May 2011 Lifestyles

Supplement of the Walla Walla Union-Bulletin

Muses of the Bard

Something Big is Coming to the Walla Walla Valley

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2 Walla Walla Lifestyles

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tableof contents

May 2011

cooks 10 real Learn how Gina Medica makes her fantastic flan.

& mortar 14 Brix L’Ecole No 41 graduates to a new label.

24 Lifestyles teams with Shakespeare muses of the bard

Walla Walla to celebrate the Power House Theatre’s inaugural gala.

president’s pilot 30 The A veteran at the stick, Larry Adams has served his country in many cockpits, including Marine One’s.

at large 34 art The Walla Walla Chamber Music Festival is set to begin.

More Lifestyles P lease l i k e us

please F ollow us

6 Walla Walla Lifestyles

gardens 38 Secret Donald Smith’s irises are a gardener’s dream come true.

Succeed

42 Ponderings No matter how Walla Wallans come to be here, it’s home.

16

44 45 where in walla walla?

46 Wine map can’t-miss events

the to Drive

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Walla Walla Lifestyles 7

Stylish

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E ditor’s C omments

/ by Rick Doyle

Embrace the spirit of play

May 2011 P ubl i she r

Rob C. Blethen E d i to r

Play is important. In Walla Walla, the play will truly be the thing when Shakespeare Walla Walla presents “The Merry Wives of Windsor” at the newly restored Power House Theatre this month. Lifestyles is teaming up with SWW for an inaugural event that will offer guests food, fashion and merriment in the Elizabethan manner May 18. Check out our cover spread for a preview of the event.

Winston Churchill may have described golf best when he said it “is a game whose aim is to hit a very small ball into an even smaller hole, with weapons singularly illdesigned for the purpose.”

So if you are going to pursue the sport, it makes sense to get the best coaching possible. Al Mundle, who spent 57 years helping others improve their games, thought he had put tinkering with other people’s grip, stance and swing away for good. But that was before Terri Hanson convinced him to offer some pointers to her son, Jake, who was heading into his final year on the links for the Walla Walla High School Blue Devils.

Jim Buchan shows you how this relationship has worked.

Work, to a lot of people, can be repetitious drudgery. Larry Adams never had that problem. Whether he was flying into enemy fire in Vietnam or piloting a helicopter for the president, each day challenged his skills and preparation. Adams recounts some of those adventures for Lifestyles.

Skill and preparation are necessary ingredients for cooking. Gina Medica tells how she learned to make culinary creations from Cuba. Her specialty is a flan dessert.

Dr. Donald Smith’s specialty is creating an eye-catching garden of colorful flowers. The iris is a primary element of his palette. Check out his creations in Secret Gardens.

Columnist Catie McIntyre Walker explains how the original palette for the L’Ecole No 41 wine labels came from a child’s watercolor.

As the winery has matured, it has decided it was time to update the labels.

These are only some of the delights awaiting you in the following pages. Enjoy!

Rick Doyle A d v e r t i s i ng D i r ecto r

Jay Brodt M anag i ng ed i to r

Robin Hamilton P r oduct i on manage r

Vera Hammill des i gne r

David Brauhn C ont r i but i ng w r i te r s

Jim Buchan, Andrew Holt, Margaret Jamison, Elliot LaPlante, Catie McIntyre Walker, Karlene Ponti P hotog r aphe r s

Darren Ellis, Andrew Holt, Margaret Jamison, Colby Kuschatka p r oduct i on staff

R alph Hendrix, Chris Lee, Steve Lenz, Sherr y Burrows S ales S taff

Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman C op y E d i to r

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F ash i on / B eaut y E d i to r

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Karlene Ponti

Union-Bulletin.com

please F ollow us

food

by Andrew Holt

/ photo by Darren Ellis

Gina Medica holds Osito, her Yorkie.

Gina Medica You don’t have to be a seasoned chef to make an impact with food. Every day, in kitchens across the country, Real Cooks create extraordinary meals for some very special guests — their friends and family.

10 Walla Walla Lifestyles

Many folks know Gina Medica as the friendly and helpful owner of Pak ’N’ Ship on East Main Street in downtown Walla Walla. Medica takes pride in her ability to help customers ship packages speedily and inexpensively. But her skills do not end there; her Cuban cooking background is also a source of great pride.

Born in Miami and then raised in Central Los Angeles by her Cuban-born parents, Medica learned her craft by observing her mother work in the kitchen.

Of all Medica’s culinary creations, it is her Cuban flan dessert that receives the most requests.

“Everyone in the family would always request it, especially my nieces and nephew,” Medica says, sitting at her dining room table, the freshly presented flan resting in front of her. “My bro can easily eat half of it.”

And the flan does not remain uneaten for long as I sit down with the Walla Walla businesswoman and her daughter, Elizabeth, to discuss, and taste, this delicacy. Minutes after we begin our conversation, nephew Nick arrives and quickly wolfs down two servings.

I’ve already finished my first and am working on my second when we begin our conversation.

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parents being Havana natives, did you eat Cuban food exclusively?

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Medica: No, but in the early days

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Lifestyles: With both of your

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Thanksgiving was pretty different. My mom would fix the turkey, but she’d serve it with black beans and white rice.

We’d be, “Ah mom, can’t we have regular Thanksgiving food like mashed potatoes and yams?” Those came later, as we lived in the States longer.

Lifestyles: So, the food changed as you kids grew older.

Medica: Well, my mom was always

pretty good at American food, but sometimes it wasn’t all the way ... like, she made American spaghetti, but she put chicken in it. It was good, but my brother would always complain that it didn’t have meatballs. Now, he misses the chicken.

Lifestyles: How many kids do you have in the family?

Medica: I have an older brother and

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a younger sister. I’m the middle one.

We didn’t have a normal childhood in the sense that my mom was a hairstylist at home, and on Saturday mornings customers would start arriving at 8. And she had one of those big old hair dryers

Walla Walla Lifestyles 11

food

<continued from pg. 11

RECIPE

Cuban Flan Ingredients for flan 1 can evaporated milk 1 can sweetened condensed milk 1 cup whole or two percent milk 6 eggs 1 to 2 teaspoons vanilla extract 1/4 teaspoon salt 4 ounces cream cheese

Ingredients for caramel sauce 1 to 1½ cup sugar

To make the caramel sauce: Place the sugar in a saucepan on medium heat and stir until granules of sugar have liquified, and the mixture takes on a caramel color.

Pour the mixture into a mold, coating the sides.

This must be done quickly because the mixture will harden. Also, use oven mittens so you don’t burn your hands.

Put aside.

To make the flan: Preheat oven to 350 degrees.

In a blender, mix the sweetened condensed milk, ½ can of evaporated milk, and the milk, eggs, cream cheese, salt and vanilla, and blend on low.

Pour out half the mixture into a bowl, and pour in the remaining evaporated milk and blend.

Pour contents of blender and bowl into mold and stir. Cover with aluminum foil. Crimp the edges of the foil around the mold to keep moisture out.

