The Lumberjack-- June 27, 2019

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JUNE 27, 2019 – JULY 24, 2019

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From the Editor

I

n my first journalism class during my senior year of high school, our teacher assigned us a semester-long project which unlocked my creative drive — a blog.

We were given the freedom to write about any topic, but the blog had to be about something in particular. I don’t like to pigeon hole myself, so I called it “Art Talk.” I was able to review any piece of media in any style I wanted. I was thrilled.

It became more of a passion project than a class assignment. I found myself writing reviews in my head as I watched a movie or listened to an album. I got to write and share my opinions on things I love while maintaining my grade. It was awesome.

That passion has transformed into this. I like to think that blog led me here — writing weekly album reviews for my college newspaper. I’m living the dream. Well, my dream.

Over the course of my time thus far at The Lumberjack, I’ve been given a platform to share the art I love, along with my opinions. Expression is SCOUT subjective, something someone must find thmself. There’s no “Expressing EHRLER Yourself For Dummies.”

This is my form of expression, whether anyone reads it or not. Whether MANAGING a document collects dust in Google Drive or gets printed and distributed EDITOR across Flagstaff. My position on this team is no longer a class assignment, it’s a passion project.

Passion and work as an intertwined pair can be difficult to achieve — most times, it’s one or the other. However, I have to opportunity to turn the things I’m passionate about into my work.

My series, “Thrift Shop Chronicles,” germinates from my long-time love of thrifting. Not only is it cost-effective, but it’s a way to connect to fashion from another time and expand one’s wardrobe.

Being such a strong advocate for thrifting, I took this platform and decided to use it to spread the love.

Summerjack has been my chance to be a real journalist — an editorial journalist, but one nonetheless. I have a hand in forging something real and palpable. Words can be fleeting and everything dissolves given enough time. But there’s something magical about holding your work in your hands or seeing it on the counter at Dunkin Donuts. Therefore, I’m thankful for my chance at this and for The Lumberjack.

The Lumberjack is imbued with care and has become part of the Flagstaff community over the century and change it has been in print. So, thank you for picking up a copy, and enjoy.

Visit jackcentral.org for digital editions of our previous issues

Thank you for reading.

THE LUMBERJACK VOL. 106 ISSUE 18

Phone: (928) 523-4921 Fax: (928) 523-9313 Lumberjack@nau.edu P.O. Box 6000 Flagstaff, AZ 86011

On the cover Flagstaff’s downtown area is home to many local stores, bars and hotels, June 24.

Shannon Swain | The Lumberjack

Summer Editorial Board and Staff Adviser David Harpster Editor-in-Chief Bailey Helton Director of Digital Content Brady Wheeler Print Chief Bella Valenzuela Sales Manager Marsha Simon

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Editor Conor Sweetman

Photographer Joseph Whitney

Managing Editor Scout Ehrler

Writer Ashley Lohmann

Director of Photography Shannon Swain

Writer Chandler Staley

Director of Illustration Madison Cohen

Writer Renee’ Hanneken

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Corrections & Clarifications The Lumberjack is committed to factual correctness and accuracy. If you find an error in our publication, please email Bailey Helton at brs289@nau.edu.

PoliceBeat

Compiled by Chandler Staley

May 31 At 9:41 a.m., a student At 5 p.m., a Tinsley Hall reported the theft of their bicycle. staff member called NAUPD to An NAUPD officer responded report the odor of marijuana. and took a report.

Two students were deferred for possession of marijuana and drug June 9 paraphernalia.

At 6:06 p.m., NAU Bookstore staff reported subjects June 2 with bikes on top of a busAt 5:10 a.m., a Drury Inn stop awning. An NAUPD staff member reported a minor officer responded and provided drinking alcohol.

NAUPD educational information. The responded and the juvenile subjects left the area. was released to their parents after being cited for minor in June 11 possession of alcohol.

At 6:04 p.m., a camp leader called to report that a camp At 3:09 p.m., an officer attendee had fallen and hit their reported being out with two non- head several hours earlier. The students. One was booked into patient was transported to FMC. the Coconino County Detention Facility (CCDF) for an active June 13 warrant, while the other was At 4:23 p.m., a staff member booked for public intoxication. from The Suites called NAUPD to report a hole in the wall, possibly June 5 caused by a gunshot. Officers At 10:04 a.m., an officer responded and confirmed that initiated a welfare check on a it was caused by a bullet. One group of non-students. One student was contacted, and the person was transported to FMC case is open pending charges for due to alcohol intoxication. criminal damage and disorderly A second person was arrested conduct. and booked into CCDF for consuming alcohol in public. A At 6:30 p.m., a du Bois third non-student was given a Center staff member called to public assist ride. report a student who fell and hit their head. The student refused June 6 medical transport.

At 4 p.m., a student reported an assault at Reilly Hall, but they June 14 did not want to prosecute or press At 10:59 p.m., a Tinsely charges.

Hall Residential Hall Director June 7 called to report a sexual assault At 6:59 a.m., FPD called to which occurred off campus at request assistance with an assault an unknown date and time. The victim at the Hub Flagstaff. The student did not wish to speak victim was transported to FMC with officers or make a report. by an ambulance and FPD took over the case.

June 18 At 5:24 p.m., a student called to report being struck by a vehicle, which then left the scene. The student refused medical treatment and an officer took a report.

At 9:57 p.m., a nonstudent reported another non-student experiencing difficulty breathing. The patient was transported to FMC. June 21 At 7:35 a.m., a custodial supervisor from the Health and Learning Center called to report that a custodian had been using drugs. The custodian was booked into CCDF for possession of narcotics and drug paraphernalia.

June 22 At 9:42 a.m., Sechrist Hall staff and a visiting camp leader called to report that a camp attendee had been using marijuana. An NAUPD officer responded and the attendee was given a juvenile referral for possession of drug paraphernalia.

June 23 At 9:32 a.m., FPD called to request assistance with a possible drug offense at the Conoco gas station on Butler Avenue. Officers responded but the subjects were gone on arrival.

JUNE 27, 2019 – JULY 24, 2019 | THE LUMBERJACK

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REVIEWS

Where can I get food on wheels?

Top Left: A perfect representation of the American and Mexican favorites that 3’s in The Trees serves. Bottom Left: Momo’s Kitchen serves Korean barbecue as well as shaved ice treats. Middle: A meal from Down by the Bayou Bistro where their signature meal is fried catfish and soft-flaky shrimp. Right: Scottsdale’s very own Merkin Pizza Wagon, which is an extension of Merkin Vineyards.

Story and Photos by Ashley Lohmann

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ood trucks that frequent Flagstaff are not just fun stops for food, they also help foster community engagement with local farmers and business owners.

I ranked each of the locations on affordability, overall quality, signature item quality, menu comprehensiveness and atmosphere.

