Ole World Oils is a Ritzville outfit that produces camelina oil. We can't say we knew a whole lot about the camelina seed—frankly, we still don't know that much about it—but when the producer was pimping its Camelina Gold at Main Market we decided to sample it. And it is good, and we think you should try it to.

While it might look like olive oil, camelina oil is quite a bit different. Its flavor is earthy with hints of Brussels sprout. That probably doesn't sound too appetizing, and a shot out of the bottle might not be the most pleasant thing in the world. The oil is, however, extremely versatile, and the fresh taste lends itself particularly well to dressings. Simply mix it with some mustard and shallots, and possibly some balsamic vinegar, and you have a good healthy dressing going.

"Healthy" is actually an important keyword here: The camelina oil is high in omega-3 fatty acids, which, of course, is good for the heart, and you also get a good dose of vitamin Es.

As the oil has a high smoke point it is a lot better for, say, sauteing than olive oil is.

Pick up a bottle at Main Market of Camelina Gold and try it yourself. We think you'll enjoy it; we're definitely fans.

The official Camelina Gold site has a good dip recipe that we recommend. It's pretty tasty.

J-Walk's closing after today, so make sure you get down there and say good-bye and pick up some great baked goods and coffee. Stella's will open in its location in just five days, with Tony Brown, current chef at Mizuna, at the helm. The menu will have a vegetarian and vegan bend, according to a post made at Spokane Vegan's Facebook group, and we have learned DOMA will still be the coffee of choice.

You've probably already heard Gordon Ramsay will be filming an episode of Hotel Hell in Coeur d'Alene. Not much more to say about that, really…

Speaking of stories in the Spokesman: While we're glad to hear construction of Beignets (in the space next to Madeleine's) is underway, we're still a bit shifty eyed about the "European" adjective being tossed around about the new spot. Can we expect a bunch of Serbian dishes there? Or possibly something with a Faroe Island bend? I mean, really, say something like French-inspired, or even continental, but using European as an adjective makes little sense.

Rant aside, if you want some classic Americana I'm sure Bowl'z Bitez & Spiritz will have you covered. It's opening at 401 W Riverside, and… With a name like that, how can you go wrong?