JUNE 2011 LIFESTYLES

healthy lifestyles in the Walla Walla Valley

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

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table of contents

june 2011

chef’s table 10 The Ceil Blaine crafts the culinary experiences at Waterbrook Winery.

with wine 14 Living In Japan, writer Peter Musolf conducts a blind taste featuring Washington wines.

& mortar 18 Brix What did William Shakespeare drink? The answer’s in the sack.

at large 20 art “Mares ’n’ Music” sets the majesty of expert horsemanship to music from the Walla Walla Symphony.

search 24 The for serenity The Trilogy Family Support Group brings together family members of substance abusers.

gardens 34 secret This backyard garden in MiltonFreewater is a journey over land and water.

homes 36 historic This Craftsman is a combination of classic features and classy updates.

44 can’t-miss events in walla 45 where walla?

46 Wine map

32

Training with tots 6 Walla Walla Lifestyles

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E di tor’s C ommen ts

/ by Rick Doyle

The Valley takes care of its own There are so many things to be thankful for, here in the Walla Walla Valley. We have documented many of them in these pages over the last few years. Most of them are happy and positive.

This month we detail a more serious situation as we observe a group dedicated to supporting those who have a family member stuck in the vicious cycle of addiction. There is nothing happy or positive about drug and alcohol addictions.

One thing to be thankful for is the local recognition that families and friends coping with this insidious disease need a place where they can go and people with whom they can share their burdens and their pain. Only those who have walked this lonely road can truly understand.

This support, provided by the members of Trilogy, shows people they are not alone. Those in need can find a shoulder to lean on … or to cry on. They do not have to traverse the bumps and the potholes alone. This compassion for others is one of the most endearing traits of this Valley.

The beauty of our art community is endearing, as well. One of the most unusual events is “Mares ’n’ Music.” It blends the western heritage of horsemanship with the enjoyment of music provided by the Walla Walla Symphony. You can read about the upcoming event in “Art at Large.”

For those who define beauty as the quiet solitude of a lovely garden, we will take you on a tour of Tammy and Ray Kelso’s Secret Garden in Milton-Freewater.

The earthquake and tsunami in Japan haven’t stopped the Japanese from developing a taste for Washington wines. Peter Musolf hosted a wine tasting with Washington wines in Japan and shares the experience and comments in “Living With Wine.”

In addition to these stories, we have our regular features, such as “Chef’s Table,” in which we chat with Ceil Blaine of Waterbrook Winery, and “Historic Homes,” which walks you through Bruce and Pam Bond’s home at 209 N. Division.

In good times and bad, it’s hard to beat the Lifestyles of the Walla Walla Valley. Enjoy!

June 2011 Pu blish er

Rob C. Blethen E di tor

Rick Doyle A dv e rt i si ng Di r ec tor

Jay Brodt M a nagi ng e di tor

Robin Hamilton P r o d u c t i o n ma n a g e r

Vera Hammill de sign er

David Brauhn Con tr ibu t ing w r it er s

Sheila Hagar, Andrew Holt, Margaret Jamison, Catie McIntyre Walker, Karlene Ponti P h o t o g r ap h e r s

Darren Ellis, Margaret Jamison, Colby Kuschatka product ion sta f f

Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows Sa l e s S t a f f

Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman Copy E di tor

Chetna Chopra Fa s h i o n / B e a u t y E d i t o r

Elliot LaPlante E di tor i a l A ssis ta n t

Karlene Ponti A dm i n is t r at i v e A s sis ta n t

Kandi Suckow Cover: Photo by Colby Kuschatka F o r e d i t o r i a l i n f o r ma t i o n

Rick Doyle rickdoyle@wwub.com Robin Hamilton robinhamilton@wwub.com

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food

by Andrew Holt

/ photos by Darren Ellis

Ceil Blaine 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.

10 Wall a Wall a Lifest yles

Two years ago, Precept Brands, the parent company of Waterbrook Winery, and now, of Canoe Ridge Vineyard, decided to develop a culinary division to bring the entire wine experience to its clients. To date, it is the only winery in Walla Walla that has a fulltime chef. Ceil Blaine, the former owner and executive chef of the restaurant Luscious by Nature, is that chef.

LIFESTYLES: So, it’s different in that you know exactly what you are cooking instead of having someone walk in the door and order one of many things off the menu.

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CHEF BLAINE: Yes, we’re not a restaurant

at all. One of the things that I do is I’m always putting together menus for different groups that come in. They don’t order a LIFESTYLES: You’ve owned and cooked specific thing. So, what I do is I put together for restaurants. How is this job different a menu of what’s local and what’s happening 13th & Abadie from working in a restaurant? right now,St.so509.529.0736 I change my menus all the time depending on what’s available. It’s really CHEF BLAINE: You have to be very wonderful to do it. precise about portions, because when I cook for an event, then I’m done. It’s kind of crazy. Last Saturday I had a group come in LIFESTYLES: Give me a couple of examfrom Seattle and had 33 people ... a 33-plate ples of this process. lunch, and three hours later I had 275 wineclub members picking up their wine, and we hosted a barbecue.

Continued on pg. 12 >

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Blaine possesses the perfect background for the position. Not only does she have 20 years of cooking and catering experience, but also seven years under her belt as a corporate-event planner.

For years she had put on large events for the Seattle Chamber of Commerce.

Her understanding of presentation, along with her mastery of cooking, is critical to achieving Precept’s mission of providing the complete wine and culinary experience.

As culinary director and executive chef, Blaine does everything from selecting cheeses for the winery tasting rooms to serving meals for wine brokers and catering weddings and birthdays held at Waterbrook Winery. She says that she finds her position exciting and very rewarding.

Wall a Wall a Lifest yles 11

food

<continued from pg. 11

One Winery, two labels, three cows...

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Spofford Station winemaker, Lynne Chamberlain is the only native of Walla Walla to manage her own vineyards, produce her own wines and raise Cabernet Cows to boot!

Don’t miss her many 90+ point wines at the tasting room at the vineyards or in the new location.

Click for today’s schedule.

CHEF BLAINE: Nelson Irrigation just brought 13 Chinese delegates with an interpreter, which is not uncommon for us as well, and I did a five-plate lunch for them with a wine tasting. We also have a ranch in Prosser, and for the last three years the Washington Wine Commission has brought an international group of anywhere from 100 to 150, and I prepare the meal there.

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LIFESTYLES: So what did you

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CHEF BLAINE: Well, I decided not to do seafood because that’s a given that they do that. (Smiles.) I started off with a wild green salad. The second course, I did a wild mushroom risotto and then a flank steak with some beautiful asparagus, and then I made them my cheesecake with syrah syrup.

LIFESTYLES: When did you know cooking was your destiny?

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BLAINE: According to my mother, at the age of two I was designing my plates of food before I ate them. I guess when they say you have a destiny ... I guess that was it for me. (A hearty chuckle.) I’ve always loved and connected to the whole process of cooking and creating and experimenting with food. I find it very rewarding to give that offering to

friends and family or doing it at work.

