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NOVEMBER 2019

FARM-TO-TABLE RESTAURANTS / Follow the Pitchfork to the Fork DISTRUPTERS / Meet 3 Women Changing the Food Industry TAKING OFF / Sky Harbor Airport’s Green Initiatives SAY AHHH... / Recharge at CIVANA

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CONTENTS

NOVEMBER 2019

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28

32

WORK

LIVE

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HOLI-WASTE

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DOWN WITH FASHION: REDUCING WASTE

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CHANGING THE COMMUNITY ONE CUP OF COFFEE AT A TIME Students making a difference in Ahwatukee

CIVANA 32 EXPLORING Exploring the Valley’s sustainable wellness resort

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MARCI ZAROFF’S ORGANIC LINE LAUNCHES ON QVC

FESTIVALS 34 BEER Celebrating Arizona’s flavors

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‘SHEDDING LIGHT’ ON FIGHTING CANCER

WALK WITH GIANTS 36 AElephant tourism in Africa

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SUSTAINABLE TRAVEL TAKES OFF

RISING BY CRACKING ART 38 WILD Desert Botanical Garden debuts a new exhibit

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GO GARDEN

40 RECIPES Fall flavors

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EVENT RECAP

Think about being eco-conscious this holiday season

CHAMPION 30 GREEN Jamie Killin creates the EXstraw

The next installment of Kait Spielmaker’s series

Zaroff is leading an eco revolution Ric Coggins’ journey

Phoenix Sky Harbor Airport’s sustainable efforts The Ready Go Garden Kit System helps everyone create a garden A look at GLM’s September autonomous and electric vehicles events

THE PITCHFORK TO THE FORK 20 FOLLOW Farm-to-table restaurants in Arizona

PLAY

OUTRAGEOUS STUFF 42 COOL Items to try GREEN, SHE’S GREEN 44 HE’S Fall seasonal items SCENES 47 GREEN Calendar of events

THE FOOD LANDSCAPE 24 CHANGING Meet Sara Brito, Charleen Badman and Danielle Leoni TO DIAGNOSIS 28 ATheJOURNEY Kauffman sisters’ road to diagnosis

NOVEMBER 2019

ON THE COVER Background image courtesy Prep & Pastry

FED BY THREADS / Storming the fashion industry US $5.95

TALKIN’ TRASH / Leaders weigh in on recycling

BATTER UP! / The Arizona Diamondbacks take on sustainability A GREEN THUMB / Garden info to know for this month

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The Southwest Sunset, made with strawberry infused bourbon, rosemary and citrus. $9 at Prep & Pastry. Photo courtesy of Prep & Pastry

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Yours in practicing a greener lifestyle PUBLISHER EDITOR-IN-CHIEF COPY EDITOR OFFICE MANAGER DESIGN DIGITAL COORDINATOR

Dorie Morales Michelle Glicksman Michael Ziffer Brenda Richter Sly Panda Design Kait Spielmaker

ADVISORY BOARD Ric Coggins Valerie Crosby Lori Diab Ken Edwins William Janhonen

Jon Kitchell John Martinson Mary McCormick Eric Olsen Thomas Williams

CONTRIBUTORS David Brown John & Jennifer Burkhart Ivy Ciolli Ric Coggins Michelle Guerrero Savannah Huls Karen Langston

Laura Madden Gretchen Pahia Jean Reed Syerra Rodriguez Marena Sampson Kait Spielmaker Andrew Wei

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Green Living magazine is a monthly publication by Traditional Media Group, LLC. Periodical rate postage paid at Scottsdale, AZ. Publisher assumes no responsibility for contributed manuscripts, editorial content, claims, reviews, photographs, artwork or advertisements. The opinions, beliefs and viewpoints expressed by the various authors and forum participants do not necessarily reflect the opinions, beliefs and viewpoints of the company or official policies. Entire contents © 2019 Traditional Media Group. All rights reserved. Reproduction or use of content in any manner without permission by the publisher is strictly prohibited. Opinions expressed in signed columns and articles do not necessarily reflect the views of the publisher. Submissions will not be returned unless arranged to do so in writing. One print subscription is $39 per year or digital subscription is $12 per year. Canadian orders please add $13 per year for shipping and handling. International orders add $22 per year for shipping and handling. Bulk and/or corporate rates available. No representation is made as to the accuracy hereof and is printed subject to errors and omissions. Green Living magazine is printed on recycled paper.

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November 2019 | greenliving

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Letter from the Editor The other day, I went to recycle a container I had at home. Remembering last month’s article on recycling, I stopped and looked at my bin. Yes, the container indicated it was recyclable, but in looking at the list on my City-supplied bin, I realized that this particular item was not recyclable in my particular city. So into the trash it went, and I realized that I made a difference by not contaminating my recycling bin. That awareness of different ways to be more eco-friendly is why I love this magazine. Each issue I learn something new. Even though I’ve thought I’ve known so much about how to implement sustainable practices into my life, there’s really so much more to learn and do. This month, we have several food stories, including one that shows how three women—Sara Brito, Charleen Badman and Danielle Leoni—have taken on the industry and are trying to make changes. Our Green Champion, Jamie Killin, saw a need in the fight to get rid of plastic straws and made a special case for reusable ones. There are local restaurants serving farm-to-table foods, and a school where students run a café that’s open to the public. Speaking of food, those interested in growing their own should check out the article on Agave Farms’ Ready To Grow Garden Kit. We also have a story from Ivy Ciolli, who offers tips on the upcoming holidays with ideas on gift wrap and greeting cards. I’ll be rethinking how I handle the holidays from now on! There’s so much more, too, including the sustainable initiatives implemented at Sky Harbor Airport, a unique exhibit at Desert Botanical Garden, a Farm to Home home goods line, and the story of two girls who had a long journey before being diagnosed with a rare disorder. As you read this issue, let me know what stories resonate with you and what you took away from it. I hope you learn something that makes you stop and think, too. Environmentally yours, Michelle,

Michelle Glicksman Editor-in-Chief editor@greenlivingaz.com P.S. We love to hear from our readers! Send me an email at editor@greenlivingaz.com with your comments on the issue, the green industry, or story ideas.

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HOLI-WASTE

THINK ABOUT BEING ECO-CONSCIOUS THIS HOLIDAY SEASON BY IVY CIOLLI

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he holiday season is upon us and it is the time of year we accumulate abundant waste! If you are like me and enjoy creating your memorable holiday cards, please consider who you are sourcing from and the environmental impact they have.

GREETING CARDS When I had my first child 10 years ago, I was over-themoon excited to share my bundle of joy with all my loved ones. But I knew I had to do it in an ethical and responsible way. Fortunately, I found an amazing company at www. paperculture.com. The company uses only recycled postconsumer card stock, and plants a tree for every order placed. It’s an environmental win/win, and another token in your karmic bank. What’s even more heartfelt is that you get to dedicate the tree in memory of a loved one. Still, if you prefer to be a zero-waste kind of person, go with the e-card. Zero guilt, and the environment will thank you for it.

RECYCLING TIPS According to www.recyclenation.com: “A plain-paper greeting card that comes in a plain-paper envelope can go straight in your recycling bin along with junk mail and other paper products. The card can be made of any type of paper, including heavy cardstock or shiny paper. Most recycling centers will not accept greeting cards made with anything besides paper. That includes glitter, foil, metal charms, felt cutouts and ribbon. You will need to remove all those items from greeting cards before you put them in the recycling bin. The extra bits of material must go in the trash. Foil-lined envelopes also cannot be recycled.”

WRAPPING PAPER Tick-tock! Tick-tock! As you know, the holidays creep up on us quickly. Once you’ve ”wrapped” up your holiday card mailings, we must quickly switch gears to wrapping presents! I love to “outsource”—as I call it—my gift wrapping. Many charities out there love to wrap gifts for donations, and I provide my own eco-wrapping paper. But many of you take pride in wrapping your own gifts. Whatever your “tinsel“ is, the gift wrapping frenzy always

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results in unwanted, unsurmountable masses of overflowing non-recyclable materials. My new find—www.wrappily.com—has me counting down the seconds for holiday gift-giving for underprivileged families and my own! Get wrapped up in all the amazing choices on the site. Wrappily proudly uses newsprint for its wrapping paper, and its printing requires less energy and uses gentler, soy-based inks. According to their website: “Wrapping paper and shopping bags alone account for about 4 million tons of trash annually in the U.S. alone. Over the holidays, about 227,000 miles worth of wrapping paper get thrown away—enough to circle the world 9 times! Most wrapping paper cannot be recycled because it’s dyed, laminated, or contains non-paper additives.” Wrappily does the trick of beautifully wrapping a gift without a huge price to the environment. As far as papers go, newsprint is probably the most environmentally friendly one there is. It can be produced from a wide range of wood pulp and sawdust, and uses the least amount of chemical agents to change the consistency or quality. In the U.S., over 90% of newsprint is created from recycled paper. In fact, a piece of newsprint can be recycled up to seven times.

A ZERO-WASTE OPTION Don’t worry, I didn’t forget to offer a zero-waste solution. This year, start a family tradition of reusable gift wrapping! I use customized burlap bags with my kids’ names embroidered on them. I also learned from a family of their holiday tradition of using homemade quilt gift bags made by their grandparents and passed down through generations. Or, simply use festive pillowcases tied neatly with a twine bow! Remember, what they care most about is what’s inside... your green heart, of course! This holiday season, make it your responsibility to help preserve nature for future generations. Consider these choices part of the ripple effect. Source consciously and tree-huggingly! Ivy Ciolli is a native of Arizona born with the innate desire to protect Mother Earth. She is a wife and proud mother of Cole and Brooklyn. Her days are filled with volunteering at her children’s school, and philanthropic work involving abused and neglected children and animals.

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DOWN WITH FASHION: REDUCING WASTE

EACH MONTH, KAIT SPIELMAKER TAKES US THROUGH HER JOURNEY TO LIVE A MORE ECO-CONSCIOUS LIFE. HERE, PART SEVEN OF HER JOURNEY BY KAIT SPIELMAKER DOWN WITH FAST FASHION

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e are programmed to love shopping and love the thrill of buying new things. It’s a feeling of comfort and sometimes therapy. When you’re going through a break-up, go shopping. You got fired? Go shopping. Going on vacation? Buy a whole new wardrobe for the trip. Like most people my age, I spent most of my adolescence shopping at the local mall and buying fashionable things from Forever 21 and Urban Outfitters, among others. Exploitation of resources and humanities are just a couple of the tradeoffs that come with the fast fashion industry (where the fashion industry produces items quickly to get trends from the runway to the consumer, at a low cost). We are so accustomed to disposal, especially in the United States—and this contributes to climate change. Single-use plastic, food waste, wearing a dress one time and then getting rid of it... waste is a part of our lives.

The United States leads in new textile consumption, followed closely by Australia. Fast fashion is the second-largest polluter of freshwater, and much of the toxic wastewater from textile plants will make its way into waterways before ever being treated. Producing cotton and dying fabric uses obscene amounts of water (on average, about 200 tons of freshwater is used to dye one ton of fabric). Social media has had a big influence on consumers, targeting them with enticing ads and paying social media influencers to give discount codes to their followers or post sponsored content.

THE ALTERNATIVES

THE DAUNTING FACTS

Buy secondhand. You truly won’t find better stuff than you will at a secondhand store. Buying secondhand is like treasure hunting—you never know what you’re going to find. I have found some of my favorite staple pieces at Goodwill, Savers, or a cool consignment shop in Wicker Park, Chicago. Cheap, one-of-a-kind pieces? That’s a win-win.

According to MSNBC, 10% of the planet’s carbon footprint comes from the fast fashion industry. Furthermore, globally we consume 400% more new pieces of clothing than we did 20 years ago, leaving us with 80 million new pieces produced annually (The True Cost movie).

Secondhand shop online. There are a lot of online “thrift stores.” Vinted is the website I have been using pretty consistently since 2014. The best part? You can purchase cool items, but you can also sell or swap unwanted items as well! Similar to Vinted are ThredUp, Poshmark, and there are now

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plenty of thrifty finds shops on Instagram. My favorite one, @thriftedgypsyshop, is curated by a dear friend.

following environmental impact policies is unacceptable and unfortunately all too common when working in fast fashion.

Find sustainable brands that use sustainable material, practice fair trade, pay livable wages, and have safe working conditions; brands that embrace slow fashion.

Do clothing swaps with your friends! Clothing swaps are a fun way to get new items without spending any money. Invite some friends over and have them bring any unwanted clothing, shoes, accessories, etc. You’ll spend your evening having snacks and getting a couple of new additions to your closet without having to donate everything.

