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MARCH 2021/issue 184

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FEATURES

0 4 7

184

cannabis guide We provided a list of the coolest dispensaries in town and highlighted two of our favorites: Locals Canna House and Green Light.

lit 0 lilac Kailee Haong 3 reviews The 2 Book of

Difficult Fruit: Arguments for the Tart, Tender, and Unruly, written by Spokane local Kate Lebo.

0 9 9

Rainbow noodles + On the cover Kacey Rosauer’s recipe this month will have you feeling lucky—a delicious noodle bowl, with a colorchanging twist. Even better? This recipe is easy to customize for your taste. Photographer: Kacey Rosauer

MA R C H 2 02 1

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V2 5 : I SSUE 3 (184)


MARCH 2021 / BOZZIMEDIA.com

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CONTENTS ( W H AT ’ S I N S I D E )

12

99

editor letter

LOCAL CUISINE

17

Rainbow Noodles The Family Bread Shogun Dining Guide

FIRST LOOK Spokane Pandemic Postcard Project Lilacs & Lemons Artist’s Eye Spokane Rising

114

CLARKSVILLE A Tale of Two Dougs

29

THE SCENE Spokane Jewish Cultural Film Festival Lilac Lit Art & Words This is Dirt Community Builders

47

Cannabis Locals Canna House Green Light A-list

57

NEST Repurposing for Change House Feature Home Improvements

91

HEALTHBEAT Memory Care 2021 Garden Stay Active

stay connected

BozziMedia.com // @spokanecdaliving

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BOZZIMEDIA.com / MARCH 2021


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: 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 Meganr@bozzimedia. com. Why-We-Live-Here photos: We publish photos that depict the Inland Northwest and why we live here. We invite photographers to submit a favorite to Kristi@spokanecda.com. 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: Meganr@bozzimedia.com.

Editor-in-chief Megan Rowe | meganr@bozzimedia.com

Creative director/lead graphics Kristi Soto | kristi@spokanecda.com

Editorial Copy Editor | Carolyn Saccomanno Datebook Editor | Ann Foreyt

Photographers Rick Keating | Kate Lebo | James & Kathy Mangis | Kim Mehaffey

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.

James O’Coyne, Shybeast LLC | Shannon Osborn | Kacey Rosauer

Dining Guide: This guide is an overview of fine

Megan Perkins | Laura Read | Kacey Rosauer | Daisy Zavala

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

BUZZ: If you have tips on what’s abuzz in the region, contact the editor at Meganr@ bozzimedia.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 (509) 533-5350.

Subscriptions: We would love to earn your

monthly readership by having you join the family as a subscriber. Subscriptions are $24.95 and available online at bozzimedia.com or over the phone by calling (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, 157 S. Howard, Suite #603, Spokane, WA 99201, (509) 533-5350.

Contributors Doug Clark | Jerry Dicker | Patty Dicker | Ann Foreyt | Anthony Gill Kailee Haong | Sarah Hauge | Kate Lebo | Kim Mehaffey

Interim Publisher Stephanie Regalado | stephanie@spokanecda.com

Office manager Karen Case | KarenC@bozzimedia.com

Account executives Russ Miller, Sales Manager | russ@bozzimedia.com Heather Castle | heather@bozzimedia.com Kellie Rae | kellie@bozzimedia.com

Venues 180 Bar & Bistro Glass Half Events Hangar Event Center The Hidden Ballroom kellie.delectable@gmail.com

In Memoriam Co-Founders Vincent Bozzi Emily Guevarra Bozzi

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, 157 S. Howard, Suite #603, Spokane, WA 99201 (509) 533-5350, fax (509) 535-3542. Contents Copyrighted© 2020 Northwest Best Direct, Inc., all rights reserved. Subscription $24.95 for one year. For article reprints of 50 or more, call ahead to order. See “Contact Us” for more details.


MARCH 2021 / BOZZIMEDIA.com

11


EDITOR LETTER

I

’ve been thinking a lot lately about casseroles. As a Midwest girl by way of the Chicago suburbs, I have encountered my fair share, but haven’t seen nearly as many here in the Inland Northwest. Perhaps they’ve fallen out of favor. Maybe I’m hanging with the wrong crowd. I’ve spotted a few lasagnas, which are in the same genre—but nothing that gets to the deeper layers of this terribleyet-delicious concoction. As you likely know, a casserole can be anything as long as it’s contained in a glass Pyrex, covered with tin foil, and baked in the oven for a predetermined time, likely designated by a recipe clipped from a magazine. I somewhat doubt that a recipe such as this has appeared in Spokane Coeur d’Alene Living magazine, but I’d have to go digging through the archives to be certain. With this formula in mind, has the Midwest crossed some lines? Absolutely. The only thing greater than the shame of making a casserole is the shame of enjoying it. Casseroles were meal prep before it became some weird cult like Pelotons or sous vide. Casseroles meant an easy weekday meal. Did it taste great? Depends on how much you involved cheese, breadcrumbs, and butter. There were always some mushy vegetables (canned), so it was a health food. That was the rule in the ’90s. My Grandma Jo—my most loyal reader, and probably the only subscriber to this magazine from Mount Prospect, Illinois—makes tasty casseroles, a necessity if you’re going to raise seven children (Hi, Grandma!). And before you get high and mighty because you haven’t done weird stuff with food, I would like to suggest that some of you are labeling casseroles as bakes. Search your soul and embrace your freaky casserole. I’ve been thinking about casseroles because, once assembled, they’re easy. You preheat your oven, stick them in, and forty-five to ninety minutes later, you’re done. When you’re a single mom, easy is nice, and so I have considered dabbling in this dark art, but I haven’t taken the plunge. Even though they are easy to mock, my closest association with casseroles is mourning. When I was growing up and someone in your community was sick or experienced a death in the family, you brought them a casserole. Not just you, but everyone. There was a signup sheet, and this process was known as a meal train. Mind you, this was pre-email, so there was a bit of coordination involved. Phone calls had to be made and, at least with my mom, phone calls take a long time. If you were the person experiencing a loss, casseroles would materialize on your front porch; the giver didn’t want to obligate the receiver to hold conversation. Almost a ding-dong-ditch situation, but with a gelatinous amalgamation. Talking can be too hard, so the casserole did the talking when you didn’t have the words, as Midwestern folk often don’t. A casserole was both a ritual and an offering. Notes taped to the tinfoil detailed the name of the dish (often slightly mysterious), the temperature to set, and the minutes to cook. Sometimes, something like “The Rowe Family,” which was more to make sure your Pyrex was returned than to receive credit. Pyrex is a commodity, and people of the Midwest are sensible.

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BOZZIMEDIA.com / MARCH 2021

The receivers ran out of freezer space, even if they had a deep freeze. So many that they called a friend and said, “I have too many of these. Please take one.” Inevitably this was followed by, “Just give me the one you don’t want,” which was absolutely a trap. Handing off a spare casserole was the official reason for the call but opened the door to talk about more sensitive matters. Casseroles were how we grieved, how we comforted. We have all been experiencing small, medium, and large traumas. There’s an obvious thing I’m not talking about here, honestly because I don’t think it’s my place, but I will say this: I’m incredibly sad we’ve lost Emily and Vince, on a personal level, and for the many lives they’ve made brighter who will be missing them. Given the overwhelming support from the community, it couldn’t be more obvious how loved they were. I wish this were a Tom Sawyer situation, and they could have seen how heartbroken so many were and continue to be. But I still come back to one basic thing, perhaps too simple or too often repeated: we just have to take care of one another. Part of that means taking the time to illuminate to the people who we love not just how much we love them, but what we love about them. A lot of people don’t know what that is specifically because we’re not always great at seeing ourselves. I’ve heard uncountable Vince and Emily stories by now, and while they all had similar themes, no two stories were the same. Tell the people you love the stories you would tell if they were no longer here. Don’t leave anything unsaid; we know nothing is certain. We don’t need the excuse of an extra casserole to pick up the phone and make it clear how much we care—clear as the cleaned Pyrex leaning on the drying rack, necessary as the trip to return it. Sincerely,

Megan Louise meganr@bozzimedia.com 157 S. Howard, Suite #603 Spokane, WA 99201


MARCH 2021 / BOZZIMEDIA.com

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Nicki Sabulu

from

Spokane

by Megan Rowe

I

n high school, Nicki Sabulu was part of the zine/ DIY punk community, and snail mail was part of the scene. While living in Olympia, Nicki and her friends organized a zine festival but found they wanted a way to regularly engage with the community. The solution? Letter-writing meetups. Those interested need only arrive with the desire to correspond, and Nicki and her friends provided the materials. When Nicki moved to Spokane, she missed that outlet, and so in 2018, Nicki organized the Spokane Correspondence Club. Whether it be a coffee shop, a park, the library, or somewhere else altogether, Nicki was hosting letter-writing events for all those who know no substitute to putting pen on paper. Just as before, she provided the supplies. For Nicki, letter-writing means a personal touch. “You can get a feel from someone’s handwriting, the personality, it’s so unique,” she says, adding, “knowing that it’s something that came from someone else’s hand to your hands, something that somebody actually touched, and then made its way to you… there’s a personal aspect you can’t get through anything else.” Like so many other social gatherings, COVID put a pause on the correspondence club. Winter can be isolating under normal circumstances and Nicki knew this one would be especially difficult. With that reality in mind, Nicki hatched the idea for the Spokane Pandemic Postcard Project, encouraging people to decorate a postcard and send it to Spokane Correspondence Club, P.O. Box 1779, Spokane, WA 99210. From there, the correspondence club posts the postcards on social media and its website (correspondenceclub.

firstLOOK 20

LILACS & LEMONS

tumblr.com) for the entire community to view. Nicki hopes that when people can gather again, there will be a public viewing, as well. Ezra Chaput learned of the project on social media because they were searching for letter-writing groups in the area. Since the beginning of the pandemic, Ezra has been sending

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SPOKANE RISING


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letters to friends and family members they aren’t able to see. Chaput lives with their partner, also an artist, and the couple’s three cats. The two do necessary errands, such as grocery shopping, and have a small pod with two other friends. One of Ezra’s art forms is pottery, and they miss being able to go into the studio. But lately, they have been jewelry-making, which provides a muchneeded outlet to create tangible objects. “It’s really fun just to take all these random pieces and put them together in your own puzzle,” Ezra says. “Take bits and pieces from a nature magazine or from a fashion magazine and mash them up into a

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Ezra Chaput

new story.” Each month, the postcard project has a theme, and January’s theme was “Outside the Window.” Ezra submitted on the first day. “I had these little monkeys from a Smithsonian article and one of them just looked so bored,” Ezra says. “I was like, ‘That’s how I’m feeling right now. I’m stuck inside. I’m pent up.’ So, I put him there, and he’s looking outside the window at the excitement and adventure that could be happening in the world. But he’s just kind of just kind of stuck for now.” Ezra also submitted for the February theme “Favorites” with one of their


It’s just so much fun to go out on the Centennial Trail. At this point, I know the home address of every weed out there.

favorites—frogs. The prompts allow for a wide range of interpretation. Some have written poetry or notes, while others have painted or drawn in ink. Nan Drye, who has also contributed in both January and February, created her postcard through a unique process: ecoprinting. Nan, owner of Drye Goods Studio, has been a working artist for over twenty years, but she discovered eco-printing in 2011, and she hasn’t looked back. Eco-printing is a natural form of dyeing using plant material on natural fiber, fabric, or paper. Nan says the plant material is laid out on the fabric or the paper. In the case of fabric, it’s rolled up tight and banded with string and then steamed over boiling water. Then, the rolls are allowed to cure. When you open them up, the plants have printed on to the material. Paper is similar except it involves the stacking of papers which are then sandwiched between boards and steamed for about an hour. For Nan, what she’s able to do with her work is entirely dependent upon what is currently growing; she waits with bated breath for spring. For January, Nan used fleabane, which peeks through the snow on her property in East Valley. “My approach to it is to use only the things that are around me, and not be shipping plant materials from all over the world,” Nan says. “To me, that ecologically sustainable part of it is really the most important thing. It’s just so much fun to go out on the Centennial Trail. At this point, I know the home address of every weed out there.” The March theme is “Hidden,” and submissions are open to anyone who wants to participate. For those who don’t have materials, Spark Central has them on hand. “What I most liked about the fact that it’s a postcard art project is that you can take a little snapshot of a moment or a thought and emphasize it,” Ezra says.

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FIRST LOOK/lilacs & lemons {bad}

{good}

{good out of bad}

lilacslemons

created by Vince Bozzi

by Patty and Jerry Dicker

Lemons to the person who defaced the Holocaust memorial and the walls at Temple Beth Shalom. It is discouraging to realize such ignorant, hate-filled, and afraid citizens exist in our community.  It is always a relief to see the outpouring of support from the rest of the population when something of this heinous nature happens, but it is still so very sad and scary that it happens at all. Lilacs to the citizen volunteers who are

making the massive vaccination effort work here in Spokane and across the country. If ordinary people weren’t stepping up to direct traffic, schedule appointments, gather paperwork, and do all the things that most of us don’t even realize need to be done, the vaccination programs would grind to a halt. And also, of course, a big lilac bouquet to the health care workers who are volunteering to actually stick that needle in our arms!

