Spokane Coeur d'Alene Living #188 July 2021

july 2021/issue 188

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FEATURES

recipe 1 rosauer + On the cover 1 Kacey Rosauer’s 3 mouth-watering teri-

188

steak sandwiches are the best thing to grill to have your neighbors wondering what you’re having for dinner. Our entire issue is packed with food content, so don’t read on an empty stomach.

Photographer: Kacey Rosauer

THE FOOD ISSUE

0 Running a business is a daunting task, so it’s even 5 more impressive when businesses are still around 3 twenty plus years later. For some, working with family family and legacy businesses

honey housewife

is the natural solution. We profiled some of our partners who are doing just that.

Capturing your family’s special moments with sparkle doesn’t have to be overly complicated.

Megan VanStone is the woman behind Honey Housewife, and she’s on a mission to bring magic to the every day.

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JULY 2021 / BOZZIMEDIA.com

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CONTENTS ( W H AT ’ S I N S I D E )

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115

EDITOR LETTER

LOCAL CUISINE

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Teri-steak Sandwiches For the Love of Coffee Ribbon Cuttings Dining Guide

Spokane Quaranteam Lilacs & Lemons Maker Made Spokane Rising

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FIRST LOOK

CLARKSVILLE Battle of the Bards

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THE SCENE Community Builders Lilac Lit Art & Words Equity This is Dirt Why We Eat Here Datebook

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CATALYST Family and Legacy Businesses No-Li and MLK Jr. Family Outreach Center

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NEST Think on your Feet House Feature Lake House Flooring Honey Housewife

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stay connected

HEALTH BEAT Elevate your Natural Beauty LINC Stay Active 8

BOZZIMEDIA.com / JULY 2021

BozziMedia.com // @spokanecdaliving

CONTACT US Spokane Coeur d’Alene Living magazine is published twelve times a year. If you have any questions or comments regarding the magazine, please call us at (509) 533-5350; we want to hear from you. Visit our Web site for an expanded listing of services: bozzimedia.com.

Letters to the Editor: We are always looking for comments about our recent articles.

Your opinions and ideas are important to us; however, we reserve the right to edit your comments for style and grammar. Please send your letters to the editor to the address at the bottom of the page or to Meganr@bozzimedia. com.

Why-We-Live-Here photos: We publish photos that depict the Inland Northwest and why we live here. We invite photographers to submit a favorite to Kristi@spokanecda.com.

Story submissions: We’re always looking for new stories. If you have an idea for one, please let us know by submitting your idea to the editor: Meganr@bozzimedia.com.

Datebook: Please submit information to Ann@

spokanecda.com at least three months prior to the event. Fundraisers, gallery shows, plays, concerts, where to go and what to do and see are welcome.

Dining Guide: This guide is an overview of fine and casual restaurants for residents and visitors to the region. For more information about the Dining Guide, email Meganr@bozzimedia.com.

BUZZ: If you have tips on what’s abuzz in the region, contact the editor at Meganr@ bozzimedia.com.

Advertising: Reach out to the consumer in the

Inland Northwest and get the word out about your business or products. Take advantage of our vast readership of educated, upper income homeowners and advertise with Spokane Coeur d’Alene Living magazine For more information, call (509) 533-5350.

Subscriptions: We would love to earn your

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purchase back issues, reprints or to inquire about distribution areas, please contact the magazine at: Spokane Coeur d’Alene Living, 157 S. Howard, Suite #603, Spokane, WA 99201, (509) 533-5350.

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Editor-in-chief Megan Rowe | meganr@bozzimedia.com

Creative director/lead graphics Kristi Soto | kristi@spokanecda.com

Editorial Copy Editor | Carolyn Saccomanno Datebook Editor | Ann Foreyt

Contributors Mark Anderson, Darin Burt, Doug Clark, Ann Foreyt, Malisea “Lisa” Gardner, Anthony Gill, Jonathan Glover, Kailee Haong, Sarah Hauge, Adriana Janovich, Amber Jensen, Tanya Madden, Kim Mehaffey, Audrey Overstreet, Megan Perkins, Kacey Rosauer, Judith Spitzer, Kate Vanskike

Photographers Miranda Cheney, Jonathan Glover, LINC Foods, James & Kathy Mangis, Kim Mehaffey, James O’Coyne, Kacey Rosauer, Rob Miller, Crystal Toreson-Kern, Kate Vanskike

Owner Jordan Bozzi | jordan@bozzimedia.com

advisory Publisher Stephanie Regalado | stephanie@spokanecda.com

Office & finance manager Karen Case | KarenC@bozzimedia.com

Account executives Kellie Rae | kellie@bozzimedia.com

Mitch Wright | mitch@bozzimedia.com

Alexandra Parsley | alex@bozzimedia.com

Venues 180 Bar & Bistro Glass Half Events The Historic Flight Foundation The Hidden Ballroom kellie@bozzimedia.com

In Memoriam Co-Founders Vincent Bozzi Emily Guevarra Bozzi

BEST OF THE INLAND NW SINCE 1999 Spokane Coeur d’Alene Living magazine is published twelve times per year by Northwest Best Direct, Inc., dba Bozzi Media, 157 S. Howard, Suite #603, Spokane, WA 99201 (509) 533-5350, fax (509) 535-3542. Contents Copyrighted© 2020 Northwest Best Direct, Inc., all rights reserved. Subscription $24.95 for one year. For article reprints of 50 or more, call ahead to order. See “Contact Us” for more details.

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EDITOR LETTER

Mulberry Season Dear readers, I live in a split-level close to Manito Park and consider myself quite lucky; it’s exactly the right space for my boys and me. When you’re the editor of a magazine that regularly publishes gorgeous house features like the one on Bonnie and Derek Ryan’s home in this issue, the toothpaste trails in the sink tend to stand out a little more. But, once I’ve thoroughly lectured myself about comparing myself to others while scrubbing said sink, I remember all the little things I actually love about our space.

There are things I couldn’t drag to a new home if I tried, and one of those things is our mulberry tree. I am a fruit woman, but before we moved into this house, I had never even tried a mulberry. My entire reference point for mulberries was that “Here we go ’round the mulberry bush” nursery rhyme. In fact, that song gave me the mistaken impression that mulberries grew on bushes, so I was entirely unprepared when I identified two summers ago that there were mulberries on my tree.

I am writing this from one of those inexplicably hot days in late June, and the mulberries have arrived once more, falling faster than we can keep up with. We’re eating them as many ways as we can think to, with plans for a pie this weekend. When something special happens, you have the make the most of it, and our mulberries are something special.

But, like anything that comes only once a year, they make for an interesting reference point for where we were the last time they were ready for us to pick. This time last year, we weren’t leaving our house at all, except to take walks around Manito. But we had a few different people who would visit us on our back porch. The mulberry tree’s branches hang over the porch, so mulberries will bonk you on the head if you sit there long enough.

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And I remember one day specifically when my best friend Lindsey—and to the boys, Aunt Lindsey—came over and my youngest, Joe was being silly. I’m not even sure how it started, but we ended up in an all-out mulberry war with purple-stained everything. And it was one of those good days during the pandemic when the world didn’t feel quite as small, and I remembered we could laugh.

Today I was able to get my work done because Aunt Lindsey took them to the library, Polka Dot Pottery in River Park Square, and of course ended things with bottomless root beer floats at Red Robin. For my boys, essentially a perfect day. All of these things would have been inconceivable a year ago; now they just truck through town wearing their little masks like pros.

This is our annual food issue— and food was a lot different a year ago, too. The fates of our amazing restaurants, the conditions for our hardworking farmers, grocery workers, food delivery workers. Every level was tested.

So, this has always been the food issue, but this time, we decided to go a little over the top. You can find regular features in our cuisine section—a Kacey Rosauer recipe that you can also see on our cover, Kate Vanskike’s coffee column, ribbon cuttings, and a dining guide—but you’re also going to be met with food content in just about every other section, too. Whether it be Rick Clark and Spokane Quaranteam, tips from Honey Housewife, a closer look at Fresh Soul, or the merits of foragables, there is a lot to digest.

We hope you enjoy this feast of words,

JULY 2021 / BOZZIMEDIA.com

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BOZZIMEDIA.com / JULY 2021

SPOKANE QUARANTEAM

partners with food trucks to feed teens

by Nina Culver

T

he community force that is Quaranteam started simply enough. Founder Rick Clark wanted to raise enough money to buy twenty pizzas for the homeless women at Hope House. What he ended up doing is founding an organization that has since collected and distributed hundreds of thousands of dollars, supporting local restaurants and other businesses while also helping those in need.

firstLOOK 20

LILACS & LEMONS

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MAKER MADE

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SPOKANE RISING

FIRST LOOK/spokane quaranteam

Rick Clark’s most recent effort was to raise money for the Food Trucks Feed Our Future program, working with the Greater Spokane Food Truck Association.

Spokane Quaranteam was able to raise $72,000 in twelve days.

Clark is best known as the founder of Giving Backpacks, which distributes backpacks full of socks, toiletries and other essential items to the homeless. When the pandemic hit last March, however, everything changed.

“I wasn’t able to go out and do any outreach,” Clark says. “I was sitting at home.”

His wife advised him to put his online followers to good use and Clark did a fifteen-minute live Facebook video, asking for donations so he could buy pizzas. He was hoping to raise two hundred dollars but knew that many people were facing an uncertain economic future because of the pandemic. He wasn’t sure he could make that goal, but he was wrong.

“We raised six hundred dollars in those fifteen minutes,” he says.

The next night, he did it again, raising one thousand dollars. He went back online for fifteen minutes beginning at 5 p.m. every night for weeks, calling it “Live at Five with Rick.”

In the end, he would raise $300,000 over 112 days. He used the money to purchase fullpriced meals from 176 local restaurants and the meals were donated to those in need. Clark says he enjoyed being able to help local businesses and people at the same time.

Since then, Quaranteam has branched out. Sometimes people donate cars to give away.

Group members, which number over 31,000, vote on locations to visit on road trips, where group members all go on the same day and spend money at local businesses. The road trips are still ongoing, with upcoming trips planned for Deer Park on July 10 and Rockford later in the summer.

“We just do all sorts of things,” he says. “It’s been one thing after another. It’s unlike any page I’ve been a part of. It’s just a bunch of people who want to help.”

Clark’s most recent effort was to raise money for the Food Trucks Feed Our Future program. Clark said his friend, Tony Epefanio, heads up the Greater Spokane Food Truck Association and for years has wanted to help feed poor children, many of them homeless.

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“We knew that number was about 3,000 and that would be hard to do,” he says.

“These are children living in their cars with their family.”

Feeding hungry children is important to Clark. He grew up in poverty and stayed there for much of his adult life. He was used to visiting food banks and clothing banks with his mother and two siblings. Some of his toughest childhood memories are of being hungry and wondering where his next meal would come from, Clark says.

This year Clark decided that he would try to raise enough money to buy a punch card for 100 children. The cards allow the recipient to get one free meal every weekday for six weeks at any of the local food trucks. The price for 100 of those cards is $33,500, so Clark put out the word on Facebook.

The donations, ranging in size from eighty-eight cents to ten thousand dollars, came flooding in. “We raised $72,000 in twelve days,” Clark said. “Every day I was just crying. There’s just so much great humanity that has come from that group.”

He presented the check, enough to pay for summer meals for 220 children, to Epefanio on June 11. He’s pleased that his followers rallied to help a program that will quietly feed some of the poorest children in the area.

The food truck punch card recipients were identified by their school counselors as needing assistance. The kids were told how to look up the locations of food trucks every day and the Spokane Transit Authority is giving all students in the area a free summer bus pass, so the punch card holders can go to whatever food truck they want, Clark said. “It’s very dignified,” he says. “It’s not a food bank.”

Clark downplays his role in the success of Quaranteam and points to the community as the real heroes. “I’m just the guy who raises money and raises awareness,” he says.

“Without the community, I wouldn’t even have been able to raise enough money to buy those pizzas.”

Clark said he’s not sure what project Quaranteam will tackle next. “My job is to juggle all these ideas and see who needs the most help,” he says.

JULY 2021 / BOZZIMEDIA.com

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FIRST LOOK/lilacs & lemons {bad}

{good}

{good out of bad}

lilacslemons

created by Vince Bozzi

by Audrey Overstreet LEMONS to the Idaho lawmakers advancing bill HB 377 to prohibit schools from teaching critical race theory. I would argue that allowing students to explore how our nation’s history of inequality and racism impacts American society today is not “brainwashing.” Rather, by hiding uncomfortable historic events and failing to connect them to current systems, we are dooming our kids to repeat our nation’s mistakes.

LILACS to First Friday Queer Art Walk co-organizer Andrew Whitver and others who helped unfurl a massive, 130-foot rainbow flag under the Riverfront Park Pavilion to celebrate Spokane’s LGBTQ+ community during Gay Pride month in June. The spectacle of our queer community and supportive allies carrying a gigantic banner in celebration of love was a joyous sight—and a sign of an increasingly inclusive Spokane. To spread the love further, Whitver and his husband Kevin Brannaman reached out to Central Washington University in Ellensburg after hearing that the campus’ Pride flag had been stolen and set on fire. The perpetrator even posted his crime on social media to fan the hate. Whitver and Brannaman sprang into action, packing 130-feet of folded and glorious rainbow colors into a car to make the three-hour drive to bring some healing and visibility to our Central Washington neighbors.

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LEMONS to the guy who flew the Confederate flag from a crane that could be seen by thousands who drove along I-90 in Spokane Valley on Memorial Day weekend. To flaunt a symbol of oppression and treason on the holiday meant to honor heroes who died fighting for our liberty was particularly disheartening. Add some raspberries to that lemon.

school Emerge CDA managed to rebuild and reopen in May. Spokane Civic Theater will resume offering Children’s Academy classes and drama camps all this summer by moving them outdoors. The list goes on, and the efforts by the artists and staff among our creative sector can never fully be quantified or compensated.

LILACS to all local nonprofit arts organizations that dove into the digital realm during shutdowns to provide fans with vibrant versions of live performances.

The Spokane Symphony’s virtual concert series this spring was a groundbreaking innovation, combining filmed live performances by professional musicians with in-depth interviews of local experts to create a movie-like experience for viewers watching from home computers. The small but mighty Stage Left Theater was also on the forefront, first airing online stage productions way back in August 2019, and continuing with virtual shows throughout the pandemic, including one coming up on July 3 and 4 called “Words That Changed the World,” featuring speeches throughout history. Last fall, Spokane’s Lucky You Lounge launched a series of virtual concerts with local bands, along with additional guests who brought even more diversity and relevance to the online experiences.

LEMONS to the federal bureaucracy for not providing relief funds in a timely manner to these same local theaters, clubs, and other venues qualifying for aid. While the funds under the federal Shuttered Venue grant are appreciated, the delayed release is endangering our local entertainment industry. From the 12,000-seat Spokane Veterans Memorial Arena to smaller venues such as the Spokane Comedy Club, arts businesses face closure if the federal government doesn’t deliver on the promised relief soon.

LILACS to all local clubs, galleries, spoken word projects, and dance studios forced to find new avenues to bring vital entertainment and comfort to their communities through the arts. There are so many examples, such as when Coeur d’Alene-based Inland Northwest Opera offered “Opera Grams” to allow patrons to book drive-by performances of their favorite pieces. Fighting through COVID-19 and then a fire, gallery and art

LILACS to Spokane arts nonprofit Terrain for helping local creatives chart a sustainable path during the pandemic.

The community builder has provided professional development courses for arts-based entrepreneurs through its creative enterprise program. Backed by grants, Terrain’s classes include one-on-one coaching and tech support designed to teach artists how to turn their creative dreams into economically viable, living-wage businesses.

Audrey Overstreet is a serial volunteer and a freelance arts writer for the Spokesman-Review.

FIRST LOOK/maker made

makermade

by Jonathan Glover

Becoming

THE GREATEST DRUMMER OF ALL TIME,

one livestream, lesson, and gospel concert at a time

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When you have ears like Quindrey Davis-Murphy, everything sounds like percussion.

The constant yet irregular thump of a toddler’s feet making contact with the wood floor?

Could be a 5/4 time signature. The plasticky clank of your brother’s thumbs crashing into colorful buttons on an Xbox controller? Definitely up tempo. Or how about an everyday cheese grater sitting on a shelf next to where you’ve recorded several studio-quality albums?

That, too—as integral to music as a snare. In the right hands, of course.

“Oh this?” Quindrey says, picking up the uten-...er...instrument. “Here, listen.” He holds it with his left hand, and his right, grips what can only be described as a mini pitchfork. He strums up and down. You look away, you close your eyes, you imagine. He has a point—on any other day, pre- or post-COVID, you could be seated in front of your favorite bluegrass band, the man in the back strumming along on a washboard.

But today, you’re in a twenty-six-year-old’s shack-turned-recording studio. His three-yearold son Cairo is banging away on a plastic set—“I’m good too,” he says confidently—and his father is pounding on the real thing. Not so much hitting but striking. His wrists flick, his feet kick, and the result is something you can’t quite explain. It’s gospel. It’s R&B. It’s hip hop, too.

It makes you move, and it makes you think—my, what a gift live music is. Even the kind with one instrument.

“My hero, Tony Williams, he stares at me while I practice,” Quindrey says, pointing to the large poster near his head, as the ringing inside your ears dissipates. “He says young drummers should play jazz to understand how to play the drums… I play everything. I’m not in a box. I approach every genre.”

