May 2011
Your conscious life
M a g a z i n e
Baseball Stadiums Going Green ALSO InSIDe:
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features
June 2011
This June follow us on Facebook and Twitter for a chance to win giveaways for Father’s Day. Prizes consist of: REI, Men’s facial, Golf Gift basket, Restaurant gift cards, and more. greenlivingazmag
ON THE COVER Biltmore Ranch Sketch by Scott Roeder
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8 | Green is Gold
30 |
Baseball Stadiums Going Green
48 | Winds of Change May corrections : In Women in Renewable Energy, Laurie Guevara-Stone is the International Program Manager, Solar Energy International and not Director of Sales and Marketing, Altronics Energy, LLC In Sandra Day O’Connor House, source for photography is jonsimpson.com and not jonsimpsonphotography.com In Architects in Heels, Lira Luis was the first Filipina to be accepted into Frank Lloyd Wright’s Taliesin Preservation and earned American citizenship because of her personal determination and not the first Filipino who earned American citizenship.
2 greenliving | June 2011
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departments
June 2011 Live Green
Green is Gold
4 Editor’s Note
Men’s Health
54 Green Scenes
Dr. Gordon: Heart Cancer
55 Green Pages
10 Skin Care Tips for Men
56 Green Personalities
Mischief in the Kitchen
8 12 14 16 18
20 23 24 26
Men in the Garden Green Kids Green Thumb Pets
Work Green Green Ideas Journal Stay Local | STAYCATION Baseball Going Green Corporate Social Responsibility Cool Gadgets Car Review The Home Turned Inside Out Living in Paradise at Home
27 28 30 33 34 36 38 42
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He’s Green | She’s Green Recipes BBQin’ with Tony Morales
June 2011 | greenliving 3
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June 2011
Editor’s Note
greenlivingazmag greenlivingaz TishinD
This month is our Green Guy issue, and it’s filled with cool guy stuff and information you can share with male generations above and below. In LIVE, we peer into the world of sustainable development in Green is Gold by Robrt Pela. In
Men in the Garden by Barbi Walker, we learn that more men are doing their honey-dos in the garden. In WORK, it’s more like playtime when we take to
R
the field and find out how Baseball Stadiums are
ecently I was asked to describe my father,
Going Green by Kristi Eaton and reveal some Cool
and the first thing that came to mind was:
Gadgets for guys.
educator, in all aspects of life. I don’t really remember a time that the “life lesson” concept
In PLAY it’s about golf and grub! Find out how to
didn’t apply. Being a Professor Emeritus from
lower your handicap with Yoga for Golf by Barbi
ASU and an entrepreneur, I was guaranteed a well
Walker. Fire up your barbeque with our Meats
thought out, positive, motivating and educational-
and Marinades recipes, get some tips from Chef
based lesson – and many times lecture. No one
Tony Morales of Desert Smoke BBQ, and if you
ever likes receiving lectures from dad, but now
want to wash all of it down with an organic cold
that I am a mother, I find myself repeating some
one, look to our green couple in He’s Green |
of the same lectures to my kids and continuing to
She’s Green for their suggestions.
apply dad’s knowledge to my own life. Some of my favorites from dad:
Happy Father’s Day to all the dads out there!
• “It’s not what you say, but how you say it.” • “Be aware of your environment.” • “You can learn something from anyone.” • “It’s your attitude that will make a difference.” • “There are some things you don’t want to
Tishin Donkersley, M.A., Editor-in-Chief
do, but you do them anyway because it’s important to another person.”
P.S. Dad, you have such strength and wisdom. I
• “You can do anything you put your mind to.”
am blessed to have learned all I know to date, but I’m sure there is more to come. Thank you
Reflecting back, I believe the collective knowledge
for teaching me and preparing me for life’s twists,
from lessons and lectures, coupled with the
turns, achievements and joys.
educational approach to life, has helped me become the person I am today. Yes dad, I was
P.S.S. Jason, you are an amazing dad to the
listening.
kiddos! Love you.
4 greenliving | June 2011
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Your conscious life
M a g a z i n e Publisher John B. Stacy
Your conscious life
associate Publisher Dorie Morales dorie@greenlivingaz.com M a g a z i n e
Your conscious life
editor-in-chief Tishin Donkersley, M.A. creatiVe director Kate Larson kate@greenlivingaz.com M a g a z i n e
oPerations ManaGer Angela Sinagoga-Stacy, M.A. angela@greenlivingaz.com senior adVisor William Janhonen, LEED AP NAHB-CGP assistant to the editor Heather Fulton coPY editor Michael Ziffer contributors David Brown Jennifer Burkhart John Burkhart Keith Clausen Kristi Eaton Amanda Formaro Abigail Gilmore Dr. Garry Gordon Chad Hays Healthy U TV Show Suneil Jain, M.D.
William Janhonen LEED AP, NAHB-CGP Maya E. Nahra, RD, LD Robrt Pela Doreen Pollack Charlie Popeck LEEP AP Edward Ricciuti Carrie Simmons Terri Schlichenmeyer Barbi Walker Bill Zervakos & Cathy Droz
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Feature
It’s No Secret: Sustainable Building is Here to Stay BY ROBRT L. PELA
Martin Sempler is furious. His next-door neighbor on the quiet downtown Phoenix street where Martin and his wife have lived for the past 30 years has, as Martin put it, “made a huge mess of things.” Martin’s neighbor ripped the asbestos-shingled roof off of her bungalow, and is replacing it with heat-reflective shingles and several solar panels. Her lawn is littered with detritus from the eco-conscious makeover, and Martin is practically levitating with rage.
be newfangled, there’s nothing new about living responsibly. The current trend in sustainable living is not, according to William Janhonen, LEED AP, NAHB-CGP, an American thing. Janhonen believes that Europeans, who emigrated here in great numbers at the beginning of the last century, brought a conservative frugality and common sense that are at the core of today’s American green movement.
“All this nonsense about ‘going green’!” Martin howled from his front porch. “It’s all just a stupid fad, anyway.”
“You go to Provence, France, and there are 600-year-old houses standing,” Janhonen said. “There’s a real effort to not be wasteful, even among the wealthy, and people live and work in communities that allow them to walk to a local market, so they’re conserving gas and supporting local produce.”
Actually, it isn’t. What began as a trend inspired by ancient forms of conservation that morphed into the environmentalism of the 1970s has grown, locally and nationally, into a way of thinking about better, more responsible ways to build. Locally, that trend has blossomed into a movement led by architects like Thomas Hahn at Sol Source, Inc. in Phoenix and Scottsdale builderdesigner Kevin Edwards, known nationally for his homes made from straw bales and mostly recycled materials.
While it’s certainly true that our European forebears brought notions of frugality and conservation to our shores, there’s evidence that the first American green homes were built thousands of years ago. The ruins of apartment-style living spaces built by the Anasazi Indians as long ago as 700 A.D. have been discovered, built with natural, non-toxic materials, such as stone, mud and wood, and incorporating intricate passive solar heating and natural-ventilation cooling systems.
The list of architects and designers recognized for green design-build project keeps expanding, thanks in part to green building’s higher profile and to an increased public interest in environmentally friendly construction, materials and designs. While phrases like “green building” and “sustainable living” may
Flash-forward and—after several thousand years of irresponsible, tumble-down building—these early, more responsible ways of addressing the environment have resurfaced. Manhattan has the Hearst Tower, considered the first truly green skyscraper in the country. The Audubon Center at Debs Park in Los Angeles,
8 greenliving | June 2011
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Feature with more than half of its materials locally manufactured, is the first building in the U.S. to receive a Platinum rating under the revised Leadership in the now-renowned Energy and Environmental Design (LEED) system. And there’s the widely admired Environmental Living and Learning Center at Ashland, Wisconsin’s Northland College, a 32,374-square-foot residence hall made with low-toxicity finishes, green space preservation and a roof that collects storm water for reuse. Locally, both commercial and residential architecture continues to become increasingly green. Those North Scottsdale homes Kevin Edwards is building from baled straw and other recycled materials often feature eco-conscious details like a cooling tower or windows salvaged from an old school building; more recently, his designs have employed autoclaved aerated concrete blocks made of E-Crete, an alternative concrete material consisting of cement and copper mine tailings. There’s the Foothills Academy, a charter school also designed with straw-bale technology; and Phoenix Developing Family Center, a birthing center in South Phoenix, designed and built by LMC Design and Construction Inc., a commercial general contractor known for cutting-edge sustainable technologies. “The awareness curve of the whole country has been expanding for some time,” said Anthony Floyd, the Senior Consultant for the City of Scottsdale’s Green Building Program, the first such program in
the state. “Here in Scottsdale, our awareness of sustainable living goes back to the founding of the city. We responded to the Indian Bend Wash debacle very quickly, and we made early attempts to create a green belt long before awareness of such things became the norm.” Floyd and company also made early efforts to tailor construction to life in the Sonoran Desert. “Back then, in the early ‘90s, we weren’t sure that ‘green’ was even the right word,” Floyd said, laughing. “We didn’t want to give the impression that we were trying to green the desert. We wanted to use the term ‘sustainable building,’ but ‘green’ was being used most consistently, so we gave in.” Floyd points to the development of DC Ranch, in which developers approached the McDowell Mountains as an asset by integrating walking roads and bike paths into a landscape that embraced the desert, rather than try to obscure it with bearing walls. But even
10 greenliving | June 2011
the greenest of green designs, Floyd contends, can be useless when they’re surrounded by incompatible, resource-hogging structures.
“You can have green buildings throughout a community, but it doesn’t mean the community overall is sustainable,” Floyd said. “There needs to be coordination among the buildings in a community, and the people living and working there need to consider the energy efficiency of the buildings and the buildings’ relationship to one another. What’s important is the bigger picture and how everything works together.” Creating examples of sustainable communities that consider urban density is the key, Floyd believes, to the Valley’s success. He’s excited about Blue Sky, a high-rise, mixed-use apartment building approved in April by the Scottsdale City Council. The 749-unit complex will include 43,000 square feet of street-level retail space, a 27,000-square-foot recreation center and 1,350 underground parking spaces, with all features approved by the City as environmentally sound. “The project will be a pedestrian-oriented neighborhood that will include vegetated terraces to reduce the heat island effect, and an emphasis on rainwater management,” Floyd said—all evidence of a city that’s maturing as it grows, rather than just expanding its current, and perhaps less responsible, grid. Meanwhile, Phoenix is taking what Janhonen calls “baby steps” toward similarly forward-thinking city planning. The City’s Downtown Phoenix Urban Form Project has launched plans for a more integrated and sustainable downtown, with a proposed rezoning of residential, retail and office projects to create a downtown filled with shade and pedestrian-oriented streets and sidewalks. It’s a retrofit that Janhonen has seen work elsewhere, most notably in Santa Fe, where he saw success with covered walkways cooled by open-air misting systems and an eye on creating an integrated, ecoconscious community. It’s a mindset that both Floyd and Janhonen hope will spill over into public art, because environmentally relevant public art, they say, is always an indicator of a greener community. In that case, things may be looking up for the Valley, green-wise. There’s the recently unveiled Soleri Bridge in downtown Scottsdale. The 100-foot-long pedestrian bridge that connects Scottsdale Fashion Square and the nearby Waterfront shops to the stores and restaurants at Southbridge south of the Arizona Canal opens onto
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Feature
green, sustainable living....responsibly.
Soleri Bridge rendering by Clifton Greyeyes
a 22,000-square-foot plaza that’s home to 10 eight-foot concrete panels etched with Soleri designs. The bridge’s two 64-foot brushed-steel pylons are the heart of the bridge’s gimmick: a solar calendar that generates a light beam onto the surface of the bridge to mark hours and days using the sun’s diurnal and seasonal cycles. At solar noon each day, a sliver of sunlight breaks through a six-inch gap between the pylons and pierces the shadows cast by the towers. As winter progresses, the shadows lengthen, growing shorter as summer nears and disappearing altogether on the summer solstice. It’s functional art that reminds visitors of their connection to the Earth. Yet the presence of public art doesn’t necessarily mean that the Valley has arrived, sustainability-wise. “It’s rare that I meet residential clients who have an awareness of building responsibly,” admitted architect Scott Roeder, principal owner of Studio Roeder, a firm whose work includes the much-lauded After Hours gallery, a live-work space on West McDowell Road. “Eco-friendly
building hasn’t filtered into the common knowledge of the layman. On the other hand, responsible building—the best solar orientation of a building; the best use of good materials—is the responsibility of the builder,” Roeder said. “It’s something we all learned the first day of school. My hope for the green movement is that it will remind builders that responsible building isn’t a new thing, it’s a necessary thing.”
Studio Roeder – Earll Residence, Phoenix, Arizona 2010 Sensible site evaluation and planning suggested the Earll Residence addition start as a continuation from the existing form of this 1950’s residence, with the result becoming the abstraction of the mid-century ranch home typically equipped with a lean-to style patio. The addition works as a bookend to the existing structure while simultaneously providing a relief of natural light and ventilation between the old and new. Day lighting washes a wall of reclaimed barn siding throughout the breezeway hall via a continuous slot skylight and provides dramatic effects from dusk to dawn. Slated for demolition, a dilapidated 1880’s Midwest barn (below) located adjacent to the owner’s childhood home, was acquired and re-purposed to become the focal point of the projects interior experience. Circulation throughout the interior, including the exterior patio, is in constant connection with the warmth and texture of the material, evoking childhood memories as well as creating new ones for the family.
SOURCES phoenix.gov/urbanformproject studioroeder.com Soleri Bridge: scottsdalepublicart.org/southbank%20view_rendering%20 by%20clifton%20greyeyes.jpg
Robrt Pela has worked as a writer and editor for magazines including Psychology Today, The Advocate, Phoenix Home and Garden, and Men’s Fitness. For the past 20 years, he’s been a columnist for Phoenix New Times and a correspondent with National Public Radio’s “Morning Edition.” His last book was Filthy, a biography of the film director John Waters.
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June 2011 | greenliving 11
Men’s Health
Food s Y ou ’r e Not E a ti n g B u t Sh ou l d !
