Tips from a James Beard winner to make veggies the star of your table
The effortless way to plant a garden at home
A look at Pamela Anderson’s new project benefiting wildlife charities
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Dear Readers,
Welcome to our food issue! Lately, I find myself reflecting in this slow, quiet space that comes just before the hustle and bustle of the holiday season. It’s the allencompassing exhale — the space between the rush of summer vacation plans and the holiday whirlwind. Nature gives us the sign to slow down: Leaves begin to turn, a slight chill lingers in the evening air, and days gradually become shorter. It all feels like an invitation inward, a time to pause, and maybe even a time to daydream.
Personally, I find myself planning the “perfect” Thanksgiving. This year, we’ll host it for the first time for our extended family. My husband and I signed up for the task two years ago, but plans suddenly changed when my dad fell ill just a few days before the big event. One of my dad’s favorite topics was food, and we often bonded over a good meal or in sharing recipes. There’s a sadness in finally hosting the dinner that I never got to cook for him and a desire to make him proud. The pressure is self-imposed, of course, and in that feeling of loss, I’m simultaneously reminding myself that the holidays aren’t about the perfect meal, creating the most festive decorations, or adorning the most fabulous tree — they’re about the people you’re blessed to have at your table and in your home.
I’ve always believed that food is a powerful connector of people. It also has the power to connect us to ourselves, our health, and our planet. As such, I’ll be working on a greener approach to Thanksgiving, taking this issue’s tips from FnB Restaurant’s James Beard Award-winning chef Charleen Badman on how to make elevated vegetable side dishes the true star of any holiday gathering.
This issue also explores the ancient, slow magic of sourdough fermentation in "Proofing Patience,” and we take a peek into a delightful collaboration between two sustainability-minded individuals: actress Pamela Anderson and Richard Christiansen of LA's Flamingo Estate. Their partnership showcases how creativity and a commitment to local sourcing can result in artisanal products that are as good for the environment as they are for the tastebuds.
Finally, we’re sharing the story of Sedona’s chef Lisa Dahl, who channeled profound grief over the loss of her son into a restaurant empire and a foundation dedicated to feeding vulnerable populations.
In these pages, I hope you’ll find bits of inspiration that help you connect with others through the gift of food, and that you’re encouraged to make a few small, positive changes that will leave you feeling nourished in every sense of the word.
Happy reading,
Shelby Tuttle Managing Editor
Got a burning question or comment? Reach out at editor@greenlivingmag.com.
Born and raised in the Pacific Northwest, Pam now calls a rural Sonoran Desert community home. An adventurer and storyteller with a background in business and sustainability, she loves meeting change-makers and sharing their stories. Her research and writing explore the deep interconnection between humans and all living beings, recognizing the land, plants, animals, and elements as relatives rather than resources.
Michelle Talsma Everson is a freelance journalist who believes that communication is an art, where the right messaging can tell impactful, vivid stories. Using that art, she has built a career as a journalism and public relations professional in the Valley. Her work has been seen in magazines, newspapers, and online outlets across Arizona and nationally for over a decade. Learn more about her writing at www.mteverson.com.
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The global One Ocean Week celebration came to the U.S., with Seattle hosting the event October 20–26. Backed by the UN Ocean Decade, the weeklong program united innovators, policymakers, and communities to advance maritime decarbonization, ocean energy, and the Blue Economy — highlighting Seattle’s growing role in sustainable ocean leadership.
Goodwill’s Sydney Muñoz shared five creative ways to make Halloween sustainable and affordable — from thrifting costumes to composting pumpkins. While the spooky season has passed, many tips still apply: upcycle home décor, repurpose materials for fall crafts, and keep the thrifting habit alive throughout the holidays and year-round to reduce waste and save money.
As nature slows, it’s time to realign. Prepare for winter’s inward season with a fall reset that weaves together seasonal eating, mindful movement, and simple grounding rituals to restore clarity and calm through shifting light and energy. From nourishing soups to quiet morning routines, discover how small, intentional changes can help you move into winter balanced, centered, and renewed.
You’re not stuck. You’re disconnected from your truth. Let’s change that together.
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This space is for you if you’re ready to:
Break emotional patterns at the root not just manage the symptoms
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This isn’t coaching. It's a lived transformation. Structured soul work.
Held once a month. Always different. Always deep. Spots are limited to keep the work intimate and impactful.
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Focus is growing on making solar farms more sustainable, particularly by managing the land beneath the panels. Developing them can clear vegetation and compact soil, disturbing ecosystems, but innovative practices are emerging. For instance, "agrivoltaic" systems in the Southwest allow crops to grow beneath panels, increasing yields and reducing irrigation while boosting panel efficiency. Research shows that planting native grasses can also improve soil health, reduce erosion, and even help cool the arrays.
Humanity has recently crossed the seventh of nine identified planetary boundaries, specifically ocean acidification, according to a new report from the Planetary Boundaries Science Lab at PIK. This follows the transgression of six others: climate change, biosphere integrity, novel entities, land system change, freshwater use, and biogeochemical flows. Human activities like fossil fuel burning and deforestation are pushing the Earth System out of the stable Holocene state known to support modern societies.
Jane Goodall revolutionized science and reshaped humanity’s relationship with nature. Her groundbreaking research on chimpanzees redefined our understanding of animal intelligence and emotion, while her tireless advocacy for conservation has inspired action across generations. Even in her passing, Goodall’s legacy endures through her global Roots & Shoots network and institutes in 26 countries—proving that science, empathy, and hope together can still transform our world.
From China’s sponge cities and New Orleans’ neighborhood bioswales to Saudi Arabia’s ambitious project dubbed “The Line,” architects are rethinking what it means to build in balance with the planet. These experimental metropolises highlight bold solutions to difficult realities as cities race to become more self-sufficient, climate-resilient, and ethically grounded in a changing world.
This year’s leaf-peeping season arrived early and subdued, as drought muted autumn’s usual brilliance from New England to the Rockies. More than 40% of the country faces dry conditions, leaving leaves to brown and drop before their peak. The same heat and water stress reshaping northern forests echo across the Southwest — reminding us that climate change spares no season.
BY ANNA DORL
As the holidays appear on the horizon and the “-ber months” march on, shoppers are on the hunt for the most ideal gifts. Some purchasers prefer to give their loved ones something edible to sweeten the season, while others opt to give a thoughtfully chosen trinket or two. Whether your perfect purchase is festive, personally significant, or just plain delicious, here are a handful of our favorite holiday gifting ideas. This is one list you won’t have to check twice to see if it’s been naughty or nice. All of these items are eco-friendly, sustainable, or otherwise supportive of the best gift of all — living in harmony with our planet Earth.
Even if you don't live in Arizona, you likely recognize the prickly pear cactus by its bold magenta fruit. This sweet, fruity desert staple is the focus of Cheri’s Desert Harvest, a passion project run with integrity in Tucson by Cheri Romanoski. Her company is dedicated to sharing Arizona’s pure natural resources with the world, using organic ingredients that are hand-processed in small batches. Her commitment to purity is clear. The prickly pear jelly, for instance, contains just five ingredients: prickly pear cactus, organic lemon juice, pure cane sugar, citrus pectin, and citric acid. www.cherisdesertharvest.com
Modern Sprout is an online retailer where you can buy plants and all the accessories needed to help them thrive. For the holidays, the company offers Tiny Terracotta Holiday Kits in three delightful varieties from non-GMO seeds: Festive Poinsettia, Nordic Spruce, and Peppermint Cosmos. Each kit includes a glazed, biodegradable terracotta pot, plant food, and a coco pith disk for filtering water. Simply assemble the kit, add water, and watch your new sprout grow. If your seeds don't sprout, Modern Sprout encourages you to contact them for a replacement and a fresh start. www.modernsprout.com
Conscious Step offers sock gift boxes that are committed to sustainability and charity. Made from soft, organic cotton with comfortable terry padding, every pair is certified Fairtrade, GOTS, and vegan. Each themed box is tied to a specific cause — like conserving rainforests or protecting endangered animals — allowing you to choose your focus. Even the packaging is made from recycled materials. We like these festive, wintery designs that help protect endangered animals in the Arctic. www.consciousstep.com
Flamingo Estate, located in Los Angeles, is a vibrantly verdant home and sprawling garden property that shares its delectable natural resources with the world. Its extensive shop boasts curated treasures for shoppers to enjoy, including edible items like freshly picked fruits alongside mindfully crafted bath and body products and hand-poured candles. The Mini Garden Tour Gift Box provides a luscious look into the Estate’s world — it comes with a bottle of Heritage Extra Virgin Olive Oil, Mediterranean Rosemary & Clary Sage Hand Soap, and an Adriatic Muscatel Sage Candle. Each item hails from different Estate sections – the orchard, the garden, and the hillside. www.flamingoestate.com
Skip the annual stress of rifling through fragile ornaments and choose a piece that’s kind to the planet this year. Say goodbye to broken glass and hello to a handmade, recycled creation from Free the Ocean. Fashioned from reclaimed driftwood into a colorful holiday house, the ornament supports the company's mission to keep plastic out of our oceans. It's made by Freden in the Philippines, a supplier of one-of-a-kind gifts crafted from natural, fallen, and distressed wood. Freden's model allows artisans, particularly stay-at-home mothers, to earn an income working from their households on their own flexible schedules. https://shop.freetheocean.com
The annual Green Living Best of Arizona 2025 event took place on October 18 at Culdesac Tempe. The evening gathered Arizona's sustainability leaders to honor and celebrate companies, organizations, and creatives making significant contributions to ecoconscious living throughout the state.