Slow fashion is a term coined in the fashion world as clothing made by demand and not in excess. KS Garner is a fun clothing brand based right here in Phoenix. She hand-stitches everything and doesn’t overproduce; therefore, her pieces are made to order, saving a lot of textile waste. As her brand grows, she will continue to incorporate more and more sustainably sourced textile material. While sourcing sustainable or organic fabric along with ethically producing apparel tends to yield a higher price tag, you’re supporting brands that acknowledge their corporate social responsibility and the responsibility to protect workers and the environment. Brands like KS Garner or Dazey LA (another female-run slow fashion clothing company) are changing the way clothes are made and using better materials and working conditions to make them. Avoid polyester and other synthetic fibers. Avoid these in clothing as much as possible. Synthetic fibers such as polyester or nylon are part of the plastic epidemic polluting our oceans. Most people think of plastic straws and other single-use plastics, but much of our clothing contains bits of microplastic that makes its way off our clothes when washed and into our waterways. Support brands that are diverting plastic from the environment. Brands like Girlfriend Collective, Rothy’s or Adidas are now making apparel and shoes from plastic that would otherwise end up in the ocean. Stay away from brands that give little transparency to their supply chain and working conditions. Brands like Patagonia have an entire section on their website that is devoted to transparency and their efforts to uphold their corporate social responsibility. Violating human rights or not

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WHAT ABOUT THE COST? Hey man, I totally get not having $200 to drop on a dress made from organic/upcycled material from a local or ecoconscious brand. As a grad student, like most millennials, I can’t justify spending that kind of money on one piece of clothing, even if I really, really want to. That would cause me to not have food for a week, miss rent, or something more extreme. Take a few minutes to assess your closet. Instead of focusing on whatever is trending in the fashion world (we all know it will be something different in five minutes), decide what it is that you like to wear. Find pieces of clothing that can be dressed up or down and that are timeless. From there, make a mental note and go out hunting for those things. I promise it works out in your favor most of the time, as it is something I have been doing for the last few years. Then, whenever you find yourself with a few extra bucks, hop on one of those slow fashion sites and get something that may be a little more than you want to spend; you’ll get your money’s worth and it will last longer than the $10 see-through dress from Forever 21. Fashion should be about quality over quantity. Kait Spielmaker is a Michigan native who relocated to Phoenix, and is the administrative coordinator at Green Living Magazine. She is an avid hiker and is working on her master’s degree in Sustainable Tourism at Arizona State University.

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CHANGING THE COMMUNITY ONE CUP OF COFFEE AT A TIME STUDENTS MAKING A DIFFERENCE IN AHWATUKEE BY JEAN REED

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ucked away in the quiet Phoenix village of Ahwatukee Foothills is a small café making big changes for the community.

Using the freshest ingredients and an abundance of skill and creativity, students at Desert Garden Montessori are serving delicious and nutritious meals not only to those on campus, but to everyone in the Ahwatukee and Chandler areas, as well.

THE HISTORY “The café was founded in the name of wellness for our kids and for our entire community,” says Shetal Walters, Desert Garden Montessori founder and executive director. The Garden Café, located at 5130 E. Warner Road, Phoenix, AZ 85044, has been open for a few years, but this is the first year it has truly found its stride and come to life for the community. Now, not a day goes by where you will not see patrons gathered on The Garden Café’s patio, enjoying the delectable café creations and company of one another. The café has become the place to be, not only for students and their families, but also for members of the community at large. Each week, the café hosts “First Responder Mondays,” where law enforcement, firefighters and EMS personnel are all welcome to stop in for free coffee.

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A UNIQUE MENU The Garden Café uses its menu as an opportunity to embody a socially just food system and to promote community food security by supporting small-scale, local farms and partnerships. The students strive to incorporate as much local organic produce and ingredients into their menus as possible. In speaking with the students who work at the café, you will discover they are passionate about partnering only with local companies that share similar core values as theirs. The students serve cold brew coffee on tap from Press Coffee Roasters, fresh-baked sourdough bread from Proof Bakery, and vegan treats from Pomegranate Café. The café offers a variety of nutritious menu items to support their mission of wellness, and to demonstrate to the community that wellness can absolutely equate to deliciousness. On a hot summer’s day, the students serve froyo sundaes topped with gluten-free cookie dough, acai bowls with homemade granola and fresh berries, and fresh-squeezed watermelon limeade slushies. Now that fall is upon us, their seasonal menu features pumpkin chip bubble waffles; pesto-grilled cheese sandwiches (made from scratch with pumpkin seeds and basil they grow in their own garden); and a customizable “grab and go” bistro box greenlivingaz.com


filled with healthy protein options, apple slices and sunflower butter, organic cheese, and whole grain crackers.

FROM SEED TO FORK This year, the café is taking a step… backward. They are taking their menu all the way back to the seed. Students from The Garden Café have begun planning how to utilize the school’s on-campus, solar-powered greenhouse for growing and harvesting some of their very own ingredients to use in the café. The students have met with local, organic farmers for ideas, mentorship and strategic planning to make their ideas become reality.

THE CAFÉ GOES MOBILE In October, the students in the café launched their newest café initiative, a mobile ordering system. Photos by Jean Reed By integrating a mobile ordering system at the café, the students are excited to improve their order fulfillment efficiency, as well as expand their menu options. With the launch of the mobile system, the students will be offering a smoothie subscription program as well as a breakfast of the month club.

THE MISSION Much like the Montessori campus where it resides, The Garden Café is focused on organic, wholesome living and education for life. Middle years and high school students from Desert Garden Montessori run and manage the café. The students are responsible for everything from inventory and budget

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management to recipe creation and marketing for the café. While it is optional for students to work at the café, each student must complete an application and interview process to be accepted into a position. The Garden Café is adorned with beautiful, hand-painted décor from the students, one of them being a mission statement developed by the students themselves. It reads, “Our mission is to connect with our local, edible community and to develop social entrepreneurship skills with a holistic nutritional foundation. Through experimental learning, we strengthen our relationship with the living world around us—our food, our bodies, our earth, and our community.” Kindness is also part of the mission at the café. When you stop for your morning brew, you will find a small stack of “Kindness Cards” on the pick-up counter. The students encourage you to take one and pass it on. Each morning, they decorate recyclable coffee cups with colorful drawings and inspirational words for their customers. Says one student, “I want to change someone’s day who might need it. You never know who might stop to read this board. If what I do here changes someone’s day who needs it, just one person, that would mean everything.” Jean Reed is the director of community outreach at Desert Garden Montessori.

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MARCI ZAROFF LAUNCHES ORGANIC LINE ON QVC LEADING AN ECO REVOLUTION BY LAURA MADDEN

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ifestyle entrepreneur and sustainability expert Marci Zaroff is rewriting the rules of what it means to live an organic lifestyle. Once reserved for those who could afford it, Zaroff is making eco-friendly shopping for the home accessible and affordable to the masses with her organic home line on home shopping channel QVC. You may recognize Zaroff from previous Green Living issues (and covers), or maybe by the fact that she coined the term “eco-fashion,� or maybe that she has been referred to as the Martha Stewart of eco-friendly living. Zaroff is changing the game of all things organic.

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Over the course of her lengthy career, Zaroff has confronted sustainability on all fronts—food, fashion, beauty—and now with her organic home line Farm to Home (FTH), exclusive to QVC. FTH is “a lifestyle brand that democratizes organic textile products by giving today’s consumer what they love and seek while making a difference to human and environmental health, farmer and worker welfare, and future generations.” Products include items such as bathrobes, bedding and towels.

For the person at home who is just learning about the toxicity of conventionally grown cotton, why should someone choose organic? How serious is it to buy conventional vs. organic cotton?

She has said that the state of our planet requires “all hands on deck.”

I am a major advocate for organic cotton, for the human component and the climate change component. Typical bed sheets are made of conventional cotton and/or polyester. Cotton is the most heavily sprayed industry in agriculture. In India, cotton is the only crop allowed to be grown with GMO seeds, which comes with their own toxic cocktail of GMO chemicals.

This woman walks her talk and she’s making it easier for us to join the movement as she brings yet another eco-friendly line to the masses in a truly affordable and accessible way.

You’ve got a lot of chemicals in the growing and sowing of the cotton itself. Then the cotton is bleached, cleaned, and in the finishing and dying process other toxic chemicals are used, as well.

Home shopping channels are not the place people traditionally think to go for environmentally friendly anything, but once again Zaroff is an expert at challenging stigmas.

In a typical cotton bed sheet you have all the GMO pesticides, chemicals and fertilizers used in growing, chlorine bleach, heavy metals, formaldehyde, acetone, optical brighteners in the dyes—all these harsh chemicals that are added in the process. And, flame retardants and antiwrinklers... they’re all just toxic chemicals.

Why partner with QVC? Products that are beautiful and better for you should not be exclusive to people with deeper pockets. This brand is a major opportunity to co-create with QVC, and the goal is to continue to expand beyond the fashion basics. We started with the core home collection. Six categories—sheets, towels, robes, decorative pillows, comforters and throws. How have you succeeded in bringing an organic product to the masses at such an affordable price and at scale? We are vertically integrated from farm to home literally— which is why the name is so powerful. I am working from the source, from the cotton all the way to the finished product, cutting out all the brokers and middle men and working directly with my farmers and factories. We create incredible efficiencies in the supply chain. To work so closely with QVC to collaborate to make sure we are bringing forward the best product with the best price, with values and value. The mission is affordable, authentic, accessible. Transparency is a really hot topic today. You’ve said that transparency has been in the DNA of everything you’ve done in your whole career and it’s how you’ve built all your former businesses. How are you able to accomplish that? I’ve built other companies in this space, and I have longstanding relationships with factories where I’ve produced large volume programs for companies like Macy’s, Target, and Bed Bath & Beyond. I have a team that works for me full-time on the ground in India. They oversee all of product development and work closely with our factories, do all the inspections and quality control. I know the factories that share my core values, who make the best product, and who have the commitment to grow with me.

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When you start pulling the curtain back on the human and environmental impacts of cotton, it is not as natural as we’ve been led to believe. There’s also the climate change impact to choosing conventional cotton over organic and how it is directly affecting our soil. You’ve said that soil is the skin of the Earth and that soil is our greatest solution to climate change. The soil itself has been so depleted using all these chemicals. This is the same thing with why agriculture is becoming so important to consumers on the food side. The plants themselves are no longer as strong and vibrant. Soil is meant to be a sink or sponge for carbon. When soil isn’t healthy, it no longer absorbs carbon out of the atmosphere, but reflects it back. When soil is healthy, it literally sucks carbon from the atmosphere. As you rebuild soil through organic methodologies, you can measure the amount of carbon absorbed in the soil. Farmers need healthy soil so that their crops can even grow. Zaroff stresses the importance of choosing organic and she leads by example with her products. For more, visit www.marcizaroff.com. Do you want to read more about the importance of regenerating our soil and the correlation between soil and climate change? Visit www.organic-center.org. Laura Madden is an advocate for fashion, art, and sustainability through her work as an influencer, stylist, writer, model and artist. She reports on the intersection of style, sustainability and self-esteem on both her blog, the ReFashion Report, and various conscious lifestyle publications. Madden also serves as a global ambassador for non-profit Remake, is a board member with San Francisco Fashion Community Week, and is the founder of ReFashioned Art, her brand of upcycled art. For more sustainable style, art and shopping tips, check out www.iamlauramadden.com and follow her on instagram @iamlauramadden and @reFashionedArt.

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‘SHEDDING LIGHT’ ON FIGHTING CANCER

THE NEW LIGHT THERAPIES FOLLOW RIC COGGINS’ JOURNEY THROUGH CANCER…

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here’s a lot of conversation today involving red light therapy, infrared light therapy and nearinfrared light therapy. TV ads touting baseball caps that claim to regrow hair, tanning salons that previously offered only ultraviolet light are now offering light from “the other side of the electromagnetic tracks,” gyms and RIC COGGINS health clubs are offering enhanced workouts with the application of red light before and after, and many local chiropractors and naturopaths now offer red light treatments for a number of maladies.

Red and near-infrared wavelengths have a unique ability to penetrate beneath our skin, as much as several inches into our body, where they interact directly with our cells in ways that drive these benefits.

The infrared spectrum I’m referring to lives below the red light we can see and above the realm of microwaves. You may also have heard this part of the spectrum referred to by terms other than red light. The same light waves are also called lowlevel laser therapy, or low-level light therapy. Most broadly this realm may be referred to as “photo bio modulation,” which is defined as the modulation of biology, by light photons.

Along that same line, my dad placed a blue bulb in my night light, telling me it would have the opposite effect as the red light and it would relax me and help me go to sleep faster. Even though he worked with only primitive colored party light bulbs, today it seems my dad was way ahead of his time.

THE BENEFITS

The newest front for red light photo bio modulation is cancer. Initially, practitioners used red light on superficial cancers such as skin cancer or lesions in very shallow tissue (less than one cm deep). This is called photodynamic therapy (PDT). In PDT, the cancer patient is given a non-toxic lightsensitive drug, which is absorbed by all the body’s cells, including the cancerous ones. Red “laser” lights specifically tuned to the drug molecules are then selectively directed onto the tumor area. When the red light interacts with the photosensitive drug, it produces a highly reactive form of oxygen (singlet oxygen) that kills the malignant cancer cells while leaving most of the neighboring healthy cells unharmed.

More than 5,000 separate studies have been accumulated over the last few decades showing profound benefits of red light therapies for a broad array of wellness challenges. Unlike traffic lights, in the realm of wellness, red means GO! Much of the conversation noted above is in the realm of the cosmetic, where the red light spectrum has been shown to fight skin aging, decrease wrinkles, increase collagen production and fight cellulite formation. Today, red lights are also being used in the physical fitness field to stimulate fat loss; help speed recovery from workouts and adaptations to exercise; and to enhance gains in strength, endurance and muscle tone. Other red light uses include combatting hair loss, and speeding up the healing of injuries and wounds to skin, muscle and even bone tissues.