That’s the ultimate for me. I love taking something basic and making it five different ways.

LIFESTYLES: It sounds as though the creative process is very dear to you.

CHEF BLAINE: When I teach classes, I want them [my students] to think about food — how it is to work with food and not necessarily giving them boundaries. I like people to experiment. I always love to do unusual things with herbs in desserts.

I like the textures and the colors and the contrasts of everything. The presentation is very important to me.

When they let me, I like to do the flowers as well, and the tablescapes.

I could get totally carried away. It’s a good thing I don’t have a cot here, because I’d be here all the time.

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CHEF BLAINE: I love to play bridge, and I love to play golf.

LIFESTYLES: What’s your handicap?

CHEF BLAINE: You can’t write it down (Laughs.) I love to travel. I’ve traveled everywhere from India to Europe. Traveling is such a wonderful way to understand the foods of different cultures and the different textures of a society. I enjoy that so much.

Peace of mind…

LIFESTYLES: What’s your favorite type of food?

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CHEF BLAINE: I love a meal where

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wine Living with Wine / by Peter Musolf

Tasting Washington in Japan

In a small corner of this bibber’s paradise, 50 Washington wineries, including 15 from Walla Walla, have established a modest home.

Despite the flood of alternatives, Japan’s interest in this wine is serious and growing.

The Washington Wine Commission considers Japan its most important overseas market.

In 2009-2010, for instance, a tough period for wine worldwide, Washington wine in Japan notched a 267 percent year-on-year increase, July-to-June’s wholesale total reaching $2.6 million (36,341 cases), says the WWC. This is just a fraction of California’s $76 million, or the $600 million France racked up. But according to Joaquin Rodriguez, wine manager at the Shinagawa Dean and Deluca, a large Tokyo delicatessen with an extensive line of international wines, Washington wine competes well on quality and price against similar products, whether from Napa or Bordeaux. Its potential, Rodriguez adds, is nothing short of great. Influential Japanese food magazine Cuisine Kingdom, in a recent flattering write-up, confirms that Washington wine is appearing increasingly often on restaurant wine lists.

To understand better what Japanese consumers like, I put on a tasting at my home in Yokohama, inviting five locals to join me. The tasters were moderately to highly experienced amateurs and included both men and women. Their ages ranged from 35 to 71.

We sampled 12 bottles in four sets, or “flights.” Six of the bottles were Washington wines, all made in Walla Walla or, in two cases, Mattawa. First we drank the wines blind and ranked them according to preference. Then 14 Wall a Wall a Lifest yles

Photo courtesy of Peter Musolf

Wine’s globalization is possibly nowhere so clear as in Japan. In a market topping $1 billion in annual sales, Japanese wine drinkers enjoy an Eden of choice, at prices no worse — and frequently better — than elsewhere.

we unveiled the wines and discussed and rated each bottle’s package design. Finally, we resampled the wines with food. All five whites (the first two flights) were compared together in a single ranking according to taste preference. With the reds, because there were so many, we ranked the two flights separately.

I chose to group wines according to grape variety and/or style. Flight One: riesling Flight Two: Rhône-style white blends. Flight Three:

Bordeaux-style reds. Flight Four: syrah. Design rankings were for the full sets.

You’ll see from the chart on the following page that the Washington whites didn’t show as well as the state’s reds. Each wine was distinctive, carefully crafted by a wellregarded winemaker. Even the three rieslings, though made from the same grape, differed noticeably in style. On the whole, the tasters found the Flight One wines “easy drinking.”

Continued on pg. 16 >

tasting results

F light O ne – R iesling

Whi t e Wi ne 2009 Kung Fu Girl Riesling (C. Smith,

R a nk i ng Blind Taste: ●● Package Design: ●●●

Evergreen Vineyard, Columbia Valley)

2007 The Lodge Hill Dry Riesling (J. Barry, Clare Valley, Australia)

Blind Taste: ●●● Package Design: ●

2008 Siefersheimer Riesling Trocken vom Porphyr (Wagner

Blind Taste: ● Package Design: ●●

TASTING ROOM 18 North Second Avenue Walla Walla, WA 99362 Hours: Thursday, Friday, Saturday

F light Two – R hône -St yle B lends

Stempel, Rheinhessen, Germany)

F light Tthree – B ordeaux St yle

& Monday 10am to 4pm Sunday 11am to 4pm

2006 Melange Blanc (Waterbrook, Columbia Valley)

2009 Côtes du Rhône Les Laurelles

Blind Taste: ●●●● Package Design: ●●●●●

(509) 525-1506

Blind Taste: ●●●●● Package Design: ●●●●

WINeRy ANd VINeyARd

(Les Vins de Vienne, France)

1663 Corkrum Rd. Walla Walla, WA 99362

R ed Wi ne 2007 Merlot (Nelms

F light Four – Syr ah

Kung Fu Girl, one taster commented, was “a good wine for food, but it lacked interest.”

The assertive style of the Lodge Hill made another taster, who had some experience with Washington’s bold reds, think it, too, might come from Washington. Most found the French white too herbal and didn’t associate it with our state. Waterbrook’s ripe, hefty Melange Blanc struck nearly everyone as coming from Washington. Overall, the complex, minerally, relatively lean Wagner Stempel best fit our idea of what a white wine should be.

Washington reds made a better impression, gaining the top two spots in each flight. As with the whites, the competition included wine from notable winemakers. The Magari comes from the house of Angelo Gaja. The Beau Soleil was made under Michel Rolland.

Washington’s good results here support Rodriguez’s claim that the wines compete well on taste. However, each wine was a notch more expensive than its non-Washington competition. Next time, I’ll need to pick pricier opponents. If the Washington reds come out on top again, we’ll have proof Rodriguez is right to display, as he does in his shop, Woodward Canyon’s Artist Series side by side with the more expensive Bordeaux of Château Cantenac Brown.

While the German riesling was a clear-cut winner, the races among the reds were tighter.

Dunham Cellars’ Trutina topped Nelms Road by three points and outdistanced Magari by seven. The syrahs from L’Ecole N° 41 and Charles Smith were only one point apart, while the Torbreck finished four points out. (The sidebar doesn’t include scores.) The Trutina, tasters remarked, was straight, powerful, balanced and easy to understand.

Classic American, one person said, and I hope she wasn’t being ironic. The Magari nose drew raves, but its tangy flavor didn’t persuade. Among the syrahs, high levels of sweetness and oak kept the Boom Boom and, especially, the Woodcutter from overtaking L’Ecole.

Package design is important when shoppers are unfamiliar with a wine. That’s why I asked my tasters how they liked the labels, both as design and as sources of information. Among the whites, the minimalist, gray-and-silver striped Lodge Hill came out ahead. Everyone agreed Kung Fu Girl in her kimono and black lipstick was striking, yet the package’s loopy Orientalism made them suspicious about

Road, No AVA, Wash.)

