1889-Dec-Jan

TRIP PLANNER: 

TACOMA 

PG.82 

Walla Walla’s 

Poet Distiller 

Hot Tub 

Boats 

Roasted Heirloom 

Squash Salad 

to: You 

love: 1889 

2017 

Holiday 

Gift Guide 

1889mag.com 

$5.95 display until January 31, 2018 

LIVE THINK EXPLORE WASHINGTON 

December | January volume 6

BEND, OREGON 

Remember how much fun a winter family vacation can be in the 

mountain town of Bend, Oregon, where kids ski free at Mt. Bachelor. 

visitbend.com

A Poet’s Eye 

for Distilling 

photography by Bradley Lanphear 

When struggling to settle on a passion 

to pursue, why not choose two? For 

Katrina Roberts Barker and husband 

Jeremy Barker, poetry and distilling 

was a relationship worth sharing. Learn 

more about the Barkers’ story in Artist 

in Residence (pg. 34). 

2 1889 WASHINGTON’S MAGAZINE DECEMBER | JANUARY 2017

CLOCKWISE FROM LEFT Katrina Roberts 

Barker inspects a bottle of peach-infused 

vodka. Walla Walla Distilling Co. offers 

steam punk-styled décor. Roberts Barker 

sifts through fresh grain. 

DECEMBER | JANUARY 2017 1889 WASHINGTON’S MAGAZINE 3

Grant Gunderson 

FEATURES 

DECEMBER | JANUARY 2017 • volume 6 

64 

Flying High on Mount Baker 

Get inspired to start 2018 with a little more 

winter adventure with skiers and snowboarders 

shredding the slopes at Mt. Baker Ski Area. 

photography by Grant Gunderson 

50 

1889’s Holiday Gift Guide 

We searched high and low for the 

best Washington-made gifts for the 

holidays. Check out our picks from 

books to décor. 

photography by Emily Joan Greene 

58 

Washington’s Best Hot Springs 

When the weather turns, it doesn’t mean you 

have to stop exploring. Our picks for best hot 

springs in Washington will have you braving 

the rain and snow for a winter warmup. 

written by Catie Joyce-Bulay

Spend what you earn on what you love. Not on ATMs. 

Switch to Banner Bank Connected Checking ® . 

Use any ATM in the country, and we’ll refund the fees. 

Switch today at bannerbank.com/connected-checking. 

No-Fee ATMs 

Mobile Banking 

with Snapshot Deposit ® 

No Monthly 

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Unlimited surcharge rebates from non-Banner-owned ATMs in the U.S.

14 

DEPARTMENTS 

DECEMBER | JANUARY 2017 • volume 6 

LIVE 

14 SAY WA? 

If you’re looking for events to get you in the holiday spirit, we’ve got 

a couple picks. Plus, a recipe for chilled cider punch and an essay 

collection about pie and whiskey will set you up for a day by the fire. 

Russ Alman 

48 

76 

10 

11 

94 

96 

Editor’s Letter 

1889 Online 

Map of Washington 

Until Next Time 

18 FOOD + DRINK 

With weather cooling, we have the best soups around the state. Plus, The 

Black Cypress in Pullman is the pride of the Palouse, and Anna Brones of 

the south sound area has a food publication that’s right for you. 

22 FARM TO TABLE 

Squash isn’t just for decoration, and the people at Imperial’s Garden 

in Wapato and Boldly Grown Farm in the Skagit Valley have plenty of 

varieties for you to try. 

26 HOME + DESIGN 

Designers take two Washington homes’ bathrooms from boring to 

brilliant. We’ve also got ideas for global-inspired accessories. 

32 MIND + BODY 

Juuso Välimäki, a Finnish defenseman for the Tri-City Americans, has 

his sights set on the NHL. 

34 ARTIST IN RESIDENCE 

The owners of Walla Walla Distilling Co. make wine, booze and lots and 

lots of art. 

THINK 

40 STARTUP 

Former Starbucks COO is creating Ocean5, the ultimate family gathering 

place in Gig Harbor. 

42 WHAT’S GOING UP 

Newsflash: your college campus has changed since you graduated. A 

look at three campuses getting facelifts. 

44 WHAT I’M WORKING ON 

Washington State University’s animal health school has a mission: to 

eliminate Africa’s rabies deaths. 

46 MY WORKSPACE 

Rob Henderson’s holly farm on Whidbey Island creates intricate wreaths, 

garlands and other holiday arrangements. 

48 GAME CHANGER 

Workers in the restaurant and service industry spend a lot of time helping 

us. Spokane nonprofit Big Table turns the tables to give them assistance. 

EXPLORE 

74 TRAVEL SPOTLIGHT 

Climb aboard a Hot Tub Boat in Seattle’s Lake Union—it’s exactly what 

it sounds like, and it’s awesome. 

76 ADVENTURE 

Elk Ridge Campground near Yakima is a perfect jumping-off point for a 

snowmobile ride or a quieter snowshoe in true wilderness. 

80 LODGING 

The Historic Davenport Hotel in Spokane isn’t called Washington’s 

grandest hotel for nothing. 

COVER 

cover art by Brooke Miracle 

(see “2017 Holiday Gift Guide” pg. 50) 

6 1889 WASHINGTON’S MAGAZINE DECEMBER | JANUARY 2017 

82 TRIP PLANNER 

Get your culture fix in Tacoma, which is making a name for itself with 

museums, great restaurants and plenty of entertainment options. 

90 NORTHWEST DESTINATION 

Coeur d’Alene isn’t just for summer visits—the lakeside Idaho city is a 

worthy year-round destination.

CONTRIBUTORS 

ADAM SAWYER 

Writer 

Adventure 

EMILY JOAN GREENE 

Photographer 

2017 Holiday Gift Guide 

ALISON HIGHBERGER 

Writer 

Northwest Destination 

BRADLEY LANPHEAR 

Photographer 

Artist and Residence 

Adventure comes in many 

forms. Whether it’s age or a 

shift in perspective (probably 

both), the adventures I find 

myself drawn to these days 

angle more toward solitude 

and introspection than bursts 

of adrenaline. But having the 

opportunity to snowshoe 

to a humanless lake and 

snowmobile across high 

mountain ridges in the same 

weekend might be my ideal 

adventure at this stage. That’s 

where places like Elk Ridge 

come in handy. 

(pg. 76) 

I am a huge fan of the 

holidays, so when we got the 

opportunity to coordinate the 

shoot for the gift guide I was 

so excited. Meeting the 1889 

staff and being part of their 

holiday gift exchange was 

a real treat. The people, the 

festivities and the atmosphere 

were inspiring to capture. The 

products are all truly beautiful 

and hand-picked with care. I 

hope the piece inspires people 

to get out and buy local this 

holiday season. 

(pg. 50) 

I visit Coeur d’Alene, Idaho, 

often—it’s a half hour from 

my home in Spokane. It feels 

like Bend, Oregon’s cousin: a 

year-round mecca for people 

drawn to nature and lakes; 

charming and artsy with 

plenty of shops, restaurants, 

local beer and wine. I love to 

sit at the 110-year-old counter 

at Hudson’s Hamburgers 

for a $3 cheeseburger with 

sliced onions and pickles and 

special hot sauce. It’s retro 

fun and delicious. 

(pg. 90) 

I’ve always loved creating 

moody and dramatic images 

that play heavily on light and 

shadow. Most people wouldn’t 

consider it “luck” to have rain 

and wind on the day of a photo 

shoot, but it was exactly what 

I was hoping for and it all 

came together beautifully. The 

distillery became a context for 

a larger story intertwining their 

passions for craftsmanship, 

art and creativity. It’s not just 

about the spirits they make, 

but the spirit in which they 

make them. 

(pg. 34) 


EDITOR 

MANAGING EDITOR 

CREATIVE DIRECTOR 

DESIGN 

MARKETING + DIGITAL MANAGER 

WEBMASTER 

OFFICE MANAGER 

DIRECTOR OF SALES 

ACCOUNT EXECUTIVES 

BEERVANA COLUMNIST 

CONTRIBUTING WRITERS 

CONTRIBUTING PHOTOGRAPHERS 

Kevin Max 

Sheila G. Miller 

Brooke Miracle 

Allison Bye 

Kelly Hervey 

Isaac Peterson 

Cindy Miskowiec 

Jenny Kamprath 

Cindy Guthrie 

Jenn Redd 

Jill Weisensee 

Jackie Dodd 

Marguerite Cleveland, Melissa Dalton, Alison Highberger, 

Catie Joyce-Bulay, Isaac Peterson, Charyn Pfeuffer, Ben Salmon, 

Adam Sawyer, Cara Strickland, Corinne Whiting 

Nancy Finneson, Emily Joan Greene, Grant Gunderson, 

Bradley Lanphear, Isaac Peterson, Ed Sozinho, Cameron Zegers 

Statehood Media 

Mailing Address: 

70 SW Century Dr. 

Suite 100-218 

Bend, Oregon 97702 

Portland Address: 

1801 NW Upshur St. 

Suite 100 

Portland, Oregon 97209 

1889mag.com/subscribe 

@1889washington 

Printed in Canada 

All rights reserved. No part of this publiCation may be reproduCed or transmitted in any form or by any means, eleCtroniCally or meChaniCally, inCluding 

photoCopy, reCording or any information storage and retrieval system, without the express written permission of Statehood Media. ArtiCles and photographs 

appearing in 1889 Washington’s Magazine may not be reproduCed in whole or in part without the express written Consent of the publisher. 1889 Washington’s 

Magazine and Statehood Media are not responsible for the return of unsoliCited materials. The views and opinions expressed in these artiCles are not 

neCessarily those of 1889 Washington’s Magazine, Statehood Media or its employees, staff or management. 


FROM THE 

EDITOR 

AT THIS JUNCTURE of the year, we recall the 

outgoing year with satisfaction, with riddance, 

with pride and even guilt. In any case, we practice 

an extra dose of compassion and gift-giving as part 

of a larger holiday tradition. In this, our last issue 

of 2017 and first of 2018, we conjure our best ideas 

for gift-giving while supporting local businesses 

across the state--oil paintings, jewelry, timeless 

Filson jackets and gift boxes of premium cuts of 

steak from Churchill’s Steakhouse. See page 50 for 

our annual gift guide. 

If compassion is a fixture of the season, it 

makes a permanent home in Kenya and Tanzania 

at a partnership between the Nelson Mandela 

African Institute of Science and Technology and 

Washington State University. The Paul G. Allen 

School of Animal Health has made it its mission 

to eradicate rabies, which is responsible for tens 

of thousands of deaths in Sub-Saharan Africa 

every year. We catch up with Guy Palmer, the 

program’s founding director on page 44 to talk 

about the end of rabies. 

Closer to home, food critic Kevin Finch learned 

that the smiling, polite servers making his 

restaurant visits pleasant were often struggling 

to make ends meet in their own lives. In 2009, 

Finch created Big Table, a nonprofit that brings 

restaurant industry workers together in a lavish 

dinner to honor their service made by some of 

the best chefs. Read about this Game Changer on 

page 48. 

Feeling overwhelmed by 2017? Make a dash for 

the relaxing comfort of a life-slowing hot spring. 

On page 58 you’ll find the start of a piece you don’t want 

to miss. Our picks for the best hot springs take us from 

secluded woods of the Olympic National Park to private 

resorts with claw foot tubs. In any of our five faves, you’ll 

find the spot to unplug, undress and unwind. 

If we must be honest with ourselves—and why not make 

that our New Year’s resolution—what we all really want is 

a hot tub set into the hull of a boat and then floated out 

to the middle of body of water and under the panorama 

of Seattle’s handsome skyline. Hot Tub Boats, it just so 

happens, does just that on Lake Union. Adam Karpenske 

floated this idea while living on a houseboat and brought 

it to life in 2012. Indulgent? Yes. But given to a close friend 

as a thinly veiled self-gift, you’re sure to make the cut for 

the six-person urban floating hot tub. See Travel Spotlight 

on page 74. 

If that doesn’t quite hit the spot, try pie and whiskey, 

born at Spokane’s Get Lit! literary festival. The result of a 

piemaker and an author, the Pie & Whiskey readings bring 

together the best things in life—books, booze and berries. 

Join this literary club on page 17. 

Among many fine travel pieces in this issue of 1889, our 

Trip Planner to Tacoma will turn the most heads. An artbent 

family hits the City of Destiny’s museum row and 

a German bierhaus while moving between the historic 

and avant-garde. In the end, they learn to “live like the 

mountain is out” on page 82. 

From the bottom of our hearts, we thank you for giving 

us a wonderful inaugural year of 1889 Washington’s 

Magazine and look forward to exploring more inspiring 

places and open spaces in 2018. Happy holidays and cheers! 


1889 ONLINE 

More ways to connect with your favorite Washington content 

1889mag.com | #1889washington | @1889washington 

ONLINE EXCLUSIVE 

Bradley Lanphear 

Go inside Walla Walla Distilling Company, where 

poetry and distilling mix, in our online video. 

1889mag.com/wallawalladistilling 

TAKE HOME YOUR FAVORITE COVERS 

photo by Annette Archuleta 

Beautiful old barn found along 

the Palouse scenic highway. 

washington: in focus 

Have a photo that captures your Washington experience? Share it 

with us by filling out the Washington: In Focus form on our website. 

If chosen, you’ll be published here. 

Wake up to 1889 with 

limited edition mugs 

featuring our cover 

photography. Keep a piece 

of your favorite magazine 

in your kitchen, or collect 

them all by purchasing a 

mug from each issue as 

they become available. 

1889mag.com/shop 

1889mag.com/in-focus 


SAY WA? 14 

FOOD + DRINK 18 

FARM TO TABLE 22 

HOME + DESIGN 26 

MIND + BODY 32 

ARTIST IN RESIDENCE 34 

Bradley Lanphear 

pg. 34 

A bottle of Walla Walla Distilling Co. Brandy stands 

ready for pouring.

say wa? 

Tidbits & To-dos 

More From Macrina 

This popular neighborhood artisan 

bakery in Seattle has created a 

second cookbook highlighting its 

favorites from breads to pies and 

everything in between. Beautiful 

photography accompanies more 

than seventy sweet and savory 

recipes, all designed to inspire 

you to take to the kitchen 

and recreate some of your 

favorite treats. 

macrinabakery.com 

JonBoy Caramels 

This Seattle-based confectionery has caramelmaking 

down to a science. Specializing in creative 

flavors like molasses ginger and smoked whiskey 

with sea salt, these caramels have certainly grabbed 

our attention. Individually wrapped, tied up in perfect 

packaging and sweetened using the best ingredients 

available, this is gift for someone on your list with a 

sweet tooth. 

mark your 

calendar 

jonboycaramels.com 

Christmas Lighting Festival 

People come back to this 

event year after year to enjoy 

the magic of Leavenworth’s 

Bavarian-style village during 

the holidays. There are special 

lighting events the first three 

weekends in December, and 

the arrival of Santa, dixie bands 

and a hand bell choir make this 

event is the good old-fashioned 

family Christmas you’ve been 

looking for. 

leavenworth.org/event/ 

Christmas-lighting-festival 

Russ Alman 


say wa? 

Christmas Ship Festival 

Celebrate the season with a 

moonlit cruise on a festive 

Christmas ship. A holiday 

tradition since 1949, you’ll enjoy 

sailing to oceanside communities 

in the Puget Sound while the 

onboard choir sings your favorite 

carols. Children can listen to 

Santa read “Twas the Night 

Before Christmas” and make 

holiday crafts. If you don’t want 

to take a cruise, you can view 

the ship from the shore with an 

evening bonfire on the sand. 

