THE
INSIDE SCOOP ON
KLAVON’S
SUNDAES
Klavon’s opened in 1923 as an ice cream shop alongside Klavon’s pharmacy and apothecary, but today functions as an old-fashioned ice cream parlor. Anne Amundson | STAFF PHOTOGRAPHER
Jon Moss and Mary Rose O’Donnell The Pitt News Staff
As self-driving cars roam Pittsburgh’s streets and local computer scientists develop advanced robots, one ice cream shop keeps the feeling of the early 20th century alive. Nestled in the historic Strip District, at the corner of Penn Avenue and 28th Street, Klavon’s Ice Cream Parlor has been a Pittsburgh staple since 1923. Originally opened by the late James Klavon as Klavon’s Pharmacy, an apothecary and ice cream shop, the shop functions today as an ice cream parlor. Stepping into Klavon’s is like traveling back in time. Old-fashioned phone booths line the back corner of the parlor, with rotary phones and newspaper clippings which mention the 95-year-old shop. Glass cases of Klavon memorabilia fill the wall behind the bar, holding dozens of antique apothecary jars and James Klavon’s fading pharmacist licenses and diplomas. Klavon’s currently has 13 basic flavors of ice cream as well as weekly seasonal flavors, the most recent being Candy Caramel Apple. It offers 23 different sundaes, with names like The Crowd Pleaser and Cookie Doughlicious, ice cream floats and ice cream sodas — one of the last places in Pittsburgh that still does. Decades of Pittsburgh’s history are etched into the
pittnews.com
walls of the shop, according to Maya Johnson, a Klavon’s employee since 2013 and the current general manager. In particular, the Great St. Patrick’s Day flood of 1936 significantly impacted the shop with more than . “There was no locks and dams back at the Allegheny River, so [the shop] flooded pretty quickly. And this line, right here, that’s how high the water got,” Johnson said, pointing to a white line near the ceiling of the shop. Most items in the shop survived the flood and are still in use today. Physical reminders of the flood remain long after the high waters have receded. “If you look at some of the mirrors, back towards more that side, there’s a little water damage to the mirrors,” Johnson added. The shop continued serving the community until its first closure in 1979 when James Klavon died — but the closure wasn’t permanent. Raymond Klavon, grandson of the original proprietor, reopened the shop in 1999 as Klavon’s Ice Cream Parlor. While this next generation ran Klavon’s, Johnstown native Jacob Hanchar and his family came across the shop for the first time. Hanchar, his wife Desiree and their two young children were driving through the Strip District in 2011 when they spotted the ice cream parlor. Intrigued, they parked in the back lot and went inside.
October 25, 2018
“The kids had a blast, they had a great time. Then we came back a couple other times,” Hanchar said. Two years later, on Jan. 16, 2013, Raymond Klavon passed away. On Mother’s Day of that same year, Klavon’s Ice Cream Parlor closed its doors and began to look for potential buyers. Meanwhile, the Hanchars were looking to find a “kid-friendly” business to invest in and Klavon’s, which they had been frequenting for the past two years, seemed to be the perfect fit. “We heard about it and immediately … there were rumors … of people bidding on this [Klavon’s] that were gonna gut it entirely and totally renovate the place. We didn’t want that to happen,” Hanchar said. And it didn’t. The Hanchars submitted a bid and told the Klavon family, “We’re gonna keep it Klavon’s, we’re gonna run it as an ice cream parlor, [and] we’re gonna respect the history.” The Klavon family sold their business to the Hanchars in June 2013, with the store reopening the following month on National Ice Cream Day. Hanchar reflected on his past experience as a Penn State student decades earlier when taking on the reins of running Klavon’s — specifically how he came to love the Penn State Creamery, and ultimately decided to See Klavon’s on page 11
2
pittnews.com
October 25, 2018
3
Oakland embraces cultural cuisines Elizabeth Donnelly Staff Writer
From affordable Indian buffets to hard-tofind Middle Eastern groceries, Oakland has a wide variety of international eateries and shops where students can treat themselves. Going up toward Centre Avenue and North Craig Street in North Oakland, there are many different shops and restaurants offering authentic international food. A couple of the biggest draws are the two main markets in the area — Bombay Market and Sultan Bey. Bombay Market, a small store with a blue overhang and posters in the windows, specializes in Indian groceries but has many other items from around the world. It has Middle Eastern spices, an assortment of international teas and more. Its stock ranges from fresh produce to frozen vegetables, herbs and spices. A very popular item sold at Bombay is the $1 samosas — like the pastries sold at street markets in India. Bombay is also known for having delicious and ready-to-eat Indian desserts for sale. On the corner of the same block of Centre sits Sultan Bey, a Mediterranean grocery store mainly featuring a selection of Turkish, Arabic and Persian goods. From the outside, Sultan Bey is a quaint red-brick building with a small white sign and large windows, but inside there is a world of culture. Sultan Bey also sells many different delicacies from a multitude of other cultures. Owner Erkan Taha of Penn Hills said the market stocks a wide variety of foods so there’s something for everyone at his store. Taha likes to emphasize the rarity of his products. “We have unique items here. What I have here is a combination of items that you would never be able to get at Aldi stores or Giant Eagle,” Taha said. Taha also said Sultan Bey is special because it provides many foods that are halal. Taha described halal food as products, especially meats, that are slaughtered or made according to Islamic customs. Sultan Bey is also known for its large variety of coffees, teas, cheeses and olives. These products come from different places all over the world. From Persian teas to Turkish coffee to specialty drinks like mate — a traditional hot beverage made by soaking yerba leaves in cool water and then adding hot water to bring out the flavor of the leaves — there is a myriad of options for customers to choose from. Just down the street from Sultan Bey on Mel-
pittnews.com
Turkish delight — a gelatinous sweet treat — is one of many Middle Eastern delicacies sold at Sultan Bey in North Oakland. Knox Coulter | staff photographer
North Oakland’s Turkish Grille serves Turkish coffee with Kazandibi — baked milk pudding with a caramelized top. Knox Coulter | staff photographer wood Avenue is Turkish Grille, a restaurant that sells a combination of Turkish and Mediterranean food. Turkish Grille is a small restaurant that could be easy to miss, but once inside, the decor is mesmerizing. Every table is adorned with decorative runners, and the chandelier lights hanging from the ceiling create a glow throughout the restaurant. One of the main cooks, Sam Kacar, explained they craft their menu based on cuisine from Turkey and surrounding regions. Some of their most popular dishes are of Turkish descent, such as kebaps, which are more commonly known in America as kebabs. “Special foods that we have here are adana
and the kebaps, which are originally from Turkey. We also have falafel and a shepherd’s salad, which are also very popular in Turkey,” Kacar, a Squirrel Hill resident, said. There are many different dishes available at Turkish Grille, but some of the most common ones all include the same key spices and ingredients. “We have a large mix of spices that we use, but the ones we usually like to use are oregano leaves and garlic for aroma. We have similar ingredients to Indian food, but it’s not the same because Indian food is considered to be a little more spicy, but this is mellowed out spice — light spice,” Kacar said.
