June 2012 - Walla Walla Lifestyles

healthy

lifestyles in the Walla Walla Valley

T H E VA L L E Y ’ S P E O PL E , W I N E & F O O D

June 2012

33

$3.95

hula hoopin’ Supplement of the Walla Walla Union-Bulletin

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f i r s t a n d o n ly

interventional cardiac program When it comes to treating a heart attack, time is critical. With a new cardiac catheterization lab, a full range of heart services, and Dr. Bradley Titus, the area’s only interventional cardiologist, Walla Walla General Hospital is the only hospital in the area able to give you the care you need during the crucial first minutes of a cardiac emergency.

learn more about our new cardiac program at wwgh.com/heart

187029

Dr. Bradley Titus, Interventional Cardiologist

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Wall a Wall a Lifest yles 3

Looking for world class wines in Walla Walla?

Come experience Amavi’s new tasting room at 3796 Peppers Bridge Road.

Cabernet Sauvignon & Merlot 100% Estate, 100% Sustainable

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We Welcome Your Visit Open 7 Days a Week 10:00 - 4:00

509-525-6502

509-525-3541 • patty@amavicellars.com www.amavicellars.com

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Tasting rooms in Walla Walla & Woodinville

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ELDON DIETRICH

That Vision Thing

Photo by Colby Kuschatka

table of contents

JUNE 2012

ChEF’S TABLE A restaurant that produces great grilled steaks along with terrific side dishes is like money in the bank, and Milton-Freewater’s got it.

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ThE WiNE ADViSER Winery dogs prove to be muses for many winemakers.

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ThE LOCAVORE Summer’s here, and it’s time to savor our fresh, locally produced fruits and veggies.

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WhAT’S NEW iN W2?

The Sweet Putt is not just for kids; Mace Mead Works may be just for grown-ups, but their fresh take on an old wine will make mom and dad smile; and locals breathe a seasonal sigh of relief as My Grandmother’s Garden opens its doors for the warmer weather.

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ThAT ViSiON ThiNG In 1966, Eldon Dietrich was named the first president of Walla Walla Community College.

From a dilapidated building on Park Street, Dietrich built the foundations of what would become one of the most celebrated community colleges in the nation.

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ROCKiN’ ThE LOWBOy... WiLL ROCK! That’s the verdict on this year’s “Rockin’ the Lowboy” rock and blues outdoor music festival.

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A TALE OF TWO TRAiLERS R.L. McFarland tells how he tracked down a beauty of an RV.

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hiSTORiC hOMES Roger and Diane Sexton have worked a miracle on the home at 510 S. Palouse St.

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SECRET GARDEN Lush with life, this garden on Rustic Place takes you to a quieter place.

health

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huLA hOOpiN’ Everything that goes around, comes around — in a really fun way.

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EASTERN WAShiNGTON SENiOR GAMES Boomers are going for the gold in the only senior games east of the Cascades.

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METABOLiC BOOT CAMp Overhaul your eating and exercising habits and get your motor running.

MORE LIFEST YLES PLEASE LIKE US

PLEASE FOLLOW US

Wall a Wall a Lifest yLes 7

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Excellent set up for horses.

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1161 Abadie St, Walla Walla, WA • MLS#: 109837 $400,000

Libby Frazier, CNE, CNHS, CRIS • Megan Golden, CRIS C: 509-301-4055 /509-301-4035 lfrazier@windermere.com • megangolden@windermere.com www.libbyfrazier.com

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Tailored Service, A Tradition of Excellence, A Name you can Trust 8 Wall a Wall a Lifest yles

E DITOR ’ S C OMMENTS

/ by Rick Doyle June 2012

Is it the community-college environment that turns administrators into visionaries? Or is it visionary leaders who make the community college such a vital part of our higher education?

Current Walla Walla Community College President, Steve VanAusdle, has been recognized nationally as a visionary. But without the groundbreaking accomplishments of Eldon “Pete” Dietrich, the community college might not have been as receptive to creative approaches. When the state created WWCC and the reins were handed to Dietrich, the institution barely had a roof over its head. It didn’t stay that way for long.

Check out the profile on Dietrich and see how he pioneered the visionary spirit at one of the nation’s best community colleges.

The WWCC staff has worked hard to keep the college vigorous and healthy. Those who would like to make their lives more vigorous and healthy can get some help from the YMCA’s Metabolic Boot Camp that works with participants to whip them into better shape.

What was old is new again when it comes to exercise. The hula hoop made the scene as early as 500 BC, according to Wikipedia. It exploded into an international fad in the late 1950s before fading away. But it has returned as a simple, inexpensive way to exercise and have fun. Locally, practitioners of the hoop have formed a Facebook group, Hot Hoop, to communicate about meetings and share techniques. They are always looking for others who want to get their hoop on.

You would be hard pressed to find a historic home in better shape than Roger and Diane Sexton’s house at 510 Palouse. The 1905 structure has retained its historical feel through several remodelings.

A great way to round off your day would be to indulge in some of the fresh foods that are making their way to the market now that things have warmed up. We share some recipes that make use of these local products.

Enjoy!

PU BLISH ER

Rob C. Blethen E DI TOR

Rick Doyle A DV E RT I SI NG DI R EC TOR

Jay Brodt M A NAGI NG E DI TOR

Robin Hamilton PRODUCT ION M A NAGER

Vera Hammill A RT IS T IC DIR ECTOR / DE SIGN ER

Steve Lenz CON TR IBU T ING W R IT ER S

Jim Buchan, Melissa Davis, Gillian A. Frew, Paul Gregutt, Robin Hamilton, Jennifer Henry, Addison Magness, R.L. McFarland, Kimberly Miner, Karlene Ponti, Diane Reed PHOTOGR A PH ER S

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

Jennifer Henry PRODUCT ION STA F F

Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows SA L E S STA F F

Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman COPY E DI TOR

Chetna Chopra

A legacy of passion for outstanding red wines. Elegance. Character. Consistency.

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: Kati Wolcott gets her hoop on at a recent meeting of the “Hot Hoopers” in Walla Walla. Photo by Kimberly Miner.

FOR E DI TOR I A L I N FOR M AT ION

Rick Doyle rickdoyle@wwub.com Robin Hamilton robinhamilton@wwub.com FOR A DV E RT I SI NG I N FOR M AT ION

Don’t miss Walla Walla’s pioneer, award-winning winery in the shadow of the picturesque Blue Mountains.

Jay Brodt jaybrodt@wwub.com

PLEASE LIKE US

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~tastings are always free.~ www.wallawallavintners.com | PHONE: (509) 525-4724

Union-Bulletin.com

PLEASE FOLLOW US

Wall a Wall a Lifest yLes 9

Food

by Addison Magness / photos by Greg Lehman

The Bank and Grill Paul Freeman, owner 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

In 2010, Paul Freeman had just opened his permanent venue for The Bank and Grill in Milton-Freewater, and Lifestyles interviewed the newly settled chef. Two years later, I caught up with Freeman to see where time has taken him and his restaurant. With a brand-new complete liquor license, The Bank is well-established and Freeman’s grilling will kick you in the pants. With catering jobs all around the Walla Walla Valley, Freeman has started baking breads to pair with his steaks. Freeman will be cooking and managing all the food at the Pendleton Round-Up two-day Fourth of July celebration.

LIFESTYLES: How have things changed since the last article was published? Has it been what you expected?

FREEMAN: I think from a proprietor’s standpoint you can always wish for more, but then that sounds greedy.

LIFESTYLES: Well, Milton-Freewater is tiny. How far does the catering part of your business extend?

FREEMAN: I’ve catered around here and all the way out to Portland and Seattle. It depends on the venue and making sure that it’s cost-effective for both parties and the quality stays intact. Other than that, there hasn’t really been any real changes except for the bar is more well-rounded now. Back when this (the previous article) came out, we didn’t even have a liquor license. So, now we have a full liquor permit and we can cater with that license, as well. I’d say my cooking has stayed about the same, with some tricks thrown in here and there. I’m about consistency. I’ve been diving pretty much headfirst into baking — taking prior baking experience and creating something specific for this steakhouse. It’s been interesting, and I’ve just been going for it!

LIFESTYLES: What makes it specifically for this type of cooking?

FREEMAN: Oh, I don’t know, some people might call it artisan bread, but it’s just bread! Last week, I made some bread for a winery that had garlic and rosemary in it, with a little bit of heat. I don’t use recipes, so it’s hard to remember what I come up with.

LIFESTYLES: So, what happens if someone requests something a second time?

because there is a state line here shouldn’t keep people from enjoying the whole Valley.

FREEMAN: I’m just brutally honest and say, “I’ll try!” You know, I have some standardized recipes, but they’re all in my head. It’s really not that hard to get people to try new things, but you have to gain the client’s trust first.

And that consumer base is starting to grow.

Like here, I don’t have a menu. People come in and eat what I’m slingin’ out the back! I try to have at least two entrees coming out each night.

That’s the great thing about cooking meat is

LIFESTYLES: Do you have anything else coming up in the future?

FREEMAN: I actually just got this gig for the third and Fourth of July in Pendleton. It’s a new thing, bull riding and barrel racing, and I’m the only food guy. I really don’t know what to expect, but I know I’m up for the challenge.

LIFESTYLES: Why did you come down here?

I’m an advocate of promoting everyone.

All these chefs are producing such awesome stuff, and I want us all to succeed. that you can take the same cut of beef and turn it into two completely different dishes. Like a slow-braised dish that is fork-tender and melts in your mouth, versus a piece of meat that you sear-up and plate. People seem to like it and show up to eat it. This location hasn’t been the greatest, but I’m trying to spearhead this area a little bit. We’re all in the same Valley, and just

FREEMAN: I was working up in Moscow, Idaho, and came down here specifically for the wine thing. I came down, got a culinary degree and started showing people what I’m about. So many of the wines that people are producing down here tie in so well to the kind of cuisine that I turn out. These are such powerful reds that rock with the steaks I’m cooking.

LIFESTYLES: It seems like the perfect situation.

FREEMAN: It really was! It’s just a matter, now, of getting people to come down here.

People don’t realize that Oregon is 15 minutes from Walla Walla, and I’m such an advocate of this Valley. I’m an advocate of promoting everyone. All these chefs are producing such awesome stuff, and I want us all to succeed.

Addison Magness is a dedicated foodie and a student at Whitman College. She can be reached at magnesal@whitman.edu.

Continued on pg. 12 >

Top Left: Freeman’s artisan breads come straight from the oven. Bottom Left: Succulent pork loins finish up on the grill.

Wall a Wall a Lifest yles 11

Food

<continued from pg. 11

ReCiPe

Sueno hecho en realidad “A dream made into reality”

PORK CHOPS Ingredients:

in a bowl, mix together the dry-rub ingredients and then rub the pork chops down until the spices completely cover the meat on both sides.

