GLAZ Mar 2013

March 2013

Your conscious life

M A G A Z I N E

Eco Fashion & Beauty ALSO INSIDE:

Raw Food for Fido Improve Your Posture Food Sensitivities 101 Cool Gadgets | Party Recipes Green Living magazine is printed by a SFI certified printer.

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departments

March 2013

Live Green 6 8 10 12 14 16 22

Eco-Fashion Eating for Health and Longevity Spring Beauty Sedentary Work

6

Food Sensitivities 101 Raw Food Diet for Your Pets Citrus Planting Season

28 Work Green 23 28

Photo by Mark Boisclair

Green Cloud Computing

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ON THE cOvEr March 2013

Your conscious life

M A G A Z I N E

Photograph courtesy of Aaron Blackburn aaronblackburn.com

Eco Fashion & Beauty ALSO INSIDE:

Raw Food for Fido Improve Your Posture Food Sensitivities 101 Cool Gadgets | Party Recipes Green Living magazine is printed by a SFI certified printer.

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March 2013

Publisher’s Note

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

Green Living Magazine is an eco-conscious lifestyle magazine that is centered around your daily life and the way you express yourself as you Live, Work, and Play Green. We offer the latest in products, fashion, wellness, and home while encouraging you to make a difference in our environment. Green Living Magazine is designed to empower you with new ideas and inspirations using natures resources to lead you to a more sustainable lifestyle.

Our mission is to educate our readers through a positive lens about green solutions and options for our daily lives and our ability to decrease our environmental impact.

I want to thank all of advertisers, partnerships and readers for their support. Please support these businesses as they support our mission and make Green Living possible.

Embrace life, community and sustainability,

I

am very excited for our March issue. Spring is the time of renewal, new growth and fresh starts. It is time to get outside, enjoy nature and appreciate the many precious moments that fly by us in an instant.

For more than three years our EIC, Tishin Donkersley, M.A., has worked hard to develop vibrant content for our readers. I express gratitude to Tishin for her creative vision that she has brought to Green Living Magazine. She has left a large footprint within the community. I will miss her and wish her great success on her new ventures.

Dorie Morales Publisher

In this edition we feature eco-fashion and beauty, food sensitivities, raw food for your pets, growing citrus, green home products, cloud computing, traveling vixens and Give Back Day.

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M a g a z i n e Your conscious life

YOUR Green CONNECTION

As a Certified EcoBroker, Jan works to assist clients with energy-efficient features; understanding ways to save energy, live a healthier lifestyle, and save money.

Volunteering with the US Green Building Council, AZ Chapter, Residential Green Building Committee has been fulfilling and rewarding since 2009.

Projects completed during 2012 include: Greening the Arizona Regional MLS (again), The Value of Green panel discussions and EEBA Conference panel discussion.

Jan Green REALTOR® EcoBroker Certified

RE/MAX Excalibur Realty Cell: 602-620-2699 Fax: 480-355-3480 jan@gotgreen.info

It’s been rewarding being involved in these efforts. Raising the bar for appraisals in Maricopa County is an ongoing process! These projects benefit anyone interested in gaining more value for their home with green features.

Let me show you your new home!

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M a g a z i n e

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Your consciousOF lifeOPERATIONS DIRECTOR

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Haley Paul Rejuvena Health and Aesthetics Michael J. Robb, DC, BA, AAS Terri Schlichenmeyer

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March 2013 | greenliving

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eco

FASHION

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INSPIRATIONAL BRACELETS

ORGANIC LINE PYLO’S SUMMER COLLECTION

These bracelets from HorseFeathers are made from recycled metal scraps and hand-dyed silk.

The colorful accessories come in a variety of colors with options for inspirational messages or unique designs woven in. horsefeathersgifts.com

The PYLO Summer Collection is reinventing the making of traditional denim by using 90 percent less water than it normally takes to create beautiful jeans. Their organic technique called “Earth Wash” significantly reduces the chemicals used to distress the fabric. The result is gorgeous denim and ever so soft against the skin. pylo.com

CORAZON TAGUA EARRINGS These cute earrings are small laser-cut Tagua hearts that hang from silver findings.

Approximately half an inch squared in size and made in red or black, these Tagua earrings are ethically handmade in Colombia using eco-friendly dyes. fb.com/muichic

COURTNEY CLUTCH This clutch is the perfect mixture of casual and fancy for an evening out. The purchase of this clutch, made of handwoven pandanus in Indonesia, will aid Indonesian communities by providing an ethical workplace environment and living wages to support their families. Pair it with these upcycled vintage shades and 1930s vintage earrings.

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ECO GLITTER WALLET Global Goods Market’s Glitter Wallet is a perfect purchase for those ladies who need a little sparkle in their lives. These wallets are made of recycled candy wrappers and potato chip bags. With every wallet purchase, the company provides a set of schoolbooks to a disadvantaged child in Cambodia. globalgoodspartners.org

LOVE BIRDS CLUTCH Create a diverse look with his colorful clutch made from hand embroidered hupil which is traditional Guatemalan clothing. Pair it with this necklace and earrings, both made from upcycled telephone wires. This look will get you ready for the bright colors of Spring.

Hearts.com

26 greenliving | March 2013 2013

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fashion FASHION

Designer

Rinchen Sherpa and her

Eco J’adore Handbags

Rinchen Sherpa, designer of Eco J’adore, is changing what some people think about eco-friendly fashion products by taking organic burlap coffee sacks from local roasters and turning them into fun, trendy handbags. Her latest collection is set to launch later in 2013.

HOW DID YOU GET STARTED WITH YOUR LINE OF HANDBAGS? Let me start off by saying that I am addicted to handbags. I own about 25 to 30 different handbags. I have always looked to purchase sustainable & eco-friendly handbags that are creative, versatile and functional. So I finally decided, why not try making it myself? And that’s how it all started.

WHAT INSPIRES YOUR DESIGN? I get inspiration from nature, from people on the streets, as well as from fashion trends. Eco J’adore is universal. I make products for men and women of all age groups. It’s for anyone who loves being unique and trendy without causing much harm to Mother Nature.

WHAT ARE YOUR FAVORITE MATERIALS TO USE FOR YOUR HANDBAGS AND WHY? For my first collection, my primary material was burlap. I used organic burlap coffee sacks from our local coffee roaster that would usually be discarded. Instead of throwing them away, I thought, ‘Why not try making something fun and creative and give it a second life?’ Besides burlap, I also use raw canvas, cotton, and other fabrics for the lining that are usually donated or bought from second-hand stores.

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WHERE HAS ECO J’ADORE BEEN SHOWCASED? Eco J’adore’s handbag line has been seen in Denver at Cherry Creek Fashion Night Out, and the Front Range College Fashion Show–and has also been featured on a variety of blogs and magazines such as Denver Dress Up, First Class Fashionista, Sublime magazine, DenVhere magazine, etc.

WHAT IS NEXT FOR ECO J’ADORE? I am working on my new collection, which will be more versatile and sophisticated, yet very chic and eco-friendly. Eco J’adore is also planning to expand its product categories to homemade soaps, hand-painted greeting cards, and more.

WHERE CAN I BUY THE BAGS? I am in the process of working with local consignment boutiques that will be carrying some of my products. To purchase Eco J’adore handbags, visit their Facebook page (Eco-Jadore) or email Rinchen at ecojadore@yahoo.com.

March 2013 | greenliving

73

HEALTH & WELLNESS

EATING FOR HEALTH AND LONGEvITY

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

I

’m sure you have heard the old saying “you are what you eat,” an expression that was popularized back in the 1930s, after the book of the same name authored by pioneering health food and weight loss physician, Dr. Victor Lindlar. But while it is true that our bodies are built and nourished by the foods we eat, fat does not make us fat, nor does sugar make us sweet! In fact, healthy fats are necessary for maintaining healthy skin, brain function, and promoting proper eyesight, while sugar is a toxin that destroys the body’s immune function, especially when consumed in excess.

THE TrUTH ABOUT SUGAr What about the sugar in fruit? Traditionally, natural sugars in the form of fruit or honey were considered a treat and primarily enjoyed during harvest times. We also ate more whole grains and simple, unrefined carbohydrates rich in fiber, vitamins and minerals. Today, “man-made” refined sugars are added to just about every food product on the grocery shelf–mostly listed on the ingredients panel as high fructose corn syrup, anhydrous dextrose, lactose, maltose, sucrose and others. Refined carbohydrates like white sandwich bread, hot dog and hamburger buns, English muffins, bagels, pizza crust, white crackers, and most cereals, are converted to sugar once you eat them, and these are the culprits adding to our toxic burden and chronic diseases.

