2015 April - Walla Walla Lifestyles

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

$3.95

WHAt’s COOL

Supplement of the Walla Walla Union-Bulletin

April 2015

fOR sPR iNG

Bordeaux Meets New World...

100% Estate. 100% Sustainable. 100% Walla Walla.

Serving Cabernet Sauvignon, Merlot, and our proprietary Bordeaux-style blend, “Trine.”

Sit. Sip. Enjoy the wine country view.

Our tasting room is open seven days a week between the hours of 10am and 4pm. We can be found just south of Walla Walla at 1704 J.B. George Road.

open 7 days a week from 10am to 4pm

Find us in Woodinville, too!

520259

3796 Peppers Bridge Road 509.525.3541 www.amavicellars.com

www.pepperbridge.com | 509-525-6502 | info @ pepperbridge.com

Meet the Washington Odd Fellows Home Rehabilitation Specialists Our team is committed to providing the best care in the Walla Walla Valley.

• Our rehabilitation professionals all work full time at the Washington Odd Fellows Home.

• Physical, Occupational, and Speech therapy services all available on site with state of the art equipment.

• Aquatic therapy also available in our heated, salt water pool.

• Walla Walla’s only Virtual Rehabilitation program for balance, strength, and gait training.

• Private rehabilitation suites available for your comfort during recovery from surgery or illness.

519694JU

Minda Raquipiso, Occupational Therapy; Erin Armijo, Speech Therapy; Barbara Morford, Occupational Therapy; Dawnen Knoefler, Physical Therapy & Wellness Program Coordinator; Keith Keyser, Occupational Therapy & Rehabilitation Director; Carolina Sbodio, Physical Therapy, and Dave Barcenas, Physical Therapy.

a nice place for REHAB

534 Boyer Avenue, Walla Walla, WA 99362

509-525-6463 • www.oddfellows.com • www.facebook.com/oddfellowsww

• Many amenities available on campus, including a full exercise center, Café Bistro, gift shop, and library.

• Walla Walla’s only locally managed, not for profit skilled nursing facility serving Walla Walla since 1897.

• Full renovations completed in 2014, come see our new look and experience the difference!

BARKWELL’S

Lots of new ideas and looks for the garden and home • 15 greenhouses brimming with color • Flowering baskets and pots (tag for spring)

• Concrete statuary and benches • Arbors, trellises, pots, and fountains • Home accessories and furniture

519222

Bring us your pots for custom planting Directions: turn west at Crockett Rd + Hwy 11, Down 1/3 mi on left

519992

53506 West Crockett Rd • Milton-Freewater, Oregon • 509-386-3064 / 541-861-0236 • barkwellfarm.com Open Wednesday-Sunday 9:00am-6:00pm

WALL A WALL A LIFEST YLES 3

Clay in Motion POTTERY STUDIO, ART GALLERY and COFFEE SHOP

A Very Unique Gift Shop

Fantastic finds at great prices without the sales tax!

Stop by and see what’s new!

Open Every Day 85301 Hwy 11 • Milton-Freewater, OR

519625

www.clayinmotion.com

4 WALL A WALL A LIFEST YLES

2015

4 consecutive years

520313

541-938-3316

2015

April Contributors Chetna Chopra is the associate editor of Walla Walla Lifestyles magazine.

ASSOCIATE EDITOR

Janice James is a teacher who enjoys fresh sights, sounds, flavors and viewpoints. She has advanced degrees in art history and can be reached at 9953jej@gmail.com WRITER

Steve Lenz is the designer for Walla Walla Lifestyles magazine. He has been a photographer and graphic artist for 20 years.

He can be reached at stevelenz@wwub.com

Nick Page is a photographer, musician and history nerd.

His creative background often influences his dramatic photographic style. He can be reached at nickpagephotography@ gmail.com

Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin.

She can be reached at 526-8324 or karleneponti@wwub.com

Andy Perdue is the editor and publisher of Great Northwest Wine. He can be reached at andy@greatnorthwestwine.com WRITER

Diane Reed is a writer, photographer, historian and keen observer of life. She grew up in the East dreaming of becoming either a cowgirl or a famous writer.

WRITER

Lindsey Thompson is the founder of the Thompson Family Acupuncture Clinic. She can be reached at thompson. acupuncture@gmail.com WRITER

online at: wallawallawine.com/celebrate or by phone at: (509)526-3117

PHOTOGRAPHER

MANAGING EDITOR

WRITER

PHOTOGRAPHER

Brenden Koch is the managing editor of Lifestyles and Specialty Publications editor at the Walla Walla Union-Bulletin. He can be reached at 526-8304 or brendenkoch@wwub.com

FeatUrInG KeYnOte SpeaKerS:

Walla Walla County

Fred dame Master Sommelier

526864

Stephen tanzer Wine Critic

WALL A WALL A LIFEST YLES 5

April 2015

tablee of contents tabl APRIL 2015

7

HOME-GROWN NUTRITIOUS NIBBLES: HERB GARDENING TO BRIGHTEN YOUR LIFE

EDITOR

Rick Doyle A DV ERT ISING DIR EC TOR

Jay Brodt

M A NAGING EDI TOR

Brenden Koch

A SSOCI AT E E DI TOR

Chetna Chopra

Eating herbs you’ve cultivated at home adds a dash of tasty nutrients to your meals.

PRODUCT ION M A NAGER

10

HOME WINEMAKING: A RICH TRADITION IN THE VALLEY

How aspiring small-scale winemakers can learn the craft, and where they can get grapes for their new hobby.

12

WINE MAP

15

DINING GUIDE

17

COOL STUFF FOR SPRING

25

INTO THE WOODS: TREES IN THE WALLA WALLA VALLEY

28 32

Know where to go to taste, buy and enjoy Walla Walla’s renowned wines.

Where to find fine fare.

Look to local small businesses for big ideas for your home and garden.

Since the pioneer era, locals have planted and maintained trees to boost the Valley’s beauty.

AG SOARS AT WWCC AND BEYOND

Technology being taught at Walla Walla Community College is transforming the field of agriculture.

THE SILVER LINING

Claudia and Dain Nysoe got the opportunity to modernize a classic Dayton home after a leak caused major interior damage.

36

PATHWAYS IN THE FOREST

38

CAN’T-MISS EVENTS

39

WHERE IN WALLA WALLA?

Vera Hammill

DE SIGNER / W E BM A ST ER

Steve Lenz

PRODUCT ION S TA F F

James Blethen, Ralph Hendrix, Steve Lenz, Jason Uren SA L E S STA F F

Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman, EDI TOR I A L A SSISTA N T

Karlene Ponti

A DM INIS T R AT I V E A SSIS TA N T

Kandi Suckow

COVER: Photos by Steve Lenz FOR E DI TOR I A L IN FOR M AT ION

Rick Doyle rickdoyle@w wub.com

Brenden Koch brendenkoch@w wub.com FOR A DV ERT ISING IN FOR M AT ION

Jay Brodt jaybrodt@w wub.com

Joanie and Mark Fullen's tree-filled Reser Road property is a “place of adventure” for their grandkids.

PLEASE LIKE US

Union-Bulletin.com

6 WALL A WALL A LIFEST YLES

PLEASE FOLLOW US

Food

The breakfast nook at the Thompsons' herb garden. A perfect example of a sitting herb garden.

Healthy rosemary plants at the greenhouse at My Grandmother's Garden.

Home-grown nutritious nibbles: Herb gardening to brighten your life Eating herbs you’ve cultivated at home adds a dash of tasty nutrients to your meals.

By Lindsey Thompson / Courtesy photos

I

f you are looking for new ways to liven up home cooking, the simplicity of growing an herb garden lends itself well to creating unique bites. A sprig or two of fresh herbs from the garden tossed into a green salad brings layers of flavor to each mouthful. One bite might burst with the bright, citrusy crisp of lemon thyme, while the next blends lettuce and lovage. When tossed into a salad, herbs help you ensure that no two mouthfuls are the same.

Culinary herbs have been cultivated throughout history for their medicinal properties. When grown at home, herbs become an affordable way to increase the nutrient load in each meal. Their vitamins, minerals, volatile oils and flavonoids give each little herbal nibble a bundle of nutrition. Each herb contains different combinations of these powerhouses, so variety not only improves the flavors of your meal, but also diversifies your nutrient consumption.