Lemons to the January windstorm. As if we didn’t have enough to worry about as 2021 dawned and did not magically end the pandemic or the ensuing economic crisis, we got hit by a windstorm that sent our beloved ponderosas crashing to the ground—again—and plunged most of us into darkness for days just as winter set in. In 2015, they called that windstorm a “once in a lifetime” event and now only six years later we matched the record wind speed gust of seventy-one mph. Climate change, anyone? Lilacs to the Gonzaga Men’s Basketball team. Just when Covid-fatigue was settling in last fall and the holidays were shaping up to be anxiety producing and unfamiliar, Mark Few put together a magical team that just can’t seem to lose. They gave us all a reason to cheer, even if it wasn’t from the Kennel Club, and a reason to be proud of our hometown team as they rose to the top of the polls—and stayed there. Lemons to Walgreens’ Covid testing program. The Walgreens on 29th and Grand is using the drive-up pharmacy window for their Covid test service.  Doesn’t seem like the best idea to have 20

BOZZIMEDIA.com / MARCH 2021

to pick up your prescriptions from the same tray where the person in the car in front of you just deposited their Covid test. Though the staff were liberal with the spray bottle of disinfectant, it still gave me pause and it just seems like more thoughtful scheduling should happen to avoid this unnecessary mixing of the two activities.

Lilacs to the new downtown police station, which

is a welcome addition to the city’s business and entertainment district. The presence of the storefront law enforcement location is a visual reassurance to those who work downtown, as well as those who venture downtown for shopping, restaurants, and the theaters.  Our downtown core will only remain vibrant as long as it feels safe to those who work and visit there.

Lemonade to vaccination confusion. During a series of informal virtual memorial gatherings of a small group of Vince and Emily’s friends, we talked about the uncertainty surrounding the vaccination rollout. The lack of credible and easily accessed sources of local information prompted one friend, Dan Simonson, to start an email newsletter, VaccinateSpokane, in which he curates a lively blend of scientific articles, news media information, and reader tips on open vaccination clinics. Its readership is expanding quickly. Out of incomprehensible grief came a bright spot—VaccinateSpokane— offering practical information about how we can more efficiently navigate our way out of this nightmare. Vince and Emily were among the first friends Patty and Jerry made when they moved to Spokane from Los Angeles in the early 2000s. The Bozzis instilled in the transplants their love of the Inland Northwest as the two couples bonded over a mutual love of theater and art. Patty has been involved with many arts organizations in the region and has served on the boards of Interplayers Theatre, Allegro Baroque and Beyond, Friends of the Bing, and the Northwest Museum of Arts and Culture (MAC). She currently serves as a trustee of the MAC Foundation and hosts the Stage to Screen series at the Bing. Jerry is president and owner of GVD Commercial Properties, based in Orange, California and GVD Hospitality, based in Spokane, which includes the five hotels in the Ruby Hotel group, Osprey Restaurant in the Ruby River Hotel, the Montvale Event Center, and the Bing Crosby Theater. 


MARCH 2021 / BOZZIMEDIA.com

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FIRST LOOK/artist’s eye

artist’seye by Megan Perkins

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BOZZIMEDIA.com / MARCH 2021

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.


Saying goodbye to the Lantern This year has been a tough one for many businesses, but it seems like it was particularly hard on restaurants—we lost Central Food, the Wandering Table, the Lantern Tap House, and many more. I will miss them, especially the Lantern Tap House, pictured above. I was taken there by a friend who lived in the neighborhood back when it was a tiny bar next door to its current location and returned many times after. They had delicious fries, always a thing to treasure.

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FIRST LOOK/spokane rising

spokanerising by Anthony Gill

Radical changes possible along

DIVISION

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BOZZIMEDIA.com / MARCH 2021

Anthony Gill is an economic development professional, graduate student, and founder of Spokane Rising, an urbanist blog focused on ways to make our city a better place to live.

When I attended undergrad at Santa Clara, not many people were familiar with Spokane. The ones who were usually had a sibling who attended a local university, visited for a sports tournament, or had gone on a family vacation nearby. During one particularly memorable conversation, a friend mentioned that he had been through Spokane over the years on the way up to Priest Lake. Somewhat sheepishly, without wishing to offend, he said of the city, “It’s kind of…ugly…isn’t it?” Being the Spokane booster I am, I was initially offended. But as he explained further, it became clear that his experience of the city was one of driving through it. After landing at the airport, he and his family had hopped on I-90, exited at Division, and proceeded north for miles to the lake. They hadn’t stopped downtown, at Riverfront Park, or any other destination. If North Division is the highpoint of your Spokane experience, I can understand why you’d feel the place had nothing to offer. Fortunately, an effort is underway to change that. When the North Spokane Corridor is complete in nine years, a significant amount of traffic is expected to shift off of Division and onto US-395. The City of Spokane, Spokane County, Spokane Transit, Washington State Department of Transportation, and others are currently exploring changes in land use and transportation that could become possible as a result of this shift. The project could include bus rapid transit(BRT)—a highly-reliable, frequent, and predictable bus line with its own travel lanes, unique stations, off-board ticketing, and signal priority. Officials are exploring BRT options using the center lanes and options using the right lanes, each with their own unique tradeoffs.


If North Division is the highpoint of your Spokane experience, I can understand why you’d feel the place had nothing to offer. The project could include protected bike lanes and pedestrian improvements. Right now, officials are exploring options like one-way and two-way protected cycle tracks along the Division/Ruby couplet and greenways on parallel streets on the northern part of the corridor. Additional crosswalks and wider sidewalks are possibilities along the entire route. Finally, the project is exploring the future of the Division/Ruby couplet, including possibly reverting each street to two-way operation. In addition to the aforementioned BRT line, this could bring protected bike lanes, on-street parking, wider sidewalks, and curb extensions for pedestrian safety. Taken together, these improvements could dramatically improve the street environment and induce redevelopment. Particularly along the Division/Ruby corridor, which once hosted a streetcar line, it’s easy to imagine new vertical development. If the city chooses the correct land-use changes, we could see fewer strip malls, gas stations, and drive-throughs, as well as more apartment buildings, streetfront retail, and public space. As we have seen along North Monroe, East Sprague, and North Hamilton, significant changes along North Division won’t happen overnight. But even gradual investments could make a big difference for local transit users, bicyclists, and pedestrians. Coupled with land use improvements, this could dramatically change public perception of a highly visible part of our city. For more information, and to take part in the public survey, visit divisionconnects.org.

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Breaking Bread

‘He took that festival under his wing and brought it alive’

Seventeenth annual Jewish Cultural Film Festival goes virtual

S

by Megan Rowe pokane Area Jewish Family Services has a long history of doing a lot with a little, expanding and adapting to suit the needs of the community. Started within Temple Beth Shalom in 1999 to provide care for seniors, SAJFS helps vulnerable Jewish and non-Jewish vulnerable communities: seniors, low income, and disabled people, utilizing a variety of services, including rent and utility assistance, transportation to medical appointments, a food bank, and more. People can find SAJFS through the Fig Tree directory, SNAP referrals, or word of mouth. “Jewish values underpin what we do, and those values require us to provide help to those who face hardship,” says Neal Schindler, SAJFS director. “It’s a delicate balance because we are still a small agency.” A small agency that has to cover a lot

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ART & WORDS

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THIS IS DIRT

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COMMUNITY BUILDERS


THE SCENE/jewish cultural film festival

of ground—Spokane doesn’t have a Jewish community center or federation like bigger cities with a larger Jewish population. In Spokane, SAJFS is the only Jewish nonreligiously affiliated organization. In addition to providing this assistance, it falls upon SAJFS to tackle cultural events, and for seventeen years, they have put on the Spokane Jewish Cultural Film Festival. The festival normally consists of three movies on a weekend in late January or early February, and though the festival has had many homes, it comfortably settled in the John J. Hemmingson Center at Gonzaga University. Just as the services SAJFS provides are meant for the entire Spokane community, so is the festival. However, Dr. Carl Baum, who served as a SAJFS board member for nine years and was co-director of the film festival during that time, says community participation has rocketed since Neal, who is also the festival co-chair, began working with SAJFS. “Eight years ago, we brought excellent films to town. They were at the Magic Lantern theatre, and five people showed up, including a couple friends of mine who really had nothing to do with it and weren’t Jewish,” Carl says. “They were doing it as a favor to me. It went from that to more high-profile films, with great advertising to both the Jewish and non-Jewish community. [Neal] took that festival under his wing and brought it alive.” Carl recalls a Fiddler on the Roof documentary that was standing room only. “We had to send people away, and had filled a large auditorium,” Carl says. A major component of the festival to provide a wider understanding of the Jewish identity to the Jewish and non-Jewish community. Julie values a film festival’s ability to spark important conversations. “You’re able to understand bigger issues together as a community and the impact that these bigger issues have on a family, or a community,” Julie Morris, SAJFS vice president and festival committee member, says. “This gives us a real opportunity to connect on issues that you’re aware of, but you may not have

really understood before or have not seen the complexities before.” Even with a global pandemic, the show must go on, or more accurately, online. “We didn’t want to cancel—that was something we weren’t going to do under any circumstances,” Julie says. “We feel so committed to the film festival as a way to promote understanding between one person and another by going through a shared experience together.” The festival went virtual, and when Neal shifted gears, he discovered a silver lining. With the event happening online, they were able to add movies— this year, the festival is featuring nine films. Additionally, they will be able to bring directors and others involved with the making of the film for a virtual Q & A, a task their limited budget would have made mostly inaccessible in previous years. This is a lesson learned, and Neal anticipates a hybrid festival for 2022. “[In the past] we were like, ‘We can either bring the filmmaker or we can’t bring the filmmaker, I guess we’re not going to have a Q & A.’ But that’s so 2019.” Appropriately, the theme for 2021 is “Hope in a Broken World,” and though the movies are wide-ranging in subject matters, they have a commonality: conveying a sense of hope, something the committee felt was necessary during this time. One of the movies Neal is most excited for the public to view is They Ain’t Ready for Me, a documentary that tells the story of Tamar Manasseh, a Black rabbinical student who stands up against the brutal violence in South Side, Chicago. “It was way overdue for us to have a film where the central figure is Black and Jewish, and we have that this year,” Neal says. “That’s not an identity that is not talked about much, especially here. [Tamar] is exceptionally well placed to think and talk a lot about oppression, identity intersectionality, and other topics that are important in the age of Black Lives Matter.” The festival will also include Breaking Bread, Crescendo, Flukten Over Grensen, Incitement, My Name is Sara, Reawakening, Space Torah, and Those Who Remained.

The festival runs from MARCH 3-12, and tickets can be purchased at sajfs.org/our-programs/sjcff. The movie can be watched through a livestream, but if you can’t catch it then, the videos are available to view for two- or three-day windows. 30

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THE SCENE/lilac lit

lilac lit by Kailee Haong

Kailee Haong is a queer fiction writer. She holds an MFA in Creative Writing from Eastern Washington University. Her work has been published in Split Lip, The Inlander, The Brown Orient, and Lilac City Fairy Tales, among others. She writes and resides in the Inland Northwest.

photo by Melissa Heale

In Kate Lebo’s The Book of Difficult Fruit:

DIVING INTO DIFFICULTY:

Inside Kate Lebo’s alphabetized musings on fruit & life 32

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Arguments for the Tart, Tender, and Unruly, the reader is taken on a journey exploring twenty-six “difficult” fruits. What sets this essay collection apart—aside from its glossary structure—is the way Lebo seamlessly integrates memoiristic vignettes. Each chapter explores a fruit while delving into Lebo’s life and the origin of her curiosities. This abecedarian collection takes the reader from aronia through zucchini. And yes, zucchini is a fruit. The aronia berry or chokeberry—not to be confused with chokecherry—starts the collection, alongside a tale of Lebo’s mother handing her potent, bad-tasting smoothies, instilling in Lebo the association that the worse something tastes, the healthier it must be. Each chapter is similarly structured: a brief introduction to the fruit, a weaving of personal history, natural, historical, or scientific facts, and a recipe or two to close the chapter. The consistency in structure lends the book a brisk pace. While informative, I would be remiss if I didn’t mention the lyricism on the line level, particularly in how Lebo discusses people and experiences from her past. In a chapter on rhubarb, Lebo explains a game her mother played with her and her siblings; a test of who could withstand the bitter taste the longest without making a face. Here, familial memories are woven into historical facts, dipping back into more memories, and ending in a recipe that once again transforms the fruit. There is an undercurrent of romanticism in the book, even in unexpected places such as the recipes themselves. Perhaps because we’re accustomed to recipes with a “1-2-3-done” succinctness, Lebo’s careful explanations feel fresh, comforting, and present. Reading feels as if she is standing over your shoulder, guiding you through making each dessert, smoothie, preserve… Lebo has an exceptional ability to organically intertwine fruits and personal experience, each chapter a personal invitation to nostalgia. Although many of


the fruits are uncommon or unusual, there are few that will be familiar. In “Cherry,” Lebo is drawn to her neighbors’ yard when she sees their cherry trees going to waste. In hopes of harvesting her neighbors’ fruits, she hatches a plan—if the neighbors agree to let her pick their cherries, she will offer to bake them a pie. Hesitantly, the neighbors allow her over, though they refuse the pie. What seems to be a sweet arrangement for Lebo quickly turns sour when the neighbors build a fence around their yard, cutting off any further invitations to forage. When reading this chapter, I reflected on my own memories with cherries, the most poignant being my sister and I tossing them into the air and smashing them with a wooden bat in our grandparents’ backyard in Bellevue. In this way, the book feels like a call to the past, a challenge to remember and bake that memory into tangibility. The audience for something of this magnitude is wide. Whether your interest is foreign fruits, recipes, or a unique collection of essays and ponderings, there is something sweet for everyone.