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And while all of this might sound new, the research into light therapies has been going on for decades. Somehow, my dad was aware of light therapies when I was a kid. I can recall in the early 1960s a time when I was painfully constipated. Rather than give me the over-the-counter chocolate remedy that I wanted, he placed a red bulb in my student desk lamp and shined it on my tummy. He explained that the wavelength of the red light would stimulate my system to get things moving. Sure enough, in about 20 minutes the problem resolved.

APPLYING THE TECHNOLOGY TO CANCER

While still in the experimental stages, deeper tumors are now being addressed with something called photoimmunotherapy. Near-infrared photoimmunotherapy uses an antibody–photo absorber conjugate that literally greenlivingaz.com


binds to cancer cells. When near-infrared light is applied, the cells swell and then burst, causing the cancer cell to die. Photoimmunotherapy is in clinical trials in patients with inoperable tumors. Look for this work to be a disruptive technology to the cancer treatment industry. The red light spectrum is also currently being used to stimulate healing of sores in the mouth, which are a common side effect of chemotherapy. The sores, technically referred to as “oral mucositis,” look like cold sore ulcers and generally occur within several days of a chemo treatment. They are extremely painful. Patients cannot drink, eat, swallow, or in some cases even breathe, without excruciating mouth pain. Doctors often have to resort to prescribing opiates for relief. Each red light treatment takes only about five minutes, with one part of the process involving a red light applied to the cheeks and facial exterior and a second application with a red light wand placed inside the mouth, shined specifically on the roof of the mouth.

HOW IT WORKS As you might guess, not just any sort of lamp emitting redcolored light will provide these direct benefits. First it needs to be of the correct power output. Then it also needs to have the correct wavelengths for the wellness task at hand. A significant value of infrared light is that it penetrates deeper into our body than does visible red light by roughly 25% to 50%. Technically, it is the photons of light that actually penetrate into the cells. Red light photons even penetrate through the outer membrane of the cells deep into the mitochondria, where they interact with photoreceptors within the cell. Yes, all of this works because our cells have photoreceptors for the photons to interact with, much like antidepressants act on serotonin receptors. These photoreceptors, called cytochrome c oxidases, basically take in photons of light, which then helps to “donate” electrons to drive an electron flow down the electron transport chain of mitochondria. All of this ultimately acts to aid the mitochondria to generate energy more efficiently. This is one of the main mechanisms believed to be activated by the red light spectrums. Currently several other mechanisms are also known to be acting concurrently, with many more I believe yet to be discovered.

somewhere and for everyday treatment, you may want to look into owning your own red light device. The BEMER package I bought came with a red light accessory that I use in addition to the PEMF modalities which I wrote about in my article on bad and good EMFs earlier this year. Dedicated red light devices for home use can run from a few hundred dollars to $5,000 or $6,000. The main differences are honestly how much money can you afford to spend, and what physical size light bar you want. Smaller, less expensive red light devices can only cover selected portions of the body at a time and with less power to do so, whereas the larger, more expensive options for home use can apply red light to one whole side of the body at once. For those with more financial resources than available time, two of them can treat your front and back at the same time. Some recommended sources for home care red light application are the BEMER with its red light accessory, Red Therapy Co, Joovv and PlatinumLED Therapy Lights. While I am sure there are many other brands of good red light devices, I know that the above aforementioned have significant thirdparty verification of their efficacy. Ric Coggins is a University of Arizona Master Gardener who grew up on a one-acre garden tended by his father, who was a regular contributor to Mother Earth News and Organic Gardening and Farming magazines. Ric continues his father’s “green” traditions on a one-acre organic garden urban homestead in Mesa he calls The Fool on the Hill Farm.

Does your microbiome influence your metabolism of nutrients and even your weight? Understanding gut microbiota is an exciting area of research which may contribute new insights into individuals variations in:

mood

cognition

OTHER APPLICATIONS On a related note, some amazing research with respect to Hashimoto’s, hypothyroidism and red light therapy has been done. Thought to be a precursor of several cancers including the one I had, it appears that even Hashimoto’s and hypothyroidism can benefit from red light therapy, perhaps preempting future potential cancers. With daily thyroid gland red light applications, people are getting great results. Over time, many people are able to wean themselves off thyroid medications and dramatically decrease thyroid antibodies.

WHERE TO FIND TREATMENTS Red light therapies are offered by a number of providers, from tanning salons to medical spas to doctors’ offices and wellness centers. For the convenience of not having to go

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Photos courtesy of Sky Harbor International Airport/Visit Phoenix

SUSTAINABLE TRAVEL TAKES OFF PHOENIX SKY HARBOR AIRPORT IS COMMITTED TO SUSTAINABLE EFFORTS BY MICHELLE GLICKSMAN For many travelers, Sky Harbor International Airport is just a place they arrive at or depart from when they need to travel. Not much thought is given to the destination beyond what food is available near their gate, or how much time they have to get through security. But Phoenix Sky Harbor, which is one of the country’s largest commercial airports, is making an impact on much more than just travel plans.

MISSION The City of Phoenix Aviation Department states its mission as being, “committed to incorporating sustainability principles and practices into our operational, management, and administrative processes. Our vision is to have an informed workforce and engaged business partners that deliver a well-planned, accessible, and world class airport experience for our customers. Further, we demonstrate our environmental responsibility to our community as we strive to enhance local, regional, and

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national economic benefits from the Phoenix airports.” The department, which works with Phoenix Sky Harbor, Phoenix Deer Valley and Phoenix Goodyear airports, created a Sustainability Management Plan to address economic, environmental, and social sustainability through seven key focus areas. Those areas include: Air quality, greenhouse gas emissions, energy, outreach, policies and contracts, waste and recycling, and water conservation. The initiatives and steps taken are extensive. Here, some highlights.

AIR QUALITY Not only are nearly two-thirds of the Aviation Department’s vehicles already powered by clean energy or use low emissions technologies thanks to existing policies, but the department is also working with tenants at the airport to reduce emissions. Already it has set clean vehicle and emissions standards for the Department’s fleet vehicles and ground transportation providers, improved mass transit via Metro Rail through the greenlivingaz.com


new PHX Sky Train, established a rideshare program, and reduced ground-based jet engine emissions by electrifying aircraft gates at Phoenix Sky Harbor and promoting singleengine aircraft taxiing practices for all commercial fights. “Once the PHX Sky Train is complete, travelers will be able to take the free PHX Sky Train from the terminals to the Rental Car Center, thus eliminating the need to take a shuttle bus from the terminals to the Rental Car Center. This will reduce both roadway traffic and emissions,” says Heather Shelbrack, public information manager, public relations, City of Phoenix - Aviation Department.

GREENHOUSE GAS EMISSIONS

energy use. The Department recognizes this, but wants to reduce its usage as much as possible. To do so, various initiatives will be and have been implemented. The lighting throughout both the garage and terminal at Terminal 4 is being converted to an LED system, which will save approximately 60% of energy. The air conditioning in that terminal was also updated and optimized. Solar panels were installed to harvest solar power, and additional solar on top of the parking garage is currently being installed and scheduled to be completed this December. As well, when modernizing Terminal 3, Sky Harbor created a Leadership in Energy and Environmental Design (LEED) silver building featuring new, energy-efficient equipment.

According to an update to its 2015 Sustainability Management “When the modernization efforts of Terminal 3 are complete Plan recently released by the Aviation Department, in 2020, Terminal 2 will close,” explains Shelbrack. Greenhouse Gases (GHG) are down 5,450 tons in two years. And in 2016, Phoenix Sky Harbor was recognized through the Additionally, energy-efficient audits were conducted, and Airport Carbon Accreditation Program for reducing GHG “In a desert city like Phoenix, every drop counts. By making emissions. It is working toward carbon neutrality by the switch to xeriscape, Phoenix Sky Harbor is not only 2050 for city-owned sources.

honoring our city’s native landscapes, but also significantly

“PHX joined in 2016, reducing its water use.” showing a reduction in its carbon footprint for both — Phoenix Water Services Director Kathryn Sorensen 2014 and 2015, year over year. The Airport Carbon Accreditation Program is a new energy-efficient initiatives will be developed from them. voluntary initiative for airports that want to demonstrate their commitment to doing their part to reduce global warming and WASTE AND RECYCLING climate change,” Shelbrack says. Those traveling through the terminals have probably noticed In 2015, Phoenix Sky Harbor was awarded a million dollars the recycling bins placed out for garbage. Currently the recycle as part of the Federal Aviation Administration’s Voluntary and landfill compartments are being utilized, with plans to Airport Low Emission (VALE) environmental grant program. later utilize the third compartment for composting. The grant helped reduce emissions at the airport by funding Consumer education posters—developed by the Facilities the development of electric charging infrastructure to support and Services team in conjunction with the staff from Public the replacement of diesel-powered airline ground service Relations—hang above the bins, providing information as well equipment (GSE) with electric. Through the grant, Phoenix as fun facts. Sky Harbor was able to install 28 electric charging stations Cardboard recycling containers (located at the docks) are around Terminal 4 and convert numerous bag tractors. available for use for all airline, concessions and cargo tenants, “We recently received a second grant to place 12 dual port and the Arizona National Guard, and cardboard containers are GSE chargers. United will replace 19 fuel-drive GSE and also utilized by City of Phoenix Aviation Department staff. Southwest will replace an additional 12,” Shelbrack shares. Terminal 3 South, which opened in January 2019, has Also, in Sept. 2019, according to a news release, “Airports compactors with chutes. Council International (ACI) accepted the renewal of Phoenix In the original Sustainability Management Plan, a stated goal Sky Harbor International Airport’s Level 2 Reduction in the was to “achieve 40% waste diversion by 2020 at Phoenix Sky Airport Carbon Accreditation program, which recognized Harbor, Phoenix Deer Valley, and Phoenix Goodyear airports.” achievements for two years and further reduction in the airport’s carbon footprint.” Since 2014, the Airport has reduced its carbon footprint by 25% and currently, 90% of Sky Harbor’s Level 2 carbon footprint for airport-owned buildings and activities is from the use of electricity. The remaining 10% is from fleet fuels.

ENERGY Air conditioning, lights, escalators, baggage conveyors—and so much more. Keeping an airport running requires extensive greenlivingaz.com

The Department has noted that as of 2015, 28% of Phoenix Sky Harbor waste was diverted from landfills, primarily through recycling. On the latest updated, it shared that 32% of waste is now diverted from landfills. Other waste reduction efforts have included recycling and reusing asphalt and construction waste, and developing innovative solutions for recycling runway rubber waste, amongst others.

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WATER CONSERVATION Conserving water in the desert is always a priority, and one that Phoenix Sky Harbor takes seriously, as well. The Department had committed to making a 10% reduction of its water use by 2020. So far, there have been installations of low-flow plumbing fixtures; automatic shutoff valves in public restrooms; and the addition of low-irrigation, xeriscape landscaping. In fact, the landscaping updates have allowed for a 30% reduction in landscape water usage since 2012. In June 2019, a turf replacement and landscaping project was completed. It replaced the green grass turf with native desert landscape—such as low-water-use trees, cacti, and accent plants for ground cover—a move that is anticipated to save $400,000 annually in labor and materials, as well as millions of gallons of water. “In a desert city like Phoenix, every drop counts,” says Phoenix Water Services Director Kathryn Sorensen. “By making the switch to xeriscape, Phoenix Sky Harbor is not only honoring our city’s native landscapes, but also significantly reducing its water use.”

As it notes in its Sustainability Management Plan, “Policies guide the Aviation Department’s business decisions and affect everything from capital improvements to purchasing supplies used for day-to-day airport operations. Contracts are the means by which the Aviation Department can both promote and coordinate sustainability efforts with its suppliers, tenants, and other business partners.” For example, the Department incorporates sustainability into its construction activities by using LEED certification requirements for building construction projects, tracks the purchase of environmentally preferred products, and reduces construction waste. For outreach services, the Aviation Department conducted noise mitigation outreach to neighborhoods, of which it reached its noise reduction goals in 2016; has implemented numerous community programs, including speakers, airport programs, partnering with schools to bring real-world airport applications of STEM (Science, Technology, Engineering and Math); and more. For more information, visit www.skyharbor.com/about/ sustainability.

OUTREACH, POLICIES AND CONTRACTS Phoenix Sky Harbor is committed to sustainability in all facets of its operation, and that includes policies and contracts.

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Michelle Glicksman is the editor-in-chief of Green Living Magazine. Follow her on Instagram at @michelleglicksman.

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GO GARDEN

THE READY GO GARDEN KIT SYSTEM HELPS EVERYONE CREATE A GARDEN

N

estled in the heart of the bustling metropolis of Phoenix, set along one of the city’s busiest thoroughfares, sits Agave Farms, featuring the Ready Go Garden Kit system, a system that will make your dream garden a reality.

