HEALTH + WELLNESS FOR A TUCSON MOM, FIT IS THE STYLE
FOOD + BEVERAGE CLAMORING FOR A BOSTONSTYLE CLAM BAKE
STYLE + BEAUTY HAIR-STYLE HACKS FOR THE FALL
PONDEROSA CACTUS
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Emerging
Wow! What a summer. Now that the extreme temperatures are abating, we begin to emerge from our cool dens, looking to reunite with our community, friends, and neighbors.
The days ahead also bring forward that sublime desert climate shift, where cool breezes temper the intense, baking sun. You almost feel the shift in seasons, foretelling the arrival of cooler days and the departure of a fierce sun.
For many, the kinder days and nights bring us back to golf, hike, ride, and climb. We eagerly seek out open spaces and wide vistas.
Maybe a trek to Bisbee for the annual blues concerts on Sept. 7th starting at noon. Or the Benson Lantern Festival Sept. 14. Or the Texas Canyon Mountain Bike Fun Ride Sept. 28. Or the Children’s Advocacy Center’s annual goilf tournament at Arizona National Golf Club Sept. 29th.
Or maybe you grab some tasty eats and drinks from, say, Flora's Run on Sixth Street for a spontaneous picnic at Himmel Park. Or Mount Lemmon. It's time to get out!
JEFF HERR, PUBLISHER @CATALINAFOOTHILLSLIFESTYLE
September 2024
PUBLISHER
Jeff Herr | jeff.herr@citylifestyle.com
EDITOR
Megan Ewing | Megan.ewing@citylifestyle.com
ACCOUNT MANAGER
Jessica Bush | jessica.bush@citylifestyle.com
CONTRIBUTING WRITERS
Megan Ewing, Jeff Herr, Kelsey Huber, Abby Sulaski, Sybil Velarde
CONTRIBUTING PHOTOGRAPHERS
Kelsey Huber, Nicci Radhe, Paul Versluis
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Rachel Otto
LAYOUT DESIGNER Kelsey Ragain
Proverbs 3:5-6
business monthly
United Way of Tucson and Southern Arizona Elects New Leadership
The local United Way board elected current members Allison Duffy as Chair, Monica Vargas-Mahar as Vice Chair, Alicia White as Treasurer, and Ty Brown as Secretary.
New members elected to serve include Eliezer Asunsolo, VP and senior banking advisor of Northern Trust; Rose Lopez, president & CEO of Intermountain Centers for Human Development; and Joe Salkowski, senior director of communications and public affairs for Tucson Electric Power.
U of A Commercialization Office Shepherded Record Number of Inventions
The University of Arizona agency that drives commercialization stemming from university research and innovation -- Tech Launch Arizona -- saw a record number of inventions during its fiscal year ending June 30, 2024.
The organization reports that it received 307 new inventions, slightly better than last year. The group also helped launch nine startups and executed 75 licenses for university inventions. Also during the year, the TLA filed 367 patents and was issued 78 patents.
CONTINUED >
Hughes FCU One of Six Best Credit Unions in Arizona
Hughes Federal Credit Union was named one of Arizona’s six best credit unions.
Forbes announced the top performers, citing market analysis conducted by research firm Statista. The researchers spoke with more than 25,000 U.S. residents to learn which credit unions offer the best customer service, bank fees, financial advice, ease of use with online resources, and overall trust.
Avocados Four Ways
ARTICLE BY SYBIL VELARDE (WWW.ATSYBILSKITCHEN.COM/ORDER-ONLINE)
Avocado and peaches in a salad? Give it a try!
The fruit that's taking over everything! We can make guacamole with it, put it on a burger, or eat it with a spoon, but why stop there? Here, we share our favorite things to do with the fruit that doesn’t act like one!