From post workout to daily routine, here’s how to get more nutrition into your diet. BY MAYA E. NAHRA, RD, LD
1. Hemp seed These seeds are rich in omega 3 fatty acids (the fat-burning fat) and packed with 11 grams of complete protein in only an ounce, these little seeds will stand up to meat any day! How to eat them With their nutty, versatile flavor, you can toss 2 tablespoons of hemp seeds into a salad, stir-fry, oatmeal, post-workout shake, or on any sandwich.
2. Lentils Move over, Ramen! With 16 grams of fiber per cup, these belly-filling, proteinoffering legumes make an excellent substitute for filling inexpensive carbohydrates such as rice and pastas. Go crazy and give the colored lentils a try. Red, yellow and brown, all offer bonus nutrition and disease-fighting antioxidants. How to eat them Pour four cups of chicken stock into a large pot. Add one cup of red or brown lentils and a half cup of chopped onions and one tablespoon of minced garlic. Bring everything to a boil and then reduce the heat to a simmer. Cook the lentils until they’re tender, about 20 minutes. Remove the lentils from the heat, add a splash of olive oil and sea salt and serve.
3. Bok choy Cruciferous vegetables, such as bok choy, broccoli, kale and other greens, have the ability to help cleanse and detoxify the liver, allowing the body and liver to better perform the act of burning excess fat for fuel by the body. How to prepare it Separate, wash and dry the leaves of one head of baby bok choy. Heat a tablespoon of olive oil on medium high heat. Sauté the leaves with a thinly sliced garlic clove for about five minutes, or until tender. Add to brown rice, sautéed red peppers and ground beef with a touch of soy sauce for a whole meal.
4. Buckwheat Not a cereal grain, but a fruit seed! Buckwheat is also an inexpensive form of a heart-healthy whole grain which has been found to help lower cholesterol and high blood pressure, and balance blood sugar for optimal usage of macronutrients in the diet. So when oatmeal isn’t cutting it anymore, give buckwheat a try! How to prepare it Start your day with buckwheat oatmeal or pancakes. Premade mixes can typically be found in stores. Add a bit of protein powder and a handful of fresh berries for one powerful breakfast.
5. Beets Don’t underestimate the power of these rusticlooking roots. Their beautiful color and sweet flavor are packed with antioxidant, disease-fighting, antiinflammatory and detoxifying power! Don’t stop there - you can eat the greens too. Sautéed in olive oil and garlic, you can have a complete meal. How to eat them Wash and peel the beet, then steam them, roast them, or grate them or eat them raw! Add steamed or roasted beets to salads or sides of protein. Or, for a liver-loving tonic, mix the raw grated beet into two tablespoons of flaxseed oil and the juice of one lemon.
6. Cinnamon Research has found that one gram of cinnamon a day for six weeks significantly reduces blood sugar and aids in lowering triglycerides. How to eat it Nothing fancy, nothing special. Just sprinkle it on your oatmeal (or buckwheat), coffee, roasted vegetables, or protein shakes. Maya E Nahra, RD, LD - Registered Dietitian, Intentful Chef, Holistic Nutritionist AwakenedReconnection.com
12 greenliving | June 2011
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Men’s Health
EAT Like an A thlete BY DR. Suneil JAin
Professional basketball player Steve Nash knows how to compete. He also knows how to eat – something essential for athletes of any level. The advice he follows by Naturopathic Doctor Suneil Jain includes these simple rules: drink water, consume lean protein and eat fresh foods as often as possible. Below are simple ways that allow you to eat and feel like an athlete. Have a wHole food diet. Reduce the intake of refined processed foods. Whole foods typically do not contain added ingredients, such as sugar, salt, vitamins or fat. Also, be sure to avoid refined sugars. Only consume sugar from natural sources, such as fruits and vegetables. driNk pleNty of water aNd repleNiSH electrolyteS. Instead of popular sports drinks like Gatorade or Powerade, athletes should instead drink coconut water. Coconut water has a mix of electrolytes that help the body absorb water better. eat good-quality proteiN from fruitS, vegetableS aNd leaN meatS. Meat contains protein that is complete. Meaning, all of the essential amino acids that allow your body to use it to repair and rebuild damaged muscle tissue after a workout. Unfortunately, meat is also sometimes high in saturated fat, so if you’re a big meat eater, concentrate on eating lean meats, such as chicken, fish and some cuts of beef. eat dateS before a competitioN or exerciSe. Dates are digested very easily; therefore, they are a great snack for supplying quick energy. They are known to be an excellent cure for intestinal disturbances. Dates also have the ability to regulate a healthy nervous system, thanks to their rich potassium content. Dr. Jain is the founder of Rejuvena Health & Aesthetics. For more information on Dr. Jain and his practice, please visit werejuvenate.com.
Be kinD to YouR pRoStAte
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One in six men gets a diagnosis of prostate cancer so prevention makes a big, big difference here. What can you do? Decrease the invisible inflammation inside you – eat low glycemic foods, avoid inflammatory trans fats and vegetable oils, avoid chemicals and colorings and additives. Increase your intake of iodine – the prostate contains large numbers of thyroid hormone receptors. Take adequate amounts of vitamins – deficiency of D3, vitamin E, magnesium and selenium in particular are associated with increased risk of prostate cancer. Try saw palmetto before you go for the pharmaceuticals – effective, less hard on the body. And have a great sex life! Greater activity lowers the chances for prostate cancer. Beware of interpreting PSA tests – elevated numbers do not necessarily mean cancer and recent reports revealed that screening often leads to unnecessary treatment. Martha M Grout, MD, MD(H) has a practice of holistic and integrative medicine in an environmentally green building in Scottsdale, Arizona. 9328 e Raintree Drive, Scottsdale AZ 85260. tel 480-240-2600
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drink at least halfway prior to workout
peanut butter/banana Shake 1 scoop vanilla or chocolate protein (whey, soy or egg protein) 1/2 banana 1 tbsp. peanut butter 1/2 cup raw, uncooked oatmeal (optional) 1 cup skim milk or water A few ice cubes Blend and enjoy! the Simple Shake 1 or 2 scoops vanilla protein powder (whey, soy or egg protein) A few drops flavored extract, your choice (orange, mint, etc.) 1 cup skim milk or water A few ice cubes Blend and enjoy!
drink within an hour after workout
berry Surprise 1 to 2 scoops vanilla protein powder (whey, soy or egg) 1 tbsp. honey 1/2 cup mixed berries (fresh or frozen) 1 cup skim milk or water A few ice cubes Blend and enjoy! mint chocolate Shake 1 to 2 scoops vanilla or chocolate protein powder (whey, soy or egg) 1 chocolate graham cracker A few drops mint extract 1 cup skim milk or water A few ice cubes Blend and enjoy!
Courtesy of Jason Christopher of the Healthy u. healthyutvshow.com
June 2011 | greenliving 13
Health & Wellness
Why Few People Seldom Get Heart Cancer BY DR. GARRY F. GORDON, MD, DO, MD(H)
C
onsidering all of the areas a person can get cancer, it makes you wonder why heart cancer is so rare. One interesting theory is that the heart is the most electrical organ in the human body. Heart cells have a voltage of 120 megavolts (mV) and, in some cases, a slightly higher voltage. This is almost twice the voltage of some other cells in the body. Pulsed Electromagnetic Frequency (PEMF) acts as a “whole-body battery charger” by recharging each of the 70 trillion cells in your body. Though it’s impossible to charge your cells as high as the heart, we can raise the voltage of the cells in your body up 70 mV, or to 110 mV in the case of high-activity athletes. In most people, you can expect between 70 mV and 90 mV.
{
Many of those involved are probably unaware that PEMF devices are similar to the PAPIMI® NanoPulse Therapy device used in Greece to treat cancer. The FDA has approved the new NovoTTF (for tumor treating fields), that uses an electrical field to disrupt the division of cancer cells in the brain, and is being developed for use in patients with glioblastoma, although only after standard treatments fail. Even so, this is a major breakthrough! PEMF generates microelectric currents and magnetic fields, so it will do more than this newly approved treatment.
the heart is the most electrical organ in the human body.
PEMF acts like a spark, ignition, or impulse that keeps the cells charged at an ideal voltage. Just like a car, the human body needs fuel, oxygen and ignition – a spark plug. All metabolic processes are driven by this cellular charge: adenosine triphosphate (ATP) production, oxygen, nutrient absorption, waste removal, immune function and reproduction.
When your cells are sick, they lose energy. As a result, there is not enough ATP and your cells’ voltage drops to 40-50 mV. People that are sick potentially have voltages as low as 20 mV (in the case of cancer). Cancer cells typically have a voltage of 20 mV and are in fermentation, meaning they need 10 times more energy from the environment. PEMF builds energy within your cells, oxygenating and alkalizing the cells. PEMF improves circulation so the conversion of nutrients and oxygen inside the body can occur at optimum performance. PEMF also increases the efficiency with which your body processes and expels waste matter and keeps your system running smoothly.
14 greenliving | June 2011
With physics being used for mainstream medicine, electricity has been used to treat glioblastoma. I prefer PEMF, but this news is the beginning of a new understanding in medicine about physics, which I predict will lead to many exciting things like NeuroStar TMS Therapy®. This NeuroStar system is FDA-approved and in use today at UCLA, Stanford and Yale, but so far only approved for unresponsive depression.
}
There is also another logical explanation for why PEMF is doing so much good for people. This involves an electric charge like the newly approved FDA device for brain cancer and turns on the body’s healing power. Now combine that with my FIGHT program, and be prepared for miraculous healing!
SOURCES FDA Panel Backs Experimental Brain-Cancer-Treatment Device By Jennifer Corbett Dooren Wall Street Journal Online online.wsj.com/article/SB10001424052748703328404576207440375470716.html neurostartms.com/Home.aspx papimi.com pemf.us
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Beauty
Skin Care Tips for Men BY ABIGAIL GILMORE
A successful skin care regime for men entails more than washing one’s face and applying sunscreen. Our skin is the largest organ in the human body and serves as our protective shield. So boys, keep your safeguard strong with these 10 tips: 1. Wear sunscreen. It seems simple, but this step is still often overlooked. “The best thing a man can do for his skin long-term is wear a daily broad-spectrum sunscreen,” said Amanda Osadchuk, owner of One Love Boutique Spa in Scottsdale. “The sun, more than anything else, does the most damage to the skin over time, so wearing an SPF daily is the best way to ensure a lifetime of healthy and youthful skin.” 2. Block the sun when possible.
Take defensive measures when it comes to the sun’s rays. “The best form of sun protection is to physically block the sun with hats, sunglasses and protective clothing,” Osadchuk said.
3. Invest in a quality face wash.
This does not mean just soap and water! “Most men use soap to wash their skin, but it leaves the skin flaky and dry,” said Natalya Borakowski, owner
of Desert Bloom Skin Care Center in Scottsdale. “Our skin needs to be acidic. Investing in a good face wash can prevent skin problems for men.”
4. Use toner. Toner isn’t just for women anymore; find one that is designed for men. “Using a toner on your face will firm up your skin and it can also reduce the size of your pores,” said Purvi Desai, owner and founder of Zaaina Skincare. “Do this every day and your skin will begin to look much healthier.” 5. Exfoliate. This extra step can help keep skin healthy. “Spring is all about reviving dull winter skin, so hydration and exfoliation is key. This is the perfect time for a refreshing hydrating facial to revive the skin and get it glowing for summer,” Osadchuk said. 6. Get your fix of vitamin C.
“A man can use products containing vitamin C,” said Osadchuk. “Vitamin C is a natural anti-oxidant, so it will help reduce free radical activity caused by the sun.”
7. Drink water.
Be sure to get your eight glasses a day! “The single biggest impact – the more water you drink, the healthier your skin is going to be,” Borakowski said.
8. Nourish your skin.
Make sure your skin is getting all of the nutrients it needs. “Take time to hydrate and nourish the skin with healing and cooling, anti-inflammatory products,” Osadchuk said. It is very easy for the skin to become dehydrated during summer months, so use a hydrating serum or moisturizer during this time. Desai recommends drinking a mixture of lemon and honey water (either cold or hot) to help hydrate your skin.
9. Eat a healthy diet. You are what you eat, right? “Your skin complexion [reflects] what you eat,” Desai said. “A man’s diet is no different than a woman’s when it comes to having healthy-looking skin. Proper hydration, eating more fiber and avoid sugar, alcohol and fatty foods are a must to achieve the best skin.” 10. Take care of your skin every single day. Consistency is key when it comes to skincare, so no excuses. “In order to have the best-looking skin, radiating youth, vitality and health, you need to have a proper daily skin care regimen, which must be followed religiously,” Desai said. “Most men seem to have the idea that skincare is only for women. [On the contrary,] it is important that men take good care of their skin as much as women, if not more. Skincare is not for the cosmetic purpose, but for all-purpose health.”
16 greenliving | June 2011
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Green Dinner
an interview with Gabriele bertaccini
Paris, France and now Phoenix. He is the Executive Chef and owner of iL TOCCO, a private boutique dinner and catering service, and he organizes and directs CULINARY MISCHIEF, a unique food and wine tasting event. “iL TOCCO was born as a way for people to enjoy and celebrate simple and authentic Italian cuisine,” Bertaccini said. “I always say that my goal is to create memories for my guests, family and friends.”
BY TISHIN DONKERSLEY, M.A.
