Havin’ Fun Team: Garry Heilman & Kay Warneke (standing); Spencer Hatton & Jeff Widdows (kneeling)

A Sept. 9 golf tournament was held at Apple Tree Golf Course to raise funds for programs at EnTrust Community Services. Organized by Tom Sauve, an EnTrust Board member, the day had a Hawaiian theme and was followed by a buffet dinner at Apple Tree Grill. EnTrust is a nonprofit organization that serves adults with disabilities in the Yakima area through employment, education and health services programs.

Ryan Clark and Tim Andis display a few of their custom Liberty Bottles. Photo by Jennifer Dagdagan.

By Heather Caro

What can a water bottle hold?

If it’s crafted by Liberty Bottleworks, a new manufacturing company based in Union Gap, a bottle can hold more than just 24 or 32 ounces. It can hold vision, work ethic and art.

But then, these aren’t your average water bottles.

Liberty Bottleworks is the brainchild of Yakima resident Tim Andis, 40, who once worked for a high-end outdoor equipment supply company. While filling retail needs for companies such as REI, Andis often received requests for aluminum water bottles produced domestically, rather than shipped from manufacturing plants in Europe or China. But after an exhaustive search, Andis found that no such product existed.

Understanding the demand for American-made bottles, Andis enlisted the help of longtime business partner Ryan Clark, 35, and with private capital, the pair set out on a novel manufacturing venture: Liberty Bottleworks.

Their goal was lofty: to produce bottles while keeping every part of production in the U.S., and local if possible. Thus all machinery and products had to be American-made. When they found some machinery didn’t exist, they had it custom built. One Liberty machine – the “body maker,” which is used in the first stage of bottle production – has only one twin, and it’s used to fabricate missiles for the U.S. government.

What’s more, the duo committed to using sustainable manufacturing techniques. The “green” company uses 100 percent recycled aluminum to produce its bottles, which retail for $16 and $18. The bottles are BPA-free; Bisphenol A is a controversial chemical used in the manufacture of containers.

Last year, in the midst of the national recession, Liberty began production at a Union Gap warehouse once occupied by Western RV. To much acclaim, Liberty rolled out its first bottle in October and quickly secured big-name retailers such as REI, Whole Foods Market and Amazon and is also available at Yakima’s Sporthaus.

And against economic odds, they continue to grow.

Today, Liberty Bottleworks has more than 50 employees, many of whom were unemployed. Clark believes that a “bootstrap” work ethic reminiscent of glory days in American manufacturing is essential to the country’s economic recovery — and a key to Liberty’s success.

One of Liberty's employees prepares bottles at the plant in Union Gap.

“It’s not about swapping jobs, it’s about making jobs,” he says. “Water bottles are a vehicle for us to do that.”

But, innovation aside, what most consumers notice first about a Liberty bottle is the artwork.

The custom bottles are digitally printed with art commissioned by often little-known artists from across the country, and each bottle is stamped with Liberty’s “Made in America” insignia. And through Liberty’s Artist Program, 1 percent of all bottle proceeds go to benefit the nonprofit organization of each artist’s choice.

“It’s not by people from the office who just crank out artwork,” explains Clark. “It’s the most relevant art we can have.”

The result is colorful art as varied as the artists who create it — and from sometimes surprising sources.

In fact, when the Liberty design crew wanted to add a line of popular graffiti-inspired bottles to their collection, they decided to look in their own backyard.

“We wanted to impact kids,” says Clark, whose search for a local graffiti artist eventually led to Stanton Academy, an alternative high school in the Yakima School District. Eugene Holmes, Stanton’s Graphics Design instructor, put Liberty in contact with two talented students – Angel Cornejo, 17, and Bernardo Barragan, 18. Cornejo was often quiet and withdrawn in class and Barragan admits he once was in trouble with the law for choosing a less-than-ideal canvas for his art. But through Stanton’s Graphics Design course, the two found a productive outlet for their art and eventually began to excel.

Angel Cornejo (L) and Bernardo Barragan designed the Graffiti Kids line of LIberty Bottles.

With guidance from Ricky Pond, Liberty’s art director, the students submitted 12 designs for the bottles, of which six were chosen for production.

Barragon hopes to continue his artwork and possibly design a clothing line someday. “When you have a passion for something, you have to keep going at it,” he says with a grin.

