the scene - january 2014

2 THE scene JANUARY 2014 TheEastsideScene.com

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INSIDE STORY JANUARY 2014 THE scene 3

PublisherWilliam Shaw

Managing EditorCraig Groshart

Contributing WritersLinda Ball, Rose Dennis, Brandon Macz,Kelly Montgomery, Daniel Nash, Heija Nunn, Josh Suman

Design and Layout Tek Chai, Daniel Nash

AdvertisingAdvertising 425.453.4270

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Follow us on Twitter@bellevuescene

A publication of

A NEW YEARThe Scene

and Timi Gustafson look

at New Year’s Resolutions04

FOODBellevue restaurants share comfort food recipes 06

LIFESTYLESRose Dennis on

who was notable in December.07

GO HAWKSBellevue business owner turns Porsche into custom celebration of Hawks, 12th Man 08

LAUGHSSNL player

Brooks Wheelan coming to Parlor

Live with own brand of comedy09

LARISSA LONGLinda Ball interviews Mrs. Bellevue America. 10

THE scene is a publication of Sound Publishing, Inc.

2700 Richards Rd. Suite 201, Bellevue WA, 98005.

425.453.4270

I grew up swimming in the saltwater of Puget Sound and in the kidney-bean shaped cement puddle in the backyard of the house my mother rented. I

never use an umbrella and I am on a first name basis with city of Bellevue utili-ties employees including my favorite, Maria, the world’s most delight-ful meter reader — even when she is delivering a shut-off notice. I have watched every episode of Gilligan’s Island and my favorite Bible story was Jonah and The Whale.

Yes, I am a big fan of water, although I don’t drink enough. I do try hard to appreciate the stunning vistas that sur-round us. This past week

has reminded me that with great beauty comes great power, and the awesome forces of nature are capable of delivering far more than a pretty view as I first learned from The Poseidon Adventure.

We have a long driveway. A depressingly vast swathe

of asphalt that camouflages a myriad expensive poten-tial malfunctions. The day we brought Sistafoo home from the hospital we unknowingly drove over the saint who was trying to get the water back on after our first leak. Since then we have had two more leaks, acciden-tal shearing of both the underground phone line and the cable line right when Oprah was trying to call, and a sprinkler valve failure.

I thought we had paid our fair share until my friendly neighborhood meter reader hand delivered a High Water Consumption Notice a.k.a. A Very Bad Thing. I checked the toilets. Naturally, the odd-sized, expensive, bisque-colored toilet was (is) leaking, but when I turned off the water to the house the meter kept flipping which meant we had two leaks, but it was so tiny, I thought.

So I took my time researching toilets and kept for-getting to call the expensive Underground Detection Services guys (note: Santa, please bring me a divin-ing rod for Christmas, also a business license so I can give them a run for my money), until the night before Thanksgiving when I noticed a wet patch in the middle of the dry driveway. Uh oh.

On Monday our driveway was marked with a giant X. I asked Facebook for plumber recommendations and started calling around. On Tuesday, Russell of

Cahill Plumbing arrived with an optimistic attitude and a spring in his step. Five hours later he was a little less smiley, thigh deep in a six-foot hole and suggesting we bag the repair and run a new line. Fortunately, three more hours of digging and a pump later, he found and repaired the leak. Hooray.

He cleaned up and filled the hole on Wednesday. On Thursday I started looking for asphalt repair

people while also preparing for imminent checking account doom because the “service line WILL need to be replaced.”

On Friday I came home to find Maria at the base of my driveway scratching her head and squinting at the maze of graffiti lines along the driveway while she congratulated me on my NO MOVEMENT meter.

On Saturday I received Russell’s bill, and felt com-fortable dishing out plumbing advice to Facebook friends with burst pipes.

On Sunday, presumably to protest questionable calls by the ref, a perfectly reasonable copper pipe in the garage burst into an icy rage, showering some very cool things with very cold water.

I hit redial for the plumber.And on Monday, after the kids left for school, I re-

membered what we all forgot when the plumbers were here; the upstairs toilet is broken.

Fortunately I have people, water people.

Follow Heija on Twitter (@Heija), friend her on Face-book or silently judge her life at her blog � e Worst Mother in the World (www.Heija.com).