Avocado Salad with Peaches
Serves 4
Make a Smoothie, Ceviche, or Soup ingredients:
• 1/2 red bell pepper, roasted
• 2 tablespoons red wine vinegar
• Seeds from 1/2 vanilla bean
• 1/2 teaspoon of sugar.
directions:
Mix all ingredients in a blender and, with the machine running, add 1/4 cup extra-virgin olive oil. Season with salt and pepper. Voila, your new favorite dressing!
Halve and pit two almost-ripe avocados, season with salt and pepper, and drizzle with olive oil. Place the cut side down on a medium-hot grill until nicely charred, for about 5 minutes.
Peel and thickly slice. Toss with eight cups of arugula, and two diced peeled peaches. Drizzle dressing over. Add feta cheese or ham strips as desired.
Avocado and Crab Soup
Serves 4
directions:
Make the crab salad: mix 1/2 cup lump crabmeat, one diced celery stalk, 1/2 tablespoon chopped chervil, and one teaspoon finely grated lemon zest in a small bowl. Cover and chill.
Now, halve and pit two avocados. Scoop the flesh into the blender. Add one cup of vegetable stock, two tablespoons of creme fraîche, one tablespoon of fresh lime juice, 3/4 teaspoon of kosher salt, and 1 1/4 cups of water.
Puree until smooth. Season with salt and pepper and chill. Divide the soup among four bowls. Spoon crab salad into the center of each bowl. You can even serve it in a half mango!
CONTINUED >
Avocado and crab soup. Perfect for summer.
Avocado Smoothie
Serves 2
directions:
Scoop the flesh from one ripe avocado into a blender. Add 1 1/4 cups whole milk, 1 1/2 tablespoons of fresh lime juice, one tablespoon of sugar, and one tablespoon of chopped fresh basil. Puree until smooth. Divide into two chilled glasses and garnish with thinly sliced basil.
Avocado smoothies, anyone?
Ceviche Verde
Serves 4
directions:
Chop one pound of Pacific halibut (or any fish you like, preferably a firm white filet) into 1/2” cubes and place in a bowl. Add 1 teaspoon of kosher salt; toss to coat. Add three tablespoons of fresh lime juice and toss to coat. Marinate until the edges of the fish start looking opaque, tossing occasionally for about 30 minutes.
Dice two peeled and pitted avocados and add to the bowl with the marinating fish along with 3/4 of a cup of sliced green olives, 1/2 of a cup of diced tomatillos, 1/4 of a finely chopped yellow onion, 1/4 cup finely chopped fresh cilantro, and a stemmed, seeded and minced jalapeño. Add two tablespoons of extra-virgin olive oil. Season to taste with salt and pepper. Serve over tostadas or with tortilla chips for dipping.
Avocado and fish ceviche
WE SIMPLIFY THE SCARY,
COMPLEX TAX CODE SO YOU CAN DO WHAT YOU DO BEST!
At Piper Accounting Solutions, we understand that taxes can be daunting. That’s why we strive to cre ate a welcoming environment where clients feel comfortable discussing their tax concerns. Felisha is a knowledgeable professional and is not only an expert in tax law and regulations but also adept at explaining complex concepts in a clear and understandable manner. Whether you’re a first-time filer or a seasoned business owner, we are here to guide you through the process with patience and compassion. We believe in building long-lasting relationships with our clients, based on trust and reliability. When you choose our firm, you can expect personalized attention and tailored solutions to meet your specific needs. From tax planning to filing returns, we work diligently to ensure accuracy and compliance, saving you time and minimizing your tax burden. Our commitment to excellence extends beyond tax season; we are here yearround to answer your questions and provide ongoing support. Experience the difference with our friendly and approachable tax firm, where your financial well-being is our top priority.
BOSTON-STYLE
SEAFOOD BAKE
The ultimate one-pot clambake is just so much fun! And you don’t need a beach — or an afternoon tending to the fire pit — to make this quintessential summer feast!
Part of the great meal is unleashing the flavor of our homemade spice mix, a new spin on the clambake classic Old Bay. Below is the recipe for that and a yummy summer dessert.
