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The Giving Garden

Growing more than wine!

GOOD VIBES ONLY Life | Style | Community

Summer 2019


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TLM SUMMER 2019 Editor & Graphic Design | Mary Taylor Deputy Editor | Margo Buchan

life 2

Editor’s Note


Good Vibes Only


Patty Wagon Taps


How to Eat Clean

style 12

Skin Savvy Style


Pools to Plates

community 22

The Captured Creative


Read Local Reviews


The Giving Garden


Taylored Listings


Pictured | Erin Sagadin Photography by Meghan Rickard



Amanda Hickman Bri Plewman Erin Sagadin Ivone Garza Rene’ Groom Roberta Chalaris-Davis Shae Frichette

Aaron Theisen Bri Plewman Clarisa Gonzalez Jackie Sharpe-Ravella Rene’ Groom

PUBLISHED BY TAYLORED LIVING MAGAZINE, LLC © SUMMER 2019 3911 W 27TH Avenue Ste. 101 #93 Kennewick, WA 99337

editor’s note Mary Taylor


was eleven years old when Alabama came out with a song that hits home for many of us today. In 1992, Roger Murrah and Randy VanWarmer wrote the lyrics, “I’m in a hurry to get things done... Oh I rush and rush until life’s no fun… All I really gotta do is live and die...But I’m in a hurry and don’t know why.” Appropriately, they released the song at the tail end of summer just as everyone was starting to switch gears from those relaxing summer days to the restless energy that fall can bring. At that time, summer was a rite of passage for me. Fourth grade had consumed my world, and summer was the only thing keeping me from my next big adventure: official 5th grade status! While I didn’t care much for the “schooling” part of the academic year, I did bask in the glory of being one of the biggest kids on campus. Fortunately, my parents knew the drill that year, and, as always, signed me up for camps and tennis tournaments, and planned numerous trips to help distract and unwind me from the rigors of my school experience. Without summer, those academic years (already a blur) would have been something even worse: unremarkable. Just as high waisted jeans and bellbottom pants regularly cycle back into everyday style, our need for summer and slowing down is cyclical. Summer is the official season for us to pause and hit the reset button as it breaks up the busy blur of academics and careers that can consume us. Ideally, it would be nice for us to be able to hit that reset button whenever it seems necessary, but realistically the world that we live in keeps spinning round and round at the same pace despite our personal needs. Since this is today’s reality, summer “break” has never been more essential to our mental health and acuity as well as to that of our children. In this summer’s issue, you’ll find that we cover how you can reset your spiritual energy through the practice of burning sage and smoke-cleansing your home; we also present tips on how to entertain guests outdoors, some indulgent summer recipes, an article on multi-purpose fashion, and one of my all-time favorite hobbies, gardening. I find that there is always something new to experience and learn when we give ourselves permission to take the time to do it! My challenge for you is to consciously pause and take the time to experience something new this summer- so that you too, will enjoy a remarkable life.

Yours truly,

NEW Printable DOWNLOADS! 15 Piña Colãda vs Chí Chí 2 0 R o b e r t a ’s S a n g r i a M a rg a r i t a 2 5 C h o c o l a t e Z u c c h i n i B re a d

Every time you see this printable download icon by Pookifont you can visit and print your favorite recipies!

GOOD VIBES O N LY Written by Erin Sagadin Photography by Meghan Rickard



oft tendrils of smoke waft up from the herb bundle in my hand and gently dissipate throughout the room. Fleetwood Mac plays in the background as notes of herby rosemary, soft lavender and earthy sage mingle. I walk around the room moving the smoke around me and thinking about the mood I want to foster in my home. It’s almost time to get the kids from summer activities, and I’ve taken a few moments to center myself and create an atmosphere of good vibes for the evening. For centuries, cultures all over the world have used smoke and the burning of herbs in sacred ceremonies as well as in everyday household tasks. Indigenous peoples of the Americas use sacred white sage in their spiritual ceremonies. Known as “Smudging,” this sacred, Native American ritual is deeply spiritual, with specific traditions and rites, and should only be performed by Indigenous Peoples. Because of the appropriation of “smudging” by non-indigenous peoples, sacred white sage is becoming endangered due to over-harvesting. European cultures have used “Smoke Cleansing” or “Fumigation” for very different, less spiritual purposes. Traditionally, common kitchen herbs were burned to purify homes, people, and animals. European cleansing rituals were a part of everyday life and health care instead of a specific spiritual practice. Being of European ancestry, I call my practice “Smoke Cleansing.” The recent popularity of smoke cleansing has made it much easier to find the tools and ingredients necessary to make this a part of everyday modern life.


