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LOCAL BUTCHER SHOPS SALMON FISHING ON THE COLUMBIA

The New Face of Farming Harvest has Arrived in the Mid-Columbia

WSU Tri-Cities Night with the Arts Fall Fashion Fringe Makes a Comeback Adam Brault Ordinary Guy, Extraordinary Ideas

Fall 2015


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in this issue THE NEW FACE OF FARMING | p8 local viticulturists and farmers get to work

FEATURED HOME | p14 Northwest spin on Hollywood glam

COFFEE CULTURE | p20 a look at local coffee shops

Northwest spin on Hollywood glam p14 Butcher shops p24

BUTCHER SHOPS | p24 local butchers offer hearty fall meat selections

NOW OPEN: SOLAR SPIRITS | p26 eco-friendly distillery opens in Richland

FALL FASHION | p29 break out the boots and scarves

THE ART OF TAILGATING | p32 how to host the ultimate football get together

FRESH AIR: SALMON FISHING | p35 tips on how to reel in a big catch

ARTIST SPOTLIGHT: LISA HILL | p36 trading in pruning shears for paintbrushes

WSU NIGHT WITH THE ARTS | p38 annual event celebrating local artists

NONPROFIT SPOTLIGHT: TROT | p40 using horses as a form of therapy

ADAM BRAULT | p42 ordinary guy, extraordinary ideas

EVENT CALENDAR | p44 can’t miss events of fall

The art of tailgating p32


fall 2015 Publisher Gregg McConnell Editor Libby Campbell Advertising Director Sean Flaherty Design Team Misty Baker, Jonathan Hooley, Sara Nelson Design Sales Team Eric Garcia, Kennen Hawkes, Dana Langheid, Carol Perkins, Cody Rettinghouse, Paige Watson Cover Photo Sara Nelson Sara Nelson Design Cover Models Damon LaLonde and his daughter Sofia Contributors Rich Breshears Kevin Cole Jennifer Colton-Jones Michael Goins Carolyn Henderson Ashlie Martin Sara Nelson Renee Pottle Elsie Puig Sydnie Roberts Jackie Sharpe Heather Weagant

333 West Canal Drive Kennewick, WA 99336 For Editorial Info: Libby Campbell libby@livingtc.com For Advertising Info: Sean Flaherty sean@livingtc.com facebook.com/livingtcmagazine

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The New Face of Farming

Story by Kevin Cole Photos by Sara Nelson

Vineyard consultant/manager Damon LaLonde on Red Mountain with daughter Sofia and son Julien. 8

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To many, “the wine business” consists of sophisticated wine bars, retro-rehabbed downtown tasting rooms or faux-rustic farm-inspired buildings in bucolic settings. And there is some of that. But at its heart, wine – in the Northwest, anyway – is farming. There are small, family-owned vineyard and winery operations in Washington, but most of the vineyard acres grown and gallons of juice generated come from larger companies. The biggest, Ste. Michelle Wine Estates, produces nearly 15 million gallons of wine annually. That’s 10 times as much as number two, Precept Wine. The best-known area in wine between Walla Walla and Yakima is Red Mountain. Vineyard manager/ Red Mountain is quickly developing a national reputation for its premium wine grapes.

consultant Damon LaLonde finds that amusing: “I’ll bet 75 percent of the Tri-Cities has no idea exactly where Red Mountain is.” Surprising, since it’s visible on the western horizon from almost anywhere within the Tri-Cities. LaLonde is a vineyard manager. He’s basically in charge of farming Corvus Cellars’ property, as well as Red Heaven, Redpath and Scooteney Flats vineyards – all on Red Mountain. He’s also a partner and vineyard manager with French Creek Vineyard, located a few miles west.

This is LaLonde’s busy season: harvest time on Red Mountain. “I’m blessed,” he says. “I have family close by who are there for me. And my kids understand that this time of the year, I am on the run. They aren’t going to see a lot of me these next weeks.” 2015 has been unusual for Northwest wine grape growers. “We had bud break two weeks earlier than normal. Once that starts, the calendar is pretty reliable: just so many days between each stage. We’re starting harvest two weeks early. And we will probably wrap

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up at the start of October, two weeks ahead of last year.” Most Red Mountain grapes are grown for wineries located elsewhere. Many of Washington’s 850 wineries are in the Puget Sound area, but only about 200 acres of wine grapes are grown there. Most Puget Sound winemakers come shopping for grapes on the sunny side of the state, and seemingly each want something slightly different. According to LaLonde, harvesting wine grapes is different than

the traditional farm harvest: “A row-crop guy has fields that are all ready at once. They get picked, head out on trucks and they’re done. Here I’ll have a block of Cab or Merlot or whatever, and different winemakers, each making wine differently, will want grapes from the same block. But one picks tomorrow. Another waits four weeks. And another will want grapes from a different part of the same block. It depends on the winemaker, their schedule and what they’re doing. “Everything we do in our Red Mountain vineyards is hand-picked. I have a crew – about 20 people – with 16 picking, three or

(left) Red Mountain’s thousands of acres of vineyards are hand-harvested, which allows winemakers to be very specific in the selection of fruit that goes into their unique wines. (below) Tri-Cities potato farmer Philip Mehlenbacher is one of Kettle Brand™ potato chips’ biggest suppliers.

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four guys handling the tractor and bins and a foreman. Fruit is constantly coming out of the field. Ideally, the minute a lot is picked, weighed, tagged and the paperwork done, they’re loaded, strapped down and on the road. This will go on for about six weeks between my different vineyards.” After that, winemakers take over the process of turning the fruit into Washington’s wines and vineyard managers and crews, in LaLonde’s words, “Put the vines to bed for the winter.” So goes wine grape harvest on Red Mountain; still hand-picked for the many individual clients who want very specific grapes for their very unique wines.

Generational shift Elsewhere in agriculture, things are changing at a breathtaking pace. Thirty-year-old Philip Mehlenbacher of Burbank is a “row crop” guy. Potatoes, mostly (he’s one of Kettle Brand™ potato chips’ biggest suppliers), but also a dozen or more other crops.

Ask how many acres he farms and he’ll say, “Fifteen hundred on the home place.” Then, after a pause, “About 4,000 overall.” In recent years he’s taken over operating a number of smaller farms that ran up against an uncomfortable generational shift: the kids they counted on taking over the family farm largely don’t want it. “Most young, talented guys don’t end up farming by themselves. They can’t afford it. They don’t want the risk. So big corporations gobble them up with big paychecks,” Mehlenbacher said. Mehlenbacher comes from farming people. His grandfather grew potatoes in upper New York before coming west for cheap, fertile land in 1964. His parents grew potatoes in Walla Walla County. By the time he was 24, both parents had passed away, and he took over running the farm. Mehlenbacher Farms operates farms and fields from Baker City to Hermiston and Toppenish to Eltopia. The “home place” is in Burbank. They are small compared to some of the competition – big corporate farms

such as RDO, CSS or Black Gold. Black Gold, for example, farms in 25 states. The U. S. economy, especially the stock market, was hurting from 2008 to 2010, but they were good years for agriculture. Investors discovered what farmers have always known: good times or bad, people eat. Money poured out of stocks and into investment portfolio companies that acquire farms and land and generate a return renting to big farmers. Standing in a field near Burbank, Mehlenbacher said, “Most of these farmers bought ground cheap in the ‘80s, when there wasn’t any money in farming. But 2008 through 2010 – you could make an entire living for the rest of your life in just those years. That got the attention of farmers and investors in California and elsewhere. This land went from $5,000 or $6,000 an acre to upward of $15,000 today. We have some of the best land in the world. We might get 40 tons of potatoes an acre. In Idaho they might get 25. In China, maybe 17.”

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WA S H I N G T O N AGRICULTURE Cr o p s G r o w n in Wa sh in gton th a t a r e Ra nke d # 1 in th e Cou n tr y

APPLES

CHERRIES

SWEET

GRAPES

PEARS

HOPS

$202 $225 $278 $385 $2.18

MILLION MILLION MILLION MILLION

BILLION

37,249

160,000

Number of Farms in Washington State

Employed by the Food & Agriculture Industry

*Information gathered from the Washington State Department of Agriculture, 2013.


