Green Living November 2014

greenlivingaz.comGreen Living magazine is printed by a Sustainable Forestry Initiative® certifi ed printer.

ALSO INSIDE:Healthcare Goes Green

Raw Recipes and Cocktails

Eco-Conscious Caterers

El Tour de Tucson

GREENGIFT GUIDE

MIXOLOGY AT HOMEREIMAGINE PHOENIX

Your conscious life

M A G A Z I N E

greenlivingaz.comGreen Living magazine is printed by a Sustainable Forestry Initiative® certifi ed printer.

November 2014

10200 N. 92nd St. Suite 120, Scottsdale, AZ 85258 | ArizonaAdvancedMedicine.com | 480-240-2600

Truly Integrative Healthcare

We believe that treating the whole patient—body, mind and spirit— is the most authentic path to health.

The Arizona Center for Advanced Medicine is the Southwest’s most diversifi ed integrative medical center. We integrate the best of alternative and traditional medicine to educate and empower you on the road to health. Led by Medical Director Martha Grout, MD, MD(H), the center is dedicated to the reversal of chronic illness.

Martha M. GroutMD, MD(H), FounderMartha 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 MurphyPA-CDebi 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 ShahMD, 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.

Meet Our Team

Call to schedule your

480-240-2600FREE 15 minute phone consultation

Mentale.g., Cognitive function,

perceptual patterns)

Emotionale.g., emotional regulation,

grief, sadness, anger

Spirituale.g., meaning & purpose,

relationship with something greater than self

Treating the Whole Patient

Physical• Assimilation• Structural Integrity• Communication• Transport

• Defense & Repair• Energy• Biotransformation &

Elimination

8180 E FRANK LLOYD WRIGHT, SCOTTSDALE AZ | 480.951.5885 | SCOTTSDALEBEDROOMS.COM

tmbpartners TM

7525 E Camelback, Suite 203, Scottsdale AZ 85251 | 480 947 1149 | [email protected]

SCOTTSDALE BEDROOMSGreen Living Magazine Full Page Ad Advitorial

Scottsdale Bedrooms - Arizona’s destination for Healthy, Luxurious Comfort.

Your bedroom is your sanctuary. Holistically, this means

not just a comfortable bed, but a total environment that

embraces sight and touch as well. All of your senses

must be considered for true relaxation to occur.

When you’re well rested, anything seems possible; you

think more clearly and your energy is strong, focused

and positive. It was with these thoughts in mind that

Scottsdale Bedrooms was created.

When it comes to bedding, people have many

different definitions of quality. Kay Massaro, Owner of

Scottsdale Bedrooms, expresses it this way. “Quality

means that something is going to last a long time.

In the case of Vispring® products that’s literally a

lifetime. There’s nothing to disintegrate or break down

and the lifetime warranty backs that up.” Along with

Vispring, Scottsdale Bedrooms also offers Open™

brand mattresses and bedding. Together, these

two brands promise a more healthful bedroom and

sleeping environment for your family. “It’s no different

than eating healthful food. Our beds are made with

natural ingredients. The cotton and wool don’t off-gas

chemicals or deteriorate over time, and our latex is

Class-1 Talalay. Our warranties are the proof that these

products are built to last.” Kay adds.

Scottsdale Bedrooms is a local, family-owned business,

and chances are that when you enter you will be met

and attended to by a family member, a neighbor and

a part of your community. “It’s all about family, that

bringing-together, that level of trust. Family is why our

Open products selection includes cribs and bedding

designed for infants and children, as well as products

for adults,” adds Travis Kroodsma, a second generation

member of the Scottsdale Bedrooms family.

“If you’re looking for a good night’s sleep,” adds Kay,

“I will personally help you. We have everything here

for you to see and try. We have cutaway Vispring

mattresses that you can see, and the Open products

get their name, in part, from the fact that the products

have a zipper on the side that allows you to see

everything.” The Open brand name signifies nature

with nothing to hide, and represents a great value for

its construction and the quality of its materials.

Scottsdale Bedrooms is a unique and welcoming

experience, one that will help to rest your mind and

energize your body. At Scottsdale Bedrooms, the

ultimate luxury is yours — healthful, restful sleep.

Kay Massaro, Owner of Scottsdale Bedrooms

http://scottsdalebedrooms.com/

10200 N. 92nd St. Suite 120, Scottsdale, AZ 85258 | ArizonaAdvancedMedicine.com | 480-240-2600

Truly Integrative Healthcare

We believe that treating the whole patient—body, mind and spirit— is the most authentic path to health.

The Arizona Center for Advanced Medicine is the Southwest’s most diversifi ed integrative medical center. We integrate the best of alternative and traditional medicine to educate and empower you on the road to health. Led by Medical Director Martha Grout, MD, MD(H), the center is dedicated to the reversal of chronic illness.

Martha M. GroutMD, MD(H), FounderMartha 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 MurphyPA-CDebi 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 ShahMD, 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.

Meet Our Team

Call to schedule your

480-240-2600FREE 15 minute phone consultation

Mentale.g., Cognitive function,

perceptual patterns)

Emotionale.g., emotional regulation,

grief, sadness, anger

Spirituale.g., meaning & purpose,

relationship with something greater than self

Treating the Whole Patient

Physical• Assimilation• Structural Integrity• Communication• Transport

• Defense & Repair• Energy• Biotransformation &

Elimination


tmbpartners TM


SCOTTSDALE BEDROOMSGreen Living Magazine Full Page Ad Advitorial

Scottsdale Bedrooms - Arizona’s destination for Healthy, Luxurious Comfort.

Your bedroom is your sanctuary. Holistically, this means

not just a comfortable bed, but a total environment that

embraces sight and touch as well. All of your senses

must be considered for true relaxation to occur.

When you’re well rested, anything seems possible; you

think more clearly and your energy is strong, focused

and positive. It was with these thoughts in mind that

Scottsdale Bedrooms was created.

When it comes to bedding, people have many

different definitions of quality. Kay Massaro, Owner of

Scottsdale Bedrooms, expresses it this way. “Quality

means that something is going to last a long time.

In the case of Vispring® products that’s literally a

lifetime. There’s nothing to disintegrate or break down

and the lifetime warranty backs that up.” Along with

Vispring, Scottsdale Bedrooms also offers Open™

brand mattresses and bedding. Together, these

two brands promise a more healthful bedroom and

sleeping environment for your family. “It’s no different

than eating healthful food. Our beds are made with

natural ingredients. The cotton and wool don’t off-gas

chemicals or deteriorate over time, and our latex is

Class-1 Talalay. Our warranties are the proof that these

products are built to last.” Kay adds.

Scottsdale Bedrooms is a local, family-owned business,

and chances are that when you enter you will be met

and attended to by a family member, a neighbor and

a part of your community. “It’s all about family, that

bringing-together, that level of trust. Family is why our

Open products selection includes cribs and bedding

designed for infants and children, as well as products

for adults,” adds Travis Kroodsma, a second generation

member of the Scottsdale Bedrooms family.

“If you’re looking for a good night’s sleep,” adds Kay,

“I will personally help you. We have everything here

for you to see and try. We have cutaway Vispring

mattresses that you can see, and the Open products

get their name, in part, from the fact that the products

have a zipper on the side that allows you to see

everything.” The Open brand name signifies nature

with nothing to hide, and represents a great value for

its construction and the quality of its materials.

Scottsdale Bedrooms is a unique and welcoming

experience, one that will help to rest your mind and

energize your body. At Scottsdale Bedrooms, the

ultimate luxury is yours — healthful, restful sleep.

Kay Massaro, Owner of Scottsdale Bedrooms

http://arizonaadvancedmedicine.com/

2 greenliving | November 2014 greenlivingaz.com

DorieMolly Jeff

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/CEO Dorie Morales

EDITOR-IN-CHIEF Molly Cerreta Smith

CREATIVE DIRECTOR Crista Alvey

DIRECTOR OF OPERATIONS Jeffrey E. Stein

SENIOR ADVISOR William Janhonen

COPY EDITORS Aimee Welch Michael Ziffer

CONTRIBUTORSDavid M. Brown Jennifer BurkhartJohn Burkhart Mary BurrittAnton Camarota Ph.D. Haley Cloud Amanda Harvey Jan Green Rachel Luman Carter Morales MEDIA CONSULTANTSKristen Bury [email protected] Lane [email protected] EDITORIAL INTERNS Kevin Brady Ryan HixsonKelli Vu CREATIVE INTERNS Kayla Filion Elise Kyler

SALES & SOCIAL MEDIA INTERNEmily Doan

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 © 2014 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. 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.

WE LOVE TO HEAR FROM OUR READERS!CONTACT US AT:

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

[email protected]

FOLLOW US: /greenlivingazmag

/greenlivingaz /green-living-az-magazine

/greenlivingazmag /greenlivingaz

/greenlivingaz

SUBSCRIPTIONS | greenlivingaz.com/subscribe12-Issue Subscription $39 | 24-Issue Subscription $59

12-Issue Digital Subscription $12

ADVERTISING | [email protected] | [email protected]

Please recycle this magazine

Nationally Presented By:

PHOENIX, ARIZONA November 15, 2014 LUNGFORCE.ORG/WALK

Local Sponsors:

departments November 2014

17 The Restaurant Industry Goes Zero-Waste

18 Green Initiatives in Healthcare

20 Shatter That Bad Rap About the Printing Industry

21 Green in the News & Business Events

22 Reimagine Phoenix: Efforts to Help the City Recycle

23 Conscious Catering Companies

24 Solar Appraisals: Solar Education for Home Appraisers

Work Green

ON THE COVER

John Christie of Second Story Liquor Bar created an organic cucumber mule just for Green Living magazine! The fresh ingredients photographed on our cover come together beautifully in this exclusive cocktail. We share Christie’s special recipe with you on page 31.Photo by Debby Wolvos, DW Photography

28

Live Green

Play Green 26 Ride Unifi ed: El Tour de Tucson

28 Green Kids: Recycling

30 Mixologists: Mixing it Green

32 Recipes: Holiday-inspired Raw Recipes & Award-Winning Margaritas

35 Green Scenes

38 He’s Green | She’s Green

40 Cool Outrageous Stuff

Climate Change: What’s in a Name? 5 Drying up the Food Deserts 6 EXOS: A Wellness Evaluation 8 Geothermal Living in Luxury 10 Eco-Cars: Saving More Than the Planet 12

Photo courtesy of Arizona Science Center

8

greenlivingaz.comGreen Living magazine is printed by a Sustainable Forestry Initiative® certified printer.

ALSO INSIDE:Harupit aspedi deri aditat.

As sae nonsect iossequas sequodis as verionsequia quam, ut autemporero omnim aut laute dolo

PIET RE QUISCI

UCIISDO DOLLATU MINCDOLOR

Your conscious life

M A G A Z I N E


November 2014

32

17Green Gift Guide13 SPECIAL ADVERTISING SECTION

Correction: In the October issue, the Humane Society of Southern Arizona in Tucson should have been referred to as such on page 16.

Photo by Crista Alvey

PureJoyAcademy.com

Visit PureJoyAcademy.comEnroll in Online Level 1 CourseJoin Elaina In ScottsdaleBeginning January 12, 2015For Full Raw Chef Certification(Includes 5-Day Juice Cleanse)

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“Learn, Watch, Practice, & Share”A Truly Equisite Video E-Course Series

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greenlivingaz.com November2014|greenliving 3

DorieMolly Jeff

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/CEO Dorie Morales

EDITOR-IN-CHIEF Molly Cerreta Smith

CREATIVE DIRECTOR Crista Alvey

DIRECTOR OF OPERATIONS Jeffrey E. Stein

SENIOR ADVISOR William Janhonen

COPY EDITORS Aimee Welch Michael Ziffer

CONTRIBUTORSDavid M. Brown Jennifer BurkhartJohn Burkhart Mary BurrittAnton Camarota Ph.D. Haley Cloud Amanda Harvey Jan Green Rachel Luman Carter Morales MEDIA CONSULTANTSKristen Bury [email protected] Lane [email protected] EDITORIAL INTERNS Kevin Brady Ryan HixsonKelli Vu CREATIVE INTERNS Kayla Filion Elise Kyler

SALES & SOCIAL MEDIA INTERNEmily Doan

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 © 2014 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. 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.

WE LOVE TO HEAR FROM OUR READERS!CONTACT US AT:

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

[email protected]

FOLLOW US: /greenlivingazmag

/greenlivingaz /green-living-az-magazine

/greenlivingazmag /greenlivingaz

/greenlivingaz

SUBSCRIPTIONS | greenlivingaz.com/subscribe12-Issue Subscription $39 | 24-Issue Subscription $59

12-Issue Digital Subscription $12

ADVERTISING | [email protected] | [email protected]

Please recycle this magazine

departments November2014

17 TheRestaurantIndustryGoesZero-Waste

18 GreenInitiativesinHealthcare

20 ShatterThatBadRapAboutthePrintingIndustry

21 GreenintheNews&BusinessEvents

22 ReimaginePhoenix:EffortstoHelptheCityRecycle

23 ConsciousCateringCompanies

24 SolarAppraisals:SolarEducationforHomeAppraisers

Work Green

ON THE COVER

JohnChristieofSecondStoryLiquorBarcreatedanorganiccucumbermulejustforGreenLivingmagazine!Thefreshingredientsphotographedonourcovercometogetherbeautifullyinthisexclusivecocktail.WeshareChristie’sspecialrecipewithyouonpage31.PhotobyDebbyWolvos,DWPhotography

28

Live Green

Play Green26 RideUnified:ElTourdeTucson

28 GreenKids:Recycling

30 Mixologists:MixingitGreen

32 Recipes:Holiday-inspiredRawRecipes&Award-WinningMargaritas

35 GreenScenes

38 He’sGreen|She’sGreen

40 CoolOutrageousStuff

ClimateChange:What’sinaName?5 DryinguptheFoodDeserts 6 EXOS:AWellnessEvaluation 8 GeothermalLivinginLuxury 10 Eco-Cars:SavingMoreThanthePlanet 12

PhotocourtesyofArizonaScienceCenter

8


ALSO INSIDE:Harupit aspedi deri aditat.

As sae nonsect iossequas sequodis as verionsequia quam, ut autemporero omnim aut laute dolo

PIET RE QUISCI

UCIISDO DOLLATU MINCDOLOR

Your conscious life

M A G A Z I N E


November 2014

32

17Green Gift Guide13 SPECIALADVERTISINGSECTION

Correction:IntheOctoberissue,theHumaneSocietyofSouthernArizonainTucsonshouldhavebeenreferredtoassuchonpage16.



DorieMolly Jeff

November 2014

Editor’s Note

Happy fall, everyone!I just love November. I love taking time to be grateful during

Thanksgiving and spending this special time with family and friends over great food. It truly (and fi nally!) starts to feel like fall here in the Valley so it’s also my favorite time to be outdoors.

Growing up, my sister and I experienced the beauty of our country’s National Parks from Zion and Yosemite to Yellowstone and beyond. We camped. We hiked. We played in the creeks. We got muddy. Recently, I took my children, ages seven and fi ve, on my son’s Cub Scout fall campout. We camped. We hiked. We played in the creeks. We got muddy. It never occurred to me how much I enjoy doing these things with my kids because my parents taught me to love and appreciate nature so long ago. I am dedicated to fostering my kids’ love of and respect for Mother Earth, and I am proud of the enthusiasm they share for the green efforts we’ve put into place into our lives as of late.

Since November 15 is America Recycles Day, our issue explores how the city is encouraging its residents to recycle more effi ciently and effectively. Our Green Kids page features Keep Phoenix Beautiful’s super-fun efforts to teach kids about the importance of recycling. We have also dedicated the pages of our November issue to information about how the restaurant industry is getting in on the zero-waste game, raw holiday-themed recipes, local mixologists who are mixing up cocktails loaded with fresh, organic ingredients, and let’s not forget some award-winning margarita recipes! We hope you enjoy what we have in store for you this month.

During this month of gratitude, I wish to express thanks to my supportive family, including my husband, children, parents, sister, my in-laws and my lifelong friends. I am a stronger person because of these people in my life. For that, I am forever thankful.

I am also grateful to have found a position where I can be a part of something I am passionate about as well as to help affect change for the betterment of our planet. I wish you all a holiday season fi lled with gratitude and love.

Follow Green Living magazine

and stay in touch with the

newest topics on sustainability!

/greenlivingazmag

@greenlivingaz

/company/green-living-az-magazine

/greenlivingaz

/greenlivingaz

Molly Cerreta SmithEditor-in-Chief


If you have been outside lately, you understand that things are amiss in the climate. Weather patterns present us one extreme after another, and the results have not been

pretty. Here in Arizona, intense storms, drought, wildfi res, blowing sand and dangerous heat continue to conspire against us and these are occurring with the unpredictability that climate science now forecasts. The economic damages, property loss, human suffering and ecological disruption, not to mention the great uncertainty from extreme weather patterns, pose a “new norm” that few of us welcome.

Many say that the current paralysis over climate action heralds our downfall, that we’ll never agree on what to do or why and that we will miss the opportunity to minimize the threats staring at us if we do not act. To that, let me suggest that a consensus is possible on the need to take action on climate change… But only if we don’t call it “climate change.”

Let me explain. I’d like to talk about a fascinating Canadian motion picture, The Great Warming, which was released in 2004. It had the misfortune of being swamped at the box offi ce by An Inconvenient Truth with its big dollar publicity campaign. This was a shame as The Great Warming contained the formula for engaging a diverse society in fi nding common ground on climate change action. And it is as persuasive now as it was a decade ago.

The Great Warming featured a convincing argument from an executive with Swiss Re, the second largest reinsurance company in the world. He called climate change a huge risk that his company may ultimately choose not to insure. The movie also showcased former CIA Director James Woolsey speaking on the national security threat of climate change. Next, the former vice president of the U.S. National Association of Evangelicals offered that climate change action was another form of “creation care” that his members were prepared to embrace. Even a medical doctor spoke to the health implications of climate change, bringing climate action to a very human and personal level. You could not imagine a more diverse group of interests all fi nding common ground on climate action — as long as they could just use their own language.

More recently, Rod West, executive vice president of Entergy Corporation, has said, “I could give a rat’s cheek

whether you are a true believer [in human-caused global warming] — as business people you need to pay attention to risk. How do you go about assessing the cost of doing nothing?”

And Brig. General Mark McLeod, U.S. Pacifi c Command, said recently, “Seventy percent of the bad storms that happen in the world are in the Pacifi c. Call it climate change. Call it the big blue rabbit. I don’t give a hoot what you call it — the military has to respond to those kinds of things.”

What they are all telling us is that if we can just get over the need to convince everyone that we have the only way to describe the problem, we might get somewhere. It’s really not about insisting on our frame of reference as much as allowing others to select their context of engaging climate action in the language and imagery that means something to them.

In turn, we may well see a majority of Arizonans and indeed Americans fi nding reason to support stabilizing our atmosphere against the threat of whatever we each choose to call it. Too much is at stake to get proprietary about what to call things — even when it comes to the atmosphere.

David Schaller is an energy and environmental security consultant and Board Member of the Southern Arizona Green Chamber of Commerce in Tucson.

Read more environment articles at greenlivingaz.com/environment

CONSENSUS ON CLIMATE ACTION

WHAT’S IN A NAME?BY DAVID SCHALLER


DorieMolly Jeff

environment

November2014

Editor’s Note

Happy fall, everyone!I just love November. I love taking time to be grateful during

Thanksgiving and spending this special time with family and friends over great food. It truly (and fi nally!) starts to feel like fall here in the Valley so it’s also my favorite time to be outdoors.

Growing up, my sister and I experienced the beauty of our country’s National Parks from Zion and Yosemite to Yellowstone and beyond. We camped. We hiked. We played in the creeks. We got muddy. Recently, I took my children, ages seven and fi ve, on my son’s Cub Scout fall campout. We camped. We hiked. We played in the creeks. We got muddy. It never occurred to me how much I enjoy doing these things with my kids because my parents taught me to love and appreciate nature so long ago. I am dedicated to fostering my kids’ love of and respect for Mother Earth, and I am proud of the enthusiasm they share for the green efforts we’ve put into place into our lives as of late.

Since November 15 is America Recycles Day, our issue explores how the city is encouraging its residents to recycle more effi ciently and effectively. Our Green Kids page features Keep Phoenix Beautiful’s super-fun efforts to teach kids about the importance of recycling. We have also dedicated the pages of our November issue to information about how the restaurant industry is getting in on the zero-waste game, raw holiday-themed recipes, local mixologists who are mixing up cocktails loaded with fresh, organic ingredients, and let’s not forget some award-winning margarita recipes! We hope you enjoy what we have in store for you this month.

