Green Living November 2010

November 2010

Your conscious life

AZ

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MAGAZINE

HARVEST W

r u yo

in ? s t’ D a h O

FO

Biofuel

Oil to Energy

Tuscany

Slowing Down and Getting Fresh

ALSO INSIDE:

Green this Holiday Corporate Social Responsibility A.D.H.D or Food Dye | Sustainable Agriculture RARE: Portraits of America’s Endangered Species Green Living AZ Magazine is Forest Stewardship Council Certified, printed on post-consumer waste paper with soy-based inks.

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features

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November 2010

Greening the Eating Process

50 36

Sustainable Agriculture

Slowing Down and Getting Fresh Cover Photo

November 2010

Your conscious life

AZ

Photography by Angelina rose Photography angelinarosephotography.com

•

MAGAZINE

HARVEST ur yo s in D? at’ O

Wh

FO

Biofuel

Oil to Energy

Tuscany

Slowing Down and Getting Fresh

ALSO INSIDE:

Green this Holiday Corporate Social Responsibility A.D.H.D or Food Dye | Sustainable Agriculture RARE: Portraits of America’s Endangered Species Green Living AZ Magazine is Forest Stewardship Council Certified, printed on post-consumer waste paper with soy-based inks.

2 greenliving az | November 2010

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departments

November 2010 Live Green

4 Editor’s Note

Greening the Eating Process

60 Green Scenes

Greenwashing

63 Green Pages

A.D.H.D. or Food Dye?

64 Green Personalities

F.I.G.H.T.: I is for Infections Stress Less this Holiday Get a Boost the Natural Way Green your Kitchen

8 12 14 16 18 20 21

Work Green Choosing Smart Building Products Sustainable Agriculture Eco-Terminology Becoming Ever Green...

Oil to Energy: Biofuel LEED Neighborhoods East Meets West Grab THIS | Not That Car Review: Lexus GS450 Hybrid ASU Polytech ISTB III Corporate Social Responsibility

54

34 36 38 38 39 40 42 42 43 46 48

10 Ways to Winterize your Wonderland Save GR$$N this Holiday Community Gardens Pet Composting Green Kids Simplify your Recipes Queen Creek Olive Mill Fat Cat! Weight Control for Pets

26

46

Play Green Tuscany Chef Sustainability Book Review RARE Author: Joel Sartore

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22 23 24 26 28 30 32 33

50 52 53 54

55 56 57 58 59

He’s Green She’s Green Green Heros Cool and Outrageous Stuff Recipes Games November 2010 | greenliving az 3

November 2010

Editor’s Note

W

hether I host a party or attend one in someone’s home, at the end of the

night everyone seems to end up in the kitchen, nibbling on food and sipping their beverage of choice. The truth is that food brings people together, it creates bonds and it creates communities. We come together to celebrate birthdays, holidays, anniversaries, weekly TGIFs, and the common thread is food. The best memories I’ve ever had included vibrant and humorous conversation paired with some

and families. Value food, value your body, it

amazing food and usually a bottle, or two, of

starts with YOU!

wine.

In our LIVE section we dissect and digest what is Growing up, my mother would spend hours

really in our food, from food dyes to preservatives

cooking elaborate dishes. What made mom’s

to stuff we can’t pronounce that contributes

food so good was that it didn’t come from a

meaningfully to our health risks. We celebrate

box or some freeze dried package in which you

the farmer this month through our “Sprout

added water and viola, there’s a meal. It started

to Spread” article, focused on local Farmer’s

with fresh vegetables, meats and herbs. It started

markets, and “Sustainable Agriculture” found in

with the value we placed on our food. In this

our WORK section. Learn how your Thanksgiving

30 minute-or-less, pop-it-in-the-microwave and

leftovers could help power a car in “Oil to

done society, it appears that we have placed

Energy”. To inspire your appetite, take a trip to

more value on the quick and easy than the

Tuscany, Italy with us and learn about Slow Food,

original intent of food - nutrition to our body.

and how people celebrate the essence and joy of

How we value food aligns with the value we place on our health. What we accept into our

food.

Mangia bene, vivi felice | Eat well and live happy

bodies actually has a direct effect on our health.

Any medical professional, nutritionist or personal trainer will tell you right out of the gate, you have to have a healthy diet to do more and live better.

We dedicate this issue to the harvest, from soil to table, and celebrations to come with our friends

Tishin Donkersley, M.A., Editor-in-Chief

p.s. I would like to thank my writers for delving into their topics and using their passion to fuel their messages. Thanks also to my family and friends who are the best support system. Love to the GLAZ team.

Photography by Kate Larson

4 greenliving az | November 2010

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Your conscious life

AZ

Your conscious life

•

MAgAZine

Publisher John B. Stacy

associate Publisher Dorie Morales AZ • MAgAZine dorie@greenlivingaz.com editor-in-chief Tishin Donkersley, M.A. creatiVe director Kate Larson kate@greenlivingaz.com oPerations ManaGer Angela Sinagoga-Stacy angela@greenlivingaz.com PhotoGraPhers Angela Simpson angela@angelinarosephotography.com Sigrid Velund-Miller

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December 9th Buying a Green Home

From energy audits to green financing, everything there is to know about buying a green home + an extraordinary announcement.

Gre en Living M agaz ine

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editorial submissions@greenlivingaz.com Green Living AZ 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 © 2010 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. Single copy price is $4.95 or $39 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 AZ magazine is printed on recycled, post-consumer waste paper and use soy-based inks.

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Greening the Eating Process A New Vocabulary for Good Health

BY CLAUDINE J. TAILLAC, M.A.

Photography by Kate Larson

8 greenliving az | November 2010

greenlivingaz.com

Feature

Changes in food production over the past century have allowed us to take for granted how we fuel our bodies. In fact, our current zeitgeist

is the healthier zone. As soon as you start going up and down those aisles, you’ve entered the kingdom of processed foods.

Trans fats, refined grains and high-fructose corn syrup are the trifecta of processed foods.

endorses food as a tool for fun and pleasure, for celebration and reward. Mindfulness in eating has become a rare commodity.

Mouth open, fork (or fast-food bag) in hand, how often do we stop and remember that our bodies rely on what we put in them to sustain healthy brain function, maintain proper body systems and keep us energized to maintain our hectic lifestyles? We don’t because we are strong and robust, able to breathe and drink highly polluted air and water, and still live to be nonagenarians.

Refined grains, found in white foods like bread, rice and pasta, are used to preserve products for long lives spent in transit to the store and then on the shelves. The consequences of consuming refined grains versus whole grains are diabetes, heart disease and high blood pressure. Don’t be fooled by brown bread sprinkled with oats; it very well may be white bread colored with molasses.

Modern communal food preparation has advanced since the times of hunting and gathering. Today’s foraging process begins at the grocery store, where we balance our cell phones in one hand while half-consciously placing tomatoes from Brazil into our shopping carts, without a hint of irony that it is the middle of November and Brazil is 6,000 miles away. Note: This is not a manifesto against the malevolence of our current lifestyle.

We live how we live. Our habits are a product of the natural progression of advancement and, in part, of necessity — from a sociological perspective, it is fascinating. That we can eat a tomato grown in a country we may never step foot in offers a certain level of connectedness that is special and important to our time in history, but are there costs, to ourselves and the environment, that come with these behaviors? The cost may be that we are becoming less connected to our own bodies and to indigenous foods, creating a false belief that because food is easy to obtain, it is also categorically innocuous.

Once we begin the journey to uncover what is really in the food we consume, it can feel like entering a war zone. Understanding the food industry requires gaining a new vocabulary — full of words and terminology that can hardly be described as welcoming. As a child, we learned a food vocabulary of solid foods: carrot, peas, banana, cookie. As adults, we are asking questions like, “What’s been added to those peeled baby carrots to keep them good for several weeks?” and “What’s in that low-fat cookie that makes it taste just like a high-fat cookie?” With more than 3,000 food additives on the FDA’s “Everything Added to Food in the United States” list, trying to understand them all can be overwhelming.

Some additives like citric acid, salt and vitamin E are truly harmless (the FDA calls these “Generally Recognized as Safe” or GRAS) and have been used for years as food preservatives. Now that biotechnology has become a part of food production, an important discernment must be made regarding some of these additives. Rennin, an enzyme extracted from calf’s stomachs and added to some cheeses, is now being bioengineered. The same can be true for some vitamins, which can be extracted from a fruit or vegetable and then added to food, or created in a laboratory — often the more economical route.