Water, water everywhere

loud

& a

bout

HEIJA NUNN

4 THE scene JANUARY 2014 NEW YEAR’S RESOLUTIONS

BY TIMI GUSTAFSON, RD

Making New Year’s resolutions is a time-honored, albeit tiring, custom. It basically forces you to admit you were wrong to indulge over the holidays, and that you must now atone for your bad deeds. Not much fun in that, is there?

Still, the scale doesn’t lie. So, what can you do other than change your “evil” ways?

� ere is no point in chastising yourself. In all likelihood, you’ve been here before, perhaps several times. Maybe you re-member how you managed to turn things around the last time, and chances are it will work for you again. On the other hand, it would be nice, and also healthier, if you

could avoid the notorious yo-yo e� ects of your weight control e� orts once and for all.

Before you look for the next fad diet, imagine yourself as the person you truly want to be — a con� dent, healthy person that isn’t plagued by regret or self-destruc-tive behavior.

It doesn’t matter what kind of weight loss method you choose, as long as your food intake is less than what you burn o� . A daily 500-calorie de� cit will allow you to shed about a pound a week. Replace the junk with more nutritious foods, add regular exercise and you are on your way.

Beyond that, be patient. Changing your eating and lifestyle habits puts you in a stage of transition. It will take some time to become used to a new routine. Tempta-tions are rampant, and feeling deprived or punished doesn’t help you stay the course.

Believe it or not, it also matters greatly what you are communicating to your metab-olism: Is the change in your behavior for real

and will it last, or is it short-lived? Quick-� x diet programs are notorious for messing up people’s metabolism — they are too short-termed for your system to catch up.

No commercially available weight loss plan is designed just for you. You’re basi-cally asked to follow other people’s recom-mendations based on their experiences, which may or may not apply to you.

Trust in your body’s wisdom. Listen to it and how it signals its needs to you. For instance, you may have the urge to snack, but you may also ask yourself, Am I really hungry? Or, What healthier food would sat-isfy my desire for something sweet or salty?

Knowing your weaknesses, you can also avoid setting yourself up for failure. For ex-ample, by circumventing certain aisles in the supermarket or by stocking up on healthy items only. Examine your daily routines and habits, and question which ones are impor-tant and which ones have crept in over time without much notice.

Make sure you understand that choos-ing a healthier diet and lifestyle is not something you just do in one step. It is an ongoing process where you — and only you — set priorities and values for yourself

and pursue them in a manner that is right for you.

Once you have identi� ed what got you o� course in the � rst place, you can take stock and make changes — if necessary one or two at a time. Don’t overwhelm yourself with a lot of dos and don’ts. Be realistic. Even your less-than-perfect habits once materialized for a reason.

If other components in your life can’t be altered — say, you travel a great deal and are forced to eat out a lot, or you can’t � nd ap-propriate outlets for exercising — you may have to be at bit creative to keep yourself on the right path. Identify new opportunities and remove as many obstacles as you can.

In any case, always stay focused on the larger picture and go about your goals with su� cient determination but also with the necessary patience and forgiveness.

Happy New Year!Timi Gustafson is the author of “� e

Healthy Diner – How to Eat Right and Still Have Fun,” which is available at local bookstores, at Amazon.com and at her blog, TimiGustafson.com. You can follow Timi on Twitter @TimiGustafsonRD, on Facebook, Google+ and Pinterest.

BY KELLY MONTGOMERY AND DANIEL NASH

New Year’s resolutions. One word: stupid. If you really want to accomplish something, why not make it a goal when you think of it? Why does personal change have to come at an arbitrary turn of the calendar? � e truth is, you don’t have to wait until Jan. 1 to become a better ver-sion of yourself. But, for many, the symbolic fresh start is a convenient motivator.

With that in mind, here are some tips to help you see your goal through to 2015:

QUIT SMOKINGWhether your habit is a pack a week or three packs a

day, quitting tobacco is one of the most di� cult things a smoker can do.

If you like to live on the bleeding edge of technology, the proliferation of eCigarettes may be an attractive stepping stone to a smoke-free life. � e devices — which vary in size from cigarette to fountain pen — use a battery heater to deliver a nicotine liquid as a scentless vapor. � e lack of burning plant matter has led some to use the eCigarette as a healthier alternative to smoking, though the Food and Drug Administration has not evaluated the gadgets’ e� cacy.

