September 2012 - Walla Walla Lifestyles by Walla Walla Union-Bulletin

healthy

lifestyles in the Walla Walla Valley

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table of contents

SEPTEMBER 2012

PU BLISH ER

Rob C. Blethen E DI TOR

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

Jay Brodt M A NAGI NG E DI TOR

Robin Hamilton PRODUCT ION M A NAGER

Vera Hammill

MyLeS AnderSon on Wine

Steve Lenz

LocAL MuSic Legend dAVe gLenn

pLAneS, TrAinS And Li’L BuLLieS

A RT IS T IC DIR ECTOR / DE SIGN ER

CON TR IBU T ING W R IT ER S

Myles Anderson, Sarah Kokernot, Jonas Myers, R.L. McFarland, Karlene Ponti, Jeff Popick, Diane Reed PHOTOGR A PH ER S

hiSToric hoMeS

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

SecreT gArdenS

Jennifer Henry PRODUCT ION STA F F

cAn’T-MiSS eVenTS

Where in WALLA WALLA?

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

health

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

Chetna Chopra

WALLA WALLA generAL hoSpiTAL cArdiAc progrAM

yMcA — FiT FAMiLieS

cri — heLping TrouBLed TeenS ThriVe

E DI TOR I A L A SSIS TA N T

Karlene Ponti A DM I N IS T R AT I V E A S SIS TA N T

Kandi Suckow COVer: Lightning strikes near wind turbines in an intense July storm. Photo by Steve Lenz. FOR E DI TOR I A L I N FOR M AT ION

Rick Doyle rickdoyle@wwub.com

Robin Hamilton robinhamilton@wwub.com

EXTREME WEATHER Extreme weather has given us lots to talk about — but

FOR A DV E RT I SI NG I N FOR M AT ION

Jay Brodt jaybrodt@wwub.com

what does it mean? How will weather trends affect our lives? Weatherman Rob Popick talks about which way the wind may blow.

PLEASE LIKE US

Union-Bulletin.com

PLEASE FOLLOW US

Wall a Wall a Lifest yLes 7

Photo by Steve Lenz

September 2012

Myles Anderson on Wine

by Myles J. Anderson

Wine Tasting In Walla Walla Thousands of visitors traveling to our community come specifically to enjoy tasting the wines of Walla Walla. This is the perfect Northwest spot to train your palate and expand your interest and knowledge of wines. Ten years ago visitors could easily visit all the area’s tasting rooms in a weekend — but not today. Downtown is home to 27 wineries with tasting rooms, and on the Walla Walla Port property, east of town, there are 19 wineries, also with tasting rooms. These wineries, plus the others scattered throughout the Valley, now total 150. In addition, we have wine shops and restaurants that have an assortment of local and international wines to sample. This is the backdrop for locals and visitors who want to have a wonderful weekend and also engage in some serious palate work. A stroll downtown or a drive to the outlying wineries will give access to many wines with varying personalities. But before you begin, here is a list of guidelines to enhance this tasting adventure: 1. Plan which wineries to visit, and make reservations if necessary. 2. Assign a designated driver. 3. Bring plenty of water. 4. Avoid perfumes and aftershaves. 5. Avoid chewing gum, cough drops, Lifesavers and toothpaste. 6. Leave your pets at home. 7. Plan for food throughout the day. 8. Ask for tasting notes. 9. Have a wine budget. 10. Remember to “sip and spit.” Tasting rooms will provide either a cup or bucket for that purpose. The nose, that noble sense organ, sniffs the compounds in the wine that enter the nasal passages when the wine is swirled in a glass. Decanting younger wines, red or white, provides a way to release sensory benefits for the wine taster. The nose then can sense grape aromas, off-odors and also bouquet, a component that is developed by bottle-aging wines. Our taste buds provide gustatory perceptions, notably sweet, sour, salty, bitter and umami. Umami is a Japanese word meaning “savory” or “delicious.” I call it “sensation of pleasure.” There are also neuron receptors in the mouth that sense “mouth-feel,” or tactile perceptions. 8 Wall a Wall a Lifest yLes

The key word about taste is “perception” of these tactile sensations or tastes. The nasal sensations combined with taste produce the perception of flavor. Each of us has differing sensation thresholds for aromas and taste, making wine tasting a very personal endeavor. Through training and lots of practice we can all have good palates. Genetics, biology and training influence the making of the “supertaster’s” palate. Some of the best winemakers in Walla Walla are supertasters relying on their palates to discern when wine grapes are to be picked, what wines are to be blended, when barreled wine has aged enough and when to bottle — all very critical, but personal, decisions. The general rule during wine tasting is to taste white wines before rosés and reds, dry wines before sweet, and light-bodied wines before big and heavy wines. Most tasting rooms follow this rule, but you are welcome to break it. Using good stemware is essential. Most tasting rooms use tulip-shaped glasses that are clear and uncolored. This shape allows for vigorous swirling to help release the aromatics and fragrances. These glasses are sanitized and toweldried to remove soap stains. Use non-chlorinated water when rinsing your wine glass between tastes; otherwise, avoid rinsing unless you taste a white wine after red. Examine the wine color, making sure it is not cloudy, but clear and bright. Swirl the wine. Sniff and enjoy the aromatics and bouquet. Check for off-odors — sulfur, rotten egg, barnyard, wet diaper. These are signs of wine faults and are unpleasant. Sniff the cork to check for cork taint, which is a foul, moldy smell. Wines with faults should be returned to wineries for replacement. In a restaurant, alert your wait staff and have it replace the bottle. Sip the wine, coat the inside of the mouth, then draw air over the wine, allowing the wine to express itself. Good wines have beginning, middle and ending flavors while in the mouth. The wines with attractive beginning flavors are always inviting, providing a bridge to the mid-palate flavors at the top of your mouth, which tells you about the weight and mouth feel. Wines without mid-palate flavors are called

“donut wines.” The ending flavors are called the “finish.” If the finish is lengthy, complex and savory with a high pleasure factor, it is a good wine. If the wine is balanced and a “head turner,” you are tasting a great wine. If the finish is short, boring and lacks complexity, the wine is average. Wines that are less than average taste moldy, corky, stinky, thin, watery, alcoholic, hot, vinegary or one-dimensional, or have a high “gag factor.” This one goes into the dump bucket. As one’s confidence and knowledge of wine expands, hosting wine tastings at home can be fun. You can choose all whites, reds, rosés or sparkling wines, or a combination. Perhaps you could select just one vintage, one winery or place of origin. Invite your friends to bring a bottle of wine. Place each bottle in a numbered bag and remove the cork and capsule, disguising the wine’s identity. Keep the wines cool. Uncork the wines and wait an hour before serving. This allows the wines to open up. Sparkling wines should be served right away. One bottle will serve 12 2-ounce pours. During the tasting have the guests take notes and rank the wines from most favorite to least favorite. After all the wines are tasted and ranked, collect the results. Take the bottles out of the bags to reveal their identities and compare price, vintage and collective ranking. Guests are often surprised by the results. Expensive wines or famous brands are not always the favorites — tasting wines blind yields a lot of unexpected results. If you want to extend the fun, arrange for a potluck meal following the tasting. Have guests bring a second bottle and a dish to pair with their wine and chat about the wine and food pairings. Keep a good sense of humor, have fun, laugh and enjoy the food, your friends and the wine. Wine preferences are very personal. Everyone is right about what they like and dislike. If you like it — it is good! Myles Anderson is the interim director of The Center for Enology and Viticulture at Walla Walla Community College. He can be reached at myles.anderson@wwcc.edu

Walla Walla

Dining Guide cookie Tree Bakery and café . . . . . . . . . . . . . . . . . . . . . 23 S. Spokane St., Walla Walla • 509-522-4826 • cookietreebakeryandcafe.com Mon.-Sat., 7:30 a.m.-2:30 p.m. Cookie Tree Bakery and Café has been a familyowned downtown Walla Walla favorite for over 22 years. Serving sandwiches, soups, salads and an array of tasty treats. Everything is scratch-made in-house, and the sandwiches are made on freshly sliced bread that was baked just that morning. Many vegetarian options are also available, including our much-talked-about house-made veggie burgers.

