GLAZ_Jan2012

January 2012

Your conscious life

M a g a z i n e Your conscious life

Chef

NOBU Matsuhisa

M a g a z i n e

Mayor Greg Stanton ALSO INSIDE:

Hotels Going Green

Beauty Tips: A New You All Things Rosemary A Green Preschool | Using your Intuition at Work Boot Camps | Relaxing Activities

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departments

January 2012 Live Green

NOBU: The Energy of the Dish

4 Editor’s Note 45 Green Pages

Beauty for the New Year Phoenix Mayor Greg Stanton

47 Green Directory

8 12 14

18

FIGHT for your Pet’s Health with Vitamin C

20 22

Green Kids: Little Boy, Big Plans Rosemary

12

48 Relaxing Places

ON THE COVER A Chef Nobu creation, Toro Tatar.

Work Green Hotels Going Green: the series Passion in your Work

Photography by Edmond Ho

A Natural Choice for Preschooling Technology: Nanoholdings

24 28 31 34

42 Play Green

24 2 greenliving | January 2012

Boot Camp Classes Spadefoot Toads TOP 10: Must-Visit Destinations for 2012

36 38 40

42 43 44

Cool | Outrageous Stuff He’s Green | She’s Green Recipes

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Happy New You! At New Frontiers you’ll find the fertile soil for your personal growth and positive change.

We offer an outstanding selection of delicious natural and specialty foods, including: • Local & organic produce • The best tasting, highest quality meat, chicken and seafood • Gourmet all-natural deli, featuring hot and cold entrees, soups, sandwiches and salad bar, fresh bakery, juices and coffee drinks, and healthy breakfast.

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January 2012

Editor’s Note

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unfold the secrets and passions to fulfilling your dream, and finding a little flavor of life along the way.

In LIVE, Jeff Hecht talks sustainability with Phoenix’s newly elected Mayor Greg Stanton. Adaptive reuse and renewable energy are some of the initiatives Stanton plans to move forward in the coming years. We also had the pleasure of talking with his wife Nicole Stanton, who shared her thoughts on supporting local business. Congratulations, Mayor Stanton.

This year is your year to shine! In “New Year, New You,” we have the latest beauty tips from a local makeup artist, and from home to health, our nutrition expert Maya Nahra, RD, LD, shares all the new ways to use rosemary!

Welcome, 2012!

I can feel the energy shift already. This year is about capitalizing on the happy, energizing your passion, and progressing forward! January is always the “goal” month, so let’s get to our “to dos!”

I challenge you to write down what makes you happy and keeps you grounded, and the ways you can make small, positive differences in your world. I also encourage you to take time and make a vision board—cut out pictures that bring meaning to your heart, and find words or phrases that will remind you of your focus!

Moving forward, remember that life isn’t about working, stressing and carrying on. It’s about having fun, being full of laughter, and opening yourself up to exciting new experiences! It’s up to you to make mental changes and decide to choose happiness, regardless of life’s bumps in the road.

The picture for this note was taken in Hawaii, one of the most beautiful places on earth! It was here that I set my intentions for the year and took time to meditate on the beach, feel the breeze, listen to the sounds of the waves, and reflect on friends and family who encourage me to seek my passion. I was overcome by a deep sense of gratefulness and completeness, which reminded me that some days you just need to kick off your shoes and put your feet in the sand. Find your time to reflect and rejuvenate this year. Mahalo.

Got green kids? Natural Choice, the Valley’s “first all-natural” preschool—a title coined by owners Genna Batycki, M.Ed., and her sister, Allyson Tewers—prioritizes the green for its students. They began by repurposing a 25-year-old building and continued to integrate sustainable methods from the paint to the play toys. Read David M. Brown’s “A Natural Choice for Preschool,” in WORK. Go with your gut. Using it rarely steers you wrong, but when you are disconnected from it, a block occurs and can divert you away from your passions. This month Lynn Bunch, intuition specialist, will help you tap into your internal source and use it to perform more effectively at work.

The last time you patronized a hotel, you might have found a card in the bathroom asking you to reuse your towel to save water. That is one of many sustainable concepts found in the hotel industry today, and author Aimee Welch uncovers the many different ways and reasons hotels are going green in her series “A New Year and a New Green Leaf for the Hotel Industry,” running January and February.

Time to shed those holiday pounds? In PLAY read “Boot Camp Classes are Still the Hot Ticket,” by Barbi Walker, as she reveals the sharing, caring and sweating that local boot camps can provide to help you achieve your health goals this year. With owners ranging from fitness gurus to former military personnel, you can find the right vibe for you, and develop a sense of community along the way.

Finally, it’s still chilly outside and what better way to snuggle in than with some hearty soup by one of our favorite chefs, Gabrielle Bertaccini of Il Tocco food—anything he cooks is just yum. Remember to relax a bit this year and take in the beauty of the environment. On the last page you’ll see some of the places our readers like to venture to take it all in. Send photos of your favorite places to relax, or some beautiful part of the world to submissions@greenlivingaz.com or post them on our Facebook page!

Happy 2012!

Noted as one of the world’s most influential chefs, with 29 restaurants around the world, Chef Nobu Matsuhisa shares his journey, advice to young chefs, and the most intriguing part—how there are “energies” in cooking. Read my interview “Energies in the Dish” with Chef Nobu as we Tishin Donkersley, M.A., Editor-in-Chief

4 greenliving | January 2012

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M a g a z i n e Your conscious life

M a g a z i n e

Your conscious life

The Next Generation in Pool Care

Publisher John B. Stacy PriNCiPAl Dorie Morales M a g a z i n e editor-iN-Chief Tishin Donkersley, M.A.

Your conscious life

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 CoPY editor Aimee Welch Michael Ziffer CoNtributors Gabriele Bertaccini William Janhonen, LEED David Brown AP, NAHB-CGP Lynn Bunch Maya E. Nahra, RD, LD Jennifer Burkhart Stephanie Lough John Burkhart Alex Opechowski Garry Gordon, MD, DO, Edward Ricciuti MD(H) Carrie Simmons Healthy U TV Barbie Walker Jeff Hecht Aimee Welch soCiAl MediA CoordiNAtor Amanda Robert AdVertisiNG sAles Jennifer Bals jennifer@greenlivingaz.com Todd Beck todd@greenlivingaz.com Robert Bocchicchio robert@greenlivingaz.com Michael Burton michael@greenlivingaz.com Kathleen Cullop kathleen@greenlivingaz.com Katie Cummings katie@greenlivingaz.com Karen Hewitt karen@greenlivingaz.com

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Green Living magazine is a monthly publication by Traditional Media Group. Periodical rate postage paid at Scottsdale, AZ. Publisher assumes no responsibility for unsolicited or contributed manuscripts, photographs, artwork or advertisements. Entire contents Š 2012 Traditional Media Group. All rights reserved. Reproduction or use of content in any manner without permission by the publisher is strictly prohibited. Opinions expressed in signed columns and articles do not necessarily reflect the views of the publisher. Submissions will not be returned unless arranged to do so in writing. Subscription is $29 per year or digital subscription is $12 per year. Bulk and/or corporate rates available. No representation is made as to the accuracy hereof and is printed subject to errors and omissions. Green Living magazine is printed on recycled paper with soy-based inks.

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Feature

NOBU

BY TISHIN DONKERSLEY, M.A.

W

ith 29 restaurants around the world, spanning across five continents, Chef Nobu Matsuhisa is considered one of the most influential chefs in the world. Inducted in 2002 into Who’s Who of Food and Beverage in America by the James Beard Foundation, Nobu maintains his trademark on the simplicity and energy of the dish. Yes, each dish has “energy” Chef Nobu explains—“It’s the feel of the dish, the taste of it. And is cooked from the heart.”

To learn that there is, as Nobu puts it, “energy of the dish,” will excite any foodie. Nobu explains that from kitchen to plate there is energy in the food, meaning it is filled with passion and cooked from the heart. Chef Nobu believes that his customers can taste a difference when there are energies and heart put into a dish.

“Energy you can just feel and makes the taste of the food, and cooking has to be from your heart. People have technique and experience and can put the food on the plate, easy—but like mother’s food, the mother cooks for the kids and cooks from the heart. When I taste the food, I can feel the chef’s heart and that is energy. Cooking is not 1+1=2, sometimes, 1+1=100 and it means how much passion and how much heart is in the food and this is energy—one part food and 99 percent means energy,” Nobu explains.

But is there such thing as a lack of energy? “Sometimes with no passion, energy can be 1+1= -100.What is this? Maybe you have an experience, and go out to get good food, and you are disappointed. To me, that means maybe it’s not your palate for the taste, but also that can mean that you can’t feel the energies from the food.”

Even as a young boy in Japan, Nobu knew he wanted to be a sushi chef. “I knew at 12 years old that I wanted to be a sushi chef, and at 18 years old I started because it was my dream.

At the time, sushi was not as popular as it is today. It was very high-end food and special for kids,” Nobu said. “To be a sushi chef there was so much testing and tasting to learn…so after I graduated high school I started looking for work to become a sushi chef. For the first three years I was a busboy, dishwasher and could not make sushi, and had to be very patient during this time.”

PATIENCE “Patience” is a word Nobu used repeatedly. He explains that without patience it is difficult to continue to pursue your dream.

“I loved making sushi. If I didn’t like it and just wanted to make money and try to survive, there would not be patience to learn.

With patience, I can do anything,” Nobu said with a smile.

8 greenliving | January 2012

Now a world-renowned successful sushi chef, Nobu proved that patience really is a virtue, and today his patience takes on a new face. “Today is a different patience. We have 29 restaurants around the world and traveling takes a lot of patience and [managing] the stress. Stress means I have to be patient as well.”

Being a perfectionist and an international icon doesn’t mean he hasn’t made mistakes; on the contrary, he admittedly has made a lot of them, but he views every one as a growth opportunity.

“Nobody is perfect and I have made many mistakes; making mistakes is a good sign because smart people learn from their mistakes—and a mistake can be a good sign to go the extra step. But if you make mistakes two to three or four times, then that is kind of stupid,” Nobu adds with a laugh. Nobu equates his growth and developed patience to his years of experience.

“Experience is helpful. Experience means to understand more and not only the technique of cooking—it’s how to talk to people, how to understand the business and communications.

The experience is helpful with my patience. I’m 62 and I’m still learning,” Nobu says proudly with a smile.

THE SIGNATURE DISH When Nobu was 24 years old, he accepted an offer from one of his customers to open a restaurant in Lima, Peru. It was that greenlivingaz.com

Feature

experience that shaped him and developed his appreciation for different flavors paired with fish, ultimately inspiring him to develop his signature dishes such as the Black Cod with Miso Seafood Ceviche Nobu Style and Yellowtail Jalapeno, found at Nobu restaurants today.

“After working in Japan I went to Peru, and it was a shock because the country is different and the food is different—even the fish. Traditional Japanese sushi uses soy sauce and wasabi.