Did you know that 80–90 percent of cancers are caused by environmental factors, and of these, 30–40 percent are directly linked to your diet? Cancer loves sugar, and cannot live without it–which is why it is no longer considered primarily a genetic disease, but a metabolic one. Removing refined carbohydrates and sugars from your diet will hinder cancer from developing, prevent the chronic inflammation underlying heart disease, and help you lose weight! I recommend everyone read Dr. Mark Hyman’s latest book The Blood Sugar Solution, to gain a comprehensive knowledge of how diet, blood sugar levels, inflammation, toxicity, and metabolism are all linked to the epidemic occurrence of obesity, type 2 diabetes, hypertension, heart disease, and cancers seen today.

for you, healthier for our environment, and they support our local economy.

I recommend eating a diet rich in colorful fruits and vegetables–consumed raw or lightly steamed–in order to retain the vital nutrients and enzymes needed for digestion.

Gluten sensitivities, “leaky gut” syndrome, and GERD (reflux disease) are all unavoidable with the genetically modified soy and corn in everyone’s diet, providing a pesticide effect in our intestines, altering our flora, and damaging our immune systems. It’s one reason I also believe it is critical to adopt a daily detoxification regimen to rid our bodies of the various environmental pollutants and toxins we regularly ingest.

Even when seeking out organic alternatives, I insist that we all still need to supplement our diets with quality vitamins and supplements. vITAL vITAmINS & mUST-HAvE mINErALS My Beyond Chelation Improved (BC-I) formula, with vitamin K2 and resveratrol, provides the highest quality multi-vitamin/mineral blend, with other natural, essential ingredients to feed the heart, help rid the body of heavy metals, and help control chronic inflammation, which is the major cause of heart attacks and strokes. I also suggest taking a probiotic supplement with acidophilus such as KyoDophilus 9®, which is so important when dealing with the constant exposure to genetically modified foods that disturb normal bowel flora.

My power drink, containing Bio En’R-G’y C™, Longevity Maca™, Best of Organic Greens™, Beyond Fiber™, and ZeoGold™ is an excellent way to provide your body with an abundant amount of critical nutrients your body needs for free radical protection, increased energy levels, enhanced digestion and immune function. Beyond Fiber and ZeoGold are especially beneficial in helping to detoxify the gastrointestinal tract and support the growth of the probiotic flora.

For more information about my FIGHT For Your Health Program, recommended supplements, or detoxification protocols, please visit the Gordon Research Institute website at www.gordonresearch.com.

SOURCES AVAILABLE ONLINE PHOTO BY: LIZ WEST AT MUFFET1.DEVIANTART.COM

HELpFUL TIpS FOr A HEALTHY DIET Adopting a healthy diet for life is a fundamental part of my FIGHT For Your Health Program. Seek out non-GMO, organically grown, locally harvested foods. They are healthier

28 greenliving | March 2013 2013

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SPRING INTO MARCH WITHOUT

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Allergy is inflammation. You can suppress the allergy symptoms with an anti-histamine (Zyrtec®, Benadryl, etc) but you don’t suppress the inflammation.

Inflammation leads to high stress response, high blood pressure, irritability all over the body, including the intestinal (GI) tract.

High stress response (high cortisol) leads to weight gain and high blood sugar. High blood sugar leads to high need for insulin, and a state of pre-diabetes known as metabolic syndrome – high blood pressure, high cholesterol, high blood sugar, high insulin levels.

Prolonged high blood sugar and high insulin leads to eventual insulin resistance and development of diagnosable diabetes. This is the stage at which most diabetes is found – a very late stage in the process. Diabetics – type I or type II – have a far higher incidence of cancer than the general population.

So considering allergy – what is so bad about taking a pill? Nothing, if you don’t mind having a higher risk of developing cancer later in life. Everything, if you prefer to stay healthy.

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These toning and tanning products work together to bring out your best beach body. The SOS Circulation Serum uses natural ingredients such as Japanese green tea, Paraguay tea, kola nut, cocoa and sea salt to reduce cellulite and fluid retention.

Sun Kiss is an eco-certified botanical self-tanner derived from sugar beet, which adds a natural glow to your skin. It includes ingredients such as watermelon seed, macadamia, aloe vera, olive oils and lavender. ($41-47) elementalherbologyus.com

2 Sea Buckthorn Body Lotion

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This body lotion from Wedela is formulated with vitamin-rich oil from organic sea buckthorn, mallow extract and shea butter. These ingredients work to protect your skin from moisture loss and stimulate your skin’s natural regenerative processes. ($16.50) usa.weleda.com

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3 Yon-Ka Paris

This skin care line is formulated with botanicals and marine extracts, as well as solar energy-charged essential oils and biotechnologies. The line is available for both spa professionals and consumers and includes Lotion Yon-Ka, Emulsion Pure, Phyto-contour, Fruitelia, Alpha Complex and Stimulastine Jour & Stimulastine Nuit. ($41-110) yonkausa.com

5

4 Rose Skin Care

Treat yourself with this organic skin care line from John Masters Organics. The line is formulated with pure organic rose flower oil, which soothes and hydrates dry skin and leaves behind a heavenly scent. The line includes a rose foaming face wash, a rose and aloe hydrating toning mist, a green tea and rose hydrating face serum and a rose and apricot antioxidant day crème ($20-28). johnmasters.com

6

5 Own Products

This natural skin care collection is formulated from CLA, a derivative of the safflower plant. This ingredient fights the causes of dry, sagging and dull skin and promotes firmer and fuller-looking skin. The line includes a refining night cream, a rejuvenating cleanser, a lifting eye cream, a protecting day lotion SPF 30 and a firming silk concentrate ($11.99-24.99). ownproducts.com

210 greenliving greenliving| |March March2013 2013

6 Amala Organic Skin Care

This natural, organic skin care line is formulated with whole plant extracts and is free of petrochemicals, parabens and sulfates. The line includes products aimed at hydrating, rejuvenating, purifying, soothing and detoxifying your skin. ($30 - $248) amalabeauty.com

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March 2013 | greenliving

11

health wellness OFFIcE&HEALTH

THE NEGATIvE EFFEcTS OF

PROLONGED SITTING

BY DR. MICHAEL J. ROBB, DC, BA, AAS

A lifetime of poor posture can start a progression of symptoms in the average adult often starting with:

T

he modern-day workplace is taxing on our health. Sitting at the workplace—at a computer, workstation, or in meetings—for 6 to 8 hours every day is a common finding. Both factory blue-collar workers and white-collar executives are at risk of developing serious health problems from sitting too long. One study reveals health effects associated with prolonged sitting, and produced some surprising results.

Study leader Dr Emma Wilmot, from the Diabetes Research Group at the University of Leicester, said, “The average adult spends 50 percent to 70 percent of their time sitting, so the findings of this study have farreaching implications. By simply limiting the time that we spend sitting, we may be able to reduce our risk of diabetes, heart disease and death.”

Other studies have focused on the science of joint biomechanics. The body is mechanical, and sitting too long can cause mechanical trauma to the feet, ankles, knees, pelvis, back and neck. Sitting in a flexed position or hunched over a desk glaring at the computer can cause micro-trauma to our mechanical bodies. Placing the body in flexion causes the bones in our spine to shift backward where they contact, compress or pinch nerves that exit the spine and distribute all over the body. In fact, some of these nerves control organ function and studies have shown that compressed nerves result in diseased organs.

Prolonged periods of sitting or environmental factors or bad habits can increase the potential for poor posture. Many things about our lifestyle today have contributed to an increase in posture-related problems:

FATIGUE: Your muscles have to work hard just to hold you up if you have poor posture, depleting you of extra energy.

DAmAGE TO mUScLES IN THE NEck, BAck, ArmS AND LEGS: More than 80 percent of neck and back problems are the result of tight, achy muscles brought on by years of bad posture.

JOINT STIFFNESS AND pAIN: One is at risk for “wear and tear” arthritis, or what is termed degenerative osteoarthritis—because of poor posture and limited mobility increasing the likelihood of this condition in later years.

