December 2011 - Walla Walla Lifestyles

healthy

lifestyles in the Walla Walla Valley

T H E VA L L E Y ’ S P E O PL E , W I N E & F O O D

December 2011 $3.95

Top Ten

holiday happenings

Supplement of the Walla Walla Union-Bulletin

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AROunD The VALLeY

Waitsburg Renaissance With three new hotspots, lots to do and plenty of lodging, this little town is perfect for your holiday stay-not-too-far-from-home-cation.

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table of contents

DECEMBER 2011 10

cheF’S TABLe The Marc’s Antonio Campolio turns up the volume with some new dishes, and finds new flavors in old favorites.

15

SchOLARLY WIneMAKeRS Myles Anderson on the origins of Walla Walla Community College’s enology and Viticulture center.

18

WIne MAP Discover the Walla Walla Valley’s vineyards and tasting rooms.

20

WhAT’S neW In W2?

Fabulous finds from around the world; intriguing treasures and funky junk; and a service that helps renew old photos and turn some into works of art.

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MY FAVORITe ThIngS Julia Russell wore her first designer label at age 15. She’s never looked back.

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Ten cOOL hOLIDAY hAPPenIngS This season, make a memory: land your lutz at the Ice Chalet, go where all the lights are bright, chop down your own Christmas tree, go see a professional performance of “The Nutcracker” or hear Handel’s “Messiah,” or snuggle up by the fire with a mug of grog and a good book.

35

ROOTS OF The VALLeY With this occasional series, writer Diane Reed reveals the history of some of the Valley’s pioneering families. This month: Claro Bergevin.

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PASTIMeS Bill Zweig turns his finely honed machinist’s skills toward building a beautiful little boat: the Sea Pup.

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hISTORIc hOMeS Dan and Tana Park saw a gem in the never-remodeled bungalow on Locust Street. With a little interior design savvy and some elbow grease, the couple turned the house modest showpiece.

PReTTY In PInK How Amy Vixie rallied the troops for local breast cancer patients and started a fashion trend.

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YMcA — hAVe A heALThY hOLIDAY Good nutrition, staying active and challenged in your workout and enjoying friends are the tickets to a happy, healthy holiday season

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FInD YOuR BLISS In WALLA WALLA A slackliner, a singer and an editor walk into a yoga studio… and learn how this ancient practice can transform your life

health

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Wall a Wall a LifEST yLES 7

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E DITOR ’ S C OMMENTS If there’s a warmer time of year than the Christmas season (we’re talking emotional warmth here, not the degrees on a thermometer), I don’t know what it would be.

The themes of peace on Earth and goodwill toward men spread across the world. Families and friends gather together and bask in each other’s company.

And, to be sure, the season is filled to overflowing with good food and great wines. Lifestyles echoes the sentiments of the season in its coverage this month.

We introduce you to Claro Bergevin, whose roots run as far back as the first French settlers in the area. You will also get acquainted with Bill Zweig, who is handy enough with tools that he could land a job in Santa’s workshop. His masterpiece, a boat named Sea Pup, took five years from sketch to launch and it is a study in meticulous detail. And Dan and Tana Park open the doors of their 1913 home at 327 Locust St. so you can enjoy the simple comforts of the historic home.

The holidays would not be complete without food and wine. In the Chef’s Table, you will sit

/ by Rick Doyle

down for a chat with Chef Antonio Campolio at The Marc. He shares his recipe for Crater Lake blue cheese-crusted buffalo tenderloin, a change of pace from the traditional turkey and ham dishes. New wine columnist Myles Anderson fills you in on the evolution of College Cellars.

For those who are looking for something seasonal to do, we offer 10 suggestions on how to enjoy the holidays along with our complete calendar of events.

But none of these wonderful things — family, friends, food, wine, activities — are worth much if you don’t have your health so you can enjoy them fully. Lifestyles touches on several health topics, such as nutrition and fitness. But sometimes you can’t avoid a health problem.

Cancer is one of the biggest threats people have to face. It’s good to know that if that happens, there is an organization designed to help. Just Us Girls Supporting became an official nonprofit organization in October of 2009. Read about how it got started and what it has accomplished.

This is our last issue of the year. Lifestyles will return in March. Until then...

Enjoy!

December 2011 PU BLISH ER

Rob C. Blethen E DI TOR

Rick Doyle A DV E RT I SI NG DI R EC TOR

Jay Brodt M A NAGI NG E DI TOR

Robin Hamilton PRODUCT ION M A NAGER

Vera Hammill A RT IS T IC DIR ECTOR / DE SIGN ER

Steve Lenz CON TR IBU T ING W R IT ER S

Myles Anderson, Janna Dotolo, Sarah Kokernot, Elliot LaPlante, Karlene Ponti, Diane Reed PHOTOGR A PH ER S

Greg Lehman, Colby Kuschatka, Kimberly Miner, Joe Tierney SOCI A L MEDI A A ND W EBSIT E

Jennifer Henry PRODUCT ION STA F F

Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows SA L E S STA F F

Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman COPY E DI TOR

Chetna Chopra FA S H ION / BE AU T Y E DI TOR

Elliot LaPlante E DI TOR I A L A SSIS TA N T

Karlene Ponti A DM I N IS T R AT I V E A S SIS TA N T

Kandi Suckow cOVer: Photo by Joel Rogo FOR E DI TOR I A L I N FOR M AT ION

Rick Doyle rickdoyle@wwub.com Robin Hamilton robinhamilton@wwub.com FOR A DV E RT I SI NG I N FOR M AT ION

Jay Brodt jaybrodt@wwub.com

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Wall a Wall a LifEST yLES 9

Food

by

Addison Magness / photos by Greg Lehman

Traditionally one of the most popular seats in a restaurant, the Chef’s Table offers the diner an opportunity to talk to the chef one-on-one — ­ to discover his or her favorite local hangouts, predilections and food philosophies — while enjoying a specially prepared dish.

The Marc

Chef Antonio Campolio

10 Wall a Wall a Lifest yles

Above: Beets with an orange-honey glaze simmer before plating. Below: Chef Antonio flames on. Top right: The Marc’s restaurant crew: Pastry Chef Mandi Konen; Executive Sous-Chef of the Hotel Erik Johnson; Restaurant Chef Phillip Becker; Banquet Chef Dawn Evans; and Executive Chef Antonio Campolio.

Being in Chef Antonio Campolio’s kitchen at The Marc is like being at a big, loud, aromatic party. Even at 11 a.m., the radio is blasting, and the kitchen is buzzing.

Having come from a much larger hotel in Colorado Springs, The Broadmoor, Chef Antonio knows how to run a kitchen.

As he and his restaurant chef, Phillip Becker, prepare a buffalo tenderloin, he is immersed in his task. Constantly tasting each layer of flavor, he’s like an artist, and the plate is his canvas. From the polenta and sweet corn base, to the short rib and mushroom ragout, then the maple-glazed roasted beets, and finally the blue cheese-crusted tenderloin, the chef is precise in each placement, and it is evident he is at home in this element. Chef Antonio and his team use the freshest and most local ingredients. Fairly new to the Marcus Whitman, he explains his plans for the season and the upcoming year.

LIFESTYLES: So, I notice you did most of your training in the South. How did you end up in Walla Walla?

CHEF ANTONIO: (chuckling) The Marcus Whitman and the town.

LIFESTYLES: Did they find you, or did you go looking?

CHEF ANTONIO: Well, I’d already left The Broadmoor, and, strangely enough, I was just setting up a run of interviews. I was home for Christmas and randomly got an email from a job website saying the Marcus Whitman was looking for a chef. I did a little bit of snoopin’ about the town and the hotel, and it piqued my interest. So, I attached my résumé and sent

it off. I didn’t put much stock into it. I figured, if anybody knows anything about anything, they’re going to call me. The owner of the hotel called me about three hours later, and we hit it off. We went from that to me flying out here a week later. I interviewed, I loved the property, and fell in love with the town. It’s exactly what I wanted, a little boutique hotel in a small, little town. Everything fit, and I just couldn’t say no.

LIFESTYLES: And how long have you been here?

CHEF ANTONIO: Since Feb. 1, technically. Phil’s actually new. He followed me from The Broadmoor. There will be seven of us, all pulled from food and beverage at The Broadmoor. I promoted my former restaurant chef to my executive sous-chef, brought Phil in as the restaurant chef. Phil’s sous-chef is from The Broadmoor, one of our cooks is from The Broadmoor, and our restaurant and lounge manager – is from The Broadmoor, who’s also a certified sommelier. And our new bar manager, who is starting next week, is also from The Broadmoor, and he’s a certified sommelier, as well.

LIFESTYLES: So, did you just like your team there?

CHEF ANTONIO: Not the whole team, no. The opportunity is what’s important here.

What we’re doing with the food program, the wine program and, very shortly, the bar and the lounge, is something that has no restrictions.

Kyle and his wife (the owners) are phenomenal.

They said, “This is the vision, make it happen.”

Brenda is looking to remodel the restaurant this January. Everything is changing here. It’s not just the same old Marc, if you will.

LIFESTYLES: Who, or what, influences your cuisine?

CHEF ANTONIO: Influences? That depends. A lot of it comes from different things, depending on what it’s for. Even when I do menu creations, I get Phil and Erik involved. I sit down with the guys, and if somebody has a concept or an idea, we all throw our two cents in. I mean, ultimately, I have the final say on what goes and what doesn’t, you know what I mean? But, it’s basically a conversation. We all love food; we’re all trying to do the same thing here. What would be the point of me giving orders when I know they are all talented?

Addison Magness is a senior student at Whitman College, just getting her feet wet in journalism. Follow her blog at http://addyswwsummer.blogspot.com.

Continued on pg. 12 > Wall a Wall a Lifest yles 11

Food

<continued from pg. 11

RECiPE

CRATER LAKE BLUE CHEESE-CRUSTED BUFFALO TENDERLOIN Stone-Ground Grits, Roasted Local Baby Beets, Wild Mushroom and Short Rib Ragout This cut of buffalo is very lean and will not have a gamey flavor. The tenderloin will be served medium-rare to medium, as it has a seriously low fat content. The blue cheese will be milder than usual as the crust will be mixed with bread crumbs, red wine, herbs and bone marrow. Grits will add a nice, creamy texture and really complement the fragile flavor of the meat. The sauce will be made à la minute (just beforehand) with the mushroom ragout (demi-glace, shallots, garlic, lemon, red wine, herbs and balsamic vinegar). It will complement, and also help cut through, the richness of the dish, while bringing out the earthiness of the beets and the blue cheese. (Possible allergens: onion, dairy, gluten).

1 ounce Crater Lake blue cheese crust 4 ounces stone-ground grits 3 ounces roasted local baby beets 3 ounces wild mushroom and short rib ragout 4-ounce buffalo tenderloin

Crater Lake Blue Cheese Crust yield: 4 ounces Servings: 4

Ingredients: 1.5 ounces Crater Lake blue cheese 1 ounce rendered bone marrow (found at specialty food stores or online) 1 tablespoon minced shallot 1 tablespoon minced garlic 2 teaspoons red wine 2 ounces bread crumbs 1 tablespoon fines herbes Salt and pepper to taste

Stone-Ground Grits yield: 16 ounces Servings: 4

yield: 12 ounces Servings: 4

Ingredients: 4 ounces butter, softened 4 ounces stone-ground polenta 1 ounce minced shallot 1 ounce minced garlic 1 ear sweet corn 16 ounces whole milk 2 ounces shredded Parmigiano-Reggiano cheese Kosher salt to taste Black pepper to taste

Method:

Method:

in a saucepan, brown half the butter. Add polenta and stir, browning the grain in the butter. Add shallot, garlic and corn and stir till the shallot becomes translucent.

Allow the cheese to come to room temperature and heat the bone marrow back to a liquid. in a bowl, combine all ingredients and mix by hand till everything clumps together.

Add 4 ounces of the milk and stir constantly. As the grain absorbs the milk, add another 4 ounces and repeat. Once all the milk has been added, cook till the grain explodes.

Wrap the mass in plastic wrap and place in the fridge overnight to firm and to let the flavor build.

finish the grits with the remainder of the softened butter and Parmigiano-Reggiano cheese.

Slice into 1-ounce portions

Salt and pepper to taste.