For example, sage contains good sources of vitamins A, K and C, as well as vitamin B6, fo-

late, magnesium and manganese. Both sage and rosemary contain a variety of flavonoids and rosmarinic acid. These flavonoids are strong anti-inflammatory mediators.

How do you incorporate these nutritious morsels into your daily cooking?

Hannah MacDonald, chef and owner of Brasserie Four, said her favorite culinary herbs to zest up a salad are dill, tarragon, parsley and chives. In the summer months when a larger variety of fresh herbs are available, she rotates basil, lovage, salad burnet, chervil, mint, winter and summer savory, and many more. Many of these herbs are hard to come by in the grocery store or even at the farmers’ market, so growing them is your best bet.

“I think most backyard gardeners end up planting thyme, rosemary, basil, sage and, possibly, parsley; let’s inspire people to grow more fabulous kitchen herbs,” MacDonald said.

In pursuit of just such inspiration, here are some flavor profiles: Lovage tastes uniquely spicy with a combination of celery and anise

flavors, while salad burnet’s leaves have a subtle cucumber flavor. Chervil has a delicate, spicysweet, mild aniseed, parsley-esque flavor. Winter and summer savory have a distinct spicy, peppery flavor that creates bright surprises when a few sprigs are tossed into a salad. Winter savory is also a favorite for imparting its spicy tang to pork, beef or poultry.

Remember to think outside the box when cooking with herbs. All of these herbs lend themselves well to creating vinaigrettes, and you can infuse olive oil or apple cider vinegar with your own blend for seven to 10 days. You can sprinkle fresh herbs on vegetables just before roasting; rub them onto meat before broiling, pan-searing or roasting; or sprinkle them on top of soups before serving. Lemon thyme is delicious with roast chicken, and purple sage in brown butter makes a quick and easy pasta classic, according to MacDonald. You can also add a sprig of lemon thyme or salad burnet to iced tea.

WALL A WALL A LIFEST YLES 7

Food

WHAT’S 2 0 1 5 HAPPENING APRIL

AT THE GESA POWER HOUSE THEATRE?

April 1, 7pm Works in Progress Staged Reading of “A Gay SDA Play” by Bradley Nelson. Admission $12 at the door; free to students and teachers.

April 4, 10am Raising of America Free film documentary presented by the Walla Walla Valley Early Learning Coalition.

April 11, 6pm and 9:15pm Evil Dead: The Musical Hilarious musical parody of cult classic horror films.

April 15, 6:30pm Homer Writes A Play!

Presented by Walla Walla General Hospital. Fun, funny, and hands on for kids 5-13. $9/adult, $6/child.

April 16, 7:30pm Searching for Aztlán A humorous and satirical journey to the past and present of Chicano pride. $15, $18/Adult, $9/Student.

Growing an herb garden Herb gardens can be as diverse as the herbs you choose to grow. The most interesting gardens, according to Cyndi and Don Thompson of My Grandmother’s Garden, combine herbs and perennials.

“You can design a sitting garden which is both fragrant and beautiful. Starting late spring through the fall, we start every morning in the herb garden, having coffee,” Don Thompson said.

To design an herb garden, first identify where in your yard you get the most sun. According to the Thompsons’ 20 years of gardening experience, the majority of culinary herbs like full sun and good drainage. Rampant growers like mint, lemon balm and oregano should be grown in containers, or they will take over your entire yard. Rosemary, sage, tarragon, lavender, lovage, thyme, Italian parsley and cilantro tend to grow in more bush-like formations.

Next, decide if you would like to intersperse herbs throughout your entire yard, or create a dedicated herb garden. For a sitting garden, create a space in the center for a coffee table to grow your herbs around. Map out your garden with shorter herbs and flowering perennials

closest to your seat, followed by medium-tall herbs and flanked by the taller plants you want to grow. To add even more visual intrigue to your garden, look at interspersing containers or a low wall, or incorporate cascading forms of rosemary bushes. Nearly all thyme varieties will cascade if elevated in a container. The Thompsons also recommend keeping your herbs trimmed throughout the season to promote new growth.

Perennial herbs will often come back each year with minimal effort, and can be very longlived. For example, the Thompsons have a 75- to 80-year-old mint plant, which Cyndi Thompson’s grandmother cultivated from seed, still thriving in their garden.

An herb garden can be simple to grow and provides a wealth of benefits for you and your family. Your cooking will seem brighter and more inspired, and your herb garden can also be a fun way to get kids involved in cooking and gardening. MacDonald suggests having a child run outside to grab four leaves of sage for the chicken or a few sprigs of mint to decorate a cake. It builds a relationship for the whole family between the outdoors and their food.

April 19, 7pm Walla Walla University Steel Band with Victor Provost Steel drum concert to benefit the WWU Steel band.

April 22, 8pm Middle of Nowhere Sessions features mr. Gnome and Sama Dams Indie concert. Advance tickets $15 and $10/student.

April 25, 7:30pm Femme Fatale This homage to the film noir genre and its sultry singers is presented by Pacific Power. Tickets are $35 and $30.

Jim Tackett NMLS # 498681

Cherie Engebretson NMLS # 1144689

Judy Hicks NMLS # 498670

At Baker Boyer, we not only want to guide you to a brighter financial future—we want to get you there the best way possible.

We make our loan decisions locally and get to know each of our clients personally.

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For tickets and details, go to www.phtww.com or call the Box Office at 509.529.6500 111 N. Sixth Ave., Walla Walla, WA 2.35 x 9.5 8 WALL A WALL A LIFEST YLES

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3/11/15 11:38 AM

519672

It just makes sense.

www.bakerboyer.com | 509-525-2000 | 800-234-7923

Member FDIC

Since 2005

Modern Washington Wine Country Italian Bistro

Open Daily Lunch 11am • Dinner 4pm 4 N Colville • www.tmaccarones.com Reservations 509.522.4776 or opentable.com/tmaccarones

520762

519985

527283

WALL A WALL A LIFEST YLES 9

Wine

Although their most valuable output is spoken for, local viticulturists can usually come up with a small amount of grapes for home winemakers.

Home winemaking: A rich tradition in the Valley

How aspiring small-scale winemakers can learn the craft, and where they can get grapes for their new hobby.

By Andy Perdue / Photo by Steve Lenz

T

he Walla Walla Valley was built by home winemakers, and the rich tradition of people experimenting in their garages, basements and kitchens continues today.

“I started making wine around 1970,” said Gary Figgins, founder of Leonetti Cellar. “Elderberries, wild fruits, apricots, cherries, peaches — you name it, I was doing it. I was just so enthralled with the whole process.”

Figgins’ first wine was made using juice grapes he got from a man who was growing them in his backyard.

“He was Seventh-day Adventist and wanted 10 WALL A WALL A LIFEST YLES

to know what I was going to use them for,” Figgins said. “I told him I was making jam.”

By 1976, Figgins got serious enough to start buying Cabernet Sauvignon grapes from a vineyard north of Pasco while also planting his first grapes in Walla Walla. In 1978, he launched Leonetti, and his first wine, a Cabernet Sauvignon, was named the best red wine in America by one publication.

Today, the Walla Walla Valley has about 2,000 acres of vineyards. While all of the valuable grapes are spoken for, grape growers say they usually can provide a little bit for home winemakers.

“I can always find a couple hundred pounds out there for somebody,” said Shane McKibben, vineyard manager and co-owner of Les Collines, one of the Valley’s most celebrated vineyards.

The home winemakers pay the same price as the pros, which can be in excess of $2,000 per ton, and McKibben said he usually works with no more than a couple of home winemakers per year. Some home winemakers come from as far away as Seattle to go through alreadypicked vineyards to glean fruit passed over during harvest.

Debbie Hansen, who owns Cougar Crest Estate Winery with her husband, Dave, said

one of her wine-club members will come by each year to pick grapes.

“We will sell them grapes, if they want to pick it,” she said. “We’re too busy to pick it for them. They usually want a few hundred pounds, depending on how many buckets they have.”

She said she isn’t able to spend a lot of time with home winemakers, but she also wants to try to accommodate people who want to learn more about winemaking. Hansen said she was a home winemaker for a couple of years before she launched the winery. Not many are likely to take that step.

“Most people are pretty happy doing small batches of wine that they can handle in their garage,” she said. “For Dave and I, it was a steppingstone.”

Hansen said she can usually count on tasting the amateur efforts at some point.

“It’s always fun to see what they do.”

