The Long Road — One Foothills Man Pursues Better Health A Step at a Time
Making Big Moves
With high hopes tinged with a healthy dose of doubt, we, as humans, sometimes find ourselves at a quintessential turning point, a fork in the road, if you will. Do we keep the same movement and intent? One that can take us in the same old direction. Or in an entirely new way.
Big changes come slowly, if ever. So typically, success can be found in hundreds of small acts, little decisions, with hopes we find what we need to make an important change in life.
This humble and happy little magazine often chronicles dreams achieved. Or sometimes annihilated. In this issue we find an aging man seeking to undo decades of unfortunate decisions, many involving hefty meals.
The good news? Change is possible. It comes down to not some big declaration of healthy change, as you no doubt have discovered along your path. It’s about the dozens or hundreds of decisions, tasks, efforts, etc. each day along the way. And remember to discuss things like this with your physician.
So, as we head into the heart of summer heat, what changes will you make? Hot mits in the car to handle the molten steering wheel? Early morning runs to beat the heat? One less combination plate each week in South Tucson?
Whatever change you seek, here’s to good luck, a fair wind at your back, and careful discussions with your physicians.
JEFF
HERR, PUBLISHER
June 2026
PUBLISHER
Jeff Herr | jeff.herr@citylifestyle.com
EDITOR
Megan Ewing | megan.ewing@citylifestyle.com
SOCIAL MEDIA COORDINATOR
Jessica Bush | jessica.bush@citylifestyle.com
CONTRIBUTING WRITERS
Pauli Reep
Skyler French | skyler.french@citylifestyle.com
Sybil Velarde | sybilvelarde@gmail.com
Jen Birn
CONTRIBUTING PHOTOGRAPHERS
Brittany Dawn Short, Nicci Radhe of celestealphotography
Corporate Team
CEO Steven Schowengerdt
President Matthew Perry
COO David Stetler
CRO Jamie Pentz
CoS Janeane Thompson
AD DESIGNER Andrew Sapad
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QUALITY CONTROL SPECIALIST Brandy Thomas
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Same sun. Way cooler.
Silver City, New Mexico—mountain air, lower temps, and summer nights you’ll actually enjoy. Just a few hours from Tucson, this enchanting destination offers a world of stunning landscapes and endless adventure. Hike or bike through miles of scenic trails, explore the Gila National Forest, or discover a vibrant art scene in the historic downtown. Whatever your passion, Silver City provides the perfect backdrop for your next unforgettable journey. Closer than you think. Cooler than you expect.
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CHARCUTERIE 101
Tips for Crafting the Perfect Board
Have you ever wondered how to transform a simple snack into a festive centerpiece that instantly wows guests? With just a bit of intention and a thoughtful mix of flavors and textures, a charcuterie board can become the star of any gathering.
Whether you’re hosting a holiday celebration, a casual get-together, or an intimate wine night, a well-composed board invites guests to gather, graze, and linger. This approachable guide breaks the process down into seven easy steps, resulting in a beautifully balanced display layered with cured meats, cheeses, fresh accompaniments, and eye-catching details.
THE BUILDING BLOCKS
Think of your charcuterie board as a full sensory experience. A variety of flavors, colors, and textures ensures that every bite feels intentional and indulgent.
• Cured meats: Prosciutto, salami, and chorizo are flavorful staples. For a lighter option, substitute turkey or chicken slices.
• Cheeses: Include a mix of textures and intensities, such as creamy Brie, sharp cheddar, and tangy goat cheese. Soft cheeses can be swapped for aged Gouda or Manchego.
• Fresh fruit: Grapes, pomegranate seeds, and sliced apples or figs add sweetness and vibrant color.
• Nuts: Toasted almonds, walnuts, or pistachios bring crunch and earthy depth.
• Crackers and bread: Thin baguette slices, breadsticks, and artisanal crackers provide structure and balance.
• Fresh herbs: Rosemary and thyme sprigs add aroma and a natural, elevated finish.
• Olives and pickles: Kalamata olives and cornichons introduce a briny contrast.
• Honey and preserves: A drizzle of honey or dollops of fig jam round out the flavors.
