Inlander Health & Home 06/01/2020

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HEALTH

Journeys in Journaling PAGE 10

FOOD

Sharing Sourdough PAGE 46

FAMILY

Backyard Camping PAGE 48

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It’s important to take care of you and your family.

Scheduling essential care, maintaining immunizations and discussing medications with your provider are just a few of the things you can do to protect your health.

MultiCare Rockwood Clinic primary care providers offer virtual care, telemedicine and socially distanced in-clinic visits.

To schedule call 509-233-5102.

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ON THE COVER: Integrity Remodeling | Eugene Michel Photo

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OPEN YOUR MIND AND MOUTH PURPLE WAVES • FOOD CONNECTIONS

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JOURNEYS IN JOURNALING • COMING CLEAN PANDEMIC PARENTING • SECRET GREENS

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MODEL BEHAVIOR • PERSONAL REFLECTIONS ADVENTURES IN ART • BEFORE & AFTER

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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 EVENTS EDITOR Chey Scott

Home Times

BY ANNE McGREGOR

A

mong the disruptions of the “stay home, stay healthy” era, there were some bright spots for our family. Getting extra time with our two college students has been a treat, and they’ve been good sports about the whole thing. Our high school student has definitely enjoyed having his brothers back in the house, and the slowdown has given him time to explore the vast opportunities of… the kitchen. He’s baked many loaves of bread and even made udon noodles that he kneaded with his feet (not as horrifying as it sounds — the dough was in a ziploc bag). And no one has ever been more excited to get gojuchang from Korea. (It’s yummy — try some if you haven’t already.)

In this issue’s Food section, we feature another at-home kitchen whiz, photographer and co-founder of Spokane’s Hunt restaurant, Jed Conklin, who shares recipes for an amazing meal (page 40).

And whether you want to keep a record of your own kitchen creativity, track your progress toward a goal, or express yourself through words and art, keeping a journal offers limitless possibilities. In her story, “Journeys in Journaling” (page 10), LeAnn Bjerken finds, “There’s hope in an empty journal.”

What better time to start than during the languid days of summer in an undeniably memorable year?

CONTRIBUTORS Stacey Aggarwal, LeAnn Bjerken, Wilson Criscione, Jonathan Hill, E.J. Iannelli, Josh Kelety, Young Kwak, Robert Maurer, Eugene Michel, Dan Nailen, Carrie Scozzaro, Matt Thompson, 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

To your health!

DESIGN AND PRODUCTION Derrick King, Tom Stover, Rachael Skipper

CONTRIBUTORS

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

E.J. IANNELLI is a freelance writer, editor and translator based in Spokane. He delved into camping in your own backyard (page 48).

“When I first envisioned the typical backyard camper, what came to mind was a family with young children. Or maybe preteens putting an outdoor spin on the usual sleepover. But my interviewees were much more ecumenical and quickly broadened the scope to include most anyone. It was fun to discover that backyard camping held far more value and possibility than I’d initially thought.”

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CARRIE SCOZZARO is an artist, teacher and regular Health & Home contributor. “Like most of our readers, I’ve been more-or-less homebound over the past months and enjoying seeing photos of other people’s remodeling projects on social media. And as a recent homeowner of a not-new home in Spokane, what a lucky break to interview three different companies with a wealth of remodeling knowhow.” Find out what she learned in our cover story, “Model Behavior” (page 24).

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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More than ever, our local patients and caregivers are counting on us to be there with resources that will help those who need it most. Thanks to the long-standing support of generous community members, we can be.

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Purple Waves Gather lovely lavender to fill your home

BY CHEY SCOTT

P

erched atop the Wild Rose Prairie, a fertile expanse of farmland about halfway between Spokane and Deer Park, is the largest organic lavender farm in the U.S., EVENING LIGHT LAVENDER. Each summer amid the violet splendor of its fragrant harvest, Evening Light hosts its annual U-Pick Lavender Festival, offering fresh bundles straight from the fields and lots of lavender-infused food and personal care items. After wandering the picturesque farm, sit back and savor some old-fashioned soft-serve lavender ice cream or ice cold lavender lemonade while enjoying live music, kids activities, artisan vendors and demonstrations on how to make your own lavender essential oils and more at home. At press time, this year’s U-Pick festival is still on for the weekend of July 11-12; find the details at eveninglightlavender.com.

VISIT THE LIBRARY, VIRTUALLY Although public libraries in Washington state won’t reopen for in-person services until phase 3 of the Safe Start Washington plan (and we may not reach that stage until mid-June at the earliest), the SPOKANE PUBLIC LIBRARY previously moved many of its resources to the digital sphere. Its “Library@Home” programs and a new mobile app offer access to activities like virtual storytime and book clubs, as well as one-on-one support on topics such as business resources, community data and genealogy. These extras are all in addition to the library’s regular, robust digital offerings, from movies to music and language courses to audiobooks. Many frequently requested subjects from the Northwest Room’s regional history collection are also now accessible online. Head to spokanelibrary.org to jump in.

RUN FOR A CAUSE During this difficult social distancing era, at least we still have access to wooded hikes and neighborhood walks. Besides for your own mental and physical health, another reason to lace up your running shoes is to support the local nonprofit OUTLIVE CANCER, which helps cancer survivors get active outdoors and reconnect to the community. OutLive’s upcoming “Pick Your Path Community Challenge,” the weekend of June 19-21, offers pre-mapped routes to walk, jog or run, or lets participants pick their favorite route of 5, 10 or 25 kilometers.

The fundraiser challenge costs $17.50 per person or $25 for a family. After completing your route, record the time at the event’s online portal. Challenge friends and family to participate in the virtual race while supporting OutLive’s mission. Details and a link to register are at outlivecancer.org.

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Open Your Mind, and Mouth Sophie Egan offers a crash course in eating well, for yourself and the planet

O

ne of the problems with trying to be smart about what you eat when you’re not an expert is just the sheer volume of information out there.

Visit one website, and eggs are terrible. Read a book, eggs are just fine. For every place offering tips on the healthiest fish to eat, you’ll find another source telling you to avoid anything that once lived in the oceans since humanity has polluted them to death.

It’s easier to give up than keep trying to find good information. Before you give up, though, be sure to read Sophie Egan’s new book HOW TO BE A CONSCIOUS EATER. It’s a remarkably far-ranging tome that delves into dis-

cussions of all sorts of foods using three main questions as jumping-off points: Is it good for me? Is it good for others?

Is it good for the planet?

Egan isn’t here to offer a hippie-dippie argument pushing readers to all go vegan, or only eat organically, although you might reach those conclusions yourself.

She’s here to push accurate information in an eminently readable way so readers can make informed decisions for themselves and their families. She’s the director of health and sustainability for the Strategic Initiatives Group at the Culinary Institute of America, so she knows her stuff, and she’s also an engaging writer who contributes

regularly to The New York Times’s Health section, among other outlets.

The book is broadly organized into four sections: “stuff that comes from the ground, stuff that comes from animals, stuff that comes from factories, and stuff that’s made in restaurant kitchens.” And within each of those, you’ll find short “chapters” like “How The Heck Do I Read A Food Label?” and “A Gentle Rain on the PlantBased Parade.” You can open the book to any random page and find useful (and sometimes shocking) information, and it’s written in a way that avoids science-speak in favor of language all readers can understand.

You might be sad to learn how much water is used to provide your favorite food (45 gallons for one avocado!?!), or what plastics and artificial sugars are doing to your body and the planet, but you won’t find a better book to capture so many food issues in one place.

— DAN NAILEN

WIN-WIN

Food Connections

W

ith commercial demand for wholesale food dramatically reduced during the pandemic, food producers have faced sometimes overwhelming surpluses, as well as lost income. At the same time, communities have been experiencing increased food insecurity as hungry families struggle with their own finances. Nationally, images of milk being dumped and crops plowed under just added to the suffering.

A new collaborative effort in Spokane, fueled by a $1.4 million USDA grant, aims to assist both food producers and local families. Here’s how it works: wholesale food is sourced and purchased from local producers. Once a week, twenty-pound boxes containing fresh produce, dairy products and cooked meat — designed to feed a family of four for a week — are packed up by a team of volunteers, and the boxes are distributed through various networks in the Spokane area.

Local sourcing and packing for the FARMERS TO FAMILIES Food Box program is coordinated by Share Farm at their facilities in Liberty Lake. “For people who have surplus that would go to waste, we are buying it,” says Stephanie Watson, Community Partnerships director at Share Farm. “We are making sure we are paying farmers a good price point,” she adds, noting that there are minimum quantities that can be accepted..

Share Farm and the Inland Northwest Farmers Market Association teamed up the Eat Good Group and Spokane Food Fighters on the project, which will create about 350 food boxes each week through December 2020. Request a box at spokanefoodfighters.org.

— ANNE McGREGOR

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Keeping a journal offers insights and opportunities

BY LEANN BJERKEN

I

t’s been years since I’ve kept a personal journal or diary, but there was something about 2020, the start of a new decade, that inspired me to start one.

Originally, I had planned to use my journal to set goals for myself, track my progress, and encourage myself to keep doing better.

I was doing pretty well, but then came COVID-19. Most of my plans were disrupted, my goals put on hold. As I worked to adjust to “the new normal,” my journal evolved into both a daily log and creative outlet, guiding me through new challenges.

It might help you too. Whether you’re looking to explore some deep thoughts, record your day, or paint a watercolor, here’s how to get started.

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COLLEEN RUSSEL JOURNAL SPREAD

What makes a journal?

When we think of a journal, most people think of a diary, a private notebook where you can chronicle your innermost thoughts. While it’s common to start journaling about personal experiences, journals can encompass a wide variety of styles and subjects.

Types of journals include: bullet journals that track habits or goals; dream journals for recording sleep patterns and dreams; prayer journals, which may include inspiring scriptures, prayer requests, or blessings; travel journals that record details of a trip; art journals that feature drawings or collages; and writing journals that hold stories or creative ideas.