Blue palm Frozen yogurt . . . . . . . . . . . . . . . . . . . . . . . 1417 Plaza Way, Walla Walla • 509-876-2389 • bluepalmyo.com Sun.-Fri., 10 a.m.-10 p.m.; Sat., 7-11 p.m. A healthy dessert. Blue Palm features YoCream frozen yogurt with a huge selection of flavors, including non-dairy and nosugar options, most of which are non-fat, as well. Toppings galore. How do they do it?

clarette’s restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . 15 S. Touchet St., Walla Walla • 509-529-3430 Open daily, 6 a.m.-8 p.m. Clarette’s offers many locally sourced foods and consistently is voted the valley’s best place for breakfast. Generations of locals have marked important occasions with its classic American-style breakfasts. Located on the Whitman College Campus, one block off Main Street near the Travelodge. Lots of parking. Breakfast served all day.

Jacobi’s italian café & catering . . . . . . . . . . . . . . . . . The Marc restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . 416 N. Second, Walla Walla • 509-525-2677 • jacobiscafe.com 6 W. Rose St., Walla Walla • 509-525-2200 • marcuswhitmanhotel.com Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m. Dinner daily, starting at 5:30 p.m. Come “Mangia Mangia” in Walla Walla at Jacobi’s Using locally sourced produce, poultry and meats, Chef Antonio Campolio has created an Café! At Jacobi’s Café you can enjoy our signaambitious and creative menu. Try the “Bacon and ture Italian cuisine and experience casual dining Eggs,” a tempura-fried Red Boar Farms pork belwith customer service that is second to none. ly served with a soft-poached, locally produced You may dine in our vintage train car or sit back egg. All menu items are thoughtfully paired with and relax on our patio. Because when you are local wine selections. Vegetarian dishes are as inthinking Italian ... think Jacobi’s! triguing as non-veggie options. patit creek restaurant . . . . . . . . . . . . . . . . . . . . . Mill creek Brew pub . . . . . . . . . . . . . . . . . . . . . . . . . . . 725 E. Dayton Ave., Dayton, WA • 509-382-2625 11 S. Palouse, Walla Walla • 509-522-2440 • millcreek-brewpub.com Lunch: Wed.-Fri., 11:30 a.m.-1:00 p.m.; Dinner: Wed. & Thu., 4:30-7:00 p.m.; Fri. & Sat., 4:30-7:30 p.m. Mon.-Sat., 11 a.m.-midnight; Sunday, 11 a.m.-9 p.m. Named in “Northwest Best Places” as the only For 15 years, Mill Creek has served locally four-star French restaurant east of the Cascades, brewed, handcrafted beers. You’ll find great Patit Creek has been serving great cuisine — withvalues on the kid-friendly lunch and dinner out the attitude — since 1978. While all the entrees menu, served inside or out on the largest paare often exquisite, their meat dishes are truly notio in town. Local wines, daily specials and table, especially the Medallions of Beef Hiebert. An great atmosphere all await you at Mill Creek imaginative wine list and remarkable desserts make Brew Pub. Patit Creek a gem worth traveling for. phoumy’s Thai cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . Sweet Basil pizzeria . . . . . . . . . . . . . . . . . . . . . . . . . . . 1528 E. Isaacs Ave., Walla Walla • 509-529-8889 5 S. First Ave., Walla Walla • 509-529-1950 • sweetbasilpizzeria.com Sun.-Thu., 11 a.m.-9 p.m.; Fri., 11 a.m.-10 p.m.; Sat., noon-10 p.m. Mon.-Sat., 11 a.m.-9 p.m. Thai-food lovers know where to go for auFamily-owned Sweet Basil has proven to be thentic Thai cuisine. Chef Phoumy has 42 such a local favorite that its pizzas — dailyyears of Thai culinary experience — and made, hand-tossed and loaded with fresh, it shows in the classic menu. Serving wine, locally produced ingredients — have earned beer and cocktails. them a loyal, and growing, following. Sweet Basil also offers calzones, salads and Walla Walla wines and beer.

Breakfast

Kid-Friendly

Lunch

outdoor dining

dinner

under $10

reservations recommended Food past 10 p.m.

Key

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

$11-$25 over $26

Wall a Wall a Lifest yLes 9

Weather

by Jeffrey S. Popick / photos by Steve Lenz

Extreme Weather: Is It Here to Stay? A lot of attention has been given recently to abnormal and occasionally dramatic weather events, both nationally and locally. Are these events harbingers of Armageddon, simply part of the natural climatic ebb and flow that governs our daily, monthly and seasonal weather, or are they indicative of a changing global climate? Any weatherman worth his salt would offer a somewhat ambiguous and non-committal response, though we all hope that the “end of the world” scenario comes with some prett y long odds. Yes, our climate is changing. There is ample proof, both scientific and anecdotal, that this is indisputable. Climate models used to predict the speed and extent of this change almost invariably show that extreme weather events will become an increasingly frequent part of the fabric of our lives in the next 50 to 100 years. Specifically, droughts will be more serious and protracted, heat waves will be hotter and last longer, record precipitation will be more intense and frequent, and severe storms — including tornadoes and hurricanes — will happen more often and with even more devastating consequences. Some point to last year’s horrific F5 tornadoes that destroyed large por-

tions of Joplin, Mo., and Tuscaloosa, Ala., and the current drought afflicting a major part of the continental United States as evidence of the accuracy of this prediction. It is important to remember that it is difficult, at best, to tie any single weather event directly to the phenomenon of climate change. The possible impacts from these events on statewide snowpack and water supplies and, more specifically, our local wheat, apple and grape industries could have profound implications for future generations. These changes may also alter our way of life at work and at play. Lower spring and summer stream flows will almost certainly have a negative effect on recreational and commercial fishing. Increasing water temperatures will create a more stressful stream and river environment for highly temperature-sensitive species such as trout and

Massive lightning bolts strike across Milton-Freewater and Walla Walla.

10 Wall a Wall a Lifest yLes

salmon, whose numbers may decline as a result. Higher snow levels could mean fewer skiable days in the Blue Mountains and Cascades for local downhill and cross-country enthusiasts, as well as potentially causing an increase in the frequency and severity of flood events. Such events and the resulting damage to transportation infrastructure could cause serious delays to road and rail travel. Golfers may find their favorite courses are unable to supply sufficient water to keep greens and fairways lush and verdant. Home gardeners may see their best efforts challenged by extended and intense heat waves, which will also drive up energy bills. The National Climatic Data Center, a branch of the National Oceanic and Atmospheric Administration, has formulated a way to quantify the extreme nature of weather events occurring regionally and nationally in the U.S. It is a per-