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THE SCENE/art&words

Art&words art by Megan Perkins |­ poetry by Laura Read

Jellyfish In Victoria, we watched from the rocks as the jellyfish floated towards us. A jellyfish has no brain so its thoughts are different, tentacles trailing from its head like ribbons, like something shredded, like what you say but shouldn’t. I thought if I touched one, I would never stop. I thought I wanted to be stung. My mother wore a long blue dress. She had brought a man with us. My eyelids were heavy from watching. We slept in a trailer with the sea on one side and the hills on the other and inside the hills were goats with bells on their necks. Jellyfish bloom suddenly and in large numbers. Like when you turn a doorknob and the room comes rushing towards you, all its lamps and clocks. This woman was not my mother. She hummed to herself. She glowed underwater. She forgot my father. She used her body to propel herself forward. The moon jelly swarms, which implies an active ability to stay together. The moon jelly is also called Aurelia. Everything has another name. In Victoria, I did not yet know

Laura Read is the author of Dresses from the Old Country (BOA, 2018), Instructions for My Mother’s Funeral (University of Pittsburgh Press, 2012), and The Chewbacca on Hollywood Boulevard Reminds Me of You (Floating Bridge Press, 2011). She served as poet laureate for Spokane from 2015-17 and teaches at Spokane Falls Community College.

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my own secrets. That I think with my body and this means I am not good. That it’s dark and the hills are ringing and I am silent and twisting inside the sea. That what stings is beautiful. That what is beautiful stings. Originally published in Radar Poetry


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THE SCENE/dirt

thisisdirt

From anger comes resentment. There’s no joy in that space of expecting things need to be different.

by Amber Jensen

EXPECTATIONS and thieving joy

I read somewhere that expectations are the thief of joy. I supposed there are several variants of the saying but this pairing of words has stuck with me. In the Buddhist sense of suffering, attachment is the source of missed enlightenment and stolen joy. Attachment seems a cousin to expectation I suppose. So here we are, a year into a holding pattern of crisis management. What about expectations? For a year now I’ve told my four children the same thing when they ask questions. They’ll say, ‘When can we have a play date?’ And I’ll say, “When the sickness is over.” And they ask, “When will the sickness be over?” The other day, as I was driving them to school, my daughter, age seven, asked me if it would ever be over. I tightened my grip on the wheel and checked my mirror to see her piercing teal eyes looking back at me. Her eyes are usually blue. A blue like the rim of sky on a clear summer morning. When she’s angry, sad, or feeling a fire in her heart, her eyes glow greenblue. “It’s not ever going to be over, is it?” One of the other of four children piped up from the back. And I looked at all of them in the 36

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mirror and said, “No, not in the way that we expect it to be. No, it’s not going to be over that way.” Not in the way we expect it to be. Those words have followed me about daily since they left my mouth. I’ve experienced many times in this life when I collapsed my expectation of what should happen with the reality of what was. And in nearly every single incident I came away with disappointment and sometimes resentment in my heart. Resentment. I hadn’t considered that resentment might be part of this pandemic soup of sorts. I’ve wandered through grief and loss of what


was going to be our life. I’ve celebrated four children’s birthdays, my husband’s birthday, and my own in relative isolation. I’ve called my sisters, my grandmothers, and my parents to connect. And deep in there, yes, I can just catch a glimpse of it as it scurries away into those dark corners of my being— resentment. Well, there it is. In the Oxford English Dictionary, resentment is defined as the bitter indignation at having been treated unfairly. Unfair. It may feel like a stretch to say there is resentment in the pandemic soup, but I’m betting that most of us have some sprinkled in there, simmering with grief, loneliness, sadness, anxiety, melancholy and, of course, our joy, elation, happiness, and kindness. The thing about these emotions is that they have a strong flavor overpowering the swirl and slosh. They’re not bad. And all the while they take something that isn’t theirs. They take our peace. In expectation, we can slip into how we thought this all should go, how life should have been, and how it should be moving forward. We can easily, without intention, tumble into the space of anger—an emotion that signals a boundary has been crossed. From anger comes resentment. There’s no joy in that space of expecting things need to be different. It’s so easy to say that if we let go of expecting life to be a certain way, we will feel happier, more joyful, and fulfilled. And yet, the as-lived experience is a practice. It’s a muscle to work and strengthen. It takes moment-to-moment presence. It takes letting go of what we thought would be and building a new hope from the now. It takes bearing witness to the anger, resentment, and hurt we may have and acknowledging the struggle. It takes seeing it and being seen. We can build a new joyful tomorrow by living firmly in the moments we have today. There is no way it is supposed to be. It simply is. And if it’s that way, then it’s the only way it is. We can be grateful and we can laugh and we can even smile at the anger or sadness that visits us, allowing it to pass by after we feel it. The goal doesn't empower us, action does. Expectation doesn’t move life forward, love and intentional kindness does. Here we are, a year into this crisis of uncertainty; it can be beautiful and full of curious wonder, if only we let go of what we thought it would be.

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Sandy Williams

by Daisy Zavala

gold

Anything she touches turns to

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Publisher, editor of Black Lens News dedicated to advocacy and calling out inequities through storytelling


Once you know that you have the power to change something, then you always know that.

photo by Shybeast, LLC

Sandy Williams grew up admiring her older brother, so she was excited to take the same shop class he did going into eighth grade. But when she tried, school administrators told her the class wasn’t for girls. “That didn't feel fair to me, and so one of my teachers in junior high school said, ‘Why don't you do something about it?’” she says. So Sandy set out to write a persuasive essay the same way her teacher taught her and sent it to the principal. Although

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COMMUNITY BUILDERS/sandy williams

Sandy Williams with her brother, Rick Williams.Sandy’s activism began when she wasn’t allowed due to her gender to take the same class as her older brother, who she admired. (Photo courtesy of Renika Williams) Sandy herself didn’t get to take the shop class, the paper led to policy change, and girls who came after her could take the course. “I learned something there: that you could actually change something, and so that was the beginning for me,” Sandy says. “Once you know that you have the power to change something, then you always know that.” That was a defining moment for Sandy, fifty-nine, a fierce, lifelong advocate. She wonders what she would be like had she not been confronted with the need to change the shop class. Six years ago, Sandy created Black Lens News, which covers stories for and about Spokane’s Black community, filling a gap in stories the mainstream media and most local papers have ignored for decades. Sandy recalls feeling a bit terrified sitting in her car, with a box in the backseat holding five hundred copies of the Black Lens News' first issue. After calling her daughter for moral support, she managed to hand them out. “It felt a little presumptuous of me to sort of assume that I could start a newspaper,” Sandy says. But the community response was overwhelmingly positive. There was a clear need for a paper that carried stories from the Black community, Sandy says. People had been talking about it for years. The catalyst to starting the paper really happened while Sandy sat beside her sick father, who was on bed rest. Because he wasn’t much of a talker, she sat quietly with her laptop on her lap, experimenting with layout templates out of curiosity. Sandy remembers seeing a 2014 newspaper report detailing that there was no racial bias found in the use of police force, which seemed unusual to her considering that had not been her experience at all. She investigated the findings and found that the use of force against Black people was disproportionately high. “I thought, if I don’t write that story, then it’s not going to get out there, and that was the first front-page story on the Black Lens News,” Sandy says. “There are certainly a whole host of stories that could be told that are not getting told, and the ones that are tend to be fairly 40

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narrow.” Sandy spent most of her childhood in Columbus, South Carolina. She was twelve years old when her family moved to Spokane after her father was stationed in Gonzaga University’s ROTC department. The family moved around on average every three years, Sandy’s brother Rick Williams says. The siblings depended upon each other every time they had to leave their friends behind. Despite the noticeable differences between Spokane’s and Columbia’s Black community, Sandy says that the move wasn’t tough because of the support she always had in her parents and older brother. “My parents were determined that their kids were going to be successful despite the messages that we get as Black people about not being successful,” she says. Besides feeling hyper-visible as one of the handful of Black students attending her high school, Sandy enjoyed growing up in Spokane. But she was ready to leave town as soon as she graduated and attended Washington State University, where her brother was enrolled. Sandy then spent a year living in Colorado during a tremendous snowstorm, which led her to find a warmer climate. She lived in Los Angeles for a bit before being called back to Spokane to spend some time with her parents, who were growing older. Sandy’s mother, Wilhelmenia Williams, says she always told her children to set their minds on what they want to achieve Sandy pictured with her family. (Photo courtesy of Renika Williams)


PEN

DIN

G


COMMUNITY BUILDERS/sandy williams “She gives people an opportunity to make mistakes, and that’s something I’ve always appreciated,” Spellman says. “She allows people to step out a little bit and holds them accountable for what they’ve learned.” Gender norms were not a part of the Williams’ upbringing, and Sandy raised her daughter in the same manner. As a single mom, Sandy says she worried about making sure her daughter grew up in a world that treated her with the respect she deserves. “I thought, ‘How do I counteract the messages she gets as a young Black woman in this country Sandy with her mom, Wilhelmenia, and daughter, Renika. "I always wanted life to about what it means to be be easier for her than it was for me, and it has been," Wilhelmenia says. (Photo beautiful and what it means courtesy of Renika) Williams) to be smart?’” she says. “It was a challenge, and I just have done the best I could.” and never allow anyone to tell them what they can or can’t do. She Renika Williams, thirty-three, says her mother taught her to remembers Sandy being a shy and quiet young girl and feels amazed follow her dreams no matter how difficult they seem. to see her stand up for what she believes needs to be done. “She’s done such a great job of making me feel like I wasn’t That was how Sandy grew up. Her parents cultivated in her the missing anything,” Renika says. “She’s been my mom and dad, and importance of advocacy for herself and others. Sandy says watching she’s gonna walk me down the aisle at my wedding one day.” her parents live through Jim Crow in the South and how they When Renika was eight years old, she dreamed of becoming a experienced injustice and racism emboldened her. Her father was fashion designer. She always felt supported by her mother, who, a part of desegregating the Army, while her mother had attended a upon learning about Renika’s goal, set up an interview with a segregated nursing school. leathersmith so she could ask him questions and signed her up for Many people think the Jim Crow era happened long ago. Still, Rick classes. says he and Sandy have fresh memories of not being allowed to swim “I’d be like the only child in class taking notes,” she says. “I think in certain pools or take music lessons in certain places in the ’70s. there’s a lot of times where kids have these really extravagant dreams “Growing up through that instilled in us that some people were or things that don’t make sense, but instead of shooting them down, able to get out and some people were fighting just as hard, but breaks my mom was always trying to find ways to make it work.” didn’t come to them,” he says. “There was a lot that our parents had Renika now works as a fashion trend forecaster in New York to do to get us stuff that should have been taken for granted.” and credits her mother’s lessons and support to where she is today. Rick says he’s learned many things from Sandy—the most She says she’s always in awe of the grace and humility her mother significant being the importance of using one’s voice. displays within every project she takes on. “Sandy was always looking out for the people left behind,” Rick She’s had such an impact on the community, and it’s no surprise says. “Even now, with the work she does for underserved and to see her succeed because anything she touches turns to gold, neglected communities, she’s always trying to help with resources.” Renika says. While working in the Spokane County Health Department to Sandy has persevered despite the paper’s economic challenges at address the AIDS crisis in the early ’90s, Dawn Spellman met Sandy. times. Sandy says there were times she has had to pay money out of Their friendship was immediate. her own pocket to sustain the paper. She recently received a grant Sandy is very passionate about her work and will always bring through the Spokane Arts Grant Awards that will fuel the ‘Being a different perspective that others may not even have thought of, Black in Spokane’ insert for the paper’s June issue. The plan was to Spellman says. have the insert on the February issue, but COVID-19 has caused a When Spellman created the Odyssey Youth Movement in Spokane host of issues with the original plan. to support LGBTQ+ youth, Sandy was ready to help. Spellman says The project arose from Sandy's conversation with a friend about Sandy volunteered a lot of her time before becoming the executive how being Black in Spokane is a much different experience than director—that the youth knew Sandy very well and loved her being white in Spokane. The focus is on seniors, she says, because of presence. 42

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COMMUNITY BUILDER/sandy williams

their rich lived experience. “I think that it’s an important educational piece, [an opportunity] for people to be able to be more empathetic and inclusive when they understand what other people's life experiences are,” Sandy says. Sandy’s life has revolved around social justice and advocacy. She’s participated in anti-war protests, LGBTQ+ advocacy, and worked to address racism and sexism. More recently, she’s been entirely focused on the Black community because of the lack of efforts to uplift the community, making people feel like they’re being left behind. Sandy says she feels privileged to tell their stories and never imagined the paper would still be standing six years later. Sandy’s work has allowed her to lift the curtain and get a behind-the-scenes look into unjust situations the Black community faces. “That can be disheartening at times, and it can be frustrating at times and exhausting,” she says. “I just have this love of my people. I love us. I adore us.” Wilhelmenia says she knows how hard life can be for a Black woman, and all she wanted from life was to give Sandy a fair chance and feels proud to see all that Sandy has accomplished. “I always wanted life to be easier for her than it was for me, and it has been,” she says. “She has found success in the things she does.” Her newspaper will continue to change many things in Spokane, Wilhelmenia says. Sandy says, like many other Black people, she wasn’t shocked by what happened to George Floyd because she’s seen similar situations time and time again over the decades. But it was immensely powerful to see young Black people step up during the Black Lives Matter protests in Spokane and around the nation, and for them to declare who they are and that they’re here, Sandy says. Sandy says there's general discomfort with being Black among her generation and older generations because they’ve been in survival mode for most of their lives. “Standing out as a Black person—or, you know, raising a fuss as a Black person in my mom's generation could get you killed,” she says. “I think in a lot of ways, young people are teaching older Black people how to be okay with who they are.”


