June 2021

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INSIDE THE JUNE 2021 ISSUE: Reimagining Health Care with Wellness Hub p. 3 Assessing Broadband Needs p. 4 ERAU Alum Creates Satellite Startup p. 6

Former Wilderness Ranger Transforming Lives Through Art p. 8 Rodeo Cowboys Saddling Up p. 10 Community Profile: Preferred Auto Body Buffing Out Mishaps p. 12

APS Adding More Carbon-Free Resources Charging stations and solar parking structures installed in Quad Cities By Yessica Del Rincon, QCBN

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ince announcing its clean energy commitment in January 2020, Arizona Public Service Co. (APS) has made steady progress in adding more carbon-free resources to meet the energy needs of one of the

fastest growing service territories in the country. Last year, APS secured more than 400 megawatts of clean energy capacity, including 200 megawatts of wind power and 75 megawatts of demand response capability from APS Peak Solutions and APS Cool Rewards –

two voluntary energy conservation programs that provide business and residential customers ways to manage energy use on hot summer days and help maintain grid reliability. “APS’s bold clean energy goal is an opportunity to work in close collaboration with our stakeholders,” said APS Northwest Community Affairs Manager Darla DeVille of Prescott. “While our resource experts and

energy planners focus on integrating renewable resources into our overall clean energy plan, we’re also enhancing our customer experience and finding ways to bring energy efficiency programs with cutting-edge technology to Arizona’s rural communities.” Along with expanding clean power capabilities, APS plans to add an additional solar generating resource Continued on page 42

Restaurants Feeling Relief Area establishments credit SBA funds and loyal customers for easing the economic impact of the pandemic By Stan Bindell, QCBN

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The team at Goods from the Garden joins others in the hospitality industry in welcoming customers back to a pre-COVID near-normal. Photo by Stan Bindell June 2021 | Issue 6 Volume 9

u Extensive renovations completed in October, 2020. u With the holiday season upon us, we are here to take care of your friends and family traveling to Prescott in a safe and responsible manner.

usiness is improving at restaurants in Prescott, Flagstaff and Sedona as we emerge from the pandemic, which has hit restaurants especially hard. In early May, Arizona Congressman Tom O’Halleran announced that the Small Business Administration’s $28.6 billion Restaurant Revitalization Fund had begun accepting applications. Many restaurants in Central and Northern Arizona have either already received or applied for these funds. Priority for the first 21

u Strict Marriott International sanitization protocol is in place due to Covid-19 with masks required and social distancing procedures fully implemented. Safety modifications are in place for breakfast, fitness center and indoor pool.

SpringHill Suites by Marriott in Historic Downtown Prescott 200 East Sheldon, Prescott Arizona | 928-776-0998 | www.marriott.com/PRCSH

days was given to restaurants owned by women, veterans or groups that are socially or economically disadvantaged. Rep. O’Halleran issued a statement acknowledging that independent restaurants are important to their communities, but many are at risk of closing their doors because of the pandemic. Restaurant owners can find information and apply to the Restaurant Revitalization program at sba.gov/funding-programs/loans/covid-19relief-options/restaurant-revitalization-fund. Lisa Dahl, CEO and chef at Dahl Restaurant Group, said it has been a chal-

lenging time for her five Sedona restaurants. “Because our core group is strong, we put our heads together to strategize each and every move. The large picture is complex and involves everything from forecasting, supply chain issues and seeking a qualified workforce,” she said. The Dahl Restaurant Group operates Dahl and Deluca Ristorante Italiano, Mariposa Latin Inspired Grill, Pisa Lisa, Butterfly Burger and Cucina Rustica Tuscan Grill. Dahl said she’s never experienced anything like this, where one day they would be open and the next day they would be closed. “After 25 years in the restaurant business, I have to say it is very different. The Continued on page 43


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