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AUTO SENIOR CITIZENS AND THEIR CARS
By Mitch Clousner of Mitch’s Econo Lube
We have a customer, call her Mrs. S. She’s in her mid-seventies and she has a 2000 Nissan Sentra. The car has a blown head gasket because she overheated it and kept driving it around, not noticing the temperature gauge. She only took action when smoke was pouring out from underneath the hood of her car. Overheating a car engine is one of the worst things you can do to an engine.
She lives modestly on Social Security but is still spry enough to take care of herself and drive around keeping herself independent of others. Now she finds herself in a position of having to do a repair that would easily exceed the value of the vehicle. What should she do? At her age I would rather not see her take on car payments for the next five or six years but she still needs a car.
This got me thinking about something. We all hear about financial planning, planning for retirement, even planning for health care but we never hear about vehicle planning. Why is that? Why does no one sit down with seniors and discuss their plan for their mobility for the duration of their lives? It’s not difficult but is totally ignored. Ideally you would want to see your senior loved ones in cars that
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have a high degree of reliability with low mileage. That would be the situation which would produce the least amount of stress, both financially and emotionally.
Now she has to choose between fixing this car or getting into another car that she can afford. Unfortunately, the only thing she can afford are cars that are also nearing the end of their lives. She is confused as to what to do. She asked me if a 2010 VW would be a good car because some dealer said he could get her into that at a very low cost. I told her the reliability of European cars in the second half of their lives is low and the expenses for maintenance and repair could be higher that she would like. She didn’t like that answer. Oh well, better to be honest with them now than to just give them the answer they want to hear.
If someone had sat Mrs. S down when she was in her late fifties or early sixties and discussed her vehicle plans for the next twenty years she probably wouldn’t be in the situation she is now. Seniors have enough challenges with medical and financial issues. It is best to think about mobility in advance and plan for it. For example, seniors should think about ease of entry and exit. It’s much easier to get in and out of a small crossover SUV like the Honda CRV or Toyota Rav4 than any low to the ground sedan. It will be easier on their knees. It sounds simple but nobody really plans that way. It’s a shame.
Uber is an alternative, but like most, seniors link their independence to their vehicles. Extended warranties are not really the answer since that’s just another form of insurance and we all know insurance companies look for any excuse not to pay a claim. Besides, who would want to pay for extended warranty coverage for an 18 year old car? The premiums would also exceed the value of the vehicle. There does not seem to be an easy answer except for planning.
SAFETY MAKING A GOOD B-E-T: ROAD TRIP CHECKLIST
By Michelle Donati for AAA Arizona
Picture this scenario: You and your family are ready to hop into your car for a road trip. Bags are packed, snacks are stocked and the GPS is set for your destination. As you start your journey, however, you are slowed down by car trouble.
Last summer, AAA rescued more than 171,000 Arizonanas on the roadside. This summer, the auto club anticipates that it will assist more than 175,000 Arizona drivers due to a host of problems that could have been avoided through proper car maintenance.
Before embarking on your next road trip, especially if you drive a car 10 years or older, put the odds back in your favor by making a good B-E-T or checking your vehicle’s battery, engine and tires:
• Battery-related issues range from dim headlights and interior lights to a faulty starter or alternator. A battery on the brink of dying rarely warns a driver before it fails, but having a simple battery test will. Don’t forget to ask for a check of your starter and alternator as these parts can leave you stranded as well.
• Engine failures are most prominent in vehicles aged 10 years or older. Much like a battery, components of the engine cooling system may fail without warning. If you find fluids such as coolant pooling beneath your vehicle when it’s parked, it may be a sign of potential issues.
• Tire-related issues can can be minized by checking all four tires for tread depth and tire pressure, and making sure your vehicle is equipped with a spare tire. If your tire blows out while driving, do not slam on the brakes. That could cause a skid, and your car already will slow down on its own. Ease over to the right side of the road and gently apply your brakes when the car is almost stopped.
When these three systems are in working order, AAA data shows the likelihood of a serious breakdown is greatly reduced.
No matter the age of your vehicle, a professional inspection can help reduce the chance of a serious breakdown.