Section

by Author / photos by Photographer

centage number based upon several different parameters, including monthly maximum and minimum temperatures, daily precipitation, a monthly drought severity index and wind velocities associated with land-falling tropical storms. The resulting number, known as the Climate Extremes Index, gives us a good idea of how one year compares to another with regard to these types of events and whether there is a tendency for them to increase, decrease or remain unchanged in their frequency. According to this index, extreme weather events are indeed occurring more frequently than they have in the past. In Walla Walla, we have not been strangers to a series of recent meteorological happenings that can be described as unusual. The November 2010 freeze was off the chart in terms of its intensity and the early date of its occurrence. Temperatures of 5 to 10 below zero on consecutive nights in the third week of November are unheard of here. Row upon row of frozen grapevines left in its wake bore testimony to the extreme nature of this historic cold snap which, no doubt, was in great part responsible for a stratospheric Northwest region 2010 temperature CEI of nearly 40 percent — twice the average. The infamous Walla Walla “summer that never was” of 2011 had a tangible effect on many agricultural endeavors because of its abnor-

mally cool and wet nature. In my own field of viticulture, excessive outbreaks of powdery mildew and incomplete maturation of fruit were two of the most notable consequences of a summer season in which the century mark was never reached. That “non-summer” contributed significantly to a Northwest region CEI of 34 percent in 2011, though the argument could be made that the cool and damp season could be attributed principally to the last gasp of a La Niña, which has historically provided abnormally wet and cold winters and early springs to our area. More recently, Washington’s near-record wet (third wettest in 118 years) March stood out oddly against several Rocky Mountain and East Coast states experiencing one of their top 10 driest Marches. That same month, 25 states across the U.S. recorded their warmest March ever, while those of us here in the Evergreen state enjoyed our 35th-coolest March in recorded weather history. While severe drought grips much of the nation, with 11 states from Nevada to Tennessee logging a top-10 driest June, Washington has been on the receiving end of multiple precipitation events that resulted in its second-wettest June ever to complement its seventh-coolest June ever — in stark contrast to eight Rocky Mountain and High Plains states that suffered through a top-10 hottest June – all part of a 2012 year-to-date (as of July 31) national CEI

of a robust 44.3 percent. Though it is difficult to explain our state’s apparent tendency this year to swim upstream against a rather overwhelming weather tide, extended bouts of unusually hot weather will almost certainly become more commonplace as we move toward the year 2100, along with extreme precipitation events such as we saw here in Walla Walla County in mid-June, when thunderstorms dropped torrential amounts of rain to the west of the city, causing more than $1 million in damage to roads and sewers in the area and prompting the declaration of a local state of emergency. In short, extreme events tied to climate change could, in all likelihood, oblige us all to radically modify our customary way of interacting with the world as they become more commonplace in our lives. Jeffrey S. Popick is an instructor at The Center for Viticulture and Enology at Walla Walla Community College. He has studied general and agricultural Meteorology at the University of Arizona and the University of California, Davis. He can be reached at jeffrey.popick@wwcc.edu

Wall a Wall a Lifest yLes 11

Weather

Above: An enormous cumulonimbus cloud dissipating over the Touchet River valley. Below: Rain obscuring Devilâ&#x20AC;&#x2122;s Canyon Road, creating an impressionist view.

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Winery of the Year 10 consecutive years

—Wine & Spirits Magazine

Est. 1983

41 Lowden School Road, Lowden, WA 14 miles west of Walla Walla on Hwy 12

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

509.525.0940

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Open Daily 10am – 5pm

Reserve Tasting & Tour Fridays 3pm • April-November Space limited. RSVP reservetasting@lecole.com

ThreeRivers AD - movies&events 2012_v4 hires.pdf

Summer Movies & Music

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

6/28/2012207837 4:26:54 PM

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

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August 10th - Movie in the Vineyard - 7:30pm

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www.wallawallavintners.com | PHONE: (509) 525-4724 Wall a Wall a Lifest yLes 15

Locally Owned and Operated By Kerry Lees & Family • Chapel • Church • Graveside • Serving All Faiths • Serving All Cemeteries • Courtesy Hospitality Room (Seats 85 at Tables)

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Caring Professionals Serving the Walla Walla Valley & Milton-Freewater Since 1940 1551 Dalles Military Rd. • Walla Walla • 525-3397 • mountainview-colonialdewitt.com

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Clay in POTTERY Motion STUDIO A Very Unique Gift Shop Fantastic finds at great prices – without the sales tax! You will find an assortment of women’s accessories such as purses, scarves and jewelry, and unique gift items including garden art, home decor, art glass and so much more. Enjoy your visit browsing with a beverage from our coffee shop.

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WALLA WALLA generAL hoSpiTAL cArdiAc progrAM

yMcA — FiT FAMiLieS

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lifestyles in the walla walla valley Wall a Wall a Lifest yLes 17

Health

By Diane Reed / Photos by Colby Kuschatka

Dr. Bradley Titus, medical director of Walla Walla General Hospital’s Cardiac Program and Jen Brown, X-ray technician

When Minutes Count: Walla Walla General Hospital’s new emergency cardiac services are saving lives. John Hanson didn’t feel well when he started cutting tile on the morning of March 16. His arms hurt, and he felt nauseated. Hanson, who has his own contracting business, chalked the pain up to working too hard the day before installing crown molding on kitchen cabinets. Still, he couldn’t explain the bouts of nausea. He tried lying down on the couch. When he ended up lying on the bathroom floor in a cold sweat, he realized something was terribly wrong. From his past training as an emergency medical technician in California he also knew time was of the essence, so he called 911, then he called his wife, Debbee. Fortunately for him, the first responders had recently been briefed about the new cardiology services at Walla Walla General Hospital. They evaluated him and concluded he needed the type of immediate cardiac intervention the hospital could provide. Within 44 minutes, Hanson had undergone

a balloon angioplasty and had had a stent installed at WWGH’s new Cardiac Catheterization Lab, which repaired a total coronary artery blockage. He believes it saved his life. Hanson had just experienced the type of heart attack called a STEMI, which stands for ST-segment elevation myocardial infarction — a partial or complete blockage of one of the coronary arteries. It’s the type of heart attack that requires immediate care. The optimal treatment window is a narrow 90 minutes — the longer the delay, the higher the risk of death or severe heart damage. That’s pushed to the limit if a patient has to be transported by ambulance to Kadlec Regional Medical Center in Richland, as was previously the case. Ninety minutes tick away quickly. Walla Walla General Hospital’s Stan Ledington (doctor of public health), director of imaging, rehabilitation and the Cath Lab, was one of the key people who saw the need for a local facility that could provide emergency cardiac

care for the Valley. With the encouragement of Dr. Bradley Titus, founder of the Northwest Cardiovascular Institute in Portland, who was enthusiastic about starting the program at WWGH, the hospital successfully approached Adventist Health — a 19-hospital health system that includes WWGH, with a proposal for a cardiac intervention facility. The Cardiac Care Program now offers lifesaving treatment to an average of four critically ill heart attack patients a month. In June, it also became one of nine hospitals in Washington state to be designated an Accredited Chest Pain Center by the Society of Chest Pain Centers. Critical elements of the Cardiac Care Program are the quick Emergency Center care, the Cardiac Cath Lab and the addition of Titus as medical director of the Cardiology Program. WWGH’s Intensive Care Unit with hospitalists on duty 24 hours a day and a Cardiac ReContinued on pg. 20 >

18 Wall a Wall a Lifest yLes

The American Heart Association reminds us that heart attacks remain the leading cause of death in the U.S. If you have any of the symptoms listed below, remember, every minute counts. Call 911 immediately. Do not drive yourself or have someone drive you to the hospital â&#x20AC;&#x201D; a heart attack can result in sudden loss of consciousness and death. The EMTs are trained to care for you and get you safely to the hospital. Warning signs of a heart attack, provided by the American Heart Association: Chest discomfort. Most heart attacks involve discomfort in the center of the chest that lasts more than a few minutes or that goes away and comes back. It can feel like uncomfortable pressure, squeezing, fullness or pain. Discomfort in other areas of the upper body. Symptoms can include pain or discomfort in one or both arms, the back, neck, jaw or stomach. Shortness of breath with or without chest discomfort. Other signs may include breaking out in a cold sweat, nausea or lightheadedness. As with men, womenâ&#x20AC;&#x2122;s most common heart attack symptom is chest pain or discomfort. But women are somewhat more likely than men to experience some of the other common symptoms, particularly shortness of breath, nausea/vomiting, and back or jaw pain. (Stock Photo)

Wall a Wall a Lifest yLes 19

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Heart Attack Warning Signs

Health

<continued from pg. 18

Last March, John Hanson found himself collapsed on his bathroom floor with severe chest pain. An experienced EMT, Hanson knew to call 911, and the responders took him directly to Walla Walla General Hospital’s Cath Lab, where he had an angioplasty and a stent installed. He believes the cardiac services team saved his life.