There are also many types of guided journals — premade books that include writing prompts, exercises, and activities designed to help the journaler to focus on specific feelings, goals, or ideas.

Colleen Russell, a North Idaho-based women’s empowerment and creativity coach, author, and artist, says journaling is a way of connecting with and learning about yourself.

“I started journaling as a private way to write about how I was feeling and it’s slowly developed into more creative journals,” she says. “The type of journal you choose really just depends on how you’d like to express yourself.”

Russell’s current journal is an art journal,

where she uses painting to express her feelings through colors and shapes.

“I’ve been writing the story of what’s happening in my world during this pandemic, by putting it into art,” she says. “For me it’s comforting to know all of this can be happening around me, but I can still be creative and experience joy while holding the story that’s unfolding.”

What’s your style?

When it comes to choosing the type of journal

you want, Russell says it’s best to simply ask yourself what it is you want to write about, and trust your instincts.

“Some people just want a simple, small, lined notebook,” she says. “Others want big, blank pages with room to draw or add pictures, it all just depends on what you’re comfortable with.”

Russell says she would encourage people to journal, even if at first they’re not sure what to write about.

“I’d say just start with that first line or picture,” she says. “The key is expressing whatever it is inside you that wants to come out.”

For some, journaling is a more free-flowing, messy process, while for others it’s a neat and orderly one.

...continued on next page

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Build a Book Workshop

EMMA NOYES JOURNAL SPREAD

“JOURNEYS IN JOURNALING,” CONTINUED...

Brooke Matson is a poet, book designer, and executive director for Spark Central, a nonprofit creative space in Kendall Yards, which offers creative learning programs to the public at low cost.

Matson says that for her, journaling is an outlet for emotions and ideas, as well as a place to practice writing.

“I think it’s very beneficial to keep a

for many years. A member of the Colville Confederated Tribes, Noyes is also the author/illustrator of a soon-to-be-published book about a family’s efforts to raise a Salish speaker called Baby Speaks Salish.

“I kept a journal on and off throughout my childhood, but what really cemented the practice for me was traveling,” she says.

“As a student at the University of Washington, I was awarded the Bonderman Fellow-

journal as a mirror for your thoughts, even if it’s not neat or chronological,” she says.

“Sometimes (journal writing) was just what was on my mind, or it was an idea or memory that morphed into a poem.”

While most of her journals are written in a stream-of-consciousness style, Matson says she does sometimes find it helpful to set the goal of completing a set number of pages or spending a specific amount of time.

“I found I worked best unstructured except for the time and pages,” she says.

“Journaling is an important processing step for me and when I don’t do it, I feel worse!”

Emma Noyes is a local artist, researcher, and educator who has kept a journal

ship, which gives students the opportunity for eight months of solo travel, but it can’t be related to any academic study, research, or volunteering. It’s strictly about ‘wandering and wondering.’”

Noyes focused her travel on visiting indigenous communities to explore both similarities and differences in our histories and cultures.

“It was a long time to travel by myself, so I brought along a journal that became my daily companion, a place for reflection and one of my most prized possessions,” she says.

Noyes says her journaling style combines several different techniques, with writing mixed in alongside sketch...continued on next page

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If you’re someone who enjoys crafting and learning new skills, consider visiting the SPOKANE PRINT AND PUBLISHING CENTER, also known as SPPC. Located at 1921 N. Ash St., the center is a nonprofit learning and creative space that offers workshops, studio space, and access to printing or publishing equipment to its members.

Dorian Karahalios is a bookbinding enthusiast and workshop instructor at SPPC, as well as one of its co-founders.

“If you’re interested in learning about printing or publishing processes, you can become a member or take a workshop,” he says.

He says the majority of SPPC workshops are beginner level and include instruction on screen and relief printing, letterpress, digital publishing, and of course… bookbinding.

Bookbinding is the process of assembling and securing blank, written or printed pages within a cover. During the process, the pages are held together along one edge either by sewing with thread or using a flexible adhesive.

Karahalios says what interests him about bookbinding is that it allows the crafter to include small details and touches that aren’t possible with a commercial binding process.

“There are two parts to a book, the artifact or the physical object, and the manuscript or inside content, and each of those things informs the other,” he says. “I’m interested in that intersection, and how we’re able to create a binding that complements the manuscript, and elevates it to an artistic object you’d like to own and display.”

To create a journal or blank book, Karahalios says there are several easier styles of bookbinding that you can start with.

“I’ve taught several introductory workshops on Japanese Stab Binding, which is a simpler style that’s still very versatile and elegant,” he says. “Coptic Stitch is another good beginner style, that gives you a really ornate looking spine but also allows the pages to lay flat, so that’s handy for journaling and sketchbooks.” Karahalios says SPPC also sells hand-bound blank books, with most of their current selection being items he himself has made. “We recently started a new tier of membership called owner-member, which allows local artists to take a more active role in SPPC doing things like hosting open hours, teaching workshops, and selling merchandise they’ve created,” he says.

— LEANN BJERKEN

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“JOURNEYS IN JOURNALING,” CONTINUED... es, lists, or even simple ideas outlined in thought-bubbles.

“It’s highly creative and explorative with art and ideas,” she says. “At the same time I’m also documenting and curating my daily experiences.”

While she doesn’t plan pages in advance, Noyes’s entries still somehow manage to have an organized, polished look.

“I think it’s something I picked up from keeping clear lab notes, and years of journaling on nonlined pages,” she says. “I sort of developed a feel for writing in a straight line and visualizing art on the page.”

Benefits of Journaling There’s a journal for everything — and everyone!

Getting Equipped If you’re ready to start filling pages, there are many options waiting to hold your thoughts.

AUNTIE’S BOOKSTORE in downtown Spokane offers a variety of bound, blank books, including the Moleskin line, as well as journals from brands like Flame Tree Studios and Peter Pauper Press. There are also novelty journals tied to certain books such as Michelle Obama’s Becoming and Susan Cain’s Quiet Power, and various guided journals from San Francisco-based publisher Chronicle Books.

At ATTICUS COFFEE AND GIFTS, also downtown, the most popular journal offering is their travel-size, lined notebook by Compendium. The shop also sells five-year journals that include daily writing prompts,

as well as classic, cloth-covered journals by Designworks.

WISHING TREE BOOKS, in Spokane’s Perry District, is a children’s bookstore, but also includes some adult selections. Owner Janelle Smith says one of the shop’s best selling items is actually a two journal set called You, Me, We that allows the journalers to swap their books back and forth as they complete various activities inside. Other popular journal choices for kids include a celebration journal called Yay! and a gratitude journal called Bedtime Blessings.

“There’s hope in an empty journal,” Smith says. “I think that’s why they’re so popular with people.”

— LEANN BJERKEN

If you don’t currently keep a journal, why might it be a good idea to start one now?

There are various research studies, books and articles that tout the benefits of journal writing, some of which include reducing stress, releasing emotions, increasing confidence and self-discipline, boosting memory and comprehension skills, and sparking creativity.

“Journaling hasn’t necessarily been proven beneficial for everyone,” Russell says. “But there have been well-known psychotherapists like Ira Progoff, who’ve explored it as a beneficial exercise.”

Russell says that for her, journaling has been a helpful way of guiding herself through life’s ups and downs, and also led her to writing her book, The Feminine Path to Wholeness.

“I think that for those who’ve been journaling a long time it does become a place to bring your feelings, and sort of place them outside yourself so they aren’t so consuming,” she says.

She says journaling during the coronavirus pandemic has been a particularly

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helpful tool in acknowledging and letting go of difficult emotions.

“There are things happening right now, that even if they haven’t yet touched us personally, have still impacted our lives and it’s good to be able to acknowledge that,” she says. “Years from now I’ll have my art journal to look back on, see my experience in the paintings and remember those feelings, even if the words aren’t there.”

She says journaling also might be a useful activity for families to do together during this time.

“Painting or even just writing their story during this time could be something families share in and talk through together,” she says. “It might be interesting to reflect on years from now when sharing history and experiences with one another.”

Noyes says she too has found journaling has helped her to organize her thoughts, relieve stress, and work through challenges throughout her life.

“I do think journaling has been a wellness tool for me,” she says. “It’s a place where I can get my thoughts out as they come to me in the moment. When I reread entries I also try to have compassion for the self I was at that time and whatever it was I was going through.”

Noyes says she knows several people who have started writing journals during the coronavirus pandemic, as a way of both documenting the experience and moving through it.

“I think it can and will be really helpful for people to be able to write the story of their experiences during this time,” she says. “Not only is it helpful for we, ourselves to write about what’s happening and the things that are still important to us, but it may be meaningful to future readers who could gain hope or insights from it.”

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Coming Clean The basics of the perfect cleanser — soap

BY CARRIE SCOZZARO

S

oap has been the star of many a newscast in coronavirus times, but exactly what is it and how does it work?

At its most basic, soap is a mixture of some kind of oil and an alkali, such as salt or more commonly lye, that hardens when mixed properly. As you lather up, the soap bonds with whatever is on your skin. Rinsing literally washes away everything, germs included.

In use by humans as far back as 2800 BC, soap is not difficult to make and has been a boon to the DIY set looking to customize what comes in contact with the body’s largest organ — skin. Soapmaking options are endless, from types of oil, fragrance, and colorants to the look and feel of bath bars

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and bombs.

Local Greencastle Soap, for example, has soap making supplies and classes, which is where Beauchamp & Chase Luxury Soaps founder Genesis Veronon first got a whiff of what would become a new business venture. Although he was in the music industry at the time, Veronon was intrigued by the essential oil display at Greencastle and decided to try his hand at soapmaking.

He made his first bar, the Classic Clean, in 2007, featuring sandalwood and citrus oil. By 2019, he’d created around a dozen signature B&C bars and bombs, all made with olive, palm and/or coconut oil.

“What makes us different is all of our blends are original,” says Veronon, who collaborates with local makers and outlets to sell his soaps online, as well as through BeYOUtiful Bath Bombs and More, and at Terrain’s From Here in River Park Square.

