Inlander Health & Home 04/06/2020

APRIL - MAY 2020

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FITNESS GETS FUN • 10 SUPPLEMENT TO THE INLANDER

FLAVORS OF THAILAND • 42

CREATIVE CAREERS • 48

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Updates and information: multicare.org/coronavirus

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Inside

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ON THE COVER: CopperCreek Landscaping/Matt Barton Photo

Etc.

Health

PG. 8

FILLING TIME • SPOKAST WASHINGTON WRITERS

Home

A CHEAT CODE TO BETTER HEALTH COVID-19 • THE MAGIC OF MUSHROOMS

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Food

PG. 42

LIVIN’ IT OUT • A STUDY IN CONTRASTS CLOSET PURGE • SAVORING THE UNEXPECTED

FROM THE HEART • TWO THAI RECIPES GREAT GRAPES AND A GREAT LOCATION

Family

People

PG. 48

PAINTING A BETTER FUTURE BALANCING FEARS

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CRAFTED WITH CARE: JILL ANN SMITH

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BEATING CANCER, RIGHT HERE AT HOME At Cancer Care Northwest, we understand that cancer is complex. That’s why we’re dedicated to making cancer treatment better. Our integrated treatment approach incorporates medical, surgical and radiation oncology services, provided by a dedicated team of cancer specialists who work together, to ensure you receive the best possible care and outcome. We’re beating cancer, right here at home.

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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.

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

EDITOR Anne McGregor

annem@inlander.com

MANAGING EDITOR Jacob H. Fries ART DIRECTOR Ali Blackwood

The Great Unknown

BY ANNE McGREGOR

N

ever before has an issue of Health & Home been produced and delivered in such a strange and scary time. As we go to print, we’re just days into Washington state’s “stay home, stay healthy” order, issued by Gov. Jay Inslee to deal with the spread of the coronavirus. I can’t help but wonder what type of world our little issue will encounter as April turns into May. As we’ve worked — mostly remotely in the last few weeks — it could sometimes seem surreal to be covering anything but the virus that has upended our lives. But as we assembled the issue, our hope was that it might offer the opportunity to relax and reflect, with stories and images to brighten your day.

It’s actually just a coincidence that Daniel Walters’ story (page 10) on the “gamification” of health — featuring video games that make at-home exercise so enjoyable you hardly know you’re working out — arrives at a time when all the gyms are closed. And Chey Scott’s story on outdoor living (page 26) offers promising glimpses of the summer we know is coming.

Just before the era of social distancing, Carrie Scozzaro was lucky enough to spend some time with Jill Ann Smith (page 54), an exceptionally versatile artist and businesswoman who also happens to have a passion for helping others. That’s just the sort of energy and optimism that we’ll all need to tap into over the next few months.

To your health!

EVENTS EDITOR Chey Scott CONTRIBUTORS Stacey Aggarwal, Matt Barton, Leslie Blevins, LeAnn Bjerken, Don Hamilton, Alicia Hauff, Jonathan Hill, E.J. Iannelli, Young Kwak, Robert Maurer, Dan Nailen, Carrie Scozzaro, Daniel Walters, Nathan Weinbender, John R. White DESIGN & PRODUCTION DIRECTOR Wayne Hunt ADVERTISING DIRECTOR Kristi Gotzian MARKETING DIRECTOR Kristina Smith ADVERTISING SALES Autumn Adrian, Mary Bookey, Jeanne Inman, Rich McMahon, Claire Price, Carolyn Padgham-Walker, Wanda Tashoff, Emily Walden SALES COORDINATION Camille Awbrey, Sydney Angove DESIGN AND PRODUCTION Derrick King, Tom Stover, Rachael Skipper DISTRIBUTION MANAGER Frank DeCaro

CONTRIBUTORS

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

DANIEL WALTERS, a lifelong Spokane native, is an Inlander staff writer reporting on a wide swath of topics, including business, education, land use and other stories throughout North Idaho and Spokane County. For this issue, he delves into how video games and apps are “gamifying” health and fitness.

ALI BLACKWOOD is a graphic designer at the Inlander and the art director for Inlander Health & Home by day, and a painting instructor and home DIYer by night. She happens to like cats, and manages to sneak one into almost every issue of Health & Home. See if you can find this issue’s feline friend.

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. 2019. Health & Home is locally owned and has been published since 2004.

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Filling Time Might as well fill up your mind while you’re hanging out at home POMPEII, THE IMMORTAL CITY is on exhibit at the MAC. But galleries that should be thronged with visitors are empty, at least for a while.

You can still take advantage of the museum’s "Revealing Pompeii" webinar series, which features a different program each Thursday in April at 6:30 pm.

First up on April 2nd is “Prostitution in the Immor(t)al City: Investigating Pompeii's Brothel” with Dr. Sarah Levin-Richardson from the University of Washington. Northwestmuseum.org Get creative and design your own sport. Compete with other SPORTS creators by tweeting a video of it to Joe Buck from Fox Sports (@Buck) “If your video gets posted you have to pledge to donate to a cause during this quarantine. Even if it’s a dollar. Send something!” tweets Buck.

Stay home and learn about the art, artifacts, and people of Pompeii in the MAC’s “Revealing Pompeii” webinars.

NW MAC PHOTOS

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You’re admitted to the IVY LEAGUE! MIT offers a large variety of course lectures online, or try Yale’s most popular course ever, The Science of Well-Being, on how to be happy. Ocw.mit.edu and coursera.org Join the Spokane Public Library's SPRING ONLINE READING Program. You can set up reading challenges for yourself, earn points and badges and track your time reading. It's good to have goals! spokanelibrary.org

WASHINGTON WRITERS

A Reader’s Raucous History Shining a light on a lost literary legacy

W

hen I first moved to Spokane just over five years ago, I had no idea what kind of literary hotbed I was making my new home. What a bonus for someone who loves to read — joining a community seemingly brimming with talented novelists, poets, nonfiction writers and essayists.

A new book by author Peter Donahue from Washington State University Press shows that a love for writing is anything but new in the Pacific Northwest. And for anyone who loves reading — no matter what you like to read, no matter if you care about local voices or not — Salmon Eaters to Sagebrushers is a joyful collection to delve into as Donahue explores a world of Washington wordsmiths and their work focused between the late 1880s and the 1960s.

Donahue, a fiction writer himself, explores fiction, nonfiction and poetry that serve as snapshots of yesteryear, many of the pieces from long-defunct publishers. The stories range from explorations of life on the Columbia River to living in a San Juan lighthouse to farming on the Palouse, and as a relative newcomer to the region, I certainly learned a lot about the area from both Donahue’s essays and the excerpts from the original works. At the same time, any reader will learn a bit about these Washington writers’ attitudes about life at home and toward the world beyond the state’s borders.

I particularly appreciated how Donahue organized the book into sections like “Early Poets,” “Nature Writers,” “Women Memoirists” and “Rural Life.” His essays are based on a column Donahue wrote for 13 years for the Washington State Historical Society, exploring what he calls “vintage” works of Washington writers.

In Donahue’s hands, these vintage pieces and their authors enjoy a new life.

— DAN NAILEN

LISTENING

The City Speaks

I

SPOKAST PHOTO

n one sense, SpoKast operates as your typical hang-out show, a shaggy space where a couple of affable friends riff on the news together and share their thoughts. Think of it as the millennial version of a morning radio show like Dave, Ken & Molly.

