GLAZ July 2012

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Beauty Machine THE PHOTON GENIUS

ADDING MODERN SCIENCE TO ANCIENT FORMS OF HEALING T he best of both worlds now combines

the wisdom of ancient healing arts with the latest of modern technology.

Methods of wellness that were considered commonplace hundreds of years ago have gained popularity once again. As yoga, tai chi, and cleanses are talked about everywhere from Hollywood to your local neighborhood, it is easy to question what else we can do to improve performance, prevent disease and create a healthier lifestyle. As with many things in life, we realize that expanding a philosophy that was considered effective years ago may be the path towards wellness.

We will be exploring luxury spas that are known for healing benefits, as well as breakthrough technologies that are after the same goal. The story behind the Photon Genius, the world’s first Energy Sauna, is primarily adding modern science to ancient forms of healing. The benefits of using heat and light therapy have been recognized for hundreds and hundreds of years.

Historically, the idea of soaking in hot water, such as natural hot springs, or man-made hot baths, has been considered instrumental in daily health since the time of ancient Greece, and earlier.

“The key to the use of sauna therapy for cancer is it combines some dozen therapeutic mechanisms that act together in concert to inhibit tumor growth and strengthen the body.”

– Dr. Larry Wilson, Author of Sauna Therapy

As Bikram Yoga or “hot yoga” studios are popping up everywhere, it is easy to question…what is the benefit? How does immersing in heat, whether it be in a therapeutic bath, or yoga studio, help the body?

We have found that different forms of heat therapy are initially visible in a more personal way, as the skin literally glows after you seemingly “sweat out” any impurities. The Photon Genius is more resultoriented, and the benefits may not be just skin deep.

Basically, the result of using the Photon Genius is the support and heightening of your body’s own healing properties so that your body can rejuvenate itself more effectively. In effect, the Photon Genius powers up our own immune system using both frequencies and infrared light. Our body is designed to heal itself.

This we know. By powering up our natural defense mechanisms and immune system, we fight off germs, bacteria and illness on a daily basis. Our bodies fight for our wellness, even when we are asleep. However, when our immunity is low, say from the common cold or prolonged stress, we are unable to fight with the strength that we need. We need more energy.

Oriental quote: “We must change our direction lest we wind up where we’re headed.”

“The Photon Genius nourishes the body with a complete spectrum of bio-available harmonic frequencies to break up blockages in the body, while moving the lymphatic and circulatory systems.” How does the lymphatic system benefit the body? Moving the lymph can be a vital method of aiding our healing capacity. Our lymphatic system works to move, balance, and drain toxins and impurities. Over time, as we are exposed to an increasing number of toxins, and while our immunity is down, our lymphatic system is not able to move well enough to eliminate toxins and impurities. The Photon Genius dynamically moves and balances all fluids of the body, including the lymph. When it comes to changing the condition of the body, the Photon Genius may very well be a “game changer” and a “life-saver.”

“Our cells are electrical and generally cancer cells are depolarized. The Photon-Genius technologies provide bioelectric energy that the body requires to function properly and removes the effects of pollution.”

– Dr. Hayle Aldren, M.D., M.D.(H), N.M.D.

“I use the Photon-Genius to clear skin issues and love it better than any other therapy. It helps with mobility, joint pains and detoxifications, and has worked well for fungus in fingernails.

The fungus completely cleared away, and so did varicose veins.”

– Dr. Allen Harrison, Certified Olympic Chiropractor

The Photon Genius is an upright machine for home and clinic use that consists of proprietary light technology with the first and only Energy Infrared transmitters.

The Infrared energy heats the body from the inside-out. “Far Infrared sauna therapy is said to duplicate the healthy frequencies of our own cells.

The tissues selectively absorb these rays as the water in the cell reacts in a process called resonant absorption.” Infrared energy is known to produce powerful anti-oxidants in the body as well as nitric oxide, which has been called the “miracle molecule.” The studies associated with these technologies are vast and historic. Though they cannot claim to provide any cure for a specific disease, many people have found great results in healing many known diseases through use of these methods. It is inspiring to see an instrument that pairs ancient practices with modern technologies to promote natural healing and rejuvenation.

THE SKILLING INSTITUTE • 1-877-777-4788 • WWW.EDSKILLING.COM This information is for informational and educational purposes only and is not intended to replace or substitute the advice and/or services of a physician or other health care professional. It is not our intention to prescribe or make specific health claims for any of our technologies or products. Any attempt to diagnose and treat illness should come under the direction and supervision of your health care practitioner.

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July 2012 Live Green

4 Editor’s Note 46 Green Directory

Overfished Oceans

47 Green Pages

OMEGA-3s & your Health

48 Green Personality Joan Baron

Dr. Deepak Chopra

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Benefits of Tea Gotta Wear Shades Get Vegucated Indoor Plants

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JUNE Corrections 1. In “Rethinking the Game of Golf”, the quote made by Page is actually from Dick Bates, Director of Golf for the AZ Biltmore.

2. In “Chef Joshua Whigham of The Bazaar at SLS Hotel at Beverly Hills”, byline of author is Tishin Donkersley, M.A. 3. In “The Greenest Race”, Patrick Long for Flying Lizard NOT Justin Long.

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July 2012

Editor’s Note

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

S

ummer is in full swing and many of us have already headed for the hills—up north, that is. It’s always a great excuse to visit the mountains and see all the beautiful places Arizona has to offer just a few hours away.

My most recent trip was to Pine and Strawberry, where the gentle winds blow through the nearby national forests, and there is a 30-degree temperature difference from the Valley.

The Pine-Strawberry Arts & Crafts Festival was in full swing, and to prepare for the 75+ vendors, I armed myself with kettle corn and fresh lemonade. For eight years I’ve seen, and come to know, some of the vendors, and every time we reconnect it’s like old home week.

During the same visit I discovered my new favorite place—Fossil Creek Creamery in Strawberry, AZ, is a unique goat and llama farm, known for their goat cheese. John Bittner, a well-known local, runs and owns this ranch.

It is here that I met a 22-year-old llama, who was as sweet as can be, and her little kids (goats), who tried to get my attention by nibbling on my shoelaces. In the tasting room I was spoiled with fresh goat milk fudge (it was the best I have ever tasted!), as well as a variety of fresh goat cheese blends—goat cheese mixed

4 greenliving | July 2012

with a choice of honey, chives, dill, wine, and many other flavors. Oh my goodness, I was in heaven. John told me that they supply goat cheese to the Royal Palms and the Musical Instrument Museum (MIM).

Back down the mountain I stopped at my favorite honey store, simply named The Honey Stand, where you will get lost in a plethora of honeys, jams and butters. This time I purchased blackberry jam and desert clover and orange blossom honey—delish!

I encourage you to put some gravel in your travel and visit some of the beautiful sites and smaller towns of Arizona. Along the way, swing by some farmer’s markets to pick up some wonderful seasonal vegetables. When you travel locally, you are fueling our economy and learning a little more about Arizona’s diverse people and places.

Enjoy your summer, remember the sunblock, and have a glass or two of lemonade along the way.

All my best,

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

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Feature

There are plenty of fish in the sea…or are there?

BY Aimee Welch

“Give a man a fish

and you feed him for a day. Teach a man to fish and you feed him for a lifetime,” so the old proverb goes. Today, teaching a man to fish means something completely different than it used to—today, in the midst of an alarming decline in the world’s marine fish population and a burgeoning global population expected to reach 9 billion people by 2050, we have to examine and understand humans’ role in the health of our oceans and their inhabitants— past, present and future. We have to learn to fish better…more responsibly…more sustainably.

In a era when destructive fishing practices like bottom trawling and gillnetting regularly make headlines for destroying coral reefs, and killing dolphins, endangered sea turtles and other non-targeted marine animals; overfishing and pollution continue to diminish fish stocks; and illegal “pirate fishing” produces an estimated 25 percent of the fish consumed around the world, many experts believe the industry is far from “sustainable.”

With perilous dismissal, many people simply assume our vast oceans and the mysterious creatures beneath the surface will somehow prevail, in spite of our actions. Why should we care? For starters, oceans cover nearly three-quarters of the Earth, hold 97 percent of the planet’s water, produce 70 percent of our oxygen, and absorb carbon from the atmosphere—it’s the lifeblood of humankind. Coastal communities from the U.S. to China rely on the fishing industry for economic security and employment. Oceans are also a critical source of food and water for many people around the world—the World Wildlife Federation (WWF) reports that, today, approximately 950 million people around the world rely on fish as their primary source of protein, and over 200 million people consider it their principal livelihood…and that’s just for starters.

Yet today, according to Monterey Bay Aquarium, approximately 85 percent of the world’s fisheries are fully exploited, overexploited or completely collapsed.

Where did all the fish go?

While fishing has always had some kind of impact on the marine environment, the pressure caused by industrial-scale fishing was far more detrimental. Similar to the farming industry, fishing experienced rapid growth and change as the industry became commercialized. Small, artisan fishing companies watched as their industry…their livelihood…changed before their eyes.

In the 1950s, an international effort was launched to make protein-rich foods like fish more accessible to more people.

Armed with big loans, subsidies and political support, large commercial fleets from around the world combed the oceans,

8 greenliving | July 2012

fishing further into the ocean for longer periods of time, using advanced technology like fish-finding sonar, and techniques like long-lining, purse seining, and bottom trawling, which often damaged ocean habitats and scooped up massive amounts of untargeted and unwanted marine animals (or bycatch) along the way. Natural fish populations couldn’t keep up.

It wasn’t until 1976 that the Magnuson-Stevens Fisheries Conservation and Management Act (now known as the Magnuson-Stevens Act) forced foreign fishing fleets to remain 200 miles (versus 12 miles) from U.S. coastlines and established the U.S.’s basic fisheries management system. But the damage had been done and, by the 1990s, the devastating impact was evident.

In 1992, the collapse of Canadian cod stocks off the coast of Newfoundland delivered a devastating blow—and a muchneeded reality check—to the commercial fishing industry. Despite warnings from scientists and environmentalists, destructive fishing practices and overexploitation of the robust northern cod—which had faithfully yielded small-scale fishermen 250,000 tons every year for a century leading up to the 1950s—continued until the cod population was so low, the Canadian government had no choice but to close the fishery. A Greenpeace summary of the event says, “They refused to significantly reduce quotas, sighting the loss of jobs as too great a concern. The cost of their short-term outlook and refusal to acknowledge ecological limits was devastating.” No one thought it could happen…but it did, and 40,000 people lost their jobs.

The impacts of overfishing and habitat destruction aren’t only felt at the top of fishing industry’s “food chain.” When the fish aren’t biting, recreational and artisan fisherman are some of the first to know, and many are getting very involved in and passionate about implementing regulations that promote sustainable fishing practices.

