september 2011 lifestyles

lifestyles in the Walla Walla Valley

healthy32

Supplement of the Walla Walla Union-Bulletin

t h e va l l e y ’ S p e o p l e , W i n e & f o o d S eptemb er 2011 $3.95

Spirit, mind, bodyThe Ymca’s programs build sTronger kids

Wa l l a Wa l l a

2 Walla Walla LifestyLes

Y o u r b a b y , y o u r h e a l t h , y o u r w a y

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Whatever you’re looking for... the personalized care of a midwife

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The Women’s Health team at Adventist Health Medical Group is your partner for all your health needs.

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Walla Walla LifestyLes 3

[email protected] • office: 509.524.4782 • 1603 Penny Lane

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September 2011

table contentsof

Mor e Lifest y LesP l e a s e l i k e u s

P l e a s e F o l l o w u s


10 real cookS Danny Hartzheim’s recipe is a hit with Walla Walla firefighters.

14 Brix & mortar Catie MacIntyre Walker says wine in moderation is not evil.

20 What’S neW in W2 Public House 124, Door Number Two and The Garden bring new energy to downtown.

26 SoundWorthy Rubberneck’s junkyard jams make for a footstomping good time.

28 faShion Back-to-school looks mash up Macy’s offerings and thrift finds.

42 art at large Seattle Shakespeare Company actors teach high schoolers how to beat each other up properly.

46 paStimeS Terry Keller’s 1940 Packard was an exercise in patience.

49 Where in Walla Walla?

50 neW digS Richard and Karen Heinzman’s 1958 ranch home

52 Secret gardenS Earl and Sandi Blackaby’s yard is full of beauty and history.

54 can’t-miSS eventS

health 32 Walla Walla’S fond of gran fondo

the community comes together to raise money for cancer victims.

36 the art of healing Cancer victims learn to use painting as an outlet.

40 Spirit, mind and Body the yMCA’s programs aid the development of children on all levels.

phot

o b

y Jo

e t

iern

ey

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Open Farm Fall CelebratiOn

Great Food!Saturday & Sunday September 24 & 25

11am-4pmVisit the farm store

See the baby alpacas!Beautiful clothing

& accessoriesYarn, roving & rugs

New items this season!

2010 Stovall Road Walla Walla

509.526.4847

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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

d e S i g n e r

david Brauhn

C o n t r i B U t i n g W r i t e r S

autumn a lexander, Justin Buley, Janna dotolo, robin hamilton,

Margaret Jamison, elliot laplante, Jentzen Mooney, Catie Mcintyre Walker,

Karlene ponti, r ick von Samson, Kimi Schroeder

p h o t o g r a p h e r S

darren ellis, Margaret Jamison, Colby Kuschatka, Kimberly Miner,

diane reed, Joe tierney

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

f a S h i o n / B e a U t y e d i t o r

elliot laplante

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: 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 doyle rickdoyle@w wub.com

robin hamilton

robinhamilton@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 Brodt jaybrodt@w wub.com

September 2011

Edi tor’s Com m E n t s / b y rick Doyle

Union-Bulletin.com

p l e a S e l i K e U S

p l e a S e f o l l o W U S

Seven has always been considered a lucky number. the organizers of the gran fondo hope their gamble seven years ago continues to pay off for those dealing with cancer.

the fundraiser for providence St. Mary re-gional Cancer Center’s patient Special needs fund has enough activities to keep you busy with bicycle and motorcycle rides, wine tastings, walking and horseback rides.

the proceeds help local low-income cancer patients with expenses not covered by insur-ance or Medicare. in some cases, this can even include food. the event gives participants an opportunity to have a lot of fun and to ease the burdens of those who already have enough things to worry about.

another effort at St. Mary to get cancer pa-tients’ minds off their conditions is “Creative expressions.” the painting program frees par-ticipants to create what they feel. it can turn pain and worry into joy and relief as they let the process of creation transport them to a stress-free environment.

helping others is something this community and its agencies are known for doing. But to help others you must first make sure you are taking care of yourself. and that should start at a young age. the yMCa offers classes and activities to take care of the mind, body and spirit.

this is important no matter what age we are. lifestyles this month makes sure to meet your needs to nourish your mind, body and spirit. We have several pieces in addition to the ones above to do just that.

for the mind, we have a different way of look-ing at Shakespeare. the body is covered with Catie Mcintyre Walker’s column on wine and an interview and recipe from danny hartzheim in real Cooks. the spirit gets a boost with pastimes looking at the restoration of a 1940 packard Stan-dard eight four-door sedan, an introduction to the music group rubberneck, and trips through earl and Sandi Blackaby’s Secret garden and richard and Karen heinzman’s transformed new digs.

enjoy!

Nourish your mind, body and spirit

93249 SL

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

A Life Well-Lived isWorth Remembering

A time to cherish ...

To gather in tribute ...

Embrace the memories ...

Memorialize life ...

Virginia Herring MahanFuneral Director

A well-planned funeral warms the souland illuminates the memory.

you don’t have to be a seasoned chef to make an impact with food. every day, in kitchens across the country, Real Cooks create extraordinary meals for some very special guests — their friends and family.

Danny Hartzheim

b y Autumn Alexanderphotos b y Darren ellis

food



Continued on pg. 12 >

During 30 years of fighting fires and administering Cpr, Danny Hartzheim also extinguished the hunger of those on their toes for 24 hours at a time.

What began as “dan, dan the fireman’s” child-hood meatballs morphed during his adult years into a Walla Walla Sweet onion original. in fact, in the late ’90s the second-generation german-american hosed the competition with his baked sweet onions overflowing with meat, tangy sauce and cheese. he took first place in the Walla Walla valley’s “festa italiana” Cook-off.

hartzheim, 56, recently dropped by Walla Walla’s fire Station no. 1. firefighters on their shifts — 7:30 a.m. to 7:30 p.m., 10 days a month — watched historical firefighting footage inside, while outside, hartzheim pulled a baking pan off the low flame of the station’s gas barbecue. he poked a meat thermometer into one of the softball-size creations. peering at the gauge, he shook his head. “newer isn’t always better,” he said. “Battery’s dead.”

hartzheim, his personal battery alive and energetic, shared his memories and his entrée. hartzheim’s 30-year colleague and friend russ Kroum joined the conversation.

LIFeStYLeS: tell us about your culinary invention.

HArtZHeIm: these are large-to-colossal Walla Walla sweets baked in my own sauce, stuffed with my mother’s longtime, porcupine meatball recipe.

LIFeStYLeS: do you have any advice for cooks trying out this recipe?

HArtZHeIm: Well, you’d better make sure the rice is cooked inside that big meatball, or you’ll be crunching!

LIFeStYLeS: tell us how this recipe came about.

HArtZHeIm: With seven kids around the table, my mother learned to stretch a pound of hamburger — sometimes more rice in the meatballs. Mom and dad both worked. i learned to cook when, afternoons, i’d look in the refrigerator and figure something out. they wouldn’t just bring dinner home for danny.

LIFeStYLeS: did you run into picky eaters at the firehouse?

HArtZHeIm: tastes and habits have changed over the decades.

KrOUm: the new firefighters are way more food conscious. they eat better, they work out better. Way better.

HArtZHeIm: and processed foods don’t cut it. these guys cook from scratch.

LIFeStYLeS: Speaking of starting from scratch, did you grow up wanting to be a fireman?

HArtZHeIm: remember that kids’ song? “dan, dan the fireman?” i never gave it a thought then. i graduated from Wa-hi in ’73. five months later, i was in the navy. that was during vietnam. on a ship, you learn basic firefighting skills. We had to. We all had to.

LIFeStYLeS: So, how did you shed your pea coat for a firefighter’s slicker?

HArtZHeIm: (nodding at Kroum, also aged 56) We got hired in 1979. that was the year a five-year hiring freeze ended. My dad, gus, worked at the U-B (Walla Walla Union-Bulletin) for some 30 years, and he spotted the ad in the paper. the city was looking to hire 10 firefighters — all at once!

KrOUm: all of us hired then were veterans.

HArtZHeIm: the bonus points helped, for sure. i was visiting home, just by chance, when the ad came out. Back then, i was nothing. i learned everything on the job. i was overwhelmed with all of it — the dashboards all lit up and the sirens overhead. it was very exciting. i became an engineer, [it was] a time of self-realization.

LIFeStYLeS: you served for three decades around fire. Were you ever hurt?

HArtZHeIm: i was lucky. and my captain saved me once by telling me to move away from a plate-glass window. Seconds later, it blew — red-hot glass everywhere.

LIFeStYLeS: has firefighting changed much?

HArtZHeIm: oh, yeah. they’re all “certifiable.” no, really, how they prepare now


food <continued from pg. 11

Dan-Dan’s porky-pine meatball Stuffed Walla Walla Sweets

Preheat oven to 350 degrees. (either a gas or electric range is suitable.)

Makes four servings. Quantities can be doubled.

Ingredients and directionsWalla Walla sweet Onions, 4 large or colossal sizeDirections: trim approximately ¼-inch circle off

the bottom of the onion and another ½-inch circle off the top. Use a melon baller to scoop out onions’ insides — save these and chop to use in sauce.