If you’re looking to leave nicotine behind for good, you may need someone rooting for you. � e American Cancer Society’s Quit For Life program hooks its clients up with a trained Quit Coach, a tailored quit plan and, in some cases, inclusive nicotine substitutions.

Hunger games

Eatin

g He

alth

y

Make your New Year’s Resolutions stick

BECOME A ‘YES MAN’We all know it’s much easier to say “no” to things than it

is to say “yes.” But every time you deny an experience, you could be missing out on your life. Stop making excuses as to why you SHOULDN’T do things, and focus on why you SHOULD. What do you have to lose? You’re not going to make any memories, or good ones that is, sitting on the couch watching Frasier with your cat. A friend asks you to go out? Do it! Someone mentions a volunteer opportunity? Go for it. You’d be amazed at how much satisfaction you can get from being an adventurer and staying busy.

MEET NEW PEOPLEWhether it’s through a dating website or Facebook,

there are plenty of ways to branch out and meet new people. � ere’s Meetup.com, a group site where you can � nd people with similar interests and plan fun activities, while OkCupid.com is a fun, youthful dating site where you can specify what type of relationship you’re looking for. � ese sites, among others, o� er opportunities to date, hang out, party, volunteer or play sports. Whatever your fancy, make it a point to meet new people within your groups. Every friend you have, you had to meet. How’d you do it? � ere are plenty of opportunities to welcome new faces into your world.

BE AN ACCOMPLISHERLet’s get real: You may very well fail at one or all of your

New Year’s resolutions. And you may feel pretty lousy about it.

How about this? Don’t. � ere’s a world of di� erence between failing and being a failure.

Instead of making a New Year’s resolution list, make a goal list. Separate it by month and add goals as you think of them. You’ll track your expectations more realistically, on your own schedule.

Many people fail to stick to their resolutions. You may be one of them, but you don’t have to beat yourself up over it. Set your goal aside for awhile — not abandoning it, just sitting on it. If it still seems important to you come April, try again; time waits for no one.

TheEastsideScene.com JANUARY 2014 THE scene 5

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New experiences, new people— new adventures just for you.

6 THE scene JANUARY 2014 FOOD

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When the weather outside is frightful, more o�en than not,

people will o�en turn to comfort food to warm their holiday spirits. �ese recipe remedies are provided by Bel-levue restauranteurs who know a little something about comfort.

�e Morning A�er Burger: Tap House Grill

Ingredients:1 burger bun — buttered and toasted1 burger patty (8 ounce.)2 slices applewood smoked bacon1 1/2 ounces of Gruyere Swiss cheese3 ounces caramelized Cipollini onions1 fried egg1 ounce chipotle aioli1/4 ounce baby arugulaPreparation:Toast bun on grill top until golden

brown; do not �ip on top of bun. Season burger with salt and pepper and broil to 165 degrees. On bottom bun, spread the chipotle aioli and place the burger on top. �en add the arugula on top of the burger. Next add Gruyere cheese. Top with Cipollini onions and fried egg. Skewer with steak knife making sure not to break the yolk.

Chestnut Chicken: 520 Bar and GrillIngredients:1/2 cup ginger, minced1/2 cup garlic, minced2 cups teriyaki sauce

2 tablespoons sesame oil1 cup sugarChickenBaconRomaine lettucePreparation: Whisk the above ingredients together to

combine until sugar dissolves. Cut chicken into cubes and marinate for at least two hours. Take one piece of chicken and wrap in a half piece of bacon along with one water chestnut. �en bake for approxi-mately 14 minutes or until bacon is crispy. Remove from the oven and top with a teriyaki glaze and sesame seeds. Serve with a ramekin of hot Sriracha sauce and sweet �ai chili sauce.

Grilled Cheeses: Tap House GrillSouth of the Border: Combine

jalapeño juice (to taste) with real butter and spread evenly on artisan sourdough. Pile on 2-3 slices of cheddar cheese, fresh avocado slices and your choice of black bean salsa. Grill evenly on both sides until cheese is melted.

