Family from Jordan serves Middle Eastern, Greek cuisine with show

It all started with a family, a set of recipes and a passion for homestyle food. In 1973, the Azar family moved to the United States from Jordan. After living through four wars, the family decided to move to Spokane in search of a better life.

After moving to the states, Najeeb and Najla Azar bought a 7-Eleven convenience store on Empire Avenue and then purchased the café across from the 7-Eleven. That is where they opened the Azar’s Restaurant in 1980, which at the time was the only Greek, Mediterranean and Middle Eastern restaurant in the Spokane area, owner Katy Azar said.

In 1990, Katy Azar, daughter of Najeeb and Najla Azar, opened another location at 2501 N. Monroe St., which is now the only location in Spokane.

“My mom was a great cook and thought it would be a great idea [to open a Mediterranean restaurant],” Azar said. “And it has done well ever since.”

Like the first restaurant, Azar’s Restaurant on Monroe uses the recipes that Azar’s mother brought to the states.

“We have a unique cuisine,” Azar said. “I cook homestyle meals that are healthy and homemade. There are no preservatives and I only use good oils [such as olive oil]. It satisfies a lot of people’s needs.”

The restaurant has a lunch and dinner menu. The lunch menu consists of a buffet option for $9.95, sandwiches and gyros for $7.95, soups for $4.95 and salads for around $10. The gyros are the most popular lunch item.

There are two different options, the gyro tahini which consists of lightly seasoned beef and lamb meat with tomatoes, sesame seed, lemon and garlic. The other option, gyros tsatziki, consists of the beef and lamb meat with tomatoes, lettuce, yogurt, cucumber and garlic sauce.

“I love the gyro with tahini because they use simple and good quality ingredients,” said senior Eric Mahaney.

Like the lunch menu, the dinner menu also includes sandwiches, gyros, soups and salads but adds the dinner combination plates for around $15. These plates consist of a variety of options including gyros, hummus, falafel and babajanuj.

“I love all of the food,” Azar said. “A combination plate along with a Greek salad is great.”

The menu provides vegetarian, vegan and gluten free options, also.

Along with homemade, quality food, Azar’s also provides a belly dancing show on Friday nights from 6:45 to 8:45 p.m. where an experienced dancer comes in and performs live traditional belly dances.

“We decided to do it for a cultural experience,” Azar said. “It’s a dinner and a show and it’s all authentic.”

Elise Van Dam Staff Writer

Contact Elise Van Dam at evandam13@my.whitworth.edu.

Food Review: Ultimate Bagel is just that

There is no doubt that life as a college student is busy, and sometimes it is hard to find time for the most important meal of the day: breakfast. At The Ultimate Bagel on 1217 N. Hamilton Street, a wide variety of options are available which are quick and easy so that breakfast doesn’t have to be skipped.

Twenty years ago, The Ultimate Bagel opened its doors in North Spokane and is now located next to Gonzaga’s campus. After several owners, Christi Chapman and her husband currently own the business and have kept the standards the same: homemade bagels and cream cheese made from good, quality products.

“We have a product that is different,” Chapman said. “We have a lot of control of the product and everything that goes into it, so we make sure that we use good quality ingredients.”

The menu consists of bagels and cream cheese that are made from scratch by Chapman’s husband who makes all the bagels inhouse. Customers can come in and order a bagel with cream cheese for around $4. They also serve breakfast and lunch sandwiches and soup.

“Every day I have a hard time deciding which bagel I want,” Chapman said. “The Snickerdoodle paired with pumpkin cream cheese is great. It’s a combination of sticky and sweet.”

Some  other options include traditional flavors such as blueberry and onion, as well as less common flavors such as sun-dried tomato and jalapeno asiago cheese.

Like the bagels, the cream cheese flavors come in the regular options such as plain and strawberry, and also in different flavors such as pumpkin and honey almond.

“I like the asiago bagel with either herb or sun-dried tomato cream cheese,” customer Susan McDaniel said. “You can’t get it anywhere else. It is just amazing.”

In addition to the bagel and cream cheese options, Ultimate Bagel also serves breakfast sandwiches such as, “Egg”cellent Bagel ($4.95) that consists of any flavor bagel, egg, Tillamook cheddar cheese and Canadian bacon. They also serve lunch sandwiches such as the bagel melt ($4.95) which is an open-faced bagel with melted cheese and a choice of meat.

