july 2012 - walla walla lifestyles

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

Supplement of the Walla Walla Union-Bulletin

July 2012 $3.95

lifestyles in the Walla Walla Valley

history 21

Walla Walla Celebrates150 years

Stylish Comfort forComfort forComfort forSummer

Earthie

Dansko

Naot

Taos

613 N. Main StreetMilton-Freewater

541-938-5162Open 8am to 6pm Monday-Saturdaysaagershoeshop.com

We Care About Your Comfort

1948

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Teva

Call (509) 337-4041 orvisit www.AffinityatWW.comfor more information.

If you love to save money, and the more the better, you’ll love Affinity—

because no other 55+ community saves you more!

Rents, starting at $925, afford you beautiful, spacious apartments, full-size kitchens, big roomy baths, and washers and dryers in every apartment—no dragging the laundry down the hall! Plus twice-monthly housekeeping service. Even a money-back guarantee—and no long-term commitments. Compare it with other senior-style communities, and you’ll see there’s no place like Affinity!

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At Affinity, one affordable rent covers all—even housekeeping!

Utilities Paid • Free WiFi • Expanded Basic Cable • Fitness Center • BBQs Community Garden • Theater • Internet Café • Library • Hair Salon • Pub with FREE Happy Hours • Craft Room • Wii • Game Room • Social Activities Á La Carte Dining Options • Small Pets Welcome • Money Back Guarantee

www.AffinityatWW.com1706 Fairway Drive • Walla Walla, WA 99362

(509) 337-4041

Schedule a visit andreceive a FREE frozen

yogurt* at the Blue Palm. * Up to a $10 value. Offer expires 6/30/12.

T i g h t w a d s

wanted.(We love that you’re thrifty!)

1945

21

2 Walla Walla LifestyLes

Prices do not include taxes & fees including $150 negotiable documentary service fee. No tax to Oregon buyers. All offers expire 6/17/2012. This is a combination offer not to exceed $1,000. Actual items subject to change depending on availability. *0.9% APR for 24-36 months or 1.9% APR for 37-60 months. For well qualified buyers and buyers that qualify for the Honda Graduate Program criteria. Special APR offer valid on new and unregistered 2012 Pilot Models from May 1, 2012 through July 9, 2012, to well qualified buyers on approved credit by Honda Financial Services through participating dealers. Must take new retail delivery on vehicle from dealer stock by July 9, 2012. Not all buyers may qualify. Higher rates apply for buyers with lower credit ratings. Example for 2012 Pilot: 0.9% for 36 months financing at $28.16 a month for every $1,000.00 financed.

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1976

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Walla Walla LifestyLes 3

Caring Professionals Serving the Walla Walla Valley & Milton-Freewater Since 1940 1551 Dalles Military Rd. • Walla Walla • 525-3397 • mountainview-colonialdewitt.com

1972

70

Locally Owned and Operated By Kerry Lees & Family

• Chapel • Church • Graveside • Serving All Faiths • Serving All Cemeteries • Courtesy Hospitality Room

(Seats 85 at Tables) • Crematory on Site • Pre-Arrangement Plans • Flexible Prices & Services • Competitive Price Guarantee • Convenient Location • Large Parking Lot • Catering Available • Horse Drawn Carriage Available

(Casket or Urn) Elizabeth Brandt

LicensedFuneral Director

Kerry LeesPresident

Licensed Funeral Director

Shelley Anthony, BMSLicensed

Funeral Director

Get Cultured.

1417 Plaza Way, Walla Walla(509) 876-2389

www.bluepalmyo.com

Blue Palm Frozen Yogurt

Voted “Best of the Best”

Summer Hours

Sun-Fri 10 am-10 Pm

Sat 7 pm-11 pm

1937

47

WALLA WALLA VALLEY

85728 Telephone Pole RoadMilton-Freewater, OR 97862

(541) 558-3656 or (509) 220-2514castillodefeliciana.com

1948

88 C

L

Sueno hecho en realidad“A dream made into reality”

We invite you to sample our hand crafted Spanish wines, enjoy our patio, and sit by our fi re pit. Tasting Room Open Friday thru Sunday

11am to 5pm or by appointment.Now Serving Sangria!

Complementary Wine Tasting with this Ad

Save the Date

Salsa Under the Stars

Sept 8 • 6-10 pmSalsa Music, Dancing,

Food & Wine

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DAYSAUGUST24-26, 2012WINE . ART . FOOD . MUSIC

FRIDAY . AUGUST 246 - 10 p.m.

Live Music, Food by Andrae’s Kitchen, Wine by the glass. No Cover.

SATURDAY . AUGUST 2511 a.m. - 4 p.m.

Library Tastings with the Winemakers. Additional fee for special tasting.

SUNDAY . AUGUST 2610 a.m. - Join us for Brunch.$20/person, RSVP required.

Join us for the third annual

DUNHAM DAYS!Celebrating harvest and the best in life:

Wine, Art, Food and Music.

HANGAR LOUNGEREVIVAL

ONE NIGHT ONLY - AUG. 24{ }

2011

63


EDITOR’S COMMENTS / b y Rick Doyle

You can’t talk about the Walla Walla Valley without talking about roots. Whether they be the roots of plants or the roots of the people who populate this area, agriculture and history go hand in hand here.

One of the things that makes the Walla Walla area’s history so inviting is that it is re-cent enough for you to fi nd people whose fami-lies participated in the major developments of the region. This year we celebrate Walla Walla’s 150th anniversary.

In recognition of this significant event, Lifestyles, with a contribution from the city of Walla Walla’s Sesquicentennial Fund, has put together a special historical section. Take a trip down memory lane and see how this city began its journey.

Sticking with the history theme, tour the 1909 home at 145 Thorne St. Current owners Susan Monahan and Mark Brucks are only the fi ft h owners of the home, which has stayed true

to its turn-of-the-century look. While it is always fun and instructional to

look back, there are a lot of things going on today that are just as exciting and which may even-tually become part of the lore of Walla Walla.

History is writt en one day at a time. With that in mind, photographer Kimberly Miner spent the day with the Rev. Patrick Kerst to document a day in the life of a priest.

Walla Walla Community College has already inscribed many accomplishments in the local history books. The Wine Culinary Institute may soon fi ll another page. The idea was to create a world-class and aff ordable culinary program with a hospitality emphasis. That’s a perfect fi t that blends the past with the present.

Walla Walla’s future may hinge on such businesses as Walla Walla Wine Barrels and the Chocolate Shop. You can fi nd out more about them in this month’s issue.

Enjoy!

P U B L I S H E R

Rob C. Blethen

E D I T O R

R ick Doyle

A D V E R T I S I N G D I R E C T O R

Jay Brodt

M A N A G I N G E D I T O R

Robin Hamilton

P R O D U C T I O N M A N A G E R

Vera Hammill

A R T I S T I C D I R E C T O R / D E S I G N E R

Steve Lenz

C O N T R I B U T I N G W R I T E R S

Paul Gregutt, Robin Hamilton, Kimberly Miner, Karlene Ponti,

Diane Reed.

P H O T O G R A P H E R S

Colby Kuschatka, Greg Lehman, Kimberly Miner, Diane Reed.

S O C I A L M E D I A A N D W E B S I T E

Jennifer Henr y

P R O D U C T I O N S T A F F

Ralph Hendri x, Chris Lee, Steve Lenz, Sherr y Burrows

S A L E S S T A F F

Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter,

Mike Waltman

C O P Y E D I T O R

Chetna Chopra

E D I T O R I A L A S S I S T A N T

Karlene Ponti

A D M I N I S T R A T I V E A S S I S T A N T

Kandi Suckow

COVER: Lois Hahn, Rod Hahn and Ron Klicker portray Josephine “Dutch Jo” Wolfe, John Abbott and Capt. John Mullan. Wolfe was the owner of a popular brothel, Abbott established the fi rst stage line in the Walla Walla Valley and Mullan built the Mullan Road, which linked Walla Walla to Fort Benton, Mont. Photo by Colby Kuschatka

F O R E D I T O R I A L I N F O R M A T I O N

R ick Doylerickdoyle@w wub.com

Robin Hamiltonrobinhamilton@w wub.com

F O R A D V E R T I S I N G I N F O R M A T I O N

Jay Brodtjaybrodt@w wub.com

July 2012

Union-Bulletin.com

PLEASE LIKE US

PLEASE FOLLOWUS197894


JULY 2012

table contentsof

MOR E LIFEST YLESPLEASELIKE US

PLEASE FOLLOW US

10 ThE WinE AdVisERPaul Gregu� rambles through some refreshing and surprisingly complicated rosés.

12 WhAT’s nEW in W2?What’s New in W2? Ryan Konen turns wine barrels into cabinets, benches and planters, among other useful and a� ractive items. What goes together be� er than wine and chocolate? Nothing, say the makers of a new chocolate-infused wine, Chocolate Shop.

15 FOOdWalla Walla Community College’s Wine Country Culinary Institute cooks up courses for students and cooking a� cionados.

22 A dAy in ThE liFE OF A PARish PRiEsTPhotographer Kimberly Miner has always wondered what a day in the life of a priest might look like. She tagged along with the Rev. Patrick Kerst (Father Pat) for a day and recorded what she saw.

26 suMMER dAnCEThe Walla Walla Summer Dance Festival is leaping ahead, bringing classical ballet, hip-hop and modern dance to local stages. Informal lectures, demonstrations and a hip-hop class are all on tap for July 21-27.

28 hisTORiC hOMEsAn American bungalow gets a loving revival.

33 sECRET gARdEnWith careful planning and a lot of work, Kevin Pa� erson and Mark Sluga have managed to keep their damp-climate plants from withering in Walla Walla’s hot summers, creating a cool, green retreat.

21 sPECiAl sEsQuiCEnTEnniAl issuEThe City of Walla Walla celebrates the birth of our fair city with events, commissioned works of art, a commemorative coin — and this publication.

his

tory


Phot

o by K

imbe

rly M

iner

22 A DAY IN THE LIFE OF A PARISH PRIEST


1891

30

1976

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Clay in MotionPOTTERY STUDIO

Art in Motion: Watch us create with clay!Clay in Motion is a full working pottery studio and gallery nestled in the beautiful

Blue Mountain Valley. Located between Walla Walla and Milton-Freewater on Hwy 11, just 5 miles from Walla Walla, 1/4 mile south of the Washington and Oregon border,

an area surrounded by the valley’s � nest wineries.

Studio & Gallery Open 7 Days a Week541-938-3316

85301 Highway 11, Milton-Freewater • www.clayinmotion.com188992 CL

Shanna Fliegel

Adrian Arleo

Sarah Jaeger Dean Adams

Crossroads Carnegie Art Center in Baker City, Oregon is the only stop in the Pacific Northwest of this traveling exhibit from the Missoula Art Museum of contemporary ceramics celebrating the 60th anniversary of the Archie Bray Foundation.

July 6th–August 31st - free admission 2020 Auburn Ave, Baker City, OR 97814 • 541.523.5369 • crossroads-arts.org

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05


The Wine Adviser b y Paul Gregutt

A Ramble Through Some Refreshing RosésRosés are young wines that offer much to admire — especially some from our own backyard. Just as the Beaujolais Nouveau heralds the newest, just-completed vintage each November, these springtime mushniks (Google it!) showcase the same light and fruity — though definitely dry — flavors.

More and more rosés are being made (and la-beled) dry, and these are the wines you want to sip, chilled, from simple tumblers or even paper cups. Avoid the sweet styles; it is the dry rosés that work amazingly well with a wide variety of foods, from cured meats to cold chicken to smoked salmon and lighter cheeses. These are deck wines, boat wines, outdoor wines, picnic wines — however you name them, they’re easy and accessible.

That doesn’t mean they’re dull — quite the contrary. With each new vintage, the sophistica-tion, complexity and elegance of the best rosés are clearly on the upswing. A lot has to do with the types of grapes being used, and the fact that winemakers set out to make rosé, specifically, rather than just bleeding off surplus juice from the fermenting vats.

I am most fond of single-grape or blended rosés from Mediterranean (Italian or Spanish) and southern-Rhône grapes. Barbera, Dolcetto, Sangiovese, Grenache, Mourvèdre and their more obscure companions all seem to be well-suited to this style of wine. Their rosés are often better than the more “serious” reds made from exactly the same grapes.

Both the 2010 and 2011 vintages were cool and somewhat wet here in the Northwest, but that can actually work in favor of rosé. It wouldn’t surprise me if grapes otherwise des-tined for pricier, full-bodied reds had ended up as rosés in recent vintages simply because they lacked the ripeness to be anything else. That is not necessarily a detriment in the hands of a good winemaker.

If you are planning a party and need more than one bottle, by all means buy as many dif-ferent wines as possible. Don’t buy six bottles of the same wine! Far better to put out six different rosés and let your guests explore. A rosé display

is a rainbow of pink and rose and copper and salmon shades, no two alike. There is no right or wrong as far as color is concerned, and with wines so young, there is very little that can go wrong — especially if they are bottled, as many are, under screwcap.

Here are some of the early releases that tick-led my tongue while writing this column a few weeks ago. Your favorite wine seller can show you what else is new and interesting today. These wines often come and go quickly, so now is the time to stock up for summer:

Barnard Griffin 2011 Rose of Sangiovese; $12. A perennial award-winner, rocking with pretty cherry and raspberry fruit.

Dusted Valley 2011 Ramblin’ Rosé; $24. Sourced from a single Walla Walla vineyard, this is a Grenache-based blend, lively and fresh, with a hint of chocolate in the finish.

Syncline 2011 Rosé; $18. A five-grape blend, bone dry, a lovely pale salmon shade, with excellent complexity.

Tranche 2011 Pink Pape; $16. Classy and lively, this lightly spritzy blend has sophisticated scents of melon, citrus and blood orange. Tart, delicious and lingering.

Wind Rose 2011 Rosado; $12. This Sequim winery blends Barbera, Primitivo and Dolcetto grapes to make this fruity, quaf-fable, well-balanced summer sipper.

The revised second edition of Paul Gregutt’s “Washington Wines & Wineries” is now in print. His blog is www.paulgregutt.com. Email: [email protected].

Tasting Room opendaily 11am - 5pm

and by appointment.

