lifestyles in the Walla Walla Valley
T H E VA L L E Y â€™ S P E O PL E , W I N E & F O O D
CReATuRes GReAT And sMALL hoW AniMALs MAKe ouR LiVes BeTTeR
Supplement of the Walla Walla Union-Bulletin
WA L L A WA L L A G E N E R A L H O S P I TA L
The waiT is over weâ€™ve compleTed phase 1 of our TransformaTion: our new sTaTe-of-The-arT er. [no wonder The smiles]
wwgh.com 10 2 5 s . s ec on d ave .
Vineyard Estates • Residential • Commercial • Land/Lots/Farm Certiﬁed New Home Specialist • Certiﬁed Negotiation Expert • Certiﬁed Residential Investment Specialist G TIN LIS NEW
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1841 Howard St., Walla Walla, WA
740 Whitman St., Walla Walla, WA 5000+ SF, 5bd/4.5ba + extra-lg garage w/ bonus suite. Rich woodwork & hardwood floors throughout, gourmet kitchen, additional kitchen on top level, 120” screen theater room, & surround sound. Stamped concrete patio w/ a large pergola w/ outdoor kitchen + professional landscaping. MLS#: 110330 $949,000
This home is gorgeous & move-in ready! 4bd/3ba, 2484SF home - beautifully remodeled inside & out. In 2011, new kitchen, new appliances, new redwood deck, new stenciled patio, new landscaping, the list goes on! Close to Tietan Park in a great neighborhood. MLS#: 110703 $285,000
Libby Frazier, CNE, CNHS, CRIS • Megan Golden, CRIS C: 509-301-4055 /509-301-4035 email@example.com • firstname.lastname@example.org www.libbyfrazier.com
Frazier Golden Group
Tailored Service, A Tradition of Excellence, A Name you can Trust Wall a Wall a Lifest yles 3
Looking for world class wines in Walla Walla? We Welcome You to Pepper Bridge Winery
Come experience Amavi’s new tasting room at 3796 Peppers Bridge Road. 285747V
We Welcome Your Visit Open 7 Days a Week 10:00 - 4:00 509-525-3541 • email@example.com www.amavicellars.com
Tasting rooms in Walla Walla & Woodinville
Cabernet Sauvignon & Merlot 100% Estate, 100% Sustainable Tasting room open seven days a week, 10 a.m. to 4 p.m. 509-525-6502 Pepper Bridge Winery-1704 J.B. George Rd. Walla Walla, WA 99362 Lisa@pepperbridge.com www.pepperbridge.com
Delivering Excellence BY
N H Rebecca Selph & Megan Golden (509) 492-3836 firstname.lastname@example.org Model Home Hours | Sat - Thurs, 12pm - 5pm 1905 Stevens Street | Walla Walla, WA
WA CCB# HAYDEHL937BH 283698V
4 Wall a Wall a Lifest yLes
s har e
6 W. Rose St., Walla Walla • (509) 525-2200
Clay in POTTERY Motion STUDIO A Very Unique Gift Shop 285745
Fantastic finds at great prices – without the sales tax! You will find an assortment of women’s accessories such as purses, scarves and jewelry, and unique gift items including garden art, home decor, art glass and so much more. Enjoy your visit browsing with a beverage from our coffee shop.
Studio & Gallery Open Everyday 541-938-3316
85301 Highway 11, Milton-Freewater • www.clayinmotion.com Wall a Wall a Lifest yLes 5
March Contributors Jim Buchan is a sports writer and former sports editor for the Walla Walla Union-Bulletin. He can be reached at 509-526-8323 or email@example.com
Colby Kuschatka enjoys photographing people as well as all things “food and drink.”
Greg Lehman has photographed the Walla Walla Valley for 25 years with the Union-Bulletin, Whitman College and as a freelance wedding, portrait and fine-art photographer. Photographer
Dia ne R e e d is a w r it e r, 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 Case Thompson is an alumna of Whitman College. She is a graduate of the Oregon College of Oriental Medicine, with a MA in Acupuncture and Oriental Medicine. She can be reached at thompson.acupuncture@gmail. com
Steve Lenz is the art director for Walla Walla Lifestyles magazine. He has been a photographer and graphic artist for 20 years. Steve’s work has been published internationally, shown in galleries and privately collected. Photographer
Karlene Ponti is the special publications writer for the UnionBulletin. She can be reached at 509-526-8324 or karleneponti@ wwub.com
Genevieve Jones is a student and foodie at Whitman College. She can be contacted at jonesga@ whitman.edu
Gillian A. Frewis a Walla Walla freelancer. She can be reached at firstname.lastname@example.org
Leslie Snyder is the Group Exercise Director and a personal trainer at the Walla Walla YMCA. Leslie holds professional certifications in group exercise, personal training and as a certified Health Coach with the American Council on Exercise.
Joe Tierney is a photographer who grew up in and lives in Walla Walla, Wash. Joe received a degree in Documentary Studies from The College of Santa Fe.
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A full-service professional accounting ﬁrm serving the greater Walla Walla Valley since 1974; our team of Certiﬁed Public Accountants and Enrolled Agents are experienced and friendly. Contact us today and we’ll ensure you get all the deductions, credits and tax saving opportunities available.
INDIVIDUAL | PARTNERSHIP | LLC | CORPORATION | ESTATE | TRUST
(509) 525-6307 | www.BlockMaughan.com | 117 E. Rose Street, Walla Walla, WA 99362
6 Wall a Wall a Lifest yles
table of contents
Rob C. Blethen EDITOR
Rick Doyle A DV ERT ISING DIR EC TOR
M A NAGING EDI TOR
Robin Hamilton A SSOCI AT E E DI TOR
ReAL CooKs Matthew Knoefler doesn’t own a stove or an oven, but his raw-food culinary creations are healthy and delicious.
PeoPLe Luther Thompson enjoys every day.
yMCA Personal training: Find your conﬁdence, ﬁnd your courage.
enTeRTAinMenT Music and Marilyn at the Gesa Power House Theatre.
The BiGGesT ChRisTMAs BAsh in WALLA WALLA Julia and Roger Russell host this star-spangled soirée every December.
neW diGs Jim and Jan Robles designed their home to meet their current and future needs.
seCReT GARden More than 100 different varieties of plants are showcased in Britt and Mike Adkins’ garden.
WheRe in WALLA WALLA?
The ThiRd CoVeR
Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows
SA L E S STA F F
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: Lydia and her service dog, Scout, at Bennington Lake. Photo by Steve Lenz. FOR E DI TOR I A L IN FOR M AT ION
Rick Doyle rickdoyle@w wub.com Robin Hamilton robinhamilton@w wub.com FOR A DV ERT ISING IN FOR M AT ION
Jay Brodt jaybrodt@w wub.com PLEASE LIKE US
PLEASE FOLLOW US
ALL CREATURES GREAT AND SMALL
Photo by Steve Lenz
Steve Lenz PRODUCT ION S TA F F
Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman
Chinese MediCine Save the liver — and the gall bladder, too.
SOCI A L MEDI A A ND W EBSIT E
Photo by Greg Le
A RT IST IC DIR ECTOR /DE SIGNER
WhAT’s neW in W2? The Interior, Tucannon Meats.
en y Steve L Photo b
Food Chef Campolio takes Walla Walla to New York.
PRODUCT ION M A NAGER
Photo by Howa
... can help you live a happy, healthy life
Wall a Wall a Lifest yLes 7
Matthew Knoefler You don’t have to be a seasoned chef to make an impact with food. Every day, in kitchens across the country, Real Cooks create extraordinary meals for some very special guests — their friends and family.