With money coming in from outside, so are workers. “You notice how homes here sell like hotcakes? Big companies bring in custom work groups to provide the specialized labor it takes to handle the diversity of crops we grow. Like that new carrot packing plant in town? That’s Grimmway. They’re the biggest carrot producer in the world.” Land prices aren’t all that’s changing in agriculture, so is technology. Farmers trying

to stay ahead of competition have to spend vast amounts of money to upgrade long before the old machinery wears out. Mehlenbacher tells of a neighbor who couldn’t resell a piece of equipment purchased for thousands of dollars: “In the end, he cut his old planter up. It was worth $500 as scrap metal. I bought a new planter about that same time for $75,000. I had to keep up.” Farm costs are skyrocketing: Not only land and equipment, but water, power and labor too. “When I was a kid, we watered this place for $50 an acre. Now it’s $120. Not as bad as California at $220 to $280, or Australia at $300, but expensive. Add $40,000 to $50,000 a month in diesel and another $40,000 to $50,000 in power... We’re the third-largest user of power in Walla Walla County.” Labor issues are complex. In time, technology may (left) The Mid-Columbia has the most productive land for potato crops nationally – some of the very best in the world. (below) Benton County’s most valuable crop: tree fruit – worth more than $300 million locally each year.

reduce the need for unskilled labor, but the cost to bring in drone or unmanned tractors guided entirely by GPS and other futuristic labor-savers means that they won’t answer today’s problems just yet. Farmers are caught between a market that demands that prices remain stable and a long list of rising costs. And, as Mehlenbacher points out, not everyone is built to sign on a million dollars or more of debt to make a 3 percent margin in a risky business. But many farmers do that every year.

Local numbers Harvest in the Tri-Cities area isn’t limited to just a month or so around Labor Day. Cherries started to come in by the end of May this year. Blueberries started in June. Apples, wine grapes and other crops could still be coming in at the end of October. More than half the year is now harvest time for someone, thanks to the diversity of crops grown here. Potatoes and apples are big crops in both Benton and Franklin counties. So are wine grapes in Benton and hay in Franklin. Carrots and onions are big, as are tree fruit. In 2012, the two counties together had nearly 2,400 farms producing about $1.7 billion in crops. Add what farms regularly spend on vehicles and equipment, power and water, fuel and financing and more… Without agriculture, the Tri-Cities’ economy shrinks dramatically. More than 300 days of sunshine, state of the art irrigation systems and techniques, amazingly fertile soil and the fact that almost anything can grow here make the Mid-Columbia region a great place to farm. And farms are, in turn, among the reasons that the Tri-Cities has come through recent challenging economic times better than almost anywhere else in the country. All because good times or bad, people eat.

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Northwest spin on

Hollywood glam

Karen and Doug Browning are pictured with three of their four daughters at their Kennewick home.

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Story by Ashlie Martin Photos by Rich Breshears DOUG AND KAREN BROWNING’S home is like the backdrop of a perfectly staged movie set. Their beautiful home is nestled into the countryside but beams Hollywood from the moment you walk down the circle drive. The sound of trickling water catches your attention and draws it to a beautiful water feature, spilling over the rocks and into a brook that wraps around the house. A short pathway over the water and you’re at the entrance of the homebuilders’ personal idea of a perfect home. “It wasn’t always like this,” admitted Karen. The high school sweethearts met back when they were teenagers and went to church and high school together in Bremerton, Wash. “I left for my mission to England, and when I got back, Karen was finally old enough to date,” Doug remembered with a smile. Upon marrying and starting their life together, their first stop was Arizona. They first dipped their toes into the homebuilding waters when they built their first house there with a general contractor. “I was going to school to become an architect and got a job as a framer, making what I thought was good money; Karen was barely making minimum wage, working in a medical clinic,” Doug said. As their family grew, a chance to F a ll 2015

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make a change was at their feet. “We just up and left. We dropped everything and decided to move here,” Karen said. “My family lives here, but we had never been here before.” Doug hadn’t started Browning Homes Inc. yet, but they wanted to build their own home again. They started to drive around the Tri-Cities looking at lots. “We drove up to these [lots], but at that time we couldn’t afford it and the land up here wasn’t even developed yet,” Doug said. They decided to build in Pasco to get established in the area. After settling in, Doug knew for sure was that he was ready to start his own company. “When we moved here, that was my goal: to design and build really nice homes. Once I had that really good understanding of framing, designing houses, with my architecture background and then my framing background, it just came naturally.” But Doug doesn’t just design and build any and all homes, he builds completely custom homes. “I have never built the same house twice,” he said. “People will bring me

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floorplans that they print out, but I tell them I won’t do that exact floorplan because you want your house to be your own.” This customization and attention detail is exactly what sets Browning Homes apart.

“I have never built the same house twice.” “We would go to the Parade of Homes™ each year and think wow, wouldn’t it be great to have a house in this?” Doug and Karen both agreed. “That was our next goal; to have a house in the Parade.” And that’s exactly what they did. In 2008, Browning Homes entered their first home in the Parade of Homes™ and won multiple awards, including the (right) Chandeliers add a glamorous touch throughout the custom home. (below) The home combines classic architecture with contemporary style.

coveted People’s Choice award. After such a successful first year, they continued to participate in the Parade in 2009, 2010,


Everything from the crown molding to the color scheme adds to the sophistication and elegance of the Browning’s home.

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(left) Surrounded by bay windows overlooking the backyard, the piano serves as a focal point in this space. (above) The open, airy kitchen makes this home an ideal spot to host large family gatherings.

“This was the beginning,” Doug said. “Karen wanted a huge welcoming foyer and when I design a house, I like everything very symmetrical. So I started here, moved to the living room, and then branched out to the sides from there.”

2012 and 2014, averaging five awards each year and winning the ‘Overall’ award three out of those four years. The ‘showstopper’ home that they featured in 2012 is the custom home they live in today. The 5,000 square foot sprawling home features five bedrooms, three bathrooms, an office, a huge walk in pantry and a three car garage. “We had built before, so we knew we 18

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wanted to build our own home,” Karen said. “We had always wanted to live out on these lots and since they were finally developed, we could actually make it happen.” And they certainly made it happen. As you walk through the custom designed double entry doors, cascading arches extend from just outside the doors and continue straight through the entry where you’re immediately surrounded by an immaculate grand foyer.

From the intricate, empirical tile that Doug designed, to the neoclassical columns and millwork, Karen confirms that she got exactly what she hoped for in a home. “It’s just like the magazines,” she said with a smile. The elegant arches carry you from the foyer into the formal living room where your feet suddenly feel like they have landed in the clouds. The perfectly white, luxurious carpet floats you through their chic living room to a beautiful bay window with a grand piano overlooking their patio and the rolling hills beyond. “Wasted space is an absolute no-no for me,” Doug explained. “Take this area here.


It was just a wall of windows, but if you extend it out to a bay window, with our grand piano, it is suddenly a room with a purpose.” It’s characteristics like those, and many others, that Doug designs in all of his houses; making them stand out and transform into genius ideas and architecture. Details such as the inside doors in the home that are completely custom; designed with the exact same imprint as the front door. The same design flows into the kitchen where the cabinets have the same imprint. Details that might be overlooked, like how the glossy tile leading from the formal living room and bay area actually transforms to half glossy/half matte tile as it goes into the less formal kitchen and dining room area, add more dimension to the home.

“We had built before, so we knew we wanted to build our own home.”

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“We knew we didn’t want the whole house to be as formal as the foyer and living room. The kitchen and living room are where we spend most of our time for family gatherings and holidays,” Doug said. Though most of the home exudes glamour and elegance, the Browning family remains down to earth. “We’re totally casual people,” Karen said. Family is most important to them, and with four daughters, the Brownings can often be found just hanging out at home. Whether it’s just the girls laughing and laying on their heated kitchen floors, board game nights or big holiday celebrations, the Browning home serves as an elegant, yet comforting hub for the family.