Not a truer phrase was ever spoken in a room fuller with drums than oxygen. Since he

“My hero, Tony Williams, he stares at me while I practice,” Quindrey says, pointing to the large poster near his head, as the ringing inside your ears dissipates. “He says young drummers should play jazz to understand how to play the drums…

I play everything. I’m not in a box. I approach every genre.”

was five, drumming is pretty much all Quindrey knew or cared to know. His mother Erica Davis likes to tell the story of when she took a young Quindrey to Disneyland. Rather than run in screaming and full of anticipation at the rides, the characters and food, he stood at the entrance. A band was playing, and Quindrey simply couldn’t accept being an audience member that day.

“He wanted to play so bad,” Erica says. “It’s like he couldn’t stand and watch, he had to play. And they let him play.”

Or the time even earlier, around the mid 1990s, when Erica was living in Seattle and very much still pregnant. She went to a concert, and like in Disneyland years down the line, Quindrey focused on one thing: the music.

Before long, he started kicking. He rolled around. He was active.

And all of it, to the beat of the gospel music happening around her.

“I had to go outside the concert and settle him down,” Erica says. “He was like a jumping bean.”

Years later, after growing up in the Seattle area, Quindrey returned to his mother’s hometown of Spokane and started to carve out a niche for himself. What started as an obsession playing drums at church blossomed into full on preoccupying passion.

Since middle school, Quindrey has played in high school bands, for more churches, with jazz groups, alongside country musicians, with teen pop stars and everything in-between. When not playing, he’s teaching—at Bartell Music Academy, and at home, in his garage and dining room.

While the pandemic has flattened nearly every expression, enthusiasm, and means of production, the live music industry may have been hit hardest. Tough timing, too, since Quindrey had recently returned to school at Eastern Washington University. But no matter—passion doesn’t care for inconvenience.

Soon after COVID-19 forced us all inside and shut the economy off, Quindrey turned the microphones and web cameras on. He began teaching lessons remotely over Zoom, FaceTime—you name it—and streaming living-room concerts over Twitch or

YouTube. His students—as young as a kindergartener, as old as eighty—stuck with him, showing up to lessons and learning to play and hear like him.

“If you can count to four,” Quindrey says, “I can teach you how to drum. The most important thing—it’s about having fun.”

A stark contrast, some might say, to the stereotypical idea of a music teacher—the frustrated, overworked snob with a doctorate degree and too much debt.

Or more infamously, a chair-throwing psychopath who’s unbothered by smacking a student’s face to “his tempo,” as portrayed by J.K Simmons in “Whiplash” – a movie Quindrey saw multiple times in the theater because even drummers love (some) movies.

It’s also nothing like Quindrey’s college music professor and mentor, Michael Waldrop at EWU. Quindrey says he helped him become more analytical—to better understand structure, pacing and organization.

The lessons stuck. He thrived. He learned. He grew. After finishing his degree, what’s next for Quindrey is unknown, though it’s certain to include at least a couple things: drumming and teaching.

In the short term, it could be playing at South Perry’s farmer’s market. Or recording more music, like the albums and singles he’s already released on Spotify. Or teaching more lessons, including to his son.

In the long term? Anyone’s guess. Maybe becoming a full-time professor. But when your goal is to become as good if not better than the legends plastered on shed walls, folks tend to listen. They might even lend an ear. But careful—listen too much and you might start to hear percussion everywhere, even in the clacking of a keyboard.

“I hope to be one the greatest drummers in the world,” Quindrey says assuredly. “It’s a long shot, but I’m going to keep going.”

JULY 2021 / BOZZIMEDIA.com

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FIRST LOOK/spokane rising

spokanerising

by Anthony Gill

Redlining map of Spokane City in 1929.

Housing is expensive.

Our zoning code makes it worse.

For the past year or so, I’ve been looking for a condo in Spokane.

My goals and budget are not ridiculous—I’ve been looking for a two-bedroom with good natural light and relatively up-to-date features close to downtown. But like many who are looking for homes, I’ve encountered a red-hot market with ultra-low inventory and many homes being sold for tens of thousands of dollars over the asking price. At several points in my search, there wasn’t a single condo or townhome on the market in Spokane County.

Some of this relates to pent-up demand as a result of pandemic-related shutdowns that required people to delay moves, job transitions, and major life changes. But the reality is that the way we plan our city dramatically exacerbates our housing affordability and availability crisis.

First, townhomes, condos, and apartments are only allowed across about twenty percent of our city—usually along arterial streets, near downtown, and on the fringe. These types of units are quite popular among young people, empty-nesters, and those who would rather not

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Anthony Gill is an economic development professional, graduate student, and founder of Spokane Rising, an urbanist blog focused on ways to make our city a better place to live.

have to worry about maintenance. And they’re typically more affordable than single-family homes because they divide the cost of land across multiple units instead of just one. But the way our city is zoned artificially decreases the types of places where these popular units can be constructed.

Even in many neighborhoods zoned for one unit per lot, the modest structures commonly built in the 1940s and 1950s across much of Spokane are no longer allowed. Wonky land use requirements for setbacks, lot coverage, floor area ratio, off-street parking, height limits, and structure spacing make yesterday’s affordable homes impossible to build today. In other words, today’s single-family homes aren’t just larger because of changing preferences. They’re larger because the city often requires them to be. And across seventy percent of the city’s land area, this is the only housing type which is allowed. Duplexes and triplexes are banned. In-law apartments are heavily restricted, with arbitrary requirements for off-street parking and owner occupancy of the primary unit. And don’t even think about building a set of townhomes.

This exclusionary zoning has its roots in “redlining” (the systematic denial of credit along racial lines) and racially-restrictive covenants (which banned Black residents from living in certain areas). Single-family zoning was first implemented in the 1910s in Berkeley, California to “protect” white homeowners’ property values. While explicit racial discrimination is now against the law, it persists in practice. Research has found that single-family zoning indeed benefits wealthier, whiter residents at the expense of lowerincome, more diverse residents.

It’s long past time to ask whether land use practices like single-family zoning are still serving us in Spokane, or whether they’re making our housing affordability and equity situation even worse. Everyone deserves to find affordable space to live, and they deserve more choice in doing so. A conversation about the future of single-family zoning could help us create more townhomes, condos, apartments, duplexes, and yes, even modest single-family homes—for everyone.

JULY 2021 / BOZZIMEDIA.com

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This Feels Like a Reunion Mr. Brown ministers to youth through Fresh Soul, SERA

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photo by Shybeast, LLC

the SCENE

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LILAC LIT

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ART & WORDS

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EQUITY

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THIS IS DIRT

027

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WHY WE EAT HERE

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DATEBOOK

communitybuilder

I

by Megan Rowe

’m blessed, highly favored.”

That is how Michael Brown, Fresh Soul owner and founder of the nonprofit Spokane Eastside Reunion Association (SERA), answers when someone asks how he is. Most people refer to him as Mr. Brown; in fact, he wears a dark brown bucket cap that has “Mr. Brown” monogrammed in white letters. But the woman who gave him the hat—she calls him dad. Michaela Brown, a Gonzaga University grad currently making her way through her Masters, is the president of SERA and Mr. Brown’s youngest of three.

On the surface, Fresh Soul (3029 E. Fifth Ave.) appears to be a delicious soul food restaurant, which it is. But it’s also a teen job training program and a structured place for youth to learn discipline and life skills. And Fresh Soul, in turn, helps fund SERA—a ministry that has an afterschool tutoring program and hosts an eight-week summer basketball camp for underprivileged youth.

It’s about God. It’s about uplifting a people and a neighborhood. It’s about providing opportunities.

Mr. Brown wants the East Central Neighborhood to be a place that residents can take pride in. It’s easy enough to rattle off other rejuvenation projects: South Perry. Kendall Yards. Monroe District. Garland District. On and on.

“We’ve been the forgotten neighborhood, and

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we’re trying to change that with Fresh Soul,” Mr. Brown says. “When people come together, that’s the beginning. When people stay together, that’s progress, but when people can work together, that’s success.”

From the beginning, Mr. Brown has been one of the key players of the 5th Avenue Initiative—a community-driven effort to work with the city to revitalize 5th Avenue. The 5th Avenue resolution was adopted by the city council on March 29; a strong indication of Mr. Brown’s involvement stares up at you on the opening page of the 5th Avenue Community Strategy—a picture of Fresh Soul’s mural, which was completed by local artist Ellen Picken.

Mr. Brown grew up in the East Central Neighborhood, a middle child in a family of fifteen. Diane Fletcher, Mr. Brown’s younger sister, says her brother was caring and considerate, and she remembers he took her along on his date so that she would have a ride to the school dance. He was her role model and offered her stability and protection. She remembers growing up in the area fondly, especially time spent at the Eastside Youth Center.

“It was like a mecca or a gathering place for the youth in the area,” Diane says. “It was a lowincome area, it was mostly minority, and we had the Eastside Youth Center, and that was all of our home away from home.”

They were growing up during a time of great upheaval for their neighborhood specifically.

photo by Shybeast, LLC

JULY 2021 / BOZZIMEDIA.com

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photo by Shybeast, LLC

Mr. Brown graduated high school in ’78; the construction of the freeway—which divided the neighborhood—came in the late ’50s and the ’60s.

“They knew what they were doing when they did that,” Mr. Brown says. “You come into a Black community and you put a freeway right through it? It separated us. Spokane has always been a place…how do I put this? We knew our place being Black, and you pretty much stayed in your lane.”

When Mr. Brown graduated high school, he left Spokane, like many of his peers—in his case, to play basketball at Alabama. Unlike most of his peers, he came back. He hurt his leg playing basketball and transferred to Walla Walla Community College. From there, he went to Spokane Community College, and then transferred to Eastern Washington University. He left school when his mom had a stroke and began working at his family’s restaurant, Sam’s Barbecue Pit, where he learned many of the recipes used at Fresh Soul. From there, Mr. Brown went into highway construction and then insurance.

And then, in 2010, Mr. Brown’s brother and cousin decided to host a family reunion—a reunion for all the people who used to live in the East Central Neighborhood.

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“It was a beautiful thing to see people you hadn’t seen in ten, fifteen years,” Mr. Brown says. “It ended up turning out really good, but it was only going to be a one-time thing, and I said, ‘Nah, let’s keep

this thing going.’”

To this day, the reunion happens on the second Saturday in August, but Mr. Brown wanted to do more. Michaela says that for the first reunion, she didn’t really understand what her dad was doing, and she didn’t attend. But then, she was in a history class at Gonzaga, and she started learning about the history of the

neighborhood.

“Then it clicked: this is super powerful,” Micheala says. “Y’all are bringing folks back together in a reunion when so many structural things split you up. Then he’s like, ‘Yeah, we’re going do it again.’ And he added, ‘I also wonder what else we could do together—something for us, by us.’”

Michaela says that her father is always coming to her with seemingly impossible ideas—but then he makes them happen, one by one, so she doesn’t doubt him anymore. She says he doesn’t worry about how difficult something might seem because it’s God doing it—not him. So, when he told his daughter he thought there should be something more, he got to work.

He formed the Spokane Eastside Reunion Association, but receiving his nonprofit status took two more years of applying before he received the letter in September 2012. Mr. Brown was persistent.

His vision started with an afterschool tutoring center for kids in the area—Michaela, who was in college at the time, was one of the first tutors.

Then, he formed a youth basketball camp.

The camp started as eight kids that first summer—this year’s enrollment is 115.

Basketball obviously holds a special place for Mr. Brown; “when I was coming up, I lived and breathed basketball. I played basketball until the sun went down…” but he also thinks it’s important to note that the basketball camp is not about basketball.

“Our main focus should not be on basketball,” Mr. Brown says. “This country wasn’t built on Black people playing basketball, it was built on picking cotton.

But basketball is where a lot of our youth find their identity. If I can get them into the program, if that’s a draw, so be it. Once

they’re there, it’s more than just basketball, it’s teaching them life skills, just like we’re doing with the kids in the job training program.”

Fresh Soul and its job training program, which opened in 2018, was another one of those ideas Mr. Brown brought into fruition. The program lasts sixteen weeks, four of which are in a classroom offsite. The kids learn about finances, interpersonal skills, discipline. They run mock interviews, learn about food safety and customer service. Once they leave the classroom, they work in Fresh Soul for twelve weeks. For Mr. Brown, it’s all about creating opportunity.

Tracy Everano, Fresh Soul’s lead server who trains the teenagers coming through the program, would be the first one to tell you. Mr. Brown took a chance on her.

“He gave me an opportunity and did not judge me when it seemed like the whole world was judging me,” Tracy says. “Had he not given me an opportunity, I don’t know.”

Kaylee Estrada went into the program at the request of her grandma, who had heard about it from someone in her church. Kaylee has lived with her grandma since she was two, legally since she was seven. Kaylee’s mom suffers from drug addiction and Kaylee doesn’t know where she is. She was hesitant about entering the program because she knew it would be rigorous and a big commitment.

Kaylee says Mr. Brown is the iron fist in the restaurant, whereas Ms. Tracy is the motherly figure, but in reality, she says Mr. Brown is a soft teddy bear, and mischievous. She laughs, explaining that he likes to scare people.

Kaylee says that when she came into the program, she was not a very patient person and she had an attitude, but she’s learned to be less aggressive. She’s learned to be a leader. After she finished the sixteen weeks, she was invited to stay on and become a youth mentor for other teens coming through the program.

Jacob Kamura is in a similar position—he’s been through the program and is staying on. He says he found out about it through a friend, and he has since recommended the program to more friends.

“Everyone’s friendly, and if you screw up, they’re going to be there to help you, but they’re also going to tell you how you screwed up and how you can fix it,” he says. “For a long time, I’ve had a really hard time listening. Like, I’ll hear the directions and misinterpret it. And they helped me a lot with that.”

Both Jacob and Kaylee say that Miss Tracy and Mr. Brown speak about God—but neither feels like religion is being pushed on them.

“I’m a very open person, so I love hearing Mr. Brown and Miss Tracy talk about it,” Kaylee says. “Mr. Brown really likes to say, ‘I just work here in the restaurant, God’s in charge.’”

Mr. Brown said a man came in with his family the other day and said, “it feels like a reunion in here.”

“So many people come in and say, ‘We can feel the difference in here. We can feel God, we can feel the love in here,” Mr. Brown says.

Michaela is amazed by her father’s seemingly endless energy—he starts his workday at 5 a.m., and works twelve hours a day, six days a week. He is charismatic and has quite a few sayings that people who know him well know by rote.

But one of his favorites is a quote by G.K. Chesterton that learned from Michaela, “Men did not love Rome because she was great. She was great because they had loved her.”

“Success is right here in your own backyard,” he says. “I love my city, I love my people, so that’s the reason I stay right here.”

Then it clicked:

this is super powerful. Y’all are bringing folks back together in a reunion when so many structural things split you up.

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Venues bozzi

perfect for you

HISTORIC FLIGHT FOUNDATION: Located in Felts Field and is ideal for large weddings and events. The glamour of the planes adds a level of excitement and distinction to your event, but can also be taken out. When the hangar door is fully open in the summer, it unveils a beautiful view of the runway and nearby mountains.

For smaller groups the Terrace, with a view of the entire facility, is available for a significant discount. Plenty of free parking and room for up to 400+!

Delectable Catering + Events is a preferred caterer.

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Delectable Catering is also available for your offsite events or in any facility that allows outside catering. Call us first! We can arrange things with any venue.

Before you book your event, call us first These venues are owned or managed by Bozzi Media and Delectable Catering & Events. email us at sales@bozzimedia.com | 509-638-9654 | bozziMedia.com

GLASS HALF EVENTS: Beautiful big city loft-like industrial leatherfurnitured warehouse apartment space. Large enough for 150 people yet can be arranged to host an intimate party. Includes a full kitchen. Fully air conditioned in the summer, with onsite parking.

Sound system and TV available. Featuring a beautiful enclosed outdoor spillover area. The outdoor patio is a great place to cool off, smoke a cigar, and enjoy a cocktail.

180 BAR & BISTRO: Rent for private parties at a very reasonable price, with certain food and alcohol minimums. Private back room for VIPs or for use as a green room/staging area. Sound system in place for speaking engagements. Option to reserve a portion of the room for your group without closing the restaurant. For private parties order from the catering menu; for group meetings guests can order off the menu. Enjoy the fun and cozy atmosphere!

THE HIDDEN BALLROOM: is located in downtown Spokane above Bridge Press Cellars, on Pacific and Browne. Perfect for weddings, concerts, birthday parties, corporate parties, holiday parties and celebrations of any kind. The space can accommodate up to 299 guests.

JULY 2021 / BOZZIMEDIA.com

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lilac lit

by Kailee Haong

Kailee Haong is a queer fiction writer. She holds an MFA in Creative Writing from Eastern Washington University. Her work has been published in Split Lip, The Inlander, The Brown Orient, and Lilac City Fairy Tales, among others. She writes and resides in the Inland Northwest.

I have difficulty reading long books in the summertime. Whether it’s the sun or the multitude of fun activities available, lengthy works can’t hold my concentration. This upholds my assertion that poetry is best read in the summertime. It’s short, simple to pick up and put back down on a whim, and can easily be revisited. Now, I’m not much of a poet myself. To be honest, poetry has always scared me a little, and I dodged poetry courses during college and grad school because I felt intimidated when asked to talk about poetry. Reading poetry, on the other hand, is an extremely intimate and personal experience, and one I cherish immensely. These collections are the perfect thing to pick up while poolside, swinging in a hammock, posted up on a patio with a cold drink, or bundled up inside blasting the AC. They are not just light, however; they will also challenge you, make you think, and perhaps inspire you.

Night Sky With Exit Wounds

by Ocean Vuong Vuong tackles many different subjects in this tiny-but-mighty book of poems. As a queer, Vietnamese-American, Vuong writes of family, generational trauma, immigration, war, and grief in these poems. He is a talented writer and his prose is effortless and beautiful. Born in Saigon and raised in the United States, Vuong explores his identity through these themes of displacement.

