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Davenport’s signature bread only a kit away

A new bread mix from the Davenport Hotel features ingredients sourced within 50 miles of the downtown Spokane hotel. Photos courtesy of the Davenport Hotel and Tower (Photos courtesy of the Davenport Hotel and Tower / The Spokesman-Review)
Lorie Hutson

It’s bread with a sense of place.

Cooks can bake a loaf of Davenport Hotel bread at home with a new kit sold at the downtown Spokane hotel. All of the ingredients, and the bag they’re sold in, are sourced within 50 miles of the hotel, according to a news release.

The wheat is hard red spring wheat – called Tara 2000 – bred in the agricultural research center at Washington State University.

Shepherd’s Grain grows the wheat on one of the farms in its alliance of partners who are committed to sustainable growing practices, such as no-till seeding.

The small jar of honey comes from Tate’s Honey Farm, where the bees gather nectar from wildflowers, clover, alfalfa and purple vetch between Mead and Elk.

Coeur d’Alene Olive Oil Co. provides the olive oil for the bread kit. The extra-virgin, first cold press oil is sold at its retail store across from the Davenport. The olives are grown in California groves owned and operated by the Gunn family of Coeur d’Alene.

The women at Christ Kitchen assemble the bags. Christ Kitchen is a ministry which provides work and job training for women in poverty in Spokane.

Lynette Caudill, managing director of the Davenport, said in a news release the bread is just like that served at the hotel.

“This benefits family farms, this benefits local businesses and this benefits the earth because we’re not burning fuel to move product from the other side of the world,” she said.

The bags include everything needed for the bread. Cooks need only add water, mix, knead and bake. The kit is $9.95 and is sold at the gift store at the Davenport, 10 S. Post St., and the Coeur d’Alene Olive Oil store across from the historic hotel at 827 W. First Ave., Suite 101.

For more information, contact hotel communications director Tom McArthur at (509) 789-6813.

Eating food with feet

Omnivores, listen up. If you’ve ever considered giving up meat to protect your health and the environment, there’s a discussion tonight you might want to hear.

Spokane Tilth, the Riverpoint Wellness Collaborative and Slow Food Spokane are hosting a talk about the benefits of local, grass-finished, sustainably produced meats, called “A New Look at Food with Feet.”

The gathering begins with a potluck supper at 5 p.m., with the discussion and guest speaker from Thundering Hooves Farm in Walla Walla to follow at 6:15. It will be held at the Riverpoint Campus, South Campus Facility at 412 E. Spokane Falls Blvd.

Call organizer Kelly LaGrutta at (509) 358-7942 or (509) 324-1882 if you’d like to attend.