Green Living, June 2015

June 2015

greenlivingaz.comGreen Living magazine is printed by a Forest Stewardship Council certifi ed printer.

CAN TESLA SAVE THE WORLD?

LOCAL FOOD FAVORITES

SPECIAL SECTION

DAVID ALAN BASCHE ON BEING A GREEN GUY

AZ DISTILLING CO. CRAFTS LOCAL SPIRITS

ALSO INSIDE:Local Dairy Goes Retro

The New Beeconomy

Living with Less Water

Soldier’s Best Friend Nonprofi t

Your conscious life

M A G A Z I N E

U.S. PATENT 7665459 – ADDITIONAL U.S. AND FOREIGN PATENTS PENDING

FOR MORE INFORMATION, CONTACT RANDY APPEL AT SOLAR ASSISTED PRODUCTS480-329-4839 / 320 S. El Dorado #1, Mesa AZ 85202

SOLARASSISTEDPRODUCTS.COM

REDUCEthe carbon footprint

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AND SAVE MONEY!

From one ton mini-splits to 500 ton chillers, SunTrac Solar Manufacturing has residential, commercial and industrial solutions to reduce your energy requirements for cooling and heating by up to 40%. Proven technology you can use today.

Climate change didn’t work out too well for the dinosaurs’ - become part of the solution and save lots of money in the process.

HERE ARE THREE SIMPLE STEPS:

Reduce your electric use – A/C systems use up to 60% or more in the average AZ home

1

Use sustainable energy as your resource for

savings - The Sun

2

Use a proven technology – SunTrac’s Hybrid

HVAC System

3

We didn’t invent solar A/C, we perfected it.

SUNTRACSOLAR.COM

June 2015




SPECIAL SECTION




The Beeconomy



Your conscious life

M A G A Z I N E

departments June 2015

15 The Sharing Economy

16 Newest Tesla Offerings

18 Local Danseizen Dairy Goes Retro

20 Arizona Distilling Co. Lives Local

24 Green in the News/Business Events

Work Green

ON THE COVER

On the cover: Since its debut in 2012, Tesla has remained a popular car brand and is continuing to make strides in the green automotive market. Photo courtesy of Tesla.

Live Green Green Guys: David Alan Basche 5 Tips & Tricks for Being Green on the Go 8 Water Conservation: An Introduction 9

Soldier’s Best Friend Local Nonprofi t 10DIY Men’s Products 11

Reimagine Phoenix Waste Reduction Program 12 Marci Zaroff: Part 2 13

Local Food Favorites22 SPECIAL ADVERTISING SECTION

30Play Green25 Cool Summer Nights at the Desert Museum

26 The New Beeconomy

28 Orme School Sustainability Initiatives

29 City of Cottonwood’s Sustainability Award

30 Eco-Friendly Staycation at Loews Ventana Canyon

32 May Launch Party

33 Recipes

35 Green Scenes

38 He’s Green, She’s Green

40 Cool & Outrageous Stuff

20

5

http://suntracsolar.com

greenlivingaz.com June2015|greenliving 1U.S. PATENT 7665459 – ADDITIONAL U.S. AND FOREIGN PATENTS PENDING

FOR MORE INFORMATION, CONTACT RANDY APPEL AT SOLAR ASSISTED PRODUCTS480-329-4839 / 320 S. El Dorado #1, Mesa AZ 85202

SOLARASSISTEDPRODUCTS.COM

REDUCEthe carbon footprint

of your air conditioning system

AND SAVE MONEY!

From one ton mini-splits to 500 ton chillers, SunTrac Solar Manufacturing has residential, commercial and industrial solutions to reduce your energy requirements for cooling and heating by up to 40%. Proven technology you can use today.

Climate change didn’t work out too well for the dinosaurs’ - become part of the solution and save lots of money in the process.

HERE ARE THREE SIMPLE STEPS:

Reduce your electric use – A/C systems use up to 60% or more in the average AZ home

1

Use sustainable energy as your resource for

savings - The Sun

2

Use a proven technology – SunTrac’s Hybrid

HVAC System

3

We didn’t invent solar A/C, we perfected it.

SUNTRACSOLAR.COM

June2015




SPECIAL SECTION




The New Beeconomy



Your conscious life

M A G A Z I N E

departments June2015

15 TheSharingEconomy

16 NewestTeslaOfferings

18 LocalDanseizenDairyGoesRetro

20ArizonaDistillingCo.LivesLocal

24 GreenintheNews/BusinessEvents

Work Green

ON THE COVER

Onthecover:TeslaModelSdebutedin2012andremainsapopularcarmodel.TeslaMotorsiscontinuingtomakestridesinthegreenautomotivemarket.PhotocourtesyofTesla.

Live Green GreenGuys:DavidAlanBasche5 Tips&TricksforBeingGreenontheGo8 LivingwithLessWater9

Soldier’sBestFriendLocalNonprofit10DIYMen’sProducts11

ReimaginePhoenixWasteReductionProgram12 MarciZaroff:Part213

Local Food Favorites22 SPECIALADVERTISINGSECTION

30Play Green25 CoolSummerNightsattheDesertMuseum

26 TheNewBeeconomy

28 OrmeSchoolSustainabilityInitiatives

29 SustainableGrowthCity:Cottonwood

30 Eco-FriendlyStaycationatLoewsVentanaCanyon

32 MayLaunchParty

33 Recipes

35 GreenScenes

38 He’sGreen,She’sGreen

40Cool&OutrageousStuff

20

5

2 greenliving | June 2015 greenlivingaz.com

Nic Peters, MD

Dr. Nic works with children, young adults, and their families coping with chronic health issues. By using science, clinical wisdom, and innovative tools, Dr. Peters can identify the underlying causes of chronic

diseases and treat using safe and effective, complementary evidence-based treatments, behavior and dietary changes to re-establish optimum health.

ArizonaAdvancedMedicine.com • 480-240-2600 • 10200 N. 92nd St. Suite 120, Scottsdale

Martha M. Grout, MD, MD(H), Founder

Martha Grout, MD, MD(H) leads a holistic medical practice in Scottsdale, Arizona. Dr. Grout has 25 years in emergency medicine, and for the last decade, she has been

a homeopathic physician. Dr. Grout and her team are dedicated to the natural treatment and reversal of chronic disease.

Debi Murphy, PA-C

Debi Murphy, PA-C, supports the team at the Center and enables them to work more effi ciently with patients. She tries to learn as much as she can about each unique patient’s condition. She is especially interested

in treating female hormone issues and patients affl icted with Lyme disease.

Rekha Shah, MD, MD(H)

Rekha Shah, MD, MD(H) is board certifi ed in Gastroenterology and Internal Medicine, as well as in Medical Acupuncture. She has been practicing medicine for over 30 years, with experience in

allopathic medicine, acupuncture, homeopathy, and training in functional medicine.

Trea

ting the Whole Patient

Brent R. Korn, D.O.

Brent R. Korn, D.O. is board certifi ed in Internal Medicine and has been practicing medicine for 14 years, the last 5 of which have been devoted principally to the practice of integrative medicine. He is also

an adherent and proponent of orthomolecular and “life extension” medicine.

When coming to the Arizona Center for Advanced Medicine, I had the following physical challenges:

• Extreme weakness in my whole body making it impossible to carry out my daily activities

• Bursitis pain in my right hip and osteoarthritis in my left knee requiring use of a cane when and if I would walk

• A CT scan indicating I had lung infl ammation, polyps and some artery calcifi cation

• Depression as a result of not being able to participate in what had been a very active life.

With the consultations, treatments, advice and compassionate, caring staff within 3 weeks

• 90% of the extreme weakness improved • Increased energy level allows me to return to the

challenges I love in my career • Shortness of breath improved already by 50% • Pain in my right hip is 60% less • Osteoarthritis pain in left knee is 50% less • Increasing my activities in the career I love has improved my

mood considerably

I am thrilled with these results.- CAL, Buffalo, NY

Mentale.g., cognitive

function, perceptual patterns)

Emotionale.g., emotional regulation, grief, sadness, anger

Spirituale.g., meaning &

purpose, relationship with something greater than self

Physicale.g., assimilation,structural integrity,communication,transport, energy

“

”

Your conscious life

M a g a z i n e

Your conscious life

M a g a z i n e

Your conscious life

M a g a z i n e

Your conscious life

M a g a z i n e

PUBLISHER/EDITOR-IN-CHIEF Dorie MoralesASSOCIATE EDITOR Amanda Harvey CREATIVE DIRECTOR Crista AlveyDIRECTOR OF OPERATIONS Jeffrey E. SteinCOPY EDITOR Rachel Luman

ADVISORY BOARDVince Alfaro Margaree BiglerAnton Camarota, Ph.D. Valerie CrosbyWilliam Janhonen Jon Kitchell Derrick Mains Mary McCormick Natalie Morris Eric Olsen Cecilia Rosales Lori Singleton

CONTRIBUTORSDavid Alan Basche Revathi BatolaAllison Bishop Jennifer BurkhartJohn Burkhart Anton CamarotaStacey Champion Alisha “Bee” Forrester-Scott Jim Miller David SchallerLaine Seaton Bill Sheaffer Colleen Stinchcombe MEDIA CONSULTANTSKristen Bury Franchesca Lane Gary Moss Alec Terry Brandy Young

SALES/MARKETING INTERNS Rachel Angulo Jeff DionotChelsea Fassero Nicole Vaughn CREATIVE INTERNS Kyle Gannon Fred Lee

EDITORIAL INTERNS Rachel Gossen Cara PencakMaria Fabiola Portillo Kourtney SeatonSara Weber SOCIAL MEDIA INTERN Michael Kelleher

PHOTOGRAPHY INTERN Kristen Stowe

Green Living magazine is a monthly publication by Traditional Media Group, LLC. Periodical rate postage paid at Scottsdale, AZ. Publisher assumes no responsibility for unsolicited or contributed manuscripts, photographs, artwork or advertisements. Entire contents © 2015 Traditional Media Group. All rights reserved. Reproduction or use of content in any manner without permission by the publisher is strictly prohibited. Opinions expressed in signed columns and articles do not necessarily refl ect the views of the publisher. Submissions will not be returned unless arranged to do so in writing. One print subscription is $39 per year or digital subscription is $12 per year. Canadian orders please add $13 per year for shipping and handling. International orders add $22 per year for shipping and handling. Bulk and/or corporate rates available. No representation is made as to the accuracy hereof and is printed subject to errors and omissions. Green Living magazine is printed on recycled paper.

Please recycle this magazine

CONTACT US AT:General: [email protected]: [email protected]: [email protected]

480.840.1589

7575 E. Redfi eld Road #219, Scottsdale, AZ 85260

IMUS IN THE MORNING

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greenlivingaz.com June2015|greenliving 3

Nic Peters, MD

Dr. Nic works with children, young adults, and their families coping with chronic health issues. By using science, clinical wisdom, and innovative tools, Dr. Peters can identify the underlying causes of chronic

diseases and treat using safe and effective, complementary evidence-based treatments, behavior and dietary changes to re-establish optimum health.

ArizonaAdvancedMedicine.com • 480-240-2600 • 10200 N. 92nd St. Suite 120, Scottsdale

Martha M. Grout, MD, MD(H), Founder

Martha Grout, MD, MD(H) leads a holistic medical practice in Scottsdale, Arizona. Dr. Grout has 25 years in emergency medicine, and for the last decade, she has been

a homeopathic physician. Dr. Grout and her team are dedicated to the natural treatment and reversal of chronic disease.

Debi Murphy, PA-C

Debi Murphy, PA-C, supports the team at the Center and enables them to work more effi ciently with patients. She tries to learn as much as she can about each unique patient’s condition. She is especially interested

in treating female hormone issues and patients affl icted with Lyme disease.

Rekha Shah, MD, MD(H)

Rekha Shah, MD, MD(H) is board certifi ed in Gastroenterology and Internal Medicine, as well as in Medical Acupuncture. She has been practicing medicine for over 30 years, with experience in

allopathic medicine, acupuncture, homeopathy, and training in functional medicine.

Trea

ting the Whole Patient

Brent R. Korn, D.O.

Brent R. Korn, D.O. is board certifi ed in Internal Medicine and has been practicing medicine for 14 years, the last 5 of which have been devoted principally to the practice of integrative medicine. He is also

an adherent and proponent of orthomolecular and “life extension” medicine.

When coming to the Arizona Center for Advanced Medicine, I had the following physical challenges:

• Extreme weakness in my whole body making it impossible to carry out my daily activities

• Bursitis pain in my right hip and osteoarthritis in my left knee requiring use of a cane when and if I would walk

• A CT scan indicating I had lung infl ammation, polyps and some artery calcifi cation

• Depression as a result of not being able to participate in what had been a very active life.

With the consultations, treatments, advice and compassionate, caring staff within 3 weeks

• 90% of the extreme weakness improved • Increased energy level allows me to return to the

challenges I love in my career • Shortness of breath improved already by 50% • Pain in my right hip is 60% less • Osteoarthritis pain in left knee is 50% less • Increasing my activities in the career I love has improved my

mood considerably

I am thrilled with these results.- CAL, Buffalo, NY

Mentale.g., cognitive

function, perceptual patterns)

Emotionale.g., emotional regulation, grief, sadness, anger

Spirituale.g., meaning &

purpose, relationship with something greater than self

Physicale.g., assimilation,structural integrity,communication,transport, energy

“

”

Your conscious life

M a g a z i n e

Your conscious life

M a g a z i n e

Your conscious life

M a g a z i n e

Your conscious life

M a g a z i n e

PUBLISHER/EDITOR-IN-CHIEF Dorie MoralesASSOCIATE EDITOR Amanda Harvey CREATIVE DIRECTOR Crista AlveyDIRECTOR OF OPERATIONS Jeffrey E. SteinCOPY EDITOR Rachel Luman

ADVISORY BOARDVince Alfaro Margaree BiglerAnton Camarota, Ph.D. Valerie CrosbyWilliam Janhonen Jon Kitchell Derrick Mains Mary McCormick Natalie Morris Eric Olsen Cecilia Rosales Lori Singleton

CONTRIBUTORSDavid Alan Bashe Revathi BatolaAllison Bishop Jennifer BurkhartJohn Burkhart Anton CamarotaStacey Champion Alisha “Bee” Forrester-Scott Jim Miller David SchallerTerri Schlichenmeyer Laine SeatonBill Sheaffer Colleen Stinchcombe MEDIA CONSULTANTSKristen Bury Franchesca Lane Gary Moss Alec Terry Brandy Young

SALES/MARKETING INTERNS Rachel Angulo Jeff DionotChelsea Fassero Nicole Vaughn CREATIVE INTERNS Kyle Gannon Fred Lee

EDITORIAL INTERNS Rachel Gossen Cara PencakMaria Fabiola Portillo Kourtney SeatonSara Weber SOCIAL MEDIA INTERN Michael Kelleher

PHOTOGRAPHY INTERN Kristen Stowe

Green Living magazine is a monthly publication by Traditional Media Group, LLC. Periodical rate postage paid at Scottsdale, AZ. Publisher assumes no responsibility for unsolicited or contributed manuscripts, photographs, artwork or advertisements. Entire contents © 2015 Traditional Media Group. All rights reserved. Reproduction or use of content in any manner without permission by the publisher is strictly prohibited. Opinions expressed in signed columns and articles do not necessarily refl ect the views of the publisher. Submissions will not be returned unless arranged to do so in writing. One print subscription is $39 per year or digital subscription is $12 per year. Canadian orders please add $13 per year for shipping and handling. International orders add $22 per year for shipping and handling. Bulk and/or corporate rates available. No representation is made as to the accuracy hereof and is printed subject to errors and omissions. Green Living magazine is printed on recycled paper.

Please recycle this magazine

CONTACT US AT:General: [email protected]: [email protected]: [email protected]

480.840.1589

7575 E. Redfi eld Road #219, Scottsdale, AZ 85260

http://arizonaadvancedmedicine.com


Our June issue celebrates fathers and green guys all over the world. We applaud everyone who wishes to make better choices for their health and the

environment, but we want to give a special shout out this month to the eco-conscious men out there.

Here at Green Living magazine, we strive to educate, empower and inspire the general public about all the ways to bring green into their daily lives. Most of our readers are female, so ladies, please share this issue with a green guy in your life, or a guy who is maybe teetering on the edge and could use some inspiration to buy that solar gadget or pick up a healthier snack. We have a wide variety of articles in this issue – one or more of which could appeal to your spouse, father, grandfather, brother, son or neighbor.

Our cover story for the June Men’s Issue is Tesla and their new Powerwall technology and sports car offerings. We’re also featuring David Alan Basche, star of TV Land’s “The Exes” and husband of fellow actor Alysia Reiner, who plays Fig the warden on “Orange is the New Black.” Dorie Morales and I had the pleasure of meeting this power couple at the Under the Canopy booth at the Natural Products Expo West conference in Anaheim this past March. Under the Canopy’s founder, Marci Zaroff – whom you may remember from last month’s cover – introduced us. Check out the second installment of Marci’s fashion article in this issue. Also, don’t miss David’s article on how he and his family live, work and play green. Take a look at his tips and tricks for staying green on-the-go as well!

This issue, learn more about Arizona Distilling Co.,

a Tempe-based distillery that creates its spirits as an homage to Arizona by using local ingredients; Reimagine Phoenix’s waste diversion program; an update on the honeybee problem; the sharing economy; a local dairy farm that caters to its neighbors; the fi rst in our year-long water conservation series; DIY men’s products; a nonprofi t that pairs Arizona veterans with homeless dogs; the sustainable efforts of the Orme School; and more!

Our freshly redesigned Green Scenes calendar on page 35 is also the best resource for fi nding local fun this month.

Happy reading!

June 2015

Editor’s Note

Amanda HarveyAssociate Editor

Follow Green Living magazine

and stay in touch with the

newest topics on sustainability!

Email me at [email protected]

/greenlivingazmag

@greenlivingaz

/company/green-living-az-magazine

/greenlivingaz

/greenlivingaz

♥ I LOVE TO HEARFROM OUR READERS!

I tip my hat to my wife Alysia. She has taught me about keeping my 6-year-old daughter, Liv, safe – and

that doesn’t just mean the old cliché of having a shotgun by the door. Just kidding. Well, maybe not, ask me about that shotgun again when she’s 17! These days there are a lot of other factors that kids need to be aware of and protected from, and the big one is the environment. We have a chemical-

free home, air purifi ers, and use natural cosmetics and cleaners. We include our daughter in these choices while also teaching her about protecting Mother Earth by reducing, recycling and reusing.

ON FOOD AND CONSUMER HABITSI’m very conscious about the food choices I make. I have a history of heart disease in my family – when I was 6, my father died of a heart attack at just 46 years old. That’s always infl uenced me. I’ve never been a smoker, I don’t do drugs. Food-wise, I try to eat very little red meat, and when I do, I’m careful that it’s grass fed and preferably from a local butcher. I really eat a lot of fi sh (always wild caught). As a family, it’s easier to make good choices because I consider my wife and child’s needs, and that encourages me to make healthy meals. Another area Alysia has

me thinking about is skincare and grooming products. Men don’t normally think twice about it, but there are so many chemicals in everything. I’ve found that there

are a bunch of natural products that don’t have these harmful chemicals. I really do read labels.

BEING ECO-CONSCIOUS WHILE TRAVELINGWe’ve been very lucky to be able to travel to some of the most interesting destinations in the world. And since having Liv, we’re more aware of eco-friendly and eco-conscious choices when we travel. For example, when we vacation we try to choose a place where they reuse greywater or are conscious about towel washing. Most of the hotels around the world are now doing those things. Everyone loves those sample soaps and shampoos, but we always carry our own chemical-free products with us. When hotels ask if they can do things better, we give them suggestions such as including eco-friendly products and offering more recycling. When traveling just around town to the gym, I also bring my own shaving cream, soap and hair products that are chemical-free.

GREEN GUY: DAVID ALAN BASCHEThe Green Living team was fortunate enough to meet David Alan Basche (star of TV Land’s “The Exes”) and his wife Alysia Reiner (star of Netfl ix’s “Orange is the New Black”) at the Natural Products Expo West in Anaheim in March. We discovered they are a true green power couple and are doing great things in the green community. We are very excited to be featuring David’s story on how he and his family embrace a sustainable lifestyle at home, work and while traveling. Also, don’t miss his tips and tricks for being green on the go on page 8!


green life

I tip my hat to my wife Alysia. She has taught me about keeping my 6-year-old daughter, Liv, safe – and

that doesn’t just mean the old cliché of having a shotgun by the door. Just kidding. Well, maybe not, ask me about that shotgun again when she’s 17! These days there are a lot of other factors that kids need to be aware of and protected from, and the big one is the environment. We have a chemical-

free home, air purifi ers, and use natural cosmetics and cleaners. We include our daughter in these choices while also teaching her about protecting Mother Earth by reducing, recycling and reusing.

ON FOOD AND CONSUMER HABITSI’m very conscious about the food choices I make. I have a history of heart disease in my family – when I was 6, my father died of a heart attack at just 46 years old. That’s always infl uenced me. I’ve never been a smoker, I don’t do drugs. Food-wise, I try to eat very little red meat, and when I do, I’m careful that it’s grass fed and preferably from a local butcher. I really eat a lot of fi sh (always wild caught). As a family, it’s easier to make good choices because I consider my wife and child’s needs, and that encourages me to make healthy meals. Another area Alysia has

me thinking about is skincare and grooming products. Men don’t normally think twice about it, but there are so many chemicals in everything. I’ve found that there

are a bunch of natural products that don’t have these harmful chemicals. I really do read labels.