SEVEN SIMPLE STEPS TO A STANDOUT BOARD
Step One: Select your base
Choose a large round wooden board or a festive serving platter. This will serve as your canvas.
Step Two: Lay the foundation
Create a base layer using fresh arugula, lettuce leaves, or crackers. This adds visual texture and helps frame the rest of the ingredients.
Step Three: Arrange the cheeses
Position cheeses evenly around the board, alternating soft and hard varieties. Pre-slice some pieces for easy grabbing, while leaving others whole for an artisanal feel.
A variety of flavors, colors, and textures ensures that every bite feels intentional and indulgent.
Step Four: Fold and place the meats
Fold, roll, or layer prosciutto, salami, and other cured meats into loose clusters between the cheeses. This creates height, movement, and pops of color.
Step Five: Add fruit and nuts
Fill in gaps with small bunches of grapes, fig slices, pomegranate seeds, and toasted nuts. Aim for balance and contrast to keep the board visually dynamic.
Step Six: Incorporate olives and garnishes
Nest olives and pickles directly into open spaces or place them in small bowls for a polished look.
Step Seven: Finish with flair
Drizzle honey or add small spoonfuls of preserves throughout the board. Tuck in extra crackers or breadsticks, then serve immediately—or cover lightly until guests arrive.
SERVING SUGGESTIONS
• Pair your board with sparkling wine, a light red, or a crisp white such as Sauvignon Blanc for complementary flavor profiles.
• Encourage mingling by setting out small plates, assembling individual mini boards, or skewering meat, cheese, and fruit for easy grab-and-go bites.
A thoughtfully assembled charcuterie board isn’t just food — it’s an invitation to slow down, savor, and enjoy the moment together.
Aim for balance and contrast to keep the board visually dynamic.
THE LONG GAME
ARTICLE BY JEFF HERR | PHOTOGRAPHY BY NICCI RADHE
An Aging Foothills
Man Struggles to Find His Inner... Body?
The first thing my trainer, Natali, said to me was, “You’re not here to lose weight. You’re here to build a body that can carry your life.” I didn’t fully understand what she meant. I was officially obese at 232 pounds. Now 65 years old, I had spent the better part of three decades making peace with my reflection in the mirror — or pretending to.
It was a Monday in February when I walked into the Built4This training gym. Not a New Year’s resolution exactly, more of a quiet reckoning. I got winded during brisk walks. And I could no longer play a meaningful role in my favorite sports. Something had to change, and I was finally ready to admit I couldn’t outthink my way to health.
Natali Medlen, owner of Built4This Personal Training based at Onyx Gym on Swan Road and Fort Lowell, put together a program from scratch that included weight lifting, cardio, and a proper meal plan. Three days a week, lifting. Two days of walking. She watched my form like a hawk and corrected me constantly — “spine neutral, brace your core, shoulders back, drive through your heels.”
The first year, I got stronger. Measurably, undeniably a little stronger. I could feel it in the way I moved through the world — less effort on stairs, less strain carrying groceries. My posture improved. My sleep deepened. I added muscle I could see in my shoulders and arms. Natali would show me my progress charts, numbers trending in the right direction on every metric.
Except for the scale. 232 pounds at the start. 231 at month three. 233 at month six. 230 at month twelve. The needle wobbled but refused to drop. I wasn’t discouraged — I was warned that this might happen — but I wasn’t naive either. I had a goal, but the scale stared back at me. Blankly. No movement.
Year two brought more of the same pattern. I got better at lifting. My resting heart rate dropped. We added an extra training day and bumped up my protein intake. But I still weighed, give or take, a few pounds more or less than when I walked through the door a year before.
My doctor offered a simple explanation: some bodies are very good at holding onto weight. Mine, apparently, was exceptional at it. Exercise was doing everything it was supposed to do — building muscle, improving cardiovascular health, reducing inflammation — but fat loss requires a caloric deficit that my particular physiology was masterful at resisting. My hunger hormones, she explained, were working against me. When I burned calories, my body responded by demanding more of them right back.
Meanwhile, one of the trainers, John Mattern, early on identified some tough spots, damage, in the rotator cuffs. It had been a source of blinding pain for years. His workout plan for that was a slow, steady rebuild of the smaller shoulder muscles.
