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or a moment, it seemed as though we had escaped, that 2020 — a dumpster fire of a year — might actually spare us from WILDFIRES. Of course, that wishful thinking went up in flames on Labor Day when blazes exploded around the state, burning up hundreds of thousands of acres in a 24-hour period. Thankfully, though, as our reporter Samantha Wohlfeil reveals in this week’s cover story, experts have a pretty good idea of how we might mitigate what has become our unwanted fifth season of the year: the smoke season when we’re forced to huddle indoors and bungee-cord air filters to box fans. Find our special report on page 14. Also this week: Staff reporter Daniel Walters dives into the unsolved 1987 murder of Spokane’s Sarah Gardner, whose granddaughter has returned to the city to become the City Council’s new communications director (page 11). “I’m like a phoenix rising from all of this,” she tells us. “I’m coming back to Spokane and picking up the torch from my grandmother.” — JACOB H. FRIES, Editor

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THE PENTAGON, UNDER CONSTRUCTION interior facelift, and the patio at the Oval Office was covered for more comfortable, all-weather dining. “We know that this pandemic and all these hard times are not going to last forever,” he says. “We have really loved the community outpouring toward the restaurant. When all this craziness goes away, we’ll get back to where we were. I have no worries about that.” u The Pentagon Bistro and Martini Bar is located at 1400 N. Meadowwood Ln. in Liberty Lake. It is scheduled to reopen in mid-October. Visit whitehousegrill.com or call 891-7790 for more info.

regional ingredients. Taste any of our locally brewed beers, including our signature River City Red and our new Mexican Lager, Odelay! If you’re looking for a bite to eat, you’re more than welcome to bring in outside food from our friendly neighbors! Our taproom is located right inside of our brewhouse; discovering more about the brewing process is found easily here. 121 S. Cedar St. 413-2388. rivercitybrewingspokane.com

MIZUNA EPIC AMERICAN • AIRWAY HEIGHTS 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. And with our 30-foot LED HDTV, you can enjoy sports for breakfast, lunch and dinner every day. Inside Northern Quest Resort and Casino, 100 N. Hayford Rd. 481-2122. northernquest.com/dining-bars/restaurants/epic-sports-bar

MIZUNA AMERICAN • DOWNTOWN Situated in the heart of downtown Spokane, Mizuna is the quintessential dining experience for locals and visitors. Since our opening in 1996, our focus has been sourcing the freshest ingredients, and keeping the food simple to let the quality of the ingredients shine. We use organic produce whenever possible, and all-natural, sustainable meats. We have a full vegetarian menu, as vegetarian cuisine has always been a primary focus of ours. Words to describe our cuisine are seasonal, honest and clean. 214 N. Howard St. 290-5851. mizuna.com

PEACE PIE PIZZERIA PIZZA • DOWNTOWN Peace Pie was founded on the idea that

good food should be simple, accessible and made with passion. We proudly source high-quality ingredients to provide Spokane with a top-quality product inspired by New York-style pies. From the blend of flour used in our dough to the San Marzano tomatoes we import from Italy, every step of the Peace Pie process is tested to make a product we stand behind. Our location, and the fellow businesses in the Saranac Commons, host a warm and inviting atmosphere for the whole family. 19 W. Main Ave. 315-4581. peacepiepizzeria.com

PEARL CHINA BUFFET ASIAN • NORTH SPOKANE Pearl China Buffet offers a fresh and delicious lunch and dinner menu as well as a full-sized, all-you-can-eat buffet with traditional Chinese food and American entrees. We have spaced out tables to allow for social distancing and are following all guidance from the CDC including guests and employees wearing masks. 21 E. Lincoln St. 468-9988. pearlexpress.us

RIVER CITY BREWING BREWERY • DOWNTOWN River City Brewing landed in the west end of downtown Spokane at the start of 2012 with the vision of bringing locally brewed beers to the Pacific Northwest by incorporating

Fresh sheet deals • specials • updates THE GRAIN SHED SPOKANE [ SOUTH ] We offer one of our beers for sale online each week and have special dinner items every day. 1026 E. Newark Ave

SOUTH HILL GRILL

CHAPS

AMERICAN • SOUTH SPOKANE South Hill Grill is a neighborhood restaurant offering a range of culinary experiences, from comfort food to sushi, breakfast to prime rib dinner. We offer spacious seating as well as an outdoor patio so you can enjoy delicious food safely and comfortably. 2808 E. 29th Ave. 536-4745. facebook.com/southhillgrill

SPOKANE [ DOWNTOWN ] Half-price select bottles of wine Thursday and Friday nights. Garden and Patio seating. Happy hour fresh sheet 3-8 pm. 4237 South Cheney Spokane Road

WEST PLAINS ROASTERS COFFEE SHOP • CHENEY From the hands of the farmers to you, the consumer, we roast coffee with the purpose of creating and connecting communities and using coffee as our vehicle. We are currently offering mobile ordering and curbside pickup through the Joe Coffee App to better serve our community at this time! 108 College Ave., Cheney. 688-9704. westplainsroasters.com

ZOLA AMERICAN • DOWNTOWN Since opening our doors in 2007, Zola has offered an upscale, modern atmosphere along with award-winning food and drink menus. We proudly provide Spokane a popular venue for entertainment including live music when permitted. Considered one of the city’s best happy hour locations, ZOLA has been a proud part of the downtown Spokane scene and will continue our role as an inviting, comfortable place to come relax after work and/or, when allowed, dance the night away with friends! 21 W. Main Ave. 624-2416. zolainspokane.com

ABOUT Back to business • These weekly pages are part of a local marketing effort in support of the hospitality

sector brought to you by leading institutions and businesses to help promote the Spokane County economy, supported in part by Cares Act funding. With the goal of balancing commerce and public safety, you can follow along here in the Inlander, and via the links below, as local restaurants, shops and more share their stories and invite your support.

THE CENTENNIAL RESTAURANT SPOKANE [ DOWNTOWN ] We are open for dinner daily from 4-9 pm with outside terrace seating provided, weather permitting. 303 W North River Dr

CLINKERDAGGER SPOKANE [ DOWNTOWN ] To stay current with Fresh Catch, Chef is always changing his Fresh Catch of the day! You can call ahead to see what he is serving daily. 621 West Mallon Avenue

THE VIKING SPOKANE [ DOWNTOWN ] We have “daily specials” along with a “fresh sheet” available. We’ll also be purchasing NFL Season Ticket and offering a full brunch menu on Sundays. 1221 North Stevens Street

SPENCER'S FOR STEAKS AND CHOPS SPOKANE [ DOWNTOWN ] We are happy to welcome our guests back with limited seating in the bar area only or place an order “To Go” by calling bet 5-9 pm Tue-Sat. 322 North Spokane Falls Court

FRESH SHEET CONTINUES ON THE NEXT PAGE

more to come • Through the end of the year, watch

the Inlander for special Back To Business guides, along with special sections, sharing more recovery stories and community business features.

Safe business practice resources KindnessNotCovid.org • Financial resources for businesses InlandBizStrong.org

OCTOBER 1, 2020 INLANDER 9

Fresh sheet deals • specials • updates and caramelized red onion relish, toasted sesame croissant. 415 West Main Avenue

REMEDY KITCHEN AND TAVERN SPOKANE [ SOUTH ] We are currently featuring a Southwest chicken salad and a seafood risotto on our Fresh Sheet. We also have great featured beer, wine and cocktails. 3809 South Grand Boulevard

BARRELHOUSE PUB & PIZZA CHENEY Wing Wednesday, $1 Wings! Mug Monday, All 34 oz Micro Mugs $8! 122 College Ave.

PRESS PUBLIC HOUSE SPOKANE [ SOUTH ] Press is always featuring new cocktails showcasing fresh squeezed juices and the freshest ingredients. We are always featuring local beer on tap. 909 South Grand Boulevard

HUNT SPOKANE [ DOWNTOWN ] Outdoor seating available! 225 West Riverside Avenue

HANG10 HAWAIIAN BBQ SPOKANE [ SOUTH ] Hang10 Hawaiian BBQ is Spokane’s newest restaurant. We have the best Teriyaki Chicken, Chicken Katsu, Garlic Chicken and many other great options. 909 South Grand Boulevard

EVANS BROTHERS COFFEE SPOKANE [ DOWNTOWN ] Featuring Affogatos with Panhandle Cone & Coffee handcrafted ice cream, and our single origin espresso. Also featuring a Blackberry Sage Latte. 835 North Post Street

BRICK WEST BREWING COMPANY SPOKANE [ DOWNTOWN ] Every Wednesday is “Wing Wednesday” at Brick West. Come down to our patio, take a picture with our wings on the patio and enter to win a gift card! 1318 West 1st Avenue

HIEROPHANT MEADERY SPOKANE [ DOWNTOWN ] Butterbee, a sparkling mead with Marshmallow root and But-

LE CATERING SPOKANE VALLEY Call or email for special pricing for weddings! 2426 North Discovery Place

WANDERING TABLE terscotch distillate, and Spiced Apple, a sparkling apple mead with botanicals. 16602 North Day Mount Spokane Road

Thurday) & Rotating No Bake CheeseCake $4 a slice (Raspberry Lemonade, S’mores, Triple Chocolate, Caramel Turtle). 15310 East Marietta Avenue

close. $5 wines, $5 beer, $8 cocktails, and a small plates menu! 110 South Madison Street

WILEY'S DOWNTOWN BISTRO

MAGNOLIA BRASSERIE

SPOKANE [ DOWNTOWN ] Croissant Burger: 4 oz freshly ground, hand-formed burger patty, Swiss cheese, house bacon

SPOKANE [ DOWNTOWN ] Take out is 20% off! Delivery available on Treehouse. Fresh halibut when available. 115 North Washington Street

LOGAN TAVERN SPOKANE [ NORTH ] Rotating $12 lunch and dinner special offered daily. 1305 N. Hamilton St.

CHRIST KITCHEN SPOKANE [ NORTH ] 10% off when you bring in our Inlander ad. 2410 N Monroe

THE MASON JAR CHENEY Open 7 days a week with patio and inside seating as well as our drive-thru. 101 F Street

ENGLISH SETTER BREWING CO. DBA NATURAL 20 BREWING CO. SPOKANE VALLEY Weekly food special (rotates on

SPOKANE [ DOWNTOWN ] Happy Hour seven days a week from 4 pm to 6 pm and 8 pm to

MADELEINE'S CAFE & PATISSERIE

ELLA'S SUPPER CLUB SPOKANE [ DOWNTOWN ] Follow us on Facebook for ticket sales! 1019 West 1st Avenue

THE WANDERING TABLE SPOKANE [ DOWNTOWN ] Happy Hour 3-5 daily with $5 taste and bites and $7 drinks 1242 West Summit Parkway

ADVICE WHEN YOU NEED IT Should businesses have an employee who tests positive for COVID-19, there’s someone they can turn to for guidance. The Spokane Regional Health District has a team of 10 dedicated business technical advisers who will work with organizations from any industry — from food service and churches to emergency responders — to perform contact tracing and outline a response strategy based on best practices. “We’ll educate the business on COVID-19, continue to identify close contacts and provide instructions to them on what they need to do,” says SRHD Communications and Public Information Manager Kelli Hawkins. Their services also aren’t limited to reactive measures. The BTAs can offer direction on preventative action for operating safely during the pandemic and minimizing employees’ exposure to the virus. “They’re there to be a partner and a resource,” Hawkins says. “They can help you know how to open up safely and ensure the safety of your customers and clients. And they can also help you navigate a possible outbreak at your establishment.” Since late May, the SRHD’s business technical advisory team has fielded around 1,500 referrals. Businesses who want to take advantage of the COVID-19-related services provided by SRHD should call the main switchboard at 324-1500 or email livingenvironment@srhd.org.

MORE FRESH SHEET follow up-to-date info at btb.inlander.com 10 INLANDER OCTOBER 1, 2020

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OLD WOUNDS CRIME

Thirty-three years after her Spokane activist grandmother’s unsolved murder, Lisa Gardner returns to become the City Council’s spokeswoman BY DANIEL WALTERS

hen Lisa Gardner, the Spokane City Council’s newly hired communications and community engagement director, walked into the council chambers this year, it seemed like the past was waiting for her. She felt chills. Like she was destined to be there. After all, she’d been there as a child. She’d sat with her grandmother, Sarah Gardner — the Black woman who raised her — in these same chambers decades earlier. Her grandmother had shown her the power of activism. She’d introduced her to crucial figures in the AfricanAmerican community, like Spokane’s civil rights attorney Carl Maxey, the congregation at Calvary Baptist Church and leaders at the East Central Community Center. Even today, Sarah Gardner’s name is famous in some parts of Spokane. She was a talented beautician. She was a feisty NAACP activist. She was a devout churchgoer and inspirational youth choir director. She was an ambitious City Council candidate. And she was a murder victim. Just two days after losing a Spokane City Council primary race in 1987, Sarah Gardner was stabbed over 50 times in her Spokane beauty salon. Nobody has ever been charged with her murder. For Lisa, her grandmother’s murder was tough enough. But then her mother was killed nine years later. So as Lisa returns to Spokane, that ugly history hangs above her. “I’m like a phoenix rising from all of this,” Lisa says. “I’m coming back to Spokane and picking up the torch from my grandmother.”

DEATH

Lisa Gardner’s grandmother was murdered in 1987. Nine years later, her mother was killed, too. YOUNG KWAK PHOTO

“The little lady who stood 4 feet and 11 inches tall was the biggest person that I ever met,” Maxey — a close friend of Sarah’s — said at her funeral. ...continued on next page

OCTOBER 1, 2020 INLANDER 11

NEWS | CRIME

Lisa Gardner sees echoes of her own grandmother in Spokane’s sole Black councilwoman, Betsy Wilkerson (above).

DANIEL WALTERS PHOTO

“OLD WOUNDS,” CONTINUED... Maxey called her Spokane’s Mother Teresa. Where others avoided East Sprague for its seedy, sometimes violent reputation, Sarah eagerly located her business there. “That’s where the people with the most need and the people who were the most neglected were,” Lisa says. “She was able to be a voice for them.” Sarah’s Beauty Shop was an equalizer, a community hub where preachers, pimps and prostitutes would sit side-by-side, all getting haircuts from the same little woman. And so in 1987, when Sarah launched her bid for a City Council seat, her platform wasn’t just about opposing business and occupation taxes, hiring more minorities and installing more stop signs. It was about reaching out to the less fortunate by offering a hand, not handcuffs. “These mentally and physically ill people need our understanding and our support,” she wrote on her typewritten campaign platform. “I reach out for the street people and the Sarah Gardner prostitutes. Arresting them and putting them in jail is not really helping them.” She didn’t stand a chance. The council primary was a 10-way brawl that pitted Sarah against figures like Presbyterian minister Joel Crosby, future County Commissioner Todd Mielke, and even fellow Black leader Rev. Happy Watkins. With less than 1,100 votes, Sarah ran a distant seventh. Jim DeFede, the night cops reporter for the SpokesmanReview and the Spokane Chronicle that year, recalls sitting in a police officer’s vehicle two days after the primary, the officer indicating who’d been murdered by silently pointing to the “Vote for Sarah Q. Gardner” campaign sign in the window of Sarah’s Beauty Shop. Though the police didn’t find any evidence the crime was racially motivated, Lisa says Sarah’s murder — and the whiplash of going from a thrilling primary campaign

12 INLANDER OCTOBER 1, 2020

to a gruesome murder scene — was traumatic to the closeknit Black community. “It’s not as if the African-American community in Spokane has so many leaders that they can lose any of them,” DeFede says. Spokane’s sole Black councilwoman, Betsy Wilkerson, says her mom was a hairdresser like Sarah. She remembers how the murder shook her and her peers, shattering their sense of safety and stoking mistrust in their community. “It bred suspicion,” Wilkerson says. “Was it somebody Black who killed Sarah? We never knew. It was always that little undercurrent.” For Lisa, the pain was unimaginable. Betty Dumas, a longtime volunteer at Calvary Baptist and a close friend of Sarah Gardner, recalls seeing Lisa curled up in bed in the fetal position because she desperately missed the woman who raised her. Sarah had been killed two days after Lisa’s 12th birthday. The pain felt almost personal. Like she was being punished. She found a way to blame herself. Maybe if she’d gone to the shop that night, she thought, it wouldn’t have happened. “I was always with her — and to know that minute that I was not with her, she was gone?” Lisa says. “And then the horrific way of how she died? Who would do this to her?”

SUSPICION

The Spokane Police Department assigned 10 different officers to dig into the Gardner murder. Strange details came out: Just 15 days before her murder, the Spokesman-Review reported, Sarah made arrangements for her own funeral. She specified she wanted a weekend service. She had handpicked the white casket she wanted to be buried in. It was like she’d somehow foreseen her own death. On top of that, just two weeks after her stabbing, the beauty shop

— the one Sarah had purchased herself and poured her heart into — burned to the ground. DeFede remembers walking through the charred ruins of Sarah’s shop with the arson investigator. “That smell of that fire, that just sticks in your nose,” DeFede says. Ultimately, the cops concluded the fire was a mere accident, the result of a vinyl-covered chair pressed up against a baseboard heater. The police interviewed more than 100 people in the search for Sarah’s killer. Lisa says that her grandfather — a 77-year-old man with a heart condition and an alibi at the race track during the time of the murder — was examined but ultimately ruled out as a suspect. Instead, as DeFede reported, the prime suspect was an unemployed, troubled alcoholic named Alfred Venters. Nicknamed “Shampoo” for his salon speciality, Venters had briefly worked at Sarah’s Beauty Shop as a stylist six months before her murder. But Lisa didn’t think Venters did it. Lisa didn’t see a motive. If Venters was the murderer, why had he stabbed her so many times? If it was about money, why had money been left in her wallet? “I remember him coming to the house, and he was so distraught, so devastated,” Lisa says. “He cried to my mom, ‘I don’t know why they would think I would do this! I would never hurt Ms. Sarah. She only looked out for me when I didn’t have anything.’” But no matter what he did — even convincing Maxey, after a passionate appeal, that he was innocent — Venters couldn’t clear his name. Police never charged him, but never cleared him either. Two years after Sarah’s murder, Venters leapt from a four-story window to his death. To DeFede, the newspaper reporter, the suicide of a Black suspect who’d never been charged left him searching for more answers. Even today, DeFede still wonders if his accurate reporting identifying Venters as the prime suspect set the man on the path that led to his death. “His life was never the same once his name appeared in the paper,” DeFede says. “There was always a level of guilt I felt afterward.” For the Spokane Police Department, the result was simpler. With the death of their lead suspect, police spokeswoman Julie Humphreys says today, the department considers the Gardner murder case officially closed — though not necessarily “solved.”

KNOWING

It’s been over three decades since her grandmother died, Lisa says, and this is the first time she’s heard that the police closed her grandmother’s case. It’s unsatisfying. “Just to close it because he died doesn’t make any sense,” she says. The murder altered the course of Lisa’s life. Her

ON INLANDER.COM

When Wes Crago (pictured) was picked as Spokane’s city administrator — arguably the most crucial appointed position inside City Hall — the choice was announced in December with considerable fanfare. But last week, Crago quietly resigned. Crago, Mayor Nadine Woodward and city spokesman Brian Coddington all refused to say whether the mayor asked him to resign. Instead, Woodward wrote in a letter that Crago said “his heart is with smaller towns” when he stepped down and that Public Works Director Scott Simmons would be Acting City Administrator until he could be replaced. (DANIEL WALTERS)

grandmother had been almost radically trusting, willing to invite almost anyone into their orbit. Her grandpa had always been more isolated and protective, and his wife’s murder, she says, heightened those closed-off tendencies.

“How could you do this to our family knowing what we’ve already been through? How could you do it in such a way, like her own mother?” In 1994, with her grandfather aging, Lisa, then 18, moved to Yakima to be with her mother, Antoinette. There, she put her trust in a new father figure, her mother’s boyfriend, Robert Langford. “He bought me a car,” Lisa says. “He gave me jewelry on my birthday. He treated me like one of his daughters.” In 1996, Robert Langford murdered Antoinette Gardner. After a fight over Las Vegas plane tickets for Lisa’s 21st birthday, Langford stabbed Lisa’s mother, killing her the same way Sarah had been killed almost a decade earlier. To Lisa, it was a kind of betrayal that went deeper than murder. “How could you do this to our family knowing what we’ve already been through?” Lisa says. “How could you do it in such a way, like her own mother?” This is the cruel dichotomy that has tormented Lisa her entire adult life: She doesn’t know who killed her grandmother. She knows exactly who killed her mother. Knowing, she says, is worse.

