Spokane Coeur d'Alene Living #192 November 2021

november 2021/issue 192

the 2021 class of

20 UNDER 40

#192| NOVEMBER 2021

(Display Until DEC 10, 2021)

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FEATURES

on the farm 0 40Rickyears and Lora Lea Misterly have had their farmstead 2 for 40 years. Their onsite culinary school has become 5 a destination for notable chefs, agro-tourists, and all

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who want to reconnect to the land and our food. But as they grow older, what will happen to the farm?

POWER 50 40 2021 0 20It’s under time to check out the list of winners for our 2021 4 20 under 40 group. We think you’re going to be 1 excited about their work, and what’s to come.

N OV EMBER 2 02 1

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0 7 0

House feature + cover Our stunning cover home was built from the ground up in a historic South Hill neighborhood.

Photo by Mike McCall

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CONTENTS ( W H AT ’ S I N S I D E )

12

EDITOR LETTER

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FIRST LOOK Atomic Threads Lilacs & Lemons Listen Spokane Rising

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THE SCENE Quillisascut Farm Lilac Lit Art & Words This is Dirt Datebook Faces

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health beat Breast Cancer Risk Stay Active

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LOCAL CUISINE Rosauer Recipe For the Love of Coffee Eats, Shoots, & Leaves Dining Guide

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CLARKSVILLE A Fine and Pheasant Mistery

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20 under 40

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horsepower European Auto Repair Electric Vehicles

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Nest Table Scapes Design & Architecture House Feature

stay connected

BozziMedia.com // @spokanecdaliving

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CONTACT US Spokane Coeur d’Alene Living magazine is published twelve times a year. If you have any questions or comments regarding the magazine, please call us at (509) 533-5350; we want to hear from you. Visit our Web site for an expanded listing of services: bozzimedia.com.

Letters to the Editor: We are always looking for comments about our recent articles.

Your opinions and ideas are important to us; however, we reserve the right to edit your comments for style and grammar. Please send your letters to the editor to the address at the bottom of the page or to Meganr@bozzimedia. com.

Why-We-Live-Here photos: We publish photos that depict the Inland Northwest and why we live here. We invite photographers to submit a favorite to Kristi@spokanecda.com.

Story submissions: We’re always looking for new stories. If you have an idea for one, please let us know by submitting your idea to the editor: Meganr@bozzimedia.com.

Datebook: Please submit information to Ann@ spokanecda.com at least three months prior to the event. Fundraisers, gallery shows, plays, concerts, where to go and what to do and see are welcome.

Dining Guide: This guide is an overview of fine

and casual restaurants for residents and visitors to the region. For more information about the Dining Guide, email Meganr@bozzimedia.com.

BUZZ: If you have tips on what’s abuzz in the region, contact the editor at Meganr@ bozzimedia.com.

Advertising: Reach out to the consumer in the

Inland Northwest and get the word out about your business or products. Take advantage of our vast readership of educated, upper income homeowners and advertise with Spokane Coeur d’Alene Living magazine For more information, call (509) 533-5350.

Subscriptions: We would love to earn your

monthly readership by having you join the family as a subscriber. Subscriptions are $24.95 and available online at bozzimedia.com or over the phone by calling (509) 533-5350.

Custom Reprints: We can adapt your article or ads and print them separately, without other advertising, and add new information. With our logo on your piece, your professionallydesigned handout on heavy gloss paper will be a handsome edition to your sales literature.

Contact us at (509) 533-5350.

Custom Publishing: Create a magazine

tailored to fit the needs and character of your business or organization. Ideal for promotions, special events, introduction of new services and/or locations, etc. Our editorial staff and designers will work closely with you to produce a quality publication.

Editor-in-chief Megan Rowe | meganr@bozzimedia.com

Creative director/lead graphics Kristi Soto | kristi@spokanecda.com

Editorial Copy Editor | Carolyn Saccomanno Datebook Editor | Ann Foreyt

Contributors Doug Clark, Sam Foley, Ann Foreyt, Anthony Gill, Jonathan Glover Rebecca Gonshak, Sarah Hauge, Riley Haun, Adriana Janovich, Amber Jensen, Kim Mehaffey, Ari Nordhagen, Megan Perkins, Kacey Rosauer, Kate Vanskike

Photographers Adriana Janovich, James & Kathy Mangis, Mike McCall, Kim Mehaffey, James O’Coyne, Blake Crossley, Kacey Rosauer, Rob Miller, Kate Vanskike, Elizabeth Spring

PUBLISHER & CEO Jordan Bozzi | jordan@bozzimedia.com

Office & finance manager Karen Case | KarenC@bozzimedia.com

Account executives Kellie Rae | kellie@bozzimedia.com

Mitch Wright | mitch@bozzimedia.com

Alexandra Parsley | alex@bozzimedia.com Kerri Jensen | kerri@bozzimedia.com

Venues 180 Bar & Bistro Glass Half Events The Historic Flight Foundation The Hidden Ballroom kellie@bozzimedia.com

In Memoriam Co-Founders Vincent Bozzi Emily Guevarra Bozzi

Copy, purchasing and distribution: To

purchase back issues, reprints or to inquire about distribution areas, please contact the magazine at: Spokane Coeur d’Alene Living, 157 S. Howard, Suite #603, Spokane, WA 99201, (509) 533-5350.

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BEST OF THE INLAND NW SINCE 1999 Spokane Coeur d’Alene Living magazine is published twelve times per year by Northwest Best Direct, Inc., dba Bozzi Media, 157 S. Howard, Suite #603, Spokane, WA 99201 (509) 533-5350, fax (509) 535-3542. Contents Copyrighted© 2020 Northwest Best Direct, Inc., all rights reserved. Subscription $24.95 for one year. For article reprints of 50 or more, call ahead to order. See “Contact Us” for more details.

NOVEMBER 2021 / BOZZIMEDIA.com

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EDITOR LETTER

Dear readers, Putting together this issue has brought the idea of legacy to the forefront. Though our existence can feel so immediate that it’s hard to see the forest through the trees, the fact remains that our time—both in this city and on a grander scale, on this planet—is finite, and we will one day be judged collectively and perhaps even individually on what we have left behind.

We might not have the perspective in present day to understand the weight or timbre of our legacy, so we must strive toward good.

Adriana Janovich wrote a story about Quillisascut Farm, and Rick and Lora Lea Misterly.

What started as acreage, a trailer, and a dream forty years ago blossomed into a farmstead, cheese business, and a culinary school which has been a destination for incredible chefs near and far. As Adriana so eloquently put it, this is a love story.

“Love between husband and wife. For this land and agrarian lifestyle, the planet, its people, and the art and craft of once-commonplace practices that people for generations learned at home on the farm from their parents and grandparents.

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It is love, too, for the animals raised here, the cheese crafted here, the fruits and vegetables grown here, and the guests who make the pilgrimage to these thirtysix acres nestled atop a ridge just east of the Columbia River at the stoplight-less crossroads that is Rice, Washington.”

But this farm is at a crossroad: Rick and Lora Lea’s next great challenge is to determine how to sustain this work once they become incapable of doing it themselves.

On the other side of the spectrum, the issue also contains the exciting starts of legacies with our annual 20 under 40 winners. I’ve been viewing it as a way of recognizing people who are on their way to building something special. That’s their common ground, despite divergent paths.

In our conversation, 20 under 40 winner Mariah Rose McKay spoke about the view from her new home in the co-housing community, Haystack Heights. From her window, she can see children of the community making chalk art on the sidewalks, but out the other, she has a view of a homeless shelter meant for families.

From where she lives, she has a view of both the vision of what our city could be as well as the work we must do to make sure all our community members are cared for, safe, and happy.

There’s no finish line for improving our city, nor should there be, and it’s unlikely to be a straight arrow. But I do hope this issue will remind you that good work is being done.

Sincerely,

Megan Louise

‘Harnessing What Has Always Been Here’

ATOMIC THREADS

Boutique offers a Safe Space that’s Anything but Retro

A

by Riley Haun

photos by Shybeast LLC

t first glance, you could mistake the dresses lining the walls of Atomic Threads Boutique for something your grandma may have worn in the 50s.

Behind the full petticoats and vivid prints, though, it’s clear the shop caters to a modern audience.

It’s not usually the neon lights or thigh-high stockings in the windows facing Spokane’s North Monroe business district that stop passers-by in their tracks, after

all—it’s the kneeling, collar-wearing mannequin wrapped in bondage rope.

Owners Mike and Tina Brandvold know they’re pushing the envelope in a town where five years ago, it seemed there weren’t many people who shared their vision for a space like the one Atomic Threads has grown into. But from the retro-styled store in the historic Boulevard Building, they’re bringing Spokane into the future.

“You can’t push out change and not expect pushback,” Tina says. “We’ve had plenty of angry calls about the mannequin in the window, but it’s nothing harmful to see. If anything, it gives you a chance to open a dialogue with yourself or your children—each generation needs a chance to

firstLOOK 18

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LILACS & LEMONS

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LISTEN

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BOZZIMEDIA.com / NOVEMBER 2021

become a little more informed.”

The store began as a spare bedroom in Mike and Tina’s basement five years ago, a hidden gem where locals in the know could find rockabilly dresses and pleaser heels in sizes and brands no one else in Spokane carried. Tina had worked as a pinup photographer for years, and she knew firsthand how hard it could be to find clothes that fit the retro aesthetic in plus sizes. When customers came to the tiny space, the couple saw them step into their true selves as they tried on vintage dresses that were made to fit their bodies, not the other way around.

“The big thing of it was helping people embrace the parts of themselves that they’re excited about and unsure about,” Tina says.

As the boutique grew into their first retail space, a community naturally formed around the racks of circle skirts and fishnet tights. Mike and Tina expanded the inventory to cater to goth and punk aesthetics alongside the pinup fare; they custom-ordered fetish heels and latex bodysuits for customers who had never met anyone else who liked the same things they did. The couple, both members of the queer and kink communities themselves, knew from the start they wanted to create a spot that felt welcoming to everyone when other spaces didn’t.

When Atomic Threads expanded to a larger location this summer, they finally had the space to include their community in ways Mike and Tina had long dreamed of. The duo started offering evening classes taught by local experts at the store, shedding light on topics from shibari rope bondage to trans empowerment. They brought the nostalgia of retro drive-in movies to the store’s cozy downstairs space, putting on movie nights featuring classics like Hocus Pocus. And using the talents of the diverse Atomic Threads community—

contortion, burlesque, tarot card reading— they started producing cabaret shows like the two-night Halloween-vibes Creep Show Peep Show.

Through the boutique and its spinoff events, Mike and Tina have created a place where anyone can feel safe, explore themselves and build meaningful relationships. It was that welcoming, intimate atmosphere that drew Lola Stardust in when she first dropped by to browse the clothes this summer. She started attending the weekly movie nights, then came to one of the shop’s burlesque revues. Before she knew it, Lola was prepping to perform a routine—her first ever—at the next burlesque night.

“Tina gave me a chance to shine and feel great about my body, and the tribe they built welcomed me with open arms,” Lola, a longtime Spokane resident who runs a local Wiccan coven, says. “All the misfit toys have gathered and found a place where they can let their freak flag fly and be in a safe space.”

And Mike and Tina don’t plan to stop building for their tribe anytime soon. Plans are underway to transform their old retail location into a spa complete with Reiki practitioners and estheticians, emphasizing a queer-friendly atmosphere. Someday, the couple plans to open a cabaret bar and performance venue. But to Tina, some of their most important work is being done in the dialogues and relationships opened by the store’s mere existence.

“The groups we bring together here have always been kind of underground, or people didn’t feel like they knew anyone like them,” Tina says. “People are excited to see Spokane harnessing what has always been here, because there’s been so many people waiting for this kind of growth. But it takes somebody who is bold, who doesn’t give a damn about all those opinions. And that’s basically where we’re at.”

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FIRST LOOK/lilacs & lemons {bad}

{good}

{good out of bad}

lilacslemons created by Vince Bozzi

by Jordan Bozzi

LILACS to everyone who has gotten vaccinated. For me, it didn’t take much convincing, especially after losing both of my parents to COVID. But for those who have not been affected by COVID as badly as others, I applaud you all for standing up and doing what's right so that we can head in the right direction and return to normal.

LILACS to the new traffic lights on freeway entrance ramps. As Spokane grows, unfortunately so does the traffic. Luckily, the Spokane City Council had the bright idea to implement some larger cities' techniques when it comes to traffic jams, and so far, they are working fantastically!

LEMONS to the Lime scooters. The “Limes” are starting to look like trash. At first, they were awesome!

All other big cities were using them, and it felt like a great new way to help people get from Point A to Point B. Unfortunately, they now have turned into a complete eyesore as they are just thrown around recklessly, lying down in the middle of sidewalks. At times, you will see a Lime scooter so trashed, it's as if was hit by a car or thrown off a bridge. Also, in these days of COVID, who really wants to touch a nasty scooter handle anyway? Sorry, but take them back, at least until the pandemic is over and once people can learn to respect things. But why lie; that will probably be never.

LILACS to the Spokane police department and their new bike force. Unfortunately, more growth equals more crime.

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Now that we have a bike force, it’s great that people will hopefully feel safer in the evening walking downtown or on the Centennial Trail.

LEMONS to the city for STILL not putting up any type of safety precaution on the Monroe Street bridge. It seems like every other week the bridge is closed because of jumpers or attempted jumpers. There needs to be some type of safety implementation like the Maple Street Bridge has. I know the cage idea may make the bridge less attractive, but there must be a better way. Also, if you're struggling with suicide, please call suicide prevention at 800-273-8255.

LILACS to Green Bluff for doing an outstanding job this year!

Took the fam out and the line to get in had to be about a half mile long but was well worth it. So much good food and tasty things to snack on, and I can't leave out the mouthwatering pumpkin spice doughnuts and the apple cinnamon mimosas were to die for. You can always count on Green Bluff for some good old fashioned family fun!

LILACS to Spokane Quaranteam for their quick thinking during the pandemic to help small businesses keep their lights on a while longer while simultaneously feeding people in need. photo by Avah Fletcher

Jordan Bozzi is the son of founder and co-founder Vincent and Emily Bozzi and is CEO/Publisher for Bozzi Media.

Jordan grew up in Spokane and attended both Ferris and West Valley high schools. Some of Jordan’s hobbies include painting, traveling with friends, and designing clothing and jewelry.

Jordan is currently a resident of Spokane and his main focus is keeping his parents' dream alive.

NOVEMBER 2021 / BOZZIMEDIA.com

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FIRST LOOK/listen

Sid Al-Thumali is Podcasting His Way Through the Pandemic.

He Wants You to Listen

by Jonathan Glover

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Sid Al-Thumali wants to know your name. He wants to know how you’ve been.

He wants to know where you’ve gone, the places you’ve seen, and the faces you no longer do. He wants to know how you got here. And he’d like you to ask questions, too.

Only, you likely won’t see him while he’s asking. You’ll hear him, sure, but that’s not how 2021 works. That’s not how COVID19 works. And it’s certainly not how Spokane works, several hundreds of miles from the nearest major cities.

But he asks you all the same because he cares. Truly, deeply cares. He wants you to feel like two friends sharing stories over a campfire. Or on a hammock. Or a front porch. I ask you questions, you answer. You ask me questions, and I answer. We learn more

about each other and if the audience does too, Keylee—like Sid—was a theater kid even better. before the pandemic started. She lives Connection and entertainment. That’s in Denver and in 2018 flew to Spokane The Wayward World Podcast. to attend the Kennedy Center American “Whenever somebody asks me, ‘Hey, College Theater Festival at Gonzaga. It was what’s the vibe of your show?’ I tell them while walking around downtown that she it’s essentially two friends sitting down saw Sid and “just kind of bugged him.” drinking coffee,” Sid says.

“He was wandering around,” Keylee says.

For over seventy “And I asked if he wanted episodes, mission to walk together. And he accomplished. Since did.”

He’s shared intimate its inception, Sid has It was an instant landed the artistic connection. Later that conversations director of Spokane trip, the two would Left theater, a mental talk about all sorts of with directors and health counselor, a things—relationships, filmmakers, Tik Tok poet, musician and abuse, ex boyfriends Twitch streamer and a and moving on. That influencers and comedian who writes same conversation was for “Full Frontal with retreaded more or less Egyptian American Samantha Bee.” in the podcast two years playwrights. And He’s shared later, but this time for intimate conversations to hear. just about everyone everyone with directors and Then there’s the one filmmakers, Tik he did with local theater in-between.

Tok influencers and actor and man-withEgyptian American a-million-dollar-voice, playwrights. And just Robert Tombari, who about everyone in-between. talked with Sid for nearly two hours about The Arab-American artist in South vocal coaches, finding your way in life, and Perry started the podcast in June 2020 after going for it. They also talked about Robert’s COVID-19 and quarantine abruptly ended laugh and how it can warm just about his creative and passionate performing anyone’s heart. career at the Traveling Theater Company “That’s what I love about Sid’s podcast,” for Wayward Artists. For years, Sid studied Robert says. “This podcast was one of the and performed theater while at Gonzaga catalysts that made me realize I could be University. Suddenly, he had nothing—no making art even throughout the pandemic. outlet for imagination and no audience to If Sid is doing this, why I can’t I? share it with.