Captain Charlie Koski of Island Queen Inland Charters in Chincoteague Island, Virginia, has been taking visitors on fishing trips and nature cruises around the island’s harbor since 2000. For a recreational fisherman whose small business relies on attracting customers with good fishing and beautiful views, sustaining the health of the ocean and fish populations is certainly a priority. “Today, I’m a conservationist,” Captain Charlie says, admitting that wasn’t always the case. He says this fishing season has been a tough one so far, pointing out the drastic difference in his catch between this year and last in his log book. “Something’s going on, and the fish aren’t here.”

Whether it’s the dredging going on for a nearby shoreline restoration project; the draggers that come in and muddy up the waters two weeks before the fishing season starts; weather

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Photography courtesy of Oceana

Feature

patterns, or overfishing going on further into the Atlantic “…only a person with a degree in marine biology could possibly answer these questions,” says the Captain. What he knows for certain is that fishing the waterways around Chincoteague is a certainly a different experience than when he visited as a child in the 1960s. He said in those days, after a day on the water, he’d sit around with his Dad talking about their catch—how great the flounder fishing had been. What’s changed?

Among the global changes that came with the industry’s commercialization, happening out at sea, far from Chincoteague’s quaint fishing village, some differences are in plain sight. “Draggers are a big impact here. More than anything else,” he says. Since flounder are sight-driven, muddy waters make it tough for them to find food. Today, not only have the number of flounder declined, it’s possible their food source has too. Captain Charlie says many of the flounder he’s catching now have empty stomachs, where they used to be full of the grass shrimp that covered the ocean floor.

Blaming it on the draggers, the dreaded northeast wind, or some other kind of human impact, would only be speculation, but Captain Charlie welcomes new fishing regulations in Virginia, to help fishing get back to the way he remembers it as a kid. “If you want your kids and grandkids to catch fish, you have to have regulations.”

What are we doing wrong?

“Overfishing,” as defined by the WWF is “the catching and killing of more fish than can naturally be replaced.” Simply put, we have too many boats chasing a dwindling number of fish.

Overfishing isn’t the only problem our marine ecosystems are facing, but it’s one of the biggest.

The WWF reports that the global fishing fleet is 2-3 times larger than what the oceans can sustainably support, and with food demand being the number one reason for overfishing, those facts point to one conclusion—the world’s current fishing methods are unsustainable. One 2006 study printed in Science magazine predicts that, unless drastic changes are made to improve the current situation, stocks of all currently fished food species will collapse by the year 2048. greenlivingaz.com

So why is it that, with all the technology and research at our fingertips today, a solution hasn’t been found?

“The international market for fish and fisheries is incredibly complex,” says Amanda Keledjian, a marine scientist with Oceana, the largest international organization focused solely on ocean conservation. Keledjian says issues range from habitat destruction and pollution, to dangerous fishing practices that destroy coral reefs and entangle non-targeted species. Currently, she believes, the world’s biggest metaphorical fish to fry on the path to sustainability is overfishing. “The most important thing is to not take out too much,” she advises, giving a comparison between fishing and a bank account. “If you only take out the interest you’re earning, the principal will keep earning more,” she says. But the fishing industry continues to write checks the ocean can’t cash—different countries follow different rules, not everyone follows the rules, there are disagreements over the rules themselves, and fish swim freely from country to country, unaware of any rules. That makes sustainable fishing a tough account to balance.

Without stronger laws and regulations, fisheries and coastal communities around the world will suffer a similar fate, yet it’s still happening. Why? The WWF cites several reasons why overfishing continues to threaten marine biodiversity.

• Poor fisheries management. While the United Nations and fisheries in many countries are now enforcing stricter rules and regulations, issues still exist in relation to adoption of regulations, enforcement of the rules (especially with activities that happen unbeknownst to regulators), and the effectiveness of the fishing limits being set.

• Massive bycatch. Bycatch is a huge, global problem, with shrimp trawlers, long-lines measuring up to 50 miles in length, and abandoned nets adrift at sea mercilessly scooping up and discarding an estimated 16 million tons of fish every year, as well as sharks, dolphins, whales, turtles, seabirds and other marine animals.

• Pirate fishers. Fishermen who ignore fishing laws, regulations and agreements are known as pirate fishers or poachers. Illegal, Unreported and Unregulated fishing (IUU) not only contributes to overfishing, it creates massive amounts of bycatch, hurts the economies of coastal communities that rely on fishing for food, impedes sustainable fisheries, and damages critical marine habitats by using destructive (and To download a Pocket Guide from the Monterey Bay Aquarium’s sometimes illegal) fishing techniques.

Seafood Watch® program, visit montereybayaquarium.org July 2012 | greenliving 9

Feature • Subsidies. Part of the reason commercial fisheries are able to catch too many fish is that they’re enabled by the government. Annual government subsidies valued at more than $10 billion (U.S. dollars)—typically given in the form of grants, loans or loan guarantees, and tax preferences—continue to keep too many boats on the water, and give commercial fleets large subsidies that allow them to fish longer, harder and further out to sea away than they would normally be allowed to do.

• Unfair Fisheries Partnership Agreements. In the 1970s, many countries adopted Exclusive Economic Zones (EEZ) that prevented foreign fishing fleets from fishing within 200 miles of their coasts. However, Fisheries Partnership Agreements between countries are still made—often between coastal developing countries who are driven by need into agreements that are ultimately criticized for threatening their very own food security, contributing to overfishing, and preventing the development of local fishing industries.

• Destructive fishing practices. When fishing gear or techniques are used the wrong way or in the wrong environment, they can cause irreparable harm to slowgrowing ocean habitats such as coral reefs, and kill a devastating quantity of non-targeted marine animals. Globally, bottom trawlers and dredgers are considered the most damaging fishing methods. They scrape the sea floor in search of shrimp, cod, flounder, rockfish, scallops and clams using heavy nets that destroy everything on the ocean floor and create massive amounts of bycatch.

• Senseless slaughter. And then there are the practices for which reason simply doesn’t apply. Shark finning, for example. It’s not accidental. It’s not incidental. It’s intentional, ruthless and heartless. An unknown number of our oceans’ top predators are caught, their fins are cut off, then they’re thrown back into the ocean, helpless, to die. Why? For soup—$100-a-bowl soup, which is a popular dish among the wealthy in places like Hong Kong. “This brutal practice, outlawed in U.S. waters, is not regulated on the high seas or in most nations’ territorial waters. Fins can command $200 a pound in Asian markets, whereas shark meat yields fishing fleets no more than 1 percent as much revenue per pound,” according to a recent article in ScienceNews. Alarming. Unbelievable. But as long as consumers will pay for it, change won’t come quickly.

Illegal whaling is another newsmaker, especially since Animal Planet’s successful “Whale Wars” television series shined a spotlight on illegal whaling, which continues to lead to the slaughter of thousands of whales for profit, despite the International Whaling Commission’s (IWC) 1986 moratorium on commercial whaling. As is the case with overfishing, whaling is big business in Japan, Iceland, and Norway—wrought with politics, money and crime—and enforcement is a challenge.

Conservation organizations like the Sea Shepherd Conservation Society, founded and led by Greenpeace co-founder Paul Watson, travel the high seas, using whatever methods necessary to enforce international conservation regulations and stop illegal whalers in the act.

The Japanese, according to Sea Shepherd, kill whales for big money, justifying their actions with the argument that people have always hunted for whales—that it’s their right. Sea Shepherd

10 greenliving | July 2012

couldn’t disagree more, based in part on a much deeper perspective about these hunted animals, as stated on its website. “Whales are highly social beings and they have a complex form of communication with each other which can only be defined as language. We simply do not understand what those large brains have evolved for, but indeed large brains they have, and large brains suggest that there is a reason and a use for this development.”

Sadly, in some cases human actions aren’t just a matter of ignorance, but of greed and deep-seated entitlement. But saving the oceans is a passion for many people around the world and, with rising disdain emerging for those who disrespect our beloved sea and its inhabitants, change is surely gonna come...

Teaching a man to fish…responsibly

According to Keledjian, re-teaching man to fish responsibly will include some important changes over the next decade or two, including improvements in fishing gear technology to reduce bycatch, better reporting systems, the promotion of renewable ocean energy, and eliminating the bad subsidies that facilitate overfishing.

She believes progress is being made, especially in U.S. fisheries management.

In a 2012 feature story about the state of the world’s fisheries, Eric Schwaab, The National Oceanic and Atmospheric Administration’s (NOAA) assistant administrator for fisheries, wrote, “We have come a long way since 1976 when our nation’s fisheries were being decimated by uncontrolled overfishing by foreign fleets.

Thirty-five years later, we now stand at a point in history when the U.S. model of fisheries management has evolved to become an international guidepost for sustainable fishery practices.” Schwaab is referring to the fact that 2012 marks the first year that annual catch limits (ACLs), which set limits on the number of fish (by species) that can be caught over the course of a year, will be enforced in the United States. ACLs are considered in the industry to be one of the strongest conservation measures of the Magnuson-Stevens Act, and the U.S. is the first country to impose ACLs for every species under its management. The Marine Fish Conservation Network is just one of many organizations that believe this accomplishment to be monumental, stating, “The result is a one-of-a-kind fisheries management system that has the potential to change the way the world fishes.”

The NOAA Fish Watch declares, “Seafood is sustainable when the population of that species of fish is managed in a way that provides for today’s needs without damaging the ability of the species to reproduce and be available for future generations.”

So if the progress made in U.S. fisheries can effectively “change the way the world fishes,” and create truly sustainable seafood, we’re on our way—but getting there will require fighting through some rough waters. The challenges of maintaining our marine ecosystems run deep, and finding solutions relies on the support of fishermen, conservation organizations, government, businesses and consumers around the world. Ultimately, if we learn to fish in a way that supports the world’s oceans, lakes and waterways, we’ll make a difference during our lifetime and for generations to come.

Aimee Welch is a freelance writer, marketing consultant, and former advertising executive. She writes advertising copy, magazine and web articles for 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.

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Health & Wellness

OMEGA-3s and your health

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

H

ippocrates, considered to be the father of medicine in Western civilization, advised people to let food be their medicine. This advice can easily be understood relative to fish oils and omega-3 fatty acids, which confer important health benefits related to the reduction of cardiovascular disease, cancer, diabetes and symptoms associated with hormonal imbalances.

• A dietary intake of omega-3 fatty acids are shown to lower blood pressure, prevent blood cells from clumping, and reduce the risk of primary cardiac arrest.

• Omega-3s are beneficial to maintaining healthy cholesterol levels, by elevating beneficial high-density lipoproteins (HDL), and lowering triglycerides.

