This meal was created with love and intention, it took years to prepare, months to grow, and hours and hours to harvest. As I plated each course and set them in front of our friends that gathered at the table underneath the pines on our farm, I felt fulfilled and proud of my role as a farmer, of the community that I am a part of, and the willingness of my friends to trust us with feeding them and theirs.

As we enter into a season of traditional thankfulness and festivity, I’m hoping that we all accept the invitation to change our lenses. Like Second Harvest, and Northwest Harvest, I hope we’ll back up and see the need for systemic and policy changes in the realm of food justice, and see where we can make a difference as individuals.

Gather was created by Jessica Garza and Alexandra Hoskins, with the desire to create a community of women who ran small businesses rooted in agriculture, or sold and developed western goods. This fall Gather will be hosting its first Market in the Mountains at Moose Valley Ranch in beautiful Springdale, WA, sharing the peace and majesty of rural life with a side of live music, quality wares and food trucks.

Chuck Reininger started making wine at home in the early 90’s, channeling his passion for nature into the craft while paying particular attention to soil conditions and climate which can greatly influence the quality of the product in the bottle. His early dedication paid off as Reininger was one of the first 10 bonded wineries in the region.

Ask a farmer how many jobs they do each day and they will likely rattle them off one by one. The same can be said about winemakers. And brewers. And artists. There's nothing easy about entrepreneurship, but up on Green Bluff, the folks at Wildland Cooperative are approaching their new business the only way they know how—together.

Autumn is David’s favorite time of year in the garden. There is so much to harvest after months of plant growth. From cooking with carrot or turnip tops to saving seeds, here are a few of his tips to get the most out of your harvest.

“Who puts people in dirt in white?” jokes Celeste Shaw, community staple and owner of Chaps, as she stands in a bare field where a 300-foot-long communal table will pop-up and play host to 275 guests just two days later. Beginning in 2019, the farm and family has hosted Terrain Table here, a fundraiser for Terrain, the Spokane-based non-profit.

Sniff, swirl, sniff, sip, swish, swallow, close eyes in pleasure, repeat. These eight actions can allow one to enjoy a wine on their own, but when performed alongside others, they open the door to a communal experience. By sharing a toast, taste or bottle, wine can be a conduit for deeply rooted community connections.

“Who puts people in dirt in white?” Celeste Shaw, community staple and owner of Chaps, jokes as we stand on the ground that will transform into a 275+ person table in two short days.

We know WHY we should eat more fruits and vegetables. You already know that fruits and vegetables are whole, unprocessed foods that come from the earth and eating them prevents disease and adds years to your life. Join Registered Dietitian, Monika Jacobson, to chat about five simple and realistic ways to add more local produce into your life and onto your plate.

Nothing against your average grocery store—I’m grateful to have so many options in one place, something that would baffle my ancestors—but going to the farmer’s market has brought me so much closer to the natural world. I’m aware of the seasons in a way that I never was when I blindly bought zucchini all year. I know what it’s like to wait patiently for those first perfect blueberries, and to jump on the rhubarb before it’s gone. I can taste the difference when produce is in season.

You might remember summer days spent sucking all of the flavor out of a Popsicle, leaving only ice left on the stick, but it might surprise you to know this was part of the original marketing plan.

Settlers Creek in Coeur d’Alene boasts the largest collection of woodfired cooking equipment in the Western US, drawing events and visitors from around the country. Residents of the Inland Northwest are uniquely fortunate to have this mecca of wood-fired cookery in their collective backyard and can attend From the Ashes Idaho, a festival featuring Anthony DiBernardo of Swig & Swing and others showing off their BBQ skills each summer.

Forget Parsley, Sage, Rosemary and Thyme! Lovage, with its bright celery and anise notes, can be added to everything from salads to soups all season long!

BBQ is the flavor of the moment, the air filled with delicious scents of grilled meats, smoked fish, and even charred veggies. Meghan Fitzgerald tells us how to pair our favorite grilled dishes with the perfect glass of wine. Whether you feel like burgers or oysters, or just want to throw a couple pizzas on the grill, you’ll find a crisp white wine or a bold red variety to compliment your meal.

Spokane’s Garland District has been a thriving community for almost 100 years! It all began in 1910 with a street rail system, and the area really started bringing attention to itself when the iconic Garland Theater opened in 1945. There has been continued growth ever since, especially when it comes to delicious food and drink options! This guide is just a sneak peek at some of our favorite eateries and food-centric, locally-owned businesses in the neighborhood.

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!

Not only do nasturtiums make a colorful and easy addition to any Inland Northwest garden, but all parts of the plant are edible, too. The nasturtium’s iconic round leaves can be baked to create chips that are similar in shape and size to classic potato chips and carry a brittle crunch like seaweed snacks.

It is customary if not mandatory to indulge in a libation or two on St. Patrick’s Day, whether your blood runs green or not. St Patty’s Day signature beverages are often concoctions crafted around either beer or whiskey, possibly dyed green and/or mixed with a splash or more of Irish cream. But the big bold flavors associated with traditional Irish fare can certainly stand up to a good red or white wine if beer and whiskey aren’t your lucky charms!

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.

From coffee to groceries and dining to drinks, Cheney’s growing food and drink scene is lighting up the small town and is giving people a reason to visit. With a population of roughly 12,200 and only a quick 20-minute drive from Spokane, Cheney is best known as the home of Eastern Washington University. But who knew that there were so many noteworthy food and drink destinations?

Adding flowers to dishes adds incredible beauty to your plate while enhancing the flavors from the rest of the food. Whether you grow or buy these specialty garnishes, here is a flower guide to fancy up your next recipe or drink.

Foraging for wild asparagus will add flavor to your meals, make for a beautiful day out on the Spokane River and save your money. Take advantage of these tasty plant shoots and incorporate them into your next recipe.

With an innovative model type, Spokane’s very own SquareKeg maximizes space and makes it easy to store specialty beverages. Storing specialty craft drinks right to your refrigerator and transporting them has never been easier.