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Contents
f
APRIL 2017 || VOL. 3 ISS. 8
r e u t ea
Local family rebuilds historical restaurant
fresh
business
BETWEEN NEIGHBORS
MARKET TRENDS
Editor’s note
10
MOMENTS
Fun things to do in April
12
SCENE
STEM technology event
14
TIPS
Phishing
16
TUNES
Elliot McCarty
18
PHILANTHROPY Byrds Fore a Cure
23
Holding over
24
D I R E C T O RY
Deer Valley businesses
food 38
home
HOME COOKING
FA M I LY
DINE
27
Giving respect
30
CRAFTS
Projects to remember
32
KIDS
Family rituals
33
PETS
Details on the Cutest Pet Contest
34
R E A L E S TAT E
The art of the deal
Spring blossoms
40
Mellow Mushroom
better 42
BODY
30
Total body blast
44
H E A LT H
Damaging rays
45
SUDOKU
An original Linda Thistle puzzle
46
CROSSWORD
An original crossword
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AGAINST THE ODDS
APRIL 2017
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fresh | SCENE what
STEM Technology Event
where Honeywell’s Deer Valley hanger
seen Students from more than 100 Arizona schools spoke to local leaders in technology, including representatives from Google and Honeywell. —PHOTOS BY HECTOR BARRETO
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fresh | TIPS
Phishing
Don’t take the bait! Here’s how to avoid being lured in by online scammers. By Linda Vitale
SCAMMERS USE BAIT TO LURE VICTIMS – DON’T TAKE THE BAIT! You must update your account now. You just won a grand prize. The IRS has a refund waiting for you. There’s a problem with your order. Here’s a 15 percent coupon. Click here. Sound familiar? In the cyber world, these words are used as bait and are lures by con artists and scammers using emails, phone calls, and texts that are all designed to separate you from your cash, your passwords, your social security number, your security questions, or your very identity. These kinds of lures are referred to as phishing schemes and they work almost every single time. Cybercriminals are always concocting new and creative ways to easily trick victims into handing over their money or sensitive data. When it comes to computer safety, the main line of defense is not technology it’s you! Criminals pose as a person or familiar organization that you trust and/or recognize. They may hack a friend’s computer and their email account and then send mass spam emails that appear to come from them. They may pose as your bank, a credit card company, a charity, or someone in authority. Or, they may pose as a state or government agency such as the IRS. Criminals go to great lengths to create websites that appear legitimate, but contain fake login pages. Just remember: No legitimate organization, not your bank, not your credit card company, not the IRS, will ever ask for sensitive information through unse-
1
LINDA VITALE Linda is on a mission to empower and educate the public about scams, fraud, and ID Theft. Get her new book, Scam Me Once, Can’t Get Scammed Again at amazon.com.
Here are a few simple steps you can take to protect yourself: • Avoid suspicious phishing emails that appear to be from the IRS or other companies; do not click on the links, go directly to their websites instead. • Beware of phishing scams asking you to update, reset a password or verify your account.
cured methods such as emails. Nor will they send unsolicited emails or make calls with threats of lawsuits, fines, arrests, or jail time. Scam emails and fake websites also can infect your computer with malware without you even knowing it. Malware often gets onto your computer by you clicking on tainted links in emails and opening up email attachments. The malware can give the criminal access to your device, enabling them to access all your sensitive files, your address book, and even track your keyboard strokes, exposing login information.
• To avoid malware, never open attachments in emails or text messages unless you are 100 percent certain of who sent it, or you initiated the contact. • Download and install software only from websites you know and trust. • Use security software to block pop-up ads, which can contain viruses. Keep them updated. • Ensure your family understands safe online and computer habits.
Go to consumer.ftc.gov/topics/identity-theft to get more tips.