12 Wall a Wall a LifEST yLES

Wild Mushroom and Short Rib Ragout

Ingredients: 4 ounces butter 3 ounces chanterelle mushrooms 3 ounces porcini mushrooms 3 ounces morel mushrooms 3 ounces shiitake mushrooms 2 tablespoons minced shallot 1 tablespoons minced garlic 3 ounces red wine 6 ounces braised short rib, diced 4 ounces demi-glace (found at specialty food stores or online) Kosher salt to taste Black pepper to taste

Method: in a large pan, sweat down mushrooms with half the butter. Add garlic and shallots.

Deglaze (a.k.a. “Remove all the yummy, brown bits”) with red wine and cook down to a thin, syrupy texture. Add in short ribs and cook till heated through. Pour in demi-glace and cook down slightly. finish the ragout with the remainder of the butter and season with kosher salt and black pepper.

Roasted Baby Beets Yield: 12 ounces Servings: 4

Ingredients: 1 pound baby beets 3 ounces extra virgin olive oil 1 tablespoon kosher salt 1 tablespoon black pepper

Method:

Buffalo Tenderloin Salt and pepper the raw tenderloin. Grill it until medium-rare.

Place one of the slices of the blue cheese crust on top and briefly broil until just brown.

Assemble the plate:

TASTING ROOM

First, place a few spoonfuls of grits on a warm plate.

Then, place the tenderloin on top of that, followed by the ragout and the beets skirting the plate.

Spoon some of the reduced beet sauce around the plate.

18 North Second Avenue Walla Walla, WA 99362 Hours:

Heat the oven to 350 F. Cut the greens off and wash the beets. Season the beets with the olive oil, salt and pepper.

Make a pouch out of aluminum foil and wrap the beets. Place the pouch of beets on a bed of kosher salt and roast for 30 minutes (until a paring knife will pierce the beets with no resistance).

Gently wipe the skins off the beets with a towel.

Cut the beets in half and store in the refrigerator.

Reheat in chicken stock with butter. Salt and pepper to taste.

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Wall a Wall a Lifest yles 13

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Wine

By Myles Anderson / photos by Joe Tierney

The Evolution of College Cellars After living for three years in the mile-high city of Denver, which was full of wonderful experiences and painful accidents, my wife and I decided to find a peaceful place in the Northwest where our 6-year-old daughter could start first grade, and we could enjoy a slower pace of life.

I found a good spot at Walla Walla Community College, and the second phase of our lives began.

When we arrived in Walla Walla in 1977 (our developing wine cellar came via Allied moving van), we found the biggest excitement downtown was the recent opening of Merchants Ltd., which we soon found to be the gathering place for eating, drinking, purchasing and talking about wine.

Our good fortune continued when we were invited to a blind wine tasting on Nancy and Gary Figgins’ back patio. That gathering included local wine notables Bob Austin, Bob Woehler, Bill Preston and other connoisseur friends. Thus began our Walla Walla wine experience.

In the early ’80s we joined three other couples in making wine in our backyard, which eventually led Gordy Venneri, Alan Jones and me to open Walla Walla Vintners in 1995. We all kept

our day jobs and worked to develop what was then the eighth winery in the Walla Walla Valley.

In early 1999, the 19 producing wineries in the Valley were getting a lot of national attention. National food writers were visiting and reviewing the wines and liking what they were tasting.

The influence of Kyle Mussman, who renovated the Marcus Whitman Hotel, and Carl and Sonia Schmitz, who developed a world-class restaurant in the old Whitehouse-Crawford building, brought excitement to the possible growth of the tourist industry. The visitors wanted upscale food and lodging equal to the quality of the wines they were tasting and purchasing.

At this time I was completing my 37th year in education and was seriously thinking of retiring. I was approached by WWCC president, Steven VanAusdale, and was asked to research whether the emerging wine community needed,

and would support, an education program at WWCC. Thus, the seeds of the enology and viticulture program were planted.

The pioneer winemakers in Walla Walla (Gary Figgins, Chris Figgins, Rick Small, Marty Clubb, Ron Coleman, Roger Cockerline, Norm McKibben, Eric Rindal and Gordy Venneri) learned about winemaking the old-fashioned way — by trial and error. Casey McClennan was a University of California at Davis graduate, and Jon Abbott learned winemaking at Fresno.

I picked their brains and rattled their cages.

They gave me thoughtful, useful advice and fully supported the project.

During this time I also made some trips to U.C. Davis, Napa Valley Community College and Chemeketa Community College in Oregon to see what was taking place in their wine programs.

I reported my findings to Steve in October 1999, telling him of the consensus in support Continued on pg. 16 >

Left: Program students stomp Barbera grapes for port wine, to the amusement of onlookers. Right: Students process viognier grapes.

Wall a Wall a Lifest yles 15

Wine

<continued from pg. 15

of the college creating a two-year program that would have a hands-on and practical curriculum.

An educational program that would produce job-ready graduates who could grow grapes, craft wines and know how to sell and market wines was needed in our Valley and in the state.

Steve then asked me if I would develop and launch the program, as well as serve as the lead teacher. The decision was an easy one for me.

This was a dream come true â&#x20AC;&#x201D; my vocation had married my passion! The program was launched in January 2000.

As the vision began to turn into reality, we needed to find a perfect spot to showcase our teaching winery. This perfect site was on the corner of Tausick Way and Isaacs Avenue. The Community College Foundation made it all possible with a donation of that land.

Soon we had more than 270 private donations from industry alliances, private trusts and community organizations that totaled nearly $3 million. The city of Walla Walla donated 69 percent of the money needed to complete the project. The state Legislature kicked in about $1.5 million; the Port of Walla Walla, $450,000; the Washington Wine Commission, $175,000; and we secured a federal grant for close to $100,000, for a total of more than $5 million.

This final grant allowed us to beef up our culinary arts program and add a teaching kitchen.

After extensive negotiation, we leased land from the Port to establish the teaching vineyard, which the students planted and managed over time.

As we started to plan for our first class of students, we began the search for instructors and a local winery to host us until our facility was completed. The students made wine at Walla Walla Vintners until the wine center was completed.

We were fortunate to find Stan Clarke, a U.C. Davis grad and long-time Washington wine writer and winemaker, for the position of viticulture instructor, and Mike Moyer, a recent U.C. Davis grad, for the enology position.

Wanda Williams completed the staff when she joined the center as the program coordinator.

On Oct. 17, 2003, after three years of incubation and construction, the wine center officially opened. College Cellars, the not-for-profit teaching winery, was bonded and produced wines in 2003. The first student-made wines produced at Walla Walla Vintners went on sale in May 2004. There was much celebration when the 2002 Pepper Bridge Vineyard Cabernet Sauvignon went on sale.

Today, students are crafting wonderful and affordable wines and selling them at the wine center to help finance the teaching winery.

With the untimely passing of Stan Clarke,

and Mike Moyer leaving to join the winemaking team at Figgins Family Wines, College Cellars had to regroup.

As of this year, we have three new, dynamic faculty members in Tim Donahue, Jeff Popick and Sabrina Lueck, who are bringing new vigor to College Cellars.

We are proud to have 145 graduates of whom 98 percent are employed in the wine industry throughout the Northwest and beyond. We have many other students who enrolled to take select classes to hone their skills and become better employees in the industry. Walla Walla now claims to have 151 producing wineries â&#x20AC;&#x201D; and it is still growing!

The wine center has become one of the jewels in the crown of one of the 10 best community colleges in the country (according to the Aspen Institute). I am very proud of our community for its support of the wine center and its programs.

Myles Anderson is the interim director of the Enology and Viticulture Center at Walla Walla Community College. He can be reached at myles.anderson@wwcc.edu.

Wine center students stomp Barbera grapes for port wine. The high alcohol content in port wine will kill any bacteria.

16 Wall a Wall a Lifest yles

Celebrate THE HOLIDAYS WITH DUNHAM CELLARS! DECEMBER 2ND - 4TH

We are totally dedicated to each photographer’s personal vision.

FRIDAY - DEC. 2ND

Wine Club Reception 5-7 pm Members only- RSVP Required

Tastings 11-4 pm

..

SATURDAY - DEC. 3RD

• printing

Tastings 10-5 pm

..

SUNDAY - DEC. 4TH

• scanning

from humble beginnings, says interim Director Myles Anderson, the Enology and Viticulture Center and its own wine label, College Cellars, have had a meteoric rise.

Tastings 10-5 pm ..

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“The Passion is in the Bottle.” ™

NORTHSTAR WINERY Northstar Winery is dedicated to the production of ultra-premium Merlot, considered among the world’s best. Since our inaugural 1994 vintage, the Northstar winemaking team has sought to capture the pure fruit essence of the Merlot grape, and endow it with a balance of power and finesse that is rarely achieved by any grape variety.

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Wall a Wall a LifEST yLES 17

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AMAVi CELLARS 3796 peppers Bridge road (509) 525-3541 www.amavicellars.com 2. BASEL CELLARS ESTATE WiNERy 2901 old milton highway (509) 522-0200 www.baselcellars.com 3. BERGEViN LANE ViNEyARDS 1215 w. poplar st.

(509) 526-4300 bergevinlane.com 4. BUNCHGRASS WiNERy 151 Bunchgrass lane (509) 540-8963 www.bunchgrasswinery.com 5. CASTiLLO DE fELiCiANA 85728 Telephone pole road milton-freewater (541) 558-3656 www.castillodefeliciana.com 6. DON CARLO ViNEyARD 6 w. rose st.

(509) 540-5784 www.doncarlovineyard.com 7. DUNHAM CELLARS 150 e. Boeing ave.

(509) 529-4685 www.dunhamcellars.com 8. fiVE STAR CELLARS 840 C st.

(509) 527-8400 www.fivestarcellars.com 9. fORGERON CELLARS 33 w. Birch st.

(509) 522-9463 www.forgeroncellars.com 10. fOUNDRy ViNEyARDS 13th ave. and abadie st.

(509) 529-0736 www.wallawallafoundry.com/ vineyards 11. fORT WALLA WALLA CELLARS 127 e. main st.

(509) 520-1095 www.fortwallawallacellars.com

18 Wall a Wall a LifEST yLES

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12. GLENCORRiE 8052 old highway 12 (509) 525-2585 www.glencorrie.com 13. GRANTWOOD WiNERy 2428 heritage road (509) 301-0719 (509) 301-9546 14. L’ECOLE NO 41 WiNERy 41 lowden school road and u.s. highway 12 (509) 525-0940 www.lecole.com 15. LONG SHADOWS 1604 frenchtown road (formerly ireland road) (509) 526-0905 www.longshadows.com By invitation only. requests accepted on a limited basis. please call to inquire.

16. LOWDEN HiLLS WiNERy 1401 w. pine st.

(509) 527-1040 www.lowdenhillswinery.com 17. NORTHSTAR WiNERy 1736 J.B. george road (509) 524-4883 www.northstarmerlot.com 18. PEPPER BRiDGE WiNERy 1704 J.B. george road (509) 525-6502 www.pepperbridge.com 19. ROBiSON RANCH CELLARS 2839 robison ranch road (509) 301-3480 robisonranchcellars.com 20. SAPOLiL CELLARS 15 e. main st.

(509) 520-5258 www.sapolilcellars.com 21. SEVEN HiLLS WiNERy 212 n. Third ave.

(509) 529-7198 www.sevenhillswinery.com 22. SiNCLAiR ESTATE ViNEyARDS 109 e. main., suite 100 (509) 876-4300 www.sinclairestatevineyards.com

9 24

23. SPRiNG VALLEy ViNEyARD 18 n. second ave.

(509) 525-1506 www.springvalleyvineyard.com 24. SULEi CELLARS 355 s. second ave.

(503) 529-0840 www. suleicellars.com 25. SyZyGy 405 e. Boeing ave.

(509) 522-0484 www.syzygywines.com 26. THREE RiVERS WiNERy 5641 old highway 12 (509) 526-9463 info@Threeriverswinery.com 27. TERTULiA CELLARS 1564 whiteley road (509) 525-5700 www.tertuliacellars.com 28. TRUST CELLARS 202 a st.

(509) 529-4511 www.trustcellars.com

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29. VA PiANO ViNEyARDS 1793 J.B. george road (509) 529-0900 www.vapianovineyards.com 30. WALLA WALLA ViNTNERS Vineyard lane off mill Creek road (509) 525-4724 www.wallawallavintners.com 31. WALLA WALLA WiNEWORKS 31 e. main st.

(509) 522-1261 www.wallawallawineworks.com 32. WOODWARD CANyON WiNERy 11920 w. highway 12, lowden (509) 525-4129 www.woodwardcanyon.com 33. JLC WiNERy 425 B. st.