Top Right: Raw Chef Matthew Knoefler pours blueberry cream with coconut, hemp and chia seed over fresh-cubed peaches, while dinner guest Kerri Baltzor waits patiently. Matthew says he likes to use a headlamp to ensure proper lighting while he prepares food. Bottom Right: Knoefler puts the finishing touches on heirloom tomato slices topped with a savory tomato reduction, coconut yogurt and spicy eggplant “bacon”. 8 Wall a Wall a Lifest yles
Creating A Raw Diet That’s Healthy and Tasty By Genevieve Jones / Photos by Greg Lehman Matthew Knoefler doesn’t own a stove or an oven, and he uses his microwave to store spices. Although he technically doesn’t “cook” much of his food, he is the focus of this month’s “Real Cooks” because his culinary creativity sets him apart from other residents of Milton-Freewater. Matthew invented the “Fresh Foods Diet,” meaning, he eats a wide variety of vegetables, fruits, and nuts and seeds, very few of which are heated above 118 degrees Fahrenheit. As a selftaught cook, he is passionate when it comes to sharing his food philosophy with other people. After touring his extensive garden, I watched as he washed, sliced and blended three courses of Fresh Foods. What was most surprising about the pears with blueberry cream, the green smoothie and the salad with Matthew’s signature hot dressing, was how delicious and filling they turned out to be. After tasting his food and listening to his story, I was a believer in Fresh Foods.
LIFESTYLES: When did you start this diet?
MATTHEW: I’ve been doing this for about eight years. I had asthma. I had been in an auto accident, and I was on painkillers. And it just wasn’t working for me anymore. The painkillers ended up making me sick because
I was so toxic. People have healed themselves from diseases with clean diets.
sacrifice. It’s not that much of a sacrifice if we’re giving our bodies and they’re diseased and sick.
LIFESTYLES: So your diet is mainly raw? MATTHEW: For a while I was 100 percent raw. It made feel the best, but I found that I can cook some foods and feel fine. It fits the bill for the people who don’t want to eat everything cold all the time. LIFEST Y LES: What is the most
LIFESTYLES: What about “local” and “organic”?
MATTHEW: It’s so important for everybody to grow everything they can because you know what’s gone into that. You know where the seeds came from. And our food just tastes better when it’s fresh. “Fresh,” like “out of our garden” fresh.
MATTHEW: I think, the flavor. A lot of the time, when we cook things what we smell is the flavor that we are losing, and then we have to add things. Also, I feel light after I eat. I notice that I feel good. I don’t feel like I need a nap.
LIFESTYLES: Great! How do you get started?
MATTHEW: I would say, eat an apple. That’s God’s fast food. People overlook what’s in front of them. It’s simple.
LIFESTYLES: Earlier in the meal you said a special grace. Does religion play a part in your diet? MATTHEW: Before I was eating fresh foods, I wasn’t really into religion. That changed for me. My mind sort of cleaned up from doing the fresh foods, fasting and cleansing. Our bodies are the temples of God. The Bible says that we are supposed to present our bodies as a living
Classes Matthew hosts healthy Living Classes, in which a group of community members committed to raw and alternative diets come together to share tips, watch demos and listen to guest lecturers. They meet every fourth Tuesday of the month at 6 p.m. at Milton stateline Church Fellowship hall, 85440 highway 11, Milton-Freewater, oR 97862.
PEACHES AND BLUEBERRY CREAM Servings: 4 1 tablespoon chia seeds 1 tablespoon hemp seeds 1 tablespoon coconut oil or coconut cream 1 tablespoon honey tiny pinch Celtic sea salt
2 scoops (84 mg) KAL Pure stevia extract or to taste 4 to 6 ounces water 1/2 quart organic blueberries (frozen) 4 fresh, ripe organic peaches, peeled and cubed
in a high-speed blender, put all the ingredients, except the blueberries and the peaches, and blend until smooth, cleaning the sides of the blender as you go. (this needs to be almost extremely sweet to taste.) Add frozen blueberries, and blend again till smooth. Pour blueberry cream over peaches. serve immediately. Notes: for extra thickness, add one extra tablespoon of chia seeds. if you don’t have stevia, add extra honey for sweetness. this wonderful blueberry cream can easily be poured over many other fruits, when in season. Celtic sea salt and KAL stevia extract can be found at Andy’s Market and at super 1 foods.
Wall a Wall a Lifest yLes 9
Chef Campolio takes Walla Walla to New York By Genevieve Jones
At first, Antonio Campolio thought someone was playing a joke on him. As the executive chef of the Marcus Whitman Hotel & Conference Center, Campolio gets a lot of email, not all of it serious. But after re-reading the message, he realized it was the real deal — he was invited to cook at the James Beard House in New York City. Once he got his head wrapped around the invitation, Campolio knew he wanted to feature Walla Walla’s food culture and to communicate the charm of a small agricultural town in Eastern Washington to the big-city gastronomes of New York. “I never intended the evening to be about me as a chef, but more about us, as a whole, as a valley,” Campolio says. “And that’s what the entire dinner was built around. It was meant to showcase the type of people, integrity and passion here in the Valley.” His plan was to include locally sourced food
and wine. Chef Campolio is a big man with a subtle West Virginian accent that becomes more pronounced when he talks about his family. Before he even stepped into a professional kitchen, he was making pasta from scratch under the watchful eye of his grandmother. “It got in my blood at a young age,” explains Campolio. He began his career in his family’s restaurant before graduating to some of the nation’s most prestigious resorts, including the Greenbrier Resort in White Sulphur Springs, W. Va., and the five-star-rated Broadmoor in Colorado Springs, Colo. At 28 years old, Campolio is impressing diners from all over the country. He especially impressed a group of fellow Southerners who had spent an evening at a Chef’s Table dinner at The Marc, tasting a variety of Campolio’s creations.
“At the end of the dinner they asked me if I had ever heard of the James Beard House,” he says. “I laughed and said, ‘Well, yes, what selfrespecting chef hasn’t?’” His dinner guests explained they were members of the James Beard Foundation and would like to recommend him as a visiting chef. Campolio wrote this off as polite dinner conversation. Months later, the James Beard House offered him the opportunity to create a dinner for 80 guests. James Beard was a cookbook author, teacher and seminal figure in American food culture. Today his legacy is carried on by the James Beard Foundation, which promotes the exploration of American food culture through events, awards and educational programs. At the hub of the foundation is the James Beard House, the former home of the American culinary legend, which
From left: Andy Purdue and Holly Turner, Rick Small, Doug Roskelley, Darcy Small, Nancy and Gary Figgins, Brenda and Kyle Mussman, Chef Antonio Campolio, Executive Sous-Chef Erik Johnson, Marty Clubb and Chef Dan Thiessen celebrate after a successful dinner at the James Beard House. Photo by Geoff Mottram, in-house photographer for James Beard House. 10 Wall a Wall a Lifest yles
Chef Campolio prepares a dry-aged Double R Ranch New York Strip – part of the tasting menu he served at the James Beaerd House. Photo by Colb Kuschatka
BACK BY POPULAR DEMAND! LIMITED ENGAGEMENT – ONLY 9 PERFORMANCES!
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has now been transformed into “a performance space for visiting chefs.” After six months of rigorous planning and logistics the stage was set, and on Dec. 12, 2012, Walla Walla made its debut in the Big Apple. Not only was the food sourced from a number of local farms, ranches and fromageries, but the dining room was garnished with grapevines and Walla Walla Wine Barrels centerpieces. In addition to the décor, there was an entourage of Walla Walla residents spread out among the tables to invite conversation about the Valley. Campolio made sure the founding fathers — and mothers — of the Walla Walla wine industry were there: Gary and Nancy Figgins of Leonetti Cellar, Rick and Darcy Small of Woodward Canyon, Marty Clubb of L’Ecole No 41, Doug and Jan Roskelley of TERO Estates, and Andy Purdue and Holly Turner of Three Rivers Winery. Kyle and Brenda Mussman of the Marcus Whitman Hotel & Conference Center rounded out the group. The menu, describing four hors d’oeuvres and six courses with individual wine pairings, was mounted in a leather-bound folio that also contained descriptions of the wineries. Campolio’s creations included smoked Quinault River blueback salmon and roe with orange pepper crème fraîche on potato blini, Walla Walla Roastery espresso-crusted beef carpaccio with Monteillet Causse Noir cheese, Walla Walla Sweet Onions, fingerling potatoes, and Oregon summer black truffles paired with L’Ecole No 41 Seven Hills Vineyard Estate Merlot 2005. Campolio’s culinary team comprised Executive Sous-Chef Erik Johnson, Pastry Chef Mandi Wendt, and Chef Dan Thiessen from Walla Walla Community College. Campolio is pleased with the result. “Walla Walla rocked New York,” he says. “It will be one of those moments in my life that I will look back on and have zero regrets. The week that we were there was phenomenal. And to share it with so many great people is huge.” The Walla Walla entourage agrees. “It was obvious from the people we talked to that they enjoyed it. They said it was the best ever. Chef Campolio knocked it out of the park,” Figgins says. Small agrees. “This dinner was very much about the Walla Walla of the old days, in the sense that everybody in the community tries to build for a greater good. Walla Walla will benefit from this.”