Place the spice-rubbed pork chops in a tightly covered container and allow them to cure for 1 day.

To cook:

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thick-cut, two-inch-thick pork chops for the dry rub: 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder

On a hot grill, sear the chops until desired finish. (The internal temperature of the meat should reach at least 160 f). Pull chops from the grill and let rest for a few minutes. the dry rub can be varied with different herbs, as well.

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Ham • Bacon • Jerky Breakfast Sausage • Pepperoni Pepper Stick • Summer Sausage Variety of Smoked Links Also custom meat cutting and mobile farm slaughtering.

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Walla Walla

Dining Guide

Blue palm Frozen yogurt . . . . . . . . . . . . . . . . . . . . . . .

1417 Plaza Way, Walla Walla • 509-876-2389 • bluepalmyo.com Sun.-Fri., 10 a.m.-10 p.m.; Sat., 7-11 p.m.

A healthy dessert. Blue Palm features YoCream frozen yogurt with a huge selection of flavors, including non-dairy and nosugar options, most of which are non-fat, as well. toppings galore. How do they do it?

Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . .

15 S. Touchet St., Walla Walla • 509-529-3430 Open daily, 6 a.m.-8 p.m.

Clarette’s offers many locally sourced foods and consistently is voted the valley’s best place for breakfast. Generations of locals have marked important occasions with its classic American-style breakfasts. Located on the Whitman College Campus, one block off Main street near the travelodge. Lots of parking. Breakfast served all day.

Cookie Tree Bakery and Café . . . . . . . . . . . . . . . . . . . . .

Green Spoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

23 S. Spokane St., Walla Walla • 509-522-4826 • cookietreebakeryandcafe.com 13 E. Main, Walla Walla • 509-876-2583 • greenspoonw2.com Mon.-Sat., 7:30 a.m.-2:30 p.m.

Mon.-Sat., 11 a.m.-9 p.m.; Sun., 9 a.m.-9 p.m.

Cookie tree Bakery and Café has been a familyA welcome addition to downtown Walla Walla’s owned downtown Walla Walla favorite for over restaurant scene, Green spoon’s varied and cre22 years. serving sandwiches, soups, salads and an ative menu offers fresh, local food with something array of tasty treats. everything is scratch-made for everyone: sandwiches, salads, rice bowls, fish, in-house and the sandwiches are made on freshly steak, pasta and soups. Many dishes are glutensliced bread that was baked just that morning. Many free or vegetarian, as well as family- and foodievegetarian options are also available, including our friendly. Daily happy hour and nightly dinner spemuch-talked-about house-made veggie burgers. cials. Lunch and dinner daily.

Jacobi’s italian Café & Catering . . . . . . . . . . . . . . . . .

The Marc Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . .

416 N. Second, Walla Walla • 509-525-2677 • jacobiscafe.com 6 W. Rose St., Walla Walla • 509-525-2200 • marcuswhitmanhotel.com Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m.

Dinner daily, starting at 5:30 p.m.

Come “Mangia Mangia” in Walla Walla at Jacobi’s Using locally sourced produce, poultry and meats, Chef Antonio Campolio has created an Café! At Jacobi’s Café you can enjoy our signaambitious and creative menu. try the “Bacon and ture italian cuisine and experience casual dining eggs,” a tempura-fried Red Boar farms pork belwith customer service that is second to none. ly served with a soft-poached, locally produced you may dine in our vintage train car or sit back egg. All menu items are thoughtfully paired with and relax on our patio. Because when you are local wine selections. Vegetarian dishes are as inthinking italian ... think Jacobi’s! triguing as non-veggie options. patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . .

Mill Creek Brew pub . . . . . . . . . . . . . . . . . . . . . . . . . . .

725 E. Dayton Ave., Dayton, WA • 509-382-2625 11 S. Palouse, Walla Walla • 509-522-2440 • millcreek-brewpub.com Lunch: Wed.-Fri., 11:30 a.m.-1:00 p.m.; Dinner: Wed. & Thu., 4:30-7:00 p.m.; Fri. & Sat., 4:30-7:30 p.m.

Mon.-Sat., 11 a.m.-Midnight; Sunday, 11 a.m.-9 p.m.

Named in “Northwest Best Places” as the only For 15 years, Mill Creek has served locally four-star french restaurant east of the Cascades, brewed, handcrafted beers. you’ll find great Patit Creek has been serving great cuisine — withvalues on the kid-friendly lunch and dinner out the attitude — since 1978. While all the entrees menu, served inside or out on the largest paare often exquisite, their meat dishes are truly notio in town. Local wines, daily specials and table, especially the Medallions of Beef Hiebert. An great atmosphere all await you at Mill Creek imaginative wine list and remarkable desserts make Brew Pub. Patit Creek a gem worth traveling for. phoumy’s Thai Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . .

Sweet Basil pizzeria . . . . . . . . . . . . . . . . . . . . . . . . . . .

1528 E. Isaacs Ave., Walla Walla • 509-529-8889 5 S. First Ave., Walla Walla • 509-529-1950 • sweetbasilpizzeria.com Sun.-Thu., 11 a.m.-9 p.m.; Fri., 11 a.m.-10 p.m.; Sat., Noon-10 p.m.

Mon.-Sat., 11 a.m.-9 p.m. thai-food lovers know where to go for aufamily-owned sweet Basil has proven to be thentic thai cuisine. Chef Phoumy has 42 such a local favorite that its pizzas — dailyyears of thai culinary experience — and made, hand-tossed and loaded with fresh, it shows in the classic menu. serving wine, locally produced ingredients — have earned beer and cocktails. them a loyal, and growing, following. sweet Basil also offers calzones, salads and Walla Walla wines and beer.

Breakfast

Kid-Friendly

Lunch

Outdoor Dining

Dinner

under $10

Reservations Recommended Food past 10 p.m.

KEy

Thai ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

311 S. Ninth, Walla Walla • 509-525-0971 Open 7 days a week from 11:00 am Roast Duck Curry, Lemon Grass Barbecued Chicken, Coconut Prawns, Pad thai and more.

A great menu of thai dishes, expertly prepared. enjoy a glass of wine, cold beer or tasty thai iced tea with your meal. Plenty of room for groups or just the two of you. if you’re looking for a true thai dining experience, thai Ploy is the place for you.

$11-$25 Over $26

Wall a Wall a Lifest yLes 13

The Wine Adviser

by Paul

Gregutt

The Joy of Going to the Dogs Maybe it’s because, against long odds, I recently became a dog owner. But suddenly, my interest in all things dog-related has zoomed. And led inevitably to researching dogs and wine.

First stop: the Dog Lover’s Wine Club (dogloverswineclub.com). Run by the owners of a Pinot Noir vineyard in Southern California, it offers members regular shipments of custom-made wines “accompanied by inspirational stories of families and their lives with dogs.”

The labels are original photos sent in by dog lovers around the country. Along with the usual blather about grapes, vineyards, barrels, etc., you get tips about dogs, and a portion of the proceeds benefits dog-related charities.

Shipments come monthly via the Sip, Sit & Stay club, bimonthly (the Chasing Your Tail club) or quarterly (the Fetch a Bottle club).

Cru Vin Dogs is another wine company that offers custom wines, with dog-art labels, that honor individual dogs with interesting stories.

Here, too, a percentage of sales is earmarked for dog-related charities.

Closer to home, Spoiled Dog Winery on Whidbey Island is named for the owners’ Australian shepherds, Blue and Sami.

You think you have a more spoiled dog? Enter the Spoiled Dog Contest and your pooch might end up being chosen the Spoiled Dog of the Year.

Details at spoileddogwinery. com/Forms/SD_Entry.pdf.

Sleeping Dog Wines in Benton City (sleepingdogwines. com) honors winery dog Aurora with such bottles as the Tail Wagger red.

Dunham Cellars Three Legged Red is a longtime favorite of mine, and the 2009 version may be the best ever.

Other Northwest dog labels include O’Reilly’s Pinot Noir, Lowden Hills Lulu Red, Gilstrap Brothers Rescue Dog Red, Hightower

Wineries with a dog in the name seem irresistibly drawn to puns. At Mutt Lynch winery, visitors to the website are invited to “sniff around.” The winery dog, a rescued greyhound named Patch, is shown lying on his side amid the picking bins.

“Patch’s idea of helping out at the winery,” the owners write, “looks suspiciously like his activities at the house — find the most comfortable place available, lie down, fall asleep, move only if forced to do so. Each year we think about updating Patch’s photos on our Web page. And each year we take a new round of pictures.

And each year they look the same.”

Mutt Lynch’s 2009 Out of Reach Muttitage, Canis Major Syrah and Canis Major Cabernet Sauvignon are all recent award winners.

But don’t flee. We’ve barely scratched the surface. Punk Dog Wines honors a pooch named Sophie, “a headstrong herding dog that is used to bossing cows around.” Sophie’s Romp Cabernet and Sophie’s Riddle Red are the wines she likes best.

Blind Dog Wines in Paso Robles, Calif., has a Midnight Run Cuvée and sends a portion of the proceeds to Dogs for the Deaf in Oregon.

Michigan’s Spotted Dog Winery “in lovely downtown Saline” has a line of fruit wines named Good Dog, Bad Dog, Sit, Stay, Rollover and Speak.

California’s Common Dog Wines “wants to be your faithful, everydaydrinking wine. Really, our corks are wagging.”

To accompany your dog wines there are

Dunham Cellars Three Legged Red is a longtime favorite of mine, and the 2009 version may be the best ever.

14 Wall a Wall a Lifest yles

Murray Cuvée, Portrait Cellars Black Dog Red, Melrose Vineyards Two Dog Red and Lemelson Tikka’s Run.

wine-dog calendars, dog-shaped wine holders, dog coasters and numerous versions of the popular Winery Dogs books. I’ve just learned about a new website — WineDoggies.com — due to be launched this month. So if you, like me, are late to the party, don’t be a tail dragger.

Grab a sniff-ter of vino and take the paws that refreshes.

Own one of Walla Walla’s established iconic business sites.

Live the Walla Walla Lifestyle.

The revised second edition of Paul Gregutt’s “Washington Wines & Wineries” is now in print. His blog is www.paulgregutt. com. Email: paulgwine@me.com.

Tom & Paula Shelton are looking for an enthusiastic new owner for their turn-key business. Currently there is rental income from the front office in the building, and the residential house next door included in the package. See Tom Craig / Coldwell First Realtors today for your personal tour. Real Estate only $499k. Inquire about the turn key business.

Pick of the month A luscious bowl of cherries, with a streak of fresh peach, as well.

Smooth and supple, it brings in gentle barrel notes of light toast, continuing on its elegant path through an extended finish.

