Green Living December 2014

December 2014

Your conscious life

M A G A Z I N E

GLAM IT UP SUSTAINABLE LEADERS HEALTHY HOLIDAY RECIPES GREEN GIFT GUIDE greenlivingaz.com Green Living magazine is printed by a Sustainable Forestry Initiative速 certified printer.

ALSO INSIDE: Finding Spiritual Centeredness Traditional Twists on Holiday Foods A Magical Ride on the Polar Express Cold-Weather Fun

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Dr. Grout and her team are dedicated to the natural treatment and reversal of chronic disease.

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December 2014

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Live Green Lessons from Vandana Shiva 5

Glamming It Up

Healthy Twists on Traditional Foods

Experience Spiritual Centeredness

Green Thumb: Wholesum Harvest Recognizing Climate Change Risk

6 8 10 12 14

26 15 Work Green 2 0 22 24 26 27

SPECIAL ADVERTISING SECTION

Green Gift Guide

28

Working Green How Reimagine Phoenix is Educating Teachers Sustainable Leaders Round-up Trending Green Industries in Arizona Green in the News and Business Events

28 Photo courtesy of Arizona Science Center

Play Green

ON THE COVER December 2014

Your conscious life

M A G A Z I N E

GLAM IT UP SUSTAINABLE LEADERS HEALTHY HOLIDAY RECIPES GREEN GIFT GUIDE

ALSO INSIDE: Finding Spiritual Centeredness Traditional Twists on Holiday Foods A Magical Ride on the Polar Express Cold-Weather Fun

greenlivingaz.com

Professional photographer Wayne Rainey of Rainey Studios styled and photographed our cover image featuring a rustic wooden ornament in the shape of Arizona with a heart on it, which is available, as well as the other holiday items featured on our cover, at Frances boutique in Phoenix.

2 8 Recipes: Holiday Yummies 30 Experience Gifting, The Green Way to Give 32 Let it Snow!

34 Eco-Travel: The Polar Express 35 Green Scenes 38 He’s Green | She’s Green 40 Cool Outrageous Stuff

Green Living magazine is printed by a Sustainable Forestry Initiative® certified printer.

Correction: In the November issue, page 40’s description of the Skye Sofa from Scandinavian Design at Copehagen should have been attributed to the picture of the Viking Sofa by Skyline couch, which is featured on page 40 of this issue.

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December 2014 | greenliving

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M a g a z i n e Your conscious life

M a g a z i n e

PUBLISHER/CEO Your conscious life

Dorie Morales

EDITOR-IN-CHIEF

Molly Cerreta Smith

CREATIVE DIRECTOR

Crista Alvey M a g a z i n e

DIRECTOR OF OPERATIONS

Jeffrey E. Stein

Your conscious life SENIOR ADVISOR

COPY EDITORS

William Janhonen

Rachel Luman Michael Ziffer M a g a z i n e

CONTRIBUTORS Jennifer Burkhart Anton Camarota Ph.D. Michelle Talsma Everson Rachel Luman

John Burkhart Haley Cloud Amanda Harvey David Schaller

MEDIA CONSULTANTS Kristen Bury Franchesca Lane

kristen@greenlivingaz.com franchesca@greenlivingaz.com

EDITORIAL INTERNS Kevin Brady Kelli Vu

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Green Living magazine is a monthly publication by Traditional Media Group, LLC. Periodical rate postage paid at Scottsdale, AZ. Publisher assumes no responsibility for unsolicited or contributed manuscripts, photographs, artwork or advertisements. Entire contents © 2014 Traditional Media Group. All rights reserved. Reproduction or use of content in any manner without permission by the publisher is strictly prohibited. Opinions expressed in signed columns and articles do not necessarily reflect the views of the publisher. Submissions will not be returned unless arranged to do so in writing. Subscription is $39 per year or digital subscription is $12 per year. Canadian orders please add $13 per year for shipping and handling.

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December 2014

Editor’s Note

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

C

an you believe it’s almost the end of the year? Where did 2014 go? I am happy to say that this year has bestowed many blessings upon my family and me, and I hope it has done the same for you.

December is filled with the continuation of celebrations that often include family, friends and, of course, food. But we invite you to reprogram your thinking this year to focus on what the season means to you from a religious or spiritual standpoint, or something else entirely.

Every individual celebrates in his or her own way, whether you share a religious connection to a specific holiday or not. Our Health and Wellness section offers inspiring tips on how we can all shift our focus a teensy bit away from overindulgences that tend to coincide with this holiday-filled month and instead focus on more positive and spiritual aspects of the season. We are also bringing you ideas for healthy twists on traditional holiday foods this month.

We are excited to bring you a feature on “experience gifting,” which ties into the theme of not adding to the waste of this holiday season. Instead of spending money on more “stuff,” consider gifting your loved ones with a new experience —

4 greenliving | December 2014

bonus points if it’s a green one. We are also sharing the sustainable efforts of four Valley leaders who have a personal as well as professional commitment to our planet.

Check out our fun feature that our entire staff got in on called Glamming it Up. We share our personal top picks when it comes to getting decked out for the holidays while being mindful of the planet. Our writers are also covering green aspects in food, business, careers and winter fun within the pages of this issue.

All of us at Green Living wish you and yours a happy and healthy holiday season.

Cheers!

Molly Cerreta Smith Editor-in-Chief

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interviews

5 tHinGs vAnDAnA sHivA wAnts YOU tO KnOw ABOUt FOOD

BY RACHEL LUMAN

F

ood is a relationship. The integrity of what we put into our bodies is directly linked to the quality of our well-being. Since we all must eat, our relationship with food connects every person and deepens when we consider the way our food is grown. Dr. Vandana Shiva is a physicist, activist, pioneer and author who has dedicated her life to the fight against agricultural genetic engineering — GMOs. She is a leading proponent of seed saving and organic farming and is devoted to changing the global views of food and environmental sustainability. ASU’s Wrigley Lecture Series recently hosted Dr. Shiva to promote her message about the dangers of large corporations gaining control over international food production. Her message was heavy yet inspiring, leaving the audience with a choice: to witness food dictatorship with passivity, or to create what Dr. Shiva calls “food serenity” through supporting organic farming.

5 TAKEAWAYS FROM HER LECTURE 1. The way food is grown is intimately linked to the future of our planet, as farming is the primary determiner of worldwide resource use. The water necessary to support genetically modified plants is simply not sustainable for future generations.

2. As the true cost of industrial agriculture becomes clearer and people become more aware, chemical and seed corporations are using legal maneuvers through patents and seed laws to prevent farmers from saving and exchanging seeds, and also to prevent consumers from being able to choose what they eat through ethical food labeling.

3. The future of food is being determined by these major corporations. Shiva reports that the world’s greatest threat is “the control of seed and food moving out of the hands of farmers and communities and into a few corporate hands.”

4. “Seeds are the hope.” Since 1995, Dr. Shiva reports that 95 percent of seed diversity has disappeared through monocultures (the use of land being grown for one type of crop). Dr. Shiva is the co-founder of Navdanya, a company that promotes seed saving — the tradition of collecting seeds from current healthy crops to provide seeds for the next planting season. Navdanya currently has 120 community seed banks charged with putting natural seeds into the hands of small farmers, a practice that Dr. Shiva believes has the power to heal the planet.

5. Organic farming has the capacity to battle global ecological disaster. Seventy percent of the world’s food is produced by small farms and most without GMOs. This means that the industrial system is the minority when it comes to the production of fruit and vegetables; however, it is still the major system that is causing global crisis. Biodiversity in agriculture produces more food and nutrition per acre than monocultures while reducing costs to farmers and to the planet. This, according to Shiva, is the only lasting solution to the problems of hunger, poverty and the health of the earth. Soil fertility can be beautifully renewed by growing organic material; after that, Shiva says, the water, the air and the earth will be rejuvenated.

Rachel Luman is a lifelong Phoenix resident and has been a magazine contributor in the Valley since 2004.

Find more health articles at greenlivingaz.com/health

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December 2014 | greenliving

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beauty

GLaMMING It uP

W

hen it comes to getting glammed up for all your holiday festivities, it’s completely possible to be earthy friendly in your skin care and makeup choices without having to sacrifice the wow factor. We share our favorite products we turn to for au natural beautification.

Kristen, our Tucson media consultant, loves to use the pürminerals powder compact “because it provides a natural look and feel while providing sunscreen protection.”

Ingredients include aloe leaf, magnolia bark, waltheria extract, shea butter and tocopherol. It is paraben free and is not tested on animals. $27, purminerals.com

Green Living’s Creative Director Crista says, “I like St. Ives Fresh Skin Apricot Scrub. After learning about the dangers of microbeads in our lakes and oceans, I knew that it was important to choose a scrub that was all natural. Plus it smells great.”

The product is sulfate-, parabenand oil-free, hypoallergenic and dermatologist tested, and it uses 100 percent natural exfoliants. $6.50, stives.com

6 greenliving | December 2014

Franchesca, our Phoenix media consultant, swears by NYR’s lengthening mascara, which is 100 percent natural and free from allergens.