• Omega-3 fatty acids have anti-inflammatory properties, and are useful in the management of inflammatory and autoimmune diseases such as rheumatoid arthritis, Crohn’s disease, ulcerative colitis, psoriasis, lupuserythematosus, multiple sclerosis and migraine headaches.

These potential health benefits are consistent with epidemiological evidence that shows the incidence of heart disease, various cancers, and menopausal symptoms are much lower among populations that consume diets rich in lignans and omega-3 fatty acids. Omega-3 from fish oil, which contains both EPA (eicosapentanoic acid) and DHA (docosahexanoic acid), is one of the most valuable single nutritional supplements available to us today; apparently able to reduce all major diseases (and mortality), from brain and immune dysfunction in infants and children, to all the major common degenerative diseases of aging—vascular and arthritic, immune and mental/cognitive—by 50 percent!

The World Health Organization classifies omega-3 fatty acids as “essential” to optimal health and life, and the American Heart Association recommends eating omega-3 rich foods at least twice a week. Wild-caught, cold-water fishes such as herring, cod, salmon, mackerel, sardines, anchovies, and albacore tuna have traditionally supplied dietary omega-3 fatty acids. Many older generations were brought up on a daily spoonful of cod liver oil (Scotts Emulsion), but that custom has fallen into abeyance.

Unfortunately, ocean pollution, diminishing populations of cold-water fish rich in omega-3s, and the advent of industrialized mass food production has affected the delicate polyunsaturated omega-3 fatty acids. Today, in refined supermarket foods, omega3s have either been destroyed, transformed to potentially toxic compounds, or deliberately removed to avoid spoilage and increase shelf life. Our current intake of omega-3 has decreased by 80 percent during the last 80 years.

We are eating more saturated fats and vegetable oils, which only contain omega-6 fatty acids. It is estimated that the historical, and recommended, 6:1 ratio of dietary omega-

12 greenliving | July 2012

6:omega-3 in the western diet has actually risen adversely to 20:1. While both fats are essential to good health, having an overabundance of omega-6s stimulates an inflammatory response, which is recognized as a major underlying factor in autoimmune conditions, heart disease, and premature aging.

We can’t create omega-3 in our body, it must come from the food we eat—our cellular structure requires it—omega-3 fats form the basic structure of our cell membranes. If this ingredient is depleted from our diets because we’ve been eating too many omega-6s and trans fats, then our entire system is overfed, undernourished, and toxic. As a result, cellular communications slow down, we become acidic, hormones hardly can do their job, and inflammation runs rampant.

Natural fish oil is by far the best source, but some people are sensitive or allergic, or simply don’t like the fish taste.

Fortunately, there are many other good omega-3 sources, including flaxseed, chia seed, various nuts like walnuts and butternuts, green leafy vegetables, sea vegetables, wild game, and free-range livestock animals grazing on green, grassy vegetation (rather than GMO corn and grain).

Removing harmful saturated and trans fats from your diet, consuming wild cold-water fish and/or supplementing with any of the omega-3 sources mentioned above, is part of my FIGHT for Your Health protocol, and one that I personally follow every day. The key is to both increase your omega-3s, and decrease intake of omega-6s.

For more information on Dr. Gordon’s FIGHT for Your Health program, or to acquire a copy of his book The Omega-3 Miracle, contact Longevity Plus at 1-800580-7587, or go to.longevityplus.com or gordonresearch.com.

SOURCES Gordon, G. and Joiner-Bey, H. The Omega-3 Miracle: The Icelandic Longevity Secret. Freedom Press, California 2004. Pg(s) 11-14; 23-26.

Chen L.Y., et al. “Effect of stable fish oil on arterial thrombogenesis, platelet aggregation, and superoxide dismutase activity.” J Cardiovasc Pharmacol, Mar 2000; 35(3):502-505.

Cen, X., & Wang, R. “Study on the dose-effect relationship of hypolipidemic effect of deep sea fish oil.”

Wei Sheng Yen Chiu, Sept 1997; 26(5):337-339.

Simopoulos A.P, MD, FACN. “Omega-3 fatty acids in inflammation and autoimmune diseases.”

J Am Coll Nutr, December 2002; 21(6): 495-505. jacn.org/content/21/6/495.full

For more information about my F.I.G.H.T. For Your Health Program, and about zeolite and ZeoGold, visit Gordon Research Institute at www.gordonresearch.com, and learn why there is nothing like the power of MHZ Zeolite for removing toxins from the body, both internally and externally.

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TAPPING the Energy of Food

BY DEEPAK CHOPRA, M.D.

A

ll of the world’s great wisdom traditions have looked upon

the miracle of nutrition as something sacred. Food is not a mere packet of fats, proteins, sugars, and vitamins—it is intelligence. It is an expression of the same universal energy that creates your body and mind, and animates everything that lives, moves, or breathes. In the healing system of Ayurveda, this vital energy is known as prana. You experience prana whenever you feel truly alive—whenever your mind is clear and alert, and your body is healthy and full of vitality.

Think Fresh Since prana is most vital in fresh foods, the first step in tapping into the energy of food is choosing the freshest ingredients you can find. For this reason, it’s important to eliminate or minimize the use of “FLUNK” foods,

since this is when your digestion is at its strongest.

• Leave one-third to one-quarter of your stomach empty to allow space for your body to digest the scrumptious nourishing meal.

Also, if you leave a little room in your stomach, you will feel more energetic and buoyant.

• Sit quietly for a few minutes after your meal. Focus your

attention on the sensations in your body, and then take a short walk.

• Most of all, enjoy your meals. Give yourself permission to savor your food. Turn off the TV, phone, and other distractions.

Simply slowing down and focusing on the appearance, aroma, and flavor of your food is extremely beneficial.

Morning Bliss Shake Eating a large breakfast contributes to lethargy and sleepiness. A light breakfast, on the other hand, helps you feel more alert and energetic throughout the day. This recipe for the Chopra Center’s Morning Bliss Shake makes a delicious, light breakfast that will revitalize every cell in

an acronym for frozen, leftover, unnatural, nuked (microwaved), and canned foods. The

your body.

Serves 1 Ingredients

fresher the food, the more life force is available. Frozen or canned string beans are not as rich in prana as beans picked fresh from the garden.

5 whole almonds, skin on, soaked overnight in ½ cup water 2 teaspoons organic raw honey or maple syrup 1 ounce soy protein powder, plain or vanilla 1 pinch cinnamon

Choose Joy Over Rigidity

1 cup low-fat vanilla soymilk

Although we can create a lot of drama around eating, it’s more helpful to let it be easy and joyful. Simply choose fresh and freshly prepared food whenever possible. If you can’t always find the ideal source of fresh food, don’t agonize over it. Keep in mind that how you eat is as important as what you eat. The attention that you bring to the act of preparing, eating, digesting, and assimilating a meal enlivens the intelligence of food in your physiology. If you prepare and eat a meal with joy and love, you will come away with a fuller heart and a more lively spirit. On the other hand, if you’re upset or wolfing down a sandwich on the run, your digestion will be disturbed.

1 medium banana, peeled and sliced 1 tablespoon aloe vera juice Preparation Drain the almonds and discard the water. Place almonds in a blender, add the other ingredients, and blend until smooth. Take as a morning protein supplement and digestive aid.

Recipe courtesy of the Chopra Center from The Chopra Center Cookbook.

Looking for more Ayurvedic recipes? Sign up for the Chopra Center’s free monthly newsletter, which offers a variety of tips, recipes, and other mind-body healing wisdom.chopra.com/newslettersignup

Conscious Eating: Body Intelligence Techniques Body Intelligence Techniques are practices for conscious eating that will help you extract the most nourishment from your food.

They rely on the natural wisdom of the body.

• Create a quiet, comfortable atmosphere for enjoying your

meals.

• Eat only when you’re hungry.

• Don’t eat when you are upset. Wait until you’ve calmed down.

• Avoid ice-cold food and beverages, which weaken the body’s digestive powers.

• Eat a light breakfast and dinner. Make lunch your main meal,

14 greenliving | July 2012

Spiritual Solutions: Answers to Life’s Greatest Challenges Through discussing what he calls “the true self,” where peace, clarity, and wisdom serve as guides in times of crisis, Dr. Chopra’s goal is for readers to find spirituality from self-awareness, which enables people to face adversity, transform obstacles into opportunities, and live a satisfied life.

“There is no greater power for success and personal growth than your own awareness.”

Deepak Chopra, M.D. is the co-founder of the Chopra Center for Wellbeing in Carlsbad, California. If you’d like to learn more about maximizing the power of your body’s inner intelligence, the Chopra Center’s Perfect Health is a 6- or 10-day mind-body wellness program that combines the best in modern Western medicine with the wisdom of Eastern healing traditions. For more information about the Chopra Center’s programs, retreat, and workshops, visit chopra.com or call (888)736-6895.

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July 2012 | greenliving 15

Health

BY JETAL PATEL, O.D.

A

ccording to the Centers for Disease Control and Prevention (CDC), skin cancer is the most common form of cancer in the United States, and about 65 to 90 percent of melanomas are caused by ultraviolet rays. We know the importance of protecting our skin from these harmful ultraviolet (UV) rays, but protecting our eyes and the sensitive skin around our eyes is equally important.

Ultraviolet rays are an invisible form of radiation emitted from the sun, tanning beds, welding machines, lasers, and sunlamps. The three types of UV rays are ultraviolet A (UVA), ultraviolet B (UVB), and ultraviolet C (UVC).

• UVA is the most common kind of radiation at the earth’s surface. UVA rays can pass through the cornea and reach the lens and retina inside the eye.

• Most UVB rays are absorbed by the ozone layer, so they are less common at the earth’s surface than UVA rays. UVB rays don’t reach as far into the skin as UVA rays, but they can still be damaging. UVB radiation stimulates the production of melanin (a skin pigment), causing the skin to darken, creating a suntan. But in higher doses, UVB rays cause sunburn that increases the risk of skin cancer. UVB rays also cause skin discolorations, wrinkles, and other signs of premature aging of the skin.

16 greenliving | July 2012

Careful with Your Eyes • UVC rays are very dangerous, but they are absorbed by the ozone layer and do not reach the earth’s surface.

Extended exposure to UV rays has been linked to eye conditions such as cataracts, macular degeneration, pingueculae, pterygium, and photokeratitis. Too much exposure to UV rays can also change skin elasticity, cause premature aging, and can lead to skin cancer. The most common malignant tumor of the eyelid is basal cell carcinoma. Solar keratosis is another condition directly related to excessive solar/UV radiation. First symptoms usually include a dry scaly lesion which can proceed to malignancy as a squamous cell carcinoma. For prevention, The American Optometric Association recommends the use of quality sunglasses and a wide brimmed hat when outdoors.

