Catalina Foothills, AZ June 2023

The Men's Issue

GREAT LOCAL FOOD FOR THE MEN IN YOUR WORLD JUNE

The Happy Lull

With the arrival of June, we see friends and neighbors headed west to the beach or north to the mountains, seeking respite from the summer swelter. Which is great! Shorter lines at stores, and lighter traffic on the streets.

But for those sticking here (or to your car seats) there are many things to do. The live-music scene is as robust as ever. Wine tours in Sonoita and Willcox ensure we have gifts from the grapes. And new restaurants are thrilled to serve! Great meat and local veggies for the grill are all part of the fun for the dads in your life. So stock up and fire up the coals.

Dad, let’s get your BBQ on with style and convenience!

We also turn out attention to our local foodie scene including a master butcher who is expanding to new digs at Five Points, a magical place where you'll soon find some of the finest meats anywhere. Also, learn how Forbes Meat Company is anchoring a series of spectacular commercials -- produced locally -- aimed at bringing the world to southern Arizona for deeprooted culinary traditions and gastronomic excellence.

Meanwhile, and with inspiration from Ben Forbes and his new meat-topia offerings, you might be ready to build an outdoor kitchen at home. We have tips and tricks for making this happen Tucson-style: from the pool to the grill and back to the pool. Easy living!

So pack the sunscreen, grab a gallon of water, and let's get out there and enjoy long, sunny days all around southern Arizona. Don't miss out!

JEFF HERR, PUBLISHER @CATALINAFOOTHILLSLIFESTYLE

June 2023

PUBLISHER

Jeff Herr | jeff.herr@citylifestyle.com

EDITOR

Megan Ewing | Megan.ewing@citylifestyle.com

CONTRIBUTING WRITERS

Melinda Gipson, Jeff Herr, Sybil Velarde | sybilvelarde@gmail.com

Anna Maynard | anna.maynard@citylifestyle.com

CONTRIBUTING PHOTOGRAPHERS

Josh Belheumer, Kate Gardiner, Anna Maynard, Sybil Velarde,

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF SALES OFFICER Matthew Perry

CHIEF FINANCIAL OFFICER DeLand Shore

DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer

ART DIRECTOR Sara Minor

OPERATIONS DIRECTOR Janeane Thompson

WEB APPLICATIONS Michael O’Connell

AD DESIGNER Mary Albers

LAYOUT DESIGNER Kelsey Ragain

THE

Commitment is an understatement when it comes to building relationships with clients. With more than 20 years experience in the Tucson market, I pride myself on providing my clients with the utmost knowledge, professionalism, and responsiveness.

When working with Buyers & Sellers I will always be honest and forthright about the market, home values, and what it will take to make that excellent first impression. It is my duty to make sure I am representing my client’s best interest. My negotiating skills and ability to build trusted relationships is what facilitates a successful close. It would be my pleasure to be of assistance to you!

GILA DAY SPA.

There is something about being in The Gila Wilderness that makes us feel at ease, forgeting about all of our troubles and just being in the moment to experience the beauty of the world around.

10

Time for That Outdoor Kitchen?

LIKE

Designing and building an outdoor kitchen requires careful planning to ensure that the space is functional, safe, and aesthetically pleasing. And can work year round in the intense desert environment.

What follows is a detailed plan for designing and building an outdoor kitchen that includes key features like refrigerators, grills (both gas and wood-fired), and pizza ovens, as well as recommendations for a project in the Arizona desert.

STEP 1: DETERMINE THE LAYOUT AND LOCATION OF THE OUTDOOR KITCHEN

The first step in designing an outdoor kitchen is to determine the layout and location of the kitchen. Consider the

available space, the proximity to the house, and any existing features like a patio or deck. For a project in the Arizona desert, consider locating the kitchen in an area with natural shade or a covered patio to provide relief from the hot sun. You might also consider deciduous plantings that allow sun through on cooler winter days while providing deep shade in the heat. And for the cooler months, consider an outdoor fireplace with cozy seating for a cool desert evening.

