2012 October Walla Walla Lifestyles

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

October 2012

$3.95

PeTS and Their

People

Supplement of the Walla Walla Union-Bulletin

Vineyard Estates • Residential • Commercial • Land/Lots/Farm Certified New Home Specialist • Certified Negotiation Expert • Certified Residential Investment Specialist W

NE

G

TIN

LIS

W

6179 Cottonwood Rd, Walla Walla An exceptional estate property at the foot of the Blue Mountains. Large, custom home w/ daylight basement, outstanding equestrian facility w/ indoor/ outdoor riding arenas, loafing sheds, stalls, 9 separate fenced pastures, complete shop & 2bd/2ba caretaker’s apartment.

MLS#: 110457 $899,000

740 Whitman St. Walla Walla, WA 5000+ SF, 5bd/4.5ba + extra-lg garage w/ bonus suite. Rich woodwork & hardwood floors throughout, gourmet kitchen, additional kitchen on top level, 120” screen theater room, & surround sound. Stamped concrete patio w/ a large pergola w/ outdoor kitchen + professional landscaping.

MLS#: 110330 $1,100,000

W

NE

292 Van Ausdle Ln, Walla Walla A very special property! 22.14 acres, 2 homes, triple detached garage, large barn, 500,000 gallon storage pond, 2.18 acres of Cabernet grapes, 5 acres of wheat, 1.6 acres CREP, water rights, dry creek frontage.

MLS#: 110360 $725,000

ICE

PR

Located in the heart of Downtown Walla Walla, surrounded by major tenants Starbucks & Macy’s. This historical building has it all! Large city all day parking lot behind building.

MLS#: 110237 $750,000 25 E. Main St, Walla Walla NE

ICE

PR

W

NE

2237 Crosshaven Dr, Walla Walla Tuscan elegance at Crosshaven Walla Walla’s premier neighborhood.

Nestled on 12th green of Walla Walla Country Club, this custom designed residence is the quintessential entertainer’s home. 3683SF, 2 master suites & private patio w/ fenced backyard.

MLS#: 109886 $659,000

NEW PRICE

205 Whitman St. Walla Walla Unique & masterful KK Cutter home built in 1906. Spacious rooms & functional updates.

Beautiful hardwood floors, formal living & dining rooms, updated kitchen.

5962SF of great living space w/ 5bd/3.5ba on .33 acre lot!

MLS#: 110043 $599,000

547 Sheridan Rd, Walla Walla, WA MLS#: 107768 $190,000 2356 Taumarson Rd, College Place, WA MLS#: 110468 $1,375,000

228490

NEW LISTING

ICE

PR

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

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Born

O

ur affordable rent, starting at $925, covers all utilities (even WiFi) and doesn’t skimp on the finer things. Like a beautiful suite, full-size kitchen and bath—and a washer and dryer right in your apartment. And that’s only the half of it! See how the savings add up: Typical Living Expenses Electricity $ 75 Water, Sewer, Garbage $ 50 Heat & Air Conditioning $ 75 Internet, Cable $150 Housekeeping $100 You Daily Continental Breakfast $150 Save!

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(509) 337-4041 www.AffinityatWW.com 1706 Fairway Drive • Walla Walla, WA 99362 228417

4 Wall a Wall a Lifest yLes

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marcuswhitmanhotel.com Wall a Wall a Lifest yLes 5

Looking for world class wines in Walla Walla?

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

Cabernet Sauvignon & Merlot 100% Estate, 100% Sustainable

231862

We Welcome Your Visit Open 7 Days a Week 10:00 - 4:00 509-525-3541 • patty@amavicellars.com www.amavicellars.com

229595

Tasting rooms in Walla Walla & Woodinville

6 Wall a Wall a Lifest yLes

509-525-6502

October 2012

table of contents

PUBLISH ER

Rob C. Blethen EDITOR

Rick Doyle A DV ERT ISING DIR EC TOR

Jay Brodt

OCTOBER 2012

M A NAGING EDI TOR

Robin Hamilton PRODUCT ION M A NAGER

13

36

THe LOCAVOre The art of the school lunch.

18

WHAT’S NeW iN W2?

26

MuSiC Innovation and tradition : What’s new, and not so new, at the Walla Walla Symphony.

THe CArNegie PiCTure LAB Forty years of introducing kids to art.

Vera Hammill A RT IST IC DIR ECTOR /DE SIGNER

Steve Lenz CON T R IBU T ING W R I T ER S

38

NeW DigS Penny and Phillipe Michel’s 1950s home.

Melissa Davis, Gillian Frew, Robin Hamilton, Genevieve Jones, Jonas Myers, Karlene Ponti, Diane Reed

43

SeCreT gArDeN Rain or shine, Norm and Ellen Saager love to garden.

Greg Lehman, Colby Kuschatka, Steve Lenz, Diane Reed

PHOTOGR A PH ER S

30

eNTerTAiNMeNT “Alice in Wonderland,” with a wink.

33

rOOTS OF THe VALLey Patty Shinbo Kajita

20

46 47

SOCI A L MEDI A A ND W EBSIT E

Jennifer Henry

CAN’T-MiSS eVeNTS

PRODUCT ION S TA F F

Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows

WHere iN WALLA WALLA?

SA L E S STA F F

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

PETS AND THEIR PEOPLE

Chetna Chopra EDI TOR I A L A SSISTA N T

Karlene Ponti A DM INIS T R AT I V E A SSIS TA N T

How much do Walla Wallans love their dogs, cats ... and camels?

Kandi Suckow COVER: Photo by Steve Lenz.

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

Rick Doyle rickdoyle@w wub.com Robin Hamilton robinhamilton@w wub.com FOR A DV ERT ISING IN FOR M AT ION

Jay Brodt jaybrodt@w wub.com

PLEASE LIKE US Photo by Steve Lenz

8

reAL COOKS Todos tomatillos

Union-Bulletin.com

PLEASE FOLLOW US

Wall a Wall a Lifest yLes 7

Food

Juan and Genaro Esparza 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.

8 Wall a Wall a Lifest yles

Todos Tomatillos

By Genevieve Jones / Photos by Colby Kuschatka

Walla Walla foodies have a dilemma on their hands when eating at one of the many Mexican restaurants or taco trucks in town: Should they accompany their meal with salsa made from tomatoes, or with salsa made from tomatillos?

Juan Esparza and his father, Genaro, are tomatillo experts, and their insight might help you out the next time you select your salsa.

Juan, the vineyard manager at Woodward Canyon Winery, helps his father plant and harvest tomatillos, which Genaro transforms into three mouth-watering salsas.

Although Genaro isn’t selling his salsas, word has spread from the tantalized tongues of family and friends to the larger Walla Walla community. Walla Walla Lifestyles went to find out the secret to his salsas.

LIFESTYLES: So, what is a tomatillo? Is it related to a tomato?

JUAN: It’s like a tomato. It tastes like a tomato when the tomatoes are green. There are two different kinds. There’s a bigger size.

The ones we have are sweet because they’re a smaller size.

LIFESTYLES: Are the tomatillos you grow a special variety?

JUAN: My dad brought these from Mexico, Southern Mexico — Zacatecas. They’re special because they’re from that area. They grow them over there without water.

They grow them only with the rain. Here, we tried it without water and with water. The ones that don’t need water have better flavor.

your dad make?

JUAN: With tomatillos, he makes three different kinds: salsa verde, salsa roja and medium salsa.

They are the same kind of tomatillos, but he adds peppers to the salsa roja to make it red. Sometimes in the roja, he puts 20 to 30 peppers.

It’s spicy, but not too spicy like jalapeños.

LIFESTYLES: Where can I get some of this salsa?

JUAN: He only makes it for his family members and never tries to sell it. Well, there’s a lot of people who have asked if he could make some and sell it. He just gives it away.

LIFESTYLES: What is the best thing to eat with your dad’s salsas?

JUAN: When we make tacos, we use the salsa verde. Salsa roja, you can use it with any kind of food — carne asada ... any kind of food.

LIFESTYLES: Does anyone else in the family help out?

JUAN: I have seven brothers and one sister. We are a big family.

Genaro esparza holds some of the bounty from his latest tomatillo harvest.

They always love it when he makes the salsa. He makes it by himself.