Shopping for shades Sunglasses are not just an accessory to our sense of style but, more importantly, a necessity to protect our eyes. When selecting a frame, look for wrap-around styles if you plan on being outdoors for extended periods of time. The lenses should block 99 to 100 percent of UV light. Polarized lenses are very beneficial around water or other reflective surfaces, as they can reduce glare and provide clearer vision. UV levels are greater when highly reflective surfaces are present, like snow and sand. In fact, UV exposure can nearly double when UV rays are reflected from the snow and are greater at higher Comment on this article at greenlivingaz.com

altitudes, making sunglasses crucial when skiing. It’s also important to protect your eyes even in the shade, as UV light can reflect off surrounding buildings.

Kids need eye protection too It is also important to protect children early on from harmful solar radiation, as they tend to spend more time playing outdoors, and the harmful effects tend to add up during an individual’s lifetime.

Polycarbonate lenses, which are impactresistant, are strongly recommended for children because they also protect their eyes from injuries.

Ultraviolet rays may be invisible, but the long-term effects of overexposure are very visible. In order to reduce your risks, remember to protect your skin with sunscreen and your eyes with quality sunglasses.

Dr. Patel is an optometrist at Southwest Eye Center and a member of the American Optometric Association and the Arizona Optometric Association. With several accomplished specialists in the areas of LASIK, cataracts, retina, glaucoma and cosmetics, Southwestern Eye Center is able to provide patients improved vision by using some of the most advanced and sophisticated techniques and technologies available today. There are 23 Southwestern Eye Center locations in Arizona and one in New Mexico. For more information, visit sweye.com

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July 2012 | greenliving 17

Nutrition

VEGETAR AN

IT’S PERSONAL

BY JEFF HECHT

A

18 greenliving | July 2012

Cast member Tesla Lobo from “Vegucated”

GET VEGUCATED

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f you are considering going vegetarian or looking for that special reason to transition, consider getting “Vegucated” – a feature-length documentary that follows three meat- and cheese-loving New Yorkers who agree to adopt a vegan diet for six weeks.

There’s Brian, the bacon-loving bachelor who eats out all the time; Ellen, the single mom who prefers comedy to cooking; and Tesla, the college student who avoids vegetables and bans beans. They have no idea that so much more than steak is at stake and that the fate of the world may fall on their plates. Lured with true tales of weight lost and health regained, they begin to uncover hidden sides of animal agriculture and soon start to wonder whether solutions offered in films like “Food, Inc.”, go far enough. Before long, they find themselves risking everything to expose an industry they supported just weeks before.

But can their conviction carry them when times get tough? What about on family vacations fraught with skeptical step-dads, carnivorous cousins, and breakfast buffets?

Part sociological experiment, part science class, and part adventure story, “Vegucated” showcases the rapid and at times comedic evolution of three people who share one journey and ultimately discover their own paths in creating a kinder, cleaner, greener world, one bite at a time.

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Photography courtesy of “Vegucated”

ccording to a recent study by the Vegetarian Research Group of Harris Interactive, over 7 million Americans consider themselves vegetarians, and over 1 million observe a vegan diet. If you’re considering becoming a vegetarian or vegan, now is a great time—there have never been more resources or options to help you adopt this lifestyle!

Improved health and nutrition, as well as economic, environmental, and social concerns, are all common factors in the decision to change dietary habits, but adopting a vegetarian or vegan diet often ties back to one overarching theme— personal responsibility.

According to Maya Nahra, RD, LD, a recognized Valley dietician and nutritionist, the decision to become a vegetarian is often based in one’s personal responsibility to one’s self, family, or the environment as a whole.

“Becoming a vegetarian starts with a mindset,” says Nahra. “Wanting to feel better, wanting to be more active, or wanting to live longer all create an ‘aha’ moment in which dietary lifestyle change becomes not only possible, but embraced.”

The health benefits of a vegetarian lifestyle are well documented. Vegetarians are at lower risk for cancers, diabetes, kidney disease, and other medical or health complications because their diets are rich in vitamins, antioxidants, minerals, carbohydrates, and fiber. Additionally, an overabundance of meat in our diets can clog arteries, provide too much protein, and stress our circulatory systems with cholesterol and saturated fats.

“Our bodies become accustomed and acclimated to what we put in them,” notes Nahra. “Even though we regularly put food in our bodies that we know can cause problems down the road, our perception, based on how we feel and our energy level, is that we’re doing right by our bodies, when we can clearly be doing better.”

The decision to become vegetarian or

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vegan is often event-triggered, such as a visit to a doctor or other change in our health status that causes us to look for lifestyle alternatives.

“People around the age of 35-45 years old often undergo changes, where they realize they cannot sustain and energize themselves as they did up to that point,” explains Nahra. “In addition to lifestyle changes regarding dietary habits, there is often an accompanying ‘redefinition of self’ which includes exercise, better sleep habits, and other changes to adjust a person to a ‘new normal’ state of wellness.”

Personal responsibility, however, is not just recognizing changes in our bodies and taking action, but understanding how we live and coexist on our planet, and how we as individuals can effect change on a local level to improve quality of life globally.

Making an individual choice to become vegetarian or vegan aligns with our sustainability initiatives as a society.

Under current practices, our planet’s fragile ecosystems and its ability to provide enough food for an ever-increasing population is unsustainable, but with more people adopting vegetarian diets, this trend is changing.

According to a study by the American Journal of Clinical Nutrition (AJCN), the field of Nutritional Ecology as a scientific discipline is a holistic concept that considers all links in the nutrition system, with the aim of sustainability. Nutritional Ecology deals with the local and global consequences of food production, processing, trade, and consumption, and according to AJCN’s research, vegetarian diets are well suited to protect the environment, reduce pollution, and minimize global climate changes.

20 greenliving | July 2012

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Maya Nahra agrees. “On a global level, the creation of foods for vegetarian diets uses less water, saves trees and animals, and reduces pesticides in our food supply and pollutants in our atmosphere,” notes Nahra. “Becoming a vegetarian or vegan is a very altruistic way for people show personal responsibility to the environment and make efforts towards long-term sustainability while accepting responsibility for their own health.”

Personal responsibility... is understanding how we live and coexist on our planet...

SOURCES Interview with Maya Nahra, RD, LD – myintentfullife.com statisticbrain.com/vegetarian-statistics Vegetarian-Nutrition.info

Jeff Hecht is a public relations consultant and freelance writer. jeffhechtpr.com and @JeffHechtAZ

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July 2012 | greenliving 21

Green Thumb

Indoor plants help people

BY MIKI JENNINGS

A

breathe easier

s the summer heat sinks in, more and more people are taking refuge indoors.

Instead of slumping into the habits of watching TV, more productive hobbyists are enhancing their homes by caring for indoor plants.

Keeping houseplants softens the overall look of your home, adds natural interest points, and gives you a way to connect with nature…without sweating the triple digits.

“It gives you something to do…keeps you busy,” says JoAnn Spencer, Master Gardener at University of Arizona’s extension campus.

Aside from a relaxing hobby, caring for houseplants can improve the oxygen in your living space. Some plants filter out more pollutants than others, but they’re all beneficial to some degree.

According to Jan Westenborg, owner of Green Things, a nursery in Tucson, it all comes down to picking a plant you like and finding a good fit for your home.

“Things that people really like are peace lilies, pothos, dieffenbachia…we have hundreds of varieties in here and they’re all great at giving off oxygen,” she continues.

more high-maintenance, require pruning and grow at a rapid rate. Check with your nursery to plan for pot size.

In terms of sunlight, each plant has different needs. The jade plant, for example, can survive in light shade or full sunlight (as long as it’s not overexposed). Ficus plants are more finicky, but grow well in a consistent environment with medium to bright light and a steady room temperature.

While tending to your plant, remember to remove any dust off the leaves to allow for maximum oxygen flow.

If you don’t consider yourself a “green thumb,” don’t worry, there are many low-maintenance houseplants with minimal upkeep.

“I particularly like the ZZ (zamioculcas zamiifolia) plant,” Bohardt says, “it tolerates a wide range of lighting inside…You pretty much ignore it and it survives. I’ve got one in my house I only water every two to three weeks.”

Indoor plants will freshen your air and brighten the space. Visit a local nursery or look to the University of Arizona Cooperative Extension campus for more information on gardening and indoor plants.extension.arizona.edu/maricopa.

Plant care 101

22 greenliving | July 2012

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Supermarkets sometimes sell inexpensive houseplants, but they don’t always come packed in the highest-quality soil—it’s better to transplant into another pot with higher-quality soil, then fertilize once the plants are settled, which could be up to a month.

“The most important thing is getting the right fertilizer [for your plant type] and following the directions,” Westenborg said.

In theory, the rest is simple. At the root of it, all plants require a good balance of the same basic things sunlight, water and good soil. But even with the most agreeable plants, it’s important to figure out what each plant needs to thrive. Figuring out the right amount of water can be challenging for new planters. When it comes to watering indoor plants, less can be more.

“Just watch the soil moisture,” Cara Bohardt, an employee at Harlow Gardens in Tucson, said. “You don’t want a plant to be sopping wet, and you don’t want a plant to be bone-dry. It’s okay to let a plant dry out a little bit, but keeping a plant sopping wet is how a lot of people kill their indoor plants.”

While watering and nutrients are the focus, some plants are

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Green Thumb

Great indoor plants for purifying the air Philodendron Palm Varieties (such as Bamboo) English Ivy Ficus Spider Plant Gerber Daisy Snake Plant

Varieties of Dracaena Chrysanthemum Peace Lilly Pothos Dieffenbachia Azalea

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an authorized dealer of the Lyric. Utilizing their many years of combined business experience, they formed MWS to introduce these great products by Lyric for all to enjoy. They are excited to present this exciting new PTV to people of all ages, whether they plan to use it for fun, transportation or mobility.

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As seen through the eyes of the Southern Arizona Solar Standards Board and Solar Partnership manager at Pima Association of Governments.

D

riving through neighborhoods and past commercial sites in the last year, I have seen a growing number of solar power applications sprouting up in southern Arizona. In retrospect, I realize our Southern Arizona Regional Partnership and Southern Arizona Solar Standards Board have initiated or been associated with many great solar projects. It has been an exhilarating and inspirational privilege to be part of this effort to promote the use of solar power.

With the onset of electric vehicles, the endless opportunities to use solar are evident with companies in Arizona looking into installing solar parking shade structures that power company vehicles with solar through the electric vehicle charging infrastructure, an innovative idea whose time has come. We see the big players, Arizona Public Service, SRP, and Tucson Electric Power, listening to the solar communities and responding with the understanding that solar is here to stay. When we all work together great things happen, and happening they are.