October 25, 2018
Another popular restaurant in this area of Oakland is All India, a self-serve buffet. This buffet is lit up with a large sign in the front and is located in a small yellow-brick building. All India offers a variety of Indian food from all parts of the subcontinent. Owner Ravinder Singh said that his restaurant is special because the buffet is open all day for lunch, dinner and late-night. He also said the food is home-cooked with good, quality ingredients, like white-meat chicken, targeted at the group that makes up the majority of his customers — students. “We are trying to do a student budget thing. We want to give them proper food, quality- and price-wise, so they can afford it,” he said. The most popular dishes are the butter chicken, chicken tikka masala and palak paneer, all of which are cooked fresh daily. All India also recently added more vegan and gluten-free options to its meals so more people can enjoy its dishes. At the end of the day, Singh said he just wants the customers to be satisfied. “We are here because of the customers, so as long as the customers are happy, we are happy,” he said. Other popular international restaurants in the area include New China Inn, a small Chinese restaurant with a large menu featuring many cultural dishes and some Americanized versions, Tan Lac Vien Express, a Vietnamese restaurant known for its pho, and Salim’s Middle Eastern Food, a deli and market known for their gyros and fresh hummus. Sophomore neuroscience and history of philosophy major Nikitha Garapaty said whenever she gets the chance, she likes to try the cultural restaurants around North Oakland. “I think Oakland restaurants are very diverse, but I think people don’t try them because the cultural restaurants are usually smaller, so people kind of look at them like they’re sketchy because they’re not these big, elaborate restaurants or a name that they know. I think there’s plenty of culturally diverse restaurants here — it’s just a matter of people trying them out,” she said. Many of the smaller independent restaurants are often overlooked by students who choose to eat at larger and more well-known chains, Garapaty said. “I definitely think students should try out those small, little businesses, just because you can get Noodles & Company and McDonald’s and Panera anywhere, but you’re not going to get the cultural ones,” Garapaty said.
4
pittnews.com
October 25, 2018
5
INSTAGRAM FOODIES: THE
FACES BEHIND THE FOOD
Elaine Khodzhayan poses for a selfie with a giant chocolate-frosted doughnut. Photo courtesy of Elaine Khodzhayan
Jessie Iacullo holds a large slice of pepperoni pizza at Benny Fierro’s on E. Carson St. Photo courtesy of Jessie Iacullo
Emma Maurice Staff Writer
At some point every day, scrolling through Instagram or Facebook, you likely see videos of anonymous hands chopping, mixing, cracking eggs or drizzling chocolate. And if you’ve ever wondered whom those hands belong to, you might just have to look around campus. For most social foodies, running a food Instagram page is about sharing a lifelong passion for cooking and baking. From vegan food to homemade baked goods to a variety of restaurant dishes from around the world, these Pitt foodies all have a different voice to bring to this growing, popular market. Elaine Khodzhayan, a 2018 Pitt grad and Instagram foodie, has turned her hobby and passion for food into a brand, amassing more than 27,000 followers since she started the account @ AndAChocolateDrizzle in 2015 and publishing a cookbook in 2017. “I’ve loved cooking and baking since as long as I can remember. I would read cookbooks for fun — still do — in order to learn more, and my time spent in the kitchen was a steady
pittnews.com
array of experiments and recipe tests,” Khodzhayan said. Khodzhayan likes to focus on the photography that goes into each picture, maintaining a clean aesthetic. “But for me, it’s more about making sure that each photo makes someone want to reach through their phone and grab a piece of whatever it may be,” she said. “We eat with our eyes first, after all.” Khodzhayan loves the backstory behind food — learning about the science behind the ingredients and how flavors intermingle with one another. Knowing who created a recipe and why they did it or just the simple ability of tying a memory to a taste or a dish is something she values. “I grew up in the pizzeria business and it has been ingrained in me to care about the people behind the menu. It’s such a cool, thoughtful way to look at food if you think more about the people who made it possible for it to be in front of you,” Khodzhayan said. “And A Chocolate Drizzle: The Cookbook” was a dream made into a reality for Khodzhayan. Ever since she was little, Khodzhayan would keep all
her recipes in a purple binder that she liked to call “Elaine’s Cookbook.” “It was always a dream to actually have a collection of my own recipes put together in a way that other people could mimic my recipes and add some extra sweetness into their days,” said Khodzhayan. Other Pitt grads have also been able to take their love of food into the viral social media scene, like Jessie Iacullo, a 2017 graduate. Iacullo came up with the Instagram alias @HungryGrl_BigCity when she was a sophomore — and thus her foodie account, which today has 32,000 followers, was born. Iacullo grew up in an Italian family in northern New Jersey spending time bonding with her grandma and mom in the kitchen. “Sunday dinner was a real-life thing,” Iacullo said. “Going out to dinner was a ritual — you don’t miss family dinner.” Iacullo views food as a unifier. Through exploring the food scene in both America and Europe, she uses her platform to display a variety of beautiful dishes and tell a story. “I turned it more into the art of sto-
October 25, 2018
rytelling and not just the visual, which I think helps me also stand out because a lot of people comment that they actually read my captions, which I feel like that’s so rare,” Iacullo said. “I’ve developed such a voice and it’s very personal — it kind of ties into my life.” Iacullo attributes most of her account’s popularity to timing and location. Her ability to travel so frequently and to a multitude of locations over the past three years has allowed her to gain audiences from all over the world — but specifically in Pittsburgh and New York — where she works with restaurants by giving them exposure on her page. She is able to make some money off of these affiliate marketing endeavors, though Iacullo says it isn’t a livable wage, and instead makes her living in social media marketing and freelance writing. In the past, she worked at Forbes as a social media editor — a job she said HungryGrl helped her secure. “I think timing is everything. When I started, it was before the time when everyone and their sister had a food account, so there was room for me to See Foodies on page 16
6
SPONSORED CONTENT
LAB NATURALS PCR:
A Possible Solution to Your Anxiety? Nicholas Zarras
The Fall 2018 semester has already surpassed the halfway mark, and Pitt students are in the midst of tough midterms, challenging projects and a seemingly never-ending amount of miscellaneous work. As we get into the last stretch, finals are fast approaching, and stress and anxiety levels around campus are high. Luckily, for students looking for ways to reduce their anxiety, Murray Avenue Apothecary, home of LabNaturals PCR Plant Oil products in Squirrel Hill, offers an array of viable solutions. I had the opportunity to visit Murray Avenue Apothecary and speak with pharmacist and owner Susan Merenstein about her business and how she and her staff can help students. LabNaturals PCR Plant Oil products can be found exclusively at Murray Avenue Apothecary, a compounding pharmacy boutique on Murray Avenue in nearby Squirrel Hill/ Greenfield. The pharmacy is very accessible to students and is open every weekday from 10 a.m. to 6 p.m. and Fridays from 10 a.m. to 5 p.m. Any 61C or 61D bus leaving Oakland can get you there in about 15 minutes. You can also purchase products online at labnaturalspcr.com. Susan Merenstein is a registered Holistic Clinical Pharmacist with more than 38 years of experience. Merenstein opened Murray Avenue Apothecary in May 2007. It is Pittsburgh’s only green pharmacy and was built using all green materials, has a recycling program on
pittnews.com
site, uses recycled vials, and pays attention to patients’ chemical sensitivities. In January 2017, Merenstein founded LabNaturals Inc., including both LabNaturals Skin Care and LabNaturals PCR Plant Oil products. Murray Avenue Apothecary is the solution, giving clients a safe and reliable place to purchase CBD products. LabNaturals PCR, which stands for PhytoCannabinoid Rich, provides clients a CBD products line from a pharmacy and pharmacists whom you can trust. Merenstein felt that a store like this did not exist in Pittsburgh, and that people were entering an industry fraught with businesses selling CBD without enough knowledge and experience.
