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healthy lifestyles in the Walla Walla Valley
t h e va l l e y ’ s p e o p l e , w i n e & f o o d
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healthy lifestyles in the Walla Walla Valley
tableofcontents
boot 39 bridal camp
march 2011
Get in great shape for your big day.
child 10 Julia rides again The second annual Julia Child Cook-off contest will see which Walla Wallan has the most pluck.
& mortar 14 Brix When is winemaking like PacMan? Why, it’s alimentary.
with wine 15 living How Walla Walla Community College helped elevate the Valley’s wine industry.
cooks 18 Real Kevin Baker shows how he constructs one of his favorite culinary creations.
new in W2 22 what‘s Discover a new culture, give your carbon footprint a pedicure and explore new tastes.
chore 30 chicken treasures How four kids are changing the universe one egg at a time.
homes 34 historic The Kennedys’ home in Athena is one of the nation’s best examples of opulent 1920s architecture.
48 artmakers Penny Michel creates new artifacts of the ancient world.
51 Can’t-miss events in 52 where walla walla?
54 Wine map
More Lifestyles P l e as e l i k e us
pl e as e F o ll o w us
6 Walla Walla Lifestyles
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E ditor’s C omments
/ by Rick Doyle March 2011
Which came first: the chicken or the egg? The Case family may not be able to answer that age-old question, but each family member has shared in the feeding and caring of enough chickens to have them clucking in their sleep. It takes a lot of pluck to tend more than 1,000 chickens scratching around in four pastures. But the Case kids have turned the chore into a money-making enterprise by gathering and selling fresh eggs to customers, such as several local restaurants. Before you consider cashing in on this idea, check out what the family members have say about their cheep labor. Making a living from the soil — whether through raising animals or planting crops — is a well-established profession in these parts. Penny Michel takes it a step further by turning the soil — in this case, clay — into works of art. You’ll find she isn’t afraid to get her hands dirty when you read her story in ArtMakers. Walla Walla Community College President Steve VanAusdle is known for using his head more than his hands to
make a living. It was brainpower that led to the college’s foray into teaching people how to grow grapes and make wine. In this issue, he talks about the evolution of idea to reality in the Center for Enology and Viticulture. “Music hath charms to soothe a savage breast, to soften rocks, or bend a knotted oak.” At least according to William Congreve’s play “The Mourning Bride,” dating back to 1697. Today’s medical science has found that music can enhance language and problem-solving abilities while lowering blood pressure, among other possible health benefits. If that sounds like a prescription you’d like to take, you might want to know more about the Walla Walla Valley Bands. Who says you can never go home again? Tim Kennedy grew up in Athena and he and his wife, Lori, found the perfect house in his hometown. This Historic Home has everything the family wanted. We hope this issue of Lifestyles has everything you wanted. Enjoy!
Get Ready for Spring!
P ubl i sh e r
Rob C. Blethen Ed i t o r
Rick Doyle A dv e r t i s i n g D i r e ct o r
Jay Brodt M a n ag i n g e d i t o r
Robin Hamilton P r o duct i o n ma n ag e r
Vera Hammill designer
David Brauhn C o n t r i but i n g w r i t e r s
Joe Gurriere, Robin Hamilton, Margaret Jamison, Elliot LaPlante, Karlene Ponti P h o t o g r aph e r s
Darren Ellis, Joe Gurriere, Margaret Jamison, Colby Kuschatka p r o duct i o n sta f f
Ralph Hendrix, Chris Lee, Steve Lenz, Sherr y Burrows S al e s S ta f f
Massood Gorashi, Colleen Streeter, Jeff Sasser, Donna Schenk, Mike Waltman C o p y Ed i t o r
Chetna Chopra Fash i o n / B e aut y Ed i t o r
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Quality Products • Knowledgeable Staff • Great Prices
Karlene Ponti A dm i n i st r at i v e A ss i sta n t
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Garden Plants & Herbs Decorative Plants Fruit Trees Shade Trees Citrus Trees Bedding Plants Roses Shrubs Topsoil Garden Art & Pottery Decorative Rock & Bark
Cover: Photo by Colby Kuschatka F o r e d i t o r i al i n f o r mat i o n
Rick Doyle rickdoyle@w wub.com Robin Hamilton robinhamilton@w wub.com F o r adv e r t i s i n g i n f o r mat i o n
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Walla Walla Lifestyles 9
food
by Robin Hamilton photos by Darren Ellis
The Julia Child Cook-off Contest: Part Deux
10 Walla Walla Lifestyles
Edith Piaf sang “La Vie en Rose,” wine flowed and guests tasted a savory coq au vin — it was as close as Walla Walla gets to an evening in Paris. The Downtown Walla Walla Foundation and Walla Walla Lifestyles Julia Child Cook-off Contest, held at Olive Marketplace and Café Feb. 10, drew nearly 100 guests who were treated to great food, good wine and the drama of a cooking competition. Eight local chefs and expert foodies were on hand to judge the culinary efforts of seven local cooks. The cooks’ mission was to recreate one of Julia Child’s best known and beloved recipes: coq au vin. And then there was the great lady of French cuisine herself — played with a nod and a wink by local author Steve Johnson, aka Sam McLeod. Standing the required six-feet-plus in heels, Johnson sported Child’s trademark pearls, which accented a lovely — and practical — skirt and blouse, a brunette bob cleverly covering Johnson’s distinctive white hair. The fact that he has a bristling beard stopped him not at all. “I think it makes it funnier,” Johnson said. First prize, which was the book “Always, Julia,” donated by Book & Game Co., was awarded to Brian Hatley. As the chef judges noted, it was “ironic that the cook turned out to be a vegetarian — his cooking skills were right on.” The judges were unanimous in their compliments. “It was by far the deepest, rich, full-bodied sauce,” they reported. “Even after sitting in the cookware on the judging table for several hours the sauce never broke. The contestant’s reduction of broth and wine was heavenly. The balance between chicken flavor and red wine was spot on. His mushrooms were perfect and his onions were caramelized to a rich golden brown.” Denise Slattery won the second prize of a chef’s-hat-covered bottle of wine. “I’m just such a big fan of Julia’s and to have a way for this community to celebrate her and cooking … it’s so great,” Slattery said.
Judges Janet Robison and Kyle Mussman tasted seven versions of coq au vin.
Chefs’ comments on Slattery’s offering: “This dish had succulent chicken, great reduction sauce and deep flavors. It was mouth-watering, a very nice presentation, over all a great coq au vin.” Third prize, a DVD of “Julie and Julia,” went to Jerry McCarley. McCarley entered his version of boeuf bourguignon in last
year’s Julia Child Cook-off. This year’s judging was much more to his liking, he said. “Last year they took a spoonful of the sauce. This year they’re actually eating the dish.” The judges agreed that this dish was “lighter in flavor, not as rich as others Continued on pg. 12 > Walla Walla Lifestyles 11
food
<continued from pg. 11
“Julia” announces the winner — Brian Hatley. Even though Hatley is a vegetarian, his coq au vin drew raves.
tonight but delicious in texture and well rounded.” It was one of the judges’ favorites for the night. Another dish that caught the eye of judges was a dish made with the whole chicken instead of cut up legs or thighs. It looked beautiful in presentation, while another stand out was an interpretation of coq au vin using white wine instead of red wine. Also participating in the contest were Emily Riley, Carole Dietsch and Norita Dahlin. “I just did it for fun,” Dietsch said. A junior recognition award, a child’s[-]size cooking set from Providence Fine Living, was awarded to the littlest chef, Dominic Geggan, who had entered the contest with his mother, Marie Claire Geggan. Event organizers Jennifer Northam and Cheryl Thyken, who work for the Downtown Walla Walla Foundation, had not yet tabulated the evening’s proceeds, but said they considered it a great success and hope to continue the tradition next year. “I think we should just work our way through ‘Mastering the Art of French Cooking,’” said Thyken. “We did Julia proud.”