(509) 301-5148 34. SAViAH CELLARS 1979 J.B. george road www.saviahcellars.com 35. LE CHATEAU 175 e. aeronca ave.

Whiteley Rd.

18 Larson

To M

J.B. George Rd.

27

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Old Milton Hwy.

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36. REiNiNGER WiNERy 5858 old highway 12 509-522-1994 www.reiningerwinery.com 37. PLUMB CELLAR 9 s. first ave.

(509) 876-4488 www.plumbcellars.com 38. MANSiON CREEK CELLARS 9 s. first ave.

(253) 370-6107 www.mansioncreekcellars.com 39. WATERMiLL WiNERy 235 e. Broadway, milton-freewater (541) 938-5575 www.drinkcider.com 40. BLUE MOUNTAiN CiDER 235 e. Broadway, milton-freewater (541) 938-5575 watermillwinery.com 41. WALLA fACES 216 e. main st.

877-301-1181, ext. 2 www.wallafaces.com

Wall a Wall a LifEST yLES 19

Places

by

Diane Reed / photos by Diane Reed

What’s New in

2 W

There’s always something new happening in Walla Walla if you Know where to look

Lotus Clothing and Jewelry Design 19 S. Spokane St., Walla Walla 509-529-5495 Open Tuesday to Saturday, 11 a.m. to 6 p.m.; Sunday, 11 a.m. to 4 p.m. www.lotusclothingandjewelry.com Follow it on Facebook

20 Wall a Wall a Lifest yles

Lotus Blossoms

Stylish

When Hildi Neff and Kim Holland were students at Central Washington University in Ellensburg, they discovered an eclectic shop downtown full of treasures from India, Bali and Thailand. They loved the shop so much they bought it in 2003 and renamed it Lotus Clothing and Jewelry Design.

Their Ellensburg shop was so successful that Hildi and Kim started looking for a location for a second shop. After looking at a number of towns, they picked Walla Walla. The partners were impressed with the vibrant downtown and felt Walla Walla provided the bonus of having three colleges from which to draw customers.

They’d already built a strong customer base in the Valley exhibiting at the Whitman College Renaissance Fair and the Balloon Stampede. It didn’t hurt that Kim’s parents and three sisters live here. (Many days, Kim’s sister Julie welcomes customers to the Walla Walla Lotus store.)

The partners chose a charming storefront next to Stephenson Cellars on South Spokane Street, the former location of Anabelle’s Boutique.

The warm colors and high ceilings provide a serene setting for their line of handmade clothing, affordable gifts, fashion and fine jewelry, fabrics, wood carvings and housewares.

Hildi and Kim regularly travel to Bali, India and Thailand to buy directly from craftspeople and artisans. This personal connection also

enables them to keep their prices affordable and ensures that their suppliers work under humane conditions.

Hildi and Kim also commission clothing, housewares and jewelry based on their own designs. Much of their clothing is fashioned from recycled silk and rayon saris, and some pieces are hand-painted. Each item — every skirt, dress, hat, scarf and bag — is unique. Their one-of-a-kind fine jewelry is handmade from their designs and features carefully selected stones. They offer a wide variety of silver pendants, bracelets, earrings and rings.

Woodcarvings from Bali include distinctive handcrafted Buddhas, fish and birds. A selection of wall hangings, fabrics, rugs and pillows will add an interesting touch to your home décor.

Each piece of clothing, art or jewelry tells a story about the person who made it, and many of the artisans and craftspeople are pictured in the shop. Other offerings include handmade candles and soap, incense and selected accessories made in the Northwest.

Comfort for

Winter Fidji

Clarks

Merrell

OTBT

Earth

Continued on pg. 23 >

38082 CL

Top Left: Hildi Neff and Kim Holland of Lotus Clothing and Jewelry Design feature unique clothing fashioned from recycled saris. Bottom Left: Lotus Clothing and Jewelry Design carries a wide variety of clothing, jewelry, handcrafts and housewares from india, Thailand and Bali.

Bottom: Lotus Clothing and Jewelry Design features one-of-a-kind jewelry designed by Hildi Neff and Kim Holland, fashioned from hand-selected stones set in silver.

We Care About Your Comfort 613 N. Main Street Milton-Freewater 541-938-5162

Open 8am to 6pm Monday-Saturday

saagershoeshop.com

Wall a Wall a LifEST yLES 21

Walla Walla Pickers’ Paradise 37 W. Poplar St., Walla Walla 509-525-3677 Open Tuesday to Friday, 10 a.m. to 6 p.m.

Saturday and Sunday, 10 a.m. to 5 p.m.

Follow it on Facebook

22 Wall a Wall a Lifest yles

Places

<continued from pg. 21

Everything Old is New Again For those who love the television program “Storage Wars” but don’t have the time to hunt down treasures, Pickers’ Paradise has done all the work for you. Owners Gary and Melissa Stack, who run the shop with their daughters Kelsey and Kaylee, comb a wide range of sources, including auctions, estate sales and abandoned storage units around the region and as far away as Portland and Spokane.

Contrary to the television program, Gary says, only about one of 30 units contains a treasure. Competition at the storage auctions has increased, but, by “picking” everywhere, they’re able to offer a wide variety of affordable antiques, collectibles and lightly used merchandise.

Gary and Melissa started out as collectors but decided they needed an outlet for their growing collections.

Their daughters share their love of treasures. You’ll get a warm welcome from Kelsey at the shop, and Kaylee, a college student, keeps the Pickers’ Paradise Facebook site up-to-date with pictures of new inventory. But you might not want to wait for updates, because their inventory moves quickly.

You’re sure to find something to please your style and pocketbook among their diverse and eclectic offerings — furniture, toys, artwork, old trunks, clothing, pottery, Depression glass, tools — you name it, and sooner or later they’ll have it.

Their prices are sure to appeal to even the thriftiest shoppers. Their

yard-sale room is full of inexpensive household items, a perfect place for college students to pick up a microwave or some nifty stuff for their dorm room. A clothing room is stocked with gently used and affordable outfits and shoes.

The shop’s ever-changing inventory is supplied by its adjacent warehouse. There are new and seasonal offerings perfect for holiday decorating and gift-giving. They have a wide selection of $3 DVDs to enjoy on those wintry nights.

Pickers’ Paradise also accepts a limited number of consignments depending on its current inventory. It’s a good idea to call ahead to see what it might be interested in.

Continued on pg. 24 >

Far Left: There’s something for everyone at Pickers’ Paradise.

Dream it.

Do it.

Northwest FCS has provided financing to rural America for more than 90 years.

It’s all we do. Contact us today.

• Farm and ranch financing • Country home loans and hobby farms • Lot loans and future homesites

Abby VanderPlaat

40529

509.525.2400 or 800.333.5862

37859

Wall a Wall a Lifest yles 23

Places

<continued from pg. 23

Picture This If you’ve admired the large-format photos on the walls at Public House 124, Graze or Backstage Bistro, you’ll agree they make a bold artistic statement. Those dramatic pieces were printed at Focus House Digital on Boyer Avenue. At Alan Jones’ compact and inviting digital photo lab, the walls feature stunning black-and-white photos created on his state-of-the-art printers.

Above: Focus House Digital’s large-format printer produces high-quality prints and photographs. Below: Alan Jones of Focus House Digital offers personal service and high quality art and photographic prints.

Jones produces high-quality pigmented archival prints (Giclée) and canvas prints from digital photographs or scans. Canvas prints can also be “wrapped” on stretcher bars and hung without frames. He can also produce meticulous prints from original artwork.

The creative force behind all this technology is Jones himself, whose personal approach unlocks these tools for his customers. He values direct communication and invites you to sit down and talk about your project, whether for business or for personal use. He has also printed several shows for fine-art photographers.

Jones has been a photographer for years and was an accomplished darkroom artist before he transitioned to digital photography and digital printing. The evolution of digital printing technology allows him to produce large-format prints on archival paper and canvas comparable or superior to conventional prints.

Unlike prints made in a conventional darkroom, the finished pieces can last for 90 to 100 years with minimal fading.

24 Wall a Wall a Lifest yles

An important component of Jones’ business is restoring vintage photographs. Many of us have cherished black-and-white and color photos of our ancestors and our families that have been damaged or have faded over time. Jones can restore them, bringing life to discolored prints. He’s even able to reconstruct missing parts of a photograph. Another service he offers is scanning 35mm slides, negatives and prints and archiving them onto CDs or DVDs. Jones is well known in Walla Walla. He came to the area in 1982 (his mother’s family farmstead is in Weston). He owned the Ice-Burg DriveIn for 10 years, started Coffee Cravings and was formerly a partner in Walla Walla Vintners. He still owns Cat’s Paw Demolition and Salvage, which supplies materials for his woodworking projects — he builds custom tables, bars, counters and furniture for businesses and homes.

Diane Reed is a freelance writer, photographer and observer of life. If you know about something new in W², email her at ladybook@earthlink.net. Between columns and when the spirit moves her, she blogs at www.ponderingsbydianereed.blogspot.com.

Focus House Digital 11 Boyer Ave., Walla Walla 509-876-2493 Open Tuesday to Friday, 10 a.m. to 12:30 p.m. and 1:30 p.m. to 6 p.m., or call for an appointment www.focushousedigital.com

235 E Broadway Milton-Freewater, OR (541)938-5575 watermillwinery.com

Open For Tasting Mon-Sat 11am-4pm

An Apple a Day...

235 E Broadway Milton-Freewater, OR (541)938-5575 drinkcider.com

My Grandmother’s Garden

ON WOODW CANYON WOOD WARD CANY tasting room open daily

Cabernet Sauvignon Syrah • Sémillon Bruno’s Blend Red

40556

Now open for the Holidays

Introducing Ferraro Specialty Foods

ALSO OFFERING PRIVATE TASTINGS BY APPOINTMENT

– and now offering –

Bruno’s Blend White

Open Tuesday-Saturday 10-6, Sunday 12-4 2946 S. Third, Walla Walla 509-529-0405 • 509-200-3322

11920 W. Hwy 12, Lowden Walla Walla Valley 40557

43148 CL

Handmade Italian Foods Meatballs, biscotti, pan forte, pastries & more.

Gift Shop & Greenhouse Linens, candles, home & garden decor – plus handmade holiday wreaths and container plants.

37856

40850

38295

One Glass at a Time

www.woodwardcanyon.com 509-525-4129

Tasting Room open daily 11am - 5pm and by appointment.

1793 J.B. George Rd. Walla Walla 509.529.0900

go to vapianovineyards.com for more information Wall a Wall a LifEST yLES 25

People

by

Elliot LaPlante / photos by Kimberly Miner

My Favorite Things with Julia Russell Julia (Spanish pronunciation) Russell, owner of Mansion Creek Cellars, has a contagious zest for life and impeccable taste. Julia has always had a love for fashion, as her closet can attest. Julia wore her first piece of designer clothing when she was 15 years old — a luxurious Chanel top and skirt. She dressed in this outfit for a society dance to “impress all the boys,” and says she felt as if she was on top of the world. She mixes designer labels like she mixes socially — effortlessly and with much grace and class. Julia’s family is closest to her heart. Here are some of her very favorite things:

Clothes

Jeans: Yves Saint Laurent and J Brand.

Underwear: La Perla. Watch: Rolex.

Evening bag: Chanel. Heels: Jimmy Choo, Chanel and Yves Saint Laurent ... how can you choose just one!? Favorite designer: Chanel or Valentino.

Shop all of them! Favorite accessory: Pearls.

Destination shopping: Seattle, NYC and Madrid. Travel necessity: Cashmere sweater and red lipstick. Number of evening gowns: 125.

Number of heels: 180 pairs.

Beauty Products

Inspiration

Artist: Erte (French painter who did all the Vogue models).

Favorite getaway: Spain. Charity: Anything that helps children.

Broadway play: “Chicago.” Bottle of wine: Mansion Creek Cellars, of course — Cabernet Sauvignon. Unavoidable indulgence: Chocolate.

Local restaurant: Mama Julia’s kitchen! Movie: “Gone With The Wind.”

Person: My husband. Secret source of inspiration: My children.

26 Wall a Wall a Lifest yles

Moisturizer: St. John’s body moisturizer. Hairspray: None. Lipstick: Lancôme.

Perfume: Ysatis by Givenchy. Foundation: Chanel. Toothpaste: Multicare Whitening by Crest. Nail polish color: Pure Red

by Estee Lauder. Shampoo: Bumble&Bumble.

Who cuts your hair: Kyle at The Beehive Cut & Color Bar. Mascara: Lancôme High Definicils.

Eye shadow color: Lancôme blue-greys.

