Yakima Magazine Mar/Apr 2011

Raise your own Chickens 50

MARCH | APRIL 2011A SPECIAL INTEREST PUBLICATION OF THE YAKIMA HERALD-REPUBLICDISPLAY MARCH 4, 2011 • YAKIMAMAGAZINE.COM

FOOD & WINE ISSUE

H I G H D E S E R T L I V I N GH I G H D E S E R T L I V I N G

FOOD & WINE ISSUE


Food Co-Op!The story behind

this start-up 40

GOIN’ GREEN

HIGH DESERT LIVING

A tale of Two (million)

Tamales 24

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Celebrating 56 Years in Business!Wray Brown opened his first store on March 3, 1955.

The things that were important to us then are STILL importantto us today.

• Convenience Locations• Service & taking care of our customers• Supplying the freshest meat produce• Supporting our community by buying local• Giving you the best value for your money

We arecommited to

Fast, Fresh & Friendly!

With over 160 employees, your family is our family.

56th & Summitview966-2660

72nd & Nob Hill965-4040

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HEATHER CAROWriter/Coordinator

Drop us a line at [email protected]

Love at First Bite

Yakima magazine asked: What are you looking forward to most about the spring season?

Become a fan of Yakima magazine on Facebook. To join, visit yakimamagazine.com.

PHOTO BY JENNIFER DAGDAGAN

WHEN I WAS 15, I FELL IN LOVE FOR THE FIRST TIME. And no, I’m not talking about the romantic variety — though the

experience was nearly as swoon-worthy. Rather, it was the fi rst time I made tamales. I was invited by a friend to help make — and more importantly to sample — the delicacies straight from the steamer.

There were six or seven of us who had gathered that weekend to begin wedding preparations for my friend’s sister. And though I don’t recall just how many dozen tamales we made — or exactly which steps I assisted with, I will never forget the fi rst melt-in-your-mouth bite of the fi nished product.

It was perfection. It was love at fi rst bite. I devoured seven in one sitting and only stopped because I had to come up for air. Also, it wasn’t humanly possible to fi t another into my digestive tract.

They were that good.Thus began a love affair that has stuck with me over the years.

And though I’d like to report that I’ve become an expert at making tamales, my culinary skills are limited to meals requiring a maximum of two steps and that may also require the addition of a “seasoning packet.” So, I prefer to admire the work of more talented professionals. As often as possible.

Lucky for me, the Yakima Valley is home to some talented tamale makers who keep a steady supply of the savory treat for whenever I need a “fi x.” In this “Food and Wine” edition of Yakima magazine, we invite readers to visit some of our favorite tamale hotspots — and let you in on a few of the secrets to their success. We also introduce readers to some passionate foodies joining the locavore movement, as we taste-test our way through the Valley.

And, in the spirit of Earth Day on April 22, we give readers a glimpse into a close-at-hand rainforest, some tips for “spring green” entertaining that won’t break the bank, local home construction that may inspire an eco-makeover, as well as much more.

We love to hear about your corner of the Valley, so stop by our website at yakimamagazine.com, peek in on Facebook or send us an e-mail with your comments, questions and story ideas. We hope you enjoy our Food and Wine “Green” edition as much as we have enjoyed bringing it to you.

So cheers to you, Yakima — or as my late grandmother, Virginia Hanson, would have said, “Here’s looking up your kilt.”

The color “Green!” — C.B.

Fresh veggies from the garden — L.R.

Hearing kids laughing and squealing outside :) — F.P.

Tulips, Daff s, Opening the house to air it out, green grass, seeing our neigh-bors again, no furnace, Easter, camping, nightly walks after dinner....etc etc. I ♥ spring!!! — A.N.

Entertaining outdoors at home with great friends and grilling yummy fresh fruits and veggies from the farmers market - after we have spent the day drinking our way through the wine country! Come on spring! — G.G.

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Niche Products & Marketing Manager Robin Salts Beckett

Assistant Marketing ManagerShannon Glessner

Yakima Magazine CoordinatorHeather Caro

Special Publications CoordinatorScott Klepach

Ad Services/Prepress ManagerGeorge May

News EditorJeff Garretson

Design and LayoutSarah ButtonStephanie Jewett David Olden

Chief PhotographerGordon King

PhotographyCourtney CrutcherSara GettysAndy Sawyer

Layout CoordinatorsMissy CrawfordAlisa Oram

Advertising Sales ManagerLisa Kime

Retail SalesSandra AguilarKelly BakerShannon CruzGabby Hauff Teri IlenstineJessi McGillAsusena MendozaJanna VanBuskirk

National Retail SalesCarmela Solorzano

Outside Classifi ed Sales Jim RosseauKaren Schwartz

Online Sales ManagerCal Blethen

Online SalesShawna Giles

Advertising AssistantsDebbie HansenLeslie LubranoLisa Parker

Our scrumptious Fleur de Sel roasted lamb dish was prepared by Chef Derrin Davis of WaterFire Catering. Photo by Jennifer Dagdagan

ON THECOVER

H I G H D E S E R T L I V I N G

VOLUME 3 • Issue 2March | April 2011

YAKIMA MAGAZINE114 North Fourth Street • Yakima, WA 98901-2707

509.577.7731 • www.yakimamagazine.com

Published every other month by Yakima Herald-Republic

© 2011 Yakima Herald-Republic. All rights reserved. The magazine accepts no responsibility for unsolicited manuscripts or artwork; they may not be returned.

PublisherSharon J. Prill

Vice President of SalesJames E. Stickel

EditorBob Crider

Operations DirectorRick Oram

Finance DirectorWendie Hansen

Circulation DirectorAnn Craven

Accounting ManagerDiane Ewing

Credit ManagerAviva Beach

Human Resources ManagerLeticia Gonzales

Raise your own Chickens 50

MARCH | APRIL 2011A SPECIAL INTEREST PUBLICATION OF THE YAKIMA HERALD-REPUBLIC

DISPLAY MARCH 4, 2011 • YAKIMAMAGAZINE.COM

FOOD & WINE ISSUE


FOOD & WINE ISSUE


Food Co-Op!The story behind

this start-up 40

GOIN’

GREEN

A tale of Two (million)

Tamales 24

1

8 98 9

8 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m M a r c h | A p r i l 2 0 1 1

509.453.9171 – 1201 South First Street, Yakima WA10.836545.YVM/M

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Rick & Mary Jo Pinnell know the Yakima YMCA. Rick attended Camp Dudley as a youth. Mary Jo works out at the Y regularly. Both serve the YMCA as volunteer leaders.As honorary chairs of this year’s YMCA Partner with Youth Campaign, they invite you to join them in supporting the Y’s youth programs.

Support the Y. Call 972-5250or visit: www.firstgiving.com/yakimaymca

“An investment in our city’s youth is an investment to our city’s future. I am just one example of that “pay it forward” YMCA investment made 50 years ago.” Rick Pinnell“Support your YMCA that does so much for our community’s children, seniors, and families. It will give a long time return to so many.” Mary Jo Pinnell

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FEATURESTempting Tamales 24Go behind the kitchen doors of some of the Valley’s talented tamale makers.

Yakima Food Cooperative 40Meet some passionate foodies joining the locavore movement.

DEPARTMENTSENTERTAINING 14Green is the new black and still just as glam. Here’s a few eco-taining tips to inspire spring revelry that’s easy on the earth.

GARDENING 20Tips from our Master Gardener to create an earth-friendly garden that is colorful, diverse, drought-tolerant, friendly to wildlife and much less work!

COLLECTIONS 34Yakima’s David Childs shares his passion for shoes in the Yakima Valley Museum exhibit, “Head Over Heels, Over Heels.” You won’t want to miss this!

LIVING 50Raising backyard chickens is one of the fastest growing hobbies in the US — and Yakima is no exception.

HOME & GARDEN 58Harris Construction helps Jeff and Carol Nelson fi nish their dream home — “built green” at the top of Naches Heights.

TRAVEL 66You’ll find every shade of green in one of the few temperate rain forests in the world — not too far from home.