My mom makes it, but it has a dif10 years ago, I asked him (the owner of Woodferent flavor. They use the same things, but it LIFESTYLES: Where are you growing ward Canyon) if I could plant them there. And doesn’t taste the same. Everybody likes my them? he said, “Yes.” These plants are like weeds. We dad’s. don’t have to buy them. Sometimes we have to JUAN: Woodward Canyon. We have a little pull them out.

Genevieve Jones is a student and foodie at Whitman College. She can be contacted garden. We only have to replant some plants, but they grow every year by themselves. ’Round LIFESTYLES: What kind of salsa does by e-mail at jonesga@whitman.edu Wall a Wall a Lifest yLes 9

Food ReCiPe

GENARO ESPARZA’S SALSA ROJA 20 tomatillos (or Genaro’s measurement of 1 1/2 sandwich-bagsful) 20 to 30 chiles de arbol (or less, depending on your desired spiciness) 1/2 cup water 1 clove garlic

Peel the leaves off the tomatillos, then cut them in half.

Roast the tomatillos until they lose water and get charred. (Genaro uses a cast-iron pan called a camal, but any cast-iron pan, or even a cookie sheet under the broiler, will do.) set aside. then, roast the chiles until they char on the outside. in a blender, combine water and garlic, and blend until smooth. then, add tomatillos and blend. finally, add the chiles and blend. (Genaro blends each ingredient separately to ensure the salsa is smooth.) serve with tortilla chips or your favorite Mexican dish. for salsa verde, use 2 to 3 jalapeĂąo chilies or 1 to 2 serrano chilies, depending on how spicy you like your salsa.

10 Wall a Wall a Lifest yLes

“Bes ted o V

t of the B est ”

Fall for it.

Get Cultured.

Summer Hours Sun-Fri 10 am-10 Pm Sat 7 pm-11 pm

Blue Palm Frozen Yogurt

231890

ASK FOR BROOKE 509/522.1994 w w w . r e i n i n g e r w i n e r y. c o m / v i s i t

WE L L K R A

B Your Home & Garden FA Connection M MILY FAR • Freshly Grown Pansies, Mums, Kale & Cabbage • Halloween Spook Room • Christmas in the Cottage • Home & Garden Furniture & Art

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Wall a Wall a Lifest yLes 11

Walla Walla

Dining Guide

Blue Palm Frozen yogurt . . . . . . . . . . . . . . . . . . . . . . .

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

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

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

Clarette’s restaurant . . . . . . . . . . . . . . . . . . . . . . . . . .

23 S. Spokane St., Walla Walla • 509-522-4826 • cookietreebakeryandcafe.com 15 S. Touchet St., Walla Walla • 509-529-3430 Mon.-sat., 7:30 a.m.-2:30 p.m.

Open daily, 6 a.m.-8 p.m.

Cookie tree Bakery and Café has been a familyClarette’s offers many locally sourced foods owned downtown Walla Walla favorite for over and consistently is voted the valley’s best 22 years. serving sandwiches, soups, salads and an place for breakfast. Generations of locals array of tasty treats. everything is scratch-made have marked important occasions with its in-house, and the sandwiches are made on freshly classic American-style breakfasts. Located sliced bread that was baked just that morning. Many on the Whitman College campus, one block vegetarian options are also available, including our off Main street near the travelodge. Lots of much-talked-about house-made veggie burgers. parking. Breakfast served all day.

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

The Marc restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

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

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

Patit Creek restaurant . . . . . . . . . . . . . . . . . . . . .

Mill Creek Brew Pub . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

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

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

Phoumy’s Thai Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . .

Sweet Basil Pizzeria . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

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

12 Wall a Wall a Lifest yLes

Breakfast

Kid-Friendly

Lunch

Outdoor Dining

Dinner

under $10

reservations recommended Food Past 10 p.m.

$11-$25 Over $26

Key

Thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

311 S. Ninth, Walla Walla • 509-525-0971 Open 7 days a week from 11:00 a.m.

Roast Duck Curry, Lemon Grass Barbecued Chicken, Coconut Prawns, Pad thai and more.

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

The Locavore

The Art of the School Lunch

By Melissa Davis

While living in Seattle, looking for an inexpensive lunch, one day, I happened upon an all-in-one tortilla-wrapped wonder, called the “Essential Sandwich”: all the lovely flavors of international favorites — like Indian curried potatoes and lentils, Mediterranean falafel and tzatziki, Cuban beans and rice, and jerk-spiced veggies and beans — wrapped together in a one-handed, complete meal. This style of wrapped sandwich is simple to make at home and a step above the standard peanut butter and jelly sandwich.

Start with the protein, like beans, meat or cheese, add a starch or grain, such as rice or potatoes, and build in the flavors and veggies. Wrap up tight like a closed burrito or roll and slice in rounds. Add a side vegetable, like veggie sticks or bagged salad, and a bowl of fruit salad or fruit compote, and lunch is complete.

Inspired by the Japanese bento box, lunches made with mu lt iple , sm a l l, bite-sized dishes are gaining popularity in America. One of Move over PB&J, here comes the “Essential Sandwich.” my family’s favorite lunches is rice balls rolled in sesame salt, boiled edamame pods, a reminder. Items that need thawing can be cucumber sticks and melon balls. Each food listed on the day prior. is packed in its own little container, keeping With the weather cooling down, our bodthe favors separate and making for a fun meal ies crave more hearty dishes, and including experience. Add chopsticks, reusable drink seasonal dishes into your meal plan is a nice bottle and cute napkin or love note, and your touch and a welcome change from the sumkid will be the envy of the lunchroom. mer produce. In season this month are: apples, Busy week-night dinners can also be simpli- winter squash, yams, beets, assorted greens, fied with some advance planning. The weekend potatoes and broccoli. Incorporating these is a great time to work together with the family foods into mealtimes adds interest, flavor and and map out the meals for the upcoming week. nutrient density. Apples are not only delicious Write a menu, stock the pantry and, if need be, eaten whole, but make a lovely addition to meat get some prep work done ahead of time. It helps dishes, vegetable salads and as a winter compote to keep the menu posted on the fridge door as with cinnamon and star anise. Roasting winter

squash caramelizes its sugars, serving up a savory treat at mealtimes. It combines nicely with garlic, rosemary and thyme, and also makes a stunning purée for crackers and sandwich spreads. Yams make a wonderful alternative to traditional oven fries and pair well with winter greens and roasted garlic for a satisfying side dish. Roasted or shaved beets are a nice departure from boiled. Greens, potatoes and broccoli are familiar to most home cooks, but should not be forgotten, as they are nourishing, beautiful additions to dinnertime. To change things up, try a new recipe or cooking method, easily found online or at the library.

In planning for the fall season, don’t forget to prioritize healthy homemade meals into your schedule. With a little organization, and seasonal and international inspiration, mealtimes will become fun, delicious and interesting once again. Your family, wallet and doctor will thank you.

Melissa Davis is a food writer who lives in Walla Walla. She can be reached at melissadavisfood.com

Wall a Wall a Lifest yLes 13

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St. AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 www.amavicellars.com 2. BASEL CELLARS ESTATE WINERY 2901 Old Milton Highway 509-522-0200 www.baselcellars.com 3. BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 bergevinlane.com 4. BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com 5. BUNCHGRASS WINERY 151 Bunchgrass Lane 509-540-8963 www.bunchgrasswinery.com 6. CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com 7. CAVU CELLARS 602 Piper Ave. 509-540-6350 cavucellars.com 8. DON CARLO VINEYARD 6 W. Rose St. 509-540-5784 www.doncarlovineyard.com 9. DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com 10. FIVE STAR CELLARS 840 C St. 509-527-8400 www.fivestarcellars.com 11. FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com 12. FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards 14 Wall a Wall a Lifest yLes

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

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

11 32

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

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

Whiteley Rd.

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Wall a Wall a Lifest yLes 15

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WHAT’S NEW IN W2

THERE’S ALWAYS SOMETHING NEW HAPPENING IN WALLA WALLA, IF YOU KNOW WHERE TO LOOK

Home on the Ranch Story and photo by Diane Reed

Mosey on down just south of the Oregon border, and you’ll find the new Ranch & Home.

The Milton-Freewater store is the kind of place where you go in for a bag of dog food and end up getting lost in the aisles of nifty stuff you didn’t know you needed but now you can’t live without. It’s an updated version of an old-fashioned general store with a selection of hardware and home improvement materials, sporting goods, camping equipment, feed and pet supplies, firearms, fencing, trailers, tack and saddles, and hats and footwear.