All of the options on the menu looked amazing and it was hard to pick which kind of bagel to try. The employees were helpful and asked questions such as, “Are you thinking something savory or sweet?” I tried the sun-dried tomato bagel with plain cream cheese. The bagel could have been toasted a little more, but overall it was soft and the spread was creamy. The bagel was filling and kept me full long past lunchtime.

Elise Van Dam Staff Writer

Contact Elise Van Dam at evandam13@my.whitworth.edu.

 

 

Food review: Coeur has extra cozy factor for over-coffee chats

Coffee shops. They are an ideal place to go when you want to study, read a book, chat with friends or have that awkward “define the relationship” talk with your potential significant other. Coeur Coffeehouse has a comfortable atmosphere with delicious coffee where all that can happen.

Mike Garrison opened Coeur Coffeehouse on 701 N. Monroe St. in June 2012 because he likes coffee and wanted to open a business that would encourage community throughout Spokane. Garrison’s goal for the business is to provide a comfortable atmosphere where the baristas are friendly and serve high-quality coffee to their customers, employee Keaton Violet said.

“We wanted to serve coffee to the people of Spokane,” Violet said. “And it is cool to connect to someone over something as simple as coffee.”

Another goal is to support local businesses. The  shop only uses one type of milk — bought locally from Spokane Family Farms — which pasteurizes the non-homogenized milk at lower temperatures.

“While the milk may be more expensive,” Violet said. “It tastes way better and is also good for you.”

Though Coeur Coffeehouse buys milk locally, the shop purchases coffee outside of Spokane through a free trade company called Stumptown Coffee Roasters in Portland, Ore.

Along with local ingredients and homemade syrups, Coeur Coffeehouse uses a device called Chemex, which was created in the 1930s. The Chemex is an hourglass-shaped glass container that brews a measured amount of coffee grounds through a filter placed at the top. It makes what is called pour-over coffee.

“I am passionate about pour-over coffee,” Violet said. “It allows you to taste the differences in the various types of coffee that we provide.”

The menu also consists of lattes, mochas, drip coffees, espressos and a small variety of tea. The Moroccan mint tea is strong, but refreshing.

For me, coffee is one of my go-to drinks that helps me through a busy schedule. While a tall mocha at Coeur Coffeehouse costs $4.35, versus the same size mocha at Starbucks for $3.42, it is worth buying a cup from Coeur because of the local products and free trade option.

The décor of the shop also makes a difference in the experience. The atmosphere is simple, yet cozy — perfect for reading or chatting. The customer service made the visit complete. The baristas were friendly, knowledgeable of their product, and excited about coffee in general.

Elise Van Dam Staff Writer

Contact Elise Van Dam at evandam13@my.whitworth.edu.

Food review: Spokandy turns out treats that get you hooked

Forrest Gump is known for the line, “Life is like a box of chocolates. You never know what you’re gonna get,” but at Spokandy Chocolatier in downtown Spokane (1412 W. 3rd Avenue), customers know they are going to get great, quality chocolate as well as wonderful customer service.

Spokandy opened its doors in 1913. The business, originally opened by Terrence J. Riley, stayed in the family name until 1965. Throughout the years it was sold to various owners until 1991 when Todd Davis, the current owner, took over the shop.

“I love the chocolate industry,” Davis said. “And I wanted to get into business.”

The candy shop currently sells 75 percent of their products wholesale, Davis said. Its wholesale customer base is comprised of airports across the United States, including the Spokane International Airport, and other businesses such as Hudson News and Publishers Clearing House.

Spokandy has been using the same recipes for 100 years and sells a wide variety of chocolates, dinner mints, toffee, sugar free options, assorted chocolate boxes, truffles and chocolate that is molded into different shapes.

Its top selling products are the Murphy, the toffee and the pecan caramel patties. The Murphy is the oldest and number-one-selling product at the candy shop. It consists of a vanilla whipped center that is dipped in milk chocolate and then rolled in toasted coconut.

“I like the novelty of the small candy shop,” Alex Leuchars, customer and Whitworth senior said. “It is good quality candy and you can get different products that you could not find elsewhere, like huckleberry chocolate bars.”

This past week was my first visit to Spokandy. The candy shop had a vintage feel that reminded me of the candy shop from “Willy Wonka and the Chocolate Factory.” The employees were knowledgeable on the products they sold and helped me pick out different chocolates.