As a gardener, I grow the herbs I use right in my own backyard! Because my garden supplies my kitchen as well as my rituals, I use culinary herbs and flowers that grow well in the Tri-Cities: culinary sage, lavender, rosemary, thyme, and mint. If you want to grow your own herbs but don’t have a garden, most of these plants are well-suited to container gardening. If, however, you do not want to grow your own, the fresh herb selections at local stores like Yoke’s and Fred Meyer work just fine for making bundles. Herb bundles are easy to craft and just take a bit of practice. Gather the herbs and flowers you would like to use, some sharp scissors, and some sturdy cotton string. Take your string and tie a slip knot in the end, leaving a 3 inch “tail.” Gather your herbs into a bundle, aiming for a 1/2 to 1-inch diameter. If your bundle is too small, it will burn too fast, and if it is too big, it won’t dry thoroughly. Once your herbs are bundled, hold them in your hand and slip the knot around the bottom of your bundle, pulling it tight. Wrap the string around the bundle, working from the bottom to the top and then back down, criss crossing the string. The herbs will shrink during the drying

process, so make sure to tighten the bundle more than you think you need to. Finish your bundle by tightly wrapping around the bottom and tying the ends together using the tail you left. Trim the bottom end of the bundle, and hang it in a cool, dry place for about a week. Once the bundle is dry, you are ready to smoke cleanse! You need to ventilate the room you’ll be cleansing, so throw open as many windows as you can.

Take your dried bundle, a heatproof dish, and a lighter or matches, and go to a quiet place in your room. Get comfortable and take a few moments to center yourself. Think about the vibe you want to create. I will often use my ritual to “reset” my home and myself if we’ve had a rough morning, or after a party, or if I just need an

attitude adjustment. This helps me create a happy, peaceful vibe in my home. Take a few deep breaths until you feel centered, then light the end of your herb bundle. Let it burn for a few seconds, then gently blow it out. Slowly, thinking about the mood you want to create, move around your room gently waiving the bundle to allow the smoke to reach every corner of the room. When you’re done, either place your bundle in the dish and allow it to burn out, or gently stub it out for later use. Go back to your quiet space and take a few more deep breaths thinking about the mood you have brought into your home. No matter your religious or spiritual leaning, smoke cleansing is open to all. If you would prefer to pray before and after, do it! If you want to sing or dance, feel free! If you want to smoke cleanse to the sounds of Stevie Nicks or Taylor Swift, you can! The ritual of smoke cleansing can be modified to complement any spiritual or religious practice. The most important thing to remember is that it’s about inviting good vibes into your life and home!


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Things to Remember while smoke cleansing your home

Never leave smoke bundles unattended and never use them in an unventilated space. Always use a heat-proof dish when burning herbs. Always make sure your herbs are completely extinguished before putting them away. If you are unsure about using a particular herb, do thorough research first. Do not breathe the smoke directly in to your lungs. Be aware of people with allergies and asthma, as smoke can sometimes be irritating. Use what you have on hand. You don’t need special tools or equipment! Be sure to not clip too much of your herbs when harvesting; take leaves just from the top so the plant will continue to produce for you. Have fun and be Good Vibes Only!





Taylored Living Magazine, LLC and its contributors are not responsible for any damage to persons or property in connection with this feature. In other words, exercise common sense. Safety first!

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Patty Wagon Taps Written by Amanda Hickman | Photography by Meghan Rickard | Assisted Photography by Bri Plewman

We are the Hickman sisters, Amanda

and Josie. We created Patty Wagon Taps, the first mobile horse-trailer bar conversion in the Tri-Cities area. Starting this business while raising our children has been a true test of our grit and determination, but apparently we are stubborn mules because here we are! We are live! Our business name is inspired by our grandmother, Patty, (while at the same time being a wonderful play on the words “paddy wagon”). As kids, we spent every summer on our grandparents’ Montana ranch--learning the meaning of work ethic as well as the power 8

of faith and appreciation. We fell in love with the freedom that comes with that way of life: it became a brand on our souls. Gram always had room at her table, a cold beer in the fridge, and a reason to celebrate. She now lives in assisted living, but that hasn’t diluted the fact that she is country, western, and ALL class. Her welcoming spirit is what we envision and strive to bring to our business. As much as we would like to claim credit for coming up with this brilliant business idea, it is not original. It was brought to our attention by a friend in Wyoming (where Amanda lived for five years). Then began our

countless hours of searching Pinterest and Instagram where we found inspiration from so many amazing bars across the nation, decided that this is something we really wanted to do, and discovered that it was something the Tri-Cities was missing. With a ton of help from family and friends, we took a 1979 custom stock-trailer and converted it into a BYOB (bring your own beverage) vintage mobile bar for rent/hire. This means that you buy the alcohol, and we provide the bar, bartenders, decorations, and games! Not only are we a super cute aesthetic addition to the community,