2006 Trutina (Dunham Cellars, Columbia Valley)

2007 Magari (Gaja Ca’Marcanda, Tuscany, Italy)

Blind Taste: ●●● Package Design: ● (tie)

Blind Taste: ●●●● Package Design:●●●●●●

2007 Syrah (L’Ecole No 41, Columbia Valley)

Blind Taste: ● Package Design: ● (tie)

2008 Boom Boom Syrah (C. Smith, Columbia Valley)

Blind Taste: ●● Package Design: ●●●●●●●

Barossa Valley, Australia)

appointment only

Blind Taste: ● Package Design:●●● (tie)

2006 Château Beau Soleil (Pomerol, France)

2009 Woodcutter’s Shiraz (Torbreck,

Winery visits by

R a nk i ng Blind Taste: ●● Package Design: ●●●●●

springvalleyvineyard.com

Blind Taste: ●●● Package Design:●●● (tie) 83228

Wall a Wall a Lifest yles 15

wine

<continued from pg. 15

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what’s inside, they said. At the same time, the group didn’t prefer traditional labels. Both French wines had those; both landed near the bottom. Among the reds, L’Ecole’s schoolchild drawing, no less playful than the Kung Fu Girl, was a winner in a tie with the Magari’s lesson in modern elegance.

After the label discussion, we tasted the wines with food. My purpose here wasn’t to find ideal pairings but to suggest flavors to the tasters and see if I could get them to change their blindtaste opinions. This was worthwhile, I thought, because Japanese drinking habits differ from French or American ones. Aperitifs and sunset sipping are rare in Japan. Instead, wine is usually served with a meal. Of the many different nibbles I served, a thin strip of lemon peel in tempura batter flavored with crushed anise candies suited all the whites, the tasters felt. With the reds, a medallion of rare lamb rolled round a mint leaf, half a black olive and a dribble of olive oil was the all-rounder. With the whites, no significant changes occurred when, at the end of the eating, I asked again for favorites. With the reds, on the other hand, two drinkers changed their favorites, post-food. One taster chose the Nelms Road, and the other elevated the Magari to favorite-red status. In both cases these tasters had rated the

respective labels low, which suggests a positive food effect.

The Washington Wine Commission has been active in Japan since 2002. Rodriguez is grateful for the WWC’s promotional support, including a local version of Taste Washington, and optimistic the good word will continue to spread. He believes more food-magazine coverage could be a key to further success, especially if the articles advise pairing wines with simple, everyday Japanese eats such as “katsudon,” the popular deep-fried pork cutlet rice bowl meal.

Rodriguez points to his house-label Columbia Valley sparkling wine (a custom packaging of Domaine Ste. Michelle’s Luxe) as a consistent top seller. His clients are probably on to something.

It’s a wine nicely suited to umami-rich Japanese cooking.

“Do your customers know where the Columbia Valley is?” I asked Rodriguez. “No,” he replied, “but they do recognize Walla Walla.”

Why is that? “It’s easy to pronounce,” he said. He could also have mentioned that these sounds are familiar and easy to remember: They mean “smile, smile” or “laugh, laugh” when translated into Japanese.

Peter Musolf divides his time between Walla Walla

and Yokohama, Japan.

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wine Brix & Mortar / by Catie McIntyre Walker

What would Bill drink? he announcement of the 120-year-old gas plant transformation into the new Power House Theatre has been exciting news for our citizens, local businesses and visitors to Walla Walla.

The new theater will be filled with the sights and sounds of Shakespeare. With all of the hustle and bustle of the remodel and the events and plays planned for the new theater, we wonder: “What was the favored drink poured at the Blackfriars Theatre in London? What did Bill drink?”

History tells us that wine has been a staple of European diets for centuries and, of course, it was a staple during the life and times of William Shakespeare. The citizens of Shakespeare’s era not only enjoyed sipping wine, but they had started to look at it as more than just a refreshment and actually as a substitute for drinking water. The upper class enjoyed it regularly and would soon come to discuss the virtues and romance of wine.

However, the grapes from England were not satisfactory for winemaking, so Elizabethan oenophiles imported wines from other parts of Europe, such as France and Spain.

“Sherris-sack,” also known as “sack,” from Spain was becoming an important wine for the Elizabethans. “Sack” was an old wine term for aged white wine that had been fortified with brandy. We are familiar with that ambercolored wine, which is now known as sherry.

Today there is also a popular mainstream label of sherry called “Dry Sack” that has been around since the late 1800s.

William Shakespeare declared his love for sherry through his plump fictional character Sir John Falstaff, who was famously featured in “Henry IV, Part 2,” announcing: “If I had a thousand sons, the first humane principle I would teach them should be, to forswear thin potations and to addict themselves to sack.”

During the time of Shakespeare, there were at least 100 ale and beer breweries in London. It is believed that “Macbeth” was first performed at a theater north of London around the year 1605, and at the same time and in the same area of London the town council 18 Wall a Wall a Lifest yles

agreed to restrict the number of brewers as a way to halt the continuing rise in the price of fuel wood.

So, if you think the ongoing battle over gas prices is something new, it might be useful to remember that even back then there were rises in fuel prices It is said that, of the two fermented malt drinks, Shakespeare enjoyed ale more than the hoppedup beer. Shakespeare was born and raised in rural Stratford, England, and was no fan of these new, citified beers. He was a country boy, after all, and was raised on ale as his father was the mayor and the official ale taster in Stratford.

The job of official ale taster was an important and well-respected one, for even the queen drank this brew.

I think Shakespeare possibly used Hamlet to express his disdain for the hoppy liquid. Hamlet contemplates death and asks his companion, “To what base uses we may return, Horatio! Why may not imagination trace the noble dust of Alexander till he find it stopping a bunghole?”

In other words: In the phrase “ashes to ashes, dust to dust,” we return to earth as dust,

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and earth is used to make clay, clay was used to make bungs, and bungs are used as beer-barrel stoppers.

And last but not least, there was mead, the ancestor of all fermented drinks being poured around the tables of the Elizabethans. Also known as “honey wine,” mead is the oldest alcoholic beverage known to man and is simply the result of a fermentation of water, yeast and honey, with maybe a few spices and herbs tossed in. There were many variants added depending on where the mead was produced in countries and cultures around the world.

Mead can also be fermented with additives such as apples, maple syrup, currents, berries, rosehips and even chili peppers.

Shakespeare brings up metheglin, (known as “spiced mead”) in his plays “Love’s Labor’s Lost” and “The Merry Wives of Windsor.”

Whether it be ale, beer, sherry or wine, these beverages are nothing new to our century and have been produced and consumed since man first discovered that these sugar solutions of different origins, if left standing, would ferment naturally and spontaneously. Man also discovered that not only was the beverage rather tasty, but fermentation was a way of preserving liquids — a useful discovery since he didn’t have a fancy stainless steel, French double-door refrigerator to plug into his cave or manger.

“I am weary, yea, my memory is tired. Have we no wine here?” exclaims Shakespeare’s eponymous hero in “Coriolanus” as he rides into camp.

