August 2011 Lifestyles

Supplement of the Walla Walla Union-Bulletin

AUGUS T 2 0 1 1 $3 .9 5

Something Big is Coming to the Walla Walla Valley

It’s only days away.Stay tuned for a very special grand opening event.

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Walla Walla LifestyLes 3

Looking for world class wines in Walla Walla?

Cabernet Sauvignon & Merlot100% Estate, 100% Sustainable

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Tasting rooms in Walla Walla & Woodinville

Found in the Heart of the Vineyard

Come experience Amavi’s new tasting room at

3796 Peppers Bridge Road.We Welcome Your Visit

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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.

4 Walla Walla LifestyLes

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It just makes sense.Bank IRAs (FDIC insured) are available through Baker Boyer Bank. Other investment

products: Are Not FDIC Insured • Are Not Bank Guaranteed • May Lose Value

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Worried about your retirement? In volatile times, it’s natural to worry. With today’s economy, it just makes sense to keep your retirement money close to home with people you know. Peace of mind with retirement savings… It just makes sense. Baker Boyer provides a seasoned team of retirement specialists to offer compre-hensive retirement planning.

Peace of mind…

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215 Clinton, WW. – Turn the key and step inside this 1910 5BR/2Bath gorgeous Craftsman Bungalow. The floor plan is open, airy and filled with the charm and character of original architectural details plus all the extras that bungalow lovers look for-original wood floors, moldings, solid wood doors with original hardware throughout the home, high ceilings, pocket door to formal dining room, beautiful wood staircase with two landings, bay windows and extensive woodwork that has never been painted. Updated kitchen features granite countertops, tile flooring and new appliance. One bedroom/den on main floor with additional 4 bedrooms on second floor all with walk-in closets. MLS#108223 $263,000

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Troy Robinson, MillCreek Brewmeister – testing his latest brew

Walla Walla’s Only BreW PuB and restaurant11 s. Palouse • Walla Walla • 522-2440 • millcreek-brewpub.com

Monday-saturday 11am-Midnight • sunday 11am-9pm

14 YEARS and Still Brewing Perfection

Continuously Brewing Hand-Crafted Beers for the Past 14 Years• Famous Local Wines and Cocktails• Full Menu to Please Every Palate• Patio Dining • Minors Welcome All Hours

CuRREntlY SERving Octoberfest • Irish Red Apple • IPA Copper Ale • Walla Walla Wheat

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210 E. Main St. Walla Walla • 525.9080

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August 2011

table contentsof10 Chef’s Table

14 brix & morTar

16 Wine map

18 righT aT home on The range

24 TheaTer

26 arT aT large

30 musiC

32 pasTimes

36 fashion

38 hisToriC homes

42 seCreT gardens

45 Can’T-miss evenTs

46 Where in Walla Walla?

10 Chef’s Table How much is a pinch? Oh, about a few dashes. Chef Carissa Bossini of Bistro 15 has it all down to an exact science.

14 brix & morTar Next time you go wine tasting, make the most of your time and your experience by mapping out the day.

16 Wine map We’ll make it easy to follow Catie’s advice. Grab a map and go!

18 righT aT home on The range The Gleasons raise world-class horses on their ranch, a slice of heaven near Nine Mile Hill.

24 TheaTer If The Bard is your bag, you can catch “Macbeth,” “Comedy of Errors” and “Swansong,” a play about Shakespeare written by a Whitman College grad.

26 arT aT large Band camp isn’t just for kids. Some of the best adult performers from around the region and beyond will pick out bunks and play some great music this summer.

30 musiC Pappa Frita and the Hot Mustard serves up a heaping helping of grooves.

32 pasTimes Rick Von Samson not only lives his passion, he can live in it. Check out his Airstream, a true labor of love.

36 fashion Face It Salon gives our fashion editor the royal treatment.

38 hisToriC homes The Lodmells’ home at 219 Fulton St. balances historic and modern appointments.

42 seCreT gardens Bernie and Carolyn Janke’s home at 53402 W. Crockett Road in Milton-Freewater has become a picturesque site for weddings.

45 Can’T-miss evenTs

46 Where in Walla Walla?

Photo by Joe tierney

More LifestyLesP 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


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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

76653A

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

4 S. Fourth Ave. • Walla Walla, WA 99362 509-529-0346, ext 1002

Call Tera

Today!

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• 100% Non-Smoking Hotel• FREE Deluxe Breakfast• FREE Wireless Internet• Indoor Pool & Spa• Business Center• Exercise Room

Comfort Inn & Suitesof Walla Walla

Assortment of Walla Walla Valley& Columbia Valley Wines.

All of our wines are availablefor home purchase.

Monday – Friday 5:30 – 9:30pmSaturday 5:30 – 10pm

Closed Sunday

509-522-3500 • 1419 W. Pine, Walla Walla

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Home Care by Seniors for Seniors

• Companion Care• Housekeeping

Services• Meal preparation/

cooking• Personal Care• Overnight and

24-hour Care• Transportation• Shopping

• Doctor Appointments• Yard Work• Handyman Services• and more!

Call us today. Like getting a little help from your friendsTM.Your Personalized Info Here

©2009 Each office is independently owned and operated.All trademarks are registered trademarks ofCorporate Mutual Resources Incorporated.

There’s a huge difference in the kind of homecare you can receive from someone who reallyunderstands what your life is like as a senior. Theconcerns you have. The need for independence.Someone who like you, has a little living underhis or her belt.

Our loving, caring, compassionate seniors arethere to help. We offer all the services you needto stay in your own home, living independently.

There’s a huge difference in the kind of home care you can receive from someone who really understands what your life is like as a senior. The concerns you have. The need for independence. Someone who like you, has a little living under his or her belt.

Our loving, caring, compassionate seniors are there to help. We offer all the services you need to stay in your own home, living independently.

• Companion Care• Housekeeping

Services• Meal preparation/

cooking• Personal Care• Overnight and 24-

hour Care• Transportation• Shopping

• Doctor Appointments

• Yard Work• Handyman Services• and more!

Call us today.Like getting a little help from your friends™.

Serving the Walla Walla/Tri-Cities and surrounding areasCall 509-876-2672

©2009 Each office is independently owned and operated. All trademarks are registered trademarks of Corporate Mutual Resources Incorporated. 86595

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

• p r i n t i n g

• s c a n n i n g

• e d i t i n g

• r e s t o r i n g

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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

Janna dotolo, Robin Hamilton, Andrew Holt, Margaret Jamison,

Catie McIntyre Walker, karlene Ponti, R ick Von Samson

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

darren Ellis, Robin Hamilton, Margaret Jamison, Carolyn Janke, Elliot LaPlante, Colby kuschatka,

Joe Tierney, R ick Von Samson, Matthew B. Zimmerman

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: Twelve year old brood mare Casa’s Fame stands by her colt, nicknamed Snip.

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

August 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

When the weather gets hot and the great out-doors beckons, I’ve often wanted to be outside horsing around.

But Brad and karen Gleason take horsing around literally. The couple, with roots deep in rodeo arenas, decided to settle down on a ranch west of Touchet and breed Quarter Horses. For-merly from Montana, the Gleasons fell in love with the Walla Walla weather, lifestyle and pasture land. Now, as the old saying goes, you couldn’t drag them away from there with wild horses. We were able to rope the busy ranchers into sitting still long enough to relate their adventures dealing with rodeos, horses and cattle for this month’s cover story.

In this month’s Pastimes, Rick Von Samson shares his passion for Airstream trailers. Von Samson’s trailer spent many a night serving as a shelter for its owners from the daily grind and the rain on the plains.

After you’ve had a taste of home on the range we’ll steer you to check out Betty and dean Lod-mell’s historic home at 219 Fulton St. Then see what’s on the kitchen range at Sapolil Cellars where Chef Carissa Bossini is cooking up a storm.

After treating your stomach, you can read about some local music that would be a treat to your ears with a story about Pappa Frita and the Hot Mustard.

If you need a chance to catch your breath, it’s time to meander over to the Bernie and Carolyn Janke’s Secret Garden in Milton-Freewater.

All this and more is waiting for you this issue. Enjoy!

August is about following your passion

A curious colt belonging to Brad and Karen Gleason checks out the camera.

