Green Living March 2012

M a g a z i n e March 2012

Your conscious life

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Message in a Bottle

Your conscious life

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Your conscious life

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easy, breezy, beautiful,

Eco-FASHION ALSO INSIDE:

Detox your Body | Digital Eye Health Designer Sofia Mendez Chenone Garden Dinner Parties March Madness Recipes Green Living magazine is printed on recycled paper with soy-based inks.

The Eco-Bride’s Color Trend Sandboxes & Solar Panels greenlivingaz.com

March 2012

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Planting flowers. Mowing the lawn. Shade trees.

SRP is giving new meaning to spring traditions – starting with your yard. Planting a shade tree can help you cut energy costs while making your home more beautiful.

Want to save up to $50 per year on your energy bill? Dig into spring by participating in SRP’s Shade Tree Program. We’ll give each eligible SRP customer up to three free shade trees to plant around their home.

By planting desert-adapted trees in energy-saving locations, you can reduce cooling costs, improve air quality and lower the urban heat island effect without using a lot of water. There’s no need to worry if you don’t have a green thumb, you’ll learn how to plant and care for your tree at an SRP Shade Tree Workshop.

To start your new spring tradition, visit savewithsrp.com.

departments

March 2012 Live Green

The Eco-Bride’s Color Trend 2012 Easy, Breezy, Beautiful, Eco-Fashions

4 Editor’s Note 46 Green Directory

Spring Cleaning for your Body Detox your Body

47 Green Pages

8 10 12 14

16 18 20 21

Juicing Carl Seacat: Green Thumb De-Cluttering: Feng Shui Rin Tin Tin: Pets

10

48 Q&A with Doug Von Gausig

Work Green Sandboxes & Solar Panels Greening your Office Eye Health Lining Up the Green at Silverleaf

22 24 26 28

22 38

42

Play Green Message in a Bottle Garden Dinner Parties March Madness Recipes Wildlife: Javelina 2 greenliving | March 2012

33 38 39 40

42 43 44

Cool | Outrageous Stuff He’s Green | She’s Green Recipes

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March 2012

Editor’s Note

Follow Green Living magazine and stay in touch with the newest topics on sustainability! greenlivingazmag greenlivingaz & TishinD company/green-living-az-magazine

Photography by Kate Larson

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Photo taken at Sportsman’s Fine Wines & Spirits.

The beautiful spring came; and when Nature resumes her loveliness, the human soul is apt to revive also.

—Harriet Ann Jacobs If you are as addicted to Pinterest as I am, take a moment and search “spring.” You’ll find that the top two types of photos that pop up are flowers and spring fashion—my two favorite things.

Looking at so many great ideas from the “pin boards” gives me an overwhelming desire to take on more gardening and shopping! I love how spring fashion has bright colors, the fabrics are flowing, and the designs express a light and free state of mind. For one eco-designer, Sofia Mendez Chenone, her Spring 2012 line was inspired by her sister, who possesses an easy, breezy and fun attitude. Sofia is one designer who dominated the runway at Eco Fashion Week, and her clothing line has a genuine style with soft eco-fabrics. Sofia says, “I want for a woman to feel beautiful, and it is very important to me. I want to design something that the woman can enjoy in the moment and dress for it. It’s a whole attitude.” Read my interview with her in LIVE. Love is in the air as millions around the country watch Ben Flajnik, the BACHELOR, whittle down his choices to “the one.” Although this is exciting and worthy of chatter, Green Living focused on his vineyard and wine label, Envolve. Ben and his partners, Mike Benzinger and Danny Fay, put sustainability at the forefront and are part of the ever-changing shift of vintners going green. Our

4 greenliving | March 2012

two-part series “Message in a Bottle,” by Aimee Welch, begins by uncorking the green standards and positive changes happening in the wine industry.

The average wedding costs $25,000, an average of 2.5 million weddings will occur this year, and each wedding will produce about 400-600 pounds of waste! This month author Barbi Walker takes a look at wedding waste and what brides can do to manage the green, monetarily and environmentally, for their special day.

Enjoy your month and make time to take a deep breath and take in the lovely of the environment.

Happy spring and happy pinning!

Tishin Donkersley, M.A., Editor-in-Chief

For more original stories on health and wellness, entertaining green, and beauty and fashion, visit our website.

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M a g a z i n e Your conscious life

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Your conscious life

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Publisher John B. Stacy PRINCIPAL Dorie Morales M a g a z i n e Editor-In-Chief Tishin Donkersley, M.A.

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Feature

Green: The Eco-Bride’s Color Trend 2012

BY BARBI WALKER

T

his year’s bridal trend color: green. Thanks to a growing number of resources and information about being kinder to our planet, eco-friendly weddings have become more popular with brides - and going green for your special day has environmental, economic, and social benefits.

Each one of the 2.5 million weddings this year in the United States will produce an average of 62 tons of carbon dioxide and 400-600 pounds of garbage,” according to greenbrideguide.com, a website dedicated to all things green for brides and grooms.

That much CO2, “is significantly higher than a couple’s yearly carbon footprint. While the ‘extras’ of a wedding don’t negatively affect the environment that much, the impact of the driving, flying, and hotel room stays for the guest list does,” says Andrew Schrage, co-owner of Money Crashers Personal Finance, a website dedicated to helping individuals make financially sound decisions.

Most brides are already budget-conscious, and finding ways to temper your choices helps keep costs down. The list of what you can have for your wedding day is enormous, and sometimes choosing what to forgo can be challenging.

Schrage says the average cost of a wedding is currently just over $25,000, which is half of an average American’s annual salary. He sees this as not only a waste but also a very non-eco-friendly thing to do.

“I think the average cost of a wedding in this day and age is exorbitant, both financially and environmentally. I do think that spending money on an extravagant wedding is a waste,” Schrage says.

A green wedding – all it takes is planning and thought. Fortunately, there are many resources available for couples, meaning, you won’t have to sacrifice elegance or style, notes greenbrideguide.com.

Schrage agrees, “For couples planning a wedding, I’d suggest going green. The ceremony will still be special, and it will have a chic image since it’s environmentally conscious. You can take it a step further by choosing a venue for the reception that practices recycling, and consider an organic menu as well.” With some effective budgeting, you can have it all, recalling the $7,000 price tag for a friend’s wedding and honeymoon, he adds.

8 greenliving | March 2012

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Feature Okay…ideas, photos, thinking environmental impact. Check.

Now what? Go Local.

By choosing to spend your money locally, with companies that are both socially and environmentally responsible, you can have a direct impact on your community and less impact on the planet.

Plus, being eco-friendly oftentimes means you can save money in the process.

“Being environmentally conscious when planning a wedding can have a long-term and widespread trickle-down effect that can significantly benefit our world,” Schrage points out. “I think that wedding planners who adopt a greener mindset to their business could ultimately attract more customers and make a huge dent in the wedding carbon footprint.”

If you are already making a conscious effort to buy locally grown, in-season produce, then why not do the same for your wedding day? Lots of caterers will offer “green food” for your big day, so ask for it!

To add a local spirited flavor for your guests, look to local wines and beverages.

Arizona is bursting with local wine and beer. In fact, some of Arizona’s wines recently received high marks from Wine Spectator magazine. Great local wineries can be found throughout the state - Alcantara Vineyards in Jerome and Canelo Hills in Sonoita, AZ, are distinct wineries from two distinct locales – one north, one south – and they are just the beginning of the booming wine industry in this state. Other local wines include Oak Creek Vineyards, Pillsbury and Javelina Leap.

For a thorough tasting tour of what Arizona offers in wine, head to the AZ Wine Company in Scottsdale or Carefree.

Local wines and beverages. Check. Now on to the food – or food waste.

To mitigate the problem of wasted food, start with the menu. Do you really need a sit-down, plated dinner? The costs associated with this kind of meal can be exorbitant, and when you consider about two-thirds of what ends up in landfills is leftover food, is it really money and resources you want to waste? The best way to reduce this kind of waste, both financially and environmentally, is to rethink how you want to feed your guests.

“It’s important to consider what type of meal you want to serve,” says Angela Saban, owner of Angela Saban Design and Angel Cakes Bakery. Saban, who specializes in gluten-free catering, says the best way to reduce food waste is to consider individual serving stations where people can pick and choose how much they want to eat.

She also suggests having leftovers boxed and frozen for the bride and groom for when they return from their honeymoon.

“They’ve paid for it, so they should have all of it,” Saban says. “Besides, how great would it be to come home and have a

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few delicious meals ready to eat?” she adds. “This way they don’t have to worry about cooking or shopping right away.”

Before you decide on the size of cake, another way to mitigate food waste is a dessert station.

The Flying Tart is one company that makes delectable, almost too beautiful to eat, petite desserts. Owner and personal dessert consultant, Lynne Rider-Bates, says having a dessert station allows guests to have small bites of dessert without all of the accoutrement that goes with the cake and cake cutting ceremony.

In fact, Rider-Bates suggests another way to reduce waste is to set up small wedding cake bites in cute cardboard containers with a thank-you note from the bride and groom as their “take-away” gift. “Sometimes people leave before the cake cutting and this way they could still have a piece of the cake to take home,” BatesRider says.

Another area to consider is your dining flatware. You may have chosen bamboo forks, knives and spoons; however, Justen Garrity, owner of Veteran Compost in Aberdeen, Maryland, says the flatware will more than likely end up in a landfill.

“I’ll say it, I hate compostable serviceware. That segment of the compost industry hasn’t found a way to indicate which serviceware is or is not compostable,” says Garrity. Even at events and weddings with his employees, trying to decipher if an item is compostable is difficult. He typically tells them “If in doubt, throw it out” and unfortunately almost all serviceware ends up back in the landfills. His advice to brides and grooms looking to keep their weddings eco-friendly: “Renting serviceware is better for the environment than buying it.”

Rider-Bates agrees.

“The reason I do small petite desserts is that it reduces the need for flatware or plates,” she says. “All they need is a paper napkin, which is compostable.”

Maybe by thinking smaller, we can reduce some of the bigger wastes our special day can produce. By repurposing the old wedding mantra, “Something old, something new, something borrowed, something green” our “big day” can leave the planet a “little greener.”

Local wineries AZ Wine Company | (480) 423-9305 15quincejerome.com caduceus.org callaghanvineyards.com canelohillswinery.com Dos Cabezas Wineworks | 520-841-1193 jeromewinery.com javelinaleapwinery.com pagespringscellars.com ranchorossa.com wilhelmfamilyvineyards.com

Tips for going green greenbrideguide.com greenweddingshoes.com Sources 100 Easy Street | (480)488-6203 moneycrashers.com angelasabandesign.com theflyingtart.com veterancompost.com findacomposter.com

Barbi Walker is a freelance writer and an award-winning journalist. Barbi lives in Phoenix with her husband and young son.

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March 2012 | greenliving 9

, y z e e r b , y s a e l u f ti u a e b Fashion

BY T

.A.