RESERVED SEATING $12–$50 PHTWW.com (509) 529-6500 BOX OFFICE 111 N. 6th Ave at Rose, Walla Walla
Wall a Wall a Lifest yles 11
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St. 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 www.bergevinlane.com 4. BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com 5. BUNCHGRASS WINERY 151 Bunchgrass Lane 509-540-8963 www.bunchgrasswinery.com 6. CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com 7. CAVU CELLARS 602 Piper Ave. 509-540-6350 www.cavucellars.com 8. DON CARLO VINEYARD 6 W. Rose St. 509-540-5784 www.doncarlovineyard.com 9. DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com 10. FIVE STAR CELLARS 840 C St. 509-527-8400 www.ﬁvestarcellars.com 11. FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com 12. FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards 12 Wall a Wall a Lifest yles
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13. FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com 14. GLENCORRIE 8052 Old Highway 12 509-525-2585 www.glencorrie.com 15. GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546 16. JLC WINERY 425 B. St. 509-301-5148 www.jlcwinery.com 17. LE CHATEAU 175 E. Aeronca Ave. 509-956-9311 lechateauwinery.com 18. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 www.lecole.com 19. LODMELL CELLARS 6 W. Rose St. 509-525-1285 www.lodmellcellars.com 20. 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.
21. MANSION CREEK CELLARS 9 S. First Ave. 253-370-6107 www.mansioncreekcellars.com 22. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 23. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com
24. PLUMB CELLARS 9 S. First Ave. 509-876-4488 www.plumbcellars.com 25. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 26. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 www.robisonranchcellars.com 27. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 28. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 29. SEVEN HILLS WINERY 212 N. Third Ave. 509-529-7198 www.sevenhillswinery.com 30. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100 509-876-4300 www.sinclairestatevineyards.com
Highwa y 12
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31. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 32. SULEI CELLARS 355 S. Second Ave. 503-529-0840 www. suleicellars.com 33. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 34. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 www.tamarackcellars.com 35. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 www.tempuscellars.com 36. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com
37. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 info@ThreeRiversWinery.com 38. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com 39. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 40. THE CHOCOLATE SHOP 31 E. Main St. 509-522-1261 www.chocolateshopwine.com 41. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 www.watermillwinery.com 42. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 www.woodwardcanyon.com
Wall a Wall a Lifest yles 13
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!
Cookie Tree Bakery and Café . . . . . . . . . . . . . . . . . . . . . Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . 23 S. Spokane St., Walla Walla • 509-522-4826 • cookietreebakeryandcafe.com 15 S. Touchet St., Walla Walla • 509-529-3430 Mon.-Sat., 7:30 a.m.-2:30 p.m. Open daily, 6 a.m.-8 p.m. Cookie tree Bakery and Café has been a familyClarette’s offers many locally sourced foods owned downtown Walla Walla favorite for over and consistently is voted the valley’s best 22 years. serving sandwiches, soups, salads and an place for breakfast. Generations of locals array of tasty treats. everything is scratch-made have marked important occasions with its in-house, and the sandwiches are made on freshly classic American-style breakfasts. Located sliced bread that was baked just that morning. Many on the Whitman College campus, one block vegetarian options are also available, including our off Main street near the travelodge. Lots of much-talked-about house-made veggie burgers. parking. Breakfast served all day.
The Marc Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 W. Rose St., Walla Walla • 509-525-2200 • marcuswhitmanhotel.com Dinner daily, starting at 5:30 p.m. Using locally sourced produce, poultry and meats, Chef Antonio Campolio has created an ambitious and creative menu. try the “Bacon and eggs,” a tempura-fried Red Boar farms pork belly served with a soft-poached, locally produced egg. All menu items are thoughtfully paired with local wine selections. Vegetarian dishes are as intriguing as non-veggie options.
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., 4:30-7:00 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.
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.
Thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 311 S. Ninth Ave., Walla Walla • 509-525-0971 Open 7 days a week from 11:00 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.
Reservations Recommended Food Past 10 p.m.
14 Wall a Wall a Lifest yLes
$11-$25 over $26
Building on Washington state’s penchant for Merlots with rich, supple texture, depth and structure, Northstar produced its first wine in 1994. Ours is an ongoing exploration of Washington’s star grape variety. Quantities are limited, but if you love Merlot,
we think you’ll find this wine worth seeking.
Tasting Room Hours: Monday - Saturday 11am - 5pm ~ Sunday 11am - 4pm
11920 W. Hwy 12, Lowden, WA - 509-525-4129
1736 JB G eorGe road, Walla Walla 99362 ~ (866) 486-7828 or (509) 525-6100
n o r t h s t a r w i n e r y. c o m I tem #104 ©2013 N orthstar WINery, Wall a Wall a , Wa 99362
Winery of the Year 11 consecutive years — Wine & Spirits Magazine
• One of Washington State’s first artisan,
Open Daily 10am – 5pm 41 Lowden School Road, Lowden, WA 14 miles west of Walla Walla on Hwy 12 509.525.0940
Reserve Tasting Fridays 3pm • April to November Private, seated tasting and tour of the historic Frenchtown Schoolhouse Space is limited. Please make reservations at email@example.com
family-owned wineries • Estate grown wines certified sustainable & Salmon Safe
Named Best Tasting Room “The tasting staff walks visitors through L’Ecole’s prize-winning lineup without pretense, a modest approach that’s refreshing.”
— Seattle Magazine
www.lecole.com Wall a Wall a Lifest yLes 15
A legacy of passion for outstanding red wines. Elegance. Character. Consistency.
Donâ€™t miss Walla Wallaâ€™s pioneer, award-winning winery in the shadow of the picturesque Blue Mountains.
~tastings are always free.~ www.wallawallavintners.com | PHONE: (509) 525-4724
Cabernet Sauvignon, Syrah, Merlot & Sauvignon Blanc Tasting Room Open Daily
11a.m. - 5 p.m. & by appointment
16 Wall a Wall a Lifest yLes
1793 J.B. George Rd. | Walla Walla 509.529.0900 | vapianovineyards.com
WHAT’S NEW IN W
story and photos by Diane
THERE’S ALWAYS SOMETHING NEW HAPPENING IN WALLA WALLA, IF YOU KNOW WHERE TO LOOK
By Design Tucked into the 1935 O.D. Keen Building on South Spokane Street are the makings of your design dreams — The Interior. Phil Thompson of Systematic Wood Designs has teamed up with Dimitriy and Vitaliy Romadin of Fascinate Stone and Tile and architect Josh Van Donge to offer design services and vision that are essential for projects of all sizes. Thompson envisioned a showroom and resources that would bring together home and business design and renovation services under one roof, and hopes to add other businesses to complement that vision. Displays showcase his custom cabinetwork and the Romadins’ countertops, and serve as a starting point in imagining settings and encouraging out-ofthe-box approaches to design. Thompson’s cabinetry is all built from
scratch — the Romadins can pair them with the perfect countertops and backsplashes. Architect Van Donge is available for designing the perfect backdrop, home or business. Walla Walla native Van Donge offers a wide variety of services, ranging from small projects to full-service design. He works on residential and commercial projects, and is available for permit consulting, 3-D modeling and green building projects. He designs new buildings, but also brings his training in historical architecture to new and historic buildings — he is known for rigorously detailed historical restorations.
Dimitriy Romadin, Vitaliy Romadin, Josh Van Donge and Phil thompson of the interior.