Their clothing department offers a wide selection, from Carhartt to designer Western

wear, including Southern Threads, Wrangler and Miss Me jeans.

Ranch & Home was founded by George Dress in Pasco in 1974. The Milton-Freewater store is managed by Kathy Schmidt, who’s lived in M-F since 1986 and came to Ranch & Home with 16 years of similar retail experience. She and the store’s 20 employees help customers find just what they need.

While you’re there check out the indoor archery range, and watch for its periodic special truckload sales of items like safes and outdoor grills.

Ranch & Home staff show off some of the clothing lines carried at the store. Left to Right Ashley eagy, Kathy schmidt, Zack Board, tammy Marlatt and tracie stevens.

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Tucked into the Die Brucke Building, just outside Macy’s junior department, is a little bit of Euro style.

Brown’s Salon & Spa owner Jeanette Brown is a Walla Walla native who spent several decades living in Britain. She had her own salon in Yorkshire and has the accent to show for it. She has also studied in the U.K., Holland and Europe, so she brings the latest Euro styles to W².

The shop is full of light and accented with antiques and artwork (some done by Jeanette). Ottomans decorated with the Union Jack share space with New York subway signs and hanging wooden boxes filled with collectibles. Brown even brought over the antique mirrors from her Yorkshire salon.

The salon offers cutting-edge Euro styles, 18 Wall a Wall a Lifest yLes

as well as a full range of haircuts and coloring. Jeannette and fellow stylist Brett Stone (formerly of Illusions Salon) are creative and innovative stylists who also bring a sense of fun to their work. They want their customers — men, women and children — to “have a good time!”

Sister-in-law Emily Brown, who keeps everything running smoothly, also applies spray tans for customers. The salon features two private tanning beds and a separate room for waxing. The salon also offers the latest European hair supplies, including label.m hair products and Koleston and Keune color.

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Wall a Wall a Lifest yLes 19

Pets

Pets and Their People

By Gillian Frew / Photos by Steve Lenz

Conventional wisdom says that people often look like their pets. Something about the hair, most likely. But more often, people identify with their pets.

This month, Lifestyles rounded up a group of Walla Wallans who adore their animals and asked them to tell us how they met and what they mean to each other.

20 Wall a Wall a Lifest yLes

Izzy the Loverboy Mickey Richards cuts a strong figure around his hometown of Waitsburg. But that may be partly because he’s often accompanied by an 8-foot-tall camel, Izzy.

“He was sort of an impulse buy,” says Richards, who purchased Izzy from an Idaho petting zoo five and a half years ago. “I didn’t buy him right on the spot, but I saw him at an expo and found out they were going to sell him, so I came back. It still amazes me that I can turn around and look, and there’s a camel. I never thought that would happen.”

He’s not the only one. Drivers along Highway 12 regularly pull over to the side of the road for a second look at the 900-pound dromedary grazing nonchalantly in a pasture in the middle of Southeast Washington.

“He’s got such a great personality once you get to know him,” says Richards. “Really loving and sweet. He’s a big part of our family and a big part of our town. People just love him so much and enjoy him. They seem to really appreciate just being able to see him and to see something so different.”

Camels are considered livestock in the U.S., just like cows and horses. Although special permission is required to import camels from abroad, it’s legal to breed and buy them once they’re here. Izzy shares his pasture in Waitsburg with a number of domestic counterparts, but Richards says he’s “at the bottom of the pecking order” despite his size.

“The other animals pick on him,” he laughs.

Izzy’s original name was “Loverboy,” but Richards “didn’t want to have to go out into the yard every day and yell, ‘Here, Loverboy!’”

The name “Izzy” was inspired by all of the questions Richards fields from curious onlookers: “Is he gonna bite? Is he gonna spit? Is he gonna step on me?”

The answers? No, no and no.

“He was raised around people, so he doesn’t have any of the bad camel habits like spitting,” Richards explains. “He really relates to people the best. The horses and donkeys out here tolerate him, but he knows he gets his affection from people, and he really craves that. He loves the attention.”

Have Cat, Won’t Travel (For a While…)

In Buddhism, the term “bodhi” represents enlightenment or spiritual awakening. For Martha Asselin, Bodhi means a cat. Her cat.

“It’s funny, thinking back, because a friend named him, and at first I really didn’t want to give him a Buddhist name,” she explains. “I thought it was kind of a cliché, giving a cat a Buddhist name. But it stuck. Now I think it’s hilarious. We always joke that maybe he was a Buddhist in a past life.”

Asselin and Bodhi, a small, sweet-tempered housecat who’s the perfect size for Asselin’s apartment, are now fast friends. But the decision to adopt a cat wasn’t as straightforward for Asselin as it might be for most. A globe-trotting, creative type with an open mind and a tight budget, she led a nomadic life for years after graduating from Western Washington University with a self-styled degree in mindfulnessbased art therapy.

Most recently, she spent two years living in

India and Thailand, pursuing environmental projects and working at a creative-learning institute at the foot of the Himalayas, only two hours away from the Dalai Lama’s base in India.

“I basically created my own Peace Corps position,” she says. “I wanted the experience, but I wanted to do it on my own terms.”

The Richmond native finally settled in Walla Walla at the urging of a friend. She now works for Whitehouse-Crawford. And takes care of Bodhi.

“After all that traveling, I wanted some place to ground myself,” she says. “I missed my parents, and I hadn’t lived in Eastern Washington for 10 years.”

Bodhi helped her make the transition, she says.

“He made me feel at home again after so many years abroad.”

Homeward Bound How many dogs would travel 30 miles on foot to get back home? Brittany Moody’s Australian shepherd, Erin, would — and did.

About a month after Moody’s family made the difficult decision to give Erin up to a family in Dayton with more space for her, Erin came back. And not in the back of a car.

“She was almost all the way back home when we found out,” Moody remembers. “Someone had called her vet after they saw her wandering around the neighborhood, looking like she hadn’t had a meal in a while. Luckily she still had our vet’s tags around her neck. We were shocked because we didn’t expect to ever see her again. I guess she had other plans.”

Since then, Moody and Erin have been inseparable. Now 28 and 10, respectively, they have been through a lot together. In 2005, Moody was the only passenger injured in a car crash and needed a series of surgeries. Erin was hit by a car

three years ago and survived, but she’s had her share of surgeries, too.

“After I got into my accident we grew this bond where we were with each other so much.

She grew really attached to me, and I grew really attached to her. Then she had her accident, and she was out of commission for several months.

Usually she sleeps on the bed with me, but she wasn’t able to jump into the bed, so I slept on the floor with her. I would massage her legs at night and apply hot and cold. I just hung out with her because that’s what she always did for me. It meant a lot to me for her to get better, so I did anything that I knew would help.”

Erin made a full recovery, despite several setbacks — including blowing out the same knee twice.

“She’s always there, and she can read me and tell when I’m happy and tell when I’m sad,” Moody says. “Everybody who knows me knows that mine and Erin’s relationship is unique. I love all of my animals, and I really connect with and have a bond with all of them. But I don’t know anybody else that has a connection quite like I do with Erin.”

Wall a Wall a Lifest yLes 21

Pets

Rasta-pooch Doug Scarborough’s family dog, Maverick, has been mistaken for many things: a child in a Halloween costume, a statue, Mr. Snuffleupagus from “Sesame Street.” One nervous hiker on a mountain trail even thought he was a bear.

Really, he’s just a standard poodle — with one small distinction.

Unlike most poodles with their trademark curls, Maverick’s fur is corded, such that it resembles human dreadlocks.

“Everybody calls him a Rasta-pooch,” says Michelle Scarborough, Doug’s wife.

From the start, Michelle knew a poodle was the right fit for the young family, which includes the couple’s 2-year-old son, Lion, whom they adopted from South Carolina. Doug took a little convincing about the dog.

“He would always say, ‘No,’ very emphatically and with expletives,” Michelle laughs. “So my thinking was, ‘Well, what do poodles actually look like if you don’t shave them down?’”

That was the turning point for Doug, an outdoorsy music professor from Mississippi who hated the thought of an elaborately groomed trophy pet with fluffy pompoms and a frilly coat.

“We did some research, and it turns out that around the turn of the last century, it was the fashion in Europe to have corded poodles,” Doug explains. “So Michelle said, ‘Look, we can get a standard poodle and cord him, and that way we get the genetics and the mentality of a poodle — the disposition and other things we wanted, like how they don’t shed and they’re great with kids — but without that “poodle” look.’”