Sadly, the majority of our food budget is spent on processed foods. Think of it this way: the perimeter of the grocery store greenlivingaz.com

High-fructose corn syrup is everywhere, from frozen foods to bread, sour cream, bacon and spaghetti sauce. Just start looking for it, and prepare to be amazed. Manufacturers use this inexpensive sweetener to keep foods moist and colorful so they can sit (preserved) on shelves for longer periods of time.

High-fructose corn syrup has also been accused of causing an imbalance in metabolism that leads to overeating and an increase in the body’s production of triglycerides, which hasn’t done America’s health bottom line any favors.

the perimeter of the grocery store is the healthier zone. As soon as you start going up and down those aisles, you’ve entered the kingdom of processed foods.”

The Center for Science in the Public Interest lists 18 additives (six are artificial colorings) to avoid found on its website (cspinet.org), and eight additives to use caution with (three are artificial colorings). In recent decades, artificial colorings, artificial sweeteners and trans fats are the three additives that have gotten most attention in terms of raising health concerns.

Trans fats are a good example of an additive that is generally considered not good for us to consume, yet the FDA has not banned it, although it recommends consuming it in moderation.

Artificial sweeteners are on the controversial fence, as the FDA does not support current research that shows evidence of negative effects on health.

Artificial colorings (food dyes) have been a focus of dissent surrounding learning difficulties in children, most specifically Attention Deficit Hyperactivity Disorder (ADHD), for decades.

FDA panels and reviews of studies on the links of food dyes to ADHD have repeatedly concluded that there is not a substantiated link between color additives and behavioral effects.

Conversely, the Center for Science in the Public Interest’s 1999 study “Diet, ADHD & Behavior, A Quarter-Century Review” (updated in 2009) notes that “Following more than two decades November 2010 | greenliving az 9

Feature

“ArizonA is the second most impoverished and food insecure state in the country.” of research on food dyes and hyperactivity, an important 2004 meta-analysis concluded that ‘our results strongly suggest an association between ingestion of [synthetic food dyes] and hyperactivity.’”

The study includes anecdotal evidence that connections have been conclusive enough for European officials to take notice. England’s equivalent to the United States FDA, the British Food Standards Agency (FSA), recently tasked food manufacturers with limiting their usable amount of food dyes, and offered the following advice to parents: “If a child shows signs of hyperactivity or Attention Deficit Hyperactivity Disorder (ADHD), then eliminating the colours used…from their diet might have some beneficial effects.” The “Diet, ADHD & Behavior” study also notes, “In July 2008, the European Parliament approved a measure that requires foods containing any of the colors used in the Southampton study to bear a warning notice that consumption of the food dye(s) ‘may have an adverse effect on activity and attention in children.’” The law was slated to become effective midway through 2010.

For consumers and parents, it is easy to get stuck in the quagmire that exists regarding this issue. With no one definitely stating that food dyes contribute to attention and learning disorders, yet so much evidence stacked up against food dyes, the truth is blurred and the only option is to choose to avoid the substance all together.

In the quest for awareness, a trip to the WebEcoist (webecoist. com) offers “10 Weird and Gross Ingredients in Processed Food.”

It may be more entertaining than useful to know that crushed beetles are used to create red food dye (used heavily in candy), but it does emphasize the point that there are a lot of wizards behind the curtain in the land of food production. The constant objective here is to find out what is in the food you consume.

The FDA website offers a search engine for locating detailed information on the ingredients of specific foods, as well as education on food additives found on food labels. (fda.gov/Food/ default.htm) The Center for Science in the Public Interest offers

10 greenliving az | November 2010

a comprehensive “Chemical Cuisine” breakdown on its website of dyes and where they can be found lurking in foods.

The companion on the teeter-totter of reasons to green the eating process is the environment. Before you start envisioning the entire planet, the closer-to-home issue here is food security.

Food security pertains to each of our individual communities. A community is only as food secure as its ability to provide food for its community members. Enter farmers’ markets, where food producers are given the opportunity to increase the support for their products, thereby strengthening their ability to continue to provide those products, leading to greater food security.

Gary Nabhan, Ph.D., is a writer, lecturer and world-renowned conservation scientist whose work is dedicated to food security.

He’s currently working on the University of Arizona’s Food Security and Environmental Change and Sabores sin Fronteras (Flavors without Borders) alliance, a collaboration to “conserve farming and food folkways that span the U.S./Mexico borderlands from Texas and Tamaulipas on the east to Ambos Californias on the west.”

“Arizona is the second most impoverished and food insecure state in the country. The economy directly affects what people spend their food money on. The few dollars people have (on a low-income budget) combined with market pressure encourages them to choose empty-calorie items,” Nabhan said. He explained that America has an odd relationship with food insecurity. When combined with poverty, it does not equal malnutrition and starvation like in other countries. In America, the availability of inexpensive bulk food and fast food means being poor here equals malnutrition and overnutrition (obesity). During an economic downturn, more people are forced to buy bulk foods.

“Those poor food choices increase costs for the community and the nation in terms of health care. The cost to families is threefold: emotional, physical and spiritual health.”

One farmers’ market fallacy is that they are not for the lowincome consumer; however, the cost savings in the long run, in greenlivingaz.com

Feature terms of increased health and reduced health care expenditures, is remarkable. In the short term, shopping at farmers’ markets is economically sound since it supports local food producers, increases jobs and puts more money back into the local community. And while some items may be priced higher than at a bulk food store, knowing how to efficiently utilize farmers’ markets can lead to great savings.

“Fifty percent of people utilizing the Santa Cruz Farmers’ Market in Tucson are now lower-income due to the efforts of farmers’ markets. There are more than 50 farmers’ markets in Arizona now; more and more people are getting it,” said Nabhan.

Nabhan offered ways to be strategic when utilizing Arizona’s farmers’ markets and roadside stands: • Be seasonally aware. This allows you to buy at the peak season when food items are at their greatest availability and save for later.

• Utilize travel/commute time. Make a list of the food items you will want over the next month and stop at roadside stands with list in hand. It is cost-effective to know what you already want.

• Start using the freezer to store food. “We do not have to become modern-day canners,” Nabhan said. Use plastic bags to freeze food you’ve purchased at a lower price for later use.

greenlivingaz.com

• Go to localharvest.org to access lists of farmers’ harvest schedules throughout the state, and plan visits to the accessible ones during peak season.

There are now 75 restaurants in Arizona that food source from farmers’ markets, and they proudly display on their menus that they feature Arizona-grown tomatoes and lettuce. Nabhan noted, “When the local food economy grows, it creates better health, more jobs and in turn helps keep the movement going.

The remarkable thing is that there are 6,300 farmers’ markets nationally now (up from 5,000 in 2009).”

New vocabulary in hand with a commitment to making more conscientious food choices are the first steps to greening the eating process. Greater options for cleaner food may not look the way they did 100 years ago, but they can be just as innovative as the high-tech changes the food industry started implementing decades ago that led to the current green food revolution.

SOURCES cspi.org, garynabhan.com, fda.gov, webecoist.com

Claudine J. Taillac, M.A., is a freelance writer and editor specializing in lifestyle topics including travel, food, wine, green living and animal welfare. Her articles have been featured in Mountain Living magazine, as well as for the past 10 years in Fido Friendly magazine.

November 2010 | greenliving az 11

Green-wash | green’wash’, -wôsh’ | verb: The act of misleading consumers regarding the environmental practices of a company or the environmental benefits of a product or service.

How organic do you shop? The US Department of Agriculture (USDA) has a fixed set of standards that must be met by food organizations in order to use the “organic” label in the United States. Most recently the Federal Trade Commission (FTC) has adjusted the standard as to how manufacturers and food producers may claim something to be organic. For the average consumer, if you have ever wondered what it means to shop for “organic” foods, here is the breakdown of the different tiers of organic labeling to help you decide how you want to spend your dollars. Build up your defense by learning these tiers of organic labeling.

100% Organic –(Use of the USDA Organic Seal is optional)

According to USDA’s national organic standard, products labeled as “100% organic” can only contain organically produced ingredients. Products containing 100% organic ingredients can display the USDA Organic logo and / or the certifying agent’s logo.

Organic – (95% or more Organic Ingredients)

To be labeled as “organic,” at least 95% of the ingredients must be organically grown and no more than 5% can come from non-organic ingredients that have been approved on the National List. These products can also display the USDA organic logo and/or the certifier’s logo.

