Health and Home 8/6/2018

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BEAUTY It’s closer than you think.

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DECOR DELIGHTS • BREAD FOR BEGINNERS LIVE, FROM SPOKANE!

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FROM THE EDITOR SPOKANE • EASTERN WASHINGTON • NORTH IDAHO also at inlander.com/health&home

Stay Connected Email Health & Home Editor Anne McGregor at annem@inlander.com.

The conversation continues on the Inlander Facebook page, and stay in touch with us at Inlander.com/Health&Home.

DON HAMILTON PHOTOS

Patience Takes Practice

BY ANNE McGREGOR

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confess that while I do take pride in making lots of food from scratch for my family, I don’t mind using a mix to bake a cake or relying on a seasoning packet to assist with a marinade. And instead of carefully whipping cream, I’m open to squirting some from an aerosol can to top a sundae any time. I guess I’m not good with delayed gratification.

That’s why I’m certain I wouldn’t have the patience to design and build a house, but I admit to some pretty serious home envy when I see the amazing results. Two area homeowners were kind enough to share the journey of their homebuilding process with Health & Home. Their stories (page 24) are both daunting and inspiring.

We also have a feature on some popular diets (page 10) that you or someone you know has surely tried. Is there science behind these often restrictive eating plans? You might be surprised what our reporter Mitch Ryals found out when he talked to local experts.

And with a bountiful harvest season upon us, I hope you will enjoy our Food feature on farm fresh food (page 40). In it, you can learn how to easily create a vegan salad that works great as a delicious and healthy lunch bowl. The hardest part may be saving it until lunchtime.

1227 W. Summit Parkway, Spokane, Wash. 99201 PHONE: 509-325-0634

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MANAGING EDITOR Jacob H. Fries ART DIRECTOR Ali Blackwood EVENTS EDITOR Chey Scott CONTRIBUTORS Sheri Boggs, Brooke Carlson, Tuck Clarry, Wilson Criscione, Annette Fontana, Jonathan Hill, E.J. Iannelli, Young Kwak, Mitch Ryals, Carrie Scozzaro, Blythe Thimsen, Philip Thompson, Matt Thompson, Nathan Weinbender, John R. White, Samantha Wohlfeil PRODUCTION MANAGER Wayne Hunt ADVERTISING DIRECTOR Kristi Gotzian DIRECTOR OF MARKETING Kristina Elverum ADVERTISING SALES Autumn Adrian, Julia Broderson, Mary Bookey, Jeanne Inman, Susan Mendenhall, Claire Price, Carolyn Padgham-Walker, Wanda Tashoff, Emily Walden EVENTS & PROMOTIONS Emily Guidinger Hunt SALES COORDINATION Camille Awbrey, Andrea Tobar

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DISTRIBUTION MANAGER Justin Hynes BUSINESS MANAGER Dee Ann Cook CREDIT MANAGER Kristin Wagner PUBLISHER Ted S. McGregor Jr. GENERAL MANAGER Jeremy McGregor

MATT THOMPSON is a pediatrician at the Kids Clinic in Spokane and medical director of the Spokane Guilds’ School and Neuromuscular Center. He has lived in Spokane nearly his entire life, leaving only for medical school and training. He and his college sweetheart, Therese, have six kids ranging in age from grade school to college. Other interests include music, cooking and making fishing nets, although he has no patience for fishing.

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CHEY SCOTT has been with the Inlander since 2012 and is also editor of the weekly edition’s Food and Events sections. She also selects the featured events for Health & Home and enjoys writing pieces for the magazine about beauty and fashion trends, pets and vintage shopping. Chey graduated from Washington State University in 2010 and was born and raised in Spokane.

Health & Home is published every other month and is available free at more than 500 locations across the Inland Northwest. One copy free per reader. Subscriptions are available at $2.50 per issue: call x213. Reaching Us: Editorial: x261; Circulation: x226; Advertising: x215. COPYRIGHT All contents copyrighted © Inland Publications, Inc. 2018. Health & Home is locally owned and has been published since 2004.

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Decor Delights

BY CHEY SCOTT

Pickin’ Spokane

Formerly known as Pickin’ on the Prairie, though now hosted in a more spacious, urban setting since last year, this year’s version of the popular outdoor market of all things antique, vintage, upcycled and handmade boasts 150-plus vendors for country lovin’ homemakers to shop til they drop the weekend through. Beyond the expected farm style and shabby chic pieces, Pickin’ Spokane also offers handmade artisan wares like jewelry, furniture, body care products and food vendors, some of whom have traveled from as far south as Arizona. For pickers who love the thrill of the hunt, also make sure to check out market organizer Past Blessings Farm’s website for more Pickin’ events in the Tri-Cities (Sept. 15-16) and Post Falls (Dec. 1-2). Sat, Aug. 18, from 9 am-6 pm and Sun, Aug. 19, from 10 am-4 pm. $7/weekend admission. All ages. Joe Albi Stadium, 4800 W. Wellesley Ave. pastblessingsfarm.com

OTHER UPCOMING EVENTS Unity in the Community This annual multicultural community celebration is built upon the pillars of diversity, inclusiveness, education and cultural awareness. With vendor and organization fair areas focused on youth, early learning, health, careers and education, Unity in the Community is a one-stop shop for residents of the region seeking to connect with local resources that can help make positive changes in their lives. A festival highlight is the Cultural Village, now in its 13th year, which hosts booths representing countries and cultures from around the world, with plenty of performances and storytelling throughout the day’s events. Kids can pick up a passport to get stamped as they visit and learn about each country in the village. Sat, Aug. 18, from 10 am-4 pm. Free. All ages. Riverfront Park, Clock Tower Meadow, 507 N. Howard St. nwunity.org

15th Annual Spokane River Clean-Up Help protect one of our region’s most precious resources alongside hundreds of nature-loving locals who don’t mind busting a summer sweat for the sake of the Spokane River. Over the entirely volunteer-powered event’s past decade and a half, the total amount of trash collected has risen each year as hands-on interest in helping grows. This year’s event has plans for groups to pull on their gloves to pick up debris along the banks of the river near Highbridge Park, Peaceful Valley, downtown Spokane, the University District, Riverside State Park and Spokane Valley. Come out solo and make some friends while you work, or register as a group with friends, family and coworkers to help top last year’s trash collection total of four tons.

Sat, Sept. 15, at 9 am. Register at spokanerivercleanup.org (209-2851)

Evening en Blanc Wear all white and make sure to stash an emergency stain-removal pen in your clutch if you attend the inaugural Evening en Blanc.

Beyond serving as a fun and festive evening in all white, the outdoor picnic and party supports the Spokane nonprofit Project Beauty Share, which collects personal hygiene products and cosmetics to distribute to more than 50 organizations serving women and families overcoming abuse, addiction, homelessness, illness and poverty. This all-new signature fundraiser fête, to be held on the streets of Kendall Yards, is modeled after international Dinner en Blanc events, the location of which traditionally is only revealed moments before. Anyone with a ticket, however, is welcome to attend this classy local spinoff. Sun, Aug. 26, from 4-8 pm. $100/person; $200/couple; $800/table of eight. Along West Summit Parkway, in Kendall Yards. projectbeautyshare.org/evening-en-blanc

Spokane Heart & Stroke Walk Start forming a team and help the Spokane chapter of the American Heart Association reach its goal to raise $135,000 by this year’s annual fundraiser and awareness walk in September.

The noncompetitive 5K (3.2 mile) is kid- and dog-friendly and is open to teams and individuals who commit to collecting donation pledges from friends, family and coworkers. Those funds help the American Heart Association further its mission to reduce deaths by 20 percent from cardiovascular disease and stroke by the year 2020. Measures to reach this goal include improved patient care, advocating for communities’ health, supporting at-risk populations and raising awareness through education and proactive prevention programs. Sat, Sept. 22, at 10 am; check-in at 9 am.

WSU Spokane Student Academic Center, 600 N. Riverpoint Blvd. spokaneheartwalk.org (818-3205)

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BAKING BASICS

Bread for Beginners

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t’s a rare cookbook that makes me want to turn on the oven at the height of summer, but From No-Knead to Sourdough is no common tome. Victoria Redhed Miller, author of Pure Poultry and Craft Distilling, explains that although she lived in Seattle for the first 45 years of her life, she’s always been drawn to small towns and the homesteading ethos. Fascinated by the possibilities of homemade bread, she experimented with countless flours, yeasts and processes. The resulting book is a little bit like having a super knowledgeable, slightly bossy friend in the kitchen. From the “Sexy Science Talk” sidebars to an explanation of fermentation times, she advises the reader to just trust her, even if the advice goes against what you previously thought you knew about bread.

I tried the “low maintenance levain” (p. 36), and the loaf I baked from it was a revelation. I’ve never been a strong baker, and despite an overdone crust that required strenuous sawing the inside was wonderfully springy and delicately sour. Miller’s recipes aren’t hard, but they’re cerebral. For instance you’ll need to think about when you want to commit to the regimen of mix, ferment, proof and bake and plan your time accordingly.

But with so many possibilities for bagels, challah, skillet breads and big artisan loaves, the logistical challenges are well worth it.

— SHERI BOGGS Sheri Boggs is a librarian with the Spokane County Library District.

SHOW TIME

Live, from Spokane!

D

on’t miss an opportunity to see a special two-hour presentation of Spokane’s very own beloved comedy/interview/sketch show, Lilac City Live, at this year’s Pig Out in the Park. Host Ryan Dean Tucker says details are still being worked out, but the open air show will feature all the popular elements of their hourlong, monthly program normally presented at the downtown Spokane Public Library. That means silly sketches, a la Conan O’Brien or Saturday Night Live, and interviews with local artists and celebrities. A comedian usually drops by as well.

For the expanded Pig Out show, Atari Ferrari will be the house band for the evening, and Pig Out founder Bill Burke is scheduled to stop by the stage for an interview.

Tucker says while shows like Lilac City Live would typically have a big staff, and maybe even some interns, this one “comes down to about six guys. It is a labor of love.” The show is hosted by the Library Foundation.

After their show at Pig Out, their next date will be on a Thursday in October. Details will be posted at spokanelibrary.org.

— ANNE McGREGOR Lilac City Live at Pig Out • Thurs, August 30, from 8 to 10 pm • Free • Ice Ribbon Stage, Riverfront Spokane • spokanelibrary.org

Lilac City Live co-hosts Shawn Glasow (left) and Ryan Dean Tucker (right). YOUNG KWAK PHOTO

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FOOD RULES What do you have to lose by trying a popular diet plan?

Turns out, more than your weight is at stake

BY MITCH RYALS

D

iets come and go. And if you’ve jumped on, and off, any fad diet bandwagon, you probably know that often the weight does, too.

Experts say fad diets are nearly always bound to fail.

“Any diet is going to be ineffective because it’s not teaching you the skills to follow your own hunger,” says Angela Pham, a Spokane-based dietitian. “The body is very resilient, and if you stop dieting, you can become an intuitive eater again. But dieting is going to take you further and further away from that.”