12 Walla Walla Lifestyles
“Julia” gets bussed by Denise Slattery, second-place winner.
by Diane Reed
Rhapsody on a map I’m impatient for spring, though the cottonwoods at the pond are just beginning to bud. It’s a restless season when cabin fever is just beginning to lift, teased by warm days with the promise of renewal. Instead of seed catalogs, I’ve been browsing my map collection for some inspiration. Some people use maps only when they have to get from Point A to Point B. Some don’t even look at a map; they just turn on their GPS and go. Others — like me — curl up with a good map for the sheer pleasure of it. I keep a wide variety of maps on hand for planning trips, resolving editing or trivia questions and just for browsing. I’m especially fond of the topographic Washington Atlas and Gazetteer (Delorme), which provides detailed maps of every nook and cranny of our state. It also shows the dramatic topography that explains a lot about why our towns and cities are located where they are. You can begin to appreciate the landscape that has shaped Southeastern Washington — the coulees and mesas of the channeled scabland and the hills of the Palouse. Last fall I took a series of field trips through Walla Walla Community College’s Quest program with Bob Carson, professor of Geology and Environmental Studies at Whitman College. The course, Big Basalts and Furious Floods, focuses on the geology of our area and the processes that created the landscape. Our field trips included Palouse Falls and Devil’s Canyon, where we saw what the ice age floods wrought. Closer to home, we ventured to Tiger Canyon in the Blue Mountains southeast of Walla Walla and visited the erosion-exposed “Touchet beds,” the successive layers of ice age flood deposits that underlie the Walla Walla Valley. We
also visited Wallula Gap and its distinctive sentinels, the Twin Sisters. The gap is one of the most spectacular places in Walla Walla County geologically and scenically. I had always assumed the gap was carved by the Columbia River and the ice age floods, but I learned it was initially the bed of the ancient Clearwater-Salmon River (both now empty into the Snake River in Idaho.) The gap was enlarged by the ice age floods and
the Columbia River, which was forced farther and farther east from its original location (now Satus Pass) by the uplift of the Horse Heaven Hills, until it was captured by the Clearwater-Salmon and assumed its current path through the hills at Wallula. To fully understand the forces at work, Carson’s book “Where the Great River Bends: A Natural and Human History of the Columbia at Wallula,” is a must read. There is also a great overview of our area’s geology and a bibliography at www.whitman.edu/ geology/LocalGeo.html So get out your maps, settle down and start planning some adventures. And don’t forget there’s a lot to see here in our own corner of Washington. Happy trails!
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DIANE REED is a freelance writer and editor. She is an
avid photographer, birder and observer of life. She can be reached at ladybook@earthlink.net. Between columns and when the spirit moves her she blogs at www. ponderingsbydianereed.blogspot.com. Walla Walla Lifestyles 13
wine B r i x & M ortar
/ by Catie McIntyre Walker
The oenophile: A lover of wine There seems to be a misconception about oenophiles. Despite the exotic name, an oenophile is simply a lover of wine. Oenology is often a disciplined devotion with strict traditions of consumption and appreciation for the fine art of winemaking. Reading through some of the Facebook comments about the local wine industry, there seems to be a misconception that wine tourists, or “wine-o’s,” as they are often referred to, come to Walla Walla to get drunk. Au contraire, mon frère. For many oenophiles, wine isn’t just about the alcohol, but the gentle balance of fruit and fermentation. As soon as the skin of the grape is broken, the natural sugars inside the grape and the wild yeasts living on its skin make the perfect environment for fermentation. This was the key to preserving grape juice when there was no way to refrigerate the juice. Today, many winemakers rely on commercial yeasts as an insurance policy if there are no wild yeasts. In my mind’s eye I tend to see the process as the old arcade game from the 1980s, “Pac-Man.” Think of the yeast as Pac-Man. He eats the pac-dots — or in this case, the sugars — and then “poops” out the alcohol. Winemaking is becoming increas14 Walla Walla Lifestyles
ingly influenced by science, and fermentation is carefully controlled. Fermentation continues until all the sugar has been turned into alcohol or the level of alcohol is between 11 and 14 percent, depending on the variety of the grape, the style of the wine and sometimes even the vintage. Alcohol in wine provides body and, to some extent, richness. Too much alcohol can make the wine taste out of balance, killing the flavors and numbing the taste buds. Science provides the foundation for good winemaking, but it still comes down to the aromas and flavors that please the winemaker’s palate. Winemakers look for the diversity of the grapes. Where the grapes are grown plays an important part in their color, aromas and flavors. And yes, just like our Walla Walla Sweet Onions, a red grape grown in the Walla Walla Valley produces an aroma and flavor like no other grape in the world. So you may be wondering, if it isn’t about alcohol, then what is it? For many oenophiles, wine is about romance and history. Galileo, Plato, Proverbs and Psalms have been waxing poetic about wine for centuries. The old world wines of Europe represent generations of family traditions. In Europe, wine is as important a part of the meal as a loaf of bread. Thomas Jefferson, our third U.S. president, was America’s first wine connoisseur. He introduced us to European wines and saw America’s potential for viticulture and oenology. Not only did he bring a level of wine sophistication to America, he was also the wine adviser and wine buyer for George Washington. With that said, who am I to argue with our forefathers? Drink up.
wine L iving w ith Wine
/ by Peter Musolf
How higher education elevated the wine industry in the Valley
Steve VanAusdle, on the other hand, has managed to catch this ephemeral creature. He’s figured out how to keep it alive. He’s tamed it. And he has harnessed it to an extraordinary task, propelling the new economy of the Walla Walla Valley. The secret lay in building a large but subtle trap, one taking the form of the college’s Center for Enology and Viticulture. I met with VanAusdle to hear the tale of how he accomplished this. The idea came up in a meeting with Ron Langrell, vice president for workforce education, VanAusdle said. “That would have been about 1999,” he recalled. “Ron and I were talking about plans and budgets for the following year. You know, ‘What could we do that would help the economic vitality of the region and maybe lead to some jobs?’ One of the things we observed was an emerging wine industry driven by a few entrepreneurs producing very high-quality wine.” VanAusdle’s concerns about the local economy were real. Shutdowns had occurred in canning and forest products, and since 1995, according to a report by Economic Modeling Specialists Inc., of Moscow, Idaho, Walla Walla had been losing hundreds of residents a year. Then, as now, when good jobs became scarce, community colleges formed a main line of defense. “So out of that meeting,” VanAusdle continued, “we talked about Myles Anderson.” Psychologist and educator,
Photo by Colby Kuschatka
In my pursuit of what wine is and what it means to our town, I often lose the trail, even forget what I’m after. Is it farming? Is it science? Is it business? Is it art? It seems a wily beast.
WWCC veteran Anderson was also a winemaker. Wineheads know him as cofounder of Walla Walla Vintners. “Why don’t we ask Myles if he’d be interested in working with us just to explore this concept? Is there interest? Is there potential for education and training to support the young wine industry? Could we play a role?” Anderson was enthusiastic and soon began offering a few basic courses. Public response was “overwhelming,” VanAusdle
said. Consumers were curious about wine appreciation. Business people aimed to rev up tourism. People were looking for careers. Students simply streamed in, many from town, others from as far away as Seattle and Spokane. As it developed, the Center’s appeal would stretch far wider. Today students come from across the country. “So, all this started pretty quick,” Continued on pg. 16 > Walla Walla Lifestyles 15
wine
<continued from pg. 15
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said VanAusdle, who has two degrees in economics and a doctorate in education. “We came to the conclusion just from the initial enrollments: ‘Yes! Let’s move forward. Let’s create a program to prepare individuals for the industry.’ And Myles’ suggestion was that this needs to be very hands on. Could we set up a small teaching winery on campus? “Since we didn’t have any resources to build it, we asked ourselves, ‘Can we raise the money?’ The response was interesting. It was like throwing gas on a fire. This idea, it was just so powerful that our vision became what it is today: a 15,000-square-foot facility, which represents about a $5 million investment. “Even after we put this out for bid, the vision kept growing. We added what would be the culinary space, even after the building was under construction. We went out and raised another $450,000, moving toward a more comprehensive vision of wine, food and art as essential components of a vibrant local economy,” VanAusdle said. All this was perceptive, creative, improvisational, natural, it was applied economics at its virtuoso finest.
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By 2017, experts say, nearly 7,000 Valley residents will be drawing a salary from the Big Fermentation.
Doors opened in 2003, and over 1,600 students have enrolled in the center’s classes and seminars, which, alongside enology and viticulture, also address wine marketing and business. Many have transitioned directly into the cultural earthquake that economists call “the Walla Walla wine cluster,” both riding the tremor and adding to its energy. Meanwhile, the population drain has been plugged. Since 2000, newcomers and returning natives have more than made up for previous losses. By 2017, EMSI experts say, nearly 7,000 Valley residents — winemakers, wine sellers, hotel workers, lab techs, forklift
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repair people, lug designers, and on and on — will be drawing a salary from the Big Fermentation. The school is frequently copied, most recently in Roseburg, Ore. It has been admired and talked about in countries as distant as Portugal, Singapore, South Korea and Georgia as a model for rural development. “Wine,” VanAusdle deadpanned, “has an interesting social dimension.” I first met VanAusdle in 2007 at a wine economics symposium in Trier, warehouse of Germany’s riesling industry. His superb talk on the center, at once folksy and acute, stole the show. The WWCC wine school was instantly on everyone’s lips, later literally so, when VanAusdle broke out a tasting of College Cellars, the school’s student-made wine. A few days later, our multinational group of number-crunching oenophiles, now shipboard, was touring the vineyardwalled Moselle River. Despite astonishing scenery, great wine and the illustrious company of riesling celebrities Wilhelm Haag, Katharina Prüm and Clemens
Busch, people were still talking about Walla Walla and College Cellars’ 2004 Klipsun vineyard merlot. VanAusdle’s vision materialized and grew so fast one can’t see exactly what’s causing what anymore. “I don’t want to say the Enology and Viticulture Center is responsible for what’s happened here,” he said. “I don’t think that’s true. We’ve been an intermediary. We’ve created a supply of skilled wineindustry workers. We’ve helped create a demand for these workers by adding resources to the entire industry and attracting venture capital.” VanAusdle is also loath to give himself much credit, deferring frequently to the center’s director, Valerie Fayette; an allstar advisory committee; Anderson; other dedicated faculty and staff like the late Stan Clarke; and many generous donors, who have contributed everything from money to fruit to the forms used to build College Cellars’ arched-beam barrel room. Still — and scholars like Nicholas Velluzzi who have studied the matter agree — it’s hard to imagine the local
wine industry jelling as delectably as it has without the “institutional thickening” (in Velluzzi’s words) that the Center for Enology and Viticulture provides. In our conversation, VanAusdle came back repeatedly to the strangely persuasive notion that the center’s building itself has made an indispensable difference. Designed by Kennewick, Wash., architect Ed Luebben, the structure stands at an angle to the corner of East Isaacs Avenue and Tausick Way. This quietly rebellious siting embodies the necessity of taking a new perspective if a community wants to change. “I think it’s the power of place,” VanAusdle said, the question intonation expressing the wondering mental mode he relied on in setting his magic trap. “I mean, the wine industry now has a place. And we’ve made this place available for all wine-industry activity. It’s not just an educational facility. It’s a place where things can happen.” Peter musolf divides his time between Walla Walla and Yokohama, Japan. Living with Wine is an occasional series.