Put the mold in a big cake pan and pour enough water around the mold for it to come part-way up the sides of the mold (we call that “baño María”), and bake for one hour plus 15 to 20 minutes.

Use a knife to test done-ness — the knife should come out clean.

When the flan is done baking, let it rest and cool, then place it in the refrigerator for 24 hours.

The next day, dip the mold in warm water before flipping the flan into a serving dish.

Makes 12 servings.

that you put over someone’s head — we called it “Fidel Castro” — and you’d have these customers yelling at the top of their voice while they were under it. So, I never got to sleep in.

Lifestyles: It sounds like your mother was quite a lady.

Medica: I recently found some of

her original recipes ... you know, in her own handwriting. One of them is for croquetta, which was really good.

You take chicken with corned beef and grind them up, bread it and then fry it. It’s really good.”

Lifestyles: Why do you like the flan so much?

Medica: Because everyone in

the family always requested it. I make it a little different. The way I make it, it is a little more creamy because I use cream cheese. It’s more like a custard. Many times in Mexican restaurants the flan will be more jello-y. This is almost like cheesecake.

Lifestyles: Is it strictly for

dessert?

Medica: Yes. It’s for special

occasions.

Lifestyles: Like birthdays and parties.

Medica: Yes. It’s not light. You can’t have too much, or your stomach will start to ache.

Lifestyles: Does it take a long time to prepare?

Medica: Not really. Making the

caramel sauce takes the most time, and you can’t take your eyes off it, or it might burn.

Lifestyles: Tastes like it didn’t burn.

Medica: No. I had lots of help. My

daughter Elizabeth (and she glances over at her youngest child) helped me a lot.

Andrew Holt writes about food, people and all things Walla Walla for Walla Walla Lifestyles magazine. He can be reached at bruindrew86@ gmail.com.

12 Walla Walla Lifestyles

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Walla Walla Lifestyles 13

wine B r i x & M ortar

/ by Catie McIntyre Walker

L’Ecole graduates to a new label

The old Frenchtown schoolhouse, built in 1915, with the stately bell tower, still stands. It has been a historic fixture in the Walla Walla Valley that many of us have grown up with, even if we never attended classes there. One can still stride up the long sidewalk to the large, heavy, carved doors with a feeling of reverence and trepidation — as if it were the first day of school — while imagining generations of children playing on the manicured grounds.

In the 1970s, the old schoolhouse classrooms found themselves empty of children’s laughter. But in 1983, Jean and Baker Ferguson breathed new life into the old building, founding what would become one of the premier wineries in Washington, L’Ecole No 41.

The name was historically im-portant in two ways: “L’Ecole,” French for “the school,” recognized the French men and women who settled the area, and “41” was the numerical designation of the school district.

The Fergusons’ first crush of 1983 was resting in the barrel when, the following year, they asked their elementary schoolaged family members to draw an image that would best reflect the new project.

The $100 prize went to an 8-year-old cousin whose watercolor interpretation of the old schoolhouse became the template for a wine label. It became an iconic label, known to wine lovers around the world.

In 1989, the second generation of the family, Jean and Baker’s daughter and son14 Walla Walla Lifestyles

Photo courtesy of L’Ecole No 41

A bottle of wine, in many ways, is like a scrapbook. Wine can tell a story — from the very beginning, with the label on the bottle, to a happy ending on the palate. A L’Ecole No 41 is one of those bottles of wine with a story.

in-law, Megan and Martin (Marty) Clubb, became the new proprietors of the winery.

Marty became the general manager and winemaker and would lead the small artisan winery to new heights — it would eventually produce more than 30,000 cases annually.

At the same time, the Washington state wine industry was booming and would soon become the nation’s second-largest wine producer. The area would become one of the premium wine-producing regions in the United States.

Marty also became a pioneer in the

Washington state wine industry, as he became a founder and activist in many of the wine industry’s foundations and alliances. The family-owned winery also partnered with some of the most prestigious vineyards in the state. L’Ecole No 41 has been honored nine consecutive years by Wine & Spirits magazine as “Winery of the Year,” becoming the second Washington winery inducted into the Hall of Fame.

There is a third-generation that has grown up around the winery and will eventually become caretakers of this legacy, Megan’s and Marty’s children. Jean’s and Baker’s grandchildren, Rebecca and Riley Clubb, had their own meaningful influence on the label with their childhood drawings on the label’s chalkboard image.

Riley is a 2009 graduate of Whitman College and is employed at the winery.

Rebecca is enrolled in Washington State University’s wine management program, and expected to graduate in 2012.

The winery will soon celebrate its 30th birthday. The wines produced at the old schoolhouse are refined with true varietal character and can stand up against many coveted wines from France — and they have. Now that L’Ecole is a top player in the world of wine, the whimsical label on its bottles is no longer truly indicative of the sophisticated gold and dark-red liquids behind the glass.

“Looking to the future, we wanted our label to reflect the winery we have become,” says Marty Clubb.

This year, the winery will unveil a new label. It will still depict the iconic schoolhouse, but with deeper colors and a new texture. There will be a distinct difference among the labels, depending on the vineyards used: Wines produced from Columbia Valley vineyards will have a soft charcoal-colored background label, and the labels for the wines produced from Walla Walla vineyards will be more sepia-toned.

Another distinctive change will be the de-emphasizing of the “No 41,” as generations of wine lovers have often referred to the winery as “L’Ecole.”

The new label will be a timeless reminder of the past as well as a welcome to future generations.

Winery of the Year 9 consecutive years —Wine & Spirits Magazine

• A Washington State pioneering winery • Estate grown wines certified sustainable & Salmon Safe

Est. 1983

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

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Walla Walla Lifestyles 15

people

by Jim Buchan

/ photos by Colby Kuschatka

Following through Al Mundle still cringes at the very thought of the first golf lesson he ever taught.

It was 1954, the year he graduated from the University of Oregon, and two female students from the university were interested in learning some of the finer points of the game.

“It was probably the worst lesson anybody has ever given,” Mundle exclaimed, shaking his head in dismay. “These two young ladies were looking for some help, and I worked with them for an hourand-a-half. And at the end of that time I said, ‘I have done such a poor job, I will pay you for the time I have put you through this torture.’”

16 Walla Walla Lifestyles

Continued on pg. 18 >

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Painful as it was, the lesson learned proved to be a career-launching moment for Mundle, who dedicated himself to his trade and spent a lifetime in the golf business, successfully working up and down the I-5 corridor as course operator, teacher and player.

Fifty-seven years after that first teaching debacle, Mundle, now 79 years old, is retired and living in Walla Walla. He and his wife, Ann, relocated here last summer determined to give up teaching golf and spend more time playing the game they both love.

“After all of these years of teaching, I feel that this is the time to lay it aside,” Mundle said. “I will still do a little studying of the golf swing and methods, and I will be involved with some of the other local professionals in some cracker-barrel sessions when they get together to discuss teaching methods, problems and how to solve them.

“But I really came here not to teach but to play some golf.”

