seasons winter

seasons

Snoqualmie Casino — bets and buffets just 70 miles away

Page 5

Life in Ellensburg in the early 1900s

0

Don Brontsema— A local artist in the truest sense

A sup

pleme

nt of

the Da

ily Re

cord

Winter 2009

� Seasons Winter 2009-’10 Seasons Winter 2009-’10 �

What Good Is a Warm Home When the Bills GiveYou the Chills?


Control your comfort and energy consumption --all at once.

Call now for a free home comfort consultation.

They may be called heat pumps, but the fact is they heat and cool.And they do both extremely cost-effectively. Heat pumps arereliable, help the environment, and can work in tandem with otherheating sources to provide a single economical solution. If youwant to enhance your comfort and lower your energy usage, calltoday and find out if a heat pump is right for you.

Your new heating and cooling system will affect your comfort --and energy usage -- for years to come. That’s why we arecommitted to helping you find the best system for your needs. Weconduct a detailed analysis of your home and ductwork, clearlyexplain your options, and provide installation and service, too.Some people might say we go the extra mile, but it’s just how welike to do business. When you expect more you get more. It’s thatsimple.

COME SEE OUR NEW LOCATION!!!

Valley Heating & Cooling902 N. Enterprise Way, Ellensburg, WA 98926

(509) 962-2733

$1,500 Tax Rebate on Qualifying Trane® Systems

SeaSonS

� Seasons Winter 2009-’10 Seasons Winter 2009-’10 �



Control your comfort and energy consumption --all at once.

Call now for a free home comfort consultation.

They may be called heat pumps, but the fact is they heat and cool.And they do both extremely cost-effectively. Heat pumps arereliable, help the environment, and can work in tandem with otherheating sources to provide a single economical solution. If youwant to enhance your comfort and lower your energy usage, calltoday and find out if a heat pump is right for you.

Your new heating and cooling system will affect your comfort --and energy usage -- for years to come. That’s why we arecommitted to helping you find the best system for your needs. Weconduct a detailed analysis of your home and ductwork, clearlyexplain your options, and provide installation and service, too.Some people might say we go the extra mile, but it’s just how welike to do business. When you expect more you get more. It’s thatsimple.

COME SEE OUR NEW LOCATION!!!

Valley Heating & Cooling902 N. Enterprise Way, Ellensburg, WA 98926

(509) 962-2733

$1,500 Tax Rebate on Qualifying Trane® Systems

SeaSonS

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

Designer: Ryan Johnston

Winter 2009

4

10

8

5

Wine and dineby Amy Mumma and Kevin “KC” Camarillo

Snoqualmie Casino — You can bet on itby Barb Owens

Don Brontsema — a truly local artistby Ben Dolan

You had to part your hair down the middleA 1951 interview with veterinarian Dr. Arthur J. Damman as transcribed by author Barb Owen

4 Seasons Winter 2009-’10 Seasons Winter 2009-’10 5

By BARB OWENSSpecial to the Daily Record

The Snoqualmie Casino opened its doors on Nov. 6, 2008, and in

one year has paid out more than $1 billion.

On a soggy afternoon in the Cascades, my mother, sister and I stopped into the Snoqualmie Casino to see if we could take home a chunk of that money.

But first things first — we were hungry.

The 170,000 square foot casino has much to choose from in the food depart-ment. Terra Vista is a fine dinning restaurant with a seasonal menu and a variety of 300 wines from the North-west 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 an array of sandwiches and snacks. There is also a full-service coffee and breakfast bar called Café Drip where guests can choose from European pastries and other baked goods.

That’s not all. No casino would be complete without a buffet. The Falls Buffet has something for everyone and that’s where the girls and I chose to get a bite.

The Falls Buffet is no ordinary buffet. It features five “action” stations; a Brazilian Churrasco grill, a Chinese wok bar, a Mongo-lian grill, an Italian pasta kitchen, and an American rotisserie gill.

Needless to say we had trouble deciding where to begin. I took the logical approach and headed for

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 impres-sive, with a selection of cheesecakes, carrot cake, cookies, and soft-serve ice cream with different

By KEviN “KC” CAMARilloFor the Daily Record

This 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.

Turkey Burger¼ cup onion, diced¼ cup celery, diced1 tablespoon butter� pounds turkey ground1 teaspoon sage, ground1 teaspoon poultry seasoning To taste saltTo taste pepper, black ground1 each egg, whole1 cup (more or less if needed) Bread crumbs6 BunsCranberry Spread½ cup cranberry (any store bought will do)1 cup cream cheese Sweet potato Fries1 person sweet potatoesSalt

Wash and clean potatoes. Cut into slices and cut into

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

amount of evoo in the pan or spray the patty with a pan spray.