SpoKast co-host Nate Martin, who works at Bliss Hair Studio, describes co-host Brennon Poynor as the technically savvy but "deliciously awkward" and himself as irreverent, a tad racy and sometimes dumb. Martin describes their third co-host, Andrea Williams, who has 13 years of radio experience, as the one with the bubbly personality and the very loud, very exuberant laugh.

Over a decade ago, Williams ran a local music blog that covered the launch of an up-and-coming music and art event called Terrain. It’s fitting then that SpoKast hosted Terrain co-founders Luke Baumgartner and Ginger Ewing as their first real guests. In March, the SpoKast was named Best Podcast in the Inlander’s Best of the Inland Northwest reader’s poll.

Podcasts are what blogs were a dozen years ago: A way for people who truly love talking about a thing — or a place — to come together and share what makes it special. “[The goal] is just to shine the light and recognize the community and the magic of the city,” Williams says. Listen at SpoKast.com.

— DANIEL WALTERS

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Can harnessing the psychological power of video games make you healthier? BY DANIEL WALTERS

...continued on next page APRIL - MAY 2020

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Exercise at home - and have fun doing it - with Nintendo Switch’s Ring Fit Aventure. NINTENDO PHOTO

“A CHEAT CODE TO BETTER HEALTH,” CONTINUED...

...continued on next page

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Mailman Mark Meredith already walked 11 miles a day, but by using the Lose It! app he was able to shed more than 40 pounds. LOSE IT! PHOTO

“A CHEAT CODE TO BETTER HEALTH,” CONTINUED...

Living Well in the Health

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Together, We’re Transforming Health Care Thanks to the generous support of our donors, Providence Health Care Foundation is funding technology, programs and research that saves lives and enriches our community.

For more than 130 years, our region has relied on Providence not only for world-class medical care, but to answer the call for help from our less fortunate neighbors.

Learn how you can help: providence.org/GivingEWa or 509-474-4917 Providence Sacred Heart Medical Center | Providence Holy Family Hospital | Sacred Heart Children’s Hospital Providence Mount Carmel Hospital | St. Luke’s Rehabilitation Institute | Providence St. Joseph’s Hospital

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SUPERFOOD

The Magic of Mushrooms

L

oved, or loathed, depending on who you ask, mushrooms come in many forms, including those readily available in the grocery store, and others — like morels — that require more determined sourcing.

ATTRIBUTES Mushrooms are nutritional powerhouses packed with antioxidants, minerals, fiber and vitamins. This uniquely delicious fungus contains a form of soluble fiber known as beta glucan. Consuming high amounts of beta glucan has been linked to increased heart health, reduced cholesterol levels and improved regulation of blood sugar. Mushrooms are also rich in B vitamins which also protect the heart, skin, and digestive system.

SUPER POWERS Mushrooms can be a significant source of Vitamin D in your diet. Just like humans, mushrooms can produce vitamin D when they’re exposed to the sun’s UVB rays, however they do it much more efficiently: exposing the “gills” to 10-15 minutes of direct sunlight during months when UVB light is available (in the Inland Northwest, that’s April through October) will result in 20,000 times more vitamin D in the mushroom.

Mushrooms can be a surprising source of Vitamin D.

WEAKNESSES When found in the wild, mushrooms can be either wonderfully delicious or horribly deadly. Unless you are an expert at mushroom foraging, don’t eat wild mushrooms you picked yourself. There are plenty of expert foragers that sell their bounty at local farmers markets and a wide variety found at grocery stores.

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THE HOUSE THAT LOVE BUILT

Congratulations to our community partner, Ronald McDonald House Charities of the Inland Northwest, on their new campus expansion...the ribbon has been cut and is officially ready for families!

HOW TO USE IT If you want to eat mushrooms for their vitamin D, you can place fresh mushrooms gills-up in direct sunlight. Simply let them sit in the sun for 15 minutes or so, then prepare them as normal. Be aware that since (like ourselves) mushrooms can’t produce this vitamin without the sun’s UVB rays, this will only work between the months of April and October in the northern regions of the country, including the Inland Northwest.

Some more “exotic” types of mushrooms can only be purchased dried but are easily rehydrated with a quick soak in water. Oyster and shiitake mushrooms are among the highest in beta glucan content and are also favorites for their unique flavors. Portabellas are rich in potassium and can be marinated and grilled like a patty to make a unique and healthy burger.

— STACEY AGGARWAL

NOW, TURN YOUR DOLLAR INTO TWO Your donation to the RMHC campus expansion project in 2020 is being matched by Community Cancer Fund dollar for dollar.

Donate any amount to help.

Stacey Aggarwal received a PhD in Pharmacology from the University of Washington. She writes about biology, health and nutrition while running a lavender farm in North Idaho.

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ROADTRIP RX

Chew on Chewelah Adjacent to a ski resort, this mountainside hamlet offers plenty of small-town pleasures

BY NATHAN WEINBENDER

I

f you’ve ever been compelled to visit Chewelah, it has likely been related to a trip to 49 Degrees North.

The ski resort is a draw for thousands of winter sports enthusiasts every season, but the little town of 2,600 people just beyond the mountain is a destination unto itself. Chewelah is an hourlong scenic drive from Spokane, and it offers all the small-town charms you expect. Here are some of the local businesses you can check out if you make the trip.

FOOD

Chewelah’s downtown only takes up a few blocks, so most of its dining establishments are clustered together in one cozy place. But there’s still a variety of options beyond the handful of fast food joints that you see as you’re pulling into town. THE SPORTSMAN BAR & GRILL offers elevated pub food, from specialty burgers to seafood, while nearby EL RANCHITO serves up delicious and affordable Mexican cuisine. And you’ve got your choice between two family-friendly pizza places: WESTSIDE PIZZA, a small chain that appropriately has most of its locations in Washington, and FIRED UP PIZZA, an offshoot of Colville’s Fired Up Brewing that serves Neapolitan style pies and craft beers.

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BEER

Speaking of beer, aficionados of regional suds have been raving about Chewelah’s QUARTZITE BREWING CO. since it opened in 2016. Housed in a former auto body shop, the Quartzite taproom boasts a minimalist yet inviting design, with a mix of two-person tables and longer communal tables (and a few comfy armchairs in the corner) to accommodate groups of all sizes. The taproom itself is only open Thursdays through Saturdays, and there’s always a food truck out front while they’re in operation — one in the afternoon for lunchtime customers, and another in the evening for folks coming in after work. Quartzite’s specialty beers, from their creamy amber ale to their rich stout, have gotten attention beyond the reaches of Chewelah: Owner Patrick Sawyer estimates that about 40 percent of their customers are from out of town.

WINE

Not into beer? That’s fine, because just down the street from Quartzite is CHEWVINO WINE BAR, a quaint bistro style spot that offers a full bar as well as an extensive selection of wines from the region and elsewhere.

The business first opened in 2013, and current owner Diane Conroy took it over a year and a half ago. “I think Chewelah is really changing,” she says, noting that she’s not just serving local customers. “We have skiers coming from all over the place — Spokane, Colville, B.C.” But there are plenty of regulars, who come in for tapas or artisan pizza and check out the work from local and regional artists that’s featured at ChewVino every month.

Spokane’s Wine Authority Trails End Gallery JANE MCGEEHAN PHOTO

ARTS & HISTORY

Many other businesses pride themselves on showcasing local art, freeing up their wall space for Chewelah’s ARTWALK, which occurs on the first Tuesday of each month.