This year's ceremony acknowledged several multi-year honorees for their ongoing leadership in sustainability and wellness, including Arizona Wilderness Brewing Co., Realtor Tammy Bosse, sound healer Sam Harper, SRP, and ChocolaTree Organic Oasis, each demonstrating a steadfast commitment to green innovation and community involvement.
New award recipients also joined the Best of Arizona community, including Water — Use It Wisely, Ironwood Mills, and Thomas Torres, all recognized for their innovative, forward-thinking approaches to sustainability and responsible business practices.
Emceed by Melissa June, the evening also celebrated Green Living ’s 15th anniversary, and featured compelling performances from poet Ben “B-Jam” Gardea, the Carolyn Eynon Singers, and comedian Diane Miner.
We’d like to extend a huge thank you to our sponsors: SRP, Culdesac Tempe, American Lung Association, Denali, Mill, R.City, Green Light Solutions, Arizona Composting Council, ChocolaTree Organic Oasis, Olive Tree People, Amici Catering, Water — Use It Wisely, Page Springs Cellars, Heather Gala, architect Clint Miller, Bosse Properties, Lifescape, and WATT.
Congratulations to the 2025 award winners! We look forward to another great year of green living!
The Green Living Repurposed Fashion Show 2025, held on September 23 at Copenhagen Imports in Phoenix, once again brought together Arizona’s creative and eco-conscious community for a night celebrating sustainable style. The show, curated by Phoenix Fashion Week, highlighted how innovation and environmental awareness can transform discarded materials into striking, runway-ready designs. Designers featured were Cash from Trash, Classic Reclaim, House of Aven, RRR.Raid, and Ruby Farias Designs.
This year’s event featured collections from local designers and artists who reimagined textiles, plastics, and vintage pieces into bold, sustainable fashion statements. The evening included a live DJ and an on-site artisan market spotlighting eco-conscious businesses, circular fashion brands, and conscious creators. Guests included sustainability and fashion advocates, city officials, fashionistas, and community leaders, who gathered to recognize Arizona’s growing commitment to ethical fashion and green innovation. Green Living was given a proclamation from Councilwoman Laura Pastor, marking September 23 as Green Living Magazine Day in the City of Phoenix.
We extend our sincere gratitude to Copenhagen Imports, Mill, R.City, Goodwill, Taisiya’s Fashion, Phoenix Fashion week, Benedict's Catering, down2earth Interior Design, Arizona Stronghold, and fashion illustrator Alexis Lebario, who all helped make this vibrant, eco-forward evening possible — proving once again that conscious design never goes out of style.
BY SHELBY TUTTLE
FFor more than a century, the Stanley 1913 brand has been synonymous with rugged durability, a promise summed up in its "Built for Life" motto. Now, the company is taking that commitment a significant step further with the launch of its new Take Back program, an initiative designed to help consumers responsibly recycle their well-loved steel and stainless-steel Stanley products.
The new program, announced by parent company PMI WW Brands, LLC, underscores the brand's long-standing dedication to sustainability and its mission to build a less disposable world by actively contributing to a circular economy.
"Our 'Built for Life' promise has always been at the heart of our commitment to sustainability, with an emphasis on durability, design, and sourcing. With the new Take Back program, we're extending that promise," said Graham Nearn, chief product and sustainability officer at PMI WW Brands. "We're empowering our community to ensure their wellloved products never become waste, making it easier for products to start their next chapter. This is how we
contribute to a circular economy and work together to create in a better way, for a better life and world."
The process for consumers is designed to be simple and cost-free. Customers can log their items on the Stanley 1913 website, generate a prepaid shipping label or QR code, and send back their eligible products. Once received, the items are routed to PMI WW Brand's U.S.-based recycling partner, where they are carefully disassembled, sorted, and recycled.
To say thank you for participating, Stanley is offering a few incentives. Consumers will receive a $5 discount code for purchases made on the company's
website. For every eligible item returned, PMI WW Brands will also donate $5 to Ocean Conservancy, a global non-governmental organization dedicated to achieving a healthy ocean and thriving planet.
"There's no doubt that switching to reusable products wherever possible is the right move for anyone trying to protect our ocean from plastic pollution," said Ocean Conservancy’s Vice President of Conservation, Ocean Plastics, Nicholas Mallos. "Our engagement with Stanley 1913 is built on a shared commitment to a more sustainable future. We are thrilled to see them launch a take-back program that ensures their reusable products never become waste."
The Take Back program is currently available in the contiguous United States and accepts up to four eligible items per individual annually, making it easy for customers to responsibly part with their older gear without contributing to landfill waste.
The launch of the Take Back program is a natural progression of Stanley 1913’s established sustainability efforts, which include a focus on using recycled materials, low-impact manufacturing, and ethical sourcing. According to the brand's latest Impact Report, 65% of the materials used in Stanley products in 2024 were recycled content, and suppliers generated more than 11 million kilowatt hours of onsite solar electricity.
With this new initiative, Stanley 1913 is not only reaffirming its promise of durability but is also offering its community a tangible way to participate in its vision for a more sustainable future.
To learn more about the Take Back program, visit www.stanley1913.com/takeback.
a difference
By donating gently used items to your Habitat ReStore, you’re not just clearing out your home; you’re helping to build homes, strengthen communities, and instill hope throughout Arizona.
When you recycle your old home goods, you help Habitat for Humanity Central Arizona build more homes in your local community.
Learn more at habitatcaz.org/restore
BY BETH WEITZMAN
VVegan haircare has evolved beyond buzzwords into a performance-driven movement. These plant-based formulas are vegan and cruelty-free, and free from animal-derived ingredients, sulfates, parabens, phthalates, mineral oil, and petrolatum, delivering professional-grade results without compromise.
FOR EFFORTLESS REPAIR:
IGK'S ANTISOCIAL CLOUD CLUB TIMERELEASE BOND-BUILDING DRY MASK
After selling out nine times, IGK's Antisocial Time-Release BondBuilding Dry Mask has officially reached cult status. Enter the newest iteration: Antisocial Cloud Club, a limited-edition version that comes in a chic cloud puffer package and features a subtly sweet new scent with notes of cherry blossom, pear, magnolia, almond, sandalwood, and vanilla bean. Think of this no-rinse mist as cold-weather armor for your hair — it fights damage while instantly softening and adding shine. The drill is simple: Spray it onto dry hair in sections, comb through, and you're done. Vegan silk proteins and bond-building tech do the heavy lifting while you go about your day. The proof? Consumer testing revealed 97% saw smoother, glossier hair, and 94% noticed real repair. For nextlevel results, apply before bed and twist hair into a braid — you'll wake up with seriously soft strands. Or use it on second-day hair before brushing to refresh your style and boost shine. It's Leaping Bunny certified, 100% vegan, gluten-free, and free from sulfates, silicones, parabens, phthalates, and mineral oil. $38 (6 oz) available at IGKHair.com, Ulta.com, and Ulta Beauty stores.
capture that vibe perfectly. Formulated for weakened, damaged hair in need of a reset, this duo blends argan oil and rhassoul clay to smooth, nourish, and restore from root to tip. The result? Up to 1.4x stronger strands, proven through third-party lab testing. The warm, woody scent of sweet orange, cardamom, and jasmine turns every shower into a sensorial escape. Vegan, cruelty-free, and free from parabens, mineral oil, and harmful sulfates, the travel-inspired collection features three distinct lines — Miami for hydration, Paris for shine, and Rio for volume — each offering shampoo, conditioner, and body care all at the same accessible price point. $15 each (13.5 oz / 400 mL) — available at Ulta Beauty and www.shampoohotel.com.