AN INNOVATIVE URBAN GARDENING SOLUTION For many, having a garden seems impossible for all the problems that arise when building one. But, creating a perfect garden should is no longer unachievable anymore, thanks to the Ready Go Garden Kit. The “All in One” system is designed for small spaces such as patios, balconies, rooftops, and even concrete slabs in the backyards. Concerns with space, lack of knowledge regarding an irrigation system, or simply the hassle of dealing with bad soil is resolved with this simple system. The Ready Go Garden Kit provides an effortless experience saving space and time, benefiting children, families, the elderly, and people with disabilities. The kit includes everything needed to start growing fresh, healthy produce in virtually any space, putting ease and confidence into urban gardening. It includes proprietary soil; a full irrigation system; heirloom seeds; layout patterns; an instructional video; a seasonal planting guide; and an optional, easy-to-handle table designed to prevent bending and kneeling, taking backaches out of gardening. The system also comes with supplementary kits like the Cover Kit, which helps with temperatures, birds and pests, and the Tool Kit, which contains all the required tools to maintain beautiful, healthy gardens. Since the bags’ soil is organic and composted to remove pathogens, it provides the best possible growing environment and so dealing with weeding will not be an issue. The entire system goes together easily, and if the simple instructions are followed, consumers should be on their way to harvesting good food in their own gardens. “We liken this system to learning a musical instrument, but we’ve taken the time it takes to master it out of the equation,” explains Bobbie Potts from Agave Farms. “Within 90 days you can be harvesting good, nutritious food.” The kits were developed with the help of large-scale farmers, agronomists and microbiologists order to achieve ultimate growth and nutrition.

THE STORY Thirty-year-old landscape company Agave Environmental Contracting has built some of the most impressive and prominent landscapes in the Valley. What characterizes the company is its passionate and highly experienced team, who are always looking for ways to spread their knowledge. This is greenlivingaz.com

how Agave Environmental opened Agave Farms, a community garden that serves as an experiential venue for plants and food production education, and as a sanctuary for nonprofit organizations to hold events. After the realization that Agave Farms, as a single location, was not enough to serve the sprawling Valley, Urban Farming Education (UFE) was formed out of the desire to build gardens throughout the metro area targeting groups in difficult situations. To fulfill UFE’s mission, the Ready Go Garden Kits development started—creating a modular, mobile and sustainable system that directly impacts children and families. Since UFE inception in late 2018, five gardens using the Ready Go Garden Kits have been built for homeless shelters like UMOM New Day Centers, Grace Church, as well as for domestic violence shelters like CPLC de Colores and Thrive AZ, and Espiritu Schools, a charter school located in South Phoenix. The members of these organizations have learned the basics of gardening, food produce, and sustainability. UFE’s goal is to have 1,000 urban gardens set up around the Valley by 2025. To learn more about Agave Farms and the Ready go Garden Kits, visit www.agave-farms.com. To donate to Urban Farming Education, visit www. urbanfarmingedu.org.

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GREEN LIVING MAGAZINE:

A LOOK AT OUR SEPTEMBER AUTONOMOUS AND ELECTRIC VEHICLES EVENTS

TUCSON

T

o kick off National Drive Electric Week, Green Living Magazine partnered with the Tucson Electric Vehicle Association to host three informative and engaging panels surrounded by the beautiful Tucson scenery at the Joel D. Valdez Library on Sept. 19. Panel one was moderated by the esteemed Robert Bulacheck, energy management consultant, and consisted ofJames DeGrood RTA deputy director Pima Association of Governments, Ray Martinez, manager for Residential Energy Efficiency Programs and Services TEP, Ursula Nelson Director, Pima County department of environmental quality, Paul Durham, Council member, who discussed the details of electrification. Panel two was Jay Lau, director of transportation, TuSimple. He discussed the various ways autonomous trucking will help shape the future and change the way we do business. To wrap everything together, Skya Nelson, chief operating officer, Fed by Threads, moderated a panel on the process of moving from fuel to electric vehicles. Robert Bulachek took part in the discussion, alongside James Lorentzen, independent business owner of Pedego Bikes, and Kevin Krause, vice president of sales and marketing for Solar Store. For more hands-on experience, there were many electric vehicles, from cars to trucks that guests could view and interact with, as well as exhibitor booths. Our Sponsors:

Pedego Electric Bikes Icon Power Solar Store Tucson Electric Power Photos by Joe Ramirez

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I

PHOENIX

n Scottsdale, we held our second Electric and Autonomous Vehicle event at ASU SkySong on Sept. 27, with sponsorship from ASU LightWorks, APS and SRP.

After breakfast and a mingling session, the first panel kicked off with Ram Pendlaya, professor of school of sustainable engineering and the built environment, Ira A. Fulton schools of engineering; Hanna Breetz, assistant professor, ASU School of Sustainability; Elisabeth Graffy, professor of practice, School for the Future of Innovation in Society; Juan Padres, public affairs manager, TuSimple; Mike Tamor, adjunct professor, ASU School for the Future Innovation in Society. They discussed the future of autonomous vehicles, as well as how it is changing our community. The second panel, moderated by Phoenix’s Chief Sustainability Officer Mark Hartman, featured Andrew Christian, Vice President of Business Development and Defense Nikola Motors, Taylor Gygi, District Sales Manager of Local Motors, Terry Rother, Senior Research Analyst/ Program Manager at SRP, CJ Berg, Energy Innovation Analyst at APS, and Mark Goldstein, President at the International Research Center, gave their perspectives on where the future of electric transportation is headed. Guests were then able to choose between two breakout sessions to round out the event. Panel A focused on the future of mobility as our moderator, Traci Ruth, Division Manager of Strategic Communications and outreach, led Dr. Larry Head, Professor of Systems and Industrial Engineering at U of A, Jennifer Toft, P.E. Transportation Director of Maricopa County, and Faisel Saleem, ITS Branch Manager and SMARTdrive Program Manager of Maricopa County, into a discussion of the future of mobility. Panel B was moderatored by Bill Sheaffer, Clean Cities Coalition. The panel discussed the reliability and minimum maintenance and availability and mobile charging of EVs. Panelists included Mike Heath, transportation supervisor, SRP; Kevin Devery, fleet manager, City of Tempe; Gregg Duckett, transportation manager fleet operations, City of Phoenix; and Jason Church, general manager, Courtesy Volvo. Our Sponsors:

FOR Energy Arizona Public Service ASU Lightworks Senderos at South Mountain Eclipse Luxury Apartments Pedego Electric Bikes Eco Plus Adomani Salt River Project Courtesy Volvo Courtesy Chevrolet Courtesy Chrysler-Dodge-Jeep-Ram Photos by Rick Carter

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Courtesy Prep & Pastry

FOLLOW THE PITCHFORK TO THE FORK FARM-TO-TABLE RESTAURANTS IN ARIZONA BY DAVID M. BROWN

Farm-to-table restaurants let you know where your next meal is coming from

A

t these locations, the food you order at the table is probably sourced on-site or from local farms and suppliers, including vegetables, fruits, nuts, meats and seafood. Owners and chefs who subscribe to this are found throughout Arizona; many belong to the Slow Foods and Local First groups, which endorse this methodology.

QUIESSENCE AT THE FARM

class wine program to complement his Quiessence menus. “These practices are designed to heighten the quality and freshness of the product and create a connection between chefs and farmers and promote education from the producers themselves,” adds Dustin, a graduate of The Italian Culinary Academy, Manhattan in New York, and the culinary program at La Scuola Internazionale di Cucina Italiana in Parma, Italy.

“Farm-to-table pushes sustainable practices, creates less of a carbon footprint, and supports the farmers and businesses of your region,” explains Dustin Christofolo, the executive chef at Quiessence at The Farm, which he co-owns with his mother, Pat Christofolo, a Valley food persona for 30 years.

At The Farm, Chef Christofolo sources ingredients from the property’s Soil & Seed Garden, including vegetables, pumpkins, zucchini, eggplant, Armenian cucumbers, two different varietals of basil, caper berries, hibiscus, Asian pears, melons and tomatoes. About 80% of the produce comes from this garden, he says.

In 2012, she purchased The Farm, just north of South Mountain, helping to grow it as an agritourism destination, now with 200-plus events and 100,000 visitors annually. On an ancient riverbed with rich soil, The Farm, and its sustainability vision, began with ownership by Dwight and Maie Heard, who founded the Heard Museum in the early 1920s.

He also has herbs and edible flowers, more than 60 fruit trees, eggs from the chickens and ducks, fresh breads from the restaurant’s Le Panyol oven, and meats and cheeses from other local farmers and purveyors.

Today, the Christofolos and staff coordinate three restaurants and two event venues on the property. Dustin also has a world-

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In addition, he sources produce from McClendon Select in Peoria and poultry from Two Wash Ranch in New River. The pork and beef come from the Meat Shop in Phoenix, and the seafood is sourced from Chula Seafood in Scottsdale.

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Chef notes that Quiessence has been a pioneer of the slow food movement in Arizona. “Farm-to-table concepts seem to fall in and out of style depending on what food trends are hot at the moment,” he says. “Quiessence has been loyal to the local growers for over 15 years.”

ELOTE CAFÉ Less than two hours north in Sedona, Jeff Smedstad’s Elote Café, specializing in Mexican and Southwestern food, has been sourcing from Arizona farms and producers for 25 years. Because the restaurant shares space with a hotel, he’s only able to raise some mint and beans on-site, so he shops occasionally at the farmers market in Camp Verde and buys product from the Verde Valley School as well.

Mesa Grande Cultural Park

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“I also use a forager for local blackberries and another for mushrooms,” says Smedstad, who is both owner and chef. He has been cooking professionally for more than 30 years now. Many years ago, his passion for the food of Mexico was sparked while spending time in markets there. He evaluates the environmental impact of all of his food, including meat and seafood. “For meat, it has to be humane, and for the fish we look for minimal impact or use the Monterey Bay Aquarium guide,” he explains.

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BRIX RESTAURANT, CRIOLLO LATIN KITCHEN, PROPER MEATS + PROVISIONS As SLO Restaurant Concepts, Paul Moir and his wife Laura own and operate three farm-to-table restaurants in culinarily robust downtown Flagstaff: Brix Restaurant, fine dining; Criollo Latin Kitchen (“Criollo”: of Latin descent born in the Americas, hence local), food inspired by Spain, Central and South America, the Caribbean and even parts of Asia; and Proper Meats + Provisions, a craft butcher shop offering Arizona-raised whole-animal meat products.

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Their restaurants also don’t have room for gardens in their urban locations, but the couple work with local producers between Flagstaff and Phoenix for seasonal produce and ranches for the meat. “Cost, freshness, sustainability, relationships with local greenlivingaz.com

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growers and superior quality are among the reasons we believe in farm to table,” says Paul, a Southern California native who has lived in a number of Western cities, including Tucson and Phoenix. Laura was raised in the Midwest and was educated in Tucson. They met working in a Phoenix restaurant in 1999. “We decided on Flagstaff, as we wanted a life in a smaller community and wanted to live in the mountains,” says Paul, who oversees the business and employs an executive chef in each restaurant. “We felt at the time that Flagstaff’s restaurant culture was ready for what we wanted to bring, and we ended up opening Brix about 11 months after arriving in mid–2005.” Much of the meat raised in Arizona is exported out of state to the commodity markets. “We wanted to provide an outlet for local ranches to get their products to the local market directly, and we also hoped to start building some of the infrastructure needed for that supply chain to grow,” he explains. For seafood, the company looks for purveyors honoring sustainable practices and that provide fish from sustainable fisheries.

PREP & PASTRY Restaurateur Nate Ares recently opened Prep & Pastry in downtown Scottsdale by the waterfront. Previously, he created the original Prep & Pastry, Commoner & Co., a fine dining venue, and August Rhodes Market, which specializes in baked goods, all in Tucson. The Scottsdale location serves breakfast,

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lunch and brunch daily, with Kyle Nottingham, his partner chef, overseeing food in all of the locations. He focuses on teaming with small local farmers for produce, including those in Tubac and Willcox south and east of Tucson. “Our newest project is choosing what we want planted with one of our favorite farmers,” explains Ares, a New Hampshire native raised in Tucson. “She is going to grow just for us in a section of her farm.” He adds that he also sponsors beehives in the Tucson Mountains and receives eggs from a small farmer in Elfrida in Cochise County, south of Tucson. For him, it’s a quality issue as well as an environmental one: “Nowadays, you never know what is going into or on your food, and we love knowing who is handling our produce,” he says. The story participants suggest other examples of farm-totable venues in Arizona: FnB, Rancho Pinot and Fellow Osteria in Scottsdale; Indian Gardens Café and Market in Sedona; Diablo Burger, Pizzicleta, New Jersey Pizza Company and Shift Kitchen & Bar in Flagstaff; 5 Points Market & Restaurant in Tucson; Chef James Porter’s TERRA farm + manor in Prescott; and Harvest at the recently re-opened Castle Hot Springs Resort in the Bradshaw Mountains. David Brown is a Valley-based freelancer (www.azwriter.com).