CLAMoring For a New England Style Clam Bake
ARTICLE BY SYBIL VELARDE
A one-pot clambake with all the things
THE ULTIMATE ONE-POT CLAM BAKE
Serves 8
ingredients:
• 1 750-ml bottle of dry white wine
• 2 1/2 pounds of small new potatoes (about 1” in diameter)
• 8 live lobsters, about 1 1/4 lb each
• 8 large eggs
• 8 ears of corn, husked, halved
• 4 celery stalks, cut diagonally into 1/2” pieces
• 1 1/2 pounds spicy smoked sausage (such us Linguiça, Kielbasa, or Andouille), cut into 2” pieces
• 2 lemons, quartered, sliced
• 1 orange, quartered, sliced
• 1 head of garlic, cloves separated
• 1 large bunch thyme
• 4 pounds of little neck, Manila, or steamer clams, scrubbed
• 2 pounds of mussels, scrubbed and debearded~
• Chile- Thyme Spice mix (see recipe çΩ≈below)
• 1 cup (2 sticks) salted butter, melted.
directions:
You will need a 30-quart three-piece steaming pot.
(If you don’t have a large steaming pot, reduce the ingredients by half and cook in two large 8-10 quart pots.)
Place the steamer basket in a 30-quart pot. Add wine and 12 cups of water; cover and bring to a boil.
Add potatoes, cover, and cook 5 minutes.
Add lobsters and eggs; cover and cook for 10 minutes.
Gently nestle corn and the next six ingredients (and little necks, if using) in the pot. Cover and cook 5 minutes.
Add Manila clams or steamers (if using), cover, and cook for 10 minutes.
Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open).
Remove and peel one of the eggs. If it is hard-boiled, lobsters are ready.
Using a slotted spoon and tongs, transfer the clambake to a large platter or a table covered with newspaper.
Sprinkle with spice mix. Pour the broth from the pot into small bowls, leaving any sediment behind.
Serve the clambake with broth and melted butter. Serve with cold beer if you like.
And now the recipe for our spice mix.
CHILE-THYME SPICE MIX
Makes about 1/4 cup
ingredients:
• 2 dried chiles de arbol, stemmed
• 4 teaspoons coarse sea salt
• 4 teaspoons of finely grated lemon zest
• 4 teaspoons fresh thyme leaves
directions:
Pulse chiles in a grinder until coarsely ground. Transfer them to a small bowl and add the salt.
Scatter lemon zest on a 6” by 6” piece of parchment paper and microwave on high for one minute.
Add thyme to parchment paper and microwave until dry (about 1 1/2 more minutes, though times may vary).
Let cool and lightly crush zest and thyme; combine with crushed chiles and salt.
And how about a fantastic summer dessert?
MARSHMALLOW-CREME HOT FUDGE SUNDAES
Makes 2 cups
Stir in store-bought marshmallow cream to give this chocolate sauce its delightful fudge texture.
ingredients:
• 12 ounces semisweet chocolate, chopped
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon instant espresso or coffee
• 1 cup plus 2 tablespoons of heavy cream
• 6 tablespoons of marshmallow cream
• Vanilla Ice cream
directions:
Combine chocolate, cocoa powder, and espresso in a large bowl. Bring cream to just a simmer in a small saucepan over medium heat; pour over the chocolate mixture. Let sit for 30 seconds, then whisk until smooth and glossy. Fold marshmallow cream into chocolate. Let cool, cover, and chill. Rewarm before serving. Serve warm sauce over ice cream. Garnish with sprinkles, nuts, or cookies as desired.
Skip the Old Bay seasoning from the store. Make this instead!
GILA-UVA VIEW.
There is something about being in The Gila Wilderness that makes us feel at ease. Silver City has a pleasant climate, abundant sunshine, 339 species of birds, five life zones, and enough precipitation to transform the high desert hillsides into a gorgeous, lush landscape that’s cool from summer through fall.