By federal law, anyone 21 years or older may produce up to 100 gallons of wine per year. For a household, it goes up to 200 gallons. Hansen said 200 gallons comes out to a little more than a ton of grapes, which would make about three barrels of wine, plus some 5-gallon carboys.

“If your production exceeds 200 gallons, then you’d better get a license,” she said.

While Walla Walla Community College’s Center for Enology and Viticulture focuses on training the next generation of professional winemakers and grape growers, a few home winemakers also take advantage of the opportunity to learn.

Tim Donahue, director of winemaking for the college, said many of his students make their own wine for practice, which he encourages. At least a few of his students are there for their own edification, without a thought toward becoming a professional.

“Generally, they’re retired, they really like wine and want something to keep themselves busy,” Donahue said. “We’ll sell them fruit.

There’s always a little fruit hanging somewhere.”

Even before the program started 15 years ago, the community college helped launch several amateur winemaking careers.

Red Golden, a longtime Walla Walla resident and retired attorney, is part of a group of eight home winemakers. He originally took a class at the community college — taught by none other than Leonetti’s Gary Figgins. He later took classes from Rick Small of Woodward Canyon

Winery and Eric Rindal, who founded Waterbrook Winery. When Golden started his home winemaking venture, the Valley had just four wineries; today, that number exceeds 100.

“It’s unbelievable, isn’t it?” Golden said.

Golden, 82, said that, at one time, his group made seven different wines. These days, it has streamlined to three: Cabernet Sauvignon, Merlot and Syrah. The grapes arrive already crushed and ready for the next step.

“We’ll ferment, then we’ll press, then the boys take their wine home,” he said. “Then you’re on your own.”

Well, not quite. The eight members of the group gather every Monday at various locations around town, and everyone brings a bottle of wine for the others to try. Golden said the wines he makes from his three barrels are consumed in relatively short order.

“The vintages get used up pretty fast,” he said with a twinkle.

During the past quarter-century, Golden said he’s never been tempted to go commercial.

“The hard part is selling it,” he said. “None of us wanted to do that.”

Watermill Winery 41 Lowden School Road, Lowden, WA 14 miles west of Walla Walla on Hwy 12

Premium Estate Wine

509.525.0940

www.lecole.com

519228

Open Daily 11am-5pm 235 E Broadway Milton-Freewater, OR (541)938-5575

P L A N YO U R V I S I T

Happy 100th Birthday to our Frenchtown Schoolhouse

Tasting Daily 10am – 5pm $5 tasting fee refundable with wine purchase

Tour & Tasting Experiences Available See lecole.com/visit for reservations

Come celebrate!

2014

Handcrafted Hard Cider

Best Bordeaux Blend in the WORLD 2011 Estate Ferguson

13 consecutive years 519618

LE_UB Vis.Guide_2015_3.indd 1

2/13/15 9:43 AM

WALL A WALL A LIFEST YLES 11

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AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 www.amavicellars.com BASEL CELLARS ESTATE WINERY 2901 Old Milton Highway 509-522-0200 www.baselcellars.com

3.

4.

5.

SPANISH-STYLE WINE

from the

6.

WALLA WALLA VALLEY 7.

Tasting Room Open

Fri.-Sun. 11 a.m. to 5 p.m.

8.

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CASTILLODEFELICIANA.COM 541.558.3656 85728 TELEPHONE POLE RD. MILTON-FREEWATER, OR 97862

Coming Spring Release, May 1-3 Our Signature Spanish White Wine } 2014 Albariño } 519240

12 WALL A WALL A LIFEST YLES

12.

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BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 www.bergevinlane.com BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com COLLEGE CELLARS 3020 Isaacs Ave. 509-524-5170 www.collegecellars.com DUMAS STATION 36226 U.S. Highway 12 Dayton, WA 509-382-8933 www.dumasstation.com DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com FIVE STAR CELLARS 840 C St. 509-527-8400 www.fivestarcellars.com FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546

14. JLC WINERY 425 B. St. 509-301-5148 www.jlcwinery.com 15. CAVU CELLARS 175 E. Aeronca Ave. 509-540-6350 www.cavucellars.com 16. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 www.lecole.com 17. LODMELL CELLARS 6 West Rose St., Suite 104 206-409-4395 www.lodmellcellars.com 18. 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.

19. MANSION CREEK 6 West Rose St., Suite 105 253-370-6107 www.mansioncreekcellars.com 20. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 21. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com 22. PLUMB CELLARS 39 E. Main St. 509-301-8694 www.plumbcellars.com 23. REININGER WINERY 5858 Old Highway 12 509-522-1994 www.reiningerwinery.com

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24. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 www.robisonranchcellars.com 25. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 26. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 27. SOLE ROSSO ESTATE WINERY 2158 Old Milton Highway 509-252-3504 www.sole-rosso.com 28. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 29. SULEI CELLARS 17 N. Second Ave. 509-529-0840 www.suleicellars.com 30. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 31. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 www.tamarackcellars.com 32. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 www.tempuscellars.com 33. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com 34. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 www.threeriverswinery.com

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WASHINGTON OREGON

35. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com 36. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 37. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 www.watermillwinery.com 38. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 www.woodwardcanyon.com

Paid listings. To be included, contact Jay Brodt at jaybrodt@wwub.com WALL A WALL A LIFEST YLES 13

Crafting Distinctive, Terroir-Driven Wines in the Walla Walla Valley.

Blending Old-World perspective with the pioneering spirit of Walla Walla Open Thu-Mon 11am-5:30pm

519656

33 West Birch St. Walla Walla 509-522-9463 forgeroncellars.com

520280

TAS T ING R OOM HOU R S : Open Daily 10 a.m. to 5 p.m.

1979 JB George Road | Walla Walla, Washington 509.520.5166 | saviahcellars.com

CELLARS

OPEN SATURDAYS 11am-4pm (or call 509-301-3480 for appointment) No Tasting Fee • robisonranchcellars.com

520001

Cabernet Sauvignon, Syrah, Merlot & Sauvignon Blanc Tasting Room open daily: 11:00 a.m.-5:00 p.m.

1793 JB George Road Walla Walla, WA 99362 509-529-0900 vapianovineyards.com

519629

Taste our Reserve Wines by appointment

519628

14 WALL A WALL A LIFEST YLES

Va Piano Vineyards WW Union Bulletin ad

Walla Walla

Dining Guide

The Brik Bar and Grill . . . . . . . . . . . . . . . . . . . . . . .

1415 Plaza Way, Walla Walla • 509-529-7999 Open daily, 11 a.m.

If you're hungry for consistently fresh tastes, like home-cooked food, go to The Brik. All dishes are born when you order. Never frozen. Never microwaved. Even their chicken pot pie is handmade!

Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . .

15 S. Touchet St., Walla Walla • 509-529-3430 Open daily, 6 a.m.-8 p.m.

Clarette’s offers many locally sourced foods and consistently is voted the Valley’s best place for breakfast. Generations of locals have marked important occasions with its classic American-style breakfasts. Located on the Whitman College campus, one block off Main Street, near the Travelodge. Lots of parking. Breakfast served all day.

Jacobi’s Italian Café & Catering . . . . . . . . . . . . . . . . .

416 N. Second Ave., Walla Walla • 509-525-2677 • jacobiscafe.com Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m.

Come “Mangia Mangia” in Walla Walla at Jacobi’s Café! At Jacobi’s Café you can enjoy our signature Italian cuisine and experience casual dining with customer service that is second to none.

You may dine in our vintage train car or sit back and relax on our patio. Because when you are Italian Café & Catering thinking Italian ... think Jacobi’s!

Mill Creek Brew Pub . . . . . . . . . . . . . . . . . . . . . . . . . . .

11 S. Palouse St., Walla Walla • 509-522-2440 • millcreek-brewpub.com Mon.-Sat., 11 a.m.-midnight; Sunday, 11 a.m.-9 p.m.

For 15 years, Mill Creek has served locally brewed, handcrafted beers. You’ll find great values on the kid-friendly lunch and dinner menu, served inside or out on the largest patio in town. Local wines, daily specials and great atmosphere, all await you at Mill Creek Brew Pub.

Patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . .

725 E. Dayton Ave., Dayton, WA • 509-382-2625 Lunch: Wed.-Fri., 11:30 a.m.-1:00 p.m.; Dinner: Wed. & Thu., 4:30-7 p.m.; Fri. & Sat., 4:30-7:30 p.m.