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You donâ&#x20AC;&#x2122;t have to be a seasoned chef to make an impact with food. Every day, in kitchens across the country, Real Cooks create extraordinary meals for some very special guests â&#x20AC;&#x201C; their friends and families.
18 Walla Walla Lifestyles
food
by Joe Gurriere
/ photos by Joe Gurriere
As the owner of B3 Construction, a Walla Walla home design and remodeling company, Kevin Baker spends most days lending his creativity and eye for style to homes and businesses across the Valley. But when he hangs up his hammer and returns home to his wife, TASTING ROOM
Tressa, and 7-year-old daughter, Addison, Baker can often
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“Cooking is sort of an extension of what I do for a living,” Baker says. “Taste is taste. Whether it’s designing a home or experimenting with different flavors of food, I just enjoy creating things that inspire my palate.” Baker isn’t the only one who benefits from his creativity in the kitchen, as friends and family regularly convene to enjoy his oneof-a-kind creations. From his famous Greek wedding soup to local spring vegetables served over fresh pasta, no dish is served the same way twice at the Bakers’ home. I sat down with this jack-of-all-trades to enjoy some fresh-baked cookies, compliments of his daughter-slash-protégée, to find out how he became as confident in the kitchen as he is on the construction site.
LIFESTYLES: What was food like in your
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LIFESTYLES: Do you still do a big Sunday supper?
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that you had skills in the kitchen?
appointment only
why or how, but I would take Top Ramen and turn it into a gourmet meal. I’ve just always enjoyed taking the basics and creating something interesting to eat. I’ve never used a recipe.
LIFESTYLES: Never? BAKER: Never.
household when you were growing up?
LIFESTYLES: How did you learn the BAKER: You know, it’s funny. My mom basics? always asks me how I learned to be so creative in the kitchen because, in our house, food was always very basic. I mean, every food group was on the plate, but it was more of a meat-and-potatoes kind of thing.
LIFESTYLES: Do you come from a big family?
BAKER: Good old trial and error. Not to
say that I never looked at cookbooks, but I learned more just by seeing a dish that looked good and figuring out how to re-create it on my own.
LIFESTYLES: Given what you do for a
living, I guess it makes sense for you to start
BAKER: I have a brother and two sisters. from a place of aesthetics. But on my mom’s side of the family, I have 12 aunts and uncles and 40 cousins. We used to all meet at my grandma’s or aunt’s house for Sunday suppers. Gathering around the table was a very strong tradition for us growing up.
BAKER: Yeah, but it has to taste as good as it looks. I just enjoy creating. I don’t think I would like to cook as much as I do if I were just following recipes. Continued on pg. 20 >
springvalleyvineyard.com
83228
Walla Walla Lifestyles 19
food
<continued from pg. 19
LIFESTYLES: What’s your go-to
RECIPE
cooking style?
BAKER: I don’t really have a set style. It’s always something new. In the summer I make a ton of pasta dishes with fresh vegetables and light sauces or no sauces at all. I also like to make a lot of fish. In the winter, I’m all about stews and homemade pot pies. LIFESTYLES: Does your daughter enjoy your cooking?
BAKER: She’s great. She’ll try every-
thing once, but she’s seven years old, so not everything I make is her favorite dish. She’s a good kitchen helper, though.
LIFESTYLES: So, in 2011 it shouldn’t be interesting that a husband knows his way around the kitchen … but I’m afraid it still is. Do many of the guys you know like to cook? BAKER: Nope. Even in college I’d go
on mountain biking or ski trips with my buddies, and when we’d show up at the cabin or whatever, they would start shoveling snow and I’d go get dinner ready. It’s just always been my role.
White Wine Halibut with Parmesan Acini di Pepe
LIFESTYLES: I’d choose a spatula
over a snow shovel any day. What’s the coolest kitchen gadget you’ve picked up recently?
BAKER: My new ebelskiver pan has been pretty fun.
LIFESTYLES: What is it? BAKER: Ebelskivers are these little
Though he doesn’t rely on recipes, Baker is happy to share his method for this simple and tasty halibut dish. He recommends pairing this dish with “a pear and caramelized walnut salad, white wine and good friends.”
Ingredients
Danish stuffed pancakes you make with a special pan. I make them with fruit filling, and I’ve even made savory versions with bacon, cheddar and cornbread batter.
Halibut
LIFESTYLES: Do you bake, too?
Sauce
BAKER: I do. I bake the best apple crumb pie that has ever been made.
4 six-ounce halibut steaks 1 Walla Walla sweet onion 1(each) red, orange and yellow pepper 1 tablespoon butter 1 bundle fresh spinach
1 cup white wine 1 cup chicken broth 3 cloves garlic
LIFESTYLES: Wow. How’s your Pasta humble pie?
BAKER: (Laughing) Hey, I’m not bragging. It’s just a fact.
Joe Gurriere is a freelance writer living in Walla Walla. He can be reached at joe@ clearpathpr.com.
20 Walla Walla Lifestyles
½ cup grated parmesan cheese 8 ounces acini di pepe pasta Salt and pepper to taste
Preparation Sauce In a small skillet over medium heat, reduce the wine and broth with 2 cloves of minced garlic cloves. Heat for 10 to 15 minutes.
Pasta Bring 6 cups water to boil. Add pasta and cook for 7 to 9 minutes. Remove pasta, drain, rinse and transfer to the pan. Fold in parmesan cheese.
Halibut In a medium pan, brown butter with 1 clove of crushed garlic. Sear the halibut for a10 seconds per side. Place halibut on broiling pan in a 325-degree oven for 5 minutes or until fish flakes with a fork. Use garlic butter to sauté peppers and onions until al dente, about 3 minutes. Place the pasta and fresh spinach in the center of the plate and set the halibut steak on top. Dress with sautéed onions and peppers, drizzle with wine reduction sauce, and serve hot.
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Northstar Winery is dedicated to the production of ultra-premium Merlot, considered among the world’s best. Since our inaugural 1994 vintage, the Northstar winemaking team has sought to capture the pure fruit essence of the Merlot grape, and endow it with a balance of power and finesse that is rarely achieved by any grape variety.
Glencorrie Vintners focus on Crafting Small Amounts of Red Bordeaux Varieties
Glencorrie
8052 Old Hwy 12, Walla Walla 509.525.2585 www.glencorrie.com Walla Walla Lifestyles 21
places by Joe Gurriere photos by Joe Gurriere
What’s New in
2 W
There’s always a serving of something new in Walla Walla, if you know where to look …
Beth Gennette can dress up your frozen yogurt with a variety of fruit and candy toppings.