That was the plan, anyway, before he was introduced to Walla Walla High School senior Jake Hanson, who was looking for a little extra help with his game heading into his final year on the links as a Blue Devil.

Terri Hanson, Jake’s mother, was aware of Mundle’s reputation as a teaching professional and heard through the grapevine he was living in Walla Walla.

“Being the mom I am, I called him one day,” Terri remembered. “I told him that Jake’s golf game was at a standstill. I asked him to take a look at Jake, and he agreed to come and meet us and get a feel for where Jake was at.

“He did, and before you knew it they were putting on our hardwood floors.

The next day they agreed to get together at Wine Valley — they were there for four hours, and it has been an amazing connection right from the beginning.

“Al is an amazing Christian man who is so well-respected in his field,” Terri added.

“And he just demands respect. I’m seeing my son of 17 all of a sudden growing up.”

Mundle concedes he is intrigued by Hanson’s character and potential. And

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Under the watchful eye of Al Mundle, Jake Hanson hits an iron shot.

Walla Walla Lifestyles 17

people

<continued from pg. 17

Hanson holds his new mentor in high esteem.

“I’ve learned a tremendous amount,” Hanson said. “He has a way of getting through to me in a positive way. He got through to me that I am so much better than I thought I could be. He has more confidence in me than I have in myself.

“He has one of the best golf swings I have ever seen, and he is still working on his own game.”

Mundle said Hanson reminds him of former University of Oregon player Ben Crane, who now plays on the PGA Tour.

Crane has been playing professionally since 2007 and earned nearly $3 million on the tour in 2010.

“I was Ben’s swing coach at Oregon, and Jake is somewhat similar,” Mundle said.

“Ben worked harder than anybody on the whole golf team. He would put in as much 18 Walla Walla Lifestyles

time as three or four others combined, and Jake is very much the same way. He’s very dedicated.”

However, Mundle insists that helping Hanson with his game is a one-time situation.

After playing just six rounds of golf last year, Mundle is determined that he and Ann will spend a lot more time on the golf course as they get acquainted with their new hometown.

“That’s an all-time low,” he said of the six rounds played in 2010. “Mostly it was the move and all — a new house, putting in lawn, fencing, shelving in the garage — all the little things of getting settled.

“But this was a good move for us. We love it here. We enjoy the weather and the people. You can walk down the street and people look you in the eye and say, ‘Hello.’

I love that friendliness.”

Mundle grew up in Eugene and graduated from University High School in 1950. He knew, he said, from the time he was in the seventh grade he wanted to make golf his life’s work.

“You might say that I had a little parental direction,” Mundle said. “My dad went to the University of St. Andrews in Scotland, and he played golf at the St. Andrews Old Course. And my mother also played golf.”

After high school, Mundle enrolled at the University of Oregon and played three years of varsity golf during an era when there was no such thing as a golf scholarship.

“The only thing we ever received was a half-a-dozen golf balls if we went into a tournament,” Mundle recalled. “When I went to the NCAA Championships in Texas my senior year, I was given a new

Jake Hanson takes a few pointers on chipping from his instructor and mentor Al Mundle.

pair of golf shoes, but that was it.

“We bought all of our own gear — clubs, bags, rain gear, everything. It’s a whole different ball game today. They have everything.”

At the end of his sophomore year at Oregon, Mundle had it in his mind to “test my golf on the PGA Tour,” he said.

But his father, an English professor at the university, discouraged him.

“He said, ‘Get your education first, then you can do whatever you want,’” Mundle said. “It was just as well. I saved a lot of wear and tear — and money. I was an OK player, but not of that caliber.”

Mundle still has fond memories of his collegiate playing career, however.

“I played three years for the university — you weren’t allowed to play as freshmen — and Oregon always had fine golf teams,” Mundle said. “It was mostly match

play then, and I was there during the time that the school went seven straight years without losing a (team) dual match.”

During his senior year, Mundle qualified for the NCAA Championships in Houston. From a field of about 160 players, Mundle made it as far as the quarterfinal round.

He graduated in 1954 with a degree in history, which, he said, he never really used.

“My dad was in the top one percent of his class at St. Andrews,” Mundle said.

“My mother was also in the top part of her class, and my older brother Pete was in the top of his class. And then I came along.”

His first golf job was as an assistant pro at his home course, the Laurelwood Golf Course, a position he accepted shortly after graduating from UO. This was when and where the infamous first golf lesson

occurred.

A two-year stint in the U.S. Army took Mundle away from his profession in 195556. But he managed to keep his golf game sharp as a member of the Fort Knox golf team, and in 1956 he was the runner-up in the Second Army tournament, and he placed 13th in the All-Army tournament.

Then it was back to the Willamette Valley where he came into his own in the Portland area under head professionals Eddie Hogan at Riverside Country Club and Bunny Mason at Columbia Edgewater.

“Those two people were very influential in my professional life,” Mundle said.

“Eddie was a very fine teacher of the total golf operation, and service was No. 1. I learned how to run the pro shop, how Continued on pg. 20 > Walla Walla Lifestyles 19

people

<continued from pg. 19

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to market and merchandise — everything from how to run the club service program to the electric cart program to basically running the golf course.

“Bunny was also a very fine operator of a golf shop, and I also learned a lot about teaching from Bunny. Sometimes, you go along in life and there are certain mentors who help you along the way. Anybody who says they made it by themselves is not being honest with themselves. We have all had someone who has given us a little boost along the way.”

Mundle took his first head professional job in 1965 at Overlake Golf and Country Club in Bellevue, where he remained until 1981. At that point he returned to Eugene and was the head pro at the Eugene Country Club for three years, followed by a six-year stint at the Bear Creek Country Club in Seattle.

He also spent a short time at a golf course in Cottage Grove, Ore., before moving back to Eugene for a third time in 1993 to become the director of golf instruction at the River Ridge Golf Course. He remained at River Ridge until his retirement last summer. During his time there he helped out as the swing coach at UO under thenhead coach Steve Nosler.

Through it all, Mundle served as president of the Washington PGA and the Pacific Northwest PGA, and was a member of several National PGA committees. As a player, he participated in the Oregon, Washington and Pacific Northwest opens, as well as the Washington and Oregon PGA events. One of his highlights was winning the Oregon Senior PGA MatchPlay Championships in Bend in 1993.

“I felt I had an obligation to participate,” Mundle said. “I played a lot of golf, including many, many pro-ams, and I won a couple of assistant championships.”

In addition to Crane, Mundle also helped shape the careers of Jeff Quinney and Eric Johnson, both of whom are from the Eugene area.

Quinney won the United States Amateur championship in 2000 and represented the U.S. in the Walker Cup in 2001. He has appeared in 128 PGA Tour events since 2007, placing second twice and third twice.

Johnson played several years on the Asian Tour and one on the Nationwide Tour. He is now a head professional at a

the game.”

And a degree in the PGM program will provide Jake with the educational background he needs to be successful in any form of business, his father added.