FOOTPRINTS AT THE FOX
SEPTEMBER 28, 2023
FALL CONCERT
NOVEMBER 17-19, 2023
Featuring the Ballet Tucson premiere of George Balanchine's Divertimento No. 15
DECEMBER 21-23, 2023
WINTER CONCERT
FEBRUARY 9-11, 2024
Featuring the Giselle Act II and a world premiere by Chieko Imada in partnership with the Tucson Desert Song Festival
SPRING CONCERT
MARCH 22-24, 2024
Featuring the return of the classical masterpiece Paquita and the Ballet Tucson premiere of Kiyon Ross' Sum Stravinsky
Our exclusive promotion from September 7 to November 1, 2024, offers no monthly dues until December 1, 2024, with flexible initiation fee options. Contact membership@skylinecountryclub.com or call 520-299-1111 ext. 3
Membership Benefits Include
Golf on our newly renovated, 18-hole golf course and hone your skills on our driving range, chipping green and putting greens.
Tennis and Pickleball on our multiple surface courts: hard, clay and artificial turf.
Fitness in our fully-equipped fitness center and in our Olympic-size pool.
Dining while enjoying magnificent views and a delicious meal created by our award-winning chef.
Relaxation with a drink at our bar or on our newly furnished patio overlooking all of Tucson.
Clubs and Activities to fulfill your socializing needs.
Photo Credit: Ed Flores
STYLE OF THE Strong and Fit
RISING STAR RETURNS AFTER TWINS, AND WINS
ARTICLE BY JEFF HERR
Natali and her team enjoyed a productive trip to Hawaii
Last month, Natali Medlen returned to competitive bodybuilding, a significant effort after more than a decade during which she married, had three beautiful babies, and started her own personal training gym here in Tucson. She shares her journey during which she competed at an event in Hawaii where she placed 3rd!
WHEN DID YOU START IN BODYBUILDING? WHAT GOT YOU INTO IT?
I met my future coach at a retail shop I worked at. She was older than me and had an amazing physique. At the time, I thought, “What is my excuse not to look like that?” I was 27 at the time. So it was on my bucket list to compete. 2011 was my first bikini competition, with the National Physique Committee. I placed 3rd.
GIVEN THAT YOU HAD A SHORTER PREP TIME THAN USUAL, HOW DID YOU ADJUST YOUR TRAINING AND NUTRITION TO ENSURE YOU WERE COMPETITION-READY?
I had just finished a six-week fitness challenge during which I went vegan for the first time. I decided to keep on the vegan diet to see how I felt during a competition. This prep I had to work around many existing injuries. My sciatica has been a big problem, not to mention my hips and sacrum were uneven. I had to get adjusted at the chiropractor two to three times per week on top of having massages. If I didn’t do this, I would have made my injuries and body worse, which is never worth it in the end. I’m all about health maintenance and working around the issues.
WHAT WAS YOUR PRIMARY FOCUS DURING THIS PREP: WEIGHT TRAINING, CARDIO, OR DIET? HOW DID YOU BALANCE THESE ELEMENTS TO ACHIEVE YOUR BEST PHYSIQUE?
All three: strength training and cardio six times a week for 60 minutes. I did this mostly because my prep was so short. Diet is the number one key factor when it comes to these competitions; otherwise, you won’t get the results you want.
CONTINUED >
Helping someone transform their body and achieve something they once thought impossible is one of the best feelings.
WHAT WAS KEY TO YOUR SUCCESS AS YOU PREPARED FOR COMPETITION?
Making sure I had my meals with me for the day was key. I train clients in the morning and then get my workouts in between, along with cardio. I train clients in the evening, on top of regular chores and life. But life is never perfect, and so you have to work around what you’ve got. You must be willing to be flexible, so if I didn’t get my workouts done or cardio when I scheduled it, I had to fit it in later, even if that meant staying up later.
