One World Spokane

One World Cafe, a nonprofit restaurant on East Sprague, serves healthy, organic and locally sourced food and lets customers choose their portions and how much to pay.

Section:Gallery

Wed., March 24, 2010

Volunteer server David Jones dishes up a plate of organic food at One World Spokane on East Sprague Wednesday, March 17, 2010. All meals are served at the counter to control portion size and reduce waste. Patrons are asked to recycle left over food.

Jesse Tinsley The Spokesman-Review
A patron eats in the front window of One World Spokane, a cafe that serves hearty organic food on East Sprague Wednesday, March 17, 2010. The restaurant emphasizes healthy, locally sourced fare with a gourmet twist from chef Virlinda Severance.

Jesse Tinsley The Spokesman-Review
Volunteer server David Jones, left, serves a plate of organic food at One World Spokane on East Sprague Wednesday, Mar. 17, 2010 while head chef Virlinda Sevrance, above right, serves desserts.

Jesse Tinsley The Spokesman-Review
On St. Patrick's Day this year, One World Spokane served corned beef, cabbage cooked with dill, cilantro potatoes and quinoa, a grain that boasts complete protein. The salad is made of local greens and a salad of purple potatoes. Although the cafe also allows patrons to decide what to pay for their meal, it isn't cheap food, enlivened with natural herbs and locally sourced foods.

Jesse Tinsley The Spokesman-Review
Head chef Virlinda Severance sits in the window of One World Spokane, a nonprofit cafe on East Sprague where gourmet organic meets environmentally responsible to create an eatery where patrons decide what to pay for their meal and they gladly feed the hungry.

Jesse Tinsley The Spokesman-Review
Photos of celebrities adorn the walls of One World Spokane, a nonprofit restaurant on East Sprague.

Jesse Tinsley The Spokesman-Review
Volunteer server David Jones, right, serves a plate of organic food at One World Spokane on East Sprague on Wednesday, March 17, 2010.

Jesse Tinsley The Spokesman-Review