Although all soaps are, to some degree, good for getting things clean, soaps that claim to be better because they’re antibacterial may actually be harmful. One common ingredient, triclosan, is found in such products as toothpaste, cosmetics and even clothing, yet

the Food and Drug Administration banned over-the-counter use in 2016.

More importantly, antibacterial soaps available at stores, which are not the same as those used by health care providers, may actually be no more effective than thorough handwashing, according to several studies. The key, says the Centers for Disease Control, is being thorough: warm water, plenty of soap, and all the parts of the hand (back, in between fingers, under nails). As to how long you should wash your hands, the CDC advises 20 seconds, or long enough to sing “Happy Birthday” twice. Consider that a gift to yourself.

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SUPERFOOD

Secret Greens S

ince childhood, we’ve been bombarded by parents, teachers, advertisements and even cartoons (yes, I’m looking at you, Popeye) telling us to eat our greens — “They’re good for you!” Although true, we rarely dig much deeper into what “good for you” really means. Little do many of us know that some fantastic nutrients are hiding in green parts of our veggies — parts that often end up in our trash bin. From carrot tops to beet leaves, these “secret greens” are a fabulous addition to your next meal.

Attributes

Greens, in general, are powerful sources of nutrients — your parents (and Popeye) weren’t wrong. Greens are great sources of folic acid (vitamin B9), vitamin K, calcium and magnesium. It’s true that they’re good for your bones and your body. But, like any other food, you can add to their benefits by varying the types of greens you’re putting into your body. By making use of the secret greens that come along with your veggies like carrots or beets, you get to add more nutritional variety to your diet while incorporating new flavors into your foods.

Super Powers

Carrot tops are an earthy, complex green that pack more vitamin C than their root (the carrot), as well as lots of potassium and other phytonutrients.

Similarly, beet greens are a powerful source of antioxidants, vitamin K and copper. Both of these “secret greens” have superpowers that are completely separate from their normally consumed root counterparts.

Weaknesses

Since greens grow above ground on top of sandy soil that their roots are best suited to, they may contain higher levels of pesticides. To get the most out of your secret greens, buy organic when possible and make sure to wash well with lukewarm water and veggie wash (or diluted castile soap).

Leafy greens and roots often contain a chemical known as oxalic acid.

Oxalic acid, when consumed in small amounts as part of a balanced diet, is normally harmless but is known to cause stomach irritation and kidney problems when consumed in excess.

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How to Use It

There are many great ways to incorporate these unique greens into your diet. Carrot greens have an earthy, unsurprisingly carrot-like flavor. These greens can be finely chopped and added to salsas, stir-fries, and many other dishes. An Argentinian-style carrot top chimichurri sauce (finely chopped carrot greens, oregano, garlic, olive oil, and salt) is fast, simple, and adds a big punch of flavor to sandwiches, burgers, and more.

Beet leaves are a sweeter green leaf and have a flavor not unlike chard.

They’re great simply sautéed with some garlic and balance beautifully with an alfredo pasta. Even better, wash well and toss with your favorite salad greens to add a new twist to your salads.

— STACEY AGGARWAL Stacey Aggarwal received a Ph.D. 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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When will we have a COVID-19 vaccine on the market in the United States?

T

he million dollar question! The honest answer is that nobody knows.

That being said, many researchers and companies (at least eight) are racing to get the first viable COVID-19 vaccine to the market. My best guess is that we will have one, and maybe two different vaccines, within the next year. Remember that there was not one polio vaccine but two. I think the same may happen with COVID-19.

Groups in China, the UK, the US and elsewhere are trying to solve this problem. There are many approaches, some novel, that are being evaluated. One of the most exciting is the vaccine being tested by Moderna. It’s a new vaccine type called an mRNA vaccine — mRNA is the chemical code for a protein. This particular mRNA is the code for a protein that is found in those distinctive spikes that you see in pictures of the coronavirus.

When injected, the mRNA sets into motion the production of that particular protein. While the protein by itself is not disease-promoting, it does spur the immune system to make antibodies against COVID-19. The first human test of this vaccine was promising — it promoted the production of the wanted antibodies in the subjects tested and was fairly well tolerated.

The company is now starting a larger phase 2 trial in 600 people. Several other companies are also quickly moving forward with their versions of a COVID-19 vaccine using different approaches. It’s impossible to say for sure, but it is likely that one or more of these approaches will be fruitful and that we will have a viable vaccine soon.

— JOHN R. WHITE John R. White is the chair of the Department of Pharmacology at WSU College of Pharmacy and Pharmaceutical Sciences based in Spokane.

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19

Pandemic Parenting Tips for families coping with stressful times

BY JOSH KELETY

I

t’s rough to be a parent right now raising a family amidst a pandemic. Many adults are working from home. Many families are now together more than ever.

We called up Liliana Lengua, a professor at the University of Washington Department of Psychology who studies how stress and adversity affect children and families to get her insight on how families can better cope with the pandemic and foster emotional resilience going forward.

HEALTH & HOME: What impact is quarantining having on families — both kids and adults?

LENGUA: The impacts are pretty similar for the children and the adults in the house. People are feeling more anxious, both in terms of the COVID-19 illness itself but also what it means for the future.

There’s a lot of uncertainty and uncertainty

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is usually hard to cope with. There’s also feelings of loss and grief, missing out on things you’re used to doing, and social connections, and having routines and regular life experiences. We might be seeing family members with shorter tempers. It’s hard to be patient when we’re around each other 24/7. We’re definitely hearing about increases in anxiety and feelings of sadness and loss.

What can families do to better cope with the stress of quarantine?

For parents, it’s just going to take a lot of patience and compassion. They’re going to have to really tap into their own coping and emotion regulation tools. Recognizing that everyone is having big feelings is challenging. Approach those feelings with some acceptance and validate our own feelings and our own frustrations and our

Liliana Lengua kids feelings and frustrations, recognizing that it’s OK to be feeling upset at this time, we’re all feeling that way. It’s really useful to have preplanned things that help you

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calm down or help your kids calm down in those situations. Maybe even having a list on your refrigerator for your kids. So that when they’re feeling upset, they can go to those practices, those things that really work for them.

There are things we can do to build resilience. [Try] to create some routine or structure in the day that builds in things that are enjoyable, things that are rewarding. Making sure we carve out some time for activities alone that we enjoy doing, creative things, exercise, and also some time for family time that is really just for fun and not just about getting homework done or getting work done.

How can parents talk about the pandemic with children?

There’s some really great guidance on these topics for traumatic or community level disasters in general. And I think the same rules would apply. The idea is we want to be honest with our kids and open, but also be thinking about the age appropriateness of the message. So with younger children, we want to be giving them assurances around the reality of the situation: “We’re home because this is what’s going to keep us healthy. The adults in your lives are going to do everything we can to make sure we all stay healthy, including you.”

I think kids really benefit from the opportunity to also contribute and do something and give back in some way. They can reach out to family members who may be lonely or alone, send postcards or cards or letters. They could write notes or letters to people who are first responders or are in the medical field.

Do you think families will interact differently after we get through the pandemic?

Some people will come out of this having really grown from the experience and become a better person. There has to be that intention to learn something from this experience and make a decision about what you would want to do differently in your family and in the future. People have been talking about what they have been benefiting from is the opportunity to really just spend a lot of time with their family.

And if that feels like something new to your family — if carving out family time hasn’t been a standard practice — maybe this is an inspiration. Some people have been talking about trying to find creative ways to entertain their kids instead of going to the movies, creating a movie night with a movie theater atmosphere at home. So maybe those things that we’re creating right now can carry forward.

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IT’S NOT MY FAULT!

The Challenge of Responsibility

T

he dictionary’s definition of responsibility is to blame or hold accountable. Our legal system functions reasonably well this way. If you went to a restaurant and slipped on a wet floor walking to your table, you might hold the restaurant owner responsible.

But outside the legal system, this definition of responsibility doesn’t work. Human nature being what it is, we tend to blame others when we are not getting our needs met. It makes sense that if the only option we have is who to blame, Robert Maurer it’s less painful to blame the other.

The problem is the other person is doing the exact same thing… blaming us for their frustrations.

But what if we could define responsibility in a different way, one that lifts us and, potentially, all those around us?

It’s hard to problem solve when we are upset and the other person responds to our anger rather than the content of what we are saying. If we recognize our emotions are making us ineffective, we can potentially “cool off” and work to stay curious and compassionate.

Taking responsibility for our own emotional response is a very, very tall order, but it’s possible.

Then consider taking responsibility for improving the situation, even if it isn’t your fault.

If we blame others, we have no desire or need to find solutions. If there’s a mess, let them clean it up! At very least, this is not a very interesting way to live and at worst, nothing improves. The human spirit is capable of rising above blame. Nelson Mandela did not cause apartheid but sought peaceful ways to end it.

If we view the challenging situations as classrooms where we can learn to take responsibility for our emotions — and to learn how to leave such situations better than we found them — then we are fulfilling the greatest human potential.

— ROBERT MAURER Robert Maurer is a Spokane psychologist and the author of One Small Step Can Change Your Life.

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Santanu Bose.

WASHINGTON STATE UNIVERSITY PHOTO

SCIENCE

A Healthier Defense The body’s overreaction to novel coronavirus can wreak havoc. A WSU researcher may have found a way to tamp down the response, potentially saving lives

BY WILSON CRISCIONE

I

n some of the most serious COVID-19 cases, it’s actually not the direct action of the virus that kills. It’s the patient’s own immune response.

When the novel coronavirus invades your lungs, it triggers an immune response.

In some people, however, the body kicks into hyperdrive, waging an over-the-top inflammatory response, which in and of itself can cause tissue damage, pneumonia and, in some COVID-19 patients, death.

Santanu Bose, a viral infection researcher at Washington State University, has been studying what causes this excessive inflammatory response for years. Now, technology he patented in 2018 has been licensed to a Canadian biotech company that hopes to develop it into a treatment for COVID-19 patients.