Jason Walsh 

argosycruises.com/argosycruises/christmas-ship-festival 

mark your 

calendar 

San Juan Island Sea Salt 

Made on one of the most beautiful islands in the 

Pacific Northwest, this unique brand relies on two 

key ingredients to make its mineral-rich and savory 

salt—sea water and sunshine. With the belief that sea 

salt should, in fact, taste like the sea, the company’s 

painstaking process ensures perfectly pinchable salt 

delivered in adorable little wooden salt boxes. 

sanjuanislandseasalt.com 

The Soap Chest 

This luxurious soap brand got its start in 2000 with 

one goal in mind—to create a natural handmade soap 

that incorporates homegrown herbs, local honey and 

goat milk. Each bar is hand cut with care to ensure a 

truly custom product perfect for gift-giving (or keeping 

for yourself). Scents include Spiced Apple Cider and 

Sunriver Sage. 

soapchest.com 


say wa? 

Musician 

Between Fear 

and Love 

Pleasure Systems explores 

life’s intersections 

written by Ben Salmon 

Heidi Kleder 

Clarke Sondermann’s new solo project takes a look at relationships. 

PLEASURE SYSTEMS’ NEW album, 

Antumbra Pull, is all about intersections: 

between fear and love, folk-pop songs and 

electronic sounds, ultra-personal lyrics and 

much-needed catharsis. It’s the solo project of 

Clarke Sondermann, a 21-year-old Olympiabased 

singer-songwriter who also plays 

rock music with his band The Washboard 

Abs. Pleasure Systems is for exploring, said 

Sondermann, who entered his first-ever “healthy 

long-term relationship” in the past year. “I have 

a lot of relationship-based trauma in my past,” 

he said, “(so) I picked these songs because they 

explore the themes of balancing that trauma with 

trying to open up to the vulnerability of being in 

a relationship.” The eleven tracks on Antumbra 

Pull exist in their own beautiful little world, 

where clicks, bloops, buzzes and whirs flutter 

around Sondermann’s irrepressible melodies, 

which always shine through the charming, 

home-recorded haze. Sondermann thinks of 

Antumbra Pull as a thank-you note of sorts to 

his relationship partner, and while some of the 

songs draw from intense, deeply felt feelings, 

he said the opportunity to be brutally honest is 

worth it. “It feels really cathartic to me to be able 

to process my experiences through music and 

ultimately share them,” Sondermann said. “It 

feels like a big release of those experiences more 

than just releasing an album.” 

Listen on Spotify 


say wa? 

Bibliophile 

Pie & Whiskey … 

and Great Writing 

Readings spark essay collection 

interview by Cara Strickland 

SIX YEARS AGO, Kate Lebo, author of The 

Commonplace Book of Pie and Pie School, and 

Sam Ligon, professor and novelist, hosted 

the first Pie & Whiskey reading in Spokane, 

born of their experiences that people become 

convivial around sugar and booze. The event 

was a hit, and now happens every April at 

the same time as Spokane’s Get Lit! literary 

festival. Their book is a collection of essays, 

stories and poems, paired with recipes for pie 

(and some for cocktails). You’ll find words 

from Pie & Whiskey readers, as well as new 

pieces written especially for the collection. 

We chatted with the editors to give you a 

taste of how this collection came to be. 

Adriana Janovich 

Sam Ligon and Kate Lebo, founders of Pie & Whiskey, now have a new book. 

This book grew out of an event the 

two of you masterminded. Would you 

tell me a little bit about how it came 

about and what it’s like now? 

KL: We were at a writing conference. 

Writers are weirdos and often nervous 

about talking to each other. We had this 

party, we made this pie and then threw 

in a bottle of whiskey. All of a sudden 

the writers could talk to each other. 

SL: We just did it the first year for fun. 

The next year we made three pies and 

asked all the writers to come. 

KL: Commonplace Book of Pie was 

coming out, and Sam had the brilliant 

idea to take the social buzz that we had 

kind of noticed from our pie and whiskey 

gatherings and turn it into a really fun 

community reading. We asked a baker’s 

dozen of Spokane-based writers to 

write on either pie or whiskey. We made 

ten pies. 

SL: Maybe we had six fifths (of 

whiskey) total. 

KL: We were hoping that fifty people 

would show up. Something like 200 

people showed up. The next year we did 

twenty pies, we got double the amount 

of whiskey. Three hundred people 

came. Now our numbers are hovering 

between 300 and 400 every year. It’s 

been really fun to keep tapping all the 

great writers in the Inland Northwest— 

we’ve even expanded to some Seattle 

and Montana writers. 

SL: We gave the writers prompts. We 

said, ‘This is about the pie, it’s about the 

whiskey, and it’s about you, in that exact 

order.’ They brought incredibly good 

writing to the event. 

What made you decide it was time for 

a book? 

SL: Each event we do in Spokane 

generates a little mini-book of the 

reading. We had a bunch of those and the 

writing was so good we thought, ‘Should 

we collect these in a book?’ The answer 

was yes. Then 

we got to add 

to it. We asked 

eight people 

to contribute 

larger pieces, Kate got to write 

killer pie recipes based on those longer 

pieces, and I wrote cocktail recipes. 

What are you hoping to leave readers 

with as they read this collection? 

SL: We want them to have fun with it. 

We think the book is playful. 

KL: And that you can find fantastic 

writing within this kind of sweet package. 

I’ve always thought of writing about pie in 

particular as this way to approach really 

difficult subjects through something 

that is quite easy and sweet and that 

everybody loves. If I start with a subject 

everybody has an interest in, I can do a 

lot of surprising things with it and get to 

harder places. 


food + drink 

Recipe Card 

recipe courtesy of 

Woodinville Whiskey Co. 

Chilled Cider Punch 

20 ounces whiskey 

40 ounces apple cider 

or apple juice 

25 ounces hard cider 

60 ounces ginger beer 

Orange bitters 

Combine all ingredients in 

large bowl. Add many dashes 

of orange bitters. Garnish 

with lemon wedges and 

cinnamon sticks. 

Beervana 

Fresh Hops and Near Misses 

written by Jackie Dodd 

IT STARTED WITH the best of intentions, as most things do. A campsite 

near the Fresh Hop Festival in Yakima would make a great home base for a 

weekend of beer and overindulgence. It didn’t turn out quite as expected, and 

in some ways that was the best part. 

After a late arrival Friday night, we stumbled out of our respective tents 

early Saturday morning as the sun was just starting to chase the chill from 

the air. As the smell of fresh coffee and stale beer filled the air, a sheriff’s 

car pulled up near our campsite. “Have you seen this man? He’s wanted,” 

the deputy asked, holding up a black-and-white mugshot printed on cheap 

paper. As we stared at the image of a shaved-head man, I noticed three more 

deputies walking in lockstep to other camps. “Does this have to do with the 

freshly dug grave?” One of the men at our campsite had heard a rumor the 

night before. He’d blown it off as exaggeration until this very moment. “All 

I can tell you is that he’s wanted and last spotted in this campground,” the 

deputy replied. After confirming that the unnamed man was both armed and 

dangerous, he left us to wallow in the regret of our decision to camp. 

In that moment I remembered a conversation I’d had with a friend who 

owns a gorgeous hops field—Morrier Ranch—just down the street from Bale 

Breaker Brewery, less than 2 miles away. She’d offered to let us camp at her 

place, on the edge of the hop field. 

A few frantic texts later, the invitation was renewed and the decision was 

made: we’d spend Fresh Hop Fest camping, yes, but camping on the edge 

of a hops field. The sunny Saturday afternoon spent setting up tents in the 

expansive field dissolved into an evening at Yakima’s Fresh Hop Fest. The 

festival was exactly what we wanted in every way—people we knew from 

the beer industry excited to see each other in the wild, pint after pint of beer 

infused with the lovely lupulin oils that only comes from beer brewed with 

hops right off the bine, and the safety of knowing we wouldn’t be sharing a 

campsite with a wanted man. 

We returned to “camp” to find a raging campfire surrounded by people 

who love hops as much as we do, ready to share more beer and nearly 

endless laughs. What could have been a disaster turned into an unforgettable 

weekend due to the simple generosity of a hop farmer. After all, that’s what 

beer is—a community. We stick together, we help each other out, we do what 

we can when we can. Thank God for beer people. 


WITH THOMAS RHETT 

OLD DOMINION 

& BRANDON LAY 

M A Y 2 2 A T C E N T U R Y L I N K F I E L D 

CENTURYLINK FIELD | SEATTLE, WA 

COMING TO CENTURYLINK FIELD SUMMER 2018 

BUY TICKETS NOW AT CENTURYLINKFIELD.COM

food + drink 

CRAVINGS 

BREAKFAST 

Prepare to wait when you head to 

local favorite New Moon Cooperative 

Café—it will be worth it. Feast on 

blackberry French toast (smothered 

in housemade blackberry jam), 

or sink into a plate of biscuits 

and gravy (with sausage gravy or 

vegan mushroom). Whatever your 

breakfast preferences, this is the 

perfect way to start your day. 

113 4TH AVENUE W 

OLYMPIA 

newmooncafe.coop 

Gastronomy 

Anna Brones 

written by Cara Strickland 

BORN AND RAISED west of Tacoma, Anna Brones lived in Paris and Portland before 

returning home to Washington. She’s written several books, including The Culinary 

Cyclist, a love letter to biking and food; Best Served Wild, a cookbook for outdoor 

adventures; Fika: The Art of the Swedish Coffee Break, which serves as a tribute to her 

Swedish roots, and her latest, Live Lagom, which explores the Scandinavian concept 

of lagom, loosely translated as “the right amount” (with recipes, of course). She’s the 

founder of Foodie Underground, a website that started as a way to explore whatever 

was under the radar in the food world, and now houses healthy and Scandinavian 

recipes. Her indie publication Comestible carries forward her vision, providing an 

alternative to traditional food media. “I wanted a publication that focused on other 

angles of food besides the final plate,” Brones said. 

SOUTH SOUND 

annabrones.com 

Author and food enthusiast Anna Brones. 

Jenny Nichols 

ICE CREAM 

At Mallard Ice Cream, you’ll find 

sweet treats made five gallons 

at a time right there in the shop 

in a variety of flavors, from the 

most comforting (like Mint Oreo), 

to the ones you just have to try 

(like Frankincense). 

1323 RAILROAD AVENUE 

BELLINGHAM 

mallardicecream.com 

FOOD FOR 

SPECIAL DIETS 

Whether you’re fleeing gluten, dairy 

or another common allergen, Nana 

Kate is on your team. An allergy 

warrior herself, she wanted to create 

a place where she could eat. Calling 

upon local ingredients and family 

recipes, this is a great place for 

breakfast or lunch. 

432 E GOODLANDER ROAD 

SELAH 

nanakates.com 

GLÜWEIN 

This spicy, German red wine is a festive 

holiday treat, perfect for drinking 

warm after skiing. Sample a variety 

at the annual Christmas Lighting in 

Leavenworth, and enjoy seasonally 

at Goose Ridge, Basel Cellars and 

Wine Girl Wines, and year round at 

Swakane Winery. For another twist, 

stop by Baroness Cellars for a white 

version—Engelwein. 

MULTIPLE LOCATIONS 

LEAVENWORTH 


food + drink 

BEST PLACES FOR 

SOUPS 

CHELSEA FARMS 

OYSTER BAR 

This chowder with fresh 

clams, pork belly and 

heirloom potatoes isn’t 

traditional, but one bite in 

and you won’t care. Creamy 

and rich, this is the perfect 

way to enjoy the local bounty. 

222 CAPITAL WAY N 

OLYMPIA 

chelseafarms.net 

ROCKET MARKET 

Several healthy seasonal 

soups rotate daily at this 

combination gas station/deli/ 

European grocery store. Eat 

in with a glass of wine, or take 

your soup home. 

726 E 43RD AVENUE 

SPOKANE 

rocketmarket.com 

INFINITE SOUPS 

The daily-changing menu 

features sixteen soups, 

with options for vegans 

and vegetarians as well as 

carnivores and those who 

prefer a little soup with their 

cream. If the decision is 

paralyzing, never fear—you 

can sample before you buy. 

445 TACOMA AVENUE S 

TACOMA 

infinitesoups.com 

STONE SOUP CAFE 

Every day, at both locations, 

you’ll find the standby 

chicken enchilada soup along 

with a soup of the day and a 

soup of the week. 

703 THE PKWY 

RICHLAND 

105 E ALDER STREET 

WALLA WALLA 

stonesoupcafe.net 

Stephen Devine 

Dining 

The Black Cypress 


Eight years ago, Nick Pitsilionis opened a restaurant in Pullman, a town known mostly for 

Washington State University. He was a transplant to the area, born in Greece, splitting 

his time between there and Alaska. In both places, his family owned restaurants, and he 

learned the value of simple, delicious food. His travels sent him all over the world—he 

spent time working for The French Laundry before settling on the Palouse. Pitsilionis 

chose to create a menu that allowed room for innovation, but mainly followed his 

philosophy of using few ingredients, getting the best ones available, and doing the best 

he could by those ingredients. Just before signing the lease, Pitsilionis had a dream about 

a black cypress, which are often planted near graveyards in the Mediterranean. “They 

point toward heaven,” he said. Clearly, this was no bad omen, but rather a signal that 

what you’ll find inside this restaurant is a little taste of heaven. 

215 EAST MAIN STREET 

PULLMAN 

theblackcypress.com 


CLOCKWISE FROM TOP Spaghetti Pomodoro. Orange Explosion chocolate dish 

served last Valentine’s Day. The interior of The Black Cypress. 



Farm to Table 

Hardy Squash, 

Hearty Dishes 

Enjoying the season’s cornucopia of flavors 

written by Corinne Whiting 

photography by Cameron Zegers 


farm to table 

THE SEASON’S UPON US 

when we happily fill our homes 

with Scandinavian-inspired 

hygge —think flickering candles, 

cozy blankets and ambient 

background tunes. During these shorter, 

darker days, we also bring to the table 

hearty soups and soothing stews, chock 

full of veggies and starches like the mighty 

winter squash. 

Squash, the hardiest member of the 

cucurbit family (which also includes 

pumpkins, cucumbers and melons), grows 

well in most parts of the Pacific Northwest. 

Typically divided into summer and winter 

varieties, squash has healthful qualities 

like significant amounts of antioxidant 

carotenoids. In even better news, winter 

squash contains anti-viral, anti-bacterial 

and anti-inflammatory substances and is 

especially high in vitamins A and C and 

five B vitamins. 

“I love when autumn rolls around and 

hard squashes come into season,” said 

executive chef Shawn Applin of Outlier, 

located at Kimpton Hotel Monaco Seattle. 

“They lend themselves nicely to being 

manipulated in several different manners. 

There are many different varietals—from 

acorn, butternut, blue hubbard, spaghetti 

to kaboch. There is a natural sweetness 

and nuttiness that varies from variety to 

variety. They make great soups and stews 

as well as salads and accompaniments to 

main dishes.” 

Applin gets his squash from Frank’s 

Quality Produce, a family-owned and 

operated stand that’s enjoyed a strong 

presence in Pike Place Market for four 

generations. In turn, Frank’s sources its 

squash from Imperial’s Garden, a familyowned 

and -operated producer situated 

150 miles southeast in Wapato. 

