanie Linklater, Sandy White and Kristy Vickeroy. Wall a Wall a Lifest yles 29
secret gardens
/
by Karlene Ponti photos by Christina Kennel
Above: The path winds calmly past flowers and art pieces. Top right: Peace and tranquility in the bloom of a rose. Bottom right: The garden even has a sign for the â&#x20AC;&#x153;Secret Garden.â&#x20AC;?
The power of peace Manford and Betty Simcockâ&#x20AC;&#x2122;s secret garden at 1055 Sentry Drive in College Place has a meditative quality. There are color spots and places to sit down under trees and listen to the wind through the leaves. Some of the loveliest gardens in the Valley are behind hedges and fences, while others are there for passersby to admire. In this series, Lifestyles gets a peek at these hidden treasures and talks to the gardeners behind the trowels. 30 Wall a Wall a Lifest yles
“We wanted as many things blooming year round as possible,” Betty says. She and her husband made spots that are peaceful any time of year. Toward the front, there’s a large sitting stone where you can relax under the enclosing canopy of a tree. Another spot for contemplation is near some poppies, with seats in a corner in front of graceful, tall grass. “When it’s hot there are always places where you can be in the shade,” she says. The garden isn’t large, but it’s not just a strip of grass either, Betty says. It flows with graceful lines along the path, with sections that branch off into color spots of flowers and peaceful meditation areas. Vegetables are in a separate section, bordered by marigolds. One spot is a dahlia garden, here and there are bulb flowers, such as tulips and daffodils. There’s plenty of variety in plantings. “There’s some clematis, rhodies and I love iris,” Betty says. They have a gazebo lined with delicate pear trees and nearby water features, “bubblers,” add to the relaxation. The gentle orderliness Above: The bright orange of marigolds surround the vegetable garden. descends down the bank into a less tame Below left: Marigolds also accent a water feature in the garden. environment on the hillside. The deck gets plenty of use. They also have a firepit for outdoor cooking since they spend quite a bit of time enjoying nature. Tucked away in the garden is a bird bath and garden art. “I love the peace of it,” Betty says. “The birds are singing and the flowers are blooming. I love L.L.C. to listen to the wind blowing through a pine tree. To me it’s actually a very spiritual place. For me it’s the peace, beauty and nature,” Betty says. “I love it when the snowdrops come up. It’s so cold out, and you get those first blooms. Then the crocus. The life, rebirth. That power.”
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new digs
by Karlene Ponti
/ photos by Greg Lehman
The beauty of balance
32 Wall a Wall a Lifest yles
Comfort and refined beauty can compliment each other. Interior decoration can accent both those qualities. Barbara and Walter Frattiniâ&#x20AC;&#x2122;s home at 105 Edwards Drive manages all of it.Â
527 E. MAIN WALLA WALLA, WA 99362
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“It’s a really comfortable house,” Barbara says. The location is another thing she loves about it. “It’s close to everything. Stores, hospital, parks, everything,” she says. It also has ample front and back yards with plenty of room for her to garden. The two front rose gardens were already in place when they bought the home in 2005. They came here from Sisters, Ore., to be closer to family. A daughter has lived in MiltonFreewater for 25 years so the couple had visited many times before. “We’d be driving around and I always knew we’d live here eventually,” Barbara says. The one-level, three-bedroom, two-bath home was built in 1975. The front walkway is shaded by a large, old maple tree. Windchimes catch the breeze by the front door, which is decorated with a wreath of flowers. Arrangements of dried plants, family photos and art are placed throughout the house. The entryway leads into the large living room with a gas fireplace, big comfortable chairs and shelves for books and art. The wall has a series of photos of Walter’s relatives from Northern Italy. Near the fireplace there’s room for several art pieces depicting Native American traditions. The area has a large picture window providing plenty of natural light. The formal dining room, between the living room and kitchen, has a large chandelier over the table and a wet bar to the side. The bar with a sink was the style in the mid’70s when the home was built. For more casual or daytime dining, the couple Continued on pg. 34 >
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new digs
<continued from pg. 33
use a breakfast nook near the kitchen and sunroom. In the sunroom, wicker furniture ties the indoor/outdoor theme together. The area is full of plants and provides a view of the backyard with the large honey locust tree. Barbara says both the maple and locust trees are 80-100 years old. In the time they’ve been in the home, they’ve remodeled to make it wheelchair accessible. A narrow doorway was widened, doors were taken off the cabinets under the bathroom sink and a backyard deck was designed with a ramp up to it. Eventually, they may remodel the kitchen but for now everything fits their lifestyle. The home is furnished with many antiques, including an antique pie chest in the kitchen. The kitchen and sunroom showcase Barbara’s collection of chicken figurines and miniature houses. She has collected the chickens from all over and she has made or painted most of the houses. Her family photos are displayed in the front bedroom done in florals of sage green and pink. A portrait of a favorite horse is displayed there as well as art loved by her mother. “She loved roses,” Barbara says. Barbara gardens a great deal and enjoys flowers and a nice yard. The rose gardens in front of the home are something she appreciates but as any gardener knows, they are plenty of work. It’s a sort of love-hate relationship. “I’m tired of the thorns and getting stuck,” Barbara says. “They’ve got to be beautiful or out they go!” KARLENE PONTI is the special publications
writer for the Walla Walla Union-Bulletin. She can be reached at karleneponti@wwub.com.
