Carlos Zuniga tells The Hispanic Food Network owning and operating Tacos Tumbras es un sueno, it’s an American dream come true ” American people say, Es un sueno Americano for me and my family it’s a sueno Americano,” says Carlos Zuniga, owner of Taco Tumbras in Spokane
Carlos started in a taco truck on Division in Spokane but always wanted to open a standing restaurant. About five years ago he opened his first restaurant at 9420 E. Sprauge, in November of 2009 Zuniga opened his second restaurant in downtown Spokane on W. 2nd.
Zuniga says it takes a ton of hard work to keep them going.
“For me and my family it’s very hard because we work seven days a week. We start at nine in the morning and we close at nine at night. We go to sleep at 11:30 at night,” said Zuniga.
The business is definitely a family affair. Zuniga runs the restaurants with hife wife Susana and son Ben.
The family is orginally from Mexico city, Mexico.
Carlos tells The Hispanic Food Network what makes his food different is the fact he doesn’t use many spices. He lets the food create the flavors.
“My food is very authentic, we use fresh products queso fresco, Mexican sour cream and cactus, chile serano, chile verano for me it’s very authentic it’s my secret,” says Zuniga
The favorite on the Taco Tumbras menu is the Taco Tumbras Fajita, he wouldn’t tell The Hispanic Food Network what was in it. One things that’s no secret is how good the food in at Taco Tumbras.
Mike Gonzalez poses for a picture with Juanita Carmack
Juanita Carmack to The Hispanic Food Network she has never been afraid to be different. She rides motor cycles, isn’t afraid to get her hands dirty, even makes deliveries on her own. Despite the success she’s had with Taco Chic Salsa, Juanita says she needed some convincing to get her business started.
“The hardest part was making up my mind I was actually going to do it, there’s so many things we decide to do then we give up , you see someone down the road that says no I’m not doing that anymore, but I looked at this as a commitment like a marriage,” says Juanita.
Juanita tells The Hispanic Food Network the name Taco Chic comes from when she used to sell her homemade tacos and salsa at a biker venue in North Idaho about 7 years ago. People called her the Taco Chic and the name kind of stuck.
A couple of years later, Juanita officially started selling her salsa.
She says the salsa’s unique flavor comes from a treasured family recipe that’s over 100 years old. Juanita was giving away her salsa for years before a friend convinced to sell it.
The Pictures From Juanita’s Family Are On Display At The Factory
“A friend of mine gave me the idea that the money is in your salsa, you need to learn how to bottle it, it turns out in all my family we’re talking 3 generations, my grandmother was the only one that bottled it besides me,” says Juanita.
Her shop is filled with things from her past, pictures of ancestors who came before her, and you soon realize Juanita’s salsa is connection to her past, culture and who she is.
“Salsa’s salsa but this is local salsa okay, I think that people feel the passion. I feel the passion, this is salsa with love, you can feel it when you come in here,” says Juanita.
While Juanita loves connecting with her past she says the future is looking bright. she hopes to expand the brand into a nationwide product. For now she’s content with the fact Taco Chic Salsa is in 2500 stores regionally .
Juanita opened the doors to The Hispanic Food Network of her newly opened restaurant in her factory where you can get fresh tamales, rice and beans and of course the salsa.
“It isn’t really about Juanita and her salsa, what I discovered doing a lot of store demos, farmers markets, people trying and testing, it makes people remember, that they have a recipe for spaghetti sauce, a pie recipe, pickle recipe, it’ s awesome to see people get excited,” says Juanita
At the bottom of Freya rests a welcome addition to Spokane’s growing Mexican Restaurant population. Its sunny yellow exterior announces the arrival of this incredible eatery. Hacienda Las Flores is owned by husband & wife team Jorge and Adriana Hernandez. Jorge and Adriana met in middle school in Mexico City many years ago, and then after they each went their separate ways for a time reconnected on a bus that Jorge was driving.They both instantly recognized each other and with rapid beating hearts caught up on their lives. Jorge had big plans to come to America, open a restaurant and make a better life. Adriana thought it sounded exciting but was not sure if she wanted to leave her family,country and all that was familiar. I said she must deeply love Jorge to give up so much and take such a huge leap of faith. With her beautiful smile and sparkly eyes she replied, “I do.” It helped that Jorge has already been to America and was set up with a house and job.