1793 J.B. George Rd.Walla Walla509.529.0900

Cabernet SauvignonSyrah • Sémillon

Bruno’s Blend Red – and now offering –

Bruno’s Blend White

go to vapianovineyards.com for more information

1889

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2 3 5 E B r o a d w a yM i l t o n - F r e e w a t e r , O R

( 5 4 1 ) 9 3 8 - 5 5 7 5 d r i n k c i d e r . c o m

O n e G l a s s a t a T i m e

2 3 5 E B r o a d w a yM i l t o n - F r e e w a t e r , O R

( 5 4 1 ) 9 3 8 - 5 5 7 5

w a t e r m i l l w i n e r y . c o m

O p e n F o r T a s t i n gM o n - S a t 1 1 a m - 4 p m

A n A p p l e a D a y . . .

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Dining GuideWalla Walla

KE

y

Breakfast

lunch

dinner

Reservations Recommended

Food Past 10 p.m.

Kid-Friendly

Outdoor dining

under $10

$11-$25

Over $26

green spoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 E. Main, Walla Walla • 509-876-2583 • greenspoonw2.comMon.-Sat., 11 a.m.-9 p.m.; Sun., 9 a.m.-9 p.m.

A welcome addition to downtown Walla Walla’s restaurant scene, Green Spoon’s varied and cre-ative menu offers fresh, local food with something for everyone: sandwiches, salads, rice bowls, fish, steak, pasta and soups. Many dishes are gluten-free or vegetarian, as well as family- and foodie-friendly. Daily happy hour and nightly dinner spe-cials. Lunch and dinner daily.

Phoumy’s Thai Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . 1528 E. Isaacs Ave., Walla Walla • 509-529-8889Sun.-Thu., 11 a.m.-9 p.m.; Fri., 11 a.m.-10 p.m.; Sat., Noon-10 p.m.

Thai-food lovers know where to go for au-thentic Thai cuisine. Chef Phoumy has 42 years of Thai culinary experience — and it shows in the classic menu. Serving wine, beer and cocktails.

Blue Palm Frozen yogurt . . . . . . . . . . . . . . . . . . . . . . .1417 Plaza Way, Walla Walla • 509-876-2389 • bluepalmyo.comSun.-Fri., 10 a.m.-10 p.m.; Sat., 7-11 p.m.

A healthy dessert. Blue Palm features YoCream frozen yogurt with a huge selec-tion of flavors, including non-dairy and no-sugar options, most of which are non-fat, as well. Toppings galore. How do they do it?

Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . .15 S. Touchet St., Walla Walla • 509-529-3430Open 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.

sweet Basil Pizzeria . . . . . . . . . . . . . . . . . . . . . . . . . . .5 S. First Ave., Walla Walla • 509-529-1950 • sweetbasilpizzeria.comMon.-Sat., 11 a.m.-9 p.m.

Family-owned Sweet Basil has proven to be such a local favorite that its pizzas — daily-made, hand-tossed and loaded with fresh, locally produced ingredients — have earned them a loyal, and growing, following. Sweet Basil also offers calzones, salads and Walla Walla wines and beer.

Patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . . 725 E. Dayton Ave., Dayton, WA • 509-382-2625Lunch: 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 — with-out the attitude — since 1978. While all the entrees are often exquisite, their meat dishes are truly no-table, especially the Medallions of Beef Hiebert. An imaginative wine list and remarkable desserts make Patit Creek a gem worth traveling for.

The Marc Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 W. Rose St., Walla Walla • 509-525-2200 • marcuswhitmanhotel.comDinner 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 bel-ly served with a soft-poached, locally produced egg. All menu items are thoughtfully paired with local wine selections. Vegetarian dishes are as in-triguing as non-veggie options.

Mill Creek Brew Pub . . . . . . . . . . . . . . . . . . . . . . . . . . .11 S. Palouse, Walla Walla • 509-522-2440 • millcreek-brewpub.comMon.-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 pa-tio in town. Local wines, daily specials and great atmosphere all await you at Mill Creek Brew Pub.

Thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 311 S. Ninth, Walla Walla • 509-525-0971Open 7 days a week from 11:00 am

Roast Duck Curry, Lemon Grass Barbecued Chicken, Coconut Prawns, Pad Thai and more. A great menu of Thai dishes, expertly pre-pared. 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.

Cookie Tree Bakery and Café . . . . . . . . . . . . . . . . . . . . . 23 S. Spokane St., Walla Walla • 509-522-4826 • cookietreebakeryandcafe.comMon.-Sat., 7:30 a.m.-2:30 p.m.

Cookie Tree Bakery and Café has been a family-owned downtown Walla Walla favorite for over 22 years. Serving sandwiches, soups, salads and an array of tasty treats. Everything is scratch-made in-house, and the sandwiches are made on freshly sliced bread that was baked just that morning. Many vegetarian options are also available, including our much-talked-about house-made veggie burgers.

Jacobi’s italian Café & Catering . . . . . . . . . . . . . . . . .416 N. Second, Walla Walla • 509-525-2677 • jacobiscafe.comMon.-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 en-joy our signature Italian cuisine and experi-ence 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. “Thinking Italian? Think Jacobi’s!”Italian Café & Catering


Places story and photos by Diane Reed

Walla Walla Wine Barrels509-520-9396

Call for an appointment, or visit Konen at the Walla Walla Valley Farmers Market

www.wallawallawinebarrels.com

Follow it on Facebook

W2What’s NeW iN

there’s alWays

somethiNg NeW

happeNiNg iN Walla

Walla, if you kNoW

Where to look

Barrel ReduxThree years ago, Ryan Konen built a cabinet out of a wine barrel for a friend.

It garnered so much interest from his friends that he started taking orders. Since Walla Walla Valley wineries are constantly replacing their 59-gallon French oak barrels, Konen has a steady supply for cabinets, chairs, end tables, benches, planters and bar stools. He carefully sands each barrel and cleans all the metal, retaining the wine-stained interiors. He handcrafts and custom-builds each piece, with a choice of over 20 finishes, including natural, cherry, ebony, mahogany and red oak. The metal-barrel bands incorporated into the design can be painted in a number of colors.

Konen’s signature wine-barrel cabinets come in a wide variety of configurations of wine and wineglass display and can be customized with a personalized etched-glass top produced by Etchings Walla Walla (not available if the piece is shipped). LED lighting is also an option.

Walla Walla Wine Barrels has also teamed up with Walter’s Upholstery in W² to offer custom fabric on its bar stools (available in swivel or stationary). Customers can choose from a variety of swatches or provide their own fabric.

Walla Walla Wine Barrel benches and chairs are instant classics, reminiscent of the Adirondack style and suitable for indoor and outdoor use. (Pieces for outdoor use are finished with Varathane.)

Konen is always working on new and in-novative designs and products to fashion out of recycled barrels. He’s already shipping his creations all over the United States.

Walla Walla Wine Barrels offers bar stools with custom cushions and wine-barrel cabinets in a variety of configurations.


Pairing Wine and ChocolateIn these days of wine pairing, it’s no surprise that it’s been taken a step beyond — infusing wine with chocolate. Two years in the making, Chocolate Shop wines (a Precept Wine brand) debuted in December 2011. The wines found a ready market, and the label is now Precept’s biggest seller. The newest tasting room for Chocolate Shop wines opened downtown in May in the space formerly occupied by Walla Walla Wine Works.

Michelle Monda, a native of Walla Walla, joined Waterbrook Winery in 2009, training under tasting-room manager Ron Williams. She was the manager of Walla Walla Wine Works for Precept and now manages the Chocolate Shop tasting room.

The tasting room offers three selections crafted by winemaker Hal Landvoigt — Choco-late Red Wine, Chocolate Strawberry (Merlot-blend wines) and Crème de Cocoa wine. They’re

designed to appeal to a wide variety of consum-ers, attracting folks who are new to wine and find the chocolate-infused wines surprisingly accessible. But many wine aficionados also find a place for Chocolate Shop wines at their tables.

Pair them with an elegant dessert, drizzle them over ice cream or cheesecake, or serve with a main course. At this time of year, the Chocolate Shop suggests a summer spritzer by adding club soda to its Chocolate Strawberry wine.

The Chocolate Shop tasting room is stylish, with glittery crystal chandeliers and comfy banquettes. It offers a selection of chocolates and elegant gifts along with branded wine glasses and T-shirts. The shop features wine chocolate cordials and truffles made by Bright’s Candies. On weekends, stop by and try a wine-flavored cupcake made for the tasting room by Frosted, The Cupcake Shop.

You’ll find lots of reasons to come back, in-cluding the chocolate fountain on weekends and the revival of Wednesday night music per-formances on the patio. During Downtown Summer Sounds at Land Title Plaza, it will offer Chocolate Shop wines as well as dry Chardon-nay and Merlot by the glass. The tasting room is also available for special events, including bridal and baby showers.

As Charles Schultz said, “All you need is love. But a little chocolate now and then doesn’t hurt.” And if it’s in wine, so much the better.

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

Chocolate Shop31 E. Main, Walla Walla

509-522-1261

Open Wednesday to Monday, 11 a.m. to 6 p.m.; call for extended summer hours

www.chocolateshopwine.com

Follow it on FacebookThe elegant Chocolate Shop tasting room in downtown Walla Walla offers a variety of gifts and gourmet chocolates as well as their signature chocolate-infused wines.


188993

Tasting Room Open Daily

Private Tastings By Appointment

Now Serving Lunch In the Reserve House

Friday—Sunday

Offering Fresh Local Produce & Specialty

Foods in the Lazy S Arrow Market

Walla Walla Valley 11920 W. Highway 12, Lowden, WA

509-525-4129 www.woodwardcanyon.com

WOODWARD CANYON

Est. 1981

1890

02

A legacy of passion for outstanding red wines. Elegance. Character. Consistency.

Don’t miss Walla Walla’s pioneer, award-winning winery in the shadow of the picturesque Blue Mountains.

~tastings are always free.~

www.wallawallavintners.com | PHONE: (509) 525-4724

1890

24

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

Winery of the Year 10 consecutive years

—Wine & Spirits Magazine

• One of Washington State’s first artisan, family-owned wineries

• Estate grown wines certified sustainable & Salmon Safe

Est. 1983

Open Daily 10am – 5pm

Reserve Tasting & Tour Fridays 3pm • April-November

Space limited. RSVP [email protected]

41 Lowden School Road, Lowden, WA

14 miles west of Walla Walla on Hwy 12

509.525.0940

www.lecole.com

188982


Food stor y b y Diane Reed / photos b y Greg Lehman

Town-and-Gown GastronomyWalla Walla Community College’s Wine Country Culinary Institute cooks up courses for students and cooking aficionados

Dan Thiessen has lots of plans, and they all involve food and education.

Thiessen, a native of Asotin, Wash., is a graduate of the Culinary Institute of America and an accomplished executive chef with seri-ous cred. As the recently appointed director of the newly branded Wine Country Culinary Institute at Walla Walla Community College, Thiessen has made it his mission to create a world-class and affordable culinary program with a hospitality emphasis.

And he wants members of the community to get in on the experience.

Thiessen is developing a program rivaling culinary schools like the Culinary Institute of America in New York, at a fraction of the cost. Charging $51,000 for tuition, the New York

institute is out of reach for many students.At less than $15,000 for the 18-month course,

WCCI is a veritable bargain.The program, accredited by the American

Culinary Federation, also features an invaluable “pairing” with the college’s prestigious enology and viticulture program, a distinction unrivaled by any other culinary institute.

The Institute’s comprehensive program currently accommodates 45 students. To keep the student-to-instructor ratio optimal, WCCI admits 18 students in the spring and fall se-mesters. The Institute offers an associate de-gree in Culinary Arts and a one-year Culinary Arts Certificate.

Students at WCCI range in age from 18 to 65 and include people who are looking for not

only first, but even second or third careers. Stu-dents learn and work in groups of 18, beginning

Students at the Wine Country Culinary Institute learn a variety of culinary skills in the Institute’s kitchens.18

9004

Continued on pg. 16 >


Food

with the fundamentals of the culinary arts with classes in basic soups and sauces, baking and pastries, grilling, and food and wine pairing. They become familiar with American regional cuisine, as well as foods of the Americas, Eu-rope and Asia, before incorporating plating and presentation.

The program also stresses ServSafe training and classes in menu development and restau-rant management. Students also complete a co-op assignment in the restaurant business, or through Titus Creek Café and Catering or the institute’s Mobile Kitchen.

Taking advantage of sources in the Valley and the college’s greenhouse (soon to be win-terized for year-round use), students make use of fresh, local ingredients.

Graduates of the Institute find careers in the food industry, including positions as cooks, kitchen managers, banquet manag-ers, pastry chefs, sous-chefs, executive chefs, food and beverage directors; some open their own restaurants.

The Institue has a popular catering pro-gram based out of the Titus Creek Café at the college. This summer has seen the debut of its Mobile Kitchen, branded with the Wine Coun-try Culinary Institute logo and Titus Creek Catering. The colorful trailer is adorned with student-coined phrases like “skool grub, edible education and seasonal sensations.”

The menu includes apple-wood-smoked, cider-braised pork sliders; Lostine Cattle Com-pany burgers; El Burrito de Pato; and a variety of baked goods.

It will also be utilizing the Mobile Kitchen to enhance its custom-catering capabilities, including wine dinners at area wineries.

If you’d like to improve your culinary skills but you’re not an aspiring professional chef, consider the new Community Kitchens pro-gram, tailored for locals and tourists alike. Try

the variety of modestly priced, Tuesday-night, one-time classes, with offerings like “Asian Noo-dles,” “Thai Cooking,” “Ice Cream and Sorbet,” “Sushi,“ “Chocolate 101” and “Knife Skills.”

On Thursday nights over the summer, WCCI will feature “Cuisines of the World” — Italian, Spanish, Cajun/Creole, Argentinian, Peruvian, French and Mediterranean.

The Institute is also offering the Farmers Market Tour and Experience on July 14, Aug. 11 and Sept. 8. Hook up with the tour at the Walla Walla Valley Farmers Market, plan the day’s menu, then meet at the Culinary Institute kitchens at WWCC and create a four-course luncheon and enjoy tasting nature’s bounty.

If you want to immerse yourself in culi-nary enlightenment, sign up for the four-day, intensive Baking Boot Camp or go all in with the Culinary Boot Camp. The camp provides you your very own chef’s jackets, pants, hats and aprons. For those attending from out-side the area, special packages are available at local hotels.

Diane Reed is a freelance writer, photographer and observer of life. When the spirit moves her, she blogs about the Walla Walla Valley at www.ponderingsbydianereed.blogspot.com. Email her at [email protected].