188954 SL

Dunham Cellars 2009 Three Legged Red; $16

“Walla Walla’s Fly Fishing Realtor”

TOM CRAIG BROKER

(509) 629-7371 tcraig@cbfr.biz

WOOD WARD CANY ON WOODW CANYON tasting room open daily Winery of the Year 10 consecutive years

—Wine & Spirits Magazine

Est. 1983

41 Lowden School Road, Lowden, WA 189002

14 miles west of Walla Walla on Hwy 12

• One of Washington State’s first artisan, family-owned wineries • Estate grown wines certified sustainable & Salmon Safe

509.525.0940

www.lecole.com

ALSO OFFERING PRIVATE TASTINGS BY APPOINTMENT

Open Daily 10am – 5pm

11920 W. Hwy 12, Lowden Walla Walla Valley www.woodwardcanyon.com 509-525-4129

Reserve Tasting & Tour Fridays 3pm • April-November Space limited.

RSVP reservetasting@lecole.com

Named Best Tasting Room “The tasting staff walks visitors through L’Ecole’s prize-winning lineup without pretense, a modest approach that’s refreshing.”

—Seattle Magazine

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Wall a Wall a Lifest yles 15

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St. AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 www.amavicellars.com 2. BASEL CELLARS ESTATE WINERY 2901 Old Milton Hwy. 509-522-0200 www.baselcellars.com 3. BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 bergevinlane.com 4. BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com 5. BUNCHGRASS WINERY 151 Bunchgrass Lane 509-540-8963 www.bunchgrasswinery.com 6. CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com 7. CAVU CELLARS 602 Piper Avenue 509-540-6350 cavucellars.com 8. DON CARLO VINEYARD 6 W. Rose St. 509-540-5784 www.doncarlovineyard.com 9. DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com 10. FIVE STAR CELLARS 840 C St. 509-527-8400 www.fivestarcellars.com 11. FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com 12. FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards 16 Wall a Wall a Lifest yles

41

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13. FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com 14. GLENCORRIE 8052 Old Highway 12 509-525-2585 www.glencorrie.com 15. GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546 16. JLC WINERY 425 B. St. 509-301-5148 www.jlcwinery.com 17. LE CHATEAU 175 E. Aeronca Ave. 509-956-9311 lechateauwinery.com 18. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Hwy. 12 509-525-0940 www.lecole.com 19. LODMELL CELLARS 6 W. Rose St. 509-525-1285 www.lodmellcellars.com 20. LONG SHADOWS 1604 Frenchtown Road (Formerly Ireland Road) 509-526-0905 www.longshadows.com By invitation only. Requests accepted on a limited basis. Please call to inquire.

21. MANSION CREEK CELLARS 9 S. First Ave. 253-370-6107 www.mansioncreekcellars.com 22. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 23. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com

11 32

24. PLUMB CELLAR 9 S. First Ave. 509-876-4488 www.plumbcellars.com 25. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 26. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 robisonranchcellars.com 27. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 28. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 29. SEVEN HILLS WINERY 212 N. Third Ave. 509-529-7198 www.sevenhillswinery.com 30. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100 509-876-4300 www.sinclairestatevineyards.com

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31. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 32. SULEI CELLARS 355 S. Second Ave. 503-529-0840 www. suleicellars.com 33. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 34. TAMARACK CELLARS 700 C St. (WW Airport) 509-520-4058 www.tamarackcellars.com 35. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 info@ThreeRiversWinery.com 36. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com 37. TRUST CELLARS 202 A St. 509-529-4511 www.trustcellars.com

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38. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com 39. WALLA FACES 216 E. Main St. 877-301-1181, ext. 2 www.wallafaces.com 40. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 41. WALLA WALLA WINEWORKS 31 E. Main St. 509-522-1261 www.wallawallawineworks.com 42. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 watermillwinery.com 43. WOODWARD CANYON WINERY 11920 W. Hwy. 12, Lowden 509-525-4129 www.woodwardcanyon.com

Wall a Wall a Lifest yles 17

The Locavore

story by Melissa

Davis

June has arrived in the Walla Walla Valley, and summer is right around the corner. Soon the kids will be out of school, summer activities will begin, and we will welcome the warm weather.

When I think summer, I can’t help but think of all the delicious local food we will have to enjoy. We’ve made it through winter on apples, root vegetables and squash, but now we look forward to savoring the flavors of the season, with a new harvest of sun-sweetened deliciousness.

This month, local farmers will harvest strawberries, gooseberries and early raspberries, with blueberries not far behind. With some good weather, we will also have cherries, green beans, carrots, cucumbers, tomatoes and Walla Walla sweets to look forward to.

With the growing abundance of fresh, local produce and warmer weather, activities are starting to pick up.

The Walla Walla Valley Farmers Market is in full swing every Saturday and Sunday with more vendors, more musicians and a new ad-

18 Wall a Wall a Lifest yles

dition, the Wine Country Culinary Institute Food Truck (formerly known as the Walla Walla Community College Culinary Arts Program).

The food truck will provide food-to-go made by student chefs-in-training, as well as cooking demos from local chefs. You can catch them the first Saturday of every month, or around town at special events.

In celebration of summer solstice, West End Farm will host its second annual farm dinner on June 17, with everything on the menu coming straight from the farm. This year the farm will join forces with Greg Schnorr’s Red Boar Farm, which will provide the pork and duck.

If you’ve never been to a farm dinner, this is one to check out. Seated at a beautifully set table amongst the natural splendor of a farm

in full bloom, guests share conversation with friends new and old and enjoy a delicious, fresh, expertly prepared meal with wines to match.

It’s a wonderful way to end the evening and celebrate the beginning of summer.

For wine and food lovers, Walla Walla wineries and local restaurants will celebrate Vintage Walla Walla June 15-17. The celebration will feature library or vintage wines and food pairings.

This weekend offers guests the rare opportunity to taste vintage wines from winery cellars and private collections.

For more information, check out wallawallawine.com.

Melissa Davis is a freelance writer, chef and mom who lives in the Walla Walla Valley. She can be reached at jadenluna@yahoo.com.

ReCiPe

CHERRY CUSTARD TART 1 stick unsalted butter 1 cup sugar 1 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon baking powder 2 cups pitted fresh cherries 2 eggs 2 cups half-and-half

Preheat oven to 375.

Cream the butter and sugar together. Sift together the flour, salt, cinnamon and baking powder. Add to butter and sugar and mix briefly. The mixture should be crumbly but moist enough to hold together when pressed. Set aside 1/4 cup and press remaining dough into tart-pan dimensions, making sure the sides are strong and even.

Add cherries, spreading evenly over the bottom. sprinkle on the reserved 1/4 cup of mixture and place tart pan on a baking sheet and slide into the oven. Bake for 15 minutes.

Meanwhile, whisk the eggs in a bowl, then add the half-and-half and whisk until combined. After 15 minutes, open oven door and pull the baking sheet halfway out of the oven. Carefully and quickly pour the custard mixture over the tart, and carefully push the baking sheet back in and close the oven door. Bake another 25 minutes, until crust is deep gold and the custard is set and beginning to brown.

Remove from oven and let cool slightly before removing tart ring. Let cool completely before sliding off bottom. serve at room temperature or slightly chilled.

STRAWBERRY SPINACH SALAD WITH BALSAMIC VINAIGRETTE 8 ounces spinach or baby spinach 2 cups sliced strawberries 1/2 cup pecans or walnuts 1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon sugar 1/4 teaspoon dried tarragon Optional: 2 to 3 ounces crumbled goat or blue cheese

toss spinach with sliced strawberries, nuts and cheese, if using.

Combine dressing ingredients in a jar; shake until well-blended. When ready to serve, drizzle dressing over the salad, toss lightly and serve right away.

Wall a Wall a Lifest yLes 19

189111

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20 Wall a Wall a Lifest yles

AFW-049 Lifestyle Mag 5-27run latest 5-9.indd 1

5/9/12 3:06 PM

Places

story and photos by Diane

Reed

How Sweet It Is! Families and folks in search of fun have already discovered The Sweet Putt, featuring indoor and outdoor miniature golf courses, lots of video games, televisions and a snack bar.

(The snack bar offers nachos, pretzels, shaved ice, candy and popcorn.)

Owners Brent and Juli Dunn (with sons Kyler and Kelson) and Tyler and Julie Morris (along with sons Kyren and Kobe) have teamed up to create a multi-generational recreational facility that’s modestly priced and sure to please all ages.

Some folks in W² may remember Brent Dunn had a miniature golf facility in 1992, originally located outdoors before it moved into Eastgate Marketplace. So when the families (whose kids all attend Assumption School) had a barbecue and the subject of a miniature golf course came up, it wasn’t long before they agreed to give it a go. Within a month they were looking for sites.

Tyler offered his experience as a contractor, Juli brought marketing flair to the partnership, and Julie and Brent brought accounting expertise. The four boys brought a willingness to work, and their parents believe it will provide them with the kind of life experience that’s invaluable. Kyren even came up with the name, a play on the famous WW sweet onion.

After six weeks of remodeling, the indoor

What’s

2 W New in

putting course and facilities opened, and with the onset of spring the outdoor course opened.

The indoor course looks deceptively easy, but, as many have found, it’s almost diabolical in its ability to challenge the most avid putter.

The lighted outdoor course is equally demanding. At the same time, it’s also a fun journey through Walla Walla. The Sweet Putt enlisted the community to name the holes and help decorate them with everything from farm implements to dragster tires to a sculpture made from muffler parts. Holes include “Gone with the Wind,” a nod to wind turbines; “Fourth and Putt,” a tribute to the career of local football legend Drew Bledsoe; and “Four Ks Kryptic Khaos,” inspired by the owners’ four sons.

On the third Wednesday of each month the tenth hole, “Be(a)ware,” with its ribbon shape, will be dedicated to a selected nonprofit group

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

that will have the option of decorating the hole for the day. Ten percent of golf proceeds for that day will be donated to the organization.

The Sweet Putt is available for parties for all ages. Tables can be set up inside or outdoors.

For $5 per guest ($7.50 for after-hours parties), partygoers get a free beverage and one round of outdoor golf or unlimited indoor golf.

They also encourage party-givers to bring their own food, pizza or cake. They’ve already hosted birthday parties, senior-citizen groups, church groups and veterans.

For the Dunns and the Morrises, The Sweet Putt is a labor of love, and their true reward is the laughter and fun they provide to all ages.

Continued on pg. 22 >

The Sweet Putt 417 Wellington Ave., Walla Walla 509-876-4949 Open Monday to Friday, 11 a.m. to 10 p.m.

Saturday, 11 a.m. to 11 p.m.

Sunday, 11 a.m. to 10 p.m. www.thesweetputt.com Follow it on Facebook

Imaginative holes at The Sweet Putt provide a golf journey through the Walla Walla Valley.

Wall a Wall a Lifest yles 21

Places

<continued from pg. 21

A Honey of a Wine Let’s get one thing straight right away — mead is not what you think it is. Although it’s made from honey, at Dayton’s Mace Mead Works there is nothing cloying or sweet about this fine wine. Forget your visions of characters at a Renaissance Fair, and plant yourself squarely in the 21st century.