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Let’s Talk

Coffee Culture Story and photos by Jackie Sharpe HOW MANY TIMES HAVE YOU HEARD, “LET’S MEET FOR COFFEE?” What is it that draws us to gather at coffee shops? Quality coffee, diverse options, authentic decor, dedicated baristas and a creative environment— this is coffee culture.

a meeting place. Now, Roasters Coffee has six coffee cafés throughout the Tri-Cities that still hold true to this notion.

Coffee culture is the love for quality coffee and the environment in which the coffee is served. People desire a place for meeting friends or making new ones, not to mention a convenient spot to conduct business.

Roasters recently added a more upscale version of its original shop called Resilient. General Manager Jon Patterson became a part of the company because of his very own Roasters Coffee experience. As a frequent customer, he loved the culture at Roasters and the exuberant passion owners Wes and Shannon Heyden had for the coffee business. Patterson liked his interaction with the baristas because it put a smile

According to Jerick Guillium, one of Roasters Coffee’s managers, back in the Prohibition era when alcohol was illegal, coffee houses became more popular for people seeking 20

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on his face that lifted his day. The Heydens believe in providing the ultimate customer experience. “We exist first to make exceptional coffee, then we serve one another, and in serving we find meaning. Our customers are the life blood of this company and our local industry,” Wes Heyden said. Baristas play a huge part in local coffee culture. A Roasters barista’s day begins at 4:30 a.m. when they arrive to ready espresso stations and serve early riser customers. Now that’s serious coffee dedication! Customers love seeing the same barista daily, and baristas enjoy


sip Michelle and Jake Shupe, owners of Barracuda Coffee in Richland, understand the importance of creating a welcoming environment for customers. One of their popular coffee drinks is called “Stuff Like That.” The drink was inspired by a regular customer who comes in and tells stories, and always says, “Stuff like that.” The beverage includes white chocolate, caramel and nutmeg. They also allow local artists to display their work at the shop. This sense of community and connection with customers adds to the overall idea of coffee culture. A group of friends who meet regularly at Barracuda Coffee, but did not know each before, now travel together. One of these people, Kris Klingeman said, “We can’t wait to get back to Barracuda Coffee for a good cup of coffee.”

Michelle Shupe, Barracuda Coffee in Richland

getting to know the regulars. When someone asks how your kids are, how your vacation was, or if you are feeling better, a caring relationship is being developed. Barracuda Coffee barista Zach Case said, “I love how just greeting the regular customers when they walk in, asking how their day is going and having the drink ready to go before they even order can drastically change their demeanor.” Between local coffee shop owners and big name coffee chains, what is the difference as it relates to the culture of coffee? Coffee shop owners that live in the Tri-Cities know the needs of the community and their customers. Corporate types cranking out coffee chains may

have effectively done their market analysis, but do they really know the local scene?

The Shupes are looking to partner with Othello-based Pure Erie Dairy to sell a popular cold brew drink in stores. In addition, they are in discussion with Richland’s Solar Spirits Distillery to develop a coffee liquor. Creating its own personal take on local coffee culture is Strom, a mobile coffee truck parked at John Dam

Jerick Guillium, Richland, West Richland and Kennewick Roasters Coffee Manager, Alfie Farnsworth, Resilient Coffee Roasters Manager, and Jon Patterson, General Manager F a ll 2015

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Drink to Your Health by Renee Pottle

GONE ARE THE DAYS WHEN coffee was a best avoided drink that would “stunt your growth.” New studies show that coffee is full of healthy antioxidants. In fact our morning cup of coffee, not oranges, broccoli or even blueberries, is our single largest source of daily antioxidants. Diabetes: Healthy antioxidants may be why coffee drinkers have a lower risk of Type 2 diabetes. One long-term study showed that habitual coffee drinkers had 50% fewer diabetes diagnoses than their coffee eschewing neighbors. Heart Health: Coffee might also be good for your heart. Recently, a data review showed that moderate coffee drinkers were at the lowest risk for developing heart disease and stroke. Liver Health: Suffering from non-hepatitis liver disease? One study showed that drinking 2 cups of coffee each day led to 66% fewer deaths for this group. All these studies were based on drinking 2 to 10 servings of black coffee daily. So it’s a good idea to moderate the sweet and creamy additions in your cup. Now that we know drinking coffee reduces disease and leads to greater longevity, enjoy a cup or two – guilt-free. After all, it’s good for your health. Benjamin Clatterbuck, barista at Roasters Coffee

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Plaza in Richland. Owner Kelly Nelson operates his business out of an Airstream trailer. He started Strom because he wanted to be part of authenticating the coffee scene. Nelson uses the term “craft” to describe what coffee is, and says there is a movement for good coffee. To him, coffee culture is having an appreciation for quality, including the time and effort to make a good cup of coffee — not the fast food version. He has a customer who lives in Seattle, but while in town for work, he goes out of his way to stop by Strom. You won’t see store bought flavored syrup bottles at Strom, instead he crafts the sweetening syrups himself. The lavender flavor is meant for sweetening tea, but is also fantastic in coffee. “You won’t get diabetes here,” Nelson said. He cares about providing healthier options for customers.

INDIVIDUALLY DESIGNED

Even the coffee bean roasting process is part of the local coffee culture. Resilient and Barracuda Coffee both do their roasting in the Tri-Cities. Resilient has a roastery out in the open for customers to see. The process involves taking the “green beans” (coffee beans, unroasted) and putting them in a 400 degree oven. So what’s next for local coffee businesses? With these coffee shops, there are regular customers whose lives are enriched every day by the atmosphere or simply by the quality of the coffee. As the Tri-Cities continues to grow, local shops will continue to find innovative and welcoming ways to entice current and future customers for years to come.

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Jackie Sharpe is a food stylist, food and documentary photographer and writer based in the Tri-Cities covering the Pacific Northwest. www. jackiesharpeimages.com and www.foodstudioblog.com

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Flavorful autumn delights from local butcher shops Story and photos by Elsie Puig WHEN THE AIR IS CRISP AND THE LEAVES START TO TURN WARM, smoky colors, it might be time to put away the barbecue and bring out the slow cooker. The season for hot dogs and hamburgers may be winding down, but that doesn’t mean you still can’t enjoy your favorite cuts of beef in the comfort and warmth of your home. In fact, local butcher shops are already preparing for a busy season brought on by bountiful harvest. “Generally in the fall we’ll sell more ham hocks for soups, we’ll sell more homemade sausages and roast,” said Caleb Knutzen of Knutzen’s Meats in Pasco. “It’s a great time to cook up a roast in the Crock-Pot® or the oven.” Knutzen said that his butcher shop gets slammed in the fall season, and with good reason: with harvest comes a renowned appreciation for food and where it comes from.

Knutzen’s Meats and hearty stews and chili When you step into Knutzen’s Meats in Pasco you feel like you’ve been transported to an old time, family-owned butcher shop. The service is friendly, the variety is abundant and the products are all perfectly carved savory delights. If you want to try something different in the fall, try their Cowboy cut ribeye steak.

Meats carries only the best ground beef around. It’s the perfect meal for a crisp fall evening. “During the fall we’ll carry some delicious ham hocks for that perfect split pea soup,” he added. When it comes to savory meats, Knutzen’s should know. They have been in business for more than 35 years. They are eager to help you find what you’re looking for – whether you’re searching for prime rib, tenderloin, beef roast, smoked bacon or a specific or specialized meat product. They also carry specialty items like buffalo and elk steaks, as well as homemade British and beef bacon and homemade breakfast sausage links.

“It’s really flavorful, and it’s made from USDA prime Angus beef,” Knutzen said. Once cut and trimmed, exposed bone serves as a handle for eating the steak without utensils. He says all you need is a big appetite. Knutzen said that you can’t go wrong with a hearty bowl of chili in cool weather, and for that Knutzen’s 24

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Old Towne Meats’ sausages

For more information on Knutzen Meat’s visit www.knutzensmeats.com.