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FEBRUARY 2019 VOLUME 17, ISSUE 2

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APRIL 2019 VOLUME 17, ISSUE 4 G R A N D CA N YO N C O N SE RVA N CY H E L PS G R A N D CA N YO N N ATI O N A L PA RK C E L E B R ATE ITS C E NTE N N I A L

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CINDERELLA AFFAIR + EXCLUSIVE INTERVIEW WITH CHERYL BURKE + VOYCE THREADS

OCTOBER 2018 VOLUME 16, ISSUE 10

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Rob and Melani Walton Discuss Philanthropy and Partnerships, From Local to Global

HOSPICE OF THE VALLEY KNOWS THAT PETS ARE GOOD MEDICINE

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CHANGING THE FOOD LANDSCAPE MEET THREE WOMEN MAKING AN IMPACT: SARA BRITO, CHARLEEN BADMAN AND DANIELLE LEONI SARA BRITO AND THE INSPIRATION BEHIND THE GOOD FOOD 100 RESTAURANTS After years of working in the food industry and witnessing the lack of transparency when it came to fast food restaurants, Sara Brito decided to ditch the corporate America lifestyle and integrate her experience in business with her passion for food. She launched the Good Food Media Network. The Good Food Media Network is a nonprofit educational organization that aims to inspire eaters by “cultivating a conversation and community around the people and businesses changing the food system for good.” Brito was inspired to launch the nonprofit after she realized the lack of transparency in the food industry during her time watching the behind-the-scenes of the food world. She had years of experience as a consultant, successfully helping transform brands and businesses. Four of her clients were named to Fast Company’s World’s Most Innovative Companies list: The Kitchen, Big Green, Domino’s and Vail Resorts (EpicMix). It was through working on an economic impact analysis for seven Denver restaurants that Brito developed the idea for the Good Food 100 Restaurants; she had observed how hard it was for chefs to “do the right thing” in the food business. When she realized that there was no type of recognition or media attention for those restaurants and chefs that were choosing to do the right thing, she wanted to change that. The only systems she saw were ones that were rating restaurants on food, service and ambiance, and ignoring the whole back of the house and the workers.

Sara Brito created the Good Food Media Network, a nonprofit educational organization that aims to inspire eaters by “cultivating a conversation and community around the people and businesses changing the food system for good.”

She began to realize that customers were not getting the entire story regarding the food that they were eating, but only the partial pieces—leaving people unable to be fulfilled, in her opinion. She saw how good food includes so much more than just taste, and questioned, “Why up until now have we stopped the story at taste?” Brito wanted to help people care more about the complete story of food, including everything that goes into what happens before and after the food is tasted. She wanted more people to see that they can live a more fulfilling life simply by eating good and whole food. Around the same time the idea of the Good Food 100 was being launched, the “Me Too” movement was beginning. Although it was completely disconnected from what she was

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doing, it helped add momentum and affirmed to her that people were going to start to care more about transparency in every aspect of life. It added to her inspiration because, “Making transparency mainstream in the culinary industry is at the heart of everything we do,” says Brito. So, with the support from mentors and past partners, she launched the Good Food 100 Restaurants. The Good Food 100 Restaurants (www. goodfood100restaurants.org) is an annually published list of restaurants, including fast-casual, fine dining and food service businesses, that has a mission to “redefine how chefs, restaurants, and food service businesses are viewed and valued.”

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The Good Food 100 qualifications are constantly evolving and improving every year, just as thinking and standards continue to change. The list was strategically created to be objective and based on the quantitative measurement of chefs’ purchasing practices. The restaurants are rated and ranked based on what percentage of their food budget they are allocating towards purchasing “good food”—food that supports local, regional and national good food cultivators including farmers, ranchers, fishermen and purveyors. The rankings range from 2 to 6 links. The restaurants or chefs allocating the highest percentage of their food budget to good food are awarded with the highest rating, which is 6 links. Along with purchasing practices, a report about the business and labor practices is also created and published. The report includes other aspects, such as how well the workers are paid and treated, recycling and composting practices, cleaning practices, where supplies are sourced, and the overall care that goes into the other components of a restaurant. All these factors embody what Brito refers to as “the whole story of food.” Brito is so passionate about the whole story because “when you don’t give the story of food, we as humans intuitively know that we are being disconnected with the story of humanity,” she says.

Arizona currently has three restaurants on the Good Food 100 list, including Snooze: An AM Eatery, Breadfruit & Rum Bar, Time Market, and FnB. Breadfruit & Rum Bar, Time Market, and FnB were launched in, and are local to, Arizona. —Savannah Huls

CHEF CHARLEEN BADMAN FROM FNB KEEPS IT LOCAL Charleen Badman is the chef and co-owner of FnB in Scottsdale. She’s also the recipient of the James Beard Award for Best Chef Southwest 2019. Badman and her business partner, Pavle Milic, have created an award-winning restaurant, with a globally inspired, seasonal menu that features sustainable local foods and wines. “I have a passion and drive to showcase what’s here in Arizona and that evolves as our farmers do. We are always challenging ourselves,” says Badman. She grew up in Tucson and learned early on that it was difficult to move up as a female in the kitchen—but that didn’t deter her. She climbed the ranks and was hired at Café Terra Cotta. When Badman was 20, she was promoted to sous chef,

“I don’t want to be that generation that took everything and left nothing,” says Charleen Badman. “We don’t have to look that far to be sustainable and enjoy the bounty that we have.” Photo by Jill Richards

Brito explains that the first step in changing something is to know where you are on a scale or rating, so the Good Food 100 list was created to be the reference or benchmark for chefs to help change the food system for good. Earlier this year, the Good Food 100 Restaurants partnered with the James Beard Foundation to further the importance of transparency in the culinary industry and continue to build a more sustainable food system. Brito explains that the alignment with the Foundation is just the beginning of some significant shifts in the food industry, incorporating both fast-casual and catering businesses into the picture. She believes that in order to change the culinary industry for good, all types of restaurants and chefs must be included, since fine dining restaurants are only one aspect of the industry. “I see our alignment with the James Beard Foundation like a path to having a greater impact,” she explains. The list was never created to stop at only 100 restaurants, but Brito hopes in the next few years it will continue to expand and there will eventually be thousands showcased—though it will still spotlight the top 100 as highly esteemed. “My deepest desire is to change the world for good, and you can’t change the world with just 100 chefs,” Brito says. In 2018, the Good Food 100 list represented 125 restaurants and food service businesses in 23 states across all eight regions of the United States. greenlivingaz.com

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and a few years later, she bought a one-way ticket to New York with a potential job waiting for her. Eventually, she opened her own restaurant in New York. The butcher a few doors down and the farmers who sold goods on the sidewalk were her introduction to the importance of buying local. “Relationships are very important to me, and that includes the people growing the food. It makes you realize how important the food is and how hard it can be to grow it,” she says. Badman ran her restaurant for six years, closing her doors in 2007 when the lease was up. “Rent is out of control in New York, and I’ve had a lot of friends go out of business because of it. I decided I was going to move back here,” explains Badman. One fortuitous night, she was back at work at Rancho Pinot, and Milic came in to help for the evening. They had been longtime friends since before her time in New York. She was

living in the Valley, and he had returned from the California wine country. They exchanged numbers and before long, they were working on ideas for FnB (www.fnbrestaurant.com). This year, they’re celebrating the Scottsdale restaurant’s 10th anniversary. Four years ago, Badman attended a boot camp through the James Beard Foundation, and the discussions about ecological practices helped shape their operation. “I remember years ago running a block of shrimp under water instead of letting it thaw in the fridge,” she says. Today, she watches everything, down to the paper straws they use. They wash and reuse Ziploc bags if they didn’t hold a protein. They pickle and juice foods, so they won’t go to waste. And they’ll offer food to staff who take it away in reusable containers. “It’s not because I’m cheap,” she says. “We are here every day, and if 24 people were using plastic cups five times a week, that’s a lot of garbage.”

Many of the local farmers will reuse their boxes. One of Badman’s servers collects and recycles cans. And they compost through a local company At Danielle Leoni’s The Breadfruit & Rum Bar, she offers sustainable seafood, rum called Recycled City, which will take everything cocktails, and fine cigars. off the plates but fats. “This way we can recycle it back into our soil.” She also pays close attention to sustainable foods. She recently learned that Stone Crab claws have been added to the red list. They’re endangered. “I’ve been serving them every New Year’s Eve, but I won’t be this year. I’m training myself and my staff and explaining this to guests as to why we don’t always have everything. I don’t want to be that generation that took everything and left nothing,” she explains. “We don’t have to look that far to be sustainable and enjoy the bounty that we have.” —Michelle Guerrero

THE BREADFRUIT AND RUM BAR: AN ECO-FRIENDLY RESTAURANT WITH A TROPICAL TWIST Danielle Leoni is the chef and co-owner of The Breadfruit & Rum Bar (www.thebreadfruit.com), located in downtown Phoenix. She and her co-founder, Dwayne Allen, created the restaurant as an answer to one of their neverending questions. “Where should we eat? We wanted flavorful, tropical food that made us excited to eat out. We’re fans of DIY projects, so naturally opening a restaurant was the solution to our dining woes,” Leoni says. Their doors opened in 2008 and they offer sustainable seafood, rum cocktails, and fine cigars. Leoni describes their location as a living work of art.

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“We have designed, built and shaped our restaurant over the past decade. The food you find on our menu is what I’ve dreamt up or came to me as an epiphany.”

treatment of animals, but didn’t consider how factory farming was also hurting the planet. Once we opened our restaurant, I met farmers, ranchers and people who were helping to strengthen our good food system and working to rectify the harm we’ve done to our planet. Now I understand that there is no such thing as passive participation,” she explains.

Currently, her favorite on the menu is the Arizona Desert Sweet Shrimp Sausage and Manila Clams. They make a savory spicy sausage out of shrimp, then sauté it with garlic and thyme. They steam the clams with sausage in a creamy potato shellfish sauce, then top it with fresh diced banana, guava and kelp. “We only serve the best seafood, and to us that means it’s delicious and does you more good than harm by eating it. That’s sustainable seafood. It’s eating in such a way that we leave enough in the ocean so we can have more next season,” she explains. All their seafood is in season and green rated by Seafood Watch or Marine Stewardship Council certified. Their produce is from Maya’s Farm and McClendon’s Select. Their chicken is from Two Wash Ranch, and they get their pork and beef from The Meat Shop. Most of their products are local and delivered, but Leoni enjoys going to the Downtown Phoenix Farmers Market as well. “I go nearly every Saturday morning to pick up something for my house and inevitably bring back some gem for the restaurant. I love seeing and smelling the bounty and meeting so many incredible people every week,” she says. Leoni was in her early 20s when she began thinking about food and the world around her. She stumbled on PETA videos, and they inspired her to become vegan. “I thought at least I could stop contributing to the awful

Leoni’s tips to keeping an eco-friendly kitchen include using beeswax wrap instead of plastic wrap, washing and reusing plastic bags, and recycling them at recycling stations. Also, avoiding things wrapped in plastic and buying products that make a commitment to sustainability. “Figure out how to generate less trash, use what you buy, and support purveyors who are trying to run their businesses in a sustainable way,” she says. “I urge people to join in, take action, become a part of something bigger than all of us, do it for your own reasons and together we do it for all of the right reasons.” —Michelle Guerrero Savannah Huls is an Arizona-raised writer, traveler and outdoorenthusiast. She is in the process of completing her bachelor’s degree from the University of Arizona and plans on continuing on to receive her master’s in global journalism. She hopes to one day be able to travel the world and collect stories in order to pursue her passion for writing. Michelle Guerrero is a freelance writer who graduated from Walter Cronkite School of Journalism. She’s currently working on several books and can be found writing barefoot in the pines, feeding feisty chickens, or chasing her kids and pups around the ranch.

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November 2019 | greenliving

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A JOURNEY TO DIAGNOSIS

AFTER YEARS OF BEING MISDIAGNOSED, THE KAUFFMAN SISTERS FIND OUT THEY HAVE A RARE DISORDER BY SYERRA RODRIGUEZ

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hen an illness is not outwardly noticeable, it may be hard to connect to or understand what a person is going through. The age old adage, “seeing is believing,” is not always true, as many individuals are battling invisible illnesses every year. For Alexa, 26, and Mackenzie Kauffman, 20, they have learned this firsthand, as they had to undergo years of doctor appointments and procedures before properly being diagnosed with mastocytosis disorders. According to the National Institute of Health, mastocytosis “occurs when too many mast cells accumulate in the skin and/or internal organs such as the liver, spleen, bone marrow, and small intestine. Mast cells are a type of white blood cell in the immune system.” There are two main forms of mastocytosis, with one form affecting only the skin, and the other affecting more than one part of the body, which can include the GI tract, bone marrow and liver. Mast cells can be found in anyone and are crucial in immune health; however, when too many are being produced, there are a plethora of complications associated.

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“Mast cells are what’s supposed to help and fight [things] off, and mast cells are part of the healing process, but for us they’re overactive and they keep attacking it—keep attacking it even when there’s nothing there for it to attack,” Alexa says. Both Alexa and her sister, Mackenzie, have been dealing with misdiagnosed health problems since they were young. For Alexa, this meant having to undergo radiation because of suspected leukemia. Mackenzie, on the other hand, was thought to have appendicitis,endometriosis, and unidentified viruses. Both have had hospital, general doctor and specialist trips… not one medical professional could figure what the condition was.