Reggie Mace, a 2006 fine-art graduate of Walla Walla University, resisted the big-city art scene and opted for small-town living, and that’s what led him to stay in the Valley.

After college, he worked at Dunham Cellars under the tutelage of winemaker Dan Wampfler, where he learned the fine points of the winemaking business.

Mace made mead during college using the same methods used to brew beer. The results were unpalatable. But after his experience at Dunham, he reasoned that making mead using the cold-fermentation process used for white wines might yield an outstanding honey wine.

He was right.

Mace and his wife, Minnie, moved to Dayton in 2008 and soon began searching for a downtown location for his Mead Works. Although he’s an artist and a musician, these days his energy is focused on making small batches of mead (and some red wines) at his tasting room

on Main Street in Dayton.

Mace makes his handmade wines under two titles: “Dry” and “Semi-Sweet.” His Dry mead is crisp and downright startling. The SemiSweet features a bare hint of honey, somewhat reminiscent of a dry Riesling or Chardonnay.

Just as individual vineyards offer distinct flavors to wines, honey sources influence mead. Mace buys from a number of apiaries in the Valley, including Caruso Honey Company and Wolf Fork Apiary. Seasonal flowers dictate the honey’s flavor from single flowers like Yellow Star Thistle to a field of wildflowers.

Mace’s Semi-Sweet is perfect for spicy food, curries and sipping; the Dry mead pairs well with steak and seafood.

Later this year, he plans to produce a mead ice wine to fill out his offerings. Watch for wine dinners and special drinks at bars throughout the Valley featuring Mace’s meads.

Mace Mead Works’ tasting room and bar of-

Mace Mead Works 250 E. Main St., Dayton 509-540-0000 Open Thursday, 11 a.m. to 5 p.m.

Friday and Saturday, 11a.m. to Midnight www.macemeadworks.com Follow it on Facebook

Reggie Mace offers Dry and Semi-Sweet mead at his tasting room in Dayton. Photo by Tyson Kopfer

22 Wall a Wall a Lifest yles

fers mead, cocktails made with mead, red wines from Mace’s Mortal Vintner line and light fare, including individual cheeses and salami, as well as pairing platters. The tasting room honors its historic 1901 building, complemented by handcrafted cabinets, doors and an expansive bar created by WaterDrop WorkShop in W².

Pull up a stool and you’ll discover the window into the heart of the winemaking process, the cold room. Stainless steel vats of mead share space with the oak barrels of Mace’s Mortal Vintner collection of small-batch reds, including Carmenere, Petit Verdot and Syrah.

Once you’ve settled in you know you’ll want to come back, not only for the mead, but for the regular live music and art shows.

Join the Buzz Club to get regular shipments, or consider signing up for the Genesis Group — their hands-on wine club that invites you to create your own mead blend on-site and sends you home with two cases under your own label.

My Grandmother’s Garden and Ferraro’s Specialty Foods 2946 S. Third Ave., Walla Walla My Grandmother’s Garden: 509-529-0405 Ferraro’s Specialty Foods: 509-200-3322 Open Tuesday to Saturday, 10 a.m. to 5 p.m.

Sunday, Noon to 4 p.m.

Follow them on Facebook

Cyndi and Don Thompson of My Grandmother’s Garden (with their grandson Michael) share their shop with Sharon and David Ferraro (right). The greenhouses adjacent to the shop feature interesting and hard-to-find plants.

Nourishing the Body and Soul Travel down Third Avenue in W² and the city gives way to lush fields and farms.

Watch for a welcoming sign and turn into the lane leading to My Grandmother’s Garden and Ferraro’s Specialty Foods.

The farm, owned by Cyndi and Don Thompson, has been in Cyndi’s family for generations and was her grandmother’s (Letizia Mele) garden. Cyndi’s father, Gene Mele, was one of the first farmers in the area to provide local produce to Valley restaurants.

Although the Thompsons have had a business at the farm for years, they have recently reinvented the gift shop and increased its offerings. They still offer seasonal produce, landscaping design and a wide variety of unusual plants, but they’ve expanded container gardening services and the range of offerings in their eclectic shop.

The pair attend gift shows as far away as Dallas, Atlanta and San Francisco to ensure they offer a wide range of unusual items that aren’t available anywhere else in the area, including wine and cocktail glasses, pottery, bags, whimsies and decorator pieces.

To complement your garden they offer garden statuary, trellises and lanterns. Two spacious greenhouses feature out-of-the-ordinary plants — perfect for your garden or for the myriad container options they offer. Choose one of their unique pieces or provide your own container, and they’ll design the perfect arrangement of flowers, herbs or citrus for your indoor or outdoor space.

The Thompsons share the shop with Ferraro’s Specialty Foods. David, an accomplished chef, was the food service director at the Jonathan M. Wainwright Memorial VA Medical Center, and Sharon was this year’s winner of the Julia Child Cook-off Contest. The pair grew up in an environment rich with the culinary traditions of their Ferraro and Mancini ancestors.

The Ferraros offer a mouth-watering selection of homemade Italian foods, all made from scratch and inspired by family recipes.

Meatballs, sauces, salads, homemade sausage, lasagna and meatless dishes are just a few of the regular offerings.

The Ferraros also offer fine cheeses and salami, not to mention homemade Italian pastries and sweets like biscotti, pan forte and salted caramel candy. For a day of touring or wine tasting, order one of their box lunches.

This shop tucked into the countryside south of Walla Walla is sure to nourish the body and the soul.

Diane Reed is a freelance writer, photographer and observer of life. If you know about something new in W², email her at ladybookww@gmail.com. Between columns and when the spirit moves her, she blogs about the Walla Walla Valley at ponderingsbydianereed.blogspot.com.

Wall a Wall a Lifest yles 23

People

by

Jim Buchan / photos by Colby Kuschatka

Greatness is seldom achieved overnight.

Dr. Eldon Dietrich at a Walla Walla Community College budget meeting, June, 1978. (Courtesy Photo) 24 Wall a Wall a Lifest yles

Eldon “Pete” Dietrich, Walla Walla Community College’s first president, poses in front of the golden-domed Dietrich Activity Center, which was named in his honor and hosted its first athletic events in 1977. Dietrich’s vision was integral in the early development of the college.

Whether it’s a renowned novelist, a skilled musician or an all-star athlete, it almost always takes years of education and training to reach the top.

The same can be said of any successful business or institution. Its achievements are built on the bedrock of a sound foundation.

Walla Walla Community College is a prime example.

In September of last year the school was recognized by the Aspen Institute as one of the best two-year colleges in the nation. From an original field of more than 1,000 colleges, WWCC received third-place recognition — and $100,000 cash — for its innovative programs, its high graduation rates, and its ability to understand and respond to what drives the job market and the economy.

Steve VanAusdle, the school’s president since 1984, was in Washington, D.C., to accept the award, and he was quick to recognize his faculty and staff.

“They’ve really earned this honor through hard work and focus,” he said at the time.

In an interview a few weeks later, VanAusdle harkened back to the college’s early years and the important role WWCC’s first president, Eldon “Pete” Dietrich, played in the school’s rise to the top.

“I came to WWCC as a young person without a lot of experience, and I was in a position to benefit from some good mentoring from Pete,” VanAusdle recollected. “You looked forward to

his guidance and advice and really good judgment. I have great memories of working with him and other senior members of his team that laid the groundwork for Walla Walla Community College.”

An Idaho farm boy who worked his way through college during the last lingering years of the Great Depression, Dietrich served as the school’s president from its inception in 1967 until his retirement in 1982. He’s now 91 years old and still lives in Walla Walla with his wife, Pat, of 66 years.

Dietrich was the principal at Kennewick’s only high school in 1965 when he learned of plans to start a community college in Walla Walla. Hiring a president was one of the new school’s first priorities, and Dietrich decided to apply, he said, on a whim.

“I thought it would be good practice to interview for a job that was going to be quite different,” Dietrich remembered. “So I got my credentials together, sent them in and got called for an interview — that was late in 1965.”

When the two-year school was founded it was under the auspices of the Walla Walla High School District, Dietrich explained. To the school district’s credit — and to Dietrich’s surprise — he got the job.

“They gave me a three-year contract, and I

was on the job for a full year before the school opened in the fall of 1967,” Dietrich said. “I was assistant superintendent to the school district and community college president, and what I did was help with levies and work with Del Peterson, the high school superintendent, on other things they wanted me to do.”

What he also did was roll up his sleeves and go to work on a couple of dilapidated buildings on Park Street that had been vacated when the high school moved to its new campus and which would become the community college’s temporary home.

“The very first thing, I contacted the fire marshal and he condemned the old high school building and the arts building,” Dietrich remembered. “The only thing that passed muster was the gym, but you couldn’t hold classes there.

“So I made a list of all the things I thought I would need to get the college up and running.

I took that list to the state board of community colleges in Olympia, and I asked for $250,000 to get the buildings up to code and to buy the materials we had to have to get us started.”

He got the money and the work began. The first classes were held in September of 1967.

“They were still putting sheetrock over the Continued on pg. 26 > Wall a Wall a Lifest yles 25

People

<continued from pg. 25

windows in the old school building when we started classes,” Dietrich remembered. “The miracle of the whole thing is that someone didn’t have a nervous breakdown.”

Dietrich referenced several key hires he made during that early period. Wayland DeWitt, who would later serve as president for a short time, was brought in as dean of instruction, Don Minnich became dean of students and Leo Fink was hired to run the school’s biology program.

There were approximately 500 students enrolled that first year, a number that is not lost on VanAusdle as he looks back over all of the years.

“I can remember reading consultant reports from 1968-69 that the highest enrollment the college could expect looking ahead to the year 2000 would be 1,200 full-time students,” VanAusdle said. “By that time we were between 2,200 and 2,300, and today we are just under 6,000.

“Those formative years were really important,” VanAusdle added. “We accelerated under Pete’s leadership. His innovative ideas, they are the foundation for the college.”

The school was barely up and running before Dietrich began to look around for prospective sites for a new campus. Once again, his forwardlooking vision was put to good use.

“We started looking for land in 1969, and there was a lot of outside pressure in town to buy this land or buy that land,” Dietrich recalled. “I was looking for something with just the right amenities that would be good for a campus, something pleasant that wouldn’t take good, productive land out of commission.

“I kept looking at a piece of land next to the old landfill, just a rock pile with cattle on it and an old, dirty pond. But there was Mill Creek and Titus Creek, and you just had to stop and visualize.”

Which Dietrich did often. He got members of his board to open their eyes, as well.

“I waited until late in the day when everyone was tired,” he said. “We went out there, opened the gate and drove in close to the pond. And I told them to just be quiet and visualize it.