Triple Cheese: Spread bacon grease evenly on artisan sourdough, pile high with smoked gouda, cheddar and mon-terey jack cheeses, bacon bits and sautéed onions (sautee onions in olive olive oil, salt and pepper). Grill evenly on both sides

until cheese is melted.Caprese: Spread bacon grease evenly

on artisan sourdough, pile high with dill havarti cheese, mozzarella cheese, fresh tomato, fresh basil slices, 3-4 slices of pancetta and drizzle with balsamic dress-ing. Grill evenly on both sides until cheese is melted.

�e Poblano: Spread bacon grease evenly on artisan sourdough, pile high with pepper jack cheese, chipotle balsamic mayo (mix chipotle tobasco or chipotle �avoring with mayo and balsamic vinegar to taste), poblano peppers and grilled red onions. Grill evenly on both sides until cheese is melted.

Chocolate Mint Fondue: �e Melting Pot

Ingredients:12 ounces dark chocolate, �nely

chopped1/2 cup heavy cream4 ounces dark chocolate, �nely chopped3 tablespoons crème de menthe or mint

chocolate liqueurPreparation:Combine the chocolate and cream in

the top of a double boiler set over sim-mering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Add the liqueur and stir gently to combine. Keep fondue warm over low heat. Serves 4-6.

cold days

warm comfort

The Morning After Burger

LIFESTYLES JANUARY 2014 THE scene 7

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companyIn good

BY ROSE DENNIS

More than $1 million was raised for the Provi-dence Senior and Com-munity Services, which provides health care, housing and supportive services to people in the Puget Sound. Puppet Christmas Tree, designed by Cheryl, Mia and Zoe Papadakis, along with � eater Architect Amy Janof, sold for $37,500. 1. Sarah Dyan Cox and Laura Oberto. 2. Majdi and Dana Daher, Denali Advanced Integration, Presenting Gala Spon-sor 3. John and Diane Sabey with their son Jack. —Team Photogenic

3

1

Patrons generously held up their bid cards Dec. 7, raising $4.6 million for Help the Hutch. � e money will assist Fred Hutch scientists and doctors in � nding new cures in � ghting cancer. � e highest live auction package was a science and safari adventure for four, which sold for $33,000. � e winning patrons will visit Fred Hutch's new state of the art labora-tory in Cape Town and learn about the next phase in HIV vaccine trials. � e Hutch also is determined to � nd the cure for HIV. � en the winning bidders are o� to the Madikwe Game Reserve for a four-day safari. 4. Doug Walker, Ed Fritzky and Larry Corey 5. Christine and Michael Gregoire 6. Jim and Jan Sinegal. —Team Photogenic

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8 the scene January 2014 feature story

By josh suman

‘hawk flagfly

Letting his

Few elements of local culture unify the masses like the Seattle Seahawks.

The local NFL franchise, one that currently holds the top spot in the conference and looks primed for a Super Bowl run, has a special place in the hearts and minds of The 12th Man.

For J. DeBruler, that place is behind the wheel. The owner of Accutint, a custom window tinting,

detailing and clear film application specialist in Bellevue, DeBruler does not have Seahawks fandom running through his veins.

In fact, he has never even been to a game. But that didn’t stop him from giving his Porsche

997 Turbo a one-of-a-kind Seahawks makeover any fan could appreciate.

“I guess I was a fair-weather fan,” DeBruler said, noting he began to pay more attention to the team as it blossomed under head coach Pete Carroll in recent years. “I enjoy watching and I’ve been impressed with what I’ve seen in terms of the camaraderie.”

The customization of the black exterior began with a pair of vinyl racing stripes, in neon green, before one of his staff members upped the ante.

“My vinyl guy came out an hour or so later, and told me to take a look at my car,” DeBruler said, before offering his colorful reply. “ ‘What the hell did you do to my fender?’ ”

The initial shock of a Seahawks green fender didn’t last long.

After driving the car for a couple of days, DeBruler said he had the inspiration for turning the car into a full-fledged tribute to the team, franchise and perhaps most importantly, its fans.

Along with green front fenders, the car has a “12” on the hood, Seahawks logos on the doors and “GO HAWKS” on the back bumper with a design matching the Native American motif on the team’s jersey collar and pants.

He took the car into Seattle the following Sunday and parked near the hoards of fans to gauge their

interest. To his surprise, the reaction was universal excitement.