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85728 Telephone Pole Road Milton-Freewater, OR 97862

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

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Sueno hecho en realidad “A dream made into reality”

Complementary Wine Tasting with this AdWe invite you to sample our hand crafted Spanish

wines, enjoy our patio, and sit by our fire pit. Tasting Room Open Friday thru Sunday

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Salsa!Under the Stars

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RSVP by September 3541-558-3656

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The menu started out as simple appetizers — a nosh for those enjoying a glass of wine or beer one night a week — but, under Chef Bossini’s ad-ept hands, it kept growing. Now, Sapolil houses

a full-service restaurant — Bistro 15.We sat down with Bossini and her business

partner, Jamie Roediger, to talk about this meta-morphosis.

Bistro 15Carissa Bossini, owner

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

b y Andrew Holtphotos b y Darren Ellis

food

sapolil Cellars’ tasting room, known as a great place to hear hot jazz, R&B and funk while tasting some great Valley wines, turns into a veritable Italian bistro every Wednesday night, when Chef Carissa Bossini’s popular spaghetti and meatballs serve as the headliner.


LIFEstYLEs: It must make you feel very good to see something that was a one-night thing turn into a full restaurant.

CHEF BossInI: Absolutely. I couldn’t do it without the support of our fans, Abby and Bill and Linda Schwerin (the owners of Sapolil) ... and Jamie. We brought Jamie on in February.

LIFEstYLEs: Give me some details about this famous Wednesday “Pasta Night.”

CHEF BossInI: What happened was when Caravaggio (a restaurant Bossini owned

Continued on pg. 12 >

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

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

W a t e r m i l l W i n e r y

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 . . .

Bring lunch and enjoy a beautiful day on our patio!

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D OW N TOW N WA L L A WA L L A

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WA L L AWA L L AC L OT H I N G . C O M

O P E N 7 DAY S A W E E K

It’s TEE Time!Summer is our favorite season for Tees and our selection has never been better! Visit us for your favorite Michael Stars and Three Dot tees. Add a little color into your wardrobe this season!

W A L L A

W A L L A

C L O T H I N G

C O M P A N Y

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food <continued from pg. 11

at the airport) closed, Bill came to me and asked me if I’d start doing spaghetti and meatballs for one night, Wednesday night. It took about nine months before we started adding different items to the Wednesday-night menu. We added another dish ... the pasta aglio, and then I used to do a butternut squash and a meat ravioli; we added them, and then we came across a pizza oven, and I’m doing pizzas now. So, essentially, what was “Pasta Night” became “Italian Night.” With the music, the atmosphere is very fun.

LIFEstYLEs: And now you serve four nights a week.

CHEF BossInI: Things kept growing, so my brother, who’s a contractor, came in and built the kitchen. So, I went from a prep table to a full kitchen. It’s an open kitchen, so we have people always walking in the back door and they say, “Oh, it smells like garlic; oh, it smells so good, and then they sit and chit-chat with us. It’s a lot of fun. And because we take the food out (to the guests), we get to interact with everyone.

RoEDIgER: And the music is amazing. The talent is amazing. I had no idea.

LIFEstYLEs: Can you hear yourselves back there?

RoEDIgER: Actually we’re doing pretty well. For a while my voice was gone, and her hearing was gone. It was quite comical back there. (She mimics trying to hear someone.) “What? What did you say?”

LIFEstYLEs: Carissa, how would you describe your cooking background?

CHEF BossInI: Self-taught. It was my great-grandma (who taught me to cook), and she wasn’t Italian, but she lived on a farm. When she cooked, it was farm-style, so breakfast was a 12-course meal, lunch was the same, dinner was leftovers. The funny thing is that I didn’t like to cook when I was younger.

LIFEstYLEs: Why was that?

CHEF BossInI: I think, mainly, because I was afraid of the oven. I burned myself once when I was making cookies. It’s funny how, now, when I do an egg, it’s always on high. My mom was an excellent cook, too. She is the one who taught me the lasagna that we serve here at Sapolil.

LIFEstYLEs: And you, Jamie?

RoEDIgER: Carissa and I have been friends since high school. I was a stay-at-home mom,

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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

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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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R eC i P e

Pasta AglioIngredients

6 ounces spaghettiKosher saltPepper italian seasoning1/8 cup olive oil1/2 teaspoon freshly crushed garlic 1/4 cup Roma tomatoes, diced 2 ounces fresh mozzarella, sliced 5 ounces basil, chiffonade (a

french method of slicing herbs. to learn this method, go to tinyurl.com/3o4q7op

Grated Parmesan

DirectionsCook spaghetti. toss with a pinch

of kosher salt, a pinch of pepper, a pinch of italian seasoning, 1/8 cup of olive oil and 1/2 teaspoon of freshly crushed garlic.

top with 1/4 cup diced Roma tomatoes, 2 ounces of sliced mozzarella and basil chiffonade.

but now I have some time on my hands. I called Carissa and said, “If you ever need any help, just let me know,” and now we’re partners. (In terms of cooking,) I’m Carissa-taught. I did your basic family cooking. I have learned so much about flavors and spices since I have worked with Carissa. My old food is boring. My family says, “We love Carissa!”

CHEF BossInI: We’re “people persons.” We love interacting with people. This job ... I wouldn’t even call it a job.

LIFEstYLEs: Tell me a little about the recipe you’ve prepared for us, pasta aglio.

CHEF BossInI: It is a favorite (at Sapolil), especially in the summer, because it has fresh basil, tomatoes and fresh mozzarella, and it’s tossed in a garlic and olive-oil sauce.

LIFEstYLEs: Is it a lunch, or a dinner, favorite?

CHEF BossInI: It’s both, because it’s really light and served with our house salad. It’s also vegetarian. I would say a white wine would go well with it.

LIFEstYLEs: We look forward to the recipe.

CHEF BossInI: I’ll warn you. I don’t like to measure. I never measure. I look at recipes, and I figure out what it needs, and I take this out and put this in. And then change it.

RoEDIgER: It certainly has been a challenge — the fact that she doesn’t measure. I’m learning. Two pinches mean a cup!

AndRew HoLt is a freelance writer who lives and works in Walla Walla. He can be reached at [email protected].

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

appointment only

springvalleyvineyard.com

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If you are a visitor to the Walla Walla Valley, or even a local showing your wine-loving friends around, you want to make the most of your time visiting the wineries. As I have always said, “so many Walla Walla wines, so little time.”

First of all, getting the most out of your wine touring means it’s Ok not to visit all of the win-eries in the Valley in a one- or two-day visit. you can always return to Walla Walla another time, right? We would love for you to come back. Tasting room assistants may have to force a smile at the customer who stumbles in at closing time and says loudly, often with pride, “Woo-hoo! yours is the 19th winery we have visited today!”

I taste wine for a living and have judged wines at various competitions. What I can tell you about my palate is that after many wines, it becomes fatigued. I need to care for it by pacing myself, spitting and keeping hydrated. I even munch on special foods like unsalted crackers, bread and raw button mushrooms (which soak up the wine like a sponge) to keep my palate “refreshed.” Really, it is Ok to visit only four to six wineries in a day.

Visiting with the winery’s staff, tasting the wines, enjoying the architecture and ambiance of a winery and the often-glorious views of the foothills and the vineyards are all part of the wine-touring experience.

A strategy for wine tasting: Map it out!

Brix & Mortar / b y Catie McIntyre Walkerwine

T A S T I N G R O O M H O U R S :

Open Daily 10 a.m. to 5 p.m.1979 JB George Road • Walla Walla, Washington

509.520.5166 • www.saviahcellars.com

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Calm down. It’s your day off. Wine tasting is not a college frat party. It is about tasting the re-sults of the art, science and craft of the winemaker and understanding the area’s terroir.

To get the most out of your wine touring, or-ganize and strategize ahead of time.

First of all, you will need a list of the winer-ies that are open to the public. There are various publications in Walla Walla to assist you. Tourism Walla Walla, The Walla Walla Valley Wine Alliance, Walla Walla Lifestyles and the Walla Walla Wine Guide have maps available and information on line you can print out.

Many of the wineries, as well as some of the downtown tourist agencies, will have the same complimentary maps and guides to Walla Walla wineries available.

Are you more likely to access information via your computer or smartphone? The website wallawallawineguide.com has wine maps and a downloadable application for your Android phone. Steve Roberts, author of “Wine Trails of Walla Walla,” offers a companion application for your iPhone and iPad.