Finna by Nate Marshall

Finna is a study, a prayer on the word itself. “Finna” in AAVE means “going to” or “fixing to,” and as Marshall defines, it means “Black possibility; Black futurity; Blackness as tomorrow.” Finna explores Blackness in conjunction with White supremacy, myth and erasure, language and its idiosyncrasies, possibility, and more.

It is poetry for the now. Marshall writes of Chicago, of boyhood, of masculinity. The collection as a whole is engaging and has a great sense of movement that allows you to flow from one poem to the next—almost music-like.

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Bluets by Maggie Nelson

Bluets might be categorized as one lengthy essay-like prose poem.

As the title suggests, Bluets is a color-study on blue—the history of it, the different tones of blues, metaphorical connotations of the word blue, etc. While the language is poetic and beautiful by nature, it is also informative and a sort of lesson on the color. It is jam-packed with anecdotes, personal stories, historical facts, and feelings that make it the kind of book you would want to place in your pocket and carry everywhere. It will have you looking at colors more intensely, searching for deeper meaning.

If They Come For Us

by Fatima Asghar

Asghar’s debut poetry collection deals with womanhood, coming-ofage, sexuality, racism, sexism, war, the generational inheritance of violence, and much more. Asghar is a Pakistani-Kashmiri poet who explores place and space in her writing. If They Come For Us messes with form, presenting unique poems in stylized, unique formats, including one poem titled “Microaggression Bingo,” structured exactly like a bingo card. The poems here are eloquent, harsh, and urgent.

Citizen by Claudia Rankine

This is a heavy-hitter. By no means is Citizen a light read. It is a deep-dive into the political unrest of our country, a conversation to be had about Blackness and violence and media. This book is a combination of poetry, photo, essay, cultural critique, and prose. It is both heart-wrenching and angering. It is timely, and unfortunately continues to remain timely. An extremely poignant facet of Citizen is that after each new batch of printings, more names are added to a page that lists the names of Black Americans murdered by the police.

JULY 2021 / BOZZIMEDIA.com

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Art&words

art by Megan Perkins Megan Perkins uses her brush to capture the spirit of Spokane places and events, exploring her hometown with paint and love. Follow her adventures on Instagram @artistseyeonspokane, Facebook, and meganperkinsart.com.

poetry by Mark Anderson Innocence left us like a firefly escaping a glass jar. It went to live in a coastal hamlet with pastel crayon roofs that slope yellow and blue, where perhaps people are not cruel as children’s laughter.

Fine, we said when it left, but even with all the electric light bulbs in the world we have trouble seeing the good in each other.

I imagine Innocence took work as a confectioner. It rises early to bake lush strawberry fields into gumdrop cakes.

When adults complain its flavors lack complexity, it does not resort to bitterness. Every night it screams into the ocean.

It wants us to believe in the importance of the seagull diving beneath the wave, in the small, magical life in the sand. But instead, we clench our hearts, knowing any moment our scars could come unzipped. What then? The world’s gone mad. I hate to say it, but I fear it’s nothing new.

We write letters to Innocence and cork them in bottles, hoping the tide delivers to the correct address.

We promise a homecoming parade: floats and marching bands, balloons that soar so high they never have to come back down.

We promise this time we’ll do better.

When a butterfly settles into our palm we will not pin it to the wall.

INNOCENCE 36

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Mark L Anderson (He/Him) is a poet living in Spokane, Washington, where he served as city Poet Laureate from 2017 to 2019. He co-founded the cult classic poetry series, Broken Mic, and has traveled across the nation reading poems at open mics, poetry slams, parks, libraries, and basements.

JULY 2021 / BOZZIMEDIA.com

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THE SCENE/equity

We believe in belonging, and that belief commits us to boldly entering into unconventional relationships and walking hand in hand with organizations on their equity journeys.

Walking hand-in-hand toward

equity

by Kiantha Duncan, President, NAACP Spokane

Relationships take time; some take 102 years, to be exact.

For over a century the NAACP Spokane Chapter and its membership have invested in creating an Inland Northwest region where the advancement, just treatment, and rights of all its citizens—especially those of color—would be seen as the norm vs. the exception.

The Spokane NAACP, through its many community led efforts, advocacy, and policy work, has been instrumental in the shaping of the Black experience in Eastern Washington.

Our organization values our many partnerships and the allies who have walked alongside us during this past century.

A little-known fact is that the Spokane NAACP has the largest membership in our area conference, which includes Alaska, Oregon, and Washington. For a membership-based organization such as the Spokane NAACP, our foundation remains rooted in social justice with our anchor being our commitment to uniting people, communities, and organizations while creating access for all, in all spaces.

We believe in belonging, and that belief commits us to boldly entering into unconventional relationships and walking hand-in-hand with organizations on their equity journeys.

As we focus our work on providing access to all and uniting our region, the Spokane NAACP will consistently accept the offer of relationship with organizations like the Spokane Club in good faith. A faith in a better, more equitable future for our region. Our newfound relationship is built on honesty, a clear understanding of the Spokane Club's 112-year history,

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much of which was segregated and inaccessible or uninviting to people of color other than in a service capacity.

The Spokane Club leadership acknowledges the harm done by these practices and commits to moving forward with open accountability and a commitment to inclusion for people of color who are interested in membership.

Under my leadership, I will ensure that the Spokane NAACP will always seek to unite our city, and we are committed to welcoming individuals, organizations, and businesses willing to engage in partnership with us towards a better Inland Northwest.

It is never too late to be in relationship with one another.

JULY 2021 / BOZZIMEDIA.com

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THE SCENE/dirt

thisisdirt

by Amber Jensen

Amber Jensen is a fiction and non-fiction author, storyteller, and naturalist who specializes in pieces that highlight the human condition as related to the natural world. She hails from small town Idaho and makes her home on a piece of land in Eastern Washington with her adventure-seeking husband and four wild children.

growth coming into July like champs.

But it’s not just the garden.

This last year-and-a-half balanced expectation and uncertainty on a hair’s width. Teetering precariously, waiting with held breath.

With summer fully in motion and the ties of school schedules and fundraisers losing their definition in the rearview mirror, I can say I’m leaning toward letting go of my imaginary timeline: the things I thought I had to do to be the person I thought I needed to be. I’m opening my hands to release the reins of status and expected accomplishments.

I’m celebrating freedom and independence. I’m celebrating the joy of curiosity and the wonder of slowing down, even as the world speeds up. I’m allowing the days and weeks to unfold as a gift rather than smashing them into the confines of all the things I was sure were requirements for this stage of life.

As I stand admiring the growing garden with a member of the next generation, I realize just how much is up to us: letting them know there is no making it. There’s Feeling behind and then attempting to catch up is something I’ve struggled with for a no place to get to. Yes, gardens need to be while. Last month, I watched my ten-year old son hunched over the freshly turned soil, planted in a timely manner, but nature is lovingly patting the fertile compost around tiny plant starts. I realize—as I often do—I’m not forgiving. Goals require action to reach behind. He’s not behind. We aren’t behind. accomplishment, but We put in our garden later than usual. Each day, I could feel the it’s OK to pivot eightynagging—I hadn’t turned the dirt. I hadn’t shopped for plant starts.

While he looks over the seven times and create The nagging startled me randomly, like the annoying voices that play new goals. No one is through my phone’s speaker when I’m not expecting the sound to be thriving things he planted keeping track. on. with his own small hands, While he looks over Once the garden was planted and the watering set up, having cared my heart swells for the the thriving things he about the when of it all felt strange. The when had mattered so severely planted with his own I had lost sleep. lessons he’s learning small hands, my heart As I walk through rows of lush plants, new growth brushing my legs without my help. swells for the lessons and the tiny sunflowers we sowed from seed reaching up for the bright he’s learning without blue sky, it seems silly to have felt compelled to rush. my help. The little bits Isn’t that the way of things? That nagging feeling: do something or be of the world he takes in all on his own. something, on a rigid, imaginary timeline. The voice whispers in our ear at 11:59 p.m., “You’re We planted our garden later than usual, not going to make it, you’re already behind.” and we’re celebrating the freedom to do All that fuss and things grow anyway. Children thrive. Relationships blossom. so—the independence of likely still having We planted our garden later than usual. I compare mine to photos on social media; my pounds of zucchini and the curious joy of highlight reel isn’t much different than that of everyone else. Behind the scenes I beat myself learning as we go. up for stuffing plants and seeds in the ground weeks later, but here we are with respectable

Celebration, independence, and curiosity

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Downriver Grill

why we eat here

by Crystal Toreson-Kern

Zips Beyond Burger

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Our Thai House

Bangkok Thai

Thai Bamboo

Bark a Rescue Pub JULY 2021 / BOZZIMEDIA.com

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THE SCENE/datebook

datebook ART

July 18 & 19: Maid Turned Mistress Opera Cruise Join Inland Northwest Opera on a sunset cruise for a playful comedy about an old man, Uberto, and his brazen maid, Serpina.

When Serpina demands that he stay home and obey her orders, Uberto is determined to get rid of her by finding and marrying a woman of the household. Through a series of hilarious events, Uberto realizes the woman of his dreams is closer than he realizes. 7 p.m.-9 p.m.; 6:30 boarding at Coeur d’Alene Resort. Sung in English with English dialogue. inlandnwopera.com.

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Through September 19: American Original: The Life and Work of John James Audubon An exclusive selection of original prints, paintings, manuscripts, and personal possessions of an American icon. The exhibition tells the incredible story of a man who overcame so many obstacles to attain international recognition through his creativity and initiative on projects such as the ubiquitous The Birds of America.

On loan from the John James Audubon State Park Museum, Henderson, Kentucky.

Northwestmuseum.org.

Through September 19: Justin Gibbens: Birds and Beasts ​By lifting the formal conventions of classic natural science illustration, such as the work of Audubon, Gibbens imagines curious wildlife of a forgotten natural history through the lens of a nineteenth century

field artist. Presented in conjunction with American Original: The Life and Work of John James Audubon. northwestmuseum.org.

Through September 5: Roots of Wisdom: Native Knowledge.

Shared Science.

Children and families will discover the unique partnership between cutting-edge Western science and traditional knowledge of Indigenous peoples. The exhibition offers visitors real life examples of how complementary solutions to ecological and health challenges are being applied to improve our world. Through the voices of elders and youth, storytelling, hands-on interactives, and clever video games, visitors will take part in the growing movement toward sustainability and reclamation of age-old practices. Exhibition designed and produced by the Oregon Museum of Science and Industry. northwestmuseum.org.

THE SCENE/datebook

Through September 5: American Inheritance: Unpacking World War II Seventy-five years after the fighting stopped, evidence of the world’s deadliest global conflict can still be found in almost every home, community, and aspect of American life. WWII legacies survive in suburban attics and are memorialized in public spaces and the ways in which Americans view the world itself. Over the course of their lives, the men, women, and children who experienced World War II firsthand passed down the triumphs and terrors that make up our American inheritance. The MAC presents American Inheritance: Unpacking World War II, an exhibition of usable history that figuratively “unpacks” the legacy of an American generation’s response to crisis. northwestmuseum.org.

Through January 9, 2022: What We Make: Nature as Inspiration People are makers. Delve into the vital relationship between makers and nature.

Discover how the landscape inspires artmaking through the works and relationship of Northwest artists Wesley Wehr and Joseph Goldberg. Explore the natural motifs, tradition, and importance of beaded bags in the plateau cultures.

Investigate the use of natural materials in millinery and its many different forms.

Learn the story of a blacksmith who flew the first plane in the Inland Northwest, illustrating our obsession with flight over the ages. northwestmuseum.org.

July 2, August 3, September 3: First Friday First Friday is designed to showcase the downtown art and retail scene. Downtown retailers and restaurants feature artists, musicians, specialty food, and beverages as a special promotion on the first Friday of each month. downtownspokane.org/firstFriday.

ENTERTAINMENT July 10: Jeff Dunham His crew may be small, and they may be puppets, but they can still command our 46

BOZZIMEDIA.com / JULY 2021

outdoor stage. Come see what all the talk is about when Jeff Dunham returns to Spokane. Northern Quest. 100 N. Hayford Rd., Airway Heights. northernquest.com.

July 24: Smokey Robinson The legendary Smokey Robinson is bringing the soul to Spokane this summer when he graces our outdoor stage with his sensational repertoire of R&B, soul, and pop hits. Northern Quest. 100 N. Hayford Rd., Airway Heights. northernquest.com.

July 30: Dierks Bentley Sing along to every song you know by heart when country music superstar Dierks Bentley returns to our outdoor stage for one hot night. Northern Quest. 100 N. Hayford Rd., Airway Heights. northernquest.com.

August 6: Rodney Carrington As one of the top ten highest grossing touring comedians for the past ten years, Rodney Carrington’s mingling of comedy and country music has him on track to continue that trend. He’s recorded eight major-label comedy albums with millions in sales and also starred in ABC’s “Rodney” for two seasons. Northern Quest.

100 N. Hayford Rd., Airway Heights. northernquest.com.

FITNESS

July 24: SpoKenya Run/Walk SpoKenya is back with the runner-favorite 7k course and a new kid friendly ¾ mile run this year. Finish your race with the Kenyan bucket carry challenge! Each donation and registration helps fund Spring of Hope.

Spring of Hope International (SOHI) is a 501.C3 non-profit organization dedicated to improving living conditions and JULY 2021 / BOZZIMEDIA.com

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THE SCENE/datebook promoting Christian spiritual growth among the poorest-of the-poor in rural Kenya. Life Center.

1202 N. Government Way. Register at: runsignup. com/Race/WA/Spokane/SpoKenyaRun.

FOOD & FARMERS MARKETS

Olympic Game Farm On the Olympic Peninsula EXPERIENCE WILDLIFE UP CLOSE & PERSONAL

t u o n o Come see us! and

Wednesdays, July 14-August 25: Wine Wednesday Dinner Series at Nectar Seems like traveling the world, or anywhere for that matter, has been put on hold. As the world breathes fresh air again, it is time to do what we like to do: explore! If you can’t explore the physical world at least you can explore the culinary world. The Wine Wednesday Dinner Series is a three-course buffet dinner with three wines expertly paired by owner Josh Wade. For this series, they will unveil the new branding for the 1889 Building and the secret 1889 Mine dining room. Nectar Catering and Events. 120 N. Stevens St. nectarcateringandevents.com.

Mondays: Hillyard Farmers Market Open 3 p.m.-7 p.m. This market runs through October 25. 5012 N. Market St. facebook.com/ HillyardFarmersMarket.

Olympic Game Farm 1423 Ward Rd. • Sequim, WA 98382

1-800-778-4295 • 360-683-4295 • www.OlyGameFarm.com 48

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Tuesdays: Fairwood Farmers Market Open 3 p.m.-7 p.m. This market runs through October 12. 319 W. Hastings Rd. fairwoodfarmersmarket.org.

Tuesdays: Garland Farmers Market Garland Farmers Market is new this year.

Open 3 p.m.-7 p.m. This market runs through September 14. 726 W. Garland. garlanddistrict.com.

Wednesdays and Saturdays: Spokane Farmers Market

Brooke M. Cloninger Grapetree Village 2001 E. 29 BrookeMCloningerDDS.com th

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Open 8 a.m.-1 p.m. This market runs through October 31. 20 W. 5th Ave. spokanefarmersmarket.org.

—at Broadway Court Estates—

Wednesdays: Kendall Yards Night Market Open 5 p.m.-8 p.m. This market runs through September 30. 1335 W. Summit Pkwy. kendallnightmarket.org.

Wednesdays: Millwood Farmers Market Open 3 p.m.-7 p.m. This market runs through September 30. 9300 E. Frederick Ave. farmersmarket.millwoodnow.org.

Thursdays: Perry Street Thursday Market Open 3 p.m.-7 p.m. This market runs through October 31. 924 S. Perry St. thursdaymarket.org.

Fridays: Emerson-Garfield Farmers Market Open 3 p.m.-7 p.m. This market runs through September 24. 2310 N. Monroe St. market.emersongarfield.org.

(509) 921-0249 | BroadwayCourtEstates.com 13505 E Broadway, Spokane Valley Full Apartment living with community indoor swimming pool, garden and theatre, on-site fitness center, gourmet dining and planned social events.

JULY 2021 / BOZZIMEDIA.com

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Fridays: Spokane Valley Farmers Market Open 4 p.m.-8 p.m. This market runs through September 17. 2426 N. Discovery Place, Mirabeau Point Park. facebook.com/ SpokaneValleyFarmersMarket.

Saturdays: Wonder Market Open 9 a.m.-1 p.m. This market runs through October 30. 835 N. Post St. wondersaturdaymarket.com.

Honoring Inland Northwest Legacies Submit your story or captioned photos to our editor via Stephanie@spokanecda.com.

Saturdays: Indian Trail Night Market Open 4 p.m.-8 p.m. This market runs through September. 9025 N. Indian Trail Rd. facebook.com/indiantrailnightmarket.

Saturdays: Cheney Farmers Market Open 10 a.m.-12 p.m. This market runs through September. 1011 1st St. Cheney.

Saturdays: Liberty Lake Farmers Market Open 9 a.m.-1 p.m. This market runs through October 9. 1421 N. Meadowood Ln., Liberty Lake. libertylakefarmersmarket. com.

SPORTS

July 10: Spokane Shock vs. Sioux Falls Storm Spokane Arena. 720 W. Mallon Ave., spokanearena.com July 13-18: Spokane Indians vs.