Julia Russell

Home

Where do you live: Waldhiem Mansion.

Décor: Early colonial revival. Sheets: 1,000 thread count HCL Limited. Favorite flowers: Roses.

Fresh food you always have lots of: Fruits and vegetables. Favorite gadget: Immersion blender.

Cocktail: Hendricks Gin martini, straight up with lots of olives.

Favorite part of your home: The formal living room.

Travel

Countries visited: United States, Spain, France, Italy, Russia, Norway, Finland, Poland, Mexico, Germany, Sweden, Yugoslavia, Portugal, England.

Favorite type of food: Paella.

Favorite hotel: The Ritz-Carlton.

Airplane necessity: Toothbrush and moisturizer. Dream travel location: Australia. Airline: British Air.

W A L L A W A L L A C L O T H I N G C O M P A N Y

Warm-up to Winter!

Winter is on it’s way.... we’ll keep you warm with our cozy collection of this season’s must haves - new inventory arriving daily!

. Cozy Sweaters . Warm Winter Coats . Scarves, Hats & Gloves . Boots & Shoes 103 EAST MAIN D O W N TO W N WA L L A WA L L A 509.525.4783 WA L L AWA L L AC L OT H I N G . C O M O P E N 7 D AY S A W E E K 40514

Wall a Wall a Lifest yles 27

Events

By Elliot LaPlante & Melissa Chrisp

Top Ten Holiday Happenings 1. Start a New Tradition

There is nothing quite like creating your own holiday tradition to add your own touch to the holidays. It could be making an advent calendar from scratch for a friend, decorating the tree with family — perhaps each year adding a meaningful ornament — or making homemade eggnog. Whatever the tradition is, begin it this year. It could make each holiday season more memorable.

2. Work on Your Triple Toe Loop The YWCA ice-skating rink is the perfect place to ride out the wintery weather outside. Pile on thick long socks (for comfort in those boots), your warmest hat and mittens and gather up your friends and family. After a few laps around the rink, slide on over to Colville Street Patisserie for a mug of Walla Walla’s best hot chocolate (it’s like drinking a gourmet candy bar!) before heading home.

3. Best Thing About a Snow Picnic — No Ants!

Change up the traditional sledding trip by adding a snow picnic. Once you have your sleds ready, pack a warm to-go meal and head to the sledding hill. The best picnic food to accompany sledding has to be hot soup packed in your favorite thermos, thick, hearty bread, cookies and a festive drink. Lay down a tarp, cover it with a cozy blanket and enjoy a picnic out in the snow! Insider tip: head over to Pioneer Park or the Walla Walla YMCA — both have great sledding hills, and lots of space for a picnic.

4. Chill-Axing

There is something magical about cutting down your own Christmas tree. The whole experience is an adventure — from scoping out the woods to bringing down the tree, strapping it to the roof of your car and proudly setting up in your living room. So bundle up and head out into the cold, and don’t forget your snowshoes! Permits are required by most national forests, so do your homework first. Check out fs.fed.us/r6/uma/passes/christmas_tree_permits.shtml

5. Host an Ugly Christmas Sweater Party For a fun and unusual holiday-party idea, why not host your very own “Ugly Sweater Christmas Sweater Party” this year? The fun begins with a trip to Goodwill or to your mom and dad’s — or even your own — closet, where those truly awful sweaters live. Guests unleash their inner Marge or Homer Simpson, adorn themselves in wonderfully hideous Christmas attire, sip some festive grog, eat holiday snacks — and maybe even make their very own gingerbread house. Think of the Facebook possibilities! Photo by Elliot LaPlante.

28 Wall a Wall a LifEST yLES

6. Movie Marathon Madness

If the weather outside is too frightful, stay in and give yourself permission to catch up on all of your favorite Christmas films — and perhaps a few classics you have yet to see. Invite friends over or cozy up next to your loved ones. Christmas cookies and homemade apple cider will send your blood sugar soaring, but hey, you’ll feel great for the first 20 minutes. Let the feel-good movies roll!

7. Christmas Theater

9. Get Warm and Cozy This time of year is exciting and fun, but let’s face it, with so many festivities to attend, it’s easy to get a mite stressed out.

We recommend you take time to chill out and curl up next to a fire. Grab your favorite Christmas story (we like David Sedaris’ “Holidays on Ice”) and watch the snow drift down outside your window.

Be sure to catch at least one of the holiday performances presented in the Walla Walla Valley this year. A must-see is “The Nutcracker,” performed by The Mid-Columbia Ballet and the Walla Walla Symphony at Cordiner Hall, on the Whitman campus in Walla Walla. Details: wwsymphony. com. Another event sure to put you in the true Christmas spirit is a performance of Handel’s “The Messiah” at the Walla Walla University Church, on the Walla Walla University Campus. Details: 509-527-2561.

Photo courtesy of Mid-Columbia Ballet.

8. Spread Some Holiday Cheer

One of the most important things you can do this season is to give back to your community. This could include volunteering at a local food bank, holding a “toy drive” in your neighborhood, or sending a gift through Operation Christmas Child (For more information, contact samaritanspurse.org/OCC).

Peter Swant 509.520.1120

www.peterswant.com CRRS • SRES • Realtor/Broker Realtor of the Year 2011 Past President WW Association of Realtors Local Businessman for 35 years in Walla Walla Multi-Million dollar Sales Producer since 2002

Make plans to check out the Christmas lights in Walla Walla’s neighborhoods — we hear the area around the Walla Walla Clinic is consistently spectacular — and watch the lights and decorations twinkle. Or pile into the car and discover your own holiday decoration hotspots. Photo by Jeff Horner.

415 McKinley St., WW • $419,900

Beautifully renovated 5+ BR, 3 Bath Craftsman Overlooking Historic Park; Tiled Gas Fireplace; Kitchen Features Granite Countertops; Fully Finished Basement w Lg Laundry & 2 Bedrooms w/ Egress Windows + Full Bath; Lovely Fenced Backyard w/ Garden Space. #109288

903 E Alder , WW • $298,000

Beautifully Restored, 4 BR, 2 Bath, 1906 Craftsman; Featuring Original Wood Trim Around Windows & Doorways; Efficient Kit w Stainless Appliances; Fenced Yard w Garden, Patio, & Potting Shed; 1 Yr. Home Warranty Included! #109289

41052 SL

10. All Lit Up

Your “hometown” realtor committed to making Walla Walla your home too!

Wall a Wall a LifEST yLES 29

Around the Valley

by

Diane Reed / photos by Colby Kuschatka

One-of-a-Kind Waitsburg Lifestyles has been hearing that things are really buzzing in Waitsburg.

New businesses seem to be popping up all over the place.

We took a field trip to check out recent developments in the town whose slogan is, “One of a kind.” In that spirit, you know you’ve arrived when you spy Izzy the Camel on the outskirts of town. Izzy may be the most famous resident of Waitsburg — he even has his own Facebook page.

Waitsburg has always been known as a green oasis in the Palouse, with friendly people and a penchant for family fun. Already a popular foodie destination, known for the Whoopemup Hollow Café, Laht Neppur Brewery and jimgermanbar, the town is flourishing with new restaurants, lodging and hangouts providing even more reasons to get away to Waitsburg. If you ask folks to explain the renaissance, you’ll keep hearing the phrase, “Waitsburg vortex”— it describes the uncanny ability of this beautiful and welcoming town to attract interesting people and diverse businesses. Folks who’ve come here from the West Side and further afield love the laid-back feeling of a town that knows how to relax, and they respect and strive to preserve its authenticity.

The best way to understand why so much is happening in Waitsburg is to take it all in — taste what’s new and spend a night or two.

Along the way, you’ll see what the buzz is about at this crossroads community, and it’s much 30 Wall a Wall a Lifest yles

more than the intersection of two highways.

Start with a cuppa at Coppei Coffee on Main Street, Imbert Matthee’s café next to The Waitsburg Times newspaper office — he’s the publisher. The spacious café, with its brick walls, high ceilings and comfortable seating, encourages you to stay awhile.

Matthee is the artist responsible for a largerthan-life mural featuring a genie holding a tray of coffee. The mural is a riff on an old orange-crate label with coffee cups replacing the oranges.

While you’re there, check out the old printing presses and linotype machine in the back room.

Grab a seat on one of the comfy chairs and fire up the free Wi-Fi. The café features its own Walla Walla Roastery Coppei Blend. And how about a crumpet or lox (smoked right on premises) and bagels with herbed cream cheese, onion, tomato and capers? And that’s just a couple of the breakfast offerings.

Lunch offerings include homemade soups, panini, salads, personal pizza and ice cream.

Matthee plans to offer music on weekends, focusing on acoustic, folk and bluegrass — “unplugged” music that works in this inviting space.

If you’re looking for a hearty breakfast with a retro flavor, check out Betty’s Diner on Preston

Avenue. Tiffany Laposi and Bart Baxter’s diner features black-and-white tile floors, a jazzy counter and lots of memorabilia from the ’50s.

Betty’s offers stick-to-your-ribs specialties like eggs Benedict, pancakes and loaded hash browns. Lunchtime offerings include hamburgers, fries and milkshakes. The burgers are named after ’50s cars, like the ’53 Corvette (bacon cheeseburger) and the ’57 Chevy (topped with jalapenos and pepper jack cheese). They also offer the Hound (hot) Dog, a variety of pizzas and grilled sandwiches.

For the daring, try the “Hearse Burger” — two hearty burgers flanked by large helpings of fries. You’ll soon figure out the reason for the name.

Another addition to bustling Main Street is The Anchor Bar, one of the latest ventures of winemaker Charles Smith, managed by Larry Davidson. This place is easy to find. Just look for the black-and-white American flag art installation that ornaments the building’s façade.

The bar is cool and quirky, with a gigantic elk-horn chandelier crafted by Mickey Richards of Northwest Antler Design, custom-designed fans, and walls adorned with large-format photos of performers like Carl Perkins, Wanda Jackson and Howlin’ Wolf.

The Anchor features live music and a rockin’

527 E. MAIN WALLA WALLA, WA 99362

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dance floor, or, if that’s too physical for your tastes, try your luck at pinball and foosball.

The bar food includes hamburgers, sloppy Joes, hot dogs and tamales, all from organic local sources.

Of course, the latest Charles (Bieler) and Charles (Smith) wines are available, as well as a selection of beers on tap and premium liquors.

Follow The Anchor Bar on Facebook to tap into its live music performances. You might even catch the Wicker Chair Winos, a musical collaboration of Davidson and Seattle Times/ Walla Walla Union-Bulletin wine columnist and wine critic Paul Gregutt.

Another newcomer to Main Street is La Monarca, Jose Reyes and Maria Espinoza’s restaurant. Their Walla Walla taco wagons have consistently won the “Best of the Best” award for taco wagons in Walla Walla. Their fans will enjoy an opportunity to sit down in this unpretentious restaurant and enjoy authentic Mexican fare, including their best-selling Walla Walla tacos, burritos and tortas. The breakfast burritos are already garnering a loyal following.

Where can you stay overnight? There are several new places, including Paul and Karen Stanton Gregutt’s two renovated Waitsburg Cottages — Three Maples and The Tea House.

Continued on pg. 32 >

Waitsburg Times Publisher Imbert Matthee has opened Coppei Coffee next door to the newspaper office.

photo by Ashley Mullen Photography

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Around the Valley

<continued from pg. 31

These fully equipped vintage cottages have the warmth and charm that befits this architecturally rich town.

Three Maples features two queen suites with private baths. The Tea House reflects a Japanese influence, soft and serene, with two baths, two queen bedrooms and a queen sleeper sofa.

The homes feature full kitchens. (You’ll even find carrots in the fridge to feed Izzy.) The cottages come stocked with a selection of wines.

Choose one complimentary bottle, and, if you want another, all you have to do is replace it with something just as interesting. Check their website for special packages.

Matthee has opened six guest rooms with shared baths in Seven Porches, his 1912 home just down Main Street from Coppei Coffee. They are a reasonably priced and cozy place to stay. These are just the latest additions to lodging options.

For more, visit the city of Waitsburg’s website.

It lists a wide variety of lodging, restaurants and shops, and includes links to their websites.

After you hit the quaint shops downtown and take a walking tour of Waitsburg’s architectural heritage, there’s still more to do. Nearby Dayton offers a wide variety of shops, restaurants and wineries. For outdoor enthusiasts, the skiing is fabulous at Ski Bluewood outside Dayton.