The product conditions lashes while lengthening them up to 85 percent and increasing curl up to 18 percent! She says, “I love this product because it gives me big, full lashes!” $25,

us.nyrorganic.com/shop/franchesca

Editorial intern Kevin says, “After using Trader Joe’s Nourish Spa Shampoo, my hair feels replenished and conditioned due to the fact that it contains argan oil to smooth and shine the hair as well as being enriched with botanicals. My girlfriend is a trained cosmetologist and hair stylist, so she knows a quality shampoo when she sees one, and she was pleasantly surprised.” $2.99, traderjoes.com

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beauty

For DIY mani/pedis Molly, our editor-in-chief, loves Mineral Fusion nail polish (shown in Rockwall), which is formaldehyde-, toluene-, camphor- and dibutylpthalate-free, hypoallergenic, as well as gluten-, talc- and fragrance-free. “I love making a statement with color and these rich, vibrant hues accomplish that for me,” she says. $7.99, mineralfusion.com

Publisher and Chief Enthusiasm Offi cer Dorie, a.k.a. our green energy girl, uses Juice Beauty, one of the few organic foundations, which is made with fruit juice and aloe vera and minerals. “I love the way it leaves my face feeling smooth. I like the even coverage that lasts all day.” $35, juicebeauty.com

When it comes to a clean shave, Director of Operations Jeffrey says of Trader Joe’s paraben-free and 100 percent vegetarian SHAVE moisturizing cream in honey mango, “I sport a trimmed beard, and it left my neck smooth, not irritated.” $3.49,

traderjoes.com “I love how smooth these lip tints apply. They feel just like moisturizing lip balm, smell amazing and provide a really pretty, natural easy-to-wear tint of color,” says Creative Intern Kayla about Pacifi ca Natural Minerals Color Quench lip tints, which are 100 percent vegan and cruelty- and paraben-free. Coconut and avocado oils as well as cocoa seed butter and rosemary leaf extract are among the ingredients that make up these sheer lip pencils. $7.99, pacificabeauty.com

For more articles about beauty visit greenlivingaz.com/beauty greenlivingaz.com

December 2014 | greenliving

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nutrition

Honor CuLturAL HoLiDAYS WITHOUT TRADITIONALLY HEAVY FOODS

BY HALEY CLOUD

D

ecember is a month that is filled with holidays from cultures and religions around the world, and it is often thought of as a month in which we indulge in unhealthy foods. That doesn’t need to be the case, however.

No matter your culture, there are healthy options for recreating traditional dishes.

A standard Christmas meal in the United States includes turkey or ham, gravy, potatoes, vegetables, bread and desserts.

Of course the healthiest option is to make everything from scratch to avoid processed foods. Make your own gravy and potatoes, steam your own vegetables and skip the bread altogether or bake your own. A raw vegan dessert is a great healthy and delicious alternative. See the recipe section for an easy apple pie to finish off a healthy Christmas meal.

Kwanzaa is a week-long celebration that honors African heritage in African-American culture, which culminates in the feast of Karamu and gift giving. Celebrants enjoy traditional African dishes, such as sesame seeds, peanuts, sweet potatoes, collard greens and spicy sauces. Collard greens are an amazingly nutritious vegetable that can be enjoyed as a wrapper for some of these foods for your Karamu feast.

To make collard greens more flexible to serve as a wrap, soak them in warm water with sea salt and lemon juice, or rub them with olive oil. And don’t forget to remove the stem, which is fairly tough when served raw.

8 greenliving | December 2014

Combine sesame seeds, peanuts and mashed baked sweet potatoes with a spicy sauce, then envelope the mixture into a prepared collard green. The delicious innards will make the collard green more palatable while still providing the amazing chlorophyll and vitamins.

Though Hanukkah’s custom of eating foods fried or baked in oil to commemorate the miracle of a small flask of oil keeping the flame that was in the temple alight for eight days, you don’t have to succumb to processed or deep-fried foods to celebrate the holiday. Find easy recipes for homemade potato pancakes that are either lightly friend or baked and paired with homemade applesauce.

You can still honor your heritage, culture and religion without the fear of weight gain and illness due to eating less-than-healthy foods this month. Get into your kitchen, find easy recipes that use traditional holiday ingredients in a new and healthy way, and then share them with your friends and family.

Cookbook author Haley Cloud, from Living Raw By Grace, is available for large group classes, personal coaching, one-on-one food preparation and speaking engagements. LivingRawByGrace.com

Find more health articles at greenlivingaz.com/health

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December 2014 | greenliving M a g a z i n e

9

[SECTION health and NAME] wellness

SPIRITUAl CENTEREdNESS

TAKE THE FOCUS OFF FOOD THIS HOLIDAY

BY MOLLY CERRETA SMITH

W

hat’s the first thing that comes to mind when you think of the bevy of winter holidays? Stressful hustle and bustle? Gifting? Overindulging in heavy foods and loaded cocktails? These themes certainly tie in to commercialized holidays, but they don’t have to be the center around which you celebrate this season. Elaina Love of Pure Joy Academy offers tips on how to shift your focus this season without sacrificing the spirit of celebration.

DON’T SET YOURSELF UP FOR FAILURE Instead of succumbing to the overindulgence of holiday foods with the intent to detox or diet upon the New Year, why not put the focus on eating healthfully throughout the holidays simply because doing so makes your body feel better? Love says, “Instead of putting all that energy into detoxing or losing weight after the holidays, focus on indulging in good, healthy foods during the holidays.” She says it doesn’t have to be about deprivation, and she invites readers to peruse her website for a variety of flavorful recipes that are both healthy and delicious.

“Make a new tradition of bringing healthy foods to the holiday dinner table,” she adds.

CENTER YOURSELF With the stress of the holidays, many feel pulled in too many directions at once. Love encourages every individual to slow down and seek out a way to become centered. For her, 20 minutes of mediation each morning helps her prepare for the day ahead and gives her focus. “I usually light a candle and get very quiet and still,” she says.

10 greenliving | December 2014

REDIRECT NEGATIVE CONVERSATIONS Instead of getting caught up in an awkward or negative conversation with a party guest or even a family member at your holiday dinner, Love suggests preparing some general, light and all-around interesting topics that can be used to redirect an unfavorable conversation. “Pick something that interests everyone,” she advises.

GIVE BACK Instead of spending a large amount of money on the creation of a so-called “perfect holiday meal,” Love also encourages people to give back during this time of year. She says, “I know a family who takes the money they would have spent on a lavish holiday meal and instead donates it to those in need.”

That family then trades in their big traditional meal for a simple one, according to Love.

SEEK GRATITUDE “Take the time to be grateful,” Love says, and surround yourself with people who are positive and inspiring instead of those who serve as a negative influence. For example, seek out others who enjoy cooking healthfully and spend the holidays with them instead of with those who only relate the holidays to overindulgence in the kitchen.

Elaina Love teaches vegan cooking classes and certification courses via Pure Joy Academy, purejoyacademy.com

Find more health & wellness articles at greenlivingaz.com/health

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December 2014 | greenliving

11

green thumb

WhOLeSum hArVeSt GREEN ACROSS THE GENERATIONS

BY MICHELLE TALSMA EVERSON

W

ith the motto “healthy foods from healthy fields,” Wholesum Harvest, a family-owned and -operated farm and food distributor, has been producing organic fruits and vegetables since before it was chic. With organic tomatoes, cucumbers, peppers, eggplant, squash and mangos grown in Nogales, Arizona and several spots throughout Mexico, Wholesum Harvest has been leading the way in organic produce and sustainable farming practices for generations.

Wholesum Harvest has been a strictly organic operation for more than 20 years, and a family farm for more than 80. Miguel Crisantes Gatzionis, the family patriarch, began farming in Mexico in 1930 and his son, Theojary Crisantes, Sr., converted the farm operations to be exclusively organic more than two decades ago. Today, Theojary’s three sons, Theojary Jr., Ricardo and Adrian, are in charge of the growing operation that provides produce to grocery stores nationwide.

One of those sons, Ricardo D. Crisantes, vice president of sales and marketing, explains what makes his family’s green business stand out.

“We believe in challenging the status quo when it comes to how food is produced. We do this by investing in practices that allow us to be more productive while using fewer resources, like growing in greenhouses where we can easily recycle water and nutrients,” Ricardo says.

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He adds that going organic is not only a farming practice for Wholesum Harvest, but a business model and an overall lifestyle commitment, too.

“It’s about more than just how we grow,” he continues.

“We also believe in investing in the lives of our workers, a commitment we’re accountable to with Fair Trade certification. We take the lead in promoting a clean lifestyle by going beyond organic and steering our operations to be more in harmony with nature. As members of the Sustainable Food Trade Association, we’re actively engaged in efforts to transition the organic food trade to sustainable business models.”

So, after being in the business for decades, how would the Crisantes family describe the concept of organic farming?

According to the company, Theojary, Sr. once defined organic practices as “a way of doing agriculture with common sense and with a deep understanding of the local ecosystem where you need to have a love for the earth and an ingenuity for growing, rather than abusing the earth with agrochemicals.”

In addition to providing wholesome organic produce, of which Ricardo notes tomatoes are one of their most popular produce options, Wholesum Harvest is committed to spreading the news about healthy living and continued research.