The Interior 15 s. spokane st., Walla Walla systematic Wood designs: 509525-1917; Fascinate stone and Tile: 509-301-6927; Josh Van donge, Architect: 509-529-9694; open Monday to Friday, 9 a.m. to 5 p.m. www.theinteriorwallawalla.com
Loca(carni)vore Choices for the ever-growing multitude of locavores in the Walla Walla Valley are expanding, and a local company’s new location is adding to that selection. Headquartered in Dayton, Tucannon Meats’ newest retail store in Walla Walla offers meat that’s pasture-raised and grain-finished right here in the Valley. Owners Jim and Connie Westergreen and Gary and Joann Grendahl are proud that Tucannon Meats is committed to communitysupported ranching. That assures consumers about where their meat comes from, how it is raised, and what it is fed. Tucannon Meats features a wide variety of USDA-inspected beef, lamb and pork, all free of hormones and antibiotics. Its Walla Walla shop, managed by Rod Isaacson, specializes in custom work and offers
individual cuts and economical boxed meats tailored for consumers who can’t purchase a whole or half beef or hog. Packages include a 30-pound “Steak and Roast” box; a 30-pound “BBQ” box, which includes steaks, ribs and hamburgers; and a 50-pound “Beef” box. Tucannon’s cured meats are hand-crafted from the Grendahls’ own recipes. Its bacon, ham, sausage, pepperoni and beef jerky have an enthusiastic following, and its smokehouse allows it to smoke turkeys seasonally. Customers can order most products online and have them shipped to their door.
Lori Dobbs, Matt Humbert, Connie Westergreen and Rod isaacson of tucannon Meats.
Tucannon Meats 2021 e. isaacs Ave., Walla Walla 509-529-2453 open Monday to Friday, 9 a.m. to 4 p.m.; saturday, 11 a.m. to 3 p.m. www.tucannonmeats.com Follow it on Facebook
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health the Knight family with their rescue dog, Gus.
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Chinese MediCine Save the liver — and the gall bladder, too. Wall a Wall a Lifest yLes 19
Creatures Great and Small By Diane Reed / Photos by Steve Lenz
How animals make our lives better. Many people come to Blue Mountain Humane Society to rescue animals — dogs, cats, ferrets, birds, rabbits, guinea pigs, even snakes and their kin — that need a “forever” home. But, in the process, people often discover their own lives are enriched by their new furry, feathered and scaly friends.
Studies show that keeping pets has positive effects: It lowers our blood pressure, keeps us fit and provides us the same kind of benefit that social support from people does. Executive Director Sara Archer and the staff of BMHS promote adoptions through numerous special events and initiatives like “Adopt-a-
buddy free.” In 2012 they celebrated a record 1,115 adoptions. Their efforts are enhanced by dedicated volunteers who support the shelter. Here are a few pets that have found forever homes through the shelter and have enriched the lives of their new owners.
Lydia Hales and Scout
Lydia gives Scout some off-duty exercise at Bennington Lake. 20 Wall a Wall a Lifest yles
Lydia Hales, an Army veteran and social worker at the Jonathan M. Wainright Memorial VA Hospital in Walla Walla, suffered a traumatic brain injury from a rollover car accident in April 2011. Her road to recovery has been, and will continue to be, challenging and frustrating, particularly for a woman who was an avid marathoner. A suggestion from a co-worker that a service dog might help in her recovery brought Lydia to BMHS in search of a dog she could bond with and that could be trained as a service dog. When she met Scout, he seemed like the ideal dog for her. But that was only the beginning. BMHS arranged for Scout to be enrolled in the canine training program at the Walla Walla Penitentiary, where his four-and-a-half-month training was overseen by inmates and volunteer trainer Shirley Scott. Fortunately, Scout turned out to be willing to learn and eager to please. Scout assists Lydia with her balance. He also reminds her to take her medications — he sits near the counter where they’re kept until she takes them. He even alerts her to use her inhaler for asthma when he senses a difference in her breathing. Lydia says Scout has given her a lot of confidence to get out and try new things — she takes him with her wherever she goes. One of her goals is to participate in a triathlon in the future. Scout accompanies Lydia to work at the VA hospital, and she has found he is a real asset in her social work, often breaking the ice and allowing people, who otherwise might not do so, to open up. When he is not working, Scout enjoys play dates at Haute Dog, going to the dog park and hanging out with Lydia’s other furry companions — cat Brigid and ferrets Bobby, Tosca and Kaliyah.
Joel and Julia Jacobs, and Miracle
Joel Jacobs loves cats, especially Siamese cats. At age 17 he adopted his first Siamese from Blue Mountain — Monty was 17 years old and, unfortunately, lived only a few months. But Joel and his sister Julia heard that the shelter had a Siamese kitt y that had been hit by a car and lost a front leg and part of his tail. His name was Miracle. And this lucky kitt y soon found a home with the Jacobs family. Miracle is oblivious to his handicap and propels himself with abandon using his back feet, rabbit-like. He chases toys, and tussles and snuggles with Joel and Julia. Toys are strewn all over the living room, and he bounces from one to another just like any other kitten. He even likes to watch television. Joel is a senior at Walla Walla High School, where he’s active in band and orchestra. He’ll be going to Eastern Oregon University to study biology this fall (he’d like to become a dentist). Julia, a sophomore, is active in the high school band and church activities. Julia and parents Michael and Christina will be keeping Miracle happy and busy while Joel is away. Continued on pg. 22 >
Top Right: Julia and Jacob pose with Miracle. Middle Right: Miracle, the three-legged cat, rests between yarn attacks. Below: Miracle plays with Julia and Joel, with all the spunk of a four-legged feline.
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<continued from pg. 21
Phil and Jan Rolfe, and Bouncer and Rosie Longtime BMHS volunteer Phil Rolfe has a soft spot for the small dogs at the shelter — and two of them now make their home with him and his wife, Jan. Bouncer got his name for his ability to bounce right up into Phil’s arms. Rosie, who was nearly unadoptable because of the cost of fi xing her bad teeth, had them taken care of when she found a home with the Rolfes — where she also found a friend in Bouncer. Phil retired after 18 years as a teacher and
10 years as an administrator at the Walla Walla School District. For the last six years, he has spent six days a week volunteering at BMHS. Although he took a short hiatus when he suffered a stroke last fall, he was back at the shelter the day after he got out of the hospital, tending to his buddies. In addition to making sure all the small dogs get walked, Phil makes certain new arrivals are socialized, and he is devoted to matching people with the right dogs for them.
Phil walks Rosie (left) and Bouncer (right) at tietan Park.
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T.J. Katsel and Shadow
Although Tim and Eva Katsel’s family has four dogs, their 10-year-old son, T.J., had wanted a pet of his very own. A regular volunteer at the Humane Society, T.J. enjoys walking and patting the dogs. But when he got on the Internet and researched guinea pigs and their care, he decided one of these little bundles of fur would be the perfect pet for him. T.J.’s mom, Eva, mentioned this to Elaina Avery at the Society, who told them about a black-and-white guinea pig at the shelter. Shadow came home in November and has captured the whole family’s hearts with his chirping, purring and “popcorning” (literally jumping for joy when he sees them). Shadow has even made friends with the dogs. Continued on pg. 24 >
Right: t.J. and shadow Below: t.J. gives shadow some lettuce treats.
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<continued from pg. 23
Above Left: The Knight sisters cuddle up with Gus. Above Right: Gus does his trademark leap onto the back patio. Below: The Knight family shares a laugh at Gusâ€™ antics.
The Knight Family and Gus Little did Lawson and Cyndy Knight know that a chance conversation with Jayne McCarthy, a board member at BMHS, about wanting to find a relaxed dog would lead to an email and a picture of the dog that would capture their hearts.
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The Knights and their daughters, Molly, Chloe and Madelyn, brought Gus home for a foster weekend. That weekend led to a forever home for Gus and to important relationships with the whole family. The girls have learned responsibility by
taking care of Gus â€” Chloe feeds him in the morning, Molly feeds him in the evening, and Madelyn helps with cleaning up in the yard. Gus reciprocates by being a wonderful companion to all, and if anyone in the family is under the weather, he spends the day with them.
health Above: sam (left) and Willie (right) extend the “Lap Dog” label to “full-Body Dog.” Below: Armand and Joyce with their adopted shelter dogs.