Though his chances of making the ASU varsity team seem unlikely, the PGM program provides a club golf team that participates in a series of tournaments throughout the year and gives Hanson a second playing option.

And keeping your options open is optimum at this point, Mundle said.

“I think his driving force at this time — and also his folks — is to get his education.

And then he can do whatever he wants. If he doesn’t go into (the golfing business) immediately, he will always have it as a backup.”

Sounds an awful lot like the advice Thomas Mundle offered his son back in the spring of 1952, when Al Mundle wanted to leave school after his sophomore year and test his wings on the PGA Tour. And as we now know all these years later, staying in school worked out pretty well for Al. Jim Buchan is a sports writer for the Walla Walla Union-Bulletin. He can be reached at jimbuchan@wwub. com.

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“And there have been some others — Brian Henninger, Mike Gove, a few others — who have called and wanted to discus their swing,” Mundle said. “Nothing on a regular basis, just one or two sessions.”

Is Hanson his next — and perhaps his last — prodigy?

That’s a tricky question, since Hanson came to golf late after a budding baseball career was derailed by a shoulder injury. He was a first-team all-Big Nine Conference golf selection as a junior but has yet to qualify for state, and his summer resume is thin because of his baseball background.

Hanson’s original plan was to attend Walla Walla Community College and play golf for the Warriors with the hope of earning an NCAA Division I scholarship. But he has since decided to enroll in Arizona State University’s Professional Golf Management program and try out for the ASU golf team as a walk on.

“More than anything, I think it came down to him evaluating his goals,” said Jake’s father, Gary Hanson. “It’s everyone’s dream to play on the PGA Tour, but realistically he wants to be a golf pro and teach. He loves

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fashion

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Join us for a night of wonder, with Elizabethan-inspired food, fashion and merriment to celebrate the opening of Walla Walla’s Power House Theatre, and prepare for a four-day run of Seattle Shakespeare Company’s “The Merry Wives of Windsor.”

Walla Walla Lifestyles will present a fashion show, with wicked and wistful gowns, twisted, braided hair and smoldering makeup designs. Designers include: Red Eden Designs, Autumnlin Design and others.

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28 Walla Walla Lifestyles

fashion

by Deane Middleton

Costuming

“The Merry Wives of Windsor” When I was first asked to design costumes for “The Merry Wives of Windsor,” I was excited because I hadn’t done an Elizabethan show in almost 20 years.

My director, Terry Edward Moore, told me his only direction from the artistic director was that it be “period,” that is to say, authentic to the time.

“Merry Wives” is the only one of Shakespeare’s plays that is set in his own time, so it was decided to present it as if the actors were people of the time, doing what would be a contemporary (to the late 16th century) play.

I started to research the clothing of the time, how it was constructed and what kinds of fabrics were available at the time — linens, homespuns, woolens for the common people and silks, damasks, velvets and furs for the upper classes. I discovered that Elizabethan society was strictly regulated in terms of social classes, and upward mobility was a little-known concept. Once a yeoman, always a yeoman. I also discovered the set of rules and regulations called “sumptuary laws,” which specifically dictated what types of fabrics, trims, furs, and even what colors, each class was allowed to wear.

Since there are three distinct classes represented in “Merry Wives” — merchant class, soldiers and servants — I tried to give each class its own color palette based on these laws. The overall palette of the show is based on colors actually in use at the time.

The availability of dyes was limited (except for the nobility) so the palette consists of many shades of yellows and browns, russets, black, some greens and blue-grays, and of course, wheatcolored unbleached linen. I turned to the Dutch painter Brueghel for inspiration on how the common people looked and dressed.

I also researched what kinds of dyes were used and where they came from. Dyes were created from all sorts of different things such as walnut shell, crushed beetles and all kinds of roots. I found a website that sells these authentic dyestuffs so I’m using the real thing to dye some of the linen pieces and will coordinate the contemporary fabrics to these authentic colors.

Nearly every piece will need something done to it — altered in some way to fit the actor, re-trimmed, rigged invisibly for quick changes, etc. — so there is a lot of labor involved. Also, hats were a hugely important part of Elizabethan fashion, all the way down to the poorest serf.

About the play “The Merry Wives of Windsor” was the only one of Shakespeare’s works set in his own time, the 1600s, and features Sir John Falstaff. It also deals primarily with English middle-class life. A hilarious, bawdy comedy filled with insight into the life and times of Shakespeare, “Merry Wives” will delight people of all ages.

Certain styles of hats were often associated with certain professions — e.g. doctors, scholars — so there are a number of hats to build, as well as headpieces for the women. No selfrespecting woman went about with her head uncovered.

Putting together a show like this is like putting together a giant jigsaw puzzle, and the pieces are the costumes that I’ve borrowed and rented from other theater companies in the Seattle area such as Seattle Repertory, Seattle Opera and the University of Washington, as well as pieces from Oregon Shakespeare Festival. I design the show and then go out into the world and try to find pieces that approximate my designs and palette as closely as possible (usually with some reworking first). The pieces that I can't find and don't want to compromise on, I build from scratch.

Deane Middleton is a theatre costume professional who works in the Seattle area. She has done costumes for Issaquah’s Village Theater, as well as several productions of the Seattle Shakespeare Company.

Walla Walla Lifestyles 29

people

by Andrew Holt

/ photo by Colby Kuschatka

Larry Adams

From Vietna m to M arine One A high-flying ca reer

Only a handful of people can say they flew with the president of the United States.

Even fewer can say they flew the president, as in, they were the pilots.

But thatâ&#x20AC;&#x2122;s exactly what longtime Walla Walla resident Larry Adams did for four years. He was one of a select group of pilots for Marine One, the helicopter counterpart of the presidential airplane, Air Force One, from 1970 to 1974.

30 Walla Walla Lifestyles

Long before Adams became the Walla Walla Airport manager, he was transporting heads of state, foreign dignitaries, famous (and now infamous) Cabinet members, the executive staff and President Richard M. Nixon during one of the nation’s most turbulent times: the withdrawal from Vietnam and the Watergate scandal.

But to Adams, a native of Northern Idaho, all that swirled around the Nixon presidency was the least of his concerns.

His job was to transport the president safely to Andrews Air Force Base or Camp David, or fly any short flight required.

Safety always at a premium. End of story.

Many times, Adams ferried President Nixon and his staff on short flights far away from home. Air Force One might fly President Nixon to a summit or a meeting with a foreign head of state, but Marine One and Adams were always nearby to shuttle the chief executive on short flights or to whisk him away from sudden danger.

Pretty heady stuff for a fourth-grade teacher who had never thought about flying until a Marine recruiter offered him the opportunity. Although Adams had watched planes take off and land at a nearby air base as a child, he had never given serious thought to flying. It was more a need for a bigger paycheck than passion that brought Adams to his destiny.

He liked teaching, but it just wasn’t paying the bills. So, Adams turned to the military and the G.I. Bill. After being unimpressed by other recruiters, Adams took a liking to the fellow from the Marines, for, as Adams recalls, the recruiter took an interest in him. After about an hour of talking, the recruiter suggested Adams might have the potential to be a pilot.