“The road here ... buildings there ... trees over there ... pond and parking. What else are we going to do? Ike Smith was one of our board members, and he liked it. And the more he talked, the more others wanted to talk about it.”

Step by step, the land was purchased, architects were hired and state funds were procured.

Construction began in 1972, and the college — the physical education department being the lone exception — moved from Park Street to its new Tausick Way digs in September of 1974.

26 Wall a Wall a Lifest yles

Phase one was complete. But Dietrich was far from finished.

Phase two was the acquisition of what is known as the “Expo ’74” addition to the college campus. And phase three was the school’s impressive-to-this-day athletic complex, the Dietrich Activity Center, so named in honor of the school’s first president. It opened in the fall of 1977.

“I think Expo ’74 was one of the better things I tried to do,” Dietrich said of his acquisition of six modules that had been part of Spokane’s world’s fair held in the summer of 1974. “We were getting burned on accreditation because we were short on (classroom) space, and I saw a way to get some space.

“They all thought I was nuts,” Dietrich said of the reaction he got from a representative of the state’s Office of Program and Planning Management when he first asked about the Expo ’74 modules. “I said, ‘I don’t think so.’ I said, ‘You just have to listen and visualize.’ And after we talked and had lunch, he said, ‘You know, I think it will work.’”

The modules were transported from Spokane to Walla Walla and positioned on the eastern edge of the WWCC campus. Five of the modules are interconnected and house the vocational school. The sixth, the China Pavilion, is a theater and the centerpiece of the school’s drama department.

“It saved us more than a million dollars over a (new) building that could house all of those programs,” Dietrich said. “One architect told me that the China Pavilion alone saved $500,000.

“And I went to an accreditation meeting with pictures of all this extra space. We had that problem taken care of, and that was very satisfying to me.”

The Dietrich Activity Center — generally referred to as the Dietrich Dome — is a 38,500-square-foot gold-anodized-aluminum geodesic dome that is home to the school’s health and physical education department and its athletic programs. Capable of seating 3,000 fans for athletic events, it remains a state-of-theart facility and the campus signature 35 years after it was built.

The original plan was to buy an existing radar dome, Dietrich remembered. Domes in Payette, Idaho; Baker City, Ore.; and Alaska were investigated. But nothing materialized.

Finally, after inspecting a geodesic dome in Oklahoma that fit the school’s needs, the decision was made to move forward with the construction of a new building modeled after the one in Oklahoma.

“It was an attractive building, and the space was good,” Dietrich said of the Oklahoma dome.

“We already had some start-up money from the sale of the Park Street gym, and we decided that if we could meet the requirements on state funding, we would build our own dome.

“So we worked it up, and with the help of (Sen.) Hubert Donahue and (Rep.) Jeannette Hayner and another House member that we all knew pretty well, we got the funding to build the dome.”

While competitive athletics is nothing more than a sidebar to the college’s overall mission, Dietrich always viewed sports as an important sidebar. And the high success rate of the school’s sports programs parallels that of other departments that led to the recent Aspen Institute recognition.

“You don’t go to school not to succeed in anything you do,” Dietrich said of his strong support of intercollegiate athletics. “And in those early years, athletic enrollment helped stabilize overall enrollment and, at the same time, attracted students from outside the area.

Crowded as it was in that old gym, we almost always had positive results.

“They (coaches and athletes) held that school together.”

More important, perhaps, athletics gave the school an identity within the community long before its nursing school or viticulture program or drama department found a niche.

“That certainly is not our main mission,” Jim Peterson, WWCC’s vice president of administrative services, said of the school’s athletic programs. “We provide quality programs outside the classroom, but we try to keep them in perspective “But there’s no question that we get 10 times more ink on the sports page than anywhere else.”

Peterson came to the college in 1972 and was also nurtured by Dietrich during the college’s infancy.

“There was certainly a pioneering spirit during those early years,” Peterson recalled. “We were building something that hadn’t existed before, and there was a kind of camaraderie and commitment to making this idea of a community college in Walla Walla a reality. And Dr. Dietrich led us through this transformation.”

It’s really not surprising that Dietrich saw the importance of a successful athletic program.

He was, after all, an outstanding high school basketball player at Notus, Idaho, where he graduated in 1938. And he later played at College of Idaho in Caldwell, from where he earned his bachelor’s degree in 1942.

Continued on pg. 28 >

Walla Walla Community College president Steve Van Ausdle (right) shares a moment of levity with Eldon “Pete” Dietrich, his mentor and the school’s first president, on the steps in front of the China Pavilion during a sunny spring day on the WWCC campus. The China Pavilion was part of the “Expo 74” addition to the campus that Dietrich orchestrated during his presidential tenure that ran from 1967 to 1982.

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People

<continued from pg. 26

After a four-year stint in the Air Force, Dietrich earned a master’s degree in English Literature at the University of Idaho in 1950 and his doctorate from Washington State University in 1963. He took his first teaching job at Wapato, where he was also the head basketball coach and an assistant football coach for eight years.

“I liked Wapato,” Dietrich recalled. “It was a great place. And we won about 70 percent of our basketball games and went to the state tournament a couple of times.”

By then, the Dietrichs had two children — John, born in 1950, and Lynn in 1953 — who

graduated from Wapato High and were then among the first students to graduate from WWCC with two-year degrees.

“We were pretty limited, but it was good enough that our son and daughter both went to the community college in that old building,” Dietrich said. “Our daughter transferred to the University of Washington and got her master’s there, and our son transferred to Washington State University’s pre-med school and is now an MD. “We were good enough to meet the requirements for WSU and UW.”

Good enough, going on great.

Dietrich decided to retire in 1982, he said, “Because I had done about all I could do.

“I was plain tired,” he said. “I was having some health problems. It was better than hanging around for a couple of more years. The school needed new leadership.

“But I am so proud of the school. I always dreamed it would become what it is today.”

Jim Buchan is the former sports editor of the Walla Walla Union-Bulletin. He can be reached at jimbuchan@wwub.com.

Named in his honor, the Dietrich Dome stands as the college campus signature 35 years after it opened in 1977.

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He’s helping to organize the event, along with fellow vintners and music lovers Bill and Abigail Schwerin of Sapolil Cellars, who are father and daughter. They say the idea to host an annual music festival on their land grew out of their desire to start a non-profit: Wee Willy’s Musical Enterprise.

Still very much in the fundraising stages,

Wee Willy’s aspires to promote mentorships between experienced local performers and young musicians in the community, while helping to fund the basics, like instruments and lessons.

“We were very inspired by local musician Gary Winston,” said Abigail Schwerin, who books the bands that play at Sapolil’s East Main Street tasting room and has become quite famil-

Gary Winston, Kyle Schlede and Marquelle Fowler jam in preparation for their gig at “Rockin’ the Lowboy” on June 23.

iar with the local music scene in the process.

“The work he has done and continues to do with youth and music is tremendous. He mentored two young musicians who now are responsible and capable members of his band, Gary Winston & The Real Deal. We have seen both of these young men grow and learn with Gary.”

And as for the name, Wee Willy’s? Abigail says her father, Bill Schwerin, is the organization’s namesake.

“My dad has always nicknamed people, for as long as I can remember,” she said. “As he's always had nicknames. We were kicking around the non-profit concept and were noodling for a name. Wee Willy was just a natural fit, since Dad is, you know, Wee Willy. We're always really nimble on decisions, and this one stuck.”

Bill Schwerin and Michael Locati are both farmers by birth (“That’s how we’ve gotten so much experience in non-profit!” quips Locati).

In addition to running a winery, Schwerin is a third-generation wheat farmer and Locati grows Walla Walla sweet onions on Locati

Farms. Abigail, who grew up in Walla Walla, returned home several years ago to help with the family business. She calls Wee Willy’s and Rockin’ the Lowboy her “labors of love.”

“We want to give back,” she says.

Last year’s Rockin’ the Lowboy festival, the first, took place in August, and temperatures soared. This year they’ve bumped it up to June, the “ideal shoulder month,” according to Locati.

“We want people to be comfortable,” he says.

The lineup, which features no official headliners or opening bands, is an eclectic mix, including Nick Spencer, The B Side, Nick Vigarino's Meantown Blues, The Slooches, The Coyote Kings and others.

“This town has a tremendous amount of talent,” Abigail Schwerin said. “We’re presenting bands and performers for a variety of tastes. We really think many people will have different favorites, but will enjoy the whole production, start to finish.”

The festival takes place Saturday, June 23, from noon to midnight. It will feature wines

from Sapolil and Locati cellars, as well as beer on tap from King Distribution, a full bar, and food provided by Kessler Katering in MiltonFreewater. Attendees must be 21 and older, and camping is encouraged.

“If it’s not live, it’s not music,” says Locati.

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

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lifestyles in the walla walla valley

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huLA hOOpiN’ Everything that goes around, comes around — in a really fun way.

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Wall a Wall a Lifest yLes 33

Health

By Jennifer Henry / Photos by Kimberly Miner

The Circle of Life – Hula Hooping Rounds Up Community in Walla Walla When my family first moved to Walla Walla in the spring of 2010, I met Teena Meyer, a beautiful and spirited woman who had also newly relocated to the Valley.

Neither Teena nor I knew many people in the area, and we became fast friends.

On a scorching June afternoon, we sat on the patio of my rental house and talked about our interests.

Teena asked if I liked to hula hoop. She said she never saw anyone hula hooping in Walla Walla, something that was commonplace in her old town. I thought about her question for a moment. I had not hula hooped since I was a child, and even then I hadn’t been very good at it. My mind drifted to girls in barely-there orange polyester shorts, hula hooping outside Hooters to bring in customers. I flashed back to my college years where gaggles of sweaty,

glassy-eyed students would hula hoop for hours at music festivals.

Even though I had these preconceived judgments about hula hooping, I didn’t want to shoot down any sort of socializing in my new surroundings, so I replied with an emphatic, “Sure!”

The next time Teena and I got together, she brought along a bunch of brightly colored, homemade hoops. These were not the skinny hula hoops I remembered buying at depart-

Hoopers come together to move and unwind at the end of the day.

34 Wall a Wall a Lifest yles

ment stores when I was a kid. Teena’s hoops were made of irrigation tubing and gaffer tape, swirled in a peppermint stick pattern. They were much larger and heavier than a child’s hoop.

I tried one on for size and gave it a spin. After a few failed attempts, I was amazed at how quickly I picked up the rhythm and could keep it going. The larger hoops made it so much easier.

While I was focusing on keeping the hoop

(Erica is one of the most graceful hoopers I’ve seen), she found a deeper connection with the meditative activity.

“Moving in a spiral is holy and transcendent. Playing with toys keeps you feeling young, and dancing with a hoop makes me feel sexy!” she says.

Like Ullman, more hoopers-in-the-making began to come together regularly to share techniques and learn new tricks. A group of about six women would meet at local parks after school with our children and a large stack of hoops for any passers-by who may have wanted to join.