Named in “Northwest Best Places” as the only four-star French restaurant east of the Cascades, Patit Creek has been serving great cuisine — without the attitude — since 1978. While all the entrees are exquisite, their meat dishes are truly notable, especially the Medallions of Beef Hiebert. An imaginative wine list and remarkable desserts make Patit Creek a gem worth traveling for.

T. Maccarone’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 N. Colville St., Walla Walla • 509-522-4776 • www.tmaccarones.com Open daily, 11 a.m.-9 p.m.

Welcome to T. Maccarone’s, a modern, Washington wine-country bistro influenced by classic Italian sensibilities. Join us in our downtown Walla Walla restaurant for a celebration of the senses – from the fragrant allure of white truffle to the warm spark of candles in our intimate dining room, let us help make your wine-country experience truly memorable.

South Fork Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1129 S 2nd Ave., Ste. D • 509-522-4777 Mon.-Sun., 11:00 a.m. - 2:00 p.m., 4:00 p.m. - 8:00 p.m.

South Fork Grill is a small locally owned, comfortable restaurant. We are casual and friendly. We have outdoor seating and dessert case full of goodies. Come visit us and let us take care of you! It is what we love to do!

KEY

Thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

311 S. Ninth Ave., Walla Walla • 509-525-0971 Open 7 days a week from 11 a.m.

Roast Duck Curry, Lemon Grass Barbecued Chicken, Coconut Prawns, Pad Thai and more.

A great menu of Thai dishes, expertly prepared. Enjoy a glass of wine, cold beer or tasty Thai iced tea with your meal. Plenty of room for groups or just the two of you. If you’re looking for a true Thai dining experience, Thai Ploy is the place for you.

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Lunch

Outdoor Dining

Dinner

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$11-$25

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Over $26

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Home and Garden

Hand-painted mushrooms from Barkwell Family Farm.

What’s cool for spring

Look to local small businesses for big ideas for your home and garden.

By Brenden Koch / Photos by Steve Lenz / Layout by Brenden Koch

F

or residents of the Walla Walla Valley, springtime delivers ever-warming mornings, ever-lengthening days and the ever-growing compulsion to enhance or update our personal environs.

Retailers feed this fervor, offering an array of irresistibly handsome and useful products for the home and garden. Sure, you can probably visit Chain-Mart and find everything you need. But the Valley’s small home-décor, lifestyle and garden shops can be even better options for those looking for unique ways to upgrade their indoor and outdoor living spaces.

Small businesses are where you’ll find one-

of-a-kind products crafted by local artisans.

Looking for a cavernous clay mug boasting a comfy pocket for your hand? Hanging flower baskets filled with a mix of Valley-grown blooms specifically selected for their ability to flourish in the local climate? An end table formed from oak that in a previous life cradled a batch of award-winning Cab Sauv? You’ll find all of these — and much more — at a shop near you.

Local small businesses stand out for their customer service. Their owners and employees understand Valley lifestyles, and are happy to take time to talk with you and make suggestions based on your tastes and needs. They even

can work with you to custom-create the exact item you want.

So, if you’re looking to spruce up your living area, kitchen, patio or garden, here are some cool products you can find at local small businesses.

This is not intended to be an exhaustive list of either local businesses or the items they sell, but rather a representative slice of what’s available in the area. If you don’t see something you like, visit a shop anyway — you are sure to discover something that strikes your fancy.

Happy shopping!

WALL A WALL A LIFEST YLES 17

Home and Garden Himalayan salt plate • $39.95 (8 by 8 inches); $45.95 (12 by 8 inches) • Providence Fine Living Among the most popular recent kitchen concepts are these salt plates, which are used for preparing and serving food.

“They’re a different way of thinking about cooking,” said Providence Fine Living owner Ejvind Lange.

Hewn from dense, ancient deposits of sea salt, the plates hold a temperature well. They can be chilled in the fridge to use as serving platters, and, on the grill, they maintain an even heat as they impart a unique delicate saltiness that enhances the flavor of meats and vegetables.

“Put it on the grill and heat it up,” he said.

Naturally antimicrobial and high in trace minerals, the reusable plates — just rinse them clean with warm water — can even be used to cure or preserve meats.

Fermentation crock • $179.99 • Providence Fine Living Another recent idea in preparing food is actually a blast from the past: fermentation, which dates to ancient times and is seeing a resurgence as of late, Lange said. People increasingly seek to prepare and preserve food more naturally with fewer chemicals, and fermenting vegetables is a natural way to maintain their flavor and nutritional benefits.

Made by craftspeople in Poland — according to Lange “the heart of fermentation” — these crocks can accommodate 10 liters and include a weighted collar that makes sure the food stays below the level of the brine. Unlike some fermentation vessels, this model includes a water lock around the rim of the lid, which allows gases to escape and “eliminates the bad bugs going in,” he said.

Try picking up a few heads of cabbage at the farmers’ market and making some traditional sauerkraut, or use radishes, cucumbers, chili peppers and, if you’re adventurous, even brined fish, to create a zesty batch of kimchi.

18 WALL A WALL A LIFEST YLES

E-cloth • $8.50-$41 • Tallmans Want to clean your kitchen, floors or automobile but dislike using harsh chemicals? The e-cloth could be the answer. Using water alone, e-cloths can remove grease, oil, dirt and grime, leaving surfaces sparkling clean. And, in tests, the cloths removed over 99 percent of bacteria on hard surfaces, with no cleansers needed.

After a cleanup job, the microfiber cloths can be rinsed with warm water and reused, or periodically machine-washed for a deep-clean.

They come in a variety of sizes and shapes for various tasks — polishing stainless steel, dusting the desk, shining up the sink, cleaning the car. Renee Reep, buyer at Tallmans, suggests starting with a general-purpose cloth and working up to more-specialized models.

“People will buy one of the basics, and then they’ll come back and buy more because they’re happy with it,” she said.

Clay kitchen-sponge or business-card holder • $12 • Clay in Motion Handmade by Clay in Motion owner Bob Neher in his Highway 11 production studio, these one-of-a-kind items are perfect for home use or giving as gifts. They can also be used as distinctive business card holders.

Faux food • Walla Walla’s Real Deals on Home Decor If you’ve ever pondered a bunch of freshly unearthed Walla Walla Sweet Onions and remarked, “These would look great on my mantel!” these are the decorations for you.

Faux fruits, vegetables, baked goods and confections can be an inexpensive way to customize your home’s décor.

These lines of factitious foodstuffs are among the most realistic ever produced. Their vivid colors and authentic shapes are sure to add a whimsical verve to any surface they’re placed on. Of special note is the little lettuce, which is so darlingly realistic, it should come packaged with a scale model of Peter Rabbit.

Prices run from 39 cents for miniature apples to $11.49 for the largest loaf of bread.

Real Deals owner Kyla Nunes said she’s had a lot of business from wineries decorating their tasting rooms with clusters of these grapes that never ferment. Multiple sizes and colors are available, as are potted grapevines. Grape bunches run $3.49 or $3.68, depending on size and type; the grapevine is $70.60.

WALL A WALL A LIFEST YLES 19

Home and Garden

Various items • Main Street Furniture Co. iewing an assemblage of décor items is a great way to envision how various types of pieces could work together in your home. Kelly Belcher, owner of Main Street Furniture Co., has set up a variety of what she calls “vignettes” in her shop on the corner of Main and Spokane streets.

The arrangement shown here combines consignment and retail items, handmade and production pieces, and recycled and new materials.

For those who want to put their own design spin on a basic piece of furniture, Belcher said her store specializes in custom orders. Customers can specify their ideal size, fabric and finishing of items from frames and throw pillows to chairs and sofas.

• Tripod floor lamp. $165 • Dining chairs: These high-end chairs feature top• Sharon O’Connor’s “A Villa in Tuscany” grain leather, linen upholstery and recipe cards and CD. $30 hand-placed nail heads. Price varies.

• Cowhide rug: • Dining table: Made of authentic hides The 60-inch table is made of solid Belcher hand-picks at wood with a lime wash. Price varies. market in Texas, each • Consignment vintage field desk. $65 piece is unique. $325 • Soy candles. $14-$28 • Giclee print: • Locally produced oversized Produced in the U.S., wine glasses. $22 these UV-coated prints • Burlap wine bags. $6 can be custom-made in a variety of sizes.