Pham says chronic dieters, people who’ve tried four, five, six diets in their lives, actually stand to benefit even

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less from dieting. She says her clients who’ve tried popular diets such as the Ketogenic and Paleo plans tend to quickly gain back the weight they lost — and then some — after they abandon the regimen.

We talked with Pham and other experts about four popular eating plans: the Ketogenic diet, the Paleo diet, the Whole30 program and the Flexitarian eating plan.

Thousands of people have found varying levels of success and benefits for each. However, these experts warn against dieting in general. And new variations on old themes are no exception.

“Diets,” Pham says, “should have warning labels.”

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PALEO KEY FEATURES: Lifestyle change that can produce weight loss, but also aims to reduce lower inflammation and reduce risk for various diseases of aging.

WHAT’S IN: Meat, seafood, eggs, vegetables, nuts, fats and oils.

WHAT’S OUT: Processed foods, as well as gluten, grains and refined sugar and additives.

T

he Paleo diet is a plan intended to mimic foods that our caveman ancestors would have eaten 10,000 years ago. It limits followers to foods that would have been available to hunter/gatherer types such as meats, eggs, fish, fruits and vegetables. The diet eliminates many popular foods such as dairy products, cereal grains and legumes including beans and peanuts.

The thinking stems from what’s known as the “evolutionary discordance hypothesis,” which says modern diets born of the agricultural revolution clash with our own evolution. Processed foods, grains and dairy are major contributors to obesity, diabetes and heart disease, according to the hypothesis.

Exercise is also a major part of the Paleo eating plan, as it attempts to reflect not only how early humans ate, but their level of physical activity as well.

The emphasis on fruits and veggies is generally in line with the Dietary Guidelines for Americans put out by the U.S. Office of Disease Prevention and Health Promotion. But Dr. Angie Eakin, a Spokane physician who specializes in family medicine and has a master’s degree in nutrition, is concerned about the diet’s strict restriction of dairy and grains, which would deplete your diet of essential nutrients in those foods, such as calcium and vitamin D. And she questions the rationale behind the diet.

“Healthy cultures eat a lot of beans and whole grains and fruits,” Eakin says. “And we know that’s what’s keeping people healthy now, so I don’t think it’s best to avoid those things.”

Nonetheless, Paleo’s popularity has risen beyond just an eating plan. There are entire magazines dedicated to the Paleo lifestyle. Paleo f(x) is an annual

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three-day event with Paleo vendors, speakers and workshops. There are also Paleo beauty products, sleep masks and even action figures. Spokane dietitian Michelle Weinbender says at least parts of the theory behind the Paleo diet make sense, though she worries those who chose to follow the plan will find it difficult to sustain long term.

“Our food supply is so drastically different than it was back then,” she says. “But I think it’s brought about some different approaches to food like eating closer to the ground, more locally grown, sustainable kind of eating.” ...continued on next page

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WHOLE30 KEY FEATURES: Similar to, but more restrictive than Paleo. Lasting one month, it features a detailed “reintroduction” plan at the endpoint.

WHAT’S IN: Meat, seafood, eggs, lots of vegetables and some fruits.

WHAT’S OUT: Sugar — in all forms. Alcohol of any kind, dairy and numerous food additives. If you mess up, you have to start your 30 days over.

T

he Whole30 program is less of a diet, and more of a “nutrition reset” according to the plan’s founder, Melissa Hartwig. The thinking is that certain foods contribute to a range of conditions from low energy levels to digestive issues to chronic pain. Under the Whole30 plan, followers eliminate specified food groups for a full 30 days and then slowly reintroduce them. The goal is to rethink how you eat and, in the process, identify foods that contribute to chronic health issues.

Hartwig promises life-changing results.

The plan eliminates added sugar, alcohol (even for cooking), grains, dairy, legumes and baked goods even if the ingredients are allowed in the Whole30 regimen. The Whole30 concept has surged in popularity recently since its introduction in 2009. While some people have found success, nutritionists are not exactly loving it.

Dr. Angie Eakin sees two issues. First, the strict 30-day regimen does nothing to help people manage their weight in the long term.

Though Hartwig has said that weight loss in the Whole30 plan is an added benefit, it’s not the primary objective.

Second, Eakin is baffled, again, by the Whole30’s restriction on beans and legumes.

“The longest living cultures in the world eat beans every day and have lower rates of cancer, diabetes and heart disease than Americans,” she says. “Legumes are a highly nutritious source of protein, and they are also one of the best sources of dietary fiber, which aids in digestion, blood sugar control, blood cholesterol and can with with satiety and therefore weight control.”

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For two local women who’ve followed the Whole30 plan multiple times, the results are mixed. Jenni Irving started following the plan about three years ago after she was diagnosed with irritable bowel syndrome. By eliminating certain foods for 30 days, and then slowly reintroducing them into her diet, she says she has identified which foods she can’t tolerate.

For better or worse, dairy foods are out, replaced with coconut milk and nut-based cheeses, says Irving, who has completed multiple 30-day cycles, though not consecutively.

After the first 30-day run, Irving says she lost about 12 pounds. But with each subsequent try, the weight loss was less noticeable.

Alisha Merkt, who has also completed the 30-day program multiple times, was inspired by Irving to try it with the goal of feeling healthier overall. Although she lost between 20 and 30 pounds the first time, she gained it all back as soon as the 30 days were up.

Both women say they felt better (more energy, better sleep) while following the diet, but only after about two weeks of “misery.”

“Those first two weeks are hard,” Irving says. “It’s like you’re going through very serious withdrawals.”

For Merkt, the biggest issue is that the plan is too expensive and time consuming to be sustainable.

“I think the benefits were really fantastic, but it can screw up your view of eating and how you should eat,” she says. “You become obsessed with eating, so there are definite downsides to it.”

After several rounds of Whole30, Irving says she’s done.

“I think it’s really dangerous because you start to villainize normal food like rice, peanuts and corn,” she says. “So if you don’t have a medical reason, and just want to lose weight, there’s a lot more healthy ways to go about that.” ...continued on page 14

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KETOGENIC KEY FEATURE: On the standard Ketogenic diet, 75 percent of daily calories come from fat, 20 percent from protein and 5 percent from carbs.

WHAT’S IN: Meat, fish, butter, eggs and cheese, as well as nuts, avocados and low-carb veggies.

WHAT’S OUT: Grains, rice, beans, potatoes, any form of sugar, milk, most fruit and high carb veggies.

T

he concept here is not new: it’s been used for nearly 100 years as an effective treatment for epilepsy, especially in children.

By seriously limiting carbohydrates, Ketogenic dieters reduce the body’s main source of energy. Without enough carbohydrates, the body starts to burn stored fat and goes into a state called “ketosis.” It can be an extremely effective way to lose weight relatively quickly, but experts worry about long-term effects.

“People lose weight because your body thinks you’re starving because you’ve taken carbohydrates out of your diet, which is our primary source of fuel,” dietitian Michelle Weinbender says.. “It’s not sustainable, and I’m a little worried about it because we don’t know the long-term effects of being in ketosis.”

Ketogenic dieters are told to eliminate beans, legumes and whole grains, along with some fruits that contain vitamins and

minerals that aren’t available anywhere else. Bananas, apples and oranges are out; avocados and berries are allowed in moderation.

Dr. Angie Eakin raises similar concerns about the diet’s unknown long-term effects. In addition, research on side effects is contradictory. Though some studies showed improved cholesterol and blood sugar control, she’s seen people’s cholesterol levels skyrocket and their insulin resistance increase in a matter of weeks.

Insulin resistance can lead to diabetes, she says.

Although Eakin recommends against the Ketogenic diet, those determined to try it should consider eating more plant fats — olives, seeds, avocados — rather than focusing on meat fats, “so at least they’re getting some antioxidants and fiber and really healthy foods in their diet at the same time,” she says. “I think it’s a way people can lose weight, but I can’t say I think it’s the healthiest way to lose weight.”

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FLEXITARIAN KEY FEATURE: A lifestyle approach that emphasizes vegetarian eating, with lots of plant-based variety, and occasional meat/poultry/fish.

WHAT’S IN: Gradual transition to a healthier, satisfying plant-based diet.

WHAT’S OUT: Rules about what you can’t eat; instead the focus is on what you can eat, with the hope that the new, and nutritious, foods replace less healthy choices from the past.

O

f the four eating plans featured here, Dr. Angie Eakin’s favorite is a Flexitarian diet. “It’s the diet pattern closest to how I eat,” she says. “I think the overwhelming majority of evidence suggests that the more whole plant foods you eat, the healthier you’re going to be from any standpoint: weight, blood pressure, diabetes, risk of cancer.”

The name sums it up well. Unlike other diets, the Flexitarian plan doesn’t eliminate entire food groups. Rather, the idea is to focus on eating a mostly plant-based diet with the option of occasionally adding meat. Eakin suggests lean meats such as chicken (without the skin) and fish.

Angela Pham, the local dietitian, agrees. She says the Flexitarian plan has the most research supporting it.

“Your eating should always be flexible, and stick with the seasons,” Pham says.

“The longest living countries in the world, which tend to be the healthiest, by far eat mostly plant-based diets,” Eakin says. “There’s evidence from different countries and different continents that eating a Flexitarian diet has better health outcomes and results in good quality of life and more years of life.”

EAT LIKE THEY DO

The Blue Zones of Longevity

W

hen Dr. Angie Eakin is asked by patients for advice on how to eat well, she echoes Michael Pollan’s advice to, “Eat food. Not too much. Mainly plants.” She often refers to the Blue Zone, a concept developed by National Geographic explorer Dan Buettner after an extensive, worldwide research project to find the areas where people are living the longest.

The result is a group of five locations (Ogliastra Region, Sardinia; Loma Linda, California; Ikaria, Greece; Okinawa, Japan; and Nicoya Peninsula, Costa Rica) where the world’s healthiest

people live; places that have the highest concentrations of centenarians and fewer people with diseases common to Americans.

Buettner distilled the common denominators from the Blue Zone areas, which include more than just eating habits. Here are some of the revelations for eating: • Stop eating when you feel 80 percent full to avoid gaining weight. (Dietitians say knowing how to tell when you feel full is one of the biggest parts of healthy eating that people struggle with.)

• The smallest meal you eat should be in

IT’S

the late afternoon or evening.

• Eat mostly plants (like 95 percent of your diet) and beans. Eat meat rarely and in small portions.

• Drink alcohol moderately and regularly, say one or two glasses per day.

— MITCH RYALS

what’s

underneath 3131 N. DIVISION S T. SPOK ANE, WA 9 9207 MON - FRI 10 A M - 5:3 0 P M SAT 10 A M - 4 P M

THAT

counts.

WHAT’S SUPPORTING YOUR GOWN?

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In-Home Personal Care

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Alt Med for Pets Local vets are taking closer looks at new and non-traditional approaches to care

BY WILSON CRISCIONE

D

ennis Thomas practiced veterinary medicine the conventional way for decades. But eventually, he says, he got tired of running out of options.

“It became obvious that conventional medicine wasn’t doing the job,” Thomas says.

He decided he wanted to learn more about alternative pet care treatments, so he went to Colorado State University’s veterinary school and took a course on Chinese medicine more than 17 years ago. When he came back to practice in the Inland Northwest, his methods may have raised eyebrows at first.