WERE THERE ANY SPECIFIC CHALLENGES YOU FACED DURING THIS PREP THAT YOU HADN’T ENCOUNTERED BEFORE, AND HOW DID YOU OVERCOME THEM? There were new challenges in this prep that I had not faced before. What you see on Instagram or Facebook can be deceiving, right? Because we show people what we want them to see. However, I have been under an enormous amount of stress. Regardless of what I’m dealing with or going through at any moment in my life, competing has always been my refuge. Putting myself through a mentally and physically challenging sport keeps me focused on a goal. In the end, I know I’ll get through whatever challenge life throws my way. But I know if I give it my all and don’t give up, then the hard, painful things going on in my life will pass as well. There’s always a rainbow after a storm, so there is no sense in dwelling on the negative. Just push through the storm and find the rainbow.
WHAT ROLE DID MENTAL PREPARATION AND MINDSET PLAY IN YOUR COMEBACK? DID YOU APPROACH THIS COMPETITION DIFFERENTLY MENTALLY THAN IN THE PAST? No, it’s always been the same mindset. If I go to work and push past the pain, I’ll come out of it.
Besides, there is no sense in sitting on your pity pot when times get rough. In my case, I love food. Food is go-to for stress. So instead of indulging and getting momentary satisfaction from food. I can literally work my butt off and then eat it right back and still look good.
DID YOU INCORPORATE ANY NEW TECHNIQUES OR STRATEGIES INTO YOUR ROUTINE FOR THIS PREP THAT YOU HADN’T USED BEFORE?
When it comes to training, it’s never the same for any person. Because I have so many injuries, I have to have a coach watch my form. I can’t see myself from behind, so I didn’t do many of the workouts I may have done in the past. Lots of leg workouts were done independently.
HOW DID YOUR SUPPORT SYSTEM, INCLUDING FAMILY AND POSSIBLY COACHES, CONTRIBUTE TO YOUR SUCCESSFUL RETURN TO COMPETITION?
Even though this is an individual sport, there is always a team supporting you. My coaches and teammates were there for reassurance, especially when I felt weak and didn’t want to do cardio. And I am fortunate to have my family for always supporting my love of the sport. Even clients cheered me on and encouraged me.
LOOKING AHEAD, DO YOU HAVE ANY GOALS OR PLANS FOR FUTURE COMPETITIONS, AND HOW WILL YOUR EXPERIENCE FROM THIS PREP SHAPE YOUR APPROACH GOING FORWARD?
I’m horrible! I’m gonna compete again this November! What can I say? I love it!
Natali is the owner and certified trainer at Built4This Tucson
Vertical Gardens Are Moving Indoors
The Stylish Home Design Trend That Will Have You Saying, “Oh, Grow Up!”
Humans have always had a penchant for propagation. Since King Nebuchadnezzar II built The Hanging Gardens of Babylon (one of the original Seven Wonders of the World) in the sixth century BC, artful gardening has fascinated folks. Today, there is a growing trend (pun intended) in home design that echoes that need to nurture, albeit on a much smaller scale. It goes by many names. Environmentalists refer to them as “green walls” or “ecowalls.” Gardeners may prefer “garden wall” or “edible wall.” Designers have dubbed them “statement walls.” But for our purposes here, we will refer to them as the architects do — as “vertical gardens.”
A vertical garden is essentially a wall, or part of a wall, that is covered with plants growing in soil or another type of medium. Though they began as outdoor architectural attractions, these wonderful wallscapes are popping up indoors, and their benefits go beyond a fancy facade.
The most obvious benefit of a vertical garden is the visual beauty it brings to the room. Its unexpected presence adds surprise and drama, while its living tenants, with their varied textures and individual personalities, add energy and a bit of charm as well.