Gabriele bertaccini has been passionate about food since he was very young. Raised in Florence, Italy, where food and wine are an integral part of one’s social life, Bertaccini enrolled in a five-year culinary program at the Culinary Institute of Culinary Arts Bernardo Buontalenti when he was only 13 years old. During his studies, he became passionate about Tuscan cooking, and specialized in regional Italian cuisine. He spent months practicing and learning at the best local restaurants Italy had to offer, often working for free. Surrounded by olive groves, cypress trees and the riches of the Arno valley, Bertaccini’s cooking developed into what is now his philosophy: pristine ingredients, simple technique and authentic sobriety. After culinary school, Bertaccini worked for many regional restaurants, including the internationally renowned Sabatini in Florence, the Grand Hotel Baglioni and Hotel Astoria. His enthusiasm for cooking and passion for food has taken Bertaccini to many exciting places, including
18 greenliving | June 2011
A few years later, CULINARY MISCHIEF was born. This Phoenix-based invitation-only bi-monthly six-course food and wine tasting event brings food and wine lovers together to share an “underground dining experience.” “The dinner party is a place where food-loving souls can escape for an evening and enjoy a meal with friends, old and new,” Bertaccini said. “I want to foster an atmosphere in which guests are free to come as they are and enjoy an exclusive culinary experience, rediscovering the passion for a conversation with friends, through simple and pristine Italian food.” Not only does Bertaccini aim to bring people together in celebration of food and good company, he takes pride in using pristine ingredients. According to Bertaccini, Italians enjoy eating locally. Buying fresh produce, meats and seafood helps connect people to a food’s origin while allowing them to learn and fully understand a dish’s ingredients. “When working in restaurants in Italy, there was no set menu. Our list of dishes was based on what the Chef found in the morning trip to the market,” Bertaccini said. “In Arizona, we have great farmers and great produce. Luckily farmers’ markets are popping up everywhere in the Valley and it is now easier to buy whatever is in season, meet the person who grows your vegetables and fruits, and take life a little bit slower.” Chef Bertaccini created “A Sustainable Affair,” a fourcourse, organic, locally sourced culinary experience for Green Living and guests. Chef Bertaccini was able to acquire all ingredients within 35 miles of his Phoenix home and paired each dish with a local vintner. greenlivingaz.com
Green Dinner
local, organic
ingredients within 35 miles
TRIO OF ANTIPASTI 1. bresaola, goat cheese, arugula, parmigiano and citrus 2. handmade burrata, heirloom tomatoes and micro basil 3. fava beans salad, pecorino cheese and nipitella mint
TORTELLI CASARECCI homemade sausage and broccoletti tortelli, light ‘Pommarola’, parmigiano reggiano, basil 2009 Dos Cabezas WineWorks “Red”
2010 Dos Cabezas WineWorks “Meskeoli”
our farms
“Cooking is just a way for me to express my love and passion for life, for beautiful things, for gorgeous ingredients, for the natural beauties we are surrounded by every day,” Bertaccini said. and local businesses McCLENDON’S SELECT – Peoria citrus, campari tomatoes, fava beans, wild arugula, garlic, onions, parsley, cipollini onions, baby carrots, fennel, strawberries, orange blossom honey, peas MAYA’S FARM AT SOUTH MOUNTAIN – Phoenix micro arugula, heirloom tomatoes, chive, edible flowers
MASCARPONE CHEESECAKE AGNELLO PASQUALE roasted rack of lamb, fig jam, cipollini onions, fennel puree, balsamic reduction, flowers 2009 Dos Cabezas WineWorks “El Norte”
caramelized orange, amaretti cookies, orange blossom honey, strawberries Cointreau, lemon balm Dos Cabezas WineWorks “Cades”
For recipes from Chef Bertaccini go to greenlivingaz.com. For more information about Chef Bertaccini, follow him on Twitter @gabebertaccini and visit his blog gabebertaccini.wordpress.com. iL TOCCO & CULINARY MISCHiEF | iltoccofood.com | 480.295.0308 | info@iltoccofood.com
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BAKER NURSERY – Phoenix micro basil, nepitella mint, sage, french thyme, lemon thyme, rosemary, bay leaf, lemon balm, sweet marjoram, english lavender, catmint, dill DOS CABEZAS – Sonoita wine WHOLE FOODS – Chandler mascarpone, parmigiano reggiano, pecorino cheese, goat cheese, organic eggs, amaretti cookies *Herb box from Baker Nursery
June 2011 | greenliving 19
BY BARBI WALKER
T
he economic downturn has brought about an awareness of doing things differently, despite stress, job loss and sinking home values. The decline in 2008 caused people to rethink their values in socializing and purchasing power as well as leisure activities. Gone are the days of bigger, faster, better and less awareness. Now we are looking at greener ways to do things – more local ways of doing things. It also means we are looking at alternative ways of doing business, relaxing and trying to enjoy life more as well as sharing our gifts with others. One area that is seeing a resurgence of popularity is gardening. Gardening has reached a new status in this green, eco-savvy world. Long known as a relaxing endeavor, gardening isn’t just about beautiful flowers – in fact, even men are now taking an interest.
Gardening in Arizona is especially difficult because of the soil, sun and soaring temperatures. Bob McClendon, of McClendon’s Select in Peoria, has been nurturing his organic farm since 1975, and says the number one question he gets asked is, “How do I keep plants alive?”
Longtime Phoenix gardener Tom Devlin says gardening is more enjoyable now that he’s switched his garden from a highmaintenance, high-water-using one to one that is full of drought-tolerant plants and requires much less maintenance.
McClendon says that having the proper soil is key, as is planting at the correct time – which differs from the regular season throughout most of the country.
“We have drought-tolerant plants and the garden is less work,” Devlin said. Before, during the “showy” times of the ‘80s and ‘90s, his über lush garden rivaled many resorts and was even featured in Phoenix Home & Garden magazine. Although it was beautiful, peaceful and verdant, he didn’t enjoy it as much as he does now. While friends and relatives enjoyed his garden immensely, Devlin was so busy working on it that he didn’t have time to relax in it. “Now my gardening takes less than a couple of hours a week, whereas before it was an all-weekend job,” Devlin said. “We still have that tropical feel, but with drought-tolerant plants, it is much less demanding.”
20 greenliving | June 2011
Devlin agrees. “This is an extremely hard state to garden in,” he said. He advised that successful gardening starts with knowing what to plant, when to plant it and where to plant it. If you are thinking of getting your green thumb going, “Find yourself an independent nursery with a certified nursery staff that can guide you,” Devlin said. “A great place to start is with the Arizona Nursery Association. The Arizona Master Gardeners Association even has a downloadable gardening manual. Devlin thinks the economic downturn changed the mindset and budgets of weekend and professional gardeners too. “We are all a lot more aware of being green, recycling and looking at ways to save money,” Devlin said. “Sadly, that also means some great nurseries have gone out of business.” Unfortunate and true, but for some, the change in the economy has also meant finding ways to help others less fortunate. Growing urban gardens is one way to do so. greenlivingaz.com
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Greg Peterson, owner and master gardener of Urban Farm, has a working farm and garden in central Phoenix and gives lessons on how to grow your own food. He believes the urban garden is important to the environment we live in and creates a sense of community.
Gardening doesn’t need to take up a lot of space. In fact, it can even be part of the decor.
Peterson tells people who start their own urban farms to name it, to give it purpose and aliveness. In fact, he named his space Urban Farm, instead of Urban Garden, because of what the word “farm” connotes.
The Parlor Pizzeria, a modern pizzeria in Phoenix, serves hand-crafted pizzas topped with homegrown produce. Owner, designer and gardener, Aric Mei, said that gardening has always been in his DNA.
“Who wants to come see a garden when you can see a farm?” Peterson said. He wanted people to know his farm was about growing produce and not just flowers. Peterson’s best advice to novice gardeners: east is your best direction for planting and growing, south is second and south east is third for choosing planting spots.
The fragrant garden welcomes you on the front walk to the entrance. Large, purple eggplants and bright red peppers add to the garden’s beautiful colors. Mei said the idea behind the garden was getting produce as fresh as possible. Fresh herbs topping pizzas and in cocktails make for one delicious meal and has customers coming back for more.
Even younger generations are getting into the urban gardening and farming movement. The fruit orchard at Growing Together Giving Gardens in central Phoenix was planned, planted and tended by a young Boy Scout and his troop members. The garden and orchard are part of the Living Streams Church, which plans to donate the produce to local charities.
Mei’s philosophy is creating a sense of involvement and caring for the environment. He thinks we as a society have gotten too far away from where our food comes from. “The most important action our garden does is give people a sense of who we are and what we are trying to do,” Mei said.
“We are in the early stages of the garden,” said Annie Mittlestaedt, spokeswoman for the garden. But right now, the trees in the orchard are bearing fruit. “You can see the apples, pears and peaches if you come by,” she said. The orchard was planted by boys and troop leaders from Boy Scout Troop 329. One young man, Adam Schexnayder, 15, was working on his Eagle Scout Badge when his mother involved him in the church’s garden. He and his troop members took on the task in February and were happy to be part of something that would give back to those less fortunate, according to an article in North Central News.
Giving, sharing and growing are things gardeners cultivate, and the mindset of these men shows, as an old Greek Proverb says, “A society grows great when old men plant trees whose shade they know they shall never sit in.” That it is generosity of spirit and appreciation of nature that continues a society’s success. SOURCES ag.arizona.edu azna.org mcclendonsselect.com theparlor.us urbanfarm.org
Barbi Walker is a freelance writer and an award-winning journalist. Barbi lives in Phoenix with her husband and young son.
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SHOP LOCAL. GROW BIG. SAVE BIG. PHOENIX | TEMPE | TUCSON | FLAGSTAFF
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22 greenliving | June 2011
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Green Kids
Arizona Animals Book Review The Dog Who Couldn’t Stop Loving WRITTEN BY JEFFREY MOUSSAIEFF MASSON REVIEWED BY TERRI SCHLICHENMEYER There’s a wolf at your door. Eh, more or less.
Did you know that you have four kinds of teeth? Incisors are used for cutting and chopping food, canines help you tear food, premolars are for crushing and grinding food, and molars are the strongest teeth and help you mash and swallow food. This month let us look at what some animals from around Arizona use to chew their dinner. Can you guess each animal?
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He has large teeth and a wolfish body, but he barks – wolves don’t. He will look you in the face and not mean it as a threat. And he has a large capacity to love you, unlike wild canids. Do you know why you have that kind of relationship with your dog and not with, say, pigs or sheep? In his new book “The Dog Who Couldn’t Stop Loving” by Jeffrey Moussaieff Masson, you’ll learn more about the heart of the wolf at your feet. At 2 years old, Benjy the Lab was on his third home. A guide dog school dropout, he’d also failed seizure-dog training because he hated walks and balked at most lessons. That wouldn’t do for a service dog, and Benjy was up for adoption again.
4
5
“Dad Rocks” Salt Dough Paperweight You will neeD: 1/4 cup salt 1/2 cup flour 1/4 cup water Bowl Cookie sheet 1/2 cup pea gravel
Though he wasn’t looking for a dog, Jeffrey Moussaieff Masson agreed, at the urging of his sons, to meet Benjy. Benjy was polite, but Masson was “disappointed” that he refused to obey. Still, his foster parents (and everyone who met Benjy) commented on his loving personality. Masson began to think: why, among domesticated creatures, do dogs love us like they do? Why dogs and not cats or camels?
Directions: Preheat oven to 250 degrees F.
Scanning through history, Masson came to the conclusion that, without dogs, human society would be less civilized. By taming wolves and allowing them to become dogs that love us unconditionally, humankind made the hunt easier, the burden lighter, the home safer, and life more pleasurable.
Mix flour, salt and water together in a bowl. If dough is too sticky, add small amounts of flour until it is doughy and pliable. Be careful not to add too much flour, as the dough will dry out and your creation will crack.
“The Dog Who Couldn’t Stop Loving” is a fine examination of the deep relationship between us, our four-legged friends, and other people our dogs may adore.
Shape a piece of the dough into a ball in your hands. Place the ball on the cookie sheet and flatten to about 1/2inch thickness.
If you share your home with a wolf of any size, this love letter to the loving nature of him and his kin is a real treat. “The Dog Who Couldn’t Stop Loving” is a howling good read.
Carefully select pieces of pea gravel to spell out “DAD ROCKS.” Press them firmly but gently into the salt dough.
Bake your paperweight for 2 to 2.5 hours until completely dry. Remove from oven and allow it to cool before handling or removing from cookie sheet. Optional: You can spray your creation with acrylic sealer or paint it with a clear coat sealer. DESIGNED BY AMANDA FORMARO Amanda is a mother of four and the craft expert for Disney’s Kaboose.com. Find more crafts, recipes and activities at craftsbyamanda.com Have a fun family craft to share? Send it to us at submissions@greenlivingaz.com.
Answers: 1. Mountain Lion 2. Javelina 3. Squirrel 4. Black Bear 5. Wolf
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June 2011 | greenliving 23
Green Thumb
Prepare Your Garden for Warmer Weather BY DOREEN POLLACK
J
ust like you and I, plants, trees and grasses are all affected by the hot weather. Hot winds can quickly dry out soils, and the scorching sun can sunburn the tissue of all plants, including desert trees. Here are some tips you can use to keep your plants safe and healthy through an Arizona summer.
PrePare the soil Be sure the plants are well fed by adding compost to your garden beds by lightly mixing compost into the top few inches of the soil, then watering it well. The plants will receive slow-release fertilizer throughout the summer. If your garden beds are planted too tightly, then just scatter the compost on top (called top-dressing) and water over it well. Another way to keep the soil cool is by applying a three-inch layer of mulch on top of the soil. Just be sure to keep the mulch away from the trunk of the plant. Mulch can be purchased at a nursery in bags, or you can use hay from a feed store. Mulch can be placed over compost. Your plants will perk up and appreciate the extra care you give them. These methods will keep the soil cooler, since direct sun will not hit the soil-it will also stay moist and may not need water as often!
Protect Plants from the sun Late-afternoon sun is really too harsh for most plants. Plan your garden so the more delicate plants get some shade during the hottest time of the day, usually after 3 p.m. There are several ways to shade your plants. One way is to purchase a man-made shade cloth: 60 percent shade cloth is good for the Valley and available at most nurseries. Some are
pre-packaged, or you can purchase it by the yard. You will also need a structure to hold the shade cloth up and off of the plants. Remember to provide air circulation and provide room to get to the plants for harvesting. Another option is to plant smaller plants in the shadow of larger, taller plants. For example, sunflowers are always a good shade plant or try growing cucumbers on a trellis and place other plants in the trellis’ shadow. If you are a container gardener, you may want to move potted plants into a shady area under a tree or patio for the summer. Resist pruning, especially the lower branches of trees and shrubs, because they protect the bark on the trunk of the plant from getting sunburned. This is especially applicable to fruit trees. That’s why citrus tree trunks are painted white, to protect them from sunburn.
adjust your watering schedule Warmer days mean the soil will dry out faster. Monitor the moisture in your garden beds and container pots a few times a week. If the soil is dry three inches deep or more, it’s time to water. Plants do not tolerate dry soil, so keep it moist. Continue to water deeply, just more often. Follow the guidelines established for your area. A good rule of thumb is to water small plants, like vegetables and flowers, so it penetrates down one foot; for bushes, two feet deep; and for trees, three feet deep. Just like you and I, our plants can feel a little wilted from the heat. Take a little extra care with them during the hottest time of the summer and they will pay you back with beautiful flowers, foliage and delicious vegetables. Doreen Pollack is the Garden Goddess and owner of Down 2 Earth Gardens, where she provides garden consultations and coaching. Visit down2earthgardens.com for information about her gardening workshops around the Valley.