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APRIL 2017
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COMMERCE SECTION
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business | MARKET TRENDS
Holding Over What you need to know about provisions and penalties. By Stephen A. Cross “HOLDING OVER” occurs when a tenant remains in a leased space beyond the expiration date specified in the lease without the landlord’s permission. This creates stress and uncertainty for the tenant and the landlord. In order to preemptively address this occurrence, many commercial leases contain a provision designed to dissuade tenants from overstaying the lease term by increasing the rental rate to a “holdover rate.” A more accurate name for the holdover rate is the holdover penalty, which can be substantial. While penalties of 50 percent to 100 percent over the current rental rate are typical, some amount to 200 percent (or more). In the lease document, holding over is typically addressed near the end and, depending how the provision is worded, a tenant could easily overlook the future economic impact of remaining in the space after the expiration date. Whether the amount of the penalty is written or expressed as a number (i.e., one hundred and fifty percent or 150 percent), the reader may gloss over the reality that the rent could increase significantly due to inaction. In the event the tenant waits too long to begin negotiations, or if the parties are not able to agree upon mutually acceptable terms, the tenant may be forced into a holdover situation. With little time to locate suitable space elsewhere and negotiate tenant-friendly terms, the tenant could be faced with two poor alternatives: either pay the holdover penalty while looking for space; or enter into a lease extension with higher than necessary rental rates and potentially forgo leasing incentives otherwise available, such as a period of free rent and a tenant improvement allowance. One way to avoid being penalized for holding over is to include language within the original lease document that states the rental rate will not increase for 90 days after the expiration date providing the parties are engaged in good faith negotiations. The best way, however, is to simply be proactive and contact your real estate adviser at least 12 months prior to the lease expiration to discuss your lease, market conditions, and your business’s circumstances. APRIL 2017
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DEER VALLEY BUSINESS DIRECTORY
For information regarding business directory placement, call (623) 299-4965 Ext. 1 or email sales@85085magazine.com for more details.
Archery
Catering
Graphic Design
2 ARCHERY CLUB 1115 W. Deer Valley Rd., #1 Phoenix, AZ 85027 (623) 266-4647 azarcheryclub.com
2 DA VALLEY GRILL 2040 W. Deer Valley Rd. Phoenix, AZ 85087 (602) 904-6356 davalleygrill.com
2 DE GRAFFICS 1515 W. Deer Valley Rd. Phoenix, AZ 85027 (623) 869-6720 degraffics.com
Auto License & Title Services
2 DCR TITLE 701 W. Deer Valley Rd. Phoenix, AZ 850027 (623) 879-0341 dcrtitles.com
Automotive 2 ALL COUNTRY COLLISION 1920 W. Deer Valley Rd. Phoenix, AZ 85027 (623) 582-2787 allcountrycollisioninc.com
2 AMERICAN MOTORSPORTS 21630 N. 9th Ave. #108 Phoenix, AZ 85027 (623) 236-3628 ammo-racing.com
2 ANTHEM AUTOMOTIVE 701 W. Deer Valley Rd. Phoenix, AZ 85027 anthemautomotive.com
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Kitchen & Bath 2 PORK ON A FORK 1515 W. Deer Valley Rd. Phoenix, AZ 85027 (623) 434-1794 porkonafork.com
2 AVONTI KITCHEN & BATH 941 W. Deer Valley Rd. Phoenix, AZ 85027 (602) 997-7330 Avontikitchenandbath.com
Commercial & Residential Glass Repair
Land Surveying & Mapping Services
2 COYOTE GLASS 1745 W. Deer Valley Rd., #106 Phoenix, AZ 85027 (623) 587-4816 coyoteglassllc.com
2 GEOMATICS CONSULTING GROUP 1745 W. Deer Valley Rd., #118 Phoenix, AZ 85087 (623) 580-0921 geomaticsconsultinggroup.com
Electrical Services
Marble & Granite
2 HAYDEN ELECTRIC 940 W. Melina Lane Phoenix, AZ 85027 (623) 434-0608 haydenelectricinc.com
2 ACCENT MARBLE & GRANITE 21609 N. 12th Ave., #800-900 Phoenix, AZ 85027 (623) 582-1501 accentmarblegranite.com
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home | FAMILY
DAVID BOWEN David has been married for over 20 years and is the father of three girls. He has a local radio program and pastors Standing Stones Community Church.