It’s a chance to not only familiarize yourself with Pacific Northwest art but to stop in at the various shops and restaurants that participate. You can also visit TRAIL’S END ART GALLERY, which sells local art and gifts, as well as beautiful custom jewelry. Chewelah’s local theater community produces several plays throughout the year at the CHEWELAH CENTER FOR THE ARTS throughout the year, and upcoming productions include the all-ages period musical Newsies (April 2-5) and The Dixie Swim Club (May 22-24 and 29-31), a bittersweet comedy about female friendship. For a more historical bent, the CHEWELAH MUSEUM offers a glimpse into the town’s past, with an ample collection of vintage photos, Native American artifacts and military uniforms. It’s open Fridays through Sundays. And don’t forget about CHATAQUA, one of the town’s most anticipated annual events. Families flock to Chewelah’s City Park during a single weekend every July for a celebration of the town’s Native history that features carnival attractions, food vendors, live music, a fun run and a parade.

222 S. Washington St, Spokane 509.838.1229 vinowine.com

INSIDER TIPS

“The Oasis is the best dive bar in Eastern Washington, in my opinion. The drinks are dirt cheap and the burgers are phenomenal. It is cash only, which I like to warn people about up front.”

— Patrick Sawyer Owner of Quartzite Brewing Company quartzitebrewco.business.site “Gather gift shop is fabulous and has great prices. There’s something there for everybody. It’s one of the nicest gift shops I’ve been anywhere. Go to Jean’s Beans, get a coffee and go shopping.”

— Diane Conroy Owner of ChewVino Wine Bar chewvino.com

DISCOVER LOCAL ARTISTS & CREATORS • • • •

Visual artists Musicians & performance artists Literary artists Other creators & artisans

Share your creations & talents by submitting your work to SpokaneCreators.org.

Presented by Spokane County Library District

www.scld.org

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SEARCH FOR TRUTH

Any Questions?

Curiosity creates an innovative cat.

“A

re you curious?” I often ask this question in workshops and almost every hand is raised. I think many of them are mistaken. We often confuse curiosity with problem solving. Curiosity is a fascination with anything novel and… everything is novel.

Being truly curious is difficult. We have routines, opinions and beliefs that limit our inquisitiveness. Being open to and interested in what is happening around us is, I believe, a rare skill.

But curiosity has two powerful advantages: It leads to innovation and helps us resolve conflicts. So many inventions and discoveries came from a moment of curiosity. Walt Disney invented Disneyland when taking his two young daughters to an amusement park; he was feeling bored and wondering how a family could share the park experience together. The credit card was invented by two businessmen who realized that after finishing a restaurant meal, neither had any money to pay the check. (One of their wives had to come to the restaurant and to the rescue!) On the walk home they wondered if there was an easier way to deal with restaurant charges, and the credit card was invented that day.

Albert Svent-Gyorgi, who won the Nobel Prize in 1937 for his groundbreaking work in biophysics, said, “Discovery consists of looking at the same thing as everyone else and seeing something different.”

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Apply this notion to our common disagreements and consider that conflict can only be resolved when one gives up fighting to be right and, instead, makes an effort to understand the other’s point of view. This is a challenge when the adrenaline is flowing and we are certain we are right. Imagine, in an argument, pulling back from the vitriol and instead, asking, “Help me understand.

What could I have said or done differently?”

The authors of one of the best-selling books on negotiation, Getting to Yes, wrote: “The cheapest concession you can make to the other side is to let them know they have been heard.”

It may be “cheap,” but it is also the most important skill we need for a full and successful life.

—ROBERT MAURER Robert Maurer is a Spokane psychologist, founder of the Science of Excellence consulting firm and the author of several books including One Small Step Can Change Your Life.

WHO AND WHAT IS SPOKANE ARTS? A 501C3 NON-PROFIT THAT PARTNERS WITH PUBLIC & PRIVATE ENTITIES TO BUILD AND SUPPORT THE ARTS IN SPOKANE

Our Governing Board

Our Advisory Board

Spokane Arts Fund

Spokane Arts Commission

PROGRAMMING

PROFESSIONAL DEVELOPMENT Workshops and Panels, Drop In & Apply, Artist Meet Ups, and the annual Arts Awards.

The Chase Gallery, Public Art, Spokane Poet Laureate, Music Video Jams, TheaterFest, murals, and more!

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Spokane Arts Grants Awards: Grant-making for artists and arts organizations.

Spokane Artists & Creatives Fund and advocacy for arts & culture at the city and state level.

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SPECIAL PANDEMIC UPDATE

FAQs on Coronavirus What’s in a name?

Which is it — COVID-19 or coronavirus?

Here’s the deal: COVID-19 is the illness associated with the coronavirus (technically known as the SARS-CoV-2).

It’s not alive, but it’s not dead

While the coronavirus is not “alive,” it is resilient and it can remain infectious just sitting around on various surfaces: four hours on copper, 24 hours on cardboard, up to three days on plastic and stainless steel.

Studies are also showing the virus can also remain in the air for up to three hours, though most of the time it falls to the ground more quickly.

Wiping down purchased items or anything you are bringing into your home with a disinfecting wipe to reduce chances of contact with a left-behind virus is not a bad idea.

Show me the signs

According to the WHO, symptoms of COVID-19 can appear at any time from one to 14 days after exposure to the virus.

During that time, the person may unknowingly be spreading the virus.

When symptoms do develop, they can vary widely. About 15 percent of patients who test positive will suffer severe health problems, while some people who test positive report no symptoms. Most people who test positive do report fever or respiratory symptoms.

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But other less-obvious symptoms are slowly becoming apparent. In one study of 204 patients, half of the patients reported symptoms such as loss of appetite, diarrhea, vomiting or abdominal pain.

“Digestive symptoms, such as diarrhea, may among the presenting features of COVID-19, in some cases may arise before respiratory symptoms, and on rare occasions is the only presenting symptom of COVID-19,” according to a study released by the American Journal of Gastroenterology.

Loss of the senses of smell and taste is also emerging as a significant indicator of infection. Loss of smell or taste has been reported by people who have tested positive but otherwise have no other symptoms, according to the American Academy of Otolaryngology. They recommend anyone experiencing those symptoms self-quarantine.

Can I get a test and how long will it take?

At press time, drive-thru testing was ongoing at the Spokane County Interstate Fairgrounds. If you are experiencing symptoms of fever and a cough, the Spokane Regional Health District asks that you contact a screener via phone or virtual visit prior to going to the drive-thru test center. Testing is open from 10 am-8 pm, 7 days a week until further notice, based on resources.

Most tests done in Washington are being sent to the lab at the University of Washington. They have to be physically transported to the lab and put in the queue.

The test itself takes some time to run and that all means that getting results back to doctors and patients has been taking several days.

Despite persistent rumors, there is no test kit that is approved for at-home, DIY testing. Efforts are underway to bring blood tests that just involve a fingerstick that could offer a rapid response, as well as reduce the need for supplies related to the current nasal and/or throat swab testing procedure.

A new test that takes just 45 minutes for results has been approved by the FDA but is not widely available to the public.

Whew!

The test was negative!

Though false-positive tests are extremely rare (i.e., the test shows you have coronavirus when in fact you do not), false negatives (the test shows you don’t have the virus when in fact you do) are a different issue. Several factors can complicate testing, including the testers’ ability to access the remote part of the throat in “twitchy” test subjects. Variations in the amount of virus present can also be a factor. Some patients are testing positive, then negative, then positive again.

According to the FDA, “A negative result does not rule out COVID-19 and should not be used as the sole basis for treatment or patient management decisions. A negative result does not exclude the possibility of COVID-19.”

All of which illustrates, yet again, the importance of social distancing.