There is no denying la comida is fresh, authentic and so good at Hacienda Las Flores. From the moment you walk in you are made to feel at home by the welcoming smile of Adriana as she leads you to your table. Immediately you notice the brightly colored walls in hot pink, sunny yellow, and electric azul (blue) and you feel like you are at your neighbor’s for dinner. Breakfast (newly offered Friday through Sunday), lunch or dinner you will enjoy incredible, authentic food served in large portions with friendly and knowledgeable service.On our visit Louis prepared one of their signature dishes, the popular Hacienda Plate. It consists of the beautifully presented bacon wrapped shrimp, carne asada steak, marinated chicken & pork and rice & beans of course! After eating this plate there is no denying why it is so popular, it is muy bien! Other favorites include the Arroz Con Pollo (Chicken and Rice), Burrito’s (they are HUGE), and the Chicken Mole. Due to the large portions, even those with a hearty appetite can get at least two meals out of them. And don’t even get my started on the desserts. The flan is top notch, a secret recipe from Jorge’s family. When you eat it you feel enveloped in it’s sweet, creamy goodness. The Fried Ice Cream also has a unique twist, in the heavenly core is a pocket of cinnamon-sugar that is just the best!
HACIENDA’S BURRITOS ARE KNOWN FOR THEIR SIZE, YOU WON’T GET CHEATED
Jorge and Adrian opened Hacienda Las Flores in April 2009 amid the economic downturn but their outlook is as bright as the cheerfully colored walls. Mention the eatery and people invariably say “That is one of my favorite places, the food is that good,” or “I know right where that is and I need to get in there.” Yes you do. Run don’t walk to this gem of the South Hill. Hacienda Las Flores where the food is incredible, the decor clean and cheerful and the service friendly and welcoming.
Mike Gonzalez (Left) talks with Oishii Owner Jr. Solis (Right)
When most people think of the picturesque town of Sandpoint, Idaho skiing and snowboarding come to mind in the Winter season, and boating and beach time for the Summer season. There is boutique shopping along the main street and plenty of places to get your children ice cream. You can add enjoying the Armani Roll or a signature martini to the the all-season list now that Oishii is in town. Oishii, owned by Jr. Solis, is an innovative Latin-Asian Fusion Restaurant that also sports a fun, hip martini bar upstairs called Spar.
While it would be easy to think it is the out of towners that frequent Oishii, Solis states it’s the locals that have embraced his vision and cannot get enough of the flavors he is mixing. “The locals supported us through thick & thin. They respect the quality that we can bring to them.” He shares with obvious pride. Solis went to great lengths to make sure the fish he brings in is as fresh as it can be. Those visiting from out of town have commented that they have been to NoBu in San Diego and that Oishii is on par with this well-known establishment. Solis claims proudly, “It feels good to be considered amongst the greatest.” San Diego is Solis’ favorite place so he purposely infused Oishii with the flair and flavor of that great city. It is the sushi and the unique flavors that make this menu so one of a kind.
So you may be asking yourself: What exactly is Latin-Asian Fusion? We were intrigued by that same question. And while the flavors hybrid together, there is no doubt this is a flavor marriage made in heaven. Solis feels that he is pioneering a new art form with the Latin Flair he brings to his sushi creations and the incredible tacos he has created. These include a ceviche taco, tempura salmon taco, a calamari taco and in a truly inspired twist, Jr. takes Japanese Kobe Beef and using his own marinade makes carne asada with it. This is just a small sample of the wide and varied menu Oishii offers its patrons. While dining in a table nook with bright green walls, it is easy to think you are hanging out in Melrose and not Northern Idaho. It is no wonder the locals are so taken with Oishii; Solis has raised the hospitality game in town and the residents have taken notice. This is about as hip as it gets!