Wine Country Culinary InstituteTitus Creek Café and Catering Mobile Kitchen Community Kitchens

Walla Walla Community College 500 Tausick Way, Walla Walla

5097-524-4800

www.winecountryculinary.com Heidi Varney prepares pork loin roast as part of her final practical exam for “American Regional Cuisine” as Dan Thiessen looks on.

<continued from pg. 15


Culinary student Valerie Sewart prepares ham-and-cheese breakfast croissants.

The Culinary Institute’s program includes classes and hands-on experience.


Highway 12

2nd Ave.

1st. Ave.

125

3rd Ave.

Main

St.

Rose

St.

Sum

ach

St.

Alder St.

Park St.

WHITMANCOLLEGE

Palouse St.

Colville St.

4th Ave.

Main St.

Pine St.

Poplar St.

Birch St.

Spokane St.Boyer Ave.

Rose St.

Poplar St.

9th St.

13th Ave.

Cherry St.

Highway 12

E St.

Beech Ave.

Lockheed Ave.

Piper Ave.

G St.

Mill Creek Rd.

Isaacs Ave.

AirportTerminal

Highway 12 Last Chance Rd.

Frog Hollow

McD

onald Rd.

Lowden - G

ardena Rd.

LOWDEN

Detour Rd.

Mojonnier Rd.

Sweagle Rd.

To Touchet Detour Rd.

Frenchtown Rd.

Hoon Rd.

Short Rd.

S. Gose St.College Ave.

To Walla Walla

To M

ilton

-Fre

ewat

er

To Walla Walla City Center

Airpor

t Way

Grumman Ave.

Fairchild Ave.

Cessna Ave.

Aeronca Ave. F St.

Lear Ave.

Douglas Ave.Curtis Ave.

C St.

Republic Ave.

Ryan Ave.

F St. Stinson Ave.

B St.

Boeing Ave.

F St.

D St.

A St.

ToWaitsburg,

DaytonLewiston

125

Peppers Bridge Rd.

Pranger Rd.

Old M

ilton Highw

ay

Old Milton Highway

Braden Rd.

J.B. George Rd.

Whiteley Rd.

Stateline Rd.WASHINGTON

OREGON

Larson

To Milton-Freew

ater

To Walla Walla

125

27

1. AMAVI CELLARS3796 Peppers Bridge Road509-525-3541www.amavicellars.com

2. BASEL CELLARS ESTATE WINERY2901 Old Milton Highway509-522-0200www.baselcellars.com

3. BERGEVIN LANE VINEYARDS1215 W. Poplar St.509-526-4300bergevinlane.com

4. BLUE MOUNTAIN CIDER235 E. Broadway, Milton-Freewater541-938-5575www.drinkcider.com

5. BUNCHGRASS WINERY151 Bunchgrass Lane509-540-8963www.bunchgrasswinery.com

6. CASTILLO DE FELICIANA85728 Telephone Pole RoadMilton-Freewater541-558-3656www.castillodefeliciana.com

7. CAVU CELLARS602 Piper Ave.509-540-6350cavucellars.com

8. DON CARLO VINEYARD6 W. Rose St.509-540-5784www.doncarlovineyard.com

9. DUNHAM CELLARS150 E. Boeing Ave.509-529-4685www.dunhamcellars.com

10. FIVE STAR CELLARS 840 C St.509-527-8400www.fi vestarcellars.com

11. FORGERON CELLARS 33 W. Birch St.509-522-9463www.forgeroncellars.com

12. FOUNDRY VINEYARDS 13th Ave. and Abadie St.509-529-0736 www.wallawallafoundry.com/vineyards

31. SPRING VALLEY VINEYARD 18 N. Second Ave.509-525-1506www.springvalleyvineyard.com

32. SULEI CELLARS355 S. Second Ave.503-529-0840www. suleicellars.com

33. SYZYGY 405 E. Boeing Ave.509-522-0484www.syzygywines.com

34. TAMARACK CELLARS700 C St. (WW Airport)509-520-4058www.tamarackcellars.com

35. THREE RIVERS WINERY5641 Old Highway [email protected]

36. TERTULIA CELLARS1564 Whiteley Road 509-525-5700www.tertuliacellars.com

37. TRUST CELLARS 202 A St.509-529-4511www.trustcellars.com

38. VA PIANO VINEYARDS1793 J.B. George Road509-529-0900www.vapianovineyards.com

39. WALLA FACES216 E. Main St.877-301-1181, ext. 2www.wallafaces.com

40. WALLA WALLA VINTNERSVineyard Lane off Mill Creek Road509-525-4724 www.wallawallavintners.com

41. WALLA WALLA WINEWORKS31 E. Main St.509-522-1261 www.wallawallawineworks.com

42. WATERMILL WINERY235 E. Broadway, Milton-Freewater541-938-5575watermillwinery.com

43. WOODWARD CANYON WINERY11920 W. Highway 12, Lowden509-525-4129www.woodwardcanyon.com

3

11

32

29

3127

4130

24 21

1339

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33

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13. FORT WALLA WALLA CELLARS 127 E. Main St.509-520-1095www.fortwallawallacellars.com

14. GLENCORRIE8052 Old Highway 12509-525-2585www.glencorrie.com

15. GRANTWOOD WINERY 2428 Heritage Road509-301-0719509-301-9546

16. JLC WINERY425 B. St.509-301-5148www.jlcwinery.com

17. LE CHATEAU175 E. Aeronca Ave.509-956-9311lechateauwinery.com

18. L’ECOLE NO 41 WINERY41 Lowden School Road and U.S. Highway 12509-525-0940www.lecole.com

19. LODMELL CELLARS6 W. Rose St.509-525-1285www.lodmellcellars.com

20. LONG SHADOWS1604 Frenchtown Road(Formerly Ireland Road)509-526-0905www.longshadows.comBy invitation only. Requests accepted on a limited basis. Please call to inquire.

21. MANSION CREEK CELLARS9 S. First Ave.253-370-6107www.mansioncreekcellars.com

22. NORTHSTAR WINERY 1736 J.B. George Road509-524-4883www.northstarmerlot.com

23. PEPPER BRIDGE WINERY1704 J.B. George Road509-525-6502www.pepperbridge.com

15 1814

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10

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17

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24. PLUMB CELLAR9 S. First Ave.509-876-4488www.plumbcellars.com

25. REININGER WINERY5858 Old Highway 12509-522-1994reiningerwinery.com

26. ROBISON RANCH CELLARS2839 Robison Ranch Road509-301-3480robisonranchcellars.com

27. SAPOLIL CELLARS15 E. Main St.509-520-5258 www.sapolilcellars.com

28. SAVIAH CELLARS1979 J.B. George Road509-520-5166www.saviahcellars.com

29. SEVEN HILLS WINERY 212 N. Third Ave.509-529-7198www.sevenhillswinery.com

30. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100509-876-4300www.sinclairestatevineyards.com

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4

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2

22 23

36

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198 7


Highway 12

2nd Ave.

1st. Ave.

125

3rd Ave.

Main

St.

Rose

St.

Sum

ach

St.

Alder St.

Park St.

WHITMANCOLLEGE

Palouse St.

Colville St.

4th Ave.

Main St.

Pine St.

Poplar St.

Birch St.

Spokane St.Boyer Ave.

Rose St.

Poplar St.

9th St.

13th Ave.

Cherry St.

Highway 12

E St.

Beech Ave.

Lockheed Ave.

Piper Ave.

G St.

Mill Creek Rd.

Isaacs Ave.

AirportTerminal

Highway 12 Last Chance Rd.

Frog Hollow

McD

onald Rd.

Lowden - G

ardena Rd.

LOWDEN

Detour Rd.

Mojonnier Rd.

Sweagle Rd.

To Touchet Detour Rd.

Frenchtown Rd.

Hoon Rd.

Short Rd.

S. Gose St.College Ave.

To Walla Walla

To M

ilton

-Fre

ewat

er

To Walla Walla City Center

Airpor

t Way

Grumman Ave.

Fairchild Ave.

Cessna Ave.

Aeronca Ave. F St.

Lear Ave.

Douglas Ave.Curtis Ave.

C St.

Republic Ave.

Ryan Ave.

F St. Stinson Ave.

B St.

Boeing Ave.

F St.

D St.

A St.

ToWaitsburg,

DaytonLewiston

125

Peppers Bridge Rd.

Pranger Rd.

Old M

ilton Highw

ay

Old Milton Highway

Braden Rd.

J.B. George Rd.

Whiteley Rd.

Stateline Rd.WASHINGTON

OREGON

Larson

To Milton-Freew

aterTo Walla Walla

125

27

1. AMAVI CELLARS3796 Peppers Bridge Road509-525-3541www.amavicellars.com

2. BASEL CELLARS ESTATE WINERY2901 Old Milton Highway509-522-0200www.baselcellars.com

3. BERGEVIN LANE VINEYARDS1215 W. Poplar St.509-526-4300bergevinlane.com

4. BLUE MOUNTAIN CIDER235 E. Broadway, Milton-Freewater541-938-5575www.drinkcider.com

5. BUNCHGRASS WINERY151 Bunchgrass Lane509-540-8963www.bunchgrasswinery.com

6. CASTILLO DE FELICIANA85728 Telephone Pole RoadMilton-Freewater541-558-3656www.castillodefeliciana.com

7. CAVU CELLARS602 Piper Ave.509-540-6350cavucellars.com

8. DON CARLO VINEYARD6 W. Rose St.509-540-5784www.doncarlovineyard.com

9. DUNHAM CELLARS150 E. Boeing Ave.509-529-4685www.dunhamcellars.com

10. FIVE STAR CELLARS 840 C St.509-527-8400www.fi vestarcellars.com

11. FORGERON CELLARS 33 W. Birch St.509-522-9463www.forgeroncellars.com

12. FOUNDRY VINEYARDS 13th Ave. and Abadie St.509-529-0736 www.wallawallafoundry.com/vineyards

31. SPRING VALLEY VINEYARD 18 N. Second Ave.509-525-1506www.springvalleyvineyard.com

32. SULEI CELLARS355 S. Second Ave.503-529-0840www. suleicellars.com

33. SYZYGY 405 E. Boeing Ave.509-522-0484www.syzygywines.com

34. TAMARACK CELLARS700 C St. (WW Airport)509-520-4058www.tamarackcellars.com

35. THREE RIVERS WINERY5641 Old Highway [email protected]

36. TERTULIA CELLARS1564 Whiteley Road 509-525-5700www.tertuliacellars.com

37. TRUST CELLARS 202 A St.509-529-4511www.trustcellars.com

38. VA PIANO VINEYARDS1793 J.B. George Road509-529-0900www.vapianovineyards.com

39. WALLA FACES216 E. Main St.877-301-1181, ext. 2www.wallafaces.com

40. WALLA WALLA VINTNERSVineyard Lane off Mill Creek Road509-525-4724 www.wallawallavintners.com

41. WALLA WALLA WINEWORKS31 E. Main St.509-522-1261 www.wallawallawineworks.com

42. WATERMILL WINERY235 E. Broadway, Milton-Freewater541-938-5575watermillwinery.com

43. WOODWARD CANYON WINERY11920 W. Highway 12, Lowden509-525-4129www.woodwardcanyon.com

3

11

32

29

3127

4130

24 21

1339

9

33

40

13. FORT WALLA WALLA CELLARS 127 E. Main St.509-520-1095www.fortwallawallacellars.com

14. GLENCORRIE8052 Old Highway 12509-525-2585www.glencorrie.com

15. GRANTWOOD WINERY 2428 Heritage Road509-301-0719509-301-9546

16. JLC WINERY425 B. St.509-301-5148www.jlcwinery.com

17. LE CHATEAU175 E. Aeronca Ave.509-956-9311lechateauwinery.com

18. L’ECOLE NO 41 WINERY41 Lowden School Road and U.S. Highway 12509-525-0940www.lecole.com

19. LODMELL CELLARS6 W. Rose St.509-525-1285www.lodmellcellars.com

20. LONG SHADOWS1604 Frenchtown Road(Formerly Ireland Road)509-526-0905www.longshadows.comBy invitation only. Requests accepted on a limited basis. Please call to inquire.

21. MANSION CREEK CELLARS9 S. First Ave.253-370-6107www.mansioncreekcellars.com

22. NORTHSTAR WINERY 1736 J.B. George Road509-524-4883www.northstarmerlot.com

23. PEPPER BRIDGE WINERY1704 J.B. George Road509-525-6502www.pepperbridge.com

15 1814

12

26

10

16

17

43

20

35

255

24. PLUMB CELLAR9 S. First Ave.509-876-4488www.plumbcellars.com

25. REININGER WINERY5858 Old Highway 12509-522-1994reiningerwinery.com

26. ROBISON RANCH CELLARS2839 Robison Ranch Road509-301-3480robisonranchcellars.com

27. SAPOLIL CELLARS15 E. Main St.509-520-5258 www.sapolilcellars.com

28. SAVIAH CELLARS1979 J.B. George Road509-520-5166www.saviahcellars.com

29. SEVEN HILLS WINERY 212 N. Third Ave.509-529-7198www.sevenhillswinery.com

30. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100509-876-4300www.sinclairestatevineyards.com

6

38

28

4

1

2

22 23

36

37

42

34

to North 4th Ave.

198 7


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1890

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$150YEARS

SESQUICENTENNIALFOUNDED 1859

INCORPORATED 1862

Walla Walla

1862-2012

CELEBRATING

2 Walla Walla LifestyLes SESQUICENTENNIal ISSUE

Connected toWalla Walla since 1890

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1905

54

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Follow this banner for information about events, keepsakes, historical markers and other information regarding the Sesquicentennial Celebration.left: Pioneer madam Josephine “Dutch Jo” Wolfe is portrayed by Lois Hahn, a member of the Fort Walla Walla Museum Living History Company. Photo by

Colby Kuschatka. Cover: Walla Walla in 1859, painted by E. Ankeny in 1959, based on a drawing by A.B. Roberts, who settled in Walla Walla in 1859.

Courtesy of Whitman College and Northwest Archives.

6 The First PeopleThe tribes of the Lower Columbia Valley. The stories of the Walla Walla, Cayuse, Umatilla and Palouse tribes, which inhabited this area since ancient times, are tied inextricably to the land.

7 Explorers and Se� lers They came by sea and by land. Capt. Robert Gray’s discovery of the mouth of the Columbia River and the discovery of the lands west of

the Mississippi by Lt. William Clark and Capt. Meriwether Lewis began the push of white se� lers to � nd the promised land.