“We strive to bring organic produce to everyone and make

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green thumb

the organic food system affordable to all consumers interested in a healthy lifestyle,” he explains. “If we are going to get there, we need to evolve in our practices to increase yields.

Nature has all the answers; we need to study the natural cycles. There is still a lot more to understand about growing and so much more to understand of how plants can efficiently move nutrients and minerals from the roots to the leaves and the fruits. So much more to discover.”

For those interested in healthy living topics, Wholesum Harvest’s website (listed below) features a regularly updated blog and a helpful FAQ page about what organic is and isn’t.

There are also organic recipes and food preparation videos.

With pride in their past, Ricardo notes that the company is looking forward to a continued bright future — one that involves staying true to their organic roots.

“We’re serious about reducing the footprint of our operations. We have organic and Fair Trade certification, but

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there are still so many things we can do to be even better stewards of our resources and our people,” he says. “Some companies see sustainability as a barrier, but for us it makes business sense, and we’re out to prove that doing the right thing is profitable.”

Perhaps the Wholesum Harvest motto sums it up best: “It’s produce we love growing for our family and are proud to serve it to your family too.”

To learn more about Wholesum Harvest, visit wholesumharvest.com.

Michelle Talsma Everson is a freelance writer, editor, publicist and proud mom based in Phoenix. With degrees in both journalism and PR from Northern Arizona University, she has written for several Valley publications.

Photos courtesy of Wholesum Harvest

Read more about gardening at greenlivingaz.com/greenthumb

December 2014 | greenliving

13

environment

reCoGniZinG CLimAte CHAnGe riSK in AriZonA

BY DAVID SCHALLER

T

he terms “global warming” and “climate change” are often interchangeably used. Though linked, global warming is more of a cause term while the words climate change capture the menu of effects that our warming planet offers. What this means for Arizona depends on where we live.

We know that there is more to climate change than extreme heat. Earth’s atmosphere is rearranging itself as global temperatures rise, delivering a variety of weather consequences that will vary depending on geography, season, readiness and other factors.

Climate science predicts a hotter, drier Arizona over the rest of the century, making wildland fires, like the 2011 Wallow Fire, more frequent. Rainfall patterns will change and what rain does fall is projected to come in more extreme bursts and result in potential flood events such as those that inundated the Phoenix area this past summer.

Arizona agriculture will suffer as heat and drought make it more challenging to grow food and fiber. Higher elevations will see shrinking snowpacks, with moisture delivered more as rain than as snow. Lakes Powell and Mead have touched record low levels, and their supplies are shrinking.

Throughout the state, more uncertainty and risk will be introduced into everyday weather patterns. Let’s consider just two examples of how these risks are being perceived and addressed.

When the Wallow Fire exploded, a climate-driven drought was then in its 11th year. It left the central Arizona forests ripe for burning. The blaze caused great natural resource and property losses but it also threatened electric utility lines serving southern Arizona. Two major Department of Defense installations, Davis-Monthan Air Force Base and Fort Huachuca, were totally dependent on the grid threatened by Wallow’s heat and flames.

Ultimately the power lines were spared, but it was a teaching moment for the Army and Air Force. Their dependence on a grid they did not control, one that promised to be tested again by other fires, was a climate vulnerability they had to address.

Less than three years later, Davis-Monthan dedicated the military’s largest on-site solar system. Two months later, Fort Huachuca broke ground on an even larger solar installation that will provide a quarter of the base’s power.

Fort Huachuca’s commanding general, Major General Robert Ashley, told the media then that their solar project

14 greenliving | December 2014

Photo courtesy of the U.S. Department of Agriculture

“…reflects our continued commitment to southern Arizona and energy security. The project will provide reliable access to electricity for daily operations and missions moving forward.”

In other words, as the Southwest heads toward another year of record heat and drought enters its 15th year, the base intends to become more resilient in the face of climate-fueled wildland fires that could threaten its access to conventional grid electricity.

In Tucson, the Southern Arizona Green Chamber of Commerce is promoting the business case for climate action with its new Climate Leadership Challenge, recognizing participants who reduce greenhouse gas emissions by 10 percent over a 12-month period.

These businesses share the military’s vulnerability to a central grid at risk from heat, fires and floods. As climate unpredictability increases, climate-smart businesses are now seeking more local sourcing of raw materials, increased resource efficiencies and military-style renewable energy and energy efficiency measures.

As a warmer world changes Arizona’s climate, effective responses will depend on where we live, what assets are threatened and how well we are poised to respond.

In a future article, we’ll look at some of the most creative and effective best practices being taken in Arizona to reduce the risks posed by climate change.

David Schaller is an energy and environmental security consultant and Board Member of the Southern Arizona Green Chamber of Commerce in Tucson.

Read more environment articles at greenlivingaz.com/environment

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A Special Advertising Section

green gift guide

SHOP GREEN, SHOP LOCAL FOR THE HOLIDAYS

BY ERICA PEDERSON

B

eing green and being a Localist go well together, especially for the holidays. Being a Localist means you take a pledge to seek out local businesses rather than national chains, which keeps more money in the community, creating local jobs and supporting vibrant neighborhoods.

Shopping green and local requires awareness that your individual spending habits have an impact on the community and that collectively we can make a positive difference.

The winter holidays are the biggest spending holidays by far, with Americans spending $600 billion last year on gifts, travel, food, events and more. That means there is no better time than the present to make the biggest impact with your spending. Here are a few ideas to go green and go local for your holiday gift giving: Seek out lotions, soaps and beauty products that are made locally with natural ingredients.

A subscription to a local publication is the gift that keeps on giving throughout the entire year, and many, such as Green Living magazine, offer digital subscriptions to cut down on their environmental impact.

Another gift that extends throughout the season is a Community Supported Agriculture (CSA) share. Your loved one will enjoy fresh local produce from a local farm for the whole season.

If you’re not into material gifting, try a membership to a local museum or attraction.

These are only a few ways you can go local and go green in one swoop for the holidays. For every dollar you spend this holiday season, you can have an impact on the environment and the local economy. Get more gift ideas at localfirstaz.com, and happy shopping!

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16 greenliving | December 2014

Your conscious life

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green gift guide

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[SECTION NAME]

WORKING GREEN KEEPING THE MAIN THING THE MAIN THING

BY ANTON G. CAMAROTA, PHD

F

or almost 99 percent of the past 150,000 years of human history, people have lived in small bands of hunter-gatherers. Life was nomadic and people moved about while foraging as part of a subsistence lifestyle. The crux of the hunting and gathering life was finding enough food to eat while maintaining a balance with the natural world. Hunter-gathering people were highly adapted and sensitive to their environment and made a minimal impact, as populations were very small.

About 12,000 years ago, the first major shift in human existence occurred as people began to settle in small communities to raise crops and animals. The way in which food was extracted from ecosystems changed as crops were grown, animals raised and towns and villages established. The population grew by creating artificial ecosystems that provided much more food than was previously available. In essence, people changed from nomads to farmers, and their impact on the environment increased.

The farming life remained unchanged for many thousands of years, as 95 percent of people lived at a subsistence level while working directly on the land. Due to intensive farming of the same lands over centuries, most of the agriculturally based societies collapsed as the ecosystems on which they depended for food were destroyed by soil erosion and salinization, excessive culling, drought or flood. Easter Island is an example of such a collapse.

Until about 200 years ago, the majority of energy was renewable and came from wood, humans and animals. In the early 18th century, the second major shift in human existence, the Industrial Revolution, took hold. Societies around the world were transformed first through the use of coal and then through the use of oil to power the machines and create the electricity that supplanted human effort. As a result of using these concentrated sources of energy, the nations of the world have evolved into complex societies that require massive energy inputs from fossil fuels to maintain their structures.

Unfortunately, our complex societies have also had an

20 greenliving | December 2014

extremely negative impact on the global environment.

Today, greenhouse gas concentrations are at their highest levels in many millennia and are changing the climate of the planet. Spent nuclear fuel from power plants (for which there is no method for acceptable disposal), the 75,000 oil-based synthetic chemicals that do not break down in the environment, and toxic wastes from industrial operations are all poisoning life throughout the world. In a positive feedback loop, modern agriculture requires ever-increasing amounts of fertilizer, pesticides and herbicides just to maintain current food production levels. The increase in human populations across the globe is driving many non-human species to extinction as their habitats are destroyed.

Today we are faced with a complicated world that is very different from the one that has existed for most of human history. Our core problem, however, remains the same: how can we as human beings extract food, clothing, energy and shelter from our environment in ways that do not destroy our planet’s capacity to support life? As green workers, it is critically important to focus our organizations on solving this problem. We must strive to keep the main thing the main thing, and make sure that the physical demands of human societies do not exceed the planet’s ability to withstand the resulting pressures. The survival of Earth’s living systems and the perpetuation of humans as a viable species depend on it.

Dr. Camarota is Executive Director of Tellari, an Arizona-based research and educational organization dedicated to helping business leaders build sustainable companies. anton@tellari.com, tellari.com

Read more business articles at greenlivingaz.com/business

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December 2014 | greenliving

21

[SECTION NAME]

[SECTION NAME] Molly

Dorie

Jeff

TRASH INTO RESOURCES IT STARTS WITH EDUCATION

BY MOLLY CERRETA SMITH

L

ast month we featured an article about the Reimagine Phoenix initiative and its programs to help city residents recycle. Another important aspect of the program is education — connecting with Valley teachers and educators to help bring awareness of recycling into schools and to children.