3’s in The Trees Rating: 4/5 This Flagstaff-based food truck serves both American favorites and Mexican cuisine with a twist. In a white corn tortilla, 3’s in The Trees’ tacos bring an authentic street taco feel to Flagstaff. Although the tacos are heavy with meat on the bottom, the sauce drizzled on top is delicious, leaving me wanting more.

The food truck’s signature seasoned tater tots are good, but aren’t far from frozen grocery store tots. The sauce they come with is an interesting blend of sweet and almost spicy that ultimately redeems the dish. Overall, if you see 3’s in the Trees around Flagstaff, I’d recommend giving it a shot. The menu offers American favorites like the tater tots and cannolis, but primarily serves tacos, sticking to the truck’s Southwestern roots at affordable prices.

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Momo’s Kitchen Rating: 5/5 Momo’s Kitchen is a Sedona-based food truck that serves up delicious Korean barbecue to northern Arizona. The menu is simple, offering a beef option and a veggie option, which is vegan and gluten free. The barbecue is delicious, proportioning the beef or veggies well with the cabbage and rice it’s served with.

It’s all topped off with a delicious tangy sauce that pulls the dish together. Momo’s Kitchen is also known for their shaved ice with unique flavors like red bean, citron and green tea. The tasty dishes served by Momo’s Kitchen food truck come in bowls made out of recycled materials and come with bamboo utensils. It is refreshing to see a food truck aim to reduce plastic waste that often comes with dining at a food truck, without compromising price or quality of the food.

known for its creamy mac and cheese, which is complementary to the spice. Down by the Bayou’s menu, while expansive, is affordable for food truck goers.

Down by the Bayou Bistro Rating: 5/5 This Phoenix-based Cajun food truck has a massive menu of comfort foods with a kick. Down by the Bayou Bistro’s signature fried catfish and shrimp are flaky and soft, which contrasts nicely with the thin, flavorful breading. The barbecue sauce served with the dish is sweet and smoky in all the right ways. The hot sauce is flavorful and certainly has a kick. Down by the Bayou is also

Grandma’s Navajo Fry Bread Rating: 5/ 5 Grandma’s Navajo Fry Bread Truck serves up dishes like tacos and sandwiches with their famous fry bread as a base, but what they’re especially known for is their dessert fry bread. This fry bread is better than funnel cake and with all of its toppings is extra messy. For sticking to fry bread, the menu offers enough

Merkin Pizza Wagon Rating: 3/5 Merkin Pizza Wagon is an extension of Old Town Scottsdale’s Merkin Vineyards. The pizza comes at a relatively high price for the smaller size of the whole pizza. Despite this, the handcrafted pizzas are praised for their uniqueness in comparison to mainstream pizza, which the Merkin Pizza Wagon certainly upholds. Though the food truck’s famous frittes — airy dough bites — are good, they are overwhelmed with Parmesan and I would’ve preferred the side dish to come with marinara sauce for dipping, which would make them far more enjoyable.

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JUNE 27, 2019 – JULY 24, 2019 | THE LUMBERJACK

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REVIEWS

Top Left: A fair ground favorite meets massive portions and is budget friendly when ordered from Grandma’s Navajo Fry Bread. Bottom Left: Square Root Burger thinks outside of the traditional burger box and provides vegetarian options. Right: John Deere Hit n’ Miss Ice Cream Churn is anything but a hit n’ miss.

Continued from Page 4

variety to satisfy any craving. Not only are the items reasonably priced, but the serving sizes are massive, making every penny spent at this food truck well worth it.

Square Root Burger Rating: 4/5 stars Square Root Burger is a local food truck that serves up locally grown, sustainably sourced ingredients in their veggie and beef burgers. Though Square Root Burger’s menu is small, it allows customers to build their own burger from their choice of either a beef or veggie patty. The burgers can come in at a higher price range since each add on is an extra cost. While the beet-based veggie patty has such a soft texture, it’s a stretch to compare it to a beef patty. The flavor combinations and freshness of Square Root Burger is amazing. Though the overall showstopper were the tots, which were essentially cubed french fries that melt in the mouth and are drizzled with the best creamy sauce and topped with avocado.

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John Deere Hit n’ Miss Ice Cream Churn Rating: 5/5 This ice cream truck has been in business for eight years, but the vessel still carries on the history and legacy of John Deere’s ice cream churn. Their signature flavor, apple pie, is a perfect summer treat, however, the truck serves up more traditional flavors alongside the unique ones. The ice cream is homemade, which is apparent through the dessert’s thick consistency. The flavors of John Deere Hit n’ Miss Ice Cream Churn are not overwhelming or artificial.

The Verdict Of all the local food trucks I’ve visited, I’d say my No. 1 pick out of the five-star trucks would be Grandma’s Navajo Fry Bread. While it hits all marks of affordability, food quality, selection and atmosphere, the truck is more unique and characteristic of northern Arizona than the other food trucks. As represented through its name, Grandma’s Navajo Fry Bread values cultural and family cuisine, which aligns with the ideal communal experience and connection offered through food truck dining experiences.

Hulu’s “Catch-22” hits the small screen AND captivates viewers Renee’ Hanneken

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dapted from Joseph Heller’s novel, “Catch-22,” the Hulu original series of the same name makes strides to unpack the load that the novel originally carried, just scratching the surface of this perplexing story.

Yossarian is a United States Air Force bombardier in World War II who wants nothing to do with the war. He cannot understand why so many other people whom he has never met before want to kill him. The series follows Yossarian through base camp to the many missions in which he is required to fly in order to be free. This compelling, often frustrating adaption is one that will leave the mind to wonder about the convolution of war.

The cinematography throughout the show neatly encompasses the wonky settings, which are described in the original novel. In addition to unique shooting angles and durations of shots, which seem to stretch on two frames too long, the directors do an impressive job of maintaining the mood. They do this by oversetting the entire production with a sepia-esque filter that makes the production feel grungy and edgy, much like the before-its-time novel counterpart.

The soundtrack of the show also does an enthralling job of maintaining mood.

Juxtaposition is created through the use of positive and uplifting jams from the 50s and 60s while absolutely grave and terrifying situations confront the audience, depicting the irony and satire in which all scenes are set.

Perhaps the most methodical and impressive component of the series comes from dialogue. In the novel, “Catch-22,” Heller presents dialogue which is concise, sharp and incredibly confusing. Much like “Who’s on First” by Abbott and Costello, many of the conversations are in defiance of logic and only the protagonist, Yossarian, seems to notice.

Anomalies are riddled throughout the show in order to keep Yossarian in the chains of war. The dialogue also provokes questions, which have no answer.

Much of the dialogue represents

the confusing reality of war. Directors do a fantastic job of developing character profiles to developing the series through unfiltered, gritty conversations. Characters show their faults through dialogue by trying to apply logic in the illogical realm of active duty where tasks as mundane as standing in a straight line would rationally seem to take the backseat to the life or death situations in which men and women are realistically dealt.