Eugene Emeralds 602 N. Havana St., www.milb.com/spokane.

July 17: Spokane Shock vs. Tucson Sugar Skulls Spokane Arena. 720 W. Mallon Ave., spokanearena.com.

July 27-August 1: Spokane Indians vs. Vancouver Canadians 602 N. Havana St. www.milb.com/spokane.

July 31: Spokane Shock vs.

Massachusetts Pirates Spokane Arena. 720 W. Mallon Ave. spokanearena.com.

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Thank you Vince and Emily for starting these awards so many years ago. You were both treasured in our community, and are missed by so many of us.

I am so honored to have been listed among such great names in our business community. Thank you to everyone for this very meaningful recognition! It truly means a lot to me.

Best Local Businessman

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Kevin Parker

Honoring our history, supporting our families The act of starting your own business is a great, brave leap. Despite wonderful ideas, hard work, and extensive planning, many businesses are forced to shut their doors. According to data from the U.S. Bureau of Labor Statistics, around twenty percent of small businesses fail within the first year, and by the end of their fifth year, about half are shuttered. And yet, new business owners go into this with their eyes wide open. This is one of many reasons that supporting them is so crucial.

We’ve chosen to highlight some of our partners who have truly weathered the storm. Our legacy profiles feature businesses dating as far back as 1949: businesses that have seen our beautiful area grow and develop. Businesses that have stood the test of time.

We also profiled family businesses because we think there is something special about taking on this incredible task with those who are closest to you. It goes without saying family businesses are near and dear to our hearts—after all, Bozzi Media is a family business. To honor our past and celebrate our future, we’ve included our story within these pages.

Spokane Coeur d’Alene Living magazine has long been a proponent of our small, local businesses.

We hope you enjoy learning about the businesses that follow and remember to keep our dollars within our community whenever possible.

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NO-LI & MLK JR. FAMILY OUTREACH CENTER

Mario & Son Mario & Son 2750 N. Eagle Lane Liberty Lake WA 99019 (509) 536-6079 marioandson.com

by Darin Burt

Mario & Son was founded in a tiny Spokane garage by father and son

Mario and Joey Marcella, who taught themselves the art of stone fabrication through trial and error, albeit with an already strong background in the ceramic tile trade. The company grew cautiously at first, basing itself on a well-earned reputation of exceptional craftsmanship, ethics, and integrity—traits that are their hallmarks to this day.

After a few years, Mario & Son added a second son, Joey’s older brother Michael. With Mario’s retirement nearly ten years ago, Mike has become Joey’s business partner; with Joey handling production and Mike, the numbers.

From the small garage rose a large state-of-the-art production facility along I-90 in Liberty Lake in 2007. With as many as forty-five employees before the downturn of 2008, Mario & Son focused on a high production model with an emphasis on countertop work. Since recovering from the recession, Mario & Son chose to stay closer to its roots of meticulous high-end craftsmanship, abandoning the mass production approach and scaling back to around twenty-five employees where it remains to this day.

Mario & Son is a true stoneworking company, not just a maker of granite countertops like

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many of its competitors. Their headquarters house some of the most advanced stoneworking equipment in the nation, and although they still create their share of custom countertops—and are happy to do so—they specialize in cubic projects for churches, and commercial and highend furnishings. With a synergy between technology and artisanship, there is nothing Mario & Son cannot create out of stone— whether an elaborate liturgical altar, a threedimensional wall feature, or an imposing bust of Darth Vader (soon to be a fixture of the Star Wars themed men’s restroom at the Mario & Son main office).

Joey’s passion for working with stone has led him to become an acclaimed sculptor and the winner of numerous awards. His very first artistic piece won the Patrons Award at the Northwest Museum of Arts and Culture's annual auction. In 2018, the Natural Stone Institute, a national authority on stonework, named Joey “Craftsman of the Year.” His stone sculpture, “Aura,” carved primarily by hand with traditional hammer and chisels out of a 1,200-pound block of Italian Carrara white marble, was a Grande Pinnacle Award recipient—a prestigious international achievement.

Traveling the world, the Mario & Son

team personally selects the pristine and unique material the company stocks in its beautiful indoor stone gallery. And being Italian, of course they have a serious espresso machine to make their guests feel most welcome.

As an employer, Mario & Son is widely regarded within the trade as one of the leading companies to work for, providing the most competitive compensation and benefits, an unmatched workshop, gallery and culture, weekly summer BBQs, and a sensitivity to work/ life balance, opportunities to travel, etc.

The true legacy of a company is their ability to give back to the communities they serve.

Locally, Mario & Son has contributed to numerous children’s and animal welfare charities.

Joey also supports the stone fabrication industry, now serving second term as executive director of the Stone Fabricators Alliance, an international organization of craftsmen, sharing ideas and best practices.

Now celebrating its thirtieth year, Mario & Son is grooming the next generation of leaders. With talent and dedication to spare, there is no doubt the legacy of Mario & Son is set in stone.

JULY 2021 / BOZZIMEDIA.com

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DAA Auto Body Center

by Nina Culver

DAA Auto Body Center,

headquartered in Airway Heights, has been providing award winning collision repair and services to the public for twenty-one years.

General manager Len Roll has been overseeing the Airway Heights location and later, the South Hill location, since the beginning. “When we opened the original collision center,” he says. “We had just one painter, one body man, and one office person.”

DAA Auto Body’s South Hill collision repair center, located at 3001 E. Palouse Highway, opened about five years ago. DAA now has twenty-five employees at the two locations, which together encompass 35,000 square feet.

Though the quality of the work hasn’t changed, the company’s focus has expanded since it was launched. “Initially, our core business was wholesale work for manufacturers,” Roll says. “Today, the core of our business is the insurance industry. We work with every insurance company in the country.”

People who have been in a car accident can choose to bring their damaged car to DAA Auto Body on their own or via their insurance company’s referral. In all cases, the shop works directly with the insurance company to make sure work is approved and paid for. “From the point of contact, we’ll handle your entire claim from start to finish,” Roll says. “You don’t have to run around and get estimates.”

DAA Auto Body is manufacturer certified by Honda, Acura, Subaru, and Ford. Its technicians are also certified in aluminum vehicle repair. “We are the only shop in town that is certified in all those areas,” Roll says. “We work on all makes and models.”

The company provides extensive ongoing training for its ASE certified technicians and uses the latest technology, including laser measuring and paint booths, Roll says. The shops use SherwinWilliams Automotive Finishes’ waterborne automotive paints and provide expert color matching.

Both locations are certified I-CAR Gold Class, which is based on the level of employee training.

The business has also been voted “Best Collision Repair” by Spokane Coeur d’Alene Living readers nine years in a row.

“We’re committed to providing the highest quality of repair work possible,” he says. “We’re thankful for all our repeat customers.”

In addition to providing quality work for customers, the company also provides a quality workplace for its employees. There’s very little turnover among the technicians. “Most of our employees have been with us over ten years,” Roll says. “We invest a lot in training for our team.”

All DAA Auto Body Center collision repairs meet or exceed the original equipment manufacturer specifications and are guaranteed for as long as the owner has the vehicle. DAA also provides paintless dent repair, windshield repair and replacement, and interior repairs. Additionally, 56

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mechanical repairs including engines, brakes, transmissions, suspension, electrical, and fuel systems are available from DAA. The company’s West Plains location at 2607 S. Hayford Road also offers auto detailing. A full list of services is available at daaautobody.com.

Roll says the locally owned company is dedicated to giving back to the community. Among its many projects, the company provides weekend Bite2Go food kits to students experiencing food insecurity at Sunset Elementary in Airway Heights. Other DAA nonprofit organization and education partners include Union Gospel Mission, Joya, Meals on Wheels, Big Brothers Big Sisters of the Inland Northwest, Medical Lake High School, Cheney High School, Friends of Ferris (High School), Lewis and Clark High School, and the Liberty School District.

DAA Auto Body Center 3001 E. Palouse Hwy., (509) 789-2080 2607 S. Hayford Rd., (509) 244-2082 daaautobody.com

Cooney Law Offices, P.S.

John “Jack” Cooney founded Cooney Law Offices in the Garland District in 1949.

Dallas Cooney, Tamarae Cooney Leong, and James L. Cooney carry on the family tradition of making legal services accessible to everyday individuals.

by Darin Burt

Cooney Law Offices,

P.S. has represented the residents of Spokane and Eastern Washington for more than seventy years. From the time John “Jack” Cooney traveled to Spokane from his family farm near Hermiston, Oregon to attend Gonzaga University School of Law and then started practicing law in the Garland District, Cooney Law Offices has made it their mission to make legal services accessible to working-class people.

“Something ingrained in me from early on is that Cooney means service,” says Dallas Cooney, who joins his sister, Tamarae Cooney Leong, as the third generation to carry on the family tradition of legal service.

For this law firm, founded in 1949, family is at its foundation. In the 1980s, Jack’s sons, John C. Cooney (retired) and James L. Cooney, led the practice, focusing on criminal defense and personal injury law. Today, Cooney Law Offices continues to emphasize the needs of individuals by practicing personal injury, criminal defense, family law, estate planning and probate, and employment law.

“We have an amazing team at Cooney Law Offices,” Dallas adds. “The support we provide each other is something our clients can feel. They know they’re in a place where their best interests and best results are the priority.”

The Cooney’s are huge Zag fans, as you might expect, having all attended Gonzaga University.

Both Tamarae and Dallas attended Gonzaga University for their undergraduate degrees

as well as Gonzaga University School of Law. Tamarae practices in the civil arena, focusing on bodily injury and wrongful death claims, with an emphasis on auto accidents. Dallas focuses his practice on DUI defense and has taught DUI defense to attorneys in Spokane and throughout Washington.

“The commitment the Cooney family has made to serving the legal needs of our community is something that a client can bank on,” Dallas says. “Whether a client needs help with a speeding ticket or comes back to us for a will or auto accident, we can help!”

Cooney Law Offices, P.S., 910 West Garland Ave., (509) 326-2613, jcooney.com JULY 2021 / BOZZIMEDIA.com

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Shaw Plumbing Services

by Nina Culver

Hank Shaw

launched Shaw Plumbing Services in northeast Spokane five years ago, but he didn’t really set out to own a business.

Shaw had worked for other plumbing services for decades before deciding to strike out on his own. “I was just going to stay self-employed,” he says. “I didn’t have any plans to hire someone.”

But he needed help providing his customers with the highest level of service possible, so he brought in someone to help him out. Now he has a dozen employees. “It grew from there,” he says.

Since then, Shaw Plumbing has developed a reputation as the company to call when a unique problem has stumped other plumbers. “The plumbing industry is so large, you can’t know everything,” he says. “I learn something new every day.”

Shaw got his start in the plumbing industry when he was a junior at Shadle High School looking for a summer job. He went to work for the father of one of his classmates, who owned a plumbing company. He quickly recruited Shaw to join the journeyman apprentice program and Shaw stuck with the five-year program. “I was learning how to be a plumber and getting paid,” he says.

But after decades of working for others, Shaw thought there was a better way to do customer service and decided to work on his own so he could provide it. He says he believes in providing free estimates and upfront pricing, as well as giving the customer as many options as possible. His key focus is customer satisfaction, and he reads every customer satisfaction survey that comes in.

“I review those daily to make sure things are going well,” he says. “I like being the one to decide how the customer gets treated. I think that’s the part of the job I like the best.”

No detail is too small to make sure the job is done right, Shaw said, and that includes making sure people’s pets don’t get out while the plumber is visiting. He provides a oneyear warranty on all his company’s work and a seven-year warranty on hot water heater installations.

Shaw Plumbing does a wide variety of work, including residential repairs, commercial plumbing, backflow testing, water heaters, drain cleaning, and soft water systems. They install and repair sinks and toilets and can install and service garbage disposals as well. A full list of services is available at shawplumbingservices.com.

At one point Shaw focused on sprinkler system work, but recently the company began doing trenchless sewer line replacement, which involves hydraulically pulling a new sewer 58

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line in to replace the old, broken one.

Doing it that way is often cheaper and requires a lot less digging in people’s yards, Shaw says.

Shaw sometimes does plumbing installation in new, custom homes, but says he doesn’t do a lot of new construction work because it lacks variety. “I like to be entertained a little bit,” he says. “I like the challenge of doing something new every day.”

Though Shaw runs his own business, he doesn’t spend a lot of time sitting in his office. He prefers to be out in the field, supervising projects and lending a hand where needed. He says his project manager and talented office staff keep the office running in his absence. “I have that so I don’t have to sit in the office,” he says.

Shaw Plumbing is accredited by the Better Business Bureau and has won numerous awards, including landing on the Three Best Rated list for plumbers in Spokane in 2019. The company also holds several top ratings from HomeAdvisor and was given a Top Pro award from Thumbtack in 2019.

Shaw Plumbing Services, 738 N. Cook St., (509) 954-5273, shawplumbingservices.com.

ElJay Oil

by Darin Burt

ElJay Oil

is “fueled” by their long-standing family legacy and a commitment to providing customers with quality products and services.

Founded in 1959 by L.J. “Lee” Folkins, Eljay Oil is a single supply source for Chevron quality lubricants & fuels, as well as being a premier CFN cardlock fueling participant.

Eljay Oil has its roots in the farm community of Fairfield, where Lee worked at his father’s Standard Oil gas station and the local bulk plant. He soon journeyed into other areas of Spokane County and the Coeur d’Alene area, serving construction, farming, logging, and tourist businesses. In 1962, Spokane became their home base. Since the ‘50s, Eljay Oil has enjoyed serving all sizes of businesses, from very small to very large, in Washington, Northern Idaho, and Western Montana—their large fleet of trucks currently services more than 1,400 customers.

Over the years, Lee has been joined by his three sons, Randy, Doug,

and Jeff, and most recently, grandson Brennen. The family dynamic extends to Eljay’s employees, the majority of whom are professional truck drivers—two drivers have been with the company for over forty years, and one edging up on that milestone with thirty-five years. Eljay is also proud to have been exclusive to Chevron since the beginning, earning them recognition as one of the company’s sales and marketing leaders.

A heritage of providing high-performance products, fair prices, and dependable deliveries has built a solid foundation for ElJay Oil to help customers reduce operating costs, minimize downtime, and keep your entire operation running smoothly for many years to come.

“If you take care of your employees and customers, they will take care of you,” says Randy Folkins. “We don’t just show up for a ‘job;’ we truly believe in what we do.”

Eljayoil.com, (509) 926-9595

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bozzi media

by Judith Spitzer

Bozzi Media has humble beginnings as Spokane’s

Best Book—a coupon book launched in 1996 by Vince Bozzi and Emily Guevarra Bozzi. From there, it evolved into Spokane Home & Life in 1999, and two years after that, the duo revamped the magazine to become the glossy we know and love today, Spokane Coeur d’Alene Living magazine. The Bozzis never shied from controversy; one of the first issues featured tennis player Jan Michael Gambil—whose shirtless photos drew a lot of attention.

From there, the company had a meteoric rise. The Bozzis moved printing locally and made the jump to perfect binding. They hired a graphic designer and additional staff. They introduced features that have become mainstays in the magazine—pictorial essays of jaw-dropping homes, must–read columns like Vince’s Lilacs and Lemons, contests like Best of the City, multi-page spreads of Best Doctors and Best Lawyers, gift guides, and more.

In 2005, the magazine ran its first Best of City survey, as well as its first event. “We were floored by the huge response and of course have run it ever since,” said Vince in a Dec. 2019 article. Between 2008-2016, the company launched additional magazines, among them Spokane Woman, Prime, and Catalyst—eventually folding them into the larger magazine.

In 2012, the first Hot Summer Nights event was held and became what Vince called “the only event we do that has nothing to do with the magazine, per se, except that it’s an excuse to dress up and have a classy summer party." The Bozzis were well known for their penchant to dress to the nines, and the event has become increasingly popular.

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Never satisfied with the status quo, the Bozzis purchased the Chocolate Apothecary in the Flour Mill and founded the Bozzi Gallery in downtown Spokane in 20122013. Further expanding in 2019, Bozzi Media started to manage the Hangar Event Center at Felts Field and the Hidden Ballroom. Vince also invested in the 180 Bar & Bistro at 180 S. Howard, as well as Delectable Catering, which is located in the same space. The company acquired Nostalgia Magazine over a year ago.

The Bozzis’ contributions to the region are legendary—the couple’s business savvy was well known, and their history of hosting the company’s launch parties and

Bozzi Media | Spokane Coeur d'Alene Living | Nostalgia Magazine | (509) 533-5350 | bozzimedia.com social events was incomparable. Above all, they valued building relationships in the community. All of this was sorely felt when Emily, and then in quick succession, Vince, lost their lives to COVID-19.

While nothing will ever be quite the same, the heart of the company remains strong with their son, Jordan Bozzi, at the helm. The magazine’s beautiful design has long been the work of creative director Kristi Soto, who’s been with the company for more than fourteen years. Longtime editor-in-chief Stephanie Regalado has stepped into the role of advisory publisher, and in her capacity is working closely with Jordan.

The Bozzi Media team also has onboard editor-in-chief Megan Rowe, finance and office manager Karen Case, and account executives Alexandra Parsley, Kellie Rae, and Mitch Wright. Kellie and Alexandra manage 180 Bar & Bistro, as well, and Kellie is Delectable Catering & Events manager.

Leading this team, Jordan is expected to become heir to all company holdings and has been added to the magazine’s masthead as owner, a business he has grown up

around. His experience dates back to working as a distribution manager from 2009 to 2014.

He took a break to pursue of his many passions: art and music.

Jordan remembers these early days while the magazine was growing, and watched Bozzi Media evolve from a scrappy upstart to an incredible force in the Inland Northwest. But he also remembers how his parents valued family even while managing a busy work life.