• Salt cellar with spoon. $12

V

20 WALL A WALL A LIFEST YLES

• Wine bottle art: Original artwork painted by a Whitman College student. $125 • Appetizer tray: Made from recycled wine barrels by a local artist. $45 • Vintage brass candle-snuffer. $18 • Wine bottle napkins. $4 per package • Picture frames: These frames come in various sizes and designs. Consignments run $6 and up, while new frames start at $18.

• Soy candles: $14-$28

Wine-barrel furniture from Zerba Cellars • Tra Vigne

G

iven the Walla Walla Valley’s 100- I’d have to count them,” plus wineries, leftover barrels are he said. a common commodity in the area.

Larson had A handful of local craftspeople are worked with wood giving these vessels second lives by transform- for some time prior ing them into unique furniture and home ac- to concentrating on cessories. products made from wine Perhaps the best value in local goods made barrels. from wine-barrel components is the growing “I was a general conline of accessories and furniture from Milton- tractor for 30 years before Freewater’s award-winning Zerba Cellars. De- that. I had done a lot of signed and handcrafted by Zerba’s James Larson woodworking as a carpenand three employees, the products can retail ter,” he said. for less than a third of the cost of the mostThe project began as a side expensive similar goods produced locally. But business for the their quality is just as fine as that of other winery, but over makers. two-and-a-half years “It’s the kind of has developed into a furniture you vibrant, flourishing can hand down operation. to your kids “I took it on for retireand grandkids,” ment, part time,” he said, “but Tra Vigne owner I got so busy, I hired a person.

Craig Keister said.

Sales kept climbing, so I hired two • Serving tray: $125 Since August 2013, more people.”

Larson and his crew have created It takes Larson two to three times as long a wide variety of handmade products in a shop to design a piece as it takes to build it. For exadjacent to Zerba Cellars’ rural Milton-Free- ample, it could take him from 16 to 24 hours water winery facility — from cutting boards to design an Adirondack chair that then takes and serving trays about eight hours to construct. to Adirondack The number of erstwhile barrels needed r o c k e r s a n d to form a piece varies by model. Composed elaborate tast- of pieces from up to three barrels, the bistro ing stations. tables are among the greediest. Adirondack Their catalog chairs and pouring stations consume just over boasts some a barrel each.

30 items — The components of some barrels are split “maybe more, between projects. After a barrel is cut into pieces to form part of a pouring station, its ends are subsequently used to create Lazy Susans.

After assembling and sanding a piece, the crew typically applies a dark mahogany stain and then polyurethane — but not too thick, so as to not overpower the allure of the original grain.

“Most people want the natural wood,” Larson said.

Keister describes the finished pieces as having a “simple design,” which allows them to fit into a variety of • Adirondack rocker: decorating schemes. Although earlier $595 models of wine-barrel furniture were often relegated to the veranda, Zerba’s work is “so handsome, people are using it indoors,” he said.

Larson agrees, envisioning people using Zerba’s furniture almost anywhere in and around the home.

“The tables and chairs go equally inside, on patios and outside,” he said.

Never satisfied with his current cata• Table: $495 log, Larson continues to develop new ways to recycle wine barrels, especially during the winery’s off-season from December through February. One recently completed project — not yet in production — is a “king pub table” boasting padded swivel chairs.

“We’ve been doing a lot of prototypes,” he said.

But spring’s arrival means it’s time for the crew to turn the switch from research and development to production.

“We’re heading into busy season; we try to not do any prototypes then,” he said.

Keister describes Zerba’s craftspeople as “highly skilled” and its furniture as “gorgeous and comfortable.” A wide variety of pieces are available at Tra Vigne and Zerba’s other retail outlets in Dundee, Ore., and Woodinville, Wash., including tasting tables, stools, Adirondack rockers and serving stations.

• Stool: $310

WALL A WALL A LIFEST YLES 21

Home and Garden

L

ocal garden shops can be an excellent resource for anyone wishing to beautify their outdoor spaces, from patio to garden.

Most shops maintain carefully curated tableaus featuring décor items of virtually any type imaginable, created by a variety of producers, from local and regional artisans to European firms.

Birdbaths, torches, wind chimes, tapestries, flower baskets and statuary: you name it, at least one shop will likely carry it — and probably in several different finishes, at that.

Jellybean accent rug • $31

Coir mat • $26

• Tallmans In the spring, “people are looking to spruce up indoors and outdoors,” Reep said. These brightly colored floor coverings are a suitably cheery way to liven up your home’s interior or set out a festive greeting for guests.

The 18-by-30-inch natural coir mats are crafted from coconut fiber and hand-painted. They’re biodegradable, and come in a variety of patterns. Cleaning them is easy, by shaking or vacuuming.

The 21-by-33-inch Jellybean rugs resist fading and mildew, are machinewashable and are suitable for the foyer or patio. Plus, their twisted-hook construction resists picking and pulling.

Hand-painted mushrooms • $5-$20 • Barkwell Family Farm Come in an array of sizes from miniature to large.

Garden statuary

Blown-glass birdbath with metal stand

• $60-$345 • Barkwell Family Farm Sizes and styles vary.

• $155 • Clay in Motion The preferred design of the area's fashion-forward feathered friends.

22 WALL A WALL A LIFEST YLES

Rusty garden art • $10-$100 • Clay in Motion Handmade by an Oregon artist in a variety of shapes and sizes..

Flower torches • $83.75 • Barkwell Family Farm Available designs include poppy, sunflower and Bishop dahlia.

Garden globe with stand • $99 • Clay in Motion Available by special order, these globes cast spots of light in various shapes and patterns when a lit candle is placed within them.

WALL A WALL A LIFEST YLES 23

Home and Garden

S

olar lanterns convert sunlight into an electrical charge, which they store and then use to power an LED light after dark. Since they are weatherproof and operate automatically, they are some of the relatively few garden decorations that are effective year round, said Cyndi Thompson, owner of My Grandmother’s Garden.

“They start glowing early in the winter,” she said.

But as spring ripens into summer, more and more charge is stored during the day, meaning the lanterns are able to glow that much more vibrantly at night.

Thompson described the lanterns as “really spectacular” and said that they are one of her shop’s top sellers.

Solar lanterns • $22-$45

24 Walla Walla Lifestyles

Home and Garden

Walla Walla’s many trees are a testament to careful planning and preservation by the city’s residents over the years. Photo by Steve Lenz

Into the woods: Trees in the Walla Walla Valley

Since the pioneer era, locals have planted and maintained trees to boost the Valley’s beauty.

By Diane Reed

P

ausing at the top of Nine Mile Hill west of Touchet, you can see the Walla Walla Valley spread out below, a broad swath of green offering a leafy promise. Although there were always trees in the river and stream corridors of the Valley — mainly native trees like locust and silver maple — many of the trees that now shade and beautify the Valley were planted by the first settlers and subsequent generations.

Some early settlers even brought favorite tree varieties from their hometowns, and nurseries were established early on as popular sources for trees for homes, orchards and institutions

throughout the Valley.

In the early 1900s, the Park and Civic Arts Club in Walla Walla worked hard to raise funds to establish parks in the city. The organization managed the park system until 1942, when the city took responsibility. Today, Walla Walla’s parks are known for their sylvan beauty, and feature a number of champion trees recognized statewide, including trees at Fort Walla Walla and Pioneer parks.

Many of the trees in Pioneer Park date from 1907-1908, and the park encompasses the second-largest number of champion trees in the state. Whitman College also features a number

of record trees, as outlined in Robert van Pelt’s book, “Champion Trees of Washington State.”

If you want to visit some of these remarkable trees, pick up “A Walking Guide to the Big Trees of Walla Walla” by Shirley Muse, which identifies champion trees in public and private locations, and is available at the Walla Walla Parks and Recreation office.

If you are inspired to add trees to your own landscape, there are many to choose from. More than 115 different tree species are represented in the Valley. And there are lots of reasons to make trees part of your landscape. They provide shade on hot summer days, afford privacy, WALL A WALL A LIFEST YLES 25

Home and Garden

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cleanse the air, attract birds and wildlife and, in some cases, provide nuts or fruit.

Keep in mind, however, that planting fruit trees on your property comes with a legal responsibility for periodic spraying — see the Washington State University Extension fact sheet “Why Backyard Fruit Trees Are Not for Everyone.”