By year three, I had accepted this reality without surrendering to it. I kept lifting. I kept showing up. I was the healthiest heavy person most people had ever met. Stronger, fit, metabolically sound — and still 232 pounds. Then Robin Glicksman, a friend and business associate, mentioned tirzepatide.
It was a conversation I’d been resistant to for a long time. Weight-loss medication felt like an admission of failure, which I now recognize as a deeply unfair way to think about medicine. We don’t shame people for taking blood pressure medication. We don’t call insulin a shortcut. But I had internalized a story that said the body you have is a reflection of your willpower, and accepting pharmaceutical help meant the story ended badly for me.
Robin, owner of BB Beauty med spa, said I was stuck in a mind game. I let go of that story. It wasn’t serving me.
Still a couple of reservations. Like the guy on YouTube saying that “everyone who takes these shots will be dead in five years.” Well, that’s not true.
CONTINUED >
Justin Hsieh stands by while the elder client looks up for divine inspiration
CONTINUED >
Kelly and Robin Glicksman, owner of BB Beauty Lounge, with a new device that can build muscle tone.
I started the injections with Robin in February of the fourth year. Weekly doses increased slowly. The most immediate effect was a strange quieting of the noise I hadn’t known was constant—the low hum of hunger that ran beneath every waking hour. It didn’t disappear. It just... lowered. I ate less because I wanted less. For the first time in my adult life, I left food on my plate without feeling deprived.
There were some rough patches early on. The medication slows your digestive system. Waaaay slow. This led to a couple of days of moderate to intense gut pain at the start, but today my body has adapted, and there are no side effects.
The scale began to move.
Not dramatically at first. Three pounds in a month, then five, then the numbers started accumulating like interest. Natali noticed before I did — the way my shoulders looked broader because there was less surrounding them. The way my shirts fit differently. We adjusted the program to protect the muscle we’d spent three years building, leaning into what my body finally had the space to do.
Over at the Onyx gym, I was dubbed “the incredible shrinking man.”
By December, a year after I started injecting myself, I stepped on the scale... I had reached my target weight of 180 pounds. Fifty-two pounds. Gone. So now, the dosage is being slowly reduced as we search for a stable, managed base weight.
At the start of my medication, Robin ran a full-body 3D Styku body scan of my fat and lean muscle. Then, a year later, we ran the scan again. At the start, my fat mass was 75.3 pounds (!!!), and it was now 65.4 pounds. My waist dropped from 42.6” to 39.3”.
But many muscle groups were also losing excess weight as the fat melted away. And with less fat in and around my muscles, the size of my arms and legs actually dropped, while looking a little more toned. My biceps went from 14.1” to 12.4”. My calves dropped from 17.8” to 14.7” and my chest dropped from 45.9” to 41.6”.
I think about Natili’s words a lot now. We’re not here to lose weight. We’re here to build a body that can carry your life. She was right, in a way she couldn’t have entirely predicted. The three years of training built the foundation — the muscle, the discipline, the understanding of my own body. The medication unlocked the door and reminded me that the foundation was always meant to carry me forward.
It wasn’t one thing. It was never going to be one thing. That’s the part they don’t put on the posters or talk about in the commercials.
Kelly checks the metrics and discusses next steps for the weekly injections.
Kelly operates the 360-degree body scan.
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Sorting Through the Options With Weight Loss Meds
POPULAR WEIGHT-LOSS MEDICATIONS: A BRIEF OVERVIEW
1. Tirzepatide (Zepbound / Mounjaro):
Tirzepatide targets both GLP-1 and GIP receptors, regulating blood sugar, boosting insulin, and slowing gastric emptying. It delivers the strongest results among this drug class — average weight loss of up to 22.5% of body weight, with 91% of
participants losing at least 5%. Beyond weight loss, it improves blood pressure and glycemic control and is FDA-approved for obstructive sleep apnea in obese adults. Common side effects include nausea, vomiting, and diarrhea, which are usually temporary; about 4–8% of patients discontinue due to GI issues.