Under the ownership of the Stephenson family, Bluewood has undergone a major revival and continues its tradition as an exciting skiing destination right in our own backyard. Watch

Ski Bluewood has reopened under new owners and will be ready with top-notch runs for skiers and snowboarders alike. Photo by Bill Peal Courtesy of Ski Bluewood.

Winemaker and marketer extraordinaire Charles Smith saw the need for a fun, upscale beer-and-burger joint in downtown Waitsburg and obliged with The Anchor Bar.

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its website for upcoming special events and promotions.

Public transportation to the slopes is available from Dayton — call Ski Bluewood for schedules. If you’d rather not wait in line for lift tickets, pick them up at Coppei Coffee and grab a cup of java to go.

Of particular note is the ski area’s special promotion, “Bed, Breakfast and Bluewood,” which includes three Waitsburg lodging choices.

Packages include a night’s lodging, continental breakfast and lift tickets — perfect for individuals, couples and families. For the package’s Waitsburg accommodations, contact Nothing New Lodging, Pamela Jane’s Vacation Rental or Waitsburg Cottages for pricing.

Waitsburg is a charming and relaxing getaway. Sure, we know you can get there in less than a half hour from Walla Walla. But just pretend you’ve traveled a long distance to get to this eclectic town. After all, folks from Seattle and elsewhere have already discovered this gem.

And you don’t have to battle traffic or mountain passes to get there. Come for the day, or stay for the weekend. You’ll find Waitsburg is nostalgic and new — a place for foodies, fun and downhome friendliness — truly one of a kind!

Continued on pg. 34 >

Above: Karen and Paul Gregutt’s Waitsburg Cottages are two comfortable and charming options for lodging in town.

Below: Bart Baxter and Tiffany Laposi serve up hearty, retro fare in a ’50s-style atmosphere at Betty’s Diner.

Wall a Wall a Lifest yles 33

Around the Valley

<continued from pg. 33

The Anchor Bar 128 Main St., Waitsburg 509-337-3008 www.theanchorbar.net Follow it on Facebook Open Monday, 5 p.m. to 9 p.m.; Wednesday to Sunday, Noon - Midnight.

Betty’s Diner 114 Preston Ave., Waitsburg 509-337-6098 Follow it on Facebook Open Monday, Wednesday, Friday, 6 a.m. to 4 p.m.; Thursday and Saturday, 7 a.m. to 4 p.m.; Sunday, 8 a.m. to 2 p.m.

Coppei Coffee 137 Main St., Waitsburg 509-337-6631 Follow it on Facebook Open Monday, 6 a.m. to 12 p.m.; Tuesday to Friday, 6 a.m. to 4 p.m.; Saturday, 8 a.m. to 4 p.m.; Sunday, 8 a.m. to 2 p.m.

La Monarca 206 Main St., Waitsburg 509-337-6061 Open seven days a week, 10:30 a.m. to 8:00 p.m.

Wild is the word for The Anchor Bar’s appointments, including this elk-horn chandelier.

Nothing New Lodging 214 Main St., Waitsburg 509-337-6393 www.nothingnewlodging.net

Pamela Jane’s Vacation Rental 238 W. Fifth, Waitsburg 509-337-8876 www.pjsvacationrentals.com

Seven Porches 329 Main St., Waitsburg 509-378-9212 206-794-7516

Ski Bluewood North Touchet Road, Dayton 509-382-4725 www.bluewood.com Follow it on Facebook

Waitsburg Cottages

For Waitsburg lodging, dining, shopping and events: www.cityofwaitsburg.com/Tourism 34 Wall a Wall a Lifest yles

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History

by

Diane Reed / photos by Joe Tierney

Claro Bergevin

Left: Monument marking the Frenchtown Cemetery at Frenchtown Historic Site. Right: Claro Bergevin – athlete, soldier, farmer and keeper of the French legacy of the Walla Walla Valley holds a photo of himself as a young Marine destined to land in Iwo Jima. Photos by Diane Reed.

Roots of the Valley Claro Bergevin is a striking man, with a twinkle in his eye and an easy grace and charm that hint at his French ancestry. His family’s roots run deep in the Walla Walla Valley.

Decades before the founding of Walla Walla, a cluster of French Canadian settlers took up residence in the Valley west of present-day Walla Walla. One of the first to come, fur trapper Joseph LaRocque, built his small cabin in the area around 1824. By the time the Whitmans founded their mission in 1836, he had been joined by other French Canadian families, and the settlement of a dozen scattered homes had been dubbed Frenchtown. Many of the early French settlers were Métis — the children of French and Indian parents. Another group of French Canadians arrived shortly before the founding of Walla Walla in 1859, and among those newcomers were the Bergevin brothers — Louis, Joseph, Damase and Clement.

There are very few remnants of Frenchtown today, but there has been a successful effort to commemorate its place in our history at the

Frenchtown Historic Site on Old Route 12, eight miles west of Walla Walla. The site includes the Frenchtown cemetery (1864–93), where many of the early settlers are buried — the monument there lists names such as Remillard, St. Dennis, Dauphin, Gagnon, Allard, Raymond and Bergevin.

It includes the final resting place of their Métis and Indian wives, as well. From 1853 to 1910, it was also the site of the St. Rose of Lima Mission.

Across the highway from the mission and cemetery location is a monument marking the site of the Battle of Frenchtown (Dec. 7–10, 1855), which pitted the Oregon volunteers against the local Indian tribes. During the battle, the chief of the Walla Walla Indians, Peo Peo Mox Mox, was killed near the LaRocque cabin.

Claro Bergevin, grandson of Damase and son of Clement Bergevin, is a third-generation descendent of these French pioneers.

M or e i n for m at ion ab out F r e nc htow n a nd the batt le is ava i lable at www.frenchtownpartners.org.

LIFESTYLES: When did the Bergevins come to the Walla Walla Valley?

BERGEVIN: The first two Bergevin brothers who came here were Louis and Joseph — that was in 1858. They came from Ste. Timothee, Quebec, Canada. They came by ship around Cape Horn and landed in ’Frisco. Then they worked their way up here from the Willamette Valley.

Their brothers, Clement and Damase (Claro’s grandfather), followed in 1864, coming crosscountry by horse and wagon from Quebec. You see, the gold mines were starting in Montana and Idaho. What they did was transport supplies on pack horses and mules — Walla Walla was the leading city in the Northwest for supplies.

Continued on pg. 36 > Wall a Wall a Lifest yles 35

History

<continued from pg. 35

Supplies were shipped up the Columbia River to Wallula then brought to Walla Walla. Then the pack trains went out of Walla Walla — I imagine there were 30 pack trains operating out of Walla Walla at the time. They went to mines and forts in Montana, Idaho, and as far as Nevada. It was a pretty tough business — holdups were common, and the weather could be rough. In fact, Louis and Joseph almost died in a blizzard on Lolo Pass.

LIFESTYLES: Where did the Bergevins settle in the Valley?

BERGEVIN: Louis bought the first family land (140 acres) in Frenchtown for $17 an acre in 1864, and it still belongs to the Bergevins — my son Terry farms it. It was named a Centennial Farm in 1989 because it had been in the family for more than 100 years.

LIFESTYLES: I understand some of the early French settlers who came to the Valley were Métis (half Indian). Was your family Métis?

BERGEVIN: No, but Louis Bergevin’s wife, Celena Forest, was part Indian, and she ended up with allotments on the Umatilla Indian Reservation. And a number of the Frenchtown people married Indians after they arrived.

LIFESTYLES: Were the other French Canadian families in the pack business?

BERGEVIN: Some were, and some started farming. In the 1870s, Damase and Clement also rafted logs down the Snake and Columbia rivers.

Some of the logs were made into ties for the Dr. Baker Railroad (1871–83), which ran between Wallula and Walla Walla. But the Bergevins pretty much settled down to farming by the 1900s.

LIFESTYLES: Did you grow up farming?

BERGEVIN: Yes, my dad, Clem, farmed 3,000 acres. It took a lot of men in those days.

There weren’t any tractors, they just had horses and mules. He raised Herefords for years. They won a lot of awards, and all our sales were very successful. When we stopped raising cattle and sold them all in 1969, one of our bulls brought $5,000.

Beginning in 1935, my dad also provided what they called “remount horses” for the U.S. Army. The Army loaned ranchers stallions as sires, and, in return, the Cavalry would come around periodically to pick out horses for their needs. My father, Clement, was the only rancher in the area to house these stallions. One of them was an Arabian named Surabia. There was also Duto, a grandson of Man o’ War. When the Army ended the remount program after World War II, my dad bought several of the stallions, including Surabia. Those bloodlines are still running

through horses in the Valley.

LIFESTYLES: There seem to be a lot of Bergevins in the Valley. I understand Bergevin Lane Vineyards is run by the Bergevin family, and it has recently planted a vineyard on some of the original Bergevin land in Frenchtown.

BERGEVIN: It’s run by the Gary Bergevin family — he’s my cousin. They founded Bergevin Lane Vineyards in 2002.

I guess there are more than 100 Bergevin descendants in the area. We’ve had a number of family reunions over the years, and Bergevins have come from all over the country. We’re planning another reunion next year.

LIFESTYLES: How long have you been involved in the effort to preserve Frenchtown?

BERGEVIN: My dad started this 40 years ago, tried to get something done with the cemetery. He was president of the Frenchtown Rendezvous, which was an annual gathering of descendents of the Hudson’s Bay Company employees and other French who settled in the Valley. We still hold the rendezvous at Frenchtown Hall in Lowden every year. My wife, Betty, and I were on the board of Frenchtown Hall for 18 years. Now I’m on the board of the Frenchtown Historical Foundation, which has been working

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36 Wall a Wall a LifEST yLES

real brotherhood. We were among the first to land at Iwo Jima. It seemed like every tank I was in got knocked out. One tank threw a track, and another ended up with a bent barrel and a hole big enough to see inside.

You know, we’ve had 27 reunions of the brotherhood of 21, three of them here in Walla Walla.

LIFESTYLES: What did you do when you got out of the service?

BERGEVIN: After I got out of the military, I farmed with my dad. We had about 400 head of Hereford cattle and grew hay, grain and sugar beets. I farmed right up until 1970, when my oldest son, Terry — my wife, Betty, and I have five children — was able to run the farm on his own. I managed a new chemical fertilizer plant in Touchet and helped my son part time.

LIFESTYLES: When did you retire?

BERGEVIN: In 1991, but I planted a crop of asparagus in 1985 so it would be ready when I retired. I helped start the Washington Asparagus Board in 1991.

I’ve been on the Walla Walla Planning Commission and the school board. I’ve always been active in the fair. I was the parade marshal for the Walla Walla Fair in 1995. I rode in the Hamley saddle that my dad gave me in 1938. You know, he was the parade marshal in 1962.

Of course, I try to keep up the family history, but most of all, I enjoy spending time with my family and friends.

Diane Reed is a freelance writer, photographer and trained historian.

She blogs about the Walla Walla Valley at www.ponderingsbydianereed.blogspot.com and you can reach her at ladybook@earthlink.net.

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to preserve the history of the area. Now that the Frenchtown Historic Site is open, we’re working on raising money to build a log building, hope to have it built in a year or so.

LIFESTYLES: I understand that for many years there was a Catholic Church at Frenchtown.

What happened to it?

BERGEVIN: The St. Rose of Lima Mission church was built on Marcel Gagnon Sr.’s land in 1876. After it closed, it was sold to a fellow in 1910 for $10, and he used parts of it to put up a store at Ninth and Chestnut. Part of the building is still there.

LIFESTYLES: Tell me about yourself.

Where did you go to school?

BERGEVIN: I went to Whitman Station School for first through eighth grades. There were only three students some years, and one of them was my twin sister. Then I went to Wa-Hi, where I went out for track. You know, I still hold the record at Wa-Hi for the 440-yard dash. I set it in 1941. I even held the state record for 19 years. I went to WSU on a track scholarship, but in 1943 I enlisted in the war.

LIFESTYLES: Where did you serve?

BERGEVIN: I was in the Marine Corps.

I was a tank driver in the 5th Tank Battalion, Company B. We had 21 men and one officer — a

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health lifestyles in the walla walla valley

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Wall a Wall a LifEST yLES 39

Health

by

Janna Dotolo / photos by Greg Lehman

Just Us Girls Supporting Walla Walla’s People What would you do if you or a family member were diagnosed with cancer? Would you be able to pay the medical bills and still be able to afford rent, your children’s education, or even food?

When Amy Vixie’s father was diagnosed with cancer, it was devastating to their family because he was self-employed and didn’t have health insurance. They had to go on food stamps and depended on aid from their church.