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CLOSURE

DeFede, now an investigative reporter for CBS in Miami, has the newspaper clips of the Sarah Gardner coverage still stashed away in a file near his desk. It’s a reminder, he says. He had reported on all sorts of horrifying crime stories in Spokane — the Green River killer, the Shadle Park rapist, a musclebound murdering rapist named Damon Chapple — but those were different. Those stories had a clear ending. “They’re all resolved in one way or another,” DeFede says. “This is the case that has not been resolved. This just gnaws at you.” There’s a similar feeling for some in Spokane’s Black community as well. Rev. Happy Watkins, the Black minister who once ran against Sarah for City Council, says the history lingers. “When you talk about it that cloud of uncertainty still hovers over the community. We still think about it,” Watkins says, “because there hasn’t been any closure.” Lisa still has plenty of questions. “We don’t know who murdered her and why. And then her salon burns down — how convenient is that?” Lisa says. “Did she really get a fair investigation?” But she’s also found a path to a kind of closure that doesn’t require a guilty verdict. She may never know who killed her grandma, but she can try to continue her grandmother’s fight. She can seek out the voice of the unheard. In her new role as the City Council’s communications director, Lisa recalls watching Wilkerson talk with local Black ministers, speaking with them about police reform, bubbling with a passion — a mesmerizing command of the room — that seemed so familiar. In Wilkerson, Lisa could see echoes of her grandmother. “I was just in awe watching her work, thinking to myself, ‘I want to be like that,’” Lisa says of Wilkerson. “That was the moment where I knew I was in the right place at the right time.” In a life defined by senseless tragedy, it made sense. “I feel like I’m making my grandmother proud,” Lisa says. “Someway, somehow, she’s proud that I’m coming back.” n danielw@inlander.com

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LESSONS IN FIRE The lessons for how to avoid massive fires are there. Are we willing to change? BY SAMANTHA WOHLFEIL

14 INLANDER OCTOBER 1, 2020

FACING PAGE

Alfredo and Maria Castillo search for their dog, Toto, in the remains of their house in Malden. WILSON CRISCIONE PHOTO

he West is being tested.

Already ground zero for the United States’ first case of a global pandemic this year, Washington faced more natural disasters in September, joining Oregon and California in the throes of their worst fire seasons on record. More than 5 million acres — roughly the size of New Jersey — burned across the three states in a matter of weeks following Labor Day. Dozens of people died, unable to escape the wind-driven blazes, and smoke settled in to choke Pacific Northwest communities for days. In just 72 hours, Washington saw more than 600,000 acres burn, more than half the previous record for an entire year, set in 2015. Record-breaking fire seasons are rapidly becoming the new normal. It’s not just the dry forests of the inland and intermountain regions burning, but also the wet forests along the coast. Range and brush fires also destroyed agricultural communities like Malden in Whitman County and threatened others in Central Washington. As with the last record fire season, and the one before that, people again want to know: What can we do to stop this? Experts — from those who fought wildfires for decades, to those who’ve studied Western forest ecology — say we already know what to do, and we have for a long time. Somewhat counterintuitively, their advice is largely to let more of it burn. That’s because the largest key seems to be eliminating fuels like small trees and shrubs that have built up in the forests over the last century, whether that work takes place through timber harvesting, prescribed burning, or by managing wildfires that occur in isolated areas. Wildfires were common on the landscape for thousands of years and harnessed by Native American tribes in the area for a variety of benefits. Some tree species in this area actually rely on fire to germinate. But European settlers came and vastly changed the fire regime, leading to some of the modern issues being brought to bear. Even as putting out fires became a major priority last century, it’s worth noting that most of our wildfires now are also caused by humans, whether that’s from downed power lines, campfires, cigarettes, fireworks, arson or other manmade causes.

To reduce risks, experts also say communities need to adapt the land around their homes and towns and note that climate change needs to be acknowledged and rapidly addressed, as it’s contributing to hotter, drier, deadlier fire seasons. And until forests return to healthy conditions, it’s likely going to take some massive investment in fire suppression to save lives and property. The good news is, state and federal foresters have been working on plans to better thin the forests, craft prescribed burns and create resilient communities. But those plans need funding and support not just from politicians, but from community members concerned about everything from air quality to environmental protection. And human memories are sometimes short. “We have got to get our leaders to realize that wildfire and forest health is not an issue that goes away once the smoke disappears,” says Washington Public Lands Commissioner Hilary Franz. “It is an issue that has to be front and center until we solve it. It takes consistent, dedicated investment year after year.” Even as the state saw the death of a 1-year-old boy and the destruction of hundreds of homes this fire season, Franz expects she’ll have to continue beating the drum for forest health and fire suppression investments when lawmakers return to Olympia, should she win reelection this fall. “We don’t need a task force to come together and figure out what to do. We already know what to do,” Franz says. “We need our federal and state leaders to step up and invest in those plans.” But while the rain and snow may dull the memory of devastating flames for some, for people in the communities that burned down, as well as those whose homes narrowly escaped destruction, forgetting isn’t an option.

A COMMUNITY SPARED

Mikki Lamar had never slept with her shoes on before. She’d returned to her Central Washington home in Mansfield on Sunday, Sept. 6, after a quick camping trip with her husband, Thane, and their two kids, 5-year-old Walker and 3-year-old Davis. Before heading to bed, they learned of a fire that had started about an hour away

near Omak and went to sleep with plans to check on its status in the morning. By the middle of the night, however, a warning siren was blaring through town as the fire approached the area. As they called relatives in the early morning hours telling them to throw on sprinklers, Lamar and her relatives coordinated plans to grab essentials and sentimental belongings while working to protect their homes. Many in the community started throwing down fire breaks with farm equipment, the start of what would be more than 30 hours of work battling flames for volunteer firefighters in the rural community of about 340 people. Lamar went to her parents’ farm just outside of town and helped her mom grab family photo albums out of the attic before returning together to her place in town, farther from the fire. “It’s two miles from my house, but you can see the pine trees at her house,” Lamar says. “She said, ‘OK, if I can see big flames on that pine tree, it means my house is gone.’” By midday Labor Day, it became clear that the heavy dust and smoke would prevent them from leaving town. There were fires seemingly everywhere. “The highway was closed to Bridgeport, the highway was closed to Coulee City, the highway was closed to Grand Coulee, the highway was closed to Wenatchee, the highway was closed to Chelan,” Lamar says. “There were no open roads, we were almost completely surrounded by fires, so, we went, ‘Oh my gosh, I guess we’re going to stay here.’” Indeed, dozens of fires had kicked up near many of the agricultural and dry forest communities throughout the state. The Cold Spring Canyon Fire in Okanogan and Douglas counties threatened Mansfield, rapidly growing that day and helping spark the Pearl Hill Fire, which burned into Bridgeport. The two fires would burn more than 175,000 acres within 24 hours and more than 410,000 acres total. Lamar stayed in touch with one of her sisters who also lives nearby as they figured out whose house was best to wait at. Meanwhile, her dad, husband and others used farm equipment to dig dirt lines to protect the town from the worst of it. ...continued on next page

OCTOBER 1, 2020 INLANDER 15

WILDFIRES

The Cold Spring Canyon Fire in Okanogan and Douglas counties threatened Mansfield, rapidly growing and helping spark the Pearl Hill Fire, which burned into Bridgeport. The two fires would burn more than 175,000 acres within 24 hours and more than 410,000 acres total. CORA NORDBY PHOTOS

“LESSONS IN FIRE,” CONTINUED... The power went out, and so it happened that by Monday night, Lamar was napping with her shoes on as someone else listened for first responders to drive by and announce that it was time to scoop up her niece, nephew, kids and leave. Luckily, the protection efforts worked and the town survived. Many acres of grazeland and farm and pasture structures were destroyed, along with miles of fencing, but people were safe. Having survived the threat, the town quickly pivoted its attention to nearby Bridgeport, which was hit much harder, with about 20 homes destroyed. As vice president of Mansfield’s Chamber of Commerce, Lamar helped coordinate donations of beef, potatoes, cookies and more to provide hundreds of meals at a church in Bridgeport. Things turned out better for Mansfield than Eastern

Washington’s Malden, where there wasn’t enough time to throw down fire lines before the town was all but completely destroyed by fire that day. But the Labor Day fire wasn’t even the first to narrowly skirt Mansfield this summer: Another blaze came dangerously close over the Fourth of July weekend. Two narrow misses in a year was unthinkable not that long ago. “It’s insane to think that in one year we’ve had two fire lines put around the town,” Lamar says. “I still haven’t unpacked our bins with our evacuation stuff, because until winter, they’re gonna be in our laundry room ready to go. … We have totes for fires now. That’s a new thing here.” While the fires that affected Malden and Mansfield were vastly different than those that destroyed multiple

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towns in Oregon, killing at least 25 people, experts in forest fires and forest ecology say they know what led us to this point, and in many cases, what needs to change.

WHAT CAUSED THIS

“Our forests in the Pacific Northwest are just these magnificent things,” says John Bailey, professor of forest engineering, resources and management at Oregon State University. “They’re timber, and fiber, and money and economic engines. They’re also wildlife habitat.” As a tree agriculturalist and researcher who spent time early in his career fighting wildland fires and working on prescribed burns, Bailey acknowledges the incredible power and importance of forests. They play a key role in the water cycle, they’re full of recreational opportunities, and he notes that they have a basic spiritual

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value for many people as well. “The forest is all those things at once, and it is also fuel,” Bailey says. “We’ve gone through a period where we forgot about that fuel side of things. They’re fuels, they’re going to die and burn, and that’s completely natural.” Particularly in Eastern Washington and Oregon, where dry forests have burned hundreds of thousands of acres, a few factors have contributed to reduced forest health. First, European settlers not only stopped intentional burning by Native American tribes that had understood their benefits for thousands of years, but they also brought in livestock. A lot of livestock. By the late 1800s and early 1900s, much of the West had been overgrazed, eliminating grasses and shrubs that once carried fires to stands of trees that would usually burn with a lower intensity every few years, creating patches on the landscape, Bailey says. So trees remained that usually would have burned. Then, after the Big Burn of 1910 decimated about 3 million acres in North Idaho and Western Montana, killing 87 people including firefighters, the U.S. Forest Service made a commitment: They’d emphasize putting out fires wherever they popped up. By 1935 the “10 am policy” was in place, with the service committed to putting out small fires by 10 the morning after they were spotted. “We got really good at fire suppression,” Bailey says. “After World War II we had all sorts of planes and helicopters and smokejumpers. The Smokey Bear campaign was launched and we had active fire suppression that got to be really good.” Throughout much of the 1800s and 1900s, timber was also harvested from the landscape, with an emphasis on larger trees as the more lucrative prizes to cut down across the land. But those are the very trees that can best withstand fire, which will always sweep across the western landscape in some form. For a variety of reasons, including efforts to protect the northern spotted owl and recognize the damages of clear-cutting, timber practices slowed down into the 1980s and 1990s, leaving even more forests to grow dense and overfull. Forests that used to stand in spread-out patches across the hillsides and mountains now connect across miles and miles of landscape. When a fire starts in an over-dense forest, it’s now likely to spread farther and burn hotter, making it harder to put out. “I’m not sure we have learned much of the lessons of the last few years, but maybe I’m a little cynical,” he says. “Those of us who spend maybe too much time studying and thinking about these things, we think we have the tools for monitoring climate change and what defines a good thinning treatment, a good prescribed burning treatment.” But it feels to Bailey like most of the work now requires getting everyone at the table to agree that, “Hey, we all love trees, but it’s OK to cut some trees to manage our landscape.” Allowing the forest service or other landowners to harvest timber doesn’t mean a return to the 1,000-acre clear-cuts of the 1950s and other abusive practices, he says. ...continued on next page

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WILDFIRES

ELECTION 2020

Washington Commissioner of Public Lands Hilary Franz (left) and Malden mayor Chris Ferrell in front of the town’s post office, which was completely destroyed in the fire. WILSON CRISCIONE PHOTO

“LESSONS IN FIRE,” CONTINUED... “We actually do know better how to do this now,” Bailey says. “We have to realize we’re all in this together even as we may see the forest a little differently.”

WASHINGTON’S PLANS

After more than 1.1 million acres burned in the state in 2015, the worst year on record to date, the state Legislature tasked the Department of Natural Resources (DNR) with laying out a 20-year plan for forest health. The goal is to assess and treat 1.25 million acres of unhealthy Eastern Washington forests by 2037. Treatment can be through mechanical means — i.e., cutting down trees and ripping out ladder fuels like shrubs and undergrowth — or through prescribed burning. The plan notes that overall, more than 2.7 million acres of forest are unhealthy and susceptible to insect infestations, diseases and fires in Eastern Washington. Treatments are meant to happen on 70,000 acres of forest per year across land owned by a variety of parties, including state, tribal, and federal agencies, and private industry. In 2017, 2018 and 2019, the state tracked at least 115,985 acres of forest treatments on DNR and federal land, which doesn’t include any work done on private or tribal forestland. While COVID-19 delayed some of the work expected for this year, treatment is expected to ramp up in coming years as plans for more areas are completed. As commissioner of public lands, Hilary Franz heads up DNR and the forest health efforts. Part of the struggle she’s seen growing over the last few years of historic wildfires is simply finding enough manpower and supplies to respond to fires. In the past, Washington would often send firefighters and resources south earlier in the summer, with confidence that when Washington’s fire season was in full swing, California could return the favor. “We’re seeing their fire season is now at the same time as ours, and in fact intensifying at the same time as ours,” Franz says. “So there’s no resources for me to be able to secure. We saw that in 2018 when we got resources from Australia. This [month] I got two planes from Canada. We should never be dependent on another country to help us.” Attacking fires on the ground (and from the air) quickly is essential, because even as fighting fires is part of what got us into this mess, now that we’re here, they’ll grow too large and too devastating if we don’t do anything, experts say. To offer some financial stability for those efforts upfront — because the state gets the firefighting bill one way or another — Franz supports creating a specific account for wildfire prevention and sup-

18 INLANDER OCTOBER 1, 2020

pression that would be funded by a surcharge on insurance policies around the state. But the idea has failed to gain enough lawmaker support. Another major lesson from the 2014 and 2015 fire seasons was that there were severe communication problems between DNR, local fire districts, and private landowners responding to fires. So the Legislature also created the position of Wildland Fire Liaison at DNR. Gary Berndt, a longtime wildland firefighter and DNR employee who’d retired in 2011, was brought back on to coordinate with local fire districts as the first person in that job. “[The legislation] asked that I do three things: One is to assure that local fire districts were better trained, the second was better equipped, the third was more available,” Berndt says. There’s an element of politics, Berndt says, as many fire districts came about because they didn’t like being part of another fire district; many are subsequently underfunded. Improving those relationships included making sure people knew which radio frequencies to use, providing training and, in some cases, providing equipment. He notes that learning from large fires can be a challenge, especially when those called to fight during the wildland season go back to their other jobs. “What I fear happens with the tyranny of the urgent is that everybody goes out and spends their summer chasing fires and suppressing, doing the work that needs to be done, and their routine jobs don’t get done, and as soon as the fire goes away, it gets put away,” Berndt says. “We don’t always take the time to very diligently take a look at what we just did and see if we got the lessons learned.” But after a few years of building stronger relationships, the current Wildland Fire Liaison Allen Lebovitz says he thinks the state has fared slightly better, even in this bad fire year. “Local fire districts are the best resources for initial attack because they’re there and will respond quicker. Hopefully this year we’ve seen the results,” he says. “Even though we’ve seen more large fires this year, there are far, far more we caught early and stopped because of how the fire districts and DNR have learned to work together.”

HYPERLOCAL PLANNING

The state has also started planning at a very detailed level how to prepare and defend the areas most prone to fire in Eastern Washington. Rather than just look for forest health benefits from thinning or burning, lawmakers recently decided that work should be prioritized based on the benefits for fighting wildfires. ...continued on page 20

Sue Kuehl Pederson is the Republican challenger to incumbent Democrat Hilary Franz in the race for Commissioner of Public Lands. Kuehl Pederson, who retired as the power manager at Grays Harbor Public Utility District in 2007, has also managed fisheries and natural resources, and worked as an environmental analyst and power analyst, among other jobs. Kuehl Pederson says she thinks the fire problem is only getting worse. “It’s an emergency, it deserves an emergency approach,” Kuehl Pederson says. “I don’t want to just hire more people at DNR, I want to make jobs for people who are interested in helping clean out the forests, clean up the brush, and do a little logging. I think we need clearcuts, we need some spaces again in our forests to slow the fires.” Kuehl Pederson questions why a proposal to provide hundreds of millions of dollars in bonds to DNR wasn’t promoted last year, and questions how firefighting is paid for in the state. “If all the landowners are not preventing or taking measures to prevent fires, then isn’t that a bit unfair for the taxpayer?” Kuehl Pederson asks. “I want to make sure that firefighting costs are fair to our citizens.” Franz, meanwhile, practiced as an environmental attorney and also served on the Bainbridge City Council and as the director of the sustainable growth nonprofit Futurewise before being elected as public lands commissioner in 2016. She regularly calls for investment in fire prevention to save money on fire suppression in the long run and made the largest budget ask in agency history in 2018 when she asked for $55 million. That’s a fraction of the $153 million a year the state is now spending on average to fight fires, she says. “The question is if we’re going to pay to react in the face of smoke and flame to put the fires out,” Franz says, “or pay to be proactive, pay to make our communities and forests more resilient.” — SAMANTHA WOHLFEIL

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“We do need to deal with some smoke impacts from prescribed fire to avoid greater smoke impacts from events like we’re dealing with now.”

WHAT YOU CAN DO

While much of the big picture planning and funding will need to be decided at the state

20 INLANDER OCTOBER 1, 2020

Though retired, Murphy has done a lot of work with master gardeners near his home in Douglas County to educate regional leaders and the public about fire-safing their properties. Nationally, the Firewise program provides recommendations like removing fuels up to 200 feet out from your house and creating zones that can help slow a fire and reduce the spread, Murphy says. Typically, people fixate on the 5-foot zone that’s recommended around the base of your home, where it’s best not to have things that will catch fire, like beauty bark. “That doesn’t mean you can’t have pretty flowers there,” Murphy says. “You can have wonderful flowers there or crushed rock, or concrete. This home ignition zone does not have to be a stark, spartan type of environment.” The key is to avoid dangerously dry plants. Murphy points to cheatgrass and arborvitae as two of the worst possible things to have on the landscape near a home for their extreme fire potential. Counties should consider removing cheatgrass and replanting native species that are less likely to create tall, hot flames, he says. Installing fire-resistant siding and roofing is also a big help. As part of the bigger picture, Murphy also points to how closely homes are built together as a risk factor. In Paradise, California, which burned to the ground in 2018 with the Camp Fire that killed 85 people, many house fires were started as they spread through radiant heat, jumping 14 to 18 feet from home to home. “That’s a zoning thing that county commissioners or the planning commission has to deal with,” Murphy says. “I have not been to Malden, but I would guess that was

ABOUT THE AUTHOR

Samantha Wohlfeil covers the environment, rural communities, health care and cultural issues for the Inlander. Since joining the paper in 2017, she’s reported how the weeks after getting out of prison can be deadly, how child marriage is still allowed in many states, and how scientists are working on innovative solutions for climate change. She can be reached at samanthaw@inlander.com or 325-0634 ext. 234.