According to John Trujillo, director of the City of Phoenix Public Works Department, “One of the most important components of the City’s Reimagine Phoenix program is partnership development to facilitate the education and communication of our residents, as well as community leaders such as teachers.”

The City has partnered with the Walton Sustainability Solutions Initiatives, a program within the Global Institute of Sustainability at Arizona State University. The City will be receiving $2 million over the course of four years to develop a network of solutions as well as a program focused on research, education and community to find new ways to transform the city’s trash into resources. “We have already formed initiatives to help us get to that goal of reducing the amount of trash in our city by 2020,” Trujillo says.

In addition, Trujillo is proud of the pilot program with the

22 greenlivingaz.com greenliving | December 2014

Paradise Valley United School District to create an on-campus waste program. “We recently had about 30 educators from the district up to our North Gateway Transfer Station for an all-day workshop and training program. We’re really excited about the education component in schools because our youth is where it starts,” he says.

Trujillo is also looking to another group of people — graduate students — to develop innovative ways to convert our trash. “We have to create a circular economy. We are working on an incubator onsite and hoping to have City staff and graduate students do research at this facility to create ideas of how our trash can be transformed. We want businesses to come onsite to use these materials for economic development instead of allowing them to end up in a landfill or shipped to China.”

The plan is to have an impact on the city as a whole, which would include the creation of jobs, reduction of the city’s carbon footprint and a synergy within local communities by connecting residents to work together towards achieving the goal of reducing waste by 40 percent by the year 2020.

Read more urban development articles at greenlivingaz.com/urban

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leadership

sUsTaiNaBle leaders MARK HARTMAN, MBA, LEED AP Chief Sustainability Officer, City of Phoenix Mark Hartman became intersted energy efficiency in the 1990s while working for a utility running conservation programs. However, he adds, “My interest deepened rather suddenly in 2003, when I was asked by a company vice-president to prepare a presentation on sustainability and I had never heard the term! I have since been immersed in the world of learning what William McDonough describes as ‘how to we love all the children, of all species, for all time.’”

Since recently coming into his role as CSO for the City of Phoenix, Hartman says, “My initial effort has been to identify gaps in the approach to sustainability and I am currently working with departments to bring forward a number of major recommendations to Council, including a plan to engage stakeholders in setting long term sustainability goals.”

Hartman is passionate about helping others understand that making Phoenix a sustainable city will not result in higher costs.

He says, “While still valuing the importance of social justice and reducing harm to the environment, I find it exciting knowing that by bringing forward actions that reduce costs, Phoenix could still leapfrog other communities and make significant advances in sustainability.”

MARYBETH AND TIM SCANLON Co-owners, Pizza People Pub Since MaryBeth Scanlon grew up in the restaurant business, she has an understanding of how wasteful the industry as a whole can be, particularly as restaurants have increased portion sizes to stay competitive. She says, “Unfortunately, the result has been more food in the trash. Recycling is not made easy for this industry, and we go through a tremendous amount of bottles and cardboard.”

To offset waste, MaryBeth and Tim have employed the services of locally owned Recycled City, which picks up all of Pizza People Pub’s food waste for composting. MaryBeth adds, “We are currently getting 200 gallons a week picked up and as we get busier it will be even more. We recycle our remaining trash, and we had Republic Services trade our big dumpster for a recycle bin. What we send to the landfill each week is very minimal.

In addition, our to-go products are made from recycled material that can be recycled again.” With their efforts, she and Tim hope to influence other restaurant owners, saying, “If most restaurants made this shift, the impact would be tremendous!” Beyond the restaurant, the Scanlon’s practice sustainability at home by managing a low-maintenance desert-landscaped yard, purchasing eco-friendly products, such as detergents and recycling. MaryBeth says, “I am hoping to have the time to start a garden soon so then I will have use for composting my food at home rather than toting it to the restaurant.”

24 greenliving | December 2014

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leadership

LEAH FREGULIA ROBERTS Head of School/CEO, Arizona School for the Arts Leah Fregulia Roberts has served as a founding faculty member since the Arizona School for the Arts opened in 1995. She fulfilled the role as school principal for nine years until taking on her current position in 2007. One of her biggest achievements is working with the students to help them “understand the importance of creating sustainable environments and that every action they take has an impact.”

The school’s youngest students are in charge of the weekly recycling program for the campus of more than 900 students, staff and faculty, and the seniors compost lunch items for the campus garden as part of the Environmental Science class.

Fregulia Roberts adds, “Several years ago, the ASA National Honors Society officially adopted the swath of McDowell Road bordering campus through the ‘adopt-a-street’ program run by the City of Phoenix. We strive to teach sustainable habits that students can carry with them beyond the school walls.”

Fregulia Roberts adds, “Because I live and work in downtown Phoenix, I am an urban core person. I value the many sustainable transportation options in the downtown area, such as walkability, access to Metro Light Rail and nearby bike paths. In fact, these were important reasons for locating both Arizona School for the Arts and my home in the downtown area.”

GINGER LOPEZ Co-Owner, Clean-Air Cab Ginger and her husband Steve Lopez started their green business, Clear Air Cab, naturally… “I had just had our second child and every thought we had was on the future,” she says. The Lopez’ started the company with a 10-Pruis fleet and offset the little carbon they did emit by buying carbon credits.

Ginger adds, “Our garage is Green Shield certified (meaning we recycle our oil, solvents and oil filters), and I’m most proud of planting trees in our community that we can watch grow with our children. I also love being a Local First business member and taking it a step further by sourcing products and services we need for our business locally.”

In her personal life, Ginger enjoys saving containers to reuse them for projects or storage. She adds, “We are on an irrigated lot so our trees and grass are watered with reclaimed water. I have a not-so-green thumb so keeping my garden alive is still trial and error for me.”

Ginger hopes to inspire people to realize “the power they have to change their community just by purchasing from local and green companies.”

Read more articles about leadership at greenlivingaz.com/leadership

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December 2014 | greenliving

25

innovation

5 Hot GREEn inDUStRiES in aRiZona

BY KEVIN BRADY

A

rizona is picking up momentum when it comes to having a robust green economy. The state is particularly strong in the solar power industry; Arizona is a major producer of solar panels. Other green jobs that our state is focused on increasing include the growth of other forms of renewable energy such as biofuel, wind energy, hydroelectricity and geothermal power.

SOLAR POWER Due to its sheer number of sunny days per year, Arizona has become one of the world’s best solar resources as well as being in the top three states for solar PV installation.

It also serves as major producer of solar panels because of the state’s favorable business climate and proximity to California, another major solar market. Tempe’s First Solar is now the world’s largest manufacturer of solar panels.

BIOFUELS The same reasons Arizona is ideal for solar make it a great place for farming algae in order to produce renewable fuels.

Phoenix has been rated as Photo courtesy of Honeywell the number one potential place to produce algae biofuel in the United States because algae requires huge amounts of solar radiation, warm nights and high temperatures to grow.

WIND ENERGY Exploiting wind energy has not been a priority for Arizona until recently. The Dry Lake Wind Project is one of the state’s initial plans to harness wind energy.

This plan will add 209 wind turbines to the existing 30 at the Navajo County site. Perrin Ranch Wind Farm, with more than 60 turbines just north of Williams, is another project providing wind energy in Arizona. Though wind turbines are relatively new the state, companies such as Southwest Windpower still support 700 to 1,200 direct and indirect jobs in Arizona.

HYDROELECTRICITY Glen Canyon and Hoover dams serve as huge sources of hydroelectricity for Arizona, California and Nevada. Glen Canyon Dam produces about 4.5 billion kilowatthours per year and Hoover Dam is just shy of that at about 4 billion, which serves approximately 1.3 million people in the aforementioned three states Arizona actually sits among the top 10 hydropower-generating states, making it a viable industry in which to seek employment.

Photo courtesy of Brocken Inaglory

GEOTHERMAL According to the Office of Energy Efficiency and Renewable Energy, geothermal energy resources have been used in North America more than 10,000 years ago by Paleo-Indian settlers. And Arizona’s dry climate lends itself to being well-suited for geothermal energy production and thus a booming industry, particularly due to the state’s 60-plus hot springs.

To read more about business visit greenlivingaz.com/business 26 greenliving | December 2014

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BUSINESS EVENTS

GREEN IN THE NEWS PLANNING PROGRAM AT ASU RANKED NATIONALLY IN TOP 25 Offered through the School of Geographical Sciences and Urban Planning, ASU’s planning program placed 25th out of 97 U.S. graduate programs listed in the Guide to Graduate Urban Planning Programs released by Planetizen, an online network for urban planning news, resources and commentary. The ranking takes 29 indicators into account that encompass program characteristics; characteristics such as course offerings, student retention and financial aid. Student characteristics, such as student employment rates after graduation and academic records of incoming students also contribute to the ranking. asunews.asu.edu

ZION & ZION BUILDING WINS BEST ARCHITECTURAL PROJECT IN SOUTHWEST Industry publication ENR recently named the new Zion and Zion building, located in Tempe, as the “Best Project in the Southwest” for its architecture, in the $10 million and under category. The 14,000-square-foot Zion and Zion building was completed earlier this year and features five high-tech conference rooms, six open collaborative spaces, nine-foot-high exterior sliding glass door windows, several thousand square feet of magnetic whiteboard walls, 16-foot-high ceilings and a hybrid work/play area and surround sound theatre café. zionandzion.com

USGBC AZ CHAPTER LUNCH + LEED December 10, 11:30 a.m.-1:00 p.m.

