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Yours in practicing a greener lifestyle PUBLISHER/EDITOR-IN-CHIEF ASSOCIATE EDITOR CREATIVE DIRECTOR DIRECTOR OF OPERATIONS COPY EDITOR
Dorie Morales Amanda Harvey Misty Voitovski Jeffrey E. Stein Rachel Luman
ADVISORY BOARD Veronica Bahn Ken Edwins Jon Kitchell Mary McCormick Eric Olsen
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CONTRIBUTORS Andrew Bagnato Jamie Balesteri Jill Bernstein Andrea Brundage Jennifer Burkhart John Burkhart Michelle Talsma Everson Deanna Fleming Nicole Hahn Constance Halonen-Wilson Marlena Krueger Rosemary Prawdzik David Schaller Warren Tenney Chef Gerard Viverito MEDIA CONSULTANTS Michelle White CREATIVE INTERN Joshua Parris EDITORIAL/SOCIAL MEDIA INTERNS Ludwig Ahgren Shania Alba Stephanie Bray Blake Hemmel Riley Hoffman Bharat Venkatesh EVENT PLANNING/SALES/ MARKETING INTERN Ariana Rivera
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on the cover Chef Jennifer Johnson of Witnessing Nature in Everything shows off her sustainable shrimp tacos. Read more about her passion for healthy, tasty food on page 32! Photo by Riley Hoffman
6 Arizona Gears Up for America Recycles Day
28 One of the Most Important Elections is the One You Don’t Know About
Healthy Food Truck Road Trip
Queen Creek Offers Unique Combining Food and Vision with
Social and Environmental Impact
Sustainable Eating: Q&A with Chef Gerard
23 Fair for Life Companies Create a Positive
36 The Plight and Flight of Iconic Pollinators 40 Recipes: Fall Vegetarian Recipes & Thanksgiving Favorites
Green Scenes Calendar of Events
Launch Party Photo Collage
Viverito of Passionfish Nonprofit
Chef Jennifer Johnson
The Field is Greener at University of Phoenix Stadium
play green 32
8 Climate Change Series: Graham County 10 Keep Arizona Beautiful Rural Spotlight: Somerton Recycles 12 Tips for Reducing Holiday Stress and Clutter 14 The Green Gift Guide to Foodie Paradise 18 FORCE BLUE Offers Veterans a Green Mission 20 Take Guilt Off the Table this Thanksgiving 22 Priceless Pampering: Why Spa Days May be
Essential to Wellbeing
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November 2016 | greenliving
’m sipping spiced apple cider as I type this, reminding me that fall is in the air (even though it’s still 80 degrees outside). The fall and winter season is a great time of year in Phoenix; while the East coast and Midwest are preparing to be buried in snow, Phoenicians are busting out their first longsleeved shirts and scarves of the year, tickled pink for “sweater weather.” In addition to the cooler temperatures – whenever they decide to get here – fall food and the holidays are always a joyous time. Our November food issue is one of my favorites of the year, featuring tips for a healthy yet still flavorful Thanksgiving; agritourism activities in the Town of Queen Creek; fall and holiday recipes; a healthy food truck roundup featuring options throughout the state; a Q&A with Chef Gerard Viverito of Passionfish nonprofit; and much more. If the holidays feel hectic, don’t miss our tips to reduce holiday stress and clutter on page 12 and our article on why massage is essential to health and wellness on page 22. Peruse our Green Gift Guide on pages 15-17 to find the perfect local gift ideas for your colleagues, family and friends this season, and on page 14 check out the Maricopa County Food Systems Coalition Foodie Guide for some of the best gourmet fare in the state.
The fall and winter season is a great time of year in Phoenix; while the East coast and Midwest are preparing to be buried in snow, Phoenicians are busting out their first long-sleeved shirts and scarves of the year, tickled pink for “sweater weather.” Also featured in this issue: an inspirational article about the FORCE BLUE nonprofit organization that is giving former combat divers and veterans a chance to learn about and protect our endangered coral reefs; the upcoming America Recycles Day; updates on honeybees and monarch butterflies being added to the endangered species lists; Jewelmer’s ethically and sustainably sourced pearls; and others. Don’t miss our inaugural Simple Solutions Summit coming up next month! The event will take place on Saturday, December 10, from 9:00 a.m. to 3:00 p.m. at the Tempe Buttes resort. We are collaborating with the VerdeXchange Arizona business conference happening December 7-9. The Simple Solutions Summit aims to bring together these top CEOs and businessmen and women in addition to their families and the general community. We will have a panel of local expert speakers discussing their simple solutions on six pillars of sustainability: air, energy, education, food, water and waste. We will also have 50 interactive booth exhibits, a kids’ area, Eco-Tank, and much more. We will also host a celebration happy hour on Friday, December 9 from 3:00 p.m.5:00 p.m. Please join us! For more information and to RSVP, visit greenlivingaz.com/register. Get ready to enjoy the holidays with loved ones and remember to also take time for yourself in the upcoming busy season.
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ARIZONA GEARS UP FOR AMERICA RECYCLES DAY A BY RILEY HOFFMAN
merica Recycles Day, a national initiative of Keep America Beautiful, is taking place on November 15. America Recycles Day is gaining momentum and becoming recognized nationally with over 1,900 planned events across the country. Keep Phoenix Beautiful and the Arizona Recycling Coalition are working alongside the Public Works Department and the Re-Imagine Phoenix program to spread awareness and create an initiative to reuse items that would otherwise be sent to the landfill. “The purpose of America Recycles Day is to recognize all of the efforts to reduce, reuse and recycle solid waste across
the United States,” said Terry Gellenbeck, vice chair of the Arizona Recycling Coalition and recycling director at Keep Phoenix Beautiful. Even with good intentions to recycle, many households make mistakes that render their recyclable items useless. In most cases, placing all recyclables in a plastic bag and placing that into the bin will contaminate the entire load, which incidentally will be sent to a landfill. America Recycles Day was created to educate people on how to recycle better year round. “A big problem with recycling is contamination,” explained Tom Waldeck,
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America Recycles Day was created to educate people how to recycle better year round. Even with good intentions to recycle, many households make mistakes that render their recyclable items useless.
president and CEO of Keep Phoenix Beautiful. “People throw things in the recycling bin that don’t belong.” Plastic bags are still a large problem, he continued. Although plastic bags are technically recyclable on some level, they are not able to be processed with regular recycling such as bottles and cans. The thin plastic gets stuck in machines and causes delays and mechanical errors. Held about six months before Earth Day, America Recycles Day has a goal of keeping that Earth Day mentality throughout the year, with an exclusive focus on recycling. In previous years, Keep Phoenix Beautiful partnered on recycling events with Treasures 4 Teachers, a local organization that strives to make use of things people or companies would typically toss out. “Recycling Styrofoam is a big one [that cannot be traditionally recycled], but teachers use it for art projects,” said Waldeck. “Recycling is the only daily, easy and tangible effort all people can do to protect and preserve the environment in which we live, now and for the generations that come after us,” said Gellenback.
Spot Someone Tossing Litter From Their Car? Call the Statewide Arizona Litter Hotline at 1-877-3LITTER (877-354-8837) or Report online at kazb.org
For more on America Recycles Day and to find more recycling events in Arizona and other recycling ideas, visit americarecyclesday.org. Riley Hoffman is a Southern California native who has always been passionate about living a sustainable lifestyle and helping educate others to do so. Her most important personal focus is joining the fight to replace the use of fossil fuels with renewable energy around the world. Photography courtesy of Cindy Moss, Keep Phoenix Beautiful. Read more environment articles at greenlivingaz.com/environment
A joint program of: & November 2016 | greenliving
CLIMATE CHANGE SERIES:
GRAHAM COUNTY BY DAVID A. SCHALLER
raham County is one of range have no room to move higher and are not evolving fast Arizona’s best-kept secrets. enough to match the changing conditions. As some biologists Fewer than 38,000 people have put it, they have “nowhere to run and nowhere to hide.” call it home, and unless you are one of Add wildland fires to the mix and the threats of climate them, chances are you haven’t spent change to a unique ecosystem magnify. much time there. Only a thin road In populated areas, like the county seat of Safford, climate network connects it to surrounding challenges come in the form of heat and drought. Folks in DAVID A. SCHALLER counties, and yet the county itself – at Safford were reminded again in 2015 when they needed to 4,600 square miles – is one of the most declare a water emergency as temperatures soared and rain scenic and resource-rich in the state. became scarce. The town was the first in the state last year to Graham County was formed from parts of Apache and Pima put water restrictions in place and only in the late fall could Counties by the Territorial Legislature way back in 1871. It the restrictions be eased. The measures worked though, as a is named after the dominating heights of Mt. Graham, whose combination of alternate watering days, prohibited uses like peaks host a veritable Noah’s ark of plant and animal species, hosing driveways, limited outside watering hours, and even isolated for millennia and with adaptive strategies formed in mid-day water bans, helped the town cut daily consumption the last ice age. The high reaches of Mt. Graham are home to target levels. to the oldest stands of conifer trees in the Meanwhile, Forest Service officials southwest U.S. and harbor a uniquely continue a program of prescribed burns, endangered red squirrel quite recently an aggressive integrated pest management believed to be extinct. Talk about secrets! strategy aimed at bark beetles, and Ecologically speaking, Graham County is maintenance of the restricted area home to a biological treasure trove dating created near red squirrel habitat to lessen to antiquity. disturbance from recreational pressures. All This tenuous adaptation of species to the these steps are intended to give the natural sky-island ecology of Mt. Graham is also resource assets of the county a fighting a weakness as the climate changes. Hotter chance as the climate heats up. temperatures allow heat-stressed trees to Unanticipated impacts of climate fall victim to beetle infestations. Without change often include making worse those enough pine seeds to eat, the iconic red threats already being felt in a community squirrel will find tougher living conditions or region. Graham County has taken the and again flirt with extinction. The squirrel initiative to conduct a recent Community and other species accustomed to life at the Health Assessment that disclosed strengths summits of a 10,500-foot-high mountain and weaknesses present in the county Graham county is highlighted in red
8 greenliving | November 2016
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independent of climate change. Graham County is fortunate in that its many amenities include close-knit rural living and a wealth of small-town conveniences that contribute to community resilience like wellness centers, parks, health care and education systems. The assessment allows local leaders and residents alike to better anticipate where the stresses of warming and drought can be expected and mitigated by building on the assets already available to them. Long-term drought will remain a challenge for the waterstressed communities of the county, as well as its parched biota. It will take more than one favorable monsoon season to relieve the threats. Deep soil moisture and replenished aquifers, reservoirs and stream flow would go a long way towards restoring climate calm in the region and avoiding another water emergency declaration. Until that happens, residents and land managers must prepare for an uncertain future. The community resilience found across the treasured rural landscape of Graham County will be its most valuable asset as the future unfolds.
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For Green Living’s climate change series, each month we will focus on one of Arizona’s 15 counties and how climate change is affecting it specifically. Next month’s installment will focus on Greenlee County. David A. Schaller is a retired environmental scientist living in Tucson where he writes on climate, water and energy security.
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Read more environment articles at greenlivingaz.com/environment
November 2016 | greenliving
SOMERTON RECYCLES BY JILL BERNSTEIN
omerton, Arizona, is a small southwestern town made up of about 14,000 people who were looking to provide recycling solutions for their community. They first began looking into the program about seven years ago. During their annual retreat, the Somerton city council members made a trip to the Sedona Recycling Center to see how this small nonprofit manages to serve the communities of Sedona, Cottonwood, Clarkdale and Camp Verde.
They discovered that Sedona Recycling did everything from a small lot, less than half an acre in size. To handle the sorting and separation work at the center, Sedona Recycling had contracted with Rainbow Acres, a local area nonprofit serving adults with disabilities. The partnership enabled the nonprofit’s clients to find employment and the recycling center to find affordable labor to staff their efforts.