Place the patty in the pan or on the grille. Flip over finish in the oven. Cook until the burger reaches 145 degrees.

Let it rest for just a few minutes

Spread cranberry cream cheese on toasted bun and patty.

Plate up and enjoy your holiday on a bun.

Big bets and bountiful buffetsFor the

Lonely diner

Brian Myrick / Daily Record

KC Camarillo, left, andAmy Mumma, work together to find the perfect wine pairing for a Thanks-giving turkey burger prepared by Camarillo.

Now, for the wineThis alternative to a traditional holiday turkey makes a wonderful

pairing with a variety of drinks. The dish has a sweetness brought out by the cranberry cream cheese spread, crunchy mushrooms and sweet potato fries. Lemberger, a Washington favorite is a medium-bodied red wine with a bit of spice and zest to counteract the sweetness. Try the Kiona Winery Lemberger. A Saint Laurent Merlot pairs well with the turkey itself and the hints of mocha in the wine compliment dish. Another typical pairing with turkey is the white wine Gewurztraminer. The Tsillan Cellars Gewurztraminer has a hint of sweetness which compliments and does not overpower the dish.

There is nothing like a burger-and-beer combo. This dish will work well with a number of IPAs. If you are feeling adventurous, try it with Mocha Death from Iron Horse Brewery in Ellensburg. For those of you who prefer a hard drink, go with scotch. The meatiness, peat and smokiness of Glenlivet or Oban compliment the turkey and counteract the sweetness.

— Amy Mumma, CWU World Wines program


By BARB OWENSSpecial to the Daily Record

The Snoqualmie Casino opened its doors on Nov. 6, 2008, and in

one year has paid out more than $1 billion.

On a soggy afternoon in the Cascades, my mother, sister and I stopped into the Snoqualmie Casino to see if we could take home a chunk of that money.

But first things first — we were hungry.

The 170,000 square foot casino has much to choose from in the food depart-ment. Terra Vista is a fine dinning restaurant with a seasonal menu and a variety of 300 wines from the North-west 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 an array of sandwiches and snacks. There is also a full-service coffee and breakfast bar called Café Drip where guests can choose from European pastries and other baked goods.

That’s not all. No casino would be complete without a buffet. The Falls Buffet has something for everyone and that’s where the girls and I chose to get a bite.

The Falls Buffet is no ordinary buffet. It features five “action” stations; a Brazilian Churrasco grill, a Chinese wok bar, a Mongo-lian grill, an Italian pasta kitchen, and an American rotisserie gill.

Needless to say we had trouble deciding where to begin. I took the logical approach and headed for

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 impres-sive, with a selection of cheesecakes, carrot cake, cookies, and soft-serve ice cream with different

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By KEviN “KC” CAMARilloFor the Daily Record

This 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.

Turkey Burger¼ cup onion, diced¼ cup celery, diced1 tablespoon butter� pounds turkey ground1 teaspoon sage, ground1 teaspoon poultry seasoning To taste saltTo taste pepper, black ground1 each egg, whole1 cup (more or less if needed) Bread crumbs6 BunsCranberry Spread½ cup cranberry (any store bought will do)1 cup cream cheese Sweet potato Fries1 person sweet potatoesSalt

Wash and clean potatoes. Cut into slices and cut into

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

amount of evoo in the pan or spray the patty with a pan spray.

Place the patty in the pan or on the grille. Flip over finish in the oven. Cook until the burger reaches 145 degrees.

Let it rest for just a few minutes

Spread cranberry cream cheese on toasted bun and patty.

Plate up and enjoy your holiday on a bun.

Contributed

Snoqualmie Casino is located just off Interstate 90 Exit 31 near North Bend. It is about

Big bets and bountiful buffets

See Bets, Page 7

Brian Myrick / Daily Record

KC Camarillo, left, andAmy Mumma, work together to find the perfect wine pairing for a Thanks-giving turkey burger prepared by Camarillo.

Now, for the wineThis alternative to a traditional holiday turkey makes a wonderful

pairing with a variety of drinks. The dish has a sweetness brought out by the cranberry cream cheese spread, crunchy mushrooms and sweet potato fries. Lemberger, a Washington favorite is a medium-bodied red wine with a bit of spice and zest to counteract the sweetness. Try the Kiona Winery Lemberger. A Saint Laurent Merlot pairs well with the turkey itself and the hints of mocha in the wine compliment dish. Another typical pairing with turkey is the white wine Gewurztraminer. The Tsillan Cellars Gewurztraminer has a hint of sweetness which compliments and does not overpower the dish.