Old Towne Meats and sausages galore Old Towne Meats might be the new butcher shop on the block, but they’ve been perfecting the art of butchering for decades. Located in West Richland, owners Michael and Chananne Surman offer high quality meats, rubs and sauces. The shop offers all-natural, locally raised meats as well as hamburger patties and kabobs, and a selection of barbecue marinades, sauces and rubs. What’s most impressive about Old Town Meats is their wide selection of homemade sausages. They carry basics like Polish and Italian, and more creative creations like Cheesy Chicken Bratwurst, Chicken Cordon Bleu, Hawaiian and their most famous, Chicken Spinach Feta sausage.


“It’s like a complete meal in one sausage,” said Chananne Surman. She said they’re great for entertaining. You can grill them or bake them – either way, it’s a great smoky treat for those cool fall days. You can find some of Old Towne Meat’s specials and products by visiting their Facebook page at www.facebook.com/ oldtownemeatswa.

Templeman’s Meat Market and the perfect roast Templeman’s Meat Market in Kennewick is a family-owned meat market and butchery that has served the community since the 1950’s. They grind their own beef from their trimmings several times a day. They also sell seafood and specialty meats like bison and elk. They carry a variety of locally made products to dress up your meat selection, including sauces, spices, seasonings and rubs. You can’t go wrong with your selection, according to Jason Reidt of Templeman’s Meat Market, but if what you want is the perfect cut for fall, then a tender roast is the way to go.

“Our two main roasts are the pot roast and the Baron of Beef,” he said. “The pot roast is from the chuck, and the best way to prepare that is in the Crock-Pot®. That’s really popular and that’s the traditional shred apart beef that you can pair with some mashed potatoes and some vegetables,” he said. “Baron of Beef is great for roasting, so you’re going to put that in the oven, and it’s also really popular for roast beef sandwiches.” Looking for a great seasoning for your slow-cooker roast? Try Crockery Gourmet Seasoning Mix for Beef sold at Templeman’s Meat Market. The seasoning is made specifically to season hearty and flavorful roasts to perfection. You can also try Lindberg Snider Porterhouse and Roast Seasoning. If you’re looking to bake some sausages, Reidt recommends trying beer battered brats this fall season. It’s a great meal for enjoying during the crisp autumn season. “It’s really great comfort food,” he said. For more information visit www.templemansmeats.com.

Templeman’s Meat Market’s roast beef

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Story and photos by Jackie Sharpe A UNIQUE SPIN ON CRAFT SPIRITS HAS RECENTLY launched in Richland, and the technology behind the operation is cutting edge.

in the Tri-Cities, an overcast day is no problem for this technology. Co-founder Kris Lapp said, “This method is much more efficient.”

Born out of Tri-Cities Startup Weekend, Solar Spirits is the only distillery in the nation using solar evacuated tubes to heat the water in the distillation process.

When you first walk into Solar Spirits, you will find yellow is a popular color in their décor. A tasting bar is to the left, where employees can conduct private tastings. On the right, there are branded t-shirts and shot glasses for sale. There is a nice lounge area for guests to relax while tasting the spirits.

Co-founder Brett Spooner said, “While there were a lot of wineries, there was very little distillery or microbrewery presence, and we wanted to bring this to the community.” Spooner calls the process “Craft Tech,” and it’s the first of its kind: solar and software technology-driven distillation. The solar tech and software solutions help to better analyze the production process and create consistency. Located in the Horn Rapids area, this is Richland’s first craft distillery. While there is no shortage of sun

Behind the scenes you can find another co-founder, James Batdorf: recipe artist, chemist and lead distiller. He is quick to explain to visitors how the distillation process works. With a flavor that’s smooth and slightly sweet, Solar Spirits’ vodka has been well-received so far. Simon Tyrell, chief product officer of LiveTiles, sampled the

Solar Spirits at the 2015 Fabreo Food and Beverage Expo. 26

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• STOMP! Harvest & Pool Party, Saturday, September 26, Basel Cellars of Walla Walla, 509-522-0200 • Fall Music Fest, Saturday, October 3, TRAC in Pasco, 509-543-2999 • Catch-the-Crush, Saturday, October 10, Gamache Vintners of Prosser, 509-786-7800

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vodka and noted that it is “incredibly smooth, with a surprising vanilla end. The best vodka I’ve ever had.” Solar Spirits uses local products including soft, white wheat with a hint of sweetness. “We use a basic recipe for gin, vodka and whiskey, but add our style to it,” Lapp said. In addition to vodka, gin and whiskey, the company is looking to add aged gin and Grappa, an Italian drink made of grapes. The crew is currently experimenting with cherry brandy and exploring the idea of developing an espresso flavored vodka with Barracuda Coffee in Richland. Several local bars and venues have inquired about carrying Solar Spirits’ products.

new presence in the community. Some of the co-founders operate other businesses in Fuse. Brett Spooner, Kris Lapp, James Batdorf and Khurshed Sharifov are excited to bring Solar Spirits’ innovative technology and unmatched beverages to the Tri-Cities. “Saving the world, one drink at a time.” Solar Spirits 2409 Robertson Dr. Richland, WA Solarspirits.com Jackie Sharpe is a food stylist, food and documentary photographer and writer based in the Tri-Cities covering the Pacific Northwest. www.jackiesharpeimages. com and www.foodstudioblog.com

Solar Spirit’s founders work closely with Fuse, SPC, a co-working space, to hold meetings and integrate their Co-founder Kris Lapp preparing for a private tour.

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Fringe and grunge

Get a makeover this fall Story and photos by Elsie Puig August was a busy month for local boutique fashion moguls. They traveled all over the nation scouring fashion shows for the hottest trends hitting stands this fall. We met with some of these local fashion experts who have rounded up the musthave fashion trends for fall 2015 – so you can keep looking great as the weather cools.

The great ‘90s comeback Nineties grunge is back. Think plaid, flannel and boyfriend jeans, but with a polished makeover. Rachel Philo of Twist Clothing in Kennewick says that ‘90s fashion is making a comeback on the runways and in her store.

Employees at the Pink Pearl in Richland model some of the boutique’s fall styles.

“We saw plaid slowly making its way last year, but it’s a very big trend this year,” Philo said. Designers are particularly drawn to red tartan print, which adds a dash of bold color to your outfit. For a classic look with ‘90s flair, pair a plaid red tartan crop top with a waist-high pencil skirt and some F a ll 2015

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platform sneakers. For a more casual ensemble, try one of Twist’s distressed boyfriend jeans and a flannel button down shirt.

quality designer brands not seen anywhere else in the Tri-Cities like Premium Denim, Hudson, Mother, Joie and Eileen Fisher.

“Boyfriend jeans are way better now because they’re actually made for women,” she said. At Twist you can find high-end

Fringe benefits The ‘90s are not the only decade making a comeback. Seventies boho chic fashion is making a big splash this fall season, which means a lot of flares, knits and fringe ponchos. “We saw a little sneak peek of it last year, but it’s like fringe mania this year,”

Philo said. “You’re going to see a lot of flares and very floaty pieces.” You can top off the ‘70s look with some suede knee-high boots and a fringe hobo cross-body bag.

Day to night essentials Raquael Torres, a personal stylist at V Boutique Salon in Pasco, is seeing a lot more women opting for multipurpose pieces you can wear straight from the office to a dinner date. One hot trend for fall are jumpsuits, according to Torres. Pair it with a nice jacket and you’ve got the perfect business casual outfit you can wear for an evening outing. “You can wear it to girl’s night, evening reception, but you can also wear it to a business meeting. These are multipurpose pieces you can wear anywhere,” she said.

Chunky cardigans and bold jackets (left) The plaid and flannel shirt trend is here to stay for 2015. (above) A grungier take on classic sneakers is perfect for fall.

