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The Spokesman-Review Newspaper

The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
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Leftovers: Ice cream bars make the base for easy summer dessert

We’re almost there. We’ve almost made it to the end of summer with all of its record-breaking heat waves and wildfire smoke to boot. At this point in the season, I’ve had it with cooking. I fed my family for two solid months in the summer – breakfast, lunch and dinner.

Powered by Plants: Milk industry is on life support

When’s the last time you walked the milk aisle at your local grocery store and looked? I mean really looked. Odds are, you’ll find just as many white liquids made from plants as you will from cows.

The scoop on ice cream

July is National Ice Cream Month, so enjoy these facts about your favorite frozen treat.

Cone or scoop: Guinea pig ice cream for sale in Ecuador

The rodents are a traditional hot dish in some Latin American countries, including Colombia, Peru and Bolivia. In Ecuador, people typically cook guinea pigs with salt and serve them with potatoes and peanut sauce. But one vendor is taking things to another gastronomic level, serving guinea pigs as a cold dessert.