The dialogue helps roll the series along a storyline where character development is a truly difficult thing to depict. After all, a majority of the main characters’ story arcs end in fatalities. However, the subtle development of Yossarian throughout the show did not fall short.

At first the character wants nothing to do with the war, is seemingly indolent and has little connection to the remainder of the characters. As time ensues and the lives of men are lost to the war, Yossarian begins to grow attached to the remaining men. Initially seeing the other men as dominos in a line, with the death of each

soldier, Yossarian grows through empathy and acceptance. As he attempts to make all of his missions, Yossarian realizes he won’t ever reach the right number to be dispatched because the number will only rise. Truly encompassing the catch-22, Yossarian is struck with the reality of a life which is controlled by someone or something else.

In a world where life is just as present as death, how do you stay busy enough to keep your mind off the latter? How do you find meaning and resolution to those experiences?

The real answer Yossarian discovers is as simple and as complex as, you probably don’t.

Depicted through a glorifying role, actor Christopher Abbott

(Yossarian) reminds us of the raw symbolism for the entire second world war that the character was intended to be. The self-proclaimed and seemingly only “sane” character, Yossarian’s tables turn as the war takes lives, dignity and hope from the men. Abbott embraced the sane insanity that is Yossarian, and played the role of a lifetime.

The technicalities of the television adaptation all play into the underlying motifs. A complex reel of impossibly possible scenarios all come together to remind viewers of the horrors that ensued during World War II. It is a dignified adapted series that blends the experience of war at its preceding stages with the shortcomings of the aftermath.

The television adaption visually complements the intricacies of Heller’s original novel. It forces viewers and readers alike to question the values behind war and willingness to enlist into it. It ponders the value of war versus the lives of soldiers all while adding some ridiculous humor.

Not for the lighthearted, this television series does the novel some serious justice. It sheds light on such a dark time in human history while personalizing and humanizing the experience through the extremely likable character Yossarian.

Depression, mischief, distrust and sexual aggression are all factors which key into a much more vivid picture of what the men and women of World War II experienced.

It sheds light on the day-to-day intricacies of life in a battlefield and just how far some had to go to stay alive for another day, all while questioning the purpose of the entire ordeal.

Illustration By Madison Cohen

JUNE 27, 2019 – JULY 24, 2019 | THE LUMBERJACK

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REVIEWS

The quest for the best burger Story and Photos by Brady Wheeler

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lagstaff has no shortage of local options when it come to the American classic, the hamburger. I set out to find out which is the best, and in doing so visited four of the most popular burger joints in town. I will judge each restaurant on service, convenience, quality, price and atmosphere. I am setting out to find the best burger experience taking everything into consideration.

Bun Huggers Rating: 3/5 It has been a decades old favorite of locals and students since it opened in the late 1970s.

I ordered a Mushroom Hug and received my food in a reasonable amount of time and the staff was friendly. Nothing about the service, good or bad, really stood out to me, which I suppose is a positive. What did stand out was the location of the restaurant, which is on Milton near the Rt. 66 intersection.

My burger was very well done.

The meat seemed to be good quality, but it was hard to tell because the patty was dry from being slightly overcooked. The swiss cheese and mushrooms were a good combination and paired well with the rest of the burger. The bun was delicious, crispy and definitely good quality. My biggest complaint was the size of the burger, which I was expecting to be much bigger for the price of $7.99.

Bun Huggers may as well be a museum that serves burgers. The walls littered with memorabilia commemorating Flagstaff is a testament to this. It also features a fully serviced bar that stays open late. The glossy wood tables pull the whole atmosphere together and really accentuate the dive-bar feel. It is inviting and comfortable.

Whether watching a sporting event or having a family meal, the warm atmosphere of Bun Huggers will make you feel right at home.

Unfortunately, the burger is mediocre in comparison and slightly overpriced.

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Diablo Burger Rating: 5/5 Rave reviews, gourmet burgers and 100% open-range, grass-fed beef — Diablo Burger is a modern twist on an American classic.

Here, I ordered a Señor Smoke and, although the beer will not be factored into the review, my server recommended a very good IPA to pair with my choice of burger. I was impressed. The staff was very knowledgeable of the menu and helped me pick the perfect burger to review. The service was slightly slow but I expect it is because the cooks put a lot of effort into making the food.

Located at the old-town mall, it is a convenient stop while in downtown Flagstaff.

The grass-fed patty was perfectly cooked to a medium rare, and is the best quality beef I have ever had on a burger. It was juicy, tasty and local.

The toppings were plentiful but did not take away from the tasty patty as I enjoyed the spicy flavor. I could have done without the avocado as it did not fit well with the rest of the toppings.

The bacon was thick and full of flavor.

The burger was simply phenomenal, but at a hefty price. Expect to pay a premium for the quality ingredients.

Diablo Burger fits right into downtown Flagstaff. The mural on the circular outside wall of the restaurant is a testament to the creative cuisine that awaits insides. The seating is limited but features an outside patio.

My only complaint is the dimly lit inside area, which was a bit excessive albeit an essential part of the room’s ambience.

Diablo Burger is daringly creative. The experience comes at a sinister price, but is a must for the burger-lover and foodie alike.

Mama Burger Rating: 4/5 For almost a decade Mama Burger has been a popular spot among Flagstaff residents.

The service was lightning fast and to the point. My burger, the Kahuna Burger, was brought out quickly and the staff was attentive to make sure

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that everything was correct. I was impressed considering it was very busy when I visited.

My burger was delicious and cashed in at $5.25. The patty was not very thick but still had a nice flavor and texture. The ingredients were tasty as well. The teriyaki sauce was present just enough to make the burger unique and flavorful. The fresh green peppers were my favorite part of the meal. The quality and price is comparable to that of a fast-food joint such as In-N-Out Burger but the unique toppings made this burger stand out. You can’t beat it for the price.

When I arrived parking was very limited and I had to park down the street. The dining area was extremely limited and there was nowhere for me to sit. When I did eventually find a seat my party and I were crammed into a tiny booth. The space is simply not large enough to account for the amount of customers when it gets busy.

Mama Burger offers an excellent burger priced competitively with the fast food options around town.

Expect to deal with a crowd and have a hard time finding a place to dine in during the peak hours.

Dog Haus Rating: 3/5 This dog house shaped drivethru on Rt. 66 is hard to miss and has been locally owned for over 50 years.

The owner was present and operating the drive-thru when I arrived. He took extra care to make sure the burger I ordered was what I wanted. However, the drive-thru was positioned awkwardly and the location makes it difficult to get to.

The drive-thru is quick, albeit not particularly convenient.

The patty on the Ortega Burger was mediocre quality and cooked well done. None of the ingredients stood out and the Ortega chili pepper was not complemented by anything. This is an average burger with a chili pepper that you can get quickly and for a low price. I enjoyed it for what it was and would return if it was convenient.