One thing we can be certain of, as the fans of Shakespeare gather in Walla Walla to enjoy his works at the new Power House Theatre, they will never have to utter nor will we ever hear those five little words, other than those spoken on stage, “Have we no wine here?”

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Wall a Wall a Lifest yles 19

art at large

by Margaret Jamison

Riding high

/ photos by Ed Dorn

‘Mares ’n’ Music’ is an aristocrat’s cup of musical tea Of the many things I am thankful for in this life, two are these: that I love music and that I love horses.

There are, to be sure, people who love one or the other (or neither, poor souls), but I am one of the lucky ones who love both.

How Habsburgian of me. Perhaps in a previous life I was of Austro-Hungarian nobility, taking an afternoon’s entertainment at the Spanish Riding School in Vienna, watching the Royal Lipizzaner Stallions perform their “Airs Above the Ground” and prancing in formation to “Marche Militaire.”

In this life, however, I am fortunate to be on hand for the Walla Walla Symphony’s Fifth Annual “Mares ’n’ Music,” an event that brings the Walla Walla Symphony together with horses and riders from around the region for an afternoon of equestrian paces choreographed to music. It recognizes, as the imperial Habsburgs did over 400 years ago, the joyful combination of music and horsemanship that makes for a uniquely satisfying experience.

These two facets of Walla Walla culture don’t often meet, but when they do the effect is one of delightful surprise — the music lovers enchanted with the horses, the horse lovers taken with the music.

This somewhat humbly named program is an annual sellout, garnering an audience of up to 800 people from both camps.

Conductor Edward Dixon, recently retired from the Whitman College Music faculty, chooses music appropriate for a Sunday afternoon family concert that also provides the rhythm and flow necessary for coordinated equestrian moves. Riders have six weeks to work with the music, and although some riders do improvise with their mounts, most of the performers plan ahead — a practical concern 20 Wall a Wall a Lifest yles

Walla Walla Symphony musicians play the score for a unique display of horsemanship.

when dealing with multiple thousand-pound animals moving together in an enclosed space with tiny humans on their backs.

Music this year will include medleys from “Oklahoma,” “My Fair Lady,” and “The Empire Strikes Back,” and classics such as Handel’s

“Water Music,” a Haydn symphony and Sousa’s “Stars and Stripes Forever.”

The majority of the event’s performers ride Western style, as opposed to English or dressage. Mostly this means the saddle is bigger, the reins are held in only one hand,

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A chandelier adds another touch of elegance to the arena.

upright; both discourage flapping elbows.

Audiences love the fast-paced routines of the Walla Walla Wagonettes, Blue Mountain Riders and Crossfire Drill Team. Family Continued on pg. 22 >

102562

and cues given to the horse via “neck-reining.”

(English riders use a small saddle and hold one rein in each hand, guiding the horse directly through the bit in its mouth.)

There are also differences in certain gaits, but otherwise the postures are similarly

Wall a Wall a Lifest yles 21

art at large

<continued from pg. 21

if you go “Mares ’n’ Music” happens June 12 at 3 p.m. in the Expo Arena at the Fairgrounds.

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Two young riders guide their horses expertly around the arena.

groups such as the Umapine Riders may perform with ponies as well as larger mounts, and some groups comprise not only members of the same human family, but of the same equine family as well. The roots here are very deep, indeed.

Some riders sometimes offer “freestyle” performances, a combination of improvised and choreographed moves.

The afternoon is rounded out by duets, a few dressage practitioners, and a kids’ vaulting group that entertains by doing gymnastics on the backs of their steeds.

Before all this can take place, however, the Expo Arena at the Fairgrounds must undergo a major transformation from utilitarian to festive. Ring panels are lent by the Walla Walla Valley Horseman Association, tarps are laid over the orchestra area, chandeliers are hung, and the whole place decked out with jaunty flags and red, white and blue bunting.

One necessity for this complicated event is the single dress rehearsal the day before the performance. Riders and musicians get the horses used to the motion and sounds of the live orchestra and hone their timing to achieve a perfect ending to each routine.

The entire production is coordinated by Shane Laib, who has an additional job during the performance: He must make sure each horse enters the arena successfully, not always as easy as it sounds. Horses may spook at passing through the wing curtains, and some require a calmer companion, or “babysitter” horse, to help them cope with stage fright.

In years past he has had to deal with a heat wave, unclear sightlines, getting clobbered by an overly excited Friesian, and the premature departure of the horse that had just pulled the Maestro’s “chariot” into the ring. Fortunately the Maestro kept his balance, dignity intact.

Pulling off a smooth afternoon event in the face of such unpredictability is an art in itself.

So take an aristocratic break from routine and experience this rare form of entertainment.

It’s an afternoon fit for a king. Or an empress.

Margaret Jamison is an artist and writer living in

Walla Walla. Contact her at art.jamison@gmail.com.

22 Wall a Wall a Lifest yles

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Wall a Wall a Lifest yles 23

by Sheila Hagar

/ photos by Colby Kuschatka

The Trilogy support group offers an oasis of peace for those with family members fighting addiction.

24 Wall a Wall a Lifest yles

For soldiers who have been through hell, the 15 or so people in the darkened room on Penny Lane seem to be doing just fine at first glance.

Folks have arrived after work, where life is mostly predictable. Many wear the uniform of the corporate world — the shined shoes and styled coiffures. And there’s a lot of laughter for those who are as surely biding time in their foxholes as fighters anywhere. Not hiding, just looking for solid shelter.

These moms, dads and siblings are, however, fighting for the most personal of causes — keeping a child, brother or sister from bombing out of life through substance or chemical use.

Sometimes, both together.

This war room is at the Children’s Home Society of Washington, a temporary placement for Trilogy’s Family-Support Group.

Trilogy Recovery Community is a grassroots, nonprofit community collaboration of parents, youths, residents and community leaders. The organization’s goal is to reduce the devastation caused by alcohol and other drug addictions through advocacy for community-based recoveryContinued on pg. 26 > Wall a Wall a Lifest yles 25

health

The Trilogy Family Support Group ends each meeting with the "Serenity Prayer," and one word, "Hope!"

<continued from pg. 25

support services for teens, young adults and their families.

Since 2004, Trilogy has offered community education programs, parent- and familysupport groups, and recovery-support services for Walla Walla families. In 2009 it became part of the national recovery movement spearheaded by the Faces and Voices of America in Washington, D.C., with a focus on youths and families.

Kathy Ketcham, Trilogy’s administrator, has been part of the family-support group from the beginning. The mother of an addict son — who is now nearly four years clean and sober — has seen it all.

Walla Walla County’s youths struggle more with substance use than those of the state as a whole — among local 10th-graders who answered the 2010 Healthy Youth Survey put out by the state Department of Health, 34 percent indicated they had drunk alcohol in the past month, and nearly 27 percent acknowledged they had used marijuana or hashish.

Both numbers are six percentage points or higher than the state average.

Despite those statistics, parents attend their first meetings scared and reluctant to talk, Ketcham says. “They are afraid their story is unique, that others will not understand.