There is nothing like a burger-and-beer combo. This dish will work well with a number of IPAs. If you are feeling adventurous, try it with Mocha Death from Iron Horse Brewery in Ellensburg. For those of you who prefer a hard drink, go with scotch. The meatiness, peat and smokiness of Glenlivet or Oban compliment the turkey and counteract the sweetness.

— Amy Mumma, CWU World Wines program

6 Seasons Winter 2009-’10 Seasons Winter 2009-’10 �

Choose from three academic programs:

• Wine Trade Professional Certificate

• Wine Trade & Tourism Minor

• Global Wine Studies Major

Providing wine education opportunites for you!

Learn more at www.worldwineprogram.org

or call 509-963-1754 or 800-720-4503 for details.

CWU is an EEO/AA/Title IX Institution. Persons with disabilities may request reasonable accommodation by calling the Center for Disability Services at 509-963-2171 or TDD 509-963-2143.

Order Online! www.worldwineprogram.org

Four DVD Set:

• Wine Essentials! • Focus on France

• Inside Italy • The Savor of Spain & The Portuguese Palate

Only $49.95!

CWUisanAA/EEO/TITLE IX Insitution •TDD 509-963-2143

• Learn more about wine

• Improve your tasting skills

• And have a great time!

Join international award winner Amy Mumma in a series of educational and entertaining

courses on the wines of the Old World.

Central Washington University’s

World Wine Program presents:

A Wine OdysseyOld World Wines

World Wine Program

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

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.

BetsContinued from Page 5


Choose from three academic programs:

• Wine Trade Professional Certificate

• Wine Trade & Tourism Minor

• Global Wine Studies Major

Providing wine education opportunites for you!

Learn more at www.worldwineprogram.org

or call 509-963-1754 or 800-720-4503 for details.

CWU is an EEO/AA/Title IX Institution. Persons with disabilities may request reasonable accommodation by calling the Center for Disability Services at 509-963-2171 or TDD 509-963-2143.

Order Online! www.worldwineprogram.org

Four DVD Set:

• Wine Essentials! • Focus on France

• Inside Italy • The Savor of Spain & The Portuguese Palate

Only $49.95!

CWUisanAA/EEO/TITLE IX Insitution •TDD 509-963-2143

• Learn more about wine

• Improve your tasting skills

• And have a great time!

Join international award winner Amy Mumma in a series of educational and entertaining

courses on the wines of the Old World.

Central Washington University’s

World Wine Program presents:

A Wine OdysseyOld World Wines

World Wine Program

The Power ofMobile access:

dailyrecordnews.com/mobile

THE DAILYRECORD NEWS

POCKET-SIZED

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

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.

BetsContinued from Page 5

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 complimen-tary valet spaces and 1,000 covered spaces in the six-level parking garage.

See Buffets, Page 14


DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRD-News.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com Daily-RecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRD-News.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com Daily-RecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRD-News.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com Daily-RecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRD-News.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com Daily-RecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRD-News.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com Daily-RecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRD-News.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com Daily-RecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRD-News.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com Daily-RecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRDNews.com DailyRecoRD-News.com DailyRecoRDNews.com

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By BEN DOLANSpecial to the Daily Record

If you didn’t happen to wander into the offices of the Economic Develop-

ment 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

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.”

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 possi-bility of an inspiration that’s really going to work for you,” says Brontsema.

Over the years, Bront-sema has found himself in numerous different lines of work. In the Navy he was employed as a journalist and illustrator. He received a degree in biology from Occidental University and, upon moving to Ellensburg in the 1980s, received an MFA from Central Washington University and continued to teach there for several years. Local artist Cindy Deck recalls witnessing Brontsema as a enthusiastic employee of a local thrift-store.

“One thing I’ll say about Don is that he is so giving

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 continu-ously 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 Bront-sema 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 profes-sional 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 expres-sion 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

A ‘Kittitas artist’ through and through

DonBrontsema

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.

BrontsemaContinued from

See Brontsema, Page 9


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By BEN DOLANSpecial to the Daily Record

If you didn’t happen to wander into the offices of the Economic Develop-

ment 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

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.”

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 possi-bility of an inspiration that’s really going to work for you,” says Brontsema.