Made with Oganic Ingredients – (At least 70% Organic Ingredients)

Food products labeled as “made with organic ingredients” must be made with at least 70% organic ingredients, three of which must be listed on the back of the package, and again, the remaining 30% of the non-organic ingredients must approved on the National List. These products may display the certifier’s logo but not the USDA organic logo.

Less than 70% Organic Ingredients (Organic Ingredients denoted in ingredient list only)

Other third party labels that adhere to the USDA National Organic Program (NOP) standard include:

12 greenliving az | November 2010

SOURCES usda.gov, http://nofavt.org, tilth.org, ams.usda.gov

greenlivingaz.com

Organic

Dairy

Three reasons to “go organic�

Nutrition Milk from pasture-raised organic cows has been shown to have significantly higher levels of vitamin E, Omega 3 essential fatty acids, beta carotene and other antioxidants than milk from conventional cows raised in confinement.

Safety Buying organic means a reduced risk of exposure to the toxins associated with the more than 600 pesticides, and also the hormones, antibiotics and genetically modified organisms used in conventional farming and agriculture.

The Environment Toxic pesticides and herbicides used in conventional agriculture contribute to the contamination of food, water, soil, and air, diminished wildlife, soil erosion, and more. Organic practices foster healthy animals, healthier soils, clean water and biological diversity.

Eating organic food is healthy – for you and the environment.

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live green

A. D. H. D.

OR FOOD DYE?

T

ishin Donkersley couldn’t understand what was wrong with her son, Mason, then 8 years old. “There was an abrupt change in behavior,” Tishin said. “After returning home from school, he would begin acting so impulsively and overreact in certain situations.” Tishin (who is the Editor-in-Chief of Green Living AZ) was so confused about the sudden change that she and her husband considered speaking with a psychologist to figure out Mason’s behavior issues.

Mason’s grades were excellent and his teachers did not report any classroom problems. Additionally, they heard nothing but positive feedback from his sports coaches, leaving the Donkersleys even more confused about what was going on with their son.

“We were struggling with the impulsivity and didn’t know what the problem was. We wondered why he was having such heightened reactions,” Donkersley said. “It was very draining on us for a long time.”

She would often ask him why he made the decisions he made or acted the way he did. Mason was usually just as dumbfounded as his mother. “It’s like he couldn’t control what he was doing,” Donkersley said. “He just did, and had no conscious thoughts going into it. It was just very impulsive.”

Donkersley recalls the turning point when Mason attended a friend’s birthday party – he ate a cupcake, candy and drank Welch’s grape soda. Afterward, he began itching badly and broke out in hives. Donkersley was thinking of all the possible explanations: Pet allergies? Allergies to the pool chlorine?

His allergic reaction and erratic behavior was actually caused by consuming food dyes.

It turns out that Mason suffers from an allergy to artificial food coloring in foods. Found in everything from Jell-O to cereal to salad dressing, numerous studies have linked synthetic food dyes

14 greenliving az | November 2010

BY KRISTI EATON

to allergies and Attention Deficit Hyperactivity Disorder (ADHD) in children, and cancer in the general population. Recently, a nutrition advocacy group, Center for Science in the Public Interest (CSPI), called on the U.S. Food and Drug Administration to ban their use.

“These synthetic chemicals do absolutely nothing to improve the nutritional quality or safety of foods, but trigger behavior problems in children and, possibly, cancer in anybody,” said Michael F. Jacobson, Executive Director of CSPI, an organization that promotes food safety. “The Food and Drug Administration should ban food dyes, which would force the industry to color foods with real food ingredients, not toxic petrochemicals.”

According to the CSPI’s report, Rainbow of Risks, which Jacobson helped author, only three dyes – Red 40, Yellow 5 and Yellow 6 – account for 90 percent of all dyes used. Since the mid-1900s, the use of food dyes has increased substantially. According to the FDA, consumption has increased five-fold since 1955.

The report stated that the increase in food dye use is a good indication of how Americans have come to rely on processed foods that are colored with dyes. In today’s hectic world, food grabbed on the go is often full of a variety of food dyes. For example, one Kellogg’s Hot Fudge Sundae Pop Tart contains Blue 1, Blue 2, Red 40, Yellow 5 and Yellow 6 food dyes.

In the 1970s, Dr. Ben F. Feingold, Chief of Allergy at Kaiser Permanente Medical Center in San Francisco, was one of the first researchers to notice a link between artificial food dyes and hyperactivity in children. He claimed that the behavior of many of his young patients improved when they were placed on special diets, devoid of food dyes and additives. Since then, additional research has shown the harmful effects of food coloring consumed by children.

A 2004 study by Columbia University showed a cause-and-effect relationship between food dyes and hyperactivity, while recent greenlivingaz.com

British studies by McAnn et al (2007) and the Food Standard Agency (FSA) found that four dyes impaired the behavior of even non-hyperactive children.

In light of the findings, the British government required food and restaurant industries to eliminate the use of the dyes tested by the end of 2009. The European Parliament also passed a law requiring a warning label be placed on all foods that contained any of the six dyes listed. The label warned consumers that the dye “may have an adverse effect on activity and attention in children.”

With the growing list of studies showing a relationship between the additives and children’s behavior, the CSPI petitioned the FDA in 2008 to ban the wide use of food dyes. The FDA maintains that there has been no evidence found linking food additives to hyperactivity in children. “Although this hypothesis was popularized in the 1970s, results from studies on this issue either have been inconclusive, inconsistent, or difficult to interpret due to inadequacies in study design,” the FDA and International Food Information Council Foundation (IFIC) said in their revised brochure on “Food Ingredients and Colors.”

Doris Rapp, an environmental medical specialist and pediatric allergist and, author of Allergies and the Hyperactive Child, indicates, “Too few people realize that dust, mold, pollen, food and chemicals can adversely affect any area of your body.”

feel better within the week, they should check their records and make sure nothing forbidden was consumed.

For immediate relief from a reaction to food additives, Rapp advises pouring one to two teaspoons of baking soda in water and drinking it – it should help within a few minutes.

For Mason, a trip to the allergist and subsequent testing confirmed what his mother had suspected. “It was like his neurological system was on fire, and it fueled his impulses,” Donkersley said. The information has changed how Mason and his family live. Mason learned to read labels, consumes food with natural food dyes, and has a healthier diet because of his allergy.

Birthday party cakes and most Halloween candy were tough to give up; however, Mason, now 10, and his mother know the sacrifice is worth it. “The best thing is that I have my

son back, and he’s healthier for it,” Donkersley said. “His story has been an inspiration for other parents to eliminate food dye from their homes.”

RESOURCES cspinet.org dorisrappmd.com efsa.europa.eu/ fibroandfatigue.com/files/elimination_diet.pdf fda.gov food.gov.uk/

If parents suspect their child’s hyperactive behavior is due to food dyes, Rapp recommends participating in her multiple food elimination diet, designed to determine the food culprit.

[food dye] consumption has increased five-fold since 1955 During the first week of the diet, most meats, fruits and vegetables are allowed. Diet-approved cereals are made of rice, oats and oatmeal made with honey barley. Forbidden cereals contain wheat flour, corn, popcorn and cereal mixtures like granola. Any fresh vegetables, with the exception of peas and corn, can be consumed. Homemade french fries and potatoes are also allowed, while frozen vegetables are not allowed.

The meat category allows chicken and turkey (non-basted), Louis Rich ground turkey, veal, beef, pork, lamb, fish and tuna.

Luncheon meats, wieners, bacon, artificially dyed hamburger or meat, ham, dyed salmon, lobster, breaded meats and meats with stuffing are forbidden.

It’s OK for people on the diet to drink water, tea, grape juice (bottled, like Welch’s), frozen apple juice (Lincoln or pure apple) or pure pineapple juice (no corn or dextrose) the first week.

Milk or dairy drinks with casein or whey, fruit beverages (other than those previously specified), Kool-Aid, Coffee Rich (yellow dye), 7UP, Squirt, cola, Dr Pepper and ginger ale are not allowed.

Rapp says most people who will respond positively to the diet will do so by the sixth or seventh day. It’s important that those on the diet keep a detailed record of what they eat. If they do not greenlivingaz.com

November 2010 | greenliving az 15

Health & Wellness

F.I.G.H.T. For Your Health “I” is for Infections

Did you know there is a proven link between infections and diseases like Alzheimer’s and cancer?