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The Spokane cannabis scene The Pacific Northwest—and by extension, Spokane—has been known for years for embracing coffee culture and craft beers. In the morning, you have many options to enjoy a cup of coffee with locally roasted beans and end your evening at any number of breweries. And don’t get us started on wine. But craft cannabis certainly deserves a place on this list as well. With the variety of dispensaries, strains, products, and local growers, the cannabis business is booming in Spokane—as our list will make evident. Considering in 2012, Washington and Colorado were the first states to legalize recreational cannabis, it’s no wonder that we got a jumpstart on everyone else. We hope this guide—as well as profiles of two of our favorite dispensaries—might persuade you to embrace Washington’s roots. The profiles of Green Light and Locals Canna House will not only give you information about their stores, but also give you an idea of why the people who work there have so much passion for this industry.

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locals canna house

Locals Canna House a draw for its CHILL vibe Angela Clark says she didn’t apply anywhere else Angela Clark was a longtime customer of Locals Canna House, a craft cannabis store in Spokane Valley. She was drawn to the atmosphere, culture, and music. In fact, Locals’ slogan is “We sell CHILL.” “I actually realized once I turned thirty that I have a passion for people and weed, so why not combine them?” Angela says. “When I turned thirty back in March 2020, I actually started to apply to just Locals, and I just kept applying until they finally gave me an interview.” Persistence pays off, and Angela began her work at Locals in June. “It was really the vibe that drew me into that place, and I really didn’t want to work anywhere else,” Angela says. “It’s a very chill vibe. Everybody’s super happy. Even if something is going on in somebody’s personal life, they’re always so happy and helpful.” Angela says part of what she enjoys about Locals is the collaborative environment. If one of the employees has a question about a strain, or something 48

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else, they’re always willing to help each other. “I’ve worked for a lot of bigger companies, and I’ve just never had this kind of environment before, and I like it,” Angela says. “It’s like a family.” Angela is one of the managers at Locals, but her previous background was in management as an underwriter for an insurance company. “I’ve never loved a job more,” Angela says. “It’s kind of funny. You’d think you would be not as happy taking a little bit of a pay cut, but I’ve never been happier.” Though she admits that it might be a bit of brown-nosing, Angela says one of her favorite aspects of the job is working with her bosses. “They’re very open, and I always feel like I can walk in their office and tell them straight how it is,” Angela says. “They won’t take it personally. They’ll be like, ‘Okay, all right,’ and then they’ll handle it. It’s just a different vibe in the weed industry from corporate level. It’s pretty cool.”

Locals Canna House 9616 E. Sprague Ave. Spokane Valley

Budtender: Angela Clark

Favorite product currently: Playa Grande’s Icicle crasher concentrate It’s a tasty cross between my two favorite Playa Grande strains, Icicles and cake crasher! With its fresh, smooth taste and body relaxing effects it’s the perfect night cap after a long day.

It was really the vibe that drew me into that place, and I really didn’t want to work anywhere else.


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Green Light A Green Light journey from budtender to management Walking away from a secure, top-level job into the unknown is no easy task, but that is exactly what Christina Dahm, Green Light general manager, did. “I was just like, ‘I don’t want to do this anymore. This isn’t my passion,” Christina says. “Cannabis was legal—had been legal for two or three years, and so I decided I’m going to just follow my passion.” After quitting, Christina applied at cannabis stores all over Spokane, and was hired at Green Light. Christina says Green Light owner Sonny Langdon is an O.G. (original gangster) in the industry and is close friends with owner of Phat Panda—a grower also located in the Valley who has been in the business for a long time; she loves working for people who know their stuff. Christina’s journey with weed began in 2008, when she first tried it. Of course, at this point it hadn’t been legalized, and that was something that mystified Dahm. “I was like, ‘Wow, why is this bad thing?’ I don’t understand, it honestly helped me a lot,” Christina says. “Because I suffer from depression, ADHD, I have a lot of anxiety. I was never a huge fan of all of the prescriptions or pharmaceuticals. They just never made me feel good. I just never felt like myself, and then I discovered marijuana.” Christina originally got into it because 50

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she found it fun, but she found out the more she learned, the more helpful she found it in her day-to-day life. Christina says that’s another thing she loves about Green Light—everyone takes the time to learn as much the industry and products as possible. “You have to be able to sell products, answer questions, and have tons of knowledge so that you are able to answer any question that a customer throws at you,” she says. She also describes the atmosphere as “a tiny little family. Everyone gets along with everybody. We all have each other’s backs.” Christina has worked at Green Light for three years now, but she started as a budtender. "I did start out as a budtender just as anybody else here does. That’s the very first position. That’s the only way really to get into the industry is starting as a budtender,” Christina says. “I did everything that I could to learn as much as I could as fast as I could, because I like being at the top.” In the nearly three years she’s been with the company, she’s risen: from budtender to her current position. “I’ve been a general manager since January of 2020, so it’s been a year,” Christina says. “Heck yeah, it’s been a dream come true.”

Green Light

10309 E. Trent Ave Spokane Valley

Budtender:

Chris Silva aka “Silky Smooth”

Favorite Product: Fairwinds CBD Ratio Capsules 1:1:1 Fairwinds was established in 2014 with the commitment to introduce highly engineered nutraceutical cannabis wellness products to the Washington recreational market. Using advanced, world-class cannabis cultivation and processing technologies alongside unique Eastern medicine philosophies and formulations, the company aspired to redefine the way society approaches health and wellness. Since its inception, Fairwinds has consistently pushed for higher standards in cultivation and processing to provide the most effective and safe product for its consumers. These 1:1:1 ratio capsules are formulated with equal parts CBD, CBG, and THC. Unlike CBD—which has a relatively low affinity for cannabinoid receptors and acts mostly through indirect interactions with the endocannabinoid system—CBG is thought to elicit its therapeutic effects directly through interaction with the CB1 and CB2 cannabinoid receptors in the brain. The psychoactive cannabinoid THC also produces its psychoactive effects through interactions with these receptors; CBG has been observed to work as a buffer to THC’s psychoactivity and can even alleviate the feelings of paranoia that sometimes come with consumption of high levels of THC.


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The team at Spokane Coeur d’Alene Living has pulled together a list of the highest online-and-customer-rated cannabis businesses in our area. To show our clients some love, we have bolded their listings:

4:20 Friendly 1515 S. Lewis St. (509) 844-7287 Apex Cannabis 21502 E. Gilbert Rd. Otis Orchards (509) 922-9235 Cannabis and Glass 9403 E. Trent Ave. (509) 710-7118 Cannabis Tree 6620 N. Market St. #100 (509) 340-9117 Cinder—Valley 1421 N. Mullan Rd. B (509) 241-3726 Cinder—Downtown Spokane 927 W. 2nd Ave. (509) 241-0110

A-List

Greenhand 2424 N. Monroe St. (509) 919-3470

Green Light

10309 E. Trent Ave. (509) 309-3193 greenlightspokane.com

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The Green Nugget 322 E. Francis Ave. (509) 309-2130

Satori—South 2804 E. 30th Ave. (509) 241-3066

Hidden Joint LLC 6620 N. Market St. #100 (509) 368-9065

Satori Recreational Cannabis—North 9301 N. Division St. (509) 703-7191

Locals Canna House 9616 E. Sprague Ave. (509) 413-2796 localscannahouse.com

Sedated Smoke Shop 1228 W. Northwest Blvd. Ste. A (509) 866-1287

Lovely Buds 4107 E. Sprague Ave. (509) 474-0461

Smokane 3801 E. Sprague Ave. (509) 536-4000

LUCID Recreational Marijuana Dispensary 11414 N. Newport Hwy. (509) 465-1197

Spokane Green Leaf 9107 N. Country Homes Blvd. #13 (509) 919-3467

Lucky Buds 1403 N. Division St. Ste. A (509) 919-3398

TERP 6063 WA-291, Nine Mile Falls (509) 598-1216

Lucky Leaf Co 1111 W. 1st Ave. (509) 474-9616 Mary Jane’s 2829 N. Market St. (509) 315-8223s Phat Panda 2611 N. Woodruff Rd. (509) 981-9409 Royals Cannabis 7115 N. Division St. (509) 808-2098 Sativa Sisters 10525 E. Trent Ave. (509) 381-1502

Toker Friendly 1515 S. Lyons Rd., Airway Heights (509) 244-8728 The Top Shelf 1305 S Hayford Rd (509) 474-1050 TreeHouse Club 14421 E. Trent Ave. (509) 413-2169 The Vault Cannabis Spokane 2720 E. 29th Ave. (509) 315-9262

Do your

homework Washington State University has conducted a wide array of research concerning cannabis, using data from the Strainprint app—an app that allowed people who purchased medical cannabis from Canadian producers and distributors to report their symptoms. Here are a few findings: • In a 2019 study of over 1,300 patients, inhaled cannabis was linked to a reduced severity of headaches by 47.3% and migraines by 49.6%. • In a 2020 study, people with obsessive compulsive disorder reported a short-term reduction in severity of symptoms. Within a four-hour period of inhaling cannabis, severity of compulsions decreased by sixty percent, unwanted thoughts by fortynine percent, and anxiety by fiftytwo percent. Eighty-seven people participated in the study over a thirtyone month period. • Also in the short term, people suffering from post-traumatic stress disorder reported a more than half decrease in the severity of their symptoms, according to a 2020 study. More than four hundred people participated in the study.

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Venues bozzi

perfect for you

THE HIDDEN BALLROOM: is located in downtown Spokane above Bridge Press Cellars, on Pacific and Browne. Perfect for weddings, concerts, birthday parties, corporate parties, holiday parties and celebrations of any kind. The space can accommodate up to 299 guests.

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HISTORIC FLIGHT FOUNDATION: 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. For smaller groups the Terrace, with a view of the entire facility, is available for a significant discount. Plenty of free parking and room for up to 400+! Delectable Catering + Events is a preferred caterer.


Delectable Catering is also available for your offsite events or in any facility that allows outside catering. Call us first! We can arrange things with any venue.

Before you book your event call us first These venues are owned or managed by Bozzi Media and Delectable Catering & Events. email us at sales@bozzimedia.com | 509-638-9654 | bozziMedia.com

GLASS HALF EVENTS: Beautiful big city loft-like industrial leather-furnitured warehouse apartment space. Large enough for 150 people yet can be arranged to host an intimate party. Includes a full kitchen, extra breakout rooms. Fully air conditioned in the summer, with onsite parking. Sound system and TV available. Featuring a beautiful enclosed outdoor spillover area. The outdoor patio is a great place to cool off, smoke a cigar, and enjoy a cocktail.

180 BAR & BISTRO: Rent for private parties at a very reasonable price, with certain food and alcohol minimums. Private back room for VIPs or for use as a green room/staging area. Sound system in place for speaking engagements. Option to reserve a portion of the room for your group without closing the restaurant. For private parties order from the catering menu; for group meetings guests can order off the menu. Enjoy the fun and cozy atmosphere!

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Welcome Home.

NANCY WYNIA Managing Broker ABR, CNE, CRS, GRI 509.990.2742 nwynia@windermere.com

View complete virtual tours at NancyWynia.com | Facebook.com/NancyWyniaRealEstate 56

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A

by Kim Mehaffey

s spring approaches and the days get longer, I am inspired to give my house a deep cleaning and sprucing. Years ago, my girlfriends would ask me how I inspired my hubby to get all of his honey-do projects completed. I told them it was easy: host a party and then you have a timetable. This is important since my hubby was a firefighter, and they are notorious for procrastination.   This year, the probability of planning a party seems unlikely, so writing this article inspired me to broach the subject of renovating our pantry, which didn’t seem to align with his plan to add hardscape to the backyard to accommodate the hot tub he purchased during quarantine. In my determination to make the most of my newly imposed deadline, I came up with a game plan. We recently shuffled around rooms in our home to allow for our two-year-old granddaughter to have her own room at Mimi and Poppy’s house. I repurposed an entryway cabinet previously used to house my youngest son’s massive show collection, relocating it to my granddaughter’s room to hold her toys and books in an orderly way, which makes Mimi very happy. Of course, this meant I had to finally revamp my entryway. I framed a piece of street artwork from Paris and pulled a cabinet from the shop; its doors provided a display for my obsessive glassware collection. I placed a small tray on top, handy for catching the keys and wallets that normally cluttered my kitchen countertop, making me look like a crazy fishwife. I also added a beautiful new piece of pottery and a lovely bit of greenery. Every time I come in the door from my walk, I see that artwork and remember our day in Montmartre. Beside my cabinet sits an antique crock that my mom bought for me, filled with wine corks, some of which came from bottles we shared. I also brought in some amazing brass hurricane lanterns from the shop to flank my artwork. Life is happening in your home, and it looks different for each one of us. Take time and evaluate the changes that would enhance your families’ lives, taking into account how you want your home to work in conjunction with your budget. Enjoy your process; you might find it satisfying.