StuffingMix together the following ingredients:1 pound ground beef ½ cup uncooked instant rice, brown or whiteAlternately, use 1½ cups cooked rice.½ cup bread crumbs1 egg, beaten¾ cup prepared tomato-based sauce. save

remaining prepared sauce for topping.

spice to taste. suggestions include freshly chopped garlic, salt and pepper.

Mix gently with hands or a large spoon. form large meatballs to fit prepared WW sweet onions. Chill meatballs on waxed paper if time is available.

Sauce ingredients:Chopped sweet onions saved earlier. 24-ounce can

tomato sauce or marinara sauce, ¼ cup brown sugaritalian herb seasoning to tastei teaspoon Worcestershire saucesuggested additions: honey, dash of vinegar

directions: sauté onions’ coarsely chopped insides. Add other sauce ingredients. stir on a gentle heat for flavors to meld. Allow to cool.

final steps: slip prepared meatballs into hollowed-out onions and place in a lightly oiled pan, 9-by-13 inches. top with prepared sauce. Cover loosely with aluminum foil. Bake for one hour at 350 degrees or on a 350 to 400-degree barbecue, covered. Place slices of cheese on top of each onion for the final 20 to 30 minutes of cooking. flavor of cheese is personal choice, medium to sharp flavors are preferable. Remove foil for final browning.

serve warm with garlic bread and colorful vegetables or a green salad with italian dressing.

R eC i P eis impressive. there’s fire academy plus eMS training, and then years to become a paramedic, if you go that route.

LIFeStYLeS: how about training to cook for a dozen appetites?

KrOUm: danny was easily the best cook we ever had. he could come up with anything. he made “refrigerator stew,” and it was good.

HArtZHeIm: typically, at most we have 11 to 14 guys at the table, with a main dish, bread and salad. Boys’ll eat anything. it just disappears. But, you can leave $4.31 on a table and come back four days later, and it’ll all be there, untouched … but a plate of cookies? (he guffaws.) or food in the fridge? one guy put his name on something he put in the refrigerator. By the time he came back for it, there were 50 names scratched on there, too. no respect!

KrOUm: (With an affectionate, wicked grin) But on dispatch, you could always tell when danny was on duty. this was back before professional dispatchers. a fire alarm call would come in, and danny would be on the pa system, his voice going up three registers. We called him “Mr. Soprano.”

LIFeStYLeS: after 30 years of having your leg pulled and answering alarms, do you miss firefighting?

HArtZHeIm: no more firefighting. i’m Mr. Mom at home. My wife, Jana Caye, is the one working full time. i do miss the big holiday meals with families; we’d have 50 or so people.

Most of all i miss the camaraderie, the knowing that each firefighter has your back. these guys are family to me.

AUtUMn ALexAnDeR is a prizewinning feature writer and columnist with work published in both the United States and Japan. Autumn has done graduate work in the humanities. She has also worked as a researcher and advocate for comprehensive auto-safety legislation for the small of stature. She lists cooking and entertaining among her favorite interests.


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it was pointed out to me by a reader that, for health benefits, it was better to eat fresh grapes than it was to drink wine. My critic claimed i was just looking for an excuse to drink alcohol, that my use of exclamation marks suggested i was overly excited about alcohol, that i was going to turn into an alco-holic, and that my professional moniker (Wild Walla Walla Wine Woman) suggested i was evil and literally “wild.”

it was implied i probably wouldn’t substi-tute wine for fresh grapes if it meant i would have to leave the social wine “scene.” further, my critic suggested that even though it was my doctor who had recommended a glass of wine a day, i would not have gotten nearly as excited about this “prescription” if he had told me to eat a handful of grapes a day, instead.

also, i was informed that Jesus did not turn water into actual “alcoholic” wine (it was just grape juice), and there were several examples proved by my critic — and biblical quotes in-cluded on behalf of Christianity — to support these rather harsh judgments of me.

i know that in my lifetime i will never change someone’s closely held belief that drinking alcohol is evil, nor do i want to sug-gest that people turn toward alcohol for any health benefits, especially if they have already abstained from alcohol for most of their adult

lives.however, i am asking that we educate our-

selves and lose the judgments against those who do enjoy a glass of wine. the stereotype that all people who drink wine are “winos” and drunks is absurd. all in moderation, and seriously — this is the key — moderation with everything.

drinking an excess of any alcohol is defi-nitely “evil” (if we must use the word) if it means it is interfering with your leading a pro-ductive and (mentally and physically) healthy life, but so is prescription drug abuse. this form of substance abuse is growing, especially among our youths.

perhaps the naysayer’s focus is on alcohol and not prescription drugs because there are no biblical passages specifically regard-ing “prescription drugs.” Besides, drugs are prescribed by the doctor. it’s oK to pop that extra pill, right?

i am not a doctor, but i wish i could play one on tv. and speaking of tv, have you seen the onslaught of commercials for prescription drugs? these commercials always include vi-suals of healthy-looking people laughing and taking walks on the beach, and the sun is al-ways shining while the announcer in the back-ground is reeling off warnings about, and all

perhaps I am a glutton for punishment, because the last time I wrote an article about the benefits of wine for the health edition of this magazine, I received the very first hate mail of my very short writing career of seven years. but here I am, revisiting the subject.

rethinking drinking


Brix & Mortar / b y Catie mcIntyre Walkerwine


106302

105404 SL

2901 Old Milton Hwy, Walla Walla WA509-522-0200 or 1-800-259-WINE • www.baselcellars.com

Visitors Welcome to our Tasting RoomOpen Daily 10-4pm

Visit our Web-Site for a 360 Virtual Tour, Wine Shop & Events

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the possible side effects of these drugs. “don’t drive, don’t take with milk, avoid sunshine (especially if you are a vampire). do not take if you have kidney problems, liver problems, hang nails and freckles. if you notice symp-toms such as shortness of breath, bleeding out your ears or growing a third eye, hang in there and don’t stop taking the drug until you communicate with your doctor at your next quarterly appointment …”

i’ve never heard these kinds of fda warn-ings on commercials about wine.

alcohol, especially wine, has been used medicinally throughout recorded history; its medicinal properties are mentioned more than 100 times in the old and new testaments. as early as the turn of the century, there was evidence that moderate consumption of alco-hol was associated with a decrease in the risk of heart attack.

according to the Mayo Clinic, moderate alcohol consumption may not only reduce your risk of heart disease, but might reduce your risk of strokes, gallstones and diabetes.

however, it is important to understand that alcohol may not benefit everyone who drinks, and the addition of eating a healthy diet and exercising is an advantage.

the 2010 dietary guidelines for americans recommends (if you choose to drink alcohol) up to one drink a day for women or two drinks a day for men. examples of one drink include: beer, 12 fluid ounces; wine, 5 fluid ounces; and distilled spirits (80 proof), 1.5 fluid ounces.

as oprah Winfrey used to say after airing a controversial view point or show, “don’t y’all be sending me any hate mail now.”

once again, i am not advocating everyone should stop all prescription drugs or pound down a double margarita with a six-pack beer chaser every night. however, it is also important to note you can drink all the fresh grape juice you want, but it won’t necessarily make you wise and emotionally and spiritu-ally healthy, either.

i always try to find the positive when faced with any negative, and there was one thing i did learn from the hate mail: fresh grapes are wonderful and healthy! i especially enjoy them with a wedge of cheese and a glass of wine.

to your health, “physical, mental and spiri-tual.” May your grapes never be sour. CAtie MCintyRe WALkeR blogs at wildwallawallawinewoman.blogspot.com and is happy to report that her seven rose bushes, which she had declared dead in an earlier article, are now all alive and blooming.

wine <continued from pg. 16

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Vineyard Lane, off Mill Creek Road • Walla Walla, WA • (509) 525-4724Open Friday afternoons and Saturdays or by appointment

www.wallawallavintners.com

Walla Walla VintnersWalla Walla VintnersWalla Walla VintnersWalla Walla VintnersVineyard Lane, off Mill Creek Road • Walla Walla, WA Vineyard Lane, off Mill Creek Road • Walla Walla, WA (509) 525-4724 (509) 525-4724

Crafting exceptional Walla Walla Wines for 15 years.

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Bring lunch and enjoy a beautiful day on our patio!

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Named Best Tasting Room

“The tasting staff walks visitors through L’Ecole’s prize-winning lineup without pretense, a modest approach that’s refreshing.”

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Winery of the Year 9 consecutive years

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• A Washington State pioneering winery

• Estate grown wines certified sustainable & Salmon Safe

Open Daily10am – 5pm

Reserve Tasting & Tour Friday 2pm, 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

Est. 1983

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

Tasting Room HoursMonday - Saturday, 10 am - 4pmSunday 11am - 4pmOther times and private appointments available 866-486-7828

1736 JB George Road, Walla Walla 99362 northstar-merlot.com

Item #164 ©2007 Northstar Winery, Walla Walla, WA 99362

Other times and private appointments available

1736 JB George Road, Walla Walla 99362 northstar-merlot.com

Other times and private appointments available

1736 JB George Road, Walla Walla 99362 northstar-merlot.com1736 JB George Road, Walla Walla 99362 northstar-merlot.com

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Tasting Room opendaily 11am - 5pm

and by appointment.

