Health & Home 12/03/2018

DECEMBER 2018 - JANUARY 2019

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Suite reams D PAGE 22

ALSO INSIDE:

FOOD PAGE 40 Low-Cal Cocktails

HEALTH PAGE 10 Energize Me!

FAMILY PAGE 48 Surviving Winter Sports SPECIAL SUPPLEMENT TO THE INLANDER

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

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

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

DON HAMILTON PHOTO

Recharge Your Batteries

BY ANNE McGREGOR

I

t’s the season of grand, and at times overly ambitious to-do lists and resolutions. But even the most accomplished among us occasionally long for a little respite from it all. In this issue, we focused our attention on three magnificent master suites (page 22) — beautiful to look at, but also designed for meeting the owners’ needs as a place to recharge. While these rooms benefit from spectacular views and expansive bathrooms, in reality a getaway can be forged in almost any room by adding a comfy chair and footrest, a small side table for a cup of tea and a soft throw. The important thing is making the space — and then taking the time — to recharge.

In fact, getting recharged is also the focus of Samantha Wohlfeil’s exploration (page 10) of why our energy flags during the day, and what you can do about it. Local experts weigh in on tackling tiredness. Hint: Naps are involved.

In Family, our pediatrician columnist Matt Thompson delved into shoe-leather reporting when he found himself in New York City (page 50). You won’t want to miss his dispatch.

And in Food we have a delightful feature by Coeur d’Alene mixologist Justin Schorzman (page 40) on crafting impressive, guilt-free cocktails and mocktails.

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

EDITOR Anne McGregor

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MANAGING EDITOR Jacob H. Fries ART DIRECTOR Ali Blackwood EVENTS EDITOR Chey Scott CONTRIBUTORS Sheri Boggs, Wilson Criscione, Don Hamilton, Alicia Hauff, Jacob Jones, Young Kwak, Robert Maurer, Michaela Mulligan, Joel Riner, Eric Schucht, Carrie Scozzaro, Blythe Thimsen, Matt Thompson, John R. White, Samantha Wohlfeil PRODUCTION MANAGER Wayne Hunt ADVERTISING DIRECTOR Kristi Gotzian MARKETING DIRECTOR Kristina Smith ADVERTISING SALES Autumn Adrian, Julia Broderson, Mary Bookey, Jeanne Inman, Claire Price, Carolyn Padgham-Walker, Wanda Tashoff, Emily Walden EVENTS & PROMOTIONS Emily Guidinger Hunt SALES COORDINATION Camille Awbrey, Andrea Tobar

Cheers!

DESIGN AND PRODUCTION Jessie Hynes, Derrick King, Tom Stover

CONTRIBUTORS

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

CARRIE SCOZZARO has built a life using words and images as a graphic designer, technical writer, illustrator and art teacher. In addition to writing about art, culture and food in the Inlander and Health & Home, she spends equal time in her kitchen, garden and art studio. In this issue, she writes about Eckart Preu’s workspace (page 30) and the science of scents (page 36).

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SAMANTHA WOHLFEIL covers energy, the environment, rural issues and more for the Inlander. Like many journalists, she relies on a steady flow of caffeine most mornings to combat fatigue, but pleads guilty to just not giving herself enough time to sleep some nights.

After reporting “Energize Me!” (page 10), and as a definite night person, she’s a proponent of expert-recommended, work-sanctioned naps.

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

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Artful Holidays

BY CHEY SCOTT Ornaments and Small Works Show

Each year, just in time for the holidays, Spokane Art School hosts its showcase of ornaments and small pieces of art by dozens of local artists — ideal for holiday gift-giving and trimming your family’s own tree. This year’s show features pieces by more than 45 local artists, and most are priced under $50. Through Dec. 22; open Mon-Fri from 8 am-5 pm and Sat from 10 am-4 pm. Free admission. Spokane Art School, 811 W. Garland. spokaneartschool.net (325-1500) Homebuyer Education Seminar Buying a home doesn’t have to be a stressful process. A series of workshops hosted by the Spokane County Library District and SNAP Spokane are designed to help ease the pressure that comes with one of the biggest financial decisions most of us will make. These monthly, two-night classes are geared toward first-time homebuyers who may qualify for down payment assistance through the U.S. Department of Housing and Urban Development. Dec. 4 and 6; Jan. 8 and 10, from 6-8:30 pm. Free; registration required. North Spokane Library, 44 E. Hawthorne Rd. Visit snapwa.org to register and see other class offerings. (319-3040) Yoga and Essential Oils Essential oils and aromatherapy have become popular options to soothe all sorts of symptoms, from stress to chronic pain, or to simply make our living spaces smell nice. During this session, facilitators share how to create a specialized blend of six essential oils to achieve a desired outcome in scent or therapeutic need. It also includes an all-levels Hatha yoga class.

Tue, Dec. 11 from 5:45-7:15 pm. $10-$20. YogaJoy North, 12501 N. Division. yogajoynorth.com/workshops (290-5086) Spokane Health & Fitness Expo Get inspired to accomplish your New Year’s fitness resolutions at this conveniently timed expo showcasing all types of fitness classes available in the area, from pilates and barre, to yoga and jazzercise. Fitness demos offered during the two-day event also include some more unusual alternatives to basic treadmill routines, like climbing walls, aerial silks, ninja obstacles and disc golf. Sat, Jan. 5 from 10 am-6 pm and Sun, Jan. 6 from 10 am-4 pm. $8/weekend admission; $5/ages 6-12. Spokane County Fair & Expo Center, 404 N. Havana. spokanehealthfitexpo.com

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SUPPLY CHAIN

Community Crafting

I

nspiration abounds in Spokane’s ART SALVAGE shop. The storefront on North Ash offers artists and crafters all sorts of materials that can be repurposed into creative projects. Founder Katie Patterson Larson says the nonprofit’s goal is twofold: “To keep reusable materials out of the landfill, and to keep them local. It’s sustainable for the city, but also it is good for people to have access to them.”

Poking around in the store is almost as much fun as creating a finished project — there’s an irresistible bin of buttons sold by the scoop, a tantalizing shelf of weathered glass jars of various shapes and sizes, neatly shelved vintage postcards and yellowed sheet music, as well as dozens and dozens of frames of all sizes, stacks of colorful paper and a cubby-hole shelf unit filled with colorful skeins of yarn.

While the store is unique in Spokane, “There are creative reuse stores like this all over the world,” says Patterson Larson, who has a background in art therapy and counseling.

Volunteers help to sort and organize materials — all donated — ranging from leftover craft supplies, to fabrics and textiles, wood and leather scraps, interior design samples and “some pretty oddball random items,” Patterson Larson says.

Volunteers also put together various kits to help spur creativity. Collage kits and notebook kits are popular, and the needlepoint state kit is a big hit with kids.

Patterson Larson says the store can always use volunteers to sort donations and help with maintenance. Donations are tax deductible and are accepted on Fridays from 10 am to 3 pm. Consult the website for guidelines on how and what to donate and check out the organization’s wish list, too.

— ANNE McGREGOR

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BEDTIME STORY

Imaginary Friends

C

hloe has just about had it with her classmate, Adrian. He goes on and on and on — to anyone who will listen — about his beautiful horse. According to Adrian, it has a golden mane, big brown eyes, a clean white coat and is perfect in every way. The problem is, there’s no way Adrian Simcox has a horse. He gets free lunch and has holes in his shoes. So Chloe calls him out for lying, in front of the entire class.

ADRIAN SIMCOX DOES NOT HAVE A HORSE is a picture book that is fantastic for sparking discussions about privilege and introducing the concepts of empathy and hope. As Chloe’s mom takes her for an impromptu after-school walk to Adrian’s neighborhood, with its tiny houses and unkempt yards, Chloe realizes that what Adrian Simcox does have is boundless optimism and a glorious imagination. Author Marcy Campbell’s execution of this tale never gets too heavy-handed, and Washington state artist Corinna Luyken’s illustrations are rich with feathery lines and autumnal tones, giving a nice delicacy to a timely and important story.

— SHERI BOGGS

DECEMBER 2018 - JANUARY 2019

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e z i g r Ene Me! Ever wished for just a little more stamina to do all the things you want to do? Defeating fatigue is possible, and local experts show you how to get started

BY SAMANTHA WOHLFEIL

B

etween working, having children, trying to stay fit and making time to participate in activities, many adults say they struggle with feeling sleepy or fatigued during the day. When it comes right down to it, there are many things that could be causing that lack of energy, but the good news is, there are also many ways to boost it.

Whether that’s looking at your sleep and addressing potential problems with your schedule or health, hitting the gym or even walking more often to boost your metabolism and feel more energetic, or addressing your caffeine, alcohol and food choices, there are many things that can be changed to help you feel rested and ready for the day ahead. ...continued on next page

DECEMBER 2018 - JANUARY 2019

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“ENERGIZE ME!,” CONTINUED...