The Murphy, a chocolate covered peanut log, and a dark chocolate covered salted caramel were both creamy, sweet, and of good quality. Even though marshmallow is not my favorite, after one bite of the Murphy I was hooked. The mix of the crunchy texture of the outside with the fluffy and light texture of the inside made for a great chocolate. I would recommend Spokandy to anyone who wants to help local businesses and try some great quality chocolate.

Elise Van Dam Staff Writer

evandam13@my.whitworth.edu

Recipe: Cooking up greens in the dorm

This warm and hearty meal of southern greens is made fresh from healthy ingredients. It is easy to cook for all culinary skill levels and can be made using common household and dorm utilities. Freshman Travis Holloway cooked up the dish in the Warren kitchen for his friends while students drifted in and out as the tantalizing aroma of fresh garlic and pepper filled the room.

 

Freshman Travis Holloway made this dish of southern greens in Warren. Hope Barnes | Photographer

What you’ll need:

Cutting knife

Cutting board

Stirring spoon

Large deep boiling pot

Stove

1 shallot

1 onion

3 cloves of garlic

1.5 lbs of collard greens

1.5 lbs of mustard greens

4 pinches of salt

1 teaspoon of slack pepper

2 pinches of cayenne pepper

¼ cup of brown sugar

4 cups of water

2 tablespoons rice vinegar

Optional:  ¼ lb of bacon bits

 

Approximate cost:

$17 for 8 servings.

 

Recipe based on Emeril Lagasse’s recipe for southern braised greens with bacon on “Emeril Live: Emeril’s Blue Plate Special” aired in 2005 on Food Network.

 

Preparation

Remove the root of the shallots on top and bottom. Then, remove the outer layer from the shallot, and mince about a tablespoon and set aside.

Remove the root of the onion from the top and the bottom and mince as well.

Crack apart the garlic cloves by crushing it with the side of the blade, and then peel off the outer skin of the garlic. Get down to the cloves until you reach the glossy white skin and make sure to remove the clear skin that will be found. Mince the remaining buds of garlic.

Rinse and chop the collard greens and mustard greens into small bite-size pieces.

 

Cooking

Set the stove at a medium heat. Once the pot is hot, add the onions, shallot pieces, and a teaspoon of salt to the pot. Stir it up and proceed to add a teaspoon of black pepper, and cayenne pepper. Stir until mixed well. After allowing it to simmer for about eight minutes, or until there is a dense and heavy smell, add a ¼ cup of brown sugar and mix until all of the ingredients are assimilated together evenly.

The minced garlic should be added and stirred until an aroma of light spice drifts out. Add four cups of water and two tablespoons of rice vinegar and stir. Take the collard greens and add handfuls of the collard greens and allow them to soak in the mix by pressing them down into the fluid. As they begin to wilt, you can add more and more at a time. Once all of the collard greens are in the pot, pour the ¼ lb. of bacon bits into it and add mustard greens. Add salt to your liking.

Allow to sit for one hour and 15 minutes without a lid. When the time is up, serve.

Each serving of the dish has 26 grams of protein and 574 percent vitamin C, 874 percent vitamin A and 33 percent iron, based on a 2,000 calorie diet. (Nutrition facts based on original recipe.)

 

Freshman Travis Holloway, a chemical engineering major who whipped up this southern greens dish, talks about his cooking endeavors.

Q: How often do you like to cook or bake? A: If I can, everyday. It’s a release from everyday activity.

Q: What’s your food budget as a working college student? A: Per week, about $40 if I can, and if it’s only a few things, maybe about $20.

Q: What type of foods do you love to cook and/or eat? A: I love Italian and soul food, both for cooking and eating, because everything that is developed is just to taste.

Q: Do you follow the recipes exactly? A: I like going by what the maker of the recipe does, but in the same sense, I like adding what I think tastes best with the recipe.

Q: How long have you been cooking? A: I’ve been cooking since I was about ten. It was more of something that I had freedom doing.

Q: What was your first cooking experience? A: I made french toast and I burnt it horribly. I poured the mix out and I left it in the oven longer than what I was supposed to. I ended up just throwing it away and doing it again.

Q: Do you prefer cooking or baking? A: Cooking more, because I feel there’s more room for creativity.

Juliette Torres Staff Writer

Festival celebrates apples

More than 40 farms and orchards are participating in the Apple Festival at Green Bluff, a yearly festival held by the Green Bluff Grower’s organization to celebrate the yearly apple harvest.

One of the largest venues for the Apple Festival is the Harvest House, a 20-acre orchard on the intersection of Green Bluff Road and Day Mt. Spokane Road.