“My dad would hold business meetings at our house. I remember coming downstairs and the employees were always so nice to me … giving me snacks,” he says. “My dad would always tell me everything was coming together. When my parents bought a house around 2000, my dad fixed it all up … he even built a tree fort and built the decks around the house.”

Although still grieving his parents' deaths, Jordan has taken on the magazine as well as assuming the role of owner at 180 Bar & Bistro. In fact, he says it will be used as a company meeting place. He expects Bozzi Media social events will resume soon.

Jordan knows he will continue building upon his parents’ legacy because he’s dealt with his share of adversity, including overcoming addiction.

“This has definitely been a lot more than I’ve ever done,” he says. “But it is keeping me going.”

Jordan says he will not make any changes to the brand in the near future, but he does have ideas for the expanding readership because he wants the entire community to be engaged and included.

“All the sorrow … but I’m finding the good in the ugly,” he adds. “It’s also keeping me motivated to want to fill [the void] my parents left. This is all brand new. It’s given me the strength to actually want to jump in, and it’s given me the drive and the will to [move forward].”

Jordan says if he has one wish, it would be to know that his parents are seeing how his life has changed for the better and that he’s thriving. “I wish they could be here to see how I’m taking care of everything.”

JULY 2021 / BOZZIMEDIA.com

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Crafting Community Involvement No-Li Brewhouse forms a special relationship with Dr. Martin Luther King Jr. Family Outreach Center

by Darin Burt

Conversations over a beer bring people together. It could be discussions about sports, politics, weather or, as in the hopes of John and Cindy Bryant, owners of No-Li Brewhouse, a broader awareness of non-profits and services in the greater Spokane area, and how people can support those charities and causes.

Each month, No-Li partners with a different local organization, helping to raise funds and awareness of their mission. During June, No-Li offered a limited-edition pint glass, commemorating Juneteenth, the effective end of slavery in the United States, in support of the Martin Luther King Jr. Family Outreach Center. The Bryants and their staff were proud to donate five thousand dollars from those sales, but their reasoning for doing so goes well beyond the financial.

“We have a brewery and we’re making world-class beers, which is one of the ways that we serve our community, but more than that, it’s a privilege. I was raised to be a driving part of a positive cause, and we’ve instilled that into the culture and purpose of No-Li. It’s not just giving money; it is getting involved, feeling the pain and understanding that is creating awareness and education,” says John Bryant. “Part of our goal is to help develop a stronger fabric of those who live on the fringes in our community because ultimately, we will be measured by how we serve and care for others.”

No-Li’s mission reflects those of the organizations it vows to help. The MLK Jr. Community Center, for example, provides a variety of social and educational programs to primarily low-income families in Spokane. In existence for over fifty years, the center is deeply rooted in the life and legacy of Dr. King who promoted equity among people of all backgrounds—not just Black people, as executive director Freda Grandy points out, but multi-generation, multicultural, multiethnic, multiracial, young and old alike.

“We exist to improve the quality of life by providing social and educational programs all within Dr. King’s vision of equal respect, treatment and accessibility for ALL,” says Grandy, who started as an MLK Center volunteer as a single mother while studying developmental psychology at Eastern Washington University.

“We met John and Cindy about two years ago during the George Floyd incident, and they came to us wanting to know what they could do to help us as an organization, how 62

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they could have the biggest impact and how they could support diversity, equity, and inclusion in our community,” Grandy says. “They’ve definitely been committed to making sure that we have a monetary donation that is unrestricted unlike a lot of funding that we receive that can only be used one way.”

According to Grandy, the MLK Center requires at least a million dollars annually to run its operations. During its first ten years, the center focused on providing recreation, education, and cultural programs for low-income children and youth. Over the next two decades, the center continually expanded its scope of programming, adding integrated family services to support children and families within the context of honoring cultural diversity and fostering community relationships.

Today, the Martin Luther King Jr. Family Outreach Center is a regionally recognized community social service center providing comprehensive education, social services, and cultural enrichment programs for children and families. They are recognized as a leader in providing research-based best practice services that ensure school success and healthy families, while maintaining a strong neighborhood base to help build Spokane’s East Central community.

Among their services are before and after-school programs for children kindergarten through sixth grade who attend Grant, Sheridan, or Franklin elementary schools, summer teen leadership programs, an Early Childhood Education and Assistance Program (ECEAP), and a Teen Tech Center, equipped with technology and multimedia tools to inspire and train underprivileged young people for careers in those soughtafter fields. For adults and families, there is a Senior Program that provides life enrichment activities for older adults, a food bank that serves the nutritional needs of upwards of three hundred people each week, and even a Community Court that strives to engage neighborhood residents, merchants, churches, and schools to promote fair and responsive solutions to local issues. With added funding, Grandy hopes to add more services, including mental health counseling, a particular need of at-risk kids, underserved by

overburdened school systems.

“They’re reaching out and trying to help create education, awareness and training—they’re part of the solution,” emphasizes John Bryant. “There are underserved and under-recognized people in our communities, who unless we make an extra effort to extend a helping hand, it’s going to be hard to break through the barriers that hold people back.”

“As a business owner in Spokane, you’re always trying to be proactive and look for solutions,” Bryant adds. “If we can create financial success though world-class beer that people enjoy, we can then pay it forward into our communities.”

“We want more and more people to know about us and what we do and how we’re having an impact in this community,” Grandy says. “No-Li has the platform to help us educate people about our mission, just from those who come through the restaurant that normally wouldn’t come in contact with the MLK center in any other way.”

For information on how you can support the Martin Luther King Jr. Family Outreach Center, visit mlkspokane.org

(509) 731-3807

socleancommercial@gmail.com

Call today for a quote!

JULY 2021 / BOZZIMEDIA.com

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Welcome Home

4807 E. Birkdale Lane Welcome Home to this Stunning South Hill Contemporary Rancher! Gordon Finch Custom showcases open floor plan, cathedral ceilings, maple hardwood floors and an abundance of natural light. Great room boasts double-sided fireplace and spaces for entertaining. Chef's kitchen features gas range, hard surface countertops with eating bar. Dine indoors or out on spacious deck with peekaboo Mt. Spokane views. Peaceful primary suite includes walk-in closet and luxury bath with vessel sinks, garden tub and walk-in shower. Daylight lower level features 3 bedrooms, full bath and family room with designer carpet. Gated patio. All appliances stay. Main floor utilities. Convenient to South Hill amenities.

5 Bedrooms, 3 Baths | 3,434 s.f. | $615,000

NANCY WYNIA Managing Broker ABR, CNE, CRS, GRI 509.990.2742 nwynia@windermere.com

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Outside in: Improvise with what’s on hand

R

ecently, I entertained at the lake for my husband’s birthday. It was a rainy day, but the whole family was there, and I wanted it to be special. My plan was to eat outside; however, mother-nature disagreed… welcome to the Northwest.

No matter the occasion or the weather, when I set a table, I like to make an impression.

My mom used to say that when you give a gift, presentation counts. It makes the person receiving the gift feel special. I have applied this principle to my passion for entertaining. Spending time with family and friends fills me with joy.

Whether it means making their favorite meal, buying just the right gift, or creating a special event in their honor, it’s all done with love. That weekend was no exception… we went from alfresco dining to an indoor buffet.

The menu consisted of Italian sausage from Spokane’s Sonnenberg’s Market and Deli.

If you have not yet been there, you should go and check it out. They have the perfect ingredients for any summertime BBQ. I made a Mexican salad; the colors are enticing, and it’s always a huge hit with guests. A grape salad and pineapple upside down cake (a family tradition) rounded out the meal.

I placed a wooden bowl and a recycled wooden tray upside down to create varied tiers, making the arrangement more appealing. I used a throw blanket as a tablecloth to cover my risers—a scarf could also be used. Candlesticks and votives added soft light and elegance. I placed a whole fresh pineapple and mini

by Kim Mehaffey watermelon on the table scape for added color.

To complete the picnic look and pay homage to our

the NEST 67

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outdoor theme, I took rocks and driftwood my kids, and now granddaughter, have collected over the years from the beach.

All the items used to create the outdoor/ indoor buffet were things I already had at the house. To create the right mood, I turned on some old school country music and chilled our favorite beverages in a recycled metal canoe cooler I picked up at Savvy Home—because you can’t forget the drinks. Cheers!

Styled and photographed by Kim Mehaffey @savvyhomespokane savvyhomespokane.com

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LAKE HOUSE FLOORING

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Where we’ll land

Traveling hockey family custom builds home base

by Sarah Hauge photography by Bonnie Ryan

W

e planned it to be our forever home,” says Bonnie Ryan of the modern farmhouse she, her husband, Derek, and their two children moved into about a year ago on Spokane’s north side.

Bonnie and Derek are Spokane natives who have lived all over the world thanks to Derek’s career as a professional hockey player (most recently, he played three seasons with the

JULY 2021 / BOZZIMEDIA.com

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Calgary Flames). The whole family moves wherever the hockey team is based for the regular season (typically September through April), and Spokane has become their home base in the off-season.

Knowing that hockey life won’t last forever, they looked for a place to put down permanent roots in Spokane and fell in love with a spacious, ten-acre property.

“This is our ‘retirement from hockey’ home,” says Bonnie. This is “where we’ll land when he’s done.”

Stunning scenery surrounds the home, split between four

acres on lower ground surrounding the home and six acres of mountainside that cannot be built on. The family loves to hike up into the hills and often spot wildlife nearby—everything from hummingbirds to a fun trio of recent visitors: a moose with twin babies.

The Ryans hired Rippy Construction to build the home—their first time doing something completely custom. They knew they wanted a modern farmhouse design, with lots of space to entertain.

They had their minds set on a white house with stonework and

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ended up with an exterior of stucco and stone, warmed up by the rich wood tones of the garage doors and copper gutters.

The open concept homes brings together classic and timeless elements and contemporary design, employing many natural materials and classic patterns like white oak flooring, soapstone, board and batten and shiplap wall treatments, wood

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beams, and tongue and groove exterior ceiling planks. Modernleaning choices like a floating fireplace hearth, nine-inch backplates on black doors, black window casings, and gridded glass shower doors contribute depth to the mix. Bonnie adds texture and 70

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coziness by layering neutrals, and also likes displaying antiques and vintage finds, things she says make you wonder, “What’s your story?”

Bonnie has documented all of their home build and design

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journey on Instagram (@theryanhaus_), where she posts helpful tips in her “Building 101” series, as well as sources to favorite products, shopping resources, and design ideas and tricks. Bonnie’s “wheels are always turning,” Derek has told her, and she’s forever tweaking spaces, rearranging furniture or shelf décor, or experimenting with new techniques, like the Roman Clay wall treatment she

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recently applied to a statement wall in the primary bedroom.

The spacious kitchen is a prime example

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of how timeless and contemporary elements have come together. The countertops allow plenty of prep space and feel classic

alongside the deep farmhouse sink and the backsplash, which is a brick tile treated with a German schmear mortar treatment. As a

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nod to today’s design trends, they chose all panel-ready appliances and did two cabinet finishes, with a white oak island and white perimeter cabinetry. All of the lower storage in the kitchen is drawers, which makes it easier to access everything (no more stooping and rummaging to get something out of the very back of a corner cabinet).

A mix of open shelving and closed upper cabinetry provides ample storage and space to display décor.

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Essentials like wall outlets were placed as discreetly as possible, with under-cabinet outlets in the kitchen and outlets built into the backs of bathroom drawers. Lighting was also carefully considered

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lights over the island, and can lights in the ceiling.

The home is ideal for entertaining, with plenty of seating around the large island, in the breakfast nook, at the dining table, and just off the living room through the panoramic doors that open onto the covered patio, where there is dining and lounge space and a stone fireplace. The kids love the saltwater pool, and the pool house provides space for storage of pool toys, a change room, and a bathroom with stunning blue and white starburst tile. The pool house’s covered porch spans the outdoor kitchen and dining area.

Back inside, the primary suite is a spacious, soothing room connected to an expansive primary bath. “That nice, big bathroom

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is really what dreams are made of,” says Bonnie; Derek was a big proponent of the bathroom’s large footprint, which allows it to easily accommodate a deep soaking tub, double vanities, a walk-in shower, and a steam shower. The flooring is striking, with hex tile near the shower and tub transitioning to wood nearer the vanities.

“You step out onto tile. Then when you’re getting ready, you’re on the nice, warm wood,” says Bonnie.

In addition to the great room and primary suite, also on the main floor is the laundry room (secondary laundry is located on the second story “which is really convenient with the kids”) and mud room/drop zone with built-in lockers; a powder bathroom; and an impressively organized pantry.

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A staircase pairing chunky white oak treads with chevron stair risers leads to the second story. “This is the kids’ domain up here,” Bonnie says. On one end of the catwalk overlooking the great room are the kids’ bedrooms. Son Zane’s room has rich green walls and an impressive built-in bunk bed. Daughter August’s room has board and batten on the lower walls and a large-patterned floral wallpaper above.

With her views of the surrounding hillside, “she honestly has the best room in the house,” says Bonnie.

On the other end of the catwalk is a “flex room” that doubles as guest room and play space.

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an officially designated playroom down there, as well as a man cave where hockey memorabilia can be displayed.

The home may be new, but it’s full of antiques and meaningful vintage pieces, like the hundreds-of-years-old beam they used for the fireplace mantle in the living room, and a carved wood bowl on the floating soapstone hearth that was originally Hungary (which has special significance as that’s one of the places Bonnie and Derek once lived).

“Vintage stuff is just special to me,” she says; her favorite local shop is Lucky Vintage. With vintage and antiques, “Not everyone has the exact same one, which I like. Not that I’m against Target, because I do go to Target!”

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She’ll have the chance to collect, play with, and rethink her mix of furniture and décor for a long time to come. Bonnie loved the process of designing and building a home in Spokane, the place they plan to live longterm—part-time now, and permanently once hockey life has run its course. In high school she remembers people being ready to get out of town as fast as possible. But “you get out of here and you realize how awesome it is,” she says. “You can do anything in Spokane”—lakes, fishing, hiking, skiing, all things their family loves, as well as spend time with extended family and friends.

“It’s definitely home,” says Bonnie. “It’s definitely where we want to raise our kids.”

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THE NEST/home styles flooring

Retreat from the Ordinary

by Darin Burt

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Beautiful, Resilient Flooring Options for Your Vacation Home

LUXURY VINYL You may have negative images of vinyl from the past, but today’s luxury vinyl flooring has a beautiful look and endless customizable options. This versatile classic is incredibly water-resistant, hardy, and low maintenance, making it a great choice for lake homes.

Although it’s called “luxury” vinyl, Hudson says the material is highly affordable and installation is often less expensive and invasive than traditional hardwood or tile.

Modern printing processes create endless colors and tones, and the surface layer can even be embossed with tiny bumps and grooves to further mimic natural wood and/or stone. Available in sheets, tiles, and planks, luxury vinyl can be installed over most flat surfaces, and is easy to remove if you ever decide to remodel.

When you decide to live by the lake and build your dream vacation home, you have also relented to let the outside in. Water, sand, and dirt can potentially have costly side effects if you do not choose the right flooring. When living near the water, Justin Hudson, director of purchasing with Great Floors, the Pacific Northwest’s premier floor covering specialist, recommends your best choice combines beauty, function, and resilience to natural elements that get tracked inside.

If you’re set on a cabin feel, Great Floors offers Karastan LuxeCraft, a luxury vinyl plank that captures the appearance of wood in fine details to perfectly resemble nature’s imperfections. LuxeCraft is guaranteed to be 100 percent waterproof and resist scratching and stains by your four-legged family members.

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THE NEST/home styles flooring CARPET Surely carpet and the wet conditions of a lake don’t mix, right? The truth is that carpet makes for a great option in a lake house; however, proper placement is essential. For instance, carpet in hallways, bedrooms and the living room are good choices.

“Everybody’s idea of a vacation home is a little bit different, but people still want that softness underfoot,” Hudson says.

For a carpet that won’t need constant cleaning during your vacation, Hudson recommends Mohawk SmartStrand—it has permanent stain and soil protection built directly into the fibers during manufacturing. SmartStrand is also environmentally friendly because it is made in part from renewable resources.

TILE If you’re going all out on your vacation home, you can’t do better than stone tiles.

You can choose from porcelain, terra cotta, and natural stone, such as marble, granite, travertine, or slate. Tile is more durable than nearly any other finished flooring and can withstand heavy traffic, water, pets, kids, spills and doesn’t absorb odor.

Tile gives you the flexibility and creativity of combining various sizes, colors, and textures to create a one-of-a-kind floor.

Lakeside foyers and living rooms that open to the outdoors are perfect places for tile.

By adding larger tiles outside, you create a seamless, flowing transition so that your vacation space never ends.

If you’re set on a cabin feel, Great Floors offers Karastan LuxeCraft, a luxury vinyl plank that captures the appearance of wood in fine details to perfectly resemble nature’s imperfections. LuxeCraft is guaranteed to be 100 percent waterproof and resist scratching and stains by your four-legged family members. For everyday cleaning, a soft-bristled broom and mop moistened with warm water is all you’ll need.

Luxury vinyl tiles that look like stone or ceramic tile are a great option—especially in high traffic areas—if you’re renting your vacation home as an Airbnb. LVT has the same advantages as vinyl planks, but with the added benefit of being easier to repair by simply replacing a damaged section with a new single tile.

Still want real hardwood flooring, but without the risk of warping and wood rot over time from changes in humidity and moisture or spills that penetrate it? An engineered hardwood, such as Raintree, utilizes a hybrid construction that takes a waterproof composite core and foam backing and tops it with a luxurious sliced hardwood layer with a patented coating to protect against moisture, scratches, and indentation.

