Seasons Winter

seasons

Snoqualmie Casino — bets and buffets just 70 miles away Page 5

Life in Ellensburg in the early 1900s

Page 10

Don Brontsema— A local artist in the truest sense

A supplement of the Daily Record

Winter 2009

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(509) 962-2733  Seasons Winter 2009-’10

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Seasons 4

Winter 2009

Wine and dine

by Amy Mumma and Kevin “KC” Camarillo

5

Snoqualmie Casino — You can bet on it

8

Don Brontsema — a truly local artist

10

You had to part your hair down the middle

by Barb Owens

Publication of Ellensburg Daily Record 401 N. Main St. Ellensburg, WA 98926 (509) 925-1414 Editor: Mike Gallagher Contributors: Amy Mumma, Kevin Camarillo, Mary Swift, Brian Myrick, Barb Owens, Ben Dolan, Barb Owen and Daily Record News Services

by Ben Dolan

Designer: Ryan Johnston

A 1951 interview with veterinarian Dr. Arthur J. Damman as transcribed by author Barb Owen

Seasons Winter 2009-’10 

B For the

Brian Myrick / Daily Record

Lonely diner

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his idea is for the person not wanting the extras or hassle of making a huge dinner or the college student who is not able to make it home for the holidays but still wants the dinner.

¼ cup onion, diced ¼ cup celery, diced 1 tablespoon butter 2 pounds turkey ground 1 teaspoon sage, ground 1 teaspoon poultry seasoning To taste salt To taste pepper, black ground 1 each egg, whole 1 cup (more or less if needed) Bread crumbs 6 Buns Cranberry Spread ½ cup cranberry (any store bought will do) 1 cup cream cheese Sweet potato Fries 1 person sweet potatoes Salt Wash and clean potatoes. Cut into slices and cut into

 Seasons Winter 2009-’10

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KC Camarillo, left, and one Amy than Mumma, On work the C together siste to find theSnoq perfect we c of th wine pairing for Bu a Thanks- were Th giving casin turkey from burger men prepared dinn by seas Camarillo. of 30

By Kevin “KC” Camarillo For the Daily Record

Turkey Burger

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sticks. Make them uniform as best you can. Place in bowl and toss with evoo and salt Place on a sheet tray with foil. Bake until crispy about 10-15 minutes in a 350-degree oven. Then set aside. Sauté the onions and celery with butter in a pan until soft and translucent. Set aside and cool. Place ground turkey in a bowl with sage, poultry seasoning, egg and bread crumbs and mix well. Fry up a small piece and taste. Add salt and pepper if needed. It should taste like a turkey on Thanksgiving. If you like it, then make six equal patties. Set them in the refrigerator and let them set-up. While that is setting up whip the cream cheese until light and fluffy, add the cranberry and just fold in. Heat your grille or pan on medium heat. Place a small

west Kind Now, for the wine allow seafo This alternative to a traditional holiday turkey makes a wonderful Th 24 ho pairing with a variety of drinks.  The dish has a sweetness brought out by the cranberry cream cheese spread, crunchy mushrooms and sweet an ar snac potato fries. Lemberger, a Washington favorite is a medium-bodied servi red wine with a bit of spice and zest to counteract the sweetness. Try bar c the Kiona Winery Lemberger. A Saint Laurent Merlot pairs well with gues the turkey itself and the hints of mocha in the wine compliment dish.  Euro Another typical pairing with turkey is the white wine Gewurztraminer.  bake Th The Tsillan Cellars Gewurztraminer has a hint of sweetness which wou compliments and does not overpower the dish.  a bu There is nothing like a burger-and-beer combo. This dish will work som well with a number of IPAs.  If you are feeling adventurous, try it with that’ Mocha Death from Iron Horse Brewery in Ellensburg. For those of you chos Th who prefer a hard drink, go with scotch. The meatiness, peat and ordin smokiness of Glenlivet or Oban compliment the turkey and counteract five “ the sweetness.  — Amy Mumma, CWU World Wines program Braz Chin lian amount of evoo in the pan Let it rest for just a few or spray the patty with a pan minutes kitch spray. Spread cranberry cream rotis Place the patty in the pan or cheese on toasted bun and Ne on the grille. Flip over finish patty. trou in the oven. Cook until the Plate up and enjoy your begi burger reaches 145 degrees. holiday on a bun. appr

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Big bets and bountiful buffets By BARB OWENS Special to the Daily Record

