Arrow-right Camera


Sun People gets jump on spring

Wed., Feb. 27, 2013, midnight

Spring may not be in the air quite yet, but it is clearly on the March calendar at Sun People Dry Goods.

Workshops will cover subjects from seed starting and cheesemaking to beekeeping. Here are some of the planned classes:

Saturday: Seed starting with Pat Munts, 11 a.m.-1 p.m.

March 6: Permaculture with Wakan Burrows, 3-5 p.m.

March 8, 15, 22 and 29: Urban beekeeping, 6-9 p.m.

March 16: Cheesemaking, 11 a.m.-1 p.m.

March 16: Introduction to chicken keeping, 3-5 p.m.

March 23: Planting tomatoes from seed, 3-5 p.m.

March 28: Vegan cooking with Amanda Moulton, 3-5 p.m.

March 30: Making vegetarian kimchi, 11 a.m.-1 p.m.

Find details and registration at, at the store at 32 W. Second Ave., Suite 200, or call (509) 368-9378.

A taste at the theater

The Chocolate Apothecary and Saunders Cheese are working with Interplayers Theatre to host cheese and chocolate classes at the theater.

Enjoy “Speech and Debate” and A Taste of Chocolate at the Theatre for $35 on March 6. On March 13, the same play is featured with A Taste of Cheese at the Theatre for $40. Tickets include cheese or chocolate, wine and the performance. More details and tickets are available through TicketsWest, (800) 325-SEAT or

Sweet or savory, you pick

A new cookbook from Caroline Bretherton has mouthwatering recipes and photos that may make you run home to make pies.

“Pies: Sweet and Savory” (DK Publishing, $25) features pies of all manner, from tiny dessert tartlets to hearty dinner pies for the family.

Bretherton includes tips for variations to recipes, ideas for making pies healthier, budget pies and details to help to demystify pies and tarts for anyone intimidated by crust. Step-by-step photos of crust-making (including a gluten-free crust) and close-ups of decorative edges and tops will inspire beginners and give veterans some new ideas.

Look inside today’s Food section on page C5 for a recipe from the book for Sweet Potato, Red Onion and Thyme Galettes with Chilies.


Click here to comment on this story »