M a r c h | A p r i l 2 0 1 1

WELCOME! ...to the food and wine issue! From a food co-op tour to backyard chicken farmers — we’ve got everything you need to eat a little “greener” this season.

REGULARSNotes from Heather | 6Contributors | 12City Scene | 74Calendar | 76Interview | 78

Free-range chickens at BioCento Farm. PHOTO BY

JENNIFER DAGDAGAN

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“We need to stop

seeing each other”

Heart disease is preventable, not inevitable. The Institute for Heart and Vascular Health is proud to partner with the American

Heart Association in fighting the nation’s #1 killer. Together, we’re working to keep Central Washington hearts healthy—another reason to Count on Memorial. yakimamemorial.org

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CONTRIBUTORS

CHAD BREMERMAN is a self-taught photographer. Chad started his company, Portraits for a Lifetime, when his fi rst daughter was born and for the past

six years has been shooting pictures professionally. Chad is married to Julie Bremerman and has two daughters, Hannah, 8, and Emma, 6.

JENNIFER DAGDAGAN lives in Yakima with her husband Larry and their three children. She has been a professional photographer for 11 years and runs Jennifer

Dagdagan Photography from her home.

SHARONFISHER is a Master Gardener and the coordinator of the Columbines, the Master Gardener writers group. She’s also a mother of four and a grandmother of

eight. In addition to gardening, she’s also an EMT, an amateur radio (HAM) operator and has been a Search and Rescue volunteer for 22 years. On her free time she enjoys needlework and reading.

MELISSA LABBERTON has been freelance writing for the past 20 years. With a bachelor’s degree in theatre from the UW, she has performed in Seattle and Charleston, S.C., and

has been an active performer and director for the Warehouse Theatre of Yakima. When not writing or performing, she’s teaching drama at Marquette Middle School.

CHRISTINAMCCARTHY lives, works and plays in and around the Yakima Valley. She and her husband are parents of three wonderful children and numerous furry

creatures. A graduate of Central Washington University and former English teacher, Christina spends much of the work week writing.

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ENTERTAINING BY HEATHER CAROPHOTOS BY JENNIFER DAGDAGAN

Pure & Simple Entertaining

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WWWHEN IT COMES TO ENTERTAINING, green is the new black. But being environmentally conscious does not mean guests must suffer through bland food and recycled napkins. Green entertaining can be glam — and it’s easy to do. Here are a few of our favorite eco-taining tips to help inspire spring revelry that’s easy on the earth.

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EntErtaining


re-ClaimOld meets new with outdoor

furniture made from reclaimed wood — like this custom cedar set from

the Pine Shop in Yakima. The Pine Shop also carries a large selection of reclaimed wood for DIY projects — as well as eco-friendly finishes.

the Pine Shop 302 S. 1st St. Yakima, WA509-452-8247 • pineshopyakima.com

1515 1616


Refresh One of the easiest ways to go green when entertaining is by selecting a menu fi lled with seasonal, locally grown foods. Not only are local foods fresher, buying them supports Valley farmers and creates less of an environmental impact (no need for energy consuming shipping). Culinary delights such as organic lamb and veggies can easily be found locally. Don’t feel like cooking? Yakima is home to many eateries that strive to incorporate local produce, such as Derrin Davis of WaterFire Catering. By using fresh produce and seasonal menu items — like these pictured — Davis says he “maintains a commitment to sustainability.” Find recipes for Fleur d’ Sal Roasted Lamb and Blueberry Cheesecake with Late Harvest Riesling Blueberry Gelee online at yakimamagazine.comWaterFire Catering, 509-731-2588

Re-New Take

inspiration from your surroundings when designing

an eco-friendly tablescape. Simple blooms make a dramatic impact when displayed in a collection of vintage milk

glass vases (these were a thrift store find at 50

cents each).


1717 1818

EntErtaining

re-PurposeBe creative with place settings. Canning jars used for drinking (or even wine) glasses can be charming additions — and may already be on hand.

recycle Vintage scraps of fabric can find new life when

stitched together into a table runner like this one made by Sue Stokes from

repurposed cloth napkins and sheets. Make your own or pick one up at the Pine Shop. Prices start at $25. Or, tie one on with these creative napkin holders made by local artist Robbie Bustos using vintage buttons and

craft wire. Pick up a few from her website rubyvegasdesign.com — or make some

yourself. Find DIY instructions at yakimamagazine.com.


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Re-Use When it comes to green entertaining, a good rule of thumb is to use what you have and borrow what you don’t. Search your cupboards and ask around before running to the store — chances are a friend or family member has a few extra napkins or vintage silverware they aren’t using.

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GARDENING BY SHARON FISHER

Tips for “Greener”

Gardening in Yakima

EEEARTH-FRIENDLY GARDENS and yards are colorful, diverse, drought-tolerant, friendly to birds, butterfl ies and other wildlife, and, in the long run, less work than the clipped shrub- and lawn-dominated yards we’ve known for decades. As practitioners of sustainable gardening, Master Gardeners focus on the challenges of designing garden spaces that will become easier to care for with each passing season. They will also tell you that no ground cover, perennial or shrub needs to be watered, fed, edged or mowed as often as a lawn. To that end, if you are reading this because you want to garden “greener,” you can save water by removing some of your lawn — it is a water hog.

Planting the right plant in the right place, with the proper soil, light exposure, protection from wind and moisture and drainage, will help you grow healthy plants that are not so prone to insects and diseases, as well.

COMPOSTINGComposting isn’t that di� cult, and you get to use up a lot of waste that would ordinarily end up in your garbage or your garbage disposal. Compost needs alternate layers of “brown” matter, such as fall leaves, shredded newspaper and pine needles, and “green” matter, such as vegetable scraps, garden trimmings and grass clippings. “Red Wiggler” worms are very eff ective at biologically decomposing kitchen food wastes. You can buy a bin or container specially designed for vermiculture or you can make your own. Get more information on beginning backyard composting on the Yakima County Public Services website: yakimarecycles.com/composting.asp


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Create a more earth-friendly garden by replacing lawn with

sustainable ground covers.


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Here are some other “Master Gardener” tips on how to garden “greener”

• Create border and island gardens that replace some of your turfgrass.

• Plant trees with groundcover underneath. There are many shade-tolerant and sun-loving groundcovers that tolerate varying degrees of foot traffic: pachysandra, liriope, lamium, thyme, ajuga, blue star creeper, creeping thyme, sun-loving creeping phlox, “hens and chicks” and many varieties of sedum (Stonecrop). You may have seen “Steppables,” as well. The native evergreen Arctostaphylos uva ursi (Kinnikinnick or Bearberry) are examples of the many ground cover plants that are slightly taller. Ornamental grasses also make excellent ground cover.

• Water lawn infrequently but deeply.• Install drip irrigation or soaker hoses

and use a timer.• Water in the early morning when

there is less evaporation.• Consider using recycled “gray” water

— water from the house, such as dishwater, air-conditioner condensate, water from dehumidifiers, etc. — on ornamental plants.

• Reduce evaporation by maintaining a 2- to 4-inch layer of organic mulch on top of all bare garden soil. Pile it around your veggies and landscape plants.

• Reduce water loss from hanging baskets by lining the insides with black plastic (except for the bottom) and using small amounts of water-absorbing crystals in the potting mix.

• When digging new beds, work compost or other organic matter into the soil to improve drainage and water-holding ability.

• Group plants together that have the same water needs.

• Get composting! Compost can include your grass clippings, coffee grounds, fruit and vegetable scraps, shredded junk mail, leaves, egg shells and anything else that will break down.

• Find creative ways to use garden prunings by building trellises, gates, furniture or garden ornaments with it.

• Use sticks for labeling and plant support.

• Plant trees and shrubs that provide cover and food for small wildlife. Plant flowers and herbs that provide food for good insects and bees. Create a habitat such as an old log or pile of rocks in the corner of your yard for frogs.