Barragon’s and Cornejo’s line, Graffiti Kids, is featured in the 2011/2012 Liberty Bottleworks catalog. A percentage of proceeds from their bottle sales will go toward providing art supplies for Stanton Academy.

Liberty remains modest about the company’s effect on the community.

“We are nothing more than a little pebble — we’re pretty real about that,” says Clark.

But while Liberty Bottleworks may still be a “little pebble,” its inventive business model continues to create big ripples locally and beyond.

What we love about Liberty Bottleworks

If Liberty Bottleworks hasn’t yet made it on your “reasons to love Yakima” radar, be sure to put them front and center. The dynamic local company is creating a national buzz with distinctive bottles and vintage American values. Here are few reasons to make one your own.

•The “Click” Top – The quarter-turn top takes a little getting used to, but once you do there is no going back. It even passed our exclusive “accidently-packed-upside-down-in-a-backpack-without-spilling-a-drop” test with flying colors.

•Not just another pretty face – Liberty bottles sport commissioned artwork by artists across the country – some of them local – through the Artist Program. Featured artists receive a cut from bottle sales and an additional 1percent of proceeds go toward a nonprofit organization of the artist’s choice. Organizations such as Cowiche Canyon Conservancy, National Park Service and The Conservation Alliance are among the organizations that benefit from bottle sales.

•Made in the USA – Union Gap, to be precise. Liberty produces the only aluminum bottles made in the United States – and they’re more than a little proud of that fact. The insignia and company values herald back to the golden years of American manufacturing and a “bootstrap” work ethic.

•Drink responsibly – Made from 100 percent recycled aluminum, these bottles are also recyclable. And bottles that don’t meet production-line standards are either recycled or donated to the relief effort in Haiti.

•Safe Sipping – Liberty bottles are nontoxic and BPA-free. They are also lined with a flexible coating that binds to aluminum to avoid metal leaching and won’t chip or flake off – which means they are also dishwasher safe for easy clean up.

Liberty Bottleworks • Libertybottles.com

When it comes to entertaining, green is the new black.  And recycling vintage buttons into glam napkin holders (like these creative pieces by local artist Robbie Bustos) may be an easy way to cut costs and customize your table.  Here’s how to get the look.

Vintage buttons and craft wire are all that is needed to create eco-glam napkin rings like these.

Step 1.  Get the goods.

12-gauge jewelry wire, a pair of pliers, super glue and a collection of vintage buttons are all you need to get started.

2.  String it up

Thread the wire through your button and secure with a dab of superglue.

3.  Finishing Touches

Choose your length of wire and with pliers curl wire ends. Then simply mold wire into a loop large enough to thread desired napkin through.

Delicate wire tendrils add a finishing touch to eco-glam napkin rings.

Want to see more by Robbie Bustos?  Check out her website at RubyVegasDesigns.com

Green entertaining can be glam - and it's easy to do.

By Heather Caro

Photos By Jennifer Dagdagan

When it comes to entertaining, green is the new black.  But being environmentally conscious does not mean guests must suffer through bland food and brown recycled napkins.  Green entertaining can be glam – and it’s easy to do.  Here are a few of our favorite eco-taining tips to help inspire spring revelry that’s easy on the earth.

Resolve

Green entertaining may take a little extra planning but the results are well worth the effort.  Consider hosting an outdoor event during daylight hours to save electricity. And even invites can be green when you use on of the numerous online announcement sites for creating online invitations delivered to guests inboxes – without the postage. Try paperlesspost.com for contemporary styles and adorable (virtual) envelopes.

Re-Claim

Old meets new with outdoor furniture made from reclaimed wood – like this custom cedar set from The Pine Shop in Yakima. The Pine Shop also carries a large selection of reclaimed wood for DIY projects – as well as eco-friendly finishes.

Pine Shop

302 S. 1st Street Yakima, WA

509-452-8247

pineshopyakima.com

Re-Use

When it comes to green entertaining, a good rule of thumb is to use what you have and borrow what you don’t. Search your cupboards and ask around before running to the store – chances are a friend or family member has a few extra napkins or vintage silverware they aren’t using.

Use what you have and borrow what you don't.

Re-New

Take inspiration from your surroundings when designing an eco-friendly tablescape. Simple blooms make a dramatic impact when displayed in a collection of vintage milk glass vases (these were a thrift store find at 50 cents each).

Re-Purpose

Be creative with place settings. Canning jars used for drinking (or even wine) glasses can be charming additions – and may already be on hand.