BEING ECO-CONSCIOUS WHILE TRAVELINGWe’ve been very lucky to be able to travel to some of the most interesting destinations in the world. And since having Liv, we’re more aware of eco-friendly and eco-conscious choices when we travel. For example, when we vacation we try to choose a place where they reuse greywater or are conscious about towel washing. Most of the hotels around the world are now doing those things. Everyone loves those sample soaps and shampoos, but we always carry our own chemical-free products with us. When hotels ask if they can do things better, we give them suggestions such as including eco-friendly products and offering more recycling. When traveling just around town to the gym, I also bring my own shaving cream, soap and hair products that are chemical-free.

GREENGUY:DAVIDALANBASCHEThe Green Living team was fortunate enough to meet David Alan Basche (star of TV Land’s “The Exes”) and his wife Alysia Reiner (star of Netfl ix’s “Orange is the New Black”) at the Natural Products Expo West in Anaheim in March. We discovered they are a true green power couple and are doing great things in the green community. We are very excited to be featuring David’s story on how he and his family embrace a sustainable lifestyle at home, work and while traveling. Also, don’t miss his tips and tricks for being green on the go on page 8!


GREEN LIFE

BEING ECO-CONSCIOUS AT WORKWe’re usually on a TV or fi lm set away from home, so being eco-conscious at work is sometimes a challenge. But we do what we can. For example, there’s a lot of coffee drinking on movie and TV sets. I actually established my character’s travel mug that he uses every day by writing “Dr. Stuart Gardner, DDS” on it. That way I can keep it on set – even in the shots! – and I use it when I want coffee so I don’t use fi ve or six paper cups every day, 30 cups per week, 200 cups per year...That really adds up! My wife and I also carry reusable water bottles to lead by example. When people see that, they say, “I guess I can do that, too.” I’ve also asked my set to have more recycling bins put out. We only had two on either side of the set. I said, “Hey, the building is like 500 feet long, no one’s gonna walk all the way over there to the one lonely recycling bin. Why don’t we get more containers?” That’s easy to do! It’s about forming the habit. If you’re throwing all of your garbage in the same place, that’s probably what you’ve been taught. If you take your plastic cup with you and recycle it when you get home, that’s a very different habit. Alysia and I also request that our scripts be emailed. We only print when we have to, and that can save a lot of trees.

GREEN ASPECTS IN OUR CALIFORNIA HOMEBecause we had done this huge renovation in New York [David and Alysia purchased an abandoned New York Brownstone in 2005 and spent three years renovating it to make it completely green], we didn’t want to renovate a home in California, where we spend about half our time. We really

wanted to buy something move-in ready, and that’s what we did. The place has all eco-friendly paint, dual fl ush toilets, low fl ow faucets and shower heads, etc. In furnishing it we’ve been careful to choose things that really disclose what glues and chemicals are used. We have all-natural latex mattresses for us and our daughter, and we have sheets and towels made of organic cotton from Under The Canopy [for more on Under the Canopy, see the article on page 13] – they have vibrant colors and use no formaldehyde or chemicals. Some of the furniture we purchased from the famous Rose Bowl Flea Market in Pasadena, which is a great source for reusing and repurposing. Alysia found an awesome coffee table made of wrought-iron and antique fruit packing crates, with a soft 100-year-old grain sack top! We also have some pieces made from reclaimed Balinese art, like a beautiful dark wooden mirror and shelving unit – and it doesn’t hurt our karma that there are

Buddahs all over it! As for maintaining the place, we clean with just baking soda, vinegar and water and use eco-friendly laundry detergent and dishwashing soap.

For more on David Alan Basche, visit his website davidalanbasche.com.

For more green life ideas visit greenlivingaz.com/greenlife

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BEING ECO-CONSCIOUS AT WORKWe’re usually on a TV or fi lm set away from home, so being eco-conscious at work is sometimes a challenge. But we do what we can. For example, there’s a lot of coffee drinking on movie and TV sets. I actually established my character’s travel mug that he uses every day by writing “Dr. Stuart Gardner, DDS” on it. That way I can keep it on set – even in the shots! – and I use it when I want coffee so I don’t use fi ve or six paper cups every day, 30 cups per week, 200 cups per year...That really adds up! My wife and I also carry reusable water bottles to lead by example. When people see that, they say, “I guess I can do that, too.” I’ve also asked my set to have more recycling bins put out. We only had two on either side of the set. I said, “Hey, the building is like 500 feet long, no one’s gonna walk all the way over there to the one lonely recycling bin. Why don’t we get more containers?” That’s easy to do! It’s about forming the habit. If you’re throwing all of your garbage in the same place, that’s probably what you’ve been taught. If you take your plastic cup with you and recycle it when you get home, that’s a very different habit. Alysia and I also request that our scripts be emailed. We only print when we have to, and that can save a lot of trees.

GREEN LIFE

GREEN ASPECTS IN OUR CALIFORNIA HOMEBecause we had done this huge renovation in New York [David and Alysia purchased an abandoned New York Brownstone in 2005 and spent three years renovating it to make it completely green], we didn’t want to renovate a home in California, where we spend about half our time. We really

wanted to buy something move-in ready, and that’s what we did. The place has all eco-friendly paint, dual fl ush toilets, low fl ow faucets and shower heads, etc. In furnishing it we’ve been careful to choose things that really disclose what glues and chemicals are used. We have all-natural latex mattresses for us and our daughter, and we have sheets and towels made of organic cotton from Under The Canopy [for more on Under the Canopy, see the article on page 13] – they have vibrant colors and use no formaldehyde or chemicals. Some of the furniture we purchased from the famous Rose Bowl Flea Market in Pasadena, which is a great source for reusing and repurposing. Alysia found an awesome coffee table made of wrought-iron and antique fruit packing crates, with a soft 100-year-old grain sack top! We also have some pieces made from reclaimed Balinese art, like a beautiful dark wooden mirror and shelving unit – and it doesn’t hurt our karma that there are

Buddahs all over it! As for maintaining the place, we clean with just baking soda, vinegar and water and use eco-friendly laundry detergent and dishwashing soap.

FormoreonDavidAlanBasche,visithiswebsitedavidalanbasche.com.


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green life

By the time this issue of Green Living magazine reaches you, the water level in Lake Mead

will be in uncharted territory. The lake, a crucial water resource for Arizona, is already at its lowest level since the iconic reservoir was fi rst fi lled 78 years ago. Before the year is out, Lake Mead’s water level is projected to be very near the point where water managers must declare that a Colorado River shortage exists.

Such a declaration could come as early as this August or perhaps not until 2016, but experts continue to raise the odds that a formal shortage declaration is inevitable. What then? While we would wish otherwise, the pending shortage declaration and its implications for Arizona will dominate civic conversation over this next year and in the years to come. Green Living intends to be a part of that conversation, helping inform readers as to what they can do to better ready themselves for the realities of living with less water.

Fortunately, many businesses and communities across the state have seen the need to adopt smarter ways of using water for some time. The image of a salty bathtub ring crusting the sides of

Lake Mead as it emptied over the past decade serves as writing on the wall for many. Arizona’s water managers are using every opportunity, as they must, to promote action sooner rather than later to prepare for less Colorado River water coming our way. The fact that Arizona stands to take the biggest hit as regional shortages kick in makes every moment a teaching moment going forward. Without a modern precedent to guide us, we will have to learn on-the-job style as we lean into the water challenges ahead.

Statewide, the fi rst to feel the pain will be low priority agricultural users and those urban areas currently recharging aquifers with their unused Central Arizona Project (CAP) allocations. Urban water users will likely duck the initial CAP shortfalls for at least a few years, but even this is not assured.

In the near term, water prices will rise for all CAP customers, even those who don’t share in the initial reductions in supply, as fewer users will have to bear the fi xed costs of delivering system water to end users. Then, if not already, everyone in the state will have a compelling incentive to use water more effi ciently, differently, or in cases

such as letting some farmland go fallow, perhaps not at all.

Most likely the worst consequence of the pending water shortage would be a loss in confi dence that we have the will and skill necessary to live with less water. If we doubt ourselves, we invite others to do the same. Our task is to show ourselves, our neighboring states, and indeed the country that we know how to be desert communities rather than communities that simply happen to be in the desert. In the months to come, Green Living will feature the latest on Arizona communities, companies and organizations doing what they can and must to live with less water in an increasingly arid landscape.

We will track how our water footprint is linked to such themes as our use of energy, our production and consumption of food, the urban form, reimagining our desert landscape, water-smart business practices and more. The age of living with less water is upon us, and Green Living will be there to help tell the stories.

David Schaller is a retired environmental scientist living in Tucson where he writes on climate, water and energy security.

Read more water articles atgreenlivingaz.com/water

LIVING WITH LESS WATER: AN INTRODUCTIONBY DAVID SCHALLER

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1. BUY SMALL CONTAINERS OR BOTTLES TO KEEP YOUR NATURAL, CHEMICAL-FREE GROOMING PRODUCTS INToss one in your gym bag and one in your travel bag, that way you’re always ready with the stuff that’s best for your hair, skin and the planet.

2. TWO WORDS: TRAVEL MUG!C’mon guys, they make cool stainless steel ones, or if you have kids you can put their drawings and photos on them. There’s just no excuse for not having a travel mug at work and on the go.

3. OKAY, TWO MORE WORDS: WATER BOTTLE!I’ve walked along the once-pristine beaches of Mexico and the Caribbean and they’re now a mess. Plastic bottles litter these coastlines, and it’s just shameful. Those could be your bottles, people! Get a BPA- and phthalate-free reusable water container today. Do it now. Yes, right now.

BY DAVID ALAN BASCHE

Photo by Jolex Enterprises

Photo by Wikipediauser TooHotToHandle

4. LADIES AND FELLAS – YOU SHOULD ALWAYS HAVE A REUSABLE SHOPPING BAG WITH YOUAnd for Pete’s sake stop taking plastic bags every time you buy one small thing you could easily carry. Know where those plastic bags end up? See tip number 3!

5. NATURAL HAND SANITIZER IS A MUST WHEN TRAVELINGNot a germaphobe? You will be once you realize how many sneezing people have touched that airplane tray table or hotel doorknob before you. CleanWell is the brand I use. It’s alcohol free and kills germs naturally using thyme oil and citric acid. Stock up on their one-ounce spray containers and stay healthy.


5 TiPS & TriCKS fOr Being green On THe gO

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water

By the time this issue of Green Living magazine reaches you, the water level in Lake Mead

will be in uncharted territory. The lake, a crucial water resource for Arizona, is already at its lowest level since the iconic reservoir was fi rst fi lled 78 years ago. Before the year is out, Lake Mead’s water level is projected to be very near the point where water managers must declare that a Colorado River shortage exists.

Such a declaration could come as early as this August or perhaps not until 2016, but experts continue to raise the odds that a formal shortage declaration is inevitable. What then? While we would wish otherwise, the pending shortage declaration and its implications for Arizona will dominate civic conversation over this next year and in the years to come. Green Living intends to be a part of that conversation, helping inform readers as to what they can do to better ready themselves for the realities of living with less water.

Fortunately, many businesses and communities across the state have seen the need to adopt smarter ways of using water for some time. The image of a salty bathtub ring crusting the sides of

Lake Mead as it emptied over the past decade serves as writing on the wall for many. Arizona’s water managers are using every opportunity, as they must, to promote action sooner rather than later to prepare for less Colorado River water coming our way. The fact that Arizona stands to take the biggest hit as regional shortages kick in makes every moment a teaching moment going forward. Without a modern precedent to guide us, we will have to learn on-the-job style as we lean into the water challenges ahead.

Statewide, the fi rst to feel the pain will be low priority agricultural users and those urban areas currently recharging aquifers with their unused Central Arizona Project (CAP) allocations. Urban water users will likely duck the initial CAP shortfalls for at least a few years, but even this is not assured.

In the near term, water prices will rise for all CAP customers, even those who don’t share in the initial reductions in supply, as fewer users will have to bear the fi xed costs of delivering system water to end users. Then, if not already, everyone in the state will have a compelling incentive to use water more effi ciently, differently, or in cases

such as letting some farmland go fallow, perhaps not at all.

Most likely the worst consequence of the pending water shortage would be a loss in confi dence that we have the will and skill necessary to live with less water. If we doubt ourselves, we invite others to do the same. Our task is to show ourselves, our neighboring states, and indeed the country that we know how to be desert communities rather than communities that simply happen to be in the desert. In the months to come, Green Living will feature the latest on Arizona communities, companies and organizations doing what they can and must to live with less water in an increasingly arid landscape.

We will track how our water footprint is linked to such themes as our use of energy, our production and consumption of food, the urban form, reimagining our desert landscape, water-smart business practices and more. The age of living with less water is upon us, and Green Living will be there to help tell the stories.

DavidSchallerisaretiredenvironmentalscientistlivinginTucsonwherehewritesonclimate,waterandenergysecurity.

Read more water articles atgreenlivingaz.com/water

LIVING WITH LESS WATER: AN INTRODUCTIONBY DAVID SCHALLER

1. BUY SMALL CONTAINERS OR BOTTLES TO KEEP YOUR NATURAL, CHEMICAL-FREE GROOMING PRODUCTS INToss one in your gym bag and one in your travel bag, that way you’re always ready with the stuff that’s best for your hair, skin and the planet.

2. TWO WORDS: TRAVEL MUG!C’mon guys, they make cool stainless steel ones, or if you have kids you can put their drawings and photos on them. There’s just no excuse for not having a travel mug at work and on the go.

3. OKAY, TWO MORE WORDS: WATER BOTTLE!I’ve walked along the once-pristine beaches of Mexico and the Caribbean and they’re now a mess. Plastic bottles litter these coastlines, and it’s just shameful. Those could be your bottles, people! Get a BPA- and phthalate-free reusable water container today. Do it now. Yes, right now.

BY DAVID ALAN BASCHE

PhotobyJolexEnterprises

PhotobyWikipediauserTooHotToHandle

4. LADIES AND FELLAS – YOU SHOULD ALWAYS HAVE A REUSABLE SHOPPING BAG WITH YOUAnd for Pete’s sake stop taking plastic bags every time you buy one small thing you could easily carry. Know where those plastic bags end up? See tip number 3!

5. NATURAL HAND SANITIZER IS A MUST WHEN TRAVELINGNot a germaphobe? You will be once you realize how many sneezing people have touched that airplane tray table or hotel doorknob before you. CleanWell is the brand I use. It’s alcohol free and kills germs naturally using thyme oil and citric acid. Stock up on their one-ounce spray containers and stay healthy.


5 tIPS & trICKS FOr BeING GreeN ON tHe GO


giving back

Soldier’s Best Friend (SBF) has one tremendous goal in mind: saving two Arizona lives at once. The nonprofi t charity organization works with Arizona veterans who

are diagnosed with combat-related post-traumatic stress disorder (PTSD) or traumatic brain injury (TBI) and pairs them with local rescue dogs. The organization operates on the concept that a service dog can help veterans readjust to civilian life and deal with symptoms like depression, anxiety and fl ashbacks. John Burnham, Founder and President, was looking for a way to give back to the community and honor the memory of his father, a World War II veteran. His interest in military tradition and experiences as a veterinarian led to the beginning of Soldier’s Best Friend.

Since its inception in 2011, SBF has rescued more than 90 local homeless dogs and paired them with a veteran. Some veterans have also entered the training program with their own dog, which is evaluated before acceptance. To date, 95 veteran/dog teams have graduated the training program, another 36 teams are currently in training, and many more are actively applying for the program.

Many of the graduated veterans experience improvement in their day-to-day life as a result of having a service dog. “A trained service dog can help the veteran cope with their

symptoms and make engaging in everyday activities easier,” said Brenda Meir, Director of Operations for SBF. Local veteran Kyle and his service dog Ronnie (pictured left) can attest to that: “I can honestly say I don’t know where

I would be today if it wasn’t for Soldier’s Best Friend and my dog, Ronnie,” said Kyle. “He changed my life. He gave me purpose and the help I needed to get through some hard times. I have far fewer fears about living my life again. SBF helped me take my life back. I am forever in their debt.”

The SBF process is relatively simple. An interested veteran fi lls out an application and provides the required documentation. Once a dog is rescued and selected for the program, the veteran and their respective dog will go through specifi c training procedures that will earn the dog status as either a service dog or therapeutic companion. Training sessions take about an hour and happen twice per week.

On average, a veteran who is accepted to the program can expect to participate in the program for six to nine months for service dog status and three to fi ve months for therapeutic companion status.

SBF rescues the dogs from the Arizona Humane Society and other Arizona shelters or rescue groups. Thanks to the program, “an Arizona homeless dog now has a good home and an important job that only they can do,” said Meir. To be accepted into the program, dogs must go through temperament and behavioral assessments.

SBF ensures the process is affordable by providing all necessary equipment and training at no cost to the veteran. Dogs adopted by SBF are spayed or neutered, vaccinated, and are medically assessed before training, though the veteran is responsible for transportation to and from training sessions. After graduation, ownership of the animal is transferred to the veteran, who will be responsible for its care.

SBF has multiple veterans and veterinarians on their board and staff, along with two therapists trained in dealing with post-combat PTSD and TBI to monitor the program. SBF trains in Phoenix, Tucson, Prescott, Flagstaff and Sierra Vista. The program is also open to those who live out of state, but they must complete the training in Arizona.

For more information or to donate to the organization, visit soldiersbestfriend.org.

Sara Weber is a master’s candidate at the Walter Cronkite School of Journalism and Mass Communication studying both print and digital platforms. She has written for other Arizona magazines and recently reported on the sustainability of construction plans in Nicaragua.

Read more giving back articles at greenlivingaz.com/givingback

vETERanS & REScUE DOgS SAVE EACH OTHERBY SARA WEBER

INGREDIENTS1 oz distilled water1 oz witch hazel (Make sure the alcohol content is low)1/4 tsp organic vegetable glycerin1/8 tsp organic jojoba oilEssential oils (I use Cedarwood Atlas (13 drops) and Bay West Indies (7 drops))2-3 drops vitamin E

TOOLS2 oz spray bottleA small funnel (not totally necessary, but very helpful)

DIRECTIONS

1. Add vegetable glycerin, jojoba oil, essential oils and vitamin E to your spray bottle.

2. Fill bottle almost halfway with water.

3. Fill almost to the top with witch hazel.

4. Shake, shake, shake!

5. Spray and enjoy (spray directly on the face or into hands for application).

Recipe and image courtesy of Jessica Healey, Scratch Mommy blog. Not a DIYer? You can also buy this aftershave spray in her online store. scratchmommy.com

INGREDIENTS3 Tbsp beeswax 2 Tbsp shea butter 2 Tbsp jojoba oil 1 Tbsp arrowroot powder or non-GMO corn starch (Optional: This takes out some of the grease from the oils. If you like a little bit of glossy shine then don’t worry about this)2 vitamin E pills (Optional: Extends shelf life)

DIRECTIONS

1. In a double boiler, melt the beeswax and shea butter, stirring every so often.

2. When the mixture is melted, allow to sit on low heat for 20 minutes to process the shea butter.

3. Mix together arrowroot powder and jojoba oil in a small bowl, until arrowroot is dissolved into the oil. If using

vitamin E to lengthen the shelf life of the pomade, poke the vitamin E pills, squeezing the contents into the bowl and

let cool until hardened.

4. Remove shea/wax mixture from heat, and add arrowroot/jojoba oil mixture.

5. Using your hand mixer, blend the hair pomade until it begins to turn into a pudding/taffy-like texture.

6. Scoop into your designated container and store in a cool dark place.

Recipe and image courtesy of Christina Anthis, the Hippie Homemaker blog. thehippyhomemaker.com.

DIY HEALING AFTERSHAVE SPRAY

DIY ROCKIN’ AWESOME POMADE

For more do-it-yourself ideas visit greenlivingaz.com/diy


Soldier’s Best Friend (SBF) has one tremendous goal in mind: saving two Arizona lives at once. The nonprofi t charity organization works with Arizona veterans who

are diagnosed with combat-related post-traumatic stress disorder (PTSD) or traumatic brain injury (TBI) and pairs them with local rescue dogs. The organization operates on the concept that a service dog can help veterans readjust to civilian life and deal with symptoms like depression, anxiety and fl ashbacks. John Burnham, Founder and President, was looking for a way to give back to the community and honor the memory of his father, a World War II veteran. His interest in military tradition and experiences as a veterinarian led to the beginning of Soldier’s Best Friend.

Since its inception in 2011, SBF has rescued more than 90 local homeless dogs and paired them with a veteran. Some veterans have also entered the training program with their own dog, which is evaluated before acceptance. To date, 95 veteran/dog teams have graduated the training program, another 36 teams are currently in training, and many more are actively applying for the program.

Many of the graduated veterans experience improvement in their day-to-day life as a result of having a service dog. “A trained service dog can help the veteran cope with their

symptoms and make engaging in everyday activities easier,” said Brenda Meir, Director of Operations for SBF. Local veteran Kyle and his service dog Ronnie (pictured left) can attest to that: “I can honestly say I don’t know where

I would be today if it wasn’t for Soldier’s Best Friend and my dog, Ronnie,” said Kyle. “He changed my life. He gave me purpose and the help I needed to get through some hard times. I have far fewer fears about living my life again. SBF helped me take my life back. I am forever in their debt.”

The SBF process is relatively simple. An interested veteran fi lls out an application and provides the required documentation. Once a dog is rescued and selected for the program, the veteran and their respective dog will go through specifi c training procedures that will earn the dog status as either a service dog or therapeutic companion. Training sessions take about an hour and happen twice per week.

On average, a veteran who is accepted to the program can expect to participate in the program for six to nine months for service dog status and three to fi ve months for therapeutic companion status.