And that’s the point, really. Friends But like many whose industry shrunk sometimes talk about fun. Things that when we went indoors, Sid changed. He make you laugh. Things that inspire. And had to. Remembering podcasts he loved like sometimes, uncomfortable things. And if Kinda Funny and Pockets Full of Soup—a you were in the room, you’d hear it. And if storytelling show by mentor and all-around you had an ounce of empathy, you’d feel it, idol Jared Petty—Sid adapted. too. Just like Sid did listening to others on All it took was some editing software, a some of his favorite podcasts. desk, a laptop, a microphone, a few stands, “They helped me a lot through some an iPhone and an internet connection. And, tough times,” Sid says. “A lot of anxiety and well, friends. The kind with interesting depression.” stories. And plenty of them.

Listen long enough, and you’ll “I love talking to Sid,” says one of understand where much of it comes from.

Sid’s first guests and close friend Keylee Sid spent much of his life feeling like he Anderson. “He’s always very organic in didn’t belong, a result of moving to Saudi his conversation. He doesn’t try to force Arabia when he was five. He moved back to things.” the United States in 2013 after his parents

divorced. His three siblings remained.

It’s not much easier living in Spokane, either. He longs for a day when he can move to far-off cultural and entertainment hubs like Chicago or Los Angeles, where it’s not quite so difficult to explain to guests where exactly on a map you live.

You can see the doubt and concern spill out at times. Like on Twitter this month, where he confessed, “making this podcast is one of the loneliest experiences I’ve ever had in art honestly.” But admittedly, the “the small boosts of euphoria” are worth it, and “one day that will change, and I know I gotta be patient. I have to be patient.”

The Inland Northwest does come with its benefits, though. For one, it’s cheaper rent than a big city. And not to be taken for granted: in Spokane, everybody knows everybody, especially alternative weeklies.

This year, Sid’s podcast placed second in the “Best Local Podcast” category, losing only to The Perimeter with Adam Morrison, despite only being around for a year.

It’s not first, but it’s also not third.

A good, sweet spot. A happy, carefree medium.

“We just recently got nominated for an award,” Sid tells his guest Kahlief Adams, the host of popular podcast Spawn on Me. “Congratulations,” Kahlief says.

“Yeah, nominated though—we got second place,” Sid says. “Every time we screw up or anything like that, don’t worry fam; we’re only the second-best podcast.”

According to a white board with dry erase marker “guest list” hanging near Sid’s bed, he’s barely scratched the surface on the guests he plans to interview. Most are personal friends, sprinkled with a few big names in the video game hobby sphere.

And one massive influence: Lin Manuel Miranda.

Given his track record, there’s no doubt he’ll pull them all in somehow. What do they talk about? Anybody’s guess. The best thing we can do is shut up and listen.

“I feel like there are a lot of times in my life when I’m not heard,” Sid says. “I value when people hear me. The best thing you can do for someone is just listen to what they have to say.”

NOVEMBER 2021 / BOZZIMEDIA.com

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FIRST LOOK/spokane rising

spokanerising

by Anthony Gill

Anthony Gill is an economic development professional, graduate student, and founder of Spokane Rising, an urbanist blog focused on ways to make our city a better place to live.

Our Region is a Hub for Skiers— LET’S OWN IT

Somewhere between September and October, my attention shifts. Like most skiers, as temperatures fall, the sun sets before seven, and leaves start to shift from green to yellow, I often find my mind wandering to the mountains. Long before the last golfers have left area courses, I’m already streaming ski movies and checking forecasts. While I was growing up, I’d even hold a “pray for snow” party in early November, complete with pineapple effigies (to ward off the “Pineapple Express”—a weather pattern that causes rapid snowmelt).

I know I’m not alone. Our region is full of skiers, and for good reason!

Spokane has a rightful claim as one of the best ski regions in the country, outside of Utah.

Within a two-hour drive of downtown, skiers can access more than thirteen thousand acres of terrain and more than forty chairlifts across six resorts. Snowfall is plentiful, with more than three hundred inches annually—and more in a good year. And for those with the skill and 22

BOZZIMEDIA.com / NOVEMBER 2021

the equipment, our area’s lift-accessed side country and backcountry terrain is tough to beat.

But what sets our region apart is its authentic character, laidback vibe, and relative lack of lift lines. Unlike in Utah or Colorado, you can easily find fresh powder even a few days after a storm, and you won’t have to fight base area crowds to do it. And lift tickets remain relatively inexpensive compared to the industry as a whole— about sixty-seven dollars on a weekend at 49º North, compared to almost 120 dollars at Solitude, a much smaller but similarlypositioned resort in Utah.

So how do we better tell the story of winter sports in our region without spoiling what makes it so special in the first place?

First, we could do more to encourage locals to learn to ski. Many areas offer lowcost learn-to-ski programs, which bundle lessons and tickets. At Mount Spokane, this program costs just 179 dollars and includes three two-hour lessons, rentals, and lift

tickets. Lookout Pass even offers a free ski school to local kids. These programs can allow new people to enter the sport, but they aren’t particularly well-known or promoted.

Second, we should explore ways to better introduce winter sports to young people. What if, at Manito Park, in addition to the ubiquitous after-snow sleds and toboggans, we also saw skis, snowboards, and small terrain park features? What if more of our local public schools offered ski programs, whether as extracurriculars or as part of physical education classes?

Finally, let’s embrace winter sports in our cultural calendar. About a decade ago, fall ski movie premieres were wellattended and well-promoted events in our community, but their popularity has waned in recent years. Let’s revive the stoke with an annual season kickoff— we could bring movie premieres and potentially even a rail jam into the remodeled Pavilion for an even more one-of-a-kind experience.

The Spokane area isn’t seen nationally as a hub for skiers and snowboarders, but to locals, and to those in the know, it offers big terrain, nonexistent crowds, and surprising affordability. This ski season, let’s do more to embrace our winter identity.

The Spokane area isn’t seen nationally as a hub for skiers and snowboarders, but to locals, and to those in the know, it offers big terrain, nonexistent crowds, and surprising affordability. This ski season, let’s do more to embrace our winter identity.

NOVEMBER 2021 / BOZZIMEDIA.com

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40 Years on the Farm Celebrating the Love, Lifestyle, and Legacy of Quillisascut

R

by Adriana Janovich

ick and Lora Lea Misterly milk what’s left of their goat herd the old-fashioned way: by hand.

The creamy liquid—warm, raw, fresh, frothy—sloshes around the rim of the metal pail Lora Lea holds up so guests can get a closer look. This morning’s yield could end up in their coffee cups or get used to make cheese or cajeta, a thick Mexican caramel sauce.

At the height of production, Lora Lea was making an average of fifteen to twenty pounds of cheese per day. The couple had some sixty-five goats. And they milked about forty of them in two, twohour shifts per day.

Now, milking lasts thirty minutes at most. The herd has shrunk to ten animals, and Rick and Lora Lea milk only four of them.

She still makes her specialty cheese, but the average, she says, is “a pound a day, maybe.”

After four decades on the farm, the couple’s focus is more about passing down traditions than production. Since starting their farm school twenty years ago, their humble homestead has morphed into a mecca for big-city chefs from Spokane to Seattle as well as culinary students, food lovers, and agritourists of all backgrounds and skill levels.

An estimated 1,800 visitors in all have come to Quillisascut Farmstead Cheese and School of the Domestic Arts to connect. With the earth. With each other.

With Rick and Lora Lea. With the rituals of our forebearers and farmsteaders of the past.

“I’m grateful for all of the people who

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come here and for getting to share our dream and lifestyle with them,” says Lora Lea, sixty-six. Rick is sixty-eight. “We’re really lucky to be able to do what we do. We want to do it as long as we can. But getting some things done takes longer now. It’s harder.”

They’re beginning to wonder what retirement might look like for a husband and wife who have worked their land by hand since the year they wed.

“We’ve spent so much time building and planning. I don’t want to put an end to it,” Lora Lea says. “Does another generation take over? Do we just sell our land to someone? How will this all evolve? These are the questions we’re asking ourselves. These are big questions.”

Small farms like Quillisascut make up ninety percent of farms nationwide but account for just over half of the country’s farmland. Washington, where there are nearly 35,800 farms—down from more than 40,000 two decades ago—mirrors that trend. Here, most farms—about 33,000— are small farms.

And their future, like the future of small farms across the country, is uncertain.

Seventy percent of American farmers are slated to retire within twenty years.

Their average age is fifty-eight. And more than a third—including Rick and Lora Lea—are sixty-five and older.

Additionally, America is experiencing an across-the-board decrease in farms, farmers, and farmland. With the world population expected to reach nine billion by 2050, the United Nations Food and Agriculture Organization estimates that, to feed everyone, sustainable food production needs to increase by seventy percent.

Sustainable food production is among the reasons Rick and Lora Lea founded their school. So is building community and encouraging thought-provoking discussion. About cultivation and conservation.

About what is enough and what it means to be grateful.

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DATEBOOK

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FACES

On the first day of a recent, five-day Farm Culinary 101 course, Rick asks, “Can small farms really save the world?” *** At its root, Quillisascut is a love story.

Love between husband and wife. For this land and agrarian lifestyle, the planet, its people, and the art and craft of once-commonplace practices that people for generations learned at home on the farm from their parents and grandparents.

It is love, too, for the animals raised here, the cheese crafted here, the fruits and vegetables grown here, and the guests who make the pilgrimage to these thirtysix acres nestled atop a ridge just east of the Columbia River at the stoplight-less crossroads that is Rice, Washington.

Tucked away in the outlying reaches of rural Stevens County, Quillisascut is both a retreat and an academy. Far from skyscrapers and traffic, with no TV and few distractions, the environment is ripe for learning, engaging, and trying new things.

“Some people think of it as a vacation, but I don’t think it is,” Lora Lea says.

“You’re not on vacation. You’re learning.

You’re working.”

Farm school isn’t for the faint of heart.

Mornings are early, showers are short, and there are chores to complete before breakfast. Dinner, too.

Participants wake around 5:30 a.m. Then it’s nearly non-stop until afterdinner chores. Everyone takes turns making meals, washing dishes, gathering eggs, composting scraps, harvesting crops, and feeding the ducks, chickens, and turkeys while also learning to forage for wild greens and berries, bake bread, butcher a chicken or goat or both, can preserves, make cheese, and more.

“The work and the discomfort, it’s not for everybody. It is so intense,” says Spokane author and food writer Kate Lebo, an apprentice cheese maker at Quillisascut through the Heritage Arts Apprentice program of the Center for Washington Cultural Traditions.

“It takes years, if not decades, of dedicated study and practice, of being in the kitchen, making mistakes, writing them down or not writing them down, using your resources and developing a sensibility—a particular way of looking at food—from time and repetition,” Kate says. “Lora Lea and Quillisascut have become, for me, 26

BOZZIMEDIA.com / NOVEMBER 2021

a way to try to understand food systems and where I am. To get to learn from a person like Lora Lea teaches you cooking within cycles and a particular place, and all of these things affect how good the food is. You might not come out of Quillisascut a farmer, but you’re going to come out changed.” *** Rick and Lora Lea established their farm as newlyweds in 1981. Their dream: living simply, treading lightly, wasting nothing.

“We wanted to be self-sufficient,” she says. “We thought we could grow all of our food and make a living off of the land.”

They met when she was twentyfour, waiting tables at Republic’s Lost Dog Café, and he was twenty-seven, living in a log cabin in rural Ferry County after escaping from Southern California. Within a year, they were looking for land around Danville and Daisy.

They wanted a place with southern exposure, close to power and a county road, with gravity-fed water. This patch had all but the latter. Named for a nearby creek, Quillisascut started as twenty-six acres. In 1994, Rick and Lora Lea added another ten.

They put money down on the first portion Memorial Day Weekend and married June 6. His parents didn’t get their “hippie lifestyle. I think they were proud of what we were doing but they never really understood it,” he says.

She had been a 4-H kid who grew up on a small dairy near Leavenworth and learned to can and make cheese from her mother.

Lora Lea describes her as “totally supportive from the very beginning.”

In the beginning, Quillisascut didn’t have electricity. “We stayed in a little tent trailer,” Lora Lea says. “There were no bathrooms or showers or anything like that. We had a lean-to with a propane stove for our kitchen. And we had a bucket on a rope, which we would lower into the well to keep things cool. We didn’t have refrigeration.”

They brought in power and water and started excavation for a house. When they ran out of money, she went to work in a café, and he got a job at a dairy. They went to California for a spell, too, so Rick could work construction. He also did odd jobs around Stevens County and worked construction in Spokane.

They started their garden the second

year, planting corn, beans, and tomatillos that, Lora Lea says, “are still coming up now.” Little by little, they added more. Apricots. Plums. Peaches. Peppers. Grapes. Eggplants. Onions. Garlic. Carrots. Tomatoes.

Potatoes. Cucumbers. Walnuts.

They had gotten goats right away, and Lora Lea was already making cheese for personal consumption. In California, she observed an emerging farmstead cheese industry and was interested in being part of a similar movement in Washington.

“The flavors were being lost,” she says.

“Being someone who could carry that tradition forward seemed viable to me, being a link in the chain, bridging that gap.”

She reached out to Washington State University for info on micro-dairying, took a cheesemaking course and, in 1987, she and Rick founded their cheese company with nineteen goats. He took care of the animals. Both did the milking. She made the cheese. He sold it. For fifteen years, it was their main source of income.

Quillisascut cheese was served at some of the restaurants that shaped Seattle’s modern food scene: Ray’s Boathouse, Thierry Rautureau’s now-closed Rover’s restaurant, and the also now-closed Café Sport, where Tom Douglas made a name for himself before opening his own eateries.

Chef and food writer Greg Atkinson bought Quillisascut cheese. So did Seattle’s Four Seasons Hotel and Spokane chefs David Blaine and Adam Hegsted. For a time, Rick and Lora Lea also sold cheese at Seattle’s famed Pike Place Market as well as farmers markets in Redmond and Spokane.

“We maxed out,” Lora Lea says. “If we would have gotten any larger, we would have needed a larger facility.” *** As the garden and goat herd grew, so did Quillisascut’s reach and purpose. Inspired by Woodinville’s Herbfarm and conversations around Y2K worries, including stockpiling food, Rick and Lora Lea began thinking about a new direction for the farm. “Teaching people about where food comes from and eating locally and seasonally seemed like a great fit for us,” she says.

They liked the idea of giving back and hosting experiences in which culinary students and professionals could play with the ingredients they pro-

duce and see how they live.

“Everything is connected here,” Lora Lea explains in “Chefs on the Farm,” Quillisascut’s 2008 cookbook, published by Skipstone, an imprint of Mountaineers Books. “The soil feeds the plants that feed us. We are merely the walking, talking result of that connection.”

When they held their first workshop in 2002, the straw-bale clubhouse—with its table for twenty and guest rooms for twelve—wasn’t yet finished. “Some people stayed in tents,” Lora Lea says. “Some people stayed in our house.”

She and Rick quickly realized they needed a trained chef to head the farm-school kitchen. Kären Jurgensen joined Quillisascut in 2003. An instructor at Seattle Culinary Academy at Seattle Central Community College, she grew up in Republic and “is powerhouse in the kitchen. She has a lot of knowledge and skill, and she leads by example,” Lora Lea says. “She sets the bar really high.”

Jurgensen helps participants plan and make meals, and leads sessions on goat fabrication, stock-making, canning, and breadmaking. Her loafs often feature Wilma, a sourdough starter that’s more than 100 years old. Her grandmother, the starter’s namesake, had gotten the starter from her mother and passed it down to Jurgensen, who offers to share it with farm-school students who are interested in continuing to bake with the starter once they return home.

“I’m so inspired when people start gardening or composting or canning or making cheese or bread because of their time here,” Lora Lea says.

Since returning from farm school in August, Betsy Rogers, who owns the private chef service Ovens to Betsy in Seattle, has started supporting a local butcher shop.

She plans to start frequenting local farmers markets, too.

“It was really eye-opening to see what happens on a farm,” Betsy says. “Trying goat milk for the first time, that was really cool. So was seeing how much Rick and Lora Lea respect their animals. That really comes through, especially while breaking down a goat and using pretty much all of it, whether it’s going to be dog food or dinner Saturday night or sausage. I had so much fun making things from what they grew and produced.”

Pizza night, which puts the farm’s woodfired oven to use, is a highlight. So is eating fruit right off the trees.

“Everybody’s here for the same reason: they all love food,” says Lora Lea, who leads a foraging walk down the driveway and along Pleasant Valley Road, looking for service berries, chokecherries, watercress, black mint, and more.