In Peru, they make sushi with lemon juice, coriander, onions, chili spice…even the fresh fish is served in a different way, like ceviche. This is one experience that opened my eyes,” Nobu said. “For sashimi it is not necessary to use the same Japanese ingredients. People love this kind of food and now I can enjoy both flavors. One by one, little by little, I learned from Peru.”

From Los Angeles to Melbourne, Nobu’s signature and standard dishes are experienced around the world. In order to blend each restaurant into the fabric of the culture, Nobu develops dishes that cater to the local cultures and palates—by country, and by city— and takes time to listen to the local feedback. “My basis is in Japanese cooking, but I use the local foods in each country as much as I can. In Italy there is the white truffle olive oil and tomatoes, China there is dry abalone, and Australia has a lot of

things including meat, fish, vegetables and dairy products.

Glutamate breaks down in food when exposed to heat, like a broth, or overtime, like parmesan cheese, and makes food taste delicious—thus he coined the term “umami.” Nobu explains that Japanese people seek the umami and find the balance in the food.

“Japanese cooking has the basis of umami and it’s all a balance— how much salt or sugar you put into the food. And umami food is low-calorie, easy to eat and easy for the diet,” he said.

THE TEACHER Even with success, worldwide fame and cameo parts in movies with his business partner Robert De Niro, Chef Nobu’s heart resides in the kitchen and he considers himself more of an educator. His style of teaching is one of togetherness, working with his chefs, offering suggestions and encouraging them to find their passion, and create new dishes.

“Last month I went to Dubai, Australia and Tokyo, and I stay in the kitchen, but not the whole time—it’s more about communication with the chef; it’s exciting and it creates high motivation. I like to give homework to the chef and communicate with my chef. I give suggestions and then they have to try new things through their eyes. It’s a time to try new passions, new energies, and motivations.”

different seafood like the Tasmanian salmon; versus here (in Los Angeles) the Alaskan salmon—the fish tastes different,” Nobu explains. “I like to see customers smiling and laughing and enjoying the food. I receive communication from the customers, which lead us to make a new dish for the culture.”

Nobu restaurants have a reputation for outstanding fish and are considered some of the finest places to experience sushi.

Chef Nobu takes pride in seeking out the finest fish and conducts tastings with his chefs to offer the best. He explains that developing a palate for fish doesn’t happen overnight and through experience, one will be able to identify the minute differences in taste, similar to a vintner. Salmon, for example, though appearing the same on the outside, tastes differently depending on from which part of the world it originates, Nobu explains.“When I go to the restaurant, we will have a tasting and I’ll communicate to the chefs that this fish is better,” Nobu says.

A memorable meal isn’t just about engaging the four senses of the taste buds. When talking chemistry with Chef Nobu, he focuses on the fifth sense—the delicious, the umami. According to umamiinfo.com, Dr. Kiknunae Ikeda, a Japanese scientist, discovered glutamate, a type of amino acid found in most living greenlivingaz.com

Photography by Eiichi Takahashi

January 2012 | greenliving 9

Feature

THE FUTURE Chef Nobu’s desire to teach and groom ambitious chefs continues to be part of his overall vision for the future. “It’s my dream to make a Nobu Academy, a cooking school. The teaching is very difficult and the people need to be hungry to learn. If you are not interested in cooking, then it’s difficult to teach.” In addition, he wants to support and invest in the people who have worked for him and give them a chance to run a new or current restaurant. “People work with me because they want to learn from me—they already have technique and experience.”

In 2012 Chef Nobu will open a Nobu Hotel in Riyadh, Saudi Arabia and Las Vegas including a Nobu restaurant.

THE EXPERIENCE

When selecting chefs to run his kitchens, and grooming them to potentially open or take over Nobu restaurants, Chef Nobu is clear about the skills he seeks in an apprentice.

“Passion, being hungry and ambition…and I look for the ambitious ones first - one who is trying to learn more and has the patience.” For a young chef wanting a career in the food industry, he gives this advice – advice that even we could meditate on for our passions. “Hungry means to try to learn more, always try to work hard, try to understand more from others, don’t be afraid to ask questions, make mistakes and learn from your mistakes, and take it one by one step.”

For young chefs, Nobu suggests taking it slowly, progressing stepby-step. He sees many who try to rush their expertise, missing out on valuable experiences. Nobu’s advice is to fine-tune each skill before taking on another and, above all, remember those who support you along the way. “One step has to fit perfectly before you take the next step. Some people want to rush the steps and something will go wrong, and it feels slow—but it’s about patience. Also, if somebody teaches you and somebody supports you, then have appreciation.

Photography by edmond Ho

As Nobu sipped green tea, the discussion turned into a talk about life—he equated the simplicity, and difficulty, of life to cooking.

“Cooking is simple. It’s not necessary to try and make it complicated—complicated makes it more difficult. The basis has to be simple. Even the food, all the different ingredients—it looks gorgeous, but complicated. It’s best when it’s simple,” Nobu said.

“Unlike my dishes, like the black cod, my signature dish, we marinade the fish, put miso dots and ginger on a white plate— very simple. I find young chefs want to put the garnish, more sauce or vegetables, and it makes it complicated and takes it away from the dish—and takes away from the energy of the dish.”

10 greenliving | January 2012

After the interview, Chef Nobu invited my photographer and me to watch him make sushi—a rare opportunity. In the Matsuhisa restaurant in Beverly Hills there is a private sushi bar, a small nook off the entrance with only a few chairs. It was there that we witnessed years of skill and expertise, as Chef Nobu took charge of the elements. With precision, intention and focus, Chef Nobu mesmerized us with his talent as he began meticulously carving fish, and molding rice to perfection. Finally, he placed a dab of wasabi on top and blended all the elements together. One by one, each piece of sushi was placed ever so carefully on the plate, at a particular angle and picture-perfect. He tipped the plate to the camera with a smile, revealing his artistry—a display of simple perfection. He placed the dish on the counter in front of us and said “enjoy.” The sushi was beyond amazing and melted in the mouth. “Oh my – yum,” I think was the undisputed consensus.

An experience filled with passion, heart and energies that I will never forget. Thank you, Chef Nobu.

How Nobu restauraNts go greeN “My cooking concept is that I don’t want to waste anything. For example, when I buy the fish I try to use the whole fish. even the vegetables, the part you would put in the trash, like the stems—I always save it or use it for something, like a paste, or a broth, or to marinade the beef or chicken with it. we also use bamboo chopsticks. we recycle our grease for biofuel,” Nobu said.

Nobu (Los Angeles) 903 N. La Cienega Blvd Los Angeles, CA 90069 noburestaurants.com

Matsuhisa Restaurant 129 N. Cienega Blvd.

Beverly Hills, CA 90211 nobumatsuhisa.com

Special thanks to Chef Nobu Matsuhisa, Yukari Hirata-Elston, staff at Matsuhisa, Beverly Hills, CA and Ali Dugaw.

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Beauty

Beauty for the New Year

With the new year ahead of us and looking and feeling fresh is on our mind, Zethina, owner of Zethina Cosmetics and Skincare, shares the latest trends in makeup. She said this year ranges from “barely there” to bright, bold color. It’s all about personal expression, and it’s up to you to pick the trend that best defines “you,” or even the whimsy of the day! Zethina creates custom blended mineral cosmetics, are all natural and she has over 150 eye shadows and blush colors in every shade, from mattes to shimmers. They do not contain bismuth oxychloride, talc, fillers, oils or petrol chemicals.

Tip: When choosing makeup, make sure to look for products that are (paraben, animal cruelty-free, etc.).

Intense Lip Colors Feeling a little daring? Try a bright, bold lip color in a shade of ruby red, shocking pink, or captivating coral. Bold lip color will make you feel chic and feminine, but this feeling can be lost if you overdo the rest of your makeup. Keep your eyes simple, and use a matte color in a natural shade for your blush.

Annee

Sweep a soft matte color (“Hope”) over the entire lid, then add a soft brown (“Dawn”) to the crease of the eye and use the same soft brown (“Dawn”) under the bottom lash line.

Start the eyeliner slightly outside your natural lash line continuing the line to the tear duct. Liner should be applied slightly thinner on the inner half of the eye. Curl lashes and apply mascara.

Line lips then apply lipstick with a lip brush. When working with intense colors, a lip brush will give you more control. Wear the bold colors matte or glossy— either will be beautiful!

Liquid Lines Liner, liner, liner! Go for definition. Use a brighter color, or stick with the classics like black or brown. To achieve the perfectly lined eye, start your line slightly extended beyond your natural lash line and continue the liner all the way to the tear duct.

The liner should be thinner on the inner eye and thicker on the outer eye to create the “cat eye” effect.

Vivid Eye Shadow Update the sexy, smoky eye look with vivid metallic shades. This season you will see shades of green ranging from moss to emerald, deep cobalt blues and purples in every shade imaginable.

Amber

We used two greens, one slightly lighter than the other. First, we used the lighter green (“Tiger’s Eye”) slightly above the crease, sweeping the color from the outer to the inner eye. To add depth, apply the darker green (“Charmer”) in the outer half of the eye in the crease. On the brow bone and lower eyelid, sweep a soft gold highlight color (“Showgirl”). Line the eyes with a dark brown liner, curl lashes, and add mascara. The blush was a soft, yet warm, color (“Sedona”).

Finish the look with a nude lip gloss.

Zethina has been a makeup artist, TV personality and businesswoman in the Valley for many years. Zethina Cosmetics & Skincare offers a variety of services such as professional cosmetics, facials, clinical treatments, massages, manicures/pedicures, and body treatments.

19420 N. 59th Ave. Suite E-150, Glendale, AZ 85308 zethina.com or call 623-979-4444.

Photography courtesy of Zethina

12 greenliving | January 2012

greenlivingaz.com

Phoenix Mayor Greg Stanton

BY JEFF HECHT

G

reen Living sat down with Phoenix Mayor Greg Stanton and wife Nicole Stanton to learn more about sustainable initiatives and goals for Phoenix and discuss the importance of supporting local business.

At 41 years of age, newly elected Phoenix Mayor Greg Stanton is the city’s first to grow up as a product of a sustainabilityconscious generation.

“As a member of the sustainability committee as a Councilmember, we passed a renewable energy policy that required that 15 percent of the city’s energy come from renewable sources. We’ve committed ourselves to meet that goal, and it’s for our own good that we meet our green energy goals, most visibly solar initiatives, but in other areas, too.”

“From as early as I can remember, my family composted, and whenever we’d eat eggs, we’d put the eggshells in a special bag which we used for gardening later on. I thought every household was doing this. We didn’t call it ‘sustainability’; it’s just what we did, and these were lessons for today we didn’t even realize we were learning at the time.”

With his election to the City’s highest office, Stanton is now in a position to apply those lifelong lessons and work toward his vision for a new and more sustainable future for the desert metropolis he now leads.