Beyond the aesthetic advantages, living walls have health benefits. They improve the air quality by adding humidity, trapping dust particles, and absorbing many harmful gasses, replacing them with oxygen. They can help with cardiovascular issues like blood pressure as well as breathing problems associated with allergies and asthma. Because they lend a sense of calm and well being, they can even improve concentration, elevate mood, and reduce stress.
Because these living walls are becoming more popular, demand is driving the price down, making them more affordable for the average homeowner. Kits are available and most feature an integrated water delivery system which makes them low maintenance as well.
As for which types of plants to grow, succulents, mosses, grasses, and ferns are all good choices. Tropical vines work well also, as they can trail down or climb up. Pothos and philodendrons have great climbing capabilities, are fast growing, and low maintenance. The design possibilities are as endless as the plant combinations. So bring the outside in! Simply choose a location with bright, indirect light, and turn your wall into a living piece of artwork with a vertical garden.
ARTICLE BY KELSEY HUBER
Al Fr es co STYLE
Spending time outdoors and enjoying friends and family over good food and drinks is a great way to enjoy the season’s beautiful weather. From the fresh flower arrangements, produce, and herbs, this earthy spread is brimming with character and flavor. The earthy ceramic and clay vases give the perfect vessel to fill with organic cut herbs and handpicked wildflowers. We arranged a beautiful medley of Queen Anne’s lace, mint, sage, rosemary, lavender, lamb’s ear, nigella, buddleia, oregano, dill, feverfew, and geranium to name just a few of these beautiful blooms.
We love a good home-cooked menu mixed with a signature drink, so we paired our meal with a delicious craft cocktail. Buttermilk brined fried chicken was a must for this outdoor party. A delicious peach bread pudding with salted vanilla caramel cream rounded out our meal for the perfect sweet treat. We wanted to share a few of our favorite recipes for you to try at home. Enjoy!
FARM-TO-TABLE ENTERTAINING
PHOTOGRAPHY BY PAUL VERSLUIS
FARM-TO -TABLE
Buttermilk Brined Fried Chicken
INGREDIENTS:
Dried spice mix
• 2 tablespoons white pepper
• 1 teaspoon ground mustard
• 5 teaspoons paprika
• 2 teaspoons fresh black pepper
• 2 tablespoons garlic powder
• 2 teaspoons dried oregano
• 2 teaspoons cayenne
• 1 teaspoon celery salt
• 1/2 teaspoon dried thyme
• 4 teaspoons onion powder
• Palm kosher salt
Buttermilk Brine
• 4 cups buttermilk
• 1 bunch fresh sage
• 1/2 of spice mixture
Dredge
• 2 cups flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• Whole cut up chicken or 2 bone-in breasts, 2 thighs and 2 drumsticks
To cook
• 4 cups shortening
INSTRUCTIONS:
Marinate chicken in brine for up to 24 hours. Place chicken in large Ziploc bag and pour marinade over top. Add fresh sage and store in fridge. Preheat oven to 350 degrees. Prepare a baking rack with a sheet pan for raw chicken and one for cooked chicken. Add remaining spice mixture to flour mixture. Whisk together well. Heat shortening to 350 degrees. (Preference is cast iron Dutch oven) Pull chicken out of buttermilk mixture and let drip. Coat firmly in flour mixture and set on raw chicken rack. Complete each piece of chicken. Heat oil to 350 degrees. Place 2 or 3 pieces of chicken in oil and cook 3-5 minutes per side. Place on cooked chicken rack. Put cooked chicken in oven to complete cooking for 15 minutes. Let chicken rest for 5-10 minutes before serving!
Peach Bread Pudding
INGREDIENTS:
• 1 loaf brioche
• 5 fresh peaches
• 2 tablespoons sugar
• 2 tablespoons butter
• 2 cups milk
• 1 cup heavy cream
• 5 eggs
• 2 teaspoons cinnamon
• 2 tablespoons brown sugar
• 2 teaspoons vanilla
INSTRUCTIONS:
Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Dice peaches into medium dice. Place peaches, white sugar, and butter in saucepan. Cook until sugar is dissolved and peaches are soft. Mix all other ingredients together. Spray a 9x13-inch baking pan and add peach mixture with brioche pieces and then add milk mixture. Bake for 45 minutes. Let cool for 20 minutes before cutting.