Manners Being respectful never goes out of style, says local pastor David Bowen. A RESTAURANT in northern Italy is being commended for its unusual policy that rewards families with a 5 percent meal discount for keeping their children under control. The restaurant has been in business for 12 years, but this discount is just six months old. The restaurant does not define what “under control” is. Restaurants in the United States also seem to be following this trend. A restaurant in Pensacola Beach, Florida, has posted a sign that is sarcastic and rude. It reads “Unruly children will be cooked and eaten.” Meanwhile, a restaurant in Carolina Beach, North Carolina, has a sign posted in its window that reads, “Screaming Children Will NOT Be Tolerated!” What has been the response to such an attitude and policy? The owner says it’s been, “A business boon. It has brought in more customers than it has ever kept away.” What do you think about this idea? Are these restaurants judging parents? What is the definition of a “well behaved” child? I’m sure the mother of an autistic child will have a different definition than a waiter with no children. Some customers who support this thinking say this all goes to prove how poorly parents are raising their kids.
Okay, since this article is about helping families, instead of pointing out their faults, let’s try to help with a solution. Kids make noise; it’s kind of in their job description. However, I think people would be fine with an outburst here and there if that child also displayed some manners. Manners are behaviors displayed in social settings. There are some very basic manners that may not be taught as much today as in days past. Here are some simple suggestions: •
•
• • •
APRIL 2017
Teach your child to always say “Please” when asking for something and “Thank you” when receiving something. Teach them to say “Excuse me” when they bump into someone or want to get someone’s attention. Teach them to not interrupt when someone is speaking. Teach them to look into the eyes of the person they’re speaking to. Teach them how impolite it is to comment on other people’s physical appearances, unless it’s a compliment.
• •
•
• •
• • • • • •
Teach your child to always ask permission. Teach your child the importance of gratitude. Show them how to write a simple thank you note. Give your child a lesson in hygiene. Teach them to cover their mouth when they cough or sneeze. Teach them to always knock on closed doors and wait for a response before opening it. Teach your child basic table manners such as asking for a dish to be passed versus reaching across the table. Teach them to chew with their mouths closed. Teach them not to talk with food in their mouths. Teach them to hold the door open for others. Show them how to clean up after themselves both after play and eating. Teach them not to litter. Teach your child about good sportsmanship, win or lose.
With these manners you’re well on your way to having one of those well behaved”children. You may or may not get a discount at your favorite restaurant but you will be well on your way to teaching your child habits that will pay dividends for the rest of their lives. Hearing “Please” and “Thank you” never goes out of style.
|| Interested in advertising? Call (623) 299-4965 Ext. APRIL 1 Today! 2017 || 85085MAGAZINE.com || 27
By Sondra Barr Photos by Chadwick Fowler
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THE
Odds
AGAINST W
Local family rebuilds historical restaurant
hen 85085 couple Alisha Hopkins and Dan Allen purchased the historical Silver Spur Saloon in Cave Creek, it was a dream come true. Armed with over 20 years in the bar and restaurant industry, Dan was looking for an opportunity to run his own business, as was Alisha, who knew her extensive sales background could help revitalize the longtime Cave Creek establishment. They picked the Silver Spur as their first restaurant venture because they love the small town atmosphere of Cave Creek and they saw a lot of underutilized space at the venue. Part of their initial plan for the restaurant was to make it more family friendly and a destination for families looking for a casual and relaxed spot to bring their children. To achieve this, they tested out having a kids’ fest with a water slide. It was a concept they had high hopes for after 200 people showed up to their inaugural event, especially considering it was held in June during an especially hot day. But, only a couple of days after the event and only a few short months after realizing their dream of owning the Silver Spur, an air-conditioning unit caught fire and quickly spread to the attic. Open for business at the time, while the customers and employees were able to evacuate safely, the fire destroyed a significant portion of the restaurant side of the building and left the new restaurateurs with challenges they never expected to grapple with. To make matters more difficult, Alisha was pregnant with their first child when the fire broke out in June of last year. “I had my son six weeks early, five days after the fire,” says Alisha, who tried to find the silver lining in the ill-timed chain of events by focusing on her newborn and the elements of the restaurant they could improve on. Rather than let the fire cripple their optimistic plans to re-energize the restaurant, which originally opened as the Silver Spur in 1971 before going through various name changes over the years, the couple took the opportunity to tweak their business plan and to spend quality time with their new son. “When we took it over there were definitely things that we thought we could do better, or improve upon like with our serv-