SBF rescues the dogs from the Arizona Humane Society and other Arizona shelters or rescue groups. Thanks to the program, “an Arizona homeless dog now has a good home and an important job that only they can do,” said Meir. To be accepted into the program, dogs must go through temperament and behavioral assessments.

SBF ensures the process is affordable by providing all necessary equipment and training at no cost to the veteran. Dogs adopted by SBF are spayed or neutered, vaccinated, and are medically assessed before training, though the veteran is responsible for transportation to and from training sessions. After graduation, ownership of the animal is transferred to the veteran, who will be responsible for its care.

SBF has multiple veterans and veterinarians on their board and staff, along with two therapists trained in dealing with post-combat PTSD and TBI to monitor the program. SBF trains in Phoenix, Tucson, Prescott, Flagstaff and Sierra Vista. The program is also open to those who live out of state, but they must complete the training in Arizona.

Formoreinformationortodonatetotheorganization,visitsoldiersbestfriend.org.

SaraWeberisamaster’scandidateattheWalterCronkiteSchoolofJournalismandMassCommunicationstudyingbothprintanddigitalplatforms.ShehaswrittenforotherArizonamagazinesandrecentlyreportedonthesustainabilityofconstructionplansinNicaragua.

Read more giving back articles at greenlivingaz.com/givingback

VeterANs&resCue doGsSAVEEACHOTHERBY SARA WEBER

do-it-yourself

INGREDIENTS1ozdistilledwater1ozwitchhazel(Makesurethealcoholcontentislow)1/4tsporganicvegetableglycerin1/8tsporganicjojobaoilEssentialoils(IuseCedarwoodAtlas(13drops)andBayWestIndies(7drops))2-3dropsvitaminE

TOOLS2ozspraybottleAsmallfunnel(nottotallynecessary,butveryhelpful)

DIRECTIONS

1. Addvegetableglycerin,jojobaoil,essentialoilsandvitaminEtoyourspraybottle.

2. Fillbottlealmosthalfwaywithwater.

3. Fillalmosttothetopwithwitchhazel.

4. Shake,shake,shake!

5. Sprayandenjoy(spraydirectlyonthefaceorintohandsforapplication).

RecipeandimagecourtesyofJessicaHealey,ScratchMommyblog.NotaDIYer?Youcanalsobuythisaftershavesprayinheronlinestore.scratchmommy.com

INGREDIENTS3Tbspbeeswax2Tbspsheabutter2Tbspjojobaoil1Tbsparrowrootpowderornon-GMOcornstarch(Optional:Thistakesoutsomeofthegreasefromtheoils.Ifyoulikealittlebitofglossyshinethendon’tworryaboutthis)2vitaminEpills(Optional:Extendsshelflife)

DIRECTIONS

1. Inadoubleboiler,meltthebeeswaxandsheabutter,stirringeverysooften.

2. Whenthemixtureismelted,allowtositonlowheatfor20minutestoprocessthesheabutter.

3. Mixtogetherarrowrootpowderandjojobaoilinasmallbowl,untilarrowrootisdissolvedintotheoil.Ifusing

vitaminEtolengthentheshelflifeofthepomade,pokethevitaminEpills,squeezingthecontentsintothebowland

letcooluntilhardened.

4. Removeshea/waxmixturefromheat,andaddarrowroot/jojobaoilmixture.

5. Usingyourhandmixer,blendthehairpomadeuntilitbeginstoturnintoapudding/taffy-liketexture.

6. Scoopintoyourdesignatedcontainerandstoreinacooldarkplace.

RecipeandimagecourtesyofChristinaAnthis,theHippieHomemakerblog.thehippyhomemaker.com.

DIYHEALINGAFTERSHAVESPRAY

DIYROCKIN’AWESOMEPOMADE

For more do-it-yourself ideas visit greenlivingaz.com/diy


Reducing waste

Across the country and the world, cities, people and industry are ramping up their recycling

initiatives for a myriad of reasons: They want to help curb greenhouse gas emissions, to conserve precious land, to earn revenue, to turn waste into energy, or simply to be good stewards to the earth.

Many cities, including Phoenix, have set waste diversion goals. When we throw something “away,” the place it ends up is most likely a landfi ll, where it then slowly breaks down and contributes to climate change by emitting Methane (CH4) – the second most prevalent greenhouse gas emitted in the U.S. attributed to human activities. According to the EPA, landfi lls are the third largest source of CH4 emissions in the United States. So the less we throw “away,” the better.

Some innovative plans are currently brewing in the Phoenix Public Works Department – and they’re going to make you look at your trash in a whole new light. The City of Phoenix launched the Reimagine Phoenix initiative to increase its waste diversion rate to 40 percent by the year 2020. The city is currently at 16-20 percent waste diversion, which is very low when compared to the fi ve largest U.S. cities, as well as more progressive cities like San Francisco and Seattle.

Under the leadership of Phoenix Public Works Director John Trujillo and his team, it looks like Phoenix is heading in the right direction

for positive change. According to Trujillo, the Phoenix City Council unanimously approved a composting facility in April 2015 with a 9-0 vote. Trujillo hopes to have it operating by 2016. The fi rst phase will be able to handle up to 110,000 tons of green and food organic material, with enough space for another 110,000 tons in the future.

The composting program will be the anchor for the Resource Innovation Campus (RIC). The RIC, located at 27th Avenue and Lower Buckeye Road, will be dedicated to creating a circular economy which looks at the lifecycle of a product, from natural resource through end of product life.

The RIC will have fi ve main components: The 27th Avenue Transfer Station, one of two transfer stations operated by the city to process waste for more than 350,000 Phoenix households; the Materials Recovery Facility, where the recyclables are brought and sorted; the composting facility; 40 acres of land leasing which will be made available to innovators and manufacturers with market-ready technologies and manufacturing processes that use trash as resources to create new products; and the Resource Innovation Solutions Network (RISN) Headquarters and Technology Solutions Incubator. RISN, a partnership between the city of Phoenix and Arizona State University’s Walton Sustainability Solutions Initiatives, will

operate the

incubator and provide research, testing, evaluation, solutions and community engagement services.

Phoenix recently issued both a Request for Proposals (RFP) and a Call for Innovators (CFI) and received more than 100 responses from 75 companies in Arizona and other states, as well as companies in Sweden, the Netherlands, UK and Canada. The plan is to go back to council with updates in June and July, then later issue contracts for the winning RFPs.

We’ll be excited to watch the progress and to see how Phoenix and its partners will turn our trash into treasures. Here’s to a greener and cleaner Phoenix!

For more learning opportunities, visitphoenix.gov/publicworks/reimagine.

Stacey Champion is the owner of Champion PR + Consulting. She previously owned an environmental consulting fi rm for over 10 years. Champion has been heavily involved in all things green and sustainable for more than 20 years. Follow her on Twitter at @ChampPR or contact her by email at [email protected].

For more articles about reducing waste visit greenlivingaz.com/waste

BY STACEY CHAMPION

FROM WASTE TO WONDER REIMAGINING A GREENER PHOENIX

Last month we introduced you to Marci Zaroff, an environmental pioneer and creator of the

term ECOfashion. We discussed her background in business and how she founded her own eco-conscious fashion company after she realized this was something the world desperately needed.

“Under the Canopy will be celebrating its 20th birthday next year, and it’s like a journey of a thousand miles,” said Zaroff. “This year has been a breakout year and a tipping point

for the whole sustainable fashion and beauty movement.”

Under the Canopy recently formed a partnership with Bed Bath & Beyond to sell their organic cotton bed sheets and linens in stores and online. The innovative minds at Under the Canopy are also in the process of getting their organic cotton sheets, towels and robes launched into resorts and hotels, along with creating eco-friendly toiletries which will be featured in Wyndham hotels across the globe. Along with that, they’re rolling out new styles for their clothing line. Also on the horizon is a chemical-free fragrance collection that will launch in 2016.

So, what’s with the name Under the Canopy? “The canopy is the top layer of the rainforest, and there is more life living under the canopy than anywhere on the planet. We depend on that life and oxygen for survival,” explained Zaroff.

BY AMANDA HARVEY

GATHER TOGETHERUNDER THE CANOPY


Across the country and the world, cities, people and industry are ramping up their recycling

initiatives for a myriad of reasons: They want to help curb greenhouse gas emissions, to conser ve precious land, to earn revenue, to turn waste into energy, or simply to be good stewards to the earth.

Many cities, including Phoenix, have set waste diversion goals. When we throw something “away,” the place it ends up is most likely a landfi ll, where it then slowly breaks down and contributes to climate change by emitting Methane (CH4) – the second most prevalent greenhouse gas emitted in the U.S. attributed to human activities. According to the EPA, landfi lls are the third largest source of CH4 emissions in the United States. So the less we throw “away,” the better.

Some innovative plans are currently brewing in the Phoenix Public Works Department – and they’re going to make you look at your trash in a whole new light. The City of Phoenix launched the Reimagine Phoenix initiative to increase its waste diversion rate to 40 percent by the year 2020. The city is currently at 16-20 percent waste diversion, which is very low when compared to the fi ve largest U.S. cities, as well as more progressive cities like San Francisco and Seattle.

Under the leadership of Phoenix Public Works Director John Trujillo and his team, it looks like Phoenix is heading in the right direction

for positive change. According to Trujillo, the Phoenix City Council unanimously approved a composting facility in April 2015 with a 9-0 vote. Trujillo hopes to have it operating by 2016. The fi rst phase will be able to handle up to 110,000 tons of green and food organic material, with enough space for another 110,000 tons in the future.

The composting program will be the anchor for the Resource Innovation Campus (RIC). The RIC, located at 27th Avenue and Lower Buckeye Road, will be dedicated to creating a circular economy which looks at the lifecycle of a product, from natural resource through end of product life.

The RIC will have fi ve main components: The 27th Avenue Transfer Station, one of two transfer stations operated by the city to process waste for more than 350,000 Phoenix households; the Materials Recovery Facility, where the recyclables are brought and sorted; the composting facility; 40 acres of land leasing which will be made available to innovators and manufacturers with market-ready technologies and manufacturing processes that use trash as resources to create new products; and the Resource Innovation Solutions Network (RISN) Headquarters and Technology Solutions Incubator. RISN, a partnership between the city of Phoenix and Arizona State University’s Walton Sustainability Solutions Initiatives, will

operate the

incubator and provide research, testing, evaluation, solutions and community engagement services.

Phoenix recently issued both a Request for Proposals (RFP) and a Call for Innovators (CFI) and received more than 100 responses from 75 companies in Arizona and other states, as well as companies in Sweden, the Netherlands, UK and Canada. The plan is to go back to council with updates in June and July, then later issue contracts for the winning RFPs.

We’ll be excited to watch the progress and to see how Phoenix and its partners will turn our trash into treasures. Here’s to a greener and cleaner Phoenix!

StaceyChampionistheownerofChampionPR+Consulting.Shepreviouslyownedanenvironmentalconsultingfirmforover10years.Championhasbeenheavilyinvolvedinallthingsgreenandsustainableformorethan20years.FollowheronTwitterat@[email protected].

Formorelearningopportunities,visitphoenix.gov/publicworks/reimagine.

For more articles about reducing waste visit greenlivingaz.com/waste

BY STACEY CHAMPION

FROM WASTE TO WONDER REIMAGININGAGREENERPHOENIX

fashion

Last month we introduced you to Marci Zaroff, an environmental pioneer and creator of the

term ECOfashion. We discussed her background in business and how she founded her own eco-conscious fashion company after she realized this was something the world desperately needed.

“Under the Canopy will be celebrating its 20th birthday next year, and it’s like a journey of a thousand miles,” said Zaroff. “This year has been a breakout year and a tipping point

for the whole sustainable fashion and beauty movement.”

Under the Canopy recently formed a partnership with Bed Bath & Beyond to sell their organic cotton bed sheets and linens in stores and online. The innovative minds at Under the Canopy are also in the process of getting their organic cotton sheets, towels and robes launched into resorts and hotels, along with creating eco-friendly toiletries which will be featured in Wyndham hotels across the globe. Along with that, they’re rolling out new styles for their clothing line. Also on the horizon is a chemical-free fragrance collection that will launch in 2016.

So, what’s with the name Under the Canopy? “The canopy is the top layer of the rainforest, and there is more life living under the canopy than anywhere on the planet. We depend on that life and oxygen for survival,” explained Zaroff.

BY AMANDA HARVEY

GATHERTOGETHERUNDERTHECANOPY

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fashion

Marci is an environmental steward who wants to share with the world why organic cotton is the key for the textile industry to move forward. “About 90 percent of the cotton around the world is genetically modifi ed, and we

are really risking the integrity and survival of the species, which is horrifi c,” stated Zaroff. She explains the phenomenon known as the “pesticide treadmill,” where farmers believe they are bettering the crop but ultimately end up destroying the ecosystem along with the vitality of the plants. “This depletes soil and sucks the life out of it,” she continued.

The 2013 Rana Plaza accident in Bangladesh was a catalyst for change in the textile industry, said Marci. A six-story factory collapsed after cracks in the foundation of the building were discovered. Other employees were evacuated, but the garment workers were forced to continue working. More than 3,000 people were in the building when it collapsed, resulting in more than 1,000 deaths. This boils down to the problem of overworked textile employees and the fact that many people do not know where their clothing comes from or the

conditions under which it is made. “My personal mission is to revolutionize the fashion industry through inspiration and education, innovation and collaboration, and help shift the paradigm,” said Zaroff.

When she fi rst envisioned the concept of ECOfashion, Marci received tremendous resistance. But now, with the rise of conscious consumers and sustainable practices gaining momentum, Zaroff is seeing her efforts pay off. “I feel very proud that I stuck to my gut,” she said. “I really believe that this was an essential industry shift and we couldn’t go on the way it was. I feel very proud that I was a part of this movement.”

“Deep down, everybody wants to be a part of good. Everybody wants to make a difference in this world,” said Zaroff. “You have to make it easy for people because life is overwhelming, and I think if you hold their hand, people start to realize that we are all in this together.” She said of her two millennial children: “I see myself passing my greatest passion to the next generation because it really is their future.” Marci’s example and the path she has paved in the textile industry is game changing and a true call to action: We’re all living under the canopy together, and we must work in tandem to achieve the common goal, which is the continued existence of a healthy planet.

To learn more about Under the Canopy, visit underthecanopy.com.

To read part one of Marci’s story, go to greenlivingaz.com/marci

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If you are like most people, you probably have a power drill, hammer or a screwdriver in your home. Like most people, you do not use these tools constantly, and they

spend most of their time stored in your toolbox. If this is the case, you are a candidate for the sharing economy – you could lend or rent these tools to others while you are not using them.

An emerging trend, the sharing economy has grown in recent years due to advances in information technology as well as a rising awareness of the need for more fairness, openness and cooperation in the business world. The need for more sustainable businesses has also propelled this idea forward, with many people selecting to purchase products and services from companies that are cooperative and community-oriented. Yet there is a lot of confusion about exactly what the sharing economy is as well as doubts about its claims to a utopian future.

There are four types of businesses that can be considered cornerstones of the sharing economy. By describing each we can gain a better understanding of this emerging trend.

The fi rst type of business recirculates goods, and many stores and electronic exchanges that are based on this model have been operating quite successfully for years. In a recirculation business, used goods are given new life rather than disposed of in landfi lls. Your local consignment store is an example of this type of business, as are eBay and Craigslist. Not all businesses of this type exchange used goods for money, however, as many organizations such as Freecycle and Yerdle focus on the free distribution of used and unwanted goods of all kinds. SwapStyle is another example of a recirculating

business where women can barter unwanted clothes and accessories for exchange or for cash.

The second type of business in the sharing economy is focused on using durable assets. Like the example of the power drill, this type of business rents unused equipment, tools and property to individuals with a need for such goods. Tool sharing is very popular, and organizations such as Phoenix Tool Shed have begun lending libraries for tools. A transportation-based example of this type of business is Uber, who provides an information exchange linking private drivers with people needing rides. Other examples are CouchSurfi ng and Airbnb, where people rent out unused rooms to travelers at rates cheaper than comparable hotels.

The third type of business is community skill exchange, which is based on time banking. In this type of business, services are exchanged or bartered based on units of time, with the principle that the value of each person’s time is the same. Service exchanges have traditionally not done well due

to the diffi culty of maintaining equal values for everyone’s time throughout the myriad of exchange processes. For example, walking someone’s dog is valued the same as providing highly complex website programming.

The fourth type centers on sharing assets or space to enable people to produce items and services of value, rather than consumption-

based sharing. Cooperatives have historically been the adopters of this model, and according to the WorldWatch Institute, membership in co-operative businesses has grown to more than one billion people across 96 countries. Your local credit union is an example of a community-based cooperative business. Another example is an emerging form of enterprise providing shared offi ce and coworking space, such as LiquidSpace and the Phoenix-based CO+HOOTS. Skillshare and Peer 2 Peer University are cooperatives with an emphasis on building web-based learning communities that are supported by peer instruction.

Stay tuned for the next installment – The Sharing Economy Part 2: A Green Future or Business as Usual?

Dr. Anton Camarota is Executive Director of Tellari, an Arizona-based research and educational organization dedicated to helping business leaders build sustainable companies. [email protected] tellari.com

Read more business articles at greenlivingaz.com/business

AN EMERGING TREND IN BUSINESS:

THE SHARING ECONOMYBY ANTON G. CAMAROTA, PHD

THESHARINGECONOMY

RECIRCULATION

GOODS SHARING

eBayYerdleCraigslistFreecycleSwapStyle

SKILLS EXCHANGESkill Exchange UKGlobal Skills X-ChangeCommunity Skill Exchange Sacramento

SHARED ASSETSPeer 2 Peer UniversityPhoenix Credit UnionLiquidSpaceCO+HOOTSSkillshare

UberAirbnbCouchSurfingPhoenix Tool Shed

http://baumansxtremetraining.com

https://www.facebook.com/SeshiOrganicSalonAZ


Marci is an environmental steward who wants to share with the world why organic cotton is the key for the textile industry to move forward. “About 90 percent of the cotton around the world is genetically modifi ed, and we

are really risking the integrity and survival of the species, which is horrifi c,” stated Zaroff. She explains the phenomenon known as the “pesticide treadmill,” where farmers believe they are bettering the crop but ultimately end up destroying the ecosystem along with the vitality of the plants. “This depletes soil and sucks the life out of it,” she continued.

The 2013 Rana Plaza accident in Bangladesh was a catalyst for change in the textile industry, said Marci. A six-story factory collapsed after cracks in the foundation of the building were discovered. Other employees were evacuated, but the garment workers were forced to continue working. More than 3,000 people were in the building when it collapsed, resulting in more than 1,000 deaths. This boils down to the problem of overworked textile employees and the fact that many people do not know where their clothing comes from or the

conditions under which it is made. “My personal mission is to revolutionize the fashion industry through inspiration and education, innovation and collaboration, and help shift the paradigm,” said Zaroff.

When she fi rst envisioned the concept of ECOfashion, Marci received tremendous resistance. But now, with the rise of conscious consumers and sustainable practices gaining momentum, Zaroff is seeing her efforts pay off. “I feel very proud that I stuck to my gut,” she said. “I really believe that this was an essential industry shift and we couldn’t go on the way it was. I feel very proud that I was a part of this movement.”

“Deep down, everybody wants to be a part of good. Everybody wants to make a difference in this world,” said Zaroff. “You have to make it easy for people because life is overwhelming, and I think if you hold their hand, people start to realize that we are all in this together.” She said of her two millennial children: “I see myself passing my greatest passion to the next generation because it really is their future.” Marci’s example and the path she has paved in the textile industry is game changing and a true call to action: We’re all living under the canopy together, and we must work in tandem to achieve the common goal, which is the continued existence of a healthy planet.

TolearnmoreaboutUndertheCanopy,visitunderthecanopy.com.

To read part one of Marci’s story, go to greenlivingaz.com/marci

business

If you are like most people, you probably have a power drill, hammer or a screwdriver in your home. Like most people, you do not use these tools constantly, and they

spend most of their time stored in your toolbox. If this is the case, you are a candidate for the sharing economy – you could lend or rent these tools to others while you are not using them.

An emerging trend, the sharing economy has grown in recent years due to advances in information technology as well as a rising awareness of the need for more fairness, openness and cooperation in the business world. The need for more sustainable businesses has also propelled this idea forward, with many people selecting to purchase products and services from companies that are cooperative and community-oriented. Yet there is a lot of confusion about exactly what the sharing economy is as well as doubts about its claims to a utopian future.

There are four types of businesses that can be considered cornerstones of the sharing economy. By describing each we can gain a better understanding of this emerging trend.

The fi rst type of business recirculates goods, and many stores and electronic exchanges that are based on this model have been operating quite successfully for years. In a recirculation business, used goods are given new life rather than disposed of in landfi lls. Your local consignment store is an example of this type of business, as are eBay and Craigslist. Not all businesses of this type exchange used goods for money, however, as many organizations such as Freecycle and Yerdle focus on the free distribution of used and unwanted goods of all kinds. SwapStyle is another example of a recirculating

business where women can barter unwanted clothes and accessories for exchange or for cash.

The second type of business in the sharing economy is focused on using durable assets. Like the example of the power drill, this type of business rents unused equipment, tools and property to individuals with a need for such goods. Tool sharing is very popular, and organizations such as Phoenix Tool Shed have begun lending libraries for tools. A transportation-based example of this type of business is Uber, who provides an information exchange linking private drivers with people needing rides. Other examples are CouchSurfi ng and Airbnb, where people rent out unused rooms to travelers at rates cheaper than comparable hotels.

The third type of business is community skill exchange, which is based on time banking. In this type of business, services are exchanged or bartered based on units of time, with the principle that the value of each person’s time is the same. Service exchanges have traditionally not done well due

to the diffi culty of maintaining equal values for everyone’s time throughout the myriad of exchange processes. For example, walking someone’s dog is valued the same as providing highly complex website programming.