Pictured: Sisters Amanda and Josie bartending in the back of the Patty Wagon while Stella Brantingham and Otto Tebay enjoy a Root-beer out front.

we have awesome refrigeration: The Patty Wagon is equipped with a Kegerator that fits one full size keg or two half-size kegs, a beverage cooler for any canned or bottled drinks, and a wine cooler. The rental comes stocked with the bar-tool kit needed for a fully functional bar. Currently, we are working on adding a Keg Cart to our fleet for those events that need additional keg space! Supplementary services that we offer include a non-alcoholic beverage station, bartending services, plasticware, travel, and yard games. If you desire more staging presence than the basic décor package, we happily work with lo-

cal vendors to provide balloons and fresh flowers. We are a unique business! We are a mobile bar with top-of-theline beverage refrigeration--much needed in the desert of Washington. We can plug into an outlet or plug into an inverter generator. So, wherever you need a bar, we can roll there. All we ask is that you give us a fairly flat place to park and space for our fifteen-foot trailer. We have finally finished creating a space where people can gather in awe and celebration--to find that welcoming comfort everyone found in Patty’s Montana home! We like to think that renting us is renting a little

piece of that “country class” our world needs. We aim to provide freedom for our clients by taking away the stress of organizing the bar and beverage experience, and we guarantee we will be the trending social aspect of any party!

For more information visit


How to Eat Clean in a Fast Food World. Writing and photography by Rene Groom

Local eateries are finding unique ways to balance the “slow food” movement of the ‘90s with the “eat clean” movement of today. While the slow food era taught us to be mindful of the distance our food travels and the importance of supporting local farmers, eat clean pushes us to consider how that food is prepared. More and more local restaurants and chefs are pairing with local growers to put the best food on their/our plates! We invite you to come with us for a tour as we introduce you to a few that we have met:

Farmer’s Cup Coffee Shop Owned by Tallman Family Produce, the Farmer’s Cup Coffee Shop is located off exit 165 in Boardman, Oregon. Not only do they celebrate small family farms, but also the culture reminiscent of days gone by where one could walk into the community diner to find farmers talking about the weather and the condition of their crops. Just outside the coffee shop doors, visitors can find Tallman Family Produce and fruit in season. Their breakfast sandwiches have farm fresh eggs provided by fellow farmers/ranchers Jake and Lara Neiffer of Neiffer Triangle 4 Ranch in Lexington, Oregon. The Neiffer 10

Pictured: JT Tallman | Tallman Family Produce

Triangle Ranch also offers grass-fed beef, free-range chickens, and more. You can find them at

GRAZE A Place to Eat For the sandwich, soup, and salad crowd, GRAZE is a must on your list. Their sandwices are a colorful, creative, and fun as area owners John and Becca Lastoskie. Whether it is their slow-cooked meats, homemade tortas, or perfectly stacked veggies, there is something for everyone to enjoy. While you do not need to be a “foodie” to appreciate their menu, those who are will appreciate the creative way their food is prepared. Chef Brian Mahan and staff are busy cooking, braising, baking and blending in the GRAZE Kitchen in Walla Walla that supplies all four GRAZE eatery locations (Walla Walla, Richland, and Kennewick).

GRAZE partners with M and J Martinez Gardens out of Milton Freewater, Oregon. M and J Martinez Gardens can also be found at the Walla Walla Farmer’s Market.

PUBLIC HOUSE 124 Looking for that Gastro Pub where “everyone knows your name?” Check out PUBLIC HOUSE 124 in Walla Walla. Visitors will be greeted by owners Mathew Price Huntington and Jim Sanders as they weave throughout their space creating their own unique brand of community. While Chef Chris Teal and Sous Chef David Ponti’s open-air kitchen dominates the right side of the room, Mathew Price Huntington’s liquid elixirs hold down the left side. Chef Chris brings his creative menu to life through his passion for giving old classics a “new face.” Chris’ love for the food he prepares begins with his passion for

the garden. When Chris isn’t in the kitchen, you can find him in the garden at A.R. Teal’s Produce. “It’s a team venture here at PUBLIC HOUSE 124,” says Teal. “People love the atmosphere as much as they love the food; the combination of old classics with a twist, old and new friends, and local food is what brings them back.”