In the Heart of Walla Walla

Mother and daughter, Lenna and Tiffany Buissink, have teamed up for strength and to be a rock for others attending Trilogy Family Support.

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They’ve lived with the shame and guilt of this disease. They’ve suffered in silence.”

A child’s substance addiction is a topic usually reserved for mere whispers behind a closed door, not spoken aloud. And definitely not in a room full of strangers, she adds.

For how could anyone possibly understand the horrific stories of attempted suicide, overdoses, crime and relationships held hostage by this terrible enemy? But parents learn when they begin coming to the support group that this may be a sanctuary, the only safe spot, for all of that, Ketcham says. Indeed, in this sad war, those stories become medals of sorts.

There’s Dana, enlisted four years now. From her daughter’s first moment with marijuana at 13, the girl fell down the rabbit hole, she says. “Lots of kids tried pot, but they finished high school and went away to college. My daughter did not.”

Dana’s family life was overtaken by all that followed — rehab programs, harder drugs, accelerated use, “dirty” urine tests.

Now 20, that girl has a child of her own, “whom we love very much,” Dana says, looking around at her fellow warriors.

They, in return, smile, celebrating a moment when Dana, who requested her last name not be used, can simply be a doting grandmother.

The good news on this day, seven or so years from that first skirmish, is that her daughter expressed interest in drug counseling last month and actually went to a session. Dana, smiling down into her lap, tells the group, “She wants to have a life, and she knows she can’t this way.”

A round of congratulatory sentiments goes up from the group, which has packed the meeting room.

Continued on pg. 28 >

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<continued from pg. 27

What Dana said is important, says Lenna Buissink, a parent of an addict and a former addict herself. She attends with her daughter, Tiffany Buissink. Tiffany is here on a second tour of duty — her mom’s issues were followed by her brother’s.

No matter how long it takes for a family member to regain health, Lenna says, “we never give up.”

Marla Morrell has walked this road for a long, long time. Her son, “John,” drank and drugged at age 13 and was the second kid thrown into Walla Walla’s then-new Juvenile Justice Center.

He’s 29 and still using, with a lifetime of problems between then and now. “He says he doesn’t, but I know he does. John said he would go to rehab when he was in jail. But he didn’t,” she says. “It affects the whole family.”

Morrell, her pretty face suddenly drawn, accepts the group’s murmur of recognition.

“You get tired. You get pissed.”

Just what the addict is looking for, notes Randy Pierce. “They live off that response.

That’s my daughter,” he says, pointing to his eldest girl. “My youngest …” His voice trails off as he puts his head on his hand and looks away. No one blinks an eye, because this is the price of admission — standing beside a comrade in this same trench.

Morrell, a Trilogy board member, has seen at least 50 families come through the support group, she says. The weekly sessions help people understand what a family is up against.

It’s not just the shared stories, but the ongoing education about addiction through the experiences of the families, she explains, “like why their kid is acting like they do. You never lose the love for the child, but you don’t like the personality the addiction has created.

When my son isn’t using, I see ‘him’ again.”

Being here, this night and others, means not being alone in the grieving process, says Amanda Ewoniuk, who is here with her parents. “We are all at different points here …

It’s the child taken away from us.”

Ewoniuk attends as an older sibling who watched her little sister, Samantha, go under the influence at age 13. “I think we are all so much more informed about addiction, about cause and effect.”

And such knowledge has a ripple effect, Tiffany Buissink believes. Her mother’s battles with addiction arm Tiffany with ammunition. “I can use that, as a teacher now, and potentially save a kid. Save a family. I’m inspired to help other people because of the shit I’ve walked through.”

She blows out a short laugh. “It makes me 28 Wall a Wall a Lifest yles

Julie Johnson’s 31 year old son continues to deal long-term with addiction to alcohol.

almost a better person.”

Everyone here knows people who think the exact opposite. Some are in their own families. From having friends cross the street to avoid contact, to relatives who ask after the healthy children but seem to not remember the addicted child, it creates a pain only others here can know, Ketcham says.

“You don’t talk with your friends about it,” Dana chimes in. “They are sick of hearing if, and they are also thinking, ‘It’s really your fault. You did something.’”

Without a friend to lean on, “you start using the family in a sick way,” she adds.

And there is agony when, say, your son can’t find a date for prom because no parent trusts him. Or yet another job goes down the tubes for your kid — who else is going to know the taste of those particular tears?

“I call this my ‘drug’ group,” one woman says cheerfully. “It’s how I bring it up with people.”

In many cases, without outside support,

parents dealing with this crisis fall into a trap of nearly preset responses while being manipulated by the addict, Ketcham says.

Until someone is ready to make it stop.

“Usually the mom pulls out of the situation first. When you come to Trilogy, you stop playing your role. Then there is no reason for the husband to be mad. “There is no cure, but Trilogy saves the family.”

That’s what the group is, says Diana Pierce, mother to Amanda and Samantha, as well as son Ryan. “This is where we start putting our lives in order, when we start restoring.”

But taking that first step can be like leaping into a canyon. Blindfolded.

Julie Johnson came into Triology hating everyone, she reminds those sitting in the room, which is now shadowed by dusk. No one turns on a light. Her son is 31 and started drinking in high school, Jones says. “I know because I work there.”

His bullet is vodka, she clarifies. “Straight.”

The family has tried everything to help,

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including sending him to detox and rehabilitation while he was studying at the University of Idaho.

Nothing lasted for long, and Jones found herself becoming reclusive. “I stay in my classroom. I stay in my house. What he’s done has changed everything about my life.”

She doesn’t hate her son, Johnson says. But she’s filled with frustration and embarrassment. “He got a job at Fred Meyer, cleaning toilets, so he could drink on the job.”

At least that’s what her son has told her, but he constantly lies, as well. He also refuses help because, as much as he hates it, he doesn’t want to stop drinking. “My son said it’s not my fault, that he loved his childhood here. And he loves drinking …

I have this conflict all the time. I think I am going to have to live with this the rest of my life.”

Continued on pg. 30 >

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<continued from pg. 29

Here Johnson turns to the group. “So what do you guys think?”

Out of the room’s deep quiet, Ketcham speaks. “I think you’re exhausted.”

Diana Pierce asks permission to read a piece about trusting God with our children, and does so. Johnson listens but seems none too sure God is nearby or that faith is in the battle plan.

Nonetheless, “every single person here gives me something new,” she points out. “These are my best friends, and I don’t even know where they live. I don’t even have coffee with them.”

The time is up for today, and this borrowed space must be returned to the Children’s Home Society. The beleaguered family members will return to a more private war for another six days.

Change is on the horizon, however. The use of a house on Poplar Street has been granted to Trilogy by Providence St. Mary Medical Center. With elbow grease and volunteer hours, the space soon will be transformed into an office for the group — its first real home. “Where, if you move a chair, you don’t have to worry about moving it back,” Lenna Buissink says with a laugh.