The fourth type centers on sharing assets or space to enable people to produce items and services of value, rather than consumption-

based sharing. Cooperatives have historically been the adopters of this model, and according to the WorldWatch Institute, membership in co-operative businesses has grown to more than one billion people across 96 countries. Your local credit union is an example of a community-based cooperative business. Another example is an emerging form of enterprise providing shared offi ce and coworking space, such as LiquidSpace and the Phoenix-based CO+HOOTS. Skillshare and Peer 2 Peer University are cooperatives with an emphasis on building web-based learning communities that are supported by peer instruction.

Staytunedforthenextinstallment–TheSharingEconomyPart2:AGreenFutureorBusinessasUsual?

Dr.AntonCamarotaisExecutiveDirectorofTellari,anArizona-basedresearchandeducationalorganizationdedicatedtohelpingbusinessleadersbuildsustainablecompanies.anton@tellari.comtellari.com

Read more business articles at greenlivingaz.com/business

ANEMERGINGTRENDINBUSINESS:

THESHARINGECONOMYBY ANTON G. CAMAROTA, PHD

THESHARINGECONOMY

RECIRCULATION

GOODS SHARING

eBayYerdleCraigslistFreecycleSwapStyle

SKILLS EXCHANGESkill Exchange UKGlobal Skills X-ChangeCommunity Skill Exchange Sacramento

SHARED ASSETSPeer 2 Peer UniversityPhoenix Credit UnionLiquidSpaceCO+HOOTSSkillshare

UberAirbnbCouchSurfingPhoenix Tool Shed

2 greenliving | April 2015 greenlivingaz.com

DorieAmanda Jeff Amanda

[SECTION NAME]

Elon Musk, Tesla CEO, stated: “If something is important enough, even if the odds are against you,

you should still do it.”Tesla Motors is an American

automotive company that spearheaded the electric vehicle industry with the fi rst fully electric sportscar. Since its debut in 2003, the company has remained a popular car brand and is continuing to make strides in the green automotive market. But Tesla is now widening its focus to bring its innovative battery technology indoors.

Before taking a look at the new

in-home battery options that will be available this summer, let’s start with the newest performance features in clean fuel Tesla cars. A Tesla spokesperson outlined the key points of these cutting-edge automobiles for Green Living magazine:

Model S is the original Tesla sedan and the fi rst car to earn a perfect score from Consumer Reports. Model S cars are custom ordered from the Tesla factory in Fremont, California, and built to meet each owner’s needs. Whether you seek the thrill of the quickest production sedan or the safety

of a perfect National Highway Traffi c and Safety Administration fi ve-star score, you can choose a

Model S that will match your lifestyle. This sedan now comes with several

new options, starting with either a 70 kWh or 85 kWh battery pack and the option to order the Dual Motor All Wheel Drive Technology. The models range in price and performance levels to fi t multiple budgets. A rumored Tesla Model 3 is also in the works that is supposed to be its most affordable car yet.

Model X is Tesla’s crossover SUV capable of seating seven adults, due to hit the market in late 2015. Pricing range and base are yet to be confi rmed on Model X, but we do know it will have Falcon Wing doors for easy entrance.

BATTERIES CAN POWER YOUR HIGH TECH CAR

BY BILL SCHEAFFER

WHY NOT YOUR HOME OR BUSINESS?

INNOVATION

2 greenliving | April 2015 greenlivingaz.com

DorieAmanda Jeff Amanda

[SECtion naME]

Elon Musk, Tesla CEO, stated: “If something is important enough, even if the odds are against you,

you should still do it.”Tesla Motors is an American

automotive company that spearheaded the electric vehicle industry with the fi rst fully electric sportscar. Since its debut in 2012, the company has remained a popular car brand and is continuing to make strides in the green automotive market. But Tesla is now widening its focus to bring its innovative battery technology indoors.

Before taking a look at the new

in-home battery options that will be available this summer, let’s start with the newest performance features in clean fuel Tesla cars. A Tesla spokesperson outlined the key points of these cutting-edge automobiles for Green Living magazine:

Model S is the original Tesla sedan and the fi rst car to earn a perfect score from Consumer Reports. Model S cars are custom ordered from the Tesla factory in Fremont, California, and built to meet each owner’s needs. Whether you seek the thrill of the quickest production sedan or the safety

of a perfect National Highway Traffi c and Safety Administration fi ve-star score, you can choose a

Model S that will match your lifestyle. This sedan now comes with several

new options, starting with either a 70 kWh or 85 kWh battery pack and the option to order the Dual Motor All Wheel Drive Technology. The models range in price and performance levels to fi t multiple budgets. A rumored Tesla Model 3 is also in the works that is supposed to be its most affordable car yet.

Model X is Tesla’s crossover SUV capable of seating seven adults, due to hit the market in late 2015. Pricing range and base are yet to be confi rmed on Model X, but we do know it will have Falcon Wing doors for easy entrance.

BATTERIES CAN POWER YOUR HIGH TECH CAR

BY BILL SCHEAFFER

WHY not YoUR HoME oR BUSinESS?

greenlivingaz.com April 2015 | greenliving 3

DorieAmanda Jeff

[SECtion naME]

Regarding the electric charging network, Tesla provides free long-distance charging through its Supercharger network. As the most powerful charging technology on the planet, a Tesla Supercharger can replenish roughly 170 miles of charge in 30 minutes.

Tesla connects Arizona drivers to surrounding states and makes road trips a breeze with 10 Supercharger locations on I-10, I-8, I-17 and I-40. Arizona also hosts 10 Destination Charging Partners, which include hotels, resorts and restaurants equipped with Tesla High Powered Wall Connector charging stations.

In addition to crafting high-quality electric vehicles, Tesla is moving into the home energy space with its recent announcement of the Powerwall technology. Tesla will be using the same battery technology it uses in its

cars to produce the Powerwall Home Battery Pack.

The battery pack will come in a 7 kWh unit for general household use and a 10 kWh pack to serve as backup power in the case of a power outage. Reservations can be made online for the technology, with the fi rst deliveries scheduled for this summer.

The application of large storage battery systems for home and business are many: • Solar systems generate power only

when the sun is out, and wind generators, only when the wind is blowing. A battery system would store the excess power when the units are operating, then feed the power in when they are down. The same is true for, say, a parking lot, where solar panels provide shade and power during the day with the battery pack using stored power for

outdoor lighting at night.• Utilities could store power in a

battery pack to feed the needed power back into the grid during peak energy demand.

• Large battery packs act as a reservoir of power – storing it as it is available and delivering a smooth supply on-demand. Providing clean electric power is the goal of the Tesla Energy Division – for high performance sports cars or your TV at night.

For more information on the new Tesla vehicle offerings or the Powerwall technology, visit teslamotors.com.

Bill Sheaffer is the Executive Director of Valley of the Sun Clean Cities, designated by the U.S. Department of Energy. He also serves on the governor’s committee (EVAZ) for development of electric vehicle use and infrastructure. He is a former Executive at General Motors and General Electric.

Read more articles on innovation at greenlivingaz.com/innovation

innovation


For Kevin Danzeisen, dairy farming isn’t just an occupation – it’s in his soul. Growing up in Indiana and California, he relished the hours spent on his

grandfather’s dairy farm in Laveen, Arizona. “Our tradition was to come [to the farm] for Christmas,”

Danzeisen said. “I remember walking around with my grandfather and taking in the smells and the sounds. I knew at a young age I belonged in dairy.”

After high school, Danzeisen spent two years working on a dairy farm in Fresno before attending Fresno State. After his grandfather died, his grandmother asked Danzeisen’s father, Clayton, to help run the farm. Clayton called his son to join him.

Photo by Vince Alfaro

“My dad grew up on a grain farm in North Dakota and knew a lot about farming, but not dairy,” Danzeisen explained. Danzeisen and his father arrived in 2000, and in 2002, they bought the farm from his grandmother.

At that time, the farm sold its milk to a co-op that re-sold the milk for processing to become various dairy products, and then packaged and distributed the products.

“There were a lot of transactions,” said Danzeisen. “[The co-op model] is not a bad way to go. Most dairy farmers aren’t marketers. They just want to take care of their cows.”

However, taking care of and investing in cows through a co-op can be tricky, Danzeisen explained. Feed prices fl uctuate heavily, and there’s little control over sale prices. “You might want to buy new fans [to keep the cows cool], but you don’t know if you’re even going to have margins to pay off that investment or if you’ll need that money just to feed your cows.”

About three years ago, Danzeisen started to think there was a better way.

“I remember looking at the house across the street from our dairy thinking about how strange the distribution model was. Here our neighbor was buying milk from who knows where. It didn’t make sense that she couldn’t just buy ours.”

So Danzeisen started to research how to bring the business

FOR THE COWS AND COMMUNITY LOCAL DAIRY GOES RETROBY ALLISON BISHOP local. By the spring of 2013, he had logos approved for

packaging and an agreement with the co-op to reserve a portion of his milk for his own distribution.

The next challenge was fi nding a facility for bottling and processing. City code restricted him from building one on the farm, but in January 2014, an abandoned building a mile away became available. Once the building was in escrow, he worked with a national agricultural fi rm to purchase pasteurization and bottling machinery, most of which is from the 1940s and 1950s.

For months Danzeisen personally dropped off samples at AJ’s Fine Foods and Safeway. “We knew if we could get people to taste it, they would buy it,” he said. “Finally, we got a phone call.” By November 1, 2014, Danzeisen Dairy was open for business with a line around the corner and glass bottles loaded on trucks en route to local grocery stores.

The local distribution isn’t Danzeisen’s only distinction. Danzeisen uses cold separation to process the milk, only heating it briefl y for pasteurization. This retains more protein and nutrients, and the taste is better. The milk is then sold in glass bottles, which Danzeisen says improves the taste and is also better for the environment than plastic.

His horizontal ownership gives him more control over what to feed the cows, which dine on a blend of alfalfa hay and sorghum silage. Antibiotics are not used unless the

cows are sick, and any milk produced while the cow is on antibiotics is tossed in with spoiled milk to control dust in the bottling facility.

The milk is also fresher when it reaches the more than 50 Safeways, Bashas’, AJ’s Fine Foods, Whole Foods and Lucy’s that carry the milk. “We milk the evening before, and the next morning it’s on trucks to local stores,” said Danzeisen. Those trucks also belong to Danzeisen – it’s his team delivering milk to the stores directly from his bottling facility.

The milk is sold in half-gallon and quart-sized bottles with a $2.00 deposit that is refunded to the customer when the bottle is returned.

Things are going well, but there is still room for growth. Danzeisen owns 2,300 milking cows, and only fi ve percent of production is dedicated to his own bottling. (The remaining 95 percent still goes to the co-op.) His team processes and bottles 700 quarts and half gallons per day, but the facility could produce up to 12,000.

“I’d love to eventually sell butter and cheese,” Danzeisen said. “But our goal right now is to sell all of our milk in glass bottles, and we’re still a long way away from that.”

Allison Bishop is a freelance writer and public relations professional currently based in Scottsdale. Her passion for sustainability is fueled by her childhood in Lancaster, Pennsylvania where many of her neighbors were multi-generational farmers or members of the Amish community.

Photos courtesy of Ideas Collide Marketing Communications

For more business profi les, go to greenlivingaz.com/bizprofi le


For Kevin Danzeisen, dairy farming isn’t just an occupation – it’s in his soul. Growing up in Indiana and California, he relished the hours spent on his

grandfather’s dairy farm in Laveen, Arizona. “Our tradition was to come [to the farm] for Christmas,”

Danzeisen said. “I remember walking around with my grandfather and taking in the smells and the sounds. I knew at a young age I belonged in dairy.”

After high school, Danzeisen spent two years working on a dairy farm in Fresno before attending Fresno State. After his grandfather died, his grandmother asked Danzeisen’s father, Clayton, to help run the farm. Clayton called his son to join him.

PhotobyVinceAlfaro

“My dad grew up on a grain farm in North Dakota and knew a lot about farming, but not dairy,” Danzeisen explained. Danzeisen and his father arrived in 2000, and in 2002, they bought the farm from his grandmother.

At that time, the farm sold its milk to a co-op that re-sold the milk for processing to become various dairy products, and then packaged and distributed the products.

“There were a lot of transactions,” said Danzeisen. “[The co-op model] is not a bad way to go. Most dairy farmers aren’t marketers. They just want to take care of their cows.”

However, taking care of and investing in cows through a co-op can be tricky, Danzeisen explained. Feed prices fl uctuate heavily, and there’s little control over sale prices. “You might want to buy new fans [to keep the cows cool], but you don’t know if you’re even going to have margins to pay off that investment or if you’ll need that money just to feed your cows.”

About three years ago, Danzeisen started to think there was a better way.

“I remember looking at the house across the street from our dairy thinking about how strange the distribution model was. Here our neighbor was buying milk from who knows where. It didn’t make sense that she couldn’t just buy ours.”

So Danzeisen started to research how to bring the business

FOR THE COWS AND COMMUNITY LOCAL DAIRY GOES RETROBY ALLISON BISHOP

business profile

local. By the spring of 2013, he had logos approved for packaging and an agreement with the co-op to reserve a portion of his milk for his own distribution.

The next challenge was fi nding a facility for bottling and processing. City code restricted him from building one on the farm, but in January 2014, an abandoned building a mile away became available. Once the building was in escrow, he worked with a national agricultural fi rm to purchase pasteurization and bottling machinery, most of which is from the 1940s and 1950s.

For months Danzeisen personally dropped off samples at AJ’s Fine Foods and Safeway. “We knew if we could get people to taste it, they would buy it,” he said. “Finally, we got a phone call.” By November 1, 2014, Danzeisen Dairy was open for business with a line around the corner and glass bottles loaded on trucks en route to local grocery stores.

The local distribution isn’t Danzeisen’s only distinction. Danzeisen uses cold separation to process the milk, only heating it briefl y for pasteurization. This retains more protein and nutrients, and the taste is better. The milk is then sold in glass bottles, which Danzeisen says improves the taste and is also better for the environment than plastic.

His horizontal ownership gives him more control over what to feed the cows, which dine on a blend of alfalfa hay and sorghum silage. Antibiotics are not used unless the

cows are sick, and any milk produced while the cow is on antibiotics is tossed in with spoiled milk to control dust in the bottling facility.

The milk is also fresher when it reaches the more than 50 Safeways, Bashas’, AJ’s Fine Foods, Whole Foods and Lucy’s that carry the milk. “We milk the evening before, and the next morning it’s on trucks to local stores,” said Danzeisen. Those trucks also belong to Danzeisen – it’s his team delivering milk to the stores directly from his bottling facility.

The milk is sold in half-gallon and quart-sized bottles with a $2.00 deposit that is refunded to the customer when the bottle is returned.

Things are going well, but there is still room for growth. Danzeisen owns 2,300 milking cows, and only fi ve percent of production is dedicated to his own bottling. (The remaining 95 percent still goes to the co-op.) His team processes and bottles 700 quarts and half gallons per day, but the facility could produce up to 12,000.

“I’d love to eventually sell butter and cheese,” Danzeisen said. “But our goal right now is to sell all of our milk in glass bottles, and we’re still a long way away from that.”

AllisonBishopisafreelancewriterandpublicrelationsprofessionalcurrentlybasedinScottsdale.HerpassionforsustainabilityisfueledbyherchildhoodinLancaster,Pennsylvaniawheremanyofherneighborsweremulti-generationalfarmersormembersoftheAmishcommunity.

PhotoscourtesyofIdeasCollideMarketingCommunications



business profile

Tucked away in a corner of Tempe is Arizona Distilling Company, a micro distillery established

in 2012 by co-owners Matt Cummins, Jonathan Eagan, Jason Grossmiller and Rodney Hu.

“That’s the year we got serious about it,” Grossmiller said, who had previously worked at a casino for 14 years. “I was brushing up on [distilling] and going to different micro distilleries…about seven to eight years before.” Eagan said of the decision to open the distillery, “We trusted Jason with our lives and money.”

Arizona Distilling Co. is proud to be a community-based company. “We try to tie everything that we do back to Arizona,” said Eagan. For instance, the distillery sources ingredients from local farmers and creates a variety of spirits (bourbon, gin, whiskey and moonshine) that are inspired by our state’s history. Eagan, Grossmiller and Hu are also Arizona natives and attended Marcos de Niza High School in Tempe together. “Our motivation has always been – as a team – to really showcase the unique parts of Arizona and

educate the public about these different parts that they might not know about,” explained Hu.

When visitors fi rst arrive in Arizona, they are usually surprised by the diversity of plants that grow here. “My idea was to at least shed light on the agricultural community,” Grossmiller said. The distillery’s Desert Durum Whiskey, Arizona’s fi rst grain-to-bottle whiskey, accomplishes just that. The whiskey is made from white Sonoran

wheat, which grows

exclusively in Arizona and southern California. On a 15-acre plot near the Arizona City-Eloy border, the distillers partnered with local farmers to plant and harvest the wheat, with the end product being a smooth tasting whiskey.

Arizona Distilling Co. is a local distillery, but its Desert Dry Gin was globally recognized for the Double Gold Medal at the 2015 San Francisco Spirits Competition, which received more than 1,500 entries this year. “That’s a hard thing to get,” Grossmiller said. “All 40 judges have to agree that this is a gold-medal-winning spirit.” The unique fl avors captured in the gin were inspired by Arizona’s fi ve Cs, which are copper, cattle, climate, citrus and cotton. During its second distilling process, also known as the “fi nishing run,” the gin is infused with botanicals sourced from the Cottonwood area. These botanicals – cardamom, cumin, coriander, cinnamon and citrus – are a tasty and fl owery refl ection of the historical fi ve Cs of Arizona.

The guys at Arizona Distilling Co. are not stopping here. They have several more projects in the works, including making vodka and tequila, to be distributed by the end of the year, and an ultimate goal to extend their distillery with an attached bar and restaurant. Additionally, once production gets up to scale, Arizona Distilling Co. will donate unused ingredients to local

THE SPIRITS OF ARIZONABY CARA PENCAK

farmers to use as feed, bringing everything full-circle. “One of the most important aspects of this business, I think, is supporting the agricultural community,” said Grossmiller. “But we want to try to be a part of every local business in Arizona – help them grow, and they’ll help us grow.”

Arizona Distilling Co. is, without a doubt, fi rmly rooted in Arizona history and culture. Check out this

gem for yourself. Public tours are held on Thursdays, Fridays and Saturdays from 1:00 p.m.-7:00 p.m., with the last tour beginning at 6 p.m. Spirits are also available for purchase throughout the state, from Bisbee all the way to the general store at the Grand Canyon. Products can be found at local restaurants and bars in addition to AJ’s Fine Foods, Total Wine & More, BevMo, Fry’s and select Safeway, Costco

and Sam’s Club stores.

For more information and to schedule your tour, visit azdistilling.com.

Cara Pencak is a local writer with a strong connection to our natural world. In December, she will graduate from Arizona State University with an English degree and a technical communication certifi cate.

Photos by Crista Alvey.


Rodney Hu and Jason Grossmiller


business profile

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Tucked away in a corner of Tempe is Arizona Distilling Company, a micro distillery established

in 2012 by co-owners Matt Cummins, Jonathan Eagan, Jason Grossmiller and Rodney Hu.

“That’s the year we got serious about it,” Grossmiller said, who had previously worked at a casino for 14 years. “I was brushing up on [distilling] and going to different micro distilleries…about seven to eight years before.” Eagan said of the decision to open the distillery, “We trusted Jason with our lives and money.”

Arizona Distilling Co. is proud to be a community-based company. “We try to tie everything that we do back to Arizona,” said Eagan. For instance, the distillery sources ingredients from local farmers and creates a variety of spirits (bourbon, gin, whiskey and moonshine) that are inspired by our state’s history. Eagan, Grossmiller and Hu are also Arizona natives and attended Marcos de Niza High School in Tempe together. “Our motivation has always been – as a team – to really showcase the unique parts of Arizona and

educate the public about these different parts that they might not know about,” explained Hu.

When visitors fi rst arrive in Arizona, they are usually surprised by the diversity of plants that grow here. “My idea was to at least shed light on the agricultural community,” Grossmiller said. The distillery’s Desert Durum Whiskey, Arizona’s fi rst grain-to-bottle whiskey, accomplishes just that. The whiskey is made from white Sonoran

wheat, which grows

exclusively in Arizona and southern California. On a 15-acre plot near the Arizona City-Eloy border, the distillers partnered with local farmers to plant and harvest the wheat, with the end product being a smooth tasting whiskey.

Arizona Distilling Co. is a local distillery, but its Desert Dry Gin was globally recognized for the Double Gold Medal at the 2015 San Francisco Spirits Competition, which received more than 1,500 entries this year. “That’s a hard thing to get,” Grossmiller said. “All 40 judges have to agree that this is a gold-medal-winning spirit.” The unique fl avors captured in the gin were inspired by Arizona’s fi ve Cs, which are copper, cattle, climate, citrus and cotton. During its second distilling process, also known as the “fi nishing run,” the gin is infused with botanicals sourced from the Cottonwood area. These botanicals – cardamom, cumin, coriander, cinnamon and citrus – are a tasty and fl owery refl ection of the historical fi ve Cs of Arizona.

The guys at Arizona Distilling Co. are not stopping here. They have several more projects in the works, including making vodka and tequila, to be distributed by the end of the year, and an ultimate goal to extend their distillery with an attached bar and restaurant. Additionally, once production gets up to scale, Arizona Distilling Co. will donate unused ingredients to local

THESPIRITSOFARIZONABY CARA PENCAK

farmers to use as feed, bringing everything full-circle. “One of the most important aspects of this business, I think, is supporting the agricultural community,” said Grossmiller. “But we want to try to be a part of every local business in Arizona – help them grow, and they’ll help us grow.”

