October 2021 Coeur d'Alene Living Local

coeurd’alene coeurd’alene OCTOBER 2O21

Living Local

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all the “buzz” COEUR D’ALENE LIVING LOCAL

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featured content

OCTOBER 2021 VOLUME 11 NUMBER 10

FOOD + DRINK EDITION

68 One-Pot Meals Delicious meal ideas you can make with limited cleanup and mess

78 72 8

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A Guide for the Beginning Baker Where to start, basic baking items you will need, tips to get started and to be a success

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All the “Buzz” Simple cocktails guaranteed to impress this season

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coeurd’alene Living Local

CDALIVINGLOCAL.COM

MARKETING DIRECTOR OF MARKETING Allyia Briggs | 208.620.5444 allyia@like-media.com MARKETING COORDINATOR Alyssa Koberstien | 208.620.5360 alyssa@like-media.com

EDITORIAL

EDITOR IN CHIEF Jillian Chandler | jillian@like-media.com STAFF WRITERS Colin Anderson | Taylor Shillam Rachel Kelly | Joshua Nishimoto

DESIGN

CREATIVE DIRECTOR | Maddie Horton LEAD GRAPHIC DESIGNER | Darbey Russo GRAPHIC DESIGNER | Marisa Inahara GRAPHIC DESIGNER | Nicole Robitaille DIGITAL CREATIVE DIRECTOR | Whitney Lebsock

ACCOUNTING/ OPERATIONS DIRECTOR OF OPERATIONS | Rachel Figgins EXECUTIVE DIRECTOR | Steve Russo MANAGING PARTNER | Kim Russo

CONTRIBUTORS Are you happy with your current property manager?

WE LET YOU LIVE BETTER.

Deann Hammer, Trish Buzzone, Jenny Wiglesworth, Dawn Mehra, Maureen Dolan, Maya Nola, Jennifer Miller, Bri Williams, Marc Stewart, Marguerite Cleveland, Tina VanDenHeuvel-Cook

PHOTOGRAPHY

Photographers: Brandyn Morley pg. 1 & 42-43, Jerome Pollos pg. 52, Cheryl Nichols Photography pg. 44-45, Marguerite Cleveland pg. 82-85, Tina VanDenHeuvelCook pg. 86 Courtesy Photos: Numerica Credit Union, Broadway Spokane, United Way, North Idaho Enological Society, Andrea Murray of CDA on Ice

COEUR D’ALENE LIVING LOCAL MAGAZINE

is brought to you by Like-Media.com. If you would like to advertise with us, please call 208.620.5444 or email allyia@like-media.com. To submit articles, photos, nominations and events, email us at info@like-media.com.

Advertising Agency

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Living Local magazine is published monthly and distributed freely throughout Coeur d’Alene, Hayden, Post Falls, Rathdrum, Spokane Valley, Sandpoint, Bonners Ferry and Dover Bay. Opinions expressed in articles or advertisements do not necessarily reflect the opinions of the publisher.

Living Local magazine is not responsible for omissions or information that has been misrepresented to the magazine.

Living Local magazine is produced and published by Like Media, and no part of this publication may be reproduced or transmitted without the permission of the publisher.

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PUBLISHER’S

Note

season

ENJOY THE SLOWER-PACED DAYS OF THE

T

he smell of pumpkin spice is in the air. The leaves are beginning their transformation, brightening nature with their deep hues of red and gold before making their way to the ground for children to play in—and adults to clean up. Life has slowed down a bit, as we breathe in the fresh, cooler air, reflecting on the beauty of the season.

The days continue to grow shorter, and our hearts begin to prepare for the holiday season, when we can once again gather with our loved ones and reminisce of the many blessings we’ve experienced during the course of the year.

It’s time to bundle up and breathe in a big sigh of relief, as you’ve made it through three quarters of the year!

CLEAN ENERGY for a CLEAN WORLD Going solar has a wide range of benefits. Whether your focus is economic, environmental, or personal, solar is a clean renewable process that uses the most natural resource – the sun – while keeping money in your pocket.

In our October issue of Coeur d’Alene Living Local, you’ll explore some wonderful stories sure to brighten these cloudier, darker days. Our feature article highlights United Way and its immense impact on

Living

one-pot

ls mea pg. 68

a guide

for the

baker

PERFE RECIP S AV O R

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Cover Photo By Brandyn Morley.

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208.765.WIRE(9473) | www.NextGenCDA.com 3645 N. Cederblom St., Coeur d’Alene, ID

Steve Russo Executive Director | steve@like-media.com

TO CELEBRATE THE FALL SEASON, AND ALL THINGS FOOD AND DRINK, our October cover of Coeur d’Alene Living Local features locally owned Trails End Brewery. Opening amidst the pandemic, the brewpub has garnered a loyal clientele that continues to grow in support of the business—which celebrated its one-year anniversary earlier this year. Read more about Trails End Brewery on page 42.

Local

g beginnin

We hope you can take the time to sit back with your favorite blanket, warm drink in hand, and enjoy what Coeur d’Alene Living Local has in store for you this month.

ABOUT THE COVER

lene ’a d r u e o cco

R 2O21 OCTOBE

the local communities it serves—including right here in North Idaho. Discover the North Idaho Enological Society; get ready to enjoy CDA on Ice; and catch up with former Lake City High School basketball star Katie (Baker) Faulkner as she embarks on her new role as assistant coach at the University of Washington! In addition, our Travel article will take readers on a wine journey, while our recipe is perfect for savoring the flavors of the fall season. And it’s time to get baking!

For those novices, take a read on how you can become a star baker in the kitchen.

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Would you like to receive this issue and future issues in your inbox? Visit CDALivingLocal.com and sign up for our FREE Digital Edition.

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CONTENTS 22

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42

46

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E S S E NTIA L S The latest tips and trends in home, garden, finances and life

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Trails End Brewery: Your tasting adventure awaits

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AT HLE T E S OF T HE MO N TH

GOOD N E W S

In Appreciation of Wine: The North Idaho Enological Society gathers monthly to enjoy good wine

The Life of a Coach: Former LCHS standout makes big move

Recognizing those standout athletes in our local high schools

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Coeur d’Alene Cellars: The artistry of winemaking

On Stage in the Inland Northwest: Local productions to look forward to this season

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COEUR D’ALENE LIVING LOCAL

BU S IN E S S S P OT LIG H T

L I F E & COMMUNITY

B U S I N E SS S POT LIGHT

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IN FOCU S

LIV ING LOCAL CDA on Ice: Downtown’s coolest new spot opens this month in the form of a pop-up ice skating rink

Say hello to your little friends.

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Contents Continued...

68

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68

SIMPLE FALL COOK ING

82

One-Pot Meals to the Rescue: The secrets of one-pot cooking

72 BECOMING A BAK E R

FOOD & DR INK

A Beginner’s Baking Guide: Where to start to find success as a brand-new baker

Your local guide to the tastiest hot spots around town

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Tips and informational articles about living a healthy, active lifestyle

All the “Buzz”: Simple cocktails guaranteed to impress this season

Savor the Fall Harvest: Pumpkin Bars with Cream Cheese Frosting and Bacon Maple Bits

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60 54

H E A LTH & L IFE STYLE

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FALL D R INKS

F E AT U R E D R ECIP E

F E ATUR E

TRAVE L & LE IS U R E

ART S & E NT E RTAINMEN T

Standing Together with its Community: United Way collaborates to bring change

Travel and Taste: A food and wine weekend in charming Woodinville, Washington

Don’t miss out on these events and fun community happenings

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Fall Decorating Drama for 2021 KEEP IT LIGHT AND SIMPLE

By Deann Hammer, Interior Designer

A

s the light turns golden outdoors and the leaves follow, it is the time of year to begin to look inward into our homes and prepare for comfort during the cooler months ahead.

Fall decorating has taken on a new twist to coordinate with the grey, white and softer home colors of today. Ditch the classic pumpkin colors of heavy oranges, browns and reds for fall, and opt for a lighter variation of the theme this year.

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tables. Drying hydrangeas are also nice to add, bringing in soft color to the mix.

I like to stuff a pomegranate or two into my arrangements for color (wire them in on a stick), and let them dry in the arrangement until Christmas when I change themes.

Floral arrangements that include grasses from your yard that are starting to seed and dry mixed with larger seed pods and protea (found online from Hawaiian online sources) will last indoors for many months and add rich natural texture and color to your decorating theme. Adding herbs from the garden such as large sage leaves, chive, parsley and dill will enhance the aroma and also add color.

Fall front door wreaths don’t have to be laden with Halloween trinkets.

Go for a more sophisticated fall look with a wreath brimming with natural elements from outdoors such as thistle, seed pods, grasses and dried flowers. You can buy them finished online or make your own with a grapevine wreath base, wire and a glue gun. Add a velvet or textured ribbon at the top of the piece to hang your wreath. Brass wreath hangers lay on the top of your door and are also a nice addition, alleviating the need for a nail in your door.

Floral arrangements can be made in large ceramic urns with tree branches for extra height on fireplace hearths, kitchen tables or foyer

Light up any room with a glass baby with tea light (always best in groups of three or more), or use battery-operated candles on timers that turn

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Fall decorating has taken on a new twist to coordinate with the grey, white and softer home colors of today.

on at dusk (average run time is four hours) and turn themselves off.

Battery-operated candles are terrific for hard-to-reach places like the top of a cabinet, foyers and hallways that are not often traveled, and lighting for shelves that cannot handle the heat of a regular candle. Avoid any fluorescent or LED blue light bulbs in your home’s light fixtures or lamps in the winter. Warming up your lighting to look like warm candlelight is the name of the game.

Outdoor lighting is important to expand the view from your home at night. Replace any burned-out exterior landscaping bulbs and clean solar lights to prepare for winter. String Edison bulbs or white Christmas lights in your trees for extra outdoor lighting. Battery-operated candles are also terrific in lanterns by your front door or outdoor seating areas. Make sure they are covered or brought inside when the rain starts.

Bring in a chunky knit throw for your sofa in neutral colors to add warmth, texture and style to any room. Faux fur throw blankets are still on trend but in lighter colors this year (ditch the orange and black cheetah print) and go for snow leopard, white fox or faux shearling.

Bundle up and enjoy the season!

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PASSION, PURSUITS, AND FARMERS MARKET WAFFLES

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hortly after my husband, Bob, and I moved to Sandpoint, we were cruising over the Long Bridge, and I noticed something unusual happening in the water. People—a lot of people—were swimming along the bridge. I asked around, and as a longtime scuba diver and recreational swimmer, excitedly added the Long Bridge Swim to my “Gonna do it!” list.

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Recently, I was facilitating a group session, and I asked everyone to tell us what they would do if they knew they would not fail. When it came around to me, I was reminded of the promise I made myself years ago, and I shared with the group that I was going to do the Long Bridge Swim next August.

What happens when competing passions try to steal our joy?

By Trish Buzzone, Thinking Partner Executive Director, The John Maxwell Team

up on the swim, so, forget the waffles; it’s rabbit food and water for you!

I could feel those joy-stealing messages building up inside me, and I put a stop to it quickly— cancel, cancel—I will enjoy this season and get back in swimming shape. I already know what to do: Move more, eat clean and healthy. So, that’s where I started.

I know how the ideas and messages we allow to play in our minds affect our attitudes and our outcomes. I know the steps that work for me, and I was ready to get over my doubts and fears. So, as soon as I felt those negative thoughts encroaching, I stopped that train and switched tracks: Get clear on what I want. Banish the Now, my dream had a date and a group of people confusion. Connect with a thinking partner. gracious enough to hold me accountable. That made it a goal. First step was to pour some energy Once I was clear on what I would achieve and the into my passion. The day of this year’s swim, I confusion was in my rearview, I reached out to cruised across the bridge and watched the people a joint mobility and wellness consultant who is in the water. I felt an intense longing to jump in helping me shift my thinking around food and that water and swim with them. I didn’t, because get more out of moving every day. As I’ve taken I knew it was not my time—not yet. I wouldn’t action toward growth, the doubts, frustrations have made it, because I’m not in the shape I need and fears that come with a deprivation mindset to be to swim 1.75 miles. Instead, I channeled are being pushed out by passion and enthusiasm. that longing into the energy that is motivating I have a clear goal, someone to challenge and inspire me, and I’m excited to celebrate me to prepare for next year. every milestone.

That preparation includes committing to moving my body every day, to increase my strength, What about you? What are you struggling with? flexibility and cardiovascular fitness, and it What messages are trying to steal your passion includes moderating my diet in order to be and stop your growth? And what messages are fitter and stronger. That last part is a tough one feeding your motivation and momentum? for me … especially this time of year. I love the fall and winter “holiday season” … all the feasts You can connect with Trish Buzzone at: and treats, parties and drinks. From October to TrishBuzzone.com, Facebook.com/groups/ January, everywhere we go, everywhere we turn, streamingleaders, LinkedIn.com/in/trishbuzzone. there are opportunities for excess: Rich, delicious entrees and apps, desserts, drinks … and those fabulous Farmers Market waffles. Crispy, sugary, huckleberry, whipped cream—so delicious! And, better still, we enjoy these delights surrounded by friends and family. That dynamic social aspect of holiday feasts brings me such joy.

And, yet, as I continued to think about the upcoming celebratory season, I could feel my goal of swimming the bridge next August crashing up against my desire to indulge in my love of celebrating good food in good company.

The longer I thought about it, the more I felt my joy slipping, as my self-talk grew more negative: If I indulge in one of these passions, I’ll have to give up the other. That deprivation mindset, intent on stealing my joy, tempted me to pit those passions against each other. It’s sacrifice one or the other, Trish. Can’t have both! You won’t give

BREATHABLE AND

BEAUTIFUL

W

e have all done it. We have all experienced those moments when a designer label or trendy design pulls us into purchasing it. However, looks can be deceiving. Although beautifully desirable on the shelf, within the store, wearing it on our bodies creates an entirely different experience.

