healthy
lifestyles in the Walla Walla Valley
T H E VA L L E Y ’ S P E O PL E , W I N E & F O O D
March 2015
GENOMIC SEQUENCING
$3.95
PROVIDENCE ST. MARY REGIONAL CANCER CENTER TAKES ITS FIGHT AGAINST CANCER TO THE GENETIC LEVEL Supplement of the Walla Walla Union-Bulletin
504659
Bordeaux Meets New World... 100% Estate. 100% Sustainable. 100% Walla Walla. Serving Cabernet Sauvignon, Merlot, and our proprietary Bordeaux-style blend, “Trine.”
Sit. Sip. Enjoy the wine country view.
Our tasting room is open seven days a week between the hours of 10am and 4pm. We can be found just south of Walla Walla at 1704 J.B. George Road.
open 7 days a week from 10am to 4pm
Find us in Woodinville, too!
512766
3796 Peppers Bridge Road 509.525.3541 www.amavicellars.com
www.pepperbridge.com | 509-525-6502 | info @ pepperbridge.com
512722JU
Clay in POTTERY Motion STUDIO A Very Unique Gift Shop 2015
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, handmade pottery, raku lamps and so much more. Enjoy your visit with a beverage from our coffee shop.
4 consecutive years
2015
Studio & Gallery Open Everyday 541-938-3316
85301 Highway 11, Milton-Freewater, OR • www.clayinmotion.com WALL A WALL A LIFEST YLES 3
“Only Tokyo has more SONY® than Hot Poop” AMERICA’S #1 TV Jim Tackett NMLS # 498681
Cherie Engebretson NMLS # 1144689
Judy Hicks NMLS # 498670
High Definition - 32” up to 84”
HOT POOP Rock Solid TV & Stereo Systems
At Baker Boyer, we not only want to guide you to a brighter financial future—we want to get you there the best way possible. We make our loan decisions locally and get to know each of our clients personally.
It just makes sense.
514904
www.bakerboyer.com | 509-525-2000 | 800-234-7923
4 WALL A WALL A LIFEST YLES
Member FDIC
HOT POOP 511743JU
511741
Sold & Installed Since 1973 210 E. Main St.
Walla Walla • 525.9080 hotpoop.com
March Contributors Chetna Chopra is the associate editor of Walla Walla Lifestyles magazine.
ASSOCIATE EDITOR
Jennifer Colton-Jones is a freelance writer, award-winning journalist and purveyor of the interesting. She is most at home in the Pacific Northwest. WRITER
Steve Lenz is the designer for Walla Walla Lifestyles magazine. He has been a photographer and graphic artist for 20 years. He can be reached at stevelenz@wwub.com
MANAGING EDITOR
Michael Mettler is a brandmanagement consultant based in Walla Walla who is an unapologetic champion of food and wine. PHOTOGRAPHER
WRITER
PHOTOGRAPHER
Nick Page is a photographer, musician and history nerd. His creative background often influences his dramatic photographic style. He can be reached at nickpagephotography@ gmail.com
Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin. She can be reached at 526-8324 or karleneponti@wwub.com
Andy Perdue is the editor and publisher of Great Northwest Wine. He can be reached at andy@greatnorthwestwine.com WRITER
Brenden Koch is the managing editor of Lifestyles and Specialty Publications editor at the Walla Walla Union-Bulletin. He can be reached at 526-8304 or brendenkoch@wwub.com
WRITER
Visit the Walla Walla Lifestyles Website! wallawallalifestyles.com
WALL A WALL A LIFEST YLES 5
March 2015
tablee of contents tabl MARCH 2015
7
BACKYARD VEGETABLE GARDENING ON THE GROW
Growing your own vegetables is hot right now. Here are some tips for getting your garden ready for spring, as well as ideas for new varieties to grow.
11
TO YOUR HEALTH
14
WINE MAP
17
DINING GUIDE
18
PUTTING CANCER ON THE MAP
How accurate are the reports about how red wine can boost your health?
EDITOR
Rick Doyle A DV ERT ISING DIR EC TOR
Jay Brodt
M A NAGING EDI TOR
Brenden Koch
A SSOCI AT E E DI TOR
Chetna Chopra
PRODUCT ION M A NAGER
Vera Hammill
DE SIGNER / W E BM A ST ER
Steve Lenz
PRODUCT ION S TA F F
Know where to go to taste, buy and enjoy Walla Walla’s renowned wines. Where to go for fine fare. Genomic sequencing identifies cancer-causing mutations, facilitating more precise treatment.
24
DIABETES-PREVENTION PROGRAM COMES TO WALLA WALLA
26
JERSEY GIRL GOES GOOD
30
A COMFORTABLE CLASSIC
36
Early diagnosis of prediabetes can give people time to make lifestyle changes that may delay or prevent the onset of Type 2 diabetes. Former East-Coaster Kimi Galasso embodies the farm-to-table spirit in the Walla Walla Valley. Charlie and Bob Collins have owned the 1917 Berney Mansion since 1978, updating the home to make it more efficient and easy to live in. A HIDDEN GARDEN
James Blethen, Ralph Hendrix, Steve Lenz, Jason Uren SA L E S STA F F
Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman, 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
Kandi Suckow
COVER: Photo by istock.com/anyaivanova FOR E DI TOR I A L IN FOR M AT ION
Rick Doyle rickdoyle@w wub.com
Brenden Koch brendenkoch@w wub.com FOR A DV ERT ISING IN FOR M AT ION
Jay Brodt jaybrodt@w wub.com
Despite having a rock garden in his front yard, Duane Kusler is a fan of foliage, as evidenced by a plant garden hiding in his back yard.
38 CAN’T-MISS EVENTS 39 WHERE IN WALLA WALLA?
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Union-Bulletin.com
6 WALL A WALL A LIFEST YLES
PLEASE FOLLOW US
Food
Backyard vegetable gardening on the grow By Michael Mettler
Stock photo
If you are as tired of the winter doom and gloom as most of us are this time of the year, you are anxiously awaiting the official return of the spring season and all the glory it brings: flowering bulbs bursting forth in yards, trees budding out, lawns returning to their vibrant green hue, baby critters popping up left and right, longer days filled with sun, and, of course, vegetable gardening. Over the past few years, backyard vegetable gardens have become a trendy preoccupation throughout the United States. According to a recent study sponsored by the North Dakota State University Extension Office, 58 percent of Americans say they plan to grow some of their
own food in 2015, up from 35 percent in 2010. From cultivating hobby farms to putting in raised beds in the backyard to container gardening on the patio, growing your own food and eating as locally as possible is hot right now. Much of this growth is spurred by the
millennial generation, which has been quick to jump on the bandwagon of eating better, being kinder to the earth, and sourcing food more locally and more humanely than had their parents’ and grandparents’ generations. One great byproduct of the increased interWALL A WALL A LIFEST YLES 7
Food est in growing one’s own food is an interest in returning to cultivating heirloom fruits and vegetables. “Frankenfood” developed by Big Ag is beginning to fall out of fashion with consumers. While those perfectly round, uniformly sized, bright-red tomatoes at the grocery store might have looked appealing in 1997, consumers today realize the fruits and vegetables of years past are not only more appealing-looking for an Instagram photo, but also taste much better. Plus, nurturing plants with your own hands makes one feel like a modern-day Johnny Appleseed! If you are like many of us and are planning to sow a vegetable garden in 2015, now is the optimal time to start thinking about doing so. Cool-weather crops that thrive in spring and late fall can likely be seeded any time (either started indoors or directly in the garden), and gardeners who like to grow starts for warmweather crops indoors or in the greenhouse can do so immediately. Here are five easy steps to make your vegetable-growing operations a success this year, as well as recommendations on the most fun varietals to try in 2015.