During this month of gratitude, I wish to express thanks to my supportive family, including my husband, children, parents, sister, my in-laws and my lifelong friends. I am a stronger person because of these people in my life. For that, I am forever thankful.

I am also grateful to have found a position where I can be a part of something I am passionate about as well as to help affect change for the betterment of our planet. I wish you all a holiday season fi lled with gratitude and love.

Follow Green Living magazine

and stay in touch with the

newest topics on sustainability!

/greenlivingazmag

@greenlivingaz

/company/green-living-az-magazine

/greenlivingaz

/greenlivingaz

Molly Cerreta SmithEditor-in-Chief


If you have been outside lately, you understand that things are amiss in the climate. Weather patterns present us one extreme after another, and the results have not been

pretty. Here in Arizona, intense storms, drought, wildfi res, blowing sand and dangerous heat continue to conspire against us and these are occurring with the unpredictability that climate science now forecasts. The economic damages, property loss, human suffering and ecological disruption, not to mention the great uncertainty from extreme weather patterns, pose a “new norm” that few of us welcome.

Many say that the current paralysis over climate action heralds our downfall, that we’ll never agree on what to do or why and that we will miss the opportunity to minimize the threats staring at us if we do not act. To that, let me suggest that a consensus is possible on the need to take action on climate change… But only if we don’t call it “climate change.”

Let me explain. I’d like to talk about a fascinating Canadian motion picture, The Great Warming, which was released in 2004. It had the misfortune of being swamped at the box offi ce by An Inconvenient Truth with its big dollar publicity campaign. This was a shame as The Great Warming contained the formula for engaging a diverse society in fi nding common ground on climate change action. And it is as persuasive now as it was a decade ago.

The Great Warming featured a convincing argument from an executive with Swiss Re, the second largest reinsurance company in the world. He called climate change a huge risk that his company may ultimately choose not to insure. The movie also showcased former CIA Director James Woolsey speaking on the national security threat of climate change. Next, the former vice president of the U.S. National Association of Evangelicals offered that climate change action was another form of “creation care” that his members were prepared to embrace. Even a medical doctor spoke to the health implications of climate change, bringing climate action to a very human and personal level. You could not imagine a more diverse group of interests all fi nding common ground on climate action — as long as they could just use their own language.

More recently, Rod West, executive vice president of Entergy Corporation, has said, “I could give a rat’s cheek

whether you are a true believer [in human-caused global warming] — as business people you need to pay attention to risk. How do you go about assessing the cost of doing nothing?”

And Brig. General Mark McLeod, U.S. Pacifi c Command, said recently, “Seventy percent of the bad storms that happen in the world are in the Pacifi c. Call it climate change. Call it the big blue rabbit. I don’t give a hoot what you call it — the military has to respond to those kinds of things.”

What they are all telling us is that if we can just get over the need to convince everyone that we have the only way to describe the problem, we might get somewhere. It’s really not about insisting on our frame of reference as much as allowing others to select their context of engaging climate action in the language and imagery that means something to them.

In turn, we may well see a majority of Arizonans and indeed Americans fi nding reason to support stabilizing our atmosphere against the threat of whatever we each choose to call it. Too much is at stake to get proprietary about what to call things — even when it comes to the atmosphere.

DavidSchallerisanenergyandenvironmentalsecurityconsultantandBoardMemberoftheSouthernArizonaGreenChamberofCommerceinTucson.

Read more environment articles at greenlivingaz.com/environment

CONSENSUS ON CLIMATE ACTION

WHAt’S in A nAme?BY DAVID SCHALLER


DorieMolly Jeff

community

Since April, Phoenix’ Don Keuth has steered his Fresh Express by Discovery Triangle bus into areas in Phoenix and Tempe known as food deserts.

These low-income, low-access pockets in the Valley and throughout the country are neighborhoods where at least a fi fth of the population lives at or below the poverty line. Food deserts are also defi ned by the fact that a supermarket does not serve residents within a one-mile radius in cities and towns or within 10 miles in rural areas, says the United States Department of Agriculture (USDA), working with the departments of Treasury and Health and Human Services.

“A food desert is an area where there are very few places, if any, to purchase healthy food,” says Melinda Johnson, MS, a registered dietitian and faculty member in the School of Nutrition and Health Promotion at Arizona State University, downtown Phoenix campus. “They are typically found in urban low-income areas, where many residents do not have access to a car to drive to obtain groceries and [must] rely on public transportation.”

About 13.5 million people nationwide have little or no access to stores selling healthy food, the USDA says. The Valley of the Sun has a number of designated food deserts, including Maryvale and Laveen.

Keuth reports extraordinary demand for his not-for-profi t mobile fresh produce market service. “We’ve had more than 3,000 customers since our launch,” he says. Five years ago, Keuth started The Discovery Triangle Development Corporation, a 501c(3) organization, to assist the development and redevelopment of the 25 square miles between downtown Phoenix and downtown Tempe. The third apex of the triangle is Papago Park.

“It is diffi cult, if not impossible, to eat a healthy diet that contains the fresh foods that are recommended for everyone if a person cannot obtain those fresh ingredients,” Johnson says. This occurs for a variety of reasons, including the fact that businesses selling healthy food items often avoid certain areas because of profi tability decisions about where to locate their stores.

“In food deserts, people will have less access to fresh fruits and vegetables, fresh whole grains and fresh dairy,” she adds. Their diets will, therefore, have a higher percentage of prepackaged and prepared foods, leading to a higher intake of sodium, fat and calories and lower in fi ber, potassium and vitamins A and C. Obesity and other ailments can result.”

To mitigate this, the Discovery Triangle Development Corporation purchased and repurposed a Valley Metro bus,

tHE HEALtHy RiDE oF tHE FRESH EXPRESS BuSBY DAVID M. BROWN

removed most of the seats and replaced them with food racks fi lled with 35 to 40 varieties of fresh fruits and vegetables. Keuth and the staff schedule approximately 10 stops weekly, on Tuesdays and Thursdays, at retirement and community centers, elementary schools, senior living facilities and low-income housing projects.

His group began in response to research done by St. Luke’s Health Initiative, and he continues his efforts through collaboration with Valley Metro, First Transit, UMOM, ASU College of Nursing, Peddler’s Son, the Phoenix Junior League and a number of philanthropic partners.

“We believe that the partnerships we’ve created to launch this effort and the components that go beyond just selling food are unmatched in the U.S.,” says Keuth, who leads a staff of fi ve, including a Fresh Express director of operations. His group also provides jobs to formerly homeless people (through United Methodist Outreach Ministries), healthcare screenings (ASU’s College of Nursing) and nutritional education (the Junior League).

For the group’s efforts, Arizona Forward and SRP presented Keuth and Discovery Triangle Development Corporation a prestigious Crescordia award for Livable Communities (Multimodal Transportation & Connectivity) in September.

“Fresh Express addresses a huge social need in providing healthy food choices for people who wouldn’t otherwise be able to access or afford fresh fruits and vegetables. It’s the best in sustainability and livability,” says Diane Brossart, president and CEO of Phoenix-based Arizona Forward, which has been presenting the Environmental Excellence Awards in the Valley for 34 years.

“The program has set standards for the physical, technical and social development of the communities in which we live. They set the bar for sustainable design and demonstrate what we’re doing right,” she says.

What can also be done, beside mobile food trucks such as The Fresh Express? Better consumer education, especially into lower-economic areas, including schools serving them, is a good starting place.

In addition, Johnson notes that tax subsidies encouraging businesses that sell fresh food in food deserts has also been suggested as a way to vitalize struggling neighborhoods. And community gardens can serve a number of purposes in a neighborhood, including offering a source of fresh produce — not to mention the educative and public relations component for the area.

“If we can help a child eat healthy, then they should feel better,” Keuth says. “If they feel better, then maybe they [will]

do better in school. If they do better in school, who knows what might happen?”

For more information on Food Express by Discovery Triangle, see discoverytriangle.org.

David Brown is a Valley-based freelancer (azwriter.com).Photos courtesy of Greg Bullock

See more community involvement at greenlivingaz.com/community


DorieMolly Jeff

community

Since April, Phoenix’ Don Keuth has steered his Fresh Express by Discovery Triangle bus into areas in Phoenix and Tempe known as food deserts.

These low-income, low-access pockets in the Valley and throughout the country are neighborhoods where at least a fi fth of the population lives at or below the poverty line. Food deserts are also defi ned by the fact that a supermarket does not serve residents within a one-mile radius in cities and towns or within 10 miles in rural areas, says the United States Department of Agriculture (USDA), working with the departments of Treasury and Health and Human Services.

“A food desert is an area where there are very few places, if any, to purchase healthy food,” says Melinda Johnson, MS, a registered dietitian and faculty member in the School of Nutrition and Health Promotion at Arizona State University, downtown Phoenix campus. “They are typically found in urban low-income areas, where many residents do not have access to a car to drive to obtain groceries and [must] rely on public transportation.”

About 13.5 million people nationwide have little or no access to stores selling healthy food, the USDA says. The Valley of the Sun has a number of designated food deserts, including Maryvale and Laveen.

Keuth reports extraordinary demand for his not-for-profi t mobile fresh produce market service. “We’ve had more than 3,000 customers since our launch,” he says. Five years ago, Keuth started The Discovery Triangle Development Corporation, a 501c(3) organization, to assist the development and redevelopment of the 25 square miles between downtown Phoenix and downtown Tempe. The third apex of the triangle is Papago Park.

“It is diffi cult, if not impossible, to eat a healthy diet that contains the fresh foods that are recommended for everyone if a person cannot obtain those fresh ingredients,” Johnson says. This occurs for a variety of reasons, including the fact that businesses selling healthy food items often avoid certain areas because of profi tability decisions about where to locate their stores.

“In food deserts, people will have less access to fresh fruits and vegetables, fresh whole grains and fresh dairy,” she adds. Their diets will, therefore, have a higher percentage of prepackaged and prepared foods, leading to a higher intake of sodium, fat and calories and lower in fi ber, potassium and vitamins A and C. Obesity and other ailments can result.”

To mitigate this, the Discovery Triangle Development Corporation purchased and repurposed a Valley Metro bus,

tHE HEALtHy RiDE oF tHE FRESH EXPRESS BuSBY DAVID M. BROWN

removed most of the seats and replaced them with food racks fi lled with 35 to 40 varieties of fresh fruits and vegetables. Keuth and the staff schedule approximately 10 stops weekly, on Tuesdays and Thursdays, at retirement and community centers, elementary schools, senior living facilities and low-income housing projects.

His group began in response to research done by St. Luke’s Health Initiative, and he continues his efforts through collaboration with Valley Metro, First Transit, UMOM, ASU College of Nursing, Peddler’s Son, the Phoenix Junior League and a number of philanthropic partners.

“We believe that the partnerships we’ve created to launch this effort and the components that go beyond just selling food are unmatched in the U.S.,” says Keuth, who leads a staff of fi ve, including a Fresh Express director of operations. His group also provides jobs to formerly homeless people (through United Methodist Outreach Ministries), healthcare screenings (ASU’s College of Nursing) and nutritional education (the Junior League).

For the group’s efforts, Arizona Forward and SRP presented Keuth and Discovery Triangle Development Corporation a prestigious Crescordia award for Livable Communities (Multimodal Transportation & Connectivity) in September.

“Fresh Express addresses a huge social need in providing healthy food choices for people who wouldn’t otherwise be able to access or afford fresh fruits and vegetables. It’s the best in sustainability and livability,” says Diane Brossart, president and CEO of Phoenix-based Arizona Forward, which has been presenting the Environmental Excellence Awards in the Valley for 34 years.

“The program has set standards for the physical, technical and social development of the communities in which we live. They set the bar for sustainable design and demonstrate what we’re doing right,” she says.

What can also be done, beside mobile food trucks such as The Fresh Express? Better consumer education, especially into lower-economic areas, including schools serving them, is a good starting place.

In addition, Johnson notes that tax subsidies encouraging businesses that sell fresh food in food deserts has also been suggested as a way to vitalize struggling neighborhoods. And community gardens can serve a number of purposes in a neighborhood, including offering a source of fresh produce — not to mention the educative and public relations component for the area.

“If we can help a child eat healthy, then they should feel better,” Keuth says. “If they feel better, then maybe they [will]

do better in school. If they do better in school, who knows what might happen?”

For more information on Food Express by Discovery Triangle, see discoverytriangle.org.

DavidBrownisaValley-basedfreelancer(azwriter.com).PhotoscourtesyofGregBullock

See more community involvement at greenlivingaz.com/community


DorieMolly Jeff

Walking into EXOS’ monstrous 31,000-square-foot facility located on Rose Garden Lane in North Phoenix, where professional athletes of

every caliber and every sport from around the globe come for training and rehabilitation services, can be slightly intimidating. But that’s only until you realize that everyone has a home at EXOS.

In addition to training the pros, EXOS offers extensive corporate wellness programs with major corporations, as well as education programs for groups of varying sizes and interest levels. But that, again, is all just “the tip of the iceberg,” according to EXOS’ Performance Consultant Steffen Vroom.

“People know that we do either corporate wellness programs or professional athlete training, but most don’t know that we do both in addition to providing custom nutritional consultations and personalized body movement evaluations for individuals of varying athletic abilities,” says Vroom.

Our publisher Dorie and I had the opportunity to experience fi rst-hand an EXOS evaluation much like any new client would receive. Dorie and I took turns meeting with physical therapist Tony Mikla, DPT MSPT, CSCS, who led us individually through a body movement assessment to evaluate our physical abilities as well as with registered dietician Michelle Riccardi, MS, CSSD, who evaluated our muscle/fat content (with an ultrasound machine!) and asked some general questions about our current health and eating habits to help create personalized meal guidelines specifi c to our individual needs.

But that is just the beginning. We then moved into the state-of-the-art gym and received a training session with Joel Sanders, a performance coach and PN-certifi ed nutritionist, who, before anything else, had Dorie and I practice breathing of all things. Sanders noted that most people do not breathe deeply enough and with a simple inhale, holding it for a few seconds and then slowly releasing the breath, we can either focus our heads to prepare for an intense workout or ease our minds before bedtime.

Sanders also led us through a series of fl oor exercises that focused on working the body as a whole. The goal with these exercises is to get an intense and full body workout in a short amount of time. Sanders challenged us to pull-ups, “real” push-ups (no half-way down, then back up business!) and then we hit the machines, including the treadmill and the bike. These pieces of equipment have been uniquely designed to challenge each user based on prior performance on that particular machine or the type of workout he or she hopes to accomplish at that time.

In addition to the indoor gym, EXOS features outdoor training areas, including batting cages and a pitching mound, covered basketball half-court, a 60-yard turf football fi eld, an outdoor ice bath and a 25-meter lane pool. EXOS emphasizes recovery as much as it does training and, in that, the facility encompasses private massage rooms, two theaters, the Performance Cafe with executive chef and athletes’ lounge. Each member’s customized nutritional plan is also given to the kitchen so the staff can offer members breakfast, lunch or dinner recommendations based on their personal nutrition goals or help them customize their meals.

EXOS’ programs offer beginners as well as professionals a unique and personal experience customized to ensure each member’s personal best. I’m working on mine! teamexos.com

Photos by Crista Alvey

Find more health and wellness articles atgreenlivingaz.com/health

eXOsTRAINING FORMIND, BODY AND SOULBY MOLLY CERRETA SMITH

health & wellness


DorieMolly Jeff

Walking into EXOS’ monstrous 31,000-square-foot facility located on Rose Garden Lane in North Phoenix, where professional athletes of

every caliber and every sport from around the globe come for training and rehabilitation services, can be slightly intimidating. But that’s only until you realize that everyone has a home at EXOS.

In addition to training the pros, EXOS offers extensive corporate wellness programs with major corporations, as well as education programs for groups of varying sizes and interest levels. But that, again, is all just “the tip of the iceberg,” according to EXOS’ Performance Consultant Steffan Vroom.

“People know that we do either corporate wellness programs or professional athlete training, but most don’t know that we do both in addition to providing custom nutritional consultations and personalized body movement evaluations for individuals of varying athletic abilities,” says Vroom.

Our publisher Dorie and I had the opportunity to experience fi rst-hand an EXOS evaluation much like any new client would receive. Dorie and I took turns meeting with physical therapist Tony Mikla, DPT MSPT, CSCS, who led us individually through a body movement assessment to evaluate our physical abilities as well as with registered dietician Michelle Riccardi, MS, CSSD, who evaluated our muscle/fat content (with an ultrasound machine!) and asked some general questions about our current health and eating habits to help create personalized meal guidelines specifi c to our individual needs.

But that is just the beginning. We then moved into the state-of-the-art gym and received a training session with Joel Sanders, a performance coach and PN-certifi ed nutritionist, who, before anything else, had Dorie and I practice breathing of all things. Sanders noted that most people do not breathe deeply enough and with a simple inhale, holding it for a few seconds and then slowly releasing the breath, we can either focus our heads to prepare for an intense workout or ease our minds before bedtime.

Sanders also led us through a series of fl oor exercises that focused on working the body as a whole. The goal with these exercises is to get an intense and full body workout in a short amount of time. Sanders challenged us to pull-ups, “real” push-ups (no half-way down, then back up business!) and then we hit the machines, including the treadmill and the bike. These pieces of equipment have been uniquely designed to challenge each user based on prior performance on that particular machine or the type of workout he or she hopes to accomplish at that time.

In addition to the indoor gym, EXOS features outdoor training areas, including batting cages and a pitching mound, covered basketball half-court, a 60-yard turf football fi eld, an outdoor ice bath and a 25-meter lane pool. EXOS emphasizes recovery as much as it does training and, in that, the facility encompasses private massage rooms, two theaters, the Performance Cafe with executive chef and athletes’ lounge. Each member’s customized nutritional plan is also given to the kitchen so the staff can offer members breakfast, lunch or dinner recommendations based on their personal nutrition goals or help them customize their meals.

EXOS’ programs offer beginners as well as professionals a unique and personal experience customized to ensure each member’s personal best. I’m working on mine! teamexos.com

PhotosbyCristaAlvey

Find more health and wellness articles atgreenlivingaz.com/health

EXOSTRAINING FORMIND, BODY AND SOULBY MOLLY CERRETA SMITH

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DorieMolly Jeff

energy

A brick-paved circular drive nudges visitors toward the arched front portico of a white stucco home — a home with no obvious feature indicating the über

green, sustainable technology embedded within. The tile roof, decorative sills and green lawn of this Paradise Valley home promise elegance, and completely conceal the energy effi ciency throughout the interior.

Little would a visitor know that beneath the lawn’s fresh green sod lie about 200 feet of tubing fi lled with fl uid, the signature feature of arguably the most green and sustainable heating and cooling system a home can have: a geothermal heat pump system. The fl uid acts as a conduit of the earth’s internal temperature — usually in the high 70s under Phoenix — so this system keeps the home’s 4,100 square feet comfortable using signifi cantly less electricity than a traditional system.

“I don’t think there’s any question that geothermal heat pump technology is sustainable technology,” says Mike Conway, chief of the geological extension service at the Arizona Geological Survey. “Geothermal systems,” he says, also called ground source heat pumps, “leverage the fact that the earth’s temperature is warmer in winter and cooler in summer than the outdoors.”

Instead of using electricity to generate warmer or cooler air, “a geo system collects heat from inside the home and releases it underground, then does the opposite in winter,” says Glenn Meyers, sales manager at Verde Sol-Air, which designed and installed the geothermal system for this home.

Using the Earth’s relatively constant temperature as the source for warmth or coolness is what makes geo systems energy-effi cient. “Stop-and-go traffi c is your traditional AC/heating system,” Meyers says. “Geothermal is highway traffi c: it’s always about the same temperature year round.” Consequently, Meyers estimates that “for every unit of electricity the geo system uses, we’re gaining three units of free heating.”

Still, it’s diffi cult to predict how much money and energy a geo system will save, Meyers says. There are many variables that determine a home’s energy effi ciency, and Meyers says there’s no uniform way to accurately determine money and energy savings. “The design of the duct system, the insulation value, tightness, the windows, location and sun exposure all effect [a home’s] energy effi ciency,” he explains.

So does the earth on which the home sits, says Conway. “The substrate has an impact on the effi cacy of the heat conductivity in a geothermal system.” Phoenix’s drier, sandier soil doesn’t conduct heat as well as the richer, moister soil around the Verde River, for example. “If you don’t have the ideal soil composition or moisture content,” says Conway, “the tubing system has a larger footprint.” But a geothermal system will still be more energy-effi cient than an electric one.