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Cabernet SauvignonSyrah • Sémillon

Bruno’s Blend Red – and now offering –

Bruno’s Blend White

go to vapianovineyards.com for more information

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1. AMAvi CeLLARs3796 Peppers Bridge Road (509) 525-3541 www.amavicellars.com

2. BAseL CeLLARs estAte WineRy2901 Old Milton Hwy. (509) 522-0200 www.baselcellars.com

3. BeRgevin LAne vineyARDs 1215 W. Poplar St. (509) 526-4300 bergevinlane.com

4. BUnChgRAss WineRy151 Bunchgrass Lane (509) 540-8963 www.bunchgrasswinery.com

5. CAnOe RiDge vineyARD1102 W. Cherry St. (509) 527-0885 www.canoeridgevineyard.com.

6. CAstiLLO De feLiCiAnA85728 Telephone Pole Road Milton-Freewater (541) 558-3656 www.castillodefeliciana.com

7. DOn CARLO vineyARDBy Appointment Only (509) 540-5784 www.doncarlovineyard.com

8. DUnhAM CeLLARs150 E. Boeing Ave. (509) 529-4685 www.dunhamcellars.com

9. five stAR CeLLARs 840 C St. (509) 527-8400 www.fivestarcellars.com

10. fORgeROn CeLLARs 33 W. Birch St. (509) 522-9463 www.forgeroncellars.com

11. fOUnDRy vineyARDs 13th Ave. and Abadie St. (509) 529-0736 www.wallawallafoundry.com/ vineyards

Highway

12

2nd Ave.

1st. Ave.

125

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Mai

n St

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Rose

St.

Sum

ach

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Alder St.

Park St.

WHITMANCOLLEGE

Palouse St.

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4th Ave.

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Spokane St. Boyer Ave.

Rose St.

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12. fORt WALLA WALLA CeLLARs 127 E. Main St. (509) 520-1095 www.fortwallawallacellars.com

13. gLenCORRie8052 Old Highway 12 (509) 525-2585 www.glencorrie.com

14. gRAntWOOD WineRy 2428 Heritage Road (509) 301-0719 (509) 301-9546

15. L’eCOLe nO 41 WineRy41 Lowden School Road and U.S. Hwy. 12 (509) 525-0940 www.lecole.com

16. LOng shADOWs1604 Frenchtown Road (Formerly Ireland Road) (509) 526-0905 www.longshadows.com By invitation only. Requests accepted on a limited basis. Please call to inquire.

17. LOWDen hiLLs WineRy1401 W. Pine St. (509) 527-1040 www.lowdenhillswinery.com

18. nORthstAR WineRy 1736 J.B. George Road (509) 524-4883 www.northstarmerlot.com

19. PePPeR BRiDge WineRy1704 J.B. George Road (509) 525-6502 www.pepperbridge.com

20. ROBisOn RAnCh CeLLARs2839 Robison Ranch Road (509) 301-3480 robisonranchcellars.com

21. sAPOLiL CeLLARs15 E. Main St. (509) 520-5258 www.sapolilcellars.com

22. seven hiLLs WineRy 212 N. Third Ave. (509) 529-7198 www.sevenhillswinery.com

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14 1513

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23. sinCLAiR estAte vineyARDs 109 E. Main., Ste 100 (509) 876-4300 www.sinclairestatevineyards.com

24. sPRing vALLey vineyARD 18 N. Second Ave. (509) 525-1506 www.springvalleyvineyard.com

25. sULei CeLLARs355 S. Second Ave. (503) 529-0840 www. suleicellars.com

26. syZygy 405 E. Boeing Ave. (509) 522-0484 www.syzygywines.com

27. thRee RiveRs WineRy5641 Old Highway 12 (509) 526-9463 [email protected]

28. teRtULiA CeLLARs1564 Whiteley Road (509) 525-5700 www.tertuliacellars.com


29. tRUst CeLLARs 202 A St. (509) 529-4511 www.trustcellars.com

30. vA PiAnO vineyARDs1793 J.B. George Road (509) 529-0900 www.vapianovineyards.com

31. WALLA WALLA vintneRsVineyard Lane off Mill Creek Road (509) 525-4724 www.wallawallavintners.com

32. WALLA WALLA WineWORks31 E. Main St. (509) 522-1261 www.wallawallawineworks.com

33. WhitMAn CeLLARs1015 W. Pine St. (509) 529-1142 www.whitmancellars.com

34. WOODWARD CAnyOn WineRy11920 W. Hwy. 12, Lowden (509) 525-4129 www.woodwardcanyon.com

35. JLC WineRy425 B. St. (509) 301-5148

36. sAviAh CeLLARs1979 J.B. George Rd.

37. Le ChAteAU175 E. Aeronca Ave.

38. ReiningeR WineRy5858 Old Highway 12 509-522-1994

39. PLUMB CeLLAR9 S. First Ave. (509) 876-4488 www.plumbcellars.com

40. MAnsiOn CReek CeLLARs9 S. First Ave. (253) 370-6107 www.mansioncreekcellars.com

41. WAteRMiLL WineRy235 E. Broadway, Milton-Freewater (541) 938-5575 www.drinkcider.com

42. BLUe MOUntAin CiDeR235 E. Broadway, Milton-Freewater (541) 938-5575 watermillwinery.com

43. WALLA fACes216 E. Main St. 877-301-1181, ext. 2 www.wallafaces.com

Highway 12

E St

.

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Lockheed Ave.

Piper Ave.

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Mill Creek Rd.

Isaacs Ave.

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Highway 12 Last Chance R

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Airp

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ay

Grumman Ave.

Fairchild Ave.

Cessna Ave.

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.Lear Ave.

Douglas Ave.

Curtis Ave.

C St

.Republic Ave.

Ryan Ave.

F St

. Stinson Ave.

B St

.

Boeing Ave.

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A St

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ToWaitsburg,

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What’s behind Door Number Two?

featuring funky clothing, unique furnishings, wheels and artifacts that are just plain cool, Door Number two is the creation of san francisco Bay Area transplants Jessica Valentine Whiteside and Adam Whiteside, who bring their creative sensibilities and sense of fun to their vintage shop at 32 s. Colville st.

Jessica and Adam hope their store will be your first stop when you’re looking for something unique at a very attractive price. the store offers distinctive men’s and women’s cloth-ing and accessories — some newer, others truly vintage. Jessica also cre-ates one-of-a-kind hair accessories. the shop features home furnishings, not to mention vintage bicycles, tricycles,



W2WHAT’S NEW IN

by Diane reed / photos by Diane reedplaces

THERE’S ALWAyS SOMETHING NEW HAPPENING IN WALLA WALLA IF yOU kNOW WHERE TO LOOk …


613 N. Main StreetMilton-Freewater

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

We Care About Your Comfort

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pedal cars and tractors. the goal is to ensure the merchandise will always be fresh, funky and, most of all, fun. it’s one of those places you have to stop at frequently just to see what’s new.

adam was born in Manchester, england, and his wife, Jessica, hails from Manhattan. adam, a designer and builder, and Jessica, a personal assistant and project manager, made up their minds a couple years back to escape the endless hustle and bustle of the Bay area and fulfill their longtime dream of opening a vintage store.

they searched across the country for the cool-est town to locate in, and chose W². they liked the climate, location, the bustling wine and food scene, and the town’s strong sense of history and

culture. they were also impressed with the local artistic community — with so much creativity, they felt the fit was perfect. But, most of all, they say, “Walla Walla felt right and the folks — well, let’s just say y’all rock!”

Door Number Two32 s. Colville st., Walla Walla 509-956-9203 follow them on facebook

Open 11 a.m.-7 p.m. Monday, Wednesday and thursday; 11a.m.-8 p.m. friday and saturday.

places <continued from pg. 20

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NMLS#535927 / MLO#535927 •Corporate NMLS#3113 / Corporate WA Lic. #CL-3113

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• New pots and fountains in the Display Gardens

• New furniture, home accessories and Halloween in store

• Halloween Spook House• New shipment of trees and shrubs• Winter-blooming pansies and

ornamental kale• Christmas in the Cottage

BARKWELL’S


Eat your vegetables!

looking for a healthy and delicious place to eat downtown? the garden vegan Café offers a creative selection of salads, sandwiches, rice bowls, vegan baked goods, smoothies and raw juice. Who knew that such healthy alternatives could be so yummy!

owners luke Moore, Kelly lambert and Jack Whittington come to this new venture with hopes they can change the world. Moore main-tains veganism is “the single best thing we can do for our bodies and our planet.” So including “vegan” in the name of their restaurant was a conscious decision to normalize veganism by showing people just how tasty vegan food can be. they also wanted their new restaurant to be inviting to everyone who is health conscious, as well as to our valley’s adventist community.

the knowledgeable and friendly staff at the café is happy to explain the options for vegan, gluten-free, soy-free and raw-foods diets.

lambert (formerly of his garden in College place), whom Moore calls “the genius behind the menu,” has included sandwiches, sides, sal-ads, rice bowls, as well as vegan baked goods. Sandwiches include a caprese panini (tomato, mozzarella, spinach, basil and house pesto), a reuben (made with tofurkey corned beef and a “jam sammich” featuring organic peanut butter,

banana and raspberry jam. homemade soups, red bean and lager chili, and sides like tabbouleh and hummus, are part of the regular menu.

the selection of beverages is downright astonishing and includes organic teas, juices and fruit smoothies in a multitude of flavors — like “berry risqué,” “raspberry infatuation” and “peach play” — available “nude” or with soy milk/yogurt.