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Growing Arizona’s Best Gardens
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Pets
A Man’s
Best Friend “Until one has loved an animal, a part of one’s soul remains unawakened.” ~ Anatole France BY ABIGAIL GILMORE
F
rom 9/11, and assisting in the rescue and recovery of Americans under the rubble, to walking the halls of children’s hospitals, to playing fetch in the yard, man’s best friend continues to touch many lives and hearts. Together with our pets, we gain companionship, friendship and maybe even rescue from loneliness. This month, three men share their story about an unbreakable bond with their four-legged best friend.
Nick and Penelope: Father and “daughter”
Robert, Max and Macie: Three’s company
“She’s like a daughter, and in many ways my life kind of revolves around her,” said Nick Roshon of his cocker spaniel mix, Penelope. “She is my little girl. She sleeps right at my feet in bed (sometimes on them), rides shotgun in my car (with her own doggy seat belt), and we go jogging together every night.” Roshon said he decided to get a dog because he always had one growing up, and as soon as he graduated college, his environment was stable enough to add a member to his family. It was one of the best decisions he ever made, as his bond with Penelope is strong. “I’ve become a crazy dog person that goes on vacation and just worries how my dog is doing without me, and sometimes I feel too guilty to leave the house knowing she will be home alone, and elect to watch a pay-per-view movie and order delivery over a date-night or dinner and a movie out of the house,” Roshon said. “My dog looks to me to take care of her, and I’ve definitely developed a strong paternal instinct toward her.”
AJ and Marcy: More than just coworkers “What better way to spend your day than working side by side with man’s best friend?” AJ Richards said. Richards considers himself lucky to be working with his 2-year-old beagle-terrier mix, Marcy. “I got Marcy in January of this year from a trainer in Tampa, Florida. Marcy was originally found by the trainers in a shelter on the list for termination and was lucky to be rescued and given a purpose,” Richards said. “Now, not only is she living in a home that loves her, she is also helping put the food on the table for me and my family.”
26 greenliving | June 2011
Marcy works with Richards to sniff out bed bugs, and he describes the job as extremely gratifying. “The feeling of excitement when Marcy alerts to a hidden bed bug is like winning a prize,” he said. “And then to be able to assist others in getting rid of the nightmare that bed bugs have recently become in Phoenix, it can be very rewarding.” Richards is proud of Marcy and the help she provides people in the Valley, and appreciates the species of dogs on a very high level. “Dogs are amazing animals and have helped humans out in so many ways,” Richards said. “Dogs have saved the lives of soldiers and police officers and have also recently been found to sniff out cancer. They are also used every day to help people with disabilities live as normal a life as possible. While sniffing out bed bugs isn’t as glamorous a job as others, Marcy is happy to be helping on a daily basis.”
“About four years ago, a beautiful, trained, very sweet and very lonely pit bull mix showed up at my back gate,” Robert Hoekman, Jr. said. That is when he began being a foster parent for pups of all breeds, genders and sizes. Since then, Hoekman Jr. has rescued 18 dogs, but currently owns two, Max and Macie, and he truly considers them part of his family. “They will be with me, together, for the rest of their lives,” Hoekman Jr. said. Hoekman Jr. adopted Macie from Animal Control when she was just seven weeks old. “Macie is a pretty spirited and independent and clever girl,” he said. “And Max was my fourth stray dog. He showed up in the alley behind the house with a friend — a yellow Lab mix. They were both covered in ticks. Max was just five months old. I couldn’t imagine how someone could take home a puppy and then neglect him enough that he’d end up in such bad shape and wandering the streets. We found the other dog a home with a great family, but Max and Macie were inseparable.” And though Hoekman Jr. is glad he can provide a home for Max and Macie, as he has for so many other dogs, the pleasure, he said, is all his. “Dogs live in the moment. They live without vanity. They don’t hold grudges. They don’t let their pasts keep them from their futures. I learn from them, and I am a better person because of them,” he said. “We should all be so lucky.” *A note from the Editor-in-Chief: If you are interested in adding a dog to your home, please research the breed that is best fitting for your lifestyle and personality. Please choose a rescue. Animals are for life.
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Green Ideas Journal
Clothes Dryers SUCK! BY CHARLIE POPECK, LEED AP
Did you know
that your clothes dryer takes the air that you pay to cool in your home and exhausts it to the outdoors at an average rate of 250 cubic feet per minute - which is roughly the amount of air contained in a 5-foot-by-6foot room with an 8-foot ceiling height. If you do the math, that equates to an average-sized clothes dryer completely emptying all of the conditioned air from a 2,000-square-foot home in about one hour! This basic “air-in / air-out” principle could be a major reason why your utility bills are higher than they should be in the hottest summer and coldest winter months.
Most electric clothes dryers process air from within your home at a rate of 200 to 300 cubic feet per minute. The more expensive dryers usually process air at a higher rate, making claims of being more energy-efficient – and they are. The fact remains that these machines also suck conditioned air out of your home at a faster rate, adding to your home’s overall energy inefficiency. Don’t worry, there are several key strategies that can be used to help you slay the mighty dryer beast, or at least get it under control. You can reduce or eliminate this waste by applying a few simple strategies that won’t necessarily cost a lot of money. Some are more practical than others, but all make good common sense. Of course, the “shoulder months” of April, May, October and November are the easiest months to save energy. Heating and cooling are normally not required here in Arizona during these months, so the dryer is not so much of a foe. But during high energy-use months, the strategies mentioned will give you peace of mind that you are not frivolously wasting energy while doing your laundry.
Charlie Popeck is the president of Green Ideas Sustainability Consultants and is a contributing editor to Green Living Magazine. Green Ideas specializes in helping design, construction and facility management teams understand and implement building science and sustainability into their projects. He can be reached at Charlie@Egreenideas.com.
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Simple strategies to tame the mighty dryer beast. Install your washer and dryer in the garage or other non-conditioned space. At one point in time we’ve all probably lived in a home where the washer and dryer were located in the garage. Although this strategy was usually implemented to provide more livable space within the house, it was unknowingly saving you money every month. If you’re designing your new home, think about placing the air-guzzling clothes dryer in the garage or in a small, unconditioned space adjacent to the garage. If it’s possible to relocate your laundry appliances to the garage within your existing home, do it! It may only cost a few hundred dollars in plumbing work to save you thousands during the years you’ll live in the home. You will also add more livable floor space that could be used for a small study, sewing or hobby room. This strategy will also provide a quieter indoor environment. Install a breather vent. A breather is nothing more than a vent (similar to the dryer’s exhaust vent) that permits the dryer to process outdoor air for clothes drying purposes. The breather can be installed anywhere in the laundry room, but ideally it should be installed directly behind the dryer on an exterior wall. If neither of these options are possible, the breather can be installed to intake air from an adjacent garage, or any other room that is not air conditioned or heated. Just be careful not to store harmful chemicals in the garage or near the breather. Do laundry at the proper time of day. “Time of use” plans, usually offered by the electric company, are easy ways to reduce the laundry portion of your utility bills. Living within these plans takes only a little bit of thinking ahead in order to amount to big savings at the end of the month.
Invest in energy-efficient appliances. ENErgY STAr rated washers and dryers can provide big energy-saving benefits to homeowners. These types of appliances are readily available, prices have dropped considerably over recent years, and if you aren’t in a hurry to purchase, you can find some real bargains with some legwork.
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June 2011 | greenliving 27
Staycations
Special Advertisement Section
Stay Local | Staycation
W
ith gas prices rising well above $4.00, many of us are looking for some summer fun a bit closer to home. If you are planning on hanging around AZ, consider someplace green for
your travels. Recently, the Arizona Hotel & Lodging Association (AzHLA) in partnership with the Arizona Department of Environmental Quality (ADEQ) and the Arizona Office of Tourism (AOT) have developed the state’s first “Certified Green Lodging” program, which streamlines the requirements for Arizona hotels to be designated as environmental stewards. In order to become “Certified,” properties must achieve a minimum of 150 points in 15 different categories. This certification is valid for two years then properties must re-apply and show an increase in green practices while scoring a minimum of 200 points. So stay in town, save gas, support local businesses and consider an environmentally-conscious accommodation. Visit StayinaZ.com for a list of hotels and lodging in this program. SOURCE: Arizona Hotel and Lodging Association Press Release
The Tubac Golf Resort & Spa
is a luxury destination resort in Southern Arizona featuring 27-holes of championship golf, a full -service spa and salon, 98-Hacienda style guest rooms, restaurants, shopping, swimming, tennis, hiking, biking and seven special event venues including a 1700’s replica mission style wedding chapel. Set on 500 acres of the historic Otero Ranch its Spanish Colonial architecture have been preserved and enhanced to maintain its tranquil and serene ambience.
One Otero Road Tubac, Arizona 85646 520.398.2211 reservations@TubacGolfResort.com www.TubacGolfResort.com
Summer is a special time in Tubac and the resort features exceptional Staycation packages such as its SummeR GOlf IndulGe PACkAGe featuring a Hacienda Suite and unlimited golf for two, starting at $149 per night and its fAmIly & fRIendS PACkAGe that includes a Posada or Casita accommodation, starting at just $99 per night. do as much or as little as you desire… the choice is yours. Beat kevin Costner’s score on the Tin Cup Hole or get back in the saddle again at Stables Bar. do Southern Arizona’s wine tasting tour of beautiful Sonoita/elgin. Get physical and hike the Anza Trail or bike to the Village. Tubac Golf Resort & Spa…
close by but worlds apart!
28 greenliving | June 2011
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June 2011 | greenliving 29
Feature
Baseball Going Green BY Kristi Eaton
When fans from across the country descend on Chase Field in July for the 2011 Major League All-Star Game, they will get a welcome reprieve from the intense Arizona sun, thanks to a new solar shade pavilion. Located outside the stadium’s west entrance, where about 75 percent of attendees enter, the APS Solar Pavilion will provide both shade and about 75 kilowatts of solar power for the stadium, said Graham Rossini, senior director of special projects for the Arizona Diamondbacks. “It serves many purposes,” Rossini said. “Initially, it gives us shade. With the amount of people being here in mid-July, we want to make sure we have protection from the [sun] element.” It will also help cut energy costs, as the Diamondbacks look to control energy consumption, he said. The structure covers 17,280 square feet and is a partnership between the Diamondbacks, Maricopa County Stadium District and APS. Rossini said the team has been working with Green Ideas Sustainability Consultants for the past 18 months doing energy audits and developing plans for the future, which include a full-scale recycling program and installing electric car charging stations. “It’s been refreshing working with a client like the Diamondbacks that’s truly committed to a sustainability program for their facilities,” said Charlie Popeck, LEED AP, president of Green Ideas Sustainability Consultants. “The Diamondbacks have taken a real leadership position in the world of sustainability, and our vision is to have major league baseball as a whole follow suit.” “We look at sustainability as a tremendous opportunity,” said Rossini, adding that the team is in the beginning stages of their sustainability initiative. “We have big plans and a few things underway, but we have plans to grow things exponentially in the months and years ahead.” The Salt River Fields, the Diamondback’s spring training facility, has also undertaken conservation efforts. The multipurpose facility built on Salt River Pima-Maricopa Indian Community land (making it the first stadium to be built on Indian land in the country) uses water conservation techniques by capturing rain
30 greenliving | June 2011
water and depositing it into a nearby reservoir that they tap for use at any time, Rossini said. “We’ve got a lot of fields to irrigate and we wanted to make sure weren’t using a lot of water to do that,” he said. The complex, which has 12 practice fields, is also used by the Colorado Rockies. From comprehensive recycling programs to LEED-certified ballparks, major- and minor-league baseball teams across the country are looking at ways to go green. Major League Baseball (MLB) is leading the way with their Team Greening Program, a partnership with the Natural Resources Defense Council that coordinates and supports environmentally friendly practices at the organization’s 30 clubs. With more than 73 million people attending baseball games last year, it’s important that MLB clubs are sensitive to the environment, said John McHale, Jr., executive vice president, administration and chief information office for Major League Baseball.
“When you consider the resources, energy and goods consumed at these ballparks, the opportunity to recycle paper, cans and bottles, the potential environmental reduction that can be achieved is meaningful,” he said, adding that because baseball is played outside, it is inextricably linked to the environment. “That gives us an obvious connection to make a commitment to sustainable operations.” All 30 of the MLB clubs have environmental initiatives and goals in place, some with more than others, McHale said. The 2010 World Series Champions, the San Francisco Giants, have one of the greenest ballparks within the MLB organization. They play in a LEED-certified ballpark, have solar panels and use environmentally friendly products. McHale also noted the Seattle Mariners, one of the founding members of the Green Sports Alliance, have staged carbon-neutral games on Earth Day and were one of the first MLB teams to recycle food waste. The Philadelphia Phillies, meanwhile, have focused on offsetting greenlivingaz.com
Feature the team’s carbon footprint at Citizen Bank Park. For the past four years, the team has purchased 20 million kilowatt-hours of Green-e Renewable Energy Certificates to cover the team’s energy use for the year. In 2009, a Greening Committee was created at select clubs. The committee’s first recommendation was to create a new software tool for ballpark management. It was launched in 2010, McHale said. “The software system collects and analyzes stadium operations data to develop and distribute best-practice information across 30 clubs,” he said. “This is the first time a professional sports league has implemented a software program throughout the league to collect data for the purpose of documenting environmental practices and for sharing information about environmental best practices at stadiums.” And it’s not just MLB teams going green. Minor league teams are also taking steps to improve sustainability. The Lake Elsinore Storm, a Class A team in Lake Elsinore, California, has waterless urinals and tankless water heaters at its stadium and reclaimed water irrigation pipes. According to the team’s official website, the changes have contributed in saving 25 million gallons of water and $100,000 in costs over two years. Retrofitting the stadium with a new energy-efficient lighting system has conserved 101,000 kilowatt-hours annually and shaved $20,000 off the annual operating budget, according to the website. Several major and minor league teams across the country also
have kiosks located within their stadiums to make recycling easier and more enticing. The kiosks are part of PepsiCo’s Dream Machine, a multi-year collaboration with Waste Management and Keep America Beautiful that is introducing thousands of recycling kiosks and bins at public locations across the United States. The computerized receptacles have a personal reward system allowing consumers to earn points for every bottle or can they recycle in the kiosk. The points can be redeemed for discounts on entertainment, dining and travel by visiting greenopolis.com, which powers the system, according to Tim Carey, director for Sustainability and Technology at PepsiCo. Currently you can find kiosks at Tropicana Field, home of the Tampa Bay Rays; U.S. Cellular Field, home of the White Sox; Werner Park, home of the Kansas City Royals; ONEOK Field, home of the Tulsa Drillers; Metro Bank Park, home of the Harrisburg Senators; and Sun Life Stadium, home of the Florida Marlins.