He used acupuncture, which involves stimulating certain parts of the body with needles. In recent years, he’s used cannabidiol, or CBD oil. He’s encouraged pet owners to stick their pets on raw food diets.

For Thomas, who retired in April, these are not just tools for treating pets outside of traditional Western medicine. Chinese medicine, he says, is a whole new mindset.

“It deals with a pet’s body not as a material object, but as an energetic object that reflects onto the material body,” he says.

“That’s the magic of alternative medicine.”

Whether other veterinarians see the rationale the same way, many

are starting to recognize that some alternative methods do work — at the least, as a supplement to conventional medicine.

ACUPUNCTURE

The vets only gave Linda Shook’s Jack Russell terrier, Maggie, a 5 percent chance of surviving. As a puppy, Maggie had pneumonia that scarred her lungs. All she did was sleep.

Shook tried conventional medicine, but none of it worked. Then, her vet recommended acupuncture. She’s been taking Maggie in for acupuncture ever since, for the last 12 years.

“She’s had a great life,” Shook says.

Donna Troyer, a veterinarian who’s been doing acupuncture for pets in Spokane for three years, says acupuncture can treat a variety of ailments, but works best for pets who are old and in pain or who have dementia. It won’t cure cancer, but it can help extend the pet’s life or make the animal more comfortable.

Troyer says pet owners always look surprised when the animals let her administer the needles.

“For the most part the animals are nice,” ...continued on page 18

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TOGETHER WE WILL At the University of Washington, we believe that our best work is done when we link arms.

That’s why we’re committed to teaming with communities and institutions across our state, including the University of Washington School of Medicine-Gonzaga University Regional Health Partnership. Together, we’re working to educate the next generation and nurture healthier futures for Washington — and beyond.

Discover how the UW is fostering collaboration:

uw.edu/spokane

AUGUST - SEPTEMBER 2018

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“ALT MED FOR PETS,” CONTINUED...

Troyer says. “Sometimes animals are restless, stand up with the needles in place and shake them all out — that can be challenging — but they learn to hold still.”

You’re probably not doing harm, but you might be wasting money.

Jessica Bunch, a Washington State University medicine service coordinator, says acupuncture is the most-used “alternative” treatment used by WSU. She’s even used it for her own pets.

“There’s been enough scientific data to know it works for pain, arthritis, back problems,” she says. “With a lot of different things, sometimes adding acupuncture can help and improve quality of life.”

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CBD OIL

Veterinarians are mum on the use of CBD oil for pets. It’s not FDA regulated, so its effectiveness and risks depend greatly on the manufacturer.

Right now, everyone in the veterinary community is waiting for research. Colorado State University, for example, is looking into the efficacy of CBD for the treatment of epilepsy and osteoarthritis in dogs.

“We are pretty reluctant to prescribe it at this point,” Troyer says. “Everyone is waiting with bated breath.”

But she does hear plenty of anecdotal evidence.

Spokane resident Dwayne Tifft says he’s recently started giving CBD oil treats that he buys from Sativa Sisters to his dog, who has arthritis and Cushing’s disease. The dog, before getting CBD, couldn’t get up off the couch, Tifft says. With the CBD-infused biscuits, Tifft notices a huge difference.

“She seems to do better, she’s walking around and stuff,” Tifft says. “It has to be doing something.”

WSU’s Bunch says she hear similar stories all the time. But she’s cautious about recommending it at this point.

“The biggest thing is to make sure to be careful what you’re getting,” Bunch says.

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RAW FOOD

For the veterinarian Thomas, telling pet owners to feed their pets raw diets, an emerging trend, is a no-brainer.

“That’s foundational,” Thomas says.

Doctors tell people to heat healthy, fresh, wholesome food, he says, so why wouldn’t the same be true for pets?

Bunch is more skeptical. She has clients who feed pets raw diets, but she worries about food poisoning. She says there’s been no published research that says raw is better than processed food, but there is research that shows raw food contains more pathogens that could harm a pet. She’s not sure if the benefits outweigh the risks.

Whatever alternative option you’re considering, whether it’s acupuncture, CBD oil, raw food or herbs and supplements, Bunch says it’s important to consult with someone who has been trained in alternative methods beforehand.

“There’s so much out there,” Bunch says. “You’re probably not doing harm, but you might be wasting money.”

+

Now on Inlander.com: National and international stories from the New York Times to go with the fresh, local news we deliver every day

spokanecenter.com AUGUST - SEPTEMBER 2018

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MEDICATION ALERT

Contaminated Pills I recently heard about an FDA mandated recall of a prescription drug that contained a contaminant that can cause cancer.

Should I be concerned? How did this happen?

Y

es, the FDA recently alerted health care providers and patients regarding a recall of several drugs containing the ingredient valsartan.

This included valsartan and valsartan with hydrochlorothiazide produced by Major, Solco and Teva pharmaceuticals.

Some of these medications were found to contain N-nitrosodimethylamine (NDMA) which is a substance that could cause cancer.

At present it is not clear how this molecule ended up in the pharmaceuticals, but it is likely that it was an unintended byproduct of the synthesis of the medication.

If you take any medication that contains valsartan you should contact your pharmacist and your prescriber immediately.

This sort of unintended contamination in our pharmaceuticals is rare.

Fortunately we have vigilance systems in place which can pick up this type of irregularity. This problem was in fact picked up by the FDA.

Note that not every valsartan-containing product is contaminated.

More information can be found at the FDA website, fda.gov, under “drugs.”

Select “drug safety” and then look for “drug recalls.”

— JOHN R. WHITE John R. White is the chair of the Department of Pharmacotherapy in the College of Pharmacy at WSU-Spokane and the author of two books.

A model of the valsartan molecule

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Sorry, Seattle More UW med students are choosing Spokane

BY WILSON CRISCIONE

F

or the last 50 years, medical students admitted to the University of Washington could choose between Seattle and Eastern Washington for the location of their studies. This year, a majority of the 2018 incoming medical students chose Spokane over Seattle. There’s even a waiting list for a seat in the Spokane class.

It’s the first time that’s ever happened, according to the UW School of Medicine.

The UW School of Medicine partners with Gonzaga University to educate 60 medical students per year in Spokane (up from 20 students just five years ago). In the past, some students who requested Seattle ended up in Spokane. No more. Now all the students in Spokane wanted to be here.

“Spokane is a growing hub for medical education because the students feel supported by the community, medical industry and our partner, Gonzaga University, where they enjoy a vibrant campus experience,” says Darryl Potyk, chief of medical education for the UW School of Medicine-Gonzaga University Regional Health Partnership.

Potyk says relationships with profes-

University of Washington medical students collaborate at the Hemmingson Center on the Gonzaga University campus.

UNIVERSITY OF WASHINGTON PHOTO

sors, the medical community in the Inland Northwest, and students working with physicians who want to help them become the best doctor they can are some of the reasons students pick the Lilac City. More than 800 practicing physicians in Eastern

Washington participate with medical training in the area.

“From an education standpoint, we’re getting a reputation of being well-cared for,” Potyk says. “And everybody takes an interest in the students.”

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Through September 23, 2018

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Women, Tradition and Plateau Art www.northwestmuseum.org AUGUST - SEPTEMBER 2018

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Shifting Appetite A new WSU study shows that working nights can upset the digestive system

BY SAMANTHA WOHLFEIL

A

lmost 20 percent of Americans now work the night shift, and many of them work in health care. Research shows numerous health risks are related to night-shift work — cardiovascular disease, diabetes, and obesity are all correlated with working shifts outside the normal 9 to 5.

What isn’t known is the mechanism by which shift work adversely affects health.

Researchers have hypothesized that the detrimental effects must come for the disruption of the brain’s circadian rhythm. But a new Washington State University study shows that rhythms of internal clocks in digestive organs are disrupted by night work.

Digestive organs’ intrinsic rhythms were shifted by 12 hours after just three days of simulated night-shift work, while the

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biological clock in the brain only managed a two-hour adjustment during that period.

“We always thought the brain clock was sort of the master clock that told all the other clocks what time it is,” says Hans Van Dongen, co-senior study Hans Van Dongen author, director of the WSU Sleep and Performance Research Center and a professor in the Elson S. Floyd College of Medicine. “Now we’ve seen this really shocking result that, ‘Wow, these body clocks outside of the brain

adapt so fast.’ That means you have these conflicting signals in the body.”

More research is needed to show why the metabolic rhythms adjusted the way they did: It could be related to the sleep schedule, eating schedule or the level of physical activity, he says.

“That question becomes important when you start asking what can you do about it,” Van Dongen says.

A 2007 study of night-shift workers showed their risk for metabolic syndrome was three times higher than those who worked day shifts. Metabolic syndrome is a combination of high blood sugar, excess body fat and abnormal cholesterol. It’s closely related to insulin resistance, diabetes and cardiovascular disease.

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Grand Opening & Vintage Halloween Open House FRI SEPT 14TH 5PM-9PM Food, Friends, Fun Give-a-ways, and a Great New Space.

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Starting on the Right Foot

A

s a kid, there’s nothing like the excitement of opening a box of brand new shoes. Yet, this moment is an experience many local kids have never known. A nonprofit in Spokane is working to change that.

Through Aug. 10, Mission Community Outreach Center in east Spokane is hosting its annual School Shoes for Kids shoe drive. The drive began eight years ago when the center realized many kids were coming in looking for shoes, which were always in low supply, says Ali Norris, Mission Community Outreach Center’s office administrator.

Though the center regularly accepts donations of gently used shoes, this annual drive specifically seeks donations of brand new shoes and socks, which many low-income families in Spokane are not able to afford.

“There’s something so exciting about giving a kid a pair of new shoes who has never gotten them,” Norris says.

The center’s shoe drive is accepting shoes for kids ranging from kindergarten through eighth grade, and staff hope to get shoes of all sizes and for girls and boys. As of now, Mission Community Outreach Center is in need of all sizes, but as time goes on, community members can call the center to see what it needs the most. Mainly, staff would like to receive athletic shoes because of their versatility.

In addition to providing shoes to kids in need, the drive also encourages local youth to give back. Norris says that she’s seen many kids who’ve gotten shoes from the drive in the past return to volunteer years later.

If you’re interested in getting involved, the center is in need of volunteers for a shoe distribution event on Aug. 17 and 18. For more information and to sign up, visit their website. Though the drive ends on Aug. 10, Norris says shoes are something the center always has a need for.

Even if you miss the deadline, don’t hesitate to bring in your donations.

— BROOKE CARLSON

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Mission Community Outreach Center • 1906 E. Mission • 4mission.org • 536-1084 35 W. Main, Spokane • Mon-Sat 10-5:30 (509) 464-7677 • kizurispokane.com AUGUST - SEPTEMBER 2018

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Johnna Nickoloff documented the entire construction process of her family’s custom home in south Spokane. JOHNNA NICKOLOFF PHOTOS

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YOUNG KWAK PHOTO

Build Your Own Adventure Designing and building a custom home off ers plenty of opportunities, but be prepared for frustrati on and delays

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BY BLYTHE THIMSEN

ith all of the twists, turns and hold-you r-breath-to-see-how-itturns-out moments, creating a custom home can be the adventure of a lifetime.