The geo system can also serve as hybrid, Meyers says. “We can use tubing with a cooling tower or tie it in with the pool.” Hybrid systems aren’t as effi cient as a fully tubed system, says Meyers, but they’re still more effi cient than any other system.

Homeowners looking at the newest geo systems will fi nd multiple-stage heating and cooling systems are now available, Meyers says. “What we had before was two stages: the system ran at either 50 percent or 100 percent. Now you can choose settings like medium low and medium high, like you do on a stove.”

As for fi nancing the installation costs, APS incentives are no longer available to Arizona homeowners. “The incentives ran out in 2013,” says Jenna Shaver, spokesperson for APS. “We’re exceeding the state’s goals for renewable energy, so we’re not pursuing any additional incentives or rebates for any type of technology at this time.”

Federal tax credits, however, are available through the end of 2016. According to the federal government’s Energy Star website, homeowners can get federal tax credits for 30 percent of the cost of a geothermal system (including installation fees), with no limit on the cost, for new or existing homes, principal or secondary.

For information on Energy Star federal tax credits for energy effi ciency, visit energystart.gov and irs-tax-forms.net.

To fi nd a list of geothermal/ground source system professionals, visit geoexchange.org

Mary Burritt is a writer and editor who recently moved to Phoenix from the Southeast.

Read more articles about energy at greenlivingaz.com/energy

geOTHerMAL SySTeMSAN ECO-FRIENDLY WAY TO HEAT AND COOL YOUR HOME BY MARY BURRITT


DorieMolly Jeff

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DorieMolly Jeff

transportation

Travel of the future has been a topic of interest in today’s ever-evolving society. People, companies and organizations

choose alternative fuel vehicles for a variety of reasons. From fuel savings and tax incentives, to reserved parking and a clear conscience, the list of reasons to go green with your wheels is growing.

VEHICLE LICENSE TAX REDUCTIONS One benefi t of making the switch to an eco-friendly hybrid vehicle or alternative fuel, in addition to saving gas money, is that owners of these hybrid and electric vehicles are being granted vehicle license tax reductions. According to David Clement of CNG (compressed natural gas) Services of Arizona and chairman of the Arizona Natural Gas Coalition, these reduction amounts are calculated by taking the arithmetic average of city and highway miles per gallon (MPG), as created under federal guidelines, and reducing the price by

the following amounts: 25 percent for a vehicle with an average MPG rating of at least 31 but less than 36; 50 percent for a vehicle with an average MPG of at least 36 but less than 41; and 75 percent for a vehicle with an average of at least 41 but less than 46. It sets the tax at $10 for a vehicle with an average MPG rating of 46 miles per gallon or greater.

That said, Clements notes that CNG vehicles may not

be suitable for the average driver: “The regular public is going to have a harder time getting over the initial costs to change. Unless they are really a high-mileage driver, it is a long payback.”

PLATES WITH BENEFITSHowever, EV and hybrid drivers can fi nd almost instant gratifi cation by obtaining a limited-edition energy-effi cient license plate for just $8, which grants unlimited access to the HOV lanes. At time of press, just 908 of the state’s 1,800 allotted energy-effi cient license plates had been issued to eligible plug-in hybrid electric vehicles (see sidebar).

The list of eligible vehicles is sure to grow as the future brings more hybrids and plug-in automobiles. To obtain an alternative fuel plate, the energy-effi cient plate application process through Service Arizona must be completed online.

Charging stations to accommodate eco-vehicles are becoming increasing more accessible as well. Marc Sobelman of Advanced Charging Technologies, which offers commercial and residential EV chargers, says he has “noticed an increased demand for EV charging stations around the state, and that most of this demand is prominent in the workplace and fl eet charging for large businesses.”

There is no doubt that the amount and accessibility of charging stations for EV owners will continue to increase as Arizona drives into the future of eco-friendly cars.

Photo by Mario Roberto Durán Ortiz

See more about transportation at greenlivingaz.com/transportation

ELIGIBLE VEHICLES:BMW i3 Range Extender (REX) 2014Cadillac ELR 2014Chevrolet Volt 2011, 2013, 2013, 2014Fisker Automotive Karma 2014Ford C-MAX Energi 2013, 2014Ford Fusion Energi 2013, 2014Honda Accord Plug-In Hybrid 2014Porsche Panamera S E-Hybrid 2014 Toyota Prius Plug-In 2012, 2013, 2014

Four business retail centers — Scottsdale Quarter, Ahwatukee Foothills Towne Center, Paradise Valley Gateway and Arrowhead Crossing — recently received fi ve free electric vehicle charging stations, compliments of a partnership between Volta and Arizona-based Sun Valley Solar. These charging stations are 100 percent free to use and can accommodate all electric vehicles.

ECo-FriEnDLY CarsSAVING MORE THAN YOUR BOTTOM LINEBY KEVIN BRADY

Do you make a point to seek out the local businesses in your neighborhood? Do you love trying out the new restaurants that pop up, or regularly seek out farmers

markets? Do you enjoy the local perspective from publications like Green Living magazine? Then you might be a Localist.

In November 2013, Local First Arizona launched a new membership program for individuals called the Localist program. For the fi rst time, individuals can now purchase a stake in the Buy Local movement by becoming a Localist. For just $20 per year, individuals can declare themselves Localists and gain access to a series of benefi ts including invitations to exclusive events, special discounts and offers, and unique behind-the-scenes experiences with local businesses.

The Localist program was put together as a way to further engage individuals in the local community and connect them to the businesses in their area. These efforts will help

Arizonans fi nd new businesses nearby as well as foster a sense of pride and love for their home state.

One year later, the program has fl ourished to include more than 800 card-carrying members in Phoenix, Tucson and Northern Arizona. Local First Arizona has hosted more than 30 different exclusive events around the state including a beer school event with Tucson’s Borderlands Brewing, a pre-party for Arizona Taco Festival on the rooftop of Phoenix’s Clarendon Hotel, a special tour of the Luminarias at Desert Botanical Gardens, a fi rst taste of the new Joyride Taco House in Gilbert and much more.

Local First Arizona is excited to see what the next year brings as the organization continues to expand the Localist program, engage newcomers with the Buy Local message and build the Arizona we’re all proud to call home.

LoCaList LoYaLtY proGraM CELEBratEs First YEar


DorieMolly Jeff

greengiftguideASpecialAdvertisingSection

Travel of the future has been a topic of interest in today’s ever-evolving society. People, companies and organizations

choose alternative fuel vehicles for a variety of reasons. From fuel savings and tax incentives, to reserved parking and a clear conscience, the list of reasons to go green with your wheels is growing.

VEHICLE LICENSE TAX REDUCTIONS One benefi t of making the switch to an eco-friendly hybrid vehicle or alternative fuel, in addition to saving gas money, is that owners of these hybrid and electric vehicles are being granted vehicle license tax reductions. According to David Clement of CNG (compressed natural gas) Services of Arizona and chairman of the Arizona Natural Gas Coalition, these reduction amounts are calculated by taking the arithmetic average of city and highway miles per gallon (MPG), as created under federal guidelines, and reducing the price by

the following amounts: 25 percent for a vehicle with an average MPG rating of at least 31 but less than 36; 50 percent for a vehicle with an average MPG of at least 36 but less than 41; and 75 percent for a vehicle with an average of at least 41 but less than 46. It sets the tax at $10 for a vehicle with an average MPG rating of 46 miles per gallon or greater.

That said, Clements notes that CNG vehicles may not

be suitable for the average driver: “The regular public is going to have a harder time getting over the initial costs to change. Unless they are really a high-mileage driver, it is a long payback.”

PLATES WITH BENEFITSHowever, EV and hybrid drivers can fi nd almost instant gratifi cation by obtaining a limited-edition energy-effi cient license plate for just $8, which grants unlimited access to the HOV lanes. At time of press, just 908 of the state’s 1,800 allotted energy-effi cient license plates had been issued to eligible plug-in hybrid electric vehicles (see sidebar).

The list of eligible vehicles is sure to grow as the future brings more hybrids and plug-in automobiles. To obtain an alternative fuel plate, the energy-effi cient plate application process through Service Arizona must be completed online.

Charging stations to accommodate eco-vehicles are becoming increasing more accessible as well. Marc Sobelman of Advanced Charging Technologies, which offers commercial and residential EV chargers, says he has “noticed an increased demand for EV charging stations around the state, and that most of this demand is prominent in the workplace and fl eet charging for large businesses.”

There is no doubt that the amount and accessibility of charging stations for EV owners will continue to increase as Arizona drives into the future of eco-friendly cars.

PhotobyMarioRobertoDuránOrtiz

See more about transportation at greenlivingaz.com/transportation

ELIGIBLE VEHICLES:BMWi3RangeExtender(REX)2014CadillacELR2014ChevroletVolt2011,2013,2013,2014FiskerAutomotiveKarma2014FordC-MAXEnergi2013,2014FordFusionEnergi2013,2014HondaAccordPlug-InHybrid2014PorschePanameraSE-Hybrid2014ToyotaPriusPlug-In2012,2013,2014

Fourbusinessretailcenters—ScottsdaleQuarter,AhwatukeeFoothillsTowneCenter,ParadiseValleyGatewayandArrowheadCrossing—recentlyreceivedfivefreeelectricvehiclechargingstations,complimentsofapartnershipbetweenVoltaandArizona-basedSunValleySolar.Thesechargingstationsare100percentfreetouseandcanaccommodateallelectricvehicles.

ECO-FRIENDLY CARSSAVINGMORETHANYOURBOTTOMLINEBY KEVIN BRADY

Do you make a point to seek out the local businesses in your neighborhood? Do you love trying out the new restaurants that pop up, or regularly seek out farmers

markets? Do you enjoy the local perspective from publications like Green Living magazine? Then you might be a Localist.

In November 2013, Local First Arizona launched a new membership program for individuals called the Localist program. For the fi rst time, individuals can now purchase a stake in the Buy Local movement by becoming a Localist. For just $20 per year, individuals can declare themselves Localists and gain access to a series of benefi ts including invitations to exclusive events, special discounts and offers, and unique behind-the-scenes experiences with local businesses.

The Localist program was put together as a way to further engage individuals in the local community and connect them to the businesses in their area. These efforts will help

Arizonans fi nd new businesses nearby as well as foster a sense of pride and love for their home state.

One year later, the program has fl ourished to include more than 800 card-carrying members in Phoenix, Tucson and Northern Arizona. Local First Arizona has hosted more than 30 different exclusive events around the state including a beer school event with Tucson’s Borderlands Brewing, a pre-party for Arizona Taco Festival on the rooftop of Phoenix’s Clarendon Hotel, a special tour of the Luminarias at Desert Botanical Gardens, a fi rst taste of the new Joyride Taco House in Gilbert and much more.

Local First Arizona is excited to see what the next year brings as the organization continues to expand the Localist program, engage newcomers with the Buy Local message and build the Arizona we’re all proud to call home.

LOCALIST LOYALTY PROGRAM CELEBRATES FIRST YEARBY ERICA PEDERSON

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DorieMolly Jeff

green gift guide A Special Advertising Section

Recipes? Green innovations? Health and wellness? We want to know what you want to see more of in Green Living magazine!

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PORTABLE SOLAR CHARGERSPlug Into The SunNever run out of power again with the SunJack portable solar charger. Charge your phone, tablet, camera and more anywhere the sun shines. A perfect gift for eco-conscious gadget lovers. Start running your devices off renewable energy! Use sunjack.com code ‘livegreen’ for 10% off your order. sunjack.com

ME THE ARTIST GIFTS Paint your personal gift on a canvas, wine glass or holiday ornament for anyone on your shopping list. Our Kids Art Kits continue to be a favorite too! Purchase all of these or gift certificates at Me The Artist, 5355 E. High St., #109, Phoenix or by calling 480-822-7999. We also ship. www.metheartist.com

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DorieMolly Jeff

greengiftguideASpecialAdvertisingSection

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COMPOST COLLECTION95% of all food waste is sent to landfills or incinerators. Make your holidays shine brighter by letting us send your food waste to local farms and community gardens, instead! Recycled City LLC is a contemporary compost collection service with affordable rates, soil return and revitalization for our local food economy. recycledcity.com

WELLNESS THERAPIES MASSAGEBodywork for your well being. Since the inception of my massage practice, I have established a client base of people from various backgrounds who all realize the importance of pursuing and maintaining health. I invite you to be one of those individuals. Specializing in Therapeutic and Oncology Massage. azmassageforwellness.com 480-206-7700

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DorieMolly Jeff

green gift guide A Special Advertising Section

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One of the most encouraging articles that I have come across recently was entitled “This Restaurant Hasn’t Taken Out the Trash in Two Years.” The author

describes how the entire amount of trash that the Sandwich Me In restaurant in Chicago has generated since May 2012 is less than one 13-gallon drawstring bag, which is about equal to what a similar restaurant would produce in just one hour. The owner, Justin Vraney, has committed to creating a zero-waste business that reuses leftovers, composts food waste, uses renewable energy, buys local fresh food and operates only high-effi ciency appliances. Vraney has also eliminated packaging waste by avoiding the purchase of processed food of any kind.

As a result of these efforts, the restaurant has been certifi ed to the prestigious Green Seal GS-55 Standard for Restaurants and Food Services. This standard “establishes leadership level environmental and human health criteria for restaurants and food service providers, both for retail establishments and large scale operations.” The standard covers the purchase of environmentally responsible food, beverages and supplies; waste reduction; management of resources; training and communication and continuous improvement of operations.

The certifi cation process is rigorous and involves a comprehensive self-assessment and review, an on-site audit and implementation of corrective and preventive actions. Once the process is completed, the restaurant is issued a Certifi cate of Conformance and the company can use the Green Seal Certifi cation Mark on pre-approved marketing materials.

Another even more demanding certifi cation program for green restaurants has been developed by the Green Restaurant Association (GRA). This certifi cation requires a restaurant to earn points in each of six environmental categories: water

effi ciency, waste reduction and recycling, sustainable food, energy, disposables and chemical and pollution reduction. In addition, the minimum requirements for a restaurant to become GRA certifi ed are the following:• accumulate a total of 100 points and meet a minimum of 10

points in each of six categories• implement a comprehensive recycling program • eliminate any use of styrofoam • provide ongoing communication and annual education for

all employees.Similar to the Michelin Star ratings, a restaurant that

obtains the GRA certifi cation can receive two, three or four stars, with more stars equating to more points scored. While the initial rigorous certifi cation process is comparable to the Green Seal approach, the test of management commitment to environmental responsibility is the GRA requirement for continual improvement. In order to maintain the GRA certifi cation, a restaurant must earn 10 additional points annually for the fi rst eight years, after which fi ve additional points per year are required.

This commitment to continual improvement means that being good is not enough: there must also be an ongoing effort to get better. So far, more than 400 restaurants throughout the U.S. including 12 in the Phoenix metropolitan area have earned GRA certifi cation.

These two certifi cation programs defi ne management systems that enable restaurants to reduce the costs of energy, water and waste disposal and to improve employee productivity

and morale. Case studies have shown that when certifi ed companies are featured in news outlets and use the certifi cation marks on their promotional materials, both the number of customers as well as customer loyalty usually rise. Finally, these certifi cation programs help restaurants to apply the distilled wisdom of hundreds of chefs, business owners and food service operators while creating a healthier environment for us all.

Dr. 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

BY ANTON G. CAMAROTA, PHD

THE RESTAURANT INDUSTRY GOES GREEN

Photo courtesy of B. Blechmann

Read more business articles at greenlivingaz.com/business

CONSCIOUS CUISINE Cutting Board Bakery and Café serves delicious and creative whole-food vegan, vegetarian and gluten-free menu options as well as vegan-friendly beer and wine. With live music on the weekends, enjoy entertainment and a fresh fruit smoothie or a locally roasted fair-trade cup of coffee. 480-654-8081 cuttingboardcafe.com

SOFT TOYS FOR EDUCATION The gift that gives back. For every soft toy or children’s book purchased at IKEA from November 9, 2014 until January 3, 2015, the IKEA Foundation will donate $1 to Save the Children and UNICEF to benefit education programs around the world. IKEA Tempe ikea.us/tempe

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DorieMolly Jeff

One of the most encouraging articles that I have come across recently was entitled “This Restaurant Hasn’t Taken Out the Trash in Two Years.” The author

describes how the entire amount of trash that the Sandwich Me In restaurant in Chicago has generated since May 2012 is less than one 13-gallon drawstring bag, which is about equal to what a similar restaurant would produce in just one hour. The owner, Justin Vraney, has committed to creating a zero-waste business that reuses leftovers, composts food waste, uses renewable energy, buys local fresh food and operates only high-effi ciency appliances. Vraney has also eliminated packaging waste by avoiding the purchase of processed food of any kind.

As a result of these efforts, the restaurant has been certifi ed to the prestigious Green Seal GS-55 Standard for Restaurants and Food Services. This standard “establishes leadership level environmental and human health criteria for restaurants and food service providers, both for retail establishments and large scale operations.” The standard covers the purchase of environmentally responsible food, beverages and supplies; waste reduction; management of resources; training and communication and continuous improvement of operations.

The certifi cation process is rigorous and involves a comprehensive self-assessment and review, an on-site audit and implementation of corrective and preventive actions. Once the process is completed, the restaurant is issued a Certifi cate of Conformance and the company can use the Green Seal Certifi cation Mark on pre-approved marketing materials.

Another even more demanding certifi cation program for green restaurants has been developed by the Green Restaurant Association (GRA). This certifi cation requires a restaurant to earn points in each of six environmental categories: water

effi ciency, waste reduction and recycling, sustainable food, energy, disposables and chemical and pollution reduction. In addition, the minimum requirements for a restaurant to become GRA certifi ed are the following:• accumulate a total of 100 points and meet a minimum of 10

points in each of six categories• implement a comprehensive recycling program • eliminate any use of styrofoam • provide ongoing communication and annual education for

all employees.Similar to the Michelin Star ratings, a restaurant that

obtains the GRA certifi cation can receive two, three or four stars, with more stars equating to more points scored. While the initial rigorous certifi cation process is comparable to the Green Seal approach, the test of management commitment to environmental responsibility is the GRA requirement for continual improvement. In order to maintain the GRA certifi cation, a restaurant must earn 10 additional points annually for the fi rst eight years, after which fi ve additional points per year are required.

This commitment to continual improvement means that being good is not enough: there must also be an ongoing effort to get better. So far, more than 400 restaurants throughout the U.S. including 12 in the Phoenix metropolitan area have earned GRA certifi cation.

These two certifi cation programs defi ne management systems that enable restaurants to reduce the costs of energy, water and waste disposal and to improve employee productivity

and morale. Case studies have shown that when certifi ed companies are featured in news outlets and use the certifi cation marks on their promotional materials, both the number of customers as well as customer loyalty usually rise. Finally, these certifi cation programs help restaurants to apply the distilled wisdom of hundreds of chefs, business owners and food service operators while creating a healthier environment for us all.

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

BY ANTON G. CAMAROTA, PHD

THE RESTAURANT INDUSTRY GOES GREEN

PhotocourtesyofB.Blechmann

Read more business articles at greenlivingaz.com/business


DorieMolly Jeff

energy sector

Solar panels are an ideal source of renewable energy for sun-drenched Arizona, and homeowners are not the only ones taking advantage. Joining many

school systems and college campuses in the Valley that are incorporating solar panels on carports, Banner Health is also making strides in the world of solar and green energy.

In 2012, Banner Health completed a $2.5 million solar installation at its Mesa Corporate Center. The solar rooftop parking structures span 46,627 square feet and cover 240 parking spaces, generating 600 kilowatts of electricity that is used to power the Mesa facility. “We are also nearing completion at that location on a lighting retrofi t project that will reduce the electricity used to light the facility by approximately 25 percent,” says Dan W. Dupaix, mechanical engineer of development and construction for Banner Health.

The Mesa Corporate Center solar project is expected to provide energy savings of up to $40,000 annually. The building itself is a reuse project, as Banner Health repurposed the Banner Mesa Medical Center in 2009. The former medical center was converted into an offi ce space that houses 1,500 employees and includes several non-clinical departments and the largest medical/surgical simulation center in the U.S.

Banner began incorporating green construction practices about fi ve years ago. “These practices are based on the LEED [Leadership in Energy and Environmental Design] guidelines and have been integrated into our Building Design Standards. The standards address building materials, construction waste and energy effi ciency, among other aspects of building construction,” explains Dupaix.