When choosing a tree, remember the Walla Walla Valley is actually in planting zones 4-5 (W2 has its own microclimate — it’s not really in zone 6a, as some books suggest). So, as you look at garden books, look for trees and plants that are hardy in those zones.

Choosing trees for your property is a process that should take into account location, size, color and personal preference, because planting a redwood a foot from your house might cause problems in the future, and a larch tree overhanging your roof will keep you busy unclogging your gutters. And, as much as you might love palms, they won’t survive here.

For truly local advice, it’s a good idea to talk with the staff at WSU’s Walla Walla County Extension or Walla Walla Parks and Recreation.

The Extension has a number of publications available at its local office, and encourages people to stop by and talk to Master Gardener Coordinator Becki Green for advice.

The city of Walla Walla has list of trees by size on its website (click on Parks and Recreation > Permits > Tree Classes I-IV). This is used for identifying appropriate street trees, but can also be a useful tool for picking trees for your yard, since it gives height, dimensions and a description of the tree’s characteristics.

Jim Dumont, Parks and Recreation director, is also happy to provide guidance.

Street trees (in the planting strip between the sidewalk and the street) in Walla Walla are strictly regulated by city statutes. Removing, pruning or replacing a street tree requires a permit from Parks and Recreation. Applications are reviewed by the city arborist, who consults with the property owners. For pruning, property owners are required to use one of the licensed tree-care specialists identified in city permit regulations. Removal or replacement of street trees must be specifically approved by Parks and Recreation. It also determines the appropriately sized replacement tree, depending on the width of the planting strip, the presence of overhead wires and other considerations. (In some cases, city staff may determine planting any trees in the strip may not be feasible.)

Small trees on the city’s list include varieties of cherry, dogwood, hornbeam, plum and

maple. Medium trees include ash, beech, birch, linden and pear. Large trees include maple, sweet gum and hackberry. And beech, linden, oak and tulip are among the very large trees.

Once the size of the appropriate street tree is determined, the property owner can select and purchase a tree that fits into that category, letting the city know which variety has been chosen, so the city can add that tree to its database of street trees.

It’s little wonder that, for more than 19 years, the city of Walla Walla has been designated as a “Tree City USA” by the Arbor Day Foundation. To be honored, a city must have a board or department responsible for trees, establish a tree ordinance, spend $2 per capita on tree care and celebrate Arbor Day. It may not be easy to be green, but the Walla Walla Valley stands out as an oasis in Eastern Washington.

For more information: Walla Walla Parks and Recreation Office: 55 E. Moore St. wallawallawa.gov/depts/parksrecreation Director: Jim Dumont 509-527-4527 jdumont@wallawallawa.gov WSU’s Walla Walla County Extension 328 W. Poplar St. ext100.wsu.edu/wallawalla Master Gardener Coordinator: Becki Green 509-524-2685 becki.green@wsu.edu Master Gardener clinics Tuesdays and Thursdays, 9 a.m. to 11 a.m. and 2 p.m. to 4 p.m., April through September. Master Gardeners are also available at the Farmers Market in Walla Walla most Saturdays during the season.

The Pioneer Park bandstand today. Sycamores (plane trees) surround the structure. Photo by Diane Reed.

One Winery, two labels, three cows...

Spofford Station winemaker Lynne Chamberlain is the only native of Walla Walla to manage her own vineyards, produce her own wines and raise Cabernet Cows to boot!

Don’t miss her many 90+ point wines at the tasting room at the vineyards.

Pioneer Park bandstand circa 1910. The sycamores were planted 1907-08. Courtesy of Joe Drazan.

85131 Elliot Rd at Stateline 509-529-1398 • spoffordstation.com WALL A WALL A LIFEST YLES 27

Agriculture

Galen Tom, a fifth-generation Walla Walla farmer and precision-agriculture instructor, decodes information that can be gleaned from Normalized Difference Vegetative Index imagery. A field scan, which helps to identify areas of plant stress, allows growers to variably administer seed, water and chemical applications while benefiting the environment.

Ag soars at WWCC and beyond Technology being taught at Walla Walla Community College is transforming the field of agriculture.

By Janice James / Photos courtesy of David Walk

A

griculture subjects are gaining ground at Walla Walla Community College, and the big driver is technological innovations in farming practices. Areas of study reach far beyond agriculture science and agriculture business programs to include John Deere technology, culinary arts, farrier science, commercial truck driving, the Water and Environmental Center, the Center for Enology and Viticulture and the on-campus sustainability effort.

The recent boom is reflected in the compelling statistic that presently three out of four graduates in agriculture programs from twoyear colleges in Washington state hail from WWCC. The college is attracting new faculty like Michael Hagerman, a former Chinook helicopter pilot who, after leaving the mili28 WALL A WALL A LIFEST YLES

tary, worked for Evergreen Aviation as a drone mission coordinator, then, after pursuing a college degree at Eastern Oregon University, as an agronomist for DuPont Pioneer. Hagerman’s family farms a couple of thousand acres of dry land south of Walla Walla from Stateline down to Athena. In addition to new hires, the college is overhauling existing curriculum with updated content and methods of instruction.

Another infusion of energy and opportunity comes from local business supporters, including Northwest Grain Growers, Key Technology, The McGregor Company, Wilbur-Ellis, Papé Machinery and Dunning Irrigation Supply.

Key Technology has built and donated a camera-equipped optical food-sorter to the Center for Enology and Viticulture. In “full mess mode,” grapes are bumped down a shaker

table and sorted by about 150 air jets. The optical food-sorter’s camera scans the grapes and ejects those that are deemed unsuitable for wine processing.

Tim Donahue, director of winemaking, says, “It changes the structure of wine completely — makes wine softer, less astringent, less bitter, removes the ‘stemy’ flavor.” He emphasizes, “It’s a very powerful tool. It’s an option.”

Changes are having an impact on the region, too.

“There are 943 farms (cattle, wheat, apples) in Walla Walla County,” says WWCC President Steven VanAusdle, who beams with excitement when he speaks about the smarter ag-systems that are derived from information technology.

“It’s a bigger industry than some people see.”

Estimates suggest over 50 percent of

Equipped with screen monitors, new John Deere tractor dashboards look like control centers. “It’s not just keys and driveshaft anymore,” says Jerry Anhorn, dean of ag science, energy and water management. “You might step in, but if you’re not acquainted, you’re stepping out.”

farmers in the region now use some kind of precision agriculture to make management decisions. Ultimately, shrewd financial considerations are the driving force. After all, fuel, seed, fertilizer, pesticides, insecticides, irrigation and labor are heavy costs. By employing technology that helps with field mapping and scouting, yield monitoring and variable seed, spray and fertilizer rates, not only are precious resources like water and soil nutrients saved, agriculture is more profitable. Consumers, too, can appreciate the fact that chemical inputs (fertilizers, insecticides, pesticides) are not used unnecessarily.

More than a decade ago, Global Positioning System technology began paving the way for smarter and more efficient land-management systems in agriculture. The Federal Aviation Administration is now in the process of defining rules to govern the commercial use of drone aircraft. Once legalized, programmed flying-machines are bound to find many applications in the large-scale competitive agriculture industry.

Meanwhile, a technology similar to infrared, known as Normalized Differential Vegetative Index, can read a field, often a quilt of different soil types, nutrients and variable moisture

content, and relay, via a color-coded monitor, indications of plant stress and insect infestation. Targeted soil samples can then be used to justify decisions regarding irrigation practice and amounts of chemical input. Differentiated seeding rate can also be determined to optimize soil type. In the past, blanket applications of chemical input and seeds were wasteful, environmentally unfriendly and expensive.

The popular quadcopter, a microwavesize, camera-equipped, remote-controlled aerial vehicle, is already finding many practical applications in small-scale agriculture and livestock management. Without technology, a farmer used to walk his field looking for critical differences in crop growth or soil type. Via quadcopter, “field scouting,” with its visualrecording capability relaying up-to-the-second information, a farmer can more efficiently judge events in the field, whether evaluating crop status, isolating a stretch of fence requiring repair, or monitoring newborn calves during calving season.

Greg Schnorr is an example of how far WWCC's on-campus commitment to agriculture goes. Schnorr is a culinary arts instructor and owner of Red Boar Farms, a 7-acre organic farm west of town. Unhappy with the large amount

Optical food-sorter in operation at the Center for Enology and Viticulture, where applications are being studied for winemaking. “The sorting process ejects MOG (matter other than grape), which makes wine softer, less astringent, less bitter,” says Tim Donahue, director of winemaking.