2. Semaglutide (Wegovy / Ozempic / Rybelsus):
Semaglutide activates the GLP-1 receptor to stimulate insulin, suppress glucagon, and promote fullness. Injectable Wegovy achieves an average weight loss of up to 14.9%; the pill form reaches up to 16.6%. It also carries an FDA indication to reduce cardiovascular risk in overweight patients with known heart disease, and is approved for adolescents aged 12 and older. Side effects are similar to tirzepatide, with rare but serious risks including pancreatitis and gallbladder disorders.
3. Phentermine/Topiramate (Qsymia): This oral combination works through two pathways: phentermine suppresses appetite via norepinephrine release, while topiramate increases thermogenesis and reduces appetite. Average weight loss is around 9.1% — the highest among older oral agents. It modestly lowers blood pressure but carries notable risks: potential birth defects (requiring effective contraception), dry mouth, tingling, and cognitive side effects like brain fog.
Key Takeaways: Stopping these medications typically leads to weight regain due to metabolic adaptation — not personal failure. All should be used alongside diet and exercise changes, and the right choice depends on individual health history and tolerability. Consult a healthcare provider to determine the best option.
CENTER FOR HELP AND HEALTH “Spirit ed” F u nc t i o n al Me d ici ne
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July 11 | 1pm / 90 minutes
Acoustic Sound Wave Therapy and Cellular Response
Learn how GAINSWave®/OMNIWave® can be used for acute and chronic musculoskeletal pain and injuries, as well as sexual health optimization. Demonstrations will be presented.
July 18 | 1pm / 90 minutes
The Four Horsemen of Human Disease
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Chronic Inflammation –What Patients Need to Know
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In A
ARTICLE BY PAULI REEP
PICKLE-BRINED CHICKEN WINGS SOAR TO THE NEXT LEVEL WITH ALABAMA WHITE SAUCE.
Pickle
Pickle Juice Brined Wings
INGREDIENTS
• 2 pounds chicken wings (flats and drumettes)
• Pickle juice - enough to cover wings
• 1 – 2 teaspoons garlic salt
• ¼ teaspoon pepper
• 6 tablespoons butter
• A few dashes of hot sauce
• 2 tablespoons fresh dill, chopped
INSTRUCTIONS
I’ve spent years searching for the perfect wing flavor, never quite satisfied, until I heard a podcast suggestion: brining chicken wings in pickle juice. It sounded strange at first, but it yields incredibly tender and flavorful wings! Since then, I save pickle juice from every jar I buy just to recreate these beloved wings. If I run out of pickle juice, olive juice works too. I air fry mine, but if you don’t have an air fryer, cook them as you normally would. Don’t forget to toss them in a buttery dill sauce and try the Alabama white BBQ sauce for an extra layer of goodness!
1. Place chicken wings in a non-reactive container and pour pickle juice over chicken wings until completely covered.
2. Place it in the fridge and let it marinate, covered, for at least 8 hours.
3. Drain wings, discard pickle juice, and completely pat wings dry.
4. Put dried wings in a bowl and sprinkle with garlic salt and pepper. Mix well.
5. Place wings in an air fryer basket, being careful not to crowd. Cook at 400 degrees for 28 minutes, turning every 8 minutes until crispy. If you don’t have an air fryer, bake them in the oven for 35 - 40 minutes at 400 degrees, flipping halfway through.
6. Melt the butter and add a few splashes of hot sauce of your choice and mix in a bowl. Add wings and completely cover with butter mixture. Sprinkle with fresh dill and toss a few times, and serve with my white barbeque sauce.
Alabama White BBQ Sauce
INGREDIENTS
• 1 ½ cups mayonnaise (I prefer Duke’s)
• ¼ cup water
• ¼ cup white wine vinegar
• 1 tablespoon pepper, coarsely ground
• 1 tablespoon Creole mustard
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 2 teaspoons prepared horseradish
INSTRUCTIONS
Whisk all ingredients together until blended. Dip your pickle juice-brined wings in this sauce and taste the joy! Store in the refrigerator for 1 - 2 weeks.