5” wide by 7.625” high

Treatment

There is no FDA-approved treatment as of press time. There are four treatments under clinical investigation by the World Health Organization as part of a large global trial called SOLIDARITY. One treatment is an antiviral medication called remdesivir; one treatment involves a pair of anti-malaria drugs called chloroquine and hydroxychloroquine; one is a combination of two HIV drugs, and the fourth treatment is a combination of the HIV drugs plus interferon-beta. Remdesivir was used to treat the first patient in the U.S. in Snohomish County and is considered by some to be the best potential therapy.

Social Distancing

In the U.S. today, social distancing means staying at least 6 feet away from other people, and in groups of 10 or less. In short, “I’m asking you, and you may say I am pleading with you, to stay home unless it is necessary for you to go out,” Washington Gov. Jay Inslee said. “The penalty is you might kill your grandparent.”

If you do need to get outdoors, taking a walk is OK as long you try to maintain at least 6 feet of space around others.

— ANNE MCGREGOR

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We also have genetic screening for many neurological diseases Please call: 509-960-2818 to learn more about our clinical research trials •

Discover the history, cultures and art of the Inland Northwest and the world.

EXHIBITIONS 2020 Pompeii:

The Immortal City

American Impressionism

Mount St. Helens:

POP Power

Critical Memory

From Warhol to Koons

northwestmuseum.org APRIL - MAY 2020

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R E G N A D •

A D •

I recently read that a combination of the drugs hydroxychloroquine and azithromycin might be effective against COVID-19. I have diabetes and I am at risk for this viral infection. Should I try to get these medications and take them to prevent an infection?

R E G H N DA DON’T DIY COVID-19 TREATMENT SPECIAL PANDEMIC UPDATE

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ydroxychloroquine is a medication that is typically used to treat malaria, a parasitic disease disseminated by mosquitos. There is scant data that suggests that hydroxychloroquine or its cousin chloroquine may be able to block the ability of corona viruses to infect cells and replicate, and that they may also be able to damp down the release of inflammation-promoting molecules that are produced by the immune system in response to COVID-19.

These inflammatory molecules when over produced (in a situation called a cytokine storm) can cause severe and dangerous damage to the lungs.

Azithromycin is an antibiotic used to treat bacterial infections and in this case could be effective against co-occurring bacterial infections that often accompany viral infections.

The problem is that any suggested use of these medications is based on very little data from laboratory studies or arises from extremely small studies in infected patients.

At press time for this issue, studies of hydroxychloroquine and hydroxychloroquine/azithromycin are on-going and we will

5” wide by 7.625” high

know more soon. Given the potential toxicities of these medications and the lack of data to support their use they should not be used against coronavirus at this point except in clinical trials. There was a recent sad case of a person who died after taking some chloroquine phosphate, which was intended for use in killing parasites in fish, in a misguided attempt to self-medicate.

This case unfortunately underlines that fact that this medication can be very toxic and even fatal and that anyone should only approach its use after sufficient clinical trials have been completed and then only under the supervision of a licensed prescriber.

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COVID-19 ALERT FROM CATHOLIC CHARITIES Even in the COVID-19 crisis, we continue to serve the poorest of the poor – people who know what it feels like to be vulnerable, fragile, at-risk, isolated and afraid.

In these times every single American suddenly knows what it feels like to be those things.

Catholic Charities is here to help ALL of us now.

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For more information please visit

How you can help Become a Shopping Angel Shopping Angels provide essential nonperishable food items to our seniors who are unable to leave their homes. Donations can be dropped off at our Catholic Charities Family Services headquarters building drive-through located at 12 E. 5th Ave, Spokane WA. Visit www.cceasternwa.org/covid-19 for a list of recommended items.

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“LIVIN’ IT OUT,” CONTINUED...

Fire draws people to relax and linger. Legacy Landscapes included a casual yet cozy firepit and a more elaborate outdoor fireplace and covered seating area in these two recent projects. LEGACY LANDSCAPES PHOTOS ...continued on page 32

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APRIL - MAY 2020

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“LIVIN’ IT OUT,” CONTINUED...

(TOP) An outdoor living room by CopperCreek | COPPERCREEK LANDSCAPING PHOTO (BOTTOM LEFT) Waterfall by CopperCreek | COPPERCREEK LANDSCAPING PHOTO (BOTTOM RIGHT) An outdoor bar by PlaceLA | JOSH TRIPP/PLACE LA PHOTO

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...continued on page 34

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“LIVIN’ IT OUT,” CONTINUED...

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sensitive to that, so I’ll give them time and check back in another day.”

When you feel you’re ready to start organizing your closet, Dixon says the first step is to empty the closet completely. This lets you see exactly what items you have, and what condition they’re in. You might even find stuff in there that doesn’t belong or could be better stored elsewhere. The empty space can also help you to visualize potential new storage ideas.

Once you’ve emptied the closet, you can start sorting, which for most people this is the hardest part. A common way to sort is to place items into four piles: keep, repair, donate, or throw away. Try things on as you go and be honest about whether you truly love and will wear each piece.

Use hooks to store handbags, and alternate shoes front to back to save space. KARA DIXON PHOTO

Putting It Back

Closet Purge Regain control of your closet with some simple steps

BY LEANN BJERKEN

A

s this issue goes to press we are all staying home to battle the coronavirus. What better time could there be to do some long-needed editing of our closets? It can be tempting to launch an allout assault, but organization experts say it’s good to have a strategy before your efforts end up creating an even bigger mess.

Kara Dixon, started her cleaning and organization business, Spokane Organizing Solutions, last spring.

“I understand people’s difficulty with attachment to things,” she says. “It’s a very personal process, so I always start with a free consult to get a sense of the client’s lifestyle and goals for their space.”

Because each person is different, Dixon encourages would-be declutterers to take their time and spread the process out over a few days if necessary.

“It’s easy to get overwhelmed and some clients need a break,” she says. “I’m always

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After you’ve narrowed things down to just the items you’ll be keeping, it’s time to decide how best to store them. Start by hanging clothes according to color, and type or function. This enables you to easily find specific items and also to determine where you are overstocked.

As you begin re-hanging clothes, try to face items in the same direction and leave some space between each, but keep in mind it doesn’t have to be perfect. Store non-hanging items in drawers, on shelves, or in cubbies, with an eye toward keeping the closet’s floor clear. If you have a shoe rack you can save space by storing pairs of shoes with one facing the opposite direction.

“In my closet, I keep a couple of baskets on the floor,” Dixon says. “That way as I’m choosing an outfit, if I decide not to wear an item I can drop it in the basket and come back to re-hang, fold, or store it later.”

Still need space? Dixon suggests installing a second hanging rack above or below

your current one or placing a rack on the back of the closet door.

“Making use of vertical space is key, and installing a second rack is an excellent way to do that,” she says.

When storing accessories, Dixon says you can also consider creative repurposing of household items, such as using shower hooks to hang purses or scarves.

“It doesn’t have to be Instagram worthy, as long as it’s a solution that works for you,” she says.

CLOSET ORGANIZATION

Steps and Tips

1.

2.

Empty your entire closet to visualize how you want the space to work.

Sort clothing into categories (dresses, shirts, pants, jackets, etc.).

Try on items to determine style, fit and whether repairs or alterations are needed. Some items might be better stored elsewhere in your home.

3.

Make four piles (keep, repair, donate, throw away) and place items into each pile as you try them on.

Take your time and ask yourself if you truly love the items you’re keeping. Don’t forget shoes.

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Rehang clothes you’re keeping, facing in one direction. Place remaining items in drawers or cubbies, keeping the floor clear.

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Take out the trash, ready donations for drop off, and make a plan for items that need repairs.