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Before sorting (left) and the clean yard after recycling (above, top). Somerton worked with local farm equipment manufacturers in the design and construction of their conveyor belt system (above, bottom).
“After our Mayor and City Council saw the very small but efficient recycling center in Sedona, they were encouraged that we could make this happen in our home town,” said Somerton City Manager Bill Lee. They applied for grants and used some finances from the city’s sanitation enterprise funds, and they now have curbside pickup of recycled materials every week in every home in Somerton. “The recycling program was well received by the citizens,” said Lee. “I believe they are very proud that Somerton was the first community in Yuma County to start curbside recycling.” The city oversees the recycling center, which Lee affirms has run in the black during the five years they’ve been in operation. One city employee oversees the center and works with approximately 18 prison laborers. They pay prisoners 50 cents per hour, which makes the center cost effective. They also worked with local farm equipment manufacturers in the design and construction of their recycling conveyor belt system. The key to success in creating efficient, effective recycling programs in small towns clearly lies in partnerships and ingenuity, in addition to keeping labor costs down. Learn more about Somerton’s recycling center at cityofsomerton.com/ sanitation.html and contact Sam Palacios at firstname.lastname@example.org to learn about how they designed and developed their recycling conveyor belt system. Jill Bernstein is the Executive Director of Keep Arizona Beautiful, a statewide nonprofit organization dedicated to empowering communities to take care of their environment through litter abatement, recycling and beautification. Photography courtesy of Sam Palacios, City of Somerton. Read more environment articles at greenlivingaz.com/environment
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STRESS AND CLUTTER BY ANDREA BRUNDAGE
he holiday season is a time of childlike joy for many, and a source of heightened stress for others. Typically, there are more pulls on our time and more stuff in our space during these months. More clutter equates to more stress, and ANDREA BRUNDAGE with more things on our to-do lists, our stress levels tend to soar. But with clarity and some pre-planning, your holidays can be joy-filled instead of stressfilled, and your clutter free space can support you rather than deplete you.
Declutter before decorating: Donate or gift things that you no longer use or want, and dispose of things that are broken and non-repairable.
HERE ARE 10 TIPS TO HELP YOU ALLEVIATE HOLIDAY STRESS AND CLUTTER:
1 2 3
IDENTIFY WHAT IS MOST IMPORTANT TO YOU. Make decisions and holiday plans that align with what you deem most important. BE REALISTIC ABOUT YOUR FINANCES. Stay within your budget and do not fall victim to impulse or guilt buying.
DECLUTTER BEFORE DECORATING. Purge things that a.) you no longer love, b.) you no longer use, and c.) no longer serve you well. Donate or gift things that you no longer use or want, and dispose of things that are broken and non-repairable.
PLAN AHEAD. Schedule the appointment with a photographer for family portraits sooner rather than later. If you are hosting the holiday dinner, get a preliminary count on how many are coming and decide what you can delegate.
12 greenliving | November 2016 greenlivingaz.com
START EARLY ON GREETING CARDS. If you prefer to address cards by hand, start now. Otherwise, consider utilizing a software program or app that allows you to print address labels. This will save time for years to come! CONTROL WHAT YOU CAN. You can set personal boundaries. You can control clutter. You can control how you respond and react. If family dynamics stress you out, you can limit the amount of time you spend in those situations.
SIMPLIFY GIFT GIVING. If you stress over fresh ideas for gifts, consider purchasing gift cards, a family gift, or gifts of experience like a vacation or outing. A membership to a club, museum, or tickets to a play are ideas that provide wonderful experiences. Bonus: They do not contribute to clutter!
GIFT BAGS ARE EASY. If you spend hours wrapping gifts, use gift bags instead. Not only are they decorative, they also save time and can be repurposed again and again.
If you find yourself stressed out every holiday season and if you truly want this year to be different, then try out a few or all of these tips. Here is to you, your family, and to a holiday spent in your peace-filled home and in the presence of those you hold most dear. Andrea Brundage, MBA, is a Professional Organizer & Bringer of Calm. In addition to helping busy families and senior clients, she works with corporate and business clients and their employees. Andrea teaches organizing principles and time management. She is also a public speaker and is working on her first book. If you are ready to turn your “Chaos into Calm,” reach Andrea at professionalorganizeraz.com or at (480) 382-1085. Find more green life articles at greenlivingaz.com/greenlife
Simplify gift giving: Consider gifts of experience like a vacation or outing! Gift cards, a membership, or tickets to a play can provide wonderful experiences and do not contribute to clutter.
DO NOT OVER COMMIT. Protect your time. Say yes if you want to, and no when you need to.
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November 2016 | greenliving
THE GREEN GIFT GUIDE
TO FOODIE PARADISE BY JAMIE BALESTERI
ith the holidays fast approaching, it can be tough to find unique gifts that are also thoughtful and represent a green mindset and lifestyle. What better way to do that than through good food? A few things to look for JAMIE BALESTERI are products that support local small businesses and that are wholesome, sustainable, fair trade, or all of the above. Many products that fit the bill can be found at your local farmer’s market. To get started, here are a few recommendations for holiday gifting the Green Living way. CSA – THE GIFT THAT KEEPS ON GIVING CSA stands for Community Supported Agriculture, which is a general term for a prepaid subscription for farm-fresh products. There are several Arizona farms and ranches that have their own CSA programs, typically operating on a seasonal and monthly basis. Most CSAs provide vegetables, but you can find a few that include meat, eggs, dairy, honey and fresh bread. Check out Blue Sky Farms for some killer organic veggies, or Double Check Ranch for the (100 percent grassfed, organic) meat lover. SWEET & SAVORY Terre Botanicals is an artisan purveyor of aromatic comestibles. Their offerings include salts and sugars botanically flavored with pure edible essential oils. They also offer the edible essential oils themselves, which are great to use as liquid spices in any food or beverage recipe. Find them at the Old Town Scottsdale Farmers’ Market or on their website at terrebotanicals.com. Other Local Artisans: Peanut Butter Americano, Lillie Mae’s Blue Ribbon Pickles, Zak’s Chocolates, and Homeboy’s Hot Sauce.
LOCAL LIBATIONS With tons of new craft breweries opening up, and a growing Arizona wine industry, alcoholic beverages would be a great way to go. A growler from recently opened Helton Brewing Company in Phoenix or a bottle of Bodega Pierce or Dos Cabezas wine make excellent host or hostess gifts. Don’t forget cocktail complements like Iconic Cocktail Co. mixers and AZ Bitters Lab. GREEN THUMB For those with a grow-your-own-food mentality, herbs, seeds, fruit trees and plant starts are a unique and thoughtful gift. Visit recently opened Dig It! nursery in Phoenix, check out the Urban Farm’s fruit tree program, or find seeds through Native Seeds/S.E.A.R.C.H. for varieties that are indigenous to the desert southwest. COFFEE & TEA When caffeine is a necessity, coffee and tea purveyors who are mindful of sustainable sourcing can be the perfect resource for a great gift! For coffee, check out Peixoto Coffee Roasters or Exo Roast Co., and for tea, visit Loose Leaf Tea Market or find Cha Union at a few local farmer’s markets in the Phoenix area. DON’T FORGET THE PETS! Even though your furry friends might not hold similar excitement for the holiday season, they sure will show their joy when you gift them some delicious treats made by the Flying Bakery or Happy Tails Barkery. For more Green Gift ideas, search goodfoodfinderaz.com, and visit a farmer’s market in your area! Jamie Balesteri is an advocate of the local, sustainable food system and works with several key organizations within the food and farmer’s market community in Phoenix including the Maricopa County Food System Coalition. For stories on her passion for farming, travel, and recipe development, visit the-open-range.com. For more articles about nutrition visit greenlivingaz.com/nutrition
14 greenliving | November 2016
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SHOP LOCAL: HOLIDAY GIFT BUYING BOOSTS LOCAL ECONOMY BY ERICA FETHERSTON, COMMUNICATIONS DIRECTOR FOR LOCAL FIRST ARIZONA
f you’re reading Green Living magazine, then you should consider yourself a conscious consumer. You care about your environment, your community, and making an impact. It all starts with picking up a copy of Green Living to learn about the latest trends and news in living a lifestyle focused on sustainability. And you should know that your individual actions make a difference. This holiday season, you don’t have to sacrifice your values when it comes to holiday gift giving. You can easily bring a little joy to your friends and family as well as make a positive impact when you support businesses that are green and locally owned. When you choose to shop locally instead of at national chains or
mega online retailers, studies show that up to four times more money remains in the local economy and recirculates to support jobs and a vibrant, prosperous community. Imagine giving a gift to a neighbor and simultaneously spreading joy within your entire community. You vote with your dollars every day for the kind of community you want to live in. This holiday season is no different. Use this Green Living Gift Guide for the best recommendations from local and green businesses. Join Local First Arizona and Green Living magazine in celebrating Buy Local Month, and visit localfirstaz.com for more local shopping recommendations beyond the holiday season.
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FORCE BLUE OFFERS VETERANS
A GREEN MISSION BY MICHELLE TALSMA EVERSON
hile many eco-based nonprofits bring together a diverse array of supporters, the newly founded FORCE BLUE truly merges an unexpected medley of ecoactivists. When friends Jim Ritterhoff and MICHELLE TALSMA EVERSON veteran Rudy Reyes arrived at Sunset House, a dive resort in the Caribbean, they expected a typical week of vacation. Instead, Reyes, a former recon Marine who had struggled with depression and PTSD, experienced marine diving as pleasurable instead of combat-driven. The experience was nothing short of life altering and inspired the creation of FORCE BLUE. FORCE BLUE was created to give “former combat divers and Special Operations veterans a chance to learn about and explore one of the most critically endangered ecosystems on the planet, and to adapt their training and teamwork to aid in its protection,” according to the organization. “FORCE BLUE is a warrior’s journey for our nation’s commando veterans to find inner strength in service to protect and rebuild the ocean’s coral reefs,” explained Reyes, who now serves as the nonprofit’s co-founder and one of its directors. “Heal the reefs, heal veterans and heal the planet’s soul. SOF [Special Operations] commandos are in crisis; there is an epidemic of depression and suicide. We need a mission, and FORCE BLUE is a noble mission.”
18 greenliving | November 2016
How will FORCE BLUE work? According to the organization, beginning in spring 2017, six former special operations combat divers will train in a “Coral Reef Special Operations School” at Sunset House. During training, they’ll learn to adapt their skills to coral reef protection and preservation alongside scientists and celebrities who help raise public awareness. The team will learn to re-grow and transplant coral as well as learn about the policies that come with environmental conservation and politics. Once trained, the FORCE BLUE team will go on missions to preserve the coral reef and raise public awareness. Marine scientist and author Dr. Ellen Prager is the chief scientist and one of the directors at FORCE BLUE. “Throughout the world, coral reefs are in trouble, and many are on the verge of collapse. As a scientist, I have always been exceptionally careful not to be an alarmist, but honestly, we are now at a point in history in which the world’s coral reefs are at serious risk,” Dr. Prager said. Dr. Prager notes that FORCE BLUE is a unique way to raise the public profile for coral reef conservation. “One of the significant problems facing coral reef conservation efforts is getting the word out to broader audiences and making people realize the importance of reefs, the threats they face, and that we need to improve management, protection, and restoration efforts so that we have coral reefs in the future,” she said. “FORCE BLUE divers can reach audiences that many current programs have been unable to.”
