Gardening in Spokane and the Inland Northwest can be exciting and rewarding. Our spring weather is ideal for vegetables like lettuce, beets and broccoli to grow and thrive. During summer we have plenty of cloud free days and heat to help ripen warm weather crops like tomatoes and peppers. By fall the slow growing vegetables like pumpkins will be ready to harvest.

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.

Adriana Janovich recounts how she and her husband went over a year without having to buy food at the grocery store. Janovich lasted 422 days by sourcing direct from local farms and markets as well as individual growers and artisans, but there are some foods that just can't be found in Washington.

You won’t find Snickers or birthday cake flavors at Spokane Cheesecakes, with chef-owner Thomas Speight opting for real, natural ingredients like berries and citrus at his outpost on Sprague, just east of Downtown. Spokane Cheesecakes instead showcase the simplicity and authenticity of what a good cheesecake can be without compromising flavor or quality.

Rosehips are the fruit you see hanging from rose bushes across the Inland Northwest after the flowers and leaves fade away in autumn. After a few frosts, rosehips become sweet and tender. Perfect for topping many desserts, you can purée them fresh and use them as a sauce over cake and ice cream or dry them and use for tea.

At The Rusty Mug, you can enjoy decadent chocolates, ice cream, sodas, and freshly brewed coffee in Spokane's Sprague Union District. But unlike most coffee shops, this place also serves nostalgic trips down memory lane. Grab a cup of locally roasted coffee or a tasty truffle and wander around their collection of vintage wares and kitschy gifts.

Founded during the pandemic, Gage Lang and his team started out by delivering their cookies straight to customers around Spokane and the Valley. Breaüxdoo has expanded their offerings from just cookies, now selling full-sized slices of cake and even cookie dough and cake pops.

MiFlavour's flagship store takes its cues from contemporary French retailers, with mirrored surfaces and video screens that tempt you with all of the bakery's sweet desserts. The aroma of coffee and chocolate greets customers as they peruse the carefully curated display cases, full of locally-crafted pastries, gelato, macarons and more!

The holidays are about spending quality time with family and friends expressing love and gratitude, but there's always plenty of food and drink to go around, too. Registered Dietitian Monika Jacobson of Spokane gives us tips to hosting a holiday gathering this year with a healthy twist!

If you aren’t familiar with Turkish Delight, you might imagine all manner of delicious morsels. This rose-flavored substance halfway between jello and mochi isn't all that familiar to the American palate, but in England, Turkish Delight is a popular Christmas treat.

Every Sunday at 9am outside of the Main Market Co-Op, you can find volunteers with Spokane Community Against Racism distributing free coffee and breakfast burritos provided by local restaurants Boots and Ruins to anyone looking for a warm breakfast as a way to foster community and fight hunger.

In 2019, two powerful women came together with one question: "How can we make gifting unforgettable?" After a holiday season of gift-wrap waste, forgotten cards, and overwhelming junk—Jane Park and Taylor Hoit thought up the coolest and easiest way to make your gift truly memorable: The Tokki Bow-Card!

With an emphasis on sustainable agriculture, Hierophant Meadery offers the Inland Northwest with a variety of mead, an alcoholic and honey-based beverage. Its tasting room is located in Green Bluff, where visitors can purchase flights of mead and sit outside by the fire.

River City Youth Ops seeks to create opportunities for youth to grow and enrich their community in Spokane's West Central neighborhood. Teaching adolescents what it takes to get food onto a plate from seed to sale, students use a small plot of land as the site of their urban farm and sell the produce they grow at local farmers markets.

Huckleberries are a popular summer staple across the Inland Northwest, but after a career of having to use them in beers and BBQ sauce, Joshua Martin explains why he hates this forageable fruit.

While many vegetables are planted in spring, it is important to plant garlic in fall. Most varieties of garlic need a few months of winter weather to produce strong and large bulbs that will be ready to enjoy come summer!

In 2009, Will and Jackie Jordan moved to Green Bluff to help out on her parent’s farm before starting their cider operation. Now Twilight Cider uses local produce from Green Bluff to create a range of ciders including seasonal releases and experimental one-offs you’ll want to snap up while they last like spiced apple, peach, hopped apricot and black cherry rhubarb.

In 2000, teachers Craig and Jane Deitz moved their family to Green Bluff to farm raspberries as a summer project, quickly becoming Bodacious Berries farm. Several years later, Craig started fermenting beer in their shower and began pulling pints for Green Bluff visitors looking for a drink after a day of picking pumpkins and fruits. Turns out people liked a little beer along with their berries!

Between work, school, sports, activities and everything in between, planning nutritious dinners can be stressful! If you feel overwhelmed when trying to plan meals or stick to healthy nutrition, you are not alone! Here are 5 ways to simplify, and hopefully inspire, some back-to-school dinner ideas!

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.

Free Little Pantries (LFPs) is a grassroots effort to fill the gap in our food system, ensuring that there is access to food 365 days a year. LFPs are popping up all around the country, and the Inland Northwest has taken this mission to heart. Spokane has 20 locations and counting.

With a mission to provide access to good, clean food, volunteers with the Spokane Community Garden Alliance use public spaces to grow healthy, fresh produce to the under-served and local families in need.

Sometimes you want to relax, get some peace and quiet, and sleep in. In many lodging establishments, this isn’t strictly possible. A quiet moment with a book beside the pool becomes a splash-fest with sound effects. The buffet breakfast is punctuated with negotiations over how many more bites must disappear from a small plate. The walls can be thin, and the hours different from the ones you’d like to keep.

Emily and Luke Black of Lone Mountain Farms moved to Athol, Idaho to get away from the hustle and bustle, but their farm and brewery operation are now bringing new crowds looking to enjoy old-style beers straight to their door.

As the owner of Chaps and Lucky Vintage & Pretty Things, Celeste Shaw is one of the most recognizable personalities around Spokane. While all her outward achievements are enough to keep her busy 24/7, Shaw’s benevolent work behind the scenes doesn’t get as much attention. So it should come as no surprise that in the days following the COVID-19 shutdown, Shaw devised a plan to benefit others. The message being spread was simple, but universal: “food is Love.”

After developing a loyal following at local farmers markets, Annie Stranger and her ice cream company, Sweet Annie’s Artisan Creamery are set to open a shop of their own in Liberty Lake.

Townshend Cellar develops and serves wines for every occasion, mood and meal. From whites to reds, the variety of locally made wines boosts the specialty drink presence in Green Bluff and the Spokane area. Venturing out to Green Bluff is the perfect opportunity to check this winery out and go wine tasting.

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.

If you have visited any of Spokane’s local farmers markets recently, you have likely heard Jared Kuck of K2 Greens asking passersby “Have you ever tried a microgreen?”

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.

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.

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.

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.

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.