The new headquarters will host a variety of activities, including yoga, and Alcoholics Anonymous and Narcotics Anonymous sessions for youths. This group will meet there, as well, finally having a place to keep materials and host a social event on occasions.

In the meantime, these weary troops prepare to leave the cocoon of understanding and acceptance and head for home in the early evening.

But first, the traditional battle cry.

With arms encircling one another’s shoulders, they recite: “God, grant me the serenity to accept the things I cannot change, courage to change the things I can, and wisdom to know the difference.”

Sheila Hagar is a reporter for the Walla Walla Union-Bulletin. She can be

reached at sheilahagar@wwub.com.

Glen Heffley has a 16 year-old daughter in treatment. The support group has been very helpful, he said. "It's comforting in the fact that people get through it. Very comforting. It's a place to get it all out on the table."

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Exercise with junior!

Staying in shape when youâ&#x20AC;&#x2122;re a busy mom can be tough.

Here are a few exercises you can do with your child that are great for you and fun for your tike!

Push-ups with baby step 1: Kneeling, place your baby on the floor. Slowly bend forward to

place your palms flat on the mat, keeping hands shoulder-width apart and directly in line with your shoulders and your fingers facing forward. Stiffen your torso by contracting your core and abdominal muscles. step 2: Slowly lower your body toward your baby while maintaining a

solid torso and keeping your head aligned with your spine. Do not allow your low back to sag or your hips to rise upward during this downward phase. Continue to lower yourself until your elbows are in line with your shoulders and you can kiss your baby. Your elbows should either remain close to the sides of your body or flare outward slightly. step 3: Press upward through your arms while maintaining a rigid torso

and keeping your head aligned with your spine. Do not allow your low back to sag or your hips to rise. Continue pressing until the arms are fully extended at the elbows.

V-sit rotations with child Step 1: Sit on the floor back-to-back with your

child. Bend your knees, the centers of your kneecaps lined up with your hip joints and the second toes on your feet. Press your feet firmly into the floor to create stability through the legs and hips. Hold the medicine ball in both hands right in front of your chest; both parent and child should maintain tall, straight spines and engage the abdominals throughout the exercise.

32 Wall a Wall a Lifest yles

Step 2: With the medicine ball, rotate left while the child ro-

tates right and hand the medicine ball to the child ensuring that he or she has a firm grip on the ball before you release it.

Step 3: The child takes it with a firm

grip and rotates to his or her left while the parent who just released the ball rotates right in order to grab the ball on the other side.

Step 4: Continue this rotation 8-10

times, then switch directions and repeat.

Squat with baby step 1: Center your baby in the middle of your torso. Stand with

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your feet slightly wider than hip-width and your toes turned slightly outward. Pull the shoulders back and down. Tighten your abdominal muscles to stabilize your spine. Hold your chest up and out, tilt your head slightly up, and center your weight evenly between the balls and heels of your feet while pushing your hips toward the wall behind you. step 2: Shift your hips backward, then downward, to create a hinge-

like movement at your hips and knees simultaneously. Do not let your knees go over your toes. Maintain tension in the core muscles and keep your back flat. Continue to lower yourself until your thighs are parallel or almost parallel with the floor, or until your torso begins to round or flex forward. Monitor your feet, ankles and knees, ensuring your ankles do not collapse in or out and the knees remain aligned with the second toe. step 3: The knees should continue to remain aligned over the second

toes and body weight should be evenly distributed between the balls and heels of the feet. From the side, the position of the shinbone and torso should be parallel with each other and the low back should appear flat. step 4: While maintaining your back, chest and head-up position,

exhale and extend the hips and knees by pushing your feet into the floor through your heels. The hips and torso need to rise together while keeping the heels flat on the floor and knees aligned over the second toe. Continue extending your hips and knees until you reach your starting position.

Seated dip with child Step 1: Use a bench or chair sturdy enough to

hold your body weight. Stand in front of the bench, with your back to it. Place your hands on the bench with palms down and your knuckles facing forward. Hands should be shoulder-width apart.

Your knees and your legs should be at a 90-degree angle. Tighten your abdominal muscles to stabilize your spine. Place your child on your lap. step 2: Exhale slowly. Lower your body by bend-

ing at the elbow, keeping your back close to the bench. Your elbows should not point out away from the body as you lower yourself. step 3: Begin to tighten the muscles in the

backs of your arms as you push yourself back to the starting position. Inhale slowly through your nose as you straighten your arms.

Wall a Wall a Lifest yles 33

secret gardens

by Karlene Ponti

A backyard journey Milton-Freewater residents Tammy and Ray Kelso at 125 S. Andrea St. have a secret garden tucked away against Milton Hill.

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.

34 Wall a Wall a Lifest yles

Tammy is the gardener, but she says her husband “admires it from afar.” Her grandmother taught Tammy the basics, and she’s grown a garden of some sort for the 28 years they’ve been there.

“It’s right up against the hill, so it’s really private. It’s our piece of heaven right here,” Tammy says.

And it’s good therapy and stress release.

“Go get the weeds when you’ve had a hard day,” she says.

The garden is always changing. Tammy likes experimenting with different plants and designs.

“It’s more of a journey rather than a destination. I like this or I don’t like that. I don’t keep something in there if I decide I

don’t like it,” Tammy says.

Change propels you through your life as it does through the seasons in a garden. And symbolically, there is a path that extends through the garden. Along the steppingstones she’s planted alyssum. The cloud-like softness of the white flowers accents the stones as the path curves along.

Another favorite area for her is the Mexican feather grass under the window box. “I absolutely love those, and I want to see more of them.”

Here and there are bright yellow blooms of coreopsis. Tammy says the key to ongoing great blooms is dead-heading the old blossoms. You won’t hurt the plant. “Just cut the old ones off,” she says.

Since the children are grown they took out the swimming pool. It was a lot of work to maintain, and she decided she’d rather garden.

Now she’s growing more types of vegetables and berries. She’s very successful with blueberries, and her favorite thornless boysenberries. “I make boysenberry syrup to give as Christmas gifts.”

It’s always a challenge to decide where to put a plant. “I used to think that everything would grow everywhere,” Tammy says.

Two areas get plenty of sun, other areas have different conditions. Another challenge for the gardener: how to structure things so there’s always something in bloom. It’s a work in progress.

An upcoming project is probably going to be adding some more blueberry plants. She has several different types of blueberries — some have fruit early and some later.

“And it’s a pretty bush — in the fall they are gorgeous. You have to have more than one plant for pollination. I just never stop learning. I’m reading and reading.”

It’s an experiment. She didn’t like how the huckleberries turned out, so they are gone now.

“Some things work and some things don’t.” She keeps track in a notebook, and she’s always looking for fresh ideas.

“I’ve divided a lot of plants and I’ve done this on the cheap,” Tammy says.

She works with the individual plants in sections, but she also maintains a vision for the whole garden. “I like some cohesiveness and symmetry to it.”

Her advice to would-be gardeners: Experiment. Enjoy learning. And “Get the weeds while they’re little.”