El Ahumado
“Spanish for Smoky”
INGREDIENTS:
• 1 1/2 ounces Reposado tequila
• 1/2 ounce aperol
• 3/4 ounce lime juice
• 1/2 ounce agave nectar
• 1/4 ounces luxardo cherry syrup
• 1 spritz of Mezcal
INSTRUCTIONS:
Lightly sweet, pleasantly bitter. The Mezcal adds just a hint of smoke to make a beautifully balanced, interesting cocktail.
A SELECTION OF UPCOMING LOCAL EVENTS SEPTEMBER 2024
events
AUGUST 28TH
Fall Gem Shows
Various locations | 10:00 AM
Tucson Fall Gem Shows have become a time-honored tradition. Each year around Labor Day weekend, several shows operate in Tucson, and 2024 will be no exception! With five large shows running and multiple full-time, permanent show venues open for business, it's a great time to enjoy all the shows have to offer. Through September 1. More information: www.visittucson.org/tucson-gem-mineral-fossil-showcase
AUGUST 31ST
Santa Cruz Labor Day Rodeo
Sonoita Fairgrounds, 3142 S Highway 83 Sonoita, AZ | 10:00 AM
The Santa Cruz County Fair & Rodeo Association presents the Labor Day Rodeo weekend at Sonoita Fairgrounds. The "Best Little Rodeo in Arizona" will have over 700 entries, with cash & buckles awarded to the top contestants. Food vendors and merchandise available. Stay for the steak fry (5:00 PM to 7:00 PM) and dance Saturday and Sunday. Through September 2.
SEPTEMBER 1ST
A Play: Birds of North America
Invisible Theatre -- 1400 N. First Ave. | 2:00 PM
Relationships begin and end. Children grow up, and parents age. The climate and the world change in small and vast ways. Birds of North America takes a close look at the relationship of a father and daughter over the course of a decade as they struggle to understand the parts of one another that defy understanding. Showings through September 15th.
SEPTEMBER 6TH
Sonoran Restaurant Week
Restaurants all over town | 10:00 AM
Sonoran Restaurant Week is a 10-day celebration of Southern Arizona dining. At special pricing, enjoy incredible breakfast, brunch, lunch, and dinner menus from a variety of local participating restaurants. It's a real deal for all! Sonoran Restaurant Week highlights Tucson's City of Gastronomy designation. It runs through September 14. More information: www.sonoranrestaurantweek.com
SEPTEMBER 7TH
Blues in Bisbee
Warren Ballpark, 73-99 Arizona Street | 12:00 PM
The 6th Annual Blues in Bisbee festival will be an in-person experience this year, featuring local bands and headlining acts. It's not simply a blues concert, it is a day full of the best blues. We are bringing you the flavor of Bisbee! Until 8 PM.
SEPTEMBER 13TH
Louis Carlos Bernal: Retrospectiva opening program and reception
Center for Creative Photography -- 1030 North Olive Road | 6:00 PM
The opening celebration of Louis Carlos Bernal: Retrospective begins with a lecture by curator Elizabeth Ferrer at 6:00 p.m. Seating is limited. Advanced registration is required. Ferrer's talk will also be live-streamed. After the talk at 7:00 p.m., Ferrer and Becky Senf, CCP's chief curator, will be available to sign copies of the companion publication, Louis Carlos Bernal: Monografía,
Want to be featured?
SEPTEMBER 14TH
7th Annual Lantern Festival
San Pedro Golf Course, 926 N Madison Ave in Benson | 3:00 PM
People from all walks of life join together to light the sky with hopes, dreams, and milestones or to celebrate the lives of loved ones at the 7th annual Lantern Festival, presented by the City of Benson, AZ. There will be music, dancing, merchandise, arts and crafts, food and beverage vendors, and a great (free) Kids' Zone. Until 8 PM.