ABOUT PESTICIDESEncourage wildlife in your garden by not using pesticides. Rather than spraying at the first sign of something crawling, ask yourself if the bug is really a problem or just a passing cosmetic issue. If it is a real threat to your garden, try picking the offender off the plant by hand or using a strong spray of water from the hose. These are frequently all you need for insect control. If necessary there are many environmentally safe options, such as Bacillus thuringiensis (commonly known as Bt), which is an insecticidal bacterium widely used for control of many plant pests. There are also a variety of oils, soaps, repellents and natural insecticides that solve the problem with less impact on the environment and less collateral damage to nonpests. Be sure to follow directions and use only as indicated on the label.

GArDEnInG

rIGHT & BElOw: Planting trees and shrubs can help create

a backyard wildlife habitat. Through sustainable

gardening a yard becomes easier to care for over time.


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The topic of the Master Gardener Spring Symposium this year is “Environmentally Friendly Gardening in Yakima.” All talks are from 7-9 p.m. in the Davis KIVA and are open to the public. $30 for the series or $10 for each class.• March 9 – Ciscoe Morris.

Environmentally friendly garden design.• March 16 – Andy Stepniewski.

Birds and bees in the garden.• March 23 – Bonnie Orr.

Worms and composting. • March 30 – Jeannie Stephens.

What’s new in perennials, shrubs and trees for the Yakima garden.

BELOW: Sun-loving ground covers like ‘hens and chicks’ and varieties of sedum (Stonecrop) make a colorful and succulent lawn alternative that is also “Steppable.”

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FOOD BY HEATHER CAROPHOTO BY ANDY SAWYER

A Tale of Two (Million)

Tamales


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WWTamales like these prepared by Lupe Gutierrez may be the ultimate comfort food.

WITH LAYERS OF CORNMEAL masa and rich, seasoned fi llings tucked into a softened husk, tamales might be the ultimate comfort food. And though enjoying renewed interest among the “foodie” crowd because it’s handmade and has versatile fi llings, tamales are far from a novel creation.

In fact, tamales were probably conceived out of necessity — more than 7,000 years ago. The hearty, portable food was able to be fi lled with “whatever was on hand” and may have fed ancient Aztec and Incan warriors. From humble beginnings, tamales later went on to become a favorite dish perfected by generations of Latin American cooks. Today, more than 500 tamale variations can be found throughout the United States as well as Central and South America, but the tastiest tamales are those that are hand-prepared using time-honored and labor-intensive methods.

To make tamales from “scratch,” yellow corn is cooked in lime water, then stone-ground and dried to make masa. The masa is then combined with shortening and spread on a softened corn husk before adding spicy fi llings such as peppers or seasoned meat. Finally, each bundle is carefully folded and boiled or steamed. Thanks to the husk, tamales can stay warm for hours — perhaps the original “fast” food — but are tastiest when eaten straight from the steamer.

Even for veteran cooks, the steps to prepare the tamales can take days and are often reserved for special occasions and holidays. But if a weekend of laboring in the kitchen sounds daunting, don’t worry. The Yakima Valley is a hot spot for authentic Latin American cuisine, including the tamal (singular for tamales). Here are a few of the local experts who have stepped up to satisfy tamal cravings throughout the Valley — and beyond.


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FOODFOOD PHOTOS BY GORDON KING

Los Hernandez TamalesNestled between used-car lots and

antique stores in Union Gap, the boxy, white storefront of Los Hernandez Tamales appears unassuming and quaint. But step inside the simple brick building and diners will fi nd an authentic culinary gem that’s earned a reputation for its delicious fresh tamales.

In fact, says owner Felipe Hernandez, the tamales are in such demand that Los Hernandez has served more than 2 million of the handmade delicacies since fi rst opening its doors in 1990.

One taste of the melt-in-your-mouth treats — which come in varieties such as pork, chicken and the seasonal asparagus and pepper jack cheese — and it’s easy to see why this modest eatery has become a local favorite. With tamales this tasty, it was only a matter of time before the word would get out.

While relying almost exclusively on word-of-mouth advertising, Los Hernandez Tamales has been featured

on an episode of the PBS hit Northwest Backroads and even mentioned in Sunset magazine — twice. They’re also a regular stop on many wine country tours and frequently welcome visitors from around the country.

“It is crazy the people that come through here,” says Hernandez’s daughter, Rachel Wilburn, who works at the primarily family-run establishment. “We have a guy that comes from Portland and buys 30 and 40 dozen at a time. My dad always says you never have enough.”

As if to illustrate her point Wilburn pushes the play button on a blinking answering machine and a gruff voice places an order for dozens of tamales from France. She grins while looking for an order slip — apparently these requests are not uncommon. But the success of the popular eatery has not come without sacrifi ce for the Hernandez family.

Los Hernandez Tamales was born out of necessity when owner and namesake

TOP: Felipe Hernandez shows o� a plate of homemade tamales.

ABOVE: Los Hernandez’ seasonal asparagus and pepperjack cheese

tamales have earned culinary praise from across the country.


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Food Photos by Gordon KinG

Felipe, 62, was fired from a 19-year sales position at Montgomery Ward. Suddenly out of work and needing a way to support his wife and two young daughters, Hernandez looked to tamales. Specifically, he looked to his sister Leocacia’s Texas-style tamales, which had long been a favorite among family and friends. With her help, Hernandez refined the recipe and adapted it for commercial use. With the aid of Washington state’s SEED program, which once provided startup assistance and training for small business owners, Hernandez decided to take the leap to entrepreneurism.

“It was not easy,” says Hernandez, who has lived in the Yakima Valley since 1957 and credits the eatery’s success largely due to the support and acceptance of his family.

Today, to keep up with demand, 60 dozen to 80 dozen tamales are prepared daily using traditional methods at a

separate location in Union Gap. “I cook and grind corn the old-fashioned way,” says Hernandez, who in addition to tamales and fresh salsa, also sells his yellow, stone ground masa and corn husks for DIY-ers.

And Los Hernandez’ busiest season — spring — is just beginning. The popular asparagus and pepper jack cheese tamales are available only during the Valley’s asparagus season — March through mid-July — and advance orders have been piling up since December.

Though the business is growing at a rate that an expansion may soon be in the works, Hernandez insists he will never cut corners when it comes to making tamales.

“We go through a little more because that’s what got us here.”

Los hErnAndEZ tAMALEs3706 Main St., Union Gap509-457-6003

toP: Fresh tamales are pulled from the steamer by Audrie Martinez.

AbovE: Los hernandez tamales has served over two million tamales

from their Union Gap location since opening in 1990.


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Food Photos by Andy sAwyer

Lupe GutierrezIn a valley filled to brimming with

talented cooks and authentic Mexican fare, singling out the “best” tamales may seem an impossible feat. But if the judges of the annual Wapato Chamber of Commerce Tamale Festival are to be believed, those tamales might come from the kitchen of Toppenish resident Guadalupe Gutierrez.

Since the annual fall festival and cook-off competition began six years ago, Gutierrez, 61, has pitted her homemade

tamales against some of the Valley’s best — and has won first or second place each year. In addition to the competition, Gutierrez also sells her tamales at the event. Last year, with the help of Elsa Estrada and other friends, Gutierrez sold more than 250 dozen tamales before running out of the crowd-pleasing dish.

The award-winning recipe was passed down from her mother. “It’s a family tradition,” says Gutierrez. “Every year at Christmas, my mom would make 100 pounds of masa.” Gutierrez explains that she and her sisters would

Friends help Lupe Gutierrez prepare

her award winning tamales before the

wapato tamale Festival in october.


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FOOD

eventually turn the stone-ground masa into dozens of tamales to be given away as gifts to holiday visitors. Today, Gutierrez no longer makes her masa from scratch (she uses Los Hernandez Tamales’ masa instead), but the years of hard work are evident in every bite of her perfected delicacies.

Though the recipe was passed down, the tamal fi llings are original. Gutierrez fi lls her celebrated tamales with everything from pork and chicken to cheese and jalapeno, or spinach

and cheese. “You can stuff them with anything you want,” Gutierrez grins.

When not preparing for the festival, Gutierrez keeps her skills honed by cooking fresh tamales for lucky friends, family and co-workers. But locals may not need to wait until October to sample the tasty fare — Gutierrez is busy making plans to open her own “tamales-to-go” eatery in downtown Toppenish, which may open as early as late summer or early fall.