If you think you might need more than just a simple closet reorganizing, installing custom-designed storage could be the answer. When it comes to transforming a closet, Spokane Valley-based Cabinet Systems founder and owner Rex Watson agrees with Dixon that the hardest part for most people is letting go of extra stuff.

“We encourage customers to try to weed out things they don’t need, because it gives you more space and better flow both in your closet and in your life,” he says, noting that they meet with customers individually. “There is no cookie-cutter design,” he says. “Some people are hangers versus folders, and some want items hidden in drawers or behind doors.”

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One home can house many moods, as these two bathrooms in designer Deanna Goguen’s house demonstrate. ALICIA HAUFF PHOTOS

A STUDY IN

CONTRASTS

Deanna Goguen’s favorite spaces in her home are nothing alike

BY CARRIE SCOZZARO

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D

esignology Interiors’ Deanna Goguen has three bathrooms in her South Hill-area home, each with its own personality. One belongs to her son (we weren’t allowed in there!), while the other two are about as opposite as can be, fitting the distinct areas of the split-level home.

Upstairs, Goguen carried the calming-yet-vibrant Wedgwood blue color scheme into the master bath, toning it down for a contemporary seaside vibe.

“This is just really my comfort zone,” says Goguen, a WSU master’s program graduate who is also certified by the prestigious National Council for Interior Design Qualification.

The master bath features a full-depth soaker tub with a generous perimeter shelf — it’s nice to have a sturdy spot for your candles and glass of wine — and a double vanity cabinet, each with its own large mirror. A separate room houses the toilet and shower and extra-deep built-in cabinets offer abundant storage. A (man-made) quartzite counter and the use of both brushed

Dramatic wallpaper proves dark tones don’t equal dreary.

ALICIA HAUFF PHOTO

nickel and chrome adds some sparkle to the space.

Goguen employed two types of 1-inch tile to add subtle color throughout. The gray-green frosted glass tile that frames the tub is precisely cut and placed, while the tile along the wall behind the vanity looks more like beach glass: irregular squares with striations of green, gray, teal and turquoise.

A window eliminates the need for a fan and provides ample light, which is helpful as the walls are purposefully matte-finished.

Goguen likes Benjamin Moore’s Aura paint because it’s durable and doesn’t look streaky, even when there is a lot of steam buildup on the wall.

Downstairs, however, the basement bathroom has a Hollywood glam feel and uses darker colors more in keeping with other lower-level rooms.

For the most part, everything is black, white or metal. The walls are a satiny black with black trim, as are the cabinets, topped with a white counter. The space behind the commode, however, is wallpapered with a large black-and-white print.

You can get a lot of mileage out of really nice hardware, says Goguen, who paired a matte-black faucet and brushed nickel drawer pulls.

A red, pink, black and orange horse blanket on the floor provide a pop of color over porcelain tile with a grass mat texture.

Goguen calls it a “film noir” design on her company’s website, which also features magazine spreads from her nearly 30 years in the business.

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Savoring the Unexpected Melissa Cole delves into new techniques at her Spokane studios STORY AND PHOTOS BY CARRIE SCOZZARO

S

ometimes when you’re fairly well-known, especially for a particular style or product, it’s tempting to stick with that style, especially if it’s what pays the bills. Not so for Melissa Cole, who is both a tremendously successful artist and an adventurer on many levels.

“I’m drawn to things like enamel and raku [pottery] and encaustics because you never know the outcome,” says the Spokane-based artist, who has been experimenting with all three techniques in her Millwood-area studio.

Studios. Plural. Cole has a small area mostly dedicated to painting in the house she shares with her husband, Brandon Cole, an underwater

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photographer. The house is saturated with artwork — hers, her mother’s, pieces she’s been given or collected, including Ric Gendron’s, with whom she collaborated for a 2017 exhibition at the Northwest Museum of Arts & Culture. Many mementos are from travels to far-flung places, including dive trips with Brandon that inform so many of her paintings about creatures in, on and around water.

Her other art space is a 20-by-30-foot shop, with kilns for heating enamel — fusing colored glass powder to metal — and pottery, and an area for heating and manipulating the colored wax involved in encaustic.

Cole stores a literal ton of material for her

murals and mosaic work, which includes numerous public commissions. Riverdance, the 22-by-24-foot mural of swirling salmon and cavorting wildlife, hangs inside Spokane Convention Center.

Cole runs her hand over a particularly luminous piece of glass.

“It’s like candy,” says Cole, who was recently chosen to create art for the Ermina Skyway, also known as the Carlisle-to-Mission section of Highway 395.

The sparkly glass, bright colors, and richly patterned surfaces — they’re all highly identifiable for Cole, as is her penchant for depicting animals.

Yet the artwork that covers the goldenrod walls of

5” wide by 10.25” high

her shop and her website explore a range of other subject matter and techniques.

Art was a constant for Cole growing up and living in Spokane offered her opportunities to explore in earnest. While hanging out at 4 Seasons café and working her way through Julia Cameron’s guidebook, The Artist’s Way, Cole made watercolors, which she hung up in the store, created signage for the company, and designed their labels. It got her thinking.

“It was sort of a light bulb that art could be a career,” says Cole, whose eclectic background includes a childhood in London, Hong Kong and India, a zoology degree from Oregon State University and time in the Peace Corps.

In some ways, she’s returned to her science-oriented roots with works from her Cellular series, resembling both cellular organ-

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isms and marine plankton. In other ways, she’s breaking new ground, trying new processes like encaustic, but also creating some of the most personal work she’s ever shared.

Although she’s still influenced by the more folkloric and typically patterned ceramics, batik, sculpture and mosaic from her travels, Cole finds herself increasingly drawn to both more primitive and more contemporary work, fewer brighter colors, and less overt patterning (she makes a point to experience as much art as possible when she’s traveling).

“It definitely feels like an evolution,” says Cole of her emerging aesthetic.

That’s evident in the series Broken, recently at Kolva-Sullivan Gallery, which deals with an injury Cole incurred while diving. A black-andwhite striped figure with its spine exposed smiles through the pain. In a two-panel painting connected by a spinal-like cylinder, she incorporated the (numerous) billing documents from her ordeal.

It’s not that she won’t continue to make the work for which she’s better known, she says. Rather, she made a decision a few years ago that she was going to pursue more and different techniques, ideas and content.

“Now I realize there’s no fear in just doing whatever I want to do.”

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41

From the Heart Thai Bamboo founder shares her love of cooking and her culture

BY CARRIE SCOZZARO

Thai Bamboo’s May Burgess grew up in southern Thailand.

“Thailand is a small country but we’re very rich in food.”

YOUNG KWAK PHOTO

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Ever wonder why there are no Thai fast food places?

“Because there’s too many ingredients,” says May Burgess, the co-founder of Thai Bamboo, which currently has four locations in Washington and Idaho combined, with a fifth location in the works on the South Hill. “And Thai food is always fresh.”

Since opening Thai Bamboo’s flagship East Valley location in 2001 with her husband Tom, May has made it part of her mission to share her love of and knowledge about Thai food and culture. All of the artwork inside their restaurants is custom-made overseas and shipped over so that people can get a sense of Thai culture, says Burgess.

There are four essential flavor profiles in Thai cooking, explains Burgess: sour, sweet, creamy, and salty. Sometimes crunchy is included, too, she adds, and of course there is spice according to individual preference.

As for ingredients, garlic, peppercorns (both black and white) and cilantro are fundamental to Thai cooking, says Burgess, whose first Thai restaurant was with a family member in Seattle (it’s run by her niece now).