Sound familiar?

We have all been subjected to this allure, only to find it not so alluring once on our bodies. Polyester jumpsuits transform into uncomfortable saunas in the summer. Those denim shorts that lengthened our legs in the dressing room apparently only know how to ride up the legs when in use. And let’s not get started on the material they are making underwear out of these days!

Thank goodness for options!

In today’s market, settling for polyester and other non-breathable fabrics is not an option— not a good one anyway. Multitudes of fabrics/ textiles, such as 100 percent cotton and bamboo, have been widely accessible for decades. Added to these are some less-common sources, which include pineapple leaves, seaweed and kombucha leather.

Another less-known textile—but most definitely an up-and-comer in the sustainable scene—is Tencel. Tencel has been developed through lyocell and modal fibers, derived directly from wood. These fibers, originally created by photosynthesis, are completely compostable and biodegradable, meaning they can fully revert back to nature, making them completely sustainable. (Many sustainable designers are using this now. Look for it on the label.)

Not only do these fabrics give back to the environment in the best of ways, but they also become beautiful and comfortable pieces of fashion on our bodies. These textiles, on the body, are like butter over the skin. Compared to the plastic counterparts mentioned above, wearing

Why sustainable works

By Jenny Wiglesworth

these new sustainable textiles is like coming out of a polyester clothing nightmare into a surreal sustainable dream.

With only one life to live, why waste it on wearing uncomfortable clothing? Those memories of “making it work” for fashion’s sake are no longer necessitated. Not only do we have sustainable fashion that feels good, but many designers have given us something, in style, to lush over and desire.

Let’s connect and help you find your perfect home!

We must all be familiar with the household sustainable designers like Eileen Fisher and Stella McCartney, and cannot be more thankful for how they paved the way. However, we also have some budding independents creating their own path, right here in the backyard of our very own Idaho.

One design group and company that must be mentioned is Craft and Lore. If we aren’t gawking over their daily new designs, we have them slung over our shoulders, in our wallets and/or around our waistlines. They make magic through leather with their timeless and impeccable purses, wallets and belts.

Another great is the dynamic duo behind Gerome Jewelry. Every design handcrafted, made with love and dynamically presented on the body, they leave us with something to talk about.

Whether it’s clothes, accessories or jewelry, sustainability breathes beautiful fashion. Why be uncomfortable when we can give back and feel even more beautiful? When we choose sustainable textiles, the design naturally gives back to the world, and through our curated passions, to our closets and style.

Jenny Wiglesworth is a fashion stylist and blogger of LiveableMe, her sustainable, stylish online boutique, bringing the “Why to What we Wear.”

For more on sustainable fashion and livable style, check out her blog at LiveableMe.com.

SARAH MCCRACKEN LIFELONG COMMUNITY MEMBER, REALTOR

W W W. B L U E D O O R I D A H O . C O M sarah@bluedooridaho.com 208.651.3131

LICENSE #SP49246

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Sharing our Land THE PLIGHT OF WILDLIFE IN THE FACE OF POPULATION GROWTH

By Dr. Dawn Mehra

I

ncreasingly, humans are migrating from urban sprawl to our lovely Idaho panhandle with the intent of snuggling into nature. How many people on our planet are privileged enough to enjoy clean air, 360-degree vistas, singing birds, croaking frogs and the whistling wind through pine boughs—all from their own backyards? North Idahoans are lucky.

by deer, lifted and dropped by owls and hawks, and gnawed upon by weasels. On the other side, The Smithsonian Conservation Biology Institute and the U.S. Fish and Wildlife Service estimate that cats kill over 2.4 billion birds and 24 billion mammals each year in our country.

Domestic animals are a human creation and a human responsibility to control.

Who is in charge of wildlife in our country? Our local, state and federal government ultimately make wildlife management decisions. Rarely are they able to come to the rescue of injured or debilitated critters. What it comes down to: Each and every one of us is responsible. North Idaho Animal Hospital (and various other veterinary hospitals) donate precious time and material to injured wildlife as a gift to our community. Those that can recover are sent to various rehabilitation centers (which also operate solely on public donations), such as American Heritage Wildlife Foundation (AHWF) in Clark Fork, Idaho. Without our wild species, we would all suffer greatly, because as you know, our survival is linked not only with each other but with our planet—the air, the sea, the land and all creatures. If we destroy our resource base, we destroy ourselves.

In Coeur d’Alene, one can view construction projects in every direction.

It’s exciting and distressing at the same time. New homes for people are a good thing, however, are we too preoccupied with the cost of lumber to incorporate the preservation of wildlife habitat into our neighborhood projects? I challenge developers, land and homeowners to think outside the box. I share my ideas for sustaining an interconnected world below, each of which stem from my old days as a wildlife biologist and my current veterinary perspective. I know we can and should do even more; feel free to add to this list and be a part of the solution!

Humans have been encroaching on critical wildlife habitats for hundreds of years. Oftentimes, the excitement of seeing the first bear, moose or deer in the neighborhood clouds the fact that the boundaries of our domestic animals overlap with those of the wild creatures. When moose migrate into someone’s favorite hedge, homeowners forget that those critters were actually munching downtown long before the new landscape was constructed. When a coyote furtively stalks their chickens or attempts to “engage” their pooch, consider it a mere act of mammalian instinct— nothing personal. My message is that when one lives on the “edge,” one must be content to share.

Interesting fact from AHWF: 90 percent of all wild animals brought in for rehabilitation are directly related to a human cause! Tree trimming in the spring (nesting season), window collisions, domestic animal attacks, fishing line entanglement/ingestion, poisoning with lead, insecticides, herbicides, habitat alteration, fragmentation, destruction, the list goes on. Limiting the interactions between family pets and public wildlife is not simply safer for the pets but also responsible toward wildlife. We treat countless injured dogs and cats who are stomped by moose, skewered

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It’s a fact that our local economy thrives on new folks moving here.

Careless, inconsiderate planning and zoning threatens those very aspects which were attractive to our new residents in the first place. Sharing this beautiful piece of the planet with the species that evolved here does take an active and informed effort—however, the benefits are immense, and success is critical.

Share Our Land with Wildlife: How To • City projects: keep wildlife nesting and feeding sites in mind during cleanup • City planners: avoid sprawl; build our city up, not out • Drought and fire readiness: drought-resistant yard and property border • Considerate construction: wetland, water edge, and tree preservation and seasonal limbing • Backyard conservation resource: tips on ponds, terracing, wetlands, tree planting and more (NRCS.USDA.gov/wps/ portal/nrcs/detail) • Responsible wastewater management: get a permit • Eliminate roadside herbicide • Stop using nicotinoid insecticides (bee protection)

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In Appreciation of Wine T H E N O R T H I D A H O E N O L O G I C A L S O C I E T Y G AT H E R S M O N T H LY T O E N J O Y G O O D W I N E

By Taylor Shillam

A

nonprofit organization dedicated to the knowledge, appreciation and enjoyment of wine sounds almost too good to be true. However, it does in fact exist—it’s even close to home.

That organization is the North Idaho Enological Society (NIES), a valuable resource for all things related to appreciating wine and sipping it locally.

“NIES members are a diverse group ranging in age, background and occupation,” shared Patti Leach, NIES secretary. Their tastings accommodate every type of wine connoisseur, from novice to experienced. “NIES tastings are social as well as educational, usually focused on tasting, comparing, evaluating and learning about different wines.”

From October through April, the NIES holds tastings on the third Friday of every month at Coeur d’Alene’s Lake City Center. Each tasting is founded on a theme and features a guest speaker from the wine industry.

The tastings are generally built around a theme and feature multiple wines chosen by the guest speaker, usually a winemaker or wine industry spokesperson.

“In the past, NIES has featured Mercer Family Vineyards of Washington, Antinori Wine Estates of Italy, Willamette Valley Vineyards of Oregon,

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and many more,” Leach said. The tastings are always paired with gourmet cheese, crackers, and other foods to cleanse the palate.

Aside from the monthly tastings, the NIES holds a selection of special events throughout the year, including the annual Holiday Extravaganza in December, that presents a variety of champagne and wines with catered hors d’oeuvres, live music and a wine bottle exchange.

To end their season in May, the organization hosts a winemaker’s dinner at the Hayden Lake Country Club, where local chefs showcase their talent in an elegant five-course dinner accompanied by highend wines at each course. “The winemaker from the featured winery enlightens the attendees with information regarding the wines guests are drinking,” Leach described.

A great opportunity to sip, share and connect with friends old and new, the NIES’ monthly tastings begin on the third Friday of this month.

The first wine is poured at 7:15pm, with the tasting officially kicking off at 7:30pm. Reservations are required to attend.

“NIES is always looking for new members,” Leach said. If you’re looking for a group that celebrates the appreciation and enjoyment of wine, learn more about the NIES at NorthIdahoWineSociety.com or Facebook.com/enologicalsociety.

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The Artistry of Winemaking From the label to the glass

By Jillian Chandler

A

s their 20th year quickly approaches, Coeur d’Alene Cellars continues to be a family affair inspired by a shared passion for wine and art. Since introducing Coeur d’Alene Cellars to the community in 2002, the small, creative winery has continued to focus on the fine art of wine since day one, producing 3,000 cases of ultra-premium wines annually, made with finesse, nuance, balance and character. “Our winery is focused on the artistic element of winemaking— from the label to the glass,” shares Kimber Gates, who owns the winery alongside her mother, Sarah Gates, and father, Dr. Charlie Gates.

A passion for wine was ignited in Kimber years before Coeur d’Alene Cellars was born. Kimber was inspired to pursue the art of winemaking during her time spent in the Burgundy region of France. After graduating from Whitman College in Walla Walla, Washington, she worked at Waterbrook Winery before receiving her MBA from Washington State University. It was then that she decided to make her way back to her hometown of Coeur d’Alene to start a winery, which had always been a dream of hers.

“The people are definitely the most rewarding part of the winery. We have such a great team of people working here—we feel like family,” affirms Kimber. “Our wine club has grown to over 500 members, and these wine aficionados love to have a good time! It is rewarding to make wine with such a special group of people—but it is even more rewarding to share it with our amazing customers.”

The grapes are sourced from some of the best vineyards in Washington state, from which Coeur d’Alene Cellars carefully crafts the highest quality wines through attention to detail each step of the way.

The art of the winemaking is complemented and reflected by the art found on the label of each Coeur d’Alene Cellars wine bottle. Sarah, who has been painting watercolors for 40 years, is the woman behind the artwork that graces the labels of each different wine.

After nearly two decades, Kimber continues to be in awe of the dedication, love and support of her team at Coeur d’Alene Cellars. “I attribute the success of this winery to the winery staff,” she gleams. “We are like family, and we treat each other with respect while also having a fun time—even during those stressful moments.”

And then there’s the generous community, who never ceases to amaze her.

The entire Gates family are proud to call Coeur d’Alene home and to be a part of this special community. Not only are they passionate about fine wine and sharing it with their North Idaho friends, but Kimber and dad Charlie are heavily involved in Rotary. “Many of our local business leaders are members of Rotary—and many of them enjoy wine,” smiles Kimber.

“Combining community service with wine appreciation has resulted in a nice blend.”

COEUR D’ALENE CELLARS 3890 North Schreiber Way Coeur d’Alene, Idaho 83815 208.664.2336 CdACellars.com

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Rotary is a service organization helping to improve lives through supporting education, ending homelessness, providing meals and companionship to the elderly, funding youth camps, and more. In 2022, as Kimber shares, the Rotary Club of Coeur d’Alene will be celebrating 100 years, and to celebrate, the Rotary Club and the City of Coeur d’Alene have partnered in acquiring and designing a park downtown, on the corner of Second Street and Sherman Avenue—be ready to celebrate the unveiling of the new park

next June! And come 2023-2024, Kimber is honored to become Rotary District Governor for District 5080, which serves Eastern Washington, Northern Idaho and Southern British Columbia! “District 5080 has over 2,000 Rotarians, all contributing time and energy to improve their communities,” says Kimber. “Here in Coeur d’Alene, the Rotary Clubs offer thousands of dollars in local grants every year.”

For the past 11 years, Coeur d’Alene Cellars has also partnered with North Idaho College as the wine sponsor for NIC’s annual Bon Appétit fundraiser. A fundraiser that pairs four courses with four different wines while raising funds for the North Idaho College Foundation, Kimber and her team feel honored to be a part of this special fundraising event each year.

With love for the art of wine paired with a passion to supporting their community, raise a glass to Coeur d’Alene Cellars.

“The people are definitely the most rewarding part of the winery. … It is rewarding to make wine with such a special group of people—but it is even more rewarding to share it with our amazing customers.”

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The Life of a Coach

F O R M E R LC H S S TA N D O U T M A K E S B I G M O V E

BY COLIN ANDERSON

T

hose who followed Katie Baker’s career at Lake City High School remember one of the most dominant girls’ basketball players North Idaho has ever seen. A league MVP and three-time Gatorade National Player of the Year for the state of Idaho, Katie found her college fit at The University of Montana despite offers from several other Power Five conference schools. Her success continued in college as the Grizzlies’ leading scorer and rebounder most nights, and her statistics at Montana rank among the all-time program greats. She played professionally for a year overseas before deciding to come home to figure out the next chapter in her life.

Katie applied and was accepted to an advanced nursing program at Montana State University, but the itch to continue being involved in the game she loved just wouldn’t go away. Instead of pursuing a new career, she decided to give coaching a whirl and took an opportunity to get her foot in the door. “I moved to Colorado to coach at The University of Colorado-Colorado Springs for $8,000,” Katie recalled. Going from winning and well-respected programs to a small program with a small following, and needing to work a full time job on top of coaching to make ends meet, was a gut check for Katie. While that first year was bumpy, she realized that basketball was indeed her calling, and she began to search for other opportunities to further her experience. “I was emailing literally every program in the nation, ‘I’ll be your intern, your water girl, whatever you need,’” she said.