Back in 2014, Bose was researching the effects of influenza A on the lungs.

He discovered that a protein called A9 is produced as soon as a virus attacks host cells. Researchers would later find that the A9 protein is produced in response to other

respiratory viruses as well, including the novel coronavirus.

This A9 protein, he found, plays a key role in setting off what’s called a “cytokine storm,” in which the body’s own cells come under attack in the immune system’s misguided attempt to fight off the virus. Bose equates it to bringing a nuclear bomb to a gunfight.

“You could have just used a handgun to kill it, but instead of using a handgun, your body says, ‘I am going to use a nuclear bomb to kill it.’ It’s not only killing the virus, it’s also killing yourself,” Bose says.

“What we’re trying to do is stop that.”

And he may have found a solution: A9 antibodies. The antibodies capture the A9 proteins before they can interact with uninfected cells to turn on the molecular signaling that launches a cytokine storm.

Bose tested the idea on mice infected with influenza. Without the antibody, most of the mice would die within eight days.

But with it, he says, 90 percent were still living after 20 days.

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It’s important to note that this antibody doesn’t destroy the immune system response, but only suppresses it.

And it wouldn’t only be a treatment for COVID-19, but any infection that may cause the body to overreact in the same way, Bose says.

Randy Cron, an expert on cytokine storms at the University of Alabama, says it “makes sense” to block the A9 protein to prevent a cytokine storm, but notes that it has not been tested in humans yet.

“There are many therapies that have been well-studied and shown effective in treating other cytokine storm syndromes, and most of these are in clinical trials treating COVID-19 patients,” Cron says.

He adds that there are studies being published reporting decreased mortality with agents that block pro-inflammatory cytokines.

“We await the randomized trials, but these will very likely be shown effective more definitively very soon,” Cron says.

Bose, however, notes that his technology could be used as a treatment for other complications caused by COVID-19 infections, like the formation of blood clots. The A9 antibody, unlike some other treatments in the works, can reduce those blood clots. And since the A9 technology could theoretically treat any respiratory virus, it could be useful in winter months when both the flu and COVID-19 are spreading.

Still, there are significant hurdles to get past: It’s possible that the study with mice won’t translate to humans, and there are still questions as to how this coronavirus will behave.

A treatment with Bose’s technology is likely at least a year away. This spring, Bose’s research was licensed to a company, InflammatoRx, for further preclinical development, before human trials with COVID-19 patients can be conducted.

In a statement, InflammatoRx CEO Caroline Fortier says the plan is to “initiate toxicology studies before the end of the year on the humanized anti-A9 antibody.”

Six years ago, Bose was thinking of a possible pandemic when he published the research, writing, “There is a constant threat from naturally evolving [influenza] strains in avian and animal reservoirs that can lead to an epidemic or pandemic.”

So why didn’t more people pay attention then?

“People never believe that there will be a pandemic,” Bose says. “At least now, we can be more prepared for pandemics in the future.”

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23

MODEL Behavior How to approach your remodeling projects like a pro BY CARRIE SCOZZARO

T

he thing about that quirky entryway or toocramped kitchen is this: It’s not going to magically get better, regardless of some fresh paint or other superficial improvements. And the more time spent indoors — especially lately — the more motivated you might be to seriously think about remodeling.

But where to start? How long will the project take?

Will you have to move out? What projects offer the best opportunity for you to recoup your investment when it comes time to sell? ...continued on page 26

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The goals for this Integrity Remodeling project were to create a brighter, more open space in a home built in 2001, with the range and hood serving as a focal point.

EUGENE MICHEL PHOTO

JUNE - JULY 2020

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AFTER

BEFORE

For this three-month project, the homeowners were out of town, which Todd Kubicek says isn’t necessary, but can reduce overall project time, and makes for a dramatic reveal. “These homeowners came home to what felt like a brand new home,” he notes.

Interior design is by Carrie Millsap with Trunk Studio. EUGENE MICHEL PHOTO

“MODEL BEHAVIOR,” CONTINUED...

Integrity Remodel

Started in 1997.

“We were just young and crazy enough to jump in because I had some field experience in various areas of construction and cabinetry and felt I could provide better service and quality than many of the remodeling contractors out there,” says Todd Kubicek.

Current team: 12 full-time employees, 4 part-time.

Specialty: High-end design.

“From conception to completion, our core values of compassion, excellence, uncompromising honesty and gratitude are woven deeply into all we do.”

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Planning and Prep

“When screening our potential clients, we ask them what are some of the things that are most important to them,” says Todd Kubicek, who started Spokane-based Integrity Remodeling with his wife Krista. For example, is the priority the timeframe to complete the project or the budget, incorporating specific materials, or something else?

countertops can’t even be sized until after the cabinets are in, nor can a custom shower door be ordered until the tile is installed.

That means starting and stopping parts of one job, and moving on to other parts until materials arrive, so while the project may be moving forward, it’s not always in an obviously linear fashion.

Although they try to anticipate issues,

Although they try to anticipate issues, surprises do happen Timing, for example, is dependent on many factors, Kubicek says. High-end kitchens typically take around three months, bathrooms from two to three months, and a historic home remodel can be anywhere from nine months to a year. That makes planning for the season — some things require warmer weather — and sourcing materials a critical part of the process, especially with anything custom-ordered.

Kubicek describes the complex dance of scheduling. In a kitchen remodel, for example,

surprises do happen, says Kubicek, from weather delays to damaged or missing items, to customer-initiated changes after the fact.

“In general, we have learned over the years that to keep a project running smoothly, it’s important to not overbook ourselves, have a lead carpenter on the job from start to finish, and preorder everything possible so there is always forward progress, even if there is a material delay,” says Kubicek. ...continued on page 28

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27

Strohmaier Construction

In a Liberty lake home built in 2004, remodeling goals included creating a lighter, more open space featuring marble counters and new high-end appliances, as well as a custom-designed, movable ladder. The eight-week project was completed on schedule by Strohmaier Construction. ALICIA HAUFF PHOTOS

“MODEL BEHAVIOR,” CONTINUED...

In the Zone

Once a project is past the planning stages and ready to begin, it’s easy for frustrations to develop. For Strohmaier Construction, keeping the client involved in what’s happening on-site, and in terms of finances, is essential.

“We use a program called Buildertrend and this allows our clients to log in to their projects,” says Raena Strohmaier, who founded the company with husband Kyle. Customers can view the job calendar, as well as all project documents, material selections, and even daily job logs, Strohmaier says.

Though communication is important, so is acknowledging the emotional impact of the remodel process, Strohmaier says.

“These are often really large investments for folks,” she says.

“We have many who have been saving their entire lives for their one big remodel. So it is stressful.”

Most homeowners either pay cash or use a home equity line of credit, Strohmaier says, although sometimes the bank is involved in financing. For anything under $200,000, they ask for one-quarter installments, cash or check only: a one-quarter deposit, then another one-quarter at the start of construction and half-way points, with the balance due upon completion. For projects over $200,000, they do monthly draws.

It’s common for homeowners to have big ideas about a project, yet dial them back once the discussion turns to budget. Nonetheless, the clients will often return to those ideas and expand the ...continued on page 30

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Started in 2011.

“We were strongly encouraged by our parents,” says Raena Strohmaier. “My parents are both in the industry and my husband has extremely handy parents.” After fixing up the apartment complex husband Kyle’s grandparents owned, the Strohmaiers updated their own home, discovering they loved remodeling and construction.

Current team: Between 8-10 staff, including an on-staff designer.

Specialty: Whole home remodels and customer service (they’ve won Best of Houzz for that, five years running).

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29

AFTER

BEFORE

Christensen Brothers Properties, aka Flippinbrothers, opted for a complete, floor-to-ceiling renovation in this 1970s rancher, gutting the space to create an open concept. The kitchen cabinets are by Greenacres Cabinetry and the quartz counters are by Northwest Granite.

JOSSELYN PETERSON PHOTOS

AFTER

“MODEL BEHAVIOR,” CONTINUED... scope once the project begins and they realize they really did want those items in the remodel after all.

“We are used to this happening quite often but it does cause a little bit of delay because it wasn’t planned for when we started,” says Strohmaier, who includes this in a long list of things to anticipate during the remodel.

Strohmaier’s proactive approach and experience paid off for clients like Angela Simmet and her husband Mark, who met with several remodeling companies before choosing Strohmaier’s.

Not only were they reasonably priced, Simmet says, Strohmaier’s includes design in the package.

“Kyle and Raena are the Chip and Joanna of Spokane,” says

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Simmet, referring to the stars of HGTV’s Fixer Upper.

The Simmets had their kitchen and adjoining family room remodeled, which involved removing some walls, installing new cabinets, refinishing the floors, updating built-ins like the stove, and adding select touches like a rolling ladder to access upper storage spaces, and pendant lighting.

“The finished product turned out better than the original renderings,” says Simmet, whose husband and brother-in-law own a roofing, window and siding supply company so are well-versed in the construction process.

Regardless of their efforts, Strohmaier says, there seems to be one unavoidable situation in all remodels, something she calls the

“paint freak out.”

“As soon as wall paint goes up people question whether it is even the color that we all selected together or not,” Strohmaier says. It’s a combination of color perception, lighting that might not be installed yet, and the sense of dissonance that comes from spaces covered in tape or plastic or just generally not finished.

It even happened to her in her own home, she says.

“I woke my husband up in the middle of the night crying because I thought I chose the wrong paint color and that it somehow looked different,” she admits. “But when everything comes together in the end it always was the right color.”