So, you have your list — now what? Strategize! Luckily, there are specific areas

around the Valley where there are clusters of win-eries. don’t spend time going from one end of the Valley to the other. Take a morning, afternoon or a full day, and concentrate on just one area.

The five key areas are: downtown, eastside/eirport, westside, southside and Oregon. Take ad-vantage of your time and miles if you are coming east into Walla Walla via Highway 12. For example, before you check into your accommodations, you can visit a few of the westside wineries, located on that old highway: Bunchgrass, Cougar Crest, Glencorrie, Grantwood, L’Ecole N° 41, Lowden Hills, Reininger, Skylite Cellars, Three Rivers, Waterbrook and Woodward Canyon. Be sure to check their hours to make the most of your time. you can also do the same if you are coming into town from the east or traveling north through Oregon — there are numerous wineries located off those routes.

See? There ya go. you’ve checked a few wineries off our list before you’ve even hit downtown, or you can visit them on your way out of town. Get the most out of your Walla Walla wine-tasting experience without having a fuzzy palate or fuzzy memories — the result of the “19 winer-ies we visited this morning!” Relax and make some memories — that is what wine tasting is all about.

CAtie McintyRe wALKeR is the Wild Walla Walla Wine Woman, whose blog is in its fifth year. She can be found at wildwallawallawinewoman.blogspot.com.

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ALSO OFFERING PRIVATE TASTINGS BY APPOINTMENT

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WOOD WOOD WOOD WOOD WOODWWWWWARD CANYARD CANYARD CANYARD CANYARD CANYONONONONON tasting room open daily

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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

Walla Walla


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

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WHITMANCOLLEGE

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Spokane St. Boyer Ave.

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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 W. Highway 12 (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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43. wALLA fACes216 E. Main St. 877-301-1181, ext. 2 www.wallafaces.com

Highway 12

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b y Jim Buchan / photos b y Colby Kuschatkapeople

Right at home on the range

the Gleasons got off the rodeo merry-go-round near nine Mile Hill. there, they are working on making a life and a reputation for their horses.

for Karen Gleason, there is no greater joy than to raise a colt “from its first breath to the training process to competing on them … that’s a pretty neat feeling.” Brad Gleason is more involved in the couple’s Quarter Horse breeding business now that he’s no longer bulldogging steers on the Professional Rodeo Cowboys Association circuit.


I n garth Brooks’ 1990 breakout album “no Fences,” the song “Wild Horses” touched on

one of the singer’s recurring themes: the lonely, sometimes difficult life of a rodeo cowboy:

“Wild horses keep draggin’ me awayAnd I’ll lose more than I’m gonna win somedayWild horses just stay wildAnd her heart is all I breakWild horses keep draggin’ me away”

Brad and karen Gleason know all about the rodeo life. They lived it from the time they met and married during their college years at the university of Western Montana in dillon in the late 1980s to when Brad ended his Professional Rodeo Cowboys Association career in 2006.

But they never allowed horses — wild or otherwise — to pull them apart. Just the opposite, in fact.

From the very start, Brad and karen shared a dream of one day own-ing their own place and raising high-quality Quarter Horses for a living. And if you find yourself traveling down u.S. Highway 12 heading west out of Touchet, you’ll see the Gleasons’ ranch just before you reach the passing lane over Nine Mile Hill.

It’s on the left, 30 acres of paradise that stretches east to west be-tween the highway and the Walla Walla River as it makes its way to the Columbia River.




you can’t miss the 4,000-square-foot, lodge-style log home that is still under construction and overlooks dozens of horses grazing in green pastures. Brad figures they’ll be into their new two-level home, which they began building in 2008, by Christmas. karen will be happy if they make it by next spring.

The Gleasons purchased the property in 1998, less than a year after Brad won the world steer wrestling championship and enjoyed his best year on the PRCA tour with earnings that topped $125,000.

Brad had spotted the ground a few years earlier and was intrigued by its potential.

“It seemed like every time I came through, spring was coming on early,” he recollected. “I’d be leaving the snow in Montana, and it would be spring here.”

Not only was the weather less demanding than their native Montana, the location was more conducive to the Gleasons’ lifestyle. And then there was all that lush pasture land.

“The rodeos were a lot closer,” karen said. “We could rodeo on the weekends and come back home during the week. We were at a point in both of our careers where we wanted to spend more time at home and less time on the road.

“And I liked the weather a whole lot better.”Brad, who grew up in Ennis, Mont., some 70 miles northeast of dillon,

was recruited to Western Montana as a basketball player. But because of his ranching background and rugged, 6-foot-4-inch physique, he was encour-aged to join the school’s rodeo team where he learned to bulldog steers.

Gleason proved to be a natural in the event. He turned professional in

people <continued from pg. 19

Karen tends to barrel-racing prospect Catching Looks, a 3-year-old mare sired by Jd Look, the Gleasons’ highly regarded stud.


1988 and hit the road hard. And by the time he bulldogged his last steer in 2006, his career winnings, helped mightly by eight trips to Las Vegas and the National Finals Rodeo, were more than $1 million.

karen Gleason grew up on a ranch just outside of dillon. She was a cheerleader in high school and did a little bit of breakaway roping as an amateur. But they were only sidelights.

“I always had horses, and I was always pretty much a barrel racer,” karen said. “College was kind of a stepping stone for me. I traveled quite a bit with Brad and made the (professional) circuit finals a couple of times. I went to the same rodeos as he did, but I never made it to the NFR.”

Mostly, it was her love of horses that motivated her. Not long after she and Brad graduated from Western Montana with teaching degrees in 1989, karen began the couple’s horse-breeding program.

“I was teaching school in Ennis (high school math and science) and Brad was rodeoing,” she recalled. “It was mostly at Brad’s folks’ place. We bought a couple of mares because we were looking for other ways to make a living besides rodeo when it slowed down.”

When the Gleasons moved from Montana to their newly purchased ranch west of Touchet in 1998, they brought with them “five rodeo horses and four or five colts,” karen said. And their business — which they now operate largely through artificial insemination — took off from there.

“We run a stallion breeding station,” karen explained. “We breed our own mares and outside stallions as well. We collect and ship semen for other people and for ourselves. And we foal out other people’s mares. We have some high-dollar horses and a lot of responsibility.

“It’s a lot of work.”The Gleasons own their own stallion, Jd Look, a 13-year-old Quarter

Horse who sold as a yearling for $110,000 because of his racing potential. The Gleasons bought Jd Look for a whole lot less as a 4-year-old after his racing career faded, and he has proven to be a profitable stud.

The Gleasons also own the bloodline to 22-year-old dash Ta Fame, an even higher profile sire of top barrel racing horses who resides in California. dash Ta Fame commands a $6,000 stud fee.

“Our stud has thrown a really good mind,” karen said of Jd Look. “Speed for speeding events, but also able to settle down and work cattle.

“And dash Ta Fame is a line that crosses well with our stud. We are seeing a lot of success. And we are learning what works, what mares cross the best with our stud, and what sells the best.”

Selling, of course, is what it’s all about. The going rate for most Quarter Horses ranges anywhere from $3,000 to $75,000, karen said.

“We’ve sold some in the $25,000-to-$50,000 range,” she said. “Those are the ones that really help the budget.”

The Gleasons do almost all of the work themselves, and they’ve acquired their knowledge of artificial insemination through on-the-job training. It is an ongoing process, she said.


Karen tends to barrel-racing prospect Catching Looks, a 3-year-old mare sired by Jd Look, the Gleasons’ highly regarded stud.

Brad checks out two of the 12 colts that were born this spring on the Gleasons’ 30-acre horse ranch just west of touchet.


“Brad’s older brother Shawn is a veterinarian in Corvallis, Mont.,” karen said. “His number is on our speed dial, and we call him with all kinds of questions.”

There were approximately 60 horses on the Gleason ranch this spring, including a dozen of their brood mares and another dozen newborns. The Gleasons’ personal inventory of horses includes eight 3-year-olds, six 2-year-olds and six yearlings in addition to the weanlings.

Other than the newborns, they are all for sale, of course, and karen expects to sell seven or eight horses annually.

That’s about average, she said, although it doesn’t compare to 2006 when the Gleasons boarded between 80 and 90 horses.