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the case there, too.” Perhaps the most important thing, Murphy says, is maintaining interest in whatever safety measures you choose to take. “People are very interested in doing Firewise stuff for two years following the big one,” Murphy says. “Come year three, there’s no desire — the priorities, the interest is gone.” Murphy also suggests that prescribed burning needs to be happening on a larger scale, rather than amounting to removing a postage stamp from a football field. But there’s little incentive for agencies to risk prescribed burns unless they’re absolutely certain conditions are perfect. Among the many factors to consider with a prescribed burn are air quality standards that restrict the amount of smoke that can be intentionally released into the air. “So now that limits my burning days to three or four days a year, when I have an unstable atmospheric condition to pump the smoke out of here,” Murphy says. “Our whole paradigm’s gotta shift.” He suggests one solution could be purchasing and providing air purifiers for the most at-risk populations to prevent serious health impacts and to allow larger burns. “We do need to deal with some smoke impacts from prescribed fire to avoid greater smoke impacts from events like we’re dealing with now,” Wildland Fire Liaison Lebovitz agrees. Because even if controlled burns took out 5,000 acres or 10,000 acres, they still wouldn’t compare to the 400,000 acres burned in Central Washington last month, Murphy says. And for now, the hard truth is that massive fires are likely to continue happening, professor Bailey says. “I don’t think there’s a future without fire and smoke, and as a matter of fact I think we’ll have more of this,” Bailey says. “For me, it’s clear the choice is to manage our fuels. … Because the areas that burned this year will burn again.” n

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and federal levels, homeowners and communities can protect themselves, too. Berndt, the retired wildland fire liaison, says that after some bad fires in the early 2000s, he and others recognized that Roslyn, Washington, was particularly at risk of a devastating wildfire. The community near Cle Elum (where Berndt was mayor for 16 years) used grants to clear out defensible space around the town and individual homes. But that work needs to be maintained regularly in order to keep the benefits in place, Berndt notes. The same goes for steps taken around individual homes. Al Murphy has worn many hats, but significantly he served as the district ranger in Chelan for 13 years, and he also worked as an incident commander for the U.S. Forest Service’s firefighting efforts.

PULL OUT AND KEEP

“We’ve seen where fires are happening and likely to keep happening,” Franz says. “We would go into those communities most threatened and build fire breaks, so they’re already built before the fire starts.” So this year, Chuck Hersey, forest health planning manager with DNR, has been working with a team on three pilot programs for high-risk communities: Leavenworth, Methow Valley and Cle Elum. To figure out how to align forest health and wildfire response, planners mapped out areas they call PODs “where there are either natural features like a ridgeline, or a road where if you were doing suppression work or whatever you might use that feature to stop a fire or to bring fire personnel in to do work.” Within those PODs, the team focused on even smaller parcels, prioritizing those based on where people live and other important resources. The idea is the pilot plans being finalized this fall will inform leaders in those areas where to focus their limited resources to best fortify their community. A key next step is figuring out how to tell each of the landowners within those areas that treatment on their property is especially important, Hersey says. “I think there’s power in connecting a landowner to help them understand how their property fits into the bigger picture of the landscape,” Hersey says. “There’s a lot of power there.” There’s also a lot of economic opportunity in that work, Franz says. “We’re dealing with an economic crisis from COVID, it is a massive crisis,” she says. “We have huge unemployment, and these are communities that have had huge unemployment for a long time.” In some areas, it may be hard to make timber harvest pencil out, as local mills may have shuttered, and trucking costs can make or break a timber project, foresters say. But there are opportunities such as cross-laminated timber (CLT), which can use small and diseased trees to create sustainable timber products. Spokane and Stevens County both saw CLT manufacturers open in recent years. Plus, paying to treat forests now saves money on fighting fires in the future, Franz says. “We can be putting people to work in the forest, removing the dead and diseased trees, and enlisting those contractors who’ve got their dozers and tractors and they know the community, their landscape, the landowner,” Franz says. “They could help us, the global us, Washington state, build that resiliency.”

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The Way To-Go........................ 6 The Finer Things...................... 10 The Ultimate Meal ...................14 Q&A with John Grollmus........ 18 An Ode to Service.................. 22 Cheney Holds Strong.............. 26 Medical Lake Munchies.......... 30 The Rockford Files................... 34 Dining in Spokane Valley ..... 38 Click Your Heels...................... 42 Pick Your Style........................ 46 On The Cover Jenny’s Cafe in Spokane Valley

industry, the people who welcome us, take care of us, feed us, get us a little buzzed, help us celebrate life’s special moments and, on the daily, dish out the little pick-me-ups that we need to get through the day. In that regard, Spokane County’s restaurants, bars, breweries, wineries and distilleries have never been more essential. Or as local food blogger Erin Peterson writes in this Restaurant Guide: “The more time I spend with industry professionals, the more deeply I respect them — and that says a lot. I am often moved by the sincere devotion they have to their art, and to giving the people who walk through their doors an hour or two where they stop worrying, start connecting and finally relax into the experience of being cared for.” Out of the COVID-19 pandemic emerged Back to Business, a local marketing effort developed by the Inlander and a variety of community institutions, including STCU and Washington Trust Bank (see page 5 for more details). Together these partners

recognize the importance of Spokane County’s hospitality industry — not just to the culture and vibrancy of our community, but also to the economic well-being of the entire region. These businesses are generally small, family-owned operations, and as they go, so goes the Inland Northwest. This Back To Business Guide, the second in a series, is part of that team effort. Inside you’ll learn more about how restaurants are creatively and safely coping in these turbulent times. We’re covering a lot of ground, taking you from Cheney and Medical Lake to Spokane Valley and Rockford and over to the Garland District. We’re also checking in with fine-dining establishments and, in a flight of fancy, imagining the ultimate seven-course meal sourced only from local takeout options. To be sure, readers will discover a call to action throughout the guide: We all need to do what we can to ensure these vital businesses continue to thrive. Thankfully, it’s a tasty, wonderful burden for us to bear! ◆

ORDER UP! Grab the next Back to Business Guide on Oct. 15 when Volume 3 will be inserted in the Inlander. Find resources and details about this ongoing project at btb.inlander.com.

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How to Do... Everything! The Back to Business marketing campaign is all about helping our local community successfully and safely navigate the pandemic. Here’s how you can get involved.

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How to... ...Support Local ...Keep Up on Latest Restaurants: The hospitality industry Developments: This Back to Busiis critical to the Inland Northwest, and we all need to do our part to help them succeed right now. Fortunately, this is a yummy responsibility. Go out to eat, order delivery, fill a growler, bring takeout home for the family, buy gift cards from your favorite restaurants, or get a cocktail to go and enjoy an expertly mixed drink on your own deck. Also, help spread the word about what restaurants, breweries, wineries and distilleries are doing well. Finally, tell your friends and family to pick up this guide!

ness is the second in a series that will be published in the coming weeks and months. In the meantime, find Back to Business pages in the Inlander every week through the end of the year; these pages feature our Fresh Sheet with the latest news, deals and specials being offered by area businesses. Find more at btb. inlander.com.

...Stay Safe as a Consumer or Business Owner: For starters, follow public health

guidelines about social distancing and mask-wearing. Here’s an easy way to remember what to do: Spread Kindness Not COVID-19. (Find out more about that countywide awareness effort at KindnessNotCovid. org.) As a business owner, there are a lot of resources available to help you, starting with Back to Business and all of its partners. Additionally, visit InlandBizStrong.org for other resources. ◆

DO YOUR PART TO KEEP YOUR FAVORITE RESTAURANTS OPEN AND SAFE: MASK UP!

...Use This Guide: Inside you’ll find lots of inviting stories about how Spokane County businesses are figuring out ways to thrive in these difficult times. But importantly, you’ll also see well over 100 ads promoting area businesses; each one includes all you need to know about your favorite restaurants. Spend a moment with each of these, and remember that each individual business represents something so much bigger: These are our friends and neighbors, they are major employers who pump out great food and drinks but also pump money back into our local communities as a whole.

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About Back to Business This guide is part of a local marketing effort in support of the hospitality sector developed by leading local institutions and community-minded businesses to help promote our region’s recovery. The project was unanimously approved for support by Spokane’s County Commissioners through the CARES Act with the express goal of supporting affected businesses in the hospitality sector. It should be noted that the Inlander’s editorial coverage remains separate and independent from this marketing effort.

AWESOME TOGETHER

Volume TWO is focused on restaurants and local purveyors of beer, wine, cider and spirits. Through the end of the year, watch the Inlander for more special Back To Business guides focused on businesses in our community, along with special features, sharing even more recovery stories.

Since 1902, Washington Trust Bank’s mission to put people first has never wavered. During these challenging times, we remain committed to what matters most. That dedication continues as our team works tirelessly to help local companies get back to business. Businesses are currently experiencing unprecedented economic hardship related to the outbreak of COVID-19 and it’s going to take all of us working together to support an economic recovery. Fortunately, we believe the Inland Northwest’s greatest asset is how we support each other as a community and rally behind those who need our help the most. Join us in celebrating and supporting the local businesses that make our region unique. We can all help business owners, employees, and their families thrive—buy local, pick up a meal to-go, surprise a friend with a gift card, post a positive review on social media, or even offer meaningful words of encouragement. It’s important that we all do what we can to make a difference. If there’s one thing we’re certain of, it’s that we’ll get through this together. We are #AwesomeTogether.

BUsinesses are working hard to serve customers and stay safe. Finding ways for everyone to connect with area businesses is critical in keeping our community moving forward during this challenging time.

Find deals, specials and business updates from area businesses at BTB.Inlander.com

... and in the weekly Back to Business pages in the Inlander Support provided from Spokane County through the CARES act

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The Way To-Go Delivery and takeout sales sustain local restaurants while offering safe and convenient alternatives for customers When COVID-19 hit the Pacific Northwest, forcing the entire food-service industry into lockdown for more than two months, restaurants had no choice but to get creative. By signing up for third-party delivery services and quickly pivoting to sell food to-go, many of the region’s local restaurants were able to temporarily stem some of those drastic early sales losses. Even since dine-in service resumed in mid-May at half of restaurants’ usual seating capacity under Washington state’s Phase 2 requirements, delivery and takeout orders remain a vital source of sales, and a safe alternative for customers still wary of public settings. At TRUE LEGENDS GRILL in Liberty Lake, the mix

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of dine-in, takeout and delivery service has been so successful that its chef Kyle Barbieri says sales are actually higher, by about 20 percent, for the restaurant than before COVID-19’s arrival. “We’re usually at the max capacity that we can have every single night inside, on our patio and terrace,” Barbieri says. “People are really starting to come back, but what happened during [lockdown] is that they got used to carry-out, and those numbers were maintained when we opened our doors back up.” True Legends uses DoorDash and Uber Eats for delivery, but Barbieri says most of its takeout orders are placed through its website, via a third-party platform, SPONSORED CONTENT

Menufy, which takes a 12 percent cut. “Most people go directly through our website. They still want carry-out but want to get out of the house,” he notes. Customers can also grab takeout from True Legends by calling in an order by phone, or placing it in person if they don’t mind waiting in the car while their food is prepared. Barbieri also credits the restaurant’s regular use of social media to promote new menu specials and deals, like several family meal options, for driving its increased sales. “People have free time so they’re looking at their phone and you have to be on top of it and let them

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BRUNCHEONETTE Many locally owned restaurants in the Inland

HELLO SUGAR

know what you can do. That is something we really embraced,” he says. In North Spokane, casual bar and pub LOST BOYS GARAGE has been signed on with a few food delivery services since last year, initially with the goal to capture a few extra sales on the side. Now, however, orders placed for delivery or takeout amount to between 30 percent and 40 percent of its total sales, says Lost Boys co-owner Kevin Pereira. “We were pretty much set up when [the pandemic] happened, and our sales just went through the roof for deliveries,” Pereira says. Lost Boys is currently partnered with DoorDash, Uber Eats and the local Treehouse Deliveries. Orders for pickup can be placed on its website or called in. “For deliveries, roughly, I’d say we have about 100 a week, and then for takeout we’re still doing 10 to 15 orders a day on average,” he continues. “Whereas before COVID hit, for takeout and deliveries combined I would guess it was maybe 5 percent of business. You can see the landscape has definitely changed, even with people able to go out and eat in restaurants.”

Northwest are newcomers to the delivery scene as of this spring, and have opted in favor of a local company for that service. TREEHOUSE DELIVERIES is an increasingly popular alternative to nationwide services like Uber Eats, Grubhub, DoorDash and Postmates. Like those competitors, customers can visit Treehouse’s website (treehousespokane.com) and browse by cuisine, distance, newness and other characteristics before placing an order through the site from the restaurant of their choice. The company services restaurants in Spokane and Spokane Valley, charging a $5 delivery fee for the first 5 miles or less from a restaurant’s door to delivery address, and $1 per mile beyond those first 5. Contracted drivers for Treehouse pocket the delivery fee, plus tips, while Treehouse takes a 15 percent cut of the food total. Owner Neil Holford says Treehouse’s fees are about half of what national competitors like Uber Eats charge. Treehouse currently has nearly 100 local restaurant partners, up from about 40 total pre-pandemic. Restaurants in its catalog range from sushi spots, like CHEF LU'S ASIAN BISTRO and UMI KITCHEN & SUSHI BAR, to sweet treats from DONUT PARADE, HELLO SUGAR and SWEET FROSTINGS, plus plenty of other cuisines diners may crave. “It seems like we’ve gotten word of mouth from social media, and restaurants with us are realizing that the percentage we charge is a lot better for them and everyone else,” Holford says. “Some that didn’t have delivery before are booming, and we were their first partner and they don’t want to go with anyone else because the numbers are really good.” ALLIE'S VEGAN PIZZERIA AND CAFE on the South Hill is one of those partners exclusively utilizing Treehouse to reach its delivery customers, in addition to orders placed directly for pickup. Owner Atania Gilmore hasn’t opened the vegan restaurant’s dining room at all since initially closing down in March. The space is too small for her to justify

removing half the seating to meet current dine-in guidelines. While the weather allows it, however, Allie’s offers limited outdoor seating on its patio. “It’s been working well, and I think one advantage I had is that I started working with Treehouse the year before this,” Gilmore says. “Between that and takeout, I felt like it was easy for us to meet the demand early on and make the switch over.” BRUNCHEONETTE in downtown Spokane is another local eatery that’s chosen to solely partner with Treehouse to deliver its food. “I wasn’t really crazy about Uber Eats or others because their fees are really high,” says Bruncheonette owner Joile Forral. “And we’re definitely really big supporting local, so Treehouse was a no-brainer if we were going to dive into the option of adding delivery.” She says the delivery service, paired with takeout orders placed by phone or on its website, has allowed Bruncheonette to reach more customers while at half capacity, and to edge closer to pre-pandemic sales levels. “It allows us to serve more people because wait times for 10 tables can get pretty long, especially if we’re busy,” Forral says. “And the kitchen is still running at 100 percent capacity.” At Allie’s, Gilmore estimates sales have slowly recovered since March, yet still haven’t reached preCOVID levels. About one-quarter to one-third of Allie’s orders are deliveries, with the rest placed by customers for self-pickup. Even though her customers seem to prefer takeout, Gilmore says Allie’s is seeing three to four times more delivery orders now than pre-pandemic, and she expects that trend to continue into next year, or longer. “I have been feeling very fortunate that customers have been supportive of still getting food through takeout and delivery,” she says. “It’s made me think that toward the future I would like to add more graband-go options, including hot and cold food, just to make it easy for people to pick up food and give them more variety.” ◆

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DINEIN •DELIVERY •TAKE N BAKE •CARRY OUT •GLUTEN FREE MENU

509.464.0110•adelospizza.com or more information about Back To Business

Visit BTB.Inlander.com

SPOKANE [ NORTH ]

8801 N INDIAN TRAIL RD., SUITE G

Fresh German Bread & Pastries Homemade Bratwurst European Cheeses German Grocery Items

To inquire about being included in future Back To Business editions ambrosia-bistro.com mail BackToBusiness@Inlander.com (509) 928-3222

509-455-5148 SPOKANE [ DOWNTOWN ] EAST

417 E 3RD AVE

Tuesday - Saturday 11am–8pm Sunday - Monday Closed SPOKANE VALLEY

9211 E MONTGOMERY AVE

9 o

Best Burrit

MEXICAN FOOD San Diego’s Best Burrito

3624 E. SPRAGUE • 725 W. 3RD AVE • 802 W. FRANCIS • 12210 N. DIVISION 12526 W SUNSET HWY, AIRWAY HTS • 218 E APPLEWAY, CDA SPOKANE [ DOWNTOWN ]

304 W PACIFIC AVE

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SPOKANE [ DOWNTOWN, NORTH ] • SPOKANE VALLEY • AIRWAY HEIGHTS • CDA

SPONSORED CONTENT

Good stuff to drink. Good stuff to eat. Good stuff to buy. What else can you ask for?

MEATS SMOKED IN THE CENTRAL TEXAS STYLE

IN, DINE UT & TAKEO RY E DELIV AustinsBBQSpokane.com SPOKANE [ DOWNTOWN ]

222 NORTH HOWARD

R’S A Z A ON MONROE

SPOKANE [ DOWNTOWN ]

421 W MAIN AVE, STE 104

Partner

509-326-7171

DOWNTOWN SPOKANE PARTNERSHIP

is dedicated to the creation of a dynamic, safe, vital, livable, and sustainable downtown as the basis of an economically healthy region.

DowntownSpokane.org

Middle Eastern & Greek Cuisine

Gyros, Hummus, Babaganuj, Falafil, Spanakopita, Kebobs, Baklava & Turkish Coffee

SPOKANE [ NORTH ]

2501 N. MONROE AVE

HAND-MADE PIZZAS, CALZONES, SANDWICHES & SALADS

16 BEER TAPS & A FULL BAR

509-235-4338 • BARRELHOUSEPUBANDPIZZA.COM

SPOKANE VALLEY

1415 N ARGONNE RD

CHENEY

122 COLLEGE AVE

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DINING

CLINKERDAGGER

The Finer Things Fine dining restaurants are all about ambiance, but that’s a bit harder to create with COVID Without a doubt, the tradition of going to your favorite fine dining restaurant for special occasions has been one of the most missed pieces of day-to-day life among many in the community. Early on in the pandemic, restaurants of all kinds were completely closed to in-house dining, and for many high-end places, that meant either total closure or a temporary switch to a completely different menu more suitable for takeout orders. But this summer, great weather and patio space has enabled popular high-end restaurants to open their doors to guests and make more intimate celebrations possible, even with limited capacity due to state guidelines. It’s something CLINKERDAGGER General Manager Debi Moon has seen for sure — families have been wanting to come in to celebrate birthdays, anniversaries and graduations as tradition allows. However, she’s had to remind people that seating is only available for five guests per table, and when that’s indoors, they all must live in the same household. Still, having some workable indoor space like the restaurant’s private banquet room, which can be configured to have about three distanced tables if there are three separate households, has enabled some families to at least dine in the same general area together to celebrate big occasions, Moon says. For the restaurant that’s overlooked the Spokane River for 46 years running, takeout has never been a big seller, nor was it during the early phases of quarantine shutdowns, Moon says. However, with some loyal customers being older and perhaps still unable to come

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dine out, takeout has still increased about 100 percent this year over last year, she says. “Our to-go orders have built immensely, but dining is definitely the biggest thing for Clink’s,” Moon says. To accommodate everyone’s preferences, Clink’s is running one menu, with smaller fare and larger entrees available all day. Lunch is served 11:30 am to 3 pm Wednesday through Saturday, happy hour is from 3 pm to 6 pm daily, and dinner is from 3-8:30 pm Sunday through Thursday and until 9 pm on Friday and Saturday. Reservations are recommended now more than ever. Overall, summer weather has been a great help, enabling the restaurant’s ever-popular patio to fill up quickly each day, at least until the season changes, Moon says. “I can say I feel we’ve been one of the more fortunate restaurants because of everything in our favor,” Moon says, “our longevity, the patio and the celebration guests have with us.” Patio space has indeed been key for many restaurants trying to adapt to the reductions in capacity, including CLOVER. When the popular seasonal new American restaurant reopened for seating in and around its historic converted house north of Gonzaga, dining options were quickly expanded from evening to nearly all day with plenty of seating outside. What was solely dinner service upon reopening in June soon expanded to brunch/lunch offerings and an afternoon happy hour. Now, the restaurant remains open for dining of some kind from 10 am to 8 pm Monday through Friday and SPONSORED CONTENT

from 9 am to 8 pm Saturday and Sunday. Guests may sit inside or out on the patio near the garden where the restaurant grows peppers, squash, herbs, tomatoes, corn and other ingredients for its seasonally changing menu items. The patio and brunch menus have been very popular, owner Jim Finigan confirms, noting the great overall menu revamp by Bryan Doyle, who started as executive chef with Clover right as the restaurant reopened this summer. “The number of people that have been coming in from 2 to 5 to have an appetizer and a glass of wine has been like five times better than we anticipated,” Finigan says. “We think that’s because people have been wanting to go out and just haven’t been able to.” While the restaurant was temporarily doing family-style to-go items during the closure this spring, the normal menu is now available for delivery from TREEHOUSE DELIVERIES. Expanding their early meal service has also improved turnout. “Now we do brunch seven days a week, which has been really helpful and great, we’ve had great feedback,” Doyle says. “Guest counts are just climbing, so everything we’ve been doing has been good.” Finigan notes that while some things like overall reduced capacity may be a reality, the overall fine dining experience remains a priority for the restaurant, and guests are certain to feel welcomed and cared for. “We never changed our staffing model: We make sure a server doesn’t have 10 tables like if you go to a [diner],” Finigan says. “We made sure our very old building of 100 years is set up in a very quaint, boutique way, and even though it’s 100 years old, we’ve got air conditioning everywhere. People are coming back to the same Clover they knew.” ◆

Come In & Get Your Fix! Bene’s is a mastermind of Eggs Benedict & all things breakfast.