And how do they maintain Maverick’s unconventional hairdo?

It’s actually not too different from caring for human dreads, Michelle says.

“They’ll come in really thick, and most of them will lock up in the size that you want. Then you just kind of scissor them off and then rip them apart, just like real dreads. You rip them into the size you want, and then once they’re established, you never have to do that again. It sounds like more work than it is.”

Maverick may not look like a typical poodle, but he sure stands out in a crowd. Doug and Michelle say they’re constantly approached by interested passers-by, especially while traveling.

“What’s funny is that everywhere we go — California, Seattle, Portland — people say ‘Oh! This is a Seattle dog!’ or ‘This is a San Francisco dog!’” says Michelle. “And the tourists come up to us and want to take pictures. We never correct them because it would take too long!”

22 Wall a Wall a Lifest yLes

The Gentle Giant Danger the Great Dane stands 45.5 inches tall from floor to shoulders and weighs 118 pounds (he’s actually petite for a Great Dane).

He’s also afraid of just about everything, from loud noises to shadows to other, smaller dogs.

“Once I was walking him through the park, and there was a couple with three dogs,” says owner Rachael Mulcahy. “One was a medium-sized dog, one was small, and the other was even smaller. They started barking at him, and he walked all the way around me to my other side and was like, ‘Oh, god, Mom, they’re gonna get me!’ I’m like, ‘You could sit on all three of them!’ He’s pretty pathetic, but we love him.”

Mulcahy adopted Danger as a puppy eight years ago after falling in love with the breed for its size and gentle temperament. She once paid $2,500 — each way — to have Danger

shipped to and from Hawaii, where she used to live. (“He’s worth it.”)

But even she has to admit he has some issues …

“He’s a lot shyer than I thought he was going to be,” she laughs. “The breed is called “the gentle giant,” so I knew he was going to be very gentle and very careful, but he takes that to the extreme. I’ve worked with him quite a bit to come out of his shell.”

Still, having a dog that size has its perks, even if she has to coax him into strangers’ living rooms and comfort him on the Fourth of July.

“I love the combination of the two, the temperament and the size. In most people’s minds they’re not connected. But I was just infatuated with the idea of having a personal bodyguard who loves me and wants to sit in my lap.”

She says this contrast is where the idea for his name came from, too. “I thought it would be funny to have this giant baby of a dog and name it something fierce, like Danger,” she says.

“He definitely got the irony of it.”

Big Cat, Little Cat Tamara Enz didn’t intend to give her cats such confusing names. It just turned out that way.

Big Cat, an orange tabby, weighs in at 11.9 pounds. Little Cat is a whopping 16.9 pounds.

“Big Cat was probably twice as old as Little Cat when I first got them, so he was the bigger cat. That morphed into me calling them Big Cat and Little Cat. Then Little Cat got big,” she laughs. “But by then the names were already set, so it was too late!”

Neither of Enz’s cats had very auspicious beginnings. Both were strays. One showed up on her doorstep, and the other fell out of a truck engine.

It took a long time even for Enz, a wildlife biologist by training, to convince them she meant no harm.

Enz rescued Little Cat in Montana, where she was doing field work with bison. The tiny kitten arrived as a stowaway in the engine of a truck, her paws scorched and scabbed.

“As far as I can tell, the closest place she could have come from was about two hours away, in Idaho,” Enz recalls. “She must have been in there a long time. When the truck pulled in, she jumped out of the engine and darted into the horse shed, and nobody could get her out. Cats like warm places, so my guess is she wanted someplace warm to curl up. Then they started up the truck and drove away,

and rather than jump out and face certain death, she stayed.”

Big Cat’s story is a little less dramatic, but it, too, involves some wrangling.

“He used to come to my porch and rub and purr, but he never came near me. I started leaving food out for him, and finally I got a live trap and trapped him. I let him loose in the bathroom because it was the only contained space I could think of. When I went back in, I couldn’t find him anywhere.

It’s just a toilet, a shower, and a sink, so it’s like, ‘Where could he have gone?’ right? He had climbed the shower curtain and was balancing on the shower rod.”

Nine years later, human and cats coexist in relative harmony.

They even share personality traits.

“Little Cat’s very social but not affectionate. Big Cat’s very affectionate but not social. They pretty well mirror me.”

Wall a Wall a Lifest yLes 23

Pets Louis Vuitton Rob Paul and his Chihuahua, Louis Vuitton (“Lulu”), have a very precise routine. Every morning, Paul, who owns Rob Paul Salon, wakes up early to get ready for work.

He feeds Lulu breakfast, and the two of them have coffee on the couch. While he’s in the shower, Lulu jumps back on the bed and waits for her treat and a kiss goodbye.

“She keeps me on track,” says Paul. “I’m up at 5:30, and she’s right there with me. Bedtime is about 9:30 p.m. or so, and she goes and crawls into bed and waits for her treat. I fall asleep on the couch and she’s barking like, ‘Get your ass up and get to bed!’ She’s bossy.”

Lulu was born in a puppy mill in Tri-Cities, and rescued when she was about a year old. On the drive home, Paul says she didn’t want anything to do with him. Things changed overnight.

“The next morning, I think she realized, ‘I’m not going in a cage,’ and she thought she’d won the lottery. And she ran around the house like, ‘This is mine, and this is mine, and this is mine!’ just like a kid. That’s why, whenever I have to go somewhere, she goes with me. She’s not going to let me walk out.”

Not long after Paul adopted Lulu, he and his longtime partner went through a painful separation.

Lulu stuck by him.

“I was with my ex-partner — I call him my wusband — for 11 years, and we got divorced,” he explains. “So she’s just been my lifesaver through the whole thing.”

Lulu isn’t a fan of long walks (“I take her for short walks. I tried a longer one, but she was like, ‘I’m tired, carry me!’”) But she does love Toni Braxton and the theme song to “Deadliest Catch.” (“When that comes on, she just howls and sings.

But she mostly likes empowered black women, I think because I was one in a past life.”)

Most of all, she loves her life with Paul.

“Through my divorce, she really has been awesome. I’m sure she’s helped my wusband, too. He has rights to her, too, and he loves her, too. He has visitation, and he takes her for weekends. She’s our kid. He loves her and she loves him … but I love her more.”

Jack the Zipper Jay Brodt knows a thing or two about finances. After all, he’s the advertising director for the Walla Walla Union-Bulletin. So he wasn’t exactly expecting a $2,100 bill for a dog that had originally cost him about $100.

“We call Jack t h e $ 2 , 10 0 dog,” he says.

24 Wall a Wall a Lifest yLes

“At first he was the $100 dog, and then, all of a sudden, he was the $2,100 dog.”

Brodt adopted the German shorthair two years ago from a breeder in College Place. He was the runt of the litter.

Right away, Jack developed a troublesome habit: eating (and digesting) socks.

“Usually he could pass them okay,” Brodt says. “Then we got him fixed when he was a puppy, and he came back from the vet all groggy from the anesthesia. Well, I guess his body hadn’t fully recovered yet from the operation, because he ate a sock and couldn’t pass it. He had to be opened up and have the sock taken out. It left a sort of zigzag scar on his belly.

That’s why we call him Jack the Zipper.”

As for the extra cost of the sock removal, Brodt just shrugs.

“You have to do it. You love them, so you have to do it. It becomes a necessity.”

Jack’s colorful medica l histor y hasn’t slowed

him down. Brodt says Jack needs to go for a run at least twice a day.

“We take him out at six in the morning and again at night, and sometimes in between,” he says. “Shelby, our other dog, runs with him, so he keeps her young. He’s got tons and tons of energy. He just lives to run.”

It’s a much healthier habit than eating socks.

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

Lifestyles is betting there are lots of great pet stories in Walla Walla, and we might want to do more features on them. Want to be considered for our pet project? Please send a photo of your pet(s) and a brief story about him/her/them to robinhamilton@wwub.com.

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Wall a Wall a Lifest yLes 25

Music

Walla Walla symphony performs to a full house at their “spring Celebration” concert.

Innovation and Tradition: What’s New, and Not So New, at the Walla Walla Symphony

By Jonas Myers / Photos by Matthew Zimmerman Banderas

It does not take much time talking with the musicians and administrators at the Walla Walla Symphony to gather that they are proud of their organization. Part of what makes them so proud is a sense of tradition.