Whether it’s boho chic inspired or a classic style, you can never go wrong with a chunky knitted

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cardigan, infinity scarf and printed leggings. “Big sweaters are great because you can put it on with boots or a pair of leggings if you wanted to and you would be all set for the rest of the day,� said Torres. Pink Pearl in Richland has a great selection of cozy and trendy sweaters for fall at knockout prices. If you’re looking for an edgier look for cooler weather, try leather or vegan leather biker jacket or an olive green army jacket or coat. Whether you’re looking for the perfect ensemble for a business networking event or a day of running errands and keeping warm, these local boutiques have what you’re looking for.

Chunky boots, long fringe and long sweaters are great additions to your closet this season.

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The Art of Tailgating Story and photos by Sydnie Roberts WHILE FALL IS SYNONYMOUS WITH THE SMELL OF PUMPKIN SPICE lattes for a great majority of people, there are other, more pungent aromas that fans across the Pacific Northwest have been patiently counting down towards… Cougar Gold Burgers and the Husky Dawg! It is on these crisp, cool football game days that you can find alumni and diehard fans plugging in slow-cookers and swapping chili recipes as they prepare to keep warm and cheer on their beloved teams. WSU alumni Casey Hatten sums it up well: “Being in Pullman on a game day is one of my favorite things I can think of. The atmosphere of the town is something everyone should experience.” Football season is here again, and it’s time to kick off your game day celebrations! Tailgating is fandom in its purest form and an age old tradition. There is something about a mass crowd in bichromatic attire, guzzling adult

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beverages and ingesting large quantities of meat that creates a real bonding experience. So whether you’re making camp in the stadium parking lot or hosting from home, you’re required to pay proper homage to the institution of tailgating. You have a sacred responsibility to rally your friends, family and the parking lot full of strangers to cheer your team on to victory. Any worthwhile fan base has to properly train their bodies and minds for the strenuous activities involved with pre-game prep. Energy and endurance are critical to providing consistent team support for all four quarters. Diet and exercise are a must, so stretch out those muscles by throwing the football around or

playing a game of good ol’ corn hole. Limber up because when you go for that jumping pirouette with a double fist pump after the game winning touchdown, or hurdle your coffee table while lunging at your big screen, you don’t want to pull something. As mentioned before, diet is important, not only to solidify your reputation as grill master or chili connoisseur but to keep everyone coming back for more. Protein keeps the Cougs and Dawgs fighting until the bitter end, and with the right recipe you can serve a crowd favorite. While hot dogs and hamburgers are the obvious choice for warmer weather games, cooler weather can bring out even better fare with chilis and stews that can take the edge off the bitter cold.


Seattle-Style Husky Dawg Recipe adapted from Show Me the Yummy

1 small Walla Walla Sweet Onion, halved and sliced olive oil 6 all beef hot dogs 6 hot dog buns 4 jalapeño peppers, sliced 8 oz cream cheese

Seattle-Style Husky Dawgs and Parmesan Garlic Crusted Cougar Gold Burgers are personal favorites. (See recipes on page 33 & 34). If you’re on site, prepping everything beforehand makes for easier self-serve options at the game. Leveraging multiple people to supply all your gaming rations is an easy way to keep your to-do list down. Potluck style for sides and snacks makes it simple, and of course designating a supplier for all your drink needs is an important job. You can capitalize on the team dynamic for your home hosted games as well and have everyone pitch in to create some culinary variety.

Other optional toppings, if desired: Jalapeño Kettle Brand™ potato chips Yellow mustard Sriracha The onions and jalapenos: Heat a large skillet over medium heat. Once hot, add a tablespoon of olive oil. Add the onion and sliced jalapenos and sauté until golden brown and caramelized. Set aside.

The hot dogs: Preheat your grill to high heat. Cook hot dogs until warmed through. Toast buns until golden brown. Assembly: Take one toasted bun and smear on cheese cream. Place hot dog in the bun and top with caramelized onions, jalapenos, Kettle Brand™ chips and other additional toppings.

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So your tickets are in hand or the TV is on and tuned in. The barbecue is fired up and the players are hitting the field, and yet for the truly committed fan something is still missing. Maybe it’s a lucky hat, perhaps a holey pair of logo socks, either way, superstitions in the world of sports are nothing to scoff at. Forgoing our rituals and lucky charms, could our teams really get it done without us, the fans? Some of the more colorful compulsions we encountered included wearing the exact same outfit for every game, putting the family “dawg” outside while the game is on and drinking out of the “lucky cup.”

Parmesan Garlic Crusted Cougar Gold Burgers Recipe by Sydnie Roberts

1 cup of garlic croutons, crushed 2 pounds of ground beef 1 cup of Cougar Gold cheese in pea sized pieces. 1/2 tsp of powdered garlic 1/4 teaspoon pepper 1/4 teaspoon cayenne powder 1/2 cup of dried onions, crushed 2 eggs beaten

So while we rally in mutual hatred for our opponent and raise a Solo® cup in toast to victory or defeat, we celebrate the season. “It doesn’t matter who WSU is playing, at some point an anti-Husky chant will break out,” Hatten adds. So embrace the rivalries, eat some meat and cheer till you’re hoarse! Whether you bleed crimson and gray, purple and gold or blue and green, we unite in a ferociousness and passion that only comes this time of year!

Preheat grill on high. Combine all dry ingredients in a bowl and mix thoroughly. Separate the hamburger meat into 8 patties and section the cheese into 8 portions. Carefully mix the pieces of cheese into the hamburger patties by hand, dispersing cheese as evenly throughout the patty as possible. Dip each patty into the beaten eggs, covering both sides. Move patty to the dry mixture bowl and cover both sides with dry mix. Grill patties for approximately 5 minutes per side, serve as preferred.

Sydnie Roberts owns Premier Partyscapes, an event planning and design company in Richland. She specializes in modern entertaining and social etiquette.

Tri-Cities Native Returns Home Dr. Guy Jones, a Hanford High School graduate, has just joined the medical team at your Tri-Cities Cancer Center as our third radiation oncologist. Most recently Dr. Jones served as the Chief Resident for the National Cancer Institute (NCI) at the National Institute of Health (NIH). • NCI is the government’s foremost cancer research and training authority. • NIH is the leading research center for medicine in the world. Treatment Specialties • Head and Neck (including Thyroid) • Gynecological

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Catch of the day

Salmon fishing on the Columbia River Story by Heather Weagant THERE IS NO GREATER TIME OF THE YEAR THAN FALL TO CATCH Chinook salmon in the Tri-Cities. With the convenience of the Columbia River flowing through town, catching your next “big one” is only a short drive away. There are many hot spots along the Columbia River within our region. Locals set out before the sun rises to ensure their favorite spot amongst other fishermen. While many fishermen seek out salmon along the Hanford Reach in the fall, the McNary Dam area becomes ideal for Steelhead from mid-October through January. The fall Chinook run typically begins near Labor Day and continues through the end of September. This is an excellent time to go if you are looking for a high quality, but possibly more difficult, fish to catch. If you are not overly concerned with the quality of fish and are looking for a greater quantity, mid-October has shown greater numbers in the past. Local Kennewick resident and avid fisherman Kyle Sponholtz said the Kyle Sponholtz

success is due to large amounts of salmon in our area. “The Columbia Basin is a large spawning ground for Fall Chinook, so we get a lot of fish here,” he said. “My favorite spot to fish is Lava Rock, which is south of Priest Rapids Dam. Also, the Reactor Holes at Vernita Bridge have proven to be successful,” Sponholtz added. The area above the Vernita Bridge is often the most fished in our area. Anglers from all around populate this section of river for about a month in the fall. The Columbia runs deep in town near Bateman Island and towards the mouth of the Yakima River. Both of these spots are popular when it comes to Fall Chinook. Once you have found your ideal location, run your boat upriver of where you plan to fish. You will want your boat in a trolling position while heading upriver. Troll slowly and drift down the river at no more than a walking pace. The water depth varies greatly along the Columbia River, especially as you head through the Hanford Reach. Knowing your location and the whereabouts of underwater hazards will keep you safe. Chinook salmon are most often caught between 5 to 10 feet above the floor of the river. Know where your line is in relation to the river floor. If you begin to drag your line on the ground, you may end up snagging a sturgeon.