After experiencing her father’s battle with cancer and seeing friends and clients at her salon suffer from the same disease, Vixie decided to found an organization that could make a positive on impact the local community, an organization that would later be known as Just Us Girls Helping, or J.U.G.S. Vixie came up with the idea of selling and applying pink hair extensions at a private party at her salon to raise funds for local patients un40 Wall a Wall a Lifest yles

dergoing treatment for breast cancer. All of the funds raised at the party were then donated directly to the patients in need.

“People like to see that direct impact,” says Vixie. “One hundred percent of what we raise is going to cancer patients and their families.

Donating money directly to individuals who really need it can make a huge difference and can really impact their lives. Because, when they’re going through this, the last thing they want to worry about is whether they have enough money to feed their kids or pay their electric bill.”

J.U.G.S. raised money for approximately five years before it became an official nonprofit organization in October of 2009. In that same

year, J.U.G.S. members walked in the Parade of Lights beside an old, horse-drawn wagon that was covered in lights and paper stars that bore the names of local cancer survivors. J.UG.S.’ participation in the parade showed the public that the organization strives to celebrate life.

It was also in 2009 that the provocative and memorable name J.U.G.S. was thought up, as well as when the first board was created. The board includes vice president, treasurer and cancer-survivor Traci Jensen, who was recruited to lend her business and personal background to the organization.

“J.U.G.S. really stands for a community coming together,” says Jensen. “Our mission state-

health

ment says we are an organization that strives to positively impact our local community through awareness, strength, courage and hope for a cure.

If we can help take just a little bit of the burden away, then that’s the impact we’re looking to make in the lives of cancer patients and survivors. It’s the same kind of support you’d want, and the kind of help you might need, if you were in their situation.”

When Mardi Hagerman, a community resource nurse for Providence St. Mary Regional Cancer Center and a client of Vixie’s salon Four Feathered Sparrow, got her in touch with the Downtown Walla Walla Foundation, J.U.G.S. took to Main Street and developed the annual “Paint the Town Pink” fundraising event.

The day-long festival, which takes place in mid-September, features merchant booths that offer pink hair extensions and feathers, face-painting, mask decorating, palm reading, pink fingernail painting, chair massages, a photo booth, pink cotton candy, pink cupcakes, pink pony rides and more. The funds are donated to the local Cancer Special Needs Fund, which is endorsed by Providence St. Mary’s Medical Center.

Far Left: Lisa Colville of Bliss Spa and Salon. Above: Abby, 5, and Lois Lundgren get prettied up

by Macy’s Chelsey Stevens.

Continued on pg. 42 >

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Health

<continued from pg. 41

“We’re trying to have a positive impact through fundraising that’s not only meaningful, but fun, too,” says Vixie.

J.U.G.S. also sponsors Lather, Rinse, Defeat: a fundraising competition modeled after the Bravo TV show “Sheer Genius” that joins hairdressers and salons together from all over Walla Walla.

The month-long competition will take place in February 2012 and will judge teams of hairdressers on their creativity and teamwork.

The competition winner will be announced on March 17, 2012, at the Pink Ball, which is an elaborate runway show featuring dinner, music and dancing.

All of the proceeds raised by “Lather, Rinse, Defeat” and the “Pink Ball” benefit local cancer patients.

J.U.G.S. has also diversified its fundraising events by involving more and more local businesses in its efforts. For example, Public House 124 raised over $500 on behalf of J.U.G.S. during this year’s “Paint the Town Pink” event by donating $1 of every Smitten Kitten and Rolling “Pink” Rock drink purchase to the cause.

In October, Karma Farm Yoga teachers Cathryn Klusmeier, Robin Hamilton and Jennifer Henry led the three-part workshop, Yoga from the Heart Benefit, for all levels of yoga practitioners to raise funds for a local single mother fighting breast cancer.

Earlier this summer, J.U.G.S. sponsored the “Tough Enough to Wear Pink” night at a Walla Walla Sweets game, after which they auctioned off the pink baseball gear the players wore to benefit local cancer needs.

J.U.G.S. is always welcoming new businesses and individual members because the more people who get involved, the more that can be done for the community. “It isn’t just about one set of hands,” says Vixie.

Above: The Beehive ladies pose for a friend’s camera. Below: Addyson Leonetti, 3

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Janna Dotolo is a freelance writer and livemusic aficionado who lives in College Place.

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To Contribute If you are interested in contributing to J.ug.S., simply visit Just-us-girls-Sharing.org to make a donation or to become a member.

42 Wall a Wall a LifEST yLES

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Introducing Cardiologist Bradley Titus, md Walla Walla General Hospital is pleased to welcome Dr. Bradley Titus as a new cardiologist.

Dr. Titus is board-certified in interventional cardiology, cardiology, cardiovascular disease and internal medicine. He is the founder and managing partner of Northwest Cardiovascular Institute. He is the vice president of cardiac services at Adventist Medical Center in Portland, and is a fellow with the American College of Cardiology and principal investigator or co-invesitgator on nearly 40 scientific research studies.

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Dr. Titus enjoys cycling, skiing and serving in Christian medical ministries in Guatemala and Rwanda.

Wall a Wall a LifEST yLES 43

SOcIAL nuTRITIOn PROgRAMS

a e v Ha y h t l a He y a d i l o H

Having a healthy holiday season means making time for yourself.

With the season’s fluster of activity, finding ways to decrease your stress levels and discovering new ways to keep your mind and body active are vital.

Experts agree that group exercise can be beneficial. “Working out in a group provides support, accountability and structure,” says Valerie Rankin, program director at the Walla Walla YMCA. “People don’t want to let their buddy or group down, which is terrific in terms of adherence to an exercise routine.”

44 Wall a Wall a LifEST yLES

by Y staff According to the Mayo Clinic, aerobic exercise provides copious health benefits, including weight loss or management, increased stamina and reduced fatigue, decreased stress level, increased mobility, reduced risk of developing hypertension and stroke and reduced risk of developing certain forms of cancer.

Group-exercise classes make you more likely to complete a well-rounded exercise routine and get a potentially tougher workout. “In a class, the instructor can say, ‘Let’s pick up the pace,’” says Christy Druffel, director of healthy living. “A class can help you move past a plateau. You can push yourself to a new level or go at your own pace.

There are options for all levels. The best thing about a class is that it really brings the participants together.”

One type of class that is excellent for relieving holiday stress is Pilates. Pilates focuses your mind while you do breathing exercises, which relax the body and eases stress, similar to yoga or meditation. Another benefit of Pilates is it strengthens and lengthens your muscles, which improves your body’s shape and your posture.

What more could you ask for during the holiday season?

Crunched for time? Try an all-in-one class like “20-20-20.” This class combines 20 minutes each of strength-training, cardio and core exercises for a total

body workout. You will walk out of this class feeling like you have worked hard but are strong, energized and empowered.

During the holidays, life seems to be so busy. Try a late evening class like “Sports Conditioning.” Don’t let the name fool you. This class will increase your balance, aerobic capacity and strength for not only sports, but everyday life. This class is creative, fun and will challenge you on many different levels.

The most important thing to remember about any class you take: Work at your pace, and let the instructor encourage you to your next level.

Nutritional guidelines for the season.

by Melissa Davis / photo by Greg Lehman With the holidays right around the corner, thoughts of eggnog, Frangos and endless cookie trays come to mind. I enjoy this time of year, celebrating with friends and family over hearty meals and sweet treats. Baking cookies with my children brings back warm memories of my grandmother, and I make sure to include her almond crescents to carry on her tradition. And then there are all the yummy, interesting goodies friends make and share that I don’t want to appear rude by refusing.

This time of the year can be fun, but without some dietary balance, it can be very unhealthy.

I’m not here to tell you to skip the cookies and other desserts. With a little dietary guidance, you can enjoy the holidays and your favorite treats.

The U.S. Department of Agriculture recently

released new guidelines for a healthy diet called “My Plate.” The icon is a dinner plate with portion cut-outs based on what percentage of each food group we should be eating at each meal. Vegetables account for the largest piece of the plate, with grains second, followed by protein and fruit, and a smaller quantity of dairy. With it come some helpful tips: • Eat your food, but eat less.

• Avoid over-sized portions.

• Make half your plate fruits and vegetables.

• Make at least half your grains whole grains (like whole wheat and brown rice).

• Drink water instead of sugary drinks.

The new guidelines have a lot of great points and can help with holiday eating. To add to these tips, I suggest:

• Avoid the fried, fatt y foods and snack on the veggie tray.

• Don’t fill up on snack foods while waiting for mealtime.

• Build a colorful dinner plate with a variety of vegetables.

• Skip the white breads to save some room for your favorite holiday cookie.

To check out the USDA’s new guidelines, go to choosemyplate.gov Melissa Davis, a local chef with a bachelor’s degree in nutrition, specializes in natural foods. She can be reached at jadenluna@ gmail.com. More of her writing is posted at www.melissadavisfood.wordpress.com.

Being social keeps the holiday blues away.

by Suzie Strickler / photo by Jim Willis Each day at the YMCA, countless people come in to work out. But it doesn’t take long to figure out the Y is much more than a place to work out.

Earleene Perkins, a senior member at the YMCA, first started coming for the warm water therapy.

“I was shocked when I first came here,” she said.

“I envisioned it being a bunch of skinny winnies who loved working out, but that’s not how is was at all! I thought I would stick out like a sore thumb, but I don’t look any worse than they do. In fact,” she added with a mischievous grin, “I look even better than some of them!”

Laughter rose from all around the table as her

companions shared similar feelings. A friendly bunch, these seniors gather every day for coffee in the morning after their workouts. They frequently bring food (and other things) to share as they enjoy each other’s company. Most of them didn’t know each other prior to coming to the Y, but met in their morning workout class. “(The YMCA) is so comfortable, and everybody is so friendly,” says Donna Dunlevy, another senior member.

Abby Juhasz, from Baby Stroller Boot Camp, would agree.

“It’s wonderful to get to know other people

and talk with other mothers. We share stories and experiences. It’s just nice to know you’re not alone.”

Hillary Pumphrey, the instructor, says this class has turned into an incredible support group for mothers. It has become a loving group of tightknit friends. And that’s the way it should be. The YMCA brings people together from all walks of life, providing a comfortable place to meet and build community.

As Donna Dunlevy from the senior group says, “Everybody here is family.”

Wall a Wall a LifEST yLES 45

health

Joining a fitness class can be a great way to improve your health.

Health

by

Sarah Kokernot / photos by Colby Kuschatka

On and Off the Mat: Yoga in Walla Walla Strung between two trees in Wildwood Park is a taut wire line raised a few feet above the grass. On it balances Ethan Holt, a young man with a flying bluebird tattooed across his chest.

Each step he takes is accompanied by a look of intense but relaxed concentration — the kind you see in martial arts movies when a Kung Fu master finally reveals a secret and impressive maneuver to his student. His gaze does not stray from the wire.

Ethan takes an audible breath and brings his left foot to the inside of his right thigh; his hands rise above his head, and his spine straightens.

Then he balances on one foot. The wire beneath him vibrates like a plucked guitar string. Ethan steadies himself for a moment, and then he falls — nimbly ­— to the ground.

It’s not every day you see someone do yoga poses on a slackline, but when you think about it, the merger of the two practices makes sense.

Both require attention, says Ethan, and both give peace of mind.

Ethan’s yoga practice, which he discovered through a friend, has advanced his balance and confidence on the wire. “At first I wanted to quit,” says Ethan of slacklining. It’s easy to see why — slacklining is one of those near-impossible-looking feats of human athleticism. Also, it can be scary.

“There’s nothing like going on a highline (a slackline with a harness) 200 feet in the air and above 1,000 gallons of water,” says Ethan, recalling the first time he walked across a waterfall in Central Oregon.

Ethan insists that a consistent practice makes it effortless. “I can’t believe I’m in so much control right now,” he remembers thinking as he neared the other side of the highline.

That sense of confidence and ease can be useful in any situation, whether you’re 200 feet in the air or stuck in downtown traffic; yoga is the practice field.

It’s a field where everybody wins.

“Yoga makes people happier,” says Terri Cotts, the owner of Blue Heron Yoga. “It emphasizes being present in the body.”

This sensation of being mentally present in the body is facilitated by attention to the breath.

The breath in yoga, like the wire for a slackliner, is the focal point of awareness.

Sitting on the plush couch of her living room, 46 Wall a Wall a Lifest yles

Cotts talks about her 21 years of teaching yoga.

