It's a gouda time to open a bakery
After years as a pastry chef and consultant, Ricky Webster used COVID-19 to make himself the client. The result is his Browne's Addition bakery & cheese shop, Rind and Wheat.
Sourdough Goes Viral: The Rise of the Bread Community
Stacie Kearney never expect her bread-making hobby to go any further than the confines of her home kitchen. But when COVID-19 shut down businesses and yeast flew off store shelves, Kearney sprung into action selling loaves of her Lucky Lady Bread and sharing her beloved sourdough starter “Carl" with those in the community in need of a little lift.
Meet Renegade Farm: How Joe & Carolyn Piver grow on a small hillside farm and feed Spokane
Barely an acre in size and nestled on a hillside in Davenport, Washington, Renegade Farm exemplifies a unique way of growing crops that relies mostly on the self-sustaining nature of its terrain.
Fery Haghighi has Dedicated 40 Years to Spokane's Culinary Landscape
Between Au Croissant and Fery's Catering and Take-Out, Fery Haghighi has been an icon of Spokane's local culinary landscape since arriving in the Inland Northwest after fleeing her native Iran in the late 1970's.
d’bali Asian Bistro's Jeannie Choi: From South Korea To Spokane
Born in Seoul, South Korea, Jeannie Choi grew up in a family of restaurateurs. Now she brings a lifetime of world travel experience and culinary techniques to her Airway Heights restaurant, D'Bali Asian Bistro, sharing an array of Southeast Asian flavors and specialties like curries, noodles and fried rice.