Issue 05: Coeur d’Alene
- 164 pages
- 13 stories, 15 recipes
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Coeur d’Alene, a lakeside city in North Idaho, is known for its stunning scenery, endless outdoor adventures, and, of course, delicious food. Nestled beside a sparkling alpine lake, it’s the kind of place that draws people in with its natural beauty. From the shimmer of the lake to the hum of the local markets, there’s a quiet magic that makes this mountain town feel like a place where outdoor adventure and the simple joys of gathering around the table meet. In this issue, you’ll meet 10 home cooks crafting everything from homey favorites to internationally inspired dishes, each one showing how time, care, and cooking together can make every recipe memorable.
A small taste of what’s inside Issue 05
Cheryl Lugar
A decades-old candy cookbook found in a used bookstore provided the spark for Cheryl Lugar’s love of candy making. In it, she found the perfect recipe for homemade caramels—something she had long wanted to learn how to make. Now, years later, she makes countless batches of caramels and her signature toffee, along with many other candies in her repertoire. As much joy as homemade candy provides those who receive her sweet creations, making candy brings Cheryl a great deal of joy, too.
Emy and Nick McNosky
From Coeur D’Alene to Belize, Emy and Nick McNosky are inspired by local flavors and ingredients and love to share their food with their community, wherever they may be. Big Pan Paella is their pop-up, serving traditional and innovative paella and pierogis at events around North Idaho, including the Kootenai County Farmers Market. Cooking and sharing food is a lifestyle for Emy and Nick that goes back all the way to their childhoods.
Jan Fay
Dandelion Half Acre’s cookies, herb salts, and flower sugars began as a lark, when Jan Fay and Ray Tekverk combined their love of the Kootenai County Farmers Market with Jan’s habit of growing way too many herbs and plant starts. A lot has changed in Coeur d’Alene in the 40 years since their family put down roots, but the farmers market remains their hub of culinary inspiration and community spirit—and the best place for Jan to sell her vanilla rose shortbread cookies.
Joni Kindwall-Moore
As an ICU nurse, Joni Kindwall-Moore saw firsthand how important our diets are for our health. In her home kitchen, she began experimenting with nutrient-dense grains like sorghum, teff, and millet, and in 2015, she started her company Snacktivist in an effort to bring sustainably grown ancient grains to American tables. Her mission is to help people embrace a “quality over quantity” mindset when it comes to their food.
Julia Rodriguez
Eleven-year-old Julia Rodriguez is always up for an adventure. Whether she’s parasailing with her family high above Coeur d’Alene Lake or trying something new in the kitchen, she’s nothing short of fearless. She started helping her mom in the kitchen as soon as she could stand, and now she frequently bakes all the family’s bread, helps her mom meal plan, and gets up early every morning to make lunch for her dad and brothers before they head to work.
Krista French
Food is family and vice versa for Krista French. She got her first cookbook at age 8, and once a week, she’d make dinner for her parents and sister—mirroring her beloved grandmothers, who expressed love by filling their homes with good food and stuffing family members with as much as they could eat. Though busy schedules make it harder, Krista does her best to continue the pattern in her home today and in her French food and wine bar, Stylus, which she calls an extension of her home, anchored by the same elements: a thoughtful blend of delicious things to eat, drink, and listen to.
Morgan Wood
Morgan Wood never saw herself as a cook. But then, she started hosting dinner parties for her husband’s business and discovered she loves feeding others. Cooking also offers a kind of creative freedom she thrives on. Whether she’s baking huckleberry scones from foraged fruit or reimagining cauliflower tabbouleh, Morgan’s kitchen has become a place of experimentation and connection. As she put it, “Sharing a table is love.”
Nicole Higgins
Nicole Higgins grew up on the Schitsu’umsh reservation in northwest Idaho, where she learned to make fry bread at powwows alongside her Aunt Inez, known as The Fry Bread Queen. Over time, Nicole inherited not only the recipe but also the responsibility of carrying on a tradition rooted in Native American survival and creativity.
Rob Shefner
One of furniture maker Rob Shefner’s favorite meals is the five spice chicken he first tasted in an army mess hall while stationed at Al-Udeid Air Base in Qatar. It’s the kind of dish that can be repurposed several nights in a row, which is just right for a man with a booming business making handcrafted pieces for clients around the US.
Tim Gerlitz
Bolete, chanterelle, morel, and matsutaki—for amateur mycologist Tim Gerlitz, these are the things that define his days and fill his cupboards. As the last original member of the North Idaho Mushroom Club and the current educator, he’s on a mission to inspire everyone to experience the joys of mushrooming, and his cream of morel mushroom soup is a favorite both at club potlucks and his own Thanksgiving table.
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