ALEXA Still, it was not until 2015 when Alexa began to notice that she was developing hive-like spots on her skin. “I started noticing spots on my stomach and I was kind of like, ‘that’s weird,’ but I kind of chalked it up to be like freckles from greenlivingaz.com


being in the sun and tanning,” she says. “And then that was the summer I started having issues with food. I couldn’t keep anything down or in me.” Dropping to a mere 85 pounds, Alexa began to train for fitness shows as a healthy way to release her frustrations and regain the muscle she was losing. After being referred to a dermatologist, she was diagnosed with cutaneous mastocytosis, or urticaria pigmentosa, a common manifestation of mastocytosis disorders. Having now been diagnosed with a type of mastocytosis, it was hard to not think the worst. Though very rare, those with certain aggressive forms of mastocytosis can be given a life expectancy of two to five years from being diagnosed, and Alexa began to worry if that could possibly be her. “So there was a very short period of time where I didn’t know if I was going to have that as one of my options, and so that’s why I competed, because I needed to take my mind off it, and sometimes because of that, I go back to that fear sometimes,” she shares. The Kauffmans were luckily able to find specialists in immune health who referred them to the Mayo Clinic in Scottsdale, where both girls underwent a bone marrow biopsy—while awake. “They said, ‘We’re not going to put you under, we’re just going to give you something to relax you and numb the skin.’ You can’t numb bone though, so I felt all of it,” Alexa says.

MACKENZIE Just like her older sister, around the same time, Mackenzie was fighting symptoms of an unknown cause. Unlike the spots, her symptoms included vomiting, high fevers, and terrible rashes. Their mother, Susan, reports that she has seen Mackenzie throw up continuously throughout a 12-hour period. Doctors removed her appendix, which had no impact, and performed a laparoscopy on her ovaries, which also came up short of answers. The easiest diagnosis was that she simply had a virus.

REACTIONS TO A DIAGNOSIS When the results came back, the doctors’ suspicions were confirmed. Alexa had indolent systemic mastocytosis with a mutation gene called the KIT Gene(which means the condition can mutate) and Mackenzie had mast cell activation. At least now, after countless testing, they would be able to get treated properly, right? Instead, what they found was that many doctors did not know about mastocytosis, and their specialists seemed to be the only ones who could truly help them. They also found that their peers were not as sympathetic to their newfound illness because on the outside, they both they still looked like the same beautiful, well put-together girls they always had. They didn’t look sick on the outside. One of Mackenzie’s close friends even accused her of faking her illness for attention when she had to drop her in-person classes to heal from the mononucleosis and mononucleosis reactivation she later developed. As mast cell patients, Mackenzie and Alexa require exponentially longer to heal from what to others are simple illnesses. Despite having others question the validity of their diagnosis, one thing never changed—the sisters’ fighting spirits. Alexa is now a pro-diva bikini model, working as a fitness trainer and Mackenzie is getting straight A’s in college. Neither lets their mast cell disorder dictate the way they live their life. “My daughters are my heroes,” Susan says, having seen them overcome every battle in their lives. Every day may bring something new for these young women as their mast cell disorders progress, but as for now, they fully intend to live their lives on their own terms and spread positivity and encouragement to those who may be dealing with the same thing. For more information about Mastocytosis, visit www.tmsforacure.org. Alexa Kauffman, expressing one of her emotions about having systemic mastocytosis. Photo by Casey Fehr

At the time, Mackenzie was still a high school student living at home. Since no one could diagnose her, the frustrations between Mackenzie and her mom ran high. Mackenzie, feeling sick more days than not, would often not have the energy to do classwork or leave her bed. “I would say to her, ‘Mackenzie, I will go to jail, honey, if you do not go to school,’ and we would just clash because I thought it was anxiety; I thought it was bullying. I didn’t know what it was,” Susan says. Susan, of course, knew something was wrong with her daughters, but after dealing with one misdiagnosis after another, she had begun to feel helpless. Finally, they had that appointment at Mayo.

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EACH MONTH WE FEATURE A GREEN CHAMPION WHO IS MAKING STRIDES IN THE GREEN COMMUNITY

EXSTRAW: TAKING A STANCE AGAINST STRAWS FINDING SOLUTIONS TO MAKE REUSABLE STRAWS A PART OF EVERYDAY LIFE

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n late 2018, the fight against single-use plastic straws was at an all-time high—high-powered companies like Starbucks vowed to rid their coffee shops of them by 2020, a handful of states began gearing up for official bans, and reusable straws started seeing substantial sales increases. EXstraw founder and Phoenix native Jamie Killin was one of the many well-meaning reusable straw warriors, until she actually tried using them in her everyday life. After using a Starbucks drivethru, refusing the plastic straw and enjoying her beverage with her brand-new metal straw, she realized she had nowhere to store the now-sticky, wet metal. Surprisingly in the seemingly endless world of merchandise made possible by stores like Amazon and Target, reusable straw case options were limited—many were either exclusive to a certain straw, made with unhygienic fabric materials, or priced at over $10. So, she created her own and EXstraw was born. “I wanted to make incorporating a reusable straw into my life do-able, despite my busy, on-the-go schedule,” says Killin. “Walking around with a gross, latte-covered straw wasn’t an option, and I was shocked by how few affordable, sanitary, and eco-friendly options existed. I saw friends carrying their reusable straws in plastic bags, which to me, kind of defeated the point.” For her, the case was about finding a way to make sustainable living possible long-term and convenient, instead of just buying in to another trend.

Through trial and error, she created the simple, rubber case with the catchy name “EXstraw,” a play on the elimination of straws, emblazoned on the front. “I don’t have a background in production, and I didn’t have much of a budget to get the business up and running, so I knew it had to be a simple concept I could initially make by hand,” she explains. “However, ensuring the case wouldn’t harm the environment further, and could be kept clean, was super important to me.” That led to the creation of the rubber case, which is biodegradable, dishwasher-safe, and compact enough to keep in a purse, car or desk drawer. “I never imagined myself as an entrepreneur, but I saw a need and felt like I should make an effort to address it. I was pleasantly surprised by the support I got from the Phoenix community, and even from all my customers across the country,” she says. While she started out selling the cases on Etsy, they’re now available on her own site, EXstraw.co, as well as through Amazon, with aspirations to sell them in local Arizona stores in the future. “The company has grown in ways I never expected,” Killin says. “For example, many of my customers are looking for bulk, custom orders to use as promotional items or event favors. I love putting together creative designs with my clients’ logos and colors to make them a really special case that they can use to share their message while conveying their love for the environment.”

If you want to nominate a Green Champion, please email editor@greenlivingaz.com

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EXPLORING CIVANA

THE VALLEY’S FIRST—AND ONLY—SUSTAINABLE WELLNESS RESORT OFFERS A PLACE TO RELAX AND RECHARGE BY MICHELLE GLICKSMAN

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estled in the desert in Carefree sits CIVANA, the Valley’s first sustainable wellness resort. Stunning in its scenery and sleek, stylish décor, the destination draws travelers from around the world, as well as locals looking for a place to relax and recharge. The resort is dedicated to overall wellness, and the difference begins the moment you enter the lobby.

SERENE With modern touches and soothing hues, the tension and stress begin to melt away as you enter the resort. There’s a soothing feel to the property that somehow induces an exhale. There are fitness rooms, a spa, restaurants, pools, firepits, and quiet and stunning surrounding desert scenery. The resort was designed to offer “a regenerating experience to a wide audience of wellness travelers, as well as those simply looking for a serene and healthy getaway.”

Aerial Yoga, Culinary Clinic, Myofascial Release, Gentle Yoga, Angel Meditation, Sound Healing, Sears Kay Ruin Hike and Indoor Cycling—and so many others. During my stay I tried the Meditation class, Angel Messages class, and had a reading on animal spirit guides. The readings were incredibly interesting and spot-on (I’d share, but it was personal!). Private classes and programs are also available for a separate fee, including for equine coaching, fitness classes, art classes and more.

SPA The Spa at CIVANA is set in its own building, and includes a hydrotherapy thermal circuit of hot and cold pools, a waterfall shower, treatment rooms, and a sanarium. There is also a salon located in the building.

How does it do that? Through four pillars: movement, spa, nourishment and discovery.

The treatment options include bodywork, facials, massage therapies, therapeutic massages, energy and Eastern therapies, spa journeys for two, and body and water therapies.

MOVEMENT

I tried the Energy Aligning Chi Signature Massage, a blissful 80 minutes of massage and aromatherapy that helps restore Chi.

CIVANA offers a large array of complimentary movement and fitness classes. Each day there is a menu of classes to choose from, including options such as Tai Chi & Qigong,

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In addition to the amenities mentioned above, The Spa also has its own private outdoor pool, which is a perfect place to relax amidst quiet calm. greenlivingaz.com


NOURISHMENT CIVANA offers what it calls “conscious cuisine” throughout the property’s two restaurants, which utilize seasonal, local ingredients. At Café Meto, find a menu that offers breakfast, lunch and snack options that include gluten-free, grain-free, vegetarian, vegan, anti-inflammatory, and gut-friendly options such as salads, wraps, smoothies and grain bowls. Sit at one of the indoor or outdoor tables, or grab food to go. There are also fresh juices available. Terras is the main restaurant and offers breakfast, lunch and dinner, as well as a kids’ menu and pool menu. Led by Executive Chef Justin Macy, it offers farm-to-table, veggieforward meals that are flavorful and nutritious. Lunch includes salads, sandwiches and wraps, and for dinner there are choices that include the Herb Crusted Rack of Lamb, Chili Honey Glazed Salmon and Shiitake Mushroom Spinach Stir Fry. Those who are looking for the next level in experiences can book the Chef’s Table (advance notice required), where Chef Macy will prepare a special four-course, wine-paired dinner.

There are also cooking classes, open to both guests staying at CIVANA as well as the public. Learn about sustainable juicing, how to make cocktails, bake healthy desserts, or about the journey of wine from grape to glass. These classes have a small fee.

DISCOVERY The minds behind CIVANA hope that the combination of setting and offerings will help guests on the path to change, growth and discovery. For me, I appreciated the time to let go of stress and clear my mind. I enjoyed the conversations I had with others and the exploration of ideas through the wellness classes. I left a little more self-aware, and a lot less stressed. Perfect. CIVANA is located at 37220 Mule Train Road, Carefree; 480.653.9000; www.civanacarefree.com. Michelle Glicksman is editor-in-chief of Green Living Magazine and a frequent travel writer. Follow her on Instagram at @michelleglicksman.

Photos by Lisa Dieterich Photography/CIVANA

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BEER FESTIVALS: CELEBRATING ARIZONA FLAVORS BY GRETCHEN PAHIA

The festival season is upon us here in the Valley as the temperatures turn to comfortable and enjoyable levels outside. In November, there are several beer-related festivals happening all over the state. We take a look at some of your options!

BACON, BLUES & BREWS Sat., Nov. 2 Noon–9 p.m. Founders Park 22407 S. Ellsworth Road Queen Creek, AZ The festival is great for the entire family, bringing together great beer, bacon and music. There’s plenty for everyone to do and enjoy, and the kids can even hone their musical skills with kid-friendly harmonica and blues classes on-site. There will also be plenty of food vendors, beer and other beverage options (alcoholic and non-alcoholic), a Kids’ Zone, games for all ages, and more. A portion of the proceeds will benefit East Valley Firefighters Charities. Tickets are $20 at the door (cash only) and it’s free for kids 12 and under. www. baconbluesandbrewsaz.com

THE ARIZONA FALL FEST

ONE WATER BREWING SHOWCASE

Sat., Nov. 2 10 a.m.–4 p.m. Margaret T. Hance Park 67 W. Culver St. Phoenix, AZ

Sat. and Sun., Nov. 8, 9 Canal Convergence Scottsdale Waterfront Scottsdale, AZ

The Arizona Fall Fest is the largest certified local event, bringing together some 200 local vendors. Guests can sample food from some of the best Arizona restaurants, and enjoy drinks in the Hensley Beverage Garden, which will feature local wineries, breweries and spirits. There will also be games and entertainment, as well as an online silent auction with more than 100 local gifts, staycations, and Arizona experience packages. The event also pushes for sustainability by hosting water refill stations (bring your own reusable bottle); offering a free food sample ticket when you show your light rail pass; and if you donate $1, you get a reusable wine glass. Entrance into the event is free, and pets are welcome as well. Attendees can purchase food and beverage tickets for $1 each, which can be redeemed for samples with food vendors and in the beverage garden. www.localfirstaz.com/fall-festival

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During the first weekend of Canal Convergence, experience the world’s first beer festival featuring only craft beers brewed with recycled water. Earlier this year, Scottsdale Water became the first water agency in Arizona permitted to treat recycled water for potable use. The One Water Brewing Showcase at Canal Convergence will spotlight 10 beers, crafted by 11 Valley breweries, and each of the brews will be made from recycled water delivered directly from Scottsdale’s Advanced Water Treatment Plant. The One Water Brewing Showcase is free to attend and will feature five breweries each night. Guests will be able to purchase individual, full-size draft beers or sampler flights to taste all five. www.canalconvergence.com/ sustainability/one-water-brewing-showcase

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Photos courtesy Bacon, Blues & Brews

NOVEMBEER FESTIVAL

AZ BARRELS, BOTTLES & BREWS

Sat., Nov. 9 1–5 p.m. (noon entrance for VIP ticketholders) Arizona Center 455 N 3rd St. Phoenix, AZ