Wall a Wall a Lifest yles 35

historic homes

by Karlene Ponti

/ photos by Colby Kuschatka

The rooms in Bruce and Pam Bond's 1921 Craftsman home bask in abundant natural light. The home has oak flooring and white interior walls, so the whole house is bright and cheerful. Large arches separate the rooms.

A Craftsman with class Bruce and Pam Bond, who live at 209 N. Division, are in the process of renovating their home, a sturdy and elegant 1921 Craftsman.

36 Wall a Wall a Lifest yles

The original kitchen was way too dark. Pam wanted a skylight and a much more open design.

“It’s a work in progress,” the couple say. But it’s worth it. “An older home has lots of character,” Pam says.

Updates to the main floor have been pretty much completed with the recent installation of a gas fireplace in the comfy family room.

The next indoor renovation will begin on the second floor as soon as they decide on specifics.

“She has a vision, but we don’t have any plans yet,” Bruce says. They may expand the existing two bedrooms and add a walk-in closet, but nothing has really been decided.

In the winter months they work on indoor projects, then, as the weather improves, they start on gardening work. Outdoors, they plan to landscape the alley side of their property.

The house consists of two floors with three bedrooms and two baths, about 2,400 square feet on a double lot. The overall design of the home is graceful with an effortless flow from room to room through arched doorways.

From the large front porch there’s a cheery entryway into the formal living room.

This room is decorated with family antiques and accented by large windows. Bruce redid the ceiling and added a lighted soffet for more subtle lighting.

Bruce learned woodworking skills from his father years ago, so he has been able to do much of the renovation work. He and Pam agree that being able to do that has saved on the cost of projects.

The Bonds’ koi pond is an oasis — with an island.

The couple redid the oak floors themselves, and they updated the kitchen, too.

The existing kitchen was way too dark, Pam says. So they added a skylight to maximize the natural light.

A very low counter between the kitchen and office has a lightContinued on pg. 38 > Wall a Wall a Lifest yles 37

historic homes

<continued from pg. 37

Homes from this era usually have a fireplace. Bruce and Pam thought it was odd this one didn't, so Bruce, adept at home projects, added this gas fireplace.

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colored granite surface. The large opening between the rooms means one person can be in the office and the other in the kitchen and they can still have a conversation. The rooms have a dividing line, but there’s open space in between.

The dining room is accented by a graceful, elongated bay window and a chandelier over the table. From this room there’s easy access to the kitchen, office or the newly updated family room.

This is one of their favorite rooms, overlooking the ponds and garden.

“We spend most of our time in the family room,” Pam says. “It’s much cozier with the addition of the fireplace.”

Most older homes have fireplaces. They thought it was odd this one didn’t, so they felt a fireplace needed to be there.

In reworking an older home you have to take into account some less exact measurements and building standards compared to today. Sometimes you just

have to go with the existing conditions and challenges.

“When you have a dog that plays with a ball, you can see all the high spots in the floor,” Bruce says.

They are trying to keep the integrity of the home close to the era when it was built — the 1920s, a time of huge optimism before the long despair of the years that followed.

While the historic character of the home has been maintained, Bruce and Pam have plenty of modern comforts.

They put in a large covered deck so they have a shaded area near the garden ponds for cooking and eating outside.

“Spring and summer we’re outside all the time. We like to relax by the pond,” Pam says.

It’s an artistic touch to the landscaping. She has a flair for the artistic, which means changes in decorations,

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Continued on pg. 40 > Wall a Wall a Lifest yles 39

historic homes

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flower arrangements and color scheme.

These adjustments keep the look of the home decor fresh and inviting. She coordinates the dining room chandelier with colored glassware in the adjacent china cabinet.

For big changes, such as the interior renovations, they needed more room to create. Bruce worked from a large woodshop in the garage, near her back garden for cut flowers. He built Pam a potting and cutting bench behind the garage near the flower garden.

With any kind of construction/ renovation project, he said, it’s likely going to take twice as long as you thought it would, even if you do it yourself. Be patient.

“But you have to know your own skill level,” he says.

The couple hired others to put in the metal fence. Bruce admits you have to know when to call in the experts, there’s just no reason to create more stress for yourself.

Karlene Ponti is the special publications

writer for the Walla Walla Union-Bulletin. She can be reached at karleneponti@wwub.com.

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Pam does quite a bit of of gardening and work outdoors.

She also loves creative art, and the couple ended up with this wood-andblue-bottle piece in the backyard.

Take a tour of green and solar homes

Sueno hecho en realidad “A dream made into reality”

Staying warm in the winter and cool in the summer doesn’t have to mean high energy bills. This year’s Green & Solar Home Tour on June 26 will showcase energy-efficient homes and give you some ideas about homes that use very little energy.

42 Wall a Wall a Lifest yles

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The tour of seven homes includes this certified passive home. “Certified passive” simply means the house is built to follow stringent standards of energy efficiency, so it uses very little energy. This home is the first certified passive home in the Walla Walla area, one of very few in the country. It doesn’t need a heater or an air conditioner. In addition to the energy-efficient design, it is very effectively insulated.

The overall home insulation exceeds the staterequired levels. The walls were built with a two-layer insulation design, then expandable foam was sprayed for a tight seal of the building’s seams, adding to the R-value of the insulation. After that, cellulose was blown into the remaining space, bringing the R-value of the walls up to R-50. Cellulose is pressed up to the underside of the floor, making the floor insulation R-50. Blown cellulose in the attic has an R-70 value.

Seams in construction have been tightly covered with air stripping to keep the home air-tight. A heat-recovery ventilation system keeps fresh air circulating in the home. The system has a 95 percent efficiency rating, provides climate control and saves energy by reducing heating and cooling requirements. The home also has a solar water heater to further reduce energy consumption.

The home tour features this home and others. You can learn about building-material salvage and reuse, ground source heat pumps, native plants, energy efficiency and more. The tour runs from 11 a.m. to 5 p.m. concurrently with the Sustainable Living Fair. Pick up tour maps and register at 10:30 a.m. at the Walla Walla Community College Water & Environmental Center.

For more information, call 509-524-5228 or go online at sustainablelivingcenter.com

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Wall a Wall a Lifest yles 43

june June 1

Plateau Restaurant at Wildhorse Resort & Casino hosts wine tasting the first Wednesday of each month. Details: 541-966-1610.

There’s music every Wednesday at Walla Walla Wine Works, 7-9 p.m.

Details: 509-522-1261.

Through July 31

Tamástslikt hosts the traveling OMSI exhibit “Amazing Feats of Aging,” exploring the mysteries of why animals and humans age.

Details: 541-966-9748.

Through October

The Red Monkey Lounge hosts music on the weekends. Details: 509-522-3865.

Cultural Institute, Pendleton. Details: 541-966-9748.

O p e nin g D ay fo r t h e Wall a Walla Sweets baseball team.

7: 05 p.m., Borleske Stadium.

Details: 509 -522-BALL or visit wallawallasweets.com.