In order to create the numerous and diverse items on Thai Bamboo’s menu—soups, stir fries, curries, salads, noodle dishes, rice dishes, and desserts—Burgess sources fresh ingredients as locally as possible, especially during the warmer months.

Some items, however, she does have brought over from Seattle weekly--things like lemongrass, bok choy, eggplant, coconut milk and palm sugar.

“I’m very picky about ingredients,” says Burgess, who manages a staff of around 80 employees, and still spends a lot of time in the kitchen, especially at the North Division location.

Although the menu is already extensive, Burgess still likes to come up with new items for special occasions, such as Valentine’s Day or Inlander Restaurant Week. And, separate from what guests are served, staff at every location gets together for a family style meal with cooking duties rotating amongst Burgess and her team of chefs.

She relays a story about getting a call from Robert Irvine’s Restaurant Impossible scouts, looking to “rescue” Thai Bamboo several years back.

“They didn’t realize we are successful,” she laughs, noting how over the years they gained a foothold in the busy restaurant scene, expanding from the East Valley to North Division, to the South Hill and Coeur d’Alene, Idaho.

Burgess grew up cooking for the others in her family at a young age. Many of the ingredients came from the family garden. “We learned very young how to grow vegetables; it comes natural with me,” says Burgess, who maintains a garden at home, but mostly for flowers, and especially to

attract hummingbirds.

Burgess still does most of the cooking at home, and is partial to fish and vegetables. One of her favorite meals involves cooking fresh fish in a curry with green papaya.

SPECIAL INGREDIENT

Thai Basil Some herbs can be used in their dried form with

little noticeable difference. Not so Thai basil, which is also known as purple Thai basil (and might even sometimes be called cinnamon basil, although this is actually a separate cultivar).

“Purple Thai basil is unique from the other types of basil due to the sweetness, light licorice taste, and light spiciness followed by floral notes,” says Thai Bamboo’s corporate chef, Alex Santos-Cucalon.

A staple in many Asian dishes, it gets enveloped into spring rolls, incorporated into soups or used as an essential garnish in main dishes.

A member of the mint family that also includes thyme, oregano and marjoram, Thai basil has a squared stem that can appear reddish-purple, slightly serrated leaves, and distinct purple flowers. Do not mistake it for actual purple basil (also known as opal basil or by its Latin name ocimum basilicum); Thai basil is of a slightly different variety (Latin name thyrsiflora) but more readily identifiable from its distinct aroma of anise when you bruise the leaves.

Unlike mint, however, which can grow unchecked and is hearty enough to withstand northwest winters, Thai basil prefers warm climates. Thus even if you’re fortunate enough to grow it this summer, come cool weather you’ll need to look for it in the produce section.

— CARRIE SCOZZARO She grew up near the ocean in southern Thailand. “Thailand is a small country but we’re very rich in food.”

One of the best parts of her job, says Burgess, is hearing customers express their appreciation for Thai food in general and Thai Bamboo specifically.

She is also encouraged by the continued growth of the industry.

“All around Spokane, throughout the 16 years I’ve lived here, I’ve seen so many more foods from different cultures pop up,” says Burgess. “Food from Japan, Ethiopia, the Middle East, India, and many more. It makes me so happy to see Spokane embrace this culinary diversity.”

APRIL - MAY 2020

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Thai basil, with it’s squared purple stems, is notable for the distinct aroma of anise if you brush the leaves.

TRY IT YOURSELF

Miang Goong

Miang is the Thai version of lettuce wraps, in this case featuring goong, or shrimp. You can either serve the ingredients on a plate for people to make their own, or make the wraps and serve preassembled with extra sauce. Most items can be found in better grocery stores, as well as Asian markets.

• 8 ounces thin rice noodles • 2 tablespoons lime juice (fresh squeezed is best) • 2 tablespoons fish sauce • 1 tablespoon palm sugar • 4 garlic cloves, crushed • 1 Thai chili, cut into small pieces • 2 tablespoons fresh Thai basil, whole or torn apart in large pieces • 1/4 cup coarse ground peanuts • 1 pound medium-size shrimp, peeled and deveined • 1 head red or green leaf lettuce, rinsed and dried and separated into largest leaves • 4 tablespoons cilantro, chopped 1. Soak the rice noodles in a bowl with enough cold water to cover for 30 minutes.

2. Blend lime juice, fish sauce, palm sugar, garlic, Thai chili and basil together in a blender. Add 2 tablespoons of the ground peanuts to sauce and stir.

3. Boil 2 cups water and cook shrimp 2 minutes precisely. Turn off heat and remove shrimp immediately. Keep warm and cut in half lengthwise.

4. Do not discard hot water. Instead, drain noodles from cold water and gently slide into hot shrimp water to heat them 1 minute, stirring to ensure they don’t stick. Drain.

5. For each wrap, place a small amount of noodles onto the lettuce, then add shrimp and top with sauce. Garnish with chopped cilantro.

Ho Muk Pla Also known as ho mok pla or hor mok pla, this Thai comfort food traditionally in-

volves steaming fish in banana leaves to ensure just-tender fish in a healthy, fragrant custard. For this recipe, a sturdy iron pan works well. Most ingredients are available in your supermarket specialty aisle, although some items like the kaffir lime leaves are best obtained at an Asian grocer.

• 13.5-ounce can coconut milk • 1 tablespoon red curry paste (add or reduce amount, depending on spice tolerance) • 1 tablespoon fish sauce • 1 teaspoon palm sugar (you can substitute brown sugar, although palm sugar has a richer flavor) • 3 each, fresh kaffir lime leaves, sliced very thin • 2 eggs, beaten • Cooking oil • 2 tablespoons Thai basil • 1/2 cup green cabbage, chopped medium • 8 ounces catfish (or similar fish, such as tilapia), cut into 1-ounce bites • 1/2 red bell pepper, sliced in thin rings 1. Preheat oven to 325.

2. In a wok or deep sauté pan, mix together 3/4 of the can of coconut milk, red curry paste, fish sauce, palm sugar and 2 of the sliced lime leaves. Bring to a simmer, not a boil.

3. Remove from heat and add beaten egg and stir.

4. Warm cast iron pan on low heat with a little bit of oil and add cabbage and Thai basil to the cast iron pan.

5. Add catfish and coconut curry sauce to the pan. Don’t stir! You want it to set up, similar to a souffle.

6. Bake at 325 degrees for 10-15 minutes until fish is fully cooked and coconut mixture is firm (fish temperature should be 135 degrees).

7. Top ho muk pla with remaining coconut milk, red bell pepper rings, and remaining lime leaf.

This easily feeds two to three people and is fine on its own, although it’s typically served over brown or black rice.

—RECIPES SHARED BY MAY BURGESS, THAI BAMBOO

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We’re Here For You. We at the Inlander remain committed to keeping people informed and connected during the coronavirus outbreak, supporting our readers and local businesses in the ways we always have.

Stay connected wherever you are.

Visit Inlander.com/locations for pick up locations near you and for links to the Inlander’s digital edition.

APRIL - MAY 2020

45

BARRISTER WINERY PHOTO

Great Grapes and a Great Location Barrister Winery elevates the art of winemaking, all while supporting the arts

BY LEANN BJERKEN

I

f you’ve ever taken a stroll around downtown Spokane’s west side, you may have come across Barrister Winery, tucked into a historic brick and timber building alongside the railroad tracks at 1213 Railroad Ave. The winery was founded in 2001 by lawyers Greg Lipsker and Michael White, who chose its name from the British word for their profession.