Lupe Gutierrez makes each tamal by hand using traditional methods.

PHOTOS BY ANDY SAWYER


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COLLECTIONS BY CHRISTINA MCCARTHYPHOTOS BY GORDON KING

Head Over Heels … Over Heels

A AFFAIRS OF THE HEART take many forms: young lovers, a mother and her baby, even the comfortable silence of an old couple after 50 years of marriage.

But not all love aff airs are between people, and David Childs’ passion for shoes — now on display at the Yakima Valley Museum — presents a perfect example.

Head Over Heels Over Heels is a fi tting name for both the exhibition and Childs, a retired Nordstrom shoe salesman who lives in Yakima and has a real penchant for fancy footwear. The museum exhibit features more than 600 pairs of shoes, dating from the early 20th century to the present. And that’s only half of his collection.

“I picked the best representations of the various ‘style trend eras’ … and then about 30 of my very favorite shoes from the entire collection,” Childs explained just prior to the Feb. 11 grand opening of the exhibit.

“It’s not really meant to teach you the history of shoes, but rather to off er a peek at the wild and over-the-top heels that women of wealth and royalty have worn.”


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Entering the exhibit, one can’t help but feel “wowed” by the sheer number of shoes, as well as their beauty and outrageousness. One pair holds a tiny red bird in each of the cagelike heels. Another sports the skyline of Seattle — in rhinestones — around the heel. Scrapbook panels accompany the shoes, giving a glimpse into why and how Childs acquired them.

David Childs sits among his col-lection of shoes which are part of a

display titled “Head Over Heels Over Heels” at the Yakima Valley Museum.

10.836575.YAK.M


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Starting YoungChilds was only 4 or 5 when he, with

the help of a brother, discovered the entertainment value of high-heeled shoes. The two found their mother’s dress shoes and, putting them on over their oxfords, began clomping around the hardwood fl oors of their home. Mom heard and quickly put an end to the shoe abuse, but Childs was hooked.

He began cutting pictures of shoes from Montgomery Ward catalogs, and kept his “fi rst shoe collection” in a cigar box in his room. Like any collector, Childs would view, sort, label and play with his collection frequently.

During his college years, Childs was fortunate to become employed at a shoe store, where he learned how to properly fi t shoes — a skill that served him quite well for the next 40 years. In the late 1960s, he secured his second shoe job in Iowa, and shortly thereafter, began researching and collecting high-heeled shoes. In 1970, he began a job in the women’s shoe department at Yakima’s

Nordstrom (making it into the top 10 percent of the sales force 20 times) and worked there until the store closed in March 2001.

An Eye for QualityChilds’ passion has taken him across

the country. He can spin tales about finding his favorite style — 1940s era, ankle strap platforms — from Chicago to Salt Lake City to Montana, but most frequently he can be found perusing his favorite shops in Portland, San Francisco and Los Angeles. “I travel to attend professional organ performances,” explained Childs, who is also a member of the American Guild of Organists. “While I’m visiting, I always look up the vintage shops in the area and often come away with some real treasures.”

Childs’ collection falls in two broad categories: high-quality heels, typically worn by well-dressed women over the past century, and pristine examples of unusual or trendy special-occasion high

COLLECTIONS

“ People criticize Imelda … I’m just as bad.”

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heels. Over the years, as the number of shoes in his collection increased, so did his standards. “I used to buy shoes if they caught my eye,” he said, “but now I’m a bit pickier. They have to be smaller sizes — nothing over a 7, unless I’m just crazy about it,” he said, grinning. “But the condition must always be pristine.” Yakima Valley Museum Director John Baule agrees that Childs’ taste is spectacular. “When I first went to see his collection, I was absolutely amazed at the quality and the research behind the shoes. David is a serious collector, and his love and appreciation for fine high-heeled shoes creates a top notch collection.”

The Head Over Heels Over Heels exhibit displays every decade, era and important fashion phase in women’s high-heeled shoes, from the early 1900s to today. The display was created by Andy Granitto, the museum’s Curator of Exhibits, who spent more than a month designing the gallery space before he even began building it. Granitto’s goal was not just to display shoes, but to tell the story of Childs’ passion in a way that others will understand. “This exhibit isn’t just for women who like nice shoes,” Granitto said. “It has a personality of its own, and everyone who visits will come away with a sense of awe and admiration for the art that these shoes are.”

ColleCtions

towering shoeboxes filled with Childs’ treasured collection are labeled before the museum exhibition.


38 39

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38 39

The Yakima FoodCooperative

Food BY ANdREA MCCoYPhoTos BY ChAd BREMERMAN

A Fresh Perspective:

Food Co-op Board members, clock-wise from Left: dan duggar, Erin Malland, Mary stevenson, Maria Jet, Mary Pellicer. NoT PiCTuREd: Kara Lolley, Kelli Carmony

40 4140 41

40 | YA K I M A M A G A Z I N E • t y a k i m a m a g a z i n e . c o m M a r c h | A p r i l 2 0 1 1

TTTTWO YEARS AGO, THE YAKIMA FOOD COOPERATIVE WAS JUST A DREAM, an idea brought up during a spirited dinner conversation among friends. Today the co-op is a group of energetic and dedicated volunteers working together to make the dream a reality.

The Yakima Food Cooperative strives to buy from local organic farmers and producers. Its mission is to provide quality, ethical, sustainable and aff ordable foods and products, to provide local farmers and producers a place to sell their products at a fair price and to create a place for the greater Yakima community to gather and work together.

With the vision of a storefront someday, the group today is diligently taking the steps needed toward incorporating the organization, building community interest in the co-op and facilitating relationships with local producers from around the Yakima Valley.

Jenny Mae’s individually packaged

gluten-free baked goods.

40 4140 41


Right: Artfully strung Peppers from Alvarez Farms. Photo by tye

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ChAd bRemeRmAn.


42 4342 43

Food

“I’m involved with this project because I feel strongly that Yakima would be a great fi t for something like this,” co-op board member and Yakima native Erin Malland said. “This gives local people the opportunity to consume food grown in their own backyards.”

Dr. Mary Pellicer, a family practitioner in Yakima who also is on the co-op board, agrees. “We want fresh, local, natural and organic foods and we want to support farmers and businesses who provide these products.”

The working board and subsequent committees have commissioned two students from the business department at Heritage University to help them write a business plan.


42 4342 43

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Excitement is brewing. Currently, board members and those on the co-op’s mailing list can take advantage of bulk buys from local producers as they become available. The group has an e-mail list of more than 150 people who take advantage of these special buys and stay up to date on the co-op’s latest developments. The co-op’s Facebook fan page grows nearly every day, too.

“Because the quality of food my family eats is so important to me, I spend a lot of time driving around the Valley and beyond getting what I need,” Pellicer said. “But for me, it’s worth it because I believe good nutrition is foundational to good health.”

The co-op gives consumers the opportunity to get food products straight from the source: the farms that produce them.

For more information about Yakima Food Co-op, go toyakimafoodcooperative.com.

Below: Cattle graze on grass at the Baron Farms in wapato.

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Cameron Baron (right), part owner of the farm. opposite: Baked goods from Jenny Mae’s

Gluten-free goodies.


44 4544 45


44 4544 45

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Food

Mary Stevenson, 45, is the co-op’s presi-dent, as well as a physi-cal therapist asswistant. She heard about the co-op from her doctor, Kara Lolley, who’s also on the board. “I’ve been trying to eat differently for health reasons,” she says. Lolley suggested that she attend a meet-ing. Stevenson’s excited about the possibilities for the co-op. “It’s a very new effort,” she says. “We’re still in the growing stages … (but) our hope and our plan is to have a storefront. That’s going to take a while of course.”

Erin Malland, 37, is the co-op vice president, as well as a “work at home mom.” Malland also does book-keeping and marketing for Yakima Sports Center and 901 Pasta. “My interest in sourcing local and organic foods for our family restau-rants certainly influence my commitment (to the co-op),” she says. Malland was a vegetarian for 10 years and

says the lifestyle made her focus on where food comes from. Having her own children – as well as her own food allergies – also prompted a bigger interest eating food that’s local and natural. “I love contributing to an organization that supports my lifestyle.”

