Business
“Many people who’ve had bad first-time sushi experiences (like me) decide from that experience that they don’t like sushi. But sometimes it’s a matter of not having experienced high-quality, fresh ingredients that are tailored to their tastes. And for another, having sushi at restaurants is often incredibly expensive!! I decided to change that,” Isaac shares.
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Shaneese and Philip have a vision of training the next wave of farmers in regenerative farming practices. “We left our corporate jobs in 2019 to become farmers with very little but a hope, a dream, and a book called The Urban Farmer by Curtis Stone.
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We absolutely love it when fans of restaurants reach out to us with recommendations, in fact that is how we discovered La Presa in Airway Heights. Rick Van Sickle reached out to us to let us know about their amazing food and service.
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“As for me, I’ve also wanted to be a business owner who operates with honesty, integrity, and fairness regardless of the industry. Both of us have the intention of being the boss that we would have wanted during our years in the workforce,”
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Spokane Independent Metro Business Alliance (SIMBA), a local nonprofit, is equally passionate about creating opportunities for local businesses in the Inland Northwest to thrive.
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Kenzie, Julie, Zach, and Stacy have worked so hard to turn Bulldog’s BBQ into a local gathering place that is family friendly. When they originally bought the building it had been poorly maintained but through their blood, sweat, and tears they have transformed it into a real gem.
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Discover the Chamber’s Economic Development Efforts in the West Plains – Interview with Val Mohney and Mark Losh
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Val Mohney, editor of the Huckleberry Press, interviewed Kristi Slotemeyer, owner of River Valley Cheese. Kristi, who teaches cheese-making classes in the Spokane area, is a skilled artisanal cheesemaker who has a passion for sharing her knowledge and experience with others.
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Spokane offers lots of cool activities but perhaps one of the coolest things for us foodies is the Inlander restaurant week. Participating restaurants create special menus consisting of three courses and can cost between $25-$45 per person.
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Imagine a wellness space where people of all financial abilities and backgrounds can gather to get to know one another and engage in various treatments and events to expand their minds and nurture their bodies. That is precisely the space Nymue Oberg and Meighan Rasley plan to create with the launch of Susi Wellness.
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