The Imperial family began its farming 

journey in the Philippines, where they 

grew rice and tobacco. In 1983, Mamerto 

and Antipolo Imperial immigrated to 

Wapato from Sta. Maria, Ilocos Sur. They 

began working on relatives’ farms before 

starting their own farming business on 40 

acres in 1985. Today, the children carry on 

their parents’ legacy. 

Manuel Imperial credits the knowledge 

that his team feeds “millions of people” as 

the most rewarding part of his work. “It’s 

like anything in life,” he said. “You learn 

from doing it every day. Yes we make 

mistakes, but we keep going.” The 1,000- 

acre farm grows an array of produce for 

the community and wholesale buyers, 

including asparagus in the early spring, 

corn in July and pumpkins and squash 

(about thirty varieties) in the fall. 

Meanwhile, in the lush Skagit Valley, 

squash thrives on Jacob Slosberg and 

Amy Frye’s Boldly Grown Farm. Located 

at Viva Farms in Burlington, this small, 

certified organic, family operation focuses 

primarily on storage crops for sale over the 

fall and winter months. 

The bounty is vast: winter squash, 

carrots, beets, potatoes, onions, garlic, 

leeks, radicchio, broccoli, cauliflower, 

cabbage, kale, collards, Swiss 

chard, kohlrabi, celery, 

celeriac, 

rutabagas 

and winter 


farm to table 

radishes. This season, the couple grew 

twelve varieties of winter squash, plus 

specialty varieties for its winter CSA. “It’s 

such a versatile fall crop—you can cook 

it so many ways!” Frye said. “A few of 

our favorites are squash and black bean 

tacos, delicata rings with maple syrup, 

squash chili or a curried squash soup.” 

The squash gets harvested between 

early September and early October and 

put into storage to sell through the fall 

and winter. “This year we harvested 

twenty-four pallet-sized bins of squash, 

and we’ll likely have at least some of 

it available through February,” Frye 

explained. “Storage can sometimes be 

tricky—you need to get the squash cured 

properly and then store it at the proper 

temperature and humidity for it to keep. 

But part of our goal is to extend the 

availability of local food into the winter 

months.” 

Most of Boldly Grown’s squash that 

lands in Seattle is sold via the Puget 

Sound Food Hub, a farmer-owned co-op 

that provides aggregation, distribution 

and marketing services to farms. “Selling 

through the Food Hub means that we 

can spend more of our time on the farm, 

since we only need to deliver to the local 

aggregation site, and customers benefit 

by being able to access a wide range of 

products from multiple farms,” Frye said. 

The squash has shown up on menus at 

Canlis, Bar Ferdinand, DERU Market, 

Seattle Culinary Academy and various 

Bon Appétit food-service locations (such 

as at the Amazon campus), plus venues 

in Bellingham and on the islands. 

The hard-working couple, who have an 

8-month-old son, lists time management 

as their biggest challenge. “Our fall 

harvest season is quite hectic, to say 

the least, as we manage the farm, just 

the two of us, with a bit of part-time 

help,” Frye said. But the rewards prove 

tremendous. “Whether it’s a restaurant 

or CSA member, that positive feedback 

that your carrot is the best carrot they’ve 

ever tasted helps us remember why we 

do what we do and keeps us motivated 

through the crunch times.” 


home + design 

Roasted Heirloom Squash Salad (with raddichio, 

Calabrian chile-maple vinaigrette and hazelnuts) 

SEATTLE / Outlier at Kimpton Hotel Monaco 

Shawn Applin 

SERVES 4-6 

FOR SALAD 

1 acorn squash 

1 butternut squash 

1 blue hubbard squash 

1 kabocha squash 

2 heads raddichio chicory 

1 cup hazelnuts, toasted 

¼ cup sage leaves, julienned 

FOR VINAIGRETTE 

5-6 Calabrian chilies 

½ cup white balsamic vinegar 

1 cup extra-virgin olive oil 

½ cup brown butter, melted 

2 tablespoon honey 

2-3 shallots, minced 

2 cloves garlic, minced 

3-4 leaves sage, chopped 

Salt and pepper to taste 

Washington Recipes 

Savory Squash 

Chop the chilies and sage and combine with the shallots, garlic, honey, butter, 

vinegar and extra-virgin olive oil. Season to taste and set aside. 

For the salad, cut each squash variety into a different shape. For instance, 

the acorn squash makes a good wedge, while the butternut squash could 

be diced and delicate can be peeled and cut into rings. Season them all and 

roast separately until slightly browned and cooked through, but not super 

soft. Combine the squash with the radicchio and dress with a bit of the 

dressing. Decoratively arrange the squash on the plate and garnish with the 

julienne of fresh sage and chopped toasted hazelnuts. 

Butternut Squash Soup 

ROYAL CITY / El Gaucho 

Jonathan Garcia 

SERVES 6-8 

2 ½ pounds butternut squash 

5 cups whipping cream 

1 teaspoon fresh rosemary 

1 teaspoon fresh thyme 

1 teaspoon El Gaucho 

Steak Seasoning* 

¼ ounce pistachios 

¼ ounce sliced almonds 

¼ ounce pine nuts 

¼ ounce walnut pieces 

¼ ounce golden raisins 

¼ teaspoon El Gaucho 

Diablo Spice* 

¼ teaspoon curry powder 

spice 

1 tablespoon honey 

1 teaspoon bacon 

Chives 

Preheat oven to 400 degrees. Toss 1-inch cubed butternut squash with olive 

oil and garlic in a large bowl, and season with salt and black pepper. Arrange 

the coated squash on a baking sheet and roast in the preheated oven until 

squash is tender and lightly browned, 25 to 30 minutes. Let rest until cool. 

Blend with cream in a blender. Add thyme, rosemary and steak seasoning 

to taste. In a separate bowl, combine honey, curry and diablo spice with a 

fork to make sure the spices are well-mixed. Add nuts and raisins and mix. 

Heat soup and pour into serving bowl. Sprinkle nut and raisin mixture on 

the top with bacon bits and chives for garnish. 

*El Gaucho seasonings can be bought at Metropolitan Market, Zupan’s, in El 

Gaucho restaurants or at Amazon.com. 

Check out our website for Westward’s recipe for Radiatore with Butternut- 

Taleggio Fonduta and Roasted Delicata Squash, or find additional recipes 

at 1889mag.com/recipes 

Roasted heirloom squash 

salad from Outlier. 


home + design 

Make It Personal 

Two boring bathrooms become luxurious 

retreats with custom tweaks 

written by Melissa Dalton 

Shoreline: A conventional hall bath 

converted to a sanctuary 

IN THE EARLY ’90S, Carolyn Gray bought a 1954 rambler in Shoreline 

that had good bones, but was a fixer-upper. “It had a solid foundation,” 

she said. “And I had lots of potential ideas.” Since she works full-time 

as a nurse, she undertook her renovations one room at a time over the 

ensuing years. Having addressed her master bathroom, she tackled 

the hall bath in 2014, when its increasingly degraded finishes started 

to produce mold issues. “I didn’t use it very much,” she said. “It was 

probably the worst room in the house.” Gray asked her friend, architect 

Scott Becker, to intervene. 

As an inveterate traveler, Gray wanted the new bathroom to evoke 

some of her experiences in countries like Bali, Indonesia and Iceland, 

where she’d had memorable soaks in natural hot springs and pools. “She 

had great references from her travels,” Becker said. “I got very inspired.” As 

such, Becker sought to combine a natural materials palette with bespoke 

details for the redesign in order to create the ultimate spa-like retreat. 

Not only that, he liked the challenge of reinventing a conventional 5x8 

footprint. “It’s fun to be challenged to make something special,” he said. 

To start, he specified a slight bump-out on the exterior wall to increase 

the overall square footage. Then he designed an elevated stone soaking 

tub to be the room’s defining feature. “This is my attempt to conjure a 

combination of volcanic rock and stone, as well as a geode,” he said. “The 

idea was that you carve away to reveal this pool.” To that end, the interior 

of the tub is a basaltina slab cut into several pieces and seamlessly joined 

together by mason Mark Weishaar. The stone feels nice underhand and 

keeps water warm for hours. The handcrafted frame that surrounds the 

basin is composed of Iroko wood, which performs similarly to teak. It 

was cut into strips and carefully latticed together by local woodworker 

Barnes Wood. “The joinery is really precious,” Becker said. “We wanted 

to push the limits of what wood could do.” 

Becker then continued the Iroko in a deck across the toilet and had 

the floating vanity crafted out of the same material. Above it, he framed 

the mirror in brushed aluminum, fabricated by metalworker Argent, to 

match a sleek Artemide light fixture. Then he lined the tub walls with 

textural porcelain tile and included lit niches in the tub frame to spotlight 

the ceramics that Gray purchased from a Reykjavik artist. 

Now, the once conventional bath offers a multi-sensory experience. 

“It feels so nice when you’re in the tub to be sitting on a substance that’s 

organic, rather than plastic,” Gray said. Additionally, the new awning 

window (with obscured glass) can be opened to listen to the rain during 

a soak, while the back-painted glass tile on the ceiling reflects 

the ripples in the water’s surface. “I take a lot more baths,” 

Gray said. “It’s the gem of the house.” 


home + design 

Ed Sozinho 

The bathroom remodel evokes a spa-like atmosphere 

and has room for treasures picked up during travels. 


home + design 

Nancy Finneson 

Carved wooden panels 

from Indonesia hang at 

the doorway. A vanity was 

added to the walk-in closet. 

Gig Harbor: From a blah 

build-out to a warm and 

contemporary en-suite 

SOMETIMES MORE SPACE doesn’t mean 

better. Such was the case for the principle 

bathroom in this Gig Harbor home. At 

272 square feet, the room clocked in larger 

than the average U.S. kitchen. However, as 

Gig Harbor-based DeMane Design interior 

designer and owner Nancy Finneson discovered, for a variety of 

reasons that generous footprint wasn’t very eye-catching. “When 

you walked in the room, the first thing you saw was the toilet,” she 

said. “It was quite horrible.” 

Additionally, a “monstrous jacuzzi tub” dominated one corner, 

leaving the shower “super tiny.” “Not for such a large bathroom 

would you ever expect such a tiny shower,” Finneson said. “It just 

didn’t look proportionate.” 


The single 

operable window 

provided nextto-no 

ventilation 

and could only be 

opened by climbing 

inside the tub. The area allotted to the closet seemed large but 

lacked storage. “It didn’t make a lot of sense,” Finneson said. 

The homeowners, a couple who had bought the house for their 

approaching retirement, hired her to step in and fix the dysfunction. 

In 2013, she gutted the room, leaving no wall untouched. 

Since this was her clients’ “forever” home, Finneson 

prioritized aging-in-place strategies in a new layout that 

facilitates ease of movement. First, she tucked a wall-hung 


home + design 



FROM LEFT A curbless shower with a bench. 

A herringbone backsplash gives texture. 

toilet out of sight in a separate water closet with an etched glass 

door, fostering privacy in the shared space. The monster tub was 

swapped out for a substantial curbless shower, complete with an 

in-situ bench, electric control panel for multiple showerheads 

and a barn-style sliding glass door that doesn’t swing into the 

walkway and obstruct circulation. 

Four new windows let in fresh air. The interior of the new vanity 

received hidden electrical outlets, so that no one has to unplug 

the hairdryer or fumble with tangled cords over the sink. The 

previously unserviceable closet now boasts customized fittings 

to make it a storage haven. 

For the color and materials palette, Finneson was inspired 

by a Turkish towel the client loved, and chose a neutral base 

accentuated with earthy tones and texture. Now, the double vanity 

presents a more natural focal point, thanks to a herringbone 

backsplash laid with custom stone tile from Pratt & Larson. The 

tile’s soft grey and caramel colors play off the waterfall-edged, 

Pental quartz counters and the cabinet-fronts, which have a 

driftwood-esque finish. Bronze hardware conveys a little gravitas. 

An adjacent wall-mounted fireplace brings toasty charm, while 

heated floors underfoot further dial up the cozy factor. 

To complete the scheme, Finneson incorporated several 

global accessories, many of which were brought home by the 

homeowners from their extensive travels abroad. A leather pouf 

from Africa fashions a seat by the fire, an antique stool lends 

organic flair and the inlaid mirror over the dressing table adds 

graphic interest. The final decorative touch comes via two carved 

wooden panels bought in Indonesia. Finneson had a cabinet shop 

frame them in walnut and hung them at the doorway, ensuring 

that walking into the transformed room will be a treat for years 

to come. 


home + design 

DIY: Plan your 

Ultimate Closet 

RAISE A HAND if your home closet came equipped 

with a single hanging rod and not much more. 

Motivated by the enviable closet that Finneson 

designed for her Gig Harbor homeowners, we’ve 

compiled tips for maximizing that oft-overlooked 

space. The trick? Customize! 

1 

2 

TAKE INVENTORY 

Start the planning process by making a list of 

everything that needs to be stored. Include all 

types and numbers of clothes (such as pants, 

sweaters, blouses, jackets), shoes and handbags, as 

well as bulkier items like suitcases and plastic bins 

that hold off-season stuff. 

MEASURE YOUR SPACE ... AND YOUR STUFF 

Pull out the graph paper and draw out the 

measurements for the existing space. Next, think 

about how each item in your inventory needs to 

be stored. For example, long dresses will require 

a tall hanging rod. Line up those dresses, leaving 

a finger’s width of breathing room between each 

hanger, and measure. Now you’ll start to have 

an idea of what type of storage your closet 

should accommodate. 

VARY THE FITTINGS 

The best closets have a variety of storage options. 

4 

5 

Open shelves are great for items that need to 

be stacked, like sweaters and pants, or accessed 

frequently, like handbags and shoes. Built-in 

drawers or bins can accommodate socks, hosiery, 

and workout gear. Double-up hanging rods for 

shorter hanging pieces, like skirts, blouses, and 

jackets. Assign high shelves for seasonal items, 

hats, or luggage. 

REMEMBER THE NECESSARY EXTRAS 

This includes a light fixture, a full-length mirror, and 

a valet rod. The latter lets you hang up potential 

outfits for consideration. Don’t forget a hamper for 

dirty laundry. 

DISPLAY YOUR FAVES 

Special details will make the space more fun to use, 

whether that’s a display for your fabulous jewelry 

collection or a fun wallpaper peeking out from 

between the hangers. 


home + design 

Go global with accessories 

Sometimes the bathroom needs a pretty catchall, 

whether for magazines or extra rolls of toilet paper. We 

like these Natural Woven Floor Baskets at Rejuvenation, 

made in Ghana from twisted elephant grass. 

rejuvenation.com 

Inspired by Ojai, California, the 

makers at Quiet Town Home created 

this hand-woven cotton kilim bath 

rug. It’ll look equally cool underfoot 

or hanging off the side of the tub. 

quiettownhome.com 

Tilemaker Michael Pratt created the 

Scraffito Series to celebrate Pratt & 

Larson’s thirtieth anniversary. His design 

is based on an ancient etching technique 

used during the Italian Renaissance, as 

well as the Arts and Crafts Movement. 

The ceramic tile can be ordered in more 

than 300 colors or hand painted. 

prattandlarson.com 


Juuso Välimäki 

Tri-City Americans, 

Calgary Flames 

2017 draft pick 

Age: 19 

Born: Nokia, Finland 

Residence: West Richland, 

Washington 

WORKOUT 

On practice days, Välimäki 

gets to the rink at 10 a.m. 

for either weightlifting, 

stretching and agility, or 

other physical work. After 

lunch it’s back to the rink 

for another two hours of 

on-ice practice. 

