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The Sandpoint Business Improvement District exists to cultivate year-round economic prosperity and vitality within the Sandpoint Business Improvement District. Downtown Sandpoint comprises about 400 businesses, with a rich mix of shops and retailers, restaurants, hotels and service providers. P.O. Box 928 Sandpoint, Idaho 83864 208.263.2161 www.downtownsandpoint.com #directory #businesstobusiness #tradesandservices #communityandeducation

7B Floors is locally owned and operated. They carry laminate, hardwood, vinyl sheets, luxury vinyl planks and window coverings and will do installations. 819 Hwy 2, Suite102 Sandpoint, Idaho 83864 208.263.4546 info@7bfloors.ws http://7bfloors.ws​​​ #directory #homeandgarden #businesstobusiness #tradesandservices

Grizzly Glass Centers offers more than 30 years of experience, with the best reputation, and provides only top quality services. Expert auto glass services with top qualified and certified technicians on staff, they use only professional grade products and up to date equipment. They offer quality work at an affordable price, guaranteed! With the best adhesives and sealants from factory OEM-certified companies, with a safe 1-hour drive away time, and fast drying adhesives, you'll be on the road in no time! 337 South Olive Avenue Sandpoint, Idaho 83864 208.255.2686 www.grizzly-glass.com #directory #automotive #businesstobusiness

Purchasing a new vehicle can sometimes be stressful, but at Riverside Auto they take the time to work with their customers to help them find the best vehicle to fit their needs and budget. They are there for their customers after the sale as well. With a team of highly qualified technicians, their focus is to provide exceptional service in a timely manner. 6437 Bonner Avenue Bonners Ferry, Idaho 83805 Sales: 888.462.1817 Service: 208.267.3100 www.riversideauto.com #directory #automotive

Pacific Steel and Recycling are a 100% employee-owned company that has been around for over 120 years. They are passionate about many things, including their people, their businesses, results, their customers, and the world around them. 7448 East Aqua Circle Dalton Gardens, Idaho 83815 208.762.4766 www.pacific-steel.com #directory #tradesandservices #businesstobusiness

The Greater Sandpoint Chamber of Commerce is a non-profit, membership-driven organization composed of approximately 600 business enterprises, civic organizations, and individuals. They are an advocate of business development and tourism for the Greater Sandpoint Area. The Greater Sandpoint Chamber of Commerce provides the first impression to many visitors, new residents, and businesses seeking to relocate here. The Chamber serves its members by offering many programs and services that provide members ways to network, promote, and grow their business. 1202 North 5th Avenue Sandpoint, Idaho 83864 208.263.0887 www.sandpointchamber.org #directory #businesstobusiness #communityandeducation #tradesandservices

7BTV currently offers popular and reliable services and products. They are the Sandpoint, Idaho authorized retailer of DISH, DIRECTV, HughesNet, Exede and home of The Hopper. 302 Pine Street Sandpoint, Idaho 83864 208.255.6677 www.7btv.com #directory #businesstobusiness #tradesandservices

A Glass Act is licensed and insured residential and commercial window cleaning company based in the Sandpoint, Idaho area. We specialize in window cleaning (includes tracks, window sills and screens) and our services include gutter cleaning, pressure washing and holiday and promotional paint removal. We use state of the art equipment, technology and solutions to get the job done thoroughly and on time. P.O. Box 1085 Sandpoint, Idaho 83864 208.610.1200 www.sandpointwindowcleaning.com #directory #businesstobusiness #homeandgarden #tradesandservices

After years of a successful restaurant on wheels, husband-and-wife team Seth and Laura Carey decided it was time to find a permanent restaurant location in which to serve their delicious wood-fired pizzas, and they found that in Spokane’s Kendall Yards. Veraci Pizza opened its doors to the neighborhood in 2014, and they’ve been satisfying diners since day one. At Veraci, they fire up their gourmet pizzas using apple wood from Yakima Valley in oven temperatures around 1000 degrees, and pizzas are cooked in less than two minutes! The menu consists of more than just wood-fired thin-crust pizza, with vegetarian and gluten-free options available. Choose from a variety of appetizers, salads and desserts. House specials are rotated every two weeks, and various menu changes are made seasonally, incorporating seasonal items purchased from local farmers markets. The six rotating draft beers—often from local breweries—as well as the wide selection of bottled beer and wine are a perfect match with the cuisine. The family friendly casual space is perfect for big sports fans, as there’s always a game on one of their TVs. From prom groups and sports enthusiasts to concert goers, couples and families, Veraci caters to all. Veraci is housed in a prime location for tourists and visitors to enjoy the outdoors and stop in for a bite. “Having the Centennial Trail right behind our business really adds to the environment and allows runners, bikers and walkers immediate access and creates a feeling of connection with the community,” says Laura. “We also have free 90-minute street parking and one hour of free parking in the parking lot across the street, which allows for a quick stop in or a long meal with friends. Dining while overlooking the city and the river is always enticing!” Stop by Veraci Pizza, and you will see that Kendall Yards has a vibe unlike any neighborhood in the area. “There is truly something special that is happening here,” Laura says. Veraci Pizza Kendall Yards 1333 W. Summit Pkwy 509.389.0029 VeraciPizza.com #local #foodandbeverage #businessspotlight