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he Snoqualmie Casino opened its doors on rillo, Nov. 6, 2008, and in nd one year has paid out more than $1 billion. ma, On a soggy afternoon in the Cascades, my mother, her sister and I stopped into the d theSnoqualmie Casino to see if ct we could take home a chunk of that money. g for But first things first — we nks- were hungry. The 170,000 square foot g casino has much to choose y from in the food departer ment. Terra Vista is a fine red dinning restaurant with a seasonal menu and a variety rillo. of 300 wines from the Northwest as well as France. The Kindai Sushi and Noodle Bar allows patrons to watch their seafood fare be created. The Boxcar Deli is open 24 hours a day and offers t an array of sandwiches and snacks. There is also a fullservice coffee and breakfast bar called Café Drip where guests can choose from   European pastries and other r.  baked goods. That’s not all. No casino would be complete without a buffet. The Falls Buffet has k something for everyone and h that’s where the girls and I u chose to get a bite. The Falls Buffet is no ordinary buffet. It features ct five “action” stations; a am Brazilian Churrasco grill, a Chinese wok bar, a Mongolian grill, an Italian pasta kitchen, and an American m rotisserie gill. d Needless to say we had trouble deciding where to begin. I took the logical approach and headed for

Contributed

Snoqualmie Casino is located just off Interstate 90 Exit 31 near North Bend. It is about the salad bar, which could have been enough without the five “action” stations. There was fresh marinated mozzarella, spinach, artichoke hearts, a variety of toppings and delicious, belly warming clam chowder. Venturing deeper into the selection, I found red snapper, buffalo steak, tortellini in pesto sauce, veal and fettuccini Alfredo. I was too full before I could even make it to the Chinese wok and Mongolian grill, though it seemed to be the most popular with other guests. People lined the walls for made-to-order specialties. There’s always room for dessert. The dessert bar at the Falls Buffet was impressive, with a selection of cheesecakes, carrot cake, cookies, and soft-serve ice cream with different

See Bets, Page 7

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Seasons Winter 2009-’10 

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 Seasons Winter 2009-’10

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Bets Continued from Page 5 toppings to choose from. There’s also a chocolate fountain with strawberries and marshmallows available for dipping. Back on the casino floor, the electronic sound of bells and coins clinking together was paired with the occasional whoop from someone who hit a bonus. There are more than 1,700 slot machines throughout the casino. We stopped at the Milk Money machine because it is my mother’s favorite and costs just one penny to play. The woman sitting next to us had a ritual before each spin, rubbing the screen with her hands and pointing to different spots on the screen. At the Love and War machines, a man was playing two at one time. There are smoking and non-smoking sections within the casino, but it doesn’t reek in the smoking sections like I

thought it would. A group of men playing at a craps table looked like they were having a good time. “It’s easier than it looks,” said Daniel Chang, as he decided his bet. Chang, 29, is from Lake Tapps and says he comes to the Snoqualmie Casino once or twice a week. “It’s kind of like a Vegas alternative,” he said. “This is actually a little bit relaxing.” He enjoys the dining choices. “The Terra Vista is top notch, I give it five stars,” Chang said. “The sushi bar is fantastic.” Chang has had his share of luck at craps. He said one day he won $5,000 playing at the Snoqualmie Casino. Overall, for the year, he said he’s up a couple of thousand. “The dealers are really nice … A lot more friendly than

See Buffets, Page 14

Getting there Directions from Ellensburg: Take Interstate 90 westbound to Exit 31 (North Bend). Turn right (north) on Bendigo Boulevard to North Bend Way. Turn left (west) on to North Bend Way. Continue west for about four miles. Snoqualmie Casino will be on the right. The distance is about 82 miles, taking about an hour and 20 minutes.

Casino details The Snoqualmie Casino is open 24 hours a day, seven days a week, 365 days a year. It employs more than 1,200 people. There are more than 1,700 slot machines stretched throughout the 170,000 square foot facility. There are 50 table games including, black jack, craps, baccarat, three card poker and fortune pai gow, and 10 poker tables. There are more than 2,000 parking spaces, 400 complimentary valet spaces and 1,000 covered spaces in the six-level parking garage.

THE DAILY RECORD NEWS

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Contributed

Whether you are looking to strike it rich, catch a show or grab a bite to eat, the Snoqualmie Casino is bound to have something to keep you entertained.

Seasons Winter 2009-’10 

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Brian Myrick / Daily Record

With his horses nearby, Western artist Don Brontsema works on a sketch. Brontsema said he does most of his work outdoors and on the ground.