NUTRITION 

Välimäki loves food, but 

he’s particularly fond of 

sandwiches and salads for 

lunch and steak and ribs 

for dinner. For breakfast he 

eats oatmeal and fruit, and 

snacks on bananas and 

protein shakes. 

INSPIRATION 

“My goal is to play in the 

NHL. That’s where I want 

to be and that’s why I’m 

doing all the work and 

putting in all the time, so 

that my dream can come 

true. Also, the feeling when 

I play and we win ... that 

feeling is one of the best 

feelings in the world.” 

Judy Simpson 


mind + body 

Focus on the Ice 

Juuso Välimäki has his sights set on the NHL 

written by Sheila G. Miller 

Juuso Välimäki is in his third season 

with the Tri-City Americans. 

JUUSO VÄLIMÄKI HAS big 

plans, but for now he’s in little 

Richland, Washington. 

A Finnish hockey player for the Tri- 

City Americans, the Calgary Flames 

selected Välimäki with the sixteenth 

pick in the 2017 NHL draft. He didn’t 

make the roster this season, so he’s 

back with the Tri-City Americans. 

He hopes next year will be different, 

but right now he’s happy to hone his 

craft in the Tri Cities. 

“Next year when the season starts 

again, I’ll be (at the Flames camp), 

and next year obviously it’s my goal 

again to make that team,” he said. “For 

now I need to focus on being here.” 

So far, so good—Välimäki is a 

defenseman but in the first twelve 

games had already recorded four 

goals and eight assists. 

This is Välimäki’s third season with 

the Tri-City Americans. He started 

playing hockey when he was 5 years 

old, and other than a brief dabble in 

soccer, it’s been his only experience in 

team sports. 

“I’ve always been kind of athletic, 

and I play other sports with friends,” 

he said. “I loved downhill skiing when 

I was younger, but I’ve never played 

other team sports.” 

On practice days, Välimäki loads 

up with oatmeal and fruit before 

heading to the rink at 10 a.m. for a 

couple hours of working out, whether 

that’s stretching, lifting weights, 

or putting in time on the ice. After 

lunch, he comes back to the rink for a 

two-hour session on the ice. Välimäki 

usually drinks a protein shake or has 

a banana or small meal to get through 

the afternoon. In the evenings he 

usually stretches or rolls out sore 

muscles at home before starting over 

the next day. 

He likes hockey because it’s challenging. 

“It’s pretty complicated when 

you think about it,” he said. “You’ve 

got skates on. You’re on the ice, you 

have a stick and a lot of guys are trying 

to hit you. They’re going to do all 

kinds of stuff to not let you score.” 

It’s those hits, though, that can 

derail a player’s career. The constant 

abuse to a hockey player’s body is 

no laughing matter, and Välimäki is 

careful to take care of issues before 

they get worse. 

“I make sure I always do warmups 

before I go on the ice, and I do 

cooldowns when I get off the ice,” he 

said. “If I have soreness, I make sure 

the trainers take care of that stuff, and 

I use ice bags a lot.” 

Because hockey can be so dangerous, 

he also ensures he’s primed 

when he’s on the ice. 

“It’s a sport where accidents can 

happen on the ice and there’s nothing 

you can do about it,” he said. “My 

mindset has always been that if there 

is something I can do to stay healthy, 

I always do that stuff. … On the ice 

obviously I always have to be aware of 

what’s going on. I need to stay alert.” 

In season, practice and games take 

up much of his time. Games run 

from September to March—more 

than seventy in all. And that means 

a lot of travel throughout the West, 

from Portland to British Columbia. 

“I realized lately that it is important, 

when it’s not time for hockey, to not 

really think about hockey,” he said. 

“Your mind needs the rest from the 

sport. … When you have a day off, it’s 

important to think about other stuff. 

I try to hang out with the guys and 

just do something totally different. 

That’s important, and it keeps your 

mind fresh.” 

OCTOBER | NOVEMBER 2017 1889 WASHINGTON’S MAGAZINE 33

artist in residence 

A Spirited Life 

Husband and wife distill words, 

metal and grains 

written by Catie Joyce-Bulay 

photography by Bradley Lanphear 

ABOVE Roberts Barker takes time 

to compose poetry. BELOW Barker 

constructs much of the distilling 

equipment himself. 

“POETRY IS LANGUAGE at its most distilled and 

most powerful,” writes the poet Rita Dove. The 

same could be said for spirits. 

While Katrina Roberts Barker’s poetry distills 

the language of the everyday into pure lyrical form, 

the distillery she and her husband operate does the 

same with the grapes and grains of the Walla Walla 

Valley. Walla Walla Distilling Company, celebrating 

its tenth year, is one of several creative pursuits for 

this artist pair. “Our family culture is very much 

one of creating things,” said Roberts Barker, who 

teaches English and creative writing at Whitman 

College, “of really looking hard to find, salvage and 

repurpose what’s been tossed off or overlooked.” 

Roberts Barker’s poetic work and life as farmer, 

mother, teacher, winemaker and distiller seem 

to flow together in a perfect blend, just like the 

botanicals she mixes for the distillery’s floralforward 

gin. It’s easy to imagine how one informs 

the other. Vines and family life enter into her poetry, 

while her poet’s eye for detail seeps into the work 

she does with her hands. 

“Some mornings we go out into the vineyard and 

prune tiny things,” she said. “It’s all about dirt under 

your nails and the smell of dew and vine—a kind of 

solitude with nature.” She likens shaping the lines of 

a poem to tending to the land. 

“There is something fascinating about trying 

to take something down to its most essential 

parts,” Roberts Barker said. “I’m fascinated by the 

whole notion of spirits—the idea of spirits as both 

something that you imbibe, but also that you can be 

spirited and have spirit. I just find that the language 

is fascinating as well as the actual process.” 

For her and her husband, Jeremy Barker, the 

process begins long before any ingredients hit the 

still. They grow and harvest their own grapes from 

the vineyard surrounding their house (and make 

wine under the label Tytonidae Cellars). Barker 

malts his own grain, which is harvested from the 

field adjacent to the distillery. 

Where Roberts Barker’s focus is on the 

more nebulous aspects of taste and mouthfeel 

(of both words and spirits), Barker, who 

34 1889 WASHINGTONS’S MAGAZINE DECEMBER | JANUARY 2017


built their four stills by hand, is more visual and 

numbers-minded. “I’m a stickler for details and for 

good craftsmanship,” he said. 

The equipment of the distillery is pieced together 

from recycled items Barker has salvaged. With a 

nod to steam-punk aesthetics, an old beer keg is 

brought back to life as one of the chambers for the 

whiskey and vodka still. A grain silo, taken apart 

in the fields, is reassembled and resurrected as the 

malt house. 

Barker, who has a degree in communications from 

the University of Idaho, picked up an assortment 

of trades from plumbing to welding over the years. 

“I also credit the time I spent working for Mark 

Anderson at the Walla Walla Foundry,” he said. 

“Learning different trades, honing my own artistic 

skills, and being inspired by a variety of great artists 

and artisans we worked with who came through.” 

Barker’s fine art pieces mingle with his functional 

art, where, he said, his current focus lies. A series 

of cast bronze sculptures dot the tasting room like 

constellations. The first collaboration between 

husband and wife, the sculptures are of Roberts 

Barker’s hands holding collections of found natural 

objects. They, along with tables and shelves he 

crafted from a downed black walnut on their 

property, add an earthy element that softens the 

edges of the industrial-style tasting room. 

Roberts Barker, a Harvard University and Iowa 

Writer’s Workshop graduate, has published four 

books of poetry and been included in poetry 

anthologies. Her two worlds have mingled 

for awhile now. She learned wine and grappamaking 

in Europe while on a writing grant after 

graduate school. 

Their three children, ages 10, 12 and 15, whom 

they homeschool, have also caught the creative 

repurposing bug. Outside the distillery sits an old 

school bus their middle child is renovating into a 

book mobile. 

The distillery’s location is yet another example of 

repurposing. It is housed in the old guard station 

of a former World War II army base, surrounded 

by the original barred wire. Still a work 

in progress, the couple plans to open 

to the public on a more regular basis, 

ABOVE A view of Walla Walla 

Distilling Company from the entrance. 

A view of the exterior distilling 

elements found on the backside of 

the building.f. 



ABOVE Walla Walla Distilling Company infuses 

its liquors with various fruits and spices for 

flavor. RIGHT Jeremy Barker and Katrina 

Roberts Barker hold up a bottle of whiskey and 

vodka distilled at Walla Walla Distilling. 

with tastings and food service. Barker showed me how he is 

converting one of the stills to channel smoke from the fire that 

heats it into a meat smoker above. 

“One often doesn’t know one’s readership in poetry who has 

come upon a small poem in a book found on some table in a 

used bookstore,” Roberts Barker said. “Similarly, we can’t know 

how far a bottle of our spirits has traveled, or how a sip of our 

spirits might shift the awareness of a visitor here in town. But 

always, I think, with both poems and spirits: ‘Here, drink in, I 

made this for you.’” 

36 1889 WASHINGTONS’S MAGAZINE DECEMBER | JANUARY 2017

STARTUP 40 

WHAT’S GOING UP 42 

WHAT I’M WORKING ON 44 

MY WORKSPACE 46 

GAME CHANGER 48 

pg. 48 

Big Table sets elaborate spreads for its guests.

Franc 

LAUNCHPAD TO A 

WONDERLAND. 

In Everett, you can stay right in the middle of four 

mountain resorts for half the price of staying in Seattle. 

Launch your PNW adventure at 

Travel the Palouse 

Ken Carper, kencarperphotos.com 

In Eastern Washington, find our state’s official waterfall, capture a 360 degree view 

of rolling hills from one butte or hike to see a patchwork of farmland from another. 

Stay in Pullman. See our sights. Picture yourself here. 

Ask for more from the Pullman Chamber of Commerce | PullmanChamber.com | 800.365.6948

startup 

Former Starbucks COO 

Fulfills Ten-Year Dream 

Troy Alstead opens Ocean5 

and Table 47 in Gig Harbor 

written by Marguerite Cleveland 

FROM LEFT Ocean5, scheduled to open this winter, includes a laser 

challenge arena, a bowling alley and plenty of space for patrons to 

get together with family and friends. Brian W. Brush used recycled 

aluminum to create “Reef,” the project’s main art installation. Troy 

Alstead, the former COO of Starbucks and creator of Ocean5. 

TEN YEARS AGO, Troy Alstead, the former chief operating 

officer of Starbucks, was sitting in a hotel room in Shanghai while 

his family remained back home in Washington. 

It can be lonely on the road—soon, he found himself with time 

on his hands in the evenings. Alstead began to work on an idea he 

had long considered, and it soon took the form of a business plan. 

Ocean5 and Table 47 were born. 

“I have always been inspired by gathering places all around the 

world, whether it’s the kitchen table at home, a coffee shop, pub, 

restaurant or sports arena, the places where people socialize, 

connect and have fun,” Alstead said. “I saw the opportunity 

to create a very unique social place, like nothing that exists in 

the state. A venue that would be a fantastic place to work, a 

great part of the community, and respectful of the environment 

and oceans.” 

The vision was this: Ocean5, a 57,000-square-foot, LEEDcertified 

building with activities for the whole family, including a 

two-story laser challenge arena, game room and a bowling alley 

with both ten-pin and duckpin lanes. There would be more than 

100 seats for just hanging out, including around a dramatic circular 

fireplace, the focal point for the venue. Ocean5 would also serve 

the business community with a dedicated event floor that can 

accommodate groups from five to more than 400. Inside Ocean5, 

the Table 47 restaurant would offer a farm-to-table experience 

with locally sourced food, servers who receive farm tours as part 

of their training and who know where the food comes from. 

With a business plan fleshed out, Alstead had the foresight to 

reserve space in the future Olympic Towne Center, in Gig Harbor. 

In 2015, he took advantage of a Starbucks employee benefit, a 

sabbatical called the “Coffee Break.” The break allowed him more 

family time, such as taking his eldest son to visit colleges, while 

deciding whether to make a career change. “I loved all my years 

at Starbucks, from the earliest days as a small Northwest retail 

company to a global consumer brand,” Alstead said. “But I had this 

idea, this dream, and knew that it would require all my focus and 

attention to make it happen.” He decided to step away from his 

corporate career and make his dream a reality. 

The Ocean5 project broke ground on July 19, 2016, and is 

scheduled to open this winter. “Now we are just putting up the 

finishing touches, and there are a lot of them in 57,000 square feet,” 

said sales and marketing director Tomoko Senechal. “The chefs 

are finalizing their sourcing with local vendors to get the besttasting, 

responsibly grown ingredients. The bowling pins are out 

and ready.” 

“Reef,” the project’s main artwork, was recently installed in the 

lobby. The piece, by Brian W. Brush, was inspired by Alstead’s vision 

of sustainability and environmental awareness. The aluminum in 

the art installation is recycled from other projects. “‘Reef’ diverts 

material that would have either gone to a landfill or been reprocessed 

using high-energy manufacturing methods,” Brush said. 

“It’s a perfect example of repurposing and reusing with 

reduced waste and embodied energy.” 


startup 

Courtesy of Brian Brush 

Love of the oceans not only inspired the name and logo of the 

business, but how Alstead plans to run his company. He grew 

up in the Puget Sound area, and has always loved “the beauty, 

the mystery, the adventure, the fun” of the ocean. “Over the 

years, I have come to appreciate the risks facing our oceans and 

seas,” Alstead said. “We will use the platform of the business to 

drive awareness and inspire action to improve the health of the 

oceans and seas, starting with Puget Sound. We will tell stories 

about how we are responsibly sourcing our ingredients, how we 

constructed the building to be gentle on the environment, how 

we will use geothermal wells around the building to reduce our 

energy consumption.” 

Like many business owners, Alstead faced his share of 

challenges to achieving his dream. But one thing he didn’t have 

to worry about, as sole investor in the project, was resistance to 

the increased costs due to the project’s sustainability. He chose to 

invest in geothermal technology despite the financial costs—as a 

result, seventy-two geothermal wells will help heat and cool the 

large building. This system is the equivalent of reducing carbon 

dioxide emissions by taking thirty cars off the road. 

With Ocean5 nearly open, Alstead has a message for those 

contemplating their own dreams. 

“Never quit,” he said. “If what you are dreaming about is the 

right thing for you and your family and community, whether that 

dream is starting a new business or a nonprofit or something else, 

then overcome whatever challenges you might face.” 

“I have always been inspired 

by gathering places all 

around the world, whether 

it’s the kitchen table at 

home, a coffee shop, pub, 

restaurant or sports arena, 

the places where people 

socialize, connect and have 

fun. I saw the opportunity to 

create a very unique social 

place, like nothing that exists 

in the state.” 

— Troy Alstead, creator of Ocean5 


what’s going up? 

University 

Buildings 

New facilities abound 

at Washington colleges 


MOST OF US would like to imagine 

that our college campus stays 

just as we left it, preserved in 

amber. But universities—and their 

campuses—move on, and these 

ones are building facilities for their 

newest students. 

LMN Architects 

The University of Washington aims to complete the Bill & Melinda Gates Center for Computer Science & Engineering by the end of 2018. 