11 The Treaty of 1855A� er the Whitman massacre, tensions remained high between the native

peoples and the white se� lers. Gov. Isaac Stevens sought to bring peace to the Valley — though his ultimate goal was to displace the Indians.

13 The Mullan Road and the Rise of Walla WallaCapt. John Mullan took on the arduous task of engineering a 624-mile wagon road from Walla Walla to Fort Benton, Mont. The completion of the road in 1862 brought a steady stream of se� lers and miners.

16 The Beginnings of the City of Walla WallaThe � rst mayor, E. B. Whitman, had a lot on his hands — right o� the bat there was a riot at a local theater and a challenge to his authority.

17 How Walla Walla Got its Name

18 The First Newspaper in Walla WallaThe Washington Statesman was the only news source for Walla Walla citizens in 1862. Though the Civil War was raging, locals were more focused on the mines of Idaho.

19 The Severe Season The winter of 1861-1862 was one of the � ercest on record. Rain, snow and freezing temperatures caused havoc with the transportation of supplies, thousands of livestock died, and some miners, who refused to leave their claims, froze to death.

20 The Beginnings of Local and Regional GovernmentThe development of Walla Walla was closely tied to Fort Walla Walla, which reassured se� lers that the � edgling town was a safe place for commerce and growth.

22 The Gold RushWhen gold was discovered along the north fork of the Clearwater River near the present town of Oro� no, Idaho, Walla Walla became the closest town to supply the mines and prospered like never before.

Beaded moccasins, Plateau Indians. Courtesy of Fred L. Mitchell. Photo by Warren Rood.

Clem Bergevin in front of Le Boucher’s saloon in Walla Walla. The saloon was destroyed in the great fi re of 1887. Photo courtesy of Claro Bergevin.

Walla Walla LifestyLes SESQUICENTENNIal ISSUE 3

YEARS


INCORPORATED 1862

Walla Walla

1862-2012

CELEBRATING


The Walla Walla Sesquicentennial Committee commissioned local graphic artist Tim Johnson to design and create this commemorative coin to mark the city’s 150th birthday. The coin will be available at Fort Walla Walla Museum and other sites around town.

Steve Lenz is the art direc-tor for Walla Walla Lifestyles magazine. He has been a pho-tographer and graphic artist for 20 years. Steve’s work has been published internation-ally, shown in galleries and privately collected.

Margaret Jamison is a visual artist and writer living in Walla Walla. She teaches art at Walla Walla Community Col-lege and has shown her work in many local and regional exhibits. She plays flute in the Walla Walla Valley Bands, has writt en for the Walla Walla Lifestyles magazine, and fos-ters dogs for SWAT.

On behalf of the Sesquicentennial Celebration Committ ee, we are proud to present this special 150th-anniversary commemorative publication. The Committ ee is made up of representatives from the City, the Historic Preservation Commission, Fort Walla Walla Museum, Walla Walla 2020, Kirkman House Museum, the Downtown Walla Walla Founda-tion, ArtWalla, Banner Bank and the Union-Bulletin.

From the earliest days of hearty sett lers and emerg-ing statehood to our current atmosphere of nationally recognized wines and an award-winning downtown, the history of Walla Walla is vibrant and the people, adventurous. We hope this publication does the his-tory – and people – justice.

We invite you to participate in the planned celebra-tion activities throughout the year – from Fourth of July in the Park to the unveiling of the commemora-tive public art in December.

Our heritage is a signifi cant factor in the unique ambiance of Walla Walla, and it continues to grow as a component of our tourism industry. We are blessed with what many communities would cherish — an authentic sense of place.

Congratulations, Walla Walla.Elio Agostini and Jim Dumont, co-chairs

Sesquicentennial Committee from left to right. Back row: Bonnie Bowton, Banner Bank; James Payne, Fort Walla Walla Museum; Dan Clark, Walla Walla 2020; Shane Laib, Walla Walla City Council; Rick Tuttle, Kirkman House Museum. Middle row: Greer Garske Bu-chanan, ArtWalla; Rob Blethen, Walla Walla Union-Bulletin; Jennifer Northam, Downtown Walla Walla Foundation; Alex DeMambro, USKH. Front row: Jim Barrow, Mayor; Co-chair Jim Dumont, City of Walla Walla; Co-chair Elio Agostini, Downtown Walla Walla Foundation; Doug Saturno, Historic Preservation Commission

Chetna Chopra is the copy edi-tor of Walla Walla Lifestyles magazine. She teaches in the General Studies program at Whitman College.

Robert C. Blethen Jr. is the publisher of the Walla Walla Union-Bulletin. He is a mem-ber of the fi ft h generation of Blethens who have stewarded the Seatt le Times Company, including its fl agship news-paper, the Seatt le Times, since 1896. They recently celebrated their 40th year stewarding the Union-Bulletin.

Diane Reed is a freelance writer, photographer and trained historian. She blogs about the Walla Walla Valley at www.ponderingsbydianereed.blogspot.com.

Robi n H a m i lton is the managing editor of Walla Walla Lifestyles magazine.


YEARS


INCORPORATED 1862

Walla Walla

1862-2012

CELEBRATING

1905

33

1918

10rh

197325

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JoAnne Price, MA AudiologistElizabeth Schubert694 West Rose Street (509) 525-2759

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1912

98 C

L

Union-Bulletin.com


The First People of the Walla Walla Areab y Margaret Jamison

The story of Walla Walla is almost unimaginably ancient. It does not begin with the explorations of Lewis and Clark or with the establishment of the fi rst fort on the Columbia River; instead, it originates almost 13,000 years ago, with the fi rst appearance of human activity in the Northwest landscape.

Walla Walla’s particular land-scape is within the geologic area now known as the Columbia Plateau and Columbia Basin. Spanning areas of Washington, Oregon, Idaho and British Columbia, it is an extensive area of varied terrain that gave rise to more than 32 kinship and linguis-tic groups. Walla Walla is near the middle of this region, and its story is inextricably tied to that of these fi rst people, particularly the bands of the Umatilla, Walla Walla, Palouse and Cayuse people. Their stories, in turn, are inextricably tied to the land.

In its pristine abundance, the Columbia Plateau was almost ideal for human habitation. The rivers and streams, the lush hillsides and for-ested mountains provided not only an endless supply of clean water, but also a huge variety of raw materials for food, medicine, tools, clothing and shelter. Even the barren scrublands were utilized. The variation in habitat gave rise to an active trading economy among the diff erent groups.

The network of rivers and tribu-taries was a natural highway system, allowing people to travel great dis-tances by canoe to obtain what they needed through barter and exchange. This economic activity fostered other

interactions – of languages, arts, cus-toms, stories, marriages, political al-liances and inevitable confl icts. War-fare, and even slavery, also aff ected the development of culture in the area.

Although the region may have seemed like an Eden, subsistence was hard work. Winters could be severe, and blazing summers could bring deadly drought. Survival depended upon strict divisions of labor and the maintenance of disciplined social groups. Every member had meaning-ful work that contributed to the well-being of the band as a whole, whether it was fi shing and hunting, gathering and preparing provisions for winter, making baskets for carrying water and storing food, tanning leather for clothing, gathering fi rewood, or tend-ing to the children and the sick. The continuation of the culture further depended upon an oral tradition of storytelling and song, upon ritual and dance, and upon education of the young.

For thousands of years, survival for the Cayuse, Walla Walla, Palouse and Umatilla people also depended upon traveling to seasonal food sources in an annual round of fi sh-ing, hunting, gathering and pre-serving food for winter. Beginning

A 19th-century copy of a circa 1875 photo thought to be of Nez Perce leader Ollicut (center) and two unidentifi ed Indian men. Brother of Young Chief Joseph, Ollicut was killed in the Bear Paw Mountains during the 1877 Nez Perce War. Courtesy of Fred L. Mitchell.


YEARS


INCORPORATED 1862

Walla Walla

1862-2012

CELEBRATING

As part of the 150th-anniversary celebrations of the founding of Walla Walla between 1859 and 1862, historical walking tours of downtown Walla Walla will take place every Saturday from May through August, led by mem-bers of the Fort Walla Walla Museum Living History Company playing characters who were here in 1862.

Guides for the weekly tours include hardware man and city council member William Phillips, local madam Josephine Wolfe, blacksmith and businessman Fred Stine, Mayor E.B. Whitman and Maria Whitman, wife of the mayor. All tour participants will receive a special coupon for $1 off the normal admission price at Fort Walla Walla Museum.

An Offi cial Historic Architecture Downtown Walla Walla Walking Tour Map is available at local museums, Tourism Walla Walla Vistitors’ Center and the Chamber of Commerce.

with a spring celebration of the return of the salmon, the cycle began at bountiful fi shing sites along the Colum-bia River (Celilo Falls was a center of fi shing and trade for an estimated 11,000 years). The men fi shed with hooks, spears, traps and dip nets from wooden platforms built into the rocky bluff s, and the women cleaned and hung the fi sh on racks to dry. In early summer they dug for roots in the foothills of the Blue Mountains, traveling higher as summer progressed, to pick berries and hunt for game such as deer and elk. Venison was also dried for later use. Roots were either dried whole or pounded into small cakes, oft en mixed with dried meat or fi sh. Returning to the lower regions for the fall salmon run, the Native Americans would remain there in winter camps un-til spring and the start of a new cycle.

Their semi-nomadic way of life required portable dwellings, which eventu-ally developed into the hide-covered teepees adopted from the Plains Indians. But for most of their history, Pla-teau tribes constructed long-houses. These were cleverly designed to allow the per-manent placement of an un-derlying structure of poles at regular campsites. This was then covered with mats made of tule reeds, sewn together

and overlapped to provide sheltering walls, which could be easily moved from camp to camp. Accommodating large family groups, the longhouses sometimes reached lengths of 80 feet.

Although they share ba-sic customs and means of survival, the four tribes also developed some major diff er-ences, primarily the Cayuse, who spoke a linguistically independent dialect and were the first to develop a horse culture. They acquired their fi rst steeds around 1730, through trade networks with Spanish New Mexico, and eventually developed huge herds which they used for recreation, trade, travel and warfare. The close associa-tion of the Cayuse with the Nez Perce brought them into increasing contact with the Plains Indians to the east and resulted in greater and greater influence of Plains culture, specifi cally the link-ing of horses to wealth. With increased mobility over long distances, hunting and trad-ing became more efficient, and tribes were able to form large, powerful alliances.

This blend of the ancient fi shing culture with the more recent — and more combative — horse culture is what the non-native explorers, traders and sett lers found when they began to arrive in the region in the 19th century.

Circa 1860s tintype of Plateau Indian man and woman. Courtesy of Fred L. Mitchell.


Explorers and Early Sett lersb y Margaret Jamison

The advance of European and American interests into the Pacifi c Northwest was carried out on two fronts: by sea and by land. Although sea explorations of the Pacifi c coast began in the late 16th century, it took another 200 years before the mouth of the Columbia River was discovered by Capt. Robert Gray. His fi nd received very little publicity, and it wasn’t until Lewis and Clark came at it from the other direction several years later, over land, that its immensity couldbe appreciated.

In 1805, a party led by Lt. William Clark and Capt. Meriwether Lewis completed the westward leg of their arduous journey from St. Louis to the Pacifi c Ocean, mandated by President Jeff erson following the United States’ acquisition of an enormous tract of land from

the French, the Louisiana Purchase. Jeff erson’s motivation for the expedition was manifold. He needed to map this new territory in the hope of establishing a water system spanning the con-tinent from the Mississippi River to the Pacifi c Ocean. The mission of Lewis and Clark’s Corps

of Discovery was to plot a river route that would link the new territory to eastern commercial river ports, to cross the Rocky Mountains, and to fi nd and follow the Columbia River to its end.

Jeff erson also needed information about the current inhabitants of the territory, to inform

Narcissa Prentiss Whitman and Dr. Marcus Whitman. Paintings by Drury Haight (1887-1980), based on circa 1847 sketches by Paul Kane believed to be authentic likenesses of Dr. and Mrs. Whitman. Courtesy of National Park Service.

July 4, 2012



YEARS


INCORPORATED 1862

Walla Walla

1862-2012

CELEBRATING

Join the Walla Walla Union-Bulletin and the Walla Walla Sesquicentennial Committee in celebrating Walla Walla’s 150th birthday. Local, state and federal elected offi cials will make short commemorative speeches. Special historic events include appearances by Fort Walla Walla Museum Living History Com-pany players who bring some of Walla Walla’s most famous, and infamous, characters to life. Experience the fun of the Pioneer Olympic Games, featuring old-fashioned favorites such as hoop-and-stick races, sack races, three-legged races, marbles and Graces.

William McBean is portrayed by Richard Monacelli at Fort Walla Walla Museum.

Manager of the Hudson’s Bay Company fort at Wallula “When Lewis and Clark came down the Snake River,

they reported back to [President Thomas] Je� erson that the most important place to set up trade was at a place called Wallula, where the native peoples had been trading for many generations.

The people that I dealt with on a day to day basis were people of courtesy, civility, dignity, ethics, honesty and integrity. And let me tell you that there was law — there was Cayuse law and Shoshone law and Walla Walla law. And there was religion and culture.

And what came with ‘civilization’? I would argue that we lost civilization. When the Americans came they im-posed their law, their will, their religion, their culture and

their ethics on people who did not want them.I’ve heard their resistance called an insurrection.

I would call it defending your land and your families against interlopers.”

William McBean, of British and Indian parentage (Métis), was born near the Canadian border about 1807 and came to Wallula in 1846. He was the chief factor (manager) of the Hudson’s Bay Company fort at the mouth of the Walla Walla River at the time of the Whitman Massacre in 1847. He left the area in 1855 at the time of the Indian Wars and later returned with his Indian wife and children, living in Walla Walla until his death in 1872.

Drawing by N.A. Osborn Jacobs depicting the Whitman Mission as it appeared at the time of the “massacre” in 1847. Courtesy of Fort Walla Walla Museum.


the Indian people that it was no longer theirs, and to assess the scope of the project ahead, the westward expansion of the United States.

In all of this, Lewis and Clark succeeded, and their initial crude route soon became a ma-jor funnel through which Americans fl ooded west to grab land, gold, silver, timber and furs, squeezing those indigenous people who sur-vived into reservations.

First out of the gate were the fur traders, led by John Jacob Astor, whose Pacifi c Fur Com-pany established a base, called Astoria, at the mouth of the Columbia in 1811. This was soon sold to the British-owned North West Company, which vied with the Hudson’s Bay Company for dominance of the market until the two merged in 1821.