Put a little “culture” in your dessert After recovering from a rollercoaster rise to fame in the ’80s and early ’90s, frozen yogurt is A-list again. Like a child star making a grownup comeback, today’s “fro-yo” sports a new style, celebrity friends and a sophisticated image that’s put the nonfat, low-cal dessert back on top. With trendy chains such as Pinkberry introducing a more refined, European-style frozen yogurt to the masses (Paris Hilton and David Beckham are just a few celebrities rumored to love the stuff), it was only a matter of time before the craze rolled its way into Walla Walla. Enter Beth Gennette, an artist from New Mexico who now serves Hollywood’s hottest (and coolest) dessert to the Valley at her new First Avenue shop, Peach & Pear. Opened in October, Peach & Pear puts a local spin on this hip dessert trend, offering housemade, “fruit-forward” desserts that use local, fresh
Peach & Pear 15 S. First Ave., Walla Walla 509-522-0322 Open Mon.-Fri.,11 a.m.-6 p.m. 22 Walla Walla Lifestyles
PATIT CREEK RESTAURANT
Reasonably Priced Extensive Wine List Featuring Select Walla Walla Valley Wineries 725 E. Dayton Avenue Dayton, WA
509-382-2625
Owners: Bruce & Heather Hiebert
85158 SL
Open For Lunch Wednesday - Friday Open For Dinner Wednesday - Saturday
Olive Marketplace and Café features a variety of gourmet vinegars and salts.
fruits as key ingredients. Specialties here include the “Cobbler à la Mode,” a warm, fresh-baked scone topped with blackberry or peach-pineapple sauce and capped with frozen yogurt, and the “Strawberry Trifle,” layers of dense pound cake smothered in fresh strawberry sauce. Gennette is even working on (non-alcoholic) wine sauces that pair crushed merlot and cabernet grapes with fresh peaches and pears. The menu is built around two flavors of frozen yogurt, “Tart” and “Cable Car Chocolate,” each of which stands just fine on its own. Perhaps in a throwback to fro-yo’s younger years, guests can also crown their cup of yogurt with mini M&Ms, crumbled Heath Bars and 13 other dry toppings. Available in 4-, 8- and 10-ounce cups or in house-made waffle cones, prices range from $2.50 to under $5. Most toppings are 50 cents. For a decadent delight, try the Affograto, an Italian-inspired dessert that combines frozen yogurt with cold-pressed coffee and the topping of your choice (we’re partial to the Ghirardelli dark chocolate chips).
Dine-in and carry-out Since opening in the former Merchants Delicatessen space a year ago, Olive Marketplace and Café has quickly established itself as a Main Street institution. Opened by Tom Maccarone and Chef Jake Crenshaw — who also run T. Maccarone’s restaurant on Colville — Olive is known for its signature breakfast, lunch and dinner menus and an impressive array of fresh meats, seafood, artisan cheeses, baked goods, local and imported wines. Never the idle entrepreneurs, in October, Maccarone and Crenshaw sprouted another branch on their thriving Olive tree, adding a collection of retail items featured at the front of the lively gathering place. Visitors to this rustic-yet-chic downtown food Mecca will now find a bounty of kitchen, home and gift products, artfully displayed on pyramids of glass shelves, splayed across antique tables and nestled inside retired apple crates. 96962
Continued on pg. 24 > Walla Walla Lifestyles 23
places
<continued from pg. 23
Olive Marketplace and Café 21 E. Main St., Walla Walla 509-526-0200 Open seven days a week. Check out the Olive Marketplace and Café’s Facebook fan page for hours, new products and more.
Olive Marketplace and Café’s offerings venture into the inedible, including delicious-smelling varieties of scented candles.
Maccarone, who travels to buying expos from Los Angeles to Atlanta to find his rotating inventory of treasures, says the new products complement Olive’s “casual gourmet” atmosphere while expanding the café and fresh-food market’s one-stop-shop concept. The idea is simple: Customers can stop in for lunch and leave with everything they need to make dinner, he says. In addition to an eclectic assortment of candles, dishware, cookbooks and other home wares, Olive’s medley of culinary provisions are guaranteed to spice up even the most uninspired pantry. Current “must haves” include white truffle and pistachio cooking oils, imported balsamic vinegars, and a number of artisan sea salts, spices and rubs. We’re obsessed with the push-button, “spring action” salt and pepper mills made by Grind. Dubbed “the James Bond of kitchen gadgets,” these sets are available in two sizes and priced $46-$65.
235 E Broadway Milton-Freewater, OR (541)938-5575 watermillwinery.com
Open For Tasting Mon-Sat 11am-4pm
An Apple a Day...
235 E Broadway Milton-Freewater, OR (541)938-5575 drinkcider.com
24 Walla Walla Lifestyles
66160
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One Glass at a Time
Four Feathered Sparrow Eco Spa pampers clients with a host of Earth-friendly products.
Beautify your carbon footprint
Four Feathered Sparrow Eco Spa
Most Authentic Mexican Food in Town!
120 E. Birch St., Suite 6, Walla Walla Visit www.fourfeatheredsparrow. com or call 509-525-2001 for more information or to schedule an appointment.
Joe Gurriere is a freelance writer living in Walla
94420 rh
plank floors (sustainable alder) accented by vivid pops of green from the vintage chairs in the reception area. The two main workstations are separated by an oversized mirror, amplifying the natural light pouring in through a bank of paned windows. A serene, private room in back is used for massage, facials and other treatments. While Four Feathered Sparrow is definitely part of the eco-friendly trend, the vibe of the spa is pleasantly warm and decidedly un-trendy. “We want to be as small-town and familyfriendly as we can be. I mean, as long as kids aren’t hanging off the walls, they’re totally welcome. And we love it when people just come in to chat with us.”
DRIVE THRU • DINE IN CARRY OUT
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If taking better care of yourself and improving the environment are both on your list of New Year’s resolutions, then you’re in luck. Walla Walla’s Four Feathered Sparrow “eco spa” is cornering the local market on “natural beauty,” offering a variety of services and products that are as good for your look as they are for the planet. Opened last year by Amy Vories, a hairstylist and makeup artist with 14 years of experience under her smartly tousled locks, Four Feathered Sparrow takes the guilt out of a visit to the salon by using products that are naturally derived, certified organic, and sustainably produced and packaged. Vories and her team of hair, makeup, skincare and massage specialists provide a full menu of treatments that focus on “rejuvenation of the mind, body, soul and spirit.” Vories says the first thing new clients often notice when they walk in the door is, well, what they don’t notice. “We don’t do perms or chemical straightening with all those smelly chemicals, so a lot of people walk in and say, ‘It doesn’t stink in here. Awesome!’” Equally awesome is the handsomely designed space, complete with dark wood
Owner Amy Vories says people who walk in the door of her spa notice — and appreciate — the lack of obnoxious scents.
Walla. Do you know of something new in Walla2? Tell him about it at joe@clearpathpr.com. Walla Walla Lifestyles 25
fashion
by Elliot LaPlante
/ photos by Colby Kuschatka
it’s a
world
Nothing’s impossible Nancy lands a job as secretary at the prestigious advertising firm Draper-Whitman.
26 Walla Walla Lifestyles
Poor Nancy …
she types memos, pours coffee and makes copies — she is capable of so much more — and she wants a chance to prove it. Pair a vintage high-waisted skirt with oh-so-fabulous color-pop heels to chase away those office blues.
See the Buyer’s Guide Walla Walla Lifestyles 27
U nbowed
At an after-work party, Nancy hears her boss, Dick Whitman, is struggling with an ad campaign. She hurries home in her party dress to work on an idea â&#x20AC;Ś 28 Walla Walla Lifestyles
Sweet success
Dick promotes Nancy after seeing her great work â&#x20AC;&#x201D; and suit. This spring, ditch the blackâ&#x20AC;&#x201D;and exchange it for something bold. Dabble in color and let your inner confidence show! Walla Walla Lifestyles 29
people
by Robin Hamilton
/ photos by Colby Kuschatka
Chicken Chore Treasures If youâ&#x20AC;&#x2122;ve ever stopped by a roadside stand selling farmgrown produce and dairy products, you may have purchased a carton of brown-, green- or even blue-shelled eggs. If you have, you know the pleasure of a fresh egg.
30 Walla Walla Lifestyles
From left to right: Samantha, 15; Tristan, 12; GraceAnn, 10; and Reagan, 7, in front of the chicken house
Even the best store-bought eggs — omega-3-laden, organic, free-range and über-expensive — can’t compare with ones straight off the farm: golden, almost orange, yolks with creamy whites that make a healthy sizzle when hitting the pan. And then, the moment when the shortest distance between you and the hen’s labors is consummated. Yum. For the Case family, chickens mean chores. But eggs mean income, kind of a hidden treasure. Hence the name of the Case kids’ business: “Chicken Chore Treasures.” The idea for Chicken Chore was hatched by Ginger Case and her oldest daughter, Samantha. Part of the fifth generation of a local farming family, Samantha, 15, learned to raise chickens and gather their eggs, eventually selling them to restaurants and retail stores. Her mom helped her with the money end. Over time, and with the help of her mom, Samantha has taught her brothers — Tristan, 12, and Reagan, 7, as well as her sister, GraceAnn, 10 — the business. It’s been booming ever since. Chicken Chore delivers to Andy’s Market, Whitehouse-Crawford, T-Maccarones, Olive Marketplace and Café, the Abeja Inn, the Inn at Blackberry Creek, Klickers and the Daily Market Cooperative. Their operation has grown to four pastures and more than 1,000 chickens. Roosters too, but the Cases don’t abide the mean ones. The responsibilities have grown along with the business. Like any other agricultural business, the family’s egg-production has to be inspected for cleanliness, quality and adherence to specific guidelines. When they pass, the government gives them a seal of approval, which they place on each carton of eggs, along with a sell-by date. There’s also grain to buy (the price of corn, the preferred feed for chickens, has increased 20 to 25 percent in the last 100 days, says the kids’ father, Doug Case), cartons to stamp, coops to maintain. Expanding into a new pasture, with a new coop or house for 275 chickens, can cost up to $3,500, and their egg-washing machine, which does in two hours what took the kids all day, was a $10,000 investment. It’s all part of the hard work and balancing act
GraceAnn and Reagan take eggs out of the chicken house.
of farming. It’s an object lesson for the kids, says Doug. Case works hard — with a full-time job at Columbia REA and the farm, he’s a busy man. He’s been a farmer all his life, and he’s seen some things. The cost of feed, the effort of keeping a farm going, early mornings and long hours — still he wants his kids to keep farming.