Top: The home’s decorations include plants and a collection of miniature houses. Middle: An antique pie chest fits right in with the figurines and other decorations in the kitchen. Bottom: The large living room is accented by a fireplace and shelves to display family photos and Native American art.
34 Wall a Wall a Lifest yles
where in walla walla?
photo by Tanya Cooley
Last month’s clue This chiseled chin belongs to a figure who balances quite a basket, and the Valley is known for the fruits of his labor. The sculpture, by local artist Jeff Hill, was erected in 2003.
Answer The statue in front of the Walla Walla Community College Institute for Enology and Viticulture.
Last month’s winners Beverly Shortridge Ed Schneider Dan Fayette William Henry Julie Zander
Vince Ruzicka Sarita McCaw Lauren Page Shellie Daniel Kathy Binder
Clue latitude 46.08140 N, longitude 118.25554 W Anchored near the entrance to a popular walking trail, this sign tells the history of a famous World War II U.S. Navy vessel. The commander of the ship received the Medal of Honor after being mortally wounded in combat and going down with his ship in the Battle of Sunda Strait, Feb. 27, 1942.
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.
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Wall a Wall a Lifest yles 35
July E a c h m o nth the Blue Mountain Artists Guild sets up a new exhibit at the Dayton Public Library. Details: 509-382-1964. Uplay, ages 7-12, Jefferson, Pioneer, Eastgate Lions, Washington parks, hosted by the city of Walla Walla Parks and Recreation Department. 10 a.m.-3 p.m. Details: www.wwpr.us or 509-527-4527. The First Friday Art Walk continues through December. This self-guided tour gets you into the galleries to meet the artists. 5 -8 p.m. Details: artwalkwallawalla.com. Sapolil Cellars hosts live music on Friday and Saturday nights. Details: 509520-5258. The Wildfire hosts music on Fridays and Saturdays. 8 p.m., Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Walla Walla Sweets baseball at Borleske Field. 7:05 p.m. Details: wallawallasweets.com or 509 -5222255.
July 1-3
The Annual Pow Wow features traditional drumming, dancing, colorful costumes. Vendors offer food, art and more. Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
Through mid-July
Enj oy L ave n d e r F i e l d Days: U - Pick lavender, learn to make crafts such as wreaths and wands. Sunday-Friday, early June through mid- July, Blue Mountain Lavender Farm, Lowden. Details: 509-529FARM.
July 2-3
Every Saturday and Sunday, except during the Peach Basket Classic, through August, enjoy a Downtown Summer Sounds Concert at 4 p.m. at the Land Title Plaza, First Avenue and Main Street. Details: 509529-8755. 36 Wall a Wall a Lifest yles
Every weekend, the Walla Walla Valley Farmers Market sets up shop at Crawford Park, Fourth and Main. Details: 509-520-3647.
U-B file photo by Matthew B. Zimmerman
July 1
Through July 31
Tamastslikt hosts the traveling OMSI exhibit “Amazing Feats of Aging,” exploring the mysteries of why animals and humans age. Details: 541-966-9748.