A thriving fur trade required an infrastruc-ture — namely, a central supply depot, quarters for personnel and secure storage for the valuable trade goods. In 1818, the North West Company built such a facility on the Columbia River near the mouth of the Walla Walla River. Fort Nez Perce was the fi rst trading post in the area. It was eventually renamed Fort Walla Walla by the Hudson’s Bay Company; it burned down

in 1841. It was quickly replaced but was fi nally abandoned in 1855 in response to the Indian uprising of that year.

The trading posts employed French Ca-nadian guides and trappers, many of whom married native women and began to sett le the Walla Walla River valley in the 1820s. By 1847, more than 50 of these mixed-blood families, or Métis, had established farms near what is now Lowden, in a community called Frenchtown.

Following the fur traders were the mission-aries who, in an ironic twist of history, were actually solicited by a small delegation of Indi-ans in an eff ort to fi nd people who would teach them the power of this invading white man. Their plea was made in St. Louis in 1831 and was answered in 1835, fi rst by a Congregational pastor, Samuel Parker. He recruited a Calvinist medical missionary, Dr. Marcus Whitman, and the two of them traveled to Wyoming to assess the situation. Deeming missions to be necessary, Parker continued west while Whitman returned east for supplies and additional missionaries.

Five missionaries, including the fi rst white women to cross the continent, took almost seven months to get from New York to Fort Vancouver:

Whitman and his wife, Narcissa, Henry and Elizabeth Spalding, and a lay member, William H. Gray. The party arrived at the fort on Sept. 12, 1836, and soon separated to establish mis-sions in two locations. The Spaldings chose to work with the Nez Perce at Lapwai (near Lewiston, Idaho) while the Whitmans moved to Waiilatpu, home of the Cayuse, near present-day Walla Walla.

In 1843, Whitman helped establish the viabil-ity of the Oregon Trail by guiding the fi rst large group of wagon trains to the area. He hoped that an infl ux of Christian families would help to convert the Indians, a task at which he had not been overly successful. Instead, the increased number of whites served to further unsett le the jitt ery Cayuse who were worried about be-ing displaced, and when a measles epidemic decimated the tribe in the fall of 1847, Whitman was blamed for poisoning them. On Nov. 29, the Whitmans and 12 others were killed. The “Whitman Massacre,” as it came to be known, helped to ignite the seven-year Cayuse Indian War, which had tragic consequences for the Indians and was part of what led to the Walla Walla Treaty of 1855.

A branch of the Oregon Trail passed by Whitman Mission, now a National Historic Site. Photo by Diane Reed


Sept. 22, 2012


YEARS


INCORPORATED 1862

Walla Walla

1862-2012

CELEBRATING

The Walla Walla Treaty of 1855b y Margaret Jamison

The 1847 attack on missionaries and others at Waiilatpu happened against a complex backdrop of expansionism and agitation — both internal and external — and was the catalyst for several years of war that culminated in the Walla Walla Treaty of 1855. This treaty was the death knell for Indian culture as it had existed for millennia and paved the way for massive waves of westering American immigrants.

In 1846, Great Britain signed the Oregon Treaty which ceded to the United States all claim to territory south of the 49th parallel. That same year, the Mexican-American war broke out over territorial disputes in the south,

intensifying clashes between slavery and anti-slavery factions within the United States. Since Northerners dreaded the expansion of South-ern interests in a possible land-grab of former Mexican territory, they desired to extend their

own infl uence into already-established terri-tories in the north and pressed for westward development.

Further, the Oregon Territory as a single entity had become unwieldy due to its size

A Victorian Ball will be held in the Walla Walla Armory on Sept. 22, 2012, sponsored by the Kirkman House Museum and the Walla Walla Sesquicentennial Committee. Attendees are invited to dress in 1800s attire and to take part in period dances, which will be taught in a workshop earlier in the day and during the ball. A formal reception to show off your best Victorian wear in a proper Victorian home will be held in the evening of Sept. 21 at the Kirkman House Museum. Community leaders from 19th-century Walla Walla will be in attendance at both events.

Sgt. Gustav Sohon’s depiction of the 1855 treaty gathering. Courtesy of the Washington State Historical Society.



and geographical divisions. During this time, sett lers north of the Columbia River were be-coming increasingly dissatisfi ed, unhappy with the distance between them and the Oregon territorial capital at Salem. Their demands for a territory of their own added to the tensions in the region. (The Territory of Washington was established in 1853.) In the meantime, the U.S. Army was establishing outposts along the Oregon Trail to protect sett lers, increasing the military presence in the area.

Although the outbreak of measles among the Cayuse was the immediate cause for the violence against the Whitmans, it was only one factor in the increasingly hostile climate. The Indians were aware of what had been happening to the east, where the United States government had already displaced thousands of Indians, destroyed their economies and made treaties it had failed to honor.

They had also been watching the steady en-croachment of white sett lers along the Oregon Trail and were horrifi ed to see millions of acres of their ancestral homeland taken from them and desecrated by division and individual own-ership – a concept completely counter to their own traditional, sacred relationship to the land.

The killings at the Whitman Mission alone would no doubt have brought retribution from the United States government, but there was an additional factor that spurred an immediate response. The Cayuse took dozens of hostages from the mission aft er the murders, many of them women and children. Held for a month, the captives were fi nally exchanged for a va-riety of goods in an agreement brokered by a representative of the Hudson’s Bay Company.

The American public was outraged, and in order to rescue the hostages, the Oregon Provisional Government had quickly raised a substantial volunteer militia, which was later augmented by U.S. Army troops. Since the re-lease of the hostages had been secured by the time it arrived on the scene, the militia turned its att ention to tracking down the perpetrators

of the massacre. Several years were spent in bloody skirmishes, until fi ve Cayuse braves were surrendered by the Cayuse in 1850. Claim-ing their innocence until the end, the braves were nonetheless executed, eff ectively ending the Cayuse war.

1850 also saw the creation of the Donation Land Claim Act. This promoted homesteading in the Oregon Territory by allowing sett lers to claim up to 640 acres per couple. In the fi ve years between 1850 and 1855, when the Act expired, more than 7,000 parcels of land were distributed.

Washington’s fi rst ter-ritorial governor, Isaac Stevens, was appointed in 1853, and he also served as superintendent of In-dian affairs for the ter-ritory. One of Steven’s most important tasks was drawing up treaties that would allow the United States to purchase land from the Indians and relegate the Indians to contained reservations.

In 1855, a treaty coun-cil was called by Governor Stevens and Oregon su-perintendent of Indian aff airs, Joel Palmer. Thou-sands of Indians from the Cayuse, Umatilla, Walla Walla, Yakama, Nez Perce and Palouse tribes at-tended, most of them wishing to voice their positions, rather than to surrender their lands.

The U.S. government’s strategy was to convince the Indians that it was in their best interests to cede their lands by point-

ing out the obvious — namely, that white set-tlers were moving in “like grasshoppers on the Plains” — and promising that a peaceful agreement would allow the Indians to choose their own reservation lands. The Indians did not easily capitulate, and in fact, several groups refused to sign the agreements at all.

In the end, aft er a week of diffi cult nego-tiations, the United States received over 6.4 million acres for which the Indians were paid $200,000 and forced onto three reservations.

Territorial Governor Isaac J. Stevens instigated the Walla Walla Treaty of 1855, but his intention was to remove the tribes from the Valley. Courtesy of the Library of Congress.



YEARS


INCORPORATED 1862

Walla Walla

1862-2012

CELEBRATING

This 1923 marker was moved to North 13th and Abadie streets and was rededicated on April 15, 2012, in honor of Walla Walla’s sesquicentennial celebration and the completion of the Mullan Road in 1862 by Capt. John Mullan. The road ran from Walla Walla to Fort Benton, Mont., and was the fi rst engineered wagon road from the Columbia River to the Missouri. An interpretive site is being developed along 13th Street, which follows the route of the historic Mullan Road.

The Mullan Road and the Rise of Walla Wallab y Diane B. Reed

The Mullan Military Road was the project of Army Capt. John Mullan, to create an important link between frontier forts in the West, as well as a long-envisioned connection between the Missouri and Columbia rivers to unite the continent. Although the work was to begin in 1858, confrontations with Native American tribes prevented the beginning of construction until 1859.

The 624-mile road from the military fort in the town of Walla Walla to Fort Benton on the Missouri River began with an existing leg from old Fort Walla Walla on the Columbia River at Wallula. This early road had been established as a well-used branch of the Oregon Trail, pass-ing through the Whitman Mission, just west of present-day Walla Walla.

On July 1, 1859, Mullan and his company of 100 soldiers and 100 workers departed from Walla Walla in Washington Territory to begin construction of the new road between Fort Wal-la Walla and Fort Benton in what later became Montana Territory. From Walla Walla the road passed near present-day Prescott on its way to the Snake River. In 1859 the road crossed the

Snake at the mouth of the Tucannon River, but by 1861 the crossing had been moved to Lyons Ferry. From there the road went northeast, originally passing south of Lake Coeur d’Alene and, aft er additional work in 1861, passing near present-day Spokane, then crossing into Idaho near what is now Post Falls. From there it made its way to

Capt. John Mullan is portrayed by Ron Klicker at Fort Walla Walla Museum.

Builder of the Mullan Road“My � rst impression of Walla Walla was a beautiful

valley with many acres of bo� om land and connected with streams — excellent places to make your homestead.

Many of the soldiers homesteaded here, making claims under the Donation Lands Act. A� er I made my land claim I le� a couple of my brothers here and went on to build the Mullan Road. Unfortunately, I lost title to my property to my brothers so I le� Walla Walla.

But we could all see the potential for the valley — the farms and the merchants that were building their businesses here. Walla Walla was the � nancial center of a vast territory and growing rapidly because of the military road that I helped to build.”

Capt. John Mullan, a West Point graduate, was as-signed to establish a wagon and pack route from the steamship dock at the old fur trade Fort Walla Walla on the Columbia River to the steamship dock at Fort Benton at the head of navigation of the Missouri River. The Mullan Road was completed in 1862, the fi rst engineered wagon road to cross the Rockies and the Northwest. Though it was frequently in such disrepair that only foot travelers and pack animals could follow its course, it was instrumental in the development of the Inland Northwest and Walla Walla.



present-day Missoula, Mont., before climbing to its highest elevation at Mullan Pass (5,168 feet). The road went north of the current city of Helena, through present-day Great Falls and on to Fort Benton on the Missouri River.

The total cost of construction of the road was $230,000. Building the road involved myriad tasks, including the removal of rocks and trees, choosing or fashioning reasonable grades and building dozens of bridges. Upon its fi nal com-pletion in 1862, it became the fi rst wagon road to cross the Rockies to the Inland Northwest and ensured the future of the fl edgling sett lement of Walla Walla.

Although conceived as a military road, in the end the Mullan Road proved to be far more important to sett lers, tradesmen and gold miners than for military use. Even during construction, Mullan and his men found “continual indications of gold” in Montana. By the time the crew were

making improvements and repairs to the road as they worked their way back to Walla Walla from Fort Benton in 1860, parties of emigrants were already overtaking them. Many new sett lers traveled to Fort Benton by steamboat up the Missouri, where they picked up the new road. At its end they could board a steamboat on the Columbia River at Wallula.

Despite the promise of the Mullan Road, it proved to be diffi cult to maintain. Shortly aft er its completion, it was in such disrepair that only foot travelers and pack animals could follow its course, especially through the mountains. Still, the sett lers came, and in 1862 Walla Walla was already prospering as a stopover and was bus-tling with commerce and construction. Mullan wrote: “The wilderness of yesterday has to-day given place to homes.” In spite of conditions, the Mullan Road was well-traveled until the railroads supplanted the overland trails.

Today, the Mullan Road is still visible in a number of locations. Traces can be seen not far from Walla Walla at Lyons Ferry and near Washtucna. The Mullan Road was an integral part of the fastest land-water route across the American continent. Traversing the Mullan Road took about 47 days, a far cry from today’s 10-hour highway trip over the same route.

As part of the eff ort to give the road the rec-ognition it deserves, eff orts have been made to commemorate it through interpretive signs, monuments, conferences and on the Web. In April, a historical site commemorating the road was dedicated along 13th Street at Abadie Street in Walla Walla.

You can learn more about the Mullan Road at www.mullanroad.org

Mullan’s original map can be viewed at htt p://kaga.wsulibs.wsu.edu/zoom/zoom.php?map=uw091

The heritage of the Walla Walla region is colorful and varied, with a wide assort-ment of people from many cultural backgrounds. These diverse sources continue to make Walla Walla a special place to live, work and play. Pride of place is a hallmark of the region. More than 40 annual Living History Company presenta-tions, and numerous displays, at Fort Walla Walla Museum celebrate the music, dancing, food, dress, language, religion and other facets of the culture that make up the Walla Walla area. Meet some of Walla Walla’s early movers and shakers at 2 p.m., Saturdays and Sundays, June through August, and Sundays through October.

Gustav Sohon drawing of Fort Walla Walla and the adjacent community in 1862. From Capt. John Mullan’s “Report on the Construction of a Military Road from Fort Walla Walla to Fort Benton,” published 1863. Courtesy of Fort Walla Walla Museum.


Judge William Langford is portrayed by Judge Don Schacht

at Fort Walla Walla Museum.

Capt. John Mullan


YEARS


INCORPORATED 1862

Walla Walla

1862-2012

CELEBRATING

Since 1869, Baker Boyer has fulfilled the varied and changing needs of our clients and our community. Still family owned and operated, Baker Boyer takes great pride in its long tradition of strength, stability, financial guidance, and exceptional personal service.

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Happy 150thWalla Walla

191747

1937

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WALLA WALLA CATHOLIC SCHOOLS CONGRATULATE THE CLASS OF 2012Walla Walla Catholic Schools

SMALL SCHOOLS • BIG OPPORTUNITES • BIG ACHIEVEMENTS • thewwcs.com

• Once again, we have graduated 100% of our Senior Class• 50% of our 2012 seniors were members of the National

Honor Society• The top 30% of the seniors have an average GPA of 3.9• For the past five years the graduating class’ average college

scholarship earnings were $1,181,712 • 65% of Assumption Middle School students

were members of the National Junior Honor Society• Assumption students placed 1st in a community-wide

Math Competition and 1st in the Spelling Bee for third and fourth grade

• Most importantly, the outstanding community service by all students at Assumption and DeSales: Five community-wide Food Drives, Toys for Foster Children Drive, Toys for Tots Drive, Blood Drive, community-wide Diaper Drive, Breast Cancer Fundraiser by our senior Volleyball Team, Childhood Cancer Fundraiser for a local family by our Assumption NJHS members, Realtors’ Food Drive, AAUW’s Scholarship Book Drive, Senior Service Projects in local area schools and retirement homes, there’s more but we are running out of space...