Edible-gardening cheat sheet 1. Plan, plot and shop: Find a spot in your yard or patio that gets a minimum of six hours of sun per day. Sketch up a quick plan, and try your best to take into account how large the plants will be once they are fully grown. Spend some time visiting local shops and nurseries and checking seed company magazines and websites to figure out what appeals to you and will grow well in the area. (Semipro tip: The seed packages or plant tags will tell you anticipated spread and height, and suggested spacing.) 2. Amend that soil: Whether this is your first time planting or your 20th, it’s always beneficial to amend the soil to ensure it is rich with nutrients for plants. Adding a nice layer of compost and peat moss and mixing it deeply into the soil will ensure your new vegetables will achieve their full potential. 3. Plant, plant, plant: Whether you are sowing seeds or planting seedlings, try to plant either in the early morning or later at night, once the heat of the day has passed. Try to
plant seeds no deeper than the seed packages suggest, or, if starting with seedlings, ensure the root ball is slightly below your soil level. Make sure to water after planting. 4. Tend your garden and watch it grow: Throughout the growing season, you’ll want to ensure your plants are watered and weeded regularly to ensure all the water and nutrients are benefiting the crop. Try to avoid watering during the heat of the day. Stick to early mornings and the evenings. Consider investing in drip lines to reduce water waste. 5. Harvest and enjoy: As a rule of thumb, harvest your fruits and vegetables when they look the way they do at the local farmers’ market or grocery store. Pea pods should be lush, but not exuberant; lettuce should be harvested before going to flower; tomatoes should be colorful and have a slight give to the flesh — yet not mushy; zucchini should be picked before they become monsters (which can literally happen overnight!); and winter squash should have their stems dying off before harvest.
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Vegetables are ready for harvest when they look the way they do at the local farmers’ market or grocery store. 8 WALL A WALL A LIFEST YLES
Stock photo
Vegetables to invest in for 2015: It seems as though every year, seed companies have more and more “It” vegetables for consumers to check out. For the past decade, consumers have been the clear winners, as many of our forefathers’ favorite varietals are coming back into fashion. In addition to the great taste heirloom vegetables have, they, more often than not, also have striking colors, patterns and shapes that had fallen by the wayside in the modern agricultural community. If you are hunting for some unique and delicious additions to your garden this year, consider the following options. Many of these seeds can be sourced from local stores and nurseries, while you might need to procure others from seed companies.
Cool-weather crops — greens, brassicas and more Dragon’s Tongue arugula Broccoli raab Romanesco broccoli Savoy cabbage Snowball cauliflower Flamingo Pink Swiss chard Georgia collards Mustard greens Red Mizuna greens Nero Di Toscana kale Russian Red kale Buttercrunch lettuce Flashy Butter lettuce Oakleaf lettuce Tom Thumb lettuce Mâche
Purslane Giant Noble spinach Catskill Brussels sprouts Chinese pak choi
Peas and beans Lincoln garden pea Wando garden pea De Grace snow pea Golden Wax bush bean Aquadulce fava bean Kabouli Black garbanzo bean Christmas Pole lima bean Sunset runner bean Asian winged bean Chinese Red Noodle bean Tongue of Fire bean Pink Quartz bean
Root vegetables Chiogga beets Golden beets Atomic Red carrots Cosmic Purple carrots Cipollini onions Walla Walla Sweet Onions German garlic Hollow Crown parsnips French Breakfast radish Watermelon radish Golden Globe turnip
Cucumbers Chinese Yellowr Crystal Apple Delikatesse
WALL A WALL A LIFEST YLES 9
Food Tomatoes Amish Paste Arkansas Traveler Black Krim Black Plum Cherokee Purple German Pink Lemon Boy Mortgage Lifter Mr. Stripey Oxheart Pineapple Purple Bumble Bee San Marzano Sungold Cherry Yellow Brandywine
Eggplants Casper Early Black Egg Listada de Gandia
Peppers Albino Bullnose Goat Horn Golden Cayenne Oda Red Marconi Rooster Spur Sheepnose pimento Thai Red chili
Summer squashes Golden Crookneck squash Yellow Scallop squash Black Beauty zucchini Lungo Bianco zucchini
Melons Arkansas Black watermelon Dixie Queen watermelon Golden honeydew Charentais melon Healy’s Pride melon
Winter squashes Long Island Cheese pumpkin New England Sugar Pie pumpkin Acorn squash Blue Hubbard squash Buttercup squash Butternut squash Delicata squash Fordhook squash Mini Red Turban squash Red kuri squash
Stock photo
10 WALL A WALL A LIFEST YLES
Wine
To your health! Does red wine benefit your body?
How accurate are the reports about how red wine can boost your health? By Andy Perdue
Stock photo
It all started in 1991, when sumption of red wine (or grape “60 Minutes” aired a segment juice), which means one or two about “the French Paradox,” an glasses per day. Chad Johnson observation that wine must and Corey Braunel, owners of somehow be healthy because Dusted Valley Vintners in Walla the French have a low risk of Walla, have had a motto for sevheart disease — despite a diet eral years that goes something rich in cream, butter, cheese, like: “The first two glasses are red meat and other sources of for your health, and the second cholesterol and saturated fat. two glasses are for ours.” These days, hardly a week After the “60 Minutes” goes by without a study bestory on the French Paradox ing published that indicates aired in 1991, sales of red wine wine can help absolve us of skyrocketed, particularly in our dietary sins or cure us of the United States, where they our bodies’ ills. Heart disease, went up about 40 percent. It cancer, diabetes, high blood is interesting to note that in pressure, stroke, kidney stones, 1991, Washington winemakers obesity. You name it, and wine crushed 20,750 tons of white — particularly red wine — is wine grapes and only 5,250 pronounced as the elixir. tons of red wine grapes. By This also would seem to ex2012, red grapes moved ahead tend to dental care, says Dr. Sam of white in Washington for Castillo, a dentist and owner of the first time — 94,500 tons Castillo de Feliciana, a winery vs. 93,500 tons. on the south side of Stateline Certainly, many factors have Road near Milton-Freewater. played into Washington becom“Red wine tends to have ing a wine region that favors polyphenols,” he said. “And that red grapes, including higher blocks Streptococcus mutans.” prices for red wine. But the inStreptococcus mutans creterest in the purported health ates a sticky substance that can benefits of red wine undoubtcause tooth decay, Castillo exedly plays a part. plained. But compounds found Is red wine good for us? in red wine have been found to Medical experts and scientists have the ability to block this, he are uncertain. One 2012 study said. He added that red wine indicates that perhaps it’s all also can help limit periodontal the blue cheese the French eat disease. with their red wine that causes One doctor has prescribed red wine to more than 10,000 patients, claiming a He said with a chuckle that compound in it can cut the risk of stroke by about 20 percent. the French Paradox. he always prescribes TempraEither way, here is a runnillo — a red wine made from down of medical maladies and the Tempranillo grape, which was originally skinned berries, including blueberries, raspber- how red wine might contribute to our health. from Spain — to his adult patients. ries and grapes. According to various studies, The key piece of the health puzzle as it resveratrol is shown to reduce inflammation in Heart disease: According to the Mayo Clinic, relates to red wine is resveratrol, a naturally the body, and that can help in many situations. resveratrol and moderate alcohol consumption occurring compound found in the skin of darkThe key would seem to be moderate conmight increase HDL (good cholesterol), which WALL A WALL A LIFEST YLES 11
Stock photo
Wine
Red wine could help prevent damage to arteries and the brain, reduce inflammation, block the development of fat cells and reduce the risk of Alzheimer's.