SLEEP

While it may sound a little obvious, the number one thing Dr. John Naylor, director of the Deaconess Sleep Laboratory, sees when he’s talking to patients who say they’re tired all the time, is that people often simply aren’t sleeping enough.

“The number one thing is making sure you really do give yourself enough time to sleep,” Naylor says. “Most adults need about 7.5 to 8 hours. That doesn’t mean we can’t function on 6 hours, but the cost of that builds up.”

While younger people need a little more than that, and older people maybe a little less, actually hitting that 8-hour mark can make a big difference in how rested someone feels, Naylor says. And it’s not something you can just “catch up” on by compensating and sleeping longer on weekends.

“Biologically, humans need about a third of their day for sleep,” Naylor says.

Keeping distractions away at bedtime can also be helpful, especially if they’ve got bright screens.

“Reading a book’s fine,” Naylor says. “We do recommend laying off the cell phones and e-readers right before bedtime.”

MORNING PERSON/EVENING PERSON Scientists have shown that some people’s biological clocks actually just do better when they stay up later and sleep later. That often doesn’t jibe with the modern 9-to-5 or 8-to5 work schedules that many people have to follow, says Hans Van Dongen, director of the WSU Sleep and Performance Research Center, and a professor in the Elson S. Floyd College of Medicine.

“There’s always somebody who says you should get up early or later, because that works for me, or because that’s what the ‘experts’ say but it’s not that simple,” Van Dongen says. “If your biological clock tells you you are a morning type or an evening type, and you try to live the opposite, you are going to suffer the consequences no

matter what people tell you.”

Because timing differs from person to person, and even changes in the same person over their lifetime, with younger people gravitating biologically toward evening hours, and older people generally gravitating toward early morning hours, it’s difficult to give generic advice, he says.

If you’re not sure where you fall on that spectrum, you don’t need a fancy phone app to tell you what your sleep is like, Van Dongen says. Try and go to sleep only once you start to feel sleepy, then wake up without an alarm.

“Just turn off your alarm clock, and determine when you naturally wake up,” he

says. “If you only do this one day, it’s just after-effects, but do this for a couple days.

Vacation is a great time to figure out what your biological clock is telling you.”

Adjusting to that internal schedule when possible is one of the keys to feeling rested. For older people, for example, who may have grown accustomed to having social time late in the evening, but whose bodies are now telling them to get up earlier and go to bed earlier, that adjustment may need to be purposeful, Van Dongen says.

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Of course, the demands of daily life, such as school and work, often don’t allow people to listen to that biological clock even once they’ve got it figured out, Van Dongen says.

But that’s where knowing how your body reacts best can help you figure out when to start or stop drinking caffeine for a little boost, or when is a good time to get some extra sleep.

“The number one thing in absence of being able to change your schedule is taking a nap,” Van Dongen says.

The obvious downfall is it’s nearly impossible outside of a lab setting to time a nap perfectly every time to make sure you don’t wake up groggy, he says. But that extra sleep is still extra sleep, and in jobs that don’t require immediate alertness, that nap can help productivity in the long run.

“For some reason in our society, we discourage people from doing that, because ‘That’s not what a productive life looks like,’” Van Dongen says. “But I would argue that’s exactly what a productive life looks like.”

As for a fairly good time to nap if you’re able? Shoot for early afternoon, not late afternoon, when your body is likely trying its hardest to stay awake.

“In the early afternoon, when there’s a little dip depending on how much sleep and food you’ve had, that’s a great time for a nap,” he says. “That’s what the siesta is all about in Mediterranean countries.”

EAT & DRINK

What you eat and drink can also have an impact on your overall energy, as made clear by our collective addiction to coffee and caffeine.

Having a cup of coffee, especially earlier in the day, can absolutely boost your energy, experts say, but it’s also a good idea not to drink caffeine after noon if you don’t want it to affect your sleep.

When and how much alcohol you drink can also have a big impact on your sleep.

“Moderate consumption of alcohol is fine, but alcohol will tend to make you fall asleep more readily but will wake you up more during the early morning hours as it metabolizes off,” Dr. Naylor says, “so the end result is it can make your sleep less restoring.”

Dehydration can also cause sleepiness, so drinking plenty of water throughout the day is a good idea.

As for food, eating a balanced diet, and four or five smaller meals instead of three large meals, can help keep your blood sugar balanced and give your body a constant flow of the energy it needs.

And be wary of foods that claim they’ll boost your energy more than others: Harvard Medical School offers health advice, and one thing they point to is an Ohio State University study that found energy bars were basically no better than a candy bar at giving someone energy. ...continued on next page

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“ENERGIZE ME!,” CONTINUED...

EXERCISE

It may seem like the last thing you want to do when you’re feeling tired is get up and move around, but studies show that getting a workout in, even a low-intensity one like a 20-minute walk a couple times a week, can make a big difference in how much energy you have.

A 2008 University of Georgia study focused on sedentary but otherwise healthy young adults who complained of feeling fatigued, found that working out three times a week over six weeks helped improve feelings of energy, whether that workout was low-intensity or moderate-intensity.

Chris Weichman, who owns Lilac City Fit Body Bootcamp with his wife, Abby, has seen firsthand how exercise can help him feel more

energetic. As someone who also struggled with sleep apnea for years before being diagnosed, he knows that getting help with medical problems, as well as getting regular workouts, has a huge impact.

“I’ve had [a breathing machine] for going on three, four years now, and feel immensely better, with more energy, more strength. You don’t understand just how much sleep or lack of rest deprives your body from recovery,” Weichman says. “I know once I’m on a regular routine and get daily exercise, my energy is way higher.”

After other medical issues relating to spinal and muscular problems led

to his medical retirement from the Air Force, he also understands firsthand how to finetune workouts to each person, focusing on their individual goals, health needs and areas they want to strengthen.

At his gyms, the main focus is getting people in for 30-minute group workouts at least three times a week, whether they’re 10 years old or 70, healthy, or dealing with things like diabetes or Parkinson’s.

“It’s individual training in a group setting,” Weichman says. “It relates to overall health and wellbeing, energy, and the emphasis on nutrition with it to get them to feel better, sleep better, and potentially not have to take their meds when they go back to checkup with their doctors.”

HEALTH

If you’ve adjusted other things that could contribute to sleep issues but you’re still feeling tired all the time, the best thing to do is work with your doctor to figure out what the problem may be.

The second most common cause Dr. Naylor sees in patients complaining they feel tired all the time is sleep apnea, which is a disorder where someone repeatedly stops breathing during sleep. The disorder is commonly associated with heavy snoring and can be treated in a variety of ways, including with machines that can help maintain breathing through the night.

Less common, but further down the list of possible medical issues seen in the lab include restless legs, narcolepsy and sometimes insomnia, though typically that’s described differently by patients than saying they feel fatigued, Naylor says.

Depression also commonly is associated with fatigue, Naylor says, and some symptoms of menopause can commonly interrupt sleep.

“The important thing about this is everybody experiences a little bit of sleepiness or fatigue now and then, and a cup of coffee is not bad to counter that, that sounds pretty normal to me,” says Van Dongen, with WSU’s sleep lab. “But if you’re much, much more impaired than that, and can’t fix it, then it’s time to go see a doctor and ask for help.”

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WSU-Spokane medical students learn anatomy with the school’s new virtual reality headsets. YOUNG KWAK PHOTOS

Virtual Anatomy Eyeing the future, WSU medical school students explore virtual reality

BY WILSON CRISCIONE

B

ryce Cedarquist inspects a human body hovering above him. He’s in a room that looks like a generic medical office.

But as Cedarquist circles the body, it becomes clear that this is no ordinary medical room. In this room, Cedarquist is a god.

With the touch of a button, Cedarquist can make the body move up and down or side to side. He can make it disappear, or he can strip away the skin and the bones. He can pull out the larynx, bring it closer and enlarge it, then return it to the body with no damage done.

This, of course, isn’t real life. This is virtual reality. And it could soon change medical education in the United States.

“Virtual reality has a lot of potential in the future, and I think a lot of schools are seeing that potential,” Cedarquist says, who is part of a student team exploring how to incorporate VR at Washington State University’s newly founded College of Medicine.

More established medical schools like University of Washington have VR on their radar. The UW is in an “evaluative stage,” says Darryl Potyk, chief of medical education for the UW School

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of Medicine-Gonzaga University Regional Health Partnership.

“We think it has a great purpose and a great value going forward,” Potyk says. “But we’re still trying to figure out how we’re going to implement it to the best of our ability and to our students’ advantage.”