DEPARTURE AND RETURN The Monarch Butterfly as Metaphor Solo Multimedia Art Exhibition by D.D. Bracy
September 17 - November 27
Top photo: With Trammell Crow (middle) with Rudy Reyes (far right) and other Force Blue members and supporters at the recent fundraising event in Dallas. Bottom photo: Aerial view of Sunset House Resort in the Caribbean. 2021 N. Kinney Road, Tucson, AZ 85743 // 520-883-3024
Recently, FORCE BLUE hosted a fundraising event in Dallas as a launch pad for their dual mission. “The Dallas fundraiser was fantastic in its ambition and scope,” Reyes said. “We brought together the best warriors and scientists for the first time to fight the wars on PTSD and climate change. Most of the people from these communities rarely interface with one another. With FORCE BLUE, we are bringing the planet together to heal coral reefs and warriors’ souls.” While the merger of these two “worlds” may seem uncharacteristic, Dr. Prager believes that it makes perfect sense. “Another way of thinking about it is that our world’s coral reefs are under attack. Who better to fight back than our most respected and valued military veterans?” explained Dr. Prager. “Additionally, while the damage to coral reefs is mostly out of sight, so too are the problems many of our veterans face. Through this program we can help combat problems faced by our deserving veterans as well as the world’s coral reefs.” To support FORCE BLUE, Reyes encourages supporters to donate to the cause and keep up with the nonprofit on its social media sites and website. To learn more, visit forceblueteam.org or follow the nonprofit on Facebook at facebook.com/FORCEBLUETEAM. Michelle Talsma Everson is a freelance writer, editor, public relations consultant and mom based in Phoenix. With degrees in both journalism and PR from Northern Arizona University, she writes for several Valley publications. Find out more at mteverson.com Read more giving back articles at greenlivingaz.com/givingback
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NW corner of Scottsdale Rd. & Lincoln (602) 418-1792 | baumansxtremetraining.com November 2016 | greenliving
TAKE GUILT OFF THE TABLE
THIS THANKSGIVING BY NICOLE HAHN
ealthy alternatives to Thanksgiving? These are words most people never want to hear. Thanksgiving is one of the few days of the year that entitles us to wear stretchy pants and enjoy an extra helping or two of mashed NICOLE HAHN potatoes and gravy. A plate of Grandma’s stuffing, Uncle Steve’s famous green bean casserole or Dad’s mouth-watering pecan pie are all nothing short of family tradition and, unfortunately, saturated fat. The average Thanksgiving meal is 3,000 calories – but then, who really eats an average amount of food on Thanksgiving? This holiday season, let’s keep in mind a few tricks that will preserve the flavor in our dishes and the button on our pants. Offer mashed cauliflower (left) instead of potatoes and swap mayonnaise for plain Greek yogurt (right) for a healthier Thanksgiving dinner.
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If you are striving to keep your calories and fat intake in check because of health or dietary reasons, here are a few ingredient substitutes subtle enough that your guests aren’t likely to notice: • Cut carbohydrates and calories by offering mashed cauliflower instead of mashed potatoes. Most people are surprised by this delicious swap! • A vegan alternative to sweetened condensed milk, found in pumpkin pie and sweet potato casserole recipes, is pureed silken tofu with honey. That’s right, tofu. • Swap eggs with applesauce or black beans in baked goods. • Plain Greek yogurt replaces mayonnaise in recipes like Deviled eggs and can also replace sour cream in chip and vegetable dips. Greek yogurt is lower in saturated fat, yet keeps the consistency light and the taste great. The average American gains one to two pounds between Thanksgiving and the New Year. Before we know it five years have passed, the New Year’s resolution to join the gym didn’t quite happen, and we’ve gained 10 pounds. Here are some tips to managing portion control while still enjoying the holiday dishes you love: • Ditch the dinner plate and use a smaller salad plate for your first helping of food. After you have finished eating, wait 10 minutes to relax and let your body digest the meal. Want more? Use your salad plate again for your second helping. Listening to your hunger cues is key. greenlivingaz.com
• Use your fist to measure out a serving of meat and the vertical view of your fist to size casseroles and mashed potatoes. • As much as we wish it to be the case, there is no such thing as a calorie-free dessert. Cut the pie or cake into eight equal slices to measure approximately one serving. Though it seems counterintuitive, do not skip breakfast in preparation for the big meal. Stick to your normal eating habits and exercise routine. Otherwise, you are more likely to binge on empty calories throughout the day and feel worse because you failed to supply your body with nutrients. Lastly, weight gain is controlled by calories coming in and calories going out. Take a step outside the kitchen and enjoy a stroll with your family before or after the big meal.
Clinical Nutrition Senior Manager Nicole Hahn, MS, RD, CNSC, takes delight in teaching people of all ages how to create delicious meals that maintain a balanced diet. She earned a Bachelor’s degree in Nutrition and Dietetics from the University of Arizona and a Master’s in Human Nutrition from Arizona State University. After schooling, Hahn joined Banner Health at Banner Boswell Medical Center as a dietetic technician and dietitian and served for six years before taking on the role of clinical nutrition senior manager in 2013. For more articles about nutrition visit greenlivingaz.com/ nutrition
Cut your holiday pie into slices that equal one serving (left) and take a stroll with the family before or after your big meal (right) to keep calories in check.
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November 2016 | greenliving
HEALTH & WELLNESS
BY MARLENA KRUEGER
n my mother’s generation, a spa was primarily for the ladies. The estheticians mainly performed facials, waxing, hair and nail treatments – very few places offered massage. The spa was viewed as a social getaway and a place for MARLENA KRUEGER indulgent pampering. Now, that has changed. In the last 10 years, spa treatments – and most specifically massage – have become an integral routine in the lives of thousands of men and women. Treatments are added into people’s calendars on a regular basis as part of their basic wellness regimen. The multitasking that comes with travel, careers and family is balanced by self care and restoration. The popularity of massage has increased not only because of the stress-relieving benefits, but also in part to the tremendous rise in exercise awareness. Massage helps release tense muscles while increasing range of motion, lowering blood pressure, and relieving chronic neck and back pain. The power of human touch has been proven essential to healing, and sadly for some, massage may be the only form of touch they receive all week. Massage can be combined with other therapies such as hot stones and cold lasers to provide even quicker healing. Over the last four years, facial treatments are no longer viewed as an indulgent treat, either. Most facials could be considered therapeutic, as they address burdening skin conditions such as adult acne, rosacea and melasma. Many adults who find physical healing from these procedures speak to the mental healing that comes with increased self confidence. Estheticians graduate with an in-depth background in skin care, studying all skin types and conditions. Clients can be
22 greenliving | November 2016
taught how to care for their skin type (oily, dry, sensitive, normal) by knowing which products and ingredients will give them the results they are looking for. For the most part, spas carry product lines that are not available at department stores. The latest advances in peptides, enzymes and growth factors are formulated with a high percentage of these ingredients, which are designed to take care of specific skin issues. These product lines are known as cosmo-ceuticals, somewhere between cosmetic and pharmaceutical. The evolution of the spa includes a surge of new technology for skin care treatments. These treatments can be offered as a single service or a combination of services. Some of the advances include radio-frequency, ultrasound, multiple wavelengths of laser light therapy, micro-current, LED and cryotherapy, to name a few. The rise in the popularity of these tech-heavy treatments can be attributed to the aging population, not just the baby boomers. Clients are looking to take control of the aging process, retaining a healthy, fresh appearance that was once only possible through more invasive procedures. Spa-goers place a tremendous value on wellness, prioritizing balance, health and self care in order to gain optimum performance in life. The spa has become a place of stress relief, physical healing and self confidence. The word pampering is just not cutting it. The value a spa adds to your life is priceless. Marlena Krueger is the executive director of Body Beautiful Spa located in Phoenix. She loves helping people look and feel their best, while making the newest skincare, anti-aging technologies, and spa services available and affordable. Find more health & wellness articles at greenlivingaz.com/health
CORPORATE SOCIAL RESPONSIBLITY
FAIR FOR LIFE COMPANIES CREATE A POSITIVE
SOCIAL AND ENVIRONMENTAL IMPACT BY DEANNA FLEMING
o meet consumers’ increasing demands for the welfare of others and the environment, many companies are focusing on social accountability and more sustainable products. Consumers have become increasingly familiar with the DEANNA FLEMING Fair Trade label on goods like coffee, tea and chocolate, which ensures a transaction in the supply chain has been certified fair trade (for example, farmers received a fair price for the goods that they sold). But recently, some food companies have committed to a new Fair for Life certification. The Fair for Life program was a response to various requests of consumers, producers, processors, retailers and their global suppliers concerning the lack of applicability and breadth of existing fair trade and social responsibility certifications. More than 500 consumer products worldwide have received the Fair for Life certification, which requires a rigorous thirdparty evaluation of social accountability and fair trade. It goes above the Fair Trade certification by looking at a company’s practices as a whole, including the ingredients used in its products. For San Francisco’s Harmless Harvest, a company specializing in organic coconut water, Fair for Life certification means a commitment to the highest ethical standards in product safety, environmental sustainability, and fair wages and working conditions for all of their employees from Thailand to San Francisco. Since receiving the Fair for Life certification, Harmless Harvest has given back to rural farming communities in Thailand, making a positive impact on health and education. The Fair for Life Board, comprised of local Thai farmers and developed to meet communities’ specific needs, invested in
monthly healthcare check-up clinics that have benefitted more than 900 locals and donated close to 400 school uniforms to the local children. Fair for Life ensures that their certified businesses are ecosystem-based and that the products benefit people and the environment in a tangible way. For Harmless Harvest, this means working with local Thai farmers using traditional farming methods, passed down over generations, to grow and harvest organic coconuts. It may take longer, but in the end, the organic farming methods lead to a cleaner and healthier planet for future generations. Other Fair for Life companies include Dr. Bronner’s Magic Soaps, Lake Champlain Chocolates, Madécasse, Mountain Rose Herbs, Salt Spring Coffee, and more. For consumers, supporting a company that is taking the necessary steps to create a positive impact on the communities at the source of their products is vital. When customers purchase Fair for Life certified products, they can rest assured knowing they were harvested in an ethical and sustainable manner, making a difference for people and the planet. For more on becoming Fair for Life certified or finding Fair for Life certified products, visit fairforlife.org. Deanna Fleming is the VP of Marketing and Innovation for Harmless Harvest. Her team is responsible for creating delicious, organic products through an ecosystem business model that is committed to people and the planet, increasing the positive impact in this world. Deanna has also worked for Big Heart Pet Brands and Del Monte foods, driving marketing for top brands in the consumer packaged goods industry. Find more green life articles at greenlivingaz.com/greenlife
November 2016 | greenliving
CORPORATE SOCIAL RESPONSIBILITY
JEWELMER’S ECO PEARL FARMING BY AMANDA HARVEY
ewelry has been a common thread followed by another two or three years of connecting culture and fashion for as careful monitoring and nurturing while the long as history has been recorded. pearl is grown before it can be harvested. Many know the dirty secrets behind the During this time, the oysters are placed “blood diamond” industry, but admirers in floating baskets underwater, which are can rest assured knowing sustainable pearl regularly turned and cleaned to ensure farming follows a strict standard. Culturing optimum health. South Sea pearls is an industry that has To give back to the community within been following green standards long before which their pristine pearl farm is located, the rise of corporate environmentalism. Jewelmer created the Save the Palawan The golden South Sea pearl, also known Seas Foundation (SPSF) nonprofit in as the “Queen of Gems,” has to be grown 2006. SPSF aims to spread conservation in a clean environment with unpolluted education in order to ignite action water and controlled climate factors. This is and inspire change. SPSF also teaches why pearl farms remain some of the most sustainable livelihood practices like pristine nurseries in the world. beekeeping, organic farming and tree Established in 1979 by French pearl planting, enabling natives to make a living farmer Jacques Christophe Branellec and while preserving natural resources. Filipino entrepreneur Manuel Cojuangco, “We are in a joint venture with Mother Jewelmer Joaillerie is the leader in environNature and we are the minority shareholder, mentally friendly South Sea pearl farming. with at most 49 percent,” said Jacques Jewelmer senior vice president and creative Christophe Branellec, deputy CEO. Jewelmer The tropical waters of the Palawan director Gaelle Branellec, Jewelmer deputy strives to create a cleaner marine ecosystem Islands in the Philippines house the goldCEO Jacques Christophe Branellec. lipped Pinctada maxima oyster, the largest while producing beautiful pearl jewelry that pearl-bearing oyster in the world. Jewelmer’s pearl farm has is indeed a sustainable indulgence. been declared a no-take zone, meaning the coral beds are not Claudia Kretchmer, President of Steven Kretchmer Jewelry harmed. This also allows the same coral beds an opportunity to in Scottsdale, partners with Jewelmer “because the morals and heal from previous human destruction. Marine life is also able standards of their company mirror what we believe in.” She to come and go freely from the coral beds. This rich diversity of continued, “Jewelmer strives for beautiful pieces but also cares marine life coupled with modern pearl farming technology has about how they are made and the people involved. You can led to a unique partnership between man and nature to create always tell when something has been created with care.” the rare golden South Sea pearl. “Jewelmer is committed to preserving the ecosystem for For more information on Jewelmer, visit jewelmer.com. For more on not only the present, but for future generations to come. the Save Palawan Seas Foundation and its conservation efforts, visit savepalawanseasfoundation.org. Local retailer Steven Kretchmer Fine Pearl farming, when done correctly, contributes to a healthy Jewelry also carries the brand in stores. ecosystem between man and nature,” said Joseph Meli, Jewelmer’s operations director for the Americas. There are 323 Golden South Sea Pearl photo by Harvey Tapan. precise steps required in the creation of one pearl. The oyster is bred and grown for two to three years before being grafted, Read more about corporate social responsibility at greenlivingaz.com/csr
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THE FIELD IS GREENER AT
UNIVERSITY OF PHOENIX STADIUM BY ANDREW BAGNATO
ith its retractable roof and field, University of Phoenix Stadium has a welldeserved reputation for innovation. The Glendale stadium takes the same approach to its “Green Mission.” ANDREW BAGNATO As a member of the U.S. Green Building Council, University of Phoenix Stadium has undertaken numerous sustainability initiatives in its first decade. The building has been in the international spotlight over the last three years, hosting the 2015 Super Bowl and the 2016 College Football Playoff National Championship. Next April, it will host the 2017 NCAA Men’s Final Four. “University of Phoenix Stadium has made our ‘Green Mission’ a major point of emphasis,” said Tom Sadler, President and CEO of the Arizona Sports and Tourism Authority, which owns the facility. “From recycling to using energy saving lights and conserving electricity, we have adopted the best sustainability practices in our industry. As the host building of the 2017 Phoenix Final Four, we will work to help the event achieve its sustainability goals.”