WALL A WALL A LIFEST YLES 29

Agriculture of food waste on campus, he decided raising hogs was the answer.

Partnering with the college, he started collecting roughly 25 pounds of unwanted food waste a day for his hogs. In return, the college benefits through the annual donation of a hog to the Cowboy Breakfast at the College Rodeo, sponsored by the Associated Student Body and the WWCC rodeo team to support efforts to prevent child abuse and neglect in the Walla Walla area.

Schnorr has also taken classes in agriculture, enology and viticulture. After wine touring in Hungary in 2008 in search of a cold-hardy grape that would be suited to the micro-climates off Wallula Avenue and Mill Creek, he planted 767 vines of Muscat Ottonel. In 2012, as part of a College Cellars venture with students from the Enology and Viticulture program, Greg decided to pick early, so the grapes would develop less sugars, and to semi-sparkle the wine through a process that is “faster than bottling Budweiser.”

Trendy, yes, but also thrifty — no oak barreling or long-term cellaring and aging costs.

This past January, at the San Francisco Chronicle Wine Competition, College Cellars’ 2014 Red Boar Vineyard Muscat Ottonel claimed “Best of Class.”

Information technologies have enabled the development of precision agriculture. Finely calibrated farm machinery guides application of seeds, fertilizer, pesticides, insecticides and water, thereby optimizing farming budgets and nature’s not-unlimited parameters.

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30 WALL A WALL A LIFEST YLES

Named best wine in its class at America’s largest wine competition, College Cellars' 2014 Red Boar Vineyard Muscat Ottonel was a collaborative effort of WWCC students and culinary arts instructor Greg Schnorr. Schnorr is now experimenting with an heirloom wheat variety called Turkey Red.

Combine driver and farm manager Melissa Hansen recently returned from a weeklong seminar in Washington, D.C., as part of an AgForestry Leadership Class. “We meet with politicians and nongovernmental organizations and talk about public policy. You look at the opposite side of things, sometimes.” Photo by Steve Lenz.

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WALL A WALL A LIFEST YLES 31

Homes

Claudia and Dain Nysoe enjoy the modernized, historic home at 216 S. First Ave., Dayton.

The silver lining

Claudia and Dain Nysoe got the opportunity to modernize a classic Dayton home after a leak caused major interior damage.

By Karlene Ponti / Photos by Nick Page

S

ometimes, a near-disaster can turn out for the best.

Claudia and Dain Nysoe purchased their historic 1917 home at 216 S. First Ave., Dayton, about five years ago. Known as the Clarinda Price home, or the “Milk-Bottle House,” it has a distinctive front porch with pillars that resemble milk bottles.

Claudia loves living in a historic home, in a walkable neighborhood, close to Main Street and within walking distance of her former job at the Dayton Chamber of Commerce. Initially, she had wanted an older home and her husband had wanted a newer one, but this house provided opportunities for both of them.

One of the things that drew them to it was the Craftsman styling.

32 WALL A WALL A LIFEST YLES

“This house was on the market for about four years,” Claudia said. “It was empty for one year.”

At some point during that time, an upstairs radiator flooded the home, and the damage was extensive.

“The living room ceiling had fallen in,” Claudia said. “The two front rooms were stripped down to lath and plaster. The original floor was walnut — it was destroyed,” she said.

Despite the damage, the Nysoes could see the house was going to be very light and bright.

They were interested in buying it, but that couldn’t be done until repairs were made, so it turned out Claudia was able to get the home completed the way she wanted.

“I got to choose the materials,” she said. “The

floors are still black walnut, but a wider plank throughout the house, except for the office and bathroom. We added crown molding — it had picture molding, initially.”

The water damage was corrected, and the rest of the home has been updated. Radiators were removed, and a new heating and cooling system was installed.

“We replaced the front door; it was wrecked,” Claudia said. But the Nysoes kept the door’s distinctive side-panel windows, which added to the light coming into the front room. The abundance of windows, with leaded glass, was something Claudia loved about the home.

Most of the kitchen now has been modernized.

“The kitchen was gutted — no counters, no

The large front porch, a Craftsman feature, is a nice place to relax.

cabinets; they were outdated,” Claudia said, describing it as “an awkward, long kitchen.”

Now, it is a bright yellow — the color of Fiestaware — light and cheerful. Claudia has never liked granite surfaces, and opted for vinyl countertops, with no harsh reflection.

The kitchen also utilizes subway tiles with exposed grout.

“I wanted it to be inexpensive and creative,” she said.

The Nysoes like to do things themselves whenever possible — Claudia did the painting in the kitchen. The couple is, however, very pleased with the professional work done for them.

“The builder we worked with was Jim Erskine with JLM,” Claudia said.

But she still has plans for changes.

“I love projects. Now that I have time to do these projects, almost every room in the house has been painted,” Claudia said.

Walls of the front rooms and most wood surfaces are painted white, which brightens the whole house. Older homes are charming, according to Claudia, but they also can be very

dark inside. This house is not that way, at all.

And it’s a perfect place for the family antiques, furniture and figurines to add personality to the home. The Nysoes have a chandelier in the dining room that turned out to be the same model as one owned by Dain’s aunt.

The home also has a number of built-ins and great storage in practical locations.

“It’s actually too large for us,” Claudia said.

It comes in at about 4,000 square feet, including the basement. But during family gatherings, the space is well-utilized.

The home has three floors — finished basement, main level and upper level. There are three bedrooms upstairs, one bedroom in the basement, and a room used as an office on the main floor. There are three bathrooms, one on each floor, and Claudia and Dain have added a shower to the upstairs bathroom.

The upper level is spacious. At the end of the upstairs hallway is a comfortable sitting area.

The whole upper floor is done in soft hues for a restful, serene atmosphere. Colors include sage green, gold and tan. The couple also has a guest room done in blue.

They have a living and TV area in the finished basement.

“Dain has a wood shop downstairs,” Claudia said.

The Nysoes enjoy the whole house and yard, but some places get more use than others.

“My favorite room is probably the dining room,” Claudia said. In previous homes, they hadn’t really had a formal dining area.

The exterior of the home is strong and sturdy, with wide eaves and large dormers, representing the Craftsman style.

The large covered porch adds a graceful touch to the front of the house. More graceful and uncommon are the wood pillars fashioned like white milk bottles.

Claudia loves to garden, and the large, quiet backyard with lilacs and small trees gives her the opportunities she wants.

The home is eligible to be on the Dayton Registry of Historic Places. Saved from a disaster and updated, it now happily awaits its 100-year anniversary.

WALL A WALL A LIFEST YLES 33

Homes

The front living room has been repaired and restored to its former elegance.

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34 WALL A WALL A LIFEST YLES

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Secret Garden

Joanie and Mark Fullen's home has its own backyard refuge.

Pathways in the forest

Joanie and Mark Fullen’s tree-filled Reser Road property is a ‘place of adventure’ for their grandkids.

By Karlene Ponti / Courtesy photos

J

A water feature adds a point of interest as well as soothing sound.

36 WALL A WALL A LIFEST YLES

oanie and Mark Fullen have a quiet sanctuary in their yard and garden at 320 Reser Road.

“It’s a little over an acre, and Yellowhawk Creek runs through it. We’re very blessed,” Joanie said.

They have lived in their home for about 10 years, and have altered and nurtured the property as they’ve gone along.

Gardening is a relaxing hobby for her.

“My husband does a small garden, so we have pumpkins for the grandchildren,” she said.

“It’s really a big yard, rather than a garden.

It’s a landscaped yard,” Joanie said. “We got some flexible gas piping, so we put in a gas fireplace out there.”

The big red barn is used for storage and for

an office. An old bunkhouse on the property was turned into a guest house. Pathways wind through the trees and foliage to each location.

The area has many mature trees that provide a lot of shade and seclusion. There are so many large trees the Fullens have actually had to do some thinning — and more will be needed.

“We have a few of the older trees that we need to take out. The big silver maples on each side of the barn will need to be removed in a few years,” Joanie said. But the couple has a nursery of baby trees for future planting.

In addition to being a quiet place to relax, the garden is a fun place for the grandchildren.

“Let’s go out in the forest,” Joanie suggests, and a yard turns into a place of adventure.

The garden has a combination of plantings of different heights and textures.

