Spokane Coeur d'Alene Living July 2019 #164

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july 2019 / issue 164

Actress Sydney Sweeney

of the Region’s

Top  -Rated

Spokane’s Sweetheart


#164 | JULY 2019

Trust, if you don’t

have it, create it, STAT $3.95 (Display Until AUG 10, 2019)


To KOI or not to KOI

07/19 FEATURES J U LY 2 0 1 9 | V23 : I SSUE 0 7 (1 6 4 )

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spokane foodie tour

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The Spokane Culinary Arts Guild’s Erin Peterson takes us on a delicious foodie tour through the heart of Spokane.

125 top restaurants We scoured over Yelp reviews and collaborated as an editorial team to come up with 125 of the region’s most highly rated and loved restaurants.

5 9


1 2 2


catalyst Trust and employee retention are on the top of our minds in this issue of our business pages.

Doug Clark and his wife move into a new home and share their adventures in Koi pond ownership.

on the cover Heirloom Tomato Tower from Wild Sage Photo by Crystal Toreson-Kern Heirloom tomatoes from Deerfield Farms in Sagle, Idaho, with Burrata— fresh milk cheese made from mozzarella and cream—infused oils and 25 year vinegar for that final touch of flavor and sweetness.




Editor Letter Stephanie’s Thoughts


First Look and Buzz From Here Lilacs & Lemons Artist Eye Around the World Spokane Rising Road Trip #SpokanePulse


The Scene Hot Summer Nights Sam Ligon Sydney Sweeney Jonathan Seaman-Cwick


Datebook July Events


catalyst Trust Savvy Homes Robo Calls Employee Retention


The Nest Flatlay 101 Featured Home “Wood” Flooring




Prime 3 Over 50 AARP Awards Healthbeat: Bone Health Diet & Nutrition


Horsepower 2020 Bentley Continental


woman Creative Collaborations LTYM This is Dirt Healthbeat: Skin Diet & Nutrition


Local Cuisine Picture the Recipe Best BBQ Top 125 Restaurants Food Tour: Dowtown Gluten Free Diners Outsider Looking In Art of Avocado Toast Ribbon Cuttings


mic drop Patricia Butterfield


Clarksville Koi Garden



CONTACT US Spokane Coeur d’Alene Living magazine is published twelve times a year. If you have any questions or comments regarding the magazine, please call us at (509) 533-5350; we want to hear from you. Visit our Web site for an expanded listing of services: www.bozzimedia.com. Letters to the Editor: We are always looking for comments about our recent articles. Your opinions and ideas are important to us; however, we reserve the right to edit your comments for style and grammar. Please send your letters to the editor to the address at the bottom of the page or to Stephanie@ spokanecda.com.

Editorial Editor in Chief

Copy Editor Carolyn Saccomanno Datebook Editor Ann Foreyt

Why-We-Live-Here photos: On the last page of each issue, we publish a photo that depicts the Inland Northwest and why we live here. We invite photographers to submit a favorite to Kristi@spokanecda.com.


Art Creative Director/Lead Graphics

Story submissions: We’re always looking for

new stories. If you have an idea for one, please let us know by submitting your idea to the editor: Stephanie@spokanecda.com.

Datebook: Please submit information to Ann@

spokanecda.com at least three months prior to the event. Fundraisers, gallery shows, plays, concerts, where to go and what to do and see are welcome.

Dining Guide: This guide is an overview of fine

and casual restaurants for residents and visitors to the region. For more information about the Dining Guide, email Stephanie@spokanecda. com.

BUZZ: If you have tips on what’s abuzz in the region, contact the editor at Stephanie@ spokanecda.com. Advertising: Reach out to the consumer in the

Inland Northwest and get the word out about your business or products. Take advantage of our vast readership of educated, upper income homeowners and advertise with Spokane Coeur d’Alene Living magazine For more information, call the sales manager at (509) 533-5350.

Fundraisers: Your group can receive $8 for each $19 subscription sold. Contact the circulation director at (509) 533-5350. Custom Reprints: We can adapt your article or ads and print them separately, without other advertising, and add new information. With our logo on your piece, your professionallydesigned handout on heavy gloss paper will be a handsome edition to your sales literature. Contact us at (509) 533-5350. Custom Publishing: Create a magazine tailored to fit the needs and character of your business or organization. Ideal for promotions, special events, introduction of new services and/or locations, etc. Our editorial staff and designers will work closely with you to produce a quality publication. Copy, purchasing and distribution: To

purchase back issues, reprints or to inquire about distribution areas, please contact the magazine at: Spokane Coeur d’Alene Living, James S. Black Building, 107 S. Howard, Suite #205, Spokane, WA 99201, (509) 533-5350.



Stephanie Regalado


Kristi Soto


Photographers Joey Campbell Rob Miller

KC England

Tiffany Hansen

James O’Coyne

Lisa Prins

Crystal Torreson Kern Dan Simantov

James & Kathy Mangis

Brian Walls

Heidi Weston

Contributors Becky Barnet

Mandy Braviroff

Bonnie Quinn Clausen Noreen Hiskey Margaret Massey

Darin Burt

Anthony Gill

Diane Holm Amy McGarry

Ashely Buckner

Ann Louise Gittleman

Amber Jensen

Patricia Butterfield Doug Clark Michael Harley

Rene’ Johnston

Megan Perkins

Erin Peterson

Kris Kilduff

Sarah Hauge

Mikaela MacLean

Sharma Shields

Anna Senchenko

Business Development | Marketing | SALES President of Sales/Co-Publisher/Co-Founder Emily Guevarra Bozzi

Publisher & CEO


Vincent Bozzi


Credit & Accounts Receivable Manager

Theresa Berglund


Senior Account Manager Jeff Richardson jrichardson@bozzimedia.com KelliAnne Yates


EVENTS Signature Events

Josi Hughes


Venues Hangar Event Center, Bigelow Arbors Loft at the Flour Mill, Browne’s Bistro vbozzi@bozzimedia.com

BEST OF THE INLAND NW SINCE 1999 Spokane Coeur d’Alene Living magazine is published twelve times per year by Northwest Best Direct, Inc., dba Bozzi Media, James S. Black Building, 107 S. Howard, Suite #205, Spokane, WA 99201 (509) 533-5350, fax (509) 535-3542. Contents Copyrighted© 2019 Northwest Best Direct, Inc., all rights reserved. Subscription $20 for one year. For article reprints of 50 or more, call ahead to order. See “Contact Us” for more details.

EDITOR LETTER/a note from Stephanie

For the Love of Downtown “Seek the welfare of the city … for in its welfare, you will find your welfare.” Jeremiah 29:7


have worked, dined and played all around Downtown Spokane for the last three years (at minimum 3-4 days a week), and I love it. I have been known to toss my head back and my arms out wide as I walk down the streets of Spokane declaring, “I. Love. My. City.” I care about this city as though she is my very own. Perhaps I’m activated toward a positive spin because I have the great honor of being introduced to—and am purposely stuck in a perpetual state of discovery of— everything incredible, beautiful and encouraging about the region and the people who give it life. I walk everywhere Downtown, clickety clacking in heels, at all times of the day and evening. I have dined and sipped at nearly all eateries and sipperies. I see the downtrodden, and genuinely smile at them as I pass—understanding the honor it is to look into the eyes of others. I pause to say I don’t have cash if I’m asked (I rarely ever have cash, anyway), and they thank me, anyway. I see friends. I see business people. I see tourists … and I smile at them all. I have encountered riffraff here and there, as well, but certainly not more than I’ve ever encountered while traveling in most any other city core. And I say this, as many travelers do, not to justify a growing challenge for our city and our country, but to say Spokane isn’t siloed in unsavory presentations of humanity and concerns for community. I’ve called the police once in the last year when someone was looking in car windows and acting suspicious. Two years ago, at dusk, I scolded two men for urinating in front of my car in the parking lot (it used to be the place to pee—or for some, party—before lighting was added). The urinators replied: “We are so sorry, Mam, you shouldn’t have seen this.” Of which I disgruntledly replied, “I am not a ‘mam.’” When I questioned their decision to pee in the parking lot, they said they had been turned away by several businesses when asked to use their restrooms, and just couldn’t hold it any longer. We’ve all heard an uptick of negative stories coming out of Downtown. I’ve not been a fan of the bull-horning into oblivion, fearinducing tales, most recently connected to political agendas. This approach leads to



dehumanizing those who need resources the most—creating an “enemy” on our own streets—and to “righteous” reactive solutions such as that disgraceful decision a few years ago to place $175,000 worth of boulders under the freeway in order to push out—and away—the downtrodden. As Mark Terrell, founder of Cup of Cool Water, says: “How we see people is the beginning of how we treat people.” I am sharing my love of our city’s core to collectively expand the margins on a fuller spectrum of community experience. Of course, we must stay vigilant with bright, wide eyes on the health of our city and its residents while acknowledging the progress being made, and trust in—and support— the entities already working tirelessly to assist the growing epidemic of homelessness, mental health concerns and substance abuse. Look into the work of the Spokane Homeless Coalition and watch their new documentary “My Road Leads Home: The Spokane Homeless Connect.” Research why the Downtown Library has an influx of homeless residents on Mondays—hint, since 2013, there has been a collaboration of court and social service professionals dedicated to helping participants reach their own solutions through a Community Court program. I challenge us to be aware of the ways in which we speak of our city and its residents, and the detrimental effects some of that messaging carries with it. It’s one thing to observe and voice a concern, it’s another to incite—or join—a one-sided pile-on. I also challenge you to come down and experience our city core in your own way. Dine at one of the restaurants, grab a coffee or a drink with friends, do a little shopping, walk through Riverfront Park, check out the sculptures and murals throughout the city. Make eye contact with people as you pass them by whether they are suited up or disheveled. Follow your instincts: if something doesn’t feel right or you sense a bad vibe (no matter how a person presents themselves or where you are in the world), honor that feeling and adjust your path accordingly. In my experience, much like they say with water quality, it often isn’t what you can see that poses the most risk, it’s what you cannot see.

As my friend—and admired leader in our community—Regina Malveaux, CEO of the YWCA Spokane shares, “As a provider of services for those experiencing despair, homelessness and often mental health issues, I understand the challenges so many of our neighbors experience that land them in a moment in life when you may be passing them sleeping in the street or potentially asking for money. I know it is our inclination to look away. Don’t. Make eye contact, acknowledge their humanity and as with anyone you meet, listen to your intuition and adjust your proximity or demeanor as required. I am a member of both the social service and business communities and I continue to believe that it is entirely possible to support economic development, business growth and dignified resolutions to the plight of those who find themselves homeless.” I would love for you to join me in flash mobbing our city with your presence and positivity. If you need a tour guide, reach out and let me know. I welcome the opportunity to get out from behind this keyboard and live it up a little on the streets of Spokane … with you, my respected and appreciated readers. We are Spokane Coeur d’Alene Living magazine, and we are Spokane and Coeur d’Alene. Please find me on Facebook or Instagram—and hop over to “like” and follow the Spokane Coeur d’Alene Living magazine pages—to stay connected between press dates, and to share your thoughts, stories and life in real time. For the love of our city and the mark we leave, Stephanie Regalado stephanie@spokanecda.com

LETTERS TO THE EDITOR/what you had to say

Thank you for reading! Being Humble: Humanity’s Neutralizer Sitting in the doctor’s office, I happened across your Editor Letter. Wow. Just wow. I don’t even remember what it was about exactly. Just life I guess. But it had me just … wow! Such a good read. Thanks and have a wonderful life! Also, I can see that McDonald’s on 3rd Ave. from my balcony. That article—I might really have to order your magazine. Such good stuff. —Amber Morgan Orange Rolls In response to the Lilacs and Lemons column titled “Oranges” from the March issue, the Spokane Club does in fact have orange rolls. They are available upon request. Whoever wrote that has published inaccurate info. —Sarah Allen

SNAP’s Dad’s Day Dash Coverage I wanted to take a moment to thank you for the coverage you offered for SNAP’s Dad’s Day Dash. Our race went very well with record attendees. I am sure your magazine played some part in that, as you offered us great coverage describing the race. Somebody over here is certainly looking out for us, and that does not go unappreciated. Thank you again. —Nicole Bishop

On Connection Loved this Editor Letter. It was perfect! Absolutely perfect (and I can be picky). I hung it up for others to love, too. Good job. —Krystn Axton

On Connection As I was reading your “On Connection” Editor Letter, I was curious about your mention of Eighty-Seven Minutes by Ken Hoffman. I looked it up and read it today—it was simply amazing! Thank you for sharing that—it’s very, very powerful. Have a good day from a loyal Spokane Coeur d’Alene Living reader. —Tricia Hopkins

On Connection Thank you for your thoughtful editorials, especially “On Connection,” and for sharing Johann Hart’s research. I have been reading Dan Buettner for about 20 years and this connection one of six major factors he feels strongly about in his research as well. I feel sorry for the under 25s who feel the importance of their cell phones and social media, yet they are lonely and are committing suicide at an incredible rate. Best wishes always. —James C. S. Colquhoun






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by Darin Burt

he Inland Northwest is full of talented artists and creative entrepreneurs creating all sorts of unique items from prints and paintings to pottery, bath and body products, soy candles, leather crafts and a little of everything in between. But where can you find these handmade items without going to a street festival, craft fair or Etsy? Would you believe ... the mall? The next time you go shopping at River Park Square, be sure to visit the aptly named From Here, a retail store featuring products from dozens of local artists and makers. A program of Terrain, From Here provides a collaborative retail experience where artists learn from, inspire, share with, and support one another, all while giving customers access to locally made goods. Every single item is either designed or handmade in our region. And every single purchase supports artists and makers, helping to keep creativity in Spokane. From Here, formerly Terrain’s Pop Up Shop, in Steam Plant Square, recently relocated to a 4,200 square foot storefront on the second floor of River Park Square next to Urban Outfitters. According to Ginger Ewing, co-founder and executive director of Terrain, the new store is the non-profit’s biggest venture to date. With 3.4 million walk-bys per year, the venue gives unprecedented exposure to the amazingly talented artisans and also allows them to meet the public face to face. The new space also allows Terrain to expand the number




of artists the store represents (nearly 50) and provides room for artist-led workshops and special events. Artisans selling products at From Here are required to work a shift, so they can interact with customers and gain feedback about their goods. “A good portion of the local artisans have strong presence in the digital realm,” Ewing says, “but people still want that physical interaction — they want to be able to touch and see and try things on. Having a physical space in which to do that will help the artists and makers increase their sales as well as continue to build their followers.” “Artists and artisans are in a constant flux of being fledgling, small and living paycheck to paycheck, and one of the goals of our program is to help them to become viable, strong, rapidly growing businesses,” Ewing adds. “Creative entrepreneurs are the heartbeat and the soul of our city, and they’re what makes Spokane unique.” From Here: Located in River Park Square (808 W. Main Ste. 251) SHOP HOURS: Monday-Saturday 11 a.m.-7 p.m., Sunday 11 a.m.-6 p.m. terrainspokane.com









FIRST LOOK/lilacs & lemons



{good out of bad}

lilacslemons by Vince Bozzi LILACS to Tom Armitage, who wrote a great letter to The Spokesman-Review where he advocates for calling the Opera House the Opera House. That’s what we all call it anyway; no one EVER says First Interstate Center for the Arts. As he says, it’s not a center, it’s a single stage. If they want to call it the First Interstate Opera House, that would be fine by me, but no one is going to call it FICARTS. LILACS to Mullen Technologies for bringing their electric sports car plant to West Plains. Remember when the Tango made some noise here, as a single seated super narrow car? It seemed cool but it never took off. We think Mullen is better funded, and Al French did a great job of setting up an agreement with them where the county owns their facility rather than just GIVING them tax breaks. LILACS to the Arkansas DemocratGazetter for giving free iPads to all their subscribers (over 36,000) if they agree to keep their subscription going at the same rate they’ve been paying. Not sure how long they are asking people to subscribe in order to get the free iPad, but it shows you the lengths some publishers will go to in order to beat the decline in print advertising. We don’t plan to do that anytime soon, and the more print outlets that pack up, the more of the market will be left for the survivors. We do hope people don’t take the gadget and run. SWEET LEMONS to the Spokane Police Department for setting up “stings” by placing great looking bikes in front of the Safeway store on Mission and Hamilton and just waiting for thieves to cart them off. We have such mixed feelings on this: on one hand, we salute ALL efforts to decrease property crime, but we can’t help but feel a



little sorry that people are going to jail for a crime that was manufactured. The argument that the bikes would be stolen whether planted or not makes sense, but it seems a little questionable to place temptation directly in front of people. LILACS to the Downtown Spokane Partnership for equipping the Downtown Security Ambassadors with bulletproof vests. Some think it makes downtown look uninviting and militaristic; but we think that most citizens will view them as making downtown safer. The ambassadors are always polite and helpful and—well, great ambassadors for downtown. Now we only hope that none of them ever have to use their vests to deflect a blade or bullet. LEMONS to the levels of hysteria on both sides of the Drag Queen Story Hour at the downtown library. Both sides dug in their heels, calling each other names and not really taking the time to listen to the other side. Our take: Drag is not blackface nor particularly demeaning to women, but we acknowledge that some women do find it offensive because it may be caricaturing womanhood. That said, we do think that most of the Drag art form is highly sexualized, and not appropriate for children in a public space. LILACS to the Airway Heights Correction Center for adopting the Redemption Project, where prisoners-for-life help pass along their stories and advice to younger potential lifers. Prison is a breeding ground for a lifetime cycle of crime, and those in the Redemption Project get a chance to make a difference in younger prisoners’ lives before it’s too late. We feel everyone has value and everyone can, and should, be able to contribute to society if they desire to, including—perhaps, especially—those who have no way out.




FIRST LOOK/artist eye


Purple Parkade 22


by Megan Perkins

The Parkade is an example of whimsical mid-century of architecture and watches over downtown Spokane and Riverfront Park with a benevolent gaze. It’s a parking garage, but I think of it more as a large sculpture with a spirit all its own, a great reminder that aesthetics and the beauty of light can elevate even the most mundane things in life. Megan Perkins uses her brush to capture the spirit of Spokane places and events, exploring her hometown with paint and love. Follow her adventures on Instagram @artistseyeonspokane, Facebook and meganperkinsart.com.



FIRST LOOK/spokane rising


by Anthony Gill

Local Pools, Parks, and Community Centers Fill a Key Need:


Over the summer between my freshman and sophomore year of high school, I applied for my first job. I had never imagined working for the City of Spokane (much less as a lifeguard), but with new aquatic centers set to open that year and a free summer schedule, it seemed like an interesting way to spend July and August. Two years earlier, City residents had voted to tax themselves more than $45 million to renovate the aging facilities, among other parks projects. When the new Comstock Pool opened, I was there lifeguarding for the first time, and I understood why the community had fought so hard to renovate and restore them. Spokane’s pools are community gathering places. They are workout facilities—many of them offer water aerobics and lap swim. Families can sign their children up for affordable, highquality swimming lessons or a competitive swim team. Open swim offers a respite for summer heat, and evening sessions offer a quieter, family-friendly option. And teenagers, as I was, can give back to their neighborhood facilities while earning some cash at the same time. (I ended up working summers at local pools in various roles for around seven years.) These facilities are true gems. Over the summertime, when schools are out of session, our local pools—in addition to community centers, libraries, and parks—serve a key community need for connection and 24


interaction. This “social infrastructure” has immense power to bring neighborhoods together, empower families, enable yearlong and life-long learning, and provide safe, worthwhile activities for kids. The Spokane Youth Card program, which launched as a pilot this summer, provides a strong example of this model. At no cost, kids can check out a card from a local library, providing access to unlimited rides on STA buses, unlimited skate rentals at Riverfront Park, and recreation programs with Spokane Parks. In the future, the card might include local pools and other facilities. Taking it a step further, while access to facilities (and transportation) alone provides a great benefit for local children, many families still struggle to afford lifeenriching programs which all kids should have the opportunity to enjoy. Perhaps a future iteration of the program could include deeper programmatic offerings as well, such as free or discounted swim lessons, summer camps, and arts programs. Additional partner organizations could be added, extending the card’s reach and impact. And ideally, students could have access to these programs simply by showing a student ID, without the added requirement of checking out a Youth Card. Hopefully the Spokane Youth Card program encourages us to think carefully about ways we can further empower both children and adults to make use of city programs and services. Between the pools, our libraries, Riverfront Park, and many parks and other assets, we have built a fantastic network of “social infrastructure” across the city. Now we just have to make using them as easy, accessible, and enjoyable an experience as possible—for everyone. Anthony Gill is an economic development professional and founder of Spokane Rising, an urbanist blog focused on ways to make our city a better place to live.