Wine O’ Clock Wine Bar and Bistro Our Bistro pick has it all: it is as perfect for a casual lunch date as it is for date night. Wine O’clock Wine Bar and Bistro in Prosser, Washington, has deep roots in area Farmer’s Markets. Prior to opening the doors at the Bistro in 2009, Susan Bunnell (owner) was active as a vendor at local farmer’s markets. The Bistro’s outside dining is surounded by eighteen raised beds of herbs and edible flowers used in Bunnell’s dishes, while inside Julia Child fans are delighted to see loops of old clips of the famed chef playing silently on the television. Wine O’clock Entrees are perfectly paired with Bunnell Cellar’s famed wines. Susan and executive chef Kyle Meinecke still shop local Farmer’s Markets and utilize area growers such as Stacey Gingras of Buggirl’s Garden (Prosser), Connie Crawford of Crawford Farms (Prosser), and Hayshaker Farm (Walla Walla).

Pictured: Chef Chris Teal tending to his garden A.R Teal’s Produce (a garden named after Chris’ grandpa Teal.)

(There are far more chefs in our area providing “Clean Plate” menus. We encourage you, while visiting any of the places listed above, to ask who they recommend for you to try next.) Bon Appetite! -Rene Groom

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Skin Savvy Style Written by Briana Plewman | Bri Plew Photography | Styled by Emma Trenchard Excessive ultraviolet exposure

With summer temperatures

roaring, it’s easy to forget to take care of your skin in the Tri-Cities heat. According to the Skin Cancer Foundation, skin cancer is the most common form of cancer in the United States. This makes covering up, while temperatures are at their extremes, crucial to your wellbeing. Thankfully, there are many stylish ways of keeping your summer outfits fresh and your skin healthy! 12

can damage both the outside and

Sunglasses Top off any outfit by adding a pair of sunglasses to protect your eyes from harmful UV rays. Wearing sunglasses decreases the likelihood of permanently damaging your vision. Dan Perdue, an Optometrist at Mid-Columbia Eyecare Center in Pasco, states, “The best way to protect your eyes is to wear a hat with a brim and sunglasses that block BOTH UVA and UVB rays. The price, style, or brandname are not as important as the fact the lenses should block 99 to 100% of UVA and UVB rays. Most parents are diligent in making sure their children wear sunscreen when outdoors to avoid damage to the skin. These same precautions should be taken for their eyes.

inside of the eyes. Too much sun can lead to: •

Photokeratitis - a sunburn of the eyes.

Pinguecula and Pterygiumgrowths that form on the sclera (white part of the eye). These growths are cosmetically unappealing, and can affect the vision.

Cataracts- an internal clouding of the eye. Everyone will eventually develop cataracts, but increased ultraviolet exposure causes cataracts to grow faster and at a younger age.

Macular Degeneration-scarring of the retina that can lead to blindness. This is the most severe damage the sun can cause because it is irreversible, and there is no cure.”

Tri-Cities’ One of a Kind Dining Pictured | Breanna Guerrero (hat) and her momma Donna Holloway (scarf) Threads Fashion Boutique | Kennewick

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Floppy Hats Floppy hats are super helpful in the harsh sun. These hats are triply effective because they shield your face, eyes, and ears from direct exposure! Whether you are shopping, sitting outdoors at a restaurant, relaxing by the pool, or on vacation, floppy hats are a GO-TO!

Summer Scarves Want the secret to summer fashion success for summer 2019? Summer scarves! Thin, light-weight scarves are the perfect accessory for keeping the sun from burning your chest, or really any skin that might need a little extra shielding. Aside from the protection that scarves offer, they also add the perfect pop of color to a simple outfit. Consider pairing a scarf with a flowy skirt or colorful Bermuda shorts the next time you want to dress up a plain tee-shirt or blouse!

Flowy Pants A quick and easy go-to in the summer is flowy long pants (lightweight of course). Although linen is an amazingly breathable fabric to wear in the heat, you should know that it does not offer the same UV protection as do other fabrics. The more loosely woven the clothing is, the less UV protected you will be. Synthetic fibers such as polyester and nylon are finely woven, giving you more protection against the sun’s rays.


from clothing, remember that there are other ways you can protect your skin from the sun’s rays this summer! Always be conscious of your environment, and use what protection is available to you! If there is shade, or you have an umbrella, make sure you stay under it as much as possible. Creating more layers between you and the sun will help protect your skin more than just clothing or sunscreen alone.” -Bri Plewman 13

On the bright side,

The Skin Cancer Foundation reports (in general) the more vivid the color of your clothing, the greater the protection! So, wear all of the bright colors you want this summer!

