No more naked tables. That's the slogan at Table Topperz LLC, a Spokane startup company that turns ordinary tables and cornhole boards into works of art using adhesive vinyl wraps.

The Spokane Public Facilities District and United Soccer League Spokane have finalized a 10-year contract that clears the way for professional soccer at the new One Spokane Stadium venue starting next spring.

Entertainment in Spokane has expanded to a varied and diverse range of options for patrons to enjoy in the 13 years since Matt Meyer, 39, joined the Spokane Public Facilities District, says Jessica Deri, facility director and director of sales at the Spok

Jessica Garza says her decade of experience as a police officer continuously informs the way she operates her agrotourism business, Moose Valley Ranch Inc. 'It's the lens through which I view my community and the kind of legacy I want to leave,”

Tony Reed is the longest-standing employee at Spokane-based Spiceology Inc., the fast-growing spice and rub manufacturer. The 34-year-old executive director of culinary innovation uses his formal chef training to help develop new spice blends

Post Falls-based Birdie's Pie Shop is mixing Spokane into its operations this week with the opening of a bakery just north of the Monroe Street Bridge. The grand opening of the new shop, at 712 N. Monroe, is set for Sept. 16, says owner Sharee Moss

Planning is underway for a roughly 100,000-square-foot marine sales and service facility in Liberty Lake. The planned boat shop will occupy a now-vacant 40-acre site at 24901 E. Appleway, next to the eastbound lanes of Interstate-90 about 1 1/2 miles

If a person proposes to sell real property, such as land, housing, or other buildings, the best option is to receive a full cash offer. In this case, whether some or all of the purchase price is financed, the seller still receives all of the value of the

Patsy Clark LLC, the investment group that owns Patsy Clark Mansion, is looking into adding a restaurant to the historic building's carriage house. 'The current concept we are investigating is a small, neighborhood-scale eatery,” says Drew Kleman,