Did you know that a childhood viral infection may be a cause of obesity?

Did you know that poor oral health can contribute to developing heart disease?

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

I

n this issue we will focus on infections (the “I” in F.I.G.H.T.).

We all are increasingly aware that we live on a poisoned planet. Through our interactions we are exposed to countless viruses, bacteria, fungi and parasites which can breed infections.

Combined with today’s devitalized food, our polluted bodies lose the ability to fight off these pathogenic invaders. Over time, this constant barrage wears down our immune system, which can lead to chronic inflammation and degenerative diseases. Fortunately, more people are recognizing the need to detox daily in order to enjoy longer life and optimal health.

Detoxing reduces inflammation caused by infection, and when complemented by supplementing vital nutrients into the diet, it helps the body recover and heal.

We have all heard of AIDS, but most have not heard about the new AIDS epidemic, xenotropic murine leukemia related virus (XMRV), a recently discovered retrovirus that has been linked to chronic fatigue and prostate cancer. This is really just the tip of the iceberg. Candida overgrowth, Cytomegalovirus (CMV), Coxackievirus, Chlamydia, Lyme disease and parasites are increasingly and frighteningly common, and are only a few of the infections underlying the most chronic and widespread diseases suffered from today, including autism, Alzheimer’s, arthritis, heart disease, hypertension and cancer.

A recent Wall Street Journal article reported a study linking a virus called adenovirus-36 (Ad-36), which is common in respiratory and eye infections, to obesity. Researchers contend that children exposed to Ad-36 were significantly more likely to be obese. Studies have also shown that human stem cells injected with Ad-36 turned into fat cells, and that obese people were three times more likely to have been infected with Ad-36 than slim people.

Most people have some periodontal disease. Oral bacteria enter the bloodstream and end up in fatty plaques in the coronary arteries. These infections smolder quietly for long periods of time, until we are over-stressed or too toxic and malnourished to effectively deal with them. Like a pimple coming to a head, these infected plaque lesions become inflamed and rupture, causing a sore. As blood platelets pass over these arterial wounds, they will cover the area as a protective measure; however, instead of a

16 greenliving az | November 2010

thin layer of platelets being laid down, fatal blood clots are often formed and can be life-threatening.

Many people are prescribed various drugs from aspirin to Coumadin to prevent blood clots from forming. I do not use poisonous Coumadin or Plavix on my patients. I prefer instead to use natural, fibrin-dissolving enzymes like Nattokinase and Lumbrokinase to thin the blood and prevent blood clots. In dealing with infections, prescription antibiotics are indiscriminate. They kill all bacteria in the body, including the ones we need. Studies have shown an association between the use of antibiotics with higher incidences of asthma, autism, breast cancer, inflammatory bowel disorder, Crohn’s disease and type 2 diabetes, to name a few. The indiscriminate use of vaccines has also been shown to cause serious illness. Instead of conferring immunity, health-compromised individuals given live virus vaccinations often wind up with the virus growing in their intestine or even in their spinal fluid. Dr. Andrew Wakefield, MD, Ph.D., author of “Callous Disregard: Autism and Vaccines– The truth behind a tragedy,” has documented a definitive link between childhood vaccines and the alarming rise in autism over the past 30 years.

Connections between infection, inflammation and disease are almost entirely ignored by 99 percent of all doctors, because they can’t write prescriptions to eliminate them. The problem is that these infections that are becoming increasingly aggressive due to antibiotic resistance and multiple viral mutations. Furthermore, treatment is often not curative and without alternative medical approaches, these subclinical infections can be nearly impossible to heal from.

The right dose of vitamin C will stop every infection in its tracks without needing to use antibiotics. I have used high doses of vitamin C and vitamin A for a few days, along with a hi-potency form of aged garlic such as Kyolic liquid. These are proven to naturally overcome many infections not helped by antibiotics without detrimental side effects. Infections that fail to respond adequately to these simple solutions will invariably respond to intravenous (IV) vitamin C. Vitamin C (ascorbic acid) becomes hydrogen peroxide inside the cell and effectively kills off the infections. greenlivingaz.com

Health & Wellness

Other approaches for fighting infection include IV ultra violet blood irradiation (UVBI) and ozone, and for chronic or life threatening infections I may add hyperbaric oxygen (HBO), another oxidative treatment. Additionally, doctors in alternative medicine practice the use of massive doses of vitamin C with advanced forms of silver like ACS 200, and the new, FDA approved, silver-based STERIPLEX® HC (the first EPA-approved, non-toxic, non-corrosive Sporicide, Tuberculocide and Bactericide), all proven to safely and effectively deal with all of these bacterial, viral and fungal infections.

Infections can be safely and effectively treated with natural remedies. Real prevention and healing requires a total healthbuilding protocol. My F.I.G.H.T. program helps deal with any infection, and aids in the recovery from chronic degenerative diseases.

For more information on my F.I.G.H.T. protocols and supplements, please visit the Gordon Research Institute website at www.gordonresearch.com. Have a health question? Send it to Dr. Gordon at greenpanel@greenlivingaz.com, and you might see your answer in the next issue!

SOURCES nytimes.com/2009/10/09/health/research/09virus.html. plospathogens.org/article/info%3Adoi%2F10.1371%2Fjournal.ppat.1000427 cdc.gov/EID/content/16/5/850.htm joponline.org/doi/abs/10.1902/annals.2001.6.1.1 naturalnews.com/022892_antibiotic_antibiotics_infection.html callous-disregard.com sbiomed.com/products/steriplex_hc_specifications.php

Dr. Gordon received his Doctor of Osteopathy in 1958 from the Chicago College of Osteopathy in Illinois. He received his honorary MD degree from the University of California Irvine in 1962, and his Radiology Residency from Mt. Zion in San Francisco, California, in 1964.

Serving as Medical Director and full-time consultant for Longevity Plus, LLC for over 12 years, Dr. Gordon is responsible for the formulation and design of some of the most effective, all-natural nutritional supplements and protocols that aid in the treatment of most modern health conditions and concerns such as Alzheimer’s disease, arthritis, cancer, cardiovascular disease, hormonal disorders and osteoporosis.

Dr. Gordon has served as board member of Arizona Homeopathic Medical Examiners for over 10 years, and is co-founder of the American College for Advancement in Medicine (ACAM). He is president of Gordon Research Institute (GRI). His findings represent over 40 years of scientific and clinical research. He is the founder and president of F.A.C.T. (Forum on Anti-Aging and Chelation Therapy), which serves as a “Free School” of Advanced Medicine for Health Professionals Institute and houses over 2,600 members. For more information about Dr. Garry Gordon and GRI, please visit our website at www.greenlivingaz.com and www.gordonresearch.com.

Conserve energy and protect your furnishings with Madico Window Films.

Installing Madico Window Films is a smart way to lower energy costs and reduce CO2 emissions. Our films reject up to 80% of solar heat in summer months and help to retain interior heat in cooler months, saving money on heating and cooling costs all year long. In addition, Madico Window Films reject almost 100% of the sun’s harmful UV rays, which over time will fade furniture, fabrics, walls and floors in your home.

To learn more about how Madico Window Films can reduce your energy costs, call Dennis Labadini at 480-628-8907 or e-mail him at dlabadini@madico.com. greenlivingaz.com

November 2010 | greenliving az 17

Stress Less This Holiday

5

BY ABIGAIL GILMORE

T

he holidays, and holiday stress, are right around the corner. Whether it’s turkey troubles or party planning pandemonium, these five tips will help relieve some of your unwanted pressure and help you get a handle on holiday havoc.

3. Release Your Thoughts. If you feel comfortable, find a friend or family member to vent your concerns, or write them down.

Hare encourages her clients to keep a journal of their thoughts and feelings during the day and to include each day’s victories.

Just getting feelings out on paper could help you to put things in perspective.

1. Breathe. Though it seems simple, many people forget to breathe during a stressful situation. Barbara Hare, Psy.D at Lifespan Behavioral Health in Mesa, suggests Diaphragmatic breathing. This is a conscious effort to relieve stress by breathing deeply into the lungs by flexing the diaphragm, rather than breathing through the rib cage.

How to do it: Lie on a level surface and put one hand on your chest and one on your stomach. Take a deep breath (if you are breathing deeply, the hand on your stomach should rise first). Breathe into your abdomen for four seconds, hold for four seconds, and then breathe out for eight seconds. This is an easy stress reliever that you can do for a few minutes during the day.