Model Logan Jackson

Piña ColAda vs


Are you team rum or vodka?

Many associate the Piña Colãda and its trio

of ingredients, pineapple, coconut and rum, with Hawaii; however, the actual beverage originated in Puerto Rico. While I’m a fan of this trio, I’ve learned that I enjoy my Piña Colãdas on the lighter and refreshing side but still sweet. That’s why I’ve switched out the traditional coconut crème with dairy free coconut milk--with a bit of banana to give me the sweetness that I crave without the heaviness that crème can bring. The Chí-Chí, which I first experienced belly up at a dive bar on Front Street in Lahaina with my sister-in-law, Tara, simply swaps out rum for vodka. That’s why all you need is a solid ratio of blended pineapple, coconut, and banana that allows you to take your pick between the classic Piña Colãda and its SIL, the Chí-Chí, all summer long! Written by Mary Taylor | Title Photography by Jackie Sharpe Images 15


½ cup frozen pineapple ½ cup dairy free coconut milk (sweetened, if they have it) ¼ cup pineapple juice ½ medium/ripe banana

THE BOOZE 1 ounce of Rum for the Piña Colãda 1 ounce of Vodka for the Chí-Chí (Or put in an ounce of each to get a little crazy!)

THE DIRECTIONS Take the base and blend it in a blender until you have a smoothie consistency. Add in the booze right before serving.

PRO TIP Collect your brown bananas over time by cutting them up, adding them to a gallon freezer bag, and freezing them! Frozen, ripe bananas are great for smoothies.


Pools to Plates 5 tips to entertain guests in the backyard all summer long!

Written by Roberta Chalaris-Davis, Interior Design, It’s All in the Details | Photography by Meghan Rickard

1.) Select a Menu


ecause the days are longer, and nights are so glorious that a well-planned event can create memories that will last a lifetime, I believe that summer is a time best spent filling our yards with family, friends, and neighbors. It’s fun to encourage guests from different social circles to intermingle. As work friends meet church friends and old high school buddies mix with kids’ parents and crazy uncles, you can be the reason someone makes a new friend! But, before you start sending out the invites, here are 5 tips to have in mind the next time you’re planning to entertain guests in your backyard! 18

When hosting a gathering, I always like to start with the menu: it can be as classic as burgers and hot dogs, or you can grill up a variety of flatbreads and veggies. The options are limitless! That is why I suggest to start your menu with something unique to you. We all have that one food that sets us apart and I know you do too. So, build your menu around that particular food! I happen to make an amazing Caesar Salad; my friends love it, and it’s always requested, so many times I will grill chicken or salmon, buy freshly baked croissants, make my salad, and I have a quick meal to share. However, I decided to plan today’s menu around my Chipotle Dip (the kiddos call it “Mom’s Secret Sauce.”) It is so good! I grilled up a few steaks and served the sauce with freshly grilled tortillas, chopped onion, and a bit of cilantro: instant and fabulous Street Tacos! With a little homemade fresh salsa and corn salad on the side, the menu was complete. As an added bonus, most of the ingredients can be prepared in advance!

Details | Mud Pie Double Salsa Dish $27

2.) Select a Setting

Details | Europe 2 You Color Block Vase

Small $108, Large $133

Your table setting can be casual or elegant: anything goes! It’s summer, and you can make your own rules! I like to stick with a color palette, and yes, rainbow is a “color palette.” However, all-white is what I’ve chosen for today, and it is very much inspired by the two new vases that I just got. In using all white on my table, I like to add textures such as seagrass placemats or burlap. I also like to add in natural woods, for example by employing cutting boards as serving trays. I also like to use lots of greenery and floral touches for that added pop! Real flowers are best, but you can use what you have on hand (that could be either artificial pieces or shrubbery trimmings from your yard, for example.

3.) Create Continuity Draw your guests in with your table settings, but don’t limit your creativity to just your dining space: stretegically set up other snacking, appetizer, and conversational areas as well as drink stations for convenience and continuity around your yard to keep your guests mingling before they sit for the main meal.

4.) Anticipate Needs

Make sure that if you are hosting a summer party around a pool, guests know the pool will be open and ready for them! Have you ever been to a party outside where the pool was for decoration only? On a really hot summer day that pool will beckon you, and you will wish you had your swimsuit, so be a good host and have extra towels and sunscreen available for your guests to grab. Even better, make them easily accessible so your guests won’t have to ask for them!

5.) Don’t Forget the TUNES Last of all, don’t forget the music. It does set the mood from relaxing to lively…today I’m serving Street Tacos and Sangria Margaritas, so I’m choosing lively!