“It’s a great life,” he says. “Not easy, but great.” Doug and Ginger met in 4-H and their mutual love of the land and animals sealed the deal. “Except for the cattle,” says Ginger with a laugh. “Trying to keep them penned in nearly did it for me.” No cattle now, says Doug, grinning. Continued on pg. 32 > Walla Walla Lifestyles 31
people
<continued from pg. 31
Tristan, Reagan, Samantha and GraceAnn haul their eggs to a refrigerator.
There’s a piano in the living room. Flash cards hang from the coat rack. The kids eat together, work together and laugh together. Tristan rubs his brother Reagan’s head when the younger boy gets squirrelly. They make some serious money — at least for kids. Reagan shows off some real cowboy boots, GraceAnn is planning a trip to Inland Octopus to buy her favorite toys, Tristan has a guitar and Samantha says she’s spent most of her hard-earned cash on a trip to the United Kingdom. They all have Nerf guns, which they use strategically on each other. They are real, live, lively kids. Ginger has made sure they divide their money so it’s not all a spending frenzy. “Ten percent goes to church, 10 percent to savings, and we keep the rest,” says Samantha. Samantha, GraceAnn and Tristan get their industrial egg washing machine ready to go. 32 Walla Walla Lifestyles
Tristan and Reagan stand next to a stack of “treasure’ taller than they are.
What do they like about the biz? “Nothing!” says Reagan, ever the honest cowboy. “We like the money,” says Sam. “The repetition is hard,” says Tristan, who likes to put things together and wants to be an engineer. “No weekends off.” GraceAnn, who loves fashion and wants to be a dress designer, is a team player. “I like the chicks,” she says. The team leads a tour of its enterprise, each partner chiming in with facts about the breed of chickens, life cycle and molting seasons. They wave to their dad, who is back at work on the 200-acre farm. On a Saturday. Chicken Chore Treasures, 8148 Stateline Road, can be reached at 509525-1269 or 509-520-4950. Robin Hamilton is the managing editor of Walla Walla Lifestyles. She can be reached at robinhamilton@wwub.com.
The deep gold color of a farm-fresh egg is unmistakable. Every egg that’s hatched has a bubble of air in it, says Doug Case. As time passes the bubble grows bigger. “If you shake the egg and you hear it sloshing around, that’s an old egg.” Walla Walla Lifestyles 33
historic homes
by Karlene Ponti
/ photos by Colby Kuschatka
Lori and Tim Kennedy’s cottage-style home at 247 N. 4th St., in Athena has a distinctive mansard roof.
Back to the beginning Sometimes the road just leads back to the beginning. For Lori and Tim Kennedy that meant coming back to Athena, where Tim grew up. His family is still there so it was natural to move back. When they found the 1926 home at 247 N. 4th St., they knew it was perfect for them. Tim remembers trick-ortreating at the house as a kid, but the first time he set foot inside was when he and Lori were looking for a new home. “I just fell in love with it when I first walked in,” she says. “It was move-in 34 Walla Walla Lifestyles
ready. We did a little electrical work but that’s about it.” She called it an English Thatch Cottagestyle house, with all exterior brick and a mansard roof. That roof has distinctive curved lines, layers and plenty of texture. The home is listed on the National Historic Registry and is an almost untouched example of the opulence and craftsmanship of the 1920s. The home is calm and spacious. It never suffered impetuous remodels or a conversion into apartments. “We’re only the third family that’s lived here,” Lori says. “It’s fun living here. It’s quiet, it’s cool in the summer because of the trees. It’s my favorite house of all the ones I’ve lived in.”
The Kennedys also did some exterior painting of window frames and trim. All the windows of the large home are small paned, so it took some time to get the painting done. They still have some interior walls to be painted, but there’s no big rush to get into that project. The home is a little more than 6,000 square feet on three floors and has three bedrooms, two bathrooms, a library, a laundry, a living room and a dining room. The upstairs is huge, with a storage space, a sewing room and a bedroom. “It’s a bigger house than what we really needed but there’s lots of space for family. We have plenty of room to ramble around in,” Lori says.
The large living room is perfect for relaxing or entertaining.
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They have three daughters and eight grandchildren, so the home is perfect for gatherings of family and friends. The floors are oak, and the extensive woodwork is blond mahogany. The home has ample storage and built-ins, and the downstairs library has massive exposed mahogany beams for a dramatic effect. The downstairs also has a separate entrance left over from “the old days” for the poker players who used to gather there, Lori explains. Now that area has been converted into a library and guest bedroom. “There’s enough space in the home that guests can have their own area and not have to be entertained,” she says. Also downstairs is a large laundry room, laid out with practicality in mind. There’s a table for folding clothes and enough room to move around carrying a clothes basket. On the luxurious main floor, one of Lori’s favorite rooms is the corner coffee room. It’s just the right size, has plenty of light and serves a dual function as kind of a breakfast nook and small meeting room.
An original mica and brass light fixture.
College Place, WA 99324
509-522-0176 connemc027rs
Continued on pg. 36 > Walla Walla Lifestyles 35
historic homes
<continued from pg. 35
527 E. MAIN WALLA WALLA, WA 99362
(509) 876 - 4446 MON - FRI 8AM - 5:30PM SAT 10AM - 4PM SUN BY APPT
The formal dining room near the entryway optimizes natural light from large windows as well as one of Lori's beloved chandeliers. The floors are oak and the woodwork is blond mahogany.
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“It’s our think tank, for meetings, morning and night,” she says. Adjacent to that and the entryway is the formal dining room. It also has large windows providing plenty of natural light. In addition to ample natural light, the home has many of the original light fixtures, including several made from mica and brass. The sun room on the south side of the home has light fixtures that are hand-painted globes from Japan. Lori loves chandeliers. There’s one in the bedroom and more throughout the house. The home still uses the functioning radiators with hot-water heat. Most of the rooms can be closed off to conserve heat and facilitate natural heating and cooling, which was customary in the 1920s and earlier. The home’s design was forward-thinking at the time it was built and still is today. In addition to beauty, the functionality is phenomenal. There are plenty of linen closets and other built-in fixtures. Many closets are cedar-lined, and all of them are finished in every detail, even if they are out of sight. This practical and exquisite craftsmanship is something Lori considers a marvel. One room is a renovated sleeping porch with crafted windows that drop down so you get air circulation on a hot summer’s day. The couple has a large yard with a sheltered patio for outdoor entertaining and
One of six original painted glass panes is shown here.
a brick garage that matches the design of the home. The charm of yesteryear includes simplicity. “In earlier years they didn’t have as many electrical appliances as we do now. There was only one plug in the kitchen so we just have the coffee pot on the counter. We ended up putting the espresso maker in storage. We are suddenly back to simple.” It turns out that simple is working out just fine for them.
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health Walla Walla Lifestyles 39
by Christy Druffel
/ photos by Colby Kuschatka
For one of the most special times in a womanâ&#x20AC;&#x2122;s life, the YMCA has created a Bridal Boot Camp. We want the journey towards this day to be as special as the day itself! So what can the YMCA do for you? Do you want perfect shoulders for that strapless dress, shapely arms to throw the Sponsored by the Walla Walla YMCA bouquet, gorgeous legs to show off while your garter is removed? Let us not forget a little meditation for those inevitable stressful hours. Bridal Boot Camp provides you and your wedding party specifically tailored workouts that get the results you are looking for. Bring your bridal party or build new friendships with other brides and grooms. There is plenty of time to share ideas while doing a 30-minute cardio/strength workout. Here is a sampling of some of the exercises.
Calf raises for gorgeous legs Starting Position: Stand on the floor. Position your feet shoulderwidth apart, side by side, with your toes pointed forward or slightly outward. Shift your weight over your heels. Upward Phase: Exhale and slowly raise your heels off the floor, allowing your entire body to lean slightly forward to maintain balance, but do not lose your alignment especially in the hips and low back. Keep your knees extended, continue rising until your weight is loaded into the balls of your feet, and hold this position briefly. Downward Phase: Inhale and slowly lower your heels back toward the floor, shifting your weight backward into your heels and returning your torso to an upright position. Maintain your alignment in your torso, hips and extended knees. Hint: If you are using a step or bench, make sure you do not drop your heels lower than parallel to the floor 40 Walla Walla Lifestyles
Lateral raise for perfect shoulders
health
Starting Position: Stand holding appropriately weighted dumbbells with thumbs around the handles and palms facing your body and elbows bent at 90 degrees. Assume either a split-stance position to stabilize your body or position your feet slightly wider than hip-width apart and knees slightly bent. Stiffen your torso by contracting your abdominal and core muscles, and pull your shoulders down and back, maintaining this position throughout the exercise. Your head position should be aligned with your spine. Upward Phase: Exhale and slowly raise the dumbbells up and out to your sides. Your elbows and upper arms should rise together keeping that 90-degree angle at the elbow. Continue raising the dumbbells until your arms are level with your shoulders and approximately parallel with the floor. Do not arch your lower back and a neutral wrist position. Downward Phase: Inhale and gently lower the dumbbells back toward your starting position, keeping your elbows at that 90-degree angle. Maintain your foot, torso, shoulder and wrist positions while lowering the dumbbells.