STEP 2: CHOOSE THE APPLIANCES

Designs should not overlook planning for a cool-evening glass of wine in the other months. And fire. Lots of fire!

and pizza ovens. For a project in the Arizona desert, it is recommended to choose appliances that are durable and weather-resistant, as well as those that offer energy-efficient options to help reduce energy consumption.

• Refrigerators: Choose a refrigerator that is specifically designed for outdoor use, as it will be able to withstand the hot temperatures and dry conditions of the desert. Consider a refrigerator with a built-in ice maker to provide cold drinks on hot days.

• Grills: Choose a gas grill with multiple burners to allow for different cooking temperatures. For a wood-fired grill, consider a charcoal grill or a smoker. Both options offer unique flavors to the food and can be used to cook a variety of dishes.

• Pizza Oven: Choose a pizza oven that can reach high temperatures and can cook pizzas quickly. A wood-fired pizza oven is a great option as it provides a unique smoky flavor to the pizza. Make sure you are realistic about how often you will be cooking wood-fired pizzas.

STEP

3: CONSIDER MISTERS AND SHADE OPTIONS

For a project in the Arizona desert, it is important to consider cooling options like misters and shade options like deciduous vines or shade cloth. Misters can help cool down the outdoor kitchen. Shade cloth or deciduous vines can provide a natural shade, helping to reduce the amount of direct sunlight hitting the kitchen area. Some designers like a louvered shade system over the seating areas; louvers can be adjusted based on solar intensity

STEP 4: CHOOSE COUNTERTOPS AND FLOORING

Choose countertops and flooring that are durable and weather-resistant. For a project in the Arizona desert, consider using materials that are durable and can withstand the heat and dry conditions of the desert. A few options:

• Concrete: This is a popular choice for outdoor kitchen flooring as it is durable, low-maintenance, and can be customized with various colors and finishes.

Bold structures including shade walls bring comfort to the outdoors.

• Tile: Porcelain or ceramic tiles are good options for outdoor kitchen flooring as they are durable and resistant to moisture and stains.

• Stone: Natural stone like slate, flagstone, or granite can be used for outdoor kitchen flooring. They are durable and can add a beautiful natural look to the space.

STEP 5: ADD LIGHTING AND ACCESSORIES

Finally, add lighting and accessories to the outdoor kitchen to enhance the functionality and aesthetic appeal of the space. Consider adding task lighting over the grill and prep areas, as well as ambient lighting to create a relaxing atmosphere. Accessories like a sink, outdoor speakers, and a bar area can also add functionality and entertainment value to the outdoor kitchen.

In summary, designing and building an outdoor kitchen requires careful planning and consideration of key features like refrigerators, grills (both gas and wood-fired), and pizza ovens. For a project in the Arizona desert, it is recommended to consider cooling options like misters and shade options like deciduous vines or shade cloth. Additionally, choose durable materials for the countertops and flooring and add

lighting and accessories to enhance the functionality and aesthetic appeal of the space.

When it comes to outdoor kitchen flooring and counters, durability and resistance to weather elements are crucial factors to consider. Here are some materials to consider for flooring and counters:

• Concrete: This is a popular choice for outdoor kitchen flooring as it is durable, low-maintenance, and can be customized with various colors and finishes.

• Tile: Porcelain or ceramic tiles are good options for outdoor kitchen flooring as they are durable and resistant to moisture and stains. Pleasing tile-work can bring a bolt sense of place to the outdoor area.

• Stone: Natural stone like slate, flagstone, or granite can be used for outdoor kitchen flooring. They are durable and can add a beautiful natural look to the space. But be certain the variable floor surface will work for you.

Overall, it's important to choose materials that can withstand exposure to the elements, are easy to clean and maintain, fit the aesthetic of the outdoor space, and won't cause first-degree burns upon contact.

But don't turn away from the BoHo vibes of a casual hang-out.

™

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'SIMPLE MAN’ BEN FORBES

Helping Steer the Dawn of Tucson’s Gastronomic Golden Age

more marbling than should be possible.