UNIVERSITY 

OF WASHINGTON 

University of Washington is in the 

midst of building a computer science 

building on its Seattle campus. The 

$110 million building will be named 

the Bill & Melinda Gates Center for 

Computer Science & Engineering, and 

is slated to be completed by the close 

of 2018. With 135,000 square feet, the 

building will double the computer 

science school’s space, and, according 

to the university, will include a robotics 

laboratory and a wet lab space. 

CENTRAL WASHINGTON 

UNIVERSITY 

At Central Washington University 

in Ellensburg, the long-vacant 

Samuelson Student Union building 

was partially demolished and rebuilt 

in order to create a computer science 

and technology center. The $58 

million project is expected to be 

completed in fall 2018. The union 

was built in 1926 as the school’s gym 

and underwent several additions, 

according to the Ellensburg Daily 

Record. It was closed in 2005. 

GONZAGA UNIVERSITY 

Gonzaga University’s new Volkar 

Center for Athletic Achievement is 

nearly complete. The three-story, 

51,000-square-foot, $24 million 

building is expected to be complete 

by the year’s end. The facility will 

feature a university hall of fame, as 

well as a practice basketball court that 

according to The Spokesman-Review 

will be a replica of the game court. 

The third floor will include a large 

academic assistance area. 


Winner: 

“Best Place 

For 

Peace & Quiet” 

Welcome to the 

Beautiful 

Olympic Coast! 

Frommer’s declares the most spectacular 

setting anywhere on the Washington . Coast 

at historic Ocean Crest Resort 

Award Winning Restaurant & Bar 

With Sweeping Ocean Views 

New Gift Shop Featuring 

Local Arts & Crafts 

Indoor Pool & Spa 

Direct Beach Access 

Spectacular Ocean Views 

Cozy Fireplace Rooms 

Family Friendly 

Pet Friendly 

No Cleaning Fees 

OCEAN CREST RESORT • 360-276-4465 

4651 SR 109 Moclips, WA 98562 

OceanCrestResort • info@OceanCrestResort.com 

D I S C O V 

E R 

M UKI L T E O 

Lighthouse Park 

www.mukilteochamber.org/discover 

Whidbey Island Ferry Japanese Gulch Trails Harbour Pointe Golf Course Paine Field Aerospace Museums

what i’m working on 

Paul G. Allen School for Global Animal Health at Washington State University 

Doggone Disease 

WSU project seeks to eliminate 

rabies deaths in Africa 

interview by Sheila G. Miller 

Guy Palmer with a child and his dog, ready to be vaccinated. 

WITH AN OFFICE in Nairobi, Kenya, a satellite office in Arusha, Tanzania, 

and a partnership with the Nelson Mandela African Institute of Science 

and Technology, Washington State University faculty members and staff 

are using animal science to make a difference in the lives of Africans. 

The Paul G. Allen School of Animal Health is fifteen years into a 

massive project to vaccinate dogs against rabies, a disease that kills 

thousands in Africa and Asia every year. The school does more than 

just the rabies elimination program—it has been working to decrease 

childhood stunting (in which a child is physically and cognitively stunted 

as a result of malnutrition) through livestock vaccinations, and has also 

studied how to cut antibiotic resistance in urban slums in Nairobi. 

Guy Palmer, who among other things is the founding director of the 

Allen School and leads the disease control programs in East Africa and 

Latin America, believes rabies deaths can be eliminated, and his team is 

out to make it a reality. 

Why rabies? 

Rabies is responsible for about 

60,000 deaths worldwide, and 

almost all of them occur in 

Sub-Saharan Africa and South 

Asia. Even though here in the 

U.S. we have endemic wildlife 

rabies, in most years we have 

zero, maybe one death due 

to rabies. Once you develop 

symptoms of rabies you’re 

going to die—it’s a 100 percent 

deal, so you don’t want to have 

symptoms. Almost all rabies 

worldwide is due to 

dog bites. It is a global 

health problem. 


Paul G. Allen School for Global Animal Health at Washington State University 

WSU has vaccinated 

more than a million 

dogs in East Africa. 

What is WSU doing to eradicate rabies? 

We want to reduce the need for 

treatment by reducing the number 

of rabid dogs. We have an effective 

vaccine—this is not like HIV where we 

don’t have an effective vaccine. We 

have one, it’s just a matter of getting 

it delivered consistently out to the 

right places to block transmission. 

If you vaccinate enough dogs, then 

you basically keep the virus from 

circulating among the dogs and then 

dogs don’t have rabies and can’t 

transmit to humans. 

The number of those dogs that have 

to be vaccinated is on average about 70 

percent of population. You don’t have to 

vaccinate every dog, but you have to get 

a good number. There are challenges 

to these resource-poor areas, places 

where people live on less than $1.50 a 

day. They’re not going to vaccinate their 

dogs without some kind of opportunity 

to do it. We have actually vaccinated 

over a million dogs in East Africa in the 

past couple years, but in doing so we’re 

always trying to learn how to do it better. 

What are some of the challenges? 

What happens in these countries 

is that vaccinations tend to be a 

campaign. Someone shows up once 

per year and vaccinates every dog they 

can get their hands on. They might 

get 80 percent of dogs vaccinated if 

they’re doing really great. People will 

come from quite a distance—they’re 

very aware of rabies and community 

participation is very, very high. But as 

you can imagine, the day you leave, the 

number of vaccinated dogs begins to 

decrease—some will die, new puppies 

will be born, other dogs will come into 

the population. You may miss a spot; 

there may be a village where there was 

a funeral or something else going on so 

you only got 20 percent of the dogs. 

We’ve worked to try to get around 

that—one thing that was a real 

constraint was that the vaccine had 

to be refrigerated all the time, but 

we’ve done some work now with a 

thermostable vaccine that can be 

stored out in village conditions for 

three to six months. 

Now you can kind of turn the 

vaccination campaign over from 

this central point idea of once a year 

to a rolling vaccination where, say, 

the community’s livestock officer 

is taking responsibility for it. That’s 

one of our goals as well, to have it 

become something the community is 

responsible for. 

How does the Washington community 

help? 

We have begun to work with privatepractice 

veterinarians who have 

embraced our mission, so that every 

time they vaccinate a dog in the U.S. 

they donate $1 to the vaccination 

campaign in East Africa. 

What’s the ultimate goal? 

We have a goal of the elimination 

of human rabies deaths by the year 

2030, and we think it’s achievable. It’s 

not that hard. It is in logistical ways, 

but not in terms of the science. The 

science is there—the science now is 

‘implementation science,’ how you get 

it to people. We’ve picked rabies for 

two reasons—we think it’s achievable 

in the short term because we have the 

technology, and we think that rabies 

is a pretty good test case for how you 

can actually deal with a disease of 

importance to community and get them 

to take ownership and control. 

We can basically show that in the 

areas where we’ve implemented the 

program, you don’t have rabies deaths. 

It definitely works. 


my workspace 

Born and raised on Whidbey Island, 

Rob Henderson has been working on 

his family’s holly farm since he was a 

boy, when, he said, he first fell in love 

with the orchard. 

It takes up to sixty years before holly 

trees are large enough to harvest, said 

Henderson, whose 800-tree orchard 

was planted in the 1950s. Henderson 

bought the farm’s current site from 

avid amateur horticulturalist Virginia 

Morrel, who helped design Seattle’s 

Washington Park Arboretum. The 

farm has seven types of holly trees, 

including some rare varieties. 

The holly leaves and berries are used to make 

wreaths, garland, holiday arrangements, 

corsages, and to fill the natural wood planters 

Henderson and his crew create in all shapes 

and sizes from reindeer to snowmen. More 

than a hundred stems of only the best holly 

and boughs from the surrounding noble firs 

and cedar go into the meticulously handcrafted 

wreaths. “Mrs. Claus doesn’t like to have 

blemishes on her holly,” said Henderson, who 

enjoys watching visitors take family photos in 

the orchard, decked out in their holiday best. 

My Workspace 

Love at First Blush 

Tending a holly orchard on Whidbey Island 

Like his visitors, Henderson’s crew of 

eight is made up of mostly locals who 

come back year after year. It’s important 

for Henderson to let visitors into the shop 

to witness the time and care that goes 

into each wreath. “We get them to see 

what we see to get the product right, but 

also to see the joy in their eyes,” he said. “I 

call it the magic of the shop.” 



In our family, 

Butter is THE 

STAR INGREDIENT. 

LOVE, 

COOKIE ZEALOT 

DEAR COOKIE ZEALOT, 

WE’RE GLAD TO HEAR IT. BUTTER IS 

A MAINSTAY OF HOLIDAY BAKING. 

FRESH, REAL WASHINGTON DAIRY 

IS A FAMILY TRADITION THAT CAN 

LAST ALL YEAR LONG. 

© 2017 Dairy Farmers of Washington

game changer 

Setting the Big Table 

Serving the service community 

one plate at a time 


photos courtesy of Big Table 

KEVIN FINCH USED TO WALK INTO restaurants on 

professional covert missions: he was food editor and chief 

critic for a local magazine in Spokane. It’s the job many 

people dream about—being paid to eat and drink. But as he 

slipped in and out of restaurants, he couldn’t help but notice 

the people there with him—servers, hosts, bartenders, 

cooks. He wanted to know their stories. 

Finch was surprised to discover that many people in the 

restaurant and hospitality industry were struggling, despite 

a cheery exterior as they took his drink order. “The most 

essential part of the uniform is a smile,” Finch said. 

As he began to develop relationships with those in the 

industry, he did a little research. It turns out that workers in 

this field have the highest rates of drug and alcohol abuse 

in the nation. These same workers are two to three times 

more likely to deal with a broken relationship as those in 

other fields. 

The more Finch thought about the hallmarks of the 

industry—long hours, most of them worked when others 

are off the clock; constant stress; many people without 

health insurance, sick pay, or any kind of safety net—these 

numbers made sense. But they weren’t just numbers to 

him anymore, they were people he had come to care about 

deeply. He wanted to do something. 

In January 2009, Finch started Big Table, the first 

nonprofit dedicated solely to serving people in 

America’s largest industry. He began with an 

idea for a lavish dinner, served at a long table. 

He wanted to invite the people who were always 


game changer 

CLOCKWISE FROM LEFT A big table is ready for 

guests. An appetizer of cucumbers mounted on 

skewers towers over wheatgrass, garnished with 

exotic spices and fruits. Guests toast to a great meal. 

serving others to sit down, relax and enjoy 

a meal cooked by some of the best chefs 

in the area. In November 2009, he realized 

that dream, inviting dishwashers and chefs, 

owners, servers and hotel desk clerks to 

sit together at the same table (it’s custom 

made, and seats forty-eight). Over the 

years, many guests (including celebrated 

chefs) have referred to these dinners as the 

best of their lives. 

But the dinner was only the beginning. 

That first evening, many of the guests wrote 

down names and situations of their friends 

and co-workers, who were struggling. 

Since that first dinner, Big Table has 

grown to a staff of ten, and expanded 

beyond Spokane to Seattle. Big Table 

still hosts dinners, three per year in each 

city. But the rest of the time it keeps busy 

building relationships with people in 

the industry, helping to meet immediate 

needs—new clothes and housewares after 

a house fire, helping to fix a car that will 

only travel in reverse, the money to pay 

an electric bill after an injury—but also 

genuinely connecting. Many of these 

relationships last far longer than the crisis 

that initially brought in Big Table. 

In both cities, Big Table works on a 

referral model. “Because we’re tapping into 

the networks that already exist, we’ve got a 

way to address one of the biggest puzzles 

that other social services agencies struggle 

with: isolation. How do you find the people 

who are most in need before they’re all 

the way gone? We’ve got the guy cutting 

carrots next to him who sees that person 

gradually unraveling over the course of 

months or years. He can say, ‘Hey, maybe 

we should talk to Big Table about this.’” 

Though the network is strong, resources 

are often low. Still, Finch is blown away 

by the people he encounters. “I’ve never 

seen a more generous group,” he said. 

“For people who have very little, they give 

sacrificially: ‘I don’t have the money for 

my rent, but your rent is due sooner than 

mine, so here.’” 

Through his time at Big Table, Finch has 

become convinced that this is an important 

sector for everyone to care about. “For the 

first few years I’ve been trying to convince 

people that this is a niche area that they 

should care about. Just by starting there, 

folks who have no interest in the restaurant 

and hospitality industry—maybe they 

could care less about food, or they don’t 

go out to eat—immediately their eyes go 

blank,” he said. “Instead, I’m starting to say, 

‘We care for the working poor in the place 

with the highest concentration of need in 

the nation, period.’ That begs the question 

on their part: ‘Really, what is that place?’ 

Well, surprisingly, it’s the restaurant and 

hospitality industry. Now it’s framed, not 

as a niche, but as the most strategic place 

to impact the poor community, because 

we are caring for the place with the highest 

concentration of need. We’re catching 

people before they fall.” 


2o17 

Holiday 

Gift Guide 

brought to you by 1889 Staff 

photography by Emily Joan Greene 


‘Twas the night before Christmas, and all 

through Lee’s house, our coworkers were 

laughing and getting a bit soused. 

To celebrate the holidays, Statehood 

Media scoured the shelves for the best 

Washington-made gifts. We gathered for 

an old-fashioned holiday gift exchange, 

complete with sparkling wine and hors 

d’oeuvres. From wall décor to jewelry to 

the best in books, we picked plenty of 

winners. We hope you’ll use our picks to 

inspire your gift-giving this year. 


1 

1. 

Buckhead painting 

18”x24” acrylic on canvas 

*limited edition 

(www.jessepierpoint.com) 


2 

2. 

52 Lists for Happiness 

by Moorea Seal Journal 

(www.mooreaseal.com) 

3. 

Pendulum Necklace 

with aqua terra jasper stone 

by Baleen Jewelry 

(www.shopbaleen.com) 

3 


4 

5 

4. 

5. 

6. 

6 

Tin Cloth short lined cruiser | Men’s 

Trench coat 

by Filson 

(www.filson.com) 

“The Buck” deer head, featuring 

Pendleton blanket fabric 

(www.farawaylovely.com) 

Xylem Clock 

by Dania Furniture Co. 

(www.daniafurniture.com) 


7 

8 

7. 

8. 

9. 

Subsonic Spirit 30 Slalom Longboard by Subsonic (www.subsonicskateboards.com) 

Dry Fly Straight Bourbon by Dry Fly Distilling (www.dryflydistilling.com) 

Colors of the West by Molly Hashimoto (www.mollyhashimoto.com) 

9 


10 

11 

12 

14 

The Washington Pint Glass Set 

10.13 

by North Drinkware 

11. 

12. 

13. 

14. 

(www.northdrinkware.com) 

Woodinville Whiskey Straight Bourbon 

by Woodinville Whiskey Co. 

(www.woodenvillewhiskeyco.com) 

Spalted Maple Breadblock cutting board 

by Ruby Pear Woodworks 

(www.rubypear.com) 

New Life throw blanket 

by Eighth Generation at Pike Place Market 

(www.eighthgeneration.com) 

Churchill’s Prime Steak Gift Box (includes two 

NY Strip Steaks, two Filet Mignons, Churchill’s 

Signature Steak Seasoning & Herb Finishing Butter) 

by Churchill’s Steakhouse 

(www.churchillssteaks.com)

15. 

16. 

17. 