It’s clear Stanton already recognizes the impact of every City Council decision as it pertains to Phoenix’s longterm sustainability, and he intends to shine a light on this issue in his new role as Mayor.

“We need to change our mindset Phoenix Mayor Greg Stanton and wife Nicole France Stanton with Ruben Alonzo (left) about sustainability. It has to be a way of “When I define Phoenix or Arizona as being the ‘Solar Capital,’ thinking, and has to be involved in every I don’t just mean in creating solar energy,” explains Stanton. “I decision we make at the City. Transportation want the engineers, architects, computer technicians, and the entire industry to be located here. We have to create a culture planning and sustainability are one and the that this is the place to be for creative thinking on sustainability. same. Land use planning and sustainability Like the Silicon Valley is to computer technology, we need to is the same thing,” Stanton says. “We become the Silicon Valley of sustainability.” haven’t considered this as part of our “Solar is the most obvious area we can work on, with our process up to this point, as we’ve made climate and days of sunlight, but solar is the beginning of the conversation, it’s not the end of the conversation,” notes Stanton. some tremendously important decisions.”

Stanton’s specific detail regarding his plans made it clear that, as he takes office, he’s still continuing to develop new and innovative ideas and initiatives for Phoenix’s sustainability for the future.

14 greenliving | January 2012

Stanton also sees regional and localized transportation planning as a central focus for the long-term sustainability of the Valley.

“This was an issue in the campaign, and I was an unapologetic public transportation advocate,” says Stanton.

Stanton points to the success of localizing programs like the Ahwatukee Foothills Kiss-&-Ride lots for bus rapid transit and light rail commuters, and free neighborhood circulator bus routes within communities like the Sunnyslope and Desert Ridge areas, noting that these amenities assist in shifting the mindset of greenlivingaz.com

Photography by Jake Adams

This thought process was a cornerstone of Stanton’s campaign, most notably presented in a sustainability-specific debate sponsored by ASU’s School of Sustainability, in which Stanton presented a platform focusing on solar energy, transportation initiatives, and adaptive reuse projects throughout the city.

Phoenix can become the Silicon Valley of sustainability ~ Stanton Phoenix’s residents toward the acceptance of mass transit.

“Sustainable transportation planning, however, doesn’t just seek traditional bus or light rail solutions, but asks what about bike and pedestrian ability,” says Stanton. “Why shouldn’t people be able to walk or bike around their areas of town?”

Stanton recalls the underpass at 24th Street and Camelback as a prime example. “As a Councilmember, I took a lot of heat for it…leading the charge for that underpass. But it’s one of those projects that you can hardly find a critic for now, because it’s been integrated so well into the pedestrian fabric of that area,” says Stanton. “We haven’t done a lot of that around the city, where we make a statement that we are committed to pedestrian and bike activity, or to those with disabilities. We should be thinking about projects like we did in the Biltmore Corridor. We need to make that mindset a priority.”

In addition to creating easy and sustainable transportation options, Stanton is proud of identifying adaptive reuse, or sustainable redevelopment, as a cornerstone of his efforts to not only create new points of pride throughout the city, but as a way to create community gathering points, even if they are only temporary.

Stanton discussed his desire to see development companies and property owners put these parcels to beneficial community uses while awaiting an upturn in the economy. “Things like farmer’s markets, community parks, and gardens are a great temporary use for projects that will eventually be high-rise offices or condos.”

“The sunflower project downtown is a fantastic example,” Stanton explains. “It won’t always be a sunflower field—someday there will be development on that project—but in the meantime, it’s a great use of the land, and it serves to build good faith and goodwill with the surrounding neighborhoods, which will only benefit the developers of the property down the line.”

“The ability of the City to allow users to quickly get into great buildings and get open will further create these opportunities,” notes Stanton.

Stanton also noted that specific opportunities exist for ecofriendly public works projects. “We can get reused energy from our landfills, and water reclamation projects and the surrounding riparian habitats like the one at Tres Rios are so underpublicized for how cutting-edge they are, cleaning water the way nature used to do it.” greenlivingaz.com

Greg and Nicole Stanton with their children, Trevor, 4, and Violet, 1

Nicole StaNtoN has been recognized as a business leader in our community for several years, known for her involvement as an attorney at the firm of Quarles & Brady LLP. She’s also well known as an arts advocate, stemming from her volunteer work with the Phoenix Art Museum.

Nicole Stanton grew up a product of the arts (her mother is an artist with her own studio in Utah), and her arts advocacy began by coordinating a focus group to measure the interest and involvement of young professional women in the arts. From this focus group, Stanton was instrumental in the creation of the Women’s Metropolitan Arts Council (WMAC), a professional organization founded eight years ago which hosts networking events, arts education seminars, and discussions aimed at creating engagement and support for the arts community from young professional women.

Stanton also has a passion for supporting her community by shopping at local retail outlets. “It requires a shift in the way you think, buying things at local businesses. I often find new local places to shop when I’m out and about, and one of the things I love to give as presents are gift cards to local businesses. It helps others discover the local gems which are located and doing business within our community.”

Stanton also believes in supporting Phoenix’s sustainability initiatives by shopping at local food outlets and locally owned and operated farmer’s markets.

“Instead of having meetings at Starbucks, I always try and meet at local coffee shops or restaurants,” said Stanton. “We are definitely local-restaurant seekers, and are always looking to support those within our community.”

January 2012 | greenliving 15

As the city’s incoming Mayor, Stanton also recognizes that creating a healthy and sustainable community requires more than just championing and implementing eco-friendly, renewable energy, and “green” strategies. It also depends on the health, vitality, and prosperity of the city’s residents. To that end, Stanton advocates a long-term economic plan that creates careers and opportunities for residents, and puts an emphasis on the education of our children.

“There’s a very important connection between sustainability and fighting poverty, and I think it’s not an obvious connection.

I believe we need more diversity of economy, including more higher-wage jobs and more workforce opportunities for those with a higher education,” notes Stanton. “If we are going to compete in an international economy, we must get more of our young people graduating high school and college, then on to cutting-edge careers here.”

“The number one thing I can do is to be a passionate advocate for the City’s involvement in education—our early childhood education programs, afterschool programs, and our continuing partnerships with higher education institutions. I plan to use the

Mayor’s office to be an advocate for legislation that benefits our educational system,” said Stanton.

One thing certainly comes across as Stanton prepares for the next challenge in his career—he’s focused and motivated, and will work tirelessly in his role as Mayor to create every possible opportunity for his hometown to thrive well into the future.

“We can’t rely on short-term growth opportunities – that won’t get the job done. We have to ask ourselves ‘are we really doing what we need to do to be successful?’“ Listening to Stanton discuss his sustainability agenda, the answer seems to be “yes!”

Jeff Hecht is a public relations consultant and freelance writer. @JeffHechtAZ

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Health & Wellness

For Your Pet’s Health with

Vitamin C

BY DR. GARRY F. GORDON, MD, DO, MD(H)

W

e love our pets, and for many of us, they are just like members of the family. As we are seeking better health and longevity for ourselves, we need to remember that our pets are also susceptible to illnesses and diseases caused by poor nutrition, infections, pollution, toxins, stress, and too little exercise. In many ways our pets are even more vulnerable. Like children, they eat, breathe and play closer to the ground, and are exposed to toxins typically present at ground level like viruses, bacteria, parasites, pesticides, heavy metals, flame retardants, and other chemicals used in the production of carpeting and manmade flooring.

Some of the most common conditions affecting our pets today such as allergies, arthritis, bladder problems, hip dysplasia, spinal myelopathy, skin problems, fungal infections, various cancers, tumors, and viral infections like distemper, can be associated with vitamin C deficiency.

Vitamin C is vitally important for the glandular, circulatory, and immune functions, as well as the healing and regenerative abilities of the body. Vitamin C is a major factor in collagen formation and maintenance of bones and tissues, and is an antioxidant and chelator that helps rid toxins from the blood and tissues. It can help protect your pet against the side effects of vaccinations and some veterinary drugs including steroids and cortisones. Vitamin C is also a major pain reliever and it keeps the teeth strong in aging pets, retarding the aging process.

Although dogs and cats produce a small amount of vitamin C, it is not enough to overcome the toxins and infections they encounter on a daily basis. They need extra vitamin C daily, just like we do.

Using both injections and dietary supplements of powdered vitamin C as a virucidal, Dr. Belfield had outstanding success in treating thousands of dogs and cats, with a wide variety of serious illnesses. “The intravenous use of ascorbate is especially valuable in the therapy of the viral diseases, as it appears to be an effective, non-specific, non-toxic virucidal agent,” he stated. “We have not seen any viral disease that did not respond to this treatment.

Successful therapy appears to depend on using it in sufficiently large doses.”

I routinely give my dogs and horses vitamin C (Bio-En’R-G’y C), which consistently prevents my horse from coughing, and my dog from limping. I recommend daily, quality vitamin C supplements mixed with food to help keep your loving pets resistant to infections, more mentally alert, playful and happy. For more information on Bio-En’R-G’y C for pets, visit gordonresearch.com.

Bio-En’R-G’y C

The first use of orthomolecular medicine in treating animals was by veterinarian Dr. Wendell Belfield in 1965. He was brought a one-year-old female miniature poodle with symptoms indicating distemper—103 temperature, conjunctivitis, vomiting, diarrhea and anorexia. He treated her with three 2000-mg. ascorbic acid injections, given at 24-hour intervals. Within 12 hours of the first injection, she began to improve, and after the second injection, her temperature returned to normal, conjunctivitis was resolving and her appetite had returned; following the third injection, she was back to normal, except for some slight diarrhea

18 greenliving | January 2012

which resolved during the next 24 hours. Examining the dog two weeks after treatment, she was in good condition with no signs of distemper. This is just one of dozens of distemper cases successfully treated with vitamin C.

SOURCES Dr. Belfield’s developments in orthomolecular and veterinary medicine have been published in several journals and magazines, and he is the author of many veterinary care books including How to Have a Healthier Dog: The Benefits of Vitamins and Minerals for Your Dog’s Life Cycles, and The Very Healthy Cat Book: A Vitamin and Mineral Program for Optimal Feline Health, with veteran health writer Martin Zucker.