“It takes only a small change in behavior to make a big difference for our planet,” Carey said. “If every household in the U.S. recycled just three more plastic bottles a month, we could divert more than 23 million pounds of plastic from our landfills.”
Comment on this article at greenlivingaz.com
32 greenliving | June 2011
SOURCES dbacks.com egreenideas.com
Photography courtesy of the Arizona Diamondbacks
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Corporate Social Responsibility
Green Living asked our local companies: How is your company taking the initiative to utilize local businesses for products or services? Youchange
“We take this question very seriously, in fact we implemented a policy that’s really our passion and philosophy, extending from our business to our personal lives, to use local businesses wherever possible to ensure economic and environmental sustainability in our great state of Arizona. I was once ridiculed while in San Francisco presenting my company to a venture capitalist for being in Arizona, given their perception of the lack of Internet DNA. If this was the perception, it certainly can’t be anymore when you consider all the incredible talent locally. We found a great local company for our social media and SEO programs and another to video tape our “youchange” electronic collection events. In fact, we even buy all our vehicle wraps, banners and table skirts from a wonderful local company. Personally, I even find myself back to the small locally owned hardware stores and coffee shops. It’s become our standard!” ~ Jeffrey I. Rassas, Founder & CEO
EDGE Energy
“Using local resources in our renewable development efforts is always our goal and first choice [when hiring] for EDGE Energy’s renewable projects. All of our strategic partners have been carefully vetted local people that provide services in electrical design and engineering, solar architecture, structural and civil engineering, product procurement, EPC contractors and financial brokerage. We try very hard to source all contract labor and professional services here in Arizona for the good of the local economy.” ~ Tim A. Owens, Managing Partner
Adolfson & Peterson Construction
“A&P was voted the #1 Green Builder in Arizona recently by Ranking Arizona. I believe one of the reasons for this vote is the way we work with our local trade and professional organizations, including the US Green Building Council [local chapters], Valley Forward, Arizona Forward, Valley Partnership and Pinal County Partnership. By supporting those organizations, we get to work closely with businesses that supply our products and services and help us achieve our 500mile radius requirements for LEED certification. LEED is a terrific tool for using and buying local products and services. We are also asking our product suppliers to look at the Architecture 2030 Challenge for Products to make sure [they] are looking at ways to reduce carbon in the manufacturing and installation process. Our goal is to utilize local businesses in the communities in which we build and to create sustainable workflow for residents.” ~ Sue Sylvester, LEED AP BD+C, Director of Business Development
Pimafederal
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maintaining a balance is smart. And not just in your checking account. We know the eco-friendly enhancements you make at your home positively impact the world around you. Our eco-loans are specially designed to help you make those improvements affordable. To learn more, please visit us at www.pimafederal.org/greenloans
greenlivingaz.com
June 2011 | greenliving 33
Gadgets
Cool
Track your energy consumption
Above or below the water, this flashlight will get you through the darkness. No need for batteries as you can charge this one in the sun or use the hand crank. Three LED lights have three separate functions for power save, bright light or flashing light for emergencies. One hour of sunlight equals 90 minutes of light.
Charge your e-gadget on-the-go with this Amp Portable Solar Charger by Voltaic Systems. It will charge some of the most popular phones for three hours of talk time in one hour or a full charge in four to five hours. Also indicated to charge gaming devices, digital cameras and GPS units. Includes a back-up battery, adapter cables and USB ports.
The EcoView™ by Advanced Telemetry is a stateof-the-art energy monitor that tracks real-time energy and water consumption for residential and small commercial applications. View your energy intake in HD on the EcoView’s flat screen touch panel or Web-enabled device. What’s even cooler? Its wireless thermostats can be controlled remotely! EcoView’s commercial monitors manage mechanical systems via a metering device – the data can also be viewed in real time on a wall-mounted touch panel or online.
earthtechproducts.com
earthtechproducts.com.
advancedtelemetry.com or call 415-464-4872.
Waterproof Dynamo Solar Flashlight
What, watt are you using? If you’re looking for a more affordable energy monitoring system, check out the Kill A Watt™. This energy monitor records appliance electrical consumption by kilowatt-hour within 0.2 percent accuracy. Readings can be displayed in various units on its large LCD display by the hour, day, week, month, or up to a year. p3international.com or call 212-346-7979.
Charge on the go
Arc your...bike?
Now this is a cool concept! Bike Arc offers modular bike racks from galvanized steel and polycarbonate sheeting. These racks come in five styles, including the basic Rac Arc; Half Arc; Umbrella Arc, which holds eight bicycles under a polycarbonate umbrella; Loop Arc and the Tube Arc, can provide shelter for more than 60 bicycles. Other Arc products include the Car Arc and Bus Arc, which has bicycle storage, provides shelter, and comes with photovoltaic (PV) panels and inverters that provide power for bus patrons. bikearc.com.
Solar in a jar
Almost like fireflies in a jar, the Sun Jar is a fun (and smart) alternative to candles or outdoor lights. Place the Sun Jar in direct sunlight during the day so the solar-charging LED lights inside can charge, then wait until dark. The Sun Jar’s warm-colored naturally powered LEDs will create that candlelight ambiance – minus the flames. latestbuy.com or Amazon.com.
34 greenliving | June 2011
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G l o b a l Wi d e G re e n Green Mortgages / Energy Efficient Mortgages
An energy efficient mortgage (EEM) (or “green mortgage”) is a loan product that allows borrowers to reduce their utility bill costs by allowing them to finance the cost of incorporating energy-efficient features into a new housing purchase or the refinancing of existing housing.
EEM is eligable with FHA and VA Improvements with no additional down payments Up to $8000 in improvements
Contact us for our preferred lender and ge t qualified today! Examples of improvements made under an EEM loan: • Replacing a furnace/cooling system; insulation/ duct sealing • Replacing doors or windows • Installing active and passive solar technologies
Top 5 Reasons to Go Green :
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We’ve come a long way since 1909, when we first began providing electricity to the Valley. Fast forward to 2011. Who would have imagined a time when thousands of rooftops would hold solar panels to generate electricity, or enormous turbines would be erected to harness the wind for clean energy, or gas from landfills would be harnessed to provide electricity? Today, SRP is committed to delivering power to our 940,000 customers through a diverse portfolio of resources that includes traditional sources of energy combined with solar, hydro and wind energy. We understand the importance of investing in renewable energy to provide power to customers now and in the future with minimal impact on our environment. Since 2009, SRP has been purchasing power from the state’s first and only commercial-scale wind farm located near Heber. The Dry Lake Wind Farm generates enough electricity to power nearly 30,000 Arizona homes, has little impact on the grazing land on which it is located and uses no water to generate electricity. In addition, SRP will soon purchase energy from the state’s largest commercial solar plant at Copper Crossing Ranch in Florence. The plant, which is
greenlivingaz.com
scheduled to be completed this fall, will provide solar energy using more than 66,000 solar panels. Later this year, we will launch the SRP Community Solar program in which residential customers and public schools in SRP’s service territory can purchase solar energy from the Copper Crossing solar farm. This innovative program will allow customers, who may not have the ability nor the desire to invest in rooftop solar, to still have a way to invest in a clean, renewable energy source. When it comes to delivering reliable and low-cost electricity for our customers, SRP strives to deliver energy in the most efficient and environmentally sensitive way possible. It’s what our customers have come to expect, and it’s a commitment we take seriously. For more information on our efforts and to find out how you can help, visit srpnet.com/environment.
Lori Singleton
Manager of Sustainability Initiatives and Technologies
June 2011 | greenliving 35
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•
BMW 750i ActiveHybrid BY BILL ZERVAKOS AND CATHY DROZ
T
he BMW 750i ActiveHybrid brings a manly new twist to the ultimate driving machine, combining all that’s good about the 750i with more power more torque and best of all, nearly 20 percent better fuel economy, setting new standards for performance and efficiency in the premium luxury class. The 7-Series ActiveHybrid is a mild hybrid, which means that the car cannot run on electric power alone like full hybrids. The ActiveHybrid looks like the standard 7-Series, but it is outfitted with a number of discrete styling cues, like 19-inch light-alloy wheels and special badging. Inside the plush cockpit, displays inform the driver about the ActiveHybrid’s efficiency and operating status. An upgraded twin-turbo, High Precision Direct Injection V8 engine, and a 3-phase synchronous electric motor gives the BMW ActiveHybrid 7 a combined output of 455 horsepower and maximum torque of 516 lb-ft. Power is transmitted via an 8-speed automatic transmission with the electric motor positioned between the engine and the torque converter. The 7-Series ActiveHybrid is equipped with an automatic stop/start system, which avoids engine idling when the car is stopped but still allows operation of the vehicle’s air conditioning and ventilation system via the specially designed lithium-ion battery. The double-wishbone front suspension and an enhanced Integral-V rear suspension provide the ActiveHybrid 7 with the ride comfort expected of a BMW sport-luxury sedan, yet the handling and control of a sports car. The 7-Series is a big sedan, but if you so choose, it can be driven like a sports sedan. Both the 750i and 750Li are fitted with BMW’s vehicle speed-variable Servotronic power steering as well as Driving Dynamics Control. The driver is able to choose the preferred shock absorber setting, and shift characteristics of the automatic transmission, as well as the throttle response and Servotronic steering assist. I have to admit that when shopping for an eco-friendly car, the 7-Series ActiveHybrid isn’t on the top of the list. However, if you want luxury with better fuel economy with an abundance of technology, sublime accoutrements and virtually no compromise despite hybrid technology, the 750i ActiveHybrid is a small step in the right direction and may be just what you’re looking for.
Bill Zervakos is co-producer and co-host with Cathy Droz of Two for the Road USA radio productions. Bill has been test-driving and reviewing vehicles for manufacturers for over 16 years on radio, video and in print. Find more about Two for the Road USA at twofortheroadusa.com.
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June 2011 | greenliving 37
Architecture
The Home Turned Inside Out 38 greenliving | June 2011
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Architecture BY DaviD M. Brown
T
his north Scottsdale home embraces the desert while others push it aside. “A normal house is designed to shield you from the environment,” said owner Bryan Beaulieu. Instead, Bryan’s family created their three-bedroom as an experiment in indoor/outdoor sustainable living. “Outdoor spaces are living rooms, alive with plants and animals. Overhead grapevines are living ceilings letting dappled sunlight filter through onto the limestone patios,” Bryan, a mechanical engineer and inventor holding 20 patents, explained. “Natural breezes drift up and down the mountain, moving between the building modules and past waterfalls and streams. The spaces are animated with hummingbirds and other desert wildlife.” Built on five acres of high desert in 2005 by Phoenix-based The Construction Zone, the 5,900-square-foot three-level is based on a design by Phoenix architect Bob Bacon DBA R.J. Bacon Planning and Design consultant. The contemporary-style home comprises 5 bedrooms and 4.5 baths on a cul-de-sac homesite in the gated Tusayan community at Troon. The carport accommodates three-plus vehicles, and a lower 1,000-square-foot structure converts to a guest house, office/studio or a multiple-car showroom. The family enjoys shimmering city-lights views to the south, hawks hover from the primordial rocks as they search for food among the saguaro, ironwood, ocotillo and other desert flora, and breezes from Troon Mountain aid in cooling and heating the space around the home.
“This house is turned inside out,” Bryan said. “There is no front or back, no grand front entrance or extensive back yard. The extension of the inside spaces to the outdoor environment makes for magic, fun and adventure.” Sun, wind, rain, hydrogen For style and energy efficiency, the design/construction team called for contemporary materials: glass, steel, stone and concrete. The Construction Zone spent almost seven months creating the cast-in-place concrete structures to place in the heavily bouldered site. Part of the home’s coolness is attributable to the thermal
greenlivingaz.com
June 2011 | greenliving 39
Architecture mass of the concrete, which is one foot thick on some garden roof structures. The contractor also invested additional time installing the home’s challenging “green” plumbing, mechanical and electrical systems. Reducing power consumption to that of a home one-fifth its size, solar panels supply the family’s needs, such as lighting, ceiling fans and electronics. The panels also serve as awnings, these sit off the rafter beams and can be adjusted about a 60 degree angle to give maximum electrical output during the winter season. The solar panels produce more than 6,000 watts beyond the home’s average daily need of about 3,000, and the remainder is stored in batteries to power the home for about a week without sunlight, Bryan explained. For additional savings, radiant-heated floors and radiant-cooled concrete ceilings eliminate traditional refrigeration. Evaporative cooling, a process traceable to Biblical times, offers comfort and more efficiency. Bryan and Anthony Floyd, the sustainable building manager for the Scottsdale Green Building Program, designed building systems to naturally cool the house and produce its own energy. The home also has sustainable features, such as sunscreens, ceiling fans, skylights, multi-pane windows, insulation upgrades, EnERGy STAR appliances, a graywater system and a tankless water heater. While green and affirmative of the living world, their home was also designed to be livable, comfortable, attractive and great for entertaining. “Being environmentally friendly need not mean being aesthetically devoid,” notes Bryan’s wife yvette.