ing staff and with our training,” says Alisha, who wishes they had worked with the sellers more before the transition. “None of the staff knew they were selling, it took the community and staff off guard,” she says. She attributes this to some of the restaurant’s early challenges and high staff turnover. “We had a pretty quick turnover so this (the fire) was an opportunity to really make sure our training is 100 percent.” She adds, “We have a better idea how to implement things without straining us as a business.” Meanwhile, the Silver Spur is currently open for business while they rebuild. “We are in a temporary location,” says Alisha. “We got a temporary kitchen and we’re running out of our event area as of right now.” The restaurant is serving a condensed menu and a la carte menu items as well as beverages, including alcohol. Since Dan and Alisha don’t own the building, they’ve had to work closely with their landlord during the extended process. There is light at the end of the tunnel, however. Construction on the new building starts this month. Technically, the repairs should be completed by this August, but the couple anticipates additional delays that will push completion to September or October of this year. Through adversity, Alisha says that they’ve really gotten to know the Cave Creek community and she’s been impressed and humbled by the area’s generosity. “They’ve done a lot of fundraisers for our employees.” She says the surrounding businesses stick together and work to create an attractive destination for visitors and residents alike. “We’ve got Big Earls Greasy Eats, Local Jonny’s, Bryan’s Black Mountain Barbecue, El Encanto…I think the big thing for us is working together to get people to Cave Creek. Even from our 85085 zip code, it’s really not too far, but sometimes that 20-minute drive is a little bit longer than to Norterra. Getting into town for all of us really makes a difference for our businesses,” she says. “This has been an historical site for years and it definitely hasn’t gotten the recognition that it deserves the past few years,” says Alisha, who plans to change that with the help of Dan and their young son, who’s a frequent face at the restaurant. “We take him everywhere. He usually has his input at the end of the meetings,” laughs Alisha. APRIL 2017
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LET OUR FAMILY HELP YOURS! Your 85085 Neighbor and Realtor Providing Knowledgeable and Friendly Service to North Phoenix and Beyond!
SUNDI BROWN
(602) 628-6114 sundi.brown@bhhsaz.com sundibrown.bhhsaz.com
home | REAL ESTATE
The Art of the Deal Keeping a cool (and reasonable mindset) during real estate transactions can make deals happen.
85085 market trends indicate an increase of $48,000 (17 percent) in median home sales over the past year. The average price per square foot for this same period rose to $139, up from $133, according to trulia.com.
By Shelley Sakala
A REALTOR is hired to represent the best interests of the client. That includes doing the research, performing the due diligence, and being a savvy negotiator. But one of the lesser-known (and truly important) services a Realtor provides is removing emotion from the home buying/ home selling process. People tend to get a little touchy during negotiations when there’s big money on the line. That’s why actors and athletes hire agents to do their bidding rather than jumping into the fray themselves. Hollywood agents (or Phoenix Realtors) can remain unemotional when their clients cannot. For example, homeowners will sometimes assign a dollar value to all their years of happy memories—above and beyond what the home is worth. And when a lower-than-expected offer comes in, the homeowner sees it as a personal insult. That’s how deals fall apart. But it’s the ability to keep the deal intact that makes a good Realtor. Negotiations over home price require skill, but at least they represent a clear path toward striking a deal. The real challenge appears in the form of contingencies—those requests made by the buyer as a condition of purchase. These can range from fixing a broken window to “throwing in” the refrigerator. After the home inspection period, a buyer presents a list of “fix-it” items. Then it’s up to the seller to either complete the list or reject some (or all) of the items. For major issues like a cracked foundation or a collapsing roof,
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it might not be a matter of choice. If the bank won’t finance a house that’s falling apart, there’s no deal. But for everything else, it becomes a negotiation. There are no real rules about what should or shouldn’t be repaired/replaced by the seller. A Realtor can advise you about what’s considered “reasonable and customary” but it’s not set in stone. Replacing a $150 broken toilet might seem “reasonable” to one person but excessive to someone else. I advise my buyers to consider whether a given request is a dealmaker or a dealbreaker. In other words, would you walk away from this deal over $150? And if I’m representing the seller, I would ask if they’re willing to lose a buyer over the same $150. Sometimes it’s a matter of perspective. Work as a Realtor long enough and you’ll come across just about every crazy situation imaginable. I’ve seen fix-it lists longer than a college term paper. That’s often the result of either a very fastidious buyer or some overly aggressive advice from their agent. And while I respect an agent who’s fighting on behalf of his/her client, there’s always a risk of losing the house to a buyer who’s a little less demanding. Here are some of the more entertaining buyer requests I’ve seen:
• • • • •
Repaint the interior walls to make them a “prettier blue” “Throw-in” the furniture from the staging company Include the owner’s wine collection as part of the deal Replace the kitchen appliances with different color appliances Leave the grandfather clock (a family heirloom)
As you might imagine, none of the sellers agreed to any of these conditions and the buyers backed off on their requests. These were simple cases of the buyer fig-
SHELLEY SAKALA A former weather anchor/ reporter at ABC 15. She’s now a Realtor with HomeSmart Elite and an 85085 resident.