Participants also visit a nearby beekeeper and market farm, where rows are straight and tidy, and yield carefully is calculated. By contrast, at Quillisascut, “Weeds are OK,” Lora Lea says. “We can eat those, too.”

There’s no red barn or white picket fence at Quillisascut, where the packing list includes gardening gloves, “grubblies,” barnyard shoes, and ear plugs. One of the things guests learn is roosters crow at all hours, not just sunrise.

“Be prepared to get out of your comfort zone,” Betsy says. “Be prepared for some really good food, too, and open yourself up to new experiences and trying foods you might have never had.”

Students from SCC and Bastyr University are regular attendees. So are Seattle-area chefs and culinary teachers. And, for several years in the latter part of the aughts and early 2010s, Quillisascut hosted retreats for Spokane chefs to talk about the city’s changing food scene and to try to better define Inland Northwest cuisine.

“Anytime you go to Quillisascut, there’s this extreme focus on food and community and what our role is in making those things better,” says David Blaine, who attended an early workshop. Since then, he’s organized the Spokane chef retreats, helped with fundraisers, written a passage for Quillisascut’s cookbook, and made a point to visit “at least a couple of times a year.”

He remains hopeful for the future of the farm, “that the same spirit can keep the vision going.”

So is Rick. “There’s this whole psychology component that takes place when people are sharing meals, working together and talking about shared values,” he says. “When people cry at the last meeting, you see it really makes an impression on them and it’s more than just delicious food. It’s the human connections made around the table.”

THE SCENE/lilac lit

lilac lit

by Rebecca Gonshak

Rebecca Gonshak is a Spokane-based fiction writer, essayist, and playwright.

She has an MFA in creative nonfiction from Eastern Washington University. Her work has been published in Prairie Schooner, The Account: A Journal of Poetry, Prose, and Thought, The Swamp, and Alien Magazine. Her one-minute play, First Trip, was performed during Stage Left’s Fast and Furious Festival 2020.

Her flash fiction piece “Hypnosis” was selected for the Wigleaf Top 50 Very Short Fictions 2021.

I spent Thanksgiving 2020 alone, away from my family. I made butternut squash and undercooked mashed potatoes that had big crunchy

lumps. I wouldn’t have fed those potatoes to another person, but I didn’t mind them. When you’re alone, you can shrug off your mistakes. In a family, you have to accommodate, compromise, try harder.

My parents and I are vaccinated this year, so I plan to spend Thanksgiving with them. We might get on each other’s nerves, but I’m grateful for the privilege of being annoyed by people I love.

These two books are about families. Loving families, but not particularly happy ones. At times they could pass for “charmingly dysfunctional.” At other times, their failures to function just make you want to cry. Ultimately, these are sad, funny books about love.

Priestdaddy

by Patricia Lockwood In this memoir, Lockwood writes about being the daughter of an unlikely Catholic priest and growing up in the church. Like literally, inside of it, living in the rectory with her parents and siblings, snacking on unblessed Communion wafers, and teasing the anxiously chaste seminarian who lives with them.

As someone who grew up Catholic, I loved how Lockwood describes to her future husband what Catholics believe: “First of all, blood. BLOOD. Second of all, thorns. Third of all, put dirt on your forehead. Do it right now.”

Lockwood is a master of the absurd image. Metaphors like “...the citric humor of high school girls… My friends and I were full oranges of it, with a resilient shine on our leaves,” live their improbable lives in every chapter.

Lockwood started her career as a poet, so you can see how she learned to look at language—and life—on a slant. Reading her reconfigures your brain, so you might start to imagine yourself as an orange, too. Maybe a blood orange with a rosary wrapped around the rind and dirt on your forehead.

And then there are her parents. Her father likes to play murderous atonal riffs on the electric guitar and binges action movies in his underwear, yelling, “YEAH, BAYBEE!” when something blows up.

Her mother is obsessed with the things that could kill them and says things to her

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daughter like, “According to a website I was reading about gators who kill, more and more gators are becoming killers.”

I don’t think I’ve ever read a book that made me laugh quite this much. Real belly laughs. But when you least expect it, she dives deep into the open fault lines between her parents’ conservative Catholic beliefs and her own skeptical worldview.

“The story of a family is always the story of complicity,” she writes, referring to how the Catholic Church has been a kind of family to her, and as a member of that family, she was let in on its secrets—namely the child sexual abuse that the church covered up for decades.

Part of being in a family is learning who is considered “us” and who is “them,” who is protected and who is not. Unlearning these lessons takes intentional, reflective work. Lockwood isn’t afraid to do this work on the page, reflecting it back to us on a slant, revealing everything she embraces about her family and everything she has had to reject.

All My Puny Sorrows

by Miriam Toewes First, content warning for suicide. While I found this novel to be, at its core, a lifeaffirming story about love, it is still on a very grim subject, and if a frank exploration

of death and depression is not what you want to read during this already awful plague year, forget this book for now. Read it when you’re prepared to break into a few thousand pieces and put yourself back together again.

All My Puny Sorrows is about a novelist named Yoli, whose sister Elf, a brilliant concert pianist who in her teens sowed rebellion in their Mennonite community, attempts suicide. Yoli desperately wants her sister to live, but Elf desperately wants to die, and this tension propels the novel.

But I swear to you, this book is funny.

Much of the humor is dark, like when Yoli sees that Elf has written the word “pain” fifty times in a notebook and asks, “Shopping list?”

Elf, even in the depths of despair, hasn’t lost her wit. At one point she tells Yoli, “‘I’m just saying apologies aren’t the bedrock of civilized society.’ ‘All right!’ I said. ‘I agree. But what is the bedrock of civilized society?’

‘Libraries,’ said Elf.” The humor in the book is subtle but everpresent. It’s the humor that family members pass to each other like an oxygen mask when things are going very badly.

The humor that keeps you breathing into the next moment, when everything hurts, and you’ve all had a very bad year.

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THE SCENE/art&words

Art&words

art by Megan Perkins Megan Perkins uses her brush to capture the spirit of Spokane places and events, exploring her hometown with paint and love. Follow her adventures on Instagram @artistseyeonspokane, Facebook, and meganperkinsart.com.

by Sam Foley

The Night Before Departing for the St Joe River In the morning we go to the river to pick through the stones there, to press the smoothest among them against our skin to harvest their heat, and with their warmth extant on our skin we’ll wade into water so cold that it’s sweet, so bone-numbing that it shocks out the loneliness.

The submergence is crucial. It’s best to force the body against the riverbed, the current rushing above, the sound of which pricks a pinhole in the latent mind so that you see another river, a real river at last,

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though dammit if it won’t stay and dammit if you can’t bring it back with you so that it feels always like it means something here.

But I guess we do have some good laughs down there anyway holding cold ones out of the water, floating our fat butts around the bend, and I guess I did once hold my breath and feel the current distinctly as time, heard the stones upriver knocking seaward as voices outside myself, and once in a parking lot in St Maries I briefly ceased to see things at all but only how they relate, and I heard that relationship as a voice,

and for an even shorter time I’d felt I could get that voice on paper, and other times I came close, but it’s just like Jesus, man, I don’t know, that voice resists translation.

Nothing else is real though exclusive to no mode or register it comes through when and where it wants, and no other time.

Sam Foley has an MFA from EWU. He lives in Spokane with his wife and their two daughters.

NOVEMBER 2021 / BOZZIMEDIA.com

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THE SCENE/dirt

thisisdirt

by Amber Jensen

Amber Jensen is a fiction and non-fiction author, storyteller, and naturalist who specializes in pieces that highlight the human condition as related to the natural world. She hails from small town Idaho and makes her home on a piece of land in Eastern Washington with her adventure-seeking husband and four wild children.

Tiny Gratitude Tiny things spill out of a box as I carefully sort and stack the items. So many tiny things.

My daughter has a love of tiny things. I think she might get it from me. Are little boxes and small baubles a love language? Stones, seashells, marbles, figures of animals and objects. We are collectors of itty-bitty life things.

My mother buys little things at thrift stores and estate sales and gifts them to my daughter at random times. In this particular box of smallness, there are a few books, and a gratitude journal is among them. It’s full of prompts for young girls. ‘Tweens’ is what the cover says.

The term ‘tween’ is not lost on me in its micro aspect. Such a small increment of time in one’s life. A niche of hormones and uncertainty, sandwiched between the dreamy fairytale of early childhood and the promise of wisdom and freedom in the teen years. A small thing bookended by small things.

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I flip through the pages to decide when to give the journal to my now seven-yearold daughter and to be sure the pages aren’t full of another child’s gratefulness. Prompts fill the headers of each page asking for little pieces of thanks and acknowledgement.

Page after page prompts for listing small things one is thankful for. Pixels of expression hidden and making up the big picture. A guide for children to express their feelings about their changing world and experience of it.

As I set out a pile of small stones, beads, and a few half-inch unicorns, I imagine gratitude compounding like the pile.

The pile of all the itty-bitty items I have collected from the box grows and requires a small tote of its own to contain it.

Gratitude has been a solid foundation of my life for several years, and I discovered its compounding power during the worst of times. When I couldn’t seem to think of anything important to be grateful for, I would write down a seemingly simple thing.

I am grateful for dogs.

I am grateful for hugs.

I am grateful for bread.

I’d write these simple things in a journal and feel like a complete fraud. Day after day, I was grateful for things I’d normally move right past. There was no profound reckoning in being grateful for rain or socks or a song. The more I expressed gratitude for the simple things that surrounded me, the more I began to look for other bigger things. I needed to be grateful for big things—even if all I could muster was thanks for small things.

What I discovered was that all these throwaway gratitudes, all the times I wrote something just to fill in the blank, those things were accumulating. Gratitude for dogs became actual joy in the time I spent with my dogs. Gratitude for hugs morphed

The more I expressed gratitude for the simple things that surrounded me, the more I began to look for other bigger things. I needed to be grateful for big things— even if all I could muster was thanks for small things. into holding on longer when I received or gave an embrace. Gratitude for food had me savor each bite, and gratitude for the silly things had me looking for odd bits and moments to honor and cherish.

As I find myself leaving the first raw months of grief after the passing of my father, I am solidly back in my simple and small things gratitude practice. Some days my functioning isn’t top notch. I forget what day it is and miss deadlines and meetings, and it must be buffered by something.

The buffer I keep building, the soft place to land and the cushion for my heart, is gratitude. A pile of simple small things that grows and rises to meet me wherever I am.

Over time and with practice I have become a space of gratitude. Like the book, I collect the tiny pieces of simplistic gratefulness. I am grateful for stars and kisses and soup and tiny forest mushrooms, and I’m finding that it’s more than enough to fill all the spaces in my heart and soul where cracks or breaks would have left me broken open. It’s more than enough to collect smallness that brings big joy and holds it all together in a practice of intentional gratitude.

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datebook ART

Through November: Wild Things

A Campbell House companion to American Original: The Life and Work of Audubon.

Wild Things targets the personal histories behind period clothing made from leather, fur, and feathers to interpret the social fabric of the Campbell Family’s era and tracks historical relationships with living creatures, from subsistence to fashion.

Museum of Arts and Culture. 2316 W. First Ave. northwestmuseum.org.

Through January 9, 2022: What We Make: Nature as Inspiration

People are makers. Delve into the vital relationship between makers and nature.

Discover how the landscape inspires artmaking through the works and relationship of Northwest artists Wesley Wehr and Joseph Goldberg. Explore the natural motifs, tradition, and importance of beaded bags in the plateau cultures. Investigate the use of natural materials in millinery and its many different forms. Learn the story of a blacksmith who flew the first plane in the Inland Northwest, illustrating our obsession with flight over the ages. Museum of Arts and Culture. 2316 W. First Ave. northwestmuseum.org.

Through February 2022: Louis Comfort Tiffany: Treasures from the Driehaus Collection

A celebration of the artistry and craftsmanship of the Tiffany artworks from Chicago’s distinguished Richard H. Driehaus Collection, highlighting masterworks never before presented in a comprehensive exhibition. Exhibition organized by the Richard H. Driehaus Museum and toured by International Art & Artists, Washington, D.C. Museum of Arts and Culture. 2316 W. First Ave. northwestmuseum.org.

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Through February 2022: Continuous Lines: Selections from the Joe Feddersen Collection

Joe Feddersen (Confederated Tribes of the Colville Reservation) is an artist working in print making, glass, and traditional materials, whose work is featured in the MAC’s permanent collection. Based in Omak, WA, he spent a career teaching at Evergreen College in Olympia and exhibiting nationally. This exhibition features work from Feddersen’s personal collection of contemporary American Indian art, reflecting his friendships and artistic interests over the past few decades.

From Jaune Quick-to-See Smith to Rick Bartow, this exhibition features a wide variety of work, including sculpture, painting, photography, and prints. Museum of Arts and Culture. 2316 W. First Ave. northwestmuseum.org.

Through August 2022: Awakenings

The MAC, in collaboration with the United Tribes of the Upper Columbia (UCUT), tells the story of the annual Columbia River Canoe Journey—from the purchase of old growth cedar logs and carving the dugouts to the annual launch and landing at Kettle Falls—through contemporary and historic canoes supported by the words of those who have experienced it. Museum of Arts and Culture. 2316 W. First Ave. northwestmuseum.org.

November 5, December 4: First Friday

First Friday is designed to showcase the downtown art and retail scene. Downtown retailers and restaurants feature artists, musicians, specialty food and beverage as a special promotion on the first Friday of each month. Some offerings may be virtual, and small groups are encouraged. downtownspokane.org/first-Friday.

COMMUNITY

Through December: Holiday Memories at Green Bluff

Create your own family tradition with a trip to Green Bluff to cut your own Christmas tree and take pictures with Santa. Select gifts of fresh fruits, unique food items, candy, and wine. There is fun for all during Holiday Memories time on the Bluff. Green Bluff. greenbluffgrowers.com.

EVENTS

November 6: Uncaged: Untold Stories from the Cast of Tiger King

Featuring cast members from the Netflix hit docu-series of the year Tiger King, “Uncaged: The Untold Stories from the Cast of Tiger King” will feature four cast members from the pop culture blockbuster: John Reinke, Saff, Joshua Dial and Barbara Fisher. The four will engage in a live moderated conversation, and audiences will be able to peek behind the curtain of 2020’s most bizarre and addictive TV series. Audiences will hear stories about Joe Exotic, Carole Baskin, Doc Antle and all the others—direct from the people who lived the mayhem. Moderated by comedian and podcast veteran Todd McComas, the show features a seventy-minute discussion with the cast members discussing all things Tiger King – including never-before-seen videos, photos, and no-holds-barred stories – stories that will make audiences gasp in disbelief, and relive the series all over again. The show will also include a live audience Q&A. First Interstate Center for the Arts. 334 W. Spokane Falls Blvd. firstinterstatecenter.org.

November 12-14: Monster Jam

Monster Jam® is an action-packed motorsport with world-class athletes locked in intense competitions of speed and skill.

Witness heated rivalries, high-flying stunts

and fierce head-to-head battles for the Event Championship. Engineered to perfection, these 12,000-pound monster trucks, including the legendary Grave Digger®, Megalodon® , El Toro Loco® and more push all limits in Freestyle, Skills, Donut and Racing competitions. Monster Jam also features breathtaking Freestyle Motocross exhibitions. The Series Champion receives an automatic bid to the prestigious Monster Jam World Finals® to compete for the title of World Champion. This is full-throttle family fun. Spokane Arena. 720 W. Mallon Ave. spokanearena.com.

November 13-20: Wishes and Wine

The Wishing Star Foundation’s annual “Wishes and Wine” fundraiser has gone virtual, and they will be hosting a week of auctioning amazing items and experiences, with a few fun surprises thrown in. Since 1983, Wishing Star Foundation has been granting wishes for children 3-21 who are battling terminal or life-limiting illnesses, as well as creating a supportive community for our Wishing Star families in the Spokane and Tri-Cities area. Register on Auctria.com prior to the event to bid. wishingstar.org.

November 16: Hasan Minhaj

Hasan Minhaj is bringing the laughter to Spokane! Minhaj was the host and creator of the weekly comedy show Patriot Act with Hasan Minhaj that premiered on Netflix in October 2018. The series explored the modern cultural and political landscape with depth and sincerity through his unique comedic voice. Patriot Act received a 2019 Peabody Award, a 2019 Primetime Emmy Award for “Outstanding Motion Design,” and was recognized for a 2020 Television Academy Honor. First Interstate Center for the Arts. 334 W. Spokane Falls Blvd. firstinterstatecenter.org.

November 23: Alton Brown Live: Beyond the Eats

Alton Brown is hitting the road with a new culinary variety show. Audiences can expect more comedy, more music, more highly unusual cooking demos, and more potentially dangerous sciencey stuff.

Prepare for an evening unlike any other and if Brown calls for volunteers... think again.

Martin Woldson Theatre at the Fox. 1001 W. Sprague Ave. foxtheaterspokane.org.