As a member of the U.S. Green Building Council, University of Phoenix Stadium has undertaken numerous sustainability initiatives in its first decade.
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Here are a few highlights of University of Phoenix Stadium’s Green Mission: RECYCLING The stadium generates 120 tons of recycled trash each year. It recycles glass and plastic bottles, primarily for NFL games and all major stadium events. The stadium has designated containers to capture these articles on all public levels. The stadium leases a cardboard compactor that is used for all paper products and is in use for all stadium functions. On game days, tailgaters are given complimentary recyclable bags for disposal of recyclable materials. ENERGY SAVING LED SPORTS LIGHTS The first NFL game to be played under LED light was on September 21, 2014, when the Arizona Cardinals hosted the San Francisco 49ers. The stadium replaced 780 metal halide fixtures with 312 Ephesus Stadium fixtures. The Ephesus system requires only 310,000 watts of energy to power as compared to the previous system at 1.24 million watts. The reduced wattage creates an estimated 75 percent reduction in overall sports lighting energy consumption. It also lightens the load on the air conditioning system and is more efficient than the previous lighting system.
University of Phoenix Stadium uses Hydro-Scrubbing to deep clean concrete areas. This system power scrubs and vacuums, using approximately 25 percent of the water used during regular power washing and mopping.
GREEN PRODUCTS AND CLEANING OPERATIONS The stadiumâ&#x20AC;&#x2122;s pest control company, Steritech, uses 100 percent green products in all service and pest control applications. Stadium operations staff use environmentally friendly cleaning products including hand soap, cleaning solutions, and microfiber mops and rags, which preserve water. Stadium restrooms have eco-friendly products for all toilet tissue and hand towels. University of Phoenix Stadium uses Hydro-Scrubbing to deep clean concrete areas. This system power scrubs and vacuums, using approximately 25 percent of the water used during regular power washing and mopping. The stadium is set up to be water efficient, a critical feature in the desert. University of Phoenix Stadium has installed dual flush water-saving handles in its most heavily used restrooms. The rest of the facility features 1.2 GPF (gallons per flush) urinals and 1.6 GPF toilets. CONSERVATION EFFORTS The stadium has curtailed all unnecessary usage of lighting and electrical equipment during non-event days by turning off lights in unused areas, walk-in freezers and other appliances that use power. Stadium staff monitors real-time electrical usage with the local power company to coordinate peak and low-peak demand hours. In addition, the stadium has purchased bicycles to ride in the facility as an alternative to electric or gas-powered carts.
For more information on University of Phoenix Stadiumâ&#x20AC;&#x2122;s Green Mission, visit universityofphoenixstadium.com/stadium/green-mission. For more on the NCAA Final Four, visit phoenixfinalfour.com. Andrew Bagnato is a partner in Bagnato Pflipsen Communications, the public relations firm of record for the Phoenix Final Four Local Organizing Committee. He has nearly 30 years of experience at the highest levels of sports journalism, media relations, marketing communications and sports business. Top photo courtesy of Ephesus Lighting. Exterior shot courtesy of John Penic, City of Glendale Read more articles on innovation at greenlivingaz.com/innovation
November 2016 | greenliving
ONE OF THE MOST IMPORTANT ELECTIONS
IS THE ONE YOU DON’T KNOW ABOUT BY WARREN TENNEY
n addition to the important presidential election, this year’s ballot also includes one critical race directly impacting you and your water. It is the election of five members of the Central Arizona Water Conservation District Board of WARREN TENNEY Directors. If you are wondering what that is, you are not alone. The Central Arizona Water Conservation District (CAWCD) is the legal name of the Central Arizona Project (CAP), the 336-mile canal that delivers Colorado River water from Lake Havasu to Phoenix and Tucson. The CAWCD Board is responsible for maintaining the 30-year-old CAP canal, setting rates charged to its customers (including Valley cities), determining the taxes paid to finance the CAP system, and establishing policies to manage CAP water. The Board is comprised of 15 members, with 10 elected from Maricopa County, four from Pima County, and one from Pinal County. This year, Maricopa voters will elect five Board positions. It’s not a high-profile race and requires voters to do a little more homework, but the outcome will affect the entire state. The CAWCD Board will be facing issues that impact the rates charged to utilities for Colorado River water delivered by the CAP, which are eventually passed on to you, the utility customer. These issues include increasing energy costs, shortage of Colorado River water, the expense of recovering water stored underground by the Arizona Water Banking Authority to offset shortage, and the operation and maintenance of CAP’s aging infrastructure.
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The cities of Maricopa and Pima Counties are key CAP customers, providing water to more than 85 percent of Arizona’s population. CAWCD and the cities will need to work together to develop the critical solutions to ultimately ensure citizens have secure, safe water at a reasonable price. Truly a public service, the CAWCD Board is a voluntary unpaid non-partisan position. It’s important not to mix partisan politics into water. So, do a little research to make a well-educated selection. Share what you learn with family, friends and co-workers so they can also understand the importance of the CAWCD election. It is important to have Board members actively engaged and committed to the wise management of the CAP system. This secures a strong future for Arizona. There are 10 candidates running for the CAWCD Board: Alexandra Arboleda, Jennifer Brown, Frank Fairbanks, Michael Francis, Thomas Galvin, Ben Graff, Rick Heumann, Jim Holway, Mark Lewis and Rory Van Poucke. Kudos to the candidates for running and for understanding the importance of CAP water to Maricopa County and the rest of Arizona. For more, visit cap-az.com and amwua.org. Warren Tenney is the Executive Director for the Arizona Municipal Water Users Association (AMWUA). He was elected twice to the CAWCD Board. Photo courtesy of Central Arizona Project. For more articles about leadership visit greenlivingaz.com/leadership
October launch party Thank you to everyone who attended our October launch party at the beautiful Kitchens Southwest showroom!
Join our Simple Solutions Kickoff Party before the event from 3:00 p.m.-5:00 p.m. to learn more about our upcoming Summit!
Donâ&#x20AC;&#x2122;t miss our upcoming party: Thursday, November 3 at Steven Kretchmer Jewelry in Scottsdale
Find more information and RSVP at greenlivingaz.com/party and greenlivingaz.com/summitkickoff
Shannon Tyndall of Oakcraft and Windy Zachek, CEO/owner of Oakcraft, enjoying the evening.
Heather Szymanski of Efficiency First of Arizona and Jerry Lawrence of ThermalStar.
LeRoy Zachek, founder of Oakcraft, his wife Brenda Zachek, owner of Oakcraft, Dorie Morales, publisher of Green Living Magazine, and guests.
A big shout-out to our sponsors from the party: Host & Title Sponsor:
OAK CRAFT E L E GANT CAB I N E T R Y
Sponsors: Allstate Appliances, Earth Friendly Building Materials, Embajador Tequila, Lifetime Tea, Pomegranate Cafe, Recycled City, Scottsdale Wine Trail, Witnessing Nature in Food Nonprofit Beneficiary: Kiwanis Eliminate Program
Will Worosylla of Unified Brands and Scott Preller of Green Organics Pest Control are all smiles after winning bottles of Embajador tequila.
Photography by Vince Alfaro
WE RAISED OVER $850 FOR KIWANIS ELIMINATE PROGRAM!
The amazing Chef Jennifer Johnson of Witnessing Nature in Food whips up fresh, tasty food for our guests.
Debbie Davis of Sleekskin was the lucky winner of the Astara Skincare gift box.
November 2016 | greenliving
QUEEN CREEK OFFERS UNIQUE AGRITAINMENT EXPERIENCES BY CONSTANCE HALONEN-WILSON
he Town of Queen Creek was founded on deep-rooted history with an emphasis on farming and agriculture. Now a vibrant community, the town strives to honor the agricultural heritage by enhancing the “agritainment” (agriculture CONSTANCE HALONENentertainment) opportunities located WILSON within Queen Creek. Recognizing the economic and cultural value of the agritainment movement, and aware of the benefits the agritainment industry provides to the community, supporting an expanded agritainment district became a key economic development goal for the Town of Queen Creek.
Pictured here and above is Schnepf Farms. The Schnepfs were one of the founding families of Queen Creek.