“That was our busiest year,” Brad said. “But the business has slowed down because of the economy. People are more careful with their money. Horses are a hobby to many, and it’s an expensive hobby.”

One of the marketing tools karen uses is to compete on her horses at area barrel-racing events. Her top barrel horse is Bald Ridge, a 14-year-old mare sired by dash Ta Fame.

“We stick pretty close to home, especially in the spring when we are so busy foaling and breeding,” she said. “you go mostly to places where you can haul a trailer load of colts, compete on a few of them and hope-fully sell a horse.”

“We more or less use these futurities and jackpots as a marketing tool for our own horses,” Brad added. “you can compete and win money, but you can also advertise our product.

“But it can be a double-edged sword,” he added. “If your horses do

well, it’s good advertising. But the other side of the sword is not such good advertising.”

Brad ended his steer wrestling career in 2006 while in the midst of what he called “a decent year.” Although he seldom ventured outside of the Columbia River Circuit, he banked more than $30,000 and won the Pendleton Roundup bulldogging title that year before deciding to call it a career.

“I was in Omaha, Neb., and a long way from home, and I just thought it was time to do something different,” he remembered.

He hasn’t wrestled a steer since, he said, and he doubts he’ll ever try to again.

“It’s one of those things where your mind thinks you are still all right but you don’t know that your body is all right,” he said. “you’ve got to be careful in your ways of thinking.”

Since his retirement, Brad has become more involved in the horse breeding business. But he has also enhanced the couple’s earning power by going into the cattle business.

He began with 120 cows and has since expanded his herd to 150, which he runs at Nine Mile Ranch just over the hill from the Gleasons’ horse ranch.

“I started helping out at Nine Mile Ranch in 2005 and it became a fulltime job three years ago,” Brad explained. “I was looking for other things to do to supplement our lifestyle with the horses, so we bought our own cows.

“We own 150 mommas and five bulls,” Brad said. “And we hope to sell

people <continued from pg. 21

for Brad and Karen Gleason, their love of horses is a way of life that has taken them from the world of professional rodeo to a successful Quarter Horse breeding ranch near the banks of the walla walla River.


150 calves each year.”In all, Brad said, there are as many as

1,200 cattle grazing on the 15,000-acre Nine Mile Ranch that he helps care for.

“Brad has always been involved in ranching and cattle, and this has developed into something and is evolving to where we can make a living,” karen said. “It takes, in our operation, a lot of pieces to make up the puzzle — horses, cattle, everything has to fit together.”

While the cow business isn’t quite as glamorous as breeding and raising racing horses, it can be a lot more dependable.

“you try to budget a dollar amount that you need to come up with,” Brad said of the horse side of the Gleasons’ operation. “But it’s not as easy as the cattle where you sell X number of calves every year.

“The market value on horses is whatever you perceive it to be. There’s not a standard-ized market.”

It’s also a lot easier emotionally to see cattle shipped off to market than it is to part with a horse, Brad and karen agree.

“It’s fun to raise a quality product, but you have to keep in mind what you are do-ing,” Brad said of his cattle herd. “you don’t become emotionally attached to the cattle the way you do the horses. They are here for a reason, that being we like to eat.”

“Tears are shed a lot of the time,” karen said of parting with one of her horses. “It’s fun to raise a baby from its first breath to the training process to competing on them. That’s a pretty neat feeling.

“But it’s also fun to see them go on and do well. There have been quite a few of our race horses who have done really well. There are some nice horses that we have raised.”

JiM BuCHAn is a sports writer for the Walla Walla Union-Bulletin. Contact him at [email protected].

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William Shakespeare: poet, actor, playwright, inventor of the word “storytelling,” the greatest writer in the English language.

Whatever you call him, it is difficult to think of anyone who has influenced the modern world as much, or is as revered and referenced. It’s been more than 400 years since he produced most of his early plays, and we’re still affected by his body of work — most of the time, without even realizing it.

Ben Jonson, an English Renaissance dramatist, poet, actor and contemporary of Shakespeare, said it best: “He was not of an age, but for all time!”

Jonson was not always so kind in his assessment of Shakespeare. In fact, during most of his lifetime, he was extraordinarily critical of the bard’s work. The Power House Theatre’s latest production, “Swansong,” explores the volatile saga of Shakespeare and Jonson’s literary rivalry, and the question Jonson must have eventually asked himself: What do you do when you’re faced with the choice of success and fame, or love and friendship?

you’ve probably heard of “Swansong’s” author, Patrick Page, who is currently starring as the Green Goblin in the Broadway production of the highly controversial, record-breaking “Spider-Man: Turn Off the dark.” you may not be aware that the impressive résumé Page has amassed as an award-winning actor, director, playwright, teacher and private coach began in round-the-corner origins.

Spokane-born and Monmouth, Ore.-raised, Page literally grew up on the stage, watching his father perform at the Oregon Shakespeare Festival in Ashland. Bitten by the acting bug at an early age, Page at-tended the Pacific Conservatory of Performing Arts in Santa Maria, Calif., and received his bachelor of arts from Whitman College.

Following in his father’s footsteps, Page played more than 60 roles – virtually all of Shakespeare’s leading men – in professional theater companies nationwide, beginning in 1987, and eventually joining the Oregon Shakespeare Festival Company from 1989 to 1991.

For Page, his experience and classical training in Shakespeare is inextricably linked to his top-billing Broadway career. It was while traveling with his first Broadway musical, “Beauty and the Beast,” that he first felt inspired by all the “curious, wonderful details in history” surrounding Jonson’s feelings toward Shakespeare’s work, and so began writing “Swansong” in his spare time. “Jonson said Shakespeare lacked art, [that he] couldn’t speak Latin or Greek, [and] that his plays were full of inaccuracies. yet when Shakespeare died, he said he was the soul of the age and set him alongside the great poets of the past. I wanted to know how he got from that point to eventu-ally writing the poem that accompanied Shakespeare’s First Folio.”

Page originally wrote the role of Jonson for himself in what was to be a one-man show, but adapted it to the three-man play it is today. It wouldn’t be difficult to see Page in the role of Jonson, however,

since he is lately best known for his roles as green-eyed monsters – he played the Grinch in the Broadway musical adaptation of “How the Grinch Stole Christmas” before donning his Green Goblin costume for “Spider-Man”.

The early scenes of “Swansong” find Jonson envious of Shake-speare’s talents and struggling with John Heminge’s commission to write an encomium for his late colleague. Throughout the play, it is apparent that Jonson’s critiques of Shakespeare’s work are motivated by jealousy. According to Page, the play is really based on a fantasy, where the only way Shakespeare’s work can be published is if Jonson, who was poet laureate by this time, writes a poem giving the Folio his Ok. But to do so would be to eclipse his own reputation forever.

Stephanie Shine, who directed “Swansong” in its West Coast premiere at the Seattle Shakespeare Company in 2008 and who is directing it again here at the Power House Theatre, says: “This play gives us the chance to be with this person who changed our world; to see how he was in relation to another amazing playwright. you get to see these two men together as peers, but one of them is going to be utilized across the world on a daily basis, and the other, not so much.” Part of Shine’s enthusiasm over this production is the fact that Shakespeare made his living in the theater as an actor before gaining success as a playwright: something the “phenomenally successful” actor/playwright of “Swansong” knows a thing or two about as well.

Shine’s fervor is not unmatched by Page himself. When asked if he feels confident that “Swansong” is in safe and capable hands at the Power House Theatre, he replies: “I’m thrilled someone wants to do the play. I’ve been away from Walla Walla so long that I’m also thrilled to learn there are now multiple venues for theater-goers, and that a real local appetite has been created.” Though it’s true it has been some time since Page has been back to Walla Walla and the Whitman College campus, he fondly recalls his time here and says, “It’s an extraordinary place, complete with ivory towers; it’s just such a fruitful environment overall.”

Patrick Page writes his ‘swansong’

paTriCk page


For Shakespeare and theatre-lovers, this will be the summer of love: Not one, not two, but three productions are planned for August. Audiences can enjoy tragedy, comedy and a play about the man himself at two separate venues in Walla Walla.

For the events Walla Walla Shakespeare is calling “under the Stars,” the Seattle Shakespeare Company will stage two professional productions at the Fort Walla Walla Amphitheater: “Macbeth,” which runs Aug. 3-7, and “Comedy of Errors,” Aug. 10-14.