A study published in the March 26, 2012, issue of the Archives of Internal Medicine found a clear “association” between the act of sitting and “all-cause mortality.” Bottom line—sitting for more than eleven hours a day results in a 40 percent higher chance of dying from any cause at all (the average person sits more than 8 hours per day, and many office workers sit as much as 15 hours per day).

Think about all the sitting in your typical day; you sit at breakfast, work, in the car, to watch TV or search the internet. Just 60 to 90 minutes of inactivity (like sitting) is enough to shut down the enzymes responsible for producing HDL, the “good” cholesterol, and for regulating blood sugar. Chronic inactivity is now thought to contribute to our diabetes epidemic, and sitting puts your metabolism to sleep.

Even if your job doesn’t allow for routine hourly breaks, there are things to do at your desk to break up a day of inactivity and get moving.

Stand up, dance about, wiggle around, take a few steps back and forth, or march in place. It may not sound like much, but an Australian study found that these types of mini-breaks, just one minute long throughout the day, can actually make a difference. These simple movements can help lower blood sugar, triglycerides, cholesterol and waist size. Another option is to sit on an exercise ball instead of a desk chair—it helps strengthen the core, improves balance and flexibility, and you’ll burn a few extra calories as it requires more energy than sitting in a chair. So remember—don’t sit if you can stand, don’t stand if you can walk.

• We are a society that watches more television than any previous generation.

• We are an electronic society, with more and more people working at sedentary desk jobs or sitting in front of computer terminals.

• The growing number of cars on our roads is resulting in more accidents and injuries.

• We drive in cars with poorly designed seats.

212 greenliving greenliving | | March March2013 2013

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Dr. Michael J. Robb, DC, BA, AAS, is a chiropractic physician with more than 10 years of experience practicing in the metro-Phoenix area. Formerly working in the field of Nuclear Engineering, he returned to school to study human biomechanics. Today, Dr. Robb applies his experience in engineering with bio-mechanics to help improve both the body and mind. For more information about Dr. Robb and his practice, visit thefix24.com.

Illustration by Laura Rollins

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March 2013 | greenliving

13

health & WELLNESS HEALTH wellness

FOOD SENSITIVITIES 101 Y

ou might still be going strong on those New Year’s fitness resolutions, but sometimes exercise alone just isn’t enough to achieve those lifestyle goals of losing weight or becoming less stressed. Perhaps you’ve also tried getting more sleep and even lightening your workload a bit, but the weight and worries still linger. In the end, it all comes down to a change in your diet. What you eat can legitimately affect your mood and how your body feels—and you won’t know until you eat the wrong thing and experience uncomfortable symptoms.

THE POWER OF FOOD Believe it or not, symptoms such as stomach pains, headaches, irritability and fatigue can be offset and treated by eating the right foods.

Using food in place of medicine is far from a new concept. Hippocrates, Greek physician and father of modern medicine, once said: “Leave your drugs in the chemist’s pot if you can heal the patient with food.” Unfortunately, this form of thinking has been lost as we make more advancement with medicines and solutions that treat the symptoms, but don’t fix the problem.

Naturopathic Doctor Suneil Jain of Rejuvena Health and Aesthetics says food sensitivities are far more common today than many people might think. Although often equated with food allergies, food sensitivities also include food intolerances which, unlike allergies, are toxic reactions to foods that do not involve the immune system, making them more difficult to diagnose. Food intolerance occurs when something in a food irritates a person’s digestive system, causing them to improperly digest or break down the food. Milk is a great example. Being allergic to milk is different from having lactose intolerance. Nearly one in ten people is affected by a food intolerance to lactose!

ADDRESSING THE PROBLEM Another food culprit contributing to our health problems… sugar. According to Jain, the average American eats about 92 grams of sugar a day, but the human body needs only about 8 grams for energy–ideally, it should come from fresh fruits, vegetables, and grains. Understanding the foods your body can tolerate can help reduce reaction symptoms. Eating a variety of foods and nutrients is also important, as this food rotation can help prevent the body from developing an allergy or sensitivity to certain foods over wtime.

Dr. Jain’s Food as Medicine program teaches patients the right foods to eat and the ones to avoid. Each personalized diet plan is based upon a blood analysis to determine underlying food sensitivities–gluten and pasteurized dairy

214 greenliving greenliving | | March March2013 2013

are two of the most common. The test is similar to a food allergy test, although sensitivities differ from allergies in many ways: • Reactions are delayed and not immediate or life-threatening.

• A small amount of food may not provoke noticeable reaction, but a large amount will.

• Symptoms can appear immediately or in up to three days.

• A person may be reactive to more than 25 foods and food chemicals.

• Even so-called “healthy” foods such as chicken, salmon, spinach, blueberries, apples or garlic can cause problems.

TIPS TO FIGHT FOOD SENSITIVITIES Knowing your body’s food sensitivities can result in fewer headaches, less bloating, more energy–and can help you lose weight. Different people can have very dissimilar reactions to the same food. Symptoms can come and go and change throughout life. They may not be very harmful but eventually will affect an individual’s well-being.

Prevent food intolerances and the associated symptoms by following these simple steps.

• Learn which foods, and in what amounts, cause you to have symptoms, and limit your intake to amounts you can handle.

• In restaurants, ask your server how your meal will be prepared. Some meals may contain foods you cannot tolerate and that may not be evident from the menu.

• Learn to read food labels and check the ingredients, and remember to check condiments and seasonings, which sometimes contain MSG and other additives.

Article provided by Robyn Moore on behalf of Rejuvena Health and Aesthetics. Rejuvena Health and Aesthetics specializes in wellness and anti-aging. Dr. Jain’s practice incorporates the most current and successful therapies found today in naturopathic and aesthetic medicine.

WeRejuvenate.com | (480) 551-9000

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March 2013 | greenliving

15

PET pet

RAW FOOD DIET

FOR YOUR PETS

BY CHARISSA HECKARD

S

ome of the latest crazes in the human health and wellness world include raw food (uncooked, unprocessed and often organic food)–but what about food for your pets? Can our pets benefit from raw food as well? Some veterinarians and animal rescue owners are beginning to encourage dog and cat owners to incorporate raw food into their pets’ diets to increase health and improve behavior.

INTRODUCING RAW FOOD Cathy Aoinozi, a veterinarian in Pine Village, Indiana, indicated that while studying Western medicine methods, she learned that incorporating a raw food diet led to decreased shedding, better digestion of food, and a difference in mood. She began to suggest a raw food diet to her clients, and found that her clients’ pets seemed happier and more energized after shifting diets.

Photo by Oskar Vikman at flickr.com/vikmanoskar

DIET FOR CATS Another advocate for raw food is Robin Olson, owner of a cat rescue called Kitten Associates. She too feeds her eight cats a variation of a raw food diet, including a mixture of the bones and organs of many different animals used for human consumption from a local Pennsylvania farm. Like Aoinozi, Olson also includes eggs and some vegetables in her animals’ diets. She also feeds her cats vitamins or supplements to make sure each one gets the appropriate nutrition.

Photo by Cookbookman at flic.kr/ps/TJC3J

Aoinozi currently feeds her dogs and cats a raw food meat mixture she obtains from a butcher consisting of liver and kidneys from chicken, beef and turkey, as well as stir-fried vegetables, and beans.

She cautions, however, that switching to a raw food diet needs to be done carefully and slowly to see what pets will eat and how their bodies will respond to the food. Raw foods are not for every animal, just like people who have specific health needs who can’t handle an intense diet. Some animals react with stomach issues if their owners switch back and forth, so it’s important to develop a plan with your veterinarian.

Aoinozi said a common misconception is that dogs can only eat meat; actually, she said, they’ve evolved to accept many types of beneficial proteins such as eggs and vegetables.

“I talk to every new owner about their feeding habits for their animals,” Aoinozi said. “I have found most health conditions can be treated by a raw food diet.” She also recommends a raw food diet for cats and dogs with cancer, diabetes, skin allergies, seizures, and stomach problems.

4 16 greenliving greenliving | | March March2013 2013

Photo by Rosana Prada at flickr.com/zanastardust

Olson sees her cats reaping health benefits such as thicker fur, increased energy, and improved endocrine system– especially the older ones. Overall, they live better lives, she said. *Consult your veterinarian prior to switching your pet to a raw food diet.