2. Exercise. Staying fit is good for both your physical and emotional health. Hare suggests about 20 minutes of activity a day can decrease stress levels over time.

Natural Ways to Deal with Holiday Stress

4. Be flexible. Do your best to allocate enough time to complete your holiday and daily tasks, and be flexible in your efforts. For example, if you can’t make it to the gym after work, take the dog and explore your neighborhood for 20 minutes, or work on your downward dog at home.

5. Create meditation space. Meditation can be an extremely relaxing practice, by taking you into a deeper state of mind and helping you clear your head. Find a place in or outside the home where you could spend ten minutes on you, clearing your thoughts and enjoying the peace.

SOURCE Barbara Hare, Psy.D at Lifespan Behavioral Health in Mesa

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18 greenliving az | November 2010

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Dr. DiVito holds a number of patents for dental products which are revolutionizing the way dentistry is being performed globally.

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Health & Wellness

K

eeping your immune system in shape is extremely important to maintain your overall health. Lack of sleep, stress, alcohol intake and diet are a few of the factors that can have negative effects on your immune system. Luckily, there are many natural ways to give your immune system an extra boost.

Get a Boost the a N u a t r

L w

a

y

• Be as healthy as you can be. Before you attempt to enhance your immune system with natural remedies, it is important to be sure you are maintaining a healthy diet. “A diet built upon a strong foundation of fruits and vegetables will naturally provide adequate amounts of antioxidants to help fight infection - not one laden with sodium and processed food,” said Maya E. Nahra, LD, owner of Pure Nutrition, a holistic nutrition business.

in your diet. Vitamin E’s antioxidant properties can strengthen your immune system. Add in some sunflower seeds, almonds and hazelnuts and you’ll have all the vitamin E you need!

• Yummy yogurt. Lactobacillus acidophilus is a lactic acid

health benefits like lowering cholesterol and blood pressure, inactivating bacterial viruses and preventing some cancers.

commonly found in yogurt. Though it is a bacterium, it helps us digest our food and prevents the growth of deadly bacteria. It also controls constipation and diarrhea. Check yogurt labels to ensure you’re eating this beneficial bacterium!

• Bear garlic breath. Garlic has many nutritious properties that

can benefit your immune system. Garlic is an anti-inflammatory, as well as an antiviral and antibacterial. To reap the full benefits of garlic, Nahra suggests eating garlic cloves or taking a garlic supplement.

Nahra advises to take caution before adding a garlic supplement to your vitamin regimen, as garlic can thin your blood.

• Get your vitamins. Both vitamin C and vitamin E have immune

system building attributes. Increase your vitamin C intake by including oranges, grapefruits, strawberries or red and green sweet peppers

BY ABIGAIL GILMORE

• Make time for teatime. Green and white tea have several

• Flower power. One of Nahra’s favorite natural immune system

boosters is Echinacea. Echinacea is a plant that has been used for decades by Native Americans as an antibiotic. Echinacea flowers can help you fight the common cold and influenza. You can take 3-4 mL a day when you’re sick, or better yet, include Echinacea in your normal diet by putting some in your tea!

Remember, each and every one of us is different in our own way.

That is what makes us, us! “What works for one will not work for all.

Scientific research may provide a foundation of recommendations, however taking all your healthy living cues from medical studies is unrealistic,” Nahra said. “Providing an optimal natural immune boost for your body requires a bit of intuition and ability to listen and respond to what your individual body is asking for.”

SOURCE

Maya E. Nahra, LD and owner of Pure Nutrition

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kitchen

Home

GREEN YOUR

BY KELSEY MAKINGS

Y

ou have heard the benefits of fresh, organic food. You reuse eco-bags at the market and have become a conscious consumer, educating yourself on sustainability. However, the kitchen where you house all your groceries might not be as eco-friendly as you are.

Below are some tips to help you green up your appliances, products and practices around the house.

Appliances “Implementing water and energy efficiency practices benefits the triple bottom line: people, profit and planet,” said Charlotte Ely, a life scientist with Environmental Protection Agency, Region 9. Look for appliances that have the ENERGY STAR label, which use 10 to 50 percent less energy than standard models.

Refrigerators: According to the U.S. Department of Energy, refrigerators account for 14 percent of a home’s electricity. Refrigerators with the freezer on either the bottom or top are the most efficient. Bottom freezer models use approximately 16 percent less energy than side-by-side models and top freezer models use about 13 percent less than side-by-side. To find out how much you will save by replacing your old refrigerator, use the ENERGY STAR Savings Calculator on their website.

Protect the environment.

• Stoves/Ovens: Check out electric-induction cooktops that heat food by transferring electromagnetic energy directly to the pan, using about half as much energy as conventional models. Consider the new convection ovens. Convection distributes heat more evenly than ordinary ovens. Cooking time and temperature can be reduced, cutting energy use by about a third, on average.

• Faucets: Instead of replacing the entire faucet, look for devices such as aerators that attach to the faucet and inject bubbles into the stream, producing the same pressure with less volume.

• Dishwashers: Today’s dishwashers require a temperature of at least 140 degrees to melt dishwasher soap and clean dirty dishes - and as much as 80 percent of the energy used goes to heat that water.

However, by purchasing a dishwasher with a booster heater, you can set your home’s water heater at 120 degrees, and still allow your dishwasher to operate efficiently. Some new washers use sensor technology that customizes the amount of water to what’s being cleaned in order to consume only what is necessary. If you replace an old dishwasher with an ENERGY STAR, greenlivingaz.com

it can also save enough water each week to wash three loads of laundry.

Products Instead of purchasing toxic cleaning products and harsh chemicals to clean up life’s messes, try more natural items found right in your pantry. Lemon juice and vinegar are both wonderful sanitizers. In fact, vinegar is a natural degreaser and cleaning agent due to its natural acidity that eliminates grease and dirt from most surfaces. A solution made with vinegar and water can be use to clean windows, marble, kitchen surfaces, and bathrooms. If you mix in baking soda, it becomes a multipurpose cleanser.

Practices Minimizing food waste and utilizing the recycling bin is an easy way to practice sustainable practices at home. Recycle anything that is glass, plastic (1-7) and packaging, and save your fruit and veggie scraps, egg shells, and coffee grounds for the compost pile. Reuse leftovers by turning them into another meal. For example, vegetables can be made into soup, meat into stir-fry, etc. Try growing your own produce to ensure freshness and cut costs on groceries.

Incentives Besides contributing to a safer, cleaner and greener environment, there is even more incentive to ditch the energyhogging appliances. According to ENERGY STAR, if you purchase an energy-efficient product or renewable energy system for your home, you may be eligible for a federal tax credit. To find out which products are eligible or to apply for credit, go to energystar.gov SOURCES consumerenergycenter.org, eia.doe.gov, energystar.gov

Turkey Enchiladas (absolutely delicious)

Stuffing Stuffed Mushrooms

Grilled Turkey, Cranberry, & Stuffing Sandwiches

Thai Turkey Pad See Ew

Turkey Salad (regular or curried)

Day After Thanksgiving Shepherd’s Pie

Turkey Pot Pie

Turkey & Black Bean Soup

Courtesy of healthyutvshow.com

November 2010 | greenliving az 21

Home

BY ABIGAIL GILMORE And BILL JAnHOnEn LEEd AP, nAHB-CGP

W

ith winter right around the corner, it is time to start prepping your home for the cold weather to come. Though Arizona winters are rather mild, there are still actions you can take to help cut costs this year.

Evaluate your bills. You might be paying too much for electricity or gas. Call your utility companies to be sure. “The utility customer service representatives often have software that they can use to tell you how your energy bills compare to other similar homes,” said Mark Wilhelm, Principal, MEP and LEED AP at Green Ideas Sustainability Consultants in Phoenix. If you find you are paying more than you should, you can hire someone to perform a Home Energy Solutions (HES) audit on your home to gauge your energy use. “Local utilities often have referral lists of qualified companies that can do this – and they might even offer you a rebate to do it,” Wilhelm said.

Look at your lighting. If you haven’t already, change your lights to LED lights. Rule of thumb: If you install an LED light when your child is born, you won’t have to replace it until they leave for college.

This quick switch is an easy way to save some dough and limit your energy consumption.

Seal your home. “Sealing around doors, windows and attic ductwork can save 10 to 25 percent of your heating and cooling bills, especially in older homes,” Wilhelm said. It is one of the most energy-efficient things you can do when winterizing your home.