Thank You to the Graduates of DeSales and the students at Assumption for Upholding the Tradition of Active Faith, Academic Excellence, and Community Service

1874

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The Beginnings of the City of Walla Wallab y Robin Hamilton

On Jan. 11, 1862, Walla Walla became an incorporated city and held its fi rst elections in April of that year. E.B. Whitman was chosen as mayor and several other positions were fi lled, including fi ve for city councilmen.

Whitman’s inaugural address, which was printed in the town’s newspaper, the Wash-ington Statesman, mentioned the need for a fi re department, permanent bridges and strong education.

The city fathers had some interesting ways to collect revenues. In addition to fi nes for citi-zens beating and shooting each other, the main source of income for the city came from heavy levies against the pleasure trade — saloons and brothels.

At its inception, Walla Walla was litt le more than a rough-and-tumble frontier camp, but with the infl ux of gold miners and fortune seekers, along with sett lers and a variety of immigrants, it soon became a city with luxurious-for-the-time

hotels, social clubs and stores that sold all sorts of goods, both exotic and necessary.

Dr. Marcus Whitman, whose death at the hands of Cayuse Indians in 1847 was a seminal point in Walla Walla’s history, had proven that crops of all sorts fl ourished in the area’s rich soil. But, until much later, farming did not att ract the numbers of immigrants that the promise of gold did.

Early agriculture developed as a result of the presence of Fort Walla Walla and the city’s impor-tance as a supply stop for those going to the gold mines. Later, when the gold mines stopped pro-ducing and miners began to leave, the demand for food and supplies for these hordes of men did too. Although much could be grown, it became

apparent that farmers needed to ship their pro-duce to markets in more populated areas. Then, as now, transportation was a challenge. Freight had to be moved by wagon to and from boats on the Columbia, an arduous and time-consuming task. A railroad from Walla Walla to Wallula was needed, though construction, which began in 1871, wasn’t completed until 1875.

It’s interesting to note that in the 1860s, Easterners were being advised to homestead in Washington Territory as a remedy for diseases such as tuberculosis. As the city grew, so did infectious disease, including several epidemics of smallpox, proving that there was no escap-ing the consequences of people living in close proximity to one another.

left: Main Street and bridge over Mill Creek in Walla Walla, circa 1862-64. One of the earliest photographs depicting the growing town. Courtesy of Oregon Historical Society, catalog number OrHi 6213. Right: Wheat farming developed in the 1860s and became a predominant economic staple of the Walla Walla Valley. Courtesy of Fort Walla Walla Museum.


YEARS


INCORPORATED 1862

Walla Walla

1862-2012

CELEBRATING

William Phillips is portrayed by Dick Phillips, his great-grandson.

Merchant, foundry owner and fi reman“When I � rst came here in 1860 the fort was already

here so I knew it was going to be a safe place to bring my family. A fort brings a lot of business so I thought it would be a good place to start a shop. When gold was discovered in Idaho I knew I was going to stay here and I’d have a lucrative business selling to the miners. And I thought that the town might grow to � ve, six, seven thousand people someday.

You know, we had a flimsy little county jail that couldn’t hold anybody, and we had to keep territorial prisoners in it. But none of us would vote ourselves a tax to build a new jail. And we had pre� y lax law enforce-ment — or maybe they were overwhelmed — so we had

vigilantes step in and clean up the outlaws and ri� ra� that the gold � elds in Idaho had a� racted.”

Born in Shrewsbury, England, in 1829, William Phillips came to Walla Walla in 1860. He established a tin and stove shop on Main Street between Third and Fourth (it later became a hardware store) and brought his family to town in 1861.

In 1867 Phillips and his partner, Mr. Abel, built Walla Walla’s fi rst foundry on lower West Main Street. In 1866, aft er a disastrous fi re downtown, Phillips became a volunteer fi reman and was ap-pointed fi re marshal in 1867.

This monument, at the corner of East Main Street and Second Avenue, shows the buildings in the town of Walla Walla in early 1859. It was dedicated on Nov. 17, 2009, the 150th an-niversary of the naming of the town and its establishment as the Walla Walla County seat, launching the beginning of Walla Walla’s three-year sesquicentennial period.

How Walla Walla Got Its NameExcerpted from “Lyman’s History of Walla Walla County, Embracing Walla Walla, Columbia, Gar� eld and Asotin Counties”

“On November 17, 1859, the board of commissioners voted to locate the county seat at the point fi rst named ‘Steptoeville,’ then Waiilatpu, but now by their vote duly christened Walla Walla.

Thus, on November 17, 1859, the ‘Garden City’ offi cially entered the world under the name by which the Indians at the junction of the Big Riv-ers introduced themselves to Lewis and Clark, the fi rst white explorers, and preserved, though with many changes of spelling, through the era of the Hudson's Bay Company, and by that company applied to the fort on the Columbia.

Now by the action of the fi rst elected board of county commissioners the musical name was att ached to the newly established town of 1859.

It is worthy of notice that the name is com-monly supposed to mean the ‘Valley of Waters,’ referring to the numerous streams in the vicin-ity of the city. The author [Lyman] has been told by ‘Old Bones,’ an Indian of the Cayuse tribe who lived for many years near Lyons’ Ferry

on the Snake River and was known to all old-timers, that the name was understood by the natives to signify that section of country below Waiilatpu, ‘where the four creeks meet;’ viz., the Walla Walla, Touchet, Mill Creek, and Dry Creek. The Walla Walla above that point was commonly known to the Indians as ‘Tum-a-lum.’ The sound ‘wall’ is common in Indian words all over the Northwest as Willamett e, Wallula, Wallowa, Waiilatpu, or, as some got it, W’allatpu.

Many poetical and some prosaic accounts have been given of the origin of the name. Among others, Joaquin Miller, ‘Poet of the Si-erras,’ insisted that when the French voyageurs fi rst looked down from the Blue Mountains (‘Les Montagnes Bleues’ in their Gallic speech) upon the fair fertile valley, they exclaimed : ‘Voila,

Voila !’ (Behold, behold!) and thus the name became fi xed. This fantastic idea is, however, easily disproved by the fact that Lewis and Clark, who entered the country by the Snake River, got the name from the Indians on the Columbia near the mouth of the Walla Walla.

There was a general habit of designating the region around the fort as Steptoeville, a clumsy and illogical name, for it is not eupho-nious nor would it seem that it would have been popular, for certainly the officer who met such disastrous defeat at the hands of the Spokane Indians did not bring great glory to the Stars and Stripes nor great security to possible sett lement. Fortunately the name was not preserved.”


The First Newspaper in Walla Walla b y Rob Blethen

If you lived in Walla Walla, Washington Territory, in 1862 and you wanted to know what was going on in your town, your country and the world, your only source was probably the local newspaper, the Washington Statesman. Unlike many of the papers of its day, the Statesman was ahead of its time, presenting the news in the politically independent way that is common today, though it did sympathize with the Union during the Civil War.

The paper was founded by brothers William Smith and R.B Smith in 1861. These two later changed the publication’s name to the Walla Walla Statesman in 1864. The Statesman was a weekly newspaper that came out on Fridays. Unlike the newspapers of today, it carried very few pictures. The paper packed as much news and advertising text into each page as was pos-sible. Many of the Statesman’s subscribers were miners, and lore has it they actually paid their subscriptions with gold dust. A subscription for a year back in 1862 cost $5.60. The number of subscribers was approximately 200.

The content of the Statesman in 1862 was focused on world aff airs, history, religion, local news and lett ers to the editor. Headlines were understated in size and language and covered such diverse topics as, “The Indians’ Feelings Toward the Whites,” “The Best Wealth” and “Farmers Should Prepare for Winter and Wor-ship.”

Like today’s Union-Bulletin, it was full of advertisements, the abundance of which shows there was a very rich and diverse economy in Walla Walla even back in 1862. There were ads for everything from groceries to clothes to at-torneys. Prominent topics in the advertising that paint a picture of what might be expected from a Western town back then were liquor, wine, beer and saloons.

It’s unclear exactly when the Statesman ceased publication, though it is known it was sometime in the early 1900s. The modern-day Union-Bulletin was craft ed from a merger of John G. Kelly’s Bulletin (founded in 1906) and W.H. Cowles’ Union (purchased in 1931 in a foreclosure proceeding) by Kelly in 1934.

Donald Sherwood married John G. Kelly’s daughter Virginia, and aft er he ran the paper for decades, they sold the Union-Bulletin to its current owner, The Seatt le Times Company, stewarded by my family, the Blethens, in 1971.

The Washington Statesman offi ce, circa 1875. Courtesy of Fred L. Mitchell.

Our heritage is a signifi cant factor in the unique ambiance of Walla Walla, and it continues to grow as a vital component of our tourism industry. We are blessed

with what many communities would cherish – an authentic sense of place.


YEARS


INCORPORATED 1862

Walla Walla

1862-2012

CELEBRATING

The Severe Season b y Robin Hamilton

The winter of 1861-62 was record-setting by most historical accounts. It was one of the coldest, snowiest and wettest winters ever recorded. It was also the fi rst winter of the Civil War.

For the West Coast of the United States, it was a season of extreme storms and torrential rains that were biblical in proportion, begin-ning in November and continuing into January. The continuous rain and the following storms fl ooded great stretches of Oregon, Nevada, Utah, California and Arizona. The State of California, which relied on taxes from land, was bankrupted by the fl oods.

As the winter stretched on in Oregon and the Territory of Washington, snow fell in feet, rather than inches, and was either so powdery soft that snowshoes would sink through it, or frozen, mak-ing travel by wagon dangerous, if not impossible. Rivers, even those as large as the Columbia, froze and became impassable.

In Washington Territory, along the Mullan

Road, the heavy snows made traveling diffi cult and supplies soon became scarce. Without access to commodities by road or river, towns such as Walla Walla suff ered. According to reports in the town’s newspaper, the Washington States-man, citizens were panicked and angry about the shortage of food and the exorbitant prices of necessities, including fi rewood. In fact, fi rewood became so scarce that anything that would burn was used, from furniture to fence posts.

It was bitt erly cold that winter — tempera-tures stayed below freezing during the day and once reached a low of minus 29 degrees. There was constant snowfall, up to 5 feet in some areas, which forced Walla Walla’s citizens indoors, if they were lucky enough to have suffi cient shelter. Some sett lers arriving to the area in the late fall of that

year didn’t have time to build a structure that would withstand those conditions, and the toll on their physical and mental health was heavy.

The men who had fl ocked to gold mines in the mountains of Idaho were ill-prepared for the severity of that winter. There were accounts of miners who refused to leave their claims starving to death. Those who made it back to Walla Walla didn’t fare much bett er, as some citizens took to stealing as a way to survive.

Livestock — including horses, catt le and sheep — were unable to dig through the snow to fi nd grass and died by the thousands of cold and starvation. An estimated million dollars worth of livestock was lost.

Snow stayed on the ground until the spring rains arrived in March.

Sarah Miner is portrayed by Barbara Daniel at Fort Walla Walla Museum.

First teacher in Walla Walla

“When my husband and I arrived here in 1861 he bought property and we had a nice house at First and Main Street by Mill Creek. In 1862 there were 50 buildings built [in Wal-la Walla] and 30 more were under construction.

I opened up a private school on the corner of Palouse and Alder and in the winter of 1861–62 had 40 students. That was a really harsh winter but we made it over that time. I was then given a certi� cate and the school was changed to a public one, Walla Walla’s � rst, though we had to meet in rented space.

In late 1862 the Washington Statesman brought up the issue that there were children here and no public school build-ing. Finally, in 1864 the city purchased property bounded by Cherry, Palouse, Sumach and Spokane streets. The building

was a one-story, two- room frame structure, 30 by 60 feet. The � rst teachers in the new school building were W.R. Yocum and his assistant I.M Gale. The desks were double seated with lids on top which could be li� ed to reveal a storage place for slates, books and lunches. The school opened on March 12, 1866, and a small tuition fee was charged.”

Sarah Miner and her husband, A.J., came to Walla Wal-la in 1861. A.J. Miner and his partner, Mr. Rogers, opened a planing mill. Sarah opened a private school in the winter of 1861–62. She was described as “a lovely, cul-tured woman, who had the fi nest house plants in town.”

The Sesquicentennial Committee worked with local artist Jeanne McMenemy to create a limited-edition series of three posters, one for each 50-year period of Walla Walla’s 150-year history. The posters feature photos of people, places and artifacts drawing from ArtWalla’s “Windows on the Past” installation at Heritage Park, as well as public and private collections.

left: Staffordshire plate collected on an early dig from the site of the third Fur Trade Post at Wallula. Courtesy Fort Walla Walla Museum.


ArtWalla received a grant from Sherwood Trust to commission a commemorative sesquicentennial public art instal-lation. From submissions received, designs from three local artists — Squire Broel, Brad Rude and Wayne Chabre — were selected. The artists created scale models of their designs for public presentation. Public voting was encouraged through May; the fi nal design by Squire Broel was selected June 4. The fi nished piece will be unveiled Dec. 2. Follow ArtWalla on Facebook for updates and details.

The Beginnings of Local and Regional Governmentb y Diane Reed

The early development of what became the City of Walla Walla was tied closely to the presence of Fort Walla Walla. The fi rst Fort Walla Walla was the British Hudson’s Bay Company trading post at Wallula. The fi rst U.S. military Fort Walla Walla was established in 1856 on upper Mill Creek, and a replacement post was built in October of that year in what is now downtown Walla Walla. This fort was situated where the Nez Perce Trail crossed Mill Creek, just east of the intersection of First and Main. It included living quarters, a storehouse and a blockhouse, all constructed of logs, and was occupied until a permanent fort was completed a mile southwest of town in 1858 (now the Veterans Administration Hospital). Some of the offi cers’ quarters from the 1858 fort still stand on the grounds.

E.B. Whitman is portrayed by Daniel Clark at Fort Walla Walla Museum.