Like many long-time practitioners, Cotts exudes a rosy glow that belies age, and she walks like a ballerina.

Cotts is considered a master yoga teacher by the Yoga Alliance. A former dance professor at the University of Utah, she discovered that yoga relieved dance-related pain and injuries.

She often meets people in her class who were referred by physical therapists and chiropractors.

In addition to teaching private lessons, Cotts offers two kinds of group classes: gentle hatha and vinyasa.

Gentle hatha yoga relies on props, like cushions and straps, to modify poses for different abilities. Older people love it for the gentle stretching, says Cotts, while younger people appreciate it for its relaxing qualities. The pacing is slower than other yoga classes, and it’s especially useful for those who work physically demanding jobs, like waiters and firefighters, as well as athletes who need something to complement intense physical training.

People looking for a more vigorous practice will find that vinyasa yoga is more active and challenging. “Though not unattainable,” Cotts adds.

As in all of her classes, Cotts is careful to give modifications to suit the physical needs of her

students. “Everyone works at their level,” she says. And everyone works side by side. Cotts finds that practicing with others in a space that is solely dedicated to yoga inspires a supportive and energetic community.

Community was exactly the thing Jennifer Henry and David Brauhn were hoping to create when they opened Karma Farm Yoga Studio last summer. Henry is wearing brightly striped yoga pants. She possesses a buoyant energy, like she could leap into a headstand at any moment or belt out a bluesy country song.

“We almost called it ‘Blue Collar Yoga,’” Henry laughs.

They wanted to provide a studio that was accessible to a wide variety of needs and schedules.

Situated on Main Street, the studio offers seven different kinds of classes, ranging from Yoga 101 to the Ashtanga, and students can explore what style will serve them best. Teachers at Karma Farm have typically been immersed in yoga for a while and are excited to share their experience.

“I’d be selfish not to share what I know with other people,” says Brauhn, who started practicing in 2005. At the time, he was searching for something that would encourage discipline, exercise and physical well-being.

Continued on pg. 48 >

health Top Left: “yoga makes people happier,” says Terri Cotts. Cotts has been teaching hatha yoga for 21 years.

Top Right: Slacklining was Ethan Holt’s way in to yoga. He now practices demanding poses on and off his slackline.

Bottom Far Left: Yogis David Brauhn and Jennifer Henry, owners of Karma Farm Yoga, along with their stable of certified teachers, offer vinyasa, hatha and ashtanga classes seven days a week.

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“(Yoga) rewarded me in all parts of my life,” he says.

Brauhn has the physique of an athlete and (when he’s not teaching yoga) wears Buddy Holly glasses. He primarily draws upon Ashtanga — a demanding sequence of poses — to create a more relaxed version in his Vinyasa flow class. While the physical rigor of the classes varies, all of the yoga taught at Karma Farm enables students to connect with the psychological benefits of the practice. These benefits can be surprising and profoundly supportive, as Henry discovered.

Henry’s own commitment to yoga deepened when her son was diagnosed with autism. She began teaching shortly after, in 2005.

“Yoga saved me,” she says. “It teaches you how to deal with what is uncomfortable in life ... I no longer felt so defeated by the autism diagnosis.”

Henry draws an analogy between the physical practice of yoga and the emotional release it produces. Like a muscle that has tightened around an injury, our minds stiffen at painful emotions in an attempt to protect ourselves from feeling vulnerable. Yoga simultaneously opens the body and mind. “You can always open up more than you think,” says Henry.

106648

Health

Pastimes

by

Larry Duthie / photos by Joe Tierney

Bill Zweig

Bill Zweig Builds a Better Boat One trait sums up Bill Zweig nicely: being innovative. Evidence of it is everywhere in his Walla Walla home.

He modified the heating and cooling system to move warm air from a central wood-burning stove to all rooms in the house he built. The cart he made to bring wood to that stove is so clever he was awarded a design patent. He created light fi xtures — again, his design. The list goes on.

So, when Zweig read a book about a couple who cruised to Alaska in a very small boat, he decided he’d like to duplicate the journey. For him, that meant building a proper small vessel.

One evening in 2004, he made a first, small sketch on the back of an envelope. From that, he scaled up the design using a T square and ruler in a series of larger drawings, making adjustments with each iteration.

The result is Sea Pup, a boat just 16 feet long and light enough to trailer behind his Toyota truck. It’s small. Yet, the cabin has more than 6 feet of headroom, meaning Zweig, a tall man, can stand up comfortably.

“People tell me the boat is a lot bigger on the inside than the outside,” he says.

It is, indeed. Expansive windows along the

sides and the front of the cabin generate a feeling of openness. Packed into the little cabin is a galley with a two-burner stove, a top-loading icebox, a trash bin and a sink.

The icebox and trash bin glide on rails to hide out of the way, under a counter.

Stowed cleverly out of sight, as well, is a Porta Potti.

The cabin also houses a steering station with seating for two. A chart table (that doubles as an eating and food-preparation surface) slides out of the way when not in use. And, of course, radios, a custom-made steering wheel and engine controls also share the cabin.

Whew, that’s a lot squeezed into just a few square feet — yet it does not feel cramped, which helps explain why it took Zweig over a year to finalize the design. Compact, tidy and functional: that defines Sea Pup, stem to stern.

Zweig made two models, one of poster board and the other of thin veneer wood, prior to picking up his tools. He built the models to ensure the construction would go as conceived and that

the boat would look as nice as the drawings.

Satisfied it would work, he then embarked on seven more years of boat-building.

The vessel is made mostly of Douglas fir, which Zweig chose for three attributes. “It is strong, available and rot-resistant.”

The hull is of three-eighth-inch marine-grade plywood above the waterline and five-eighth below, and it is sheathed in fiberglass (two layers on the bottom) for additional strength. The inside surfaces are coated with epoxy, and they glisten like fine cabinetry.

Workmanship everywhere is excellent. Even small details — such as stowage for the anchor — show thought and care. The overall impression is of a high-end custom yacht.

With 29 years of experience as a machinist in Walla Walla, Zweig’s attention to precision is evident. He came to College Place to attend Walla Walla College (now University) in 1974, and there he took the machine-shop course. Those skills show up in custom-designed stainless-steel Continued on pg. 50 > Wall a Wall a LifEST yLES 49

Pastimes

<continued from pg. 49

Left: Bill Zweig, who worked as a machinist, has tackled other Diy projects, such as building his own house.

Right: The Sea Pup was a labor of love that took Zweig more than eight years to complete.

fittings on windows and the door — even on a tiny light he built, using part of a plastic hairconditioner bottle for its shade.

The boat was launched July 4, 2009, into the Columbia River at Port Kelly. Since then he has been conducting sea trials, dialing in and tinkering with little details and honing his seamanship.

The boat performs well. At his preferred cruising speed of 6 mph, the engine sips 1.2 gallons per hour. With 29 gallons of internal

fuel, the little boat has a range of over 130 miles (with fuel in reserve). Top speed is 17 mph at which the engine burns 4 gallons per hour.

“To me, priority number one is sea-worthiness. That’s why I didn’t design a super-fast cigarette, offshore racing boat,” he explains.

Clearly he has met his objective, for the little boat is not only stout, but with its high bow, able to take on heavy seas. It is ready for that trip up the Inside Passage to Alaska.

Zweig wants to get a little more experience

before heading north. Until then, the little vessel delights boaters who see it on the Columbia.

You just can’t glance at Sea Pup without smiling.

She’s that sweet.

Larry Duthie is the former publisher of the Walla Walla Union-Bulletin. When the spirit — and the subject — moves him, he writes for Walla Walla Lifestyles.

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Historic Homes

by

Karlene Ponti / Photos by Greg Lehman

327 Locust St

Above: The 1913 home of Dan and Tana Park at 327 Locust St. offers them beauty, history and a great neighborhood.

Great house, great neighbors A beautiful home in lovely surroundings with very nice neighbors.

What’s better than that?

Dan and Tana Park, in their 1913 home at 327 Locust St., have come to that same conclusion.

“We were looking for an older home that hadn’t gone through an attempt at remodeling,” Tana says.

They purchased the home in 1999, after looking at more than 80 homes on the market. This was the one, and they knew it right away.

“We were almost afraid to get excited about it, we were so excited about it,” she says.

What drew her to the home was the three sets of French doors, and Dan liked many of the attributes of the home.

“It’s a terrific location,” he says.

“And we have the best neighbors,” Tana adds. “We have two and a half lots in the middle of town. We moved from the country and wanted to be in the city but wanted a big yard for entertaining.”

She describes the home as a California Crafts-

man Bungalow, a bit smaller than a conventional Craftsman. It has two floors, the main floor and the basement, approximately 3,330 square feet. It includes five bedrooms, three baths, living room, family room, formal dining room and sun porch.

The columns and open rafters are consistent with the Craftsman style, according to Dan. He was interested in both a new house and older ones.

“What really drew me to this one was the mature landscaping. When you have a new place the new trees are just little sticks.”

They didn’t want to have to wait and this was ready without much need for change.

However, they did some remodeling after they bought the house. A student moved in with them, and they needed more space, so they added a bedroom and another bathroom in the basement. The rest of the changes were updates rather than major remodeling.

When they got the house, the front room was much darker; now it is bathed in natural light.

“It had bold pink wallpaper, heavy drapes and blinds,” Tana says.

Now the woodwork is painted white, the drapes are gone, and the large windows are accented with plantation shutters.

The kitchen is a focal point of the home and integral to the couples love of entertaining. The kitchen was remodeled in the 1980s, but Dan and Tana added new countertops, tile and appliances to update it. They are considering a kitchen expansion in the future. New light fixtures will be part of the upgrades.

“It has the original galley kitchen,” Tana says.

“It’s functional,” Dan says.

“But we could bump it out. It’s very efficient, but it’s a one-person kitchen,” Tana says. “We have a large family and we entertain a lot, host plenty of holiday events.”

Continued on pg. 52 > Wall a Wall a Lifest yles 51

Historic Homes

<continued from pg. 51

Neighborhood gatherings are popular, even in winter. The couple hosted guests in the snow, around the firepit, enjoying hot chocolate and cookies.

Another thing they like about the home is its history. It was built by William and Elsie Drumheller and stayed in the Drumheller family for decades.

One remarkable experience they had after buying it was meeting John Drumheller, who grew up there. He stopped in for a visit; they had a long conversation and he shared his memories with them.

The home’s historic nature and emphasis on simple comfort are the things Tana and Dan love about living there. They consider the sunroom, which used to be the screened-in section of the large porch, their favorite area in the home. The outside wraparound porch has a separate door into the sunroom. In a silent memorial to the past, this room still has the hooks in the ceiling where the porch swing used to hang.

The original woodwork in the home was crafted by Whitehouse-Crawford Planing Mill.

The woodwork in the living room and dining room is painted white to brighten up everything.

821 Washington, WW – Charming historic Pioneer Park bungalow that has been tastefully updated and cute as can be. The covered front porch spans the entire width of the home with a great swing that provides a perfect spot to relax and enjoy the outdoors. Upon entering the house, you’ll find yourself in a cozy living room with wood floors, a custom mantled fireplace flanked by built-in bookshelves.

New kitchen with custom tile work, main floor bedroom and bath. Upstairs features two additional bedrooms, updated bath and two walk in closets. MLS109295 $187,500 40486 CL

Finding the right home is hard.

The lightness is accented by floors made of narrow plank oak.

The house has a very comfortable living space with the elegance and charm of the past.

“We love this home,” Tana and Dan say.

Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin. She writes about homes and gardens, and compiles the calendar for Walla Walla Lifestyles. She can be reached at karleneponti@wwub.com.

Right Top: The living room is bright and cheerful.

Far Right Bottom: The home has a large yard the couple uses for neighborhood social events. near Right Bottom: The former porch — turned sunroom — is a great place to relax.

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december Dec. 1

Milton-Freewater wineries and cideries “Holiday Barrel Tasting” the first weekend of December. Details and times at individual establishments.

The First Thursday Concert Series continues with Dr. Mark Brown, the Executive Director of Friends of Children of Walla Walla. 12:15 p.m., St. Paul’s Episcopal Church. Details: 509-529-1083.

Dec. 1-2

Kids-only Christmas Sale, Community Building, MiltonFreewater. Details: 541-938-5563.

Through Dec. 17

The exhibit “Contemporary Metal Sculpture and Photographic Imagery of Rural Columbia County” by artist Nathan Riley will be on display at the Palus Museum, 426 E. Main, Dayton. Details: 509-382-4820.