Some of the kids were absolute naturals, spinning many hoops at a time, hooping around their necks, and walking while hooping. Their uninhibited joy quickly spread through our group, and it seemed as though even the adults couldn’t get enough hooping.

One of the regular hoopers, Marika Tomkins, is a Nia dance instructor and was drawn to hooping by the challenge of a new form of movement.

Tomkins explains, “New tricks equal new possibilities. Who doesn’t want to feel that way?

On top of that, I love to not only hula hoop in a regular way, but to take the hoop and pretend it’s my dance partner, one that taunts me to try new things in a new and different way and to whirl and swirl.”

In line with expanding hooping communities across the nation, our own hoop group has grown in interest and numbers. We’ve created a Facebook group, Hot Hoop (fondly named after Walla Walla’s famous record store, Hot Poop), where hoopers communicate about meeting times or share technique videos and photos.

Although we get together for the sheer fun of hooping and the social aspect of it, there is a national movement toward hoop fitness. Hula hooping classes and teacher-training workshops are popping up all over the country.

Christabel Zamor, a one-woman hooping sensation, is one of the leaders in hoop fitness.

In her book, “Hoop Girl,” Zamor discusses how she came to hula hooping. “You don’t have to be rhythmically gifted to succeed. When I got my hoop, I was not a natural, but I kept practicing and realized that it was something that can be self-taught, even for people who have never hooped in their lives.”

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moving around my waist, Teena and her daughter, Lara, were flowing effortlessly into “tricks” like the lasso, which entails grabbing the hoop while it makes contact at your back and spiraling it above your head with one hand. I watched enviously and thought, “I want to learn how to do that!”

So I practiced for a few weeks in my backyard, watched a lot of YouTube videos on hooping technique and was able to conquer some fancy hoop moves. The learning process was such a load of fun I didn’t even realize the health and fitness benefits that were swirling all around me through the act of hula hooping.

Throughout the next year, I met more hoopers, such as Erica Ullman who first picked up a hoop on a rafting trip. She was frustrated when she didn’t quite get the hang of it right away, but was determined to become a hooper.

Erica went home and browsed the Web for hula hooping and was surprised to find out about entire communities of people with a deep love of the circular movement. She learned how to make hoops and began to practice to the point of bruising every square inch of her body.

While mastering some challenging moves

Continued on pg. 36 >

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What’s more, says Zamor, hooping cut her stress levels, helped her drop three pant sizes and introduced her to hundreds of people she would never have otherwise met.

“I found that I touched a nerve in my community — hundreds of people reached out to me for instruction,” she says.

There is no doubt hula hooping is resurfacing today as not only a fitness trend, but as an exercise for all ages. With roots in ancient times, hoops were once made from grasses, bamboo and other fibers. Even the art of making your

own hoops is a great way to come together with friends and get creative.

Hot Hoop may, for now, be a small, underground group of people who like to move together, but one thing is for certain: there is always room for more hoopers in the circle. So, if you happen to see us spinning, grab a hoop and give it a whirl!

Jennifer Henry is a mom, yoga instructor and lover of music and movement. She can be reached at jenhenyoga@gmail.com.

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Health

By Robin Hamilton / Photo by Jeff Horner

Glory Days Are Here Again Eastern Washington Senior Games give boomers a chance to show their competitive stuff For 69-year-old Suzie Aldrich, getting older is a plus. “I can’t wait to turn 70!” she exults. A swimmer in her youth, Aldrich picked up her Speedo again after 48 years and started training to compete in last year’s Eastern Washington Senior Games.

How did it feel to get back to competing in her sport? “I was scared to death,” Aldrich says.

While Aldrich, who has been a mountain climber, skydiver and unicyclist, is not immune to fear, she certainly has mastered the emotion.

But competing in a swimming event after so long away from the sport was a frightening prospect for her.

the state of Washington. The EWSG are the only senior games held on the east side of the state.

“Age is not a limiting factor,” says Eastern Washington Senior Games organizer Susan Anfinson.

Baby boomers are moving into their 60s and 70s — and after a lifetime of following fitness crazes such as jogging and aerobics — they are not going into that good night without a fight.

Some local boomers and their elders have spent their lives working hard physically, on farms and in factories.

Getting people, They know the meaning of tenacity, a plus in any athlete. age 50-plus, off The spirit of the games is unusual the couch and onto — competitors root for each other, and everyone who participates is congratuthe track, on a bike lated. Often, says Anfinson, the older and into the pool, age groups have fewer participants.

As a result, competitors in those age is the goal of the brackets find they medal in their sport.

There are 10 different athletic events Eastern Washington in which participants can compete, Senior Games. with several distances and styles.

Events include cycling, golf, racquetball, pickleball, handball, basketball free throw and hot shot, road races, “My last swim meet was in college, swimming, tennis, and track and field. and I came in last,” Aldrich says. “I was Suzie Aldrich conquered her initial fear of competing and won After the contests on Saturday night, big at last year’s first Eastern Washington Senior Games. totally humiliated and swore never to there will be a celebratory dinner at get in a pool again.”

The Foundry, where the athletes will But Aldrich dove in, training by hergather for a four-course gourmet dinself, with only the Walla Walla YMCA lifeguards and onto the track, on a bike and into the pool, ner, live music by The B Side, and to watch the giving her pointers on her stroke. In the end, she is the goal of the Eastern Washington Senior medal ceremony. There will also be a video of won gold in all four events in the Games and Games, which are sanctioned by the Washington the day’s events, capturing the experience for went on to winning gold and setting records State Senior Games, an all-volunteer 501©(3) all participants. in senior games in Seattle and Alaska. non-profit organization. The EWSG are part At age 52, with a trim build and salt-andGetting people, age 50-plus, off the couch of a network of four other games being held in pepper hair, Eastern Washington Senior Games 38 Wall a Wall a Lifest yles

give a peloton-shy newcomer a solid strategy.

For the 42K (26.2 miles), for instance, he addresses the fear of being run over by aggressive fellow cyclists. “The only time you’re in a pack is when you take off,” Stanger says. “We start at the end of Farris on Middle Waitsburg Road, then roll slowly up to the top of the next hill on Middle Waitsburg.” The start is very organized, he says.

Then cyclists typically spread out and ride at a pace that’s sustainable for them.

Stanger encourages riders to sign up for all the cycling events — the 5K time trial, 10K (six

miles), the 42K and then the criterium, which is held at the airport. With the time trials, Stanger says, you’re really racing yourself. “Your entry fee covers all the events in the Games,” he says. “You might as well get the most bang for your buck.

Robin Hamilton is the managing editor of Walla Walla Lifestyles. She is training to compete in the cycling events in the Eastern Washington Senior Games — her first cycling competition — and hopes she doesn’t get her helmet handed to her. She can be reached at robinhamilton@wwub.com.

If You Go Eastern Washington Senior Games, June 22-24. you can register online at www.wwymca.org/events or on the day of the event at the Walla Walla yMCA, 340 S. park St. A fee of $45, which includes the celebratory dinner, covers all the events. participants are encouraged to attend as many, or as few, events as they wish.

Due to the high volume of visitors to the Valley June 22-24, the y is seeking volunteers to offer home stays for athletes. please contact Susan Anfinson at 509-525-8863.

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bicycling commissioner Charles Stanger is the picture of health. He is the president of the Wheatland Wheelers bike club and runs several social rides for all ages.

Last year, Stanger served as commissioner for the cycling events at the first Eastern Washington Senior Games but didn’t get to participate.

“I think organizing and running those races was more work than competing,” he says. This year, he will again be a commissioner, but he hopes to ride in the races.

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What Should I Eat and How Often?

The new “food pyramid” introduced by the United States Department of Agriculture in 2012 is a great tool to help you and your family make solid choices on your way to your health and fitness goals. While most of us know that it’s better to choose apples over fries and milk over soda, the ease and lower cost of fast-food, processed high-calorie snacks and sugary drinks often win out over more nutrientrich, healthful foods. To help you make more thoughtful food selections, consider the following tips the next time you head to the grocery store.

Have a food plan before you go. Each week, take some time to plan the meals for the rest of week.

Consider your family’s evening schedules, games, practices, etc., and coordinate a meal for each night, including a night or two for leftovers. At first this may 40 Wall a Wall a Lifest yLes

feel like a monumental task. I encourage you to keep at it. After a few weeks, you’ll be able to do this quickly. The result? More family dinnertime with good food that’s good for you. Another side benefit? Your budget will thank you!

Always shop with a full stomach. High-fat snacks are much less tempting when you’re not hungry.

Make a list and stick to it.

If possible, leave the kids at home when going grocery shopping. No babysitter? Trade child care with a friend. Grocery stores have kids in mind. Higher-priced, sugary snacks, sodas and chips are all placed right at the eye level of a child in a shopping cart. When kids aren’t there to ask (or beg) for a snack, it’s easier to stick to your list and stay on task.

Shop the perimeter of the store first and rarely venture into the aisles. Remember, whole food is the best food. Fresh produce, milk, eggs, dairy and meat are all on the outside of the aisles.

Consider the aisles a “danger zone” when it comes to nutrition.

Learn to read the nutrition labels. Know how to identify the number of servings in a can or box. Look for foods with no saturated fats and no trans fats.

Consider making your local farmers market your first stop or grow a garden yourself.

Pay with cash. You’re more likely to stick to your list and your budget.

Now that the food is home, try incorporating these ideas: Make dinner together. Assign each family member a portion of the dinner duties (e.g., cleaning the vegetables, setting the table, selecting the fruit.)

Eat dinner together. Statistics continue to show the benefits of sitting down to dinner together, especially when the TV is turned off.

These benefits are not limited to nutrition. Try it out and see for yourself!

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4. They limit fast-food to one time per week.

Memorialize life ...

5. They engage in 60 to 90 minutes of moderate-intensity physical activity every day.

Successful weight loss and long-term weight maintenance are possible. Obesity and its related diseases in adults, and certainly in our children, can be prevented. And that change can start today.

Leslie Snyder is an ACE-certified personal trainer, lifestyle and weight-management coach, and team leader of the Walla Walla YMCA Metabolic Boot Camp. She can be reached at lsnyder@wwymca.org.

health

Can I Really Succeed?

In a word, absolutely! Will it be quick and easy? Probably not, but it will be worth the effort.

Many people struggle with their weight. In fact, after working nearly 20 years in the fitness industry, I think I can safely say there are very few people who don’t struggle with their weight or body image in some way. We all have a back story, a history that feeds into who we are today.

We carry a relationship with food into every meal we consume. Food and drink, either in excess or shortage, surround our senses.