Joyce McGough and Armand Parada, and Willie and Sam Joyce McGough and Armand Parada had always had large, pedigreed dogs — the last one was Ozzie, a rottweiler. So when Joyce suggested they look for a nice lap dog for her at BMHS, Armand was a bit skeptical. But when they visited the Society they met Willie, a Chihuahua–fox terrier mix, who immediately snuggled up to Joyce and into their hearts. Despite their difference in size, Willie fit
right in with Ozzie, but when Ozzie passed away, the couple thought Willie needed a buddy. With Willie in tow, they made a return trip to BMHS, where they found Sam, a Chihuahuamix puppy. They were able to foster Sam until he was neutered and cleared for adoption. Now the pair of dogs sleep together, play together, and vie with each other for space on Joyce and Armand’s laps. Despite being smaller, Sam rules
the roost at home. On the other hand, Willie is the quintessential traveler, strutting through hotel lobbies like he owns the place. An enthusiastic convert to shelter dogs, Armand suggests people who are hesitant about adopting from BMHS just go visit and see if it changes their minds. To look at pets up for adoption and find out more about volunteering, go to www.bluemountainhumane.org
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Loving the Journey, Not Just the Destination By Jim Buchan / Photos by Steve Lenz
At 93, Luther Thompson’s philosophy has proved fruitful. Ninety-three-year-old Luther Thompson portant as the achievement itself. In a nutshell, Luther lives in the present learned at an early age that the journey is ev“We need to learn to love the journey, not tense. ery bit as important as the destination, and just the destination,” he says. “The journey is He spent the first 12 years of his life on a learning to love the journey is the secret to a what happens all the time, and it is while on small Arkansas farm where his parents, Lewis happy and successful life. and Luna Thompson, raised a variety You can learn a lot about life of crops, including some cotton. The in 93 years. family moved from Appleton to nearby Walla Walla’s Luther ThompConway for one year before settling in son has soaked up experiences Pine Bluff, where Luther’s father gave like a sponge since his journey up on farming and went to work for began in Appleton, Ark., in 1919. a flooring company. And, like with a sponge, the slightLuther excelled at Pine Bluff est squeeze — a simple question High School, from where he graduor interest in an opinion — is ated in 1938. Then, prompted by his persuasion enough for Luther’s musical appreciation — he played experiences to spill forth and for the French horn and the trumpet him to expound upon any subject in high school — he chose to atat hand. tend Bethany Nazarene College near Luther is a true down-home Oklahoma City, Okla. philosophizer: as unvarnished as “A men’s quartet from the college an apple hanging from a tree, as sang at our church one Sunday, and complex as the galaxy. afterwards one of the college’s rep“My life has been one of enthuresentatives talked to me about the siasm and optimism,” Luther says. college,” Luther remembers. “From “And it seems to have affected me the way those young men looked and in all of the areas where I have sounded, I thought if I could just get worked and served. Enthusito that school, it would be wonderful.” asm and optimism have opened The college proved to be the permany doors.” fect fit. But getting there wasn’t quite His advice to others is simple so wonderful. and to the point. “I came home one day and asked “I don’t like complainers and my dad if he would have a truck of criticizers and condemners,” he lumber going to Oklahoma City,” says. “I think each individual Luther recalls. “My father found that should have the opportunity to they did, and they hollowed out a little be themselves as individuals. place between the lumber where I Because we are all different. If could hunker down and fit in. we try to put another person in “I got on that lumber truck and our box, it is probably not going rode all night, about 300 miles, and to be the best for them. And it also Luther Thompson enjoyes his daily workout routine at the Walla Walla YMCA. that’s how I got to college.” deprives us of earning the right to Rather than music, however, Lube ourselves when we box another ther majored in history and business. person into our personal feelings about things. the journey that things worth happening, hapHe never graduated, however, instead answering “I am a great one for individual expression.” pen. The destination is the ultimate, but you a call to duty when the U.S. was drawn into And Luther believes that how one achieves have to have goals and work on them in order World War II in 1941. But during his three years what he or she sets out to do is every bit as imto get there.” of college, Luther continued to sing and direct 26 Wall a Wall a Lifest yles
choirs, and that’s how he met Norma Thorpe. “She was a music major and played the piano and organ,” Luther remembers. “And as the choir director, I would have her accompany me at various things. Norma was very popular, the ideal pick of the bunch, and very talented.” Norma has been Luther’s accompanist ever since. They were married in 1942 and celebrated their 70th wedding anniversary in November. Luther was discharged from the Army when the war ended in 1945, and the couple returned to Oklahoma City, where Luther went to work for Edison Brothers Stores, Inc., selling women’s shoes. He had gained some part-time experience in the field during his college days, and he quickly climbed the corporate ladder as a full-time employee. “I was very successful,” he recalls. “I was promoted to assistant manager and was then selected to speak to hundreds of managers and corporate officers at the company’s general convention in St. Louis. I was to tell them why I liked working for the company, which I did, and soon after I was promoted to manager of a store in Wichita Falls, Texas. That was in 1947.” Another promotion took the Thompsons to
Corpus Christi, Texas, and an even larger store. But, by then, Luther recalls, he was beginning to tire of the retail trade. So Luther resigned his position with the shoe store company in 1952. And while that decision didn’t prove to be an immediate escape from retail, it did take him and his family — by then the Thompsons had two children, Carol Ann, born in 1943, and Jim, in 1948 — to the Pacific Northwest. The family settled in Eugene, Ore., where Luther sold appliances for a large supermarket. When that company went out of business, he took a similar job with the Bon Marché. But all the while, Luther was on the lookout for something different, something non-retail. That something turned out to be rental property. “I knew nothing about the rental business. I’m not a fix-it guy. I am an organizer, a delegator and a motivator,” Luther says. “I always think of who is the best person to do this job. “But I met an older man named Art Campbell who told me how to get started in the rental business. We didn’t have any money, but we looked in the paper, found someone who, for
health reasons, whatever, wanted to sell their house or apartment. We chose a good location, started small, got things together and bought that first place. “For some reason I loved it, and I began to see how it could work by buying more of them. I had two jobs for a while, the Bon Marché being one and real estate the other, and finally it got to where we had enough units that I could quit my job at the Bon Marché. “That was in 1972, and it was the happiest day of my life.” At one point, the Thompsons operated close to 100 rental units in Eugene. But, by then, Norma was growing weary of the Willamette Valley rain, so the couple bought a second home in Bend, Ore., where they and their three children — Susan was born in 1957 — spent part of each year. “For three years, we kept fully furnished houses in Eugene and Bend,” Luther remembers. “We had two of everything, including two pianos. We thought Bend was going to be our second home, but it turned out we liked it so well that we decided to move lock, stock and barrel from Eugene to Bend.” Continued on pg. 28 >
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Gradually, Luther sold all his properties in Eugene and started a similar business, on a smaller scale, in Bend. “I think we topped out at 48 units in Bend,” Luther says. By then, however, Luther and Norma had become empty nesters. Carol Ann and her husband were living in Richland, Jim was practicing law in Boise and Susan was a medical doctor in Walla Walla. And, besides that, Bend’s cold winters had become something of a burden. “We checked out Walla Walla, and it was the kind of town Norma always wanted to live in,” Luther says. “I didn’t want to leave Eugene, and
I didn’t want to leave Bend. But I got outvoted every time. And when you get outvoted, you just jump in the deep end and start swimming in a new place.” It didn’t take Luther long to fit into the Walla Walla scene. A longtime Rotarian, he is active in the local club. And even at 93 years of age, he seldom misses a day at the Walla Walla YMCA. One of his Rotary duties is to deliver flowers to ill Rotarians. And he often sings for them, as well. “My nickname in Bend was the Sunshine Rotarian,” Luther says. “I had such a good time
doing it, and it’s much the same in Walla Walla. I could tell you story after story of things that have happened that have given me the opportunity to encourage people.” For obvious reasons, Luther’s YMCA activities aren’t as strenuous as they were when he moved to Walla Walla in 1996. But he gets his work done, nonetheless, on the cycling machines, treadmills and exercise mats. “It kind of clears up the cobwebs a little bit. Things are a little clearer after you exercise,” he says. “I miss it terribly when I don’t go. I think I can count on one hand the days that
Part of Luther’s workout routine includes various stretches and strength and cardiovascular training at the Walla Walla YMCA.
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Left: Luther and Norma stand in front of their home in Corpus Christi, Texas, 1950. Right: Norma and Luther at their home in Walla Walla.