“I never thought we’d build a house!” says Johnna Nickoloff, who along with her husband Jonathan, rece ntly moved into their custom build on Spokane’s south side. “I never reall y had any desire to build until we realized there was nothing out there that matched what we needed and wanted. We wanted a house with an open concept that was modern, but not too modern.”

It was a need that also inspired Lisa and Paul Whitehead to build their custom home in Coeur d’Alene. ...continued on next page

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Creating the crisp, modern Mediterranean exterior Johnna Nickoloff envisioned for her new home was a challenge; she finally found an example of the look on houzz.com. YOUNG KWAK PHOTOS

“BUILD YOUR OWN ADVENTURE” CONTINUED...

“We wanted to be near the lake and downtown Coeur d’Alene, but there were no houses available in the size or style we wanted,” says Lisa. They demolished an existing 1907 house and built a new home on the lot. “We did consider a complete remodel, but the costs were similar and we liked the idea of everything being new and low maintenance. In addition, we had lots of ideas about the style of the house we wanted that couldn’t be found in the older models or even new spec homes that have been built in the area.”

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oing from ideas to a finished house requires planning, budgeting, patience and flexibility. Working with the right builder is a major first step, one that the Nickoloffs accomplished by hiring Josh Taylor of Taylor Design. One of the homes they had looked at while house hunting, but before deciding to build, was a Taylor Design. Additionally, they had friends who built with Taylor and had a positive experience.

For the Whiteheads, they took on much of the design work and collaborated very closely with their builder and general contractor, Vance Mitchell, to select all finishes and execute their unique design features.

“It started by identifying what we liked and didn’t like functionally about our past houses,” says Lisa. “We also talked to friends and family about what they liked and didn’t like about their houses. Once we had a list of what we wanted in our house, we put it in priority order.”

For Johnna, her original focus as they began planning was the aesthetics of the home. “I was really focused on the aesthetics, not really the function,” she says, “but what is surprising is that what I love now that we have moved in is really the function of the home.”

Having good function is the foundation upon which the ...continued on page 28

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BEAUTIFUL HOMES BEGIN AT THE TIN ROOF Whether you know exactly what you want or don’t know where to begin, the designers at The Tin Roof are ready to help. Spokane’s most inspiring showroom offers custom options for every room of your home.

Furnishings. Lighting. Rugs. Decor.

Locally owned, locally loved, since 1945.

www.TinRoofFurniture.com 1727 E Sprague Ave, Spokane Monday - Saturday 10am - 5pm 509-535-1111

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AUGUST - SEPTEMBER 2018

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The airy Nickoloff home is grounded by black accents such as the geometric stair railing and Pella Architect Series contemporary windows; the wood floors are Lugano from DuChateau’s Vernal Collection. The graceful iron ring chandelier is from Shades of Light.

ALISON TAYLOR DESIGN | YOUNG KWAK PHOTOS

“BUILD YOUR OWN ADVENTURE” CONTINUED... aesthetics can be built, creating a visually inviting home that matches your specific style and interest.

“I wanted modern Mediterranean, something different from the typical Northwest look,” says Johnna. Coming up with an exact look for their home proved more difficult than expected. “We went through three or four different exterior looks. Josh was really good at listening, but I couldn’t describe the exact look I wanted, until I finally found something online on Houzz.”

T

he online world is a deep pool to wade into, but the resources available are a huge help to anyone building a home.

“There are many great resources that are helpful for those planning a home, like HGTV, Houzz, Instagram and Pinterest,” says Allison Taylor. Working with her husband Josh, at Taylor Design, Allison is responsible for designing the interior look of the homes they build, including the Nickoloffs’. She suggests homeowners share ideas they find on these resources, so their builder can better understand the aesthetic.

“Then, work together to eliminate ambiguity in expectations. Sometimes these great ideas create expectations that are higher than the budget.”

Ahh, the b-word: Budget!

“Regarding budget, I think there are some people who are good at following their budget; we weren’t!” says Lisa. “As ...continued on page 31

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HOME LOANS HZCU.ORG/HOMELOANS

AUGUST - SEPTEMBER 2018

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TIPS FROM THE TRENCHES Advice to Keep in Mind While Building

Do your homework • Investigate thoroughly, and very early on, the lot restrictions, building codes, CCRs (covenants, conditions and restrictions) for any land on which you are building.

• Search print and online sources for inspiration and ideas.

Catalog things you like and don’t like.

• A picture is the best way to convey the look you want to achieve.

Don’t scrimp on design • Consider hiring an architect. They think about things you don’t think of on your own, like the best use of space and how to create flow. Their work will have a great impact on the finished design and product.

• Select finishes — flooring, tile, windows, etc. — in advance of starting the building process and have a back-up plan in case a product is not available, or comes in looking different than the sample.

Be flexible • Understand that your vision for the home may be different from how it will actually look when it’s built on the lot.

• Be prepared to adjust your move-in date.

Adopt an attitude of gratitude • Go into your custom home build with the concept that it doesn’t have to be a stressful experience and that you are lucky to be building the home you desire.

— BLYTHE THIMSEN

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Lisa Whitehead did all the interior and exterior design for her custom home in Coeur d’Alene. One challenge was sourcing the home’s Anderson 100 Series black trim windows. BELOW: The dazzling living room light fixture was purchased on personal shopping trip to Denver; Lisa designed and crafted the mid-century modern wood screen from scrap lumber on the homebuild site.

ABOVE RIGHT: “Things get to evolve when you are doing a custom house,” says Lisa Whitehead.

One change was the addition of this interior glass garage door. LISA WHITEHEAD PHOTOS

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(509) 598-8973 www.gandsupholstery.com

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“BUILD YOUR OWN ADVENTURE” CONTINUED... we came up with ideas, the costs came up as well.”

“Across the line, you have to expect to pay more than what you go in thinking you will,” says Johnna. “If you’re not willing to compromise and pay a bit more, you’re not going to get the specifics that you want.” For both couples, black-trimmed windows were essential and expensive.

“It all adds up, but Josh was really good about taking into consideration what we wanted, and working that into an honest budget,” says Johnna.

When the Whiteheads changed their plans, adding an interior glass garage door feature that allowed incredible views of the lake, it came with a $3,000 cost addition to the bottom line. “Designing on the fly is definitely one of the most fun aspects of building a custom home, but it may get you into trouble with the budget,” says Lisa. “It can also be exasperating, as there are lots of good ideas that you just don’t get to have due to budget constraints.”

I

f you can work with the budget though, custom home building can produce great results.

“Our building experience was super seamless, though I have no desire to do it again,” says Johnna. “No, I hope we can live in this house until it’s time for a retirement home. It was such a good build.”

“We would be a lot better at it the second time around,” says Lisa, of lessons learned during their hands-on approach to building. “I would categorize it as 51 percent fun and 49 percent hard work and frustration, but we definitely have the house of our dreams.” Still, she adds, with a hint of surprise, “I just never thought it would take so long to get to the finish line.”

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AUGUST - SEPTEMBER 2018

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Caring For Kids

supports these important programs in our community CAPA/PREPARES Parenting support, counseling, diapers, and clothing for families with children 5 years of age and younger

Caring For Kids Thursday September 20

Food For All

5:00 to 7:00 pm

Promoting food security in the community through Fresh Bucks for SNAP/EBT families and KERNEL education program at farmers markets

Historic Davenport Hotel Grand Pennington Ballroom

Furniture Bank Essential furniture and household items for families in need

FEATURING

D r. Kent H offman

Rising Strong Residential counseling and treatment for families at risk of separation due to parental substance abuse

of Circle of Security International

St. Anne’s Children and Family Center Early learning center for infants through 12 years

St. Margaret’s Shelter Transitional Shelter, counseling services and resources for families in crisis

Morning Star Boys’ Ranch Residential care and counseling Educational support and advocacy Overnight respite care Horse program Music program In-home wrap around care Summer activities and academic enrichment

Morning Star Community Services Counseling for all ages Family therapy Veterans counseling and support for military families Foster/Adoption and ADHD support

Morning Star Foster Care Services Foster parent training and licensing Child placement In-home care and support Overnight respite care 24/7 on-call support

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Join us foruavnreesv, weninine gaonfd dessert Hors d’oe

o r n e line today! t s i g e R www.cceasternwa.org Questions? Contact Sierra Heinen sheinen@ccspokane.org | (509) 358-4254

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Featuring

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Register at www.cceasternwa.org | Questions? (509) 358-4254 | sheinen@ccspokane.org AUGUST - SEPTEMBER 2018

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Beauty Underfoot Area rugs can inspire design for a whole room

BY CARRIE SCOZZARO

R

ugs can be the workhorse of your home or work environment.

“They define the space, they bring foundation to the room… they soften visually and acoustically,” says Annette Fontana of Spokane’s Fontana Interior Design Group. And she says, “If you pick your rug first, that will provide you with a palette: wall color, fabric color, etc.”

Recent trends include less structured patterns, says Fontana, although all patterns can be good for minimizing the appearance of dirt. She’s also seeing rugs that have been created to have an aged look, such as through tea-staining or selective fading, much like stonewash jeans.

When choosing rugs, advises Fontana, select ones that are proportional to the space, taking into consideration the furniture and the room itself, including its shape and size. So, for example, when covering a wood floor,

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leave some of the perimeter bare. Also, try to ensure a portion of the furnishings sit on the rug — the front legs of the couch or the coffee table itself — so the rug doesn’t appear to be floating in the space.

Another factor to consider, says Fontana, is what the rug is made of, wool being the best material, although many good-quality rugs are made of nylon, both of which are typically washable.

Kirishian Imported Rug Company in Spokane has been one of Fontana’s resources for more than 20 years.

The multi-generational family business started in 1920 and specializes in handmade rugs from around the world, including Afghanistan, Pakistan, India, China, Egypt and parts of Europe.

Caring for rugs is also part of the business. Kirishian’s Kenny Early advises deep cleaning rugs every three to five years. They offer a service called Rug Spa, which can

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RUG BUYING 101 1. Start your room design with the rug if possible.

Use it as your palette for fabrics, wall colors, window coverings, etc.

2. When shopping for a rug to add to a room, bring along fabric samples from the room, such as cushions or armrest covers. Better still, see if you can test the rug in your room.

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3. Consider long-term wear and care. Wool or nylon are your best bets.

4. Get the appropriate size.

Most people buy a rug that is too small.

5. Avoid purchasing a rug you have not seen and touched.

— ANNETTE FONTANA

handle rugs up to 15-and-a-half feet wide and includes removing stains and dust, deodorizing, washing and drying the rug, stretching it back into shape as needed, as well as grooming the fibers to reflect the original nap.

Although they can wash some synthetic materials, not all rugs are created equally, says Early, who also recommends wool, though the store also sells a line of rugs made from refashioned silk saris, as well as bamboo. The most popular rug sizes are 8-by-10 feet and 9-by-12 feet, says Early. He points to a tidy pile of rugs made of hand-spun wool utilizing vegetable-based dyes, folding back a portion of the stack to reveal an 1800s rug with amazingly intact colors and patterns. In fact, well-made antique rugs can be as good as, or even better than, new ones and can last generations if cared for properly, says Early.

