Interview: Major Thomas Morrow

by Robin Salts Beckett on Nov 10, 2011

Name & Age: Thomas Morrow, 60

Personal: I’m married to Chris and have three sons: Matthew, Aaron and John. I also have 11 grandchildren. I told my kids that 11 is an odd number. They don’t get it.

Profession/Job title: Salvation Army officer

Where did you grow up, go to school, etc.?  
I was born in Portland, Ore., and I grew up in a lower middle-class environment. I went to what was then an all-boys public high school called Benson Polytechnic. My goal was to study, go home and lead a reclusive private life: nowadays we are called “nerds.” Since I chose [Benson] over the local neighborhood high school, I was a voluntary “nerd.” I was able to accomplish that goal at Benson. Later, I went to Portland Community College. After feeling called to become a Salvation Army officer, I went to Salvation Army College for Officer Training in the Los Angeles area.

When did you begin working with the Salvation Army? Why? My first job with TSA (the Salvation Army) was to ring the bell for minimum wage right after I was laid off from my job and we lost our first child in the same month. I saw a lot of people from all walks of life come to our aid with financial and prayer support. TSA officers, like many who go into ministry, see it as a calling. Some are more stubborn than others and need a clearer picture drawn for them. Anyhow, I was at the farewell [party] of one of my wife’s friends who was going to the regimental, disciplined life as a student of The Salvation Army College for Officers in L.A. As I stood in the background enjoying my blue jeans, long hair and freedom, I felt sorry for the guy.
I silently said to myself as I looked at his stuffy uniform and very short hair, “I would never do that.” I heard in my mind a voice at the speed of thought: “Oh yes you will.” I fought that calling for about a year and a half. But I finally said OK, and off to the college we went.

What has been your greatest professional challenge?  My greatest professional challenge was not winning a bid to secure a $40 million to $60 million Kroc Community Center for Tacoma. It was a competitive bid process presented by the TSA in Seattle, Tacoma and Coeur d’Alene, Idaho. With the winning of the bid, 50 acres would have been deeded to TSA for the center. That was a hard one to come in second place.

And your greatest success? Seeing our sons follow in our footsteps has been a tremendous blessing to us. Our youngest son is now serving as a brand-new SA Officer in Roseville, Calif. Our oldest son and family are in their second year at the TSA College for Officers in L.A. We don’t look old enough, but our oldest granddaughter is also at the college. This is quite unique. There is probably not another father and daughter in the same College for Officer Training in the U.S.

Why is Yakima home to you? In TSA it is possible that you will be moved from time to time. We had eight years in Tacoma, enjoying the privilege of serving the city. Equally so we are enjoying the privilege of serving in Yakima. To quote a recent ad in an Alaska Airlines magazine, “What would you do with 300 days of sunshine a year?” After spending years in Port Angeles, Bremerton and Tacoma, I am enjoying the wonderful people and weather of this area. I would retire in Yakima if I did not have responsibilities in Portland. On a side note, there are three Salvation Army couples who will soon be retiring in this area since this is where their families are.

How do you see the Salvation Army — and you — at work in Yakima? In TSA I get to serve in a community that understands the importance of helping people less fortunate than oneself. The level of volunteerism in Yakima is far above average. It is part of the community culture. I saw it immediately in my connections to the local service clubs — I currently have the privilege of serving in the Downtown Rotary club. I saw it again by the crowds who come out for parades like the Veterans Day parade and how the community participates in projects like Operation Harvest.

If you could boil your life philosophy down to one or two sentences, what would it be? One of my short sayings is, “Love people and use things; not the other way around.”

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InterView: Jane Milford

by Robin Salts Beckett on Sep 12, 2011

Name & Age: Jane Milford, 50

Personal: I have two daughters: Megan, a junior at Western Washington University, and Augusta, a junior at West Valley High School. They both grew up decorating and helping with display in my shop. We’ve lived in Yakima for four years and our “Head of House” is a five pound Morkie (Maltese/Yorkie mix) named Hugo Boss, who really believes he’s the boss!

Profession: I was born and raised in Seattle and graduated with a B.A. in Clothing Textiles from Washington State University in 1983. After many years in the retail clothing field and taking time off to raise my girls, I decided to open my own store in Seattle. A friend urged me to start a business, putting my creative talents to new use. Thirteen years ago, it became a shop named Found Collections. After eight years, three different locations and many reinventions of style, I started offering my services as an Arranger for stores and private homes. As owner of Found Collections: Vintage Styling, I offer clients placement and/or purchase of one-of-a-kind pieces that show the personality of the owner- whether it’s for a business or a private home.
I love my job working for Michelle Wyles, owner of Garden Dance/raindance, a clothing boutique for women and men downtown on Front Street. Michelle has given me free reign in the visual merchandising of the store, but we work as a team. It’s her vision, but I get to help carry it out.