Arizona Distilling Co. is, without a doubt, fi rmly rooted in Arizona history and culture. Check out this

gem for yourself. Public tours are held on Thursdays, Fridays and Saturdays from 1:00 p.m.-7:00 p.m., with the last tour beginning at 6 p.m. Spirits are also available for purchase throughout the state, from Bisbee all the way to the general store at the Grand Canyon. Products can be found at local restaurants and bars in addition to AJ’s Fine Foods, Total Wine & More, BevMo, Fry’s and select Safeway, Costco

and Sam’s Club stores.

Formoreinformationandtoscheduleyourtour,visitazdistilling.com.

CaraPencakisalocalwriterwithastrongconnectiontoournaturalworld.InDecember,shewillgraduatefromArizonaStateUniversitywithanEnglishdegreeandatechnicalcommunicationcertificate.

PhotosbyCristaAlvey.


RodneyHuandJasonGrossmiller

http://azdistilling.com

https://home.wellsfargoadvisors.com/mark.morales

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SUSTAINABLE TUCSON BREWSBorderlands Brewing Co. is committed to brewing handcrafted beers sustainably. From the locally-sourced ingredients to the spent grain they donate to local farmers for compost and chicken feed, they pride themselves on reducing their impact on Arizona’s beautiful desert environment. borderlandsbrewing.com

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COFFEE WITH A CONSCIENCEFair Trade Café is a locally owned café committed to certifi ed fair trade, organic and shade grown coffee. All coffees are locally roasted, not only for taste but also to bring money back into the Greater Phoenix community. Receive 20% off any item with this ad. 424 N. Central, Phoenix. azfairtrade.com (left)

SUSTAINABLE TUCSON BREWSBorderlands Brewing Co. is committed to brewing handcrafted beers sustainably. From the locally-sourced ingredients to the spent grain we donate to local farmers for compost and chicken feed, we pride ourselves on reducing our impact on Arizona’s beautiful desert environment. borderlandsbrewing.com

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SOLAR POWERED BEERMudshark Brewing Company in Lake Havasu City is a true eco pioneer in the craft beer arena. Mudshark uses solar panels to power the brewhouse and sends their used grains to a farmer in Kingman to use as feed. mudsharkbeer.com

GET YOUR TEA FIXLifeTime Tea offers private label premium teas to individuals, restaurants, hotels, Realtors, yogis, physicians, and other personalized corporate gift packages. Order today! Enter code GL20 for 20% off your order. Offer expires June 30. lifetimetea.com (right)

VEGAN CUISINE FOR A HEALTHY LIFESTYLEEnjoy a variety of Thai dishes, pasta, salads, and more. Open everyday 11am-9pm. Lunch specials Mon-Fri 11am-3pm. Located in Downtown Phoenix on Adams St between 1st Ave and Central Ave.veganhouseaz.com (right)

AUTHENTIC FRENCH FARE Founded in 1980 by chef Jean-Claude Berger, Le Rendez-Vous is an award-winning French restaurant located in Tucson. With two dining experiences at the Bistro are and Restaurant, discover both the formal and relaxed French dining culinary traditions. rendezvoustucson.com (left)


Below are samples of popular requested dietary needs. We can work with you for your specific goals consulting with nutritionists, doctors and personal trainers as requested.

Heart Healthy • Organic Whole Foods • Vegetarian /Vegan • Cancer Recovery Support Menu Diabetic • Gluten Free • Raw Foods • Organic Baby Food • Gerd Safe Foods

Busy professionals and Central Phoenix residents can benefit from using Plant2Plate Chef Services Meal Delivery. We have easy ordering options, dietary balanced menus, use fresh local ingredients and do not use any pro-cessed foods. Weekly and bi-weekly delivery options will set you up with meals for the week 3-5 days at a time. Just store in the fridge or freezer and quickly reheat if necessary. No need to waste time leaving work early and trying to find a healthy place to eat. Prepare ahead and we will deliver your healthy meals straight to your door.

We also offer:Cooking classes: One on One or Small GroupsSmall Dinner Parties: Private CateringSpecialty Event Packages

Plant2Plate Chef Services...where we will work together to create a customized meal package that works perfectly for your budget and schedule.Check Us Out at www.Plant2Plateaz.com www.facebook/plant2plateaz.com602.301.7776 - Chef/Owner Jami Lyn

Your Urban Organic ChefAt Plant2Plate, we specialize in ‘healthy comfort food’...we prepare the foods you know and love with less fat, salt, sugar and no processed ingredients whatsoever.

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[SECTION NAME]

NAU AMONG ELITE GREEN COLLEGES In its efforts to become one of the nation’s leading green schools, Northern Arizona University (NAU) has received national attention for utilizing unique and effective techniques to achieve sustainability. The latest in such recognition comes from Princeton Review’s “Guide to Green Colleges.” The compilation of 353 schools, narrowed down from over 2,000 examined universities, recognizes schools who embrace environmentally-sound policies in both the building construction and in student life. On campus, NAU has 10 LEED certifi ed buildings and an expansive bike rental program available to all students. According to their website, they also save more than 30 million gallons of water each year with their use of reclaimed water. news.nau.edu

SIX LARGEST SCHOOL DISTRICTS IN U.S. SWITCH TO COMPOSTABLE LUNCH PLATES The Urban School Food Alliance announced this month that it would begin implementing a new, compostable lunch tray in its school cafeterias, eliminating 225 million polystyrene trays from landfi lls each year. The Alliance is comprised of the six largest school districts in the U.S., including schools in New York City, Los Angeles and Chicago. The project is set to reach around 2.9 million students. The senior attorney of the National Resources Defense Council, Mark Izeman, said the program could teach kids that “…sustainability and smarter choices can be integrated into every part of your life – even your lunch,” a sentiment Arizona and the Southwest will hopefully start to embrace as well. nrdc.org

OBAMA ENCOURAGES GRADUATES TO HELP PROTECT PLANETPresident Barack Obama recently spoke at the Coast Guard Academy’s graduation ceremony in New London, Connecticut, urging the cadets to take action by confronting climate change and helping prevent the rapid warming of the planet. “Cadets,” Obama said, “the threat of a changing climate cuts to the very core of your service…You know the beauty of the sea, but you also know its unforgiving power.” He also appealed to the graduates’ military backgrounds by citing the various ways droughts and melting ice caps have put Americans and others in danger. The speech was not news to the graduates, who are required to study climate change and earth sciences during their time at the academy.whitehouse.gov/blog

Read more Green in the News at greenlivingaz.com/greennews

GREEN IN THE NEWSBUSINESS EVENTS2015 BALLE CONFERENCE June 10-13, 9 a.m.-10 p.m.Downtown Phoenix (several locations)Innovators and enthusiasts alike will gather in Phoenix this year to attend the 14th annual Balle Conference. This year’s theme is “What’s Working Locally,” providing an opportunity for business leaders and consumers to hold a forum on the city’s success and what can be improved. Expect speakers, networking opportunities, webinars and more. Daily costs range from $100.00 to $350.00. Full-conference prices range from $400.00 to $650.00, depending on member status and date of payment. localfi rstaz.com

RESIDENTIAL GREEN BUILDINGCOMMITTEE MEETINGJune 11, 2 p.m.-3:30 p.m.MidFirst Bank3030 E. Camelback Rd., PhoenixThose interested or involved in Arizona’s sustainable home market are invited to attend the USGBC’s committee meeting, where they will discuss the design, renovation, building and selling of eco-friendly homes. The monthly gathering will take place at MidFirst Bank and is open to the public. usgbcaz.org

SUSTAINABILITY SERIES: CAN ENGINEERED SURFACES CLEAN THE AIR OF OUR CITIES? June 16, noon-1:15 p.m. Wrigley Hall, Room 481Arizona State University, Tempe CampusChristian George, the research director at the French National Center for Research, visits ASU to discuss the past, present and future of air pollution and how photocatalytic construction can improve air quality in various communities. Attendance is free and lunch will be provided. sustainability.asu.edu

COFFEE WITH THE BOARDJune 18, 8:00 a.m.-9:30 a.m. Cartel Coffee225 W. University Dr., TempeWant to become better connected in sustainability circles? Join the Green Chamber’s Board of Directors for a cup of delicious local coffee at Cartel Coffee in Tempe. This month’s topic of discussion is biomaterials. thegreenchamber.org


DorieAmanda Jeff

[SECTION NAME]

EXPERIENCE THE NOCTURNAL SIDEOF THE SONORAN DESERT BY JIM MILLER


Whether you’re a fi rst-time visitor or long-term member, the Arizona-

Sonora Desert Museum offers a special experience after dark – and not just the much-appreciated cooler temperatures. Just a short drive from Tucson provides families and couples the perfect opportunity to unwind, cool off and maybe soak up a bit of nature while strolling under the stars. The museum’s Cool Summer Nights offer just that experience.

Beginning June 6, the 14-week run of late-night Saturdays also includes a different theme each week, all aimed at enhancing the understanding and appreciation of our Sonoran Desert home. For the June 6th kickoff, the Museum joins the Monterey Bay Aquarium and the Center for Study of Deserts and Oceans for “World Oceans Night” to demonstrate that reducing overfi shing worldwide with sustainable seafood still produces an extensive menu of delectable entrees. Later in the month on June 20, Saving Species Night will focus specifi cally on efforts in the Sonoran Desert region to preserve endangered plants and animals, with a special emphasis on the Gulf’s vaquita porpoise, the smallest and most endangered of all sea mammals. Creatures of the Night on July 25 will shine a spotlight (in a manner of speaking) on the nocturnal critters that we so often overlook in the Sonoran Desert. Arizona is also home to three major species of bats, which get their own special night on June 27 with Bat

Night. A special presentation on these winged mammals will dispel myths about the fascinating fl yers.

Other nights have specially tailored programs as well. The Full Moon Festivals on July 4, August 1 and August 29 weave poetry, music and art – and maybe a touch of romance – into a lunar-inspired eve. Three separate music venues, including one specifi cally for children, provide additional entertainment, while night-specifi c photography classes give instruction for amateur and professional shutterbugs.

Insect Insanity on July 18 gives kids and skittish adults alike a chance to get up close and personal with a generous helping of multi-legged creepy crawlers. Other themes include Astronomy Nights (July 11 and August 15), Living in Harmony with the Sun (June 13), and Conservation and Comedy Night (August 8). On August 22, Science Rocks when the science of nature is on display. This is also Teacher Appreciation Night when teachers who register get in free. The series ends September 5 with a Hispanic Cultural Night featuring four live musical performance venues and animal presentations in Spanish and English.

The extended hours from 5 p.m. to 10 p.m. also offer many of the normal daily features, including animal presentations,

docent interpretations, Warden Aquarium touch tank experiences and a variety of activities for families. However, most programs and activities are geared specifi cally for nighttime and seeing the desert and the museum in a whole new light – or lack thereof. Humans aren’t the only critters who shun the daytime heat, and turning on the moon and starlight, as it happens, illuminates a whole new side of the Sonoran Desert.

Jim Miller has been a professional writer for more than 40 years and has been published in dozens of magazines in both the U.S. and Europe. He has been a docent at the Arizona-Sonora Desert Museum since 2005.

Photos by Mike Nolan

For more arts & entertainment articles visit: greenlivingaz.com/artsentertainment

ARTS & ENTERTAINMENT


[SECTION NAME]

NAU AMONG ELITE GrEEN COLLEGES In its efforts to become one of the nation’s leading green schools, Northern Arizona University (NAU) has received national attention for utilizing unique and effective techniques to achieve sustainability. The latest in such recognition comes from Princeton Review’s “Guide to Green Colleges.” The compilation of 353 schools, narrowed down from over 2,000 examined universities, recognizes schools who embrace environmentally-sound policies in both the building construction and in student life. On campus, NAU has 10 LEED certifi ed buildings and an expansive bike rental program available to all students. According to their website, they also save more than 30 million gallons of water each year with their use of reclaimed water. news.nau.edu

SIX LArGEST SCHOOL DISTrICTS IN U.S. SWITCH TO COMPOSTABLE LUNCH PLATESThe Urban School Food Alliance announced this month that it would begin implementing a new, compostable lunch tray in its school cafeterias, eliminating 225 million polystyrene trays from landfi lls each year. The Alliance is comprised of the six largest school districts in the U.S., including schools in New York City, Los Angeles and Chicago. The project is set to reach around 2.9 million students. The senior attorney of the National Resources Defense Council, Mark Izeman, said the program could teach kids that “…sustainability and smarter choices can be integrated into every part of your life – even your lunch,” a sentiment Arizona and the Southwest will hopefully start to embrace as well. nrdc.org

OBAMA ENCOUrAGES GrADUATES TO HELP PrOTECT PLANETPresident Barack Obama recently spoke at the Coast Guard Academy’s graduation ceremony in New London, Connecticut, urging the cadets to take action by confronting climate change and helping prevent the rapid warming of the planet. “Cadets,” Obama said, “the threat of a changing climate cuts to the very core of your service…You know the beauty of the sea, but you also know its unforgiving power.” He also appealed to the graduates’ military backgrounds by citing the various ways droughts and melting ice caps have put Americans and others in danger. The speech was not news to the graduates, who are required to study climate change and earth sciences during their time at the academy.whitehouse.gov/blog

Read more Green in the News at greenlivingaz.com/greennews

GREEN IN THE NEWSBUSINESS EVENTS2015BALLECONFERENCEJune10-13,9a.m.-10p.m.DowntownPhoenix(severallocations)InnovatorsandenthusiastsalikewillgatherinPhoenixthisyeartoattendthe14thannualBalleConference.Thisyear’sthemeis“What’sWorkingLocally,”providinganopportunityforbusinessleadersandconsumerstoholdaforumonthecity’ssuccessandwhatcanbeimproved.Expectspeakers,networkingopportunities,webinarsandmore.Dailycostsrangefrom$100.00to$350.00.Full-conferencepricesrangefrom$400.00to$650.00,dependingonmemberstatusanddateofpayment.localfi rstaz.com

RESIDENTIALGREENBUILDINGCOMMITTEEMEETINGJune11,2p.m.-3:30p.m.MidFirstBank3030E.CamelbackRd.,PhoenixThoseinterestedorinvolvedinArizona’ssustainablehomemarketareinvitedtoattendtheUSGBC’scommitteemeeting,wheretheywilldiscussthedesign,renovation,buildingandsellingofeco-friendlyhomes.ThemonthlygatheringwilltakeplaceatMidFirstBankandisopentothepublic.usgbcaz.org

SUSTAINABILITYSERIES:CANENGINEEREDSURFACESCLEANTHEAIROFOURCITIES?June16,noon-1:15p.m.WrigleyHall,Room481ArizonaStateUniversity,TempeCampusChristianGeorge,theresearchdirectorattheFrenchNationalCenterforResearch,visitsASUtodiscussthepast,presentandfutureofairpollutionandhowphotocatalyticconstructioncanimproveairqualityinvariouscommunities.Attendanceisfreeandlunchwillbeprovided.sustainability.asu.edu

COFFEEWITHTHEBOARDJune18,8:00a.m.-9:30a.m.CartelCoffee225W.UniversityDr.,TempeWanttobecomebetterconnectedinsustainabilitycircles?JointheGreenChamber’sBoardofDirectorsforacupofdeliciouslocalcoffeeatCartelCoffeeinTempe.Thismonth’stopicofdiscussionisbiomaterials.thegreenchamber.org

greenlivingaz.com April2015|greenliving 1

DorieAmanda Jeff

[SECTION NAME]

EXPERIENCETHENOCTURNALSIDEOFTHESONORANDESERTBY JIM MILLER

Whether you’re a fi rst-time visitor or long-term member, the Arizona-

Sonora Desert Museum offers a special experience after dark – and not just the much-appreciated cooler temperatures. Just a short drive from Tucson provides families and couples the perfect opportunity to unwind, cool off and maybe soak up a bit of nature while strolling under the stars. The museum’s Cool Summer Nights offer just that experience.

Beginning June 6, the 14-week run of late-night Saturdays also includes a different theme each week, all aimed at enhancing the understanding and appreciation of our Sonoran Desert home. For the June 6th kickoff, the Museum joins the Monterey Bay Aquarium and the Center for Study of Deserts and Oceans for “World Oceans Night” to demonstrate that reducing overfi shing worldwide with sustainable seafood still produces an extensive menu of delectable entrees. Later in the month on June 20, Saving Species Night will focus specifi cally on efforts in the Sonoran Desert region to preserve endangered plants and animals, with a special emphasis on the Gulf’s vaquita porpoise, the smallest and most endangered of all sea mammals. Creatures of the Night on July 25 will shine a spotlight (in a manner of speaking) on the nocturnal critters that we so often overlook in the Sonoran Desert. Arizona is also home to three major species of bats, which get their own special night on June 27 with Bat

Night. A special presentation on these winged mammals will dispel myths about the fascinating fl yers.

Other nights have specially tailored programs as well. The Full Moon Festivals on July 4, August 1 and August 29 weave poetry, music and art – and maybe a touch of romance – into a lunar-inspired eve. Three separate music venues, including one specifi cally for children, provide additional entertainment, while night-specifi c photography classes give instruction for amateur and professional shutterbugs.

Insect Insanity on July 18 gives kids and skittish adults alike a chance to get up close and personal with a generous helping of multi-legged creepy crawlers. Other themes include Astronomy Nights (July 11 and August 15), Living in Harmony with the Sun (June 13), and Conservation and Comedy Night (August 8). On August 22, Science Rocks when the science of nature is on display. This is also Teacher Appreciation Night when teachers who register get in free. The series ends September 5 with a Hispanic Cultural Night featuring four live musical performance venues and animal presentations in Spanish and English.

The extended hours from 5 p.m. to 10 p.m. also offer many of the normal daily features, including animal presentations,

docent interpretations, Warden Aquarium touch tank experiences and a variety of activities for families. However, most programs and activities are geared specifi cally for nighttime and seeing the desert and the museum in a whole new light – or lack thereof. Humans aren’t the only critters who shun the daytime heat, and turning on the moon and starlight, as it happens, illuminates a whole new side of the Sonoran Desert.

JimMillerhasbeenaprofessionalwriterformorethan40yearsandhasbeenpublishedindozensofmagazinesinboththeU.S.andEurope.HehasbeenadocentattheArizona-SonoraDesertMuseumsince2005.

PhotosbyMikeNolan

For more arts & entertainment articles visit greenlivingaz.com/artsentertainment

ArTS & ENTErTAINMENT



[SECTION NAME]Amanda

Do you grow any of your own food? Currently, most people in the U.S. do not, and instead depend on

farmers. To grow food, you need pollinators, such as bees. My obsession over saving bees and the food supply chain has inspired me to research, interview and ultimately fi nd our nation’s bee-related sustainable business people. As chaotic as the future of the food supply may be, it’s important to discuss the reality of the situation about the dying bees.

My “save the bees” journey offi cially accelerated

two summers ago, as I co-produced

and attended the “BeeSWeek 2013: Scientifi c & Community Panel Forums.” Held at

the University of New Mexico in Albuquerque, 10 of

our nation’s brightest bee experts gathered for two days of public Q&A sessions. These real-life “bee people” spent their own money to participate and are fully invested in the collective conversation about the collapse of honey bees. The goal of BeeSWeek was to explore creative solutions of how to avoid the impending local and regional food supply collapse, while improving quality of life and soil. At this gathering, I learned that all bees and pollinators are important to both human happiness and economic stability. The auditorium was intended to hold several hundred local citizens during the event. I was shocked when it sat empty for those two days, due to lack of interest.

We can certainly claim ignorance as to how our modern collective food production process works, but we see the adverse effects on honey bees because of it. And

“we the consumers” are still haphazardly funding the extinction of the honey bees. Food producers are abusing honey bees while simultaneously losing money on the food production process. In essence, our food supply and quality represents the value of our culture.

TWO SCENARIOSNot even the largest agricultural companies will be able to turn a profi t when the honey bees die from pollinating our toxic food crops and yards. Our ignorance and tolerance of the commercial and household mutilation of pollinators is no longer acceptable. The most notorious commercial farming/landscaping chemical called “Neonicotinoid” is a well-documented pollinator killer. The U.S. has yet to take any real action, but in 2013 the European Union banned several forms of this chemical until it could be proven safe.

The economics of the U.S. food supply system is unsustainable, and so this system is not favorable to anyone involved. But, the tables have already turned for the better. “Solitary bees” are a quickly emerging sustainable industry. What if I told you that honey bees are simply not “built” to do such a massive amount of our food pollination work? Okay, so let’s say that we let them retire…to make honey. What bees will do the food supply pollination work then? Actually, the best pollinators around are solitary bees.

Until the last few decades, solitary bees research was nonexistent. Remember, there are over 4,000 types of bees in North America alone, and our understanding of bees is vastly unexplored, ignored and unfunded.

In brief, the answer to saving honey bees is to take them away from performing our food pollination work, and also stopping the

BY ALISHA “BEE” FORRESTER SCOTT

WELCOME TO THE NEW

BEECONOMY


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use of systemic neurotoxic insecticides on food crops and home gardens. Cultivating solitary bees is the solution to saving our collective local and regional food supply chains.

MODELS OF GOOD BEEHAVIORVirtually no one knows about the people who are fostering the solitary bees work. They are unknown, and this is because they are quiet and hardworking pioneers. However, I have met them, and their private businesses are already postured to revitalize national communities.

Who are the visionaries that are saving us all, through saving the food supply chain with solitary bee pollinators? Meet one of the quiet ones: a busy bee of a man whose name is Dave Hunter. He’s currently producing solitary bees in the Pacifi c Northwest. His everyday efforts to help organic farms switch to solitary bees to complete vital pollination work are already in effect.