So forget about how healthy the café is, this is a restaurant for everyone — the food’s just that good. prepared with fresh, local ingredients in a creative and downright savory way, the gar-den vegan Café offers delicious fare that should make it a favorite of all of us, vegan or not. Moore, lambert and Whittington hope this is just the first garden vegan Café. they’d like to take their menu — and their message — to other places.

The Garden Vegan Café36 s. Colville st., Walla Walla 509-529-3169 www.thegardenvegancafe.com and on facebook

Open 10:30 a.m.-8 p.m. Monday through saturday and 10:30 a.m.-6 p.m. sunday


96575

19 North Second Ave, WW 509-529-0503

Hours: Monday-Friday 11-6 • Saturday 11-4 • Closed Sundays

Featuring Wines from the Walla Walla

Valley & the WorldVisit our Website

WallaWallaWineWoman.com

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Taste Wine Daily 1-4Live Music Every Weekend

A Tasting Roomand More

15 E. Main Street, Downtown Walla Wallawww.sapolilcellars.com


Where everybody knows your name

at public house 124, general managers Jim Sanders and Matthew price-huntington have put together a knowledgeable and friendly staff to ensure a comfortable dining experience, a place where everyone feels welcome. they want the pub to be a place where locals and tourists alike can gather to eat, drink and socialize. price-huntington has a background in restau-rant management and was previously the head bartender and lounge manager at the Marcus Whitman hotel & Conference Center. Sanders ran pete’s Ski Shop for 20 years in the same loca-tion as the new pub.

Chefs Chris teal (formerly sous-chef at Whitehouse-Crawford) and david ponti (for-merly sous-chef at the Marcus Whitman) select fresh, local ingredients whenever possible to prepare elegant and savory small plates as well as sandwiches and full entrees. if you’re look-ing for a light meal, you can choose from small plates like sautéed mushrooms and toast, asian chicken taco, or a cheese plate with fresh fruit and Marcona almonds. Sandwiches include fresh-ground hamburger on ciabatta bread, pork torta and house-made hot dogs. full entrées include rib-eye steaks, roasted chicken and branzino (sea bass).

the drinks menu is also enticing, with a wide range of exotic cocktails (including price-huntington’s award-winning rangpur 57), well drinks, local wines and northwest microbrews. price-huntington likes to be creative behind the bar, so watch for his special creations.

the décor of public house 124 is as stylish as it is warm and inviting. Brick walls, craftsman-style pendant lights and a fireplace surrounded by comfy chairs beckon you to get cozy. patio seating is available in good weather. the kitchen is open to view, and the eye-catching bar invites you to pull up a stool and stay awhile. a series of stunning black-and-white photos by Michelle Smith are displayed on the walls. the photos celebrate the valley and remind you this is a hometown pub.

Sanders and price-huntington plan to feature blues and rock musicians from time to time, so watch for upcoming offerings. if you haven’t already done so, stop by and introduce yourself!

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

Public house 124 general managers Matthew Price-huntington and Jim sanders, along with chefs David Ponti and Chris teal.

A Rangpur 57 is one of the special concoctions offered by bartender Matthew Price-huntington.

Public House 124124 e. Main st., Walla Walla 509-956-9695 follow them on facebook

Open 2 p.m. to midnight tuesday through friday and 11:30 a.m. to midnight saturday.

no reservations needed, except for large parties

places <continued from pg. 23

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Crocs • Unique Gifts • Lamps • Mirrors Clocks • Phrase Signs • Jewelry

Eclectic Home Decorations

Tues-Fri 10am-5pm • Sat 10am-4pm • Closed Sun & Mon 128 East Main • 509.529.2346 • byarrangement.com

Did you know?Jacobi’s has the best selection of savory Italian dishes in the valley?

Everyone’s treated like family at Jacobi’s. Affordable prices and

family atmosphere in Walla Walla’s

historic train depot.

Satisfy Your Appetite! “Buon Appetito”

DINE ITALIAN TONIGHT!

416 N Second • Walla Walla • 509-525-2677www.jacobiscafe.comReservations Encouraged!

& Catering

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TASTING ROOM

18 North Second Avenue Walla Walla, WA 99362

Hours: Thursday, Friday, Saturday

& Monday 10am to 4pm

Sunday 11am to 4pm

(509) 525-1506

WINeRy ANd VINeyARd

1663 Corkrum Rd. Walla Walla, WA 99362

Winery visits by

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springvalleyvineyard.com

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Rubberneckrubbernecking is what people do when there’s something interesting to look at; in this case, it’s a sound that has heads turning and ears taking notice.

dillin Stiffler’s gritty, low-down, open-tuning guitar-playing and lonesome vocals mix with the high-energy whirlwind of Calvin Bertinelli’s drumming to create a musical ex-perience that’s between a front-porch hoote-nanny and an old-timey punk-blues gathering.

We may be a couple thousand miles away from the hillocks and muddy waters of Missis-sippi, but the rough, raw, minimalist sound of the down-home duo rubberneck will have you forgetting there are no swamps in downtown Walla Walla.

While their expansive list of musical influ-ences includes the likes of r.l. Burnside, Bo diddley and fred Mcdowell, the real brain-child behind rubberneck’s sound is the portland, ore., duo hillstomp. after seeing them perform, Stiffler was inspired to take the punk-rock energy he knew from playing with other bands and incorporate it into a traditional delta-trance-blues sound.

personifying that organic, modified sound are Stiffler’s growly, running guitar lines and

12-bar shuffles, his occasional stripped-down, backwoods banjo picking, and consistently hypnotizing singing that are collectively ma-nipulated with such intuition and reverence as to suggest he’s come from another time and place and which never fail to earn a hoot, holler or scream from the audience.

Meanwhile, Bertinelli fleshes out rhythm after cyclonic, powerful rhythm, whether he’s beating on his jerry-rigged drum kit (which is made up of buckets, lids, old pans, a shoe duct-taped to a tambourine, and various other percussion materials), plucking the washtub bass, or scraping and strumming the rub-lite washboard. these combined skills and talents result in a self-proclaimed “diy, junk-box” band with a collection of “foot-tappin’ tunes.”

When you hear rubberneck perform for the first time, you’re transfixed by the un-restrained, unvarnished talent of these two young men, while the banjo and washtub bass have you saying to yourself, “i don’t know why i like it, or if i should admit to liking it, but i do.”

b y Janna Dotolo photos b y Colby Kuschatka

soundworthy

this ragtag twosome’s sound literally charms crowds in off the street — curious folks wanting to see with their eyes what their ears told them a few blocks back. Because, with all their mixed genre classifications — punk, rockabilly, hillbilly, blues, etc. — rubberneck is a rock ’n’ roll band, and that means these boys tend to get loud.

they each played the underground punk-rock scene in different bands throughout high school — Stiffler attending Mcloughlin high School and Bertinelli Walla Walla high School — but they only just combined their musical efforts in the winter of 2010. While they didn’t form to accomplish a specific musical goal, the simple, two-person collaboration provides them with more creative license and the free-

dom to play the music they like.Stiffler says, “We have a vision of how we

want our music to sound but, basically, we’re just two kids havin’ fun; we only play together cause we enjoy doing it.”

if spectators don’t dig deeper into rubber-neck’s approach, they can misinterpret them for a gimmicky band or a novelty because, in some ways, they have positioned themselves in an aesthetic and stylistic box, regardless of current musical trends in rock resurgence. But their creativity flourishes within these self-imposed limitations and constrictions.

from the crowd’s perspective, the simple arrangements and cool, unusual sounds only emphasize this band’s extreme talent. they’ve given new energy and new meaning to tradi-

tional notions of classic, bluesy, hillbilly music and made it valid and relevant to a contempo-rary audience of all ages.

With rubberneck, there are no gimmicks or stunts, just a genuine love for making music.

don’t think the band is completely ignorant of its effect on audience members, either.

Stiffler says, “We see that people are enter-tained by our music; they seem to enjoy hear-ing it as much as we enjoy playing together.”

So, as long as the audience continues to tap its toes, clap its hands, and generally just make the band feel welcome, rubberneck will keep on playing.

JAnnA DOtOLO is a freelance writer and live-music aficionado who lives in College Place. She can be reached at [email protected].

“WE HAVE A VISION OF HOW WE WANT OUR MUSIC TO SOUNd BUT, BASICALLy, WE’RE JUST TWO kIdS HAVIN’ FUN; WE ONLy PLAy TOGETHER CAUSE WE ENJOy dOING IT.”



b y elliot Laplante / photos b y Kimberly minerfashion

2back school

stylesmart

t’s time for back-to-school shopping. this year, look to up-

date your wardrobe — buy trendy staples, but don’t be afraid to mix the new with the

old! Our fashion editor teamed up with three fabulously fashionable back-to-schoolers to do just that. they shopped at Macy’s for their staple items and accessorized with goodwill “finds” and items from the existing ward-robes to achieve just the right mix of

new and old.