Since 1996 Order Online • Take Out • 7am-2pm Daily

509 951-5207 • youramfix@gmail.com

www.benniditos.com • 509.455.7411 CHENEY

24 W 1ST ST.

SPOKANE [ SOUTH ]

1426 S LINCOLN ST

Partner

FAMILY OWNED & OPERATED farm based brewery located on Green Bluff. WEʼRE OPEN FOR TASTINGS, PINTS & GROWLER FILLS TO GO.

We grow our own hops, make great farm fresh beer & have seasonal farm produce.

WEDNESDAY Discount Growler Fill • THURSDAY is $1 off pints

SINCE 1942, the West Plains Chamber has served the business community in Airway Heights, Cheney, Medical Lake, Fairchild AFB and West Spokane County. Today we are over 320 members strong and one of the most engaging and dynamic chambers in the state and serving one of the fastest growing areas in the state. WestPlainsChamber.org

bigbarnbrewing.com • (509) 710-2962

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A SPORTS BAR WITH

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HAPPY HOUR 3:30PM-7PM DINE-IN | CARRY OUT | DELIVERY 116 S BEST RD

SPOKANE [ NORTH ]

509-960-8978 4750 N. DIVISION

VOLUME 2

or more information about Back To Business

Visit BTB.Inlander.com SOUPS, BREAD AND SALADS MADE FRESH DAILY

To inquire about being included in future Back To Business editions

SPOKANE [ DOWNTOWN ]

1318 WEST 1ST AVE

OOD’S FAVORITE EIGHBORH PLAC N R E E E R B & A B A YOU A B R I G T E! TO

mail BackToBusiness@Inlander.com 11AM TO CLOSE

(509) 327-5742

509-835-4177 | brooklyndelispokane.com SPOKANE [ DOWNTOWN ]

1001 W. 1ST AVE

SPOKANE [ NORTH ] GARLAND DISTRICT

Open for dine-in, takeout & delivery

808 W GARLAND AVE

HAPPY HOUR Mon-Sat 3-6PM All Day Sunday

Happy Hour 3pm-5pm Tue-Sat

Full Bar Upstairs Tues-Sat 9am-9pm Sun 9am-3pm • Closed Mondays

brownes-bistro.com • 509-315-8861 SPOKANE [ DOWNTOWN ] BROWNE’S ADDITION

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(509) 838-9717

1924 WEST PACIFIC AVE

FOUR LAKES

SPONSORED CONTENT

10211 S ELECTRIC ST

Different Soups Daily, Delicious Sandwiches and Salads

509-868-0585 FRESH BAKED BREAD • SALAD • SANDWICHES • ARTISAN PIZZA • CATERING SPOKANE [ DOWNTOWN ]

1120 N. DIVISION

Dine In Take-Out • FREE DELIVERY for orders $20 or more Hours: Mon-Fri 10am-3pm, Sat 10:30-3pm 509-921-6545 • caseysplacedeli.com SPOKANE VALLEY

13817 E SPRAGUE AVE.

Charley’s Catering Company

SPOKANE’S BEST

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COME IN OR TAKE IT HOME!

(509) 389-6875 • CHARLEYSCATERING.COM

CHINESE FOOD (509) 326-2226 • cathayinn.com SPOKANE [ NORTH ]

3714 N DIVISION ST

SPOKANE [ DOWNTOWN ] MONROE DISTRICT

801 N MONROE ST

Spread Kindness. It's Contagious. VOLUME 2

FANTASY

WILD SAGE

SOULFUL SOUPS

The Ultimate Seven-Course Meal An epic fantasy sourced by local restaurants Say you're in the mood for a romantic, seven-course meal, but with the pandemic still raging, you feel a bit wary about spending all the time inside a local restaurant. No problem. Light a few candles if your landlords will let you, take the nice tablecloth out of the Christmas storage box, search for the classiest free Spotify station on your laptop, and put on your own seven-course dinner. But that doesn’t mean you need to stress out about cooking a seven-course dinner. Instead, do it takeout style, selecting one course from some of the best restaurants in the Spokane area and merging them together into a luxurious banquet feast. Here are a few ideas.

THE HORS D'OEUVRE COURSE

Deviled eggs make for classic crowd-pleasing hors d’oeuvres, and rarely are they done better than the deviled eggs at WANDERING TABLE, Adam Hegsted’s Kendall Yards small-plates restaurant. With a maple bacon filling and a candied bacon garnish on top, the trick to enjoying these eggs is making whoever’s delivering it promise to not gobble them up before they get there.

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THE SOUP COURSE

THE SALAD COURSE

Honestly, you could get any soup, as long as it has the right quantity of soul. Downtown Spokane staple SOULFUL SOUPS offers a constantly rotating menu of soups — like broccoli cheddar, tomato basil and harvest lentil. Alone, the soup is tasty enough. But dip in Soulful Soup’s iconic beer bread and then you’ve truly found satisfaction.

A vegan restaurant that will satisfy even the most rugged of carnivores, RÜT BAR & KITCHEN can whip up an impossibly great Impossible Burger. But, naturally, they also specialize in delicious salads. Try the strawberry salad complete with strawberries, cashew chevre cheese and red onions, all tossed with sweet and spicy pistachios.

THE APPETIZER

THE CHEESE COURSE

If you don’t already live out there, it’s quite a drive to get to MAW PHIN, the tiny but beloved Thai restaurant near the turnoff to Mount Spokane. The distance is worth it for their signature Crab Rangoons, the addictively snackable deep-fried wheat wrappers, filled with imitation crab, cream cheese and green onion. Dip them in the sweet and sour sauce.

THE MAIN COURSE

WILD SAGE is a favorite of Spokane foodies for a reason. For your entree dish with your seven-course meal, go for something warm and hearty: Pick the cider veal sauce glazed pork shank osso buco on top of a rosemary polenta and paired with sauteed Granny Smith apples. Yum. SPONSORED CONTENT

You could get your full multicourse takeout meal from GANDER & RYEGRASS. Multicourse dinners are what they do best. But for this course, go with “Wanderlust selections,” supporting two local businesses at once. The local cheesemonger at WANDERLUST DELICATO selects three of her best cheeses and Gander & Ryegrass pairs it with their red currant jam, a pickle, and local honeycomb.

THE DESSERT

The James Beard-nominated ITALIA TRATTORIA excels at everything, but if it’s dessert you’re after, go for the “Italia tiramisu,” made with espresso, mascarpone, ladyfingers and coffee liqueur as the sendoff for your seventh and final course. ◆

Come in for a coffee at our brand new coffee house,

Fresh and Authentic ASIAN CUISINE

Daily Bread Brews

Dine-in, Curbside or Deliver y!

We oﬀer an array of delicious nutritious KETO, Grain Free and just down right good sweet treats! Salads, sandwiches, soups and much more!

509-443-3871

LUASIANBISTRO.COM SPOKANE [ SOUTH ]

2915 E 29TH AVE, STE D

509.325.4343 • christkitchen.org

We look forward to seeing you!

SPOKANE [ DOWNTOWN ] MONROE DISTRICT

2410 N MONROE

Eat clean. Eat green. NUTRITIOUS, TASTY MEALS THAT BRING YOUR TRIBE TOGETHER.

509-960-8962 • WWW.CLARKSFORK.COM

Partner

WE ARE THE CATALYST for building relationships, driving collaboration, and championing opportunity for the Greater Spokane Valley

SpokaneValleyChamber.org SPOKANE [ NORTH ]

1028 N HAMILTON

Clinkerdagger, where great memories are made. Brunch, Lunch and Dinner Served Daily!

509.487.2937 | cloverspokane.com 509.328.5965 | clinkerdagger.com SPOKANE [ DOWNTOWN ]

621 WEST MALLON AVENUE

SPOKANE [ NORTH ]

911 E SHARP AVE

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cochinitotaqueria.com

509.474.9618

full bar dine in takeout delivery

or more information about Back To Business

Visit BTB.Inlander.com

SPOKANE [ DOWNTOWN ]

14 NORTH POST ST

To inquire about being included in future Back To Business editions

mail BackToBusiness@Inlander.com GATHER UP!

YOUR NEIGHBORHOOD GATHERING PLACE Happy Hour Daily 3-5pm | $4 draft beers | $3.5 macro beer cans $4.5 well cocktails | $2 off glass wines | $2 off appetizers

509-290-5141 | craftandgather.com SPOKANE [ NORTH ]

14713 N DARTFORD DR

SPOKANE VALLEY

4403 S. DISHMAN MICA @ THORPE ST

DOGTOWN TAPHOUSE

Happy hour Mon-Sat 4-6pm Sunday All Day

& BARBECUE

509.868.0385 Open 7 days a week

SPOKANE [ DOWNTOWN ]

401 W RIVERSIDE AVE

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SPOKANE [ NORTH ] HILLYARD

SPONSORED CONTENT

5002 N FERRALL ST

Donna’s Diner

Comfort Food Dine In • Take Out

6am-2pm Everyday • 509-893-8976 SPOKANE VALLEY

15112 E SPRAGUE AVE

Dear 275 members who ordered from No-Li Brewhouse during COVID-19,

open for dine-in and curbside pick up

you’re bringing business back, one Big Juicy at a time. STCU and The Inlander are teaming up to support local businesses during COVID-19. Use your STCU rewards credit card and get up to 4x points at restaurants, bars, and restaurant delivery services through October 31.* Apply today at stcu.org/bonus, by visiting the nearest branch, or by calling (800) 858-3750.

Tue - Fri 11am - 9pm | Sat - Sun 9am - 9pm · 509.323.1600 · DownriverGrill.com

SPOKANE [ NORTHWEST ] AUDUBON

3315 W. NORTHWEST BLVD

Daily Lunch Specials

Under 21 allowed until 9pm CHENEY

414 1ST STREET

VOLUME 2

INTERVIEW

Q&A with John Grollmus The Elk Public House, among others

Their website says a lot about their vibe: wedonthaveone.com. Their empire includes six restaurants: Moon Time and the Porch, both in Idaho, and Geno’s, El Que, the Elk and Two Seven Public House, all in Spokane. Rather than a brand, what unites them is being a neighborhood gathering place. It’s meant 25 years of success for partners Marshall Powell, Brad Fosseen and Jeff Meagher, as well as John Grollmus, who shared his thoughts on the business.

Nowadays, people can buy and prepare just about any kind of food themselves, guided by Google or a good cookbook and a sense of adventure. What does dining out offer to today's consumer that is still so vital? GROLLMUS: Experience and community. Many of our most popular recipes are posted on our website for the public to enjoy making them at home. Yet often when people do just that, I’ll hear from them that whatever they made “just didn’t taste the same.” It’s my belief that the simple reason for this is when a person makes one of our dishes at home, it lacks the overall experience they get when eating the same thing at the restaurant. Food simply tastes better when provided in a comfortable and creative atmosphere surrounded by the sounds and feeling of others enjoying themselves as well. Our restaurants, specifically, always strive to be an

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integral part of the local community, which is why we often use the tag line, “Every neighborhood should be so lucky.” Providing an experience and menu, which is specific to that location, along with offering events and promotions aimed at the local neighborhood and community, help to create the feeling that when you are dining with us, you are dining with your neighbors.

There are hundreds of restaurants in the Spokane area. What is unique and special about your place? We offer simply the best quality of food, made with the freshest ingredients, with the most creativity at the most affordable price. Every single soup, stock, sauce, dressing and menu item we make starts from basic foods and never begins premade or prepackaged. Plus, every single type of customer feels an “at home” level of comfort, whether it’s a construction worker coming in for a beer after work wearing their work boots or a businessperson coming in for a lunch meeting dressed to impress. Both will feel right at home.

How do you balance supporting a loyal clientele but also attracting new diners? Consistency is something we are widely respected for and our regular customers continue to patronize us because they know their favorite menu item will taste SPONSORED CONTENT

exactly the same on each visit and will often be served by their favorite server who has been bringing them that same dish for five, 10 or even 20 years. However, we also strive to create new options by offering regularly changing soups and two additional menu items offered as specials, which change at each location every week. In addition to that, we update/ modify about 30 percent of our menu twice a year to try and keep things fresh and keep longtime customers from becoming bored with our offerings.

You not only work and own a business here but also live here. How does the restaurant industry contribute to the community? We create an enjoyable and good-paying livelihood for all of our well over 100 employees, who average 10-plus years with us. As owners we come from a lifetime of restaurant experience, which led us, from the very beginning, to operate from a perspective of kindness. However, we have always felt that simply treating staff with respect and gratitude is not enough. It is also essential to pay them better than our contemporaries and offer health insurance as well as retirement benefits. The long-term result of this is that we have employees who are able to buy houses, raise children and become vital members of their local communities. ◆

Our Street Taco Corn Tortillas are Made Fresh!

Europa has been proudly serving Spokane for nearly 40 years. Try our fresh pasta, house-made pizza and amazing desserts from our bakery.

Drive Thru Window • Dine In or Takeout 509-822-7015 • Vegetarian Options SPOKANE [ SOUTH ]

(509) 455-4051

4304 S REGAL ST

SPOKANE [ DOWNTOWN ]

125 SOUTH WALL

Partner

It’s all about our community and creating a vibrant region that is connected, inspired and driven to succeed. We can’t do this work alone. We work with local businesses, our community, non-profits, and the surrounding region to build a robust regional economy. It’s this partnership that helps create the place where organization come together to advocate for the region, drive strategic growth, and champion a talented workforce.

8AM to Close • (509) 328-1950 SPOKANE [ NORTH ] GARLAND DISTRICT

TOGETHER WE’RE GREATER. GreaterSpokane.org

804 W GARLAND AVE

Pizza Pasta Calzone Panini Salads Gelato

Reserve Your Holiday Catering Now!

Stay Safe, Spokane! shopferrantes.com

509.443.6304 • doitalian.com SPOKANE [ SOUTH ]

4516 S REGAL

• Come visit us for specialty take-out items Monday-Friday

(509) 458-5234 | feryscatering.com

Serving the Spokane area for over 30 years!

SPOKANE [ SOUTH ]

421 S COWLEY

VOLUME 2

or more information about Back To Business

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CRAFT BEERS & GOURMET BURGERS 5northbrewingcompany.com | (509) 321-7818

SPOKANE [ NORTH ] FIVE MILE

OPEN FOR DINE-IN AND CURBSIDE PICK UP

6501 N CEDAR RD

Happy Hour 3pm-6pm Daily

To inquire about being included in future Back To Business editions

HOURS Mon-Thurs 11AM-11PM Fri 11AM-12AM Sat 8AM-12AM

mail BackToBusiness@Inlander.com

Sun 8AM-9PM (509) 291-3880

Open 7 Days a week 11am - 10pm www.theflyinggoat.com 509-327-8277 SPOKANE [ NORTH ] AUDUBON

3318 W NORTHWEST BLVD.

ROCKFORD

130 W EMMA ST

Top Rated Japanese Steakhouse & Bar

FUJIYAMA

Â®

Japanese Steakhouse and Bar

Your entire family can experience unforgettable dining

Mon-Thur 11am-9pm Fri-Sat 11am-10pm Sun 12pm-9pm Saturday & Sunday Dinner all Day

509.903.0888 LIBERTY LAKE

21801 E COUNTRY VISTA DR

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SPOKANE [ DOWNTOWN ]

SPONSORED CONTENT

404 W MAIN AVE

INDOOR & PATIO SEATING Tues - Sat 6pm-10pm Sun & Mon Closed

Mon-Fri 7am - 4pm • Sat 7am - 2pm Sunday Closed

509-315-8612 • thegarden509.square.site SPOKANE VALLEY

509-290-5245 213 S UNIVERSITY RD #1

SPOKANE [ NORTH ] GARLAND DISTRICT

828 W GARLAND AVE

Partner

WHILE WE KNOW TRAVELING LOOKS DIFFERENT

BREAKFAST SPECIALS Sat & Sun 9am to 2pm

TACO TUESDAY

509

326.7777

SPOKANE [ NORTH ] GARLAND DISTRICT

$2 hard or soft Every Tuesday

right now, we want to assure you that Spokane is focused on keeping you and your family safe and healthy. We encourage locals and visitors alike to be socially responsible to help ensure the health and safety of others.

VisitSpokane.com

3911 N MADISON ST

LOVE THAT SMALL NEIGHBORHOOD BAR ATMOSPHERE? Green City Saloon offers friendly service with affordable lunch and dinner grill menu items, a new pizza oven and 20 BIG ticket pull tab games for excitement!

Dining, culture, and flavors of Europe, the Mediterranean, and the world! (509) 413-1856

New Expanded Patio 10am-10pm • (509) 924-6762 SPOKANE [ DOWNTOWN ]

816 W SPRAGUE AVE

SPOKANE VALLEY GREENACRES

18221 E APPLEWAY AVE

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ESSAY

CHEF AUSTIN CONKLIN AT INLAND PACIFIC KITCHEN 22

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SPONSORED CONTENT

Dished Out

Understanding and helping our culinary community By Erin Peterson During a conversation I had yesterday with a consulting client who works at a local restaurant, I had a moment of uncommon clarity about the nature of the service industry. She spoke about how often people ask her how she’s doing with masking up, wearing gloves and the unrelenting sanitation routines that have powerfully impacted every restauranteur, and she had a simple refrain. “If I had to figure out how to crawl on my hands and knees, if that was what was required to serve other people, I’d do it.” I put my hand on my heart and sighed sharply. She gets it. It’s a truth that is as essential as its role in our society. That level of dedication is rare in the average workplace, but in my experience, seems to have a common thread within those who are passionate about the culinary arts. The vast majority of new restaurants shutter within the first year of opening, and it takes a special kind of person to take on a risk of that magnitude. The beaming smile they share when I ask them questions about the menu, where they developed a love for cooking, and even what led them to open a restaurant, often makes me lose myself in their words. It’s a joy that is difficult to duplicate.

ERIN PETERSON (RIGHT) AND HER TEAM personal style can all be shared through ingredients, unusual preparations, or the serve ware. Chefs have become rock stars of the edible and keep people coming back for more with their dynamic personalities and individual approach to what they serve and how they present it. They develop devoted followings and rise and fade according to public opinion and, in some cases, due to practical limitations like our economy and lives coming to a grinding halt.