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THE NEST/honey housewife

Honey Housewife sets the stage—

and teaches others to do the same

by Adriana Janovich photography by Miranda Cheney

Megan VanStone always aims to set a festive table. Coming up centerpiece that’s done in minutes.” with and carrying out special themes are among her favorite A busy South Hill mom and wife, business owner and parts of the process. manager, and pastry chef, VanStone decided to share her Black-and-white and candlelight for New Year’s Eve. A homemaking and culinary ideas at the encouragement of hand-stamped, heart-covered tablecloth and vases full of fresh some of her best girlfriends. Since last summer, her posts pink roses for Valentine’s Day. Tulips and oversized glass eggs have covered everything from table-setting basics and tips for Easter. And, of course, for Memorial Day and the Fourth of for organizing the playroom to instructions for how to clean July, it’s all stars and stripes. caked-on sheet pans and mixing homemade laundry detergent.

“I love anything red, white and blue and American,” Season-specific posts discuss things like creating a flower says VanStone, who’s known for arrangement using a pumpkin as her creative tablescapes when the vase and decorating the front entertaining family and friends for porch for fall.

I work. I have three kids. holidays or just because. To her, Sprinkled throughout it’s about creating backdrops for the decorating tips and My house is a mess ninety beautiful memories and helping home how-tos are some of percent of the time. But I can others do the same. her recommended recipes: A longtime Instagrammer under watermelon summer salad, hot walk outside and snap some the handle @honeyhousewife, crab dip, lobster pot pie, crispy VanStone launched her blog with marshmallow brownies, caramel foliage out of my yard, throw the same name about a year ago, apple cinnamon rolls, her family’s that on top of a tablecloth featuring her picturesque family of favorite chocolate chip cookies, five enjoying some of their favorite and more. with some candles, and I recipes and her stunning place “I truly love showing people settings. Two key points she stresses: how easy it is,” says VanStone have a centerpiece that’s these special touches don’t have to be who describes her vibe—both in done in minutes. expensive, and they don’t have to take fashion and décor—as classic. “I a lot of time. don’t like things on the superWhile she includes some pieces modern end. I like things a little from places such as Pottery Barn more timeless and elegant, but and Williams-Sonoma, she also often sources materials from also—being from the Pacific Northwest—I don’t want them to household items she already has on hand, as well as local thrift be too stuffy or uptight. I want things to be easy-breezy.” shops, and fabric, craft, and dollar stores.

VanStone started her Instagram account when she was “I want people to understand this is insanely easy and it pregnant with her first child as a way to keep in touch with doesn’t have to cost a fortune. You can do it tonight at dinner,” other moms-to-be. Her oldest is now nine. Grace and her she says. “It’s all about learning tips and hacks. I work. I have two younger siblings, Jack and Georgia, are often featured in three kids. My house is a mess ninety percent of the time. But I posts. So is husband and father Aaron VanStone, president of can walk outside and snap some foliage out of my yard, throw Processing Brokerage and Honey Housewife’s right-hand man that on top of a tablecloth with some candles, and I have a since they wed twelve years ago in August.

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By using slices of lemon rind, Megan VanStone was able to elevate Jell-O shots.

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THE NEST/honey housewife

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“He’s my biggest fan and my biggest support,” VanStone says.

“If I forget linens or flowers, he’ll go get them, or he’ll make sure the kids are taken care of when I have a photo shoot. He’s been amazing through all of this.”

They met at Madeleine’s.

He was a customer. She owns the downtown Spokane café and patisserie with her mom, Deb Green. She also owns the Southern-inspired Casper Fry restaurant in the South Perry District and downtown Durkin’s Liquor Bar with her mom and brother, Ben Poffenroth.

“Growing up, my mom catered, and I would help. Ever since I could hold a knife, I was helping her in the kitchen. We had so much fun staying up to the wee hours preparing food,” says VanStone, who majored in advertising at the University of Idaho. “I was much more of a creative person than an academic person. I was the only one in my sorority with a sewing machine and a craft drawer, and I would sew everyone’s Halloween costumes.”

Her final project: the business plan for Madeleine’s. “I told my mom I wanted to go to pastry school after college,” VanStone says. “If I could bake and she could cook, we could open a restaurant.”

While her mom scouted locations, VanStone attended the San Francisco Baking Institute.

They fine-tuned the concept and menu via emails and phone calls, and Madeleine’s opened in 2007.

VanStone works there Sundays and Tuesdays and helps out as needed at Durkin’s and Casper

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THE NEST/honey housewife

Fry. And she still caters with her mom from time to time. But these days she devotes three days a week to creating content for Honey Housewife. “Creating comes so naturally to me,” says VanStone, who kicked around the idea of the blog for two years before launching it in July 2020.

“I love to throw parties. I love to cook and host. I love to set a table,” VanStone says. “My friends would say, ‘Why aren’t you sharing this? You need to be putting this out there.’ It just took me coming to a place in my life where I felt confident enough to dive in and give it a try. And I love it. I love coming up with the concepts. I love searching for what I need. I love seeing the finished product. Most of the stuff I’m posting about I would be doing anyway: making art to put in my daughter’s nursery, hosting dinners, making food for family and friends, and enjoying their company and conversation. That’s what hospitality and entertaining is all about. It was just a matter of organizing myself enough to be able to blog about it.”

Deadlines help. VanStone has a standing photo shoot with Miranda “Randi” Cheney of Miranda Cheney Photography every two weeks “and that holds me accountable,” she says. “I need that structure.”

Positive comments from readers “are what keeps me going.

They’re so rewarding for me. I love the restaurants dearly, but I was craving something for myself and to be able to step out on my own. This is 100-percent me.” honeyhousewife.com mirandacheneyphotography.com

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Honey Housewife’s Summer Entertaining Tips “I like taking things to the next level, whatever I’m doing,” says Megan VanStone, aka Honey Housewife. Here’s how she makes her summer gatherings pictureperfect.

• Choose a theme. “It’s always whatever is inspiring me at the moment. I might be at a thrift store and see a beautiful pitcher and think, ‘I want to set a whole table around this piece.’ Or, I could be at Trader Joe’s and see all these flowers in soft pinks and corals and think, ‘I can make a whole vibe based off that.’ The upcoming summer holidays make me think of bright colors and red, white, and blue, barbecues and checkerboard tablecloths. Soon, the weather will start to change, and it’ll be all apples and cinnamon, pumpkins, gourds and fall colors. When you’re trying to set the tone, think of the season. And, when in doubt, just use white.”

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• Extend theme colors to menu items. Think red and blue berries for the Fourth of July.

• Celebrate cherry season. “I love cherries in summer. You can do a cherry dessert.

You can do a cherry barbecue sauce. You can have bags with cherries for people to take.”

• Grow your own. “I love going outside to see what I have growing that I could use in a tablescape. I’ve got rhubarb. I’ve got fresh mint. That inspires me. Use what’s there already and available to you. It saves you time and money.”

• Consider citrus. “Citrus is a super-fun way to celebrate summer. You can add it to a pitcher of water for extra flavor and refreshment. You can add it to serving trays as a garnish. You can put whole fruit into a flower arrangement. It’s an easy way to take something to the next level.”

SUMMER

LOVIN'!

• Cover it up. It’s OK if you don’t have dozens of tablecloths in different colors.

A blanket scarf could double as a tablecloth. So could a ten-dollar swath of unhemmed fabric. Wrapping paper or craft paper could serve as a table runner or placemats.

• Switch it up. “I like to use things you wouldn’t necessarily think of for glassware in an outside setting. You’re not going to worry as much about breaking them if you use Mason jars or milk bottles with a fun straw, for example. Instead of plain paper plates, you could do something unexpected; you could use checkerboard hot dog trays like you’d see at a ballpark. Doing things that are just a little out of the ordinary is a fun way to add to your outdoor summer event.”

• Get chargers on the cheap. “The dollar store sells chargers for a dollar. If I’m doing dinner for twelve, that’s twelve dollars. I can buy a can of spray paint for three dollars and make them any color I want, and I can repaint them and reuse them.

At other stores, that would have cost me twenty dollars or thirty dollars per place setting.”

• Put a ribbon on it. “I like to use a lot of ribbon. You can tie it around silverware and napkins. I’ve tied it around entire place settings before. Those little touches make things look really customized.”

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Keep it natural:

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HEALTH BEAT/skin care

by Tanya Madden

Y While Botox relaxes facial muscles, fillers are injected to contour the face—for example, to elevate hollow cheeks or temples, or to plump the lips. The most common filler in use is made of hyaluronic acid, a natural building block in the body that super hydrates the treated areas of the skin, adding volume and plumpness.

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ou can only be young once, and that goes for your skin, too. Over time, skin loses its youthful glow as it begins to break down faster than it can naturally rejuvenate due to the stress, environmental factors, and the normal course of life. You may not be able to turn back the years, but you can give your skin a youthful, healthy glow—erasing the signs of aging and achieving smoother, tighter skin with fewer wrinkles and lines— without surgery.

Jordan P. Sand, M.D., F.A.C.S. is the director of the Spokane Center for Facial Plastic Surgery. His practice focuses on minimally and non-invasive procedures to help patients elevate their natural look and be more confident when they look in the mirror.

“Even small things to make improvements to your appearance really do translate into having a more positive feeling about yourself and your interactions with the world,” says Dr. Sand.

For individuals looking to get rid of fine lines and wrinkles, Botox and dermal fillers have been—and continue to be—among the most popular options for a nonsurgical “facelift.”

While Botox relaxes facial muscles, fillers are injected to contour the face—for example, to elevate hollow cheeks or temples, or to plump the lips. The most common filler in use is made of hyaluronic acid, a natural building block in the body that super hydrates the treated areas of the skin, adding volume and plumpness.

The newest fillers alter the density and stretchability of the hyaluronic acid. Boosting the elasticity, according to Dr. Sand, makes that specific filler more effective around the mouth and in the lips, whereas a denser filler is better suited to temples, cheeks, and along the jawline. The results are more natural than in the past where one filler was used everywhere on the face.

Youthful Skin to the Surface At Odara Medical Spa, owner Jaime Crocker’s “enhance rather than augment” approach to skincare fits perfectly with the desire of her clients to look good for their age without letting on that they've had anything done.

To achieve that goal, Odara Medical Spa offers a variety of medical spa services, including HydraFacials and Cryoskin. The newest is called microneedling, which works by placing a handheld device containing tiny needles against the skin to create microinjuries—this triggers the body’s healing process, which in turn helps to generate collagen and elastin. To boost the benefits of microneedling, radiofrequency energy can be used to target and improve a litany of common skin conditions including fine lines and wrinkles, sun damage, blemishes, skin laxity, hyperpigmentation, stretch marks, and acne scars.

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Although outcomes vary by individual and condition, Crocker says that often one microneedling session can make a significant difference.

“You do get some immediate skin tightening,” Crocker says, “but the big benefit is weeks to months down the road when those fragile skin cells with enhanced collagen and elasticity come to the surface.”

Estheticians are—by their very nature—professionals in bringing out the best in their client’s skin. A major component of that is the esthetician evaluation the client so that they can come up with a plan that fits that person’s individual skin needs. We all have different skin—sensitive, dry, oily, and various combinations and conditions.

Not all skin can be treated the same, which makes the evaluation period crucial. Tried and True Loft has many different skincare treatments so that they’re able to customize facials to their clients’ needs. They also offer waxing services so that you can have a natural appearance—without unwanted hair.

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Light Work

Where some treatments pinpoint specific areas of the face and skin, there are times when the whole body could benefit from some rejuvenation. Sunny Buns Tanning Salon and Spa offers state-of-the-art indoor tanning systems and airbrush bronzing to add healthy color to your skin without subjecting it the damaging rays on the sun.

Basking in the sun is undoubtedly relaxing, so much so that many sunbathers end up falling asleep. With the risk of developing skin cancer from long-term UV exposure, however, this could be dangerous for your health. Tanning beds limit your time inside and thus, your danger, while spray tans don't expose you to UV rays at all.

Red light therapy is another touchless, whole body treatment available at Sunny Buns. A red light therapy bed may resemble a tanning bed, but there’s a major difference.

The glow is produced by infrared light waves that can absorbed deep within the skin, muscles, tissue, joints to stimulate the body’s natural cellular activity, and activate blood flow to reduce chronic pain and inflammation, repair sun-damaged, swollen, or blemished skin and keep skin renewed and firm.

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By LINC Foods The Local Inland Northwest Cooperative lincfoods.com

Walking down a narrow dirt path with

trees and bushes enveloping you, a shiny purple glimmer catches your eye. You stoop down to inspect, and find a tiny berry, plump and ripe. You barely touch the berry, and it falls from its branch, as if the bush is handing it to you. You pop it into your mouth, and it explodes with a sweet and tart juiciness.

After a year of stayat-home orders, many of us are itching to get outside and connect with the people and land around us. With just a small taste of foraged foods from our region, one often feels a connection to the natural world and gratefulness for unexpected treats from the land.

Josh Yakes, owner of the Spokane-based Gourmet Foragables & More, talks of the abundance found in nature and the health benefits foraging can bring us; “Wild greens are often healthier than what you can grow in the garden.”

Josh explains that nettles, for example, are a more nutritious substitute for spinach.

Just dip them in water or cook them to remove their stinging qualities. Enjoy them on pizza, sandwiches, or in soup. Each spring, Josh makes a simple, four ingredient nettle soup with nettles, potatoes, chicken stock, and heavy cream.

We owe much of local foraging knowledge to the Spokane People and

their traditions. The foods that we can discover and harvest today have long been cultivated by the Spokane Tribe. With the colonization of Native lands and impacts of climate change, finding wild foods has become more challenging and competitive.

The drought this year led to a scarcity of morel mushrooms, and there is a similar outlook for wild berries.

Intensified windstorms in the region have destroyed ecosystems and increased the danger of wildfires, which can wipe out areas typically abundant in wild foods.

Despite the challenges facing wild foods, they are all around us—look no further than your garden for lambsquarters, the surrounding trees for lilacs or other edible flowers, and perhaps you’ll come across some huckleberries on your next hike. If you do choose to go foraging beyond your yard, Josh suggests starting by finding a local expert or foraging group that can teach you how to identify wild foods safely and responsibly. If you are uncertain about identifying foragables, always err on the side of caution and look instead for Gourmet Foragables & More at farmers’ markets in the Spokane area or order online through the LINC Market (lincfoods.com).

Although cooking with foraged foods can seem like a step into the unknown, most can be added to everyday meals. On a hot, summery day, stay hydrated with a watercress and cucumber salad. Top

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HEALTH BEAT/linc

it with cattail shoots for added fiber to aid digestion and a wild berry dressing to increase intake of antioxidants, vitamin C, and iron. Try including lambsquarters, or “wild spinach,” in a basil and roasted garlic pesto for a wild, earthy flavor and added calcium and vitamin C. Pick huckleberries and blackberries and bake a pie with the little treasures you’ve found, an unforgettable experience and flavor that will stay with you through the years.

Foraging for wild foods and discovering new recipes can help us to connect with our surroundings, increase physical activity, and nourish our bodies but must be carried out with awareness and care. Josh recites an age-old guiding principle of foraging, employed through the ages by countless foragers including the Spokane People, “Use what you take and take only what you can use.”

We owe much of local foraging knowledge to the Spokane People and their traditions.

The foods that we can discover and harvest today have long been cultivated by the Spokane Tribe.

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Watercress Salad with Wild Berry Dressing Serving Size: three to four Watercress salad • ½ lb watercress, rinsed • 2 handfuls arugula, rinsed • 1 cucumber, chopped into bite sized pieces • 5 cattail shoots, rinsed Wild berry dressing • ½ cup fresh wild berries—we used wild blackberries • ½ lemon, squeezed • 3 tbsp olive oil • 1 tsp honey • Pinch of salt 1. Prepare the wild berry dressing by mashing the berries using a fork or a food processor. Add the remaining dressing ingredients and whisk until combined.

2. Remove the leaves from the watercress and discard the stems and flowers. Place in a large bowl with the arugula.

3. Place the cattail shoots on a cutting board and remove the ends. Peel back the outer layers of the cattail until you reach the supple, white center of the shoot. This center portion should be easily pierced with a fingernail or bitten into. Chop the center portion into small rounds and soak with an extra squeeze of lemon.

4. Place the chopped cattail shoots and cucumber into the bowl with the greens. Sprinkle with chopped pecans, dress with the wild berry dressing, and drop a few additional berries on top. Feast with the seasons!

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HEALTH BEAT/stay active

stayactive

by Ann Foreyt

Ann Foreyt (they/them) is a project manager by profession and a runner and CrossFit/HIIT enthusiast by passion. They also practice and teach aerial silks. Their goal is to make fitness accessible and enjoyable for all bodies and ability levels.

Warm-ups, demystified When you read about working out, you often hear, “Make sure you warm up!” and “A good warm-up will prevent injuries – it’s important!” But what does that actually mean? And how do you incorporate this magical injury-reduction and performanceenhancing activity into your workouts effectively?

While all of us are different and you may find that you need more or less movement to get yourself set up for a productive workout session, the following three steps should be a good guideline for almost any body to prepare for movement.

photos by James & Kathy Mangis

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While a good warm-up does, and should, add a few minutes to your workout time, it can pay dividends in helping you feel more prepared for what’s ahead.

1. WAKE UP YOUR BODY The first and most important stage in an effective warm-up is waking up your large muscle groups and letting them know that you’re going to be using them actively. Especially if you spend most of your day sitting at a desk or in another sedentary position, giving your body a few minutes to transition from couch mode to doing-stuff mode can make a big difference in how you feel by the time you start your programmed workout.