Two gas fireplaces, one inside and one out, provide warmth for cool desert evenings, and a built-in barbecue extends the kitchen outside season year round. A manmade stream winds through the property, ending at the pool and spa. For the summer months, covered patios and a misting system aid in cooling. The Beaulieu home also creatively employs wind and water. Behind the carport, a large recirculating pool of water creates a tranquil sound in its space and when the regular 10 mph southwest breezes whispers through the home, it meets the water and travels upward to the living areas of the home - providing an evaporative-cooling effect. Water is also preserved and re-used through a rain chain that drops from one of the rooflines, helping to collect water, which is then redirected to the rooftop gardens. The gardens provide transpiration cooling in the summer and also form part of a thermal mass that insulates living spaces and
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40 greenliving | June 2011
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Architecture
provides radiation cooling in the summer and heat in the winter.
The Beaulieus bring eco-travel home Everywhere, their home affirms the family’s love of the natural world — and world travel. “The most beautiful things in this world are the works of nature,” Yvette said. “This home was conceived in respect of that truism.” They’ve incorporated lessons from their travels to make the home both more efficient and comfortable. In Neuchatel, Switzerland, they saw how louvers can be variable room walls — moderating the internal flow of air and capitalizing on light and views. In Pompeii, Italy, they visited a restaurant with vines dropping from trellises planted for solar protection. In addition, their use of cool limestone on the interior and exterior originates from visits to Mexico and Portugal. Another visit, to the Albert and Victoria Museum in London, inspired them to finish the walnut stains on the kitchen cabinets with vinegar — avoiding the use of synthetic stains and possible volatile organic compound off-gassing. Similarly, they applied linseed oil to the exposed steel instead of synthetic solutions.
While green and affirmative of the living world, their home was also designed to be livable, comfortable, attractive and great for entertaining. “Being environmentally friendly need not mean being aesthetically devoid,” notes Bryan’s wife Yvette.
The couple also developed ideas about wind cooling in Istanbul, homesiting from Anasazi cliff dwellings in the Southwest, and the hexagonal pod design of their main structures was inspired by Mexican haciendas, Navajo hogans and Balinese huts. “Many visitors have compared our home to the Swiss Family Robinson tree house from the Disney movie because there is more nature surrounding you than manmade structure,” Bryan said. “Every day, it offers us the opportunity to experience the sights and smells and sounds of the desert. At night, lighted towering boulders define magical outdoor spaces.” “The real bonus is to be able to live in the day,” he added. “You are not insulated from life. You are not ‘maintained’ at room temperature. It is a home where you feel alive.”
David M. Brown is a 30-plus-year Valley resident who writes on architecture, design, the environment and other subjects. He has two grown children, who keep him young, and a Border collie, who keeps him in line. He can be reached at dmbrownone@msn.com.
To see a virtual tour of this home, go to TourFactory.com/728904. greenlivingaz.com
Comment on this article at greenlivingaz.com
June 2011 | greenliving 41
Technology
BY WILLIAM JANHONEN, LEED AP, NAHB-CGP
A
t the 1964 World’s Fair in New York City, General Electric Corporation in partnership with Walt Disney created a wonderful glimpse of the history and future of electricity in their pavilion called “Progressland.” Separate auditoriums, each holding 250 people, circled stages to watch life-sized 3-D audio-animatronic people act out the story of electricity in the home from the 1890s to the present. The show began in a late 19th-century home where people struggled with the latest luxuries; telephone, gas lamps, gramophone (record player), kitchen pump, a hand-cranked clothes washer and a hand-pumped, air suction vacuum cleaner. On the next stage was the home of the 1920s, with coffeemakers, sewing machines, a refrigerator and a homemade cooling device for hot weather – an electric fan that circulated air over a block of ice. The 1940s were recalled with a small round television screen, plus some odd applications of electricity – a housewife mixing wallpaper paste with a cake mixer. Finally the glories of today (1964) glittered in a living room at Christmastime – it was a home that had a kitchen with many amenities and all electric. When I think of the advances we have made in controlling our environment, I wonder what an attendee of the 1964 World’s Fair would have thought if they could see some of the controls Lutron offers to homeowners today. Lutron Electronics Company, Inc. has created a complete
home control system that can adjust the amount of daylight and electric light, the temperature, and the power used by appliances in a room, or throughout your home. You can control shades, lights, heating or cooling and appliances – all from wall-mounted, handheld or tabletop controls – or the really cool part, even from wireless devices outside your home. If you consider the dimming controls, occupancy sensors, temperature scheduling and peak load demand control (load shedding), you can easily see how energy savings become part of the basic control package. One of my favorite components of the system is a device that you can attach to appliances that keep using energy even when they are turned off (e.g., your flat-screen TV), and they eliminate what we call the “vampire draw,” eliminating all power to the device. The home control system even has two-way communications to let you know if you left lights on, a shade open or what the temperature is in a room, even when you can’t see the area. You can turn on lights before you get home and set up pathways to light your entry through the house to increase safety. You can hit the “Green” button to save energy by dimming the lights, adjusting the thermostat,
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42 greenliving | June 2011
Depiction of a 1920s house
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June 2011 | greenliving 43
Conservation
Gila Trout BY EDWARD R. RICCIUTI
W
hen Robert Woods of Flagstaff walked into his hometown office of the Arizona Game and Fish Department (AZGFD) February 28 with a 19 1/4-inch, 3.35-pound yellow-headed trout, he not only set a state fishing record but dramatized how species can be brought back from the brink of extinction. Not just brought back, but reestablished so they can be used by people in a sustainable manner for recreation and even economic improvement. Woods’ trout, caught in the Frye Mesa Reservoir near Safford, was, according to the department, “The historic first-ever Gila trout record in Arizona.” On February 4, the Arizona Game and Fish Commission established the first season on native Gila trout at the reservoir. The announcement followed a successful campaign to reestablish fishable numbers of Gila trout in the state. New Mexico had already started a limited season after the trout was downlisted from “endangered” to “threatened” by the United States Department of the Interior in 2006. The trout, native only to the headwaters of the Gila River Basin in Arizona and New Mexico, was well on its way to extinction when it was first described, only in the 1950s. While once it was found in more than 600 miles of streams in New Mexico alone, the Gila trout’s range dropped to about 20 miles of four streams by 1973, when it was listed under the federal Endangered Species Act. The population numbered only in the few thousands. “The populations in Arizona,” according to the United States Fish and Wildlife Service (USFWS), “were eliminated a long time ago when non-native trout [such as rainbows] were introduced.” The newcomers interbred with the Gila trout, leaving no pure Gila fish. Habitat destruction was perhaps the most dangerous threat. Mining, ranching, logging and forest fires sparked erosion that silted trout waters, a strong current to swim against. The Gila trout’s situation is not unique. The United States Department of the Interior lists 139 fish in the United States as threatened or endangered. Many, like the Gila trout, are endemic to small areas or highly specific habitats, making them especially vulnerable. Desert fish, such as the Devil’s Hole pupfish of Death Valley, are notable among these fish. Recovery of the nation’s only endangered trout in Arizona and New Mexico provides an example of how federal and state agencies, together with conservation-minded sportsmen, can partner to store an imperiled creature. Streams were protected and fish were relocated, transplanted, removed for breeding at the Mora National Fish Hatchery in New Mexico, then restored to streams. The effort to restart Gila trout fishing in Arizona was undertaken by USFWS, the United States Forest Service and Arizona Game and Fish. Trout Unlimited, a non-profit organization of anglers dedicated to establishing healthy populations of native trout in their historic waters, played a greenlivingaz.com
major role in the effort. “Trout Unlimited has been involved since the inception of the project,” said Jason Kline, fisheries specialist with Arizona Game and Fish. USFWS used nearly $140,000 in funds from the American Reinvestment and Recovery Act to stock Gila trout in Frye Creek and Frye Mesa Reservoir and to conduct trout restoration in Ash and Marijilda creeks in the Pinaleno Mountains. The mountains lie within the Coronado National Forest. The act, signed by President Obama in 2009, is designed to fund projects that stimulate the economy. Three billion dollars went to the Department of the Interior under the act. According to USFWS, recreational fishing for Gila trout “could provide an economic boost to nearby communities. An economic impact study conducted by the Service shows that per fishing trip, resident anglers spend about $72 and non-resident anglers spend about $116.” Getting trout from the New Mexico hatchery to highelevation waters in Arizona, at altitudes of 6,000 to 10,000 feet, is an intricate process involving more than 40 workers. At the hatchery, fish are loaded into 55-gallon transport barrels with oxygen tanks to aerate the water. The barrels are then trucked to Arizona and then flown up into the high country by Papillon helicopters. There, the barrels meet up with stocking team members who have hiked their way up the slopes. From that point, lots of muscle is involved. Workers transfer the fish to five-gallon buckets, which are lugged to stocking sites. Although streams have been stocked, the reservoir is presently the only place where fishing is allowed. “It is so amazing to think that the Gila trout was nearly extinct 50 years ago, but here we are now where fishermen can once again fish for the native species,” said Raul Vega, AZGFD regional supervisor. The publicity given to the Gila trout restoration and reopening of fishing seasons may help endangered fish in general. Conservationists have long been concerned that imperiled fish do not receive the attention given to more glamorous species, such as the California condor and the whooping crane. Many fish in trouble, like the Gila trout, are so local they do not receive widespread attention. Along with the Southeastern states, the Southwest has a great number of fish with extremely localized ranges and populations. One reason is that these areas were spared the havoc on fish wrought by the glaciations of the Pleistocene that impacted those fish living in the north. Ironically, the more fish diversity a region has, the more fish are likely to be imperiled. Saving such fish has an impact beyond preserving species. For fish to exist, the water and land surrounding it must remain ecologically healthy - and that benefits us all. Edward Ricciuti has covered conservation issues around the globe. His specialties include natural history, environmental and conservation issues, science and law enforcement. He was a curator for the New York Zoological Society, now the Wildlife Conservation Society. He has written more than 80 books, with his most recent The Snake Almanac (The Lyons Press).
Comment on this article at greenlivingaz.com
June 2011 | greenliving 45
Conservation
Gila Trout BY EDWARD R. RICCIUTI
W
hen Robert Woods of Flagstaff walked into his hometown office of the Arizona Game and Fish Department (AZGFD) February 28 with a 19 1/4-inch, 3.35-pound yellow-headed trout, he not only set a state fishing record but dramatized how species can be brought back from the brink of extinction. Not just brought back, but reestablished so they can be used by people in a sustainable manner for recreation and even economic improvement. Woods’ trout, caught in the Frye Mesa Reservoir near Safford, was, according to the department, “The historic first-ever Gila trout record in Arizona.” On February 4, the Arizona Game and Fish Commission established the first season on native Gila trout at the reservoir. The announcement followed a successful campaign to reestablish fishable numbers of Gila trout in the state. New Mexico had already started a limited season after the trout was downlisted from “endangered” to “threatened” by the United States Department of the Interior in 2006. The trout, native only to the headwaters of the Gila River Basin in Arizona and New Mexico, was well on its way to extinction when it was first described, only in the 1950s. While once it was found in more than 600 miles of streams in New Mexico alone, the Gila trout’s range dropped to about 20 miles of four streams by 1973, when it was listed under the federal Endangered Species Act. The population numbered only in the few thousands. “The populations in Arizona,” according to the United States Fish and Wildlife Service (USFWS), “were eliminated a long time ago when non-native trout [such as rainbows] were introduced.” The newcomers interbred with the Gila trout, leaving no pure Gila fish. Habitat destruction was perhaps the most dangerous threat. Mining, ranching, logging and forest fires sparked erosion that silted trout waters, a strong current to swim against. The Gila trout’s situation is not unique. The United States Department of the Interior lists 139 fish in the United States as threatened or endangered. Many, like the Gila trout, are endemic to small areas or highly specific habitats, making them especially vulnerable. Desert fish, such as the Devil’s Hole pupfish of Death Valley, are notable among these fish. Recovery of the nation’s only endangered trout in Arizona and New Mexico provides an example of how federal and state agencies, together with conservation-minded sportsmen, can partner to store an imperiled creature. Streams were protected and fish were relocated, transplanted, removed for breeding at the Mora National Fish Hatchery in New Mexico, then restored to streams. The effort to restart Gila trout fishing in Arizona was undertaken by USFWS, the United States Forest Service and Arizona Game and Fish. Trout Unlimited, a non-profit organization of anglers dedicated to establishing healthy populations of native trout in their historic waters, played a greenlivingaz.com
major role in the effort. “Trout Unlimited has been involved since the inception of the project,” said Jason Kline, fisheries specialist with Arizona Game and Fish. USFWS used nearly $140,000 in funds from the American Reinvestment and Recovery Act to stock Gila trout in Frye Creek and Frye Mesa Reservoir and to conduct trout restoration in Ash and Marijilda creeks in the Pinaleno Mountains. The mountains lie within the Coronado National Forest. The act, signed by President Obama in 2009, is designed to fund projects that stimulate the economy. Three billion dollars went to the Department of the Interior under the act. According to USFWS, recreational fishing for Gila trout “could provide an economic boost to nearby communities. An economic impact study conducted by the Service shows that per fishing trip, resident anglers spend about $72 and non-resident anglers spend about $116.” Getting trout from the New Mexico hatchery to highelevation waters in Arizona, at altitudes of 6,000 to 10,000 feet, is an intricate process involving more than 40 workers. At the hatchery, fish are loaded into 55-gallon transport barrels with oxygen tanks to aerate the water. The barrels are then trucked to Arizona and then flown up into the high country by Papillon helicopters. There, the barrels meet up with stocking team members who have hiked their way up the slopes. From that point, lots of muscle is involved. Workers transfer the fish to five-gallon buckets, which are lugged to stocking sites. Although streams have been stocked, the reservoir is presently the only place where fishing is allowed. “It is so amazing to think that the Gila trout was nearly extinct 50 years ago, but here we are now where fishermen can once again fish for the native species,” said Raul Vega, AZGFD regional supervisor. The publicity given to the Gila trout restoration and reopening of fishing seasons may help endangered fish in general. Conservationists have long been concerned that imperiled fish do not receive the attention given to more glamorous species, such as the California condor and the whooping crane. Many fish in trouble, like the Gila trout, are so local they do not receive widespread attention. Along with the Southeastern states, the Southwest has a great number of fish with extremely localized ranges and populations. One reason is that these areas were spared the havoc on fish wrought by the glaciations of the Pleistocene that impacted those fish living in the north. Ironically, the more fish diversity a region has, the more fish are likely to be imperiled. Saving such fish has an impact beyond preserving species. For fish to exist, the water and land surrounding it must remain ecologically healthy - and that benefits us all. Edward Ricciuti has covered conservation issues around the globe. His specialties include natural history, environmental and conservation issues, science and law enforcement. He was a curator for the New York Zoological Society, now the Wildlife Conservation Society. He has written more than 80 books, with his most recent The Snake Almanac (The Lyons Press).