If there’s one clear use of virtual or augmented reality in medical school, it’s in anatomy and physiology.

Not only can students deconstruct a human body layer by layer, but certain programs let you actually immerse yourself inside those systems. Students “stand” inside of a heart and see the heart muscle contract, the valves open and close, then observe the heart in a diseased state. It can work a lot better than pictures and written descriptions, says John Tomkowiak, founding dean of WSU’s College of Medicine.

Josh Pahang, a WSU medical school student, agrees VR has already helped him understand general anatomy. But, “Every patient is going to be different, so you’re not always going to have this perfect 3D model,” he says. “That’s one big limitation.”

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PEACE ON EARTH

Fast Results I read a headline last week in a magazine that said “Researchers Reverse Type 2 Diabetes.” Is this possible?

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es. There was a very small study that came out recently that was reported as “reversing diabetes.”

Actually, this was a case report of three patients with 10-25 year histories of Type 2 diabetes and while the results don’t prove reversal of diabetes, the patients — under medical supervision — were able to improve their glucose control to close-to-normal, lose significant weight, stop using insulin and, in two cases, all of their oral meds.

The study was led by a widely published nephrologist who is interested in the medical impact of fasting and intermittent fasting, Jason Fung, MD. These three patients underwent a program of intermittent fasting. They consumed dinner and then did not eat again (they could have bone broth, coffee, tea and water) until the following night. They did this several times per week. They also consumed

low-carbohydrate meals. While following this regimen they were weaned off of their meds. All of these measures were taken under medical supervision, after much education, and with a high level of surveillance by the medical team. This approach is not something that should be undertaken or tried without appropriate supervision. That being said, these findings are very exciting and suggest confirmatory studies should be carried out.

You may find Dr. Fung and his books easily via internet search, and this study is free at: http://casereports.bmj.com/content/2018/bcr-2017-221854.full.

— JOHN R. WHITE John R. White is chair of the Department of Pharmacotherapy at WSU-Spokane.

He’s the author of two books including Medications for the Treatment of Diabetes.

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100% LOCAL

Skin Saver T

hroughout her life Aly Korchemniy suffered from acne-prone and hyper-sensitive skin. Numerous appointments to various dermatologists provided her with no cures. Frustrated with the lack of treatments for her skin type, Korchemniy in 2012 began researching different ingredients that are beneficial to sensitive skin.

What started as a hobby turned into a business venture in 2016 with the launch of her company, ANFISA SKIN. Still, it took two more years before Korchemniy was able to begin marketing her singular product, LILOU Regenerating Balm. LILOU is designed to replace a typical moisturizer. “It is formulated with acne-prone skin in mind,” she says.

The 20 botanical-based ingredients are sourced from around the world. While many other skin-care companies make their products overseas, LILOU is crafted right in Spokane, at the Washington Cracker Co. Building.

“I like to know what is in my products, and when it is produced overseas, you don’t have as much control over that or the quality of the ingredients,” Korchemniy says.

Though Korchemniy hopes to someday sell her product in brick and mortar shops and expand production to hire more local workers, right now LILOU Regenerating Balm is sold online on ANFISA’s website (anfisaskin.com) as well as on Anthropologie’s website.

— MICHAELA MULLIGAN

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National champion and Spokane resident Tyson McGuffin at North Park Athletic Club: “I highly recommend this game.” YOUNG KWAK PHOTO

IN KENDALL YARDS 1184 W. Summit Parkway 509.473.9341

Ping-Pong on Steroids Or maybe it’s tennis-lite; whatever you call it, pickleball is picking up steam as an Inland Northwest favorite

BY ERIC SCHUCHT

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W

hile the name may get a giggle or two, the rising popularity of pickleball is no joke. The sport, a combination of ping-pong, badminton and tennis, was invented on Bainbridge Island back in 1965. The paddle-and-wiffleball activity has since grown in popularity across the country — especially with tennis players. Many rec centers and country clubs across the Inland Northwest have started to convert their existing courts into spaces to play pickleball, offering indoor space for the winter months. There are lots of courts in outdoor parks, too, for when the weather improves in the springtime.

The Inland Northwest is also home to Tyson McGuffin, the 2017 and 2018 Men’s Singles national champion in pickleball. McGuffin originally started out in the world of tennis, but like many other players, switched gears and dove head first into what he describes as “the fastest growing sport in America.”

The reason for that, McGuffin

explains, is the wide appeal of the sport; pickleball is a lot easier to pick up and play compared to other games like tennis. What takes nine months to learn in tennis only takes two weeks in pickleball, McGuffin says. The game is less physically demanding than tennis, as well.

“I’ve heard so many good things about people trying pickleball, playing pickleball,” says McGuffin. “I highly recommend this game.”

The other big appeal for the game, McGuffin says, is the flexibility it offers players. Athletes who play games, like racquetball, badminton, ping-pong, tennis or squash, each add their own style and technique to the game, as there’s no one dominant winning strategy.

“I think the beauty of it is we have so much variety in pickleball because we have all these different people coming in who played another racket sport,” McGuffin says. “They all kind of play their own way.”

CLUBS AND COURTS

Numerous private clubs, such as the YMCA, Kroc Center, Peak, Rathdrum Fitness Center, Hayden Lake Country Club and the Spokane Club also offer indoor pickleball courts and organized play for their paid members. Spokane Parks stores nets in a locked bin; you can check out a key for the season by emailing the city at jpapich@spokanecity.org.

Cherry Hill Park 1718 N. 15th St., Coeur d’Alene • 208-769-2300 Comstock Park 600 W. 29th Ave., Spokane • 625-6200 The Hub Sports Center (indoor) 19619 E. Cataldo Ave., Liberty Lake • 927-0602 The Inland Northwest Pickleball Club (indoor) inwpc.com McEuen Park 420 E. Front Ave., Coeur d’Alene • 208-769-2300 Memorial Field 501 Fort Ground Dr., Coeur d’Alene • 208-769-2300 North Park Athletic Club (indoor) 8121 N. Division St., Spokane • 467-5124 Prairie Sky Park 8501 N. Nettleton Ct., Spokane • 625-6200 Prairie View Park Mon-Sun, dawn to dusk • 3724 E. 61st Ave., Spokane • 477-4730 Redband Park 1002 W. Main Ave., Spokane • 625-6200

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22

We wanted to create more serenity in the space

Health& Home

THE

e t i Su e f Li A thoughtfully crafted master suite offers an oasis of calm in a busy home

BY BLYTHE THIMSEN

“I do not understand how anyone can live without one small place of enchantment to return to.”

— Marjorie Kinnan Rawlings

F

ALICIA HAUFF PHOTO

or more and more people, that small place of enchantment is found right in their homes, within a master suite. Here, three local homeowners who have created master suites that provide a place to escape, rest and renew, are throwing open their doors and welcoming us into their places of enchantment.

...continued on next page

“THE SUITE LIFE,” CONTINUED...

Lightening it Up

After Monica Wozow and her family moved into their Liberty Lake home, she was ready to claim a space for relaxation and renewal by redoing the master suite and lightening up the area in a house that was dark.

“We wanted to create more serenity in the space,” she says of the master suite that looks out over Liberty Lake.

The previous year, Wozow had worked with Deanna Goguen, of Designology, to “soften” and lighten things up from the darker style in the house. Pleased with the experience and her ability to capture their desired look, Wozow turned to her again to update her master suite.

“I wanted to create a monotone look so that the lake could shine through,” she says. Originally, Wozow wanted neutral colors because they are more calming.

“We went with neutrals,” she says, “like taupes and whites, but ended up throwing in some bright blue because it was almost too muted for our taste.” The blue accents draw in the blue of the water and lend a relaxed feel.

“We had really heavy blackout blinds before, but now that we live on the water, we wanted to see the sun coming up in the morning,” says Wozow. “When the moon is full, it is gorgeous. Changing out the blackout blinds for something that allows light in has made a great difference in the light in the room and the feeling that comes with the incorporating nature.”

Wozow says the change was worth the investment.

“It is gorgeous,” she says of the finished suite. “It brings us the calmness we need.”

Busy with running two businesses, Wozow says she and her husband lead a life that is go-go-go. “Now we are happy to be able to stop and look around us and be calmed.

You can be in your bedroom eight to 12 hours a day, so it is so important to create a space that creates calmness in your life. It helps you start your day and end your day in a peaceful way.” ...continued on page 26

The Wozow master suite features soft colors, with an occasional pop of blue to complement, but not compete with, the sweeping Liberty Lake view.

ALICIA HAUFF PHOTOS

24

Health& Home

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Layered textures and a palette of natural tones foster rejuvenation in Sharon Grunwald's spacious master suite. YOUNG KWAK PHOTOS

“THE SUITE LIFE,” CONTINUED...