Ron Wheeler experienced chest pain for several days before going in to see his doctor. Dr. Titus was called in and discovered that one of Wheeler’s major heart arteries was 99 percent blocked. Within 45 minutes he had an angioplasty, and a stent was installed.

Garrie Hurlburt is a professional truck driver who had four stents in place when he felt familiar chest pains. He wasted no time in getting to his doctor and within minutes was diagnosed and on his way to the Cath Lab to get a fifth stent. He went home the next day. 20 Wall a Wall a Lifest yLes

habilitation Program round out the Cardiac Care Program. Titus, who founded the Northwest Cardiovascular Institute in 1990, has a long association with Adventist Health and was eager to be part of the start up of the interventional cardiology program at Walla Walla General Hospital. He brings board certification in interventional cardiology, cardiovascular disease and internal medicine, and years of experience as a specialist in interventional cardiology and coronary and peripheral artery disease. Titus grew up in Michigan but fell in love with the Northwest while he was attending the University of Washington Medical School. His other passion is the Africa New Life Ministries, which is working to establishing its first medical clinic in Kigali, Rwanda, and is looking to other future locations. He spends several weeks a year in service with the organization. Titus lives in Walla Walla and is on duty Sunday evening through Thursday evening. The hospital plans to add an additional cardiologist to ensure coverage seven days a week. Titus works with a team of nurses and technologists who are available to provide the immediate care needed by their patients. Although the hospital does not perform openheart surgery, it has a close working relationship with Kadlec Regional Medical Center in Richland and with Adventist Medical Center in Portland, with which Titus has been associated for many years, and where he continues to perform procedures on the weekend Not every patient has an obvious heart attack. Ron Wheeler had been having chest pains over a number of days and tried to rest them away before he finally decided to go to his doctor. Fortunately, his physician realized he was at risk and called in Titus. Wheeler was brought immediately to the Cardiac Cath Lab, where it was discovered that one of his arteries was 99 percent blocked. Within 45 minutes he had undergone a balloon angioplasty and had a stent installed. His pain went away, and he went home the next day. But that’s not the end of Wheeler’s care. He will continue his treatment in the hospital’s Cardiac Rehabilitation Program (one of the many wellness and preventative services emphasized and offered by the hospital). Titus reminds his patients that arteriosclerosis never goes away. It requires treatment for a lifetime, including changes in diet, exercise, weight loss and lifestyle modifications (like reducing stress).

in the emergency room and on his way to the Cardiac Cath Lab for his fifth stent. He went home the next day. He’s enthusiastic about the program and jokes that he “feels as healthy as a teenager.” Hurlburt plans on continuing to exercise, and he and his wife, Marlys, already watch his diet — he’s diabetic. But he also knows that help is nearby if he ever needs it and says with a smile that he’d “go back in a heartbeat.” The cardiac care team at WWGH reminds everyone that the most critical issue is to get help immediately if you experience the warning signs of a heart attack. Call 911 — the EMTs have the critical training to get you safely to the hospital. It also gives them time to alert the cardiac intervention team and the doctor so they can treat you as soon as possible. Remember,

the clock is ticking. As John Hanson lay on the bathroom floor, he thought of his wife, Debbee, whom he married on New Year’s Eve in 2010, and his 11-year-old son, Calin. Now he feels “every day is a bonus, a blessing.” And he has something in common with Wheeler and Hurlburt. They’re all convinced that Titus and the cardiac intervention team saved their lives. Diane Reed is a freelance writer, photographer and observer of life. When the spirit moves her, she blogs about the Walla Walla Valley at www. ponderingsbydianereed.blogspot.com

Left to right: Cory Ongers, registered nurse; Dr. Bradley Titus, medical director of the Cardiac Program; Jen Brown, cath lab lead and radiologic technologist with licensures in both radiography and computed tomography[RT(R)(CT)]; Jennifer Ongers, registered nurse.

Wall a Wall a Lifest yLes 21

health

Fortunately, Wheeler has always been physically active (he works for Plant Services at Walla Walla University). He and his wife, Jan, enjoy their weekly four-mile walk around College Place, but he knows he needs to be even more active. And as for stress, well, he’s already working on it. For other patients, this is already a familiar procedure. Garrie Hurlburt of Pendleton is a professional truck driver in his late 60s who transports recreational vehicles all over the United States and Canada for Keystone and other RV companies. He’s had heart issues over the years and had four stents installed over the last 15 years. So when he began to experience chest pains, he knew he needed to get to his doctor. Within 15 minutes of his visit, Hurlburt was

Health

Shauna Coleman

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Families That Play Together, Stay Together Approximately 33 percent of all adults and children are considered obese in this country. The obesity epidemic, or way of life, affects our children and families in many ways. Creating a healthy and active family lifestyle can be a challenge. As parents, we are fighting the pull of electronic games, social media, TV, empty food choices that are made readily available to our children, and ever-decreasing physical education programs in schools. We are in an uphill battle to help our children understand and make healthy lifestyle choices. This article is meant to inspire and inform you. Each family is different, so not everything will apply to you. However, we hope you can obtain information to help you move forward

with goals for your family in a way that makes sense for you. I would like to introduce the Hafen family. The Hafen parents, Robert and Lura, have jobs and responsibilities. With seven children, organization is key. With limited time and overflowing responsibilities, the Hafens have made health a priority. They do this by creating family experiences around fun activities and healthy eating. Each of their seven children has been active in sports, music, school leadership and mul-

Sadie, Ty, Nellie and Jacob Hafen enjoy bouncing around on the familyâ&#x20AC;&#x2122;s trampoline. (Courtesy photo) 22 Wall a Wall a Lifest yLes

tiple other activities. Wellness has become a way of life. A typical day starts early. Robert and Lura begin almost every day with a workout, usually at the Walla Walla YMCA. This may involve a fitness class, a visit to the wellness center to use a machine, or an early morning walk. Then itâ&#x20AC;&#x2122;s off to work and other chores, which may range from dropping a child off at sports or for music lessons to packing lunches for an entire harvest crew. The evening involves a healthy family meal

health Making exercise as a family a priority works on so many levels, say experts. Not only are parents setting an excellent example for their children, they are creating great memories and a tradition of healthy activity. (Stock photo)

followed by family time, homework, sports and other events. Lura and Robert have made eating together as a family a priority, and it helps them stay well in many ways: It ensures a nutritious meal, “face time” with each other to catch up on the day’s events, and time away from the TV or computer screen. A healthy family home does not happen overnight. Behavior can be difficult to change. The Hafens have one daughter who does not enjoy sports and would rather read. They have worked at creating family experiences their daughter would enjoy, like “family mini-golf night” or a simple walk up Mill Creek. Like any other behavioral change, it takes practice and creativity to make it work. Small changes in behavior or lifestyle are more likely to produce the results you want. Trying to make sweeping or aggressive changes can be overwhelming, and such attempts often fail. Try new and different things that motivate and inspire you and your family to move more

and sit less. Plan your meals ahead of time and prep them on your days off so they are ready during your busy week. If you want to communicate more, try sitting down together for a meal once a day and talking. One game I learned from my sister, who has five children, is to “pass the ball of light” around your table to allow each child to share their day with the others: The children pretend to grab a ball of light from the light above the table and when they are holding it, the spotlight is on them and they get to talk about their day and everyone else listens. Then they pass the “light” to the next person. It’s a great way to make sure everyone gets heard. Techniques for taking care of your child’s emotional and physical needs take patience and practice. There isn’t a magic formula for creating a healthy, active family — it just takes a bit of enthusiasm and commitment. Want to be more active? Try exercising five minutes at a time. Want to eat healthier? Try new fruits and vegetables often. Children will

often try a food if it is displayed in a fun way. If you have a child that will not eat broccoli, for example, try standing it up like a tree in a garden of mashed potatoes, or better yet, grind it up in the mashed potatoes. If we spend as much time, money and effort helping our children lead healthy lives as we do finding the right school or sports team, we can make huge strides in reducing the obesity epidemic in this country. Tips for success: 1. Make small changes, and remember, it takes time to change behavior. 2. Plan your meals so you never run out of time or ingredients. 3. Be bold and find solutions that work for your entire family. 4. PLAY! 5. Make it a routine. Shauna Coleman is the Healthy Living director at the Walla Walla Family YMCA. She can be reached at scoleman@wwymca.org. Wall a Wall a Lifest yLes 23

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health

Health

Junior Brian McQueen feels he’s treated like an individual at Lincoln High School: ‘When you’re given trust, you don’t want to screw it up.’