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I’ve missed.” And it’s more than just the exercise, he says. “I think it broadens you,” Luther says of his daily treks to the YMCA. “You have the opportunity to encourage people and pass things on to them that will be beneficial. The three Cs (complainers, criticizers, condemners) is not original, but avoiding them will help you learn to love the journey. “Now, at 93, it seems to me that all the things I’ve experienced and the opportunities that I have had through my church, through Rotary, through the YMCA and my wonderful family, they are all coming together to help me. “I’m still on the journey, and I’m still learning how to love the journey.”
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Letting Go of Fear and Finding Courage on the Way to Fitness Whatever your story is, make it one of compassion and strength. By Leslie Snyder I love a good story. Stories invite us to engage in conversations in new and different ways. To me, the best stories place people in difficult situations that allow the characters to reveal great courage. A few seasons back, the popular weightloss show “The Biggest Loser” brought in Anna Kournikova as a trainer to replace long-time show trainer, Jillian Michaels. You might remember that Kournikova is an internationally known tennis star who achieved great success on the courts in her first year of international play. In the first episodes of the show, however, it became glaringly obvious that while she is an exceptional athlete and has worked with the best trainers in the world, Kournikova is not a trainer. I became of aware of this when, after working with her team for a few days, she said, “I’m realizing that losing weight is not just about the food and exercise, there’s way more to it than that.” How right she was. Fans of the show then had to endure watching her work with a group of people who desperately needed help, but wound up losing little weight and gaining even less confidence. After 20 years of working in the fitness industry and walking alongside hundreds of people on their path to health, I believe the biggest impediment is fear. We’re afraid to succeed, or worse, we’ve begun to believe we don’t have the courage to change. Research on weight loss indicates that only 15 percent of people succeed in maintaining a weight loss of 30 pounds or more for a minimum of five years. Diets fail, and it doesn’t take long for so many of us to fall back into self-destructive patterns. It doesn’t matter what the particular pattern is — overeating, bingeing and purging, starv30 Wall a Wall a Lifest yLes
ing oneself, or even over-exercising — until a person comes to terms with the story behind the story, there will be no breakthrough. I call it the “‘why’ behind wellness,” and it takes a great deal of courage to seek out the answers. Here are some courageous questions to ask yourself: • Why am I turning to or away from food for comfort? • What is it about this pattern that brings comfort to me? • What forms of self-talk do I participate in every day that gives or takes away energy from my life? • What lies about my body do I believe? Who spoke those words, and why have I allowed them to have power in my life? • Do I love who I’m becoming? Until you begin to answer these kinds of questions on your way to health and wholeness, it doesn’t matter what you eat or how you exercise. The outcome will be limited. If you really want a life transformation inside and out, you must begin to understand that health and wellness encompasses the whole person. When you are ready to acknowledge that, then you can make progress. I recently wrote about this experience while working with a local client. We had been working together for about four weeks on various forms of strength training and had been making slow, but steady, progress. But my client’s real breakthrough moment
came one afternoon in our wellness center when I presented her a platform to jump onto. She looked at me with terror in her eyes. I knew the look immediately. It tells me we’ve reached a threshold where the task at hand is not really the challenge. The task really represents much more, and every time I see that look, I recognize that whatever my client is facing in the outside world, or more likely, deep within themselves, it has come to a head. It’s at that moment I often say, “If you don’t have the courage, I will have the courage for you. You can do this.” That afternoon, my client jumped up onto the platform, and we celebrated her breakthrough moment. We tell our stories every day with every choice we make. Our efforts toward health, wellness and life transformation take courage to combat the misinformation we’ve believed and the patterns so deeply embedded in our life fabric. It may take some help to find the path of health and healing in your life. Find the courage to seek it out. It may be as simple as heading to your local wellness facility and hiring a personal trainer, or it may mean having some conversations with your spiritual adviser. It may also mean seeking help from a qualified counselor, physician or therapist. Whatever you need to do, know that you are not alone. Your story began long ago, and as the main character, you have the power to change your own trajectory. It may take time. It will be a journey, and it will most definitely take courage. But, when you, like my friend, overcome your fear and have your breakthrough moment, we’ll all be celebrating with you.
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Save the Liver — and the Gall Bladder, too In Chinese medicine, these two important organs take center stage in the spring. By Lindsey Thompson In traditional East Asian medicine, our bodies are a microcosm of the natural world. Each organ system is related to a season, an aspect of nature, a cognitive function, a body tissue and an emotion. March marks the beginning of spring and the season of the liver and gall bladder in this medical tradition. The liver and gall bladder represent a meridian or a channel that traverses the outside of the body and continues its course internally to connect with different organs and body structures. For instance, the liver meridian goes from the inside edge of your big toe, up your inner leg, onto your abdomen, and then shifts internally below your sixth rib. The internal channel curves around the stomach, travels through the liver, lung and throat, and ends at the very top of your head. Movement of energy along the liver and gall bladder meridians is important for the functions listed below. The liver and the gall bladder are a dynamic duo. Along with their springtime affiliation, they are noted for bringing the body vigor and life force, like new foliage bursting out of the ground. Think of crocuses punching through the frosty earth. Not surprisingly, the liver and gall bladder are linked to the natural element of “wood,” meaning, plant life. When in good health, plants grow steadily toward the light, are limber and flexible enough to survive windstorms, and are adaptive. In human behavior, the wood element represents planning, decision-making, strategizing and bringing ideas to fruition. The orifice of the liver is said to be the eye, where it can look out at
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the horizon and plan accordingly to encounter events seen off in the distance. Joints — and any part of the body that pivots — are governed by the liver and gall bladder, as pivoting allows you to take in all horizons at once. The emotion associated with the duo is anger. Anger gets a bad rap, but has a healthy manifestation. The healthy expression of anger is the type of anger that fueled the civil rights movement and women’s suffrage. In this light, the liver and gall bladder have a strong relationship to justice. The body tissues of the liver and gall bladder pair are tendons, ligaments and connective tissues. The energy of the liver also makes sure the blood vessels are clear to provide smooth circulation of blood throughout the body. In this way, the liver is in charge of making sure the connective tissues get adequate nourishment. If this process is hindered in anyway, our tendons can become dry and brittle like a desiccated tree that can easily break. When the liver (both in terms of the meridian and the organ) is not functioning optimally, certain emotions tend to occur. If the liver meridian has too much “oomph” to it, the emotions of unhealthy anger, rage and frustration will begin to manifest, and this can slowly increase in frequency until health returns to the liver meridian. If, on the other hand, the liver meridian is lacking energy, then depression and apathy set in. These emotions are often among the first signs that the liver meridian is not functioning optimally. Other signs include pain along the liver and gall bladder meridian, difficulty making deci-
sions, pain in the joints, insomnia, stressful dreams, and easily injured tendons and ligaments. These are all signs your body needs a little help getting back on track and, in the springtime, the liver and gall bladder energy can be particularly feisty. Certain foods and flavors can help mitigate these symptoms. The flavor that soothes a cranky liver or gall bladder is sweetness. This is often why we crave sweets when stressed. The sweetness that soothes is the sweetness of grains, root vegetables and mild fruits. Refined sugar in pastries and candies will actually make everything worse, after a brief moment of bliss. The sour flavor is the flavor of the liver meridian, and small amounts of sour can help move some gentle irritation or a feeling of being “stuck.” Use the sour flavor sparingly in the spring, because too much can act detrimentally during this season. One of the best recipes for someone suffering from getting easily irritated, or even exploding into a rage, is borscht. Beets have the perfect sweetness to soothe the liver, and adding a dollop of sour cream adds a hint of sourness. If you cook it the traditional way — with beef broth — the minerals aid in keeping the quality of your blood strong, thus nourishing your tendons and ligaments. Borscht is a favorite Eastern European dish, and Googling a recipe can get you many delightful arguments about what the traditional recipe is. For an extended version of this article, with a handful of springtime recipes — including a borscht recipe — check out my blog at stickoutyourtongue.org
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At the Power House Theatre By Karlene Ponti
The Michael Kaeshammer Trio will perform at the Gesa Power House Theatre on March 2. Showtime is 8 p.m.; doors open at 7:30 p.m.