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21

Green Thumb GrEEN THUmB

Photo by Randy Son of Robert at flickr.com/randysonofrobert

CITRUS PLANTING SEASON

BY HALEY PAUL

S

pringtime in Arizona–does it get any better? Baseball comes to town, there is plenty of outside patio dining, and it is a great time to plant citrus.

Whether you are an urban homesteader or beginning gardener, adding a citrus tree to your yard will benefit you and the environment–from the abundance of vitamin C to helping clean the air, citrus trees will beautify your space. Below are some steps to help you get started. pIck YOUr TrEE: Pick a variety that suits your taste. Oranges, grapefruit, tangerines, and lemons all grow well in the low desert of Arizona. If you want to add variety, experiment with citrus budding, a process in which you add one citrus variety (the scion) to the existing citrus tree (the rootstock).

For example, it is possible to bud (also called graft) an orange tree branch on to a grapefruit tree and have that tree produce both fruits.

determine how much to irrigate a tree, consider the tree’s size (bigger trees need more water), age, site’s soil type (typical clay soils need long, infrequent irrigation events), and citrus variety (some types need more water than others). You can also estimate water use based on canopy size. Use a soil probe and try to water to a depth of three feet every time you irrigate.

For the best fruit production, fertilize your citrus trees three times a year–around Valentine’s Day, Memorial Day, and Labor Day. A fertilizer chart can be found at our website (see below). prUNING: Prune only when necessary. Pruning sometimes becomes necessary to remove sprouts and weak, crossing, or dead branches. If you must, prune between February and April. For best fruit production, allow branches to hang low, toward the ground, and try to maintain a shrub-like appearance for the tree to prevent sunburn. Citrus bark burns easily–hence the white paint often seen on citrus tree trunks.

pLANTING: Plant the citrus tree in a hole no deeper than and at least twice as wide as the rootball. The rootball is the root and soil mixture seen when you take the tree out of the nursery pot. Digging a wide planting hole will allow the roots to expand outward after installation. Citrus tolerates native Arizona clay soils and therefore you do not need to backfill the planting hole with organic compost or mulch. Backfilling with organic matter can also cause the tree to sink as the compost decomposes. If the tree can stand up on its own after planting, it does not need to be staked.

WINTEr prOTEcTION: Prevent freeze and frost damage by selecting proper varieties for your site. If a freeze is coming, maintain soil moisture with irrigation, provide additional heat, and cover the tree to protect citrus from the cold. If you experience cold damage, wait to prune the tree until the last danger of frost has passed (typically late February or early March).

Experiencing problems with an existing citrus tree? Check out this illustrative citrus diagnostic guide: cals.arizona.edu/pubs/crops/az1492.pdf

WATErING AND FErTILIZING: Irrigate and fertilize citrus trees. Because you are growing this tree for its fruit output, it is important to water citrus more frequently than desertadapted trees. Citrus trees that do not receive enough water tend to produce smaller fruit, and its leaves curl inward. To

Got a gardening question? Contact the Maricopa County Master Gardener hotline at (602) 827-8200 x301.

22 greenliving| |March March2013 2013 2 greenliving

Haley Paul is an Assistant in Extension in Urban Agriculture at the University of Arizona Cooperative Extension (UACE) in Maricopa County, a unit within the College of Agriculture and Life Sciences. Find your local Cooperative Extension office at extension.arizona.edu., hepaul@cals.arizona.edu, @haleyepaul

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Technology

TECHNOLOGY

GREEN CLOUD

COMPUTING

BY WESLEY CARE, EIT

SAVING ENERGY Don’t close your web browser just yet–the industry is beginning to respond. Thankfully, being environmentally conscious can actually raise corporate profits, because saving energy (lots of it) means saving money. The main energy users are in two areas: the servers themselves, and the air conditioning required to keep the servers in their operational temperature range, because every watt used by a server generates heat.

Server manufacturers have made saving energy easier in several ways. Their equipment is smaller and more efficient, meaning the same computation process uses less energy than it used to. New equipment can also handle very different space temperatures. Data centers used to be kept very cold, causing workers to wear jackets year-round. Now, the servers are designed to take in much warmer air–78 degrees or higher in some cases–which drastically cuts the first cost and operating cost of the air conditioning equipment required.

4greenlivingaz.com greenliving | March 2013

Photo by Cory Doctorow at flickr.com/doctorow

DATA CENTERS DESIGN Data center design is improving as well. Most data centers cool the air with giant air conditioning units, and constantly cycle air through the server room. Today, many data centers can automatically turn off the air conditioning and switch to outside air (just like opening a window when it’s nice outside) to cool the servers when the conditions are right. Some of the latest designs are using adiabatic cooling, which takes advantage of the cooling effect of evaporating water (it’s the same reason you feel cold getting out of the pool when it’s 90 degrees outside). Even in Phoenix, a data center can operate thousands of hours per year using only outside air and evaporation. Additional savings come from limiting the amount of air provided and when. While most data centers operate 24 hours a day, the servers are not usually utilized at 100 percent. Newer systems automatically respond by providing less air whenever possible, saving energy on the fans and cooling requirements.

Data center engineers are always seeking ways to be more efficient, and are getting more incentives to do so. The U.S. Green Building Council’s LEED program is being updated to include paths for data centers. Data centers also informally compete with one another for Power Usage Effectiveness (PUE), and engineers are often selected based on their abilities to produce a competitive facility.

Cloud technology will continue to grow–and while you are engaging in eco-friendly practices, rest assured that many of the online services are reviewing their energy footprints as well.

Wesley Care, EIT, is a Mechanical Project Engineer at Energy Systems Design, Inc., an MPE Consulting Engineering firm in Scottsdale, AZ. ESD has worked in-depth on cutting-edge data center design, and also specializes in high-efficiency systems for commercial and municipal buildings, universities, and laboratories.

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Image credit: iampatara / 123RF Stock Photo

Y

ou probably checked your email today. Then maybe you updated your social network status and looked at some friends’ photos, or watched a humorous video. After that, you might have scheduled a credit card payment, made a bank account transfer, and adjusted your stock portfolio. Often called “cloud computing,” doing these things makes you a part of the explosion of interconnectedness which will define an era. You can access almost anything from almost anywhere, with the necessary software, data storage, and computing power residing somewhere in “the cloud.”

But it all has a physical location, and this massive wave of information brings with it a surge in energy consumption– every online operation requires a specialized computer, called a server, to process it. For the most part, these servers are kept at nondescript buildings called data centers, which are warehouses specifically designed to handle the machinery of our high-tech lifestyles. These facilities are built in terms of megawatts, not kilowatts, of capacity, and operate 24/7. Jonathan G. Koomey, a Stanford research fellow, estimated for the New York Times that data centers in the United States used about 76 billion kilowatt-hours in 2010—about 2 percent of the total electricity consumed in the country. For comparison, the U.S. Energy Information Administration data shows that the entire state of Arizona consumed almost 73 billion kilowatt-hours of electricity that year. The average residential utility customer consumes about 11,500 kilowatt-hours per year.

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ANNOUNCING ARIZONA’S ENERGY ROADMAP

C

reating a successful energy plan for Arizona requires patience, cooperation and strategic focus. The recently released Arizona Energy Roadmap is a critical first phase in a series of actions to help Arizona bolster its energy sector, resulting in future economic growth. For Arizonans, increased economic growth means new higher paying jobs, continued reliable low energy costs, and heightened energy self-sufficiency, among other benefits.

The Arizona Energy Consortium (AEC), through the leadership of Michelle De Blasi and Christopher Davey, developed the Energy Roadmap based on a portfolio of diverse energy sources available in Arizona. The key to the Energy Roadmap is that it is a dynamic document that also provides clarity and certainty for development of the industry. The AEC is collaborating with industry to pull together the various initiatives being pursued by both the AEC and other organizations. “It is critical to have this collaborative effort to ensure there is a united message when implementing the various goals and objectives that make up the Energy Roadmap,” said Davey.

SUPPORTING THE ENERGY INDUSTRY The Energy Roadmap promotes a strong commitment to the long-term implementation of policies supporting the energy industry, with the ultimate vision for Arizona to achieve the following vision over the next ten years: Arizona is the energy hub of the Southwest, with a diverse energy mix supporting reliable transmission, a strong base of manufacturing facilities, increased numbers of higher wage jobs, and world-class research institutions, resulting in increased economic development for the state and region.