Reverse your ceiling fan. Though this tactic is frequently over looked, it can be very beneficial. By reversing your fan’s direction during the colder months, the fan pushes warm air downward and drives recirculation.

Check or install smoke detectors. Smoke detectors should be changed at least every 10 years. Make sure they are working correctly by testing them with a bit of actual smoke, and be sure to replace the batteries.

Turn down the temperature on your water heater. Whether you have an electric, gas or oil-fired water heater, you don’t need to set it to the standard 130 degrees. Today’s laundry detergents are just as effective when washing with colder water. Your water heater will work less, last longer and save you energy costs.

Simply opening the blinds and allowing the sun to warm your home (passive solar heating) will increase the warmth and decrease demand upon your heating source, whether you have a heat pump or boiler system.

22 greenliving az | November 2010

Change to a programmable thermostat, and use it! In a survey

by Honeywell, customers who had programmable thermostats were asked what functions they used on the thermostat. Despite the fact the thermostat can automatically control temperature by time of day, day of week, maximum highs and lows for both heating and cooling, 80 percent of the customers said they use only two buttons – up and down. A programmable thermostat is developed to maximize the efficiency of your HVAC use, so get out the manual and it can save you energy dollars.

Change your filters. We all know filter companies advise to regularly change our filters, but how many of us really do it?

Changing your air filters could also save energy by making your HVAC system more efficient. Make sure you change the filter, especially if you like to fire up the fireplace on those cold winter mornings, and use at least a Minimum Efficiency Reporting Value (MERV) of 6. The MERV value will be listed on the filters you buy.

Dress warm. Probably the easiest tip to save energy is to turn down your thermostat and put on a sweater. Our heating and cooling system is the biggest energy user in our homes. By simply dressing warmer, we can avoid cranking up the thermostat and stay just as comfortable.

As we engage in energy savings behavior, we are able to see the results of our efforts. Reducing energy and acting more sustainably will be the results of individuals who see that small things can make a big difference in our comfort levels and our pocketbooks.

fall decorations This holiday, take advantage of the natural beauty of the season and decorate your home with an Autumn theme. Here are tips to spice up your home.

Mix cranberries with your favorite scent of potpourri and place in a festive dish on your dining table.

Arrange small pumpkins and gourds as a centerpiece.

Freshen up your house with pumpkin-scented candles.

Grab some fallen pine cones and arrange them in wicker baskets. Place them outside your front door for a cute fall accent.

Place a vanilla-scented candle in a glass container surrounded by candy corn.

Fill a glass container with many different colors of apples, eat at will or use later for a pie.

Decorate a pre-made wreath base (you can find them at Michaels’ or other craft stores) with fresh or silk flowers and fall berries. greenlivingaz.com

Home

We asked our Green Living AZ Staff

“How are you saving GR$$N this holiday?”

Tishin ~ Reuse gift bags from last year, make and bake gifts and shopping locally!

Dorie ~ We are doing a gift exchange with my family and our cousin’s kids.

Wouldn’t you rather work with a Realtor® who shares your values in environmental and social responsibility?

John ~ Use eco-friendly bulbs on our tree.

Angela ~ Use greenery trimmings from plants in yard to create centerpieces and wreaths, add red and/or green apples or red cranberries to add color. The fruit lasts for a few weeks, or you can eat the fruit and replace them. No waste!

Heather ~ Make a wreath out of tree trimmings.

Bill ~ I will be spending the week before and after Christmas in a log cabin in the woods enjoying nature and reap the benefit of peace and quiet.

Kathy ~ Make a gift. I’ll make my homemade salsa and chips or make some muffins and put in a nice basket.

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Kelsey ~ Consolidate shopping trips - get more at one time - cuts down gas money by planning ahead.

Barbi ~ I plan on baking gifts instead of buying more “things” to give as gifts. I’ll use old tins, boxes and bags to “wrap” them in.

Anthony D ~ Use green or recycled wrapping paper.

Lexie ~ I plan to make a lot of my gifts for people this year.

This Black Friday, November 26th, the biggest shopping day of the year, consider shopping locally and help build Arizona’s economy.

As Tucson’s first certified EcoBroker®, I’m passionate about creating prosperity for my clients, and positive change for our planet.

Call for more information on these GREEN homes! greenlivingaz.com

November 2010 | greenliving az 23

Community Gardens

Planting roots in the soil and the community

BY KELSEY MAKINGS

F

or a community, a garden is more than dirt and soil, more than vegetables, fruits and flowers. It is a place for neighbors to come together, a means for providing fresh food to the community, and even an escape from reality. Community gardens are popping up all over Arizona. According to Phoenix Planning Manager, Carol Johnson, community gardens can range from a few individuals sharing a plot to non-profit groups that utilize them as a workforce training element and a means to grow surplus produce.

“So far, the community garden movement has really been a citizen-based, community-based effort,” Johnson said. “The city has opened up and started an application to amend our zoning regulations so we can better address the range of community gardens that are out there.”

Heritage Rose Garden, located at the University of Arizona, Maricopa County Cooperative Extension Office, was established in 1996 and is a section of the Interpretive Trail. The Interpretive Trail was created to showcase landscaping examples with water conservation and effective and environmentally responsible design in mind. The garden is also used as a handson teaching area for gardeners in training, a demonstrations garden for pruning presentations and a children’s learning center.

Community gardens, like the Heritage Rose Garden, allow members of the community to get involved with local projects.

“I have an ongoing interest in healthy communities and safe,

24 greenliving az | November 2010

healthy community design,” Dean Brennan, a garden volunteer with the Project for Livable Communities said.

“I believe that community Photography by Kelsey Makings gardens can play a major role in Location: Heritage Rose Garden helping neighborhood residents become more active, get the satisfaction of growing their own food, reduce their dependence on corporate America to supply food, contribute to community sustainability by producing food locally, and through the process of socializing with their neighbors, helping build social capital and a sense of community.”

The George Wyant Community Garden in downtown Phoenix extends beyond the labor of love. This garden serves as a safehaven for neighbors and a playground for kids immersed in a high-crime area. Grace Wagner, the garden owner, joined with municipal organizations and corporations to help maintain the garden and provide a place for the community to learn, grow and connect.

“In many neighborhoods, developing a community garden may provide the opportunity to clean up that ugly, blighted vacant lot in the neighborhood,” Brennan said.

Joining a community garden provides ground for all ages to come together, grow vegetation and beautify a common space.

Look for a garden near you to get involved with the effort. greenlivingaz.com

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Green Thumb

PET COM•POST•ING

BY MATT PERSONNE

According to the U.S. Humane Society, there are approximately 77.5 million dogs in the United States. Each one of those 77.5 million produces an average of 274 pounds of waste each year. If you multiply 77.5 million dogs by 274 pounds of waste…well, you get the picture.

Y

our local landfill is comprised of almost 5 percent dog poop. That’s equal to the amount of diapers that end up at the dump. Factor in all of the plastic bags used to scoop that poop, and realize that your pooch’s carbon pawprint isn’t so small. What can you do to make man’s best friend a little greener? Compost your pet’s waste at home. This may sound a little weird, but with the right setup, you can help keep some of that nasty stuff out of the landfill.

Composting your pet waste works just like a septic system you would see on a house. The waste goes into the receptacle, you add some digestive enzymes and water, and ta-da, the enzymes dissolve the waste.

With the right tools and some elbow grease, this is a very doable afternoon DIY project. All you need is a shovel, a pickax and the container you plan on using for the tank.

We recommend the “Doggie Dooley” system. This is a prefab kit that contains all the basics to get you started along with a nice latching lid and a good amount of enzymes. This system has a variety of sizes to accommodate different-sized dogs and households with multiple pups.

Another way is to use a plastic trash can with a secure lid.

Just cut the bottom out, since the waste needs a place to leach out through.

To begin, find a location for your composter. If you choose an area with grass, remember that you will have to mow around it. We suggest you find an out-of-the-way place where you can hide the unit, maybe behind a large plant and away from gardens, fruit trees or a place where children play.

After you find the right spot, dig a test hole and fill it with water. If it doesn’t drain within 24-48 hours, find an area with better drainage.

Next, dig your hole. You need to dig the hole as wide and as deep as the container you are using. The trick is to dig a little deeper in the bottom of the hole and fill it using rocks or gravel. This will give you a little extra capacity and keep the waste level in the composter lower.