RSLEY, M

ONKE ISHIN D

Sofia Mendez Chenone Designer | SOFIA Clothing

It was more than a laugh and a giggle talking with Sofia Chenone.

She is one designer who has her heart in the right place, and she designs with the beauty of women in mind.

Sofia grew up in Chile with her parents and four siblings. She considered herself “very fortunate” to have grown up with her family, as she considers them “the most influential people in my life” – and their support for her craft was abundant. “I had a great childhood and I’m very blessed – more and more each day. My parents are both doctors and they raised us to put creativity first, second, and third.

We didn’t really watch TV, we were encouraged to explore our own creativity, and I’ve had that support my whole life.”

Sofia began designing clothes when she was very young. “I have two sisters and mostly focused on what my sisters were wearing.

Later I began to study the art of design and I began to realize that is what I wanted to do. Before going to fashion school, I purchased a sewing machine and starting putting fabrics together.” One of her first designs was making handbags out of repurposed wool sweaters. With creativity in motion, she began to scour thrift stores for materials and continued to make more colorful handbags and clothing designs.

Sofia continues to express how important her family is to her success and inspiration. “It goes back to my mom. She was into trying different things, wearing the funniest…sometimes craziest things, and encouraged us to be comfortable in our skin.” Sofia paused for a moment in reflection, and with tears filling her eyes, said, “I didn’t realize how much my mother inspired me until right now.”

Sofia also pulls her inspiration directly from what she experiences in her travels, and from the women within her environment. “I relate mostly to everything I experience – especially where I have lived. There are different women in my environment, and I would say that I try to design for the personality of the woman.”

Most importantly, feeling beautiful as a woman is at the heart of her designs. “I want for a woman to feel beautiful and it is very important to me. I want to design something that the woman can enjoy in the moment and dress for it. It’s a whole attitude.”

Sofia’s Spring collection has an even deeper meaning, as she attributes her design to her sister. “I was going through an intense personal situation and returned home around that time. I hadn’t been there in awhile and hung out with one of my sisters, Rocio. Rocio is easy, breezy and beautiful. While we were hanging out on the beach, the whole concept hit me. I felt like I was on vacation…the moments with her were simple and cheerful. I began to draw inspiration from my sister – that really hasn’t happened before with one person as the whole inspiration.”

The Spring collection reflects the essence of her time with Rocio – easy, light, breezy, and colorful. Putting her feelings about the collection and her sister’s inspiration into words proved more challenging, however. Sofia captures the personality of the collection

10 greenliving | March 2012

by comparing it to a positive experience. It’s as if “you would go with your best friend to a happy place – with no problems,” she says.

Once she finished, she surprised her sister with samples from the line.

“When I told her, we both cried.”

Sofia also has an environmental focus, and it starts with the fabric – natural fibers. Her perspective is simple. “I think of a person putting natural fibers against their skin and it feels more natural and there is breathability,” she says. “Also, other fabrics smell bad and I couldn’t make a clothing line and expect people to wear it if it’s not made with the right fabric, and has the ability to last.”

More consumers are veering towards the environmentally friendly clothing lines, and Sofia believes that women are looking for substance and purpose behind the purchase. “Textiles and fabrics are one of the most polluting industries in the world, and I think people are more appreciative of our environment. ‘Eco’ comes with more thought behind it – a global perspective. There is more to it than going and buying something that you’ll throw away because it isn’t made right. People want to make a change to their life, and in the end I am creating clothing [that is] good for the environment.”

For those young designers who want to enter the industry, Sofia offers this advice: “Be smart. It’s the most beautiful thing to do, and you have to explore it and give it your all. It’s a lot of trial and error, and it’s also a business, and you need to have a great partner. Also, stay grounded and don’t give up – ever!” sofiaclothing.com

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Fashion

iPanema

Adesso Who ever said you can’t be “green” and fashionable? Santa Barbara designer Samantha Goldstone designs eco-friendly jewelry that can accessorize any outfit. Samantha’s designs and materials are inspired by her travels. Goldstone’s personal interest in being “green” is expressed through her use of sustainable materials.

Eco Bracelet No.1 is made out of vintage black and grey glass, African brass spacers and vintage Mali wedding beads. This piece is available for $125 at Adessoshop.com.

If you can’t make it to the exotic beaches of Brazil, iPANEMA will bring them to you. This fashionable sandal and flip-flop collection is named after the beautiful Ipanema Beach in the southern region of Brazil’s Rio de Janeiro.

Combining vibrant colors and prints with comfort, these sandals are a must-have this Spring break! Each pair of iPANEMA’s uniquely designed flip-flops is made from at Amour Vert least 30% recycled material and is 100% The little black dress has been transformed into an eco-friendly recyclable, while 100% piece that looks just as sexy. “The modern woman should not percent of the water have to sacrifice style for sustainability to look her best” is the used in production philosophy behind the designs and production of Amour Vert’s is reclaimed and collections. Based in San Francisco, recycled. Find these Amour Vert was founded in 2010, and “Trends V” sandals, has remained an eco-friendly clothing available in five line dedicated to beauty, sustainability different colors, for and affordability. Amour Vert uses only $24. Ipanemausa.com natural and organic fibers throughout their collections, such as organic cotton, Tencel, modal, peace silk and bamboo.

Only low-impact dyes and vegetable dyes are used for their peace silk styles.

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Marti Agassi There is more to Marti Agassi’s jewelry than meets the eye.

Besides being pretty, her jewelry is about looking forward and giving back, opening hearts and nurturing dreams. Agassi’s jewelry embodies a certain inspiration, a commitment in connecting souls. This “c.b.” leather cuff, made with repurposed leather and natural stones, exemplifies Agassi’s use of natural materials to create her unique pieces.

Find this cuff for $95 at Martiagassi.com.

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Rider Sandals ATTENTION ATHLETES: Rider specializes in men’s and women’s After Sport sandals and Athletic Slides that cushion your feet after an intense workout. They design quality casual sandals, too.

Rider uses eight featured technologies to allow consumers to experience maximum comfort and support while looking great.

Each pair of sandals contains at least 30% recycled material and is 100% recyclable, while 99% of industrial waste created

by Rider factories is recycled and reused. Find this $30 “Dakar Thong” at RiderSandals.com.

March 2012 | greenliving 11

Health & Wellness

BY GARRY F. GORDON, MD, DO, MD(H)

E

very year about this time, as the signs of springtime renewal become more evident, people get motivated to spring-clean and de-clutter their living spaces. At the same time, many people are also implementing an internal “spring cleaning,” or detox program, for inner renewal.

Detoxification must be daily Preventing illness and feeling our absolute best is predominantly done through living a healthy, responsible lifestyle. In order to achieve lasting wellness in today’s toxic world, detoxification must be a daily, lifelong pursuit. The levels of heavy metals and other toxins we absorb on a daily basis are directly correlated to the body, fostering infection and inflammation. We need to care for the whole body, with equal focus on our physical, mental and spiritual spaces. This means eating a healthy, organic diet; supplementing the body with essential vitamins, minerals, enzymes, and probiotics; reducing stress through positive mental focus; and incorporating some form of moderate daily exercise.

Ultimate cleansing with ZeoGold, H-Minus and BioEnR-Gy C For supplementing, ZeoGold is the premier product to have in your detox arsenal. ZeoGold is a Micronized Hydrocolloid (MHZ) form of volcanic mineral called zeolite (clinoptilolite), and research has shown that zeolite has an ideal structure for mopping up and removing toxins such as aluminum, arsenic, cadmium, lead, mercury and tin, but does not remove beneficial minerals such as zinc and potassium, which can occur with other detox treatments.

Pollution (along with the natural aging process) produces damaging free radicals which, over time, contribute to premature aging and degenerative diseases like Alzheimer’s disease and Parkinson’s disease, and also symptoms associated with heart disease, atrial fibrillation, chronic fatigue, fibromyalgia, depression, thyroid and hormone imbalances, Type 2 diabetes and more. By simply replenishing our hydrogen stores, we can increase cellular energy and detoxification, relieving and even reversing many of these conditions.

H-Minus Hydrogen, a supplement providing negative hydrogen ions, is thought to be the most powerful antioxidant available today to combat free radicals, and ZeoGold includes Longevity Plus’ exceptional Vitamin C product, BioEnR-Gy C, which contains proprietary blends of GMS-Ribose and Glutathione Lipoate with Humic Acid, all of which support cellular detoxification.

12 greenliving | March 2012

BioEnR-Gy C is an enhanced form of Ribose Nucleotide Activated Vitamin C, utilizing a special patented delivery system containing Riboperine Metabolites that safely allows patients to take high daily doses without stomach upset, cramping, or diarrhea. BioEnR-Gy C also contains methylated glycine and methylsulfonylmethane (MSM). Methylated glycine is a methyl donor that supports healthy homocysteine metabolism, optimal liver function, and is important for cellular replication and detoxification reactions. MSM provides sulfur, which is a vital building block of joints, cartilage, skin, hair and nails, and methyl groups that support a myriad of fundamental and vital biochemical processes in the body, including energy production.

ZeoGold, H-Minus and BioEnR-Gy C blended together with purified water or organic fruit juice is what I call my deluxe “detox drink”—a safe, affordable, easy, and highly effective way to get the toxins out. These powerful supplements provide all the necessary ingredients for detoxification and free radical protection, resulting in increased energy levels, stamina and strong immune function.

PEMF–Pulsed Electro-Magnetic Frequency as cellular exercise PEMF therapy is a form of Magnetically Induced Cellular Exercise that produces the same effects and benefits as physical exercise, but without the stress and strain upon your muscles and bone.

By restoring the body’s natural electro-magnetic energy, cell metabolism is boosted, blood cells are regenerated, circulation is improved and oxygen-carrying capacity is increased. Ultimately the immune system becomes healthier, the nervous system relaxes, bones and joints become stronger, and vital organs such as the liver, kidneys and colon are able to rid themselves of impurities, thus detoxifying the body.

Detoxification and restoration are key elements in my FIGHT For Your Health Program, along with the finest supplements and protocols designed to cleanse and heal our bodies every day, all year long, for life. It is crucial to our health, happiness and longevity to provide ourselves with the necessary nutrients for energy production, repair and function, and elimination of toxins and wastes.

For more information on my FIGHT For Your Health Program and personalized health consultations, go to the Gordon Research Institute website at www.gordonresearch.com

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March 2012 | greenliving 13

Health & Wellness

Cleanse your body, protect it from disease, and enhance your health system by detoxing with these supportive foods.

Supportive Foods Dandelion greens, kale, collard greens, spinach, arugula, broccoli, garlic, ginger root, cayenne pepper, apricots, beans, wheat germ, tofu

BLOOD — The blood is a specialized bodily fluid that supplies substances and nutrients, such as sugar, oxygen, and hormones to our cells. It carries waste away from the cells and contains clotting agents. It is the circulatory system that holds the high-speed highways of the blood for transport.

