Chad White answers questions about his work with The Spokane Hospitality Coalition and speaks on the effects of the COVID-19 pandemic.

Within Washington State there is already a beautiful diversity of wine in terms of style and varietals. Add some international, old-world-techniques and you have the potential for a blend that is much more than the sum of its parts.

Andy LaBolle has always been interested in coffee, and his passion is on display at West Plains Roasters in Cheney.

Bred at Washington State University, the new, crunchy and crisp apple is becoming a popular variety across the world.

Pierogies hold more than just the tasty filling. These little pockets store memories of family history and tradition.

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.

Since launching Revival Tea at local farmers markets in 2019, Drew and Cerina Henry have opened a Downtown tasting room, a second production facility, and can be found on retail shelves and menus around town, fueling Spokane’s tea scene.

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.”

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.

Creating New England-style ales and with local ingredients from the Inland Northwest, co-owners Chris and Jason Gass of YaYa Brewing in Spokane Valley have a hit brewery on their hands, but success doesn’t come without a few arguments. Of course, that perhaps should be expected when brothers start a business together.

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.

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.