FIRST LOOK/around the world

Vince Bozzi at the Leaning Tower of Pisa in Pisa, Italy. Few monuments in the whole world are as famous as this one.

Emily Bozzi in La Sagrada Familia in Barcelona, Spain. More than a century in the making. The dizzying modernist temple continued to rise slowly to the heavens, almost 90 years after the death of Antoni Gaudi. The foundation Stone was laid in 1882.

Briana Mullendore at the base of The Eiffel Tower on the Champ de Mars in Paris, France.

Linda and Steve LeClair at the Red Dog Saloon, a drinking establishment in Juneau, Alaska. The Red Dog has been recognized by the Alaska Legislature for its longevity as the oldest man-made tourist attraction in Juneau.



iccadilly s visiting P Kelsie Lee and ad junction Circus, a ro West ’s n o ce of Lond ster. in public spa m st e W City of e th in d n n n E co ect in 1819 to It was built iccadilly. eet with P Regent Str

Take Spokane Coeur d’Alene Living magazine on your next adventure, snap a picture in front of a landmark while you are on your trip, and email your photo and description (including your name, location and an interesting fact about it) to editor@spokanecda. com to be featured in an upcoming issue.

FIRST LOOK/road trip by Erin Peterson


A GUIDE FOR THE PERFECT Ah, Seattle. Pioneer Square, the Space Needle,

and endless options for entertainment. When I need to get out of Spokane, this is my first pick for a whirlwind trip to satisfy my wanderlust. Our first stop for the weekend was one that I’ve never been to before, as I typically avoid the straight-up tourist scene whenever possible. Just after checking in at the Inn at the Market (conveniently located across the street), we sauntered down to Pike Place Market to get some wonderful treats to eat and to bring back home as we wandered. I’m not one for the huge crowds, but the pure density of great food and wine here is unlike anything in the US except maybe Fisherman’s Wharf in San Francisco. It’s like a vast scavenger hunt where you’re bound to find all of your favorite foods scattered throughout the open air stalls. Don’t miss the Ellenos Real Greek Yogurt near the market sign. Luckily, you can also find it in Spokane at My Fresh Basket if you can’t make it over the mountains. A secret nearby that we adore is the Paris-Madrid Grocery, just steps from the hustle and bustle of the market. It has the European specialties we crave, and we always bring home something unique. The weather was perfect and the people watching was prime, so we chose to stroll the waterfront while



Seattle Staycation

we decided what we wanted to do. After a quick online search we settled on a City Pass, an incredibly convenient way to secure lots of different entertainment choices. We had a discounted and speedy ticket to the Space Needle, the Seattle Aquarium, an Argosy Cruises Harbor Tour, and then a choice between the Museum of Pop Culture or Woodland Park Zoo, and the Chihuly Garden and Glass or the Pacific Science Center. We decided to try to use our whole pass in a day, but there was so much to see that we had to break it up into two. The Pacific Science Center has a butterfly enclosure that makes you feel as though you are in the tropics—worth the trip alone. Another favorite was the new glass floor at the Space Needle. Whether or not you’re afraid of heights, it will surely leave you breathless. You can find out more at citypass.com. I always take advantage of the amazing fresh seafood here while I can. At the Crab Pot they pour your dinner out on the table. You can choose from a selection of crab, mussels, clams, fish, shrimp and potatoes

and corn. It’s a full-on bib and hammer experience. Looking for something more upscale? Head to Sushi Kashiba to dine with the unofficial sushi master of the city, who was trained by a world-renowned expert in the craft. With their creative rolls, regal service and the most exquisitely prepared fish (the very best I’ve ever eaten), this is an experience you will never forget. Our last stop on every trip is, by design, the Seattle Art Museum. No matter what is on display, we always seem to be fascinated by something new. Even if you’re a museum lover like me, you’re sure to re-discover your sense of childlike awe when you see the work of these gifted masters before your eyes. Seattle’s incredible biodiversity, access to the ocean, eclectic people and the art scene all contribute to a thriving local culture that invigorates even the most seasoned traveler.



FIRST LOOK/#spokanepulse

#spokanepulse AMBER ERUPTION Duncan Gardens— Manito Park by Brian Walls Instagram @natureguy_ photography

I am an amateur photographer born and raised in Bonner’s Ferry, Idaho. I love nature and I absolutely love capturing the grandeur of the outdoors. There is so much to see in nature, if we just stop to notice it, and that is what I want to show my audience through my photography … those things we take for granted.


Deer Park, Washington by Heidi Weston Instagram @ heidiwestonphotography

Spokane and its surrounding areas are filled with so much beauty. I love to go all over to see what I can capture. This has been my home all my life and I never run out of things and places to photograph. This image is just one example of the beauty that can be found all around us.





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Idaho Panhandle National Forest | by Joey Campbell | Instagram @jlcphoto88

Fern Falls was worth the journey to get here. One of the many great things about our region: you don’t have to go far to see spectacular nature like this.


Downtown Spokane by Tiffany Hansen Instagram @ tiffhansenphotography tiffanyhansenphoto.com

Being a native to Spokane, I’ve always felt drawn to the river. I captured this image on one of my many summer evening walks through Riverfront Park. We are incredibly lucky to have such an amazing river flowing through the heart of our city. Spokane always has and always will mean home to me.



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C I N C I N N AT I JULY , 2019 OH . / BOZZIMEDIA.com 33



Pan AM Oh, the time of Jackie O and the Kennedy Era. Since this event is held in a hangar, having planes as the aesthetic is more than necessary. Guests are greeted by stewardesses and champagne, making this scene as Pan Am as you can imagine.



HOT SUMMER NIGHTS July 26 Hanger Event Center at Felt’s Field












by Josi Hughes, Event Director | photography by Shybeast LLC

f you’ve ever wanted to travel back in time to the early 60s, this is your summer. Every year, Bozzi Media makes a statement with different “era” themes for THE party of the summer, Hot Summer Nights. This year, we’re taking it back to the era of Pan Am, and Jackie O, the Kennedys, Casino Royale, and so much more. Upon entering the Hangar Event Center at Felt’s Field, you will receive a glass of champagne by one of our spectacular stewardesses, be handed an event boarding pass, and move right into all the awesome experiences of the evening. From Shybeast LLC’s movie scene booth, to actual casino games, to signature cocktails and catering samples, we have you covered in the best food, drink and fun.

Stop by the midcentury living room scene with drink in hand, or head to the beauty bar for winged eyeliner, vintage clothing, and even more 60s vibes. Our band lineup sets the soundtrack throughout the event: Nu Jack City, Justin James Band, and the Zonky Jazz Band. Outside on the runway you’ll be surrounded by even more fun. Outdoor games, old 60s patio furniture, old style hot rods, and much more. In between awesome food trucks and scenic planes on the runway, feel free to lounge at the Cigar Bar hosted by Exceptional Gent and get your groove on at the end of the evening with Spokane Voice on DJ—it will truly be a night to remember. Our beneficiary sponsor Create Your Statement will be there with all of us to support their cause. Their mission is to bring education and awareness to the prevention of dating abuse while promoting leadership and character development. Thank you to our current sponsors Northern Quest Resort and Casino, as well as California Closets. We are excited to see you there. Follow the hashtag #HSN2019 on social media for sneak peeks as we plan and prep to dazzle guests on Friday, July 26. Tickets at bozzitickets.com. Let’s boogie!



Win big with casino games, signature cocktails, and photo ops galore.


Roya le Mid Century Living Ro om

Vintage Everythin vendors g. Collab will mak oration w e this sc ith loca ene one to remem l ber.

Vintage clothing, winged eyeliner, old style beauty accessories, and all the midcentury hairstyles for that 60s era.


W ine Bar

All the patio furniture, outdoor games, cigar bar, outside bar and food trucks you can ask for! Photos with Eternal Sunshine Photobus. PLUS main stage with Nu Jack City, Zonky Jazz Band and SpokaneVoice.

beach party





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PHOTOGRAPHY BY: Shybeast LLC James O’Coyne shybeastllc@gmail.com @shybeastllc VENUE: The Hangar Event Center hangareventcenter.com sales@spokanecda.com

THE HANGAR EVENT CENTER 6095 E. Rutter Ave | Spokane

THE SCENE/lilac lit


by Sharma Shields


C L O S E C O L L A B O R AT I O N :

becoming valuable because it changed me as a writer.

LAST SEPTEMBER, The Inlander began serializing the most recent novel of EWU instructor Sam Ligon, the rollicking Miller Cane: A True and Exact History. This has been an exciting project to follow in its weekly installments, rooted in the tradition of the serialized giants of yore, including George Eliot and Charles Dickens. Like Dickens, Sam Ligon employs humor, social commentary, and poignancy with measured control and import. The result is a thrilling road trip of a novel that asks us to examine our mythologies of country and self. Sam was kind enough to respond to some questions asked of him over email, and here are his responses: What was your reaction when approached by The Inlander editor Jacob Fries about serializing a novel? My initial response was, no way. Impossible. Why would anyone do that? The more I thought about it—the pressure of such a project, the impossibility of it, the high likelihood of painting myself into various corners— the more insane it seemed. And the more insane it seemed, the more terrifying, the more attractive it became. I found myself thinking I should do this because I couldn’t do it, because I was afraid to do it, because maybe the fear and pressure would be good or cool or interesting, would change how I approached the work, which it did, 42


What sort of response have you received from readers, and how has the experience differed from more traditional publications? My dad reads it every week, has the hard copy The Inlander mailed to his suburban Chicago home. My mom, on the other hand, says she can’t read a novel over the course of fifty weeks. I would have a hard time reading it that way, too. I always want to reassure people that it’s okay to read it in big blocks or however they want. It’s okay to wait until the whole thing’s done and read it that way, too, which is what my mom will do. Miller is, as a character, more complicated than just an unethical con artist (for example he longs to be a good father figure to 8-year-old Carleen). How do you advise students to create characters both layered and surprising? That’s always the hardest thing about fiction, and I don’t know how to teach that—how characters have to be complex, full of contradiction, governed by obsession, driven by the irrational which they will then try to shroud in rationality. All I know is that you have to love your characters somehow, even if they’re awful. And you have to let them do what they’re going to do, and you can’t ever explain it. Explaining the character always reduces her. She’s too big, too complex to be reduced to explanation. All we can do is try to get as close to her as possible, and try to render her as she is somehow. In other words, I have no idea. Can you speak about the importance of illuminating our country’s darkest corners, about massacre in particular? I didn’t want Miller to just slam the country. I wanted him to be a true

Writes a Serialized Novel for the 21st Century

believer in the American project, with all the potential good that comes with that— the ideals that we fail to live up to over and over again, like Freedom and Equality, which are just so fundamental to our myth, and so beautiful. He’s a patriot. He loves the country. But he refuses to ignore the horror. His nephew was a shooter at a school massacre. His brother tried to stop his nephew during the shooting, and both were killed by the cops. Miller had seen a lot, felt a lot, like all of us. And he wants to try to tell a version of our history that doesn’t feel strictly mythological—that’s a kind of love too, to try to see us for what we are. Given your various roles as teacher, editor, writing festival director, event organizer, and writer, how do you see collaboration influencing your career and your craft? I do love collaboration— with an editor, another writer, or one of the reading writers who help make my work better. Kate Lebo and I collaborated on the Pie & Whiskey book and we get to work with other writers on the events. Miller Cane has benefitted from deep collaboration with Kate, Jess Walter, and Robert Lopez, all of whom have done so much to help shape the book. I used to believe that a writer shouldn’t share any of a given work until a draft was completed. I have not had time for that rule with this book. My reading writer/editors are also doing something they’ve never done—giving heavy editorial advice on a project as it unfolds. Jacob Fries is also an excellent developmental editor. The close collaboration with Jess, Rob, Kate, and Jacob has been by far the coolest part of this project, and has made the novel better than it would have otherwise been. I feel lucky to have had this opportunity. Catch up on the latest installments of the serialized novel Miller Cane: A True and Exact History at millercane.inlander.com.





by Sarah Hauge

From Spokane to Silver Screen: “I just had this crazy imagination,” says Sydney Sweeney, a 21-year-old actress and Spokane native, talking

about the creativity that fueled her childhood and ultimately led to a successful stint in Hollywood. She’s had a few impressive years in film and TV, playing heartbreaking roles in acclaimed series including The Handmaid’s Tale (Hulu) and Sharp Objects (HBO) and will appear this summer in HBO’s Euphoria as well as the highly anticipated Quentin Tarantino film Once Upon a Time in Hollywood. “Spokane’s such a beautiful area. We’re blessed with getting to have such an amazing outdoor area. I liked to explore in my imaginary world,” says Sweeney of spending hours outdoors, playing and dreaming. Growing up on Spokane’s South Hill, she spent summer days with extended family at Spirit Lake and skied in the winter. She attended St. George’s, where she further developed artistic pursuits, taking painting and creating pottery. She credits her school art teacher there for fostering her creativity. “My artsiness I think came from her classroom,” says Sweeney.



photo by Dan Simantov

Sydney Sweeney

All of this love of exploration and creative single person that’s on that cast was a part innovation led to her pursuit of an acting caof my bucket list that I’d like to work with.” reer. As a kid, Sweeney says, “I realized that The film is set in the golden age of 1960s with acting in TV and movies, the actors Hollywood against the backdrop of the actually got to bring these imaginary worlds Manson Family murders. “I can’t talk about to life.” When Sweeney was 12, “a little indie my character unfortunately, but the movie as zombie movie” was filming in Spokane and, a whole is unbelievable and I’m very excited to convince her parents to let her try for a for people to see it,” says Sweeney. part, “I created a five-year business plan of Travel for work has taken Sweeney all over what could happen if they let me audition the world, but she plans to catch more time for this movie.” She succeeded in at Spirit Lake with cousins, grandconvincing them, and in getparents, aunts, and uncles ting a part. this summer. “Each family Playing complex charhas houses next to each acters in dramatic roles other,” she says. “It’s I thank Spokane and has presented Sweeney like a huge summer my family for keeping with a welcome chalcamp.” A “huge skier,” lenge. “I always like she also loves skiing me grounded and finding characters and at Schweitzer and Mt. humbled and the stories that challenge Spokane in the winter person I am today myself or are completely when she can get away. different than who I am as Sweeney is grateful for the a person,” she says. “I always travel enabled by her career, look for characters that scare bringing her to new places like me, as in, ‘Can I do this?’ I like being El Salvador, Bulgaria, and Toronto. able to push myself. “I’ve gone to places I never dreamed or “Through all of my characters I always find thought I’d be able to go to before,” she exsomething new about myself and about the plains. “I’m kind of a nomad because I film world.” all over the world … I have a place in LA, Sweeney’s summer releases include HBO’s a place in Spokane, a place in Spirit Lake, a envelope-pushing Euphoria, “a show that is place in Chicago. I basically live out of my about teenagers that are dealing with drugs, suitcase and hotels.” She anticipates that a sexual identity, and social identity,” she says. highlight of her summer will be when she “We really don’t shy away from anything. It’s travels to Paris for Fashion Week. “I’m going a very real, very raw” look into the teenage for Miu Miu,” she says of the label she’ll be life. Sweeney’s character is a teen girl graprepresenting. “I’m beyond honored. I’m very pling with a sexual reputation she doesn’t excited and humbled.” want but doesn’t know how to get rid of. It’s safe to say Sweeney is having a mo“You’ll see her struggle and face some diffiment—or rather, a happy string of moments, cult things that come at her,” she says. “There as she’s got a list of yet-to-be-press-released are so many beautiful storylines for people to projects coming up. She’s grateful for both learn from or relate to.” being able to see more and more of the This July, Sweeney will appear in the world through the stimulating, challenging Tarantino-helmed film Once Upon a Time in work she loves and for her Spokane roots. Hollywood, with a megawatt cast that includes “I thank Spokane and my family for keeping Brad Pitt, Margot Robbie, and Leonardo me grounded and humbled and the person I DiCaprio. Getting cast “was a crazy, amazing am today,” she says. dream that came true,” Sweeney says. “Every

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by Erin Peterson, Spokane Culinary Arts Guild


A year ago, if you would have told Jonathan Seaman-Cwick that he would have an intern-

ship at one of the world’s best restaurants, he would have laughed. Yet, this is exactly where he will rub shoulders with one of the most elite chefs, Rene Redzepi of Noma in Copenhagen, Denmark. Its fame is the stuff of legend. It boasts two Michelin stars and has topped the World’s 50 Best Restaurants list four times. The restaurant features 20 course tasting menus with rotating themes, and lately it’s focused on being vegetable forward with locally foraged, grown and fermented products. They aim to redefine each ingredient to make it an experience like no other. Just getting a reservation takes high-level research, months of planning and a fast computer. Specializing in creativity, fermentation (they just released a 456 page book on the subject), and fine dining technique pushed to its very limits, the restaurant is revered as a hotbed of innovation. Now, it will employ a deeply passionate young graduate of the Inland Northwest Culinary Academy. When we had the opportunity to meet Chef Jonathan, he was immediately warm, friendly, and thoughtful toward his presentation. He invited us to come to Dockside at the Coeur d’Alene Resort where he is currently a chef alongside his dad, Executive Chef Russ Seaman, to try a tasting menu of his design. The dishes he prepared for his menu were simply named, though their flavor profiles were anything but simple. Each course—Carrots, Mushrooms, Salmon and Cherries had nuances that demonstrated his deft hand with bold and unique ingredients. The carrot course was made with local carrots from Urban Eden Farms poached in olive oil and then sautéed, elderberries that he harvested from his aunt’s garden, with a shug sauce made from carrot tops, cilantro and parsley, spiced with cumin and coriander, and a nettle puree with lemon and olive oil. The dynamic balance of flavor was thoughtfully conceived and executed in every dish, showing off his emergent ability in crafting a dish that is both cohesive and interesting. After the mushroom course, he offered us a small yellow flower called Spilanthes, which he explained would taste like “pop rocks” and render our tongues and throats numb. It was intended as a palate cleanser, and it left us breathless and flushed, in the best way possible. At culinary school, instructor Chef Martin said to Jonathan, “You belong at Noma. It fits your cooking style, and you should apply.” He emailed the program to see if an internship was even a possibility, and they responded with an application at the end of July. The application



A Dream Internship for a New Chef

was fairly straightforward, except for one detail. The entire document was in Times New Roman size 12 font, and in tiny print, one detail said that all answers must be in Times New Roman size 13. “I said to myself, ‘That’s a test!’” He was right, and his attention to detail gave him an edge in the field of applicants. He was not confident about the opportunity, however. “When I applied, I already knew I wasn’t going to get it, but when I was accepted … I couldn’t believe it. I kept thinking, ‘What is happening?!’” Initially, Chef Jonathan wondered if he would even get to meet Chef Redzepi, but was delighted to discover that he will not only meet him—he will forage with him every morning near Copenhagen. “Few people in the world have such an intense knowledge about where they live,” says Chef Jonathan. Chefs Redzepi, David Chang and Massimo Bottura often talk about “sameness,” and how so many people around the world eat the same thing. We all eat carrots, onion and celery, no matter where we are in the world. But Chef Jonathan has experimented with many unusual ingredients and processes, and he inherited a strong desire for culinary experimentation from his family. For 25 years, they did a Hawaiian-style pig roast by digging a large pit underground and filling it with hot rocks, burying it and sharing the roast with friends and family. “I’ve eaten every part of the pig: ears, snout, tail, eyes, brain, tongue, kidneys, liver … everything. The brain is actually really good, we spread it on bread.” In his own time in the kitchen, he has fermented potato water, shrubs (drinking vinegars), and black limes, and he forages regularly for items he can use to elevate his cooking and give it a sense of place. It is both of these skills that he most looks forward to continuing to develop as he works at Noma. The value of biodiversity is what makes a region unique, and so few chefs take advantage of that. “It’s not just a forest anymore; it’s dinner.” You can follow along Chef Jonathon’s journey on Instagram at @inca_to_noma.