Having easily passed some preliminary tests, Adams was sent to flight school in Pensacola, Fla., and a stellar career was ready to take off. He performed well in all the aircraft he piloted, but he showed a special skill for helicopters.

Up until 1965, fixed-wing airplanes were the staple of all military air combat.

But the military had been gearing up for a big change. The helicopter was to become a major part of combat. The Pentagon had been developing helicopters that would do much more than transport troops to bases. Now, they would assist in bombing

In this newspaper clipping, Larry Adams poses on the steps of the helicopter dubbed Marine One, which he piloted for President Richard M. Nixon.

raids, ground attacks and the evacuation of the injured from the point of combat.

This new breed of helicopters would also possess the ability to fight back and not be lame ducks as before: the new H34 would tote machine guns on each side.

These cutting-edge aircraft would travel at unprecedented speeds with newly discovered agility. Gifted pilots were needed; not those who merely possessed superior technical skills, but those who also had the composure to fly straight into

enemy fire in the dead of night, picking up injured soldiers or aiding air attacks.

Adams was one of those pilots, and he would be one of two squadron leaders for “Operation Starlite” — the first major assault using helicopters. The Marines were going straight into a North Vietnamese regimental stronghold. No one knew what to expect.

“We lost a lot that first time in,” says Adams. “Two crew chiefs were killed, Continued on pg. 32 > Walla Walla Lifestyles 31

people

<continued from pg. 31

Adams, far right, gives instructions before a mission in Vietnam.

four pilots were medevaced out because of their wounds. I don’t think there was one helicopter that didn’t have a bunch of holes in it. The one I flew in ... we got a lot of rounds in it. Amazingly, no one was hurt, but when we got back, the helicopter was so shot-up you couldn’t fly it anymore.

We lost 50 percent of our helicopters that day.”

In the next 13 months, Adams would fly many more missions, often heading straight into anti-aircraft fire to pick up injured or killed soldiers. He says he would see the flares signifying where the copter was supposed to land, but frequently he’d have to veer off because ground communication would say, “The artillery is too hot.” Then, there would be a window, maybe two minutes, maybe five, when the helicopter could drop in and pick up the injured, often being shot at as it waited for its passengers.

Adams knew the best way to survive was to keep his focus. “In the daylight, when you start your run in and you’re getting shot at ... Everything went to black and white for me. I didn’t notice the green trees or the green rice paddies until we got out of there, and then it would come back 32 Walla Walla Lifestyles

to me. I don’t know what that was. I just didn’t see the colors. I’ve talked to some other pilots, and they described the same thing.”

In his two tours of duty in Vietnam, Adams would fly 880 combat missions in several types of helicopters and fixed-wing airplanes. He received numerous medals, including two Navy commendations for performance under combat conditions.

Then the call came to fly for the president. Before Adams could tote the commander in chief around in Marine One, a thorough background check had to be done. So thorough was the check that Adams said a friend from his hometown sent him a card that read, “Are you in some kind of trouble? Jesus, there’s been a bunch of people around here with the dark grey suits and the skinny little ties. They’re asking all these embarrassing questions about you, like, did you have drinking problem? Did you have a gambling problem? Do you know what Larry’s sexual preference was?”

Adams chuckles, “It was pretty funny.”

Adams passed the grade, and soon he was flying President Nixon and his family to Camp David or picking up Vice

President Spiro Agnew at the Pentagon or taking Secretary of State Henry Kissinger or Secretary of Defense Alexander Haig to a classified meeting. Although his flights varied from transporting foreign heads of state to flying members of the press, the majority involved the president, the vice president, Kissinger and Haig.

The pilots did not speak to their travelers unless spoken to, says Adams.

President Nixon usually looked in and asked them how they were. Kissinger never spoke. Haig was good for a pat on the shoulder now and then, but it was Agnew who conversed the most, says Adams.

Adams remembers, “One time we picked him up at the Pentagon, and we had taken off and had hit top altitude. He usually would come up and look into the cockpit, but this time he patted me on the shoulder, and asked, ‘Well, how’s it going today, guys?’” Adams replied, “Not bad, sir, and how about yourself?”

Agnew answered, “Man, they are really after my ass.” He was talking about the press. Adams says, “Two weeks later he resigned.”

Adams recalls that his encounters with Agnew as defying the public perception

that Agnew was arrogant. “He was always one of the nicest guys. He was straightforward. He looked like he had just stepped off the cover of Gentlemen’s Quarterly all the time. He was very proper in the way he dressed, but he had a sense of humor as well.”

There were other humorous moments.

Adams recalls a certain reporter from CBS who had been a major thorn in President Nixon’s side was late for takeoff from the South Lawn of the White House one morning. Just as Marine One was about to leave without him, he came running across the lawn, hollering and waving his arms.

The Secret Service agent supervising the flight told Adams to “just go.” The wind from the propellers whipped the reporter’s toupee right off his head, and, instead of continuing his run toward Marine One, he reversed his field and tried feverishly to retrieve his toupee snagged in the hedges.

“Everyone got a pretty good chuckle out of that.”

Of course, there were somber times. At one point, Adams flew Cabinet members John Ehrlichman and H.R. Haldeman to Camp David for a meeting with the president. After only 15 minutes, the two men returned, and Marine One headed home. Adams says it was a quiet flight. He found out later the two men had been fired

by President Nixon for their parts in the Watergate scandal.

Whisking the president away from danger was a major part of being a pilot of Marine One. Stationed across the river from the Capitol, pilots awakened by an emergency alert had to be up in the air in five minutes. This exercise was practiced often, though never needed during Adams’ tenure.

One night, however, they thought it was. The operator at the White House mistakenly hit the “Alert” button. Marine One was in the air in five minutes.

Although ground control had not spotted any enemy aircraft, the operation was under way. As Marine One closed in on the White House, the operator at fault tried to alert everyone of his mistake but, unfortunately, used a poor choice of words to call off the operation.

Adams chuckles as he says, “The fella said, ‘This is not an exercise.’ He was moved to another post, I think.”

All levity aside, the position required

the same kind of focus demanded of Adams in Vietnam, though it came in a different form.

“There were three things, the way you operated the aircraft, and they were, in this order: safety, comfort and speed. Safety never gave in to comfort or speed,” says Adams. “Our job was just concentrating on doing our job. It could have been anybody — we would do it the same way. It could have been Fred Flintstone.

“The difference between flying for the White House and in Vietnam was, we were flying a premier aircraft. We had to keep it impeccably clean, everything was scripted.

We had to have the ‘open-the-door time’ down to two to four seconds. In Vietnam, it was the stress of performing medevacs under fire or dropping troops under heavy artillery. For Marine One, it was the stress of doing the job right.”

Also, the stress of being away from one’s family 200 days of the year wore on a Marine One pilot. In 1974, after four years on the job, the toll became too much, and Adams stepped down.

He would stay with the Marines for eight more years, retiring in August 1982.