IContinued on pg. 30 >

Claire Clark

t’s time for back-to-school shopping. this year, look to up-

date your wardrobe — buy trendy staples, but don’t be afraid to mix the new with the

old! Our fashion editor teamed up with three fabulously fashionable back-to-schoolers to do just that. they shopped at Macy’s for their staple items and accessorized with goodwill “finds” and items from the existing ward-robes to achieve just the right mix of

new and old.

gRADe: fifthsChOOL: Prospect Point elementary schoolstyLe: sporty and com-fortablefAvORite BOOks: the harry Potter series

Achieve this look by pairing dark denim skinny jeans with a bold top. Claire completed her look with her own comfy flip-flops, a goodwill watch and a new shrug sweater. Claire thought this was the perfect back-to-school outfit: “the shirt is fun for school yet dressy enough to wear to church, and skinny jeans can go with anything!”




gRADe: secondfAvORite sUBJeCts: science and Basketball

fAvORite COLOR: “Blue – just like my dad!”

fAvORite BOOk: “skippyJon Jones”

Jameson is all about play — for boys like this, look for clothes that are stylish, yet durable. try distressed denims — they can handle lots of wear and tear and still look great. Jameson paired distressed denim jeans with a buttoned-up polo layered over a graphic tee and his own nike kicks.

fashion <continued from pg. 28

Jameson

Grindrod

gRADe: eighthsChOOL: garrison Middle schoolsChOOL OffiCe: secretarystyLe: trendy and fashionable

Lauren loves fashion and is always up on the latest trends. this fall, her favorite trend is the cropped jacket and long basic tops. Look for a cropped jacket that hits just above the hips and fits loosely. Lauren completed her look with a goodwill ribbon necklace and a bold ring.

Lauren Clark



lifestyles in the walla walla valley

33 Walla Walla’S fond of gran fondo Walla Wallans turn out to fight cancer, by foot, by bicycle, and by horseback.

36 the healing artS Cancer patients find release through painting.

42 Spirit, mind and Body The YMCA engages children on all levels.


Walla Walla’s fond of Gran Fondo

the gran fondo — providence St. Mary regional Cancer Center’s fundraiser for its pa-tient Special needs fund — is one of the big-gest — and most anticipated outdoor events.

“gran fondo,” which means “the big ride” in italian, usually is a mass-participation bi-cycle ride on scenic country roads. originating in italy, these events are also held all over the United States.

the genius of St. Mary’s fondo is that it in-cludes something for everyone — wine tasting, motorcycling, walking and horseback riding

— as well as bicycling. this year, the event’s seventh, organizers

have expanded its wine pairing on Main piece. there will be more restaurants, wineries and breweries participating, says Mardi hagerman, community resource nurse for the cancer cen-ter. “it’s a fun time for a good cause,” she says.

all proceeds from the event go to the can-cer center’s Special needs fund, which helps local low-income cancer patients with a wide range of needs that insurance and Medicare

two happy participants add some flair to their riding costumes before last year’s gran fondo.

By ROBIN HAMILTON Photos courtesy of PROVIdENCE ST. MARy MEdICAL CENTER

every year the Valley’s residents turn out by the hundreds for dozens of charitable events. Yet there is one that’s special to the hearts and minds of many, mostly because its beneficiaries are our loved ones, friends and neighbors who have struggled with cancer. he

alth

when seconds count & minutes matter

WALLA WALLA GENERAL HOSPITAL

wwgh.com/er

105941



may not pay for.for ruth haskett, this fund has been a

lifesaver. haskett thinks she was diagnosed with breast cancer in 2002 — she suffers from “chemo brain,” a common by-product of chemotherapy treatments that makes one’s memory less than sharp. “i’m pretty sure i had my surgery in 2005. i’ve had chemo and radia-tion — a lot.”

haskett has had to deal with more than surgery, radia-tion and chemother-apy. She lives on a meager amount each month — $791 in disability and $131 in food stamps — and were it not for this fund, haskett says, she wouldn’t be able to get from her lexington, ore. home to Walla Walla. in addition to money for transportation, fund administrators have pro-vided her with food vouchers to make sure she has enough food to eat each month. She has stayed at the hospital’s herring guest house during her many treatments.

having cancer is tough enough, she adds, without having to worry about getting to your treatments, where you’ll stay when you get there and whether you’ll have enough to pay for medications or even food.

“i am eternally grateful for the Special needs fund,” she says. “i only hope people continue to give generously so others have the same sup-port.”

the cancer center’s team includes hager-man, social worker Barbara Bates and laurie Cochran, coordinator of the Community Breast Center who is a registered nurse certified in breast cancer care.

along with many of the Center’s doctors and nurses, hagerman says, “We sit down and dis-cuss what we’re going to do with each particular patient. We really are advocates for them.”

there a so many people in the Walla Walla community who help the cancer center, she says. from Jan Corn, a local hairstylist who helps get female patients through the tough part of losing their hair, to rep. Maureen Walsh, who, along with her late husband, Kelly, had participated in the event since its premiere in 2004.

that event was less than auspicious, hager-man said laughing. “it poured buckets of rain and we only had 30 participants.” But she didn’t give up and each year the fondo has grown.

ruth haskett

<continued from pg. 33

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If you gothe gran fondo is sept. 24. All of the events except for the horse ride begin at the Walla Walla Community College Dietrich Dome. All events are half-price for cancer survivors.

Bicycle ridesthe cruSh: A 22-mile bicycle ride led by Dr. Michael Breland through our local wine country, with optional stops at wineries. Registration is at 8 a.m. and riders depart at 9 a.m.

the midi cruSh ride: A 35-mile ride looping through hwine and wheat country. Registration is at 7:30 a.m. and departs at 8:30 a.m.

the gran fondo: a 60-mile ride through farmland, orchards and vineyards. Registra-tion is at 7 a.m. and departs at 8 a.m.

motorcycle tourA 100-mile motorcycle tour through the foothills of eastern Washington. Registration is at 8 a.m. Ride departs at 8:30 a.m.

Walk of StrengthA 2.5- or 4.1-mile walk along Mill Creek. Registration begins at 10 a.m. Walk starts at 10:30 a.m. Well-mannered dogs on leashes are welcome.

horseback rideBring your own horse to Bennington Lake near Walla Walla Community College and take a 1.5-hour ride around the lake. Regis-tration begins at 9 a.m. Ride starts at 10 a.m.

oktoberfest-style lunchWalla Walla sweet Onion sausages and a drink will be served at 11:30 a.m.

raffleA quilt raffle will be held at 12:30 p.m. with all proceeds going to the Patient special needs fund.

pairing on mainA special food and wine event will be held in Downtown Walla Walla at 6 p.m., with music provided by Johnny no Land Band.

registration$40 per person or $65 for families (parents and children under 18)

$25 per person for groups registering with 10 or more participants.

Registration forms are available at www.smmc.com, in the Providence st. Mary lobby, and on site at the gran fondo. Registrations are accepted up to the start of each event.

informationContact Mardi hagerman at 509-522-5783.horseback riders hit the trail at

Bennington Lake during a recent fondo.

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By MARGARET JAMISONPhotos by MARGARET JAMISON

What if you painted a painting without caring what it looked like?

What if you started a painting without plan-ning its outcome? What if you painted spontane-ously, without analysis or judgment?

losing the inner critical voice that says, “that’s good, that’s bad; i like, i don’t like,” and painting for the sheer experience of put-ting brush to paper is the ultimate objective of “Creative expressions,” a painting program for cancer patients and caregivers at providence St. Mary regional Cancer Center.

although “Creative expressions” classes, which use the arts for healing, are to be found at many hospitals nationwide, the impetus for starting one at St. Mary came from Barbara Bates, the center’s oncology social worker. the program helps people find a different kind of inner voice.

the class at St. Mary is loosely based on the ideas of Stewart Cubley, founder of the insti-tute for art and living in fairfax, Calif., and co-author of the book “life, paint and passion.”

Bates was introduced to the concept of “pro-cess painting” at one of his workshops, and it fit exactly her vision for St. Mary — a setting in which cancer patients and their caregivers could experience a spontaneous emergence of form and color, focusing only on the act of painting, rather than on any subject matter, technique or product.

With a grant from the lance armstrong foundation that paid for all materials — ea-sels, brushes, gallons of tempera paint and large sheets of heavy paper — the initial classes began in october 2008 in the activity room in the transitional Care Unit of the hospital.

the classes have since moved across the street to the nativity room at St. patrick’s Church —

The healing arts


which donates the space for the weekly three-hour sessions —and generally run about six weeks.

treating cancer, as opposed to treating other diseases, presents a unique situation in which the intense treatment can seem worse than the disease, and the threat of its recurrence is ever present.

those who share this experience often find a sense of safety with each other, despite a mix of ages, genders and backgrounds. painting to-gether, they empower and encourage each other and can find insight and inspiration from each other’s work.