The MOAB is Mama Burger’s largest burger featuring two patties, French fries, tomato, lettuce, grilled onions, green chilies, bacon, cheddar cheese, house sauce, pickles and jalapeños.

Due to the limited outdoor seating and absence of indoor seating, I would not dine out at again.

The Dog Haus is an adequate option for locals or tourists traveling the Mother Road to get a quick bite to

eat. This isn’t the best burger in town, but it doesn’t need to be.

All in all, I will let you decide which burger satisfies your tastebuds.

A Dog’s Walk Bakery: A bread paradox Ariel Cianfarano and Emma Keider

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own a quiet Flagstaff neighborhood street is a small business equipped with a filing cabinet and two white tables stationed in a driveway. On top of these tables are different flavored sourdough, cookies and brownies. Neighbors come in cars, ride their bikes or walk over with their dogs to get some bread and other bakery items from Adam Neisen, the owner of A Dog’s Walk Bakery, and mastermind of the pop-up shops for his bread business.

After moving from Fort Collins, Colorado to Flagstaff, Neisen attended school at NAU as a journalism major but dropped out after two years. His reasoning for leaving a world of media was because he fell in love with food.

“The more I started cooking, the less I was writing,” Neisen said.

He started to work at several restaurants in town for about 10 years — Bigfoot BBQ, Cuvee 928 and Root Public House to name a few. After long hours working in the kitchen, he would make bread to decompress. Neisen enjoyed baking, so he decided to take the leap and quit his job to make bread full time.

As a small-business owner, Neisen thought the Arizona Home Baked and Confectionary Goods program would be the best way to support his vision. The program allows anyone to start their own business and sell baked goods from home without taking out loans or buying a place to work out of. This can help many people who want extra income, or just want to develop and share their baking skills with others. In Neisen’s case, it is a combination of both.

“One of my friends, she was in the program and she reached out to me to kind of pick my brain and see what I thought about it, and I had no idea at the time,” Neisen said. “So, I was kind of intrigued by it. She’s kind of a little smaller operation, so then when I was talking to my wife — my wife’s name is Amy — I was like, ‘Oh that would be cool to do, but I couldn’t sell two to three cookies a week. I’m thinking like 600 loaves of bread a week.’”

From ordering five pounds of flour to now ordering 50 pounds, Neisen is on his way to becoming a bread mogul. He aims to have popup shops 2-3 times a week, with expansion on his mind. The pop-up shops are hosted by local businesses in town, either approached by Neisen himself or by his customers that recommend businesses to contact A Dog’s Walk Bakery.

One of Neisen’s customers holds two loaves of seeded sourdough outside his house, April 14. Ariel Cianfarano | The Lumberjack

Some days, the pop-up shops are just in his driveway with the filing cabinet and a few tables for easy access.

Neisen started the pop-up shop concept just this past year, but he’s been cultivating his business for almost two years. All of his breads are sourdough, and Neisen usually starts baking his dough around 4 a.m. before the pop-up shop later that day.

The dough ingredients are simple: water, flour, salt and sourdough starter. All Neisen needs is 6-8 hours for it rise and sit, and then it’s baking time. Equipped with two refrigerators at home, he is able to make enough bread to keep customers satisfied and coming back.

“I enjoy fresh ingredients, unbleached flour and we just mix it all together and hope it works,” Neisen said.

Country Loaf, Purple Sweet Potato and Sesame, Garlic and Herb, and Blueberry White Chocolate are a few different types of sourdough Neisen has available, according to A Dog’s Walk Bakery website. Some of the flavors differ depending on the pop-up shop day.

The bread sells for $6 a loaf. His cookies, brownies and focaccia are all under $6.

“Usually, it’s just kind of whatever I want to eat. At the end of the day I’m like, ‘Man, I’m hungry.’ Or even like what’s around, what have I run across. When I first started out, I would go online and find recipes or get ideas,” Neisen said.

He would also use his experience cooking in restaurants to try out tasty food pairings for his different flavors of bread. After looking online for recipes and ideas, Neisen realized there are other home bakers cooking bread for their communities, which inspired him.

Making homemade bread and then selling it at different locations may seem easy when first hearing about it, but the Arizona Home Baked and Confectionary program has its own rules and regulations. A food handler’s license is required and clean surfaces and sanitary food handling practices are essential, according to the Arizona Home Baked and Confectionary program website.

When Neisen is ready to wrap the bread and

other bakery items he makes in white or brown paper bags, there are also labeling rules he has to abide by. According to the Arizona Cottage Food Law, the address and contact information of the home baker must be on the label, as well as a list of ingredients and that the product was made in a private home.

Neisen’s food handler license from Coconino County, Arizona Home Baked and Confectionary Goods program registration and an Occupational Business license is conveniently placed on the infamous filing cabinet for customers to see.

When Neisen first started the filing cabinet of bread, some of his neighbors were apprehensive about the whole operation.

“We started by just putting a file cabinet in the front yard and seeing whoever stopped by,” Neisen said.

Soon after, more and more neighbors started to support A Dog’s Walk Bakery and buying bread exclusively from Neisen.

“I found out through word-of-mouth.

Another friend who lives down the block was

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CULTURE telling me how awesome his bread was and so we tried it and we have been coming whenever we can,” said Abby Sislo, a dedicated customer of Neisen’s bakery. “We used to live close to Adam, but we recently moved so we have to drive to his pop-up shops now.”

A Dog’s Walk Bakery started with selling only 1-2 loaves per week. But, now Neisen is selling enough to keep going, and building a community around his bread business.

“You see neighbors, but you don’t really talk to them. So, then this was great because neighbors come over and then you get to meet them and kind of build relationships,” Neisen said. “With the pop-up shop, we were hoping to expand our relationship or building this community to more of the city and get other local businesses involved and that way we can show our customers their businesses and some of their customers can come get some bread.”

Another customer, Russ Dickerson, lives several houses down from Neisen and makes it a priority to buy bakery items from the pop-up shops.

“I usually get a couple loaves of bread and then an add-on of focaccia or cookies. It makes it

painful to go to the store and buy any other kind of bread really. It is the best bread anywhere and you can’t beat the convenience,” Dickerson said. “Adam is super creative and always comes up with super interesting things. There is usually a rotating stock of super reliable and standard breads, and then something wild to keep things interesting. It is a good formula.”

The more businesses host, the more the bakery can expand. Although he is unsure how big he can actual make his bakery, he hopes to keep making connections with customers.

“We just want to keep feeding people tasty bread,” Neisen said. “I always figured I have the best customers because they would come to my house, make their own change, put it in the jar, get their bread from the file cabinet, and take off. It’s been very cool that way, kind of building a community, starting with the neighborhood and then expanding out.”

Left: A bulletin board stands outside of Neisen’s home for customers to see when and where the next pop-up shop will be. Information regarding his pop-up shops is also found on his website.