“Macbeth” is one of Shakespeare’s most famous tragedies — a tale of a man seduced by witchcraft, boundless ambition and bloodlust. This production, say SWW officials, promises to be “fast and furious,” with direction that will “leave the audience breathless.” It will also include the pronouncement of some of the most famous lines in theater, including “Something wicked this way comes.” Wicked is exactly the word to describe this play, which was the last, and perhaps the darkest, of Shakespeare’s tragedies.

“Comedy of Errors,” Aug. 10-14, serves up lighter, more family friendly fare, in a story of identical twins separated at birth who are reunited as adults in the same town. The show will be told with zany vaudevillian touches, with hi-jinks, magic acts, lively singing and dancing, showgirls and even a few keystone cops, says Marketing director denise Slattery.

The “Intimately Indoors” part of the festival brings “Swansong,” to the Power House Theatre Aug. 4-14.

The play explores the relationship between Shakespeare and a contemporary playwright who was his friend and rival, Ben Jonson.

More shakespeare than you can shake a stick at

Reginald André Jackson as Macbeth and tracy Hyland as Lady Macbeth.

Chris ensweiler as dromio of syracuse, vanessa Miller as Adrianna and Richard nguyen sloniker in “Comedy of errors.”

If you go“The Tragedy of maCbeTh”Performed by the seattle shakespeare CompanyWhen: 8 p.m. Aug. 3-Aug. 7Where: fort walla walla Amphitheater757 Myra Rd. walla wallageneral seating: $15, $12 seniors (65+) and youths (under 12)

“The Comedy of errors”Performed by the seattle shakespeare CompanyWhen: 8 p.m. Aug. 10-Aug. 14Where: fort walla walla Amphitheater757 Myra Rd. walla wallageneral seating: $15 adults, $12 seniors (65+) and youths (under 12)

“sWansong”Performed by shakespeare walla wallaWhen: 7:30 p.m. Aug. 4-6, 9, 11-13 and 2 p.m. Aug. 6-7,13-14Where: Power House theater111 sixth st., walla walla reserved seating: $25, $20 and $10 adults; $21.25, $17 and $8.50 seniors (65+) and youths (under 12)

TiCkeTs: Go to shakespearewallawalla.thundertix.com or call 509-742-0739

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you may have noticed groups of mostly mid-dle-aged people in shorts and often-matching T-shirts trundling around the Whitman College campus with their instrument cases. Fresh and lively in the mornings, by mid-afternoon they look a bit bedraggled and headed for heatstroke, but there’s an air of purpose about them, nev-ertheless. These are the campers, here for an in-tense week of music experiences. It is a dedicated crowd. I should know; I’ve been there several times myself.

There are roughly 300 participants in this annual event, most of them from the Northwest, but also some from as far away as Scotland and England, Florida, kentucky, Mexico, Arizona, Los Angeles and Hawaii. There is a sprinkling of participants from Walla Walla, but surprisingly few, given the excellence of this opportunity right in our own backyard and the money we save by not living in the dorms (although that’s where a lot of the fun happens).

MMR, as it is familiarly known by partici-pants, is not just band camp, but caters to string players and singers, as well. It is very appropri-

b y Margaret Jamison / photos b y geoff Manasseart at large

faculty orchestra and chorus prepare for their friday evening performance.

Having spent all the summers of my youth, and now, seven more of my adulthood, in Walla Walla, I am somewhat amazed that people actually choose to visit here during the guaranteed hottest time of the year, in early August. But visit they do, many with great enthusiasm, as this notorious month holds a musical promise – the Midsummer Musical Retreat. It’s like band camp, for adults.

A camp for the young at heart


faculty string quartet rehearses.

ately named. The musicians, mostly amateurs, re-treat from whatever it is they normally do to live on the Whitman campus for five days of immersion in ensemble music of all kinds.

There are daily, intensive, large-ensemble re-hearsals in Orchestra, Symphonic Band, String Orchestra and Choir – numbering as many as 80 players in each group – plus dozens of small cham-ber ensembles, cello choir and flute choir. There are classes in drumming, composition, sight-singing and jazz improvisation.

The goal of all this rehearsing is, of course, to perform. People get their music on Tuesday for performances on Saturday, no small challenge for any group, whatever the size. There are casual opportunities to play, as well, at each evening’s “Fer-mata Bar” (a pre-dinner social hour featuring local wines), at various receptions, at the Saturday morn-ing “Sampler” (a showcase of the smaller chamber groups) and at the farewell Sunday-morning creek-side “Meditation.” There are, of course, also some goofy hi-jinx, as might be expected from a large group of people turned loose from their everyday lives in the middle of the summer. As intense as it is, camp is, above all, great fun.

This year’s retreat runs from Aug. 1 to Aug. 7. The week is capped by two Festival Concerts in Cordiner Hall: the faculty, in instrumental and vocal groupings, perform at 7:30 p.m. on Friday, and the four large campers’ ensembles play at 5 p.m. on Saturday. The Composers’ Showcase oc-curs on Wednesday at 9 p.m., with pieces written by camp participants and performed by faculty members in Chism Auditorium. These are free to the public and provide some of the best music – free or otherwise – you are likely to hear in Walla Walla.

The faculty comprises top-notch musicians from around the region – 38 of them this year, special-ists in every instrument and vocal range of the program, outstanding conductors and teachers all. Some, such as trumpet virtuoso William Berry and bassoonist par excellence Susan Hess, will be familiar to local audiences as members of the Walla Walla Symphony. Nationally known jazz

french horns focus in rehearsal.


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great Greg yasinitsky from WSu is also a regular faculty member, conducting the hugely popular Jazz Big Band elective, which performs on the last night of camp as a prelude to the uproarious Skit Night, at which hair is let down after the pressures of the week.

The program was not always what it is today. First conceived in 1982 in a Chinese restaurant in north Seattle by members of the Nathan Hale Community Night School Orchestra, the retreat became a reality in 1983 at Fort Worden State Park in Port Townsend. There were 32 campers and four faculty. Success and steady growth eventu-ally made a change of venue imperative, and the retreat moved to Whitman in 1998. Almost 30 years later, it shows no signs of slowing down.

JoAnn Christen, one of MMR’s founders, wrote in its “10th year Memory Book,” “As long as the source of energy is renewed in the enthusiasm and joy of our campers, we will continue. For what else matters but to immerse our lives in art and music?”

It is that enthusiasm and joy that propel camp-ers and faculty through the hot August days. So take a brief musical retreat yourself and attend the Festival Concerts – they’re well worth the price of admission.

MARGARet JAMison is an artist and writer living in Walla Walla. Contact her at [email protected] Big Band performs on the final night.

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Valentine’s DinnerSaturday, February 12, 2011 - 6pm

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THE WIZARD OF OZFRIDAY, JUNE 17, 2011

Gates open at 8:00pm, show to start at dusk.$8 per person (price includes popcorn)

Brought to you by Funflicks. Food by The Pink Dog hotdog stand.

All ages welcome. No other alcohol may be brought on site. Bring blanket or lawn chair to sit on.

MOVIE IN THE VINEYARDS

Three Rivers Winery presents a Movie in the Vineyards. Enjoy a gorgeous summer evening amidst the stars at Three Rivers Winery. Our feature film will begin at dusk. Guests are invited to come visit the property and enjoy the film in our outdoor amphitheatre. Snacks, wine, drinks and water will be available for purchase. The Pink Dog will be on site providing fantastic Polish Sausage and Hot Dogs to complete your movie experience.

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b y Janna Dotolo / photo b y Colby Kuschatkamusic

The lead singer’s pitch-perfect, vibrato-laden vocal style resonates deeply, command-ing and keeping everyone’s attention from the first syl-lable, while his subtle, side-to-side swaying and thigh-slapping dance moves inform the audi-ence’s hips they were silly to think this band could ever be labeled wine-bar music.

The drummer’s whirlwind wrists and the lead guitarist’s string-slaying fingers seem to

have an unspoken bet over who can move the fastest, while the bass guitarist’s finger-style funk-playing vibrates the chairs of the one or two people still sitting and earns the rhythm-fueled accolades “funkadelic,” “funktastic,” “funky fresh” and “funkness” from the dance-fevered crowd.

The four musicians behind the band (the name for which derives less from an affinity

for fried foods and spicy condiments than you would’ve thought) might not be Walla Walla-born, but their music certainly is.