December 15-19: A Contemplative Christmas through Trees

“A Contemplative Christmas through

NOVEMBER 2021 / BOZZIMEDIA.com

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THE SCENE/datebook Trees” is a free come-and-go open house at Undercliff House that will feature twentyfive trees in three rooms. This year, the event will be benefitting Union Gospel Mission youth camp. 703 W. 7th Ave. contemplativechristmas.com.

December 17: Jo Koy: Just Kidding World Tour

Jo Koy has come a long way from his modest beginnings performing at a Las Vegas coffee house. As one of today’s premiere stand-up comedians, Koy sells out theaters and arenas around the world.

He has been breaking ticket sale records with his infectious and explosive energy on-stage. Koy pulls inspiration from his family, specifically his son, with material that has universal appeal. The comedian has had four highly-rated and successful standup specials on Comedy Central and Netflix.

First Interstate Center for the Arts. 334 W. Spokane Falls Blvd. firstinterstatecenter.org.

THEATRE

November 23-28: Mean Girls

Direct from Broadway, Mean Girls is the hilarious hit musical from an award-winning creative team, including book writer Tina Fey (“30 Rock”), composer Jeff Richmond (“Unbreakable Kimmy Schmidt”), lyricist Nell Benjamin (Legally Blonde) and director Casey Nicholaw (The Book of Mormon).

Cady Heron may have grown up on an African savanna, but nothing prepared her for the vicious ways of her strange new home: suburban Illinois. Soon, this naïve newbie falls prey to a trio of lionized frenemies led by the charming but ruthless Regina George. But when Cady devises a plan to end Regina’s reign, she learns the hard way that you can’t cross a Queen Bee without getting stung. First Interstate Center for the Arts. 334 W. Spokane Falls Blvd. firstinterstatecenter.org.

November 12-13: A Christmas Carol

Two visionary Tony Award® winners — playwright Jack Thorne (Harry Potter and the Cursed Child) and director Matthew Warchus (Matilda) — offer a magical new interpretation of Charles Dickens’ timeless story. Nominated for five Tony Awards, this New York Times Critic’s Pick welcomes theatergoers of all ages into an immersive experience that is brimming with Christmas spirit. Featuring dazzling staging, moving storytelling, and 12 cherished Christmas 36

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carols, including “Joy to the World,” “Silent Night,” and “It Came Upon the Midnight Clear,” this timely production will leave you “with a heart full of joy and light” (Entertainment Weekly). First Interstate Center for the Arts. 334 W. Spokane Falls Blvd. firstinterstatecenter.org.

November 26-December 19: Babes in Toyland

This musical is wrapped in gold paper with spangles all over it and attached with a card saying Merry Christmas! Wicked Uncle Barnaby runs the toy shop with his comic-ruffian assistants, Roderigo and Gonzorgo, and he turns children into dolls and sell them for gold. Lovable Jane and Alan are his next victims. Enjoy the wonderful characters of Mary, Mary, Quite Contrary; Tom-Tom, the Piper’s Son; Jack and Jill; and Little Miss Muffet in this Christmas classic. 2727 N. Madelia St. spokanechildrenstheatre.org.

December 3-5: An Iliad

Stage Left comes full-circle, bringing An Iliad live to the stage. Directed by Susan Hardie and starring Robert Tombari, our first streamed production back in January makes its in-person debut. This is a fundraiser show to help with production costs in 2022. Come meet the staff, crew, and Board of Directors as we prepare for the most explosive season yet! Limited to 60 tickets. 108 W. Third Ave. stagelefttheater. org.

MUSIC

November 13-14: Spokane Symphony Masterworks 3: Points North

Grammy-nominated composer Anna Clyne has taken the music world by storm in the last decade. She studied at the University of Edinburgh at the same time as our music director, and her work from 2019, DANCE, a cello concerto in all but name, is full of deep expression and melodic invention.

We open our exploration of the North with Mendelssohn’s Hebrides Overture, written after a trip to the Scottish Highlands, and include a lost gem by Nikolai Tcherepnin.

Every Sibelius symphony ends remarkably, but the ending of his Fifth symphony is one of the most astonishing by any composer—a flight of swans gives way to crashing chords surrounded by silence.

Martin Woldson Theatre at the Fox. 1001 W. Sprague Ave. foxtheaterspokane.org.

November 20: Zach Williams

Zach Williams’ powerful and poignant journey spans how a boy with a storybook childhood filled with wonderfully nurturing parents, a strong and supportive grounding in the church, and a warm and loving local community was seduced away by the illusion of rock stardom, and the drug and alcohol excesses that can so often accompany that lifestyle. These days, the Jonesboro, Arkansas-raised and Nashville, Tennessee-based artist is a renewed man.

He’s a husband, a father, and has also become one of CCM’s leading artists and songwriters by carving a niche with his singular blend of southern rock, country, and faith-filled songwriting, which quickly awarded him his first GRAMMY Award® with his debut album, 2017’s “Chain Breaker”. With two additional GRAMMY nods among numerous other accolades, he now returns to share his boldly vulnerable and hope-filled sophomore album, aptly titled “Rescue Story”. First Interstate Center for the Arts. 334 W. Spokane Falls Blvd. firstinterstatecenter.org.

November 26: Trans-Siberian Orchestra

Multi-platinum, progressive rock group Trans-Siberian Orchestra (TSO) will be bringing its highly-anticipated Winter Tour back for 2021 to Spokane. This year’s long-awaited tour celebrates the 25th anniversary of the group’s landmark album Christmas Eve and Other Stories. A product of the vision and imagination of TSO’s late founder/composer/lyricist Paul O’Neill, Christmas Eve and Other Stories follows a story set on Christmas Eve when a young angel is sent to Earth to bring back what is best representative of humanity. Following favorite TSO themes of “strangers helping strangers” and “the kindness of others,” “Christmas Eve and Other Stories” takes listeners all over the world to help reunite a young girl with her distraught father.

Spokane Arena. 720 W. Mallon Ave. spokanearena.com.

December 2-5: Spokane Symphony Special: The Nutcracker with State Street Ballet

The Spokane Symphony welcomes back State Street Ballet of Santa Barbara for their 10th year of exquisite dancing with us to Tchaikovsky’s memorable score. More than 70 local young dancers complete the cast.

Martin Woldson Theatre at the Fox. 1001 W. Sprague Ave. foxtheaterspokane.org.

Olympic Game Farm On the Olympic Peninsula

December 9: Aaron Lewis and the Stateliners

Throughout his more than two-decade career, whether topping the charts as front man of hard rock band Staind, or as No.1 artist on the Country charts as a solo artist, Aaron Lewis has always been painfully honest in his music.

“That’s all I’ve ever done,” says Aaron. “My songs have always been me wearing my heart, emotions, misfortunes, and sins on my sleeve.

I don’t feel like it would be genuine or worthy if it wasn’t.” Martin Woldson Theatre at the Fox. 1001 W. Sprague Ave. foxtheaterspokane. org.

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December 18-19: Spokane Symphony Pops 1: Holiday Pops with the Sweeplings

Holiday Pops is a beloved family favorite with Christmas music, carol singing and a visit from Santa. This year’s very special guests are Spokane’s talented Cami Bradley, finalist from “America’s Got Talent,” and her musical partner, Whitney Dean. Together, they’re the nationally acclaimed pop-folk duo, The Sweeplings. Join us for this warm and festive Inland Northwest Christmas celebration.

Martin Woldson Theatre at the Fox. 1001 W. Sprague Ave. foxtheaterspokane.org.

Olympic Game Farm 1423 Ward Rd. • Sequim, WA 98382

1-800-778-4295 • 360-683-4295 • www.OlyGameFarm.com

December 31: New Year’s Eve: Beethoven’s Ninth

Spokane Symphony Music Director James Lowe conducts his first New Year’s Eve concert of Beethoven’s Ninth — one of Spokane’s great traditions. Join the Spokane Symphony for the exhilarating and inspiring work dedicated to freedom, joy and brotherhood. Martin Woldson Theatre at the Fox. 1001 W. Sprague Ave. foxtheaterspokane. org.

FITNESS

November 25: Huffin’ For the Stuffin’ Turkey Trot

It’s Turkey Time and that means Turkey Trot. Get ready to go huffin’ for the stuffin’ on Thanksgiving. Both a live 5k and a virtual challenge option are available, and you get to choose your own finish shirt. This year’s event benefits Active For Youth. U-District Physical Therapy. 730 N. Hamilton. runsignup.com/ Race/Info/WA/Spokane/TheTrot.

NOVEMBER 2021 / BOZZIMEDIA.com

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NAI Black

THE FACE OF

COMMERCIAL REAL ESTATE Chris Bell

Ironstone Furniture & Fire

THE FACE OF

CUSTOM FURNITURE Sheree and Casey Bryntesen

Dr. Kai Morimoto Mom's Custom Tattoo & Body Piercing

THE FACE OF

TATTOO/PIERCING Beth and Shandra Swilling Maryhill Winery

Northwest Medical Rehabilitation

THE FACE OF

COSMETIC SURGERY Dr. Kai Morimoto

THE FACE OF

MEDICAL REHABILITATION Dr. Karen Stanek

Simply Northwest

THE FACE OF THE FACE OF

WINE PRODUCTION Craig and Vicki Leuthold

GIFT GIVING Denielle Waltermire-Stuhlmiller

California Closets

Mario & Son

THE FACE OF

THE FACE OF

CLOSET DESIGN Jason and Chantale Morgenstern Victory Media

THE FACE OF

MARKETING Dayne Kuhlmann 38

THE FACE OF

BOZZIMEDIA.com / NOVEMBER 2021

STONE

Joey Marcella

ARCHITECTURE & DESIGN

Joshua Hissong and Armando Hurtado Shaw Plumbing

THE FACE OF

PLUMBING Hank Shaw

Odara Medical Spa

Indaba Coffee

THE FACE OF

THE FACE OF

MEDISPAS Jaime Crocker

HDG Architecture

COFFEE

Bobby and Sheena Enslow

Bridal Collections

THE FACE OF

Bella Terra Garden Homes

Nook Interiors

THE FACE OF

BRIDAL WEAR

THE FACE OF

INTERIOR DESIGN

RESIDENTIAL DEVELOPMENT

Bridgit Wilson

Amanda Dewey RYN Built Homes

Holliday Heating & Cooling

THE FACE OF

THE FACE OF

Ryan Olson

Doc Holliday

RESIDENTIAL CONSTRUCTION

WEALTH MANAGEMENT Eric Allen

GLASS

Jeff Fred Gus Johnson Ford

CHIROPRACTORS

TRUCKS

Dr. Michael R. Valente

Gus Johnson Locals Canna House

THE FACE OF

THE FACE OF

CRAFT CANNABIS

FURNITURE Brad Markquart

Doug Peterson

Valente Chiropractic

THE FACE OF

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Complete Suite Furniture

Grizzly Glass

THE FACE OF

HEATING & COOLING

Stifel Financial

THE FACE OF

Roger Fruci

Tracy Jewelers

THE FACE OF

JEWELRY Sean Tracy

the People Behind the Businesses

W

hat does it mean to be the face of an industry? When Spokane Coeur d’Alene Living magazine approached the following businesses, we had in mind people who were not only successful in the traditional sense, but also leaders in the way they chose to conduct business. Though the businesses span a wide range of industries, there are obvious commonalities. The emphasis on people-forward business practices ran across the board, as well as the desire to be a force for good in our community by providing jobs and creating partnerships with other businesses.

We hope these leaders can provide a blueprint of how businesses should be run: with integrity, passion, innovation, and bravery.

NOVEMBER 2021 / BOZZIMEDIA.com

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the 20 under 40

Class – of – 2021 …

W

e’re beyond excited to present to you this year’s 20 under 40 winners.

This list spans so many industries that it might seem odd to gather all of them under one tent, but these are people who are doing thoughtful work that is improving the lives of so many in our wonderful community.

Their work is thoughtful and passionate—we have no doubt that the people on this list will continue to shine for years to come, and we were honored to be able to chat with them. Despite being younger, many of the people on this list have already had the opportunity to mentor others, and our winners have advice for anyone who is trying to navigate being a young professional in the Inland Northwest. They’ve shared the stories of how they’ve gotten to where they are, their successes and challenges, and where they hope to be in the future.

Though the following article should give you a look into their work, we were not able to contain the entire vibrancy of these conversations within the pages of this magazine.

Check out our website bozzimedia.com for expanded versions of their stories; we hope you’ll enjoy learning about this fantastic group.

photo by Elizabeth Spring Photography

Alethea Dumas, 27 Growing up in Spokane, Alethea Dumas was negatively impacted by some of the broken systems, as were the people around her. When she graduated from Washington State University in 2016, she wasn’t sure what she wanted to do, only that she wanted to make a difference.

Public health wasn’t on the list, but after receiving an opportunity to work for Better Health Together, she soon realized she could do a lot of good through that lens. Better Health Together has programs that tackle different issues surrounding health, such as the navigator program that helps families get insurance. Right now, Alethea is working on a program to help people get vaccinated, but it also enables people to have conversations with health care providers.

One of the things she has found most fulfilling about her role is working with other organizations—such as Latinos en Spokane and Spectrum Center Spokane—to help support their work.

Program Manager for Equity & Community Engagement, Better Health Together

Chad White, 39 Chad White’s journey to becoming a chef wasn’t the traditional path. Following the September 11 attacks, he joined the Navy as a mess specialist where he cooked for the crew members on a number of ships. To help spark inspiration, his mother encouraged him to see the plate as just another canvas. Following his naval career, he cooked in the kitchens throughout California and Mexico.

He became so well known in the San Diego culinary scene that he was named “Seafood Maverick of San Diego.” After competing in season 13 of Bravo TV’s Top Chef, he returned to Spokane and opened 3 restaurants, Zona Blanca Ceviche Bar, High Tide Lobster Bar, and TT’s Old Iron Brewery and Bbq. Chef Chad is inspired by bringing bold and unique flavors to Spokane. He also loves helping support the Spokane community and was awarded Emerging Philanthropist for 2021.

Zona Blanca, High Tide Lobster Bar, TTs Old Iron Brewery and Bbq 42

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Michael Bethely, 37 Holy Temple Church has always been a staple in Michael

Bethely’s life—his grandfather is a pastor for the church and service is one of his core values. He graduated from Eastern Washington University with a degree in communications and experience in film and video production, so that naturally placed him in the media side of ministry. He is also the owner of Bethely Entertainment Group, a video production company.

Married in 2014, Michael and his wife have three children under the age of five, and he says part of the reason he works so hard is to build a legacy for them. Another part of that legacy is the Lilac City Legends, a basketball team for the City of Spokane to create legends within the community. He also serves as a board member for Operation Healthy Family.

Bethely Entertainment Group, Owner; Holy Temple Church, Deacon; Lilac City Legends basketball team, Owner

Tenley Rusnak, 34 Tenley Rusnak has been working for King Beverage

for nine years. When she started doing marketing, travel, and large events for the company, she was able to channel her passion for giving back by getting involved with Ronald McDonald House. Her own father died of cancer, so being involved with an organization that helps families of sick children was a meaningful fit.

Recently, after learning that Ronald McDonald House could not have its Annual Toyota Polo Classic fundraiser, she put together a mini-event at the office, only inviting close family and friends. With the company matching donations, she raised $30,000 for the organization.

She looks forward to finding new creative ways to get involved in the community, especially once bigger events can be held.

King Beverage

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photo by Stolen Images Photography

Theresa Helgerson, 35 Theresa Helgerson is used to the odds being stacked against her. She grew up in a household of heavy drug users who would disappear for days at a time, stealing to feed their meth addiction, leaving Theresa to care for her younger brother. They were frequently shuffled between their parents' home in San Francisco and their aunt and uncle’s home in Gig Harbor.

This made Theresa strong, and she carries this fortitude into everything she does. When she enters a room and is sized up due to her age, she thrives; changing minds within the span of a meeting is an exciting challenge.

Theresa has grit and dedication in all that she does, whether it's providing for her daughter or advocating for her clients— overseeing their projects with Victory Media from start to finish with attention paid to every detail. The future is bright; her plans include either taking on a larger role at Victory Media or opening her own firm.

Victory Media, Sales Director

Lance Beck, 36 Lance Beck has passion for his work with Greater

Spokane Valley Chamber of Commerce because it allows him to provide support for small businesses, champion opportunity, and increase collaboration—both within Spokane Valley as well as with the surrounding region.

Still, it can be a daunting task. The organization has been around since 1921 and has over six hundred members. Lance has been working to meet members face to face, and that means every day is a little different—something he loves.

COVID-19 gave the chamber the opportunity to show strong support for its members while teaching the power of staying focused. Lance says it’s not easy to be a leader right now, especially if you don’t want people to be upset with you. This is why Lance thinks it’s crucial for our area actively develop the next group of leaders.