Banner Health continues to plan and test other green practices to incorporate into their buildings. “Last year we completed a project to identify, model and evaluate the

payback of energy-saving ideas. The results from this project would reduce the energy used in the facility we modeled by 20 percent if we were to build it today,” Dupaix says.

Other hospitals in Arizona have also installed solar panels, to varying degrees of success. The Phoenix Department of

BAnner HeALtH ADVOCATING GREEN INITIATIVES BY AMANDA HARVEY

ProP 480 ProPoses UPDAtes to MIHs AnD FAces oPPosItIon

Proposition 480 is a $935 million (over 30 years) general obligation bond measure that is geared towards supporting and improving the Maricopa Integrated Health System (MIHS). According to its website, MIHS encompasses the Arizona Burn Center, the Comprehensive Healthcare Center, Maricopa Medical Center, the McDowell Healthcare Clinic and 11 other family health centers. MIHS strives to “provide care for all that enter its doors,” including the uninsured, those with complex medical problems and those facing diffi cult socioeconomic situations, according to the website. The Prop 480 bond includes plans to add new facilities and upgrade/renovate existing health centers throughout Maricopa County.

However, there is a strong opposition to this proposition, mainly due to the large amount of the bond and the cost to taxpayers. Other concerns arise over the idea of a taxpayer-supported institution being pitted against other privately funded hospital organizations. The Arizona Tax Research Association estimates the bond will end up costing $1.4 billion with interest. The general election takes place on November 4.

Photos by Cooperwaithe Photography

Veterans Affairs (VA) Hospital’s solar installation was expected to be completed in early 2012, but faced delays and was not completed until November 2013. The Phoenix VA Hospital’s solar installation is tremendously larger than Banner Health’s. The 18,000 solar panels installed on 1,625 carport spaces cost $20 million and is capable of generating a total of 4.45 megawatts of solar energy, with a proposed annual electricity savings of $375,000. Other VA hospitals in Arizona, including the Tucson and Prescott locations, have also installed solar panels on carports.

Dupaix clarifi es that although solar is a great renewable energy solution, it is still expensive, and the outcome must be profi table to the company in order for the decision to be made. “We continue to consider solar and other renewable energy opportunities where feasible. Because electricity is relatively inexpensive in Arizona, and the available incentives have diminished, we have not seen recent opportunities here bear fruit,” he says.

In addition to installing solar panels at its Mesa Corporate Center, Banner Health also strives to incorporate green initiatives in their hospital facilities via a natural, healing environment. “Healing environments are essential in our facilities,” says Dupaix. “Creating these healing environments encompasses many building components — from furniture and fi nishes to using natural light and reducing noise so that

our patients can relax and focus on healing. We also create healing gardens at our facilities; these are calming outdoor areas that allow people to refl ect and provide distraction from the tension of a loved one receiving care.”

Banner Health currently owns and operates 14 hospital facilities and several offi ce buildings in Arizona. “As you can see, energy has been and will continue to be a major focus moving forward for Banner Health. We will continue to look for ways to use less energy and obtain our energy from alternative, sustainable sources,” Dupaix adds.

Amanda Harvey is a California-born, Tempe-based writer interested in green living and sustainability.

Photo courtesy of Banner Health

More energy sector articles at greenlivingaz.com/energysector


DorieMolly Jeff

Solar panels are an ideal source of renewable energy for sun-drenched Arizona, and homeowners are not the only ones taking advantage. Joining many

school systems and college campuses in the Valley that are incorporating solar panels on carports, Banner Health is also making strides in the world of solar and green energy.

In 2012, Banner Health completed a $2.5 million solar installation at its Mesa Corporate Center. The solar rooftop parking structures span 46,627 square feet and cover 240 parking spaces, generating 600 kilowatts of electricity that is used to power the Mesa facility. “We are also nearing completion at that location on a lighting retrofi t project that will reduce the electricity used to light the facility by approximately 25 percent,” says Dan W. Dupaix, mechanical engineer of development and construction for Banner Health.

The Mesa Corporate Center solar project is expected to provide energy savings of up to $40,000 annually. The building itself is a reuse project, as Banner Health repurposed the Banner Mesa Medical Center in 2009. The former medical center was converted into an offi ce space that houses 1,500 employees and includes several non-clinical departments and the largest medical/surgical simulation center in the U.S.

Banner began incorporating green construction practices about fi ve years ago. “These practices are based on the LEED [Leadership in Energy and Environmental Design] guidelines and have been integrated into our Building Design Standards. The standards address building materials, construction waste and energy effi ciency, among other aspects of building construction,” explains Dupaix.

Banner Health continues to plan and test other green practices to incorporate into their buildings. “Last year we completed a project to identify, model and evaluate the

payback of energy-saving ideas. The results from this project would reduce the energy used in the facility we modeled by 20 percent if we were to build it today,” Dupaix says.

Other hospitals in Arizona have also installed solar panels, to varying degrees of success. The Phoenix Department of

BAnner HeALtH ADVOCATINGGREENINITIATIVESBY AMANDA HARVEY

ProP 480 ProPoses UPDAtes to MIHs AnD FAces oPPosItIon

Proposition480isa$935million(over30years)generalobligationbondmeasurethatisgearedtowardssupportingandimprovingtheMaricopaIntegratedHealthSystem(MIHS).Accordingtoitswebsite,MIHSencompassestheArizonaBurnCenter,theComprehensiveHealthcareCenter,MaricopaMedicalCenter,theMcDowellHealthcareClinicand11otherfamilyhealthcenters.MIHSstrivesto“providecareforallthatenteritsdoors,”includingtheuninsured,thosewithcomplexmedicalproblemsandthosefacingdifficultsocioeconomicsituations,accordingtothewebsite.TheProp480bondincludesplanstoaddnewfacilitiesandupgrade/renovateexistinghealthcentersthroughoutMaricopaCounty.

However,thereisastrongoppositiontothisproposition,mainlyduetothelargeamountofthebondandthecosttotaxpayers.Otherconcernsariseovertheideaofataxpayer-supportedinstitutionbeingpittedagainstotherprivatelyfundedhospitalorganizations.TheArizonaTaxResearchAssociationestimatesthebondwillendupcosting$1.4billionwithinterest.ThegeneralelectiontakesplaceonNovember4.

PhotosbyCooperwaithePhotography

energy sector

Veterans Affairs (VA) Hospital’s solar installation was expected to be completed in early 2012, but faced delays and was not completed until November 2013. The Phoenix VA Hospital’s solar installation is tremendously larger than Banner Health’s. The 18,000 solar panels installed on 1,625 carport spaces cost $20 million and is capable of generating a total of 4.45 megawatts of solar energy, with a proposed annual electricity savings of $375,000. Other VA hospitals in Arizona, including the Tucson and Prescott locations, have also installed solar panels on carports.

Dupaix clarifi es that although solar is a great renewable energy solution, it is still expensive, and the outcome must be profi table to the company in order for the decision to be made. “We continue to consider solar and other renewable energy opportunities where feasible. Because electricity is relatively inexpensive in Arizona, and the available incentives have diminished, we have not seen recent opportunities here bear fruit,” he says.

In addition to installing solar panels at its Mesa Corporate Center, Banner Health also strives to incorporate green initiatives in their hospital facilities via a natural, healing environment. “Healing environments are essential in our facilities,” says Dupaix. “Creating these healing environments encompasses many building components — from furniture and fi nishes to using natural light and reducing noise so that

our patients can relax and focus on healing. We also create healing gardens at our facilities; these are calming outdoor areas that allow people to refl ect and provide distraction from the tension of a loved one receiving care.”

Banner Health currently owns and operates 14 hospital facilities and several offi ce buildings in Arizona. “As you can see, energy has been and will continue to be a major focus moving forward for Banner Health. We will continue to look for ways to use less energy and obtain our energy from alternative, sustainable sources,” Dupaix adds.

AmandaHarveyisaCalifornia-born,Tempe-basedwriterinterestedingreenlivingandsustainability.

PhotocourtesyofBannerHealth

More energy sector articles at greenlivingaz.com/energysector

Do you want to learn more about green building, green eating or green travel? Tell us what you want to see in Green Living!

Your opinion matters!

Take our 5-minute questionnaire at greenlivingaz.com/survey

http://sonoransmile.com/

http://www.surveygizmo.com/s3/1839231/green-living-survey


DorieMolly Jeff

corporate social responsibility

Some people may think of the printing industry as one that is not environmentally friendly, due to the number of trees it requires to make paper. Some may

even consider the printing industry as going the way of the dinosaur thanks to digital media. But Jackie Wszalek, owner of Despins Printing Inc., is setting the record straight.

Wszalek, who has been a part of the family-owned business for more than 30 years, says the printing industry has actually served as a steward of the environment from the get-go. And as the owner of Despins, she feels it’s only right to ensure the paper and printing products they use are “originated responsibly,” which is why the company relies on forest-certifi cation programs such as the Forest Stewardship Council (FSC) and the Sustainable Forestry Initiative (SFI), as well as the Euro-centric Programme for the Endorsement of Forest Certifi cations. The mission of these organizations is to ensure minimal damage during harvesting, preservation of the habitat and biodiversity, and the prevention of over-cutting. Despins also uses fruit- or vegetable oil-based inks and toners, from which the petroleum has been removed to make them far more renewable.

Over the three decades that Despins has been in existence, much print media has merged to digital or online formats, but Wszalek is confi dent that the printing industry is not a dying art but rather an industry that will always have a place, even in our modern world. She says, “I feel that print will always serve a purpose. It is a hand-to-hand piece that people can touch and feel. It’s so easy to push the delete button on the computer, but paper can serve as a beautiful keepsake. Paper moves us in ways that digital media cannot.”

Despins has always been dedicated to lessening its carbon footprint, using only necessary materials in a responsible way for each project. And Wszalek lives by these sustainable practices in her offi ce as well as in her personal life. “I’ve always been a believer in the Seventh Generation,” she says. This refers to the notion that the decisions we make today will impact the next seven generations. “How are we going to best serve those future generations?” she asks.

Though Wszalek aims to keep Despins’ footprint small, its commitment and service to its clients is anything but. In fact, the company recently acquired Three Dog Marketing in Phoenix to add another level of marketing services to their print and online customers. “Marketing for our clients is what we do. Whether it’s print or digital, marketing pieces are representative of who you are and what you do as a company,” says Wszalek.

She also hopes to dispel the myth that “paper is bad.” Wszalek adds, “Paper gets a bad rap. Electronic devices have much more of a footprint when we decide to ‘upgrade’ versus a piece of paper that can easily be recycled.”

So don’t feel guilty for using paper, or reading this magazine for that matter. After all, we too are committed to reforestation and only use recycled paper and soy-based inks for our print purposes.

To learn more about Despins, visit despinsprinting.com.

Read more articles about corporate social responsibility at greenlivingaz.com/csr

BY MOLLY CERRETA SMITH

toss tHat baD rapPRINTING IS A SUSTAINABLE INDUSTRY

PHOENIX-BASED COMPANY LOCAL MOTORS CREATES WORLD’S FIRST 3D PRINTED CAR Unveiled for the fi rst time on September 8th in Chicago, the Strati, a two-seater electric car, is taking the world by storm. With a range of 120 miles and a maximum speed of 40 mph, this will not be creating any new land speed records, but it will dramatically decrease the amount of time it takes to create a single automobile. The Strati initially took only 44 hours to build and only has about 10 parts to it. Local Motors’ mission is to manufacture it even faster over time. The design for the Strati was selected from more than 200 entries submitted by the company’s online community; it will begin selling later this year ranging from $18,000 to $30,000.

CLEAN AIR CAB OF EAST VALLEY RECOGNIZED AS FINALISTS FOR SPIRIT OF ENTERPRISE AWARDSThe 18th Annual Spirit of Enterprise Awards recognize companies that boost Arizona’s economy, create jobs and provide excellent customer service. The Awards partner with local and national nonprofi t organizations, including Arizona State University’s Scholarship Fund, Phoenix Children’s Hospital and Mesa United Way. To date, the total amount of money raised by Clean Air Cab for Valley scholarship programs and non-profi ts is $86,000.

ANNOUNCING A NEW FRONTIER FOR PUR FILTERS AND PACKAGINGDid you know that nearly every part of the PUR water fi ltration systems can be recycled? PUR has teamed up with TerraCycle to create the PUR Brigade, the new recycling solution for all of your PUR products. The packaging, the PUR fi lters and even the pitchers are recyclable. To learn more about this revolutionary process, visit terracycle.net.

GREEN IDEAS CERTIFIES ITS 80TH LEED PROJECTA national leader in high-performance, green building consulting and education, Green Ideas Sustainability Consultants recently announced that they have certifi ed their 80th LEED building, the Intel CH-8 Research and Development facility. This building was awarded LEED Gold level certifi cation by the Green Building Institute for its sustainable design and construction methods that were practiced during the building process. Out of 110 possible LEED points, the building was awarded 62 points. In order to achieve high percentages of water and energy savings, CH-8 had to implement a wide variety of sustainable strategies and ideas.

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

BUSINESS EVENTSLUNCH AND LEARNNovember 12, noon- 1:30 p.m.Macayo’s4001 N. Central Ave., PhoenixThis is a great opportunity to network with others in the green industry while learning more about an important eco-conscious subject. The Lunch and Learn topic for this month’s meeting is electric vehicles. The $20 fee includes your choice of anything on Macayo’s extensive lunch menu, a soft drink and tip. Please arrive early to put in your order and allow time for networking. thegreenchamber.org

USGBC’S RGBC MEETINGNovember 13, 2:00-3:30 p.m. Midfi rst Bank3030 E. Camelback Rd., PhoenixThe Residential Green Building Committee (RGBC) meets on a monthly basis and all meetings are open to all volunteers interested in participating with the group in future affairs. If you’re interested in helping out on the committee or learning more about what the organization does, join them for a meeting! usgbcaz.org

GOVERNOR’S CELEBRATION OF INNOVATIONNovember 13, 4:00-8:00 p.m.Phoenix Convention Center’s West BuildingPresented by Avnet, Inc., the Arizona Technology Council’s awards gala, in partnership with the Arizona Commerce Authority, honors leaders in technology. The event this year consists of a theatre-style awards presentation, strolling dinner with specialty dessert, live music and a technology showcase exhibiting more than 50 Arizona companies. aztechcouncil.org

2014 STATE OF THE CITY ADDRESS November 14, 7:30-9:00 a.m. Tempe Mission Palms Hotel60 E. 5th St., TempeMayor Mitchell will be sharing his thoughts on the local economic climate along with his vision for the growth and future of Tempe and Arizona. This is an opportunity for business leaders and residents to gain knowledge about what the city is doing and what the city is planning to do in relation to maintaining the quality of life here as well as building Tempe into a strong regional partner.tempechamber.org

GREEN IN THE NEWS

Photo by Wikipedia User Z22


DorieMolly Jeff

Some people may think of the printing industry as one that is not environmentally friendly, due to the number of trees it requires to make paper. Some may

even consider the printing industry as going the way of the dinosaur thanks to digital media. But Jackie Wszalek, owner of Despins Printing Inc., is setting the record straight.

Wszalek, who has been a part of the family-owned business for more than 30 years, says the printing industry has actually served as a steward of the environment from the get-go. And as the owner of Despins, she feels it’s only right to ensure the paper and printing products they use are “originated responsibly,” which is why the company relies on forest-certifi cation programs such as the Forest Stewardship Council (FSC) and the Sustainable Forestry Initiative (SFI), as well as the Euro-centric Programme for the Endorsement of Forest Certifi cations. The mission of these organizations is to ensure minimal damage during harvesting, preservation of the habitat and biodiversity, and the prevention of over-cutting. Despins also uses fruit- or vegetable oil-based inks and toners, from which the petroleum has been removed to make them far more renewable.

Over the three decades that Despins has been in existence, much print media has merged to digital or online formats, but Wszalek is confi dent that the printing industry is not a dying art but rather an industry that will always have a place, even in our modern world. She says, “I feel that print will always serve a purpose. It is a hand-to-hand piece that people can touch and feel. It’s so easy to push the delete button on the computer, but paper can serve as a beautiful keepsake. Paper moves us in ways that digital media cannot.”

Despins has always been dedicated to lessening its carbon footprint, using only necessary materials in a responsible way for each project. And Wszalek lives by these sustainable practices in her offi ce as well as in her personal life. “I’ve always been a believer in the Seventh Generation,” she says. This refers to the notion that the decisions we make today will impact the next seven generations. “How are we going to best serve those future generations?” she asks.

Though Wszalek aims to keep Despins’ footprint small, its commitment and service to its clients is anything but. In fact, the company recently acquired Three Dog Marketing in Phoenix to add another level of marketing services to their print and online customers. “Marketing for our clients is what we do. Whether it’s print or digital, marketing pieces are representative of who you are and what you do as a company,” says Wszalek.

She also hopes to dispel the myth that “paper is bad.” Wszalek adds, “Paper gets a bad rap. Electronic devices have much more of a footprint when we decide to ‘upgrade’ versus a piece of paper that can easily be recycled.”

So don’t feel guilty for using paper, or reading this magazine for that matter. After all, we too are committed to reforestation and only use recycled paper and soy-based inks for our print purposes.

TolearnmoreaboutDespins,visitdespinsprinting.com.

See more corporate social responsibility at greenlivingaz.com/csr

BY MOLLY CERRETA SMITH

TOSS THAT BAD RAPPRINTING IS A SUSTAINABLE INDUSTRY

PHOENIX-BASEDCOMPANYLOCALMOTORSCREATESWORLD’SFIRST3DPRINTEDCARUnveiled for the fi rst time on September 8th in Chicago, the Strati, a two-seater electric car, is taking the world by storm. With a range of 120 miles and a maximum speed of 40 mph, this will not be creating any new land speed records, but it will dramatically decrease the amount of time it takes to create a single automobile. The Strati initially took only 44 hours to build and only has about 10 parts to it. Local Motors’ mission is to manufacture it even faster over time. The design for the Strati was selected from more than 200 entries submitted by the company’s online community; it will begin selling later this year ranging from $18,000 to $30,000.

CLEANAIRCABOFEASTVALLEYRECOGNIZEDASFINALISTSFORSPIRITOFENTERPRISEAWARDSThe 18th Annual Spirit of Enterprise Awards recognize companies that boost Arizona’s economy, create jobs and provide excellent customer service. The Awards partner with local and national nonprofi t organizations, including Arizona State University’s Scholarship Fund, Phoenix Children’s Hospital and Mesa United Way. To date, the total amount of money raised by Clean Air Cab for Valley scholarship programs and non-profi ts is $86,000.

ANNOUNCINGANEWFRONTIERFORPURFILTERSANDPACKAGINGDid you know that nearly every part of the PUR water fi ltration systems can be recycled? PUR has teamed up with TerraCycle to create the PUR Brigade, the new recycling solution for all of your PUR products. The packaging, the PUR fi lters and even the pitchers are recyclable. To learn more about this revolutionary process, visit terracycle.net.

GREENIDEASCERTIFIESITS80THLEEDPROJECTA national leader in high-performance, green building consulting and education, Green Ideas Sustainability Consultants recently announced that they have certifi ed their 80th LEED building, the Intel CH-8 Research and Development facility. This building was awarded LEED Gold level certifi cation by the Green Building Institute for its sustainable design and construction methods that were practiced during the building process. Out of 110 possible LEED points, the building was awarded 62 points. In order to achieve high percentages of water and energy savings, CH-8 had to implement a wide variety of sustainable strategies and ideas.