REPURPOSING for life changes

Styled by Kim Mehaffey and Jacki Reed Photographed by Kim Mehaffey @savvyhomespokane Savvyhomespokane.com

the NEST 58

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HOME FEATURE

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Beautiful stone in a glass home STORY SARAH HAUGE

PHOTOGRAPHY RICK KEATING

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STORY SARAH HAUGE

PHOTOGRAPHY RICK KEATING

An inside/outside connection provides panoramic views

S

et on two-and-a-half acres with panoramic views, this one-of-akind estate embodies indooroutdoor living with a Pacific Northwest-meets-the-city aesthetic. “The property dictated a lot of what we did on the design,”


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say the homeowners.* With views of the sunrise, the sunset, downtown Spokane, the mountains of Idaho to the east, and Reardan to the west, “we can see out sixty miles,” they say. The home celebrates its location in both site placement—which the homeowners credit to the thoughtful

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planning of architect Eric Hedlund—and in design elements, for which they partnered with Tammie Ladd Design. The indoor/outdoor connection is emphasized through the layout. “The house flows from the inside to the outside,” say the homeowners. For inspiration, they gathered ideas in part by touring homes in Scottsdale, Arizona, where they also have a home. They wanted a property on one level that would celebrate its surroundings, exuding a feeling of warmth while celebrating modern design. They also sought something that would feel right when it’s just the two of them, while easily accommodating larger gatherings. They got all of the above in the unique home design. “I find the layout really calming and ordered,” says interior designer Ladd. “I love pulling up to it.” With the wings of the home tipped with his and hers garages and a grand porte-cochere marking the entrance,

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it has a warm, inviting feel that pulls those approaching right to the heart of the home. For design inspiration, “we actually started on the outside with some of the exterior stone selections and the palette of the exterior—a combination of Senergy (a stucco-like material) and stone, metal, and glass,” says Ladd. “This happens often in the homes that I work on. I start on the outside because that exterior/interior connection, especially in a home like this with all the glass, is so important,” Ladd explains. That flow is emphasized with covered patios and large sliding glass doors, beams and columns that extend from outside to inside, and outdoor access from all of the home’s bedrooms. The design “is very open,” the homeowners say, but not sterile. “I think the house is very modern but it’s not cold…we mixed so many different materials and made it really warm,” they explain.


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Thirty-seven percent of the exterior walls are glass to take advantage of the views. This presented challenges they were able to meet with thoughtful planning. “We spent a lot of time mitigating all of the energy issues with the glass,” they say, with elements like solid foam insulation, energy-efficient furnaces, and a variety of window shades and coverings to manage energy use. “Even though there’s a lot of glass, it’s very energy-efficient,” the homeowners say. The home has grand-scale spaces, like the great room, where one of the most impressive features is the two-story quartzite fireplace created by Mario & Son, that did the hard surfaces. The fireplace surround “is a beauty to behold,” says Ladd. “It was fun to use natural stone on the fireplace and not just have it be rock. That’s one way I think we embraced the city/Northwest vernacular connection” that was the touchpoint in the design. Engineered hardwood flooring runs throughout the home, with wide planks that are proportional to the large scale of the space. While the great room is spacious and well suited to entertaining, it’s

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carefully broken up into smaller gathering spaces—like a grouping of plush armchairs encircling a round table, couches flanking the fireplace, and a row of stools set before a bar. Many of the areas are further defined by ceiling elements that keep the zones distinct yet connected, with the beams providing a visual flow between them all. This strategy “is a way to still keep intimate conversation areas within a really large space,” says Ladd. The kitchen integrates seamlessly with the rest of the floorplan. “I think kitchens historically are task-spaces. It was fun to take the task aesthetic out of the kitchen and try to make it as beautiful and fluid as the other spaces,” says Ladd, “a place that you want to be in.” One of the standout elements here is the countertop. “The raised counter element is actually floating off the lower counter,” Ladd explains. The design—something the homeowners had seen and loved in Arizona—was implemented thanks to a team effort between Ladd, Mario & Son, metal fabricator Neil Malam, Coyote Creek Cabinets, and Boone Electric. “That one was pretty fabulous


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and fun to execute,” says Ladd. A mix of materials adds tonality, texture, subtle pattern, and shine throughout the home. The powder bath, for one example, is clad in geometric Ann Sacks concrete tile, which juxtaposes beautifully with the sputnik lighting. Other materials adding character, texture, and visual complexity include the gleaming black marble with reeded gold inlay used for the entry flooring, antique mirrors, wallpaper with a rivet detail, the kitchen’s mirrored glass tile, as well as a mix of lighting, much of it sourced from Revival Lighting. The home’s private spaces include primary and guest bedrooms—each with an en suite bath—as well as a bunk room over one of the garages. One feature the homeowners love and use themselves is what they call the “guest lounge,” an area near the guest bedrooms where small groups can gather to watch tv or play games. Keeping televisions out of the guest rooms but providing the guest lounge creates a restful spaces in the bedrooms while meeting various needs. “They can go in the guest lounge and not disturb other people,” the homeowners say. The home’s many exterior doors open onto the sweeping grounds, designed by PLACE Landscape Architecture, which include an disappearing edge pool, outdoor seating for

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MARCH 2021 / BOZZIMEDIA.com

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sixty arranged in various groupings, a putting green, a sports court, and a walking path. Raised patios take advantage of the panoramic views. Ladd loves the way hard surfaces and nature play together. “I’m crazy about this grass woven into the tiles,” she says.

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With the home being finished near the start of the pandemic, they haven’t been able to hold the open house they’d envisioned, but in the meantime, they’ve enjoyed having their kids, grandkids, and “grand-dogs” over to enjoy everything from swimming to pickleball to simply exploring the space. “That’s one of the fun things,” the

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509.990.6388 LoriPeters.com I sincerely love what I do. It is a tremendous privilege and blessing to service my clients, friends, family and new clients who become friends. Real Estate is a service industry and I take great pride in caring for people and building relationships with them.

Realtor, Residential Specialist CRS, ABR, GRI MARCH 2021 / BOZZIMEDIA.com

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homeowners say. “Once they’re inside [the fenced property] it’s very safe and they can just run around.” The homeowners credit everyone involved in the design with a successful project where everyone trusted one another to do their work with care and integrity. “There was just a lot of trust factor with the building process,

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which obviously makes it a lot easier and more fun,” say the homeowners. Ladd feels similarly about the project. “it’s a gift to have been included and to be part of it.” “It’s very easy to entertain here,” the homeowners say—and at the same time, it’s perfect when it’s just them. “It’s very cozy and homey. For being so open, we feel so cozy and welcomed.”

Credits: Tammie Ladd Design, Inc., Interior Design Eric Hedlund Design, Architect McCloskey Construction, General Contractor Mario & Son United Floor Covering River City Glass Custom Fabrication Design, Neil Malam Revival Lighting Boone Electric Ferguson Coyote Creek Cabinets PLACE Landscape Architecture, Josh Tripp North Point Land Construction Tri-Rock Construction *The homeowners chose to remain anonymous for this story.

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by Megan Rowe

Interior design by Nook Interiors | photography by Shannon Osborn, Cadmar Creative

Revamp, refresh, revitalize

your home

Tips and tricks for a spring home makeover

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Now is the time of year where we

traditionally look at our living spaces with a more critical eye. But since the pandemic, the idea of giving our homes a good scrub has taken on a life of its own. People are thinking well beyond deep cleaning or reorganization, and rather tackling those big projects that had always resided on the long-term to do lists. Just ask Stephanie Willer, Spokane Hardware Supply product manager. MARCH 2021 / BOZZIMEDIA.com

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“We’ve been seeing more upgrading and organization throughout the home, and there’s more options available than ever before,” Stephanie says. “With more people working from home, there’s been a greater need for organization and also the creation of multi-use storage and home office spaces.” With more and more people working from home, Dave Covillo of Renovations by Dave Covillo has seen a great deal of people converting their guest bedroom into dedicated office space. “One of the things that has been important I think to a lot of people is trying to find a space where you can set up, have a nice workspace, and close the door and be able to walk away,” Dave says. 82

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“People need to learn to be able to shut it off when they walk out of that space,” he adds. Robert Vralsted, principal for the Spokane office of Architecture All Forms, says more and more people have been coming to add onto their home. “I don’t know specifically if it has to do with organization, but it is building another multi-use space, adding on so that people are a little more comfortable,” Robert says. “I think inevitably that does lead to more storage or organization opportunities. But these flex spaces, yes, we have been getting more calls of people wanting to do home additions.” Due to the enormous trend of open floor plans in homebuilding over the last

decade, the space people actually use to congregate is rather large, but with that comes challenges, says Wendy Nolan, 509 Designs interior design principal. “Even though you may not be a clutter person, just things on countertop add to that visual clutter,” Wendy says. “You need to keep all of that clutter contained and organized, so I walk through the kitchen with my clients to determine, okay, how can you keep things off the counters with some of these storage solutions that are meant for doors and drawers. I’m really mindful about that.” Storage has also started moving to different rooms altogether. Bridgit Wilson, Nook Interiors principal designer and owner, works with clients on major remodels or new home builds, and a trend she has noticed is laundry rooms getting bigger. Instead of simply a place to sort your whites, darks, and colors, more and more people are using the room for storage space. But this doesn’t have to mean hiding everything in a cabinet. “We’ll design areas with some fun glass jars to put like the tide pods in, and you can leave them out on the counter,” Bridgit says. “It’s a mixture of that, baskets and really cute glass jars. So, taking things out of their container, putting them in something fun with a really cool label on it, and it becomes part of the design.” No matter the room, there’s been a clear trend of people bringing green into their spaces. Danielle Golay, The Bohemian co-owner, says our plant friends aren’t going anywhere anytime soon. “It just gives the space a fresh new feel,” Danielle says. “It makes you happy, gives you good vibes.” The Bohemian has a wide selection of house plants currently, as well as plants for both indoor and outdoor. Speaking of which, outdoor spaces have been receiving huge upgrades lately. Sheree Bryntesen, Ironstone Furniture and Fire co-owner, says a lot of people are realizing they want to make the most of their outdoor space, and to make that more sustainable, they’re purchasing outdoor furniture of higher quality. “[My husband and I] came across some really, really great high-end lines, and that started our journey in furniture when we


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started bringing in outdoor furniture that was as comfortable and as durable as indoor furniture,” Sheree says. Lengthening the outdoor season has also been important for her clients, and she’s seeing an uptick in outdoor fireplaces. On the other hand, there are valid 84

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reasons to keep the inside in. Old windows can be power suckers. With people spending more time in their homes than ever before, there is a greater concern for energy efficient windows. Jeff Fred, Grizzly Glass general manager, says that customers can expect a significant improvement in

their energy bill when they switch their windows to double pane and a vinyl frame. For people who want bathroom refreshers, Jeff has also been installing quite a few glass showers. “it just gives a more modern look,” Jeff says, adding, “they’re changing out the old


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Where building relationships is just as important as the projects we build

Kitchens • Bathrooms • Basements • Decks • Additions New Homes • Remodel • New Construction • Design & Build

Contact Dave Covillo for your FREE In-Home Consultation (509) 891-7946

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Call today for a quote! 86

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bypass doors, the panels of the old ones used to run in and were very difficult to clean. All of our bypass doors are into an L channel that’s easily cleanable.” Jeff also uses a coating on the glass that minimizes water spots, which helps with maintenance too. Speaking of modern showers, Gold Seal Plumbing has been installing smart home technology that will make you feel like George Jetson. Vice president Chris Dixon says it’s all about better planning for aging in place in the future, and for him, it’s become personal. His father wanted to stay in his own home but was having vision problems. The solution? Mirror, mirror on the wall. His bathroom’s mirror is a smart hub to control both his sink and shower. If that’s not enough, Chris says there are kitchen sinks available that listen to you as well. “He can tell his kitchen faucet to wash hands, it will come on, it’ll shut down for a period to give you time to put some soap on your hands, and then it’ll come back on,” Chris says. “It knows the amount of time to rinse, and then it will shut back off again on its own.” On the subject of kitchens, let’s talk


Jill Klinke & Miki Peck, Brokers (509) 747-1051 | soldinaflash.net soldinaflash@windermere.com Buying or selling your home is likely the biggest sale or purchase you’ll ever make. That is why it’s important to work with agents who know the market well and uses the top marketing tools and syndications for your home.

If you are thinking about selling your home call Jill and Miki for our professional opinion and analysis of your home. Sold in A Flash! PEND ING

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The Riverhouse

11827 N Nine Mile Rd, Nine Mile Falls, WA 99026 about surfaces. What might have seemed acceptable in the past has become bland or boring after all of this time spent at home, says Rachel Abbot, who works in design and sales for Mario and Son, a stone company in Liberty Lake. “We’ve had a lot of people who want refreshes and to update their space and make it something they’re comfortable being in again,” Rachel says. She has also been seeing a lot of people updating their fireplaces. “That’s a space people are congregating around more,” she says. Organization has always been a key component of spring cleaning, and Chantale and Jason Morgenstern, who co-own California Closets in Spokane Valley, Coeur d’Alene, and Boise, love being part of that process. Since they cut the materials themselves, the job can be as custom as you desire. “You’d be surprised the different gadgets and gizmos and all the things that we can do within a drawer,” Chantale says. “We’ve got a lot a lot of options, and I think that’s what happens: it starts with the master closet, and before you know it, we’ve done their whole house.”