LYMPH — As a part of the immune system, lymph nodes are located throughout the body and hold precious cells of the immune system. It’s important to keep your lymph nodes healthy to reduce the risk of colds and flus.

LIVER — Besides being the second-largest organ in the body (second to our skin), the liver processes virtually every transaction in the body - sorting, packaging, storing and using nutrients, vitamins, and minerals.

This is one organ you’ll definitely want to nurture.

Supportive Foods Beets, leafy greens, broccoli, Brussels sprouts, olive oil, flax seed oil, citrus fruits, garlic, cabbage, green tea, avocadoes, artichokes

PANCREAS — The pancreas manufactures and secretes the enzymes necessary for digestion, including those that help digest proteins, fats, and carbohydrates.

Supportive Foods Blueberries, cherries, broccoli, garlic, grapes, spinach, kale, collard greens, Swiss chard, sweet potatoes, tomatoes, tofu

GALLBLADDER — The gallbladder’s main function is to act as a place of safe-keeping for bile, the green substance the liver produces. When signaled to do so, the gallbladder releases bile to digest fats and cholesterols.

KIDNEYS — The main function of the kidneys is to filter and clean the blood.

They also regulate blood pressure, minerals (including potassium, sodium, chloride, calcium, and phosphorous), and acidity levels within the body.

Supportive Foods Parsley, bell peppers, cabbage, cauliflower, apples, garlic, onions, cranberries, blueberries, strawberries, cherries, grapes, fish, olive oil

Supportive Foods Wild-caught fish, grass-fed beef, citrus fruits, crimini mushrooms, turnip greens, spinach, kale, garlic, parsley, carrots, asparagus, strawberries, tomatoes

Supportive Foods Beets, apples, cucumber, Swiss chard, dandelion greens, lemon, flax seed oil, sweet potato

INTESTINES — Both the small and large intestines work with the absorption and elimination processes of our food and its nutrients. Keeping our digestive system healthy also keeps other systems healthy, such as our lymph and blood.

Supportive Foods Flax seeds, beans, green leafy vegetables, oats, whole grains, fresh fruits, vegetables, yogurt, kefir, kombucha

Eating a healthy, balanced, clean diet full of fresh fruits and vegetables, clean proteins, anti-inflammatory fats, fiber, and more will also keep your body happy and healthy!

None of the information provided is meant to treat or diagnose disease or ailments. Always consult your doctor before starting a new dietary or exercise regime.

Maya E Nahra, RD, LD – Registered Dietitian, Holistic Nutritionist – IntentfulChef.com

14 greenliving | March 2012

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March 2012 | greenliving 15

Health & Wellness

Juicing

| the Key to Radiant Health

BY SUNEIL JAIN, NMD

V

egetable this and vegetable that. Are you getting bored with all of the advice about eating your veggies?

Virtually every health authority recommends eating 6-8 servings of vegetables and fruits every day, but the truth is, very few of us actually get that. Why? Some dislike the taste, preparation can be time-consuming, and trying to eat on the run is tough.

Nonetheless, the concern for health and maybe shedding a few pounds this year might be your focus. The solution is juicing.

When you squeeze the juice out of a fruit or vegetable, you receive a concentration of minerals, vitamins and enzymes. So, on those days when you have neither the time or motivation to eat your daily serving of vegetables, three to four glasses of juice per day can ensure that you receive more nutrients than you would if you just gave vegetables a pass altogether.

It is, however, important to keep in mind that not all juices are created equal—cooking and processing food destroys important nutrients by altering their shape and chemical composition.

Pasteurization kills active enzymes and lowers vitamin content.

This means that while juices such as Naked and Odwalla have great ingredients, they are pasteurized and are not organic, so

they’re not as healthy as fresh-squeezed, unprocessed juice. To reach an advanced nutritional level and maximize the health benefits, avoid all processed foods and eat (or juice) only organic vegetables and fruits whenever possible.

Three Good Reasons to “Juice” in 2012 1 | Juicing helps absorb all nutrients from the vegetables. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years.

This limits your body’s ability to absorb all the nutrients from the vegetables. Juicing will help to “pre-digest” them for you and receive most of the nutrition.

3 | You can expand the types of vegetables in your diet. Many people eat the same types of vegetables every day. This violates the principle of regular food rotation (mixing up the variety of vegetables and foods within your diet) and can increase your chance of developing an allergy or sensitivity to a certain food.

However, with juicing, you can easily juice and mix a wide variety of vegetables that you may not normally enjoy eating whole.

Juicing is an easy, efficient way to guarantee you will reach your daily target for vegetables and fruits, while keeping the active enzymes and high vitamin content. Give it a try!

Suneil Jain, NMD, is a naturopathic physician and the founder of Rejuvena Health & Aesthetics. Rejuvena is located in North Scottsdale and is one of the leading practices in the United States specializing in wellness and healthy aging. For more information on Dr. Jain and his practice, please visit werejuvenate.com or call (480) 551-9000.

16 greenliving | March 2012

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Photography by Branden Eastwood

2 | Juicing allows you to consume an optimal amount of vegetables in an efficient manner. As a general guideline, you should eat one pound of raw vegetables per 50 pounds of body weight each day. Some people may find eating that many vegetables difficult, but it can be easily accomplished with a quick glass of vegetable juice. Remember, it is still important to consume actual raw vegetables throughout the day.

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March 2012 | greenliving 17

Green Thumb The Arizona Community Farmers’ Markets

Carl Seacat

Schedule-at-a-Glance

What types of produce do you raise?

We grow a number of different vegetables, but the “Big Three” for us are lettuce, tomatoes and melons. We’re currently growing about 20 different varieties of lettuce, many quite rare, and a number of winter tomatoes. We grow French Charentais melons in the spring along with a killer Japanese watermelon. We grow everything outside, the way it should be done—even winter tomatoes. Nothing from Seacat Gardens comes from a greenhouse.

What is your general philosophy on farming?

I’m not really a farmer. I’m a grower. I do big gardening. My differentiation is that farmers are mechanized, usually planting, tilling and harvesting large areas with tractors and other mechanized equipment. We’re currently growing on an acre in Litchfield Park, and at the Cottonwood Community Garden in the summer. We use the equipment only for ripping the soil, adding new compost and soil amendments, and making new growing beds. Everything else…planting, weeding, fertilization and harvesting is done by hand.

I believe in growing organically and controlling the whole process from seed to harvest.

I germinate everything we grow from direct seeding in the ground or in a germination tray for transplants like tomatoes and peppers. The small nature of our operation allows us to take advantage of many unique vegetable varieties whose seeds are offered in small lots only, unlike varieties grown by most farmers that tend to be more generic.

What restaurants use your produce?

I hesitate to mention restaurant customers because I’ll invariably leave some out, but you can find our produce on menus at the Café at the Musical Instrument Museum, L’Auberge Sedona, BLT Steak at the Camelback Inn, Atlas Bistro, the new Crudo Café, Petite Maison, Quiessence, Litchfield’s at the Wigwam, the Renaissance Hotel…and there are more. You can also find us at farmers’ markets in Chandler Thursday afternoons, Old Town Scottsdale and downtown Phoenix Saturday mornings, and Peoria on Sundays.

NEW! The Peoria Farmers’ Market The Peoria Farmers’ Market opened Sunday January 29 and continues weekly on Sundays from 9 a.m. to 1 p.m. until June 24. The Farmers’ Market will feature local growers, organic produce, artisan bread and baked goods, jellies, salsa, tamales and other handcrafted food specialties. Other local foods to feast on include grass-fed beef, goat and lamb, eggs, and more.

The Peoria Sunday Arts in the Park is located adjacent to the Peoria Farmers’ Market, and also runs January 29-June 24 at Osuna Park.

ASU Campus Farmers’ Market Every other Tuesday, 9 a.m. - 2 p.m.

Tempe Orange Mall, West of Memorial Student Union Twilight Farmers’ Market Wednesdays, 4 p.m. – 7 p.m.

North Glendale, Citadelle Plaza on 59th Ave and Utopia Carefree Farmers’ Market Fridays, 9 a.m. - 1 p.m.

Carefree, Corner of Easy St. and Ho Hum Way at Amphitheater Gardens Mesa Community Farmers’ Market Fridays, 9 a.m. – 1 p.m.

Mesa, 263 North Center St., just South of University NEW! Avondale Farmers’ Market Begins November 5 Saturdays, 8 a.m. – 1 p.m.

Avondale, Friendship Park by the lake, 12325 W. McDowell Rd. Roadrunner Park Farmers’ Market Saturdays, 8 a.m. - 1 p.m.

Phoenix, Cactus and 51 Freeway, Roadrunner Park Old Town Farmers’ Market Begins October 29 Saturdays, 8 a.m. – 1 p.m.

Scottsdale, City Parking Lot, corner of Brown and 1st St. next to Carriage House Ahwatukee Farmers’ Market Sundays, 9 a.m. – 1 p.m.

SE Phoenix, Ahwatukee Swim and Tennis Center, 4700 E. Warner, Phoenix

About Arizona Community Farmers’ Markets: Started in 1990 by Dee Logan, AZCFM offers farmers’ and specialty markets in the Greater Phoenix Area. This association of Valley markets supports direct, sustainable commerce between local area farmers, producers and their surrounding community. Most markets accept major credit cards and food stamps. Find more information online at arizonafarmersmarkets.com or contact Dee Logan at 623-848-1234.

18 greenliving | March 2012

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Green Thumb

Any major accomplishments you’d like to share in growing, or expansion of your business?

I started growing in my backyard about eight years ago and went “commercial” with one basil item about five years ago. Since then, I have successfully developed the acre in Litchfield from nothing into a very successful growing environment…with a little help from my friends. I have been offered growing facilities at another farm in this area and will begin that operation this spring, while also expanding our commitment to the Cottonwood Community Garden this summer. With the milder climate, growing in the summer in

Cottonwood allows us to provide the same quality lettuces, tomatoes and other produce during the winter and spring. We look forward to expanding to a truly twelve month operation in 2012.

Carl Seacat grows a variety of certified organic heirloom produce in Peoria, AZ and can be found at local farmers’ markets including Old Town (Scottsdale) and Peoria, and among many restaurants in the Valley.

Seacatgardens.com.

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Organization

Setting a De-Cluttering Date: Setting SettingaaDe-Cluttering De-Cluttering Date: Date:

Feng Shui Your Living Spaces

BY RO RUSNOCK

A

s a Feng Shui practitioner, the very first task to immediately activate positive changes in your life is to clear all the clutter from your living space. It’s easy to do one step at a time and have fun in the process! You’ll feel more energized, lighter and happier, and you’ll make room for wonderful experiences to enter your life. Clutter in your home and office indicates there is clutter in your mind, emotions and body, including negative thoughts, bad habits and low self-esteem. When you clear the clutter in your home, you will organically clear the clutter in your life and see serenity, clarity, and beauty – then the negative conditions fall away.