The other bee entrepreneur you should know is Charlie Mohr. He is supporting Hunter’s bee operation by helping to place the solitary bees into organic farms and gardens that do not have enough pollinators to produce the food consumers buy to eat. Mohr’s vital pollinator project is called Bee With Me, and is an open-source solitary bees community environment designed to provide the real tools and support needed to keep food and

garden pollination occurring. Solitary bees will help to pollinate

your local farms and home/studio gardens, and Mohr is working to make sure that you have a place to order them. Mohr is getting bees to the places they need to be to continue repairing the food supply chains. No one before has attempted to distribute bees, because getting all of the online systems to coordinate with what actually happens “on the ground” is challenging.

Solitary bees, of which there are many varieties, can be easy to raise. Hunter, who is the nation’s proverbial “godfather of solitary bees,” calls this solitary bees program “...the only known solution to the failing honey bee.” Each solitary bee is a female, and each female is a queen. Queens produce one or two cocoons, and cocoons can be safely harvested and distributed by Bee With Me, directed back to the local organic farms that are in need of pollination support.

Stay tuned for part two of “The New Beeconomy” to discover more about solitary bees and what they mean to our future.

Alisha “Bee” Forrester Scott is an independent writer whose opinions do not necessarily represent the viewpoints of Green Living magazine or its affi liates. For more information on bees, e-mail [email protected] or visit alishabee.com.

Read more wildlife articles at greenlivingaz.com/wildlife


[SECTION NAME]Amanda

Do you grow any of your own food? Currently, most people in the U.S. do not, and instead depend on

farmers. To grow food, you need pollinators, such as bees. My obsession over saving bees and the food supply chain has inspired me to research, interview and ultimately fi nd our nation’s bee-related sustainable business people. As chaotic as the future of the food supply may be, it’s important to discuss the reality of the situation about the dying bees.

My “save the bees” journey offi cially accelerated

two summers ago, as I co-produced

and attended the “BeeSWeek 2013: Scientifi c & Community Panel Forums.” Held at

the University of New Mexico in Albuquerque, 10 of

our nation’s brightest bee experts gathered for two days of public Q&A sessions. These real-life “bee people” spent their own money to participate and are fully invested in the collective conversation about the collapse of honey bees. The goal of BeeSWeek was to explore creative solutions of how to avoid the impending local and regional food supply collapse, while improving quality of life and soil. At this gathering, I learned that all bees and pollinators are important to both human happiness and economic stability. The auditorium was intended to hold several hundred local citizens during the event. I was shocked when it sat empty for those two days, due to lack of interest.

We can certainly claim ignorance as to how our modern collective food production process works, but we see the adverse effects on honey bees because of it. And

“we the consumers” are still haphazardly funding the extinction of the honey bees. Food producers are abusing honey bees while simultaneously losing money on the food production process. In essence, our food supply and quality represents the value of our culture.

TWO SCENARIOSNot even the largest agricultural companies will be able to turn a profi t when the honey bees die from pollinating our toxic food crops and yards. Our ignorance and tolerance of the commercial and household mutilation of pollinators is no longer acceptable. The most notorious commercial farming/landscaping chemical called “Neonicotinoid” is a well-documented pollinator killer. The U.S. has yet to take any real action, but in 2013 the European Union banned several forms of this chemical until it could be proven safe.

The economics of the U.S. food supply system is unsustainable, and so this system is not favorable to anyone involved. But, the tables have already turned for the better. “Solitary bees” are a quickly emerging sustainable industry. What if I told you that honey bees are simply not “built” to do such a massive amount of our food pollination work? Okay, so let’s say that we let them retire…to make honey. What bees will do the food supply pollination work then? Actually, the best pollinators around are solitary bees.

Until the last few decades, solitary bees research was nonexistent. Remember, there are over 4,000 types of bees in North America alone, and our understanding of bees is vastly unexplored, ignored and unfunded.

In brief, the answer to saving honey bees is to take them away from performing our food pollination work, and also stopping the

BY ALISHA “BEE” FORRESTER SCOTT

WELCOME TO THE NEW

BEECONOMY

greenlivingaz.com April2015|greenliving 3

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sustainability fuse seamlesslyin this beautiful,

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PHOENIX1701 E. Camelback 602-266-8060

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use of systemic neurotoxic insecticides on food crops and home gardens. Cultivating solitary bees is the solution to saving our collective local and regional food supply chains.

MODELS OF GOOD BEEHAVIORVirtually no one knows about the people who are fostering the solitary bees work. They are unknown, and this is because they are quiet and hardworking pioneers. However, I have met them, and their private businesses are already postured to revitalize national communities.

Who are the visionaries that are saving us all, through saving the food supply chain with solitary bee pollinators? Meet one of the quiet ones: a busy bee of a man whose name is Dave Hunter. He’s currently producing solitary bees in the Pacifi c Northwest. His everyday efforts to help organic farms switch to solitary bees to complete vital pollination work are already in effect.

The other bee entrepreneur you should know is Charlie Mohr. He is supporting Hunter’s bee operation by helping to place the solitary bees into organic farms and gardens that do not have enough pollinators to produce the food consumers buy to eat. Mohr’s vital pollinator project is called Bee With Me, and is an open-source solitary bees community environment designed to provide the real tools and support needed to keep food and

garden pollination occurring. Solitary bees will help to pollinate

your local farms and home/studio gardens, and Mohr is working to make sure that you have a place to order them. Mohr is getting bees to the places they need to be to continue repairing the food supply chains. No one before has attempted to distribute bees, because getting all of the online systems to coordinate with what actually happens “on the ground” is challenging.

Solitary bees, of which there are many varieties, can be easy to raise. Hunter, who is the nation’s proverbial “godfather of solitary bees,” calls this solitary bees program “...the only known solution to the failing honey bee.” Each solitary bee is a female, and each female is a queen. Queens produce one or two cocoons, and cocoons can be safely harvested and distributed by Bee With Me, directed back to the local organic farms that are in need of pollination support.

Stay tuned for part two of “The New Beeconomy” to discover more about solitary bees and what they mean to our future.

Alisha“Bee”ForresterScottisanindependentwriterwhoseopinionsdonotnecessarilyrepresenttheviewpointsofGreen Livingmagazineoritsaffiliates.Formoreinformationonbees,[email protected].

Read more wildlife articles at greenlivingaz.com/wildlife


wIldlIfE

http://www.copenhagenliving.com


green kids

Getting due recognition when you’re not the biggest or best known is truly an honor. Having the chance to set the bar for other U.S. cities to follow goes

straight into rock star territory. Just ask the folks at the city of Cottonwood. In February 2015, Cottonwood was chosen among 16 Arizona cities and towns as the winner of the inaugural Sustainable Economic Growth City of the Decade Award.

Created through a partnership of VerdeXchange AZ – a collaboration of entrepreneurs, business and civic leaders, and global investors who are shaping the future through innovations and public policies – in addition to the Arizona Commerce Authority (ACA), the award is a tangible way to recognize communities who are embracing “smart growth” and taking it seriously. Mayor of Cottonwood, Diane Joens, played an integral part in the process by sharing the city’s sustainable initiatives with the award committee.

“I was blown away by what the city of Cottonwood has accomplished,” said VerdeXchange CEO, Maryanne Weiss, who was part of the judging panel along with representatives from APS, SRP and ACA. “They [Cottonwood] were incredibly creative in how they dealt with all of the issues, and they went far beyond the competition.”

Weiss is referring to the three major focus areas upon which each contender was judged: sustainability measures, transit/walkability and economic growth. A terrifi c example of what made Cottonwood stand out from the rest includes their dedication to – or perhaps obsession with – pure water. Their water reclamation plant removes all traces of pharmaceuticals

from the city’s water supply, a level that’s virtually unheard of in most cities. The plant is also 100 percent solar powered.

“Thinking about how the environment and sustainability can tie into economics – that’s what we’re doing,” commented Casey Rooney, Economic Development Director for the city of Cottonwood. “We don’t want to be just another tourist community, but an exceptional community for sustainability – a model for the world.”

Economic growth and business development was another area where Cottonwood surged from the pack. “I’m really proud of how we’ve been able to revitalize our downtown (Old Town) area,” said Rooney. “Most of the original buildings have been re-purposed for new local business, and it’s great. Eight years ago, no one wanted to be here. Now it’s beautiful and walkable, and people want to live [and visit] here,” he said.

The VerdeXchange/ACA award recognition is unique in that it’s not just another green award given for changing to CFL bulbs, recycling or going solar. No doubt, these efforts are good, but Cottonwood’s focus fi rmly aligns sustainability with economics.

“Green is money. Sustainability is another way to grow the bottom line,” said Weiss. “The thing is you have to have the knowledge to know what to do with it. Green is not an either/or proposition anymore.”

Now that Arizona and the city of Cottonwood have set the bar for what’s truly possible in creating a sustainable city, Weiss hopes that other cities across the country will take notice, get inspired and take action. Rooney agrees. “What’s good for Cottonwood is good for other communities,” he said. “We want to be a model for the Verde Valley and for the world, but you have to start in your own backyard. It’s about using the assets you already have to make it better.”

For more information, visit cottonwoodaz.gov, vxaz.com and azcommerce.com.

Laine Seaton, CFRE, is the Principal/Owner of Seaton Communications. Her 20-year professional background includes work in book and magazine publishing, along with marketing, communications, organizational development, strategic planning and fundraising for nonprofi ts. She lives in Phoenix with her husband Chris.

Find more travel destinations at greenlivingaz.com/travel

sUsTAinABLe COTTONWOODBY LAINE SEATON

Established in 1929, the Orme School is a distinctive, one-of-its-kind co-educational boarding and day school for grades 8 through 12 spread over 300

acres in rural northern Arizona. Both graduates of Stanford University, founders Charles and Minna Orme believed in the signifi cance of quality education. In order to educate their own children and those of the ranch employees, they opened a one-room school in an old ranch house. This personal deed left a signifi cant mark on the history of the Orme School. “Their initiative gained reputation amongst the parents, and more children started joining the school and attending summer camps,” said Jessica Calmes, the school’s Director of Development.

With a mission to develop sound character, scholastic growth and an intellectual society for its students, the Orme School not only provides traditional classroom instruction, but also generates environmental awareness in students’ everyday lives. “Established under the sustainability program, students are required to have one class period per day to work around the school helping in activities such as gardening, working with park facilities or various projects around the building, helping to maintain fl owers, and other tasks,” said Casey Jones, Director of Sustainability. “We also teach them

composting and make use of the scraps that come out of our dining hall.”

The Orme School was recently awarded a $1.5 million grant from the Burpee Foundation to help expand its garden-to-table program. The grant will provide for the addition of a large greenhouse and renovation of the current one. As part of the sustainability initiatives at the school, students help harvest crops in the 35,000-square-foot organic garden, which has fl ourished in the past two years. The orchard, planted in January 2015, will feature 200 fruit and nut trees when it’s completed. Jones stated, “Many of the students never had the experience of tending the garden and everything that goes along with it.” He explained how the students enjoy these

tasks as they work together, interact in groups and gain skills that will benefi t them in the future. “Those are the types of lessons I want the kids to have,” Jones continued. Whether in biology class or working in the garden, stables, chicken coop, orchard or newly constructed vineyard, the 300-acre widespread campus offers plenty of room for outdoor learning opportunities. Students are also given the fulfi llment of living in a small and intimate community – with only about 100 students enrolled at the school – as well as building relationships with roommates, faculty advisors and teachers. With students coming from 16 different countries, the school houses a diverse group of young individuals. The Orme School offers opportunities for students to grow beyond the traditional classroom, preparing them to meet the challenges of college and the world beyond.

For more information on the Orme School, visit ormeschool.org.

Revathi Batola is an exchange student from India who was on a scholarship program sponsored by the U.S. State Department. She earned her Associates degree in journalism from Scottsdale Community College and has returned to her home country.

Find more green kids articles at greenlivingaz.com/greenkids

SUSTAINABLE LEARNING AT THE ORME SCHOOLBY REVATHI BATOLA

Alex Aleman

Ryan Jones and Khoa Nygen


[SECTION NAME]

Getting due recognition when you’re not the biggest or best known is truly an honor. Having the chance to set the bar for other U.S. cities to follow goes

straight into rock star territory. Just ask the folks at the city of Cottonwood. In February 2015, Cottonwood was chosen among 16 Arizona cities and towns as the winner of the inaugural Sustainable Economic Growth City of the Decade Award.

Created through a partnership of VerdeXchange AZ – a collaboration of entrepreneurs, business and civic leaders, and global investors who are shaping the future through innovations and public policies – in addition to the Arizona Commerce Authority (ACA), the award is a tangible way to recognize communities who are embracing “smart growth” and taking it seriously. Mayor of Cottonwood, Diane Joens, played an integral part in the process by sharing the city’s sustainable initiatives with the award committee.

“I was blown away by what the city of Cottonwood has accomplished,” said VerdeXchange CEO, Maryanne Weiss, who was part of the judging panel along with representatives from APS, SRP and ACA. “They [Cottonwood] were incredibly creative in how they dealt with all of the issues, and they went far beyond the competition.”

Weiss is referring to the three major focus areas upon which each contender was judged: sustainability measures, transit/walkability and economic growth. A terrifi c example of what made Cottonwood stand out from the rest includes their dedication to – or perhaps obsession with – pure water. Their water reclamation plant removes all traces of pharmaceuticals

from the city’s water supply, a level that’s virtually unheard of in most cities. The plant is also 100 percent solar powered.

“Thinking about how the environment and sustainability can tie into economics – that’s what we’re doing,” commented Casey Rooney, Economic Development Director for the city of Cottonwood. “We don’t want to be just another tourist community, but an exceptional community for sustainability – a model for the world.”

Economic growth and business development was another area where Cottonwood surged from the pack. “I’m really proud of how we’ve been able to revitalize our downtown (Old Town) area,” said Rooney. “Most of the original buildings have been re-purposed for new local business, and it’s great. Eight years ago, no one wanted to be here. Now it’s beautiful and walkable, and people want to live [and visit] here,” he said.

The VerdeXchange/ACA award recognition is unique in that it’s not just another green award given for changing to CFL bulbs, recycling or going solar. No doubt, these efforts are good, but Cottonwood’s focus fi rmly aligns sustainability with economics.

“Green is money. Sustainability is another way to grow the bottom line,” said Weiss. “The thing is you have to have the knowledge to know what to do with it. Green is not an either/or proposition anymore.”

Now that Arizona and the city of Cottonwood have set the bar for what’s truly possible in creating a sustainable city, Weiss hopes that other cities across the country will take notice, get inspired and take action. Rooney agrees. “What’s good for Cottonwood is good for other communities,” he said. “We want to be a model for the Verde Valley and for the world, but you have to start in your own backyard. It’s about using the assets you already have to make it better.”

Formoreinformation,visitcottonwoodaz.gov,vxaz.comandazcommerce.com.

LaineSeaton,CFRE,isthePrincipal/OwnerofSeatonCommunications.Her20-yearprofessionalbackgroundincludesworkinbookandmagazinepublishing,alongwithmarketing,communications,organizationaldevelopment,strategicplanningandfundraisingfornonprofits.ShelivesinPhoenixwithherhusbandChris.


SUSTAINABlE GROWTHCITYBY LAINE SEATON

Established in 1929, the Orme School is a distinctive, one-of-its-kind co-educational boarding and day school for grades 8 through 12 spread over 300

acres in rural northern Arizona. Both graduates of Stanford University, founders Charles and Minna Orme believed in the signifi cance of quality education. In order to educate their own children and those of the ranch employees, they opened a one-room school in an old ranch house. This personal deed left a signifi cant mark on the history of the Orme School. “Their initiative gained reputation amongst the parents, and more children started joining the school and attending summer camps,” said Jessica Calmes, the school’s Director of Development.

With a mission to develop sound character, scholastic growth and an intellectual society for its students, the Orme School not only provides traditional classroom instruction, but also generates environmental awareness in students’ everyday lives. “Established under the sustainability program, students are required to have one class period per day to work around the school helping in activities such as gardening, working with park facilities or various projects around the building, helping to maintain fl owers, and other tasks,” said Casey Jones, Director of Sustainability. “We also teach them

composting and make use of the scraps that come out of our dining hall.”

The Orme School was recently awarded a $1.5 million grant from the Burpee Foundation to help expand its garden-to-table program. The grant will provide for the addition of a large greenhouse and renovation of the current one. As part of the sustainability initiatives at the school, students help harvest crops in the 35,000-square-foot organic garden, which has fl ourished in the past two years. The orchard, planted in January 2015, will feature 200 fruit and nut trees when it’s completed. Jones stated, “Many of the students never had the experience of tending the garden and everything that goes along with it.” He explained how the students enjoy these

tasks as they work together, interact in groups and gain skills that will benefi t them in the future. “Those are the types of lessons I want the kids to have,” Jones continued. Whether in biology class or working in the garden, stables, chicken coop, orchard or newly constructed vineyard, the 300-acre widespread campus offers plenty of room for outdoor learning opportunities. Students are also given the fulfi llment of living in a small and intimate community – with only about 100 students enrolled at the school – as well as building relationships with roommates, faculty advisors and teachers. With students coming from 16 different countries, the school houses a diverse group of young individuals. The Orme School offers opportunities for students to grow beyond the traditional classroom, preparing them to meet the challenges of college and the world beyond.

FormoreinformationontheOrmeSchool,visitormeschool.org.

RevathiBatolaisanexchangestudentfromIndiawhowasonascholarshipprogramsponsoredbytheU.S.StateDepartment.SheearnedherAssociatesdegreeinjournalismfromScottsdaleCommunityCollegeandhasreturnedtoherhomecountry.

Find more green kids articles at greenlivingaz.com/greenkids

SUSTAINABLELEARNINGATTHEORMESCHOOLBY REVATHI BATOLA

AlexAleman

RyanJonesandKhoaNygen

TrAvEl


travel

If you’re looking for a local getaway that’s refreshing for both you and Mother Earth, take a peek at Loews Ventana Canyon.

Located in Tucson at the bottom of the Santa Catalina mountains, Loews Ventana Canyon’s architect John Hill was determined to have the resort harmonize with the beautiful surrounding Sonoran Desert. Hill designed the building to look like the ribs of a saguaro cactus and vowed not to harm a single one of the 3,500 saguaro cacti that were rooted in the area.

If this sounds a lot like Frank Lloyd Wright to you, there’s a reason for that. “The architect for the resort was one of [Wright’s] students,” said Derek McCann, Ventana Canyon’s general manager.

The resort is built on top of a koi pond that is both beautiful and functional, serving as a cooling system for the building. Completed in 1984, Architectural Digest hailed Ventana Canyon “the fi rst environmentally concerned resort in America.”

Since the resort’s debut, staying green has been a major priority. Already avid recyclers, when the resort renovates this fall, the owners say that nothing will get thrown away – absolutely everything will be sold or repurposed. They’ve upgraded their lights to LED bulbs, switched to chemical-free cleaning products and eco-friendly paper and pens. The resort’s two restaurants have dedicated themselves to creating an indigenous menu by using foods from local farms, and guests are even able to take desert cooking classes to learn how to prepare native foods at home.

If you visit Loews Ventana Canyon, make sure to explore the half-mile Window Walk Nature Trail from the koi pond to an 80-foot natural waterfall. Keep going for a lookout over

the valley, leading to the resort’s butterfl y and hummingbird garden and a desert tortoise habitat.

“I think that it is simply our responsibility as an operator of luxury hotels and resorts to do the right thing environmentally as well as preserve the future for our children,” McCann said.

Loews also has a “good neighbor policy” – one of the fi rst in the industry – that dedicates time and resources to supporting local charities, such as Tu Nidito, Tucson Values Teachers and others. “It is our way of giving back to the community that has offered its support throughout the years to Loews,” McCann said.

For more information, visit loewshotels.com/ventana-canyon.

Colleen Stinchcombe is a full-time editor and freelance writer living in Phoenix, AZ. You can follow her on Twitter at @castinchcombe and visit her website at colleenstinchcombe.com


eCO-FrIeNDlY StaYCatION

BY COLLEEN STINCHCOMBE

LOEWS VENTANA CANYON

Old Town Cottonwood Old Town is known for its Main

Street with over 60 businesses that attract visitors and support local

residents. Located just minutes from

Sedona, Jerome and Clarkdale, Old Town Cottonwood is ideally situated near the Verde River,

offering a variety of recreational activities that include camping, picnicking, horseback riding and

fishing. For more information and to

explore upcoming events, visit

OldTown.org

Cottonwood, AZ The Verde Valley Wine Trail invites

wine enthusiasts to experience a destination rich in history, beauty,

and the production of exquisite wines.

The wineries and tasting rooms offer a variety of skillfully crafted wines to satisfy any wine taster’s palate. Every winery has its own unique personality and distinct wines for visitors to discover at each stop

along the Wine Trail. For more information and to explore

upcoming events, visit

CottonwoodChamberAZ.org

Governor’s Tourism Award Winner Verde Valley… Lonely Planet Top 10 Places to Visit

Sustainable Economic Growth City of the Decade Winner

HISTORIC OLD TOWN COTTONWOOD Located in the “Heart of Verde Valley Wine Country”. An easy trip from Phoenix—only an hour and a half drive north.

Wine Tasting Rooms Shops & Boutiques

Galleries Antique Stores

Hotels Nature Trails Historic Tours

Cafes & Restaurants

Cottonwood Chamber of Commerce: (928) 634-7593 · VerdeValleyWineTrail.com

http://colleenstinchcombe.com

If you’re looking for a local getaway that’s refreshing for both you and Mother Earth, take a peek at Loews Ventana Canyon.