By then, he had received 44 Air Medals, including the Joint Service Commendation and the Presidential Service Badge. In his 20 years of service, Adams flew seven different helicopters and five different fixed-wing planes.

What makes an elite military pilot?

“Pilots who don’t have any misgivings,” says Adams. “They’re totally prepared, they know their aircraft.”

When talking about his colleagues on Marine One, he adds, “None were boasters.

They might brag about a great landing, but they did not brag in spite of someone else.”

What did Adams love most about his flying days? “I enjoyed flying with the latest technology and the pristine quality of Marine One. I loved the process of building my skills. I could have flown another 40 years, and I would still be learning things.”

Is it any surprise his favorite hobby now is fly fishing?

Andrew Holt writes about food, people and all things Walla Walla for Walla Walla Lifestyles magazine.

He can be reached at bruindrew86@gmail.com.

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by Margaret Jamison U-B file photo by Matthew B. Zimmerman

art at large

A young artistic composer pays close attention as Tim Christie uses his violin to interpret the boy's piece of artwork into music on June 11, 2009. Meanwhile, other children work on their works of art in preparation for the Walla Walla Chamber Music Festival quintet's interpretations.

‘The music of friends’

The Walla Walla Chamber Music Festival Comes to Town An astonishing thing is about to happen in June — the annual Walla Walla Chamber Music Festival.

It is astonishing in many ways — that we are presented with two weeks of top-drawer music performed by top-drawer musicians, that there are so many ways to encounter the music (many of them free), and that a rural community has provided the incu34 Walla Walla Lifestyles

bator for such a cultural undertaking, to name but a few.

Granted, we are not your average rural community, having two colleges, a university, a symphony, a choral society, a community band and music in the schools, but let’s face it, we’re not exactly a cosmopolitan center of culture like New York, either. The Chamber Music Festival — and our continued support of it through some tough times — puts us in a category all our own.

“I saw what was special about this community the first time I visited in 2007,” Artistic Director Timothy Christie says. “I have

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worked hard to start this event, and to my great joy, it has taken on an identity of its own. I hire the musicians and choose the music, but the town, its people and its environs make the festival.”

The beauty of chamber music is its intimacy — smaller ensembles performing for smaller audiences. It has been referred to as “the music of friends,” which seems so apt at this festival. Free open rehearsals are held around town that provide not only a musical atmosphere in which to enjoy a latte or the ambiance of the Kirkman House, but which give a richer look into the machinations of a working ensemble.

As one enthusiastic fan puts it, “I am not a musician, and it’s fascinating to watch these rehearsals, to see the interactions of the musicians as they work out the snags, make wry remarks and relate to each other in a whole different way than during a formal performance. I get a glimpse into their personalities and what makes them tick.”

The festival supplies a generous offering of venues with free concerts for children and families, relaxed evening programs at wineries and full concerts at the Foundry, Chism Hall and Dayton’s Liberty Theater.

If you are lucky enough to live near the musicians’ lodgings while they are in town, you may also be treated to an ad hoc front-porch concert as the ensembles continue their rehearsals in more private settings. The festival is about all of these ways — planned and accidental — to experience the enchantment of chamber music.

It is also about historic continuity and the connection between past and present — relishing the existing canon while expanding the genre with contemporary forms and voices.

How is this accomplished? In part, by the annual commission of a new piece of music for the festival. Christie is committed to contributing to the broader chamber music repertoire and to providing the audience with the richest possible experience.

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“For classical music to be relevant, there must be a conversation between the music of our time and the music of the past,” he says.

By commissioning a work for the festival each year, Christie creates such a conversation.

This year, the commission was given to John David Earnest. Four festival commissions have preceded his, and he is the second “local” composer to be tapped, adding another layer of relationship between community and event. (In 2009, Whitman College professor David Glenn was given the nod.)

As visiting adjunct professor of music at Whitman, Earnest resides here for six weeks every semester. His “Second Symphony” was written for and performed by the Walla Walla Symphony in October 2001.

The challenge for the yearly commissionee is to compose a piece on demand within specific constraints of time, place and instrumentation while expressing his/ her own voice as an artist.

Earnest has created “Commedia Gallery,” a set of three movements for flute,

viola and harp, based on stock characters from the Commedia dell’Arte, a popular theatrical form that was influential in Europe for over 300 years. Commedia characters improvised dialogue around set scenarios generally involving the struggles of young lovers to overcome hindrances to their romance, and each character eventually came to have a consistent set of attributes in speech, mannerisms and costume.

Earnest’s “Gallery” gives us Arlecchino (Harlequin), an acrobatic and devious jester; Pierrot, the classic sad clown; and finally, Scaramouche, a dandy and a braggart who is a coward at heart.

In anticipation of this year’s festival, I am reminded of the scene in “The Music Man” in which the town awaits the arrival of the Wells Fargo Wagon. Potentially heaped with gifts and surprises, it promises connection to the larger world. The WWCMF brings us all “somethin’ special” — an enrichment of our community and our culture.

Margaret Jamison is an artist and writer living in Walla Walla. Contact her at art.jamison@gmail.com.

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

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

Click for today’s schedule.

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Walla Walla Lifestyles 37

secret gardens

38 Walla Walla Lifestyles

by Karlene Ponti

An iris garden provides a rainbow of colors and constantly inspires Dr. Donald Smith.

Photos courtesy of Donald Smith

Where dreams bloom

Smith has gardened for years at his home at 38 Mulberry Court in College Place. He used to grow vegetables and flowers; now, he is strictly focusing on flowers — with fabulous results. Roses, delphiniums and lots of irises line the fence.

“Irises — I’ve always enjoyed them,” he says.

“They take a little bit of weeding and watering but not much more.” It’s the gardener’s dream — low maintenance with a big return.

A retired orthopedic surgeon, Smith has, in the past, gardened more extensively than he does now.

But he has enough plants to keep him busy. His new project is planting more of the reblooming iris. These are still hardy, but you get twice the reward: they bloom in the spring then again in the fall.

“They’re easy to grow and spectacular for a short time. Iris take less care than a lot of things,” Smith says.

His secret for gardening is simple, and there’s no getting around it. “Time and work,” he laughs.

He’s getting ready to start in the garden. “I need to clean out the leaves and the old foliage of the iris.”

In addition to the basic cleaning and maintenance, Smith just decides how many plants to keep. Bulb flowers are hardy and they multiply on their own.

“After five years you usually have to separate the bulbs when they get too thick. I don’t have room to add more. I put in the new re-blooming ones,” he explains. “I may add more and a few other things.”

But in a garden you can always try something new or rearrange existing plants, often with a spectacular outcome.

Walla Walla Lifestyles 39

secret gardens

40 Walla Walla Lifestyles

Walla Walla Lifestyles 41

ponderings

by Diane Reed

/ photo by Diane Reed

Sueno hecho en realidad “A dream made into reality”

The meaning of home(town)

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It’s an odd location, since it can only be seen as you’re leaving town, but it always makes me smile. This Valley, my adopted home, is indeed a great place to be.