Maria Jett, who’s the director at Knowledge Points Learning Center, lives in Naches Heights, among a beautiful expanse of orchard. In addition to the co-op, Jett, 37, is also involved in La Casa Hogar and the Cowiche Canyon Conservancy. “It’s so appar-ent to me what an abundant and rich community we live in,” she says. “I live in an area where I’m fortunate enough to grow my own food.”

Mary Pellicer, Md, is a private practice physi-cian and healer at Re-naissance of the heart, who also serves as a co-op board member. “I’m passionately interested in health and heal-ing, and what we eat is ultimately connected to that,” says Pellicer, 53.

dan dugger, is a Water Quality Scien-tist with Washington State Department of Ecology in addition to being a board member for the Yakima Food Co-op. “I’m a co-op shopper and volunteer since 1994,” says Dugger, 38, who cites better tasting food as well as supporting local ag-riculture and the environ-ment as reasons he joined the locavores movement.

“When I moved to Yakima, I missed having a hometown food co-op. So I’m helping start one.”

Kara Lolley (not pictured), is a local Naturopathic Physician at Naturopathic Medicine and Clas-sical Five Element Acupuncture, in addition to serving as a board member for the food co-op.

Meet the board


46 4746 47

“I like to say we do this because it’s a lot of fun,” says Cameron Baron of Baron Farms. “But really it’s about providing the opportunity for our customers to have high-quality food.” Baron Farms raises grass-fed Angus beef, pastured pork and pastured “old-school” chicken. Practicing organic protocols, the farm does not use hormones or antibiotics and the animals are humanely allowed to roam the pastures of the farm. “The co-op can’t be anything but good if it allows local producers to tap into the convenience of a central location,” he said.

With farmers and businesses growing and evolving to meet the demand of people who care about where their food comes from, the Yakima Food Co-Op is a natural fit. Small businesses such as Baron Farms and Jenny Mae’s Gluten-Free Goodies can meet their customer’s needs through the convenience of the co-op.

“I love the idea of the co-op,” Jenny Simmons, owner of Jenny Mae’s, said. “It’s like having the Farmers Market 365 days a year.”

Kelli Carmony (not pic-tured), is a stay-at-home mom in addition to serving as co-op treasurer. “My husband and I wanted to see a cooperative get started here in the Yakima Valley, so we started talking with other like-minded folks that we knew in the area.” Carmony, 31, says these talks eventually led to the group that is involved today.


46 4746 47

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AprèsVinAprèsVin is a small, family-owned company located in the heart of Yakima Valley wine country. AprèsVin dries and cold presses grape seeds, which yields extra-special, varietal grape seed oils with unique and distinctive fl avors. AprèsVin also makes gluten-free grape seed fl ours, made by milling the press cake (comprised of ground-up, defatted seeds) that remains after the grape seeds have been cold-pressed to release their oil. Products are available at retail stores around the state, including Piety Flats near Wapato and Deep Sea Deli in Yakima. 509-531-1293 • apresvin.com

Heirloom Cattle Co. Providing natural beef, proprietors Dan and Sarah Peplow operate a 200-acre cattle ranch in White Swan. Taking their meat on the road, the Peplows sell their foodstuff at various farmers markets around the region and from their website. 509-848-2021 • hcc-grassfed-beef.com

beef, proprietors Dan and Sarah Peplow operate a 200-acre cattle ranch in White Swan. Taking their meat on the road, the

FOOD

Alvarez Farms Alvarez Farms was founded in 1988 by Hilario Alvarez. Operating a 75-acre organic farm in Mabton, Alvarez sells more than 300 diff erent vegetable varieties at 14 farmers markets around Washington state. 509-830-5242 • alvarezorganic.com

Mair Farm-Taki As a certifi ed organic grower since 1996, the Mair Farm-Taki grows specialty fruits, vegetables and herbs. Off ering produce and eggs at Yakima and Seattle farmers markets, the farm also provides special events such as weddings on its site. 509-877-4051 mairtaki.com

Jenny Mae’s Gluten-Free GoodiesWhen Jenny Simmons’ son was diagnosed with Celiac disease fi ve years ago, she made it her mission to provide gluten-free but tasty food for her family. What has developed is a thriving business and a niche market in the Yakima Valley. The community is thrilled to have a gluten-free option. “I would say I get four or fi ve new customers every day,” she said.509-833-5096 • jennymaes.com

Baron Farms Baron Farms raises grass-fed Angus beef, pastured pork and pastured “old-school” chicken. Baron’s selections range from small meat packages to family-size packages, and off ers premium meats online, from the farm store and at various farmers markets. Having provided eager consumers with thousands of eggs in the past couple of years, Baron Farms is growing each year to meet the demands of loyal patrons. 866.9MY.BEEF • baronfarms.com

Chester ‘The Bee Man’ FergusonA staple of the Yakima Farmers Market, Chester Ferguson has been beekeeping in the Yakima Valley for more than 20 years. With nearly 300 hives located around the Valley, Ferguson sells his honey at the Ellensburg and Yakima farmers markets and several local fruit stands. To buy his honey, you have to wait for opening weekend of the markets.

Jenny Mae’s

Gluten-Free Goodies

AprèsVinAprèsVin is a small, family-owned

AprésVin Alvarez Farms


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Tieton Farm & CreameryOwned by Ruth Babcock and Lori Babcock, Tieton Farm and Creamery produces small batches of cheeses, such as chevre, feta, provolone and Halloumi, from its 21-acre farm located in Tieton. Cheese is made onsite, from grass-fed and free-roaming animals. Products are available at Deep Sea Deli, Tasting Room Yakima and at the Tieton and Yakima farmers markets. 509-406-3344tietonfarmandcreamery.com

Tieton Farm & Creamery

The Yakima Food Co-op is exploring opportunities for the buying club and future store with local farmers, growers and producers.

For a full listing of like-minded foodies, or to become involved in the locavores movement go to YakimaFoodCooperative.com


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www.marriott.com/ykmfi137 North Fair Avenue • Yakima, WA 98901

Ph: 509.452.3100 • Fax: 509.452.3200

Staying is Believing

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“Large enough to serve, Small enough to care.”

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LIVINGLIVING BY HEATHER CAROPHOTOS BY JENNIFER DAGDAGAN

Spring Chickens

PPPOP QUIZ: WHAT’S SMALLER THAN A BREADBOX, is a natural at pest control and provides fertilizer for the garden too? Need a hint? It supplies an almost daily source of nutritious, versatile food and is also hardy enough to thrive in most conditions with little maintenance.

If you guessed the chicken, you may already know why raising backyard poultry is one of the fastest growing hobbies in the United States.

Thousands of people across the U.S. are already enjoying the benefi ts of fresh eggs from backyard birds — and Yakima is no exception. Today, we off er a peek inside a few local coops to discover the hows and whys of keeping chickens.


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Amy Jaussaud tosses cracked corn to her

flock of more than 150 chickens.


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Living

Poultry ParadiseThree years ago, if someone had told

Selah resident Amy Jaussaud that she and her husband, Steve, would eventually be the proud owners of more than 150 feathered friends, she probably would have scoffed at the prospect. But as Jaussaud, 35, opens the gate of their enclosed, partially treed “chicken yard,” spanning ¾-acre of their rural property, it’s clear she has taken to the idea.

Chickens of all sizes and color quickly gather in hopes of scoring a few kitchen scraps — and Jaussaud does not disappoint. As she crumbles a slice of bread, Jaussaud introduces the birds by name and describes their personalities the way some people would their children.

“They are so fun to watch,” says Jaussaud, “and my husband loves fresh eggs.”

By springtime, these pampered poultry will supply Jaussaud’s family of five with 6-8 dozen eggs each day, which are then shared with family, friends and co-workers. And thanks to ornamental chicken varieties — such as the Araucana — which lay green and blue eggs, Jaussaud’s cartons are as colorful as her birds.

“There are so many cool breeds, but you have to order 25 (chicks) at a time,” laughs Jaussaud, as she describes shopping from specialty hatchery catalogs. “It just amassed more quickly than we expected.”