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THE SCENE/july datebook



July 9: Khalid: Free Spirit World

July 11-28: Oklahoma


Multi-platinum global superstar Khalid has announced his North American headline dates for “Khalid Free Spirit World Tour” which includes a stop at the Spokane Arena. The tour is in support of his upcoming sophomore album Free Spirit. Khalid has enlisted his friend Clairo, the 20-year-old “Pretty Girl” singer-songwriter, as special guest on his summer tour. Spokane Arena. 720 W. Mallon Ave. (800) 325-SEAT or ticketswest.com.



July 9, 16, 23: U District PT 5K Summer Series

Join the U District Foundation as they host their Fun Run Series in July. Three nights full of fun, dress up contests, prizes, food and a timed 5k and 1 mile kids run. Come to one or all three and kids even run free. All proceeds help fund the U District Foundation, which encourages Spokane’s youth to be healthy. Nsplit.com.

In this Roger and Hammerstein classic, the road to true love never runs smooth. Set in the western Indian territory just after the turn of the 20th century, the high-spirited rivalry between the local farmers and the cowboys sets the stage for the romance between Curly and Laurey. Filled with a host of familiar characters, and songs such as “Oh, What a Beautiful Mornin’,” “Surrey With the Fringe on Top,” and the title song “Oklahoma,” you will leave the theatre with a song in your heart. Salvation Army Kroc Center. 1765 W. Golf Course Rd. Coeur d’Alene. cdasummertheatre.com

THE SCENE/july datebook

exhilarating audiences across the nation like no other musical in years. Spokane Civic Theatre. 1020 N. Howard St. (800) 325-SEAT or ticketswest.com.

July 14: Cosi fan tutte - Opera on the Lake Cruise

July 12-28: The Sound of Music

When a postulant proves too highspirited for the religious life, she is dispatched to serve as a governess for the seven children of a widowed naval Captain. Her growing rapport with the youngsters, coupled with her generosity of spirit, gradually captures the heart of the stern Captain, and they marry. Upon returning from their honeymoon they discover that Austria has been invaded by the Nazis, who demand the Captain’s immediate service to their navy. The family’s narrow escape over the mountains to Switzerland on the eve of World War II provides one of the most thrilling and inspirational finales ever presented in the theatre. U-High Theater. University High School campus. 12420 E 32nd Ave. svsummertheatre.com.

July 12-28: Spring Awakening

The winner of eight Tony Awards, including Best Musical, told by Duncan Sheik and Steven Sater through what Entertainment Weekly called, “The most gorgeous Broadway score this decade,” Spring Awakening explores the journey from adolescence to adulthood with a poignancy and passion that is illuminating and unforgettable. This landmark musical is an electrifying fusion of morality and rock and roll that is



Does absence make the heart grow fonder? A test of true love plays out among two military officers who stage an absence to test their fiancées. Will the women fall for their “new” suitors as the opera’s title (“All women do it”) suggests? Join us as we bring Mozart’s satirical humor and ravishing score to Lake Coeur d’Alene for a sunset cruise. Performance in the round. Sung in English with English dialogue. inlandnwopera.com.

Bible scripture contest, and witnesses a murder. Tom initially recoils from telling the truth about Injun Joe’s framing of drunk Muff Potter for the murder but ultimately steps forward to “do the right thing” and saves Muff’s life in the final courtroom scene. The play is about learning to be a stand-up person even in the face of tremendous danger. Spokane Civic Theatre. 1020 N. Howard St. (509) 325-2507. For tickets: (800) 325-SEAT or ticketswest.com.

July 20: Spokenya 7k July 19-28: Tom Sawyer

Set along the Mississippi River, Tom Sawyer tells the coming-of-age story of the community’s most mischievous boy. Tom fights a bully, gets his friends to help him whitewash a fence, falls in love with Becky Thatcher, loses her to Alfred Temple, puts together a pirate gang with Huck Finn and the other town boys, runs away from home and comes back to witness his own funeral, wins a

One hundred percent of your registration fee goes directly to clean water projects in Kenya. The beautiful 7k course begins at Life Center Church, carries runners west and then onto the Centennial Trail along the Spokane River, across the Spokane Falls Community College Campus, through the wooded Mukogawa campus, and back toward Life Center Church. Spokenya lets runners choose to carry water on their heads—Kenyan style. Finish the last 100 meters of the race with a bucket of water on top of your head. This is how women and girls in Kenya must transport all of the family’s water: it’s a challenge for sure. Spokenyarun.org.

THE SCENE/july datebook

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July 20: Tiger Tri and Tiger Du

Join the Colville Recreation Department for the 29th Annual Tiger-Tri and its first ever Tiger-Du. The Tiger-Tri consists of a 1K swim, a 40K bike and a 10K run. Not quite wanting to swim? No problem, the Tiger Duathlon is a 40K bike and a 10K run. Tigertri.com.

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August 6-11: Les Misérables

Set against the backdrop of 19thcentury France, Les Misérables tells an enthralling story of broken dreams and unrequited love, passion, sacrifice and redemption – a timeless testament to the survival of the human spirit. Featuring the thrilling score and beloved songs “I Dreamed A Dream,” “On My Own,” “Stars,” “Bring Him Home,” “One Day More,” and many more, this epic and uplifting story has become one of the most celebrated musicals in theatrical history. First Interstate Center (previously INB Performing Arts Center). 334 W. Spokane Falls Blvd. (800) 325-SEAT or ticketswest.com.

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This artist-owned and operated co-op features true one-of-a-kind gifts, from beautiful conversation pieces like the whimsical penguins wearing hats to functional art in the form of handcarved wooden boxes, raku-fired pots, and stoneware serving platters.

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LOFT AT THE FLOUR MILL is the Flour Mill’s best kept secret! Located on the seventh floor, it has the best view of the river in Spokane, and is a cool, modern space ideal for parties, celebrations and corporate events.


621 W Mallon / 7th floor / Spokane WA 509-638-9654 / bozzimedia.com

Cool modern space with river views.

Your Dream Wedding Place. BIGELOW ARBORS CHAPEL

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BIGELOW ARBORS is a beautiful wedding space centrally located near Bigelow Gulch, with room for over 200 guests outdoors and a gorgeous large and brightly lit tent for the reception. Country location great for photo opps, includes a beautiful pool, water features, fire pit, photo booth, rose garden, play area, large bride and groom dressing rooms and plenty of paved parking.

THE HANGAR EVENT CENTER is located in Felts Field and is ideal for large weddings and events. The glamour of the planes adds a level of excitement and distinction to your event, but can also be taken out. When the hangar door is fully open in the summer, it unveils a beautiful view of the runway and nearby mountains. Plenty of free parking and room for up to 400+!

These venues are managed by Bozzi Media and Delectable Catering & Events 54


email us at sales@bozzimedia.com | 509-638-9654 | bozziMedia.com

Spokane’s freshest event space is located where the city meets the valley in historic Felts Field. The Hangar Event Center is a beautiful open space that’s perfect in all seasons. Heated in the winter and fully open to the runway and Mica Peak in warmer weather where beautiful sunsets beckon, it offers an exhilarating alternative to stuffy and cookie cutter event spaces. Wander halfway into the pre-runway amid cocktail tables and historic planes and enjoy the glamour of an aviationthemed wedding, party or occasion of any kind. Imagine your soiree in a well- appointed room bedecked with a great number of colorful linen-covered tables and matching chairs, lights, streamers, cocktail tables, beautiful centerpieces, a magnificent spread of gourmet food offerings…..and a huge airplane or two to ensure that no guest ever forgets the unique experience. The Sky is the Limit at the Hangar Event Center! We’ll let your vision take flight, and parachute you gently through every step of the way.

Reserve your date today!

email us at sales@bozzimedia.com | 509-638-9654 | HangarEventCenter.com 6095 E. Rutter Ave | Spokane, WA 99212




photography by James & Kathy Mangis, Tyson Ristau, Ray Ward

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by Bonnie Quinn Clausen

rust is a word that should not be thrown around lightly. Trust is difficult to gain and easy to lose. We all know the “trust consequences” of a child growing up in an abusive home, enduring a cheating spouse, of a bullying classmate or even the betrayal of someone close. It’s deeply painful as people lose the ability to TRUST freely. Even if the betrayal was unintentional, the results are same: TRUST is shattered. The word TRUST has always intrigued me due to its complex implications on personal relationships and society as a whole. To compound the issue, we can all see the lack of TRUST expanded to new low levels in the bulk of

politics and media channels. It’s mind-numbing as we experience overcommunication from both social media and traditional media channels. I am deeply concerned for society at large as a result of over-exposure to social media. Social media seemingly has no apparent adherence to rules of civil conduct. However, social media is too powerful of a tool of expression to leave completely, but we must adapt to more respectful ways of communication. I want to challenge each one of us, including myself, to do better on social media. I want to challenge anyone who will listen to strive to become more TRUST-worthy because society needs us to be. There has never been a more urgent time and opportunity to forge TRUST in our public interactions. Don’t assume TRUST exists. We need to always be working to earn it. This has become my personal journey and my professional goal for










my own business, QUINN, a regional advertising agency located in Spokane. At QUINN, we strive to achieve TRUST every day with our clients, and between our clients and their customers. It is the foundation of effective communication. As a communication company, when trust is created, we can create engaging and lasting messages that will resonate with consumers. With TRUST being so important and so rare today, we must ask “How do we achieve it?” Whether you’re a stay at home mom, young career-minded individual, small or large business owner, trust needs to start with the top dog. And that top dog is always you. With social media particularly, you have an opportunity to have influence in our modern world. Use your words wisely. Trust is created when communicated through Truth, Respect, Unity, Skill, and Transparency. Here’s how I breakdown the elements in achieving TRUST:

T—TRUTH: Am I honest? Do I speak the same in person, on social media and behind closed doors? Life is too busy to maintain two stories. Keep everything simple and honest. This will also keep you out of hot water.

R—RESPECT: It’s impossible to gain trust without respect. Ask yourself … am I respectful to all people? U—UNITY: Does my communication aspire to bring people together for a common goal? No matter what side of the argument you are on, you will always lose if you don’t find common ground. Let’s figure out what we can agree on before we start to unwind all the mysteries in life. S—SKILL & SERVICE: These are two seemingly opposite traits, yet so important. We must work on our own skills through personal growth. No one really cares what I think unless I have something to offer the world. So, I must continue to invest in my own skills. Secondly, life is not all about me. I must plan to serve the community and give back. Do I consider the needs of others as part of my life’s goals? If I want to be trustworthy, people need to know I have their best interest at heart. T—TRANSPARENCY: Being a trustworthy person requires some level of risk which can be intimidating. I must demonstrate some level of transparency and vulnerability. 60


The bottom line is this: TRUST is only established when people know you respect them and are able to recognize their interests as well. I believe that this is the framework for building a better society. Everyone can play a part in this mission of establishing TRUST. People will always let us down, both unintentionally and intentionally. That is part of the reality of being human. The trustworthy people I know are in the habit of giving the benefit of the doubt and forgiving often. At the end of the day, I can only be concerned about me. I need to own TRUST (Truth, Respect, Unity, Skill, Transparency) for me and hope I’ve encouraged others to do the same. Bonnie Quinn is second generation owner of QUINN, the oldest advertising agency in the Inland Northwest. As account supervisor, she has spearheaded many extraordinary success stories. Bonnie knows that a powerful brand presence is essential to the success and longevity of her clients as well as QUINN’s success. She is passionate about creating campaigns that are both strategic and creative with a powerful media execution plan to achieve results. Since 2013, Bonnie has been continually named as one of three top local businesswomen.


Boutique Furnished Apartments for Stays of 30 Days or More! 1120 N Division | Spokane WA

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CATALYST/savvy home _ robo calls

Now open!

e l y Savvy

d e ir

p s n


t S


blends eclectic mix of décor and lifestyle accessories

by Darin Burt

Kim Mehaffey and Jacki Reed want shoppers to feel at home in Savvy Home, their

furniture, décor and lifestyle boutique in Downtown Spokane. Their interpretation of home is an inspirational one: inviting, warm and full of beautiful, unique pieces. “It embodies what we love about our homes and entertaining,” Kim says. “When you invite somebody into your home, you want them to feel like you went the extra mile to make it welcoming and comfortable.” Inspiration for Savvy Home came from family and friends who had admired Kim’s and Jacki’s decorating style and asked for advice on bringing similar flair into their own homes. Visit the 900 square foot retail space and you’ll discover an eclectic mix of furniture, wall art and accoutrements that will fit with any style of home décor. There’s a distinct Northwest influence with natural wood and rustic tones, but you’ll also find pieces with French Country, Mid Century Modern, and Bohemian feel. “We worked very hard to find things that weren’t being carried locally by anyone else,” Jacki says. “It’s very important to us that we offer customers quality items at affordable prices.” Kim and Jacki hope to create a community around their new store. Along with presenting an ever -changing collection of merchandise, Savvy Home will play host to mixology classes (featuring glasses and cocktail shakers found in their barware section), Girls Nights with pedicures and private shopping experiences, and pop-up events showcasing local artists and designers “Savvy Home is all about us sharing our passions,” Kim says. “There’s nothing better than a good party and shopping.”

Savvy Home, 1407 W 1st Ave, (509) 598-8581, savvyhomespokane.com 62


Who’s Really on the Line? The barrage of automated telephone solicitations or “robocalls” we receive on our home and mobile phones seems to be never-ending. Robocalls coming into Washington state have more than doubled in recent years to 560-million calls a year. To make matters worse, experts estimate that up to half of these calls may be attempts to defraud consumers. In the face of this massive increase in unwanted scam calls, a new AARP survey shows many Washington state adults are unaware of the latest scammer tactics and are putting themselves squarely in the sights of con-artists. While the majority of respondents are using caller ID to avoid numbers they don’t recognize or calls marked “Unknown,” “Private,” or “Restricted,” advances in technology have put them one step behind the cons. “While those traditional red flags may have been enough to protect consumers in the past, con-artists today have gained the upper hand by using ‘spoofing’ tools that mask their true identities,” says AARP state director Doug Shadel. “Impostor scams are among the top complaints received by my office each year, because scammers continue to find new ways to trick consumers,” says Washington State Attorney General Bob Ferguson. “Scammers use tactics like robodialer technology and ‘neighbor spoofing’ to convince you to pick up the phone.” FEAR SELLS “The only surefire way to avoid becoming a victim is to never engage with a scammer in the first place,” says Shadel. “Con-artists have become increasingly sophisticated and devious, and once they get you talking it’s far too easy to fall prey to their ploys.” You can take four important steps to help protect yourself from fake and misleading robocalls or online pitches: DON’T RELY ON CALLER ID ALONE TO IDENTIFY WHO IS CALLING “Whether it’s online or on the phone,

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advances in technology have made it very easy for scammers to impersonate trusted sources,” says Sean Murphy, BECU SVP chief information security officer. “Be suspicious of requests for personal information or pressure to take action quickly. Also be wary of requests for abnormal payment methods, such as through a gift card or wire transfer.” USE CALL BLOCKING SERVICES Consider getting a call blocking service like “Nomorobo” or “You Mail,” or contact your phone company and inquire if they offer a call blocking feature. INDEPENDENTLY VERIFY THE IDENTITY OF THOSE CALLING “The best thing you can do to prevent fraud is be vigilant, avoid unsolicited offers, and safeguard your personal information,” says Courtney Gregoire, assistant general counsel, Microsoft Digital Crimes Unit. “Be wary of unsolicited phone calls or popup messages on your electronic devices.” REPORT FRAUD TO THE APPROPRIATE LAW ENFORCEMENT AGENCIES “It’s important to always report scam attempts, even if you don’t fall victim,” says Chuck Harwood, Federal Trade Commission regional director. “Your story makes a difference. Every report is a piece of the puzzle that helps authorities see a fuller picture of what scammers are doing, which can also help in law enforcement actions.” Consumers should report scams to the FTC at FTC.gov/complaint, and to the Washington State Attorney General’s Office at atg.wa.gov/file-complaint. Check out more consumer protection tips and sign up for fraud alerts from the AARP Fraud Watch Network at aarp.org/ fraudwatchnetwork.

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CATALYST/employee retention


Like anything that needs to be done on an ongoing basis, implementing a system for recognizing and delivering appreciation is time well spent. It does not have to be complicated. It may be as simple as determining how often you want to recognize employees (monthly? quarterly?), determining who you want involved in deciding who will be recognized, the criteria for recognition (meeting sales goals, lack of absenteeism?) and then what the recognition will look like.

One Size Does Not Fit All

by Rene’ Johnston


tudies show that when examining reasons people leave their jobs, it has less to do with salary or vacation pay and significantly more to do with whether or not they feel appreciated. All of us have baseline needs that have to be met, but beyond that we also have a need to be recognized for our hard work and the contributions we are making. This simple shift empowers your employees and increases loyalty. And although it is a great start, there is much more to showing appreciation than a simple “thank you.” A critical part of running a successful business is fostering a healthy organizational culture. Sometimes we can get frustrated thinking “Why do I have to make a fuss when I am paying these people to do a job?” It is important to remember that showing appreciation is not just about the warm fuzzy feelings but it is a sound business practice. It is important to recognize the many benefits of practicing recognition and the value of it as an ongoing process. After all, without your employees, your business would not be where it is today. There are many benefits to consciously practicing recognition in your business. One major benefit is retention. We save money in not having to recruit, hire, train and deal with lost productivity while a new hire gets up to speed. Another benefit is the positive ripple effect expressing appreciation has on the organization. Other team members observe leadership expressing appreciation; it creates goodwill toward the organization as a whole. It also serves to inspire others to seek out opportunities to work toward similar recognition and appreciation.