Top Right: A multi-colored cabinet stands outside of Neisen’s house holding several different flavored sourdough loaves for customers to come up and quickly grab their desired bread. Bottom Right: In multiple languages, a sign stands in front of Neisen’s house during one of his pop-up shop days, April 14. Ariel Cianfarano | The Lumberjack

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Thrift Shop Chronicles: In our last issue, I determined Savers is the best thrift store in Flagstaff — of the five I compared. Brady Wheeler and I put this theory to the test with a Thrift Throwdown.

The rules are as follows: each competitor must find an outfit comprised of a top, bottoms and shoes in 30 minutes, for under $30. Accessories are optional.

Brady Wheeler

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hen the timer started, I was instantly faced with the same daunting task I had faced since my adolescence—finding pants that fit. I knew I needed to find a decent pair of pants with a slim fit to compliment my figure right away.

I started in the denim section, but quickly realized that it was mostly limited to basic blue jeans.

While I love a good pair of jeans, I was going to need something unconventional if I was going to beat my competitor. I took a risk, and began picking through the mens slacks. To my surprise, I was able to find classic pinstripe slacks in deep grey with a modern fit—a perfect hybrid.

With the pants out of the way I headed over to the men’s shoes. The selection was much broader than I expected and I found a few different options right away. My initial inclination was to pair the slacks with a pair of mahogany leather oxfords. However, because of the quality and condition of the shoe it was out of my price range. In fact, I soon realized that all of the leather shoes were out of my price range. Oh no.

In my experience, thrift store sneakers are to be avoided at all costs. The selection is always limited and the quality usually makes the shoe unwearable.

On the rare occasion that I do find a decent sneaker, it is always in an obscure size. This time was no different.

I was able to find a vintage pair of white K-Swiss tennis shoes. They were definitely worn but surprisingly not too dirty. I knew these were my only option, and luckily would match any top I picked out. It was absolutely not ideal, but I was happy with them all things considered.

Finding a top was easy. In fact, I had trouble picking just one. The first item I found was a pastel pink pocket tee with faded seams and a loose fit. I liked how both the color and the style were in contrast to the pants. After picking up and putting back everything from a southwestern button up to quarter zip vest, I decided to look through the sweaters.

I eventually came across a cable knit sweater in forest green and knew it was the one. Not only is it my favorite color, but it looked great combined with the pants and sneakers.

The outfit I created was a combination of classics, but defied classic fashion rules. Combining sneakers with slacks has become popular in recent years and I was happy to utilize the fashion trend. The sweater fit well and proved to be the focal point of the ‘fit. It was intriguing and offset the slim fitting slacks perfectly.

While it is slightly out of my wheelhouse, I would definitely wear this outfit outside of the challenge. It is perfect attire for going to classes or just doing day-to-day activities in the fall Flagstaff weather.

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Thrift Throwdown Scout Ehrler

I

immediately knew I had to go for something out of Brady’s wheelhouse, so I b-lined for the skirts. After searching through dated, oversized, calf-length denim numbers, I arrived at a slightly less dated floral skirt — deep red with green accents.

Due to the bold colors of my skirt choice, I was limited to a small spectrum of colors for my top. I initially began searching through the t-shirts with no luck. I knew I had to redirect my attention to something a little dressier.

In my experience, a good tank top can revamp a whole wardrobe. Under a button up or paired with a simple pair of jeans, tank tops can easily become staple pieces.

Early on in my prowl for the perfect tank top, I found the one — green silk with lace trim. While more scandalous than I would usually go for, the skirt and this tank top were meant for each other.

Within 30 seconds of shopping through the shoe section, I arrived upon a pair of burgundy clogs. Extremely grandma-esque, but they would have to do.

I had completed my outfit in just 10 minutes, giving me time to find a backup outfit just in case something didn’t fit. I quickly snatched some red slacks and a white polo. I never got the chance to try them on.

My outfit came out to $20 with each item averaging around six dollars. Savers is cheap, but pricier than Goodwill. Although, the quality of Savers’ clothes tends to be higher.

I was happy with my outfit and it’s something I would actually wear to a party or on a nice summer day. I tried to find something with a bit of pizzazz, something more elevated than my usual jeans and a t-shirt.

I think I succeeded, but we’re leaving it up to you guys to decide who won.

Photo Illustrations by Shannon Swain

JUNE 27, 2019 – JULY 24, 2019 | THE LUMBERJACK

13

CULTURE

Artist of the Month: Mild High Club Scout Ehrler

M

ild High Club is the solo act of Alex Brettin, a former apprentice and colleague of Mac DeMarco. Just as DeMarco brought surf pop back to the mainstream, Mild High Club is bringing psychedelia back.

With just two albums — “Timeline” and “Skiptracing” — Brettin has created delicately pieced LSD-fueled journal entries in the form of easy flowing, woozy psychedelic pop. Brettin is able to display his technically advanced music skills, complemented by a style derived of music from another time.

“Timeline” begins with “Club Intro,” a musical depiction of one’s entrance into a trip. The drums and bass, repetitive and low, counter the melodic guitar which carries the song forward.

Soon, they are interrupted by a slight pause to come together — complimenting each other through rhythm and tonality.

The tracks flow into one another, creating a cohesive listening experience. We hear Brettin’s voice for the first time in “Windowpane,” the album’s second track. While the nearly alarming guitar taunts the listener, Brettin’s voice calms them as he sings, “Life passes on the right / Still life takes you for a ride.”

The album’s nod to LSD is anything but subtle. Each track’s titles has significance to a trip — “Windowpane” is a clever nickname for the drug, “Note to Self ” is an observation of the

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habits of one under the influence of acid, and so on.

The tracks fit together like puzzle pieces, all individually unique, yet linking together with ease. Brettin’s vocals feel far away, as if they’re floating among the clouds, but the guitar is in your face — in a good way.

Brettin’s use of guitar carries the whole album. The drums keep us grounded while the guitar guides us. They’re the kind of riffs and solos that you can feel in your blood as you involuntarily sway and groove.

Many tracks on the album end with the droning of a guitar, carrying on for 30 or more seconds that seems necessary to the ear.

However, these drones keep us from falling out of the experience.

Rather than a second of silence between songs, Brettin fills that space with sound.

“Timeline” peaks with “Rollercoaster Baby,” an upbeat, lovely track, then begins to comedown with “Elegy.” The final track on the album, “The Chat,” is a moment of sobriety, topped off with that same psychedelic guitar, wrapping us back to the start. Brettin tells us one thing with this album — time is a loop and he knows things about it we do not.

Mild High Club’s sophomore album, “Skiptracing,” is an improvement upon “Timeline,” expressive of that same technical talent, only more personal this time.

The album begins with its titular track as Brettin speaks

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Photo courtesy of Mild high club

directly to the listener, asking, “Can you sing to this harmony?”

Brettin’s words and use of percussion are more present this time around, working with the melody to create a perfectly packaged and harmonious opening track.