You may be wondering, what is CBD? CBD stands for “Cannabidiol” and is a naturally occurring compound in the hemp plant. CBD is made naturally by the Cannabis plant either from the marijuana plant or the hemp plant. The CBD found at LabNaturals comes from industrially grown hemp organically farmed in accordance with Industrial Hemp Regulations. While from the Cannabis plant, CBD will not make users “high,” as only Cannabis containing THC will make users “high” or intoxicated. CBD has zero psychotropic effects, making it safer than medical marijuana to take CBD and drive, go to work or complete other tasks. No medical card or prescription is needed to pur-
October 25, 2018
chase LabNaturals PCR Plant Oil products at Murray Avenue Apothecary. Merenstein stressed that the number-one goal of LabNaturals PCR is always the client’s health, and specifically helping clients get exactly what they need. For this reason, their products are always tested by a third party before selling them, and extensive research was done before opening up the business two years ago. The employees of Murray Avenue Apothecary take pride in their integrity, and Merenstein considers herself to be an expert in CBD supplementation. CBD products such as plant oils, chewing gum and capsules may potentially help students who are feeling extra stressed out at this time of year, and they may be viable alternatives to antianxiety medications. The pharmacy feels very open and friendly when you walk in, and new clients are always welcome. All one needs to do is fill out a questionnaire and speak with a staff member to match a product with their goals. So far, well over 1,500 users of LabNaturals PCR CBD products from Murray Avenue Apothecary have shown a decrease in both anxiety and pain, as well as better sleep. The user data and results are growing daily as LabNaturals PCR enters its third year of business, and Merenstein is very excited about the industry and its potential. Stop by Murray Avenue Apothecary today to check out LabNaturals PCR Plant Oil products or shop online 24/7 at LabNaturalsPCR.com.
7
International Athletes get first taste of American f lavors Tessa Sayers Staff Writer
they both love meat, like, a lot.” Steinbach hasn’t noticed many similarities between America and Germany — but he has noticed one striking difference. “In America you have a lot of different cultures of food and in Germany it’s basically all traditional,” Steinbach said. “So you may find an Italian restaurant, but mostly it’s just traditional German food. But in America it’s just everything.” While the variety of food choices is
Sophomore men’s soccer player Marcony Pimentel had never been to the United States before coming to Pitt his first year — and his mom was worried. Not so much because her son was coming to a new country, but because she didn’t know what he would eat away from Juiz de Fora, Brazil, where Pimentel grew up. “I don’t even know if [my parents] knew how the food was going to be here,” Pimentel said. “But they thought the same things I thought, that it’s just going to be fast food and they just kept saying like, ‘Please don’t eat that stuff every day, just balance.’” Pimentel wasn’t alone in his idea about American food culture. His teammate, first-year goalkeeper Alexander Steinbach, grew up in Wolfach, Germany. But when he first visited the United States on a family vacation, he was surprised at the variety he found. Syl via “There was a lot of variety when I came Fre em to New York,” Steinbach said. “There was a lot an |S of different restaurants, a lot of healthy restaurants, TAF F IL LUS which I didn’t expect.” TRA usually a TO R Pimentel, on the other hand, wasn’t as surprised benefit, it can at what he saw when he first came to Pitt. When he also be a downfall to t h o s e would go to the dining halls, he usually saw the same who aren’t used to it. Senior thing, people eating hamburgers and french fries. tennis player Natsumi O k a “My first reaction was actually the same as I was moto is originally from To k y o . guessing,” Pimentel said. “I saw so many people eatAccording to Okamoto, the food ing the same stuff every day and it was just like hamin Tokyo is much healthier and is in smaller porburgers, so I just thought, ‘OK, so it might be the tions. So when she came to America, it was harder for same as I thought they were going to eat here.’” her to make healthy choices. Pimentel did take his mother’s advice and would “I’m more aware of what I’m eating these days,” usually make a salad at the salad bar with veggies and Okamoto said. “I’m much older and I’m more macroutons, and he would add some chicken and pasta ture and I understand the importance of eating good on the side — a major difference he noticed between food. So I try to eat pasta or something that puts a him and his American peers. lot of energy in me so the day of the match I can use “In Brazil they eat lots of fruit and veggies mixed that energy.” in their food and they definitely combine a lot of While Pimentel did a good job controlling himfood,” Pimentel said. “I don’t see that much in Amerself, he did start to cave and try different American ica. But the similarities with Brazil and America is foods. His favorite? Grilled cheese sandwiches.