“I was kind of embarrassed,” he said. “Then I saw the smiles on their faces.”

While he began the trip behind darkly tinted windows, DeBruler said it wasn’t long before he was rolling around the stadium, catching stares and hearing cheers from fans waiting in lines outside eateries and pubs.

“This is what this is all about,” he said. “People

having fun.” Several members of the team are customers at

Accutint and after DeBruler reached out, he was invited to the players parking lot before a practice, where he gathered signatures from a host of players and even general manager John Schneider and head coach Pete Carroll.

“Russell Wilson was already there,” he said, noting the quarterback’s meticulous and already legendary work ethic. “It’s a fun thing to do. It’s all about The 12th Man and the Seahawks.”

With a unique and evolving place in the fan culture of the city’s most prized professional franchise, along with a customized Porsche that screams 12th Man from front to back, DeBruler said he believes he is in it for the long haul.

“The whole story is still evolving,” he said. “It is a great way to show loyalty to the team, The 12th Man and the whole city.”

final stats from the 12th man drivetime on the road: eight and a half dayshours behind the wheel: 85.2miles driven: 4,633average mph: 55

Napa Valley coming to Washington stateBy andy Perdue

Duckhorn Vineyards, one of Napa Valley’s premier winer-ies, is coming to Washington. The St. Helena, Calif., winery will launch a Cabernet Sauvignon-focused winery using grapes from Red Mountain and release a Cabernet Sauvi-gnon from the 2012 vintage around Labor Day 2014.

The yet-to-be-named Red Mountain winery will be Duckhorn’s first venture outside of Northern California. “Our roots will always be Napa Valley — that’s critical to our success,” said Carol Reber, chief marketing and business development officer for Duckhorn. “But we like to explore new regions. There’s no question that the wines in Washington are spectacular. We are particularly intrigued by the Cabs from Red Mountain. Charlie Hoppes, owner and winemaker at Fidelitas Wines on Red Mountain, is pleased to see a winery with the reputation of Duckhorn come to Red Mountain. “I think it’s great that they want to come,” he said. “They only add credibility to the reputation of Red Moun-tain. When you have a premier winemaking company out of Napa coming here, it confirms what we’ve seen all along. It only enhances the reputation.”

Andy Perdue is editor of Great Northwest Wine, a news and information company. Learn more at www.greatnorth-westwine.com.

LAUGHS JANUARY 2014 THE scene 9

rooks Wheelan, 27, is an up-and-comer in the comedy world. Originally from Iowa, he spent the past half-decade playing stand-up shows in

Los Angeles, when he wasn’t at his day job as an engineer. In September, he was the last featured player named to the 39th season of Saturday Night Live, becoming part of one of the most signi� cant cast shake-ups in show history.

Wheelan spoke with � e Scene from the SNL set at 30 Rockefeller Plaza – in the middle of prep for the December episode with Paul Rudd – to talk about writing comedy and what it takes to be a young comedian:

SCENE: I’ve seen several of the sketches you’ve done so far for SNL. Your pest control sketch with Ed Norton was incredibly funny. Then I saw a video of your possum bit during a set at a PowerViolence show in Los Angeles. Did you borrow from that story for the sketch?

BROOKS WHEELAN: Yeah. I mean, I wrote it with two other writers on staff – Tim Robinson and Zach Kanin. But, yes, I put in the part about the possums. I think it’s just that I think possums are funny, so I put them into my comedy a lot.

SCENE: Do you frequently draw on your personal life for your comedy writing?

WHEELAN: Oh yeah. Almost all of my stand-up material has been about things that would happen to me. I don’t have, like, jokes that I tell in the traditional sense. It’s funny things from my life.

SCENE: You started performing stand-up as a teenager, but I saw that you earned your degree in biomedical engineering. How does that happen?

WHEELAN: I didn’t know what I wanted to do after college. And I had this girl I was dating who was studying to be an engineer, so I said “OK, me too!” I had started doing stand-up my freshman year of college and I � gured if I stuck with it, it would be a way for me to move to L.A. or New York.

SCENE: So you were working as an engineer then?

WHEELAN: Yeah, I still had my job in L.A. right up until I started here. I didn’t quit until I found out I had the SNL job.