Oakland Construction 1700 N. McClintock Dr., Tempe Chad Billings, director of sustainability of and partner at Dick and Fritsche Design Group, is the presenter for this month’s meeting.

Check-in and lunch runs from 11:30 a.m. to noon. The presentation followed by audience questions will run from noon to 1:00 p.m. $20 for members ($25 after December 3), $25 for non-members ($30 after December 3) and $10 for students with valid I.D. usgbcaz.org

GREEN CHAMBER LUNCH AND LEARN December 10, Noon-1:30 p.m.

Macayo’s Mexican Restaurant 4001 N. Central Ave., Phoenix Join Green Chamber members for a fantastic networking opportunity as well as a great lunch. Your registration fee of $20 includes your choice of anything on Macayo’s lunch menu as well as a soft drink and tip. This month’s topic is Year in Review, featuring Arizona Republic’s energy and utilities reporter Ryan Randazzo. greenchamber.org

PHOENIX-TUCSON WATER-SHARING AGREEMENT Tucson and Phoenix have recently come to an agreement to help ease the burden of the drought that plagues the Southwest. In order to accomplish this, water agencies must share the resources on hand to stretch what limited supplies are available.

Essentially, the agreement states that Phoenix, which gets more water than it can store from the Colorado River, will send some of its surplus to Tucson. In return, the city of Tucson will share some of the water obtained from the Colorado River to Phoenix when needed. asunews.asu.edu

GRABBAGREEN OPENS IN CITYSCAPE Grabbagreen recently signed a lease on its third location in the Valley, at 50 W. Jefferson at CityScape. This location joins two others in Scottsdale — one on the corner of Scottsdale Road and Shea Boulevard and the other on the southwest corner of the 101 and Frank Lloyd Wright Boulevard. Founded by two Scottsdale moms in 2012, Grabbagreen has become a hub for those looking for a healthy alterative to onthe-go meals. grabbagreen.com Photo courtesy of Grabbagreen

Read more Green in the News at greenlivingaz.com/greennews

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WOMEN IN THE WORKFORCE December 12, 8:30-10:00 a.m 20 Lounge 7001 N. Scottsdale Rd., Scottsdale Slalom Consulting presents this event to help support female entrepreneurs, those who are starting their careers and ones who have inspirational stories to share with others. Fee with treatment is $35 for AZ Tech Council members, $55 for non-members; without treatment fees are $15 for AZTC members, $35 for non-members. aztechcouncil.org ARIZONA FORWARD ANNUAL LUNCHEON December 12, 11:30 a.m.-1:30 p.m.

The Ritz-Carlton 2401 E. Camelback Rd., Phoenix Adam Steltzner, a college-dropout-turnedengineer-and-rocket-scientist, will advise on how businesses can expand their boundaries and push the limits of human achievement with the “Right Kind of Crazy.” arizonaforward.org

December 2014 | greenliving

27

Recipes

HOLiDAY cHOcOLATes These healthy holiday chocolates by Pure Joy Academy’s Elaina Love prove decadence doesn’t have to destroy your devotion to clean eating this season. iNGReDieNTs 1 cup melted cacao butter 1/4 cup melted coconut oil 1 1/2 cups cacao or cocoa powder 1/2 cup lucuma powder (if you don’t have lucuma add carob powder or mesquite powder) 2 tsp. vanilla extract (or vanilla essence found at purejoyplanet. com) 30 drops caramel essence (purejoyplanet.com) or 2 teaspoons butterscotch extract 1 1/2 tsp. Sweet Leaf white stevia powder with no additives 1/2 tsp. high mineral salt

DiRecTiONs 1. Blend everything together in a dry (no moisture) blender until smooth.

2. Pour mixture into chocolate candy bar molds or onto a large cookie sheet.

3. Let set up in the refrigerator (do not freeze) until set (about 5 to 10 minutes).

4. Keep stored in the refrigerator or at room temperature.

Note: Lucuma and cacao butter can be found at most health food stores.

CHOCOLATE ADDITIONS Divide the batter into three bowls then add the following ingredients: BOWL 1: ALMOND-cRANBeRRY 3 Tbsp. powdered coconut sugar or xylitol (ground to a powder in a coffee grinder) 1/2-1 cup chopped almonds (soaked and dehydrated) 1/4-1/2 cup dried cranberries sweetened with apple juice

BOWL 2: ciNNAMON-pecAN BARK 3 Tbsp. powdered coconut sugar or xylitol (ground to a powder in a coffee grinder) 1/2-1 cup chopped pecans (soaked and dehydrated) 1 1/2 tsp. cinnamon powder or 10 drops cinnamon oil

BOWL 3: BUcKWHeAT cRispies 3 Tbsp. powdered coconut sugar or xylitol 1 cup buckwheat (soaked and dehydrated) DiRecTiONs 1. Mix additions into your chocolate.

2. Pour into your favorite holiday chocolate molds or in mini candy cups.

HeALTHY FRiTTATA This healthy frittata from Scramble’s Chef Rick Moses, featuring ingredients from local farmers and purveyors, is the perfect thing to serve to overnight guests in the morning. iNGReDieNTs 16 Hickman’s large eggs 2 cups turkey bacon 2 cups baby kale 1/2 cup Monterey Jack cheese 1/4 cup cheddar cheese 1/4 cup zucchini, diced 1/4 cup bell peppers, diced 3/4 cup skim milk 3 avocados 1/4 cup soybean oil

28 greenliving | December 2014

DiRecTiONs 1. Dice turkey bacon into half-inch pieces.

2. Crack and whip 16 large eggs.

3. Cut, peel and fan fourth of an avocado.

4. Dice zucchini and bell peppers into quarter-inch cubes.

5. Shred Monterey Jack and cheddar cheeses.

6. Preheat oven to 375 degrees.

7. Sauté turkey bacon, baby kale, bell peppers and zucchini until tender.

8. Add ingredients to a greased baking pan.

9. Add whipped eggs, skim milk and half of the

shredded cheeses to the baking pan.

10. Place baking pan in 375-degree oven for 15 minutes.

11. Pull from oven and top with remaining cheeses.

12. Bake for additional five minutes or until the cheese is melted and bubbly.

13. Let stand for five minutes before cutting.

14. Cut into three-inch squares and top with a fourth of an avocado, fanned.

Find more delicious recipes at greenlivingaz.com/recipes

greenlivingaz.com

recipes

rAW AppLe pie This raw, vegan apple pie from Haley Cloud of Living Raw by Grace is a scrumptious way to fi nish off any holiday meal you’re preparing this month. iNGreDieNTs 2 cups raw almonds 1 tsp. vanilla 1 cup dates 5 apples 1 tsp. cinnamon 1 cup raisins

DirecTiONs 1. In a food processor, with an “S” blade, grind almonds until fi ne.

2. Add dates and vanilla and process until a crumble has formed.

3. Press mixture into the bottom of a nine-inch pie pan.

4. Blend three of the apples, raisins and cinnamon until smooth.

5. Pour sauce over the crust in your pie pan.

6. Slice the remaining two apples thinly and layer them on top of the sauce.

7. Chill to set.

8. Serve after it has cooled, or freeze to cut into perfect slices.

TANTALiZiNG TAMALes Making and eating tamales is a tradition at Christmastime in many homes in the Southwest. These scrumptious traditional pork green chile tamales from Barrio Queen will surely become a family favorite in your home, too. iNGreDieNTs 2 lbs. fresh pork butt or shoulder 2 Tbsp. salt 1 yellow onion cut in half, then sliced 2 Tbsp. fresh garlic, chopped 1 cup poblano pepper, roasted, peeled, seeded and julienned

2 cups green tomatillo salsa (homemade or store bought) 1 cup water 2 packages of dried corn husks (24 husks) 1 package corn masa, dried

DirecTiONs 1. Trim pork of excess fat, cut into ½-inch cubes and season with salt.

2. In large braising pan, sauté on high heat for about 30 minutes, tossing often.

3. Cook off the juices until almost dry and the pork has a nice brown crust on it.

4. Add the onions, garlic and julienned poblano mix and stir.

5. Add green tomatillo salsa and water, and bring to simmer for an hour and a half until you achieve a thick dark green color and the pork is fork tender. Adjust seasonings to taste.

6. Transfer to another pan and allow to cool completely.

7. Soak the cornhusks in running warm water, rinsing completely. Make sure the husk is moist and fl exible then set aside.