Make yourself knowledgeable with what bait is currently attracting the salmon. A method frequently used by local anglers is a Kwikfish Lure wrapped with a sardine. Due to the high level of oils in the sardine, they provide a scent that attracts the salmon. There are plenty of other types of bait that have proven to be effective within the Columbia Basin. Some anglers prefer using herring, a variety of larger spinners, spoons, plugs and eggs. When heading out, bring a couple different methods of bait. There isn’t always consistency when it comes to what is hot at the moment. If you are out and not getting any bites, don’t be afraid to switch things up. When it comes to fresh salmon, we undoubtedly have the benefit of living in an area that allows us to do the fishing right out our back doors. Sponholtz says he loves fishing local because, “you can fish in the morning and still have the afternoon and evenings in town without having to make an entire weekend out of it.” There are a number of local area guides who would be happy to help make the most of your time on the river and assist you in catching the big one! Guides are an excellent resource to use regardless of your experience level, especially due to their familiarity with the river. Whatever your expertise, take the time to explore the beautiful Columbia River and enjoy trying new methods while catching yourself a prized salmon! F a ll 2015

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It’s All About Water Lisa Hill paints and teaches the fine art — and science — of watercolor Story by Carolyn Henderson MOST PEOPLE TEND TO NOT TEAR APART A HOME THAT THEY BUILT just six years earlier, but watercolorist Lisa Hill is not most people. What can one say? She’s an artist. “People were asking if I taught classes, but I didn’t have the studio space for it,” the painter and private art teacher explains. And while a small upstairs bedroom had sufficed for her own painting space, once students entered — with their tables, art supplies, and, well, physical bodies — it quickly became obvious that the roof had to go. At least temporarily.

“The new studio is a wonderful space with a full bathroom, kitchenette, plenty of storage, lots of windows, great lighting and space for four students,” Hill enthuses. “It was extremely important to me that my students feel completely at home in the studio and want to return.” Hill, who paints and teaches fulltime, has strong feelings about a positive environment, and as a choral aficionado who has sung alto in the Mid-Columbia Mastersingers for 10 seasons, she correlates good teaching to the same techniques employed by a professional conductor. “Sometimes it makes my heart ache when new students reveal how nervous or even frightened they are to learn to paint with watercolor,” Hill says. “They’re so afraid of failure, so certain that they have no artistic ‘talent’ and can’t even draw a stick figure. “I always try to be positive, uplifting, encouraging, gently critical and endlessly patient. I do occasionally close my eyes and take a deep breath,” she admitted. Hill, who shows and sells her original work, prints and note cards throughout the Northwest, is a prolific painter whose love of flora and fauna emerges in the works she creates.

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After an initial career in ornamental horticulture and landscape design

Artist Lisa Hill photo by Larry Umthun

(“I loved the down and dirty pruning, planting and garden remodeling,”) Hill turned to fine art as an option less physically grueling. Shortly after she and her family moved here from Spokane, Hill took a watercolor class from Laura Gable through Kennewick Community Education. “I fell in love with watercolor, and I was in a fortunate position in my life where I didn’t have to work full time. I felt that I might have some innate abilities and the determination to become a successful watercolor artist, so I turned to it seriously.” That decision has paid off, and within a few years of Hill’s resolution to paint, her work was noticed by artist and author Robin Berry, who put her in touch with Quarto Publishing of London. Hill created demos of


“Barn Owl”

paper, and in the puddles of paint. “Somebody is going to win.” For Hill, at the top of her house in that perfect studio, she’s on a winning path, and she knows that this is a good place to be. “Boy, I am a lucky girl, and I hope I never take any of it for granted.” Hill’s home studio has space for four students. 

her floral paintings which were published in several step-by-step watercolor books. “I have a lot of plant knowledge and thoroughly enjoy gardening, so it is natural that the subject I most love to paint are flowers and foliage,” Hill says. “I don’t think I am making a statement by painting these things; I just love them. Maybe that is the statement.” As a representational painter who works in an extremely demanding medium, Hill does not limit herself in subject matter, and takes, for reference, “thousands of photos of all kinds of things.” An avid birder with her husband, she paints birds; a lover of beauty, she captures the ethereal desert landscape of the MidColumbia Basin; a gardener deep down to her boots, she sets up still lifes of pots and plants and vases.

This same attitude of independence and creativity Hill imparts to her students, and she is happiest - when grappling with, observing, trying to understand, and creating with that magical combination of two hydrogen atoms and one oxygen: “It’s all about the water. Understanding how water behaves puts the artist in charge (mostly) of what happens to the paint on paper,” she says. “Why do backruns develop? How do I get the paint to spread out and dissipate? Why does this passage look streaked and blotchy when I wanted a smooth wash? “The answers are almost always related to the water: how much is on the brush, the

Luck, maybe. But hard work, perseverance and an eye for beauty no doubt have something to do with it. Lisa Hill’s art may be seen online at her website, www.lisahillwatercolorist.com. She may be contacted via phone -- 509.943.2244 or email -- lisa@lisahillwatercolorist.com. In addition, Lisa’s work will be on display at the Wenaha Gallery in Dayton September 21 through October 17. The gallery is located at 219 E. Main Street, Dayton, Wash. Carolyn Henderson is a freelance writer who coowns Steve Henderson Fine Art with her husband, Steve Henderson. She is the author of The Misfit Christian, Grammar Despair, and Live Happily on Less, all available through Amazon. She may be contacted at Carolyn@SteveHendersonFineArt.com

“I have no desire to conform to the art world’s demand that an artist develop a signature style and stick to a limited range of subject matter in the belief that their work will be instantly recognizable and they will be taken seriously as a ‘real’ artist. “This sounds terribly boring to me. I paint what I want when I’m ready.” F a ll 2 0 15

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Art: Food for the Mind and the Body WSU Tri-Cities hosts a gala event featuring just about everything

Story by Carolyn Henderson ART IS FOOD FOR THE SOUL, they say. “They” say it because it’s one of those axioms quoted by everyone but attributed to no one, echoed and passed on because we recognize it’s true. In honor of this desire for beauty and culture, WSU Tri-Cities is celebrating its Night with the Arts, a literal feast not only for the soul, but for the eye, ear and taste, featuring three separate juried art exhibits, live dance, performance art, on-site bands, food, vendors of artistic merchandise and a grand-finale

pyro-performance by the Seattlebased group, Ignition. If it looks like art, it is likely, in some form, to be featured at this event. “There is such life and vibrancy in the Mid-Columbia Basin, and having an event that focuses upon the purest, most sublime form of human expression creates an immersive experience for the audience and the artists,” said Brandie Saint-Claire, program assistant for WSUTC’s Office of Advancement and Community Engagement. She is part of the team responsible for putting the whole gala

“Into The Wind” by Pam Sharp

affair together. The event has grown significantly from last year’s soiree, she added, and “the response from our community has been enthusiastic, and culturally hungry. “Nothing like this event has been done before in the Tri-Cities,” Saint-Claire continued. “Most events place their focus on one exclusive modality or the other, but to have an event that is all the mediums of art– dance, poetry, painting, sculpture, blacksmithing, fiber arts, photography, cultural art forms– simply has not been done.” The evening’s program is one to attract the attention of all ages, and it starts with the cost: the event is free. Running from 5:30 p.m. to 9 p.m. on Friday, September 25, the event includes music performances by Tri-Cities Big Band (jazz, swing, rock), Mad Ruby (alternative rock), WSU Tri-Cities Orchestra Club and The Spirit Animals (rock-n-roll), the latter which has consistently sold out every venue in the Tri-Cities and Seattle area, according to Saint-Claire. Dance promenades to the platform with Blue Amber Belly Dance, and the Urban Poets Society integrates visual art with the dramatic performance of poetry, along with drama,

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photo by Dianna Chesley

photo by Jeff Obermann

(above) Blue Amber Belly Dance. (right) A display by Desert Fiber Arts titled “Whimsical Feast of Color.”

comedy, music and more. The Society will host an open mic in addition to its scheduled performances. Three art exhibits, all juried, focus on painting, drawing and sculpture: The WSUTC Student Art Exhibit is open to all students regardless of major, the Chancellor’s Art Exhibit, which last year brought in 456 submissions, draws upon professional and highly skilled amateur artists in the area, and the “I Am an Artist” exhibit features work by K-12 students from around the Mid-Columbia. While work at the art exhibits may or may not be for sale depending upon the individual artist, 30 vendors are ready to fill that niche, wall or entryway cabinet with paintings, sculpture, pottery, jewelry, fiber arts and more. Local art organizations, including the Allied Arts Association, Cyber Art 509, the Mid-Columbia Foundation for the Arts and Battelle Film Festival, will also host booths, providing information on upcoming events, volunteer and membership opportunities and art demonstrations.