Next, slowly backfill around your composter, and be mindful to not indent the sides. You will want the lid to fit as tightly as possible. Fill in six inches at a time, and gently compact the soil around the unit.

To begin composting, start with a couple of days’ worth of waste, the correct amount of enzymes and water. Be sure to add water often enough to keep the mixture sludgy, especially during the hotter months. (Enzymes need water to digest).

It’s that easy! You and your pooch will now be the envy of the dog park with your very own dog waste composter! Hip hip pooray!

A few key points:

Do not put kitty litter or bird droppings into the composter, wear gloves when using the composter, and make sure to refer to pet composting guidelines of the product to ensure safety.

Matt Personne is the owner and founder of Mission Landscaping, LLC, which focuses on landscape and hardscape design and installation on commercial and residential properties. missionlandscapingllc.com

26 greenliving az | November 2010

greenlivingaz.com

From Sprout

to

Spread

How farmers’ markets have impacted the way we shop, feast and live

BY HEATHER FULTON

E

ach weekend, people all around Arizona gather their families and reusable bags and prep their produce-prodding fingers for a shopping experience unlike any other. Bright yellow squash and orange pumpkins, the aromatic scent of onions freshly pulled from the earth, the sweet strumming of a local musician on their guitar – these are the sights, smells and sounds of the farmers’ market. This euphonic combination, in tune with nature’s harvest, has prompted the rise in local markets throughout the state.

Sprouting change According to data from the USDA Agricultural Marketing Service, the number of farmers’ markets recorded in the U.S. has more than tripled since 1994, from 1,755 to over 6,000 markets. Within the past year, the number of countrywide farmers’ markets increased by 16 percent.

With the increased concern about pesticides and additives, more people are looking past the color and firmness of their produce, and into its origination. “People want to know where their food is coming from,” Cindy Gentry, Executive Director at Community Food Connections in Phoenix, said. “I think they really want to try to make some nutritious choices, and you can’t get much better than things fresh off of the farm.”

Farmers’ markets provide consumers, who would otherwise not have access to truly fresh produce, with farm-fresh, healthy food. The markets allow farmers to interact with their consumers, offering a friendly, interactive shopping experience for patrons, and an opportunity for farmers to build their business and receive validation and instant feedback about their products.

“It’s really cool to be able to have a relationship with the people that eat your vegetables,” Kelly Saxer, Owner of Desert Roots Farm in Queen Creek, said. “I think our customers enjoy it too. We’ve had families come out to the farm and bring their kids, and we become part of their group of friends.”

Farmers’ markets not only provide urban and suburbanites fresh and nutritious produce, they help reduce an area’s carbon footprint. Transporting local produce takes fewer food-miles (the distance it takes from farm to fork), which means less vehicle pollution and fossil fuel use. Farmers’ markets help reduce packaging and encourage environmentally conscious food production practices, like organic and pesticide-free growing methods.

Farms, forks and the economy According to Dee Logan, Senior Coordinator for the Arizona Community Farmers Market Group, people are realizing just how greenlivingaz.com

impactful shopping local can be. “Shopping locally will actually provide more benefits in the long term to the community,” Logan said. “It actually increases community wealth.”

Logan explained that the economic downtown has pushed people to be innovative in their purchasing techniques.

“Farmers’ markets and other similar venues are well-placed right now because there are folks in the community that want to interface with the community,” Logan said.

According to the May 2010 USDA Economic Research Report “Local Food Systems: Concepts, Impacts, and Issues,” the presence of farmers’ markets draws consumers to areas where they otherwise would not spend money.

This can spur consumer spending at other businesses in the community.

“I think that people like the liveliness, the community and creativity aspect, and the energy of the market,” Gentry said. “It’s a community venue that’s usually free to enter, and in these hard times of recession, people can still afford to go there.”

You get what you ask for Not all types of produce can be grown in Arizona. Some farmers plant specific crops across Arizona’s borders and transport them to the local markets. According to Gentry, the Downtown Phoenix Public Market Urban Grocery and Wine Bar imports items like bananas and mangos from Mexico so customers can shop for the majority of their groceries; however, all products at their open-air market are from local farmers.

In order to ensure that produce is truly local, consumers should not be afraid to ask the farmer directly. Shoppers concerned about whether their next produce purchase is truly organic or pesticide-free should inquire.

“We’re better than organic,” Maya Dailey, owner of Maya’s Farm, said. “We don’t use pesticides or chemical fertilizers.”

Maya’s Farm, a regular vendor at the Downtown Phoenix Public Market, will have an assortment of carrots, beets, turnips and greens this November.

Farmers’ markets are a fun and interactive way to grocery shop. They invite families and friends to gather around fresh food and they allow consumers a rare opportunity to meet and get to know producers. Whether it be the absence of pesticides and additives, the economic benefits, or if you’ve just got a hankering for heirloom tomatoes, visit your local farmers’ market this month.

SOURCES ers.usda.gov, foodconnect.org, arizonafarmersmarkets.com Photography by Kate Larson

November 2010 | greenliving az 27

Green Kids

November Green Kids WILD TURKEY Benjamin Franklin wanted the turkey to be the national bird of the United States.

Though his preference wasn’t selected to represent our country, a hundred years later, turkeys are still a part of most Americans’ November conversations.

The wild turkey is the largest of North America’s game birds. They are omnivores, which means they eat animals and vegetation. Adult males, known as toms, or gobblers, normally weigh between 16 and 24 pounds. Only male turkeys display the ruffled feathers, have a fanlike tail, bare head and bright beard. Male turkeys also gobble with a distinctive

sound that can be heard from a mile away. Females, known as hens, are smaller than males and usually weigh between 8 and 10 pounds. Their feathers are usually brown or gray, which helps them hide in the wild.

The largest wild turkey on record weighed 37 pounds. Wild turkeys typically forage on forest floors, but can also be found in grasslands and swamps. Arizona’s wild turkey population has been in decline in recent years. The current estimated population of Arizona turkeys is between 15,000 and 20,000.

SOURCES nwtf.org, Arizonabirds.net , nationalgeographic.com

WHAT TO DO WITH YOUR PUMPKIN • Decorate your yard • Draw on it

• Carve it • Compost it

• Save the seeds and roast them for a snack

You figured you could handle it. It was supposed to be the scariest movie ever, and you couldn’t wait to see it.

But when you walked out of the theatre, you were shaking, weak-kneed and hoarse from screaming. There were parts of the movie you couldn’t even watch. It was so scary and so cool!

Book Review Ripley’s Believe It or Not! Enter If You Dare!

BY RIPLEY PUBLISHING REVIEWED BY TERRI SCHLICHENMEYER

28 greenliving az | November 2010

Halloween might have been last month, but if you’re ready for more thrills, grab a copy of “Ripley’s Believe It or Not! Enter If You Dare!” It’s not quite as scary as that movie, but it’s 20 times cooler.

Read about a kid in Germany who climbs walls using darts as handholds. See awesome photos of a spider killing a bird and other crazy animal oddities. Shudder at a man with over 150 face and neck piercings or try besting the boy who did over 50

chin-ups in a minute’s time. If trying to be a human ice cube or living underwater isn’t your style, learn how the Ripley folks make mannequins, or why NASA once made butt molds for astronauts.

“Ripley’s Believe It or Not! Enter If You Dare!” is one of those books that kids can nibble here, sample there, and enjoy while they’re secretly learning. It’s filled with pictures, oddities from Ripley’s archives, animal weirdness, and strange things that they will love reading about. Although the book is meant for teens and up, “Ripley’s Believe It or Not! Enter If You Dare!” should be no problem for an 11-year-old “good reader.” If you grab it to browse, or if the kids want to share something with grandpa, that’s okay – It’s the same Ripley’s brand that you remember from when you were a kid. greenlivingaz.com

Green Kids

Warm Up - Before exercising, remember to warm up for 5 to 10 minutes, in order to raise the body’s core temperature and loosen up muscles. Examples include a light jog or jumping jacks.

Stretching - Static stretching is recommended for younger athletes. Move into a position where your muscles feel tight, then back off slightly and hold the stretch. Hold the stretch for at least 30 seconds and then repeat for a total of three repetitions, then repeat the stretch on the other side.

Infections

THE HEALTHY ATHLETE With fall sports ahead for many children, staying healthy and injury-free is a priority with parents.

Experts at the Healthy U TV Show and Green Living AZ teamed up to bring you tips to keep your athlete injury-free, and educate you about the rising concern of staph infections among young athletes.