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

BUSINESS EVENTSLUNCHANDLEARNNovember12,noon-1:30p.m.Macayo’s4001N.CentralAve.,PhoenixThisisagreatopportunitytonetworkwithothersinthegreenindustrywhilelearningmoreaboutanimportanteco-conscioussubject.TheLunchandLearntopicforthismonth’smeetingiselectricvehicles.The$20feeincludesyourchoiceofanythingonMacayo’sextensivelunchmenu,asoftdrinkandtip.Pleasearriveearlytoputinyourorderandallowtimefornetworking.thegreenchamber.org

USGBC’SRGBCMEETINGNovember13,2:00-3:30p.m.MidfirstBank3030E.CamelbackRd.,PhoenixTheResidentialGreenBuildingCommittee(RGBC)meetsonamonthlybasisandallmeetingsareopentoallvolunteersinterestedinparticipatingwiththegroupinfutureaffairs.Ifyou’reinterestedinhelpingoutonthecommitteeorlearningmoreaboutwhattheorganizationdoes,jointhemforameeting!usgbcaz.org

GOVERNOR’SCELEBRATIONOFINNOVATIONNovember13,4:00-8:00p.m.PhoenixConventionCenter’sWestBuildingPresentedbyAvnet,Inc.,theArizonaTechnologyCouncil’sawardsgala,inpartnershipwiththeArizonaCommerceAuthority,honorsleadersintechnology.Theeventthisyearconsistsofatheatre-styleawardspresentation,strollingdinnerwithspecialtydessert,livemusicandatechnologyshowcaseexhibitingmorethan50Arizonacompanies.aztechcouncil.org

2014STATEOFTHECITYADDRESSNovember14,7:30-9:00a.m.TempeMissionPalmsHotel60E.5thSt.,TempeMayorMitchellwillbesharinghisthoughtsonthelocaleconomicclimatealongwithhisvisionforthegrowthandfutureofTempeandArizona.ThisisanopportunityforbusinessleadersandresidentstogainknowledgeaboutwhatthecityisdoingandwhatthecityisplanningtodoinrelationtomaintainingthequalityoflifehereaswellasbuildingTempeintoastrongregionalpartner.tempechamber.org

GREEN IN THE NEWS

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DorieMolly Jeff

urban development

In February 2013, Mayor Greg Stanton rolled out the Reimagine Phoenix sustainability initiative in an effort to lessen the amount of trash that is currently sent to

landfi lls by at least 40 percent by the year 2020. The 40-20 plan, which it is referred to as, has a number of phases to reach this ambitious goal, but with the right education and resources, residents can reduce the amount of waste we produce. And that’s where John A. Trujillo comes in.

Trujillo has served as the director of the City of Phoenix Public Works for 12 years and counting. He says one of the efforts of the new program involves reducing the amount of waste as well as recycled materials that simply end up in the wrong bins and eventually the landfi ll. One of the solutions the city has implemented is the Green Organics Curbside Collection Program, which was rolled out to 150,000 residents to help them reduce the amount of yard material, such as grass clippings, branches and shrubs, that is currently ending up in regular garbage containers then straight to the landfi ll.

In addition, the city offers residents a $3 monthly savings off their solid waste services bill, if they opt to downsize from a large trash container to a medium-sized bin. Trujillo says, “We hope this helps residents think twice about the amount of garbage they are throwing away and encourage them to recycle or use the Green Organics container.”

Another area of waste the city hopes to reduce is food. “The city of Phoenix is designing a composting program that will take green organics as well as food waste. A huge amount of food waste ends up in the regular garbage containers,” Trujillo says.

In fact, a waste characterization study conducted by the City of Phoenix Public Works, found that 30 percent of yard waste and 14.5 percent of food waste are just being thrown away when they could actually have been compostable. And 13 percent of recycled materials, approximately 50,000 to 60,000 tons, are still being tossed instead of put into proper recycling bins. Trujillo says we have a total of about 175,000 tons of material that could easily have avoided ending up in a landfi ll.

“If we could get the yard waste out of the garbage cans, we could meet our 40-20 goal right there,” he adds. “We have to minimize our impact. We want to make this a better place than when we got here. I don’t want to leave a problem. That’s not the legacy I want to leave behind.”

Armed with knowledge and resources, we don’t have to pass along a waste problem to the next generation. There is so much more we can do as individuals and so much more that the Reimagine Phoenix initiative has in mind to help solve this problem for our residents now and into the future.

For more information visit phoenix.gov/reimaginephoenix

Read more urban development articles at greenlivingaz.com/urban

reduCInG WaSte, reorGanIZInG reCYClInG BY MOLLY CERRETA SMITH The season for entertaining is upon us, and whether

you’re making plans for a festive bash or an intimate gathering, a catered meal can take the stress of menu

planning off your plate. But food preparation and delivery can also come with excessive water use (all those dishes!), food and packaging waste and a compromise in the ethics and quality of what’s on your plate. If the thought of all this waste has you feeling less than jolly, consider having an eco-conscious feast brought to you by one of the Valley’s best earth-friendly catering companies.

SANTA BARBARA CATERINGSanta Barbara Catering is among the fi rst food and event services in Arizona to employ environmentally friendly practices within their offi ces and at events. The company strives to reduce its carbon footprint by using biodegradable serving ware and containers, which lessens material and water waste. Your holiday guests will be served delicious seasonal fare produced naturally and organically by nearby family-run farms and ranches, which means food is produced and consumed locally, minimizing resources used for product travel. Expect a fun — not stuffy — holiday party complete with carolers at Christmastime, a welcoming staff, delicious comfort foods (think carved turkey sliders with cranberry chutney and buttery potatoes) and pumpkin- and apple-spiced martinis to keep guests in the spirit.

HEIDI’S EVENTS & CATERING Heidi and her team offer a fi ve-star, fuss-free Thanksgiving dinner experience where a full-service meal can be prepared in your own kitchen by a chef and served by a wait staff. Enjoy apple pie boneless braised short ribs or traditional whole roasted turkey with home-style gravy and straw-cranberry relish. Trash becomes treasure as this eco-minded company puts table scraps to use making nutrient-rich compost for gardening. Eco-friendly disposables along with

recycled cardboard, plastics, glass and paper ensure minimal additions to landfi lls. Buying and serving seasonal, local fare is incredibly important to the company, and Heidi’s menu always highlights seasonally available produce and food products for every special event.

ATLASTA CATERING AND EVENT CONCEPTSSustainability and “green” business ethics are not ideas that Atlasta Catering takes lightly. The company’s mission revolves around a commitment to practice what others may only preach — and that isn’t always easy. Atlasta procures organic produce, grains, dairy and meat from Arizona farms to ensure quality and seasonality in their menus. The company also uses nontoxic cleaning products and compostable or recyclable materials and the staff is happy to educate customers on the importance of earth mindfulness. Atlasta offers several menu and service options for your holiday event, including Casual Catering, where you can enjoy chef-prepared fare without additional service staff or settling for food tray pickup from a warehouse store. Your menu choices, such as herb-glazed all-natural turkey with poblano stuffi ng and green bean casserole, will be attractively displayed and any equipment will be picked up later in the day, leaving your home clean and your guests impressed.

Rachel Luman is a lifelong Phoenix resident and has been a magazine contributor in the Valley since 2004.

Photos courtesy Santa Barbara Catering


CaterInG WItH a purpoSeBY RACHEL LUMAN


DorieMolly Jeff

In February 2013, Mayor Greg Stanton rolled out the Reimagine Phoenix sustainability initiative in an effort to lessen the amount of trash that is currently sent to

landfi lls by at least 40 percent by the year 2020. The 40-20 plan, which it is referred to as, has a number of phases to reach this ambitious goal, but with the right education and resources, residents can reduce the amount of waste we produce. And that’s where John A. Trujillo comes in.

Trujillo has served as the director of the City of Phoenix Public Works for 12 years and counting. He says one of the efforts of the new program involves reducing the amount of waste as well as recycled materials that simply end up in the wrong bins and eventually the landfi ll. One of the solutions the city has implemented is the Green Organics Curbside Collection Program, which was rolled out to 150,000 residents to help them reduce the amount of yard material, such as grass clippings, branches and shrubs, that is currently ending up in regular garbage containers then straight to the landfi ll.

In addition, the city offers residents a $3 monthly savings off their solid waste services bill, if they opt to downsize from a large trash container to a medium-sized bin. Trujillo says, “We hope this helps residents think twice about the amount of garbage they are throwing away and encourage them to recycle or use the Green Organics container.”

Another area of waste the city hopes to reduce is food. “The city of Phoenix is designing a composting program that will take green organics as well as food waste. A huge amount of food waste ends up in the regular garbage containers,” Trujillo says.

In fact, a waste characterization study conducted by the City of Phoenix Public Works, found that 30 percent of yard waste and 14.5 percent of food waste are just being thrown away when they could actually have been compostable. And 13 percent of recycled materials, approximately 50,000 to 60,000 tons, are still being tossed instead of put into proper recycling bins. Trujillo says we have a total of about 175,000 tons of material that could easily have avoided ending up in a landfi ll.

“If we could get the yard waste out of the garbage cans, we could meet our 40-20 goal right there,” he adds. “We have to minimize our impact. We want to make this a better place than when we got here. I don’t want to leave a problem. That’s not the legacy I want to leave behind.”

Armed with knowledge and resources, we don’t have to pass along a waste problem to the next generation. There is so much more we can do as individuals and so much more that the Reimagine Phoenix initiative has in mind to help solve this problem for our residents now and into the future.

Formoreinformationvisitphoenix.gov/reimaginephoenix

Read more urban development articles at greenlivingaz.com/urban

reDUcinG Waste, reorGaniZinG recyclinG BY MOLLY CERRETA SMITH

corporate social responsibility

The season for entertaining is upon us, and whether you’re making plans for a festive bash or an intimate gathering, a catered meal can take the stress of menu

planning off your plate. But food preparation and delivery can also come with excessive water use (all those dishes!), food and packaging waste and a compromise in the ethics and quality of what’s on your plate. If the thought of all this waste has you feeling less than jolly, consider having an eco-conscious feast brought to you by one of the Valley’s best earth-friendly catering companies.

SANTA BARBARA CATERINGSanta Barbara Catering is among the fi rst food and event services in Arizona to employ environmentally friendly practices within their offi ces and at events. The company strives to reduce its carbon footprint by using biodegradable serving ware and containers, which lessens material and water waste. Your holiday guests will be served delicious seasonal fare produced naturally and organically by nearby family-run farms and ranches, which means food is produced and consumed locally, minimizing resources used for product travel. Expect a fun — not stuffy — holiday party complete with carolers at Christmastime, a welcoming staff, delicious comfort foods (think carved turkey sliders with cranberry chutney and buttery potatoes) and pumpkin- and apple-spiced martinis to keep guests in the spirit.

HEIDI’S EVENTS & CATERING Heidi and her team offer a fi ve-star, fuss-free Thanksgiving dinner experience where a full-service meal can be prepared in your own kitchen by a chef and served by a wait staff. Enjoy apple pie boneless braised short ribs or traditional whole roasted turkey with home-style gravy and straw-cranberry relish. Trash becomes treasure as this eco-minded company puts table scraps to use making nutrient-rich compost for gardening. Eco-friendly disposables along with

recycled cardboard, plastics, glass and paper ensure minimal additions to landfi lls. Buying and serving seasonal, local fare is incredibly important to the company, and Heidi’s menu always highlights seasonally available produce and food products for every special event.

ATLASTA CATERING AND EVENT CONCEPTSSustainability and “green” business ethics are not ideas that Atlasta Catering takes lightly. The company’s mission revolves around a commitment to practice what others may only preach — and that isn’t always easy. Atlasta procures organic produce, grains, dairy and meat from Arizona farms to ensure quality and seasonality in their menus. The company also uses nontoxic cleaning products and compostable or recyclable materials and the staff is happy to educate customers on the importance of earth mindfulness. Atlasta offers several menu and service options for your holiday event, including Casual Catering, where you can enjoy chef-prepared fare without additional service staff or settling for food tray pickup from a warehouse store. Your menu choices, such as herb-glazed all-natural turkey with poblano stuffi ng and green bean casserole, will be attractively displayed and any equipment will be picked up later in the day, leaving your home clean and your guests impressed.

RachelLumanisalifelongPhoenixresidentandhasbeenamagazinecontributorintheValleysince2004.

PhotoscourtesySantaBarbaraCatering


caterinG WitH a pUrposeBY RACHEL LUMAN


DorieMolly Jeff

education

Solar has become a hot topic of late in the media and even in elections. There are about 330 reasons homeowners in Arizona should be interested in

harnessing the sun’s rays — as that is the approximate number of sunny days each year. And with Arizona’s abundant sunshine, why not? After all, Arizona is number one in the U.S. for solar per capita, according to the Solar Energy Industries Associations.

Given its popularity, solar panels are selling well in Arizona but more for commercial installations than residential. The majority of residential solar systems are leased, oftentimes with no out-of-pocket expense by the homeowner. But there is also a lot of misinformation in the marketplace from some solar companies and related industries. Homeowners need to understand the difference between a leased solar system and an owned one.

Leased solar systems are treated as personal property when a home sells and are given no value. Buyers of these homes need to meet minimum FICO requirements and are required to assume the existing lease and understand that the transfer of the system occurs when the leasing company receives a copy of the new deed for the home.

Owned solar systems will add value to the home depending on the energy savings and other factors. Valuing a solar panel system is accomplished by the appraiser using a formula found on the Green and Energy Effi cient Addendum, located

on the Appraisal Institute website shown below.Not every appraiser has experienced a sale with solar panels

or understands the difference between a leased system and an owned system, much less how to value an owned solar system. In Arizona, our real estate industry and appraisers are sorely lacking in education on this topic and about energy-effi cient homes in general.

Due to this lack of education, the Residential Green Building Committee of the U.S. Green Building Council’s Arizona Chapter is hosting the fi rst solar course for appraisers for the state of Arizona. The course, “Residential and Commercial Valuation of Solar,” includes 15 CEU’s for appraisers. Sandy Adomatis of Adomatis Appraisal Services in Punta Gorda, Florida is teaching the course, which she created. Adomatis is the former vice chair of education for the Appraisal Institute and is also the creator of the Green and Energy Effi cient Addendum. The hope is to educate appraisers on the intricacies of appraising a home with a leased or owned solar system.

For more information regarding the course, visit appraisalInstitute.org. Hover over Education, and then select Green Education. Once there, you can listen to Sandy’s video posted on the site.

Jan Green, REALTOR®, GREEN®, EcoBroker, RE/MAX Excalibur, is a volunteer with the Residential Green Building Committee, US Green Building Council, AZ Chapter, since 2009.

HoW MucH aRe YouR HoMe’S SoLaR PaneLS WoRtH?BY JAN GREEN

Read more about education at greenlivingaz.com/education


DorieMolly Jeff

Solar has become a hot topic of late in the media and even in elections. There are about 330 reasons homeowners in Arizona should be interested in

harnessing the sun’s rays — as that is the approximate number of sunny days each year. And with Arizona’s abundant sunshine, why not? After all, Arizona is number one in the U.S. for solar per capita, according to the Solar Energy Industries Associations.

Given its popularity, solar panels are selling well in Arizona but more for commercial installations than residential. The majority of residential solar systems are leased, oftentimes with no out-of-pocket expense by the homeowner. But there is also a lot of misinformation in the marketplace from some solar companies and related industries. Homeowners need to understand the difference between a leased solar system and an owned one.

Leased solar systems are treated as personal property when a home sells and are given no value. Buyers of these homes need to meet minimum FICO requirements and are required to assume the existing lease and understand that the transfer of the system occurs when the leasing company receives a copy of the new deed for the home.

Owned solar systems will add value to the home depending on the energy savings and other factors. Valuing a solar panel system is accomplished by the appraiser using a formula found on the Green and Energy Effi cient Addendum, located

on the Appraisal Institute website shown below.Not every appraiser has experienced a sale with solar panels

or understands the difference between a leased system and an owned system, much less how to value an owned solar system. In Arizona, our real estate industry and appraisers are sorely lacking in education on this topic and about energy-effi cient homes in general.

Due to this lack of education, the Residential Green Building Committee of the U.S. Green Building Council’s Arizona Chapter is hosting the fi rst solar course for appraisers for the state of Arizona. The course, “Residential and Commercial Valuation of Solar,” includes 15 CEU’s for appraisers. Sandy Adomatis of Adomatis Appraisal Services in Punta Gorda, Florida is teaching the course, which she created. Adomatis is the former vice chair of education for the Appraisal Institute and is also the creator of the Green and Energy Effi cient Addendum. The hope is to educate appraisers on the intricacies of appraising a home with a leased or owned solar system.

For more information regarding the course, visit appraisalInstitute.org. Hover over Education, and then select Green Education. Once there, you can listen to Sandy’s video posted on the site.

JanGreen,REALTOR®,GREEN®,EcoBroker,RE/MAXExcalibur,isavolunteerwiththeResidentialGreenBuildingCommittee,USGreenBuildingCouncil,AZChapter,since2009.

HOW MUCH ARE YOUR HOME’S SOLAR PANELS WORTH?BY JAN GREEN

Read more about education at greenlivingaz.com/education

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DorieMolly Jeff

active lifestyle

El Tour de Tucson is always a big event in the Old Pueblo and this year promises to be no different. The 2014 Special Olympics 32nd El Tour de Tucson’s theme

“Ride to be Unifi ed” honors the efforts of Brandon Lyons and Lorena Evan, a fi refi ghter and a registered nurse respectively, to alert the community about the safety solution for both cyclists and drivers. Their story began in 2013 while training for the 31st El Tour de Tucson, when a motorist traveling approximately 45 mph struck Lyons and Even from behind. Since the accident, the two have worked towards building public awareness of the safety between cyclists and cars on the streets of Pima County.

Participants of the event can choose from rides of 104, 75, 55 or 40 miles, or between 12-, fi ve- or fourth-mile “fun rides.” During the event, they will pedal past many of Tucson’s naturally beautiful views of mountains ranges, Saguaro cactus and the Sonoran Desert.

El Tour cyclists all share a desire to showcase fi tness andhealth as part of a lifestyle change, a wellness program goal,

as a survivor of cancer or other life-threatening illness or in honor of and respect for those with intellectual disabilities. In that vein, this year’s Special Olympics opened up its routes for children and adults with intellectual disabilities to participate for the fi rst time.

“We are thrilled to add Special Olympics to the Perimeter Bicycling family,” says Richard DeBernardis, founder and president of the Special Olympics El Tour de Tucson. The Special Olympics has a reputation throughout 170 countries for helping 4.2 million individuals with intellectual disabilities realize bright futures. At the local level, the state program, Special Olympics Arizona, “is a vibrant one,” says DeBernardis.

Currently, more then 9,000 people are registered to partake in the El Tour de Tucson on November 22nd. “This year’s event has attracted people from different states in the union and several foreign countries,” says Marilyn Hall, the media, publicity and hospitality director of the Perimeter Bicycling Association of America.

El Tour de Tucson features a Jr. El Youth cycling program whose mission is to create a long-term positive impact on the health and fi tness of at-risk children by developing and fostering a connection to cycling. The program hopes to help children who are struggling with issues such as obesity, inactivity, low self-esteem, fi nancial hardship or learning differences by ensuring that they reach and maintain their health and fi tness goals in a fun, organized and supportive team environment.

For more details on the event, visit perimeterbicycling.comPhotos courtesy of Monsoon Production Services

2014 el tOUR De tUcsONRIDE TO BE UNIFIED

BY KELLI VU

Inspire your active lifestyle at greenlivingaz.com/active


DorieMolly Jeff

El Tour de Tucson is always a big event in the Old Pueblo and this year promises to be no different. The 2014 Special Olympics 32nd El Tour de Tucson’s theme

“Ride to be Unifi ed” honors the efforts of Brandon Lyons and Lorena Evan, a fi refi ghter and a registered nurse respectively, to alert the community about the safety solution for both cyclists and drivers. Their story began in 2013 while training for the 31st El Tour de Tucson, when a motorist traveling approximately 45 mph struck Lyons and Even from behind. Since the accident, the two have worked towards building public awareness of the safety between cyclists and cars on the streets of Pima County.

Participants of the event can choose from rides of 104, 75, 55 or 40 miles, or between 12-, fi ve- or fourth-mile “fun rides.” During the event, they will pedal past many of Tucson’s naturally beautiful views of mountains ranges, Saguaro cactus and the Sonoran Desert.

El Tour cyclists all share a desire to showcase fi tness andhealth as part of a lifestyle change, a wellness program goal,

as a survivor of cancer or other life-threatening illness or in honor of and respect for those with intellectual disabilities. In that vein, this year’s Special Olympics opened up its routes for children and adults with intellectual disabilities to participate for the fi rst time.

“We are thrilled to add Special Olympics to the Perimeter Bicycling family,” says Richard DeBernardis, founder and president of the Special Olympics El Tour de Tucson. The Special Olympics has a reputation throughout 170 countries for helping 4.2 million individuals with intellectual disabilities realize bright futures. At the local level, the state program, Special Olympics Arizona, “is a vibrant one,” says DeBernardis.

Currently, more then 9,000 people are registered to partake in the El Tour de Tucson on November 22nd. “This year’s event has attracted people from different states in the union and several foreign countries,” says Marilyn Hall, the media, publicity and hospitality director of the Perimeter Bicycling Association of America.

El Tour de Tucson features a Jr. El Youth cycling program whose mission is to create a long-term positive impact on the health and fi tness of at-risk children by developing and fostering a connection to cycling. The program hopes to help children who are struggling with issues such as obesity, inactivity, low self-esteem, fi nancial hardship or learning differences by ensuring that they reach and maintain their health and fi tness goals in a fun, organized and supportive team environment.