Unlike the typical remodel where a client directs the objective, Christensen Brothers look for homes that need work, but are in desirable neighborhoods. Remodels are geared toward a quick turnaround and profitable resell. That means being careful to look for things that can be expensive and time-consuming to fix. Among the “red flags” are out-of-date electrical systems (there’s

I woke my husband up in the middle of the night crying because I thought I chose the wrong paint color

Remodeling for Profit

In contrast to homeowners fixing up their own domains, for Christensen Brothers Properties, remodeling usually involves an entire home and it’s done entirely on spec. Known as Flippinbrothers on Instagram, the company, run by brothers David and Jason Christensen, evolved from doing side gigs remodeling and flipping houses to supplement their income while working in the medical field.

still a lot of knob and tube wiring in older sections of Spokane), dated plumbing and uneven floors. Nonconforming “bedrooms” are also on the list — those are rooms that don’t meet the requirements of an egressable window and a closet.

“We start with our projected sale price and work our way backwards,” Jason Christensen says. “Projected sale price, minus what we think it will take to fix it up (renovation budget), minus our profit we’d like to make, equals what we would be willing to spend on a home.”

Then it’s a matter of checking the purchase price

...continued on next page

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31

Christensen Brothers Remodeling

Started in 2017 (although the brothers had been doing side jobs for many years prior to incorporating).

Current team: Four, including the brothers’ wives, who do all the design and decision-making on what the finished project will look like, plus two additional employees and a team of regular subcontractors.

Specialty: Purchasing, renovating and flipping houses, as well as select remodel jobs.

“MODEL BEHAVIOR,” CONTINUED... against the listing price.

Once they’ve settled on a home to purchase and renovate, they determine what and how much needs to be done. Their top five list of marketable essentials? New kitchen, new bathrooms, open concept, a true master (bedroom with attached bathroom and closet), and nice floors. “Since we don’t necessarily ‘specialize’ in one type of construction or carpentry, we literally do everything, so every day is different and every day presents a new puzzle we get to put together,” Christensen says.

every day presents a new puzzle we get to put together Once they take on a promising older home, there are still challenges, Christensen says. Working with old lath and plaster walls is both messy and labor-intensive, whether the project is adding a window or door or demolishing them altogether. “Most of the time it is more cost-effective to demo the entire wall and rehang drywall, then to try and salvage the lath and plaster,” Christensen says.

They also have to be on the lookout for hazardous materials used in older homes, including asbestos and lead paint.

Although they try to keep the process under three months, what they call “big ticket items” can add cost and time to their plan. “These include electrical, plumbing, HVAC, drywall, windows and roof replacement,” Christensen says. “Kitchen cabinets and countertops are another big-ticket item, however this is usually money we are happy to spend, because it is the pretty stuff that sells the house.”

No matter the scope of the project, the real satisfaction for all remodelers comes at the end. “It’s so rewarding to see something go from old, ugly and rundown to new, beautiful and very desirable,” Christensen says.

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The 1970s rancher’s dilapidated and nearly hidden exterior was reimagined, with cedar tongue and groove accent siding, a welcoming patio and cheery front door. JOSSELYN PETERSON PHOTO

Live in a Garden

AFTER

Relax on the rooftop terrace with the sky stretching above and around you.

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33

PHOTOS BY WENDY COSSETTE

DESIGNER INSIDER

Personal Reflections Designer Wendy Cossette talks about her own favorite space

BY CARRIE SCOZZARO

D

esigner Wendy Cossette believes that homes should be reflections of the people who live there.

“They should be unique and personal places of refuge,” says Cossette, a designer certified by the Council for Interior Design Qualification with more than 25 years in the industry. “Optimally, they should be spaces that renew and recharge us, where memories are made — in short, sanctuaries.”

Her sanctuary is the cozy living room in her Moran Prairie home with floor-to-ceiling, arched windows. From there, she can see a small farm parcel with an old red barn, along with views of Browne’s Mountain and her nearby garden.

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Health& Home

2.375” wide by 5” high

Two guiding principles informed the design: playing with verticality and nostalgia.

“I strive for every room in our home to remind me of memorable experiences and people I love and in this space there are photos of our kiddos as well as my mother and mother-in-law as young girls and items we have brought back with us from trips, like the ceramic cat from Mexico — again something one of a kind,” Cossette says.

To emphasize the room’s verticality, Cossette hand-painted the design around the ceiling perimeter and also incorporates objects to draw the eye upward.

“The over-scale pot on the case piece behind the sofa — filled with curly willow — is an item I spied from my car window in a shop in Newport, Washington, while driving to Priest Lake,” says Cossette, who describes her style as transitional and eclectic.

“It is all about the mix to me,” says Cossette. An Iranian rug, for example, coexists with a more modern pendant from Tech Lighting. “I find the tension created between pieces like the distressed mirror table with the organic wood piece nestled underneath very dynamic,” Cossette says.

She has an eye for pieces with potential. At an antique store, she picked up a dilapidated occasional table, coated with yellow paint. Restoring it included adding silver leaf — a technique she taught herself. Now it is a unique feature in the room.

Restoration of a different sort was the goal in Cossette’s work on the Spokane’s American Legion Building, which earned the 2005 Valerie Sivinski Award for Outstanding Achievement in Historical Rehabilitation. Cossette also worked with the Legion Building’s owners, SDS Realty, to renovate the historic Senator Clarence Dill home, called Cliff Aerie, at 708 W. Cliff Dr. on Spokane’s South Hill.

Her recent work focuses on commercial and residential projects, including remodels.

“I have to say, kitchen and baths are my favorite projects,” says Cossette.

“Every inch is important and function is paramount while the surfacing materials and products available for these spaces are so engaging to work with and new products being introduced regularly.”

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Adventures in Art Allen and Mary Dee Dodge create wonder separately, and together, in their Coeur d’Alene-area home studios STORY AND PHOTOS BY CARRIE SCOZZARO

T

hough their Coeur d’Alene-area studios couldn’t be more different, the work that Mary Dee and Allen Dodge co-produce is a seamless blend of artistry and execution.

Menagerie, for example, which now lives outside the Spokane Central Service Center, consisted of seven different animals cavorting on the grass, each at least 5 feet in height.

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Health& Home

Another piece, Intersection, pairs a sculpture of a huge beaded wristband and a giant circular sawblade. Located on one of the roundabouts heading into the campus of North Idaho College, Intersection embodies two cultures: the Schitsu’umsh or Coeur d’Alene people, and the logging industry.

“I think it’s respectful of both worlds,”

Allen says.

Both artworks are typical of the Dodge’s numerous public and private commissions. Allen designs, cuts and welds the main form, typically leaving the metal to oxidize and turn a brownish-orange, before applying sealant. Mary Dee’s contribution is the color and visual vibrancy of numerous smaller pieces of enameled metal pieced together on the surface.

“Mary Dee and I are deeply into the collaborative work,” says Allen, who describes their process as fairly loose. “We don’t discuss it much,” he says, “just trust each other and wait for the surprise!”

It’s a process honed over a lifetime of personal and professional collaboration.

The couple, who met while students at Kansas City Art Institute, relocated to Coeur d’Alene in 1974 after falling in love with the area during a cross-country trip. They participated in Expo ’74, exhibited their work, taught classes, and pursued

SPOKANE’S PREMIERE GIFT SHOP GARDEN CENTER & NURSERY their art — his specialty was cartoons, while hers was pottery.

They built and ran a screen-printing business featuring Mary Dee’s designs from 1985 to 2005, all the while teaching classes, developing their own artwork, raising a family, and immersing themselves in local arts. They were instrumental, for example, in helping grow Art on the Green, where they benefited from the friendship of local artists like Pat Flammia and Harold Balazs.

In fact, Allen’s shop walls are hung with pieces from Spokane’s Union Iron Work that Flammia and Balazs scarfed up when the plant closed: steam engine parts, boat cleats, and other reminders of Northwest life during the 1800s. When Flammia died, the collection went to Allen.

Allen’s workspace consists of a converted garage, with its hodgepodge of metal and woodworking tools, a large enamel kiln and the tang of metal in the air. It’s a busy, noisy place that occasionally spills out onto the lawn and driveway, depending on the latest project.

Compared to Allen’s space, Mary Dee’s studio is colorful, orderly and more likely to sound like jazz than the grind of metal.

A large picture window overlooks the lawn and distant trees, flooding Mary Dee’s wraparound countertop with light. Here she carefully applies fine colored powder to pieces of metal, then heats them in her countertop kiln to the point where the powder magically transforms into the eye-popping glassy surface characteristic of enamel.

Projects range from her own jewelry designs, layered images created with numerous smaller pieces of enameled metal and her collaborations with Allen.

“We really love the embellishment and decoration of the home place,” Mary Dee says. “We’ve created mirror frames, light fixtures, kitchen cabinet fronts, backsplashes, garden gates and fireplace surrounds.”

Their most recent project, she says, is a set of enameled panels for both interior and exterior doors.

In between Mary Dee’s studio and Allen’s workspace is their ’50s-era home on a modest hillside property in southeast Coeur d’Alene. It’s where, at the end of a day spent in their respective spaces, they reunite over one of Mary Dee’s elaborate meals and a glass of wine to celebrate another day together and look forward to the next adventure.

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37

AFTER

Before After ALI MESSER has been working on her 100-year-old South Hill home since 2016. “Remodeling the kitchen was the largest project in my home,” she says. “I was very lucky to find a contractor who worked with me and let me do demo and prep work, as well as some finish work and floors.” She was initially hesitant about cutting out

BEFORE

the upper wall between the kitchen and dining room, as it felt dated to her, “but now that it’s finished, I love it. It’s a feature that saves me so much hassle with a toddler running all around the house and allows more light to move between my very large 100-year-old dining room window and the kitchen!”

WATCH FOR MORE

Before After IN OUR NEXT ISSUE Have you made an amazing transformation in your home? Send your home renovation and DIY Before & After photos, with a brief explanation of what you did, to healthandhome@inlander.com

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Health& Home

DETAIL

SARAH GRANT wasn’t quite ready for a full kitchen remodel. “But,” she says “I just couldn’t groove with the existing look” of the dated 1960s gold flecked countertops. After scuffing the surface with a belt sander, she painted them with several coats of white paint. Then, using simple acrylic craft paint in varying shades of grey, she mimicked the lines and patterns you see in natural quartz stone. “I painted the greys into erratic lines,” she says, “and while the thicker grey lines were still wet I would sprinkle silver glitter on them.” After her handiwork was dry, she poured a thick coat of acrylic epoxy resin to seal the design.