8. Make the masa recipe for two dozen tamales according to the package directions, and set aside.

9. Take a moist corn husk in your open hand and take a small scoop (two to three ounces) of the corn masa dough and spread on the inside center of the husk. greenlivingaz.com

10. Take two to three tablespoons of the chilled pork green chile stew and layer it on top of the masa.

11. Add a bit more tamale masa dough on top of the green chile fi lling, then close the wrapper and wrap tightly, slightly rolling, for an even layer with the dough surrounding the fi lling.

12. You can roll it tight or take another empty husk wrapper and cut a small string to tie around the fi lled husk, knotting it fi rmly together.

13. Repeat to make remaining tamales.

14. To fi nish, take a pan with boiling water, add another slotted pan with lid to create a steam cooker.

15. Place the tamales into the steamer pan, cover and steam for 20 minutes until the masa is full cooked. The husk wrapper should pull away cleanly from the dough.

16. Unwrap from the husk, garnish with sauces of your choice and enjoy!

December 2014 | greenliving

29

arts & Entertainment

EXPEriEnCE GiFtinG

BY EMILY DOAN

T

he holidays are often equated with consumerism. But this holiday season we’re offering alternative gift ideas to help minimize the amount of materials consumed, in an effort to make this season a green one. In lieu of giving “more stuff,” here are a few suggestions that are sure to delight your friends and family, no gift-wrap required.

Activities and experiences are the perfect way to make memories with the ones you love. Give tickets to a show, concert or attraction in your area. Such a gift will have a minimal impact on the environment by using fewer resources, and the memories will hold an endless value. Other ideas include rock climbing, horseback riding or museum memberships. You can even go the extra mile by giving car- or bike-sharing subscriptions.

Services instead of goods are another way to cut down on your consumption of materials. If you can think of an area in which a friend or family member might need some help, then providing the means to a particular service is a thoughtful way to show how much you care. Grandparents would appreciate a technology or computer class; while parents might enjoy piano or sports lessons for their children. Services like spa sessions or cooking classes are other fun options.

Re-used objects as gifts take up no energy or resources, making them the kindest form of gift giving. Start by looking around the house for items that might interest the person to whom you’re gifting. Consider old DVDs or CDs, books, toys, cameras or sporting equipment. If you can’t find anything at home, head to a local flea market or antique shop and search through collectibles. Such gifts have a history and sentimental value that many people can appreciate. If giving a used gift makes you feel uncomfortable, write a note explaining the significance of the gift and how it comes at no expense to the environment, something the receiver is sure to admire.

Charitable donations are wonderful gifts that will keep on giving. Many nonprofits offer ways to give in your recipient’s name. Organizations like The Nature Conservancy allow you to give environmental and humanitarian materials like a solar oven to a family in need. You can even provide your recipient with a charitable gift card, allowing them to choose which charity they want to put your donation towards. This type of giving goes beyond just one individual and can make all the difference in the world… and for the world.

With just a little extra thought, you can be a much more sustainable giver. After all, it’s the thought that counts.

For more green gift ideas visit greenlivingaz.com/gifts Photo courtesy of Dorian Wallender

30 greenliving | December 2014

greenlivingaz.com

Introductory UnCooking Class $10 to enjoy 6 dishes, watch a demonstration, and be inspired toward health!

When: Monday, December 8th 6-8pm Where: THE ROCK (32nd St & Thunderbird) 13625 N. 32nd St. Phoenix, AZ 85032

12-Time Great American Beer Festival Medal Winner Brunch on Sunday • Daily Food Specials • Award-Winning Menu 10-time World Beer Cup Medal Winner

All Recipes are:  10 minutes or less  10 ingredients or less 12-Time Great American Beer Festival Medal Winner  $10 or less Brunch on Sunday • Daily Food Specials • Award-Winning Menu We invite you to experience our craft beer culture.

GLUTEN-FREE, SUGAR-FREE, DAIRY-FREE www.LivingRawByGrace.com/classes.html

Four Peaks Grill & Tap 15745 N. Hayden Rd., Scottsdale Four Peaks Brewery 1340 E. 8th St., Tempe

623-236-6007 Mention this ad and receive a FREE SMOOTHIE BOTTLE at the class!

FourPeaks.com

GiveToPCHF.org

greenlivingaz.com

December 2014 | greenliving

31

[SECTION NAME]

[SECTION NAME] Molly

Dorie

Jeff

Photo courtesy of Arizona Snowbowl

HOT SKI RESORTS FOR COOL WINTER DAYS

BY AMANDA HARVEY

A

s the Arizona weather cools down, the Valley’s ski slopes heat up. While we don’t normally receive snow in the capital, there are winter wonderland options close by to the north, east and south. With the average opening date in late November, there are multiple destinations now open for the winter season to fulfill your snow-filled dreams.

ARIZONA SNOWBOWL – FLAGSTAFF, AZ Located on the gorgeous San Francisco Peaks, Snowbowl resides 14 miles north of the iconic winter paradise that is Flagstaff. It is the oldest continually operating ski resort in the country, founded in 1938. Flagstaff experienced its first snow on November 3 and, as of publication, Snowbowl anticipates opening the slopes on November 28.

“With our projected opening date just around the corner, everyone at Snowbowl is busy getting ready for the season.

We’ve already seen snow and we can’t wait to have everyone up here on the slopes,” says Jason Stratton, director of marketing and sales at Arizona Snowbowl. Snowbowl is open seven days a week and offers four lifts that transport snow lovers to 40 trails for skiers and snowboarders of all skill levels. Two surface conveyers are also available for the firsttime snow bunnies that want to take it slow before shredding down a 2,000-foot slope. arizonasnowbowl.com

32 greenlivingaz.com greenliving | December 2014

SUNRISE PARK RESORT – GREER, AZ To the northeast, about four hours from Phoenix, lies Sunrise Park Resort in the majestic White Mountains on the Fort Apache Indian Reservation. Sunrise Park Resort is comprised of three mountains: Sunrise Peak, Cyclone Peak and Apache Peak, with 62 trails ranging in skill level from novice to advanced. There is also a sledding and tubing area for those less adventurous who wish to frolic in the snow.

After a busy day on the mountain, relax at Sunrise Park Resort Hotel and enjoy views of Sunrise Lake and Sunrise Mountain. If you’ve brought your camper with you, park it at Sunrise RV Park or if you’re feeling really adventurous, spread out your bedroll and sleep beneath the stars at the Sunrise Campground. sunriseskiparkaz.com MOUNT LEMMON – TUCSON, AZ Located in the Coronado National Forest north of Tucson, Mount Lemmon sits among the picturesque Santa Catalina Mountains. Mt. Lemmon Ski Valley is home to 21 trails, with the majority of their slopes classified as advanced at 42 percent. While Mt. Lemmon may have the most trails available for thrill seekers with advanced moves, there are still options for others who would like a less-intense experience. Thirty eight percent of the slopes are intermediate and 20 percent are for beginners. Three available lifts can transport you easily to the top of the mountain. Visitors can learn about the rich history of the mountain and its first climbers at the Mt. Lemmon General Store and Gift Shop. skithelemmon.com Amanda Harvey is a California-born, Tempe-based writer interested in green living and sustainability.

Find more travel destinations at greenlivingaz.com/travel November 2014 greenlivingaz.com | greenliving 1

Stuff their stockings!

Find the perfect gifts for your pets – or the pet lovers in your life!

Gifts • Toys • Treats • Adoptions

ENJOY TAX-FREE SHOPPING AT

PARK PLACE & LA ENCANTADA

greenlivingaz.com

December 2014 | greenliving

33

travel

all aBOarD!

AMERICA’S GREENEST TRAIN OFFERS UNFORGETTABLE CHRISTMAS MAGIC

BY MOLLY CERRETA SMITH

O

ne of the first things I heard when I became a mom and Christmastime rolled around was “Have you taken them to the Polar Express yet?” For many years my answer was “No, not this year.” I’m so glad that I can now respond, “Yes! And it’s magical!” Because it is.

The Grand Canyon Railway’s engine 4960, built in 1923, has of course received national acclaim for being the greenest steam-train locomotive in the world because it is powered by waste vegetable oil, some of the cleanest-burning fuel available. In fact, the Railway was awarded the 2011 Environment Achievement Award from the Department of the Interior for its vegetable oil use as well as other environmentally friendly initiatives.

The Polar Express experience is not only a green one, it’s a giving one as well. For the past 13 years, the Polar Express Charity Train has invited charities to obtain free tickets to ride the train via a simple application process. More than 30 notfor-profit organizations rode the 2013 Polar Express Charity Train and 29 participated in this year’s charity ride.

Beyond being green and charitable, both things we value here at Green Living, The Polar Express is truly a must-do experience for adults and kids alike. For starters, the town of Williams, particularly the historic district on the “other side of the tracks” is completely charming — I’m certain it was the inspiration for the movie Cars. My family and I chose the Polar Express train ride packaged with meals and

accommodations at the Grand Canyon Railway Hotel, just across from the depot.

After enjoying dinner, the hubby, kids and I bundled up and headed over to see Mrs. Claus, write letters to Santa and enjoy some hot chocolate before the train arrived. The outside of the depot and the trees lining the tracks were alive with colorful Christmas lights.