can protect arteries from damage. At least one study indicates a person who already has heart disease cannot necessarily reverse it simply by drinking wine.
from non-Hodgkin’s lymphoma — a blood cancer — have a lower risk of the cancer coming back if they drink moderate amounts of red wine.
Stroke: Researchers at Johns Hopkins University say red wine consumption could help protect the brain from damage after a stroke, this according to studies done on mice. Again, resveratrol could be the key ingredient. A British doctor told The Guardian newspaper he has prescribed red wine to more than 10,000 of his patients, claiming it can cut the risk of stroke by about 20 percent.
Obesity: We have all been told that alcohol is nothing more than empty calories, but a researcher at Purdue University found that piceatannol, a compound similar to resveratrol, could actually block immature fat cells from developing. However, if you already are obese, the potential health benefits of red wine could be blocked. In other words, drink red wine to keep from becoming fat, but if you are already overweight, you’ll need to drop the pounds before red wine can help with your heart disease.
Cancer: According to the MD Anderson Cancer Center at the University of Texas, red wine can help reduce the risk of some cancers, thanks to resveratrol and its abilities to lower inflammation. Interestingly, researchers found that wines from grapes grown in cooler, moister areas tend to be higher in resveratrol. (The Walla Walla Valley has some of the highest rainfall in Washington wine country.) Again, moderation is a key, because excessive alcohol consumption has been shown to damage cells and actually increase the occurrence of cancer. Those who have recovered
12 WALL A WALL A LIFEST YLES
Dementia: While heavy drinking can increase the onset of Alzheimer’s, studies indicate moderate red wine consumption could reduce the risk. All of these can, of course, change when another study comes out. But for now, here’s a toast to your health.
512716
513784
Watermill Winery Premium Estate Wine
510876
Open Daily 11am-5pm 235 E Broadway Milton-Freewater, OR (541)938-5575
Handcrafted Hard Cider 512699
WALL A WALL A LIFEST YLES 13
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WOODWARD CANYON Tasting Room Open Daily Private Tastings by Appointment
7.
8.
9.
10.
11.
515338
12.
11920 w. hwy 12, lowden, wa 99360 www.woodwardcanyon.com 509.525.4129
se
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10
3
AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 www.amavicellars.com BASEL CELLARS ESTATE WINERY 2901 Old Milton Highway 509-522-0200 www.baselcellars.com
14 WALL A WALL A LIFEST YLES
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. 1st
9 th
11
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BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 www.bergevinlane.com BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com COLLEGE CELLARS 3020 Isaacs Ave. 509-524-5170 www.collegecellars.com DUMAS STATION 36226 U.S. Highway 12 Dayton, WA 509-382-8933 www.dumasstation.com DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com FIVE STAR CELLARS 840 C St. 509-527-8400 www.fivestarcellars.com FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546
14. JLC WINERY 425 B. St. 509-301-5148 www.jlcwinery.com 15. CAVU CELLARS 175 E. Aeronca Ave. 509-540-6350 www.cavucellars.com 16. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 www.lecole.com 17. LODMELL CELLARS 6 West Rose St., Suite 104 206-409-4395 www.lodmellcellars.com 18. 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.
19. MANSION CREEK 6 West Rose St., Suite 105 253-370-6107 www.mansioncreekcellars.com 20. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 21. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com 22. PLUMB CELLARS 39 E. Main St. 509-301-8694 www.plumbcellars.com 23. REININGER WINERY 5858 Old Highway 12 509-522-1994 www.reiningerwinery.com
30
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24. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 www.robisonranchcellars.com 25. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 26. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 27. SOLE ROSSO ESTATE WINERY 2158 Old Milton Highway 509-252-3504 www.sole-rosso.com 28. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 29. SULEI CELLARS 17 N. Second Ave. 509-529-0840 www.suleicellars.com 30. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 31. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 www.tamarackcellars.com 32. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 www.tempuscellars.com 33. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com 34. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 www.threeriverswinery.com
ll Wa To
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Frog Hollow
12 Mill Creek Rd.
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23
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Stateline Rd.
5
WASHINGTON OREGON
35. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com 36. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 37. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 www.watermillwinery.com 38. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 www.woodwardcanyon.com
Paid listings. To be included, contact Jay Brodt at jaybrodt@wwub.com WALL A WALL A LIFEST YLES 15
A Tasting Room and More Taste Wine Daily 1-4 Live Music Every Weekend
15 E. Main Street, Downtown Walla Walla www.sapolilcellars.com 501356
Visit the Walla Walla Lifestyles Website! wallawallalifestyles.com
1129 S 2nd Ave, Ste D • Walla Walla • 509-522-4777 Follow us on Facebook: www.facebook.com/WalllaWalla Hours: Mon-Sun 11:00 am - 2:00 pm, 4:00 pm - 8:00 pm 510238
Winery of the Year 13 consecutive years
Cabernet Sauvignon, Syrah, Merlot & Sauvignon Blanc 2014
Tasting Room open daily: 11:00 a.m.-5:00 p.m. 1793 JB George Road Walla Walla, WA 99362 509-529-0900 vapianovineyards.com
— Wine & Spirits Magazine
41 Lowden School Road, Lowden, WA 14 miles west of Walla Walla on Hwy 12 509.525.0940
www.lecole.com
Reserve Tasting Fridays 3pm • April to November Private, seated tasting and tour of the historic Frenchtown Schoolhouse Space is limited. Reservations at reservetasting@lecole.com
• One of Washington State’s first artisan, family-owned wineries
Taste our Reserve Wines by appointment
• Estate grown wines certified sustainable & Salmon Safe
Named Best Tasting Room
513207
Open Daily 10am – 5pm
“The tasting staff walks visitors through L’Ecole’s prize-winning lineup without pretense, a modest approach that’s
Named Best Bordeaux Blend in the WORLD over £15
refreshing.” — Seattle Magazine
2011 Estate Ferguson — Decanter World Wine Awards 513397
16 WALL A WALL A LIFEST YLES
Va Piano Vineyards WW Union Bulletin ad
Walla Walla
Dining Guide
The Brik Bar and Grill . . . . . . . . . . . . . . . . . . . . . . . 1415 Plaza Way, Walla Walla • 509-529-7999 Open daily, 11 a.m. If you're hungry for consistently fresh tastes, like home-cooked food, go to The Brik. All dishes are born when you order. Never frozen. Never microwaved. Even their chicken pot pie is handmade!