Helping Troubled Teens Thrive — New Program is Helping Students Develop Resilience in the Face of Life’s Challenges During my second year of teaching, I was assigned to a pre-K class of 4-year-olds. In the first weeks of school, a little girl named Kelly picked up a pencil and showed me, using the tip of the eraser, how her father had extinguished a cigarette on her arm. She unpeeled the Band Aid over her wrist and I saw a red welt the diameter of a cigarette butt. A co-worker told me that the year before, as a 3-year-old, Kelly had come to school with a burn on her temple just above the eye. I called Child Protective Services twice that fall. What surprised me most was how happy Kelly was, that she did all the things healthy 4-year-olds do. She loved to draw suns by tracing the bottom of a Styrofoam cup and then give the suns wide, smiling faces that went outside the lines. She got in trouble for chewing crayons. She stared at the ants in the sidewalk with fascination and yelled at the other children

not to step on them. Then there were the days when she would come to school and not say much of anything, when she would fall asleep during nap time and be almost impossible to wake up. Over the summer Kelly moved to another school district, and I never saw her again. Six years have passed, and I still think of her and hope that whatever refuge she discovered through having a caring adult at school did not end in my classroom. Last spring, when I visited Principal Jim Sporleder in his office at Lincoln High School, I found myself wishing that Kelly would end up in an environment like this one, where it is obvious children are loved, where their challenges are met with compassion and where they are given the tools to discover an inner resilience that cannot be broken or taken away. There are pictures of Sporleder’s daughter

all over his office, from when she was a kid in pigtails to a radiantly beautiful young woman on her wedding day. There is also a poster that reads, “Resilience Trumps ACEs.” ACEs is the acronym for Adverse Childhood Experiences — trauma that ranges from physical abuse by a caretaker to the divorce or separation of parents. Resilience is the distinguishing trait of people who manage to overcome trauma. According to the Walla Walla Children’s Resilience Initiative, “It’s important to recognize that resilience is a process.” “It is our ability to bounce back when faced with a variety of challenges,” Sporleder says. While resilience can be developed through a number of areas in one’s life, having a stable community of supportive and caring adults is essential for children. Since becoming principal of Lincoln High School, Sporleder has been Continued on pg. 26 > Wall a Wall a Lifest yLes 25

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<continued from pg. 25

Heidi Schloesser says she was once so bullied and harassed she was terrified to go to school. Now the bubbly, outgoing senior is happily planning a future as a graphic artist.

committed to understanding and nurturing the qualities of resilience among his students. When a student at Lincoln High comes to Sporleder’s office in high-stress mode — say, for instance, after telling off a teacher in class — Sporleder often has the student point to a bull’s-eye chart in the center of a table. The chart has three colors: green, yellow and red. If the student points to red, “Then we can’t have a conversation till they cool down,” says Sporleder. Sporleder waits until their emotions have cooled to hold them accountable for their behavior. The goal is to approach kids’ challenges through a compassionate point of view. A few years ago, Sporleder became familiar with the work of Dr. John Medina, a molecular biologist who has done extensive research on 26 Wall a Wall a Lifest yLes

psychological trauma and the brain. “What we know is that stress damages the brain,” says Sporleder. Children with multiple traumatic experiences, such as those living under the constant threat of abuse, function excessively from their brainstems — the part of the brain that is responsible for the “fight or flight” response that we all feel in times of high stress. If stress is constant during a child’s formative years, other areas of the brain responsible for processes such as cognition, reading facial expressions and logical reasoning can become underdeveloped through lack of use. Children and youths need to experience consequences of negative behavior — but first they must be listened to and understood. The insights of Medina’s study have guided

Sporleder’s method for disciplining students. The results have been astonishing: Lincoln High School saw a reduction in discipline infractions by 40 percent. In one year, out-of-school suspensions decreased from 798 to 135. In-school suspensions have a variety of positive effects. For one, students are unable to slack on their academic work, and staying in a school environment means they don’t have the opportunity to abuse drugs or alcohol. As an alternative high school, Lincoln High was once seen as a “dumping ground” for kids with too many challenges. “Now we’re a school of choice,” says Sporleder. “We’re family.” The key to helping kids, to viewing them with compassion, is to not take their behavior personally. You realize negative or angry behavior has nothing to do with you and everything

to do with the life experience of that student. “It’s freedom,” say Sporleder, “You get to see the root of the problem.” Teachers and staff at Lincoln practice this attitude daily, and students are also given resources such as free health care and counseling through the Lincoln Health Center. Sporleder regularly holds assemblies where students are recognized for their achievements and topics such as resilience are openly discussed.

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The environment Sporleder and Lincoln teachers have created is one that kids feel nurtured and inspired by. You would never guess that Heidi Schoessler, a graduating senior, was once terrified of going to school. Schoessler is bubbly, outgoing and easy to talk to. She wears a printed T-shirt and plaid pants and tells me she’s interested in studying graphic design. In middle school, says Schoessler, she began experiencing chronic stomach pain. She was so severely harassed and bullied that she just “wanted to find a corner and hide.” Teachers ignored her complaints about her pain because she didn’t look like she was sick. At Lincoln, it’s different, she says. When she first enrolled, Sporleder would stop by her class just to say, “Hi.” After a while she stopped being afraid of people. “I’ve never once been ignored ... Even if you’re not doing well in school, teachers are still there for you.” Tomas Ramos, a junior, agrees. “There’s a great amount of generosity and caring and understanding,” he says. He once came to class with holes in his shoes, and Lincoln staff gave him a new pair of shoes and socks. Someone noticed that, when it was freezing outside, Tomas wore only a sweater. Sporleder gave him a thick winter coat. Brian McQueen, also a junior, says he felt treated like a number in his old high school, but here, he feels treated as an individual. “The respect is already there,” says McQueen. “Because you’re given trust, you don’t want to

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<continued from pg. 27

screw it up.” After our interview the four of us walk out to the hallway. McQueen, Ramos and Schoessler are still chatting about how much they love Lincoln. A mother in the hallway, Verna Story, chimes in. “Saved my daughter’s life,” she says, “it’s a great school.” About a year ago, says Schoessler, the entire school filled out a survey on ACEs. The results were anonymously posted in the hallway for everyone to see; nearly all students at Lincoln had experienced some form of trauma in their lives. “Everyone understands that everyone has had a hard time in their life. You begin to think, ‘I’m not the only one,’” says Schoessler. This feeling of shared experience — that one is not alone through hardships and challenges — is a lifesaver for a young person. “[In middle-school] I felt like I had lost who I was,” says Schoessler, “but Lincoln brought that back to me.” For more information on ACEs research and the Children’s Resilience Initiative, visit resiliencetrumpsaces.org Sarah Kokernot is a freelance writer and educator.

Lincoln High School Principal Jim Sporleder’s new approach to disciplining students has had remarkable results: discipline infractions are down by 40 percent, and, in one year, suspensions have decreased from 798 to 135.