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She got plenty of nos and a lot of “Yes, but we can’t pay you” responses.

Eventually, Wisconsin reached out to her and offered her a full-time graduate assistant position. Katie spent a year seeing how a Big 10 program operated and was gearing up for another season when, like it often does in college athletics, the head coach was fired along with the rest of the staff. Because of all the contacts she’d previously made and reaching out to so many programs in her search for an opportunity, the next one didn’t take long to come in. “I was folding T-shirts at the arena basement when I got a text from Oregon State University, who had just been to the Final Four, and they wanted to interview me. It was crazy,” she recalled.

Katie remembers being grilled during the interview process and not having an answer to many of the questions. Still, she maintained her confidence that she could have a positive impact on the already successful program. “I told them ‘You need me. I’m going to be really good.’ And they ultimately gave me the job,” said Katie.

After five seasons at OSU, Katie (Baker) Faulkner now begins a new chapter of her coaching career at the University of Washington. She’s a full-time assistant coach and also the recruiting coordinator for a Husky program looking to return to prominence. While she was in a good spot with the Beavers, the Husky program offers her opportunities to expand her coaching knowledge and experience new perspectives. “I needed to

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see what was next and grow myself. This will be the first time in my career that I’ve ever coached with or played under a female coach, so I’m excited about that as well.”

Her role as a recruiter has been one of her primary focuses at each stop, but she’s been given the title formally at Washington.

While there is a level of talent that has to be there, she is looking for several other factors when finding the next waves of Husky players.

“You’ll need selflessness, to be ready for a four-year commitment of excellence, have extremely high character, as well as humility and accountability.”

As far as her coaching style, she’s one who wants to be demanding but not demeaning.

She credits her high school coaches Darren 36

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Taylor and Royce Johnson for pushing her and showing her how to practice with energy, push teammates, but also respect the competition and each other. “I want to be professional and push my team but in a way that each player still feels value,” she explained.

Now married, Katie is excited to remain in the Northwest and near the area where she grew up. Her parents still live in Coeur d’Alene, her mom a teacher, and her father the director of Camp Lutherhaven. “We get back two to three times a year,” said Katie. “Growing up here (Coeur d’Alene), you really don’t appreciate it, but it really is a jewel.”

Katie and her husband will also be welcoming their first child later this month. “I get to learn to balance being a mom, wife and coach, so I’m definitely still growing as a person.”

Like many athletes, Katie found plenty of success as a player, but when playing days are over, instant success wasn’t handed to her, and she had to continue to work for it. “For any job, you have to be willing to go anywhere and own your personal development. Learn to be humble and be willing enough to swallow your pride and take the opportunity.”

As Katie prepares for her first season with the program, she is ready to put her own stamp on it and have an impact on many young lives. “I love winning games and making a splash, but ultimately success in the long run is not just winning, it’s culture. Relationships are the foundation of coaching.”

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IN FOC ON STAGE IN THE INLAND NORTHWEST LOCAL PRODUCTIONS TO LOOK FORWARD TO THIS SEASON

BY TAYLOR SHILLAM

T

he theater arts are alive this fall across North Idaho and Eastern Washington.

This season, date nights, family outings and holiday celebrations will call for quality entertainment, and our area’s theaters are here to deliver. From local productions to shows straight from Broadway, a lineup of quality productions is just a short drive away, starting this month and continuing through the end of the year.

home. The Spongebob Musical will kick off Friday, October 15, at 7:30pm, and continue through October 24, including matinee showings on weekend afternoons at 2pm.

The show will feature a long list of acclaimed songs from the original Broadway production.

Seating selections will include premium, preferred and standard, with senior and military discounts available.

reputation for creating magic for all ages.

Through dance, choreography, classic Christmas songs and a grand Nativity conclusion, the production keeps the spirit of Christmas alive throughout. Catch Traditions of Christmas at the KROC Center Friday, December 10, through Wednesday, December 22, with adult, child and senior/military tickets available. This holiday experience is designed for the entire family!

Don’t miss these highly anticipated shows taking Inland Northwest stages this season!

In November, everyone’s favorite holiday curmudgeon Ebenezer Scrooge takes the stage at the KROC Center in a production of the Charles Dickens’ classic tale. The show will run Friday, November 12, through Sunday, November 21, with a variety of showtimes providing ample opportunity to enjoy this seasonal staple.

A full event schedule, additional production details, and ticket sales are available online at KROCCdA.org.

Seasonal Fun at the KROC Center Coeur d’Alene’s KROC Center offers a selection of family friendly theater entertainment this season, beginning with this month’s production of the Spongebob Musical. The musical follows Nickelodeon’s beloved characters of Bikini Bottom as they fight to save their undersea

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The KROC’s seasonal productions will conclude with Traditions of Christmas, the Radio City Music Hall-style show that has garnered a

Spokane Stage Reading: An Aviary for the Birds of Sadness On Thursday, October 14, the Spokane Playwrights Laboratory will present its inaugural staged reading, this year featuring An Aviary for the Birds of Sadness. The full-length play by

US Tristen Canfield is described by the organization as “a found family story about a group of friends who must band together to take care of one of their own during her darkest days.” The show is deemed inappropriate for audience members aged 13 and younger, as it delves honestly into the realm of mental health.

The Spokane Playwrights Laboratory is Spokane’s designated new script development company, acting as a resource for playwrights to provide chances to workshop their unfinished drafts into complete production-ready scripts.

The show will be held at 304 West Pacific Avenue, with doors opening at 6:30pm and the workshop performance beginning at 7:30pm.

Admission is free, with donations appreciated.

The event will be followed by the opportunity to engage in a live “talk back” session with Canfield in a bar setting.

STCU Best of Broadway Broadway Spokane is back to downtown’s First Interstate Center of the Arts, with a full lineup of productions on the way and rescheduled from 2020! This month, catch Andrew Lloyd Weber’s iconic production, CATS, as it takes the stage October 19 through 23.

Next month, look for Mean Girls coming direct from Broadway as the rock musical version of Tina Fey’s popular comedy. Mean Girls takes the stage from November 23 through 27, bringing a highly praised adaptation to the stage.

November also presents the chance to start the holiday season early with A Christmas Carol. A Christmas Carol hits the stage for just two days, November 12 and 13, as a new interpretation of Charles Dickens’ classic tale. Emmy winner Bradley Whitford of “The Handmaid’s Tale” stars

as Ebenezer Scrooge, and 12 classic Christmas carols are featured, including “Joy to the World” and “Silent Night,” creating a magical holiday experience not to miss!

Broadway Spokane has become an integral part of Inland Northwest culture, and its return is highly anticipated.

“We’re thrilled to welcome Broadway entertainment back to the Inland Northwest. It’s going to be a big season full of memorable shows that bring back the excitement and joy we’ve all missed over the past year,” shared Justin Kobluk, WestCoast Entertainment president. “We’re so glad to be able to share the unique experience of live entertainment again.”

The First Interstate Center for the Arts has become downtown Spokane’s premier location for Broadway engagements and cultural events,

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seating 2,600 and holding ample space for spectacular productions. Complete information on venue protocols, production details and ticketing for all upcoming STCU Best of Broadway productions are available online at BroadwaySpokane.com.

Bye Bye Birdie presented by Out of the Shadows Theater Out of the Shadows Theater exclusively casts actors with disabilities, so that their abilities can take the spotlight on stage. Since 2016, the theater has sold out multiple productions to stellar audience reviews. Every role in its productions is played by an actor with a disability or special needs, from cognitive to physical disabilities, who is accompanied by a shadow actor onstage. Shadow actors provide coaching, reassurance and support to their actors throughout the production.

This fall, Out of the Shadows takes the stage

at the KROC with Bye Bye Birdie, the most comedy-oriented production they’ve scheduled yet. The show will take the stage for five shows, after much behind-the-scenes preparation to make the shows as safe and successful as possible. Out of the Shadows’ production of Bye Bye Birdie will hit the KROC Center stage across two weekends: October 29 through 31 and November 4 and 5. The October 31 show will be a 2pm matinee showing, with the other shows scheduled for 7:30pm. Full details and ticket information can be found at OutoftheShadowsTheater.com.

Panida Theater’s Banff Virtual Mountain Film Festival Sandpoint’s historic Panida Theater is offering access to the Banff Mountain Virtual Film Festival this month for the chance to enjoy epic mountain views from the comfort of your own home. Several options are available for viewing, including the choice of two programs to buy

separately, as a bundle, or as a gift. Each film within the festival is new and current for 2021, and 100 percent of the net proceeds from ticket sales will go toward supporting the beloved Panida Theater. “Enjoy the show and keep the Panida marquee lights burning bright,” the theater encourages. Streaming access is available through October 24 at Panida.org.

The Inland Northwest theater scene presents a lot to look forward to in the coming weeks.

Whether you’re seeking a large-scale, in-person production, a quieter, more intimate reading, or a virtual experience from the comfort of your own home, look to our local venues to take care of your entertainment needs from now through the holidays.

Theater has returned to the Inland Northwest, ready for your enjoyment and grateful for your support. Be sure to include local productions in your entertainment plans this season!

From local productions to shows straight from Broadway, a lineup of quality productions is just a short drive away, starting this month and continuing through the end of the year.

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POOL WORLD IS DONATING $100 PER SPA SOLD IN OCTOBER TO

EVERY WOMAN CAN FOR BREAST CANCER AWARENESS.

By supporting the people and local organizations in Spokane and Coeur d’Alene, we can all help strengthen our community. That’s why in honor of breast cancer awareness month, for every refundable deposit placed on a hot tub the entire month of October, Pool World will donate $100 to Every Woman Can! Every Woman Can is a grassroots local charity that serves women in our region with support and medical assistance to fight cancer.

Together we can make a difference and make sure no one fights alone!

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Your Tasting Adventure Awaits Local brewery provides one-of-a-kind experience

By Jillian Chandler

A

midst the COVID shutdown, Kirk Chaffin and Jeanine Raymond were preparing to unveil their new Coeur d’Alene business, Trails End Brewery, opening the doors to the community in April of 2020. “We celebrated our one-year anniversary this year. We felt the feeling of triumph, appreciation to the community and so much pride in our team for sticking with us through it!” smiles Jeanine. “The community just embraced us as soon as we opened the doors and haven’t stopped!”

Kirk, a local business owner and avid homebrewer for many years, paired with Jeanine’s love for the outdoors, resulted in many of their adventures ending with a Google search of “breweries near me.” A love of quality beer combined with a passion for the outdoors began to emerge into a business idea. “We wanted to create a place where everyone can go after an adventure to share their stories over great craft beer, great craft food, and friends to share it with!” shares Kirk.

The 10 BBL Brewery focuses on flavor and brewing technique for their craft brews. With 12 years of professional brewing experience, Head Brewer Danny Borgstrom brews beers to the German Purity Standard.

Top-selling craft brews at Trails End include their “Creek Hoppin’ IPA” Westcoast IPA, “Scenic By-Way” Juicy IPA and their “Alpine Haze” Hazy IPA. The brewery also offers a wide variety of hard-to-find beers and historical styles such as Altbier, Kellerbier, Porter, Stout, Pilsner, Hefeweizen, and rotating seasonal beers. In addition, Danny keeps up on the demand of the very popular house-made Root Beer and Ginger Ale. (If you’re looking for some great beer to serve at your next party, kegs are available, and you can choose from 10 styles of Trails End craft beer, along with root beer and ginger ale.)

To complement the cold brews, guests will find specialty craft pizzas, utilizing their Woodstone Brick Oven, like the Benedict Pizza with house-made chipotle hollandaise sauce with an easy egg, or their classic Trails End Pizza with three meats and veggies. The dough is made daily with a “secret” ingredient that gives the crust a flavorful finish. The kitchen, spearheaded by Chef Vance Allen, makes its own original sauces, such as the TE Red Sauce, Avocado Chipotle Crème and Garlic Parmesan Ranch. Their pulled pork is slow cooked using a Traeger. Patrons can’t get enough of the popular house-made Beer Cheese, made with Trails End’s “Right as Rain” Golden Ale, served with homemade Pretzel Bites and Pulled Pork Nachos.

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As you dine and imbibe, be sure to take in the “outdoor” experience.

Each handmade table features a map section of the Pacific Northwest with corresponding breweries—the owners’ favorites. “We love watching people share their hiking or outdoor adventures of that area and the breweries they visited after!” says Jeanine. Guests can also enjoy the outdoor-themed shows such as hiking and extreme backpacking, allowing them “to feel the outdoors and strike up new conversations of adventures.”

356 West Bosanko Avenue Coeur d’Alene, Idaho 83815 208.292.4013 TrailsEndBrewery.com

Upstairs you’ll find 10 more taps, shuffleboard and darts. This space is available for private events or overflow on busy nights. Trails End is family friendly, offering a small “kids korner” while the parents enjoy a pint after dinner.

COEUR D’ALENE LIVING LOCAL

Kirk and Jeanine have been overwhelmed with gratitude with how their vision has been embraced by the community. “Sometimes we will stand upstairs and just listen to the laughter fill the building. It is emotional to hear such happiness in an environment you created,” shares Jeanine. The pair knows they couldn’t do what they do without their incredible team. From the front of the house to the back, they all play an important part in the Trails End vibe. They are more than employees—they are family.

The business owners find being a part of the brewery community truly rewarding and filled with camaraderie. They pour at fundraising events together, frequent each other’s breweries, collaborate with one another. “Craft beer enthusiasts are a different people,” affirms Jeanine.

As Trail End Brewery continues to grow, keep an eye out for their brews at your favorite places around town, such as Midtown Bluebird, Northwest Taps, Bier Haus, Blue Shell, Bardenay and at the Coeur d’Alene Resort Gift Shop.