Drivers may skip taking their car in for an inspection, hoping to avoid an expensive repair bill. But when you factor in the cost of an interrupted trip, having a vehicle inspected and proactively repaired will cost much less in the long run.
AAA offers a wide variety of auto services, including a wide network of approved auto repair facilities. Learn more atAAA.com/AutoRepair.
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It does not matter if it’s your first Arizona Vehicular heatstroke is listed as the number one is our hope that through education and awareness Summer or you’re a Valley Native, triple-digit cause of deaths in non-collision vehicle fatali- we can work together to prevent these tragedies temperatures always feel worse than we either ties for children 14 and younger, according to the before it reaches that point.” imagined or remembered. As the mercury rises, we National Highway Traffic Safety Administration. start our summer traditions of testing the limits of It is important to know that the risk of vehicular You are encouraged to help the campaign achieve our air conditioners and searching out the tini- heatstroke can occur in air temperatures of 80 its goal of zero incidents of children and pets est sliver of shade to park. The Maricopa County degrees or less and even as low as 57 degrees. left in hot cars this summer by using the hashtag Attorney’s Office is also kicking off a summer Interior temperatures can quickly rise to danger- #DontLeaveMeBehind to help spread awareness. tradition of making sure drivers know kids and pets ous levels even with the windows slightly rolled cannot be left in parked cars. down. Young children are especially at risk beThis summer the Office is excited to partner with cause they can fall asleep during a car ride, making it easier for a driver not to notice them when DOG GROOMING Phoenix Children’s Hospital, Arizona Humane So- the vehicle is parked, and for infants who are less ciety and Penguin Air & Plumbing for the “Don’t capable of regulating their body temperature. Leave Me Behind!” vehicular heatstroke awareness campaign. The campaign officially started “We lead busy lives, especially as parents of on May 8 and will run until August 31, giving the young children,” says Todd Nickoles, manager of campaign a full four months to raise awareness and Phoenix Children’s Center for Family Health and keep the number of incidents of children and pets Safety. “We want parents and caregivers to know left in hot cars to zero. how much of a ‘hot zone’ that their vehicle can be, and never to leave a child alone in a car, truck “Deaths associated with hot cars are a completely or van.” preventable tragedy for both our children and our pets,” said Maricopa County Attorney Bill Mont- The SafeKidsAZ.org webpage is filled with 10% OFF Full Groom or gomery. “My personal challenge to every one of us in Maricopa County is to ensure no child or pet is lost to vehicular heatstroke this year.” information, tips and videos to help spread the message and educate our Community about this issue. The site also reminds residents that leaving Bath For New Customers Mention this ad a child or pet in a vehicle is poten tially fatal and, in some circum- ASK ABOUT OUR stances, a criminal offense. TARTAR REMOVAL! “Last year, the passing of House Bill 2494, which aims to end hot ASK ABOUT OUR TA 21023 N. Cave Creek Rd. Phoenix, AZ 85024ASKRTAR REMOVAL! ABOUT OUR T car deaths, gives good Samaritans and AHS’ animal cruelty investi-ASK ABOUT OUR TARTAR (602) 715-2600 ASK ABOUT OUREMOVAL! R TA gators an additional tool to save a life when necessary,” said Ariwww.adogrefi ned.com zona Humane Society President and CEO, Dr. Steven Hansen. “It
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COVER STORY HIGH & RYE:
THE VALLEY’S BEST SOUTHERN COMFORT
FOOD IS JUST AROUND THE CORNER
Ribs, fried chicken and pulled pork—is work, they’re sometimes blessed with fortuitous Being surrounded by such a large metro area your mouth watering yet? What’s more moments along the way. For Gregg, the op- was exciting, but they were also interested in mouthwatering than old-fashioned portunity to open his restaurant presented itself the Desert Ridge community where they would comfort food? How about Southern style old- when another Minnesota company approached actually be doing business. They studied defashioned comfort food? YUMMY! I’m a foodie his employer. They were searching for a unique mographics, the local restaurant scene and the who’s originally from Virginia, so I’m thrilled restaurant to lease their space. general development plan for High Street the to welcome to the neighborhood High & Rye location of Gregg’s new restaurant. featuring their menu of Southern comfort clas- The company Gregg worked for was interested, sics reinvented. so he and other key people traveled to Arizona An upscale, mixed-use neighborhood, High to investigate the site. Phoenix is one of the fast- Street is full of eclectic shops, restaurants, bars Southern fare in Arizona? Well, you don’t have est growing cities in the country, and that was and apartments. They could envision High to hail from the South to appreciate the taste a definite plus for moving forward with their & Rye—the ‘High’ in the name isn’t a coinof fine Southern cooking. In fact, that’s what plans. cidence—being a booming success. Finally, General Manager Robert Gregg is counting on having posh North Scottsdale practically next as he sees his new restaurant thriving here in the “From both a restaurant and a creative perspec- door only added some extra zing to an already Valley of the Sun. tive,” said Gregg, “it’s cool to be in a city that’s savory soup. growing and has so many people coming. It’s a While successful careers are forged from hard great place to grow your business.” And Gregg has had plenty of savory soups simmering in his mind as he’s been planning his restaurant for years.