ARTICLE BY MELINDA GIPSON

Wagyu beef with

Ben Forbes, owner of Forbes Meat Company, butcher extraordinaire, meat lover, and sando-maker to the stars, turned 50 on April 30th with pretty much all a man could ask for at his blossoming downtown butcher shop.

He's found a robust community of local-food purveyors who, like him, find great satisfaction with their customers when good food is sourced wisely and locally.

As his life unfolded in Tucson, he watched and learned as local chefs partnered with him, focused on exceptional meat. “I saw all this beautiful food preparation and got to see people get excited about food and that was fun for me – something that I wanted to do.”

Forbes Meat Company started seven years ago in downtown Tucson (at 220 E. Broadway) in what Ben describes as a “speakeasy” butcher shop off an alley behind a defunct brewery. Now his entire operation is prepared to move a dozen blocks south to the Five Points area sometime between the first of July and the first of September (“it’s summer in Tucson, after all...”).

As the final move begins to take shape, other exciting changes are afoot including a series of commercials in development to bring Tucson's gastro-incredibleness to the world. Josh Belheumer, Managing Partner & Creative Director of BRINK, is working in partnership with Tucson City of Gastronomy and Pima County.

Their goal is to produce excellent commercials to attract culinary tourists. These promotional plans will be used heavily by Visit Tucson and other community allies across various channels. Many of the chefs in GUT ( and gutucson.org) seemed to know each other well when Ben joined the group.

And new partnerships and advanced training flourished. "We did our first butchery class at Downtown Kitchen and Cocktails. Gary Hickey from Charro Steak & Del Rey & Flores Concepts, which is huge nationally, came in and (took) a butcher class for him personally and some of his staff.

And then Devon Sanner with The Carriage House and Downtown Kitchen + Cocktails, and Mat Cable from Fresco Pizzeria & Pastaria, did a pig-butchery class.

Ben Forbes. A simple man. And a complex carnivore.

Hanger Steak. Every day.

"Then I opened up this little shop that I was subleasing and a bunch more chefs came in to learn as well. The next thing I know, Mama Louisa and Brushfire BBQ put me on their menu!", Ben said. "I was on the menu with Charro Steak and Del Rey and the list goes on and on,” Ben exclaims. Aside from his natural humility, Ben has become a big part of Tucson's transcendent food scene.

Put another way, if the Gastronomic Union of Tucson is the “GUT’s” of the Tucson booming foodie community, Ben may well be its beating red heart.

TIME TO GO BIG IN A NEW SPACE

Plans percolated for a while as he filled more an more of the space. Stoked by chefs who put the word out that Ben was “the guy who knew how to cut up animals” Ben seized the opportunity, and risk, knowing he was at a crossroads in life.

“When my world fell apart it gave me an opportunity to regroup and be like, what do I want to do for the rest of my life? Do I want to work for Whole Foods? I've always kind of wanted to do my own thing. So that's what I did and getting to work with this community is a thrill.”

Architect: David Shambach, AIA, LEED AP, Principal Architect

Developer: KBL, LLC

Larry Kappler, Managing Partner

Contractor: Kappcon, Inc

Nathan Kappler, LEED AP, President

The Sunday night prior to our conversation he was in a kitchen making dinner with 10 head chefs and a handful of sous chefs. “Where in the world can you imagine 20 of the world’s top chefs in one restaurant and getting to have dinner in that place?” He told Josh, “I compare it to back in the ’60s and '70s when the Doors and Tom Petty and the Birds and all those guys were in Laurel Canyon, just young kids, all in love with music. Here we have all these people that are just in love with food. We’re all together doing our music. I feel like I am in my Laurel Canyon and just thriving with these guys around me and it's just the best period of my life.”

Chefs often reach out to him for what he calls “odd things” that Sysco and the other corporate food companies can’t deliver. “They want something local, something unique, like pork belly rib chops for 80 people. Nobody else does that. But I can, because I bring in whole pigs. That’s why chefs work with me when they want something super specialized.”

