"lHrniinrryiriry
Around About
By Justine Weatlwrford
Everyone who ventured out In Oregon or nearby itatei was
delighted to have such typically Ideal weather for our
natlon'i 207th celebration of It independence. During my
weekend traveling, I managed to experience several brief
showers up In Central Washington State on Saturday, but
found all of Sunday and all of Monday Just great, ' '
This summer I am dedicating considerable time to three
of my grandsons, Last week I had the oldest one here, and
learned again how much food a six-foot-plus teenager can
consume. Wow! Early in August I hope to have a six-year-old
and an eight-year-old here together, and I expect that
together they will not need the amount of cooking, the gallons
of milk and ice cream, etc? that very large Scott went through
last week. '
Maybe you have noted that Congress lot serious just before
it went home for its July 4th holiday and passed resolutions,
designating July IS, next week Wednesday, as National Ice
Cream Day. Senator Huddleston, D. Ky., In introducing the
commemorative revolution, stated, "Ice cream has been
enjoyed by Americans throughout our nation's history. It is
said that George Washington enjoyed Ice cream so much that
he had Ice-cream-making equipment installed at Mount
Vernon. In 1904, at the St. Louis World's Fair, the Ice cream
cone was Introduced. Ice cream continues to be a favorite
dessert of many Americans. Last year alone, we consumed
more than three billion quarts of It."
Saturday morning, Ida Farra, my grandson, Scott
Haberlach, and I started on our trip to the Yakima Valley.
Our first and most exciting stop was at the beautiful, new
Chateau Ste. Michelle's River Ridge French Provincial
Winery at Patterson, Wash. We three joined a morning tour
group that was conducted through the modern, energy-efficient,
winery which cost more than $25 million, covers more
than nine acres and was built with the profits its parent
company, U.S. Tobacco of Connecticut, made on smokeless
tobacco.
The chateau building is very lovely. I was especially
thrilled by the four large French hand-made, all-wool
tapestries hanging in its great entrance hall. Although the
above-ground rooms are elegant, the real money in the
building is underground where the wine making, storing and
aging take place. We, along with about eight other viewers,
were shown about the plant by a very knowledgeable young
woman who encouraged our questions. One of the facts that
interested me was that the imported oak corks used in each
bottle cost lots more than the bottles themselves. This winery
uses oak-bark corks from Spain and Portugal. They also
store much of their finished wine in imported oak cooperage.
After our educational tour we were taken into the tasting
room where we were given tastes of four of the finished
products. Because my grandson is only 15, he was given a
generous glass of St. Michelle grape juice, as were several
other young folks who accompanied their parents.
It was so pleasing to eat our in-car picnic lunch very close
to the chateau in spot where we had a beautiful view of the
Columbia River. Then we drove north on a much improved
state highway 221 Into Prosser where we stopped to visit at
Phil Blakney 's Drugstore. We heard about the fine progess of
the Blakney family members. Their daughter, Susan, and
her husband live very close to the chateau we had just visited
because he is in charge of the grape acreage for the winery.
Just as we parked beside Phil's store the town's fire
department went into action, and we could see crowds
gathering a few blocks away where a church was on fire, .
From Prosser we went north on the Interstate 82 to
Sunnyside where we left Ida to visit with her sisters. Scott
and I continued to Selah where his parents were waiting at
Karla'i home to take him back to the Seattle area. I then had
a lovely two-night stay with the Weaver family who showed
me so many interesting things in the Yakima vicinity. I
particularly enjoyed our Sunday drive through the North
Yakima River Cnayon up almost to Ellensburg. We saw
groups of vacationer floatiang down the river on rubber
boats, rafts and inner tubes.
Since this was my third trip around the Yakima Valley this
spring, I am beginning to feel very enthusiastic about that
area. Last Sunday and Monday, Mt. Adams was so clear and
imposing. We also had some glimpses of Mt. Rainier. The
whole, huge valley seems to be a most productive area. It is a
national center for the culture of hops and of asparagus and
has long been famous for its variety of fruits. Now the acres
of lovely vineyards are becoming a dominate feature. The
Ste. Michelle Vintners, Inc. operate three wineries, one at
Woodinville, one at Grandview and this newest one at
Paterson. The cellarmanter, John Falcone, at River Ridge
states that 12,000 to 14,000 tons of European wine grapes will
be crushed there th is fall. "At 180 gallons to the ton this
translates to two million, five hundred twenty thousand
gallons.
"In the lower levels of the chateau there are 192 steel tanks
which Include two 80,000 gallon ones and the rest are 3,000,
6,000 and 12,000 gallon tanks, which all together give the
Paterson River Ridge Winery a capacity for holding 1.4
million gallons of finished wines.
It is Interesting that the top winemaker at the new chateau
is Kay Simon, who began work there as assistant enologist In
1978 and moved up to the senior position. She Is a 1976
graduate in fermentation science from the University of
California at Davis. Her first job was with Italian Swiss
Colony Winery. Many women will be employed at the new
winery when processing and bottling begins there.