SHAMPOOHOTEL launched with a mission — to make every day feel like a getaway — and the Marrakesh Strengthening Shampoo and Conditioner
Meet the leave-in that does it all. R+Co BLEU's F-Layer Detangling Mist replenishes the hair's F-Layer (the lipid-rich barrier that keeps strands strong and healthy) while protecting hair up to 450°F and reducing breakage by 42%. The BLEU Molecule Complex repairs and adds shine, hyaluronic acid
delivers triple hydration, and the 18-MEA Lipid Blend smooths and seals the cuticle for silky, manageable hair. UV absorbers shield against sun damage to help preserve color and maintain vibrancy. This is eco-luxury at its best: Made with 100% post-consumer recycled packaging, bioresin sugarcane tubes, and FSC-certified cartons — plus a One Tree Planted partnership that gives back with every purchase. It's Leaping Bunny certified, vegan, cruelty-free, and free from sulfates, phthalates, parabens, petrolatum, and synthetic dyes. $42 (6.8 oz) — available at Neiman Marcus, RandCo.com/BLEU, and select salons.
The latest addition to IGK’s fan-favorite Good Behavior Collection brings “glass hair” goals to life. This lightweight serum is your go-to for lasting shine, humidity defense, and taming even the most stubborn flyaways, all with added UV protection. Powered by the Super “C” Oil Blend (coconut, chia, and cherimoya oils) and spirulina protein, it deeply nourishes, smooths, and strengthens strands. Shine Seal Technology delivers an ultrasleek, high-gloss finish, perfect for polished, frizzfree styling. Pro tip: Warm the serum between your palms before applying for even distribution, then smooth lightly along your hairline to tame flyaways. It's Leaping Bunny certified, 100% vegan, gluten-free, and free from sulfates, silicones, parabens, phthalates, and mineral oil. $34 (1.7 oz) — available at IGKHair.com.
Many texture sprays leave hair stiff or sticky, but not this one. R+Co BLEU’s Ultra Dry Texture Spray is lightweight and buildable, adding soft, touchable texture, shine, and volume. The high-tech formula absorbs weightlessly to define, smooth, and tame flyaways without flaking. Vegan starches and rice protein strengthen and separate strands, while mineral crystallines absorb oil for that perfectly undone look. It's sustainably packaged in 100% PCR bottles, bioresin sugarcane tubes, aluminum canisters, and FSCcertified cartons printed with soy-based inks. R+Co BLEU partners with One Tree Planted to support reforestation worldwide. All formulas are Leaping Bunny certified, vegan, and free from sulfates, phthalates, parabens, petrolatum, and synthetic dyes. $49 (8 oz) — available at RandCo.com/BLEU, Neiman Marcus, and select salons.
BY SHELBY TUTTLE
IIn an era where parents are increasingly wary of greenwashing — false or exaggerated claims about product safety and sustainability — one company is taking a definitive stand. Naturepedic, the recognized leader in organic and chemically safer sleep products, has just achieved a historic milestone that sets a new global standard for crib and children's mattresses: It is the first mattress brand in the world to earn a UL Environmental Claim Validation (ECV) for non-detectable levels of PFAS (per- and polyfluoroalkyl substances) chemicals.
This groundbreaking distinction, evaluated to the rigorous UL 2884 standard by UL Solutions, a global authority in applied safety science, confirms Naturepedic's unwavering commitment to genuine transparency and healthier product innovation for children.
Why is this validation so crucial? The danger lies in PFAS, a class of chemicals commonly known as “forever chemicals” because they do not break down in the environment or in our bodies. These substances are widely used for their water-resistant and durable properties, which makes them a common choice for waterproofing treatments in children’s
mattresses — a serious concern for parents.
Exposure to PFAS has been linked to a host of serious health risks, including hormonal disruption, developmental delays in children, increased cancer risk, fertility issues, immune system suppression, and liver and kidney damage.
As states across the U.S. begin to enact stricter regulations and legal action against chemical manufacturers to address decades of PFAS contamination, the urgency of this safety measure cannot be overstated. By being the first mattress brand verified by UL Solutions to avoid these toxic chemicals, Naturepedic is positioned to lead a muchneeded industry shift.
To earn the ECV, Naturepedic's crib and children's mattresses underwent a rigorous scientific analysis that tested for approximately 80 PFAS compounds and confirmed they met the stringent non-detectable threshold (<50 ppm total fluorine).
“We’re not just testing for harmful chemicals — we’re redefining what safe sleep should be,” said Arin Schultz, chief growth officer at Naturepedic. “Parents deserve better options and the peace of mind that comes from knowing their children are sleeping on something truly safe. After years of pioneering safer waterproofing alternatives, we are proud to have irrefutable scientific validation to lead the sleep industry in verified non-detectable PFAS.”
This validation process required Naturepedic to provide detailed documentation covering its materials, suppliers, manufacturing processes, and quality controls. Going above and beyond the required testing, Naturepedic also chose to have an optional, extra analysis performed by another independent lab, testing for over 250 PFAS chemicals, all of which measured far below even the strictest limits. This dedication ensures they are helping to keep "forever chemicals" out of landfills and waterways.
“Achieving an Environmental Claim Validation for non-detectable PFAS from UL Solutions demonstrates a commitment to sustainability and transparency in manufacturing,” said Ranee Valles, director and general manager of product sustainability at UL Solutions. “Relying on UL Solutions’ rigorous third-party testing highlights dedication to product integrity and safety, providing consumers with clear, verifiable information to guide their decisions. We appreciate the opportunity to support this milestone and look forward to advancing further innovations in environmental performance.”
Naturepedic has been a pioneer in this space for years, as one of the longest-standing GOTS certified mattress brands and the first to earn an EWG Verified certification. The company is already extending its commitment to safe sleep by beginning the UL validation process for its adult mattress line, extending its commitment to healthy sleep for all ages.
For more information, visit www.naturepedic.com.
To view Naturepedic’s UL-validated products, visit https://spot.ul.com/main-app/products/ catalog/?keywords=naturepedic.
BY MISTY MILIOTO
IIn an era where water scarcity threatens agriculture across the American Southwest and food access remains inequitable, one company is revolutionizing how we think about growing food. Soil Seed & Water, founded by organic composting advocate Daniel Nowell, has developed an innovative solution that brings fresh produce to unlikely places — from urban rooftops and schoolyards to backyards, food banks, and even parking lots.
At the heart of the company’s mission is the Ready Go Garden Bag system, a mobile gardening solution that offers an alternative to in-ground planting. It’s designed to bring the joy and necessity of fresh food to people everywhere, especially in places where traditional gardening isn’t feasible.
“The bag is made with love and the intention of feeding the world,” Nowell says. “Seed to seed and the bounty in between. No tilling, no weeding, no worries. This bag was designed to make gardening
easy, especially for those who desire gardens in challenging areas.”
The Ready Go Garden Bag system transforms the concept of traditional gardening into something remarkably accessible. Each bag functions as a selfcontained growing unit filled with what Nowell calls “biology in a bag” — nutrient-dense, living soil developed alongside agronomists. This organic soil is free from petrochemicals and specifically engineered to nurture plant health, enhance water retention, and
reduce the need for synthetic additives.