The Harvest House hosts dozens of vendors who offer everything from kettle corn to face painting. Live music and horse-drawn carriage rides are also included in the harvest fair activities, and of course, no festival would be complete without a corn maze.

“My favorite part about the orchard was the fact that you could pick fresh fruit and eat it right there,” Seth Flanders said, a Whitworth sophomore who visited the Harvest House on a dorm outing. “Oh, and climbing ladders was fun,” Flanders said.

Marilyn Beck has owned the farm with her family since it opened in 1987.

“Our philosophy with our success up here is that we have tried to fill a lot of voids and a lot of needs, and we consider our farm a full package deal,”  Beck said.

While the Harvest House may seem to have it all, it is just one of the 47 places to visit on a tour of the Apple Festival. Each ranch, farm, granary and winery has its own unique flavor. Take for instance Siemers Farm, off the beaten path, but easily recognizable by the four-story castle rising from its corn maze.

Donna Siemers has owned the farm since it opened in 1975, and has participated in the Apple Festival since it started 26 years ago. The farm features a pumpkin patch, food vendors, pedal cars for kids of all ages and the  corn maze with the castle called the Kingdom of Id.

To date, Siemers herself holds the track record on the farm for the fastest lap around the pedal-car track at one minute and ten seconds.

For Siemers, and for the workers at her farm, the work is hard, but rewarding. Brandon Hertz, who has been working for the farm for two and a half years, said he likes it because of all the people he meets.

“People aren’t in too much of a hurry. We see a lot of regulars, and they like to stop and chat for a bit,” Hertz said.

The farm features pumpkin, squash, apples, carrots and corn, along with a multitude of other fresh produce. The pride of Siemers Farm are their honeycrisp apples.

“Green Bluff produces the best quality produce that you can find,” Siemers said. “These apples test 25 to 35 percent higher in natural sugar than apples raised in other areas. You can taste the difference. Go out and have one of those honeycrisp apples, you’ve never tasted anything that good.”

Lucas Thayer Staff Writer

Contact Lucas Thayer at lthayer12@my.whitworth.edu.

Food review: Vegan juice joint serves fresh drinks

Cucumber, romaine, pear, pineapple, spinach, coconut water and agave syrup are not in the average smoothie or juice. But at Method Juice Cafe those ingredients, along with many more, are used to make delicious smoothies and juices.

In early September, Nick Murto and Tyler Lafferty opened Method Juice Cafe on 718 W. Riverside St. in downtown Spokane. Their reasoning behind the café was to show the Spokane community the benefits of healthier food options in comparison to processed and artificial food, manager Amy Robinson said.

Method focuses on two main goals: keep it fresh and keep it natural. All the juices and smoothies are organic, vegan and contain no soy or corn products.

“Our drinks are completely transparent — all organic all the time,” Robinson said.

Every smoothie starts with a base of almond milk, rice milk or coconut water. Then, organic fruits and vegetables are added to the mix. Finally, depending on the smoothie, agave sweetener is added. The menu consists of six juice options and six smoothie options.

“My favorite juice is the Vital,” Robinson said. “I love the taste, the energy and the bio-nutrients it gives me.”

The Vital juice consists of apples, carrots, beets, kale, lemon and ginger.

“I tried the Source smoothie,” Whitworth senior Abigail Pavelko said. “It tasted like a peanut butter and jelly sandwich in my mouth. I also liked the fact that every ingredient was all-natural and fresh.”

Along with the smoothie and juice options, the cafe also sells salad entrees and snacks, such as trail mix. In the next couple of months the store will add individual-sized, organic oatmeal to the menu. For every oatmeal sold, the cafe will donate one to the local food bank.

The Foundation and Source smoothies are blends any smoothie lover would go for.

When I think of smoothies, Jamba Juice is what first comes to mind. I think of smoothies filled with sorbet, frozen fruit and sweet juices. Do not get me wrong, Jamba Juice is great, but at Method Juice Cafe, both smoothies made me feel like the food that was put into my body would actually help keep me healthy.

The drinks tasted creamy and fresh. While dates are not my favorite fruit, I still enjoyed how rich and filling the Foundation smoothie was.

Even though it takes some driving to get there, the tasty options make the 20-minute drive well worth it.

Elise Van Dam Staff Writer

Contact Elise Van Dam at evandam13@my.whitworth.edu.