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Jaussauds chickens include egg-laying and ornamental varieties.


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Honor MomSunday, May 8th

ByPhotos

Au NaturalWhich came first — the free-range egg

or better health? Dr. Soren Singel, 46, a neurosurgeon who practices locally, is trying to find the answer to this question by utilizing farming methods designed to increase the nutritional value of food.

“I’m a physician, but I can only heal one person at a time,” says Singel. However, he says it was the nutritional courses he took while still in medical school that inspired his dedication to organic gardening and chicken farming — and that knowledge allows him to impact the health of a larger population. “You can really help thousands of people at a time,” explains Singel. “The scale of it can help more people than I can as a physician.”

In 2006, Singel made the leap into agriculture and now owns Biocento Ecofarm — a 12-acre certified organic farm in Naches where he raises hundreds of free-range chickens, which produce more than 15 dozen eggs daily, in addition to organic produce such as berries, garlic and grapes.

Although Singel is quick to add that the farm is still far from a money-making venture, he finds the effort rewarding. And the fruits (and eggs) of his labor are quickly building a reputation for their high quality and flavor. Singel has sold Biocento eggs at the Yakima Farmers Market in the past, but he currently distributes primarily to westside locations such as Spuds Urban

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Delivery and Madison Co-op, as well as to upscale eateries like Seattle’s Poppy Restaurant, Café Juanita and Trellis restaurant in Kirkland.

Singel hopes that this is just the tip of the iceberg for his eco-farm. Once it is self-sustaining, Singel plans to invite others to Biocento to learn about organic methods and healthful living — in addition to picking up fresh eggs and produce.

“It’s all about the future,” says Singel, who envisions the farm growing into “a very diversifi ed plant jungle” over the next 10 to 15 years.

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OPPOSITE: Soren Singel shows o� fresh eggs produced by his free-range chickens. TOP: Eggs are packaged for delivery to upscale eat-eries. ABOVE: A vintage sign on the BioCento property.


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LIVING

Which came fi rst?ALREADY DREAMING UP RECIPES for homemade quiches, omelets and frittatas? Raising backyard chickens may be easier than it looks. Here are a few tips to help you get started:

• Check before you invest. Raising chickens might evoke images of country farmland, but living in the city doesn’t necessarily limit egg-eaters to grocery stores. Urban chickens are a growing trend and, according to city planning manager Joan Davenport, most Yakima residents are allowed to keep three to four hens, as long as they are contained on the property and don’t disturb the neighbors. (Noisy roosters are not allowed — but also not necessary for egg production.) Check neighborhood zoning restrictions before getting started. Off ering up fresh eggs to your neighbors as a gesture of good will might not hurt either.

• Dust off the power tools. Chickens need a secure shelter to protect them from predators and extreme weather. Whether you choose to buy a coop or build one, it should have a roost, nesting boxes (a good rule of thumb is one box for every two chickens) and plenty of ventilation. Chickens also need a place to stretch their wings, so if your location (or your neighbor’s black Lab) does not allow for free-range fowl, consider adding a chicken yard.

• Choose that chick! Spring weather brings bushels of baby chicks to local feed stores around the Valley. Research the chickens you want (meat vs. egg layers vs. ornamental) before being wooed by their adorable downy fl uff . Baby chicks require special food, a heat source and a little extra TLC — so be sure to increase your chicken IQ before you take them home. Newbies to poultry may want to start with full-grown hens (try the newspaper’s Classifi ed section or sale sites such as craigslist.com).

• Nitty-gritty. Chickens eat almost anything (though avocado, chocolate and potato are toxic to them) and love eating kitchen scraps in addition to worms and bugs. They will also need additional cracked corn or layer feed and access to small pebbles or “grit” as well as access to fresh water.

• Eggs-cellent! Chickens can lay up to one egg every 24 hours, so plan on checking

the nesting boxes at least once a day. It is not necessary to wash fresh eggs, but if they become soiled use warm water to rinse them. Never clean with chemicals like soap or bleach — they can be absorbed through the egg’s micro-porous shell.

In peak season BioCento produces more than 15-dozen eggs daily.


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HOME & GARDEN BY MELISSA S. LABBERTONPHOTOS BY CHAD BREMERMAN

New construction goes green

The Nelsons’ large kitchen welcomes frequent visitors. Bamboo fl ooring is through-out the great room.

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WWW“WE BOUGHT THE LAND nine years ago,” explained Jeff Nelson as he welcomed us into his recently fi nished 4-Star certifi ed “built green” home at the top of Naches Heights.

“He wanted to sell the property,” added his wife, Carol, “and I said ‘You’re not selling my dream!’ ”

Fortunately, after Jeff retired from Farmers Insurance, and Carol, a Lutheran seminarian, took a part-time job at Central Lutheran Church, they hired Harris Construction to build their dream house on the land, with hopes of making it as eco-friendly as possible.

Their builder, 27-year-old Keegan Harris, is no stranger to green-built homes.

A project manager for Harris Construction, Harris’ own green-built home in Tieton won fi ve awards during the Central Washington Homebuilders Association Tour of Homes last year.

At the Nelson’s home, a striking stained glass front door welcomes visitors into the open-concept great room, which includes a large kitchen, living area, dining room and eye-popping 180-degree view of the Naches River and downtown Yakima beyond.

View of Yakima from the great room.

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HOME & GARDEN

Nelsons’ kitchen is fully equipped with all Energy-Star appliances.

An expansive U-shaped Norwegian granite and tile-backed counter is the perfect size for a party — handy, because the Nelsons say they love to entertain a large crowd in their home. The combination of double-paned “Low-E” Energy Star vinyl windows, natural maple cabinets and gorgeous vertical grain bamboo fl ooring gives the great room a sunny, spacious feel. The Nelson’s beautiful patterned wool rug — bought fi ve years ago on a trip to India — enjoys a perfect spot in the living area. In the “green” scheme of things, natural fi ber area rugs are preferable to the synthetic variety made from man-made materials.

Keegan Harris of Harris Construction.

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It’s Easy Being Green: Eco-Friendly Home Upgrades That Won’t Break the Bank By Heather Caro

Living “green” doesn’t require new construction. Here are some small steps you can take to make your current home more energy e� cient.

• Plant a tree (or three or four) – Planting deciduous trees along the south and west sides of your home will save on cooling and heating bills. In the summer, they provide protection against the sun, and in winter months, when trees are bare, solar energy will warm your home.

• Green Light – Use compact fl orescent light bulbs (CFL), which use 66 percent less energy than a standard bulb. A CFL lasts 7-10 years but it does contain mercury, so proper disposal is important. Free recycling of CFLs is available at all Home Depot locations as well as Yakima County’s permanent Household Hazardous Waste Collection facilities located at the Terrace Heights landfi ll, the Cheyne landfi ll or the Lower Valley transfer station. Learn more at yakimacounty.us/publicservices/solidwaste or yakimarecycles.com.

• Upgrade – Appliances take up a big chunk of energy bills, with your refrigerator as the biggest culprit. Energy Star-qualifi ed appliances use 10 percent to 50 percent less energy and water than standard models, making them worth the upfront cost. Be sure to recycle your old model (rather than banish it to the garage) or energy savings will be nil. Go to pacifi cpower.net for more information about appliance recycling, cash incentives and free pickup of your old energy sucker.

• Reduce water use – Upgrade to a dual fl ush toilet or, if a new model isn’t in the budget, try a low-cost dual-fl ush conversion kit, which can be used on most two-piece standard toilets. (DIY instillation kits cost around $30 and can be found at home improvement stores.) Installing faucet aerators (with a fl ow rating of 2.75 gallons per minute or less) and low-fl ow showerheads are also inexpensive upgrades that decrease water use by up to 30 percent to 50 percent.

• Button Up – Seal cracks and gaps around windows and doors using caulk or weather stripping. Increase your home insulation “R-value” and consider hiring a professional to do a home energy audit to fi nd ways you can decrease your energy usage.

Check out Central Washington Built Green Association website at builtgreencw.org.