July 5-6
The city of Walla Walla Parks and Recreation Department offers classes including drawing and watercolor. 5:45 p.m., Carnegie Center. Details: wwpr.us or 509-527-4527.
July 6
Plateau Restaurant at Wildhorse Resort & Casino hosts wine tasting the first Wednesday of each month. Details: 800-654-9453. T h e r e ’s m u s i c e v e r y Wednesday at Walla Walla Wine Works, 7-9 p.m. Details: 509-522-1261. Check out the Milton-Freewater Farmer’s Market, Wednesdays through Sept. 28, 4 p.m., 1221 E. Main St. Details: 541-561-0731.
July 7
Every Thursday is Open Mic Night at Walla Walla Village Winer y. 107 S. Third Ave. Details: 509 525-9463. Every Thursday you can taste wine at Walla Walla’s Harvest Foods. 3:30-6:30 p.m., 905 S. Second Ave. Details: 509-525-7900.
July 16-17
Milton-Freewater’s annual chainsaw carving competition, Logs to Frogs, pits chainsaw artists against each other to create frogthemed carvings. 8 a.m., Highway 11, across from Papa Murphy’s. Details: 541-938-8236. Walla Walla Sweet Onion Festival salutes the area’s famous onion. Two full days of entertainment, music, cooking and barbecue contests in downtown Walla Walla, as well as plenty of family friendly activities. Saturday night street dance features the music of Johnny No-Land Band at 5:30 p.m. and Locust Street Taxi, 8-11 p.m. Details: 509-525-1031.
July 4
The Fourth of July in the Park, Walla Walla’s community celebration of Independence Day. The all-day festival features live music and entertainment, crafts, food booths and more. 10 a.m.-6 p.m. Then at dark, fireworks are launched from the baseball field behind Blue Ridge Elementary. Sponsored by Banner Bank, the city of Walla Walla and the Walla Walla Union-Bulletin. Details: 4thofjulyinthepark.com.
4033.
In this July 4, 2009, photo, Merle Smith, of Fort Hall, Idaho, dances at Wildhorse Resort and Casino’s Annual Pow Wow.
July 7-9, 14-17, 21-23
The Walla Walla Community College Foundation’s annual outdoor summer musical is a popular fundraiser for scholarships. This year’s performance of “Hairspray” features the music and attitude of the 1960s. Fort Walla Walla Amphitheater. Details: 509527-4275.
July 8, 22
Summer Concerts continue at Three Rivers Winery with the R&B sound of Lisa Mann on July 8 and acoustic folk rock of Mike Wagoner on July 22, 6:30 p.m. Details: 509-526-9463.
July 9-10
A t h e n a ’s C a l e d o n i a n Games, a traditional Scottish festival, dates back to the 1800s. Events include Highland dancing, piping, sheep dog trials, athletic competitions and more. Details: athenacaledoniangames.org.
July 9-10, 23-24
Fast cars and excitement at Walla Walla Drag Strip, Middle Waitsburg Road. Details: 509-301-9243 or
visit wwdragstrip.com.
July 10
The second Sunday Spin-In demonstrates the craft of spinning. 1-4 p.m., Kirkman House Museum. Details: 509-529-4373.
July 10, 17, 24, 31
Vinyasa yoga for ages 12 and older, offered by the city of Walla Walla Parks and Recreation Department. Details: wwpr.us or 509-527-4527.
July 16, 30
The Bandstand Concert Series continues with music by Table of Contents on July 16 and the Ken Hanson Band, R&B, on July 30. 6 p.m., Pioneer Park. Details: 509-529-4373.
July 19
Hands-on Day Camps for kids age 9-11. The Pioneer Kids Camp, teaches how the pioneers lived. 9 a.m.3 p.m. Fort Walla Walla Museum. Details: 509 525-7703.
July 23
Mule Mania. Learn about mules and donkeys. Classes, parade and fun. Columbia County Fairgrounds, Dayton. Details: 509-3824825.
Family Movie Night, “Legend of the Guardians: The Owls of Ga’Hoole,” presented by the city of Walla Walla Parks and Recreation Department. At dusk in Borleske Park. Details: wwpr.us or 509-527-4527.