Trails End Brewery will be kicking off the fall season with an Oktoberfest party on October 9, which will feature live music, German brats, pretzels, beer steins, and the release of their Festbier under the tent. To stay up to date on future events, such as beer release parties, food and beer pairings, and community events, follow them on social media.

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athletes of the

BY COLIN ANDERSON

Month

HANNAH STODDARD SENIOR

Lake City High School

“I

have always loved the gym. There’s something about it that just makes me never want to stop playing,” said Lake City High School Senior Hannah Stoddard.

some of the personal competitive aspects that she enjoys most. “When it’s a close set and you can feel the adrenaline, knowing that you are going to do everything you can to make a good play on the ball, there is no better feeling. Or when your team works really hard for a play and it’s a long rally, and we end up getting the point. Or when you get a kill and your team just surrounds you with joy,” she said.

One of the newest members to the Gonzaga family, Hannah will settle into college next fall balancing her athletic commitments with While Hannah has excelled at several sports including basketball, maintaining her high academic expectations as well. She has interests in softball, and track and field, it’s volleyball that continues to bring her the the fields of architecture or engineering, but her experiences in sports most joy—and will for many years to come as well. “I recently verbally have sparked interest in athletic training as well. “I have always enjoyed committed to play volleyball at Gonzaga working with my hands, which stemmed from working University and will officially sign in in construction with my dad for several years. The November; I couldn’t be more excited,” architect’s interest also came from that job, because I “Things can be taken away she explained. am always around numbers at the jobsite.”

from you in a flash. So

Hannah began her high school career in Hannah is enjoying her final year at Lake City and as a practice and play like it is Lewiston. The family moved up to Coeur high school athlete. She’ll soon move up to a whole new d’Alene just prior to her sophomore year. set of challenges at the collegiate level and will be ready your last, because it very She admits she was nervous making the for what life throws at her thanks to the challenges she’s move, meeting new people and playing faced on the playing field. She cherishes every moment well could be.” for a new team, but is thankful for the knowing that someday it will all come to an end. warm welcome she received at Lake City. “I made friends extremely fast and “A life lesson that I have learned playing sports is to thrived at Lake City from then on. I played volleyball, basketball and ran never take anything for granted. With COVID the past couple of years, track that year and had a blast.” it has really opened up my eyes that things can be taken away from you in a flash. So practice and play like it is your last, because it very While Hannah recognizes the team aspect of her favorite sport, it’s also well could be.”

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BROUGHT TO YOU BY

JAXSON WASHINGTON SENIOR

Lake City High School

T

will move to the wrestling mat, where he’s qualified for the state tournament in each of the past three years. Despite battling illnesses and injuries as well as having to drop 35 pounds in just six weeks to wrestle at a different weight class, Jaxson has reached his goal of the state tournament and looks to do so once again this winter.

he Coeur d’Alene Vikings football program is year in and year out one of the top high school programs in the state. As any football observer will tell you, a big part of the success of the team He is still weighing his options but wants starts up front with both the offensive to continue to play football at the collegiate and defensive lines. This football season level after graduation. He continues to you’ll find senior work hard in the Jaxson Washington classroom as well, “The things I enjoy the manning the line landing on the on both sides of academic Honor most about sports is the the ball, helping Roll throughout any way he can to most of his time competition, being part get his team back at Coeur d’Alene of something bigger to state and bring High. He’d like to a championship pursue a degree than yourself, and the back to Coeur in business or d’Alene. construction brotherhood created management and within a team.”

Jaxson’s play has can see himself been recognized following in the past couple of seasons, earning Inland his family’s footsteps. “I want to own a Empire All-League awards for his offensive construction company in town because my line play during his sophomore and junior dad used to do it and it is something that I years. He was chosen as a pre-season All- would really like to do,” he explained.

State player on both O-line and D-line for his final season as a Viking. Striving to be better Whether it’s on the field, in the weight each season is one of the characteristics room, the classroom, or anything else he that have helped him achieve many goals puts his mind to, Jaxson knows you have to along the way. “The things I enjoy the most put in the work to get the results you want. about sports is the competition, being part of something bigger than yourself, and the “One of the most important life lessons I brotherhood created within a team,” he said. have learned from sports is that it doesn’t matter how much of a stud you are if you Once football season is complete, Jaxson don’t work hard.”

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CDA on Ice Downtown’s coolest new spot opens this month in the form of a pop-up ice skating rink

BY TAYLOR SHILLAM

E

veryone is welcome at CDA on Ice. That message is clear as Coeur d’Alene’s new pop-up ice rink prepares for its grand opening at the end of the month in downtown’s McEuen Park. The picturesque rink promises to bring unique opportunities to connect with friends and loved ones this holiday season, while taking in views of Tubbs Hill and the Coeur d’Alene Resort.

“Imagine twinkling lights, fire pits, igloos and loaded hot cocoa,” the rink’s online blog describes. “This outdoor ice rink will deliver memories to last a lifetime.”

CDA on Ice is brought to Coeur d’Alene by the Murray family: Andrea and Jerome Murray, and their daughters Addison, Ally and Ashlyn.

“We were both born and raised in the Pacific Northwest,” shared Andrea.

“We knew when we moved back up here four years ago, we wanted to bring the magic of an outdoor holiday ice rink to Coeur d’Alene. McEuen Park is the perfect location. Our downtown is a vibrant, fun spot and has preserved a small-town feel.”

When it comes to owning and operating a pop-up ice rink, the Murray family are certainly not beginners. They owned and operated Modesto

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on Ice in Modesto, California, for five memorable seasons before moving back to the Pacific Northwest.

“More than 1,000 happy skaters filled the ice most days at Modesto Ice,” their blog reads, with that attendance largely thanks to their family involvement in rink’s daily operations. They remained dedicated to providing a magical customer experience, with a contagious joy that inspired lifelong connections.

The Murrays shared their gratitude for the relationships made, not only with skaters and visitors, but long-term relationships made with employees.

“We’re a family run business. And for us the rink is about family, friends and connection,” Andrea said. “We’re so excited to meet the families here and give them an opportunity to make holiday memories with their loved ones each season.”

The Murrays look forward to their Coeur d’Alene rink becoming a reality this season, especially after a year-long delay brought on by the pandemic.

Plans for the rink were originally proposed in the winter of 2019. “The City of Coeur d’Alene Parks and Recreation Department was enthused

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from the moment we approached them with plans for the rink,” Andrea said. The Coeur d’Alene City Council then unanimously approved their rink plans in the spring of 2020.

That enthusiasm was put on hold with the onset of COVID-19, prompting the difficult decision to postpone the rink’s forecasted opening of the winter of 2020. Still, when the Murrays approached the Parks and Recreation Department, City Commissioners and Coeur d’Alene City Council for a second time in the spring of 2021, they were once again unanimously and enthusiastically received.

Now, with new plans to open on Saturday, October 30, the Murrays look forward to bringing a unique pop-up skating experience and community gathering place to Coeur d’Alene for the holidays.

The CDA on Ice experience will include a Skate Shed, Snack Shack sponsored by local favorite Wake Up Call, and a designated party space.

The “artfully decorated” party space will feature a mix of urban and rustic décor, providing a beautiful gathering space to take a break and enjoy a snack or beverage. Private ice bookings, events and celebrations will be welcomed to reserve throughout the season.

The open-air rink, set to be located in front of the McEuen Park Pavilion, 48

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will be lined with lights and provide views of Tubbs Hill, Lake Coeur d’Alene and the Coeur d’Alene Resort, promising the ultimate festive experience—especially when the famous Resort holiday lights make their appearance.

There will also be a fire pit, patio heater and three cozy private igloos available by reservation with space to seat up to eight guests.

Each admission ticket will grant guests a skate rental and 90-minute skating session, with sessions running throughout the day and 15-minute breaks between each. The CDA on Ice team re-sharpens their skates after every 15 to 20 minutes of ice time to remove deformities and ensure their rentals stay in mint condition.

Guests who bring their own skates will receive $2 off their skate session, and lockers will be available free of charge for storing additional items.

Spectators are welcome to accompany paid skaters for free to snap photos, grab a warm beverage from the Snack Shack, and enjoy the festive, community-focused atmosphere.

Weather permitting, CDA on Ice will be open daily from October 30 through Sunday, January 2. While the day-to-day schedule will vary, taking into account the holiday breaks and scheduling of Coeur d’Alene

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schools, the rink’s holiday and weekend hours of operation will primarily be 10am to 10pm.

As the rink will be a few degrees cooler than outside temps, guests are encouraged to arrive in their warm winter gear—long socks, hats, gloves and warm coats are highly recommended!

Sponsorship opportunities are available for those interested in investing in a community experience. CDA on Ice’s community partners and sponsors include Wake Up Call, Heritage Health and Numerica Credit Union.

“Numerica chose to be the presenting sponsor of CDA on Ice because we saw this as an opportunity to bring joy and lasting memories to families in our community,” said Carla Cicero, president and CEO of Numerica.

“CDA on Ice strongly aligns with Numerica’s mission of enhancing lives, fulfilling dreams and building communities. The pop-up ice rink is bringing something new and fun that families can look forward to this holiday season.”

Numerica plans to join in the fun with CDA on Ice all season long, with volunteers bringing surprise giveaways to the community throughout the season.

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“On winter nights, CDA on Ice will be the social hub for date nights, family outings and company parties,” they shared. “Numerica looks forward to being a part of Coeur d’Alene’s newest gathering place. We are beyond excited to see people out on the ice for the first time.”

This winter, CDA on Ice promises to be the coolest place in town! Follow along on their Facebook, Instagram, TikTok profiles, blog and website at CDAonIce.com, as they post regular updates leading up to opening day.

Ticket sales are live on their website as of October 1, and will remain first come, first served.

The love poured into CDA on Ice by the Murray family is already tangible and will surely be apparent in every aspect of their new venture. “After moving to Coeur d’ Alene, we believed an ice-skating rink, where all are welcomed, was the missing piece to this beautiful area,” they shared on their Facebook page. Above all, they’re excited to see what CDA on Ice will bring to the community they love.

Andrea says one of the best things about ice skating is that it appeals to nearly every demographic. Whether you’re experienced on the ice, a firsttime skater, or somewhere in between, CDA on Ice is sure to brighten your fall and winter seasons with joyful family fun. Gather your loved ones and warm winter gear. See you on the ice!

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INBRE IMMERSING NIC STUDENTS IN BIOMEDICAL RESEARCH

By Maureen Dolan, North Idaho College

Cody Perez plans to apply to medical school next spring.

Molly Murphy has her sights set on becoming a trauma surgeon.

Hannah Griffin is working her way toward a medical career specializing in osteopathy.

These aspiring medical doctors are all North Idaho College students who recently participated in the Idaho INBRE (IDeA Network of Biomedical Research Excellence) program.

Idaho INBRE is a statewide scientific network of researchers and the state’s public higher education institutions, including NIC. The goal of this collaboration is to strengthen the capacity of biomedical research and education in Idaho while providing research opportunities for students.

“INBRE played a huge role in my success as a student,” said Perez, of Coeur d’Alene, who already has a bachelor’s degree in psychology and organizational sciences and is currently attending NIC to complete his pre-med requirements. “INBRE at NIC provided me with a platform to do research and explore scientific curiosity, and also immersed me with powerful networking opportunities that will help my personal and educational goals.”

Microbiology Professor and INBRE Coordinator Rhena Cooper helped establish INBRE at NIC in 2003. With a grant from the National Institutes of Health, a summer program was developed that connects NIC students with labs throughout North Idaho.

“NIC specializes in placing students in industry internships and with research professors at the University of Idaho,” Cooper said. “Each summer’s cohort is unique as they progress in both the skills necessary in science fields and professional development.”

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Perez’s internship was at a local winery where he used chemistry to monitor pH and free sulfur dioxide levels for his project “Inhibiting Biogenic Amine Precursors in Wine.” He presented his research at the annual, statewide Idaho INBRE conference in July and won first place in the Industry Intern category.

“The importance of this is to prevent the growth of spoilage bacteria as the wine ages,” Perez said.

Hannah Griffin, also from Coeur d’Alene, won first place in the Fast Pitch category at the INBRE conference with her research presentation “Retina Martial Arts,” which explained how the retina of the eye works.

“I wanted to personify it in an action-packed way that would resonate with the audience,” Griffin said. “For each step in the chain reaction of vision, I compared it with a step in a self-defense technique against a knife attack.”

Molly Murphy won first place in Undergraduate Research, Faculty Choice, with “Quantifying dopaminergic amacrine cells making stray dendritic synapses in the retina.”

Working with Dr. Peter Fuerst at the University of Idaho, Murphy assisted in conducting a study examining retina cells in mouse models for effects of two proteins made by genes related to Down syndrome.

“I was quantifying where a specific helper neuron in the retina made its connection in each of the models,” Murphy said. “This research is cool because it has huge human health implications for autism spectrum disorder.”

For more information about Idaho INBRE at NIC, visit Idaho INBRE (INBRE.UIdaho.edu/student-programs/industry-interns) and contact Rhena Cooper at trcooper@nic.edu.

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THE HEALTH BENEFITS OF WALKING Exercise both your physical and cognitive well-being

By Maya Nola, Occupational Therapy Student

T

he American Heart Association recommends that adults get at least 150 minutes of moderate-intensity aerobic activity each week, or 75 minutes of vigorous aerobic activity per week, ideally, spread out over the week. How we obtain these active minutes does not need to be complicated. A simple daily brisk walk can help to promote a healthier lifestyle.

According to the Mayo Clinic, benefits of walking include maintaining a healthy weight, preventing or managing various conditions, including heart disease, stroke, high blood pressure, cancer, and type 2 diabetes, improving cardiovascular fitness, strengthening your bones and muscles, improving muscle endurance, improving your balance and coordination, strengthening the immune system, and reducing stress and tension.

Along with all of these physical benefits, those who walk daily experience cognitive benefits as well including increased energy levels, improved mood, cognition, memory and sleep, fewer symptoms of depression and anxiety, and better quality of life.