Top Performers Top performers often suffer from what I call the “A-Student Syndrome.” This involves situations in which we have good, dependable team members turning in outstanding performances on a regular basis. So steady, in fact, that we come to expect it from them and can forget to recognize them for the exceptional nature of the work. Some team members may need less encouragement as they are more intrinsically motivated, but for others, it is a critical component of overall job satisfaction. Either way, the benefits are derived from being aware of the value of each employee and letting them know how much they are valued. 64


Most experts agree that rewards are most effective when they are tailored to the individual being recognized. This doesn’t mean you have to re-invent the wheel each time. If you have time and resources, that is the ideal, but if not, choose three or four tangible forms of reward and offer them as best-suited to the team member being recognized. Any tangible reward should be accompanied by specific dialogue recognizing the behavior, practice or achievement you are recognizing. In other words, blanket statements like “To John—for a job well done” should be avoided. Instead, include specifics such as: “To John, Thank you for your exceptional salesmanship and for exceeding goals each month. Your efforts are appreciated and help the company as a whole reach our goals.” Whether it was a great month of sales performance, or a highly successful contribution to a team project, let the team member know exactly what it is you appreciate

Meaningful Recognition How do we show appreciation? The basic idea is to simply say “Thank you,” but there are additional ways to be sure that how we choose to show our appreciation resonates with the employee receiving it. It takes time and effort, but getting to know what motivates and is meaningful to each employee will result in happier more productive, loyal employees. What type of recognition is going to be most meaningful? Here are a few ways to express appreciation to team members:

Monetary Rewards. We would be hard pressed to find someone who did not appreciate a financial reward for a job well done. If you choose this method, however, it is best accompanied with a quick note of thanks. Cash alone can come across as cold or impersonal. Time Off. This is not an easy one to pull off, but if scheduling allows, a welltimed day or half-day out of the office can be a welcomed reward. This is especially meaningful if you can time it to correspond to a special event in the team member’s personal life. Public Recognition. Maybe the team member would respond to some type of award or public recognition. Consider organizing an event centered on employee appreciation or perhaps just recognize the employee(s) within the company. Gifts. Gifts are a great way to show appreciation. The important thing to consider is to give a gift individualized and not a generic offering that the employee might be tempted to re-gift. Choose gifts that reflect employee needs and interests. Maybe a piece of technology that the team member could benefit from having—for personal or professional reasons. Verbal Recognition. This is the simplest and most cost-effective way to show appreciation. Take a minute to sit down with the employee and use specific examples to individualize any praise that is delivered. The expression of appreciation is an extension of a healthy organizational culture reflecting an understanding of the many benefits of developing and retaining valuable team members. You will find this best practice resulting in increased employee loyalty and more fully engaged team members. Rene’ Johnston is the owner and founder of Employee Engagement Solutions, specializing in improving culture, retention and profitability by building more engaged teams. She was selected as a TEDx speaker and holds a Master’s Degree in Adult Education and Human Resource Development. employeeengagementsolutions. com

This shop is for artists who work with fibers. We sell yarn, roving, top, fleece, and select fiber handwork. We also take looms and spinning wheels on consignment.

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BRANDED CONTENT/planning your retirement

by Richard Atkinson


Retirement is a totally new stage of life. With some careful prioritizing— and collaborating with your advisor—you can design a working plan for retirement that may surpass all your expectations. When most people think of retirement, they imagine leaving a job they’re tired of, getting out of the rat race, and leaving the pressures of employment behind. Often retirement is viewed as a reward for time in the workforce and successful financial planning. But retirement is so much more than giving up a job and relaxing. Retirees are entering one of the most exciting and challenging stages of their life. Although the opportunities are endless, a successful retirement doesn’t come without its hurdles. There are many things to consider in order to get it right, such as living on a reduced income, creating a health and wellness strategy, and evaluating relationships. Also important is the allocation of personal time, determining living arrangements, and recognizing change in social roles. During the first days, weeks, or maybe even months of retirement, people often experience a blissful honeymoon feeling. No boss, no job, no worries! Just time to sit around and do whatever crosses your mind.



But as the honeymoon period winds down, a number of retirees report a feeling of disenchantment. Retirement no longer feels like an extended holiday. Time begins to weigh heavily on their shoulders. There can be a feeling that causes retirees to ask the question, “Is this all there is?” Frustration and disappointment can mount. The life we lead is a result of the choices we make. That means in pre-retirement and retirement years, it’s important to make choices that build a fulfilling and energized retirement. Successful retirees recognize the power of creating a realistic retirement vision and an action plan to achieve it. Armed with this mental model, they make sound choices to get desired results.

WHERE YOU COME IN With help from a trusted advisor, you can work in a systematic way towards formulating a clear and focused retirement vision. In a way, your experience in early and mid-life makes you more aware and articulate than ever before concerning your own priorities. Remember, it is equally important to consider how you will spend your time as how you will spend your money. A good way to begin is by taking time to visualize what the word “retirement” means to you. What is it that attracts, scares, or excites you about this time of life? Next, write out a description of your imagined retirement life. Consider the f ollowing questions as if you were in retirement: • What makes me happy? • How much money do I have? • What possessions do I own? • How am I spending my time? • Who is in my retirement picture? • How is my health? How do I feel? • How are my relationships with my spouse or partner, children, other family members, and friends? First, imagine yourself in your first six months of retirement, then, at one and two years out. You can then ask yourself to

visualize the end of your retirement, when you are 90, 95, or 100+. What are you most proud of? What have you done that has brought happiness to you and to others? What legacy will you leave behind? It’s important to communicate personal desires and goals to your advisor. That way, he or she will be better equipped to help you develop a plan that strikes as close as possible to what will truly make you happiest. Most people know someone who has made a successful retirement. What is it about those people that you admire? Is it family relationships, energy and enthusiasm, or perhaps an overall sense of well-being? Think then of those challenged by retirement. In your opinion, what are those individuals doing or not doing that makes them less successful? Is it the exorbitant amount of time they spend watching television, their lack of adventure, or possibly a sense of helplessness toward this ever-changing world? Once you’ve recorded a retirement vision, share it with a partner or spouse, close friends—and of course with your advisor. This process of sharing will provide different perspectives and help shape your final vision. Optimism is key throughout the retirement visioning process. It’s important to focus on the rewards of a balanced retirement; meditate on the feeling of being complete, enriched, and financially secure. Retirement visions should be reviewed and rewritten as often as necessary, until the vision feels right and is in line with your wants, needs, and beliefs. Recently Frances, a busy 63-year-old supervisor,’ was encouraged by her financial advisor to visualize retirement. Though for years she contributed to her retirement savings program, retirement wasn’t part of her everyday thinking. Together they explored her needs, wants, and beliefs. As a result, Frances began to visualize what she wanted from retirement. She imagined herself getting back into tennis, being fit, and exercising regularly. She visualized herself volunteering and giving back to her community. Frances began taking the first steps to building her retirement future. As you enter the second-longest phase in your life, take an informed, active role in getting it right. With appropriate guidance and thoughtful planning, you will be able to enjoy life after work, even relish it. Richard Atkinson is president of RA Retirement Advisors, a firm specializing in retirement planning, and author of the book “Don’t Just Retire—Live It, Love It!”

This article is provided by Financial Strategies Group. We believe the more education you have, the more financially secure you will be—and your financial success and stability is our mission. We would be honored to answer any questions you may have about your financial health. For your complimentary financial analysis, please call or email our office. Michael R. Craggett, Jr. RICP® Wealth Manager

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Nancy Wynia Associate Broker ABR, CNE, CRS, GRI 509-990-2742 nwynia@windermere.com

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Flatlay by Diane Holm


isual marketing content and photography are musts these days while flatlay images— styled objects captured from a bird’s eye view—are taking over the creative scene.

Here are five tips to inspire your flatlay styling game: STEP ONE: Set the tone. To get those creative juices flowing, remove all distractions—including silencing phones—and crank up your favorite music. STEP TWO: Decide on your main object—something that will be the interest piece of your story or the main purpose of this photo. Next, choose complementary items that help tie in the objects of this particular scene.

STEP THREE: Choose your background. An old farm table, sheet music, map, or a whiteboard—the sky is the limit here. STEP FOUR: Start arranging your products. For the best composition, keep in mind the aesthetically pleasing rule of using an odd number of items, starting with three. STEP FIVE: Take your flatlay to the next level by adding hands and fresh little accents like flowers and live plants. For more tips, follow stylist Diane Holm on Instagram at @whitepicketfence.co and photographer KC England on Instagram at @kcenglandphotography.





Spokane Coeur d’Alene Living is proud to kick off a partnership with AIA Spokane’s Inland Northwest Residential Press Committee to present Homes of Distinction, featuring remarkable architectural projects completed in the last five years.

by Sarah Hauge photography by RL Miller Photography Lake City Films / Spokane Drone Photography



by Sarah Hauge photography by RL Miller Photography Lake City Films / Spokane Drone Photography 72


N OP OW EN ! More than any other project we saw, this one pushes the sustainable design elements while still overcoming a challenging site and capturing the eye with engaging details.


he site dictated a lot of what we did, as it should. A house should be reflective of a site and an owner. And for us, it worked out great,” says Jeff Fountain, speaking of the South Hill home he shares with his wife, Kristi, and their beloved dog, Konza. What others would view as an intimidating site—just .15 acres with more than 35 feet of elevation drop and limited access due to the property backing onto a public park—was a welcome challenge for the couple. They appreciated the infill lot’s park proximity, its location on a quiet side street a short drive from downtown, and the rare opportunity to purchase a South Hill lot with unhindered south-facing views. Kristi and Jeff, the principal architect with Copeland Architecture, rose to the occasion, working with the limitations of the site to create a sustainable home that fits the way they like to live. For these reasons and more, the finished home was chosen as one of AIA Spokane’s Homes of Distinction this year. As AIA’s press committee commented, “More than any project we saw, this one pushes the sustainable design elements while still overcoming a challenging site and capturing the eye with engaging details.”

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The couple strived for a minimalistic, low-maintenance home that’s beautiful, durable, and welcoming for friends and family. “We wanted to keep it simple and clean,” says Kristi. Materials were chosen carefully with those guidelines in mind. Concrete is used for every floor, light fixtures are quite clean-lined, there’s no trim and there are no baseboards, and many furnishings are built in. Though the lines are clean, every space



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show their character,” says Jeff. “The house tells the story of the people who live there.” In the kitchen, for instance, the countertops are soapstone. They know that due to its softness the material will show wear—like, as the homeowners point out, the scratches from the bottom of a wine bottle—but that mark is not a flaw but a welcome

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sign of life. Similarly, they chose to forego hardware on their Europly cabinets in favor of a more minimal look. They realize that over time the oils from their hands will affect the color, a change that will be more visible on the high-use cabinets than the others. To them, this only adds character. On the exterior, Jeff and Kristi are having fun watching the natural aging process of the cedar, which will change color more quickly on the southfacing side. “We’re letting our house go gray,” says Jeff with a laugh.



Rather than get swept up in design trends or norms, each space reflects the couple’s preferences and actual needs. One sink in the master bathroom is plenty for them. “I didn’t want to have to clean another one,” admits Kristi. A wall of mounted metal hooks near the entrance serves as their coat closet. Occasionally all of the hooks are empty; as Jeff says, “when there’s nothing there, it’s just art.” There’s no door separating the kitchen and the pantry, or the master bedroom from the closet. It’s these types of little decisions that add up to a home looking and working exactly as they want it to. “I like a clean aesthetic,” says Kristi. “If you have a lot going on, it can feel



cluttered.” A simplified design means visual calm and a whole lot less maintenance—and less maintenance means more time for the things they love. “Life’s short,” says Kristi. “Don’t spend your time mowing your yard or cleaning your house!” Every piece of furniture was chosen with care, with none more beloved than the kitchen table. “To say the least, the house was designed around the table,” says Jeff. It has room for 12 on a regular day and is expandable to seat 24. The couple worked with local wood and metal workers Cody Rodenbough (Lincoln Build Works) and Bart Templeman (Dare Designs) on crafting the table that Jeff had designed, using planks from a 300-year-old tree. “It’s fir, and



fir is soft; it has little scratches here and there,” says Jeff. But that, of course, is part of its charm. “This tree is 300 years old. It’s going to be okay,” he says. This table works well for the “soup Sundays” the couple hosts all winter long. When they’re having those big dinners with friends and family gathered around the table, “that’s a super

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bozzimedia.com happy moment,” says Kristi. “It’s kind of magic.” Function is just as important as form in the kitchen. Kristi and Jeff located the table as close to the kitchen’s work areas as possible, since no matter where you place your dining table, everyone gathers in the kitchen anyway. A genius



This home does a great job at managing tough site conditions to maximize an efficient layout programmatically and to capitalize on solar energy, natural ventilation and rainwater catchment. This home achieves all of these things and looks good while doing it including smart low maintenance materials in hard to reach areas.

and back-strain-saving touch is a raised dishwasher, with its base at counter height. Washers and dryers are on pedestals, Jeff points out, and ovens are often mounted mid-wall, but the dishwasher is used many more times a day than either of those appliances. It only makes sense to raise it up, too. In the adjacent living area, a woodburning fireplace has a cooking surface where they often bake a pizza or cookies. On the open shelving in the kitchen are long lines of cookbooks. Kristi teaches cooking classes at the Kitchen Engine focusing on local, seasonal whole foods and helping “people





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get back in the kitchen,” she says. Another key design element is the placement of the decks. Turning them at an angle allows for prime shading—the house shades the deck—and maximum outdoor

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enjoyment. “This way it’s shaded from 3 or 4 on,” says Jeff. Now, “it’s our happy hour deck.” The bonus is this upper deck shades the deck below it, which is one of Kristi’s favorite spots. “I love sitting here on



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a Sunday, reading and listening to the kids playing at the park.” Space was used as efficiently as possible, with every single room fulfilling a purpose, from the lowerlevel office that transforms into a guest room thanks to a pull-down Murphy bed, to a tunnel running beneath the house that serves as a cleverly-placed dog run, giving the dog outdoor access in what would otherwise be dead space. The home is energy efficient and sustainable with elements like stacked ventilation, 12-inch thick SIPS panels that keep it well-insulated, and an HRV unit. The efficient envelope means air conditioning isn’t needed. The house pulls cool air off the park at night, which also helps keep it cool, as does placing the master suite on a lower story where the temperature is naturally cooler. They’ve recently added solar panels to the roof. One priority of the project was to avoid high-maintenance landscaping and achieve an edible site. There are at least half a dozen varieties of berries, in addition rhubarb and tomatoes, herbs, and more. The garden is irrigated by a rainwater catchment system, captured by a 2,600-gallon tank that doubles as infill for the tiered landscaping. Pacific Garden Design did the initial landscaping, and the couple is continuing to

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refine it themselves. This hands-on approach has allowed Jeff and Kristi to personalize the home further and get the most use out of every bit of material, like using scraps from the Europly cabinetry to build minimal shelving in the bathrooms for toilet paper and tissue boxes. Leftover Europly also serves as the material for what they refer to as the ceiling-height “wall of books” and bench seating on the main floor. “It’s an interesting exercise to be that intimately involved in the creation of our house,” says Kristi. From the coat closet to the driveway, “Everything’s designed,” says Jeff. “That’s the fun of it.”

We really liked the thoughtful design of taking the traditional home design and making the circulation go vertical, in response to the small, steep site. 88



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Woodn’t It Be Nice Get the Appearance of High-End Floors With Low-Cost Look-Alikes

by Darin Burt

Real wood flooring is warm, welcoming and wonderful. Wood could be called the gold

standard of flooring, and according to Ken Chadderdon of Great Floors, will always be one of the most desirable elements of any home. The downside is that wood floors, especially solid wood floors, can be expensive. Some exotic wood species, such as Brazilian walnut, can cost more than $15 per square foot—and that doesn’t include installation labor. However, you can find alternatives that give you the look of real wood at a fraction of the cost.

Wood-Look Porcelain Tile Using modern inkjet printing technologies, porcelain tiles can be made to look like anything, including real wood—oak and cherry finishes are just a couple of the many options. Some products are available in planks that have a “reclaimed” appearance with texture and color variation of aged planks.



Traditional hardwood is extremely susceptible to scratches and water damage. According to Chadderdon, wood-look porcelain tiles are strong enough to install from the front door through the kitchen or even the bathrooms. It does not scratch or show signs of wear with foot traffic. As with regular tiles, they can be used in wet areas, and are also stain-resistant and much easier to clean than real wood—spills wipe up quickly, and using just water and a mild soap makes them shine.

Luxury Vinyl Planks (LVP) As with porcelain tiles, luxury vinyl tile (LVT) can look like wood and comes in traditional-style planks. Nearly impossible

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to crack, chip, or gouge, all it needs to stay looking good is some routine sweeping and mopping. Most LVP flooring is rated to last at least 20 years, so once it’s installed, you’ll never have to worry about your flooring. Unlike older styles of vinyl flooring like laminates or linoleum, LVP is 100 percent waterproof. Whether it’s kids spilling their drinks, pet accidents or a leaky dishwasher, you’ll never have to worry about moisture damaging your flooring. LVP flooring is especially popular in places like bathrooms and kitchens where spills and humidity are a common occurrence. By design, vinyl plank is much softer (and quieter) to walk on than many other flooring options. It has a level of ‘bounce’ that absorbs impact as you walk. It’s also a lot less cold on your feet.

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Laminate Wood Flooring Laminate wood flooring has been around for a while, and has gained popularity with good reason. It comes in a wide variety of patterns and colors, making it easy to replicate whatever wood you want. Although the word “laminate” suggests a type of layered construction like plywood, laminate boards are more like envelopes that enclose a core of high-density fiberboard or, in more expensive brands, inexpensive softwood. The top and bottom are sealed by impermeable plastic, which give the planks some measure of moisture resistance. The planks are factoryfinished with a baked polyurethane finish that resists scratching and repels spills, making the flooring a natural choice for a high-traffic area like the kitchen. The best part about laminate floors is the installation. The latest technology works on a simple click and lock mechanism. This makes it a doable DIY project. It can be installed over any floor except carpet. This saves you the job of removing your old flooring first.

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Grapetree Village | 2001 E. 29 Call 509.534.4600 BrookeMCloningerDDS.com


Appointments Available Monday–Friday New Patients Welcome JULY 2019 / BOZZIMEDIA.com


HORSEPOWER/bentley continental GT convertible

• All-new third-generation drop-top for 2020 • Based on the Continental GT Coupe • 626-hp twin-turbocharged 6.0-liter W12

• Convertible roof opens in 19 seconds • Prices start at $236,100 • Top speed 207 mph

by Michael Harley, kbb.com


f allowed to drive just one vehicle for the rest of our lives, the 2020 Bentley Continental GT Convertible would likely be our first choice. Of course, there are countless notable vehicles in showrooms these days (take a look at our 2019 Best Buy Awards for a start), but if emotional satisfaction and undiluted driving bliss was at the top of our list we’d look past all of the stylish luxury crossovers, rugged 4-wheel drive trucks, and wickedly fast exotic sports cars and grab the chrome key fob to the gorgeous all-new drop-top Bentley. Choosing a quarter-million-dollar vehicle as our “forever car” may sound preposterous, but only to those who haven’t driven it. But we have, and this masterpiece of craftsmanship, engineering, and technology has just about everything going for it—assuming you can afford its lofty cost of entry. A new lightweight platform with innovative sculpted body panels

The third-generation Continental GT Convertible shares architecture with the Porsche Panamera (it’s the Volkswagen Group MSB platform). That’s a good thing, as the new Bentley boasts an extended wheelbase (for a smoother ride) and better proportions (the front axle sits 5.3 inches more forward of the dashboard), yet its curb weight has dropped. Credit the loss of mass to an aluminum-intensive construction that includes lightweight alloy body panels crafted with an innovative Super Form—it allows the metal to be bent into sharp, visually complex, body lines. And the new bodywork doesn’t just impress the eyes. It also cheats the wind. According to the automaker, the Bentley has a .29 coefficient of drag, which is notably low for a convertible. What engine does the Bentley Continental GT Convertible have?