LACEY HERT had been meaning to find time to redo this table and chair set, and decided that self-isolation was the perfect opportunity to do it. “I already knew I wanted to paint the metal copper, but just had to decide on the table wood and chair wood and cushion color. I thought white would look crisp and match the other white furniture I had.” Lacy says the biggest challenge was not being able to shop for new upholstery fabric in person. “I had to order online and hope I chose something I liked!”

BEFORE

AFTER

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Field Report Entrepreneur Jed Conklin combines his passions for photography, the outdoors and food STORY BY CARRIE SCOZZARO PHOTOS BY JED CONKLIN

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J

ed Conklin is not a chef. He’s a photographer, amongst other things, who shares his passion for hunting, fishing and foraging — and yes, cooking — through his Instagram account, Field to Feast (field_to_feast). He’s also the photographer for Spokane’s Hunt, the restaurant he co-founded earlier this year with celebrated local chef Tony Brown.

As the name implies, Hunt is also inspired by hunting, foraging and fishing, which Conklin has done almost since he

GOING FISHING

Jed Conklin loves to fish, even if he doesn’t keep all he catches. When he does keep a fish, he’s not limited in how to cook it. It can be grilled, fried, smoked, even canned.

“I don’t think I can pick a favorite way,” he says.

“Walleye is my favorite local fish to eat,” Conklin says. Introduced as a sport fish, the unintended consequence was that walleye turned out to prefer meals of native trout, steelhead and salmon smolt.

So Conklin feels good when he catches one. “Each [walleye] I eat is delicious and saves a wild, native fish.”

—CARRIE SCOZZARO Consult the Washington Department of Fish and Wildlife at wdfw. wa.gov for information on fishing licenses and regulations, as well as the types of fish available in various locations. Before eating freshly caught fish, consult the Fish Consumption Advisories from the Washington State Department of Health at doh.wa.gov.

While staying healthy at home (above), Jed and Courtney Conklin prepared halibut caught by Jed outside of Seward, Alaska last July (inset) JED CONKLIN PHOTOS

was born.

“My mom went into labor with me while fishing,” says Conklin “and I think I was 4 or 5 when I went deer hunting with my dad for the first time.” He also remembers spending hours observing nature — every plant, bug, tree, bird and animal — in the woods behind the family’s Kentucky home.

“Very early on I realized the importance of land, water and wildlife conservation,” says Conklin, who found himself drawn to

the Western landscape after a scout trip to New Mexico as a teenager.

After high school, Conklin attended Western Kentucky for print journalism and fell in love with photojournalism. Again looking west, Conklin ended up in Wyoming, Colorado and eventually Spokane, where an internship at the Spokesman-Review led to a permanent job.

After leaving the Spokesman in 2007, Conklin pursued freelance work, bouncing around the world chasing stories, including

in Iraq. Later he traded hard-hitting photojournalism for photographing the kinds of things he personally liked to do, including outdoor sports, hunting, fishing, to sustain his young family.

“My editorial career was never that profitable but it taught me self-sufficiency, humility, and offered me global experiences that changed how I look at humanity,” he says.

And because impacting the world through his photography was still important to him, he got involved with Team 5 Foundation, which sends medical and survival experts deep into extremely remote locations to educate local health care workers, provide medicine and donate supplies.

During his last deployment with Team 5, says Conklin, he was in the Amazon region, working with people who lived in the jungle on elevated wooden platforms with a makeshift roof, no walls and homemade hammocks.

“They were some of the happiest people I have ever met,” he says. “When you compare their life with how you live, your focus changes a bit.”

Conklin’s focus includes helping others like he has been helped. In 2011, for example, his good friend, fellow artist and local real estate developer Dan Spalding suggested he purchase the Bickett Building, build a studio there and rent space out to help mitigate the inherent financial challenges of freelance work.

Spalding, he says, helped with design and financial support both.

“I truly hope I find someone I can help like he helped me — pay it forward, you know.”

Conklin also hopes the Bickett will help enhance its community, while Field to Feast advances the idea of hunting, fishing and foraging, pursuits about which there are many misconceptions.

The majority of hunters, he says, rely on the meat of hunted animals — the original organic free-range protein, he calls it — while enjoying the camaraderie and outdoor aspect of hunting.

There is also an upside to license and tag fees, he says.

“That money goes to conservation and restoration projects, wildlife, education, law enforcement, and much more,” Conklin says.

Moreover, most hunters regard the act of taking an animal’s life with seriousness and care, he says. “Most of us have a deep respect for these animals.”

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JED CONKLIN PHOTOS

TRY IT YOURSELF

Pistachio Halibut with Smoked Tomatoes and Corn Salad For Health & Home, Jed Conklin made this meal with halibut he caught himself, but he says you can substitute any firm, white fish for a delicious, easy at-home gourmet meal.

PISTACHIO HALIBUT • 1 halibut filet, skinned, 12-16 oz • Milk • 1/2 cup unsalted pistachios, chopped rough • 1/4 cup cornmeal • 1 teaspoons salt • 3/4 teaspoons pepper • Cayenne pepper (optional) • Olive oil or avocado oil 1. Soak skinned filet in dish with enough milk to cover bottom half of filet for 30-45 minutes in the refrigerator, flipping once during soaking.

2. Add cornmeal, half the salt and pepper and cayenne if you’re using it to chopped pistachios and spread over plate.

3. Remove fish from milk letting excess drip off but don’t wipe dry. Sprinkle remaining salt and pepper over both sides of filet.

4. Press filet on pistachio mixture. Flip over and repeat. Use fingers to press remaining mixture onto halibut.

5. Add oil to large skillet to about 1/2-inch deep.

Heat to medium.

6. Gently add filet, turning once, and cook just until center turns from translucent to white, about 8-10 minutes.

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SMOKED TOMATOES • Grape tomatoes • 2 tablespoons olive oil • 1/2 teaspoons salt • 1/2 teaspoons pepper 1. Using a smoker or grill adapted for smoking, maintain a temperature of 225 degrees.

2. Combine olive oil, salt and pepper in a small bowl. Brush tomatoes with olive oil mixture.

3. Smoke for about 30-45 minutes.

If tomatoes are too small for the grill you can place them in a skillet.

4. Remove from heat.

CORN, HAZELNUT & MINT SALAD • 4-5 ears of corn, shucked • 1/2 cup hazelnuts, toasted • 4 ounces goat cheese, crumbled • 1/2 cup chopped mint • 1/4 cup chopped Italian parsley • 2 tablespoons orange juice • 2 tablespoons olive oil (use blood orange olive oil if possible) • 2 tablespoons white wine or champagne vinegar • 1 large garlic clove, finely chopped • Zest from one lemon • Pinch of red pepper flakes

1. Grill corn until charred in some spots, approximately 10-12 minutes on medium heat. Let cool.

2. Preheat oven to 350 degrees. Toast hazelnuts on baking sheet until golden brown, approximately 8 minutes. Let cool, then roughly chop.

3. Combine garlic, orange juice, olive oil, vinegar, lemon zest and salt into a small, nonreactive bowl and whisk.

4. Cut corn off the cob and add to a larger bowl.

Add cooled, chopped hazelnuts, goat cheese, mint, parsley, and red pepper flakes.

5. Add dressing and toss to combine.

FENNEL YOGURT SAUCE • 1 cup Greek yogurt • 2 tablespoons olive oil • 1/2 cucumber, peeled, seeded, finely diced • 2 tablespoons chopped fennel fronds • 1 tablespoon finely diced shallot • 3 tablespoons lemon juice • Zest from 1 lemon • 1 tablespoons chopped mint • Salt and pepper to taste Combine all ingredients in a small bowl and whisk until smooth.

RECIPES SHARED BY JED CONKLIN.

WANT MORE? See lots more pictures and learn how to make Jed Conklin’s Black Rockfish Tacos with Fish Taco Slaw at Inlander.com/HealthAndHome.

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.

JUNE - JULY 2020

43

“We’d always envisioned a back deck that overlooks downtown and the Spokane River, and the finished space is just stunning,” says owner Craig Leuthold.

ALICIA HAUFF PHOTOS

Taste with a View Maryhill Winery offers regional wines and broad vistas from its perch in Kendall Yards

BY LEANN BJERKEN

M

aryhill Winery is relatively new to Spokane, having established its first satellite tasting room here just two short years ago, but owners Craig and Vicki Leuthold say their quick success here has already inspired them to open two more locations in Western Washington.

Originally from Seattle, Craig is a business graduate of Washington State University. It was while he was a student there that he met Vicki, who was born and raised in Hawaii. The two were married in 1984.

“Our love affair with wine began on a trip through Napa California in the ’80s, and over the next decade we just continued to expand our involvement in the wine world,” he says.

In 1997, the couple decided to invest in a small winery in the Columbia River Gorge, called Cascade Cliffs. It was there

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that they spent two years planting grapes, bottling wine and helping with harvest, before deciding to start Maryhill.

“We were introduced to Mike Hogue, at Hogue Cellars, who allowed us to produce our first two vintages at his facility in Prosser while we built the winery, tasting room and surrounding grounds,” Leuthold says. “Our first vintage at Maryhill, we produced 13,000 cases of wine eventually growing our production to around 80,000 cases where we are today.”

Maryhill began with just one tasting room at its Goldendale facility overlooking the Columbia River and didn’t really have plans for anything further. However, during the Christmas holidays in 2016, the couple visited friends in Spokane’s up-and-coming Kendall Yards neighborhood and saw a building under construction that seemed

like the perfect location for a tasting room.