July 15-17
July 30
July 14-17
Experience history firsthand at the Dayton Depot Alumni Weekend Open House. Free admission, Dayton Historic Depot. Details: 509-382-2026. DHS Alumni Weekend. It’s the Dayton High School All-Alumni gathering, the weekend features a parade, picnic and parties. Dayton. Alumni details: 509-382-
Pink Ribbon Classic Horse Show, fundraiser hosted by the new 4-H club American Wranglers and Walla Walla Valley Horsemen to benefit the Walla Walla Cancer Center Special Needs Fund. 8 a.m., Walla Walla County Fairgrounds. Details: 509-540-2776.
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Amavi Cellars 3796 Peppers Bridge Road (509) 525-3541 www.amavicellars.com 2. Basel Cellars Estate Winery 2901 Old Milton Hwy. (509) 522-0200 www.baselcellars.com 3. Bergevin Lane Vineyards 1215 W. Poplar St. (509) 526-4300 bergevinlane.com 4. Bunchgrass Winery 151 Bunchgrass Lane (509) 540-8963 www.bunchgrasswinery.com 5. Canoe Ridge Vineyard 1102 W. Cherry St. (509) 527-0885 www.canoeridgevineyard.com. 6. Castillo de Feliciana 85728 Telephone Pole Road Milton-Freewater (541) 558-3656 www.castillodefeliciana.com 7. Don Carlo Vineyard By Appointment Only (509) 540-5784 www.doncarlovineyard.com 8. Dunham Cellars 150 E. Boeing Ave. (509) 529-4685 www.dunhamcellars.com 9. Five Star Cellars 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 13th Ave. and Abadie St. (509) 529-0736 www.wallawallafoundry.com/ vineyards
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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. L’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) 525-6502 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 212 N. Third Ave. (509) 529-7198 www.sevenhillswinery.com
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23. Sinclair Estate Vineyards 109 E. Main., Ste 100 (509) 876-4300 www.sinclairestatevineyards.com 24. Spring Valley Vineyard 18 N. Second Ave. (509) 525-1506 www.springvalleyvineyard.com 25. SuLei Cellars 355 S. Second Ave. (503) 529-0840 www. suleicellars.com 26. SYZYGY 405 E. Boeing Ave. (509) 522-0484 www.syzygywines.com 27. Three Rivers Winery 5641 Old Highway 12 (509) 526-9463 info@ThreeRiversWinery.com 28. Tertulia Cellars 1564 Whiteley Road (509) 525-5700 www.tertuliacellars.com
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29. Trust Cellars 1050 Merlot Drive (509) 529-4511 www.trustcellars.com 30. Va Piano Vineyards 1793 J.B. George Road (509) 529-0900 www.vapianovineyards.com 31. Walla Walla Vintners Vineyard Lane off Mill Creek Road (509) 525-4724 www.wallawallavintners.com 32. Walla Walla Wineworks 31 E. Main St. (509) 522-1261 www.wallawallawineworks.com 33. Whitman Cellars 1015 W. Pine St. (509) 529-1142 www.whitmancellars.com 34. Woodward Canyon Winery 11920 W. Hwy. 12, Lowden (509) 525-4129 www.woodwardcanyon.com 35. JLC Winery 425 B. St. (509) 301-5148
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36. Saviah Cellars 1979 J.B. George Rd. 37. Le Chateau 175 E. Aeronca Ave. 38. Reininger Winery 5858 Old Highway 12 509-522-1994 39. Plumb Cellar 9 S. First Ave. (509) 876-4488 www.plumbcellars.com 40. Mansion Creek Cellars 9 S. First Ave. (253) 370-6107 www.mansioncreekcellars.com 41. Watermill Winery 235 E. Broadway, Milton-Freewater (541) 938-5575 www.drinkcider.com 42. blue mountain cider 235 E. Broadway, Milton-Freewater (541) 938-5575 watermillwinery.com 43. Walla faces 216 E. Main St. 877-301-1181, ext. 2 www.wallafaces.com
Wall a Wall a Lifest yles 39
105629
UNION-BULLETIN
WALLAWA LLA UNION -BULLETIN
Tumac Machinery Walla Walla (509) 525 - 2010 www.TumacMachinery.com
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