“Homage” is a nod to all the “borrowing” Brettin has done in Mild High Club’s discography. From Todd Rundgren to The Zombies, Mild High Club’s music is blatantly nostalgic and derivative, which doesn’t have to be all bad.

As he pays homage to those before him, he sings, “Please have a laugh with me / ‘Cause you know I’m borrowing by now / These sounds have already crowned.”

“Skiptracing” ends with a reprise of the titular track, leaving a content end to its story, reminding me of The Beatles’ “Sgt. Pepper’s Lonely Hearts Club Band,” another potential inspiration of Brettin’s.

The late 60s and early 70s have been reborn via Mild High Club’s two brief albums. As the modernization of psychedelia progresses, Brettin — as well as bands like King Gizzard & The Lizard Wizard — guide its path.

Although Mild High Club has been rather quiet since 2016, they continue to collaborate with other bands among their genre. Their split single with King Gizzard, “Rolling Stoned” was released in 2018, leaving me with hope for their future.

JUNE 27, 2019 – JULY 24, 2019 | THE LUMBERJACK

15

FUN & GAMES

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What it takes to brew an award-winning craft beer Tyler Magee

F

lagstaff is a town filled with several craft beer brewing companies and small bars in the downtown area. One of Flagstaff’s award-winning brewing companies and restaurants, Lumberyard Brewing Company, takes its craft very seriously.

Lumberyard Brewing Co. is a restaurant and brewery located in downtown Flagstaff on South San Francisco Street. The company brews its own beer in-house and competes with some of the top Arizona brewers such as Huss, Santan Brewing Company and Four Peaks.

Lumberyard’s beer has received a lot of attention over other local state beers spanning the past couple of years.

According to the brewery’s website, out of Lumberyard’s seven crafts beers on tap, four of the beers — Railhead Red Ale, Flagstaff IPA, Knotty Pine Pale Ale and Humphries Hefe — have all earned the company a combined 16 national awards.

The company’s most popular craft beer, The Flagstaff IPA, has earned a total of seven awards since 2009. The Flagstaff IPA is Lumberyard’s version of a west coast Indian Pale Ale (IPA). A west coast IPA focuses mainly on the large number of hops put into the beer when brewing. The number of hops and flavor added in the west coast IPA is one of the reasons Jene Almquist, the head brewmaster at Lumberyard, believes their rendition of the beer has won so many awards and is the most popular at their restaurant.

“The west coast IPA is known as the king of the beer world,” Almquist said.

The west coast IPA is king of the beer world and Lumberyard’s rendition is the king of their beer house. What goes into making a batch of the beer however, is often overlooked.

“Some people have an idea that it is like making soup,” said Mike Devlin, brewer at Lumberyard. “You are kind of adding things together and then a day later you have beer.”

When it comes to brewing beer,

Lumberyard Brewing Company is home to the Railhead Red, an award winning beer. Shannon Swain| The Lumberjack

there are a lot of misconceptions, the biggest being the ingredient Lumberyard’s most popular beer is known for: hops.

“Hops is only a very small percentage in the weight in beer, even though it has a big impact on what beer is,” Devlin said.

The goal of a brewery is to brew beers that customers will like to drink.

“Some people like a clear beer that is filtered and others like a more cloudy beer,” said Devlin.

However, it is difficult to determine what a good craft beer is. Everyone has their own palate and determines what a good beer is to them since there is no clear-cut definition to what makes a great beer.

“I think a good craft beer is something that comes out the way you want and tastes good, but other people also enjoy,” Devlin said. “They come up and say, ‘Oh, I really like that beer.’ That is what makes a good

craft beer.”

Lumberyard offers six different styles of beer ranging from amber ales with a balance of crystal and caramel malts to the Guiness-style porter that contains black and chocolate malts.

It is a long process to make a batch of Lumberyard’s craft beers, clocking in at roughly 22 hours to complete a single batch. Eight hours is dedicated to the actual brewing and the additional time is the fermentation process, where the yeast consumes the sugar in the beer, and then lastly the filtering process.

However, it’s not the process that makes a good beer. It is the brewers who make a good beer. The brewers are the ones who put in countless hours making sure Lumberyard produces good quality beer.

“After watching my brewers during the week, you come to realize it is our brewers that make a good craft beer because they care about

quality and production of the beer,” Almquist said. “They also come in late at night and stay longer to ensure we are not running out of the beer to hold the demand.”

The passion of brewing beer comes from the brewers. One of Lumberyard’s Brewers, Devlin, started brewing in 1994 and continued to brew for the lack of what there was on the market.

“I couldn’t find the beers I wanted to drink,” Devlin said. “You couldn’t find the variety we have today. It was the beginning of the brewing revolution, so you had to brew the beers you wanted to drink.”

Even if he likes the beer, it is the reactions and feedback from the customers who buy and drink the beer that keeps him coming back to work every single day.

“Being proud of something that you have done and having a good quality product that other people

enjoy as well,” Devlin said. “Knowing that other people come to us and be like, ‘Wow, I really like what you did,’ It’s a craft and it is something you can be proud of doing.”

The end product of each brew eventually reaches the bar and sits among the company’s national and local competitors. The manager of Lumberyard, Kelly Hanseth, said she believes there is one big reason a Lumberyard beer, such as the Humphries Hefe, is more popular than other beers.

“They remind me of a mountain town,” said Hanseth.

The small Flagstaff brewery is determined to give this mountain town good quality beer every time a patron takes a seat at the bar and the company’s brewers’ passion clearly fuels the craft.

JUNE 27, 2019 – JULY 24, 2019 | THE LUMBERJACK

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CULTURE

Summerjack’s Editorial Summer jams playlist DRINKING IN L.A. BY BRAN VAN 3000 STEAL MY SUNSHINE BY LEN HACIENDA MOTEL BY PICKWICK J-BOY BY PHOENIX CLASSIC (FT. POWERS) BY THE KNOCKS DAVID HARPSTER

STILL FEEL LIKE YOUR MAN BY JOHN MAYER JACKIE AND WILSON BY HOZIER COME ON EILEEN BY DEXYS MIDNIGHT RUNNERS TRUTH HURTS BY LIZZO KOKOMO BY THE BEACH BOYS BAILEY HELTON

ADVISER

EDITOR-IN-CHIEF

BRADY WHEELER DIRECTOR OF DIGITAL CONTENT

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HOW CAN YOU REALLY BY FOXYGEN JESUS ETC. BY WILCO STONED AND STARVING BY PARQUET COURTS FISHING FOR FISHIES BY KING GIZZARD AND THE LIZARD WIZARD DREAMS BY FLEETWOOD MAC

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CONOR SWEETMAN EDITOR

FLORA-BAMA BY KENNY CHESNEY MARGRITIAVILLE BY JIMMY BUFFET GOOD OLE DAYS BY MACKLEMORE DON’T STOP ME NOW BY QUEEN THE BOXER BY JERRY DOUGLAS AND MUMFORD AND SONS