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AN EXCERPT FROM EPISODE 6 OF SHARE THE LIFESTYLE, A CITY LIFESTYLE PODCAST
Photographer: Brittany Dawn Short
Creative Director: Jen Birn
Stylist: Stephanie Coultress O’Neill
Location: Hotel Saint Cecilia, Austin, TX
MIKE JOHNSON HAS BUILT HIS LIFE AROUND ONE QUIETLY RADICAL IDEA: THE STANDARD YOU SET PRIVATELY IS THE ONLY ONE THAT MATTERS.
After eight years in the Air Force, a celebrated run on national television, and a health crisis abroad that sent him deep into supply chains and ingredient certifications most founders never touch, the result is Oshun — a luxury ritual brand built on provenance you can trace and integrity you can verify. In an exclusive conversation for the Share the Lifestyle podcast, Mike shares what it actually takes to build something worth putting your name on. Read the highlights below, then scan the QR code for the full episode.
Q: YOU BECAME A FAN FAVORITE ON THE BACHELORETTE AND THEN LEFT THE SPOTLIGHT. YOU MOVED TO MEXICO, LEARNED SPANISH, THEN COSTA RICA, AND BUILT A COMPANY. WHAT DID THAT EXPERIENCE TEACH YOU ABOUT HUMAN BEHAVIOR?
A: “If you’re a good person going in, that shows. If you’re not, that shows too. I also learned that people form this parasocial relationship with you — they assume things about you. When all actuality, different circumstances bring out different parts of who you are. I was on TV trying to find love. The kindness people were showing after felt a bit fake, because they wanted to be a part of something that isn’t who I am individually, but a part of what they saw on TV. And so I had to get away from everybody and everything and the noise.”
THE QUIET STANDARD:
MIKE JOHNSON
“Too many people have prayed for me. So I’ve got to get up and do the walking.”
— Mike Johnson
Q: YOU JOINED THE AIR FORCE RIGHT OUT OF COMMUNITY COLLEGE. WHAT WERE YOU ACTUALLY RUNNING TOWARD?
A: “There was something in me that was saying: I’m not living up to my full potential. I was being a follower. My uncle said, ‘What’s going to make you become an adult the fastest?’ I said, obviously, the military. The Air Force broadened my thought process more than anything. We’re so caught up in our own perception — when you learn to understand different people’s perspectives, it adds to you in so many ways.”
Q: WITH OSHUN, YOU OWN YOUR MANUFACTURING, YOU EMPLOY A CHEMIST, EVERY PRODUCT HAS A BATCH NUMBER TRACEABLE TO ITS ORIGIN DATE. WHY DID YOU DECIDE TO GO THAT DEEP WITH THE BRAND?
A: “The EU bans 1,100 ingredients in personal care products. The U.S. bans nine. That’s my starting point. Oftentimes, it might be the same ingredient, but it comes from a place where it doesn’t have the highest purity. And 60% of what we put on our skin is absorbed. Every product Oshun makes carries a batch number that goes back to the exact day it was created — I can show you every single supplier, the date, the origin. I own more than one part of the supply chain because that’s the only way I can stand behind what’s in the bottle.”
This conversation is just the beginning. Mike goes deeper into why he’s buying land up north, the family in the Philippines who prayed over his factory floor, and what he’d tell every person ready to stop performing and start building. Scan the QR code for the full, exclusive City Lifestyle interview on the Share the Lifestyle podcast.
MIKE JOHNSON
events
A SELECTION OF UPCOMING LOCAL EVENTS
JUNE 1ST
DeGrazia's Paintings of the Seri Indians of the Sonoran Coast
Gallery in the Sun -- 6300 N. Swan Road | 10:00 AM
In the late 1960s, there were fewer than 500 members of the Comcaac (Seri) tribe when Tucson artist Ettore “Ted” DeGrazia began documenting scenes of their traditional daily life in coastal villages in western Sonora. His drawings, watercolors, and oil paintings from this period formed the visual foundation for the 1970 publication “The Seri Indians.” Runs through Sept. 2.
JUNE 3RD
Ringo Starr and His All Starr Band -- LIVE!
The Linda Ronstadt Music Hall -- 260 S. Church Ave. | 7:30 PM
Led by the legendary Beatles drummer, the All Starr Band delivers a high-energy set packed with timeless hits and iconic songs spanning decades. A joyful celebration of rock history you will not want to miss. Bags must be clear to enter.