pittnews.com
October 25, 2018
“I never had grilled cheese before I came to America and it was so good,” Pimentel said. “So I ate that when [dining halls] had it. But that was the only bad thing I think I ate. “ Pimentel also loves curly fries and even though it was weird the first time he saw someone do it, he is now a fan of pizza dipped in ranch dressing. And although his mom doesn’t approve, Pimentel occasionally eats french fries dipped in a Wendy’s Frosty. “My mom, she was not very pleased because she is not a big fan of all that stuff,” Pimentel said. “And when I said I put fries in the milkshake she couldn’t believe it, she thought I was joking.” Steinbach has also come to like more traditional American foods, like peanut butter and jelly sandwiches — something he never tried before coming to Pitt. But his favorite food by far is ChickFil-A. “Chick-Fil-A really changed my life,” Steinbach said. “My parents are coming on Friday so I will definitely show them that.” While international athletes are getting accustomed to the American food culture, they are also bringing a little bit of their home to their teammates. Clara Lucas, a senior tennis player, grew up in Spain and makes traditional Spanish meals for her teammates. “I did cook for them Spanish tortilla,” Lucas said. “And they loved it.” While Lucas has gotten her teammates to eat foods from where she is from, she has not been as willing to try some traditional Pittsburgh foods like Primanti Brothers, saying she has never understood the idea of putting french fries on a sandwich. She does enjoy eating at more American restaurants, like Stack’d. “I love hamburgers for sure,” Lucas said. “Nothing beats the hamburgers from here.”
8
Sponsored Content
A compendium of scary attractions and all things Halloween around Pittsburgh
Fright Farm Fright Farm is open and horror has never been so much fun. Ride the hay wagon through abandoned remains of old times. Dare to enter Frightmare Mansion. Tread lightly through hallowed grounds. Fright Farm in Smithfield, Pa. It’s shrieking awesome. Visit frightfarm.com.
The Manor This October, The Manor will be showing Halloween classics beginning with Tom Holland’s vampire horror Fright Night (1985), followed by the mockumentary What We Do in the Shadows (2014), Stanley Kubrick’s widely renowned The Shining (1980) starring Jack Nicholson, and finally John Carpenter’s Halloween (1978), the story of serial killer Michael Myers.
Trax Farms Join Trax Farms for our 49th annual fall festival every weekend in October. Enjoy hayrides, a pumpkin patch, a three-acre corn maze, great food, live music and more. On Wednesday and Friday nights, enjoy a hayride up the hill with our hops & hayrides and evening hayrides. For details, visit traxfarms.com. pittnews.com
October 25, 2018
9
The Pitt News Editor-in-Chief CHRISTIAN SNYDER
Managing Editor JANINE FAUST
editor@pittnews.com
manager@pittnews.com
News Editor GRANT BURGMAN
Opinions Editor MAGGIE DURWALD
news@pittnews.com
opinions@pittnews.com
Sports Editor TRENT LEONARD
Culture Editor SARAH CONNOR
sports@pittnews.com
culture@pittnews.com
Visual Editor ANNA BONGARDINO
Layout Editor MACKENZIE RODRIGUES
Online Editor MATT CHOI
Copy Chief KIM ROONEY
layout@pittnews.com
visuals@pittnews.com
copy@pittnews.com
tpnonline@gmail.com
Sarah Shearer | Assistant News Editor Hannah Schneider | Assistant News Editor Neena Hagen | Assistant Opinions Editor Joanna Li | Assistant Sports Editor Thomas Yang | Assistant Visual Editor Issi Glatts | Multimedia Editor Shahum Ajmal | Assistant Layout Editor
Andrea Michael | Assistant Copy Chief Copy Staff
Digital Staff
Alexa Marzina Maggie Koontz Bailey Sasseville Pooja Krishnan Ben King Lia Herman Elias Lowe Fay Cairns Nicholas Rivera Maggie Young Elizabeth Martinson
Elise Lavallee | Digital Manager Jane Millard | Audience Developer Brian Gentry | Online Visual Editor Caroline Bourque | Staff Developer
Editorial Policies
Single copies of The Pitt News are free and available at newsstands around campus. Additional copies can be purchased with permission of the editor-in-chief for $.50 each. Opinions expressed herein are not necessarily those of the students, faculty or University administration. Opinions expressed in columns, cartoons and letters are not necessarily those of The Pitt News. Any letter intended for publication must be addressed to the editor, be no more than 250 words and include the writer’s name, phone number and University affiliation, if any. Letters may be sent via e-mail to editor@pittnews. com. The Pitt News reserves the right to edit any and all letters. In the event of multiple replies to an issue, The Pitt News may print one letter that represents the majority of responses. Unsigned editorials are a majority opinion of the Editorial Board, listed to the left. The Pitt News is an independent, student-written and
Sales Manager MATTHEW HOUCK
Marketing Manager KATIE BOZZO Graphic Designers Madison McClure Aditya Peri
Marketing Assistant Victoria Kline
pittnews.com
October 25, 2018
student-managed newspaper for the Oakland campus of the University of Pittsburgh. It is published Monday through Friday during the regular school year and Wednesdays during the summer. Complaints concerning coverage by The Pitt News, after first being brought to the editors, may be referred to the Community Relations Committee, Pitt News Advisory Board, c/o student media adviser, 435 William Pitt Union, University of Pittsburgh, Pittsburgh, Pa. 15260. The editor-in-chief has the final authority on editorial matters and cannot be censored, according to state and federal law. The editor-in-chief is selected by the Pitt News Advisory Board, which includes University staff, faculty and students, as well as journalism professionals. The business and editorial offices of The Pitt News are located at 434 William Pitt Union, University of Pittsburgh, Pittsburgh, Pa. 15260.
Business Manager RACHEL BUCK
Inside Sales Manager
advertising@pittnews.com
FORREST BLONDELL
Production Manager JORDAN FALK
Digital Manager DEVON WOOD
Account Executives
Forrest Blondell Sarah Braza Kyle Guinness Chris Stuchell Samuel Wright
Inside Sales Executive Ermias Asfaha Abdel Begic
University Account Executive Isabel Scrabis
10
Klavon’s, pg. 2 stock the store with Creamery ice cream. But, as the shop started to grow, it became more difficult to source ice cream only from the Creamery. “You’ve got to go pick it up and you’ve got to pay cash right now,” Hanchar said. “We did that for a while and it was clear to me that we weren’t going to be very profitable if we kept doing that.” Hanchar and Johnson traveled to State College in 2015 and attended the famous Penn State Ice Cream Course to learn how to make their own ice cream. These skills are now put to use in Klavon’s new production plant in New Castle, with three to four times the capacity of the current production facility in the shop’s basement. Despite Klavon’s nearly century-long history, the shop is still growing, and looking for ways to keep up with Pittsburgh in the future. One recent change was opening earlier during the week to serve lunch. The shop also added 10 different paninis and several soups to its menu. “People come Monday through Friday, they can call or order in, they can use either GrubHub, Postmates or UberEats to get it delivered to them. Or they can just come down and just enjoy lunch here,” Johnson said. Soon, you may also be able to take a small piece of Klavon’s home with you — the shop is looking to start selling quarts and gallons of its ice cream in local retailers like Giant Eagle and Aldi. “It could be tomorrow,” Hanchar said. “We got the permit to distribute and sell in March. Right now, we’ve just been working on logistics.” For some, Klavon’s will always hold a special place in their hearts as a triedand-true Pittsburgh establishment. Pamela Rakowski, a Pitt alumna and Pittsburgh native, said that her dad, born in 1946 and a resident of the Strip District, was a regular Klavon’s customer. When visiting the shop on Sunday, she was excited to continue the family tradition. “Love the history that comes with it,” Rakowski said, while enjoying a Klavon’s Super Sundae with her daughter Katherine. “This is … what everything used to look like.”