Formoredetailsontheevent,visitperimeterbicycling.comPhotoscourtesyofMonsoonProductionServices

2014 EL TOUR DE TUCSONRIDE TO BE UNIFIED

BY KELLI VU

Inspire your active lifestyle at greenlivingaz.com/active

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DorieMolly Jeff

green kids

Along with getting Phoenix residents involved in recycling for the Reimagine Phoenix Transforming Trash Into Resources initiative, the City of Phoenix has

partnered with Keep Phoenix Beautiful, the local affi liate of Keep America Beautiful, to create a book Reimagine Phoenix, as well as two activity books specifi c to grades Kindergarten through third and fourth through seventh, to help children of all ages learn about the importance of recycling.

The Reimagine Phoenix storybook takes young readers on a colorful adventure following Chipper and his friends to the North Gateway Transfer Station. Recyclesaurus educates Chipper and his friends about what can be recycled, which bins items should be properly recycled within and why it’s so important to recycle in the fi rst place.

The characters in the book also delve into Arizona’s history as it relates to drought, water usage and urban development. It also encourages children to discover new ways to reduce the amount of trash that currently goes into our landfi lls and how they can be a part of Reimagine Phoenix’s goal of reducing waste by 40 percent by 2020.

Carter Morales, one of our own green kids, offers these simple ways that kids can help recycle around the house.

For some fun to-dos that are featured in the Keep Phoenix Beautiful Join R Team activity books, go to greenlivingaz.com/kidsrecycling

Get more ideas for kids at greenlivingaz.com/greenkids

geTTing kids inVOLVed in reCYCLingBY MOLLY CERRETA SMITH

1. Take the lids off of plastic bottles before they are put in the recycle bin.

2. Save glass jars to reuse in a variety of ways. You can use them as piggy banks, plant fl owers or herbs in or even use as food storage and take-along containers.

3. Sort the recyclables properly.4. Collect vegetation and old fruits and vegetables to

use as compost in a garden.5. Use old milk cartons for art projects (schools

would probably love a large donation of clean ones to use for school craft activities).


DorieMolly Jeff

November is Lung Cancer Awareness Month Do you know the facts?

www.lungarizona.org • 602. 258.7505

• Lung Cancer is the leading cancer killer in both men & women in the US

• Approximately 373,489 Americans are living with lung cancer

• Exposure to radon is estimated to be the 2nd leading cause of lung cancer, accounting for an estimated 15,000 to 22,000 lung cancer deaths each year

Looking for Lung Cancer Information & Support? We are here to help! Please call

1-844-ALALUNG (1-844-252-5864)

Along with getting Phoenix residents involved in recycling for the Reimagine Phoenix Transforming Trash Into Resources initiative, the City of Phoenix has

partnered with Keep Phoenix Beautiful, the local affi liate of Keep America Beautiful, to create a book Reimagine Phoenix, as well as two activity books specifi c to grades Kindergarten through third and fourth through seventh, to help children of all ages learn about the importance of recycling.

The Reimagine Phoenix storybook takes young readers on a colorful adventure following Chipper and his friends to the North Gateway Transfer Station. Recyclesaurus educates Chipper and his friends about what can be recycled, which bins items should be properly recycled within and why it’s so important to recycle in the fi rst place.

The characters in the book also delve into Arizona’s history as it relates to drought, water usage and urban development. It also encourages children to discover new ways to reduce the amount of trash that currently goes into our landfi lls and how they can be a part of Reimagine Phoenix’s goal of reducing waste by 40 percent by 2020.

Carter Morales, one of our own green kids, offers these simple ways that kids can help recycle around the house.

For some fun to-dos that are featured in the Keep Phoenix Beautiful Join R Team activity books, go to greenlivingaz.com/kidsrecycling

Get more ideas for kids at greenlivingaz.com/greenkids

GETTING KIDS INVOLVED IN RECYCLINGBY MOLLY CERRETA SMITH

1. Takethelidsoffofplasticbottlesbeforetheyareputintherecyclebin.

2. Saveglassjarstoreuseinavarietyofways.Youcanusethemaspiggybanks,plantflowersorherbsinorevenuseasfoodstorageandtake-alongcontainers.

3. Sorttherecyclablesproperly.4. Collectvegetationandoldfruitsandvegetablesto

useascompostinagarden.5. Useoldmilkcartonsforartprojects(schools

wouldprobablylovealargedonationofcleanonestouseforschoolcraftactivities).

at the Environmental Education Center

Environmental Educati on Center4050 East Chandler Heights Road, Chandler AZ 85249

(On the northeast corner of Chandler Heights Rd. and Lindsay Rd.)480-782-2890 • [email protected] • www.chandleraz.gov/veterans-oasis

The Environmental Educati on Center off ers your child a unique way to party with their friends. The nature-themed

parti es such as “Go Fish,” “In The Garden,” “Treasure Hunt,” and “Campout,” are perfect for the litt le outdoorsman/

outdoorswoman in your family.

Packages are designed for ages 3-13. All parti es are two hours long and include a staff -led acti vity for your party guests in your own private party room. Packages start at $100 for Chandler residents and $135 for non-residents.

To book a Nature Party or receive additi onal informati on,please call us at 480-782-2890.

Mayor Jay Tibshraeny and the Chandler City Council

Stuff their stockings! Find the perfect gifts for your pets – or the pet lovers in your life!Gifts • Toys • Treats • Adoptions

ENJOY TAX-FREE SHOPPING ATPARK PLACE & LA ENCANTADA

http://www.chandleraz.gov/default.aspx?pageid=682

http://www.lung.org/associations/states/arizona/

https://hssaz.org/


DorieMolly Jeff

You may buy organic produce,

sustainable meats and local foods, but as an individual striving to make eco-conscious decisions, do you ever think about what you’re drinking? In making an effort to be healthier, both for our bodies and for our planet, sustainable

consumption doesn’t stop at food. Mixology, the art of preparing mixed drinks, is now greener than ever.

Using organic vegetables, herbs and fl owers from sustainable, local businesses not only supports business owners rallying for the green movement, but it also leads to some incredibly inventive cocktails. Anthony Georgoulis, director of beverage programs at Rise Hospitality and mixologist for Scottsdale’s Union Barrelhouse, uses primarily local and organic ingredients in all of the drinks he creates. He says, “Besides the health benefi ts, there are so many new products out there that are organic or low calorie. I love the fact that I can give my clients such great options.” Thinking fresh, and we aren’t just referring to taste, is the most important factor to keep in mind. Start by coming up with alternatives to fruits or ingredients that don’t come from local farms. You can even add some common cocktail garnishes, such as mint, by growing edible plants at home. Georgoulis explains that he likes to mix sweet and savory, which is why he created the Violet B cocktail in the recipes following.

Mixology isn’t just for restaurants and bars — you, too, can be an innovative and creative mixologist at home. Georgoulis advises, “In mixology, take chances. Obviously you don’t want to spend a lot of money on expensive products that you might not like, but you would be amazed at the things that work that you wouldn’t expect to work.” Great drinks can come out of experimenting with unlikely ingredients. He also suggests that anyone trying to stay green to refrain from getting hung up on trying to fi nd an organic symbol or label, saying, “Just fi nd the fl avors that you like and work your way back from

that point as opposed to trying to fi nd products that are green and then trying to make drinks with them.” This way you can get an idea of what you want to be drinking and creating rather than simply trying to fi nd ingredients for recipes that might not be locally or organically available.

John Christie, beverage and cocktail director for Second Story Liquor Bar, has more than 20 years of experience in the industry. He envisions an old bar lifestyle, saying, “For the most part it’s about taking a step back in time. Forward thinking for mixologists is about looking backwards and trying to get closer to what it was when things went from farm to table.” He also advises aspiring green mixologists to use local ingredients and substitute things like agave nectar for sugar. Christie only uses the freshest ingredients, so he takes frequent trips to the farmers markets in his area. Even though he doesn’t always buy something, these ventures gives him a chance to see what’s out there and what he has to work with. “There’s some great produce that comes out of Arizona because of all the sunshine. In the summertime, I try to work a lot with mint, rosemary and basil, because it’s easy to source locally,” Christie says.

Rosemary is a popular herb at The Boulders, a Waldorf Astoria Resort, too, as well as other fresh herbs from the garden. Chris Cline, the property’s food and beverage director, says, “We are fortunate to have our very own herb garden on property. It allows us to pick fresh products daily, and that freshness is delivered to our guests throughout the property’s cocktail menus.” He adds that using the freshest ingredients through the resort’s beverage program keeps them aligned with what the Boulders and the Waldorf Astoria brand represents. Localism is important to Cline, as well. He says, “Utilizing local ingredients in our beverage program allows our mixologist to create the freshest cocktails for our guests while supporting the local community.”

Mixology isn’t just artfully creating drinks any longer. Its about artfully and thoughtfully creating drinks that are not only satisfying, but also sustainable. As the use of clean ingredients continues to grow, especially in the culinary and other food-related fi elds, the beverage industry isn’t far behind. By committing to be a conscious consumer, and creative mixologist, you can help support the local economy and be a driving force in the green movement — all while enjoying healthier, fabulous cocktails!

MIX IT GREEN:MIXOLOGISTS LOOK TO LOCAL AND ORGANIC PRODUCE FOR COCKTAIL INSPIRATIONBY EMILY DOAN

Photo by Debby Wolvos, DW Photography


HOLIDAY SPIRITS

By Union Barrelhouse

For this drink, which is named after Violet Beauregarde, the girl who turned into a blueberry in Willy Wonka and the Chocolate Factory, Georgoulis says, “I get blueberries and basil from the farmers market. It’s perfect with the sweetness of the blueberry and the savory of the basil.”

VIOLET B

INGREDIENTS1 ½ oz. Veev Acai Liqueur1 ½ oz. Tru Organic Vodka1 oz. Homemade Blueberry Basil Blue Bell Syrup (see below)Basil leaf fi lled with three blueberries, for garnish

BLUE BELL SYRUP INGREDIENTS½ cup blueberries½ cup basil½ cup organic beet sugar1 cup water

DIRECTIONS

1. Boil all ingredients for the

blue bell syrup together for

three to fi ve minutes.

2. Strain out the blueberry

and basil.

3. Measure 1 ounce of the

syrup and pour it into shaker

with strainer along with the

liqueur and vodka.

4. Shake well and strain into a

martini glass.

5. Add garnish.

By Second Story Liquor Bar (photo on opposite page)

This refreshing low-sugar, low-calorie cocktail is perfect for celebrations any time of year.

THE ORGANIC CUCUMBER MULE

INGREDIENTS2 oz. Crop organic cucumber vodka1/2 oz. Organic lime juice“Bar spoonful” of organic honey4 oz. Organic ginger beerOrganic cucumber, for garnish

DIRECTIONS

1. Combine ingredients in a shaker, then pour into a copper

mug fi lled with crushed ice.

2. Serve with an organic cucumber spear as a garnish.

By The Discovery Lounge at The Boulders, A Waldorf Astoria Resort

This stunning cocktail is ideal for raising a glass to your family and friends at any one of the fall and winter holidays and ringing in 2015!

HOLIDAY SPARKLER

INGREDIENTS3 oz. Gruet Brut Rose1 oz. St. Germain Elderfl ower Liqueur1 ½ oz. Cranberry juiceAZ Bitters Lab Orange bittersSugar cubeFresh rosemary sprig and two raspberries, for garnish

DIRECTIONS

1. Place a sugar cube in the bottom of fl ute

glass and soak in orange bitters.

2. Add the St. Germain and cranberry juice,

then top off with Rose.

3. Add the garnish of fresh rosemary sprig

and raspberries.

Get into the holiday spirit without sipping a hot and heavy drink. Instead, mixologists from Second Story Liquor Bar, The Boulders, A Waldorf Astoria Resort and Union Barrelhouse offer up these light and fresh cocktails that will keep you green, clean and lean throughout the season of cheers-ing.


DorieMolly Jeff

You may buy organic produce,

sustainable meats and local foods, but as an individual striving to make eco-conscious decisions, do you ever think about what you’re drinking? In making an effort to be healthier, both for our bodies and for our planet, sustainable

consumption doesn’t stop at food. Mixology, the art of preparing mixed drinks, is now greener than ever.

Using organic vegetables, herbs and fl owers from sustainable, local businesses not only supports business owners rallying for the green movement, but it also leads to some incredibly inventive cocktails. Anthony Georgoulis, director of beverage programs at Rise Hospitality and mixologist for Scottsdale’s Union Barrelhouse, uses primarily local and organic ingredients in all of the drinks he creates. He says, “Besides the health benefi ts, there are so many new products out there that are organic or low calorie. I love the fact that I can give my clients such great options.” Thinking fresh, and we aren’t just referring to taste, is the most important factor to keep in mind. Start by coming up with alternatives to fruits or ingredients that don’t come from local farms. You can even add some common cocktail garnishes, such as mint, by growing edible plants at home. Georgoulis explains that he likes to mix sweet and savory, which is why he created the Violet B cocktail in the recipes following.

Mixology isn’t just for restaurants and bars — you, too, can be an innovative and creative mixologist at home. Georgoulis advises, “In mixology, take chances. Obviously you don’t want to spend a lot of money on expensive products that you might not like, but you would be amazed at the things that work that you wouldn’t expect to work.” Great drinks can come out of experimenting with unlikely ingredients. He also suggests that anyone trying to stay green to refrain from getting hung up on trying to fi nd an organic symbol or label, saying, “Just fi nd the fl avors that you like and work your way back from

that point as opposed to trying to fi nd products that are green and then trying to make drinks with them.” This way you can get an idea of what you want to be drinking and creating rather than simply trying to fi nd ingredients for recipes that might not be locally or organically available.

John Christie, beverage and cocktail director for Second Story Liquor Bar, has more than 20 years of experience in the industry. He envisions an old bar lifestyle, saying, “For the most part it’s about taking a step back in time. Forward thinking for mixologists is about looking backwards and trying to get closer to what it was when things went from farm to table.” He also advises aspiring green mixologists to use local ingredients and substitute things like agave nectar for sugar. Christie only uses the freshest ingredients, so he takes frequent trips to the farmers markets in his area. Even though he doesn’t always buy something, these ventures gives him a chance to see what’s out there and what he has to work with. “There’s some great produce that comes out of Arizona because of all the sunshine. In the summertime, I try to work a lot with mint, rosemary and basil, because it’s easy to source locally,” Christie says.

Rosemary is a popular herb at The Boulders, a Waldorf Astoria Resort, too, as well as other fresh herbs from the garden. Chris Cline, the property’s food and beverage director, says, “We are fortunate to have our very own herb garden on property. It allows us to pick fresh products daily, and that freshness is delivered to our guests throughout the property’s cocktail menus.” He adds that using the freshest ingredients through the resort’s beverage program keeps them aligned with what the Boulders and the Waldorf Astoria brand represents. Localism is important to Cline, as well. He says, “Utilizing local ingredients in our beverage program allows our mixologist to create the freshest cocktails for our guests while supporting the local community.”

Mixology isn’t just artfully creating drinks any longer. Its about artfully and thoughtfully creating drinks that are not only satisfying, but also sustainable. As the use of clean ingredients continues to grow, especially in the culinary and other food-related fi elds, the beverage industry isn’t far behind. By committing to be a conscious consumer, and creative mixologist, you can help support the local economy and be a driving force in the green movement — all while enjoying healthier, fabulous cocktails!

MIX It Green:MIXOLOGISTSLOOKTOLOCALANDORGANICPRODUCEFORCOCKTAILINSPIRATIONBY EMILY DOAN

PhotobyDebbyWolvos,DWPhotography


restaurants

HOLIDaY sPIrIts

By Union Barrelhouse

For this drink, which is named after Violet Beauregarde, the girl who turned into a blueberry in Willy Wonka and the Chocolate Factory, Georgoulis says, “I get blueberries and basil from the farmers market. It’s perfect with the sweetness of the blueberry and the savory of the basil.”

VIOLet B

InGreDIents1½oz.VeevAcaiLiqueur1½oz.TruOrganicVodka1oz.HomemadeBlueberryBasilBlueBellSyrup(seebelow)Basilleaffilledwiththreeblueberries,forgarnish

BLue BeLL sYruP InGreDIents½cupblueberries½cupbasil½cuporganicbeetsugar1cupwater

DIreCtIOns

1. Boilallingredientsforthe

bluebellsyruptogetherfor

threetofiveminutes.

2. Strainouttheblueberry

andbasil.

3. Measure1ounceofthe

syrupandpouritintoshaker

withstraineralongwiththe

liqueurandvodka.

4. Shakewellandstrainintoa

martiniglass.

5. Addgarnish.

By Second Story Liquor Bar (photo on opposite page)

This refreshing low-sugar, low-calorie cocktail is perfect for celebrations any time of year.

tHe OrGanIC CuCuMBer MuLe

InGreDIents2oz.Croporganiccucumbervodka1/2oz.Organiclimejuice“Barspoonful”oforganichoney4oz.OrganicgingerbeerOrganiccucumber,forgarnish

DIreCtIOns

1. Combineingredientsinashaker,thenpourintoacopper

mugfilledwithcrushedice.

2. Servewithanorganiccucumberspearasagarnish.

By The Discovery Lounge at The Boulders, A Waldorf Astoria Resort

This stunning cocktail is ideal for raising a glass to your family and friends at any one of the fall and winter holidays and ringing in 2015!

HOLIDaY sParKLer

InGreDIents3oz.GruetBrutRose1oz.St.GermainElderflowerLiqueur1½oz.CranberryjuiceAZBittersLabOrangebittersSugarcubeFreshrosemarysprigandtworaspberries,forgarnish

DIreCtIOns

1. Placeasugarcubeinthebottomofflute

glassandsoakinorangebitters.

2. AddtheSt.Germainandcranberryjuice,

thentopoffwithRose.

3. Addthegarnishoffreshrosemarysprig

andraspberries.

Get into the holiday spirit without sipping a hot and heavy drink. Instead, mixologists from Second Story Liquor Bar, The Boulders, A Waldorf Astoria Resort and Union Barrelhouse offer up these light and fresh cocktails that will keep you green, clean and lean throughout the season of cheers-ing.


DorieMolly Jeff

recipes

iNGreDieNTs3 cups water2 bananas, peeled1 carrot1 cup green cabbage1 Tbsp. pumpkin pie spice1 cup ice

pUMpKiN pie sMOOTHie

DirecTiONs

1. Add all ingredients to

blender and mix until

smooth.

2. Add more water if

necessary.

Find more delicious recipes at greenlivingaz.com/recipes

crANBerrY sAUceiNGreDieNTs

2 cups fresh cranberries

1 orange, peeled

1 apple, quartered

1 cup dates, pitted

DirecTiONs

1. Blend together the fruits

with the dates until smooth.

2. Sprinkle with cinnamon.

These healthy raw recipes by Haley Cloud of Living Raw by Grace will lighten up your Thanksgiving feast without sacrifi cing the fl avors of the season.

iNGreDieNTs4 cups butternut squash,

peeled, seeded and diced1 cup raw cashews½ cup dates, pitted1 banana, peeled2 tsp. pumpkin pie spice1 tsp. sea salt1 cup water

BUTTerNUT sQUAsH sOUp

DirecTiONs

1. Add all ingredients in the blender

until smooth and creamy.

2. If you have a high-speed blender,

simply blend for three to four

minutes until soup is steamy.

3. If you do not have a high-speed

blender, add hot water when

you blend.

iNGreDieNTs1 ½ oz. Don Julio Blanco 1/2 oz. Pierre Ferrand dry orange curacao1 oz. Shiso agave syrup3/4 oz. lime juice 1/4 oz. Yuzu

by Mixologist Aaron DeFeo, Casino del Sol Resort

This drink uses Japanese fl avors to accentuate the traditional margarita.

1ST PLACE, JUDGES’ CHOICEseNOr YAKUZA

DirecTiONs

1. Shake ingredients over ice and strain

into a chilled cocktail coupe.

2. Top with cucumber foam and garnish

with a shiso leaf.

The Southern Arizona Arts and Cultural Alliance partnered with the World Margarita Championship on October 18th, featuring 20 fi nalists from Tucson Originals restaurants who prepared their fi nest margarita entries for judges and attendees alike. Here, we share the recipes of the Judges’ Choice and People’s Choice winners.

AWArD-WiNNiNG MArGs

Your new best friend.