Ben has catered to the high-end tastes of Tucson gourmands as well, getting Wagyu beef from Japan and Australia as well as specials featuring Dungeness crab, oysters, or lobster rolls with caviar. On Thursday’s, he produces a select “Sando” that can range from the “Wake & Bake” (the ultimate bacon, egg & cheese with hash brown potatoes between two thick slices of Texas toast) that Willie Nelson says is one of the best meals he’s ever had.

Then come the Wagyu Burgers, the grain-finished beef burgers, grass-fed beef burgers, and his always popular jalapeño bacon cheddar burgers. “Ninety percent of our beef is locally raised,” Ben says. “We have farns in southern and in northern Arizona that we work with, and we get beef from the 4-H and the FFA kids.”

“But. locally, everybody's reaching out to me because there's nobody doing what I'm doing. Otherwise, the local ranchers are selling at

The Baffert at Five Points will be the new home to Forbes Meat Company. A great day for us all!

PUT ANOTHER WAY, IF THE GASTRONOMIC

farmer’s markets. I’m the only guy selling at retail in southern Arizona.” That means shoppers flock to Ben because they want to patronize their local ranchers and, to be honest, because often the meat in supermarkets is badly butchered.

That’s our observation, not Ben’s, but he commiserates, “Plus, the people behind the counter don't even know what they're packaging or selling and how to cook it or prepare it so they can help the person who is buying it. That's part of the reason people are so afraid of cooking: nobody can help them problem-solve the simplicity of how to cook what they’re selling.”

Ben’s flattened flank steak with layers of prosciutto and provolone cheese wrapped around fresh springy asparagus, like many ready-to-cook meals, comes with cooking instructions. Whatever the customer is after, what Ben lays out before them has an artistry about it. There’s no other way to put this; when Ben puts out a charcuterie plate with salami he’s cured himself and formed into rosettes, it’s a thing of beauty.

Even his chimichurri pork sausage is gorgeous. And, it’s intentional. Ben explains, “I think that may be one of the reasons I’ve been kicked up the ladder."

"I’ll give you an example. I went to New Orleans once to have a Sazerac cocktail. Now, New Orleans was where they invented the Sazerac, so I walk into one of the most famous bars and watch a guy create a Sazerac with absolutely no attention to detail whatsoever. He literally just poured everything together, squished it around, and handed it to me. I watched him do it 100 times. All the ingredients were the exact same that I would have used, but because there was no composition to it, it was nothing special. It's just like being a composer – the music has to be in sync; there has to be a harmony to it. I think food has a harmony of ingredients to it and if you put in too much of the G with the E and you carry that note too long, it’s not right.”

CONTINUED >

UNION OF TUCSON IS THE “GUTS” OF THE TUCSON BOOMING FOODIE COMMUNITY, BEN MAY WELL BE ITS BEATING RED HEART.

“What I’ve come to learn and appreciate is that in everything we do, we want the layers to match properly." Even for a simple cheeseburger. We always ask ourselves, 'should the tomato go here or here? Should the lettuce go here or here and why is that? Do we want the crunch?'

"On my team, we all just talk about what we're going to do and how we're going to do it. Butchering is the same exact thing. When I throw a side of meat, whether it's a pig or a sheep, or a beef, on my butcher block, I don't approach it by rote – cut here, cut here and you’re done. I look at it and I say, what if I did this and what if I did that? And yes, it's still going to be a brisket or a steak, but because we started looking at all of the little details, we’re discovering other steaks and pulling a tasty chuck roast. If you peel certain layers out, you might find a more tender piece and a different way to approach it. So that, to me, is what matters. It's looking at what you're going to do and what are the best steps to take to make the end result the best that it could possibly be.”

Finally, wanting to know everything about meat led Ben into animal husbandry. He has seven cows, five of them young so they won’t be ready for another two and a half years. “I'm just learning about feed and what makes animals happy and how to take care of them, just to know what it’s all about. I’m not a rancher, I’m a butcher. But, he added "I've raised probably 30 hogs, and seen some die randomly in the heat. I've seen sheep get eaten by wild coyotes. I've learned what it costs to raise an animal and how to raise them right.”