Recycle

Vintage scraps of fabric can find new life when stitched together into a table runner like this one made by Sue Stokes from repurposed cloth napkins and sheets.  Make your own or pick on up at The Pine Shop.  Prices start at $25.

Tie one on with these creative napkin holders made by local artist Robbie Bustos from vintage buttons and craft wire. Pick up a few from her website rubyvegasdesign.com – or make some yourself. Find DIY instructions at yakimamagazine.com.

Not only are local foods fresher, buying them supports Valley farmers and creates less of an environmental impact.

Refresh

One of the easiest ways to go green when entertaining is by selecting a menu filled with seasonal, locally grown foods.  Not only are local foods fresher, buying them supports Valley farmers and creates less of an environmental impact (no need for energy consuming shipping).  Culinary delights such as organic lamb and veggies can easily be found locally.  Don’t feel like cooking?  Yakima is home to many eateries that strive to incorporate local produce, such as Derrin Davis from Waterfire catering.  By using fresh produce and seasonal menu items – like these pictured – Davis says he “maintains a commitment to sustainability”.

Find recipes for Fleur d’ Sal Roasted Lamb and Blueberry Cheesecake with Late Harvest Riesling Blueberry Gelee online at yakimamagazine.com

Photo by Courtney Crutcher

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

I first read Paul Gregutt’s Washington Wine and Wineries: The Essential Guide, 1st edition in September, 2008. Barb and I had moved to Washington in July, 2008 and on finding this book, I knew I had to have it to navigate through Washington Wine Country since Washington wine was just becoming a consuming passion of mine at that time. Barb bought me the book for my birthday and I consumed it cover to cover immediately, have kept it, and treated it as a reference text ever since. Whenever I taste or try a new Washington winery, now closing in on 200 wineries for us, I refer to Mr. Gregutt’s notes and rankings of the wines, wineries, vineyards, etc… Sometimes I agree with the opinions given, sometimes I don’t, but I have always found what Paul had to say interesting and his writing style is so readable that even this sometimes dense text, on a perhaps mundane subject, comes alive.

As I previously mentioned, at the Wine Blogger’s Conference a month ago in Walla Walla, I scooped up an advance copy of the Second Edition of this book for review. I was pretty excited about it and enjoyed reading the book over the past month, mainly looking for changes from the first edition, but also trying to maintain a first time reader’s view. Since I’m not a first-time reader or even a new explorer of Washington’s wines, I think it’s interesting to see how I now view this work.

This Second Edition carries all of the same positive notes of the first. The writing style is still exceptionally readable, and the depth of knowledge of Washington and its wines is impressive. The fact that this second edition comes so close behind the first, less than five years, is explained well and the book truly does stand on its own as a significant work. Of course, much of the material is taken from the first edition, but the new reader, or even a reader of the first edition, can learn vast amounts of information by reading this book.

The expanded section on Washington’s Top Vineyards (now twenty vs. ten in the first edition), I think, is well chosen and reflects the positive growth many others have observed in the quality of the fruit being produced in a large and growing number of Washington’s vineyards. I certainly don’t have much of a historical perspective on Washington State, but the history of the state’s federally-designated American Viticultrual Areas, or AVA’s, and possible future developments in some of the key wine regions of the state are also an updated and fair assessment in my view.

All that said, there are some issues I have with this edition and the book in general that I think make it hard for the book to support its subtitle “The Essential Guide”. It is true that this could certainly be Mr. Gregutt’s essential guide, or “A Guide” but I think there are a number of flaws in his method and in this book that make it hard for the wine community of Washington in general to accept this book as the end-all-be-all of Washington wine books. That, to me, is what “essential” means, a complete review of everything worth reviewing on a particular topic, in this case Washington’s wines and wineries.

Most of us can appreciate activities for the whole family, which is why I love the Outdoor Summer Cinema, which features fairly new, and favored movies in Yakima’s lovely parks. Throughout mid-August, movies are playing at various parks around town on a large inflatable screen, with a theater-quality sound system. This Friday, “Monsters vs. Aliens” will be shown at Randall Park, and will begin at about 8:30PM. You are welcome to bring your lawn chairs, blankets, snacks, and friends. Admission is a canned good, which goes to Northwest Harvest; can’t get much better than that.