Abundance Perfume 

Summer Fragrance 

by Rare Ayre 

(www.rareayre.com) 

Custom-design diamond ring 

14k yellow gold with 1.47 ctw diamonds 

by Tracey Jewelers 

(www.traceyjewelers.com) 

“The Witness 3” cuff 

by Cypher Jewelers 

(www.cypherjewelers.com) 

16 

15 17 


W A S H I N G T O N ' S 

B E S T 


FROM PRISTINE WILDERNESS 

hikes to family-friendly pampering, 

there’s a hot spring for everyone’s 

taste in Washington. These five boast 

some of the most scenic views and 

are the perfect way to warm body and 

soul on a chilling winter’s day. 


Aramark 

SOL DUC 

HOT SPRINGS 

Most Pacific Northwest hot springs 

were first discovered by Native 

Americans who valued them as 

healing and sacred gathering places. 

In the late 1800s and early 1900s many 

were booming tourist attractions. 

Some later were plagued with overuse 

and unsafe activities. A few surviving 

resorts have been updated as popular 

modern-day destinations, while 

others are returning to their natural 

beauty. Many hot springs today 

benefit from restoration efforts by 

dedicated hotspring-lovers, mostly 

volunteer and nonprofit, who work to 

restore the sites and raise awareness of 

the ecological impact visitors have on 

these special natural resources. 

On the Olympic Peninsula visitors 

have been coming to the historic Sol 

Duc Hot Springs Resort, located in 

Olympic National Park, for more than 

a hundred years. Sol Duc, a Native 

American term meaning “sparkling 

waters,” has three mineral soaking pools 

ranging in temperature from 99 to 104 

degrees, as well as a freshwater pool. A 

typical morning soak finds the pools 

thick with steam rising off of them that 

clears by afternoon for stunning views 

of forest and mountains. Guests can 

use the pools for the day or stay in the 

lodge, cabins, RV park or campground. 

Continue the relaxation with a massage 

and enjoy Pacific Northwest cuisine at 

their on-site restaurant. 

The family-friendly resort, open 

from March through October, makes 

a perfect basecamp for visiting the 

national park. Sol Duc Falls is a short 

drive away and worth the trip—what 

better way to end a day of hiking 

through the temperate rainforest than 

with a relaxing hot soak? Bathing suits 

are required. 

olympicnationalparks.com 


OLYMPIC 

HOT SPRINGS 

Ken Reppart 

For more of a wilderness experience, visit 

Olympic Hot Springs, also located in the 

Olympic National Park. Once the site of 

a 1920s-era resort, most traces of the old 

buildings have been removed and the spring 

now resides in a designated wilderness area. 

Visitors hike in on an easy 2.5-mile trail from 

Boulder Creek Trailhead in the Elwha River 

Valley. A series of small rock and sand pools, 

with temperatures ranging from 100 to 112 

degrees, are found along the trail, while others 

are more secluded. 

Hikers can stay at the backcountry 

campground at the trailhead with pit toilets and 

food hangers (or borrow a bear canister from 

the park). A wilderness use permit is required. 

The spring is open year-round, although in 

snowy or wet conditions the hike in will be 

longer (6.5 miles one way) as the road may be 

partially closed. Snowshoes are recommended. 

Nudity is commonplace, but not condoned 

by the park. The park does not maintain the 

springs and issues a general warning about the 

potential for bacteria in the water. 

The Appleton Trailhead will also access the 

hot springs, though the trail is more rugged 

with much more elevation gain. Experienced 

hikers can consider taking this route in good 

weather for an overnight backpacking trip. 

Contact the park’s wilderness information 

center for current trail conditions before 

planning a visit. 

nps.gov/olym/index.htm 


In the Cascades, Goldmyer Hot Springs 

is tucked into the foothills of the North 

Cascades, about 25 miles east of North Bend. 

Reach the crystal clear spring after an easy 

4.5-mile hike through old-growth forest along 

Burntboot Creek. The trail can be done on 

foot or mountain bike. Snowshoes or skis are 

recommended in the winter. 

The hot mineral waters cascade down from 

a 30-foot-long cave into lower pools, reaching 

a temperature of 104 in the coolest. You can 

also soak in the cave—a former mine shaft— 

where the ambient temperature is around 111 

degrees, and in the two open air pools below 

it. A cold pool nearby is formed by a diverted 

stream and is perfect to cool off. Pack in 

supplies and stay overnight at the campsite, 

supplied with picnic tables, outhouses, and 

food hanging lines and containers. 

The hot spring was first developed in the 

early 1900s by William Goldmyer, one of the 

first settlers of Seattle. Currently run by the 

nonprofit Northwest Wilderness Program 

and with an onsite caretaker, Goldmyer limits 

guests to twenty per day to preserve and restore 

the wilderness qualities of the spring and 

surrounding ecosystem, which is recovering 

from years of misuse. Phone reservations are 

required and recommended two weeks in 

advance. The clothing-optional hot spring is 

open year-round, but access is dependent on 

weather conditions. A Northwest Forest Pass is 

required, and a high-ground clearance vehicle is 

recommended to reach the trailhead. 

GOLDMYER 

HOT SPRINGS 

goldmyer.org 

hundertmorgan 


SCENIC 

HOT SPRINGS 

Jeff Layton 

Discovered in the 1880s by railworkers 

while building the original railway over 

Stevens Pass is the aptly named Scenic 

Hot Springs. Like many others, Scenic 

has seen its share of misuse in the 

past. Once known as a party scene for 

local skiers, county law enforcement 

threatened to shut it down for good. Its 

current private owner and caretakers 

have done much to clean and restore 

the site over the past ten years, and its 

reputation has turned around. 

The 2-mile access trail is uphill the 

entire way, with an elevation gain of 

around 1,200 feet. The reward for your 

efforts is a soak in the cliffside spring 

overlooking conifer treetops and distant 

peaks. Water temperatures average 

between 102 and 109 degrees in the 

three adjacent circular tubs. Find the 

hottest temperatures in the driest part 

of the summer, and the coldest point of 

winter, when all the nonthermal ground 

water is frozen. Snowshoes or skis are 

necessary in the winter, because at 3,500 

feet in elevation the area can receive up 

to 20 feet of snow. 

To ensure its pristine condition, a 

maximum of ten people are allowed 

daily. Make reservations online at least 

two days in advance. After reserving a 

space, visitors will receive an email with 

directions from the private caretakers. 

Nighttime soaking or onsite camping 

is prohibited at this clothing-optional 

spring. Recommendations for primitive 

campsites within the Wenatchee 

National Forest are provided, or stay in 

the nearby town of Skykomish. 

scenichotsprings.blogspot.com 


Carson Hot Springs, tucked into the moss-drenched 

forests of the Columbia River Gorge, is perhaps 

Washington’s most well-known hot spring. This 

commercial resort offers a traditional soak in its 1930s-era 

bathhouses. The experience includes twenty-five minutes 

in an old-fashioned clawfoot tub. A bath attendant then 

leads you to a bed and swaddles you in hot towels to sweat 

out more toxins. Once engulfed in this mineral-soaked 

hug, lie back and relax for another twenty-five minutes, 

or add a massage. There are separate bathhouses for men 

and women. 

Carson Hot Springs Golf & Spa Resort also includes 

a soaking pool for day use and overnight guests. 

Accommodations are found within the original Hotel 

St. Martin, completed in 1901 by its first owner. Isadore 

St. Martin discovered the springs in 1876 on a hunting 

expedition and soon moved to the site with his wife, who 

found great relief from neuralgia in the healing waters. An 

additional modern lodge and cabins have since been built. 

Book a room with a hot tub on the balcony overlooking 

the Wind River for the ultimate soaking getaway. A golf 

course and restaurant are also on the premises. 

carsonhotspringresort.com 

WHEN YOU GO 

1. Check weather, road and 

trail conditions before trip 

departure. 

2. If snow is expected, 

consider snowshoes, skis 

or crampons or spikes. 

In more remote locations 

be prepared with extra 

supplies, warm fast-drying 

layers, and know your 

hiking abilities. 

3. Hot springs are delicate 

natural areas that deserve 

your respect. In all seasons, 

remember to carry-in-carryout 

all trash and follow 

Leave No Trace principles 

in wilderness areas. Visit 

lnt.org for more information. 

LUXURY ALTERNATIVES 

TO NATURAL 

HOT SPRINGS 

Doe Bay Resort and Retreat, 

on Orcas Island, offers heated 

and covered outdoor soaking 

pools while soaking in views 

of the bay. Book a spot in the 

saltwater spa and sauna for a 

day or stay at the lodge, cabins 

or yurts for a longer getaway. 

Enjoy a massage and then a 

meal at the garden-sourced café. 

Nestled in the woods just 

outside Mount Rainier National 

Park sits Wellspring Spa. Two 

outdoor cedar hot tubs are filled 

from spring water and heated 

and bromine-treated. Spend a 

day soaking and in the sauna, 

or book a massage and make a 

weekend of it at the lodge or in 

the treehouse. 

CARSON 

HOT SPRINGS 


flying 

high on 

mount 

baker 


GETTING OUT AND EXPLORING doesn’t have to 

stop when the seasons change. In fact, winter can 

be the perfect time to carve out some new trails, 

provided you’ve got the right gear strapped to your 

feet. Here, photographer Grant Gunderson gives 

us an up-close look at skiers and snowboarders 

shredding Mount Baker. 


A skier bombs through powder at the Mt. Baker 

Ski Area as the sun gleams in the background. 



Skier Adam Ü drops in at Artist Point. 

Deep below the powder lies a state highway. 


Adam Ü drops in off of Hemisphere, 

a backcountry area popular with skiers. 


The Raven Hut at Mt. Baker is one of three 

lodges at the ski area, and is designed in the 

1920s Cascadia style. It’s located mid-mountain 

and is only accessible by ski and snowboard. 



Isaac Peterson 

TRAVEL SPOTLIGHT 74 

ADVENTURE 76 

LODGING 80 

TRIP PLANNER 82 

NORTHWEST DESTINATION 90 

pg. 82 

The Chihuly chandelier inside Union Station 

in Tacoma.

Destination BC/Dave Heath 

Experience Fernie, British Columbia this winter. 

Located in the scenic heart of the Canadian Rockies, Fernie receives over 30 feet of snow each 

season transforming this quaint mountain town into a beautiful winter wonderland. 

From vast powder lines to snowy forest trails Fernie will inspire and rejuvenate you. 

Add Historic Downtown with its local brews, unique shops and attractions, divine spas and 

world-class cuisine and you’ll want to stay longer. 

Drive times: Kalispell MT - 2 hours, Calgary AB - 3 hours, Spokane WA - 5 hours 

TourismFernie.com 

#ferniestoke

travel spotlight 

Hot Tub Boats bring 

the party to Lake Union 


photography by Cameron Zegers 

WINTER IN WASHINGTON can be windy, rainy and cold— 

the perfect time to get out on Lake Union, huh? 

You can do just that in a Hot Tub Boat. That’s right—you can 

tour Lake Union in a mobile hot tub, luxuriating in 102-degree 

water while taking in the sights of Seattle. 

Owner and creator Adam Karpenske first had the business 

idea in 2011. Karpenske was living on a houseboat, but faced 

a great dilemma—he desired a hot tub. He converted an old 

dinghy, put his marine carpentry experience to use, and the 

rest was history. 

The company, which started renting the boats in 2012, has 

two available—each fits up to six people and is controlled by 

a joystick, so anyone with a valid driver’s license can operate 

one. The boats hit a top speed of 5 mph. 

A minimum rental is two hours for $350, with subsequent 

hours at $100 each. 

Water goes into the boats at 110 degrees and two heaters 

keep the hot tub at about 102 degrees throughout the trip. 

The boats are at their busiest between June and August, but 

one of the great joys of hot-tubbing is defying frigid weather, 

which makes winter a great time to check them out. 

In addition, the company makes and sells custom hot tub 

boats. Next up, it hopes to expand into new markets and 

franchise the product. 

74 1889 WASHINGTON’S MAGAZINE DECEMBER | JANUARY 2017 

The AGC Building and Marina 

1200 Westlake Ave. N 

SEATTLE 

hottubboats.com

travel spotlight 

CLOCKWISE FROM TOP 

Amanda Loman basks in 

a Hot Tub Boat. A Hot 

Tub Boat idles as guests 

prepare to board. Dennis 

Lussier, Lara Schmidt and 

Joe Green enjoy the fresh 

Seattle rain in their Hot 

Tub Boat. 


adventure 

Elk Ridge Campground 

Adventure 

Dashing Through the Snow 

Elk Ridge is the jumping-off point for winter adventure 

written by Adam Sawyer 

Elk Ridge Campground is the perfect 

base camp for winter adventure. 

FOR WHATEVER REASON, many of 

us living in the upper left corner of the 

country have yet to recognize that the 

real Elysium of this region lies just over 

the mountains. There’s a sweet spot on 

the eastern side of the Cascades that is 

simultaneously home to ample sunshine, 

verdant forests, wide open spaces and 

pristine flowing waterways. You’ll find far 

fewer people, a commensurate amount 

of traffic, and seasons that are more 

defined—including a proper winter. 

Yakima is no longer the “Hidden 

Valley” it was considered to be just a 

handful of years ago. If you like beer or 

wine at all, you’ve no doubt imbibed an 

adult beverage derived from something 

grown there. And the outdoor adventure 

in and around the area is sublime, with 

the Elk Ridge Campground earning a 

base camp gold star. 

As the crow flies, the Elk Ridge 

Campground is about 35 miles due east 

of Mt. Rainier, and just as far of a drive 

from Yakima. Sitting on the banks of the 

Naches River just off of Highway 410, 

it is accessible in winter via either the 

Snoqualmie or White passes. There are 

RV spots, a spa, nine eclectic, characterrich 

cabins with kitchens and snoparks 

in every direction, including Bald 

Mountain directly across the street. It is 

perfectly situated as the ideal home for a 

winter retreat. 

Last season I booked a cabin known as 

the “Whiskey Still” for a weekend. If you 

stand in one place long enough somebody 

is bound to tell you that moonshine was 

once produced beneath the Prohibitionera 

cabin’s floors. Whether the anecdotes 

of well-seasoned locals possessed a shred 

of truth mattered not. I had secured my 

own provisions just in case. 

Being January and a particularly good 

snow year, I arrived into magic. The 

forest was proudly showing off a fresh, 

clean layer of white. A few families were 

enjoying sled runs and their excited 

laughter echoed gently as a welcome 

to the property. Tim and Julie Hoefer 

purchased the camp in January 2015 and 

have been busy since, maintaining the 

camp’s charm but making some necessary 

updates. Two such betterments include 

the onsite spa and a fire pit—both of 

which I had almost aggressive intentions 

of using. 

After settling into my cabin, I walked 

down to the river with a hot, whiskeyinfused 

drink, helping me settle in just a 

little more. I explored a bit and walked 

off any stiffness that remained from the 

drive, then headed back to the cabin 

to make dinner. After some quiet time, 

I finally made it out to the fire pit for 

some easy conversation with 

fellow guests who were there 

to take advantage of the area’s 

snowmobiling options. 


adventure 

WHERE TO GO 

SNOWSHOEING 

BUMPING LAKE 

Distance from campground: 

26 miles 

A flat, easy snowshoe 

explores the forested shores 

of Bumping Lake. Lightly 

used in winter—a great 

choice for solitude. 

PLEASANT VALLEY 


20 miles 

A series of mostly flat trails 

leave from the Hell’s Crossing 

Sno-Park Trailhead and trace 

the American River. Expect to 

get some great views of Fife’s 

Peak, weather permitting. 