After you have enjoyed your meal it is time to head upstairs to Spar, the martini bar where all the party people go to cut loose. I mean who doesn’t like it Hot n’ Dirty? Not many, but that is only one of the multiple martini’s they offer at Spar. With plush couches intended to put it’s patrons right at ease, you can have it any way you like it. From the comfort of said couch you can sip the Pineapple Express, Pink Passion or the aptly named hot drink the Schweitzer. Spar is the perfect combination of upscale noveau and lush comfort. So whether an Oreo, Oatmeal Cookie, Hang 10…or the Hot n’ Dirty is your poison you will have no problem selecting a liquid libation to please all your senses.I could try to describe how good all of this tastes, but what you really need to do is jump in your car, head to Sandpoint and experience Oishii for yourself. It is that good! Oishii means “delicious” in Japanese and in this case it more than lives up to its name.
A view inside The Spar Martini Bar that sits on top of Oishii
This is our rendition of the peanut salsa we enjoyed in Orizaba. It took quite a few tries to duplicate the taste and flavor, we hope you like the results.
8-10 roma tomatoes, cut in half, seeds removed
3 – 4 dried guajillo chiles
3 – 4 chipotle chiles
1 med. white onion, quartered
6 cloves garlic, unpeeled
1/2 c. Spanish peanuts, roasted
1 t. oregano, dried Mexican
1 Tbl. coriander, ground
½ t. freshly ground black pepper
1 t. sea salt, or to taste
Roast the tomatoes, onion and garlic on a hot comal or cast iron skillet. Turn occasionally so they blister evenly. As each ingredient softens and blackens in spots, remove from heat. Allow to cool. Remove papery skins from garlic.
While vegetables roast, submerge guajillo chiles and chipotle chiles in a bowl of very hot water for approx.15 min. Remove softened chiles from liquid, reserve one cup.
Bring 1 cup fresh water to a boil in a medium saucepan. Add roasted vegetables (tomato,onion,garlic) and salt, oregano, coriander and black pepper. Simmer uncovered for 15 minutes until most of the liquid evaporates. Cool.
While the tomato mixture cooks, chop or crush the roasted peanuts in a molcajete or with a mortar and pestle. (set aside)
In a blender puree the guajillo and chipotle chiles and crushed peanuts in one cup of reserved liquid. Blend until smooth and creamy. Add the tomato mixture to blender and pulse just until blended. Serve salsa at room temperature or refrigerate for up to one week.
FOR CARLA AND KIKO BARAJAS OWNING AND OPERATING TWO AZTECA RESTAURANTS IN SPOKANE IS TRULY A FAMILY AFFAIR. EVEN AFTER ALL THESE YEARS HEAD CHEF KIKO STILL ENJOYS COOKING. CARLA TEASES THAT THE BEST PART OF HER JOB IS “GETTING PAID TO TELL HIM WHAT TO DO.” KIKO FURTHER EXPLAINS THAT “IN MY KITCHEN I AM THE BOSS.”
WHILE KIKO RUNS THE KITCHEN, CARLA MANAGES ALL THE DAY TO DAY OPERATIONS.
THE PAIR STARTED WORKING AT AZTECA 23 YEARS AGO. THEY MET WHILE WORKING AT AZTECA IN SEATTLE, CARLA A SERVER AND KIKO WAS A DISHWASHER.
KIKO BARAJAS, OWNER AND HEAD CHEF OF AZTECA STATES, “BASICALLY I WAS A DISHWASHER AND THEN YOU KNOW, YOU TRAIN HOW TO BE A PREP, I COOK AND THEN OF COURSE YOU COME TO BE THE CHEF. AND I WAS A CUPPER, CHEF BACK IN THE GOOD OLD DAYS THAT’S WHAT I CALL IT AND THEN THE NEXT STEP WAS TO OPEN OUR RESTAURANT THAT’S HOW WE ENDED UP IN SPOKANE.”