SCENE: You were the � nal addition to SNL’s cast of featured players, after being named a writer the month before. What’s the audition process like, and what kind of pressure were you facing?

WHEELAN: You know, it was pretty cool. Each step of the way I thought it was pretty neat that I had gotten this far, so I didn’t put too much pressure on myself in that way. As far as the audition itself, they saw me perform in Montreal, then in L.A., and then I auditioned on the stage where they shoot the show in New York. It was all scary, but I tried to (minimize that).

SCENE: You studied improv at the Upright Citizens Brigade Theatre in L.A. Was that to learn more about another medium of comedy? Was it a career choice?

WHEELAN: It was really very much a matter of having friends who were doing it, and I decided to do it, too. It looked like fun, and it was.

SCENE: How does writing stand-up compare to writing sketch for a show like SNL?

WHEELAN: Well, I’m just a cast member right now to be clear, but the cast members are asked to write our own material each week. But stand-up is pretty different from other forms of comedy. In sketch, you � nd a premise and heighten and reach a resolution. Stand-up is more like, “this happened to me and here’s the funny way of telling it.” Sketch, to me, is more collaborative. I have more fun writing sketch. They’re different muscles, but they’re both equally funny, if that makes sense. I don’t think of one as being better than the other.

SCENE: Have you learned a lot about sketch on the show?

WHEELAN: Oh yeah, absolutely. It’s like boot camp for sketch writing. You write and you write every week. A lot of the sketches don’t get made and you have to keep moving forward. It’s a great experience.

SCENE: What outlets did you write for before SNL?

WHEELAN: I � lmed sketches with friends in L.A. and we would put them up on YouTube and Funny Or Die. As long as you have friends you can do sketch. I probably would have gotten more into sketch if I had stayed in Iowa and (found others interested in sketch). By doing stand-up, I didn’t have to rely on anyone else to make it work.

SCENE: How did you become interested in comedy?

WHEELAN: I loved comedy growing up. I was really into SNL … I was a fan of Adam Sandler especially. I loved it when he came on. Then I read a book (about) Adam Sandler and it talked about how he did stand-up. So I decided I would do it too. I was 19 when I � rst started doing it, and I drove an hour and a half about once a month to do an open mic.

SCENE: In his New York Times interview, Lorne Michaels said he doesn’t pay attention to potential additions’ work on social video sites. But do you think those outlets are necessary for modern comedians?

WHEELAN: I don’t think they’re necessary, but I think they’re helpful tools to use. People can make it without using them … It’s a great way for people to see your stuff without having to be in L.A. or New York City.

Brooks Wheelan will be the special guest for headlining comedian Roy Wood Jr., playing Parlor Live Jan. 9-11. Find tickets and showtimes at parlorlive.com.

Wheelan performing at

the South Beach Comedy Festival

in April.Original photo copyright

Comedy Central. Alterations by Daniel Nash

The New GuyB

INTERVIEW BY DANIEL NASH

10 THE scene JANUARY 2014 FASHION AND NOTABLE PEOPLE

BY LINDA BALL

At 35 years old, Larissa Long has already had a full life. She mar-ried young and remained in the

marriage for seven years, with two children born of the union; Ethan, 12, and Nadia, 10. It didn’t work out, but she is on good terms with her ex-husband. It wasn’t always easy though.

“He moved away; I was broke, a single mom with a son who needed constant therapy, and we were homeless for a very short time,” Long said.

� e point she likes to make is not to let your past de� ne who you are. She worked her way out of it and made it, before meet-ing her current husband, Eric Long. � ey have a 6-year-old daughter, Kira.

“I came from this low-end where I worked part-time at a casino and part-time at a youth center — complete opposites,” she laughed. “I did what I had to do.”

She was 22 when she had Ethan, who is autistic. Ethan didn’t start talking until he was 5 years old, but now is fully functional. He still struggles with social cues, and Long said he attends a public school in North Bend and is doing well.

In the Mrs. America pageants, contes-tant platforms are crucial. Since autism is close to home, she is active in philanthropic causes that revolve around autism. “Queens of Autism,” a pageant that raises money for autism, is close to her heart, she said. Long doesn’t compete in it, but both autistic and non-autistic boys and girls as young as 15 months to 45 years old do.