If you have several areas that need de-cluttering, start with the area you spend the most time in. Break this space down into steps and schedule time on your calendar as you would for a doctor’s appointment. Set an hour or two aside for each appointment, turn on your favorite music, and make the experience fun! If you have more to finish, schedule yourself another de-cluttering “date.”

In the practice of Feng Shui, our living spaces are a direct reflection of our consciousness and are showing us at all times what is happening internally, physically and emotionally. This means even those spaces or closets where no one ever looks hold just as much importance in clearing as the rest of your home. When your drawers, garage, and cupboards are organized and free from clutter, you will feel the effects even if, at first, subconsciously. As your living spaces become clear and filled with only the items you value and love, you will begin to walk in the world with a new sense of confidence and lightness and experience more flow. Start now by setting a de-cluttering date and remember to keep a record of your work and progress. You will be amazed at the new and wonderful experiences that come in to your life as a result.

Ro Rusnock is the owner of “Elements and Energy” and is a certified Feng Shui practitioner with the Western School of Feng Shui. For your complimentary De-Cluttering Guidelines, please contact Ro at Ro@elementsandenergy.com or visit her website elementsandenergy.com.

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Pets

Rin Tin Tin The Life and the Legend

BY SUSAN ORLEAN REVIEWED BY TERRI SCHLICHENMEYER

F

or Leland Duncan, growing up without a father was bad. Being temporarily left in an orphanage by his mother was worse.

During his growth, the feeling of abandonment was overwhelming and he could only really create emotional connection with animals. Rin Tin Tin: The Life and the Legend, by Susan Orlean, tells the story of a man and his very accomplished best friend, Rin Tin Tin.

Memories of abandonment were perhaps most prominent while in France during World War I, and Leland (“Lee”) found a litter of puppies in a bombed-out kennel. Feeling a kinship with the animals, he rescued and raised them, and eventually kept his two favorites—Nanette and Rin Tin Tin. It was a struggle to get his dogs to America, but Lee wasn’t leaving France without them. Sadly, Nanette sickened and died before they returned to Lee’s home in California but, while he mourned her death, it was in “Rinty” that Lee saw the most potential.

Dog and master bonded as Lee devoted his life to training Rinty. Lee had a dream of making his dog a movie star, which was then a relatively new medium. With film footage of Rinty in hand, Lee literally knocked on doors to drum up interest in his pup. He soon acquired a contract and Rin Tin Tin quickly became a star, complete with tour schedule and private kennel.

Deeply researched and endlessly entertaining, Rin Tin Tin is one of those books you just want to savor. That’s a good thing, too, because Orlean doesn’t hurry her tale at all; instead, she allows readers to wander along in her exploration of her subjects’ lives.

I loved this book, not just because I’m a dog lover, but for the sense of time-travel that Orlean brings to it—so much has changed since Rinty made his first movie, and Orlean puts it all into perspective with a little history, a little culture, and some personal references to make things interesting.

If you’re a dog lover, a Rin Tin Tin fan, or if you’re feeling a little nostalgic, this is a book to sink your teeth into.

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March 2012 | greenliving 21

Feature

SANDBOXES AND SOLAR PANELS A Collaboration to Improve the Sustainability of Public School Campuses

P

ublic schools across the country are adding sustainability and environmental awareness to their lesson plans. In some areas teachers are battling the ability to teach sustainability within an energy-draining and unhealthy portable that, in some cases, was built well over 50 years ago. An innovative project called The Green Schoolhouse Series is on a mission to change all that. With the help of volunteers, school officials, community members, building partners, and corporations, The Green Schoolhouse Series is on target to build donated, Leadership in Energy and Environmental Design (LEED) Platinum-designed, green schoolhouses on existing, low-income, public school campuses across the country.

understand sustainability. There will be 6,000 to 15,000 square feet of teaching tools, with features such as green gardens, solar panels, energy usage monitors, and rainwater catchment.

These schoolhouses will enable children to learn and grow in a healthy environment, and encourage them through both design and curriculum to think of creative ways to live healthy and to

“Emc2 chose to partner with The Green Schoolhouse for three key reasons: to be part of a unique project delivery process that benefits a school district without affecting their capital costs; to

22 greenliving | March 2012

“We know that, to secure the future of our nation and our place in the global economy, educating students on the issues of the environment and sustainability will be key,” explains Andree Charlson, principal at Orangewood School in Phoenix.

“Therefore, the development and interaction with the Green Schoolhouse will provide hands-on learning and connections for our students and the community.”

The first three schoolhouses will be built in the Phoenix area, replacing aging portables with a permanent facility. Each schoolhouse will be used as classroom space during the school hours and after-school programs, and available to the community during evenings and weekends.

Companies and organizations have jumped at the chance to showcase their green products and are eager to work with the country’s top architects, engineers, and general contractors on the project.

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Feature help create a sustainable design solution for a LEED Platinum building that benefits student learning; and to improve school design,” explains Brandon Pullin, principal at Emc2 Group Architects Planner, PC, the architectural team designing the schoolhouse at the Orangewood School. “We are looking forward to completing this fantastic learning space with a great client using a truly unique project delivery process.”

Pullin is working with general contractors from the Phoenix office of Kitchell on the Orangewood School schoolhouse. The elementary school is well known in the community for its music program, but because of limited space, students needed to walk to a nearby high school for performances. This passion for the performing arts is what led the designers to create the Studio, a state-of-the-art facility that will include both indoor and outdoor performance space, a science, technology, engineering and math (STEM) themed classroom provided by DeVry University, and a large multipurpose area for students to meet and collaborate on performances sponsored by Alliance Bank of Arizona.

The Green Schoolhouse Series broke ground in December on its first build at Roadrunner Elementary School, the Safari model, in Phoenix. This schoolhouse is slated to be the world’s first LEED Platinum schoolhouse built entirely by volunteers. The school features energy-efficient HVAC units donated by Price Industries, which will improve the air the children breathe, and zero-VOC paints provided by Glidden Professional. The Phoenix office of Hensel Phelps Construction Co. is working with architects from Stantec and engineers from David Evans and Associates Inc. to design the premier schoolhouse. Some of the environmentally friendly features of Safari will include a native garden provided by support from Blue Cross Blue Shield of Arizona, rainwater catchment system from BRAE, and some of the most energyefficient restrooms on the market donated through a partnership with SLOAN and Excel Dryer, Inc.

support to The Green Schoolhouse Series project and provide new, sustainable buildings for Roadrunner Elementary and the community,” said Jon Pettibone, Phoenix office managing partner for the Quarles & Brady law firm, which is sponsoring a community classroom area at Safari.

The Green Schoolhouse Series’ third Arizona project, called “the Loft,” is being built at Phoenix’s Rio Salado College DowntownSustaining Learning campus to make it a premier sustainable learning center. The schoolhouse, designed by architects at Architectural Resource Team, Inc., with The Weitz Company as the general contractor, will be used to train and prepare grades 9-12 for careers in the world of sustainability.

Any public school in need of support and having shown a commitment to sustainability and community involvement is eligible to receive the gift of a Green Schoolhouse. Students of all backgrounds deserve to learn in an environmentally sound space that encourages healthy academic growth. The Green Schoolhouse Series hopes that this collaboration will be the catalyst to improve public school facilities across the country.

The support of partners who have made it their mission to give back to the community makes this project possible. “We are excited to provide hands-on

Photos courtesy of Emc2 Group Architects Planners, PC and GreenSchoolHouse.org

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March 2012 | greenliving 23

Office

green healthy happy

By Miranda Cain

T

his March, when you’re sitting at a bland desk, looking at a small window out onto a view of a parking lot while you’re stuck inside a building with poor ventilation and bright, fluorescent lighting, give some thought to obtaining a healthy work environment. It’s good for you and can be done with few minor adjustments to your daily work routine, habits and use of materials in the office.

Pamela Portwood at Greener Lives, a Tucson-based interior design company specializing in healthy and eco-friendly designs, says there are plenty of things that can be done in the work place to be green, healthy and happy.

“Bright lighting can cause glare, and low lighting can cause headaches and other problems,” said Portwood.

When it comes to solving the glaring issue of office lighting, the answer is simple: get rid of large overhead lights and replace them with individual lights at desks or use natural light. So

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if your office area has windows, open the blinds and let the sunshine pour in.

Other changes include bringing in air filters or natural plants and using natural cleaning products. “Bad indoor air quality and bad lighting can cause employee health problems, increase absenteeism and decrease productivity,” said Portwood.

According to Portwood, using non-toxic cleaning materials is an effective measure in combatting volatile organic compounds (VOC). “VOCs are carbon-based chemicals that evaporate at room temperature. When you smell that ‘new paint’ or ‘new carpet’ odor, you’re breathing VOCs,” said Portwood. “Not all VOCs [have an odor], but they can cause everything from coughing to serious respiratory problems to cancer.”

Even the Environmental Protection Agency (EPA) has a concern about Sick Building Syndrome. “Basically, the EPA has come out and said that indoor air quality is one of the top five environmental hazards that Americans experience on a daily basis,” said Nick Koressel, Sustainability Specialist at the Office of Sustainability for Northern Arizona University. “With Sick Building Syndrome, you’ve got something that affects personal health, and also there are a lot of toxic chemicals being used.”

It is also important to ensure that employees are healthy and happy. A great way to do that is to get up from the desk and take a short walk on a break or to simply go outside. “Humans really respond positively to natural settings, and if you tend to bring those inside, then you can help your employees and your administrators respond positively in the workplace, which is in no way a bad thing. You want people to be happy where they work,” said Koressel.

• Bring in a plant (or two or three) and place it on your desk.

This helps bring the outside inside and helps with air quality.

• Use natural cleaning materials such as vinegar.

• Drink of plenty of water out of an environmentally friendly water bottle.

• If possible, turn off the fluorescent lights, open the windows and if needed, invest in small desk lamps with eco-friendly light bulbs.

• Recycle and use paper until it is no longer white.

• Turn off your computer when you leave for the night.

• On your breaks, go on a walk outside or simply go outside for some sun and fresh air.

• Don’t print e-mails unless absolutely necessary; it wastes paper with no need.

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March 2012 | greenliving 25

Keep Your Eyes Healthy in the Digital Age

BY ROGER ETHINGTON, M.D.

W

hether it’s for work or play, people spend hours a day reading on e-readers, texting on smartphones, typing on laptops or playing on tablets. Technology has become so prevalent that we find ourselves sitting in front of some kind of screen every day. So what does this mean for your eye health?

There is no significant evidence indicating that frequent technology use causes any permanent vision damage. However, staring at a bright screen for hours on end can definitely lead to a number of smaller-scale problems over time.