Through Dec. 23

During its extended season, Fort Walla Walla Museum hosts the exhibit “An Olde Fashioned Christmas” and a fine art display by Dayton artist Steve Henderson. 10 a.m.-4 p.m. daily. Details: 509-525-7703.

Through Jan. 31

Christmas Bazaar at the Kirkman House Museum. Details: 509-529-4373.

The exhibit “Honoring Our Veterans” continues. Tamástslikt Cultural Institute, Pendleton. Closed Sundays through March.

Details: 541-966-9748.

Dec. 1-4

Dec. 2

Walla Walla Community College Theater Ar ts Depar tment presents “Almos t, Maine.” 7 p.m., Dec. 1-3; 2 p.m. matinee, Dec. 4. China Pavilion. Details: 509-527-4575.

Through Dec. 11

Festival of Little Trees Silent Auction, Marcus Whitman Hotel. Junior Club fundraiser – select from a variety of trees, each between 2 and 3 feet tall. Info: 509-301-1109.

Through Dec. 12

“Curiously Aligned: Contemporary Drawing Practices” curated

by MaLynda Poulsen, adjunct assistant professor of art at Whitman College. It features Kris Hargis, Angela KatonaBatchelor, Scott Kolbo, MaLynda Poulsen, Cheryl Shurtleff and Charles Timm-Ballard. Sheehan Gallery, Whitman College.

Details: 509-527-5249.

Bright Lights Parade and then a Christmas-tree lighting.

Milton-Freewater. Details: 541-938-5563.

Dec. 2-3

Little Theatre of Walla Walla presents “All My Sons”

by Ar thur Miller. The per for mance explores family dynamics and corporate greed. 8 p.m. Details: 509-529-3683.

The 3rd annual Christmas Elegance Gift Show features an extensive selection of creative hand-crafted items by talented local artisans. Dec. 2, 2-7 p.m., Dec.3, 9 a.m.-5 p.m.

27 Shangri La Court. Details: 509-526-4015.

Dec. 2-4

Start the season with the Holiday Barrel Tasting. Participating wineries each celebrate in their own unique fashion.

Everything from music, art, food and fine wines. Details: 509-526-3117.

Dec. 3 Holiday Farmers Market and concert, 9 a.m. Crawford Park, Downtown Walla Walla. Details: 509-520-3647.

A roomful of vendors with all kinds of gift items make the annual Holiday Bazaar a festive occasion. 10 a.m.5 p.m. Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Decor ated for the holidays , K ir k man House Museum holds its Victorian Christmas Jubilee. Details: 509-529-4373.

Watch brightly lighted floats and celebrate the season. Macy’s Parade of Lights, 6 p.m., Downtown Walla Walla. Details: 509-529-8755.

Whitman College Chamber Singers and Chorale Fall Concert. 7:30 p.m. Chism Recital Hall, Whitman College. Details: 509-527-5232.

The Pendleton Christmas Carriage Parade & Festival offers old-fashioned family fun. Downtown Pendleton. Details: 800-547-8911.

Barrel Racing Jackpot. Walla Walla County Fairgrounds.

Details: 509-527-3247.

Walla Walla Valley Bands Chamber Ensembles will be caroling at various locations around town ending up at the Land Title Plaza at First and Main for the lighted parade. Details: 509-301-3920.

Annual Christmas Bazaar at the Center at the Park, 720 Sprague Ave. Details: 509-527-3775.

Dec. 3 and 6 Walla Walla Choral Society Concert “On Christmas Night.”

3 p.m., Dec. 3 and 7:30 p.m., Dec. 6. First Presbyterian Church. Details: 509-386-2445.

Each month, the Blue Mountain Artists Guild in Dayton sets up a new exhibit at the Dayton Public Library. Details: 509-382-1964.

Every Thursday, the Charles Smith Winery, 35 S. Spokane St., hosts the “Blues and Barbecue” with live music and “West of the Blues BBQ.” Details: 509-526-5230.

Most Monday and Saturday nights, there’s live music at Vintage Cellars, 10 N. Second Ave. Details: 509-529-9340.

Plateau Restaurant at Wildhorse Resort & Casino hosts wine tasting the first Wednesday of each month. Wildhorse Resort & Casino, Pendleton.

Details: 800-654-9453 or 541-966-1610.

There’s music every Wednesday at Walla Walla Wine Works. 7-9 p.m. Details: 509-522-1261.

On Wednesday, 8 p.m., there’s an open mic at Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.

54 Wall a Wall a Lifest yles

Thursdays and Saturdays, 9-midnight, there’s live music at The Anchor Bar, 128 E. Main St., Waitsburg.

509-337-3008.

Fridays

Thursdays

On Thursdays, you can taste wine at Walla Walla’s Harvest Foods. 3:30-6:30 p.m., 905 S. Second Ave. Details: 509-525-7900.

Thursday means karaoke, 8 p.m., at the CrossRoads Steakhouse, 207 W. Main St. On weekends, there’s often live music. Details: 509-522-1200.

Thursday is “Trivia Game Night” at the Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865.

Wednesdays, enjoy karaoke, 8 p.m., at the Wildfire Sports Bar, Wildhorse Resort & Casino, Pendleton.

Details: 800-654-9453.

Thursdays, 7-10 p.m., at Walla Faces Tasting Salon: first Thursday of the month, enjoy “Salsa Night.”

The second and fourth Thursday, there’s an open mic, the third Thursday, records are played during the “Spin and Pour.” Walla Faces, 216 E. Main St. Details: 877-301-1181.

There’s an open mic every Thursday, 7-10 p.m., and, occasionally, live music on the weekends at Walla Walla Village Winery, 107 S. Third Ave. Details: 509-525-9463.

Every Friday and Saturday night, 9 - midnight, there’s live music performances at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

Fridays, 5-7 p.m., Sapolil Cellars features pianist Carolyn Mildenberger. 15 E. Main St. Details: 509-520-5258.

WEekends

Wednesdays at 5 p.m., you can record your own music at the Walla Walla Recor ding Club at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

Thursdays, 8 p.m., the Wildfire Sports Bar hosts the Comedy Jam. Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Fridays

Thursdays, 5-11 p.m., dinner by in-house Bistro 15, with entertainment, at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

Thursdays

Wednesdays

Mondays

Monthly

Regular Events Fridays, 6:30-9 p.m., Bob Lewis plays piano at the Oasis at Stateline, 85698 Highway 339, MiltonFreewater. Details: 541-938-4776.

The first Friday of each month, there’s free admission at Tamástslikt Cultural Institute, Pendleton.

Details: 541-966-9748.

On Fridays, there’s music at the Dayton Wine Works, 507 E. Main St. Details: 509-382-1200.

Public House 124 often has concerts on Friday. 124 E. Main St. Details: 509-956-9695.

From May-December, the first Friday ArtWalk Walla Walla gets you into area galleries. 5-8 p.m. Details: artwalkwallawalla.com.

The second Friday each month, Skye Books & Brew, Dayton, hosts the acoustic jam. Details: 509-382-4677.

Friday and Saturday, 7 p.m., live music at Walla Faces, 216 E. Main St. Details: 877-301-1181.

Friday and Saturday, live music at the Backstage Bistro. Details: 509-526-0690.

Friday and Saturday, 9 p.m., live music at the Wildfire Sports Bar, Wildhorse Resort & Casino, Pendleton.

Details: 800-654-9453.

Live music every Saturday, 8 p.m., Laht Neppur Ale House, 53 S . Spokane St . Details: 509-529-2337.

Sunday afternoons, Walla Faces hosts the Sunday Jazz Cafe. 3 p.m. Details: 877-301-1181.

Sundays, 4-7 p.m., enjoy ragtime piano by Uriel, the Oasis at Stateline, 85698 Highway 339, MiltonFreewater. Details: 541-938-4776.

Dec. 3 AnD 24

Dec. 9

Dec. 16

walla walla university music Department presents the annual Christmas Concerts. The full orchestra performs music to celebrate the season. Two concerts, one at 6 p.m., another at 8 p.m. walla walla university Church. Details: 509-527-2561.

enjoy an evening of candles, carols and cookies at the Candle lighting Ceremony. 7 p.m. unity Church of peace, 810 C st., near the walla walla regional airport. Details: 509-520-1915.

The feast of Carols. step up and celebrate with holiday music and bring cans of food to donate. 7 p.m. Cordiner hall, whitman College. Details: 509-527-5232.

Dec. 11

walla walla Community hospice presents the annual “Tree of life” ceremony. 7 p.m. Die Brucke Building, Downtown walla walla. Details: 509-525-5561.

The Downtown walla walla foundation presents The moms’ network reading room. 10 a.m.-noon, walla walla public library. Details: 509-529-8755.

Dec. 6

Dec. 11

walla walla symphony and the mid-Columbia Ballet Company present two performances of “The nutcracker.” Cordiner hall, whitman College. 2 p.m. and 7:30 p.m. Details: 509-529-8020.

walla walla Valley Bands Concert “in The holiday mood” features performances by the Concert Band, Jazz Band, Jazz ensemble and sax Quartet. 3 p.m. walla walla Community College performing arts Center. Details: 509-301-3920.

Dec. 31

evensong. 4 p.m., walla walla univer sity Church.

Details: 509-527-2561.

Dec. 4

waitsburg’s hometown Christmas includes a parade and everything decorated for the holidays. Details: 509-337-8875.

walla walla high school Christmas gif t Concer t.

7 p.m., auditorium. Details: 509-526-1916.

Dec. 7

Celebrate a Victorian Christmas with an elegant holiday open house, 4-7 p.m., frazier farmstead museum, miltonfreewater. Details: 541-938-4636.

Contra Dance, an old-fashioned country dance, 7 p.m., reid Campus Ballroom, whitman College. Details: 541-938-7403.

Big Band and steel Drum Concer t. 7:30 p.m., walla walla university, fine ar ts auditorium. Details: 509-527-2561

Dec. 8

walla walla symphony saturday soiree features sarah parnicky, soprano; Beth madsen Bradford, mezo-soprano; Daniel Buchanon, tenor; and Charles robert stephens, bass. st. paul’s episcopal Church. Details: 509-529-8020.

Dec. 8-11

a performance of “Bus stop.” 8 p.m. harper Joy Theatre, whitman College. Details: 509-527-5180.

walla walla symphony and the walla walla university Choir present handel’s “messiah.” Details: 509-529-8020.

Dec. 17

Dec. 17

new year’s eve party at wildhorse resort & Casino, pendleton. Details: 800-654-9453

JAn. 28

Dec. 11, 16, 18

The walla walla Dance Company presents “The adventures of alice.” This full-scale production features 100 local dancers, ages 3 to 20. Tickets available at earthlight Books. 7:30 p.m., Cordiner hall. Details: 509-522-1338.

Dec. 12

The City of walla walla parks and recreation Department offers watercolor painting taught by Joyce anderson. info: 509-527-4527.

holiday open-house at the Blue mountain lavender farm. lavender treats and farm Boutique. other days, available by appointment. lowden. Details: bluemountainlavender. com or 509-529-3276.

The wa-hi Band holiday concert. 7 p.m. walla walla high school auditorium. Details: 509-526-1916.

Dec. 13

The wa-hi orchestra holiday Concert. 7 p.m. walla walla high school auditorium. Details: 509-526-1916.

Dec. 14

The wa-hi Choir Concert. 7 p.m. walla walla high school auditorium. Details: 509-526-1916.

JAnuARY

JAn. 16 mar tin luther King Jr. memor ial ser vice. 11 a .m., walla walla university Church, College place. Details: 509-527-2656.

JAn 17-FeB. 3 annual Juried winter art salon. sheehan gallery, whitman College. Details: 509-527-5249.

Where in Walla Walla?

Last month’s clue Photo by Steve Lenz

On your way to the corn maze, you may note this historical marker, which describes the Second Walla Walla Valley Treaty Council and the skirmish that followed. Name the road.

Clue: This cute guy presides over the young and restless, the pursuit of trivia and a red velvet rope. Where does he live?

Answer Five Mile Road.

Contest rules

Last month’s winners

If you have the answer, e-mail it to rickdoyle@wwub.com, or send it to: Where in Walla Walla?, 112 S. First Ave., P.O. Box 1358, Walla Walla, WA 99362. The names of 10 people with correct answers will be randomly selected, and they will receive this great-looking mug as proof of their local knowledge and good taste.

Barb Kenny Linda Malkuch Bob Morgen Mark Reavis

Jonathan Webster David Burdick Joan Fugina Art Davila

Wall a Wall a LifEST yLES 55

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