View these listings and other Spokane listings at: Soldinaflash.net 805 E Buckeye Ave Spokane, WA 99207 3020 N Coleman Rd Spokane Valley, WA 99212

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Orchard Crest Memory Care by Megan Rowe

E

ven though Orchard Crest Retirement’s memory care facility has only recently opened, the lights have been on longer—bright in the morning, imperceptibly shifting to dark into the evening. Sandy Davidson didn’t need to look outside; he’s come to know time in a more circadian fashion working at the Orchard Crest memory care facility as the administrator. Gazing from his office, Sandy remarks that even though he knows about the programming, the technology is still a wonder. He’s spent thirty years working in retirement communities, with the last six devoted to memory care, but has never encountered this combination of forward-thinking energy efficiency coupled with care for the unique needs of memory care residents. Many with memory issues experience an effect known as “sundowning,” suitably named for the time of day when their condition worsens. The cause isn’t lighting, but rather fatigue causing increased disorientation. This lighting system provides a soothing environment,

easing into evening and transitioning toward rest. Those with memory issues are also prone to elopement—without awareness, walking out of a building; this problem is the root cause of the alarming beep on phones coupled with the message ‘Silver Alert,’ as well as being high on the list of reasons someone might seek out a memory care facility to begin with.

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HEALTH BEAT/memory care

We’re so much more flexible. We can make a decision in a matter of moments and not have to go through an area boss or the home office. While a typical assisted living facility—which Orchard Crest has, with varying levels of care depending on the resident’s needs— must allow residents to come and go, a memory care facility has a special designation that allows continuing lockdown for safety purposes. Much like Sandy, the owners of Orchard Crest have substantial experience predating Orchard Crest’s opening on August 1, 2000. Norm Lunt, a partial owner, says there are also significant advantages to being privately owned and operated. “We’re so much more flexible,” he says. “We can make a decision in a matter of moments and not have to go through an area boss or the home office.” “The disadvantage of having a large organization is that they tend to—not always—but they tend to have one-policy-fits everything

for all the facilities. And here we can just tailor so easily,” he adds. Sandy also says that, while some facilities are owned by overarching companies that provide many services outside of retirement communities, assisted living, and memory care, Orchard Crest’s one and only focus is this population. Additionally, the caregivers in the memory care facility are trained specifically for their residents with mental health and dementia classes, in additional to the customary assisted living training. “We’ve got a program that we call ‘best friends’ that all of our employees who will work in that building go through that really sets you up to understand the resident and what they’re going through,” Sandy says. “They just need a best friend to help guide them around because they can’t remember a lot of things on their own.”

photo and rendering courtesy of Orchard Crest Retirement

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HEALTH BEAT/2021 gardens health and well-being. Tomatoes are a great example: they are rich in vitamin C, which plays a vital role in a healthy immune system.”

Garden of Joy

FRESH TRENDS TO INSPIRE YOUR 2021 GARDEN Home gardening offers plentiful benefits that support mental and physical health, and many people have decided to begin or expand their gardens during the pandemic. Whether you’re a new gardener looking to learn or a seasoned green thumb who has been growing plants for years, you want inspiration for the upcoming growing season. Following expert-recommended top trends can help set you up for success and make your garden the envy of the neighborhood. The 2021 Burpee GardenCast forecast, found at www. burpee.com/GardenCast, is an inspirational resource based on industry trends and cultural insights, combining expertise from Burpee horticulturalists, registered dietitian Marisa Moore and HGTV star and lifestyle expert Kelly Edwards.

The GardenCast trends for 2021 include: Immunity Garden Health is top of mind for people across the country. An abundant garden full of vibrant vegetables like winter squash, radishes and tomatoes can help you commit to a nutrient-rich diet that strengthens your immune system. A vegetable’s color reflects the different phytonutrients and antioxidants inside, according to the Journal of Nutrition and Metabolism. Growing a rainbow of vegetables allows you to create multi-hued meals with health and disease-fighting benefits. “Planting an Immunity Garden right in your own backyard will do a world of good,” says Moore. “It offers unlimited access to nutrient-dense vegetables that help support your overall 94

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Gardening helps you reduce stress, move your body and enjoy the outdoors. The psychological benefits of caring for plants can support the mental health of people at any age. That’s why individuals as well as families are planting gardens of joy, with blooms that are as pleasant as the process of gardening itself. The garden of joy is a flower bed full of bright “faces”, including pansies and violas, that are sure to inspire many smiles of pure happiness. Every time you tend to these happy blooms, you will feel a little lift in your day—plus it brightens your outdoor landscape in a cheerful way.

World Herb Garden Experiencing international flavors in food is an important part of traveling, and with so many people pausing vacation plans, the associated explorational eating has paused as well. Your palate is ready for something new, and you can experience a world of flavors from your own backyard when you grow a world herb garden - no passport needed. Herbs like lemongrass, dill and cilantro are easy to grow and offer bright flavors to enhance your favorite recipes, no matter the cuisine. Whether you use them fresh, dry or in custom blends, you’ll have a bounty of flavor at your fingertips to complement meats, vegetables, pasta and more. “We want to inspire all gardeners in 2021, which is why we launched the GardenCast,” says Burpee Owner George Ball. “Through these trends, we’re providing inspiration and creative ideas paired with techniques and product tips to give gardeners of all levels the tools they need to grow with confidence this season.” - (BPT)


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HEALTH BEAT/stay active by Ann Foreyt

We all have a lot going on in our heads:

worrying about our families, planning dinner, re-litigating that argument we had last week with a coworker, daydreaming about a future vacation. Even during our workouts, we still often mentally multitask or get distracted. This can make it more difficult to focus on counting rounds and reps or staying on track with a complex workout schema. Finding ways to alleviate that overhead is the name of the game this month. For Lucky Sevens, we’re making it easy: seven movements, seven reps of each, for seven rounds. To help with your counting, find something small to do the work for you—poker chips, little green army men, etc. Every time you finish around, move one token into the “done” pile. This way, all you need to focus on is counting reps. Your tokens will do the other counting for you!  Plus, I’m going to be honest: seven may be the perfect number of reps. Sometimes, five feels like too few, meaning that you have to switch to the next movement too often; ten can sound overwhelming. But seven always seems to feel doable. 

Some general considerations for at-home workouts: 1. Warm up and dynamically stretch prior to starting an actual workout, making sure your body is adequately prepared for exercise helps reduce injury and soreness. 2. Choose movements that make sense for your body, activity level, and available equipment and space, but aim to choose movements that work multiple musclegroups and a combination of cardio and strength. 3. Get creative—safely—with your equipment. a. Plastic milk jugs filled with water, bags of kitty litter, your toddler, or a backpack filled with books can be used as weights if you don’t own a kettlebell or dumbbells. b. A park bench or sturdy chair can be used to step or hop up onto. 4. Write down your planned workout before you start. Grab a piece of scratch paper and jot down each movement and your chosen workout length. 5. YouTube is a great resource for finding videos of correct form for movements that you’re unsure about or want to review.

MOVE: photos by James & Kathy Mangis

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6. Respect your body’s cues! a. Give yourself rest breaks. b. If a movement doesn’t feel good today, switch it out for something that better suits what your body needs. EQUIPMENT NEEDED ● Scratch paper or white board to write out your plan ● Some small item to count rounds with (or just tally these on your white board or scratch paper, but moving something physical often feels more rewarding) ● Yoga mat (optional, but nice for any floor movements) THE PROCESS 1. Assemble your tokens in a pile  2. Pick seven movements and write them on your scratch paper or white board  3. Complete seven reps of each movement, working your way down the list 4. Move one of your tokens into a “done” pile 5. Repeat until all your tokens have been moved Pick a combination of fast and slow movements: get your heart rate up with some quick reps, then give yourself those slower movements to breathe. 


EXAMPLES Bodyweight Movement Set: 1. Ice-skaters (sub: curtsy or side lunges) 2. Squats 3. Step-ups 4. Tricep dips (use the same box/bench/chair you used for step-ups) 5. Glute bridges 6. Sit-ups 7. 0:30 plank Weights Movement Set: 1. Jumping Jacks 2. Lunges per side (weighted or unweighted) 3. Dumbbell/kettlebell swings 4. Shoulder press 5. Oblique twists (weighted or unweighted) 6. Mountain climbers 7. Supermans

Even during our workouts, we still often mentally multitask or get distracted. This can make it more difficult to focus on counting rounds and reps or staying on track with a complex workout schema.

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MARCH 2021 / BOZZIMEDIA.com

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by Kacey Rosauer

TASTE THE RAINBOW:

Follow Kacey Rosauer of Rosauer's Kitchen on Instagram for more recipes and food inspiration.

Vietnamese noodle bowl with colorchanging noodles

The key is red cabbage, which contains the chemical anthocyanin. Anthocyanin turns pink/purple in the presence of an acid, while in an alkaline substance (such as salt water), it turns blue.

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M

agical noodles" are my fun spin on this classic dish, a Vietnamese noodle bowl with shrimp (Bún thịt nướng tôm). What are these magic noodles you ask? Pour the Nước chấm on them, and they change color—from a rich blue to a pretty magenta. How? Magic, duh! OK, not magic. The key is red cabbage, which contains the chemical anthocyanin. Anthocyanin turns pink/purple in the presence of an acid, while in an alkaline substance (such as salt water), it turns blue. Usually, this dish has fresh mint, but I’m not a fan. My preferred herbs are scallions and cilantro. But you do you; that’s the fun of cooking! The term “traditional” can be very constrictive of creativity, so don’t be afraid of using a lot of colors—literally and figuratively—like the rainbow. What is Nước chấm? Nước chấm is a Vietnamese dipping sauce fashioned from a blend of fish sauce, water, sugar, and citrus—giving it the acidic kick needed to put on this color show. Since Nước chấm is omnipresent in Vietnamese cooking, it’s commonly referred to simply as “dipping sauce.” Often, it’s paler than the deep brown of my Nước chấm is. The difference is in your chosen fish sauce. My personal preference is the fish sauce that instead contains squid, but you should experiment to decide what works best for you.

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Rainbow Vietnamese Noodle Bowl with Shrimp and Magic Noodles

Yield: Four Servings

(Bún thịt nướng tôm)

Ingredients

Instructions

Assembly

SHRIMP • 2 tablespoons butter, unsalted • 3 to 4 cloves garlic, minced • 2 tablespoons lemongrass, minced • 1 to 6 Thai chilis, sliced thin • 1 pound shrimp, mediumsized • 2 teaspoons honey • 2 teaspoons fish sauce

SHRIMP 1. Clean, devein, and peel the shrimp. 2. In a large frying pan (big enough to avoid crowding the shrimp, or simply cook in batches) add the butter, garlic, lemongrass, and chili. Turn on the heat at medium, allowing the butter and aromatics to steep together until fragrant. 3. Turn the heat up to medium-high then add the shrimp. 4. Make sure they’re in a single layer and not crowded to encourage golden brown edges, about three minutes. 5. Turn the shrimp over and cook for an additional two minutes. 6. Add the honey and fish sauce. Once the shrimp is cooked, remove from the pan and set aside.

1. Pan-fry the spring rolls (or air-fry) until cooked through, golden brown, and crispy. One (or two) per bowl, cut the spring rolls into fourths. 2. In four large soup bowls, start building layers starting with the lettuce on the bottom, then the noodles. 3. Start adding the toppings in decorative arches (like a rainbow), stripes (like the pride flag), or whatever your creative eye wants. Make sure to not fully cover the noodles or you won’t be able to see the magical change of color when you add the sauce. 4. Serve with about two tablespoons of Nước chấm on the side; add to taste before eating. Pour or dip into the sauce—it’s all up to you! Can be served at room temp or chilled.

MAGIC NOODLES • 1 cup red cabbage, minced • 3 bunches vermicelli noodles • salt NƯỚC CHẤM OR DIPPING SAUCE • 1/4 cup fish sauce • 1/2 cup sugar • 2/3 cup water • 2 tablespoons lime juice, freshly squeezed • 2 teaspoons rice wine vinegar • 2 cloves garlic, minced • 2 small Thai chilis, thinly sliced TOPPINGS - Add as much or little of these as you’d like • red color - prepared shrimp • orange color - carrots, julienned • yellow color - bean sprouts • yellow color - spring rolls, one or two per bowl • green color - lettuce • green color - cilantro • green color - cucumbers, julienned • purple color - red cabbage, julienned

MAGIC NOODLES 1. Chop the red cabbage. It doesn’t have to fancy—I find the smaller the pieces, the faster the color leaches out. It will all be strained. 2. In a large stockpot, salt about eight cups of water until it tastes like the sea, then add the cabbage. Bring to a simmer and cook until the water is a deep blue/ purple color. Strain the cabbage, but keep the water, returning it to the stove to a boil. 3. In a large heatproof bowl, add the dry noodles and pour just enough of the boiling water over the noodles so they are completely submerged. You will know they are done once they are bright blue and soft, about ten minutes, but read the package for a better idea of how long your noodles should cook. NƯỚC CHẤM OR DIPPING SAUCE 1. In a small saucepan, add water, sugar, garlic, and chili. 2. Bring it to a simmer. All you’re doing is cooking the “fresh flavor” out of the garlic and the chili— make sure the sugar is fully dissolved (two to three minutes). Once it is removed from heat, put it in a heatproof bowl. 3. Add the fish sauce, lime juice, vinegar, and place in the refrigerator to chill.

