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Fresh Sheet: Noodles for the Neighborhood! is Thursday

This second annual, family-friendly event, a benefit for the Northeast Community Center, takes place from 6 to 8 p.m. Thursday at the center, 4001 N. Cook St. The cost is $5, or $3 for children ages 5 to 12.

Celebrity chefs – City Council President Ben Stuckart, Spokane police Capt. Keith Cummings and Rogers High School football coach Ben Cochran, among others – will be serving special pasta sauces. Guests get to vote for their favorite. Other activities include a trivia game testing local knowledge.

To register, visit .

‘More Than Frybread’

A screening of this comedy takes place at 7:30 p.m. Friday to kick off the 25th anniversary of the Idaho Mythweaver.

The movie, filmed on reservations in the American Southwest, is a fictional account of the first Arizona Frybread Championship. Frybread is a nontraditional Native American food that became a staple after the introduction of wheat flour, sugar and lard.

The showing takes place at Panida Little Theater, 302 N. First Ave., in Sandpoint. The $10 admission includes a piece of frybread made by Kalispel tribal member and chef Shantel Revais, manager of the Kalispel Kafe near Cusick, Wash.

Advanced tickets are recommended and available at Pedro’s, 223 N. First St., and Winter Ridge Natural Foods Market, 703 W. Lake St., both in Sandpoint.

For more information about the film or the nonprofit, visit .

Hot lunch videos

The Idaho Department of Education has released a series of cooking videos featuring Idaho chef Brenda Thompson.

Each ranges from 10 to 25 minutes and includes demonstrations for making school lunches like Cheeseburger Salad Wrap, Thai Chicken and Basil Barley, Fish Tacos and Cilantro Pork Salad Wrap.

The department published a book with recipes – to serve 100 students – last year. “Chef-Designed School Lunch” was written by Thompson with help from state dietitians and feedback from students.

Funding came from a federal grant from the U.S. Department of Agriculture Child Nutrition Programs to appeal to students’ tastes while offering more nutritious meals and minimizing food costs.

To download the demonstrations or see the recipes, visit .


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