The system’s flexibility is perhaps its greatest strength. The first Ready Go Garden was installed on a Southern California rooftop more than a decade ago and continues to flourish today. Another early installation at an elementary school provides students with hands-on sustainability education, connecting them directly with the source of their food. These success stories demonstrate that, with the right approach, productive gardens can thrive almost anywhere — thereby empowering communities through connection with the earth.
In the drought-prone Southwest, water conservation isn’t just good practice — it’s essential for survival. The Ready Go Garden system addresses this critical need through efficient irrigation design. Gardens can be watered using a standard hose connection, with battery-operated timers, commercial-grade drip tape, and sprinklers regulating water usage for maximum efficiency.
This water-wise approach extends throughout Soil Seed & Water’s operations. Co-founded by Nowell in 2020, the company operates under a mission of “saving water in the Southwest” through regenerative, organic soil practices. The company’s Make the Mesa Green initiative exemplifies this commitment, blending dairy compost with organic amendments to improve water retention in sandy soils — all while gradually restoring degraded land and conserving water in the process.
Beyond immediate food production, the Ready Go Garden system embodies regenerative principles through its seed-to-seed philosophy. By using heirloom, open-pollinated seeds, the system allows plants to reseed naturally within the bag. When a plant completes its life cycle, its seeds fall back into the soil, creating a closed-loop system that reduces dependency on external seed sources and supports true sustainability.
This approach generates benefits beyond the bag itself. Reseeding plants provide food for birds, bees, and butterflies — essential pollinators whose populations face unprecedented challenges. It’s an elegant example of how food production and ecosystem support can work in harmony.
Additionally, the Ready Go Garden Bag system also serves as more than an agricultural tool — it’s an instrument of education and empowerment. Schools, community gardens, and nonprofit organizations use these systems to teach sustainability, nutrition,
and ecology to those who may have never gardened before. The system’s ease of use — requiring no tilling or weeding — removes traditional barriers to entry, making gardening accessible to beginners, as well as those with physical limitations and anyone with limited time or space.
“It’s designed so that a second-grader could install it,” Nowell says.
For more experienced gardeners, Soil Seed & Water also provides a comprehensive range of organic soil amendments that enhance existing gardens. Products like the drought-resilient amendments and specialized fertilizers enable backyard growers to improve soil health, conserve water, and produce more nutritious food.
What distinguishes Soil Seed & Water isn’t just innovative products — it’s the company’s underlying philosophy. The company’s grower-centric approach prioritizes practical solutions and honest communication, building trust through transparent practices and certified organic manufacturing.
From a single rooftop garden to a growing movement, Nowell’s vision continues to expand, thereby transforming how we think about food systems, urban agriculture, and environmental sustainability.
“Access to fresh food should not be a luxury,” Nowell says. “It should be a right.”
The Ready Go Garden Bag system proves that access to fresh, healthy food does not require expertise, a certain geography, or particular economics. In a world facing mounting environmental and food security challenges, this simple bag of living soil represents the possibility of a more sustainable, equitable food future — one garden at a time. For more information, visit www.soilseedandwater.com.
BY PAM DELANY
DDuring the holidays, our feasts are often centered around a predictable roast or turkey surrounded by a bevy of familiar accompaniments — which can often steal the show. The most memorable of meals are often recounted by guests reminiscing over their second — or third — helping of their favorite side dish. And these dishes are often defined by the creativity and brilliance found in the produce that fills the table.
Few understand that better than Chef Charleen Badman, the James Beard Award-winning "Veggie Whisperer" who celebrates the bounty of Arizona's farms and the beauty of local produce. At her Scottsdale restaurant, FnB, she has built a loyal following by showing diners how exciting vegetables can be when treated with the same care and imagination usually reserved for fine cuts of meat. Her menus shift constantly with the season and showcase ingredients from farmers she has worked with for years.
For Badman, plant-forward cooking is not about eliminating meat but about shifting the focus. A meal may include a pork chop or roast, but the true excitement comes from what is beside it: butternut squash, persimmon relish, or fennel grown by a farmer she knows by name.
Her connection to vegetables runs deep. She grew up in Tucson, where holiday meals often spilled outdoors into the sunshine and the flavors of the
Southwest left a lasting impression. Corn, beans, and citrus still remind her of those early tables set under desert skies. Those roots shaped the chef she would become, one who sees produce not as garnish but as the main story.
Badman’s cooking is guided by the shifting seasons of the desert. While much of the country winds down for winter, Arizona’s late-year harvest brims with contrasts. Summer squash, cucumbers, and eggplant linger into November, even as beets, greens, and carrots begin to appear. This overlap, she explains, creates an opportunity to build holiday menus that feel both abundant and fresh — and rich in color, texture, and flavor.
Her philosophy begins with satisfaction. Side dishes should not play second fiddle. They should stand confidently on their own. One of her favorite examples is delicata squash, with its edible skin, roasted until caramelized, enhanced with an array of textures and
flavors. She might stuff the squash with goat cheese, toasted pecans, and rosemary, add a final drizzle of honey for sweetness, and sprinkle breadcrumbs for crunch. The result is a dish that looks as celebratory as it tastes, simple enough for home cooks yet elegant enough for the center of a holiday table.
Badman enjoys layering flavors that surprise. Vinegars and pomegranate seeds lend
brightness, while dried fruits or a touch of honey bring balance. She often reminds cooks that texture is as important as taste. A little crunch from kohlrabi, celery, or apples keeps a dish satisfying.
“Part of getting full is not about the amount you are eating,” she says. “It is about what you are eating.”
Her holiday gatherings reflect that same abundance and creativity. Friends and
colleagues contribute dishes that tell stories: tamales that honor family traditions, macaroni and cheese inspired by childhood comfort, and roasted corn from a farm with a harvest timed perfectly for Thanksgiving. The result is a table filled with heritage and flavor.
That sense of connection between food, people, and place also drives Badman's nonprofit work. Through the Blue Watermelon Project, she partners with chefs and educators to bring gardening and cooking into Arizona classrooms ranging from kindergarten to high school. About fifty schools now participate, each growing seasonal crops and learning to turn them into simple, five-ingredient recipes. She loves watching children discover where their food comes from.
“You can start [teaching] that young," she says. "It did not come from a grocery store. It came out of the ground.”
For Badman, teaching children to appreciate food is as vital as feeding adults in her restaurant because it builds gratitude for the land that sustains them.
For anyone hoping to bring more plants to their holiday table, she offers reassuring advice. Start with what excites you. Choose one standout vegetable and build around it. Plan ahead in stages so the cooking feels joyful, not exhausting. And do not overlook the presentation. Fresh herbs and pomegranate seeds can make a dish as beautiful as it is delicious.
“People eat with their eyes,” she says.
Even classic comfort foods can evolve with a bit of imagination. Her green bean casserole, for example, replaces canned soup with chanterelle mushrooms and adds a handful of nuts for texture. It is a respectful nod to tradition that feels modern and fresh.
In the end, Badman’s message is simple. A plant-forward holiday is not about what is missing from the table. It is about everything that is gained when vegetables take the lead. It is about flavor, color, and gratitude for farmers, for the season, and for the shared joy of eating something grown close to home.
“You are not going hungry,” she says. “You are celebrating everything that is in season.”
BY MICHELLE TALSMA
In an age of instant meals and grocery shortcuts, it’s remarkable that something as slow and simple as sourdough still captures our collective imagination. What started as a pandemic pastime — people nurturing bubbly jars of starter like pets — has become a permanent fixture in home kitchens and artisan bakeries alike. More than a food trend, sourdough feels like a quiet rebellion against the rush of modern life: a reminder that good things take time.
If you ask Rachel Pardoe — the Arizona baker known online as Sourdough Enzo — what keeps people hooked, she doesn’t hesitate to answer.
“A lot of people think sourdough is difficult,” she said. “It’s not necessarily difficult, but it does require patience. Most of the challenges people face come from impatience to move to the next step. Mistakes are part of the sourdough journey and help guide future bakes.”
Pardoe, a recipe developer and author whose first cookbook — Sourdough Everything: Sweet and Savory Recipes for Beautiful Breads and Other Bakes — arrives in 2026, says that what began as a practical way to make bread has become a kind of mindfulness practice.