A growing number of people are visiting their eye doctors complaining of headaches, fatigue, blurred vision and neck pain—all symptoms of computer-vision syndrome (CVS), affecting roughly 90 percent of people who spend three hours or more a day at a computer, according to the National Institute for Occupational Safety and Health.

Vision prescriptions for new glasses and contact lenses focus primarily on correcting myopia (nearsightedness), hyperopia (farsightedness), or presbyopia (the difficulty focusing on near objects that comes with age). For mid-range vision, which is used for computer work, it’s a little more difficult. With people sitting anywhere from 18 to 40 inches from their screens, finding the right prescription sometimes requires a more precise calculation, and perhaps even a special pair of glasses specifically for computer work. Since there are no set standards for measuring mid-range vision, ophthalmologists and optometrists typically cut reading prescriptions in half. It is extremely helpful to eye doctors to know exactly what distance your computer screen is away from your eyes.

For people who already wear glasses, their current prescriptions may not be cutting it for computer work. People who wear bifocals, for example, often try to bring the computer screen into focus by tilting their head back, jutting out their chins, and peering through the bottom of the lens. With even a modest amount of computer work, this technique can lead to stiff necks, backaches, tired eyes, and headaches. Computers, smartphones and techno-gadgets aren’t going anywhere, so how can you be proactive in minimizing technology-induced eye strain and CVS?

good to take a 10-minute break away from your “station” every two or three hours. Also, try not to read on your break.

Add Some Distance: Keep the computer screen as far away from the eyes as possible to minimize strain on the visual system.

The closer an object, the more your eyes have to focus or strain.

Whenever possible, stay further away but increase the font size and adjust the screen resolution and contrast.

Proper Lighting/Screen Care: Distant or frontal light can cause glare off your screen, which makes focusing even more challenging where ambient overhead lighting provides better results. Also, remember to clean your screen and your glasses regularly.

Look Down: It is easier on the eyes to focus downward on reading material. Optimally, the computer screen should be 15 to 20 degrees below eye level (4-5 inches) and at least 26 inches from your eyes.

Keep Eyes Lubricated: Keep those lids blinking, and use over-the-counter moistening eye drops. This is especially important if you wear contact lenses. One to two drops of moistening/lubricating solution in each eye every two to three hours is a good rule of thumb.

Get a Check-Up: Once a year, visit your eye doctor for an exam. Determine if the glasses/contact lenses you have are adequate or correct, and address any changes – especially if you are spending more time in front of a computer.

Disconnect: Turn the screens and hand-held devices off! A disconnect is a great way to relax your eyes. Go outside and look off into the distance. Mother Nature is pleasant on the eyes as well as the mind.

Here are a few tips:

Rest the Eyes: Every 30 minutes look away from the screen and into the distance at least 20 feet, for 20 seconds and blink repeatedly for 10 seconds. This exercise is great for eye moisture, especially if you’re wearing contact lenses. It is also

26 greenliving | March 2012

Roger Ethington, M.D. is the Senior Vice President of Southwestern Eye Center. For more information about eye health and treatment, and to find a center in Arizona, visit sweye. com.

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March 2012 | greenliving 27

Architecture

Lining Up the Green at Silverleaf

BY DAVID M. BROWN

one green deserves another.

Built into a hillside lot, Denny Denton’s sustainability-inspired home overlooks the Tom Weiskopf-designed Silverleaf golf course, which dramatically wraps the foothills at DC Ranch in north Scottsdale.

Here, bobcats chase hares at dawn, mule deer come down at twilight to drink from the ponds, and, all day, red-tailed hawks circle and dive for food. To the south are city lights and the landmark McDowell Mountains. The views are incomparable.

the team Completed in 2006 by Scottsdale-based La Casa Builders Inc., the 9,717-square-foot-livable two-level includes five bedrooms,

28 greenliving | March 2012

five full bathrooms, and three powder rooms. The master ensuite is on the walk-in level, and on the east and west sides of the lower level are adult-sized suites and adjacent guest bedrooms for the children and grandchildren, “Who can’t visit often enough,” Denton says with a big smile.

The formal Mediterranean-style home was designed by Yeewing Yiu, NCARB, LEED AP, of Bing Hu’s acclaimed H&S International, and the interior designers are Holly Ogden, ASID, and Sue Calvin, Allied Member ASID, a partner at Wiseman and Gale Interiors, Scottsdale.

“This home demonstrates that even a large residence can be designed and built to a high level of sustainability through a careful use of state-of-the-art technology and reclaimed materials,” says Tim Larson, co-founder of La Casa.

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Architecture

the first generation

Photography by Mark Boisclair Photography, Inc.

In 2004, prior to construction, the La Casa/H&S team was certified at the Advanced level of the Scottsdale Green Building Program, coordinated by the City’s Anthony Floyd, AIA, LEED AP.

Scottsdale’s program was established in 1998 to review plans, inspect construction, and certify homes and commercial buildings for site sustainability, energy efficiency, water conservation, indoor environmental quality, and resource-efficient materials.

“The Denton home exemplifies the first generation of green buildings under the program,” Floyd says. “It incorporates low-impact site/building integration with its solar building orientation, site placement, shaded outdoor living spaces, permeable site hardscape materials, and a native plant palette. In addition, the home has a tight and sound thermal envelope with

energy-efficient windows, lighting, and heating/cooling.”

Some of these sustainable gestures were unheralded when Denton’s home was designed eight years ago.

“Many of the green products available today on the mass consumer market are introduced through the luxury home market, where research and development costs can be offset and production can be increased to bring products to the general market at affordable prices,” says Roger Steege, co-founder of La Casa. “This is a reality often overlooked by the public regarding the benefit to all homeowners that comes from luxury home buyers.”

the land When siting the home, La Casa and Yiu ensured that the longest axial dimension faces within 20 degrees of true south to optimize summer and winter solstice – passively regulating heat gain to seasonal need.

The team also made sure the hillside site maintained natural drainage with minimum impact to the topography.

Excavation and removal of the indigenous granite was necessary to sensitively inscribe the home into the hillside. Some of this colorful orange and earthen-tone stone was later recycled for the site walls, and the silt was used to color match the grout, Yiu notes. greenlivingaz.com

March 2012 | greenliving 29

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30 greenliving | March 2012

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Architecture

During this stage, the landscaping team established a plant nursery for the native flora such as mesquite, palo verde and saguaro. When the home neared completion, the plants were replanted. Today, javelina families scavenge here as they’ve done for hundreds of years – and sometimes on Denton’s putting green!

the greens First-generation low-E glass was used – which is now available in low-e cubed. Total glazing on the east and west wall surfaces is less than 25 percent of the total wall surface, and all large glazed areas on the east and south are protected by deep patio overhangs for maximum shade protection. Instead of creating large panoramic windows, Yiu reduced overall glazing coverage and created view or “snapshot” vignettes through strategically placed smaller windows.

Insulation was a focus as the walls were considerably thicker at R-25 and ceilings at R-38. “We were able to really bump up the insulation level, as we maintained a minimum wall exterior wall thickness at 8 inches, with some being as thick as 18 inches,” Yiu explains.

The La Casa team also sourced many of the materials nearby, Yiu explains. The concrete precast details are from Tucson, roof tiles are from Mexico, and much of the iron work, including metal doors and gates, is from Valley suppliers and craftsmen, including the landmark Cavaliere Blacksmith Shop in downtown Scottsdale.

Additionally, many materials are recycled, says Ogden. “The chestnut wood floors were all reclaimed from a home or barn here in the United States, and the beams were salvaged and reused from an old Oregon mill. The master bath flooring was ‘Biblical Stone’ reclaimed from Turkey, and some of the fireplaces were fabricated using old reclaimed stone.”

The massive nonstructural timber beams in the entry-level great room, the lower-level bar and billiards area are 80-to-100year-old Douglas fir – up to 28 feet long – and are mortised, without brackets, as they were a century ago. All but one came

from Oregon – one beam short, the final beam was sourced in Minnesota.

Larson traveled to Oregon to hand-select the material with Denton – a place that has meaning to Denton, as his grandmother came to the area as a pioneer on the Oregon Trail. “Tim and I went through all of [the material] and sorted the pieces for size and length,” says Denton. “We spent two days in the snow picking them out.” Much of the home’s interior design, Ogden notes, is a realization of the vision of Denton’s late wife, Margie.

Yiu manipulated ceiling heights in these rooms and throughout for two reasons – one, to alter the user experience from one space to the next and, second, to effectively reduce the volume of air to heat/cool, thus reducing energy consumption.

“We went with the most efficient and quiet multi-speed mechanical system available at the time,” Yiu notes.

Other energy-efficient electrical and mechanical systems include a whole-house recirculation hot water system, highefficiency spa heater and pool pumps, 90-percent-efficient seal combustion furnaces, Smart Wiring controls for HVAC and lighting, and insulation contact-rated recessed lighting cans.

the outcome “Green products and smart-home technology are evolving rapidly, with real measurable benefits to all future home buyers,” Larson explains. “This beautiful home demonstrates that sustainability, quality and luxury can be coordinated with great results for the homeowner and the community.”

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Valley-based writer David M. Brown writes on green buildings. If you have a story idea, he is at david@azwriter.com and dmbrownone@msn.com.

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March 2012 | greenliving 31

Feature

Message in a Bottle

BY AIMEE WELCH

W

oody, buttery, earthy, flat, full-bodied, jammy, quaffable, peppery…for wine lovers, those words make perfect sense—a secret language used to describe the way a wine tastes, rendering clueless those of us at the table drinking beer, who are more comfortable with terms like red, white and yummy.

But whether or not wine is your…cup of tea, how it’s made is an amazing, artistic and thoughtful process, and a growing number of vintners and farmers around the world today are making changes for the greater good…they’re making green wine. Not St. Patty’s Day green—sustainable “green.”

Yep, your wine was made from grapes grown in a vineyard that was kept rodent-and-leafhopper-free either by chemicals, pesticides and poisons, or by hawks, bats and owls. Today, wineries and vineyards around the world—from the most established, to the burgeoning up-and-comers—are focusing on quality, not quantity...the future, not the present. When you really embrace the rich history and complete “lifestyle” of winemaking and drinking, says Chris Benziger, national sales manager for Benziger Family Winery in Glen Ellen, CA, sustainability becomes a factor. “It’s truly what makes wine an art. It’s magical,” he says.

A little background to go with your wine So how is this “magic” made, exactly? Let’s try to simplify an immensely complex process—the grapes are grown in a vineyard, harvested (usually by hand), transported to a winery, then crushed with a machine into “must.” From there, off to the wine press and fermentation tanks (the order depending on whether the wine is red or white) where a calculated blend of yeast and sugar get the ball rolling, usually taking somewhere between two and four weeks to complete the fermentation process.

Next, wines are filtered to remove yeast. The wine is stored in steel storage tanks or oak barrels and aged to the discretion of the winemaker. It’s then “poured” from storage tanks to the bottle, then to corking, foil and labeling machines, and finally to packaging, shipping and distribution…more or less. Phew. Who needs a drink?