The symphony was founded in 1907 and has put on at least one concert every year since then, making the upcoming season its 106th and, as the symphony website’s “About the Orchestra” page advertises, earning it distinction as “the oldest continuously operating symphony west of the Mississippi.”

This is a favorite fact of the symphony ad26 Wall a Wall a Lifest yLes

ministrators, two of whom I spoke with about the approaching performance season.

Leah Wilson-Velasco has been the symphony’s CEO since August 2011, but she is far from new to the organization. She and her husband played in the group when they were students at Whitman College. After living in Boston for eight years, where Wilson-Velasco worked for the

Boston Symphony, the couple returned to a community to which they already had strong ties.

“The Walla Walla Symphony was an exciting opportunity for me because I believed it would allow me to make a difference in a community that I cared about,” Wilson-Velasco said.

She emphasized the symphony’s relationContinued on pg. 28 >

Harpist Chelsea spence performs during the symphony’s “Valentine — An evening of Cole Porter” concert last february.

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Music

<continued from pg. 26

ship to the greater community as a reason to cations, with new guests — and revive some Mei-Ting Sun, a pianist who, born in Shanghai keep changing. Part of her job, she said, is to others: the season finale will be a performance of and trained in New York, eventually earned a ask, “How can we serve our community in a Verdi’s “Requiem” in Cordiner Hall in May, after doctorate from The Julliard School. Sun has deep and meaningful way? How can we grow roughly five years without a late spring show. performed around the world and will play twice and expand and push ourselves?”

For the second straight year, the orchestra in Walla Walla, first in a solo performance at 7:30 That attitude is key to understanding the will play a December program that includes p.m. on Oct. 20, and then at 7:30 p.m. on Oct. symphony, integral to its im23 in Cordiner Hall, this time age: It is an institution both with the orchestra. prideful about its established For the latter performance, tradition and vigilant about Sun will perform Beethoven’s its evolution.

Fifth Piano Concerto. The solo As Wilson-Velasco put it, performance is part of the “We are certainly steeped in Guest Artist Soirée Series, in tradition and have a responwhich visiting artists play sibility to be curators of our smaller solo concerts during art form, but I think there is their visit. Another such guest always room for new ideas.” artist, coming in April and doWith that in mind, the ing both the Soirée program organization has expanded and a direct collaboration, is its season, introducing new PROJECT Trio, an innovative programs, bringing in new group that incorporates jazz guests, and playing in more in its repertoire. venues to reach a wider audi“We’re branching out a ence, all while trying to keep little bit more,” said Dixon. its loyal fans delighted.

Edward Dixon, a retired Jonas Myers is a senior English major at Whitman Whitman music professor, College, and performs started playing cello for the around town in various symphony in 1990, became acts as a pianist, guitarist, principal cellist a year later bassist and singer. (a position he still holds), and in 2010 took over as the orchestra manager.

During his time with the group, Dixon has watched as it has “gone from a community, local orchestra ... to being a much more regional orchestra.” He explained that while the members were once predominantly local residents, now the orchestra is more mixed, comprised of some locals, including students and professors from the town’s colleges, but also Violinist Karissa Kravig performs in the symphony’s Cole Porter concert. professionals from Portland, Spokane and the University of Idaho, among Tchaikovsky’s “The Nutcracker” and Handel’s If You Go: other talent hubs.

“Messiah.” It will perform the “Messiah” in Selecting musicians from this wider pool Pasco on Dec. 1 and at the Walla Walla University Concert tickets and information about the 106th season are availhas made for an efficient, highly professional Church at 3 p.m. on Dec. 2. able on the symphony’s website, orchestra — the musicians gather for just two Dixon sees both concerts as efforts at bringwwsymphony.com, or by calling the Sunday rehearsals and a Monday dress rehearsal ing the symphony to new audiences, whether symphony office at 509-529-8020.

More information about Mei-Ting before a Tuesday performance. in more distant Pasco or in College Place just Sun can be found on his website, For its 106th season, the symphony will add down the road. meiting.com some new programs — performing in new loThis month, the symphony welcomes guest 28 Wall a Wall a Lifest yLes

the Walla Walla symphony performs tchaikovsky’s symphony No. 4 during the “spring Celebration” concert.

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Entertainment

30 Wall a Wall a Lifest yLes

Left: Jasper McCann as the White Rabbit. Above left: Lilly Verlaine as the Caterpillar. top right: Waxie Moon as Cheshire Cat. Bottom Right: inga ingenue as Alice, with Babette La fave and J. Von stratton as the tweedle sisters

‘Alice,’ With a Wink A burlesque version of Lewis Carroll’s creation comes to the Power House Theatre

By Robin Hamilton / Photos by POC Photo It’s not often you get to write the words “unapologetically sexy,” “bawdy” or “ribald” in a story.

All those words describe “Through the Looking Glass: The Burlesque Alice in Wonderland.”

And there are so many more words one could use, all of them denoting fun and fantasy.

From Artistic Director Lily Verlaine (yes, that is her stage name) and collaborator Jasper McCann, both of whom work out of Seattle, this production will reacquaint audiences with the Lewis Carroll tale. Two tales, actually, since “Through the Looking Glass, and What Alice Found There” was a sequel of sorts to “Alice’s Adventures in Wonderland.”

No matter. We’re talking burlesque — an “ecdysiastic tour de force filled with glamour, comedy, dance, striptease and song.”

Verlaine, the co-author of the production,

is a classically trained ballet dancer. She says she had the body of a 12-year-old boy during her dance career, but when she took a year off, she “ate a piece of cake and — Bam! — got breasts.” Instead of bemoaning her fate and her new, voluptuous body, Verlaine embraced her womanliness and found a new art form within which to work — burlesque.

Verlaine says the idea for the production came from a cross-country road trip with McCann, during which they read portions of Lewis Carroll’s classic stories to each other. They fell in love with the idea of turning Alice’s already topsy-turvy world more on its head. The characters from the books are represented, but only in the most tangential and libertine way.

“I believe the way we’re presenting this story, it’s totally unapologetic,” says Verlaine. “It’s glamorous and fun. There’s nothing exploitative

about it. When we think about strip clubs, usually in some kind of association with cultural shame, the burlesque performance community hasn’t copped to that. We’re not ashamed of ourselves, and that’s infectious. I love not having to hang my head at my own sexuality.”

Robin Hamilton is the managing editor of Walla Walla Lifestyles. She can be reached at robinhamilton@wwub.com.

If You Go Power House Theatre and Box Office: 111 N. 6th Ave. Walla Walla, WA 99362 509-529-6500 Tickets online: www.PHTWW.com

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People

Roots of the Valley — Patty Shinbo Kajita

By Diane Reed

Patty Shinbo Kajita, daughter of one of Walla Walla’s earliest Japanese settlers, brings a deep knowledge and enthusiasm to telling the story of the Japanese in the Valley.

Kajita was instrumental in developing the course Walla Walla’s Cultural Heritage, offered through Walla Walla Community College’s Quest Program. She also serves on the program’s steering committee.

She is married to Haruo “Gus” Kajita, who was born in Mosier, Ore. His family came to Walla Walla from the Topaz Internment Camp in Utah right after V-J Day. During the war, Gus’ father, Hatsutaro, had been sent from the internment camp to Walla Walla to work on farms, and he decided to return after the war.

Patty’s sister June Ikeda and brother, Art Shinbo, still live in the Valley. Art is an accomplished artist and portrays their father, Yuso Shinbo, in the Living History program at Fort Walla Walla Museum.

LIFESTYLES: When did your family come to Walla Walla?

LIFESTYLES: Were there other Japanese in Walla Walla?

KAJITA: There were the Ichikawas, who ran a hotel and café across from the old Elks building, and several bachelors. So we weren’t

KAJITA: No, my father went back to his family village in Kanazawa, Japan, to marry our mother, Tomiko Miyamura. It was an arranged marriage. When they returned, he decided to follow his dream and opened the Boston Restaurant on Fourth Avenue. My mother was the waitress, but she didn’t understand what the diners were ordering. But the restaurant was so small that my father could hear their orders from the kitchen. Later they enlarged the restaurant to 40 seats and renamed it Shinbo’s Restaurant. In 1930 they opened a 100-seat restaurant on Main Street, the Imperial Café (now a parking lot for Bank of America).

My dad used a novel idea to attract customers to the café. He put eight glass coffee percolators in the front window, the first in Walla Walla.