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Agritainment, farm-to-fork, and interactive farm experiences are increasing in popularity throughout the nation, with several agritainment favorites located in Queen Creek: Hayden Flour Mills, Schnepf Farms, Sossaman Farms and Queen Creek Olive Mill. SCHNEPF FARMS The Schnepfs were one of the founding families of Queen Creek, with Ray and Thora Schnepf arriving in 1941. Growing a variety of produce – including potatoes, corn and peaches – the farm expanded in the 1990s to include a petting zoo, carnival rides and bakery. Since then the farm has only continued to grow, offering new and exciting opportunities for residents and visitors. Beginning December 1 the farm transforms into a Winter Wonderland with ice skating, train rides, fresh Christmas trees, bonfires and hayrides to feed deer. Schnepf Farms also offers dinner in the orchard, a U pick garden and unique items in the Country Store. SOSSAMAN FARMS/HAYDEN FLOUR MILLS Sossaman Farms is another active farm in Queen Creek operated by a founding family. Established in 1919, Sossaman Farms is a fifth generation farm in Queen Creek producing corn, cotton, alfalfa and small grains. Sossaman Farms is also the home to Hayden Flour Mills, a family owned business that prides itself on making the freshest and most flavorful flours from some of the world’s oldest varieties of wheats. Hayden Flour Mills offers specialty flour for pancakes, pizza and pasta. From red fire wheat crackers to ancient barley, greenlivingaz.com
GREEN THUMB Hayden Flour Mills offers specialty flour for pancakes, pizza and pasta.
white Sonora berries and stone-ground oats, you’re sure to find something special. Products are available online, and visits to the farm are available by appointment. QUEEN CREEK OLIVE MILL The Queen Creek Olive Mill is the only working olive mill in the state of Arizona. In addition to providing tours, the Olive Mill offers a unique dining and shopping experience. With an endless variety of olive oils, vinegars and olives from which to choose, the Olive Mill also offers baked goods, local wine and specialty items like BBQ sauces, coffee and spices. The Olivespa includes items like tangerine lip balm, Sonoran spice body oil and olive oil soap. After shopping, enjoy a delicious meal in the grove. Select from unique menu items like the Kalamata sandwich or the San Tan Pizza featuring Arizona-grown pistachios. Along with Queen Creek’s agricultural roots, the equestrian community is also a vital piece of the town’s history. Queen Creek offers a variety of events for equestrian lovers at the Horseshoe Park & Equestrian Centre, where visitors can experience barrel racing, roping and flat track racing. Agritainment has emerged as an opportunity for farm owners to diversify their agricultural operations and provide unique experiences that enhance the popular farm-totable movement. For the Town of Queen Creek, creating an agritainment district preserves the community’s agricultural heritage and protects destinations that provide experiences for residents and visitors.
After shopping and taking a tour of the Queen Creek Olive Mill, enjoy a delicious meal in the grove like the Kalamata sandwich.
Learn more about Queen Creek’s unique agritainment industry: Schnepf Farms: schnepffarms.com Hayden Flour Mills at Sossaman Farms: haydenflourmills.com Queen Creek Olive Mill: queencreekolivemill.com Horseshoe Park & Equestrian Centre: queencreek.org/HPEC Town of Queen Creek: queencreek.org Constance Halonen-Wilson is the Public Information Officer (PIO) for the Town of Queen Creek. Read more about gardening at greenlivingaz.com/greenthumb
November 2016 | greenliving
COMBINING FOOD AND VISION WITH CHEF JENNIFER JOHNSON BY LUDWIG AHGREN
n the heart of downtown Phoenix, in an old Pie Factory, stood a group of 20 or so people from all walks of life gathered around the great unifier: food. Not just any food, but one of the most beautiful displays I’ve ever seen. At the head of it all was Chef Jennifer Johnson, founder of Witnessing Nature in Everything. We were gathered for a Fountain Hills TEDx event on Visions with Purpose. You may be wondering what food has to do with vision, and you’re not alone. Before this event I didn’t look at food, I inhaled it. Jennifer set out to change the way we interact with what we eat. Behind Jennifer was a large white canvas. Taryl Hansen stood in front of it equipped only with colored markers. Taryl is the founder of Frame the Message Ink. She was there to create a “LIVE Action Graphic Recording” using keywords from Jennifer’s talk and turning it into a still art piece. The spread was set up on a large glass table with metallic legs. Lights were illuminated underneath the glass, which shined through and cast shadows across the display. The plates of food not only spanned the length of the table but also sat at different heights. All the food was covered by sheets of brown wax paper.
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Jennifer told us about the importance of using all senses when eating food. “We eat with our eyes, noses and stomachs,” she said. Taryl immediately drew a large green leaf with Jennifer’s words surrounding it. By covering the food, Jennifer forced us to start using something other than our vision. Suddenly, I picked up hints of what she had prepared. I was sure there were tomatoes, mushrooms and cheese hidden underneath. Nothing had changed from where I was standing or how I was breathing, but my senses had clearly heightened after listening to the chef. It was finally time to see the food. The collective sounds of our stomachs might have rushed Jennifer to begin the unveiling. The first dish we were greeted with was seasalt crackers with fresh brie and Swiss cheese. It looked delicious, but Jennifer constantly reminded us to enhance our senses. White, yellow and cream colors are what we focused on, not how good it would taste. Then she lifted the next paper, producing kiwi and strawberry kabobs. The colors seemed so much more vibrant when we took special notice of the food in front of us. She continued unveiling each dish and explaining where it came from, why she prepared it for us, and giving us
bite-sized pieces of wisdom. She lifted the brown wax paper off another plate with her specialty dish, cream cheese-stuffed mushrooms topped with a sprig of thyme. She told us, “Food can heal.” Taryl drew another leaf, shading it with marker, and wrote down that quote. Jennifer went on to explain that this became her signature dish because her boyfriend would request it so often. It became something special and intimate between them. The dish takes the sweet creamy flavor of the cream cheese and combines it with the spongy texture of the mushroom to create a combination that’s memorable. All the papers were eventually lifted, and we were treated with a spread of everything from European inspired bruschetta to shrimp cocktail. Jennifer talked to us about the creative process for each dish. She would spend hours experimenting by taking ingredients that are so good alone and combining them with others to elevate the flavor, often using her family as guinea pigs. After enough suspense, we were released to try the food in front of us. The plates were pushed to their limits on how much they could hold. My personal favorite was a chocolate chip cookie sandwich with ricotta cheese in the middle. Jennifer left us with a final message: “Food is who we are.” Taryl drew the quote and built into the length of a final leaf. The best part about Jennifer’s work is that it is good for you. Eating healthy is one of the most important aspects of food for Jennifer. She uses local, fresh produce from Arizona farms and chooses ingredients that are in season. The plates, napkins and utensils she uses are all compostable.
Jennifer wants to change the way we interact with what we eat. She teaches the importance of using all senses when eating food. She also uses local, fresh produce from Arizona farms and chooses ingredients that are in season. The plates, napkins and utensils she uses are all compostable.
Jennifer quit her full-time corporate job to pursue her passion for cooking. She now travels to different parts of the world to improve her craft. Witnessing Nature in Everything provides cooking classes, chef services, photography and more. To find more information about Chef Jennifer, visit witnessingnature.net. For more on the Fountain Hills TEDx event, visit tedxfountainhills.com. Ludwig Ahgren is a journalism and English student at Arizona State University. He enjoys performing comedy, writing about new topics and eating.
Taryl Hansen, founder of Frame the Message Ink, created a “LIVE Action Graphic Recording” using keywords from Jennifer’s talk and turning it into a still art piece.
Photography courtesy of Vince Alfaro. Read more articles on chefs at greenlivingaz.com/chefs
November 2016 | greenliving
Q&A WITH CHEF GERARD VIVERITO
OF PASSIONFISH NONPROFIT
assionfish.org is a nonpartisan, multi-media public education project of The Tides Center, a fiscal sponsor of nonprofit organizations nationwide. Passionfish aims to elevate the dialogue around seafood health and sustainability above the din of rhetoric so that this pressing CHEF GERARD VIVERITO environmental and social problem can be addressed in an honest, civil and progressive manner. The multi-media public education approach includes forums that reveal common ground amid contention, feasts that celebrate seafood, broadcasts that build awareness, and books that highlight the efforts of many people who are working hard to save the seas. Learn more about Chef Gerard Viverito and Passionfish in our Q&A below.
IMPROVE YOUR OIL. It doesn’t make sense to buy healthy, sustainable foods and then cook them with oils made from genetically modified plants. Your family will love the buttery texture of palm oil, which is natural and sustainably produced in Malaysia. Because it is heat stable, it can be used for grilling, baking and frying without burning. UPGRADE YOUR FAVORITE SPICES. The use of chemical fertilizers and plant pesticides is a growing concern in the spice industry. But organic spices and herbs can be pricey, so invest in organic for those that you use all the time. Here’s another money-saving tip: Whole ginger root is a fraction of
WHAT ARE SOME EASY TIPS TO “GREEN-UP” OUR GROCERY CARTS TO EAT MORE SUSTAINABLY? EAT LESS MEAT AND MORE BEANS. Peas, lentils and other legumes are called nitrogen “fixers.” They convert inert gas from the atmosphere into the type of ammonia needed for plant food, reducing the need to use as much synthetic nitrogen fertilizer. BUY WILD-CAUGHT U.S. SEAFOOD. American fisheries have some of the most stringent ecological rules in the world. Be open to sampling different fish species. If we ate what the oceans were sustainably supplying instead of insisting on only a few preferred fish species, we would further cut down on over-fishing our waters.
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Eat less meat and more beans! They convert inert gas from the atmosphere into the type of ammonia needed for plant food.
the price of powdered. Buy a root and cut into 1-inch cubes, then toss them into the freezer. Grate a cube whenever a recipe calls for this fragrant spice. If we ate what the oceans were sustainably supplying instead of insisting on only a few preferred fish species, we would further cut down on over-fishing our waters.
LOOK FOR “GRASSFED,” “ORGANIC” OR “PASTURE-RAISED” BEEF. Raising livestock takes a big toll on our environment, requiring 3.9 billion hectares (9.6 billion acres) of land for grazing and to produce animal feed. That’s an area that’s five times larger than Australia. But that doesn’t mean you have to give up meat if you want to eat sustainably. Just choose quality over quantity. When cooking, combine meat with healthy plant-based foods. Throw some black beans into ground beef when making tacos or combine chicken with quinoa when making a casserole.
WHAT FOODS SHOULD WE ELIMINATE FROM OUR SHOPPING CARTS IN ORDER TO BE MORE SUSTAINABLE? I try to read all of my labels. The first thing I take into account is how many ingredients are there? I try to avoid any packaged product containing more than five ingredients, as most of them would then be modified starches, gums, stabilizers, salts and sugars. We don’t need any of these for a nutritious, well-balanced meal. Additionally, I make sure that there are no trans fats. Look for items that say partially hydrogenated “XYZ” oil. It can be any type of oil, but the hydrogenation to make them shelf stable also turns them into trans fats which are very unhealthy. Artery-clogging trans fats may be lurking in your grocery cart, even if you follow a zero trans fat diet. Until the FDA’s new ruling takes effect in 2018, foods labeled “0 trans fats” may legally still contain up to half a gram of trans fat per serving.
state constitution that the fish and seas must be used in a sustainable fashion. I was introduced to functional cooking about 20 years ago. That helped shape my culinary point of view. Not long after, I founded Passionfish, an organization that educates and inspires people to eat sustainable seafood. That led me to consider how we source other elements to a meal such as fresh vegetables. I now encourage chefs and consumers to shop at local farmer’s markets.
WHAT ARE THE CONSEQUENCES IF WE DO NOT SHIFT IN A MORE SUSTAINABLE DIRECTION? We will eventually run out of space. We have a tremendous population on the planet that is growing exponentially. Food sources such as seafood are a finite resource. If we keep growing and eating at unsustainable rates, we will eventually run out of some food items. For example, many scientists believe that by 2048 our oceans will not have fish left for us to eat. That is hard for Americans to believe since we only eat around 14 pounds per person annually on average, but countries such as Spain at 100 pounds, Japan at 147 pounds and Iceland at 221 pounds per person are numbers that drive that point home. We need to protect our planet. To me that does not mean banning farming, but doing it in a more responsible way, and also eating smaller sized portions to cut down on the astronomical amount of food waste we create. Chef Gerard Viverito is a culinary instructor as the Director of Culinary Education for Passionfish, an NGO nonprofit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also operator of Saveur Fine Catering, a company whose beliefs and products center on local, sustainable and organic foods. He appears regularly on radio and television programs demonstrating this as well as consulting clients on their dietary needs. Visit chefgerard.com and passionfish.org for more information. Read more articles on chefs at greenlivingaz.com/chefs
IS BUYING LOCAL FOOD ONE OF THE BEST WAYS TO EAT HEALTHY? I think buying local is one of the best things we can do. Mankind has survived for millennia eating what was in season. As an added benefit, your food does not have to travel long distances, losing nutritional qualities each day on the road and using up fossil fuels to get to us. Best of all, we get to support our neighbors! Our country is surrounded by water, yet we import 91 percent of the seafood we consume. Couple that with the fact that fish is uninspected (unlike meat and chicken), and the potential for disaster is huge. It’s not that we do not catch fish, but most U.S. fishermen export their catch to countries willing to pay more and we import the cheaper species. One way to guarantee sustainability in your seafood purchases is look for Alaskan seafood. Alaska has it built into their
Raising livestock takes a big toll on our environment, but that doesn’t mean you have to give up meat if you want to eat sustainably. Just choose quality over quantity.