Belfield WO, DVM. Chronic subclinical scurvy and canine hip dysplasia. VM/SAC. Pet Practice, October 1976; pgs 1399 – 1403. belfield.com/pdfs/Hip_dysplasia.pdf Belfield WO, DVM. Vitamin C in the treatment of canine and feline distemper complex. Veterinary Medicine/Small Animal Clinician (VM/SAC). April 1967; pgs. 345 – 348. belfield.com/pdfs/ VitaminC.pdf Belfield WO, Stone I. Megascorbic Prophylaxis and Megascorbic Therapy: A New Orthomolecular Modality in Veterinary Medicine. Journal of the International Academy of Preventative Medicine, Vol II, No.3, third qtr. 1975; pgs 10 – 26. belfield.com/pdfs/Megascorbic_Prophylaxis.pdf

Garry F. Gordon MD,DO,MD(H), President, Gordon Research Institute. As an internationally recognized expert on chelation therapy, Dr. Gordon is now attempting to establish standards for the proper use of oral and intravenous chelation therapy as an adjunct therapy for all diseases. Currently, Dr. Gordon is a consultant for various supplement companies. He is responsible for the design of many supplements, which are widely used by alternative health practitioners around the world. gordonresearch.com

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“Max’s imagination and his commitment to making ‘healthy’ synonymous with ‘fun’ situate him perfectly between the entertainment and health food markets,” says Osiecki. “He aims to educate three- to five-year-olds, a demographic whose rate of obesity is skyrocketing.” In fact, 32 percent of US children and adolescents are overweight or obese, according to the Centers for Disease Control and Prevention.

Little Boy,

Big Plans

BY ALEX OPECHOWSKI

T

he biggest new name in children’s health belongs to the smallest of namesakes: Max, a little boy “just-thisside-of-five,” is bursting onto the scene with a message that couldn’t be timelier. This charmingly exuberant youngster at the center of the Max on Snax ® brand shows up in his animated episodes, recipe books, games, and kid-friendly kitchen paraphernalia, and loves nothing more than to assemble healthy, tasty snacks for himself and his friends. In each of his animated shorts, Max performs a ditty, engages in some sort of physical activity, and whips up a nutritious treat in a manner easily followed by a preschool audience. “Counting Salad” (a zesty spin on the traditional fruit salad) and “Star Snax” (the sandwich elevated to astronomical heights by virtue of a starshaped cookie cutter) are among the recipes Max employs in his show. Safety always comes first for this self-professed assembly artist who shies away from the use of dangerous kitchen appliances and never fails to remind children to “get the ‘okay’” from “one of those big people,” and to always wash their hands.

Lori Osiecki, creator and founder of Merryweather Farms, the health-focused organization behind Max on Snax®, feels that Max holds a unique position in animated character lore,

Max is making a splash in the world of nutrition, having just recently garnered widespread support from many of the members of the American Academy of Pediatrics at the Academy’s 21st Century Symposium in Boston in October, which addressed childhood obesity. Also introduced during the conference was the new Max on Snax® app, “Max’s Plate,” an innovative game and meal-tracker combo that includes multiple levels of game play and enables users to monitor their daily intake across the five food groups via its “My Plate” feature.

Following this success, the Max on Snax® brand intends to bolster awareness through its “One of Max’s Big People” campaign, wherein culinary superstars pledge their support of Max and his mission, publicly donning shirts that promote the cause. Cat Cora, Betty Fraser, Claud Mann and sports legend Brandi Chastain are celebrities currently on board. “Reaching a wider audience is key,” Osiecki says. “The time for Max’s message is now, and I truly believe that he has the power to make a huge difference in the lives of preschool children.” And that’s just what this boisterous chef-in-the-making intends to do—make a difference, one snack at a time. maxonsnax.com Find Max’s two apps at the iTunes App Store Comment on this article at greenlivingaz.com

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Rosemary a versatile herb that can be used for your home

and health. Maya E. Nahra, RD, LD, shares all the different ways to incorporate this sprig into your home, kitchen or on your body!

HOME 1. Clean with it – Rosemary oil makes a wonderful natural disinfectant that smells better than any chemical cleaning product. Simply mix ½ cup borax into a gallon of hot water, toss in a few sprigs of rosemary and steep for 10 minutes. Store in a spray bottle for all your basic cleaning needs.

2. Natural flea repellant – Add ½ cup chopped rosemary to 4 cups of boiling water. Let cool, strain out rosemary, and add to a spray bottle to spray on your pet’s furry coat.

3. Natural air freshener – A pot of rosemary in your home isn’t just decoration; it’s the perfect ‘green’ air freshener!

4. Repelling mosquitos – When planted outside in pots or in your garden, the natural, yet powerful, oils in the leaves repel unwanted insects.

5. Aromatherapy – Add rosemary oil to your bath, or burn a bundle of it in your fire, for a relaxing scent.

BODY 1. Hair tonic – Boil ½ cup of rosemary in 2 cups of water for a natural hair moisturizing tonic plus dandruff eliminator.

2. Tea – Rosmarinic acid is the antioxidant compound, found to be useful in stimulating the immune system, increasing circulation, and improving digestion. Steep fresh rosemary in hot water with lemon and a tab of honey for a fresh tea.

3. Food – A powerful brain booster and, anti-inflammatory, rosemary has been shown to increase blood flow to the head and brain, improving concentration and increasing cognitive performance.

4. Steam treatment – Used for years, this natural remedy of inhaling the steam of boiling water with rosemary has been used to assist in relieving symptoms of bronchitis, chest congestion, and those associated with colds and flu.

5. Ointment – Rosmarinic acid has also been used as a natural remedy for rheumatism, sores, eczema, bruises, and wounds when used in skin ointments.

KITCHEN 1. Flavorful skewers – Large rosemary bushes often have woody stems which can be used as skewers for the barbecue, adding a subtle flavor to natural meats and fresh vegetables!

2. Flavor olive oil – Make your own rosemary olive oil by heating oil in a pan on medium high heat and adding a few sprigs of rosemary. Alternatively, add a few sprigs to your bottle of olive oil.

Lemon Rosemary Butter

Maya’s Roasted Rosemary Potatoes

• 2 to 3 cloves garlic, minced • 1 tbsp. fresh rosemary leaves, removed from the stem • 1/2 tsp. lemon zest • 1 tbsp. lemon juice • 1 tbsp. raw honey • 1 stick butter, softened Combine all of the ingredients in a bowl. Reshape the butter by placing it on a long piece of wax paper. Form a log and roll the wax paper over it to further roll and shape your lemon rosemary butter. Store in the refrigerator. Pair with fresh baked breads, spread on bruschetta, or flavor grilled or roasted fish!

• 5 tbsp. extra virgin olive oil • 5 baby red potatoes, chopped • Unrefined sea salt • 2 regular spuds, chopped • 5 small purple potatoes, chopped • 2 tbsp. chopped fresh rosemary • 5 tbsp. unsalted butter Preheat oven to 350º. Place all the chopped potatoes on a baking sheet.

Sprinkle all the butter over the top, ½ the olive oil, pinch of salt, and all the rosemary. Roast in the oven for 20 minutes. Add the remaining olive oil and place back in the oven to roast until all the potatoes are cooked through and halfway crispy.

22 greenliving | January 2012

Please note: None of the information provided is meant to treat or diagnose disease. Always consult your doctor before starting a new dietary or treatment regime.

Maya E Nahra, RD, LD Registered Dietitian, Holistic Nutritionist, Intentful Chef , IntentfulChef.com

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Feature

A New Year and a New Green Leaf for the

BY AIMEE WELCH

W

e’ve all seen the little signs in our hotel rooms urging us to reuse our towels and linens, for the sake of our planet— it’s become a ubiquitous practice in the industry, enabling hotels to save on water, labor, and energy costs, and score a few brownie points for being “green.” Outstanding. Considering that the tourism industry as a whole contributes about 5 percent of greenhouse gas (GHG) emissions, is excessive in its water consumption and waste generation, and can threaten biodiversity and the survival, heritage and traditions of local cultures…it’s the least they can do, right?

Let’s give credit where credit is due—that towel and linen service is nothing to scoff at. It was one of the industry’s first environmentally based strategies associated also with a cost savings. According to the website Economically Sound, a 150room hotel can conserve an estimated 72,000 gallons of water and 480 gallons of laundry soap every year using the program.

While a lot of factors go into associating an exact cost savings with those numbers, Marriott International, Inc., reported savings between 11 and 17 percent in hot water and sewer costs at each of its hotels with its Linen Reuse Program—pure profit just for giving guests the opportunity to do something they already want to do.

“Reducing energy use by 10% across the lodging industry would save $745 million per year.” ~ ENERGY STAR

while regulations and priorities may vary between countries, the ultimate goal is the same—“to balance profit on one hand with the planet and people on the other,” as stated on the WTTC website. It’s a delicate balance, but travel and tourism organizations globally are finding creative ways to meet the challenge. From the Four Seasons 10 Million Trees initiative, which currently has more than 35,000 employees in 34 countries working to achieve the company’s 50th anniversary commitment to plant 10 million trees around the world, to Guludo Beach Lodge in Mozambique, Africa, whose non-profit organization (Nema Foundation) works with local communities on a grassroots level to achieve UN Millennium Development Goals like malaria eradication, clean drinking water, primary healthcare and rural agriculture production—the hospitality industry has moved well beyond linens, and shows no signs of looking back.

One huge, sustainable step forward was the recent development of the Carbon Measurement Working Group, whose objective is to calculate and communicate carbon footprints for hotels using unified, standardized methodology and metrics, making it easier for consumers, developers and hoteliers to get an accurate representation of a property’s carbon footprint. Created by the International Tourism Partnership (ITP), the WTTC and 12 major hotel groups including Hilton Worldwide, Hyatt Hotels &

But in an era when global warming and climate change threaten to change the world as we know it, the hotel industry is aiming much higher than linens. A combination of corporate social responsibility, environmental need, consumer demand and economic good sense are driving the industry’s key initiatives in sustainability. Hotels are learning that implementing sustainable practices is good for the environment and for the bottom line, and they’re finding some amazing ways to put their green foot forward.

Key initiatives Big picture, conservation is a major initiative, but only one of many areas on the industry’s checklist of green goals. From standardizing metrics for measuring the industry’s carbon footprint and advocating for progressive environmental policies, to retrofitting buildings for increased efficiencies and educating travelers on the impact of their decisions on local communities— the industry is gettin’ busy, getting’ green.

One major advocate for the cause is the World Travel & Tourism Council (WTTC), whose mission is to “maximize the sustainable growth potential of Travel & Tourism which ensures benefits for consumers, businesses, local people and the environment.”

It’s a mission shared by hotel companies around the world, and

24 greenliving | January 2012

greenlivingaz.com

Feature

A R I Z O N A HOTEL LODGING

&

A S S O C I A T I O N More than 30 Arizona hotels and resorts have earned enough sustainability points to use the Arizona Hotel & Lodging Association’s Certified Green logo

manager at the WTTC, says the list of financial benefits linked to sustainable practices is long, including energy cost reduction methods for energy, water and waste (which directly improve the company’s bottom line); creating value to shareholders; employee retention and recruitment; and increased occupancy.

“Communicating its responsible strategy can help a property attract customers in need of additional reasons to stay there.

There is a growing trend today where customers are asking to stay at hotels which have established good sustainable practices.

For example, customers are looking to recycle at home and when they travel,” said Aimable.

