The Northwest Regional Food Hub in Richland will have an outdoor market called the Mid-Columbia Market at the Hub from 4 to 6 p.m. Fridays.
The market will feature food, crafts and entertainment.
Almost everything in the Food Hub store comes from a farm, dairy or specialty food producer either in the Mid-Columbia or the Northwest.
The hub is at 603 Goethals Drive in Richland. More information about the co-op is at https://nwfoodhub.com.
Walla Walla Valley winemakers will be showcasing their Cabernet Sauvignon vintages during a special event June 20-21.
The World of Cabernet Sauvignon event -- a series of tastings, speakers and dinners -- is sponsored by the Walla Walla Valley Wine Alliance.
The weekend kicks off with a vintage wine tasting from 4 to 5:30 p.m. June 20 at Corliss Estates. Cost is $100 per person.
Later, there will be a winemaker tasting and dinner from 5:30 to 9 p.m. June 20 at Corliss. Cost is $60 per person.
On June 21, from 8:30 to 10 a.m., wine critic and writer Patrick Comiskey and Kevin Pogue, geology professor and wine industry consultant, will talk about Cabernet Sauvignon and how it is different in Walla Walla and other parts of the world. This event is free and will be in the Gesa Power House Theatre in Walla Walla.
There will be a panel presentation and wine tasting by leading Walla Walla and Napa Valley winemakers from 3:30 to 5:30 p.m. June 21 at the Marcus Whitman Hotel in Walla Walla. Cost is $35 per person.
There still are seats available at the Cabernet Sauvignon wine tasting and dinner at Waterbrook from 6 to 9 p.m. June 21. Cost is $60.
Other dinners June 22 have been sold out.
For more information, or to buy tickets, go to www.celebratewallawalla.eventbrite.com. Or call 509-526-3117.
If you're one of those cooks who never tastes a dish until the end, here's a tip from Cooking Light magazine: taste as you go.
The amounts of spices and herbs aren't always exact, cooking times are estimates and ingredients -- especially fresh produce -- can vary in flavor and texture.
Your palate is the ultimate controlling factor.
The book: Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family will Love by Carlyn Berghoff, Sarah Berghoff MClure, Dr. Susanne P. Nelson and Nancy Ross Ryan.
Best for: For many being diagnosed with celiac disease means no more pizza and sandwiches, burgers and hot dogs, or cookies and cake. But the authors have proven that going gluten-free doesn't have to mean going without. They've created 75 tasty recipes covering breakfast, lunch and dinner, including desserts.
*Loretto J. Hulse: 582-1513; email@example.com.