The Scottsdale Unified School District is in the process of installing 5.5 megawatts of new solar capacity that it will own, a move made possible in part by a renewable energy incentive program offered through APS. Tucson Electric Power assisted with revamping the Tucson Children’s Museum to use solar power. As such, nonprofits are seeing a benefit to working with utilities to be more cost effective and lead by example. Arizona has seen progress with efforts such as the Solar One Stop, housed within Pima County, which gives the latest in solar information to consumers and professionals in the solar industry.

Pima Association of Governments and Tucson Electric Power, in partnership, worked to develop the Southern Arizona Solar Standards Board (SASSB). The first of its kind in the nation, a group of solar installers and a permitting specialist from the City of Tucson began an effort to ensure solar installers adhere to a set of “best practices” in our community. Having a vested interest in our community is important, and ensuring that solar has a long and healthy life in southern Arizona was one of the first issues the Standards Board addressed.

Working with installers who want to pursue excellence, we developed a core list of “best practices” for installers to follow. In order to become an accredited installer, the company must have at least one NABCEP certified employee in southern Arizona; must ensure the business has been operational for two years and have at least 10 utility verified system installs; must agree to an inspection by a group of peers and must allow an independent inspector to visit one install.

The inspector writes a report citing what was done well and where the installer can improve. Approved installers also must adhere to “ethical” sales practices to conduct work only within the scope of their license.

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We see the big players, Arizona Public Service, SRP, and Tucson Electric Power, listening to the solar communities and responding with the understanding that solar is here to stay. When we all work together great things happen, and happening they are.

Finally, companies that are in good standing with the Registrar of Contractors and have a solar specific license are eligible to receive accreditation through the Southern Arizona Solar Standards Board.

In turn, we promote these installers to the public as installers adhering to “best practices.” We also work to ensure that companies who fall short, yet really want to be considered for SASSB, are able to grow their business in the best possible way to become members. Putting them on a short list of “in progress” companies, we work with them to bring them up to speed on what is necessary to be accredited members.

SASSB provides educational seminars and opportunities to promote their business through the SASSB website, and comfort knowing their business is promoted as one that operates to the best possible standards.

All in all, the greater Tucson area is a great place for development, installation and promotion of solar to keep Arizona in the spotlight in this growth industry. Working

together is the key - city to city, business to business – to making a difference in Arizona. More solar panels on rooftops and in other commercial installations are helping to power our lights, our water, our vehicles, and even our backpacks and cell phones.

I encourage you to learn more about the solar industry and its benefits to our great state and find out where solar might have a place in your life.

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BY JONATHAN REID

W

E-Grade

hen environmental activist and actor Ed Begley Jr. was asked by some friends if they could conduct an energy audit of his home, he was certain it was already green clean to the extreme.

“I was confident that they wouldn’t find anything and told them, ‘Have at it,’” he said.

Since purchasing his home in 1988, Begley had been modifying it to be as environmentally friendly as possible, by installing energy panels, rainwater harvesting systems and sustainable materials; after the audit, he was certainly surprised by the grade he was given.

“After they were done, they presented me with a C+ rating on my home! C+ for Ed Begley!” he said.

Moral of the story: Even green-thumb Ed Begley Jr. found holes in his environmentalism by having an energy audit.

Qualifying energy audit companies It is important to have detailed knowledge and solid references for any contractor you hire. Follow these tips when researching energy auditors:

Research contractors before hiring – start with the Better Business Bureau (bbb.org) and the Arizona Registrar of Contractors list of qualified contractors.

Does the contractor have a license for the work you need done?

Does this contractor have an office address?

Does this contractor belong to any trade association?

Don’t do business with “cash- only” businesses.

Ask to see estimates and examples of previous work.

Saving energy today The Arizona heat claims many air conditioners every year because people don’t inspect their systems before summer. Here are some tips to ensure you don’t end up sweating your utility bill.

1. Replace air filter. A dirty air filter slows down airflow and causes your system to work harder, wasting energy, and can lead to more expensive maintenance.

2. Remove dust from vent covers to ensure airflow is distributed evenly throughout your home.

3. Examine ducts for leaks.

Leaky heating ducts increase energy bills and can contribute to unhealthy indoor air quality.

4. Turning up the temperature even 5 degrees when the home is not occupied is an effective way to save money.

5. Schedule an annual system check-up.

In Arizona especially, it is important to know the energy flow of your home. Following the above tips could even make your home the envy of environmentalist Ed Begley Jr.’s soon-to-be-green-clean-to-theextreme home!

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July 2012 | greenliving 29

Why have an energy audit?

According to Elena Chrimat, a Phoenix energy auditor and owner of Ideal Energy, the evaluation inspects building and energy leakage, comfort issues such as dust and humidity, temperature differentials between rooms, insulation, appliances, windows and shading. If the homeowner decides to implement the auditor’s recommendations after the audit, they could qualify to receive utility rebates.

Although there are D.I.Y. methods for conducting a home energy audit, Chrimat says a professional inspection is more beneficial. “We have diagnostic tools to figure out exactly why certain rooms are not cooling down as much as a homeowner would like,” she said. “Overall, it is important to have the evaluation done by a professional who knows what they are doing when it comes to the energy efficiency and comfort of a home. Another benefit to employing a professional is that the homeowner gains access to the rebates from the utility company.”

Currently, APS offers customers a rebate of $250 per air conditioning duct system, $250 for insulation, $250 for air sealing and $1 per square foot (capped at $250) for shaded screens, according to Chrimat. SRP has similar prices, however offers $175 per duct system and 80 cents per square foot for shaded screens (capped at $250).

Every Ideal Energy customer also receives 10 CFL light bulbs, a low-flow showerhead, and three faucet aerators from APS and/or SRP that can be installed during the audit for free.

A typical audit averages $99 for an evaluation and can take

2-3 hours to complete. Although $99 may seem like a lot of money to have people inspect your home for energy flow, Begley can assure you that wasted energy is bad for both your home and your wallet.

“After this audit, I cut my electric bill in half!” Begley said.

“They found holes in walls! And leaks! And one space that had been leaking air for years that a $10 piece of insulation could fix!

I couldn’t believe it… a simple fix!”

According to Chrimat, when Ideal Energy evaluates a home, they begin by installing a calibrated blower door to the front door to measure leakage. While the blower door is running, they hook a duct blaster to the duct system to find the amount of leakage in the ductwork. Once complete, they move to the attic to examine the amount, type, and most importantly, the way the insulation was installed.

“Many homeowners think that simply blowing additional insulation in their attic will solve their problems, but this is far from the truth,” Chrimat said. “Improperly installed insulation does not do a home any good. It is important to have a professional look at this because for insulation to work at its full R-value it must be in continuous contact with another surface at all times.”

SOURCES Contributions by Donley Service Center (qualifying energy audit companies) and Goettl Air Conditioning Inc. (energy savings). For more information, visit donleyservice.com and goettl.com.

“Vampire Power” greenlivingaz.com

Energy Audits ARE Affordable David Byrnes is the founder of Green Integrated Design (Green ID), a sustainable consulting firm in Phoenix providing turnkey energy analysis and retrofits for homeowners and businesses. David is a LEED Accredited Professional, Building Analyst Certified through Building Performance Institute (BPI) and Residential Energy Services Network (RESNET), Occupational Health & Safety Administration (OSHA) Hazardous Waste Operations and Emergency Response (HAZWOPER) certified, and received his Master of Science from the University of Arizona in Chemical and Environmental Engineering. Green ID has been involved in numerous green building projects including the GreenBuild Legacy Project, and David was a team member during the conceptualization and design of the Green Room Gallery at the Arizona Science Center.

Energy audits have been shown to produce a 35 percent reduction in your energy bills, as well as address comfort issues in your home such as correcting air flow and improve indoor air/environmental quality.

GreenID performs comprehensive energy audits that include an evaluation of your energy and water usage, home construction and lifestyle.

For more information on GreenID, visit www.greenintegrateddesign.com or call 602-684-0462.

You may also email David at: dbyrnes@greenintegrateddesign.com.

30 greenliving | July 2012

Thanks to federally funded energy savings incentives, energy audits have become affordable to both property owners and renters. For example, APS and SRP customers pay a flat rate of $99 for a home energy audit, and programs such as Energize Phoenix provide energy saving rebates along the Phoenix light rail corridor. GreenID is knowledgeable about all of the various rebates offered to help make your home or building more energy-efficient and comfortable.

David is an active member of the community, an active committee member with the U.S. Green Building Council, Phoenix, Arizona chapter, a proud member of Local First Arizona, and serves as a volunteer for Central Arizona Habitat for Humanity.

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Feature

F

irst, let’s get some facts straight. If you have a child that is 10 years old or younger, then by the time your child becomes a mature adult, there will be an additional two billion people on this planet. That means another population the size of China and India combined will populate our world. This isn’t a point of debate or argument, but merely a fact stated by population experts.

So what about water, food and other basic resources needed for survival? Unless we have a spontaneous explosion of natural resources, that increased population will have to compete for the existing natural resources, in whatever diminished capacity remains at that time.

Our choice seems clear—do nothing, or be proactive in implementing strategies and practices that can reuse source materials and divert waste from being discarded.

One of the best strategies we can employ is the adaptive reuse of buildings that are going unused or can be remodeled.

Cities such as Phoenix are discovering the economic and environmental benefits that come with the rehabilitation and renovation of existing buildings. It is a trend that, in order to succeed in its objective to reduce new source construction materials, requires the assistance of governments and businesses alike. Following are success stories of municipalities that have embraced the philosophy by reusing what we have rather than just removing more from our precious store of source materials.

Ambience

Repurposed

BY WILLIAM JANHONEN, Leed ap nahb-cgp & JONATHAN REID

Photo courtesy of Katie Brashear, complex Director of Public Relations

WESTIN PHOENIX DOWNTOWN

glass of wine is an experience— ambience is as important as the vintage you choose. Postino Wine Café understands this concept.

In the vein of Postino’s first location— which was converted from an old…guess… post office—and using the existing structure of a building that has housed more than five restaurants since 1998, architecture and design firm Shepley Bulfinch designed Postino East to be both environmentally friendly and aesthetically pleasing.

“The walls were modified with large garage doors to allow the space to flow from the interior to the exterior, which brings in a cool breeze 9 months out of the year, and natural light to reduce electrical loads,” said Ryan Grabe, project manager with Shepley Bulfinch. “Postino Wine Café is focused around giving new life to existing buildings, which in return activates surroundings.”

According to Grabe, the firm also stripped the walls’ paint to reveal natural gray concrete block and exposed the concrete floors and wood trusses.