Canadian pianist Michael Kaeshammer brings his eclectic musical style to the Gesa Power House Theatre. Photo courtesy of www.kaeshammer.com
The internationally known Canadian pianist Michael Kaeshammer delivers concerts full of energy and fun; he plays everything from jazz, blues and boogie-woogie to pop cross-over material. The recording artist has a number of CDs from which to draw material. He studied classical piano at an early age, then became transfixed by blues, boogie-woogie and other types of music. Growing up in Germany, he performed concerts there at about age 16. His family moved to Canada, and he accelerated his musical career. Kaeshammer’s first CD, 1996’s “Blue Keys,” helped propel him into the spotlight. “Tell You How I Feel,” his second CD, was released in 1998. More CDs followed. In 2008, he performed at the Summer Olympics in Beijing, China, and the Winter Olympics in Torino, Italy. In 2009, his CD “Lovelight” was released, and in 2011 he produced “Kaeshammer.” For more information about his life and music, visit kaeshammer.com
‘Marilyn’ Returns “Marilyn, Forever Blonde” returns to the Gesa Power House Theatre on March 20 to 30. The one-woman show stars Sunny Thompson as Marilyn Monroe and is told in Monroe’s own words. The play was so well-received in 2011, the Power House has brought it back for nine performances: 7:30 p.m., March 20 to 23 and 27 to 30, and a matinee, 3 p.m., March 24. For an interview with Thompson as herself and as Marilyn Monroe, visit youtube.com/watch?v=nWch34UvE40
Ticket Info For ticket information on the Michael Kaeshammer Trio and “Marilyn: Forever Blonde,” call the box office at 509-529-6500 or go to phtww.com
Sunny Thompson re-enacts a famous photo of Marily Monroe. Photo by Howard Petrella. 34 Wall a Wall a Lifest yles
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Party Like You Mean It By Karlene Ponti / Photos by Steve Lenz When Roger and Julia Russell throw a party, it is grand in scale and location. They mix the history of the Waldheim mansion, their 1896 home at 124 Stone St., with their hundreds of friends and the splendor of the holidays. Julia is well-known for her friendliness, her love of life and flamboyance; she loves fashion, evening gowns, shoes and a great party. It’s all put to good use at her annual Christmas party. According to friend Michael Mettler, the party usually has between 250 and 350 guests. “It’s a formal, black-tie event,” he says. The Russells started the tradition in their home in Gig Harbor, and when they moved here, they continued it. This last party, in 2012, was their ninth annual celebration. “There’s a pianist in the living room on the main floor,” Michael says. “We usually go through 800 bottles of wine. There’s opera singers and
36 Wall a Wall a Lifest yLes
flamenco dancers.” The party is handled by a waitstaff of about 15 to 16 people, and Julia has at least one costume change from evening gown to flamenco gown. “This year she wore a spectacular Marchesa gown,” Michael says. Each year’s party has a theme or a focus. This last one focused on angels, with the official colors of burgundy and silver. “The house decorations are really intense. [Julia] spends six weeks decorating. The decor is different from year to year,” Michael says. “I think it’s a pretty spectacular party with people from all over the globe. It’s a pretty fun party.”
The new home for Jim and Jan Robles, 2536 Wainwright Place, is a collaborative venture for them.
A Home for Today and the Future By Karlene Ponti / Photos by Greg Lehman
Jim and Jan Robles are comfortably settled in their new house, 2536 Wainwright Place, built in 2008. Jan designed it, with input from Jim. The house includes the features they always wanted. The home was designed with their family’s needs, now and in the future, in mind. The doorways are wide, so they are wheelchair-accessible. There’s a ramp up to the front door, instead of steps that might be prohibitive. And the couple collaborated on the essentials: cooking and interacting. “It’s her floor plan, and she picked all the colors,” Jim says. “My idea was a pass-through kitchen and dining room. Jan designed everything else.” Jim is a retired Boeing engineer. He and Jan had visited Walla Walla 18 years ago, on their 25th wedding anniversary. That’s when they
agreed they loved the town; when they retired, they moved here. The home covers 3,240 square feet, laid out on two floors, and has two full bathrooms and several partial bathrooms. The house also has a study/den and craft room. Built by John Schmidt Construction, the home has been on the recent Solar and Efficient Energy Tour. The whole house is energy-efficient, starting with the design. “The shape of the house is an important feature of the energy efficiency,” Jim said. Because of its compact shape — two stories throughout — it maximizes the ratio of volume
to surface area. The Robleses have a liquid-source heat pump and an on-demand water heater, and the home is well-insulated. They also added an Elk 40-year roof, double-pane Pella windows, Hardie board siding on the first floor, and shingles made from recycled tires on the second floor. With a son and daughter-in-law and grandsons in Istanbul, Turkey, Jim and Jan made sure they could accommodate them when they visit. So a separate area upstairs was designed as a guest suite with work stations, where they can stay as a family. A large bonus room is behind the suite. Wall a Wall a Lifest yLes 37
Bedrooms, like the rest of the house, were designed with comfort and efficiency in mind.
A spacious and elegant great room is perfect for entertaining. 38 Wall a Wall a Lifest yles
Working in the kitchen doesn’t isolate anyone. Now, guests can sit and chat with the cook.
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Jim’s favorite area in the home: his office. “My study is hands down the best room in the house,” he says. Jan’s favorite is the open entryway and living/dining/kitchen combination. Both Jim and Jan love cooking and entertaining. Because of the open design, everything is adjacent to the kitchen. Whoever is working in the kitchen is not isolated from the rest of the family or guests. “Two homes ago, our kitchen was a cave. People couldn’t join you,” Jim said. Now their company can sit down in the great room or they can sit down on a side of the kitchen island and all of them can have a conversation. They are happy in the home, and most of it is done. However, a few things need attention. “Home is an ongoing project. There are still things to work on,” Jim says. The next project is upstairs: the addition of one more built-in by Richards and Lees. The other project is the yard. “Even though we both like playing in the yard, there’s too much lawn. We love iris. We will get rid of the extra lawn; as the iris multiply, it will shrink the lawn,” Jim says.
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Above: Mike and Britt Adkins’ garden was full of roses. The couple removed most of the roses and planted a colorful variety of perennials. Below: The garden is naturally divided up by plantings and water features.
Strong Roots, Great Garden By Karlene Ponti / Photos by Greg Lehman
A good foundation sets the stage for a building; it does the same thing for a garden. “It has good bones,” says Britt Adkins, speaking of her garden. Along with husband Mike, she has built on what was initially landscaped in 1969, when the home was constructed. The garden also has a tremendous variety of plants. “It had hundreds of rose bushes” Britt says.
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She wanted variety in the garden, in colors, textures, shapes and sizes, so she added day lilies because she likes their bright colors. Britt and Mike added some things and pulled out others, to rearrange the garden. They removed some roses and kept some. A few
ginkgo trees have been taken out and other trees have grown, so the mix of sun and shade has changed over the years. The garden has three large silver birch trees, a weeping cherry and many large bushes — the couple kept the large trees for shade
Mike and Britt find peace in the garden, whether working or relaxing.
and gracefulness. The space is broken up by natural divisions. “The garden rooms existed,” Britt said. Paths already led between the areas in the garden, but because they have children who like to play outside, Britt and Mike expanded the areas of grass. Britt also likes native plants and hardy ground covers so weeding becomes minimal and the garden maintains itself. Several native favorites are gooseneck loosestrife and wild strawberries. The garden also has native spirea and catnip under the Kentucky coffee-bean tree. Some herbs grow here, as well. Sage, marjoram, mint and thyme are available for cooking and salads. Britt and Mike often have dinner out on the porch, in the relaxed garden setting.