He's also still refining his curing techniques for salamis and prosciutto, Italian braciola, and simple, age-old Swiss curing methods using salt and spices and letting meat hang and cure. He wants to experiment with the many takes on American barbecue. “All that barbecue because, again, it's food and it's fun and people love it and it's going to bring people together.” CONTINUED >

"WHEN I THROW A SIDE OF MEAT, WHETHER IT'S A PIG OR A SHEEP, OR A BEEF, ON MY BUTCHER BLOCK, I DON'T APPROACH IT BY ROTE – CUT HERE, CUT HERE AND YOU’RE DONE. I LOOK AT IT AND I SAY, WHAT IF...?"

A DREAM TAKES FORM

Rather than working out of a speakeasy little butcher shop with a little three-door freezer like today, his new butcher shop will thrill his regulars. "You’ll open the door and say, ‘wow, look at this place. Everything is right there in front of you.’ We’ll have rails with sides of beef the way they had in the old days. We’ll have butcher counters right there. We’ll also have a 20-foot kitchen line with a bar so we can do prepared foods.”

There will be a “restaurant aspect” to the place, but it won’t be a restaurant per se. There will be a patio where people can eat and he’ll have wine and beer. They’ll do dinner on probably a Friday, Saturday, or Sunday night with a Prix Fixe menu for up to 20 people. And, up on the rooftop, there will be special events where diners can see a whole 360-degree view of Tucson laid out before them. “I can’t wait; it will be fantastic.”

But then, he reflects, “Every day is my birthday and every day is Father's Day. Every day is a celebration when you get to do what you want to do every day. It's kind of nice.” If you ever get a chance to take one of Ben’s whole beef butchery classes for the masses, we recommend you sign up.

In January, Ben had around 40 people, all anxious to learn where their food comes from. “We’ll do it a lot more, maybe once a month, and cooking classes too. When we move, Forbes Meat Company won’t be a butcher shop or a restaurant. It’s our home. I want it to be a place where people can come and just hang out like, ‘Hey, we're just going to go over to Ben's.’ We will have people that are our customers that will be cooking on our line, preparing a meal that their family has made. It won’t be just us doing a world tour. It will be people that have become my friends coming in and sharing the kitchen and I'm excited about that. So that's what's important to me. It’s not a business. It's our home.... That's what I want in that space.”

Follow Ben Forbes Meat on Facebook for the real skinny on what’s cooking. And check out Josh Belheumer’s take on Tucson’s gastronomy scene in the story following.

Ahi tuna awaits...

First, you break it down. Sharing the skills with local chefs eager to explore.

Iron

BY JOSH BELHEUMER

TAKING OUR GASTRO-CULTURE TO THE WORLD

BRINK'S NEW PROMOTIONAL VIDEOS WILL BRING THE WORLD TO OUR KITCHENS

Many of the images in the Ben Forbes story are stills from a video being produced by BRINK for the Tucson City of Gastronomy in partnership with Pima County to elevate our localized, heritage-driven food and bring it to the world, BRINK.com produced an episode last year with a focus on our heritage grains. You can see it at https://bit.ly/HeritageGrainsVideo.

This video won Gold at both the local and district American Advertising Awards and will be competing nationally in June.

We are rolling out three new episodes this summer, each with a completely different stylistic tone.

Our second video focuses on Cowboy Cuisine and the culture of Sonoran beef. This is the one Ben Forbes is heavily featured in, along with El Charro, Tanque Verde Ranch and a wider cast of characters. Video three focuses on Tucson’s unique and delicious Mexican food scene.Video four documents the GUT dinner Ben

recounts, where some 25 of Tucson’s best culinary minds came together to get creative and develop a fine, multi-course meal using mostly local ingredients.

BRINK is a brand strategy and creative agency that helps conscious organizations inspire action through storytelling. We are headquartered in Tucson but work with clients around the world.

I personally directed these videos as a passion project because of the pride I take in our culinary story. As you can imagine, in my role as the lead of the business, I don’t get many opportunities to get into the trenches with our work.