Whitman College, 50-Plus Reunion and Greek Day. Get together with friends from school. Details: 509527-5167.

The First Friday Art Walk continues in the summer months and through December, this self-guided tour gets you into the galleries to meet the artists, 5-8 p.m.

Details: 509 -529 -8755 or visit artwalkwallawalla.com.

The Dayton Depot continues its exhibit of Green Giant memorabilia.

Details: 509-382-2026.

Free admission every First Free Friday. Tamastslikt Cultural Center, Pendleton. Details: 541-966-9748.

June 2

June 4

First Thursday Concert at St. Paul’s Episcopal Church, 323 Catherine St., Walla Walla, 12:15-12:50 p.m., features I Cantori from Walla Walla University, directed by Kraig Scott.

Details: 509-529-1083.

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.

Walla Walla Community College Theatre Arts presents “Zoot Suit”

by Luis Valdez. WWCC Performing Arts Center. Details: 509-5274575.

Open-Mic Night every Thursday, 7-10 p.m., Walla Walla Village Winery. Details: 509-525-9463.

Open-Mic Night every Thursday, 7 p.m., Walla Faces Tasting Salon.

Details: 509-876-1444.

June 2-17

Walla Walla Chamber Music Festival includes a multitude of events over several weeks. Details: 800838-3006 or wwcmf.org.

early June-early July

Learn to Fly Day, aviation lecture and swap meet. 9 a.m.-3 p.m., Martin Airfield. Details: martinairfield.com or 509-525-0889.

Dayton Wine Works presents an evening of Celtic music by Heather Stearns. 7 p.m., 507 E. Main St. Details: 509-382-1200.

June 4-5

Saturdays and Sundays at the Walla Walla Valley Farmers Market, you can enjoy a free concert while you shop. 9 a.m.-1 p.m., Crawford Park, downtown Walla Walla. Details: 509-520-3647.

Ever y S aturday and Sunday through August, enjoy a Downtown Summer Sounds Concert at Land Title Plaza, First Avenue and Main Street. Call 509-529-8755.

The Festival of the Actors, a student-directed show, at Walla Walla University. Details: 509-527-2641.

June 5

Walla Walla Community College Recognition. Details: 509-5222500.

Lavender Field Days. Enjoy wreathmaking, lavender tea and more.

Blue Mountain Lavender Farm.

Call 509-529-3276.

June 6

June 3

June 9

Most weekends, there’s musical entertainment at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

The Wildfire hosts music on Fridays and Saturdays. 8 p.m., Wildhorse Resort & Casino, Pendleton.

Details: 800-654-9453.

44 Wall a Wall a Lifest yles

There’s an open-mic every Monday at Vintage Cellars. Details: 509529-9340.

June 9-12

June 10

The second Friday of each month check out the wineries on the Uptown Wine Walk. 5-8 p.m. Details: uptownwinewalk.com.

June 10-11

Join the fight against cancer by participating in the American Cancer Society Relay For Life® at the Borleske Stadium Track, starting at 6:00 p.m. This overnight event unites the community in celebrating those who have had cancer, remembering loved ones lost, and providing an opportunity to fight back. Details: Call 509-529-9597, e-mail wwrelay@yahoo.com, or visit RelayForLife.org/wallawallawa.

June 11

Gerardo Soto performs acoustic, and Latin pop. 6 p.m., Pioneer Park Bandstand. Details: 509-529-4373.

June 11-12

The annual Fort Walla Walla Days celebrates history by recreating a 19th-century military encampment with historic interpreters representing people of the past. 10 a.m.- 5 p.m. Fort Walla Walla Museum.

Details: 509-525-7703.

June 11-12, 24-26

The Walla Walla Drag Strip holds a weekend of races. Details: 509301-9243 or visit wwdragstrip.com.

June 12

Walla Walla University salutes the class of 2010. 8:30 a.m., Centennial Green, Walla Walla University, College Place. Details: 509-5272656.

“Mares ’n’ Music,” a Walla Walla Symphony event, showcases horses and symphonic music. 3 p.m., Walla Walla County Fairgrounds.

Details: 509-529-8020.

Car buffs gather to watch the Summer Demolition Derby, 6 p.m.

Walla Walla County Fairgrounds.

Details: 509-527-3247.

Walla Walla University Commencement. Congratulations to the class of 2011. Details: 509-527-2656.

Pepsi Primetime @ the Museum presents Molly Mettler, Healthwise executive from Boise, with “Is 60 the New 40?” 6 p.m., Támastslikt

Vintage Walla Walla presents the annual Vintage Pour Gala where you can sample wines of the present and the past. Other activities

June 16-18

include tastings and the Entwine auction. Details: 509-526-3117 or visit wallawallawine.com.

June 17-19

Celebrate Father’s Day with the Dayton All Wheels Weekend. The annual automotive extravaganza features a 7 p.m. Friday-night cruise and Show ’N Shine Car show at 9 p.m. Includes Saturday night dance, contests, demolition derby and Outlaw Lawn Drag Races. On Saturday, speeder rides at the Dayton Historic Depot. Main Street and Columbia County Fairgrounds. Details: 509-382-4825.

June 19

The family-friendly annual Multicultural Festival celebrates cultural diversity in music, dance, games, stories and food. 11 a.m.-6 p.m., Pioneer Park. Details: 509-5258602.

June 21

Kids Camp. Civil War Boot Camp shows kids what it was like to be a soldier in the Civil War. 8:30 a.m.-4 p.m., Fort Walla Walla Museum.

Details: 509-525-7703.

June 24-25

The Missoula Children’s Theatre presents a performance of “Robin Hood.” Little Theatre of Walla Walla. Details: 509-529-3683.

June 25

Family Movie Night. The City of Walla Walla Parks and Recreation Department, Walla Walla Public Library and the Dowtown Walla Walla Foundation presents a showing of “How to Train Your Dragon” for the whole family. At dusk in Borleske Park. Details: 509-527-4527 or visit wwpr.us.

It’s the annual Big Band Barbecue Benefit. Dance under the stars at the Frazier Farmstead Museum, Milton-Freewater. 6-10 p.m. Details: 541-938-4636.

June 26

Strawberry Regale & Fashion Show. Kirkman House Museum.

Details: 509-529-4373.

where in walla walla?

photo by Tanya Cooley

Last month’s clue This place is here for good — in every sense of the word. Walla Walla's village green welcomes people of all ages and encourages them to put more play in their days.

Answer The YMCA building, of course.

Last month’s winners Lainie Fugina Michael Ruble Sam Weber

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.

Daniel Rose Mike Neher Kandyce King

A Tasting Room and More Taste Wine Daily 1-4 Live Music Every Weekend

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.

15 E. Main Street, Downtown Walla Walla www.sapolilcellars.com 94058 sl

Wall a Wall a Lifest yles 45

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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

46 Wall a Wall a Lifest yles

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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

10 25

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

WASHINGTON OREGON

35. JLC Winery 425 B. St. (509) 301-5148 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 Wall a Wall a Lifest yles 47

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