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 . . . . . . . . . . . . . . . . . 416 N. Second Ave., Walla Walla • 509-525-2677 • jacobiscafe.com Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m. Come “Mangia Mangia” in Walla Walla at Jacobi’s Café! At Jacobi’s Café you can enjoy our signature Italian cuisine and experience casual dining with customer service that is second to none. You may dine in our vintage train car or sit back and relax on our patio. Because when you are Italian Café & Catering thinking Italian ... think Jacobi’s!
Mill Creek Brew Pub . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 S. Palouse St., Walla Walla • 509-522-2440 • millcreek-brewpub.com Mon.-Sat., 11 a.m.-midnight; Sunday, 11 a.m.-9 p.m. For 15 years, Mill Creek has served locally brewed, handcrafted beers. You’ll find great values on the kid-friendly lunch and dinner menu, served inside or out on the largest patio in town. Local wines, daily specials and great atmosphere, all await you at Mill Creek Brew Pub.
Patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . . 725 E. Dayton Ave., Dayton, WA • 509-382-2625 Lunch: Wed.-Fri., 11:30 a.m.-1:00 p.m.; Dinner: Wed. & Thu., 4:30-7 p.m.; Fri. & Sat., 4:30-7:30 p.m. Named in “Northwest Best Places” as the only four-star French restaurant east of the Cascades, Patit Creek has been serving great cuisine — without the attitude — since 1978. While all the entrees are exquisite, their meat dishes are truly notable, especially the Medallions of Beef Hiebert. An imaginative wine list and remarkable desserts make Patit Creek a gem worth traveling for.
T. Maccarone’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 N. Colville St., Walla Walla • 509-522-4776 • www.tmaccarones.com Open daily, 11 a.m.-9 p.m. Welcome to T. Maccarone’s, a modern, Washington wine-country bistro influenced by classic Italian sensibilities. Join us in our downtown Walla Walla restaurant for a celebration of the senses – from the fragrant allure of white truffle to the warm spark of candles in our intimate dining room, let us help make your wine-country experience truly memorable.
South Fork Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1129 S 2nd Ave., Ste. D • 509-522-4777 Mon.-Sun., 11:00 a.m. - 2:00 p.m., 4:00 p.m. - 8:00 p.m. South Fork Grill is a small locally owned, comfortable restaurant. We are casual and friendly. We have outdoor seating and dessert case full of goodies. Come visit us and let us take care of you! It is what we love to do!
KEY
Thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 311 S. Ninth Ave., Walla Walla • 509-525-0971 Open 7 days a week from 11 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.
Breakfast
Kid-Friendly
Lunch
Outdoor Dining
Dinner
Under $10
Reservations Recommended Food Past 10 p.m.
$11-$25 Over $26
Paid listings. To be included, contact Jay Brodt at jaybrodt@wwub.com WALL A WALL A LIFEST YLES 17
Health
The Providence St. Mary Regional Cancer Center treats patients with new techniques developed through research on genes.
Putting cancer on the map
Genomic sequencing identifies cancer-causing mutations, facilitating more precise treatment. By Jennifer Colton-Jones / Photos by Nick Page Few words chill the soul like “cancer,” a singleword diagnosis that heralds a battle of life and death. But beneath the pain and tumors and fear may be a single switch, a gene that turned the wrong way and activated a process it wasn’t supposed to. Identifying that switch for each patient can change the way we think about, and treat, cancer, and the Providence St. Mary Regional Cancer Center is working toward that future. Providence Health and Services — including Providence St. Mary — has joined a 18 WALL A WALL A LIFEST YLES
partnership with NantHealth and the Chan Soon-Shiong Institute of Molecular Medicine to develop a network of genomic analysis — studying both DNA and RNA inside a person’s genetic code — and proteomics — studying proteins produced by genes. Providence is moving these techniques from research facilities into clinical treatment, using the tools to study a patient’s specific cancer and provide tailored treatment options. Dr. James Cunningham, medical director of Providence St. Mary Regional Cancer Center,
said doctors generally rely on the location of the tumor — lung cancer vs. throat cancer, for example — and how the cancer looks under the microscope to recommend treatment. But now, through whole-genome testing, doctors can add a molecular dimension to understanding a patient’s specific cancer. “When we look at cancers and classify them based on how they look under the microscope, we get a certain hierarchy of treatments. Genomic testing tells us the commonalities they have in the genes that might not be apparent
become less expensive as technology improves. He pointed to an example of how technology is the driving force behind bringing this process from the research lab into the cancer center. “When sequencing was first done, laboratories might dedicate a year to sequence a single genome. Now we do it all in an afternoon,” Cunningham said. “That’s amazing.” To complete the whole-genome testing, a sample of the patient’s cancerous material — either from a previous biopsy or a new procedure — is taken, sealed in a paraffin block and sent to the testing center. There, the genetic material is removed from the block, and the DNA is extracted and separated into a single strand. The strand is then chopped into fragments for sequencing, where a computer scans all the fragments, looking for and documenting mutations. Cunningham compares the process to editing a book. If the patient’s whole genome is made up of all the words and sentences in a book, each fragment is comparable to a sentence, and each genetic mutation is similar to a misspelled word. “Let’s say you took a sentence from a book and spelled out all the letters in all the words
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from the (physical) testing,” he says. For example, a stomach cancer might have more in common with a skin cancer at the genetic level. Instead of treating that cancer like a typical stomach cancer, doctors can prescribe a medication they might have overlooked because of the location of the cancer. This means a cancer that might have been treated through chemotherapy could instead be treated with a less invasive, more targeted medication. In addition to providing treatment options for the specific patient, the sequencing will help boost existing data on cancer mutations. Researchers have been compiling “atlases” of recorded genomes, activating genes and cancer implications, but the ability to use that information in a clinical situation is new. Under the Providence program, doctors could see how a medication affected a patient with a similar cancer, and use that information in their treatment of another patient. The procedure has widespread implications for science, but Cunningham says most patients take a more pragmatic approach, asking about effectiveness, side effects and cost. Mapping a genome currently costs about $1,000, but Cunningham expects the procedure to
March 12, 6:30pm “Myth Understandings” Little Watts Children’s Series presented by Adventist Health. $9/adult, $6/child.