As one of the few local groups playing pre-dominantly original songs at each gig, it’s im-portant to Pappa Frita and the Hot Mustard

Pappa Frita and the Hot Mustardtasty!

Pappa frita and the Hot Mustard are, left to right, bassist dillon Reese, lead guitarist Kyle sullivan-Jones, vocalist nick spencer and drummer Jesse Baccus.

Face(book) the musicdo you want to stay informed about upcoming live shows and events, keep up with local music

trends, and find out what your favorite walla walla musicians are listening to? well, head on over to the walla walla Lifestyles facebook page, which will now be featuring regular updates from our music columnist.

take one part funk-rock, one part R&B, some dirty blues riffs, a few Motown grooves, and you’ve got the ingredients for a dish best served loud, live and local: Pappa Frita and the Hot Mustard, Walla Walla’s own musical delicacy.


that they connect with the audience. As the band’s drummer, Jesse Baccus, points out, Walla Walla is short on venues where a stage separates the band-members from the audience: “At Sapolil, we play on a rug and everyone else is on a wood floor; that’s about as set apart from the crowd as we ever get (or like to get).”

For Pappa Frita and the Hot Mustard, there’s no such thing as pretension. For them, they get as much out of playing for a lively group of people as the audience gets from experiencing their high-energy shows.

“The energy of the audience and that of the band should be mirror images: If they’re happy, we’re happy,” says lead guitarist and songwriter kyle Sullivan-Jones. “We can either exorcise or exag-gerate emotions, but it’s really all about conveying joy to the audience.”

With over 25 local performances under its belt, the band is starting to notice more and more au-dience members mouthing lyrics at every show, something each bandmember finds truly flattering.

“People want to hear stuff they know, whether it’s an emotional connection, a common-life experi-ence, or words they’ve heard me sing before,” says lead singer and co-songwriter, Nick Spencer, aka Pappa, or “The Trüf,” as he’s known to his band-mates. But that doesn’t necessarily mean you’re going to hear the same songs at every show — Sullivan-Jones and Spencer are routinely writing, sometimes without control over the volume of out-put. Their collaborative writing process is without cohesive, conscious decision, and a lot of their lyrical inspiration comes right out of — nowhere.

Take, for example, their song “Mr. Okra,” the idea for which was planted when Spencer saw a documentary about a New Orleans grocer who, in an attempt to restore his business after Hur-ricane katrina, began selling fresh produce out of his truck like an ice-cream man. Spencer was singing in the shower about a drive-by produce man the next day, and later that night at rehearsal, he and Sullivan-Jones developed Mr. Okra’s socio-

economically relevant story into the energizing, crowd-pleasing tune it is today.

And pleasing the local crowd is really what the band is all about. Posters for their upcoming shows never seem to leave the downtown shop windows, and those who may have doubts about when and where they’re performing next need only wait until word-of-mouth reaches them.

This band wants to pull as many people out of the woodwork as possible to perpetuate the music community. Their gigs bring crowds, their venues see profit, the economy is stimulated, and everyone prospers. When Pappa Frita and the Hot Mustard perform, everyone has a real good time.

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

Rockin' the Lowboy music festivalWhaT: 10 bands and one lowboy, plus food, beer, wine and whiskey. Confirmed bands include Pappa frita and the Hot Mustard, Rubberneck, volcanic ten and Back Porch Band, to name a few.

When: 2 p.m.-midnight Aug. 27

Where: sapolil Cellars winery, 1106 sapolil Road

TiCkeTs: tickets can be purchased in advance at sapolil Cellars and Locati Cellars for $13, or at the event for $15. ticket holders must be 21 or older, and id will be required.

Be sure to see Pappa frita and the Hot Mustard play in this all-you-can-hear music festival. spencer, who is also the event organizer, classifies it as a lively outdoor gathering of local bands playing mostly original tunes; a chance for bands to take a break from competing for the same gigs; and really, just a fantastic opportunity for the valley’s talent to be showcased and thoroughly appreciated by all. the event is presented by wee willy’s Music enterprise and sponsored by sapolil Cellars and Locati Cellars.

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My Airstream trailer was built in the Airstream, Inc.’s California assembly plant in the spring of 1962.

Wally Byam, who founded Airstream, always said: “Let’s not make any changes — let’s make only improvements.” Consequently, it’s easy to get into a debate with someone as to when and where it was built.

My Airstream could not have been built in the company’s Ohio plant because the combi-nation tub-and-shower is tucked into the rear curbside corner, not the rear streetside corner, as was common in Ohio-built models. That, and the fact the model designation is crafted in a laid-back, California-style font mounted at a 45-degree angle just forward of the entry door.

Technically, the trailer measures 19 feet from the backside of my bumper to the nose of the hitch. That makes it a “Globetrotter.”

Rick von samson recently rescued this 19-foot “Globetrotter” Airstream trailer, which had been sitting unused since 1979.

samson has much work left to do on his Airstream, including deciding whether or not to polish it — a long, laborious process.

Doorstep to the great, wide open



the interior of the Airstream features a variety of vintage appointments.

As Byam said, the mission was, “To place the great, wide world at your doorstep, for you who yearn to travel with all the comforts of home.” Byam was always saying something, and he made sure someone was always around to hear it.

Byam, as the result of being in the right place at the right time, evolved into the ultimate sales-man of traveling by trailer. In doing so he created a state of mind for customers that proved irresist-ible to them. Once sold and literally hooked-up, customers became faithful Airstreamers — just as Byam intended.

As a kid from Baker City, Ore., Byam began his working life as a sheepherder — traveling and camping on the same countryside previously trod by early pioneers traveling west in covered wagons along the Oregon Trail.

Inspired by the wide-open vistas and history that surrounded him as he roamed and camped with his flocks of sheep, he went on to become a travel-trailer builder, herding customers into vacation travel. His passion for sales and camp-ing-while-traveling combined to inspire his cus-tomers to view the world with a new set of eyes.

Meanwhile, as faithful Airstreamers shared the life-changing experiences Byam’s travel trail-ers offered them, their word-of-mouth recommen-dations proved to be the best form of advertising any company could hope for.

The first owners of my trailer drove from Walla Walla to the Airstream dealership in Se-attle at the same time the biggest show on the West Coast was taking place, the 1962 Century 21 Exposition. They never made a trip with without documenting everything. I mean everything …

Here is the first entry in their “Travel Journal:”“Purchased new Airstream in Seattle. Trip

home — Beginning mileage 74,635.0/Ending mileage 74,943.2 (308.2 miles). Left Seattle ap-prox. 3:30 p.m. on Tuesday, July 10, 1962. Spent first night in our new ‘home-on-wheels’ a few miles west of Ellensburg, alongside the high-way above the yakima River. Arrived home late afternoon July 11.”

By their third trip, the trailer was beginning to teach them a thing or two about itself:

“July 20, 1962. Begin mileage 75,074.5 /End mileage 75,213.1 (138.6 miles). Left on Friday af-ter work, came home early Sunday about 1 p.m. Spent a restful weekend doing ‘nothing’ camping beside the Tucannon River in Columbia County northeast of Walla Walla. We hiked, sunbathed and read. Our first ‘tight spot’ among the trees. Took our first baths Saturday night. The cool-ing system of our car (1956 Chevrolet station

upcoming projects for the Airstream1. Have axle, brakes, wiring, plumbing, appliances and tires serviced, repaired and/or replaced as needed.2. Have window and door gaskets replaced.3. Polish or replace window glass to remove hard water haze from lawn sprinklers.4. And then the big one — should i undertake the long, long, long task of polishing the exterior to a better-than-mirror finish or keep it as is, as an honest visual representation of its age and history?

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wagon) boiled over twice on the way home. The temperature Sunday was around 100 degrees.”

Needless to say, the ’56 was traded in for a ’59 Pontiac, and they rode a bit easier the next couple of years. And then:

“Big trip forthcoming (to the Grand Canyon). Left home at 6:20 a.m. on Saturday May 8, 1965, in our new GMC Suburban. Weather good. Scenery varied from accustomed, to wild, rugged and beautiful as we drove from home south via Mis-sion cutoff to La Grande, Baker, Parma, Jordan Valley, Mcdermott and on to Winnemucca. Ar-rived approximately 5 p.m. after 477.7 miles of driving. We got an overnite parking space at the Westerner Trailer Park for a cost of $2. After hook-ing up water, electricity and sewage and starting the hot water heater — we enjoyed a steak dinner with before dinner drinks. After cleaning up — we retired to bed early — 7:30 p.m.”