Greater Spokane Valley Chamber of Commerce, President and CEO

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Brittany Stodgell, 35 The connections Brittany Stodgell made at Eastern Washington University have shaped her life, and now allow her to shape others. In 2016, she met Millie Schnebly for a beer after the urging of a few EWU professors. They became fast best friends, and though Brittany was working at Propaganda Creative at the time—she worked there just short of four years and was a partner—they started dreaming up ways to collaborate. Little did she know, she was meeting her partner for Maker + Made, their marketing firm that deals with all things graphic design, with a focus on brand identity. Brittany says following the launch, there was an immediate rush of support from the community, with a notable first client—Chef Chad White. Since graduating EWU, she’s had the opportunity to teach classes, plan and host events for the design program, and mentor numerous interns off and on since 2014.

Maker + Made, Partner/Creative Director

Emma Noyes, 35 Art and health Care are very different, but Emma

Noyes has enjoyed her dual path, especially the moments when her two worlds complement one another.

Her creativity has allowed her to explore health and wellness in different ways and regularly enables her to communicate different health issues effectively.

On the flip side, her art has a direction connection to healing and wellness. Emma is a Sinixt Tribe member, and her book, Baby Speaks Salish, is an illustrated guide to integrating more Salish words into day-today interactions, born out of a family project to raise their child as a Salish speaker. When she was younger, Emma says she didn’t realize how important it was to be whole in her identity since there are so many seemingly disparate pieces, but over time, she's realized the importance of showing up in full.

Empire Health Foundation, Officer; Author/Artist 46

BOZZIMEDIA.com / NOVEMBER 2021

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Cheng Moua, 34 When Cheng Moua first started working for Riverview Retirement as a server in high school, his realization that he'd be in their shoes one day fueled a new passion for seniors. As a Hmong professional, Cheng has an interesting perspective on retirement communities. Culturally, multi-generational homes in which children care for their elderly parents is expected. Cheng noticed early on that retirement communities aren’t very diverse and has spent a lot of time thinking about what the industry can do to address this. He believes providing menu items specific to the cultural background of residents would be a step in the right direction. Cheng is committed to making retirement communities a more diverse, welcoming space so that all seniors have retirement home options.

Administrator of Memory Care, Riverview Retirement

Katie Holmes, 38 Katie Holmes has always had a big heart for abandoned animals—her first dog was a rescue. The idea to connect that love with a brewery came to her while out with a friends. Katie and her fiancé decided to put it into action, and thus BARK, A Rescue Pub was born.

So far, they’ve been able to find homes for 610 animals in just a year, while donating 25,000 dollars to their partner, Spokane Humane Society.

One of Katie’s greatest challenges was helping her QUINN clients weather the storm during shutdown, but it’s also the source of her advice to fellow young professionals: there are situations you can’t control, but you can control your response. For the future, Katie is hoping to take BARK’s business model and bring it to other markets where animal abandonment is an issue.

Co-owner, BARK, A Rescue Pub; QUINN, Account Manager 48

BOZZIMEDIA.com / NOVEMBER 2021

Samara Behler, 29 Prior to her work as a realtor, Samara Behler was working a

corporate job, but didn’t feel like she was helping people or making an impact. She and her husband bought their first home together when she was twenty-one. After realizing the great joy in getting the keys to her own home, she wanted to share that with others. Even though making such a dramatic change can be frightening, she took the leap to becoming a realtor.

Fast forward to present day, and she is in the top ten percent of producing realtors in Spokane, despite less than four years in business. More importantly, since stepping away from her corporate job, she has realized how vibrant and fun the young professional community is, and loves making new connections.

Realtor, Behler Homes, Windermere Valley/Liberty Lake; Board member, Beyond Pink

David Castro, 32 Prior to his position with CHAS, David Castro was working with the Spokane Regional Health District helping with COVID-19 response, helping build webinars to get people the most updated information. Now that he’s working for Chas, he supervises eight community health workers who oversee fifteen different clinics. David loves the work because it keeps him connected to the community and puts him in a proactive place where he can advocate for others. For the future, he sees himself being more rooted in the community; he loves going out and running into people he knows. He has spent much of his career working with marginalized populations such as the unhoused or undocumented, and he wishes the larger community understood how difficult it can be for those populations to get services. One of his goals is to shift that perspective for people and bring about positive change.

Community Health Worker Supervisor, CHAS Health Clinic

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photo by Shybeast LLC

Michaela Brown, 30 Michaela Brown’s passion is capacity building—giving people

the opportunity to come together and bridge the gap between what they desire our community to be and the mental model shifts necessary for change to happen. A big part of that work is creating spaces where people feel comfortable learning.

Michaela has been working on creating affinity spaces for people to have important and productive discussions on topics such as equity.

In addition to her role with JustLead Washington, she is the president of the Spokane Eastside Reunion Association—a nonprofit founded by her father that helps youth through job training, tutoring, and a basketball camp. She’s also a board member for Native Youth Organization, a new organization which aims to help urban native kids reconnect with their indigenous ways while engaging through athletics. She also serves on the steering committee for the Peace and Justice Action League.

photo by Shybeast LLC

JustLead Washington, Equity and Leadership Facilitator

Esteban Herevia Jr., 30 What was supposed to be an hour of volunteer work for Spokane Pride turned into a career for Esteban Herevia Jr., when the main organizer was accidentally run over by a golf cart, had to go to the hospital, and asked Esteban to step in. To be fair, the team knew he could handle it because he had worked as a large event producer before moving to Spokane.

The goal of Spokane Pride is to affirm the lives of LGBTQ+ lives in Washington, celebrate who they are, where they came from, and the history they have. This is something that is meaningful at events—such as this year’s Drive-Thru Pride Festival—but also simply when Spokane Pride is out in the community. Esteban says that there is an opportunity in Spokane for people to get to know one another on a deeper level. When people feel that affirmation—their lives transform.

Spokane Pride, President and CEO

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Maura Ruiz, 29 Maura Ruiz’s journey with the College Success Foundation

started while attending high school in the Yakima Valley, preparing for college herself. At the time, CSF supported students with significant scholarship contributions to finance college expenses such as room and board—an attractive option when she was trying to evaluate options as a low-income, first-generation student. At the time, her high school did not participate, so she changed schools to participate, only to find she was too old to qualify. Though she was able to graduate from Central Washington University, her journey was harder than peers in the program. Though CSF no longer offers financial support at that capacity, it does provide necessary guidance for low income, first generation, minority, foster care, and homeless youth. This fuels Maura’s passion to help youth navigate systems that were not set up to be accessible to them, as she currently oversees advisors for five Spokane high schools as well as three middle schools.

College Success Foundation, Program Manager

Michelle Girardot, 34 While working in early childhood education in

Spokane, Michelle Girardot agonized as she watched students struggling with hunger, hygiene, and other health issues. She wanted the kids to be able to go to school without being distracted by a rumbling tummy and thought that if the parents had access to affordable housing, that would significantly lessen the strain.

Though she loved teaching, she left to work for Habitat for Humanity through AmeriCorps. The stipend position opened her eyes, preparing her for the road ahead. After doing that for two years, she took a position in family services within the organization. As she saw a greater need for housing, she went into fund development, and in 2013, moved into the chief development officer role.

In 2015, she was selected as CEO. During her time with Habitat, she’s seen over 150 homes built or rehabbed.

CEO, Habitat for Humanity-Spokane

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photo by Don Derosier

Mariah Rose McKay, 37 Mariah Rose McKay wears many hats, but they all point to a vision of Spokane where ethical business practices are supported on a level that makes them sustainable and makes our community healthier. This began when Mariah founded Spokane Independent Metro Business Alliance (SIMBA); she’s selfpropelled and unafraid to create her own spaces when change needs to happen.

This vision of creating space and community is quite literal in the case of Haystack Heights, a cohousing community she co-founded on the South Hill; she recently moved in herself.

She is also the outgoing Community Liaison for the University District Board of Directors; Mariah wouldn’t be in Spokane without this because they worked to bring the biotech industry to Spokane—her initial field of work prior to community development.

Spokane Independent Metro Business Alliance, Founder/ Director of Dynamism; Our Natural Homes, Co-owner/ Community Manager; Haystack Heights Cohousing, Co-founder/Community Relations Spokeswoman

Martin Martinez, 27 A large part of Martin Martinez’s role is to be an ear to the ground for our immigrant communities on a state and local level. He learns about the resources and needs and makes it happen—partially by bringing the information to the City of Spokane. But he considers protection of his community his most important role and this centers around deportation defense. Though he’s not a lawyer, he is able to connect people with the proper resources.

As someone with an immigration story himself, this work is deeply personal. Martin came to the U.S. at eight and is a Deferred Action for Childhood Arrivals (DACA) recipient. Because of this experience, he has a unique understanding of the barriers of the immigrant community and can assist them in navigating unfamiliar systems, such as health care.

Washington Immigrant Solidarity Network, Campaign Field Coordinator NOVEMBER 2021 / BOZZIMEDIA.com

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Hanncel Sanchez, 32 Hanncel Sanchez started Mujeres in Action to fill a gap in the

Spokane community—despite our area’s high rates of domestic violence, there was no resource specific to the Latinx community.

For Hanncel, the mission is personal. Domestic and sexual violence have been part of her story, as well as her extended family. She understands that help needs to be tailored. Survivors of domestic violence or sexual assault need advocates who speak their language, relate to their culture, and understand the immigration experience. Hanncel herself was born in Venezuela but grew up in Florida.

Hanncel first realized the need when she was a victim advocate on the hotline for Lutheran Community Services. For her future, she hopes to continue developing MiA and expanding resources to Latinx immigrants and families in Spokane. She is also considering returning to school to pursue a master’s degree in either social work or business administration.

Mujeres in Action (MiA), Founder/Director

Sabrina Votava, 37 For Sabrina, suicide prevention is deeply personal; two of her siblings lost their lives to suicide. Though she has struggled with depression, she never came near this point, and in her grief wanted to better understand how this could happen. In searching for answers, she found herself volunteering for organizations in suicide prevention, and realized there weren’t local organizations that addressed this problem. Our area has unique factors and challenges in suicide prevention. Sabrina pursued education on the topic— she has a bachelor’s degree in public health and a master’s degree in social and behavioral health as well as certifications.

In 2016, she founded FailSafe for Life, and the community supported her mission. Sabrina hopes to continue to increase awareness as well create more barriers for suicide prevention.

FailSafe for Life, Founder

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BOZZIMEDIA.com / NOVEMBER 2021

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I

by Megan Rowe f you adopt a puppy for 150 dollars, everyone knows that the expense is far greater—the food, the vet bills, boarding, medicine, on and on. So too is the case with purchasing a vehicle, and the more expensive the car, the most specialized the parts and care required to protect your investment.

That’s why it’s chief to ensure you’re in good hands. We spoke to two repair shops about navigating the stressful experience of finding the right place to tune up or completely fix your car.

SPECIALTY

Brandon Osusky, EuroPro Automotive Vice President, thinks of his repair shop as a more attractive version of taking your car to the dealership. The mechanics who work there are as finely tuned as the cars themselves, having developed their expertise over time. While some repair shops try to be jack-of-all-trades, his crew focuses solely on German cars so that they can give the best service possible.

Similarly, European Autohaus only repairs German vehicles.

“We see a lot of people get into trouble taking their German cars to other shops that aren’t equipped and don’t have the knowledge and then get themselves in trouble,” Owner Greg Linafelter says.

In the case of both EuroPro Automotive as well as European Autohaus, the shops understand the parts and components specific to these beautiful vehicles. Brandon also says that he wishes more car owners would appreciate that a preventative maintenance schedule costs so much less in the long run than bringing in your car when it has major issues.

“The biggest thing we see today is carbon issues,” Brandon says. “we see a lot of carbon build up in modern engines, we see a lot of carbon issues on injectors on

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anything directly injected, and most cars today are directly injected, they are more efficient, and they get better fuel mileage, and have better power. Naturally, because they’re directly injected, we see carbon buildup on injectors which can cause internal engine failure.”

Being able to handle these specialized vehicles also comes down to technology, says Greg.

“Technology today is gotten to a point where it has become very difficult for technicians to keep up with the pace of the technology growth,” Greg says. “When you try to work on anything and everything, it’s hard to get really familiar, comfortable, and proficient with everything.”

HONESTY

Brandon says one of the most important things to look for in a repair shop is an honest diagnosis. He says he has customers come in all the time from their local dealer with astronomical repair estimates.

“I tell my guys, 'I’m not trying to have you guys be salesmen,'” Brandon says. “I don’t want any of my service advisors to be salesman, I want them to be advising customers to do repairs that are needed, prioritizing what repairs need to be done and creating a service plan to keep the vehicle safe and efficient.”

He says often they see the issues that the other shop or dealer noted, but they aren’t nearly as severe as described.

Brandon says the car advice extends further than simply telling the customer what needs to be fixed. He will talk to them about return on investment, as well. If he thinks the amount it will cost to repair the car exceeds the car’s value, he will tell them that they might want to let go of the car.

“You want to protect your investment, and that’s what I’m here to do,” Brandon says. “I’m also not afraid to tell you if it’s

time to split ways with your investment and say, ‘It’s costing you too much money—it’s not worth the return on your investment— it’s time to part ways and go with a different route.”

RELATIONSHIPS

Though a customer can get a feel for a repair shop upon the first visit, Greg says that trust is something that needs to be built over time. Most of his customers have been with him for a long time and know that he won’t try to take advantage of them.

“This industry lends itself easily to taking advantage of people,” Greg says. “A lot of people are not super aware of their car, how it works, and what it needs. I think gets back to that trust issue of doing business with people who aren’t constantly trying to upsell on other things that you didn’t come in for.”

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It’s Electric

Dealership Seeing Increased Interest in Environmentally Friendly Vehicles

by Megan Rowe

There are a lot of exciting cars and trucks around the bend

for 2022, and buyers are so excited to get their hands on them that some models have a pretty long waitlist before they’ve even reached the dealer, says Andy Keys, general sales manager for Wendle Motors.

Currently, his most popular cars and trucks include the Ford F-Series Trucks—“consistently crazy popular”—the Nissan Rogue, Ford Escape, Ford Edge, Ford Explorer, as well as Nissan’s new version of the Pathfinder and Frontier. The Ford Bronco family makes the list, too.

But Andy says he’s also seeing a significantly increased interest in both electric and hybrid vehicles. Of those options, the Ford Mustang Mach-E has been a favorite. The Mustang Mach-E is a fully electric, all-wheel drive crossover vehicle. “it has the typical Mustang handling characteristics,” Andy says.

“It’s fast, it handles really good, corners well. But it also has a range of over three hundred miles, so people don’t suffer that range anxiety as much as they do on some of the other electric vehicles.”

Andy says this car is in league with the Tesla, with a clear advantage—serviceability. Tesla doesn’t have a robust dealer network like Ford and If you need work done on your Tesla, you

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may have to travel a fair distance to find a service facility near where the vehicle is.

“That gives customers who live in a more rural area a little bit of an issue because they don’t want to have to go to a major metropolis to get it worked on,” Andy says.

He says the Volkswagen’s electric vehicle is also competitive with the Mustang, and Nissan is set to release an electric vehicle as well—the Nissan Ariya. But there’s also an electric truck by Ford that’s coming around the bend, and Keys says Wendle is seeing serious interest. The dealership already has over 100 reservations.

“It’s been very popular already, even with it not being on the road yet,” Andy says. “Ford also has a hybrid version—the F-150 PowerBoost. For people who are not ready to take the plunge to full electric, hybrid vehicles are an attractive option.

“It gives you the benefits of both an electric and gas car so you get good fuel economy in town, and then you also still get the traditional EcoBoost performance and good fuel economy on the highway,” Andy says. “It kind of gives you the best of both worlds and it also gives you the ability to generate up to 7200 watts of electricity from the truck, so you can power a job site or in a power loss situation you could power your home.”

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Gratitude

It has been a privilege to sell homes in Spokane since 1979.

Customer service is my number one priority.

Please contact me if you are considering a change of address.

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d n u o R r e h e t l a b G he ta t

W

by Kim Mehaffey

ith the holiday season quickly approaching, let's talk table scapes. In this case, I began by using two runners the width of the table instead of the length. The runners are made of woven seagrass, which add texture to the table. I used an antique Turkish cutting board to anchor my centerpiece.

I am not a traditionalist with flowers. I picked up this bouquet at the grocery store and put them in a pottery piece I’ve had for many years from Pottery Barn; I love the untamed look. I cut boughs from my cedar tree and scattered black rocks amongst the boughs to pull in more natural elements. I also added a few deer sheds that I had with a random selection of mercury votives collected over the years. These will add warm, intimate light and a little sparkle.

I used black goblets for water and black and white striped napkins on each place setting with a silver antler napkin ring, which I picked up at a local Spokane shop—Lucky Vintage. I used a small riser from Etu’ to elevate my acorn shaped bowl to serve the main dish. I wanted a sophisticated table with a hint of seasonal flair. You do not have to spend a lot of money and you can—and should—use unexpected items to contribute to your one-of-a-kind table scape. The only purchased items were the fresh greenery bouquets.