CARLA FURTHER EXPLAINS, “WELL OUR PARTNERS ARE 4 BROTHERS, THEY STARTED AZTECA IN 1974 AND THEY BUILT UP THE RESTAURANTS BY PARTNERING WITH PEOPLE LIKE KIKO AND MYSELF AND THEY HAVE BEEN ABLE TO GROW THAT AND BEEN VERY SUCCESSFUL.”
KIKO AND CARLA ALONG WITH THEIR PARTNER, HECTOR RAMOS, OWN 3 OF THEM INCLUDING: AZTECA NORTH POINT, SPOKANE VALLEY AND AZTECA SOUTHWEST GRILL IN CDA. CARLA SAYS HAVING HER HUSBAND THERE DAY IN AND DAY OUT IS A COMFORT.
CARLA STATES, “LIKE KIKO WAS SAYING AT THE END OF THE NIGHT IT’S STILL FAMILY SO WHATEVER HAPPENS YOU KIND OF LEAVE AT THE RESTAURANT…YEAH…FOR THE MOST PART I TRY REALLY HARD.”
“IT’S GOOD, YOU KNOW? I END MY DAY GOOD AND THEN I CAN SIT DOWN WITH MY BUDDY AND HAVE A BEER” KIKO SAYS WITH A SMILE.
THE BARAJAS’ SAY WHAT MAKES THEIR RESTAURANT SPECIAL IS THEY’RE ACTIVELY INVOLVED IN THE RESTAURANT.THEY HAVE LEARNED THAT EVERYONE WANTS TO OWN A RESTAURANT BUT NOT EVERYONE WANTS TO WORK IT. WORKING THE RESTAURANT AND MAINTAINING DELICIOUS FOOD AND A CONSISTENT ATMOSPHERE REQUIRES COMMITMENT AND HEART. A 12-14 HOUR DAY IS THE STANDARD.
KIKO AND CARLA SEEM LIKE PRETTY GOOD BOSSES. SARAH TRUJILLO SERVER SAYS “THEY ARE VERY ENCOURAGING, THEY COME HERE A LOT TO SEE HOW WE ARE DOING TO SEE IF WE NEED ANYTHING, IF WE NEED FOOD RAN THEY’LL RUN FOOD. IF WE NEED HELP GETTING DRINKS OUT THE RUN, IF THE DRINKS NEED TO BE MADE THEY’LL MAKE THE DRINKS. THEY’RE JUST LIKE ONE OF US.” THE ATMOSPHERE IS ENCOURAGING AND THE BARAJAS ARE TEAM PLAYERS.
WHEN ASKED WHAT HER FAVORITE DISH ON THE MENU IS KRISSIE DOWNING STATES,”TACITOS RANCHERO. I LIKE IT BECAUSE I’M FROM SAN DIEGO AND I LIKE MEXICAN FOOD IT’S AS CLOSE AS IT GETS.”
CARLA SUMS IT UP BEST WHEN SHE STATES, “I THINK THAT’S THE MOST IMPORTANT THING, YOU KNOW, GUESTS WANT TO FEEL LIKE THEY ARE WELCOME AND ACKNOWLEDGE THEM AND LIKE THEY ARE PART OF THE SUCCESS TOO AND THAT’S IT….”
A SIMPLE FORMULA FOR A RESTAURANT ROOTED IN FAMILY, HARD WORK AND GREAT TASTE.
LA ISLA (The Island) IS THE ONLY PUERTO RICAN RESTAURANT IN THE STATE OF WASHINGTON AND MANAGER VICENT BRAVO SAYS HE DOESN’T MIND BRAGGING.
“PEOPLE…NOT TO BE COCKY BUT THEY LOVE IT BECAUSE IT’S DIFFERENT. IT’S A DIFFERENT FLAVOR. MANY PEOPLE ARE USED TO MEXICAN FOOD BUT THE FLAVOR WE BRING IS FULL OF SPICES BUT NOT SPICY AT ALL. YOU’RE GOING TO RICE AND BEANS, PINK PINTO BEANS, STEAK WITH RICE AND BEANS,” SAYS BRAVO WHO MOVED TO SEATTE TO MANAGE THE RESTAURANT.