“We’ve been best friends and wine drinking buddies,” says Lipsker. “In 1997, our families were vacationing together in British Columbia when we came across a winemaking kit. We tried it out, and that’s what sparked our interest.”

The two spent several years making wine at home and in 2000, they entered four wines into the Indy International Wine Competition, winning three gold medals and one silver.

“We started to think maybe we were doing something right,” White says. “So in 2001 we jumped in and became a bonded winery.”

The two purchased the Railroad Avenue building, which had previously served as an auto parts facility, tire recap business, and last a warehouse, in 2004.

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“This building was formerly connected to the railroad by a bridge, which allowed automobiles to be brought in and cleaned before their sale at dealerships,” says White.

The space underwent renovations including roof repair, removal of interior walls, and restoring the floors down to the original wood planks, and then officially opened in May 2004.

The 21,600-square-foot space includes three floors which now consist of a tasting room, event space, production and storage areas, and a basement barrel room.

Although they didn’t realize it in the beginning, the winemakers say being so near the railroad provides an unexpected benefit to their wine production process.

“We’re probably the only winery in the state with a barrel room beneath the railroad tracks, above which about 25,000 trains pass annually,” says Lipsker. “We’ve had experts verify that as trains pass they gently vibrate the barrels, which settles the solids and contributes to the soft mouthfeel of our wines.”

Barrister’s basement barrel storage houses about 650 barrels of wine, and the business also leases about 5,000 square feet in the building next door for case goods

storage, which includes about 6,5000 cases this year.

In 2009, Lipsker and White brought on Tyler Walters as an assistant, teaching him about the winemaking process. By 2015, Barrister had added a smaller, downtown tasting room at 203 N. Washington St., and the next year, Walters became an official third partner in the business.

The three owners say their roles have evolved over the years, with Walters taking on more of the physical tasks involved in production of the wine, while Lipsker and White handle most other business operations, marketing and relationships.

While Barrister makes predominantly red wines, it does offer one white wine, a sauvignon blanc. As the winery has grown, its wines have continued to win awards, particularly the cabernet franc, which won “Best of Show” at the Los Angeles Wines of the World competition.

“We enjoy participating in competitions, because for us it’s like having an outside critic confirm our product is good quality,” says Walters. “It also can be useful in marketing.”

White says the winemakers take inspiration for new wines from others they’ve

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MIGRAINE tasted, and new grape varieties they’re excited to try.

“We’re always looking for opportunities to expand into new grape varietals or improve the quality of fruit we already have,” he says.

Barrister sources its grapes from 10 different vineyards, including several in Walla Walla, Red Mountain, Pasco and Vantage. Although the winery is probably best known for its cabernet franc, Lipsker says each of its wines shares a distinct style.

“I’d describe our style as fruit-forward, soft mouthfeel, and gentle tannins, with a long, rich finish,” he says. “If that’s a style you like, you’ll definitely find that across the board in all of our wines.”

When it comes to customer favorites, White says there is one wine most people seem to enjoy.

“Individuals have their favorites, but we’ve noticed in particular more people really enjoy ‘Rough Justice,’” he says. “It’s a blended wine of between four and seven different varietals from several different years.”

For pairing suggestions, Lipsker says Barrister’s Cabernet Franc pairs beautifully with lamb, and many of the winery’s red wines seem to work well with grilled meats.

“We also enjoy making wine-based sauces to complement our wines such as beef tenderloin with a rosemary cabernet sauce,” he says. “And if you like dessert with your wine, our merlot and syrah both pair well with chocolate.”

White adds that the winery offers many informational wine pairing classes, and offers its wine club members special releases that often include a pairing recipe prepared by a local chef.

In addition to award-winning wines, Barrister is also known for using its venue to promote visual arts and music through various events including the First Friday Art Walk, and Wednesday at the Winery concerts, as well as hosting many concerts throughout the year for the Northwest BachFest.

“Our wines are consistently good and enjoyed by all,” White says. “But the bigger picture for us has always been to create an experience, offering the public and our wine club members exposure to educational and informative presentations of wine, art and music.”

“Winemaking itself is an art, so for us, hosting other artists in this space is in harmony with our own work,” Walters adds.

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JONATHAN HILL ILLUSTRATION

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Painting a Better Future With support from schools and parents, students can better prepare for a career in the arts

BY E.J. IANNELLI

F

or parents of budding artists and creative types, it can often seem like the arts get short shrift in the K-12 curricula, especially at a time when STEM — short for science, technology, engineering and math — is the buzzword in education and the most visible casualties of school budget cuts are librarians and music teachers.

The near-term effect of those trends isn’t helped by longstanding skepticism toward the value of an arts degree or the viability of a career in the arts.

Whether we admit it or not, social biases persist: John’s dream of becoming a surgeon or Jane’s goal of being a rocket scientist still tend to be regarded as more level-headed and more attainable than if they’d expressed a desire to be professional poets or sculptors. ...continued on next page

APRIL - MAY 2020

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“CAREERS IN THE ARTS,” CONTINUED...

“For so long, people just said you’ll never be able to work in the arts. And so they really tried to steer their children clear of the arts,” says Melissa Cole, an established local artist whose mosaics, sculptures and paintings can be found in galleries and public spaces throughout the Northwest.

In recent years, she’s tried to address some of the deficits on the curricular side by working with the Seattle-based nonprofit Arts Impact to conduct arts-oriented literacy and mathematics courses in schools.

“At the K-12 level, [students] are not

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really being prepared for a career in the arts. I think they weren’t prepared for it in college, either, but they are being prepared for it now because so many students came out and weren’t able to get a career,” she says.

Cole, whose own degree is in zoology, identifies two important art-related areas in which younger students currently tend to be underserved. The first involves handson creative skills.

“I was kind of amazed when I did the Arts Impact program and we were working

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with schools in Spokane, Chewelah and Colville, and they don’t work much with their hands anymore. So even students that were in fifth and sixth grade weren’t able to wrap wire or to cut things.

That’s a worry.”

The other area of concern has to do with the administrative and self-promotional side of an art career. Recent college graduates, for example, have sought her advice on how to turn their own creative drives into a sustainable form of employment.

“They now are talking to me about the fact that they never learned anything about marketing their artwork or pricing their artwork or figuring out how to make it a business,” she says. At the same time, she does note that “last five to seven years” have seen an encouraging increase in the number of college-level classes on “how to market your work, how to speak to people, how to read contracts.”

Miranda Hein spent 14 years teaching dance as a performing art at Spokane’s Shadle High School before becoming an education field supervisor at Eastern Washington University. She also serves on the board of the statewide advocacy group ArtsEd Washington.

Based on her own experience, she sees early networking as one way to better prepare students “to navigate the next level of experiences” that will give them the financial and creative self-sufficiency to succeed as artists.

“Certainly, those connections in the art world and developing your own reputation and your own portfolio, that needs to happen before most people can go out there and make a full-time living off it,” she says.

And while valuable connections are already being cultivated in some schools, additional networking could take the form of mentoring, workshops, Q&A sessions and outside collaborations at an “age-appropriate level of depth or detail.”

Hein also thinks that students would benefit from exposure to the entire breadth of arts-related careers. That includes jobs like art historians, glassblowers, casting directors, voice-over artists and CGI animators.

“It isn’t just about trying to train students to be a professional composer or dancer or painter. Not all of our students are going to grow up to be professional creators or performers in the traditional sense,” she says. “Even people who design cars or landscape architects or people who plan cities... there are so many different ways that science and art can go together and truly enhance each other.”

