Growing your own fruits and vegetables at home may feel intimidating. Perhaps you have a history of sad houseplants and swore off all things requiring a “green thumb,” or maybe you don’t have a yard. Adding home-grown basil to your spaghetti marinara, biting into a fresh strawberry, and grilling up vegetables from your backyard can be rewarding and delicious experiences!

We all waste food as consumers in our own kitchens. It is estimated that between 30-40% of the food we produce in the United States goes to waste. Food waste from consumers and retailers also contributes to greenhouse gas emissions and ultimately our changing climate. Let’s be intentional to reduce food waste in our own kitchens.

The holidays are about spending quality time with family and friends expressing love and gratitude, but there's always plenty of food and drink to go around, too. Registered Dietitian Monika Jacobson of Spokane gives us tips to hosting a holiday gathering this year with a healthy twist!

In 2000, teachers Craig and Jane Deitz moved their family to Green Bluff to farm raspberries as a summer project, quickly becoming Bodacious Berries farm. Several years later, Craig started fermenting beer in their shower and began pulling pints for Green Bluff visitors looking for a drink after a day of picking pumpkins and fruits. Turns out people liked a little beer along with their berries!

Between work, school, sports, activities and everything in between, planning nutritious dinners can be stressful! If you feel overwhelmed when trying to plan meals or stick to healthy nutrition, you are not alone! Here are 5 ways to simplify, and hopefully inspire, some back-to-school dinner ideas!