First elected mayor of Walla Walla“I was elected mayor of Walla Walla in 1862. On my

inaugural day there was a riot in Robinson’s Theatre. The soldiers had a favorite, Mr. Robinson’s daughter, the darling of the stage. The soldiers would sit in the theater company by company, and that day one of the soldiers was so taken with her that he staggered drunkenly up on the stage and reached for her and one of our town ‘sports’ shot that soldier dead. And there was a general riot that took place and there were other soldiers and townspeople killed and wounded. The soldiers wanted our marshal to arrest the man that had done the shooting, and he refused to do so. So the soldiers marched into town and surrounded our sheri� ’s o� ce, arrested him and were

marching him through town to the fort when I, the new mayor, met them at the city limits.

It took some tall talking to convince the soldiers that we had civil government and that we would be the law and order in this town, not the fort.”

E.B. Whitman came to Walla Walla in 1859 and became a successful merchant and Wells Fargo agent. Several times elected mayor of Walla Walla, he was prominent in the community throughout the rough and violent times of the mid-1860s. Over the years he served as mayor, sheriff , justice of the peace and clerk of the school board.


YEARS


INCORPORATED 1862

Walla Walla

1862-2012

CELEBRATING

In early 1857 the settlement growing up around the fort was still unnamed, although some referred to it as Steptoeville, after the name of the commander at the fort, Lt. Col. E.J. Steptoe. In July of 1859, it briefl y bore the name Waiilaptu, but the county commissioners renamed it Walla Walla on Nov. 17, 1859, and established the newly named city as the county seat of Walla Walla County.

The location of the fort reassured the fl edgling community that the set-tlement was located in a safe place for commerce and growth, and the building of the Mullan Road from 1859 to 1862 brought a steady stream of set-tlers and miners.

Outfi tt ing gold miners on their way to Idaho and Montana and new settlers coming west ensured the growth of business and attracted residents to Walla Walla. By the sum-mer of 1860 the town was growing so quickly that the County Board of Commissioners authorized a survey to lay out the streets, a job that was completed in 1861. However, instead of adopting an east-west orientation, the route of Main Street followed the Nez Perce Trail. A number of buildings had to be moved out of the newly created rights of way, but the sur-vey cleared the way for the orderly growth of the city.

On Jan. 11, 1862, the Territorial Legisla-ture incorporated the city of Walla Walla and called for the election in April of a mayor, recorder, fi ve coun-cilmen, marshal, assessor, treasurer and surveyor. Temporary offi cials were appointed until an election could be held. The fi rst appointed mayor was B.P. Sandefe, who served until the fi rst election was held April 1, 1862. At that time, E.B. Whitman was elected mayor and

the fi rst councilmen were I.T. Reese, J.F. Abbott , R. Jacobs, B.F. Stone and B. Sheideman. George H. Porter was elected marshal. As John Abbott was unable to serve on the council, William Phillips

was appointed in his place.At the time of the election, Walla Walla con-

sisted of a few modest frame structures and log houses. The city’s fi rst newspaper, the Washington

Statesman, noted in May 1862, “Some very tasteful and well arranged private dwellings adorn the city; but in all our peregrinations about town we have not noticed a rose bush or shrub of any

kind about any of them.” On June 11, 1862, a fire broke

out in a downtown theater and persuaded the citizens to form the Washington Engine Company. They raised a subscription, and by Decem-ber the city had its fi rst fi refi ghting equipment, a Hunneman tub engine.

Along with the increasing size and prosperity of the new city came law-and-order issues that defi ed the ability of the fl edgling city to main-tain order. A violent 1862 confronta-tion at Robinson’s Theatre between soldiers from the fort and local citi-

zens led to a debate about who was responsible for keeping the

peace in the city. Mayor E.B. Whit-man and Col. Henry Lee, com-

mander of the post, each claimed jurisdiction, and the sheriff was disinclined to prosecute citizens of the town in quarrels with the soldiers. As a result, soldiers took possession of the streets and arrested the sheriff until Mayor Whitman intervened.

The unwillingness of lo-cal citizens to pay for ad-

equate law enforcement led to the formation of

groups of vigilantes who took it upon themselves to en-

force law and order in the city. Aft er a number of incidents, including hang-ings and other examples of frontier justice, the citizens had had enough.

By 1865 the city and the county had agreed to share the county jail, and the citizens relied on the marshal and the courts to prosecute and carry out punishment.

left: 1860s fi reman’s helmet, Walla Walla Fire Department. Middle: Walla Walla fi refi ghter William Bender. Right: 19th-century fi refi ghting trophy presented toWalla Walla Fire Department. Courtesy of Fred L. Mitchell.


Walla Walla and the Gold Rushb y Diane Reed

The building of the Mullan Road from 1859 to 1862 helped to tie the fortunes and development of Walla Walla to the burgeoning gold rush in Eastern Washington, Montana and Idaho.

Although gold was discovered in the Colville area in 1855, the full impact on Walla Walla be-gan with the Feb. 20, 1860, discovery of gold by E.D. Pierce on the north fork of the Clearwater River near the present town of Orofi no, Idaho. More gold was found in the surrounding areas of Idaho, including on the Salmon River and at Gold and Grasshopper creeks. Further discov-eries of gold in Montana and British Colum-

bia ensured a brisk business for Walla Walla providing the goldfi elds with food, equipment and supplies. Merchants were eager to sell gold seekers mining supplies and staples for their journeys. Profi ts were high, with basic goods such as coff ee and cured meat selling for four times the price of the same goods in Portland. Pack animals were sought-aft er, and one fi rm even off ered camels to transport miners’ sup-

plies. Pack trains headed to the gold fi elds from Walla Walla on the Mullan Road and the Nez Perce Trail.

While goods and supplies for the gold sett le-ments made their way east from Walla Walla, some miners returned with the sought-aft er gold. In 1859 Dr. Dorsey Baker (joined by his partner, John F. Boyer, in 1862) had established a successful business particularly catering to the

The Abbott Stage Line entering Walla Walla from Idaho. The company was established in Walla Walla in 1861. Courtesy of Fred L. Mitchell.

June to december, 201222 Walla Walla LifestyLes SESQUICENTENNIal ISSUE

YEARS


INCORPORATED 1862

Walla Walla

1862-2012

CELEBRATING

Living History fi gure Josephine “Dutch Jo” Wolf, portrayed by Lois Hahn.

Madam

“I came here because my husband was shot in a card game in San Francisco. That’s how I got the money to come north. I brought ten young women, three musicians and a bodyguard with me. I heard that there was gold being found in the Idaho hills and I thought Walla Walla would be a good place to start a new business. Within two years I had built the Coast House. My establishment was of higher quality and my girls were very talented and beautiful. They entertained privately and as a group. We would have the best of dinners, music and conversa-tion — because of that we would o� en entertain the mayor, chief of police, the � re chief and the movers and shakers of the town.

One time my establishment was quarantined and for two weeks the town was run by dropping a basket over the side of the second story with wri� en orders as to how

to run the town, because we had the mayor, a doctor and several priests inside.

I had a second establishment at the Hotel State. We had a second-� oor walkway between the hotel and the � re station, and we even put a � re alarm in case any of the men were in my establishment when a � re broke out.”

Josephine Wolfe, nicknamed “Dutch Jo,” came to Walla Walla around 1860. She was well-known as the savvy proprietress of two of Walla Walla’s houses of ill repute, popular with local offi cials, army offi cers and miners back from the gold fi elds. She was also a public benefactress, giving generously to the Catholic Church, the Stubblefi eld Orphanage and providing for needy fi remen. She purchased the fi refi ghter’s statue at Mountain View Cemetery, where she and several of her employees are buried.

miners, one which became well-known for its honesty and fairness. (So many miners trusted Baker and Boyer to hold their gold that by 1869 the pair had formed a bank under their names, which still survives today.)

By the time Capt. John Mul-lan, accompanied by his wife, Rebecca, returned to Walla Walla to become farmers in August of 1863, the town was bustling. A variety of merchants and suppli-ers had sprung up, many of them prospering by provisioning immigrants, miners and pack trains. Historian W.D. Lyman described the time: “Walla Walla was the scene of the greatest ac-tivity: streets were crowded; the merchants were doing a thriving business; and pack trains moved in seemingly endless procession toward the gold fi elds.”

Walla Walla’s reputation as

an anything-goes city continued, despite the presence of Fort Walla Walla, the opening of a school and fi re department in 1862, and a less-than-adequate jail.

By 1863, Walla Walla was the largest and wealthiest city in Washington Territory (a posi-tion the city held into the 1880s). The Walla Walla area had earned its way into this distinction

through its role as a transporta-tion and supply hub, fi rst for fur trading in the early 1800s, then for the mines and miners. Most of the gold made its way through the city to Portland and afar.

By 1866 wheat was fast be-coming the new gold of the Wal-la Walla Valley. The Washington Statesman reported the wheat crop for the year “promises to double that of any former year.” By 1870 grain had supplanted gold as the enterprise of the Valley’s future; it still plays an important role in the region’s economy. The “gold” in the Walla Walla Valley that has endured is in its wheat fi elds.

Mid-19th century miner’s lamp, gold scale and case, and miner’s candle holder. These probably belonged to Michael Beam Ward. Courtesy of Fort Walla Walla Museum.

In addition to the scores of early Walla Walla-area artifacts usually displayed, special sesquicentennial exhibits include beautiful exam-ples of fl oral-themed beadwork by the Plateau Indian people and a collection of dresses from the 1860s. Not only were the dress designs intriguing and elaborate and the fabrics beautiful and rich, judging from these examples, the waist sizes of the women living at

the time were of Scarlett O’Hara proportions. June to December.


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A Day in the Life story and photos by Kimberly Miner

A Day in the Life of Father PatI thought it would be an interesting idea to shoot “A Day in the Life” series but did not necessarily want to focus on any one person, so the idea of focusing on a “career” came about.

I wanted to shoot a career that I found to be somewhat intrigu-ing. To photograph a day that others, too, may have wondered about, such as “A Day in the Life of a Priest.” Does a priest pray, wor-ship or study the Bible all day long? I knew this was possibly not the

case, but I wanted to see for myself what his day was like: I have long had this curiosity about priests, who dedicate their entire lives to the service of God and humanity.

The day started at 7 a.m. at the rectory, where Father Pat was do-ing his laundry ...

Father Pat doing his laundry.

Robe worn during Lent.Preparation for Mass.


Greeting members of Assumption Church.

Saying goodbye.

Young member of Assumption Church. Saying hello to the preschool children.


A Day in the Life

Lunch.Hospital visits.

Mass attendees at St. Mary Providence Medical Center chapel.

Leaving Assumption.


Fathers talking with the bookkeeper. Father’s weekly prayer dinner, provided by a church member.

Church members stop by parish office to talk to Father Pat.

Father Pat and Father Jeff checking on the progress of the St. Patrick’s

Church remodel.


Summer Dance by Robin Hamilton

A Festival of DanceWalla Walla has seen its music and theater scenes develop in the past year. So, what’s next in the arts pantheon?

Dance. All kinds of dance.The Walla Walla Summer Dance Festival, July

21-27, follows last year’s successful inaugural season with an ambitious program featuring contemporary and classical ballet, hip-hop and a world-premiere modern-dance performance created especially for the festival.

The festival will be capped by the Oregon Ballet Theatre’s take on the music of Cole Porter;

a performance by Cruz Control, a cutting-edge hip-hop dance crew out of Seattle; and the John Passafiume Dancers, performing a contemporary piece set to Beethoven’s String Quartet in A Minor (Op. 132).

All week, there will be free dance events for all ages, beginning with a free hip-hop class at the YMCA and several other free events, includ-ing a lecture and demonstration featuring danc-

ers from the Oregon Ballet Theatre, New York’s John Passafiume Dancers and Cruz Control.

The dance festival is an outgrowth of the Summer Dance Lab — a pre-professional train-ing intensive held every summer at Whitman College. Young dancers from across the country attend the Dance Lab to develop their perfor-mance skills under the direction of Lydia Tet-zlaff and John Passafiume.

Oregon Ballet Theatre Principal Dancer Alison Roper and Soloist Brett Bauer in Christopher Stowell’s “Eyes On You.” Photo by Blaine Truitt Covert.


July Dance ScheduleJuly 21

hip-hop class taught by Daniel Cruz, artistic director of seattle’s Cruz Control Dance. free and open to youth, 12 to 18. 1–2:30 p.m., Walla Walla ymCa.

Dance lecture and demonstration with live music hosted by John passafiume and lydia tetzlaff, artistic directors of Walla Walla summer Dance festival, featuring students of the summer Dance lab. free and open to the public. 3 p.m., Walla faces.

July 23

Dance lecture and demonstration featuring dancers from the oregon Ballet theatre, John passafiume dancers and Cruz Control. free and open to the public. 7 p.m., harper Joy theatre, Whitman College.

July 24

Walla Walla public library’s “terrific tuesday,” featur-ing dancers from the oregon Ballet theatre, John passaf iume Dancers and Cruz Control. free and open to children and their parents. 2 p.m., Cordiner hall, Whitman College.

open rehearsal of the summer Dance festival’s visiting artists and companies. free and open to the public. 7 p.m., Cordiner hall, Whitman College.

July 27

Walla Walla summer Dance festival’s grand festival performance, featuring oregon Ballet theatre, John passafiume dancers, Cruz Control and student danc-ers from the summer Dance lab. tickets: adults, $20; students with iD and seniors 65-plus, $10; families (two adults plus children), $50. tickets are available at Walla Walla tourism’s main street kiosk, earthlight Books, Whitman College Bookstore and at the door. 7 p.m., Cordiner hall, Whitman College.

InformationFor more information and updates, go to wallawalla-summerdancefestival.org.

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Historic Homes by Karlene Ponti / photos by Greg Lehman

A Century and Then Some Susan Monahan and Mark Brucks just completed a major renovation of their 1909 home at 145 Thorne St. The home has recently passed the century mark; now upgraded, it is going on to its next 100 years.

Susan and Mark purchased the home in 2008 and moved in March 2009. According to Susan, it’s an American bungalow with its characteristic long, low look and long porch. Since 1909, it has had only four previous own-ers. And it’s been a family home, never chopped into apartments.

It was built for Sam and Ethel King — they lived there through 1946. Then, from 1947 to 1973, it was owned by George and Mabel Smith. The third family was originally Fred and Marla Miklancic; later, Fred lived there with his sec-ond wife, Sherri, from 1973 to 2006. From 2006 to 2008, it was owned by Janice Ingham and Joaquin Torres.

Susan and Mark keep learning about the history of the home. That project meant they were able to meet and develop friendships with descendants of the first three families who lived in the house.