Fortified with the financial backing of his employer, who’s the ownership group for his restaurant, and fueled by the vision in his mind, Gregg was ready to introduce Phoenix to Southern comfort food with his unique twist.
Having grown up in rural Minnesota, he knew all about the goodness of country cuisine. Not only was he raised on his mom’s delicious home cooking, enjoying such Southern standards as biscuits and gravy, cornbread and barbecue, but he would visit family in Georgia, Virginia and South Carolina. Through many meals spent with loved ones, Gregg learned the fine art of country comfort food and Southern hospitality.
And he knew diners would share his zest for Southern comfort dishes as well.
Gregg explained that one trend in the culinary field was to take plain/basic food and “fancy it up” with quality ingredients. For example, from a historical context, barbecue was made as a way to use leftover meat ensuring nothing was wasted, or it was made in order to jazz up certain inexpensive cuts of meat. Well, Gregg likes to take barbecue to a whole new level by making it from the very best cuts of meat.
His passion for Southern comfort food is only rivaled by his fondness for whiskey. Now, you understand the meaning of ‘Rye’ in High & Rye.
Whiskey might only be “water and grain aged in a barrel,” but Gregg is a real whiskey aficionado. Having been a professional bartender since he was 21, he’s witnessed the transformation of the drinking population. He remembers a time when only older people would order whiskey drinks. Now, he sells hundreds of Old Fashioned drinks in a week. A self-described “history nerd” and “reader,” Gregg enjoys reading about all aspects of history and especially the past, present and future life of whiskey and its production. “The culture of whiskey is fascinating,” he said. “Whiskey hugely influenced the founding of our country. And before the income tax, whiskey provided 70 percent of our nation’s income.” The passion and dedication that Gregg and his team apply to their craft is what truly sets High & Rye apart from other restaurants. While they do have an ownership group, they’re an independent restaurant. This arrangement gives them the best of both worlds. They have the financial backing of the owner company standing firmly behind them while at the same time they have the independence and flexibility to make the creative and culinary changes they desire and to implement them when they see fit.
Pleasing the customer is what it’s all about for Gregg. The primary way they strive to achieve this mission is through their use of high-quality local and in season foods. Their chicken is organic, free-range and antibiotic free, and most of their beef is purchased through the Arizona Grown Program.
To enhance the pleasure of his customers’ dining experience, Gregg features live music every Friday and Saturday night and during brunch hours on Saturday and Sunday. In the future, he hopes to host sporting event parties, whiskey
dinners and wine and beer dinners, etc. Finally, one aspect of High & Rye that Gregg says they’re really proud of is their choice of ingredients. However, Gregg doesn’t take all the credit. According to him, High & Rye has the best chef going. His culinary education is top-notch, and his work ethic is unparalleled.
For instance, they buy their rice, grits and cornmeal from Anson Mills, which is famous for their heirloom Carolina Gold Rice direct from the low country of South Carolina. And when it comes to country ham, they source theirs straight from Benton’s Ham of Tennessee.
High & Rye truly brings the South to the Phoenix dinner table.
GENERAL MANAGER ROBERT GREGG AND EXECUTIVE CHEF BRICE NIEHAUS.