Some participants may be undergoing treat-ment, some are long-term survivors, some are family members or caregivers; all affected by cancer, they share a desire to experience the power and joy of creation, which can be found even in the darkest of times.

people often begin a session with perfor-mance anxiety and a host of irrational fears — fear that they’re not “artistic,” fear of looking foolish, fear of not being “good enough,” fear they won’t like what they paint. often, they haven’t painted since grade school and are anxious about what to do. it can be frightening, this idea of just letting yourself go with paint and paper, especially for adults. people are used to seeing — and wanting — a product (and a pretty one,

Ages, genders and backgrounds vary as much as the disease and treatment protocols, and the program is of equal value to all.

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above: Creating without judgment allows people to paint with a childlike freedom.opposite page: A cancer diagnosis can cause a patient to feel frightened, isolated and angry — sometimes expressing those feelings in an artistic way can help.



<continued from pg. 37

at that) for their efforts. it’s very difficult to turn off the judgmental voice and let go of conscious control; this can make it hard to get started.

the best place to start may well be in just ac-knowledging exactly that anxiety and painting what it feels like. it could feel like red swirls or black blobs or a sheet of paper filled with eyeballs.

as people become familiar with their own in-ner vocabulary — as well as with the paints and brushes — they can begin to access images that appear out of their own deep unconscious, rather like the images of dreams. the more they can let go of critical assessment and simply allow the paint-ing to have its own life, the more deeply they can go on their own psychic journeys.

although the goal is not to make meaning or narrative from these images, people often recognize parts of themselves they had forgotten, neglected or downright rejected. inner demons often dissolve when exposed. this can be very powerful medicine.

one current participant says, “i wasn’t able to come to this class while i was in treatment several years ago, but now i’m reaching back to things i had put out of my mind and finding them not so scary.”

another says: “this is the best thing that has ever happened to me. i wouldn’t want to miss a day because i know something will come out, and i can return home a little bit healthier. it’s been very cathartic.”

“process” painting is about exploring the un-

known, letting the spontaneous imagination out of the cage constructed by criticism, and treating the inner life seriously and with respect. to quote Cubley, “life gives us the seed; the artist’s job is to make sure it will grow.” the “Creative expres-sions” class provides the garden for that growth.

MARgARet JAMisOn is an artist and writer living in Walla Walla. Contact her at [email protected].

After a painting session, participants discuss their experiences, share insights, and support each other in a non-judgmental setting.

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Spirit, mind and body

Spirit

Justin Buley gives kylea Mcvey, 10, a few songwriting tips.

Mind

Cooper Bolduc, 13, Jackson Baldwin, 11, and Jack Bolduc, 11, take part in a moviemaking class offered at the yMCA.

body kimi “Purl slam” schroeder teaches

roller derby to youngsters.

At the Walla Walla YmCA, kids can participate in new classes and activities that help them grow spiritually and mentally — as well as physically.

Photos by COLBy kUSCHATkA

From


Music: The Language of Understanding, the Language of the Spirit.

By JUSTIN BULEy

When we listen to music, we not only hear it, but we feel it in our hearts. to create music is to unlock a universal language, a language that speaks to the spirit in all of us. activities like yoga, meditation, sports, art, dance — anything that allows you to create in a timeless state of passion and fo-cus — lets you develop spiritually.

Songwriting is one of the best avenues for personal growth, and through the medium of music, you can connect with your audience and create a sense of understanding. the best part of music is that years of training aren’t necessary to reap benefits. here are some ways you can kick start creating your own music:

● take some time every day to write in a journal. What you write doesn’t have to rhyme, but it is good to try to write in meter. Simply creating an underlying rhythm while you write down your thoughts is surpris-ingly musical and entertaining.

● try writing in haiku form: use five syl-

lables in the first line, seven in the second line, and five in the third line. give your poem a nature theme; you can make dozens of them within minutes, sing them out to a tune that you know.

● as you’re driving, pick out some signs of local businesses, and think of how a catchy jingle might go. this exercise is very effective at sparking creativity. you can think of all of the products or services the business might offer, and how they might be advertised. then, drumming a thumb on the wheel and picking out just a few words to hum along with their name can make for a fun activity while running errands.

Exercise Your Mind

By JENTZEN MOONEy

When people think of the yMCa, physi-cal exercise is usually the first thing that comes to mind. We all know how staying physically fit is good for the body, but we tend to forget how it’s good for the mind as well.

for a long time people thought brain development ended with childhood, but scientists have found the brain continues to develop even as we age, and environment makes a huge difference.

Something as simple as using our non-

dominant hand when using a computer mouse, driving a new direction to get to a friend’s house or visiting a new store en-courages our brain to grow and build new pathways.

during physical exercise, focusing on movement, form and breath, encourages a mind-body connection and keeps our minds growing.

Since the birth of video games, con-troversy has surrounded their merit and value. Many people question what are they good for, beyond entertaining children and teens. But times have changed, technology developed and with it the types of available video games and applications. games have blossomed into many forms, branching into

health and fitness games like Wii fit, Brain age and lumosity.com. these take video games into a new realm, engaging mind and body in activities. the great thing about these games is they are fun for all ages.

the technology learning Center at the Walla Walla yMCa is not a passive space for web surfing and facebooking, it is a place with tools to exercise mental health and creativity for all ages. Much like a fitness room is a space to encourage physical ex-ercise, the technology learning Center is another aspect of the yMCa encouraging mental health. With upcoming classes such as the Kids’ news Club, genealogy, robotics and Movie Special effects, the minds of kids and adults are sure be stimulated.

Roller Skating Does a Body Good

By kIMI “PURL SLAM” SCHROEdER

roller skating has been a positive physi-cal experience for me and i knew there had to be others out there who, like me, never

found the right sport or exercise to motivate them. i wanted to help people discover their inner-skater.

this desire came to fruition when i started teaching beginning roller skating and junior roller derby to young girls at the yMCa.

it is with pure joy that i now get to watch these girls evolve into young athletes. the 7-year-olds skate and do laps alongside the

15-year-olds. the 3-year-olds learn to find their center of gravity and balance with their 6-year-old classmates. they work together and encourage one another to try their best. i suspect i may have transformed future “couch potatoes” into lifetime ath-letes. the evidence shows on their faces as soon as i announce it’s time to play “Queen of the rink!”

roller skating — it does a body good.

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“thou hideous muddy-mettled Jack-a-nape!”“thou wanton rump-fed canker-blossom!”“thou prating pinch-spotted moldwarp!”Slap, slap, slap!

thus began the second day of my return to ninth-grade english class at Walla Walla high School, where members of the Seattle Shakespeare Company were in residence for their fourth annual weeklong workshop on the

world and works of the great english poet and dramatist. (a two-day residency was offered a week later to seventh-grade english classes.)

the first day had begun with an introduc-tion to the man, his historical period, language, and the plot, themes and characters of “romeo and Juliet,” the play students would see at the end of the week. actors embedded in every ninth-grade english class in the area — from touchet to Waitsburg, in public and private schools alike — were providing kids with the most effective educational environment possible — learning through multiple senses and physical interaction with the material.

at first, the kids were having none of it. the residency began on the first day back

from spring break, and the weather was cold, rainy and energy-depleting. i watched damp students straggle into terry Willcutts’ 8 a.m. class wanting nothing more than to go back to bed or catch up with friends they hadn’t seen in a week.

an electronic bell finally corralled them all for the announcement they would be learning about Shakespeare that week from the group of strangers who were waiting near the door.

Seriously? Shakespeare?a few of the students had never even heard

of him, let alone read one of his plays. Most knew only that some kissing would be in-volved in this particular play. they had low expectations.

b y margaret Jamison / photos b y margaret Jamisonart at large

Practicing the stage slap; the victim must react and also make the "nap," or slapping sound.

bill’s excellent adventure Shakespearean actors capture the hearts and minds of high schoolers


debra Wright’s 9:30 a.m. class had a similar reaction, although her students were consid-erably more awake. the tough nuts were easy to spot — hugging the periphery of the room, arms wrapped around their chests, shunning eye contact, refusing to be so uncool as to ac-tually participate in a discussion about iambic pentameter.

But the actors are nothing if not pros, and they came loaded with an arsenal of theater games and exercises that instantly engaged the kids in physical activity.

Using no language at all, they first demon-strated “statues,” in which one partner sculpts the other into a gesture conveying a theme or emotion. this gave rise to some laughter and the ice began to crack a bit.

Student pairs were charged with embodying themes central to “romeo and Juliet,” themes like conflict and confusion and love and death. girls giggled and boys groaned, but the task was carried out, the ice continued to break, and students had their first inkling of what this play might be about.

they finished the morning in teams, staging tableaux — physical pictures that use only an arrangement of static bodies, gestures and facial expressions — to dramatize a few lines from the prologue to the play.

in little more than one hour, students had gone from relative ignorance of Shakespeare to physical engagement with his words. it was quite a leap.

the second day got off to a more energetic start, as it involved colorful insults and stage-fighting techniques of slapping, choking and hair-pulling. (the first scene in the play is, after all, a gang fight.)

Clearly, if you want to get and hold the at-tention of teenage boys, include some fighting in your lesson. as the actors demonstrated some energetic fisticuffs, i could see students champ-ing at the bit to learn this bit of stagecraft.

the girls were a bit tentative at first, learning how to fake a slap, but the boys got right into the choking and hair-pulling like natural actors. they were, of course, cautioned not to exhibit these techniques anywhere else at school.