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April 1, 7pm Works in Progress A staged reading of “A Gay SDA Play”
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Dr. James Cunningham is medical director of Providence St. Mary Regional Cancer Center.
in that sentence, looking for any spelling errors. Then, imagine if that book had 30,000 sentences, and we’re looking for spelling errors in every one of them,” he said. “We’re looking for spelling errors that we have a treatment for.” In the case of genes, those spelling errors act as molecular switches, activating in ways they should not, like a machine with its switches stuck in the “On” position or a computer program with an unresolved glitch. Identifying the switches is the first step, and can lead to a match with a targeted treatment. Cunningham says whole-genome sequencing works especially well for some cancers, such as lung cancer, where pharmaceuticals are available to combat the specific mutation. Just identifying the switches, however, does not automatically guarantee the patient can avoid chemotherapy and traditional treatments. 20 WALL A WALL A LIFEST YLES
Often, the mutations identified in the sequencing will not have a commercially available corresponding treatment. But, even in such cases, they might point to a pharmaceutical that, though not yet approved, shows promising results in clinical trials. A doctor cannot write a prescription for a drug in a clinical trial, but can present the patient with the option. In its first three months of testing, St. Mary has pointed two patients to clinical trials based on their whole-genome sequencing. One patient chose not to participate in the trial at this time; another has opted to, and is a candidate. A third patient was prescribed a commercially available medication doctors would not have prescribed without the information provided by whole-genome sequencing. In the early stages of its whole-genome sequencing program, the Cancer Center is focusing on patients with advanced cancer whose
primary treatments have failed. Many of these patients are elderly and may have other health issues that make chemotherapy dangerous or impossible. “These treatments are not yet ready to supplant chemotherapy,” Cunningham said, “but that day is coming.” Cunningham says he looks forward to a time when he will be able to do whole-genome sequencing for every patient as soon as cancer is detected. “Just think that we, a small community hospital, now have access to very state-of-theart molecular testing that gives us profound information,” he says. “We’re very excited to be able to offer this.”
health The waiting room at Providence St. Mary Regional Cancer Center.
A presentation board explains how genomic testing can be used in the treatment of cancer. WALL A WALL A LIFEST YLES 21
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Health
Sponsored by
YMCA’s diabetesprevention program comes to Walla Walla By Jessica Goldsmith
According to the Centers for Disease Control and Prevention, about one in three Americans is at risk for developing Type 2 diabetes. Twenty-six million adults and children in the United States have diabetes, with nearly 7 million who are undiagnosed. There are 79 million Americans with prediabetes, and only 7.3 percent of those have been told about it by their doctor.
'
All numbers represent data collected to date. 1) Does not include # of classes in Indiana prior to June 2010. 2) Includes Indiana’s 392 participants from 2005 – June 2010. Content courtesy of the YMCA.
If individuals can be diagnosed early enough with prediabetes, a classification of blood glucose level that is higher than normal but not high enough to be classified as diabetes, they can implement lifestyle changes that can delay or prevent the onset of Type 2 diabetes. Without intervention, prediabetes is likely to turn into diabetes within the next 10 years. Many risk factors contribute to the eventual diagnosis of Type 2 diabetes. These include being overweight, with a body mass index above 25; living a sedentary lifestyle; and aging, especially being 65 years or older. Other factors include having a family history of Type 2 diabetes and being of a certain ethnicity: You have a higher risk of developing Type 2 diabetes if you are black, Hispanic, American Indian, AsianAmerican or a Pacific Islander. A diagnosis of diabetes is often not taken as seriously as it should. In the South, it is 24 WALL A WALL A LIFEST YLES
sometimes referred to as having “a touch of the sugars.” That excess sugar can do some major damage to your body. Left untreated, diabetes can cause heart disease — including creating a higher risk of stroke, high blood pressure and congestive heart failure. It can also cause nerve damage, which may feel like tingling, numbness, weakness or pain in the extremities, and can lead to foot amputations. Diabetes can lead to blindness, caused by cataracts, glaucoma or retinopathy; seizures and coma; gum disease; kidney disease; and gastroparesis, or taking too long to empty the stomach’s contents. Type 2 diabetes often starts as insulin resistance. Insulin is a hormone made in the pancreas that assists with metabolism. With the help of insulin, once food is broken down to glucose, a form of sugar, cells can absorb it and use it for energy.
Insulin resistance occurs when the body produces insulin but does not use it efficiently. Therefore, glucose builds up in the blood, and the body continues to require more and more insulin to do the same job a smaller amount could handle previously. The pancreas has a hard time keeping up. Thankfully, there is good news. Diabetes can be prevented by making some simple lifestyle changes. These include choosing healthier food options and adding 150 minutes of physical activity at a moderate intensity per week, such as a brisk walk might provide. The American Diabetes Association has stated that losing just 7 percent of your body weight can lower your risk for Type 2 diabetes. For a 200-pound person, this would mean losing 14 pounds. The National Institutes of Health conducted a clinical trial that studied the difference be-
YMCA’S DIABETES-PREVENTION PROGRAM CAN I PARTICIPATE? USE THE FOLLOWING CHECKLISTS TO FIND OUT IF YOU ARE ELIGIBLE TO PARTICIPATE: Please check each box that is true:
I am at least 18 years old I am overweight (BMI > 25)* I am at risk for developing type 2 diabetes or have been diagnosed with prediabetes† by a health care provider
DO YOU HAVE ONE OF THE FOLLOWING LAB VALUES OR DIAGNOSIS? Please check each box that is true:
A1c: ________ (must be 5.7% - 6.4%) Fasting Plasma Glucose: ________ (must be 100 - 125 mg/dL) 2-hour (75 gm glucola) Plasma Glucose: ________ (must be 140 – 199 mg/dL) Prediabetes determined by clinical diagnosis of Gestational Diabetes (GDM) during previous pregnancy
AT-RISK WEIGHT CHART Height Weight (in pounds) 4'10"
129
4'11"
133
Prediabetes means your blood glucose (sugar) is higher than normal, but not yet diabetes. Type 2 diabetes can be delayed or prevented in people with prediabetes through effective lifestyle programs. Take the first step. Find out your risk for prediabetes.1
5'0"
138
5'1"
143
TAKE THE TEST – KNOW YOUR SCORE!
5'2"
147
5'3"
152
5'4"
157
5'5"
162
ARE YOU AT RISK FOR DEVELOPING DIABETES?
YES
NO
Answer these seven questions - for each “Yes” answer, add the number of points listed:
Are you a woman who has had a baby weighing more than 9 pounds at birth?
1
0
Do you have a parent with diabetes?
1
0
5'6"
167
Do you have a brother or sister with diabetes?
1
0
5'7"
172
Find your height on the chart to the right. Do you weigh as much as or more than the weight listed for your height?
5
0
5'8"
177
5'9"
182
Are you younger than 65 years of age and get little or no physical activity in a typical day?
5
0
5'10"
188
Are you between 45 and 64 years of age?
5
0
5'11"
193
Are you 65 years of age or older?
9
0
6'0"
199
6'1"
204
6'2"
210
6'3"
216
6'4"
221
TOTAL POINTS FOR ALL “YES” RESPONSES: If you scored a 9 or higher, then you may be at risk for prediabetes or diabetes, and may qualify for the program. This does NOT mean you have diabetes. You will need a blood test to confirm if you have diabetes. If you have a blood value in the normal range, you will not qualify for the program even if you meet at-risk qualifications.