He told me, “People came just to see those percolators.” The restaurant was a favorite hangout for Whitman College and visiting athletic teams.

Dad was a real sports enthusiast — especially basketball — and he sponsored a team in the YMCA’s city league.

K AJITA: My father, LIFESTYLES: It sounds like Yuso Shinbo, emigrated he was very active in the community. from Japan to Portland, Ore., in 1907 to join his KAJITA: He was also a member older brother, Takisaku. My of the Walla Walla Wagon Wheelers, father’s first job was at a ho- sisters Patty shinbo Kajita and June shinbo ikeda and brother Art shinbo all even though he couldn’t ride a horse, tel, where he learned cooking live in the Walla Walla Valley. sister Martha shinbo Matsuki lives in Las Vegas. and he was involved in the Whitman and the restaurant business Photo by Diane Reed. centennial celebration in 1936. from a German chef. Later, he became a houseboy and cook for a family in the first. Walla Walla was once the jumping-off LIFESTYLES: Were there more Japanese Hood River, Ore. point to the Idaho gold mines in the 1860s — families in Walla Walla by the 1940s?

When Uncle Takisaku settled down, he there are at least 12 Japanese men from those picked Walla Walla and opened the Japanese early days buried at Mountain View Cemetery.

KAJITA: In the 1940 census there were Curio Store on South First Avenue (now Aloha only 17 residents of Japanese descent. The ExSushi). He asked my father to come here and LIFESTYLES: Did your parents meet clusion Act of 1924 had prevented any more join him as a partner in 1918. here?

Japanese from immigrating to the U.S. FirstWall a Wall a Lifest yLes 33

People generation immigrants, known as Issei, were not allowed to become naturalized citizens and couldn’t own property. Their children, my generation, were Nisei. We were citizens by having been born here.

When my parents bought their home at 326 Newell St. in 1935, they had to put it in their children’s names.

ternment camps to help with the harvest. They lived at the Farm Labor Camp. Evidently Walla Walla made a great impression on them because after the war several families relocated to Walla Walla from the internment camps, including the Kato, Ohashi, Uyeno, Takasuki, Oye, Hamada, Kajita, Kanemasu, Tachibana and Yoshihara families. Most were truck farmers, and some worked at the Washington Seed Company. The Hamadas had a greenhouse business.

LIFESTYLES: But on Dec. 7, 1941, everything changed.

KAJITA: After the attack on Pearl Harbor, the West Coast states were divided into Military Zones 1 and 2. In Washington state, everyone west of the Columbia River was in Zone 1, and all Japanese — U.S. citizens included — were moved from their homes to internment camps.

Walla Walla was in Zone 2, so we didn’t have to leave. But they brought the Northern Defense Army Headquarters here, which meant that the Japanese were subject to an 8 p.m. to 8 a.m. curfew. That made it nearly impossible to operate the restaurant, so my father sold the business at a bargain price in March of 1942. My uncle Takisaku closed his curio shop after a few incidents.

Kids would throw eggs at our house, and some parents didn’t want their kids to associate with us. But most of the kids did, anyway.

LIFESTYLES: Did any of the local Japanese serve in the war? tomiko Miyamura shinbo and her daughter Patty on a visit to her mother in Japan in 1940. Courtesy of Art Shinbo.

LIFESTYLES: I understand that many of your family members worked for the U.S. Army Corps of Engineers after the war.

LIFESTYLES: What did your father do after he closed the restaurant?

KAJITA: He had several jobs, including working the cherry harvest, upholstery and painting automobiles. In 1944 Whitman College asked him to be the cook at Lyman Hall. Ironically, he fed the Navy’s V-12 and V-5 men who were housed there during the war.

LIFEST Y LES: I understand that other Japanese came to Walla Walla after the war.

KAJITA: In 1943 many young Nisei boys came to the Walla Walla Valley on work release from the in34 Wall a Wall a Lifest yLes

KAJITA: Tom Ichikawa and Chuck Hamada served in the highly decorated 442nd Regimental Combat Team. My brother, Art, did his basic training with the 442nd, then served in the Military Intelligence Service.

Some of the men in MIS worked as interpreters and translators.

yuso and tomiko shinbo with their children June, Art and Martha.

Courtesy of Art shinbo.

KAJITA: The Corps of Engineers set up a district office in Walla Walla in 1948. It provided many of us great opportunities. My brother, Art Shinbo, my sister June, and her husband, Kazuo Ikeda, started working for the corps early on. After my husband, Gus, served two years in the Army during the Korean War, he began a 37-year career with the corps.

I worked there for five years after I graduated from Eastern Washington University, and another 15 after our children grew up. And our father had the lunch trade at the corps from 1951 to 1962, along with his work at Whitman College.

In 1952 the law was passed allowing Issei to become citizens. In 1955 seven Issei from Walla Walla, including my parents, became citizens of the U.S. My parents finally felt like they were truly Americans. The children and grandchildren of my parents’ generation have gone on to become businessmen, engineers and artists.

A drawing of the Die Brucke Building by Art shinbo, one of a series of drawings of historic Walla Walla buildings. Courtesy of Art shinbo.

BORN TO BE WILD

And Roy Nishi, who was the head of the Bonneville Power Authority’s Walla Walla Regional District, was instrumental in setting up the Walla Walla-Sasayama, Japan, sister-city exchange in 1972.

by Steppenwolf

Diane Reed is a freelance writer, photographer and historian. She blogs about the Walla Walla Valley at www.ponderingsbydianereed. blogspot.com, and you can reach her at ladybookww@gmail.com

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Art

Using a projector, Kia Johnson talks about the art of emily Carr.

Not Your Average Craft Project

By Gillian Frew / Photos by Greg Lehman

Forty years later, a local volunteer program is still providing art education to Walla Walla classrooms.

What do Romare Bearden, Giuseppe Arcimboldo, George Seurat, Chuck Close, Yayoi Kusama and Roy Lichtenstein all have in common?

They’re all famous artists, yes, but their work is also the foundation of this year’s Carnegie Picture Lab curriculum.

Founded in 1971 as an art outreach program for local second-graders, the Carnegie Picture Lab, formerly known as the Carnegie Art Center’s Picture Lady Program, has expanded to include all Walla Walla public school students in grades K-5, as well as students at Assumption, and some in College Place. All told, the program reaches about 3,500 elementary school students each year.

36 Wall a Wall a Lifest yLes

“This group has deep roots in the community,” says Denise Slattery, communications coordinator for the program. “There’s a commitment to helping kids connect the dots, letting them explore, letting them have their own creative time, and then just kind of getting out of their way.”

Three times a year, trained volunteers enter the classrooms to teach art lessons, each of which is focused on a particular artist or art movement carefully selected by the program’s board of directors.

“We like to mix it up so it’s not all old, white guys,” Slattery explains.

After the lesson, students are given free

rein to create their own hands-on art project using high-quality materials like acrylic paints or charcoal, all of which are provided by the program.

“What we’re trying to do is offer a curriculum that can be rolled into other parts of the learning experience,” says Slattery, whose two sons, now in middle and high school, are veterans of the program. “We make a concerted effort to tailor our lessons to the different developmental stages we’re targeting, and none of the lessons are repeated. So we’re not just going in and doing craft projects. We’re doing something very fundamental.”

According to a 2011 report by a presidentially

appointed committee on arts education, inte- visits per year, coordinating times that work grating art into the classroom not only boosts for all parties involved is a serious undertakstudent creativity and academic performance, ing. The visits are staggered throughout the but can lead to higher test scores. The report school year, and volunteers work closely with also links art education to the kind of problemteachers and administrators to find the best solving skills and innovative thinking necespossible times. Lessons last about 50 to 120 sary to succeed in today’s global economy. minutes out of the day, but no two classrooms “Art education is a fantastic tool to conare exactly the same. nect science, history, math and life together,” “The kids will recognize us when they see says Augusta Farnum, who joined the board as us coming down the hallway, and they’re always chairwoman in 2008, the year the program ex- excited,” says Kia Johnson, an AmeriCorps volpanded to include K-5. “Anyone can be creative, unteer who has taught art lessons at Blue Ridge. but it’s a strength that needs to be supported and allowed.”

“Seeing the difference you’re making is delightful,” says Slattery. “I know not every parent has that opportunity. It’s joyful to see kids really respond and to see their eyes light up.”