Sat., Nov. 23 2–5 p.m. Salt River Fields at Talking Stick 7555 N. Pima Road Scottsdale, AZ

NovemBEER is a celebration of beer, with more than 50 breweries, food and entertainment. General admission includes up to 30 2-ounce samples, a commemorative tasting mug, entertainment, and access to vendor village and food vendors. The festival is open to only those who are 21 years or older, and ID is required for entrance. General admission tickets are $30; VIP tickets are $50 and include the same items as general admission plus early entry into the event, with first access to limited beers, a VIP gift bag and up to 10 additional 2-ounce pour samples. www.novembeer.com

This is a great event for fans of local craft brews, spirits and wines. The 2nd Annual AZ Barrels, Bottles & Brews will be held on the concourse at Salt River Fields at Talking Stick. There will be samples from some of Arizona’s best producers of craft beer, distilleries and vintners. More than 30 in all will be on the concourse serving award-winning creations. There will also be lawn games available for those looking to play. Tickets are $50 for general admission, $65 for VIP, and $19 for any designated drivers. Ticket entries include 12 samples and access to purchase food from food trucks. www.azbottlesandbrews.com

* Prices subject to change to all events greenlivingaz.com

November 2019 | greenliving

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A WALK WITH GIANTS ELEPHANT TOURISM IN AFRICA

Photos by Rita Sampson

BY MARENA SAMPSON

T

here is something otherworldly about an African elephant. With ears large enough to block out the sun and a long trunk more sensitive than a human hand, elephants are a distinctive sight. These gigantic creatures and their ancestors have roamed Earth’s surface for around 3.4 million years, reigning over ecosystems from jungles to savannahs. However, the prominence of elephants has fallen drastically over the last hundred years. Since 1930, the African elephant population has dropped from somewhere around 10 million wild elephants to a little over 400,000 today. This sharp decline has been driven by a combination of hunting, poaching, and habitat loss. However, these forces are just symptoms of larger overlying issues. Shifting attitudes and politics within the African nations have and will continue to shape the future of this beloved species. As global tourists, there are two steps we can take to make strides in sustainable ecotourism: supporting local economies and choosing humane operations. The first of these

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involves working toward equality in the benefits from tourism. One country that has recently faced international backlash, given its changing views on elephants and tourism inequality, is Botswana. The 130,000 elephants in Botswana constitute one third of Africa’s overall elephant population. This density makes for an incredible opportunity for tourists, but can come at a cost to local communities. Over 70% of these charismatic animals live outside of protected areas, which has led to conflicts between people and elephants. This year, the country announced an official end to its ban on elephant hunting. Currently, the decision allows up to 400 elephants to be hunted every year. The profit from selling these hunting licenses is directed back to local communities. Likewise, guided hunting trips provide good jobs for local individuals. However, the decision prompted immediate outrage on an international scale, and many vowed to stop visiting the country on the moral grounds that hunting elephants is wrong. As greenlivingaz.com


outsiders to this conflict, how can we make personal decisions that help Botswana prosper while preserving the elephants? We must recognize that the decision to end the ban was driven in part by a disconnect between the value of elephants seen by tourists and the value seen by local communities. While tourism is the second-largest source of income for Botswana, many local communities do not see the direct benefits, as profits immediately move outside the country to foreign investors. It is important as global tourists to ensure that we are supporting tourism operators in Africa that are engaged locally. Before booking a stay at one of the luxury lodges, check to see if they employ Botswanans or have programs to train and hire locals. If possible, try to stay in camps that are owned locally instead of by foreign companies. By financially supporting communities, the money from wildlife tourism stays within the country instead of “leaking” out. This allows people to protect elephants with the long-term economic benefits from tourism instead of having to focus on the short-term financial gain from selling hunting licenses. The second step toward sustainable ecotourism involves choosing operations that allow interactions with elephants in a humane manner. While seeing an elephant in the distance is an incredible experience, many visitors wish to interact with the elephants up-close. Unfortunately, many of these interactions allow people to ride on the elephant’s back or watch them perform various tricks. Elephants are a sentient species, and it is not a kind task to break them into allowing such an interaction. While much of tourism in Botswana involves only viewing the animals, elephant-back tourism is on the rise. There are better ways to interact with and form a connection to elephants than from their back. I spent time at one sanctuary in Botswana that does exactly that. Instead of riding the elephants, visitors are invited to walk through the savannah with the elephants and watch up-close as they interact with their natural environment. There is something about wandering through the bush with elephants beside you as equals, not as curiosities, that is unparalleled. When we visit another country, we have a responsibility to uphold our own values in the way that we participate in tourism. If you have the opportunity, try taking a walk through the bush with an elephant or watching them from a vehicle in their natural habitat instead of subjugating them from their back. It will leave you with a feeling you will never forget. By supporting locally driven tourism and engaging in more natural elephant encounters, we can have the experience of a lifetime while still ensuring that African elephants are valued as a necessary and intrinsic part of the African savannah.

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Marena Sampson is a Ph.D. student at the School of Community Resources and Development at ASU and is associated with the ASU Center for Sustainable Tourism. Her research focuses on the effectiveness of wildlife conservation programs in southern Africa.

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DESERT BOTANICAL GARDEN DEBUTS NEW EXHIBIT WILD RISING BY CRACKING ART ADDRESSES GLOBAL AND LOCAL SUSTAINABILITY BY ANDREW WEI

D

esert Botanical Garden has some new tenants—over 1,000 of them, and in eye-popping green, white, pink and blue. Wild Rising is a bright and explosive immersive art exhibit created by Cracking Art, a collective of artists, based in Milan, who “specialize in plastic as an artistic medium with the intention of radically changing the history of art through a strong social and environmental commitment.” The plastic animal sculptures are scattered throughout the garden in 12 installations and intended to mimic the herds found in the wild, from 20 penguins posing among the cacti to 40 majestic grey wolves in the Sybil B. Harrington Cactus and Succulent Galleries. The exhibit opened in October and runs through May 2020. The message is clear and, well, bright: plastic consumption. The exhibit is meant to be fun and elicit various emotions, with the animals ranging in size from small and numerous to solidary and towering. But the recyclable plastic and the fun colors are meant to provoke and point at more than just an enjoyable art exhibit. “Plastic is so ubiquitous [that] there is a feeling of being invaded,” says Elaine McGinn, the Garden’s director of events and exhibits. The color and magnitude of some of the sculptures contribute to this slightly unsettled feeling, where the reminders of nature and its beauty are as obvious as the implications of the plastic behind it. The artists, says McGinn, created the plastic reminders because they saw a society completely immersed in plastic and their artificial world, and they wanted to create a piece that interacted between the natural and artificial world. What they made in response was a constantly evolving plastic exhibit that used some of this artificial world for “something a little more positive.” The exhibit serves as a reminder of the lessons of nature and the beauty of the world we live in, and the amount of plastic

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greenliving | November 2019

Photo courtesy Desert Botanical Garden

that is being dumped into it, says McGinn. “One day there will be more plastic in the ocean than fish,” she says. With consciousness and sustainability in mind, McGinn hopes viewers will take away meaning from the exhibit. Beyond even the lessons in nature it communicates, as in with the meerkat exhibit showing the benefit of community and living collaboratively, there are “little steps [we] can do to help make a difference.” Cutting the habit of disposable plastics like water bottles and shopping bags is an easy first, says McGinn, who takes things a step further with her own compost and mulching in her garden and using local whenever possible to cut down on industrial environmental costs. Cutting out plastic completely from our modern lives probably won’t happen in our lifetime, but what the Wild Rising exhibit hopes to remind people is that we don’t have to use as much as we do. In a concession towards this fact, the sculptures are made of a fully recyclable plastic that is not already recycled. This is because eventually, the sculptures will be melted down and used to make new ones for another installation in a different environment, to serve as a reminder for others to consume plastic reasonably and responsibly. Wild Rising by Cracking Art is located at Desert Botanical Garden, 1201 N. Galvin Pkwy., Phoenix; 480.941.1225; www.dbg.org. The exhibit is free with general Garden admission. Andrew Wei is a soon-to-graduate senior at the Walter Cronkite School of Journalism and Mass Communication, with a secondary major in political science and a focused look at democracy and international politics. He is passionate about sustainability and reform to help restore our Earth to some of its former natural glory. Wei juggles his time between Arizona State, Green Living Magazine and working as a solar consultant when he is not hanging out with friends.

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RECIPES

Fall Flavors

CREAMY PESTO PENNE PASTA Recipe and photo courtesy of Tryst Café, www.trystcafe.com Serves 4

INGREDIENTS 1 lb. (16 oz.) package penne pasta (or gluten-free pasta) 3 Tbsp. olive oil 2 Tbsp. minced garlic 32 oz. heavy cream 15 oz. pesto 2 boneless skinless chicken breasts, cut into bite-size pieces 1 tsp. salt ½ Tbsp. black pepper 4 Tbsp. oil-packed sun-dried tomatoes, drained and cut into strips Roasted Pine nuts, walnuts or pecans (optional/per your preference) 4 Tbsp. Parmesan cheese or asiago (optional) DIRECTIONS Pesto:

In a saucepan, combine 2 Tbsp. oil and remaining garlic and sauté until garlic is golden. Add heavy cream, and pesto. Heat to slight reduction. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly. Top with nuts (optional) and Parmesan or asiago cheese (optional) .

Pasta:

Bring a large pot of lightly salted water (1/2 tsp.) to a boil. Add 1 Tbsp. olive oil to the water. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Chicken:

Heat 1 Tbsp. oil in a large skillet over medium heat. Sauté 1 Tbsp. garlic until tender, then stir in chicken. Season with the remaining salt and pepper. Cook until chicken is golden and cooked through.

FRESH PUMPKIN SPICED SMOOTHIE

Recipe and photo courtesy of Fresh Café, www.freshrestaurants.com INGREDIENTS 4 oz. vanilla almond milk 3 oz. chai tea 2 oz. pumpkin puree 8 oz. fat-free frozen yogurt 2 oz. ice Nutmeg and cinnamon to taste DIRECTIONS

Brew chai tea to a strong consistency and chill. Once tea is no longer hot, blend all ingredients together in a blender until a smooth consistency. Top off with a sprinkling of cinnamon and nutmeg.

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greenliving | November 2019

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CEDAR PLANK GRILLED SALMON Recipe and wine pairing courtesy of LDV Winery, www.ldvwinery.com Serves 2 INGREDIENTS 1 cedar plank soaked in water for 1 hour 2 6-8 oz. skinless salmon filets Herbs (rosemary, thyme, parsley sprigs) 1 cup water 1 cup dry red wine Salt and pepper to taste DIRECTIONS

Place salmon in shallow baking dish or zipper bag. Add wet ingredients and herbs and marinate for 1 hour. Soak cedar plank in water and light grill to medium. Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire. Salt and pepper to taste.

Wine Pairing Suggestions: LDV Winery’s Grenache.

Or, choose a medium-bodied, light, fruity wine like an unoaked Pinot Noir.

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November 2019 | greenliving

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COOLOUTRAGEOUSSTUFF FOX RUN MUFFIN PAN

Pure stainless steel, no binders, no toxins, no Teflon non-stick coating—the Fox Run muffin pan is made to be exactly that and nothing more. Traditional muffin pans require glue and layers, with an intricate manufacturing process that allows for a cheaper build and a lower bottom line, but threatens your food in the process with toxins that can leach into it. Each of the pan’s 12 cups hold a ½ cup of batter. The pan retails for $29.99 on www.MightyNest.com.

HIMALAYAN SALT BLOCKS

Himalayan salt has many uses. Durable enough to cook on with extra-thick 2-inch slabs, they are also perfect for serving on, as well as seasoning your food. The mineral content in the salt gives it a more natural and abundant flavor than table salt, and the amount of saltiness it imparts varies with the type of food. The slabs are also naturally antibiotic and need little more upkeep than wiping with a damp sponge. The blocks retail for anywhere between $25 and $109, depending on size and function. Find them at www.Vivaterra.com.

CERAMIC DINNERWARE

HF Coors has been producing 100% Made in the U.S.A. dinnerware since 1925. Available to those in the restaurant industry and the public, HF Coors, which is located in Tucson, produces extremely durable ceramic dinnerware that is highly chip-resistant, as well as microwave-safe, dishwasher-safe, oven-safe, and broilersafe. The items are also lead-free and cadmium-free, and pass and surpass California Prop 65 and FDA standards. HF Coors produces patterned sets, as well as dinnerware and specialty items. Prices vary. Visit www.HFCoors.com.

BAMBU APRONS

Bambu takes extra steps to ensure a more environmentally responsible manufacturing process when creating its aprons, which are made from sustainably sourced organic hemp and denim. These steps include pesticide-free hemp and organic cotton, making the apron naturally mildew-resistant, anti-microbial and low-iron. Hemp by nature improves with age and use, aside from also being incredibly renewable. The aprons retail for $31 at www.BambuHome.com.