Wise Design

Sharon Grunwald has long known what she likes in her homes, so when it came time to build her current home, she knew a few specific items that had to go into her master suite.

I wanted to walk in and feel peaceful

“My primary goal in designing the master suite was to create a comfortable, elegant area, but understated,” she says. “I tried to create texture with tile, carpet and bedding, but I wanted to walk in and feel peaceful, and taking advantage of the view was foremost in my mind.”

That view is equally unobstructed from both the bedroom and bathroom portions of the suite, so it’s just a matter of deciding from where you want to enjoy the view: the covered, glass-enclosed deck, or the heated bathtub.

Heated floors are well known — and yes, this suite has those as ...continued on page 28

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Health& Home

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DESIGNING TIPS FOR A MASTER SUITE

A heated bathtub offers luxury in the Grunwald bathroom, while an accessible shower (inset) insures aging in place will be hassle-free. YOUNG KWAK PHOTO

“THE SUITE LIFE,” CONTINUED... well — but a heated tub takes luxury to a whole new level.“The armrests and back are heated, in zones,” says Grunwald, “and there is no need to add more hot water.”

For those preferring a shower over a tub, detailed, long-term thought was given to the design of the shower as well. It was specifically designed to be “curbless,” eliminating the need to climb in and out, and was designed with a glass wrap around wall for visibility.

“We did put specific thought into aging in place, as we designed the suite, and

particularly the bathroom,” says Grunwald.

“The doorways are all 32-inches, which are ADA [Americans with Disabilities Act] compliant.” Grunwald says the decision for the doors was to accommodate a wheelchair if anyone ever needed one, down the line, whether permanently, or post-surgery.

When traveling, no hotel provides the luxury that Grunwald’s master suite back home does.

“It is pampered and peaceful,” she says of having a space that is defined and reserved for yourself, and as a place to retreat to in the house. “It is well worth it.”

•• Good lighting is key! Make sure to include areas of low lighting, which soften the space and invite you to slow down.

•• Utilize any view, but keep in mind the need to maintain privacy.

•• Use as much natural light as possible.

•• Heated floors in the bath are a true luxury (especially in the winter).

•• Enclose the toilet! Even top-of-the-line toilets are best kept out of sight.

•• Neutral colors are more calming, but bring in a pop of color to the room with items that can be changed out (pillows, bath towels, area rugs).

•• Empty space helps an area feel more organized and calming.

•• Use a variety of textures and colors to add depth to the room.

•• Create spaces that are set aside from the rest of the room for reading.

•• Remember you want to be able to live in the space. Make it a place you can use, live in and enjoy without fear of damaging it.

— BLYTHE THIMSEN

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Health& Home

A dramatic fireplace complements expansive water views in this Coeur d'Alene master suite.

BELOW: A colorful reading library fills the hall space leading to the suite. JOEL RINER PHOTOS

We like nature to be an art piece

Lakefront Luxury

When Katie and her husband built their lakefront home in 2013, they worked with Eric Hedlund, of Eric Hedlund Design, to design a unique and inspiring master suite.

“It is very neutral, clean and serene,” she says of the style. “It is modern, but soft and comfortable.”

“The goal of the master suite was to create a quiet sanctuary away from the main portion of the residence and capture that amazing view that they can wake up to every day,” adds Hedlund.

Mission accomplished.

Double doors of rift white oak lead into the suite from an exterior reading library hallway.

Wood-lined ceilings bring a warmth and cocooned feeling, balancing with the open...continued on next page DECEMBER 2018 - JANUARY 2019

29

“THE SUITE LIFE,” CONTINUED...

A mirror behind the bathtub, which sits on a "raft" of teak flooring, brings lake views into focus from any direction. JOEL RINER PHOTOS

air style created by the glass doors and ample amounts of light flooding the room. Anchoring the space is a long, open gas fireplace; its flames dance beneath a built-in media screen.

“We like nature to be an art piece,” says Katie, of the stunning views of Lake Coeur d’Alene, which make the master suite the oasis that it is. Nature finds its way into the suite not only through the wall of doors to a patio, but also through the numerous windows that are incorporated at a variety of heights and locations throughout.

The focal point of the suite is the soaking bathtub sitting atop a teak floor, under an amazing chandelier and with a mirror backdrop, allowing views of the lake any way you look.

The teak floor is a raft upon the rest of the bathroom’s concrete sea of flooring. Concrete is not only durable, but adds a contrast of texture and color; luxe and utilitarian, meshing perfectly.

“It is very functional and not fussy,” says Katie of the flooring choice for the bathroom. “It’s a lake house, so you can’t ruin anything here. We live here and we use it; that’s the way we live.”

A grand walk-in closet caps the far end of the suite. “It feels luxurious because there is room, and everything is organized,” says Katie of the layout. “I had a pretty clear picture of what I like, so it wasn’t too difficult to pull it all together.”

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Home Work Inisde Eckart Preu's artistic retreat

BY CARRIE SCOZZARO

P

lenty gets written about the design of spaces where we live, as well as where we work. Yet what about when those spaces are one and the same, such as for the increasing number of people who “work from home”? Health & Home recently paid a visit to the home studio of Spokane Symphony Musice Director and Conductor Eckart Preu.

“I don’t have time to wait for inspiration,” says Preu, who has led the Spokane Symphony for 15 years, the last few years of which he also directed symphonies in Long Beach, California, and Cincinnati,

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Health& Home

Ohio.

Instead, the conductor has learned to compartmentalize, becoming efficient at working whenever and wherever he can, including airplanes, which he does a lot.

“Creative work is all about focus and discipline,” says Preu, who also works out of a first floor office of the Spokane house he shares with his wife and two daughters.

His desk is a large, beveled glass tabletop spanning two IKEA sawhorses. On it: his Macintosh laptop, headphones and whatever paperwork demands his immediate attention.

No plants, no curtains — he has nothing to hide, he says — no storage other than a low sideboard across from his desk. On it are stacks representing current projects: Jean Sibelius’ Tone Poems, Brahms’ Concerti, the “How to Train Your Dragon” score for an October tribute to Harry Potter, one of many innovative events Preu created during his Spokane tenure.

On the walls are his eldest daughter’s framed pencil drawing of the family, a photo of him from the back, dressed in his black tuxedo; in his hands, a baton. And there are mementos from various conduct-

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ing jobs: Connecticut, Virginia, New York, Paris and numerous international gigs from Israel to New Zealand.

“Whenever I look up, I want to see something I like,” says Preu.

Two artworks grab attention: a large print of the iconic “Transcend the Bullshit,”

by Spokane artist Harold Balazs, on the wall behind and above Preu’s head; and a mixed-media painting in front of his desk.

An art teacher Preu knew as a boy growing up in East Germany did the painting of his father, its vibrant color palette in contrast to the man’s stern countenance.

“Without my dad, I would not do music,” explains Preu.

Some of his father’s paintings are elsewhere in the house, which Preu and his wife Neeley are still settling into. A pile of framed items tucked into the corner of Preu’s office may or may not end up on the wall; however, his life, as represented by the photos, artwork and other items judiciously placed on the walls of his workspace, is already plenty full.

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Sue Tye custom-dyes the fibers she weaves into tablerunners, throws and pillow covers.

CARRIE SCOZZARO PHOTOS

PLEASE TOUCH

Artful Fibers M

uslin, linen and other lightweight fabrics feel best in the warmest of weather, yet when the temperature drops, the desire for a more tactile experience takes over. That’s when we gravitate towards soft chenille and cozy wool, reveling in the sense of comfort these woven textiles offer.

“I like a nice drape,” says weaver SUE TYE, who blends 60 percent wool with 40 percent silk for textiles that combine softness and thickness. The combination of fibers allows her to produce a myriad of woven works: wall hangings, table runners, throws, wraps, pillows and even a few clothing items like mittens, scarves and custom jackets.

Tye has been weaving for roughly 10 years and exhibits her work at both the Art Spirit Gallery and Emerge gallery in Coeur d’Alene. As she builds up inventory, she’s considering getting more involved in local craft markets, though she’s also drawn to teaching and conducts frequent workshops on weaving and working with textiles.

Not content with just weaving, Tye also dyes fibers herself. She purchases a 40-pound bale of fiber called a “bump,” then uses acid-based dyes, creating large, loosely braided ropes of vibrant, multi-hued fiber.

“I’m inspired by color and texture,” says Tye, who spins the fiber into her own custom yarns. On her dining room table sits a large ceramic bowl of yarn, looking every bit as inviting as a bowl of fruit and perfect for adding warmth and evergreen color to the room.