food | COOK
Spring Blossoms Channel your inner Julia Child during seasonal entertaining. By Leann Grunwald
SWISS CHARD PIE. Channel your inner Julia Child with the perfect main course that everyone loves and you will be famous for. Be prepared to enter a world of rich and savory food with surrender. When I entertain, I look for a nod of the season on how to best bring about a gathering from the climate I find myself in. I believe that food tastes full-flavored and decor is lovelier if it's enjoyed visually. It's been a chilly winter, and spring fever is in the air. Who isn't going to want to celebrate when the warm weather hits? Here's a list of my entertaining favorites to have you party ready when the spring sun shines and the desert wildflowers bloom.
Swiss Chard Pie
CRUST: 1¼ cup flour ½ tsp. sea salt ½ cup cold butter diced ½ cup ice cold water
1. Spring into action with Gold Canyon orange blossoms and honeysuckle candles. They make for a bubbly and welcoming fragrance. My spring table is lined with each seasonal fragrance as well as blooms. Walk with a spring in your step.
Combine flour and sea salt. Cut butter into mixture until coarse crumbs form. Mix in ice water slowly until mixture forms a ball. Wrap in plastic and refrigerate one hour.
2. Casual colorful plates and place mats bring class and set a warm tone for entertaining that is perfect for brunching with friends. Food is more flavorful when you present spring art at the table. Spend a few extra pennies on anti-wrinkle mats that are washable and won't curl up. Orange blossom glasses arranged on a large tray are fabulous for spring entertaining. It doesn't always need to match. Spring variety is lovely.
Roll dough out on an oiled counter top and cut to fit Wilton Perfect Results Tart/Quiche Pans 4". Press dough evenly into bottom and sides. Cut equal circles to top each pie once filled. Set aside.
3. For dessert, serve orange and ginger biscuit verrines. Divine treats, sweet and delicate—by far my favorite! The flavors are rich and unexpected, just the thing to awaken your taste buds. A verrine is a dessert that consists of a number of components layered beautifully in a small glass. Guests feel special. The word verrine refers to the glass itself, intriguingly composed, with flavors, colors, and textures. I make these often in my culinary classes. The children adore them. Wishing you the best spring blossom party! In the words of Julia Child, "Cooking with love provides food for the soul."
Preheat oven to 400ºF. SWISS CHARD FILLING: Large bunch of Swiss Chard. I find them at Sprouts. 3 Tbs. olive oil 1 large onion, diced ½ seeded jalapeno small diced. Sea salt and fresh pepper to taste throughout dish ½ cup fresh parsley 2 cups sharp cheddar ½ cup whipping cream 1 cup parmesan 1 egg beaten Slice Swiss chard leaves. Heat oil in large cast-iron pan on med-high. Add onion, jalapeno, salt, and pepper. Sauté until onions just begin to brown. This takes a few moments and patience. Add chard and cook gently until wilted. Remove from heat, stir in parsley, salt, and pepper to desired taste.