*Asian individual(s) BMI > 22 †Individuals who have already been diagnosed with either type 1 or type 2 diabetes do not qualify for this program. 1 Based on Herman WH, Smith PJ, Thomason TJ, Englegau MM, Aubert RE. A new and simple questionnaire to identify people at risk for undiagnosed diabetes. Diabetes Care 1995 Mar;18(3);382-7. Copyright © 2012 by YMCA of the USA. All rights reserved.
tween individuals undergoing an intensive lifestyle-intervention program focused on weight loss, those taking Metformin (a medication that helps control blood sugar levels) and those taking a placebo pill. The groups taking either Metformin or the placebo also received information on nutrition and physical activity. The study showed a reduction in the onset of Type 2 diabetes by 58 percent in the group undergoing the intensive lifestyle intervention, with a 71 percent reduction for those 60 or older. The group taking Metformin reduced their risk by 31 percent, and the treatment was most effective for individuals between 25 to 44 years of age. Based on the results of the study, the YMCA developed a Diabetes-Prevention Program that could be translated to a group setting in the real world. The yearlong program is delivered by a trained lifestyle coach, with 16 weekly educa-
tional sessions followed by monthly sessions for the remainder of the year. The two main goals of the program are a body-weight loss of 7 percent and increasing physical-activity minutes to 150 per week. The group provides a supportive environment where individuals learn from and motivate each other. Some of the topics that are covered during the weekly sessions include healthy eating, being active, tipping the calorie balance, problem solving and managing stress. Many insurance companies are now offering this as a covered health benefit. The Walla Walla YMCA began this program here in January. Each group consists of eight to 15 participants. Our hope is to have at least one program running in English and Spanish every 16 weeks. The Walla Walla YMCA also offers an exercise class for individuals with Type 2 diabetes or at risk of developing Type 2 diabetes.
For more information: Jessica Goldsmith is a BMAC AmeriCorps member at the Walla Walla YMCA and is the program coordinator for the YMCA’s Diabetes-Prevention Program. Contact her at 509-525-8863 or jegoldsmith.americorps13.14@ gmail.com
WALL A WALL A LIFEST YLES 25
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People
A Renaissance Woman at heart, Kimi Galasso can be spotted all over the Walla Walla Valley. Several of her evenings each week are spent at the popular Saffron Mediterranean Kitchen in downtown Walla Walla, where she works the front of the house. She also grows on her farm, Stones Throw, much of the produce used in the restaurant.
Jersey girl goes good By Michael Mettler / Photos by Steve Lenz
A loud and vivacious character (likely a side effect of her East-Coast upbringing), Kimi Galasso is an unabashed champion of eating locally, sustainably and deliciously. A pixie haircut and an infectious laugh are her calling cards, and help make her a favorite with guests at Saffron Mediterranean Kitchen, where she works as a server, and at the Downtown Farmers Market as she concocts freshly squeezed juices and hawks sustainably grown produce from Stones Throw Farm, which she co-owns with her husband, Christopher. She is, perhaps, the poster child of the farmto-table movement in the Walla Walla Valley. Raised in Red Bank, N.J., Kimi spent many of her formative years working as a carnie on the Jersey Shore getting acquainted with the 26 WALL A WALL A LIFEST YLES
sounds, sights and smells of pork roll and Italian sausage sizzling on open grills, the cacophony of beeps and zings emanating from the many amusement parks and video arcades up and down the esplanade, the frenzied shouts
of booth workers trying to capture the interest of passers-by and the fist-pumping and jeers of over-tanned Jersey Shore-birds strolling down the boardwalk. It is there she began to learn the ins and outs
of the food-service industry, especially on the and cheeses she was using in the restaurant. band decided to try their hand at farming, and production side. After honing her skills at the “Meeting the producers, hearing their stobegan to search for land. They found that land shore for several years, as a high school student ries and understanding that each beautiful in the Puget Sound region was expensive until Kimi opened a small café on a commuter rail squash I was cooking was something they you got fairly far away from Seattle, and limited line headed into New York City. She produced had been lovingly tending to for six months, in what could be grown, so Kimi started to look fresh, handmade salads, soups and sandwiches really began to put food into perspective for at locations in California and Oregon before to feed the throngs of Jerseyites en route to me,” she said. stumbling upon Walla Walla. work in Manhattan’s financial district. Soon, she and other kitchen staff from Lark “There was something really magical hapAfter a few years of runpening in Walla Walla ning her eatery, Kimi sold the at the time,” said Kimi. establishment and briefly “Amazing chefs and moved to Boston to study foodies from Seattle had at Northeastern University. been showing up and Soon realizing she wanted to opening restaurants and get back to cooking, she reloworking in wineries. cated to San Francisco to atWaitsburg was showing tend the California Culinary exciting signs of life as Academy. the team at Whoopemup During her time there, Hollow Café set up shop Kimi holed up with three and Jim German was roommates in a tiny studio scouting the town for apartment in the Tenderloin his new bar. The energy District while taking any was right.” cooking job she could get her She and Christohands on. Often working as pher made the decision a kitchen rat at three restauto move to Walla Walla. rants at a time, she quickly They quit their jobs, became an expert at shucksold their house in Seing fava beans (apparently attle and moved east the kale of the early 2000s). for better weather and She vividly remembers longer growing seasons. some advice given to her by Within six months the Julia Child while she was in duo had purchased their cooking school: “Julia told first farm, Stones Throw, us that young cooks have to Baskets of winter squash from Stones Throw Farm arrive daily at Saffron this time of the off Frog Hollow Road. cook, and was she ever right. I year to be used in dishes ranging from soups to pastas to spreads for the mezze platter. For five years, the think I was cooking 25 hours pair farmed this swatch a day during my time in San Francisco. It was began venturing to farms on their days off to of land in a serene setting with a commanding fantastic!” “help” with farm work. view of the Blue Mountains. As the years wore Following the realization that the Bay Area “Really, it was just the farmers tolerating on and their reputation grew, it became evident was too expensive for her to make a decent livus as we allegedly volunteered for them. We that a larger space was needed, so a couple of ing working in kitchens, Kimi made the move often wouldn’t show up until 11 a.m. with our years ago the farm relocated to a new plot a north to Seattle on a whim. There she began coffee and egg sandwich in hand, and really few miles from their old space. working with renowned chef Johnathan Sund- were pretty worthless until about 1 p.m. when Around the same time, Kimi and Christostrom at Earth & Ocean in the W Hotel while we would pick a few weeds and look for more pher co-founded Blue Valley Meats to ensure also pulling shifts at Tom Douglas restaurants coffee. By then, most of these farmers’ workdays that grass-fed, pesticide-free, locally raised and Columbia City Bakery. In 2003 she folwere ending,” she said. “In retrospect, it was meats would be readily available to people lowed Sundstrom to Lark, the new restaurant really nice of them to put up with us.” in the Walla Walla region. As part of the projhe was opening on Capitol Hill. These experiences on the farm nonetheless ect, they built a United States Department of At Lark, the goal was to work hand in hand awakened a part of Kimi’s soul, and after spendAgriculture-certified processing facility, which with local artisans, farmers and foragers to ing much of her life in kitchens, she decided gave them the opportunity to sell their meats highlight the freshest options available each she needed something new to do in the food to restaurants and markets. season in the Puget Sound region. During her community. The farmers she had been workAt Blue Valley, they prided themselves on four-year stint at Lark, Kimi developed a deep ing with always seemed like incredibly happy being able to provide cut-to-order meats for respect for the farmers who toiled day in and people, which she found refreshing. customers. Kimi also loved being able to eduday out to produce the fruits, vegetables, meats After discussing options, she and her huscate the public on how to use different cuts WALL A WALL A LIFEST YLES 27
People of meats, regularly doling out tips on braising techniques and crafting a tartar. This past summer, due to time constraints, Kimi and Christopher sold their ownership stake in the shop. After starting the farm, Kimi felt compelled to get back to her roots in food service, as she genuinely enjoys sharing her passion for food with others. But the time had come for her to move to the front of the house. She joined the team at Saffron, which afforded her regular interaction with food-loving patrons and helped bring her food experience full circle. She is able to start her days early, working on the farm, harvesting produce and making deliveries around town, and end them serving food from her farm to guests at the restaurant. At the end of the day, Kimi’s goal is to be able to provide healthy, wholesome, locally grown food to people in the Walla Walla area. “I love to feed people,” she said, “and my current path allows me to blur the lines between making a living and providing enjoyment for people in my community and visitors alike. I’m in an enjoyable place.” Keep an eye out for her this spring at Saffron and local farmers’ markets.