Standing triceps overhead press for shapely arms Starting Position: Stand in a split-stance position and wrap both hands around an appropriately weighted dumbbell handle. Stiffen your torso by contracting your abdominal/ core muscles, and pull your shoulders down and back, maintaining this position throughout the exercise. Your head and neck should be aligned with your spine. Upward Phase: Exhale and slowly press the dumbbell overhead, extending your elbows until your arms are vertical to the floor, elbows pointing forward, but not completely locked. The dumbbell should be positioned directly over your head with your palms facing upward and the dumbbell hanging vertically. Avoid changing the position of your head, torso, upper arms, wrists and feet. Downward Phase: Inhale and allow the weight to slowly bend your elbows, lowering the dumbbell behind your head in a controlled manner without moving your upper arms. Continue lowering the dumbbell until your elbows reach a 90-degree bend. Be sure to avoid making contact with the back of your head. Also, avoid changing the position of your head, torso, upper arms, wrists and feet. Continued on pg. 42 >
Hair and makeup by Jenalynn Coronado at the Beehive Cut and Color Bar, 2 S. 1st Ave., No. 201, Walla Walla, 509-525-2201. All bridal gowns provided by Mannâ&#x20AC;&#x2DC;s House of Brides, Camille Barrett, owner, 525 E. Main St., Walla Walla, 509-525-3252. Bridal bouquet by Hollyâ&#x20AC;&#x2DC;s Flowers, 130 E. Alder St., Walla Walla, 509-525-1267. Walla WallaWalla WallaLifestyles Lifestyles 41 41
Send yourself to Bridal Boot Camp Join us for Bridal Boot Camp to do these exercises and many more by contacting the YMCA at 509-5258863 or go to www.wwymca.org.
Dhyana for a little meditation Step 1: Find a comfortable posture for meditation. It may be helpful to set a timer for 10, 20 or 30 minutes so you can deepen your meditation without being distracted by the time. Step 2: Place your hands on your knees in Jnana mudra (index and thumb touching), with palms facing up to open your awareness or palms facing down to calm the mind. Scan your body and relax any tension you feel. Let your spine rise from the base of the pelvis. Draw your chin slightly down and let the back of your neck lengthen. Step 3: Bring your awareness to the center of your chest. To draw your mind into meditation, start to repeat the sound “om” with each exhalation. You can chant “om” silently at your heart region or aloud, letting the sound emanate from your chest, as though you have lips on your heart.
Step 5: If a particular emotion arises and starts to overpower the meditation, allow it to be buoyed by the sea of sound. Look underneath, around and inside that emotion, and discover an insight that may arise from the spaciousness of your inquiry. Gradually, the sound of “om” will dissolve into the calm spaciousness of the heart — the great container. Step 6: When you are ready, bring your hands together in Anjali mudra (Salutation Seal) and complete your meditation with a moment of gratitude, reflection, or prayer to integrate the energy of your meditation into your life. 42 Walla Walla Lifestyles
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Step 4: Let the sound vibrate like a gong, where the sound of “om” ripples in all directions. As you work with the sound, feel that each “om” widens your heart like a great lake. As you stay with the “om,” feel that your heart is being washed of any unnecessary gripping, tension or feeling.
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health
Drs. Davis & Wiessner VISION SOURCE!®
art at large
by Karlene Ponti
/ photos by Colby Kuschatka
A recent Gallup survey found that 64 percent of Americans would be more likely to participate in musicmaking if scientific research found that it improved their health. Well it does, so get out that clarinet â&#x20AC;&#x201D; you know, the one you havenâ&#x20AC;&#x2122;t played since ninth grade.
Itâ&#x20AC;&#x2122;s now fairly common knowledge that listening to music you enjoy helps lower blood pressure. If you like rap, listen to rap. If you like Bach, listen to Bach. If you hate elevator music, step out of the elevator and use the stairs. 44 Walla Walla Lifestyles
But if you make music, chances are you will also experience enhanced language and problem-solving abilities, as well as a variety of other health benefits that might surprise you. And if you play in an ensemble, like the Walla Walla Valley
Bands, your advantages are even greater. Given the health-enhancing qualities of group music-making, Walla Walla is fortunate to have one of the 2,500 community bands in the U.S. The group has become such a community asset that it recently received a $50,000 grant from the Sherwood Trust. The funds were used to purchase large instruments, allowing more musicians to participate. It is an investment that is likely to have far-reaching payoffs. If laughter is the best medicine then music is its twin, and the two are often combined at band events. Rehearsals are lively affairs, with 60 to 75 people at Walla Walla Community College on Tuesday evenings. Director Ron McHenry
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Don Didelius and Glen Mitchell tune up for Christmas caroling at the farmers market.
and biological health. The social contact and support gained from a cooperative group activity reduce loneliness, anxiety, depression and job burnout. Musicians are engaged in a whole-brain, multi-sensory activity that involves sight, hearing and touch; it teaches discipline, coordination, interpretation and planning while improving memory and awareness. It is unlike anything else. Playing music reaches into the essence of creativity, making connections between dissimilar things — marks printed on a page and sounds emanating from an instrument. Einstein knew this, as did Thomas Continued on pg. 46 >
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is dedicated and passionate, providing an extensive knowledge of band repertory and technical skills, as well as a sense of humor that makes rehearsals fun and instructive. Band members range in age from 14 to 80 and come from all backgrounds — farming, education, medicine, homemaking, computers, military, clergy, business, trucking and even meteorology. Several enthusiastic members make the weekly trek from as far as Pendleton and Hermiston. McHenry commutes from Prosser. The binder in the mix is a joy in making music. But band members share more than just a spirited recreational outlet. Recent scientific studies show playing music to be an enhancing component for psychological
299 W. Tietan Walla Walla, WA 99362 509-525-2100 Walla Walla Lifestyles 45
art at large
<continued from pg. 45
“I have been playing tuba since I was 10 years old, I am now 72,” Jim Graham says. “I just enjoy the fact that I can still play.”
Jefferson. When stumped on a formula or piece of prose, these geniuses reached for their violins and let their solutions percolate while they played. But the benefits for musicians go even deeper than social and brain functions — they go right into their very cells. When people play music — or laugh — substances called Natural Killer cells are released. These cells seek out and destroy tumor- and disease-causing cells. Heart rate slows and blood pressure lowers. Breathing deepens and becomes more regular. Muscles and lungs are strengthened. The immune system gets a boost, and the effects of stress are reversed at the molecular level. When you hear a musician say, “Music is in my blood,” that person may be speaking the literal truth. Older musicians should know that playing music also increases levels of Human Growth Hormone, which has implications for treating certain aging phenomena such as osteoporosis, reduced energy and muscle mass, wrinkling, and aches and pains. This is not to say music is a miracle cureall, otherwise musicians would never get ill,
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46 Walla Walla Lifestyles
Margaret Jamison is an artist and writer living in Walla Walla. Contact her at art.jamison@gmail.com
health
anxious or old. But research is proving the efficacy of music to treat symptoms and speed recovery, and more than one band member will attest to the aid to recovery provided by participation in WWVB. “The weekly band rehearsals helped me cope with cancer, from diagnosis through surgery and chemotherapy,” says one grateful member. “I always had something to look forward to and a group of friends supporting me.” People also find a spiritual component in the experience. David Gentzler reports having beamed so broadly after his first rehearsal with the band that a veteran member said, “You found that piece of your soul that was missing, didn’t you?” He had. So here’s one bandwagon you should hop on. If you’ve played an instrument before — even though it’s been a long time since you touched it — consider joining the band. No audition is necessary, just a willingness to improve the quality of your life. For more information, visit the website at www.wwvalleybands.org.
“WWVB has given me the excitement of performing at concerts and special events,” Kris Smith says. “It provides a balance in life, a feeling of pride, and a sense of belonging to a very special group of musicians.”
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Walla Walla Lifestyles 47
artmakers
by Margaret Jamison
/ photos by Colby Kuschatka
Penny Michel builds many large pieces of art. She stands near the 8-foot tall "Convolution."