LA ISLA OPENED 5 YEARS AGO WITH JUST 9 TABLES, BUT DEMAND WAS SO GREAT THEY HAD TO EXPAND. 4 MONTHS AGO THEY ADDED 11 MORE TABLES.
LA ISLA MANAGER VICENT BRAVO SAYS PEOPLE LOVE THE FLAVOR OF LA ISLA’S FOOD
FIRST TIME VISITOR JULIANE LAWSON COULDN’T BELIEVE THE SELECTION.” OH EVERYTHING’S GREAT. I’VE NEVER BEEN HERE BEFORE IT’S GREAT. I LOVE IT, I LOVE THE VARIETY, THERE’S A LOT OF DIFFERENT OPTIONS. THEY HAVE A GREAT WINE LIST AND A SHOCKING NUMBER OF RUM.
I WAS LIKE WOW, I OPENED THE MENU AND COULDN’T BELIEVE IT WAS TWO PAGES,” SAID LAWSON.
LA ISLA BARTENDER JASON MIKOS TALKS TO MIKE ABOUT THE RUM BAR
LA ISLA BOASTS ONE OF THE BEST RUM BARS IN THE SEATTLE AREA WITH MORE THAN 70 VARIETIES.
BARTENDER JASON MIKOS SAYS THEY’RE TRYING TO GET PEOPLE USED TO SIPPING ON IT.
“MOST PEOPLE ASSOCIATE RUM WITH RUM AND COKES AND MOJITO BUT WHAT WE’RE TRYING TO DO IS SHOW PEOPLE RUMS YOU CAN SIP ON. TEQUILLA AND RUM HAVE MADE A BIG BREAK THROUGH. SO WE’RE TYRING TO GET MORE PEOPLE TO APPRECIATE RUM. SOMETIMES IT TAKES SOME COERCING.
A BACARDI 8 IS A GOOD SIPPING RUM TO START WITH,” SAYS MIKOS
MIKE GONZALEZ ENJOYS HIS FIRST EXPERIENCE OF SIPPING RUM
“WELL WE CAME HERE IN 1982 AND WE OPENED UP THIS BAKERY IN 1996.IN EL SALVADOR WE USED TO OWN A SMALL BAKERY BEFORE WE CAME HERE AND WE HAD TO LEAVE EVERYTHING BEHIND BECAUSE OF THE WAR THAT WAS GOING ON THAT WAS GOING ON IN EL SALVADOR A CIVIL WAR.
OWNER ANA CASTRO TALKS WITH MIKE GONZALEZ DURING INTERVIEW
SO WE CAME HERE AND WHEN WE CAME TO THE UNITED STATES I NEVER THOUGHT IN MY MIND THAT I WOULD BE DOING WHAT I DID IN EL SALVADOR. WE USED TO CLEAN IN A HOTEL BUT IN THE BACK OF MIND I ALWAYS THOUGHT I DIDN’T WANT TO BE DOING THAT FOR THE REST OF MY LIFE.
SO WE ALWAYS THOUGHT ABOUT WHAT WE DID IN EL SALVADOR, WHICH WAS BAKING,COOKING AND BAKING,”SAID CASTRO.
AFTER 14 YEARS OF CLEANING HOTEL ROOMS, SAVING MONEY AND GETTING A HOME EQUITY LOAN TO HELP PAY FOR THE BAKERY SHE REALIZED HER GOAL OF OWNING A BAKERY IN AMERICA.
“SO THAT’S HOW WE GOT THE MONEY AND THEN WE STARTED YOU KNOW, WE OPENED THE BUSINESS AND THEN THE FIRST TWO YEARS WE DIDN’T MAKE ANY MONEY, WE JUST YOU KNOW, SPENT, SPENT AND SPENT,” SAYS CASTRO.