Over the years, Bront-sema has found himself in numerous different lines of work. In the Navy he was employed as a journalist and illustrator. He received a degree in biology from Occidental University and, upon moving to Ellensburg in the 1980s, received an MFA from Central Washington University and continued to teach there for several years. Local artist Cindy Deck recalls witnessing Brontsema as a enthusiastic employee of a local thrift-store.

“One thing I’ll say about Don is that he is so giving

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 continu-ously 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 Bront-sema 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 profes-sional 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 expres-sion 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

A ‘Kittitas artist’ through and through

DonBrontsema

BrontsemaContinued from Page 8

See Brontsema,

See Artist, Page 14


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 why it was that the wheels turned around without any horses ahead of it. I spent a lot of time looking at it. My brother kept hammering me on the back to help load the freight so we could get started back.

Coming back, we retraced our steps over the old Tote Road through Goldendale, over Satus Pass, into Union Gap, crossed the Yakima River at the mouth of the Naches River, went over into the Wenas and followed Wenas Creek up to what is known as Thief Canyon. That was the first canyon of any depth a’tal. We climbed up that canyon, then up out of the Umptaneum Canyon and then from the Umpta-neum we took on across country to where we struck the Shushuskin Canyon. We came down Shushuskin, forded the Yakima River at the Manastash and took our freight into Ellensburg.

My first trip over Snoqualmie Pass, I think I was 11 years old. Father and 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 was better than driving the cattle.

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

the river where it wasn’t too high and we just drove the

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.”

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By ARThuR J. DAMMAN, DvM, 1870-1959

An excerpt from the 1951 recording of an oral interview with veterinarian Dr. Arthur J. Damman, transcribed, compiled, edited and excerpted by Barb Owen, author of “Making the Grade: Plucky Schoolmarms of Kittitas Country.”

My father, mother and I came down into the Kittitas Valley from

Algona, Iowa, on September 6th, 1871, when I was 1 year old. My father drove the prairie schooner and my mother took me in the Democrat wagon. She drove it all the way from Iowa until she came to a hog back ridge that went straight down into the valley. It was so steep she was afraid the wagon would tip over onto the horses and she carried me down that strip of road. We landed south of the Manastash Canyon and camped at the mouth of Manastash Creek.

Our first house was built of cottonwood logs or whatever

could be found down by the river that was big enough to be a log for a house. It was just one room with a dirt roof. If it didn’t rain or snow too

much we were dry but a hard rain or a heavy snowfall would make holes up there and we had puddles on the floor.

When we first came in 1871 there wasn’t any Ellensburg. It was Robber’s Roost. In 1870, A.J. Splawn, better known as Jack Splawn, had opened a log house trading

post where two major trails crossed in the valley:

Snoqualmie Pass from the west

and the Oregon-

Canadian Trail from the south. Lots of grass and water made it a good

resting place

for tired men and

animals. A friend

with a sense of humor put a sign

over the trading post door that read, “Robber’s Roost” and the name stuck. That bustling campground became Ellensburg.

Jack Splawn was a man about 6-foot-2, well built, solid, blue eyes and when

he said anything you understood right away that he meant it. There wasn’t anything flashy about him a’tal, but he could always tell a good story and appreciated a good one. If you pulled a good joke on him Jack accepted it but look out for yourself on the next turn because Jack would be right after you. He was into every blooming thing that was going and if he thought there was a dollar in it, he was right out there after it.

In the ’70s and ’80s families made a trip to the Dalles twice a year to stock up on basic supplies. Mother used to make butter with an up-and-down churn and put it into 2-pound rolls and Father made hams and bacon. We hauled this all down to the Dalles and sold it for sugar and groceries. I remember mother got 50 cents a roll for her butter. We especially liked the evaporated, dried apples we got down there.

In those days it took us 16 days to make the Dalles trip — 7 days down and 9 back.

HairContinued from

See Hair, Page 11


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 why it was that the wheels turned around without any horses ahead of it. I spent a lot of time looking at it. My brother kept hammering me on the back to help load the freight so we could get started back.

Coming back, we retraced our steps over the old Tote Road through Goldendale, over Satus Pass, into Union Gap, crossed the Yakima River at the mouth of the Naches River, went over into the Wenas and followed Wenas Creek up to what is known as Thief Canyon. That was the first canyon of any depth a’tal. We climbed up that canyon, then up out of the Umptaneum Canyon and then from the Umpta-neum we took on across country to where we struck the Shushuskin Canyon. We came down Shushuskin, forded the Yakima River at the Manastash and took our freight into Ellensburg.