Garden club celebrates its harvest with festival

Kipos, Whitworth’s garden club, was created after an inspiring speech titled “What Would You Do to Change the World?” had been presented in an international relations course. Over the summer, members of the group spent close to 10 hours a week tending the garden on the corner of Wellen Lane and Hawthorne Road and the club was officially chartered in February 2012.

“The purpose of the club was to promote sustainability and awareness about what good it can do to educate others about it,” said club president, sophomore Dana Le Roy. “It’s basically action-oriented towards getting others to grow their own food.”

The club has recently been harvesting its vegetables and put on a harvest festival for Whitworth students Sept. 23. The gathering of people was presented with freshly made pesto, juice, jam and other goods to enjoy. Some of the crowd favorites were the carrots and raspberry jam. About 40-50 students, both club members and non-members, joined in on the festivities, which included live music from Austen and Ian Case and Cold Mountain Yeti. Guests were encouraged to BYOBAM (Bring Your Own Blanket and Mug) in order to join in on the giant picnic.

Currently, the club’s meetings draw around 10-30 students and the group is hoping to expand membership. When the group first started, Kipos had a very small patch of land. Since, the garden has tripled in size. Plans for expansion include building a community garden for those living off-campus. One of the primary future plans of Kipos is to create an orchard in the Back 40.

Sophomore Joy Attaway went to the first meeting and has returned every week since.

“It’s really been wonderful to see the garden literally grow,” she said.

Sophomore Michelle Youngblom, the club’s vice president, is optimistic that the mission of the group will be successfully passed down to future generations of students. She said she hopes it will thrive long after she and Le Roy have graduated.

Another goal is to functionally house chickens for eggs, goats for milk and cheese, and bees for honey. Youngblom is currently looking into hydroponics, a method of growing plants in a water and nutrient solution without soil, so that food can be grown in the winter as well.

The advisor of Kipos, Matthew Baker, resident director of Ballard, McMillan and Cornerstone, said his focus is encouraging leadership and also helping with problems. Baker grew up on a farm and knows how and when to plant certain foods.

Since the group has been chartered, Kipos has donated 40 pounds of harvested food to a local food bank and hopes even more people will be involved in the future.

Juliette Torres Staff Writer

Contact Juliette Torres at juliettetorres16@my.whitworth.edu.

Vintage parlor serves up sweets

Life can be sweet when you have a big scoop of ice cream on a hot day, and Doyle’s Ice Cream Parlor can provide just that.

Doyle’s Ice Cream Parlor first opened its doors in 1939. Due to the Natatorium Park down the hill from the parlor and the trolley tracks that came down Boone Street, the ice cream parlor became a hot spot for both commuters and amusement park lovers alike.

Since 1939, the culture and layout of Spokane has changed drastically. The land where the Natatorium Park sat is now a mobile home park and the trolley tracks on Boone Street have been overtaken by asphalt and cars, yet Doyle’s Ice Cream Parlor  still stands as a beacon of what it once was, serving its locals with old time favorites.

Twenty-one years ago Jerry Gill became the owner of the ice cream parlor, but it did not come easily.

“I didn’t know one thing about making ice cream,” Gill said. “The recipes and people have helped out a lot.”

For many years he wanted to buy the parlor and bring it back to life after it had been closed from 1986 to 1990, but various circumstances made it a struggle.

“I came here when I was a little kid,” Gill said. “I lived two doors down from the shop and I knew the history, so I wanted to save it.”

Just when it seemed like he would never own the shop, opportunities opened up and it fell into his lap, he said.

Despite former struggles, the homemade ice cream and unique decor kept customers coming back for more. Gill and the employees still make homemade ice cream and waffle cones using original recipes from the beginning to the parlor’s existence.

Besides traditional ice cream flavors, the menu includes banana splits, root beer floats and sundaes. The eclectic decor of the shop makes it stand out from other ice cream venues. Each of the walls are covered with retro memorabilia from old soda advertisements to antique toys,  including race cars and Mickey Mouse dolls.

Keith Kelley is Whitworth University’s director for the center of service learning and community engagement and a West Central resident. He has a passion for building community and telling others about the uniqueness of West Central.

“As a community member, it is so special to experience such a wonderful, living relic of Spokane’s history,” Kelley said. “It’s always a delight to congregate with neighbors and enjoy delicious homemade ice cream on a warm summer evening.”