I recently finished reading the great Western writer Wallace Stegner’s book, “The Sound of Mountain Water.” One of his essays traces his nomadic childhood, which left him feeling rootless and without a place that he felt he could call home.

I identify with his feeling of not belonging. I was born to a single woman from Massachusetts in a New York City hospital. I stayed a scant few days before being placed with an adoption agency. Born in a place I had no familial connection to, I was immediately deprived of my biological family. Most of my childhood was spent in suburban Cleveland, Ohio. Moves to upstate New York, New England and Pennsylvania brought me no closer to calling any place home. I loved living in the western Massachusetts town of Stockbridge, but the multigenerational denizens of the town left few openings for newcomers like me. I lived in central Pennsylvania for several decades but felt detached from the deep roots that most people had in the area.

When we came west (for my husband a homecoming to his Oregon roots, for me a new experience), I noticed that even in longestablished towns like Walla Walla, there is ample room for newcomers who want to be

part of the community. And most folks who choose to come here don’t seem to want to change the Valley, they prefer to embrace it.

While the occasional newbie whines about the lack of Whole Foods or Nordstrom, they soon discover our farmers markets, the wide variety of local shops and boutiques and our world-class restaurants. They fall in love with our charming downtowns, the small-town friendliness of the people and our kid-friendly environment. Then there’s the holiday parade, the fair, the ever-present Blue Mountains, the parks, the museums, the wineries — really, what’s not to like! The communities of our Valley represent America at its best.

I’m a newspaper junkie. I love to read everything, from news to sports to classifieds — even the obituaries. The obits are a fascinating window on our Valley. Many of the people chronicled were born here; some lived all their lives here, inextricably bound to this place. But a number of people came here from other places, often far away and have made a mark on our area. Which makes me wonder — is a place any less of a hometown because you choose it, or is it based primarily on the happenstance of your birth? It seems that there’s room for both paths to calling this wonderful Valley home.

It’s also our strength, because collectively as a community we bring both deep familial and cultural traditions, as well as the fresh perspective of newcomers to our area. I’m glad — after decades of searching — that I finally found my hometown, a place that feels just right!

Diane Reed can be reached at ladybook@earthlink.net.

Between columns and when the spirit moves her, she blogs at www.ponderingsbydianereed.blogspot.com from her home overlooking the pond at Lions Park in College Place.

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Walla Walla Lifestyles 43

May May 1

The annual Kennel Club Dog Show. Walla Walla County Fairgrounds. Details: 509-558-3854.

The Walla Walla University Drama Department presents a performance of “My Fair Lady.” 2 p.m. matinee.

Details: 509-527-2656.

The Walla Walla Choral Society presents “Jubilate Deo!” 3 p.m., May 1, Walla Walla University Church, College Place. Details: 509386-2445.

The Walla Walla Valley Farmers Market opens.

Local produce, artisans and an outdoor concert.

9 a.m.-1 p.m., Saturdays and Sundays through Oct. 30, Crawford Park, Fourth Ave. and Main St. Details: gowallawallafarmersmarket.com or 509-520-3647.

Through May 22

Enjoy the annual Senior Art Thesis Exhibition. Sheehan Gallery, Whitman College.

Details: 509-527-5249.

Through July 31

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

Details: 541-966-9748.

May 4

The Y WCA Leadership Luncheon, “Matters that Matter,” is informational and inspirational with guest speakers Kristine Van Raden and Molly Davis. Noon, Marcus Whitman Hotel. Details: 509525-2570.

Walla Walla Wine Works hosts music on Wednesdays downtown. Details: 509-522-1261.

May 5

First Thursday Concert at St. Paul's Episcopal Church, 323 Catherine Street, Walla Walla, 12:15-12:50 p.m., will feature the Steel Drum Band from Walla Walla University, directed by Brandon Beck. Details: 529-1083.

44 Walla Walla Lifestyles

The Whitman College Visiting Writers Reading series presents Whitman Reading.

7 p.m., Kimball Theatre. Details: whitman.edu.

May 5-7, 12-14

Walla Walla High School Drama Department presents “Fiddler on the Roof,” musical version. 7 p.m. and 2 p.m. matinee on Saturdays, May 7 and 14, Walla Walla High School Performing Arts Auditorium. Details: Tickets can be reserved by calling 509526-8613, the Wa-Hi box office.

May 5-8, 19-21

A performance of “The 25th Annual Putnam County Spelling Bee,” 8 p.m., Harper Joy Theatre, Whitman College. Details: 509-527-5180.

May 6-7

Music on the weekends at the Backstage Bistro. Details: 509-526-0690.

Sapolil Cellars hosts music on Friday and Saturday. Details: 509-520-5258.

The Wildfire hosts music every Friday and Saturday.

Wildhorse Resort & Casino, Pendleton. Details: 800654-9453.

May 6-8

Walla Walla Valley Wineries offer an opportunity to taste their new creations during Spring Release Weekend. Area wineries introduce new wines and winemakers share their creative inspiration. Details: 509-526-3117.

May 6

ArtWALK, First Fridays May through December. Visit galleries and chat with artists. 5-8 p.m., Downtown Walla Walla. Visit artwalkwallawalla.com.

May 6-8, 13-14

The Little Theatre presents “Alice In Wonderland,” adapted from Lewis Carroll.

8 p.m. Friday-Saturday; 2 p.m. Sunday. Little Theatre of Walla Walla. Details: 509-529-3683.

May 7

The annual Junior Horse Show brings great riding action to Milton-Freewater.

Pioneer Posse Grounds.

Details: 541-938-3379.

Dayton’s annual Street Sale turns a section of Third Street into a giant yard sale, benefits churches and community projects. Dayton.

Details: 509-382-4825.

Artist reception and demonstration: Washington artist Dwight Duke exhibits his painting, bronze sculptures and gunpowder light panels. 6-7:30 p.m., Reininger Winery. Details: 509-5221994.

May 8

Every Sunday, the Living History actors portray individuals from the area’s past. 2 p.m., Fort Walla Walla Museum. Details 509-525-7703.

May 13-15

The Annual Balloon Stampede brings as many as 50 hot-air balloons to the Walla Walla County Fairgrounds.

This colorful festival remains a Valley tradition. Early morning flights, (weather permitting), arts & crafts, antique autos, commercial booths, live entertainment and food. Balloons light up to music at the Saturday evening Nite Glow. Details: 509-525-0850.

May 14

Annual adult event celebrates the characters who populated Pendleton’s past.

Must have reservations.

Pendleton Underground Tours. Details: 800-2266398.

May 14-15, May 27-29

Walla Walla Drag Strip continues the weekend fun.

Details: wwdragstrip.com or 509-200-6287.

May 15

Walla Walla University Chamber Series, featuring Robyn McCabe. 7:30 p.m., MKW Fine Arts Auditorium.

Details: 509-527-2571.

May 18

C St., Walla Walla. Details: 541-938-7403.