Buy the best you can afford, advises Fontana. “This should be an investment.”

“There is no other place like this in Spokane.”

Spokane’s Newest Gift Shop, Garden Center & Nursery

15614 E Sprague Ave • Spokane Valley • Tue-Sat 9a-6p Sun 10a-4p www.Sculptured-Gardens.com • 509.290.6866 AUGUST - SEPTEMBER 2018

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Give your space a vintage feel with furniture from Tossed & Found — located in the Monroe Business District. ALI BLACKWOOD PHOTO

Rummaging Around Finding something to really tie the room together can be an adventure

BY CHEY SCOTT

W

ant to fine-tune your interior look with a one-of-a-kind piece? The region has a lot to offer — and spending a morning, afternoon or full day of treasure hunting is entertainment in itself. Here are three neighborhood pockets throughout Spokane and in Coeur d’Alene to check out.

Experienced local thrifters are surely familiar with these hot spots, but even if you’ve been before — even recently — keep in mind that vendors and shop owners are always restocking their inventory with fabulous new finds. After all, the best part about these outings is not knowing what you’ll stumble across.

In recent years, one of the best local spots to thrift, antique and hunt for unexpected finds has become Spokane’s NORTH MONROE BUSINESS DISTRICT. Don’t let the road construction project keep you from hitting up the flat stretch of Monroe between Northwest Boulevard/Indiana Avenue and the hill up to Garland. Getting to the best shops along Monroe is easier than it sounds thanks to efforts by the city to mitigate impact, including signage posted along the main detour route of Post Street directing drivers to the best cross street access to specific businesses.

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OK, so now where to shop? All the shops in this neighborhood are worth your while — we suggest starting at one end and working your way down. A great first stop is Boulevard Mercantile, located inside a prominent, historic brick building at 1905 N. Monroe.

Boulevard is home to numerous local vendors of vintage, antique and repurposed salvaged home goods on its main floor and in the building’s basement. Vintage clothing galore, from cut-off Levis and funky graphic tees to jackets, shoes and Western-style button ups can also be found in a corner of the basement from vendor Vagabond Soundtrack.

Continue working your way north and stop at the following shops along the way. Blossom’s Antiques & Gifts (2415 N. Monroe) is in a quaint, lilac purple-painted building. Two blocks down from here is Tossed & Found (2607 N. Monroe), one of the larger stores in the district, and packed with goodies from all eras and styles; get a sneak peak of what’s in stock on the shop’s Facebook. Across the street in the old Hedge House restaurant building is Ross’s Memories on Monroe (2606 N. Monroe), which frequently boasts in-store sales on sidewalk boards. Keep moving another two blocks north to ...continued on page 38

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“RUMMAGING AROUND,” CONTINUED...

ppreciation Day A r e m Custo Sav ednesday W y r eve

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Lawn, Garden, Pets, Fish, Ponds, House Plants & Wild Birds

another local favorite, 1889 Salvage Co. (2824 N. Monroe). Owner Gina Campbell is also constantly posting social media updates on the store’s latest inventory if you have specific pieces in mind, or want to get first dibs. Nearby, D & L’s Rustic Treasures (2910 N. Monroe) is a hotspot if the shabby chic, rusty farmhouse style is your jam. Finish off your hunt at Paint in My Hair (3036 N. Monroe), which features a mix of new and repurposed inventory from its many vendors, along with shelves of the popular furniture chalk paint brand Annie Sloan.

Another pocket to scope out in Spokane is the HILLYARD BUSINESS DISTRICT along north Market. While there are many longtime and more recently opened antique stores along this stretch, my top personal picks are Chic & Shab Vintage Boutique (4801 N.

MORE VINTAGE SHOPS TO TRY Lucky Vintage and Pretty Things 1406 S. Inland Empire Way, Spokane

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Two Women Vintage Goods 112 S. Cedar St., Spokane My Favorite Things 503 E. Seltice Way, Post Falls Hurd Mercantile 30 S. First, Rockford, Wash.

Market), United Hillyard Antique Mall (5016 N. Market) and Market Street Antiques (4912 N. Market), the latter of which is packed to the brim on two floors with vendor spaces displaying treasures from every era. The shop is also, notably, home to three store cats!

In North Idaho, make a point to spend a day exploring COEUR D’ALENE’S MIDTOWN NEIGHBORHOOD, home to the locally renowned treasure trove called JUNK (811 N. Fourth St.). Keep heading north on Fourth to check out fellow antique/vintage goods purveyors Paris Antiques, Looking Glass Antiques, Rebel Junk, the Way Back and Forget Me Not Shop.

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Your Last Diet!

BOOK IT

Turning the Page

B

ooks might just be one of the hardest things to “declutter.”

Even if they’ve been read and enjoyed, it can still be hard to let them go. Spokane County Library’s Communication and Development Director Jane Baker says, “I struggle with my books! I look at each one and it’s like, ‘Nope, can’t give you away.’”

But, she adds, despite that sense of attachment, “Books shouldn’t sit on a shelf. They should be passed around and read.”

So here’s a way to feel good as you move your books along to their next destination: Donate them to the Friends of the Library at any Spokane County library.

The books are sold by the Friends.

All library locations, with the exception of the one in the Spokane Valley Mall, hold sales, though schedules vary.

Nearly any book in good condition is welcome. “Children’s books are the hot sellers,” Baker says.

Here’s the best part: Proceeds from the sales help offer programs for which taxpayer-provided library funds can’t be used. That includes purchasing supplies and educational items, as well as other community-enhancing programs.

“A recent example,” Baker says, “is our Museum Pass Program, where library card holders can check out passes to the Museum of Arts & Culture and Mobius, providing these rich educational experiences to families who may not have been able to afford these experiences otherwise.”

— ANNE McGREGOR

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AUGUST - SEPTEMBER 2018

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Fashioning a Food Business

Former model Dani Lundquist is growing healthy eaters through Lucid Roots, a Coeur d’Alene pop-up and catering business STORY BY CARRIE SCOZZARO



PHOTOS BY YOUNG KWAK

I

t’s a typical summer evening at the Wednesday Kootenai Farmers Market, and kids are salivating over sweet kettle corn, buzzing around the taco truck and licking their fingers at Lucid Roots’ booth, where Dani Lundquist and her partner, Lucas Cole, can barely keep up with offering samples. Why are the hungry herd of kids so enthralled, one wonders? Would you believe it’s because of salad?

Believe it.

Lundquist has gained a following for infinitely nutritious salads that are infinitely likeable. She promotes and completes orders via Facebook and sells direct at both the Wednesday and Saturday Kootenai Farmers Markets, as well as Gaiwan Teahouse, Fine Brewed Coffee and Downdraft Brewing.

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Her Aloha bowl, for example, is extremely popular: roasted beet poké, carrots, purple cabbage, sushi rice, kale, house-made furikake — a common Japanese seasoning with sesame seed, seaweed and dried fish — hibiscus-pickled red onion, edamame, green onions, cilantro and ginger sesame dressing.

“Most of my inspiration comes from my travels,” says Lundquist, who moved to Los Angeles a few months after graduating from high school to begin what would become several years of modeling internationally.

So, the Mediterranean bowl — roasted beet hummus and quinoa tabbouleh — and the Okinawa bowl — carrot jicama slaw, cucumbers, cabbage — are from gigs in the Middle East and Japan, respectively.

The Aloha bowl, however, is from a different kind of travel, explains Lundquist.

In 2016, she and Cole spent a year-and-ahalf on Hana Farm, a remote Maui organic outfit where one of Lundquist’s jobs was to cook for the staff of 20.

Turns out, not only did she have a knack for cooking, but the improvisational quality of seasonal cooking really resonated with her and became her staple approach.

Lundquist uses all organic produce in her salads — she rotates through four types — and juices, as well as in her catering.

Come fall, Lundquist will begin offering soups.

Her dressings are one key to her success. She designed them to enhance, not cover, the ingredients in the salad, says Lundquist, whose most recent collabo...continued on page 42

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Lucas Cole of Lucid Roots harvests kale for a salad.

“FASHIONING A FOOD BUSINESS,” CONTINUED...

Drip • Pour Over • Espresso • Americano • Macchiato Cappuccino • Latte • Mocha • Affogato • Chai • Tea

ration with the Inland Northwest Food Network was teaching a class for their Seasonal Cooking series about infused oils and vinegars. Two years ago, Lundquist taught a class about essential fats, including ghee, lard and avocado oil.

Another key to Lundquist’s success is her marketing savvy. When she launched her first product — granola — in 2014, she says she realized her approach needed retooling, so she came back the next year, finding her sweet spot with salads. When she had leftover salads on market days, she dropped by local salons, reasoning that it’s harder for some people to get away and get lunch than others. Now Lundquist offers local delivery and has embarked on a new facet of Lucid Roots’ business: growing her own produce to use in her products.

Not bad for a gal who freely admits she didn’t know spinach was a leaf until she moved to Los Angeles.

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TRY IT FOR YOURSELF

Charred Corn and Peach Salad with Walnut-Date Clusters

E

veryone can find something to like in this beautiful salad that’s teeming with nutritional value.

Although vegan and gluten-free, you get protein in the walnuts, lots of vitamins in the fruits and vegetables and just the right balance of sweetness to make this a new family favorite. This recipe will serve four as a side salad, two as a main dish.

SALAD 2 ears corn, shucked 8 cups kale (washed, dried, de-stemmed and ripped into bite-size pieces) 2 tablespoons olive oil 1 tablespoon lemon juice 1/4 teaspoon salt 1 cup cooked quinoa, cooled 2 peaches, cut into thin wedges 1/4 of a red onion, thinly sliced 1/2 cup mint, chopped Salt and pepper as needed • Dry roast corn on grill or in broiler, turning to get all sides.

• Once cool enough to handle, stand corn on end and slice corn off the cob.

• Prepare kale by pouring olive oil, lemon juice and salt over leaves and massage in to break down leaves and remove kale’s bitter taste.

• Lay kale on platter, pile with quinoa, peaches, red onion, corn and mint.

• Top with walnut-date clusters and drizzle with additional dressing and adjust seasoning as needed.

WALNUT-DATE CLUSTERS 1 cup dates 1 cup walnuts 2 tablespoons agave, honey or maple syrup • Preheat oven to 325 degrees.

• Put dates, walnuts and syrup into a food processor and process until the mixture forms a ball and starts to pull away from the sides.

• On a parchment paper-lined cookie sheet, break the mixture into clusters about the size of a nickel.

• Bake for 12 minutes, or until golden brown.

• The clusters will harden as they cool.

BASIL OIL DRESSING 1 cup packed basil 1 cup olive oil 5 cloves garlic 1/4 teaspoon salt • Mix in blender on high until it turns bright green. Set aside.