The Bentley Continental GT Convertible is fitted with a twin-turbocharged, 4.0-liter, W12 making a prodigious 626 horsepower and 664 lb-ft of torque. Designed, developed, and handbuilt in England, the engine is mated to an 8-speed dual-clutch transmission, which allows great flexibility with gearshifts—buttery smooth when sedately cruising, yet lightning fast when driven aggressively. Fuel economy figures haven’t been released yet, but the new engine is cleaner and more fuel efficient than its predecessor. We expect the city number to hover in the midteens, with the Bentley earning low-20s on the highway. 92


A power-operated convertible roof isolates from the outside world

With the press of a button, the Bentley’s Zfold convertible top opens or closes in just 19 seconds with the vehicle traveling at speeds of up to 30 mph. The top, which is comprised of four different layers and includes a heated glass window, is offered in seven different finishes (including British tweed). When closed, it completely isolates occupants from the weather, wind, and noise outside the vehicle—Bentley claims its new top construction is two decibels quieter than the roof on the outgoing model. When open, the roof drops below a hard tonneau cover that preserves the Bentley’s styling, improves outward vision, and protects the hidden soft top from damage. Air suspension and a 48-volt Dynamic Ride system

The Bentley Continental GT Convertible rides on an innovative 3-chamber air suspension system that provides a well-damped ride. To prevent unnecessary body roll, the convertible boasts a second, 48-volt, electrical circuit as part of Bentley Dynamic Ride. The higher voltage is necessary to power actuators

photo by James Lipman

Bentley Continental GT Convertible


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HORSEPOWER/bentley continental GT convertible

in the roll bars that keep the chassis level in corners. Bentley’s Drive Dynamics Control gives the driver the option to tailor the vehicle’s dynamics with a choice between four modes (Comfort, Bentley, Sport, and Individual). In addition to adjusting spring stiffness and damping, the modes alter engine response, transmission strategy, steering weight, Dynamic Ride, and torque distribution. How does the Continental GT Convertible drive?

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The 2020 Bentley Continental GT Convertible drives with a substantial feel, meaning the mass and size of the drop-top is continuously evident from behind the wheel. While that would likely be considered a negative attribute for something cumbersome and underpowered, it’s a positive trait for the agile and powerful Bentley where the goal is untainted luxury, opulence, and safety—the operator is piloting something very distinct and special. With physics-defying agility, the 2020 Bentley Continental GT Convertible attacks corners with the proficiency of vehicles much smaller and lighter. Tremendous amounts of power from the twin-turbo W12, a rear-biased all-wheel-drive system, and a suspension system that all but eliminates body roll means the convertible can be driven at absurd levels of speed effortlessly. It is, in the most British fashion, swift. It is astounding how much better the thirdgeneration Bentley drives than its predecessors. Early Continental GT models shared architecture with the Volkswagen Phaeton, which delivered conservative handling traits (read that as heavy understeer) when pushed aggressively. The new Porsche-based platform is lighter and better balanced, which means the new model is eager to leap from cornerto-corner with balance and poise. The 2020 Bentley Continental GT Convertible is an absolute joy to drive.

Five Mile Auto Center

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6606 N Ash St , Spokane WA



• Air Conditioning • Brakes • Cooling Systems • Electrical • Engine Service • Oil Changes • Preventative Maintenance • Suspension • Transmission • Fluid Service • Fuel System




bozzimedia.com / JULY 2019


by Megan Perkins

n a warm spring evening in the Dishman Hills, in a clearing filled with shooting star and arrowleaf balsamroot blooms, I raced the clock. I needed to be mostly done capturing the scene with my watercolor paints in time to walk down to meet my friends at the trail head and hike back up to take advantage of the golden hour before sunset to make artistic magic together. My friends happened to be a photographer, Lisa Prins, and a

product/prop stylist, Diane Holm, whom I met years ago through the Spokane creative community, one at a networking event held at Chaps and another at an art opening. We stayed in touch, connected because we all make our way in the world by dint of our love of beauty and our interest in creating it and capturing it to share with others. Also, we liked each other. Owning a business as an entrepreneur is challenging enough, but trying to do it alone would be impossible. Community is essential and the creative community in Spokane is full of women. Women making intense, beautiful, and interrogative work. Women engaged in making art out of their lives. Women trying to make a living from their art. Women working together to put on events, shows,









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and programs, supporting each other as cheerleaders, resources, and collaborators. By sharing our skills and collaborating together, we weave a tapestry that is more than its parts and lift each other higher toward our goals. Lisa and Diane are both open hearted people, ready for adventures, and bubbling with enthusiasm. When the three of us arrived at my chosen clearing, they exclaimed at the loveliness of the setting, and out came their tools. Lisa began to immediately explore with her camera as I completed the last part of my painting, and Diane unpacked treasures from her kit bag creating an artistic picnic setting with fancy drinks, an old pochade box, flowers, and my art supplies. We bounced ideas off of each other, building on suggestions, and trying all sorts of scenarios; what about over here by these rocks? Yes, let’s try that. What about with this brush and these flowers? Oh yes, that’s perfect. And now pose like this, yes and … We built on each other’s work, delighting in the play of making something together, caught up in the flow of creativity, until the light started to fade. Tools packed up, we strolled down the hill, past the sunny wildflowers, down into the trees, the air cooling as we descended. The cool blues of late evening were coming on, but my chest was still full of the glow from the golden hour, lit up by the process of sharing my art, my deep love for the beauty of the world around me with others who felt the same, responding in kind—yes! to collaboration, to supporting and celebrating one another, and to sharing life in extraordinary ways.

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WOMAN/listen to your mother


by Amy McGarry

L i s t e n t o Yo u r

MOTHER-IN-LAW My mother-in-law

doesn’t speak English. Not a single word. My mother-inlaw, or, as she’s known by her family, “Mui,” is Moroccan. An uneducated, small town woman, and mother of nine, she has never traveled outside of Morocco. She’s also a devout Muslim. Before I’d ever met her in person, I’d met her from afar through the magic of Skype. Although I don’t understand anything more than basic greetings in the Arabic language, I was still hoping to build a relationship with my in-laws through the internet. With no ear for other languages, what I heard sounded like jibberish. Try as I might to learn her Moroccan Arabic dialect, I never acquired more than a few words. Mateesha means tomato. Zaitune means olive. Then, of course, there’s the all-important jamaleen, which means two camels. When our daughter Sophia was one and a half, we were finally able to visit Mui and the rest of the family, allowing me to meet them in person for the first time. Despite the frequent interactions on Skype, I was crazy nervous. This was to be three weeks of living in the same house, sharing meals, and sharing our days with virtual strangers. So, with a pounding heart and butterflies in my stomach I approached the doorstep of my in laws. “Ah salam malakom!” I attempted to embrace my mother-in-law with the traditional greeting of her culture, three kisses to the cheek. “Oh no!” I think to myself. Is it left, right, left? Right, left, right? I bungle. We do the face dance side to side. Turns out it’s right, left, left. We both laugh. Ice broken. After bungling the greeting, I take a moment to size up my mother-in-law in person. Thick lines of kohl ring her eyes, and a cache of gold bracelets dangle from her wrists. An elaborate design of henna is drawn on her hands, stained orange from saffron and turmeric. I just knew she was siz-


bozzimedia.com / JULY 2019

ing up me at the same time, and I was thoroughly freaked out about what she might think of me. What if she didn’t like me? Isn’t that the anxiety most women feel upon meeting their mother-in-law? But my fears were compounded by the cultural complications. We were of different worlds. I also contended with the post-9/11 hysteria that had fostered an animosity between the MuslimArab and Western worlds. I had taken her son away, like all wives do. And I was a nonMuslim Westerner, an infidel. Furthermore, I had taken her son to the United States of America. Surely she would hate me. As I listened to my mother-in-law those days alone with her, I would smile and nod, unable to acknowledge any words—unless there were tomatoes, olives or two camels involved. I desperately wanted to impress her. I wanted to be a good daughter-in-law, which basically meant I wanted to deceive her into believing I was a good wife by Moroccan standards. It was questionable if I even passed the test by American standards. Spending your days with a Moroccan woman means spending time cooking. It’s the focus of the daily routine, as the family meal is the heart and soul of Moroccan social interaction. With not a single domestic bone in my body, and a specific aversion to cooking, I feign interest, “listening” to my mother-in-law as she talks me through the elaborate process of making couscous. In my mind I’m thinking, “don’t you just boil water, open the box, and throw the stuff in?” No. She holds up three fingers looking at me most seriously. This is complicated. Three times she demonstrates, always holding up the fingers, lest I forget which step we are on, which rinse we are completing. Then she demonstrates the process of rolling and pounding the dough for the daily homemade bread. I sit, mortified, as she pushes the dough over to me to give it a try. My awkwardness or obvious lack of skill

leaves her shaking her head, muttering with more jibberish, and taking the dough back to the safety of her knowing hands. After these fiascos, I mostly just tend to my daughter, trying to keep us both entertained. Clearly, my mother-in-law was not impressed with me, as the days pass like this. Until bath day. Morocco is notorious for its public bathhouses, or hamaams. Yet I don’t quite know what to expect. The hamaam is steamy, and loud with the cacophony of women’s chatter, echoing through the cement chambers. The scene is all bulbous bellies, billowing thighs, and sagging breasts, while my white skin, like the underbelly of a fish, stands out as a florescent beacon amidst all the naked brown flesh. Mui brings blue bucket after blue bucket of water we’ll throw over ourselves repeatedly. Soaping. Rinsing. Soaping again. Hot water. Cool water. Shampooing. Rinsing. Hot and cool water again. Unself-conscious in their nakedness, women wash each other’s hair, laughing or cooing at shared intimacies. Through the incoherent voices I imagine gossip and complaining about husbands. As Mui and I splash and soap ourselves, we watch Sophia, who fits perfectly into the largest blue bucket, like her own personal bath tub, splashing and squealing with delight. Mui and I look at each other and laugh. Bathing together, bare flesh unashamedly exposed, we’re forging a bond as old as time, a bond requiring no words, a bond of motherhood. As predictable as the daily bread making are the five times a day when the Muslim call to prayer sounds in the city. Devotedly, reverently, Mui pulls out her prayer mat. Then, facing east, hands folded in prayer first at her chest, then her face, her forehead, she moves gracefully through a sequence of yoga-like movements, quietly mumbling the words she has memorized like millions of Muslims everywhere. When I sneak glimpses of this ritual from

the adjoining room, it feels like I’m spying on something even more intimate than bathing naked together. As I listen to my motherin-law in prayer, something magical happens. I no longer hear jibberish, but poetry, musical and rhythmic. I’m lulled into my own meditation of peace as I imagine she’s asking for blessings for me, my husband/ her son, and our daughter. I gratefully accept her blessings. These five times a day, I learn to listen to my mother-in-law, grow to love listening to my mother-in-law. When it’s time to say goodbye, I fight back tears as Mui embraces me, bestows blessings of peace on me. I can make out “Salam, salam,” and I don’t want to let go. She’s the only living mother I have left. It’s my running joke how lucky I am not to speak the same language as my motherin-law. I never have to worry about saying the wrong thing, all that awkward small talk and conversation. I do know I am lucky. For while Mui and I don’t speak the same language, we know each other’s hearts in a way in which words would only interfere. When I listen to my mother-in-law, I don’t listen with my ears. When I listen to my motherin-law, I listen with my heart. Amy McGarry left her hometown of Spokane after high school and spent the next 20 years “finding herself” by traveling around the world, riding camels and elephants, and writing. With said self supposedly found, as well as a Moroccan husband, she returned to Spokane to start raising the light of her life, her daughter, Sophia. She teaches English as a Second Language to Japanese women at Mukogawa Fort Wright Institute. She recently published her first book, I am Farang: Adventures of a Peace Corps Volunteer in Thailand.

Congratulations Dr. Gerald Smith 12 years in a row!

Listen to Your Mother Spokane enjoyed a record breaking show in May of 2019. Next year, LTYM Spokane’s 10th production year, will be the final show. Auditions will be held in February, so start writing now and audition to be part of the last LTYM Spokane cast. Follow them on Facebook at Creativity Spokane or online at listentoyourmotherspokane.com. JULY 2019 / bozzimedia.com


WOMAN/this is dirt


by Amber Jensen

Lack, Scarcity and Juicy

Summer is in full swing and I’m still sorting through children’s clothing attempting to predict the future and wondering if one might skip sizes through the winter. As I stuff piles and piles of little shorts and tiny shirts into garbage sacks for donation, and tenderly, almost reverently fold items to be handed down to the next size child, I was caught offguard by a feeling of lack. Confusion isn’t something I hold in my space for long, so sitting with that feeling of lack with a heart of curiosity brought me a gift. A small piece of insight I was able to roll around with for a bit and gain a nugget of truth for myself. Hoarding, keeping every little thing, possessiveness, defending possessions, all of those things carry a sense of scarcity and a lack mindset. With that comes a sprinkling of victimhood. Would I be keeping so many of my children’s things if I was living in abundance? Would my own closet be stuffed to the door with things I almost never wear? Would I have so many pairs of $19.99 CK jeans from Costco if I was shopping from a space of abundance? Bringing this all home to a heart level, I began to think of how many things we keep in life that don’t serve us. The relationships we no longer pour into or draw from but keep for the sake of public opinion or in avoidance of those hard human conversations. The home I share with my four children, a husband, three dogs and three cats is loaded with things we don’t use. Each item has some sort of attached meaning to me or them or him. As we push against all of that stuff it sends us the message that we must keep more, buy more and have more. When we vacation, we live simply; we live on less. We never lack for anything and anything that was forgotten is always easily replaced or purchased. We live in abundance 102

bozzimedia.com / JULY 2019

when we leave our stuff behind and as I draw parallels from head to heart I see where this is a truth in spaces all over my life. When I can cut the excess chatter, the small talk and gossip, my conversations flourish with an abundance of love and kindness. I am able to open up and be a space of acceptance and compassion for those I am blessed to converse with. I can feel it humming, the “I have everything in this moment” feeling when I let go of the non-serving ideals and it costs me nothing. I’ve noticed this phenomenon in relationships and in business. I’ve noticed it in how I interact with my children and how I show up to family holidays and vacations. The stuff, the extra, the weight of managing all of it—it costs us something. And that something is often our connection to living a life fully in a space of abundance in all realms we participate in. Summer has always felt like a season of simplicity, and giving myself over to that simplicity often means cutting ties to the stuff I hoarded through the winter. In my life, scarcity, lack and that seemingly fleeting feeling of abundance are all about to get an overhaul. I choose fewer things. I choose less. And I choose a life of muchness and a swirling, churning juicy abundance that has me show up plump with possibilities and only lacking in my desire to hold on to that which does not serve me. I also choose to release those too small and stained tiny clothes. Because, abundance. Amber Jensen is an author, journalist and freelance marketing and copywriter specializing in pieces that highlight the human condition as connection and contribution. She hales from small town Idaho and makes her chaotic home on a piece of dirt in Eastern Washington with her adventure seeking husband and four wild children. amberjjensen.com

Childcare is available year round (Infants—age 13)

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JULY 2019 / bozzimedia.com


WOMAN/our skin

The Best You Can Be… AT A N Y A G E

by Becky Barnet

As we approach our late 20s, the metabolism of our skin begins to slow. By mid-30s we wonder why our skin starts to look dull and we may begin to develop fine lines and discoloration. There are many options to rejuvenate and optimize the metabolism of our skin. By creating a controlled injury in the layers of our skin, we can begin to boost the metabolism and get the cells to repair the connective layer by increasing collagen production. It is our own healing process from the controlled injury that creates a youthful appearance. These clinically controlled injuries can be as mild as simple exfoliation, to an array of chemical peels. Other avenues include ablating the surface of the skin through Microneedling and a range of mild to aggressive laser options. Skin rejuvenation is achieved through any means of optimizing the functionality of the skin.

The committed use of quality clinical skin care products in addition to medical aesthetic treatments is important in protecting your investment. Clinical skin care products are specially formulated to actually penetrate the formidable barrier of your skin. The objective is to get your skin working on the inside instead of suppressing function by application of overthe-counter occlusives on the outside. There are five definite clinical grade products that should be used by all skin types. They include a high quality cleanser, clinical grade exfoliation polish (it is called “polish” for a reason), an antioxidant to help prevent cellular oxidation (or rust), a clinical grade retinol or Retin-A (I tout this vitamin as the fountain of youth as it actually penetrates the cells to increase cellular turnover) and a healthy, minimum SPF 30 sunscreen protection. There are many product options that can be customized with these five basics to address personal skin health concerns. It is important to take care of your clinical treatments investment through a committed home care regimen. Your skin is the first thing people notice about you. Clinical procedures that awaken the functionality of the skin, combined with a customized skin care regimen can help reverse the signs of aging and eventually make you look, and therefore feel, the best you can be ... at any age. Becky Barnet is a licensed master esthetician and has been working in the field for more than 14 years. She believes in continuing education and keeps up with the latest trends. She has worked alongside plastic surgeons for the majority of her professional career to enhance the cosmetic journey, and is now working with Dr. Kai Morimoto in Spokane Valley offering her aesthetic services and extensive experience. 104

bozzimedia.com / JULY 2019

by Mikaela MacLean

We have so many amazing ways to spend time outdoors in

the Pacific Northwest, but time in the sun does not come without unwanted side effects. One of the biggest complaints of patients I work with is skin discoloration resulting from all those hours spent outside. Brown spots, broken blood vessels, and melasma (the mask of pregnancy) are all exacerbated by time spent in the sun. Excessive exposure to UV rays also increases other surface imperfections like fine lines, as well as deeper issues like skin laxity. The final nail in the coffin is skin cancer. There are multiple forms, many of which need dramatic treatment to cure, including the need to be surgically removed. Plastic Surgery Northwest has incredibly talented surgeons, but a scar always accompanies a surgery. This leaves us with the question, “How do we protect our skin but still get to enjoy summer?” Here are my top summer sun strategies:


Sun block is the obvious solution, however not all products are created equal. The SPF number listed on the bottle is less important than the active ingredients included. There are many SPF ingredients available on the market, but good old fashioned zinc oxide is still the gold standard. Zinc protects skin from the widest range of UV rays all on its own. It is considered physical protection, as in ground up minerals. It forms a physical protective barrier between your skin and the sun and doesn’t break down in the same manner chemical blockers do. Chemical blocks (such as octinoxate, homosalate and avobenzone) have a reaction with your skin and the sun and become ineffective after two hours at most. If you’ve ever had sun block sting your eyes or skin, you’ve come into contact with a sun product containing a chemical filter. Unlike chemical filters, Zinc oxide (and to a lesser extent, titanium dioxide) also has the benefit of being environmentally friendly. At Spa Pavone, we have multiple options for sun block that contains the ideal ingredients while still being cosmetically elegant (no surfer nose here). PHYSICAL PROTECTION

The sun’s rays are coming at us from many angles, not just from above. Light reflects off of sand, water and cement. Wearing a hat with UPF 50+ protection and at least a full 4-inch brim (baseball hats and visors aren’t enough) will shield your face more effectively than sunblock alone. Clothing and swimwear containing UPF have also come a long way, and you can find many stylish options. Athleta

Rock Pointe Tower 316 W. Boone Ave. Suite 350 Spokane, WA 99201 By Appointment Only M-F (509) 474-0145 makes items that fit the bill. If you plan to be out all day in the sun or water, these pieces allow you to skip applying SPF on the areas they are covering the body. ADDITIONAL PRECAUTIONS

I always recommend supplementing your daily SPF application with a topical antioxidant product (SkinCeuticals Ce Ferulic is my favorite). These help prevent and repair damage in a different way than just wearing sun block alone can accomplish. At the same time, ingesting delicious summer fruits full of antioxidants is also beneficial to repairing the system from the inside out. Be careful when it comes to the combo of citrus fruit and sunshine—that lime wedge in your Corona bottle is phototoxic and can result in serious burns if not washed off the skin before sun exposure.