LEANN GRUNWALD A children’s culinary instructor, food writer, and the face behind What’s Cooking? with Mama G. Connect with her at whatscookingwithmamag.com.
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Allow to cool and gently squeeze out all the moisture. Transfer to food processor on the coarse pulse. Transfer to bowl, stir in cheddar, whipping cream, parmesan, and egg. Use an ice cream scoop to place filling equally into crust evenly. Top each pie with precut crusts and pinch bottom and top together. Bake for 35 to 40 minutes, depending on oven. Remove, plate, and serve warm. Garnish with parsley.
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food | DINE
Mellow Mushroom
Funky, art-filled pizzeria offers a robust selection of stone-baked pizzas. By Andrew Leach
IN 1974, three university students decided to open a business that reflected their personalities. Born out of the free-wheelin’ hippy culture of the ’70s, they called it Mellow Mushroom and opened it in the suburbs of Atlanta, Georgia, near Georgia Tech University. The trio moved on to franchising in the 1980s. Each franchise is locally owned and operated and has its own unique feel. And, while they’re all decorated differently, each location shares the tie-dye and mushroom theme. The first Mellow Mushroom in Phoenix opened six years ago at The Shops at Norterra. Other Arizona locations include Tempe, Ahwatukee, Mesa, and High Street in Phoenix. I recently visited the Norterra location for a bite with friends and we’re happy to report that we’ll be back. On this trip, we started with the pretzel bites ($6.59). Made with Mellow Mushroom’s signature Mellow dough, they’re cut into bite-sized pieces and finished with garlic butter and Parmesan cheese. Served with a side of beer cheese dipping sauce, these delicious nuggets of dough are the perfect dish to share. Also available as full-size pretzels, they come in two flavor combinations. We also ordered the oven roasted wings. Served in either a half order of five wings ($7.49) or a whole order of 10 wings ($11.89), we opted for sharing the 10 wings and choosing two different sauces for each set of five wings. The first set was tossed in barbecue sauce and the second set was tossed in a mild sauce. They’re meaty and served with just the right amount of sauce and a side of celery sticks. The barbecue version was sweeter. For a bit of greenery, we ordered the Greek salad, available in both a lil’ size ($6.59) and a regular size ($9.99). It’s a mixture of romaine and iceberg lettuce, shredded carrots, red cabbage, onions,
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cucumbers, green peppers, mushrooms, feta cheese, Kalamata olives, Roma tomatoes, pepperoncini, and banana peppers and is tossed in a vinaigrette dressing. Since Mellow Mushroom is a pizza place, we ordered two of their stone-
Customized pepperoni pizza
baked pies. For the build-your-own pizza, first you select a size: small ($10.79), medium ($15.19), or large ($18.49). Next you choose one of three base sauces: olive oil and garlic, pesto, or Mellow red sauce. From there, the sky’s the limit as far as customization, with toppings ranging from $2.09 to $4.39. They have almost every kind of topping you can think of, including tempeh and tofu. For our pizza, we decided to add mozzarella and cheddar cheese and top it with pepperoni. Mellow Mushroom’s crust is thin in the center and thick and doughy on the exterior. The cheese is perfectly melted and the pepperoni has a little spice to it, although not as much as some other pizza places in town. To top off the meal, we also had a medium loaded potato pie ($22.39). This comes with a base of olive oil and garlic and is layered with slices of roasted red potatoes, Applewood smoked bacon, caramelized onions, cheddar and mozzarella cheese. It’s then garnished with chives and drizzled with sour cream and a spicy ranch dressing. Basically it’s a loaded baked potato pizza and full of flavor. Mellow Mushroom has a robust selection of beer on tap and they also offer a root beer on tap. The service is quick and efficient, and very friendly. Servers are quick to refill drinks and bring extra napkins, not to mention help wrap up leftovers. If you’re looking to go out for pizza in a family friendly setting, I highly recommend making a cosmic visit to Mellow Mushroom.