So that’s the process…from ground to glass. And like many greenlivingaz.com

industries today, the international wine industry is working to make the entire process greener. From vineyards “managed” by predators instead of chemicals, to solar panels and LEED-certified buildings, the industry’s move toward sustainability is inevitable and, according to many viticulture experts, an imperative step for the prosperity and longevity of winemaking.

Europe, South Africa, Australia, and New Zealand are just a few of the world’s wine-making leaders launching “green wine” initiatives. In the U.S., “The Code of Sustainable Winegrowing Practices Self-Assessment Workbook,” introduced in 2002 by members of Wine Institute and the California Association of Winegrape Growers (CAWG), identifies 227 criteria and practical applications to help vintners and growers address some of the industry’s biggest environmental challenges, as identified in California’s first Sustainability Report in 2004. Soil, pest and ecosystem management, water and energy conservation, materials handling, human resources and air quality are just a handful of areas covered.

Farming methods Agriculture tops winemaking’s list of green priorities. Without the grapes, there is no wine, and finding ways to eradicate the bugs, weeds and weather extremes that threaten them, while still preserving the integrity of the land, is not without its challenges.

Nonetheless, three categories of sustainable farming methods— sustainable, organic, and Biodynamic®— have been gaining ground on the conventional approach, which relies heavily on chemicals. The definitions of each vary greatly depending on who you ask, but below is a good baseline: Sustainable—The goal of sustainable farming is to create a healthy and balanced relationship between producer, consumer and the environment. Using local resources, alternative forms of energy, going carbon-neutral, reducing or eliminating reliance on harmful industrial agriculture chemicals are some of the ways that producers are reducing their environmental impact. There is no standard definition for what “sustainable” means, and varying degrees of “sustainability” exist so, generally speaking,

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March 2012 | greenliving 33

Feature for Envolve Winery in Sonoma, CA. “We’re just starting to see the effects of these farming practices, and we’re realizing that it’s not sustainable. Organic and Biodynamic farming practices produce better soils and invest in the future. Conventional farming takes Organic— In organic viticulture, synthetic herbicides, pesticides from the future to invest in the present,” Fay continues. and chemical fertilizers are not allowed. Instead, farmers tend

And industry veterans like Benziger and Doug Shafer, to rely on cover crops, beneficial insects, and the use of natural president of Shafer Vineyards in Napa Valley, have experienced fertilizers such as manure to address these problems without the effects of the shift firsthand. At his family’s vineyard in the harming the quality of the soil. Third-party organic certifications 1990s, Chris Benziger recalls sitting quietly, and hearing nothing exist, but not all organic farms are certified, due to time and but the wind—literally. No crickets chirping, no birds singing, financial considerations. not a creature was stirring.

Biodynamic® (bio = “life” and Organic and Biodynamic Like most everyone else in the 1980s, the Benzigers sprayed chemicals to keep weeds and dynamic = “energizing”)— farming practices pests in check. That effectively silenced all the Founded on the principles of produce better soils stirring and created those weed-free, Rudolph Steiner, Biodynamic and invest in the future. creatures pool-table-style vineyards that were once the farming is considered the Conventional farming norm. Over time the family noticed that the most sustainable form of viticulture. takes from the future to quality of the soil was declining, becoming drier Demeter® U.S.A., the non-profit American invest in the present.” and harder, so in 1994, they partnered with an chapter of Demeter International, the ® expert in Biodynamic farming, took a field trip world’s only certifier of Biodynamic —Danny Fay, Envolve Winery to Europe to learn about sustainable farming farms and products, provides this and, by 2000, Benziger Family Winery became definition: Biodynamic farming is a holistic the first certified Biodynamic winemaker in Napa and Sonoma and regenerative farming system that is focused on soil health, the counties. integration of plants and animals, and biodiversity. It seeks to create a

Watching their vineyard transition from a beautiful green farm system that is minimally dependent on imported materials, and ranch, to a deteriorating industrial farm, to the rich, healthy piece instead meets its needs from the living dynamics of the farm itself. It of property it is today was an amazing transition, Benziger recalls, is the biodiversity of the farm, organized so that the waste of one part but the six years between “conventional” and “sustainable” of the farm becomes the energy for another, that results in an increase weren’t easy ones. Dealing with erosion issues, root louse, and the in the farm’s capacity for self-renewal and ultimately makes the farm loss of a fair amount of growers who weren’t prepared to meet the sustainable. winery’s new sustainable growing standards was a challenging but a “necessary growing pain.”

Sustainable, organic and Biodynamic farming methods are

Working in the vineyards since he was a teenager, Shafer becoming more and more common as the impacts of chemicalalso saw Napa Valley wineries move from the cellar in the 1980s reliant conventional farming are realized. “Conventional farming to the vineyards in the 1990s. He recalls, “Winemakers began only became acceptable after World War I, which was 100 years getting out into their vines and working hard to create conditions ago,” says Danny Fay, Managing Director of Brand Development “sustainable wineries” are doing their best to use natural techniques wherever possible, at their own discretion.

“

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Feature

Today, nesting boxes and perch poles for barn owls, red-tailed hawks, kestrels and other birds of prey have replaced poisons to control the grapevine-eating moles and gophers, and songbird houses and bat boxes attract critters to naturally control the insect population. Shafer’s Chardonnay vineyard was even named “Red Shoulder Ranch” in honor of the red-shouldered hawk lookout team which regularly leaves gopher bones under their perches to show the boss they’re doing their job!

In this new, greener era of winemaking, the next generation of winemakers is coming out of the gate with a wealth of knowledge about sustainability, embraced and passed down by industry veterans from around the world. Envolve Winery’s Danny Fay credits a backpacking trip through Australia, New Zealand, Southeast Asia, and Europe with forever changing his view about sustainable farming and “green” vineyards. Armed with a bachelor’s degree in Wine Marketing from California Polytechnic and a Wine MBA Bordeaux Ecolé de Management in France, Fay trekked across the world experiencing world-class wines that were farmed organically. This preparation led to opportunity when childhood friends Ben Flajnik and Mike Benziger asked him to become the third partner at Envolve Winery in 2011.

From urban organic composting classes in San Francisco to Biodynamic workshops and lectures in New Zealand and France, the three partners have adopted a way of life—personally and professionally— that focuses on sustainability and a minimalist approach. “We are very holistic people. Energy is a powerful concept we can’t physically see, but we can feel,” says Fay. The “sour grapes” of sustainable winemaking So, if going sustainable is best for the environment, why isn’t everyone doing it? Realistically, higher production and certification costs, lower yields, and lost production due to greenlivingaz.com

weeds and disease are all potential hurdles on the road to greener vineyards. Still, for many, it’s a price vintners are willing to pay.

Childhood friends Flajnik, Mike Benziger and Fay spent much of their childhoods in Sonoma and gained an appreciation and understanding of the industry early on. They learned about environmental farming practices—including the challenges— through family members, friends and mentors in the business, and understood the hurdles going in. “As a start-up winery, we’re constantly struggling with budgets. We say we’re rich in wine, but usually broke,” said Flajnik, whose new-found celebrity from being the current star of ABC’s The Bachelor has brought additional awareness for the winery (and a noticeable

Photography courtesy of Sonoma Magazine

for healthy, balanced vines in order to produce wines of the highest quality.” Shafer, whose vineyards have been 100% solarpowered since 2004, says their biggest challenge in switching to sustainable farming was moving beyond a firmly established mindset. “We were used to looking out across vineyards that were neat and clean. Dad and I are from the Midwest; the importance of cleanliness is part of our DNA. That first season that we grew cover crops was a big change simply in how our vineyards looked—messy, wild and weedy.” His vineyard manager, Alfonso, also had challenges after the winery missed its mowing “window,” and the normally absent cover crops exploded. Shafer recalls, “Alfonso came to me one day really concerned because all his buddies who were vineyard managers were giving him a hard time about how things looked here. ‘They think I’m not doing my job,’ Alfonso said.”

increase single girls showing up for wine tastings)! “It’s not only a commitment to be sustainable, but it’s generally more expensive, because you have to be meticulous in the vineyards. You can’t just put your vineyard on cruise control and wait till harvest,” Flajnik continues.

The perception that sustainable practices are more expensive isn’t unfounded, our experts concur, but the good intentions behind it go a long way with their customers. “Although it’s frustrating that we can’t produce organic and Biodynamic wines at a more everyday price point ($9.99), people appreciate our commitments and our wines,” says Mike Benziger of Envolve.

Chris Benziger agrees. “Initially, and for the short term, you have to charge more for the wine to offset the cost of new equipment, the time the land has to be out of production, and the lower yields.” But he believes it comes down to quality versus quantity, and that conventional farms have basically “set the timer,” contemplating that if a farm isn’t sustainable, wouldn’t that mean it’s unsustainable? You pay now or pay later, he says, and Benziger Family Winery, Envolve Winery, and Shafer Vineyards are just a few of the wineries dedicated to making the long-term investment.

March 2012 | greenliving 35

Feature

“

“Today the innovations continue both in the vineyard and in the winery. One of the other big changes has been a shift toward becoming smarter stewards of our land and a growing interest in farming without chemicals.”

Upcoming Arizona Wine Events Carefree Fine Art & Wine Festival March 2-3, 2012 Carefree, AZ Devoured Phoenix March 10-11, 2012 Phoenix, AZ Litchfield Park Art & Culinary Fest March 10-11, 2012 Litchfield Park, AZ Fountain Hills Art & Wine Fest March 23-25, 2012 Fountain Hills, AZ Tucson 4th Avenue Street Fair March 23-25, 2012 Tucson, AZ Tempe Festival of Arts March 30-31 & April 1, 2012 Tempe, AZ “Experience the Terroirs of Arizona” Festival April 14-15, 2012 Elgin, AZ Willcox Wine Country Spring Festival May 19-20, 2012 Willcox, AZ

—Doug Shafer, President of Shafer Vineyards

Message in a bottle At the end of the day, the message is delivered, quite literally, in the bottle. Developing the “true character” of a wine is truly an art. “Every single bottle of wine is like a time capsule,” said Chris Benziger, explaining the four “fingerprints” of authenticity—the vintage, the varietal, the passion of the winemaker, and the vineyard itself.

Viticulture is highly complex, with the “terroir” playing a major role in the quality of the final product. Terroir kind of falls into that wine-people-secret-language category but, one generally accepted explanation is that it is a philosophical concept encompassing all that goes into bringing out a wine’s distinctive character—the varieties of grapes grown, the quality and chemistry of the soil, the microclimate, and elevation and layout of the vineyard are all factors, and they all influence the fermentation, finishing and aging processes.

One of the greatest rewards for the partners at Envolve is to “demystify” wine for the average consumer, and share the experience. Fay says, “For me, the greatest thing about wine is that it seems to bring people together, in these moments in time, when everyone is relaxed, happy to be around one another, and grateful for that specific moment of leisure.”