— SHARED BY LUCID ROOTS’ DANI LUNDQUIST AUGUST - SEPTEMBER 2018

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“I DAN JACKSON PHOTO

A Barley Tale How a Palouse farmer saved a beer-making barley from oblivion

BY ANNE McGREGOR

t’s almost like a fairy tale,“ says Joseph’s Grainery farmer Bill Myers, who has a rare gift for spinning a riveting yarn. Seems a long time ago, in a faraway land, some Germans bred a variety of barley. They called it Baronesse. But the little barley’s flavor just wasn’t to their liking. So they abandoned it, though the seed eventually became readily available in the United States. “We raised it around here because animals liked it,” says Myers.

“Baronesse always fed well,” he adds with affection.

But when Monsanto bought out the supplier of Baronesse seed, it looked like the little grain might not be seen again. “If you’re in the seed business, you have to keep pulling rabbits out of the hat,” says Myers. The agricultural behemoth just wasn’t interested in marketing the venerable seed.

“Our Baronesse was rejected and wound up in a tower,” Myers says. “It could have ended there.”

As luck would have it, though, “Before [Monsanto] came in we had put some up for seed. We had our own cultivar,” though

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Call 311 and press 3 spokaneparks.org

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Myers was a little concerned about using it, given Monsanto’s well-known distaste for that sort of thing. “I didn’t really like the new ones, but I didn’t want to wind up getting sued by Monsanto.”

The little grain was certainly down, but not quite out. Monsanto eventually put the rights to the seed up for sale, and it was purchased by Rosalia’s McKay Seed Company, which maintains a small supply to this day. Myers says when he contacted owner Dan McKay, he had no objections to Myers planting a field from his large stockpile of the Baronesse seed. “It could have easily been lost in any commercial quantity forever,” says Myers.

Which leads us to the glorious, happy ending of our fairy tale. Turns out a lot of people think Baronesse barley makes a pretty fine beer. “It’s such a good, sweet, malty flavor that anybody who likes a malt-forward brew just loves it,” says Myers. A few years ago, he invited some appreciative brewer-types out to the farm to celebrate the revival of Baroness and watch the barley being harvested. They raised a pint or two, right there in the field. And

they had so much fun, Myers is doing it again, with a little twist.

On August 18, you’re invited to the farm to watch the combine circle around, harvesting Baronesse barley. Beer crafted from previous harvests by a number of local breweries — including Big Barn, Black Label and Young Buck — will be on tap for sampling. (Some local distillers will join in as well.) It’s all part of a new appreciation for the “terroir” of locally sourced beer ingredients, and a rare opportunity to meet the farmer, maltster and brewer of your suds all in a big field of barley.

There will be food to munch while you taste and live music from Tone Sober. Oh, and did we mention it’s all free? Myers says he’d appreciate it if attendees took a moment to register on the website so he can give you specific directions to the site and plan the food accordingly. But, he adds, “If you show up, we’ll put a beer in your hand.”

Directions to the location west of Hwy. 195, near Colfax, will be provided upon registration via josephsgrainery.com.

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KIDS’ TABLE

Chomp Sticks A

s if eating green beans wasn’t enough fun already, along come these adorable MUNCHTIME CHOMPING CHOPSTICKS from Fred, a line of kitschy, yet useful housewares.

If kids can pry these clever beginner chopsticks away from curious adults, they will love developing their fine motor skills at breakfast, lunch and dinner. Every time they squeeze the spring-loaded “chomper” chopsticks, their dining companion’s “clashing teeth action” will commence, opening the plastic mouth to eat along with them. Rumor has it the alligator, toucan and shark all especially enjoy eating veggies. The chopsticks are hand washable for many meals of happy munching.

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Each cookie is a unique work of art at Amber Fenton’s Electric Sugar Cookie. YOUNG KWAK PHOTOS

Cookie Canvas Whimsical edible art, baked and painted in a North Idaho kitchen

BY CHEY SCOTT

A

backdrop of white royal icing showcases Amber Fenton’s signature neon “watercolors” made from food dye. Fenton is a cookie artist — a “cookier.” Her vivid palette conjures up electric green cacti streaked with edible gold glitter, while half-moon shapes with scalloped inner edges become slices of hot pink watermelon with toothy bite marks.

Chartreuse mermaid tails shimmer with golden scales, and five-pointed stars sport a patriotic ombré of red, white and blue.

From mixing the dough to the last brush stroke, Fenton’s process for each batch is time intensive. After putting cookie sheets into the oven, she mixes up some royal icing, typically made from egg whites (or meringue powder), powdered sugar and water. Royal icing is favored by pastry chefs and cookiers both because it dries in a smooth, hard coat that allows for other decorations to be placed on top. Fenton usually makes her royal icing without added color since she paints over it with diluted food dyes.

Once the layer of royal icing has completely set, she mixes up her paint colors by diluting food coloring into high-proof alcohol. When applied, the alcohol evaporates, leaving the color behind. (She uses alcohol for this step because water can crack or melt the royal icing base.) Then, she paints.

This rainbow spectrum Fenton brushes onto each cookie using her trademark soft watercolor technique almost seems too colorful to eat.

“The draw is definitely the artistic side of it,” she says, adding that since childhood, cookies have always been a favorite treat to bake.

The self-taught baker began decorating sugar cookies more than five years ago as a hobby. Though she still considers herself a hobbyist baker, Fenton turned the creative outlet into her part-time business, Electric Sugar Cookie, last December when she first sold cookies at a local makers market in Coeur d’Alene.

“I bought all of the packaging and really wanted to make it presentable, so once

I got all that perfected and got a lot more confident — and I think that social media gives me a lot of confidence, too — I started posting and getting all these likes.”

Now, Fenton bakes and decorates custom cookie orders several times a week from her home kitchen in Coeur d’Alene (Idaho has a cottage food law, which allows for certain consumable products to be made and sold from a person’s home), both for local and faraway customers. She continues to share samplings of her cookie art on Instagram at @electricsugarcookie.

Most customers buy one or two dozen cookies at a time, which Fenton sells for $3 each, regardless of order size. She admits that she could probably raise her prices to better compensate herself, but is worried she’d price herself out of the regional market.

“It’s a labor of love,” she says. “If I were to break it down, I’d be getting paid like a dollar an hour or something ridiculous.

But it’s pure enjoyment, and when it’s not I scale back and don’t search for more orders.”

AUGUST - SEPTEMBER 2018

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KOOTENAI COUNTY FARMERS MARKET | Saturdays from 9 am-1:30 pm (Hwy. 95 and Prairie, Hayden) and Wednesdays from 4-7 pm (Fifth and Sherman, Coeur d’Alene). kootenaifarmersmarkets.org

Make a Farmer’s Day!

W

ith local produce hitting its prime as summer winds down, farmers markets are bursting with the good stuff. The Inland Northwest is filled with markets — you can find one any day of the week, and often not far from home.

Here’s a friendly reminder about where and when you can collect the freshest stuff for your next local meal.

CHENEY FARMERS MARKET | Tuesday through Sunday from 10 am-6 pm through Sept. 15, at 1011 First St. Other vendors available Tue-Sat from 10 am-3 pm.

CLAYTON FARMERS MARKET | Sundays from noon-4 pm through October, at 4616 Wallbridge Rd. claytoncommunityfair.com

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EMERSON-GARFIELD FARMERS MARKET | Fridays from 3-7 pm through Sept. 28, at 2310 N. Monroe market.emersongarfield.org

HILLYARD FARMERS MARKET | Mondays from 3-6 pm through Sept.

24, at Queen and Market. facebook. com/hillyardfarmersmarket

FAIRWOOD FARMERS MARKET | Tuesdays from 3-7 pm through Oct. 9, at 319 W. Hastings Rd. fairwoodfarmersmarket.org

KENDALL YARDS NIGHT MARKET | Wednesdays from 5-9 pm through late September, along West Summit Parkway. kendalllnightmarket.org

LIBERTY LAKE FARMERS MARKET | Saturdays from 9 am-1 pm through Oct. 13, at Town Square Park. libertylakefarmersmarket.com MILLWOOD FARMERS MARKET | Wednesdays from 3-7 pm through Sept. 26, at 8910 E. Dalton Ave. facebook.com/millwoodfarmersmarket MOSCOW FARMERS MARKET | Saturdays from 8 am-1 pm through Oct. 27, in Friendship Square. facebook.com/MoscowFarmersMarket N.E.W. FARMERS MARKET | Wednesdays and Saturdays from 9 am-1 pm through October in downtown Colville, at Main and Astor. newfarmersmarket.org

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PERRY STREET THURSDAY MARKET | Thursdays from 3-7 pm through Oct. 25, at the Shop, 924 S. Perry. thursdaymarket.org PULLMAN FARMERS MARKET | Wednesdays from 3:30-6:30 pm through Oct. 17, at 240 NE Kamiaken. pullmanchamber.com SANDPOINT FARMERS MARKET | Saturdays from 9 am-1 pm and Wednesdays from 3-5:30 pm, through Oct. 13, in Farmin Park. sandpointfarmersmarket.com SILVER VALLEY FARMERS MARKET | Thursdays from 5-8 pm through October, at 10 E. Station Ave., Kellogg. silvervalleychamber.com SPOKANE FARMERS MARKET | Saturdays from 8 am-1 pm and Wednesdays from 8 am-1 pm through Oct. 31, at 20 W. Fifth. spokanefarmersmarket.org For more, visit Inlander.com/Events

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AUGUST - SEPTEMBER 2018

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JONATHAN HILL ILLUSTRATION

From Chaos, Order How to help your tween reap the benefits of getting organized

BY E.J. IANNELLI

T

he benefits of organization are well documented at this point, and reports on new studies only seem to underscore the results of previous ones. Being organized — habits like decluttering, calendaring, keeping to-do lists, tracking progress on projects and tasks — tends to lead to lower levels of stress, creates a stronger sense of wellbeing and even leads to increased productivity.

As elusive as organizational skills can be to many adults, they can prove doubly elusive to children who are in the thick of the

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preteen-to-teenage transition.

“To the kid that’s disorganized, the kid that is organized looks like a unicorn, something magical,” says Patti Goeller, a seventh grade teacher at Chase Middle School in Spokane. She estimates that she sees around 300 students per year on a regular basis, few of whom arrive with carefully honed organizational habits.

That lack of organization can certainly be frustrating to teachers and parents. It’s also immensely frustrating to the

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students themselves, who haven’t necessarily learned how to apply their still-developing organizational skills to a school day with different periods and regular reshuffling.

“Students don’t know what they don’t know,” Goeller says. “They come in [to middle school] trying to use an elementary system that they spent six years fine-tuning, and hopefully maybe it’s been working for them. The problem is that they’re entering an industrialized model of education, so where in elementary school you have shared school supplies, maybe more flexible deadlines, you don’t get that at the secondary level. They’re somewhat ignorant of what’s going to work best for them.”

The typical result of that adjustment period will be familiar to many parents of middle-school aged students: last-minute scrambling to meet assignment deadlines, backpacks overflowing with mystery contents, binders crammed to bursting with old papers. That constant state of disarray can have a negative effect on students’ school performance and even their attitude toward school in general.