Have your cake and eat it too with your sweetheart this Valentine’s Day without missing out on sweet bold chocolate flavor. Prep Time: 20 minutes Cook Time: 1 hour Servings: 16 servings This recipe is grain free, sugar free and keto friendly. Ingredients: Cake: 2 1/4 cups almond flour 2/3 cup Dutch cocoa 1/4 cup coconut flour 1/4 cup unflavored whey protein powder 1 tbsp. instant coffee 1 tbsp. baking powder 1/2 tsp. Himalayan pink salt 1 cup butter softened 1 cup Erythritol granular sweetener 5 large eggs, room temperature 1 tsp. vanilla extract 1 tsp. almond extract 1/2 cup whipping cream 1/4 cup water 1/4 cup Disaronno liquor Butter Glaze: 5 tbsp. butter 2 tbsp. Erythritol confectioners’ sweetener 2 tbsp. Disaronno liquor 1 tsp. almond extract Garnish: 3/4 cup toasted almonds 1 tbsp. Erythritol confectioner's sweetener Method: • Preheat oven to 325˚ F. Grease a Bundt cake pan well with butter and then dust with a few tablespoons of almond flour. • In a small sauté pan, toast almonds over medium heat until golden. Remove from heat and set aside. • In a medium bowl, whisk together the almond flour, cocoa, coconut flour, whey protein, instant coffee, baking powder and salt. Break up any clumps. • In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs one at a time and vanilla and almond extract. Beat in the almond flour mixture and then beat in the whipping cream, water and liquor until well combined. • Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes until the cake is firm to the touch. A toothpick inserted in the center should come out clean. • For the butter glaze: In a small saucepan over low heat, melt the butter and sweetener. Whisk until well combined and sweetener has dissolved. Remove from heat. Whisk in liquor almond extract. While the cake is still warm and in the pan, poke holes all over with a skewer. Pour the glaze over and let cool completely in the pan. • Gently loosen the sides with a knife or thin rubber spatula, and then flip out onto a serving platter. Top cake with toasted slivered almonds and dust with powdered sweetener. #recipes #local #coeurdalene

Yield: Two 8-inch-round Cake Pans Ingredients: 2 cups granulated sugar 2 eggs ¾ cup cocoa powder (specialty dark if available) 1 ¾ cups all-purpose flour ¼ tsp. salt 1 tsp. baking powder 2 tsp. baking soda 1 cup hot coffee 2 tbsp. Amaretto or other favorite liquor 1 tbsp. vanilla 1 cup sour cream ½ cup vegetable oil Method: • Preheat your oven to 325°F. This would also be the perfect time to brew yourself a pot of coffee. Just remember to save a cup for the recipe! • In a large bowl with a hand mixer, or the bowl of your stand mixer with paddle attachment, combine sugar and eggs. Beat mixture on medium speed until light and fluffy. • In a separate bowl, sift together cocoa powder, flour, salt, baking powder and baking soda. Slowly add dry ingredients to your egg mixture. Mix on low speed until smooth. • Add hot coffee, liquor and vanilla to the batter; be sure to scrape the sides of the bowl well, then mix on low speed until well combined. • Mix sour cream into batter until fully incorporated, followed by the vegetable oil. Mix both on low to medium speed. Set aside while you prepare the cake pans. • Using melted butter or vegetable pan spray, coat two 8-inch-round cake pans and line the bottoms with parchment paper. This will help the cakes pop out of the pan after baking and cooling. • Divide the batter evenly between the prepared pans. Place in oven and bake for 30 to 35 minutes, or until a toothpick inserted into the middle comes out clean. • Transfer to cooling racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes upside-down onto the racks, and carefully remove the pans to cool completely. Remove the parchment paper at this time. To Serve: You can now choose your favorite frosting recipe to smear all over this decadent chocolate cake, or even simply top with whipped cream and fresh berries! The frosting featured in the photo is an old-fashioned “cooked” buttercream with fresh berries to complement the rich dark chocolate flavor. I hope you satisfy your sweet tooth with this next level treat, or impress that special someone this Valentine’s Day! #recipes #local #sandpoint