Comment on this article at greenlivingaz.com
June 2011 | greenliving 45
Feature
From Downward Dog
To a Downswing
Yoga meets Golf BY BARBI WALKER
If you think
of golf and yoga simultaneously, you’ll probably imagine Bill Murray in Caddyshack explaining how, after a round of golf, the Dalai Lama promised him total enlightenment on his deathbed. But golf and yoga just don’t seem like natural companions, unless of course you actually do both – then you will quickly learn a secret: yoga makes one a better golfer. Yes, that’s right, the downward swing gets better if downward dog shows up frequently in your workouts. Avid golfers will attest that their back and shoulders need to be loose to hit the ball, but flexibility and strength are equally important. Dr. Steven Wood, who has been golfing for 25 years, said, “Yoga has strengthened both my physical and mental balance, adding confidence and distance to every shot I hit – not all shots are great, but now more of them are closer to where I planned.” Yoga is about improving flexibility, strength and balance, but yoga’s golfing benefits go even further. Yoga quiets the mind, teaches one to block out distractions and improve focus. Golf needs all of the above. As I was researching this story, the benefits of yoga to golf became undeniably clear. I am surprised most golfers don’t practice yoga to improve their golf game. Even some golf terminology sounds like it came straight from a yoga class. “Power, balance and weight transfer all depend on fluidity of the body,” said yogini and golfer, Katherine Roberts. “The basic
46 greenliving | June 2011
element of golf and yoga start the same – connecting to the ground.” Roberts has been golfing since she was 15 years old and is the creator of Yoga For Golfers. Roberts developed a comprehensive yoga program tailored to the golfer’s body movement and will adapt to any current injuries. Roberts focuses on yoga poses that help the golfer play and feel better. Poses like pigeon pose and bridge help open the hips and strengthen the glutes, two body parts that are utilized heavily in golf.
“My golf game improved immediately after I started yoga,” Roberts said. She created Yoga for Golfers as a way to blend eastern philosophy with western sports science. “Everything we do is based on western technology in terms of golf – and I wanted to bring a demographic into the gifts that yoga has to offer.” This led her to focus on yoga for men, more specifically male golfers. Professional golfer and yoga aficionado, Benoit Beisser, is one of them. In fact, he loves yoga so much, he’s said if he couldn’t play golf, he’d teach yoga. “When I first got into yoga, the guys laughed at me,” Beisser said. Beisser, who recently appeared on the TV reality show, The Big Break (VI and VII), on The Golf Channel, credits his injury-free days to yoga. “I wasn’t hurt as much,” he said, explaining how he first started greenlivingaz.com
Feature
yoga and cut back on gym time. “I feel and know I’m stronger.” Beisser admitted it’s disappointing that more men aren’t into yoga, especially golfers. Beisser thinks men should realize that golf is just like any other sport, in that, if you don’t warm up, don’t work to strengthen weak areas, and end up overdoing it, you will injure yourself. Roberts agrees. “About 63 percent of injuries I see are low back,” Roberts said, adding that shoulders, hand and wrists also top the list of golf injuries. “Increasing flexibility reduces these injuries.” When you practice yoga, it’s easy to spot your body’s weaknesses and strengths. One day you are flexible and your forward fold is effortless, the next, your hamstrings are tight and you struggle to reach your toes, let alone your shins. In golf (like many other sports), the focus is heavy on developing technique needed to hit the ball well, that awareness of weak spots decreases. This lack of awareness increases the athlete’s risk of injury. But the golfyoga connection doesn’t stop there. It flows through the body and finds a resting place in the mind.
balancing desire and want, with accepting what “is.” In golf, players often say, “Play it as it lies.” That phrase shares the same philosophy as yoga, accepting what is, instead of thinking of what should be. Mark Williamson is another pro golfer turned yogi. Yoga changed his life and golf game so much that when he stepped down from the pro golf circuit, he started teaching golfers how to use yoga to improve their game. “The Golf Yogi is golf instruction using yoga as a tool,” Williamson said of his new career. “The mental side of yoga, the calm, clear mind, is what yoga really does for the golfer,” he said. “You learn to let go of the expectations.” So it is – letting go of expectations and accepting what is happening is essential to yoga and to golf. Maybe that’s why people passionate about both often explain that practicing yoga improves their mental and spiritual attitude in life as well as their golf game. Now if we could just convince golfers and yoga lovers to spend more time together, maybe they would both find total enlightenment a little sooner.
“The men who do yoga... get the hand/eye/body connection and can still execute the swing. They’re more centered and understand body awareness”
Native Arizonan and golf instructor at John Jacobs Golf School, Laura London, says she can tell right away if a golfer practices yoga. “When I work with someone, especially on their short game, I can tell right away if they do yoga or not,” London says. “When someone is so tight in the forearm, I always ask if they do yoga, and the answer is always the same, ‘No.’” London, also a professional golfer, isn’t a yogi like her brother, Beisser, but does yoga once or twice a week. London says though that if you want to improve your golf game, yoga is key. “The men who do yoga, when I am instructing them on their swing, get the hand/eye/body connection and can still execute the swing. They’re more centered and understand body awareness,” London says. “Whereas the ones that don’t, they can’t relax because they are so focused on my instruction.” Yoga is about balance, both mentally and physically. Even longtime yogis and yoginis experience daily challenges in their yoga practice. But the practice is also about acceptance and greenlivingaz.com
Photography by Brittainy Williamson
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Barbi Walker is a freelance writer and an award-winning journalist. Barbi lives in Phoenix with her husband and young son.
June 2011 | greenliving 47
Travel
BY CARRIE SIMMONS
W
ith almost 2,000 miles of ocean separating it from the nearest landmass, French Polynesia is one of the most remote places on Earth. The most well-known islands, including Tahiti, Moorea and Bora Bora, only receive as many visitors in one year as Hawaii does in about 12 days, according to Tahiti Tourisme. The vast turquoise waters surrounded by a barrier reef and soaring green mountains appear much as they did back when man first arrived. Still, progress moves forward. T-shirts and board shorts are replacing Tahitian traditional dress, tattooing is usually limited to limbs and chests (instead of faces, as it used to be) and sleek fiberglass motorboats are replacing wooden outrigger canoes. One man is attempting to change this last fact. Stephan Lambert runs Kainalu XT, which offers water activities like stand-up paddling on surfboards and sailing outrigger canoes. Originating in Tahiti, surfing was once exclusively for royals, but today, beach bums from around the world are hanging ten. The art of stand-up paddle surfing connects the paddler to the movement of the water, a thing Stephan says most tourists miss when they visit the islands. “You need to take time…to really feel where you are,” he said. In this old Tahitian tradition, would-be surfers stand on long boards and use a paddle to pull themselves through the water to a wave and then ride the wave. A continuation of this connection to the sea is the traditional transportation option of the ancient Tahitians, the outrigger canoe. Centuries ago the Tahitians covered thousands of miles of open ocean sailing in small outrigger canoes migrating from places like Fiji and Samoa. They used nothing but the wind and their muscles, and read the waves and the skies for navigation. Today, Stephan is trying to keep the tradition alive in French Polynesia. His tri-hull boats consist of three hulls about 2 feet wide by about 10 feet long, which are connected by two rectangular canvas trampolines and topped with a 10-foot sail. He encourages tourists on his trips to feel the power of the wind, embrace the history of the Tahitians, and take time to reconnect with the Earth, the water and each other. He says the boats “could be sailed to Hawaii with the right provisioning,” but for now, he explores the lagoons around Bora Bora. The lagoon’s crystal-clear waters house marine life like nowhere else in the world, with colorful corals in all shapes, sizes and colors teeming with tropical fish and eels, stingrays, turtles and sharks. The Le Meridien Bora Bora is also doing its part to protect the natural paradise with The Marine Turtle’s Protection Centre. Created when a guest brought an injured turtle to the hotel staff for care, the centre now hosts dozens of turtles in its
48 greenliving | June 2011
interior lagoon, allowing tourists to gain firsthand awareness of these gentle creatures and their struggle for survival. The goal of the centre is to care for and rehabilitate injured turtles as well as nursing hatchlings to a more survivable age in the wild. If the turtles were left to hatch on their own, many would perish at the hands of predators, including birds, sea animals and humans. The staff watch for turtles coming to shore to lay their eggs and then rebury the nests in a safer place on the beach. When the eggs hatch, they put the baby turtles in enclosures until they are big enough to swim freely in the resort’s interior lagoon. After three years in the safety of the interior lagoon, the turtles are set free. But this is not the last time the hotel will see these dinosaur cousins. The turtles swim miles of open ocean, then return to their birth-beach to dig their nests. Visitors, which include groups of local children and hotel guests, are taught about the turtles and their endangered status, can watch a turtle feeding, and are allowed to swim with the turtles, offering a firsthand glimpse of their gentle nature as they glide through the lagoon’s turquoise waters. Other sea animal encounters on Bora Bora include petting wild stingrays and snorkeling with blacktip reef and lemon sharks.
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Travel
Plan Your Trip Fly Air Tahiti Nui flies directly from Los Angeles to Tahiti. On the eight-hour flight, they serve one meal and snack and there are seatback video monitors offering in-flight movies and games. Stay Le Meridien Bora Bora hosts The Marine Turtle’s Protection Centre. They offer over-water bungalows with glass floors for viewing ocean life and beach bungalows with decks overlooking the turtle lagoon. Eat With its sand floors and Jimmy Buffett ambiance, Bloody Mary’s is the most famous restaurant in Bora Bora. They also offer free pick-up from most hotels around the island.
With a water area far outsizing its land area, the ocean and people of Tahiti have long been connected. As progress marches forward, thanks to some hard-working people who are nurturing and replenishing that relationship, the ocean will continue to be respected and provide for the people of this paradise on earth.
RESOURCES Air Tahiti Nui: airtahitinui-usa.com Bloody Mary’s: bloodymarys.com The Marine Turtle’s Protection Centre: boraboraturtles.com/us Kainalu XT: kainalu-xt.com Le Meridien Bora Bora: lemeridien-borabora.com Tahiti Tourisme: tahiti-tourisme.com
Carrie Simmons is the producer of Travel With Kids, a family travel documentary series airing on television around the world, and has traveled to five continents in search of adventure. For more information on the series, visit TravelWithKids.tv
Photography courtesy of Carrie Simmons
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June 2011 | greenliving 49
Cool Outrageous s or' dit
k
Pic
E
4 [Trendy tires
1 [Jog jangle-free No one likes their belongings jangling about their pockets as they go for a run, but sometimes you need to keep essential items on you while exercising. Fanny packs are faux pas, so try out the Armpocket when you need onthe-go carry space. Made from recycled water bottles and natural bamboo rayon, the Armpocket can securely hold keys, phones, energy bars, credit cards, MP3 players and IDs in a water-resistant and non-slip ergonomic build, and comes in cool colors and many sizes. For more information and to order, visit armpocket.com.
2 [Fetch with Fido Whether you’re saving your back from bending, keeping your hands slobber-free, or just want to have some fun flinging the ball around with your pooch, check out the Wood Chuck from Planet Dog. Made with sustainable bamboo and reused cork scraps, this easy-to-use toy will keep you and your dogs active for hours. For more information and to order, visit planetdog.com.
3 [Grill clean and chemical-free Barbecue season is here and that means it’s time for burgers and dogs on the grill. Keep your guests happy and save yourself from the unwanted aftertastes and aromas of lighter fluid with this handy tool that’s been described as a blow dryer on steroids. While the Looftlighter is definitely not safe for hair drying, it does allow you start charcoal and wood fires chemical-free thanks to its patented hot airstream that ignites charcoal and wood within minutes. To find a local retailer and more information, visit looftusa.com.
50 greenliving | June 2011
Who knew tires could be so stylish? Passchal designer bags are created with recycled inner tubes from large tractor tires and eco-friendly leather. With this Dad’s Baby Case, dads can change diapers in manly style. It also works as a handy messenger bag when not filled with diapers and formula. Visit passchal.com for more info.
5 [Connect with neighbors Stay in touch with your neighbors quickly and easily with the Home Elephant app for iPhones, iPads and Android devices. Whether you’re sharing suspicious activity in the area, reporting lost & found items, or organizing an impromptu gathering of friends, this free app allows you to get the details out quickly. Visit homeelephant.com to sign up and start a group for your neighborhood.
6 [Mighty Wallet, mighty green Carry your cash and cards in green style with Mighty Wallet. The company uses durable Tyvek® microfiber, which is made from 100 percent HDPE (high-density polyethylene) and is the second most commonly recycled plastic. 25 percent of the Tyvek® is recycled, they use environmentally friendly inks and the wallet itself can be recycled at select recycling facilities. The wallets come in a variety of styles from classic black, to various cartoon characters and airmail. Visit mightywallets.com for more info or purchase locally at Paper Place in Scottsdale.
7 [ Sugarcane storage Need a lot or a little extra storage space around the house? Check out Yube Cubes for your customizable storage solutions! Yube outer panels are made from sugarcane, and the frames of the Yube are made from Woodlite, a proprietary compound of non-toxic moldable plastic mixed with bamboo. Order as many cubes as you like and customize the shelf space yourself, or check out their package deals at yubecube.com.
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He’s Green She’s Green
She is: Jennifer Burkhart He is: John Burkhart
With June being the green guy issue, our couple (especially John) has looked forward to their review of organic beer. Cheers! Mothership Wit New Belgium Brewing
He said: New Belgium’s Mothership Wit is a light, fruity, wheat beer with a slightly hoppy aftertaste. Like most wheat beers, this one looked like dirty lemonade, smelled like bananas, and was overall very good, but it didn’t really sizzle my bacon (I like my beers like my kangaroos, very hoppy). I could see this one being really good with an orange wedge, poolside on a hot summer day.
