We’Re Nuts About It

Wed., Aug. 19, 1998

Looking for hazelnuts? Go south, young gourmand.

Oregon grows 99 percent of the nation’s hazelnuts, and a few make their way into Cozy’s scone mixes from Classic Gourmet in Bandon, Ore. Available in Apricot Hazelnut and Hazelnut Fruit flavors, they’re easy to prepare and take only 10 minutes to bake.

Classic Gourmet also makes a variety of other mixes and sauces, several containing cranberries grown on its own farm.

Price: About $6 for 21 ounces (makes eight to 10 scones).

Available: In Green Bluff at McGlade’s Treemendous Fruit; other mixes available in Spokane at Made In Washington and The Nut Factory. For mail orders, call 1-800-426-3086.

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Meet Our Journalists

Jesse Tinsley

Meet Jesse Tinsley. As a certified drone pilot, this veteran Spokesman-Review photographer often can be seen capturing beautiful aerial photographs of our region. Sometimes though, the job requires getting down with the dogs.
Jim Meehan

Jim Meehan is no stranger to Zag Nation. As the lead writer covering the Gonzaga men’s basketball team, he tells the stories behind the game and gets fans a bit closer to their favorite players.
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There is no artist in Spokane like Molly Quinn. Her whimsical style is instantly recognizable to readers of The Spokesman-Review. She has painted gorgeous illustrations that instantly elevate the journalism accompanying it. She brings to life the stories that defy photography. She makes our pages better.
Rob Curley

Spokesman-Review editor Rob Curley loves to talk with people and learn about their lives, whether it's a best-selling author or a stranger he meets downtown on his walk to lunch. It's that inquisitive nature combined with a playful sense of storytelling that helps make our newspaper different than most.

We’Re Nuts About It

Jesse Tinsley

Jim Meehan

Molly Quinn

Rob Curley

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