November 2016 | greenliving
THE PLIGHT AND FLIGHT OF ICONIC POLLINATORS
BEES AND MONARCH BUTTERFLIES
BY ROSEMARY PRAWDZIK
t’s no secret that pollinator populations have declined significantly in the last several decades. Of major concern is the decline in honeybee colonies, which peaked at 3.5 million colonies in 1989 and dipped to 2.7 million in 1991. Honeybees pollinate 75 percent of all the fruits and vegetables in the U.S. Globally, there are 20,000 described bee species. The Sonoran Desert region is home to an estimated 500 to 700 species. According to the Bee Informed Partnership – a collaborative of leading research labs and universities supported by the United States Department of Agriculture (USDA) and the National Institute for Food and Agriculture (NIFA) – population declines are due to three main factors: infestation by the varroa mite; the use of pesticides (especially neonicotinoids); and malnutrition caused by habitat destruction and changes in land use. However, there is good news. Research in the U.K. and Netherlands has shown that generalist bees are thriving compared to specialist bees. “New research shows that many native North American bees are better pollinators for both wild and cultivated plants than honey bees,” said Kim Franklin, Conservation Research Scientist at the ArizonaSonora Desert Museum (ASDM). Additionally, losses due to Colony Collapse Disorder (CCD), once a major threat, have decreased according to the Environmental Protection Agency (EPA). Colony losses were as high as 60 percent in 2008 and decreased to 31.1 percent in 2013. Bee populations are recovering due to several European nations and the U.S. restricting the use of pesticides and fungicides related to CCD, but also because of the honeybees themselves. Honeybees are capable of repopulating quickly; queen bees lay as many as 1,500 eggs per day!
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Two of the issues impacting bees–pesticides and habitat loss–are also affecting one of the world’s most iconic butterflies, the monarch. In 2013, monarch populations in the eastern U.S. were at their lowest recorded levels. Why the concern for monarchs versus other butterfly species? “Monarchs are forecasters of pollinator health, so their decline may signal the decline of other pollinators,” said Sergio Avila, Conservation Research Scientist at ASDM. Not only are monarchs beautiful, they are the only butterflies that migrate in the U.S. The international northsouth migration route, from central Mexico to southern Canada, averages 4,000 miles. “Migrations can take up to five generations of butterflies to complete the yearly round trip,” said Avila. “Without feeding and breeding grounds along the migratory corridors, monarchs cannot complete their migration and life cycle.” Protecting traditional habitats and creating new ones to support bees and monarchs is crucial. With a grant from the National Fish & Wildlife Federation, the Arizona Monarch Conservation Partnership was created and is led by ASDM. This network of conservation groups works collaboratively to advance Arizona monarch conservation. Participating agencies include the Sky Island Alliance, Southwest Monarch Study, Borderlands Restoration, Signature Botanica, and the Southwest Center at the University of Arizona. In 2016, their inaugural year, the partnership developed numerous butterfly gardens, propagated and distributed native plants, shared horticultural knowledge on the propagation of native pollinator plants, and registered 20 new “Monarch Waystations” – rest-stop gardens offering the resources necessary to fuel monarch migration. This is where you come in. Creating habitats for bees and monarchs (and other pollinators) isn’t like pushing a boulder
uphill; it’s simple. The folks at monarchwatch.org have made it easy to ratchet up your landscaping to invite monarchs to “come on down.” According to Avila, there are six primary plant species monarchs find irresistible: the aptly named Butterfly Weed, White Stem Milkweed, Antelope Horn, Desert Milkweed, Rush Milkweed and Arizona Milkweed. “Don’t let the word ‘weed’ discourage you,” said Avila. “Milkweeds are a family of plants, about 30 species. Monarchs lay their eggs on these plants, and these plants are the only food source for monarch caterpillars.” You can also help by building your own “monarch waystation.” All that is required is nectar plants for food, milkweed for laying eggs and feeding caterpillars, sun protection, and a commitment to refrain from using pesticides and herbicides containing glyphosphate. A nearby water supply is also helpful. To attract bees, add annuals, perennials, shrubs and trees that bloom through the seasons to your landscaping. This ensures nectar and pollen will be available year-round. When selecting your plants, avoid showy hybrids. They may look great, but they are often sterile and produce little pollen. According to the Pollinator Partnership, bees are most attracted to bright white, yellow, and blue flowers that have either a shallow landing platform or are tubular in nature. The Arizona Native Plant Society website offers a 24-page guide that lists the best pollinator plants, their colors, and the times of year they bloom at aznps.org. For additional information about planting for pollinators, visit pollinator.org. To learn more about creating a monarch waystation, go to monarchwatch.org for their “Creating a Waystation Guide.” To learn more about the Arizona-Sonora Desert Museum’ Pollinator Hot Spots program or their work with monarchs, visit desertmuseum.org. Rosemary Jane Prawdzik is a marketing and public relations consultant and freelance writer and editor living in Tucson. She has a degree in Communications from Miami University and has been published in several regional publications. She is currently working on her first book. Photography courtesy of Rhonda Spencer. For more articles about wildlife visit greenlivingaz.com/wildlife
November 2016 | greenliving
HEALTHY FOOD TRUCK 2
BY BLAKE HEMMEL
o you hesitate to eat at food trucks because of the grease, the calories, or the sneaky preservatives? Contrary to what you might think, not all food trucks are unhealthy! Many mobile restaurant and food truck owners are paving the road toward affordable, organic food with locally sourced ingredients. This healthy food truck round up will guide you to some of the healthiest mobile food eateries across Arizona!
Central: 1 // LIVIN’ LITE ARIZONA // PHOENIX With a menu that includes free-range organic chicken sandwiches, veggie burgers made from locally grown beans, and organic soups and salads, Livin’ Lite Arizona is dedicated to providing healthy, locally sourced food. The Livin’ Lite truck has a variety of gluten-free and vegan options and provides detailed nutrition facts for every menu item on their website. Livin’ Lite aims to be healthy, calorie-conscious and organic. livinliteaz.com
items at Loca Popa are vegetarian, but the homemade falafel is loaded with healthy, plant-based protein, meaning you won’t leave Loca Popa hungry. locapopa.com
Northern: 3 // 3’s IN THE TREES // FLAGSTAFF Located next to Dark Skies Brewery in Flagstaff, 3’s in the Trees is one of the newest trucks in town. It offers unique items, such as Masa fries made with fresh garlic and parmesan, Kona sliders, cauliflower tacos and more. They also have a variety of homemade sauces featuring fresh local ingredients. With both vegetarian and gluten-free menu items, 3’s in the Trees has options for everyone! facebook.com/3sinthetrees
2 // LOCA POPA // MESA At Loca Popa, you will find delicious falafel and hummus, fresh pressed juices, homemade soups, fresh squeezed honey ginger lemonade, and so much more. All falafel and hummus are homemade from scratch. Packed with fresh fruits or veggies, all menu
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5 4 // GRINGODILLAS // FLAGSTAFF GringoDillas Food Truck & Catering combines restaurant quality food with quick service while using local, organic ingredients. Located behind 7 E. Aspen Ave. in Flagstaff, GringoDillas is open every day. Some of their menu items include Chicago-style hot dogs; pulled pork quesadillas; and the Gringo, made with tomatoes, onions and green chili. GringoDillas also took second place in the Arizona 2014 Best Food Truck of Arizona Contest! gringodillas.com
Southern: 5 // ISABELLA’S ICE CREAM // TUCSON One of America’s “green ice cream trucks,” Isabella’s Ice Cream is committed to responsible and sustainable practices by using their business as a tool for positive social change. The unique mobile restaurant is actually a refurbished Ford Model T. The 100-percent electric truck produces zero emissions, and the sidings and floorboards are made from recycled basketball court flooring. The truck is also equipped with Solar Modules from Tuscon-based Global Solar. Isabella’s uses no artificial ingredients, stabilizers or fillers, and they purchase many of their raw ingredients locally. isabellasicecream.com
6 // PURPLE TREE ORGANIC ACAI BLENDS // TUCSON Purple Tree Organic Açaí prepares delicious blends of organic açaí palm fruit prepared with granola, fruit toppings, and locally sourced honey. High in antioxidants, amino acids, protein and fiber, acai is an excellent source of nutrition. Purple Tree blends are not only vegan and wholly free of wheat and soy, but they omit the use of any artificial sweeteners. They also offer savory soups, organic coffee, tea, hot chocolate, and a variety of vegan pastries. In addition, the majority of the appliances in the Purple Tree truck are solar powered. facebook.com/purpletreetruck Blake Hemmel is a journalism student at the Walter Cronkite School. He enjoys writing about climate, sustainability and the outdoors. Find more restaurant articles at greenlivingaz.com/restaurants
November 2016 | greenliving
FALL VEGETARIAN RECIPES FROM DESOTO CENTRAL MARKET
THE NEXT TIME YOU’RE in downtown Phoenix, stop by DeSoto Central Market for delicious food from a variety of local restaurants. Below, find fall vegetarian recipes from two of the seven restaurants housed at DeSoto.
KALE-ING ME SOFTLY SALAD RECIPE COURTESY OF EXECUTIVE CHEF ERICK PINEDA, RADISH
CHEF ERICK PINEDA
INGREDIENTS: 1 bunch (about 6-8 leaves) of black Tuscan kale washed, destemmed and chopped 2 oz. cooked garbanzo beans, dressed in a lemon vinaigrette 2 oz. cooked white quinoa 2 oz. Herbes de Provence roasted sweet potatoes 2 oz. fresh cucumber, sliced and quartered 5 cherry tomatoes, quartered 1/2 Hass avocado
Salt and pepper 3 oz. lemon-tahini dressing DIRECTIONS: 1. In a bowl, add the chopped kale, garbanzo beans, quinoa, roasted sweet potatoes, cucumbers, cherry tomatoes, avocado and 1/2 a teaspoon of salt and pepper. 2. Add lemon-tahini dressing and thoroughly toss. 3. Serve in a chilled bowl and enjoy!
HOPPIN’ JOHN RICE BOWL WITH
CAROLINA GOLD RICE, TRINITY & CHIVE BLOSSOMS
RECIPE COURTESY OF CHEF STEPHEN JONES, THE LARDER + THE DELTA
INGREDIENTS: 6 cups Anson Mills carolina gold rice, cooked (see directions below) 4 cups Anson Mills sea island red peas, cooked and soaking in braising liquid 8 fresh bay leaves 1 cup holy trinity (see recipe to the right) 1 tsp cayenne pepper 2 tsp Ol’ Bay seasoning CHEF STEPHEN JONES 1 Tbsp canola oil 5 Tbsp scallions, thinly sliced Salt and pepper, to taste 1/2 cup pickled celery leaves (from the heart of the celery bunch, the golden yellow leaves)
COOKING CAROLINA GOLD RICE DIRECTIONS: 1. Using a large sauce pot combine rice, bay leaves and large pinch of salt. 2. Fill with 2 quarts of water. Bring to a simmer and cover. 3. Cook for 5 minutes. Remove from heat and let sit for 14 minutes untouched. 4. Remove lid, fluff with a fork and dump rice onto parchment or wax paper lined cookie sheet to cool for at least 10 minutes, up to one hour.