This exciting new agri-business operation is only about one
and one-half hour's drive from Heppner. I surely recommend
it as an interesting and beautiful place to visit.
Ida and I had a very warm, pleasant and rather uneventful
trip home on Monday. I left Selah soon after 9 a.m., gathered
Ida at Sunnyside about 10 a.m. and drove down the freeway
to the Trl-City area before noon. There we walked through
the Columbia Center and had our lunch before coming back
to Oregon. We stopped at Irrigon to check out a garage sale
and to investigate the apricot situation. We got back to
Heppner close to 4 p.m. because I had to stop driving several
times when I got feeling drowsy.
rHE LEXINGTON CHRISTIAN CHURCH
Present
Bhag wan Shroo Rajnoosh
'Fals o Prophet In the Desort'
July 10, 17, & 24 following 11a.m. worship service
Why Oregon ? What are their goals &
methods? What does Bible prophecy say?
How can use be protected from this
takeover of our land?
Where does the church stand?
Senior
News
Boiler tech departs on USS D ninth
Navv Boiler Technician Wil- During the deployment, hi
The Heppner (Jazette-Tlmes. Heppner, Oregon, Thursday, July 7, 1 981 THREE
A drill team of girls on roller
skates from llermlston will
perform at the Heppner Senior
Mealsite on Wednesday, July
1.1. following the noun meal.
About 11 girls ranging from 9
to 18 years old make up the
team.
Heppner seniors needing a
ride to the mealsite should call
Mary Nikander, 676 5571, to
make arrangements.
lone and Iexington resi
dents needing a ride to Hep
pner on Wednesdays are ask
ed to call Dot Halvorsen.
4227141. to make arrange
ments. Seniors attending the noon
meal at the mealsite are not
charged for transportation.
Those riding the bus from
lone, and who are over 60 and
do not attend the meal at the
mealsite are charged 75 cents
round trip. Cost for commu
ters under r0 is $1.50.
Ham W, Weatherford III, son
of Justine P. Weatherford and
the late W.W. Weatherford of
Heppner, recently-departed on
a deployment to the Western
Pacific.
He Is a crewmembcr aboard
the amphibious transport dock
ship USS Duluth. homeported
in Ran Diego. Calif.
unit will participate in various
training exorcises with other
7th Fleet Units and those of
allied nations,
Several Far Eastern port
visits arc scheduled.
Tlie Duluth is 570 feet long,
carries a crew of 473 and can
accommodate 930 combat
equipped troop.
"rr"
ATTENTION
CLASS OF '73
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ARE READY FOR PICK-UP AT
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V
Justin
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CHICKEN STRIPS
wmw aril
LEAH GROUND BEEF
ARMOUR VERIBEST m .
PORK STEAK B.OECU. .JL49
GROUND TURKEY o.o,.. 89c
TURKEY BREAST STEAK v2.69
CHICKEN BUN PATTIES r,o,s4.19
BULK PORK SAUSAGE rrr. , U.39
SLICED BACON as."-.. ,$1.69
BAR S FRANKS ,. 4.39
HAM SLICES ARMOUR, M-OI. MO IA. '2.59
CHICKEN FRANKS ssuas,...' 99
'2.99
J1.59
MINUTE MAID. REGULAR
LEMONADE CRYSTALS x.ioz:. ...... .
SMUOCERS 18-OZ
STRAWBERRY JAM
32-OZ.
DEL MONTE TOMATO CATSUP . . .$1.29
NABISCO WAVERLY WAFERS 99e
KRAFT VELVEETA SINGLES 1.89
1B-OZ. CEREAL mm
BIG G CHEERIOS $1.75
31 B
MJS COFFEE ...s6.99
FRUIT FRESH $2.i9
FRENCH'S MUSTARD 89
QUART SIZE, 25 COUNT ,m mm
DOW ZIPLOC BAGS $1.35
3 5 LB. DRY CAT FOOD t
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WESTERN FAMILY
22.5-02.
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ENGLISH MUFFINS 59'
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MSI
VPSy CUT CORN,
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SNOW CROP'12-OZ
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TATER TOTS o '1.19
FRESH
TOMATOES
SALAD
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PEACHES
FRESH &
DELICIOUS
? LB.
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WALLA WALLA
sweet onions
FLAVORFUL FRESH
MUSHROOMS
WASHINGTON OROWN
GREEN CABBAGE
5 LBS.1
,$1.69
UAMM WW J
w SENSODYNE $0 70
IJT TOOTHPASTE, 34-OZ fmu I V
COLGATE.,, a SI AR
TOOTHPASTE. A A-D7 A W W
mT - mS
TOOTHBRUSH $1 59
rAI R AT EA. w w
HEAD & CHEST $? 7Q
12-CAPS m w
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COTTAGE CHEESE
DARIGOLD, SMALL CURD.
LARGE CURD. TRIM, 18-OZ.
CHOCOLATE, CHOCOLATE SWIRL, 12 CT.
JELL O PUDDING POPS . $2.19
DARIGOLD WHIPPING CREAF.l 99c
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