Describe your style? While my style could be pegged as “Rustic-Romantic” or “Time-worn Elegance,” whichever way you look at it, it can be summed up as a love for age and beauty. I’d rather have an original than a copy, and would just as soon save up for something dear or search a lifetime for the perfect piece than stock a room full of reproductions.

We noticed you have a lot of darling vintage cowboy boots in your home, which we’re featuring in the next edition of Yakima magazine…how long have you collected them and why? I found my first pair of cowboy boots in a Bozeman, Montana thrift store about 25 years ago. Like all collectors, I love gathering them because it gives me something to search for and the hunt is half the fun.

You use certain motifs in your home styling … Do they have special meaning? Religious symbols are very dear to me in my home: Santos, crosses, rosaries, and Bibles — it’s a collection I’ve been building for years. Music is also a theme: old sheet music, hymnals and instruments with age — they all bring warmth and comfort to me. There’s just something about The Old Rugged Cross, whether in form or song.

Why is Yakima Home? I recently read a book by Abraham Verghese — his quote sums it up perfectly for me: “Wasn’t that the definition of home? Not where you are from, but where you are wanted” — that’s why Yakima is home for me.

You work downtown at Garden Dance … What do you see for downtown’s future? Downtown Yakima has been a saving grace for me here. I love age and beauty and have watched everything from the bricks being laid on Front Street to the flower pots and hanging baskets being filled and cared for up and down Yakima Avenue. I wish every Yakima resident could see and appreciate the great effort and thought put into the restoration of this beautiful historic district. The core business district could expand with more original shops and venues that complement our existing restaurants, wine-tasting rooms, bakeries and coffee shops, as well as the few boutique shops and salons. There’s room for those brave enough and creative enough to try.

Some of us are design challenged.  What advice would you give to someone who wants to make over a room in his or her house, but doesn’t know where to start? Pick your favorite piece and build around it. Sometimes it’s a color or cherished object; I can be inspired by a scrap of vintage fabric. Whatever speaks to you, embrace it! If that doesn’t work, call me!

Life Philosophy? Do everything with passion, whether it’s raising children, making music, or decorating your home and garden — GET EXCITED!!!

 

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Garden in Style

by Robin Salts Beckett on Sep 12, 2011

We were wowed when we spotted Justine Sinclair-Yoakum’s airbrushed shoes, so we asked the Yakima artist to embellish a pair of run-of-the-mill garden clogs for our Home & Garden edition. Sinclair-Yoakum has been airbrushing for four years, but just recently began turning her talents to footwear. “I paint everything,” she says … even canvas, bikes and cars.

Sinclair-Yoakum hopes her talent will help others too, through her new shoe line, “Wear to Care.” Inspired by her aunt who died of cancer in 2004, Sinclair-Yoakum will donate 20 percent of the proceeds from this line to those battling the disease.

Take a look at her creations at Rolo’s Boutique at 18 N. 2nd Street in Yakima.

Justine Sinclair-Yoakum, JNS Studios,
509-654-8411 • jnsstudiossite.com

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DIY: Magazine Bows

by Heather Caro on May 5, 2011

For those of you who, (like myself), may be slightly intimidated by the Martha Stewart’s of the world – speaking here of super crafty, perfectionism and not illegal activities – rest assured.  We found a so-easy-it’s-nearly-impossible-to-mess-up DIY project inspired by the glue-stick wielding geniuses at How About Orange (howaboutorange.blogspot.com)- that happens to be made entirely out of something we have a lot of:  magazines!

Gift giving turns eco-glam with this idea for recycled magazine bows.

Step 1:  Dig through the recycle bin for an older copy of a favorite magazine.  Separate a page (think color!) and cut it into nine equal strips.

Step 2: All About Orange gave very specific length instruction – but the main idea is that the strips should gradually get smaller in order to be layered.  Here are there instructions: Leave three strips full length.  Cut one inch off of three of the strips and cut two inches off two strips.  Cut the last strip to three 1/2 inches.

Step 3:  Next, carefully turn the strips to make a loop at each end and secure with a staple.  Using a dab of glue, shape the shortest strip into a circle.

Step 4:  Begin layering the strips biggest to smallest using staples to secure.  Any “mushed” petals can be fluffed up once the bow is complete.

Step 5:  Glue the smallest strip to the center of your bow and Voila – a customized, recycled bow that would give Martha Stewart some competition.  Well, maybe.

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Interview with Brad Johnson

by Heather Caro on Mar 4, 2011

Name & Age:

Bradley Allyn Johnson, 33

Occupation/Years in the field:

Chef/15 years

Executive Chef at Creekside West

Personal:

Single, no kids

Hometown/Years in Yakima:

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

Did you cook growing up?