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The couple pointed out the rustic cedar mantel above the great room’s gas fire-place. It turns out that Harris discovered the piece of wood on a farmer’s burn pile. He immediately saw its potential and loved the idea of reusing something that would have been destroyed. After trad-ing for it with some large rocks off the Nelsons’ lot — and using a little spit and polish — he created a mantel that adds character to the cozy sitting area around the fireplace. Near the kitchen, double glass doors give privacy to the well-equipped media room, without completely closing off the occupants from the action in the great room. This feature is convenient when grandchildren are visiting and grand-parents want to keep an eye on them without having to listen to the obligatory Barney DVDs.

The Nelsons wanted to bring an element of the outdoors inside, and their distinctive entryway and master bathroom do just that.

The floors in both rooms were designed to mimic a river. Harris explained that the floors are comprised of “light and dark pebbles, replicating a gentle stream that flows from the front door’s side light to a pebble pond in the center.” An occasional piece of red glass sparkles among the rocks, and this bright color accent shows up in the bar lighting and dining room walls as well. The couple likes to have visitors take off their shoes when entering the house, and a basket of socks gives guests a subtle hint that this is the place to do just that.

Home & Garden

The rustic cedar mantel was discovered by Harris

on a farmer’s burn pile

The gas fireplace is operated by remote control.

Jeff & Carol nelson

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Sconces o� er energy-e� cient lighting throughout the home.

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10 South Second Street • Yakima, WA 98901 • (509) 453–6611

2006 & 2009 Yakima Business Times Reader’s PollOne of “10 best new WA wineries” —2006 Seattle Times

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The master bath was designed with glass blocks and a formation of pebbles that mimic the flow of a waterfall to a stream.

“The master bath also features contrasting pebbles that flow from several upper windows,” Harris added. These “streams” of pebbles represent waterfalls, splashing into a river before calming to a stream, he said. Elegant materials such as maple cabinets, granite countertops, glass blocks and tile all give the master bath a luxurious spa feel. The double shower features a regular showerhead, a shower wand and room for handicap access.

With retirement and energy efficiency in mind, the Nelsons worked hard when designing their 2,500-square-foot, one-level house. All doorways and bathrooms in the home are wheelchair-accessible. Additionally, they chose all Energy Star appliances and dug a well for water. They also installed a high-efficiency electric heat pump and a propane-powered

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Home & Garden


“tankless” water heater and living room fi replace. Water-based paints and fi nishes were used on walls, cabinets and fl ooring to eliminate harmful chemicals, referred to as VOCs (volatile organic compounds). An upgraded insulation package and tight-fi tting construction also make the home more energy e� cient by keeping the warm air inside on cold days and the hot air out on warm days.

Harris agrees that going green can be more expensive per square foot than construction of an average house, but one can see savings when homeowners average their decreased energy costs and the reduced environmental impact. Harris estimated that the Nelson’s house cost roughly $140 per square foot to build, and the couple’s heat bill for December 2010 was only $182 for a very cold month.

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TRAVEL BY HEATHER CAROPHOTOs COuRTEsY Of ARAmARk PARks And dEsTinATiOns

Every Shade of Green

I66 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m M a r c h | A p r i l 2 0 1 1

sol duc Waterfall is just one of the picturesque sites awaiting visitors to Olympic national Park.

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Every Shade of Green

IIT CAN TAKE A LOT TO IMPRESS native Washingtonians. With close-at-hand stomping grounds that include towering glacial peaks, rolling farmland and windswept shores, locals are accustomed to geographical grandeur. But tucked along the state’s northern coast on the Olympic Peninsula lies lush terrain even veteran outdoor enthusiasts may find awe-inspiring.

Sometimes referred to as “three parks in one,” Olympic National Park encompasses more than 1,400 square miles fi lled with mountain crests, vast stretches of coastline and one of the few temperate rain forests in the world. Moss-draped old-growth evergreens such as Sitka Spruce and Western Hemlock lend a haunting beauty to the rain-forest canopy — with some species extending more than 300 feet. In addition, Olympic National Park is home to more than 20 plant, mammal, insect and fi sh species not found anywhere else in the world. The vast diversity of fl ora and fauna shows what Mother Nature can do with an abundance of precipitation (the peninsula receives more than 15 feet of rainfall annually).

“What brings it all together,” says Jon Preston, 52, Rain Forest Ecosystem Interpretation Ranger, “is the size of the Olympic National Park. All these ecosystems are connected, so it interacts much like it always has since the beginning of time.”


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TRAVELHistory

Though evidence exists that American Indians have thrived on the land for thousands of years, the first European settlements to the area began only 200 years ago. But even by the early 1900s, many Americans were already concerned about the region’s rapidly disappearing forests. After a visit to the area in 1938, President Franklin D. Roosevelt signed an act establishing Olympic National Park — in no small part due to the calls for preservation by the American people.

Today, thanks to these early conservation acts, the unlogged park remains largely pristine and appears much the same as it has for millennia. And though all park destinations can be reached by U.S. Highway 101, which encircles the Olympic Peninsula, much of the interior is only accessible by trail, and more than 95 percent of the park is now designated as wilderness. Olympic National Park is a popular destination for travelers worldwide and plays host to more than 3 million guests each year.

Must SeeVolumes have been written about

the sites and natural beauty of Olympic National Park, but here are a few to put on your “to-do” list.

Hurricane RidgeThis popular attraction is frequented

by hikers and skiers alike, though the majestic peaks are not as high as they appear (Mount Olympus tops out at 7,980 feet). Visitors may enjoy trekking along the alpine mountain and meadow trails, which offer views of wildlife, distant sea and glacier-capped peaks. Be sure to stop at the Hurricane Ridge Visitor Center for information and maps, to peruse the gift shop or to sign up for a ranger-led tour. Come prepared: All vehicles traveling here during the winter season (November – April) are required to carry tire chains.

Olympic Coast Offshore islands and jutting sea stacks dot the horizon of this coastal paradise where tufted puffins, sea otters and the occasional whale are not uncommon sights. The pristine coastline is protected by three national wildlife refuges and the Olympic Coast National Marine Sanctuary.

The Olympic National Park is sometimes referred to as “three parks in one” because it

encompasses Olympic coastline, mountainous crests of Hurricane Ridge and the Hoh Rain

Forest — one of the frew temperate rain forests in the world. RigHT: Moss and lichen drip from ancient evergreens in the Hall of Mosses Trail.

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TRAVEL

Hot SpringsOlympic Hot Springs, once the site of a

resort, the locale fell into ruin and is now visited by those willing to hike 2.5 miles on the old road. However, some of the pools reportedly fail water quality tests and are not recommended for bathing. The springs are located west of Port Angeles via the Boulder Creek Trailhead.

Sol Duc Hot Springs visitors don’t have to spend the night at this resort in order to enjoy its hot springs. The attraction features three mineral pools, a freshwater pool and a children’s wading pool. Guests may also enjoy a picturesque hike through the old-growth forest to the Sol Duc Falls overlook.

AbOVE: Sunset near Kalaloch Lodge. RigHT: Sol Duc Hot

Springs features three mineral pools, a freshwater pool and a

children’s wading pool.

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Rain ForestsThe Hoh Rain Forest is part of one

of the only temperate rain forests in the Northern Hemisphere. The heavy precipitation and cool temperatures combine to create ideal growing conditions in the untouched rain forest. Nearly every surface is draped in moss or covered in giant ferns. The best way to enjoy the forest is by getting out of the car, so be sure to stop by the visitor center for trailhead information. A perennial favorite is the ethereal Hall of Mosses Trail, which highlights some of the old growth trees — and of course the green and brown moss that drip like jewels from every branch. As always, be on the lookout for wildlife — including frequently sighted elk.

Crescent Lake This 12-mile-long, glacier-fed lake is Olympic National Park’s deepest lake at nearly 660 feet. Several trails can be accessed here and some are wheelchair-accessible. Visitors may also enjoy a scenic drive around the perimeter of the lake or perhaps a fi shing excursion.