The result is a cultural centerpiece, one that showcases the art community within the Tri-Cities and celebrates that art with all community members. “We want to see this event continue to grow and eventually encompass more artists, more performance, more vendors and more opportunities for Tri-Cities to be viewed as a cultural mecca within Eastern Washington.” It sounds like an incandescent experience for a Friday night. For more information about the event, contact Brandie Saint-Claire, 509-372-7264.

And of course, no fun festival is complete without food. Kindra’s Wok and Roll, Between the Buns and Rockabilly Roasters will vend their wares. “People are excited to have such an encompassing, innovative and fresh event being hosted in the Tri-Cities, specifically WSU Tri-Cities,” Saint-Claire said. Last year’s show, which like this one is held on an informal, drop-in basis, consistently commanded 300 attendees at any one time. This year’s, she predicted, will exceed that. “We have dramatically expanded the scope of the event to focus more on our community artists and work collaboratively with our local art organizations.” F a ll 2015

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Therapeutic Riding: Connecting a community through horseback riding Story by Michael Goins IT’S A LATE SUMMER MORNING IN THE TRI-CITIES and 12-year-old Noah Olson is getting ready for his day. A typical day for him isn’t like most other 12-year-olds.’ Noah suffers from severe autism and lost his vision at the age of 9. His mom, Jennifer, helps him and her two other children, who both suffer from other disabilities, get ready for the day. Not far away, Cynthia MacFarlan, a licensed speech pathologist, is preparing for her day. Her day isn’t like most speech pathologists.’ Instead of getting ready to go into her practice, she is getting ready to head to the barn. MacFarlan is the president of Therapeutic Riding of Tri-Cities (T.R.O.T.), based out of Pasco. T.R.O.T. is a non-profit organization that provides therapeutic riding lessons to people with disabilities. While most of the riders are children these days, MacFarlan hopes to one day include the entire community ranging from at risk youth to veterans. But, for now, she’s happy with the early success of the program. Therapeutic riding is relatively new to the Tri-Cities thanks to MacFarlan and her team of volunteers. Therapeutic riding is a global term that embraces all horse-related activities for people with disabilities. A qualified instructor teaches the skill of riding for individuals with special needs and maximizes the rider’s function on the horse. MacFarlan explains that the horse needs to be “rock solid” as they work carefully to pair the horse’s temperament, gait, height and width to the appropriate rider.

photo by Susan Gray Photography

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Cocoa and Cowboy, the two horses at T.R.O.T., have been training for more than two years for the success of the program. On this particular day both Cowboy and Cocoa were working hard with a full day of riders and instruction. Each riding session lasts about 45


giving

minutes and includes an instructor and a team of volunteers assisting the rider through the course. Noah’s mom, Jennifer, said, “Therapeutic riding has helped Noah in so many ways. It’s worked with his communication and I can see it translate from the barn to the home.” Noah’s brother, Caleb, who also has special needs, was one of the first riders at T.R.O.T. MacFarlan was Caleb’s speech therapist. As an incentive every time Caleb worked on a part of his speech, he was able to visit with the horses at MacFarlan’s barn and eventually become a rider. The connection that formed between Caleb and the horses, as well as the improvements in his speech, gave Cynthia the idea to form T.R.O.T. Caleb is now a volunteer at T.R.O.T. and is helping others like him receive the benefits from therapeutic riding. Trey Detrich, another T.R.O.T. rider, has been hard at work for the entire session. At 3 1/2 years old, Trey has mild sensory processing disorder, which affects motor skills and can cause reactions to touch, light, sound, smell, movement or taste. Tanis Detrich, Trey’s mom, has also witnessed positive results from attending riding sessions. “Riding has made Trey much calmer and has eased some of his frustration,” she said. Detrich attributes this to the connections that her son has made with the horse. “But this is not just about giving people with disabilities a ride on my horse,” MacFarlan said, “it’s about the connections.” MacFarlan goes on to add that T.R.O.T. has already had early success with its program, and it’s helped inspire a part of the community she didn’t know existed.

photo by Michael Goins

“This endeavor has enlightened me to the larger picture of this community, and as it unfolded I began to see how the connections with other organizations in the community tied in so beautifully with T.R.O.T.,” she said. “This was much bigger than my little desire.” MacFarlan has had the guidance of a successful community business leader that wanted to help simply because he wanted to learn all he could about horses. She says, “He’s like a sensei. I always know when he’s around because the barn is swept and clean as a whistle. But his subtle teachings, encouragements, understandings of the steps and growing pains of a new [non-profit organization] have lifted me and guided me, not in a board room setting but rather while mucking and moving hay.”

psychological and social well-being. While T.R.O.T. has helped dozens of riders in the community in its first two sessions, MacFarlan is quick to add that it’s also helped her grow spiritually and strengthen her own personal faith. While T.R.O.T. has a long way to go before it becomes the center MacFarlan envisions, the organization is well on its way to success. With a long list of volunteers, generous community members and riders willing to ride, MacFarlan’s third session, which started September 14th, was booked full. Riders like Noah were first on that list. His mom Jennifer said with excitement, “We’ll keep doing this as long as it’s around.” For more information on T.R.O.T. visit www.trot3cities.org.

For MacFarlan and her group of volunteers, the vision for T.R.O.T. is to become self-sustainable, integrate with the community and become a center that promotes physical, F a ll 2 0 15

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An ordinary guy

with extraordinary ideas Story by Jennifer Colton-Jones LEANING AGAINST THE COUNTER at The Local while ordering a hot chocolate, Adam Brault could be any resident of the Tri-Cities. He look like an ordinary guy – but his community involvement is anything but. The founder of local business &yet and the organizer of TriConf, Brault is always looking for a new way to bring life and progress to his hometown. Brault has a passion for the Tri-Cities and the people who live here. “All of these projects… I don’t want them to be ‘my’ thing. I know the best things happen when a lot of people are involved,” the entrepreneur said. “Maximizing the surface area of leadership in a city is how you end up creating great things. I want to do everything I can to make more people think of themselves as leaders and step up.”

Do-Cities On a July morning, a crowd filtered in and out of the Richland Public Library, chatting about the schedule scribed in Sharpie on posters. Some wore the rust-colored “TriConf” T-shirt screen printed with “Do-Cities: There is no Tri.” Of all his projects, Brault is most proud of TriConf. The first year, about 60 people attended Tri-Conf. 42

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Adam Brault, left, and Michael Tormanen. photo by Tri-City Herald

Now in its fifth year, the conference hosted as many presenters as it did attendees the first year. The schedule of the crowd-sourced conference ranged from board game design to caring for Guinea pigs, and each topic was designed and presented by an area resident. Attendees mingled through the building, attending whatever topic interested them and networking with others. “I think it’s something that has really connected a lot of different communities here and has enabled people to connect to their communities and see a different side of what is here,” Brault said. “I’m proud of it.” Also a presenter at the conference, Brault hosted a question-and-answer session about another one of his projects: the public market. Planned for vacant property on George Washington Way, the 40,000

square foot public market would bring together local restaurants and businesses in one location similar to Pike Place Market in Seattle. Combined with residential and retail space on higher floors, the public market could bring new life to the empty property once destined to be a parking garage. Brault has been a driving force on the project, working toward planning, feasibility studies, grant funding and community interaction. “I’m totally patient. I’d love to see it built next year, but I want it to be successful,” Brault told the 30-person audience at the panel. “It’s a community project, not just a building.” Brault points out the importance of the public market is not in its size but in its local investment. Brault says that investment will make a better, longer lasting impact on the area than


a chain restaurant or big box store.