Change takes time. When the members of the Metabolic Boot Camp make a commitment to the team, they are making a commitment to change, and that does not come easy. It takes time, energy, sweat and a whole lot of hard work to begin and continue on this path of lifestyle change. But if you ask any former or current team member if it’s worth it, you’ll get a solid “Yes!” Statistics from the National Weight Control Registry, a database of over 5,000 adults who lost more than 60 pounds and kept it off for more than five years, confirm what we are seeing every day here in Walla Walla on our teams. And that is that people who are successful at weight-loss maintenance follow five rules.

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a fuller plate and give you the illusion of eating more food. (This is one of my favorite tricks and one that really works.)

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Wall a Wall a Lifest yLes 41

Planes, Trains & Automobiles

by

R.L. McFarland / photos by Joe Tierney

I purchased the 1936 trailer from local car collector and co-founder of the Walla Walla Historical Auto Club, Dick Buerstatte. Well known for his dry sense of humor, Dick is seen here next to the trailer with his “Cheshire Cat” smile and “Auto Show Presentation Hand Wave”. (Photo by R.L. McFarland)

A Tale of Two Trailers During a family drive through the outskirts of Eugene when I was in elementary school, I’d witnessed an unusual mobile home being towed down the highway.

The nameplate said “Pacemaker,” and it featured an unusual and futuristic twostory design. At that moment I became obsessed with trailers — giant mobile homes with soaring rooflines and swooping paint jobs, acres of rivets and shiny aluminum, as well as tiny travel trailers that defied visual logic.

My years as a fan and collector of old stuff began with cars. First there were convertibles, then muscle cars, followed by unusual orphans and, finally, station wagons. Of course, station wagons — what better to tow trailers with?

I found my first trailer (that I could not resist buying) peering back at me over a fence along an alley in Walla Walla in the early ’90s. It had a pair of rear windows that reminded me of the prying eyes of an alien visitor from outer space.

At first glance I assumed it was an early version of the Airstream brand. The title, however, said it was a 1936 “homebuilt.” I decided it was time to become a travel-trailer detective and learn more about the history of the Airstream 42 Wall a Wall a Lifest yles

brand.

First, I began an online conversation with members of the Vintage Airstream Club. They told me what I had was not an Airstream. So I turned to the friendly Tin Can Tourists Association (the oldest trailer club in the USA with roots dating back to Florida in 1919).

Ultimately, I ended up focusing on my communication(s) with trailerite No. 1 and trailerite No. 2 in California. We’d met online thanks to the Vintage Airstream Club, and we’d remained in contact due to our interests in aerodynamic orphan-trailers in general, and not just those from one specific manufacturer.

It’s now 20 years later, and the Mystery ’36

with the alien-eye windows resides in a worldclass collection of eccentric vintage RVs. After years of trading emails with trailerite No. 2 in California, I sold it to him and he restored it to beyond-new condition. Upon completion, it made its return debut as part of a vintageAmerican-vacations-on-wheels exhibit at the Petersen Automotive Museum in Los Angeles.

Meanwhile, in searching for the proverbial needle in the haystack (the builder of the 1936 trailer), I’d found another piece of the puzzle thanks to trailerite friend No. 1!

With the help of an old trailer club article he’d sent me, followed by a little sleuthing, I’d located a similar but longer and three-years-

The 1939’s model’s entry door features a screen down within a door. Three windows are Plexiglass due to a coastal California wildfire. The owners thought they’d return to find only a lump of aluminium. Amazingly, the fire burned right up to an around the trailer, cracked three windows, and that was it.

Continued on pg. 44 >

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newer version of the Mystery ’36 sitting quietly tucked away just north of Los Angeles in a canyon high above Malibu. The fingerprints of the builder (still a mystery) of the ’36 were all over the ’39. The owner and I immediately became friends. I had no intention of buying that trailer. Just knowing of its existence added valuable background information to my search for “the Mystery builder.”

Then my phone rang on New Year’s Day, 2008. It was the owner of the ’39. Her daughter was getting married and the newlyweds were headed for graduate school, and she’d decided it was finally time to part with the beloved family travel trailer (I have pictures of her daughter as a baby having a bath in the ’39’s kitchen sink).

She wanted to sell the ’39 to help finance graduate school for the newlyweds.

Long story short, the ’39 moved to Walla Walla. It’s a time machine that never fails to make me smile. It’s original and not in need of a major restoration, just some renovation here and there and, of course, an extensive exterior polish to restore its factory mirror-finish.

I am still searching for the name(s) of who built the two Mystery trailers. Signs point to aviation pioneer Hawley Bowlus, famous for his line of aviation gliders. Hawley had a sideline business building deluxe travel trailers. That

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Planes, Trains & Automobiles

<continued from pg. 43

The interior of the 1939 model, looking forward. The drop-leaf table can be floor-mounted in multiple locations, inside as well as outside, with a custom base. The galley features three gas burners built into a stainless-steel countertop, pressure- and hand-pump cold water to a round, flat-bottom sink, and an under-counter icebox.

44 Wall a Wall a Lifest yles

operation went bankrupt in 1936 due to the trailers’ monocoque riveted aluminum aircraft design and resulting high construction costs.

Wally Byam, who’d previously been designing and selling a line of build-it-yourself wooden kit trailers under the name of “Airstream,” bought what was left of Hawley’s trailer operation, simplified the construction process to make it cost effective and affordable, and changed its name from “Bowlus” to “Airstream.”

Hawley Bowlus was the chief engineer for the construction of the Spirit of St. Louis in 1927. He became good friends with the Lindberg family and even taught them to glide. I’ve long sensed a lingering link between Hawley, his employees, the busy 1930s travel-trailer industry in Southern California and the Mystery ’36 and ’39. I’m still looking for that final piece of the puzzle.

R.L. McFarland was born in Walla Walla, attended schools out of town, and worked as a professional tour director nationally and internationally. He’s returned and can be contacted at rvonsamson@gmail.com.

The 1936 galley layout is identical of that of the 1939 and features upgraded countertop, backsplash and sink. (Photo courtesy Vince Martinico)

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Wall a Wall a Lifest yles 45

Historic Homes

by

Karlene Ponti / photos by Greg Lehman

Return to the Splendor of 1905 — With Some Modern Upgrades The home at 510 S. Palouse St. has passed the century mark, but vision and skilled craftsmanship have restored it to the grandeur of its early days.

Roger and Diane Sexton purchased the home in 2006.

“My daughter moved to Walla Walla with the grandkids,” Roger says. Initially they were looking on the outskirts of town, but his wife and daughter found this home on the market and fell in love with it.

“It had a lot of potential, and it was what my wife wanted,” he says.

It’s a combination of architectural styles, with some aspects of art deco, arts-and-crafts and others. It has a large front porch with graceful round columns. Pillars in the same style are used inside the home.

The extensive restoration project took two years and Roger and Diane are pleased with the results, crediting general contractor Jack Jacobsen and assistant Dwight Gladden with the success.

46 Wall a Wall a Lifest yles

“I’m in the construction business, I know about quality work. I’m not a craftsman myself, but I know what it takes. It’s superb. We’re very pleased. The details all go back to 1905,” Roger says.

The emphasis of the project was to restore the home to its original splendor, repair some damage and modernize it in inconspicuous ways. They took off layers of wallpaper, pulled out carpet and replaced knob-and-tube wiring.

Because the previous owner, Marian Hoare, who owned it from 1952 to 2006, took such great care of it, the home was “immaculate,” Roger and Diane say.

But there were some issues beyond the former owner’s control. There had been a fire in the attic that was more extensive than they had realized, and there were structural concerns with the stairway. Also, the floor of the

upstairs sleeping porches sloped down about three inches.

“We followed the original photographs of the house,” Jack says. “Everything here was resurfaced, the floors, ceilings and trim. There’s not one surface that hasn’t been redone. It’s all mint, they wanted it mint.”

Because of the availability of early photographs of the home, Roger says the exterior has been restored as well as the interior, with awnings on the side windows just the way they were in decades past.

It was an exacting project in a very large house, estimated at about 5,300 square feet, with three floors plus a full basement.

Restoring a century-old home is a large project, but you have to be aware of the small things, too.

Continued on pg. 48 >

The home at 510 S. Palouse St., is a showcase for woodworking craftsmanship and splendid lighting.

After viewing early photographs of the home, the exterior has also been restored.

Wall a Wall a Lifest yles 47

Historic Homes

<continued from pg. 46

“There are a lot of fun details,” Jack says.

They managed to salvage many light fixtures original to the house. Some were in the basement, some were just stored in the garage. Others, they were able to special order and replace.

They aren’t reproductions — they are authentic to the period.

Roger and Diane wanted to be as true to the original design of the home as possible. Roger’s favorite room is the kitchen.

“It is totally redone,” he says. “We gutted this. We found a cabinet in the basement and just matched the detail on it. It’s as authentic as we can make it.”

But the challenge in a restoration like this is to keep the 1905 ambiance and still have all the conveniences of today. This compatible contrast was successfully achieved; the kitchen shows no outward signs of a microwave, dishwasher or fridge/freezer. They are all disguised as early-1900s cabinetry. Open a cabinet door, and there’s your refrigerator. Another cabinet door opens to reveal the dishwasher, and so forth.

The kitchen is also designed for efficiency, with food preparation assigned to one side and washing and cleaning to the other.

Although they both love the kitchen, Diane also enjoys the TV room on the main floor.

48 Wall a Wall a Lifest yles

Another of Roger’s favorite areas is his office upstairs.

The family dining area is adjacent to the kitchen, for convenience. On the other side of the kitchen is the formal dining room with a spectacular bay window in the front of the house. These are the original windows, and original light fixtures grace the dining room.

“We kept all the original components we could,” Jack says.

Where new wood was used, it was matching vertical grain and flat-sawn the way it would have been done in 1905. The tool-marks match because Roger and Diane took the time to track down machinery used at the WhitehouseCrawford lumber planing mill when it was in business. That way, all the new woodwork matches the original.

“It’s a beautiful home, uncommon,” Jack says.

It had been remodeled in the ’60s and ’70s but was always a family home, not apartments.

But there were plenty of challenges.

The large attic, which had suffered serious fire damage at one point, was opened up and made usable as a family room. The new, custombuilt stairway to it conforms to current codes and effectively matches the existing stairs.

The home originally had a second chimney.

That was removed and it left a perfect space for the refrigerator downstairs and the newly constructed stairway to the attic.

A high-efficiency furnace was installed for the second floor, creating huge savings on heating the home. An on-demand water heater also was installed.

Modern technology augments the historic home in many ways. It has an intercom system, helpful in a 5,000-square-foot home. One room in the basement may become a home theater. Or it may be converted into something completely different. It’s a work in progress, and Roger and Diane are making decisions on what they want and don’t want.

They say the home is very well built, but it had some issues — a lot can happen in 100 years — but now it’s a healthy home, updated and improved.

“It’s not just a house, it’s a home,” Roger says.

“This house has a good vibe, and you can tell that right away.”