The home was in good shape when Susan and Mark bought it, but they wanted to change some things. Renovation began on the upstairs, then progressed to the main floor. At that point, the couple simply lived upstairs.

While the interior of the home was in disar-ray, Susan, who likes order, says she was “almost without hope.” But she loves beauty more than order, and the construction was completed.

A priority in the project was to keep the his-toric integrity of the home, as well as salvage and reuse as much as possible, like windows and siding.

“There are only two new windows in the house,” she says.

The couple worked with RTL Construc-tion, and they are happy with the process and outcome.

“They are gentlemen,” Susan says.The company made every effort to reuse the

existing materials. The garage ended up being demolished and a new one was built, but siding and windows were repurposed.

The home has three floors, including the full but unfinished basement. And the house is “not new space, it’s rearranged space,” Susan says.

The main and second floors originally had porches, very common in the early 1900s. The exterior lines of the home weren’t expand-ed, the existing porches were just enclosed and absorbed.

The kitchen has a large walk-through pan-try for increased storage. They have kitchen cabinets designed by Mark and built by Phill Thompson of Systematic Wood Designs. These cabinets are made to look like those of the early 1900s, with glass front doors to display the din-nerware inside. The cabinets also have lights underneath them to illuminate the countertop with just the right light.

The 1909 home of Susan Monahan and Mark Brucks has been updated but maintains its historic charm.

Continued on pg. 30 >28 Walla Walla LifestyLes

Above: The extensive woodwork is a significant feature throughout the home. Below: Exposed ceiling beams and no-frills windows accent the dining room.


Historic Homes

To honor the history of the home, in the kitchen Susan keeps a framed photograph of the Smith family after a Thanksgiving meal.

The home was designed by archi-tects Lambert and Bailey. Much of the woodwork is long-leaf pine with a very noticeable grain. The floors are vertical-grain, old-growth fir.

When Susan and Mark first looked at the house, they felt at home immediately. It just seemed right.

“It’s like we just knew where we be-longed. It was uncanny,” she says. “My husband was really drawn to the large piece of property, so we could have a community garden behind the house.”

On the main and second floors, the design of the home and woodwork is bold and strong. The huge windows were left as they are, letting in the light.

“We don’t do ‘curtainy’ things,” Susan explains.

The plain, no-frills attitude inside and out has a classic look all its own. She likes the brightness of the natural

light pouring in; the house is the couple’s window on the world.

Susan’s favorite room is her coffee room in the entryway near the front door and living room.

“It’s a peaceful, wonderful place,” she says.

It’s the perfect quiet room to stop and relax.

The second floor continues the same themes: fabulous woodwork, large rooms with ample amounts of storage, walk-in closets and large windows.

“Both bedrooms have wonderful sunrooms,” she says.

These were former sleeping porches incorporated into the renovations in a different way.

The sunroom on the northeast has a relaxing view of the large garden out back.

“We’re so high up it feels like you’re in the treetops. You can look out to the gar-den, it’s like a whole other world. It’s like you’re living in the trees,” says Susan.

“We’re grateful to be able to have this

Right: The upgraded kitchen has plenty of storage. Below: Light streams through the kitchen windows — the room is a social center for the home, carrying on a tradition.




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updated kitchen. 5962SF of great living space w/ 5bd/3.5ba on .33 acre lot!

MLS#: 110043 $625,000

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back, this 2bd/1ba, 854sf unit has an enclosed porch that adds additional 105 sf

of living space. Blocks away from downtown Walla Walla.

MLS#: 109400 $85,000

364 Catherine #F-7, Walla Walla, WA

Many opportunities - great home for the family w/ potential for income property.

Main fl oor has 3bd/2ba, & 1320sf. Separate basement w/ kitchen, 2bd/2ba can provide you w/ additional income

or more family space.MLS#: 109940 $227,000

32 NE Tremont Dr, College Pl., WA205 Whitman St., Walla Walla, WA

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Historic Homes

house; we do not take this for granted. It’s too big a house for just two people. We’re sensitive to its past,” she says.

The design of the home was very forward-thinking for the time in which it was built. Pocket doors are in use to shut off various areas for heating and privacy, just as they were in the early 1900s.

A future project will be to change some of the landscaping to decrease water usage.

“Low water, high beauty. We want to get the grass replaced and put in water-conserving plants. It can still be lush and beautiful. But we want to do one thing at a time and not get burned out,” she says.

Another wonderful aspect of living there, according to Susan, is the creek that runs through the front yard.

“Bryant Creek – it’s my water fea-ture,” she says. “We are blessed with the creek and house. We’re very fortunate.”

The large home is a comfortable,

pleasant space for Susan and Mark

and for their many guests.

Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin and Walla Walla Lifestyles. She can be reached at [email protected].

The long porch offers a relaxing rest in the shade.

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Secret Garden by Karlene Ponti / photos by Greg Lehman

Contemplation Garden Lush, growing plants and art blend together in the gardens at 223 S. Roosevelt, the home of Kevin Patterson and Mark Sluga.

The sound of Mill Creek can be heard as the scent of lilacs fill the air. Each curving section of the garden, from iris bed to tulips to the hid-den Zen garden, offers its own calming touch.

When Kevin and Mark bought the home seven years ago, they brought with them many ferns, as well as other shade- and water-loving plants, from the Seattle area. They added these and kept the main features that were already established, such as the large shade trees and old lilacs.

Kevin and Mark simply added and organized — which, in a garden, means a lot of work.

The east-side iris bed, with bright color and lush foliage, was “a flat pallet of weeds,” Kevin says.

But Mark and Kevin planned carefully, so they could keep the transplanted damp-climate foliage from withering in the dry heat. One sec-tion of ferns is shaded by a fence and large tree; the plants are labeled with humor and precision.

“It started as a joke because we’re forgetful,”

Kevin laughs. Mixed in with the growing leaves is Kev-

in’s artwork, with real leaves in concrete. Leaf shapes and colors mix here and there in the garden.

Tucked away in the shade is the Zen-garden section, which originally was going to be a pond. They decided that wouldn’t work, then put all the dirt back in. It settled on its own and cre-ated an intriguing landscape. Lush hostas grow almost everywhere.

Kevin Patterson and Mark Sluga organized and added to the existing garden at their home at 223 S. Roosevelt St.



Secret Garden

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left: Natural art blends in with secluded Zen garden on the north side of the home. Above: Flowing lines define sections of the garden.

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396 South Palouse Street – $448,000 Pristine 1918 Craftsman four-square 4+/3.5ba home in

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Secret Garden

Above: One defined area is reserved for cactus, others for flowers and greenery. Below: Stone blends in with water, earth and plants for a perfect balance.



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July 1

uplay, ages 7-12, at Jefferson, pioneer, eastgate lions and Washington parks, hosted by the city of Walla Walla parks and recreation Department. 10 a.m.-3 p.m. Details: wwpr.us or 509-527-4527.

ThROugh July 8

“Big Daddy’s Bar-B-Q” comedy performance at the power house theatre. 111 N. sixth ave. Details: 509-742-0739.

ThROugh July 15

enjoy lavender field Days. u-pick lavender, learn to make crafts such as wreaths and wands. sunday-fri-day, Blue mountain lavender farm, lowden. Details: 509-529-farm.

ThROugh Aug. 26

tamástslikt Cultural institute hosts the weaving exhibit “transitions—one man show: Joey lavadour.” Details: 541-966-9748.

July 4

the fourth of July in the park is Walla Walla’s com-munity celebration of independence Day. the all-day festival features live music and entertainment, crafts, food booths and more from 10 a.m.-6 p.m. then, at dark, fireworks are launched from the athletic field at Walla Walla Community College. sponsored by Baker

Boyer Bank, the city of Walla Walla and the Walla Walla union-Bulletin. Details: 4thofjulyinthepark.com or 509-520-1252.

Walla Walla sweets Baseball at Borleske field. 7:05 p.m. Details: wallawallasweets.com or 509-522-2255.

July 6-8

the annual pow-wow features traditional drumming, dancing, colorful costumes. Vendors offer food, art and more. Wildhorse resort & Casino, pendleton. Details: 800-654-9453.

July 11 And 18

the city of Walla Walla parks and recreation Depart-ment offers classes, including drawing and painting. 9:30 a.m., Carnegie art Center, 109 s. palouse st. Details: wwpr.us or 509-527-4527.

July 14-15

athena’s Caledonian games, a traditional scot-tish festival, dates back to the 1800s. events include highland dancing, piping, sheepdog trials, athletic competit ions and more. athena , ore. Details : athenacaledoniangames.org.

fast cars and excitement at Walla Walla Drag strip, middle Waitsburg road. Details: wwdragstrip.com or 509-301-9243.

Walla Walla sweet onion festival salutes the area’s famous onion. two full days of entertainment, mu-sic, cooking and barbecue contests in downtown Walla Walla. Details: 509-525-1031.July 17

hands-on day camps for kids aged 9-11. the “pioneer kids” camp teaches how the pioneers lived. 9 a.m.-3 p.m., fort Walla Walla museum. Details: 509-525-7703.July 18-22

summer poker rodeo at Wildhorse resort & Casino. Details: 800-654-9453.July 19-22

mule mania. learn about mules and donkeys. Classes, parade and fun. Columbia County fairgrounds, Dayton. Details: 509-382-4825.July 20-22

experience history f irsthand at the Dayton Depot alumni Weekend open house. free admission. Day-ton historic Depot. Details: 509-382-2026.Dayton high school alumni Weekend features a parade, picnic and parties. Dayton. Details: 509-382-4033.July 21-22

milton-freewater’s annual chain-saw carving competi-tion, logs to frogs, pits chain-saw artists against each other to create frog-themed carvings. 8 a.m., highway 11, across from papa murphy’s. Details: 541-938-8236.

JuLY

Regular Eventseach 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.WEdnEsdAy

Wine tasting, first Wednesday of the month. plateau restaurant at Wildhorse resort & Casino, pendleton. Details: 800-654-9453.

record your own music. 5 p.m., Walla Walla record-ing Club at sapolil Cellars, 15 e. main st. Details: 509-520-5258.

music. 7-9 p.m., Walla Walla Wine Works, 31 e. main st. Details: 509-522-1261.

open mic. 8 p.m., laht Neppur ale house, 53 s. spo-kane st. Details: 509-529-2337.

karaoke. 8 p.m., Wildf ire sports Bar at Wildhorse resort & Casino, pendleton. Details: 800-654-9453.ThuRsdAy

Walla faces tasting salon: first thursday of the month, salsa Night. the second and fourth thursday, 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.

“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. 5-11 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258.

Comedy jam. 8 p.m., Wildf ire spor ts Bar at the Wildhorse resor t & Casino, pendleton. Details: 800-654-9453.

open mic. 7-10 p.m., Walla Walla Village Winery, 107 s. third ave. Details: 509-525-9463.

karaoke. 8 p.m., Crossroads steakhouse, 207 W. main st. Details: 509-522-1200.

live music. 9 p.m.-midnight, anchor Bar, 128 e. main st., Waitsburg. Details: 509-337-3008.FRidAy

pianist Carolyn mildenberger. 5-7 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258.

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. tamásts-likt Cultural institute, pendleton. Details: 541-966-9748.

music. Dayton Wine Works, 507 e. main st. Details: 509-382-1200.

from may-December, the “first friday” artWalk Walla Walla. 5-8 p.m. Details: artwalkwallawalla.com.

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. Backstage Bistro, 230 e. main st. Details: 509-526-0690.

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.sATuRdAy

live music. 8 p.m., laht Neppur ale house, 53 s. spo-kane st. Details: 509-529-2337.

most saturday nights, live music. Vintage Cellars, 10 N. second ave. Details: 509-529-9340.

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. Backstage Bistro, 230 e. main st. Details: 509-526-0690.

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.

through august, enjoy a Downtown summer sounds Concert. 4 p.m., land title plaza, first avenue and main street. Details: 509-529-8755.

the Walla Walla Valley farmers market sets up shop at Crawford park, fourth avenue and main street. Details: 509-520-3647.

sundAy

sunday Jazz Café. 3 p.m., Walla faces, 216 e. main st. Details: 877-301-1181.

ragtime piano by uriel. 4-7 p.m., oasis at state-line, 85698 highway 339, milton-freewater. Details: 541-938-4776.

through august, enjoy a Downtown summer sounds Concert. 4 p.m., land title plaza, first avenue and main street. Details: 509-529-8755.

the Walla Walla Valley farmers market sets up shop at Crawford park, fourth avenue and main street. Details: 509-520-3647.


July 21, 23-25, 27

summer Dance festival. a series of events, including a lecture, dance demonstration and rehearsal. the ex-perience culminates in this year’s festival performance, featuring the oregon Ballet theatre, seattle’s hip-hop Cruz Control, and the New york modern company, the John passafiume Dancers. 7 p.m., Cordiner hall, Whitman College. Details: wallawalladancefestival.org.

July 23

Walla Walla sweets and the Downtown foundation host an all-star Block party with family-friendly ac-tivities and live music on main street between spo-kane and Colville. Details: wallawallasweets.com or 509-522-Ball.

July 24

the Walla Walla sweets host the West Coast league all-star game. Borleske stadium. Details: wallawallasweets.com or 509-522-Ball.

July 28

pink ribbon Classic horse show, a fundraiser hosted by the new 4-h Club american Wranglers and Walla Walla Valley horsemen to benefit the Walla Walla Cancer Center special Needs fund. 8 a.m., Walla Walla County fairgrounds. Details: 509-540-2776.

family movie Night, title to be announced, presented by the city of Walla Walla parks and recreation De-partment. at dusk in Borleske park. Details: wwpr.us or 509-527-4527.

Clue: This cemetery is located on the top of a hill in the midst of a wheat fi eld. Formerly known as the Buroker Cemetery, it has another, more poetic name. First burials were in 1869 and the last was 1902. Name the cemetery and give its location.

Contest rulesIf you have the answer, email it to [email protected], 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.

Last issue’s clue: Quite probably Walla Walla’s only rocket, it marks an organizationthat honors our troops.

Answer: Walla Walla VFW Post 992

Last month’s winners Ray LightleBuddy GeorgiaGary MillerLori Jewett

Elaine VandiverJohn DemingCarl JeglumJoan Fugina

Where in Walla Walla? Ph

otos

by S

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Herring Groseclose Funeral Home315 West Alder, Walla Walla, 525-1150

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A Life Well-Lived is Worth Remembering

1933

50


july 2012 - walla walla lifestyles

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