Don

Brontsema

By BEN DOLAN Special to the Daily Record

I

f you didn’t happen to wander into the offices of the Economic Development Group of Kittitas Valley in the last month or so, you’ve not seen the vibrant paintings hanging from the walls with Don Brontsema’s signature hiding somewhere in the emotional landscape of color. You may have missed your chance to gaze at horses, Native American chiefs, fish, soldiers, athletes — all subjects of his paintings — depicted in ways that jog your imagination and draw you in for a closer look. You

 Seasons Winter 2009-’10

may have even passed up an opportunity to make one of these works yours, and for no more than a crisp fifty-dollar bill or two. Yes, you might have missed it all, but don’t despair — Don Brontsema lives in Kittitas Valley, works in Kittitas Valley, and paints in Kittitas Valley, and he isn’t going anywhere soon. “As an artist,” Brontsema says, “you have to set up an occasion for change. There are people who have been doing the same thing for 30 years, over and over. What I’m really after is an activity, and energy; I’m interested in energizing color.”

DailyR com News Reco DailyR com News Reco DailyR Over the years, Bront- com sema has found himself in News numerous different lines ofReco work. In the Navy he was DailyR employed as a journalist com and illustrator. He receivedNews a degree in biology from Reco Occidental University and, DailyR upon moving to Ellensburg com in the 1980s, received an MFA from Central Washington News University and continued Reco to teach there for several DailyR com years. Local artist Cindy Deck News recalls witnessing Brontsema as a enthusiastic employeeReco of DailyR a local thrift-store. “One thing I’ll say about com Don is that he is so giving News Reco See Brontsema, PageDailyR 9 com News

A ‘Kittitas artist’ 1 through and through Whether it be lengthy treks on horseback through the nearby hills or picking grime out of his horses’ hooves, Brontsema continues to enjoy the magic of the Kittitas Valley and all the creativity it affords. The energy he seeks is evident in the warm way he speaks of the surrounding landscapes and its inhabitants whether they walk on hooves, paws, or Chuck Taylors. It is in his own activity, his daily work routine, that he is able to capture an image. “Work releases the possibility of an inspiration that’s really going to work for you,” says Brontsema.

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Brontsema Continued from Page 8 to the community,” Deck says. “If someone needs something, he’ll do it.” And it seems like he’s done it all. Kitty Pratz, a music and theater instructor for the Kittitas School District, cites a time when her theater department was in dire need of scenery for their upcoming production. Pratz contacted Brontsema and, just like that, she had enlisted the help of a professional artist to paint the set. “He’s truly incredible,” Pratz says. “He just looked at the massive expanse of plywood, read the play, and created a beautiful set. He painted a bookshelf that was so real that people walked up to it and tried to take a book off the shelf.” Brontsema’s dedication

to his community continuously pushes his skill in painting beyond hobbies, or careers, or a way to make a quick buck. Instead, he has allowed art to saturate his lifestyle and, whether it be painting for a 4H Fundraiser or teaching traveling senior citizens in short summer classes, he makes no effort to try to keep it in the lines. “We think an image is something we put on canvas,” Brontsema says, “but I think an image emanates quietly out of the painting and it might not look exactly the same as what you’re trying to paint. Colors evidently won’t sit still.” Gerard Kauzlarich decided to take up painting nearly eight years ago, after his retirement, and began

by taking classes at High Country Artists in Cle Elum, where Brontsema was a guest instructor. He found in Brontsema a willing and inspiring artist and teacher. “I was new at painting and Don told me that the most important thing to do is to paint what you feel,” says Kauzlarich. Brontsema subjects vary: a soldier who is also a professional ballerina, an athlete who is addicted to narcotics, or a mountain landscape, among others. Beyond that, he lets the paint move as it wills. “Our first impulse is to try to control and not to trust the image,” Brontsema says. “But all the drawings I’ve done of horses have never made them any faster, or smoother,

or less noble.” And when Brontsema releases an image, it takes shapes in strokes and drops and splashes of vibrant color. He encourages his students to release their own work in a similar way. Another artist and student at High Country Artists, Karen Watland, feels that Brontsema’s method of instruction prepared her to wrestle with personal expression and creativity in her own work. “He said he was teaching us backward,” Watland says. “What he meant was he started right from the get-go to allow us to paint expressively and not treat our paintings so preciously.” For Brontsema, the