“We were only practicing our Shakespeare” would probably not have held much water in the principal’s office.

there is much in Shakespeare that is not obvious to modern audiences, particularly to audiences comprised of ninth-graders who are unfamiliar with his work. What other details about “romeo and Juliet” might engage kids during the upcoming performance?

the “star-crossed lovers” were, after all, just teenagers themselves, so understanding the nu-ances of flirtation and the necessity of sneaking behind their parents’ backs was another logical tack to take.

try bowing and curtseying while imagining your entire middle section tightly bound in a corset. Can you impress the one you are about to

Actor Damian Peterson supervises hairpulling.


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art at large <continued from pg. 43

students begin the Pavane with actors Richard sloniker and Damian Peterson leading the way.

dance with without gasping for air? it’s quite an art. So is knowing how and when to make eye contact, how to offer and take a hand, what you may say and how you may say it, whom you may dance with, and which dance of the evening will get you the farthest.

these are the social underpinnings of ro-meo and Juliet’s first meeting, the strictures that led inevitably to their tragic ending. Students had no difficulty relating to feel-ing unfairly limited.

the most magical moment i witnessed all week, was when Mr. Willcutts’ class danced the pavane — which students would see in act i, Scene 4 — in utter silence, all kids completely focused and moving in unison to renaissance music, even through some awk-ward pairings.

Mrs. Wright says sophomores whom she has taught the previous year as freshmen always come back to visit on dancing day, a testimony to the imprint this leaves on the

kids listen attentively in a discussion about acting as a profession.


kids’ imaginations. they can be seen around campus doing this stately dance for several days after the program is over.

Working in pairs on partner-observation exercises and some of the play’s more romantic dialogue created some major awkwardness on the last day, which then raised questions from the kids about what it’s like to be an actor and have to do a lot of this.

the issue of stage-kissing came up more than once, usually raised by girls. the boys were more concerned about the custom of men playing women’s roles, having to dress in drag and speak in falsetto, as one of the actors was preparing to do for the final performance (with a limited cast of six, actors were doubled up on roles).

Students began to understand that acting is more than their romantic vision of being a movie star. it’s hard work over long hours, requiring concentration, constant practice and learning, with no guarantee of employment.

the fifth day of the program presents an ab-breviated performance to all the participating classes, who fill the Wa-hi auditorium twice. although these SCC traveling productions visit some 40 schools statewide each year, Walla Walla is the only area where the four-day residency occurs.

and it makes a big difference to the kids. every student can connect to the play through his or her direct involvement with it during the week and also through the relationship with the actors who worked in their classrooms. it can be a profound experience.

after the performance, one of the tougher girls ran to Carolyn Marie Monroe (Juliet), hugged her and said, “i never thought this could be so real. i’m sorry Juliet had to die.”

patrick allcorn, who taught at lincoln high School, said, “the students were very guarded at first, but by the end of the week i had knocked down a few walls. Students who wouldn’t make eye contact or answer simple questions on Monday were up and dancing elizabethan-style on Wednesday. and after the show on friday, a few came up and hugged me. it was truly an unforgettable moment in my life.”

So, when the answer to the inevitable ques-tion “What did you learn in school today?” is “oh, how to insult people and slap them around,” it must be Shakespeare week. this is a good thing.

MARgARet JAMisOn is an artist and writer living in Walla Walla. Contact her at [email protected].

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So this guy walks into a bar and says …

hmmm … no, that’s not how the story began.

it was a dark and stormy night …no, the night may have been dark, but it

wasn’t stormy. So this guy walks into a party, spots a fire-

place insert sitting off to one side, and says to the host, “how about trading that fireplace insert for a packard?”

the host thinks for a minute and, having no idea of the model or condition of the car, says, “Sure.”

and that’s how a blue, almost black, 1940 packard Standard eight four-door sedan ended up going home with terry Keller.

the day after the party, terry drove to touchet to see his new acquisition. only when

the packard and the ‘Goddess of Speed’: reunited at last

this chrome goddess, which serves as the radiator cap, was the last piece of the puzzle. keller found it on eBay 25 years after he rebuilt the car.

b y rick Von Samson / photos b y Joe tierneypastimes

terry keller's 1940 Packard standard eight was in pieces when first they met. now the car regularly transports newlyweds and wine-tasters around the valley.


the new owner of the fireplace insert slowly opened the barn doors to give terry his first look at the car, did he realize he should have asked the following, all-important question the previous night: “What condition is it in?”

terry had long thought of owning a pack-ard. he wanted to be “the man” in the packard Motor Car Company’s motto: “ask the Man Who owns one.”

But there, in the filtered barn light, sat a body with doors and fenders and sheet metal scattered and askew, chrome stashed elsewhere, eight pistons in various places. it all added up to about 85 percent of a 1940 packard.

the old packard had been rescued from the

touchet river and disassembled in prepara-tion for restoration. among the missing 15 percent was the iconic hood ornament, “the goddess of Speed.” the ornament normally graced the leading edge of the hood atop the radiator on all contemporary models.

it took 25 years for terry to locate an af-fordable hood ornament and reunite it with his model.

Between 1986 and 1988, the packard under-went a frame-off, after-hours-and-on-weekends restoration in the back of Carroll adams trac-tor Company (now owned by Blueline equip-ment Co.). Countless hours from terry and


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pastimes <continued from pg. 47

fellow employees and friends resulted in a like-new packard returning to the road in 1988.

after terry had recovered from his first view of the car in the barn, he’d loaded the packard and headed back to Walla Walla. in his rearview mirror, the wafer-thin rusted fenders had fluttered in the wind like fragile leaves on a tree in late autumn.

it had taken don deccio all his skill to get the packard’s metal back into health, and then he had applied the two-tone root-beer-brown-and-tan paint scheme he told terry had to go on the car. period. no discussion.

looking at the car today, one would never know it had once rested in the touchet river. once completely restored, the car became a consistent blue-ribbon winner in local car shows and parades.

then, after terry became known as debbie Keller’s husband, it transitioned into what blue-ribbon winners often become, an enjoyed and valued “driver.” With that title, the pack-ard has been driven as far as lewiston with the Walla Walla historic auto Club.

about the goddess: after 25 years with a generic radiator cap, the Kellers finally found an appropriate radiator ornament, part # 311995, on eBay.

the chrome goddess with arms stretched out in front of her holding a chrome tire was missing the glass insert aft of her body. With the assistance of image Smart Sign Co., the missing etched glass was replicated, and now the packard and the goddess have become one again.

today terry works for Blue Mountain ac-tion Council, debbie works for Bill and loretta Singer at the Chevron food Mart, and “polly”

the packard assists with local wedding trans-portation and will soon be chauffeuring wine tasters around the valley as an integral part of the Kellers’ newly developing sightseeing company.

the next time you see terry, be sure to “ask him” … he’ll know what you’re talking about.

RiCk vOn sAMsOn is a freelance writer who lives in Walla Walla. He can be reached at [email protected].

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keller’s Packard has a split rear window, rear seat vent windows and Packard script on the bumper.


where in walla walla?

Clue

on the way to Camp Kiwaniis, one may spot this old barn adrift in a field of ready-to-harvest wheat. name the road.

Last month’s clue

Just down the street from the Washington odd fellows home, this cheery fellow greets passersby.

Last month’s winners

Answer

the gargoyle resides at the front of the home at 714 Boyer ave.

Contest rulesif you have the answer, e-mail 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.

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b y Karlene ponti / photos b y Greg Lehmannew digs

roll up your sleeves and dig in — that’s the attitude of richard and Karen Heinzman. When they decide on a project they jump in and go for it.

the couple purchased their home at 520 Stone St. in 1991. they had to do some quick remodeling out of necessity when the base-ment flooded that year. however, more serious updating was done this past year.

“i had a plan,” Karen says. thousands of wheelbarrows of dirt and

months later, they have a new sunken patio that extends from the basement into the backyard.

Karen says she doesn’t go to the gym — her workout is in the yard. the labor was done primarily by the family, so they got to spend quality time together, shoveling and haul-ing dirt.

the recent changes have given the 1958 ranch home qualities of a craftsman-style cottage. the home is on two levels, the main

floor and large, finished basement. it has two-and-a-half baths, three bedrooms and a home office for Karen’s businesses, Sign deSigns and Kh renovate.

the downstairs living area is her favor-ite part of the house. it’s relaxing and very convenient.

“With the comfortable couch and tv in the living room and the new sunken patio right outside, from there i can go right out to the

garden,” Karen says.the couple enjoys entertaining, so they do

quite a bit. Some of their gatherings are large, like their annual Christmas regatta, which last year included a sit-down dinner for 61. Changes to the home had to accommodate the ebb and flow of large numbers of people.

part of the inspiration for the project came from two wedding rehearsal dinners they were going to host. they needed a more defined area

transformation in record timethe home of Richard and karen heinzman at 520 stone st. offers plenty of space for entertaining, both indoors and outside.

the sunken patio combines the best of outdoor living with quick access to the family room downstairs.


for outdoor socializing, so the new deck and sunken patio fit the bill.