Kimi’s favorite dishes in Walla Walla:
Trois Salad from Brasserie Four: “Such a simple salad, but so satisfying! I love the mixture of carrots, beets and fennel root.”
Kimi’s top vegetable picks for 2015: Rockstar Salad Mix: Kimi has spent the past four years developing this signature mix that grows well in Walla Walla without any pesticides, has a delightful flavor profile and lasts for weeks in your refrigerator. Wild nettles Dry beans
Kimi’s favorite meats from Blue Valley Meats: Chuck roast: Perfect for braising and making hearty stews Pine Street Sausage: Developed by Kimi, this sausage is chock full of garlic and parsley. Smoked hams: East-Coaststyle, the hams are lightly smoked, juicy and decadent.
What Kimi cooks on her day off: “I really love a simple pot of beans. I use a mix of dry beans (scarlet runner beans, heirloom pintos, kidneys), and add some chicken stock, bay leaves and thyme from the garden, and let it simmer for hours. It is such a tasty and hearty little stew for cool evenings.”
Winter at Stones Throw Farm is the slow time of the year, but Kimi and her husband, Christopher, keep busy taking care of the creatures on the farm, amending the soil and starting seedlings in their greenhouse to prepare for the busy season ahead.
Lahmacun from Saffron Mediterranean Kitchen: “I can’t get enough of this flatbread. It is a Turkish street food with a roasted tomato and chili pepper purée, spiced lamb, chopped parsley and some 28 WALL A WALL A LIFEST YLES
beautiful lemon oil. So delicious!”
Chile relleno from the Walla Walla Worm Ranch: “What is better than being able to get amazing Mexican food and fishing tackle in one spot!?” Marshmallows from the Colville Street Patisserie: “They count as a meal, right?”
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With Banner Bank’s All-in-One Custom Construction loan you can Banner Bank’s 97% financing loan remodel your current home or build program can help you remodel your the home of your dreams. Call us current home or buy the home of today to get moving! your dreams affordably. Let’s create tomorrow, together.
Union-Bulletin.com
2014
Darcy Henry
Loan Processor 11 S. 2nd Ave
dhenry@bannerbank.com office 509.526.8702 LaRae Martin
NMLS# 507141 11 S. 2nd Ave
lmartin@bannerbank.com office 509.526.8706
Member FDIC
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LaRae Martin
NMLS# 507141 11 S. 2nd Ave
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ITEM # 158.14 © 2015 SPRING VALLEY VINEYARD, WALLA WALLA, WASHINGTON 99362
Darcy Henry
Loan Processor 11 S. 2nd Ave
Let’s create tomorrow, together. lmartin@bannerbank.com office 509.526.8706 Member FDIC
dhenry@bannerbank.com office 509.526.8702
Gretchen Kofler
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2014 gkofler@bannerbank.com office 509.524.5014
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WALL A WALL A LIFEST YLES 29
Union-Bulletin.com
2014
Homes
The Berney Mansion, the home of Charlie and Bob Collins, is lovely in any season. The surrounding grounds make it seem more rural than urban.
A comfortable classic By Karlene Ponti / Photos by Nick Page
The 1917 Berney Mansion at 709 Berney Drive had passed down through generations in the Berney family until Bob Collins purchased the home in January 1978 and became the home’s first owner outside the family. Bill Berney had been a family friend of Bob, and was also acquainted with others in the neighborhood at the end of Pleasant Street, so moving there felt natural for him. Charlie and Bob Collins, current owners of 30 WALL A WALL A LIFEST YLES
the mansion, were married on the mansion’s grounds. Bob, an area native, has had a diverse and extensive career. He farmed, was a major general in the Air Force, was an airline pilot, then raised Shetland ponies. At one point, Bob
even made a run for the Washington state Senate. Berney Mansion is a 7,600-square-foot stucco house, originally with four stories and six bedrooms. Now it has four bedrooms, a library,
a sewing room and a music conservatory on the second floor. It also has a children’s recreation room on the top floor. The home has a large porch, wrapped around two sides, and accented with pillars. Adding to the gracefulness of the structure, there are balconies on the middle floor, on the north and west sides. The Collinses did a remodel, but didn’t change much structurally, as the home is solid and in very good condition. Most changes made through the years were to make the home more efficient and easy to live in. To do this, the kitchen was relocated from the basement to the main floor and updated, and a breakfast nook was walled off. “When I moved in, the kitchen was in the basement. There was an old cookstove and a dumbwaiter to pull it up for serving,” Charlie
said. This goes back to the original days of the home, when the inhabitants had kitchen help for meal preparation and service. Charlie enjoys the dining room with the original wallpaper and woodwork. “They could be the original WhitehouseCrawford built-ins,” she said. Bob says he loves the front room with the fireplace; it’s where they spend most of their time. This is in keeping with the original design of the home: You would socialize in the front rooms, relax in a sitting room, or just be in the parlor to converse. “There’s no room for a TV,” Bob said. The home already had some antiques, but it never hurts to have more. Charlie loves clocks of all shapes and sizes, and has a lot of them. “That could drive some people out. The
last 10 years, we’ve gone to auctions and estate sales,” she said. “We’ve redone the house, and now it’s full.” The house has a formal entryway decorated with pictures of ponies, and an office with lots of built-in closets and a pot-bellied stove. Along the way to getting settled in and updating the house, Charlie and Bob had a disaster happen quickly and unexpectedly: The oil heater in the basement blew up and ruined many of the things stored around it. The whole area had to be cleaned and restored. In the basement is another feature uncommon in today’s homes: a functioning well. The couple installed a new pump so they could be self-sufficient for many years to come. There is also a large room for canning, and a sizable space for laundry. WALL A WALL A LIFEST YLES 31
Homes
The large home has striking woodwork and is full of antiques.
The master bedroom is made up of two rooms combined. The bathroom was dark wood, now painted white to be much brighter. Charlie prefers some areas to be lighter. Upstairs, there is a guest room that’s done in blue and another that’s done in soft yellow. During the remodel, they also renovated the downstairs bathroom and shower. Charlie and Bob also made some cosmetic changes to the house to update its look, such as pulling up carpet to reveal the oak and fir flooring. The large recreation room on the top floor still has rough wood beams and floor, but the couple insulated and drywalled it to make it into a playroom for their children and grandchildren. The home was a sanctuary when it was new. Now, many years later, it still fulfills that role. Serene rooms with many original details provide a comfortable, classic environment for the Collins family.