A NEW APPROACH TO SEXUAL HEALTH AND WELLNESS We treat both male and female sexual dysfunction, including Erectile Dysfunction (ED) with GAINSWave therapy, Stress Urinary Incontinence (SUI), pain during intercourse, vaginal dryness with VIVEVE therapy, and decreased libido, and other age related conditions through Bio-Identical Hormone Optimization. We also treat a wide range of musculoskeletal conditions (aches, pains, old injuries) with Acoustic Wave Therapy.


Actual Invisalign Patients


Completely avoiding all harmful rays is next to impossible, and is a prescription for a bummer summer. If you find yourself left with issues of photoaging, there are many treatments to restore your skin to a better version of itself. Come autumn, you can safely explore topical treatments, chemical peels, lasers and more. Treatments such as Botox and dermal fillers for volume loss do not address topical issues, but are another amazing weapon against aging and can be administered any time without concern of which season it is. So get out there and take advantage of the short Inland Northwest summer. Just be sure to arm yourself with vital skin protection to keep you looking and feeling your best. Mikaela MacLean is a master aesthetician at Spa Pavone at Plastic Surgery Northwest with 16 years of experience.

JULY 2019 / bozzimedia.com


WOMAN/nutrition by Ann Louise Gittleman, PhD

Did you know that people who overcome devastating diagnosis

like terminal cancer have traits they all share in common? My life partner and the founder of UNI KEY Health, James Templeton, released his memoir, I Used to Have Cancer, and I’m thrilled that it’s already climbing to the top of the Amazon rankings. More than 30 years ago, James beat terminal Stage IV Melanoma cancer—after his doctors had given up on him. I was fortunate to meet him only a few years into his victory over this tenacious disease and I’m honored to be part of this amazing man’s life. James, like so many other survivors of devastating diagnoses, has a thirst for knowledge and a passion for seeking out the root causes of diseases that don’t have easy answers. One of the traits that people who overcome terminal cancer beholds is a sense of purpose. After he lost everything to cancer—his wife and baby daughter, his businesses, and his health—he found a new purpose for his life and found his

1. FIND YOUR WHY AND COMMIT TO YOURSELF What makes life worth living for you? Healing is hard work, and good health is a pursuit that lasts your entire lifetime. You have to live your life with a purpose and realize that you alone are worth the battle. What started out as James wanting to see himself vibrantly healthy, spread to him wanting to share that knowledge with others. He and I share that purpose and it’s what makes us such a strong couple. Once you find your why, you need to fully commit to doing whatever it takes to heal. You need to completely believe that the path you take is the right one and stay with it for the long haul. It’s not going to be easy, but it’s always going to be worth it. 2. TAKE CONTROL AND REWRITE YOUR OWN STORY James had to work through physical limitations after the surgery and took experimental chemotherapy that left him feeling close to death. And, after all of that, they told him he wasn’t responding to the treatments and there was nothing left they could do for him. A lot of us—at that point—would have given up, not knowing 106

bozzimedia.com / JULY 2019

reason to fight. James is not alone in his radical recovery. The Institute of Noetic Sciences created the Spontaneous Remission Project, which is a collection of more than 3,500 medically documented case studies of people who experienced spontaneous remissions from diseases they had deemed incurable. Clinicians and researchers like Bernie Siegel, MD, and Kelly A. Turner, PhD, have delved deeper into this subject to answer the questions: “Why? What do all of these people have in common that make them survivors?” I was thrilled to discover that the traits I’ve seen in James over the years that give him such a fighting spirit are the same characteristics that shape and define the people who have radical, spontaneous, remissions from these socalled incurable diseases. Today, I’d like to share with you five reasons James found which led him to proudly say, “I Used to Have Cancer.”

there was another option. But through fate, James found a second chance at life. He learned, like so many others with radical remissions, that you have to take control of your own healing and rewrite your story. You have to ask a lot of questions, get second opinions, do your own research, and listen to your own intuition to guide you on your unique healing path. 3. CLEAN UP YOUR DIET Everyone—including James—who has gone into spontaneous remission made radical changes to their diet. There are many dietary approaches for cancer prevention and healing, and you need to research and choose the one that works the best for your specific situation. For James, he researched the macrobiotic diet and had confidence it was the diet that would work for him. When he first started on the diet, he was too weak to travel far to get the specialized ingredients or do all of the prep work, so his stepmother came to his aid. Together, they learned how to cook what he needed and it wasn’t long before he felt stronger and had more energy. He was soon able to take over the cooking on his own and

became quite a talented macrobiotic cook. 4. FIND YOUR PEOPLE You are not alone, even though you may feel like it. Right now, someone somewhere in the world is struggling and fighting like you are and they wish they had you in their corner. And the research shows that people who have spontaneous remissions heal with strong social support, often in a community of like-minded people. James found his community through food. He discovered others who were local to him that were on the macrobiotic diet, and he shared his cooking talents with them. Lifelong friendships were formed at the dinner table, and he made connections that led to him find others with cancer who were on the same path as he. You can’t go back to the lifestyle you were living when you got sick if you want to stay healthy. When you are with the people still living that lifestyle, it’s easy to feel tempted to slide back into your old habits. This is where your healing community can help you the most. Their support can keep you focused on your goals even when everything around you makes you want to give up.

5. STAY POSITIVE AND KEEP YOUR EYE ON THE PRIZE You can’t let worry, doubt, or depression take hold. People who feel helpless and hopeless tend to sit back and wait for a miracle to happen, and that’s not what led people with spontaneous remissions to their success. Just taking action is healing. Once James decided on the new path he was taking, he literally crawled out of his hospital bed at two o’clock in the morning, stumbled out to his Jeep, and drove off— never to return. He would lie in bed and visualize his healing and how he wanted to live his life. He researched and read inspiring stories from people who healed using the same techniques he was to keep his spirits up. Even today, more that 30 years later, James still has his eye on that prize—finding the root causes of the so-called “incurable” diseases, teaching others, and providing resources for healing. I would love for you to read more about James’ inspiring story, especially if you or a loved one are facing an “incurable” diagnosis. I Used to Have Cancer is a book that can help put the wind back in your sails and give you hope that a spontaneous, radical remission is possible, with the right tools and the right attitude. The First Lady of Nutrition, Ann Louise Gittleman, is a nutritional visionary and health pioneer, fearlessly standing on the front lines of diet and detox, the environment, and women’s health. Described by Self Magazine as one of the Top Ten Notable Nutritionists in the United States, thousands of nutritionists, health coaches, and practitioners have benefited from her work. An author of 35 books, she continues to rewrite the rules of nutrition with The New Fat Flush Plan (McGraw-Hill, 2017) and National Bestseller, Radical Metabolism (Da Capo Press, August 2018). annlouise.com

Dr. Kevin A. King DDS PS Dr. Samuel King DDS

With responsibility, the best materials, and customizing your smile.

509-466-2499 | kkingdds.com 101 W Cascade Way, STE 201 Spokane WA 99208

Honesty We want to treat you the way you want to be treated. We only want to do what is needed and help you keep your smile.

Integrity You are important to us. We focus on your care and giving you world-class dentistry, and we stand by this everyday.

About Us A father and son team, we love the Spokane community, and love working with all of you. JULY 2019 / bozzimedia.com


P.F. Changs here in Spokane takes the essence of community and ensures that food and service reflect that. Our food philosophy is made from scratch, every day with clean ingredients, and purposeful recipes. There is power in Farm to Wok. P.S. we have a new menu out next month, stay tuned.

#FARMTOWOK Downtown Spokane 801 W Main (509) 456-2166



Pi ct ur e

t h e

R ec i p e

St r awb e rry F re n c h Ca k e by Noreen Hiskey | picturetherecipe.com

Crusty on the outside with a creamy and almost custard-like crumb in the center, this cake is packed with fresh strawberries and is guaranteed to become a delightful summertime favorite. Find more of Noreen Hiskey’s work on Instagram at @picturetherecipe or @noreen_hiskey and this recipe—along with many others—at picturetherecipe.com.







by Kris Kilduff

Follow Kris Kilduff on his Instagram foodie adventures @chefboyarduff.

I recently was invited to attend “From the Ashes,” a smoked and fired food festival that featured some of the best pit masters from around the globe. After eating my body weight in fall off the bone barbecue, what better way to celebrate summer than a nose full of applewood and a belly full of brisket? If you’re unfamiliar with this American delicacy, here’s a quick guide: coming from the breast or lower chest of a cow, this cut is full of flavor but also has a bunch of connective muscle tissue that can cause a meat to be tough. The trick? Low and slow cooking to break down the collagen; creating one of the most succulent, rich flavors money can buy. Since the process can take upwards of 12 hours, hoards line up at local barbecue shacks to get their fill. For July, in celebration of America, I took to the streets with an extra bib looking for plumes of smoke to bring you the top brisket in the Pacific Northwest.

One Night Stand BBQ

WINNER Mobile Truck There are people who barbecue and there are pit masters. Chef/ Owner Bob Watts is a master of his craft. When we first met, he loaded me up with two overflowing plates of everything he offers on his menu. Every bit of it was flawless, from fatty BBQ brisket to giant beef ribs that tip over your plate like the car in the Flintstones. Piles of baked beans, smoked turkey, coleslaw and jalapeño cheddar sausage are bound to keep you coming back for more. One Night Stand BBQ can be found at both the Kendall Yards and Spokane Valley farmers markets. 110


Toby’s BBQ

Mobile Truck If logos are an any indication of a dining experience, Toby’s comes full circle with a cow, pig and chicken ringing a dinner bell. This mobile smoking unit can be found at special events across Spokane, the Freeman Store on Fridays and Sundays and in front of Boomers in Greenacres on Thursday. I’ve eaten just about everything on their menu, and the brisket always seems to stand out. They will pack you up with a couple sides and send you on your way for a perfect on the go lunch.

Nordic Smoke BBQ

Mobile Truck If having Diners, Drive-ins and Dives host Guy Fieri’s thumbs up isn’t enough for you, just ask one of the hungry die-hard Nordic Smokeateers. When you’re talking can’t miss brisket and burnt ends, you are required to hunt down Owner/Pit Master Dusty Tellessen. Chances are he is busy infusing chunks of meat with dark beer or whipping up his grandma’s famous baked beans somewhere close to Spokane. Calling Spangle home, he packs up his portable smoker on a quest to keep mouths fed across the Pacific Northwest.

Outlaw BBQ

4427 W. Wellesley Ave. The Northside got a little bit tastier a few years ago when a new Outlaw came to town. If you’re looking for usual suspects, you can’t go wrong: brisket, ribs, chicken—it’s all delicious, but Outlaw’s uniqueness is what has locals plastering up wanted posters. Baked potato bars, Texas frito pie and a dessert case full of some of the best sweets anywhere in Spokane. If I showed up and for some crazy reason they happened to be out of meat, I could easily make an entire meal out of their bbq baked beans and buns with whipped chipotle honey butter.

Austin’s Live Fire Barbecue

421 W. Main Ave., Ste. 104 Showing up to restaurants in a small group and ordering half of the menu is my superpower. We did just that at Downtown’s newest foray into BBQ, Austin’s. We sampled through mac n cheese, pork belly, spare ribs and the star of the show: melt in your mouth dry rubbed brisket. There’s something magical about a cut of meat that has perfect ratios of flavorful, more-dense point cut and the fall apart fatty flat that has made burnt ends notorious anywhere serious about their BBQ.




Top 125 Restaurants local best

Wild Sage Bistro

916 W. 2nd Ave. (509) 456-7575 | wildsagebistro.com They have designed a menu that allows them to be creative on a daily basis, and work within the limits of what is in season and available. They are always looking for unique ingredients to highlight, as well as local beef, regional fresh fish, local gardens, heirloom vegetables, fruits and tomatoes for their exquisite dishes. CLOVER 913 E. Sharp Ave. CLINKERDAGGER 621 W. Mallon Ave., Ste. 404

photo by Ctoreson Photography

Wild Sage Bistro 2 DAYS AGO


ith a base of Yelp reviews mixed in with a dash of editorial discretion, we are excited to share our Top 100 Restaurants in Spokane along with our Top 25 Restaurants in Coeur d’Alene. We would love to hear your thoughts— as well as your favorites who might not have been

included—via email to our editor, Stephanie Regalado, at stephanie@ spokanecda.com. The expanded listings are from our ad partners.



Park Lodge

411 N. Nettleton St. (509) 340-9347 | parklodgerestaurant.com Chef Philip has been cooking for more than 15 years in fine dining establishments in San Francisco, Los Angeles, Portland, Paris, and Spokane. His philosophy toward food is one of careful consideration—recipes should highlight the ingredients. The dishes at Park Lodge attempt to help others develop the same love and respect he holds for the ingredients they are provided with. MIZUNA 214 N. Howard St. CHURCHILL'S STEAKHOUSE 165 S. Post St.


Wandering Table

1242 W. Summit Parkway (509) 443-4410 | thewanderingtable.com The team at Wandering Table has an insatiable appetite for cooking and creating food. They love what they do. And they consider this restaurant their restaurant. This is their way of cooking what they want to cook. And Wandering Table is how they share the food they love to eat.

Mangrove Café and Bakery

RUINS 825 N. Monroe St. ITALIA TRATTORIA 509-459-6000 144 S. Cannon St.

Featuring freshly made baked goods and Thai lunch & dinner specials in this charming remodeled home in Spokane Valley.

SPENCERS 322 N. Spokane Falls Ct.

18 N Bowdish Rd | Spokane Valley, WA 99206 | (509) 926-2519 Tues–Sat: 9am–2pm, Dinner by reservation 5pm–8pm

LUNA 5620 S. Perry St. INLAND PACIFIC KITCHEN 304 W. Pacific Ave.

1898 Public House

2010 W. Waikiki Rd. (509) 466-2121 | 1898publichouse.com With a nod of respect to the year our golf club was established, 1898 Public House combines a storied history, delicious cuisine and stunning views. Located at the Kalispel Golf and Country Club, Executive Chef Tyler Schwenk invites you to eat and drink inspired, while enjoying classic foods with a fresh and tasty twist. 328 North Sullivan Rd. Ste 5 Spokane Valley | (509) 703-7029 JULY 2019 / BOZZIMEDIA.com


CASPER FRY 928 S. Perry St.

Downriver Grill

3315 W. Northwest Blvd. (509) 323-1600 | downrivergrill.com Located in the cherished Audubon Park neighborhood, Downriver Grill offers an elegant and seasonal dining experience, boasting the freshest flavors of Pacific Northwest Cuisine. Family owned and operated since 2003, this award winning restaurant serves the best in fresh and local food, as well as exquisite local Washington wines, hand-crafted cocktails and microbrews. ANTHONY'S HOME PORT 510 N. Lincoln

Heritage Bar and Kitchen

122 S. Monroe St. (509) 863-9235 | heritagebarandkitchen.com Founded by a couple of best friends with a love for Spokane, a knack for preparing tasty food and drinks, and an eye for design, Heritage is quickly becoming a favorite among Spokane locals and visitors alike. Located in the heart of the entertainment district. HAY J'S BISTRO 21706 E. Mission Ave.

THE GRAND RESTAURANT 333 W. Spokane Falls Blvd.

1302 W. 2nd Ave. (509) 474-0722 | irongoatbrewing.com Iron Goat Brewing crafts a wide variety of award winning beers on site including NW IPAs, stouts, Belgians, sours, barrel aged and mixed fermentation. Enjoy 20+ beer choices on tap plus a great selection of local wine and cider. Their food, which is made from scratch with as much creativity and care as the beer, includes a variety of pizzas, sandwiches, house made sausages, handmade pasta, and vegetarian bowls.

MAX AT MIRABEAU 1100 N Sullivan Road






TAMARACK PUBLIC HOUSE 912 W. Sprague Ave. STEAM PLANT 159 S. Lincoln St. ZONA BLANCA CEVICHE 154 S. Madison St.

Masselow’s Steakhouse

100 N. Hayford Rd. Airway Heights (509) 481-6020 | masselows.com With nine prime-grade steaks and the best seafood oceans and rivers have to offer, Masselow’s Steakhouse continually provides the “wow” factor. With an outstanding array of mouth-watering cuisine, an extensive wine selection and true Kalispel Hospitality, Chef Tanya Broesder and her team create a special experience you won’t soon forget. COCHINITO TAQUERIAS 10 N. Post St. SCRATCH 1007 W. 1st Ave. WILEYS DOWNTOWN BISTRO 115 N. Washington St.

LATAH BISTRO 4241 S. Cheney Spokane Rd. HAHA'S TERIYAKI GRILL 9331 N. Division St. NUDO RAMEN HOUSE 818 W. Sprague Ave 509-290-5763 . AMBROSIA BISTRO 9211 E Montgomery Ave. KABOB HOUSE 2118 N. Ruby St. RUSTY MOOSE 9105 W. State Rd 2



Iron Goat Brewing Taproom and Kitchen

Gilded Unicorn

110 S. Monroe St. (509) 309-3698 | gildedunicorn.com This Modern American, Classic restaurant features hand crafted foods and drinks located in the historic Montvale Hotel. The name reflects their

blend of classic and modern without taking ourselves too seriously. They showcase local, seasonal food and drinks from the Northwest and beyond coerced into new fashioned flavors that hit you in the soul. PHO LIBERTY 23505 E. Appleway Ave. FERRARO'S NORTH 3022 N. Division St. VOLSTED ACT 12 N. Post St. CRAFT AND GATHER 4403 S. Disman Mica Rd. CENTRAL FOOD 1335 W. Summit Parkway TWIGS BISTRO—VALLEY 14728 E. Indiana St. PUEBLO AMIGO 4903 N. Division St. THE TWO SEVEN PUBLIC HOUSE 2727 S. Mt. Vernon St.

Bonefish Grill

4750 N. Division St., Ste. 1300 (509) 960-8978 | bonefishgrill.com Chilean seabass is a rich, melt-in-yourmouth fish that is tender, buttery, and moist with large, thick flakes. They cook their seabass over an oak-burning grill to give it a unique, Bonefish Grill flavor. Pair with one of their signature toppings like fresh chimichurri sauce or Pan Asian style.


Great FOOD and 20+ BEERS crafted on site.

1302 W 2nd Ave | West End of Downtown Spokane 11am–11pm Daily | All Ages | 509-474-0722 | IronGoatBrewing.com JULY 2019 / BOZZIMEDIA.com


AZAR'S RESTAURANT 2501 N. Monroe St.

Top of India

11114 E. Sprague Ave. (509) 927-0500 | thetoirestaurant.com Seafood, tandoori, lamb, goat, chicken and (A LOT of) veggie curries. The team at Top of India, invites you to embark on an extraordinary culinary journey of India in a modern and sleek atmosphere. They offer a tantalizing blend of traditional flavors representing the Republic of India. REMEDY KITCHEN AND TAVERN 3809 S. Grand Blvd.

WASABI SUSHI 10208 N. Division St. CHAN BISTRO 1409 N. Argonne Rd. VINTAGE VINES 106 N. Evergreen Rd. THE BARREL STEAK AND SEAFOOD 6404 N. Wall St.

Toro Sushi

328 N. Sullivan Rd. (509) 703-7029 Full sushi menu with a huge selection of sushi rolls, as well as a full Japanese fusion menu. They dazzle guests with daily lunch specials and traditional Japanese grilled skewers that pair perfectly with a cold beer from their wide selection of domestic and imported beer. They also offer a variety of sake, wine and cocktails.

PRYOR'S RESTAURANT 24706 E. Wellesley Ave.

THE SPAGHETTI FACTORY 152 South Monroe D'BALI ASIAN BISTRO 12924 W. Sunset Hwy. Ste. 6 HOGWASH WHISKEY DEN 304 W. Pacific Ave. CORKHOUSE 1400 N. Meadowwood Ln. TWIGS BISTRO—SOUTH 4320 S. Regal St.