Karlene Ponti is the special publications writer for the Walla Walla UnionBulletin. She can be reached at karleneponti@wwub.com.

Left: The kitchen is a step back in time with all the conveniences of today.

Above: The whole house keeps the ambiance of the early 1900s.

Give your home a fresh look this summer.

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Wall a Wall a Lifest yles 49

Secret Garden

by

Karlene Ponti / photos by Greg Lehman

Yellowhawk Creek flows past the home of Jim and Mary Thornton.

Beside the Flowing Water Jim and Mary Thornton, of 1885 Rustic Place, live beside Yellowhawk Creek. The water flows past their property at an angle, which adds to the scenic quality of the garden hidden in the back of the house.

“We loved the natural creek setting,” Jim says. He and Mary enjoy it so much they added on to the back of their home, enclosing what was originally a deck into a sunroom.

“We can sit there and stay nice and warm and just watch it snow,” Mary says.

In the warmer months they relax in the sunroom, enjoying the view of the lawn and creek.

“The creek attracts all sorts of interesting wildlife,” Jim says. Herons, ducks, wild turkeys and an assortment of opossums and raccoons are drawn to the creek.

50 Wall a Wall a Lifest yles

Flooding isn’t a concern, even with the water so close outside that you can hear it going by — soft and soothing. The couple says the U.S. Army Corps of Engineers maintains flood control on the creek, keeping the water a calming influence rather than a fearsome presence.

The Thorntons have a large expanse of grass leading down to the creek. A hedge borders one side, and long-needled pine trees give shade along the creek.

Splashes of color are provided by bulb flowers in the spring, daffodils and, later, irises.

Mary has perennials planted at the base of the trees.

Statuary of happy-looking animals, such as a frog and some bunnies, grace the edge of the deck.

Karlene Ponti is the special publications writer for the Walla Walla UnionBulletin. She can be reached at karleneponti@wwub.com.

The couple spends plenty of time out on the deck watching for wildlife.

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Wall a Wall a Lifest yles 51

Walla Walla’s Finest

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Wall a Wall a Lifest yles 53

June Through Aug. 26

June 2

June 6 – July 15

The Tamástslikt Cultural Institute hosts the exhibit “Transitions — One Man Show: Joey Lavadour.”

Details: 541-966-9748.

Walla Walla Dance Company performance “Spring Finale.” Dancers ages 3-25 will be performing in jazz, contemporary, ballet, hip hop, break dance and other styles. 7:30 p.m., Cordiner Hall, Whitman College.

Details: 509-522-1338.

Lavender Daze 2012. Enjoy U-pick lavender, wreath making, lavender lemonade and more. Blue Mountain Lavender Farm, Lowden. Sunday-Friday, 10 a.m. – 5 p.m.; closed Saturdays. Details: 509-529-3276.

The Kirkman House Museum hosts the exhibit “Play Ball: 120 Years of Baseball in Walla Walla.” Details: 509-529-4373.

Martin Airfield Open House. 8:30 a.m.-3 p.m., Martin Airfield. Details: martinairfield.com or 509-525-0889.

Through October

June 2-3

Car buffs gather to watch the Summer Demolition Derby, 6 p.m., Walla Walla County Fairgrounds. Details: 509-527-3247.

The Dayton Depot continues its exhibit “Iron Horses,” an assortment of railroad photographs. Details: 509-382-2026.

Pioneer Days, citywide celebration. Weston. Details: westonchamber.bmi.net.

June 1

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.

Through early September

Opening day for the Walla Walla Sweets baseball team.

7:05 p.m., Borleske Stadium. Visit wallawallasweets.com for schedule or call 509-522-BALL. June 1-2 The Walla Walla Community College Theatre Arts Department presents Shakespeare’s “Twelfth Night or What You Will.” 7 p.m., China Pavilion, WWCC. Details: 509-527-4575.

June 1-July 15 Lavender Daze 2012. Enjoy wreath making, lavender tea and more. Blue Mountain Lavender Farm. Sunday-Friday, 10 a.m.-5 p.m.; closed Saturdays. Details: 509-529-3276.

Every Saturday and Sunday through August, enjoy a Downtown Summer Sounds Concert, 4-7 p.m., Land Title Plaza, First Avenue and Main Street. Call 509-529-8755.

June 7

June 7 “First Thursday” Concert at St. Paul’s Episcopal Church, 323 Catherine St., Walla Walla, 12:15-12:50 p.m., features pianist, composer Kristen Vining. Details: 509-529-1083.

June 7 and 21 The first and third Thursdays through October, bring the Waitsburg Shoppping Bag to the Waitsburg Town Hall. 9 a.m.-4 p.m. Details: 509-539-8773.

June 7-22

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

Walla Walla Chamber Music Festival includes a multitude of events over several weeks. Details: 800-838-3006 or wwcmf.org.

June 3

June 8-9

Walla Walla Community College Recognition. Details: 509-522-2500.

Street fair. Old Town Freewater. North Main. Details: 541-938-3727.

Dinner by in-house Bistro 15 with entertainment, 5-11 p.m., at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

Comedy jam, 8 p.m., Wildfire Spor ts Bar at the Wildhorse Resor t & Casino, Pendleton. Details: 800-654-9453.

Open mic, 7-10 p.m., Walla Walla Village Winery, 107 S. Third Ave. Details: 509-525-9463.

Karaoke, 8 p.m., CrossRoads Steakhouse, 207 W. Main St. Details: 509-522-1200.

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

Friday

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

Live music, Backstage Bistro. Details: 509-526-0690.

Live music, 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Live music, 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

Saturday

Regular Events Monday Most Monday nights, live music at Vintage Cellars, 10 N. Second Ave. Details: 509-529-9340.

Tuesday Trivia Game Night, Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865.

Wednesday Wine tasting, first Wednesday of the month, Plateau Restaurant at Wildhorse Resort & Casino, Pendleton.

Details: 800-654-9453.

Record your music, 5 p.m., Walla Walla Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

Music, Walla Walla Wine Works. 7-9 p.m. Details: 509-522-1261.

Open mic, 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.

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

Thursday From 7-10 p.m., Walla Faces Tasting Salon: first Thursday of the month, Salsa Night. The second and fourth Thursday, open mic. The third Thursday, records are played during the Spin and Pour. Walla Faces, 216 E. Main St. Details: 877-301-1181.

Blues and Barbecue with live music and West of the Blues BBQ. Charles Smith Winery, 35 S. Spokane St. Details: 509-526-5230.

54 Wall a Wall a Lifest yles

Pianist Carolyn Mildenberger, 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

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

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

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

From May-December, the first Friday ArtWALK Walla Walla, 5-8 p.m. Details: artwalkwallawalla.com.

The second Friday each month, acoustic jam, Skye Books & Brew, Dayton. Details: 509-382-4677.

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

Live music, 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.

Most Saturday nights, live music, Vintage Cellars, 10 N. Second Ave. Details: 509-529-9340.

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

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

Live music, Backstage Bistro. Details: 509-526-0690.

Live music, 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Live music, 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

Sunday Sunday Jazz Café, 3 p.m., Walla Faces. Details: 877-301-1181.

Ragtime piano by Uriel, 4-7 p.m., Oasis at Stateline, 85698 Highway 339, Milton-Freewater. Details: 541-938-4776.

the annual relay for life raises funds to help fight cancer. opening ceremonies 6 p.m., survivors’ lap, and at dusk, luminaries. Borleske stadium track, Walla Walla.

Details: 509-529-9597.

JuNE 9-10 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 9-10, 23-24 the Walla Walla Drag strip holds weekend races. Details: wwdragstrip.com or 509-301-9243.

JuNE 10 Walla Walla university salutes the class of 2012. 8:30 a.m., Centennial green, Walla Walla university, College place. Details: 509-527-2656. mares ’N’ music, a Walla Walla symphony event, showcases horses and symphonic music. 3 p.m. Walla Walla County fairgrounds. Details: 509-529-8020.

JuNE 12 Workshop on “how to pack” by aaa travel store Buyer and manager kathleen Collum. 5:30 p.m. Details: 509-527-7846.

JuNE 14-16 Vintage Walla Walla presents the annual wine-tasting event and summer barbecue. Details: 509-526-3117 or visit wallawallawine.com.

JuNE 15-17

JuNE 23-JuLy 8

Celebrate father’s Day with the Dayton all-Wheels Weekend. the annual automotive extravaganza features a 7 p.m. friday cruise, show ’N’ shine Car show at 9 p.m. saturday, 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.

“Big Daddy’s Bar-B-Q” comedy performance at the power house theatre. Details: 509-742-0739.

JuNE 17

the city of Walla Walla and the kirkman house museum present the pioneer Bandstand Concert featuring the air force Band and the ken hanson Band. Details: 509-529-4373.

JuNE 24 saint Jean-Baptiste Day celebrates french Canadian Culture at the frenchtown historic site. Details: frenchtownpartners.org.

the family-friendly annual Diversity Day multicultural festival celebrates with music, dance, games, stories and food. 11 a.m.- 6 p.m., pioneer park. Details: 509-525-8602.

JuNE 22-24

JuNE 26 “explorer kids” Camp. Day Camp at fort Walla Walla museum. Details: 509-525-7703.

eastern Washington senior games for participants 50 and older. sponsored by the Walla Walla ymCa. ten events, including cycling, swimming, golf, tennis, track and field, racquetball, pickleball, basketball free throw and hot shot. Details, www.wwymca.org/events

a performance of “red, White and tuna.” the town of tuna, texas, has a high-school reunion. little theatre of Walla Walla. Details: 509-529-3683.

JuNE 23

JuNE 30

Downtown Walla Walla movie Night. the second friday of the summer months, you can relax with an outdoor movie. Dusk, Borleske park. Details: 509-529-8755.

it’s the annual Big Band Barbecue Benefit. Dance under the stars at the frazier farmstead museum, miltonfreewater. 6-10 p.m. Details: 541-938-4636.

r.i.D.e.r. of Washington is hosting a motorcycle scavenger hunt. register 9-10 a.m. near pizza hut on rose st. return by 2 p.m. for more information, call 509-540-8542 or visit riderofwashington.webs.com.

JuNE 30

JuNE 29, 30, JuLy 1, 6

tamástslikt Cultural institute holds pepsi primetime @ the museum presenting a weaving demonstration

by Joey lavadour and friends. Details: 541-966-9748.

Photos by Steve Lenz

Where in Walla Walla?

Last issue’s clue: This “Mikado”-type steam locomotive engine was built in 1918 and resides in a Walla Walla park. Name the park.

Clue: Quite probably Walla Walla’s only rocket, it marks an organization that honors our troops.

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

Answer: Jefferson Park Last month’s winners Andrew Penrose Tim Elliott Virginia Baker Biby Conrad Kelly Hardin

Bruce Drake Irish Clark IV Susie Keen Michael Ruble Ryan Gorton Wall a Wall a Lifest yLes 55

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