After boarding the train, the “chefs” handed out to each child cookies and more hot chocolate – had we known, we would have probably forgone the before-train hot chocolate, as the kids were pretty sugared up from that alone! The Polar Express author Chris Van Allsburg’s voice rang throughout the coaches, lulling the words of his famous book to all the train riders. As we approached the North Pole, the air filled with screams of delight as the children rushed to the windows to see Santa waving from his sleigh.

But those screams were mere whispers compared to the hoopla that ensued when Santa came through our coach. My children were among the last to be paid a visit by the big guy, and when Santa crouched down to talk with them and bestow upon each of them a silver bell on a thin red ribbon, I felt the spirit of the season run through me.

Now that I understand the magic of this journey, I encourage kids young and old to experience it for themselves.

Train photo courtesy of Xanterra Parks and Resorts

Find more travel destinations at greenlivingaz.com/travel

34 greenliving | December 2014

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green Scenes

GREEN SCENES 6TH ANNUAL GRAND CANYON CELEBRATION OF ART From now until January 18, all day Grand Canyon South Rim, Arizona Come enjoy a unique opportunity to see and purchase works of art from some of the best landscape painters in the country.

Proceeds will support the goal of funding a permanent art venue on the South Rim of Grand Canyon National Park. grandcanyon.org

FESTIVAL OF TREES HOLIDAY WRAP UP PARTY AND FINAL SILENT AUCTION December 4-6, 11:00 a.m.-7:00 p.m.

Tlaquepaque Arts and Crafts Village 336 State Rte. 179, Sedona Area artists and galleries will display more than 45 trees and gingerbread houses that have been decorated, from top to bottom, in fun and exquisite ways. Each display will differ from the next by using different materials and having different ideas.

The event will be both indoors and outdoors. Bidding on the silent auction takes place Saturday, from 4:30 pm to 6:30 pm.

Free event! tlaq.com

SCOTTSDALE GREEN BUILDING LECTURE SERIES December 4, 7:00-8:30 p.m.

Scottsdale Granite Reef Senior Center 1700 N. Granite Reef Rd., Scottsdale This event, part of a lecture series sponsored by the Scottsdale Green Building Program, is titled, “Energy Disclosures: Building Economic Value while Reducing Energy Costs.” If you’re concerned about environmental preservation of the city of Scottsdale, this event is for you! The event is free, open to the public and does not require reservations. scottsdaleaz.gov

SEDONA’S HOLIDAY TREE LIGHTING AND SANTA VISIT December 5, 5:00-7:00 p.m.

Canyon Breeze Plaza 300 N. State Rte. 89A, Sedona Kick off the holiday season with the Sedona Tree Lighting and Santa Visit.

Live entertainment, activities and refreshments will be available. Come hear Christmas carols and holiday favorites from musical and performing groups.

Let the youngsters tell Santa their wishes and dreams. This is a free event. sedonamainstreet.com

greenlivingaz.com

29TH ANNUAL LUMINARIA NIGHTS December 5-7, 5:30-8:30 p.m.

Tucson Botanical Gardens 2150 N. Alvernon Way, Tucson Tucson Botanical Gardens’ paths are lined with luminaria for the holidays and the gardens are fi lled with musical entertainment and festive refreshments. Admission ranges from $6 to $12. tucsonbotanical.org

20TH ANNUAL CHRISTMAS ON MAIN ST. AND ELECTRIC LIGHT PARADE December 6, 2:00 p.m.

Main Street, Casa Grande, AZ The afternoon activities lead up to the parade starting at 5:45 p.m. The parade ends at the craft booths, where live entertainment will be performed all night and food and drinks will be available. The parade awards will be presented after the parade comes to an end. casagrandeaz.us/rec

FOOD CONSPIRACY CO-OP 7TH ANNUAL CHICKEN COOP TOUR December 6, 10:00 a.m.-3:00 p.m.

Tucson Botanical Gardens 2150 N. Alvernon Way, Tucson Thinking about raising some hens but unsure where to start?

The Food Conspiracy Co-op’s 7th Annual Chicken Coop Tour is a fantastic way to get informed and inspired. Featuring a wide variety of coop sizes and styles along with many different backyard chicken keepers, this is the place to be if learning is your goal. There is no set route for these tours, participants may visit as many of the chicken coops on the tour as they wish; the tour is completely self-guided. All proceeds from the event will benefi t the Food Conspiracy Co-op’s educational programs. Tickets are just $5.

480-624-4821 foodconspiracy.coop

PHOESTIVUS OPEN-AIR MARKET December 10 and 17, 4:00-9:00 p.m.

Phoenix Public Market 721 N. Central Ave., Phoenix Presented by Get Your Phx, this holiday market features local vendors, food trucks, a beer garden and live entertainment. This event serves as a fundraiser for Community Food Connections.

Admission is free. phxpublicmarket.com

December 2014 | greenliving

35

green scenes

TUCSON CHAMBER ARTISTS: CHRISTMAS LESSONS AND CAROLS BY CANDLELIGHT December 12, 7:30 p.m., December 13, 3 p.m.

St. Philip’s in the Hills 4440 N. Campbell Ave., Tucson Tucson Chamber Artists present a holiday concert featuring the TCA Chorus and Soloists at St. Philip’s in the Hills Episcopal Church. Other performances include: Friday, December 12, 7:00 p.m., St. Francis in the Valley Episcopal Church, Green Valley; Sunday, December 14 7:30 p.m. at St. Mark’s Catholic Church (at the new Northwest location). tucsonchamberartists.org

PINE NEEDLE COILING ON GOURDS CLASS December 13, 8:30 a.m.-3:30 p.m.

Desert Botanical Garden 1201 N. Galvin Pkwy., Phoenix Learn techniques to add pine needle weaving to the rim of a gourd and create your own artistic basket for the holidays.

Instructor Gail Aubel will be taking the art of coiling a step further by floating or separating coils to create additional visual interest with gaps, spacing and twists in your basketry.

Students will receive a gourd that has been cleaned and all other materials are included in the price. Admission is $115 for members, $144 for non-members. dbg.org

4TH AVENUE WINTER STREET FAIR December 12-14, 10 a.m. to dusk 316 N. Fourth Ave., Tucson The Fourth Avenue Street Fair brings together more than 400 arts and crafts booths, over 35 food vendors, two stages, street musicians, jugglers, carnival food, a kids’ art area, face painting, balloons and more. fourthavenue.org

LAKE HAVASU CHAMBER OF COMMERCE DESERT BASH December 12-14, 9:00 a.m.-6:00 p.m.

Campbell Ranch 4066 Chemehuevi Blvd., Lake Havasu City Bring the whole family out for a fun, magical family weekend of camping, off-road poker run and lots of activities for all. There will be BBQ dinners, live entertainment and games, camping available on a first-come, first-serve basis. Fees differ depending on which activities chosen. golakehavasu.com

THINK GLOBAL, EAT LOCAL December 17, 7:00-8:30 p.m.

Scramble – A Breakfast Joint 6590 N. Scottsdale Rd., Scottsdale Join Scramble for an interactive evening featuring Hickman’s eggs. Holiday brunch ideas and recipes are sure to be a part of this event. Admission is $25 and includes interactive seminar and VIP gift bag worth $25. Call or go online for more details or to register for the event. azscramble.com

Local daily deals, Everyday Arizona’s earth friendly go-to website for something to do Finding Local, Daily Deals is easy to do!

Visit az2do.com to view our Local Daily Deals.

Then simply go to the merchant & ask to receive the deal!

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Check often! Deals can change daily!

Merchants, ask about our inventory control & traffic generating tools. Contact us today at inquiry@az2do.com.

36 greenliving | December 2014

greenlivingaz.com

JINGLE BELL RUN 5K December 20, 8:00 a.m.

Reach 11 Sports Complex 24 N. Tatum Blvd., Phoenix All proceeds and donations from this fun run/walk will benefi t the Marine Toys for Tots Foundation. Bring a new, unwrapped gift, dress up, tie bells onto your shoes and run to help those in need! Beat Santa Claus to the fi nish line and receive an entry into the drawing to win entry into 4 Peaks Racing events in 2014, presented by Tortoise & Hare Sports. 4peaksracing.com

67TH ANNUAL ARIZONA NATIONAL LIVESTOCK SHOW December 26-31, times of events vary Arizona State Fairgrounds 1826 W. McDowell Rd., Phoenix Enjoy livestock shows and sales, Cowboy Classics Western Art and Gear show, working ranch horse competition, Chuck Wagon Cook Off, Dutch Oven Cook Off, ranch rodeo and Farm Experience interactive area for children. Parking and admission is $10 per car. anls.org

NATIONAL BANK OF ARIZONA FIESTA BOWL PARADE December 27, 11:00 a.m.