P.F. Chang's Republic PI

611 E. 30th Ave. (509) 863-9196 | republicpi.com Republic Pi brings an eclectic offering of appetizers, fresh salads and Neapolitanstyle pizza from their wood-burning oven to the Manito neighborhood community. The menu also features craft cocktails, 12 beers on tap, and an extensive wine list including Italian and Pacific Northwest varietals. MADELEINE'S CAFÉ 415 W Main Ave

The Flying Goat

3318 W. Northwest Blvd. (509) 327-8277 Created in 2010 to become a neighborhood staple, the crafted beer list is as carefully chosen as the menu items themselves. As they studied the time honored history of classic pizza making, they were inspired by its legacy, its flavors, and aromas of Neapolitanstyle. Their goal is to honor the craft of Artesian pizza making, while infusing local flavors and ingredients. 116


801 W. Main St. (509) 456-2166 | pfchangs.com P.F. Changs takes the essence of community and ensures that food and service reflect that. Their food philosophy is made from scratch, every day with clean ingredients, and purposeful recipes. There is power in Farm to Wok. Stay tuned as they unveil a new menu next month. PICCOLO KITCHEN AND BAR 21718 E. Mission Ave. NORTH HILL ON GARLAND 706 W. Garland Ave.

Monday–Friday: 11am-9pm

Saturday & Sunday: 9am-9pm

Cascadia Public House

6314 N. Ash St. (509) 321-7051 | cascadiapublichouse.com Cascade is a locally owned gastropub that sources regionally with an emphasis on sustainability. A popular dish, Oregonzola Steak Salad, features sliced steak from St Helen's farm, organic baby spinach, candied walnuts, thick bacon, organic dried cranberries, rogue Oregenzola bleu cheese crumbles, and a fan of pink lady apples.

411 N. Nettleton St. | Spokane, WA 99201

509.340.9347 | ParkLodgeRestaurant.com

The Onion Taphouse & Grill

7522 N. Division St. (509) 482-6100 | theonion.biz It all started in 1978 when they introduced the first gourmet burger in Spokane. Their first menu had more than 40 kinds of exotic burgers, taking Spokane by storm. Today, their menu has grown but their commitment to only using the finest ingredients, thoughtfully prepared fresh, by trained chefs remains the same.

1 2 2 S . M o n ro e | S p o k a n e​ (509) 863-9235 | HeritageBarAndKitchen.com

WHISK 17 W. Main St. OUTBACK STEAKHOUSE 14746 E. Indiana Ave. SOUTH HILL GRILL 2808 E. 29th Ave. THE IVORY TABLE 1822 E. Sprague Ave.

nday u S y All Da , y l i -6 Da 3 ( R U HO HAPPY


PALOUSE BAR AND GRILL 2912 E. Palouse Hwy. GARAGELAND 230 W. Riverside Ave. JULY 2019 / BOZZIMEDIA.com





MONGOLIAN BBQ 15416 E. Sprague Ave.

FERRANTE'S 4516 S. Regal St.

HOPS AND DROPS 14700 E. Indiana Ave.

MANITO TAP HOUSE 3011 S. Grand Blvd.

3 SISTERS RESTAURANT 10615 E. Sprague Ave.

THE BOILER ROOM 6501 N. Cedar St.

ITALIAN KITCHEN 113 N. Bernard St.

BROWNE'S BISTRO 1924 W. Pacific Ave.

LUIGI'S 245 W. Main Ave.

Daily breakfast from 7am—all day

RUT 901 W. 14th Ave.

Great Bloody Marys and Mimosas

KUNI'S THAI 101 E. Hastings Rd.

Family Friendly


W. 1018 Francis 509.326.6794

THE BACKYARD 1811 W. Broadway Ave. LA PLAZA DE MEXICO 9420 E. Sprague Ave. ELLIOTS AN URBAN KITCHEN 2209 N. Monroe St.

Mangrove Café & Bakery

a Bozzi Media Company

catering for all events

18 N. Bowdish Rd. (509) 926-2519 | mangrovespokane.com Featuring freshly-made baked goods and Thai lunch and dinner specials in a charming remodeled home in Spokane Valley—and when weather permits, you can enjoy your meal in the extensive gardens. LE BROTHERS 12012 E. Sprague Ave. FRESH SOUL 3029 E. 5th Ave.



Thai Bamboo

5406 N. Division St. 2926 E. 29th Ave. 12722 E. Sprague Ave. 2010 N. 4th St., CDA thaibamboorestaurant.com Since 2001 Thai Bamboo has offered a delicious Thai and Asian food dining experience. Thai Bamboo is consistently ranked as a Spokane and North Idaho number one Thai and Asian restaurant with everything you need and expect: authentic delicious cuisine, huge menu, elegant dining with fantastic décor and atmosphere, prompt friendly service, private banquet rooms, open throughout the day, seven days per week. BARLOW'S AT LIBERTY LAKE 1428 N. Liberty Lake Rd. DAS STEIN HAUS 1812 W. Francis Ave.

Swinging Doors

1018 W. Francis Ave. (509) 326-6794 | theswingingdoors.com A family owned business, The Swinging Doors has been a part of Spokane for more than 30 years. Their restaurant offers huge portions and a wonderful atmosphere second to none in the Spokane area—along with a sports bar with 50 TVs to watch all your favorite sports, as well as Golden Tee, a pool table, bumper shuffleboard, and much more

Sourcing regionally with an emphasis on sustainability. Mon-Thurs: 11am–12am Fri/Sat: 11am–2am • Sun: 11am–12am

6314 N Ash Street • Spokane 509.321.7051 • CascadiaPublicHouse.com


430 W. Main Ave. (509) 838-0630 | mainsushi.com Whether it is tuna from Hawaii or rare white salmon from Korea, the delicate transparent fillets are flown in fresh daily, artfully flaked and placed on a small pillar of cooked rice. Sushi, both a raw or cooked version, is made before your eyes at this authentic Sushi Bar or delivered to your table in an artful presentation. If you love sushi, you’ll love Sushi.Com.

Voted Best Seafood Restaurant

Open Mon-Sat 11am-8pm Locally Owned and Operated

Fresh Seafood Daily Specials Fresh Fish Market with Live Crab & Lobster!

If you are a seafood lover, the Fisherman's Market is your kind of place. We offer a variety of fishwiches, fish and chips, salads, snacks and sushi.

Rancho Viejo

3209 E. 57th Ave. E. 14201 Sprague Ave. E. 2525 Seltic Way, Post Falls N. 8882 Government Way, Hayden ranchoviejomexican.com Their number one priority is to serve fresh authentic Mexican food and give their

Stop in and dine with us today or take something TO GO!

SMOKED Fish now available! 215 W . Kathleen • Coeur d'Alene, ID (208) 664-4800 Between Super 1 Foods and Home Depot

w w w. fish e rm ansm arke tcda.c om JULY 2019 / BOZZIMEDIA.com


TOI top of india


patrons a great customer experience, and it shows in all they do. You can try everything they have to offer with their small or large combination menus, order one of their famous margaritas for the best in food and drink balance, and you’ll think you’ve died and gone to Mexico.

Gluten-Free Options


Cosmic Cowboy Grill

412 W. Haycraft Ave., CDA (208) 277-0000 cosmiccowboygrill.com Great ingredients make for great food and everything at Cosmic Cowboy Grill is made with fresh, natural ingredients and cooked from scratch with a gourmet flair. Whether you are a Cosmic veggie lover or a Cowboy meat lover, Cosmic Cowboy Grill has something you will love. SATAY BISTRO 2501 N. 4th St. TONY'S ON THE LAKE 6823 Coeur d'Alene Lake Dr.

HAPPY HOUR MON-THURS 5:00pm-7:00pm

11114 E Sprague Ave Spokane Valley, WA 509-927-0500 TheToiRestaurant.com 120


VINE AND OLIVE 2037 N. Main St. ANTHONY'S AT COEUR D'ALENE 1926 W. Riverstone Dr.

315 Martinis and Tapas Greenbriar Inn

315 E. Wallace Ave. (208) 667-9660 315martinisandtapas.com The Greenbriar Inn is the home of 315 Martinis and Tapas located in a garden setting in downtown Coeur d’Alene. The cuisine is eclectic and international in nature, with an emphasis on tapas and an award winning martini bar. Highlights include happy hour, food specials, live music, and a bed and breakfast. Built in 1908, this historic structure is supported by a friendly and gracious staff. WHITE HOUSE GRILL 712 N. Spokane St.






MOMO SUSHI WOK GRILL 101 E. Sherman Ave.

FLEUR DE SEL 4365 E. Inverness Dr. BEVERLY'S 115 S. 2nd St.

HONEY EATERY 317 E. Sherman Ave. DOCKSIDE 115 S. 2nd St.

LE PEEP 1884 W. Bellerive Ln. MELTZ 1735 W. Kathleen Ave. CRICKET'S 424 E. Sherman Ave. RAWDEADFISH 514 E. Best Ave. THE RELIC 1901 E. Sherman Ave. PARAGON BREWING 5785 N. Government Way GLOBAL KITCHEN 309 E. Lakeside Ave. COLLECTIVE KITCHEN & PUBLIC HOUSE 501 E. Sherman Ave. BARDENAY 1710 W. Riverstone Dr.


Happy Hour All Day! JULY 2019 / BOZZIMEDIA.com


Neighborhood Foodie Tour

Downtown Spokane

by Erin Peterson, Spokane Culinary Arts Guild




re you tired of the same old date night food? In need of some adventure? Look no further than our ever-growing number of high-quality downtown restaurants. The food scene in Spokane is unparallelled in the Inland Northwest. With so many James Beard Nominated chefs in our city, we are honored to have one of the region’s most vibrant culinary minds working every day to produce their unique art on our plates. I’ve compiled a list of the best restaurants that you can find right in the heart of downtown to can use as your very own summer culinary bucket list.

Casual Cochinito

For some of the most authentic and forward-thinking Mexican food in the city, Cochinito has what you’re looking for. Using locally sourced ingredients and blending fine dining techniques with a casual atmosphere, you’ll feel comfortable trying something new. Chef Travis Dickinson and his team are innovative with their

approach to food, but with traditionally attentive service. Our absolute favorite, can't-miss menu item is the duck confit sopes with a poblano mole, which you’ll want to lick right off of your plate. Go ahead, everyone else is doing it.



LOCAL CUISINE/foodie tour

Durkins This fantastically hip restaurant has a quaint upstairs and a dark, moody basement perfect for going out for dinner or drinks. The menu here is a mixture of faithful classics (the fried bologna sandwich is a house-favorite) and fresh, seasonal fare (scallops with fennel soubise, couscous, and orange-cilantro vinaigrette with pickled fried green tomato and salmon roe). Their specialty cocktail list is wildly creative, and highly recommended.



Hogwash Whiskey Den This hidden gem has been voted the city’s best by several different publications, and for good reason. The speakeasy atmosphere and location in the former locker room of the Washington Cracker building lends a uniquely funky, industrial appeal. Not only are their whiskey-forward cocktails expertly crafted by the mixology team, but they also have some absolutely incredible food. Using high-quality ingredients by chefs who really know their stuff, every menu item is worth ordering and offered at an affordable price point.


Inland Pacific Kitchen

In the same building as Hogwash Whiskey Den, this phenomenally creative eatery is unmatched in the city. Chef Chong Vang expertly crafts Pan-Asian inspired dishes that are as visually appealing as they are fascinating to the palate. You’ll find ingredient combinations on the menu that make you question whether there was an error—only later to discover that they should have gone together all along. Equally impressive are cocktails prepared by Simon Moorby, who earned the Best Bartender in the City award from the Spokane Culinary Arts Guild this year for his range of expertise in crafting bespoke cocktails. The menu here is gin forward, and we have yet to have a cocktail on his menu that we didn’t love. Branch out and try something new.

Wild Sage Bistro A favorite of local foodies, their regionally sourced Northwest cuisine is always in season and on trend. Using ingredients at the peak of their quality and freshness, every dish feels like it’s made by a personal chef who has just returned from the market. For dinner, don’t miss the herb brined Bing cherry chicken with rosemary parmesan polenta. It’s unbelievably juicy and brightened by the cherry balsamic reduction. If you want a cocktail off the beaten path, try their Smoke and Mirrors (my favorite) with Absolut Pepper vodka, mezcal, roasted red pepper puree and jalapeño honey syrup. For dessert, you cannot forget to order the famous coconut cream cake stuffed with mascarpone coconut cream filling and drizzled with lilikoi sauce.

Churchill’s A Spokane legend, this steakhouse has it all. Fancy crystal chandeliers, top-notch service and some of the best beef money can buy. When it comes to the ultimate classic steakhouse, they check all of the boxes. All of their beef is USDA Prime from midwestern cattle, and it is their pride and joy. I order the bone-in filet, which has a richness in flavor and buttery tenderness that can’t be beat. If you want to go all out, go big and go here. Each steak is served with garlic mashed potatoes and a seasonal vegetable, but their sides are all mouthwatering. The best part? Every meal comes with their housemade bread and imported European butter. The appetizer list is impressive, and if you want to dine in the bar downstairs for a more laid-back evening, it’s a really beautiful atmosphere to enjoy something new. Try the escargot, carpaccio of prime beef loin or oysters on the half shell for a dash of luxury. JULY 2019 / BOZZIMEDIA.com




Lemon Bars



by Kacey Rosauer

These lemon bars are a copycat

recipe of my great aunt’s and have been at every single family function I can remember. With only a few ingredients, you can make a decadent, tart, lemon curd layered over a rich, buttery shortbread crust. They are easy to make and encapsulate summer in a single bite. These are the perfect ending to a sunset picnic.


2 ¾ cup flour, divided 1 cup butter, room temp 1/2 cup powdered sugar 8 eggs 3 ½ cups sugar 1 cup lemon juice 2 teaspoons baking powder

Short Bread Crust

Cream butter and powdered sugar until light then mix in two cups of flour; the mixture will be crumbly, but once pinched it will stick together. Press into the bottom of a 9x13 inch dish and bake for 10-15 minutes in a 325° oven (the crust should be pale around the edges).




Lemon Mixture

Beat eggs and sugar until just mixed. Fold in lemon juice, baking powder, salt, and remaining flour making sure not to add too much air into the mixture. Once the crust is cooled completely, pour the lemon mixture onto the crust and bake for an additional 45 minutes or until the center is firm. If the top is getting dark, cover with foil. Cool completely before sprinkling with powdered sugar to garnish. When cutting, use a knife warmed in hot water and wiped dry cut—repeat for every cut. Serve to those you love, and enjoy a lemon legacy. Find this recipe, and more like it, at rosauerskitchen.com. You can also follow along on Instagram at @RosauersKitchen.

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LOCAL CUISINE/gluten-free

by Mandy Braviroff

The Ultimate

Gluten Free Guide

for Spokane



We are quite lucky to have such

a wonderful variety of supportive and delicious places in our neck of the woods to dine at. Many chefs and restaurant owners are taking heed when it comes to understanding what true gluten-free food is, which is making life easier for celiacs and the gluten intolerant alike. I began noticing social media was constantly flooded with questions on how



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to eat gluten free in Spokane. In January of 2017, I took the leap into the blogging world and decided to start sharing my experiences. I started “Spokane Gluten Free Eats” on Instagram in the hope of helping others who may be just as lost as I once was following my diagnosis years ago. While there are many places with “gluten friendly” options around (not celiac safe), I do not include those in my list as I am an

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LOCAL CUISINE/gluten-free

advocate for those who suffer significantly from celiac disease and gluten intolerances. Advocating for proper and safe places to eat will always be my number one priority. Gluten-free should be gluten-free. Please note that while these places are listed as establishments I have safely eaten at, most of them are not 100 percent dedicated and you are taking a risk for cross contamination. Always talk to the manager, chef or owner before your visit to find out how they handle their products and speak up about any concerns or allergies before ordering.

SPOKANE Coles Bakery & Cafe

521 E. Holland Ave Celebrating five years in the Spokane food scene, Coles Bakery and Cafe rises above the rest as the ONLY dedicated gluten free restaurant and bakery in our area. Coles has everything from pancakes, to cheese sticks, to cupcakes and even pasta. And yes, all 100 percent gluten free all the time. She even makes specialty cakes and breads. You must try her gluten free ice cream cones, just in time for summer.

Wild Sage Bistro

High Tide Lobster

502 W. Riverside St., Ste. 204 Opening up into the food scene in Spokane in the Spring of 2019, High Tide brought every Spokanite what they didn’t know they needed: New England style lobster rolls. Sourcing their gluten free bread rolls from the dedicated bakery of Coles, High Tide offers a safe and delicious alternative to the gluten free crowd. Knowledgeable and kind staff make the visits here fun. Ask for something “Off-Menu” and see what you can get.

916 W. 2nd Ave. Casually nested on the corner of 2nd Ave. and Lincoln St. sits Wild Sage Bistro. With an ever changing seasonal menu and a fully knowledgeable team, eating gluten free here is no challenge. With a large separate menu and even gluten free popovers and lavender butter to welcome you, you’ll be sure to be delighted by what they have to offer. Try the coconut cake for dessert; it’s the talk of the town.

Twigs Bistro & Martini Bar

Wiley’s Downtown Bistro

Veraci Pizza

115 N. Washington St. As soon as you walk into Wiley’s, you’ll see the walls filled with local and regional artists. With a cozy environment and friendly staff you’ll have no worries settling in here for a flavorful meal. Most of what is made at Wiley’s is already gluten free, so being accommodating to the gluten free crowd is never an issue for the staff or chefs. Try the Pot de Crème for dessert after you enjoy the Braised Short Ribs.



808 W. Main Ave. With three amazing locations to choose from in the Spokane area, Twigs has one of the most expansive gluten free menus around, which includes vegetarian and vegan options as well. Whether its a locations with gorgeous city or water views, you’ll find the perfect meal at Twigs. Try the GF Moroccan Beef Appetizer and one of their specialty martinis. 1333 W. Summit Pkwy Blessed with gorgeous patio views in the bustling Kendall Yards area, Veraci serves some of the best pizza Spokane has to offer. With a hand made, wood-fired GF crust and several pizza toppings to choose from you will definitely be satisfied with the overall experience here. The fresh toppings blanket the slightly sweet sauce pairing perfectly with the crispy artisan crust each and every time. Try the Prosciutto Arugula for the perfect sweet and salty combination.

The Wandering Table

1242 W. Summit Pkwy Also nestled in Kendall Yards is The Wandering Table. With an eclectic environment and a true farm to table vibe, The Wandering Table will make you feel right at home. With rustic and flavorful dishes—where most of everything is gluten free or can be altered for your choices—you will easily find this to be a favorite place to enjoy a clean healthy meal. Try the Deviled Eggs and the Crispy Steelhead and Rice.

The Melting Pot

707 W. Main Ave. As you step into The Melting Pot, you will immediately be eased to see them display their GIG Certified Gluten Free Certificate. Under new ownership and with a caring attitude toward celiacs and vegans—and a desire to make dining out an experience— TMP will have you feeling full and happy. Try the Wisconsin Cheddar and The Original Chocolate dip.

Boots Bakery & Cafe

24 W. Main Ave. Boots Bakery has been a staple in the Spokane gluten free and vegan food scene since June of 2012. Adorned with a bright blue door and an eclectic interior filled with smells of fresh coffee and pumpkin spices, Boots will have you coming back for more time after time. Try the Pumpkin Waffle with Chai butter and some breakfast hash.

Queen of Sheba

621 W. Malon Ave. #426 Opening Spokane’s First Ethiopian restaurant in 2010, Chef Almaz Ainu and her husband brought flavors not common to our area. With traditional communal dining in mind, this meal is more than just a meal, it’s an entire cultural experience. There are many choices here for vegetarians and vegans, and your dining group will find this to be the perfect place for a shared meal. Request GF Injera bread and try the tea hot or iced.