Scottsdale Quarter Now Open

39th Street + Camelback Opening Fall 2014

jubytrue.com

JT_39th_GreenLiving_NowOpen_Nov_7.375x4.75.indd 1 9/19/14 2:45 PM


DorieMolly Jeff

iNGreDieNTs3cupswater2bananas,peeled1carrot1cupgreencabbage1Tbsp.pumpkinpiespice1cupice

pUMpKiN pie sMOOTHie

DirecTiONs

1. Addallingredientsto

blenderandmixuntil

smooth.

2. Addmorewaterif

necessary.

Find more delicious recipes at greenlivingaz.com/recipes

crANBerrY sAUceiNGreDieNTs

2cupsfreshcranberries

1orange,peeled

1apple,quartered

1cupdates,pitted

DirecTiONs

1. Blendtogetherthefruits

withthedatesuntilsmooth.

2. Sprinklewithcinnamon.

ThesehealthyrawrecipesbyHaleyCloudofLivingRawbyGracewilllightenupyourThanksgivingfeastwithoutsacrificingtheflavorsoftheseason.

iNGreDieNTs4cupsbutternutsquash,

peeled,seededanddiced1cuprawcashews½cupdates,pitted1banana,peeled2tsp.pumpkinpiespice1tsp.seasalt1cupwater

BUTTerNUT sQUAsH sOUp

DirecTiONs

1. Addallingredientsintheblender

untilsmoothandcreamy.

2. Ifyouhaveahigh-speedblender,

simplyblendforthreetofour

minutesuntilsoupissteamy.

3. Ifyoudonothaveahigh-speed

blender,addhotwaterwhen

youblend.

recipes

iNGreDieNTs1½oz.DonJulioBlanco1/2oz.PierreFerranddryorangecuracao1oz.Shisoagavesyrup3/4oz.limejuice1/4oz.Yuzu

byMixologistAaronDeFeo,CasinodelSolResort

ThisdrinkusesJapaneseflavorstoaccentuatethetraditionalmargarita.

1ST PLACE, JUDGES’ CHOICEseNOr YAKUZA

DirecTiONs

1. Shakeingredientsovericeandstrain

intoachilledcocktailcoupe.

2. Topwithcucumberfoamandgarnish

withashisoleaf.

TheSouthernArizonaArtsandCulturalAlliancepartneredwiththeWorldMargaritaChampionshiponOctober18th,featuring20finalistsfromTucsonOriginalsrestaurantswhopreparedtheirfinestmargaritaentriesforjudgesandattendeesalike.Here,wesharetherecipesoftheJudges’ChoiceandPeople’sChoicewinners.

AWArD-WiNNiNG MArGs

Your new best friend.

Scottsdale Quarter Now Open

39th Street + Camelback Opening Fall 2014

jubytrue.com

JT_39th_GreenLiving_NowOpen_Nov_7.375x4.75.indd 1 9/19/14 2:45 PM

http://www.foxrc.com/juby-true/


DorieMolly Jeff

recipes

iNGreDieNTs1 Lemon1/2 Lime Blood orange juice 2 oz. St. Germain 2 oz. Reposado tequila 1 oz. Cointreau noir Salt fl avored with orange zest CavaNasturtium fl ower, for garnish

by Mixologist Chelsea Hendryk, Le Rendez-Vous

This classic margarita features St. Germain and orange salt.

1ST PLACE, PEOPLE’S CHOICEBLeeDiNG FreNcHMAN

DirecTiONs

1. Combine juice and all still liquors in

shaker with ice.

2. Shake vigorously.

3. Salt rim of glass and muddle blood

orange ice cubes in glass.

4. Fill glass with juice and liquor mixture,

and top with Cava.

5. Float Nasturtium fl ower on top for

garnish.

Photos by Adam Lehrman with Tucson Foodie

The Raw Vegan Experience Only $10 to sample 6 dishes,

watch a demonstration, and be inspired toward health!

When: Monday, November 17th 6-8pm

Where: ORGANIC SHORES (40th St. & Bell) 4030 E Bell Rd Phoenix, AZ 85032

All Recipes are: 10 minutes or less 10 ingredients or less $10 or less

GLUTEN-FREE, SUGAR-FREE, DAIRY-FREE

Make sure you go to www.LivingRawByGrace.com/classes.html

to register for your seat at the class!

MARIPOSA MONARCA-MONARCH BUTTERFLY EXHIBITNovember 1-23, 9:30 a.m.-5 p.m.Desert Botanical Garden1201 N. Galvin Pkwy., PhoenixThe ever-popular live monarch butterfl y exhibit Mariposa Monarca returns to the Desert Botanical Garden this month. Enjoy being surrounded by hundreds of live monarchs at this engaging exhibit featuring the life cycle and migration patterns of the monarch butterfl y along with the environmental threats and conservation efforts that surround it. New this year is the Monarch Waystation, which was planted to attract the monarchs on their journey. 480-481-8188, dbg.org

PUMPKIN DAYS & CORN MAZENovember 1-9, Thursday and Friday 11 a.m.-8 p.m., Saturday 9 a.m.-8 p.m. Sunday 9 a.m.-5 p.m.Tolmachoff Farms 5726 N. 75th Ave., GlendaleTolmachoff Farms promises to give guests the ultimate holiday outing featuring something for each

member of the family such as a great big pumpkin patch, six-acre family corn maze, mini corn maze designed for little ones and haunted corn maze for the not-so-faint-of-heart. Other activities include a petting zoo, train ride, hay pyramid, corn box, adult/child pedal cart track, jumping pillow, 20 x 20 foot climbing spider web and an old western town scene. 623-386-1301, tolmachoff-farms.com

A NIGHT OF CELEBRATING THE ARTS ON ROOSEVELT ROWNovember 7, 6-9 p.m.Coiffeur’s Salon1024 N. 1st Ave., PhoenixNationally renowned Brooklyn artist Zaria Forman will be at Coiffeur’s Salon during this event. Guests are welcome to meet this artist as well as preview some of her work that will be on display. In addition, works from several local artists will be exhibited that night as well. When you schedule an appointment for a service at Coiffeur’s that evening, the salon will give 20% of the proceeds back to your choice of one of these non-profi t organizations: — Golden Gate Community Center, Wild at Heart – Arizona based raptor rescue, Lost Our Home Pet Foundation or the Great Whale Conservancy. 602-262-4247, coiffeurssalon.com

MIND, BODY, BLISS RETREAT DAYNovember 8, 9:00 a.m.Rancho Manana Spa5720 E. Rancho Manana Blvd., Cave CreekHeld at the beautiful Rancho Manana Spa in Cave Cree, this event will feature a packed schedule of events featuring food, beauty, music, fun, entertainment, yoga and meditation as well as seminars throughout the day from top doctors and wellness experts speaking on the latest in integrative wellness. Seating is limited, and tickets are available for half-day participation ($20), full- day participation ($35) or $10 for yoga or one lecture. 480-419-1799 www.cloudninehealth.com

6TH ANNUAL TOUR DE COOPSNovember 8, 10 a.m.-4 p.m.5151 N. 19th Ave., Ste. 200, PhoenixKnown as the Valley’s “most unique home tour,” Tour de Coops is a self-guided tour that celebrates the urban chicken community and sustainable living in Phoenix. Tour-goers can share coop design tips, chicken keeping secrets and discuss other sustainable practices with members of this knowledgeable community who are already housing chickens in own their backyards. Supporting this event through your ticket purchase helps inspire sustainable living in the urban desert southwest. Advanced purchase: $20/person. Youth tickets, 11-15 years of age: $10. Children 10 and under are free. 602-535-4635, vpaaz.org

CERTIFIED LOCAL FALL FESTIVALNovember 8, 10 a.m.-4 p.m.10 W. Portland St., PhoenixThe festival features more than 100 vendors with some of Arizona’s favorite local businesses, food samples from some of the best Arizona restaurants and food trucks and a beer and wine garden featuring Arizona-produced libations. Entrance to the Certifi ed Local Fall Festival is free, with crafts and activities for kids and families. $1 food tickets will be available for purchase. Entrance to the beer and wine garden is free to those 21 and over. Drink samples will be available for two food tickets. 602-956-0909, localfi rstaz.com

TUCSON PIMA OPEN STUDIO TOURNovember 8-9, 11 a.m.-5 p.m.100 N. Stone Ave., Ste. 303Tucson Pima Arts Council presents a free self-guided driving tour of the studios and galleries of dozens of talented working artists throughout Tucson and Pima County. Now in its 27th year, this event gives artists the chance to expose their work to a large public audience and provides visitors with opportunities to view an amazing spectrum of artistic media and styles. 520-777-4740, tucsonpimaopenstudiotour.org

GREEN SCENES

http://www.despinsprinting.com/

http://www.livingrawbygrace.com/classes.html


DorieMolly Jeff

INGREDIENTS1Lemon1/2LimeBloodorangejuice2oz.St.Germain2oz.Reposadotequila1oz.CointreaunoirSaltflavoredwithorangezestCavaNasturtiumflower,forgarnish

byMixologistChelseaHendryk,LeRendez-Vous

ThisclassicmargaritafeaturesSt.Germainandorangesalt.

1ST PLACE, PEOPLE’S CHOICEBLEEDING FRENCHMAN

DIRECTIONS

1. Combinejuiceandallstillliquorsin

shakerwithice.

2. Shakevigorously.

3. Saltrimofglassandmuddleblood

orangeicecubesinglass.

4. Fillglasswithjuiceandliquormixture,

andtopwithCava.

5. FloatNasturtiumflowerontopfor

garnish.

PhotosbyAdamLehrmanwithTucsonFoodie

MARIPOSAMONARCA-MONARCHBUTTERFLYEXHIBITNovember1-23,9:30a.m.-5p.m.DesertBotanicalGarden1201N.GalvinPkwy.,PhoenixTheever-popularlivemonarchbutterflyexhibitMariposaMonarcareturnstotheDesertBotanicalGardenthismonth.Enjoybeingsurroundedbyhundredsoflivemonarchsatthisengagingexhibitfeaturingthelifecycleandmigrationpatternsofthemonarchbutterflyalongwiththeenvironmentalthreatsandconservationeffortsthatsurroundit.NewthisyearistheMonarchWaystation,whichwasplantedtoattractthemonarchsontheirjourney.480-481-8188,dbg.org

PUMPKINDAYS&CORNMAZENovember1-9,ThursdayandFriday11a.m.-8p.m.,Saturday9a.m.-8p.m.Sunday9a.m.-5p.m.TolmachoffFarms5726N.75thAve.,GlendaleTolmachoffFarmspromisestogivegueststheultimateholidayoutingfeaturingsomethingforeach

memberofthefamilysuchasagreatbigpumpkinpatch,six-acrefamilycornmaze,minicornmazedesignedforlittleonesandhauntedcornmazeforthenot-so-faint-of-heart.Otheractivitiesincludeapettingzoo,trainride,haypyramid,cornbox,adult/childpedalcarttrack,jumpingpillow,20x20footclimbingspiderwebandanoldwesterntownscene.623-386-1301,tolmachoff-farms.com

ANIGHTOFCELEBRATINGTHEARTSONROOSEVELTROWNovember7,6-9p.m.Coiffeur’sSalon1024N.1stAve.,PhoenixNationallyrenownedBrooklynartistZariaFormanwillbeatCoiffeur’sSalonduringthisevent.Guestsarewelcometomeetthisartistaswellaspreviewsomeofherworkthatwillbeondisplay.Inaddition,worksfromseverallocalartistswillbeexhibitedthatnightaswell.WhenyouscheduleanappointmentforaserviceatCoiffeur’sthatevening,thesalonwillgive20%oftheproceedsbacktoyourchoiceofoneofthesenon-profitorganizations:—GoldenGateCommunityCenter,WildatHeart–Arizonabasedraptorrescue,LostOurHomePetFoundationortheGreatWhaleConservancy.602-262-4247,coiffeurssalon.com

MIND,BODY,BLISSRETREATDAYNovember8,9:00a.m.RanchoMananaSpa5720E.RanchoMananaBlvd.,CaveCreekHeldatthebeautifulRanchoMananaSpainCaveCree,thiseventwillfeatureapackedscheduleofeventsfeaturingfood,beauty,music,fun,entertainment,yogaandmeditationaswellasseminarsthroughoutthedayfromtopdoctorsandwellnessexpertsspeakingonthelatestinintegrativewellness.Seatingislimited,andticketsareavailableforhalf-dayparticipation($20),full-dayparticipation($35)or$10foryogaoronelecture.480-419-1799www.cloudninehealth.com

6THANNUALTOURDECOOPSNovember8,10a.m.-4p.m.5151N.19thAve.,Ste.200,PhoenixKnownastheValley’s“mostuniquehometour,”TourdeCoopsisaself-guidedtourthatcelebratestheurbanchickencommunityandsustainablelivinginPhoenix.Tour-goerscansharecoopdesigntips,chickenkeepingsecretsanddiscussothersustainablepracticeswithmembersofthisknowledgeablecommunitywhoarealreadyhousingchickensinowntheirbackyards.Supportingthiseventthroughyourticketpurchasehelpsinspiresustainablelivingintheurbandesertsouthwest.Advancedpurchase:$20/person.Youthtickets,11-15yearsofage:$10.Children10andunderarefree.602-535-4635,vpaaz.org

CERTIFIEDLOCALFALLFESTIVALNovember8,10a.m.-4p.m.10W.PortlandSt.,PhoenixThefestivalfeaturesmorethan100vendorswithsomeofArizona’sfavoritelocalbusinesses,foodsamplesfromsomeofthebestArizonarestaurantsandfoodtrucksandabeerandwinegardenfeaturingArizona-producedlibations.EntrancetotheCertifiedLocalFallFestivalisfree,withcraftsandactivitiesforkidsandfamilies.$1foodticketswillbeavailableforpurchase.Entrancetothebeerandwinegardenisfreetothose21andover.Drinksampleswillbeavailablefortwofoodtickets.602-956-0909,localfi rstaz.com

TUCSONPIMAOPENSTUDIOTOURNovember8-9,11a.m.-5p.m.100N.StoneAve.,Ste.303TucsonPimaArtsCouncilpresentsafreeself-guideddrivingtourofthestudiosandgalleriesofdozensoftalentedworkingartiststhroughoutTucsonandPimaCounty.Nowinits27thyear,thiseventgivesartiststhechancetoexposetheirworktoalargepublicaudienceandprovidesvisitorswithopportunitiestoviewanamazingspectrumofartisticmediaandstyles.520-777-4740,tucsonpimaopenstudiotour.org

GREEN SCENES


DorieMolly Jeff

green scenes

LUNG FORCE WALKNovember 15, Registration 8:00 a.m., walk begins 9:15 a.m.Riverview Park, Dobson Rd. and Rio Salado Pkwy., MesaJoin forces with the American Lung Association, as an individual or as a group, to raise funds to support research, advocacy, education and awareness as well as to reverse the stigma about

lung cancer. Registration is free. 800-LUNGUSA, lungforce.org

6TH ANNUAL FESTIVAL AT THE FARMNovember 15, Noon-5:00 p.m.The Farm at South Mountain6106 S. 32nd St., PhoenixMix and mingle with some of the state’s grape growers and

wine makers this fall at the Farm. Sample some of Arizona’s fi nest wines, learn about our state’s wine production and enjoy a picnic lunch as well as live and silent auctions at this popular event. $75 admission at the door, $65 pre-sales and $60 for AWGA members. 602-243-9081, azwinefestivalatthefarm.com

FOUR CORNERS FESTIVALNovember 15-16, Saturday 10 a.m.-5 p.m., Sunday 11 a.m.-4 p.m.Skyline Dr. and Campbell Ave., TucsonExperience works by a cross-section of Southern artists and artisans along with live musical entertainment, artist demonstrations, culinary arts, wine tasting and food vendors stationed at four different shopping plazas: La Encantada, Plaza Colonial, Paloma Village and Gallery Row. 520-797-3959, saaca.org

LEONID METEOR SHOWERNovember 17, 7 p.m.Lowell Observatory1400 W. Mars Hill Rd., FlagstaffBring the whole family and learn about one of the most captivating natural events known to man — the origins of meteor showers. Learn how to differentiate between meteorites and stars and participate in exciting interactive science-based activities. 928-774-3358, lowell.edu

NATIVE AMERICAN ARTS FESTIVALNovember 22-23, 10 a.m.-5 p.m.201 S. Kinney Rd., TucsonThis celebration of Native American arts at Old Tucson is set to feature artists who will be displaying and selling their artwork. The participating artists each excel in a variety of mediums. Native dance groups will be entertaining guests with live performances. 520-883-0100, oldtucson.com

FISHING CLINIC AND OUTDOOR SAFETY EVENTNovember 22, 8:30 a.m.-12:30 p.m.Environment Education Center in Veteran’s Oasis Park4050 E. Chandler Heights Rd., ChandlerBring the family out for a fun day of outdoor activities with the Arizona Game and Fish Department, The Chandler Environmental Education Center and the Chandler Police Department. In addition to a free fi shing activity including loaner rods, bait and fi shing information, there will be fun family safety activities. The Chandler Police Department will have special vehicles on display and will be offering demonstrations. 480-782-2890, chandleraz.gov

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GLENDALE GLITTERS SPECTACULAR WEEKENDNovember 28-29, 5-10 p.m.Murphy Park58th Ave. and Glendale Ave., GlendaleThis free fall event kicks off a series of weekend celebrations occurring through January 2015. An estimated 75,000 people visit Murphy Park during Glendale Glitters as the area is lit up with more than 1.5 million lights. Delicious food options, live entertainment and a variety of vendors are on-site for this free holiday-themed event. glendaleaz.com

FESTIVAL OF TREESNovember 28-30, 10 a.m.-5 p.m.Tlaquepaque Arts and Crafts Village336 State Rte. 179, SedonaTlaquepaque, art galleries and area artists will have more than 45 trees and gingerbread houses fully decorated from top to bottom in fun, exquisite ways with each of them different using different materials. This event will be both indoors and outdoors and is free for everyone so bring the whole family!928-282-4838, tlaq.com

HOLIDAY NIGHTS, NEARLY A MILLION LIGHTS!November 28-29, 5:30 p.m.-8:30 p.m.7366 N. Paseo Del Norte, Tucson Since 2002, Tohono Chul has hosted this family-fun evening that has become a much-loved Tucson tradition. One of the fi rst major events of the holiday season, Holiday Nights became so popular that it has been expanded to three weekends — beginning Thanksgiving weekend. Guests can stroll through the grounds under a nearly a million twinkling lights, sip hot cider, enjoy tasty holiday treats and be joyfully entertained by music and dance performances throughout the evening. The Garden Bistro will be open for dinner during the event, offering an exceptional holiday menu. 520-742-6455, ext. 501 (for dinner reservations), tohonochulpark.org

View all our events at greenlivingaz.com/events

http://az2do.com/


DorieMolly Jeff

LUNGFORCEWALKNovember15,Registration8:00a.m.,walkbegins9:15a.m.RiverviewPark,DobsonRd.andRioSaladoPkwy.,MesaJoinforceswiththeAmericanLungAssociation,asanindividualorasagroup,toraisefundstosupportresearch,advocacy,educationandawarenessaswellastoreversethestigmaabout

lungcancer.Registrationisfree.800-LUNGUSA,lungforce.org

6THANNUALFESTIVALATTHEFARMNovember15,Noon-5:00p.m.TheFarmatSouthMountain6106S.32ndSt.,PhoenixMixandminglewithsomeofthestate’sgrapegrowersand

winemakersthisfallattheFarm.SamplesomeofArizona’sfinestwines,learnaboutourstate’swineproductionandenjoyapicniclunchaswellasliveandsilentauctionsatthispopularevent.$75admissionatthedoor,$65pre-salesand$60forAWGAmembers.602-243-9081,azwinefestivalatthefarm.com

FOURCORNERSFESTIVALNovember15-16,Saturday10a.m.-5p.m.,Sunday11a.m.-4p.m.SkylineDr.andCampbellAve.,TucsonExperienceworksbyacross-sectionofSouthernartistsandartisansalongwithlivemusicalentertainment,artistdemonstrations,culinaryarts,winetastingandfoodvendorsstationedatfourdifferentshoppingplazas:LaEncantada,PlazaColonial,PalomaVillageandGalleryRow.520-797-3959,saaca.org

LEONIDMETEORSHOWERNovember17,7p.m.LowellObservatory1400W.MarsHillRd.,FlagstaffBringthewholefamilyandlearnaboutoneofthemostcaptivatingnaturaleventsknowntoman—theoriginsofmeteorshowers.Learnhowtodifferentiatebetweenmeteoritesandstarsandparticipateinexcitinginteractivescience-basedactivities.928-774-3358,lowell.edu