“There were two things that drew us to that spot,” Leuthold says. “One was the proximity to a large customer base living within walking distance, the other was the location itself. We’d always envisioned a back deck that overlooks downtown and the Spokane River, and the finished space is just stunning.”

Building on the success of its Spokane location, Maryhill soon added two more tasting rooms; one along the Vancouver waterfront in April 2019, and another at a refurbished 100-year-old schoolhouseturned-event facility near Woodinville this past November.

Leuthold says all of Maryhill’s tasting room locations feature original 1800s antique bars, and expansive outdoor seating areas with sweeping views.

Each location offers fast casual dining goal of ensuring the terroir (the soil and with Northwest inspired cuisine such as climate of the place where the grapes Dungeness crab cakes, manila clams sauwere grown) is expressed. téed in a wine, sandwiches and charcuterie “Our winemaker’s philosophy is to plates with a selection of cured meats and have a noninvasive winemaking process regional cheeses. that allows the wines to be distinctive “We’ve discovered that customers, and express the uniqueness of where especially in the urban environment, are they are grown,” he says. “With very expecting more from their tasting room exfew exceptions, the varietal on the label perience than a glass of wine and a cheese will be 100 percent of what is in the plate, so offering an expanded food menu bottle, as we want our customers to was important to us,” he says. “As for enterexperience those varietals in their purest tainment, all our locations offer live music form.” from local artists several days a week, and Leuthold says Maryhill’s most poputhe art aspect is included at the Spokane lar wine is its Winemaker’s Red; a blend location with events like First Friday and of Cabernet, Merlot, Cabernet Franc the Wine Walk.” and Syrah. He adds that Maryhill’s Leuthold says what sets Maryhill apart Viognier is also a regional and national from other wineries is its use of more than favorite, and its Rose of Sangiovese is a 35 different varieties of grapes, sourced popular “summer sipper.” from more than 20 Looking ahead vineyards in the to future growth, Columbia Valley in Leuthold says that PAIRINGS Washington and some because Maryhill As to the best food to pair with Maryhill in Oregon. already has three wines, Leuthold says his recommendations “Maryhill has one satellite tasting include: the Chenin Blanc with oysters on of the largest portfolirooms, they would the half shell, the Reserve Cabernet with a os of wine found anyonly be able to add grilled New York steak, or the Marvell paired where,” he says. “Our one more location. with barbecued ribs. portfolio has three “We’re still tiers: our classic wines settling in at our that are more affordable; our reserves, newer locations, and with the current which are a more elevated level of wines; economic situation there will be things and our vineyard series, which showcases we need to adjust to,” he says. “So we’ll grapes from some of the finest vineyards in probably stay where we are for the forethe Columbia Valley.” seeable future.”

Because of the diverse sources For now, Leuthold says the winery is used, Leuthold says Maryhill is able to looking forward to returning to relativeoffer more than 60 different wines, both ly normal operations soon. white and red, many of which use grape “Sharing our wines and being able to varieties that originated in Spain, France, showcase the diversity of grapes grown and Italy. in Washington has always been our In terms of taste and style, Leuthold greatest joy and we’re excited to continsays Maryhill wines are produced with the ue to do that once we’re able.”

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Bread crafted by Stacie Kearney of Lucky Lady Bread, using her sourdough starter named “Carl.” YOUNG KWAK PHOTOS

Bread Winners Local experts reveal the mysterious secrets of combining flour, salt and water

BY CHEY SCOTT

E

verybody’s baking these days.

Making a crusty, pillow-shaped loaf of sourdough bread that looks as good as it tastes quickly became the ultimate, Instagram-worthy achievement for many aspiring home bakers when the coronavirus pandemic began forcing people to stay home early this spring.

While maintaining a live sourdough starter — a runny mixture of water and flour that hosts a colony of wild yeast — to make picture-perfect loaves may seem like a daunting task (after all, it’s a living thing that requires care and nurturing, like a pet!), local experts assure us it’s less complicated than we might think.

“Bread is simple,” states Lucky Lady Bread owner Stacie Kearney, who launched her pop-up bakery in Spokane last year after six years perfecting her craft.

“Social media people try to make it look inaccessible, but bread is not something hard,” she continues. “It just takes a few ingredients: flour, salt and water. That’s all.”

Lately, the Spokane breadmaker has been sharing helpful resources for budding breadmakers on her social media pages (search Lucky Lady Bread on Instagram and Facebook), including recipes and tips on how to maintain a live starter. Her

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favorite bread recipe recommendation is the “Best Sourdough Bread Recipe” from acouplecooks.com.

“The bread I bake and share with folks is what I want them to start to make,” she says. “I like the throwback of traditional bread, the things our great grandmothers ate.”

Kearney uses a sourdough starter named “Carl” that dates back to an 1847 Oregon Trail crossing. After its westward journey, the living yeast was passed down for the next 150 years in the family of its namesake, Carl Griffith. Since the 1990s, the hardy starter has been shared with more than 54,000 bakers around the world through the Oregon Trail Sourdough Preservation Society, online at carlsfriends.net.

“I started working with their preservation society to share the starter, and they’ve been inundated with orders” since the pandemic hit, Kearney says. “I’m continuing that culture and the history my starter has, to preserve and share with people around the world.”

Before the coronavirus pandemic hit and the subsequent “stress-baking” trend took off, Kearney says she and other preservation society members were filling between 30 and 40 requests a week, which have since ballooned to as many as 300. Anyone interested in getting their own piece of “Carl”

to bake with can fill out an online request for a dehydrated sample sent by mail along with instructions to revive the yeast colony with water.

Locals can request a tablespoon of “Carl” directly from Kearney, who’s been doing porch pickups for both free starter samples and preorders of her loaves ($8 each) from her West Central home. She accepts direct requests for starter through social media, and regularly posts announcements when there’s extra to be shared.

She estimates she’s given away 700 tablespoon-sized samples of the sourdough starter to Spokane residents since midMarch.

“I decided, why not give it to folks in town, because yeast was becoming unavailable and I thought it was a good way to bring some joy,” Kearney says.

“I am constantly getting tags on Instagram of people sharing their first loaf of bread and their starters growing, and how much joy they have doing this with their children,” she continues. “My favorite part is seeing what everyone is making.”

O

nce you have a living yeast colony in hand, regular upkeep is required. Kearney advises home bakers who aren’t producing a lot of baked goods on a weekly basis to keep their starter in a large Mason jar in the refrigerator. The cool environment slows down the yeast’s growth, and means it only needs to be fed fresh flour and water once a week.

At Culture Breads inside the Grain Shed co-op in South Spokane, baker Shaun Thompson Duffy is also happy to give away the bakery’s starter to customers who ask.

“There has definitely been a big uptick in people trying out baking bread, which is great,” Duffy says. “Lots of people have been coming in asking for tips, so I’ll loan out a bread book and I always tell them to email me if they have questions or problems.”

Home bakers can purchase the same freshly milled, ancient grain flour used in Culture Bread’s slow-fermented loaves, including its turkey red wheat, spelt and rye. One kilogram (about 2.2 pounds) bags of flour are $7 each and can be preordered online.

After your starter has multiplied enough to be able to make a loaf (the amount needed varies by recipe and the hydration of your starter, but is usually around 1 tablespoon), Duffy says it’s all about “time and temperature.”

Stacie Kearney “Ambient temperature is the biggest overlooked factor,” he says. “Temp your water and dough with a thermometer. If a recipe says to rise in two hours and it doesn’t do anything, it’s because it’s too cold.”

“Water is the best way of keeping the dough at a proper temp, and proofing it in a nice little tub with a lid to keep that heat in,” he adds.

Bread is easier and simpler than we really think it is, and you should never be afraid to try it Both Duffy and Kearney say that bakers who want to dip their toes into making sourdough bread for the first time don’t need to rush out and buy special equipment, like proofing baskets, although a kitchen scale and thermometer are helpful to have.

“With a bowl and kitchen towel you’re good to go,” Duffy says.

When it comes to books on the subject that offer a deeper dive into the process, Kearney recommends Bread Baking for Beginners by Bonnie Ohara. Duffy likes Ken Forkish’s Flour Water Salt Yeast, as well as Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes.

“Bread is easier and simpler than we really think it is, and you should never be afraid to try it,” Kearney says. “If you just experiment and keep practicing, you’ll end up making the perfect loaf.”

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JONATHAN HILL ILLUSTRATION

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A Foot in Both Camps

Craving an outdoor adventure, but not wanting to leave home?

Backyard camping offers plenty of possibilities

BY E.J. IANNELLI

W

hat if you could answer the call of the outdoors without having to stray far from home? Backyard camping can provide the perfect activity. It’s easy to arrange, offers plenty of room for interpretation and is suited to everyone — from families with young children to more rugged individuals who enjoy spending the occasional night under the stars.

Unlike wilderness camping, you don’t even need much in the way of gear for backyard camping.

“Nothing says you have to use a tent or a sleeping bag or anything,” says Mike Harcarik, store manager at the Spokane REI. “If you’re talking about just bare minimum, it could be as simple as going outside on the lawn and throwing a blanket down.” A folding cot or a hammock strung up between two trees could work just as well too. ...continued on next page

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Backyard camping offers a risk-free opportunity to check out new gear, making sure all the parts are there, and that it works.

“A FOOT IN BOTH CAMPS,” CONTINUED...

While back-to-basics simplicity has its appeal, there’s also fun to be had in resourcefulness a la Swiss Family Robinson.

Depending on weather and other conditions, ordinary household items can make a perfectly good shelter or bed.

“You could make a tent out of a tarp with some rope and some poles. Or just pull the couch cushions off the couch and the comforter off the bed and sleep out on the back deck,” says Ryan Griffith, assistant

recreation director at Spokane Parks.

As it happens, that’s exactly what Griffith and his dad did when he was younger.

Those nights are ones that he still recalls fondly.

And that captures the real charm of backyard camping. It can be whatever you want to make it. It doesn’t necessarily have to be fancy or elaborate to be memorable.

“It comes down to what kind of experience you want to have,” says Harcarik.