“We worked on it from January to the first week of June, almost every day after work,” she says.

they were getting lots of family time, exer-cise, as well as getting the remodeling done. Because of the upcoming weddings, the pres-sure was on. it had to be perfect, and accom-modate plenty of guests, Karen says.

they also decided some of the interior need-ed a new look, including the wood moldings, door and window frames. they added larger baseboards and changed to flat wooden doors, then brightened and freshened the look with white paint, says Karen.

repurposing items is practical and usually less expensive.

“you’ve got to work with what you have,” she says.

She has a white cast-iron sink in her garden shed she got from someone who didn’t need it anymore. in addition to her knack for reusing and salvaging things, she loves interior design.

“i love natural colors. there’s no blue, pink or purple in here,” she says.

She’s used her practicality in all the proj-ects.

“Beadboard in the basement covers a mul-titude of sins,” she says.

it’s a fashionable and simple way of finish-ing areas that need an extra touch.

in the basement hallway, two rows of wain-scoting display family photographs from the late 1800s up to present time.

Because of their experience with the flooded basement in 1991, they made sure the sunken patio had a sturdy retaining wall and proper plumbing for drainage.

“i never want to have a flooded basement ever again,” she says.

the location and structure of the patio and retaining walls offer plenty of shade and protection, so outdoor living is much more comfortable in all kinds of weather.

these home projects combined their way of life, loving the outdoors and entertaining, with their skills in design and construction. the result is an upgraded patio for outdoor gatherings that gets constant use.

they are considering a remodel of the kitchen, but that is at least five years in the future, she says. and recuperating from this last group of projects might be in order.

kARLene POnti is the Special Publications Writer for the Walla Walla Union-Bulletin. She can be reached at [email protected].

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above: Most of the work for the patio and landscaping was done by the family in preparation for two family weddings.Below: A fireplace adds to the cozy room, all in natural tones.


earl and Sandi blackaby, 1492 Havstad Drive, seek the comfort and quiet of the garden.

“it’s relaxing for me and it’s good exercise. there’s always something to do,” earl says.

there’s also a family history connection with the garden, the lineage and personal stories associated with the plants. plants here may have been seedlings from his par-ents’ garden, or from a friend. the oak trees are from seedlings from his father’s garden. and those trees came from an acorn from the Queen of england’s garden. Many things here have a history.

“the walnut trees are from my dad’s yard. the aspen trees are from a friend’s yard,” earl says.

he also has poppies with a personal his-tory. one day, he and a friend in first grade in ontario, ore., threw poppy heads at each other. in the years to come, the poppy seeds they had thrown grew in a vacant space be-

every flower, every tree tells a story

Phlox subulatum (purple flower) and Potentilla.

gaura Coreopsis

by Karlene ponti / photos by Colby Kuschatkasecret gardens


tween buildings, right where they had landed during the fight. they have grown wild there for years and on a visit to his dad he picked up some seedlings. now he has heritage poppies in his garden.

the couple also grows thornless raspber-ries, and they have given many starts to others. So the garden’s history continues.

“We’re always out there, digging and fid-dling around,” he says. “don’t bend over and pick something up unless you’re going to keep picking at it.”

it’s a tremendous amount of work, and they enjoy it but they also called in the profession-als. Blackaby says proscapes does a fabulous job with the lawn and garden.

“Sandi and i have two goals: Keep pick-ing at it. and Big Blue, the garbage can, fill it every week.”

he has advice for the novice gardener: don’t plant things too close together, such as hedges. Be patient, they’ll grow together and it will be much healthier in the long run. and remember, gardening is about having fun. this is evident when social events move outdoors.

“as a kid, i had an aquarium with fish. now i have a pond with Koi,” he says.

the patio and deck are large enough for groups and small enough for private conversa-tions. there are plenty of places to sit, relax in solitude, such as a small, dark blue table and chairs in a lush part of the garden.

he loves the variety in the garden. Some trees, some flowers, vegetables and large areas of lawn.

“it’s Mother nature. it’s beautiful. i guess my favorite would be the blue grasses. they’re tall and they blow in the wind. We have some tomatoes, but we have rabbits out here and they like to gnaw on things. We had some beans in the past, but the rabbits got them.

We’re going to try some corn this year.”the view from the house to the garden is

peaceful green. Blackaby says from the back of the yard, it provides another view, across the field and to the Blue Mountains. it’s about balance and a new perspective.

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Aug. 31-Sept. 4Walla Walla Fair and Frontier Days brings world-class entertainment, arts & crafts and carnival rides. An outdoor concert, featuring The Band Perry, Joey + Rory and LoCash Cowboys. Events include a demolition derby and Friday, Saturday and Sunday evenings there’s rodeo. Walla Walla County Fair-grounds. Details 509-527-3247.

Sept. 1Thursday means Open Mic Night, 7 p.m., Walla Walla Village Winery. Details: 509-525-9463.

Open Mic Night, 7 p.m. Walla Faces Tasting Salon. Details: 509-876-1444.

tHrougH oct. 9New exhibit: American Cowgirls! Learn about the women of the West, the women who ranched, farmed and starred in the rodeos. Tamastslikt Cul-tural Institute, Pendleton. Call 541-966-9748.

Sept. 2The First Friday Artwalk gets you into the area’s many galleries. 5-8 p.m. Visit artwalkwallawalla.com.

Sept. 2-3The Wildfire hosts music on Fridays and Saturdays. Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Live music every weekend. Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

The Red Monkey Downtown Lounge hosts music on the weekends. Details: 509-522-3865.

Sept. 3-4

Every Saturday and Sunday, there’s a concert at the Downtown Farmers Market. So there’s plenty of music to accompany your shopping. 9 a.m.-1 p.m., each weekend, Crawford Park, Downtown Walla Walla. Details 509-520-3647.

Sept. 4Every Sunday through October, Living History in-terpreters portray the people of the past. 2 p.m., Fort Walla Walla Museum. Details 509-525-7703.

Sept. 5Open-Mic Mondays at Vintage Cellars. Details: 509-529-9310.

Sept. 7Brighten up Wednesday with some music at the Walla Walla Wine Works, 7-9 p.m., Downtown Walla Walla. Details: 509-522-1261.

Sept. 9-11The Columbia County Fair in Dayton brings together lots of exhibits, barbecue, demo derby. Details 509-382-4825.

Sept. 9-10Wheelin’ Walla Walla brings everything automotive to Downtown Walla Walla. There’s a classic car show on Main Street, a Friday night cruise and a Saturday night street dance. Details 509-529-3558.

Sept. 10See some of the area’s most beautiful ponds and gardens on the annual Hospice Pond and Garden Tour. 9-5 p.m. Ticket booklet includes a map. De-tails 509-525-5561.

Sept. 10-11

Annual gem and mineral show hosted by the Mar-cus Whitman Gem and Mineral Society. 10 a.m., Walla Walla County Fairgrounds. Details 509-529-3673.

Sept. 14-17The annual Pendleton Round-Up and Happy Canyon provides rodeo action, entertainment and colorful regalia. Details: pendletonroundup.com.

Sept. 16-18The annual Walla Walla Quilt Festival gives you the opportunity to see quilts and attend workshops, demonstrations and participate in an auction. 10 a.m.-5 p.m., Walla Walla County Fairgrounds. De-tails 541-938-6130.

Sept. 17Learn about the art and process of spinning and weaving at the annual Sheep to Shawl event at the Kirkman House Museum. Details: 509-529-4373.

The YWCA benefit dinner. 6 p.m., Walla Walla Community College Conference Center. Details: 509-525-2570.

Sept. 17-18Colorful costumes and fun, annual show features many riding styles, classes and age groups. Eddie MacMurdo Horse Show. 9 a.m., Walla Walla County Fairgrounds. Details 509-529-4067.

Sept. 17-18Exciting racing action at Walla Walla Drag Strip. Middle Waitsburg Road. Details: 509-301-9243.

Sept. 18Pioneer Fall Festival. The annual celebration in-cludes a barbecue of real buffalo burgers in a his-toric setting. 11 a.m., Bruce Mansion, Waitsburg. Details: 509-337-6287 or 509-337-6157.

Sept. 22-oct. 31 Find your way through the Corn Maze. Thursday-Sunday, 853 Five Mile Road. Details: 509-525-4798.

Sept. 23, 24, 30The comedy “God’s Favorite,” by Neil Simon is presented by The Little Theatre of Walla Walla. Details: 509-529-3683.

Sept. 24The Gran Fondo includes a variety of events, includ-ing walking, horseback riding and cycling to benefit cancer programs at Providence St. Mary Medical Regional Cancer Center. Details: 509-522-5783.

Enjoy fresh Pacific salmon cooked over an Alder-wood fire. Fundraiser sponsored by the Waitsburg Commercial Club. Must be 21 to attend. 6:30 p.m., Community Building, Waitsburg Fairgrounds. De-tails: 509-337-8849 or 509-337-6371.

September 24-25Enjoy the annual Alpaca Farm Days Open Farm. Great food, farm store with clothing, accessories, stuffed animals, rugs and more. 11 a.m- 4 p.m., Wheatland Alpacas, 2010 Stovall Road. Details: 509-526-4847.

Sept. 27Walla Walla Symphony. Enjoy the symphony’s first performance of the new season. Cordiner Hall, Whitman College. Details: 509-529-8020.

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