Since 2008, the program has undergone a number of significant changes, including the formation of a new board. In 2009, the program cut Malysse Hughes, 8 (left) and Marcos Aquino, 8. ties with the old Carnegie Library building in order to focus “They’re like, ‘Oh, are you coming to our class funds exclusively on its mission of art education. today? Please say you’re coming to our class toSupport for the program is provided by a day!’ And we’ll have to say, ‘No, we’re not, sorry’ number of grants, as well as the Carnegie Cen- or ‘Yes, we are, you got lucky!’” ter Fund for the Arts, Blue Mountain Commu“It’s a logistical challenge,” Slattery concedes. nity Foundation and Sherwood Trust. PTAs “But the schools are very supportive, and they and community members also contribute make it happen.” some funding.

Linda Boggs, assistant superintendent for Although the program is volunteer-run, curriculum, instruction and assessment for organizers estimate they spend about $16.24 Walla Walla Public Schools, agrees. per child per year. The program is now in the “There are many benefits to living and learnmidst of a capital campaign. ing in the Walla Walla Valley. One of them is “We’re in classrooms three times a year, and the gift of having a talented and generous art that’s not a lot of time when you think about it community,” she says. “The efforts of a group of and you break it down,” Slattery says. “There’s volunteers have coalesced to provide inspiring, a lot of time between visits. But that’s where meaningful and grade-appropriate opportuniour opportunity to grow can come from. We’d ties for our students. The teachers share with like to be there more.” me that they learn right along with the stuEven with the current schedule of three dents. When I am able to share this grassroots

local resource with colleagues around the state, they are envious. I feel blessed to have the support and belief in the arts for our students.”

An artist herself, Slattery got involved with the program as a parent volunteer in her sons’ classrooms.

“For some reason, the teachers always asked me to help with math,” she says. “But I was itching to teach art.”

Slattery values the experience she has since gained as a board member for a nonprofit, but says the work being done in the classrooms is still the most rewarding part of all.

“It’s always a blast working with the kids. They really respond to the visual piece. Pictures are pictures, and the kids just get so excited to have this in their classroom.

They love the big posters, even if it’s something that’s more of an historical masterwork, like Rembrandt.

It doesn’t matter.

This is something they don’t normally get exposed to. Our program offers a hands-on learning experience that’s tactile and fun.”

The program is also exposing students to art outside the classroom. Participating fifth-grade classrooms now take half-day field trips during the school year to tour the Walla Walla Foundry, courtesy of local artist and foundry president Mark Anderson.

Plans are in the works to arrange a similar option for fourth-graders to visit the Tamástslikt Cultural Institute in Pendleton, Ore. “Art makes you think, and it makes you see the world in new ways,” Slattery says. “What we want to do is support that creative thinking in kids, and that’s exactly what art can do.”

For more information about the Carnegie Picture Lab, visit carnegiepicturelab.com Gillian A. Frew is a Walla Walla freelancer.

She can be reached at frew.gillian@gmail.com

Wall a Wall a Lifest yLes 37

New Digs

the back deck is perfect for relaxation.

One Home, Two Floors, Eras Apart

By Karlene Ponti / Photos by Greg Lehman

The home of Penny and Philippe Michel, at 226 Stone St., was built in 1951. The main level has been updated, but it still has a 1951 basement. And that isn’t changing any time soon.

The contrast is striking and fun, enhancing the character of the home, which they purchased three years ago. Philippe decided to make an offer on the house at well below the listed price.

“It had a lot of potential. Then I had to convince my wife it was a good idea,” he says.

It had some things that needed to be fixed, and Penny was doubtful about it. But Philippe loved the look and feel of the home.

“It was very open, with large windows, a fabulous deck, a backyard with a creek and a

huge, full basement,” Philippe says.

The large, 3,000-square-foot home has spacious rooms and lots of storage. There are two bathrooms upstairs and one in the basement.

Initially, Penny and Philippe remodeled the kitchen and the main-level bathrooms. The living room floor is the original oak, refinished. The renovation of the kitchen and entryway included matching the oak for the floor. The continuity of texture and color is maintained seamlessly.

They relocated the laundry room to the base-

ment, so they could expand the space into the master bath.

During the remodeling, they opened up a wall and found the original construction permit, which they framed.

The remodel included some cosmetic changes, such as removing the paneling upstairs and painting everything white.

“It had been all these incredible colors,” Penny said. “I’m an artist, and I have artist friends.

So we like to trade and show art. I want it simple Continued on pg. 40 >

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Wall a Wall a Lifest yLes 39

New Digs

<continued from pg. 38

stone Creek runs through the backyard.

enough to do that. So everything upstairs became white.”

The house now has the light and spaciousness of an art gallery. Penny’s favorite room is the living room with the double-paned picture windows and the view. She also spends quite a bit of time in her studio, which is a former garage. The couple put new doors on the studio to let in more light.

Philippe’s favorite area is the deck overlooking the backyard, where he likes to have coffee or barbecue. But he likes the large renovated kitchen, too.

“We have this butcher block in the kitchen.

I received it from a friend in Belgium; it’s at least 100 years old. So we just built the kitchen around it,” Philippe says.

He likes to cook, and the room is large 40 Wall a Wall a Lifest yLes

the yard has plenty of shade and interesting features.

enough to accommodate the people who inevitably congregate in the kitchen. This is the first year their kitchen is one of the stops on the Walla Walla Valley Kitchen Tour.

Penny and Philippe are very settled in, and only two projects hover on the horizon: replacing the wood rails on the back deck with cables and updating the front of the home. Several pieces of art sit in the front, lighted at night for effect.

The renovated master bathroom has a marble vanity for the sink and heated marble floors.

“In the winter it is really nice,” says Philippe.

The bathroom is white, like the rest of the main floor, and has artwork displayed.

Classic lines on the main floor of the home give way to a huge basement set up like a 1950s bar. Rough wood on the ceiling is exposed, no sheetrock needed, which adds to the rustic

mystery of the basement.

“This way if I have a leak, I can see where it is,” Philippe laughs.

The room has the original linoleum, pool and foosball tables, and a jukebox. It also has an antique bar Philippe retrieved from an old café in Belgium.

It’s like walking down the stairs into a time decades past.

Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin.

She can be reached at karleneponti@ wwub.com or 509-526-8324.

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Walla Walla

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Each office is individually owned and operated.

Each office is individually owned and operated.

Enjoy the view of Walla Walla Valley from this fantastic home with beautiful landscaping. This 5 bedroom, 3.5 bath home has so amenities: floor lighting, central vacuum, stereo speakers, walk-in pantry, dedicated computer wiring, & much more! #114400 $390,000.

An absolutely gorgeous property you must see to believe!!! This 5 bedroom, 4.5 bath craftsman home comes with amazing tile work, landscaping, 5 acres, play yard, soccer field, river water front, and more. $950,000.

Dream 3 bedroom, 2 bath home on 10+ acres with Walla Walla River frontage in secluded setting. Very good irrigation water rights, fabulous shop, RV storage, garden area, hunting, fishing, & only 8 miles from town. $580,000

725 S. Main • Milton-Freewater

725 S. Main • Milton-Freewater

725 S. Main • Milton-Freewater

42 Wall a Wall a Lifest yLes

Secret Garden

There’s an easy flow from the house to the deck to the garden.

the garden offers many different textures and varieties of plants.

In All Weather, For All Seasons

By Karlene Ponti / Photos by Greg Lehman

Rain or shine, Norm and Ellen Saager love to garden.

Their home at 34 Tremont Drive in College Place has a sloping backyard, which gave them all kinds of possibilities for a creative garden.

The natural incline, helped divide the garden into sections and provided the focal point, a stone sanctuary with a fireplace.

Norm says they hauled about four tons of rock to build the rock area in the center of the slope.

Sections of the garden are divided by the natural incline as well as by wood, stone and metal. Norm and Ellen planted flowers and other foliage of different heights and bloom

times for interest and variety.

Textures are taken into consideration — soil, glass, rock, metal, lawn, trees, vegetables and flowers, everything mixes to make the whole garden. The couple has an assortment of plants, from sweet peas to morning glory to sunflowers.

They love glass accents, so blue pots and a blue chandelier add more color and texture.

“I try to make it fun to look at,” Norm says.

Potted plants and bright flowers offer color spots here and there in the garden. Shade-loving plants cluster on the north side. Outdoor rail-

ings match decor inside the home.

The third year they lived in the house, the Saagers built the nautically themed deck. It’s a great place to relax and enjoy the sweeping view over the large garden.