“W

ithout a structured method of organizing what it is you have to do next, lots of kids get overwhelmed,” says Robert Reavis, director of Career & Technical Education at Spokane Public Schools. “And it’s particularly noticeable in those transition years... because they go from a self-contained environment — same teacher all day long, all their stuff in their desk — to an environment where you have six classes, six different teachers, six different sets of expectations, six different books. We shake them up like a bag of bees every 52 minutes or so, throw them out into the hall and say, ‘Hurry to your next class.’”

In Spokane Public Schools, a district-wide program called Advancement via Individual Determination (AVID), which Reavis oversees, aims to create a foundation for good organizational skills by putting binders and a long-range planner in the hands of students in grades three through ...continued on next page

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The 7 Habits of (Mostly) Organized People 1. You don’t always have to splash out for every last piece of kit when back-to-school shopping. Help your child develop an organizational system that works for them and gradually buy supplies that support it.

5. Don’t be too afraid to let your child deal with adverse consequences. Of all the phases of education, middle school is one of the safest to let children learn from their mistakes.

2. Keep the lines of communication open.

Have regular sit-downs with your child to discuss schoolwork, and don’t feel guilty about taking it upon yourself to check the state of binders and backpacks.

6. Model and reinforce organizational habits and celebrate the results — not just good grades but also meeting deadlines and staying on top of tasks.

7. If all else fails, encourage your child to use a simple two-folder system: one for pending work, one for completed assignments.

— E.J. IANNELLI

3. Remember that kids in middle school have a wide range of mental and emotional maturity. Not all of them are immediately able to grasp the benefits of good organizational habits or practice them consistently.

“FROM CHAOS, ORDER,” CONTINUED... nine. Similar initiatives are in place in districts across Washington state.

But a binder and planner alone aren’t enough to create order out of chaos.

They’re tools that young students need to be taught how to use.

During his time working at Spokane’s Gary Middle School, Reavis says that they held advisory sessions almost every day to guide students in using the binder effectively. Yet the success of that effort often depended on involvement from parents or guardians, who can help reinforce and, where necessary, adapt whatever organizational methods that students are learning at school.

O

ngoing communication is fundamental to that process. Asking a child about his or her day at school is a good place to start, but the real rewards come from taking that conversation a step or two further, such as following up with questions about homework assignments and discussions about time management.

“Honestly, I think parents should meet

4. Involve your child in developing a culture of organization. Maintain a family calendar together, keep joint chore lists and have them share responsibility for keeping the house tidy.

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once a week with their kids for at least the first quarter, if not the first semester of middle school,” says Goeller. “And make it fun: ‘Alright, we’re going to get doughnuts and go through your binder and your backpack and see how things are going.’” She also recommends setting limited expectations of privacy where school materials are concerned. Her own children understand that their backpacks are subject to casual inspections to make sure that assignments are being turned in and permission slips are getting signed.

“I’m not suggesting coddling, because that’s one of the biggest battles we face as teachers, but you need to model organization and anticipation with them. Eventually, you can back off.”

That step away is perhaps the most important, because developing deep-rooted, lifelong organizational skills ultimately depends on self-sufficiency. Fortunately, middle school might be the best place to experiment with removing the training wheels, so to speak, because the consequences for stumbling aren’t quite as severe as in later education.

“It’s that gradual release of responsi-

relAx • reflect reconnect

bility: I do, you watch. We do. Then you do,” says Reavis. “And it’s not to add stress.

People think, oh, that’s going to stress kids out when they see that big list of stuff.

Well, kids have the list of stuff anyway. Is it more stressful to see it and know what you’re planning for, or is it more stressful to be rushed because you forgot to put it on the calendar?”

Goeller agrees, encouraging parents to work with their children to create a shared

“family culture” of being organized.

“It’s a huge life skill — just as much as it is to learn your math or your grammar,” she says. “And just because something works for you doesn’t mean that style of thinking, categorizing and tracking information will work for your student. Make suggestions in small doses at appropriate times to avoid a big blow out every time a project is due. Be flexible but persistent. Be hopeful.”

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WASHINGTON STATE UNIVERSITY PHOTO

Embracing the Unknown For parents, sending a kid off to college is an emotional rollercoaster, so we asked an expert for some advice on how to cope

BY PHILIP THOMPSON

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didn’t know who to call in case of an emergency. I didn’t know where to buy late-night comfort food. I didn’t even know what my bathroom looked like.

The dread that proliferated the weeks before starting college was the worst kind: the fear of the unknown. What my life would be like in September — who I would meet, where

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I would go, what I would do every day — was a complete mystery, a blank canvas, a yawning void. This ambiguity made the fear gnawing at me feel like a waste of energy — I didn’t even know what I was afraid of.

My parents, despite their best intentions, could only provide bittersweet reassurance. Every home-cooked meal, family get-together and nostalgic walk around the neighborhood only reminded me of the looming lack of these comforts lying ahead.

My appreciation of the tangible, immediate

present only made the future feel more abstract.

Once my time at home ran out and the forced smiles, hideous small-talk and multiple-hour sex-ed seminars of new student orientation were put behind me, the fear evaporated very quickly. Friends, like clouds, appeared as if they’d always been there, I familiarized myself with the local bodegas, and my dorm’s communal bathroom proved to be, somehow, tolerable.

The unknown became known, and now I could move on to the much more concrete, and manageable, fears of tests, papers and the subway system.

If I could give parents any advice about how to console the nervous mess pacing through their house all August, it would be to emphasize continuity. Life goes on.

For my first birthday away from home, my grandma sent me a batch of her signature chocolate decadence cupcakes, and I appreciated, even more than the taste (sorry grandma, they were still amazing), the comforting realization that a few days ago, about 2,500 miles away, this woman I had known and lived next door to my whole life had been puttering around the kitchen, churning batter with a ferocity that belied her age, thinking of me. My favorite parts of my mom’s phone calls were hearing my little siblings bugging her in the background and recalling the exact glare she would whip back towards them, her silent over-enunciation of the words, “HEY — I’m ON the PHONE.” Some things never change, and whenever I felt adrift, I could cling to those little moments of familiarity.

A few years later, I spent a day with a friend who had recently graduated and was about to start grad school in Belgium.

He had never been to Europe, knew very little French, and wasn’t even sure if he was going into the right field — he was completely miserable, in the same way I had been. But seeing that fear in someone else, that teeth-clenched, eyes-screwed-shut march towards the complete unknown, made me come to appreciate it. I started college blank, scoured completely free of expectation, masterplan, or prejudice by my uncertainty — in other words, completely ready, in a roundabout way, for whatever life was going to throw at me.

Philip Thompson is a Spokane native, currently studying creative writing and music composition at Fordham University in the Bronx. He bears a striking resemblance to Health & Home contributor Dr. Matt Thompson.

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SPOKANE INDIANS BASEBALL PHOTOS

SPOKANE’S FAVORITE FISH

Redband Rules!

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rosy red streak runs from the gills to the tail of the aptly named redband trout — Spokane’s iconic fish, and historically a significant source of food for the Spokane Tribe of Indians.

In the past decade, though populations of the city’s signature fish have remained relatively steady, the numbers are far below historic levels.

The dwindling population is primarily due to habitat degradation, invasive predatory species and poaching, says Spokane Riverkeeper Jerry White, who is working with the Silver Bow Fly Shop and the Spokane Falls chapter of Trout Unlimited, among other community groups, to raise awareness of the fish’s history and how to preserve it.

A Washington Department of Fish and Wildlife (DFW) survey of the upper Spokane River found fewer than 1,200 fish in 2008, down from a height of about 19,000 in the 1990s and ’80s.

Redband are considered a “sentinel” species by the DFW, meaning their survival is a metric for the river’s health. Anglers on the Spokane River are not allowed to keep redband they catch.

The City of Spokane has teamed up with the Spokane Indians Baseball Club to add a little excitement to efforts to preserve and protect the showy redband.

Last year, the Indians started wearing special redband trout-themed jerseys — powder blue

with red accents and speckles to mimic the fish.

The team also introduced a new fishy mascot, Ribby. A part of the proceeds from the sales of the redband apparel — available all season long — go toward conservation efforts, says Otto Klein, senior vice president of the ball club. Last year, the efforts raised more than $10,000, Klein says, with more to come from this year’s sales.

Some of the money will be used for additional signage around the river, Klein says. Another portion will be used to fund grade school students’ field trips to Spokane’s newly renamed Redband Park for educational days. (Last spring, the Spokane Park Board voted unanimously to change the names of the areas previously known as Glover Field and the Peaceful Valley Riverwalk to Redband Field and Redband Park. The section of the river that flows nearby is where many redband spawn in late April through June. Young redband typically emerge in July.)

“I would envision each year we’re adding to our merchandise line, because of the popularity of the campaign,” Klein says. “It’s not stopping.

We’re going to continue with this brand for the Indians. This is our most focused conservation effort by the team.”

— MITCH RYALS Indians Redband Rally Games • Sat, Aug. 25, and Sat, Sept. 1, at 6:30 pm • $5-$20 • Avista Stadium, 602 N. Havana, Spokane Valley • milb.com/spokane • (509) 343-OTTO AUGUST - SEPTEMBER 2018

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A Developing Story How does a child’s history affect that child’s future?

BY MATT THOMPSON

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y sister recently had an ancestry genetic test done that revealed our family is 93 percent Irish.

Our ancestors arrived in the U.S. in the mid-1800s, forced to leave Ireland due to starvation from the Great Famine. Unable to support the basic needs of survival for themselves and their families, my ancestors took their chances, emigrating on coffin ships bound for North America.

Both sides of my family landed in Canada then traveled south and west, ending up in Spokane and Ritzville.

My kin and other desperate humans came to North America seeking asylum.

Despite humble beginnings — like many Irish at that time, they could only find work as laborers or domestic help — they

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managed to establish homes and, gradually, built a brighter future for the benefit of the many generations of proud and productive Irish Americans who came after them.

Immigrants, including my ancestors, became educators, advocates for justice, caregivers, engineers, entrepreneurs, clergy members, artists and entertainers. It would be a very different America without their contributions. In fact, many Americans can take a similar journey through their family’s history. Whether fleeing violence, oppression, poverty or pestilence, they found in America a safe harbor.

I understand that there are well-defined right and wrong ways to gain entrance to the U.S., particularly since 9/11, but I can also understand how flames at one’s heels

could lead one to attempt to escape by any means necessary.

Now, as in the past, suspicions swirl around those arriving at America’s borders.

Not all migrants are seeking asylum; some may in fact have nefarious aims. I understand that there’s a dilemma surrounding what to do with apprehended migrants.

I can imagine it would be expensive and a real challenge. I understand sorting out which children go with which adults might be a task that can take time. (Then again, it appears that Chuck E. Cheese’s has a more sophisticated system for linking parents with their respective children at their entrance than does the Immigration and Customs Enforcement agency.)

But I have to say that separating

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children from their parents and guardians is not good for their development. We only have to look back the Romanian orphanages of the 1990s to see the consequences of failing to form connections and attachments during childhood.

Here’s what we know: There are emotional “growth plates” present in a child’s developing brain that “close” far too soon if connections and attachments are not made or maintained during this crucial time. As adults, there will also be emotional “growth plates” that fail to mature if connections and attachments were not made.