On the menu for the evening was roast beast with baby carrots, potatoes, and squash, as well as an apple and walnut salad, which I served in my very oversized wooden bowl. And for dessert… lemon cheesecake

the NEST 64

bars with fresh raspberries. Remember, it is not the table or the meal that is served that matters; it’s the people collected around that table. It was a comfort food night at our house and a celebration for our oldest son’s safe return from fighting this summer’s wild land fires. Lastly, we lit the candles, put on some great music, and poured the wine.

Cheers!

Written, styled, and photographed by Kim Mehaffey, @k.mehaffey

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DESIGN & ARCHITECTURE

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HOME FEATURE

THE NEST/design & architecture

HDG Architecture

builds their own inspiration and explores to find more

Train people well enough so they can leave, treat them well enough, so they don’t want to.

by Megan Rowe

To live in the Inland Northwest means to engage with HDG Architecture, whether you’ve been doing that consciously or not. Perhaps you’ve grabbed a ramen burger at Nudo Ramen House or some coffee at the new Thomas Hammer location on South Grand. If you’re especially lucky, you know someone whose home was designed by the studio. You might have even filled your tank at the Amerimart they designed. Their mixed-use buildings bring Spokane closer to what it could be—a city where work, play, and rest can live side by side.

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Richard Branson

But once you notice you can’t not— though their spaces vary in design, there always seems to be a fingerprint that identifies this company which started in 2011 as a partnership between Principals Joshua Hissong and Armando Hurtado.

But how did they get from then to present day—a ubiquitous presence in the Inland Northwest? Long hours, weekends, the drive to keep pushing.

Successful project after successful project has allowed HDG to grow in size and number—as well as add a partner, Steven Hewett. More eyes on a project means everyone can work shorter hours.

Josh is a recovering workaholic—his normal used to fall between sixty to eighty hours a week. The impetus to strive for work/life balance was his son. Luca was his reason, and he took cues from Armando about how to be a good father.

“Once Luca was born, I wanted to be with him in the morning, and I wanted to be with him in the evening, and so that definitely has changed my outlook,” Josh says.

But growing brings new challenges, and with more people on the team, the open concept of the office has never been more important. The environment is, by

necessity, collaborative.

“What we found was, when you are working on a project, and you’ve got a deadline, and something goes wrong, you’re going to sigh. And immediately somebody says, ‘What’s up? What’s wrong?’”

“That is so important in a creative environment,” Josh says. “Being in your own office and you get stuck, nobody’s going to get up, go out and say, ‘Hey, I’m really sucking at my job right now. Is there any way that someone can come in here that’s better than me and fix it?’”

Their office is located on the corner of Washington and 3rd (IF NOT NOW WHEN) and the window in the front conference room overlooks an Arby’s with a hiring sign in the window. Workers’ rights—and hell, happiness—have never been more important, Josh acknowledges.

The company’s longtime philosophy on that matter stems from a Richard Branson quote that Armando brings up: “Train people well enough so they can leave, treat them well enough, so they don’t want to.”

The office is conducive to a creative, positive environment in ways that extend beyond the scarcity of walls, with intentional spaces that make it easier and more enjoyable to work. There’s the NOVEMBER 2021 / BOZZIMEDIA.com

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expected, like breakout conference rooms for when people need to dig into a project. There’s also a lot of unexpected.

A shower, in case someone wants to bike commute or take a jogging break. Or the powder room that has big letters declaring, “You Look Perfect” in place of a mirror. There’s even a ladder that leads to a soundproof nap room with bean bags, though Josh confides that it’s mostly used by Armando. The man can do a lot with an occasional fifteen-minute power nap.

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And there’s a tucked away outdoor space there for something as small as a quick escape and as big as events for the staff.

In fact, Kelsey Cook, the Spokane-bornand-raised standup comedian, performed a private set there.

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In other words, HDG is a cool place to work. On HDG’s server, there’s a folder named “FUN.” It goes without saying that not all companies have a folder for fun, “but they should!” Josh says.

This particular “FUN” folder contains

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THE NITTY-GRITTY The contest will open in December, so keep an eye out for ways to enter. The trip will be European, country to be revealed.

To win, you must follow HDG Architecture (@hdg_architecture), Spokane Coeur d’Alene Living magazine (@spokanecdaliving), and Spokane Eats (@spokaneeats) on Instagram, as well as tag two friends in a post about the contest. You also must be able to comply with international travel regulations.

The prize includes your airfare, hotel stay, and dinner each evening.

During the day, you’re welcome to tag along with the HDG team to see the sights or explore on your own. At 7 p.m. each night, everyone will meet at the hotel and walk to dinner.

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Thankful

for the opportunity to fulfill all of your REAL ESTATE needs.

photos of the team vacations HDG has taken over the years, starting in the beginning of 2016. Amsterdam. Valencia.

Nice. Lisbon. Barcelona.

Of course, part of the point is to explore the beautiful architecture of another country, allowing its influence to spark inspiration they can bring home to Spokane. But another important aspect is the crucial reset that is intrinsic in the immersing yourself in a new environment.

The freedom of walking streets you haven’t before; turning a corner and being greeted with a surprise. The team trips are meant to be both creatively generative and deeply restorative.

“We never have an agenda,” Josh explains. “We never say, ‘Okay, on this day, we’re doing this and this day, we’re doing this.’ It’s literally like, ‘When we got there on Monday, I walked by this cool x. And so, I’m going to spend Wednesday there if anyone wants to go with me.’”

The company completed this ritual in 2020 because they returned in the beginning of February but missed 2021 for the obvious reasons. They’re planning for a six-day, seven-night trip to Europe in March 2022, but they’re doing it a little different this time. In December, they’re opening a contest on social media, and one lucky person from the Inland Northwest will join them. The magazine and Spokane Eats (@spokaneeats on Instagram) will be cosponsors, and we’re already jealous of whoever wins. Either way, their Instagram feed is likely to provide inspiration, so you don’t have to quit your daydream, either.

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by Sarah Hauge photography by Mike McCall

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by Sarah Hauge photography by Mike McCall

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ucked into a historic South Hill neighborhood, Mary and Bill Murphy have created an urban garden oasis from a lot that was left empty and leveled by former occupants.

Previously, the Murphys had lived in another South Hill home for thirty-eight years. But Mary had been keeping her eyes open for about a decade, seeking a place to potentially build or move in Spokane.

Their last home “was a three-story home built in 1941 and I loved it. It was historic, by the same architect who did St. John’s Cathedral,” says Mary. But as the couple got older, they increasingly thought of moving to a home where all the essential functions existed on one floor and they could age in place.

Even before it went on the market, this property had piqued their interest. “We had watched this lot—it had a beautiful home on it—and all of the sudden the house was gone. Then someone cut down all the trees,” says Mary.

The owners tore down the existing home and then removed forty-two trees on this site. “The neighbors were beside themselves.” And then, it suddenly went on the market. Mary remembers Bill saying, “Get in the car, we have to go now!”

“The next week we bought it.”

That was in 2017. They knew the lot would accommodate a new

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build that suited their needs and where they could create a new landscape that would honor the original lot and bring it into the future.

Early on they hired Sam Rodell of Rodell Architects. “He’s a man of few words, but he just instills confidence,” says Mary. They appreciated that he works with a team and is hands-on throughout the entire process, even going so far as to shop with Mary for plumbing fixtures and appliances to get a sense of her preferences.

Sam connected them with Edwards Smith Construction as their builder.

To hone in on her design preferences early in the process, Mary sat in Sam’s office two or three times a week, paging through his “incredible library of books” to identify designs and concepts she did and didn’t like. (Mary steered the ship from the homeowners’ point of view. “This was my project,” she says good humoredly.

“The only thing [my husband] had any say on was his office and, kind of, the garage.”) Then they looked at some drawings.

The design began to come together over the course of their conversations.

The resulting home combines a serene, flowing, and layered interior surrounded by a collection of garden spaces and courtyards. Indoor functionality was critical, but the outdoor areas were just as important. “I love the out of doors,” says Mary. “I love flowers and gardens, so I wanted to be able to see from every room

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my flowers and my yard. I wanted all the rooms to have a view.”

The home was designed around its courtyards—one in front, and a more

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private one in back—and has a mix of grass, concrete walkways, an expansive covered gazebo, and a front-yard firepit that has partial walls blocking it from any passing street traffic. Then there’s the water feature that meanders around the property, contributing further texture and dimension to the one-of-a-kind home. “It’s just a real treat,” says Mary. “I had told my

bozzimedia.com husband I wanted to live by a stream, and that was his idea. It’s just so fun to sit and look at it.”

Since the home was designed for aging

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in place, “everything is handicap accessible. No steps, no lips, no barriers,” says Mary. “I want to stay in this house until they take me out feet-first.” The only exceptions to the one-story rule are a second-story guest room, Bill’s office, and the covered

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patio his office opens onto, which is positioned to take in the neighborhood’s impressive backyard gardens, as well as the wall of maple trees and big ponderosas that comes up to the rear of the property. “It has a beautiful view up there,” says Mary. “I love

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the fact that our whole backyard faces that green space.”

Special care was taken in choosing each material inside and outside of the home, 78

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from waxed plaster to steel to illuminated glass to wood. The exterior is clad in Neolith (a sintered stone material), which means that Mary and Bill will never have to paint or do exterior work, and selectively placed snow melt means they don’t have to shovel in the winter. “Those little things make it easier for us to live in place,” Mary says.

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the gorgeous, organically-shaped glass pendants in the dining room and kitchen, a striking light fixture that illuminates the vast workspaces in quilter Mary’s craft room, and even in the walls themselves. “The glass wall between the living room and the dining

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room, that has lights in it,” says Mary. “When it’s dark you turn them on and it just has the most incredible glow to it. Again, that was a Sam thing. I’m just amazed of what he thought of.”

Mary appreciates the big things—like the gardens and the

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lighting and the way the spaces flow together—but just as important are the smaller, smart details, one example being the ability to pass platters from the kitchen

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to the dining room underneath the open shelving. “The kitchen cabinets, you can serve and slide food underneath,” she says. In the living room, smart design is evident in the fact that the big television screen is concealed when not in use.

The house is also incredibly efficient. “The home uses advanced passivhaus technologies

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company’s website. “The interior air quality is maintained at pristine levels of purity and there are no drafts or ductwork noise.

The interior is totally silent.”

“It was a decision early on to have it be a passive house. I want

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to be responsible for the environment and forward-thinking,” says Mary, “…not using 1990 technology in a house we were building in 2017.”

Since moving into the home last fall, Bill and Mary have being

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enjoying every aspect of it. In the mornings, Mary appreciates her office space for coffee, reading the paper, and meditation. Then there’s the main bedroom, with stunning

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outdoor views on two sides. The living room has become the go-to spot for the friends in their pod to come over and watch Gonzaga games. And outside, they’ve spent hours sitting and chatting under the covered gazebo, escaping the hot sun of last summer. It’s given the Murphys everything they wanted.

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CREDITS: Architect: Rodell Architects Interior Design: Rodell Architects Builder: Edwards Smith Construction Landscape Designer: Collaboration between Rodell Architects and Land Expressions

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Make Modifications Your Friend

by Ann Foreyt

T

his month, let’s discuss modifying movements to better suit your body’s needs. Sometimes doing movements “as prescribed” (the hardest version of a move, often the way a trainer in a video or teaching your class demonstrates it) can be intimidating, difficult, or just outright painful. That’s where modifications come in!

“Modifications” are the standard term for doing movements in a way other than the standard or defined way, but that should not imply that modifying makes a movement less-than or a cheat. If any trainer tells you that, tell them to come talk to me and I will mama bear for you and your choices! You should always make the decisions that are best for you and your body on any given day. If that includes doing pushups on a wall, or opting for

the erg machine over running, that is absolutely your prerogative as a human with a body.

There are a million possible reasons you might choose to modify certain movements, but here are few of the main ones: 1.

The prescribed movement is overly technical or challenging—you’re struggling through even a few reps or you’re getting frustrated by not feeling like you’re doing it correctly.

2.

You have an injury or known issue you’re rehabbing or caring for.

3.

Your body doesn’t respond well to a movement (getting dizzy from doing burpees because of the up-and-down motion, e.g.)

4.

You just gosh-dang-it don’t want to do whatever it is today, for whatever reason.

Listen to your body. Are you pushing through pain just because a trainer said you should?

Do you find yourself avoiding the gym on days when a certain movement is on the docket because you feel like you can’t do it (or it just feels like a lot today)? Are you choosing not to work out because you’re rehabbing an injury, but are unsure how to constructively work around it?

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A quick note: even though modifications may feel “easier” or may not be as technical as an “as prescribed” move, concentrating on good form while completing the movements is still imperative. YouTube is a great resource for this! Searching for “[movement] modifications” or “[movement] variations” should give you a number of results.

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Here are some types of modifications and how to integrate them into your workouts: .

CHANGE THE ANGLE OF YOUR BODY Changing the angle of your body is an invaluable modification for any movement that requires you to be in a plank or hollow body position.

For push-ups, mountain climbers, or planks, moving your hands to a bench or wall will reduce downward force and allow you to focus on keeping your form with less effort. Alternately, on the ground, dropping to your knees instead of staying on your toes will reduce the angle and again allow for more control. You’re still getting all the benefit of a push-up, but in a way that allows you to complete more reps with good form, allowing you to build up strength over time.

Similarly, for hollow body movements such as holds, hollow rocks, or V-ups, keeping your legs straight and staying closer to the floor will be more challenging.

Bending your knees or pulling yourself up into more of a boat pose will help to change that angle and decrease strain.

REDUCE IMPACT If you’re rehabbing an injury, are postpartum, or for any other reason do not want to unnecessarily joggle your body or a particular joint, reducing impact can make all the difference. This can take many forms.

From opting out of running or jumping rope in favor of rowing, an elliptical, or walking to choosing step-ups over box jumps, taking the “airborne” aspect of a movement out can be helpful. In any movement that asks you to “jump” or “hop”, substitute the word “step”. You’ll still get the benefit of the exercise, but with far less impact on your joints and body.

Personally, I have some foot issues that have caused me to fully embrace the joys of low-impact work in the past year or so. I can

vouch for the fact that even simple things like jumping jacks can be modified to stepjacks and you’ll still get a great workout.

REDUCE COMPLEXITY Particularly if you are new to a movement, or new to a certain type of exercise, a complex movement or one that involves multiple steps, can be a little intimidating. By breaking down a sequenced movement to its component pieces, you can focus on each one individually.

For example, a squat thruster (clean a barbell or dumbbells up to your shoulders, squat with them in a front rack position, then stand and thrust them up overhead to full extension) can be broken down into: a power clean, a squat, and a shoulder press or push press. Instead of combining all three into a single movement, you can focus just on the cleans (ten reps, for example), then ten weighted squats, then ten presses.

Additionally, any movement that is intended to be done with weight can instead be done as a bodyweight exercise (or with intentionally light weight).

Focusing on your form and the essence of the exercise, rather than on the weight, can be a great modification on those days when you still want to get some movement in, but your body just isn’t feeling it.

All in all, there is nothing “cheating” or “wrong” about choosing a modification to any movement, to take better care of your body. Twenty pushups on a wall or bench will benefit you far more in the long-run than five struggle-bus “as prescribed” pushups. Respecting the fact that your old knee injury is acting up and opting into doing step-ups rather than box jumps will always be a smarter choice than pushing yourself to pain (and potentially further injury). Giving yourself the grace to acknowledge that you’re feeling kind of meh today, and that you’re going to choose to walk rather than run just to get some movement in, will feel better than not going out at all.

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#1 Dentist

Ann Foreyt (they/them) is a project manager by profession and a runner and CrossFit/HIIT enthusiast by passion.

They also practice and teach aerial silks. Their goal is to make fitness accessible and enjoyable for all bodies and ability levels.

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HEALTH BEAT/branded content

Protect Yourself with Fall Prevention and Treatment

by Dr. Brady Stewart, DPM, AACFA

Winter is just around the corner; don’t let a fall slow you down!

Cooler temperatures bring ice and snow which can lead to falls and broken bones. One of the many beauties of the Inland Northwest is our exposure to four seasons. As we move from fall to winter, these weather conditions become a major contributor to foot/ankle sprains and fractures.

Before the ground turns white, it’s best to look at ways for fall prevention: Wear good fitting shoes with proper ankle support and rubber soles to offer you the best stability when crossing ice- and snow-covered surfaces.

Keep areas around outside doorways and walkways well lit so icy patches are visible.

Check for slippery spots before getting out of a car or walking on stairs.

Avoid wearing high-heeled shoes outdoors.

Stretch and warm up before outdoor and indoor physical activities.

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If you do take a tumble, it’s important to seek prompt treatment to prevent further damage that can prolong recovery. Even a seemingly harmless fall can cause an injury that requires medical treatment. Don’t assume that the ability to walk means that your foot/ankle isn’t broken or badly sprained. Putting weight on the injured extremity can worsen the problem and lead to chronic instability, joint pain, and arthritis later in life.