pittnews.com
October 25, 2018
11
Sponsored Content
$ Less than $15 entrée, $$ $15-30, $$$ $30-45, $$$$ $45+
Fuel & Fuddle
Oishii Bento
Chick’n Bubbly
Address: 212 Oakland Ave.,
Address: 119 Oakland Ave.,
Address: 117 Oakland Ave.,
Pittsburgh, PA 15213
Pittsburgh, PA 15213
Pittsburgh, PA 15213
Original Milano’s Pizza
East End Food Co-op Address: 7516 Meade St., Pittsburgh, PA 15208
Website: fuelandfuddle.com
Website: oishiibento.com
Website: chicknbubbly.com
Website: eastendfood.coop
Cuisine: Multi-cuisine
Cuisine: Japanese and Korean
Cuisine: Korean
Cuisine: Vegetarian
Reservations? Yes
Reservations? No
Reservations? No
Reservations? No
Price Range: $$
Price Range: $
Price Range: $
Price Range: $
/////////////////////////////////////////
/////////////////////////////////////////
/////////////////////////////////////////
/////////////////////////////////////////
Fuel and Fuddle is a lively little joint in the heart of Oakland that serves great wild fire food and chilled beer on tap. A local food critic once described our food as “upscale west coast bar food.” We have no idea what that means, but we like the way it sounds. If you’re looking for a casual joint with great food and great beer, check us out.
Delicious, healthy and authentic Korean and Japanese-style bento
Korean-style fried chicken and delicious bubble tea right here in Pittsburgh.
The Co-op Café serves up fresh, house-made soups, hot entrees and sides daily. Take as much as you like on our self-serve hot foods and salad bar, or pick up a quick sandwich or deli salad in the grab-and-go case. Organic and locally sourced ingredients keep the café’s fare healthy, affordable and sustainable. Complete your meal with a 100 percent organic fresh-pressed juice or smoothie or a fair trade coffee beverage.
pittnews.com
October 25, 2018
Geppetto Cafe
Prince of India
Pastoli’s Pizza
Address: 3606 5th Ave. Pittsburgh, PA 15219
Address: 4121 Butler St. Pittsburgh, PA 15201
Address: 3614 Fifth Ave.,
Website: themilanospizza.com
Website: geppettocafe.com
Pittsburgh, PA 15213 (opposite UPMC)
Address: 1900 Murray Ave., Pittsburgh, PA 15217
Cuisine: Italian
Cuisine: French, Begium, Italian
Website: princepittsburgh.com
Reservations? Available
Reservations? During the week
Cuisine: North Indian
Price Range: $ /////////////////////////////////////////
12
Original Milano’s Pizza is located at 3606 5th Ave. at the heart of the Pitt campus. Order your favorite pizza, pasta, salad and more. Original Milano’s Pizza has established a reputation for providing the highest-quality food, excellent customer service and speedy delivery to customers since 1975, always at the lowest possible price, too. We can promise satisfaction because all dishes at Original Milano’s Pizza are freshly prepared every day with premium ingredients. We also offer 10 percent off to Pitt Students and UPMC employees.
pittnews.com
but not on weekends.
Reservations? Yes, 2 to 10 p.m.
Price Range: $$ /////////////////////////////////////////
Geppetto offers an exceptional variety of sweet and savory crepes, all in a relaxed and charming atmosphere. You can sample a variety of delicious sweet or savory authentic European crepes filled with the freshest ingredients and fillings according to your taste. Geppetto also features delicious waffles and French toast that you can also enjoy as a complement to your meal. Geppetto has a warm and cheerful ambiance, and our goal is to give you an enjoyable experience.
Price Range: $ /////////////////////////////////////////
Pint-sized Indian restaurant established in 1995, offering a large menu of favorites such as chicken tikka masala, plus an all-you-can-eat buffet.
October 25, 2018
Website: pastolis.menu Cuisine: Traditional pizzeria plus Reservations? Not necessary, except for groups of more than eight people on weekends Price Range: $$ /////////////////////////////////////////
Traditional pizzeria plus gluten-free, vegan and allergy-friendly menus. Specialty pizzas such as buffalo chicken and steak ‘n’ ranch, as well as basil/pesto with sliced tomato, and fresh mozzarella balls are what we are known for. Also serving hoagies, jumbo cut wings, pastas, specialty salads. Beer and gluten-free beer with ID.