New wonders of the ancient world Ceramics and sculpture artist Penny Michel loves to create in clay, like the artisans of the ancient world. Michel forms clay into intriguing shapes that look like they’ve just been pulled from the earth, out of long-lost dwellings from thousands of years ago. Her work runs the gamut from thin tribal figures to something like Egyptian royalty, to spheres, cups, bowls and other pieces that celebrate the sacred nature of the earth. Her creations take on a rough texture, often with scratchings or designs that look like ancient writings. 48 Walla Walla Lifestyles
“I use very forgiving clay with lots of grog in it, none of this porcelain stuff. You can always cover it in porcelain if you want. Celebrating people and civilizations of the past, sacred spaces, the past and ancient civilizations’ art forms, aboriginal and prehistoric, all of that has really drawn me in,” she says. That passionate viewpoint speaks through all of her work. Art fills the home. She and her husband, Philippe, have converted the garage into her workspace, with clay, kiln and everything she needs. She follows her intuition and her art changes as she does. Right now she’s learning more about the surfaces and finish of the pieces she creates. “I love glazing,” she says. “I like to build up a lot of glaze. It gets this old, craggy
feeling to it. It looks like maybe you just dug it up from the ground.” This talent and fascination comes about quite naturally for Michel, who was born and raised in Carthage, Tunisia, in the midst of massive ruins and wonders of the ancient world. She lived there only until she was 5 but had family there, so she visited often. In that environment, the past is unavoidably everywhere. “When anyone renovates a home, there’s always all these ancient ruins underneath,” she explains. For a long time, she would visit the area every summer. On many visits she would encounter ruins of the ancient past and many archeologists working to uncover secrets from thousands of years ago. She could see glimpses of past civilizations in
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Her work with clay produces figures with texture and an air of ancient civilizations.
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dedication to her work. “To build my art, I get an idea and go with it. I’m not long-winded about it, more intuitive. I get an idea, start working and it just flows. When I get done, it’s not about the LLC meaning of the piece. I like my work to speak for itself,” she says. Some of Michel’s figures, such as “The Tribe,” are elongated totem-like pieces, looking a bit like wood, a bit like stone. Others are spheres a r ortvery i stextured. a n
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ruins, homes, mosaics and preserved art of all kinds. In terms of the current turmoil in the country of her birth, Michael says, “I believe the Tunisian people are very educated and LLCa more passionate and will be able to form just government in the future.” “It is an extremely rich civilization,” she says. She later traveled to Morocco to visit collectors of artifacts in a r t for i sa amuseum n Marrakesh. Viewing extremely old pieces of art served to further her inspiration and
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“The Tribe” features elongated, totem-like figures.
She makes test models to see what effects the different glazes will produce. “The glazes flow differently” depending on the composition and size of the piece, she says. “When you’re doing large pieces, eight feet tall, you have to be practical and know what you’re doing. You can’t just wing it,” she says. For these large pieces, she she sketches the design on 8-foot-tall paper. She sets up a production line and can build only two or three sections a day because of the nature of the clay. She often works in large scale. But large pieces can break easily, and transporting them is always a challenge. She got started in art with a clay class in high school. “I was an art major in college, but I never thought I was good enough,” she says. Later on she worked in Chicago at the Lillstreet Gallery, where she got back into her groove. She moved on to California, where she attended California College of Arts & Crafts. Michel moved to Walla Walla in midAugust with her husband, who is in the wine barrel business. “I met Michael Corliss, (owner of Corliss Estates winery) a few years ago while visiting Walla Walla, and he really liked my work. He flew into Santa Rosa to see my studio and bought quite a few of my
pieces, which he will soon be displaying at his other wineries.” Some of her powerful creations are a “wrapped-and-dunked” variety. “I took T-shirt material, dunked it in the clay, then wrapped it,” she explains. The technique gives those particular pieces a knobbed look with light and dark contrasts, as well as texture. “These are pretty fragile.” She has stacks of notebooks: sketchbooks, plans for new projects, creations that inspire her. Michel also has a notebook to keep track of how she makes each piece, because each batch is different. She has recipe books for glazes. She makes her own glazes, layers them and fires the work many times. “Like a crazy person, firing the piece three or four times.” The free-spirited Michel doesn’t work on a potter’s wheel, doesn’t like the demands and restrictions of precision. “Anything goes. That’s just better,” she says. In addition to making her own creations, Michel teaches others in small classes. She follows her own inspiration and intuition. “My work changes all the time,” she says. She has her own distinctive point of view and means of expressing her own voice. Then the inspiration just leads her where it will. Margaret Jamison is an artist and writer living in Walla Walla. Contact her at art.jamison@gmail.com
march March 3
The Walla Walla Choral Society presents “Way Out West.” 7:30 p.m., Fine Arts Center Auditorium, Walla Walla University, College Place. Details: 509-3862445.
On Thursdays there’s an open mic at Walla Walla Village Winer y, 107 S. Third Ave. Details: 509 525-9463
Through March 25
Walla Walla Commu nity College Theatre Arts presents performances of “Goodly Creatures” by William Gibson. W WCC Performing Arts Center, 7 p.m.; Sunday 2 p.m. matinee. Details: 509-5274575.
Two young DeSales High School Irish fans root for their basketball team in this March 2005 photo.
March 3-6
Details: 541-938-4776.
8220.
March 4-6
March 11
Each month the Blue Mountain Artists Guild in Dayton sets up a new exhibit at the Dayton Public Library. Details: 509-382-1964.
The Tamástslikt Cultural Institute offers an op portunity to see how the curatorial staff cleans and repairs artifacts and collection pieces. Pendleton. Details: 541-966-9748.
Through March 26
Walla Walla’s Gourmet Getaways. A special two-night stay, two spaces in a cooking class and more. Details: wwbbia.com.
March 1-April 18
Sheehan Gallery hosts the exhibit “Playing the Print: Work From the Collection of Master Printer, Marcia Bar tholme.” W hitman College. Details: 509-5275249.
Through April 24
The Kirkman House Museum hosts the Smithsonian Institute exhibit “Journey Stories.” It highlights different modes of transportation as well as reasons for moving. Immigrants traveled to America for a better life and others were relocated against their will. Details: 509-529-4373.
March 2
Plateau Restaurant at Wildhorse Resort & Casino hosts wine tasting the first Wednesday of each month. Details: 800-654-9453. There’s music every Wednesday at Walla Walla Wine Works, 7-9 p.m. Details: 509-522-1261. Every Wednesday, there’s the Open Mic Red Monkey Jam at the Red Monkey Lounge. Details: 509-5223865.
U-B file photo by Jeff Horner
March 1
Every Thursday you can taste wine at Walla Walla’s Harvest Foods. 3:30-6:30 p.m., 905 S. Second Ave. Details: 509-525-7900.
March 19
An old-fashioned country dance. No alcohol. 7 p.m., beginners instruction, dance 7:30 p.m.; Unity Church of Peace, near Walla Walla Regional Airport. Details: 541-938-7403.
March 3, 4, 5, 6, 10, 11, 12, 13
A performance of “Kind Ness,” 8 p.m., ThursdaySaturday; 2 p.m. Sunday, Harper Joy Theatre, Whitman College. Details: 509527-5180.
March 3, 5, 6,
Walla Walla University Drama Department presents the Festival of One Acts. 8 p.m., WWU. Details: 509527-2656.
March 4-May 2
March 20
The annual Connie Combs Barrel Racing Clinic. Walla Walla County Fairgrounds. Details: 509-527-3247.
March 5
The Whitman Orches tra and Chamber Sing ers Winter Concert. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509-527-5232.
Willow hosts an exhibit of paintings, prints and photographs by Elizabeth Harris Matschukat and Hans J. Matschukat. Closed Tuesday-Wednesday. Details: 509-876-2247, updates at willow-wallawalla.com.
The University Singers and I Cantori perform sacred choral music directed by Kraig Scott. Choral Vespers, 5 p.m., Walla Walla University Church. Details: 509-527-2561.
March 4-5
Walla Walla University Winter Orchestra Concert, directed by Brandon Beck. 7:30 p.m., Walla Walla University Church. Details: 509-527-2561.
Every weekend, there’s musical entertainment at Sapolil Cellars. 5-9 p.m., 15 E. Main St. Details: 509520-5258. Friday and Saturday, there’s music at the Backstage Bistro. Details: 509-5260690. The Wildfire hosts music on Fridays and Saturdays. 8 p.m., Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. The Oasis presents live music on the weekends.
Business Expo & Home Show) highlights area businesses. There’s product demonstrations, displays and more. Dietrich Dome, Walla Walla Community College. Details: 509-5250850.
March 8
March 10
The Whitman College Visiting Writers Reading series presents Erika Meitner. 7 p.m., Kimball Theatre, Whitman College. Details: whitman.edu. Grandparents and Family Caregivers Support Group meets at 7 p.m. St. Patrick’s Nativity Hall, 408 W. Poplar St. Details: 509-522-
The second Friday of each month enjoy the acoustic jam night, 7 p.m., Skye Book & Brew, Dayton. Details: 509-382-4677. Blue Mountain Brix and Brew, festive benefit auction offers you plenty to celebrate with entertainment, a beer and wine social and more. 6 p.m., Seneca Activity Center, Dayton. Details: 509-382-4825.
March 11-13
Walla Walla Community College Rodeo, kids rodeo and cowboy breakfast. Lots of fun and excitement, great rodeo action raising funds to help prevent child abuse. Walla Walla County Fairgrounds. Details: 509527-4255.