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Music

by Jonas Myers / photos by Greg Lehman

Meet Dave Glenn, Local Legend Music in Walla Walla has never been so good. Given the flourishing wine industry, the new venues popping up downtown and the city’s burgeoning reputation as a travel destination, the trend makes sense. The local music scene’s Fresh out of college, Glenn recent crescendo is linked was in New York visiting his to certain key players — like college roommate, bassist Dave Glenn, who arrived here Dennis Irwin, when he was 23 years ago to teach at Whitcalled in as a sub to play with man College, having already Frankie Valli and The Four played professionally for 11 ½ Seasons. Glenn recalled with years in New York City, cola chuckle that the job took laborating with some of the him on the road: “My first gig biggest names in jazz. as a New York musician was For Glenn, who grew up in Cleveland.” in a suburb of Kansas City, it Soon, a friend persuaded all started at the piano. His him to move to New York. father, Bill Glenn, was a piaHe had gotten connected nist who played the music of with a contractor at North Erroll Garner, Oscar Peterson Texas and had relatively and Teddy Wilson by heart. little trouble getting gigs. “He didn’t know how to He played with the Bill Waread music at all,” Glenn said, trous band, and in a fusion “but he knew about 2,000 band called Cosmology, with tunes.” John Scofield and John AbHe would play a tune, turn ercrombie; once, he even got to Glenn and say, “OK, it’s your to hang out in the recording turn.” studio with drumming legTaking after his father, end Buddy Rich. Glenn learned the music by Glenn’s is the classic ear. By his senior year in high musician’s tale, one of living school, Glenn was excelling. gig to gig while playing with His school’s band won the the greats: simultaneously a state championship. He struggle and the fulfillment formed a basement jam group of a dream. with guitarist Pat Metheny, In those days, the East who lived in the neighboring Village was cheap. Glenn town. and members of CosmolThese days, Metheny’s ogy were buskers for food name is as big as anyone’s in money between gigs. Glenn jazz, but back then, he was also played in a salsa band, just a talented high school Glenn poses for a portrait with the sculpture ‘Pirouette’ near the Music Building. and some dance bands, on sophomore, jamming reguthe side. But the salsa band larly with Glenn and a few did not pay very well, and the other friends. Music Department faculty for a year. He seemed gigs were in rough neighborhoods — one night, Around this time it became clear to Glenn excited at the prospect of recalling for me his playing at a particularly rough club, Glenn witthat music was his calling. He received a schollong career, and did so with jovial enthusiasm. nessed a fatal dance-floor stabbing. arship to attend North Texas State University, But reminiscence is always, to some degree, After the Bill Watrous band split up, Glenn which, at the time, boasted one of the premier bittersweet, and he seemed amazed at the nearly did a stint with the Gerry Mulligan band. He jazz programs in the nation. 40-year career now behind him. In that time, he played with Diana Ross and with Lou Rawls. When I met with him in late spring, Glenn had amassed an impressive collection of stories He played on Broadway. But soon, he felt a had been retired from the Whitman College and experiences. move was needed, and so he set his sights on 32 Wall a Wall a Lifest yLes

Continued on pg. 34 >

During a spring rehearsal for Wind Ensemble at Whitman, Glenn keeps the session light and cracks up the flute section.

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<continued from pg. 32

a master’s degree and the possibility of teaching. He found a program at the University of Northern Colorado that allowed him to teach. And then, a year out of graduate school, he interviewed for the Whitman job from which he has recently retired. At Whitman, Glenn joined a new department faculty that stayed mostly constant for his tenure at Whitman, which, Glenn said, “really allowed us to construct a well-oiled machine.” There was a great deal of mutual respect in the department — Glenn’s colleagues were in awe of the expertise he had honed during his playing career. “Every time I hear him play, it is like going to jazz school,” said fellow faculty member Pete Crawford. In addition to his Whitman work, Glenn has played all around town, and performed with

and composed for the Walla Walla Symphony. His 2009 album, “National Pastime,” a tribute to baseball and jazz, has received impressive airtime and critical acclaim. Originally, Glenn had planned on moving to Portland for his retirement, but when the time came, he found he had too many friends and too strong an attachment to Walla Walla to simply pack up and leave. The future remains uncertain, of course, but for now, Glenn remains the still-active, friendly local jazz trombonist who once played with legends and, at least to his friends, is something of one himself. Jonas Myers is a senior English major at Whitman College and performs around town as a pianist and bassist.

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Planes, Trains & Automobiles

R.L. McFarland / photos by Joe Tierney

Above: Back in the day when Bill cruised into El Rancho, he would have been surrounded by like-minded hot rodders, such as The Monoxide Monkeys, The Throttle Jockeys and The Gasket Goons. Left: The actual tailgate from Bill’s ’31 pickup that inspired Frank to build the ‘Tribute.’

This ‘Bully’ Is a Loving Tribute Somewhere between the years that produced “Rebel Without a Cause” and “American Graffiti” lies a story set in Walla Walla that could have been titled “LI’L BULLY.” The 1950s and early ’60s were the heyday of informal drag racing in the United States. Souped-up cars, whether mild “driveway customs” sporting a loud exhaust (as in, a hole cut in the muffler to sound cool) and a pair of fuzzy dice suspended from the rearview mirror, or full-on machine-shop specials with trick motor modifications, secret suspension settings, header-style exhaust manifolds and exhaust pipes with “cut-outs” to reduce back pressure, were often put to the “test” on rural roads. These roads were secretly designated at a moment’s notice to become a racetrack, if only for a few “runs” or sometimes less if someone “ratted” 36 Wall a Wall a Lifest yLes

out the location of a race to the cops. OK, now I have to make this perfectly clear: That was then, this is now. I’m not endorsing illegal road races. About 10 years ago, Frank Kelly decided he wanted to do something appropriate with the only piece remaining in his shop of his older brother Bill’s super-custom 1931 Ford Model A pickup: its tailgate. His brother, back in the day, had been a master drag racer, having been the Northwest “A/Gas” category drag race record holder for many years. Between 1958 and 1959 Bill took a 1931 Ford Model A pickup (1931 being the first year Ford

made a pickup with an all-steel roof) and converted it into his signature “ride.” Not only did it ride well and turn heads wherever it appeared, it was a drag race winner time and time again. The nickname “LI’L BULLY” that was attached to the truck was no Hollywood title; it spoke volumes about the truck’s capabilities. Just the sight of the pickup convinced more than a few wanna-be racers to turn around and go home before it was too late. Not only was the nickname painted on the tailgate, it was accompanied by an amazing artist’s rendition of a snorting bull, complete with racing tires where bulls typically have

their hind legs. The tailgate artwork, in the style of Ed “Big Daddy” Roth, was created by Walla Walla artist Lyn Loiseau. The silver-blue tailgate from LI’L BULLY hung for years high on a wall in Frank’s shop, surrounded by photos of his brother and friends in their racing heyday, along with articles documenting their interests and skills. The truck was long gone, sold in 1961, and just a few years later Bill was gone too, and only the tailgate, complete with Lyn’s artwork, endured the passage of time. Frank eventually determined it was time to build a duplicate of Bill’s record-holding pickup. After a great deal of trial and error Frank found himself with an amazing selection of parts and pieces sourced from all corners of the United States, but alas, no finished product. This might sound surprising, considering Frank’s reputation for building and owning some of the finest cars in the Northwest. However, I suspect the task at hand, in effect a “tribute” to his brother, overwhelmed him — understandably. Then his old friend Rich Column stepped into the picture (came to the rescue, as Frank put it), determined to see to it that Frank’s tribute became a reality.