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arizona energy consortium

A key component of realizing this vision emphasized in the Energy Roadmap is consideration of the environment. While it is important for energy to be reliable, affordable and sustainable in the long term, Arizona’s natural resources must be preserved. “Since Arizona is one of the most arid regions in the United States with precious water reserves, a balancing act is required when developing energy generation, transmission, fuels and manufacturing in our desert environment,” stated De Blasi.

Messaging is also a critical aspect of Arizona’s energy industry development, particularly because the industry’s messaging drives policy which then provides the framework for success. Arizona’s growing energy industry includes a diverse set of energy sources, including renewable energy.

The Energy Roadmap’s key messages for more fully developing Arizona’s energy industry include: • Job creation • Energy security • Diversification of Arizona’s energy mix • Economic development • Development of energy exports / regional development • Capitalization on Arizona’s renewable industry opportunities • More stable priced energy • Creation of industry / supply chain cluster through enhanced demand

ARIZONA ENERGY ROADMAP FOCUS AREAS “To be successful, the energy industry message needs to be clear and foster certainty within the industry. Arizona’s long-term energy plan must be inclusive of all energy resources,” says Davey. “The industry must emphasize these key messaging points for Arizona to become a greater energy leader for the region with all of the resources Arizona has to offer,” adds De Blasi. To achieve its mission, the Energy Roadmap provides the following areas in which Arizona’s energy industry must focus and excel: regional Approach

Greater reliability, security, affordability and potential for new energy markets

policy

Implementation of consistent policies supporting the energy industry, which requires meaningful collaboration between federal, state and local governments

Environment

Consideration and protection of Arizona’s arid environment in energy generation

messaging

Development of a cohesive narrative defining Arizona’s energy industry as an enticing economic opportunity for the state, while enhancing energy self-sufficiency and national security

Finance

Policy certainty along with innovative capital structures and an effort to educate the financial markets as to the opportunities in Arizona to provide greater confidence to the capital markets

Incentives

Production based incentives that reward completion of projects

permitting

Standardization of permitting requirements and timelines to provide certainty and clarity to promote project development

Siting/public Lands

Institution of legislative policies that better support energy generation projects

Generation

Diversification of Arizona’s energy portfolio, focused siting and permitting initiatives

Energy clusters

Recognition that energy generation drives demand for manufacturing

Transmission

Development and standardization of transmission processes to better provide Arizona access to new energy markets and more efficient use of existing transmission system

Energy Efficiency

Educational efforts to encourage energy efficiency and conservation for both residential and commercial users and builders

Technology & Innovation

Elevation of Arizona’s intellectual capacity in conjunction with the universities through research and development, as well as education and expansion of energy related workforce

Transportation Fuels

Smart planning and adequate investment in transportation can help Arizona reduce its reliance on transportation fuels and stimulate regional economic growth

26 greenliving || March March 2013 2013 X greenlivingaz.com greenliving

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March 2013 | greenliving

27

architecture ArcHITEcTUrE

THINK GREEN, THINK $$$$

BY DAVID M. BROWN

I

f you’re thinking that “this sustainability thing” is a fad, just remember that the price of water and energy will continue to go up. No matter what you do, your energy bills will rise—but by how much? That may depend on decisions you make when you build or renovate a home.

Fortunately, advancements in products, science and technology now make it possible to construct an energy-efficient, healthy home that was unimaginable even a decade ago.

Since 1990, Scottsdale-based La Casa Builders has built some of the finest luxury, and green, homes in the Southwest. With a combined 60 years of experience in boutique homebuilding, principals Ron Steege and Tim Larson routinely discuss established and onthe-cusp energy-saving strategies and technologies with their clients, whose homes are found throughout the Valley.

Some of these strategies and technologies include materials, site orientation, sustainable insulation and glazing, water-saving strategies, solar arrays, geothermal and other opportunities. While they don’t require these components to build customs, Larson and Steege offer them as longterm building strategies.

“The cost of energy and water is only going to go up in the future, and we need to do anything we can to reduce the use of it,” Larson says. “There is also a good feeling a person has inside when they know they can help save our environment.”

Steege adds, “The first and most direct benefit to all homeowners to ‘think green’ is financial. There are

228 greenliving greenliving| |March March2013 2013

real cost savings associated with green building products and technology. Many homeowners are now opting to stay in their homes longer,” he says, “so the financial benefits can be significant over a 10- to 20-year period.”

WALL AND ROOF INSULATION: For the structural and thermal envelope, two products commonly used are certified lumber from sustainably managed forests and toxic-free Icynene opencell foam insulation in the walls and roof. The insulation is a particularly helpful component in guarding against vapor loss from convection, which is air leaking between the outside (at 110 degrees Fahrenheit) and the inside (your cooling bill).

HEATING AND COOLING: The La Casa team also recommends highefficiency, high-SEER HVAC systems with multi-speed compressors and variable-speed air handlers, which only gear up when that level of cooling is absolutely necessary.

WATER HEATERS: High-efficiency water heaters also save money, and, if you can afford the upfront costs, solar panels to generate the power for this household guzzler; water heaters traditionally create the second-highest energy demands in homes, next to HVAC systems.

WINDOWS: The window industry has seen great advancements in blocking the penetration of harmful UV rays while nearly stopping radiant heat infiltration.

High-performance low-E glass can be double or, for cooler climates, triple paned. And, thermally broken frames separate or “break” the interior and exterior pieces with less conductive material, reducing temperature transfer.

LED LIGHTING: For lighting, LED lighting is replacing the MR16 halogen light fixture, which has dominated the market for the last 20 years. Halogen bulbs are a great light source but release heat, which reduces air conditioning efficiency here in the Southwest.

In contrast, LED bulbs burn cooler and last longer: 50,000 LED life hours against 2,000 life hours for MR16 bulbs.

LED costs are still higher, and light quality and lumens continue to catch up with halogen, but LED is projected to dominate the market.

ATTIC INSULATION: “With our new builds, we always recommend that the roof rafters are insulated—not the usual joists—so that all AC duct work is in the air-conditioned space,” Larson says.

“Even though traditional ductwork has been wrapped in insulation for years, the ducts can leak and, in this scenario, you are lightly insulating against the hottest part of the home, the attic, where summer temperatures can soar to more than 150 degrees.”

ADDITIONAL IMPROVEMENTS: Other advancements for health and lifestyle include low-VOC paints and adhesives, non-asphalt-based waterproofing materials, whole-house filtration systems for air quality, air-leakage testing, xeriscape drip systems, ENERGY STAR appliances, fuel cells producing electricity from relatively cheap natural gas, recycled and locally produced materials, and reclaimed beams and flooring.

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architecture ArcHITEcTUrE RETURN ON INVESTMENT La Casa recently completed a 7,000-square-foot home using geothermal (ground source) heating and cooling methods. The owners are looking forward to reaping the benefits of utility rebates and a hefty federal income tax credit.

Although it is still more expensive using green methods, like geothermal, over the long term, the investment will save the owner money. As with most new innovative technologies, research and development, equipment, and installation need to be repaid by the early buyers—often those at the luxury level—but Steege continues to encourage energy-saving methods: “Advances in technology have always found their way to the mass market through this free enterprise process.”

For prospective buyers, Larson says, timing can be a factor. “Some items have a quicker payback than others, so when clients are contemplating choosing an item, they want to know the payback time involved,” he says. For example, an insulation upgrade has a faster ROI than a photovoltaic system.

“It’s true that upgrades in products such as insulation, high-energyefficient windows and high-SEER HVAC systems cost more, but the payback savings start the first month when your utility bills arrive,” Steege says, noting that energy costs are rising much faster than inflation.

“We tell our clients they will want to be ahead of the curve, as rates and the cost of living continue to rise.”

He adds that green products have gone through fad periods the last few decades, when energy and utility rates were still relatively cheap. “Those days are over,” Steege says. “In addition, most of us are now much more aware of the ongoing damage we are causing to the environment. It is past time to dramatically change our consumption habits.”

LEED CERTIFICATION A number of certification programs are available for building green,

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and La Casa reviews these with its clients. The most influential program is LEED, or Leadership in Energy and Environmental Design, managed by the Chicago-based United States Green Building Council.