I began working as a food blogger four years ago as a hobby, and it was purely out of love for the hardworking professionals who I’d come to know as friends. I had unique access to the chefs, front of the house, back of the house, managers, and support staff at restaurants throughout our region. I’ve witnessed the highs of opening the doors to their first place, all the way to the lows of having to close because they can’t pay their vendors. The kitchen can be a cruel taskmaster. The rigors of preparing food, from being on your feet for hours on end, near open flames, being screamed at by customers, sweating through a mask in the current pandemic, and cutting yourself with impossibly sharp knives, aren’t for the weak. The more time I spend with industry professionals, the more deeply I respect them — and that says a lot. I am often moved by the sincere devotion they have to their art, and to giving the people who walk through their doors an hour or two where they stop worrying, start connecting and finally relax into the experience of being cared for. When what they make is done with skill and intention, it is an edible art form. I’ve had some seriously transcendent experiences at a table, whether it’s a wipe-off vinyl number or the finest white linen at a three Michelin Star establishment. It’s also a complex cultural commentary on a plate. Diversity can be uniquely seen, understood and respected through food. The nuances of life experience, travel, upbringing and

On March 15, we had our second-annual Guild Awards party at Lucky You Lounge in Browne’s Addition, and dozens of industry insiders, chefs and staff attended. We all had a sense of foreboding and had heard rumors that businesses may be temporarily shuttered, but when the news broke around 6 pm, we collectively gasped. The words that followed were largely a blur, but I do remember that many of them were expletives at first. Then we philosophized together, mourned together, and then found a sense of determination as a collective that propelled us to actually celebrate the past year as a group. That gathering made coming weeks of isolation less painful and inspired us to remain hopeful that we’d be in a place where we felt connected to food again. After that night, it has been even more surprising that the shutdown didn’t stop new places from opening. In the months following the fateful decision to stop the world from turning briefly, I’ve been to more than a dozen new establishments, and each one had an owner with that same familiar smile. How do we give back to the people who serve us so well? After all, it isn’t just the new restaurants that need our support. It’s those beloved local institutions that we need to remember as well. I have a personal philosophy that comes from the years I’ve spent on the other side of the counter. I know how vital it is to have regular, dependable income as a small business, and

especially as a person in the service industry. Tip fairly (or generously, if you can) and “adopt” a local restaurant that you can’t bear to see close. There are only so many dollars to go around, and you have to really think about which places are near and dear to you. What I value are places that make their food from scratch, using local ingredients, and do it with imagination. I want to support the kitchen artists as much as I possibly can. You may have a pub that has staff who feels like a family who you can’t live without. Go once a week, or even just once a month. Whatever you can budget for, and do so with fidelity. That makes a lasting impact. If you have even more to spare, organizations like Big Table (big-table.com) help service staff members in crisis and are an invaluable asset to our community. They do the hardest work imaginable; giving people the means to stay in their homes, to survive, and to maintain their dignity all the while. We make annual contributions ever since we discovered how vital their work is and how well they do it. This is a time when our whole nation needs to dig deep to help an entire industry survive. It’s imperative that we remember the times that we would come together around a table. Take a moment to think about every anniversary meal, prom, birthday celebration and date night we have had the luxury and privilege of not having to make our own food or wash our own dishes, and then form a plan on how you should repay even a small measure of what we have been given in those experiences — true sustenance. ◆ Erin Peterson is a professional educator, writer and a dedicated local business advocate with the Spokane Guild. When she isn’t teaching about digital strategy, she’s going on adventures throughout the Northwest with her husband, Rob, and three teenage sons.

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122 S MONROE ST

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CHENEY spots in this guide

SPOTLIGHT

BarrelHouse Pub and Pizza...... 9 Bene’s......................................11 Eagles Pub...............................17 Inland Ale Works Brewing...... 27 The Mason Jar ........................31 NorthStar Taps....................... 33 Rosa’s Pizza........................... 41 West Plains Roasters............... 47

BENE'S

Holding Strong

There may be fewer college students in town, but the strong Cheney dining scene remains Usually, Cheney is bustling with students during Eastern Washington University’s move-in week. Dorms and apartments fill up, the bars get rowdier, and students begin to explore the local cuisine. It’s not quite the same this year, says Douglas LaBar, owner of THE MASON JAR bakery in downtown Cheney. The university started the school year mostly online, meaning far fewer students have returned. “It feels different,” LaBar says. “It’s just not the same traffic.” Still, LaBar says the Mason Jar, known for its coffee, fresh food and relaxing atmosphere, did get a bump in business in late September as some students arrived. While the influx in customers felt like a lot compared to the slow spring and summer, it was not nearly as much as a normal year. He adds that he’s a “little nervous” for the winter, when it’s too cold for outdoor seating. But LaBar, who grew up in Cheney, isn’t panicking. The bakery attracts both students and locals, and is always worth a visit from anyone in the area. “We’ll see how it pans out once students settle in and have some more free time,” he says. The Mason Jar looks like a place where you can order some tasty avocado toast, and that’s because it is. You can also go for the Lox — smoked salmon, cream cheese, red onion and capers on a bagel. For

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something super fresh, try the Waldorf — feta, cream cheese, raspberry jam and sliced apples with mixed greens. If you’re looking for a little different flavor for breakfast and lunch, make sure to try an eggs Benedict at BENE'S on the west end of Cheney. Owners Derek and Alexx Baziotis opened the restaurant in 2017 and decided to make eggs Benedict its signature item — not only because it’s a classic, but because it’s once again trendy. Of course, there are other classic menu items as well: bacon and eggs, sausage, chicken fried steak, waffles and breakfast burritos. If you want lunch, you can choose from a selection of sandwiches and burgers. Bene’s had to close its dine-in area for about a month in the spring, says manager Sabrina Anderson. But takeout orders started rolling in quickly, she says, and now they are back to their full menu. While the lack of as many EWU students isn’t ideal, they’re still doing OK. “The local community is a lot more of our target market,” she says. “We have lots of regulars.” If it’s a fast food fix you’re looking for, there are plenty of options in Cheney, but nothing as iconic as ZIP'S DRIVE-IN. Zip’s and Cheney, just like curly fries and fry sauce, just fit. For college students, it’s a SPONSORED CONTENT

perfect late night hang-out spot normally, and now it’s a great way to get a tasty burger and fries without dining in. Another favorite of college students is ROSA'S PIZZA, with a great selection of pizza, cheese bread, salads and sandwiches that are ready for delivery. If you want some great pizza downtown with friends, there’s BARRELHOUSE PUB & PIZZA, located on College Avenue not far from the EWU campus. It opened in 2017, and has hand-made pizzas and calzones to go with sandwiches and salads — all using fresh ingredients. Then, hop over to NORTHSTAR TAPS for some quality local beer. For a different feel, head over to WILD BILL'S LONGBAR. It has excellent pub food, and it’s now open for brunch on Sundays starting at 10 am. While you’re there, make sure to take in all of the various stuffed animal heads on the walls. And finally, for some top-notch Mexican food, give EL RODEO a try. Order a beefy burrito, saucy enchilada or another favorite, and it’s sure to provide more than enough food for the price. The Tres Amigos is worth a look — chili verde, chili colorado and chile relleno. Also consider the Enchilada de Cangrejo, which has tortillas stuffed with crab, cilantro, tomato and onions, topped with Monterey jack cheese, sour cream and avocado. ◆

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1302 W 2ND AVE

Chapter Two

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Medical lake spots in this guide

SPOTLIGHT

Jake’s Old Fashioned Burgers.... 27 Pizza Factory.......................... 37

Munching in Medical Lake

LEFEVRE STREET BAKERY & CAFE

Tiny town, huge burgers, and then some Jake Long, the eponymous "Jake" of JAKE'S OLD FASHIONED BURGERS, got his start as a chef at the old Jake’s Restaurant, a Medical Lake breakfast nook. Because his name was Jake, too, his dad Joe recalls, they let him practice flipping eggs at the flattop grill when he was just 2 years old. The old Jake’s burned down in 1997. But on March 16, 2019, Jake — now with years of cooking experience under his belt at diners like Denny’s and Molly’s — and his family officially launched his new restaurant in Medical Lake, featuring a whole host of burgers and all-day breakfast food. Exactly one year later, a disaster hit the new Jake’s, too: the coronavirus pandemic. “Without the town that we’re in, without the people who live here,” the restaurant wouldn’t have survived, Jake says. “It’s really helped keep us alive.” Thanks to delivery and curb-side takeout, Jake has continued serving up his made-to-order over-the-top creations. You could order the “Weggle” — a waffleegg scramble with bacon, sausage or ham cooked in a waffle iron and topped with specialty maple butter

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glaze. Or if you’re feeling really famished and/or hedonistic, there’s the Glutton Burger — a four-patty behemoth with ham, prime rib, turkey, bacon, corned beef and five types of cheeses spread between three buns. Sign up for their emails in order to get notified of great deals, including days when they offer free delivery or free french fries with every burger. In Medical Lake, Jake says, the local restaurants don’t compete through bitter rivalries. They root each other on. So Jake is more than happy to give a shoutout to other local businesses, including fellow burger joint BRUCHI'S CHEESESTEAKS AND SUBS. Spokane County Commissioner Al French — whose district includes the Medical Lake area — recommends ordering Bruchi’s Philly cheesesteaks. “I’m an all-meat type of guy,” French says. If you want to pair your burgers with some beer — or bourbon — check out the FISCHIN' HOLE SALOON, which not only allows you to order growlers and spirits take-out, but also sandwiches like their jalapeno burger and their “Fisch’ Wich” SPONSORED CONTENT

If it’s pastries you’re after, check out LEFEVRE STREET BAKERY & CAFE, where you can indulge in dishes like pumpkin-pecan cake, spiced bourbon cherry mini pies, and twinkle mocha macarons. Follow their Facebook page to be able to take proper advantage of their occasional $3 mimosas deal days. Formerly Baja Mexican Restaurant, EL IXTAPA features beloved Mexican classics like carne asada and arroz con pollo, along with some incredible seafood dishes. The “Chimichanga del Mar” takes a sauteed medley of shrimp, crab, scallops, onions, tomatoes and mushrooms, rolls them up in a fried tortilla, and covers the creation in a white sauce. The “Burro Acapulco” dish takes the same seafood filling but sticks it in a tortilla slathered with jack cheese, tomatillo salsa, avocados and sour cream. Even the Californians on Yelp — famously snobby about Mexican food — appear to love El Ixtapa. Still, given the opportunity to brag about the restaurant, owner Arturo Orozco remains modest. “We try to be the best and make people happy,” he says. “That’s all I can think of.” ◆

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SPOKANE [ DOWNTOWN ] EAST

3403 E SPRAGUE AVE

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827 W 1ST AVE

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1003 E TRENT AVE. #107

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706 W GARLAND, STE B

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Financia l resource s for

rockford spots in this guide

SPOTLIGHT

Fredneck’s Saloon and Beanery........................... 20 Harvest Moon Salon............... 24

OFFERINGS FROM HARVEST MOON SALOON

The Rockford Files Find character and comfort in Rockford Take the Palouse Scenic Byway south from Spokane and you’ll pass through several charming small towns with long histories as anchor points for the agricultural community. One of the communities familiar to anyone who’s taken that route to the Coeur d’Alene Casino is Rockford. With 470 residents at the last census, the community and travelers passing through support two local restaurants with plenty of character and, importantly, tasty eats.

HARVEST MOON SALOON

It was a lifelong dream for Amanda Wienclaw, a graduate of Tekoa High School, to someday own the Harvest Moon Saloon. She fondly remembers going there for breakfast on the weekends with her aunt and uncle when she was growing up. After 17 years working at the Coeur d’Alene Casino (and gigs at other local eateries before that), Wienclaw realized that dream and became the owner and “chief dishwasher in charge” about four and a half years ago now. The pandemic this year wasn’t the first tough go of

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things for the restaurant. Two years ago, a particularly bad winter saw guest turnout so low that Wienclaw put the restaurant up for sale again, unsure if things would work out. But they survived that hardship, and this year the community showed up in a major way to support the local breakfast and comfort food spot. “This place has been in business as the Harvest Moon restaurant for 60 years,” Wienclaw says. “I put the business up for sale two years ago, but now after this, I think I can survive anything.” The restaurant started offering delivery this spring, which was a major help for the bottom line, as people ordered plenty of family-style meals and other menu items to-go. “We didn’t realize how much people wanted us to stick around until that happened. People started calling right away to say, ‘Don’t shut down, we’ll order food!’” Wienclaw says. “We did pizzas, we did family-style meals. We also fed health care workers and a lot of other businesses chipped in and would feed groups of SPONSORED CONTENT

people to help keep us afloat.” Her creative solutions also include the recent opening of a “sip and shop” area in part of the restaurant that’s too small to make it worth having the 50 percent capacity table space. The shop features locally produced gifts, including earrings, soaps, candles and other goods from regional creators. 20 S. First St., Rockford, harvestmoonsaloon.com, 291-4313

FREDNECK'S SALOON AND BEANERY

This popular saloon offers takeout and in-person dining with a variety of classics served throughout the day, from burgers and pizza to specials like tacos and ribs. Before the pandemic hit, locals raved about the local watering hole for its friendly atmosphere and weekends with live music. While it’ll be a while before those traditions can return to full speed, Fredneck’s is still helping feed the community every day of the week. 130 W. Emma St., Rockford, Facebook: Fredneck’s Saloon and Beanery, 291-3880 ◆

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spokane valley spots in this guide

SPOTLIGHT

Bolo’s Sports Bar & Grill.........11 Casey’s Place.......................... 13 Craft & Gather........................ 16 Donna’s Diner..........................17 Garden Coffee & Local Eats.....21 Green City Saloon...................21 Le Catering............................. 28 Natural 20 Brewing Co.......... 32 O’Doherty’s............................ 33 Rancho Viejo.......................... 37 River City Pizza...................... 40 Sams and Coffee.................... 41 ScrumDiddilyUmptious Donuts.................................... 43 Stormin’ Norman’ Shipfaced Saloon................... 43 Sushi House Asian Food & Bar................... 43 Vaqueros Mexican Restaurant & Taqueria........... 47

ARBOR CREST

Fertile Food Destination Take a tour through Spokane Valley communities and discover its abundant and varied dining opportunities Spokane Valley is not known as a dining destination, spread across roughly 38 square miles, much of it smaller communities with charming names like Opportunity and Orchard Park, a nod to the region’s agricultural history. Trentwood recalls the area’s industrial era, while Dishman reminds of recreation and nature. Yet the Valley is as full of varied dining opportunities as it is communities, more than a dozen of which coalesced in 2003 to become the ninth largest city in Washington.

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If the Valley dining scene is defined by its main thoroughfares, the east-west arterial of Sprague is a main focus. Bisecting the area from its western border with Liberty Lake to the city of Spokane, Sprague is teeming with restaurants, many of which are decadesold like RON'S DRIVE-IN, serving burgers and shakes since 1958. Other familiar names include DAVE'S BAR & GRILL, and CONLEY'S PLACE, especially on St. Patrick’s Day. Sprague Avenue is where many longtime SpokaneSPONSORED CONTENT

based chains have gotten their start, including THAI BAMBOO, and FERRARO'S FAMILY ITALIAN. Others have seen it as the next step in expansion plans, like DE LEON FOODS, which added a Valley location in 2015. For veteran restaurateur Rick Pedersen, it was the logical place to build a new restaurant career with son Kaston when they created CRIMSON HEARTH in 2019. The father-son team chose Sprague because of his father’s past success in the Valley with Old European Breakfast restaurants, Kaston Pedersen says.

DE LEON FOODS

CRIMSON HEARTH “The door on this building caught our attention at first glance and once we investigated, after finding much work needed to be done in remodeling, we fell in love immediately,” he says. Many former customers have sought them out and the restaurant has gained a reputation for its homestyle fare like buttermilk hotcakes and tartiflette or breakfast “nest,” an adaptation of a family recipe from the 1800s. Like Sprague, the Valley’s north-south routes are also punctuated with numerous dining options. Sullivan is home to TORO SUSHI, the SULLIVAN SCOREBOARD sports bar, and the newly opened KOKORO RAMEN and MONICA'S PLACE. Also known as Route 27, Pines is a central route, connecting Trent Avenue up north to the hilly greenspan that includes Iler Creek and Dishman Hills conservation areas along the Valley’s southern border. Look for gems like LITTLE EURO for German pancakes and Hungarian goulash. Discover Mexican food at FIESTA GRANDE, on Pines and 32nd Avenue, the bottom-most edge of Spokane Valley’s circuitous border. Traveling the Valley’s outermost contour could be a year’s worth of dining options. Following 32nd west

and south along Pine Rock Ridge, you experience the community of Chester, where CRAFT & GATHER offers a view of the newly resurrected Painted Hills Golf Course driving range. From this southerly nub of Spokane Valley, head north on Dishman Mica Road and look for CHARLIE P's, a local favorite since 2009, JENNY'S CAFÉ and THE BLACK DIAMOND, which has amped up its gastropub menu with scratch-made soups and crafted burgers. Spokane Valley continues westward until Havana, where the border makes an abrupt turn northward through Yardley, paralleling the BNSF railroad yard. Up Fancher near ANNIE FANNIE'S BAR & GRILL, turn towards Felts Field where the SKYWAY CAFÉ will fill you up and take you back through history at the same time. Travel east on Trent, through the community of Orchard Avenue, up to the Spokane River, wrapping around West Valley High School and a neighborhood area called Pasadena Park, just shy of ARBOR CREST WINE CELLARS. Your travels scoot around Millwood — the only incorporated town not in the city of Spokane

CRAFT & GATHER

Valley — and could extend south again along Argonne towards AMBROSIA BISTRO AND WINE BAR and LONGHORN BARBECUE. Or continue on Trent towards the community of Irwin, drop down towards YaYa Brewing Company or continue east to DOS AMIGOS. Up past Plante’s Ferry — named for an original settler, Antoine Plante — the city meanders along Forker, Wellesley and Trent, through Trentwood, Velox and Austin. Spokane Valley’s easternmost border drops south through Chnak’Wa’qn Breaks, which Michelle Clark of the Coeur d’Alene Tribe’s Language Department translates to “one on the head,” a reference to the original residents from the Coeur d’Alene and Upper Spokane tribes. Keep going through Greenacres towards BOOMERS CLASSIC ROCK BAR AND GRILL for food inspired by pop culture, especially music, like the Sgt. Pepper Poppers and Santana burger. All that remains to circumnavigate the city is a cruise through Veradale where places like the STUPID COW CAFÉ will make you smile at how much fun it can be to eat your way through Spokane Valley. ◆

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garland district spots in this guide

SPOTLIGHT

Brown Derby........................... 12 Ferguson’s Cafe.......................19 Garland Pub & Grill................21 Garland Avenue Drinkery.......21 North Hill on Garland............ 33

GARLAND SANDWICH SHOPPE

Click Your Heels Eating and drinking your way through the Garland District Spokane County is home to countless cool neighborhoods, but the Garland District on the city of Spokane’s North Hill is one of a kind. Sure, other neighborhoods offer a blend of shopping, dining and drinking, but there’s an undeniable spirit in the Garland that comes through when you visit for one of its special events, whether it’s a Santa Pub Crawl or a classic car show, drop by to check out its incredible art alley full of vibrant murals, or pop in the Garland Theater for a movie or the Blue Door Theatre for some live improv (when the times again allow such things). Despite the current Phase 2 pandemic regulations, there’s still plenty of reason to drop by the Garland District, not the least of which is the diversity of its dining options. Here are just a few options among the many:

MARY LOU'S MILK BOTTLE

The folks at Mary Lou’s are hustling even during nonpandemic times, thanks to a cast of regulars from across the state (and beyond) who can’t resist their homemade ice cream shakes, house-cut fries and killer burgers — not to mention the iconic architecture that gives the place its name. They started delivering their from-scratch goodies via DoorDash just before the March shutdown, and expanded to include other delivery services soon after. This fall, they took part in the fair-food drivethru, too. There’s still enough nice weather to sit at an outside table, or one of their socially distanced indoor tables when you get that craving for a Bozo the Clown Sundae or a banana split. 802 W. Garland Ave., facebook.com/milkbtl, 325-1772

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FERGUSON'S CAFE

Right next door to Mary Lou’s is a place that offers some of the fiercest competition for the best milkshakes in town, Ferguson’s Cafe. The classic soda fountain has made appearances in movies like Benny & Joon, and the decor itself makes it worth a visit. The hearty breakfasts, though, are what will get you there first thing in the morning for an eggs Benedict, three-egg omelet or chicken-fried steak. And if you’re not an early riser, not to worry — breakfast is served all day, so you can try one of those milkshakes alongside some pancakes and bacon. 804 W. Garland Ave., Facebook: Ferguson’s Cafe, 328-1950

