DIGITAL EDITION

Spring 2024

The alarm echoed in the middle of prep. The eggs paused mid-crack, chopping of onions ceased and the sizzling rice was placed on hold as each team member, in unison, shifted gears seamlessly. When resident Chef Bargas asked, "Do you want to come?" Maddison, our photographer, and I exchanged a hesitant yes as we filed in line out of the kitchen and into the garage. Sous-chef Haefer ensured the indoor grill, a phenomenon in its own right, barbecuing the chicken was turned off. 

 Engines roared to life, bay doors flung open and sirens wailed as we headed west into downtown. The team was as coordinated in crisis as they were in cuisine.

They handed me a set of headphones and invited me into their orchestrated response. Luckily the team mitigated the issue, safely returning us to the station. As we arrived back at the firehouse, each team member hung up their jackets and picked up where they left. Fried rice is a B-shift favorite and from bite one I could see why. 

“Make sure you put the photo of our silverware drawer in the magazine,” they joked. I’m sure we all have a drawer like that in our kitchens. Something about the misfit yet cohesive chaos is what makes the kitchen at Station One feel like home. 

Thank you for letting us into your home away from home, B-shift.  

Thank you to our team. To Farmer Jess for sharing your wisdom of food terminology, Pilgrim’s Market for taking us behind-the-scenes, and Hana-Lee for reminding us of the bounty of our backyard in Walla Walla. This issue welcomes new contributors and advertising partners. And always, we welcome new readers. We hope you enjoy this 18th Issue of Edible Inland Northwest.

-Morgan Marie

@thestorytellingcoach

Purchase the Print Edition for $10.