See Artist, Page 14

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Of co day t I rem vivid down By Arthur J. Damman, could be found down by post where two major trails he said anything you for th DVM, 1870-1959 the river that was big crossed in the valley: understood right away that why enough to be a log Snoqualmie Pass he meant it. There wasn’t turn An excerpt from the 1951 for a house. It from the west anything flashy about him hors recording of an oral interview was just one and the a’tal, but he could always tell lot o with veterinarian Dr. Arthur room with Oregona good story and appreciated broth J. Damman, transcribed, a dirt Canadian a good one. If you pulled me o compiled, edited and roof. If it Trail a good joke on him Jack the f excerpted by Barb Owen, didn’t from accepted it but look out for start author of “Making the Grade: rain or the yourself on the next turn Co Plucky Schoolmarms of snow south. because Jack would be right our s Kittitas Country.” too Lots after you. He was into every Road of blooming thing that was over y father, mother and grass going and if he thought there Gap, I came down into the and was a dollar in it, he was right Rive Kittitas Valley from water out there after it. Nach Algona, Iowa, on September much made In the ’70s and ’80s familiesinto 6th, 1871, when I was 1 we it a made a trip to the Dalles Wen year old. My father drove were good twice a year to stock up on is kn the prairie schooner and dry resting basic supplies. Mother used That my mother took me in the but a place to make butter with an up- any d Democrat wagon. She drove hard for tired and-down churn and put it up th it all the way from Iowa until rain or men and into 2-pound rolls and Father of th she came to a hog back ridge a heavy animals. made hams and bacon. We and that went straight down into snowfall A friend hauled this all down to the neum the valley. It was so steep she would make with a sense of Dalles and sold it for sugar coun was afraid the wagon would holes up there and humor put a sign and groceries. I remember the S tip over onto the horses and we had puddles on the over the trading post mother got 50 cents a roll We c she carried me down that floor. door that read, “Robber’s for her butter. We especially forde strip of road. We landed When we first came in 1871 Roost” and the name stuck. liked the evaporated, dried the M south of the Manastash there wasn’t any Ellensburg. That bustling campground apples we got down there. freig Canyon and camped at the It was Robber’s Roost. In became Ellensburg. In those days it took us 16 My mouth of Manastash Creek. 1870, A.J. Splawn, better Jack Splawn was a man days to make the Dalles trip Snoq Our first house was built of known as Jack Splawn, had about 6-foot-2, well built, — 7 days down and 9 back. was cottonwood logs or whatever opened a log house trading solid, blue eyes and when See Hair, Page 11 seve and drov to w For a meal that will think was hit the spot come to days the Bar 14 Ranch had was House Restaurant and we h stEaks | sal ads | sOuPs | HambuRgER | bREakfast enjoy a tasty home of tim muCH mORE long cooked meal. out t to ea staye Exit 109 Off 1-90 | 1800 C anyOn Rd | EllEnsbuRg | 962-6222 was cattl OPEn 6:00 am - 7 days a WEEk

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Pleasing to the Appetite & of course the Eye

10 Seasons Winter 2009-’10

Hair Continued from Page 10

Of course that included one day to load the tote wagon. I remember my first trip vividly. I was 14 years old and down there I saw an engine for the first time. I wondered hat why it was that the wheels turned around without any m horses ahead of it. I spent a tell lot of time looking at it. My ated brother kept hammering me on the back to help load the freight so we could get or started back. Coming back, we retraced ght our steps over the old Tote ery Road through Goldendale, over Satus Pass, into Union here Gap, crossed the Yakima right River at the mouth of the Naches River, went over miliesinto the Wenas and followed Wenas Creek up to what n is known as Thief Canyon. sed That was the first canyon of p- any depth a’tal. We climbed t it up that canyon, then up out ather of the Umptaneum Canyon We and then from the Umptahe neum we took on across ar country to where we struck er the Shushuskin Canyon. l We came down Shushuskin, ally forded the Yakima River at ed the Manastash and took our e. freight into Ellensburg. 16 My first trip over rip Snoqualmie Pass, I think I ck. was 11 years old. Father and e 11 several others got their cattle and hogs together and they drove them from Ellensburg to what is now Fall City. I think the trip to Fall City was something like 12 or 14 days. The first 24 hours we had to work with the pigs. It was kind of tough but after we had fed them a couple of times, why, it wasn’t long before the pig figured out that he had something to eat ahead and he just stayed right on the trail. It 222 was better than driving the cattle.

horses into it and swam across. But the animals would only cross the river at certain times of the day. You can’t drive a cow or a horse against the sun; you had to have the sun behind the animal. If the sun is in their eyes they can’t see across. Animals have to see the landing on the other side before they will tackle crossing the river. At some places, in the early days, we’d swim the animals and the Indians would canoe us across. Those boats were made of logs, just hewed out in the middle. The bottom was a round bottom affair, so that when you rode in one of those you wanted your hair parted in the middle to keep the thing from rolling over.”