BEEROCRACY

You can probably guess from the name that beer is a major focus of this spot, and you’d be right. Their selection of regional and local microbrews is sure to please beer lovers who make the trip, but like so many of our local businesses, Beerocracy had to execute a pivot into food to get its doors open during the pandemic. The result of that pivot? A tasty array of rotating options, from panini sandwiches to hot dogs and chips, that go down just as easy as that IPA or lager. 911 W. Garland Ave., facebook.com/beerocracy509

GARLAND PUB & GRILL

The live music and karaoke is on hold, but there’s no stopping the Garland Pub & Grill’s Taco Tuesday, one of their favorite specialty nights (tacos are $1.50 each) that’s survived the pandemic intact. Another tradition that’s stayed the same? Gathering on Sunday morning SPONSORED CONTENT

for Seahawks games and one of the best breakfasts in town. Also available Fridays and Saturdays, the Garland Pub breakfast satisfies with great biscuits and gravy, and breakfast sandwiches (ham, bacon or sausage) served with hashbrowns. Lunch and dinner brings downhome burgers, sandwiches and bar favorites like wings and jalapeno poppers. 3911 N. Madison St., garlandpubandgrill.com, 327-7777

GARLAND SANDWICH SHOPPE

You’ll hear a lot about the Big Dill, and with good reason. It’s not every day you glimpse a tasty sandwich that uses massive pickles in place of the bread. If that seems like a lot of pickle for your taste, there are plenty of other delicious options, from hot paninis like the Italian Trio and the Grilled Hawaiian to cold classics like an amazing egg salad or the stacked Garland Dagwood. Most sandwiches are under $8, and there are also salads and soups and delicious sides to round out your meal. 3903 N. Madison St., garlandsandwich.com, 326-2405

BROWN DERBY

One of the oldest bars in the state came under new ownership and into new life a few years ago, thanks to a serious renovation and the addition of a kitchen that knocks out pizzas, sandwiches and bar grub. Whether settling in to watch a ball game or just talk over the stellar sounds emanating from the jukebox, the Brown Derby is a comfy neighborhood joint. The monthly jazz nights might be on hold for now, but the good vibes aren’t. 808 W. Garland, facebook.com/derbyspokane, 327-5742 ◆

We pride ourselves on serving the very BEST handcrafted sandwiches in the Spokane area! Bread Baked Fresh Daily • Locally Owned & Operated SPOKANE 4212 E Sprague Ave 509-536-3893 SPOKANE VALLEY 1014 N Pines Rd 509-927-8411 AIRWAY HEIGHTS 13311 W Sunset Hwy 509-863-9865 ssandwichshoppe.com HOURS M-F 10:30-3pm • Sat 11-3pm • Sun Closed

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SPOKANE [ NORTH ] • SPOKANE VALLEY

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www.sweetfrostingsbakeshop.com

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829 E BOONE AVE, STE C

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2926 E. 29TH AVE 509.232.8424

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12722 E. SPRAGUE AVE 509.444.8424

SPOKANE [ NORTH, SOUTH ] • SPOKANE VALLEY • CDA

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THAI COEUR D’ALENE 2010 N. 4TH ST 208.667.5300

SPOKANE [ DOWNTOWN, NORTH, SOUTH ] • SPOKANE VALLEY • CDA

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VOLUME 2

1914 E SPRAGUE AVE

BARBECUE

AUSTIN'S LIVE FIRE BARBECUE

Pick Your Style

Spokane County’s barbecue spots draw inspiration from around the country Meat and fire. It’s one of the oldest recipes in humanity’s collective cookbook. There are many ways to barbecue meats — in various regional styles with sauces and rubs from family recipes that have been passed down for ages — and you can find numerous styles in America alone. Memphis-style. Kansas City-style. Texas-style. North Carolina-style. The Northwest doesn’t yet have a distinctive style of barbecue, but our region is home to a number of spots drawing inspiration from throughout the country. Here are a handful of local barbecue joints firing up meats for hungry customers.

TTs OLD IRON BREWERY AND BBQ

Just a little more than a year since its opening and TTs Old Iron Brewery and BBQ has already distinguished itself in the region, not just as a great place to get some barbecued meats but as a solid place for a bite and a beer. The collab brings together brewery owner Travis Thosath and chef Chad White. TTs is located in south Spokane Valley, or “So-Val” as they’ve nicknamed it. Order the pulled pork, brisket or spicy sausage from their menu along with a pint of one of their many beers, like the Brewster’s Banquet lager. 4110 S. Bowdish Rd, Spokane Valley, ttsoldironbrewery.com, 919-4798

LONGHORN BBQ 46

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This Southern-style barbecue joint has been a staple of the Inland Northwest for more than 65 years with locations in both Spokane Valley and Airway Heights. Originally established in Houston in the ’40s, Longhorn specializes in Southern “pit style” barbecue. Longhorn has also long maintained takeout and catering services, making them no stranger to the current restrictions and limited seating under the coronavirus shutdowns. 7611 W. Sunset Hwy., Airway Heights; 2315 N. Argonne Rd., Spokane Valley, thelonghornbbq.com, 924-9600

AUSTIN'S LIVE FIRE BARBECUE

This relatively new barbecue spot in downtown Spokane shut down briefly in early summer in response to COVID-19 but was back in business by August. The owner of the vegetarian-friendly downtown restaurant Mizuna, chef Mike Jones, opted to go in the complete opposite direction in 2018 when he opened Austin’s Live Fire Barbecue, which focuses on Texas-style dryrub and house-smoked meats. What separates Austin’s from other barbecue joints is the restaurant’s elevated side dishes, Jones says. Austin’s offers a “Pacific Northwest bistro-style of offerings showcasing housemade dressings, sauces and aiolis with some lighter healthier options.” Although hours and seating are limited right now, meat lovers can order from Austin’s SPONSORED CONTENT

selection of smoked ribs, brisket and chicken, as well as meat sandwiches, burgers and more. 421 W. Main Ave. Suite 104, austinsbbqspokane.com, 290-5851

BETTY JEAN'S BBQ

Located on Fairchild Air Force Base but hailing from Rocky Mount, North Carolina, Omar Jones opened Betty Jean’s BBQ in 2015 as a tribute to his late grandparents (Betty Jean being his grandmother) who both retired on the Air Force base. Betty Jean’s specializes in North Carolina-style barbecue and is the only restaurant of its kind in the Inland Northwest, Jones says. North Carolina barbecue is different from most other types, he says, because it uses a thin sauce made of vinegar and spices. It’s also thought to be the first style of barbecue brought to the United States via Spain. You can find North Carolinian hush puppies, hand-breaded okra and a thick dinner mac and cheese on the Betty Jean’s menu. The COVID limitations have impacted the supply chains and the number of customers Betty Jean’s BBQ can seat, but Jones says things have been creeping back to normal in recent weeks. Although it’s only available to military personnel and base employees, Betty Jean’s offers catering services throughout the region. 101 W. Spaatz Rd., Fairchild Air Force Base, bettyjeansbbq.com, 8285931 ◆

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VOLUME 2

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VISUAL ARTS

FROM

WARHOL TO KOONS

Pop-art show opening at the MAC offers humor, irony from some of the genre’s biggest names BY DAN NAILEN

Andy Warhol’s Cow

onsidering the state of most arts-related events, the arrival of the pop-art show at the Northwest Museum of Arts & Culture this weekend is a bit of a miracle in at least one sense: It’s actually happening as originally scheduled. Just a few weeks ago, the doors of the MAC remained shuttered, essentially trapping inside the collection of Pompeii’s ancient artifacts from a traveling show that opened pre-COVID. But Washington Gov. Jay Inslee adapted his virus-fighting regulations at the end of August and allowed museums to open at 25 percent capacity. That gave history lovers a few more weeks to glimpse the items from the Italian city decimated by a volcano, and they did just that. Wes Jessup, MAC executive director, says the few weeks of Pompeii: The Immortal City postreopening were mostly sold out, and that’s significant even at one-quarter capacity because of the gallery’s size. Inslee’s change also gave the museum the go-ahead to open this Sunday the new show POP Power from Warhol to Koons: Masterworks from the Collections of Jordan D. Schnitzer and his Family Foundation. And Jessup says the nature of the show, curated by the Taubman Museum of Art in Virginia, will allow visitors to see the works exactly as intended, even with social-distancing in effect. “[COVID-19] really impacted the installation of ...continued on next page

OCTOBER 1, 2020 INLANDER 21

CULTURE | VISUAL ARTS “FROM WARHOL TO KOONS,” CONTINUED... Pompeii more than it did the installation of the pop art show,” Jessup says. “Pop art, that exhibition is primarily two-dimensional objects, mostly paintings or works on paper, framed. Some sculptures. It’s not like Pompeii, which required groups of four people working together to take apart one of the pieces in the exhibit.” Jessup and the MAC team could have canceled the pop-art show, along with other new exhibits shining a light on the Spokane Symphony and World War II, when they were shut down for months into summer. But they gambled that “things would be quieting down in terms of COVID just enough for us to be open,” Jessup says. The gamble paid off, and now Spokanites and regional art fans get the chance to delve into a pretty incredible array of a contemporary art form Jessup says is “lighthearted” and full of “irony” thanks to artists unafraid to play with pop culture tropes and commercial art styles. “We’re just taking it day by day, and we’re doing as much as we can,” Jessup says. “We’re trying to serve our community in the best way possible, and that’s what our plan is. If we can be open, we’ll be open.” The POP Power show was in the works for two years and came out of a visit Jessup made to Jordan D. Schnitzer, the Portland-based art lover whose collection makes up this show of prints, paintings and sculptures. “The exhibition of pop artists speaks to a time and place in our country’s history that was remarkable,” Schnitzer says via email.

he POP Power touring show has had a bit of a charmed life so far, opening in Virginia pre-COVID, then setting up this summer in Oklahoma

Pop Shop VI by Keith Haring City where there were few restrictions on crowds, and now arriving in Spokane just as restrictions on museums were lifted. Good thing, too, because the show is a must-see for both hardcore fans of pop art and the merely curious who recognize names like Andy Warhol, Roy Lichtenstein and Jeff Koons. (Koons’ “Michael Jackson and Bubbles” is one of the show’s must-see prints, for fans of Jackson, monkeys, or oddly disorienting artwork.) Schnitzer, a real estate magnate whose name you might recognize from the WSU Museum of Art, is a voracious collector and passionate advocate for contemporary art. When the new WSU museum opened in the spring of 2018, several pieces of his pop-art collection were featured, including a few that will appear at the

MAC show as well. Artist Richard Prince’s “Untitled (Girlfriend)” is one of those — a digital merging of all 57 girlfriends Jerry Seinfeld had on his namesake sitcom. But there is much more appearing in the POP Power show that will be new to regional art fans, including several Keith Haring prints, as well as multiple works by Damien Hirst, Takashi Murakami, Julian Opie and others, in addition to several entries by Warhol (I’m particularly fond of his “Fiesta Pig”), Lichtenstein and Koons. “I love the early pop from the 1960s, the Lichtensteins and the Warhols,” Jessup says. “I just feel like the imagery is so strong. It’s harder to see from our perspective the way it appeared when it first came out. There was a very serious, very male, very heavy art world. They were coming out of movements like abstract expressionism and minimalism, really serious kinds of cerebral art movements. So having somebody paint a soup can, it looked like a joke. “And we’ve absorbed it into our culture. It’s pretty much a part of the story of American art in the late 20th century. It’s a key part of it. But at the time it really looked unsettling for a lot of people. It showed people that artists were exploring new subject matter. This idea of the tormented genius artist in his studio with a bottle of scotch, they were going against that and trying new things.” n POP Power from Warhol to Koons: Masterworks from the Collections of Jordan D. Schnitzer and his Family Foundation • Oct. 4-Jan. 24, 2021; open Tue-Sun 10 am-5 pm • Tickets must be pre-purchased or reserved online: $10-$15 • Northwest Museum of Art & Culture • 2316 W. First Ave. • northwestmuseum.org • 456-3931

Thank you SPOKANE City Council for your leadership to prioritize the oral health of Spokane with community water fluoridation. And thank you to our community organizations and funders who are helping to make community water fluoridation possible: Arcora Foundation Better Health Together Empire Health Foundation Community Action Fund

22 INLANDER OCTOBER 1, 2020

Providence Health Care MultiCare Health Systems Kaiser Permanente Molina Health Care

Amerigroup Coordinated Care Community Health Plan of Washington

CULTURE | DIGEST

THE TERRIFYING TOLL After watching the new Netflix documentary The Social Dilemma, I felt a strong urge to delete all my social media accounts, paired with the bleak resignation we’re all doomed anyway. The documentary by Jeff Orlowski features sobering revelations and dire warnings from former employees of Facebook, Google, Twitter, Pinterest and other big tech mixed with pretty corny dramatizations of social media’s harmful effects on a suburban family. That social media is harmful, addicting and overly surveillant is nothing new, but concerns shared by the people — mostly White, male programmers — directly responsible for coding the algorithms driving the social media manipulation machine are truly unsettling. (CHEY SCOTT)

‘Fear is the Mind Killer’

BY QUINN WELSCH

first picked up a copy of Dune about 10 years ago. The cover, worn and frayed, depicted robed figures walking through a desert: the Fremen. A people who thrive in the harsh and inhospitable landscape of the desert planet Arrakis, also known as Dune. A new film adaptation of Dune is coming in December (hopefully), and the trailer looks surprisingly good. The film boasts an amazing cast (Oscar Isaac as the Duke Leto!) for starters. More importantly, it just looks right — especially compared to the charmingly disastrous David Lynch adaptation from the ’80s. (Please read the book before you watch!) Devotees of Dune, myself included, are excited, to say the least. Dune is about a war between two rivaling “Great Houses,” the Harkonnen (the baddies) and the Atreides, on the desert planet thousands of years in the future.

THE BUZZ BIN

THIS WEEK’S PLAYLIST Some noteworthy new music hits online and in stores Oct. 2. To wit: BRENT COBB, Keep ‘Em On They Toes. This cool country cat writes some killer tunes. DEATH VALLEY GIRLS, Under the Spell of Joy. The buzz-y psych-rockers are delivering what they call “space-gospel,” and the songs I’ve heard sound great. DOLLY PARTON, A Holly Dolly Christmas. The only acceptable Christmas item to think about in early October. (DAN NAILEN)

Beneath its seemingly plain surface — just like its titular planet — Dune has much more to offer. In the climate change era, Dune remains one of the most culturally and politically relevant stories available, contemplating the impact of resource extraction, the symbiosis between creatures and their environment, and conservation (not to mention its deliberations on religious philosophy and mysticism). However, the legend of Dune actually begins in Oregon, when author Frank Herbert, a lifelong journalist who spent his career up and down the West Coast, was observing the shifting sand dunes off the beaches of the Oregon coast. To prevent this shift from happening, the U.S. Department to Agriculture at the time planned to environmentally engineer a type of beach grass to hold the sand down. The result was Herbert’s fascination with desert ecology and culture. (Fun fact: Herbert grew up in the lush forests of my old stomping grounds on the Olympic Peninsula. He later lived on a sustainable homestead in Port Townsend.) Despite its depth, Dune has never entrenched itself in mainstream culture the way other sci-fi franchises like Star Wars or Strek Trek have. And that’s a shame. More people should know about it, not just because its lessons are timeless but because it’s a damn good book. With that, I’ll share with you the Bene Gesserit “Litany Against Fear,” one of the better known bits of Dune lore: “I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain.” n

HISTORY’S MONSTERS Two big things you need to know about H.P. Lovecraft: 1) His tales of madness and monsters were wildly influential, and 2) he was super racist. The new series Lovecraft Country, based on Matt Ruff’s novel, looks to reclaim the literary innovations by fusing them with the horrors of the Jim Crow-era South, where two Black families encounter all manner of supernatural forces representative of America’s injustices. The show, developed by Underground creator Misha Green and co-produced by Jordan Peele, is a resonant and radical allegory for our past and our present. It airs Sunday nights on HBO. (NATHAN WEINBENDER) CELEBRATING THE SCENE Spokane Arts pulled off a fun virtual Spokane Arts Awards show from the Lucky You Lounge Saturday, a nice mix of dance, music and literature along with the actual awards. If you missed it, you can catch videos of all the nominees, and a special vid featuring Impact Award winner Kate Vita, on Spokane Arts’ YouTube channel. Here are this year’s winners: COLLABORATION: Carl Richardson, artist and SFCC fine arts instructor IMAGINATION: Sylvia Fountaine, feastingathome.com blog INCLUSION: Spokane Poetry Slam LEADERSHIP: Juan Mas, Spokane Film Project

BRIGHT IDEAS No, it’s not a film about the electric car company and its eccentric CEO. Tesla is, in fact, a biopic about Nikola Tesla, who advocated for alternating current energy in the 1880s, publicly butted heads with Thomas Edison and is now considered one of science’s greatest underdogs. But this ain’t your grandfather’s biopic: Characters break the fourth wall, historical figures use 21st-century technology, and Ethan Hawke (as Tesla) performs a Tears for Fears song. It’s an unusual style, typical of director Michael Almereyda, and your mileage may vary. See for yourself: Tesla is available to rent on YouTube, Amazon and Google Play. (NATHAN WEINBENDER)

OCTOBER 1, 2020 INLANDER 23

PIZZA

Market Street Eats Hillyard’s Market Street Pizza is quickly becoming a neighborhood favorite for its casual vibe and classic recipes BY CHEY SCOTT

arket Street Pizza Parlor on Hillyard’s south side feels like it’s been part of the neighborhood for decades. An old-school vibe emanates from the pizzeria’s 8,000-square-foot building, a former comedy club and live music venue perched on the bluff just as Market bends east and becomes Greene Street before crossing over the Spokane River. Inside the main entrance, a room to the left with confettipatterned carpet is filled with arcade games, including remnants of the Spokane landmark Five Mile Heights Pizza, a major inspiration for Market Street’s family-friendly atmosphere. To the right, tables covered with red-and-white checkered tablecloths line a long room leading toward the bar. Despite the feeling it’s been around for much longer, Market Street Pizza is just shy of its oneyear anniversary, having opened in mid-November 2019. The spot’s casual, neighborhood vibe, however, belies the attention to detail and quality that goes into making its thin-crust, East Coast-style pies. Co-owner Aaron Fiorini, a Hillyard native who opened the restaurant with his wife Angel, also a Hillyard kid, spent months perfecting the recipe for Market Street’s long-fermented pizza dough. Fiorini dug deep on the web to figure out how to make the kind of ultra-traditional crust found in some of the East Coast’s longest-running spots, like Sally’s Apizza and Frank Pepe Pizzeria, both in New Haven, Connecticut, and Di Fara’s in Brooklyn. “I almost became a historian of pizza,” Fiorini says. “I started researching what makes the best pizzerias the best, and why they’ve been open for 100 years. We tried 18 different flours and I think we tried 20-plus types of pepperoni, cheese and sauces. It was just never good enough.” The result of all that fine tuning is a lightly charred, thin and crispy crust with plenty of rise along the outer edge. The carefully crafted base showcases a large collection of topping combos that range from a classic Margherita ($14/$22) to Tuesday’s street-taco-

24 INLANDER OCTOBER 1, 2020

inspired pie ($15/$26) with carne asada, and the breakfast pizza ($15/$26), topped with bacon gravy, aged mozzarella, smoked bacon, sausage, ham, spinach, jalapenos, egg and hot honey, served only on Sundays.

arket Street’s brick oven-cooked pizzas are sorted into “traditional” or “specialty.” All pizzas are 12 or 18 inches, ranging from $10 to $28. The “traditionals” are Fiorini’s nod to old-school ItalianAmerican classics, including the popular Tomata Pie ($14/$22), dubbed “the OG classic East Coast Italian pie” with housemade fresh and aged mozzarella, tomato sauce, basil, parmesan, olive oil and sea salt. Also in that category is an anchovy pizza, and the Romarosso, sans cheese. “If you look at old-school menus, pepperoni wasn’t really listed” as a topping, Fiorini says. “It was things like sauce, cheese, anchovy, and they had maybe four pizzas. The anchovy is not a huge seller in Spokane, but it’s all an homage.” Customers can also build their own pizzas. The specialty pizza list, however, offers 18 pies that range from familiar to totally unique. Take the Hillyard Luau: tomato sauce, aged mozzarella, green peppers, red onion, pineapple, roasted jalapeno, hot honey, scallions and chicken marinated in Hillyard’s own Maui Sauce. “The Hillyard Luau has the Maui marinade from Bargain Giant. We reduce that down and that is just showing love for Hillyard,” Fiorini explains. For the uninitiated, Maui marinade is a spice blend found only at the locally owned Bargain Giant on east Empire Avenue. The blend of “tropical sauces and spices” is used as a marinade on cuts of steak, pork and chicken. “Ever since we were kids we’ve been getting Maui steak and chicken, so we thought ‘How can we put that on a pizza?’ It’s a classic Spokane staple,” he continues.