Resorts, Marriott International and Starwood Hotels & Resorts Worldwide, the high-profile partnership further exemplifies the industry’s commitment to making positive changes. “The hotel industry recognizes its responsibility to mitigate its environmental impact. Indeed, many hotel chains globally have set carbon reduction targets. Through this initiative, the industry is furthering its commitments to corporate and individual consumers by helping them to understand their environmental footprint,” said David Scowsill, president and CEO of WTTC. And according to a publication by Ernst & Young titled “Hospitality Going Green,” it’s only going to get greener. “With initiatives such as education programs, reforestation programs, eco-resorts, the implementation of energy-efficient practices, and the development of buildings that comply with governmentdefined standards, the ‘greening’ of the industry is a trend that is here to stay.”

Hotels + Green = Green While being green exclusively for the sake of the environment would be admirable, making some green is an important (and necessary) consideration. Eva Aimable, policy and research greenlivingaz.com

In addition to the major undertakings taken by some hotel companies to preserve biodiversity, ecosystems and local populations, and concurrently boost brand image, underthe-radar green initiatives are also going on, and are directly impacting hotel bottom lines. The Holiday Inn at World’s Fair Park in Knoxville, TN, reported saving approximately $290,000 a year by installing faucet aerators and low-flow toilets, and The Fairmont Royal York in Toronto saves over $197,000 a year through an energy conservation program to replace leaky steam traps and fix leaks. Simple changes like using local products and renewable energy sources – and yes, linen reuse programs – pay for themselves quickly.

A growing number of studies demonstrate that green hotels are profitable hotels and, in the wake of rising energy costs, government pressures, consumer expectations for more earthfriendly practices, an extremely competitive landscape, it’s only a matter of time before green moves from the exception to the rule.

Who says the desert can’t be green?

More than 30 hotels and resorts throughout Arizona use the Arizona Hotel & Lodging Association’s (AzHLA) Certified Green Lodging logo to flaunt their green flair to consumers. And well they should—because it’s not easy to obtain green certification.

The program provides a list of criteria for which hotels can earn “points” toward certification, 150 being the magic number.

Small acts of greenness like cutting up office paper for notepads, recycling printer cartridges and using eco-friendly cleaning supplies earn small points, and big gestures like using solar panels or wind turbines for electricity will get you halfway there.

And Kristin Jarnagin, the vice president of communications January 2012 | greenliving 25

Feature

“Over the last decade, the movement towards ecologically sound tourism has swept across the globe; and the practices being implemented are as diverse as the different geographies.” ~ Global Hospitality Insights, “Hospitality Going Green,” Ernst & Young

First tree planted at Four Seasons Resort Costa Rica as part of 10 Million Trees Initiative SOURCE: livingvalues.fourseasons.com/2011/04/18/10milliontrees

Aloft Hotel Tempe, the only LEED certified hotel in Southern Arizona is also eco-friendly in their daily operations

for AzHLA, says the program’s “Sense of Place” element, which requires lodgers to provide a unique Arizona experience for guests, ranging from the display of historic photographs to specialized spa treatments, is the only one of its kind.

From the Arizona Biltmore’s Historical Tours, to the Enchantment Resort’s innovative onsite water treatment center, many of our hometown hotels are doing us proud. They’re growing gardens onsite, offering green spa services, using exclusively organic linens, and pulling out many other creative stops to roll out the green carpet for guests. And that’s just the tip of the laundry basket. Check out our February issue to find out Arizona’s greenest of the green hotels!

RESOURCES Arizona Hotel & Lodging Association, stayinaz.com/certified-green-hotels.html Business Green, businessgreen.com/bg/news/2105157/hotel-industry-moves-standardise-carbon-reportingefforts Deloitte, Risks and Rewards of Building a Sustainable Hotel, deloitte.com/assets/Dcom-Greece/Local%20 Assets/Documents/Attachments/Real%20Estate/RiskandRewards_Hotels.pdf Economically Sound, economicallysound.com/towelsheet_reuse_program_savings.html ENERGY STAR, energystar.gov/index.cfm?c=hospitality.bus_hospitality Ernst & Young, Hospitality Going Green, irei.com/uploads/marketresearch/128/marketResearchFile/ hospitality_insights_DF0052.pdf Green Lodging Certification Programs, walodging.org/sitemanager/uploads/files/PDF%20-%20Green%20 Hospitality%20Certification%20Comparison_032510.pdf Sustainable Business Associates, Best Environmental Practices for the Hotel Industry, sba-int.ch/spec/sba/ download/BGH/SBABGEHOTELLERIEENG2008.pdf World Travel & Tourism Council, wttc.org/our-mission/strategic-priorities/tourism-tomorrow

Aimee Welch is a freelance writer, marketing consultant, and former advertising executive.

She writes advertising copy, magazine and web articles for her company, 17,000 Feet; and for herself, she runs, snowboards, travels and hangs with her husband, two kids and four dogs. She holds a Bachelor of Arts in Journalism from the Ohio State University.

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Intuition is an innate part of everyone and different for each one. It could come in the form of an internal message, a vision for a new big idea, or inner guidance steering you clear of bad business relationships.

In whatever format you receive it - intuition, guidance, a gut feeling, or spirit – you can harness it to work more efficiently, and connect with or reignite passion in your workplace.

Reconnecting with intuition How can you strengthen or reconnect with your intuitive abilities? It requires frequent internal check-ins. Each morning before you start the day, sit quietly and see if any messages or guidance comes to you.

When you take time to get in touch with your day, you’ll notice it unfolding more naturally and with ease – as it should.

You can also test yourself by making mental notes of the messages you receive throughout the day and check yourself to see if they are often reaffirmed. For instance, have you ever thought of someone, then randomly ran into them? Or maybe you wake up craving a bagel, then a co-worker brings in bagels.

These seemingly simple occurrences will allow you to check in and confirm the messages you are receiving.

When stress interrupts take action We are a society of “doers,” constantly on the go and often without conscious thought of whether or not what we are doing is really coming from a place of authenticity. This leads us to become disconnected from our intuitive abilities and out of alignment. When you feel stress coming on, do a personal check-in to see what caused the disconnection—was it a specific incident or a slow digression away from your life’s passions? Then take steps to resolve it!

The resolution will depend on the situation, and might be a challenge to reconnect with your intuition until the block is removed. It could include journaling, having an in-depth conversation, or taking proactive steps to reintroduce your passions into your lifestyle. The positive action step itself will clear the block of feeling discontent.

Reignite passion Passion is crucial to living a life of purpose and keeps us focused, driven and motivated in life, and particularly in the workplace.

Passion, however, can also come with its challenges, whether you are not sure of your passion or you are currently in an occupation that isn’t fulfilling it.

If you don’t know what your passion is, it’s worth researching to uncover it. Start by recalling the activities you enjoy and make a list of things you would offer to do for free today, simply because you enjoy it. What would you continue to do even if you never got paid?

On the other side, if you know your passion, but your current job isn’t fulfilling it, there are a couple options to consider—either make the transition to one that does, or create an action plan to work toward it.

If leaving your current occupation isn’t an option, focus on ways this particular job fits into the positive vision of your life purpose and provides the financial means to pursue your goal.

Everything we do supports our movement forward.

Think positively, feel the appreciation, and follow your intuition—the passion and high energy will follow.

Lynn M. Bunch is the founder of The Center for Intuitive Development in Phoenix, an educational center for self-awareness, personal development and spiritual enlightenment. intuitivedevelopment.org

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Architecture

BY DAVID M. BROWN

G

enna Batycki, M.Ed., and her sister, Allyson Tewers, teach sustainable principles at their preschool, which is already getting gold stars in sustainability. On Sept. 12, 2011, the Phoenix natives opened Natural Choice Academy in north Phoenix—they call it the Valley’s “first all-natural preschool.”

This 25-year-old repurposed building includes six classrooms for infant-through-pre-kindergarten, a multipurpose room/cafeteria, office space, kitchen, playground and organic garden tended in part by the older children. Currently, 50 students from across the Valley attend the school, including the founders’ own children.

The sisters are building to a capacity enrollment of 117.

“By teaching children about green choices when young, we hope to be a small part of raising consciousness about the environment and change the world one choice at a time.”

– Allyson Tewers, preschool director at Natural Choice Academy

Batycki and Tewers planned their sustainable concept from the beginning, starting by re-using an existing building on the oneacre site. “We would have loved to build a perfectly green new campus, but this building would still be here and a lot of waste would have resulted from the process,” says Tewers. Upgrades included natural and sustainable materials, such as Marmoleum flooring, VOC-free paint, and GREENGUARD-certified laminates.

Similarly, most of the classroom furniture is GREENGUARDcertified and made of wood to limit off-gassing. Many of the toys are also wooden and eco-friendly; for example, the play blocks are made of rubberwood—considered more environmentally friendly than other hardwoods. Organic cotton sheets are used on the cribs and cots in support of pesticide-free farming, and they buy local products whenever possible, Tewers explains.

Additionally, the school only uses FSC-certified paper, and environmentally friendly plant-based detergents for the laundry.

Food is served on reusable plates, and they installed a carbonbased, no-waste water filtration system which filters water from the building into drinking-level quality.

Natural Choice also participates in the APS Green Choice program to support reusable energy sources. The landscape maintenance is handled by a company that uses zero-emission equipment.

“We recycle everything we can and purchase recycled and environmentally friendly products for our school,” says Batycki.

The centerpiece of the “backyard” (the school is in a residential setting) is the organic Garden of Eco. “We replace food-miles with food-feet,” Tewers says, chuckling.

The garden was designed and installed with low-water-use drip irrigation and raised beds by Rebecca Kidwell, co-owner of the Farmyard LLC, an urban farm in Phoenix. This fall, the garden produced lettuces, sugar snap peas, rainbow carrots (purple, red, orange, yellow), celery, cabbage, strawberries, cherry tomatoes, radishes and a selection of herbs.

“We worked with Natural Choice’s chef Nadia to see what she would utilize most in her snacks and meals for the kids, and then planned accordingly,” Kidwell says.

Older students, ranging from 5 to 8 years old, volunteered to help prepare the garden. “We all agreed that having the kids help plant and allow them to get their hands in the soil would be the ideal scenario for growth and education,” she explains. “We love the opportunity to turn an unused portion of property into a

greenlivingaz.com

January 2012 | greenliving 31

Architecture productive garden for kids to learn from and enjoy.”

Kidwell returns regularly to maintain the garden, and educate students. “Our ongoing effort with Natural Choice is important because children receive firsthand knowledge of where food comes from and how it should taste,” she says, asking, “If we don’t teach our kids the difference between fresh food from the garden and processed food, should we be shocked when they do not make healthy decisions of their own?”

In addition, the garden attracts birds and insects, which makes viewing easy for children and creates an outdoor science lab, too.

“It’s good for the mind, soul, and body,” Kidwell says.