Roberta’s Sangria Margarita served in a tilted glass pitcher from It’s All in the Details is a Street Taco’s Best friend.

Details | Tilted Glass Pitcher Small $38 Large (pictured) $60

Roberta’s Sangria Margarita 1 cup Reposado Tequilla

*Make Cilantro Simple Syrup:

1 cup Cilantro Simple Syrup*

2 cups Water

1 cup Margarita Lime Mixer 1 bottle Sauvignon Blanc 2 Oranges, Juiced 1 Lime, Juiced

2 cups White Sugar

4 bundles Fresh Cilantro

Bring to boil, and reduce by half

Sliced Lime, Oranges, and Jalapeno NOTES |

Take seeds and veins out of the jalapenos to reduce the heat factor!

Make the Cilantro Simple Syrup a day in advance so it has time to chill! 20

This summer, bring books wherever you go! A child’s mind is always eager to learn. Read together every day this summer to prevent your child from losing months of valuable reading skills.

Have you read with a child today?

It’s the most important 20 minutes of your day!

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The Captured Creative Brittany Nylund

Written by Ivone Garza | Photography by Clarisa Gonzalez

Pictured: Brittany Nylund sits in her shop located at 710 George Washington Way | Richland, WA

Certainly, Growing up knowing what our talent is, is not a gift that a lot of us are blessed with.


growing up and having that talent become our career is something that few people get the chance to do. Brittany Nylund, however, is one of the few people that did get that opportunity. Nylund has been crafting since she was a little girl. “I don’t even know what age I was, but as long as I can remember, we spent evenings in the shop--building and painting,” says Nylund. Her inspiration came from her father who would spend evenings with his daughter building and crafting their own unique pieces. “He would build a lot of furniture, trailers, and little sheds…as I got a little bit older, I started creating my own things like home décor, lamps, and signs for my room.” Brittany Nylund grew up in the small town of

and now owns a little shop in Richland, WA. “I always wanted to do it [my own shop], but I never thought that it would happen. Then my mother-in-law told me that she wanted to start her own [shop] too, so she started looking for buildings, and we found this one,” says Nylund. Branches of Home is a small shop located on George Washington Way. The store is full of home décor items like clocks, tables, signs, and homemade candles. “We have vendors who do concrete candles, concrete planters, woodworking, wine barrels, furniture…just a little bit of everything. We like to stick to the farmhouse theme,” says Nylund. Branches of Home also gives the Tri-Cities communities the opportunity to order any type of furniture, from coffee tables to barn doors, which they will then custom-make. “All of our stuff is just unique, it is not something that you can go and find at a regular home store,” says Nylund. You can also find some of their unique crafts at different local events throughout the year, for example Sugar Beet Junction, Pickin’ Tri-Cities, and Love of Junk in Walla Walla. They hope to be representing their shop in a few more events over the summer. “My personal quote that I live by is ‘She believed she could, and so she did.’ It always reminds me of how far I’ve come, and to never give up because anything is possible if you try hard enough,” says Nyland.

Perham, Minnesota, where she spent a lot of time fishing, camping, and hunting with her family. After high school, she attended Minnesota State Community and Technical College. She received a nursing degree, and shortly after graduating, she followed her family and moved to Washington State. Shortly after meeting her husband, Lyle, Nylund realized that they both had the same crafting hobby. “We went on a hike, and he got some sticks and driftwood, and carved out some holes with sticks for pegs, and it became this cute coatrack that we still have in our home. Everything just took off from there!” Brittany Nylund sold her first craft pieces when she was eighteen to friends and family. She hasn’t quit since then 23

#READ LOCAL REVIEWS Selected book: Darkened Local Author: Blake Channels Reviewed by: Mary Taylor Genre: Fantasy, Mystery, Romance

I purchased the book Darkened, written by a local Tri-Cities author who goes by the pen name of Blake Channels, through Amazon Prime for $14.99 with free shipping. Although the book is also available on Kindle, I have a preference for paperback. Pleased with Amazon’s quick delivery, I also enjoyed the “soft touch” paper used for the cover. Available to readers now, Darkened is described as “a gripping love story” about a woman named Emma who bears physical markings on her body during the daytime from actions that occur in her dreams. The mystery is finding out how these markings appear on her, and more intriguingly, who the person is that causes them. Originally, I was prepared for a fantasy romance novel with a twist of mystery. However, after reading Darkened, I wouldn’t classify this book as a romance novel at all. The author clearly sets the stage for a fictional mystery, but for me and my interpretation of “romance” (which nears the likes of “erotic”) I would chalk the “romance” part up as a sweet love story that frames a darker and more intense subplot. I do believe Darkened might have several unpleasant “triggers” for anyone who has ever experienced a sexual assault, stalking, or kidnapping, and would not recommend this particular novel for them. I was hesitant to select this book for review because the main narrative explores the romantic relationship between Emma and Nate--a man who replaces the lead detective assigned to Emma’s home invasion case. Being a former detective myself, I find that it’s harder for me to stay interested when so much of a novel is based around a career I once had. And frankly, I’m over the less than realistic notion that 24