— CARRIE SCOZZARO

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Health& Home

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Scents and Sensibilities Companies turn to scent to impact human behavior; homeowners to add zest to life

BY CARRIE SCOZZARO

T

ake a walk in any mall and you’ll know it when you smell it. Sometimes it’s distinctive and unavoidable; other times, it’s just a beguiling whiff. Those scents, from subtle to inyour-face, are part of a multimillion dollar industry aimed at making businesses more appealing — research shows these scents lead customers to shop longer and hotel guests to long for a return visit.

The desire to create a delightfully scented environment has also crept into the home market, and scent designers are ready to help homeowners craft a unique scent of their own.

Florida-based Aroma360 started out creating custom scents for businesses, but Chief Marketing Officer Meghan McMahon says the company’s rapid growth in the last 18 months has been

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Health& Home

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propelled by homeowners looking to enhance their environments. Often, they are inspired by the scent of a hotel that was particularly pleasing.

“That is by far the biggest request that we get — do you have this hotel scent?”

McMahon says. “We do a whole line of hotel-inspired scents — we did not create the scent, but we were inspired by it,” she adds.

The company also helps clients find a signature scent of their own. While the visual and tactile experiences of a home are obvious elements of interior design, the notion of adding a decor layer incorporating the sense of smell is somewhat new.

“Scent is more of a tool to kind of bring together the decor that they already have in their home, as sort of a binding layer,” says McMahon.

At Aroma360, the process of designing a scent starts with an interview about the types of smells the customer finds appealing and the “feel” they want to create — from invigorating to spa-like to luxurious. Consultants also consider the home’s existing decor.

“If someone has an art-deco decor, we ...continued on next page

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Health& Home

are probably not going to add a woodsy, strong scent because they don’t really fit,” says McMahon. After the interview, the consultant will provide a curated sample set of three to five scents. The process can be repeated a few times, to zero in on the best scent from 90 signature scents the company offers. Or for customers who want a unique scent of their very own, the process continues as the appealing notes in the signature scents are recombined into a personalized scent.

Seattle-based Nikki Sherritt-Lewis of Rebel & Mercury follows a similar process as she teaches people how to make both their own scented candles and perfumes.

She starts with a questionnaire about what pleasing and displeasing scents, and even asks about “scent memories.”

From there, says Sherritt-Lewis, they break down the customer’s favorite scents, looking for which ones are found in nature and which ones are synthetic. Then she digs deeper: “Do [the scents] remind you of home? Do they make you feel invigorated?

Do they remind you of someone? Do they make you happy?”

With all the data in place, says Sherritt-Lewis, she and the student begin creating an initial blend.

Achieving the proper blend takes some juggling. Scents can pack a strong initial punch through “top” notes (citrus or cer-

tain aromatics), while “heart” and “base” notes (moss, patchouli and vanilla) are initially more subtle, yet linger longer. This blending requires sampling and refining of the original scent.

A SCENT IN THE AIR Of course, any scent has to be somehow mingled with the air in a home. Candles are an obvious and easy way to disperse a custom scent in a small space. The scent composition can be simpler, as more complex notes can be lost anyway, and the wax carrier, combined with heat, helps distribute the scent.

Diffusing a scent through an entire home is best accomplished through some sort of integration into the heating and air conditioning system. Aroma360 touts its cold air diffusion system that helps preserve the benefits of the essential oils used in creating home scents. Its service starts at around $100 a month, with costs rising as the number of scented square feet grows.

McMahon says new updates will allow customers to control the release of scent through SmartHome technology. And for house guests who want to take home a memento of their visit? Aroma360 customers can purchase custom scented candles and diffusers — little parting gifts to make memories of the visit last just a little longer.

Additional reporting by Anne McGregor.

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Justin Schorzman holds a Honey Sage Toddy at the Coeur d’Alene Resort’s Whispers lounge.

YOUNG KWAK PHOTO

Mastering the Mix Festive beverages without the guilt, crafted by a master mixologist

BY CARRIE SCOZZARO

J

ustin Schorzman says he might have been destined to make his living in the hospitality industry. “My grandmother was a Vegas girl,” recalls the affable director of beverages for Hagadone Hospitality, “who used to bartend down at the Cove Bowl,” a beloved former local bar in east Coeur d’Alene.

For the past six years, Schorzman’s responsibilities have included much more than one cozy local bar. At Hagadone Hospitality venues, Schorzman’s shifting areas of focus have included managing multiple Hagadone venues at a time, from the Unchained Taphouse inside the Resort Plaza Shops, to the seasonal Boardwalk Bar and Whispers Lounge, as well as the

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Health& Home

Resort’s numerous convention center and related events, along with a stint as GM of Beverly’s. “All the while being heavily involved in cocktail creation, training, and purchasing for the property,” he adds.

Schorzman says he begins the process of creating a new beverage by getting inspired. “I go to a supermarket, or a farmers market, I pick up fresh ingredients and I take them home and spread them out in front of me.” He then tests out various combinations, and ponders what spirit might accompany them.

A great cocktail appeals to all the senses, not just taste. Schorzman says drinks should obviously be enticing to look at, but he’s especially interested in the aromatic

elements of his creations. “When you bring the cocktail up to your nose, what you take in before that cocktail even reaches your mouth has a lot to do with how you perceive that cocktail,” he says. His cucumber lemongrass martini, which won first place at the 2015 Bartender’s Ball, requires roasting the lemon rind garnish with a torch. “That brings the oils out so it has a small smoky nose to it. It floats right over the cocktail, so you are getting that roasted lemon scent,” explains Schorzman.

Schorzman says his bartenders regularly receive requests for festive beverages that are either low-calorie or alcohol-free. Creating enticing drinks under these conditions is a challenge that he relishes, noting that ...continued on next page

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Available at The Culinary Stone at 2129 Main St. in Coeur d’Alene and online at wildwoodgrilling.com.

— ANNE McGREGOR Cedar Wrapped Green Beans with Sage and Bacon •• 4 cedar grilling wraps •• 4 strips of bacon •• 12 oz. fresh green beans •• 2 Tbsp. olive oil •• ½ Tbsp. black pepper •• 1 Tbsp. sage, chopped •• Pinch of salt

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

DIRECTIONS: Soak the wraps in hot water for several minutes and preheat the grill or oven to 425°F. Cook the bacon on a baking tray until crispy, about 15 minutes. Drain off the fat and set aside. Add the beans to a mixing bowl with the oil, pepper and salt, toss well to combine.

Lay out the four wraps and top with green beans, divide them equally. Roll up each wrap and secure with twine. Place the wraps on the grill or in the oven and cook for 15-20 minutes until beans are tender, but still bright green. To serve, open up each wrap and garnish with chopped bacon and sage. Grilling Tip: Keep a spray bottle of water handy in case of flare-ups.

— WILDWOOD GRILLING RECIPE DECEMBER 2018 - JANUARY 2019

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“MASTERING THE MIX,” CONTINUED... drinks can often post eye-popping calorie counts. “An eggnog cocktail has 750 calories, and a margarita is about 280 to 340 depending on the ingredients,” with alcohol contributing 94-100 calories an ounce.

To create sophisticated mocktails with complex flavors, Schorzman transfers techniques he uses with his craft cocktails. He actually gets a helping hand from Idaho’s restrictive liquor laws. Because Idaho law doesn’t permit the state’s mixologists to infuse liquor with flavors — the alcohol has to go straight from the bottle to the glass — Schorzman says he’s accustomed to developing other flavorful elements by other means. “I do a lot with simple syrups, honeys, agave nectars. I’m using a lot of fresh ingredients, spices and herbs around the cocktail before it meets the alcohol.” He also enjoys exploring extracts — strawberry, peach, almond and more — that he finds at Pilgrim’s Market in Coeur d’Alene. “A little goes a long way and they’re fun. They add that complexity...Those things can easily be used in a mocktail, and it still feels like a craft experience.”

After a pleasing flavor profile has been developed, unsweetened club soda is a good choice to help mediate sweetness, in the same way that vodka or gin does, greatly lowering the calorie count along the way.

In situations where a tiny bit of alcohol is permissible, Schorzman says bitters are fun to experiment with — noting that even though bitters have a high alcohol content, a single drink uses just a few dashes, which contribute a negligible amount of alcohol.

For Health & Home, Schorzman offers recipes for three holiday beverages, one is alcohol-free, and all three check in at less than 200 calories.

Additional reporting by Anne McGregor.

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TRY IT YOURSELF

Healthier Cocktails

W

ith many holiday cocktails ringing in at 600 calories or more, a single drink can be a quick diet buster. Sometimes health concerns prevent consuming alcohol at all. So is it possible to indulge without guilt or making a health-compromising choice? Justin Schorzman, director of beverages at Hagadone Hospitality, says it is, and he created this trio of drinks to prove it.