Technique and Form When walking for fitness, it is important to consider technique and form to prevent injury and get the most out of your stride.

• Keep your head up: Look forward in front of you, not at the ground.

• Relax your neck, shoulders and back.

• Swing your arms freely with your elbows slightly bent.

• Slightly tighten your core muscles and keep your back straight and tall.

• Walk smoothly, rolling your foot from heel to toe with each step.

Building a Walking Routine • Start slow: You may choose to start with taking a quick five- to 10-minute walk during your lunch break. Once this becomes a comfortable routine, you can build to a 20-minute walk after work. Setting realistic goals for ourselves helps to set us up for success in the long run.

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A HEALTHY HALLOWEEN

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Halloween and all of its sugary goodness may be lurking just around the corner, but that doesn’t mean that you can’t incorporate healthy ingredients into your delightful and frightful goodies. Treat the kids to a platter of Halloween-inspired snacks like peeled cuties with a sliver of celery as the stem to create a pumpkin; banana, peeled and cut in half lengthwise, adding mini chocolate chips for the eyes and “O” mouth for a friendly ghost; a bowl of grapes for eyeballs. Healthy has never been more fun!

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BUILD A WALKING ROUTINE.

ALONG WITH ALL OF THESE PHYSICAL BENEFITS, THOSE WHO WALK DAILY EXPERIENCE COGNITIVE BENEFITS AS WELL. 56

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• Choose the right gear: Wear supportive shoes that have good arch support and thick, flexible soles to best support your feet and protect joints.

You also may choose to wear an activity tracker or pedometer to help track your progress over time.

• Select your course: Choose an outdoor course with a smooth, even surface. In the winter, you may choose to walk indoors in stores or use a treadmill to avoid icy roads.

• Prepare your body: Maintain a slower pace for the first and last five minutes of your walk to act as a “warm-up” and “cool-down.” It is also important to gently stretch after walking to keep muscles flexible and strong.

• Enjoy your walk: Listen to music or a podcast that you enjoy while walking.

If you’re enjoying yourself, it will be easier to build a routine. If you don’t like walking alone, try walking with a friend.

Having a walking buddy can help to hold you accountable.

Tips for Adding Walking into Your Day • Take the stairs instead of the elevator when possible.

• Walk to local stores instead of driving, or park further away from your destination.

• Take your dog (or a friend’s dog) for a walk.

• Get off public transport one stop earlier and walk the rest of your way.

• Walk with friends around town or join a walking club.

Resources: BetterHealth.vic.gov.au/health/ healthyliving/walking-for-good-health; MayoClinic.org/healthy-lifestyle/fitness/indepth/walking/art-20046261; Heart.org/en/ healthy-living/fitness/fitness-basics/aha-recsfor-physical-activity-in-adults

GINGER The benefits of this true superfood

BY JENNIFER MILLER OF THE WELLNESS BAR

W

ith fall officially here, there is more on the horizon than college football and changing leaves. Germs. I don’t need to remind you all the yuckies our kids bring home from school and sports. We all do our best to keep them at bay. I am a big believer in all the vitamins and supplements, drinking all the water, and doing my best to get a decent amount of sleep. Like many of you, as a busy parent, I don’t have time to get sick, so I’ll do whatever I can to up my immune system. I’ve been so lucky to work in an office that supplies me with daily ginger shots. The benefits of this spicy little root are many, and I won’t let a day go by now without a shot of ginger.

Ginger is a flowering plant that originated in Southeast Asia. It belongs to the Zingiberaceae family, which is closely related to turmeric and cardamom. While its flowers are a beautiful yellow leafy assortment, it’s the root that is most commonly used. Ginger comes in many forms, the most popular being fresh, dried, powdered or, my personal favorite, juiced. With a lightly spicy and unique taste and smell from its most important bioactive component, gingerol, it’s a popular spice as well as medicinal. Ginger has a long and deep history in traditional and alternative medicine. Its medicinal usage dates all the way back to more than 2,000 years ago in ancient China. Now its many benefits are backed by science.

Most commonly, ginger is used for all things stomach related. It is highly effective in reducing

the effects of nausea and vomiting. Most commonly it is prescribed to pregnant women as a safe cure or curb for morning sickness, and is also a favorite among travelers for motion sickness.

Even just holding ginger oil up to my nose during a bout of car sickness works wonders. Ginger is also prescribed to chemotherapy patients to help reduce its side effects. It’s also found to help ease the pain of menstrual cycles due to its anti-inflammatory properties.

Those anti-inflammatory and antioxidant properties are the key components in ginger’s immune-boosting properties. Ginger has been shown to help ward off germs (due to having antibacterial and antiviral properties), and stop the growth of E. coli and viruses like RSV. Adding ginger to your diet, or any other antiinflammatory food or drink, can help enhance your immune system. Adding in other key ingredients like lemon or honey can also help boost immune response.

My favorite way to get my daily dose of ginger is through a custom ginger shot ordered in bulk from the Wellness Bar. These types of shots are also available at most local health stores as well.

I also love to make ginger tea, especially during the chilly fall and winter months. Using grated or powdered ginger, I simply add hot water to honey, half of a fresh squeezed lemon, and a little turmeric on top for added benefits and flavor.

Stir it all up for a warm drink on these fall days.

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Emsella A NON-INVASIVE PROCEDURE TO HELP WITH URINARY INCONTINENCE

By Bri Williams, RN, BSN

N

early half of all women over 50 say they experience urinary incontinence, a problem that can range from a minor nuisance to a major life issue. Stress incontinence is when there is exerted pressure on the bladder causing leakage, which can be exacerbated by coughing, laughing, sneezing or exercising, and urge incontinence is the sudden, intense urge to urinate frequently. Individuals can struggle with one or the other, or a combination of both, and physiological changes in the pelvic floor muscles that occur after childbirth and during menopause can worsen symptoms.

Strengthening the muscles of the pelvic floor can help to alleviate symptoms and improve quality of life for individuals struggling with urinary incontinence.

Performing Kegel exercises, where you contract the pelvic floor muscles, is an effective practice for strengthening the muscles of the pelvic floor, and there is now a treatment option that can help you notice improvement quickly and regain your life back!

Read on to learn more about Emsella, a quick, easy and painless device that is helping thousands of women control their symptoms of urinary incontinence.

What is Emsella?

Emsella is an FDA-approved noninvasive treatment for urinary incontinence. It uses high-intensity focused electromagnetic technology (HIFEM) to stimulate muscle contractions in your entire pelvic floor—the layer of muscles stretched like a hammock below the bladder, uterus and bowels—and neuromuscular control. Strengthening your deep pelvic floor muscles can also help restore your bladder control.

This noninvasive treatment involves sitting fully clothed on the Emsella chair (sometimes called the “Kegel throne”) for about 30 minutes. The seat of the chair emits electromagnetic energy, which causes you to involuntarily contract your pelvic muscles 11,200 times in a single session. The contractions are painless but more powerful than regular Kegel exercises.

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How many Emsella treatments are required?

Emsella works best as a series of six sessions scheduled twice a week, with follow-up sessions every six to 12 months. Some patients see results after a single session, with improvements over time.

Is there any downtime with Emsella?

Emsella is a non-invasive procedure that requires no recovery time or any pretreatment preparation. There’s no downtime afterward.

What does Emsella feel like? Is it painful?

You will experience tingling and pelvic floor muscle contractions during the procedure. It is not painful or uncomfortable. You may resume daily activities immediately after your treatment.

How fast will I notice Emsella results?

You will notice improvements in incontinence after the first session. Many patients say they felt the best results after three to six sessions, though you may find that your symptoms get worse before they start to get better due to some initial pelvic floor muscle fatigue. A maintenance treatment is recommended every six months to maintain results.

How much does Emsella cost?

The cost varies between regions and practices; however, the national average is $1,375 for a series of six treatments. Because this is an elective procedure and not considered medically necessary, insurance does not cover it.

According to an independent third-party consumer review, over 95 percent of individuals who have performed a series of Emsella treatments report that it is worth it. If you or someone you know is struggling with urinary incontinence, this non-invasive procedure may be the solution. Talk with your provider to see if Emsella is right for you.

A LIFETIME OF LIVING Local woman survived two global pandemics

BY MARC STEWART, HERITAGE HEALTH

Velma Farlin isn’t an average centenarian.

At 105, she’s lived through two global pandemics, including surviving COVID-19 last year.

“She’s a remarkable woman,” says Dr. Anthony Rehil-Crest of Heritage Health. “She’s in good health, and her mental acuity is still very strong. Not many people can say they have lived through the Spanish flu of 1918 and the coronavirus pandemic.”

Velma credits God with keeping her alive.

“My time is in His hands,” she says. “The Lord helped me through COVID. He was with me and He told me He would be with me all the days of my life.”

Velma lived in her own home until she was 96.

Today, Velma lives in a local assisted living facility. Her room is decorated with pictures of her late husband, Clark, and her son Walter who lives in North Idaho. Velma was married to Clark for 58 years before he passed away.

“He was so good to me,” says Velma. “He always took care of me.”

She is an inspiration to those at the facility.

“Her unwavering faith, positive attitude and age make her very special,” says Tiffany Kugler, nurse practitioner with Heritage Health. “During her years at the assisted living facility, she has been a source of encouragement, strength and inspiration for other residents and staff.”

It’s why everyone was so concerned when she got COVID-19 a year ago.

Healthcare at Home

Healthcare that comes to you.

COVID-19 can be extremely dangerous for senior citizens and fatal for people with compromised immune systems and underlying health issues. Farlin says the virus made her tired, and it caused her sense of smell to vanish for a week or so.

“It wasn’t too bad,” she says. “My friends and family prayed for me.”

Velma, who is no longer able to walk, reads her family Bible daily. She says she has always focused on being physically and mentally active.

She keeps a positive outlook on life—no matter what life brings.

“Walking and riding a stationary bicycle was part of my routine until I couldn’t do it anymore,” she says. “They caused blisters on my feet, so I had to stop.”

Kugler checks in on Velma regularly.

“Velma’s warm smile always brightens my day,” shares Kugler. “She always tells me she loves me and thanks me for my care when I leave. She has touched so many hearts with her loving personality and eagerness to share her faith with everyone she comes into contact with. She is one of my favorite patients to care for.”

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STANDING TOGETHER WITH ITS

COMMUNITY UNITED WAY COLLABORATES TO BRING CHANGE

BY RACHEL KELLY

U

nited Way has a mission to improve lives. They do this by seeking out the un-touched or un-talked about problems, using hands-on experience and research-backed initiatives to solve them. While United Way is a global nonprofit that functions all over the world, this doesn’t stop them from being involved personally within their separate communities. United Way believes that “to live better we must live United.” Which means that they don’t shy from working with their neighbors to address common issues, to ensure the health, education and financial stability for everyone.

United Way’s worldwide mission is to “improve lives by mobilizing the caring power of communities around the world to advance the common good.” They do this by providing access to basic needs, such as food, shelter and financial stability. United Way also seeks to tackle transportation needs that inhibit access to those basic needs. Those resources additionally provide for health care and address domestic violence. The reach and scope of United Way as an international nonprofit is huge, but the focus is small. Funds and resources donated to a local United Way are distributed locally—to local organizations and local people. It’s no wonder then that

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the United Way in Northern Idaho and Pierce County have individual local relationships, initiatives and partnerships.

“Most people know United Way as a global organization. What most people don’t realize is that we are a network of smaller nonprofits,” says Mark Tucker, the executive director of United Way of North Idaho. This is especially important, because this means that United Way is operating according to local needs heard from local people and organizations. There are larger consistent methods that United Way in the Pacific Northwest uses as a whole to assess smaller community needs, such as ALICE. ALICE refers to the people within any community that are Asset Limited, Income Constrained, and Employed.

ALICE works as a snapshot that allows each individual United Way to assess its community needs and address systemic issues that contribute to any shortages.

“The great thing about a local structure with local volunteers is that we are able to identify and focus on our community’s greatest needs,” says Mark. The staff at this locality is relatively small, but their capacity for impact is increased through their partnerships. Through the ALICE system as reference, United Way in North Idaho has sought an understanding of

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their unique community needs. This is the first step in any United Way venture and is especially true in the counties of North Idaho. According to ALICE, 41 percent of those in these communities are struggling to make ends meet. Through their local partnerships, they seek real solutions. Using both ALICE and local connections, North Idaho has been able to identify their community's greatest unmet need and proactively tends to that need through working across sectors. Because their partnerships with local agencies and providers have brought about a greater understanding of how to approach the issue, United Way in North Idaho is in a unique position. Not only are they able to provide research, but they are also able to step in with funding.

Right now, North Idaho has identified childcare as a large unmet community need. Since childcare is the most expensive item in the budget for a family, it often is the barrier to getting parents back to work or working within the job that they prefer. “As we dug deeper into the issue, we realized that childcare workers are suffering themselves. Since teacher pay is so low, turnover is high, and lowering pay is not an option. With real estate having gone up dramatically, relocating for expansion is out of the question,” says Mark. What’s more, providing childcare benefits the community as a whole. Quality childcare prepares children for school readiness, which means that kindergartners are less likely to fall behind. Children who are not able to keep up in school, that do not receive the support they need, can often become delinquent. This, in turn, means that schools lose tax revenue. Loss of revenue, in turn, limits resources.

Even more urgently, providing quality childcare supports businesses. When parents have consistent, affordable childcare, both parents are able to go back to work. Without this drain on their income, they are able to use more of their income to prepare for their future, invest in savings and pay off debt. Employers consistently see childcare as the top reason for tardiness or missed work. With the current shift in the economy and workforce, employers are beginning to change the way that they see their employees. In turn, this affects how they do business. With the current scarcity of employees, employers are looking to invest into childcare. Providing childcare in North Idaho helps with recruitment and retention, as well as fills a community need.

Funds and resources donated to a local United Way are distributed locally—to local organizations and local people.