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LOCAL CUISINE/family bread In the Inland Northwest, we’re lucky to live near wheat country and have access to high quality fresh-ground flours via Grain Shed and Culture Bread, the brewery-bakery duo that runs in partnership from their building in Spokane’s Perry District.

y l i am F The read B

by Kate Lebo

Back when my brother and sister-in-law still lived in the United States, Sophie’s daily expression of her longing for home was Irish brown bread. Her mother sent eight loaves at once, pre-sliced, with foil between each wheaty slab so they wouldn’t stick together when Sophie froze them. The bread was brown, obviously. She would revive a whole-grain, thickcut, tender slice in the toaster, then slather it with butter. Sophie’s breakfasts also involved bacon, sausage, eggs, and a fried tomato, but I remember the brown bread best. It was the part of Irish breakfast that could not, if she wanted a true taste of home, be made with American ingredients. My entire extended family stayed at a bed and breakfast in County Cavan when Sophie married my brother in late 2019; when not celebrating the happy couple, we obsessed over the B&Bs brown bread. How did they make it so rich? So nutty? So heavy that, when placed in a brown paper bag, oil soaked through the bottom, and yet so light I would have eaten a whole loaf every morning? When we come back to visit, we’ll figure out this bread, we said. We’ll visit Nick and Sophie all the time, we said. Of course, that’s the last we saw of them before COVID-19 cut off transatlantic travel. 102

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Video chats and texting keep us connected. So does brown bread—the Lebo version of it, anyway, necessarily made with American grains. Since the beginning of the pandemic, when Sophie gave my mother and me her mother’s recommended recipe, we have improvised with our American flours until the bread we bake either tastes like the original, or has replaced the memory of the original so thoroughly, we’re convinced we’ve made the dark, delicious slice of our pre-pandemic dreams. The secret to the American version of Irish brown bread is fresh-ground whole grain flour. I do mean fresh. Once ground,


To figure out which flours to choose for Irish brown bread, it’s helpful to understand how Grain Shed flours are like European flours. With American flour, “there’s whole grain flour or white flour, no in-between,” explains Shawn Duffy, owner of Culture Bread. “In the rest of the world there’s all sorts of in-between. The in-between is great. It’s perfect.” For example, Culture Bread’s Golden 85 flour, a hard spring white wheat flour that Duffy uses mainly for bread. The 85 refers to how much bran and germ have been taken out of the flour. What we call all-purpose (AP) in the States might, in Europe, be called type 55. Grain Shed’s AP flour differs from a sack of King Arthur or Gold Medal in that it is made from only one type of grain—Keldin, a winter wheat—with a little whole wheat added back in, making it not quite white flour, but not whole grain either. “It’s more flavorful,” Duffy says, “but also has enough baking properties to give bread or baked goods volume.” For the adventurous baker who wants to experiment with Culture Bread’s flavorful landrace flours, Duffy suggests Tartine Book No. 3 by Chad Robertson. For beginners, I suggest this Irish brown bread recipe. Use their all-purpose flour, substitute any Grain Shed whole grain flour for the whole grain this recipe calls for, and see what happens.

Irish Brown Bread

My favorite Grain Shed whole grain flours to use in this recipe are Sonora or Spelt, which both make a moist, soft crumb. For a chewier texture, try Turkey Red or a combination of Turkey Red with something else, like Golden 85. For a crisper crust and richer taste, do what my mother recommends: double the butter and quadruple the sweetener. Molasses will make this bread dark brown, but the original recipe calls for honey. Use either. Or both! • 10 ounces (275 grams) whole grain flour • 6 ounces (175 grams) all-purpose flour • 1 teaspoon salt • 1 teaspoon baking soda • 2 ounces (50 grams) unsalted butter, room temperature • 1 ½ cups buttermilk • 1 large egg • 2 tablespoons honey (or molasses)

whole grains oxidize just like any other cut foodstuff—think apples, coffee, or pepper—losing flavor over time. In the Inland Northwest, we’re lucky to live near wheat country and have access to high quality fresh-ground flours via Grain Shed and Culture Bread, the brewery-bakery duo that runs in partnership from their building in Spokane’s Perry District. Almost all the flours Culture Bread uses are ground from landrace grains (“landrace” is another way to say “heirloom”) grown on Grain Shed’s Palouse Heritage Farm between Endicott and St. John, Washington. Customers can buy each flour by the kilogram.

Preheat the oven to 400 degrees and grease a loaf pan. Sift the wholegrain flour into a medium bowl. If bran remains in the sifter, dump that bran on top of the flour. Sift all-purpose flour, salt, and baking soda into the medium bowl, then whisk all the dry ingredients together. Cut the butter into cubes, then rub the cubes into the flour until the mixture becomes crumbly. In a small bowl, whisk the buttermilk, egg, and honey together. Make a large well in the center of the dry ingredients and pour the wet ingredients into this well. With a large metal spoon, draw the dry ingredients into the wet, turning the bowl as you go, incorporating dry with wet until no powdery pockets remain in the dough. Be careful not to overmix. The dough will be somewhat sticky; you should be able to pick it up and put it into the loaf pan. With a cake spatula, coax the dough into each corner of the pan. Cut a cross down the center. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean and the top has browned a bit. Cool on a wire rack in the pan for 15 minutes, then remove from the pan. Enjoy right away. Store tightly wrapped on the counter for up to a week. Should this brown bread get stale before you’re through eating it, revive each slice in the toaster.

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LOCAL CUISINE/shogun

SHOGUN rises from the ashes by Megan Rowe

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Baek-il is a Korean celebration held 100 days after a child’s birth, originating from a time when infant mortality rate in South Korea was extremely high. “After having a new baby, for 100 days their care is very intensive because they are weak,” says Joseph Lee, Shogun owner. “After 100 days there’s a big celebration.” Shogun—a Japanese teppanyaki grill and sushi restaurant located in Spokane Valley—has had many periods of fragility as well, Joseph says. Originally opened in 1992, Joseph took over from a previous owner in 2004, the restaurant changed location, and then a fire in 2018 forced yet another change in location. Joseph is Christian, and when Shogun burned down Easter Sunday, he didn’t know what to make of this—but then again, Easter is Resurrection Day, he points out. When faced


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(509) 844-2277 with difficulty, Joseph chooses a positive interpretation. There is a strong emphasis on family in Korean culture, especially on the role of the eldest son. Toward the end of his life, Joseph’s father needed intense care, and Joseph dutifully sent money to his family in South Korea to ensure his father wanted for nothing. Not long after the fire, Joseph’s father, who was 100, passed away.

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I have a strong responsibility to them to be successful, a responsibility to the community to be successful. It’s not my restaurant, it’s for the community.

To some, this series of events might feel crushing. But Joseph saw a special connection: he had performed his duty by caring for his father, and now his father had given him a new restaurant. Shogun reopened, and there is no denying the upgrades: new grills, a beautiful bamboo bridge complete with a water feature, ornate screens providing privacy for an expansive private room—both functional and a suiting nod to Shogun’s status as a place you go for an important milestone, like a birthday or an anniversary. For Brooklyn Frock and her family, Shogun is their celebration restaurant. “Oh, geez, well, I’m almost thirty, so twenty-nine birthdays,” Brooklyn says. “Let’s see, my sister is twenty-six.

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I mean, we’ve probably been to Shogun at least over two hundred times.” Brooklyn says she went back to Shogun only a few days after the restaurant had its reopening after the fire. But Joseph’s plan was to hold the grand reopening at the restaurant’s Baek-il. He delayed, and then COVID19 forced restrictions of indoor dining. Suffice it to say, Shogun has gone through a lot, and Joseph admits that coronavirus has hit fine dining


restaurants particularly hard—the type of food these restaurants serve does not fare well in a to-go container. For a restaurant like Shogun, this obstacle is more difficult because the entertainment portion is key. The chef cooks in front of customers on the teppan—a metal plate— putting on a show. But Joseph isn’t one to give up; he bought two grills for on an outside patio, installed a gazebo, and even created a drive-thru for his restaurant. This move is something he never would have considered before COVID but decided to do so after witnessing the lunch rush at Senor Froggy across from him. Joseph’s customers are loyal, following him wherever he goes, and no matter the twists and turns in his journey. Shogun is a celebration place for Jamie Miller, as well. A mother of six with a foster baby, date night is challenging in normal circumstances. Since the initial lockdown, she and her husband haven’t dined indoors. But much like Brooklyn, Shogun is a special occasion place for Jamie and her husband, where they have celebrated Valentine’s Day a few times. “It was just so unique from any other place,” Jamie says. “I’ve even gone there a few times with my sister just for a girls’ day when you’re having a hard time. You just feel like you’re somewhere else.” In fact, Brooklyn dined at Shogun as recently as February 20, just days after Spokane moved into Phase 2. This time, it wasn’t for a birthday or a holiday, but just celebrating that she could. Joseph’s wife, Sun Lee, is the chef in the family, while Joseph jokes that he’s the dishwasher. In fact, Sun decided to offer cooking classes. Joseph says it’s good for people because Asian food is tasty, but also very healthy. His partnership with his wife is wonderful, but Joseph says all of the people who work at Shogun are like family. “I have a strong responsibility to them to be successful, a responsibility to the community to be successful,” Joseph says. “It’s not my restaurant, it’s for the community.”

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180 Bar & Bistro. Featuring unique gourmet sandwiches, fresh salads, and homemade soups for lunch, and evenings with a full dinner menu as well as amazing appetizers—including some crowd favorites from Delectable Catering and Events— along with fun drinks, all locally sourced. 180 is a great place for people to enjoy a festive, positive atmosphere. 180 N. Howard, (509) 824-1180, Monday-Wednesday 11 a.m. - 3 p.m., Thursday-Saturday 11 a.m. - 10 p.m., 180barandbistro.com 1898 Public House. With a nod of respect

to the year Kalispel Golf and Country Club was established, 1898 Public House combines a storied history with modern flair. The culinary team takes pride in preparing classic foods with a fresh twist, while using the finest ingredients. From hand-pressed gourmet burgers and house-cured bacon, to house-made rolls and charcuterie, dining at 1898 will be an exciting culinary tour for your palate. 2010 W. Waikiki Rd., (509) 4662121, 1898publichouse.com.

Chinook crafted by Chef Adam Hegsted. Coeur d’Alene Casino Resort Hotel’s signature “upper casual” restaurant had its 108

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grand reopening on November 11, with a reimagining of its menu and cocktail offerings thanks to Chef Adam Hegsted. The restaurant still features items diners have grown to love—such as a delicious steak dinner—but has added new items at a lower price point. There is something for everyone to love at Chinook. 37914 S. Nukwalqw St., Worley, ID. (800) 5232464, Monday-Sunday 7a.m.-3a.m. cdacasino.com.

Frank’s Diner. Frank’s breakfast, lunch and dinner menu, available all day, has all the classics. Among our favorites are the open-face turkey, roast beef and mushroom sandwiches, chicken pot pie, Joe’s Special (the venerable scramble of eggs, ground beef, spinach, onions and parmesan), and, of course, the don’t-missat-breakfast hash browns and silver pancakes. 1516 W. 2nd Ave., (509) 747-8798, 10929 N. Newport Hwy., (509) 465-2464, daily 6 a.m.-8 p.m., franksdiners.com.  Gander and Ryegrass.

New Italian-inspired restaurant in downtown Spokane with a menu featuring coursed meals based around whole animal butchery and homemade pasta. Their robust beverage

program includes a full bar and wine cellar delivering a variety of pairings for each course. They would love to welcome you for your birthday and other celebrations, as well as offer you the best service for a great night out on the town. À la carte options available, too. 404 W. Main Ave., (509) 315-4613, daily 12–9 p.m., ganderandryegrass.com

Gilded Unicorn. This modern American classic restaurant features handcrafted foods and drinks, located in the historic Montvale Hotel. The name reflects their blend of classic and modern without taking themselves 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. 110 S. Monroe St., (509) 3093698,  Sunday-Thursday 4 p.m.-11 p.m., Friday-Saturday 3 p.m.-12 a.m., gildedunicorn.com. Hay J’s Bistro. Thriving in Liberty Lake for

fourteen years, Hay J’s Bistro has been providing excellent entrees, cocktails, high-end service, and, most importantly, a passionate love for food. Hay J’s prepares only the finest steaks and seafood,


a slogan like “Love People, Love Coffee,” Indaba stands out from the pack with its award-winning coffee, welcoming atmosphere, and community-oriented mission. If you want your coffee to come to you, Indaba offers subscriptions to its incredible roasts. 1425 W. Broadway Ave., (509) 443-3566, Monday-Friday 7 a.m. – 6 p.m., SaturdaySunday 8 a.m. – 3 p.m. 1315 W. Summit Pkwy., (509) 328-4786, Monday-Friday 7 a.m. – 2 p.m., Saturday-Sunday 8 a.m. – 3 p.m., 419 N. Nettleton St., (509) 8680421, Monday-Friday 7 a.m. – 6 p.m., 210 N. Howard St., (509) 413-2569, MondayFriday 7 a.m. – 2 p.m., Saturday-Sunday 8 a.m.- 3 p.m., 518 W. Riverside Ave., (509) 822-7182, Monday-Friday 7 a.m.- 6 p.m., Saturday-Sunday 8 a.m.-3 p.m., indabacoffee.com.

Masselow’s Steakhouse.

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. 100 N. Hayford Rd., Airway Heights, (509) 481-6020, WednesdaySunday 5 p.m.-10 p.m., masselows.com.