I will also mention that detaining children, even with their parents or guardians, is also not good for their development.

A child can’t develop a sense of security and trust from a parent who is not in control of his or her own freedom and security. We need only look back to the Japanese internment camps of the 20th century to see the rippling effect on children. To quote the Centers for Disease Control: “Childhood experiences, both positive and negative, have a tremendous impact on future violence, victimization and perpetration, and lifelong health and opportunity. As such, early experiences are an important public health issue.“ Over the course of my career as a pediatrician, I have witnessed firsthand the chaos and suffering that can result when kids experience trauma or do not have anyone to lean on during those important years of development.

I have seen this with children adopted from other countries, children who have spent time in the foster system, children from fractious and fractured homes and children subject to abuse and neglect.

I don’t have the solution to this messy problem, but I do know it should not include stripping people of their freedom, attachments and humanity.

Dr. Matt Thompson is a pediatrician at the Kids Clinic in Spokane and the medical director of Spokane Guilds’ School and Neuromuscular Center.

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AUGUST - SEPTEMBER 2018

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CBD zone A Safer Pain-Fighter?

By Tuck Clarry

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europathy is a recurring, painful condition due to nerve damage that most commonly occurs in the hands and feet. Despite being a condition that affects millions of Americans, there are limited medication routes for those who suffer.

Bcause of the intense pain, patients may end up with an opioid prescription.

Thanks to further testing on CBD oil, the non-psychoactive-marijuana medication may be the alternative that many longtime patients could reach for. Deputy director of the pro-marijuana legislative group NORML, Paul Armentano, told the Chicago Tribune that research on the topic has remained consistent with “anecdotal reports of patients, many of whom are seeking a safer alternative to the use of deadly opioids.”

“There are so many benefits from this plant,” naturopathic medical doctor Emily Davenport of the Flagstaff Naturopathic Medical Facility told Sedona Red Rock News. “That’s what I say to my patients all the time, start with the CBD and if you need to open the door to THC… talk about the pros and cons there.”

After the Food and Drug Administration’s approval of CBD-based epilepsy medication Epidiolex, and the World Health Organization’s finding of CBD as non-addictive and beneficial, the drug may turn out to be an available option for even more people seeking relief.

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Health& Home

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AUGUST - SEPTEMBER 2018

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Bette Largent in the Looff Carrousel’s new home.

YOUNG KWAK PHOTO

Carrousel Caretaker Bette Largent keeps the Looff Carrousel looking as sharp as it did more than 100 years ago

BY NATHAN WEINBENDER

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or the past 26 years, Bette Largent has treated the horses on the Looff Carrousel in Riverfront Park with the care and attention normally afforded flesh-and-blood animals.

Largent is essentially the Carrousel’s caretaker: She makes sure its 54 horses (as well as its tiger, goat, giraffe and dragon-adorned chariot) are cleaned, that regular wear and tear is repaired, and that any cracks in the poplar wood are caught before they can do serious damage.

For an attraction that’s more than a century old and has entertained millions

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of people since it was installed in 1909, Spokane’s Looff is in remarkably pristine condition.

“If we take proper care, it will last many more generations,” Largent says.

Largent was raised in southern Idaho, and she remembers being attracted to carousels at the county fair, despite her father’s antipathy toward carnivals. Her mother, on the other hand, loved riding them.

“They had a band organ,” Largent says, referring to the instrument that produces a carousel’s lively musical accompaniment, “and I loved the music. I rode real horses,

but this was interesting. It was just the magic of it, and I never lost that.”

She still remembers the date when she first rode the Spokane Looff Carrousel with her husband, a Spokane native: May 17, 1980, the day before Mt. St. Helen’s erupted.

“If we had come a day later, I wouldn’t have been able to ride it,” Largent says.

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fter working as an antiques restorer and freelancing as an artist, Largent got a job managing the gift shop attached to the old Looff Carrousel building,

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8 26 2018 /

/

On Sunday evening, August 26th, Summit Parkway in Kendall Yards will be transformed to host this incredible outdoor event featuring an elegant picnic, exquisite wine, live entertainment and a very special silent auction. All proceeds will benefit Project Beauty Share®. Follow Project Beauty Share® on Instagram and Facebook for event updates and information.

ProjectBeautyShare.org but she eventually turned her full attention to maintaining the Carrousel. She’s since become something of a carousel encyclopedia: She served as board president of the National Carousel Association, has visited most of the country’s working carousels and consulted many of them on general upkeep — including a recently renovated carousel in Sandpoint — and literally wrote the definitive book on carousel maintenance (a manual titled Paint the Ponies).

The Looff Carrousel has been an icon of downtown Spokane since it opened more than a century ago, back when it was located in West Spokane’s Natatorium Park (or Nat Park, colloquially). The Carrousel’s namesake, designer Charles Looff, made somewhere between 30 and 40 carousels during his lifetime, and Spokane’s is one of only six still in operation.

As part of the $64 million Riverfront Park renovations, the Carrousel reopened this summer following a refurbishing process in which it was repainted and renovated to a state that approximates its original look. The intricately-carved upper crown of the Carrousel was also restored, a process ...continued on next page

Evening en Blanc is generously presented by:

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Inland Northwest

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“CARROUSEL CARETAKER,” CONTINUED...

YOUNG KWAK PHOTO

DID YOU KNOW? Most of the animals have names Some of the equine nicknames include Oliver’s Pride, named for a former owner of the Carrousel, and Sisco, a bucking bronco named for Kevin Costner’s horse in the film Dances with Wolves. There’s also Warrior, Penny Lane, Athena and Rocky.

No two Looff horses are the same Looff reused body molds often, and the figures seen on the Spokane carrousel are typical of his style. But every design is unique to its horse, and you’ll never see two horses that have been painted and colored in the same way.

Some of the figures predate the Carrousel itself Billy Bob the Goat was added to the Carrousel in 2006, and was likely made sometime in the 1880s. Geri the giraffe, meanwhile, dates back

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to the mid-1890s and may have been personally carved by Looff. Sneaky the skulking tiger is an extremely rare figure, too, and the only one of its kind on an operational machine.

What’s with that extra “r” in “Carrousel”?

Early 20th century spellings of the word vary from source to source, Largent says. In fact, there’s an old letter Looff wrote in which he spells the word four different ways. The double R’s could have been a deliberate flourish, a product of Looff’s broken English, or merely a misinterpretation of how the word should actually be spelled. So when writers refer to Spokane’s Carrousel, you’ll see two r’s; generic carousels have to settle for one r.

— NATHAN WEINBENDER Learn more at spokanecarrousel.org

that Largent says took four years, and the embossed designs on its outer edge, which had previously been painted over, have been enhanced with a gold tint.

The older Carrousel building has also been replaced with a round, high-ceilinged structure that’s mostly glass and concrete. It’s much brighter than the former enclosure with its dark knotty pine paneling. Largent says she’s never seen the Carrousel so well-lit. The interior is climate controlled, which will prevent the wood from cracking and warping when temperatures fluctuate.

When it comes to the horses themselves, Largent says it’s the saddles that receive the most wear, and many of them have now been reinforced. The stirrups have also been moved further down, so that adult riders’ feet aren’t always rubbing against the bellies of the horse and scratching the paint.

“The bodies all got repainted. I never changed any of the colors, just enhanced them,” Largent says. “The wood is so old that if you get a tiny hole that sees the extra moisture, the wood swells and the paint pops.”

All of that damage can be prevented, Largent says, but then there’s what she refers to as “love wear.” That’s a bit more difficult to avoid.

“I’ll sit and watch the kids while they get the ride going,” Largent says. “They have to pet [the horses], they have to wrap their feet around their necks. Their little shoes hang at the right angle so that the buckles scratch the paint. That’s love wear, and it’s the cost of doing business.”

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lthough it’s impossible to pin down an exact number, Largent estimates that some 300,000 people ride the Carrousel on an annual basis. And now that it’s got a new coat of paint, that figure could climb.

So what is it about the Carrousel that still attracts people of all ages, more than 100 years after it first opened?

“You have lights, you have mirrors, you have all this action going on. That appeal is always going to be there,” Largent says.

“And I love the art. I’m just amazed by the craftsmanship, especially Looff horses.”

And even adults who think they’re too cool to enjoy a ride: They eventually succumb to its magic, Largent says.

“It takes three revolutions, and they’re smiling,” she says. “By the fourth, usually, they’re waving.”

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Seniors now have easy access to rides on demand

By Amy Stice, Co-founder, Arrive Rides Last summer, I had some extra time to spend with my grandmother, who is now 93 years old. She drives a well-loved Camry to all the places she feels comfortable: church, her local library and the grocery store. But whenever she wanted to go into downtown or to her doctor’s office, with its busy parking lot, she’d call upon my aunt for a ride. And if my aunt wasn’t available, Nina would reschedule her appointment.

That summer, I pitched in on giving Nina rides around town, and was struck by how little she needed my help…except behind the wheel. My grandmother is confident on her feet and mentally sharp. All she needs is for someone to drive her around—which is what companies like Uber and Lyft do. Those companies allow their users to order a ride by pressing a single button on their smartphones, which summons a nearby car to come pick them up. It’s easy, and simple, and I use those services all the time myself.

There was just one problem: Nina doesn’t have a smartphone. In fact, sixty percent of people over the age of 65 don’t have one, which means that ondemand transportation isn’t available to the age group that may need it most.

NEED A RIDE? JOIN ARRIVE!

On-demand rides for people without smartphones

JOIN: Sign up online or over the phone

I created Arrive Rides to solve this problem. What we do is simple: We connect people who don’t have smartphones to the services of Lyft and Uber.

REQUEST: When you’re ready to ride, call our members-only concierge line and we’ll send you a Lyft or an Uber immediately.

Arrive Rides members can call us from any type of phone—home phone, cell phone, the convenience desk of the grocery store—to request a ride. We handle the technology to dispatch a car through Lyft or Uber, and let our member know what kind of car is coming for them and when exactly it will arrive. We then call the driver to let them know how to find the member: “You’re picking up my friend Gloria. She’s a 70-year-old woman in a blue sweater and is standing in front of the pineapple display outside Trader Joe’s.”

RELAX: We phone the driver to let them

know how to find you, and monitor the ride to ensure you’re picked up as planned.

ARRIVE: We handle the payment, so there’s no need to carry cash!

The freedom of driving, without the hassle.

We use Lyft and Uber’s technology to see exactly where the car is at any given time, and ensure that the member is picked up as planned and on time. Any car dispatched can accommodate a foldable walker or wheelchair—so long as the member can move themselves from a mobility device into the car, the driver will handle collapsing the equipment and storing it in the trunk of the car. Many of Arrive’s members let us know that they have a hard time getting into and out of SUVs; for those members we will always find a sedan.

Arrive Rides charges $10/month as a membership fee, and ride costs are based on the time and distance of the trip, with a $12 minimum per ride. There’s no additional charge per rider, so Arrive members treat their friends to trips, too!

For more information, call Arrive Rides’ information line at (866) 626-9879, or visit us online at www.arriverides.com.

AUGUST - SEPTEMBER 2018

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