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To move out of the current childcare crisis, United Way of North Idaho approaches the problem using two strategies: funding and direct service programming.

Using the Community Care Fund, United Way funds nonprofits that are already doing phenomenal work in the community. Direct service programming is a straightforward approach to address the crisis, where United Way develops its own services to answer needs where no services may be available. Examples include the Ready! For Kindergarten, Bank on North Idaho Financial literacy training, and the Family Scholarship program. Of course, United Way also uses collaboration. The Child Care Committee developed through $100,000 in funds from United Way in North Idaho. This committee has developed relationships with childcare providers, municipalities, educators and business leaders. Everyone is working together, focused on ending the childcare crisis.

United Way in Pierce County just celebrated 100 hundred years of local service in their area. They are as historically a presence in the community as much as the theatres, train station and harbors.

Celebrations have commenced throughout this last year, beginning with a food drive and birthday party in May. The ending celebrations finished on September 21 with a free virtual rally. The centennial celebration was part of an $8 million centennial campaign series. Amanda Westbrook of the CityLine talk show hosted the celebrations in style, bringing participants back through the rich history of United Way and culminating in a look at what’s in store for the future. Participants were treated to a first look at the Centennial video, as well as given an opportunity to learn trivia and win prizes. The spotlight has been on United Way in Pierce County as they continue to rejoice in their centennial year, but their everyday work in the community has not ceased.

United Way’s long varied history in Pierce County began in 1921 with the Federation of Social Agencies.

Partners in this building included local churches, the Red Cross and Tacoma Community Housing.

Fundraising for 28 local charities and social agencies continued throughout the years. In 1951, $318,000 was raised and distributed, with close to $2,500 awarded to the Girl Scouts. In 1956, United Way’s fundraisers reached $1 million for the first time. In 1976, $2 million was reached for the first time, with $238,000 donated to its longtime partner The Red Cross. 1984 saw $4 million raised. In 1994, they broke $7 million. In 2000, Joanne Bamford introduced early learning as a community focus. In 2003, ABCD was established, which provided dental services for lowincome communities. For several years after this, United Way established itself as an advocate for early learning, with $5 million raised specifically for this.

In 2013, 70 percent of United Way resources were allotted for prevention, such as early learning. They were able to fund prevention while still addressing present needs such as food, shelter and clothing.

In 2016, two Centers for Strong Families were established. The centers continued to raise funds for services to families throughout the next few years, with large donations made by the Kaiser Permanente 64

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Foundation. In 2019, the Center for Strong Families eventually established Resilient Pierce County, which focuses on Franklin Pierce and East Tacoma communities.

Today, United Way in Pierce County has directed its focus on poverty, which they began in 2017. This was also the year that United Way held its first From Poverty to Possibilities Summit. Using the ALICE approach, a consistent research approach among all of the United Ways in the Pacific Northwest, UWPC has found out some information about present needs within the community. According to research, 23 percent of the families in Pierce County are ALICE families. This number has risen over the pandemic. That means every one in five families are struggling to make ends meet. United Way has done a lot in Pierce County over its 100-year-long residence, but recent research has shown that Pierce County is struggling with a unique shortage of employment combined with a decrease in housing. Everything United Way is doing in Pierce County is focused on addressing this problem. United Way in Pierce County has a goal of ending poverty for 15,000 families by 2028. They will continue to do this by partnering with local organizations and nonprofits that provide for community needs,

in the hopes that, together, the community can break down barriers toward self-sufficiency.

last 100 years, and will continue to be true for the next.

To say that the partnerships are fast and widespread is an understatement. UWPC has coordinated efforts in school districts, health and human services, faith-based groups, government agencies and individuals with commitments to research forward action.

UWPC is continuing in its trend to be an active part in meeting these families holistically, where they’re at. This has been true for the

United Way stands true to its mission to “mobilize the caring power in communities around the world.” They focus on education, health and financial stability. The international impact of United Way is a vast interconnection of communities around the world. Their projects include access to health care in Korea, books for children in Australia, and financial stability in Denver, USA. Hundreds of thousands of people receive these services and financial aid.

Many local organizations receive grants. This has only been possible through unity. Not only is the fulfillment seen in United Way’s unified network of interconnected smaller nonprofits, who mobilize among themselves, United Way also creates cohesion in the communities they serve by pursuing relationships, providing funding, seeking out research, and gathering together to hear directly from their community.

United Way stands true to its mission to “mobilize the caring power in communities around the

Approaches are vast and widespread, and they are direct and impactful. Whether they are large or small, personal or from afar, United Way is making a difference in individual lives, one unified community collaboration at a time.

world.”

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Let the Fall festivities

begin!

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Yu m my.

O N E-POT M E AL S TO THE R ES C UE The secrets of one-pot cooking

by RACHEL KELLY

F

all evokes a feeling of nostalgia, the perfect sweater weather. With the kids back in school, we find our schedules cramped with evenings of catchup, weekends of last-minutes, and a bustle toward bedtime. Fall cooking at its best is made in one pot with very few dishes. With one-pot cooking, the cleanup is easy, the product healthy and the cost minimal. Here is a step-by-step guide for making your own one-pot meals.

Step One: Create your flavor base. Classic one-pot dishes require very little prep and are best slowly cooked throughout the day. The general soup or stew requires a selection of root vegetables to add depth and flavor. This is possible because fall plants prepare for winter by storing sugar in their roots. Chopping up and sautéing root vegetables forces them to release their sugars into the oil, providing a base for a rich and savory flavor profile. For Italian dishes (think red meat sauce and minestrone), chop up celery, onion, carrot and garlic. For soups or sauces that are finished with cream, use the same base. For spicy meals, such as curry or chili (green, red or white), skip the carrots and instead use mild or spicy peppers (seeds removed). As you continue to experiment with various flavor profiles, you will figure out more and more what you like best. In general, however, bases of soups and stews are made of carrots, onions, garlic, celery (or celery root) and/or peppers. Choose what you want, chop up, and sauté in oil until fragrant.

Step Two: Choose your protein. If you’re a meat eater, your protein would be meat. Obviously. But! If you are vegetarian, this would be beans or quinoa. Of course, there’s no hard and fast rule that restricts you from doing all or none of these things. There are some basic principles here though that apply to protein. Beans must be soaked in salt water overnight, but canned beans can be added right in. When using meat, choose meats that are fatty and boney—no boring chicken breast here. Something low in fat that is simmered in liquid amounts to bland, because fat is delicious. For meats think ham hocks, sausage, chicken thighs and T-bone steak.

After you’re done simmering your root veggies

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until fragrant, remove or scoot to the edge of the pan. Then salt your meat (if needed), and sear in the same pot until brown. The meat doesn’t have to be cooked through.

Step Three: Now for the liquid. Whatever liquid you add can be twofold, meaning that it could be both wine (used to get all the brown goop off the bottom of the pan) and water. Or, you could have both broth and tomatoes (as seen in minestrone). For stews, make sure that the liquid only just covers the top, as much will cook off leaving a thick mixture.

For dishes with beans, use a little extra water. Those beans will soak up all that excess. Use broth if you’re using a protein that doesn’t have a whole bunch of flavor, such as beans, quick-cooking sausage or low-fat chicken. Use water when making stews or sauces with proteins that are packed with flavor, such as T-bone steak, beef tips or ham hocks. After sautéing your root veggies and separately browning your meat, put it all in the pot and cover with liquid. Let simmer on low (very low) or put all ingredients in the crockpot. It’s done cooking when the protein is cooked through.

Step Four: The finisher. Finishing your dish is done at the end for things that only take a few minutes to cook. This can be a filler, such as noodles (five-minute cook time) or rice (20-minute cook time). Or it can be a garnish, such as rosemary or oregano. Or the finisher can be added once the heat is turned off, such as a cream or a squeeze of lemon. Always taste after finishing to see if the dish needs more salt.

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Your finisher will be contingent upon your preference and what you think tastes best. This is an opportunity for creativity.

With these simple methods as your guide, you are on route to make all kinds of various dishes. My personal favorite one-pot meals include White Tuscan Minestrone and Green Chili.

White Tuscan Minestrone starts with sautéing carrots, celery, onion and garlic. White bean and chicken/vegetable broth are added once root veggies are fragrant. Also add uncooked sausage here if you want to liven up the broth a bit. Simmer until beans are cooked through.

Finish with rosemary sprig and a squeeze of lemon.

Green Chili is made by first sautéing onion until soft and sweet. While the onions sauté, lay out green peppers (pablano, jalapeño, etc.) and tomatillos (or green tomatoes) on a sheet pan (cookie sheet). Slide under the broiler. Once blackened, peel off the skin. Set aside. Salt and sear fatty pieces of pork in the onions as they continue to brown. Then, chop up skinned tomatoes and peppers. Add onion/tomatillo mixture to the pot. Cover with chicken broth. Simmer until meat falls apart.

Finish with rice and cilantro. Serve with tortillas or eat by itself.

Now that you have your guidelines, and your examples, get ready to make something of your own! It’s time to get cooking.

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A BEGINNER’S BAKING GUIDE WHERE TO START TO FIND SUCCESS AS A BRAND-NEW BAKER

by TAYLOR SHILLAM

Beginner’s Baking Guide It’s autumn, and for many, enjoying a cozy pastime helps ease the transition to cooler, shorter days. Aside from the comforting treats that come as a result, baking can be a comforting form of both mental and physical therapy.

The concentration required to follow a recipe and carefully measure ingredients, mixed with the creativity that comes with a chance to experiment with flavors, makes baking a unique activity that is often considered more than just a hobby.

If you’re new to the realm of baking, there are a few steps you can take to find success as a beginning baker. Once you have a few key elements down, including starting with the right tools and techniques, you’ll feel like an expert in no time!

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Where to Start: Baking Equipment Set yourself up for success with quality baking tools.

The right equipment will make your road to becoming a seasoned baker much sweeter, as quality bakeware makes for easier cleanups and more evenly cooked results.

Invest in quality, non-stick bakeware. A non-stick or silicone baking mat will help you skip the sticky baking sprays and endless rolls of parchment paper—plus save you from cleaning up a sticky mess later. There are non-stick options for just about every piece of baking equipment, from muffin tins to cake pans, so if you’re watching your budget, start by investing in the pieces you’ll use most often.

Make sure your measuring tools are in order, including measuring cups, a set of teaspoons and tablespoons, and a quality liquid measuring cup. A set of dependable, accurate, easy-to-use measuring tools comes in handy not just for baking but for recipes of all kinds.

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During those first few recipes, give yourself plenty of time and grace.

While your remaining baking equipment will depend on your needs, tastes and budget, many experts advocate for an investment in a standing mixer. Compared to a handheld beater, standing mixers ensure an easy, even blend of your ingredients. It helps you expend less energy and save time, with the ability to multitask while your ingredients mix away. A KitchenAid isn’t required—there are plenty of budget-friendly options that produce similar results.

Use High-Quality Ingredients Investing in high-quality ingredients where you can will yield a noticeable difference in taste. For example, there’s a difference between pure vanilla extract and artificial vanilla extract—the real deal will produce a stronger, more authentic flavor.

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As much as you can, look for high-quality ingredients to produce the best results. Pure extracts and real spices might be pricier, but a little bit goes a long way, and the results are guaranteed to be noticed.

Some experts advocate for additional ingredient upgrades like swapping table salt for sea salt to produce a more complex flavor profile, or using browned butter for more tender, flaky results. Choose the upgrades that are best for your specific recipe, baking interests and budget.

Take your recipe with you when shopping for ingredients, so you’ll know exactly how much you need.

Set the Stage When your equipment is purchased and your ingredients ready, it’s time to begin. Set the stage by placing all ingredients on the counter and thoroughly reading your recipe for key details.

Read the recipe to completion before you pour or mix anything. You’ll have a better idea of timing, measurements and techniques needed to complete the recipe.

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Look for the phrase “room temperature”—you won’t want to ignore that instruction. Temperature is a more critical component producing your desired outcome than you may expect. Room temperature supports a proper emulsion, which promotes an ideal texture in the finished product.

Allow any refrigerated ingredients listed that are called to be room temperature to sit out on the counter for some time before you begin.

If your recipe requires any ingredients to be “warmed,” be careful to keep that ingredient warm—not hot. Mixing in hot ingredients will often wreak havoc on the quality of the result and the chemical reactions between other ingredients.

Keep any and all warmed ingredients in the recipe lukewarm at best.

When you’re ready to start mixing ingredients, follow the recipe in order. As tempting as it may be to get creative and experiment, most recipes are trusted for a reason. As you further develop your baking skills, you’ll have the experience and knowledge base to successfully experiment in the future.

Take Time to Enjoy the Process Like any skill, art or hobby, baking takes time to learn. Don’t rush—allow yourself to be patient and learn from your mistakes. During those first few recipes, give yourself plenty of time and grace.

If you’re brand new to baking, you can save yourself a bit of stress by starting with a simple recipe. Chocolate chip cookies, brownies and muffins are all straightforward and give beginning bakers a great starting foundation. Take time to enjoy the taste tests along the way!

Becoming a skilled, comfortable baker doesn’t happen overnight. It takes time, and practicing is key. You can keep baking practice varied and fun, both by trying new recipes and perfecting familiar classics.

Start simple, and start today—as we head into the holiday season, you'll be ready to contribute fresh, expertly baked treats to your family gatherings and festive events. After all, one of the best, most rewarding aspects of developing your baking skills is sharing them! All you have to do now is choose that first recipe and begin.