Yield: 1 - 9”x13” Casserole Pan 2 tbsp. melted butter 2 cups hash brown potatoes, cubed or shredded 1 lb. chorizo sausage 1 cup manchego cheese, grated 1 cup asparagus, chopped 1 cup bell peppers, chopped 1 tsp. salt 1/2 tsp. black pepper 10 whole eggs 1 ½ cups whole milk ½ tsp. smoked paprika ¼ cup cilantro, chopped METHOD To get things started, preheat your oven to 350°F. While the oven is heating up, prepare your 9”x13” baking dish by brushing with melted butter, and add the hash browns in an even layer across the bottom of the dish. In a large sauté pan, cook the chorizo over medium-high heat until fully cooked. Drain excess oil from the pan, and let it cool down. While the chorizo is chilling in time out, go ahead and use the same pan to sauté the bell peppers and asparagus. Less dishes is always the way to go! You can now sprinkle the chorizo and veggies in an even layer over the hash browns. Add the manchego and cilantro; just sprinkle them liberally across all the goodies. It will all get nicely mixed in when we add the eggs! Next you will need to whisk the whole eggs in a mixing bowl to get them evenly combined, then add the milk, salt, pepper and paprika and mix thoroughly. Pour the egg mixture slowly over your lovely layers in the pan and allow to soak down between all the pieces. You can give the pan a little jiggle to speed this process along. If some bits are not completely covered, that’s OK, as it will add some color and texture to the top of your egg bake. Bake uncovered for 45 to 50 minutes, or until golden brown and set. You can test it by inserting a knife into the center; if it comes out clean, it will be good to go. Serve immediately alongside all your other favorite brunch treats! Tips and tricks: You can substitute other veggies you have on hand, like spinach, broccoli or onions. This dish can also be prepared the night before; just cover the dish and remove from the refrigerator 20 to 30 minutes before baking. #local #recipes

Ingredients: 12 large eggs 3/4 cup Chipotle Lime mayonnaise (I like Primal Kitchen brand) 1 tbsp. brown mustard 1 tbsp. fresh lime juice salt and freshly ground pepper Garnish: 1 tsp. smokey paprika 4 strips of cooked bacon 1 tbsp. fresh chopped chives Method: • In a medium saucepan over high heat, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover pan with a lid and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle. • Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash yolks with a fork; mix in mayonnaise, mustard and lime juice. Press mixture through a sieve or blend in a food processor to make smooth. Season with salt and pepper. • Using a pastry bag fitted with desired tip (I like to use the plain tip), pipe yolk mixture into egg whites. (You can also fill a plastic Ziploc bag with filling and cut one corner to pipe mixture into egg whites). Cut bacon strips into 1-inch pieces and place one piece of bacon into the filling of each egg. Garnish deviled eggs with chopped chives and smoked paprika. Serve immediately or chill up to two hours covered in plastic wrap. #recipes #local #coeurdalene

