Women in Food: Tanya Lund

BY CARA STRICKLAND

Allie’s Vegan Pizzeria & Cafe has been a mainstay in Spokane since Atania Gilmore opened it in 2015, in a space near Northtown Mall, just two years after becoming vegan herself. Gilmore missed cheese and started making her own, which blossomed into a business. She began to pair her cheese with its natural partner — pizza — and Allie’s was born. 

The years between have not been without struggle. Gilmore was forced to relocate Allie’s to the current South Hill location after a fire in the first building. Through it all, Allie’s continued to draw members of the vegan community but also omnivores who were interested in good food, vegan or otherwise. 

In 2022, Gilmore passed the torch to two new owners, both passionate fans of Allie’s. One of the members of that partnership is Tanya Lund. We caught up with her to talk about her work at Allie’s, the challenges of the restaurant business as a woman and the mentorship and inspiration she received from Gilmore. 

Tell us about what you do and how long you’ve been doing it?

I have owned and operated Allie’s Vegan since October 2022. Before that, I was

always passionate about veganism, wanting to make a difference in the world for the people, the planet and most importantly, the animals. 

I work at the restaurant almost every single day, even on the days when we are closed. During business hours, I am up front helping our server, taking orders, helping customers. I also run the backend of the business like payroll, taxes, hiring and managing processes. 

Atania Gilmore, the previous owner, taught me every aspect of the business for about 8 months prior to the ownership change. Not only did she teach me how to run a restaurant, she showed me that as a woman, we can be fierce leaders, standing up for what we believe in and having a voice. In an industry that is dominated by male owners, I was and still am inspired by what Atania accomplished, all on her own, and I am so proud to be able to continue the Allie’s legacy. 

What do you think would surprise people about what you do?

I am not that great of a cook, but I am an excellent baker and have been passionate about baking since I was a little girl. 

What is your favorite thing about your work?

Connecting with the vegan community and seeing how supportive everyone is of each other and local businesses. 

What makes your offerings different?

Being vegan, we offer everything that is animal free — no dairy, no meat, no honey. There are not a lot of options in Spokane to get a fully vegan menu that is rather quick on the go, and a lot of our traveling customers appreciate that.

Have there been any particular trials or triumphs related to being a woman in your industry? 

Trials - Being taken seriously. Most of our suppliers and service companies are operated by men, and I have at times been perceived as a “little lady” or have been objectified. It can be frustrating. 

Triumphs - My main triumph has been staying positive throughout this entire process and battling stereotypes where women are perceived as weak and naive and showing people that you can be a strong, outspoken woman no matter how small another person makes you feel.

What do you like most about working in our region?

Being able to offer fully vegan meals in an area that is pretty scarce for vegan restaurants. We have a lot of customers who have severe allergies to dairy and it makes me happy that they can come to us without any worries of cross contamination. 

What are your favorite things to cook and eat, and where do you like to dine out locally?

My favorite thing to cook for my kids is their favorite baked tofu. I marinate it in teriyaki, lemon juice, maple syrup, ginger and sriracha. 

My absolute favorite place in Spokane, also a small business and woman-owned, is Phonthip Style on Francis. Their drunken noodle is the best (for vegan I ask for it without egg or fish sauce). 

What do you wish people knew about the work you do?

It is A LOT of work. The restaurant is on my mind 24/7 and I am constantly thinking of new ideas or ways to improve. It never stops. 

Is there anything else you think I need to know?

My husband and I have been vegan for over 10 years now. We have 3 kids who are homeschooled and who also share their love for animals and vegan cooking.

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