Contributed

This photo shows downtown Ellensburg in 1898. On Page 10 is a sketch of old Robber’s Roost. To get up to the summit we stayed on the west side of the Yakima River, up through Thorp to Peoh Point, on up to Easton where we crossed the Yakima River and went up on the east side of the lake. At that time there was no road around so we had to swim the cattle and hogs around that point somewhere near the head of the lake. We trailed it from there right over the pass and zigzagged down the Snoqualmie River to Fall City. At that time Fall City was just a little trading post there at the head of navigation. That’s where we sold our stuff to the Seattle market. They would come up there and get it. We got a good price for the stuff. I think I heard father say that he got 5 cents a pound for his pigs and 2½ cents a pound for his cattle on foot. On trips eastward from Ellensburg we had to cross the Columbia River. If we were in a hurry, we struck

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Seasons Winter 2009-’10 11

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Seasons Winter 2009-’10 13

Artist

Buffets

Continued from Page 9

Continued from Page 7

precious part of a painting, of an image, is one’s interaction with it. Talk to Brontsema’s students and you’ll find story after story like those of Kauzlarich and Watland. Speak with his colleagues and you’ll get a picture of how his artistry is not caught on the canvas, but spreads like deep blues and spicy yellows throughout the community. Don’t miss your next opportunity to see Don Brontsema’s work. Not only will you find inspiration in his paintings, you just might get to shake hands with a major creative artery of the Kittitas Valley and, after exchanging a couple words with the painter, you may just decide to go home and paint exactly what you feel.

you’d think,” Chang said. At the other end of the casino Nina Repin, a Snoqualmie Nation council member, was playing a slot machine called Richville USA. She was one 7 away from winning the $10,000 jackpot. “It’s fun, out with my girls,” Repin said. “If I don’t win, I don’t win.” She said penny machines are the best. “Blackjack’s my favorite, but I really don’t go there,” Repin said with a laugh. She’s excited that the casino has become a reality. “It’s just nice that people enjoy it,” Repin said. In the center of the casino is a round bar called MIST. Guests can step up to watch the action of the table games and slot machines while

enjoying a cocktail and a fruit and cheese platter. The cocktail waitresses wear strappy short dresses with black nylons and high heels as they wander throughout the casino floor serving beverages. Loud celebratory yelling was coming from the Triple Fortune Dragon machine where Lisa Cummings, aka Lucky Lisa, was watching her money add up. “I’ve never hit a major jackpot before,” Cummings said. After about five spins she hit a bonus and the machine kept going and going and going. Pretty soon a small crowd had gathered around her and her friend Paul Morgan. Cummings was blushing from the attention.

Morgan said he just played that machine and won more than $700. “I get up and the machine just starts spitting out more money,” he said. The pair is from Kirkland and Seattle and come to the casino about once or twice a week. “I can’t believe how big it’s going,” Cummings said, as the payout surpassed $700. Eventually the slot machine stopped at $1,008.95. Cummings said she’ll play it safe and take the money and run. She cashed out her ticket. The highest jackpot ever paid by a slot machine at Snoqualmie Casino was $250,000. As for my mother and sister and me, we donated $20.

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14 Seasons Winter 2009-’10

Terra Vista: fine dinning restaurant. Kindai Sushi/Noodle Bar Boxcar Deli: open 24 hours a day. Café Drip: coffee and breakfast bar. SNO: night club. MIST: bar in center of casino. LIT Cigar Lounge Ballroom: for live entertainment from concerts to boxing.

The Falls Buffet Lunch: Mon.-Fri. Cost: $14.95/Kids 12 and under: $9.95 Hours of operation: Mon.-Thur.: 11 a.m. to 9 p.m.

Fri.: 11 a.m. to 11 p.m. Sat.: 10 a.m. to 11 p.m. Sun.: 10 a.m. to 3 p.m., 4 p.m. to 9 p.m. Chef Specials: Monday after 4 p.m.: snow crab and sushi ($27.95) Tuesday after 4 p.m.: steak ($23.95) with one lobster tail add $6 Thursday after 4 p.m.: Brazilian night ($25.95) Friday after 4 p.m.: seafood ($26.95) with one lobster tail add $6 Saturday/Sunday 10 a.m. to 4 p.m.: brunch ($16.95) Saturday after 4 p.m.: surf and turf ($27.95) Sunday after 4 p.m.: king crab ($29.95)

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