NATIVEAMERICANARTSFESTIVALNovember22-23,10a.m.-5p.m.201S.KinneyRd.,TucsonThiscelebrationofNativeAmericanartsatOldTucsonissettofeatureartistswhowillbedisplayingandsellingtheirartwork.Theparticipatingartistseachexcelinavarietyofmediums.Nativedancegroupswillbeentertainingguestswithliveperformances.520-883-0100,oldtucson.com

FISHINGCLINICANDOUTDOORSAFETYEVENTNovember22,8:30a.m.-12:30p.m.EnvironmentEducationCenterinVeteran’sOasisPark4050E.ChandlerHeightsRd.,ChandlerBringthefamilyoutforafundayofoutdooractivitieswiththeArizonaGameandFishDepartment,TheChandlerEnvironmentalEducationCenterandtheChandlerPoliceDepartment.Inadditiontoafreefishingactivityincludingloanerrods,baitandfishinginformation,therewillbefunfamilysafetyactivities.TheChandlerPoliceDepartmentwillhavespecialvehiclesondisplayandwillbeofferingdemonstrations.480-782-2890,chandleraz.gov

green scenes

GLENDALEGLITTERSSPECTACULARWEEKENDNovember28-29,5-10p.m.MurphyPark58thAve.andGlendaleAve.,GlendaleThisfreefalleventkicksoffaseriesofweekendcelebrationsoccurringthroughJanuary2015.Anestimated75,000peoplevisitMurphyParkduringGlendaleGlittersastheareaislitupwithmorethan1.5millionlights.Deliciousfoodoptions,liveentertainmentandavarietyofvendorsareon-siteforthisfreeholiday-themedevent.glendaleaz.com

FESTIVALOFTREESNovember28-30,10a.m.-5p.m.TlaquepaqueArtsandCraftsVillage336StateRte.179,SedonaTlaquepaque,artgalleriesandareaartistswillhavemorethan45treesandgingerbreadhousesfullydecoratedfromtoptobottominfun,exquisitewayswitheachofthemdifferentusingdifferentmaterials.Thiseventwillbebothindoorsandoutdoorsandisfreeforeveryonesobringthewholefamily!928-282-4838,tlaq.com

HOLIDAYNIGHTS,NEARLYAMILLIONLIGHTS!November28-29,5:30p.m.-8:30p.m.7366N.PaseoDelNorte,TucsonSince2002,TohonoChulhashostedthisfamily-funeveningthathasbecomeamuch-lovedTucsontradition.Oneofthefirstmajoreventsoftheholidayseason,HolidayNightsbecamesopopularthatithasbeenexpandedtothreeweekends—beginningThanksgivingweekend.Guestscanstrollthroughthegroundsunderanearlyamilliontwinklinglights,siphotcider,enjoytastyholidaytreatsandbejoyfullyentertainedbymusicanddanceperformancesthroughouttheevening.TheGardenBistrowillbeopenfordinnerduringtheevent,offeringanexceptionalholidaymenu.520-742-6455,ext.501(fordinnerreservations),tohonochulpark.org

View all our events at greenlivingaz.com/events

Four Corners Festival Experience the most artistic cross-section in Southern Arizona for a free, two-day festival. Attendees can meander through the plazas during the third annual Four Corners Festival and take part in a weekend full of culture. The location intersection is lined with local boutiques and retail, restaurants, galleries, performance space and public art.

November 15 & 16, 2014Saturday, 10am-5pmSunday 11am-4pm

FREE ADMISSIONThe Four Corners of Skyline Drive and Campbell Avenue

LA ENCANTADANW CORNERFine Art Festival, Strolling PerformancesMerchant Specials,Dining Deals

PALOMA VILLAGESE CORNERGalleries, Culinary Arts, Fine Art

GALLERY ROWNE CORNERLive Art Demonstrations, Live MusicWine Tasting, Food Sampling

PLAZA COLONIALSW CORNERCultural Performances , Exhibitors, Dining Deals, Diverse Selections of art, textiles, interior design and craft arts

SKYLINE DR.

CAM

PBEL

L AVE

.

WWW.SAACA.ORG • 520. 797.3959 • @artsAZ #saaca

http://saaca.org/


DorieMolly Jeff

NATURE’S PATH | ORGANIC PUMPKIN-N-SPICE FLAX PLUS GRANOLA BARS

HE SAID: It’s a shame when one bad fl avor ruins a perfectly good granola bar. These Nature’s Path bars were sweet and chewy with crunchy granola and pumpkin seeds. The honey spice fl avor was delicious right up until the overwhelming fl avor of old grains took over. The aftertaste was the fl avor version of the bulk grain aisle smell. Not pleasant.

SHE SAID: Soft, sweet and chewy, these granola bars were tasty! There’s no actual pumpkin in them, just to be clear, but there are pumpkin seeds and enough cinnamon and spices to remind you of a pumpkin pie. Sure, they smell like the inside of a 1969 hippie bus, but it’s a “fl ax-plus” trail mix bar! What did you expect? I’d take these on any trail.

This time of year has me singing, “Everything is awesome! Everything is cool when it’s pumpkin fl av-ored! Everything is awesome when we’re eating pumpkin treats.” (In case you don’t have kids and don’t recognize the tune, The LEGO Movie is worth seeing!). Maybe I was a bit more excited to sample a variety of pumpkin goodies than my hubby, but at least there’s a beer involved! Oh yes, beer.

WHOLLY WHOLESOME | PUMPKIN CRUMBLETTES

365 EVERYDAY VALUE | ORGANIC PUMPKIN ICE CREAM SANDWICHES

TIMMERMANS | PUMPKIN LAMBICUSHE SAID: A lambic has a naturally sour fl avor that is usually complemented by sour fruits such as cherries or peaches. So when I heard of a pumpkin lambic, I was both intrigued and perplexed. Unfortunately, the sour fl avor was too strong and the pumpkin was too weak for me. Not a fan of this one. Try a raspberry instead.

365 EVERYDAY VALUE | ORGANIC PUMPKIN SPICE YOGURT

HE SAID: This yogurt takes you on quite the fl avor ride. It starts the journey modestly, with your average sweet and sour yogurt fl avors. It then speeds quickly into the fl avors of spices and pumpkins. Then suddenly, it careens off course and ends up dropping you off somewhere in the neighborhood of a holiday-scented candle and old funky beer fl avors.

SHE SAID: I’ve convinced myself that I love anything pumpkin fl avored, but I’m realizing it’s really just the spices associated with pumpkin that are awesome. Pumpkin by itself is pretty bland, no? This yogurt was great — smooth, creamy and sweet with spices with the exception for one funky fl avor which I’m pretty sure was the pumpkin!

HE SAID: I’m going to give thanks a little early this year — to Wholly Wholesome for making these outstanding mini pumpkin cupcakes with tasty crumb topping. I can’t wait to eat about a half dozen of these tomorrow morning with a hot cup of coffee!

SHE SAID: Holy moly! These little bites of deliciousness pack quite a pumpkin punch! Tons of pumpkin and spice fl avor, super-moist cake and crispy streusel topping made this one of my favorite seasonal fi nds. These are perfect for your Thanksgiving dessert table, teatime at home or simply scarfi ng down while hiding in your pantry from your hubby and kids. We won’t tell!

He gave it:

He gave it:

He gave it:

He gave it:

He gave it:

She gave it:

She gave it:

She gave it:

She gave it:

She gave it:

SHE SAID: These treats will defi nitely satisfy your pumpkin cravings. The cookies were soft and tasted almost like gingerbread. They paired perfectly with the smooth pumpkin ice cream. If you like spices, there are plenty of them to be found here! Luckily, they were so rich I only wanted one. Tomorrow’s another story.

HE SAID: Move over chocolate and vanilla ice cream sandwiches. Pumpkin has just upped the ante. These pumpkin sandwiches, a culmination of pumpkin and spice ice cream smashed between two vanilla wafers, are to die for. I don’t normally go all pumpkin crazy this time of year, but these ice cream sandwiches may change that.

HE’S GREENSHE’S GREEN

PRODUCT REVIEWS BY OUR ECO-CONSCIOUS COUPLE JOHN AND JENNIFER BURKHART

See more product reviews at greenlivingaz.com/hgsg

SHE SAID: My experience with lambics has been with super-tart fl avors like raspberry and peach so this was an exciting fi nd. I’m of the “Oooh! It’s fi nally ‘pumpkin-fl avored everything season” crowd… So imagine my disappointment at the very mild pumpkin fl avor and absence of spices. I was just left with a sour, slight citrus fl avor. I’ll move on to regular pumpkin beer next.


DorieMolly Jeff

NATURE’S PATH | ORGANIC PUMPKIN-N-SPICE FLAX PLUS GRANOLA BARS

HE SAID: It’sashamewhenonebadflavorruinsaperfectlygoodgranolabar.TheseNature’sPathbarsweresweetandchewywithcrunchygranolaandpumpkinseeds.Thehoneyspiceflavorwasdeliciousrightupuntiltheoverwhelmingflavorofoldgrainstookover.Theaftertastewastheflavorversionofthebulkgrainaislesmell.Notpleasant.

SHE SAID: Soft,sweetandchewy,thesegranolabarsweretasty!There’snoactualpumpkininthem,justtobeclear,buttherearepumpkinseedsandenoughcinnamonandspicestoremindyouofapumpkinpie.Sure,theysmellliketheinsideofa1969hippiebus,butit’sa“flax-plus”trailmixbar!Whatdidyouexpect?I’dtaketheseonanytrail.

Thistimeofyearhasmesinging,“Everythingisawesome!Everythingiscoolwhenit’spumpkinflav-ored!Everythingisawesomewhenwe’reeatingpumpkintreats.”(Incaseyoudon’thavekidsanddon’trecognizethetune, The LEGO Movieisworthseeing!).MaybeIwasabitmoreexcitedtosampleavarietyofpumpkingoodiesthanmyhubby,butatleastthere’sabeerinvolved!Ohyes,beer.

WHOLLY WHOLESOME | PUMPKIN CRUMBLETTES

365 EVERYDAY VALUE | ORGANIC PUMPKIN ICE CREAM SANDWICHES

TIMMERMANS | PUMPKIN LAMBICUSHE SAID: Alambichasanaturallysourflavorthatisusuallycomplementedbysourfruitssuchascherriesorpeaches.SowhenIheardofapumpkinlambic,Iwasbothintriguedandperplexed.Unfortunately,thesourflavorwastoostrongandthepumpkinwastooweakforme.Notafanofthisone.Tryaraspberryinstead.

365 EVERYDAY VALUE | ORGANIC PUMPKIN SPICE YOGURT

HE SAID: Thisyogurttakesyouonquitetheflavorride.Itstartsthejourneymodestly,withyouraveragesweetandsouryogurtflavors.Itthenspeedsquicklyintotheflavorsofspicesandpumpkins.Thensuddenly,itcareensoffcourseandendsupdroppingyouoffsomewhereintheneighborhoodofaholiday-scentedcandleandoldfunkybeerflavors.

SHE SAID: I’veconvincedmyselfthatIloveanythingpumpkinflavored,butI’mrealizingit’sreallyjustthespicesassociatedwithpumpkinthatareawesome.Pumpkinbyitselfisprettybland,no?Thisyogurtwasgreat—smooth,creamyandsweetwithspiceswiththeexceptionforonefunkyflavorwhichI’mprettysurewasthepumpkin!

HE SAID: I’mgoingtogivethanksalittleearlythisyear—toWhollyWholesomeformakingtheseoutstandingminipumpkincupcakeswithtastycrumbtopping.Ican’twaittoeataboutahalfdozenofthesetomorrowmorningwithahotcupofcoffee!

SHE SAID: Holymoly!Theselittlebitesofdeliciousnesspackquiteapumpkinpunch!Tonsofpumpkinandspiceflavor,super-moistcakeandcrispystreuseltoppingmadethisoneofmyfavoriteseasonalfinds.TheseareperfectforyourThanksgivingdesserttable,teatimeathomeorsimplyscarfingdownwhilehidinginyourpantryfromyourhubbyandkids.Wewon’ttell!

Hegaveit:

Hegaveit:

Hegaveit:

Hegaveit:

Hegaveit:

Shegaveit:

Shegaveit:

Shegaveit:

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Shegaveit:

SHE SAID: Thesetreatswilldefinitelysatisfyyourpumpkincravings.Thecookiesweresoftandtastedalmostlikegingerbread.Theypairedperfectlywiththesmoothpumpkinicecream.Ifyoulikespices,thereareplentyofthemtobefoundhere!Luckily,theyweresorichIonlywantedone.Tomorrow’sanotherstory.

HE SAID:Moveoverchocolateandvanillaicecreamsandwiches.Pumpkinhasjustuppedtheante.Thesepumpkinsandwiches,aculminationofpumpkinandspiceicecreamsmashedbetweentwovanillawafers,aretodiefor.Idon’tnormallygoallpumpkincrazythistimeofyear,buttheseicecreamsandwichesmaychangethat.

HE’S GREENSHE’S GREEN

PRODUCTREVIEWSBYOURECO-CONSCIOUSCOUPLEJOHNANDJENNIFERBURKHART

See more product reviews at greenlivingaz.com/hgsg

SHE SAID: Myexperiencewithlambicshasbeenwithsuper-tartflavorslikeraspberryandpeachsothiswasanexcitingfind.I’mofthe“Oooh!It’sfinally‘pumpkin-flavoredeverythingseason”crowd…Soimaginemydisappointmentattheverymildpumpkinflavorandabsenceofspices.Iwasjustleftwithasour,slightcitrusflavor.I’llmoveontoregularpumpkinbeernext.

greenlivingaz.com April2014|greenliving 1

AllstateAppliances ....................................... 11

AmericanLungAssociation................................29

ArizonaCenterforAdvancedMedicine......................1

AZ2DO...................................................36

Bauman’sXtremeTraining...................................9

ChandlerEnvironmentalEducationCenter..................29

Desert’sEdgeRVPark...................................... 11

DespinsPrintingandGraphics..............................34

FoodinRoot..............................InsideBackCover

FourPeaksBrewingCompany...............................2

FranchescaLane..........................................27

FulcrumBuilt,MichaelAbbott.............................25

HumaneSocietyofSouthernArizonaPAWSH...............29

IKEA..................................................... 15

JanGreen,REALTOR®,GREEN,EcoBroker®...................39

JubyTrue................................................. 33

KathyMaguire,REALTOR®,GRI,ABR®,GREEN,EcoBroker®..... 11

LivingEarthEcologicalInstitute.............................9

LivingRawbyGrace.......................................34

LungForceWalkPhoenix...................................2

MetheArtist............................................. 14

PlanetHugger............................................27

PureJoyAcademy.........................................2

QueenCreekOliveMill...................................13

RecycledCity............................................. 16

SAACA................................................... 37

ScottsdaleBeds................ InsideFrontCover,BackCover

SeshiOrganicSalon........................................9

SolWellness..............................................39

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StardustNon-ProfitBuildingSupplies.......................25

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DorieMolly Jeff

5. SUSTAINABLE SOFACopenhagen’s Skye sofa by Scandinavian Design is made entirely from recycled and sustainable materials. The fabrics are comprised of recycled water bottles; the springs are made from recycled steel; Bio-Soybean based foam makes up the sofa’s soft cushions and the wood elements come from sustainably managed forests in Oregon and California. $710 copenhagenliving.com

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STUFF

2. GLOBAL SKIN CARE… LOCALLYThe Intensive Moisturizing Crème, a rich combination of olive, jojoba, almond and sesame oils enhanced with pomegranates from Southern Europe, is just one luxurious item from the Derivations Skincare’s line. Developed by Scottsdale residents Tanaha Hairston and Jennifer Haley, the line combines the fi nest of science, nature and ancient practices while sourcing ingredients and solutions from around the globe. $100 derivationsskincare.com

3. NATURAL TEETHERSFinn + Emma, a line of 100% organically grown (and adorable!) clothing, accessories, toys and

bedding, recently debuted its new Feather and Sailor collection. The new collection features youthful yet modern designs and hand-knit

booties, rattles and teething rings featuring adorable characters such as a bird (shown), giraffe, elephant and monkey — all of

which are made in fair trade settings in Peru and free of any toxic chemicals. $29 fi nnandemma.com

6. GROOVY FASHION STATEMENTShow where you stand

by rocking a statement shirt from Groovy Globe. With styles for men and women, featuring sayings such as Sustain (natural resources), the t-shirts are made of 100% organic cotton.

Groovy Globe donates 10% of its sales to organizations dedicated to protecting our planet. How about that for a statement? $25-28 groovyglobe.net

1. CHEMICAL-FREE COMFORTFashion designers, seamstresses or those who just sew for fun who are looking for environmentally safe fabrics needn’t look beyond Nature’s Fabrics, a family-run business that offers eco-friendly textiles. The company’s soft chemical-free bamboo jersey,

created from 70% bamboo viscose and 30% organic cotton, is ideal for all crafting all types of clothing, and holds its softness wash after wash. Prices vary. naturesfabrics.com

4. CONSCIOUS CUTTING BOARDChef Curtis Stone’s eco-sustainable bamboo and Tritan Workbench Cutting and Storage Board allows the user to chop a variety of items on the same board and

features multiple compartments for waste and storage,

making quick work of food prep, clean up

and transferring food waste to the

composter. $200

Find more cool outrageous stuff at greenlivingaz.com/cos

foodnetworkstore.com

5. SUSTAINABLE SOFACopenhagen’s Skye sofa by Scandinavian Design is made entirely from recycled and sustainable materials. The fabrics are comprised of recycled water bottles; the springs are made from recycled steel; Bio-Soybean based foam makes up the sofa’s soft cushions and the wood elements come from sustainably managed forests in Oregon and California. $710 copenhagenliving.com

COOL OUTRAGEOUS

STUFF

2. GLOBAL SKIN CARE… LOCALLYThe Intensive Moisturizing Crème, a rich combination of olive, jojoba, almond and sesame oils enhanced with pomegranates from Southern Europe, is just one luxurious item from the Derivations Skincare’s line. Developed by Scottsdale residents Tanaha Hairston and Jennifer Haley, the line combines the fi nest of science, nature and ancient practices while sourcing ingredients and solutions from around the globe. $100 derivationsskincare.com

3. NATURAL TEETHERSFinn + Emma, a line of 100% organically grown (and adorable!) clothing, accessories, toys and

bedding, recently debuted its new Feather and Sailor collection. The new collection features youthful yet modern designs and hand-knit

booties, rattles and teething rings featuring adorable characters such as a bird (shown), giraffe, elephant and monkey — all of

which are made in fair trade settings in Peru and free of any toxic chemicals. $29 fi nnandemma.com

6. GROOVY FASHION STATEMENTShow where you stand

by rocking a statement shirt from Groovy Globe. With styles for men and women, featuring sayings such as Sustain (natural resources), the t-shirts are made of 100% organic cotton.

Groovy Globe donates 10% of its sales to organizations dedicated to protecting our planet. How about that for a statement? $25-28 groovyglobe.net

1. CHEMICAL-FREE COMFORTFashion designers, seamstresses or those who just sew for fun who are looking for environmentally safe fabrics needn’t look beyond Nature’s Fabrics, a family-run business that offers eco-friendly textiles. The company’s soft chemical-free bamboo jersey,

created from 70% bamboo viscose and 30% organic cotton, is ideal for all crafting all types of clothing, and holds its softness wash after wash. Prices vary. naturesfabrics.com

4. CONSCIOUS CUTTING BOARDChef Curtis Stone’s eco-sustainable bamboo and Tritan Workbench Cutting and Storage Board allows the user to chop a variety of items on the same board and

features multiple compartments for waste and storage,

making quick work of food prep, clean up

and transferring food waste to the

composter. $200

Find more cool outrageous stuff at greenlivingaz.com/cos

foodnetworkstore.com


http://foodinroot.com/


Un-zip an Open mattress and see the truth of what’s inside – a level of natural, healthful comfort that has nothing to hide.

Open beds and accessories merge the highest level of natural materials

such as organic stretch-cotton covers, organic Plein Air Wool®, natural

Talalay latex foam and independent, flexible, steel coils, sourced and

constructed with pride in design and craftsmanship.

Scottsdale Bedrooms is Arizona’s only destination for Open beds

and accessories. Open up to a Healthful and Comfortable Sleep Today.

Components certified to be safe from harmful chemicals by Oeko-Tex 100

Open up to Healthful and Comfortable SleepTM

tmbpartners TM


SCOTTSDALE BEDROOMSGreen Living Magazine Full Page Ad (November 2014)


Documents

Green Living November 2014