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WALL A WALL A LIFEST YLES 37

APRIL THROUGH APRIL 15

APRIL 9

• Sheehan Gallery hosts the exhibit “The Hand + the Machine,” featuring artists Greg Pond, Paul Catanese and Peter Christian-Johnson. Whitman College. Details: 509-527-5249 or ubne.ws/1DOHvEy

APRIL 17-18 • Friends of Acoustic Music presents WallaDance, a weekend featuring contra dances and workshops.

Details: 509-522-0399 or walladance.org

THROUGH APRIL 30

APRIL 17-19

• CAVU Cellars hosts an exhibit of art by Roy and Joyce Anderson. 175 E. Aeronca Ave. Details: 509540-6352 or cavucellars.com THROUGH MAY 2 • Tamástslikt Cultural Institute presents the new exhibit “Roots of Wisdom: Native Knowledge, Shared Science.” Pendleton. Details: 541-966-9748 or tamastslikt.org THROUGH SEPT. 7 • The Kirkman House Museum hosts an exhibit about World War II and how it affected Walla Walla. Details: 509-529-4373 or kirkmanhousemuseum.org THROUGHOUT THE YEAR • A large variety of classes for youths and adults, ranging from fitness and sports to art enrichment. City of Walla Walla Parks and Recreation Department.

Details: 509-527-4527 or wwpr.us APRIL 1 • The Friends of Acoustic Music presents a Wednesday-evening contra dance. Reid Campus Center Ballroom, Whitman College. Details: 541-938-7403 or fam.bmi.net APRIL 2 • Opening reception for guest artist Rachel Smith, showing work through June. Also, new work from resident artists Anne Hysell, Helene Wilder and Penny Michel. 5-7 p.m., Studio Two Zero Two, 202 E. Main St. Details: facebook.com/StudioTwoZeroTwo • The Piano Trio — Lisa Robertson, violin; Ed Dixon, cello; James Cook, piano — performs a lunchtime “First Thursday” concert. 12:15 p.m., St. Paul’s Episcopal Church. Details: 509-529-1083 APRIL 3-5

• Shakespeare Walla Walla presents “Searching for Aztlan.” 7:30 p.m., Gesa Power House Theatre. Details: 509-529-6500 or phtww.com

• “Nearly Lear,” presented by Adventist Health Walla Walla General Hospital, features Susanna Hamnett in this family-friendly adaptation of Shakespeare’s “King Lear.” 6:30 p.m., Gesa Power House Theatre.

Details: 509-529-6500 or phtww.com APRIL 10-11 • “Chef’s Table on First” and “Feast Walla Walla”: a celebration of food, wine and art of the Walla Walla Valley. More than 50 vendors, including fine restaurants, wineries, musicians and artists, will be featured.

The feast runs from 1 p.m., First Avenue between Main and Alder streets, Downtown Walla Walla.

Details: 509-529-8755 or downtownwallawalla.com APRIL 10-19 • Spring Poker Round-Up at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453 or wildhorseresort.com APRIL 12 • Walla Walla Valley Bands perform “Swingin’ Groovy Jazz Time.” The concert features performances by the Mill Creek Jazz Ensemble and the Main St. Jazz Band. 3 p.m., Walla Walla Community College, Performing Arts Auditorium. Details: 509-301-3920 or wwvalleybands.org APRIL 14 • The Walla Walla Symphony presents “Classical Connections.” 7:30 p.m., Cordiner Hall, Whitman College.

Details: 509-529-8020 or wwsymphony.org APRIL 15-19 • “Three Tall Women,” a drama about three women of different generations. 8 p.m., Harper Joy Theatre, Whitman College. Details: 509-527-5180 or whitman.edu/hjt APRIL 16

• The annual Tour of Walla Walla Bicycle Stage Race attracts hundreds of riders for the weekend. Lots of fun for everyone, riders and spectators alike. Details: 509-525-4949 or tofww.org APRIL 18 • Old-fashioned country dance. No alcohol. 810 C St., near Walla Walla Regional Airport. Details: 541-9387403 or fam.bmi.net • Record Store Day. Hot Poop, 210 E. Main St. Details: hotpoop.com APRIL 22 • CAVU Cellars hosts well-known fire-painting artist Peter Kephart. Details: cavucellars.com APRIL 23-26 • Walla Walla University Alumni Weekend. Includes the Eugene Winter Alumni Golf Classic, the Richard Kegley Memorial Fun Run and the annual Homecoming Car Show. WWU, College Place. Details: 509-527-2656 or ubne.ws/1zd53LE APRIL 24-26 • Southeastern Washington Quarter Horse Show.

Walla Walla County Fairgrounds. Details: 509-5258308 or wallawallafairgrounds.com APRIL 24-MAY 24 • Sheehan Gallery hosts the Visual Art Majors Senior Thesis Exhibition. Whitman College. Details: 509527-5249 or ubne.ws/1DOHvEy APRIL 25 • Whitman College Renaissance Faire. The annual festival includes medieval costumes, music and crafts.

10 a.m.-5 p.m., Memorial Lawn, Whitman College.

Details: 509-527-5367 or whitman.edu/faire • “Femme Fatale: the Music of Film Noir.” 7:30 p.m., Gesa Power House Theatre. Details: 509-529-6500 or phtww.com

• Valley Girls Barrel Racing, the annual Barrel Daze, Saturday-night barbecue dinner and auction. Walla Walla County Fairgrounds. Details: 509-522-1137 or wallawallafairgrounds.com

APRIL 25-26

APRIL 3, 4, 10-12, 17-19

APRIL 26

• The comedy “Be My Baby” will be performed at the Little Theatre of Walla Walla. 8 p.m.; April 12 and 19, matinee: 2 p.m. Details: 509-529-3683 or ltww.org

• The Chamber Music Spring Concert. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509527-5232 or whitman.edu

• The annual Kennel Club Dog Show. Walla Walla County Fairgrounds. Details: 509-558-3854 or onofrio.com

APRIL 30

APRIL 4 • Living History interpreters portray characters from the past. 2 p.m., Saturdays, Fort Walla Walla Museum.

Details: 509-525-7703 or fortwallawallamuseum.org 38 WALL A WALL A LIFEST YLES

• The Visiting Writers Reading Series presents Jericho Brown. 7 p.m., Kimball Auditorium, Whitman College.

Details: whitman.edu

• The Whitman Jazz Ensemble Concert, directed by Doug Scarborough. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509-527-5232 or whitman.edu

Regular Events TUESDAY

FRIDAY

SATURDAY

• “Trivia Game Night.” 7 p.m., Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-5223865 or redmonkeylounge.com WEDNESDAY

• Pianist Carolyn Mildenberger. 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258 or sapolilcellars.com/events.htm

• Live music. 9 p.m., Wildhorse Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800654-9453 or ubne.ws/1JHNDSC

• First Wednesday of the month, wine tasting.

Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453 or ubne. ws/1ENdLov • Music. Rogers’ Bakery, 116 N. College Ave., College Place. Details: 509-522-2738 • Record your music. 5 p.m., Open Mic Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509520-5258 or sapolilcellars.com/events.htm

• The first Friday of each month, free admission at Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748 or tamastslikt.org • Live music. 9 p.m., Wildhorse Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800654-9453 or wildhorseresort.com • Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258 or sapolilcellars.com/events. htm

• Karaoke. 8 p.m., Wildhorse Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800654-9453 or wildhorseresort.com THURSDAY

• Music or DJ. Music: 9 p.m., DJ: 10 p.m.; Marcy’s Bar & Lounge; 35 S. Colville St. Details: 509-525-7483 or facebook.com/MarcysBarAndLounge

• Comedy jam. 8 p.m., Wildhorse Sports Bar at the Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453 or wildhorseresort.com

• Music or DJ. 10 p.m., Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865 or redmonkeylounge.com

• Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258 or sapolilcellars.com/events. htm • Music or DJ. Music: 9 p.m., DJ: 10 p.m.; Marcy’s Downtown Lounge; 35 S. Colville St. Details: 509525-7483 or facebook.com/MarcysBarAndLounge • Music or DJ. 10 p.m., Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865 or redmonkeylounge.com

Submit your event Send your event details to Karlene Ponti: 509-526-8324 or karleneponti@wwub.com

Photos by Steve Lenz

Where in Walla Walla?

Last issue’s clue: This scene is seen from a parking lot off which Walla Walla street?

Answer: Rose Street.

Last month’s winners: Clue:

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Contest rules:

If you have the answer, email 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.

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