“If I’m being honest, I knew I’d get fed really well — and I was! Ben even cooked our crew up some Japanese Wagyu beef when we were at his butcher shop filming. It’s one of the best morsels of food I’ve ever eaten.”

Josh Belheumer of Brink.

Chefs join Ben to create a fantastic meal with locally sourced ingredients.

Luxury Team Lindsay Wilson, Erin Frame, and Nicholle Bale

Red Meat, Wine Are Wonderful

BUT KNOWLEDGE ABOUT CANCERS CAN ENSURE YOU

PHOTOGRAPHY BY KATE GARDINER

Last month the University of Arizona College of Medicine held a mini medical-school forum, free to the community. The focus was the latest research into colorectal cancer, its history, symptoms, and advances in treatment.

Why so much focus on this particular cancer? According to an American Cancer Society report, 151,030 people were diagnosed with the disease in 2021, the #4 most common type of cancer. During the same period, 53,201 people died from the disease making it the #2 killer among cancers.

For all the dads out there (and moms, too), this is a topic worth deeper understanding. If interested in learning more about this disease simply take a photo of this red QR code and click on the link that pops up.

Other mini medical-school sessions are being planned. So don’t miss the next one. Sign up here: https://uarizona.co1.qualtrics.com/jfe/form/ SV_bNrBVV5l4zgIwcu. Earlier this year, these sessions covered Dementia 101 and a talk about Diabetes prevention and treatment.

ABOUT MINI MEDICAL SCHOOL

Mini Medical School is a forum in which community members can receive accurate and valuable health information from expert physicians and scientists from the College of Medicine –Tucson. Each half-day event is centered around a specific disease with an opportunity for audience engagement. Tucson and surrounding community members are encouraged to attend. This College of Medicine – Tucson event series is co-hosted by Kristen Rundell, MD, chair of the Department of Family and Community Medicine, and Jordan F. Karp, MD, Chair of the Department of Psychiatry.

MAKE GREAT CHOICES FOR A LONG, HEALTHY LIFE

Dr. Kristen Rundell kicks off the mini medical-school at the University of Arizona.

The audience was active and hungry for more information.

A large crowd valued the information.

Cancer experts from the university provided solid insights and a look to the future.

Welcome Our Newest Physician

Arun Nagabandi, MD, FACC

Board-Certified Interventional Cardiologist

Dr. Arun Nagabandi is a board-certified interventional cardiologist specializing in interventional cardiology and structural heart disease. Well recognized for his leadership qualities and communication skills early on in his career, Dr. Nagabandi served as chief internal medicine resident during his training at Creighton University Medical Center in Omaha, NE and chief cardiology fellow while at Augusta University. He then worked at Pikeville Medical Center of eastern Kentucky, where he started an advanced structural heart disease treatment program and served as medical director of MitraClip and transcatheter aortic valve replacement (TAVR) programs.

Dr. Nagabandi believes in treating every patient equally as one of his family members and in lifestyle education for cardiovascular disease prevention.

Special Interests and Procedures:

■ Interventional cardiology

■ Structural cardiology

■ Mechanical circulatory support

■ Valvular heart disease

■ Complex coronary artery disease

■ Echocardiography

■ Preventive cardiology

■ Peripheral arterial diseases and peripheral interventions

■ Nuclear cardiology

■ Thrombosis – arterial and venous thrombosis

■ Deep vein thrombosis (DVT)

■ Pulmonary embolism (PE)

ARTICLE BY ANNA MAYNARD | PHOTOGRAPHY PROVIDED BY LOOP JEAN COMPANY

MENSWEAR WITH LOOP JEAN COMPANY

TED AND TAMARA GREVE BRING DENIM'S BEST MENSWEAR TRENDS TO TUCSON

One year ago this month, my journey at Catalina Foothills Lifestyle Magazine began. I wrote an article about summer fashion trends from local businesses, and haven’t looked back since. It only made sense to celebrate the occasion by revamping that first article with a twist.