DAD’S SEASONING

While cooking with new gadgets gets exciting, there is one more handy tool that nearly all of us keep in our spice cabinet; premade seasonings! At The Hoppy Goat Farm, a local farm in Arizona, they sell a variety of seasonings, but the most heartfelt and versatile has to be Dad’s Seasoning. Made from an actual recipe passed down from their father, these jars are filled with various herbs and spices from the secret family recipe. It is delicious rubbed on any type of protein. $10 a bottle at www.TheHoppyGoatFarm.com.

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greenliving | November 2019

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November 2019 | greenliving

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SHE’S GREEN JOHN BURKHART

HE’S GREEN

FALL SEASONAL ITEMS

Product reviews from our eco-conscious couple John & Jennifer Burkhart

JENNIFER BURKHART

Now that it’s finally feeling like fall in Arizona, the cooler weather means the holidays are around the corner—and all the fun seasonal goodies! Pumpkin spice here, apple cider there, cinnamon everywhere… love it! And imagine our excitement when we can still enjoy all the flavors and scents of the season, while avoiding all the artificial junk and staying eco-friendly. Oh yeah!

365 ORGANICS

INSTANT OATMEAL, GINGERBREAD HE SAID: Instant oatmeal will forever make me think of camping. Waking up with the sun (because I set my tent up in the wrong place), huddled next to the fire trying to warm up with a cup of cowboy coffee and a bowl of hot water mush. The problem with instant oatmeal is they all taste the same. As far as I could tell, this was just classic apple cinnamon in a different bag.

SHE SAID: I grew up eating instant oatmeal, but thankfully

discovered the simplicity of scratch-made oatmeal. Who knew instant was lacking so much in the texture department?! So yes, this was typical gooey/runny or cement-y (lots of room for user error!) instant oatmeal, with a bit of cinnamon, and a bunch of vanilla. It was okay, but I’ll stick to classic rolled oats.

MOON VALLEY ORGANICS LIP BALM, ZINGY CINNAMON

HE SAID: I hardly ever use lip balm, so I’m probably pretty bad at

judging its effectiveness. But this seemed to leave my lips feeling soft and it tasted like Big Red chewing gum. I could go on and on about all the awesome organic ingredients in this balm, but honestly, these guys had my seal of approval when I read that they donate 10% of the profits to help save the bees.

SHE SAID: I do love cinnamon, but I’m not quite sure this is the best use of it. While it smelled delicious, it temporarily left my lips tingly, like I’d spent too much time at the beach. Once the fire fizzled, my lips were soft and not greasy from all the yummy cruelty-free, organic ingredients.

DAIYA

PUMPKIN SPICE CHEEZECAKE HE SAID: As much as I didn’t want to believe it, this Cheezecake was

pretty good and close to the real deal. The texture of the filling was rich, with sweet pumpkin, cinnamon and clove flavors. The problem I have with this Cheezecake is the same I have with vegan cream cheese—too tangy. This would be an awesome dessert in a world without real cheesecake, but in my world it will always be a runner-up.

SHE SAID: Being dairy-free myself, I do miss cheesecake.

Mmmmm. Thank goodness for Daiya! They’ve figured out how to make a dessert that tastes darn close to the original. The texture was pretty spot-on, thick and creamy. It tasted like sweet pumpkin, with all the spices, but a little like lemon, too. Huh? Maybe that was the tangy cheesecake flavor they were going for. Well, still a great dessert!

PACHA SOAP CO

BULK BAR SOAP, FARMHOUSE CIDER HE SAID: If you’ve ever deeply desired to smell like the inside of

a Cracker Barrel (and let’s be real, who hasn’t?), this is the soap for you. This soap worked into a nice lather and had a potent cinnamon and apple scent. Oh, and just a PSA that if you buy this, the rinse water will run red from the dyes in the soap. You’re not bleeding. Don’t call 911.

SHE SAID: This farmhouse cider-scented bar looks like

fall, with both brick-red and pumpkin hues. But it was the heavenly scent that got me. My son even demanded I buy this upon first sniff. Made with essential oils, I was able to lather up with abandon, unafraid of the dreaded sinus tsunami that comes with artificial fragrances. I also love the bulk idea—I took my soap home in a cute little paper bag.

WHOLE FOODS

ORGANIC ITALIAN SODA, APPLE PEAR GINGER HE SAID: This Italian soda exists somewhere between ginger ale and apple cider. It has a nice tart pear and green apple flavor up front, followed by a sweet ginger finish with hardly any of that raw ginger spiciness. It was like if Martinelli’s apple cider had an earthy hippie cousin, who’s totally laid back and just goes with anything.

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greenliving | November 2019

SHE SAID: Normally I shy away from ginger-flavored

foods—I just don’t like the spiciness. Surprisingly, this one was very mild, and also had tasty pear and apple notes. It would be a creative bubbly addition to your beverage bar this holiday season.

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November 2019 | greenliving

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GREEN SCENES

NOVEMBER CALENDAR OF EVENTS CENTRAL ARIZONA

November 6-27

November 16

November 23

Every Wednesday, Hunkapi Farms and Lindsey Smith, founder of AuNatural, invite you to experience complete relaxation. Yoga Nidra, also known as Yogic Sleep, guides you through a meditation to reach your most content sense of being, to ease both the mind and body. To buy tickets for the date of your choice, visit www.eventbrite. com/e/yoga-nidra-at-the-farm-tickets72996114343?aff=ebdssbdestsearch.

Desert Botanical Garden opens up its trails to all fur babies from 8 a.m. to 2 p.m. for a whole day of fun. Walk with your dog down the beautiful garden trails, check out local dog-related nonprofits, and enjoy pup-friendly samples in the cool autumn breeze. Admission is included with regular Garden admission, and tickets for pups are $4, with proceeds going to the Humane Society. For more information, visit, https:// dbg.org/events/dogs-day-in-the-gardenfall-2019/.

It’s that time of year again where store lines get longer and the weather gets colder as the holiday season hits full swing. Beat those Black Friday lines and stop by this open air market to not only show your support for local businesses, but to get some holiday shopping done. With live music and free admission, this event is great even for non-shoppers who are just looking to relax in the autumn air. Located at the shops of Town & Country, the event will run from 9 a.m. to 3 p.m. For more information, visit https://localtradeaz.com/ earlybirdmakersmarket2019.

YOGA NIDRA AT THE FARM

November 10

ARIZONA HARVEST FEST AND OPEN AIR MARKET

Enjoy the beautiful fall weather at the fourth annual Harvest Fest in Chandler. With live entertainment and local merchants, it’s a terrific way to ring in the holiday season and get in some early Christmas shopping! This family-friendly event runs from 9 a.m. to 4 p.m. For more information, visit www.arizonaharvestfest.com/.

November 14 WHY MOST VEGANS ARE EX-VEGANS

Bestselling author, podcaster, and cultural commentator Colleen Patrick-Goudreau has not only advocated for plant-based eating, but for the well-being of animals around the globe. Join her at Changing Hands Bookstore in Tempe at 7 p.m. as she explores the challenges of not only becoming vegan but staying vegan, as well as helpful tips to stay on the right track. For more information and to RSVP, visit https:// sustainability.asu.edu/events/rsvp/whymost-vegans-are-ex-vegans-bookstore/.

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greenliving | November 2019

DOGS’ DAY IN THE GARDEN

November 16

3RD ANNUAL ARIZONA HONEYBEE FESTIVAL

With all the buzz about the extinction of bees, there has never been a better time to learn and familiarize yourself with bees and beekeeping. Enjoy fresh, local, and sustainably sourced honey bee products; kids’ activities; live bee displays; and even free beekeeping classes. The festival will be located at 5757 N. Central Ave. and will run from 9 a.m. to 3 p.m. For more info, check out www.facebook.com/ events/794125677669562/.

EARLY BIRD MAKERS MARKET

November 23-24 ARTFEST AT SCOTTSDALE

Known for its cutting-edge contemporary art, Artfest of Scottsdale showcases the works of 150 artists of all mediums from all around the country. Live music will be played on the two stages in the festival space at the Scottsdale Civic Center, providing the perfect backdrop to browsing the art. Dogs are welcome and admission is free for everyone! The event runs from 10 a.m. to 5 p.m. both days. For more information, visit http:// www.888artfest.com/artfest-of-scottsdale/.

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GREEN SCENES

NOVEMBER CALENDAR OF EVENTS NORTHERN ARIZONA

SOUTHERN ARIZONA

November 9

November 1-3

From 11 a.m. to 5 p.m., Walkin’ On Main promises a day full of lively entertainment. From music, cars, wine and art, everyone can find something they like. Whether you’re interested in indoor wine tasting with the Verde Valley Wine Consortium or want to check out the car show, or simply enjoy the music and art around you, head on down to the historic Main St. in Cottonwood. For more information, visit www.azwom.com.

For three days, Tubac is bringing keeping the spirits high at their fall Arts and Crafts Festival. Enjoy nightly concerts, kids’ activities, a beer garden, AND Santa all in one spot! And to top it all off, admission is free. There’s plenty of parking so come down for one—or all three—of the days any time between 10 a.m. to 5 p.m.! For more info, visit www.tubacfestivals.com.

WALKIN’ ON MAIN

November 9

4TH ANNUAL OUT OF THE DARKNESS WALK TO FIGHT SUICIDE The American Foundation for Suicide Prevention (AFSP) has set a goal to reduce the annual suicide rate through their continuing research into new educational programs, advocacy and more. The Out of the Darkness Walks allows the community to be part of their journey through donations. Taking place in Prescott’s AC Williams Granite Creek Park, the walk will begin at 10 a.m. Register today for a great cause at https://afsp.donordrive. com/index.cfm?fuseaction=donorDrive. event&eventID=6456.

November 23

73RD ANNUAL CHRISTMAS PARADE Going on its 73rd year, Winslow prides itself on its Annual Christmas Parade. Along with the spectacular parade is food arts, crafts and gifting. The Downtown Winslow festivities all kick off at 1 p.m. If you wish to be a participant in the parade as well, it is free! Check out winslowarizona.org/event/ winslows-70th-annual-christmas-parade/ for more information.

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FALL ARTS AND CRAFTS FESTIVAL

November 2

MT. LEMMON MARATHON & HALF MARATHON

Put on by Revel Run, these marathons are meant to challenge you to beat your personal best. As the fastest marathon and half marathon in Arizona, this course is a certified Boston-qualifying race for all the marathoners out there. The races begin sharply at 6:30 a.m. and promise beautiful scenery as you run through historic Mt. Lemmon in Tucson. Register at www. runrevel.com/rml.

November 2

GET CONNECTED: MIND & BODY W/ IMANI-ADJUA

Holistic Wellness and Lifestyle Coach, ImaniAdjua, leads this immersive experience into how we are the creators of our own destiny and control whether we go forward in life. Using Yoga with Soul, movement releases stagnant energy and clears the mind, so dress comfortably. Held at the Dunbar Pavilion in Tucson, the event will be from 1:30 to 3 p.m. For more info, visit www.eventbrite.com/e/getconnected-mind-body-w-imani-adjua-tickets75622515981?aff=ebdssbdestsearch.

BUSINESS

November 13

COMMUNITY MIXER: CELEBRATING THE BIG SWITCH

Armadilla Wax Works will be moving to the well-known “Red Barn” thrift store off of Highway 69 in Prescott Valley, and invites all local businesses and guests to come celebrate and network with them. The event will be held from 5:30 p.m. to 7 p.m. at the Armadilla Wax Works Candle Factory, and innovation and collaboration will be the main themes of this mixer. For more information, visit www.localfirstaz.com/events/naz-nov.

November 14

NATIONAL FFCMH 30TH ANNUAL CONFERENCE

The National Federation of Families for Children’s Mental Health advocates nationwide for the education and empowerment of families and children suffering from mental health. This year they will be hosting their annual conference at the Hyatt Regency in Phoenix. With one out of six children diagnosed with mental, behavioral or developmental disorders by the age of 8, it is important that mental health becomes synonymous with bodily health. To register, visit www.ffcmh.org/conference.

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rPET MAKES THROWS 77% AWAY LESS H20

IT TAKES TO DYE TONS TON OF OF WATER CLOTH

7 1

713

EACH AMERICAN

ON AVERAGE —— •

—•—

70 POUNDS

OF CLOTHING

HARMFUL CHEMICALS

PROTEINS & ENZYMES

AND HERBICIDES—

WORLD’S PESTICIDES

CAN EASILY REPLACE

ONE T-SHIRT

USES 25% OF THE

COTTON INDUSTRY

GALLONS OF PER YEAR TO MANUFACTURE

CO2

ROHINGY A FLED TO BANGLADESH NOW THEY WORK FOR LESS THAN

$2/DAY IN THE GARMENT INDUSTRY

PESTICIDE

USE IN THE US $1.1 BILLION:PUBLIC HEALTH

$2.2 BILLION:BIRD LOSS

$1.4 BILLION:CROP LOSS

IN ECONOMIC LOSS

sales@fedbythreads.com • fedbythreads.com • 520-396-4304

Profile for Green Living AZ magazine

Green Living Magazine November 2019  

The other day, I went to recycle a container I had at home. Remembering last month’s article on recycling, I stopped and looked at my bin. Y...

Green Living Magazine November 2019  

The other day, I went to recycle a container I had at home. Remembering last month’s article on recycling, I stopped and looked at my bin. Y...