&yet There’s More

“The public market is important not because it’s a big project, but because it’s locals who care about the place,” Brault said. “When you get these people together and you give them that resonance and serendipitousness that comes from people doing new things, you start invitalizing – I wouldn’t even say revitalizing – the community.”

With big ideas and the skills to launch large projects off the ground, Brault is often asked why he stays in the Tri-Cities instead of moving to a bigger metropolis. For Brault, the answer is simple: home.

In addition to his active work with TriConf and the public market, Brault is on the board for East Lake Church, which rents the Uptown Theatre. The church is preserving the space as a theater and working with other entities to use the space when the congregation isn’t meeting. One of those will be Culture Club – a one-hour lunch session to network and showcase local artists. In his spare time, he works on putting together a collaborative index of the TriCities – a combination of a wiki, event site and restaurant guide.

With roots and a childhood in the Tri-Cities, Brault left long enough to attend WSU. He started working as a freelance web designer and programmer, only taking jobs he was interested in and that would help him grow his skills. Driven by the loneliness of being a freelance programmer, Brault started going directly to the community, getting involved and finding people as passionate about the community as he was. Seven years ago, he founded &yet, a company whose direction is “charted by the collective passions and ideas of the unique set of people” on the company’s team. Once a leader in his company, Brault now

works in the background, letting others take the reins. Projects like Tri-Conf and Mux become leadership growth opportunities for the members of his team. “I have a lot of support from my team. As the company has grown, I’ve handed off a lot of responsibility, and now I work as part of the team,” he said. “I feel very privileged to have time during the work day to put toward what I think is best, whether that’s for the company or not.” Dropping his empty cup and saucer in with the other empty dishes, Brault waves and thanks the baristas. He shrugs off comments about how he seems to know everyone and what they have going on. “A lot of times people ask me why I stay here in the Tri-Cities. There’s not really anywhere else I’m going to go,” he said. “I really think the Tri-Cities has an amazing amount of potential, and there are a lot of great things going on. I’m set.”

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Fall Event Calendar September WSU Night with the Arts September 25. WSU Tri-Cities WSU Tri-Cities Night with the Arts is dedicated to showcasing local artists, performers, musicians and dancers through interactive artistic experiences. Throughout the evening there are three different art competitions. Food vendors will be onsite during the event, which runs from 5:30 p.m. to 9 p.m.

Fresh Hop Ale Festival October 3. Millennium Plaza, downtown photo courtesy of the HBA Yakima Washington state produces nearly 80 percent of the nation’s hops, Home Builders Association’s so it’s no wonder the Yakima Valley holds a beer festival to celebrate. The 13th annual Fall Home Show Fresh Hop Ale Festival has been voted one October 16-18. TRAC of the top 10 beer festivals in the country. The Fall Home Show features endless home More than 40 breweries and 100 beers will improvement ideas, dozens of local vendors be at this year’s festival, which starts at 5 and free seminars. The show runs Friday p.m. Tickets are available online. and Saturday from 10 a.m. to 7 p.m. and on freshhopalefestival.com Sunday from 10 a.m. to 4 p.m.

Beer and Whiskey Festival

photo by Tina Murphy

October 10. Prosser Wine and Food Park As the name suggests, Prosser’s Beer and Whiskey Festival will feature several regional breweries and distilleries. There will also be live music, food vendors, a rib cook-off, VIP cigar lounge and much more. The event runs from 4 p.m. to 10 p.m. For information, call 509-786-3177.

Three Rivers Tattoo Convention September 25-27. Three Rivers Convention Center. Back for its fourth year, the Three Rivers Tattoo Convention is the only convention of its kind in Eastern Washington. Featuring tattoo contests, beard contests and live entertainment, the convention is a great way for artists to showcase their handiwork.

October 20-21. Toyota Center The Toyota Center is kicking off its Broadway Series with a bang— traditional Irish music and dance will unfold in an explosive performance of Riverdance. The Broadway show is currently on an international tour to celebrate its 20th anniversary. Ticket information can be found online. yourtoyotacenter.com

Leavenworth Oktoberfest October 2-3, October 9-10, October 16-17 A traditional Bavarian celebration takes over the idyllic town of Leavenworth for three weekends in October. On Fridays the celebration lasts from 6 p.m. to 2 a.m. and on Saturdays from noon to 2 a.m. Authentic German food, entertainment and, of course, beer is available all weekend long. While there are family-friendly areas, minors are only allowed inside the gates until 9 p.m. Tickets are available at the gate, but hotel accommodations fill up fast. leavenworthoktoberfest.com

November Custer’s Christmas Arts & Craft Show

photo by Tri-City Herald

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October 16-18. Richland. This showcase of independent films from around the world takes place in Richland every year. Their motto is “to spotlight independent films made by film makers with limited budgets, but unlimited imagination!” Independent films will be shown at the Uptown Theater, Richland Community Center and Richland Public Library. trifi.org

Riverdance: The 20th Anniversary World Tour

October

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Tri-Cities International Fantastic Film Festival

November 6-8. TRAC More than 150 artists and crafters will be selling their hand-crafted goods during the 20th annual Custer’s Christmas Arts & Craft show. From jewelry and clothing to pottery and furniture, holiday shoppers can find a little something for everyone on their list. There are also specialty food items like jams, soup mixes, barbecue sauce and much more. The festive atmosphere is a great way to kick off your holiday shopping.


Tri-Cities Wine Festival November 14. Three Rivers Convention Center Now in its 37th year, the Tri-Cities Wine Festival celebrates Northwest wines, as well as regional microbrews. More than 300 wines will be available for tasting. Local restaurants and caterers provide complimentary food and attendees can bid on items in a silent auction that benefits the Tri-City Wine Society’s education fund. tricitieswinesociety.com

Tri-City Artists Open Studio Tour photo by Tri-City Herald

Hours are Friday from 10 a.m. to 8 p.m., Saturday from 10 a.m. to 6 p.m. and Sunday from 10 a.m. to 4 p.m.

Mid-Columbia Musical Theatre presents Mary Poppins November 13, 14, 20-22. The Mid-Columbia Musical Theatre takes

the stage this fall to bring one of the most beloved classic characters to life with their musical production of Mary Poppins. Tickets are available online. midcolumbiamusicaltheatre.org/index. php/mary-poppins

November 14-15. Various locations. This self-guided driving tour takes you to 11 different artist studios around the Tri-Cities region. Participating artists will showcase a variety of work including jewelry, aerial photography, watercolor painting and much more. tricityartistsopenstudiotour.com

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Sponsors and providers are listed alphabetically Sponsors Apollo Heating and Air Bunch Finnigan Canyon Lakes Clearwater Dental Community First Bank Craig and Marilee Eerkes Dick and Diane Hoch Fast Signs Henderson and Associates

Innovative Mortgage Jim and Carol Spracklen Chief Ken and Trish Hohenberg Kennewick Mayor Steve and Anita Young Perfection Glass Perfection Tire PS Media The Knights of Columbus The Living Room Church

Toyota of Tri-Cities Washington Hardware Windermere Real Estate/Kennewick Providers Casaday Beeline Services Clover Island Inn Hills Restaurant Ranch and Home Toyota of Tri-Cities

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Living TC Fall 2015  

The Fall 2015 issue of Living TC features an in-depth look at harvest in the Mid-Columbia. This issue also covers fall fashion, salmon fishi...

Living TC Fall 2015  

The Fall 2015 issue of Living TC features an in-depth look at harvest in the Mid-Columbia. This issue also covers fall fashion, salmon fishi...

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