Ingredients: ½ cup melted butter 1 medium-size loaf white bread or Brioche ½ cup raisins or dried fruit ¼ cup Irish whiskey 1 cup heavy cream 1 ½ cups whole milk 8 oz. cream cheese 4 eggs ½ cup granulated sugar ½ tsp. cinnamon Method: • First things first, your raisins need to get drunk. Place the raisins in a bowl and add the whiskey to cover them. Let sit at room temperature for at least two hours, but the longer the better. • Preheat your oven to 325°F. While the oven is heating up, use melted butter to coat a 9x13” baking dish. • Cut the bread loaf in 1-inch thick slices, and generously butter both sides. Place bread in the prepared pan by either cutting into cubes, or for a bit of a fancier approach, shingle in the whole slices in a single layer by overlapping the slices. • Place the pan into the oven for 7 to 10 minutes to lightly toast the bread. • While your bread is getting a glorious tan, place the milk, heavy cream and cream cheese into a saucepan. Slowly stir over a medium-low heat until the cream cheese is melted and combined. • In a separate bowl, combine the eggs, sugar and cinnamon. Once the milk mixture is ready, slowly add to egg mixture a little at a time, mixing well before each new addition. • Once the milk and egg mixtures are fully combined, pour two-thirds of the amount into the pan over the toasted bread. Set aside for 15 to 20 minutes to allow the bread to absorb the custard mixture. • Remember those tipsy raisins? Strain out the raisins, being sure to save the whiskey. Sprinkle the raisins over the bread and custard mixture. • Pour remaining custard over the raisins. Place pan into the oven and cook for 1 hour until the custard is puffed up and set. The top should be slightly browned as well. • Remove from the oven and serve immediately. Serving options: Top with fresh whipped cream or use the drunken raisin whiskey to make a delicious caramel sauce! #local #recipes #sandpoint

According to the American Society of Plastic Surgeons (ASPS), the world's largest organization of board-certified plastic surgeons, minimally invasive cosmetic procedures have increased nearly 200 percent since 2000. Data taken from the 2017 National Clearinghouse of Plastic Surgery states that among the 15.7 million minimally invasive cosmetic procedures performed in 2017, the top five were: • Botulinum Toxin Type A (Botox®, Xeomen®, Dysport®, Evolus®) - (7.23 million procedures, up 2 percent from 2016) • Soft Tissue Fillers (2.69 million procedures, up 3 percent from 2016) • Chemical Peel (1.37 million procedures, up 1 percent since 2016) • Laser Hair Removal (1.1 million procedures, down 2 percent from 2016) • Microdermabrasion (740,287 procedures, down 4 percent from 2016) As a board-certified plastic surgeon, this increase in non-surgical treatment interests me. I find joy in getting to know what truly motivates my patients to pursue a consultation, and since 2007, I have seen a shift in both the desire and the demographic of men and women that enter my office. What I have witnessed is an increasing need to stay relevant. It is common knowledge that youth, or at least the appearance of youth, is held in high regard in Western culture. Evidence of this is present in most every form of cultural production (art, fashion, advertising, etc.). One obvious side-effect of this youth-centric value system is that as we age, we become increasingly overlooked or under-valued. It is my opinion that the need to stay relevant, rather than an unhealthy preoccupation with vanity, has driven this increase in cosmetic procedures. Simply stated: The desire to be seen and valued is driving this cosmetic phenomenon. The Baby-Boomer generation is participating in the U.S. workforce at increasingly higher rates than ever before in America’s history. According to the U.S. Bureau of Labor Statistics (BLS), about 40 percent of people ages 55 and older were working or actively looking for work in 2014. The U.S Bureau of Labor and Statistics calls this the Labor Force Participation Rate. It is worth emphasizing that the Baby-Boomer generation is a sizable group—born between 1946 and 1964. Given our advances in education and medicine, this group is living longer than previous generations. With this life increase is the necessity to remain in the workforce to financially support their ever-increasing lifespan. BLS data also shows that many individuals in this labor group are planning to both work and collect social security when eligible. In their article, "Older workers: Labor force trends and career options," by Mitra Toossi and Elka Torpey, it reveals that people ages 65 to 74 and 75 and older are expected to have the fastest increase in the labor force through 2024. This is noteworthy given that the participation rates for most other age demographics are not projected to change much through 2024. I have listened to countless stories from my over-55-year-old patients about being passed over for promotions, being under-employed or simply shut out of a contention for a job for which they were qualified. These stories leave one with suspicions of age-related discrimination. I’ve even heard stories from older patients, often women in their 60s and 70s, not having their health-care concerns addressed adequately—or at all. Not surprisingly, these patients believe it was because of their age and current life station. Given the societal pressures that are facing this large and aging generation, it is not surprising there is a substantial increase in noninvasive modalities being employed to maintain a youthful relevance. The goal of most of my patients is to continue to recognize themselves in the mirror as they age; to continue to be heard when they speak; and to be considered present and relevant—to not be invisible. Information from this article can be found at: Mitra Toossi and Elka Torpey, "Older Workers: Labor force trends and career options," Career Outlook, U.S. Bureau of Labor Statistics, May 2017; and on the American Society of Plastic Surgeons’ website, PlasticSurgery.org. #local #featurestory #healthandbeauty