Doyle’s Ice Cream Parlor has become a local favorite for all ages. People from all over Spokane County come to enjoy a scoop of ice cream. Gill said grandparents come in with their grandchildren and tell them stories about how they used to come into the parlor for a treat when they were little.

Elise Van Dam Staff Writer

Contact Elise Van Dam at evandam13@my.whitworth.edu

Now open: McClain’s Pizzeria

All it takes is dough, tomato sauce and cheese to make a basic pizza; but the cooks add so much more at McClain’s Pizzeria. Matt and Mi-Mi Heilman opened McClain’s Pizzeria (10208 N. Division St.) on Sept. 4.

Matt and Mi-Mi worked for Subway Sandwich Shop for a combined total of 39 years before they opened their own business. The idea to start a pizzeria came from Matt’s experience working at his friend’s family pizzeria. His friend used the recipes to start McClain’s Pizzeria in Hailey, Idaho. The Heilmans bought some of the recipes from the original McClain’s pizzeria to start their own. They are not currently a franchise, but are working on it.

The founding principle of McClain’s Pizzeria is based on a simple equation: good customer service combined with good products results in a good business.

“We know that our product is different from other pizzerias in Spokane,” Mi-Mi said. “It is simple but different.”

The Heilmans believe that their product is different because they make their dough fresh every day and add a secret ingredient to make it stand out from other restaurants.

The Heilmans also make their own sauce, use an Italian cheese that is new to the United States and only buy high-quality produce as ingredients for their recipes.

“The pizza was good,” customer Meaghan McCluskey said. “The sauce was tasty and had just the right amount of spice. Also, the gluten-free crust had a good taste; it did not taste like cardboard.”

The menu consists of pizza, sandwiches, calzones, salads, spaghetti and wings. Customers can build their own pizzas by choosing different meat, vegetable and cheese toppings. Or they can choose a specific type of pizza, such as the McClain’s Combo that includes Canadian bacon, pepperoni, sausage, mushrooms, black olives and red onions. The menu also includes vegetarian options such as a veggie sandwich, a veggie combo pizza, a build-your-own calzone or salads.

The Heilmans are hoping to add single pizza slices to their menu starting in the upcoming weeks in an effort to attract more college students.

“We just want it to be a fun atmosphere where you can watch your food being made,” Mi-Mi said.

Elise Van Dam Staff Writer

Now open: Revive Coffee shop

Whitworth sociology professor Jason Wollschleger and his wife Tonya opened up a coffee shop this summer that serves fresh baked goods and sandwiches. The Wollschlegers became the new owners of Revive Coffee (6704 N. Nevada St. Suite 1) on June 1.

“I was always on the hunt for a little coffee shop,” Tonya said. “Our realtor found one, but we didn’t love it.”

Tonya had imagined a cafe, so the beginning space she had to work with was a let-down at first. She was not pleased with the aesthetics of the shop and knew there was work to be done. She wanted the decor to be more home-like with a naturalistic setting utilizing wood, stone and textiles. Jason spent hours changing the paint color after work, and created an entirely new feel for the place. By June it was transformed into Revive Coffee.

The owners are environmentally conscious. They use recycled products and are completely paperless, as they only use electronic receipts. They also use organic ingredients that are bought locally so they can give back to their community.

“We create the flavors ourselves, so what’s cool about our drinks is that we actually use real ingredients like pumpkin in our pumpkin chai while other places only use spices,” Tonya said.

Additions to come in the near future will include a bar where students will be able to come and plug in electronics as they study.

Currently displayed in Revive is roller derby portraiture by Pullman artist Henry Stinson. Jason and Tonya have an interest in the sport because their two daughters are roller derby girls who play on a local team, the Lilac City Pixies. The paintings cover an entire wall of the shop. Currently being featured is a Dita Von Death, an all-chocolate muffin named after a local derby girl from the Lilac City Roller Girls, the Spokane women’s team.

Whitworth senior Katie Traylor is Jason’s research assistant and started visiting Revive Coffee frequently, eventually started volunteering and was offered a job and currently bakes in the evenings for Revive.

“It’s a great place to work. Tonya is driven and creates a comfortable environment; it’s an inviting place where people are welcomed, and cared about,” Traylor said. “That’s why we have so many regulars, because we care for our customers.”

Jason said that on Tuesdays and Thursdays, there’s a good chance his students could have their professor be their barista. Students at Whitworth will receive a 15 percent discount.

 

Juliette Torres Staff Writer

Contact Juliette Torres at juliettetorres16@my.whitworth.edu