Located in Tucson at the bottom of the Santa Catalina mountains, Loews Ventana Canyon’s architect John Hill was determined to have the resort harmonize with the beautiful surrounding Sonoran Desert. Hill designed the building to look like the ribs of a saguaro cactus and vowed not to harm a single one of the 3,500 saguaro cacti that were rooted in the area.

If this sounds a lot like Frank Lloyd Wright to you, there’s a reason for that. “The architect for the resort was one of [Wright’s] students,” said Derek McCann, Ventana Canyon’s general manager.

The resort is built on top of a koi pond that is both beautiful and functional, serving as a cooling system for the building. Completed in 1984, Architectural Digest hailed Ventana Canyon “the fi rst environmentally concerned resort in America.”

Since the resort’s debut, staying green has been a major priority. Already avid recyclers, when the resort renovates this fall, the owners say that nothing will get thrown away – absolutely everything will be sold or repurposed. They’ve upgraded their lights to LED bulbs, switched to chemical-free cleaning products and eco-friendly paper and pens. The resort’s two restaurants have dedicated themselves to creating an indigenous menu by using foods from local farms, and guests are even able to take desert cooking classes to learn how to prepare native foods at home.

If you visit Loews Ventana Canyon, make sure to explore the half-mile Window Walk Nature Trail from the koi pond to an 80-foot natural waterfall. Keep going for a lookout over

the valley, leading to the resort’s butterfl y and hummingbird garden and a desert tortoise habitat.

“I think that it is simply our responsibility as an operator of luxury hotels and resorts to do the right thing environmentally as well as preserve the future for our children,” McCann said.

Loews also has a “good neighbor policy” – one of the fi rst in the industry – that dedicates time and resources to supporting local charities, such as Tu Nidito, Tucson Values Teachers and others. “It is our way of giving back to the community that has offered its support throughout the years to Loews,” McCann said.

For more information, visit loewshotels.com/ventana-canyon.

Colleen Stinchcombe is a full-time editor and freelance writer living in Phoenix, AZ. You can follow her on Twitter at @castinchcombe and visit her website at colleenstinchcombe.com


ECO-FRIENDLY STAYCATION

BY COLLEEN STINCHCOMBE

LOEWS VENTANA CANYON

Old Town Cottonwood Old Town is known for its Main

Street with over 60 businesses that attract visitors and support local

residents. Located just minutes from

Sedona, Jerome and Clarkdale, Old Town Cottonwood is ideally situated near the Verde River,

offering a variety of recreational activities that include camping, picnicking, horseback riding and

fishing. For more information and to

explore upcoming events, visit

OldTown.org

Cottonwood, AZ The Verde Valley Wine Trail invites

wine enthusiasts to experience a destination rich in history, beauty,

and the production of exquisite wines.

The wineries and tasting rooms offer a variety of skillfully crafted wines to satisfy any wine taster’s palate. Every winery has its own unique personality and distinct wines for visitors to discover at each stop

along the Wine Trail. For more information and to explore

upcoming events, visit

CottonwoodChamberAZ.org

Governor’s Tourism Award Winner Verde Valley… Lonely Planet Top 10 Places to Visit

Sustainable Economic Growth City of the Decade Winner

HISTORIC OLD TOWN COTTONWOOD Located in the “Heart of Verde Valley Wine Country”. An easy trip from Phoenix—only an hour and a half drive north.

Wine Tasting Rooms Shops & Boutiques

Galleries Antique Stores

Hotels Nature Trails Historic Tours

Cafes & Restaurants

Cottonwood Chamber of Commerce: (928) 634-7593 · VerdeValleyWineTrail.com

http://www.vvwinetrail.com

http://cottonwoodchamberaz.org

http://oldtown.org


[SECTION NAME]

MAY LAUNCH PARTYThank you to everyone who attended our May Issue Launch Party! It was our most highly-attended event so far this year.

Special thank to all who were involved:

Hosts - Tom and Kathy Maguire

Sponsors - Maguire Financial and Old Republic Title Company

Pedicab - Phoenix Pedicab Service

Nonprofi t - Wild at Heart Owls

Zero waste partners - Recycled City LLC and Waste Management

Photos - Kristen Stowe

Vendors:

We hope to see you at the June launch party!

“Thank you so much for inviting me to the Green Living party. It was delightful to meet so many people trying to make this world better. And thank you as well for being such a gracious steward of your lovely home – and trees!” – Andrea

“Thank you for opening your home for the launch of Green Living magazine’s May issue! I had a wonderful time and so appreciated the work and planning that was involved.” – Mary

24 Carrots!Alliance Beverage

DistributingAmici CateringCrooked Sky Farms Delighted By:

The Original Dessert Hummus

DeVita Natural Skin Care Systems

Herbal Nails & SpaJewel’s Bakery & Café

Mexican MoonshineOriginal ChopShop Co.Ruby Farias DesignsSonoran BrewingStudio11SoapTruly Massage Veronica Bahn

Essential OilsYoga SongbirdWhite WaterWhole Foods Market

Scottsdale

“Thank you, thank you for the fun night! I loved everything about it, especially the center pieces on the tables using fi gs!” – Cindy

Mailyn Heustis, Joyce Hemmen, Jane Cole

Lisa Wojo

Molly RosenbaumAmici Catering

Rory Ellis, Darice Ellis

Brian Kocour, John Martinson

Bree Ferber, Sheri OkalskiDeVita Natural Skin Care Systems

Lisa CliftonJennifer KelberYoga Songbird

Bob Fox with Wild at Heart Owls, Kathy Maguire

Kristen Calhoun, Mary McCormick

Makenzie and Michael MoodyDelighted By: The Original Dessert Hummus

Sheila Scanlan

DIRECTIONS1. Mix ingredients well. Portion into four 7 oz. patties and form into

burgers. Lay them gently on a wax paper lined pan, cover and place in the refrigerator.

2. Assemble the avocado crema, then remove patties from the refrigerator. 3. Fire up the grill. Once it is nice and hot, turn the heat down halfway.4. Season the burger patties with salt and pepper and brush a little olive oil

on both sides.5. Lay the burgers on the grill and let them cook. After about three

minutes, lift each burger, quarter turn it to the right, and lay the burger down again on the same side (this will give you those nice crisscross-pattern grill marks).

6. Let them cook for another three minutes, then fl ip the burgers to the other side. Repeat the lift and quarter-turn technique. Cook each burger to an internal temperature of 155 degrees.

7. Take the burgers off the grill and rest for three minutes.8. While resting: Take the onion kaiser buns and place them on the grill for

added fl avor.9. Lay the bottom bun down and place the rested burger on top. Top the

burger with pico de gallo or other desired toppings. Take the top bun, spread the avocado crema and lay on top.

DIRECTIONS1. Cut the avocado in half and remove

the pit. With a spoon, scoop the fl esh of the avocado into a mixing bowl. Using a fork, crush the pulp of the avocado.

2. Add a pinch of sea salt, black pepper and cumin, and mix well. Add the sour cream and whisk until smooth.

3. Place in a sealable storage container and store in the refrigerator.

INGREDIENTS12 oz. Denmark Foods chorizo12 oz. fresh ground pork4 oz. fi re roasted New

Mexican hatch chilies (peeled, seeded and diced)

Pinch sea saltPinch ground black pepper 4 onion kaiser burger buns

INGREDIENTS1 avocado1/2 cup sour cream1/4 tsp ground cumin1 Tbsp fresh squeezed

lemon juice Pinch sea saltPinch ground black pepper

PORK CHORIZO BURGER WITH NEW MEXICAN HATCH CHILIES

AVOCADO CREMA

This pork chorizo burger from chief culinary offi cer at M Culinary by Michael’s – Michael DeMaria – is a great way to use fresh, local summer ingredients to make a spicy summer treat.


MAYLAUNCHPARTYThankyoutoeveryonewhoattendedourMayIssueLaunchParty!Itwasourmosthighly-attendedeventsofarthisyear.

Specialthanktoallwhowereinvolved:

Hosts-TomandKathyMaguire

Sponsors-MaguireFinancialandOldRepublicTitleCompany

Pedicab-PhoenixPedicabService

Nonprofi t-WildatHeartOwls

Zero waste partners-RecycledCityLLCandWasteManagement

Photos -KristenStowe

Vendors:

WehopetoseeyouattheJunelaunchparty!

“ThankyousomuchforinvitingmetotheGreenLivingparty.Itwasdelightfultomeetsomanypeopletryingtomakethisworldbetter.Andthankyouaswellforbeingsuchagraciousstewardofyourlovelyhome–andtrees!”–Andrea

“ThankyouforopeningyourhomeforthelaunchofGreenLivingmagazine’sMayissue!Ihadawonderfultimeandsoappreciatedtheworkandplanningthatwasinvolved.”–Mary

24Carrots!AllianceBeverage

DistributingAmiciCateringCrookedSkyFarmsDelightedBy:

TheOriginalDessertHummus

DeVitaNaturalSkinCareSystems

HerbalNails&SpaJewel’sBakery&Café

MexicanMoonshineOriginalChopShopCo.RubyFariasDesignsSonoranBrewingStudio11SoapTrulyMassageVeronicaBahn

EssentialOilsYogaSongbirdWhiteWaterWholeFoodsMarket

Scottsdale

“Thankyou,thankyouforthefunnight!Ilovedeverythingaboutit,especiallythecenterpiecesonthetablesusingfigs!”–Cindy

MailynHeustis,JoyceHemmen,JaneCole

LisaWojo

MollyRosenbaumAmiciCatering

RoryEllis,DariceEllis

BrianKocour,JohnMartinson

BreeFerber,SheriOkalskiDeVitaNaturalSkinCareSystems

LisaCliftonJenniferKelberYogaSongbird

BobFoxwithWildatHeartOwls,KathyMaguire

KristenCalhoun,MaryMcCormick

MakenzieandMichaelMoodyDelightedBy:TheOriginalDessertHummus

SheilaScanlan

recipes

DirecTiONs1. Mixingredientswell.Portionintofour7oz.pattiesandforminto

burgers.Laythemgentlyonawaxpaperlinedpan,coverandplaceintherefrigerator.

2. Assembletheavocadocrema,thenremovepattiesfromtherefrigerator.3. Fireupthegrill.Onceitisniceandhot,turntheheatdownhalfway.4. Seasontheburgerpattieswithsaltandpepperandbrushalittleoliveoil

onbothsides.5. Laytheburgersonthegrillandletthemcook.Afteraboutthree

minutes,lifteachburger,quarterturnittotheright,andlaytheburgerdownagainonthesameside(thiswillgiveyouthosenicecrisscross-patterngrillmarks).

6. Letthemcookforanotherthreeminutes,thenfliptheburgerstotheotherside.Repeattheliftandquarter-turntechnique.Cookeachburgertoaninternaltemperatureof155degrees.

7. Taketheburgersoffthegrillandrestforthreeminutes.8. Whileresting:Taketheonionkaiserbunsandplacethemonthegrillfor

addedflavor.9. Laythebottombundownandplacetherestedburgerontop.Topthe

burgerwithpicodegalloorotherdesiredtoppings.Takethetopbun,spreadtheavocadocremaandlayontop.

DirecTiONs1. Cuttheavocadoinhalfandremove

thepit.Withaspoon,scoopthefleshoftheavocadointoamixingbowl.Usingafork,crushthepulpoftheavocado.

2. Addapinchofseasalt,blackpepperandcumin,andmixwell.Addthesourcreamandwhiskuntilsmooth.

3. Placeinasealablestoragecontainerandstoreintherefrigerator.

iNGreDieNTs12oz.DenmarkFoodschorizo12oz.freshgroundpork4oz.fireroastedNew

Mexicanhatchchilies(peeled,seededanddiced)

PinchseasaltPinchgroundblackpepper4onionkaiserburgerbuns

iNGreDieNTs1avocado1/2cupsourcream1/4tspgroundcumin1Tbspfreshsqueezed

lemonjuicePinchseasaltPinchgroundblackpepper

PORKCHORIZOBURGERWITHNEWMEXICANHATCHCHILIES

AVOCADOCREMA

ThisporkchorizoburgerfromchiefculinaryofficeratMCulinarybyMichael’s–MichaelDeMaria–isagreatwaytousefresh,localsummeringredientstomakeaspicysummertreat.

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recipes

The Orme School928.632.7601

visit us at ormeschool.org

Since 1929, Sustainability has not been just a catchphrase at Orme, but a way of life. It is a commitment woven into our daily life.

Fueled by a $1.5 million grant from The Burpee Foundation, The Orme School is giving our students the tools they will need to rise up to the challenges they will face as the future caretakers of our planet.

Are you ready for the challenge? The Orme School is still accepting applications for Summer Camp 2015 and the 2015-2016 School Year. Call us today to schedule your tour and see, first hand, how we are changing the world.

The Orme School Excellence. Tradition. Character

This is how we change the World

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Kathy Maguire

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602.418.4565 [email protected] kathymaguire.com8341 E. Gelding Drive, Scottsdale, AZ 85260 • o. 480.994.0800

Supporting sustainable housing and lifestyle

CENTRAL ARIZONA

june 3GREEN LIVING LAUNCH PARTY5:30 p.m.-7:30 p.m.Seasons 52, Biltmore Fashion Park2502 E. Camelback Rd., PhoenixGreen Living magazine invites you to our June Issue Launch Party! Enjoy complimentary appetizers and drinks from local vendors, while socializing with like-minded, eco-conscious people. Admire Tesla cars on site and take part in the 50/50 cash-only raffl e to benefi t the Electric Auto Association, Phoenix Chapter. Please RSVP. greenlivingaz.com/party

june 6DISCOVER ROWING!8:00 a.m.-10:00 a.m.Tempe Town Lake100 E. Rio Salado Pkwy, TempeRow your day away in an eight-oared boat on Tempe Town Lake! Participants will receive a boatyard tour and learn about the rowing equipment, including the dialect of a rower. Pre-registration is required. Each ticket is $25.00 and the registration deadline is June 4. rowrio.org

june 13YOUR BALANCED LIFE RETREAT9:00 a.m.-4:30 p.m.Mountain Bridge Community Association8730 E. Mountain Bridge, MesaIs your work-life balance out of whack? Register for the Your Balanced Life Retreat to learn how to get your life back in synch. Explore your life’s current balance, discover your internal compass and align your values to your vision. Tickets are $49.00 per person, which includes lunch and a program workbook.asba.com/events

june 13MINDFUL PRACTICES SERIES9 a.m.-11 a.m.Omni Scottsdale Resort & Spa4949 E. Lincoln Drive, ScottsdaleGather on Global Wellness Day for a meditation workshop and discover uses of essential oils and how to incorporate them into your favorite dishes. Space is limited; call 480-627-3020 to reserve your space. Price is $40.00. omnihotels.com/scottsdaleevents

june 20SCOTTSDALE BEER PALOOZA1:00 p.m.-6:00 p.m.WestWorld of Scottsdale16601 N. Pima Rd., ScottsdaleSpend your Father’s Day weekend indoors, drinking cold beer at Scottsdale Beer Palooza. Sample craft beers, including seasonal summer brews, and purchase the ones you like. General admission is $30.00 per person, while designated drivers’ admission is just $10.00. Visit the website for VIP options and a list of beers available at the event. scottsdalebeerpalooza.com

june 25SPECTACULAR NATURE: FOSSILS2:00 p.m.Tempe Public Library 3500 S. Rural Rd., TempePop into the Tempe Public Library and join the LGF Foundation, as a representative shares and explains several pieces from the foundation’s natural history collection, including Arizona’s state fossil (petrifi ed wood) and dinosaur fossils. Attendance is free and registration isn’t required, but be sure to arrive on time.tempe.gov/library

GREEN SCENESJUNE CALENDAR OF EVENTS

6/27 Ha:san Bak Saguaro Harvest Celebration 6/29 Native Herb Festival 6/25 Spectacular Nature: Fossils

LENTIL BURGER WITH CARAMELIZED ONIONS

DirecTiONs

1. Place all ingredients in a food processor. Pulse for three

seconds, 3-4 times. Remove the mixture and form into balls.

Balls should be 6-8 oz. in weight, depending on if full-size or

smaller burgers are desired.

2. Flatten each ball into a patty. In a pan or on a fl at griddle,

brown the patty with a little bit of olive oil.

3. Select buns (or a leafy wrap) of your choice and garnish with

your favorite toppings. Pita Jungle suggests thinly sliced

radishes, sprinkles of sumac, mint leaves and a couple drops

of pomegranate molasses.

Serves 1-2 full-size burgers, or 3-4 mini burgers.

iNGreDieNTs

1 cup cooked lentils

1 cup cooked brown rice

1/4 cup diced radish

1/4 cup diced jalapeño

2 Tbsp caramelized onions

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp cumin

1/2 tsp allspice

1 tsp onion powder

This recipe from Pita Jungle’s co-owner/founder Bassel Osmani is sure to be a hit at your backyard BBQ this summer.

For more recipes visit greenlivingaz.com/recipes

http://www.ormeschool.org

http://www.kathymaguire.com


LENTILBURGERWITHCARAMELIZEDONIONS

DIRECTIONS

1. Placeallingredientsinafoodprocessor.Pulseforthree

seconds,3-4times.Removethemixtureandformintoballs.

Ballsshouldbe6-8oz.inweight,dependingoniffull-sizeor

smallerburgersaredesired.

2. Flatteneachballintoapatty.Inapanoronaflatgriddle,

brownthepattywithalittlebitofoliveoil.

3. Selectbuns(oraleafywrap)ofyourchoiceandgarnishwith

yourfavoritetoppings.PitaJunglesuggeststhinlysliced

radishes,sprinklesofsumac,mintleavesandacoupledrops

ofpomegranatemolasses.

Serves1-2full-sizeburgers,or3-4miniburgers.

INGREDIENTS

1cupcookedlentils

1cupcookedbrownrice

1/4cupdicedradish

1/4cupdicedjalapeño

2Tbspcaramelizedonions

1/2tspsalt

1/2tspgroundblackpepper

1/2tspcumin

1/2tspallspice

1tsponionpowder

ThisrecipefromPitaJungle’sco-owner/founderBasselOsmaniissuretobeahitatyourbackyardBBQthissummer.

For more recipes visit greenlivingaz.com/recipes

CENTRAL ARIZONA

june3GREEN LIVING LAUNCH PARTY5:30p.m.-7:30p.m.Seasons52,BiltmoreFashionPark2502E.CamelbackRd.,PhoenixGreenLivingmagazineinvitesyoutoourJuneIssueLaunchParty!Enjoycomplimentaryappetizersanddrinksfromlocalvendors,whilesocializingwithlike-minded,eco-consciouspeople.AdmireTeslacarsonsiteandtakepartinthe50/50cash-onlyraffletobenefittheElectricAutoAssociation,PhoenixChapter.PleaseRSVP.greenlivingaz.com/party

june6DISCOVER ROWING!8:00a.m.-10:00a.m.TempeTownLake100E.RioSaladoPkwy,TempeRowyourdayawayinaneight-oaredboatonTempeTownLake!Participantswillreceiveaboatyardtourandlearnabouttherowingequipment,includingthedialectofarower.Pre-registrationisrequired.Eachticketis$25.00andtheregistrationdeadlineisJune4.rowrio.org

june13YOUR BALANCED LIFE RETREAT9:00a.m.-4:30p.m.MountainBridgeCommunityAssociation8730E.MountainBridge,MesaIsyourwork-lifebalanceoutofwhack?RegisterfortheYourBalancedLifeRetreattolearnhowtogetyourlifebackinsynch.Exploreyourlife’scurrentbalance,discoveryourinternalcompassandalignyourvaluestoyourvision.Ticketsare$49.00perperson,whichincludeslunchandaprogramworkbook.asba.com/events

june13MINDFUL PRACTICES SERIES9a.m.-11a.m.OmniScottsdaleResort&Spa4949E.LincolnDrive,ScottsdaleGatheronGlobalWellnessDayforameditationworkshopanddiscoverusesofessentialoilsandhowtoincorporatethemintoyourfavoritedishes.Spaceislimited;call480-627-3020toreserveyourspace.Priceis$40.00.omnihotels.com/scottsdaleevents

june20SCOTTSDALE BEER PALOOZA1:00p.m.-6:00p.m.WestWorldofScottsdale16601N.PimaRd.,ScottsdaleSpendyourFather’sDayweekendindoors,drinkingcoldbeeratScottsdaleBeerPalooza.Samplecraftbeers,includingseasonalsummerbrews,andpurchasetheonesyoulike.Generaladmissionis$30.00perperson,whiledesignateddrivers’admissionisjust$10.00.VisitthewebsiteforVIPoptionsandalistofbeersavailableattheevent.scottsdalebeerpalooza.com

june25SPECTACULAR NATURE: FOSSILS2:00p.m.TempePublicLibrary3500S.RuralRd.,TempePopintotheTempePublicLibraryandjointheLGFFoundation,asarepresentativesharesandexplainsseveralpiecesfromthefoundation’snaturalhistorycollection,includingArizona’sstatefossil(petrifiedwood)anddinosaurfossils.Attendanceisfreeandregistrationisn’trequired,butbesuretoarriveontime.tempe.gov/library