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HOLY TRINITY INGREDIENTS: 4 celery stalks, diced 2 green bell pepper, diced 1 jalapeno, seeded and diced
1 yellow onion, diced 6 cloves garlic, minced into paste
DIRECTIONS: 1. Place a cast iron pan over medium heat for 5 minutes. Add a thin layer of canola oil to the pan, then add cooked rice in single layer until rice begins to caramelize but not burn, roughly 7-8 minutes. Look for a nice amber color. 2. While the rice is crisping up, place a sauté pan over medium heat for 2-3 minutes. Add a thin layer of canola oil to the pan and add the holy trinity mixture. Season with salt, pepper, cayenne and Ol’ Bay mix, then continue to cook for 2-3 minutes. Add the cooked peas, tossing to coat. 3. While peas are simmering, check rice and season just with black pepper and a little of the Ol’ Bay mixture. Let rice continue to cook until an amber color is achieved. 4. Once rice has achieved that golden color, combine with the pea mixture and toss together. Garnish with chive blossoms and the yellow celery leaves. 5. Enjoy! greenlivingaz.com
“HEALTHIFIED” VEGAN GREEN BEAN CASSEROLE RECIPE AND IMAGE COURTESY OF MRS. PLANT IN TEXAS
THIS VEGAN GREEN BEAN casserole from Mrs. Plant in Texas is a healthy twist on the classic Thanksgiving dish. Give it a try this holiday season! INGREDIENTS: 2 cans of no-salt-added French-style or cut canned green beans, drained well 8 oz. fresh button mushrooms, chopped
DIRECTIONS: 1. Preheat oven to 350 degrees. 2. In a skillet, cook mushrooms for a few minutes on medium high heat until most (but not all) of the liquid has cooked out. 3. Lower the heat to medium low. 4. Sprinkle the whole wheat flour and seasonings on the mushrooms, stirring as you sprinkle. Then, slowly add the soy creamer until you create a sauce. Cook until just starting to thicken.
1 1/2 cups unsweetened plain soy creamer 2 Tbsp whole wheat pastry flour 1/8 tsp ground black pepper 1/2 tsp salt 1/8 tsp onion powder 1 package of crispy onions
5. Taste the sauce and add more salt if needed. 6. Add drained green beans to a mixing bowl. Pour sauce over green beans. 7. Stir in half the bag of crispy onions to the green bean mixture. 8. Scoop into small casserole dish or deep-dish pie plate and bake for 25 minutes. 9. Remove from oven, sprinkle the other half of the crispy onions on top and bake for five more minutes. 10. Serve!
ARIZONA SUNSHINE BLENDER LEMON PIE RECIPE AND IMAGE COURTESY OF JAN D’ATRI, ONE MINUTE KITCHEN
THIS DELICIOUSLY SIMPLE 5-ingredient pie will be your savior this holiday season , if you wish to break away from the traditional pumpkin and apple pie. Use fresh Arizona lemon, eggs, butter and whipped cream to make this dish a local favorite. This unique recipe also utilizes an entire lemon, peel and all! Lemon peels contain calcium, potassium, vitamin C and fiber. INGREDIENTS: 1 large lemon, cleaned well 4 large Arizona eggs 1 stick (8 Tbsp) melted butter 1 tsp pure vanilla extract 1 1/2 cups sugar 1 (8-9 inch) pie crust (or make your own) Whipped cream for topping greenlivingaz.com
DIRECTIONS: 1. Preheat oven to 350 degrees. Sprinkle a little sugar over the pie crust and bake until light golden brown, about 15 minutes. (Poke with toothpick or fork if it bubbles during baking process.) 2. Cut lemon in chunks, leaving rind on. Remove seeds. 3. In a blender or food processor, blend together cut lemon, eggs, butter, vanilla and sugar until mixture is smooth and creamy, and fairly runny. Pour into baked pie crust. 4. Bake at 350 degrees for about 40 minutes. If crust becomes too brown, cover gently with foil and finish baking. 5. Let set up for about an hour, then refrigerate to chill for a few hours or overnight. 6. Garnish with fresh whipped cream and lemon pieces, as desired. For more recipes, visit greenlivingaz.com/recipes November 2016 | greenliving
GREEN SCENES NOVEMBER CALENDAR OF EVENTS
11/6 & 13 Yoga Rocks the Park
11/11 Cooks and Corks
11/26 & 27 Jackalope Scottsdale Holiday Market
November 6 & 13 YOGA ROCKS THE PARK 9:00 a.m.-11:30 a.m. November 6: Spirit of Yoga, Tempe City Center, 1420 E. Southern Ave., Tempe November 13: Steele Indian Park Phoenix, 300 E. Indian School Rd., Phoenix Join fellow yogis for the closing days of Yoga Rocks the Park, featuring a vendor village, guest yoga instructors, group warmup, yoga demos and meditation, and more. The events are free to attend. yogarocksthepark.com/phoenix
November 11 UCP CHAMPIONS IN LIFE NIGHT Reception and silent auction 5:00 p.m. Dinner and fashion show 7:00 p.m. Chateau Luxe 1175 E. Lone Cactus Rd., Phoenix United Cerebral Palsy of Central Arizona (UCP) presents the 2016 Champions in Life Night “Fashion without Limits” Gala. This event is an opportunity for children and young adults with cerebral palsy to show off their personality and flair in a community fashion show. Tickets cost $200.00. ucpofcentralaz.org
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November 11 COOKS AND CORKS 6:30 p.m.-9:30 p.m. Four Seasons Resort Scottsdale at Troon North 10600 E. Crescent Moon Drive, Scottsdale Join Arizona’s top local chefs and winemakers for this one-night event. Hosted by the Scottsdale League for the Arts, guests will enjoy eats from Derek Biazo, Joey Cavaretta and more! Proceeds benefit local arts and arts education programs. Tickets cost $125.00-$175.00. cooksandcorks.org
November 19 LUNG FORCE WALK 8:00 a.m. registration, 9:30 a.m. walk Mesa Riverview Park 2100 W. Rio Salado Pkwy., Mesa Did you know that lung cancer is the #1 cancer killer in America? More than 33 million Americans suffer from asthma, COPD (which includes emphysema and chronic bronchitis), and other lung diseases. Join the American Lung Association and Lung Force as they raise awareness and funds to fight against lung cancer and for lung health. lungforce.org/runwalk
November 19 & 20 MESA JEWELRY, GEM AND MINERAL SHOW Saturday: 9:00 a.m.-5:00 p.m. Sunday: 10:00 a.m.-4:00 p.m. Skyline High School 845 S. Crismon Rd., Mesa Local vendors will showcase unique and interesting mineral specimens, crystals and gemstones in the rough and cut-and-polished states. Raffles and silent auctions will be held throughout the day with proceeds going towards a scholarship for Skyline High School earth science students. Tickets are $3.00 for adults; $1.00 for students; free for children 12 and under. ajrockclub.com
November 26 & 27 JACKALOPE SCOTTSDALE HOLIDAY MARKET 10:00 a.m.-5:00 p.m. WestWorld Scottsdale, Hangar Tent 16601 N Pima Rd, Scottsdale Get your holiday shopping done early and locally at the Jackalope indie artisan market, featuring 150+ trendsetting makers and designers of local goods. In addition to the many artisans, the market will feature live music, local food and full bar, interactive kids’ games, DIY workshops, and more! The event is free. jackalopeartfair.com/phoenix greenlivingaz.com
11/4 & 5 Hidden Worlds
11/11 - 12/3 2nd Annual Flagstaff Festival of Trees
11/13 Geology Hike at Red Rock State Park
November 4 & 5 HIDDEN WORLDS Friday: 5:00 p.m.-8:00 p.m. Saturday: 1:00 p.m.-4:00 p.m. Rowe Fine Art Gallery 336 State Route 179 Suite A102, Sedona Local artist Kim Kori pays tribute to Mother Nature’s smallest creatures in this two-day exhibit. Art lovers will enjoy pieces like Sheltered, Fall into Sleep and Moonlight. At the gallery, Kori will unveil a version of her Amore piece, a 4.5 bronze sculpture that depicts a love-struck frog. The event is free. rowegallery.com
November 11-December 3 2ND ANNUAL FLAGSTAFF FESTIVAL OF TREES Fridays and Saturdays: 4:00 p.m.-7:00 p.m. Sundays: 1:00 p.m.-4:00 p.m. The Arboretum at Flagstaff 4001 S. Woody Mountain Rd., Flagstaff From decorated trees to wreaths, join the city of Flagstaff for this magical holiday festival. As you sip hot cocoa or cider, enjoy beautiful displays inside the historic Walter Reichardt house. Tickets cost $8.00 for adults; $5.00 for ages 6 to 18; free for children 5 and under. thearb.org
November 13 GEOLOGY HIKE AT RED ROCK STATE PARK 1:00 p.m.-3:00 p.m. Red Rock State Park Center for Environmental Education 4050 Red Rock Loop Rd., Sedona Join park volunteers for an afternoon hike at Red Rock State Park. Over the course of this two-hour guided hike, visitors will learn the history of the red rock formations. This experience is for both beginner and experienced hikers and is included with the park entrance fee. azstateparks.com
GREEN CHAMBER LUNCH AND LEARN
USGBC ARIZONA EMERGING PROFESSIONALS HAPPY HOUR
11:30 a.m.-1:30 p.m. SkySong Building 3, room 135 1475 N. Scottsdale Rd., Scottsdale Are you a business owner who wants to go green but don’t know where to start? Sue Pierce, principal at Pierce Energy Planning, will teach attendees easy to implement strategies that they can use in their businesses. This event costs $20.00 for members, $30.00 for nonmembers, and includes lunch. thegreenchamber.org
5:30 p.m.-7:00 p.m. Culinary Dropout at The Yard Tempe 149 S. Farmer Ave., Tempe Are you passionate about sustainability and green design? Looking for a way to engage and serve your community while learning about LEED? Attend the USGBC Arizona Emerging Professionals social event to connect with others in the industry. USGBC Arizona Board Member, Lloyd Ramsey, will attend as a special guest. The event is free. Appetizers and drinks will be provided. usgbaz.org
November 15 & 16 SMALL SCALE ARIZONA FOOD PRODUCER’S FORUM Tuesday: 10:00 a.m.-4:00 p.m. Wednesday: 9:00 a.m.-3:00 p.m. Many Hands Urban Farm and Learning Center 55 Orilla St., Ajo Join small-scale farmers to discuss growing, processing, and selling your products. Learn about the Sonoran Desert crops and how they are used in local cuisine. The Small Scale Arizona Food Producer’s Forum is presented by Ajo Chamber for Sustainable Agriculture in partnership with Good Food Finder AZ and Local First Arizona. This event is free. ajochamber.com November 2016 | greenliving
11/5 Big Green Event
11/11-13 Colorado River Crossing Balloon Festival
11/17 Edible Plant Tour and Tasting
BIG GREEN EVENT 9:00 a.m.-3:00 p.m. Crossroads Park, Marana Attend the 2nd Annual Big Green Event, brought to you by Marana Chamber of Commerce, the Town of Marana, and local businesses and organizations across Southern Arizona. The event is designed to educate and promote the importance of making green/sustainable choices in our community. Enjoy a kid’s scavenger hunt/nature walk, live music, local vendor booths, recycling center, farmer’s market, micro-brew beer garden, and more. The event is free. thebiggreenevent.com
COLORADO RIVER CROSSING BALLOON FESTIVAL Various times Various locations, Yuma The Colorado River Crossing Hot Air Balloon Festival presented by the Caballeros de Yuma is one of Yuma’s premier fall events. One highlight is the Desert Balloon Glow that takes place on Saturday night at the Desert Sun Baseball Stadium where tethered balloons fill the field. With their burners firing at full blast, the balloons glow brightly in the dark desert sky set to music. The events are free to attend with a nonperishable food item. crcballoons.com
November 17 EDIBLE PLANT TOUR AND TASTING 10:00 a.m.-11:30 a.m. Tucson Botanical Gardens 2150 N. Alvernon Way, Tucson Take a morning stroll and taste the flavors of the Tucson Botanical Gardens. Each month, Garden docents take visitors on a tour of the grounds to showcase many of the edible plants. Then, a Café Botanica chef will demonstrate how to prepare recipes using seasonal garden ingredients. Tickets are $20.00 for members; $25.00 for non-members. tucsonbotanical.org
For more events, visit greenlivingaz.com/events
HAVE A HEALTHY, HAPPY HOLIDAY!