13
Point: Counterpoint: vs. Splendid Sheetz Wonderful Wawa For The Pitt News
In most states, the mere idea of eating at a gas station sounds like a death wish — but in Pennsylvania, gas-station food is truly next-level. Sheetz and Wawa, Pennsylvania’s Capulets and Montagues, have battled for supremacy in the Keystone State for decades — Sheetz dominates the western part of the state and Wawa the east. As a Pitt student and Lehigh Valley native, I’ve lived in the heart of the Sheetz-Wawa battleground. But Sheetz won my allegiance with its food selection and overall ambiance. While Wawa has the hoagie, Sheetz actually knows how to use a deep fryer, which is vital for road-trip fare and general snacking. If you can think of it, Sheetz has already fried it, covered it in cheese and added a “z” to the end of its name like the marketing god it is. Every fried thing on its menu is delicious and coats your insides in a greasy embrace. When ordering a sandwich or burger, you can load totz and friez to your heart’s content. You can throw them into a wrap or sandwich them in a melt. And you don’t even have to mutilate your burger to stick friez in it — Sheetz does all the dirty work for you. Feel free to order a sandwich with popcorn chicken and friez piled on, because no one will stop you from being your authentic self. Sheetz also features cheese in many forms — from Wisconsin cheese bites to fried mozzarella sticks to mac and cheese bites. None are expensive by any means — $3.55 for a regular-sized order of either. And for only $0.40 extra, you can cover them in even more cheese. All these delicacies are made to order and customizable with a variety of sauces and toppings. I recommend
pittnews.com
the Boom Boom sauce, a spicy Guy Fieri-esque fever dream, that stands out above the rest. This sauce instantly elevates anything it touches and transports it right to Flavortown. It works with meltz, shnack wrapz, burgerz — anything really. Like Wawa, Sheetz also offers prepackaged fresh foods and coffees for the times when waiting for a madeto-order meal just isn’t feasible. Snack bags of cut-up veggies, yogurts and fresh fruit cups are all laid out and ready for the taking. Sheetz even has wraps and sandwiches that, unlike Wawa’s, don’t look See Sheetz on page 19
Neena Hagen
Assistant Opinions Editor Growing up in Philadelphia had its perks. I was surrounded by iconic historical buildings, miles-long shopping malls and best of all, the absolute creme de la creme of gas stations — Wawa. But since starting school in Sheetzville last year, I feel like I’m in a long-distance relationship with my beloved gas station, and they don’t deliver food 300 miles away, either. Now both chains must fight for my affection on a daily basis, but it’s essentially a fight between Mike Tyson and a toddler, which is to say Wawa wins
Daniel Walsh | staff illustrator
Allison Dantinne
October 25, 2018
every time. Wawa’s formula is simple — good food and good service makes for happy customers. And boy, am I one happy customer. From the moment I pull open the glass doors to the welcoming brick building, the store greets me with the satisfying aroma of coffee and crusty hoagie bread. I feel warm and toasty just like one of the store’s delectable spinach and fontina paninis. A person leaving the store, bag filled with various Wawa goodies, holds the door open for me. We exchange a parting nod and an “Aw yeah” kind of smile, a gesture of respect Wawa-goers give one another. I order my hoagie from the kiosk, pay then retrieve my meal — simple as that. As I pump my gas while shoving a juicy, flavorful turkey hoagie with sun-dried tomato pesto spread into my mouth, I feel just like Harry Potter at the end of “The Deathly Hallows” — all is well. Hoagies are Wawa’s trademark, and the store offers more varieties than you can count with your second-grade math skills, from cold-cut monstrosities to meatball subs. Via the ordering kiosk, you can customize your hoagie to your liking, adding as many fresh toppings and sauces as you please. Wawa even offers specialty hoagies around the holidays. The Gobbler is a Thanksgiving staple, featuring turkey, stuffing, cranberry sauce and gravy, all on a warm, buttery hoagie roll. This hoagie encapsulates the spirit of Thanksgiving without shackling you to a family dining table and asking why you don’t have a boyfriend while heaping buttered corn onto your plate. Really, it’s what a Thanksgiving meal should be. The hoagies are made-to-order and are healthier alternatives to fast See Wawa on page 19
14
pittnews.com
October 25, 2018
15
Foodies, pg. 6 grow my page. It has grown into a little bit more of a sophisticated thing, but I think it’s also really been about my location,” she said. Despite her popularity and continuous stream of natural, brightly-lit photographs of mouth-watering dishes, running @HungryGrl_BigCity has become second nature to Iacullo, not feeling any outside pressure from her large following. “I don’t think there’s any outside
pittnews.com
pressure — if anything, there are those moments of internal pressure,” Iacullo said, “… because at the end of the day it’s my authentic self — who I am in person is who I am on HungryGrl.” For other foodies, being present on social media isn’t about sharing a lifelong love, but more about developing a healthy lifestyle and gaining selfconfidence. Natalie Colantuono, a junior nutrition and dietetics major, started her Instagram page @_cilantropist in the summer of 2017 during her journey
of rebuilding a positive relationship with food. Though her page is smaller — with 755 followers — it focuses on healthy and nutritious food, evident in her colorful feed filled mostly with vibrant home-cooked dishes. “I’ve always loved food and how it related to health and fitness. I was a competitive cheerleader for a long time — it was always very important to me to have a good diet, exercise, so I could perform to the best of my ability,” Colantuono said. “But I found through that that a lot of people have
October 25, 2018
really bad relationships with food, myself included at one time.” When she was 15, Colantuono struggled with an eating disorder. Since starting her Instagram account, she’s continued to improve her relationship with food, becoming a vocal advocate for body positivity. “I like to focus on how we look at food and how we equate it to our selfesteem and worth,” said Colantuono. “I’m really big on body image and counteracting the mass media that wants to throw out all these ‘fad diets’ that really tend to under-nourish people and they make them look at food as something that’s bad instead of something that’s nourishing and just enjoyable in general.” Colantuono enjoys being a source of positivity through her account and is very open about her past struggle with food. “I think vulnerability is a sign of strength,” said Colantuono. “I just like being a light for people because there is a lot of negativity out there.”
16
pittnews.com
October 25, 2018
17
pittnews.com
October 25, 2018
18
Sheetz, pg. 14 like they’ve been sitting in the case for more than a week. I personally love grabbing a Cuban sandwich or a carrots and hummus platter on my way home. Really, whoever decided to put those carrots in that refrigerator case truly holds my life together and deserves to lead a perfect existence. To wash down all this food, head to the soda cave. That’s right, Sheetz keeps its soda in a cave. Why the cave? Because it’s cool. Inside this walk-in freezer, you can find all kinds of cold beverages — Coke and Pepsi live together in perfect harmony. While I I don’t personally enjoy soda, I must admit there’s something appealing about grabbing a drink from a cool blue frozen cave, filled to the brim with beverages. Once you have all your food and other convenience-store items, you can sit at indoor or outdoor tables and enjoy. Unlike Wawa, where you have to either eat your hoagie in your parked car
pittnews.com
or save it until you get home — allowing it to get cold in the process — you can eat right at every Sheetz gas station. Eating there with friends is an experience, a group activity, a time to chat while enjoying a meal before hitting the road again. At Wawa, eating a meal with friends is just waiting for someone to spill mango smoothie all over the cloth seats in your Kia Sorento. I can admit that, unlike Wawa, Sheetz doesn’t have a lot of healthy options or home-style hot entrees, like mashed potatoes or mac and cheese. Sheetz doesn’t celebrate the hoagie like it should. But Sheetz does give me the freedom to live out my fast-food fantasy at a reasonable price. Inside the walls of Sheetz, no one judges me for adding three sauces to my order of totz. Yes, my body might judge me — but I’m here for a good time, not a long time. That’s what gasstation food is really about. Sheetz truly is the Las Vegas Strip of gas stations. It’s flashy, it’s decadent — and frankly, it’s a lot better than Wawa.
