Inland Northwest Farm to Table: Austin Conklin and Tarawyn Waters
What started out as just a first job at age 16 quickly became a passion for Chef Austin Conklin, head chef at Inland Pacific Kitchen in Spokane’s historic Washington Cracker Co. Building. After harvesting nettles at Urban Eden Farm, Conklin returns to the kitchen to whip up an avant garde dessert.
Idaho Teff is on Display at Spokane's Queen of Sheba Ethiopian
For many immigrants, finding the flavors, ingredients and dishes they were raised on in their adopted home countries can be difficult. But the Inland Northwest offers Almaz Ainuu, owner of Spokane’s Queen of Sheba, a unique link to her native Ethiopia: teff.
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.
Skewers Food Truck: Bringing Shawarma to Spokane
Mirak Kazanjian launched the Skewers Food Truck because he missed the flavors he grew up with as part of Los Angeles’ large Armenian community. As part of his ongoing desire to help those in need on the other side of the world from Spokane, Kazanjian has been using his truck as a vehicle for change.
Meet Andy LaBolle: Bringing Craft Coffee to Cheney at West Plains Roasters
Andy LaBolle has always been interested in coffee, and his passion is on display at West Plains Roasters in Cheney.
Cosmic Crisp: A Washington Apple That's Out of This World
Bred at Washington State University, the new, crunchy and crisp apple is becoming a popular variety across the world.
A Taste of Poland: Holiday Pierogies
Pierogies hold more than just the tasty filling. These little pockets store memories of family history and tradition.
From Farmers to Families: The Hyper-local Movement
The Farmers to Families Food Box Program takes local food surplus and gives back to the community. Focusing on service and supporting neighboring farms, this program benefits all.
Gander & Ryegrass: A Welcome Fine Dining Addition to Spokane's Liberty Building
Tucked into a prime spot in downtown Spokane’s historic Liberty Building, Gander & Ryegrass offers refined, unhurried, multi-coursed dinners, which chef-owner Peter Froese describes as “Italian-inspired long-course meals.”
Joe on the Go: A Visual Guide to Coffee Drive-Thru’s
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.
A Year to Grown On: Washington Farmers Face Winter, Water & Wild Weather
With 30 years of ranching under their belts, the Wieselers aren’t always tending calves in their bathroom. During a typical winter they have a straw-filled cattle trailer in the field and a hospital barn set up to handle bad weather, but as Washington faces more and more extreme temperatures, farmers like the Wieselers are having to improvise in order to protect their livelihoods.
Rapt in Tradition: Eastern Washington Families Pass Down Recipes to a New Generation.
The process of making tamales can be labor intensive. Many Hispanic families make it tradition to craft and enjoy tamales around the holidays, allowing for family members to learn the process and help along the way.