It’s best to have an injured extremity evaluated as soon possible for proper diagnosis and treatment. If you can’t see a foot and ankle surgeon or visit the emergency room right away, follow the RICE technique—Rest, Ice, Compression and Elevation—until medical care is available.

Most foot and ankle fractures and some sprains are treated by immobilizing the joint in a cast or splint to foster healing. However, surgery may be required to repair fractures with significant malalignment to unite bone fragments and realign them properly.

Dr. Brady Stewart, DPM at Spokane Foot Clinic, can help you understand your diagnosis with different treatment and rehabilitation options.

For those of you who would rather eat marshmallows on your sweet potatoes at Thanksgiving than go to the doctor, listen to your feet. If you experience aches and pains, swelling, bruising, or blistering that doesn’t seem to be getting better with the RICE technique, seek out the help of a foot and ankle specialist.

When the pumpkin spice lattes are replaced by peppermint mochas, remember to call Dr. Stewart at Spokane Foot Clinic with your foot ankle injuries.

Stay active and healthy this winter by taking proper care of your feet and ankles.

Spokane Foot Clinic has four convenient locations around the Spokane Metro area to meet your foot and ankle needs! Call us today to schedule your appointment at (509) 483-9363.

NOVEMBER 2021 / BOZZIMEDIA.com

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info@RenCorpRealty.com | rencorprealty.com

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p ro u d l y s u p p o r t i n g o u r re s t a u r a n t + b a r t e n a n t s

CHRIS BATTEN 509.217.5508 JUSTIN FOLKIN 509.991.8387 SHANNON TENNEY 509.499.6982

BOZZIMEDIA.com / NOVEMBER 2021

feature and photos

by Kacey Rosauer Follow Kacey Rosauer of Rosauer's Kitchen on Instagram for more recipes and food inspiration.

Umami Mushroom Risotto

I don’t know why risotto has such a bad rap about being so difficult to make; it really isn’t.

localCUISINE

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100 FOR THE LOVE OF COFFEE 102 EATS, SHOOTS, AND LEAVES 108 DINING GUIDE

LOCAL CUISINE/recipe

I

s there anything better than sitting in a warm, cozy place when it is so cold outside? Imagine being curled up in your favorite blanket, with a bowl full of something delicious that warms you from the inside out. For me, risotto is one of those dishes. Risotto brings me as much comfort as a hug, but more like a hug for my belly—especially if the risotto is made with aromatic ramen broth and topped with seasonal mushrooms. I don’t know why risotto has such a bad rap about being so difficult to make; it really isn’t. But let’s be honest: if it’s the end of the day, I don’t want to spend a lot of time standing at my stove stirring a pot of risotto, so I cheat. The basics of cooking risotto are easy. Sweat some shallots and other aromatics in a sauté pan, add uncooked, unwashed arborio rice, some stock, and slowly stir. My cheat is, I only do the traditional stirring for the first half of the cooking. You’ll reach a point when you can tell that the rice has soaked up almost as much as it can, that’s when you then add the rest of your stock and slap a lid on it. Most of the starch is released in the first half of the cooking process so as long as you’re extracting the starch at that point you’ll be fine. The other key thing to do to get the creamy consistency you’re expecting comes right before you serve it—add cold butter to the rice while it’s off the heat. Beat those two vigorously (but not too much that the rice is breaking apart) and you have risotto that you didn’t kill yourself making.

Umami Mushroom Risotto INGREDIENTS 5 c stock 2 c Japanese sushi rice 1 shallot, thinly sliced 2 tbsp butter Salt and pepper to taste

CHICKEN DASHI INGREDIENTS 1 qt. chicken stock 3 cloves of garlic, smashed 2 in. piece ginger, smashed 3 green onions 2 tbsps black fungi, optional 2x3 piece kambo, or the equivalent ¼ c bonito flake 2-3 tbsp soy sauce, or to taste 2 tablespoons shaoxing wine Salt and pepper to taste 1 cup water

Yield: 8 servings

INSTRUCTIONS

In a medium saucepan, add all ingredients for the chicken dashi except the bonito flakes. Bring to a boil, reduce to a simmer, and allow to simmer for twenty to thirty minutes. Add bonito flakes and turn off the heat. Let stand until the bonito flakes settle at the bottom of the pot. Strain the solids from the stock and bring five cups of stock to a simmer. This can be done the day prior, makes a great base for at-home ramen, and freezes well.

While the stock is coming to a simmer, add oil and butter in a separate large sauté pan, then sweat the shallot with a little salt, making sure not to brown. Once the shallot is translucent, add rice and sauté until the rice is transparent.

Deglaze the pan with a ladle of stock, stirring

until the liquid has been absorbed. Add the simmering stock one ladle at a time, stirring well, and only adding another ladle once the liquid has been absorbed into the rice.

Once about half the liquid has been added and the rice is about halfway cooked, add the rest of the stock to the rice and place a lid on the pan. Allow to cook on medium for twenty minutes, or until the rice is fully cooked.

In a large frying pan, add half of the oil and butter and let preheat before adding the shiitake and king oyster mushrooms—these are hardier than the others, so they need to cook a little longer. Once they are soft and a toasty brown, remove them from the pan. Return the pan to the heat, add the other half of the

butter and oil and add the button mushrooms until they are browned, and then add the oyster mushrooms and allow those to cook until toothsome before adding the shiitake and king mushrooms back into the pan.

Cook all the mushrooms together until the pan is dry, then deglaze with the shaoxing wine and cook until the wine has fully cooked off.

Add in the butter and stir the rice well, but not to the point that the rice is breaking. Season with salt and pepper as needed.

I like to plate this in a big bowl with the mushrooms piled in the center and garnished with chives and a big pinch of bonito flakes that wave or dance on top of the hot rice.

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LOCAL CUISINE/coffee

for the

loveofcoffee

coffee to go

by Kate Vanskike, wordsncoffee.com

You can touch base with Kate via Instagram (@wordsncoffee) or www.wordsncoffee.com.

On Location In short time, Spokane’s coffee scene has grown from a small number of sitinside coffee shops, to a couple hundred drive-through java joints, and back to the development of more community-based coffee house environments. The newest trend? Mobile coffee services catering to special gatherings.

You’ve likely seen the white “Have Beans Will Travel” trailer, often at city parks, luring soccer parents at cold Saturday matches, or serving up warmth at a local pumpkin patch.

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But as more celebrations like weddings and reunions commence after a long pandemicinspired hiatus, new mobile units are upping the creativity factor for catering coffee.

Two newer-to-Spokane options are The Coffee Cart and Surge Coffee.

Valentina Kozak and Evelina Goyko are sisters from Sacramento who have loved Spokane since moving here in 2007.

Both are surgical assistants, but they hope someday to enjoy serving coffee as a fulltime gig.

“We love serving people and we love, love

coffee,” says Valentina.

She says the pair attended a couple of weddings that featured mobile espresso bars and since they hadn’t seen such a service in Spokane, decided to create one.

One of their earliest set-ups was at a small wedding near a tiny chapel-esque facility on Green Bluff that matched the venue with niche perfection. But they aren’t limiting themselves to nuptials.

“We love seeing people gather together to celebrate special occasions, whether weddings, birthday parties, baby showers, or

You’ve likely seen the white “Have Beans Will Travel” trailer, often at city parks, luring soccer parents at cold Saturday matches, or serving up warmth at a local pumpkin patch.

other events,” says Evelina.

They’re proudly serving up the popular 509 blend from Ladder Coffee Roasters.

Another recent addition to the Inland Northwest scene is a bright royal blue vintage van named Genevieve—a ’69 HY Citroën van with a ’99 VW Passat turbo engine and a friendly full menu of espresso drinks.

Genevieve and her owners, Bruce and Keri Munholand, make up Surge Coffee.

The Munholands, who are newcomers to Spokane from St. Louis, put action behind

their slogan, “Good Coffee Doing Good.”

“It’s our reason for being,” says Keri.

The couple gives a portion of its sales and 100% of tips to charity. They have supported causes such as human trafficking awareness, childhood cancer treatment, disaster relief, youth arts, and refugee support.

That’s how Genevieve got her name: She’s the patron saint of Paris, known for her charity, bravery, and impact.

In its first few months in the Inland Empire, Surge Coffee has been at Spokane Valley Farmers Market, and at various

schools. Look for them in Riverfront Park’s north bank on most Fridays through November.

Keri says they chose to serve Indaba Coffee Roasters “because it has a flavorful yet mellow roast with all the nuances of the beans, but more importantly, because they have a similar mission to us—giving to the community.”

Follow both of these unique newcomers to the Spokane coffee scene via Instagram: @thecoffeecartspokane and @surgecoffeeco.

NOVEMBER 2021 / BOZZIMEDIA.com

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LOCAL CUISINE/pho

Eats,Shoots,andLeaves

by Ari Nordhagen

Ari Nordhagen is a portrait, wedding, and food photographer who is passionate about supporting locally owned businesses. Follow her on IG at @joyful.meandering)

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Photos and musings of a local shutterbug foodie

Pho-nominal

by Ari Nordhagen

Like many small food establishments in Spokane, restaurant operation is a family affair, with aunts, uncles, brothers, and sisters taking part in the cooking and food service.

With the recent temperature dip, the thought of savoring a comforting bowl of warm, savory broth infused with flavor and nourishing spices makes me want to zip my coat and head to one of Spokane’s many Vietnamese restaurants for some delicious pho. My pho introduction happened in my early teens, when—as newcomers to the US—my parents sent my siblings and I to a school with a large Vietnamese population. I spent many afternoons enjoying some bánh mì sandwiches while hanging out at friends’ homes after school, and when the weather got colder, we were treated to yummy pho noodle soup.

Pho is perhaps the most iconic Vietnamese dish. An April 2021 BBC Travel article, “Pho: The humble soup that caused an outrage,” details the mixed origin of pho: “While most historians agree that pho was invented in the late 19th and early 20th Century in northern Vietnam during French colonial times, its origins are murky,” writes Lili Tu. “Some believe pho was an adaptation of the French one-pot beef and vegetable stew pot-au-feu, which shares a phonetic similarity to ‘phở’. Others say it was from the Chinese communities who settled in the north of Vietnam..."

No matter the actual origin, phở is an example of Vietnamese cooks’ no-wasted-ingredients philosophy of

creating something nourishingly delicious out of otherwise discarded beef (or chicken) bones.

In the past few years of exploring the Spokane food scene, I noticed a sizable number of Vietnamese restaurants here. Unsurprisingly, recent census data for the state of Washington—and Spokane specifically—show that people of Vietnamese heritage make up the greatest percentage of the city’s Asian population. Many of Spokane’s earlier Vietnamese residents immigrated in the late 70s and early 80s as refugees fleeing the Vietnam War. They came to seek a better life, first taking on agricultural jobs in the middle of the state, and then finding a more favorable standard of living in Eastern Washington. In the 90s, Spokane saw a growth in immigration from Vietnamese and other Asians who moved here from Seattle and other, more expensive cities, to find more affordable housing.

The establishment of a thriving Vietnamese community in Spokane resulted in an increase in Vietnamese-owned small businesses, including grocery stores, nail salons, and of course, little mom-and-pop pho restaurants. My friend Lindsay and I spent a few lunches together to check out four of the most raved about phở places in town, as recommended by local Vietnamese friends, and it was so fun learning more about pho and the people who make it.

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Le Brothers Johnny and Thomas Le have co-owned this corner joint on Sprague in the Valley for eight years, with their mom, Nancy helming the kitchen.

Her Saigon-style combination pho simmers each day for at least ten hours and is the most popular dish on their menu. If you happen to show up during peak dining hours, prepare to wait a while as their line of loyal customers can be long and seating is limited. If you are lucky enough to snag a table, make sure to order some of their Vietnamese-style pan-fried noodles along with their famous vermicelli (bún) dishes.

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Owner Lam Nguyen operates this little restaurant located in a mini strip mall on Sprague, next to a Rent-A-Center. It’s easy to drive past without noticing it, save for a neon sign on the window that says “Pho Beef Noodle Soup.” He takes pride in the amazing Vietnamese coffee and eighteen-hour-simmered bone broth. Like most of Spokane’s Vietnamese residents, the Nguyens come from Southern Vietnam (Saigon), and their phở broth bears more sweetness, which is characteristic of the region (pho from the north is more savory).

Three Sisters To-Go

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Vina Off Northwest Boulevard, on Ash Street near downtown, you will find this hole-in-the-wall Vietnamese/Chinese restaurant, whose owner, Nhit Sen, brought her own pho recipe from her hometown of Dong Nai, near Saigon. Nhit simmers her bone broth for over eight hours, with more distinctly Chinese-infused flavors, and her phở variations include chicken, duck, beef, spicy, seafood, and wonton. Sen also prides herself on her house-made goi cuon, as well as her fresh spring rolls served with a sweet peanut dipping sauce.

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Pho Van Close to the Northside of Spokane, on Division, you will find Pho Van, run by the husband-and-wife team of Henry and Thuy Cao. Like many small food establishments in Spokane, restaurant operation is a family affair, with aunts, uncles, brothers, and sisters taking part in the cooking and food service. The Caos also serve Saigon-style pho, with a broth that is simmered for over six hours, and toppings that include tripe, thinly sliced beef, sprouts, cilantro, onions, and sliced jalapeños. Make sure to also try their very affordable and flavorful bánh mì sandwiches—a popular selection with their lunch crowd.

If you’re ever feeling the need for a comforting warm meal to help stave off the cold November days, venture out to these little mom-and-pop pho places and enjoy a nourishing bowl of healthy beef and rice noodle soup, sure to satisfy your heart and soul.

NOVEMBER 2021 / BOZZIMEDIA.com

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LOCAL CUISINE/dining guide

The Finest Mexican Food in

Washington!

14201 E Sprague Ave Spokane Valley (509) 927-8428 3209 E 57th Ave South Hill (509) 448-3834 RanchoViejoMexican.net

16208 E Indiana Ave Spokane Valley (509) 922-0770 VaquerosMexicanSV.com

dine-in take-out

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diningguide 180 Bar & Bistro. Features unique gourmet sandwiches, fresh salads, and homemade soups for lunch, as well as amazing appetizers—including some crowd favorites from Delectable Catering and Events—along with fun drinks, all locally sourced. 180 is a great place for people to enjoy a festive, positive atmosphere. In the evening and on weekends, allow 180 Bar & Bistro to host and cater your private event.

180 N. Howard St., (509) 824-1180, Monday-Friday 11 a.m.-3 p.m. bozzimedia.com/180barbistro.

1898 Public House. With a nod of respect to the year Kalispel Golf and Country Club was established, 1898 Public House combines a storied history with modern flair. The culinary team takes pride in preparing classic foods with a fresh twist, while using the finest ingredients. From hand-pressed gourmet burgers and house-cured bacon, to housemade rolls and charcuterie, dining at 1898 will be an exciting culinary tour for your palate. 2010 W. Waikiki Rd., (509) 466-2121, Monday-Thursday 11 a.m.-9 p.m., Friday 11 a.m.-10 p.m., Saturday 9 a.m.-10 p.m., Sunday 9 a.m.-9 p.m. 1898publichouse.com.

Chinook crafted by Chef Adam Hegsted. Coeur d’Alene Casino Resort Hotel’s signature “upper casual” restaurant had its grand reopening on November 11, with a reimagining of its menu and cocktail offerings thanks to Chef Adam Hegsted. The restaurant still features items diners have grown to love—such as a delicious steak dinner—but has added new items at a lower price point. There is something for everyone to love at Chinook. 37914 S. Nukwalqw St., Worley, ID. (800) 523-2464, MondaySunday 7 a.m.-3 a.m. cdacasino.com.

Downriver Grill. Located in the Audubon Park neighborhood, Downriver is a casual fine dining restaurant focusing on fresh, local, and seasonal modern American cuisine. Both the menu and space are designed to be a welcoming addition for the local neighborhood—a place where you could get a gourmet burger or salad, a fresh pasta, fresh seafood, or a grilled steak any time of the day. 3315 W. Northwest Blvd., (509) 323-1600, Tuesday-Friday 11 a.m.-9 p.m., Saturday-Sunday 9 a.m.-9 p.m., downrivergrill.com.

EPIC Sports Bar. From the nachos and buffalo wings to prime rib dip and epic burgers, EPIC is serving up a full menu of upscale pub fare, craft beers, and cocktails inside Northern Quest. With its thirty-foot LED HDTV, you can enjoy sports for breakfast, lunch and dinner every day. 100 N. Hayford Rd., Airway Heights, (509) 481-2122, Sunday-Thursday 7 a.m.-12 a.m., Friday-Saturday 7 a.m.-2 a.m., northernquest.com.

