Issue of
Vol. 20, No. 44
Megaload Mayhem
On the road with activists and an “eco-communist” bent on stopping shipments to the Alberta tar sands
By Deanna Pan
Help Wanted
Earth First releases a manual on how to sabotage wolf traps; plus, WSU’s drinking crackdown
By Jacob Jones and Daniel Walters
Making Demands
Why City Hall wants more from Greater Spokane Inc.
By Heidi Groover
Miracle at the Canyon
Indian Canyon is a jewel among the West’s golf courses, yet Spokane has let it slip into disrepair
By Robert Herold
Overdosing on Ideology
Publisher's Note
By Ted S. McGregor Jr.
The Amazing Race
How states throw money at the film industry, and what it means for Washington
By Chey Scott
The Show
Two former Zags wind up in the same major league clubhouse
By Howie Stalwick
Ink Your Ride
How local graphic designers are trying to make your bike a little bit cooler
By Mychaela Nickoloff
OUTING — Palouse Falls
For Your Consideration
SYTYCD, The Civil Wars and Turn Around Bright Eyes: The Rituals of Love and Karaoke
By Laura Johnson
Happy Spokane?
What a study of tweets ranking cities by “happiness” really says about us
By Lisa Waananen
Fool's Gold
A Northwest author fights for truth in the olive oil industry
By Kyler Hood
Long Live the Lentil
Pullman’s National Lentil Festival celebrates its 25th year
Fresh Food Chain
A world of discovery at the farmers market
By Carrie Scozzaro
Life is a Mix Tape
Terry and Deon Borchard fell in love, raised a baby … and a record store
By Leah Sottile
Red Rocker Devotee
An unlikely fan divulges her love for Sammy Hagar
By Ashley Graham
Auteur Service
A director earns his credit in the messy, emotional Lee Daniels’ The Butler
By Scott Renshaw
Witch Hunt
This could-happen-to-you premise scares to the bone
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A Sandpoint mother feared that one day her troubled son would end up dead; turns out, nothing prepares you for it
By Josh Kelety
Confusion reigns as City Council remains defiant against combined 911 dispatch system
By Daniel Walters
How an Inland Northwest Culinary Academy graduate landed an internship at one of the best restaurants in the world
Experts say Washington's new higher education bill is one of the smartest ways to make college more affordable
By Wilson Criscione
Entree Food Newsletter
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