Parents of preschoolers make conscious selections in placing their children here. Paradise Valley residents Melissa Ondo, an international businesswoman, and her husband, Erik Gonzales, an artist, selected the school for their 18-month-old, Navarre, because they wanted more than just a place to fill his day while they worked. Because the school focuses on personalized activities and education, they have already noticed significant developmental progress in his first year there. Most importantly, “We were drawn to Natural Choice Academy due to their commitment to the environment and healthy natural eating, which mirrors the green living my family practices. At home we recycle, eat as organic and healthy as is feasible, as well as make general buying decisions with a focus on the environment and the impact our decisions can have,” said Ondo.

For the owners and directors, this green commitment makes sense, and is the right choice. “By building a green business and seeing it succeed through the support of like-minded families,” Tewers says, “we believe Natural Choice Academy can be an example of how making green choices can be good for business—and good for the planet.”

“Being green is about making choices. We believe people have the power to change the world through small choices made every day,” says Batycki. “With [a combination of] more than 25 years’ experience educating children, we know firsthand that lessons learned in childhood will make a difference for a lifetime. That’s why a natural preschool focusing on sustainability and quality preschool care was the right fit for us.”

Batycki, M.Ed., is the school’s curriculum director and earned her bachelor’s degree in Elementary Education from Arizona State University graduating summa cum laude and a master’s degree in Educational Leadership from Northern Arizona University. She has 10 years’ experience in public education at one of Phoenix’s excelling K–8 elementary schools, and four years working as a classroom teacher at a local preschool.

Tewers, the preschool director, is completing her bachelor’s degree in Human and Family Development from Arizona State University and brings 12 years’ teaching experience, and was previously director of another local preschool.

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Valley-based writer David M. Brown writes on green buildings. If you have a story idea, he is at david@azwriter.com and dmbrownone@msn.com.

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January 2012 | greenliving 33

Technology

I have seen the future, and it is right around the nano-corner.

BY WILLIAM JANHONEN, LEED-AP, NAHB-CGP

O

n July 20, 1969, President Kennedy’s forecast of men walking on the moon and safely returning to Earth came to pass. On that day in July, Neil Armstrong and Edwin “Buzz” Aldrin, Jr., set foot on the moon, becoming instant poster boys for the advancement of American technology. That decade of invention introduced us to new wonders such as the audio cassette, halogen lamps, Astroturf, a handheld calculator, the very first artificial heart, the first video game, and ATMs. Yet if you told a person in 1969 that one day wireless communication would make it possible for every person in the world to communicate seamlessly, they would have laughed at you.

I had the pleasure of speaking to one of the most fascinating men I have ever met–Justin Hall-Tipping is the CEO of Nanoholdings, a commercialization network of leading university scientists working in the fledgling field of nanotechnology. We met at his headquarters in Rowayton, CT, and sat in a conference room with a white board. Within the first ten minutes of sitting down together, we had filled the board with ideas and explanations about technology and future possibilities. When asked about the term “commercialization,” Justin commented, “Technology is a wonderful thing, but creating a breakthrough has to be tempered by being able to use that technology to help people, and that is derived by commercialization of the process.”

And helping people is one of the main tenets of Nanoholdings, especially in the area of energy technologies.

According to nanoholdings.com, “The real potential of nanotechnologies is in the field of energy and our goal is to find ways to re-engineer at the nano-scale. We will be able to create energy technologies that are far cleaner, more efficient and therefore cheaper, than any of the fossil fuels or alternative energy technologies around today.”

Imagine being able to use any surface to absorb sunlight and convert the energy collected into electrons at the nanoscale. Your entire house, not just the windows, could become its own solar collector. Then, take the generated electrons and send them to a storage unit about the size of a refrigerator.

For example, the average home is 2200 square feet and uses approximately 18-21Kwh per day. This storage device could hold weeks of energy at one time and distribute it back to your appliances and lighting as needed. And if you are storing excess energy and your neighbor is deficient in stored energy, you could transmit electrons wirelessly through a glyph or small patch on your window to your neighbor and receive energy. You could also sell excess power back to the grid or local provider. The power company’s infrastructure would become less relevant, and every home would become a stand-alone energy plant–no more power outages and no more fossil fuels. This process would revolutionize the generation, transmission, storage and conservation of energy as we know it. The amazing part is that most of what I have just described is already here and working in laboratories around the world through Nanoholdings… and energy is just the beginning.

Nanoholdings is using nanotechnology to take regular sand and create “supersand” by coating each granule with carbon to

34 greenliving | January 2012

create a filtration medium that will remove not only bacterial contaminants, but also certain heavy metals like mercury from water. This advancement could mean an enormous step forward in preventing millions of deaths around the world that occur because of contaminated water.

The practical solutions don’t stop there. Let’s look at night-vision and the potential of decreasing the need for street lights which drain our energy resources and add CO2 to the environment.

According to nanoholdings.com, “Nanoholdings is working on creating a medium using nanotechnology to develop flexible, thin films to replace existing night-vision technology. The films use several nanobased components to convert infrared light into visible light that we can see and understand. The first is a photo-detector film that converts invisible infrared light into electrons. These electrons then stimulate an optical film, like a thin flexible display, to create a visible image.

The overall technology will be less than 1/2000th of a millimeter in thickness, more sensitive than conventional night-vision technologies, and will use just 1/40th of the energy.

“The films will be very flexible and lightweight and can be incorporated into standard glasses or even vehicle windscreens to create night-vision head-up displays. They will also cost a fraction of what it costs to produce conventional night-vision technology. The technology has exciting potential in all security applications. NIRVision technology should be ready for field testing by 2012.”

Justin went one step further, adding, “The visible spectrum we see is a small portion of the total light spectrum. From ultraviolet to infrared, our vision only sees a minute portion, but what if we could convert UV and infrared into visible light in a living setting? We could eliminate our normal methods of lighting by harvesting the “invisible” portions of the light spectrum at night and light our homes by converting the electrons into visible lighting. I would love to create a scenario in those countries where the basics of food, water and energy are far below the average and create a system of eBox energy conversion and storage providing low-cost heat and refrigeration along with a water filtration system to provide potable water while allowing healthier living.” Existing technologies, like carbon nano-tubes which are 1000 times more conductive than copper and harder than steel, supply some of the answers.

When you consider the challenges we face as the world population expands by an additional two billon people over the next 30 years, the answers may lie in developing these new technologies…in looking at life at the nano level. The advancements already made seem like answers looking for questions since so much can be accomplished. Is nanotechnology the next silicon chip? We can only hope that humanitarians like Justin Hall-Tipping and Nanoholdings with their team of scientists continue to think out of the box and create solutions before we run out of time.

Go to ted.com/talks/browse to view Mr. Justin Hall-Tipping’s lecture describing nanotechnology at the TED conference in Edinburgh, Scotland, held July 2011.

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William Janhonen teaches green building at several colleges and universities in the Northeast.

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Wright’s visionary designs emphasized the use of natural materials, harmonious integration of building and landscape and high functionality.

On view through April 29, 2012

Left: Frank Lloyd Wright at Taliesin, Spring Green, WI, 1956. Photo by OBMA. Courtesy Frank Lloyd Wright Foundation, Scottsdale, AZ. The exhibition is co-organized by the Milwaukee Art Museum and Phoenix Art Museum, in collaboration with Frank Lloyd Wright Foundation, Scottsdale, AZ. Presenting sponsors: APS, Bank of America, The Virginia M. Ullman Foundation, Virginia G. Piper Exhibition Endowment Fund. Major sponsors: J.W. Kieckhefer Foundation, Sharon and Lloyd Powell. Supporting sponsors: Meritage Homes Construction, Inc., Lila Harnett, Connoisseurs Circle. Promotional support provided by Univision Arizona and The Phoenician.

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January 2012 | greenliving 35

Feature

Boot Camp Classes

Are Still The Hot Ticket

BY BARBI WALKER

B

oot camp classes are not a new fitness phenomenon, but they are currently the workout du jour. With ever-changing routines, motivational instructors, and team spirit, boot camp classes provide a lot more than just a workout for participants– they provide an experience.

Boot camp classes are just what you’d expect– intense, mentally and physically challenging, and bonding, just like a military boot camp. Happily, the fitness classes are limited to 60 minutes and don’t include a drill sergeant.

Boot camp classes started taking over where the spinning craze left off, somewhere around the late ‘90s. Although spinning and cycling classes still have dedicated devotees pedaling out stellar heart rates, boot camp fitness takes pushing your entire body to a whole new level.

“Boot camps are so popular right now because they are efficient, social and get results,” says Nicole Clancy, a fitness expert and founder of Health Your Way, an online health and wellness magazine.

Classes are usually small, around 6 to 12 people, and are facilitated by an instructor who guides, motivates, and encourages students through 30 to 60 minutes of interval training, which can include anything from wind sprints and push-ups to jump rope and tire pulling or tossing. Students move through the routine quickly, with little time in between, and are challenged to work hard. Many boot camps are held outside at local parks or recreational areas, and are sometimes run and/or created by former professional athletes, coaches or military.

One such boot camp fitness club is SWAT Fitness in Tucson.

SWAT was created by retired Air Force Master Sgt. Ron Holland,

36 greenliving | January 2012

a former military SWAT Commander and Tucson police officer.

He and his wife Jana use their talents to give SWAT its unique edge.

While in the military, Holland worked with overweight airmen to help them meet the military fitness standards. Jana has a master’s degree in psychology and helps members overcome behaviors that get in the way of their success.

Members’ body, mind and spirit are all given a full “workout.”

Through boot camp instruction, cooking classes, nutrition seminars, and lifestyle/wellness coaching, members can work toward a healthy, fit and balanced life at SWAT. Designed around the concept of military boot camps, the workout is a circuit-style program that focuses on the muscle confusion principle, meaning muscles get a different workout every time, or a “shock,” which makes them grow and change.

“To see real results, you need to use muscle confusion,” says Marnie Wong, owner of Boot Camp Babes. “In the three years that we’ve been doing this, we’ve never done the same workout twice.”

Most fitness experts agree that changing up your workout routine is the best way to get results—to improve your cardiovascular system, lose weight and build muscle. But it also keeps students from getting bored and quitting.

The camaraderie that accompanies boot camp fitness is unique.

Classes stimulate a collective, community-minded connection.

With smaller, more personalized classes, members become more supportive of each other. Unlike traditional classes where there is little interchange between students once the music starts, boot camp students sometimes work in pairs or teams. The transition greenlivingaz.com

Feature

from one exercise to another also allows for brief conversation and interaction, and provides a team-like feel.

paying close attention to alignment in poses that strengthen muscles.

It seems easier to make it through hard core classes when you’re not doing it alone, adds Clancy. “The social aspect of boot camps makes us work harder,” she adds.

There are hundreds of boot camp fitness classes throughout the state—a Google search turned up 135,000 results in Arizona.

From corporate health clubs to locally owned, you’ll have no problem finding something to suit your needs and budget. Before you sign up, make sure to check out the instructor’s credentials.