— JUSTIN SCHORZMAN RECIPES YOUNG KWAK PHOTO

HONEY SAGE TODDY Perfect for shooing away a wintry cough, this sippable drink checks in at under 170 calories. (pictured above right) •• 1 ounce sage honey* •• 1.5 ounces bourbon •• 1 ounce lemon juice •• Hot water •• Sage sprig, lemon wheel for garnish

CITRUS ROSÉ At just 108 calories, this delicate drink offers a refreshing respite from heavy holiday foods. (above center) •• 1.5 ounces Ketel One Botanical Grapefruit Rosé vodka •• 1 ounce ruby red grapefruit juice •• 1 ounce rosé wine •• .25 ounces raw agave nectar •• Ice •• Splash of club soda •• Dash of orange bitters •• 3 thyme sprigs

In a mug, combine bourbon, sage honey and lemon juice. Add 4 ounces of hot water. Stir until all ingredients are mixed well. Garnish with sage sprig and lemon wheel. * SAGE HONEY: In a medium saucepan, combine 1 cup honey, 1 cup water and five sage sprigs. Bring to a slow boil with medium-high heat stirring occasionally. Once boiling, lower heat to medium-low and simmer for 12-14 minutes. Remove sage. Pour in a Mason jar and let cool. Store in sealed jar.

In a cocktail, shaker combine vodka, juice, wine, two fresh thyme sprigs and agave. Add ice, cover shaker and shake vigorously for 7-8 seconds.

Strain ingredients into a tall Collins glass full of ice. Fill remainder of glass with club soda. Add a dash of orange bitters. Garnish with a fresh thyme sprig.

Justin Schorzman’s list of

GINGERBREAD FIZZ This pretty mocktail is dieter’s friend at less than 100 calories. (above left) •• .5 ounces gingerbread honey* •• 3 ounces unsweetened almond milk •• Nutmeg •• Ice •• Cinnamon stick In a cocktail shaker, combine gingerbread honey, almond milk and a pinch of nutmeg. Fill shaker with ice and cover. Shake vigorously for 12-15 seconds to create the necessary foam for this cocktail. Strain cocktail into a Coupe cocktail glass or martini glass. Garnish with a small pinch of nutmeg over the foam and a cinnamon stick. For cocktail, add 1.5 ounces Hanson organic ginger vodka. * GINGERBREAD HONEY: In a medium saucepan, combine 3/4 cup of honey, 3/4 cup of water, four cinnamon sticks, eight whole cloves, and 8-10 slices of fresh ginger. Bring to a slow boil over medium-high heat stirring occasionally. Once boiling, lower heat to medium-low and simmer for 14-16 minutes. Strain, pour in a Mason jar and let cool.

ESSENTIAL BARTENDING TOOLS •• Cocktail shaker •• Bar stir spoon •• Stainless steel double jigger •• Mixing glass •• Hawthorne strainer •• Muddler

•• Knife and cutting board •• Wine key/corkscrew •• Pour spouts •• Metal press juicer •• Glassware (martini, rocks, shot, Collins, wine and pint) DECEMBER 2018 - JANUARY 2019

43

Market Ready Local commercial kitchens help food entrepreneurs realize their dreams

BY CARRIE SCOZZARO

M

aybe you’ve got an amazing recipe for salsa that friends rave about. Perhaps the gluten-free brownies you’ve been baking at home and selling at farmers markets have caught the attention of a local store.

Do your thing, slap a label on it and wait for the money to roll in, right? Nope. Poor sanitation, improperly canned food, cross-contaminated allergens and other kitchen mishaps are all potential health hazards, meaning any scale of commercial food production is regulated according to what you’re making and where you plan to sell it.

Bob Emmons and Gail Brock use Kitchen Spokane’s commercial space to make B&G Sweet Heat Peppers. YOUNG KWAK PHOTO Enter Kitchen Spokane, which actually operates four locations in the Inland Northwest: in Spokane at the NorthTown Mall, in Spokane Valley at 1014 N. Pines Rd., in Sandpoint at the Bonner County Mall and in Coeur d’Alene at Silverlake Mall.

Spokane entrepreneur and former events promoter Jayme Cozzetto launched the nonprofit commercial kitchen venture in 2014. He likens the program to a gym rental: Pay for what you

spokanecenter.com 44

Health& Home

need, where you need it. Storage, for example, costs $3 per day for dry, refrigerated or frozen goods, or $5 daily for all three. Kitchen rental is $15 per hour, with a four-hour minimum per usage for customers on a six-month contract.

Anyone can rent from the company, says Cozzetto, who describes how a large family once cooked their entire Thanksgiving meal at the facility, which offers an open drop-in rate of $22/hour with no minimum commitment.

Bob Emmons and Gail Brock make and sell candied jalapenos. The couple started B&G Sweet Heat Peppers at their Spokane home in 2011, then went commercial in 2015. They now sell to Eggers Meats, Sonnenberg’s Market & Deli and DeLeon Foods, as well as select grocery stores, farmers markets and local events.

Getting a space in their home certified as a food warehouse for storage of completed products was fairly painless, says Bob Emmons, yet the couple decided to use Kitchen Spokane’s commercial kitchen space in Spokane Valley for production, a decision that simplified the permitting process so they could focus on

their own expertise: pickling peppers.

“I don’t consider myself a stupid person,” notes Emmons, a mortgage broker who bristled at the bureaucracy of working with so many agencies to do what he saw as a simple food handling process.

The U.S. Food and Drug Administration, which handles Washington’s food processing plant license process, for example, rejected his application over a discrepancy in measuring their food labels, which had nothing to do with safely handling food.

Having opened commercial kitchens in both Idaho and Washington, Kitchen Spokane owner Cozzetto knows better than most that each state takes a markedly different tack to food-based business requirements. Helping other startups navigate these complexities is a major driving force behind his venture.

“We help food entrepreneurs jumpstart their business without the financial risk,” he says.

Find more about Kitchen Spokane’s services and locations at kitchenspokane.org.

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KITCHEN KICKSTART

Coffee, Meet Meat

I

t’s the first thing you pour yourself in the morning, but did you know coffee can also be used in cooking?

We’re not talking coffee cake or redeye gravy, however; we’re talking meat.

Because it has natural acids, coffee is a natural meat tenderizer and a regular feature on the barbecue circuit, helping create the sought-after “crust” on the surface of the meat as it cooks.

Try a coffee marinade — remember to let the coffee cool before adding meat — and experiment with added elements: sweet, heat, tang, herb.

Looking for a tried-and-true guidebook to marrying meat and coffee? Based out of Spokane, Spiceologist has done the experimenting for you with Cowboy Crust Espresso Chile Steak Rub. The non-GMO, gluten-free and MSG-free rub is a blend of heat — chili powder, cumin, cayenne — and sweet, with the added surprise of local roaster Thomas Hammer’s Fireball Espresso coffee adding notes of caramel and nutmeg.

Director of Food Services Tony Reed recommends the blend for red meat, venison, breakfast burgers, even chili, for which he provides a recipe on the company’s website. “This is great for a crisp cool winter day,” he says.

Cowboy Crust is one of nearly 150 individual spices, spice blends and salts developed by Spiceologist, which local chef and founder Pete Taylor launched in 2012 as SavorX Spice & Flavor Company.

He was joined by business partner Heather Scholten a few years later, expanded the company, and by the end of 2018 will rebrand it as Spiceology.

— CARRIE SCOZZARO DECEMBER 2018 - JANUARY 2019

45

Pick a Pan A Spokane company’s bakeware is beloved by celebrity bakers

BY CHEY SCOTT

F YOUNG KWAK PHOTO

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Health& Home

ounded in Spokane in 2006, Fat Daddio’s has since made a name for itself in the world of sweet treats as a maker of sturdy, reliable, professional-grade bakeware and cake decorating supplies. Celebrity bakers like television cake wizards Buddy Valastro (Cake Boss)

and Duff Goldman (Ace of Cakes) use them, and Fat Daddio’s pans also line shelves and oven racks at many local bake shops: Sweet Frostings, Celebrations Bakery, MiFlavour, Boots Bakery, Twenty-Seventh Heaven and Just American Desserts. Competitors on baking shows (Nailed It and Sugar Rush on Netflix) and students at culinary schools around the U.S. use its products while mastering the art of pastries and confections. And countless home bakers in 61 countries use the very same Fat Daddio’s bakeware to whip up birthday cakes, cupcakes, loaves of bread, batches of cookies and more.

What makes Fat Daddio’s cookie sheets and cake pans so special?