“LEED for Homes is a consensusdeveloped, third-party-verified rating system that promotes the design and construction of highperformance green homes,” Larson explains. The program awards credits for a home’s performance in eight categories: site selection, water efficiency, materials and resources, energy and atmosphere, indoor environmental quality, location and linkages, awareness and education, and innovation.

But LEED certification has been broadly criticized by builders and architects, as well as luxury home consumers, because it can be costly. At the same time, “We are seeing a number of innovative commercial and residential LEED projects completed that are not budget-driven. And this drives up production—and lowers prices in the long run,” he adds.

SCOTTSDALE GREEN BUILDING PROGRAM Another program La Casa works with is Scottsdale’s Green Building Program, which has become a guide for new projects and remodels in Paradise Valley and Phoenix, as well as Scottsdale. Enthusiastically administered by Anthony Floyd, AIA, LEED AP, and Green Building Program manager for the city of Scottsdale, it incorporates a point system, including the building envelope and all components, and credits innovative and popular green building products (scottsdaleaz.gov/ greenbuilding).

“We reference the Scottsdale Green Building Program as the benchmark for our clients,” Steege says. “With less expense than other programs, it’s a great model to help architects, builders, and homeowners.”

David M. Brown is a Valley-based freelancer: azwriter.com

Opposite: This residence is oriented with the longest building axes facing south and is designed with shaded outdoor living spaces to promote lower indoor/outdoor temperatures during summer months. Mark Boisclair photo

Geothermal Technology was implemented on this residence. The recirculation ground source water system precools or preheats the air before it reaches the condenser coil; this method can reduce the HAVC energy consumption up to 50%. Dino Tonn photo

Environmentally approved spray foam is applied directly to the roof rafters for maximum thermal efficiency combined with air-tight IC rated recessed lighting to protect the thermal barrier from loss of conditioned air.

Dino Tonn photo

Recycled old growth beams and solid wood recycled flooring give new life to this beautifully aged wood. Recycling saves future natural resources and reduces pollution.

Mark Boisclair Robert Reck photo

March 2013| greenliving | greenliving 293 March 2013

[SECTION NAME] TrAvEL

VOYAGE VIXENS

BY TISHIN DONKERSLEY, M.A.

H

.C. Anderson said “to travel is to live,” and sometimes, when you feel stuck, all you need is a journey to kick your spirit into high gear and set you on the right path again. Lindsay Taub and Lanee Lee, founders of Voyage Vixens, a web series and online magazine dedicated to Eat, Play, Love adventures around the globe, believe in this motto wholeheartedly. Combined, they’ve covered over 42 countries and counting. As travel journalists, they know what it takes to make a great vacation–and it’s not sitting by a pool with a magazine. Think of it as the Elizabeth Gilbert model, unpolished and on steroids.

Although traveling experts by trade and experience, even they make mistakes when on the road–sometimes innocent and sometimes outright ridiculous. Held captive by nuns in Puerto Rico? Stranded in the middle of Mexico with no money? Jumped ship in Istanbul?

Hard to believe, but these are real scenarios these two women have faced, and survived to tell about it. They can’t seem to keep out of trouble.

But that’s also why they travel–to figure out if they’ve got the chutzpah to get out of sticky situations and still have an incredible adventure.

As adrenaline junkies, they are always in search of the next high that will push them to their physical and emotional limits. They often joke that if they’re not wearing a helmet and a harness, something’s wrong.

Like a modern-day Thelma & Louise, Lanee and Lindsay are true friends with opposing and flawed personalities just trying to figure out life’s complexities. As they practice the tweaked Gilbert-esque model of Eat, PLAY, Love, you’ll gasp, you’ll laugh, but most importantly, you’ll be inspired to get out that passport and voyage like a vixen.

Top: Voyage Vixens kick off a morning in Todos Santos, Mexico doing beach yoga Middle Left: Lindsay and Lanee were humbled and honored to spend an afternoon with the Maasai tribeswomen in Masai Mara, Kenya Bottom Left: Voyage Vixens at Toro Verde, Puerto Rico, about to conquer the Beast - the world’s highest and second longest zip line

30 greenliving | March 2013

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TrAvEL We caught up with them to find out what it really means to voyage like a vixen, as well as other travel tidbits: GL: SO, WHAT DOES IT MEAN TO VOYAGE LIKE A VIXEN, EXACTLY? Lindsay: For me, it’s about allowing yourself the freedom to be the best, authentic version of yourself, which often only happens when you’re on the road.

Lanee: It’s saying YES! And welcoming into your life whatever is thrown at you so you can test your limits and say, “Heck yeah! I did that! I survived that! I learned something.”

GL: WHAT’S YOUR FAVORITE TRAVEL QUALITY IN LINDSAY, LANEE? Lanee: Her ability to navigate and negotiate in tough situations.

GL: VICE VERSA? Lindsay: She’s up for anything.

GL: WHAT’S ON YOUR MUST-SEE DESTINATION LIST FOR 2013?

Lanee: Cuba, Tasmania, Australia, and New Zealand. Can’t wait to go rolling down a hill in a human-sized hamster ball! (Zorbing) Lindsay: I agree, but I’d add Cambodia or Vietnam to the list. And we’re heading back to Africa this year, which I’m really excited about– to Namibia and South Africa this time!

GL: GREATEST FEAR ABOUT TRAVELING? Lanee: Leaving home without essential documents (passport, etc.). Or that I might never return home because a destination has captured my heart so much, I have to stay.

Lindsay: Believe it or not, I have a fear of flying and get emotional before long flights. Something about not being in control, stuck in a plane for so many hours, and the turbulence freaks me out.

GL: HOW DO YOU DEAL WITH YOUR FEAR OF FLYING, LINDSAY? Lindsay: I listen to music that relaxes me and just visualize where we’re going to be when we land. I literally imagine the plane and everyone in it surrounded by this beautiful white light of safety. The other thing I do is tense up every muscle in my body as hard as I can for as long as I can and then let it go, and that seems to help calm me down. And drink wine–that helps too.

GL: YOUR CAN’T-LIVE-WITHOUT TRAVEL ACCESSORY? Lindsay: Music. Gotta have my music. And Wi-Fi. And Aveda calming oil.

Lanee: Power! I don’t leave the house without my FatCat phone charger.

GL: FEMALE TRAVEL HERO? Lindsay: I’m not sure she’s a travel hero per say, but I admire Jane Goodall and her incredible work with gorillas. Remarkable woman.

Lanee: Anthropologist Margaret Mead. Her book, Coming Of Age In Samoa, published in 1928, challenged the concept of “normal.” She was 23 years old when she did her fieldwork in Samoa.

Top Right: Voyage Vixens in San Juan, Puerto Rico Middle Right: Voyage Vixens Vine Time with Eric Cook, sommelier at the Coeur d’Alene Resort in Northern Idaho Bottom Right: Lanee and Lindsay found kayaking in Chuckanut Bay, Bellingham, Washington to be northwestern serenity at its best With each trip, Lindsay and Lanee create five-minute (or thereabouts) travel videos for their YouTube channel, youtube.com/theVoyageVixens. Watch them in action, from the silly to the serious, and from insanity to inspiration. Follow along in 2013 as they eat, play, and love their way around the planet! Learn more about them at voyagevixens.com, like The Voyage Vixens on Facebook for the latest updates, and follow their next journey on Twitter @VoyageVixens.

Photography provided by Voyage Vixens

BY STEPHANIE LOUGH

W

hat are you doing March 20th? If you said anything other than “GIVE” listen up. The Alliance of Arizona Nonprofits partnered with the Arizona Grantmakers Forum to create the biggest day of individual giving the state has seen – the first ever Arizona Gives Day. When the clock strikes midnight on March 20, 2013, Arizonans have 24 hours to go to www.AZGives.org and pledge to support the organization of their choice. Arizona Gives Day is designed to not only increase individual giving but also raise awareness for the nearly 500 organizations participating. The day will focus on giving back to the organizations whose invaluable efforts have helped empower communities and provide services, products and more to those in need.