GREEN SCENESJUNECALENDAROFEVENTS

6/27Ha:sanBakSaguaroHarvestCelebration 6/29NativeHerbFestival 6/25SpectacularNature:Fossils


green scenes

NORTHERN ARIZONA

june 18-28LAVENDER FESTIVAL9:00 a.m.-3:00 p.m.Red Rock FarmsArizona 180A, ConchoOn Thursday-Sunday, come out to the Red Rock Farms to enjoy the beautiful aroma of lavender at the 12th Annual Lavender Festival. Admission is $5.00 per person and includes tips on growing and cooking lavender, as well as tastings and products available for purchase.redrockfarms.com

june 19-20TILTED EARTH WINE & MUSIC FESTIVAL4:00 p.m.-12:00 a.m.1500 N. Page Springs Rd., CornvilleEnjoy two days full of wine, music and fun at the Tilted Earth Festival. While your kiddos jump around in the Kid’s Zone, sample a variety of local wines and participate in a silent auction. General admission starts at $45.00. Visit the website for VIP and children’s admission. tiltedearthfestival.com

june 20DISCOVERING ARIZONA BEES!10:00 a.m.White Mountain Nature Center425 S. Woodland Rd., Pinetop-LakesideVisit White Mountain Nature Center and discover the many types of bees in Arizona, including honeybees, bumblebees and Africanized bees. Learn about the issues surrounding bees and learn how to create a “bee condo” for your yard. whitemountainnaturecenter.org

june 20-21SUMMER SOLSTICE CELEBRATION6:00 a.m.-9:00 p.m.Upper Wolf Creek Campground, PrescottJune 21 is the longest day of the year, so why not spend it enjoying the outdoors? After a day full of dancing and hiking on the 20th, participants are welcome to say overnight. In the morning, enjoy a nature walk and sacred circle. Admission is free, but $10.00 donations are appreciated.prescottcircle.org

june 21POOL POTLUCK, POETRY & SONG6 p.m.-9 p.m.Heaven on Earth Retreat4395 Lake Fork Rd., Granite Dells, PrescottCool off at this Organic Raw Vegan Potluck in the Pool! Bring your suit, towel and a vegan organic dish in a fl oating bowl with high walls for zipping across the pool. Price is $10.00 and reservations are essential. Call/text 928-308-2146 or [email protected]

june 29NATIVE HERB FESTIVAL10:00 a.m.-3:00 p.m.The Arboretum at Flagstaff4001 S. Woody Mountain Rd., FlagstaffHead to the Arboretum in Flagstaff and learn straight from the experts about growing native herbs and about each herb’s medicinal properties. Have fun making herb crafts, while enjoying live entertainment, food and beer. To join the fun, tickets cost $17.00 for Arboretum members and $20.00 for non-members.thearb.org

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SOUTHERN ARIZONA

june 5GREEN LIVING TUCSON LAUNCH PARTY5:30 p.m.-7:30 p.m.Borderlands Brewing Company 119 E. Toole Ave., Tucson You’re invited to the Green Living Tucson launch party! Join us to celebrate our June issue and World Environment Day. Enjoy appetizers and drinks from local food vendors and donate to the 50/50 raffl e benefi tting Watershed Management Group, Inc. nonprofi t (cash-only donations). Please RSVP.greenlivingaz.com/tucsonparty

june 6MOONLIGHT HIKE6:30 p.m.-9:30 p.m.Catalina State Park11570 N. Oracle Rd., TucsonCelebrate National Trails Day with a moonlit hike through the Loop Trail at Catalina State Park. The hike ends with a delicious snack, but don’t forget your water and fl ashlight. This family-friendly event is free of charge.orovalleyaz.gov

june 24EL DÌA DE SAN JUAN FIESTA5:00 p.m.-10:00 p.m.Mercado San Agustín100 S. Avenida Del Convento, TucsonKick off the summer with a celebration of monsoon season and St. John the Baptist, patron saint of water. After a ceremonial procession, take part in rodeo events, watch folklorico dancers groove to live mariachi bands and cheer for cowboys on horseback. Refreshments will be available for purchase, but admission is free. Visit the Facebook pagefor more.

june 27HA:SAN BAK SAGUARO HARVEST CELEBRATIONAll day Colossal Cave Mountain Park16721 E. Old Spanish Trl., Vail Aside from thorns, the saguaro cactus is actually quite sweet. Harvest the fruit, prepare and taste saguaro products, all while learning about the saguaro and its natural history. For the 5:00 a.m. workshop, pre-registration is required. Otherwise, join in on the celebration at $5.00 per car.colossalcave.org

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green scenes

NORTHERN ARIZONA

june18-28LAVENDER FESTIVAL9:00a.m.-3:00p.m.RedRockFarmsArizona180A,ConchoOnThursday-Sunday,comeouttotheRedRockFarmstoenjoythebeautifularomaoflavenderatthe12thAnnualLavenderFestival.Admissionis$5.00perpersonandincludestipsongrowingandcookinglavender,aswellastastingsandproductsavailableforpurchase.redrockfarms.com

june19-20TILTED EARTH WINE & MUSIC FESTIVAL4:00p.m.-12:00a.m.1500N.PageSpringsRd.,CornvilleEnjoytwodaysfullofwine,musicandfunattheTiltedEarthFestival.WhileyourkiddosjumparoundintheKid’sZone,sampleavarietyoflocalwinesandparticipateinasilentauction.Generaladmissionstartsat$45.00.VisitthewebsiteforVIPandchildren’sadmission.tiltedearthfestival.com

june20DISCOVERING ARIZONA BEES!10:00a.m.WhiteMountainNatureCenter425S.WoodlandRd.,Pinetop-LakesideVisitWhiteMountainNatureCenteranddiscoverthemanytypesofbeesinArizona,includinghoneybees,bumblebeesandAfricanizedbees.Learnabouttheissuessurroundingbeesandlearnhowtocreatea“beecondo”foryouryard.whitemountainnaturecenter.org

june20-21SUMMER SOLSTICE CELEBRATION6:00a.m.-9:00p.m.UpperWolfCreekCampground,PrescottJune21isthelongestdayoftheyear,sowhynotspenditenjoyingtheoutdoors?Afteradayfullofdancingandhikingonthe20th,participantsarewelcometosayovernight.Inthemorning,enjoyanaturewalkandsacredcircle.Admissionisfree,but$10.00donationsareappreciated.prescottcircle.org

june21POOL POTLUCK, POETRY & SONG6p.m.-9p.m.HeavenonEarthRetreat4395LakeForkRd.,GraniteDells,PrescottCooloffatthisOrganicRawVeganPotluckinthePool!Bringyoursuit,towelandaveganorganicdishinafloatingbowlwithhighwallsforzippingacrossthepool.Priceis$10.00andreservationsareessential.Call/[email protected]

june29NATIVE HERB FESTIVAL10:00a.m.-3:00p.m.TheArboretumatFlagstaff4001S.WoodyMountainRd.,FlagstaffHeadtotheArboretuminFlagstaffandlearnstraightfromtheexpertsaboutgrowingnativeherbsandabouteachherb’smedicinalproperties.Havefunmakingherbcrafts,whileenjoyingliveentertainment,foodandbeer.Tojointhefun,ticketscost$17.00forArboretummembersand$20.00fornon-members.thearb.org

SOUTHERN ARIZONA

june5GREEN LIVING TUCSON LAUNCH PARTY5:30p.m.-7:30p.m.BorderlandsBrewingCompany119E.TooleAve.,TucsonYou’reinvitedtotheGreenLivingTucsonlaunchparty!JoinustocelebrateourJuneissueandWorldEnvironmentDay.Enjoyappetizersanddrinksfromlocalfoodvendorsanddonatetothe50/50rafflebenefittingWatershedManagementGroup,Inc.nonprofit(cash-onlydonations).PleaseRSVP.greenlivingaz.com/tucsonparty

june6MOONLIGHT HIKE6:30p.m.-9:30p.m.CatalinaStatePark11570N.OracleRd.,TucsonCelebrateNationalTrailsDaywithamoonlithikethroughtheLoopTrailatCatalinaStatePark.Thehikeendswithadelicioussnack,butdon’tforgetyourwaterandflashlight.Thisfamily-friendlyeventisfreeofcharge.orovalleyaz.gov

june24EL DÌA DE SAN JUAN FIESTA5:00p.m.-10:00p.m.MercadoSanAgustín100S.AvenidaDelConvento,TucsonKickoffthesummerwithacelebrationofmonsoonseasonandSt.JohntheBaptist,patronsaintofwater.Afteraceremonialprocession,takepartinrodeoevents,watchfolkloricodancersgroovetolivemariachibandsandcheerforcowboysonhorseback.Refreshmentswillbeavailableforpurchase,butadmissionisfree.VisittheFacebookpageformore.

june27HA:SAN BAK SAGUARO HARVEST CELEBRATIONAlldayColossalCaveMountainPark16721E.OldSpanishTrl.,VailAsidefromthorns,thesaguarocactusisactuallyquitesweet.Harvestthefruit,prepareandtastesaguaroproducts,allwhilelearningaboutthesaguaroanditsnaturalhistory.Forthe5:00a.m.workshop,pre-registrationisrequired.Otherwise,joininonthecelebrationat$5.00percar.colossalcave.org

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A Second Look . . . . . . . . . . . . . . . . . . . . . . . . . . . . Inside Back CoverAllstate Appliances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Arizona Center for Advanced Medicine . . . . . . . . . . . . . . . . . . . . . . 1AZ2DO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36Bauman’s Xtreme Training . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Borderlands Brewing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22Buffalo Collection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Copenhagen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Cottonwood, Old Town . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25Desert’s Edge RV Park . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39Endless Food Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39Fair Trade Café . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22Jan Green, REALTOR®, GREEN®, SFR, EcoBroker® . . . . . . . . . . . . . . .7Kathy Maguire, REALTOR®, GRI, ABR®, GREEN, EcoBroker® . . . . . .8Keep Arizona Beautiful . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7KFNX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2Le Rendez-vous . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23Lifetime Tea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22LOEWS Ventana Canyon Resort . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37Oakcraft Cabinetry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Back CoverOrme School . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34Planet Hugger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Plant to Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23Southwest College of Naturopathic Medicine . . . . . . . . . . . . . . . .6Scottsdale Beer Palooza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22Seshi Organic Salon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Statefarm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33SunTrac Solar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Inside Front Cover Unifi ed Brands . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Vegan House . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

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Wondering what to get dear ol’ Dad for his special day? Before you run out and buy another grill spatula set or the latest design in neck wear, remember that guys like to be pampered, too. We sampled (yes, Jennifer got in on the fun, too!) a few Earth-friendly body and hair care products that’ll make your papa feel like a VIP this Father’s Day.

Product reviews by our eco-conscious couple John and Jennifer Burkhart

See more product reviews at greenlivingaz.com/hgsg

HE’S GREEN SHE’S GREEN

145 | FACE & BODY SKIN BALM

HE SAID: Say goodbye to that dumb lotion you’ve been using, because Intelligent Skincare is here! That’s right, guys, put this stuff on your skin and your I.Q. will shoot up to genius level! You’ll be building rockets in no time. Okay, silly marketing strategy, but a quality product. Good hydration for a decent price.

SHE SAID: I’m defi nitely stealing this! (Sorry, hon.) It’s often hard to fi nd the perfect face lotion, especially for those hot Arizona summers, but this one is fantastic. The light, non-greasy formula spreads easily and seems to hydrate all day. It’s virtually scent-free too, so it’s perfect for guys or gals.

He gave it: She gave it:

BADGER | HAIR POMADE


HE SAID: We’ve reviewed quite a few Badger products over the years, and they’re all nearly the same product. This hair pomade is a quality product that adds nice shine. The hold was too weak for me, but that’s to be expected when you put foot balm in your hair. Oh, and minus one star for the outrageous price.

SHE SAID: This one was tough, not only because I don’t have short hair to style, but because it has almost equal pros and cons. It worked to tame pesky fl y-aways, but left a greasy-then-stiff feeling in my hair. You only have to use a tiny bit for it to work, but it smells like a wizard’s medicine cabinet. I’ll stick to coconut oil.

KISS MY FACE | NATURAL MAN 3-IN-1 WASH, AQUA SCENT

HE SAID: This body wash was a Jack-of-all-trades, Master-of-none. Good but not great at cleaning hair, body and face. It was clearly designed for people with insanely hectic schedules – people who are far too busy to open three bottles in the shower.

SHE SAID: Nothing gets me going in the morning like the brisk scent of...water! “Aqua,” isn’t that a color? No mind, since this had virtually no scent anyway. I was surprised when it didn’t foam up like soap, but worked great anyhow as a deodorizing body wash.


EVERY MAN JACK | 2-IN-1 THICKENING SHAMPOO + CONDITIONER

HE SAID: I really liked this one. It had a complex smell that was mostly peppermint, and it left my hair feeling clean and soft. It came in a fl ask shaped bottle, which will come in handy if I ever need to smuggle shampoo into the club. I didn’t notice any thickening effect though.

SHE SAID: While I can’t speak for the “thickening” hair claim, I do hope it works! This gal could use some lusher locks. At least it worked great making my hair feel squeaky clean. Not a huge fan of the scent, which was slightly minty, slightly “I dumped my whole essential oil collection in the tub.” The scent faded with a rinse, thankfully.


He gave it:

THRIVE | ENERGY SCRUB

HE SAID: The guys at Thrive must have a serious caffeine addiction. I mean, I like coffee as much as the next person, but I’ve never wondered how much energy I could get by rubbing it on my face. This scrub was an effective exfoliator, but no better than the ones that cost half as much. I think I’ll stick to steeping my coffee in water.

SHE SAID: I can’t say that my skin felt “energized” after using this coffee concoction. My skin did feel soft afterward, thanks to the teeny scrubby bits. This is a gentle scrub, not the “I just scoured my face with shards of glass” kind. The sweet licorice scent was nice too, and doesn’t linger...just a soft face to snuggle next to.

She gave it:


ASecondLook ............................InsideBackCoverAllstateAppliances ........................................8ArizonaCenterforAdvancedMedicine...................... 3AZ2DO...................................................36Bauman’sXtremeTraining.................................. 14BorderlandsBrewing......................................22BuffaloCollection........................................13Copenhagen..............................................27Cottonwood,OldTown...................................31DanKalm,StateFarm...................................... 33Desert’sEdgeRVPark......................................39EndlessFoodSystems.....................................39FairTradeCafé............................................22JanGreen,REALTOR®,GREEN®,SFR,EcoBroker®...............7KathyMaguire,REALTOR®,GRI,ABR®,GREEN,EcoBroker®.....34KeepArizonaBeautiful.....................................7KFNX .....................................................2KitchensSouthwest..............................BackCoverLeRendez-Vous...........................................22LifetimeTea..............................................22LoewsVentanaCanyonResort..............................6MudsharkBrewingCompany...............................22OrmeSchool.............................................34PlanetHugger............................................ 37PlanttoPlate ............................................23SouthwestCollegeofNaturopathicMedicine...............13ScottsdaleBeerPalooza...................................23SeshiOrganicSalon....................................... 14SunTracSolar..............................InsideFrontCoverUnifiedBrands.............................................8VeganHouse .............................................22

WellsFargoAdvisors...................................... 21

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Wonderingwhattogetdearol’Dadforhisspecialday?Beforeyourunoutandbuyanothergrillspatulasetorthelatestdesigninneckwear,rememberthatguysliketobepampered,too.Wesampled(yes,Jennifergotinonthefun,too!)afewEarth-friendlybodyandhaircareproductsthat’llmakeyourpapafeellikeaVIPthisFather’sDay.

Productreviewsbyoureco-consciouscoupleJohnandJenniferBurkhart

See more product reviews at greenlivingaz.com/hgsg

HE’S GREEN SHE’S GREEN

145 | FACE & BODY SKIN BALM

HE SAID: Saygoodbyetothatdumblotionyou’vebeenusing,becauseIntelligentSkincareishere!That’sright,guys,putthisstuffonyourskinandyourI.Q.willshootuptogeniuslevel!You’llbebuildingrocketsinnotime.Okay,sillymarketingstrategy,butaqualityproduct.Goodhydrationforadecentprice.

SHE SAID: I’mdefinitelystealingthis!(Sorry,hon.)It’softenhardtofindtheperfectfacelotion,especiallyforthosehotArizonasummers,butthisoneisfantastic.Thelight,non-greasyformulaspreadseasilyandseemstohydrateallday.It’svirtuallyscent-freetoo,soit’sperfectforguysorgals.

Hegaveit: Shegaveit:

BADGER | HAIR POMADE


HE SAID: We’vereviewedquiteafewBadgerproductsovertheyears,andthey’reallnearlythesameproduct.Thishairpomadeisaqualityproductthataddsniceshine.Theholdwastooweakforme,butthat’stobeexpectedwhenyouputfootbalminyourhair.Oh,andminusonestarfortheoutrageousprice.

SHE SAID: Thisonewastough,notonlybecauseIdon’thaveshorthairtostyle,butbecauseithasalmostequalprosandcons.Itworkedtotamepeskyfly-aways,butleftagreasy-then-stifffeelinginmyhair.Youonlyhavetouseatinybitforittowork,butitsmellslikeawizard’smedicinecabinet.I’llsticktococonutoil.

KISS MY FACE | NATURAL MAN 3-IN-1 WASH, AQUA SCENT

HE SAID: ThisbodywashwasaJack-of-all-trades,Master-of-none.Goodbutnotgreatatcleaninghair,bodyandface.Itwasclearlydesignedforpeoplewithinsanelyhecticschedules–peoplewhoarefartoobusytoopenthreebottlesintheshower.

SHE SAID: Nothinggetsmegoinginthemorninglikethebriskscentof...water!“Aqua,”isn’tthatacolor?Nomind,sincethishadvirtuallynoscentanyway.Iwassurprisedwhenitdidn’tfoamuplikesoap,butworkedgreatanyhowasadeodorizingbodywash.


EVERY MAN JACK | 2-IN-1 THICKENING SHAMPOO + CONDITIONER

HE SAID: Ireallylikedthisone.Ithadacomplexsmellthatwasmostlypeppermint,anditleftmyhairfeelingcleanandsoft.Itcameinaflaskshapedbottle,whichwillcomeinhandyifIeverneedtosmuggleshampoointotheclub.Ididn’tnoticeanythickeningeffectthough.

SHE SAID: WhileIcan’tspeakforthe“thickening”hairclaim,Idohopeitworks!Thisgalcouldusesomelusherlocks.Atleastitworkedgreatmakingmyhairfeelsqueakyclean.Notahugefanofthescent,whichwasslightlyminty,slightly“Idumpedmywholeessentialoilcollectioninthetub.”Thescentfadedwitharinse,thankfully.


Hegaveit:

THRIVE | ENERGY SCRUB

HE SAID: TheguysatThrivemusthaveaseriouscaffeineaddiction.Imean,Ilikecoffeeasmuchasthenextperson,butI’veneverwonderedhowmuchenergyIcouldgetbyrubbingitonmyface.Thisscrubwasaneffectiveexfoliator,butnobetterthantheonesthatcosthalfasmuch.IthinkI’llsticktosteepingmycoffeeinwater.

SHE SAID: Ican’tsaythatmyskinfelt“energized”afterusingthiscoffeeconcoction.Myskindidfeelsoftafterward,thankstotheteenyscrubbybits.Thisisagentlescrub,notthe“Ijustscouredmyfacewithshardsofglass”kind.Thesweetlicoricescentwasnicetoo,anddoesn’tlinger...justasoftfacetosnugglenextto.

Shegaveit:

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6. ULTRA-SOFT, ECO-FRIENDLY TEE Hand-crafted by Fair Trade artisans in Peru and sold by Indigenous, the Perfect T is made with 100 percent organic cotton jersey. This classic fi t, V-neck t-shirt contains low-impact dyes, resulting in a lighter and softer fabric, perfect for the hot summer days ahead.$28.00 indigenous.com

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40 greenliving | June 2015

3. SUSTAINABLE BAMBOO WATCHStand out with the unique GENtleman watch handcrafted by GEN Bamboo. This lightweight timepiece is made from 100 percent sustainable bamboo. The company’s bamboo is sourced from a managed forest in China that is equally replenished, so you can help the environment and still arrive to work on time and in style. $90.00 genbamboo.com

5. GREEN HYDRATIONSummer is approaching, and it’s important to stay hydrated. Keep your water ice cold for up to 24 hours in an insulated, stainless steel Hydro Flask water bottle.

In addition to being 100 percent recyclable and BPA-free, customers

can also allocate fi ve percent of the company’s profi t to a charity of their choice. Starting at $21.99 hydrofl ask.com

2. SMART GRILLING Made by ESCOGO, Smarter Starter Fluid is a natural charcoal lighter fl uid derived from agricultural ingredients. This ultra-low-toxicity fl uid is free of petrochemicals that can cover food in hydrocarbon residue – that’s not too tasty, or safe. With this product, your grill will light easily and burn smooth with no unwanted fl are ups.Starting at $3.49 escogostore.com

6. ULTRA-SOFT, ECO-FRIENDLY TEE Hand-crafted by Fair Trade artisans in Peru and sold by Indigenous, the Perfect T is made with 100 percent organic cotton jersey. This classic fi t, V-neck t-shirt contains low-impact dyes, resulting in a lighter and softer fabric, perfect for the hot summer days ahead.$28.00 indigenous.com

Find more cool outrageous stuff at greenlivingaz.com/cos

4. SOLAR-CHARGED CAMPINGBy Goal Zero, the Nomad 7 Solar Panel is

ideal for your extended outdoor adventures.

By exposing this lightweight and weather-resistant solar panel to the sun, you are able to charge your USB and 12V devices without disturbing the environment. $79.99 goalzero.com

COOL OUTRAGEOUS

STUFF1. BUNDLE UNDER THE STARS The next time you go camping, ditch the gas canister and fossil fuels and create a smokeless power source using BioLite’s CampStove Bundle. The CampStove produces two watts of electricity to charge all your electronic devices in addition to roasting your s’mores. BioLite’s bundle is portable and compact and includes the CampStove, Portable Grill and KettlePot. These items are also sold individually. $225.85 biolitestove.com

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Documents

Green Living, June 2015