Ask for their certification status and follow up with the organization to ensure they are in good standing, suggests health and fitness website everydayhealth.com.

The personal connections made at Boot Camp Babes are something Wong says they are most proud of. Many of the women are moms and often do a lot of bonding throughout the four-week sessions, she says. One of her rare perks is the childcare offered at the boot camp class. While moms are pushing through their grueling workouts, their kids are playing together under the supervised care of CPR-certified caretakers, enjoying time in the sandbox, being read to, or burning off energy outdoors.

*Check with your doctor before starting any new fitness routine.

“We’re proud of the fact that we are making connections for people, both moms and kids,” says Wong. “We are connecting them to each other, the outdoors, and to the community.”

Although almost all boot camps offered throughout Arizona focus on hard-core circuit training, there is one which is more on the “Om” side of life. Essence Yoga Studio in Queen Creek offers two yoga boot-camp-style classes.

There are beginner and intermediate yoga boot camp classes which offer a slightly faster-paced yoga practice, focusing on alignment. The faster pace provides a cardio workout, while

RESOURCES Boot Camp Babes bootcampbabesaz.com 480-788-9FIT Arcadia | Chandler Essence Yoga Studio 480-710-6943 East Valley info@EssenceYogaStudio.com everydayhealth.com

Marnie Wong Owner/Trainer of Boot Camp Babes Classroom Photography by Craig Bolton Photography

SWAT Fitness swatfitness.com 520-579-6791 Tucson

Barbi Walker is a freelance writer and an award-winning journalist. Barbi lives in Phoenix with her husband and young son.

Comment on this article at greenlivingaz.com

greenlivingaz.com

January 2012 | greenliving 37

Wildlife

Spadefoot Toads

BY ED RICCIUTI

W

hen a spadefoot toad wants to escape a predator, it literally disappears into the earth. Energetically wiggling its booty, it digs backward into the soil using sickle-shaped projections, similar in composition to a fingernail, on each hind leg. One moment it’s visible, the next it’s not, thanks to its built-in, sharpedged “spades.” The spadefoot also retreats underground to escape another sort of threat—heat and aridity. Spadefoot toads in deserts and near-deserts may spend approximately 80 percent of their lives underground, often in a low-metabolism stupor.

The spadefoot offers one of nature’s best examples of how closely the rejuvenation of life is linked to natural cycles—in its case, the reoccurrence of seasonal rains. Three of the four species of spadefoot toads in Arizona emerge from underground and breed when the summer monsoon arrives. Spring rain triggers breeding by the fourth species, the Great Basin spadefoot, whose tolerance for cooler temperatures enables it to range into the northern part of the state. Studies show that it’s not just any rain that calls spadefoot toads from their burrows, which can be a dozen feet deep, but a quick drop in barometric pressure, initiated by a weather front and about two inches of rain, brings them up and into the darkness of night to reproduce.

Out of all of Arizona’s species of spadefoots—including the Great Basin, the plains spadefoot of the east and the Mexican spadefoot, which ranges much of the state—the Couch’s spadefoot

of southern Arizona is best adapted to the desert. Couch’s spadefoot literally lives to reproduce. Buried for up to 10 months, it seldom stirs until the return of the monsoon calls it from the earth. Swarming over the landscape, sometimes crossing roads in droves, it heads for temporary pools and puddles created by the rain. For the next 24 to 48 hours, it is swept up by a feeding and breeding frenzy. It breeds explosively, completing reproduction within a night or two. Floating in the water, males call the females with a loud “wah,” often likened to the bleat of a lamb. When the spadefoot is not mating, it eats. It gorges on prey like winged termites, which also emerge during monsoon storms. During this frantic feast, it can shove enough sustenance into its belly to survive the rest of the year, especially when its metabolic rate decreases while underground.

The eggs of Couch’s spadefoot are clustered in small masses, hatching quickly into tiny tadpoles. From the get-go they are in a race against time. To survive, they must metamorphose from gilled larvae into air-breeding toadlets before the shallow pools dry up.

The young are so marvelously adapted to their arid environment that it appears the drying and warming of the pools actually promotes metamorphic change. In many instances, only a week passes between egg laying, the tadpole stage, and leaving the water as a fully formed, although miniature, toad. By way of comparison, it can take a bullfrog two years to undergo the same transformation.

Human activities that disturb the environment have been a blessing and a curse for spadefoot toads. On one hand, development has destroyed habitats in which they once bred. On the other, people have created new breeding waters. Watering tanks for livestock, impoundments and even basins gouged into the earth provide new breeding grounds for the toads. Regions that previously lacked spadefoot toads now support them because of stock tanks and other artificial waters.

Spadefoot tadpoles swarm in the shallow waters of their nurseries, roiling up sediment and filtering small bits of organic matter and microorganisms from the water. They also feed on algae and small insects that end up in the water, and sometimes the notoriously cannibalistic Couch’s tadpoles even feed on each other.

Spadefoot toads are not the only amphibians that have profoundly adapted to desert life. If there is an amphibian that outdoes the spadefoot in desert climate reproduction, it is the barking frog. Uncommon and secretive, the barking frog inhabits the Huachuca, Santa Rita, Patagonia, Pajarito and Quinlan mountains in Arizona. Living mostly around rock outcrops, it times its breeding to coincide with the first heavy monsoon of the summer. And, like the spadefoot, it breeds explosively, finishing in one or two days. The barking frog, however, goes the spadefoot one better when it comes to handling an environment in which even temporary pools are scarce. It does not need them at all. The barking frog skips the tadpole stage entirely, going directly from egg to fully formed froglet. The frog deposits its eggs in dark, moist crevices and caves, and the female remains with the eggs until they hatch, perhaps adding moisture from skin secretions. The eggs hatch in about a month and a new generation of frogs heads out into the world.

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).

38 greenliving | January 2012

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for 2012

s the New Year dawns and resolutions are made, I encourage each of you to include travel on your list of things to do in 2012 – immerse yourself in different cultures, as travel has a way of expanding your mind and educating the soul. Here’s a list of some of the hottest destinations to suit every budget.

horses, feeding donkeys, fishing and archery. City slickers need not worry – in the evenings, enjoy first-class food and retire in front of a warm fire in a luxurious cabin. For more information, visit hiddenmeadow.com The London Games Nothing draws a crowd like a sporting event, and the Olympic flame burns brightest! This summer, the crowds will be drawn to London, but don’t let that keep you away. It’s definitely a city that can handle the action. Between the high dive and shotput, be sure to work in some time to visit London’s many attractions, including a regular favorite, the Churchill War Rooms. Located between Trafalgar and Parliament Squares, this catacomb of tunnels was where Churchill and his cabinet spent most of WWII. At the end of the war, the rooms were sealed with everything left exactly as it was, including one soldier’s sugar ration. The rooms were recently rediscovered and now host a wonderful, interactive museum. While you’re in London, don’t forget to wander into the countryside to visit Stonehenge, Bath and nearby Wales, which offers its own unique culture and a gorgeous landscape dotted with castles. For more information, go to visitwales.com

Bora Bora Won’t Bore Ya A turquoise lagoon teeming with turtles and colorful tropical fish darting through corals of every size and shape – all seen from the floor of your hotel room. Le Meridien Bora Bora’s over-water bungalows have glass floors offering spectacular views of the lagoon’s crystal-clear waters. If you want to venture outside your hotel, kayaks and sailboats await, or take a tour to the lagoon’s edge to snorkel with sharks, stingrays or manta rays. There’s also hiking, underwater helmet walking, Jet Ski tours, biking and more. For more information, visit tahiti-tourisme.com.

Keep Your Eye on Ireland With its rich history and “gift of gab” friendliness, Ireland is always a hit. Imagine lush green hills, intersected by dry stone walls and punctuated by thatched roof huts and fluffy sheep.

Although Ireland’s recent boom and bust saw much of the traditional housing “traded-up” for modern blocks, it’s still possible to enjoy true Irish hospitality. Learn to jig in Killarney, explore castles in Clare and speak Gaelic in Connemara. Or, to get truly off-the-beaten-path, head northwest to Counties Mayo and Donegal, both offering breathtaking scenery.

Dude, it’s a Ranch!

From shoot-em-up cowboys to wide-open spaces, the Wild West has always had a certain allure for travelers. But with Phoenix pulling its britches up as the 6th biggest city in the U.S., it’s difficult to get that home-on-the-range feeling. In the White Mountains, the hustle and bustle of Phoenix fades to pastures and pines, and life slows way down. At Hidden Meadows Ranch just outside of Greer, AZ, guests can get in on the action of riding

40 greenliving | January 2012

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Travel It’s All Greek to Me! With the Euro on a downturn and the economy in the tank, Greece is at its least expensive in years. If you can live with the possibility of strike delays, travel can be easy and cheap. I recommend avoiding the political turmoil in Athens, and sail out to the islands to enjoy the blue skies, tiny white-washed villages and ruins galore! Ferry service is frequent from Athens but, for a real treat, charter a boat. For more information, visit archipelclub.com Ciao Bella!

In the footsteps of everyone from Leonardo da Vinci to Leonardo DiCaprio, you will be well-received in Italy, where it’s all about art, food, wine and leisure. Don’t miss the narrow streets and canals of Venice, the medieval towers of San Gimignano in Tuscany, and the cliff-hanging villages of Positano on the Amalfi Coast. For information on unique villa rentals, visit parkervillas. com Animal-aska Alaska’s Kenai Peninsula offers an amazing adventure. Located just south of Anchorage, AK, it’s not too far from the mainstream, but it feels a million miles from civilization! Kayak in Kachemak Bay to see otters and seals, head into Prince William Sound to watch glaciers crash into the waters, and go whale-watching near Seward, where you can spot eagles, moose, and bears along the way! RVs are a great way to tour the peninsula, with many destinations connected by a network of decent roads dotted with RV parks. For more information, visit ABCMotorhome.com Vibrant Vietnam Vietnam, a country of rich culture, friendly food and fabulous vistas, has so much more to offer! Saigon in the south is a bustling city filled with war history, but to the north you will find a quieter pace. Hanoi is a beautiful city with colorful architecture

heavily influenced by the French colonists, with close proximity to Halong Bay, with soaring limestone peaks and breathtaking scenery. A three-day cruise through Halong Bay offers ample time to explore beyond the scope of most tourists – with bike rides through remote rice paddies, and kayak through caves into hidden lagoons. For more information, visit bhayacruises.com

We Need More Fruitcakes in this World Closer to Cuba than to Miami, Key West, FL, maintains a barefoot attitude through the streets colorfully lined with funky shops, fun restaurants and interesting museums. Don’t miss the sunset party at Mallory Square, where street performers entertain with pet tricks, unicycles and sword-swallowing.

The Big Apple With its sparkling lights, soaring buildings and crazy mix of cultures, New York City is never boring! If you’ve never been, you really must see the big attractions, but don’t forget to soak in the multicultural atmosphere that makes the city unique. Stroll from Chinatown to Little Italy, and visit a tenement museum.