“It looks like an innocuous cake pan here,” says Fat Daddio’s co-founder and Vice President Greg Skipper, pointing to a large, 3-inch-deep cake pan on a countertop inside Fat Daddio’s headquarters in Spokane’s University District. “But there is a lot of engineering and science behind it.”

To offer uniform heating, durability and nonstick properties, Fat Daddio’s aluminum pans are all anodized. The electrochemical process seals the metal’s surface, preventing sugar, fat and other ingredients from seeping into tiny pores in the aluminum. An anodized surface also doesn’t require nonstick coatings that can deteriorate and chip off into food over time.

“They clean up well and are durable for commercial baking usage,” says Twenty Seventh Heaven’s Lydia Cowles. “I also like that their pans have very straight sides and sharp corners which creates ideal edges for cake decorating.” Bakers also praise the pans’ uniform thickness on all sides, a feature that translates to even heating.

Fat Daddio’s hasn’t divided its products into separate lines for commercial and consumer sales — the cake pans sold at brick-and-mortar and online retailers to home cooks are the same pans being used by celebrity and commercial bakers. Locally, Fat Daddio’s products are available at the Kitchen Engine in downtown Spokane and Carolyn’s Cake & Candy Supplies on North Division.

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DECEMBER 2018 - JANUARY 2019

47

Snow Play Planning and prep take stress out of winter sports fun for little ones

BY JACOB JONES

W

hen his daughter turned about 18 months old, Jonathan Stahl had an idea — he could hike her and a sled up to the snowy top of 4,983foot Moscow Mountain. Then they could ride all the way back down.

She enthusiastically agreed and they set out, but Stahl recalls she had never actually gone sledding before. After less than a 100 feet of cold wind and snow to the face on the sled, she started bawling.

They walked the rest of the way.

Stahl, an adventure coordinator with WSU’s Outdoor Recreation Center, introduces young people to the outdoors for

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a living. Taking little kids out to the local sledding hill, ice rink or ski resort can seem intimidating, he says, but it’s worth the effort to make those family moments.

“Anyone who wants to go out there and just have fun with their kids in the mountains,” Stahl says, “should just go do that.”

It may not always go quite as hoped, but a little planning and supportive expectations will set young children up for a lifetime of winter fun.

With her three-week-old baby cooing lightly in the background, Rachel Harding, owner of the Spokane Alpine Haus, explains keeping growing kids outfitted

with winter gear can be one of the most daunting aspects. She says her staff makes families their top priority — especially firsttime skiers and snowboarders.

“It’s a big responsibility for us,” she says. “We’re their first experience. … We want it to be a really fun experience for these little kids.”

Her staff can help fit boots, bindings and winter clothes. Some parents will just bring in their kids and a pile of gear to sort for sizing and needs. Specialists can also check adjustments on bindings and other gear.

“We’re happy to help them get orga-

HOLIDAY AMBIVALENCE

nized,” Harding says.

Many shops, including Alpine Haus, offer daily ski or snowboard rentals as well as season-long leases for kids just trying out the sport. Harding says they also offer a buyback program where they can take back gear within two seasons for 50 percent of the original price.

Many parents save money by tracking down used or discounted gear at regional ski swaps. Stahl suggests taking advantage of the expertise the different vendors can provide.

“It helps to shop around,” he says.

“Look for equipment that’s good quality, but doesn’t break the bank.”

As his kids have stuck with the sport and improved, Stahl says he has gotten more comfortable investing in more expensive, specialized gear. He tries to make sure they have the gear to match their capabilities.

O

nce you have the kids geared up, it’s important to stay organized, says Dan Henry, executive director of the Mt. Spokane Ski Race Team, which offers a youth program for ages 5 and older. Have a packing list. Keep things in dedicated bags. Remember snacks.

“I’ve had people show up on the

hill and forget boots,” he says.

For parents, using packs or duffel bags to keep snow gear together can make it easier to haul in and out of the car. Have children help sort and check gear. Make sure it all goes back in at the end of the outing.

Henry says parents can set kids up for success by making sure they are properly

dressed for weather conditions, well rested and have gone to the bathroom prior to setting out.

“It’s not as big of a deal as many firsttime parents think it is,” he says. “You’ve got to plan a little bit, but it’s just as easy as any other sport.”

Henry emphasizes parents need to set their objectives around the kids’ experience.

When introducing small kids to winter sports, it’s about their fun and excitement — not yours. Don’t let your passion for a sport turn into unreasonable pressure on them. Pace yourself.

“If the experience isn’t going well, you probably have to look at yourself,” he says.

“Sometimes enthusiasm turns into expectations.”

Parents can try out a wide variety of winter sports to find something that fits with their kids’ skills and interests: snowshoeing, ice skating, or maybe curling.

Stahl says he loved cross-country skiing while towing his bundled-up toddlers in a trailer on skis.

Reading together about snowy adventures, watching ski videos or sharing stories can help build anticipation and buy-in between outings, he adds. “That all contributes to their stoke factor.”

Nikol Hampton, director of the Snowsports School at Schweitzer, says snow play and sledding make fun first outings. Kids can start trying out skiing or snowboarding at about 2 years old, but won’t usually make significant progress until 4. By 6 years old, they might ski circles around you.

“Make things short,” she advises. “End your ski time before they get tired. … Quit while you’re ahead.”

Schweitzer has a day care for the youngest kids, so parents can still get out on the slopes. Many regional resorts offer lessons, which can take the burden off of parents and help build kids’ confidence.

Hampton’s daughter grew up on skis and now races as a teenager. She says parents can really seed that love for a sport by keeping things easy and positive during the early years.

“Make sure it is just super fun and there is no pressure,” she says. “Create excitement. You know how little kids hold on to memories.”

’Tis the Season for Joy (and Sorrow)

T

he holidays can be a time of great joy and celebration. Or they can be a reminder of losses we have experienced.

We expect a great deal of ourselves: happiness, material abundance, family, friends, health — the list goes on and on — and the holidays invite us to take stock of our successes and where we are lacking.

This can be a positive and healthy experience if we approach the time with a compassionate perspective.

The holidays were created not only as religious events, but also to lift our spirits and give us respite and comfort from the winters of our lives. Many cultures as diverse as the Romans and Aztecs had rituals at the end of December, honoring not only their religion, but to honor the sadness and losses of the year.

Whether we light up the branches of the Christmas tree or the candles of the Menorah, we are seeking hope and faith and enlightenment. The holidays can be best honored through service. Small acts of kindness can strengthen our faith and our connections to others. Express gratitude by detailing some of a friend’s wonderful qualities, smile at a stranger, be courteous as a driver, thank the people who serve us in stores and restaurants.

We have much to be grateful for at this time of year, not only for whatever abundance we may have, but for the courage to love and to feel the joy and sorrow of the holiday season.

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

DECEMBER 2018 - JANUARY 2019

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PHOTO COURTESY HELLO FRESH

Wonder Box Fresh food delivery transforms mealtimes with kids

BY MATT THOMPSON

I

am an ardent do-it-your-selfer. I have painted houses, refinished hardwood floors, built half of six children, installed car stereos — I am even writing this article myself. When I can, I like to do my own cooking as well. However, like a lot of working parents, I often get home too late to be able to feed the ravenous masses (we still have four teenagers at home).

When I do cook, I am a bit of a diva and need about three people following me around cleaning up and at least one sous chef for me to boss around. Fortunately, my wife grew up the middle of nine children, so she can turn out a meal for a big

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Health& Home

troop, but it does tend towards babysitter food — quesadillas, mac and cheese, enchiladas, spaghetti, pancakes. (She approved of this portrayal.) This repertoire had been ideal for the past 22 years of kid rearing.

But lately we seem to eat out more and more. Dinner at our favorite neighborhood Mexican restaurant usually runs $150 with a tip and, more importantly, comes with about 1,500 more calories per person than the recommended daily allowance.

That is just not practical, responsible or sustainable.

Enter HelloFresh, one of a number of whole-food mail delivery services. After

selecting a month or so of meals from a gusta-erotic array of photos and text, a temperature-regulated box shows up on our porch every Monday.

Aside from olive oil, salt, pepper and cookware, the plain cardboard box contains all necessary ingredients, soup to nuts. We subscribe to the weekly four-serving, threemeal service — all in for about a Benjamin a week, including delivery.

The portions are ample, and all six of us are usually easily fed with the four-serving size. Every little spice and flourish is included, right down to the fig jam for a reduction sauce, or Korean pepper crystals.

Most importantly, each meal comes with a comprehensive instruction card. This company originated in Germany, and it shows.

The instructions are stylishly engineered, with details about whether to slice, dice or chop the shallots and so on. We have been making every meal… for months. The kids are learning some technique — they now know how to chiffonade and flash pickle. We don’t mess up the kitchen much

because everything is in that one bag, and usually the only hardware needed is one pan, the occasional cookie sheet and a spatula or two. Importantly, it pencils out for us.