No-Li Brewhouse. Family owned and fully

independent, the No-Li team comes to work every day to make great beer in the artisan, hands-on tradition. Beer that does justice to the natural resources around us. Beer that wins awards and gathers folks together in conversation and celebration. 1003 E. Trent Ave. #170, (509) 2422739, Sunday-Thursday 12 p.m.-10 p.m., Friday-Saturday 11 a.m.-10 p.m., nolibrewhouse.com.

reasons to stay all day

LUNCH

Indaba Coffee. With

DINNER

while also offering an extensive wine list and other cheers-worthy libations. With a new outdoor patio, you can enjoy the summer sunset with dinner. This is the life. 21706 E. Mission Ave., Liberty Lake, (509) 926-2310, daily 3 p.m.-9 p.m., hayjsbistro.com.

BRUNCH

LOCAL CUISINE/dining guide

Weekdays: 11am–9pm / Weekends: 9am–9pm $2 Beers, Daily Specials, Dine-in/Take-out SpokaneTribeCasino.com 14300 W SR-2 HWY Airway Heights, WA

Piccolo Kitchen Bar. Under the same roof and owners of Hay J’s Bistro, Piccolo Kitchen Bar offers a welcoming, casual MARCH 2021 / BOZZIMEDIA.com

109


LOCAL CUISINE/dining guide

The Finest Mexican Food in

Washington!

14201 E Sprague Ave Spokane Valley (509) 927-8428 3209 E 57th Ave South Hill (509) 448-3834 RanchoViejoMexican.net

experience while serving topnotch brick oven artisan pizza, as well as other deliciously orchestrated plates. Come for happy hour appetizers and pies alongside a great craft beer, wine, and cocktail selection. A personable and eccentric staff will ensure a good time. 21718 E. Mission Ave., (509) 926-5900, daily 3-9 p.m., piccolopizza.net.

The Swinging Doors. A family-owned busi-

Rancho Viejo.

Three Peaks Kitchen + Bar. Named after the three prominent peaks outlining the Spokane Tribe’s homeland, Three Peaks is the Spokane Tribe Casino’s premier dining destination. This upscale casual eatery features weekend brunch, as well as lunch and dinner specials all week long. Discover your new favorite Happy Hour from 3-7 p.m. every day with amazing patio seating, local and regional wines, as well as $2 drafts with 20 taps to choose from. Visit spokanetribecasino.com for menus, details and to make a reservation. 14300 W. SR-2 Hwy., Airway Heights, (509) 8181547, Monday-Thursday 11 a.m.-9 p.m., Friday 11 a.m.-10 p.m., Saturday 9 a.m.10 p.m., Sunday 9 a.m.-9 p.m.

When you want authentic and traditional Mexican food, Rancho Viejo Spokane is the perfect choice. Stop by this family restaurant today for something for everyone! They are locally owned and operated to ensure you get quality service. 14201 E. Sprague Ave., Spokane Valley, (509) 927-8428. 3209 E. 57th Ave., (509) 448-3834. Sunday-Thursday, 11 a.m.-8 p.m. Friday-Saturday, 11 a.m.-9 p.m., ranchoviejomexican.net.

South Hill Grill. South Hill Grill is a laidback bar and eatery with a spacious patio that will soon be converted for all seasons. The restaurant serves American staples for breakfast, lunch, and dinner, and strives for the ‘wow factor’ for their guests. Sushi rolls are served on dry ice and set aflame. 2808 E. 29th Ave., (509) 536-4745, daily 8 a.m.-9 p.m. Sushi.com. Sit at the sushi bar and enjoy

16208 E Indiana Ave Spokane Valley (509) 922-0770 VaquerosMexicanSV.com

dine-in take-out

110

BOZZIMEDIA.com / MARCH 2021

what’s fresh or take a table and explore the menu that also includes plenty of excellent hot options if raw fish still makes you nervous. Some of our favorites are the super white tuna and the house tempura. 430 W. Main, (509) 838-0630, Monday-Thursday 11 a.m.-9 p.m., Friday 11 a.m.-10 p.m., Saturday 12 p.m.-9 p.m., Sunday 12 p.m.-8 p.m.

The Onion Taphouse & Grill. It all started in 1978 when they introduced the first gourmet burger in Spokane. Their first menu had more than forty 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. 302 W. Riverside, (509) 747-3852, (takeout only) daily 11 a.m.-10 p.m. 7522 N. Division, daily 11 a.m.- 10 p.m. (509) 482-6100, restaurantji.com/wa/spokane/the-onion-barand-grill-downtown-spokane-/.

ness, 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 fifty televisions to watch all your favorite sports. 1018 W. Francis Ave., (509) 326-6794, theswingingdoors.com.

Yards Bruncheon. The

team at Yards Bruncheon figured out how to extend the weekend to all week by offering brunch every day. This modern diner is a combination of breakfast and lunch, complimented with classic brunch cocktails. Their menu features comfort food from all over, using local farms and producers in the season. They make most of their menu items in-house, including their pastries, which are some of the best around. They also feature some of the best coffees and teas from around the world. 1248 W. Summit Pkwy., (509) 290-5952, daily 8 a.m.-3 p.m.,  theyardsbruncheon. com. 

Vaqueros Mexican Restaurant & Taqueria. If you’re searching for authentic Mexican cuising, look no further than Vaqueros. All ingredients are fresh, and the food is made from scratch daily. If that isn’t enough, they have great happy hour specials and a full bar. 16208 E. Indiana Ave., (509) 922-0770, Sunday-Thursday 11 a.m.-9 p.m., Friday-Saturday 11 a.m.-10 p.m., vaquerosmexicansv.com.


facebook.com/shybeast | 509.850.2225 | shybeastllc@gmail.com | Instagram@shybeastllc MARCH 2021 / BOZZIMEDIA.com

111


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107

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110

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31

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33

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56

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69

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53

WSU HEALTH SCIENCES SPOKANE

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37

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86

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RIVER CITY GLASS

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CLARKSVILLE/snowbird

clarksville by Doug Clark

A Tale of Two Dougs Last in a two-part odyssey. -So, um… How’s it hanging up there? I’ve heard rumblings about ill winds and storm warnings and sickly birds plummeting to Earth like clay pigeons. I hear ya. It’s no Wazzu frat kegger down here, either. Take the disaster that happened the other morning. I foolishly forgot to turn on the pool heater and—whoa, baby. The water temperature had descended to a cajone-shriveling eighty-two degrees!! Welcome to my frostbite. Fortunately, the swirling spa that adjoins the pool was still set at a sensible 101. Took some pioneer effort, but I managed to waddle over and climb into the spa before losing any toes. Brr. If you read last month’s Clarksville, you’ll know that I’m conjuring this epistle of encouragement from that celebrated desert oasis, that playground of the prisoners of affluence, Palm Springs, Calif. To recap: three days after Christmas, the Spokane Clark clan pulled a winter bailout and headed south in a two-car caravan. Sadly, we became part of that chickenhearted species of fowl known as snowbirds. This includes the Berrys: my daughter, Emily, son-in-law Shane, and granddaughter Ronan. Their rental house is just a three block jaunt from where my lovely wife, Sherry, and I are enjoying two months of rented palm and quiet. 114

BOZZIMEDIA.com / MARCH 2021

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.

Cloudless skies. Searing sunshine. It’s quite a switch from the slushy gray days of winter in the city of my birth. This is not to suggest that things are perfect down here. Far from it. Why, just the other night, in fact, some hippie weirdo wandered onto Suzanne Somers’ $13 million estate, seriously startling the has-been actress, who was in the middle of hawking lipstick on a podcast. Now, I don’t normally take the side of trespassers. But it would be unfair to not mention that the first line of the theme song to “Three’s Company”—the 1970s sitcom that made Somers a celebrity—is pretty much an open invitation. “Come and knock on our door… We’ve been waiting for you.” Anyway, that’s about the only crime I can think of that’s happened down here in PS. Sorry. To be honest, it’s difficult not to become affected by the sophisticated aura of this place. All the luxury cars driving around, for example. I haven’t seen so many Italian names since the last time I opened a menu at Olive Garden. The other day, we saw this ultra-tan, middle-aged dude who was all dolled up à la Sinatra in crisp white pants and a sport shirt with a shimmering blue blazer. He was driving a dark blue Bentley ever so slowly, just creeping along through the downtown business core of Palm Springs. But get this. The guy was slouched way down in his seat so he could barely see over the steering wheel. While puffing on a Marlboro, he had somehow managed to bend back his left leg so that his immaculately white sneaker-clad foot was not merely sticking out the window, but propped nonchalantly against the side mirror. Is this even legal? The last time I saw a leg sticking out of a car window was at the East Sprague Drive-In. And the owner’s pants were down around the ankle. Speaking of Sinatra. I’ve been thinking seriously about buying the late-star’s Palm Desert home that just came onto the market. So far, the only thing stopping me is coming up with a serious plan to steal the $4.25 million asking price. Yeah, I never thought it would happen. But being exposed to so much luxury and cool contortionism has turned the old Spokane Doug into a new Palm Springs Doug. Allow me to explain. Spokane Doug was pale as the underbelly of a carp. Palm Springs Doug learns a cruel lesson about life ’neath the desert Sun when he goes native and fries redder than a baboon’s pookie. Spokane Doug hadn’t thought about breast strokes since interviewing three pole dancing sisters at State Line Showgirls. Palm Springs Doug logs so much swim time that he develops an embarrassing itchy thigh rash from straddling his pool noodle.


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.

Spokane Doug sneered at “all those idiots” who waited in an interminable line for Chick-fil-A sandwiches. Palm Springs Doug finds himself among “all the idiots” waiting in an interminable line for In-N-Out burgers. Spokane Doug drives a gray Toyota Tacoma. Palm Springs Doug is banned from Rancho Mirage Ferrari after leaving drool on a Rosso corsa (racing red) Monza SP2. Spokane Doug hung out with deluded ne’er-do-well rockers at a South Hill vintage guitar shop. Palm Springs Doug is voted “Best New Smile” at his first meeting of the Dinah Shore Hospitality League. Spokane Doug was known for mocking the nitwit politicians who ran his hometown. Palm Springs Doug has the portrait of late-Mayor Sonny Bono tattooed over his heart. Spokane Doug sat on a bench and threw popcorn at ducks in the Manito Park pond. Palm Springs Doug envisions rattlesnakes coiled behind every rock during nervous visits to Joshua Tree National Park. Spokane Doug ate a free cone at nine Dairy Queens on National Ice Cream Day. Palm Springs Doug suffers deep intestinal travails after scarfing an entire large “Date Shake” with whipped cream topping. Spokane Doug loved his an unwound pocket watch even though it told the correct time just twice a day. Palm Springs Doug brags to everyone about the Cerachrom bezel on his Rolex Submariner. Spokane Doug spent 2020 in fear of catching Covid. Palm Springs Doug is deathly afraid of stock market volatility. Spokane Doug guzzled Diet 7-Up like water. Palm Springs Doug sniffs wine corks and declares “hints of rhubarb with a faint echo of road tar.” Spokane Doug wrote his monthly

magazine column while lounging around the house in his boxers. Palm Springs Doug dictates his deep thoughts to personal bartender, Hernando. Spokane Doug vibrated in the communal massage chairs at NorthTown Mall. Palm Springs Doug enjoys hot wax treatments at the Indian Wells Racquet Club spa. Spokane Doug reminisced about the time Tommy Lasorda managed our Triple-A Indians baseball team. Palm Springs Doug recalls that groovy era when the brothers Kennedy were banging Marilyn. Spokane Doug listened to bombastic AM talk radio. Palm Springs Doug has five tote bags from pledging dollars to public radio. Spokane Doug’s reading material rarely strayed from the “hot dames and gat-packing gumshoes” genre. Palm Spring Doug reads Palm Springs, a Modernist Paradise with biblical reverence. Spokane Doug railed against his asshat newspaper bosses about their layoffs, wage cuts, and buyouts. Palm Springs Doug believes management always has the workers’ best interests at heart. Spokane Doug detested golf as a wasted game of lost balls and remorse. Palm Springs Doug is on a mission to sip an Arnold Palmer in the clubhouses of all 126 area courses. Spokane Doug believed Frank Lloyd Wright was an early pioneer in aviation. Palm Springs Doug is an authority on the Mondrian influence in midcentury design. Spokane Doug bought a velvet Elvis painting from a Monroe Street collectibles dealer. Palm Springs Doug sings “Mystery Train” outside Elvis’s former “Honeymoon Hideaway” at 1350

Ladera Cir. Spokane Doug swiped a monogrammed dinner plate to commemorate an anniversary at the Ridpath Roof restaurant. Palm Springs Doug snatched a chunk of Bombay Beach rubble to commemorate a visit to the smelly shrinking Salton Sea. Spokane Doug never got that damned “Only in a Boat” radio ad song out of his head. Palm Springs Doug sings “Lemon tree, very pretty…” in honor of Trini Lopez (dead from Covid last August) while plucking Meyer lemons from the backyard orchard. Spokane Doug shared tasteless jokes with his guffawing sophomoric pals. Palm Springs Doug can now say the word “succulent” without giggling.


157 S. Howard, Suite 603 Spokane, WA 99201

Profile for Spokane Coeur d'Alene Living

Spokane Coeur d'Alene Living #184 March 2021  

Home Improvement Tips, Cannabis Issue, Rainbow noodles

Spokane Coeur d'Alene Living #184 March 2021  

Home Improvement Tips, Cannabis Issue, Rainbow noodles

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