Then see where all these cultures united years ago at Ellis Island, or take a tour of the United Nations, where they all unite today.

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. Look for the show on PBS this fall. For more information on the series, visit TravelWithKids.tv

Comment on this article at greenlivingaz.com

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January 2012 | greenliving 41

Cool Outrageous

4 [ Metal master This iron wine holder, handmade by local artist and Advanced Blacksmith Clark Martinek, will spruce up any counter and provide ample cocktail talk at your next dinner party. Martinek expresses his passion and love of art through the use of metal. His work can be found at Practical Art in Phoenix. Practical-art.com

1[

SOL-ar A power pack to the stars (celebrities that is), the SoL Hybrid™ Power Pack uses the sun or indoor lighting to recharge your iPhone 4 or 4S. Charging three times faster than a wall charger, the patent-pending product includes an Internal 2400 mAh battery, an LED flashlight, a mini 5 pin USB charging cable, and can extend your battery life by up to 300 percent. It also comes with three free screen protectors (Mirror, Privacy and Fingerprints). Buy.com

2 [Silver linings New from our friends in New Zealand, these gentle clouddesigned coasters made from natural Portuguese cork can make any coffee cup smile.

Water- and dirt-resistant, these unique accessories make a great hostess gift, or conversation starter for your next gathering. Comes in sets of six.

Barefootdynasty.com

pEditor’s Pickf 5 [ Get to the gym With fitness goals on the “to do” list for 2012, get packed and get in gear with this eco-friendly gym bag.

There are vented compartments to hold your shoes, towels or clothes, holsters for your cell phone or iPod, and an adjustable strap on the bottom for a yoga mat.

Gaiam.com

6 [Tee it up After-the-holiday shopping is a great way to surprise your golfer with something eco-friendly. Weighing in at 3.7 pounds, this golf bag from Wilson, made for the course “walker,” is the first golf bag made from recycled material. This bag alone saves 12 gallon-size plastic bottles from the landfill.

Golfsmith.com

3 [ Flameless

but scent-ful candle

Set your mood to “relaxing” with the Amazing Flameless Candle.

No matches needed here as this candle uses LED technology, has a manual on/off switch, and a preprogrammed timer (2, 4, 6 or 8 hours) to last all night. Made with natural beeswax, with melted edges for authenticity, candles come in various colors, and in scented or unscented options.

Theamazingflamelesscandle.com

7 [ Check out the ceramics Support local art and check out this artist and Arizona State University graduate Jennifer Gross, who found her passion in ceramics, and said in her bio on practical-art.com that her work “has taught me how to problem-solve, keep focus, and have patience and discipline.” This piece titled “Porch” will be featured in the wall show through the end of January at Practical Art in Phoenix. Practical-art.com

Send us your cool and outrageous finds to submissions@greenlivingaz.com

42 greenliving | January 2012

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He’s Green she’s Green

She is: Jennifer Burkhart He is: John Burkhart

This year make dental care a priority! Our Green Couple has taken to the toothbrush to give us an evaluation on the latest toothpaste!

Organique Neem & Pomegranate

Free from sodium lauryl sulfate, fluoride, artificial sweeteners, artificial preservatives, cruelty-free.

Auromére Ayurvedic Freshmint with Neem & Peelu

Free from fluoride, artificial sweeteners, artificial preservatives, cruelty-free.

Desert Essence Natural Tea Tree Oil, Mint

Free from fluoride, artificial sweeteners, artificial preservatives, cruelty-free.

Tom’s Propolis & Myrrh, Fennel

He said Organique’s toothpaste was nice and smooth and did an adequate job of cleaning my teeth, but it tasted like mintflavored bug spray. If you have a real problem with mosquitoes biting your tongue, give this one a shot…otherwise steer clear.

sHe said If you can get past the Bengay scent, this one is surprisingly tasty!

It had a nice herbal, minty flavor that was refreshing. Though I was also left with a funky bitter aftertaste, it went away somewhat quickly. Neem (leaf) is added for its astringent and antibacterial properties.

He gave it: She gave it:

He said I’m used to my toothpaste being white, and Auromére’s version is brown. That being said, when I opened the tube I thought it had gone bad. The flavor was decent; they blended together just about every herb, root, nut and twig they could find to enhance this toothpaste, but the chalk base makes it taste like pottery clay.

sHe said Smelled and tasted like fresh mint, looked like brown tile grout.

Not a big deal, it just surprised me and made me think twice about sticking it in my mouth. Glad I did, since it tasted pretty good, and provided long-lasting fresh breath. Peelu, you might ask? A tooth-whitening fiber that seems to be popular among natural toothpastes.

He gave it:

She gave it:

He said Since tea tree oil has great antiseptic and antifungal properties, it sounded like a great idea to put it in toothpaste when I read it on the packaging. Then I brushed with it and realized tea tree oil tastes terrible. This toothpaste does a good job and is probably very good for oral hygiene if you can get over the taste. I couldn’t.

sHe said This one had the strangest consistency, like super-smooth chalk water. Milk of Magnesia, perhaps? Not so fun. It was worth sticking it out for the end result: a cool, perfectly minty-fresh mouth.

Aaah.... Tea tree oil has great antiseptic properties too.

She gave it:

He gave it:

He said I’ve been using Tom’s toothpaste for years. I love the mild black licorice flavor of the fennel. It’s like brushing your teeth with Blackjack gum. They have many other flavors if licorice isn’t your bag. The back of the tube is pretty impressive as well (sustainable practices, no animal testing, no artificial content, and maximized recycled content).

sHe said Propolis and myrrh? Come again? Both tree resins. Tom’s created a clean, healthy-feeling mouth. It left a hint of sweet fennel flavor after brushing. However, I almost choked on the foaminess while brushing - and the black licorice flavor of fennel was, well, interesting.

She gave it:

Free from fluoride, artificial preservatives, cruelty-free.

Burt’s Bees Multicare with fluoride, Peppermint

He gave it:

He said This was like toothpaste on steroids. Twice as thick and twice as minty as the other brands - a good thing because the Burt’s tube is the smallest of the bunch. It tasted pretty darn good considering it has no sweeteners. Definitely use it sparingly.

sHe said I like that this one is 99.2% natural, but wasn’t impressed with the slight bitter flavor while brushing. Thankfully, the peppermint flavor won out and my mouth was left feeling cool and clean.

She gave it:

Free from sodium lauryl sulfate, artificial sweeteners, artificial preservatives, cruelty-free.

greenlivingaz.com

He gave it:

January 2012 | greenliving 43

Preparation time: 15 minutes + overnight soaking (optional) Cooking time: 2 – 4 hours Serves 4

Minestra GarfagninaDi Farro Garfagnina Farro soup

INGREDIENTS 1 cup dried borlotti beans, soaked overnight in water to cover and drained and 3 cups fresh borlotti beans 2/3 cups olive oil plus extra for drizzling 1/3 cup finely chopped lardo (pork fat) or pancetta 2 ripe tomatoes, peeled, seeded and finely chopped

1 celery stalk, finely chopped 1 small onion, finely chopped 1 carrot, finely chopped 1 clove garlic, finely chopped 1 sprig sage, finely chopped 1 spring rosemary, finely chopped Scant 1 cup faro, rinsed Salt and pepper

DIRECTIONS If using dried beans, put them into a large pot and add water to cover.

Bring to a boil and boil vigorously for 15 minutes, then drain. Return the beans to the pan, pour in water to cover and bring to a boil.

Reduce the heat and simmer for 1 1/2 - 2 hours, until tender. If using fresh beans, bring a large pan of water to a boil, add the beans, reduce the heat and simmer for 1 hour or until tender.

Meanwhile, heat the oil in a shallow pan. Add the lardo or pancetta, tomatoes, celery, onion, carrot, garlic, sage and rosemary and cook over low heat, stirring occasionally, for 30 minutes. Season with salt and pepper.

When the beans are tender, drain them, reserving the cooking liquid.

Add the beans with a little of the cooking liquid to the pan of vegetables and puree the mixture with a stick blender. Alternatively, press the beans through a sieve before adding them to the pan.

Cook, stirring occasionally, for 5 minutes, then stir in the reserved cooking liquid and bring to a boil.

Add the faro and cook over medium heat, stirring occasionally for about 1 hour, until render. Taste and season with salt and pepper, then transfer the soup to a warmed tureen. Drizzle with 1-2 rings of olive oil and serve immediately.

Recipe provided by Gabrielle Bertaccini, IL TOCCO FOOD, info@iltoccofood.com

Quinoa

Serves 4

INGREDIENTS 2 cups cooked quinoa (cooked using gluten-free chicken stock/vegetable stock) 2 tbsp. olive oil 1 cup finely diced onion 2 garlic cloves finely chopped

Pomegranate Pow 1/2 cup chopped walnuts (or other preferred nut) 3 tbsp. fresh parsley chopped 1/2 tbsp. lemon zest finely diced 1 tbsp. lemon juice Salt & pepper to taste

DIRECTIONS Put olive oil into a skillet over medium to medium high heat. Add onion and sauté until translucent, about 2 minutes. Add garlic and sauté until fragrant; do not allow garlic to brown. Add walnuts and quinoa and cook until golden, stirring frequently. Remove from heat. Stir in parsley, lemon zest, lemon juice (add it in increments and taste each time), salt and pepper to taste.

You may add scrambled eggs to make this a breakfast dish or cooked meats such as chicken, beef, pork, gluten-free sausage, or seafood for another meal of the day.

Recipe provided by Mary Heitmeyer of Healthy U TV

44 greenliving | January 2012

INGREDIENTS 1 cup (8 oz.) Vanilla Almond Breeze® almond milk 1/2 cup pomegranate juice 1 cup frozen unsweetened strawberries, partially thawed 1 ripe banana, peeled, sliced and frozen DIRECTIONS Blend Almond Breeze with remaining ingredients until smooth.

Recipe and photo provided by Almond Breeze®

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January 2012 | greenliving 47

elaxing places

Pilar Packer enjoys the scenic drive along Route 66 on the way to Lake Havasu where she toured the London Bridge.

w at Schnebly erlooking the vie Andrea Aker ovout. This “backdoor” view of Hill Road Look cks is truly magical. You can Sedona’s red ro ery and relax without many take in the scen k Kevin Korycane distractions.

Photo taken by

A popular destination for Mountain has become a hikers, Camelback landscape. If you can mustaple of Arizona Camelback unveils one ofster the vertical hike, the best views of the Phoenix horizon.

Photo from istockphoto

Photo taken by Steve Packer

Thank you to our readers for submitting their special places to relax within our beautiful state of Arizona.

If you have a relaxing place to share, please email us at submissions@greenlivingaz.com

48 greenliving | January 2012

Relaxing by th Lowes Ventanae waterfall at Canyon Tucson Photo tak en by Michael

Moriarty

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