JUNE 6TH
World Margarita Championship
The Westin La Paloma Resort & Spa -- 3800 East Sunrise Dr. | 6:00 PM
The World Margarita Championship is the city’s ultimate cocktail and culinary competition, where top chefs and mixologists bring their creativity to life in a high-energy evening filled with flavor, artistry, and community. Guests sip, savor, and vote for their favorites. General tickets are $80. VIP guests get an early start at 5 pm (VIP tickets are $100).
JUNE
6TH
Cool Summer Nights at Arizona-Sonora Desert Museum
Arizona-Sonora Desert Museum -- 2021 N. Kinney Rd. | 4:30 PM
Enjoy clear views of stunning sunsets, star-speckled skies, night-blooming plants, and animals reappearing from their daytime naps. Early themes:
June 6 - World Oceans
June 13 - Astronomy Night
June 20 - Desert Dwellers
June 27 - Western Night
July 4 - The Magic of Monsoons
See website for more.
Saturday evenings until 10:00 PM through Aug. 29th.
JUNE
16TH
Broadway in Tucson: Beauty and the Beast
U of A Centennial Hall -- 1020 E. University Blvd. | 7:30 PM
This enchanting and timeless tale has been brought to life like never before, with spectacular new sets and dazzling costumes. The show boasts the Oscar®-winning and Tony Award®-nominated score, including the classic songs “Be Our Guest” and “Beauty and the Beast.”
See the website for specific show times. Runs through June 21st.
Family Fun at Skyline Country Club
Just minutes from home, nestled behind the privacy and security of a gated entrance, Skyline offers championship golf, tennis, pickleball, a resort-style pool, state-of-the-art fitness facility, and exceptional dining—all set against breathtaking Catalina Mountain and Valley views.
Families are drawn to Skyline’s award-winning PGA Jr. Golf Program, where young players learn the game in a fun, supportive environment that builds confidence, sportsmanship, and lifelong skills—complemented by dynamic tennis programming that offers junior clinics, lessons, and competitive opportunities for players of all ages and abilities.
From active days on the course, tennis courts, and pickleball courts to relaxed poolside afternoons and memorable evenings with family and friends, Skyline brings generations together through experiences that feel both elevated and welcoming.
Come join the fun at Skyline! Schedule your private tour today at JoinSkylineCC.com or call (520) 299-1111.
JUNE 25TH
Matteo Bocelli - Falling In Love World Tour
Fox Tucson Theatre -- 17 W. Congress St. | 7:30 PM
When your father is the legendary tenor Andrea Bocelli – the voice that has wowed the world for over three decades – stepping into the spotlight is a birthright, a burden, and a generational breakthrough. With his second album, Falling in Love, Matteo steps confidently forward with the heart of a poet and the reach of a global pop star.
JULY 2ND
Wildlife Photography with the Arizona Raptor
Madaras Gallery -- 3035 N. Swan Rd. | 5:30 PM
Showcase
Learn photography technique from Susan Hershey, a local photographer known for her intimate, detail-rich images of birds and her deep connection to wildlife and birding in the Southwest. The Arizona Raptor Center will also be on-site for an Educational Presentation with three live owls, including the elf owl (the smallest owl in the world). The event is free.
JULY 3RD
FC Tucson vs. Stars FC
Kino Sports Complex -- 2500 E. Ajo Way | 7:00 PM
FC Tucson, Tucson's professional soccer club, plays against the Stars FC at Kino North Stadium.
There will be lots to do for the whole family, including a Kids Zone with soccer activities, food and drink specials, and free parking. Gates open at 6:30 PM, kickoff at 7:00 PM
FC Tucson competes in the USL League Two men's Premier Soccer League.
JULY 16TH
Happy Together Tour
Fox Tucson Theatre -- 17 W. Congress St. | 7:30 PM
The Happy Together Tour 2026 marks the 17th year of the successful nostalgia concert series, featuring hits from the 1960s and '70s. Running through the summer, it showcases over 60 Billboard hits performed by original artists, including The Association, The Troggs, Jason Scheff (Chicago), Gary Puckett, The Fortunes, Ron Dante, The Vogues, and The Cowsills.
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