Among the hundreds of participating organizations are groups who have dedicated their time and resources in order to create a greener Arizona. Here are just a few: rEDUcING pOLLUTION: PRESCOTT ALTERNATIVE TRANSPORTATION

Prescott Alternative Transportation (PAT) encourages people to be less dependent on their cars. They work every day with local governmental agencies to help provide alternative choices for transportation and advocate for additional bicycle and pedestrian facilities. prESErvING LAND: ARIZONA ELK SOCIETY The Arizona Elk Society works every year to protect wildlife and preserve the habitat and hunting territory in Arizona. The Society is committed to conserving and enhancing Arizona’s natural habitat, promoting wildlife management, and educating children about conservation and outdoor activities.

232 greenliving greenliving | | March March2013 2013

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rEDUcING WASTE: WASTE NOT, INC.

Waste Not, Inc. collects an average of 6,000 pounds of excess perishable food from restaurants, resorts, caterers, grocers and various food purveyors every day. That’s 6,000 pounds that would otherwise be thrown away. Instead, the food is delivered to various agencies that feed the hungry including schools, after-school programs, daycare centers, rehabilitation centers, transition homes and senior facilities. prOTEcTING THE WEST: DIABLO TRUST

The Diablo Trust is comprised of ranchers, environmentalists, federal and state land managers, scientists, recreationists and other volunteers who work to create a sustainable Arizona by living in balance with biodiversity, producing high quality food, restoring watersheds, create stable living soils, and aims to keep the American West a place of grandeur and diversity, filled with wildlife, prehistory and pioneers.

EDUcATING FOr THE FUTUrE: AZ LEAGUE OF CONSERVATION VOTERS EDUCATION FUNDS

The Arizona League of Conservation Voters Education Fund works to educate the public, community leaders and elected officials in order to build partnerships and strategic coalitions to ensure a sustainable and high quality of life for all Arizonans. Accomplishments include hosting candidate forums on environmental issues, holding elected officials accountable on environmental issues and work to spread conservation education throughout the community. pLANNING FOr TOmOrrOW: TUCSON CLEAN AND BEAUTIFUL

Tucson Clean & Beautiful, Inc. was created is to preserve and improve Tucson’s environment through conservation efforts and to enhance the quality of life in the City of Tucson and eastern Pima County. Its programs, developed in partnership with government, business and non-profit sectors alike, include Trees for Tucson tree distribution program, recycling education and resources, and the ability to adopt a park or public area. Tucson Clean and Beautiful encourages the next generation of sustainable enthusiasts to help ensure a clean and beautiful future. crEATING A SUSTAINABLE vALLEY: VALLEY PERMACULTURE ALLIANCE

The Valley Permaculture Alliance is an educational organization with the mission of inspiring sustainable living in the desert southwest.

The Alliance offers tours of sustainable homes, classes, hands-on training and event demonstration booths. The program Tour de Coops is the Valley’s only self-guided tour of backyard chicken coops and inspired more than 600 people to raise chickens in 2011 alone. Valley Permaculture Alliance also works with APS and SRP to produce the Shade Tree Programs whose goal is to distribute thousands of tress to their clients.

SPONSORED BY:

Book Review BOOk rEvIEW

Wait: The Art and Science of Delay WRITTEN BY FRANK PARTNOY REVIEW BY TERRI SCHLICHENMEYER

“L

imited Time Offer!!!” You are planning on buying a TV, you go to the store, the sales people get you all anxious because it’s a time-sensitive purchase— however, you decide to take some time to think about your purchase. Did you know that delaying a decision, or procrastinating, is a part of our biological makeup? Author Frank Partnoy explains why in “Wait: The Art and Science of Delay.”

When you were young, your mother often said that good things come to those who wait. Of course, Mom was right.

Studies show that when your heart rate responds to temptation by speeding up, it bolsters your ability to “delay gratification and remain calm.” That kind of heart rate variability helps you deal with deferment, thereby allowing the time for better decision-making, and maintaining better mental health, less impulsiveness, and strengthened self-control.

From the world of sports, we know that a micro-millisecond of waiting is where athletes excel. Professional tennis players,

MLB batters, and NFL-caliber footballers have all learned, subconsciously, to wait a fraction of a second to determine incoming ball position so they can make the proper move. This fractional wait, Partnoy says, is what separates the pros from the amateurs.

Even our electronics need to slow down now and then.

Technology gurus have discovered that quick does not always equal efficient, and that small pauses make computers run better. Speed-of-light operation is not only technologically unnecessary, but it might actually cost more to do business that way.

Speakers, musicians, and comedians understand that a pause of some sort gives listeners’ brains a chance to catch up and process. Matchmakers understand that relationships strengthen when a potential couple takes time to get to know one another.

Inventors know that allowing their minds to mull is a great way to boost creativity, and “thin-slicers” are learning that snap judgments and first impressions are sometimes wrong.

Overall, it seems, the best thing we can do is to wait when it comes to decisions, actions, and reactions. Wait until the last minute. Wait until the last second. And if all else fails, wait to apologize…but not too long.

Feeling impatient about getting your hands on a good business book? Then take a deep breath and look for “Wait.”

Using science, technology, biology, and cultural expertise, author Frank Partnoy engagingly shows his readers why the rat race is better run by the tortoise. With this book in hand, you’ll learn how productivity expands when employees are given leeway, why you should teach your children patience, how an active brain ignores manipulation, and why procrastination can be a good thing. Those key points, as well as the permission the book gives us to mosey along some, are why I enjoyed reading it so much.

If rush-rush-rush is getting old-old-old, then don’t delay in getting this lively book. For you, and anyone who longs for business (and life) at a slightly slower pace, “Wait” offers perfect timing.

Jeremy Jackrabbit invites you to a party to meet the kids who illustrated his new book Jeremy Jackrabbit Recycles the Can. 10 a.m. – noon Saturday, April 27

Burton Barr Central Library, 1221 N. Central Ave. For more information, visit phoenixpubliclibrary.org.

234 greenliving greenliving| |March March2013 2013

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March 22 23 24

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THE ARIZONA HEALTH & FITNESS EXPO OFFERS SOMETHING FOR EVERYONE! -

Hi-Health Pavilion ~ Living Healthy Everyday:

from Health & Fitness Industry Leaders

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- Healthy Eating & Living Stage:

Enter the My1039 Healthy Recipe Contest with Monti Carlo from Season 3 Masterchef.

- Visit the Kid Fit Pavilion for interactive activities for children,

healthy eating tips, obstacle course competition and much more!

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on-site collecting blood donations. Help your community and those in need, take a minute and donate!

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trends. Come dressed to participate!

Get Tough...Get Checked...Get Going!

Get your annual Prostate Cancer Screening at P.O.P’s Onsite Mobile Screening Unit.

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March 2013 | greenliving

35

COOL OUTRAGEOUS

STUFF

1 FUNKYJUNK LAUNDRY HAMPER

5 LUNCH SKINS

Hipcycle’s FunkyJunk recycled laundry hamper provides a stylish and eco-friendly way to keep your dirty laundry from ending up on your floor.

These colorful hampers are made of reclaimed plastic bags and use no artificial dyes. Each pound of product clears the environment of 90 bags. $84 hipcycle.com

Lunch Skins are the eco-friendly and stylish way to carry your lunch to school or work.

These plastic bag substitutes are dishwasher-safe and BPA-, lead- and phthalate-free. $8.95 lunchskins.com

2 GOLF CLUB BOTTLE OPENER This unique, handcrafted bottle opener is not only the shape of a trusty driver, but is made from recycled golf clubs as well.

It’s a great novelty gift for any golf nut. $75 eco-artware.com

6 JUTE WINE BAG This wine bag by Little Things Favors is made from jute, which is an all-natural, 100 percent biodegradable fiber.

It’s a wonderful present for wine enthusiasts and can be personalized with up to two lines of text. $12.56 littlethingsfavors.com

3 RECYCLED iPAD CASE These recycled iPad cases from Global Goods Market are hand-woven by women of the Wayuu tribe in Colombia. These colorful cases are made from recycled plastic bags and are unique and durable. $50 globalgoodspartners.org

4 AQUAVATION WATER BOTTLE

7 MINI ME’S PERSONALIZED STORYBOOK

In their attempt to reduce landfill waste and toxins, Aquavation has created reusable water bottles that can be personalized with your favorite photos.

With every purchase, 20 percent of the bottle’s cost will go back to an Arizonabased charity that is partnered with their company. $20 aquavation.org

236 greenliving greenliving| |March March2013 2013

Mini Me’s photo personalized storybook is a great gift for children. Simply upload a photo of your child and up to two adults to create the main characters of the story.

