Washington Grown

At Casa Cano Farms in Valleyford, first-generation farmers Jorge Cano and Madyson Versteeg grow a diverse mix of vegetables and livestock on just a few acres. By using hand tools, composting manure, and avoiding heavy tillage, they focus on building healthy soil while producing everything from greens and tomatoes to pork and grass-fed beef. Through direct sales, restaurant partnerships, and a small on-farm store, the couple connects their food and other local farm products directly with the Spokane community.

The Washington Grown team visits Northeast Washington and Spokane, where small farms and strong communities keep local agriculture thriving. Check your local listings, or visit our YouTube channel @WashingtonGrown/videos" target="_blank" rel="nofollow noopener">youtube.com/@WashingtonGro… for the latest episode.

In Pullman, visitors quickly discover the city offers more than its close connection to Washington State University. From outdoor recreation along the Snake River to locally grown grains that shape the region’s food and beverage scene, the community blends small-town charm with vibrant culture. Alexis Foran of Visit Pullman highlights how events, local flavors, and Cougar traditions help make the town a welcoming destination year-round.

Near Uniontown in the Palouse, farmer Allen Druffel is experimenting with new ways to build healthier soil on his family farm. With support from the Palouse Conservation District, programs like FLOURISH help farmers test practices such as cover crops and integrating cattle to improve soil health and reduce risk. By sharing results and learning from one another, local producers are finding new approaches to keep Palouse farmland productive for generations to come.

In Spokane’s Perry District, Indicana is bringing together the bold flavors of India and Mexico in a fresh and unexpected way. Chef and co-owner Noreen Hiskey blends techniques and ingredients from both cuisines to create dishes that feel familiar yet entirely new. The result is a vibrant dining experience that celebrates cultural connection through creative fusion cooking.

At Clark Farms in the Palouse, farmer Ian Clark continues a family legacy that stretches back more than a century. Growing crops like garbanzo beans, wheat, lentils, and canola, the farm relies on dryland farming and the region’s deep, water-holding soils. By rotating diverse crops and working with nature’s systems, like nitrogen-fixing legumes, the Clarks help keep their soil healthy while producing food enjoyed across the region and beyond.

Pulses, including lentils, peas, and chickpeas, have played a vital role in Washington agriculture for more than a century. First planted in the Palouse in 1916 by farmer J.J. Wagner, lentils quickly became a cornerstone crop, helping the region earn a reputation as the lentil capital of the world. Today, Washington remains one of the nation’s top producers, with pulse crops valued for their nutrition, export demand, and ability to improve soil health through natural nitrogen fixation.

The Washington Grown team visits the Palouse, where vibrant green fields of peas and lentils define the spring landscape. Check your local listings, or visit our YouTube channel @WashingtonGrown/videos" target="_blank" rel="nofollow noopener">youtube.com/@WashingtonGro… for the latest episode.

In Long Beach, the Pacific Coast Cranberry Research Foundation helps visitors and growers alike better understand one of the region’s most important crops. Manager Paula Reagor and WSU researcher Dr. Laura Kraft share the science, history, and hands-on research behind cranberry farming—from testing varieties that can handle warmer temperatures to managing pests in the field. The site’s museum, research plots, and educational programs highlight both the heritage and future of cranberry production on Washington’s coast.

Along Washington’s southwest coast, the community of North Cove has faced decades of severe shoreline erosion known as “Washaway Beach.” With cranberry farms, homes, and tribal lands at risk, local residents joined forces with groups like the Pacific Conservation District to fight back. Through efforts such as building cobble berms and restoring shoreline vegetation, the community is working together to protect both their land and the future of Washington’s cranberry industry.

In downtown Olympia, Ilk Lodge brings people together with great beer, classic American comfort food, and a strong sense of community. Co-owner and head brewer Pat Jansen started with a Smashburger pop-up during the pandemic, which eventually grew into the lively gathering spot it is today. By sourcing much of their ingredients locally, Ilk Lodge highlights Washington-grown products while creating a welcoming place to eat, drink, and connect.

🍀 Clover isn’t just lucky, it’s hardworking. Farmers plant clover as a cover crop to add nitrogen to the soil, prevent erosion, and keep fields healthy. This St. Patrick’s Day, we’re celebrating the little plant that does a lot of good.

On Grayland’s cranberry bogs, the Reichenberger family has spent generations growing one of Washington’s most distinctive crops. Farmer Matt Reichenberger explains how the region’s sandy soil and cool, wet climate create ideal conditions for cranberries, which are harvested using specialized dry-harvest machines. The family’s long experience and carefully chosen varieties help produce high-quality berries enjoyed fresh and in classic recipes.

Don’t miss it! We find tides of flavor on our journey to the wild and beautiful Washington Coast to explore how cranberries, conservation, and coastal life intertwine. Check your local listings, or visit our YouTube channel @WashingtonGrown/videos" target="_blank" rel="nofollow noopener">youtube.com/@WashingtonGro… for the latest episode.

Join us as Tomás and Val explore Spokane’s thriving craft beer scene on a pub crawl featuring three standout breweries — Black Label, Four Eyed Guys, and Whistle Punk. With more than 30 breweries in the city, Spokane has become a true craft beer destination. From tropical IPAs and Scotch ales to apple pie blondes and locally sourced pilsners, discover the bold flavors, creativity, and collaborative spirit that make Spokane’s brewing community so unique.

At Audubon Lake in Reardan, the Lincoln County Conservation District is helping students discover the importance of healthy habitats and watersheds. Through hands-on field trips, native plant restoration, and interactive learning, students explore how thriving ecosystems support wildlife, agriculture, and local communities downstream. From spotting trumpeter swans in the bird blind to learning about soil health and erosion prevention, this program shows how caring for the land today benefits Washington’s farms and natural resources for generations to come.

We step inside Flying Goat in Spokane’s Audubon neighborhood — a cozy, community favorite known for craft beer, creative pizzas, and a welcoming, “everybody knows your name” vibe. Owner Jonathan Sweatt and his team focus on fresh, locally sourced ingredients, including tomatoes from nearby farms, to create unforgettable flavors. Don’t miss a special segment featuring a Washington potato pizza made alongside the Flying Goat’s chef.

We discover how Washington barley goes from field to pint in this behind-the-scenes look at Klein Farm and Cascadia Malts. Follow fourth-generation farmer Kevin Klein of Edwall as he explains dryland farming, direct seeding, and soil health — then see how locally grown barley is transformed into malt, the essential ingredient in beer. From germination to kilning, learn how Cascadia Malts mimics nature to create the flavors and colors brewers rely on. It’s a true farm-to-glass story rooted in Washington agriculture.

Explore Washington’s fascinating Prohibition-era history and how it helped shape today’s thriving beer, wine, and spirits industry. Long before national Prohibition began, Washington voters banned alcohol statewide, sparking underground bootlegging, rum running, and a surge in home winemaking. When the ban was finally repealed, the state’s abundant grape, grain, and hop farms laid the foundation for the world-class beverage industry we know today. From speakeasies to science-driven vineyards, this chapter reveals how culture, agriculture, and resilience defined Washington’s living legacy.

Explore Washington’s fascinating Prohibition-era history and how it helped shape today’s thriving beer, wine, and spirits industry. Long before national Prohibition began, Washington voters banned alcohol statewide, sparking underground bootlegging, rum running, and a surge in home winemaking. When the ban was finally repealed, the state’s abundant grape, grain, and hop farms laid the foundation for the world-class beverage industry we know today. From speakeasies to science-driven vineyards, this chapter reveals how culture, agriculture, and resilience defined Washington’s living legacy.