the fixer, detective, hero of the story etc. is always male. However, the author has a way of including the profession vaguely enough so that plausibility and my interest was maintained. Throughout Darkened, the development of Emma shadows the likes of “50 Shades.” The self-conscious, but beautiful and smart, career-driven young woman with relationship problems is predictable, but I enjoyed the author’s original twist of her “sensitive powers” along with her closeted neurotic persona. Furthermore, I was drawn into the development of Emma’s career and that of those with whom she works. As Emma’s career evolves, so does the list of potential suspects, and so continues the mystery. Although this book clearly establishes that Darkened is a fictional fantasy from the beginning, I was impressed by the range of emotions that the author was able to capture in me as a reader. I especially enjoyed the scene in which Emma’s deceased father makes his final appearance. The authenticity of the moment nailed my emotional Achilles heel and ended the novel on an extremely satisfying note.

“For a book that supports a local writer, I give Darkened 4 out of 5 stars, and recommend that you add this book to your summer reading list!” -Mary Taylor

If you are a published author that is local to the Tri-Cities or surrounding areas and would like to have your publication reviewed by me, please send a paperback or hard copy to the address provided. Submissions are not guaranteed to be reviewed. Any review published within Taylored Living Magazine, LLC is based upon the personal opinion and taste of the editor, Mary Taylor. Although, the purpose behind #Read Local Reviews is to support and promote our local authors, the honesty and integrity of every review (whether it is positive or negative) is of highest priority.

Taylored Living Magazine, LLC ATTN: Read Local Reviews 3911 W 27th Avenue, STE 101 #93 Kennewick, WA 99337

Photo by Aaron Theisen

Chocolate Zucchini Bread

Photo by Jackie Sharpe Images

Recipe by Mary Taylor

Baking Time | 1 Hour Difficulty Level | Easy Other Materials Needed | 2 bowls, strainer, and (2) 5”x9” loaf pans (greased)


of the most abundant crops that I grow in my garden here in Kennewick is zucchini. My family loves it as a stirfry, steamed with a little butter and salt, grilled on the barbeque, or shredded to add vitamins and texture to pretty much anything I bake! Enjoy this delicious zucchini bread with a little honey butter for breakfast, or chilled by itself as a scrumptious summer snack!



• 2 ½ cups flour • ¼ cup natural, unsweetened 100% cocoa powder • 1 tsp baking soda • ½ tsp baking powder • 1 tsp salt • 2 tsps cinnamon • 2 cups sugar • 3 eggs • 1 cup vegetable oil • 2 cups shredded zucchini (pat zucchini dry to remove excess moisture) • 1 8-oz can, crushed pineapple (drained)

Preheat oven to 350 degrees In the smaller of the two bowls, combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. In the larger bowl, combine the sugar, eggs, vegetable oil, zucchini, and drained pineapple. Slowly incorporate the small bowl dry ingredients into the larger liquid bowl by folding the dry ingredients into the liquid base. Divide the batter between two greased loaf pans. Bake for 45 minutes, or until a tooth pick comes out clean. 25

The Giving Garden Written by Shae Frichette | Photography by Aaron Theisen

Growing up in rural South Carolina, summer was my favorite season of the year and still is. Humidity was merely mist in the air and didn’t distract from running outside and playing in the neighborhood. Dandelions were plentiful, fireflies were like pets, and crickets chirped through the night like a well-orchestrated choir. Every kid had either a big wheel or bicycle or some sort of toy with wheels that they received for Christmas, or perhaps it was a hand me down. Times were simple and seemed easy. When we were hungry and tired from playing, we’d run to some neighbor’s small garden for cucumbers and watermelon. Watermelon was one of my favorites to garden. They grew large and I swear weighed just as much as I did. The best mornings were getting up early to pick them so they could sit in the fridge and be chilled perfectly by lunch time. We also grew cantaloupe, okra, collard greens, tomatoes, sweet potatoes and more. As our family grew and we consumed more, our garden grew. One summer, my family decided to expand our garden exponentially. My dad purchased an old tractor to disc the soil and create the rows, and my mom and the kids planted the seeds. We tried some newcrops like corn, turnips and mustard greens. In just a few weeks, we had a flourishing garden with more than enough food for our family, neighborhood and friends. As our garden was thriving, our 26