LOCALS LOVE MARKET STREET

After seeing so much buzz on social media, we asked diners to share what they love about Hillyard’s new pizza parlor. JOE SOUSA: Their crust is easily the best in town. Somehow they get that perfect balance of crispy and chewy at the same time. Add on their excellent sauce and you pretty much have a perfect pizza. JODY ADAMS: I’ve been waiting for great fried pickles in Spokane and guess where I found them from: Market Street Pizza Parlor!! I ate more fried pickles than the pizza we ordered! STACIE KEARNEY: The crust is fantastic! The specialty pizzas are delicious flavor combinations, I love the barbecue chicken pizza with local barbecue sauce and I add the hot honey. RHEA GABRIEL: They have brought a whole new spin on the pizza game here in Spokane and provide a delicious, fun and innovative flair to their menu. MEAGAN KNAPP: The food is phenomenal, no doubt about it, but also, when you walk through the doors they make you feel like you’re part of the family. COMMELLA PRIGAN: They have many gluten-free options and their cauliflower crust is amazing! [The] new fall menu has options for many different dietary needs/preferences. DANNI MARIE GADBERRY: Their garlic fry bread is so yummy it’s almost a meal on its own, and the Carnivore pizza is bomb, too.

Among the other creative specialties from Market Street’s team, including kitchen manager Nico Salakar, is the Wooster Street with olive oil, mozzarella, thinly sliced potato, onion, rosemary and parmesan. That pie’s name is a nod to the street address of the two New Haven pizzerias, Sally’s and Frank Pepe’s, that influenced Fiorini’s recipes. “We like to break a lot of rules with pizza,” Salakar says. “Wanting to create is something me and Nico are always on top of,” Fiorini adds. “I get bored making the same pizzas after a week. We never stop the creativity — we always want to elevate and raise expectations when someone comes here.” Pizza isn’t the only thing Market Street is known for amongst local diners. On the flip side of its menu is a collection of Italianinspired and classic pub appetizers ranging from a caprese salad and stuffed peppers to meatballs, hand-cut French fries and fried dill pickles. There’s also a variety of chicken wings ($13.50; boneless or bone-in), another category where the kitchen team’s creativity shines. “A chicken wing is a chicken wing, and while ours alone is delicious, what makes it shine is the sauces,” Salakar says. All crafted in house, Market Street’s wing sauce choices include the Cowboy, a habanero barbecue sauce, and the Boom Boom, a creamy chili sauce sprinkled with sesame seed, cilantro and green onions. The Firecracker wings were inspired by sushi rolls with a sauce made from sweet hoisin, cilantro, garlic, jalapeno, green onion, spicy mayo and sesame.

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hile COVID-19 significantly disrupted the pizza parlor’s early momentum, hitting a few months after opening, the restaurant’s large dining room has been open at half capacity since mid-May. (The arcade area and other games, including darts and a billiard table, remain off limits for now.) The Fiorinis estimate more than half of Market Street’s orders are for carryout. An active social media presence and loyal fanbase, however, have helped them get by. Management regularly interacts with customers via the restaurant’s Facebook page, where they also share specials and host weekly free pizza drawings. Positive wordof-mouth from customers is also frequently shared in several local dining-focused Facebook groups. “We’re very active on Facebook and always give love and shoutouts when people give us love,” Fiorini says. Market Street’s customer base is as diverse as its long house pizza list, ranging from blue-collar workers, like a nearby road construction crew stopping in for a recent late Thursday lunch, and young families, to suit-wearing business professionals with laptops. “What I wanted to create was a neighborhood pizzeria to bring family to, and have the kids play around, but you could also have a business meeting or a date,” Fiorini says. “I wanted to make it feel like it’s been here for a long time.” n

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16TH ANNUAL SHOW

OCTOBER 1, 2020 INLANDER 25

SIN & SALVATION

One of these three is dead in the first act. It’s not the dog.

The bleak, brutal Netflix film The Devil All the Time is richer and more ambitious than its mixed reviews suggest

he Devil All the Time is a bloody, sprawling multigenerational epic about religious hysteria, violent retribution and sadistic twists of fate. The story stretches across two decades, beginning as soldiers are returning home from WWII and closing at the dawn of the Vietnam War, set in a small Ohio town populated by false prophets, murderers, crooked cops and people whose lives are defined by varying degrees of disappointment. It’s Southern Gothic at its gloomiest. The film is based on a novel by Donald Ray Pollock, who channels the rural eccentricities of William Faulkner and the bitter irony of Flannery O’Connor. The author narrates the movie himself with a drawling, bemused sense of omniscience, and he has so many insights into the minds of his characters that we really do begin to think of him as a god-like figure, guiding his creations

26 INLANDER OCTOBER 1, 2020

BY NATHAN WEINBENDER toward most certain calamity. His perverse fable begins with Willard Russell (Bill Skarsgard) coming home from the war, a ball of repressed anguish. He marries and has a kid but remains an outsider, spending so many of his nights kneeling before a cross he built out of old planks and hid deep in the woods. Bennett and his wife Charlotte (Hayley Bennett) will be dead before the end of act one, both victims of cruel circumstance, leaving their son Arven (Tom Holland) to be taken in by his grandparents. As he gets older, Arven becomes the self-appointed protector of a fellow orphan named Lenora (Eliza Scanlen), both of them indelibly marked by their tragic backstories. They’re at the center of a tangled web of supporting players, including two revivalist preachers — one (Harry Melling) whose unwavering faith drives him mad, and

the other (Robert Pattinson) who uses his position to prey on his congregation — a corrupt sheriff (Sebastian Stan) in the pockets of mobsters, and a deeply disturbed couple (Riley Keough and Jason Clarke) who pick up male hitchhikers and kill them in the woods. Their fates intertwine within a complicated, novelistic structure that reminded me of John Sayles’ great Lone Star or Derek Cianfrance’s overlooked The Place Beyond the Pines, all of which are about men inheriting the sins of their fathers. It’s interesting that The Devil All the Time was directed and co-written by Antonio Campos, because his earlier films (Afterschool, Christine) have all been incisive, insular character studies that focused on one troubled personality. Here he’s working on a much broader canvas than he has before, but his talent for translating emotional interiority to the screen remains intact.

Like Campos’ earlier films, The Devil All the Time takes a mostly fatalistic view of the world, as its tortured souls search for enlightenment and find only depravity. It’s relentlessly downbeat — if the movie introduces you to a truly virtuous character, you can bet they won’t stay that way for long — which may explain why it has received such a cold shoulder from critics. Surely it’s not a perfect film: It ends with perhaps one too many coincidences and one too many violent standoffs. Its female characters aren’t given as much agency as the men, which I suppose could be seen as much a dramatic shortcoming as an indictment of its own patriarchal ecosystem. But I responded to the movie’s style, to its ambition and scope and performances, particularly the small but crucial roles played by Skarsgard, whose haunted eyes could serve as the film’s central image, and Keough, who discovers she enjoys being a joyriding murderer. Pattinson, as the preacher who uses his pulpit for nefarious purposes, has been mocked on the internet for his unplaceable accent here,

THE DEVIL ALL THE TIME

Rated R Directed by Antonio Campos Starring Tom Holland, Bill Skarsgard, Robert Pattinson, Riley Keough Streaming on Netflix but it strikes me as exactly the right choice: The guy is a charlatan, and it stands to reason that his dialect would be just as slippery as he is. The whole thing may be quite a bit overwrought, but in that sense, it’s reminiscent of an especially ruthless Bible story: Every character’s being is forged in the fires of death and despair, their prayers for salvation met with resounding silence. It would be too easy to blame their troubles on a malevolent force, on a devil that’s controlling their destinies all the time, but that’s too simplistic a justification for the horrible things men are capable of. After all, hell is other people. n

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OCTOBER 1, 2020 INLANDER 27

ESSAY

ROCK SUPREMACY What Rolling Stone’s new 500 best albums list says about our shifting musical landscape BY NATHAN WEINBENDER

28 INLANDER OCTOBER 1, 2020

was a freshman in high school when Rolling Stone released a special issue exhaustively ranking the supposed 500 greatest albums of all time, and as a budding music nerd, I treated it like a textbook. At the time, it seemed like the ne plus ultra of rock supremacy: The definitive music publication definitively enumerating which records were most definitive. I pored over it and memorized its contents, and it pointed me in the direction of all-time favorites like The Velvet Underground & Nico, Exile on Main Street and Blonde on Blonde. The magazine updated the list in 2012, though most of the new additions were to the back half of the list, and the top 100 remained mostly intact. But last week, the magazine decided to rewrite its 500-album list from the ground up, and the 2020 version looks unrecognizable from its first two iterations. Just look at the top 10. It was originally dominated by the Beatles, who had four records in the upper echelons, including Sgt. Pepper’s Lonely Hearts Club Band in the very top spot. Now the Fab Four only has one title in the top 10 (that would be Abbey Road), and Sgt. Pepper’s has been knocked from its No. 1 perch all the way down to No. 24. The new champ: Marvin Gaye’s Motown masterpiece What’s Going On, previously ranked at No. 9. It’s one of only two albums from the original top 10 that still remain; the other is the Beach Boys’ tour de force Pet Sounds. Considering Sgt. Pepper’s long-held reputation as the Citizen Kane of rock records, this is a big deal. And as a list lover and devotee of the original Rolling Stone feature, I find this kind of development exciting. So often when a work of art is declared the greatest and most important of its medium, it remains ascendant forever and ever, so that the notion of it ever being usurped be-

ROLLING STONE’S UPDATED LIST OF THE 10 GREATEST ALBUMS

10. The Miseducation of Lauryn Hill, Lauryn Hill (1998) 9. Blood on the Tracks, Bob Dylan (1975) 8. Purple Rain, Prince (1984) 7. Rumours, Fleetwood Mac (1977) 6. Nevermind, Nirvana (1991) 5. Abbey Road, the Beatles (1969) 4. Songs in the Key of Life, Stevie Wonder (1976) 3. Blue, Joni Mitchell (1971) 2. Pet Sounds, the Beach Boys (1966) 1. What’s Going On, Marvin Gaye (1971)

comes tantamount to heresy. But why shouldn’t things, especially things as arbitrary as music magazine lists, get shaken up a bit? Popular tastes shift, listening habits evolve, and artists are always in the process of being rediscovered and reassessed. A best-of list should reflect that. Of course, people are mad. So many of the negative comments I’ve seen on Facebook take issue with the inclusion of 1) albums released within the last 15 years, and 2) so many contemporary pop and hip-hop artists. I can’t say I’m surprised — there are still fuddy-duddies who protest whenever a groundbreaking rapper gets inducted into the Rock and Roll Hall of Fame — but anyone who would deny the seismic cultural impact of, say, Kendrick Lamar or Kanye West (or, for that matter, Taylor Swift, who has two albums in the top 500) simply isn’t paying attention. The argument that a piece of art can only be considered an all-timer if it’s decades old is starting to lose its merits. Take Lauryn Hill’s 1998 magnum opus The Miseducation of Lauryn Hill, which seems to be raising eyebrows for its leap from No. 314 all the way to No. 10 on the new list. That might seem high, but Miseducation is one of the most beloved and influential records of the last 25 years, its heartfelt lyrics and genre-busting production inspiring countless R&B and hip-hop artists. Its new spot isn’t unearned. I have my own issues with the list. It features too many anthologies, greatest hits collections and box sets, which I think is designed to be more inclusive of more singles-oriented genres. It’s also odd that ubiquitous, era-defining records like Pink Floyd’s The Dark Side of the Moon and Led Zeppelin’s IV didn’t crack the top 50. And like the previous lists, this one is extremely mainstream in its tastes, and music made outside the U.S. and Europe is mostly ignored. But this is exactly the kind of debate that lists are supposed to spark. And it’s not like the voting body is deliberately erasing important works of art; those artists simply didn’t get the votes. And that’s precisely what’s so fascinating to me: Why didn’t they get the votes? Is it possible that an album like The Dark Side of the Moon has so completely ensconced itself within our cultural DNA that it doesn’t sound as radical as it once did? Did voters opt to pick other, less regularly canonized albums they thought might be overlooked? Maybe, and there’s something to be said for Rolling Stone’s deliberate diversification of the new voting body. Consider that a voter raised on Stevie Wonder is going to vote differently than a voter raised on Paul Simon. That sort of nostalgia certainly weighs heavily in which albums one would consider the “greatest,” because a millennial voter might get the warm and fuzzies over a Missy Elliott album rather than a Fleetwood Mac album. The new top 100 has the likes of Amy Winehouse, Beyonce, Liz Phair, Drake and Erykah Badu rubbing elbows with the Clash, the Stones and Joni Mitchell, and why not? There’s been lots of talk about who gets to decide what’s in the canon, anyway. The gatekeepers of taste and importance within the rock realm — something Rolling Stone helped popularize in the first place — have long been boomer-aged White dudes, and their tastes often reflect their own demographic. That’s starting to change, and this list, as wildly imperfect as it is, serves the same function of its predecessors: It’s as good a starting place as any for the burgeoning music critic, who might stumble across it, become obsessed with it, and use it as a gateway to more radical sounds. n

What can you give this week? Volunteer opportunities Tree Planters Needed - THE LANDS COUNCIL Oct. 10 is Reforest Spokane Day. The Lands Council is partnering with Avista in this effort to plant trees in the Marshall Creek area near Cheney. Make a big difference, while staying safe. Sign up on the Lands Council’s website. landscouncil.org/ events/reforest-spokane-day

Nursery Nannies Needed - PROVIDENCE SACRED HEART Help nurture full-term babies born addicted to drugs in the NICU at Sacred Heart or Holy Family. Volunteers also assist with stocking and other needs. Learn more about this volunteer opportunity and others at the hospital on their website. washington.providence.org

Virtual Volunteers Disaster On-Call Dispatcher - AMERICAN RED CROSS You can help disaster victims without leaving your home. The Red Cross needs dispatch volunteers to act as the first point-of-contact to help meet the emergency needs of families impacted by disasters. Dispatchers will need access to a computer to complete casework for each response. Apply online. redcross.org/volunteer

Events Share Our Dream Virtual Auction - CAMP FIRE INLAND NW Bring your singing voices for a virtual sing-along, hear directly from campers about all of the fun at camp this summer, and wear your favorite camp attire! Your donations will directly benefit the 2,000 young people we serve every year at Camp Sweyolakan, Camp Dart-Lo, and in our clubs program. Saturday, Oct. 3, 5-6:30 pm. Registration $5. Browse auction items and register online. campfireinc.org

Live from the Living Room - BEYOND PINK The show must go on! While this year’s Beyond Pink annual fundraiser will look different than ever before due to COVID-19, you’ll find the same energy and excitement during their virtual auction. More than 70 items are up for bid and proceeds are dedicated to funding thermal imaging to screen for breast cancer. The live event starts at 7 pm, but log on early (6:45 pm) for some pre-event festivities. You can also register for a special VIP event that starts at 6:15 pm. Register online. beyondpink.net

Wish List Items Needed Morning Star Boys Ranch Commercial frying pans*, commercial knife set, knife sharpener, pizza cutter, propane barbecue, casserole dishes, blender, toaster, hand mixer, plastic and dishwasher safe cups, forks, spoons. Contact Paul Brown to donate at pbrown@ msbranch.org or 448-1202 ext. 217. *Kitchen items may be gently used

To submit a volunteer opportunity, fundraiser or wish list items, email give@inlander.com

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OCTOBER 1, 2020 INLANDER 29

FESTIVAL GREAT PUMPKINS

Silver lining time: The coronavirus pandemic has at the very least made us appreciate the simple pleasures in life a little more than we did before. Enjoying an afternoon or evening at a corn maze, for example, might have been the kind of thing you considered before, but never pulled the trigger and bought a ticket. This fall, though, a trip to the Colville Corn Maze, Pumpkin Patch & Market might just be the highlight of your season. A stroll through Knight Farms’ 12-acre maze, or the hunt for your perfect Halloween pumpkin, could be the perfect way to shake your pandemic doldrums and get some fresh air in the process. While you’re there, you can pick up some pie pumpkins for Thanksgiving, too, or any number of fresh veggies for your cooking pleasure. — DAN NAILEN Colville Corn Maze • Through Oct. 31; open Mon-Thu from 4 pm-dusk, Fri from 4-7 pm, Sat-Sun from 11 am-7 pm • $8/ ages 13+, $6/ages 5-12 • 73 Oakshott Rd., Colville • colvillecornmaze.com

30 INLANDER OCTOBER 1, 2020

VISUAL ARTS PAINTINGS ON PAUSE

WORDS SPOOKY STORIES

Spokane Watercolor Society 2020 Open Juried Show: Visions in Watercolor • Oct. 2-28; open Mon-Fri from 7:30 am-5:30 pm, Sat from noon-5:30 pm • Free • Community Building • 35 W. Main Ave. • spokanewatercolor.org

Ghosts of Coeur d’Alene and the Silver Valley • Sat, Oct. 3 at 7 pm • Free • Online; details at auntiesbooks.com

Spring’s lockdown on public gatherings meant the Spokane Watercolor Society’s annual juried showcase had to press pause. At the time, organizers planned for artwork selected by guest juror Dale Laitinen to eventually be hung for in-person viewing later in the year. That time has finally arrived, and the paintings are now displayed in the lobby of downtown’s Community Building for the duration of October (above: “The Critic” by Vicki West). Drop in any time during the lobby’s public hours, listed below. All art in the collection is for sale, and inquiries to purchase can be made on the society’s website, where images of and information about this year’s paintings are posted for those who’d prefer to view online. — CHEY SCOTT

It’s finally October — a whole month devoted to spooky stories, festive Halloween decorations and the peak of fall’s colorful splendor. Kick off the month, then, with this fitting online event hosted by Auntie’s Bookstore, featuring Snohomish-based author Deborah Cuyle discussing some of the (supposedly) most-haunted locations in Coeur d’Alene and Idaho’s Silver Valley. Among these ghost-inhabited landmarks is the historic Roosevelt Hotel in Coeur d’Alene, which is said to be often visited by the ghost of a young boy. Across the Silver Valley’s mountainous landscape, the restless lost souls of former miners reportedly linger at the entrances of the area’s many long-abandoned mines. Whether you believe in ghosts or not, Cuyle’s book touches on some fascinating local history about the pioneers who ventured westward seeking their fortunes. — CHEY SCOTT

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ture of DNA, have less pigment in your skin, and think that makes you a better person, a smarter person, a more worthy person. Instead of thinking that it just makes you a little different, like all of us. So, no, I won’t blow my horn when I see you waving your flags and signs. You have hijacked our flag. I’ll wait until it’s ours again to show my support for the country we love. CONQUISTADOR LAMP I’m searching for a lady that was selling a conquistador lamp on Craigslist. I almost bought it and backed out and regret doing so. If you see my ad could you please contact me. Thank you.