Central Phoenix The Spirit of the Southwest parade route will traverse almost two miles around central Phoenix and feature brightly colored fl oats, helium balloons, fi ne equestrian groups, local celebrities and so much more. The event is free to the public; bleacher seating is $25 and reserved disabled seating is $10. If you can’t watch live, check out the broadcast on channel KNXV-ABC 15 or the live webcast on abc15.com. fiestabowl.org

AUDUBON SOCIETY CHRISTMAS BIRD COUNTS December 29-30 Bill Williams NWR & Havasu NWR 60911 Highway 95, Parker (Dec. 29) Just off I-40 @ Exit 1 (Topock), Lake Havasu City (Dec. 30) The longest-running wildlife census in North America with counts annually held for 114 years, each count takes place in an established 15-mile wide diameter circle and is organized by a count compiler, if you are a beginning bird watcher, you will be paired with a group that includes at least one experience birdwatcher. golakehavasu.com View all our events at greenlivingaz.com/events

greenlivingaz.com

December 2014 | greenliving

37

HE’S GREEN

SHE’S GREEN

PRODUCT REVIEWS BY OUR ECO-CONSCIOUS COUPLE JOHN AND JENNIFER BURKHART

Nothing says “cozy” on a chilly winter night more than cuddling up in your Snuggie and sipping a rich cup of hot cocoa — or in our case, piling onto the sofa with a couple of cats, a dog and a toddler. If you plan on drinking hot chocolate until you turn into Willy Wonka this season, we suggest sipping quality cocoa that’s organic and fair trade. We rate the cozy-factor of five brands of organic hot chocolate.

EQUAL EXCHANGE | ORGANIC HOT COCOA HE SAID: This is just another outstanding cup of chocolate water. When will people learn that dry milk powder tastes nothing like its original form? I made the second cup with fresh milk and it was much better. The chocolate is tasty and not overly sweet. I also appreciate all the ethical ways that Equal Exchange creates this product.

SHE SAID: This company shows support of small farmers to the extent of putting their farmers’ photos on the label. How cool! This cocoa was tasty and had a nice balance of vanilla and chocolate. It wasn’t too sweet or too watery when made as directed. But when I added about 1/2 tablespoon more of the mix, it was just right.

He gave it:

She gave it:

GREEN & BLACK’S | ORGANIC HOT CHOCOLATE MIX HE SAID: This one had a good balance of mellow chocolate that’s not too bitter and not too sweet, which is nice to see in our sugary beverage world. The last few sips were the slightest bit gritty, but that wasn’t enough to keep me from going in for a second cup.

SHE SAID: Since this was mixed with whole milk, it was definitely rich and filling. It will warm you up on a chilly night, but may bore you before you finish your mugful. Imagine dark chocolate with just a touch of sweetness... and nothing else.

He gave it:

She gave it:

TCHO | ORGANIC COCOA POWDER HE SAID: This is one complex cup of hot chocolate. It offers a light, almost lemony flavor as it hits the tongue and then it immediately plunges into the depths of dark chocolate. It wouldn’t be my first choice for a simple cup of cocoa, but I get the feeling that in the right recipe this could be amazing.

If you’re up for a challenge, grab a TCHO.

SHE SAID: There wasn’t a recipe for hot chocolate on the label, so we got to customize our cup. You don’t need much of this cocoa powder to make a very rich, delicious beverage.

I think it would be easier to buy the “drinking chocolate” version and leave this powder for baking mouth-watering treats, however.

He gave it:

She gave it:

RAPUNZEL | ORGANIC COCOA POWDER HE SAID: Man, I would climb up a tower to get a cup of this hot chocolate. It had an excellent balance of sweet milk and dark chocolate. This would be the perfect drink with which to unwind. Just heat up some Rapunzel hot cocoa, open a window and let your hair down.

SHE SAID: Though this isn’t an instant mix, it was simple to make, and you’ll have plenty of cocoa left to make rich holiday goodies. Following the recipe on the label, I used organic whole milk, organic raw sugar and a teeny drop of vanilla extract.

It was perfectly chocolaty and reminded me of brownies.

Drinkable brownies? Yes, please!

He gave it:

She gave it:

365 EVERYDAY VALUE | ORGANIC HOT COCOA HE SAID: This chocolate-flavored water wasn’t the worst instant hot chocolate I’ve ever had. But “just add water” hot chocolate is a little too much convenience for me. Call me a snob, but I prefer the creamy smoothness of a hot chocolate made with milk. A camping trip is the only time I could see myself going for this product.

SHE SAID: Just like those inexpensive foil-wrapped holiday chocolates, this one claims to be chocolate but tastes like something much different. It may have been the “natural vanilla flavor,” which was pretty strong. This should be renamed “hot vanilla-cocoa” just so no one is surprised.

He gave it:

She gave it:

See more product reviews at greenlivingaz.com/hgsg

38 greenliving | December 2014

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Allstate Appliances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 Arizona Center for Advanced Medicine . . . . . .Inside Front Cover Aunt Abby’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 AZ2DO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Bauman’s Xtreme Training . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Best Energy Advisor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 Copenhagen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 The Cutting Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Desert’s Edge RV Park . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 Despins Printing and Graphics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Food in Root . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Inside Back Cover Four Peaks Brewing Company . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Franchesca Lane, NYR Organic Cosmetics . . . . . . . . . . . . . . . . . . . 18 Humane Society of Southern Arizona PAWSH . . . . . . . . . . . . . . . 33 IKEA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Kathy Maguire, REALTOR®, GRI, ABR®, GREEN, EcoBroker® . . . . . 19 Living Earth Ecological Institute . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Living Raw by Grace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Me the Artist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Planet Hugger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Pure Joy Academy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Queen Creek Olive Mill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Recycled City . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 SAACA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Scottsdale Beds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover Seshi Organic Salon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Sonoran Smile Orthodontics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Stardust Non-Profi t Building Supplies . . . . . . . . . . . . . . . . . . . . . . . 21 SunHarvest Solar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Tryst Cafe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Tucson Herb Store . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Wellness Therapies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Wells Fargo Advisors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Wholesum Harvest . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

For more information about our advertisers, go to greenlivingaz.com/resources

Green Living magazine is your best source for a healthy and green lifestyle as well as the latest on everything eco-friendly Arizona has to offer.

$39 for 12 print + digital issues $12 for 12 digital issues Mail form to: 7575 E. Redfield Rd #219, Scottsdale, AZ 85260

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December 2014 | greenliving

39

COOL OUTRAGEOUS

STUFF 1. EFFICIENT JUICER

4. DECADENT BODY SCRUB

For some healthy eaters, juicing is an art, and as any artist knows, the proper tools for creating a masterpiece are essential.

Consider the HUROM HH Elite Series Slow Juicer your blank canvas. It is energy-efficient as well as efficient at extracting more juice from fruits, vegetables, leafy greens, wheatgrass, nuts and soy. The HH Elite greatly increases juice extraction and yield by up to 70 percent over previous models. $400 originalslowjuicer.com

Clairvoyant Beauty’s Coffee Butter Body Scrub, made with coffee beans and sea salt, provides a natural and decadent way to treat your skin this winter. The scrub works to exfoliate dead skin cells, stimulate circulation and detoxification, and help the body appear firmer and more toned. Shea butter and olive oil leaves help hydrate and soften the skin. $40 clairvoyantbeauty.com

5. ECO-FRIENDLY WINE

2. BRILLIANT DIAMONDS Brilliant Earth designs as well as sells engagement rings and other jewelry that all have been certified to be ethically produced. Brilliant Earth has been very influential in creating a market for ethically sourced jewelry.

The Willow Diamond ring features wispy vines of precious 18 karat white gold encircled around marquise diamond buds that surround the round, conflict-free diamond in the center. $975 brilliantearth.com

This three-bottle wine set includes Hall Wines’ signature Kathryn Hall Cabernet Sauvignon, dark fruit single-vineyard T Bar T Ranch Cabernet and Eighteen Seventy-Three” Cabernet Sauvignon. Owned by Craig and Kathryn Hall, a prominent Napa couple dedicated to winemaking excellence and with environmental responsibility. Kathryn served as the U.S. Ambassador to Austria during the Clinton Administration. $285 hallwines.com

6. RECYCLED PET BED 3. CONSCIOUS STYLE Copenhagen’s Viking Sofa by Skyline is made entirely of recycled and sustainable materials. The fabrics are comprised of recycled water bottles; the springs are made from recycled steel; BioSoybean-based foam makes up the sofa’s comfortable cushions and the wood elements come from sustainably managed forests in Oregon and California. $1,330 copenhagenliving.com

40 greenliving | December 2014

Pamper your dog or cat and let them sleep in “eco heaven” on this earth friendly pet bed!

West Paw Designs’ Eco Slumber bed uses eco fabric made with 85 percent recycled IntelliLoft fibers for the cover, which is then filled with 100 percent recycled IntelliLoft fiber. $69 ourgreenhouse.com

Find more cool outrageous stuff at greenlivingaz.com/cos

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greenlivingaz.com

December 2014 | greenliving

41

Open up to Healthful and Comfortable Sleep

TM

Un-zip an Open mattress and see the truth of what’s inside – a level of natural, healthful comfort that has nothing to hide.

Open beds and accessories merge the highest level of natural materials such as organic stretch-cotton covers, organic Plein Air Wool®, natural Talalay latex foam and independent, flexible, steel coils, sourced and constructed with pride in design and craftsmanship.

Scottsdale Bedrooms is Arizona’s only destination for Open beds and accessories. Open up to a Healthful and Comfortable Sleep Today.

8180 E FRANK LLOYD WRIGHT, SCOTTSDALE AZ

| 480.951.5885 | SCOTTSDALEBEDROOMS.COM

Components certified to be safe from harmful chemicals by Oeko-Tex 100