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LodgingThere are 17 campgrounds in Olympic

National Park available on a first-come, first-served basis. But if chilly, damp weather calls for other accommodation options, the park offers a few lodges and rustic cabins to shelter guests. Be sure to make reservations in advance, as the lodges fill up fast — especially during summer months.

Lake Crescent Lodge Nestled along the south shore of its massive namesake, Lake Crescent Lodge offers visitors a variety of cabins and motel rooms as well as rooms in the historic lodge building. Lodge rooms share bathrooms while newer rooms feature private baths. Some cottages feature wood-burning fireplaces and views of the lake. The dining room overlooking the lake is open daily in season. visitlakecrescent.com

Sol duc Hot Springs Resort About 40 miles west of Port Angeles, Sol Duc Hot Springs Resort offers private cabins — some of which feature kitchens, a dining room, poolside deli and a grocery store in addition to its popular warm mineral pools. Rates include pool access. The Springs Restaurant on site offers casual dining to hungry patrons. visitsolduc.com

Kalaloch Lodge Restaurant For coastal exploration, visitors may enjoy a trip to Kalaloch Lodge. Perched on a bluff above Olympic National Park beaches, the chalet offers “storm watching” packages and touts the immaculate beauty of its marine setting. Accommodations include cabins, motel and lodge rooms, along with a grocery

TRAVEL

store. Dining is available at Kalaloch Lodge Restaurant and features ocean views and, of course, fresh seafood. visitkalaloch.com

Lake Qunault Lodge Set deep in the Olympic Rain Forest, the historic Lake Quinault Lodge was built in 1926 and today offers both lodge and motel-style accommodations. It is also one of the few lodges in the park that offers Internet connection to guests. Visitors may enjoy renting a canoe or a bike to explore the lake and environs. Be sure to take a peek at the massive stone fireplace in the lobby. Tasty Pacific Northwest cuisine is served at The Roosevelt Dining Room, named for Franklin D. Roosevelt, who reportedly visited the site prior to signing the Olympic National Park into being. visitlakequinault.com


Top: Enjoy views of picturesque

olympic shores from a Kalaloch Lodge balcony. RigHT: Kaloch Lodge sprawls

along its coast-line perch.

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If you go: There are several ways to get to Olympic National Park, depending on which entrance you prefer. But whatever your route, we recommend fi rst stopping at one of the park’s fi ve information centers — like the Olympic National Park Visitor Center located near Port Angeles.

Fees/Permits: A $15 per vehicle entrance fee can be purchased at any park entrance and is good for up to seven consecutive days. Consider springing for a national Parks and Federal Recreational Lands Pass. This $80 annual pass (available online at store.usgs.gov/pass) allows free entrance to all National parks at sites where an entrance or standard amenity fee are charged. There is also a Senior Pass available for a one-time fee of $10. It allows free entrance to National parks for the pass holder and up to 3 adults. For more information, including current weather conditions go to nps.gov/olym.


The massive stone fi replace in the lobby of Lake Quinault Lodge welcomes visitors.

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Matt Jorgensen’s Tattooed by PassionThe Seasons509-453-1888

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The Bald SopranoYVCC’s Kendall Hall509-574-4837

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Mystery Dinner Theatre; Zonta ClubYakima Convention Center509-949-2590

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Music of Washington ComposersYakima Symphony ChorusThe Seasons509-594-8428

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50th Annual Sukiyaki Dinner212 W. 2nd St., Wapato509-930-3890

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Real Heroes Luncheon4th Street TheatreYakima Valley Red Cross509-457-1690

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Kati MartonYakima Town Hall SeriesThe Capitol Theatre509-966-0930

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Mycle WastmanThe Seasons509-453-1888

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Playdate Family Expo; Playdate magazineYakima Convention Center509-577-7743

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St. Patrick’s Day GalaLa Salle High School509-952-8063

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Pullin’ of the GreensYakima Area Arboretum509-248-7337

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Oscar NightYakima Symphony Orchestra: Pops ConcertsThe Capitol Theatre509-853-ARTSyakimasymphony.org

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Arts AttireEvents FamilyFood WineOutdoor Travel


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Drawing Room Diversions: Famous Last WordsYakima Symphony Orchestra & Yakima Valley MuseumYakima Valley Museum509-248-0747

MARCH 17 & 31

Latino Cultural Film SeriesAllied Arts509-966-0930

MARCH 19

Larson Gallery Arts AwardsLarson Gallery509-574-4875

MARCH 19

Kiwanis SongFestThe Capitol TheatreYakimakiwanis.org

MARCH 22-23

Menopause, The MusicalThe Capitol Theatre509-853-ARTS

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Final ThoughtsYakima Symphony Orchestra: Classical ConcertsThe Capitol Theatre509-853-ARTSyakimasymphony.org

APRIL 11

Celebrate our YouthYakima Schools FoundationYakima Convention Center509-457-0898

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Shawn AchorYakima Town Hall SeriesThe Capitol Theatre509-966-0930

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INTERVIEW

Name & Age: Bradley Allyn Johnson, 33

Occupation/Years in the fi eld:Chef/15 yearsExecutive Chef at Creekside West

Personal: Single, no kids

Hometown/Years in Yakima: The Dalles, OR and Stevenson, WA ... I consider the Columbia River Gorge my home. I have only lived in Yakima for about seven years; I love the sunshine and long summer days.

Did you cook growing up? Yes, I was always interested in what was going on in the kitchen. I was once badly burned by a pressure cooker as a child, because I had a chair next to the stove so I could watch my mom cook.

What is your fi rst food memory? Going to stay with my grandparents in the summer, who lived in Depoe Bay, OR…stopping at fresh produce stands throughout the Willamette Valley to pick up fresh-from-the-farm produce that my grandmother would prepare during my vacation…picking wild blackberries with my grandfather.

PHOTO BY COURTNEY CRUTCHER

Where were you trained and how di� cult was your training? I did not go to culinary school and actually have no formal training in the culinary business. I have worked my way up the old-fashioned way — with hard work and dedication to my craft. I have had the opportunity to work under some great chefs and sous chefs, who were willing to take the time to share their knowledge of the restaurant business with me, which I in turn combined with my experience to reach the point I’m at now.

What were your biggest inspirations for your career? My grandmother — she was an amazing cook and loved to go out to enjoy a great meal … And David (Doc) Holliday, who was a great infl uence on me as a young man just starting out in this business.

Describe your culinary style/philosophy:Still trying to fi gure this one out .... Sometimes simple, sometimes elegant. I have worked in everything from fi ne dining to cooking hot dogs, but I love the fl avors of the Pacifi c Northwest. From fresh seafood to wild mushrooms to grass fed lamb, farmers markets are the way to shop.

What is Creekside West’s signature or most popular dish? The fried Oyster mushrooms and the hazelnut chicken breast with oven dried tomatoes.

Do you have any cooking tips for the novice? Go to the Health Department and get a Food Handlers card. It requires watching a short video and then taking a test that just might save your life. I don’t know how many times I’ve seen people in their homes mishandling food with cross contamination and improper storage.

Where do you see you and your restaurant in fi ve years? As we are so new, fi ve years seems so far away, but I could see an expansion with a banquet facility in the future.

What do you enjoy most about your work? Greatest stressors? The camaraderie that develops between a kitchen crew — in most cases you spend more time with them then your own family. And getting to try so many diff erent types of food and wine and actually getting paid for it. Stress? Long hours and meeting people’s demands.

Who are your role models? My mom who battles with Multiple Sclerosis every day.

Would you choose the same career pathway if you had it to do over again?Probably not ... I love to cook and have always had a passion for food, but if someone had told me that I would always have to work weekends, holidays, and sacrifi ce so much of my own personal time for my career, I might have left the door open to other options.

If you could retire tomorrow — what would you do? Start a family. The restaurant business is tough on relationships and being a dedicated parent.

What do you consider your greatest success so far? Working my way up to chef without any formal training.

What is the best advice you’ve ever received? Keep it simple, concentrate on the fl avors — not the ingredients.

If you could boil down to one sentence your life philosophy, what would it be?“The price of anything is the amount of life you exchange for it.” —Henry David Thoreau

interVIEW

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Documents

Yakima Magazine Mar/Apr 2011