I SAW YOU HANDSOME BIKER I saw you on the evening of 9/24/20 at Dick’s Hamburgers. I was pulling out of there and I seen you, a tall Black male who was with a bunch of other bikers. I was in a black car with tinted windows. If I recall, you were getting your helmet on. I looked your way, and our eyes met. You smiled and I turned my head, because I’m naturally a shy person. I just want to say that you caught my attention. Please be safe on the road! SCONNIE BOY Not sure what was thicker... those biceps or that accent. Thanks for getting my car started the other day. Wish we had more of your Midwestern kindness in Spokane. Say hi if you see me again, wish I wasn’t so shy and got your number. I was the Civic, you the Ram. FLAG HIJACKERS I saw you Saturday, waving the Flag on the overpass of I-90 and in the pickup trucks around town. I love my country but was hesitant to blow my horn in case you were one of those groups that has hijacked our flag to represent your hatred and belittlement of others who are not like you. You, who through a chance mix-

SARDINES We saw each other twice last week. Me, colorful clogs. You, dark rimmed glasses shopping with a cart full of frozen food and figuring out the exit code on the first try. (A man with a brain that can cook, ooh la la.) I didn’t mean to call your crew but the sardined elevator ride brightened my evening. Let’s meet. howlingsardines@gmail.com

CHEERS KUDOS TO THE WILSON CAMPAIGN Want to thank Dave Wilson and his volunteers for opening a campaign headquarters at 1611 N. Ash St. Now it is easy to register to vote and pick up signs for Democratic candidates. It’s open 9-5 M-F, and I would tell everyone to stop in, meet the friendly volunteers, sign up for various activities, and pick up a yard sign or two or three for your favorite candidates. PHYSICAL THERAPY TO THE HEART There is a wonderful physical therapist who works in the Silver Valley. Her name is Lisa. I happen to work for her same patients and today an older gentleman was doing some hand exercise she wanted him to do. He had me try it then went on to tell me Lisa was

such a kind lady. A lady couldn’t be any kinder. He told me she would do anything for you even climb a ladder. He is over 80 years old and he had the biggest smile on his face talking of her. And I realized, this is not the first time I heard praise for this lady from my older clients but more like the

“

community, and our world is that we can converse with consideration, kindness, and in a shared appreciation for ideological diversity. Only then can we coexist in true respect for one another and pave a road built on freedom. CRAW ME A RIVER To the creepy Latah

the two hours we counted 24 passes over our home... that is one every five minutes! It is like living in a war zone! You continued on after that and we actually lost count! You fly directly east and triangulate over West Valley High School, north to the river, then west back to Felts Field. It never ends

Not sure what was thicker... those biceps or that accent. Thanks for getting my car started the other day.

fourth or fifth time different folks have praised her. So in my eyes this woman deserves to be honored in some way. God Bless you Lisa! You make these sweet older people so happy, plus help them physically. What a lady!

JEERS OONLY 2% EFFECTIVE I wore a printed face mask with the words “ONLY 2% EFFECTIVE” to Trader Joe’s. You were waiting in line at my front before briskly walking towards me. You asked, fuming, “So, what’s only 2% effective?” I answered, “Cloth masks only block about 2% of particles.” You then marched back to your spot in line and continued ranting about something I couldn’t quite hear; something having to do with doctors and oxygen. I was left taken aback and deflated as I stood with my young child and baby who looked up at me, bewildered. Is this how we now speak to strangers? Is this how dialogue has devolved? I understand we live in a polarized time and that we may (or may not) have differing viewpoints. I don’t understand, however, why you confronted me in front of my children in such anger. My greatest hope for my little ones, our

Creek Karens (tall senior fellow in a black jogging outfit and golf shirt, and a much younger woman [sigh] in a teal jogging outfit) who haunted the south bank Saturday: You were so stalking everyone, I was afraid even to take a pee and had to wait until the bigger bridge, just like a damned troll, thanks to your trolling and creepy following/ rude comments. The fact that I had a crawdad dipping net prompted a sheepdogging competition between you and your paranoid girlfriend, then you had the cheapness and the gall to confront me on the bridge. You should be glad I was catching crawdads instead of going Donner Party on you both. I heard you harassing the two guys fishing as well. Wow. Go go Sheriffs of Nothingimportant... P.s. Eat the rich sounds very good right now. -Robin Hood FELTS FIELD HELICOPTER Jeers to the helicopters in the Spokane Valley. We and many others, are in the direct flight path of your training flights. We have brought this to your attention with the hopes of changing your flight pattern to other nearby areas i.e. industrial areas, and undeveloped land in the proximity of your school with no cooperation. This morning within

APPLE MAGGOTS!!! Thank you Gov. Inslee for the cases of apples that you gave the small town of Malden WA from your personal orchard after the town burned down. Rumor has it that those apples were loaded with Apple Maggots and that you grew up on an apple orchard. Shouldn’t somebody with your experience have some knowledge what apple maggots can do to an apple orchard. Mr. Inslee it appears that you’d love to destroy Eastern Washington and everybody that doesn’t agree with you n

THIS WEEK'S ANSWERS M A M A

1. Visit Inlander.com/isawyou by 3 pm Monday. 2. Pick a category (I Saw You, You Saw Me, Cheers or Jeers). 3. Provide basic info: your name and email (so we know you’re real). 4. To connect via I Saw You, provide a non-identifying email to be included with your submission — like “petals327@yahoo.com,” not “j.smith@comcast.net.”

A R E S

H A B D O A M B B C C S

SOUND OFF

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day after day. It affects hundreds of people; do you even consider what this does to a community? How can you run a business at the expense of a community’s well-being?

I H O P

Z E G O I A T R O S F O I S A U A N G R B I E E N T E V E R E X I A T L N G O I L L A F N E A S T

E V E R L Y

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A X E R

U M N O

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T E A R T D U A L V E O I R I C R E N E A P S N S C E A O S P L G O O F R I C A T H L D I I Y S D

H E L L

A L O E

M I A T A

Y U D M E M E Y

N E R O

A T I T

This election season vote Smash Burger with fries.

32 INLANDER OCTOBER 1, 2020

T E S S

NOTE: I Saw You/Cheers & Jeers is for adults 18 or older. The Inlander reserves the right to edit or reject any posting at any time at its sole discretion and assumes no responsibility for the content.

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As Congress punts, states continue to take cannabis legalization into their own hands

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t took less than a month for Congress to get cold feet about cannabis legalization, and once again it’s up to the states to take the lead. Once again, they’re ready. On Aug. 28, it was announced that the Marijuana Opportunity Reinvestment and Expungement (MORE) Act, which would legalize the drug at the federal level, would be up for a vote in the House of Representatives sometime during September. Then, on Sept. 17, House Majority Leader Steny Hoyer announced the House would punt on the vote until later in the year. Hoyer’s statement cited COVID-19 and a potential government shutdown as the Democratic leadership’s rationale. However, reporting by Roll Call uncovered pushback from moderate Democrats concerned with voting on cannabis prior to Election Day. After Election Day, however, the na-

34 INLANDER OCTOBER 1, 2020

tional map could look a lot different when it comes to cannabis. While Congress isn’t ready to vote on the issue, voters in six states certainly are. Four states — Arizona, Montana, New Jersey and South Dakota — will vote on legalization of cannabis for recreational use. Currently, 11 states as well as the District of Columbia, Guam and the Northern Mariana Islands have legalized recreational cannabis. If the polls are accurate, all four states look ready to make the jump into the legal market. Monmouth University polls from April show 61 percent support in New Jersey and their poll in Arizona this month shows a slim 51 percent margin. A poll by South Dakota lobbying group No Way on A, which is advocating against legalization, found 60 percent support in the state

this month. The University of Montana reported 54 percent in favor in the Big Sky State, though that poll was done back in February. The No Way on A polling in South Dakota also found support at 70 percent for a separate measure to legalize medical marijuana in the state. South Dakota is one of two states, along with Mississippi, with medical marijuana on the ballot. Oregon, where cannabis has been legal since 2014, will vote on medical psilocybin — the active ingredient in psychedelic mushrooms. The state will also vote on decriminalizing possession of all drugs, in small amounts, in the name of public health and wellness. The gulf between Congress and individual states remains strikingly large, though that’s not exactly surprising. n

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NOTE TO READERS Be aware of the differences in the law between Idaho and Washington. It is illegal to possess, sell or transport cannabis in the State of Idaho. Possessing up to an ounce is a misdemeanor and can get you a year in jail and up to a $1,000 fine; more than three ounces is a felony that can carry a fiveyear sentence and fine of up to $10,000. Transporting marijuana across state lines, like from Washington into Idaho, is a felony under federal law.

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RELATIONSHIPS

Advice Goddess

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2019

Whenever I go out with someone I like at all, I fall for them right away. How can I stop from jumping headfirst into wanting to be with a guy just because we have a nice evening together? I know some witty banter doesn’t equal a soul mate, but good luck telling my heart. —Leap First

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BE AWARE: Marijuana is legal for adults 21 and older under Washington State law (e.g., RCW 69.50, RCW 69.51A, HB0001 Initiative 502 and Senate Bill 5052). State law does not preempt federal law; possessing, using, distributing and selling marijuana remains illegal under federal law. In Washington state, consuming marijuana in public, driving while under the influence of marijuana and transporting marijuana across state lines are all illegal. Marijuana has intoxicating effects; there may be health risks associated with its consumption, and it may be habit-forming. It can also impair concentration, coordination and judgment. Do not operate a vehicle or machinery under the influence of this drug. Keep out of reach of children. For more information, consult the Washington State Liquor and Cannabis Board at www.liq.wa.gov.

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AMY ALKON

If your grandma was like mine, her advice was to find “the one” — as opposed to “the anyone.”

There’s a term for your “Speed Racer” approach to getting into relationships, and it’s “emophilia.” Emophilia is the “tendency to fall in love fast and often,” explains psychologist Daniel Nelson Jones, who coined the term (perhaps not noticing that “emophilia” sounds like the Cockney version of a blood-clotting disorder). Emophiliacs aren’t the only ones who dive into “I’m in love.” People who are “anxiously attached” — those who lack emotional security in respect to their interpersonal relationships — are also leap first-ers. However, research by psychologist Jacqueline Lechuga and Jones finds that the motivation is different in anxious attachment versus emophilia: For the anxiously attached, it’s the avoidance of being alone as opposed to the excitement of being in love (in emophilia). Emophiliacs aren’t without standards; for example: “A man needs a pulse. At least a weak one.” But Lechuga and Jones found that emophiliacs are often especially attracted to flashy, charismatic manipulators with the antisocial funpack of “Dark Triad” personality traits: Machiavellianism, psychopathy, and narcissism. Machiavellianism reflects callous self-interest: deceiving and exploiting others for one’s own gain. Psychopathy involves impulsivity, selfishness, remorselessness, and a lack of empathy. And narcissism, of course, involves being egotistical, entitled, and lacking in empathy, with an inflated sense of one’s own greatness. It’s hard even for people who aren’t emophiliacs to see the Dark Triad traits behind the charisma storm — well, at least until they notice their life savings have grown digital wings and flown off to the Grand Caymans. It’ll likely be impossible for you to spot a charismatic creep’s ethical shortcomings when your eyes are doing that flashing cartoon heart thing at 1,000 rpm. The same goes for relationship deal-breakers with less sociopathic suitors that you’re blinded to at first but that eventually reveal themselves — maybe after you’ve been “all in” for months or more. You may have work to do in the self-acceptance department and related areas, but you don’t have to be all psychologically “fixed” to behave in healthy ways. Just understand that your emotions will likely be your sabotage staff, not your support staff. That’s okay because, as I write in “Unf*ckology,” “Your feelings are not the boss of you.” Because you have a feeling, a longing to do something, doesn’t mean you should let it drag you down Emo Lane. What you can control are your actions, especially through “precommitment,” psychologists’ term for making advance preparation to limit your ability to duck your goal in the heat of the moment. To slow down and get to know a guy, change the length of your dates from marathon to mini: dates as hors d’oeuvres rather than three-day banquets. In this column, I often advise keeping first dates “cheap, short, and local.” This keeps them from leading to big outlays of cash, effort, or premature feelings of being perfect for each other. The essential bit of that for you is “short.” Schedule dates for a limited time — an hour or hour-and-a-half at most — and have someplace to be afterward. And, so you can’t throw that plan over in the moment, have a friend pick you up at your date to take you somewhere else. By the way, this could very well be your couch, which you sit on with said friend, giving yourself props for changing your emo-maniac ways. Your second date should be a week later (and so on), with minimal talk on the phone or texting with the guy in between. For times when you do chat on the phone, again dip into the precommitment well by setting a silent timer (for, say, 20 minutes) and getting off when it hits zero. Ration the number of texts you can send per day and calls you can take per week, and have a friend monitor you on all of this to keep you from cheating. Because habits are created on a neural level through repetition of behavior, in time, if you keep repeating your more measured dating MO, it should become your default behavior. As a bonus, the “slow-it-down” steps I’ve laid out will make you seem a little out of reach to a guy, amping up your desirability. Slowing it down is also better on a personal safety level than falling fast for your idea of a person, which is how a number of people have ended up not just going on dates but being dismembered and eaten on them. n ©2020, Amy Alkon, all rights reserved. • Got a problem? Write Amy Alkon, 171 Pier Ave, #280, Santa Monica, CA 90405 or email AdviceAmy@aol.com (www.advicegoddess.com)

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a female assistant backward 62. Upscale hotel amenities 63. NFL’s Aikman and Polamalu 64. Pac-Man’s food

35. “Stop that!” 36. Olympic swimmer Janet 38. Arrived 39. Letters in some church names 40. Deadlocked 41. Wonderland cake words 42. Dressing up like Theresa May or Boris Johnson to espouse their isolationist views? (hint: why have a four-word answer when two will suffice?) 46. Georgia’s capital: Abbr. 47. Err 48. “Correct!” 51. ____ Goldfinger (Bond villain) 53. Singer ____ King Cole 56. “Calm down, competitive problem solver!”? (hint: why have a four-word answer when two will suffice?) 59. Sundae alternative 60. Prada competitor 61. Female name that’s the name of

ACROSS 1. Pac-Man’s place 5. “Beau ____” 10. His last words are “Thus, I give up the spear!” 14. Opera solo 15. Plain to see 16. Supermarket section 17. Modern-day urban fop’s YouTube journal? (hint: why have a four-word answer when two will suffice?) 20. “Take me ____ am” 21. Strong suit 22. Like bicycle chains 23. AMC’s “Better Call ____” 24. Ocasek of the Cars 25. False ally who’s cranky due to a lack of food? (hint: why have a four-word answer when two will suffice?) 31. 1960s activist Hoffman 32. Freestyles, say 33. Birth control option, briefly

OCTOBER 1, 2020 INLANDER 37

COEUR D ’ ALENE

cda4.fun for more events, things to do & places to stay.

Sweater season is underway at Kandy’s Boutique in Downtown Coeur d’Alene

Endless Autumn Adventures

Come to Coeur d’Alene for a few hours, a day or a whole weekend with these fall events

all weather is arriving in Coeur d’Alene and to help you “fall” for the Lake City, here are some ways to get out and enjoy all that this special time of year offers.

HIKE into fall at any number of scenic locations throughout the Coeur d’Alene area and a range of hikes from absolute beginner to more challenging climbs. With views of the lake and its close proximity to town, Tubbs Hill is a handsdown favorite, offering several miles of trails across 120 acres of protected land. Visit cdaid.org/tubbs-hill. Another popular hike is Mineral Ridge, which happens to be prime eagle-watching location for the winter migration. Visit blm.gov/ visit/mineral-ridge-scenic-area-andnational-recreation-trail. SHOP into fall in downtown Coeur d’Alene, like a cozy pair of leather slippers from the Leatherworks or a fresh new look from the CDA Garment District. Make it a shopping adventure with the Downtown Association’s Scavenger Hunt Oct. 23-25 as you explore downtown’s assortment of interesting shops and enter to win gift certificates to your local faves. Visit coeurdalene.org/cda-events/scavengerhunt/.

38 INLANDER OCTOBER 1, 2020

FLY into fall on one of four possible

SPECIAL ADVERTISING SECTION

Timberline Adventure tours as you soar above the trees on one — or all — of their well-constructed ziplines. Experience the seven-line zip tour ($99), or try the treehouse lunch tour ($129). Visit ziptimberline.com. PLAY into fall at the Kootenai County Fairgrounds Great Pumpkin Fest (visit kcfairgrounds.com), Oct. 24-25 with wagon rides, pumpkins and more (tickets: $7, ages 3-and-under free). On Oct. 31, head downtown to the annual Fall Fest and Apple Palooza downtown. Find a place to sit and listen to free live music, go for a hay ride and celebrate fall’s bountiful harvest. Visit coeurdalene.org/ cda-events/apple-palooza-at-fall-fest. FLOW into fall at the Coeur d’Alene Resort, Oct. 11-12. The “Flow into Fall” Live Well Retreat package includes overnight accommodations at the resort, a 50-minute spa service of your choice, evening yoga class, fall-themed breakfast and mimosa bar the following day and a late checkout. Visit cdaresort. com/play/spa/livewell_retreats#. RELAX into fall with a day at the spa. Check out the Coeur d’Alene Resort spa services, or head south to the Coeur d’Alene Casino and treat yourself to a facial, massage, full body treatments, or

even just a quick manicure or pedicure to revitalize those much-used appendages. Visit cdacasino.com/spa. LEARN into fall with a guided adventure from the Coeur d’Alene Tribe’s cultural tourism experts. Tour Steptoe Butte and rediscover history or make a traditional beaded pouch, basket or other item with Coeur d’Alene tribal member artists. Visit cdacasino.com/cultural-tourism. DINE into fall downtown, which is chock full of eateries, from casual burgers and beer at Sweet Lou’s to upscale pub food at Honey Eatery and Social Club to fine dining at Beverly’s in the Coeur d’Alene Resort. Whether you’re looking for fall specials or a casual place to catch the game, you can find it in downtown Coeur d’Alene.

C O E U R

AUTUMN I S C ALLING

on the lake

D ’A L E N E

Upcoming Events Whiskey Barrel Weekend OCTOBER 2-3

Kick-off your whiskey-filled weekend with our annual Whiskey Tasting Event. Fill your tasting passport with regional and national whiskey labels, snack on Southern-style cuisine bites and participate in some of our whiskey themed activities, including wax glass dipping and smoking whiskey demonstration. Add a little mixer to your taster with our Whiskey Coke Wagon or sign up to be a Maker’s Mark ambassador. Ticket includes Custom Whiskey Tasting. Resort overnight package includes two tickets to the Whiskey Tasting Event. More info at cda4.fun.

Full Moon Ride OCTOBER 1

Hop on your mountain bike, cruiser, road bike or tandem — whatever you ride — and join a funloving community on their monthly full moon ride. The fun starts at 6 pm with entertainment and drinks and then the ride begins at 8 pm and finishes with more drinks and fun at the final location. The start and end points vary each month, so look for this month’s location on Instagram or facebook @CdaFullMoonRide.

FA L L F O L I AG E PAC K AG E Fall in love with the natural beauty of Autumn on Lake Coeur d’Alene. Package includes overnight accommodations, two Daily Scenic Lake Cruise tickets and a $30 Dining Credit, redeemable at any of our award-winning Resort restaurants.

Pumpkin Crawl OCTOBER 2-4

Celebrate the beginning of fall picking out the perfect pumpkin at the downtown pumpkin patch located in Sherman Square Park. Indulge in tasty treats at businesses sprinkled throughout Coeur d’Alene’s charming downtown and take in the bright colors of fall. Details at cda4.fun.

For more events, things to do & places to stay, go to cda4.fun COEUR D’ALENE

844.255.1273 CDARESORT.COM OCTOBER 1, 2020 INLANDER 39

Play where the big winners play.

Seattle Team Game Days SEPTEMBER 13 TH – JANUARY 3 RD 9 AM - 9 PM

Pub & Grub Hotel Package PACKAGES FOR TWO STARTING AT

$149

On Seattle Team game days, swipe your Coeur Rewards card to win great prizes! Just be one of the first 1,000 Coeur Rewards members to earn 100 points and receive one game play. See the Coeur Rewards booth for promotion rules.

One-night stay in a Mountain Lodge Room $45 food and beverage credit Two Pub & Grub t-shirts

VISIT CDACASINO.COM TO BOOK YOUR PACKAGE TODAY. Use code “PUBGRUBSMR” Valid Now - October 31ST

Bingo Just Got Better PROUD TO BE HOME TO THE LARGEST BINGO CENTER IN THE INLAND NORTHWEST.

Regular Admissions opens Session begins

FRI | SAT | MON 4 PM 6 PM

SUN 11 AM 1 PM

Saturday Matinee Admissions opens Session begins

W E LC O M E H O M E .

CASINO | HOTEL | DINING | SPA | CHAMPIONSHIP GOLF 3 7 9 1 4 S O U T H N U K WA LQ W • W O R L E Y, I D A H O 8 3 8 7 6 • 1 8 0 0 - 5 2 3 - 2 4 6 4 • C D A C A S I N O . C O M

11 AM NOON