Archive for the ‘Wa’ Category


farmers markets – Wed, 08 May 2013 PST

IDAHO Wednesdays Spokesman.com: Food stories

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Quick fixes to life start in the kitchen – Wed, 08 May 2013 PST

We’ve all heard the news: Cooking at home is the remedy for a host of budget and health concerns that many of us struggle with today. Want to save money on your grocery bill? Cook. Need to slow down and reconnect with family and friends? Cook. Want to eat healthier meals and cut unwanted calories […]

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Partnership keeps Barili going strong – Wed, 24 Apr 2013 PST

Serendipity and a grape delivery helped launch Barili Cellars, and that same combination is helping usher the boutique Spokane winery into its fifth year. Marlene and Russ Feist opened the winery with Steve and Dana Trabun in 2008. They had met a few years before, when a Prosser vineyard owner asked if they could deliver […]

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Derby delights – Wed, 24 Apr 2013 PST

“And they’re off …” Often referred to as the “most exciting two minutes in sports” or the “Run for the Roses,” the 139th running of the Kentucky Derby will take place on May 4. Spokesman.com: Food stories

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Raising the bar – Wed, 17 Apr 2013 PST

Making granola bars is easier than making cookies. There’s no butter and sugar to cream, so there’s no need for a mixer or bringing butter and eggs to room temperature. Homemade granola bars have no additives, no preservatives, no artificial flavors or colors and no unpronounceable ingredients – just whole grain oats, nuts, seeds and […]

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WSU class offers a taste of wine for those over 21 – Wed, 17 Apr 2013 PST

To taste or not to taste? That is the question during the first lab of Carolyn Ross’ Sensory Evaluation of Food and Wine course at Washington State University. Those who wish to taste wines must have their driver’s licenses checked, just as if they were at the local bar. Spokesman.com: Food stories

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Meat industry updating labeling system – Wed, 10 Apr 2013 PST

Don’t know your pork butts from your rump roasts? It may be getting a little easier. The American meat industry is rolling out a refresh of the often confusing 40-year-old system used for naming the various cuts of beef, pork, lamb and veal. That’s because the system – the Uniform Retail Meat Identification Standards, or […]

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Pflueger honored by Food & Wine – Wed, 10 Apr 2013 PST

Lynette Pflueger, a Spokane native and the former pastry chef at Santé Restaurant & Charcuterie, was one of 50 people considered for the title of People’s Best New Pastry Chef in a Food & Wine magazine competition. Pflueger was featured on the magazine’s website last week. Reader votes determined the winner and voting closed Monday. Food & […]

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On red alert – Wed, 10 Apr 2013 PST

A simple recipe request sparked a recent red velvet immersion course. A grandmother called recently to ask for a red velvet recipe she could make for her grandson, who loves the cake but is allergic to red food dye. I had a vague recollection that red velvet cakes weren’t always made with food dye and […]

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Ambrosia delivers divine mix of familiar, new – Wed, 03 Apr 2013 PST

A recent visit to Ambrosia Bistro in Spokane Valley was like catching up with old friends – fun, comfortable and something new. It started with our waiter, Wayne Broach, who was there more than six years ago when we discovered this treat for an anniversary dinner. Spokesman.com: Food stories

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