ASHLEY LOHMANN

SOUNDS FAKE BUT OK BY CAMINO 84 AND SIDNEY GISH SUMMERCAT BY BILLIE THE VISION & THE DANCERS BABY’S GOT SAUCE BY G. LOVE & SPEICAL SAUCE LITTLE PAD BY DINERS CASH MONEY BY BEAUTIFUL GIRLS

WRITER

SCOUT ERHLER

RENEE’ HANNEKEN WRITER

CLUB INTRO BY MILD HIGH CLUB ALL YOU NEED IS LOVE BY THE BEATLES THIS LIFE BY VAMPIRE WEEKEND GOING GETS TOUGH BY THE GROWLERS SLEEPWALKIN’ BY BETTER OBVILION COMMUNITY CENTER

MANAGING EDITOR

MADISON COHEN

PARADISE CITY BY GUNS N ROSES BOY WITH LUV BY BTS FT. HALSEY IN MY FEELINGS BY DRAKE I LIKE THAT BY JANELLE MONAE SAW YOU IN A DREAM BY THE JAPANESE HOUSE

DIRECTOR OF ILLUSTRATION

PRIMADONNA BY MARINA AND THE DIAMONDS HOTEL ROOM SERVICE BY PITBULL SEVEN DRUNKEN NIGHTS BY THE DUBLINERS AT LAST BY ETTA JAMES ALL NIGHT BY PAROV STELAR JOSEPH WHITNEY

THANK ME LATER BY ANNA OF THE NORTH SONJA SMOKE ME OUT BY SONJIMILE F**K BEING FRIENDS BY JESSE REYEZ COLD WAR BY CAUTIOUS CLAY NORTH FACE BY ODIE

BELLA VALENZUELA

DONNIE DARKO BY LET’S EAT GRANDMA NEW MAGIC WANT BY TYLER, THE CREATOR ALL NIGHT BY EXAMPLE APHASIA BY PINEGROVE FALSE SYMPATHY (FT. AINA THE END) BY MONDO GROSSO

PRINT CHIEF

PHOTOGRAPHER

JUNE 27, 2019 – JULY 24, 2019 | THE LUMBERJACK

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REVIEWS

Better Breweries Bureau Left: A pint of the Kölsch Style Ale from Mother Road Brewing Company. Middle: Lumberyard Brewing Company sells their beer in an assortment of options including growlers. Right: Dark Sky Brewery has a mural of a can with the San Francisco peaks juxtaposed by a dark star studded sky.

Story and photos by Joseph Whitney

W

hat makes a great brewery?

Flagstaff is well regarded for the local breweries, with most of them being located downtown.

I have gone to five of them to rank them based on six characteristics and will be giving them a score out of five. While I normally am attracted to darker beers such as stouts and porters, I challenged myself to stay away from such brews when going to these breweries.

The six characteristics that matter most to me are as follows: quantity of dogs, how much my wallet is going to hurt afterward, if I have to subsidize Flagstaff’s Park Flag project, how good the brew actually is, frequency of deals that actually save me money, and how much I enjoy the environment that the brewery creates.

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Dark Sky Brewing Co.: Rating: 3/5 Dark Sky Brewing Co. is great for a pint during a lunch break, with midday happy hours Monday through Friday. They allow dogs on their patio which is an outstanding rule in Flagstaff because the town is fairly dog-friendly to begin with. If it is not happy hour, however, they do have the more expensive brews depending on what is desired, with a stout costing almost $8. They do however have a wide range of choices that change regularly, meaning that there is almost always something new to try on their menu. Monday nights are the true deal for Flagstaffians as it is $3 per pint. Keeping with the tradition of craft beers being slightly hipster, Wednesday nights are Bring Your Own Vinyl nights, which definitively gives this company the leg up on the competition in terms of atmosphere.

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Mother Road Brewing Company: Rating: 4.5/5 Family friendly is the name of Mother Road’s game. With dogs allowed on the patio and toys for children to play with, as well as a partnership with the O.G. Pizzicleta, this is the most “Flagstaff” of the local breweries. They validated parking which is the standard among local companies that could be affected by the Park Flag initiative. The Kölsch Style Ale was crisp and slightly fruity. Overall, it was a pleasant beer and perfect for a slightly cloudy day. Happy hour was from 4 p.m. to 8 p.m. and the pint was a fair bit cheaper at $4.51 instead of $5.41.

Flagstaff Brewing Company: Rating: 4.5/5 With live music every day, Flag Brew is catered toward those looking for entertainment to go with their

brews. This is not to say it is not a great place to get a couple of pints with some friends, the music they schedule is integral to this place’s charm. The Weisspread Wheat was one of the better beers of the day, with curious notes of banana throughout the brew, giving it a slightly sweet taste and aroma. Validation of parking was no problem as the bartender took a dollar off of the tab when shown the current parking receipt. Happy hour is relatively short as it runs from 4 p.m. to 7 p.m. when compared to the other breweries.

Lumberyard Brewing Co.: Rating 3/5 The charm of seeing the trains pass by is augmented by the country feel to this establishment. The tuns for brewing the beer adds to the ambiance seeming to be as much a part of the building as the roof and the walls, with everything else feeling secondary

to the brewing. Of the breweries, I went to however, this one is the most overtly against dogs, with multiple signs by the beer garden prohibiting canine companions.

Rickety Cricket Brewing: Rating: 3/5 As it turns out, the Rickety Cricket taproom gets its brews from Kingman, Arizona, which makes it less local than the breweries that started in Flagstaff. Nonetheless, it is a welcome addition to the brewing scene in Flagstaff, as it boasts a massive assortment of brews, as well as various games such as Bananagrams and dominoes. There is not any signage denying dogs in the taproom, however, that is far less than the open acceptance from breweries such as Dark Sky or Mother Road.

JUNE 27, 2019 – JULY 24, 2019 | THE LUMBERJACK

21

REVIEWS

The TASTIEST rolls in town Story and photos by Bailey Helton

F

or me, sushi wasn’t introduced seriously into my life until I began dating my boyfriend who comes from Japanese heritage. As a child, he spent his summers with his grandmother making sushi for lunch and exploring the wonderful flavors that can be rolled into a perfect circle of seaweed and rice. Since we began dating I have been to countless sushi restaurants in various zip codes and have also had my fair share of crafting my own rolls. Once I moved to Flagstaff three years ago, I was initially introduced to Karma, but since then have realized that Karma isn’t the only sushi place offered. So here I am, taking a day to indulge in the four main sushi joints Flagstaff has to offer.

The four places reviewed include Karma Sushi Bar Grill, Hiro’s Sushi Bar & Japanese Restaurant, Go Sushi and Teppan Fuji Restaurant.

Once seated at each place, I ordered the same three rolls: Philadelphia,

California and a Spicy Tuna Roll.