She said: This one poured clearer than typical wheat beers. Oddly enough, it had an aroma of bologna-wrapped bananas – not very appetizing, let me tell you. It was crisp, with light hops, and finished with – you guessed it – a bologna aftertaste. No thank you. She gave it:
He gave it:
Wiesen EdelWeisse Georg Schneider’s
Ale Samuel Smith
He said: Now, I know wheat beers normally have a cloudy, dirty, look, but this one takes that to a whole new level. It has a nice amber color, but looks like there’s actual dirt floating around in it. If you get past the floaters, the next thing you notice is the malty smell and taste. They use malted wheat and barley, and it showed big time. If you like dirty malt beers, this is your bottle. I personally didn’t enjoy this one much.
She said: Now, I’m no beer aficionado, but this one poured as I expected a wheat beer to – cloudy and golden. Prepare for plenty of brown flecks swirling at the bottom of your glass. What doesn’t kill you makes you stronger, yes? I thought this one was refreshing, had nice carbonation, and wasn’t too hoppy. However, the malt flavor was dominant. Actually, it’s the only flavor, but it’s still a nice, simple wheat beer.
He gave it:
She gave it:
He said: Samuel Smith’s is a pretty standard run-of-the-mill ale. It had a great taste, but nothing really stood out. It has a good balance – not too hoppy or malty. It’s a light golden color with a yeasty aroma. It has strong fruit notes – I definitely got an apple cider taste when I drank this. I would recommend this to someone who has never had an ale before.
She said: It poured clear with a light golden color. This ale had a light aroma and is crisp and bubbly on the tongue. I’m not usually a fan of ales, but I’d drink this one. It is very refreshing, with delicate flavors, like hints of apple and light hops. These guys also make a killer organic cider! She gave it:
He gave it:
IPA Napa Smith Brewery
He said: I am what they call a “hophead,” so Napa Smith IPA was already a shoo-in to be my favorite of the bunch before I opened the bottle. It lived up to my high expectations. It had a nice amber gold color, and an almost woody smell. The taste was a bitter citrus fruit up front with a nice lingering hop aftertaste and almost zero malt flavor. Mmm, Mmm!
She said: This one pours a cloudy, deep amber color. It almost smelled like a typical IPA, just not as strong and with hints of fruit. It’s sharp on the tongue, with a very hoppy finish. Yowza! I did taste notes of fruit, which was the only enjoyment I got out of it. I’ll admit, I’m not an IPA fan. Refer to John’s review for an IPA-lover’s perspective! She gave it:
He gave it:
Chocolate Stout Bison Brewing
He said: This one started off really well. A nice dark, almost black color with a good-sized tan head on it. This one had a strong chocolate malt smell, and I picked up the subtle scent of soy sauce for some reason. It had the right amount of carbonation, but it was very watery for a stout. It had a malty flavor with more of an unsweetened cocoa flavor. The saddest part about this beer was that it was the last one. Let’s do this review again! He gave it:
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She said: This one smelled like Chinese food! Thankfully, it didn’t taste like soy sauce. Unfortunately, it didn’t taste much like chocolate either. I was so bummed! They must have put tons of cocoa in the mash to the point of overdoing it – it just tasted like a very carbonated cup of coffee. Not for me. She gave it: *Remember to drink responsibly *Do NOT drink and drive
June 2011 | greenliving 51
MEATS AND MARINADES Summer Citrus Dressing/Vinaigrette INGREDIENTS Zest and juice of each one: lemon, lime and orange 4 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 3-4 sprigs cilantro
DIRECTIONS Blend all ingredients, then add salt and pepper to taste. This can be used as a marinade or light sauce.
Mint Pineapple Glaze INGREDIENTS 3 ounces pineapple juice 1/2 cup honey 1 clove roasted garlic 2 tbsp mint
1/4 cup soy sauce 1/2 cup Worcestershire sauce 1 fresh pineapple, cleaned
DIRECTIONS Finely chop the pineapple, reserving any juices released (it should resemble canned crushed pineapple). Heat the honey in a saucepan over medium heat. Add garlic and cook until softened, 2 to 3 minutes. Add the pineapple, its juice and the remaining ingredients to the saucepan and simmer over low heat until the pineapple is broken down and the liquid has thickened, about 40 to 45 minutes. Transfer to a serving bowl. *Both sauces are best served with chicken or other white meats.
Recipes compliments of Bonfire Grill and Bar in Old Town Scottsdale
52 greenliving | June 2011
Mike’s Armenian Shish Kebob Marinade INGREDIENTS 3-4 pounds of beef or lamb: Cut into 1-inch cubes, trimmed of fat 5 cloves garlic, chopped 2 sprigs fresh rosemary
1/4 cup olive oil 1/2 cup dry red wine 2 tsp red wine vinegar 1 tbsp oregano
DIRECTIONS Combine all ingredients into a bowl. Add your meat and mix well. Sprinkle with sea salt and pepper. Cover and put in fridge for anywhere from 4-6 hours. Mix every couple of hours. You’re now ready to skewer and grill. Recipe compliments of Mike Shaldjian
Pineapple Habanero BBQ Shrimp & Scallops INGREDIENTS 1 pound 16/20 count shrimp (shell on or peeled/deveined) 1 pound medium scallops 1 whole pineapple, largely diced 1 small bunch cilantro, chopped
1 bottle Desert Smoke BBQ Pineapple Habanero BBQ Sauce 1/2 cup pineapple juice Salt Pepper
DIRECTIONS Peel and devein shrimp and marinade in 1/2 cup of BBQ sauce and 1/2 cup pineapple juice for no more than 45 minutes. Dice pineapple and set aside. Mince cilantro and set aside. Sauté shrimp, scallops and 1 tablespoon cilantro for approximately 5 minutes, until they become opaque. Serve over diced pineapple and garnish with fresh cilantro. Recipe compliments of Tony Morales of Desert Smoke BBQ
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BBQin’
with Tony Morales
BY ABIGAIL GILMORE
C
oming from a family of chefs, Tony Morales was destined to love the kitchen, or in his case, the grill. But it wasn’t until after spending 13 years in the car sales business that Morales truly followed his food-inspired dream of producing a line of barbecue sauce: Desert Smoke BBQ. “I always made barbecue sauces and hot sauces when I was barbecuing, and always had family and friends testing and trying them out,” he said. Morales had thought about bottling his recipes, but feared the condiment business was a tough market to break into. After a little research, Morales found there might be room for his product on grocery store shelves and restaurant pantries. “I found that sales were staggering and no one really had a product that was like mine,” he said. “You’ve got 500 different barbecue sauces that will never offend anyone’s taste buds, and then at the other end of the spectrum there are novelty sauces that are extremely hot.” As a result, Morales looked into packaging and manufacturing, and the rest is history. Morales said he packs his sauces full of flavor, but nothing
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artificial. All of his products are gluten-free, contain no high fructose corn syrup, additives or preservatives, and are all natural. Additionally, his sauces are packed in materials made from recyclable glass and plastic. His flavorful sauces have been getting a very positive response, Morales said. This is validated by the loyal following he has on social media networks. “I definitely think the business has grown because of social media,” he said, but he also thinks connecting with his customers directly helps as well. Social media participation is one of his favorite elements of being in business, he said. “The best thing is getting emails, texts, Facebook posts and Twitter replies from people that have bought the product, then tell me what they do with it,” Morales said. In addition to talking to his customers through social media, Morales has also enjoyed meeting people along his barbecue sauce-producing journey. “I have gotten to meet a whole lot of cool people, and have been able to do really cool things,” he said, like cook on TV and be a guest chef at a variety of restaurants. In the end, he is in it for the love of the product and for the love of food. “I love food and I love to cook,” Morales said. “And that’s it!” Desert Smoke BBQ sauces can be purchased at all Arizona Whole Foods locations and the Phoenix Public Market. The product can also be found at Lucy’s in Phoenix and the Herb Box in Scottsdale. desertsmokebbq.com | @DesertSmokeBBQ. Photography courtesy of Tony Morales
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June 2011 | greenliving 53
Green Scenes
Arizona-Sonora Desert Museum 2011 Summer Saturday Evenings: June to August On Saturday nights between 6:00 p.m. and 9:45 p.m., you may find museum docents and junior docents interpreting live animals, celestial wonders, fluorescent minerals, night pollinators, animal eye shine, Sonoran Desert insects, night sounds, and bat, scorpion, or rattlesnake kits. Admissions after 4:00 p.m.: $7.00, $2.25 for 6 to 12, free for 5 and under. desertmuseum.org
Desert Botanical Garden
Conscious Living: Green Guy June 28 FUSION Foundation in collaboration with Green Living. Conscious Living series: Green Guy. The purpose of the gatherings is to educate, inspire and empower. 6 p.m. to 8 p.m. Located at Gateway Professional Bank 6860 E. Warner Road, Mesa 85212 480-358-1000 thefusionfoundation.org
Arizona Teen Tours June 27 to July 1 5 day/4 night Explore Arizona Adventure Camp Tour featuring swimming in Oak Creek Canyon and camping at Grand Canyon National Park.
June 10 Music in the Garden, Spring Concert Series featuring Hot Birds & The Chili Sauce 7:30 p.m. to 9:30 p.m.
All-inclusive tuition: $595
June 17 Music in the Garden, Spring Concert Series featuring The Delrayz featuring members of Sistah Blue 7:30 p.m. to 9:30 p.m.
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June 24 Music in the Garden, Spring Concert Series featuring The Sugar Thieves 7:30 p.m. to 9:30 p.m. Tickets for each: $21, general public. $15, members. dbg.org/events-exhibitions
Phoenix Green Chamber of Commerce June 21 Link-N-Learn Monthly Meeting PGCC’s monthly meeting and educational forum. Topic TBD. 5:30 p.m. to 7:30 p.m. Rio Salado College Tickets: $10, members. $20, nonmembers. arizonagreenchamber.org
June Events
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FArMerS’ MArkeTS Chandler: Farmers’ Market at Solera Community Center 6360 South Mountain Blvd. 2nd & 4th Tuesday of the month 9 a.m. to 1 p.m. Season: September to July 480-802-6996
WeDneSDAy Phoenix: Town & Country Market 2021 E. Camelback Rd. 10 a.m. to 2 p.m. Season: Ongoing 602-710-2122 Gilbert: Farmers’ Market at Trilogy – Power Ranch 4369 E. Village Pkwy 2nd and 4th Wednesday of the month 9 a.m. to 2 p.m. Season: September to July
ThurSDAy Tempe: Thursday Night Market 7th Street, west of Mill Avenue in Downtown Tempe 5 p.m. to 8 p.m. Season: September to June 480-355-6078
SATurDAy Gilbert: Val Vista Lakes Art Fair and Farmers Market 1600 E. Lakeside Drive, Gilbert 8 a.m. to 1 p.m. on the 2nd Saturday of the month Season: September to June 602-314-0323 Phoenix: Downtown Phoenix Public Market 721 N. Central Season: Ongoing 8 a.m. to 1 p.m. 602-493-5231 Scottsdale: Old Town Farmers’ Market The city parking facility at the corner of Brown and 1st Street in the Old Town area. (Next to the Carriage House) 8:30 a.m. to 1 p.m. 623-848-1234 Tucson: Plaza Palomino Artist & Farmer’s Market 2970 N. Swan Rd. 9 a.m. to 2 p.m. Season: Ongoing 520-523-1005 Tucson: Rincon Valley Farmer’s Market 12500 E. Old Spanish Trail 9 a.m. to 2 p.m. Season: Ongoing 520-591-2276
SunDAy Phoenix: Ahwatukee Farmers Market 4700 E. Warner 9 a.m. to 1 p.m. Season: Ongoing 602-919-9094 Sedona: Sedona Community Farmers’ Market Relics Restaurant 3235 W State Route 89A 11 a.m. to 3 p.m. Season: November to June 928-821-1133 Tucson: Civano Farmers’ & Artisans Market 5301 S. Houghton Rd. 10 a.m. to 2 p.m. Season: Ongoing 520-546-9200
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54 greenliving | June 2011
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Green Personalities What was the first solar project you worked on? In collaboration with Pima County and the UofA Environmental Research Lab, we designed and built a solar-heated house with a rock bed storage system, and we added a solar water heater system.
How has solar energy evolved from when you first started using it? Today we have more sophisticated and efficient systems. I believe the increase in efficiency for photovoltaic is 10 times better now than in 1973. The efficiency of the panels increases from six percent to 30 percent, depending on the design and per unit of power generation.
How can a homeowner start using solar energy in an inexpensive and easy manner?
JOHN WESLEY MILLER
President of John Wesley Miller Companies by TiSHin donkerSley, m.A.
What sparked your interest in home building and solar energy? I was born into a carpenter’s family. From the time I was 8 years old I was hauling doors around – I think building got in my blood. As for solar energy, I didn’t understand it at the time, but my grandmother would sit me on her window seat that faced south, and in the wintertime it would be warm. In 1973, Pima County manager Ken Scharman asked me if I wanted to get involved in solar energy and represent Arizona homebuilders. I agreed. From there, I connected with Carl Hodges, who was heading up the University of Arizona (UofA) Environmental Research Lab. I’m still working with him today.
Homeowners need to look at the 30 percent federal tax credit and rebates from the state and utility companies for photovoltaic and solar water heaters. Now is the time to do it and within seven to 10 years you’ll see a net positive – then it’s paid for. Before you install photovoltaic, I think you need to first look at insulation in your roof and walls, and the quality of your windows. However, a solar water heater system should be immediate, whereas photovoltaic takes more research and planning.
Are there plans for any more neighborhoods like the Armory Park del Sol? Yes we are working on it. We are starting to market an environmentally sensitive land development, with 20 lots on 67 acres, and build high-end, energy-efficient custom homes that include solar electric.
What is the future of solar energy? In the arsenal of renewable energy, solar will be the primary resource. I believe tax credits and incentives will increase within 10 years. I’d still like to see a goal achieved of 25 percent solar power energy generation by 2025.
We heard you are restoring a building in downtown Tucson. Can you tell us about your progress? We added energy-efficient air conditioning units and additional insulation in our building. We installed a new roof and painted it white to reflect the sun, and incorporated LED lighting to the interior. We plan to add more photovoltaic and utilize our solar water heater as we progress. Learn more about John Wesley Miller and his awards at johnwesleymillercompanies.com.
56 greenliving | June 2011
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