SEPTEMBER 21ST
Josh Turner — Live!
Desert Diamond Casino -- 1100 W. Pima Mine Rd. in Sahuarita | 8:00 PM
With timeless songs like “Long Black Train” and “Why Don’t We Just Dance,” Josh Turner’s global reach has surpassed 5.8 billion global streams, 6.5 million album sales and almost 12 million track sales world-wide. Turner’s five No. 1 singles include “Your Man,” of which the official music video surpassed 223 million views.
SEPTEMBER 21ST
Rhythm & Roots Concert: Ana Popovic
Hotel Congress -- 311 E. Congress St. | 7:30 PM
Ana Popovic has been nominated for eight Blues Music Awards and was added as the only female guitar-player to the all-star Experience Hendrix lineup for five consecutive years from 2014 - 2018, a nationwide tour celebrating the music and legacy of Jimi Hendrix with Buddy Guy, Eric Johnson, Jonny Lang, Kenny Wayne Shepherd and many more.
SEPTEMBER 27TH
Tucson Symphony Orchestra: Mozart And Tchaikovsky
Linda Ronstadt Music Hall -- 260 S Church Avenue | 7:30 PM
The 2024–2025 season opens with Tchaikovsky’s powerful and tragically final musical utterance, most likely a declaration of forbidden love—the sixth symphony, “Pathétique.” Rising French star David Fray makes his TSO debut with Mozart’s Piano Concerto No. 21, and the TSO introduces the recent Chicago Symphony composer-in-residence, Anna Clyne. Also performing on September 29 at 2 PM.
SEPTEMBER 28TH
Texas Canyon Mountain Bike Fun Ride
Amerind Museum -- 2100 N. Amerind Rd. in Dragoon | 8:00 AM
Come out and ride the scenic 7.8-mile course in the beautiful Texas Canyon Nature Preserve. Enjoy time riding with your friends, family, or by yourself in this awe-inspiring region that is only open to bikes twice a year. Participation in the event enables the Amerind Museum to further its mission of fostering understanding of the Native Peoples of the Americas.
SEPTEMBER 29TH
Children's Advocacy Center's 11th Annual Golf Tournament
Arizona National Golf Club -- 9777 E Sabino Greens Dr. | 6:00 AM
The Children's Advocacy Center provides a safe, compassionate, healing environment for children who have been victims or witnesses of a crime. This annual event is an important fundraiser for the center and also a chance to share the group's mission with those who support children and their families in Tucson.
hacks HAIR
Braids to Keep You Chic All Year Long
Braids are a great way to add style and uniqueness to your hair style rotation and have been a staple in hair styles dating back to the 3500 B.C. This historical hairstyle is here to stay, so we wanted to share some go-to impressive looks.
ARTICLE
BY
ABBI SULASKI
PHOTOGRAPHY BY POPPY & CO. BY KELSEY HUFFER
simple bandana braid in a braids pony-tail
Place a bandana on the forehead and tie it in the back. Create as many braids as desired in the back of the head, teasing the ends to avoid using elastics.
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Part a mohawk section of hair down the center of the head. Create a French braid down the middle. For a thicker-looking braid, gently pull on the strands working your way up and down the braid. Pull it back into a ponytail for a simple and trendy look.
pull through braid with space buns
Part hair down the center. Create pullthrough braids on each side of the head. Tie elastic at the end of the braids to create a ponytail at the nape of the neck. For extra volume in the buns, tease the hair in the ponytail before twisting it into a bun. Secure with hair pins and... Voilà!
simpleupdo
Part the hair down the center or side part, if preferred. Create braid(s) on the side of the head and secure with elastic. Twist the hair with braids into a simple bun, securing it with hair pins. Add an accessory for a classy touch.