To celebrate the opening of Walla Walla’s Power House Theatre and a four-day run of Seattle Shakespeare Company’s “The Merry Wives of Windsor,”Walla Walla Lifestyles will present a gala event. This exclusive evening will enchant guests as they enter a world of art, exquisite cuisine and fanciful fashion from 5:30 -9 p.m. at the Power House Theatre Sixth & Rose, Walla Walla.

To purchase tickets and for more information, please visit: shakespearewallawalla.com

Walla Walla Community College Theatre Arts Department presents “Zoot Suit” by Luis Valdez. 7 p.m. each night, and Sunday 2 p.m. matinee. W WCC Performing Arts Center.

Details: 509-527-4575.

May 19-21

May 27-30

During Pendleton’s Cattle Baron Weekend, enjoy an art exhibit by a talented group of women artists. “In the Company of Cowgirls,” Hamley’s Steakhouse, Pendleton. Visit: inthecompanyofcowgirls.com or call 541-676-5013.

May 19-22

Whitman College 50th Reunion, class of 1961.

Whitman College. Details: 509-527-5952.

Shakespeare Walla Walla p resent s “ T he M er r y Wives of Windsor,” Powerhouse Theater. Details: 509-742-0739.

May 21

The annual Ducky Derby is a day of family fun, all for a good cause. Watch the ducks race down Mill Creek to help fund the Exchange Club’s efforts at preventing child abuse and neglect.

11:30 a.m.-3:30 p.m. Race at about 2 p.m., Walla Walla Community College. Details: 509-527-4300.

Walla Walla University Spring Choral Concert, 5 p.m., Walla Walla University Church. Details: 509527-2571.

Learn to contra dance, an old-fashioned country dance. Music by the Wednesday Night Band. 7 p.m., teaching and practice; 7:30 p.m., regular dance.

Unity Church of Peace, 810

May 22

T he W hitman C ollege graduating class of 2011 accepts the challenge.

11 a.m., Memorial Lawn, Whitman College. Details: 509-527-5156.

May 26, 27, 28, 29

Dayton Days has been a Memorial Weekend tradition in Dayton for nearly 100 years. Highlights include a Saturday-morning parade on historic Main Street, rodeo, tour of Dayton and Memorial Day Fun Run. Details: 509-382-4825 or visit historicdayton.com.

May 28-30

The Touchet River Roundup — the annual Celebration of Sobriety, at the fairgrounds focuses on family fun activities. Waitsburg. Details: 509-526-3602.

May 29

Annual Onion Man Triathalon, 9 a.m., Bennington Lake. Details: wwmultisports.com or call 509 529-9187.

May 30

Waitsburg’s annual Memorial Day celebration, hosted by veterans for all veterans.

Details: 509-337-6546.

where in walla walla?

photo by Darren Ellis

Last month’s clue This sculptural cornucopia marks the spot where all of Walla Walla meets the producers, and we’re not talking about the Zero Mostel and Gene Wilder musical. For you GPS fans: latitude, 46.06678 N; longitude, 118.34197 W.

Answer The sculpture tops the farmers market gazebo on the corner of Fourth Avenue North and West Main Street.

Last month’s winners Annette Carter Shirley Richter Debbie Fullen Judy Carlson Eloise Phillips

Dan Counts Vicky Scanlon Janet Turner Tam Lennox Bruce Campbell

Contest rules 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.

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

Walla Walla Lifestyles 45

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3796 Peppers Bridge Road (509) 525-3541 www.amavicellars.com

2. Basel Cellars Estate Winery 2901 Old Milton Hwy. (509) 522-0200 www.baselcellars.com

3. Bergevin Lane Vineyards 1215 W. Poplar St. (509) 526-4300 bergevinlane.com

4. Bunchgrass Winery

151 Bunchgrass Lane (509) 540-8963 www.bunchgrasswinery.com 1102 W. Cherry St. (509) 527-0885 www.canoeridgevineyard.com.

7. Don Carlo Vineyard

By Appointment Only (509) 540-5784 www.doncarlovineyard.com

8. Dunham Cellars

150 E. Boeing Ave. (509) 529-4685 www.dunhamcellars.com

9. Five Star Cellars

840 C St. (509) 527-8400 www.fivestarcellars.com

10. Forgeron Cellars

33 W. Birch St. (509) 522-9463 www.forgeroncellars.com

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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

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8052 Old Highway 12 (509) 525-2585 www.glencorrie.com

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15 E. Main St. (509) 520-5258 www.sapolilcellars.com

22. Seven Hills Winery

212 N. Third Ave. (509) 529-7198 www.sevenhillswinery.com

23. Sinclair Estate Vineyards

109 E. Main., Ste 100 (509) 876-4300 www.sinclairestatevineyards. com

14. Grantwood Winery

24. Spring Valley Vineyard

15. L’Ecole No 41 Winery

25. SuLei Cellars

2428 W. Highway 12 (509) 301-0719 (509) 301-9546

41 Lowden School Road and U.S. Hwy. 12 (509) 525-0940 www.lecole.com

16. Long Shadows

1604 Frenchtown Road (Formerly Ireland Road) (509) 526-0905 www.longshadows.com

By invitation only. Requests accepted on a limited basis. Please call to inquire.

17. Lowden Hills Winery

1401 W. Pine St. (509) 527-1040 www.lowdenhillswinery.com

18. Northstar Winery

1736 J.B. George Road (509) 524-4883 www.northstarmerlot.com

19. Pepper Bridge Winery

1704 J.B. George Road (509) 525-6502 www.pepperbridge.com

20. Robison Ranch Cellars

2839 Robison Ranch Road (509) 301-3480 robisonranchcellars.com

46 Walla Walla Lifestyles

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85728 Telephone Pole Road Milton-Freewater, OR (541) 558-3656 www.castillodefeliciana.com

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26. SYZYGY

32. Walla Walla Wineworks

27. Three Rivers Winery

33. Whitman Cellars

28. Tertulia Cellars

34. Woodward Canyon Winery

29. Trust Cellars

35. JLC Winery

405 E. Boeing Ave. (509) 522-0484 www.syzygywines.com 5641 Old Highway 12 (509) 526-9463 info@ThreeRiversWinery.com 1564 Whiteley Road (509) 525-5700 www.tertuliacellars.com 1050 Merlot Drive (509) 529-4511 www.trustcellars.com

30. Va Piano Vineyards

1793 J.B. George Road (509) 529-0900 www.vapianovineyards.com

31 E. Main St. (509) 522-1261 www.wallawallawineworks.com 1015 W. Pine St. (509) 529-1142 www.whitmancellars.com 11920 W. Hwy. 12, Lowden (509) 525-4129 www.woodwardcanyon.com 425 B. St. (509) 301-5148

36. Saviah Cellars

1979 J.B. George Rd.

31. Walla Walla Vintners

Vineyard Lane off Mill Creek Road (509) 525-4724 www.wallawallavintners.com

Walla Walla Lifestyles 47

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WALLAWA LLA UNION -BULLETIN

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