family began to face some severe health and financial challenges, and the situation was not getting better. The following year, we had to sell the old tractor and didn’t get to plant the large garden. Food became scarce, especially during the winter, and for the first time, I experienced hunger. I quickly felt the impact hunger had on learning, playing and enjoying life. But through the help of local churches and our community, food began to show up at our home, and I’m grateful to my community for helping us in our time of need. Because of my experience with gardening and gain in community support when I needed it most, I developed a healthy awareness of natural resources and

individual contribution. My love for gardening was set aside as I entered college and then moved to a large city, but the desire to grow vegetables and share never left. Now being in the Tri-Cities, I find blessings throughout our community in many ways. It’s a beautiful place to live and visit with wonderful natural resources and mindful people. There is nice warm weather most of the year, good jobs, nice places to eat and a vibrant wine region. But even with all of the success in our community, we still have needs. When I learned that one in four children struggles with hunger in our region and there was a need for fresh produce at our local food bank, I knew I could help. In 2016,

Pictured | Kelly and Tim Hightower along with Shae Frichette enjoying a glass of RosĂŠ at the Hightower Cellars Giving Garden on Red Mountain | Benton City

I asked my neighboring wineries if they would join me in growing food to support our local food bank. Eleven wineries and a vineyard raised their green thumbs to help and the Giving Garden Project was born. We worked closely with the Benton City Food Bank to learn what vegetables they needed, and then the wine community divided the list and volunteered to grow the food. Some wineries selected cool season crops so we could get started early and provide food right away. These crops included a variety of lettuces, kale and snow peas. Others built and prepared raised gardens for warm season crops. This included tomatillos, peppers, tomatoes, cucumbers, eggplant, herbs, strawberries and squash. WSU Master Gardeners were a huge help with providing guidance and feedback on plant nourishment and crop care. Once 28

the gardens were off and growing and vegetables were ready to be donated, a neighbor, Simon Wells, volunteered to pick up from the wineries and drop off at the food bank. Each week, we picked the produce from our gardens, and Simon graciously showed up with a smile, ready to serve.

Simon kept up with the poundage from each winery and provided updates. We partnered with Ki-Be Middle School for their Community Day and welcomed a group of students out

to the gardens to help plant, manicure (pull weeds) and repair irrigation. In the first year, the Giving Gardens donated over 1,000 pounds of fresh vegetables to the Benton City Food Bank. Winery guests also visited the gardens and learned how they too could contribute to the food bank through the Grow a Row program. In addition to growing and donating food, the wineries became aware of other needs at the food bank and collaborated to host an intimate food and wine experience in conjunction with the Tri-Cities Food Bank called The Giving Garden Progressive Soiree with the purpose of raising funds. This evening event started at Anelare, then progressed to Frichette Winery, Hedges Family Estate, and Hightower Cellars. Each winery hosted food and wine plus provided a tour of their Giving Garden. With 30 guests, the event raised the funds to purchase

two freezers for the Benton City Food Bank. With the success of the event and the Giving Gardens, the wineries were eager to keep going the following year. The second and third years were also a success with over 1,500 pounds of food donated both years to the food bank, and the Giving Garden Progressive Soiree grew and raised even more funds to purchase or replace equipment or make repairs for the food bank. Now in its fourth year, the wineries have their gardens planted and the work is ongoing to produce food for the food bank. Participating wineries include Anelare, Col Solare, Double Canyon, Frichette Winery, Hedges Family Estate, Hightower Cellars, Purple Star Winery, and Tapteil Vineyard Winery. At the start of the fourth year for the Giving Garden project, these wineries are excited at the chance to give back. I personally feel blessed to get to be a part of this project and grateful to also have my family involved in growing food. When I see my son planting seeds with me, it reminds me of my favorite childhood pastime and how the experience of giving to the earth so it gives back to your community and you seems so natural. I’m glad to get to pass this on to him and watch him grow to give back.

“This Giving Garden project is great for the earth. It’s great for the community. It’s great for the gardener and I’m tickled pink to get to be a part of it.” - Shae Frichette

For more information about the Giving Garden Project, check out the Benton City Giving Garden Facebook Page.



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Taylored Living Magazine | SUMMER 2019  

36 pages, full color and local to Tri-Cities, WA and surrounding areas.

Taylored Living Magazine | SUMMER 2019  

36 pages, full color and local to Tri-Cities, WA and surrounding areas.