Turns out that 1979 was the last year they hitched the trailer up. Then it sat until this year, when I rescued it. Now it’s time to shed the moss on the north side, replace the flat tires, service the systems and get it back on the road. My Airstream is no longer new, but it’s still an all-original ’62, so its new nickname is “Survivor.”

RiCK von sAMson is a freelance writer who lives in Walla Walla.

pastimes <continued from pg. 33

this is what Ron von samson’s Airstream, nicknamed “survivor,” looked like before he began refurbishing it.

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Airstream’s lifetime warranty is tacked inside the cabin.

A short history of Airstream 1927: william Hawley Bowlus supervises the construction of the spirit of st. Louis. Charles Lindberg flies it from new york to Paris.

1929: wally Byam purchases a Model-t chassis, builds a platform on it and mounts a tent. Proves unpleasant when it rains. wife disapproves. Byam then builds a permanent teardrop shaped enclosure on the chassis including an ice-chest and stove. Publishes article titled “How to Build a trailer for one Hundred dollars”. demand from readers leads to wally selling plans for $1. Byam makes $15,000.

1929: Bowlus breaks the wright Brothers’ eighteen-year soaring record by 14 minutes.

1932: Byam builds trailers in his backyard and neighbors complain. He rents a building.

1932: Bowlus designs the “Albatross sailplane”, which holds both distance and altitude records for the united states.

1934: the first designs for the Airstream trailer (not in aluminum) are printed as building plans in Popular Mechanics. the Air-stream trademark is officially introduced.

1934: Bowlus designs and develops the aluminum-skinned Bowlus trailer, not a you-build-it design. Byam works for Bowlus-teller Co. as a salesman.

1935-36: Bowlus-teller Co. goes bankrupt, and Byam purchases theremains.

1936: Byam modifies the expensive aviation influenced monocoque design of the Bowlus “Road Chief” and introduces the 1936 Air-stream Clipper.

1962: Byam passes away.

1967: Beatrice foods purchases Airstream.

1980: thor industries purchases Airsteam.

souRCes: Airstream, The History of the Land Yacht, Burkhart/Hunt; Airstream.com; Thorindustries.com

from left to right, massage therapist Cindy davis, Reiki Master Kathleen davis and esthetician Amanda evans pamper fashion and Beauty editor elliot LaPlante.

b y Elliot LaPlante / photos b y Colby Kuschatkabeauty

ummer is a busy season, and most of us are trying to find the perfect balance between work and play. With the temperatures rising and the to-do list growing, it’s important to make

time for relaxation.Recently, I got a personal introduction to Face

It salon, which offers services for skin, hair and body in a beautiful and stress-dissolving environment. the remodeled salon packs just the right amount of cozy and class to be the perfect summer haven. My introduction to Face It salon consisted of four relaxation services.

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Cindy Davis relieved my twisted, tired muscles with just the right amount of pressure and precision.

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Facials can turn your skin from drab to fab. Salon owner and es-thetician Amanda Evans soothed my sun-sizzled skin with products that left my face feeling smooth, hydrated and refreshed.

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There is a cure for the summer-time blues! Reiki is a Japanese practice that promotes stress reduction and deep relaxation. Reiki Master Kathleen Johnson gave me a lovely Reiki session and I left with a glow that came from the inside.

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Trips to the pool and days in the sun made my thick, long hair feel frizzy and frail. Tami Olmstead and Michelle Stanton hydrat-ed my locks with a power-packed treatment straight from Italy.

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eLLiot LAPLAnte is the Fashion and Beauty Editor for Walla Walla Lifestyles magazine. She can be reached at [email protected]


historic homes b y Karlene Ponti / photos b y Colby Kuschatka

Betty and dean love the lightness and spa-ciousness of the house, built somewhere between 1909 and 1914.

It has been completely changed since she bought it in 1967. She loves it now, but at first glance she wasn’t very impressed. Her first look

was after dark. There was ivy all over the porch, overgrown shrubs and plants in the front.

“The previous owner was 96 years old,” Betty says. “It had been understandably neglected.”

The interior was very dark woodwork, and there were three layers of draperies covering the

leaded glass windows. Initially, it was way too dark for her, and Betty wasn’t at all sure about it. The next day, in the sunlight, she and her friend Nancy Grant went to look at the house again.

Light always helps; it looked a lot better on the second visit, and she liked a lot of it.

But some things she wanted to change. The interior woodwork was mostly highly polished fir, stained dark.

“When I went in to look at it, I saw lots of work. I’m a worker. I didn’t see the joy,” she said.

The home had very few owners through the years, so it hadn’t suffered through a series of remodels, it just needed some maintenance and updating.

Betty and dean Lodmell’s home at 219 fulton st.

shades of lavender sunlight pours in through the leaded glass windows at Betty and Dean Lodmell’s home at 219 Fulton st., gradually coloring a collection of glassware from the early 1900s. these shades of purple and lavender are highlighted in decor throughout the home.


Betty loves the openness of the rooms and the large leaded glass windows that throw the prism colors across the walls.

The home has three finished floors with four walk-in closets. The upstairs has a wide hallway leading to three bedrooms and an office. The main floor includes a family room, kitchen, dining room and great room.

The first priority was to brighten up the house by painting the wood white. Betty also began to create interior decorations and accessories. “At the time I made every shade, every bedspread and wall hanging.”

Her flair for sewing and artistic design added to her sense of frugality and desire to stay within a reasonable budget. A few pieces of furniture have been salvaged from thrift stores, refinished and repurposed in the elegant home.

“When I bought the house I didn’t want anyone to know. I’d come out here to do some things


Leaded glass windows accent the living room. Betty's collection of purple glassware inspired the lavender/purple theme in the decorations throughout the home.

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inside, but I wouldn’t get past the shrubs or the ivy. I’d just get busy chopping everything back,” Betty says.

The first major changes: the basics, blown-in insulation, storm windows and paint.

The home on all three levels has a sense of light and spaciousness. Several rooms have pocket doors, a practical touch from the past.

The full basement provided the ideal location for her preschool — Betty’s Preschool was founded in 1962 — with a separate entrance so the children

didn’t have to walk through the house, keeping work and living space separate.

The sunlit front room is also the ideal place for Betty’s collection of antique glassware. Some are mostly clear, some are taking on shades of irides-cent purple. Because of mineral content used in glass in the years around 1911 these pieces take on a purple tint when exposed to sunlight.

Betty’s sense of artistry is showcased in her color coordinating the whole house in shades of white, lavender and purple.

the couple updated the 1909 kitchen, making it lighter, brighter and easier to clean.

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Lavender, purple and white create a constant theme throughout the home.

When she and dean married in 1986, they began even more work on the house, inside and out. They also worked on landscaping and put-ting in a garden.

“dean and I both enjoy the yard,” she says.They added a patio in the back about 15 years

ago, put in a three-tiered waterfall and planted more than 100 rose bushes. Some roses made it through the cold winter and others didn’t.

The 1909 kitchen also needed some help.“dean and I got an updated kitchen; it’s a lot

easier to clean. The cabinets are now painted white, have rounded inner edges so that clean-ing is much easier,” Betty says.

It was too dark before, now it’s white and has a very open feeling to it. The doors and cabinets all have glass doorknobs, a historic detail in a renovated home.

“updating a home really gives you a lot of satisfaction and helps the budget if you can do many of the things yourself,” Betty says.

“After remodeling the kitchen, we just started another round of exterior painting. In the last 10 years we remodeled the kitchen and all the bathrooms,” dean says.

She chose thick carpeting that covers the oak floors. Having them exposed might be pretty but carpet is nice, too.

“It was so cold in here with the giant windows that I had to put down carpet. Besides, we’d have to sand them and I’m already plenty busy.”

dean says the home is about 2,800-square-feet. His favorite room is the family room. “It’s real comfortable. She bought me a nice recliner. I sat there and watched the Master’s tournament. It was real nice.”

“I love my home,” Betty says. “I like the front room. I sit in different chairs and look out the windows.”