Whatever training schools might provide, however, Cole adds that parents shouldn’t be shy about supplementing those resources to help put their young artists in better stead for the future.

“If they aren’t getting the type of information they need in the schools, there are a lot of fairly inexpensive classes around town with the Spokane Art School, for example, and at Spokane Art Supply,” she says. For aspiring actors, community theater might provide that extracurricular leg up. For hopeful videographers, it might be an organization like Community-Minded Television.

Parental support and guidance also means shaping expectations through honest conversations.

there are so many different ways that science and art can go together — Miranda Hein

“If you have an introverted child,” says Cole, “you have to talk to them about how much they have to work to make it profitable.

People don’t come to you and want you to do artwork just because you’re talented. You actually have to really hustle and find your own areas to work in. But if you have those skills, it’s definitely possible to make a living as an artist.”

APRIL - MAY 2020

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Balancing Fears How to tame anxiety by thinking about it in a new way

BY LESLIE BLEVINS

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A

s this issue goes to press, our city, our state, our country and our world are coping with the spread of a virus that’s deadly to some, and not even noticed by others who have no symptoms but may spread it. The current COVID-19 pandemic has certainly given rise to anxiety that is activating for many Americans. It can help to step back and take a look at the emotions this situation provokes.

At its base, anxiety is a future-facing emotion. It prepares us for what might come and it activates us to get ready. As I’ve scrolled through my social media feed and spoken with patients, it makes sense that I feel anxiety rising in our society and even in myself. It’s healthy. Without it, we would not even consider the future rise of the curve that we are collectively working so hard to flatten.

The interesting trade off with high levels of anxiety is that it narrows one’s focus onto the immediate threat at the expense of other goal-oriented behavior if anxiety levels are too high. We see this when people hoard supplies from stores leading to their neighbors

doing without. This is commonly referred to as fight-or-flight-or-freeze.

On the other side of the anxiety spectrum, we see people who have not been activated sufficiently. They may lack motivation to heed social distancing orders now in place in Washington state.

So, how do we take a healthy approach to anxiety? As a psychologist, I’ve learned to notice in my own body the physical sensations that alert me to my anxiety. Is my chest tight, breathing shallow, skin damp from sweat? Am I being short-tempered with

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Leslie Blevins others? I try to adequately label those sensations as an adaptive process my body is using to keep me healthy and alert, aka anxiety.

Just reframing anxiety from bad to good can improve the experience of it.

After I recognize that I am anxious, I try to identify if I am also confusing my worries of the future with what’s really happening in the world. Our thoughts can go to the most extreme futures, and our bodies will respond with anxiety. Staying present in this day and the current facts can help.

Lastly, I try to use self-compassion. By allowing myself to create space for anxiety, I also create space for the opportunity to live differently during the pandemic. Hopefully, that includes finding opportunities to feel joy, love, comfort, excitement, relaxation and all the other wonderful feelings of life.

Leslie Blevins is a psychologist and Board Certified Behavior Analyst at Spokane’s Enilda Clinic. She specializes in child psychology, parent training, young child behavior, and physician wellness. She’s worked in schools and physician offices. She provides free online educational videos to support families at EnildaClinic.com.

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Jill Ann Smith’s expansive and diverse studio is a popular stop on the annual Little Spokane River artist studio tour. YOUNG KWAK PHOTO

Crafted with Care Jill Ann Smith approaches her wide-ranging pursuits with passion and dedication

BY CARRIE SCOZZARO

W

hat do Arabian horses, women veterans, ceramics and the food industry have in common? They’re all things Jill Ann Smith has built businesses around.

“I’ve always been a niche marketer,” says Smith, who lives in the Little Spokane River area in an older home with a newer shop surrounded by funky outdoor sculptures and a garden. From the road, a unique metal fence reads like a biography of Smith’s life with cutouts of things like leaves and horses.

Cutouts of Air Force jets relate to her husband, Doug, whom she met while on the westside, where she grew up and earned her art degree at the University of Puget Sound. Fairchild Air Force base brought the couple to Spokane.

Smith likes to tell the story about a trip to Serbia she and her husband took to secure contracts for EarthGoods, one of many ventures she has run or created in her 50 years as a self-styled entrepreneur.

“In Serbia,” explains Smith, “business is done over drinking.”

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Only one person spoke English and none had ever dealt with an American nor a woman. Through hand gestures and smiles, they persisted, with Smith pointing to her husband as the “designated drinker,” so as not to offend their hosts.

“My husband drank the Serbs under the table,” says Smith, laughing.

Her husband also gave Smith her first horse, opening the floodgates, she calls it. Although she never rode a real one as a child — she made do with stick ponies and stories of the Black Stallion — Smith was especially enamored of Arabians.

She eventually purchased an Arabian, then taught herself about breeding, showing and racing. At one time, her darling “Fulfilled Dream” was the top 4-year-old in the country, racing and winning at Spokane’s Playfair.

Smith’s love of horses led to Krisean Performance Horses, where she focuses on breeding Arabian race and endurance horses, including Commander, Smith’s uniquely colored perlino with pink-

Jill Ann Smith’s interests range from her raku pottery to food-related businesses, including Buckeye Beans and her new line of Cowgirls Cookin’ seasoning packets. YOUNG KWAK PHOTO ish skin and pale blue eyes whom she often writes about in amusing stories about life on the ranch.

The ranch is a 70-acre expanse near Green Bluff, which served as the catalyst for another of Smith’s projects: Cowgirls and women warriors.

Recognizing a dearth in events specifically for female ex-military, Smith and partners Shannon Morse and Lou Radcliffe created the nonprofit 10 years ago. The free weekend retreat allows participants to camp, cook, and kick up their heels, with activities that range from horse riding to art.

“There is such a need for this,” says Smith.

Recognizing a need for things and knowing good fortune when she experiences it are key to Smith’s continuing success. In 1983, for example, Smith and a friend marveled at the lack of good food options with simple, wholesome ingredients so they pooled $500 each and started Buckeye Beans.

“I really grew up with that culture of food, nourishing body and soul,” says Smith.

Like something out of Jack and the Beanstalk, the little business grew and grew, garnering local and national media attention.

“I have this theory: If you want to put something out there, you start at the top,” says Smith, who was the first woman to receive Eastern Washington University’s School of Business Entrepreneur of the Year award in 1995.

Now she’s launching Cowgirls Cookin’ seasoning packets, featuring local artist’s work (Gordon Wilson, Debbie McCulley) and

with a custom logo component to allow others to use the packets for fundraising.

Her business savvy started well before Buckeye Beans, however. In the ’70s, although she taught art at Whitworth University, where she also earned her master’s in art education that enabled her to teach K-12, Smith realized she could make more money building her pottery business.

“My kids grew up at art fairs,” says Smith, who is represented by galleries throughout the Northwest and three years ago started teaching classes out of her ClayFox Pottery studio.

With its distinctive turquoise and purple paint job and view of the nearby river, the studio is a popular stop on the annual Little Spokane River artist studio tour, which Smith co-founded. That’s also where she continues to mentor Mead and Mount Spokane high school pottery students with a one-day raku firing session, collaborate with other artists — she’s been working on a series of equine-related art — and experiments with new art forms and techniques.

Lately, she’s been exploring encaustics, fueled by her love of history, a trip to Greece and the realization that there are few artists, if any, doing encaustics on clay.

Of all the things she’s done, clay has been a constant, something to which she keeps returning.

“When I talk to business people they say ‘I go to work,’” says Smith. “When you’re an artist, you say, ‘Do you want to see my work?’” She smiles. “We live our work.”

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