Pretzel bites with beer cheese dipping sauce
MELLOW MUSHROOM
ANDREW LEACH
mellowmushroom.com (623) 580-1111 2490 W. Happy Valley Rd. Phoenix
A local Realtor who loves dining out. Arizona's been the home of this New Jersey native for over 20 years.
better | HEALTH
Damaging Rays
Pharmacists Andrea Burns and Tara Storjohann on important sunscreen info for desert dwellers. QUESTION: How do I choose the right sunscreen, and does it really matter what level SPF sunscreen I buy? ANSWER: We live in the Valley of the Sun, so protection from the sun is especially important for us desert-dwellers. As you peruse the sunscreen aisle at your local drugstore, you will find many possible options, which can lead to a dizzying experience. To help choose a sunscreen product that is best for you, consider three things: the amount of time you will be exposed to the sun, how often you will reapply, and the delivery form that best suits you. In general, people do not apply enough sunscreen or reapply it often enough to maintain adequate sun protection. Therefore, the American Academy of Dermatology recommends selecting a product with a minimum sun protection factor (SPF) of 30 to improve protection from the sun’s harmful rays. Many non-sunscreen products like facial lotions and makeup have a SPF of 15 and can decrease the risk of sunburn, skin cancer, skin damage, and photo-aging. Remember, sun-protection mea-
sures should occur on a daily basis, and not just when it’s sunny outside. QUESTION: I understand that SPF is a consideration for choosing a sunscreen product, but what does SPF stand for? ANSWER: The sun-protection factor is a measure of a product’s ability to protect against ultraviolet B light (UVB). The greater the protection factor, the greater the product’s ability to protect from harmful rays, although it’s not a linear relationship. For example, an SPF of 30 does not provide double the coverage of an SPF of 15. An SPF of 15 protects against 93 percent of UVB rays, an SPF of 30 protects against 97 percent of UVB rays, and an SPF of 50 protects against 98 percent of UVB rays. Products with a sun-protection factor greater than 50 provide only slight increases in sun protection. If a product states that it has broad-spectrum activity, it means that it provides protection from both ultraviolet A and B rays. Both types of rays contribute to skin damage during long periods of exposure.
ANDREA BURNS Andrea is a resident pharmacist completing her post-graduate year-one communitypractice residency with Fry’s Pharmacy and Midwestern University College of Pharmacy-Glendale. She earned her Doctor of Pharmacy degree from The University of Arizona College of Pharmacy in Tucson.
Tips on choosing a sunscreen product Although fair-skinned individuals are more susceptible to sun damage like sunburns and photo-aging, practicing daily sun-safety habits can benefit everyone. Here are some things to consider when choosing your sunscreen product. • Those who are fair-skinned should daily apply sunscreen with at least an SPF of 30, especially during Arizona’s dependably sunny days. • Consider choosing broad-spectrum products. These products are labeled to indicate the protection from UVB as well as UVA rays, which can both contribute to premature aging, sunburns, and skin cancer. • Choose formulations that work best for you. Lotions are thinner and less greasy, which make them easier to apply to large areas. Creams can be greasy but provide even coverage. Ethanol-based products (liquids, sprays, gels) are handy to apply and are quick drying, although irritation and uneven application can occur. • Products that contain “inorganic” compounds (zinc oxide and titanium dioxide, for example) are generally less irritating and offer broad-spectrum protection. After choosing your sunscreen, optimize sun protection by: • APPLYING IN TIME—Apply sunscreen liberally to all sun-exposed areas at least 15 minutes before sun exposure. This allows the product to dry and form a protective layer on the skin. • REAPPLYING ON TIME—Reapply sunscreen repeatedly and as directed on the product label. In general, sunscreen should be reapplied every two hours when outdoors and after swimming or sweating. • TAKING A SHOT! A typical daily amount of sunscreen providing adequate sun protection and covering an adult body during a sunny beach vacation will fill one shot glass. • COVERING UP—Sun protection should also be optimized by wearing sun-protective clothing like hats and sunglasses. When possible, try to avoid being out in the peak summer sun, between 11 a.m. and 4 p.m.
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TARA STORJOHANN Tara has resided in Anthem since 2002 and is a wife, a mom, a pharmacist, and an assistant professor in the College of Pharmacy at Midwestern University in Glendale. She is also a health advocate and is passionate about helping others achieve their wellness goals. You can reach Tara at tarastorjohann.com.
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