Even five minutes of movement can be helpful.

The intent of this segment of a warmup is to get your heart pumping and lungs expanding, and should increase the blood flow to your muscles. You should literally feel warmer!

This is also a great time to get mentally prepared for what’s ahead. Play an upbeat song or two, focus on your goal for your workout, or just clear your head of some of the stresses of your daily life so that you can give your workout your full attention.

Waking up your body shouldn’t be strenuous but should be focused on whole-body movements to get all your muscles and joints involved.

SUGGESTIONS: – A brisk walk or slow jog around the block – A few quick hustles up and down a set of stairs – Thirty seconds each of a few of your favorite elementary school calisthenics: jumping jacks, squats, burpees, etc.

2. PREPARE FOR INTENDED ACTIVITY The next stage of a warmup should be preparing your muscles and brain for the activities/movements you intend to do in your workout. These movements should be at a lower threshold, particularly if you’re going to be using weights, doing any high-impact movements, or doing movements that require a focus

on technique. This section may be at least partially incorporated into the above section if you’re mainly doing bodyweight or low-impact work.

Regardless, prior to starting your programmed workout, work gently through the movements you intend to do. Particularly for technique-focused movements, this is a great time to really focus on your form and correct movement. This will help when you add weight or start moving more quickly during your workout.

3. DYNAMIC STRETCHING Once your body is warm and you’ve prepared yourself for the movements you’re intending to do, it’s time to give your muscles and joints a little love by gently working your muscles and ligaments to their full range of motion.

Note that the key here is dynamic.

As you stretch, don’t spend more than a few seconds holding any one position— keep moving! Static stretching (holding one stretch without moving) is a great cooldown but can be detrimental to your performance if done prior to a workout.

Once again, some of these stretches may have been incorporated into the sections discussed above (for example, if you have already done squats or lunges), but check in with your body to see if you feel any tightness, and if so, spend a few minutes focusing on that area.

SUGGESTIONS: – Walking lunges (add in a torso twist if that feels good) – Deep squat to forward fold – Leg swings – Arm circles – Hip rotations – Downward-facing dog to upwardfacing dog While a good warm-up does, and should, add a few minutes to your workout time, it can pay dividends in helping you feel more prepared for what’s ahead.

SEPT: • Power 50 • Fall Arts Guide • Fashion

OCT: • Best of the City • Cancer Care • Meet Your Banker

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DEC: • Holiday Gift Guide • Cosmetic Surgery • Senior Living

Contact us to be a part of these features 509/533.5350

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WE CAN...

Celebrate Go Out Party

... AGAIN

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p ro u d l y s u p p o r t i n g o u r re s t a u r a n t + b a r t e n a n t s

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feature and photos

by Kacey Rosauer

Teri-steak Sandwich

Follow Kacey Rosauer of Rosauer's Kitchen on Instagram for more recipes and food inspiration.

The smell in the air this time of year brings out the green jealousy monster and a rumble in my belly—the smell of your neighbor’s BBQ as you’re pulling into your driveway, starving for dinner.

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LOCAL CUISINE/recipe

T

he smell in the air this time of year brings out the green jealousy monster and a rumble in my belly—the smell of your neighbor’s BBQ as you’re pulling into your driveway, starving for dinner.

With little effort, you can be that neighbor with this sweet and spicy teri-steak sandwich. I like to grill my ciabatta while the steak is resting. Marinate the night before so when you start grilling right when you get home. Heat with some air fryer sweet potato tots or pack them with some sides for a picnic by the river.

Teri-steak Sandwich Yield: four sandwiches Sandwich 4 ciabatta buns 1-2 tomatoes, sliced ½ red onion, sliced thin 2 cups baby spinach 2 lb flank steak 1 cup sriracha mayo 1 batch of teriyaki marinade/sauce Teriyaki Marinade/ Sauce 1 cup soy sauce ½ cup brown sugar 1 tbsp fresh ginger, minced 2 tsp garlic, minced 2 tbsp honey 2 tsp sesame oil ⅓ cup mirin ¼ cup cold water mixed with 3 teaspoons cornstarch, flurry Sriracha mayo (mix well all ingredients) 1 cup mayo 1-2 tbsp sriracha Juice of ½ lime Teriyaki Marinade 1. In a medium bowl, add everything except the water and cornstarch flurry. Mix well and divide, reserving half for the marinade. Refrigerate for a minimum of three hours but ideally overnight.

2. In a medium saucepan, bring the other portion to a simmer on medium heat.

3. Mix the water and cornstarch in a small bowl and pour into the simmering marinade. Once the sauce is thick enough to coat the back of a spoon, remove from heat, place in a bowl (or squeeze bottle), and allow to fully cool.

Assembling Sandwiches 1. Grill flank steak to medium rare (internal temp 120˚), allowing to rest prior to slicing as thin as possible.

2. Slather the bottom bun with sriracha mayo.

3. Lay about ¼ the of the steak on to the slathered bun, pour some teriyaki sauce on the steak then top with tomatoes, onion, spinach, and top bun.

4. Serve immediately or pack up with some fantastic sides (look at rosauerskitchen.com for ideas) for a perfect picnic.

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The Finest Mexican Food in

Washington!

14201 E Sprague Ave Spokane Valley (509) 927-8428 3209 E 57th Ave South Hill (509) 448-3834 RanchoViejoMexican.net

16208 E Indiana Ave Spokane Valley (509) 922-0770 VaquerosMexicanSV.com

dine-in take-out

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LOCAL CUISINE/coffee

for the

loveofcoffee

You can touch base with Kate via Instagram (@wordsncoffee) or www.wordsncoffee.com.

by Kate Vanskike

White

Coffee and

Wise Community

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A few blocks north of Gonzaga University on Hamilton Avenue sits a small coffee shop with two garage doors indicative of a previous automotive life. Permanently parked in front is a classic 60s VW Beetle, black, with the Arctos Coffee logo (a bear in the woods) painted in white. Given its proximity to the college campus, Arctos is a hot spot for students, furiously studying or simply hanging out.

But there’s another kind of customer who’s usually first in line any day of the week: a septuagenarian named Kent Ross, who orders a mocha every time. Several times a week, friends meet him for conversation; other days, he passes the time in a bit of small talk with students and other regular customers.

“I like getting to know the owners, and Jason here is a good guy,” Kent says.

Having worked for and then owned his father’s trucking business, Kent knows the value and challenges of a small business in Spokane, where he’s lived his whole life. Once an adventure runner who trekked the mountains of the Northwest and completed 500 miles of the Pacific Crest Trail, life following a major stroke isn’t as active as he might like. He traveled to Europe, enjoyed hearing authors at Auntie’s Books, and volunteered for the food bank. But things are slower now and showing up at Arctos when the doors open is what keeps him going.

“When they had to change things during the pandemic restrictions, I asked if they could open

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at 6:30 instead of 7:00, and they did,” Kent says. “That’s why I feel like I should be here every morning.”

With the help of his dad, owner Jason Everman created Arctos in 2018. He focused on creating a standard blend by using a small selection of beans that can be roasted to consistent perfection. The Arctos staple comes from two South American beans roasted separately then blended. He also has made white coffee a standard, which offers both a caffeine boost and a unique flavor.

“White coffee is a very beautiful alternative to your traditional espressobased drinks. It tastes completely different,” Jason says.

Roasted for half the time of a regular medium roast coffee, these beans are dropped into the cooling bin soon after they lose their green hues, producing results he describes as “beautiful golden beans that smell and taste nutty, and are less acidic.”

Visitors to the flagship café see the tiny roastery upon entering the building, often with Jason seated at the console. In the service area, the ceiling is lined with the burlap bags from around the globe that once held beans, and flags from Gonzaga, Eastern Washington, Washington State, and Whitworth universities that lend a campus vibe.

But it’s the community atmosphere created by customers themselves that Jason appreciates most.

“Kent sitting in Arctos every morning sipping his 12-ounce mocha and chatting it up with the baristas and customers is a perfect example why coffee is so amazing.”

Jason said. “It helps us get out of bed every morning. It brings us together. It’s comforting. It’s community.”

Author’s Choice: The Logan Latte— caramel, brown sugar cinnamon, and Irish cream.

Drive-up service: Arctos partners with the Joe Coffee app to provide online ordering for a quick pick-up from the counter. Or, you can stay in your car and visit Grind Central, a drive-through coffee stand located near Millwood, 8015 E. Trent Ave. Credit where credit is due: It’s my husband, Jeff Bunch, who learns the stories of every business he visits, from the owners to the customers. He’s forever a connector; I’m just the one who whittles down the stories into pieces you can savor with a cup of coffee.

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LOCAL CUISINE/new eats

Ribbon cuttings

Bosco Pasta & Panini

What: An Ethan Stowell Restaurant serving fresh and quick Italian cuisine Where: 835 N. Post St. Try the Heart & Soul Panini ethanstowellrestaurants.com

People’s Waffle

What: A breakfast, brunch, and lunch restaurant that started as a food truck, serving fresh waffles.

Where: 15 S. Howard St. Try the Bahn Mi waffle peopleswaffle.com

Vieux Carre NOLA Kitchen

What: New Orleans inspired Cajun and Creole cuisine Where: 1403 W. Broadway Ave. Try the crawfish boil vieuxcarrespokane.com

The TEA – Boba Bar

What: A boba tea bar offering a variety of menu items including Build Your Own boba Where: 1227 W. Summit Pkwy.

Try the lychee boba tea theteanw.com

Terraza Waterfront Café

What: Latin American cuisine overlooking the Spokane River Where: 1950 Bellerive Ln. #106, Coeur d’Alene Try the tequila clams terrazacda.com

Crepe Cafe Sisters

What: A brick-and-mortar that started as a food truck serving sweet and savory crepes Where: 441 N. Nettleton St. Try the oinker crepe crepecafesisters.com

Tavolàta

What: An Ethan Stowell Restaurant specializing in Italian cuisine Where: 221 N. Wall St. Try the Burrata ethanstowellrestaurants.com

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509.863.9196 611 E 30th Ave RepublicPi.com

BEST PIZZA

509.323.1600 3315 W Northwest Blvd DownriverGrill.com

BEST WEST NEIGHBORHOOD RESTAURANT

509.327.8277 3318 W Northwest Blvd TheFlyingGoat.com

BEST PIZZA

www.mainsushi.com BEST SUSHI 9 years in a row!

Thank You Spokane!

430 W. Main Ave. Spokane, WA 99201 | 509.838.0630

Mon-Thu 11am-9pm ~ Fri 11am-10pm ~ Sat Noon-9pm ~ Sun Noon-8pm JULY 2021 / BOZZIMEDIA.com

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diningguide 180 Bar & Bistro. Features unique gourmet sandwiches, fresh salads, and homemade soups for lunch, as well as amazing appetizers—including some crowd favorites from Delectable Catering and Events—along with fun drinks, all locally sourced. 180 is a great place for people to enjoy a festive, positive atmosphere. 180 N. Howard St., (509) 824-1180, MondayWednesday 11 a.m.-3 p.m., ThursdayFriday 11 a.m.-10 p.m., bozzimedia. com/180barbistro.

p.m., Saturday 9 a.m.-10 p.m., Sunday 9 a.m.-9 p.m. 1898publichouse.com.

Featured Dish: Thai-inspired Spinach Salad Spinach, carrots, cucumbers, mung bean sprouts, scallions, and crushed peanuts tossed in their housemade peanut dressing.

Featured Dish: Pistachio-Sesame Crusted Ahi Tuna Pistachio-sesame crusted ahi tuna with jasmine rice, pea purée, soy glaze, pickled daikon, and cucumber slaw.

Featured Dish: Signature Sandwich Smoked gouda cheese melted over thick cut pepper bacon and roasted turkey, piled high with lettuce, red onion, and avocado, served on toasted sourdough bread smothered with pesto aioli.

1898 Public House. With a nod of respect to the year Kalispel Golf and Country Club was established, 1898 Public House combines a storied history with modern flair. The culinary team takes pride in preparing classic foods with a fresh twist, while using the finest ingredients.

From hand-pressed gourmet burgers and house-cured bacon to housemade rolls and charcuterie, dining at 1898 will be an exciting culinary tour for your palate. 2010 W. Waikiki Rd., (509) 466-2121, MondayThursday 11 a.m.-9 p.m., Friday 11 a.m.-10 120

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including wineries, local produce, and coffee, with a goal of the best quality service and food to your table, every time. 1924 W. Pacific Ave., (509) 315-8861, TuesdaySaturday 9 a.m.-9 p.m., Sunday 9 a.m.-3 p.m. brownes-bistro.com.

Browne’s Bistro. Browne’s Bistro is the perfect spot to enjoy good company and great food. In the heart of the historic Browne’s Addition neighborhood, Browne’s Bistro commits to offering delicious house made cuisine...all the way down to their ketchup. The Bistro roasts their meat and

hand cuts their fish. The bistro sources ingredients locally whenever possible,

Chinook crafted by Chef Adam Hegsted. Coeur d’Alene Casino Resort Hotel’s signature “upper casual” restaurant had its grand reopening on November 11, with a reimagining of its menu and cocktail offerings thanks to Chef Adam Hegsted.

The restaurant still features items diners have grown to love—such as a delicious steak dinner—but has added new items at a lower price point. There is something for everyone to love at Chinook. 37914 S. Nukwalqw St., Worley, ID. (800) 523-2464, Monday-Sunday 7 a.m.-3 a.m. cdacasino. com.

Featured item: Bone-In Ribeye Sixteen ounce bone-in ribeye cooked to perfection over the mesquite wood fire grill and topped with a seasoned sea salt. Served with Chinook’s signature smash fried red potatoes and chef ’s choice of vegetables.

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LOCAL CUISINE/dining guide Downriver Grill. Located in the Audubon Park neighborhood, Downriver is a casual fine dining restaurant focusing on fresh, local, and seasonal modern American cuisine. Both the menu and space are designed to be a welcoming addition for the local neighborhood—a place where you could get a gourmet burger or salad, a fresh pasta, fresh seafood, or a grilled steak any time of the day. 3315 W. Northwest Blvd., (509) 323-1600, Tuesday-Friday 11 a.m.-9 p.m., Saturday-Sunday 9 a.m.-9 p.m., downrivergrill.com.

8798, 10929 N. Newport Hwy., (509) 4652464, daily 6 a.m.-8 p.m., franksdiners.com.

Featured Dish: Fried Green Tomatoes Classic white cornmeal fried green tomatoes topped with Creole hollandaise.

Gander and Ryegrass. An Italianinspired restaurant in downtown Spokane with a menu featuring coursed meals based around whole animal butchery and homemade pasta. Their robust beverage program includes a full bar and wine cellar delivering a variety of pairings for each course. They would love to welcome you for your birthday and other celebrations, as well as offer you the best service for a great night out on the town. À la carte options available, too. 404 W. Main Ave., (509) 315-4613, daily 12 p.m.–9 p.m., ganderandryegrass.com.

Featured Item: Gorgonzola Fries Criss-cut fries, creamy gorgonzola sauce, fresh herbs, and black pepper.

Frank’s Diner. Frank’s breakfast, lunch, and dinner menu, available all day, has

passionate love for food. Hay J’s prepares only the finest steaks and seafood, while also offering an extensive wine list and other cheers-worthy libations. With a new outdoor patio, you can enjoy the summer sunset with dinner. This is the life. 21706 E. Mission Ave., Liberty Lake, (509) 9262310, daily 3 p.m.-9 p.m., hayjsbistro.com.

Featured Dish: Pan Roasted Chicken Breast Mary’s chicken, roasted chicken jus, sour cream mashed potato, vegetables.

Indaba Coffee. With a slogan like “Love People, Love Coffee,” Indaba stands out from the pack with its awardwinning coffee, welcoming atmosphere, and community-oriented mission. If you want your coffee to come to you, Indaba offers subscriptions to its incredible roasts. 1425 W. Broadway Ave., (509) 443-3566, Monday-Friday 7 a.m.- 6 p.m., Saturday-Sunday 8 a.m.-3 p.m. 1315 W. Summit Pkwy., (509) 328-4786, MondayFriday 7 a.m.-2 p.m., Saturday-Sunday 8 a.m.-3 p.m., 419 N. Nettleton St., (509) 868-0421, Monday-Friday 7 a.m.-6 p.m., 210 N. Howard St., (509) 413-2569, Monday-Friday 7 a.m.-2 p.m., SaturdaySunday 8 a.m.-3 p.m., 518 W. Riverside Ave., (509) 822-7182, Monday-Friday 7 a.m.- 6 p.m., Saturday-Sunday 8 a.m.-3 p.m., indabacoffee.com.

Featured Dish: Charred Octopus Salad A delicious charred octopus salad, made with cannellini beans, pickled mustard, and pickled green tomatoes.

Hay J’s Bistro. Thriving in Liberty Lake for fourteen years, Hay J’s Bistro has been providing excellent entrees, cocktails, high-end service, and, most importantly, a

all the classics. Among our favorites are the open-faced turkey, roast beef and mushroom sandwiches, chicken pot pie, Joe’s Special (the venerable scramble of eggs, ground beef, spinach, onions, and parmesan), and, of course, the don’t-missat-breakfast hash browns and silver dollar pancakes. 1516 W. 2nd Ave., (509) 747122

BOZZIMEDIA.com / JULY 2021

Featured Item: Pineapple Lime Matcha Smith Tea’s matcha, lime juice, coconut water, and pineapple juice.