Photo courtesy of Cornelia Stumpf, CSCP Consult LLC., Public Relations, Marketing & Creative Services

A

Postino East features large garage doors to allow natural airflow throughout the building’s interior and a patio that overlooks Gilbert’s historic water tower.

POSTINO EAST

A

lthough floors 11-18 of the Freeport-McMoRan Center were originally designed to be office space, after the building’s completion it became apparent the 30,000 square feet would make a great home for downtown Phoenix’s first business-class fourstar hotel.

Two years later: meet the Westin Phoenix Downtown. Adapted to be environmentally friendly by SmithGroupJJR, Gensler, and the Westin interior design team, all guest rooms feature energy-saving watt-stoppers and plumbing fixtures that meet low-flow specifications. Also, the hotel’s restaurant, Province, grows herbs onsite, has cork-top dining tables and a moss wall, and promotes a “farm-to-table” food concept.

Westin also created a sustainability team to continually find new ways to reduce the hotel’s carbon footprint.

At the four-star Westin Phoenix Downtown all plumbing fixtures meet low-flow specifications and all guest rooms have energy saving watt stoppers for lighting.

32 greenliving | July 2012

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Photo courtesy of Jason Garcia

Feature

W

CRESCENT BALLROOM

ho knew when the F.L. Hart Garage was built in 1917 that its ordinary red brick walls and vaulted ceilings would be the backdrop of Phoenix’s premier music venue and lounge almost a century later?

Opened in 2011 by Charlie Levy of Stateside Presents, the Crescent Ballroom is a music venue, bar and lounge that features not only Phoenix’s best music but also its best chefs—Chris Bianco of Pizzeria Bianco and Doug Robson of Gallo Blanco.

Originally owned by auto-related companies, the building was purchased by the Arizona Awning Company in 1945 to be its headquarters.

LOFTS AT FILMORE B

Photo courtesy of the Urban Connection

uilt in 1929, the Moeller Building in downtown Phoenix was a resort destination repurposed into 18 hip, twostory lofts in 2001.

Featuring high ceilings, original red brick, and visible HVAC ducting, the Lofts is within walking distance of ASU Downtown and restaurants such as Cibo and Breadfruit.

ADELANTE HEALTH CENTER

A

greenlivingaz.com

Photo courtesy of Dustin Revella

n innovative repurpose for an innovative healthcare provider. Winner of the 2012 Red Awards Best Redevelopment Project, Cawley Architects and Adelante Healthcare utilized the shell of a vacant retail building to create a new healthcare center.

“It was not only an award-winner from a development point of view, but also an innovative approach to healthcare because they [Adelante Healthcare] use a concierge- type approach,” said Sherman Cawley of Cawley Architects.

The adaptation consisted of combining two buildings and then creating modules for healthcare providers of various specialties. The remodeled building utilizes energy-efficient equipment.

July 2012 | greenliving 33

Architecture

Green Quartet E

veryone in a quartet plays his or her part; the result, with a quality score, is successful music. In this spirit, four construction pros discuss their parts in the sustainable building process.

Photography by Michael T. Masengarb– Architekton

Architekton—the future is on the drawing board Sustainable structures begin with good designs. Architects and designers are using tools and techniques to create energyconscious buildings for their clients, for the community, and the Earth.

Accordingly, Tempe-based Architekton has been thinking green since John Kane, FAIA, LEED AP, co-founded the firm in 1989. Much of their award-winning work has been in the public sector. The LEED Platinum certification-pending Tempe Transportation Center is a mixed-use three-story building, delivered in December 2008 in collaboration with Otak. The downtown building, a stop for the Valley’s light rail, local bus, and Arizona’s first bike station, includes a green xeriscaped roof and Tempe’s first greywater system.

The city’s focal point, Tempe Center for the Arts, was also a collaborative design, with Barton Myers Associates Inc. Completed in September 2007, this transformation of a landfill into a lakeside park masterpiece is based on the ancient Anasazi’s Chaco Canyon Pueblo Bonita Great House and features triple-glazed windows to protect against both summer heat and runway-approach noise.

On the private side, The Lakes Residence was completed in June 2005 and incorporates a variety of green strategies, including a pre-engineered light-gauge recycled steel joist roof; passive evaporative cooling from the adjacent lake and pool as well as landscaping transpiration; and extensive daylighting.

“‘Green’ is embedded in our practices,” Kane said. “Many of the big early decisions that do not affect the project costs are becoming second nature to designers and even owners. The next level of work will be getting building codes and practices to align with more sustainable opportunities.”

Arizona pure custom—building responsibly Formed in 2007 by Brendon Sarracino and Scott Holt, Arizona Pure Custom builds a number of sustainable strategies into its homes.

For one, the company uses local companies such as custom

34 greenliving | July 2012

cabinet shops, door shops, and shops that buy stone from local sites.

“We believe true sustainability must always take into account where the products are coming from and how they are getting to the end user, our clients,” says Sarracino, who grew up in the construction and customhomebuilding industries.

In addition, for remodels, Arizona Pure Custom re-uses as much material as possible and acquires recycled products. Any products that the homeowners do not want are donated to charitable organizations such as Habitat for Humanity to be used again – and not sent to a landfill.

“Too much lumber and re-usable materials are thrown away on jobsites every day,” he says. “The construction industry is very behind in its approach to recycling.”

In general, the company buys sustainable products. “These typically cost more up front but will save homeowners money in the long run, due to the fact that they last longer and require less maintenance and upkeep,” he says. “It will also save them in replacement costs as well, such as installing high-efficient, high-SEER multiple-speed HVAC equipment.”

Sarracino adds, “Our purpose and passion is to build beautiful luxury custom home and relationships that last a lifetime with our clients. Our homes not only reflect the dreams and desires of our clients, but they are environmentally responsible at the same time.”

Phoenician pools — cool sustainable pools For more than 20 years, Mike Ferraro, owner of Scottsdale’s Phoenician Pools, has been creating custom installations for homeowners and quality builders in the Scottsdale and Paradise Valley areas.

His pools include components such as high-efficiency pumps, solar arrays, and pool covers.

Pentair IntelliFlo® and IntelliPro® pumps can reduce energy use up to 90 percent – as much as $1,500 in utility costs annually – says Jonathan Allison, Arizona sales manager for Pentair.

He recommends solar energy systems to heat pools. “It makes sense to use solar to heat pools and spas because, once the system is paid for, there are almost no operating costs,” explains Michael Chung, sales director, sales trainer and solar installer for Phoenix-based Heliocol West, operating as Green Energy Solar, a company which Ferraro often works with.

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Photography by High Res Media LLC

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July 2012 | greenliving 35

Chung adds that solar arrays are available in a variety of colors to match homes and use the owners’ existing pool filter, exempting most installations from additional costs and taxes.

Pool covers not only provide safety, especially for children, they save energy as well, says Alan Stiles, principal of Tempe-based Arizona Pool Covers LLC, the exclusive Cover Pools distributor for Arizona. “Saving heat [by acting as a solar collector], chemicals, cleaning and extending equipment life, these covers quickly pay for themselves,” he explains, noting a savings of up to 70 percent on operating costs.

Roofstar—green to the rooftops Your roofing decision – commercial or residential – can be a green one.

Gilbert roofing contractor Jeff Knudson says that one way to contribute to sustainability is to make roofing decisions as few times as possible. And, the best choice, if your budget allows, is metal. Quality metal roofing can require an average investment of $6.50 per square foot – about double that of

36 greenliving | July 2012

traditional roofing. Metal construction products contribute to the sustainable design movement, explains Knudson, and they are energy-efficient and recyclable.

Depending on the gauge and quality of fasteners and manufacturing process, metal roofs last twice the life span of a traditional asphalt roof. Some copper roofs can offer up to a 100-year projected life.

“When we tear down most roofs, the old shingles and sheathing go right to the landfill,” he says. In contrast, when metal roofs must be replaced, they are 100 percent recyclable – saving iron, ore, coal and limestone, used in the production of steel.

So, too, ENERGY STARapproved metal roof systems have greater reflectivity than traditional systems: This makes for cooler structures that use less electricity for air conditioning, reducing pollutants and demand on the grid.

These roofs can easily be fitted with solar arrays for onsite energy production. “In Phoenix, a popular type of metal roofing for residential applications is the embossed stone-coated steel products manufactured by Decra, Gerard or Metro,” Knudson says.

David M. Brown is a Valley-based writer specializing in, among several areas, luxury and sustainable homes (www.azwriter.com).

greenlivingaz.com

Photography by David Brown

Photography provided by Heliocol

Architecture

Feature

AZMuggin’ Craft Beers across the state Green Living took their mug around the state, and to some states nearby, to ask these brewers “what sustainable practices are you using in your facility and to brew beer?” The answers were enlightening, and the beers were amazing. If you are a lover of craft beer, take a day trip to some of the Arizona brewers’ tasting rooms and experience some local flavor.

SunUp Brewing

Borderlands Brewing Company

Instead of bottling and canning, SunUp Brewing sells growlers (halfgallon glass jugs) of beer to cut down on resource consumption. Customers can bring their SunUp growlers back to the brewery for refills, rather than ordering a bottle. Because of this practice, they ship fewer products, reducing their gasoline use and carbon footprint. When possible, they try to use locally-made and -grown products.

“As a desert brewery, we are particularly committed to decreasing our water use,” says Myles Stone, coowner of Borderlands Brewing Company.

Instead of wasting water, they built a cooling system out of PVC pipe and nonfunctioning water heaters that recycles water to cool their equipment. “We now save over 1,000 gallons of water weekly,” says Stone.

TASTING ROOM HOURS: Sunday-Thursday: 11 a.m. - 11 p.m.

Friday-Saturday: 11 a.m. - midnight

TAPROOM Wednesdays and Fridays: 4 p.m. - 7 p.m.

Saturday: noon - 4 p.m.

SunUp’s beer is available at their brewery/restaurant.

Borderlands beer can be found at various establishments in Tucson, such as Monkey Burger (downtown location), Dry River Company, the Loft Cinema, and the Little Woody in Phoenix.

322 E. Camelback Road Phoenix, AZ 85012 (602) 279-8909 sunupbrewing.com

SanTan Brewing Company

SanTan Brewing puts emphasis on canning their beer. They feel it helps preserve the flavors of the beer while providing an energy-efficient and recyclable method of transportation.

SanTan also utilizes a reusable grain which, after use, is picked up by local farmers and reused for feed.

TASTING ROOM HOURS: Sunday: 10:00 a.m.-1:00 a.m.

Monday – Thursday, Sunday: 11:00 a.m.1:00 a.m.

Friday – Saturday: 11:00 a.m. – 2:00 a.m.

SanTan beer is available throughout the state of Arizona.