Wawa, pg. 14 food, while still maintaining a reasonable price point at $5.59 for a classic 10-inch hoagie. While it’s true that a standard box of fried cheese bites at Sheetz only costs $3.55, you’re truly getting what you pay for. Wawa uses fresh ingredients, whereas Sheetz simply dumps everything in a vat of hot oil and adds a “z” on the end of each food item to sound cool — but unlike Sheetz, Wawa actually is cool. In fact, if you don’t have time to wait for a hot, delicious, awe-inspiring meal, Wawa also has a cool, prepackaged food section — complete with fresh fruit cups, wraps, even cheese and crackers, all under $10. While Wawa’s food is undeniably earth-shattering, it’d be hard to enjoy if the experience wasn’t up to par. Luckily, going to a Wawa is also an enjoyable experience for everyone involved. Wawa is known for treating its employees well. On average, employees have rated Wawa a 4/5 on Indeed, a popular
October 25, 2018
job review site. Employees enjoy good benefits, such as health and dental insurance and stock options. Wawa extends a friendly, welcoming hand to those who enter its red and beige establishment, employees and customers alike. Above all, Wawa’s food isn’t just smoke and mirrors to hide the store’s fundamental purpose — the actual gas station aspect of Wawa also blows Sheetz away. According to a study conducted by gas-station expert Hannah Schneider, Wawa’s gas is 51 cents cheaper per gallon than Sheetz gas as of September — which, on top of everything else, cements Wawa’s status as the number-one gas station in the Keystone State. No, Wawa doesn’t have tater tots, and it doesn’t condone putting fryz on a hoagie. But it gives you everything you could want from your food, and what you’d never expect from a gas station. Sheetz may still dominate Western Pennsylvania, but frankly, it’s inferior to Wawa in every way — and no one should give a Sheetz about it.
19
STADIUM FOODS: THE GOOD, THE BAD AND THE CRAZY Andrew Kelly Staff Writer
Enjoying good food that is bad for you is a classic part of attending a sporting event, whether it’s sugary candy at a high school football game or a massive sandwich at a MLB game. It’s also wellknown that these foods will cost you a pretty penny and that the efforts of fans to sneak their own food into games tend to fail. So unless you’ve got some creative new idea for how to get that Tupperware of wings past security, here’s some stadium fare worth the fee. The Delicious The Buffalo Bills have some crazy food options available at New Era Field. However, none are more impressive than the fried peanut butter and jelly bites. Yes, you read that correctly. These bad boys are fried to a crisp, skewered then showered with a loving serving of powdered sugar — just to make sure that this dish is unhealthy enough. Savory not your thing? The Detroit Lions are frying up something different at Ford Field, building dessert nachos for fans trying to relieve the stress of all of the Lions’ fourth-quarter comebacks. These chips are tossed in cinnamon sugar and then covered in nutella, cherries, whipped cream and chocolate sauce. Some of the most interesting dishes can often be found at minor league baseball stadiums looking for a way to draw fans in to games that typically have very low appeal. If I lived anywhere near Sauget, Illinois — where GCS ballpark is located — the Gateway Grizzlies would be doing just that. They have constructed a dish that sounds so sweet and so delicious that I would go to a game just to try it. The Grizzlies sell a bacon cheeseburger that is fairly straightforward, except for the fact that the bun is replaced with a Krispy Kreme donut. This combination of two of the greatest foods known to mankind could not possibly go badly. The Crazy The Milwaukee Brewers came up just short of the World Series this season and it could have been because their
pittnews.com
Mustard is the most frequently sold condiment at baseball concession stands. KRT photograph via TNS by Bob Fila | chicago tribune
players were too busy chowing down on a popular dish from Miller Park. The pulled-pork parfait takes a dish that is usually sweet and good and turns it into a dish that is reportedly savory but sounds disgusting. This parfait is made out of pulled pork, mashed potatoes, barbeque sauce and chives. Call me insane if you want, but I would not be going anywhere near this dish at Miller Park. Taking a dish that is typically sweet and turning it into a savory, meat-filled container of mashed potatoes does not sound appetizing to me at all. The highest honors for the crazy category go to a special project that the Arizona Cardinals are producing at the University of Phoenix Stadium. The $75 “Gridiron Burger” is a force to be reckoned with, sporting a list of ingredi-
ents so long it’s amazing they were even able to fit everything — the 10-inch bun probably helps, too. With five patties, five hot dogs, five bratwursts, eight slices of bacon, eight chicken tenders, 20 slices of cheese, 12 ounces of fries and some special sauce to tie it all together, this behemoth can feed a whole section of the stadium. Speaking of a minor league team that serves incredible food, let’s talk about the Northwest Arkansas Naturals who call Arvest Ballpark home. Yes, Northwest Arkansas actually has a minor league baseball team. The Naturals are serving a food that is anything but natural, though it is surely delicious. Heard of corn dogs? In Northwest Arkansas, they’ve taken it to a whole new level, slathering a hot dog in funnel cake batter and frying it to
October 25, 2018
crispy perfection, then showering it in enough powdered sugar to give your dentist nightmares. The Affordable NFL stadiums may be most well known for jacking up food and beverage prices on fans. According to Statista, the average football fan is paying more than $5 for a hot dog on game day, just below that for a soda to accompany their food and more than $8 for a beer. Things get even more expensive at big games like the Super Bowl, where a hot dog can cost upwards of $8 and a soda can get above $7. In comes Atlanta Falcons owner Arthur Blank, who overhauled the way that the Falcons price their concessions at Mercedes-Benz Stadium a few years ago. Attending a Falcons game is now much more affordable, with a bottomless soft drink coming in at $2 and a hot dog just as cheap. Not only has Blank made game day much more affordable for his fans, but he has made even more money in concessions sales by doing so. Hopefully, more stadiums around the country will follow suit. Texas Memorial Stadium at the University of Texas is one stadium already on board, dropping the prices of its concessions to make things more affordable for students and fans. It did not drop prices as drastically as the Falcons did, but it is encouraging to see some concession costs moving against the overall upward trend around the country. If Texas would look at Blank’s numbers more closely, they would likely see that they could actually make more money if they dropped their prices even further. Without a doubt, stadiums are cooking up increasingly impressive snacks every year in an effort to drive fans into seats and get them to the concession stands when they are hungry. As prices rise, look for stadiums around the country to occasionally fight this trend. I’d suggest trying to make a large payday by capitalizing on the willingness of consumers to pay a reasonable price for food while watching their favorite teams in action.
