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Sat., May 27, 2017, 12:33 a.m. | Search

The morel of the story: eat more mushrooms

Tue., May 16, 2017, 8 p.m.

Morels are valued for their depth of flavor, lending an earthiness to all kinds of dishes. (Adriana Janovich / The Spokesman-Review)
These nutty little nuggets – brainy, grainy and resembling certain kinds of coral – are valued for their depth of flavor, lending an earthiness to all kinds of dishes. Butter brings out the best of them.

Put an egg on it

UPDATED: Thu., May 11, 2017, 7:07 p.m.

Jill Gay, owner of the Farmers Daughter food truck, shows her signature egg sandwich on a scratch-made English muffin. (Dan Pelle / The Spokesman-Review)
Jillian Gay is The Farmer’s Daughter; her dad’s the chicken and hog farmer – and the main supplier of her new food truck.

Northwest Wine: Syrah continues to grow in popularity

UPDATED: Thu., April 20, 2017, 2:19 p.m.

Carrie and Early Sullivan grow syrah in Idaho’s Snake River Valley. (Great Northwest Wine)
Across America, syrah is a tough sale, thanks primarily to Australia shiraz flooding grocery stores in the past decade. Yet syrah continues to grow in Washington. Last fall, Washington winemakers brought in more than 21,000 tons of syrah, a record level for the state. Syrah certainly plays an important role in Washington red blends, but it stands alone pretty well, too.

Learn about growing mushrooms and more

UPDATED: Wed., April 19, 2017, 1:32 p.m.

The University of Idaho Extension and Idaho Department of Lands are hosting Growing Forest Mushrooms and Forest Edibles workshops.

Gourmet ganja: Cannabis-laced edibles are coming of age

UPDATED: Tue., April 18, 2017, 3:04 p.m.

The secret ingredient in these green pea ravioli is THC. Stephanie Lamb infused each with about 1 milligram. Ten milligrams amounts to one serving size. (Adriana Janovich / The Spokesman-Review)
Marijuana enthusiasts have long since embraced weed for eating. But gone are the days when eating weed meant choosing between a classic marijuana brownie or laced chocolate chip cookie. Options are more varied now, more elegant, more refined.

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