Salut!

Arizona’s vineyards CSWA reports that California accounts for around 85% of wine produced in the U.S., but thanks to winemakers Eric Glomski and Maynard James Keenan—founders of the sustainable and award-winning Arizona Stronghold winery in Cochise County and co-stars in the 2010 documentary Blood into Wine— an extended audience got a glimpse into Arizona’s amazing winemaking industry, and the Arizona wine industry is booming. Three “wine trails”—Verde Valley, Sonoita, and Willcox—wind through the state’s wine country, inviting wine lovers and amateurs alike for an inside look at how it’s done. With nearly 50 licensed and certified wineries throughout the state—more than 500 percent growth since 1980—winemaking is a burgeoning industry in Arizona.

Next month’s issue will explore some of the best and the greenest vineyards and wineries around the state.

Aimee Welch is a freelance writer, marketing consultant, and former advertising executive. She writes advertising copy, magazine and web articles for her company, 17,000 Feet; and for herself, she runs, snowboards, travels and hangs with her husband, two kids and four dogs. She holds a Bachelor of Arts in Journalism from the Ohio State University.

From Arizona Stronghold website, azstronghold.com/newz.html

36 greenliving | March 2012

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Gabe’s Corner

Garden Dinner Parties

BY GABRIELE BERTACCINI

A

rizona may not have a snowy winter, but it does get chilly.

And as the clock steadily ticks toward hotter temperatures, I find myself excited to savor spring before it’s gone.

My friends call it “A Green Affair.” I call it garden-to-table entertaining. Regardless of the chosen name for our special evenings, the weather, gently warming up, is the essential element to one of my favorite ways to enjoy Arizona’s enviable winter—dinners in the garden. It’s simple, rustic food, the company of a few good friends, and the great outdoors.

Whether it’s a cozy porch or a beautiful backyard under the starred sky, there is something about sharing a meal outside that makes it extremely memorable and intimate.

Here are a few tips to help make your “green affair” amazing:

Remember the temperature The month of March the perfect time to gather your friends under the Arizona sky – not too cold and not too warm. Let’s face it, most of my friends (and I am sure most of yours) living on the East Coast would kill to be able to dine outside in March.

Most importantly, your guests have to be comfortable, and a gas lamp or heater may come handy – check your forecast to prepare for last-minute weather changes. Then sit down, open a bottle of wine, and update your Facebook and Twitter accounts and brag away to all your out-of-state friends.

Atmosphere is (or should be) your friend In addition to having a dinner-like music playlist, I like to use candles everywhere – tall candles, short candles, white candles, candelabras, tea candles – all kinds. Place them around the garden, in hidden places or to light pathways for your guests.

Arrange some on the dinner table too, but remember to use unscented so your meal is the scent you want dictating the table.

I even light one up and place it outside my door to help guests find the house. There is nothing like the dim light of a small flame to make everything look and taste better.

Serve the good stuff I call it garden-to-table for a reason. I have a little piece of land I devote to gardening, and I always make it a point to serve something I have grown in my backyard – like the basil in my homemade, fresh pesto. If you don’t have the green thumb, then opt for herbs such as rosemary, oregano and mint, which seem to grow easily for a novice. The menu should feature rustic and simple food. Think of shared appetizers, roasted vegetables, simple soups, short ribs and light desserts. The key words – seasonal and comfortable. Help your guests make a deeper connection between the space and the food by re-creating your environment on the plate. I prefer casual but swank!

Am I the only one who likes mismatching plates?

Mismatching plates and glasses are fun and keep the evening casual yet very elegant. Make the table look effortless by incorporating natural material – raffia makes for a cheap and hearty tablecloth and linen for refined napkins. You can even use a little twine to tie the silverware together. Drop a couple of bottles of wine and a basket of rustic country bread – both symbols of friendship – on the table and let your guests serve themselves.

Don’t forget the centerpiece Put together a little herb box with four pieces of wood to create a container. Fill the box full of small potted herbs from the nursery or your garden, cover the empty spaces in between the box with woodchips and voila! – you have one of the coolest centerpieces ever! At the end of the night, you can let your guests take a little plant home.

Iltoccofood.com | gabe@iltoccofood.com | 480-295-0308

38 greenliving | March 2012

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Recipes

March Madness is coming up. That means it’s time to think of an original excuse to call in sick the first two days of the tourney and plop yourself in front of the TV for all-day action. Skip the greasy wings and pizza this year, and try these healthier alternatives that will keep you filled and fueled for endless hoops action. Then let the ginger-mint refresher settle your stomach after all the buzzer beaters and bracket-busting games have taken their toll.

Bison Burger

Smoked Salmon and Asparagus Appetizer

Serves 6

Serves 8

Ingredients 2 cloves garlic, finely chopped 1/4 tsp. sea salt 1/4 tsp. freshly ground black pepper 1 1/2 lbs. ground bison (buffalo) meat 4 oz. Gorgonzola, crumbled 3 tbsp. chopped sun-dried tomatoes in oil

Ingredients 24 asparagus spears, trimmed 8 ounces smoked salmon, thinly sliced Lettuce leaves, parsley, cherry tomatoes (garnish)

Directions • Combine Gorgonzola, sun-dried tomatoes, garlic, salt and pepper in a medium bowl. Add ground bison and use your hands or two forks to lightly combine all ingredients, taking care not to overwork the meat. Add a tablespoon or two of water, if needed, to hold meat together. With dampened hands, form meat into 6 patties of even thickness. Place patties on a baking sheet, cover loosely, and refrigerate for at least an hour.

• Preheat grill or broiler. Cook burgers about 4 minutes per side to desired doneness, turning carefully with a spatula halfway through.

• Top with your choice of garnishes.

Mustard sauce 1/2 cup organic Greek yogurt 1/2 cup organic cold-pressed mayonnaise 4 tsp. organic Dijon mustard 2 green onions, thinly sliced Directions • In a steamer or a colander set over boiling water, steam the asparagus until just tender, about 3 to 5 minutes. Remove from heat and set aside to cool.

• In a bowl, combine all mustard sauce ingredients.

• Wrap three spears of asparagus in one ounce of salmon.

Repeat.

• Arrange asparagus on lettuce-lined plate and garnish with cherry tomatoes and parsley.

• Serve with mustard sauce on the side. Add fresh ground black pepper to taste.

Recipe courtesy of Whole Foods Market

Avocado & Corn Salsa

Apple, lemon, ginger & mint refresher

Serves 8

Serves 10

Ingredients 2 avocados, diced 2 cups, thawed frozen corn kernels 8 cherry tomatoes, chopped 8 tsp. fresh cilantro, chopped 1 medium red onion, diced Lime juice and salt, to taste Preferred organic tortilla chips

Ingredients 1 tsp. fresh ginger 8 lemons 56 oz. apple juice Mint leaves and soda water (optional) Agave nectar (optional)

Directions • Combine avocado, corn, tomato, onions and cilantro in a bowl. Add lime juice and salt to taste.

• Serve with tortilla chips.

greenlivingaz.com

Directions • Take a knife and gently tear away the skin of the ginger, then grate the ginger or keep it whole or use a combination.

• Remove one cup of apple juice from the bottle to make room for the lemon juice.

• Juice the lemons.

• Add all ingredients into the apple juice bottle. Add more lemon juice to taste.

• To sweeten, add small amounts of agave nectar (optional).

• Serve on ice. Garnish with mint leaves and top off with soda water if desired.

March 2012 | greenliving

39

Wildlife

Javelina

BY EDWARD RICCIUTI

S

pring arrives and you await the burst of color in your garden, only to find that others besides you have been tiptoeing through the tulips. Javelina, the American Southwest’s resident member of the peccary family, are notoriously fond of tulip bulbs as a meal. They have destroyed many an Arizonan’s tulip beds as they wander the ground in their typical family herds of two or three to a couple of dozen members each. If misery loves company, Arizona gardeners should be aware that many suburban gardeners in the Northeast have given up on tulips because whitetail deer share the same culinary love.

Also known as the collared peccary because of an obscure, yellowish-white ring around its neck, the javelina is one of four living members of the family Tayassuidae, ranging from the Southwestern United States to central Argentina. A peccary looks like a pig, acts like a pig, and sounds like a pig, yet, say scientists who classify animals, is not a pig but a distant New World cousin of Old World porkers.

According to Arizona Game and Fish Department, hunting is one way to control javelina from overpopulating and not an easy task because they have “the greatest reproductive potential of North American big game.” The ability to churn out two litters a year, starting at the age of 10 months, makes them mammalian breeding machines. While the javelina is the only wild hoofed animal in the Western Hemisphere that can breed year around, females produce the most young between January and March.

Birth takes place after a gestation of 145 days. Litters usually range from one to four.

The lifespan of a wild javelina is typically less than 10 years, although they have lived more than twice as long in captivity. In Arizona, they are a favorite prey of mountain lions and jaguars.

Coyotes, bobcats and golden eagles also threaten them.

Javelina are highly adaptable, handling habitats as different as the desert suburbs of Tucson and Phoenix to the South American rain forest. Javelina have made it offshore, inhabiting islands such as Trinidad and Tobago. The forests of the American tropics are also home to the white-lipped peccary, reputed to be highly aggressive when herds are angered. Another species, the Chacocan peccary, roams the searing-hot scrub of South America’s Gran Chaco. It was represented by fossils, and thus deemed extinct, until living individuals were described by scientists in 1975. Another peccary was made known to science – although the local people already knew about it – in 2007. It is the giant peccary of the Amazon,

40 greenliving | March 2012

so called because it can be twice as big as a javelina, which is between 35 and 60 pounds. Traveling in huge herds, sometimes numbering in the hundreds, it is believed to be closely related to the javelina.

While they seem to drool over tulip bulbs, javelina are far from discriminating gourmets. Scientists have counted the fruits of 128 different plants, and the seeds of 79, in their diet. Desert-dwelling javelina, including those in Arizona, rely largely on the fruit of the prickly pear cactus, presumably because they cannot find tulips. Occasionally, they play the role of predator, since they will not turn up their snout at insects, bird eggs, toads and snakes.

Like a raccoon, they also take advantage of garbage scraps, so it is wise to keep outdoor kitchen waste secured, as javelina will continue to show up in human habitation if they see it as a source of food, water or shelter, according to Arizona Game and Fish Department. Standing water may also attract javelina, or they may chew through an irrigation hose for a drink. Unfenced crawl spaces can offer them shelter, but proper walls and fencing (electric or chain link) are effective in keeping them out. Above all else, remember this – if you feed a javelina, they will never leave you alone and will become so unafraid of people they can be dangerous. Javelina can seriously injure or kill a dog, and just as easily destroy landscaping plants. Their name comes from the Spanish word for javelin, which refers to their sharp canine tusks.

