Under Pressure
This isn’t your grandma’s stovetop pressure cooker, with risk of unexpected and dangerous explosions that simultaneously splatter the kitchen ceiling with whatever contents were inside.
Fire and Smoke
Chef Philip Stanton is taking food back to the basics. He’s starting with fire.
A Cat’s Tale
Boomer is pacing. With the carcass of a small bird clamped in his jaw, the lanky, black-spotted African serval is highly alert to the movements and sounds all around him.
My Own Worst (Book) Critic
I’ve always loved reading. Throughout childhood, I devoured books in rapid succession, eager to get to the end and move on to the next title on my shelf. Time was nearly limitless, and books were a consistent answer to boredom and loneliness as a kid living in a rural area.
With the Grain
Beer and bread — two of the oldest recipes in the world — unite for the forthcoming South Perry bakery and brewery at The Grain Shed.
Queen of Sweet
There are diners who love Christie Sutton’s desserts so much they’ll call ahead to make sure their favorite treat is available on the day they plan to stop into Europa Restaurant and Bakery in downtown Spokane.
Animal Instincts
Ferociously untamed and femininely evocative, the fairytale-inspired voices of Spokane poet Ellen Welcker’s forthcoming collection The Pink Tablet are coming to life for an unusual collaborative performance.
Evolution of a Nerd
I’ve always been a nerd. But there’ve been times when I didn’t realize this truth of my character, nor did I care to openly acknowledge it.
Inlander Burger Issue, 2018
The humble hamburger is a menu mainstay at restaurants everywhere, from the cheapest of fast-food joints to the finest of fine dining.
Caramel Marvels
In Caramel Kitchen’s early days, Brad and Stephanie Hunter scrubbed sticky cooking pots in their bathtub.