“Feeding your starter, handling the dough, and baking a loaf is deeply satisfying,” she said. “It’s a wonderful ritual.”
That ritual is also rooted in biology. Sourdough begins with just four ingredients — flour, water, salt, and time. The wild yeast and lactic acid bacteria that live naturally in flour and air ferment together, transforming the dough into something tangy, chewy, and alive with flavor. That slow, microbial choreography also alters the bread’s nutritional profile in subtle but fascinating ways.
Researchers have found that sourdough fermentation can break down certain carbohydrates and gluten fragments, which may make it gentler on the digestive system for some people. It can also lower levels of phytic acid — a naturally occurring compound that can block mineral absorption — potentially improving the body’s access to nutrients like iron and magnesium. And thanks to the organic acids produced during fermentation, sourdough bread often causes a slower, steadier rise in blood sugar than its commercial white counterparts.
Not every benefit is guaranteed, of course. Scientists are still teasing apart how different fermentation times, flours, and microbial combinations affect the final loaf. The live microbes don’t survive the heat of baking, but the process leaves behind bioactive compounds and fibers that may help feed beneficial gut bacteria. It’s a promising area of study that connects the ancient art of baking with modern understandings of gut health.
“True sourdough takes time,” Pardoe said. “You can’t rush fermentation. That’s where the magic happens.”
That magic isn’t only chemical — it’s emotional. In a world of constant alerts and on-demand everything, the act of nurturing a starter, shaping a loaf, and waiting for it to rise demands patience. Each loaf becomes a small meditation on presence and imperfection.
Meanwhile, scientists are catching up to what bakers have long intuited. Across Europe, researchers with the HealthFerm Project are cataloging hundreds of sourdough starters from around the world to understand how microbial diversity shapes flavor, nutrition, and sustainability. Early findings confirm that no two starters are alike; each is influenced by its flour, water, and even the air of the baker’s kitchen.
Still, the magic depends on authenticity. Many storebought “sourdoughs” rely on shortcuts like added yeast or vinegar to fake the flavor without the timeintensive fermentation that defines the real thing. A 2024 report dubbed these imitations “sourfaux,” noting that they lack both the flavor complexity and potential nutritional edge of naturally fermented bread.
For home bakers, the takeaway is simple: let time do the work. Seek out loaves made only with flour, water, salt, and starter — or better yet, bake your own. Give the dough an overnight rise. Watch it come alive.
As Pardoe put it, “Sourdough teaches you to slow down and trust the process. Every loaf is different, but that’s what makes it so rewarding.”
For many bakers, that patience extends beyond the kitchen. Sourdough naturally encourages less waste by turning leftovers into croutons or breadcrumbs, or even pancakes made from excess starter. It supports local grain growers and millers who value soil health and heritage wheat varieties. In a way, every loaf becomes a small act of sustainability: a connection between the baker, the land, and the invisible ecosystem of microbes that make it all possible. Because when you nurture something as simple as flour and water into nourishment, you’re reminded that sustainability starts small — often right in your own kitchen.
at the unexpected, yet utterly organic
BY SHELBY TUTTLE
PPamela Anderson is selling pickles. The 58-year-old actress has teamed up with California lifestyle brand Flamingo Estate to create a limited-edition release of her beloved family pickle recipe. Dubbed Pamela’s Pickles, the crispy cukes are a spicy, floral twist on her Great Aunt Vie’s award-winning recipe, packed with dill, mustard, and garlic. The original recipe is refined with the addition of locally grown ingredients like regenerative Espelette pepper, pink peppercorn, guajillo chile, smoky sea salt, and Pamela’s personal touch, dried rose petals.
As the story goes, Pamela and her son Brandon met with Flamingo Estate founder Richard Christiansen and his partner Harvey over breakfast among the roses at Flamingo Estate earlier this year. When Pamela shared stories of her family’s long tradition of pickling at her home on Vancouver Island, the idea for Pamela’s Pickles was born.
“The hearts and brains behind Flamingo Estate are truly inspiring. What a delicious journey...and to meet at their glorious home - was a kindred becoming,” said Anderson. “The care that goes into these grounds and into sincere collaborations is authentic.”
Settled in the 1940’s high atop the hills of Los Angeles, Flamingo Estate throughout its history has been a hedonistic enclave of sun-worship, folk mythologies, and psychedelic remedies. Now home to Christiansen, the iconic
property is a celebration of all things nature, where ingredients from over 125 farms and collaborators are consciously sourced for a myriad of products — from luxury soaps and candles to gourmet honeys, olive oils, and vinegars. Christiansen’s goal is to get as close to the raw, natural material as possible, and to be able to trace each ingredient back to the farmer who planted it. This dedication to celebrating the natural world and conscious, ethical sourcing forms what some might label as a surprising partnership with Anderson.
If you’re only familiar with her roles as a bubbly blonde on Baywatch and Home Improvement, you‘re missing out on the contributions of a complex, intelligent, and deeply caring individual. As an early teen, Anderson witnessed the hanging body of a bloodied deer her father brought home from a hunting trip and immediately became a
vegetarian — she’s now been vegan for over two decades. Anderson is also a passionate advocate for animal rights and has served in various campaigns for PETA and other like-minded organizations.
Her roles as an actress have also evolved and include a limited run on Broadway in 2022 as Roxie Hart in Chicago, as well as a Golden Globe and SAG awardnominated lead role in 2024’s The Last Showgirl . She appeared opposite Liam Neeson in this summer’s reboot of The Naked Gun and has a variety of projects slated for release in the coming months.
Her self-penned autobiography, Love, Pamela , won critical acclaim from the New York Times and The Los Angeles Times, and her 2024 debut vegan cookbook, I Love You: Recipes From the Heart was a finalist for a James Beard Award. Both books are New York Times best sellers.
In February, Anderson released her own cooking show on Canada’s Flavour Network, in which she prepares beautifully crafted plant-based meals at her home on Vancouver Island with some of the world’s most sought-after chefs.
“It was such a wonderful surprise to discover another facet of Pamela. She’s a remarkable chef,
gardener, and activist. She has big green thumbs and the most wonderful perspective on life of anyone I’ve met. It has been a joy to get to know her, and these pickles are a souvenir of a very happy time together,” said Christiansen.
Proceeds from the sale of the first batch of Pamela’s Pickles were donated to the California Wildlife Center, a nonprofit wildlife veterinary hospital providing lifesaving care to over 4,000 injured, orphaned, or sick wild animals each year. According to Matthew Schmidt, communications and VIP manager at Flamingo Estate, proceeds from the latest batch are being donated to Return to Freedom, a wild horse conservation organization focused on the preservation of wild horses and burros since 1997.
If you’re jonesing to try Anderson’s limitededition collab with Flamingo Estate, do it soon. Anderson’s initial release, which included several thousand jars, sold out in just two weeks. Schmidt notes that the company doesn’t have current plans to produce another batch of the current recipe at this time, but that they are “working on something special with Pamela for the holidays.”
Pamela’s Pickles are available exclusively at www.flamingoestate.com.
BY ALISON BAILIN BATZ
WWhen tragedy struck Lisa Dahl’s world, she chose to rebuild her life from the ground up.
Dahl was living in the San Francisco Bay Area when she received the call that would change her forever. Her only son, Justin, had been killed during what began as a robbery. The pain was indescribable. Seeking healing and solitude, she left her life in California behind and drove to Sedona. She had no plan beyond needing peace. The red rocks offered it, with quiet, grounding, and a place to breathe again.
What began as a journey of survival became a story of culinary reinvention. Dahl found herself drawn to the kitchen, where the rhythm of chopping vegetables and stirring sauces brought her comfort and a sense of purpose. That purpose eventually evolved into one of the most remarkable restaurant success stories in Arizona.
In 1995, still learning how to navigate grief, Dahl opened her first restaurant, Dahl and Di Luca
Ristorante Italiano. While she had no formal culinary training, Dahl possessed a natural gift for flavor and a designer’s eye for ambiance. The restaurant became an instant Sedona favorite, praised for its intimate setting, garden views, and authentic Italian fare. It was also one of the first fine dining restaurants in town, bringing an elevated culinary standard to the region long before Sedona became the destination it is today.