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Benjamin’s Carpet One Walla Walla 1611 W. Rose (in the old Rex building, next to Pizza Hut) 876-4446 • Mon-Sat 9-5:30 “Where we make beautiful affordable” Wall a Wall a Lifest yLes 43
MARCH ThRouGh APRiL 12
S heehan Galler y hos t s the ex hibi t s “ Par ted Leisure/Labored Ways: The Wor k of Io Palmer” and “Images Attached: The Collages of Cor y Peeke.” Whitman College. Details: 509-527-5249. MARCh 1
W ind Sy mphony Concer t . 7:3 0 p. m . , Wal la Walla Univer sit y, College Place. Details: 509-527-2561. MARCh 6
General student recital. 4 p.m., Chism Recital Hall, Whitman College. Details: 509-527-5232. MARCh 1-3 The annual Connie Combs Barrel Racing Clinic. Walla Walla County Fairgrounds. Details: 509-527-3247. A performance of “The Tempest.” Friday, 8 p.m.; Saturday, 2 p.m. and 8 p.m.; Sunday, 2 p.m.; Harper Joy Theatre; Whitman College. Details: 509-527-5180. MARCh 2 The Toronto-based Michael Kaeshammer Trio performs blues, jazz and pop. 8 p.m., Gesa Power House Theatre. Details: 509-529-6500 or phtww.com The Tamástslikt Cultural Institute presents a free Community Academy on cordage-making. TCI, Pendleton. Details: 541-966-9748. Just Us Girls Sharing Pink Ball fundraiser includes dinner, dancing and runway show. 7 p.m., Pavilion Hall, Walla Walla County Fairgrounds . Details: just-us-girls-sharing.org MARCh 2, 3, 7, 9, 10 Walla Walla University Drama Department presents the Festival of One-Acts. 8 p.m., WWU. Details: 509-527-2656.
A contra dance, an old-fashioned country dance. 7-9 p.m., Reid Campus Center Ballroom, Whitman College. Details: 541-938-7403. MARCh 7 Soprano McKenna Milici will perform for the “First Thursday” concert. 12:15 p.m., St. Paul’s Episcopal Church, 323 Catherine St. Details: 509-529-1083. MARCh 7-9, 10, 14-17 Walla Walla Community College Theatre Arts presents performances of “Whose Life Is It Anyway?” 7 p.m.; Sundays, 2 p.m. matinee; WWCC China Pavilion. Details: 509-527-4575. MARCh 8-10 Walla Walla Community College Rodeo, kids’ r o d e o a n d cow b oy b r e a k f a s t . R o d e o a ction to raise funds to help prevent child abuse. Walla Walla Count y Fair gr ounds . Det ails: 509-527-4255. MARCh 8-June 2 The Tamástslikt Cultural Institute hosts the exhibit “Scat & Tracks from the High Desert.” Pendleton. Details: 541-966-9748. MARCh 9 Orchestra concert. 4 p.m., Walla Walla University, College Place. Details: 509-527-2561.
Annual Science Fair. Local students show their projects and research. 1-3:30 p.m., Cordiner Hall, Whitman College. Details: 509-522-4441 or email@example.com MARCh 15 Blue Mountain Brix and Brew festive benefit auction offers entertainment, a beer and wine social, and more. 5:30 p.m., Running T Ranch, 802 N. Touchet Road. Details: 509-382-4825. MARCh 16 An old-fashioned country dance. No alcohol. 7 p.m., beginners’ instruction; 7:30 p.m., dance; Unity Church of Peace, near Walla Walla Regional Airport. Details: 541-938-7403. MARCh 16, 30 Team penning. Walla Walla County Fairgrounds. Details: 509-527-3247. MARCh 17 Barrel Racing Jackpot. Walla Walla County Fairgrounds. Details: 509-527-3247. The Walla Walla Choral Society presents “A Gwyneth Walker Portrait.” 7:30 p.m., First Congregational Church. Details: 509-386-2445. MARCh 20-30 “Marilyn: Forever Blonde!” will be performed at the Gesa Power House Theatre. Details: 509-529-6500 or phtww.com MARCh 22-24 Walla Walla Home & Outdoor Show. Numerous vendors, contractors, nurseries, builders and more. Friday, 3-7 p.m.; Saturday, 9 a.m.-6 p.m.; Sunday, 10 a.m.-2 p.m.; Pavilion; Walla Walla County Fairgrounds. Details: 509-522-1383. The 60th annual Camas Prairie Handicap Shoot at the Walla Walla Gun Club, hosted by the Camas Prairie Trap Shooting Association. Details: 541-969-7913 or wallawallagunclub.com MARCh 24 Walla Walla Valley Bands in concert: “Jeopardy: Spor ts & Por ts.” 3 p.m., Walla Walla Community College Performing Arts Auditorium. Details: 509-301-3920. Quarter Horse Association-sponsored Schooling Show. Walla Walla County Fairgrounds. Details: 509-527-3247. MARCh 26-28 Kids’ Day Camp for ages 5-9. 1-4 p.m., Tamástslik t Cultur al Ins titute, Pendleton. Details: 541-966-9748. MARCh 28
TA S T I N G RO O M H O U R S : Open Daily 10 a.m. to 5 p.m. 1979 JB George Road • Walla Walla, Washington 509.520.5166 • www.saviahcellars.com 44 Wall a Wall a Lifest yLes
The Whitman Visiting Wr iter s Reading se ries continues with author Mat Johnson. 7 p.m., Kimball Theatre, Whitman College. Details: www.whitman.edu MARCh 30 Ski Bluewood BASH. Join the festivities at the end of ski season. Details: 509-382-4725. The Wildhor se Resor t & Casino celebrates its anniversary with fireworks. 8 p.m. Details: 800-654-9453.
Regular Events Each month, the Blue Mountain Artists Guild in Dayton sets up a new exhibit at the Dayton Public Library. Details: 509-382-1964. Monday Most Monday nights, live music at Vintage Cellars. 10 N. Second Ave. Details: 509-529-9340. Tuesday “Trivia Game Night.” Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865. “Cinema at the Cellars,” movies at Sapolil Cellars. 7:30 p.m., 15 E. Main St. Details: 509-520-5258. Wednesday First Wednesday of the month, wine tasting. Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Music. Rogers’ Bakery, 116 N. College Ave., College Place. Details: 509-522-2738. Record your music. 6-9 p.m., Open-Mic Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
Live music. 9 p.m.-midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008. Friday
Live music. 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.
Pianist Carolyn Mildenberger. 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
Most Saturday nights, live music. Vintage Cellars, 10 N. Second Ave. Details: 509-529-9340.
Pianist Bob Lewis. 6:30-9 p.m., Oasis at Stateline, 85698 Highway 339, Milton-Freewater. Details: 541-938-4776. The first Friday of each month, free admission at Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748. Music. Dayton Wine Works, 507 E. Main St. Details: 509-382-1200. The second Friday each month, acoustic jam. Skye Books & Brew, Dayton. Details: 509-382-4677. Live music. 7 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181. Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. The Den Pizzeria hosts live music. 8 p.m. Details: 509-540-2725.
Music. 7-9 p.m. Walla Walla Wine Works. Details: 509-522-1261. Karaoke. 8 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Thursday
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
Live music. 9 p.m.-midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008. Live music. 7 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181. Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. The Den Pizzeria hosts live music. 8 p.m. Details: 509-540-2725. Sunday Sunday Jazz Café. 3 p.m., Walla Faces. Details: 877-301-1181.
Lighter Days Ahead For a fresh new look this spring, visit our staff for the personalized shopping experience you deserve. SPRING HAS ARRIVED, LET’S HAVE FUN!
Walla Faces Tasting Salon: first Thursday of the month, Salsa Night. The second and fourth Thursdays, open mic. The third Thursday, records are played during the “Spin and Pour.” 7-10 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.
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“Blues and Barbecue” with live music and “West of the Blues BBQ.” Charles Smith Winery, 35 S. Spokane St. Details: 509-526-5230. Dinner by in-house Bistro 15 with entertainment. Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
103 EAST MAIN
Comedy jam. 8 p.m., Wildfire Spor ts Bar at the Wildhorse Resor t & Casino, Pendleton. Details: 800-654-9453.
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
Open mic. 7-10 p.m., Walla Walla Village Winery, 107 S. Third Ave. Details: 509-525-9463.
O P E N 7 D AY S A W E E K
Wall a Wall a Lifest yles 45
Where in Walla Walla? Photos by Steve Lenz
Clue: This lamppost used to light the way on which street? Contest rules If you have the answer, email it to firstname.lastname@example.org, 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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Last monthâ€™s winners Todd Wagner Levi Evans LaRae Templeton Tim Reardon Alexa Garbe
Kelli Zak Curt Mains Spike Teal Fred Moore Julia Fitzgerald
The Third Cover Snowshoeing at Andies Prairie near Tollgate, Ore., on a February morning. Photo by Steve Lenz. Wall a Wall a Lifest yles 47
Providence St. Mary Medical Center has been rated as a
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