Each spot was judged on construction (if the roll falls apart or not), flavor, size, pricings, wait time and the atmosphere.

Karma Sushi Bar Grill Rating: 6/10 Karma Sushi is what most would say is the No. 1 sushi joint in Flagstaff.

Between its location, menu variety and the fact that it’s been named the Best of Flag’s Best Sushi since 2010, it’s no wonder why it’s Flagstaff favorite. However, I must say, when you remove the location, the venue is simply average. For starters, to eat at Karma you must utilize the pay to park system downtown. Although, I must admit Karma excels in the realm of happy hours. The location offers Happy Hour Monday through Saturday 3 p.m. to 6 p.m. and all day on Sundays. They also offer a reverse happy hour Monday through Saturday 9 p.m. to close. All menu items range from $3.50 to $22 and

The Spicy Tuna (left), California (center) and Philidelphia Roll (right) from Hiro’s Sushi Bar & Japanese Restaurant.

there is a large variety of gluten free and vegan options.

In terms of the atmosphere, during the daytime, a large skylight located in the center of the restaurant gives a nice natural vibe. However, when the sun goes down the venue is dark and moody making it the perfect place for date night or for a low-key night with friends.

Moving into the actual meal, it took roughly 10 minutes for the rolls to make it to our table after ordering.

The Philadelphia Roll came in at $8.50, the California at $5 and the Spicy Tuna at $7. Out of the three the Philadelphia was by far the best.

In terms of composition, the delivery was clean and the only thing I noticed is that the rolls weren’t rolled very tightly, and they had a tendency to fall apart.

Overall, due to the wait time, the rolls themselves and the price point I would give Karma a score of a 6/10.

The sushi wasn’t bad, but it wasn’t

The California (left), Philidelphia (center) and Spicy Tuna Roll (right) from Karma Sushi Bar Grill.

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amazing or the best I’ve ever had. It was simply average.

Hiro’s Sushi Bar & Japanese Restaurant Rating: 7/10 Now it’s time for the sushi joints that hide in Karma’s shadow, and first up is Hiro’s. This place is often overlooked as it is located within the University Plaza Shopping Center, however their sushi is quite tasty.

To start off, the atmosphere of this place is dark and intimate. The darker setting allows you to zone in on your meal completely and forget what time of day it is.

In terms of menu items, Hiro’s offers $1 off Sapporo Draft Sunday through Thursday 5 p.m. to 7 p.m.

There are daily lunch specials ranging from $8 to $15 and all menu items range from $2.50 to $37. The restaurant has minimal gluten free and vegan options, but they do exist.

The meal itself took roughly 12 minutes to make its way back to the table after ordering. Out of the three rolls, I think the best was the California. In comparison to Karma, the California from Hiro’s is made with krab salad versus a larger piece of a krab stick. Both Spicy Tuna rolls from Karma and here lacked spice and in my opinion, the Philadelphia roll here was average.

The pricing of the rolls was by far the most expensive out of all sushi restaurants visited. The Philadelphia came in at $8, the California at $6 and the Spicy Tuna at $8. All in all, I give Hiro’s a 7/10. Although the pricing was higher than Karma, the construction of the rolls and the customer service is what gave this spot an upper hand of Flagstaff’s favorite.

Go Sushi Rating: 9/10 Flagstaff’s newest addition to the sushi world — Go Sushi. This spot is definitely new, and it shows upon walking in. However, their food and customer service make up for the work in progress. Once the restaurant is complete, there is no doubt in my mind that this will be the best sushi spot in Flagstaff.

Due to the fact that this place has recently opened, happy hours and daily deals are absent, but I was informed they are a work in progress.

The venue itself is bright as there in a surplus of natural light flooding in through the front windows. The walls are well decorated, and the place is overall bright and light.

Getting down to the meal, this restaurant was quick to deliver our meal coming in around 5 minutes for the wait time. However, I must admit — the wait time depends on the time of day. This location has a very limited amount of staff and the wait time is inconsistent due to the volume of customers, which is certainly something to work on.

The No. 1 difference between this location and all the other locations visited is the composition and ingredients within the rolls. The display per roll was elegant and well composed. The ingredients were a major standout at this location as the cucumber screamed “I’m fresh” with each crunchy bite and the Spicy Tuna Roll was indeed spicy — something both locations prior lacked. In terms of pricing, Go Sushi is right in the middle of Karma and Hiro’s. Menu items range from $2.50 to $18.50 with the California Roll cashed in at $5.95, the Philadelphia $8.50 and the Spicy Tuna was $6.95.

According to their server, the

rice served here is gluten free but everything with krab contains gluten.

Due to the rolls themselves and the pricing, I rate Go Sushi with a 9/10. The only reason I don’t give them a 10/10 is because I do feel the restaurant should establish consistency in wait times as well as finish the renovations that come with creating a new business.

Teppan Fuji Restaurant Ratings: 8/10 The place of dining the Kardashian and West team choose when they visited our tiny mountain town. Teppan Fuji was my last and final stop of the day. Before I can share with you my thoughts, I must share my favorite thing about this place that will surely blow your mind. From 11 a.m to 2:30 p.m. the restaurant offers all you can eat for $15.95 daily. That’s right, you can eat as much as you want for just under $16.

Now that that’s out of the way, let’s talk atmosphere, pricing and food. The atmosphere of this place is similar to Hiro’s; it’s dark and intimate. Both this spot and Hiro’s have televisions for those who choose to enjoy them.

Outside of the all you can eat, the pricing of this restaurant

ranges from $1.95 to $58.95. The bill at his spot came in the lowest — the Philadelphia is $5.99, the California $5.49 and the Spicy Tuna cashes in at $6.99. The rolls were also delivered in no time at all arriving at the table in just a little over 4 minutes.

It wasn’t until this spot that the Philadelphia Roll provided

by Karma was overthrown. The Spicy Tuna here also came in as a close second to Go Sushi’s on the spice level. Therefore, due to how this sushi joint stacks up to the others, I feel it is 8/10 trailing very closely to Go Sushi.

The Verdict All in all, I feel that each sushi place has something for everyone. Karma offers the largest variety of gluten free and vegan options. Hiro’s gives slightly better sushi in terms of quality but is on the pricier side. Teppan Fuji has a killer lunch deal and low prices. And finally, Go Sushi has flavor, décor and the friendliest staff.

In terms of the best place per roll, Go Sushi takes the gold for both the California and Spicy Tuna Roll while Teppan Fuji delivers the best Philadelphia Roll.

Left: The California Roll from Go Sushi. Right: All three rolls from Teppan Fuji, which offers an all you can eat from 11 a.m. to 2:30 a.m. daily.

Go Sushi takes the gold for both the Spicy Tuna (top) and California Roll (middle) while Teppan Fuji delivers the best Philadelphia Roll (bottom).

JUNE 27, 2019 – JULY 24, 2019 | THE LUMBERJACK

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