WILDLIFE VIEWING 

OAK CREEK 

WILDLIFE AREA 


15 miles 

The now famous winter feeding 

program at Oak Creek 

provides the rare chance to 

observe bighorn sheep, mule 

deer, mountain goats, and elk. 

SNOWMOBILING 

BALD MOUNTAIN ROAD 

STAGING AREA 

Directly across road from 

campground 

Access to more than 60 miles 

of trail. Staging only, with no 

restrooms or facilities. Perfect 

for quick, hassle-free access 

from Elk Ridge. 

BOULDER CAVE SNO-PARK 


9 miles 

Access to over 20 miles 

of trail on the west side of 

Highway 410. Trail accesses 

the summit of Little Bald 

Mountain. Restrooms at the 

trailhead. 

For more information, call the 

Naches Ranger District at 

509.653.1400. 



The Bald Mountain Road staging area 

connects more than 60 miles of groomed 

trails that launch into the Okanogan- 

Wenatchee National Forest. Tight tree 

lines, exposed ridges, remote valleys as 

well as other sno-parks are all accessible 

from this jumping-off point. And 

because things tend to get more popular 

the farther west you go from there, it’s 

a convenient, less-crowded portal, just 

across the highway. It’s an invigorating 

way to spend your days at Elk Ridge, 

but this time around my stay was geared 

to less adrenaline-inducing pursuits. 

Steady, quiet breaths and solitude were 

on the next day’s agenda. For the time 

being though, more fireside whiskey. 

When I woke, I embraced the morning 

casually. Stretching, coffee, breakfast, 

hygiene, more coffee. I packed a lunch 

and drove to Bumping Lake to go 

snowshoeing. The roads were in great 

shape, and there were no other cars at 

FROM TOP Elk 

gather in droves 

near the Yakimaarea 

campground. 

Families have 

plenty of winter 

activities here. 

the trailhead. I was hoping for this, and it 

was kind of the point. A thigh-pumping 

ascent to a viewpoint that gazes into 

infinity is great, and I love those. But so 

do other people. 

It was a good, strong, windless cold, 

the kind that steals the sound from 

the air and allows you to warm up 

without getting hot. Not quite needing 

to remove a layer, I proceeded steadily 

around the lake and campground area. 

Again, there were no magnificent vistas 

to be had, but there was plenty of chill 

and calm—the perfect accompaniment 

to the welcomed silence. 

That afternoon I would enjoy a long 

massage, hearty dinner, and once 

again the fire pit with all of its glorious 

trappings. This was real winter and the 

exact sort of adventure I needed. For 

now, places like Elk Ridge will satiate that 

need. At least until I can find a way to 

move to Yakima. 


lodging 

Davenport Hotels 


Lodging 


WHEN THE HISTORIC Davenport 

Hotel opened in 1914, it was at the 

cutting edge of luxury, drawing visitors 

from far and wide for social events 

and overnight stays (including many 

celebrities over the years, such as Amelia 

Earhart, John F. Kennedy, Clark Gable 

and Babe Ruth). Unfortunately, the 

building was the worse for wear when it 

closed in 1985. 

In 2000, the hotel escaped near 

demolition when Walt and Karen 

CLOCKWISE FROM TOP LEFT The Hall of the Doges. Exterior 

of the Historic Davenport Hotel. A penthouse room at the hotel. 

Historic Davenport Hotel 


Worthy bought it and restored it to its 

former glory. Now, guests can peruse 

photos from long ago while standing 

in the grand hallways and ballrooms, 

just as those historic guests would have 

seen them. 

10 S. POST STREET 

SPOKANE 

davenporthotelcollection.com 

ACCOMMODATIONS 

The 284-room Historic Davenport offers 

eight different types of rooms and suites. 

Although the ethos of the hotel is historic, 

the beds certainly aren’t. Each room is 

equipped with a signature mattress (which 

you can buy downstairs if you fall in love). 

DINING 

Wander down to the Palm Court for breakfast, 

lunch or dinner and try the Crab Louie Salad, 

named for Louis Davenport, the hotel’s 

original owner. His chef, Edward Mathieu, 

created the salad, which is now served all over 

the world. If you’re in the mood for a drink, 

pop into the Peacock Room Lounge for happy 

hour, cocktails and late-night snacks. Snag 

a housemade pastry or cookie with a cup of 

coffee at the espresso bar in the lobby from 

bright and early until mid-morning. 

AMENITIES 

Visit the salon and spa for pampering in the 

form of a wide range of massage and beauty 

treatments. Relax in the steam room and sip 

a glass of complimentary champagne with 

every service. Start or end your day with a 

dip in the pool or a soak in the hot tub, and 

follow along with your kids as they solve a 

game of historical detection. 


Discover the great Pacific Northwest. 

Whether you are looking to enjoy a romantic weekend in the city or share playful adventures with your kids, the Seattle area offers 

exciting attractions and activities for everyone. Walk through Pike Place Market, catch a sports game, enjoy a boating activity on Lake 

Washington or venture into Bellevue for world-class shopping. Our properties deliver personalized care and unforgettable experiences. 

For reservations or more information, visit hyatt.com or call 800 233 1234. 

Grand Hyatt Seattle | Hyatt Olive 8 | Hyatt Regency Bellevue | Hyatt Regency Lake Washington | Hyatt Regency Seattle 

The Hyatt trademark and related marks are trademarks of Hyatt Corporation or its affiliate. 

C 

2017 Hyatt Corporation. All rights reserved.

Tacoma, 

City of Destiny 

Art and culture 

for the whole family 

written and photographed by Isaac Peterson 

WE SWEPT INTO Tacoma beneath an overcast 

sky. We looked out over the water toward the base 

of Mount Rainier, its peak hidden in the clouds. 

We had thought of Tacoma as a waypoint 

between its two sister cities, Portland and 

Seattle. As a young family used to trekking to 

the Emerald City and the City of Roses in search 

of art experiences for our intellectually curious 

6-year-old daughter, Ruby, Tacoma had never 

really been on our radar as anything other than 

the TAC in SEA-TAC. What was its nickname, 

anyway? Sapphire City? City of Hydrangeas? 

Nothing came to mind. 

Tacoma does have a nickname—the City of 

Destiny, acquired at the turn of the century when 

it was a major railroad nexus and an important 

departure point for ocean freight. In preautomobile 

America, Tacoma was an economic 

powerhouse for shipping and international trade, 

and a logical choice for the western terminus 

of the transcontinental railway, although it 

eventually ceded that honor to San Francisco. 

The buildings of that era project a profound 

optimism and announce the international 

significance of the city in every rebounding art 

nouveau curve. This style can be seen everywhere, 

and the curvilinear constructions 

seem as futuristic today as they did a 

hundred years ago. 

Old City Hall in Tacoma looks as though 

it was transported from Renaissance 

Italy, with a beautiful clock tower and 

collonaded windows. This grandiose 

space stands empty now, but the city 

has big plans for its transformation. 


WHAT HAPPENS IN THE 

Hot Shop 

Doesn’t stay 

IN THE HOT SHOP 

museumofglass.org

trip planner 

Day 

A MULTITUDE OF MUSEUMS • TINKERTOPIA • IPA 

Tacoma’s welcoming statue in Tollefson Plaza is a towering cedar 

carving depicting a native woman with her arms outstretched. 

Its creator is woodcarver Qwalsius-Shaun Peterson, a member of 

the Puyallup tribe. The carving’s simple geometry is refreshing, 

a true masterpiece of native woodcarving at the center of town 

instead of the usual elegiac bronze. 

We checked into the Courtyard Marriott. From our room on 

the fifth floor, we could see downtown as a whole, the interplay of 

modern and centenary architecture spreading out along the water 

like a string of ornate beads: the ascendant metallic cone of the 

Glass Museum, the rock-candy pillars of the Bridge of Glass, the 

spherical courthouse, the rebounding arches of the Washington 

History Museum, and the Tacoma Dome rising through the mist 

in the background. Tacoma has sought for decades how best to 

utilize its perfectly preserved architecture—and its solution has 

been the creation of a string of museums. Running along the waterfront, 

Tacoma’s museums rival those of Washington, D.C., in 

the breadth of their exhibits. Set aside at least one full day for museums, 

if not two. 

Before setting off on our museum day, we had breakfast at 

the Renaissance Cafe on Pacific Avenue, where I had possibly 

the best salmon omelet I’ve ever eaten. The fresh-caught local 

salmon transformed the most basic recipe into a memorable 

culinary experience. 

The LeMay Car Museum is astonishing, even for people like 

us with no knowledge of automobiles. Because of the storytelling 

behind the exhibits, the LeMay is universally appealing, not just 

fun for gearheads. The LeMay seems to exert its influence over 

the city—everywhere you’ll see people driving classic cars, and 

there are specialized garages for their maintenance, adding to the 

sense that the entire city is a cooperative project in preserving 

the past. 

The Tacoma Art Museum (TAM) is a world-class contemporary 

art museum. We saw an exhibit of American portraiture 

and afterward spent time in the kid’s studio, where Ruby drew 

her self-portrait to be added to the collection. We were surprised 

to discover an entire upper floor of well-equipped art 

classrooms—the institution’s dedication to teaching sets it apart 

from other contemporary art museums. One of the teachers we 

talked with had taught a class in self-portraiture for 

blind students and was hanging her students’ work 

on the walls. New exhibits coming in January and 


trip planner 

FROM LEFT Paintings in the portraiture show at Tacoma Art Museum. The children’s art lab at the museum. The conical tower of the Museum of Glass is a recognizable 

landmark. Blue pillars frame the Bridge of Glass. Tinkertopia is the perfect place to find creative inspiration. A flight of craft beer arrives on skis at Harmon Brewing Co. 

February will include one featuring bronze animal sculptures and 

another on native portraiture. 

The Museum of Glass is a monument to the Pacific Northwest’s 

contribution to glass art, as well as a representation of 

Tacoma native Dale Chihuly’s artistic legacy. The central architectural 

feature, an inimitable Tacoma landmark, is a conical 

tower sheathed in diamond-shaped steel plates rising above the 

museum’s galleries. Inside the tower is a hot-shop theatre, where 

ambitious glass projects are planned and created by a team of 

artists in a kind of workers’ ballet. We watched artists making 

glass sculptures based on the artwork of kids, producing a perfect 

rendition of a narwhal and passing out long, spiraled pieces 

from the remnants to the audience. 

The Washington State History Museum is a series of rebounding 

arches springing from the sphere of Union Station. Its exhibits 

are widely varied and center on the The Great Hall of Washington 

History, an immersive path of larger-than-life dioramas 

which wind through the history of the state. Every winter it hosts 

a model train festival, and in February will open a traveling exhibition 

called TOYTOPIA—we may have to go back just to check 

it out. 

The Tacoma Children’s Museum offers hundreds of handson 

activities for curious kids. It’s the perfect follow-up to TAM. 

There’s ample studio space for your child to put her artistic inspiration 

into practice. 

Any two of these museums constitutes a full day. If your family 

is anything like ours, you’ll need extra time to see them all. 

For that indefatigably creative kid in your life, follow one of 

these museum days with a visit to Tinkertopia on Pacific Avenue. 

It’s a crazy “alternative art supply” store dedicated to reusing 

remnants, scraps, blanks, overstock and other waste from 

local manufacturers and repurposing it into creative projects. It 

is well-organized and the activities, parties and classes so appealing 

you’ll wonder why every art supply store isn’t like this. The 

materials are basically worthless, but the community activities 

make the place hum with creative energy. On the day we visited, 

the store was packed with excited families building homemade 

robots from found components. 

For dinner, visit Harmon Brewing Co., which sits along the row 

of museums in a brick building that still reads Harmon Manufacturing 

Co. in gigantic faded letters. Pat Nagle and Carole Holder 

decided to name their company after the building, celebrating 

the city’s history. The food at Harmon is fresh 

and delicious and the Point Defiance IPA is exceptional. 


trip planner 

Day 

ANTIQUE ROW • LIVE LIKE THE MOUNTAIN IS OUT 

We set out for Antique Row on the second day. As we walked through town we 

noticed stenciled graffiti on the sidewalk. It was an outline of Mt. Rainier with the 

text: Live Like The Mountain Is Out. We didn’t understand what this meant until 

right before we left, when we overheard two locals talking at a restaurant. 

“Do you think the mountain will be out today?” said one. 

“I hope so. If it is, I’m going kayaking.” said the other. 

Tacoma’s collective preservationist impulse was apparent on Antique Row. Walking 

down Broadway, the sheer number of antique shops was astounding. It isn’t one 

or two, it’s an entire district. Some of the shops occupy multiple floors. Broadway’s 

Best Antiques, Sanford and Son Auctions, and Lily Pad Antiques are highlights. The 

area has something for every antique hunter, from upscale furniture from the ’40s to 

’70s good luck trolls. As we rummaged, we fantasized about appearing on Antiques 

Roadshow. Most shops had just the right level of disorganization appropriate for 

concealing hidden wonders. The district showcases a century of abandoned bric-abrac 

and treasure, as though the residents of Tacoma were unwilling to let anything 

go as the fate of the City of Destiny changed course. They would stubbornly hold 

onto everything for a hundred years until the city was ready to finally redefine itself. 

For lunch we went to the Pacific Grill, the restaurant at the Courtyard Marriott. 

The fresh local seafood catch made for a wonderful braised salmon, paired of course 

with a Point Defiance IPA. The Pacific Grill had a good kids’ menu as 

well, and they accommodated our tired, cranky kids, worn out from antiquing 

all day. 

CLOCKWISE FROM TOP LEFT In Tollefson Plaza, Tacoma’s 

welcome statue by woodcarver Qwalsius-Shaun Peterson depicts 

a Native American woman with her arms outstretched. A window 

display in Antique Row shows an eclectic collection of 19thcentury 

wealth. Graffiti on the sidewalk in Tacoma. 


Visit Centralia, WA 

Meet me in centralia for the weekend 

Halfway between Seattle and Portland, historic 

downtown Centralia is the perfect place for a 

getaway. We are easy to find by car or train, and full 

of hidden gems. Take a break and visit Centralia for 

a getaway you won’t forget. 

Visit DowntownCentralia.org 

for more information on 

things to do in our 

amazing town! 

Explore in 360 

at downtowncentralia.org 

Centralia Winterfest 

Centralia is a special treat during the holidays. 

Join us for our Christmas Market, Lighted Tractor 

Parade, and much more during Winterfest! 

A lot of things have changed out here 

since the lawless days 

of the wild, wild west. 

Guess we didnt get the memo. 

VisitEasternOregon.com

CLOCKWISE FROM LEFT Siblings enjoy the jellyfish exhibit at the Point Defiance Zoo & Aquarium. Red wolves at the 

Point Defiance Zoo. The cavernous German beer hall Rhein Haus serves up dinner that’s both hearty and elegant. 

TACOMA, WASHINGTON 

EAT 

Harmon Brewing Co. 

harmonbrewingco.com 

Pacific Grill 

pacificgrilltacoma.com 

Rhein Haus 

rheinhaustacoma.com 

Miyabi Tacoma 

tacoma.miyabisushi.com 

Renaissance Cafe 

renaissancetacoma.com 

STAY 

Courtyard Marriott Tacoma 

marriott.com/hotels/travel/seatdcourtyard-tacoma-downtown 

Silver Cloud Inn 

silvercloud.com/tacoma 

The Murano 

hotelmuranotacoma.com 

PLAY 

TinkerTopia 

tinkertopia.com 

Tacoma Art Museum 

tacomaartmuseum.org 

Lemay Car Museum 

americascarmuseum.org 

Point Defiance Zoo & Aquarium 

pdza.org 

Museum of Glass 

museumofglass.org 

Washington History Museum 

washingtonhistory.org/visit/wshm 

Children’s Museum of Tacoma 

playtacoma.org 

Day 

POINT DEFIANCE • RED WOLVES • LIVING CHIHULY SCULPTURES 

Reserve at least a whole day for Point Defiance, 

especially if kids are involved. The 

route from the outskirts of the city to Point 

Defiance is perfect for runners—there’s a 

bike path which follows the coastline for the 

entire distance, affording breathtaking views 

over the water at every turn. 