Careful attention to detail is evident in the home's décor.
32 WALL A WALL A LIFEST YLES
The formal dining room still has its original wallpaper.
Large windows let in natural light to brighten the interior.
WALL A WALL A LIFEST YLES 33
Homes
The home has many areas where you can sit down, read or just relax.
Bedrooms and guest rooms are bright and comfortable. 34 WALL A WALL A LIFEST YLES
Upstairs windows provide a sweeping view.
The rec room downstairs is designed for fun family competition. WALL A WALL A LIFEST YLES 35
Secret Garden
Duane Kusler's well-tended garden features lots of plants in a small space.
A hidden garden By Karlene Ponti / Photos by Nick Page
At first glance, the salmon stone in the front of Duane Kusler’s home at 509 E. Troutdale Ave., College Place, might suggest Kusler lacks an interest in greenery. Actually, just the opposite is true: There is a lovely “plant garden” hidden in the back. The salmon stone in the front replaced a lawn that was too difficult to maintain. “For five years I fought it,” Kusler said. Then out went the grass and in came the rock. The center section includes Blue Star juniper and a healthy red barberry. The greenery is hidden in the backyard — evergreens and foliage of different shades, heights and textures. One of Kusler’s favorites is a large bush with deep-green leaves that turn a dark pink and red later in the season. 36 WALL A WALL A LIFEST YLES
Kusler has gardened for years. Initially, his efforts were directed toward flowers. He grew hundreds of dahlias and other blooms for his late wife, June, at their former home on Reser Road. Now he’s focusing on different types of greenery; lots of plants in a small space are a gardener’s delight. The deck near the garden is decorated simply with a table and chairs where Kusler can write and study. A large wind chime provides music with the breeze in the cooling shade of the garden.
Kusler decided the best way to deal with the small front section was to get rid of the grass and put in colorful rock.
The garden has a great deal of variety in color and texture. WALL A WALL A LIFEST YLES 37
MARCH
• Walla Walla University presents the Honor Band Festival Concert. 4 p.m., Walla Walla University Church. Details: 509-527-2563.
• Celebrate the anniversary at Wildhorse Resort & Casino in Pendleton with an evening of fireworks. Details: 800-654-9453.
MARCH 12
MARCH 15
• The Adventist Health Little Watts Children’s Series of Family Entertainment presents “Myth Understandings.” 6:30 p.m., Gesa Power House Theatre. Details: phtww.com
• Walla Walla Valley Bands in their 25th Anniversary Concert Gala. 3 p.m., Walla Walla Community College Performing Arts Auditorium. Details: 509-301-3920.
MARCH 4
MARCH 13
MARCH 21
• A contra dance, an old-fashioned country dance. 7-9 p.m., Reid Campus Center Ballroom, Whitman College. Details: 541-938-7403.
• Blue Mountain Brix and Brew festive benefit auction offers plenty to celebrate with entertainment, a beer and wine social and more. 5:30 p.m., Running T Ranch, 802 N. Touchet Road. Details: 509-382-4825.
• An old-fashioned country dance. No alcohol. 7 p.m., beginners’ instruction; 7:30 p.m., dance. 810 C St., near Walla Walla Regional Airport. Details: 541-938-7403.
• Theatresports presents teams of comedians in an improv comedy match. 7:30 p.m., Gesa Power House Theatre. Details: phtww.com
MARCH 29
NOW THROUGH APRIL 15
• Sheehan Gallery hosts the exhibit “The Hand + the Machine.” (Closed Spring Break, March 16-27.) Whitman College. Details: 509-527-5249. MARCH 1, 21, 28 • Team penning provides roping and riding excitement. Walla Walla County Fairgrounds. Details: 509-527-3247.
MARCH 5
MARCH 13-15
• Cellist Sally Singer will perform for the “First Thursday” concert. 12:15 p.m., St. Paul’s Episcopal Church, 323 Catherine St. Details: 509-529-1083. • The Whitman Visiting Writers Reading series continues with Sharma Shields, author of “The Sasquatch Hunter’s Almanac.” 7 p.m., Kimball Theatre, Whitman College. Details: whitman.edu • Walla Walla University Music Department Showcase. 7:30 p.m., Walla Walla University Church, College Place. Details: 509-527-2563. MARCH 5-8 • A performance of “Rosencrantz and Guildenstern Are Dead.” Harper Joy Theatre, Whitman College. Details: 509-527-5180. MARCH 5-8, 13-15 • Walla Walla Community College Theatre Arts presents performances of “Our Town.” 7 p.m.; March 8 matinee: 2 p.m. WWCC China Pavilion. Details: 509-527-4575.
• Walla Walla Community College Rodeo, kids rodeo and cowboy breakfast. Lots of fun and excitement, and great rodeo action raising funds to help prevent child abuse. Walla Walla County Fairgrounds. Details: 509-527-4255. MARCH 14
Submit your event
• Walla Walla University presents the Choir and Orchestra Concert. 4 p.m., Walla Walla University Church. Details: 509-527-2563.
Send your event details to Karlene Ponti: 509-526-8324 or karleneponti@wwub.com
Regular Events TUESDAY • “Trivia Game Night.” 7 p.m., Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865. WEDNESDAY
MARCH 6-8
• Wine tasting, first Wednesday of the month. Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
• The annual Connie Combs Barrel Racing Clinic. Walla Walla County Fairgrounds. Details: 509-527-3247.
• Music. Rogers’ Bakery, 116 N. College Ave., College Place. Details: 509-522-2738.
MARCH 7
• Record your music. 5 p.m., Open Mic Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. • Karaoke. 8 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. THURSDAY • Comedy Jam. 8 p.m., Wildfire Sports Bar at the Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
• The Moms’ Network Fundraiser features stand-up comic Maryellen Hooper. 7 p.m., Gesa Power House Theatre. Details: phtww.com
• Quarter Horse Association-sponsored Schooling Show. Walla Walla County Fairgrounds. Details: 509-527-3247.
• First Friday of each month, free admission at Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748. • Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800654-9453. • Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. • Music or DJ. Music: 9 p.m., DJ: 10 p.m. Marcy’s Downtown Lounge, 35 S. Colville St. Details: 509-525-7483. • Music or DJ. 10 p.m., Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865. SATURDAY • Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800654-9453. • Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
FRIDAY
• Music or DJ. Music: 9 p.m., DJ: 10 p.m. Marcy’s Downtown Lounge, 35 S. Colville St. Details: 509-525-7483.
• Pianist Carolyn Mildenberger. 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
• Music or DJ. 10 p.m., Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865.
38 WALL A WALL A LIFEST YLES
SUBMIT YOUR EVENT
Photos by Steve Lenz
Where in Walla Walla?
Clue: This scene is seen from a parking lot off which Walla Walla street? 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 greatlooking mug as proof of their local knowledge and good taste.
Last issue’s clue:
Last month’s winners
Answer:
Beth Kreger Nancy Ann Melhus Margaret Scott Ray Hansen Cindy LoianconoBrownell
This fence prevents one from crossing over to the Other Side. What property does it protect? Mountain View Cemetery
Liz McCracken Joanna Lanning Judith Fortney Mark Ewert Alice Lightle
WALL A WALL A LIFEST YLES 39
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