Her father worked in construction so the fam-ily moved a lot and made do with whatever they had at the time. So she likes staying put.

dean values Betty’s creativity in her choice of softer artistic colors. The exterior is done in gray lavender. The home they own next door is painted in a soft gray-blue. On these older homes, the original exteriors were varnished; in later years paint was applied.

They love the beauty of the flowers and trees, so plenty of work has been done with landscaping.

“Fulton is only one block long,” Betty says. “And it is lined with dogwood trees. It’s beautiful when they’re blooming. We put in two dogwoods in the back yard as a memorial to my parents.”

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

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Bernie and Carolyn Janke, 53402 W. Crockett Road in Milton-Freewater, love to garden. Although she concedes this year has been more of a challenge than others.

They have lived at this location for about 37 years, so what is now a garden has gone through plenty of transformations. Once a pasture, the space has constantly evolved into the garden they enjoy today.

But in the fullness of summer, the challenges are forgotten with the riot of growth.

“It’s mostly flowers,” Carolyn says. “But I do

several views show the variety of plantings in the garden.

Altered space


by Karlene Ponti/ photos b y Carolyn Jankesecret gardens


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have some tomatoes, jalapeños, cilantro and basil in there. I love the flowers. It’s such good therapy. We both love it.”

Plantings change as the areas of color get relocated. Plants of differing heights and time of bloom are incorpo-rated into the changing overall design. She says they kept moving their burn pile to a new area and just putting in more flowers, recently foxglove and cosmos.

The garden combines these color spots with a large open area surrounded by a variety of foliage. They enjoy it, and others began to notice its beauty; they started getting requests from people wanting to hold weddings there.

They added a little barn with a kitchen, then built a stage. Everything adds to the beauty of the garden.

“There’s a stream in the back, the Little Walla Walla River. We built a bridge over it. Every year we do a project,” Carolyn says.

keeping up a garden takes time and effort, but they love it.

It’s difficult to choose a favorite flower, there are so many to love, according to Carolyn. She’s especially fond of roses, but they took a hit from the winter weather.

“There’s clematis, lilacs and tulips. The hostas later on will be filling in,” she says.

That’s the thing about a garden: it grows and changes. In spite of the long, cold winter and a few casualties, new plants can be put in and the garden continues to change and evolve with the seasons.

Carolyn has planted mostly flowers this year. these bright red flowers are in a perfect spot by the barn.

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secret gardens <continued from pg. 42


Aug. 1The Walla Walla Sweets baseball, 7:05 p.m., Bor-leske Stadium. Details: wallawallasweets.com or 509-522-2255.

Check out the Monday Open Mic at Vintage Cel-lars. Details: 509 -529 -9340.

Aug. 3The first Wednesday each month enjoy a wine tasting. Plateau Restaurant, Wild-horse Resort & Casino, Pendleton. Details: 800-654-9453.

Music on Wednesdays at Walla Walla Wine Works. Details: 509-522-1261.

Open Mic every Wednes-day. 7 p.m., Red Monkey Lounge. Details: 509-522-3865.

Enjoy an old-fashioned country dance, 7:30 p.m., the gazebo at Pioneer Park. Details: 541-938-7403.

Aug. 3-7/Aug. 10-14Shakespeare Walla Walla presents “Macbeth.” Aug. 10-14, “The Comedy of Errors.” Fort Walla Walla Amphitheater. Details: shakespeareuncorked.org or call 509-742-0739.

Aug. 4Every Thursday, Walla Wal-la’s Harvest Foods features a wine tasting. 3:30-6:30 p.m., 905 S. Second Ave. Details: 509-525-7900.

Open Mic Night every Thursday, 7-10 p.m., Walla Walla Village Winery. De-tails: 509-525-9463.

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

Aug. 5Admission-free day every First Friday. Tamastslikt Cultural Institute, Pendle-ton. Details: 541-966-9748.

The First Friday Artwalk leads you to participating galleries the First Friday of each month. 5-8 p.m., art-walkwallawalla.com.

Three Rivers Winery hosts

its summer concerts. Aug. 5, Abby Mae & the Home-school Boys with Gaelic, blues and gospel, Aug. 19, Cody Beebe & the Crooks, rock, blues and country. 6:30-9 p.m. Details: 509-526-9463.

Aug. 5-6Enjoy live music every Fri-day and Saturday nights at Sapolil Cellars. Details: 509-520-5258.

The Red Monkey Lounge hosts music on the week-ends. Details: 509-522-3865.

Music every Friday and Saturday night at Wildfire, Wildhorse Resort & Casino. Details: 800-654-9453.

Annual show of classic an-tique cars, entertainment, refreshments. Preston Park, Waitsburg. Details: 509-337-6393.

Aug. 6Spend a summer Evening at the Depot, for a wine and beer social. Refreshments, raffle, an auction of art, an-tiques and collectibles. 6-9 p.m., Dayton Historic De-pot. Details: 509-382-2026.

Aug. 6-7Annual YMCA Peach Bas-ket Classic basketball tour-nament. 8 a.m., Downtown Walla Walla. Details 509-525-8863.

Every Saturday and Sunday, music at the Downtown Farmers Market. 9 a.m.-1 p.m., Crawford Park, Downtown Walla Walla. Details 509-520-3647.

Each weekend in August, the Living History interpret-ers portray characters from the past, telling stories from local history. 2 p.m., Fort Walla Walla Museum. Details: 509-525-7703.

Aug. 12The second Friday of the month check out the win-eries on the Uptown Wine Walk. 5-8 p.m. Details: up-townwinewalk.com.

The second Friday of each month enjoy the acoustic jam night. 7 p.m., Skye Book & Brew, Dayton. De-tails: 509-382-4677.

Aug. 12 - Oct. 9New exhibit: Cowgirls: A Contemporary Portrait of the West. Learn about

the women who ranched, farmed and starred in the rodeos. Tamástslikt Cultural Institute, Pendleton. Call 541-966-9748.

Aug. 13-14Each weekend except the Peach Basket (Aug. 6-7), enjoy a concert at 4 p.m. at the Land Title Plaza. De-tails: 509-529-8755.

Aug. 19-21Muddy Frogwater Festival, plenty of activities, includ-ing art, music and food. Yantis Park, Milton-Freewa-ter. Details 541-938-5563.

Aug. 20Tamástslikt Cultural Insti-tute hosts a Salmon Walk. Hiking, a fun run and a salmon tour by bus. Details: 541-966-9748.

Family Movie Night spon-sored by the city of Walla Walla Parks and Recre-ation Department, Walla Walla Public Library and the Downtown Walla Wal-la Foundation. Tonight: “Tim Burton’s Charlie & the Chocolate Factory.” At dusk, Borleske Park. Details: wwpr.us or 509-

527-4527.

Aug. 21Celebrate Women’s History and commemorate the rati-fication of the 19th amend-ment to the U.S. Constitu-tion granting women the right to vote. Ice cream social, Fort Walla Walla Museum. Details: 509-525-7703.

Aug. 27Rockin’ the Lowboy mu-sic festival. 10 bands, plus food, beer, wine and whis-key. 2 p.m.-midnight at Sapolil Cellars Winery, 1106 Sapolil Road. Tickets avail-able at Sapolil Cellars and Locati Cellars for $13, or at the door for $15. Ticket Must be 21 or older.

Aug. 27-28The local dragstrip offers a weekend of exciting races. Middle Waitsburg Road. Details: 509-301-9243.

Aug. 31The Walla Walla Fair & Frontier Days begins with a concert by The Band Perry, LoCash Cowboys and Joey + Rory. Details: 509-527-3247.

August

Players watch as a layup floats into the basket on center court at first Avenue and Main street during the first round of the annual Peach Basket Classic on Aug. 4, 2007.

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Clue

Just down the street from the Washington odd Fellows Home, this cheery fellow greets passersby.

Last month’s clue

Anchored near the entrance to a popular walking trail, this sign tells the history of a famous World War II u.S. Navy vessel. The commander of the ship received the Medal of Honor after being mortally wounded in combat and going down with his ship in the Battle of Sunda Strait, Feb. 27, 1942.

Last month’s winners

Answer

The sign on the anchor of the u.S.S. Hous-ton, which is in Rooks Park.

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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Libby Frazier, CNE, CNHS, CRIS • Megan Golden, CRISC: 509-301-4055 /509-301-4035

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Libby Frazier,

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August 2011 Lifestyles

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