8 S. San Marcos Place, Chandler, AZ 85225 (480) 917-8700 santanbrewing.com

119 E. Toole Ave., Tucson, AZ 85701 (520) 261-8773 borderlandsbrewing.com

Dragoon Brewing Co.

Dragoon Brewing Co. is all about reusing materials. Their spent grain (the bulk of their waste) gets donated to farmers to use for animal feed and compost material. The water used for wort cooling is reused, reducing water and fossil fuel consumption. Their beer is packaged in reusable containers, with kegs being sold to bars and restaurants and growlers to individual customers.

TASTING ROOM HOURS: Thursday: 4 p.m. - 8 p.m.

Friday: 3 p.m. - 8 p.m.

Saturday: 2 p.m. - 8 p.m.

Dragoon’s beer can be found throughout Tucson at restaurants such as 1702, B-Line, Buddy’s Grill, Cartel, La Cocina, Noble Hops, Time Market, and Wilko.

New Belgium Brewing

From its inception, New Belgium Brewing has sought to minimize resource consumption, maximize energy efficiency and recycle at every opportunity. New Belgium is leading in renewable energy; in 1999, New Belgium was the country’s first brewery to convert to wind energy.

In 2009 they installed photovoltaic solar panels at their Colorado facility. During production, they reclaim the water and have an onsite process water treatment plant.

TASTING ROOM HOURS: Tuesday-Saturday: 10 a.m. – 6 p.m.

Find New Belguim products at the “Libation Locator“ on their website.

500 Linden Fort Collins, CO 80524 (970) 221-0524 newbelgium.com

Snake River Brewing

Recently, Snake River Brewing switched to using aluminum cans instead of bottles. The cans come from nearby Worland, Wyoming, and are significantly lighter than glass bottles (requiring less fossil fuel to transport). They also send their spent grain to Mead Ranch, a local farm. To encourage more bicycling customers, the brewery has the largest bike rack in Teton County.

TASTING ROOM HOURS: Monday-Friday: 11:30 a.m. - 1:30 a.m.

Self-guided tours are available along with daily afternoon brewery tours at 3 p.m. Group Tours can be scheduled in advance.

Snake River beer is available throughout Wyoming, Idaho, and southwest Montana.

265 S. Millward, Jackson, WY 83001 (307) 739-2337 snakeriverbrewing.com

1859 W. Grant Rd #111, Tucson, AZ 85745 (520) 329-3606 dragoonbrewing.com

38 greenliving | July 2012

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Ziva

Again

BY TISHIN DONKERSLEY, M.A.

I

f you are unable to get away to the ocean this month, consider enjoying a little glimpse of the ocean right here in Arizona. Sea Life Arizona in Tempe houses a 26,000-square-foot interactive aquarium showcasing some of the most delightful sea creatures for all to observe. With more than 30 display tanks, and 5,000 sea creatures from 12 different habitat zones, Sea Life Arizona gives desert dwellers an impressive sampling of marine life right in their own backyard.

One particular animal to look for is Ziva, the green sea preventing extinction,” said Marydele Donnelly, director of turtle. Ziva was rescued off the coast of Florida in May 2010, international policy at the Sea Turtle Conservancy. after severe injuries from a boat strike. She was brought

The Endangered Species Act requires the NMFS to ensure to Georgia Sea Turtle Center, an internationally acclaimed that fishing acts do not jeopardize endangered species like the sea rehabilitation, educational and research facility dedicated to turtle; however, there is a long way to go to effectively implement the conservation of coastal wildlife, where she was cared for and enforce these policies. In the meantime, there are things we and saved. Due to extensive injuries to her shell (carapace) can all do to help the sea turtle population. and skull, Ziva requires specialized weights to swim and dive correctly. Ziva will never be •Recycle your plastics and aluminum able to return to the wild but will cans so they don’t make their way to the live comfortably among the familiar Facts about sea turtles: ocean. sharks, rays, and tropical fish of her • Sea turtles can hold their breath for •Do not throw any trash into the ocean. first home, at Sea Life Arizona—a up to 5 hours.

•Do not release balloons near the ocean, place where she is safer, perhaps, • Green sea turtles get their name as they fall back into the ocean and than her wild counterparts. from the green-colored fat under turtles may attempt to eat them.

According to an article from their shell.

•Do not dump hazardous chemicals down Eco Watch, “Sea turtles in the Gulf • Sea turtles face threats from the drain, as the water may return to the of Mexico are still reeling from pollution, entanglement in marine ocean via local waterways. the impacts of last year’s oil spill, debris, fishing nets, and boat strikes.

•If you see a sea turtle nest, do not use and they simply can’t withstand • Green sea turtles nest 3-4 times a artificial lighting to see it the chronic threat of drowning in year, yielding about 100 eggs. or make contact – let it be. shrimp nets,” said Jaclyn Lopez, an •Support organizations that help protect attorney for Center of Biological our sea life and oceans.

Diversity. “Data shows that record number of sea turtles have perished in the Gulf of Mexico, Take some time to visit Ziva and her ocean friends at Sea Life yet the fisheries service has not taken protective measures to Arizona, and learn more about protecting sea turtles from prevent sea turtles from dying,” she continues. extinction, and sustaining our oceans for generations to come.

The National Marine Fisheries Service (NMFS) has not done enough to protect against the increasing strandings and mortality rates of sea turtles as a result of the fishing RESOURCES industry. In early 2011, the NMFS temporarily improved Sea Life Arizona: visitsealife.com enforcement along the Gulf coastline but has yet to make ecowatch.org seaturtles.org significant strides in measures to reduce damage to the defenders.org population. conserveturtles.org

“Reducing sea turtle deaths from fisheries is key to georgiaseaturtlecenter.org

40 greenliving | July 2012

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Photography courtesy of Sea Life AZ

Swims

Chef Profile

Chef Deborah Schneider

BY TISHIN DONKERSLEY, M.A.

“Food is the living embodiment of a family culture within a culture.” ~ Chef Deborah Schneider

I

n the kitchen of a San Diego restaurant, line cooks, primarily of Mexican descent, talked through their shifts about their pueblos, culture, families, and home-cooked meals. It was here that Deborah Schneider, a classically French-trained chef from Le Cordon Bleu, began to fall in love with the Mexican culture. Each time one of her cooks would prepare a dish from their particular region, Chef Deborah became even more intrigued and inspired.

Already a history enthusiast, Chef Deborah took this inspiration and began to study traditions, cuisines, and ingredients found throughout the regions of Mexico. Now an accomplished chef and author of five cookbooks, Chef Deborah is using her rich experience to slowly, but decisively, shift the mindset about Mexican food meaning beans, rice and an entrée all mashed together on a plate (what she refers to as “sludge”) to a more fish-centered, healthy, and fresh cuisine reminiscent of that found along the Baja coast and throughout regions of Mexico.

Chef Deborah was really able to spread her wings with this type of cuisine when she became the first female executive chef at Hilton Hotels and headed up the Jsix Restaurant & Lounge at the Kimpton Hotel in San Diego. Her goal was to create a “San Diegan” experience and a menu that had a “border influence,” focusing on raw fish preparation and fresh ingredients.

During this time she wrote her first book ¡Baja! Cooking on the Edge which was named one of “The Best of the Best” of 2006

by Food & Wine magazine. This book caught the attention of Rich Howland and Matt Baumayr, who conceptualized SOL Mexican Cocina restaurant while they were hanging out at their favorite taco stand and surf location K54 in Baja, Mexico. Now Chef Deborah’s partners at SOL, Matt and Rich had called her up soon after returning from their trip, a connection was made, and “the rest is history,” said Deborah. “They just got it.” In July 2009 they opened their first restaurant in Newport, CA, and expanded in 2012 to Scottsdale, AZ, at the Scottsdale Quarter.

During the development of the menu for SOL, Chef Deborah traveled throughout Mexico on a fan tour hosted by Chef Patricia Quintana, who Deborah refers to as the “Julia Child of Mexican cuisine.” She returned with a new understanding and zest for Southwest cuisine, which is reflected in the dishes at SOL. Through the flavors you’ll experience a celebration of traditional Baja cuisine that is ocean-inspired, and a modern Mexican interpretation with a focus on fresh ingredients, grilled meats and seafood. At SOL, guacamole and salsas are made daily, often with locally-grown ingredients. From drinks to main courses, freshness is guaranteed. “The only thing at SOL that is pre-made is the mayonnaise and soy sauce, everything else is from scratch.

We don’t want to compromise our health and environment,” Chef Deborah said. greenlivingaz.com

With a fish-centered menu on the table, the question about the use of sustainable fish inevitably came up. Without missing a beat, Chef Deborah revealed her inner passion and advocacy of this practice. “I grew up with fishermen. My great grandfather was a fisherman from the 1840s. I also grew up in Canada around the Great Lakes—lakes that are now poisoned from industrial pollution. Our lakes are being invaded and there are so many dead fish zones.

Also, our oceans are being overfished and the fishing methods aren’t regulated enough. At SOL I will use Marine Stewardship Council (MSC) certified fish, or local fishermen.” Chef Deborah makes a point to know the source of the fish, who caught it, and what fishing practices are being utilized. There are some fish she won’t serve—swordfish, tuna (except albacore), Chilean sea bass or Mahi Mahi—fish that are primarily caught by longline fishing fleets which, in unregulated international waters, are known to produce immense amounts of bycatch, including endangered turtles, seabirds, and sharks. She also encourages people to choose sustainable fish within their region and to refer to seafoodwatch.org for a list prior to patronizing a restaurant.

Chef Deborah’s insistence on using only fresh ingredients at SOL also stems from her passion for kids’ health, and her great resolve to encourage parents to remove processed foods and high-fructose corn syrup from their diets. She encourages parents to watch “Sugar: The Bitter Truth” by Dr. Robert H. Lustig, professor of Clinical Pediatrics in the Division of Endocrinology, and Director of the Weight Assessment for Teen and Child Health (WATCH) Program at the University of California at San Francisco (UCSF).

SOL Mexican Cocina Newport Beach 251 E. Pacific Coast Highway 949-675-9800

solcocina.com Scottsdale, AZ 15323 N. Scottsdale Road 480-245-6708 Chef Deborah’s latest book, The Mexican Slow Cooker, will hit shelves July 31. The book can be pre-ordered at Amazon.com and, once available, can be purchased at stores everywhere, including Barnes & Noble and Williams-Sonoma, and at SOL Mexican Cocina in Scottsdale and Newport Beach.

July 2012 | greenliving 41

Cool Outrageous 3 [ Super chips 1 [ Ask First!

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These towels from Affina™ are OekoTex® Standard 100 certified and made with low-impact, fiber-reactive dyes.