To be honest, as Frank confesses, the “replica” is not an exact duplicate of Bill’s pickup; it’s much better. Frank chose to finish the job he knows his brother would have done eventually, had time and funds been on his side. Brother Bill had intended to use a Chrysler Hemi but ended up using a Cadillac 331 V-8, which he topped off with a General Motors Detroit Diesel 4-71 “blower,” which means he supercharged the Caddy. If you’ve never heard the sound of a “blown” 331 Caddy, you’ve never experienced what it would have been like if your grandmother had modified her Coupe de Ville to haul home the groceries at lightning speed. Frank found a similar 1953 Cadillac 331 and shipped it off to a specialist in the Midwest who rebuilt it with specs he won’t even tell Frank about, and he topped it off with a spectacular, bright-red GM 4-71 supercharger that is no less than jaw-dropping. The transmission Bill used was out of a LaSalle. Frank’s Caddy uses the same transmission. Bill’s ride did not feature an unusual rear axle, and this is where Frank did his brother proud by installing a modified 1940 Ford axle complete with a differential with “quick-change”

Like a Rock.

gears from Dutchman Motorsports. As for the body, basically nothing is stock as Henry Ford intended it to be, except for the steel roof panel. The paint is a near-duplicate of what LI’L BULLY wore when Bill first began driving it, basically, its blue-tinted primer. The finish on the pickup appears almost like silver-blue suede. Bill eventually painted LI’L BULLY and so, too (maybe), will Frank. For now the “tribute” is perfection, and Frank’s best feeling comes from simply looking at it. I know his brother would feel the same way. Bill would want some of his best friendsin-hot-rodding mentioned: Ralph Shively, Leon Pasternak, Gail Sanders, Gene Thom (the first to break 100 mph and hold that title for years), and, of course, the Smiths — Jim, Wilbur, Jack and Virgil. R.L. McFarland was born in Walla Walla, attended schools out of town, and worked as a professional tour director out-of-state and out-of-the country. He has returned and can be contacted at rvonsamson@gmail.com.

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Historic Homes

Karlene Ponti / photos by Greg Lehman

While renovating their home on Division Street, Diana and Jay Broze decided to stay within the house’s original 1926 design. ‘Newer houses make me a little nervous,’ Diana says. ‘They’re so empty.’

The Right House at the Right Time The 1926 home at 104 N. Division, owned by Diana and Jay Broze, maintains a consistent design and style. Diana calls it “hooded English gothic architecture.” The lines of the home curve, the garden curves and drops down to a lower level, and the total effect works well. The house was owned for many years by the Bob Frazier family. Diana and Jay purchased the home in the late 1990s. It was the right house for them, on the market at the right time. “It was basically in good shape — even the crystal doorknobs were intact. It had some funkiness, but it had great bones,” Diana says. It’s a large home, with a basement and two stories, a large yard and a garden. It has a large, comfortable staircase to the second floor, and there are three full bathrooms and one half bath. Diana and Jay wanted to streamline some 38 Wall a Wall a Lifest yLes

areas and expand rooms, so they have done two remodels on the house. With the help of architect Edward Carr, they made updates and changed some doorways so the doors lined up and traffic flow through the house and to the outside was easier and more logical. Diana and Jay also maximized the view to the backyard. A solid wall in the kitchen was opened up with windows and a large door so they could take advantage of natural light and the sweeping view. The small country kitchen and several other rooms were enlarged and made more functional. Shag carpet was pulled up, and the oak floors were refinished. The kitchen floor is Marmoleum.

“It’s a work in progress,” Diana said about the house. “Now we’re just fine-tuning it.” The attention to detail and knowing what they want have helped Diana and Jay polish the rough edges. They painted the woodwork white to brighten the interior. “It’s between honoring the old house versus getting what you want,” Diana says. “The old house will tell you what should be. New houses make me a little nervous, they’re so empty,” she says. The homes in 1926 didn’t have much storage space. “There were hardly any closets — I think they only had three dresses for each season,” Diana says.

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upstairs bedroom. It’s an old house, but updated, so Diana and Jay have all the conveniences, without losing the home’s natural charm. Karlene Ponti is the special publications writer for the Walla Walla UnionBulletin. She can be reached at karleneponti@wwub.com

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The original small bedroom was turned into a walk-in closet and much-needed extra storage space. On the main floor, the great room is an elegant room for entertaining. The fireplace adds a timeless quality to the room. Initially, Diana was concerned about why it was so dark in that room and discovered that textured walls hold shadows. She had the texture covered and smoothed, which brightened the room considerably. Diana uses accent colors and fabrics, such as the draperies and pillows, in the great room. “I was buying bolts of chintz, and I just kept using it. It’s meant to be ironic,” she says. The dining room is a complex shade of apricot blended at Gary’s Paint and Decorating. “They love to mix paint,” Diana says. “It’s a complicated color, four or five hues to it, so when the sunlight strikes it there are different tones.” Diana says her favorite room is “the outside,” but when she’s not outside, her favorite room is what she calls the “coffee room” — with walls the color of strong coffee — an

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Above: A cheery apricot color on the walls brightens the dining room. Below: The revamped kitchen benefits from new windows and natural light.

40 Wall a Wall a Lifest yLes

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Walla Walla 78 Country Court Place, Walla Walla

Real Estate 351 Prospect Avenue, Walla Walla

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4 bed, 2.5 bath, 2593sf Beautiful new construction home with top quality finishes and appliances. Gourmet kitchen features granite, Professional appliance package: duel fuel double oven and a wine refrigerator. #109895 $455,000

4 bed, 3.5 bath, 4200sf Large rancher. Vaulted ceiling in living room. Newer hardwood floors. Spacious kitchen with SS appliances, large main floor laundry/craft room, master suite with large walk in closet. #109829 $379,000

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3 bed, 2 bath, 2074sf Charm and character abound in this home. New windows, paint, carpet, tile and hardwood flooring. Crown molding. New light fixtures. Wonderful upstairs bath/ master suite. #110227 $189,000 218 W. Main, Walla Walla • 525-0820

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4 bed, 2.5 bath, 2367sf Lovely well maintained home w/access to Walla Walla Country Club and Golf Course. One garage bay is for golf cart. Large patio. Formal dining and open concept for kitchen and family room area. #109834 $389,000 218 W. Main, Walla Walla • 525-0820

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5 bed, 5 bath, 3976sf Simply incredible; excellent location for the outdoor enthusiast. This exclusive location is highly sought after for it’s views of the Blues and access to fantastic biking/hiking. #110029 $415,000

4 bed, 1 bath, 2120sf Romantic Craftsman Home in fantastic location. Large country porch. Kitchen has been remodeled and large sun room added to enjoy the 15,180 sq ft yard. #110410 $182,000

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Secret Garden

Karlene Ponti / photos by Greg Lehman

Lavender and greenery are focal points of the garden at 104 N. Division.

A ‘Downton Abbey’ Kind of Garden A garden involves some planning: what plants to put where and how many to put in. Jay and Diana Broze’s garden at 104 N. Division features plenty of lavender and greenery, all strategically placed. “I use the same plants over and over again,” Diana says. Using her favorite plants creates a consistent theme and design. From the kitchen, it’s easy access to the back patio, then it’s just a few steps down wide walkways to the pool. Large, gradual steps and level walkways mean increased accessibility for older guests or those with mobility issues. Away from the patio and pool, the lawn and garden slope down to a second level, down to the old tree in the back. A wide expanse of lawn provides privacy and serenity or space for entertaining. It can accommodate a large number

of guests at a social gathering or just provide space and silence for outdoor contemplation. But the garden, like the home, is a work in progress. “After the first remodel, I re-landscaped,” Diana says. The back had an old evergreen hedge that had become overgrown. The Brozes pulled up the indoor/outdoor carpet that had deteriorated. Everything was updated, freshened and organized the way they wanted. Jay and Diana love to garden, but keep it in

perspective. If things are in the wrong place, you just move them; it’s nothing to stress about. “What’s under your control is transitory,” Diana says. Karlene Ponti is the special publications writer for the Walla Walla UnionBulletin. She can be reached at karleneponti@wwub.com.

Wall a Wall a Lifest yLes 43

Secret Garden

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44 Wall a Wall a Lifest yLes

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SePtemBer Through ocT. 27

Exhibit “Charles M. Russell, Master of Western Art” includes paintings and bronze work. Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748.

SepT. 7-8

“Wheelin’ Walla Walla” brings everything automotive to Downtown Walla Walla. There’s a classic car show on Main Street, a Friday-night cruise and a Saturday-night street dance. Details: 509-529-3558.