How Long got involved in pageantry started when she was chair of a local group for “Autism Speaks.” She wanted to bring more attention to the cause. She met another contestant, who suggested Long compete.

Long started out as Mrs. Paci� c North-west, which was sort of given to her because there were no other competitors. Now, she has been Mrs. Bellevue America for one year — Bellevue’s � rst in the Mrs. America organization. � e winner of Mrs. America will advance to Mrs. World.

“It’s a di� erent organization, but they work closely with Miss America and Miss USA,” Long said.

She said � rst you must apply, be between the ages of 18 and 55, be married and be a resident of Washington State to compete in Mrs. Washington America. Contestants are judged in interviews, swimsuit — which they call � tness, and wear sarongs — and

evening gown. But the judges will be look-ing � rst and foremost at their platforms.

“Pam (Curnel, state director/producer of Mrs. Washington America) is very much about community service — contestants need to make a di� erence,” Long said. “But we are judged on � tness, grace and poise.”

Long said the contestants have all become friends. One is a pastor whose goal is to help with hunger and water issues in third world countries, while another contestant has tak-en up chemical awareness as her platform a� er her husband became very ill a� er being exposed to toxic chemicals at work.

“You see these women and what’s impor-tant to them,” Long said.

Long is also passionate about � e Hope Heart Institute, a local non-pro� t raising money for cardiovascular research and education since she has lost several family members to heart disease.

See Your Impact is another local group she supports. It uses donations to help one person — or an entire village — then the organization sends you an email to tell you exactly how your money was used.

Not only is Long busy with her phil-anthropic work, with a degree in public relations and broadcasting, she started her own online magazine, “Mode,” which was born out of a beauty and fashion blog. She combined philanthropy to the magazine, which will be in print in March. Although the Longs currently live in North Bend, Mrs. Bellevue America must either reside or work in Bellevue, and almost all of Long’s work is in Bellevue; Eric Long works in Bel-levue as well. In fact, he encouraged her to enter the pageant world.

“He’s my biggest supporter,” she said. Tickets for Mrs. Washington America are

$45 and can be purchased at http://www.meydenbauer.com/attend/event/

BY DANIEL NASH

The dead of winter means it’s time to bundle up, but it doesn’t mean you have to lose your stylistic � air un-

derneath a mound of cloth and down. Consider the scarf, a practical accessory that’s too o� en thrown on. Consider a few new styles to dress up your look:

� e basic wrap-aroundParticularly with a peacoat, or other buttoned overcoat,

the wrap-around can complete your out� t’s sense of cover. One piece of advice: instead of draping the scarf over your

neck and throwing one end over the shoulder, turn that end into a loose loop and tuck your head through. � at

way you control the � t around your neck, not gravity.

� e nestled drapeIt doesn’t get simpler than this: if the weather’s not too

nippy, just hang your scarf over your neck, loosely cross the ends and hold them in place with a buttoned overcoat. Much like a pocket square, the hint of cloth will create an eye-catching accent that pops.

� e slipknot (“European style”)� is style does the job and looks good doing it. Fold a

medium-to-long scarf lengthwise, drape it over your neck and push the free ends through the loop on the other side,

wearing them down the front of your torso. � is knot al-lows the wearer to easily adjust the scarf for comfort.

� e draped knotDon’t rely on this women’s style for warmth, because it’s

all show. Fold the scarf end-to-end. � en loop, swoop and pull the open end as you would to tie your shoes. Works best when using a thin cloth scarf.

� e mu� er� is style, using a rectangle scarf, covers the neck and

neckline for blanket-like warmth. Fold the rectangle into a square, then fold two opposite corners to make a triangle.

Tie two ends of the triangle at the back of your neck and adjust to � t. It’s that simple!

� e double-ascot� is look requires a long scarf — think 60-72

inches — to achieve a short-to-medium length � u� y knot. Drape the scarf over your neck so that about three-quarters of its length hangs to one side. Wrap the long end once around your neck and bring it back to your front over the other shoulder. Cross the long end over the short, bringing it under, up and through the opening, then down and through the loop where long end crosses short.

Protect ya neckProtect ya neckWear your scarf with style and � air

Beautiful inspiration

Larissa Long, Mrs. Bellevue America.

TheEastsideScene.com JANUARY 2014 THE scene 11

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