Norm and Ellen enjoy the garden at sunrise and with a sunset dinner under the wisteria.

Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin.

She can be reached at karleneponti@ wwub.com or 509-526-8324.

Wall a Wall a Lifest yLes 43

Secret Garden

Nestled into the slope in the center of the yard is their sanctuary of stone and foliage.

44 Wall a Wall a Lifest yLes

Where Loca LocaL LocaLs Ls always taste free

TA S T I N G RO O M H O U R S : Open Daily 10 a.m. to 5 p.m.

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41 Lowden School Road, Lowden, WA 231851

Tasting Room Open Thursday through Monday 10am – 5pm

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Wall a Wall a Lifest yLes 45

OCtOBeR THrOugH OCT. 12

OCT. 6

New Faculty Exhibit, showing a variety of work.

Sheehan Gallery, Whitman College. Details: 509-527-5992.

THrOugH OCT. 27

Historic Dayton shines with a tour of some of its many historic buildings. Details: 800-882-6299.

Exhibit “Charles M. Russell: Master of Western Art” includes paintings and bronze work.

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

THrOugH OCT. 31 Venture into the Corn Maze and find your way out. Thursday-Sunday, 853 Five Mile Road.

Details: 509-525-4798.

THrOugH JAN. 4 Paintings by Kathy Wildermuth. Sheehan Gallery, Whitman College. Details: 509-527-5992.

OCT. 4 “First Thursday” concert. 12:15 p.m., St. Paul’s Episcopal Church, 323 Catherine St. Details: 509-525-6452.

OCT. 5-6 DeSales Catholic High School’s annual Sausage Fest. Details: 509-525-3030.

Frenchtown Rendezvous Dinner. Frenchtown Hall, Lowden. Details: frenchtownpartners.org OCT. 6-7 Walla Walla Drag Strip hosts more races. Oct. 6, Season Points Championship; Oct. 7, King of the Track. Details: 509-301-9243 or visit wwDragStrip.com OCT. 6-DeC. 31

are open for touring noon to 5 p.m.; participants begin the self-guided tour by picking up tour maps and booklets at Jacobi’s Café, 416 N. Second Avenue. Details: 509-520-9760 or 805-459-7324.

OCT. 13-14 The Italian Heritage Days Festa, sponsored by the Italian Heritage Association, includes historic exhibits, music, costumes, food, contests and grape stomp. Walla Walla County Fairgrounds.

Details: 509-529-9418.

OCT. 18-21

The Dayton Historic Depot hosts the “Columbia County Art Show,” featuring the work of many area artists. Details: 509-382-2026.

OCT. 7

The comedy “Noises Off ” entertains at Harper Joy Theatre, Whitman College. Details: 509-527-5180.

Walla Walla University presents a piano recital

by Leonard Richter. 7:30 p.m., Fine Arts Auditorium, WWU. Details: 509-527-2656.

Whitman College Music Department presents the Sampler Concert. The evening includes the Whitman Chorale and Chamber Singers directed by Jeremy Mims, Orchestra directed

by Paul Luongo, Wind Ensemble directed by Gary Gemberling, and Jazz Band directed by Doug Scarborough. 7 p.m., Cordiner Hall.

Details: 509-527-5232.

The AAUW’s 10th annual Walla Walla Valley Kitchen Tour shows off some of the area’s most beautiful new and remodeled kitchens. Tickets, $20, are available at Earthlight Books, Sweetwater Paper & Home and Bright’s Candies. Kitchens

OCT. 19

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

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

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

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

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

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

SATurDAy

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

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

First Wednesday of the month, wine tasting.

Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

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

FriDAy

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

Music. Rogers’ Bakery, 116 N. College Ave., College Place. Details: 509-522-2738.

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

WeDNeSDAy

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

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

Details: 541-938-4776.

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

The first Friday of each month, free admission at Tamástslikt Cultural Institute, Pendleton.

Details: 541-966-9748.

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

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

Karaoke. 8 p.m., Wildfire Sports Bar at Wildhorse Resor t & Casino, Pendleton. Details: 800-654-9453.

From May-December, the “First Friday” Ar tWALK Walla Walla. 5-8 p.m. Details: artwalkwallawalla.com

THurSDAy

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

Walla Faces Tasting Salon: first Thursday of the month, Salsa Night. The second and fourth Thursdays, open mic. The third Thursday, records are played during the “Spin and Pour.”

7-10 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.

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

46 Wall a Wall a Lifest yLes

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

L i ve music . B ack s t age B is t r o. De t ails: 509-526-0690.

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

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

L i ve music . B ack s t age B is t r o. De t ails: 509-526-0690.

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

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

Each weekend, through Oct. 28, shop the Walla Walla Farmers Market. Free concerts and fresh local produce. 9 a.m.-1 p.m., Crawford Park.

Details: 509-520-3647.

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

Ragtime piano by Uriel. 4-7 p.m., Oasis at Stateline, 85698 Highway 339, Milton-Freewater.

Details: 541-938-4776.

Every Sunday, through Oct. 28, Living History interpreters portray historic figures from the Valley’s past. 2 p.m., Fort Walla Walla Museum.

Details: 509-525-7703.

OCT. 20 The Fall Furr Ball, annual fund raiser for the Blue Mountain Humane Society. Dinner, live and silent auction, and dancing to the music of Penrose Lane. Social hour at 6 p.m., Historic Pavilion, Walla Walla County Fairgrounds.

Details: 509-529-5188.

Walla Walla Symphony Guest Artist Soirée featuring pianist Mei-Ting Sun. 7:30 p.m., Chism Recital Hall, Hall of Music, Whitman College.

Details: 509-529-8020.

The second annual fundraiser for Jubilee Youth Ranch, includes dinner, entertainment, silent and live auction. 6 p.m., Cathedral of Joy, 1153 Gage Blvd., Richland. Details: 509-749-2103.

OCT. 21 The Walla Walla Choral Society performs “A Trip Down Tin Pan Alley.” 3 p.m., Performing Ar ts Auditorium, Walla Walla High School.

Details: 509-386-2445.

OCT. 23 The Walla Walla Symphony presents “Beethoveniana.” The evening includes “Piano Concerto No. 5 in E-Flat Major” with pianist Mei-Ting

Sun. 7:30 p.m. Cordiner Hall, Whitman College.

Details: 509-529-8020.

OCT. 26-28 Walla Walla University Family Weekend. Students’ families and friends are invited to campus.

Details: 509-527-2656.

OCT. 25-28 PowerHouse Theatre presents “Through the Looking Glass: The Burlesque Alice in Wonder land.” Comedy, dance, s tr ip tease. at the Power House Theatre. Details: 509-742-0739 or powerhousewallawalla.com

OCT. 27 Wedding Plans? The annual Bridal Fair helps with ideas for your special day. Marcus Whitman Hotel. Details: 509-525-2200.

Fire Ridge Vineyard Sheep Dog Trials. 7:30 a.m.-5:30 p.m., Thurs.-Sat., 8 a.m.-4 p.m. Sun. Five miles west of Umapine, five miles south of Lowden. Details: 509-520-1386.

OCT. 28 Walla Walla Bands Concert Spooktacular. 3 p.m., Performing Arts Center, Walla Walla Community College. Details: wwvalleybands.org

OCT. 26

OCT. 31

Whitman College Department of Music presents the Fall Composers Concert. The evening features new works by current Whitman composition students. Performances by students and faculty. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509-527-5232.

Little costumed trick-or-treaters visit merchants during the Downtown Walla Walla Trick-orTreat. 3-5 p.m., Downtown Walla Walla. Details: 509-529-8755.

The YMCA Spook tacular offers plenty of games and treats. Free. 5:30-7:30 p.m. Details: 509-525-8863.

OCT. 26-27 The Sweet Adelines Annual Show. 7:30 p.m., Performing Arts Center, Walla Walla Community College. Details: 509-526-0499.

Halloween Party at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Photos by Steve Lenz

Where in Walla Walla?

Last issue’s clue: This spot offers a fearless mix of grind rails, ledges, a fly-box and a hubba to find four-wheeled nirvana.

Answer: The skate park on Tausick Way. Clue: Whoever let them out, should come and get them here!

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

Sharon Gowdy Kim Ramsey Dorothy Hockett Emma Miller Christine Bottomley

Tom Rettig Len Conlee Brenda Kirk Byron Miller Anneli Aston

Wall a Wall a Lifest yLes 47

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