Maryhill Winery. The winery draws more than 75,000 guests annually, while the region offers warm summer days, year-

round appeal and excellent winemaking and continues to gain recognition as an emerging wine destination. Each location offers beautiful scenery, frequent live music and special events, food menus featuring small plates and charcuterie, and an expansive selection of award-winning wines. 9774 Highway 14, Goldendale, (509) 773-1976, Sunday-Friday 11 a.m.6 p.m., Saturday 11 a.m.-8 p.m., 1303 W. Summit Pkwy., Ste. 100, (509) 443-3832, Monday-Thursday 12 p.m.-8 p.m., Friday 12 p.m.-9 p.m., Saturday 11 a.m.-9 p.m., ​ Sunday 11 a.m.-7 p.m., 801 Waterfront Way, Ste. 105, Vancouver​, (360) 450-6211, Monday-Thursday 12 p.m.-9 p.m., FridaySaturday 11 a.m.-10 p.m., Sunday 11 a.m.-8 p.m., 14810 NE 145th St. #A, Woodinville, (425) 481-7925, Monday-Thursday 12 p.m.-8 p.m., Friday-Saturday 12 p.m.-9 p.m., Sunday 12 p.m.-7 p.m., maryhillwinery.com.

Featured Dish: Mediterranean Sizzle Prawns Succulent prawns sautéed in Maryhill white wine, with olives and fresh lemon, served on a cast iron plate that arrives sizzling to the table.

ou Thank y !

Spokane

Best Neighborhood Restaurant, South

2808 E 29TH | SPOKANE 509-536-4745

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LOCAL CUISINE/dining guide Masselow’s Steakhouse. With nine prime-grade steaks and the best seafood oceans and rivers have to offer, Masselow’s Steakhouse continually provides the “wow” factor. With an outstanding array of mouth-watering cuisine, an extensive wine selection, and true Kalispel hospitality, Chef Tanya Broesder and her team create a special experience you won’t soon forget.

100 N. Hayford Rd., Airway Heights, (509) 481-6020, Wednesday-Sunday 5 p.m.-10 p.m., masselows.com.

Featured Dish: Prime Ribeye Grilled USDA Prime Ribeye, russet mashed potatoes, and seasonal vegetables.

No-Li Brewhouse. Family owned and fully independent, the No-Li team comes to work every day to make great beer in the

Featured item: No-Li Epic Pretzel An eleven-inch by eleven-inch Bavarian pretzel brushed with hop infused butter and salted and served with creamy jalapeño cheese sauce and No-Li’s Corner Coast house mustard.

Park Lodge. A fine dining restaurant featuring a relaxing atmosphere and locally inspired comfort meals from its awardwinning chef, uniquely prepared on a woodfired grill.

411 N. Nettleton St., (509) 3409347, Tuesday-Saturday 5 p.m.-9 p.m., parklodgerestaurant.com.

A personable and eccentric staff will ensure a good time. 21718 E. Mission Ave., (509) 926-5900, daily 3 p.m.-9 p.m., piccolopizza. net.

Featured Dish: Spicy Hawaiian Pizza Tomato sauce, jalapeño, roasted pineapple, pepperoncini, capicola, and mozzarella.

Rancho Viejo. When you want authentic and traditional Mexican food, Rancho Viejo Spokane is the perfect choice. Stop by this family restaurant today for something for everyone! They are locally owned and operated to ensure you get quality service.

14201 E. Sprague Ave., Spokane Valley, (509) 927-8428. 3209 E. 57th Ave., (509) 448-3834. Sunday-Thursday, 11 a.m.8 p.m. Friday-Saturday, 11 a.m.-9 p.m., ranchoviejomexican.net.

Featured Dish: Wood-fired Duck Breast Wood-fired grilled duck breast, natural jus, duck cassoulet.

Piccolo Kitchen Bar. Under the same roof and owners of Hay J’s Bistro, Piccolo Kitchen Bar offers a welcoming, casual experience while serving topnotch brick oven artisan pizza, as well as other

Featured Dish: Tacos Carbon de Asada Flame broiled carne asada skirt steak, sliced and folded into three soft corn tortillas.

Served with pico de gallo, fresh cilantro, queso fresco, rice, and refried beans.

Republic Pi. Republic Pi was founded in 2015 in the Manito Neighborhood. With a heart for community and a passion for food and drink, the menu and space were

artisan, hands-on tradition. Beer that does justice to the natural resources around us.

Beer that wins awards and gathers folks together in conversation and celebration.

1003 E. Trent Ave. #170, (509) 242-2739, Sunday-Thursday 12 p.m.-10 p.m., FridaySaturday 11 a.m.-10 p.m., nolibrewhouse. com.

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deliciously orchestrated plates. Come for happy hour appetizers and pies alongside a great craft beer, wine, and cocktail selection.

JULY 2021 / BOZZIMEDIA.com

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LOCAL CUISINE/dining guide curated to bring people together. Running at over 700°, our wood-fired oven allows us to create each pizza with the utmost care.

We source the highest quality ingredients to bring our own twist on Neapolitan influenced cuisine. Wood-fired pizza, craft beer, local wine, hand-crafted cocktails.

Republic Pi was truly built for the people.

611 E. 30th Ave., (509) 863-9196, daily 11 a.m.-10 p.m., republicpi.com.

Featured Dish: South Hill Pizza Rossa sauce, fresh mozzarella, prosciutto, arugula, truffle oil, and shaved pecorino Romano.

South Hill Grill. South Hill Grill is a laidback bar and eatery with a spacious patio that will soon be converted for all seasons. The restaurant serves American staples for breakfast, lunch, and dinner, and strives for the ‘wow factor’ for their guests.

Sushi rolls are served on dry ice and set aflame. 2808 E. 29th Ave., (509) 536-4745, daily 8 a.m.-9 p.m.

Featured Dish: Grilled Chicken Caesar Salad Grilled chicken breast, romaine, tomato basil balsamic reduction, Shaved Parmesan, croutons, and Caesar dressing.

Sushi.com. Sit at the sushi bar and enjoy what’s fresh or take a table and explore the menu that also includes plenty of excellent hot options if raw fish still makes you nervous. Some of our favorites are the super white tuna and the house tempura. 430 W. Main, (509) 838-0630, Monday-Thursday 11 a.m.-9 p.m., Friday 11 a.m.-10 p.m., Saturday 12 p.m.-9 p.m., Sunday 12 p.m.-8 p.m., mainsushi.com.

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Featured Dish: Sushi Boat Tuna, yellowtail, salmon, unagi, snapper, and shrimp nigiri, assorted sashimi, and your choice of sushi roll. Comes with green salad and miso soup.

The Butcher Block at Hay J’s. A neighborhood butcher shop committed to offering the finest selection in beef, pork, poultry, seafood, as well as an extensive wine and craft beer selection. Lunch at the deli is not to be missed. 21706 E. Mission Ave., Liberty Lake. (509) 928-4530, Lunch available Monday-Friday 11 a.m.-3 p.m., hayjsbutcherblock.com.

Featured Dish: Kiernan Pizza Heavy cream, house cheese blend, Italian sausage, over medium egg, with truffle oil tossed arugula.

The Onion Taphouse & Grill. It all started in 1978 when they introduced the first gourmet burger in Spokane. Their first menu had more than forty kinds of exotic burgers, taking Spokane by storm.

Today, their menu has grown, but their commitment to only using the finest ingredients, thoughtfully prepared fresh, by trained chefs remains the same. 302 W. Riverside, (509) 747-3852, (takeout only) daily 11 a.m.-10 p.m. 7522 N. Division, daily 11 a.m.- 10 p.m. (509) 4826100, restaurantji.com/wa/spokane/theonion-bar-and-grill-downtown-spokane-/.

Featured Dish: Street Tacos Three carne asada tacos with cilantro, red onion, and lime.

The Flying Goat. The Flying Goat was created in 2010 to become a neighborhood craft beer bar and casual eatery. The team was inspired by the legacy, flavors, and aromas of neapolitan style pizza. They honor the craft of artisan pizza making while creatively infusing local flavors and ingredients. 3318 W. Northwest Blvd., (509) 327-8277, Monday-Sunday 11 a.m.10 p.m., theflyinggoat.com.

Signature Dish: Hot Fudge Sundae (free on your birthday) Giant hot fudge sundae served with housemade confetti cake, cotton candy, and topped with about fifteen other things.

Three Peaks Kitchen + Bar. Named after the three prominent peaks outlining the Spokane Tribe’s homeland, Three Peaks is the Spokane Tribe Casino’s premier dining destination. This upscale casual

Brownes-Bistro.com eatery features weekend brunch, as well as lunch and dinner specials all week long. Discover your new favorite Happy Hour from 3-7 p.m. every day with amazing patio seating, local and regional wines, as well as $2 drafts with 20 taps to choose from. Visit spokanetribecasino.com for menus, details and to make a reservation. 14300 W. SR-2 Hwy., Airway Heights, (509) 818-1547, Monday-Thursday 11 a.m.-9 p.m., Friday 11 a.m.-10 p.m., Saturday 9 a.m.10 p.m., Sunday 9 a.m.-9 p.m.

Your home away from home BEST PATIO IN SPOKANE! Serving craft cocktails, beer and wine.

Open Tues–Sat 9a–9p & Sunday Brunch 9a–3p

Food + Cocktails 21706 E Mission Ave Liberty Lake 509-926-2310 hayjsbistro.com

Featured Dish: Prime rib special Prime rib special on Wednesdays from 4-9 p.m. includes your choice of soup or salad, a baked potato, dessert, and a glass of house wine.

Vaqueros Mexican Restaurant & Taqueria. If you’re searching for authentic Mexican cuisine, look no further than Vaqueros. All ingredients are fresh, and the food is made from scratch daily. If that isn’t enough, they have great happy hour specials and a full bar. 16208 E. Indiana Ave., (509) 922-0770, Sunday-Thursday 11 a.m.-9 p.m., Friday-Saturday 11 a.m.-10 p.m., vaquerosmexicansv.com.

Featured Dish: Caballo Viejo Steak A tender, twelve-ounce ribeye steak, flame broiled with sauteed onions, poblano, mushrooms, and bell peppers and then covered with cheese, mild sauce, and tomatoes. Served with rice, refried beans, and tortillas.

Quality meat, fresh seafood, lunch deli, baked goods, bottled wine & craft beer 21724 E Mission Ave, Liberty Lake 509-928-4530 | hayjsbutcherblock.com

Food + Cocktails

21718 E Mission Ave, Liberty Lake (509) 926-5900 | piccolopizza.net

JULY 2021 / BOZZIMEDIA.com

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CLARKSVILLE/battle of the bards

clarksville

by Doug Clark

Doug Clark is a Spokane native and lead singer/ songwriter for his band, Trailer Park Girls. He recently retired from The Spokesman-Review after writing three columns a week for more than 30 years.

SOME RHYME, NO REASON: IT’S THE B AT T L E O F T H E B A R D S !

Place your wagers, ladies and gentle

bums.

Today, Clarksville is going verse-to-verse in a poetry slam with Spokane’s own Poet Lariat.

Chris Cook.

The loser, by a vote of you readers (via dougclarksville@gmail.com) must write a poem for the winner.

“Bring it, Van Buren,” quipped Cook, who accepted my throwdown while taking an eighth presidential potshot at my Covidera muttonchops.

And yes, I know. It’s laureate.

But since when have you ever seen me shying away from a cheap joke?

Anyway, the idea to challenge Cook to a poetry duel came to me after a recent visit to his Browne’s Addition digs where he lives with wife Kathi.

I’ve counted Cook as a pal way before Spokane Arts coined him the burg’s official bard.

Cook and Clark, if you want the alliterative truth, share many of the same creative conceits.

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Oh, there are differences, sure.

Cook is a highly disciplined guy who tends to master whatever challenge he decides to take on. Trust me, it’s depressing.

While I (as most of you know) hold fast to a firm belief in the Power of Low Achievement. (Mantra: Don’t reach for the stars, you’ll hurt your shoulder.)

For example…

Cook and I were both standout trumpeters at our respective high schools.

Joel E. Ferris for me. Lewis and Clark for him.

Upon graduation, we both set off to refine our trumpeting acumen at eastern universities.

He attended Boston’s prestigious New England Conservatory of Music.

I attended, well, literally Eastern. You know, Cheney’s think tank.

Cook graduated, naturally, and soon joined the Spokane Symphony where he has performed with distinction since 1981.

I washed out of the EWU music program as a junior and sold my trumpet to buy a camera.

Both of us, however, share a deep and powerful passion for prose and wordplay that continues to this day.

-ROUND ONE. Bones – by Chris Cook The dog park on Pacific, once a graveyard, is included in the Brown’s Addition haunted tour, even though the bones of its occupants – immigrant laborers on whose backs the railroad was built – were exhumed and relocated, in the 1980s.

Yet I know people Who still won’t walk there out of respect for the dead.

As my dog goes back to the same spot to dig, I wonder if their backs are bearing my weight, worry that maybe six feet hasn’t always been the standard depth.

-The Ballad of Otto Zehm, by Doug Clark Otto Zehm, met his end in a Spokane convenience store.

The boys in blue came pouring in, and beat him to the floor.

It all began with a bogus charge, claiming Otto was a crazy thief.

And when they thought he might spit they took care of it, and fixed it so he couldn’t breathe.

You can’t stop a cop with a bottle of pop.

Can’t outrun a badge and a gun.

When the law’s on your side, you can do homicide and not worry, cuz nothin’ gets done.

-Cook caught the poetry bug early. He remembers sitting as a child and being mesmerized by poems read to him by his grandfather, Don Grant.

Clark’s humor and general-interest commentaries have won scores of local, state and regional honors along with three awards from the National Society of Newspaper Columnists.

He can be reached at dougclarksville@gmail.com.

A lawyer and poet himself, Grant corresponded with a number of famed wordsmiths including William Stafford, who became America’s poet laureate in 1970.

“I’ve got stuffed envelopes,” Cook once told a reporter, “with Bill Stafford poetry that has his letterhead on it, well-packed with fresh poetry.”

My life became lyric driven at age twelve, thanks to the great musical storytellers of the 1960s: Paul Simon, Bob Dylan, Carole King, Brian Wilson, Lennon, and McCartney…

Couldn’t help myself. I had to get a guitar and become a singer/songwriter.

Cook went all-in for poetry during the 2000s, publishing two books of poems, “Damn Good Cookie,” and “The View From The Broken Mic.” They’re really good. The guy makes me sick.

He became a fixture at local poetry events, hosting and performing in open mic nights. He helped bring two individual World Poetry Slams to Spokane.

Taking a different route, I wrote songs for a highly unsuccessful album I recorded in the early 1970s. Then, in 1999, I formed Trailer Park Girls, the band I still front to perform my original songs.

-ROUND 2 Granny – by Chris Cook She looks as saintly as the Pope When Granny smokes her killer dope.

Reality and dreams commingle (It also makes her dentures tingle); “St. Stephen,” by the Grateful Dead Plays all day long in Granny’s head.

She tells the world there is no doubt Her righteous weed has cured her gout.

And when she wants her household smokeless, Granny bakes some Alice Toklas.

She stays at home most nights because There’s nothing like an herbal buzz.

She’ll eat those brownies, watch a movie And life is altogether groovy.

-Shawn’s Song – by Doug Clark His name was Shawn and this is a song, about the dick who hit my car.

He was out drunk in a Toyota truck, going from bar to bar.

Shawn, he tried to turn left from the middle lane.

Now, my car will never be the same.

Burn in Hell.

Burn in Hell.

Oh, Shawn, You drunken bastard, Burn in Hell.

In your cell.

In your cell.

Prison rape is way too Good for you.

-Did I mention that Cook spent some of his late teenage years competing as a nationally ranked foosball player?

If that isn’t random enough, consider this. In the early 1990s, my friend turned on his TV and watched comedian Tommy Smothers perform tricks with a yo-yo.

Something clicked and it wasn’t the off button. Inspired, Cook embarked on a quest to master this bizarre, um…

Art? Sport? Vaudeville act?

Cook sought out some of the world’s foremost Masters of Yo. He practiced like a demon. And sure enough, in time he was spinning his plastic orbs with the best of them.

Cook won two yo-yo titles. He worked yo-yo segues into his trumpet performances and brought the house down time after time.

He published a book on collectible yo-yos and even toured as a professional yo-yo demonstrator for the Yomega company.

Honestly. Cook’s resume is nearly as twisted as some of the poems he writes.

--

ROUND 3 Joyce – by Chris Cook Joyce the necrophiliac Was almost always dressed in black.

She kept a corpse inside her house (Referred to him as “Johann Strauss.”)

She waltzed with him; she held him tight; They took their meals by candlelight.

Yet not completely satisfied To be a, well, a corpse’s bride.

She thought she’d better try to date A living man. At any rate, It didn’t work out well at all; This guy she dated had the gall To flirt with Johann more than her!

She said, “It’s clear who you prefer, I find your manners oh so shoddy To only want me for my body.”

-One July Day In Enumclaw – by Doug Clark (With apologies to Mister Ed) A man and a horse, Had intercourse.

The force of the horse, made the dude a corpse.

You can’t do that with a horse, of course.

It’s bestiality!

How can this be?

It’s easy to see.

Out here in the woods it’s legal and free To fiddle with Fido and piggies and sheep.

It’s bestiality!

Legislators took out their pens to rectify the flaw.

“You can’t have sex with our animal friends.

We need a Washington law.”

So sound the alarm and lock the barn.

Protect the critters from all harm.

Old McPervert bought the farm.

(Oh, yes, he really bought the farm.)

And what did him in?

(What did him in?)

Be-stia-li-teee!

JULY 2021 / BOZZIMEDIA.com

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