Javelina use these teeth for defense quite effectively, as many a sorry dog or coyote has discovered.

As for your tulip bulbs, try planting them below buried chicken wire so the bulbs are protected but the plants can grow through holes in the mesh.

Edward Ricciuti has covered conservation issues around the globe. His specialties include natural history, environmental and conservation issues, science and law enforcement. He was a curator for the New York Zoological Society, now the Wildlife Conservation Society. He has written more than 80 books, with his most recent “The Snake Almanac” (The Lyons Press).

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March 2012 | greenliving 41

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He’s Green She’s Green

She is: Jennifer Burkhart He is: John Burkhart

It’s all about the ZA this month as our green couple takes on the toppings and tastes of organic pizza.

Whole Foods Take & Bake “Pepperoni”

He said Whole Foods’ pizza was an outstandingly average pizza. They had a good thing going with the crispy thin crust and the deli pepperoni, but the entire pie was devoid of spices. By the end, I felt like I was eating something made by Chef Boyardee.

She said This pizza tasted great! The crust, cheese, sauce, and especially the slightly spicy pepperoni – which were humongous, by the way – blended perfectly. Unfortunately, this 12-inch pizza was so thin and light on sauce that you’d have to arm-wrestle me to share any of it.

For 10 bucks, that’s a bit pricey for a meal for one.

He gave it: She gave it:

Natural, organic or local ingredients, no artificial ingredients.

Annie’s Rising Crust “Supreme Pizza”

He said Annie’s pizza reminded me of every other frozen pizza I have ever eaten. Very tasty toppings, a tasty sauce, and a crust that will shred your mouth in a heartbeat. I enjoyed this one and would buy it again, but unless you’re mad at the roof of your mouth, I would cook it on a pan.

She said I am a crust fan – to the point that I almost want to eat other people’s neglected crusts. That being said, Annie’s supreme pizza tasted great, except the crust – it was thick and crispy, and made from healthy wheat, but it really needed some flavor. Luckily there were plenty of peppers, onions, sausage and pepperoni.

He gave it:

She gave it:

He said Hi, my name is John Burkhart and I’m a pesto-holic. I was doing really well for the past eight months until I found this pesto pizza at Whole Foods. It’s not my fault. It’s got this buttery wood-fired pizza crust with roasted bell peppers and lots of delicious pesto! It’s also very expensive, so I’m concerned I might go broke. Please don’t judge me.

She said Crust lovers, rejoice! With a light, crispy, flavorful crust, this one didn’t disappoint. The peppers and basil were a great flavor combo. Again, this one was a bit small, and I would happily don my Thanksgiving pants to eat the whole thing!

USDA Organic, no artificial ingredients.

Rustic Crust “Basil Pesto & Roasted Peppers”

She gave it:

He gave it: USDA Organic

Pizzeria Italiana “Margherita”

He said Pizzeria Italiana’s pizza was deceptively good. The picture on the box makes it look like a plain ol’ boring cheese pizza, but it actually has a nice basil taste that any good margherita pizza should. The crust would probably be amazing if it was cooked from scratch in a wood oven, but out of my electric one it was a little lackluster.

She said The classic margherita flavor of this pizza was tasty, but it would have been better with actual sliced tomato and basil leaves. It also was a bit too dry with a tough crust, but I suppose that could have been user error! Not bad, but a bit too boring for my palate.

She gave it:

He gave it:: USDA Organic

Full of Life Flatbread Pizza “Mushroom with Carmelized Onions & Tomatoes”

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He said Full of Life’s pizza is full of mushrooms and not much else. The mushroom flavor overpowered the onions and tomatoes. Don’t get me wrong…it wasn’t awful. The caramelized onion was sweet and tasty, when I could taste them, and the crust was quite good. I’m just not a big enough mushroom fan to appreciate this pizza.

She said It says on the box, “Eat good food,” which is exactly what you’ll do when you eat this pizza. It had plenty of mushrooms, savory onions, and a crispy crust that does taste like it’s been in a wood fire oven.

Mama mia! I’ll have another!

She gave it:

He gave it:

March 2012 | greenliving 43

Heirloom Tomato Salad INGREDIENTS 2 lbs. assorted heirloom tomatoes 1 5-oz. container washed baby spinach ¼ cup finely diced red onion 1-2 oz. gorgonzola cheese, crumbled

Serves 4

4 sliced crisp cooked bacon, crumbled

1 tsp. dried chives 1 tsp. dried oregano ½ tsp. salt

DRESSING 1 cup mayonnaise 1 cup buttermilk 1 tbsp. dried parsley 2 tsp. garlic powder

DIRECTIONS Whisk all dressing ingredients together and set aside to allow flavors to blend. Slice tomatoes about 1/4-inch thick. Place large handful of spinach on each salad plate and place tomato slices on top.

Sprinkle onion, cheese and bacon over tomatoes and drizzle with dressing.

Recipe provided by New Frontiers Natural Marketplace

Zucchini bread French toast with black garlic butter and blackberry compote 2 loaves

Beet Salad

Serves 4

INGREDIENTS 3-4 medium red and yellow beets 1 ½ lbs arugula 1 lb goat cheese

Place red and yellow beets in separate pans to be baked. Add water to pans, covering ¾ of beets. Bake beets 2 ½ hours or until tender. Let cool, then peel. Cut beets into one-inch pieces.

HONEY LIME DRESSING 2 oz olive oil 1 oz sesame oil 1 tbsp fresh ginger, peeled and chopped fine 2 tbsp apple cider vinegar ¼ cup Gulden’s spicy brown mustard 1 ¾ cups lime juice ¼ cup red bell peppers, diced ¼ cup cilantro, rough chop 1 tbsp kosher salt ¼ tsp coarse ground black pepper 1 ½ cups honey

DIRECTIONS Place all ingredients, except olive oil and sesame oils, in a blender.

Blend ingredients slowly adding combined oils to emulsify dressing.

Combine red and yellow beets and toss in dressing. Lay arugula in individual serving dish, and add beets. Top with goat cheese.

Recipe provided by Tryst Cafe

INGREDIENTS 3 ¼ cups all-purpose flour 1 ½ tsp. salt 1 tsp. ground nutmeg 2 tsp. baking soda 1 tsp. ground cinnamon

3 cups sugar 1 cup vegetable oil 4 eggs, beaten 1/3 cup water 2 cups zucchini, grated

1 tsp. lemon juice 1 cup chopped walnuts or pecans

DIRECTIONS Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

BLACK GARLIC BUTTER 1 oz. of black garlic 1 stick of soft unsalted butter Whip ingredients together.

FRENCH TOAST BATTER 2 cups heavy cream ¼ cup egg yolks, whipped 1 tbsp. vanilla extract 1 tsp. cinnamon 1 tsp. allspice 2 tbsp. brown sugar

BLACKBERRY COMPOTE ½ cup water 1/3 cup sugar 1 ½ tbsp. fresh lemon juice 3 or 4 whole allspice 3 cups fresh or frozen blackberries (1 ½ pints)

DIRECTIONS Bring water, sugar, juice, and allspice to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Boil until reduced to about 1/4 cup. Cool syrup to lukewarm and discard allspice. Purée 2 cups blackberries with all of syrup in a blender. Force purée through a fine sieve into a bowl to remove seeds. Stir remaining cup berries into sauce. Cut two 2-inch thick slices of zucchini bread and place in batter for approx. 2 minutes. Remove and allow excess batter to drain off. Place into a medium heated sauté pan with melted unsalted butter, cook for approx. 2 min on each side or until golden brown. Remove from pan, place on a plate, and top with black garlic butter and blackberry compote, garnish with fresh blackberries and powdered sugar. Enjoy!

Recipe provided by Tubac Golf Resort & Spa

44 greenliving | March 2012

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March 2012 | greenliving 45

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March 2012 | greenliving 47

Green Personality

Mayor of Clarkdale

Doug Von Gausig education facilities to the town, and we continue to look for renewable energy producers who can help us meet our goals. The Verde River at Clarkdale project is a huge step along the road to sustainability. The river project is all about water and we must have a sustainable water supply and a healthy river for all the rest to flourish.

Tell us about your future plans for sustainability in Clarkdale while in office?

There is so much to do! We are at the very start of our path to sustainability, and I have no fear that we’ll run out of exciting opportunities anytime soon! Energy, water, quality of life, dark night skies and the Verde River will provide us with challenges and reward us with an exciting future if we pay attention and work hard.

BY MIRANDA CAIN

As a native Arizonan, what do you envision, or hope for, in terms of the environmental future of this state?

Arizona’s natural environment is an incredibly diverse treasure. Growing up in rural Arizona, I was outdoors hiking, fishing, hunting, or watching birds more than I was indoors. I want that experience to be available for young people today and tomorrow. I want the diversity of experiences to survive and prosper.

What motivated you to take Clarkdale, and the Verde Valley as a whole, in a sustainable direction?

Clarkdale is a community with a deep and intuitive understanding of environmental stewardship. The community also sits at the end of the road, for most practical purposes, so its economic development opportunities are limited. Bringing renewable energy, a healthy Verde River and environmental educational opportunities into the economy of our town felt very natural and practical. Clarkdale and the Verde Valley can make this type of healthy growth decision because they are just at the beginning of their economic evolution. Renewable energy, coupled with an attractive and accessible river corridor with its kayaking, fishing, and birding opportunities, and the burgeoning wineries in the valley, are a winning combination for the Verde Valley and the state.

What sustainable advancements are most prominent in Clarkdale and Verde Valley?

Solar panels are going up everywhere in the Verde Valley.

Arizona Smart Power named Clarkdale a “Solar Challenge City” in January. We are working hard to attract renewable energy

48 greenliving | March 2012

What is your favorite natural landmark in the state?

My favorite is always the one that’s in front of me at the time. I love the volcanic formations of Northern Arizona for their stark austerity and their sheer power. Grand Canyon is certainly always on the list. The Verde River, especially the pristine stretches above Clarkdale and below Camp Verde, can’t be matched for an intimate, natural experience, and the Sonoran Desert south of Tucson is simply amazing in its diversity and inspiration.

What is your favorite Arizona hiking trail?

I do have a favorite – whichever one I’m on at the time! Some great ones are West Fork of Oak Creek, Sycamore Canyon above Clarkdale, Secret Canyon near Sedona, and Black Canyon between Cottonwood and Camp Verde. I am awestruck by their beauty, solitude and power.

What sort of sustainability measures to you take in your own home?

We are especially conscious of our water use. We have our household use down to about 50 gallons per person, per day, and that’s very good. We also use an electricity tariff that encourages us to use high-demand appliances in the off hours – it saves us money, too! I have a digital readout at my desk that tells me exactly how many watts are being used in the house at any moment, because it really helps to have that feedback when you’re trying to minimize use, or use it at the right times.

Do you have any traditional southwestern hobbies?

To me, birding is a traditional hobby, as is photography, and I spend a lot of time doing both.

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