When I was writing this article, I was sitting in the lobby of a New York hotel and wanted to check my facts on HelloFresh. Turned out the company’s U.S. headquarters was just two blocks away. Really!

I coaxed my wife, and a few of our reticent kids, to swing by for an impromptu visit. I hoped to get a tour — maybe a free pen. We first arrived on the research and development floor where dozens of serious people sat at computers near large tables bearing plates of prepared food — the gustatory epicenter of HelloFresh. After a few uncomfortable minutes of them listening to my HelloFresh story, they direct-

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Matt Thompson, at HelloFresh HQ in New York City, with his new pen. ed us downstairs to the office manager, Meghan. Although company policy prevented a physical tour, she did give us an overview of their operation.

To me, this interaction was a perfect example of how a stranger, when confronted with sincere enthusiasm, is usually willing to connect with another.

Our encounter cemented my previous impression that HelloFresh is a cool company that truly is trying to help us eat fresher, healthier and for less. Although there are numerous other food delivery services, some that even chop things up for you, loyalty is important to me and I am a HelloFresh guy — I have a pen to prove it.

Matt Thompson is a pediatrician at the Kids Clinic in Spokane.

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Great Gifts

C

BD is the fastest growing phenomena in health and living, not just in medicine.

The nonpsychoactive cannabis extract offers aid in conventional pain management and inflammation, but it’s being touted as a possible remedy for depression, anxiety, insomnia, skin damage and even cancer.

But the lengths to which CBD effectively helps these issues are often unknown. As a newer product, many companies and producers are trying to push their good as a blanket aid. And while there is no mind-altering high to CBD, your body does feel better — the way that a warm bath freshens your skin and hikes your inner temperature. Others claim that the effects on the body and the mind are similar to a productive meditation session.

“Right now, CBD is the chemical equivalent to Bitcoin in 2016,” New York advertising director Jason DeLand tells the New York Times in a recent article titled “Why is CBD Everywhere?” “It’s hot, everywhere and yet almost nobody understands it.”

In the article featuring DeLand, writer Alex Williams highlights the precarious

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movement of CBD-product attention shift from medicinal pain relief to fashion-forward luxury goods akin to the millennial avocado-toast craze.

“CBD seems to have found its natural target audience among the vegan-curious creative professionals…” Williams writes.

The marketing approach for CBD appears to be the yin to recreational cannabis’ yang. Where nonmedicinal legalization arguments have tried to minimize the harm of toking up and getting inebriated, CBD advocates push for their goods as a cleanse of such hedonism.

Coca-Cola’s plan to enter the CBD healthy-living game is to offer a detox beverage for those who want added bliss to their Vitaminwater or Dasani. Beverage companies are already offering CBD detox drinks that are viewed as hangover cures.

Almost paralleling the conscious capitalism craze that heralded companies like TOMS shoes, CBD has entered even the beauty product market, too.

Despite the sizzle surrounding the new products, even many skeptics acknowledge that the extract is probably a better alternative to the hyper-processed and potentially unhealthy beauty products that are out there. Even if it is a fad, having a more natural ingredients list ultimately is a positive for consumers.

DECEMBER 2018 - JANUARY 2019

53

Blair Williams: “I consider myself a steward of this great instituion that Steve Gibbs created.”

YOUNG KWAK PHOTO

Artistic Destiny Coeur d’Alene’s Art Spirit Gallery’s director navigates a changing arts landscape

BY CHEY SCOTT

I

t was something akin to fate that led Blair Williams to her current role as owner of one of the Inland Northwest’s most renowned fine arts institutions: The Art Spirit Gallery.

Sitting inside the downtown Coeur d’Alene gallery, where a solo showcase of Spokane artist Mel McCuddin’s work extends up to the ceiling on the walls around her, the North Idaho native recalls the series of events that began when, at 19, she became a volunteer board member for a local arts organization.

“I so fell in love with the work,” Williams recalls. “That was in the late ’80s in Northern Idaho, and I was young and convinced that you could volunteer in the arts all day long, but you couldn’t get paid to work in the arts.”

But today, she does.

Soon after discovering this passion,

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Williams went on to study arts administration, though she didn’t make her way back to Coeur d’Alene until 38 years later. She’d always planned to come home.

“I have this distinct memory… I was driving down Sherman [Avenue] and having a conversation with God,” she remembers, noting that this occurred right before she moved to California. “I said ‘I’m leaving Coeur d’Alene and you have to promise me I’m coming back someday, because I love Coeur d’Alene and this community. But you have to let me work in the arts, and it has to be downtown.’”

Williams was hired at the Art Spirit in 2013 by the gallery’s founder and owner Steve Gibbs, who passed away in 2016 due to amyotrophic lateral sclerosis (ALS). Despite what she recalls as terrible interview on her part, Gibbs brought Williams on as gallery manager, and to help him transition

into retirement and move the gallery forward. Little did they know Williams would also own the gallery just a few years later.

“The plan we’d set forth was to develop a collaboration with the University of Idaho in hopes that the gallery would be turned over to them as a teaching institute,” Williams recalls. “Steve would remain on as a curator and would still own the building, and it would be a win-win.”

Then came Gibbs’ diagnosis, in mid2016. Williams wanted him to sell the building to help pay for his healthcare. To their surprise, however, a friend stepped in and offered to buy the gallery building, under one condition.

“They said ‘We want to buy the building, but only if Blair takes over the business,’” she says. “And I looked over at Steve and he began to cry, and I said, ‘I’m in,’ and that’s how it moved forward.”

F

illing Gibbs’ shoes and carrying the Art Spirit’s torch forward has been a honor for her since.

“I consider myself a steward of this great institution that Steve Gibbs created,” she says. “I still know his standards and try very hard to keep those standards alive. At the same time, he brought me on because he knew the industry of galleries, and art in general, was changing as society and culture is changing… Younger people are more interested in experiences than things, and the world of technology is changing the way people view and experience art.”

HOW TO SUPPORT LOCAL ARTS Blair Williams’ advice 4 Volunteer for arts organizations by offer-

ing your unique skills and background, even if they’re not directly connected to the arts

4 Support creativity in your community by

buying tickets to local events, and consider gifting these opportunities to others, like local youth or your family

4 Only buy art that speaks to you. “It has

to move you and be something that, every morning when you pass it, it brings you some kind of joy or a smile on your face.”

The program seeks to partner with local businesses, projects and people to carry out this goal, which will eventually culminate in both bachelor’s and master’s degree programs in arts administration.

Other nontraditional avenues to extend Art Spirit’s reach include experimental programming and events, and even the development of a virtual reality project to aid art curation. Williams is also working on a collaboration with 10 other galleries across the Northwest to help artists reach wider audiences.

“We have phenomenal artists who may have saturated the market here, and that doesn’t mean they aren’t awesome and I don’t want to build an audience for them,” she explains. “But if I have a connection with another gallery in another region, I can push them to build an audience there.

It’s cultivating a larger field.”

I

n Coeur d’Alene, Williams is reaching new arts patrons, community leaders and innovators by opening Art Spirit’s doors to host all kinds of events — press

conferences, fundraisers, volunteer receptions and awards presentations — for local groups at no cost.

“What we’re calling it right now is an urban grange hall,” she says with a smile.

“If we can share [our space] with you to celebrate what you’re doing to build and strengthen our community, we are more than happy to offer that to you.”

The proven economic impact that the arts bring to communities of all sizes is a major motivator for the gallery owner as she continues seeking out new outreach avenues.

“It’s not just the feel-good, added value of decoration or emotion,” she notes, pointing to an example in Colorado, where the economy of the state’s arts and culture sectors now outpaces state GDP in mining, transportation, and agriculture and forestry.

“Innovation happens on a daily basis in the arts world, and that innovation sparks subsequent innovation” in other sectors, she continues. “I hope we here at the gallery are able to educate and promote that in the business community.”

We Care Every Day in Every Way®

4 Know your art budget, and seek out repu-

table dealers or galleries when buying artwork.

4 When buying art, ask if payment plans are

offered. (The Art Spirit has a no-interest plan for up to 18 months with a 10 percent down payment.)

— CHEY SCOTT Under her guidance, Art Spirit remains deeply committed to Gibbs’ original mission to provide a venue for dozens of regional and professional artists to showcase and sell their work across all media — painting, sculpture, photography, woodworking, ceramics and beyond. But Williams is simultaneously seeking ways to honor the evolving wants and needs of the gallery’s many stakeholders: artists, patrons, the community, would-be art buyers.

That includes working on the previously envisioned collaboration with the University of Idaho, now called the Arts Education Collaborative, which will teach students the business side of the arts.

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