ANA ADMITS AT FIRST FEW YEARS WERE TOUGH, WITH A SMALL LATINO COMMUNITY AND LITTLE BUSINESS SHE THOUGHT ABOUT CLOSING THE DOORS. BUT ANA SAYS SHE HAD FAITH THINGS WOULD WORK OUT.
ANA SAYS KNOWING HOW TO DO EVERYTHING IN THE BAKERY IS A MUST
“YOU HAVE TO BE PERSISTENT AND YOU HAVE TO BE, I MEAN, HONEST AND YOU HAVE TO HAVE CONSISTENCY IN WHAT YOU DO. AND LIKE IF PERHAPS WHEN YOU START THERE’S NOT ENOUGH CUSTOMERS AND THOSE TIMES YOU FEEL LIKE CLOSING THE DOORS.
BUT THEN WE START THINKING WHAT ABOUT IF SOMEBODY SHOWS UP LATER AND YOU KNOW WE HAVE TO KEEP THE HOURS. SINCE WE OPEN WE ALWAYS HAVE THE SAME HOURS. WE DON’T CLOSE AND THE OTHER THING IS WE KNOW HOW TO DO EVERYTHING. SO WE DON’T CLOSE THE DOORS CAUSE THE BAKERY PERSON IS NOT HERE OR CLOSE THE DOORS CAUSE THE COUNTER PERSON IS NOT HERE.
THESE DAYS THE BAKERY IS FILLED WITH PASTRIES, SALVADORIAN FAVORITIES LIKE PAPUSA AND CUSTOMERS LIKE MELISSA COWIN:
CUSTOMER MELISSA COWIN SAYS SHE’S NOT SALVADOREAN BUT LOVES THE FOOD AND CULTURE
“I LOVE, WELL MY BOYFRIEND INTRODUCED ME ACTUALLY, HE’S FROM EL SALVADOR AND I LIKE THE CULTURE IS FUN, I PRACTICE MY SPANISH HERE. THERE’S SO MUCH STUFF HERE THAT YOU HAVEN’T SEEN BEFORE. IT’S PRETTY COOL, IT’S LIKE YOU GO IN HERE AND IT’S A WHOLE NEW LITTLE TOWN IN ITSELF.
CUSTOMERS GET READY TO ENJOY THE FAMOUS SALVADOREAN DISH CALLED PAPUSA.
A FAVORITE ON THE MENU IS THE PAPUSA. IT’S MADE WITH MASA AND CAN BE FILLED WITH ZUCCHINI, CHICKEN OR PORK. “EVERYONE WHO COMES HERE LOVES PAPUSA. IT’S FAMOUS IN EL SALVADOR. WE HAVE SO MANY DIFFERENT KINDS OF PEOPLE WHO COME
HERE NOT JUST LATINOS,”SAYS CASTRO.
ANA SAYS SHE DOESN’T MIND THE HARD WORK, SHE SAYS SHE HAS TO PINCH HERSELF EVERY MORNING SHE OPENS THE DOORS.
MIKE GONZALEZ INSIDE THE SALVADOREAN BAKERY IN WEST SEATTLE
“I LOOK AROUND AND I KNOW THAT IT’S LIKE A DREAM AND THAT I AM STILL DREAMING.
CAUSE IT’S NOT EASY AND I HAVE PEOPLE COME IN HERE AND TELL ME YOU SHOULD DO, YOU KNOW LIKE TEACH OTHER PEOPLE TO RUN A BUSINESS. BUT I SAY I DON’T KNOW HOW,” ANA SAYS WITH A SMILE.
A SALVADORIAN BAKERY RUNNING ON AN AMERICAN DREAM AND LOVE.
Beatta Dire, Owner of Master’s Touch Salon in the Valley works on a customer at Health Woman
For Beatta Dire, The Healthy Woman Expo at Vallley Hospital and Medical Center was a perfect fit.
“Any time we can do something that makes women feel better about themselves I’m all for it,” says Dire, who owns Master’s Touch Salon in the Spokane Valley.
Dire’s staff from the salon along with several other businesses set up shop in the hospital with beauty products, make up and free advice Thursday night as part of Valley Hospital’s Healthy Woman initiative.