Each dish on the menu carried meaning. Dahl dedicated her work to her son’s memory, ensuring that love, family, and rebirth were part of every dining experience. With the success of Dahl and Di Luca came the courage to expand. Next came Cucina Rustica, located in the Village of Oak Creek. The space, inspired by the villas of Tuscany, introduced a Mediterranean-influenced menu with a focus on locally sourced ingredients, organic produce, and sustainably raised meats. Dahl’s growing commitment to environmental responsibility reflected her belief that food should nourish not only the body but also the planet. The eatery would receive a sustainability certification through the City of Sedona Sustainable Tourism Plan.
In 2013, Dahl took a bold leap with Pisa Lisa, a modern pizzeria housed in a reimagined former Pizza Hut. It was a fast-casual yet upscale establishment, featuring wood-fired pizzas topped with fresh, organic vegetables and hormone-free meats. The concept captured the hearts of locals and tourists alike, leading to a second Pisa Lisa location in the Village of Oak Creek nearly a decade later.
Then came Mariposa Latin Inspired Grill, Dahl’s magnum opus. Set high on a bluff overlooking Sedona’s sweeping sandstone formations, Mariposa is a study in elegance and intention. Floor-to-ceiling glass walls frame the sunset, while a menu inspired by Dahl’s travels through Argentina, Uruguay, and Chile celebrates Latin flavors with sophisticated flair. The name Mariposa, meaning butterfly, symbolizes transformation and renewal, both central themes in Dahl’s personal story.
At Mariposa, Dahl’s sustainability mission deepened. In addition to earning the same designation as Cucina Rustica, Dahl worked with the Verde Valley School Farm to source produce, joined initiatives to consolidate food deliveries and reduce transportation emissions, and implemented energy efficient systems in her kitchens. She also emphasized composting and recycling programs across all of her restaurants. Her seafood purveyors follow Monterey Bay Aquarium sustainability guidelines, and she continuously educates staff on waste reduction and environmental stewardship.
Dahl’s creative energy did not stop there. She introduced Butterfly Burger, a couture burger lounge concept that blends indulgence with refinement, serving chef-driven comfort food in a stylish, artfilled space.
Alongside her restaurants, Dahl found another outlet for her passion: writing. Her first cookbook, The Elixir of Life, explored the intersection of food, love, and healing. Her second book, A Romance with Food: Latin-Inspired Cooking, delves into her deep connection to Latin cuisine and her conviction that cooking can transform not just ingredients but also lives.
Through it all, Dahl has remained a visible presence in her kitchens, often seen checking on guests, fine-tuning menus, or quietly mentoring her staff. She is also deeply involved in philanthropy through her Lisa Dahl Foundation, which supports hunger relief programs, including Project Soup Hope, that focus on helping the Native American Nations.
Today, Dahl oversees a culinary empire that employs hundreds and serves guests from around the world. Her restaurants have earned accolades for excellence, sustainability, and design, but her true legacy is more personal. It is the way she transformed unimaginable loss into a life of purpose, generosity, and beauty. From grief to growth, and loss to legacy, Lisa Dahl’s story is a testament to resilience. Each restaurant, each plate, and each sunset-lit meal tells a story of renewal — proof that even after the darkest night, something extraordinary can rise from the ashes. For more information, visit www.cheflisadahl.com.
Ingredients
3 pounds garnet yams
3 cups chopped red bell pepper
½ cup chopped shallots (3 to 4 large shallots)
1 jalapeño or 2 serrano chiles, stemmed
1 tablespoon chopped garlic
¼ cup olive oil
8 cups chicken or vegetable broth
¼ cup cream sherry
Kosher salt and black pepper to taste
½ cup heavy cream or ½ cup unsweetened coconut milk
Directions
Put all the yams in the oven at 425 degrees on a baking sheet or in a casserole dish. Bake until they are soft all the way through, about an hour. Meanwhile, chop red bell pepper, shallots, garlic, and chilies in a food processor until coarsely minced. Heat the oil in a skillet over medium high heat and sauté the minced vegetables until they are beginning to brown.
Remove the baked yams from the oven. When they’re cool enough to touch, scoop the insides out and put into a soup pot and cover with the broth. Bring to a boil and reduce to a simmer. When the potatoes are soft, puree the soup with a hand blender or food processor until smooth. Add sherry. Add the sautéed vegetables to the soup. Lower heat. Whisk in cream and adjust seasonings as desired.
½ cup brown rice, cooked
⅓ cup shaved Brussels sprouts
1 cup arugula, lightly packed
¼ cup red and white quinoa, cooked
3 tablespoons lemon basil vinaigrette (plus extra for drizzling)
¼ cup red peppers, julienned
¼ cup shelled edamame
¼ cup garbanzo beans
¼ cup grape tomatoes, halved
¼ cup diced cucumbers
One half avocado, diced
¼ cup pickled radishes, sliced
Place the warmed brown rice along the outside edge of a bowl. In a separate bowl, mix the shaved Brussels sprouts, arugula, and quinoa. Toss the mixture with the lemon basil vinaigrette until evenly coated.
Place the salad mixture in a mound in the center of the bowl. Arrange the red peppers, edamame, garbanzo beans, grape tomato halves, diced cucumbers, and diced avocado around the salad mix, starting at the 12 o’clock position and working clockwise.
Garnish with the sliced pickled radishes. Drizzle additional lemon basil vinaigrette around the salad for added flavor.
Top with your choice of protein such as sliced grilled steak, salmon, shrimp, or chicken, if desired.
BY ANGELA FAIRHURST
FFrom a Byzantine estate in Greece to a former Army post in San Francisco, two historic properties prove that heritage and innovation can both drive sustainability.
At the northern edge of San Francisco, the Golden Gate Bridge rises out of the mist — and just beyond it, the Presidio unfolds across 1,500 acres of eucalyptus groves, windswept bluffs, and historic brick barracks. For more than two centuries, it was a military post, closed off from the city it guarded. When the Army left in the 1990s, its parade grounds and warehouses stood silent — relics in need of a new purpose.
The Presidio’s rebirth began with a vision: not to erase its past, but to reimagine it as a community rooted in
resilience. Since 1998, the Presidio Trust has turned the former fortress into a national park and living model of sustainability, where history and ecology are stitched together with care.
Strolling its trails today, the transformation is everpresent. Pavement has given way to wildflower meadows and wetlands alive with herons. Creek beds once buried under asphalt now run clear, reducing flood risks and restoring habitats. The Presidio Nursery cultivates hundreds of thousands of native plants each year, ensuring that restoration is ongoing, not cosmetic.
The buildings, too, tell a story of renewal. Of the 800 Army structures on site, more than 600 have been rehabilitated instead of razed. Two of them host boutique hotels — the Inn at the Presidio and the Lodge at the Presidio, while others are the home of eateries — where recycled materials, energy-efficient systems, and robust composting prove that historic hospitality can also be sustainable.
Sustainability here isn’t hidden in reports — it’s woven into the daily activities of the park. A zerowaste program diverts the majority of refuse, while green waste is composted on site to nourish restored landscapes. The grid is being modernized for full electrification, from shuttle buses to building systems, powered increasingly by renewable energy.
For visitors, all of this translates into experience. Families gather at the new Tunnel Tops, cyclists ride bike paths, and hikers trace coastal trails with views of the bridge. Free electric shuttles make it easy to traverse the park without a car, while bike shares wait at trailheads for spontaneous exploration. It has become a park alive with possibility.
Set in the rolling hills of the Peloponnese, just outside the medieval fortress town of Monemvasia, Greece, Kinsterna Hotel occupies a restored Byzantine mansion with sweeping views of the Aegean Sea. The rooms are beautifully cozy, a calm counterpoint to the estate’s rugged surroundings. The property has 41 rooms, suites, and villas, each tastefully decorated to balance historic character with serene, modern comforts.
When the owners took on the crumbling estate, their vision wasn’t to create another luxury boutique stay — it was to rebuild a working estate where past and present could thrive together. Every decision flowed from that idea: Restore what was there, revive what has been lost, and reimagine it for today.