My first trip over Snoqualmie Pass, I think I was 11 years old. Father and 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 was better than driving the cattle.

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

the river where it wasn’t too high and we just drove the

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.”

Ex it 109 Off 1 -90 | 1800 C anyOn Rd | EllEnsbuRg | 962 -6222O P E n 6 : 0 0 a m - 7 d a y s a W E E k

Pleasing to the Appetite & of course the Eye

For a meal that will hit the spot come to the Bar 14 Ranch House Restaurant and enjoy a tasty home cooked meal.

stEaks | sal ads | sOuPs | HambuRgER | bREakfastmuCH mORE

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By ARThuR J. DAMMAN, DvM, 1870-1959

An excerpt from the 1951 recording of an oral interview with veterinarian Dr. Arthur J. Damman, transcribed, compiled, edited and excerpted by Barb Owen, author of “Making the Grade: Plucky Schoolmarms of Kittitas Country.”

My father, mother and I came down into the Kittitas Valley from

Algona, Iowa, on September 6th, 1871, when I was 1 year old. My father drove the prairie schooner and my mother took me in the Democrat wagon. She drove it all the way from Iowa until she came to a hog back ridge that went straight down into the valley. It was so steep she was afraid the wagon would tip over onto the horses and she carried me down that strip of road. We landed south of the Manastash Canyon and camped at the mouth of Manastash Creek.

Our first house was built of cottonwood logs or whatever

could be found down by the river that was big enough to be a log for a house. It was just one room with a dirt roof. If it didn’t rain or snow too

much we were dry but a hard rain or a heavy snowfall would make holes up there and we had puddles on the floor.

When we first came in 1871 there wasn’t any Ellensburg. It was Robber’s Roost. In 1870, A.J. Splawn, better known as Jack Splawn, had opened a log house trading

post where two major trails crossed in the valley:

Snoqualmie Pass from the west

and the Oregon-

Canadian Trail from the south. Lots of grass and water made it a good

resting place

for tired men and

animals. A friend

with a sense of humor put a sign

over the trading post door that read, “Robber’s Roost” and the name stuck. That bustling campground became Ellensburg.

Jack Splawn was a man about 6-foot-2, well built, solid, blue eyes and when

he said anything you understood right away that he meant it. There wasn’t anything flashy about him a’tal, but he could always tell a good story and appreciated a good one. If you pulled a good joke on him Jack accepted it but look out for yourself on the next turn because Jack would be right after you. He was into every blooming thing that was going and if he thought there was a dollar in it, he was right out there after it.

In the ’70s and ’80s families made a trip to the Dalles twice a year to stock up on basic supplies. Mother used to make butter with an up-and-down churn and put it into 2-pound rolls and Father made hams and bacon. We hauled this all down to the Dalles and sold it for sugar and groceries. I remember mother got 50 cents a roll for her butter. We especially liked the evaporated, dried apples we got down there.

In those days it took us 16 days to make the Dalles trip — 7 days down and 9 back.

HairContinued from Page 10

See Hair,

Contributed

This photo shows downtown Ellensburg in 1898. On Page 10 is a sketch of old Robber’s Roost.

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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.

Where to eat/drink

Painting by Joel Olson

9 9 9

9 9

9 9

Sharing proceeds withSharing proceeds with

509.962.9811 | 1791 Vantage Hwy | Ellensburgwww.knudsonlumber.com

Come See The Professionals At:

The Most Preferred Brand in the Business.

BuffetsContinued from Page 7

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 enter-

tainment from concerts to boxing.

The Falls BuffetLunch: Mon.-Fri. Cost: $14.95/Kids 12 and

under: $9.95Hours 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)

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.

artistContinued from Page 9


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.

Where to eat/drink

509.962.9811 | 1791 Vantage Hwy | Ellensburgwww.knudsonlumber.com

Come See The Professionals At:

The Most Preferred Brand in the Business.

BuffetsContinued from Page 7

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 enter-

tainment from concerts to boxing.

The Falls BuffetLunch: Mon.-Fri. Cost: $14.95/Kids 12 and

under: $9.95Hours 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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Ellensburg, WAOffice hours vary. Please call for an appointment.

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509-925-4637

Best Service, Price & Selection Guaranteed!

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20-40% offSelect energy efficient

window coveringSOffer excludes Northwest Essentials, installation, shipping and handling. Not valid on previous purchases

or with ay other offer or discount. Limited time offer. Visit www.nvblinds.net for more information.

reduce energY Lossup to 50%!

seasons winter

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