Posted by: Burgermeister in Food on
Apr 27, 2009
My love affair with hamburgers started as soon as I was tall enough to reach the snack bar counter at the beach club where I spent my childhood summers. There was simply nothing like 'em, and those unpretentious classics are primarily responsible for the strong preference I have for certain burger-preparation traditions over others to this day.
Let me get some basics out of the way: a burger should be cooked over strong enough heat, whether on an open or closed grill, that it develops a certain firmness of texture on the outside, but it should be removed from the heat while still pink and tender at the center. Both while the patty is being formed and while it is cooking, it should be handled, whether by hand or spatula, as little as absolutely necessary, in order to preserve its soft texture and its juiciness.
I am not a burger purist; I think that condiments are absolutely critical to a burger's greatness, and a properly-dressed burger will tend to be somewhat messy to eat - in fact, I count napkins when eating a burger.
Posted by: Steve Rapp in Cycling on
Apr 20, 2009
The gods were angry in 2005. At least at bicycle racers. Races proceed almost regardless of conditions.
But four years ago, a lightening storm passed through and forced us to cancel one stage of the 3-stage Tour of Walla Walla. The race has generally been fortunate with good weather over the years. That year lightening was striking on the hill between Middle Waitsburg Road and Highway 12 a couple miles south of Waitsburg just as several groups were approaching the town.
For the safety of the riders and volunteers, the race was halted, and everyone was told to go to Waitsburg. A couple groups had already passed through town and were climbing the hill. Others were still approaching town.
For cover and to get warm, riders went to the local fire station, the grocery store, the hardware store, or wherever they could find some floor space to sit down. Firemen pulled out their fire coats to help the wet and chilled cyclists warm up. The grocery store gave them coffee and hot chocolate. None of the racers had a dime- they are racing, after all- but no worry.
We waited for what seemed like an eternity for the storm to pass so we could continue the race. But the storm seemed to like that hill, and it stayed put, striking within yards of the road.
Posted by: Becky St. Clair in Scenery on
Apr 13, 2009
A growing trend in the United States - and around the world - is a greater attention to mankind's impact on the natural environment. From water conservation to green transportation, people across the country are starting to notice more and more how their personal lifestyles affect the earth as a whole.
Walla Walla is no exception. One of the valley's most iconic areas is the skyline to the west. Dotted with windmills, the hills serve double duty as fields for both crops and sustainable energy production. The 200-foot-high towers were built in Denmark and, before their erection in 2001, were predicted to pump out enough energy for 75,000 families. (Oh yes, it gets windy in Walla Walla.)
Want a closer look? Take Highway 12 west to Wallula Junction. Instead of taking a slight right at the junction, continue straight. Just past the turn you will see buildings on the left. On the far side of the buildings, turn left onto a gravel road. Follow the road up the hill.
From this road you can not only get an up close and personal view of the wind turbines, but you're also sure to find a good viewing spot for watching the lights of the valley below come on as the sun goes down. Bring a star chart and a thermos of hot chocolate and make it a date! Be lulled into the night by the constant humming tune of sustainable energy.
Posted by: Sam McLeod in Food, Downtown on
Apr 06, 2009
From my office window, I watch Main Street traffic, sidewalk strollers, and the storefronts of several businesses here in downtown Walla Walla. During the day, I spend a lot more time on the phone than I'd like, but talking doesn't interfere with people watching. The folks headed into Bright's Candies are entertaining.
"Since 1934" the window says. "Fine chocolates, ice cream, fresh fudge, gourmet candies, popcorn, caramelcorn, jelly bellys." Sounds inviting, doesn't it?
I watch Paul, the owner, making fudge in the front window. Popcorn pops in the old-time popcorn machine. People pass under the metal awning and through the double doors all day long. Crowds peak predictably after lunch and again in the late afternoon-just like last year and the year before, and probably the year before that, all the way back to 1934. Rain or shine, summer heat or winter chill, good economy or bad.
It's a feast for all the senses! It's a party in a tent!
2008 was the first year for Feast Walla Walla and as one of the 600 attendees, I am here to say - - it was great! And here we are again with Feast Walla Walla 2009 just around the corner, Saturday April 11 from 1-4 pm.
Feast Walla Walla is a celebration of Walla Walla's food, wine and art and it all happens in a tent located at historical downtown Walla Walla on First Avenue and Main Street. It's a wonderful opportunity for locals and tourists to experience what Walla Walla is known for - food, wine and art. Besides entrance with the ticket price, we were given 10 tokens to be used towards food and wine, an etched wine glass commemorating the event and a souvenir plate to hold our "feast."