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

What is your first food memory?

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

Where were you trained and how difficult was your training?

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

What were your biggest inspirations for your career?

My grandmother — she was an amazing cook and loved to go out to enjoy a great meal … And David (Doc) Holliday, who was a great influence on me as a young man just starting out in this business.

Describe your culinary style/philosophy:

Still trying to figure this one out …. Sometimes simple, sometimes elegant. I have worked in everything from fine dining to cooking hot dogs, but I love the flavors of the Pacific Northwest. From fresh seafood to wild mushrooms to grass feed lamb, farmers markets are the way to shop.

Do you have any cooking tips for the novice?

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

What is Creekside West’s signature or most popular dish?

The fried Oyster mushrooms and the hazelnut chicken breast with oven dried tomatoes.

Where do you see you and your restaurant in five years?

As we are so new, five years seems so far away, but I could see an expansion with a banquet facility in the future.

What do you enjoy most about your work?  Greatest stressors?

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

Who are your role models?

My mom who battles with Multiple Sclerosis every day.

Would you choose the same career pathway if you had it to do over again?

Probably not … I love to cook and have always had a passion for food, but if someone had told me that I would always have to work weekends, holidays, and sacrifice so much of my own personal time for my career, I might have left the door open to other options.

If you could retire tomorrow – what would you do?

Start a family. The restaurant business is tough on relationships and being a dedicated parent.

What do you consider your greatest success so far?

Working my way up to chef without any formal training.

What is the best advice you’ve ever received?

Keep it simple, concentrate on the flavors — not the ingredients.

If you could boil down to one sentence your life philosophy, what would it be?

The price of anything is the amount of life you exchange for it. -Henry David Thoreau

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InterVIEW with Ricardo Chama

by admin on Jan 7, 2011

Name: Ricardo Chama

Age: 61

Hometown: Born in Buenos Aires, Argentina

Occupation/Years in the Business: Spanish instructor: Seven years at Ike and Davis. This is my 21^st year at YVCC.

Which countries have you traveled to? Too many: I’ve been taking groups since 1992. Mexico, Argentina, Brazil, Paraguay, Peru, Spain, Turkey, Greece, South Africa, Namibia, zambia. Last summer we sailed eight days in the Amazon River from Manaus, Brazil. We are planning to to go to Vietnam, Cambodia and Laos. My favorite destination is Buenos Aires.

How would you describe your travel philosophy? How has it changed over the years? When I started, the whole purpose was to immerse people in a different culture and have a feeling of what people really are. As time has passed, I enjoy looking and learning from others and the way they see the world. We are just different, not better or worse.

How do you make your traveling experience authentic, so you feel less like a tourist? It’s difficult to avoid being seen as a tourist. At the moment we arrive, we try to connect with all kinds of people, people of different backgrounds and experience. It’s that ability to connect that makes a difference. Buber said “Existence is an encounter.” I really believe in that. We also try to get on a different path; we might find places where tourists go, but also we try to get off the tourist path. The sense of adventure and discovery is what makes any experience a learning one.

What’s in your carry-on bag?  I don’t like to take a lot. I travel most of the time with my carry on. I have four shirts, three pairs of pants, underwear, light sweater, flip flops, three books, transformer, detergent (for my daily wash after my shower), video camera, notebook for notes and a net book.

If you could be anywhere in the world right now – where would you be and why? I would like to live for some time with indigenous people and learn about their way of life.

What makes Yakima home for you? My family, my friends and my students I love dearly.

Scariest moment in another country? Argentina in 1976: a military government ruled and 30,000 people disappeared.

How has traveling changed since 9/11? It has changed at airports, but people are still the same in other countries. As long as we show we care and we love, they are able to perceive the difference between people and their government.

Tell us a little about yourself.  What were you like as a child?  What did you want to be when you were older?  What/who inspired you to travel?

I lived in the outskirts of the city of Buenos Aires. It was fun, unstructured, and my parents played an important role in providing the freedom to discover the world around us. We used to meet with friends and decide our games. I remember when my mom said, “Come before it gets dark and let me know where you are going to be.” …That was all. We used to  play in empty lots, build toys and huts and made our small world out of what was available around us. At the age of 18 I was studying law, got tired of it and told my parents I wanted to have an adventure. They told me, “Why don’t you go to Israel?” (I was raised in Jewish family.) They threw a party for me and asked people to bring money. This is how traveling became my addiction.

What has been your most interesting international culinary adventure?

I believe every country has their own culinary delights, and I enjoy any  kind of food. Tapas in the Basque region of Spain is what I really enjoyed a lot.

Best travel advice? Forget who you are when visiting another country and immerse yourself in the culture. This will allow [you] to be open to the experience without being judgmental. Once we judge, we can’t love, and therefore, we can’t learn from others.

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