Category Archives: Food

Sausage Making Class

Here are photos for the Inlander of Michlitch’s Richard Hodge teaching a sausage making class at 2nd Harvest in Spokane, WA. https://www.inlander.com/spokane/preservation-society/Content?oid=7024582

Sausage Making for Beginners Class

Instructor Richard Hodge, right, who is an internet developer for Michlitch, uses a barrel stuffer to stuff breakfast sausage into a collagen casing as Second Harvest Kitchen Manager Jandyl Doak holds down a base holding the stuffer during a Sausage Making for Beginners class at Second Harvest in Spokane, Wash., Monday, Nov. 13, 2017. (Young Kwak/The Inlander)

Sausage Making for Beginners Class

Instructor Richard Hodge, who is an internet developer for Michlitch, grinds pork while making breakfast sausage during a Sausage Making for Beginners class at Second Harvest in Spokane, Wash., Monday, Nov. 13, 2017. (Young Kwak/The Inlander)

Sausage Making for Beginners Class

Instructor Richard Hodge, who is an internet developer for Michlitch, pours his company’s Yankee Sausage Seasoning into a mixer while making a breakfast sausage during a Sausage Making for Beginners class at Second Harvest in Spokane, Wash., Monday, Nov. 13, 2017. (Young Kwak/The Inlander)

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Hotel RL Lifesized Gingerbread House

Here are photos for the Inlander for a story about Hotel RL by Red Lion Spokane at the Park’s lifesized gingerbread house. https://www.inlander.com/spokane/sweet-escape/Content?oid=6931516

Hotel RL GIngerbread House

Corporate Executive Chef Ricky Webster, right, installs a sprinkle covered cup onto a chandelier as Line Cook Celestial Russo adds icing to a wall at a life-size gingerbread house at Hotel RL by Red Lion Spokane at the Park in Spokane, Wash., Wednesday, Nov. 22, 2017. (Young Kwak/The Inlander)

Hotel RL GIngerbread House

Pastry Chef Megan Gaines adds icing to a window at a life-size gingerbread house at Hotel RL by Red Lion Spokane at the Park in Spokane, Wash., Wednesday, Nov. 22, 2017. (Young Kwak/The Inlander)

Hotel RL GIngerbread House

Executive Sous Chef Chad Wallace adds a graham cracker to a wall at a life-size gingerbread house at Hotel RL by Red Lion Spokane at the Park in Spokane, Wash., Wednesday, Nov. 22, 2017. (Young Kwak/The Inlander)

Complete Eats

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Gabriel Robinson, left, who is almost two years old, takes a bite of an apple as his mother Brandaleen Harper looks on, at a home they rent in Spokane, Wash., Saturday, Nov. 18, 2017. Harper uses Complete Eats at Safeway, which gives her and other recipients a $5 coupon to spend on fruits and vegetables if she spends at least $10 in EBT on produce, and fruit/vegetable products without added salt, sugar or fat. (Young Kwak/The Inlander)

Here is a photo for the Inlander of Brandaleen Harper and her almost 2 year old son Gabriel Robinson in Spokane, WA for a story about Complete Eats, a WA state program that works to make fruits and vegetables more accessible to low income people. https://www.inlander.com/spokane/good-eats/Content?oid=6773139

Satay Bistro Purple Potatoes

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A Rack of Lamb, herb encrusted, with Bordeaux gastrique, purple colcannon potatoes and baby vegetables are photographed at Satay Bistro in Coeur d’Alene, Idaho, Thursday, Nov. 9, 2017. (Young Kwak/The Inlander)

Here’s a photo for the Inlander of a Rack of Lamb, herb encrusted, with Bordeaux gastrique, purple colcannon potatoes and baby vegetables at Satay Bistro in Coeur d’Alene, Idaho, for a story about potatoes. https://www.inlander.com/spokane/terrific-tubers/Content?oid=6649654

miFlavour

Here are photos for the Inlander of miFlavour, a bakery in Spokane, WA. https://www.inlander.com/spokane/confection-perfection/Content?oid=6521832

miFlavour

miFlavour owners Ella Piskun, left, and her husband Maximus Piskun pose for a photograph with some of their baked goods pose for a photograph at the Montvale Event Center in Spokane, Wash., Sunday, Nov. 5, 2017. (Young Kwak/The Inlander)

miFlavour

(From front, clockwise) miFlavour’s Esme Macaron, Finn Macaron, Lilah Macaron, Zora Macaron and Lilah Macaron are photographed at the Montvale Event Center in Spokane, Wash., Sunday, Nov. 5, 2017. (Young Kwak/The Inlander)

Two Ginger Chefs

Here are photos for the Inlander of Two Ginger Chefs for a story about their upcoming THC-infused dinner event. https://www.inlander.com/spokane/high-end-feast/Content?oid=6114105

Two Ginger Chefs

Two Ginger Chefs’ The Devil’s Egg is photographed in Spokane, Wash., Friday, Oct. 13, 2017. (Young Kwak/The Inlander)

Two Ginger Chefs

Two Ginger Chefs co-owner Matt Johnson, left, adds cilantro as co-owner Kyle Bowlby adds sesame seeds for The Devil’s Egg in Spokane, Wash., Friday, Oct. 13, 2017. (Young Kwak/The Inlander)

Two Ginger Chefs

Two Ginger Chefs co-owners Matt Johnson, left, and Kyle Bowlby pose for a photograph with The Devil’s Egg in Spokane, Wash., Friday, Oct. 13, 2017. (Young Kwak/The Inlander)

Snacktivist Foods

Here are photos for a story in the Inlander’s InHealth magazine about Snacktivist Foods, a company that produces baking dry mixes for vegans and people with food allergies. https://www.inlander.com/spokane/mixing-it-up/Content?oid=5743895

Snacktivist

Snacktivist Foods Owner Joni Kindwall-Moore poses for a photograph with her company’s dry mixes, pumpkin spice muffins made with her company’s Almond, Oat & Chia Muffins dry mix at a kitchen at Michlitch’s Spokane Spice Company where her company produces their dry mixes in Spokane, Wash., Friday, Sept. 15, 2017. (Young Kwak/The Inlander/InHealth)

Snacktivist

Pumpkin spice muffins made with Snacktivist Foods Almond, Oat & Chia Muffins dry mix are photographed at a kitchen at Michlitch’s Spokane Spice Company where Snackivist Foods produces their dry mixes in Spokane, Wash., Friday, Sept. 15, 2017. (Young Kwak/The Inlander/InHealth)

Snacktivist

Snacktivist Foods dry mixes are photographed at a kitchen at Michlitch’s Spokane Spice Company where Snackivist Foods produces their dry mixes in Spokane, Wash., Friday, Sept. 15, 2017. (Young Kwak/The Inlander/InHealth)