Last year, we talked about womenswear. This year, we’re giving you the scoop on menswear with Ted Greve, owner and menswear buyer for Loop Jean Company.

Greve, alongside his wife Tamara, have been in business (and in love!) for 35 years, opening stores in several states before settling in Tucson 15 years ago.

Focused primarily on high-quality denim, Greve says that the trend cycle in Arizona is unlike any other he’s seen. “We have never experienced a market as seasonal as Arizona,” he said.

No matter the season, Greve says that consumers are always on the hunt for comfort. He’s seeing more stretchy denim materials that are designed for 100% recovery – ensuring your jeans will hold their shape no matter how well-loved they are. Comfort doesn’t just include the fabric, but the fit as well.

Greve says that relaxed-fit jeans with wider legs are really trendy for Tucson because of their added comfort and freedom of movement. Wide-leg jeans might be popular, but bootcut styles have yet to make a resurgence. Greve joked that in the past he couldn’t sell a pair of bootcut jeans without filling the pockets with $20 bills!

Unfortunately (or fortunately, we won’t judge), skinny jeans aren’t going anywhere anytime soon. Their

Trends in jeans for men are in the right direction.

Loop Jean Company in Casas Adobes

trendiness has faded away over time as comfort becomes the customer’s priority, but slim fit jeans with a little more breathing room are on the rise.

Perhaps the most unexpected trend in men’s jeans is the broader introduction of colored denim. Earth tones, gray, and washed-down black jeans produced by Italian brand Teleria Zed is the store’s go-to for this style.

Loop Jean Company isn’t just a denim powerhouse. The store, located in Casas Adobes Plaza, is stocked with tops, shoes, and accessories from high-quality brands. Alongside comfort, Greve says that shoppers are looking for more casual pieces that can transition from day to night.

One of his personal favorite brands is Calder Carmel, which he says makes one of the best shirts he’s worn. What sets this brand apart is that each and every design is a limited edition, with a unique tag to see how many of each design were produced.

Speaking of shirt brands, Robert Graham is paving the way in innovating the basic button-up. Greve says that untucking shirts has

become more and more trendy, and the brand responded in kind. This design change might seem small, but shirts from this brand are designed to have a shorter torso length, making the cut of the shirt more flattering when left untucked.

One thing that will never go out of style in Tucson is golf attire. If you’re looking to build your golf wardrobe, stay cool with shirts from Mizzen and Main. The brand uses moisture-wicking fabric that never needs to be ironed and comes in a variety of different fits for maximum comfort. In case you didn’t hear us the first time: you never need to iron these shirts!

Whether it’s the snowbirds or the summer heat, Loop Jean Company has everyone covered. Greve’s years of industry knowledge, combined with close relationships with its vendors, makes the store an exclusive carrier of products you won’t find anywhere else in Tucson. Better yet, the store offers no-cost denim alterations to ensure that every jean fits like your favorite pair.

Tucson might not be known as a city obsessed with fashion, but Loop Jean Company is paving the way to change that.

Tucson might not be known as a city obsessed with fashion, but Loop Jean Company is paving the way to change that.

IF YOU ARE READING THIS... SO IS YOUR BEST CLIENT.

2 OUT OF 3 of our readers regularly purchase from our ads.

MAKE AN IMPACT FOR DAD

What do you buy for the man who has everything? Perhaps an experience oriented around what dads value most – time together – is just what he needs. Fathers and father figures are invaluable in our lives. They help shape and mold us. They’re there for us and support us. If you haven’t already planned something special, take a look at our list of ideas and circle your favorites. If you have kids, let them join in the fun too!

Whether you decide to spend a day at home or enjoy a day on the town, these innovative celebration ideas will include fun for the whole family and make Dad feel loved. Whatever activity or surprise you land on to show your dad, husband, brother or father figure your appreciation for all they do, the most important thing is that you all get to spend some quality time together.

Memorable Ways to Celebrate The Father Figure in Your Life

LEARN ABOUT HIS FAMILY TREE

Family heritage websites can offer insight into dad’s past and be an interesting way to study the history of your family. Present Dad with a report on his ancestors or dig in together!