Fri. July 23 – Monsters vs. Aliens (PG) Randall Park
Sun. July 25 – Raiders of the Lost Arc(PG) Gilbert Park
Fri. July 30 – Where The Wild Things Are(PG) Randall Park
Sun. August 1 – Curious George(G) Gilbert Park
Sat. August 7 – The Karate Kid (PG) Sarg Hubbard Park
Sun. August 8 – Twilight: New Moon(PG 13) Gilbert Park
Fri. August 13 – Cloudy w/a Chance of Meatballs(PG) Randall Park
Sun. August 15 – The Muppets Take Manhattan(G) Gilbert Park

 My brain is on sensory overload (so this blog may be a little disjointed) and I have been described by Barb as a (really big) kid on Christmas morning.  The presents keep coming for two more days though so there will lots more to absorb. 

So far, my highlights have been meeting some great bloggers and industry folks from all over the U.S. and the world, Argentina, Spain, Australia, South Africa, and Georgia (actually I think they were from the state, not the country).  Barb and I even met a very nice young lady from Tennessee who now lives in New York and works for Rias Baixas Wines, a Spanish wine distributor.  Chandni seemed quite distressed that she now has to wear shoes.

Also a highlight from Thursday was meeting Dick Boushey, Joe Hattrup, Wade Wolfe, and Hugh Shiels for the first time, all top notch wine growers from the Yak.  Matt Rawn from Copeland (and Two Mountain) was there too, and while he grows great fruit too, he’s more like an old friend to us by now.  I’ll take my time writing about those experiences and the wines these other vineyards and wineries have produced in the near future.   Another neat experience was meeting Becky Yeaman (Wade’s wife) of Thurston Wolfe and finding the inspiration for Sweet Rebecca, which by chance we had just drank the prior night as our dessert.  An adorable name for a wine and the namesake was just as nice.  I need to learn more about Wade and Becky and I’ll seek them out this summer after the hubbub has died down a bit.

I’ve traded away most of my Let’s Make a Deal wine and have gotten some great wines from Canada and California in return, with more pledged to be on the way.  I also brought over about a half case of other wines that I’ll barter with over the next couple of days.  Anybody here who wants some, look me up, Twitter @yakyakwine.  What I have left are Syncline Cuvee Elena from the Gorge, Severino Red Wine from the Yak, White Heron Rousanne from Quincy, and Pangaea Cab Sauv from Horse Heaven Hills.  Other than the Syncline, I’d imagine the other wines aren’t available outside Washington and they’re all nice juice and I’m anxious to trade for juice from anywhere.  Even California.

The Walla Walla highlights have been many but my favorite so far is meeting Dana Dibble of Riverhaven Cellars.  Dana is the vineyard owner and grower of some truly nice Syrah and Cabernet Sauvignon.  He also grows some other important fruit and I asked him to sign my bottle as Prune Grower.  He happily obliged and we had a really nice conversation about the difference between plums and prunes, which before yesterday I always thought were the same thing.   Funny though, after drinking Dana’s wines, Barb and I both had to make a beeline for the restroom.

 Cleaned out and ready to go, there will be more later from The Walla.  Nah, that doesn’t have the same ring as The Yak.

Hula Hooping women of wonder...

Totally mesmerising...the beautiful belly dancers

Cheetah girls...these little ones were just chilling in their wagon. So cute

After the parade, we went to the most glorious place ever, Ray’s Boathouse.  Sablefish, Amazingly presented, and SO colorful.

What a beautiful place to eat.

Last but not least..my favorite thing ever, Vintage trailers.  I will have to describe in another post how dear these little tin treasures are to my heart.  I am a sucker for all things old, but pretty and shiny and old, with sweet banana seat bikes parked out front with scalloped canopies protecting the inhabitants from the harsh sun..(or in this case, torrential downpours..)  Thank you city of Roslyn for putting on such a wonderful exhibition- next year I hope all the trailers can make it, including my own little trailer who is getting her TLC right now.  Here is a feast for your Mid-Century love fest …and these are just the outsides. I will let you just imagine the insides. My camera could not do justice.  Enjoy!

Lo and behold the "Pleasure Craft" Be still my heart.The banana seat gods are smiling down on this one...

The precious pink-ness...

brown and cream trailer, hot pink metal patio chairs..oh and a ray of sunlight streaming into my photo. sigh.

wonderfully grungy outside, and the engine was GLEAMING..this old car towed a huge airstream-like trailer

I call this the Purple People Eater…:)

Have a colorful rest of your week…Cheers…:)