Frank’s Diner. Frank’s breakfast, lunch, and dinner menu, available all day, has all the classics. Among our favorites are the open-face turkey, roast beef and mushroom sandwiches, chicken pot pie, Joe’s Special (the venerable scramble of eggs, ground beef, spinach, onions, and parmesan), and, of course, the don’t-miss-at-breakfast hash browns and silver dollar pancakes.

1516 W. 2nd Ave., (509) 747-8798, 10929 N. Newport Hwy., (509) 4652464, daily 6 a.m.-8 p.m., franksdiners.com.

Gander and Ryegrass. An Italian-inspired restaurant in downtown Spokane with a menu featuring coursed meals based around whole animal butchery and homemade pasta. Their robust beverage program includes a full bar and wine cellar delivering a variety of pairings for each course. They would love to welcome you for your birthday and other celebrations, as well as offer you the best service for a great night out on the town. À la carte options available, too. 404 W. Main Ave., (509) 315-4613, daily 12 p.m.–9 p.m., ganderandryegrass.com.

High Tide Lobster Bar. Chef Chad White is all about bringing the flavor, but this time he’s bringing some of that East coast flavor to the West Coast with New England Style Lobster Rolls. Also try clam chowder by the pint or quart. 835 N. Post St., (509) 381-5954, Wednesday-Sunday 11 a.m.-8 p.m., hightidelobsterbar.com.

Indaba Coffee. With a slogan like “Love People, Love Coffee,” Indaba stands out from the pack with its award-winning coffee, welcoming NOVEMBER 2021 / BOZZIMEDIA.com

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LOCAL CUISINE/dining guide atmosphere, and community-oriented mission. If you want your coffee to come to you, Indaba offers subscriptions to its incredible roasts. 1425 W. Broadway Ave., (509) 443-3566, Monday-Friday 7 a.m.- 6 p.m., Saturday-Sunday 8 a.m.-3 p.m. 1315 W. Summit Pkwy., (509) 328-4786, Monday-Friday 7 a.m.-2 p.m., SaturdaySunday 8 a.m.-3 p.m., 419 N. Nettleton St., (509) 868-0421, Monday-Friday 7 a.m.-6 p.m., 210 N. Howard St., (509) 413-2569, Monday-Friday 7 a.m.-2 p.m., Saturday-Sunday 8 a.m.-3 p.m., 518 W. Riverside Ave., (509) 822-7182, Monday-Friday 7 a.m.- 6 p.m., Saturday-Sunday 8 a.m.-3 p.m., indabacoffee.com.

Maryhill Winery. The winery draws more than 75,000 guests annually, while the region offers warm summer days, yearround appeal and excellent winemaking and continues to gain recognition as an emerging wine destination. Each location offers beautiful scenery, frequent live music and special events, food menus featuring small plates and charcuterie, and an expansive selection of award-winning wines. 9774 Highway 14, Goldendale, (509) 773-1976, Sunday-Friday 11 a.m.-6 p.m., Saturday 11 a.m.-8 p.m., 1303 W. Summit Pkwy., Ste. 100, (509) 443-3832, MondayThursday 12 p.m.-8 p.m., Friday 12 p.m.-9 p.m., Saturday 11 a.m.-9 p.m., ​Sunday 11 a.m.-7 p.m., 801 Waterfront Way, Ste. 105, Vancouver​, (360) 450-6211, Monday-Thursday 12 p.m.-9 p.m., Friday-Saturday 11 a.m.-10 p.m., Sunday 11 a.m.-8 p.m., 14810 NE 145th St. #A, Woodinville, (425) 481-7925, Monday-Thursday 12 p.m.-8 p.m., Friday-Saturday 12 p.m.-9 p.m., Sunday 12 p.m.-7 p.m., maryhillwinery.com.

Masselow’s Steakhouse. With nine prime-grade steaks and the best seafood oceans and rivers have to offer, Masselow’s Steakhouse continually provides the “wow” factor. With an outstanding array of mouth-watering cuisine, an extensive wine selection, and true Kalispel hospitality, Chef Tanya Broesder and her team create a special experience you won’t soon forget. 100 N. Hayford Rd., Airway Heights, (509) 481-6020, WednesdaySunday 5 p.m.-10 p.m., masselows.com.

No-Li Brewhouse. Family owned and fully independent,

Dine-in & order for take-out

Available for private events: • Rehearsal Dinners • Bachelor/bachelorette parties • Birthdays/baby showers • Retirement Celebrations 110

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Contact us for details

180 S Howard 509.824.1180

the No-Li team comes to work every day to make great beer in the artisan, hands-on tradition. Beer that does justice to the natural resources around us. Beer that wins awards and gathers folks together in conversation and celebration. 1003 E. Trent Ave. #170, (509) 242-2739, Sunday-Thursday 12 p.m.-10 p.m., FridaySaturday 11 a.m.-10 p.m., nolibrewhouse.com.

Park Lodge. A fine dining restaurant featuring a relaxing atmosphere and locally inspired comfort meals from its awardwinning chef, uniquely prepared on a wood-fired grill.

411 N. Nettleton St., (509) 340-9347, Tuesday-Saturday 5 p.m.-9 p.m., parklodgerestaurant.com.

Rancho Viejo. When you want authentic and traditional Mexican food, Rancho Viejo Spokane is the perfect choice. Stop by this family restaurant today for something for everyone! They are locally owned and operated to ensure you get quality service.

14201 E. Sprague Ave., Spokane Valley, (509) 927-8428. 3209 E. 57th Ave., (509) 448-3834. Sunday-Thursday, 11 a.m.-8 p.m.

Friday-Saturday, 11 a.m.-9 p.m., ranchoviejomexican.net.

Republic Pi. Republic Pi was founded in 2015 in the Manito Neighborhood. With a heart for community and a passion for food and drink, the menu and space were curated to bring people together. Running at over 700°, our wood-fired oven allows us to create each pizza with the utmost care. We source the highest quality ingredients to bring our own twist on Neapolitan influenced cuisine. Wood-fired pizza, craft beer, local wine, hand-

crafted cocktails. Republic Pi was truly built for the people.

611 E. 30th Ave., (509) 863-9196, daily 11 a.m.-10 p.m., republicpi.com.

South Hill Grill. South Hill Grill is a laidback bar and eatery with a spacious patio that will soon be converted for all seasons. The restaurant serves American staples for breakfast, lunch, and dinner, and strives for the ‘wow factor’ for their guests. Sushi rolls are served on dry ice and set aflame. 2808 E. 29th Ave., (509) 536-4745, daily 8 a.m.-9 p.m.

The Flying Goat. The Flying Goat was created in 2010 to become a neighborhood craft beer bar and casual eatery.

The team was inspired by the legacy, flavors, and aromas of neapolitan style pizza. They honor the craft of artisan pizza making, while creatively infusing local flavors and ingredients.

3318 W. Northwest Blvd., (509) 327-8277, Monday-Sunday 11 a.m.-10 p.m., theflyinggoat.com.

The Onion Taphouse & Grill. It all started in 1978 when they introduced the first gourmet burger in Spokane.

Their first menu had more than forty kinds of exotic burgers, taking Spokane by storm. Today, their menu has grown, but their commitment to only using the finest ingredients, thoughtfully prepared fresh, by trained chefs remains the same. 302 W. Riverside, (509) 747-3852, (takeout only) daily 11 a.m.-10 p.m. 7522 N. Division, daily 11 a.m.- 10 p.m. (509) 482-6100, restaurantji.com/wa/spokane/the-onion-bar-andgrill-downtown-spokane-/.

Three Peaks Kitchen + Bar. Named after the three prominent peaks outlining the Spokane Tribe’s homeland, Three Peaks is the Spokane Tribe Casino’s premier dining destination. This upscale casual eatery features weekend brunch, as well as lunch and dinner specials all week long.

Discover your new favorite Happy Hour from 3-7 p.m. every day with amazing patio seating, local and regional wines, as well as $2 drafts with 20 taps to choose from. Visit spokanetribecasino.com for menus, details and to make a reservation. 14300 W. SR-2 Hwy., Airway Heights, (509) 818-1547, Monday-Thursday 11 a.m.-9 p.m., Friday 11 a.m.-10 p.m., Saturday 9 a.m.-10 p.m., Sunday 9 a.m.-9 p.m., spokanetribecasino.com/dining.

TT’s Brewery & Barbecue. TT’s Brewery & Barbecue is proud to offer the highest quality barbecue and beers brewed onsite. From their family to yours, they put lots of love and careful attention in each item. 4110 S. Bowdish Rd., Spokane Valley, (509) 919-4798, Tuesday-Saturday 12 p.m.-8 p.m., ttsbrewerybbq.com.

Vaqueros Mexican Restaurant & Taqueria. If you’re searching for authentic Mexican cuisine, look no further than Vaqueros. All ingredients are fresh, and the food is made from scratch daily. If that isn’t enough, they have great happy hour specials and a full bar. 16208 E. Indiana Ave., (509) 922-0770, SundayThursday 11 a.m.-9 p.m., Friday-Saturday 11 a.m.-10 p.m., vaquerosmexicansv.com.

Zona Blanca. Zona Blanca brings the flavors of coastal Mexico to Spokane. Flavor comes first, and ceviche, entrees, tacos, tostadas, and more await you. 157 S. Howard St., (509) 241-3385, Tuesday-Thursday 4 p.m.-9 p.m., Friday-Saturday 4 p.m.-10 p.m., limefishsalt.com.

NOVEMBER 2021 / BOZZIMEDIA.com

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CLARKSVILLE/pheasant

clarksville

by Doug Clark

Doug Clark is a Spokane native and lead singer/ songwriter for his band, Trailer Park Girls. He recently retired from The Spokesman-Review after writing three columns a week for more than 30 years.

A Fine and Pheasant Misery “Don’t get much better than fall. Bring on the camo, ammo, ducks, and bucks.”

– Earl Dibbles, Jr. -Ah, Autumn. My favorite time of year.

Chilled mornings. Scorching afternoons.

Fashionable jackets to hide my blubber.

It’s also the season when three men took to a field with their boots and their dogs and their guns.

While a lesser man lagged well behind with notebook and pen in hand.

This was the scene on a recent fall morning after I accepted my pal Dave McCann’s offer to join him on a pheasant hunt with a couple of friends.

“Bring your shotgun and hunt with us,” encouraged McCann. Thanks, Dave. But I’d rather stick a toothpick into one of my eyeballs.

For reasons we’ll visit later, I suffer from a debilitating case of PTSH. That’s “post traumatic shotgun humiliation,” for those keeping score at home.

McCann knows about my fragile mental state. He was on the trap range the day Clarksville cried macho.

Putting my wounded psyche aside, however, I accepted this invitation, but with a proviso. I’d tag along unarmed for the 112

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purposes of journalism and self-deprecating storytelling.

First, let me state categorically that I stand against the hunting of God’s special creatures.

Unless they taste good.

In that case, I sit happily atop the food chain with knife and spork in hand.

Sure, I’ve heard all the blah-blah-blah against hunting. But at least with hunting, the critters have Vegas odds of getting away.

I’ve stood salivating inside Egger’s South Hill Meat Emporium on many, many occasions. And not once have I ever seen a cutlet or a rump roast make a run for the door.

-Our adventure began with a reconnoiter outside a fine home in woodsy northwest Spokane.

Steve Hindley, homeowner, is an admirable guy. He embodies the spirit contained in magazines I read at the barbershop while getting my head buzzed as a kid.

Field & Stream. Outdoor Life. Herter’s catalogues…

Those were the days, my friends.

Outdoorsmen were as common as V-8 engines and cheap gas. Seemed like every

other adult male had learned the art of bush craft far away while hunting Nazis and Commies for Uncle Sam. Writers were damned rugged, too.

Take Ernie Hemingway. He captivated the world with his concise clear prose and spurned adjectives as if they were shot glasses filled with tap water.

“Never sit a table when you can stand at the bar,” he once advised.

Today, that sportsman ethos is on a downward slide. The whole country’s gone soft, I tell you. Why stalk the wildebeest when you can binge watch “Squid Game” on Netflix?

Hindley is an exception, a man devoted to keeping the classic outdoor skills alive.

He ties his own flies. Raises doves and horses. Hunts and fishes whenever he can.

He also breeds rusty short-haired hunting dogs that can be traced to Hungary, like goulash.

Vizslas, they are called.

Think of them like Norm in that retro sitcom, “Cheers.” Jovial. Affectionate.

Everybody’s chum.

Unlike Norm, however, Vizslas have a work ethic. Especially when it comes to scampering through a scruffy landscape in search of huntable fowl.

On this day, Hindley took his dog, Cody.

McCann brought Cody’s brother, Dillon.

He purchased the Vizsla from Hindley a few years back.

Also in the hunt was Gary Cantlon, a retired physician and cat owner. I found comfort in having a doc handy just in case Dick Cheney showed up.

The trio stowed their gear and canines into Hindley’s rig. I made sure my gel pens still worked. Then we caravanned fifty minutes westerly to our destination.

The Pheasant Farm.

Okay. That’s actually my name for this privately-owned ranch that caters to bird hunters.

For a fee, hunters can purchase farmraised pheasants which are then hauled by an employee to a section of ranchland.

Granted, Pheasant Farm hunting is more choreographed than, say, trekking into a

Clark’s humor and general-interest commentaries have won scores of local, state and regional honors along with three awards from the National Society of Newspaper Columnists.

He can be reached at dougclarksville@gmail.com.

random field and hoping for the best.

But Hindley made it clear about our mission. This was about training Cody and Dillon in a situation that “is as close to real hunting as it gets around here.”

It’s a sad fact that wild bird hunting ain’t what it used to be.

McCann blames the overall decline in private mom and pop farms as one reason.

In the old days, he explained, independent farmers would commonly leave a lot of unharvested grain in their fields.

Most farmland today, however, has been swallowed by mega-corporations with far more efficient agricultural practices. As a result, the habitat that once attracted large populations of game birds is no longer around.

-Boom! Da-boom!!

Twenty minutes after we trudged into the brush, Cody or Dillon (I can’t remember which) found a pheasant. The bird took wing and was defying gravity quite well until it intersected with some shotgun pellets.

Score one for the hunt.

It was an absolute thrill watching the brothers Vizsla do their thing. Sleek athletes, they worked the brush nonstop.

Once onto a pheasant, a dog would stop rock solid and point. A hunter would then enter the brush, scaring the bird up and into aerial bombardment.

On command, the dog would be sent to retrieve the downed bird and bring it gently back.

This system worked brilliantly, until…

“Dillon! Come!” shouted McCann, who sounded a tad annoyed at his dog’s failure to locate a pheasant he had just dispatched.

Hey, what are friends for?

Shambling into action, I examined the immediate area, and—whattaya whattaya know—spotted the feathery remains a few feet off the trail.

“Um, would this be it?” I asked, holding the pheasant by a feather.

I considered getting down and rolling onto my back. But I know McCann too

well. There’s no way I’d ever get him to scratch my tummy and say, “good Dougie.”

-Oh, yeah. The shotgun thing.

Flash back a couple years to the day McCann convinced me to give trap shooting a try.

I brought along my model 12, a Winchester pump shotgun. McCann furnished the shells.

Then I went out on the range, with Dave and some others, and…

Have you ever tried something new and realized from the very first second that it wasn’t for you?

Trap shooting is a simple sport conceptually.

Yell “Pull!” Clay pigeon soars. You blast it to smithereens.

Except that I sucked from my first shot and only got suckier. My first round ended with a perfectly imperfect 0-25.

McCann did his best to encourage me.

He gave me some tips. He even tested my shotgun for accuracy.

And ran off a score of 24-1.

Nope. Nothing wrong with my gun.

So, I tried another twenty-five and accidently hit two clays. But I still hated it.

Then, on top of my misery, a fascist range master showed up. He began hollering at me after he overheard me ask McCann how to jack a shell out of my scattergun.

Suddenly, I was bozo Private Pyle in “Full Metal Jacket,” being verbally eviscerated by

the drill instructor.

“You should know everything about your gun BEFORE YOU STEP ONTO MY RANGE!!!” bellowed this officious twerp.

Yeah, buddy? Well, how ’bout I introduce you to a new concept? They call it A TOOTHBRUSH!!

-Final score: Six pheasants taken. Six got away.

Told you the critters had a chance.

“Coyotes’ll probably get ‘em in a few days,” observed McCann.

Thank you for that Disney moment, Dave.

Hunt over, we motored back to Hindley’s, where I learned the finer points of disarticulating and disemboweling a dead pheasant.

“Stick your thumb into the cavity,” Hindley instructed. “Now PULL!” Oh. The gore.

I felt like a sous chef at Jeffrey Dahmer’s.

Look. I get it. Responsible hunting means waste nothing that can be used.

Feathers become fishing flies. Meat is salvaged, cleaned and vacuum-sealed before being put in the freezer.

Take it from Clarksville. There’s nothing pretty about the process.

I thought I’d signed on as the expedition’s conscientious wiseass, but bird hunting turned out to be more than I bargained for.

Didn’t pull a trigger, but I sure wound up with blood on my hands.

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