PLAN A STAYCATION

You don’t need to go very far to have a great time with Dad! Explore a new neck of your own woods with a family staycation. You can go out on the town, stay at a fancy hotel and maybe even enjoy some room service!

GO BIRD WATCHING

Lay out a blanket in your backyard and grab your binoculars for a peaceful, naturefilled day. Make a list of how many different kinds of birds you see and guess if you can identify them.

GO BOWLING

Bowling is a timeless classic Dad is sure to enjoy. Bonus if the bowling alley has an arcade, chicken wings and Dad’s favorite beverage of choice.

PLAY FRISBEE GOLF AS A FAMILY

Find a local frisbee golf course and grab a slot for the family to play. This activity is fun for both young and old and helps you take advantage of being in the beautiful outdoors together.

events

A curated selection of the most intriguing upcoming events in our area.

Arizona Theatre Company: The Legend of Georgia McBride

TEMPLE OF MUSIC AND ART | 7:30 PM

Times vary. Runs through June 23rd. This big-hearted, fierce, music-filled comedy has been hailed as “stitchin-your-side funny” by the New York Times. Casey, an Elvis impersonator in a flashy sequin jumpsuit, suddenly loses his gig, his rent is overdue, and his wife announces a baby on the way. So, when Elvis leaves the building a drag show moves in.

Art after Dark

CHILDRENS' MUSEUM TUCSON (DOWNTOWN) | 5:30 PM

The massive children's museum hosts its monthly Art After Dark the second Saturday of the month and hosts a local arts group with free admission. The June 10th event features La Estrella Mariachis. CMT’s exhibits are fully accessible and provide the backdrop for creative exploration with live music!

Kathy Vallee, CLHMS, CRS.

EVENTS CONTINUED

JUNE 10TH

Mary Chapin Carpenter

FOX TUCSON THEATRE | 7:30 PM

The legendary Mary Chapin Carpenter has won five Grammy Awards (with 16 nominations), two Country Music Awards, two Academy of Country Music awards, and is one of only fifteen female members of the Nashville Songwriters Hall of Fame.

JUNE 15TH

Robert Plant and Alison Krauss Live!

U OF A CENTENNIAL HALL

7:00 PM

Two musical legends -- Robert Plant and Alison Krauss -- reunite to celebrate their latest release, Raise the Roof, nominated for Best Americana Album, Best American Roots Song, and Best Country Duo/Group Performance!

JUNE 17TH

George Lopez Live

AVA AMPHITHEATRE AT CASINO DEL SOL | 8:00 PM

George Lopez’s multi-faceted career encompasses television, film, standup comedy, and late-night television. Last year Lopez was on tour nationwide for his stand-up comedy The Wall World. The laughs keep coming!

JUNE 20TH

Graham Nash in Concert!

FOX TUCSON THEATRE | 7:30 PM

Legendary artist Graham Nash, as a founding member of both the Hollies and Crosby, Stills and Nash, is a two-time Rock & Roll Hall of Fame and Songwriting Hall of Fame inductee.  He’ll be on stage performing hits like “Marrakesh Express” and “Lady of the Island”...this is a show you wouldn’t want to miss!

A Senior Living Option as Unique as You.

La Posada, southern Arizona’s award-winning Life Plan Community, is bringing its commitment to excellence to Oro Valley. Finely appointed, maintenance-free apartment homes. Stunning mountain views. An oasis of first-class amenities to enjoy with friends, old and new. All at an incomparable, wellness-centered community in the heart of nature.

Connect with our retirement counselors at an upcoming informative lunch to hear about the latest construction updates, delicious restaurant-style dining experiences and the long-term security of our Life Lease and more.

Wednesday, June 7 Thursday, July 6

Friday, August 4

Tuesday, September 12

Please join us for an upcoming luncheon and informative presentation on a date and location that is convenient for you: RSVP today by calling 520-531-3480. Seating is limited. Lunch will be served.