THANKSGIVING FEAST: ORDER: BEFORE 4PM ON FRIDAY, NOV. 18 PICK UP: AFTER 11AM ON WEDNESDAY, NOV. 23
ORGANIC LOCALLY SOURCED VEGAN/VEGETARIAN CRAFTED WITH LOVE 4025 e chandler blvd. #28 phoenix, az 85048 480-706-7472 tues-thurs 8a-8pm fri+sat 8a-9pm sun 8a-4pm
WWW.POMEGRANATECAFE.COM 44 greenliving | November 2016
PLACE YOUR ORDER ONLINE THROUGH OUR WEBSITE
Glazed Lentil Walnut Loaf Sweet Potato Casserole w/ Pecan Brown Sugar Streusel Apple Sage Stuffing Root Veggie Mash Thanksgiving Gravy Cranberry Pomegranate Sauce Pecan Pie Bars Homemade Apple Pie and more!
EVERYTHING IS ORGANIC AND VEGAN ALMOST EVERYTHING IS GLUTEN FREE! greenlivingaz.com
thank you to our partners! WE APPRECIATE OUR READERS SUPPORTING OUR ADVERTISERS! Allnaturalcosmetics......................................... 17
Glos Wellness Solutions..................................5
Allstate Appliances/Bosch Home
Scottsdale Wine Trail ...................................... 11
Appliances/Launch Real Estate............... BC
Keep Arizona Beautiful.....................................7
Arizona-Sonora Desert Museum............... 19
Small Matters Institute.....................................5
Arizona Stronghold Vineyards.................... 17
Solar Pool Technologies................................ 17
AZ Good Health Center................................. 21
Marana Big Green Event.................................27
Southern Rail Restaurant.............................. 45
Bauman’s Xtreme Training............................. 19
Marriott Springhill Suites................................9
The Hippie Hobby............................................. 15
Body Beautiful Spa........................................... 16
Mint Nails & Spa..................................................5
The Melting Pot.............................................. IBC
Central Phoenix Women, East Valley
Peak Scents ...........................................................5
Unified Brands.................................................... 45
Women & Women of Scottsdale ...............6
Phoenix Zoo ..........................................................7
Copenhagen Imports....................................... 15
Pomegranate Café............................................ 44
Delectables Restaurant.................................. 17
Edible Capital..................................................... 45
Wells Fargo Advisors.......................................10
Expressions Home Gallery..........................IFC
Witnessing Nature in Food .......................... 11
Queen Creek Olive Mill ................................37 For more information about our advertisers, go to greenlivingaz.com/resources SR016 Green Living OneSixth Ad Design B FINAL.pdf
November 2016 | greenliving
G R E E N CHAMPIONS Each month in our Green Champions section we feature three people – one each in northern, central and southern Arizona – who are making strides in the green community. For our November Food issue, we featured a visionary chef, vegan athlete and nutritionist/health coach.
NORTHERN – CHEF JEFF SMEDSTAD OWNER, ELOTE CAFÉ
Chef Jeff Smedstad is the owner of the award-winning Elote Café in Sedona. With a culinary style focused on Mexican cuisine, Jeff gained his knowledge by visiting markets and exploring restaurants throughout Mexico for 15 years. He incorporates sustainable, healthy, local and organic ingredients at his restaurant in order to showcase his passion for responsible cooking. Jeff released a cookbook in 2009, which has been highly successful, selling over 26,000 copies.
CENTRAL – JAKE MACE VEGAN ATHLETE
Jake Mace, also known as The Vegan Athlete, is based in Tempe. He makes YouTube videos on urban farming, gardening, veganism and fitness. In his videos and his daily life, Jake promotes eating healthy, growing food at home, and living a more sustainable life. His videos showcase his own backyard garden, gardening tips, and tips on healthy eating. He has 28,000 subscribers on YouTube and over 20,000 likes on Facebook. He also offers gardening and tai chi classes both in person and online.
SOUTHERN – REBECCA TEEL OWNER, OWN YOUR RESULTS FITNESS
Rebecca Teel is a Nutrition/Health Coach, certified Personal Trainer, and 200-hour registered yoga teacher. Her mission is to be the leading health and wellness resource for women and girls with disordered eating and body image challenges. As a nutrition coach, her approach is not to dwell on calories, carbs, fats and proteins. Instead, she helps create a happier and healthier life in a flexible and rewarding way for her clients. As a trainer, she uses a combination of body weight, TRX, dumbbell and resistance band exercises to promote strength, stability, balance and endurance.
Want to nominate someone as a Green Champion? Email your candidate to email@example.com!
46 greenliving | November 2016
Product reviews by our eco-conscious couple John and Jennifer Burkhart There are many reasons to look forward to fall: cooler weather, changing leaves, the holidays, football and the food! The flavors of fall are infused into just about every food category, and we had some fun trying a nice variety of organic pumpkin-, maple- and apple-flavored fare.
TRADER JOE’S | ORGANIC FROSTED TOASTER PASTRIES, PUMPKIN HE SAID: It’s that time of year when pumpkin flavor turns into an invasive species and tries to worm its way into everything I eat and drink. Normally I’m annoyed by the pumpkin onslaught, so I was surprised to find that I liked this Pop Tart-esque toaster pastry. It was like a tiny slice of warm pumpkin pie that was ready in 15 seconds.
SHE SAID: There’s just something about toaster pastries that warms my sweet tooth’s soul. These were definitely more pumpkin-spice than pumpkin, but I’m not complaining. I thought they were super sweet and flavorful, but would suggest TJ’s add a touch more filling.
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LAKE CHAMPLAIN CHOCOLATES | MAPLE CARAMEL, PEANUT BUTTER, CARAMEL HE SAID: We just had to see what $20.00 chocolates tasted like. These Lake Champlain chocolates were very tasty – the dark chocolate and maple caramel were my favorite. The rich dark chocolate and the sweet caramel went well together, and the maple syrup aftertaste made me want to grab another one. However, the other two flavors were quite boring. In fact, I think Reese’s does a better peanut butter cup. They end up not being worth the hefty price tag.
SHE SAID: For gourmet chocolates, I’d expect a little more than cute leaf shapes in fancy foil wrappers. They were definitely tasty – especially the fillings – but the dark chocolate was hard, and the milk chocolate was firm and not that smooth. I’ve had better quality chocolate for less.
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AMAZING GRASS | GREEN SUPERFOOD, PUMPKIN SPICE HE SAID: I’m not going to lie, this stuff tastes like pumpkin-spice-flavored lawn clippings in powder form. We tried it first in a glass of almond milk and it was drinkable, but just barely. I gave it a second go with some vanilla protein powder and it was much better. The pumpkin spice flavor is strong, but it still needs some help to cover up the taste of sod.
SHE SAID: I think you could add any flavor to this supplement and it would still taste like a cup of dirt. When made as directed, it was grainy and tasted like straight spirulina and soil. That was tough to choke down! I highly recommend blending with banana, ice and milk because the health benefits are hard to pass up.
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SAMUEL SMITH’S | ORGANIC HARD APPLE CIDER HE SAID: I think this Samuel Smith apple cider is wonderful. The taste of sharp green apples is such a welcome break from all the heavy beers every other brewery is cranking out this time of year. If you don’t have an aversion to apple juice and you are sick of the spiced ale or pumpkin porter you’ve been drinking, give one of these a shot for an energizing twist.
SHE SAID: Reach for this when you want to get the party started, but in an extremely drinkable way (pace yourself!). I loved it! The smooth, crisp and tart flavor was refreshing and delicious. It comes in a large bottle for sharing, but you’ll still want to grab two.
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18 RABBITS JR | ORGANIC CARAMEL APPLE GRANOLA CEREAL HE SAID: I like granola and I love caramel apples, but I’ve never wondered what it would be like to combine the two. 18 Rabbits decided to give it a shot, and in my opinion, it didn’t pay off. The granola had a good crunch, but the overall flavor was muted. An occasional tart zing was the only thing that reminded me of apple, and I didn’t notice a caramel flavor at all.
SHE SAID: Yum! There are lots of healthy whole grains and seeds, and not too much sugar in this tasty granola. I hoped there would be more caramel flavor, but at least the bits of sour apple were plentiful. This company also donates some of the proceeds to kids affected by food insecurity. Granola that is good for the soul!
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See more product reviews at greenlivingaz.com/hgsg greenlivingaz.com
November 2016 | greenliving
With more than 125 freshly imagined recipes, the True Food cookbook was created for home cooks of all levels. Dr. Andrew Weil, restaurateur Sam Fox, and Chef Michael Stebner drew inspiration from one of America’s healthiest restaurants, True Food Kitchen. From carrot-banana muffins to chicken teriyaki, these recipes will nourish your body and spirit. $19.11 TRUEFOODKITCHEN.COM
This BPA-free water pitcher is made from 60 percent plant-based and renewable materials. The family-friendly pitcher from Soma features a sustainable white oak handle and filters out materials like mercury, copper and chlorine. Each filter purifies 40 gallons of water. Available in two sizes and various package options. $29.00-$149.00 DRINKSOMA.COM
EDITOR ’S PICK
These Nutritive Facial Mask Powders from Norabloom are truly cool and outrageous. With three formulas made from exotic clay and organic plants (Soothe + Heal, Detox + Restore and Balance + Maintain) for different skin types, there’s a mask for everyone. To use, mix 1/2 teaspoon of the chosen powder with 1-1 1/2 teaspoons of water, then apply as-is or mix with honey, yogurt or aloe to create a new experience with added benefits. $58.00 NORABLOOM.COM
Add some spark to your next gathering with natural beeswax candles. From birthday parties to graduation celebrations, these candles from Big Dipper Wax Works make beautiful toppers for cakes and other baked goods. They are hand dipped and made of 100 percent beeswax. Each package includes 12 candles; the multi-color package includes the colors red, pumpkin, moss and teal. $5.00 BIGDIPPERWAXWORKS.COM
BUILD-YOUR-OWN FACIAL MASK
NATURAL POP OF COLOR
Swap your grandma’s food coloring for a healthier option. Sourced from nature, ColorKitchen’s decorative food colors come in fun, easy-to-use packets and they are non-GMO, gluten-free and vegan. This product is great for glazes, frosting, cakes and cupcakes. An added bonus: they’re also packaged sustainably with recycled paper and soy inks. $2.99 COLORKITCHENFOODS.COM
REUSABLE BAMBOO STRAWS
If you’re grasping at straws, reach for these reusable bamboo straws from Bambu and ditch disposable straws forever. Americans use 500 million drinking straws every day. Help stop the toxic cycle! Set of 6, $8.50 BAMBUHOME.COM
Find more cool outrageous stuff at greenlivingaz.com/cos
48 greenliving | November 2016
JINGLE, MINGLE & DIP AT YOUR NEXT HOLIDAY PARTY
Host your holiday party at The Melting Pot! Show your guests a good time and good cheer over melted cheese, delicious entrees and decadent chocolate fondue. Our private dining rooms can accommodate parties from 10-50 people, so the more the merrier! Fondue is festive fun for groups of all ages. Book your holiday party today!
THE PREMIER FONDUE RESTAURANT, WHERE ARIZONA GOES TO CELEBRATE!
LIVE. WORK. PLAY. GREEN.
CONTOUR on Campbell Ave is a unique collection of 111 luxury urban condo residences situated at the intersection of vibrant Phoenician life and culture. It offers advanced living in a place steeped in local history, a neighborhood with incredible character and a laid back vibe. contourcondos.com / bosch-home.com/us / allstateappliances.com / greenlivingaz.com