March 15
The Walla Walla Symphony presents “The Four Seasons.” 7:30 p.m., Cordiner Hall, Whitman College. Details: 509-529-8020.
March 18-20
Intercollegiate Polo Tournament. Walla Walla County Fairgrounds. Details: 509527-3247. The annual GroBiz 2011 Business Conference & Trade Show (formerly the
Team penning provides roping and riding excitement. Walla Walla County Fairgrounds. Details: 509527-3247. Wine Countr y Concert Band Festival featuring Walla Walla Valley Bands and the Yakima Valley Community Band. $8 adults; $5 students/seniors. 3 p.m., Walla Walla Community College Performing Arts Auditorium. Details: 509301-3920.
March 26
Wildhorse Anniversary Fireworks Show. Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Barrel Racing Jackpot. Walla Walla County Fairgrounds. Details: 509-5273247.
March 27
Quarter Horse Association sponsored Schooling Show. Walla Walla County Fairgrounds. Details: 509527-3247.
March 29-30
Walla Walla Valley Violence Prevention Coalition Conference. Keynote Speech by Dr. Dorothy Edwards, author of Green Dot Violence Prevention Strategy. 7 p.m., March 29, Cordiner Hall, Whitman College. The next day, there will be workshops and panel discussions. Sponsored by the YWCA, Walla Walla Public Schools and Whitman C ollege. Details : wwviolenceprevention.com Walla Walla Lifestyles 51
where in walla walla?
photo by Juan Sanchez
Community Bank Has Continued To Lend, Continued To Help The Community.
Clue Four generations of the Emigh family have done business in this building, which houses an antique store these days. The building dates to the 1870s. Latitude 46.07483; Longitude 118.33309. Name the business and building.
• • • • • • • • • •
Contest rules
52 Walla Walla Lifestyles
Linda Wells Mortgage Originator Assistant Manager
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If you have the answer, e-mail it to rickdoyle@ wwub.com, or send it to: Where in Walla Walla?, 112 S. 1st Ave., P.O. Box 1358, Walla Walla, WA 99362. The names of 10 people with correct answers will be randomly selected, and they will receive this great-looking mug as proof of their local knowledge and good taste.
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fashion
photo by Colby Kuschatka
Buyer’s Guide Furniture and décor courtesy of DéBouché, 10 E. Main Street, Walla Walla, 509-520-0348. Clothing from DéBouché; Anabelle’s, 19 S. Spokane St. 509-525-1815; and Macy’s, 54 E. Main St., Walla Walla. Hair and makeup by Rob Paul, Brittany Moody and Sadie Rhodes at Rob Paul Salon, 127 E. Rose St., Walla Walla, 509-526-0058.
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Model Elliot LaPlante’s dress: RNK Original wool dropwaist dress in taupe with snakeskin trim. Model John Lastoskie’s clothing from Macy’s. Couch is a mid-century Adrian Pearsall gondola couch manufactured by Craft and Company.
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Brocade skirt and party dress from the original Anabelle’s, a popular and trend-setting boutique on Main Street in Walla Walla. These items were provided by Janet Robison and Chele Smith Guess, owners of Anabelle’s. Mid-century teak, three-drawer secretary’s desk; 1940s Eskimo desk fan in turquoise; pink 1960s-era Olympia typewriter; mid-century brass, wood trimmed desk lamp, 1960s original abstract oil painting; 1960s patent-leather, aquamarine stilettos.
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Circa 1960s Miller Eames-inspired leather lounge chair, produced by Plycraft Corporation. 1960s-era hot pink suit with fur trim from DéBouché. Five-arm chrome globe table lamp, circa mid-60s. Art set, Asian-inspired prints on silk. 1950s chrome free-standing ashtray. Silver-wash, highball glasses with 1950s whiskey decanter. 1960s mirrored coffee table. Couch is a turquoise Hollywood Regency circa late 1950s with matching lamps. Brocade party dress from the original Anabelle’s clothing boutique. Walla Walla Lifestyles 53
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1102 W. Cherry St. (509) 527-0885 www.canoeridgevineyard.com.
6. Castillo de Feliciana
85728 Telephone Pole Road Milton-Freewater, OR (541) 558-3656 www.castillodefeliciana.com
7. Don Carlo Vineyard
By Appointment Only (509) 540-5784 www.doncarlovineyard.com
54 Walla Walla Lifestyles
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5. Canoe Ridge Vineyard
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9. Five Star Cellars
151 Bunchgrass Lane (509) 540-8963 www.bunchgrasswinery.com
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2. Basel Cellars Estate Winery
4. Bunchgrass Winery
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8. Dunham Cellars
1215 W. Poplar St. (509) 526-4300 bergevinlane.com
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1. Amavi Cellars
3. Bergevin Lane Vineyards
12
22
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11
2901 Old Milton Hwy. (509) 522-0200 www.baselcellars.com
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3796 Peppers Bridge Road (509) 525-3541 www.amavicellars.com
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150 E. Boeing Ave. (509) 529-4685 www.dunhamcellars.com
840 C St. (509) 527-8400 www.fivestarcellars.com
10. Forgeron Cellars
33 W. Birch St. (509) 522-9463 www.forgeroncellars.com
11. Foundry Vineyards
Corner of 13th Ave. and Abadie St. (509) 529-0736 www.wallawallafoundry.com/vineyards
12. Fort Walla Walla Cellars
127 E. Main St. (509) 520-1095 www.fortwallawallacellars.com
13. Glencorrie
8052 Old Highway 12 (509) 525-2585 www.glencorrie.com
14. Grantwood Winery 2428 W. Highway 12 (509) 301-0719 (509) 301-9546
15. Lâ&#x20AC;&#x2122;Ecole No 41 Winery
41 Lowden School Road and U.S. Hwy. 12 (509) 525-0940 www.lecole.com
16. Long Shadows
1604 Frenchtown Road (Formerly Ireland Road) (509) 526-0905 www.longshadows.com
By invitation only. Requests accepted on a limited basis. Please call to inquire.
17. Lowden Hills Winery
1401 W. Pine St. (509) 527-1040 www.lowdenhillswinery.com
18. Northstar Winery
1736 J.B. George Road (509) 524-4883 www.northstarmerlot.com
19. Pepper Bridge Winery
1704 J.B. George Road (509) 526-6502 www.pepperbridge.com
20. Robison Ranch Cellars
2839 Robison Ranch Road (509) 301-3480 robisonranchcellars.com
21. Sapolil Cellars
15 E. Main St. (509) 520-5258 www.sapolilcellars.com
22. Seven Hills Winery
26. SYZYGY
405 E. Boeing Ave. (509) 522-0484 www.syzygywines.com
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355 S. Second Ave. (503) 529-0840 www. suleicellars.com
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24. Spring Valley Vineyard
18 N. Second Ave. (509) 525-1506 www.springvalleyvineyard.com
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109 E. Main., Ste 100 (509) 876-4300 www.sinclairestatevineyards.com
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23. Sinclair Estate Vineyards
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212 N. Third Ave. (509) 529-7198 www.sevenhillswinery.com
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31
27. Three Rivers Winery
5641 Old Highway 12 (509) 526-9463 info@ThreeRiversWinery.com
28. Tertulia Cellars
To Walla Walla
4
27
Last Chance Rd.
Sweagle Rd.
Detour Rd.
Frog Hollow
Short Rd.
Vineyard Lane off Mill Creek Road (509) 525-4724 www.wallawallavintners.com
Detour Rd.
31. Walla Walla Vintners
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Hoon Rd.
1793 J.B. George Road (509) 529-0900 www.vapianovineyards.com
Highwa McDonald
30. Va Piano Vineyards
LOWDEN 34 15 Lowden - Gardena Rd.
1050 Merlot Drive (509) 529-4511 www.trustcellars.com
To Touchet
S. Gose St. College Ave.
29. Trust Cellars
14 Frenchtown Rd
1564 Whiteley Road (509) 525-5700 www.tertuliacellars.com
To Milton-Freewater
32. Walla Walla Wineworks
31 E. Main St. (509) 522-1261 www.wallawallawineworks.com
33. Whitman Cellars
To Walla Walla
1015 W. Pine St. (509) 529-1142 www.whitmancellars.com
Old Milton Hwy.
28 Whiteley Rd.
Braden Rd.
1
Pranger Rd.
2
Peppers Bridge Rd.
11920 W. Hwy. 12, Lowden (509) 525-4129 www.woodwardcanyon.com
Old Milton Hwy.
34. Woodward Canyon Winery
125
29
30 18 19
To Milton-Freewater
Stateline Rd.
Larson
J.B. George Rd.
6
WASHINGTON OREGON
Walla Walla Lifestyles 55
Get your back back. In Walla Walla. In just the past five years, spine research has yielded dramatic breakthroughs—many of which don’t call for major surgery. Now, at Walla Walla's only center devoted to treating back and neck pain, our team of spine specialists draw from this knowledge to find the best treatment for you.
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94063
301 W. Poplar Street Walla Walla, WA 99362 509-529-8969 877-344-1250