Cochinito Taqueria

10 N. Post St. With local and responsibly sourced ingredients and a knowledgeable team, Cochinito is definitely the best taco spot in Spokane. Decorated with a vibrant eye-catching interior, this will be a stop you’ll want to keep coming back to. Fresca margaritas and handmade corn tortillas make the dining experience unique. Try the Barbacoa Taco. If you want gluten free celiac safe chips, call ahead to order before your visit as they take longer.

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The Shop

924 S. Perry St. Formerly a car shop turned bakery, The Shop now boasts a cozy café feel and several gluten free options. With most of its baked items already gluten free, the choices are not limited. With live music weekly and an expansive outdoor patio, it’s the perfect place to unwind and enjoy some local bites with friends or a book. Try the cupcakes and a sandwich made with their GF focaccia bread. For a complete list of places Mandy Braviroff has safely dined at locally, nationally and internationally, check out @ spokaneglutenfreeeats on Instagram.

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l a n i g i r O The

st Breakfaunch r Before B



by Ashley Buckner

Before we lived in a world of avocado toast and bottomless mimosas, we lived in a world of diners. Brunch sometimes feels like a modern trend of Instagram-able and crowd friendly food, but it’s the descendent of those old school breakfast/lunch cafés we all know and love. Their popularity has lasted the test of time and oh-so-many passing fads. There is something about them that keeps hungry patrons returning for more. Is it the cozy, oftentimes outdated, nostalgia of the décor? Is it the grease in the air? Maybe it’s the familiar menu of classics, ranging from biscuits’n’gravy to burgers. Whatever it is … it’s still working. They are an American staple that can be found in booming cities, small towns, truck stops, and everywhere in between. Spokane’s food scene is becoming more modern minute-by-minute, but diners still thrive here. I have devoted much hard work into eating at many of our local

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establishments in order to choose a favorite diner. My results? A little extra fluff around the waist and a whole list of favorites from all over the city. On the South Hill, there is the 50s-style Hogan’s Cafe. On the North side, there is the homey and comfortable Wall Street Diner. The Garland district has Mary Lou’s Milk Bottle and Ferguson’s Cafe; neighboring historic diners that offer good eats for both breakfast and lunch crowds. Spokane Valley has the Skyway Café, where you can watch planes take off from Felt’s Field as you eat your delicious chicken fried steak. Downtown offers The Satellite Diner, Spokane’s best late-night dive here to satisfy those out having a wild night, those recovering from a wild night, or those who are just plain hungry. Then, of course, there is one of Spokane’s most iconic institutions: Frank’s Diner. It is a must-try that keeps tourists and locals waiting in line for a bite. All of these places have regular clientele and are beloved by their communities. Some of them have been around for decades, not only surviving, but thriving. The magic of diners, and their longevity, rests in the power of nostalgia. Memories are made in diners. Memories of making a pit stop during a family road trip for some pancakes, and of breakfast dates in the corner booth. Dipping your fries into milkshakes with your friends or confusing your boyfriend the first time when he sees you mixing your hashbrowns, sausage, and eggs with ketchup (oh, just me?). Whatever the memory, whatever the dish, diners have a way of consistently being there for you to revisit them. I hope they never change.





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by Margaret Massey, Spokane Culinary Arts Guild

From a little girl sitting on my

mother’s kitchen counter in Michigan to traveling and tasting the delights of the globe as an adult, I’ve always had a sincere love and fascination with food. After moving to Spokane two years ago, I enlisted several friends familiar with the food scene here to give me the inside scoop, alongside my own personal investigating. My favorite thing to do when finding myself somewhere new is to scour the city for the best they have to offer, and Spokane is no exception. Chaps was a clear contender and quickly became a family favorite with their scratch made pastries, amazing coffee and tasty brunch and dinner menus. You will find people lining up for a chance to nab one of their signature pastries, like the Downtowner, a crispy fried Cinnamon Roll. Their Caprese toast, with fresh Buffalo Mozzarella and heirloom tomatoes is also a personal favorite. Chaps invites you in with its “shabby-chic meets Paris” atmosphere and keeps you coming back with their top-notch service and consistent quality dishes. I always love a restaurant that sneaks up and surprises me, that takes chances with an inventive menu changing and evolving with the seasons. I had heard about Ruins’ McRuins Monday and Taco Tuesday, but I was dying to try their revolving dinner menu. The Italian dinner series completely blew me away with the pure decadence of a simple plate of Cacio e Pepe. Recently, they debuted an Izakaya menu including Japanese street fare like octopus filled Takoyaki, shrimp Okonomiyaki and a trio of Ramen dishes that completely pushed the envelope on Spokane’s food scene with its attention to detail and authenticity.



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A new contender in the area is Renegade by MonteScarlotto. Renegade offers some of the most celebrated wine in the area and Chef Gavin is holding down the kitchen displaying real creativity, such as pairing their Red Mountain Wines with dishes like the “must try” Mini Smoked Duck Wellingtons and Grilled Lamb Chops—coated in fresh gremolata and drizzled with a stone fruit reduction. Keep an eye out for more exciting dishes as Chef Gavin expands the menu, taking guests on a food journey into Basque Country (Spain) and Gascoyne (France). A perfect date night dinner experience. I recently had the pleasure of eating brunch at Ten/6 in Coeur d’Alene. I was missing the flair and excitement that Las Vegas restaurants tend to bring and I’m happy to say Ten/6 has this in spades. They have totally won me over with their kitschy “Alice in Wonderland” atmosphere and amazing Creole style dishes, like their Prima Muffaletta, a mammoth of a sandwich piled high with cured meats, cheese and marinated olives. Leave room for the uber fluffy beignets. They come out piping hot and ready for devouring. Though I’ve only lived here a short time, I’ve discovered something I haven’t found anywhere else. There is a collective love and appreciation for all things local: bountiful produce and farm fresh meats, unparalleled craft beer and wine and the coffee—oh, the coffee. Head out this summer to take advantage of all that Spokane has to offer.





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LOCAL CUISINE/avocado toast


by Anna Senchenko

Avocado toast has become one of the decade’s most popular food trends. It has more than 1.2 million posts under the hashtag #avocadotoast, if that’s any indication. It manages to be healthy, yet ever-so-slightly indulgent and has become an obligatory menu item at most destinations in our city. With so many new and emerging ways to dress up your toast, we won’t soon tire of tasting. Here are a few of my favorite toast-of-your-dreams locations: The Grain Shed opened its doors in 2018 in the Perry District and has since gained a reputation for excellent house-made breads, pastries, breakfast food, and sandwiches. If I had to choose just one location, this would be it! All breads made with stone-milled flour 140


and cultured wheat. My two favorites are avocado toast with schug and brie cheese with radish and habanero jam. Pair that with their Doma coffee for a much-needed boost in the morning. Pathfinder Café is a cool coffee shop on the South Hill connected to a bike shop serving all the healthiest treats in town. Their menu is so refreshing, flavorful and filling. Their delightfully minimal avocado toast is no exception, served with your choice of mayo (regular or vegan), sliced egg and sprinkled red pepper flakes on artisan bread made locally by Glorious Bakery. While you are here, try their superfood lattes. I recommend the turmeric golden latte. Hand crafted, delicious and Instagram approved, Ladder Coffee and Toast’s avocado toast is topped with cherry tomatoes and sriracha aioli for a funky twist. To go full-on decadent, top it with a fried egg. Their out-of-thisworld bread is freshly baked, daily. Indaba Coffee and Toast serves up some of the most creative toast in the city. Chef-created masterpieces range from savory to sweet. Go for the bacon, avocado, radish, cilantro and garlic mayo toast for a savory option or for the sweet tooth, try their seasonal fruit toast served with honey sweetened ricotta. The helpful and friendly staff is an added bonus. No list would be complete without a mention of Vault Coffee in Coeur d’Alene. This toast heaven serves five artisan options. My go-to is the avocado toast with hard-boiled egg. Find them on your way to the lake for the perfect start to fuel a water play day. Follow Anna Senchenko’s food and life adventures on Instagram at @SpokanePlayground.

Ribbon cuttings by Kris Kilduff

Lucky You Lounge

1801 W. Sunset Blvd. The owners of the Bartlett, Spokane’s most iconic music venue, is bringing a high note to the Cliff Cannon neighborhood. The building, which has been a revolving door of sub-par businesses over the years is looking to recharge with live music, drinks and vegetarianfriendly pub food.

De Leon’s Taco & Bar

1801 N. Hamilton St. The De Leon foods family has been atop Spokane’s taco elite since opening in 2007. Their newest en devour in the Gonzaga District offers the same classic Mexican food and market combination that they made famous but is adding in a full bar with more than 50 brands of tequila.

Wanderlust Delicato

421 W. Main Ave. With Petit Creek closing and Santé re-branding earlier this year, there is a lack of places to shop for great cheese and charcuterie. Owner Amber Park and her team will be filling the much needed gap. Add a variety of local and regional wines and we’re off to the races.

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A Love Letter in a Bottle The first swirl is magenta. No, not quite. It’s more of a

ruby color. By now I’ve watched enough swirling that it’s easy to dive right in and let the wine reveal itself. Good wine, good glass, and a good counterclockwise swirl (I’m a leftie). But that’s just the surface. The story of this wine is much more … interesting, indirect, and transformational. I’ll need to put away my phone and turn down the volume in my head if I’m going to hear what this wine has to say.

It’s time to listen. In his remarkable book Reading Between

the Vines author Terry Theis gives what I consider to be a Rosetta-stone level treatise on wine tasting by noting, “Wine is like a shy dog. Lunge for it and it backs away. Just sit still and it draws nearer. Wine is less about what you can grasp than about how you can receive. Wine doesn’t like being dominated. It prefers being loved and wondered about. It will do anything for you if you’re curious and grateful.” Okay, I’m in.

The first sip tastes … well … clean, carefully handled. Funk free is the term we use at our winery. Others

use the term “clarity,” not in the literal sense but rather to “suggest the work of an attentive vintner with a desire for candor and nothing to hide.” I appreciate this trait in our wine, but I appreciate the journey to it much more. Along his extraordinarily circuitous path to winemaking, my husband Phil spent 25 years designing water treatment plants (if you live somewhere where you can drink tap water without getting sick, thank an environmental engineer). In Phil’s case, he managed to get a PhD in engineering and microbiology along the way. Not the typical winemaker skill set. Fast forward a decade (or so); it’s sunset and I’m opening a bottle. I swirl, admire the color, swirl again, and take a sip. Hmmm … I taste more than clarity. I’m back in the memory banks and it doesn’t take too many sips before I can time trek to Boulder or Bozeman. Not what it is (or was), but how it felt. Not the terroir of the grapes, but rather the terroir of a time. When I taste our wine today, I know it’s because of Phil’s crazy journeys yesterday. It’s about how he came to make things very carefully … things like wines with clarity.

It’s what brings us together that matters. And wine just happens to be one of the world’s best accelerants to bring people together. Our winery is located next to a tiny

house where we’ve been camping for the past three years. Oftentimes, I’m in the house when the winery is open, running laundry or figuring out dinner. I can hear guests’ laughter all the way up at the house. Not nervous laughter, but the real thing. Crazy fun laughter and the stories that go with them. Without our guests’ stories we’d be oblivious to Instant Pots—yes, Instant Pots. We’d have no idea how you drill a hole in a rock on Mars, how blind dogs get around, how to coach soccer, or what insurance and tax preparer professionals really do (complicated stuff). When people come to Winescape they come to connect—with the wine, with their friends, and with themselves. Their laughter, stories, and unsolicited advice (usually pretty good in retrospect) get into our wine too. And yes, we are grateful when friends extemporaneously show up to check on Phil’s sanity and dead-or-aliveness status during those 18-hour harvest workdays.

Reinventing yourself is an underappreciated skill. I used to worry about our shapeshifting lives: “perhaps we’re too old, academic, and/or oblivious to build a winery in our 60s in sleepy Spokane.” “Perhaps it’s a bit foolhardy to sell everything we’ve ever owned.” “Perhaps some new oenologytrained whipper-snappers will lap us with their talent and caginess.” “Perhaps D, all of the above.” It took a while, but I left the “can’t do it” mindset in the dust. In the meantime, Spokane morphed into a vibrant stew of interesting people with can-do ideas. I began to work with a team of re-imagine the world geniuses at WSU’s medical school; Phil’s talent as a winemaker kicked into top gear. I take another sip. It’s in there. Nerdly science, of course. Artistry; the type you learn when you figure out that the only way to ski hard is to let go. Authenticity from Phil’s total incapacity for wine pretense. And the red dirt and bluebird skies of Western Colorado, where Phil and I grew up. It’s all there in that glass. It’s a truer, more nuanced, and more interesting wine than we possibly could have made earlier in life. So, next time you pick out a bottle of wine, choose carefully … and pick a bottle from Washington state (just leave that New Zealand Sauv Blanc on the shelf for God’s sake). Go home and pour yourself (and your companion) a glass. Swirl, listen, and appreciate wine for what it really is … a love letter in a bottle.






52 47 33 145 139 103 105 115 79 137 2 99 87 107 89 13 131 57 63 105 113 21 25 93 31 9, 49 52 108 117 27 14-15 53 121 83 81 85 58 31 61 45



AUGUST ISSUE Eagerly anticipated by the legal community, our annual TOP Attorneys Issue is normally one of our largest issues of the year, and among the biggest selling issues on the newsstands. Contact us today to be a part of the August issue Call (509) 533-5350 or e-mail sales@bozzimedia.com

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by Doug Clark

A Koi Story 146


The Clarks’ adventure into becoming caretakers for exotic Japanese koi fish came with a minor catch. In order to get our cool indoor koi pond, my lovely wife, Sherry, and I first had to buy the home that had been built all around it. I know. How nuts is that? Actually, this whole koi insanity can be blamed on the BIG real estate boom that’s been rocking our Ingrown Empire of late. Caught up in all the frenzied reports of soaring housing values, we got the itch to sell our home and find something, well, different. Staying put and combatting that itch with several gallons of calamine lotion would have probably been wiser. Instead, we called my Realtor pal and started looking for fresh digs. As fate would have it, the place we wound up loving came with a smaller version of Rock Lake that had been artfully constructed in the lower level at the foot of the stairs. Koi included. For several days, the conversations between Sherry and me involved questions, as in… A koi pond? Inside the house? Are we FREAKING LOONS? Not at all, the sellers assured us. Why, indoor koi keeping is easier than buttering toast. Their advice was right on the peso. Caring for a school of basement fish couldn’t have been any easier for the sellers, who packed up and rolled off to Colorado. Meanwhile in Spokane, the Clarks are stuck learning the Way of the Koi while spending themselves silly to make sure the residents of our water sanctuary stay happy—and alive. The first thing I learned is that a koi is actually a kind of multicolored carp that apparently can live 5,000 years and grow bigger than Shaquille O’Neal. These fish are often used to add soothing splashes of color to park ponds as well as the aquariums that decorate major sporting goods franchises, fancy pants hotel lobbies and some of your finer bordellos.

But before going any farther, let’s take a moment to educate ourselves on proper ichthyological nomenclature. Take the word “koi.” This is the right word, but only when speaking about a single fish. When referring to two or more koi, however, the correct word is “koitis.” But be warned. Spend too much time watching koi-tis and your friends will start calling you a “koiyeur.” Thank you, Spokane! I’ll be here all week. Koi comedy aside, purchasing a home with critters was a major violation of a promise Sherry and I made to each other years ago following the death of our family mutt. I still bear the psychic scars from that morning when Sherry shook me awake from a deep sleep. Slowly regaining consciousness, I opened my eyes to see my wife’s face hovering inches away from mine as she hollered, “Elvis is DEAD!!” There are worse ways to wake up. Being attacked by a mountain lion, say. Still, having your sweet dreams violated by a sudden and unexpected vision of Elvis Presley’s bloated corpse is right up there. It took a moment or two for me to remember that the King of Rock had assumed room temperature decades previously. And that he down in a Graceland bathroom, not one of mine. Sherry, I learned, was breaking the news about our aging dog Elvis, who had sadly expired downstairs in his bed sometime in the night. Sherry then left for work, leaving me to locate a shovel and dig a cockapoo-sized hole in our backyard. Later that day, we made our aforementioned marital vow to never again share a domicile with animals. But that was then, we told ourselves. And fish hardly qualify as pets, right? If 40 years of committing random acts of journalism taught me anything, it’s this: Always seek out an expert when you have questions you can’t answer. So I called Jeff Dearing, who was only glad to serve as my koisultant. Dearing runs Koi Gardens, 6903 E. Weile, with his wife, Cindy. Originally koi hobbyists, the Dearings opened their business in 1996 to “provide the products, services and education that are essential to

keeping a healthy pond ecosystem,” according to the Koi Gardens brochure. “So, what can you tell me about my koi?” I asked Jeff on the morning he came to our new home. “Shubunkins,” he told me. Gesundheit! No, Jeff explained. Six of my smaller fish were actually glorified Japanese goldfish known as Shubunkins. Well, that’s distressing. Our two lunkers were koi, all right, but no beauty queens. Jeff, I could tell, was trying to be diplomatic and not hurt my feelings. He explained that the colors on my koi were pretty faded and … Rejects. I could have done better tossing ping pong into fish-filled glass bowls at a carnival. Okay, but looks aren’t everything. Sherry said her mom told her that after meeting me for the first time. But what about health? I was concerned that my biggest koi, an orange and white brute, spent most of his time floating in one place. Made me think of those bad nursing homes, where indifferent staff members park the wheelchairbound residents in front of the elevators for hours at a time. Dearing said my koi were oxygen starved. This could be resolved by installing two bubbling aerators. ($250) Plus our pond needed a thorough cleanout. ($300) Then there was the crappy koi food left by the former home owners. We could do much better. Aw, give it to me straight, doc. I can take it. Lucky for the Clarks, Koi Gardens was there to help. I wrote Dearing a $75 check to cover his visitation fee and scheduled an appointment for an emergency pond overhaul. In the meantime, I took a drive out to Koi Gardens where the Dearings’ daughter, Jennifer, sold me a bag of “Ultra Balance Koi Food” that contained “Probiotics and Yucca Extract.” “These things will be eating better than I do,” I quipped. Wanting my fish to have some variety, I also bought a bag of “Miracle Koi Food” that contains

“Dried Pupae, Dried Larvae, Sun dried whole earthworm” and smells like Uncle Jed died in an outhouse. Koi Gardens is a scenic place with 1,100 square feet of vats that contain fish of various sizes, varieties and prices ranging from Average Joe to Daddy Warbucks. One outdoor pond Jennifer showed me, for example, contained a brown Chagoi koi that can be yours for the price of a used Camry. Finally, the big day came. A crew de-mucked our pond and installed two gurgling aerators. Dearing was right. Our koi and riffraff Shebunkins are much livelier and are eating their pricey putrid pellets with gusto. So, what’s it like owning a home with an indoor koi pond? Well, there are days when you’ll find me sitting in a Zenlike state by the pond, staring peacefully into the now-clear trickling water and thinking restful thoughts as I watch my pampered pets glide soundlessly to-and-fro, to-and-fro... Will the Clarks new adventure work out? Perhaps. But no worries. In every situation there is always a Plan B, even for something as fishy as this. Sushi. Doug Clark is a Spokane native and lead singer/songwriter for his band, Trailer Park Girls. He recently retired from The Spokesman-Review after writing three columns a week for more than 30 years. Clark’s humor and general-interest commentaries have won scores of local, state and regional honors along with three awards from the National Society of Newspaper Columnists. He can be reached at dougclarksville@gmail.com. JULY 2019 / BOZZIMEDIA.com


107 S. Howard, Suite 205 Spokane, WA 99201

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