Driving to Point Defiance takes you along 

a circuitous route on the leeward side of a 

cliff, winding your way under elevated railroad 

tracks and through defunct manufacturing 

and shipping facilities arrayed along 

the coast. It’s a journey through the city’s 

manufacturing past. 

The Point Defiance Zoo & Aquarium focuses 

on animals native to the Pacific Northwest. 

It seems less like a zoo and more like an 

extension of the local ecology. It was lightly 

raining, and the hardy musk-oxen seemed 

right at home. The undulant jellyfish illuminated 

in ultraviolet in the aquarium were like 

a Chihuly sculpture come to life. 

Point Defiance Zoo has had a special 

role in the conservation of American Red 

Wolves. When that species hovered on the 

brink of extinction in the 1970s, it was the 

Point Defiance Zoo that coordinated with 

the U.S. Fish and Wildlife Service to craft a 

strategic plan for their survival. This longrange 

ecological preservation effort was 

one of the first of its kind in the United 

States. The exhibit of red wolves at the zoo 

is the highlight. 

For dinner visit the Rhein Haus, a gigantic 

German beer hall that seems to have been 

teleported into town from another century 

and another continent. The cavernous space 

is lavishly decorated in an elegant Baroque 

style. The restaurant has indoor bocce ball 

courts and other games, and it’s the perfect 

setting for rowdy kids and rowdier adults, or 

a large party. It would be fun just to come 

to the Rhein Haus and drink beer out of the 

giant pewter beer steins and play bocce ball, 

but we stayed for dinner as well. With trepidation 

we tried the schnitzel, and were pleasantly 

surprised by the light, complex flavor. 

As we left the City of Destiny, the cloud 

cover finally broke. The sky seemed 

particularly vivid, and for the first time on our 

trip we saw Mount Rainier across the water. 

It was an ordinary moment but seemed like 

a revelation, and we were reminded to “live 

like the mountain is out.” 


Experience 

the allure of Oregon 

truffles and wine at the 

Oregon Truffle 

Festival 

The Joriad North American 

Truffle Dog Championship 

january 25 • eugene 

Eugene and surrounds – 

a truffle extravaganza! 

january 26, 27 & 28 

Yamhill Valley – 

Celebrating the Legacy 

of James Beard 

february 16, 17 & 18 

tickets on sale 

oregontrufflefestival.org 

The perfect gift for holiday fun 

and lasting memories. 

Come discover The Terroir of Truffles. The Valley awaits... 

& 

alesong brewing | capitello wines | dry sparkling | eugene cascades and coast | the falls event center | heritage distilling co. 

hilton eugene | joel palmer house | ninkasi brewing | oregon wine lab | ruddick/wood | travel oregon | visit mcminnville 

wildcraft cider works | wolves & people farmhouse brewery

northwest destination 

CLOCKWISE FROM TOP The lakeside city of Coeur d’Alene is located 

in the northern Idaho panhandle. Lights decorate the city during the 

holidays. Lake Coeur d’Alene Cruises offers eagle-watching tours. 

Don’t miss Coeur d’Alene Resort’s holiday light show. 

The Coeur d’Alene Resort 



northwest destinations 

A Good Vacation Spot, 

No Matter the Season 

Coeur d’Alene keeps the fun going 

when temperatures drop 

written by Alison Highberger 

coeurdalene.org coeurdalene.org 

IF YOU ONLY VISIT Coeur d’Alene, Idaho, in the 

summer, you’re missing out. This is a city that goes out of 

its way to make sure everyone has a good time when the 

temperatures drop. 

Coeur d’Alene (pronounced core-da-LANE), 

incorporated in 1887, is a charming lake city of about 

48,000 people in the northern Idaho panhandle that 

lures summer visitors with its boating, fishing, golf, 

camping, hiking, bicycling, kayaking and all things 

active and outdoorsy. 

But it’s a warm and welcoming winter getaway spot, 

too. When the crowds are gone, the shops, art galleries, 

restaurants, breweries and lake cruises can all be 

enjoyed with a little more elbow room. For skiers and 

snowboarders, there are four ski areas within a twohour 

drive. 

Lake Coeur d’Alene is the centerpiece of the city. The 

name means “heart of the awl” in French, and, as the story 

goes, French-speaking fur traders christened the lake 

with a nod to the local Native Americans whom they felt 

were shrewd traders, with hearts like the piercing tool. 

Fed by the Coeur d’Alene River and the St. Joe River, 

Lake Coeur d’Alene is too large to freeze. It’s 25 miles long 

and an average of 1 to 3 miles wide and with an average 

depth of 100 feet, so cruises are available all year long. 

The Coeur d’Alene Resort, overlooking the lake, offers 

“Journey to the North Pole” holiday lights cruises from 

November 18 through January 2. The forty-minute trip 

includes views of more than 1.5 million twinkling lights, 

the world’s biggest floating Christmas tree, a visit with 

Santa and fireworks. Actress Ellen Travolta (one of John’s 

five siblings) presents a holiday show at the resort, which 

is also a hub for lodging, dining, spa treatments and 

relaxing by the lobby fireplace. 

Eagle-watching trips by Lake Coeur d’Alene Cruises 

run from December 2 through January 1. The 

lake is a migratory stop for hundreds of bald 

eagles from as far away as Alaska. They feed 


northwest destination 

COEUR D’ALENE, IDAHO 

EAT 

Fire Artisan Pizza 

fireartisanpizza.com 

Wolf Lodge Steakhouse 

wolflodgecda.com 

Hudson’s Hamburgers 

hudsonshamburgers.com 

STAY 


cdaresort.com 

Greenbriar Inn B & B 

greenbriarlodging.com 

Resort City Inn 

resortcityinn.com 

PLAY 

Lake Coeur d’Alene Cruises 

cdacruises.com 

Fins & Feathers Tackle Shop 

and Guide Service 

fins1.com 

Ellen Travolta Presents: 

Christmas With a Twist! 

cdaresort.com 

The Art Spirit Gallery 

theartspiritgallery.com 

coeurdalene.org 

The Art Spirit Gallery on Sherman Avenue features original work by artists around the region. 

Cisco’s Gallery 

ciscosgallery.com 

Journey to the North Pole 

Holiday Lights Cruise 

cdaresort.com 

DISTANCE TO SKI AREAS 

Silver Mountain Resort 

(38 miles) 

silvermt.com 

Schweitzer Mountain Resort 

(60 miles) 

schweitzer.com 

Lookout Pass (61 miles) 

skilookout.com 

49 Degrees North Ski & 

Snowboard Resort (78 miles) 

ski49n.com 

on kokanee, the land-locked variety of the 

sockeye salmon. Prepare to be amazed. 

You’ll be close to these beautiful birds for 

the two-hour trip. “It’s a good way to see 

the magic of winter,” said Cally King of 

The Coeur d’Alene Resort. It’s nature at 

its finest.” 

If you visit during a cold snap, give 

ice-fishing a try on nearby Lake Fernan, 

less than 2 miles from downtown. Fins & 

Feathers Tackle Shop can hook you up. 

“You don’t need a lot of gear,” said store 

manager Jordan Smith. “A rod and reel 

is about $15, a jig (hook with a weight) 

is about $5, and some bait will do it.” A 

one-day fishing license is $12.75. Cut your 

own fishin’ hole with an ice auger, or use 

someone else’s hole. “Be safe and always 

check the ice when you go out,” Smith said. 

“Generally, ice that’s 3 to 5 inches thick is 

safe for walking.” 

Sherman Avenue has more than 125 

shops, restaurants, bars and boutiques. 

Fun places to browse include Figpickels 

Toy Emporium, Mountain Madness Soap 

Co., All Things Irish and Cisco’s Gallery 

with a mind-boggling display of Western 

and Native American art, artifacts and 

antiques. The Art Spirit Gallery features 

original work by regional artists. 

To top it off, this is a restaurant town. 

Simple hamburgers with onions and 

pickles (and no french fries!) are a tradition 

at Hudson’s, established in 1907, where 

patrons perch on stools at the counter. Fire 

Artisan Pizza serves gourmet pies; follow 

one with their warm bittersweet chocolate 

chip cookie sprinkled with gray salt and 

topped with a scoop of vanilla bean ice 

cream. The rustic Wolf Lodge Steakhouse, 

8 miles from Coeur d’Alene, has been 

grilling meat and seafood over tamarack 

firewood since 1939—be sure to make 

a reservation. 

When the cold winds blow, and you want 

a getaway, you’ll find it easy to love the 

warm-hearted town of Coeur d’Alene. 


AFRICAN 

ART FOR 

THE SOUL 

HOME 

& 

KIFWEBE 

MASK 

DEMOCRATIC 

REPUBLIC 

OF CONGO 

9043 SE JANNSEN RD, 

CLACKAMAS 

424 NW 11TH AVE, 

PORTLAND 

DISCOVERAFRICANART.COM 

503-305-7288

1889 MAPPED 

The points of interest below are culled from 

stories and events in this edition of 1889. 

Oroville 

Forks 

Friday Harbor 

Port Angeles Coupeville 

Port 

Townsend 

Bellingham 

Mount Vernon 

Lakewood 

Marysville 

Everett 

Okanogan 

Republic 

Colville 

Newport 

Aberdeen 

South 

Bend 

Shelton 

Montesano 

Port Orchard 

Cathlamet 

Longview 

Olympia 

Chehalis 

Kelso 

Seattle 

Bellevue 

Renton 

Kent 

Federal Way 

Tacoma 

Ellensburg 

Yakima 

Waterville 

Wenatchee 

Ephrata 

Prosser 

Richland 

Wilbur 

Pasco 

Kennewick 

Ritzville 

Dayton 

Walla 

Walla 

Davenport 

Spokane 

Colfax 

Pomeroy 

Asotin 

Vancouver 

Stevenson 

Goldendale 

Live 

Think 

Explore 

14 

Christmas Lighting Festival 

40 

Ocean5 

74 

Hot Tub Boats 

16 

Pleasure Systems 

42 

Central Washington University 

76 


18 

Woodinville Whiskey Co. 

44 

Washington State University 

80 

Historic Davenport Hotel 

22 

Imperial’s Garden 

46 

Henderson Holly Farm 

82 

Washington State History Museum 

32 

Tri-City Americans 

48 

Big Table 

90 

Coeur d’Alene 


CAN YOU 

BELIEVE 

WHAT YOU 

READ? 

Sources: 2016 Survey, Pew Research Center; GfK MRI, Spring 2016. 

MAGAZINE 

MEDIA 

Better. Believe It. 

With fake news leaving most Americans 

confused about even the basic facts, 

magazine media keeps it real. Whether in 

print, online, on mobile or video, people 

trust it to be expertly researched, written 

and fact-checked. No wonder magazine 

readers are more engaged and more likely 

to recommend advertised products. 

Being real matters. That’s a fact. 

#BelieveMagMedia | BelieveMagMedia.com

Until Next Time 

The dark days of winter 

written by Charyn Pfeuffer 

WHEN YOU LIVE IN the Pacific 

Northwest, you become fiercely attached 

to certain things during the winter 

months. A Norwegian wool blanket, 

felt slippers, a Netflix subscription and a 

stupidly expensive raincoat for your dog— 

all things that comfort and warm. 

Washington winters are not for the 

faint of heart. It’s not the rain that’ll get 

you. Despite its reputation, Seattle gets 

less rainfall than every major city on the 

eastern seaboard. It’s the never-ending 

stretches of gray and legitimate vitamin D 

deficiency that’ll spark the winter blues. 

During the winter, Washingtonians 

adopt the “3:30 rule.” Meaning, if you 

haven’t walked the dog or done outdoor 

tasks by 3:30 p.m., you’re going to be doing 

it in the dark. Or in my case, by the beam 

of a Petzl headlamp—my nerdy must-have 

accessory. 

Still, the sharp swings of light and dark 

cycles are cause for pause and reflection. 

If you’re new to the Pacific Northwest, 

the lack of daylight can make for a tough 

adjustment. The gray days take a toll on 

even the toughest of psyches. Seasonal 

Affective Disorder (SAD), a form of 

depression linked to sunlight deprivation, 

is a real condition. It’s not uncommon to 

swap vitamin D level results from your 

most recent test with a stranger and share 

tips on how to combat deficiencies. It’s a 

bizarre thread that connects us. 

Yet, we somehow manage to cope and 

survive. And maybe self-medicate at times 

too—there’s a reason why most Seattle 

bars offer happy hour twice daily. Bourbon 

is my harsh weather balm. 

During the scant hours of daylight, we 

get outdoors whether for a quick run, 

walk or to hit the nearby slopes. Projects 

that can be done during evening hours get 

pushed until the sun goes down. We dress 

for the weather, which is fashion-speak for 

wearing copious amounts of waterproof 

layers, most likely bought at REI. We 

consume all the hot foods and beverages— 

coffee, hot cocoa, pho, you name it. Some 

turn to the balanced spectrum light solace 

of a light box until the real thing returns. A 

mid-winter jaunt to tropical climes—“It’s 

always summer somewhere else!”—is one 

of my coping tools. 

Winter solstice marks the shortest day 

of the year—ticking in at just eight hours 

and twenty-five minutes. Summer solstice, 

June 21, nearly doubles it, just shy of sixteen 

hours of daylight. 

On December 21, we begin our ascent 

from the proverbial basement and crawl 

back toward the light. Although I’ve 

developed solid winter survival skills, 

knowing sun, warmth and light approach 

drastically improves my behavior, 

temperament and general outlook on life. 

A gal can only handle so many Crock-Pot 

dinners. 

Why do we do it? Because Seattle 

summers are so sweet. Seriously. When 

the rest of the country is sweltering, we 

experience the best weather in the whole 

world. Where else can you sit on your deck 

and sip rosé into an endless stretch of dusk 

at 10 p.m.? 

When I think about growing up in 

Philadelphia and every hot-as-hell humid 

summer, I soldier through with renewed 

resolve. The months of gray are totally worth 

it. I wouldn’t trade living in Washington for 

anywhere else in the world. 


photos: Suzi Pratt Photography 

Mark your calendars — Taste Washington will be here before you know it. Sign up for 

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welcoming sponsor 

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Tickets on sale December 1! 

presented by 

March 22-25, 2018 

premier sponsors 

Celebrating 

21 YEARS 

of Washington wine 

Washington’s Magazine December | January 2017 

2017 HOLIDAY GIFT GUIDE | BEST WASHINGTON HOT SPRINGS 1889 

TRIP PLANNER: 

TACOMA 

PG.82 

to: You 

love: 1889 

1889mag.com 

$5.95 display until January 31, 2018 

2017 

Holiday 

Gift Guide 

Walla Walla’s 

Poet Distiller 

Hot Tub 

Boats 

Roasted Heirloom 

Squash Salad 

mag.com 

LIVE THINK EXPLORE WASHINGTON 

December | January volume 6

1889-Dec-Jan

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