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Preparation time: 5 minutes Serving: 1 serving

Preparation time: 5 minutes Serving: 1 serving

Preparation time: 5 minutes Serving: 1 serving

•1 oz. bourbon •1/2 cup apple cider •1/4 cup of your favorite sparkling wine

•1.5 oz. Kahlua •1 oz. chocolate liqueur •1/2 oz. vanilla vodka •1 oz. chocolate milk

Garnish with: •apple slices •cranberries •fresh rosemary

Garnish with: •cinnamon stick •chocolate shavings

•1.5 oz. silver tequila •1/2 lime, juiced •6 oz. grapefruit juice •1 tsp. agave nectar •1 small jalapeño, sliced

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Cocktail

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Pumpkin Spice

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Preparation time: 10 minutes Serving: 6 servings

Preparation time: 5 minutes Serving: 1 serving

Preparation time: 5 minutes Serving: 1 serving

• 1 bottle white wine • 2 cups apple cider • 1/2 cup caramel vodka • 1 orange, sliced • 1/2 cup cranberries, frozen • 1 apple, sliced or chopped

•2 oz. vodka •1/2 oz. spiced simple syrup •3/4 oz. half and half •1 oz. pumpkin puree •1 egg white, frothed

•2 oz. Kahlua •2 oz. vodka •3 tbsp. pumpkin spice coffee creamer •3 tsp. pumpkin puree •dash of pumpkin pie spice

Garnish with: •cinnamon sugar rim

Garnish with: •cinnamon stick

Garnish with: •2 cinnamon sticks 80

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TRAVEL AND TASTE A Food and Wine Weekend in Charming Woodinville, Washington

By Marguerite Cleveland

A

midst the Sammamish River Valley sits the charming town of Woodinville. With over 130 tasting rooms, Woodinville, Washington, is a wine drinker’s heaven. There are four distinct wine districts each with their own vibe. If you want to learn more about wine production, head to the Warehouse District for a behind-the-scenes look. For city lovers, the Downtown District has lots of new tasting rooms, breweries, shopping and restaurants. The West Valley District is situated on the west side of the Sammamish River and has a slower, more relaxed atmosphere with the tasting rooms spread out. The landmark Hollywood School is where the Hollywood District gets its name. For a food and wine weekend, Hollywood is where you want to be with a Conde Nast gold-rated resort, destination restaurants and more than 40 tasting rooms within walking distance.

Where to Stay For a high-end super luxurious stay, the Willows Lodge is a gold-rated Conde Nast resort on 5 beautifully landscaped acres within walking distance of the Hollywood District. The private patios overlook the peaceful gardens dominated by old-growth trees. Truly a special place and worth the splurge.

It can be challenging to find lodging in Woodinville, especially during busy fall weekends. Just a 10-minute drive, the Hilton Garden Inn Redmond Town Center is more like a boutique hotel with its modern, upscale décor. It is a great option, and if you don’t feel like driving, there are a variety of transport options on the Woodinville Wine Country website.

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WITH OVER 130 TASTING ROOMS, WOODINVILLE, WASHINGTON, IS A WINE DRINKER’S HEAVEN.

Where to Eat So many great choices from charcuterie boards at wineries to multicourse fine dining can all be found in the Hollywood District. For fine dining, The Barking Frog elevates the farm-to-table experience with creative menu items and gorgeous presentations. Executive Chef Bobby Moore and team are inspired by fresh, local ingredients and the cultural diversity of the Pacific Northwest. Make sure to try the Penn Cove Mussels in a flavorful curry broth. Divine!

Heritage Restaurant is chef and owner Breanna Beike’s baby. She serves up elevated comfort food moderately priced at this local favorite. Her food is seriously good. Her Citrus Honey-Brined Half Chicken is a work of art. The roast chicken’s crisp, caramel-hued skin is served with in-season vegetables, cheddar whipped potatoes and a rich, red wine-enhanced chicken jus.

Foodie nirvana is a wine bar with great food. The Purple Café & Wine Bar offers an extensive wine list. The wine flights are themed small pours of three different wines; just enough, and you can pair one with each course. The café is known for its Baked Brie, which is a wonder of gooey melted cheese smothered with apricot, caramelized onions and candied walnuts encased in pastry. It is served with fruit and crackers. The dine-in menu has a wide variety of starters that are perfect to share with your table and make a meal out of it. This gives you the opportunity to try a variety of food and wine pairings.

What to Do Frankly, visitors come to Woodinville to drink wine, so that should be the focus of your visit. With 130-plus tasting rooms, it can be overwhelming.

Plan to visit one in the morning followed by a great lunch, then visit two in the afternoon. In the Hollywood District you can easily fit in more with COEUR D’ALENE LIVING LOCAL

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The Specifics Information

WoodinvilleWineCountry.com Where to Stay The Willows Lodge - WillowsLodge.com Hilton Garden Inn Redmond Town Center - Hilton.com Where to Eat The Barking Frog - WillowsLodge.com/barking_frog Heritage Restaurant - HeritageWoodinville.com Purple Café & Wine Bar - PurpleCafe.com/woodinville What to Do Yoga and Wine - YogaWineatGard.eventbrite.com Lauren Ashton Cellars - LaurenAshtonCellars.com Obelisco Estate - Obelisco.com Dusted Valley - DustedValley.com

so many wineries right next to each other, but it will give you a much less relaxed experience. Also, with COVID-19 protocols, it is not as easy to just drop in and taste. Research prior to your visit and make reservations for the places you want to try to avoid disappointment.

Here are three worth trying. Dusted Valley is a family owned business creating the American Dream. With a dentist in the family, wine-stained teeth have inspired the names of both wines and the Stained Tooth Wine Club Society. Good wine grows in the vineyards, and Dusted Valley’s sustainable farming practices are creating excellent fruit. The 2018 Stained Tooth Syrah is a standout with its rich purple hue. It is a gorgeous wine of 97 percent Syrah with a 3 percent hint of Viognier.

Lauren Ashton Cellars is in the Apple Farm Village, a darling collection of historic cottages that are nestled in beautiful gardens, which give outdoor space to the tasting rooms. Kit Singh, owner of Lauren Ashton Cellars, is a gifted winemaker who crafts beautifully nuanced wines with his own take on the French style of winemaking. Singh makes both red and white wines, but he produces a greater variety of whites than most Washington winemakers. For those who love white wine, you will have a difficult time choosing your favorite. A unique wine worth trying is the 2020 Roussanne, as Singh is one of the few in Washington who creates a wine from this complex white grape varietal, which is indigenous to the Rhone Valley of France. Its delicate flavor pairs perfectly with shellfish.

The tasting room for Obelisco Estate is also at the Apple Farm Village.

General manager and winemaker Ken Abbott carries on the legacy of his uncle, famed winemaker Doug Long, while continuing to work with Aunt Betsy Long. They are known for their big, bold Red Mountain (AVA) reds, and you are going to want to take home a bottle of Cabernet Sauvignon or a red blend to age for a special occasion. Abbott also makes some unique wines such as a Rosé of Cabernet Sauvignon. It is 100 percent juice unlike most Rosés which have water added. The winery staff have dubbed it the “Brose” due to its big fruit flavor while remaining

dry. It is the “white wine” for red wine drinkers. Another unusual wine is the Late Harvest Cabernet, which is sweet enough to be a dessert wine. At the end of the harvest season, Abbott and all the staff pick the final grapes of the season for this wine.

Before visiting Woodinville, take the time to visit the Woodinville Wine Country website and view the event calendar. There is usually something going on every weekend. A fun activity is Yoga and Wine at Gard Vintners Woodinville. You’ll take a yoga class which is a mixture of Hatha and Vinyasa followed by a wine tasting flight or glass of wine.

On Friday evenings, check the schedule for happy hours with live music at a tasting room. If you feel like getting some outside time, walk the Sammamish River Trail, which, as its name suggests, follows the river.

Insider Tip: If you are new to wine tasting, make your first stop the iconic Chateau Ste. Michelle Winery. This gorgeous chateau hosts multiple tasting rooms and offers a variety of wine experiences and classes which will increase your wine education.

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SIZZLE Eats RECIPES LOCAL FLAVOR

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PRESENTED BY

NORTHWEST LIVING

www.RealNorthwestLiving.com

PUMPKIN BARS WITH CREAM CHEESE FROSTING AND BACON MAPLE BITS Recipe Courtesy of Tina VanDenHeuvel-Cook You can follow Tina on Instagram @madebetterforyou

INGREDIENTS: MAPLE BACON TOPPING 2 tbsp. maple syrup (I like Lakanto brand) 1 tsp. butter 4 strips cooked bacon, cut into bits CREAM CHEESE FROSTING 8 oz. softened cream cheese 4 tbsp. softened butter 3/4 cup Swerve confectioners sweetener 2 tsp. heavy cream 2 tsp. vanilla PUMPKIN BARS 5 eggs 3/4 cup coconut oil, melted 1 cup canned pumpkin puree 3/4 cups Swerve brown sweetener 2 cups almond flour 1 tsp. baking soda 1 tsp. baking powder 2 tsp. pumpkin pie spice 3/4 tsp. Himalayan pink salt

METHOD: MAPLE BACON BITS • In a small skillet over medium heat, add maple syrup and butter.

• When butter has melted, add bacon bits and cook until bacon has absorbed most of the syrup, about 4 minutes.

• Remove bacon from the pan onto a small plate and set aside to cool completely.

CREAM CHEESE FROSTING • In a medium bowl add cream cheese, butter, sweetener, heavy cream and vanilla. Using a hand mixer or stand mixer, mix ingredients until fully combined. Set frosting aside.

PUMPKIN BARS • Preheat oven to 350˚F. In a medium bowl, add eggs, coconut oil (coconut oil may be warm but not hot, as you don't want the eggs to scramble by adding the oil), pumpkin and brown sugar.

Using a hand mixer or stand mixer, combine all the ingredients until smooth. Set aside.

• In another medium bowl, combine almond flour, baking soda, baking powder, pumpkin pie spice and salt. Stir together and make sure you get all the clumps out.

• Add the dry ingredients to the wet ingredients and mix well with a spatula until fully combined.

• Line a 9x13 pan with parchment paper to prevent the bars from sticking to the pan. Pour the batter into the pan. Bake for 30 minutes. Let cool completely on the counter.

• Spread the frosting evenly over the bars and sprinkle bacon bits over the frosting. Enjoy!

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SWEET LOU’S RESTAURANT AND TAP HOUSE American fare with a twist. Ribs (pork or bison) smoked in house. Unique burger menu featuring burgers made from ground top sirloin, topped with pulled pork, hand-battered onion rings or jalapenos. 32 beers on tap to enjoy while watching the game on one of their 24, 4K TVs.

601 E. Front St., Ste. 101 | Coeur d’Alene 208.667.1170 | SweetLousIdaho.com f SweetLousCDA

Coeur d’Alene Favorite Neighborhood Pub

By Jillian Chandler

O

ffering great food at a reasonable price, paired with excellent service and a familiar face, has always been the goal at Moon Time in Coeur d’Alene. And guests get what they have come to expect.

From the beginning, it has provided the community a warm and comfortable atmosphere where guests feel at home and are provided an exceptional experience—every time.

Twenty-five years later, their philosophy has never wavered, and Moon Time continues to provide their guests with familiar faces, great service, a comfortable atmosphere, and great food and drink at a reasonable price.

The menu, from the start, has featured unique and upscale pub food, bringing a variety of items from many different cultures together, paired with a carefully selected 19 beer handles and a wide variety of wines, which complement the food. From the Grilled Pork Tacos to the Mediterranean Lamb Burger and famous Roasted Corn Pasta, their food is sure to satisfy.

When in Coeur d’Alene and looking for a great neighborhood pub, pull up a chair at Moon Time, where the staff is ready to serve you the best!

Moon Time 1602 East Sherman Avenue #116 Coeur d’Alene, Idaho 208.667.2331 WeDontHaveOne.com

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SEASONS OF COEUR D’ALENE At Seasons of Coeur d’Alene Fresh Grill, you will find a menu that is delicious and always fresh! Whether you choose to dine in the intimate dining room, at the vibrant bar or quiet fireplace lounge, it’s sure to be an unforgettable dining experience. They also offer banquet and meeting facilities. You can find Seasons in Downtown Coeur d’Alene just one block off Sherman.

209 Lakeside Ave. | Coeur d’Alene 208.664.8008 | SeasonsofCdA.com

MAX AT MIRABEAU Join MAX at Mirabeau for an unforgettable experience. You’ll be treated to eclectic cuisine, an award-winning menu with more than 100 items, a wine list boasting more than 500 labels and 75 eclectic cocktails—a perfect match for everything on the menu. Enjoy two happy hours daily, a-la-carte brunch featuring multiple benedicts, mimosas and the area’s best Bloody Mary Bar—starting at only $5.90 per person! There’s live music on Friday and Saturday evenings, and late-night dining with a full menu is offered until close. Open daily at 6am.

1100 N. Sullivan Rd. | Spokane Valley 509.922.6252 | MAXatMirabeau.com

FILL YOUR FREEZER TODAY!

Learn more about our packages and specials by visiting our website or speaking with a specialist.

WHOLE, HALVES AND QUARTER CUTS OF YOUR FAVORITE BEEF AND PORK OPTIONS ARE AVAILABLE TODAY!

Stop in for all of your home cooking essentials from Wood Chips for Home Smokers, Select Sauces, Rubs and everything in between! Large selection of American-Made Smokers, Grills and Locally Made Fire Pits.

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Come see us at our POST FALLS LOCATION! 525 N. Graffiti St. • Post Falls, ID 83854 • 208.772.3327

YOUR OLD-FASHION BUTCHER SHOP...

Come hungry, Stay late, Eat well!

Sweet Lou ’ s Restaurant & Bar Hwy 95 N Ponderay | 208.263.1381

www.sweetlousidaho.com

Sweet Lou’ s Restaurant & TAP HOUSE 601 Front Ave. 208.667.1170 | DOWNTOWN Cda

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THE PORCH PUBLIC HOUSE

ENJOY OUTDOOR DINING WITH A VIEW!

A beautiful golf-course view without the cost of joining the country club. They offer a full menu of sandwiches, salads, soups and specialties prepared from scratch without the high price of fine dining, and the region’s finest cocktails, microbrews and wines to accompany your meal. Feel at home in the comfortable pub-style dining room or the fantastic outdoor dining area. Open daily at 11am year round.