Aug. 29-SepT. 2

SepT. 7-9

Walla Walla Fair and Frontier Days brings entertainment, arts and crafts, and carnival rides. An outdoor concert, featuring Rodney Atkins; opening act by Casey James. Events include a demolition derby, and Friday, Saturday and Sunday evenings, there’s rodeo action. Walla Walla County Fairgrounds. Details: 509-527-3247.

The Columbia County Fair in Dayton brings together exhibits, barbecue, demo derby. Details: 509-382-4825.

SepT. 1-2 Every Saturday and Sunday, there’s a concert at the Downtown Farmers Market to accompany your shopping. 9 a.m.-1 p.m., each weekend, Crawford Park, Downtown Walla Walla. Details: 509-520-3647. SepT. 1-ocT. 1 “Iron Horses,” a display of railroad photos by Charlene Collins Freeman, at Dayton’s Historic Depot. Details: 509-382-2026. SepT. 5-16 Fiesta Caliente celebration at the Power House Theatre. Details: 509-742-0739 or visit powerhousewallawalla.com

SepT. 8 See some of the area’s most beautiful ponds and gardens on the annual Hospice Pond and Garden Tour. Ticket booklet includes a map. 9-5 p.m. Details: 509-525-5561. SepT. 8-9

SepT. 14-16 Racing action at Walla Walla Drag Strip. Middle Waitsburg Road. Details: 509-301-9243. SepT. 15 Learn about the art and process of spinning and weaving at the annual “Sheep to Shawl” event at the Kirkman House Museum. Details: 509-529-4373. Enjoy fresh Pacific salmon cooked over an alderwood fire. Sponsored by the Waitsburg Commercial Club. Must be 21 to attend. 6:30 p.m., Community Building, Waitsburg Fairgrounds. Details: 509-337-6371. SepT. 15-16

Annual gem and mineral show hosted by the Marcus Whitman Gem and Mineral Society. 10 a.m., Walla Walla County Fairgrounds. Details: 509-529-3673.

Eddie MacMurdo Horse Show. Annual show features many riding styles, classes, age groups and costumes. 9 a.m., Walla Walla County Fairgrounds. Details: 509529-4067.

SepT. 12-15

Mid-SepTeMBer-ocT. 31

The annual Pendleton Round-Up and Happy Canyon provides rodeo action, entertainment and colorful regalia. Details: pendletonroundup.com

Find your way through the Corn Maze. Thursday-Sunday, 853 Five Mile Road. Details: 509-525-4798.

SepT. 14-16

SepT. 16

The annual Walla Walla Quilt Festival gives you the opportunity to see quilts, attend workshops and demonstrations, and participate in an auction. 10 a.m.-5 p.m., Walla Walla County Fairgrounds. Details: 541-938-6130.

Pioneer Fall Festival. The annual celebration includes a buffalo burger barbecue in a historic setting. 11 a.m., Bruce Mansion, Waitsburg. Details: 509-337-6287 or 509-337-6157.

Dinner by in-house Bistro 15 with entertainment. 5-11 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. Comedy jam. 8 p.m., Wildfire Spor ts Bar at the Wildhorse Resor t & Casino, Pendleton. Details: 800-654-9453. Open mic. 7-10 p.m., Walla Walla Village Winery, 107 S. Third Ave. Details: 509-525-9463. Karaoke. 8 p.m., CrossRoads Steakhouse, 207 W. Main St. Details: 509-522-1200. Live music. 9 p.m.-midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008. FridAy Pianist Carolyn Mildenberger. 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. Pianist Bob Lewis. 6:30-9 p.m., Oasis at Stateline, 85698 Highway 339, Milton-Freewater. Details: 541-938-4776. The first Friday of each month, free admission at Tamástslikt Cultural Institute, Pendleton. Details: 541966-9748. Music. Dayton Wine Works, 507 E. Main St. Details: 509-382-1200. From May-December, the “First Friday” ArtWALK Walla Walla. 5-8 p.m. Details: artwalkwallawalla.com The second Friday each month, acoustic jam. Skye Books & Brew, Dayton. Details: 509-382-4677. Live music. 7 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181. Live music. Backstage Bistro. Details: 509-526-0690.

Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. SATurdAy

Regular Events Each month the Blue Mountain Artists Guild in Dayton sets up a new exhibit at the Dayton Public Library. Details: 509-382-1964. MondAy Most Monday nights, live music at Vintage Cellars. 10 N. Second Ave. Details: 509-529-9340. TueSdAy “Trivia Game Night.” Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865. WedneSdAy First Wednesday of the month, wine tasting. Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Record your music. 5 p.m., Walla Walla Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. Music. 7-9 p.m., Walla Walla Wine Works. Details: 509-522-1261. Open mic. 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337. Karaoke. 8 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. ThurSdAy 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. 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337. Most Saturday nights, live music. Vintage Cellars, 10 N. Second Ave. Details: 509-529-9340. Live music. 9 p.m.-midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008. Live music. 7 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181. Live music. Backstage Bistro. Details: 509-526-0690. Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. SundAy Sunday Jazz Café. 3 p.m., Walla Faces. Details: 877-301-1181. Ragtime piano by Uriel. 4-7 p.m., Oasis at Stateline, 85698 Highway 339, Milton-Freewater. Details: 541-938-4776. Every Sunday through October, Living History interpreters portray the people of the past. 2 p.m., Fort Walla Walla Museum. Details: 509-525-7703.

CayUmaWa Golf Tournament at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Walla Walla Fair & Frontier Days

SepT. 22 The YWCA benefit dinner. 6 p.m., Pavilion, Walla Walla County Fairgrounds. Details: 509-525-2570. Victorian Ball to celebrate Walla Walla’s sesquicentennial. Reid Campus Center ballroom. Details: Kirkman House Museum or 509-529-4373. SepT. 22-23 The Instant-Play Festival presents student-written plays. Alexander Stage, Harper Joy Theatre, Whitman College. Details: 509-527-5180.

august 29-september 2 Davis shows & Carnival entertainment, animals & exhibits

Wednesday Night: Country Concert Thursday Night: Demo Derby Friday thru Sunday: PRCA Rodeo Thursday thru Sunday: Dance (Beer Garden) Friday & Saturday: Cowboy Cocktail Showdown (Beer Garden)

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SepT. 29

with Walla Walla Wines & sweet onions (south end grandstands)

The Gran Fondo includes a variety of events, including walking, horseback riding and cycling, which benefit cancer programs at Providence St. Mary Regional Cancer Center. Details: 509-522-5783.

Friday, Aug 31 • 11:30, 1:30 & 3:30 Saturday, Sept 1 • 11:00 IDOS Sanctioned Competition Sunday, Sept 2 • 1:00, 3:00 & 5:00

SepT. 28-30 Fall Reunion Weekend at Whitman College. Classes of 1987, 1991, 1992, 1993 and 2002. Details: 509-527-4373.

221108 CL

SepT. 21-23

Information: 509-527-3247 • wallawallafairgrounds.com Facebook: Walla Walla Fair & Frontier Days

Photos by Steve Lenz

Where in Walla Walla?

Last issue’s clue: Tickets are taken, smiles are shared, memories are made by walking through these gates. Where are they? Clue: This spot offers a fearless a mix of grind rails, ledges, a fly-box and a hubba to find four-wheeled nirvana. Contest rules If you have the answer, email it to rickdoyle@wwub.com, or send it to: Where in Walla Walla?, 112 S. First Ave., P.O. Box 1358, Walla Walla, WA 99362. The names of 10 people with correct answers will be randomly selected, and they will receive this great-looking mug as proof of their local knowledge and good taste.

Answer: Walla Walla County Fairgrounds Last month’s winners Katie Brave Julie Berley Charmaine Tan Tammy Milligan Janet Turner

Susan Copeland Carol Smith Malyn Osborn Rick Gerling Kelly Budau Wall a Wall a Lifest yLes 47

The area's largest group of primary care physicians and specialists.

Offering the best care right here at home.

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