At the heart of Kinsterna is the ancient cistern that gives the 25-acre estate its name. It gathers spring water that irrigates orchards and gardens with over 250 native plants, fills the pools, and sustains the grounds as it has for centuries. Around it, vineyards, olive groves, and orchards yield wines, olive oil, honey, marmalades, preserves, and soaps — all crafted on site. Guests at Kinsterna are invited to become part of a rhythm where creativity and nature combine. Depending on the season, they can stomp grapes, press olives, bake bread in the wood oven, make soap, or pour their own candles.
The chicken coop supplies fresh eggs, and the small farm with goats and donkeys recalls the property’s rural heritage. Instead of ornamental pools beside the villas, gardens sprout with vegetables and herbs destined for the table. The estate’s food is a revelation: Rustic yet elevated Greek and Mediterranean dishes showcase the bounty grown steps away. Every meal ties back to the land and to a vision that has turned a ruined mansion into a model for sustainable living.
In 2024, Kinsterna unveiled a photovoltaic park that now powers the entire property with renewable energy, eliminating fossil fuels and preventing more than 400,000 kilograms of carbon dioxide from entering the atmosphere each year. Surplus electricity is donated to local institutions, from the Monemvasia kindergarten to nearby churches and vulnerable households.
From the rugged Peloponnese to the urban edge of San Francisco, the Kinsterna Hotel and the Presidio stand as powerful testaments to a shared truth: Honoring the past doesn't mean clinging to it — it means breathing new life into historic structures and landscapes to create resilient, thriving models for a more sustainable world.
BY JENNIFER & JOHN BURKHART
She Said: There were many classes to choose from, but we went with a food we like and haven't made before — sushi! I never thought we’d be making sushi in a bar, but there we were. I would have preferred a kitchen, but hey, at least I got to roll sushi and have a Moscow Mule while doing it. Our sushi chef, Sarah, was very welcoming, down to earth, and knowledgeable. She had everything set up and ready to go on the tables for our small class of nine. The atmosphere was super casual, and everyone was there to have fun and learn something new. We got right to work prepping veggies and in no time, we were rollin' with our homies. Sure, there's a little finesse to it, but it was pretty easy to make our first cucumber roll. We sliced it up and proudly ate our creation. Feeling confident, we moved on to a California roll. This was definitely tricky because the rice is on the outside and incredibly sticky. Sarah taught us to keep dipping our fingertips in water to minimize the stick. These weren't as pretty when we finished, but I ate them before anyone noticed. The last one was a hand roll with raw tuna. Again, a kitchen would have been nice here, but thankfully, the fish was kept nice and cold until we stuffed it into our rolls....and then our mouths. Wow, so yum! The class was short, but a great intro to making sushi that we can recreate at home. I'm so glad we opted for in-person versus Zoom. Sometimes I get too cozy in my home and forget how good it feels to get out and try something new with people I've never met. There were lots of jokes, smiles, and laughs. That sense of community with friendly folks was such a good feeling!
November has us thinking all about food! Besides Thanksgiving coming soon, these cooler temperatures make us feel like getting cozy and getting in the kitchen. Time to bake and try new recipes. Need some inspiration? How about attending a local cooking class? We used Class Pop, an online platform to find cooking classes nearby. From sourdough to sushi, there's something for everyone through local in-person or Zoom classes.
HeHe Said: When we signed up for a sushi-making class, I pictured myself mastering graceful knife work and creating sleek rolls worthy of a Japanese restaurant. Instead, I discovered that sushi-making is much more challenging than it looks, and I have a new appreciation for a beautiful roll of seaweed, rice, and fish. We started by unwrapping our bamboo rolling mat... wait, strike that. This class was held at a brewery, so we started by getting a beer, then we unwrapped our bamboo rolling mats. Sarah, our instructor, was knowledgeable and friendly, and she navigated my sarcastic comments and stupid questions well. She even knew my favorite sushi related factoid: Most of the time when we get wasabi in the U.S., we are not eating real wasabi — just green-tinted horseradish. Our first task was a simple veggie roll. Apply rice to nori paper, add thinly sliced veggies, and roll. Easy, right? Well, not for me. Halfway through I looked like the class paste-eater. My work area was a disaster, I had rice stuck to every surface of my hands, and a lopsided sushi roll that looks like what a real chef would feed to his dog. Roll two was supposed to be an inside-out California roll with the rice on the outside, crab and veggies on the inside, but at this point the selfdoubt started creeping in. Surprisingly, I managed to knock out a beautiful sushi roll and totally redeem myself. Lastly, we learned how to make a quick and easy spicy tuna hand roll that was absolutely delicious. I enjoyed learning a new skill, but the best part was eating the evidence of my poor sushi-making ability. We had a fun time, some laughs, and strengthened our skills enough to attempt having a sushi night at the house... maybe.
Gather with Arizona’s sustainability community for an inspiring morning of connection and purpose. Enjoy breakfast among environmental leaders, hear expert insights on conservation and climate action, and witness Liberty Wildlife’s remarkable ambassador animals. This engaging event supports the Arizona Sustainability Alliance’s mission and celebrates the individuals and organizations shaping a more sustainable future for our desert home. Tickets: $75, includes breakfast. 9 a.m. to 1 p.m. 600 E. Elwood Street, South Mountain Village, Phoenix.
Celebrate Arizona’s vibrant spirit at this lively festival of food, art, and community! Stroll through hundreds of local vendors, savor homegrown flavors, and raise a glass in the bustling beverage garden. With live entertainment, family fun, and a joyful nod to sustainability, this annual gathering captures everything that makes Arizona unique, creative, and proudly local. Free. 10 a.m. to 4 p.m., Margaret T. Hance Park, 67 W. Culver Street, Phoenix.
December 14, 2025 through January 5, 2026
Christmas Bird Counts
Join the Audubon Society's annual Christmas Bird Count. Help observe and count local birds on the day of your choice. Your data helps conservationists monitor avian populations. Find a nearby Audubon event. Free. Dates, times, and locations vary across the U.S.
Celebrate Arizona’s wild side at this lively gathering of conservation heroes and animal ambassadors! Meet rescued raptors, reptiles, bats, and more while learning how local groups protect our trails, wildlife, and open spaces. With hands-on activities and plenty of inspiration, it’s the perfect day to explore, connect, and celebrate the beauty of our desert home. Free. 11 a.m. to 2 p.m., Just Roughin' It, 10880 N. 32nd Street, Phoenix.
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Step into a world where old magazines find new life as high fashion. This imaginative exhibition transforms glossy pages into striking collage designs, blending art, texture, and sustainability. Through over 50 works, Yang Soon Ju invites visitors to rethink creativity itself — where scissors, vision, and recycled paper reshape our view of beauty, fashion, and the planet. Free. 12 p.m. to 5 p.m., Step Gallery, 605 E. Grant Street, Phoenix.
Nature Fest PHX
Revel in a full day of celebrating nature, learning, and fun for the whole family! Join community partners to restore rivers, plant for pollinators, and spot desert birds on guided walks. Explore art zones, hands-on exhibits, and nature activities that connect you to Arizona’s wild side. Participation in event activities earns tickets for prize drawings throughout the event. Free. 9 a.m. to 2 p.m., 2801 S. 7th Avenue (Rio Salado 7th Avenue Trailhead), Phoenix.
Savor the flavors and stories of Arizona’s Indigenous heritage in an evening that blends food, art, and tradition. Taste creations from Native chefs, watch live cooking demonstrations, and enjoy music, dance, and fashion rooted in ancestral wisdom. It’s a rich, sensory journey celebrating the land, its people, and the enduring connections between culture and cuisine. This is a must-attend event for foodies and culture enthusiasts! This is an over-21 event. Tickets: $40-$70. Saturday, 6 p.m. - 9 p.m. Western Spirit: Scottsdale’s Museum of the West, 3830 N. Marshall Way, Scottsdale.
Bring a friend and savor an afternoon of creativity under the citrus trees at Agritopia Farm. This cozy orchard workshop invites you to craft your own holiday wreath with fragrant greenery, velvet ribbon, and brass bells. Guided by Katy from Honey Bee Home, you’ll create, laugh, and celebrate the season’s beauty. $140 includes all supplies, stepby-step instructions, and photo ops in the garden. 1 p.m. to 3:00 p.m., 3000 E. Ray Road, Gilbert.