Memory Loss?

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“That’s the core of the backyard camping idea — figuring out and identifying what you might get from it. Is it just the satisfaction of being self-sufficient? Is it getting the experience of tuning out the world and the news for the day? What does a fun experience mean to you?”

One approach that Harcarik recommends is committing to an “authentic” style of camping. That means “pretending like the house isn’t actually there” and using E EVERY

only self-transported water or a properly prepared fire pit for cooking.

Although setting yourself that kind of challenge can be fun, it can also serve a practical purpose. Mimicking wilderness camping provides a helpful test run when you have a brand new kit — for example, a camp stove, a water-filtration system or a portable solar charger — that you should familiarize yourself with before you’re miles from nowhere.

S

peaking of test runs, backyard camping can also be a safe, yet stimulating, way of introducing young children to the basics of camping.

“Whether they’re seasoned campers or not, you want to make it positive,” Griffith says. An easy way to keep things engaging and upbeat is by creating a backyard scavenger hunt for hidden objects or different plant and insect species.

Other kinds of physical activity — even something as simple as a sightseeing walk around the neighborhood — can hold kids’ interest while also giving them the chance to work off excess energy. For instance, Griffith has been making obstacle courses out of sawhorses and basic play equipment for his two young children: “We’ll have them kick the soccer ball around the cone or shoot a basketball into a 5-gallon bucket.”

Having the house nearby also puts toys and board games within reach while keeping the temptation of screen-based entertainment at one remove.

“You can tell ghost stories or have your kids tell stories using their imagination,” he adds. “Even just taking books off the bookshelf and reading them aloud… it gets people back to their roots.”

Which isn’t to say that screens don’t have their place. Apps like Star Walk 2, SkyView or StarChart can enhance the backyard stargazing experience through augmented reality. Holding your tablet or smartphone up to the night sky will reveal the outline of constellations.

And when snack time comes, the adaptability of backyard camping is highlighted once again. When they’re enjoyed on a cool summer evening, instant hot chocolate prepared on a camp stove or s’mores made from leftover Easter candy somehow taste magical to kids and adults alike.

You can tell ghost stories or have your kids tell stories using their imagination However you might choose to go about backyard camping, there is one important thing that it shares with wilderness camping: A little forethought goes a long way. Doublechecking the weather, topping up your supply of bug spray and drawing up a rough schedule of mealtimes and activities can make things more rewarding and avoid a hasty retreat indoors.

“You might make a decision on a whim: ‘Let’s go sleep outside tonight.’ But it can be so much more if you actually plan it out,” Harcarik says. “The planning process can be part of the fun.”

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On the Home Front

BY MATT THOMPSON

T

hese have been strange times for certain. But not unprecedented.

We are now going through things that would have been familiar to citizens during the influenza pandemic of 1918 — enacting social distancing, dealing with school, church and nonessential business closures. Or to parents, keeping their children inside during the summertime “polio season” in an attempt to keep them from contracting the common yet debilitating virus.

The cultures of our world, nation, regions, states, cities, neighborhoods and homes have once again been altered in an attempt to stem the tide of illness and death crashing over our planet. Will these changes be effective? Hopefully. Inconvenient to be sure, but they seem to be helping.

It would be nice to get back to normal, but to mangle and mashup lines from William Stafford and Robert Frost poems: “The darkness around us is deep… And we have miles to go before we sleep.”

Great effort is underway now to sort out how to best facilitate community immunity, and this will likely be a slow process. Until about two-thirds of us have developed immunity as a result of infection or a vaccine, if and when one is available, we will continue to be vulnerable.

So, we must be vigilant and embrace this plan designed to slow down the spread of natural infection, while more long-term solutions can develop. It is also vital that we not let slip what is already working. Kids still need their vaccines to prevent serious diseases like measles, pertussis, influenza and meningitis. We don’t need to add to our problems with any other outbreaks.

With all of the challenging cultural changes that have been brought on by COVID-19, I have nonetheless noticed some positive changes in our household and neighborhood.

It has been nice having more family meals together, even when it is takeout. We have been getting outside more than usual and the garden has been in top form, in part due to distance-respecting visits from our neighbor Doug with his secret slurry of fish goop and chicken poop that he pours over our plants and bushes as fertilizer. He has also been baking us bread with flour and yeast that we provide (he assures me he washes his hands between the fertilizing and baking).

Home life sort of feels like Little House on the Prairie in the evenings with my wife weaving macramé plant hangers, while I am turning little wooden things on a lathe. One of my daughters is actually crocheting a swimsuit. (We will cross the bridge of decency if she ever actually completes the suit.)

We have all been reading more than usual, and to be sure

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there is more screen time than ever, although we are trying to keep it more nutritious than less. We saw the Tom Hanks portrayal of Fred Rogers, then watched an HBO documentary about Fred Rogers, which led to reading a biography of Fred Rogers.

So what would Mr. Rogers say about COVID-19? Even though he was always gentle with his delivery — he was never afraid of the power of pause and even silence — he took on big topics when they might affect the wellbeing of children. He addressed topics as heavy duty as grief, racism, divorce, inclusiveness, and even assassination after the murders of MLK and Bobby Kennedy.

It was no accident he always donned and doffed that sweater and sneakers every episode, and that Trolley always made clear the difference between Mr. Rogers Neighborhood and the Neighborhood of Make-Believe. These transitions and routines helped define the kinds of comforting boundaries and delineations that many of us — though we may be far removed from preschool — are really missing right now while attempting to work or learn from home.

He knew that healthy navigation through this crucial time in life required connections with supportive, trusting people outside the family.

Not only did kids in the audience benefit from the nurturing guidance and teaching of his TV crew of puppets and regular visitors, but parents learned over their shoulders how to serve those roles as well.

So, during these unusual times of isolation, when we’re all doubling back to learn new ways of interacting, I think we can learn a little from Mr. Rogers. Let’s use our imaginations to discover new hobbies, or rediscover old ones. Let’s find ways to encourage creativity and play, as well as to develop compassion and trust. And let’s try to define some borders between working, learning, relaxing and resting. Along the way, it can’t hurt to watch some more original episodes of Mr. Roger’s Neighborhood.

Matt Thompson is a pediatrician at Spokane’s Kids Clinic.

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Entitled “Be Loved,” this rainbow heart mandala was created by Sarah Edwards, Ava Barany, Mary Eberle and Anna Bacon for the 2019 Beloved Festival in Oregon. SARAH EDWARDS PHOTOS

Said with a Smile Sarah Edwards sows happiness with her nature-inspired artwork and creative spirit

BY CARRIE SCOZZARO

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Health& Home

S

arah Edwards likes to work with nature. And make art. And make people smile. She does all three under the business name Sarah Smiles Creations, the roots of which formed when she was a young girl playing with her sister in the wilds outside Baker City, Oregon.

“We had 450 acres, so we had plenty of space to explore!”

Edwards says. “We loved making forts and playing with natural items.”

After high school, Edwards was so enamored of Spokane that she enrolled at Gonzaga University in 1999, despite having never visited campus. Business, her original pursuit, wasn’t a good fit at the time, says Edwards, who switched majors and flourished in both ceramics and printmaking.

She got involved in the local art scene and volunteered with Mobius Kids (now called Mobius Children’s Museum of Spokane) where she painted several still-existing murals. She taught classes there, as well as at Spokane Art School until her daughter was born in 2006.

Two more children followed, and Edwards found herself creating with her kids what would become the nature designs she continues to develop.

“Together we would gather nature items and create little and big artworks,” says Edwards, who cites internationally known earth-based artist Andy Goldsworthy as an inspiration.

By the fall of 2014, Edwards was making small floral and other natural artworks — spirals, hearts, faces, animals, mandalas, and other images made from leaves, bits of moss

Collaboration is important to Edwards.

She works with local florist Rose and Blossom — they provide Edwards with flowers that would otherwise be discarded — and has teamed up with Ava Barany to form the Botanical Alchemists.

“Ava and I would pick up what we call ‘rescue roses’ and then choose a spot outdoors in a public area where we could create the artwork and leave it for people to find,” says Edwards. “We always choose a place where the design may be allowed to decay naturally. Sometimes we would have an image in mind and sometimes we didn’t know until we started making it.” beach glass, rocks, flower petals and the like — that sparked a return to her interest in business with the founding of Sarah Smiles Creations. Instagram gave her an ideal vehicle for sharing images of her work, prompting requests for prints and gallery shows.

In 2015, Tata Harper Skin Care flew her to New York to create floral images for their brand. “I just loved the act of creation and the ephemeral nature of the artform,” says Edwards, who realized her passion for creating art now offered a viable business opportunity.

Within a few years, she’d participated in Terrain’s Bazaar and created a line of

cards, and eventually calendars.

“I realized this to be a way for an artist to make a steady income, as people want cards year-round for a variety of reasons,” she says.

More opportunities followed, including a mention in the book, Nature Art Workshop.

She also turned her extensive research of raw foods into teaching local classes, and partnered with a fellow designer to run an ambitious yet short-lived fashion business called Nayeli Clothing in 2017.

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One such design at Polly Judd Park evolved into a community collaboration.

After making a sugar skull image with sticks, they added fresh flowers over the course of several days, then invited the community via social media to add flowers and commemorate the lives of those they’d lost.

“People continued to add flowers to the design for many months and until only just recently, you could still see the remains of the design,” says Edwards, adding that magic can happen when two or more humans collaborate. “Together we create something none of us would do all on our own.”

The Botanical Alchemists are hoping to share their creative joy through free nature art workshops in 2020, funded by a recent SAGA grant.

“Each workshop will give participants the opportunity to learn a brief history of nature art, to make their own individual nature artwork and to join in the creation of a large collaborative piece,” Edwards says.

Closer to home, Edwards continues to work on her own art, including a children’s book illustrated with nature art designs.

“I will just say I am as patient as a snail with the unfolding of the process,” says Edwards. “It will bloom like a flower in its own time.”

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