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With the Bamboo Bottle, you can take your cold (or hot) beverage on the go and be sustainable. The sleeve is made from bamboo, a renewable resource; the plastic is BPA-free, eliminating chemicals leaking into your liquid; and the glass insert is dishwashersafe! Stay cool this summer! Bamboobottleco.com

6 [ Surf’s up for your laptop Find your surfer within and cover your laptop with these sleeves upcycled from old wetsuits. Each sleeve is made in the USA and definitely worth a “Hang Ten.” Buygreen.com

Send us your cool and outrageous finds to submissions@greenlivingaz.com

42 greenliving | July 2012

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He’s Green She’s Green

She is: Jennifer Burkhart He is: John Burkhart

Summer is here and it’s time for some refreshing drinks to get you through the heat. This month our green couple have weekend plans to sit on the porch swing, watch the world go by, and sip on some lemonade. Find out which one will be the brand of choice during the hot months.

Columbia Gorge Lemonade with Agave

Sweet Leaf Original Lemonade

Santa Cruz Peach Lemonade

He said My mouth puckered after my first sip of this one. The agave nectar tries to mellow it, but straight from the bottle this lemonade is far too tart. I suggest to put it in a glass with a little water and some ice cubes and it’s perfect.

She said Ba-zinga! Ka-pow! Wowee! Tart doesn’t even begin to describe this lemonade. It had a refreshing taste, but the flavor of the agave sweetener and face-contorting tartness might leave you yearning for lots of good ol’ sugar.

He gave it:

She gave it:

He said This is what happens when tea makers make lemonade. A 16 oz. jar of sweet watery liquid with a slight lemon hint. Should be renamed “sweet lemon tea,” in my opinion.

She said Mmm! This one tasted more like a classic lemonade. However, it was missing that lemony “ka-pow!” so it was very mild, but still sweet. It’s still great for a sizzling summer day.

He gave it:

She gave it:

He said A-ma-zing! Throw out your raspberries and strawberries, ‘cause peach is by far the best flavor to add to lemonade. Call me crazy, but every time I took a sip of this, I envisioned myself wearing all white, and sitting on a porch in Georgia on a hot summer day. Best lemonade I’ve ever had.

She said Loved it! This was a little slice of peach and lemon heaven. All I need is a lounge chair, a sparkling pool, and a bigger glass.

She gave it:

He gave it:

Lakewood Pomegranate Lemonade

He said Lakewood was the best lemonade when it came to healthy and wholesome ingredients. It’s made from a blend of organic juices, but they got a little too hippy when they added rose hips and grape seed to the mix. A good lemonade, but a little too earthy for my taste.

She said Now I know there aren’t any chemicals in this beverage, but unfortunately that is what it smelled and tasted like. I wish I could like this one because at 60% juice, it has more than of all of the others; however, the strange flavor reminded me of the icky powdered lemonade.

She gave it:

He gave it::

365 Mango Lemonade

He said I liked 360’s mango and lemon flavor, but it was more of a juice or a nectar. Far too heavy to call itself a lemonade.

He gave it:

She said Hmm, well, this one was interesting. At first taste, it was tangy and lemony. But then it all goes awry and leaves an aftertaste of, dare I say it, cheese. Yes, cheese. But it’s probably mango. Last I checked, those were two very, very different foods.

She gave it:

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July 2012 | greenliving 43

Grilled Artichokes with Roasted Garlic Sauce Ingredients 4 large artichokes 3 lemons, halved 1 bay leaf 1 tablespoon whole black peppercorns 4 tablespoons whole sweet cream butter 2 ounces extra virgin olive oil 6 cloves garlic 1/2 cup sour cream 1 tablespoon Dijon mustard 1 tablespoon lemon juice 2 ounces kosher salt Preparation In a small sauce pot, simmer the garlic with the olive oil and butter over low to medium heat until garlic turns golden brown and tender. Reserve the oil for grilling the artichokes. Trim the top 1/4 portion of the artichoke with a serrated knife and use kitchen shears to snip off the remaining spines left on the tip of the leaves.

Fill a large pot with water and add the bay leaf, peppercorns, salt, lemons [squeeze the juice into the pot, and toss in the lemon halves as well] and bring to a boil. Add the artichokes and boil for about 30 minutes or until tender in the center of the hearts. Remove from the water and cut into half, season with salt and pepper, and coat the artichokes with the leftover oil from the garlic.

Place artichokes open side down on a hot grill and grill to give a nice char. In a food processor, puree the garlic. Then add the sour cream, Dijon, lemon juice, and season to taste with salt and pepper. Serve the artichokes just off the grill and the roasted garlic sauce on the side for dipping.

Signature Recipe courtesy of NoRTH at Kierland Commons

Grilled Summer Veggies

Ingredients 1 eggplant 2 zucchini 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 1 orange bell pepper 2 corn on the cob 1 cauliflower 1 mango

Marinade 1/2 cup olive oil 2 lemons, juiced 1/4 teaspoon crushed red pepper 1/2 teaspoon black pepper 1 teaspoon oregano A pinch of salt (optional)

Preparation In a large bowl, mix all of the marinade ingredients together and set aside.

Wash all of the vegetables (rinse twice). Cut eggplant lengthwise into ½-inch slices.

Trim the ends of the zucchini and slice lengthwise into Âź-inch slices.

Cut all of the bell peppers in half lengthwise and remove the seeds.

Remove husk from corn and cut in half. Remove the leaves and core from the cauliflower and cut in 1-inch slabs. Cut mango down the middle around the seed and remove while keeping peel on. Score the mango so marinade can get into the pulp. Place all of the vegetables into the bowl of marinade; gently mix together and leave for 1 hour.

After vegetables marinade for 1 hour, prep your grill at high heat for at least 10 minutes and then set at medium heat. Place all vegetables on the grill and turn each piece as it browns (approximately 10 minutes on each side). As each piece is done, put it on a platter.

This recipe is a perfect side dish for steak, fish or chicken. It is also a great main dish for vegetarians or vegans.

Recipe courtesy of Chef Titina Pacheco

44 greenliving | July 2012

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Coconut Rice Pudding Serves 14 Ingredients 3 cups arborio rice 1 vanilla bean, split and scraped 8 cups water 1 ½ teaspoon kosher salt 2 cups sugar 5, 14 oz. cans of coconut milk

Preparation Toast the rice for 2 minutes in a hot sauce pan. Stir constantly. Add the vanilla bean. Add the water and simmer over low heat. Stir occasionally and reduce to ž.

Add 3 cans coconut milk, stir constantly. Add the salt and sugar

and continue to cook and stir over low-heat to reduce coconut milk until absorbed. Turn off the heat and add one more can of coconut milk. Allow time to cool, then use the last can to stir in a little more coconut milk to make it creamy (not soupy).

Recipe courtesy of Devin Walsh Owner/Executive Chef of Calistro Bistro calistrobistro.com

Habanero Hot Sauce Without Vinegar Honey Mustard Habanero Olive Oil Citrus Habanero Salt Order Now! Bottles or Cases

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July 2012 | greenliving 45

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July 2012 | greenliving 47

Green Personality

JoanBaron

Environmental Artist and Urban Landscaper

BY MIKI JENNINGS

N

ot all artists have a strong connection with nature, but Joan Baron’s closeness with the earth helps her make art that brings people together.

Scottsdale artist Baron makes an effort to observe the earth and develop a deeper relationship with it. Passionate about land and bringing people together, Baron uses urban landscaping and gardening projects to reunite communities and add a bit more flavor to her surroundings.

Baron has extensive experience creating art using renewed sense of purpose to protect the earth.” repurposed materials and adding innovative use to spaces—

With improvement on the community level, Baron says, from reclaimed wooden timber benches and mosaic stepping the benefits carry over into other areas, such as our children’s stones to repurposed steel gates and doors, her creative education. expressions come in many forms.

“One could say that gardening is an instrument of social

Her garden is one of her favorite pieces of work. change,” she said. “Many school curriculums now include “Gardening is an art form,” says Baron, who also takes the community gardens in their campus programs.” initiative to make gardening a social event to build a sense

Establishing these values, especially in schools, helps to of community. She sees community involvement in art and tackle long-standing health concerns, such as children’s dietary gardening as a way to improve the environment as people needs. work toward a common goal.

“Across the U.S., we are redesigning school meals

“This merging of art and gardening completes a cycle,” to provide ‘from farm to schools’ programs,” Baron said. she continues.

“Because of the obesity epidemic, we are

“I love that gardens can taking our local food scene more seriously. bring people together,” Baron We must continue to We are developing a heightened awareness said. “We naturally learn about reinvent our city – make it of pesticide-free vegetables and herbs, and each other’s cultures through the more walkable and bikegrass-fed beef and free-range chicken as real food we eat. We gain a deeper friendly. When we do, we choices.” understanding of the science all benefit, because we are Baron is also a big proponent of sharing the behind the plants as we become burning less petroleum, more sensitive to the growing gaining less toxicity, leaving a fruits of her labor, as many have done for her. seasons and what it means to smaller carbon footprint, and “There are so many varieties of vegetables we can grow in Arizona, and through seed eat locally and maintain better gaining a renewed sense of saving, the possibilities are endless,” she said. health in the process.” purpose to protect the earth.

“A dear friend shared her arugula and dill

In Scottsdale, Baron is seeds from Kuwait that produced magically developing the Food in the Alley large leaves. Another gifted me with rose geranium starters and initiative, which will convert undesired areas, like alleys, into hollyhock seeds. I, in turn, bag their seeds when the flower food-growing spaces. has dried out, and share with others.”

“Growing food in the alley is serving several purposes.

Her community’s climate affords her many gardening It provides a catalyst for neighbors to meet while stimulating opportunities, and she appreciates the ability to plant such a social interaction. It demonstrates and encourages self-reliance wide range of produce and keep her pantry interesting. Some while beautifying the neighborhood. This, in turn, contributes of her classic favorites are Swiss chard, broccoli, dandelion to reinventing the alleys into safe, crime-free zones while greens and carrots. She also plants cucumbers, tomatoes, introducing the concept of green spaces. My long-term vision artichokes, watermelon and several varieties of lettuce. Her for my alley is to continue planting and inviting neighbors to fruit trees include plum, peach, apple, fig and citrus. participate.”

“In terms of what I look forward to planting, it’s truly

But her work with Food in the Alley is just beginning. endless,” Baron said.

Baron has many plans for her hometown.

Like her art, her gardening is dynamic, with a unique

“We must continue to reinvent our city—make it outcome each year. “Each growing season brings different more walkable and bike-friendly. When we do, we all results, constantly evolving and reinventing itself,” she said. benefit, because we are burning less petroleum, gaining less toxicity, leaving a smaller carbon footprint, and gaining a

“

”

48 greenliving | July 2012

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