1658 E. Miles Ave. | Hayden Lake 208.772.7711 | WeDontHaveOne.com

MOON TIME Serving some of the best food around in a comfortable pub-style atmosphere. The menu offers soups, sandwiches, pastas, salads and other specialties prepared from scratch daily, along with a fantastic selection of micro-brewed beers and fine wines by the glass and bottle. Open daily at 11am, the kitchen is open late every night. Be sure to stop in Thursday night for live music featuring national and local artists. For more information including photos, menu, specials and directions, make sure to visit their website.

1602 E. Sherman Ave. | Coeur d’Alene 208.667.2331 | WeDontHaveOne.com

FISHERMAN’S MARKET A local favorite for an array of reasons, including the friendly staff, unbeatable atmosphere and phenomenal food. Find fresh fish at Fisherman’s on the market side, while the grill offers everything from fish and chips, specialty tartars, fish tacos, salads, steamers, catfish, oyster po’ boys and more. Check out the sushi bar and the offerings of beer, wine and sake.

215 W. Kathleen Ave. | Coeur d’Alene 208.664.4800 | FishermansMarketCdA.com

VINE & OLIVE EATERY AND WINE BAR Guests will be treated to European-inspired small plates using simple, seasonal ingredients for simply good food served with soul, executed with Northwest flair. Choose from the full wine bar, which serves thoughtful wines by the glass and eight local brews on tap, to complement your meal. Voted Best of 2019 Wine Bar and Girls Night Out.

2037 N. Main St. | Coeur d’Alene 208.758.7770 | VineAndOliveCdA.com

OPEN FOR DINNER SERVICE. CALL FOR RESERVATIONS! 208.265.2000 41SouthSandpoint.com

DELICIOUS FOOD & FUN COCKTAILS 41 Lakeshore Drive, Sagle, ID Next to the Lodge at Sandpoint 90

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FORTY-ONE SOUTH A beautiful waterfront, fine-dining restaurant in a romantic lodge setting overlooking Lake Pend Oreille. Whether it is summer on the patio or cozying up to the fireplace in the winter, Forty-One South’s spectacular sunsets, innovative cuisine, full bar and extensive wine list are sure to make it a memorable night out. A variety of delicious food year-round.

Reservations recommended.

41 Lakeshore Dr. | Sagle 208.265.2000 | 41SouthSandpoint.com

MOONDOLLARS BISTRO Moondollars Bistro is known for their burgers, accompanied by scratch-made bread and soups. They uses only fresh ingredients, which are the backbone of this customer favorite. With a comfortable, friendly atmosphere, awesome food, great service, huge patio and full bar there is always something to keep customers coming back for more.

5416 W. Village Blvd. | Rathdrum 208.687.5396 | MoondollarsBistro.com

Shopping. Dining. Take-Out.

ANGELO’S RISTORANTE Angelo’s is the local favorite with a taste of homemade, authentic Italian cuisine! Join them for a fresh, organic, hand-crafted menu of veal, steak, chicken, seafood, pasta and gluten-free offerings. They also offer an extensive wine selection and warm romantic décor. Catering and private cooking classes available with Chef Angelo.

846 N. Fourth St. | Coeur d’Alene 208.765.2850 | AngelosRistorante.net

MONARCH RAMEN + NOODLE HOUSE Monarch Ramen + Noodle House in Coeur d’Alene’s midtown opened in fall 2019 to eager diners. Specializing in ramen and noodle dishes, as well as a variety of smallplate options, guests will be treated to incredible cuisine paired with great brews and service.

1401 N. Fourth St.| Coeur d’Alene 208.966.4230 | MonarchNoodles.com

TIM’S SPECIAL CUT MEATS Tim’s Special Cut Meats is your perfect, old-fashioned butcher shop. The friendly staff is ready to help you pick out the perfect cut. Tim’s carries only the finest natural meats and also handles custom orders, with an extensive line of house-made products from pickled garlic to specialty sauces, marinades, rubs and salsas. Mobile butchering and wild game processing are also available.

525 N. Graffiti St. | Post Falls 208.772.3327 | fTimsSpecialCutMeats TimsSpecialCutMeats.com

EAT FRESH

EAT LOCAL

Fall is in the air!

Be a chef at home or dine with us!

• Fresh Fish Market • Smoked Fish • 12 different kinds of fish & chips

208.664.4800 Tues-Sat 11am-8pm

215 W. Kathleen, Coeur d’Alene Locally Owned & Operated

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COMMUNITY EVENTS

coeur d’alene

What’s happening in October

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PUMPKINS, APPLES, BAKED GOODS,

OH MY! Fall is a season to celebrate

By Jillian Chandler

I

t’s official! Fall is here, with its cooler weather and shorter days, accompanied by the beautiful fall hues of reds and golds. To celebrate the season’s harvest, and all that’s wonderful about autumn, be sure to head downtown in Coeur d’Alene, where you can enjoy a day of all things fall!

It’s official! Fall is here, with its cooler weather and shorter days, accompanied by the beautiful fall hues of reds and golds. To celebrate the season’s harvest, and all that’s wonderful about autumn, be sure to head downtown in Coeur d’Alene, where you can enjoy a day of all things fall!

local produce, awesome and unique crafts and gifts, treats and candy, ready-to-eat hot food, and more.”

In addition to the vendors, there will be activities for all ages to enjoy.

“We love to see the customers (and pets!) in costume and will ask the vendors to bring candy for trick or treating if they want to participate,” shares Natalie. There will also be a fall photo booth set up for photo opportunities.

The festive fall fun happens on Saturday, October 30, kicking off at 10am and concluding at 3pm.

It’s Fall Fest for the Kootenai County Farmers Market. Though the last downtown market of the season took place last month, you have one more opportunity to shop goods from local vendors along Fifth Street at Sherman Avenue, with delightful offerings to include seasonal fresh vegetables, with pumpkins, gourds and winter squash taking center stage. There’s bound to be a variety of fall-inspired baked goods as well. “Fall specialties include caramel apples, pumpkin bread and treats, hot apple cider and more,” shares Natalie Selbe, market manager for Kootenai County Farmers Markets. There will be about 55 to 60 vendors—so you’re sure to find just what you’re looking for.

Each year, in conjunction with Harvest Fest, is Apple Fest. Though details had yet to be released as of press time regarding this year’s event (other than the date), Apple Fest, which is presented by the Coeur d’Alene Downtown Association, is all about what its name implies—apple! This tasting extravaganza takes place throughout downtown at participating businesses, restaurants and shops, where attendees will enjoy tasty apple-inspired bites, ranging from savory to sweet, with the chance to vote for your favorite. Visit CdADowntown. com or Facebook.com/DowntownCoeurdAlene as the event nears to find out more.

“We encourage our customers to attend to support locally owned businesses and producers,” Natalie adds. “We’ll have great fresh,

“We’d love to see the public downtown at the Harvest Fest and feel there’s something for everyone,” smiles Natalie.

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FOR MORE EVE NTS, VISIT CDALIV INGLOCAL.COM.

October

FUN & ENTERTAINMENT

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WHISKEY BARREL WEEKEND If you’re in the mood for sugar and spice, and all things whiskey, you do not want to miss the Whiskey Barrel Weekend taking place at the Coeur d’Alene Resort Friday, October 15, and Saturday, October 16. The Resort is proud to once again partner with Maker’s Mark® for the third year in a row as they celebrate the craftsmanship of the spirit and experience classes taught by industry insiders, master distillers, and lakeside tastings of the finest whiskey. Weekend events include the Whiskey Tasting Event, Maker’s Mark® Open Golf Day, Afternoon Whiskey Education Classes, Grand Whiskey Dinner, and the Bourbon Showcase featuring Chef Chad White.

To find out more and to register to attend one, or more, of these whiskeyinspired events, visit CdAResort.com/play/events/whiskey_weekend.

CASA UNCORKED! Held at the beautiful Hagadone Event Center overlooking Lake Coeur d’Alene, CASA North Idaho invites the community to join them on Thursday, October 21, for their biggest fundraiser of the year—CASA Uncorked! For those 21 and older, enjoy a fall evening with fine wine and cocktails, dinner and auction, surrounded by the company of others wanting to make a difference in the lives of children in Benewah, Bonner, Boundary, Kootenai and Shoshone counties. Check-in begins at 5:30pm, with open bar for the first hour and silent auction, followed by dinner and live auction beginning at 6:45pm. Individual tickets are priced $125 and include bidder number, open bar for the first hour, and dinner.

Additional ticket options are available, including the Double Date option to include four tickets, Table of Eight or the VIP Table for Eight. Visit NorthIdahoCASA.org/uncorked.html to register to attend today.

KOOTENAI COUNTY FARMERS MARKET: FINAL MARKET OF THE SEASON Don’t miss the last day of the Kootenai County Farmers Market in Hayden, on the corner of Prairie Avenue and Highway 95! Set for Saturday, October 23, enjoy shopping the season’s bounty from 9am to 1:30pm. Enjoy the music of Scott Reid, who will be performing live at the market, while getting a bite to eat from one of the many food vendors, finding a special food or drink to take home to enjoy, or picking out a special bouquet of flowers. There will be a great selection of fresh fruits and vegetables, and artisans will have a wide variety of handmade items for you to browse.

Check out KootenaiCountyFarmersMarkets.org to find out more about the market.

* Please note, as of press time, these events were still scheduled to take place as planned. Due to the continuing pandemic, there is the possibility that event schedules may change or events canceled completely. Be sure to visit event websites to stay up to date with current information.

SUBMIT YOUR EVENTS ONLINE! Want your event to appear on the largest event site in the Northwest? Submit your events to us online at Events.DirectoryNorthwest.com 24/7, 365 days a year!

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208.627.6869 SignatureAesthetics.com

850 Ironwood Dr., Suite 302 Coeur d’Alene, ID 83814

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Free Home Search

All homes, all companies at www.BrendaBurkGroup.com

$1,350,000 | Careywood, Idaho

$425,000 | Coeur d’Alene, Idaho

$1,999,999 | Kingston, Idaho

Motivated Seller!! 5 bedroom /5 Bathroom 6100 sq ft rustic lodge, No CCR’s - No HOA, situated on 10 wooded level acres with a stream. This PRIVATE, end of the road property backs up to 500 acres of Stimson Lumber for limited hunting and recreation or horse trails out your back door. Features include a HUGE 60x40 shop, garden space and green house. A spacious family home or unique and impressive VRBO as a fully licensed Wedding Venue with an enchanting 3 story chapel tucked in and hidden in the woods. The chapel setting is unforgettable. A secluded property that is conveniently located between Coeur d’Alene and Sandpoint and close to lakes. Property can be purchased with a full 20 acres.

Immaculate move-in ready home in close in CDA neighborhood. 2 beds 1.5 baths, nice open living area with vaulted ceilings. A/C, bright kitchen with breakfast nook with slider to patio. Master bedroom and bath with large walk-in closet, guest room. Plenty of storage.

Laundry room and fully finished garage with extended work area. Close to all shopping and medical facilities.

Placed right in the middle of grand forests, this is a home for every leisurely activity and for every conceivable guest. Isolation and privacy awaits you!

Enjoy the gated log cabin lifestyle at the lodge at 122 Makridge Lane in the low populated town of Kingston, ID. Whether you use it for vacation, an Airbnb or live in it full-time this beauty that sleeps 28 guests needs to be experienced. Climb the rock wall, play basketball, ski mountain virtually next door, ATV riding and all on luscious 9 acres, then relax with a sweet nighttime elixir at the bar. Entertain your friends and family in one of two dens, each equipped with a fireplace.

Shoot pool in the loft, or else steam out your worries in the dry sauna. For seclusion and peace of mind, here is Makridge Lane.

$625,000 | Kingston, Idaho

$1,000,000 | Harrison, Idaho

$3,000,000 | Coeur d’Alene, Idaho

6 fantastic lots tucked away in the pines totaling just under 15 acres! 3 lots sit on top with stunning views west of the valley. Great development opportunity or build your dream home and enjoy the remainder of the acreage for your own private retreat. Electricity is in and there are multiple options for water. Option to purchase individual lots may be available. Come enjoy all the wildlife you’ll see from your own slice of North Idaho.

Stunning Lake Coeur d’Alene and Carlin Bay views from every room! This 3+ bedroom 2 bathroom home has over 3,000 sq ft, beautiful gas fireplace in the living room, kitchen with island and pantry, oversized master suite with large walk-in closet and spacious bathroom, expansive covered deck and deck access from all rooms. Make this home your dream home, or a rental home for income with great rental history!

Close to Carlin Marina, boat slips, public boat launch and beach.

Location Location Location! This WATERFRONT home in the desirable Silver Beach neighborhood is one you won’t want to miss. With your own private dock and walking distance to downtown Coeur d’Alene, this property is sure to stun. The home features 5 beds and 4.5 baths with a mother-in-law suite as well! Call today and you can experience the true meaning to own a Coeur d’Alene Lake home! Dream big here is the opportunity.

$900,000 | Cataldo, Idaho

Home with huge shop on 22 acres in the mountains in North Idaho! Enjoy the privacy of being tucked in the pines and convenience of being approx. 20 mins to Coeur d’Alene. That’s the DREAM! This single level home features an open floor plan, newly remodeled kitchen, tons of windows for natural light and mountain views, vaulted ceilings, full master suite with double closets and sinks, garden tub and the list goes on. HUGE 40’x60’ shop with 20’ lean-to’s on 3 sides and even includes a completely updated additional living space with 1 bed, 1 bath, full kitchen and it’s own living room. This home also offers an outdoor gazebo, perfect for entertaining, a great garden space and chicken coop. Come see this incredible home today!

Proudly Selling North Idaho & Eastern Washington 208.818.3668 | Brenda@BrendaBurk.com

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