Healthy Woman - a entirely free program - is designed to empower women with the knowledge and confidence to make informed health care and well-being decisions for themselves and their loved ones. Free seminars, health fairs, educational programs and fun interactive events are hosted once each month. Monthly Healthy Woman events are designed to improve the emotional, physical and fiscal well-being of women and their families
The hospital say the goal is to empower women with the knowledge and confidence to make informed health care and well-being decisions for themselves and their loved ones.
“Women are truly the “healthcare managers” of their families - making over 80% of all family healthcare decisions. For women, balancing a career, family, home and still managing to find time for oneself is difficult. Valley Hospital and Medical Center and Deaconess Medical Center launched the Healthy Woman program in November 2009 to help women find ways to be healthier and happier, at no cost. The Healthy Woman program gives women of all ages access to free resources to help them nurture a healthy mind, body and spirit so that they can best take care of themselves and their loved ones. Our goal is to enrich local women in a variety of ways to improve their overall quality of life,” says Sasha Jackowich, Director of Public Relations at Valley Hospital.
Master’s Touch Massage Therapist Chris Kalinowski works on a client
“This event was designed to provide a fun, relaxing and free environment for women to explore ways to feel better about themselves in the new year. At Valley, we believe that taking care of yourself is a process that flows from the inside out and the outside in and our event tonight gave women the opportunity to indulge in ways to feel better about themselves - without guilt (because the services were free!).
Women face so much stress in their day to day lives and getting together to have fun, bond and try new things in a low-key pressure-free environment is important. Future monthly Healthy Woman events will focus on topics including heart disease, breast cancer, nutrition, stress management and life-balance issues,” added Jackowich
“The turn out was amazing and we had the chance to touch base wit a lot woman who had questions about some of the things we do at our shop like permanent eyeliner, pedicures and make up. This is a great opportunity to talk with our customers. I was so excited when the hospital asked me to take part in the event,” said Dire.
Any woman can join the Healthy Woman program…there are no age requirements or membership requirements. All you have to do is sign up!
If women wish to join, they can visit www.spokanevalleyhospital.com and click on the Healthy Woman icon. We’ll send monthly emails or postcards detailing upcoming events and networking opportunities.
For Azra Grudic fighting human trafficking is a full-time job. Azra says the hardest part of her job may be convincing people that human trafficking is going on right in front their eyes” The biggest misconception is that it happens at some other location and other countries not here in Spokane, when I first started working and doing my job I would have to explain what human trafficking is and then they’d recognize that they have clients that are victims,” said Grudic, an Anti Trafficking Specialist for Lutheran Community Services.
Human trafficking is considered any force, fraud or abuse used to control people, usually with a financial benefit for the one using that force. The coercion can come about through physical or psychological intimidation.
“Any type of commercialized sex with a person under the age of 18 is trafficking,” Grudic says. “If you have a 17-year-old girl on the street doing prostitution, she is a victim of trafficking. “That’s why it’s so it’s important for the community to recognize it’s happening here,” added Grudic.
Monday night, Grudic led vigil for victims of human trafficking that started out at city hall. The council read a proclamation decrying human trafficking. About 30 people then carried candles from city hall to the Women’s Hearth Center. About 100 people packed the Hearth to remember, pray and honor victims of human trafficking.
“An event like tonight we want to pay respect to the victims, we want them to know that we care and that programs like ours can help them. And to let them know there are resources for them but also to have the community to come together to raise awareness about the issue,” says Grudic.
Grudic says most of the time victims of human trafficking are found by members of the community. “Because the chances are it’s a person from the community that will see something strange and recognize a victim of human trafficking and will contact us because can’t be all over the place,” said Grudic.
If you think you may be a victim of human trafficking contact Lutheran Community Services 24 hour hot line 24 Hour Sexual Assault Crisis Line: (509) 624-7273
24 Hour Crime Victim Crisis Line: (866) 751-7119
(No Ratings Yet)
Loading ...