20
pittnews.com
October 25, 2018
21
pittnews.com
October 25, 2018
22
I N D E X
Rentals & Sublet • NORTH OAKLAND • SOUTH OAKLAND • SHADYSIDE • SQUIRREL HILL • SOUTHSIDE • NORTHSIDE • BLOOMFIELD • ROOMMATES • OTHER
For Rent South Oakland **2, 3, 4, 5, 6 Bedroom Houses/ Apartments in South Oakland. Available for rent August 2019. Very clean with different amenities (dishwasher, A/C, washer and dryer, 1‑3 baths, off‑street parking, newer ap pliances & sofas). Check out my Face book page: https:// www.facebook.com/ KenEckenrode RealEstate/. Call Ken at 412‑287‑4438 for more informa tion and showings or email name, phone number, desired number of bed rooms, and anything else you want in housing to kenshous ing@gmail.com. **AUGUST 2019: Furnished studios, 1,2,3,4 bedroom apartments. No pets. Non‑smokers pre ferred. 412‑621‑0457. 1,2,3 and larger bed room available 2019 Central, and South Oakland (central air, dish washer, washer dryer included) 412‑551‑0094 1,2,3,4,5,6,7,8 BR apartments available
pittnews.com
Employment • CHILDCARE • FOOD SERVICES • UNIVERSITY • INTERNSHIPS • RESEARCH • VOLUNTEERING • OTHER
May & August 2019. South Oakland, North Oakland, and South side on Bouqet St., Meyran Ave., Atwood St., North Neville St., and Sarah St. Call 412‑287‑5712 2 br apt South Oak land. $1,095/mo +
electric. New kitchen, balcony, and A/C Call 412‑6661‑6622 2‑3‑4‑5‑6‑7 bedroom apartments and houses available in May and August 2019. Nice, clean, free laundry, in cludes exterior main‑ tenance, new appli‑ ances, spacious, and located on Semple, Oakland Ave., Mey‑ ran Ave., Welsford, Bates, Dawson, and Mckee 412‑414‑9629. douridaboud propertymanage ment.com 3‑bed room available immediatley $1,495 central air dishwasher laundry 256 N Craig street 412‑271‑5550 3436 Ward Spacious 2‑Bed room, 1 bath equipped kitchen $1,195 + electric, heat included 412‑271‑5550 4 BR HOME ‑ SEM PLE STREET, LO CATED NEAR LOU ISA. EQUIPPED KITCHEN, FULL
Classifieds
For sale
• AUTO • BIKES • BOOKS • MERCHANDISE • FURNITURE • REAL ESTATE • PETS
services
• EDUCATIONAL • TRAVEL • HEALTH • PARKING • INSURANCE
notices
• ADOPTION • EVENTS • LOST AND FOUND • STUDENT GROUPS • WANTED • OTHER
BASEMENT. NEW CENTRAL AIR ADDED. AVAIL ABLE IMMEDI ATELY AND RENTING FOR MAY AND AUGUST 2019. (412) 343‑4289 or 412‑330‑9498.
floors, free heat, avail able August 1, 2019. S. Bouquet ‑ 2 BD/1 BA available May 1. Ward St. ‑ studio, 1, 2, 3 BD. Free parking, free heat, available August 1, 2019. Call 412‑361‑2695
6,7&8 bedroom hous es available starting August 1st 2019. Five minute walk to Pitt. Call 412‑983‑5222.
Shadyside
Apartments for rent. 2, 3, and 4 bedroom apartments avail able. Some available on Dawson Street, Atwood Street, and Mckee Place. Newly remodeled. Some have laundry on site. Minutes from the University. For more info please call Mike at 412‑849‑8694 Before signing a lease, be aware that no more than 3 unrelated people can share a single unit. Check property’s compliance with codes. Call City’s Permits, Licensing & Inspections. 412‑255‑2175. Huge 5BR apartment in Panther Hollow. Close to universi ties. Laundry and dishwasher. Large deck. $1,900/mo. plus utilities. Contact gbazzi7@gmail.com North / South O Houses and Apart ments with Laundry and Central Air Call 412‑38‑Lease Oakland ‑ various South Oakland loca tions. Oakland Ave ‑ 2 BD/1 BA, hardwood
Shadyside: 1Bed room‑available now. EXCELLENT LOCA TION ‑ Summerlea St. Fully equipped kitchen, A/C, wall‑to‑wall carpeting. Near Pitt shuttle bus stop. Between Walnut Street and Ellsworth shopping districts. No pets, no smoking. $840. Rent includes heat. 412‑628‑1686.
Southside August 2019 available 3 and 5 bedroom house. New kitchen, AC, 2 new bath rooms, washer and dryer, and dishwasher. 1508 Sarah St. Call 412‑287‑5712
R A T E S
Insertions
1-15 Words
16-30 Words
1X
2X
3X
4X
$6.30
$11.90
$17.30
$22.00
$7.50
$14.20
$20.00
5X $27.00
$25.00
$29.10
6X $30.20 $32.30
Add. + $5.00 + $5.40
(Each Additional Word: $0.10)
Deadline:
Two business days prior by 3pm | Email: advertising@pittnews.com | Phone: 412.648.7978
Evening, and Week end Sitters. Great pay. Flexible schedules and fulfilling work with a wide variety of families. Must have a car and insur ance. Contact Fran, College Nannies and Tutors, 440‑520‑4430, arlingtonvarecruiter@ collegenannies.com. Local middle‑eastern restaurant looking for positive, energetic people to join our team! Excellent customer service, good character, and strong work ethic. Filling all positions immediately! Call (412)‑680‑9094 Looking for social media influencers who love music and are
interested in social media marketing. For consideration, please reply to BTHR CRDS@aol.com with a resume and links to your Twitter, Face book and/or Instagram page. Part‑Time Job: Earn up to $200 a day driv ing and hanging out with senior citizens. Apply here: https:// www.fountain.com/ papa‑technologies/ apply/pittsburgh‑pa pa‑pal THE CARLTON RESTAURANT Located in the One BNY Mellon Center, 500 Grant Street is accepting applications for Serving Assis tants. We are seeking
friendly, organized and reliable applicants to work in an upscale dining environment. Please apply in person Monday through Friday after 1:30
Notices Events October 26th Hal loween Costume Contest with Oak Hill Apartments! WHERE: Lotsa Stone Fired Pizza 3621 Forbes Ave, Pittsburgh, PA 15213 WHEN: 4PM‑7PM WHY: Prizes, give aways, and more! www.oakhillapts.com
Employment Employment Other 1,2,3,4,5,6,7,8 BR apartments available May & August 2019. South Oakland, North Oakland, and South side on Bouqet St., Meyran Ave., Atwood St., North Neville St., and Sarah St. Call 412‑287‑5712 Hiring After‑School,
October 25, 2018
23
pittnews.com
October 25, 2018
24