The books are printed on Forest Stewardship Council (FSC) certified paper. $29.99 - $45.99 minimebooks.com

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He’s Green She’s Green John Burkhart

Jennifer Burkhart

Salad is a versatile food that can be eaten at lunch or dinner–and depending on the mixture, various dressings hit the spot!

Our green couple tested out some salad dressings for your healthy cravings.

Annie’s Naturals Goddess

Bella’s Blackberry & Fig Balsamic

Organicville Non Dairy Ranch

Follow Your Heart Vegan Honey Mustard

cucina Antica Low Fat Italiano

HE SAID Good goddess not so much! It tasted like vinegar, sesame seeds and garbage. The flavor was so funky, I went back and double-checked the expiration date. Annie’s is normally one of the better-tasting organic brands, but she let me down on this dressing.

SHE SAID If you’ve ever wondered what liquified hummus tastes like, this is it! It had a great tangy flavor, but waaaaay too heavy on the tahini and toasted sesame seeds.

He gave it:

She gave it:

HE SAID Bella found a great balance between sweet fig fruit and sharp balsamic vinegar. The blackberry flavor gets a bit beat down by the other two, but the dressing is very appetizing nonetheless.

I don’t normally go for the fruity dressings, but I may make an exception for this one.

SHE SAID A great balsamic! That “bite” associated with balsamics was mellow—which I really liked. It would be nice if the blackberry and fig flavors were lighter, but I would totally buy this one over just plain balsamic vinaigrette.

He gave it:

She gave it:

HE SAID It must be difficult to make ranch dressing without buttermilk because these non-dairy ranch dressings never taste right to me. It was a very tasty dressing if I didn’t compare it to buttermilk ranch. My advice: buy this dressing, take it home, tear the ranch label off, and enjoy.

SHE SAID Who says you need buttermilk and eggs to make ranch dressing taste good? Ville’s vegan version blew me away! Admittedly it’s a tad more oily than creamy, but oh so “ranch-y.”

He gave it:

She gave it:

HE SAID Well, we didn’t follow our hearts to this, but we did follow a fellow shopper’s recommendation–and I’m glad we did!

This dressing was the perfect balance of sweet honey and spicy mustard. I hope we review chicken nuggets next month because I have my next dipping sauce!

SHE SAID Even non-mustard fans would like this drool-worthy dressing.

Perfectly tangy, sweet, and a little bit of a kick. I loved it. It made me want to eat more salad–and that’s quite the feat!

He gave it:

She gave it:

HE SAID If these reviews were a game of Clue, this dressing would be Colonel Mustard in the dining room, and the victim would be played by my poor salad. Underneath the huge mustard seed flavor was a nice tangy Italian dressing. Take out Colonel Mustard and put in Professor Plum, in my opinion.

SHE SAID The label should read, “Low Fat, Stratospheric Garlic!” My love for garlic runs deep, so it pains me to say this dressing had just too much of the bitter bulb. Skip this and go for a full-fat version that’s likely a better balance of flavors.

He gave it:

She gave it:

2greenlivingaz.com greenliving | March 2013

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March 2013 greenlivingaz.com | greenliving 37

party recipes cHIckEN & GOAT cHEESE SALAD 6 oz chicken breast (grilled, roasted, baked, your way etc.)

1/4 of a fresh pear, sliced thin 1 1/2 oz goat cheese 6-10 fresh raspberries 4-5 stalks fresh asparagus, blanched 1/4 cup candied walnuts 1 1/2 cups spring mix 1 cup chopped romaine 1/4 cup raspberry vinaigrette

cANDIED WALNUTS 1/4 cup powdered sugar 1/8 tsp cayenne pepper 1/8 tsp salt 4 oz walnuts (about one heaping cup; use whole walnuts, not pieces) 1. Preheat the oven to 350˚ F. 2. In a medium sized bowl, mix together the sugar, cayenne and salt. Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes.

3. Drain well and then immediately roll the walnuts in the sugar mixture until completely coated. The sugar will melt slightly.

4. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown (about 10 minutes). Watch carefully because the sugar can burn easily.

Let cool completely before serving.

cHIckEN & GOAT cHEESE SALAD

Grill chicken until done. Slice into strips. In a separate bowl add greens and walnuts and mix with dressing—place on a plate.

Top with chicken, pears, goat cheese and asparagus. Drizzle with dressing and garnish with raspberries.

SErvES 1 RECIPE & PHOTO COURTESY OF TRYST CAFE | TRYSTCAFE.COM

GrILLED HALIBUT STrEET TAcOS 1 lb. Fluke or Halibut 6 oz daikon 6 oz cucumber 6 oz serrano chiles 1 red bell pepper, grilled, skinned and diced 1 yellow bell pepper, grilled, skinned and diced 1 whole avocado, diced Salt, pepper and lime juice to taste Pickled red onion (see recipe below) Tortillas of choice

GrILLED HALIBUT STrEET TAcOS

1. Dice all ingredients (except fish) and make into a loose salsa. Season with salt, pepper and lime juice. Set aside.

2. Brush fish with canola oil, place on the grill at medium heat for approximately 1½ minutes on each side. Remove and set aside. Allow the fish to rest a couple minutes then cut into 1 to 2 inch chunks.

3. Add warm fish to the salsa and toss lightly.

4. Place mixture on top of a corn tortilla or corn cake.

5. Garnish with sour cream, chipotle mayonnaise or condiment of choice.

Top with pickled red onions.

SErvES 4-6

WITH pIckLED rED ONIONS

pIckLED rED ONION 1 lb. firm red onions (about 2 medium onions) 3 cups distilled white vinegar 1 1/2 cups sugar 1 cinnamon stick, broken into a few pieces A few whole cloves A few allspice berries 1 small dried chili 1 star anise pod (optional) 2 bay leaves A few whole black peppercorns

1. Bring all ingredients except onions to a simmer. Drop onions in and cook for approximately 20 seconds.

2. Remove onions to a tray and cool, repeat process two more times allowing the onions to cool each time.

3. After the final round, allow the onions and pickling liquid to cool.

4. When both have cooled, place them together in a tightly sealed canning jar. Refrigerate the mixture for two days before using.

RECIPE & PHOTO COURTESY OF CHEF JOSH HEBERT | POSH RESTAURANT | SCOTTSDALE | POSHSCOTTSDALE.COM

238 greenliving greenliving| |March March2013 2013

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March 2013 | greenliving

39

rEcIpES

Recipes

BrUSSELS SprOUT SALAD 1 head of romaine lettuce hearts 1 cup Brussels sprouts, sliced 1/4” thick 2-4 oz Caesar dressing 1/8 cup candied almonds 1/8 cup dried cranberries 1/8 cup grated Parmesan reggiano Some Parmesan to slice over the top

BrUSSELS SprOUT cAESAr SALAD

SErvES 2-4

cANDIED ALmONDS Coat sliced raw almonds with egg white and 2 tbsp of sugar, mix well, place on a non-stick baking pan and cook in a 300 degree oven for 20 minutes, stirring the nuts every 8 minutes or so or until dry and crunchy.

1. Split romaine in half, wash well and drain, slice romaine across the leaves into 1/4” julienne.

2. Blanch brussels sprouts in boiling salted water for 45 seconds, shock in ice water, drain well.

3. In a large bowl mix romaine, brussels sprouts, nuts, cranberries, grated cheese and dressing, toss well, season with salt and cracked pepper (add more dressing if desired).

4. Portion salads into chilled bowls and top with shaved Parmesan.

cAESAr DrESSING 4 oz garlic cloves 1 1/2 oz anchovy filets 1 oz dijon mustard 4 oz lemon juice, fresh 1/2 oz kosher salt 1/2 oz sugar 1/2 oz cracked black pepper 8 oz olive oil 4 oz extra virgin olive oil 1 egg 1. Place garlic, anchovies and 1/3 of the olive oil in a food processor or blender and puree.

2. In a bowl, add the garlic puree and all the rest of the ingredients except the oil, and blend well.

3. Slowly whisk in the rest of the oil until all in, check seasoning. Makes about 1qt.

RECIPE & PHOTO COURTESY OF CHEF PARTNER: HAROLD MARMULSTEIN | SALTY SOW | PHOENIX SALTYSOW.COM

A Fresh and Healthy Fusion of Mediterranean and Italian Food

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