Wander through a festive farm glowing with holiday lights and the sounds of classic Christmas tunes. Snap photos inside a giant ornament, marvel at a towering corn stalk tree, and savor the warmth of a firepit s’more. With cheerful music, playful activities, and cozy farm charm, it’s the perfect place to unwrap new holiday traditions with family and friends. Leashed dogs are permitted. Admission is $15. 5:30 p.m. to 9:30 p.m. SundayThursday, 5:30 p.m. to 10:00 p.m. Friday-Saturday. 4011 S. Power Rd., Mesa.
Gaze into the cosmos with expert astronomers and powerful telescopes under some of Arizona’s clearest skies. Hosted by the West Valley Astronomy Club at the new White Tank Library, the event begins with a fascinating presentation. Explore the moon and distant stars through high-powered lenses. It’s a stellar evening of discovery, curiosity, and wonder, perfect for anyone ready to see the night sky in a whole new light. Free. 5 p.m. to 7 p.m., 20304 W. White Tank Mountain Road, Waddell.
November 8
Sonoita AVA New Release Wine Festival
Sip, swirl, and celebrate the newest releases from Arizona’s original wine country. Spend the day savoring local vintages from a variety of wineries, along with artisan vendors, and farm-fresh fare while live music drifts through the vineyards. With food trucks, friendly faces, and scenic views, this festive gathering is the perfect toast to the artistry and flavor of Sonoita’s winemaking community. Tickets are $29.99 and include a souvenir glass and eight tastings. 10:00 a.m. to 5:00 p.m., Sonoita Vineyards, 290 Elgin Canelo Road, Elgin.
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Tucson Greek Festival
Opa! Tucson’s most flavorful festival returns downtown, filling the air with music, laughter, and the irresistible aroma of Greek cuisine. Dance to live performances, sip Greek wine, and savor traditional dishes while exploring local vendors and family activities. With vibrant culture and community spirit, this joyful celebration brings a taste of Greece to the desert. General admission is $7.00 with VIP options available. 3 p.m. to 11 p.m., 43 E. Congress Street, Tucson.
November 28, 2025 through January 11, 2026
Wander through a glowing wonderland as Tucson Botanical Gardens transforms into a dazzling festival of light. Over a million twinkling bulbs, glowing luminarias, and handcrafted sculptures create a breathtaking holiday escape. Sip cocoa, savor cookies, and marvel as art, nature, and design come together in this luminous celebration of the season’s magic. Tickets range from $19 to $50. 6 p.m. to 9:30 p.m., Tuesdays through Sundays. 2150 N. Alvernon Way, Tucson.
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Roll up your sleeves and dive into the art of sourdough with local baker Marea Jenness. Using heritage White Sonora Wheat, you’ll mix, knead, and shape your own loaf while learning the secrets of a lively starter and perfect crust. It’s a warm, hands-on workshop that celebrates Arizona’s baking traditions and the simple joy of homemade bread. $80 general admission, $70 member price. 10 a.m. to 12 p.m., Tucson Presidio Museum, 196 N. Court Ave., Tucson.
Discover the living beauty of the University of Arizona Arboretum, where desert-adapted trees from across the globe thrive in harmony. This guided walk invites you to explore their origins, uses, and remarkable adaptations. From familiar mesquites to rare exotics, each tree tells a story. The tour offers fresh ideas for sustainable, water-wise gardening in our desert gardens. Free with advanced registration required. 9:30 a.m. to 11:00 a.m., 1130 E. South Campus Drive, Tucson.
8
19th Annual Walkin On Main
Celebrate the heart of Arizona wine country with a stroll through Old Town Cottonwood’s charming streets. Sip local wines in the festive Wine Garden, browse art and vendor exhibits, and enjoy live music filling the air. With classic cars, history, and flavor around every corner, this lively downtown celebration is pure small-town magic. Admission is $20, 11 a.m. to 5 p.m., 815 N. Main Street, Cottonwood.
6
Frontier Christmas
Step back in time and experience the charm of a frontier Christmas illuminated by glowing luminarias. Wander through historic buildings, meet Father Christmas, and try your hand at old-fashioned crafts. Sip warm cider, print a vintage holiday card, and breathe in the scent of cookies baking—an enchanting evening where history and holiday spirit come beautifully together. Admission ranges from $15 for adults to free for children 12 and under. 6 p.m. to 8:30 p.m., Sharlot Hall Museum, 415 W. Gurley Street, Prescott.
6
32nd Annual Chocolate Walk
Indulge your sweet tooth and holiday spirit at Cottonwood’s beloved Chocolate Walk! Stroll through charming Old Town as local shops and tasting rooms tempt you with handcrafted chocolates and warm hospitality. From the festive parade to twinkling lights and live holiday music, it’s a delicious way to shop, savor, and celebrate the season. Tickets are $30, 3 p.m. to 7 p.m., Old Town Cottonwood.
November 29
Prescott Holiday Lights
Parade & Bonfire Festival
Gather under the stars as twinkling lights, lively music, and the scent of woodsmoke fill the crisp mountain air. Watch dazzling floats glide by, then head to the bonfire for cozy cheer, local bands, and festive fun for all ages. It’s a joyful celebration of community, warmth, and wonder that captures the spirit of the season. Free, 6 p.m., Downtown Prescott.
12
Easton Collection Center Tour
Step behind the scenes and uncover the hidden treasures of the Museum of Northern Arizona’s Easton Collection Center. In this intimate guided experience, you’ll explore exquisite pottery, jewelry, and art while learning the stories that connect people and place. Discover how sustainability and cultural respect shape this stunning facility.
Tickets: Members $15, non-members $20.
2:30 p.m. - 3:30 p.m. 3101 N. Fort Valley Rd., Flagstaff.
12-14
Film and Feast Benefit & Gala Weekend
Join Chef Lisa Dahl for a glamorous weekend supporting a critical cause! The Film & Feast Gala Weekend raises funds for the Lisa Dahl Foundation's humanitarian efforts, including "Project Soup Hope," which fights hunger and provides nourishment and emotional support to those in need. Events include a documentary screening, live auction, and lunch on Friday, black-tie gala on Saturday, and pizza send-off on Sunday. Tickets range from $100 to $350. Times and locations across Sedona vary.
December 13
Workshop: Herbal Honeys & Syrups for Winter Health
Celebrate the season with a hands-on adult workshop adventure led by local expert Mike Masek of The Forager’s Path. You’ll craft aromatic honey and a soothing elderberry elixir, perfect gifts or treats for yourself. Savor the scents, stir your own creations, and discover the magic of winter herbs in this cozy, creative workshop designed to delight the senses. $35 to $40, includes supplies. 9:30 a.m. to 12:00 p.m., Willow Bend Environmental Education Center, 703 E. Sawmill Road, Flagstaff.
The markets are inherently volatile. It’s in their nature, whether in response to world events, rising inflation, or a change in interest rates. But sometimes that volatility can work to your advantage.
Reviewing your investment strategy and altering it, if necessary, can help you weather economic uncertainty and keep you on track to achieving your objectives.
Contact us today. We can help keep your goals in focus, no matter what mood the markets are in.
18700 N. Hayden Road Suite 525
Scottsdale , AZ 85255
Direct: (480) 419-2016
mark.morales@wellsfargoadvisors.com https://home.wellsfargoadvisors.com/mark. morales
CA Insurance # 0D34255
A large percentage of Native American peoples attempt to exist without the necessities of running water and electricity, especially in my own backyard of Arizona and New Mexico.
Imagine trying to nourish your family when you must prepare a simple meal over a wood burning fire in 2025. This existence can spawn depression, drug, and alcohol addictions. This is a reality.
The Lisa Dahl Foundation is mobilizing to provide Soup Hope to impoverished communities and raising the bar for others to join us.
Learn more about our efforts to nourish and provide safe refuge for those whose food insecurity is dire. Visit lisadahlfoundation.org
Please join us December 12 - 14 for our Benefit and Gala Weekend in Sedona, Arizona.
Thank you, L isa
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