Materials:

Sheet of white poster board or a cork bulletin board Pencil Construction paper in white, red, yellow, green, brown and orange

According to the Centers for Disease Control (CDC), there is an increase in Methicillin-resistant Staphylococcus Aureus (MRSA) infections among athletes. MRSA has become a dangerous and important issue in recent years; in fact, staph bacteria is one of the most common causes of skin infections in the United States. Many NHL and NFL players have been hospitalized as a result of MRSA on their equipment.

Most infections occur after direct contact (through a break in skin, like a cut or scrap) with bacteria and have been associated with skin-to-skin contact in close contact sports like wrestling, rugby and football. Perspiration from strenuous activity allows bacteria to develop deep within sports equipment. A good indicator of bacterial growth in equipment is that foul odor after gear has been sitting around and has not been sterilized. The CDC does not recommended sharing personal items such as towels and clothing because it might contribute to the spread of bacteria.

Marker Scissors Glue stick and/or thumbtacks

A Child’s Thanksgiving Tree

With a pencil on brown construction paper, draw a basic tree with a branch for each child in the family. If you only have one or two children, it might be fun to include two or three branches for each child.

Use glue stick to attach the trunk to the white paper.

Trace each child’s hand on red, orange, green and yellow construction paper. Cut out and give each child their “leaves.”

Have each child write one thing they are thankful for on each leaf (grownups can help if needed). Glue the leaves (or you may use thumbtacks) on their designated branches.

For added fun, make additional poster board bases ahead of time, so the rest of the family can add their leaves as well. Be sure to have supplies on hand!

greenlivingaz.com

• Clean and cover all wounds. If an athlete’s skin is injured, it should be washed immediately with soap and warm water, dried and covered with a clean bandage. If a wound cannot be covered adequately, the program should consider excluding players with potentially infectious skin lesions from practice or competition until the lesions are healed or can be covered adequately.

• Encourage good hygiene. This includes washing hands often, using soap or an antibacterial gel or lotion, and showering and washing with soap after every practice or tournament.

• Ensure availability of adequate soap and hot water.

• Discourage sharing of towels and personal items.

• Establish routine cleaning schedules for shared equipment.

Shared athletic equipment, such as pads or helmets, should be cleaned or laundered at least once a week, but ideally after each use.

• Train athletes and coaches in first aid for wounds so they are able to recognize those that are potentially infected.

• Encourage coaches to assess athletes regularly for skin lesions.

Athletes with evidence of spreading cellulitis or systemic infections (fever and chills) should be excluded from sports participation. Athletes with contained infections but no systemic symptoms may be able to participate on a case-by-case basis.

Cover the cork board with white construction paper. Attach it with a glue stick.

Hang up the Thanksgiving Tree where the entire family can see it. It makes a great conversation piece! Later, after dinner, have the children present their tree to the family. Each child can say what they are thankful for and why.

• Launder personal items after each use. Wash for at least 25 minutes in water heated to at least 160 degrees.

• Encourage athletes to report skin lesions to coaches.

Instructions:

This makes a great activity to keep kids happy during a large family gathering.

The CDC recommends the following steps to prevent the spread of skin infections among athletes:

Amanda Formaro is a mother of four and the craft expert for Disney’s Kaboose. com. Find more crafts, recipes and activities at craftsbyamanda.com.

Have a fun family craft to share?

Send it to us at submissions@greenlivingaz.com.

• When an MRSA infection has been identified, the sports medicine team should review and comply with return-to-sports guidelines developed by the governing sports organization. Full compliance with the guidelines protects the athlete and other participants.

Suggestions for coaches and additional information about MRSA infections can be found at cdc.gov.

November 2010 | greenliving az 29

Simplify

SIMPLIFY YOUR RECIPES You’ve clipped, printed out, sticky noted and index carded recipes all year long.

With the holidays around the corner, what better way to prepare your menu and shopping lists with some quick ways to organize and preserve your secret recipes.

• Get rid of it Yes, that pasta recipe you clipped out would be awesome, but if you haven’t done anything with it for months to years, it might be time to let it go. Only keep the recipes that are realistic for your lifestyle and cooking preferences.

• Preserve Preserve grandma’s recipe by laminating it and protect your treasure from the drippings and damage.

• Photo album The great thing about photo albums is that pages can be moved around and re-arranged. With this method, make a copy of the recipe card front and back, or print it full page, then insert into your album.

• Binder If you are someone who clips and prints, this is a great option for you. Purchase a 3-ring binder and protective sleeves.

This option keeps everything together and protects against the splatter.

Create subject dividers labels with your categories to distinguish between meals (breakfast, lunch, dinner; pasta, meat, etc.)

• Go paperless Some online software offers a recipe filing system that saves on paper and clutter. You’ll need to input all your recipes manually, but it will pay off in the long run. You can easily search for recipes, export shopping lists, develop your weekly menu and run nutritional analysis. Cookspalate.com, LivingCookbook.com and AccuChef. com are a few to consider.

• Make your own recipe book Taste Book offers foodies the opportunity to upload their own recipes, pair each one with its stock photo, then organize, input tabs, personalize, press send and done! It looks like a professional did it for you! tastebook.com

Purchasing food organically with the USDA label gives you some sense of comfort that pesticides are not used on the produce.

Here are the

Dirty Dozen and the Clean 15 1. Celery

7. Bell Peppers

2. Peaches

8. Spinach

3. Strawberries 9. Kale 4. Apples

10. Cherries

5. Blueberries

11. Potatoes

6. Nectarines

12. Grapes

1. Onion

6. Asparagus

11. Papaya

2. Avocado

7. Sweet Peas

12. Watermelon

3. Sweet Corn

8. Kiwi

13. Broccoli

4. Pineapple

9. Cabbage

14. Tomato

5. Mango

10. Eggplant

15. Sweet Potato

SOURCE green.yahoo.com

30 greenliving az | November 2010

greenlivingaz.com

special Advertisement In November 1994, Pita Jungle (AKA “The Fish Bowl”) was born. It was the brainchild of three Arizona State University students, Nelly, Fouad and Bassel, who were diverse in study but unanimous in their love for healthy cuisine.

Pita Jungle is famous for its Mediterranean-inspired dishes and vegetarian options. The menu incorporates a healthy blend of high-quality fresh greens, grains, meats and fruits, and is sure to please foodies alike. Over the last 15 years, Pita Jungle has grown to 10 restaurants in Arizona. Each store generates its own unique style and caters to the neighborhood vibe – a combination that has evoked a cult-like admiration from patrons. Pita Jungle’s eclectic nature is celebrated through its unique staff, a rotating decor of local art, and a variety of music, from classical to jazz to indie. Pita Jungle’s commitment to responsible and healthy living goes beyond its tables and chairs. Pita has sponsored research and development projects that focus on sustainability and environmental concerns. In the spirit of going green, they are phasing out Styrofoam containers, embracing carbon neutrality and are constantly finding ways to reduce post-consumer waste through their “save the straw” program.

What’s really at the core of Pita Jungle? When asked, the owners collectively said:

“It’s about happiness. Our goal is to make every single patron happy! One at a time! No exception!

We will endeavor to give our customers the highest quality and quantity at the best price. We create our dishes and our space in the most genuine environment that fully represents us, in the way it belongs stylistically to the time and place, and with the integrity and values that we try to project.”

L to R: Nelly, Fouad, and Bassel

2009 AwARds New Times Best Best Vegetarian Restaurant New Times Best BestRestaurant for Kids AZCentral.com Runner up for Best Takeout AZCentral.com Runner up for Best Middle Eastern Cuisine AZCentral.com Runner up for Best Local Treasure And many more. Visit PitaJungle.com

BY BARBI WALKER

Queen Creek

W

Next, owner and “master blender,” Rea adds his signature finish to the oil. He blends the oil to create QCOM’s Tuscan Estate Virgin Olive Oil, which has grassy overtones and a peppery finish. The mill blends every six weeks and bottles every three weeks. Feel free to stock up when you visit QCOM stock up, because unopened, bottled olive oil will stay fresh for up to one year.

ith Fall in full swing, it is the perfect time to get out and enjoy a taste of the Mediterranean. You won’t need to travel to Greece, just drive east to the Queen Creek Olive Mill (QCOM).

This olive mill is a sustainable, pesticidefree farm located at the base of the San Tan Mountains, where fertile soil, sunshine-filled days and cool desert nights nourish its 10-year-old grove.

Surprisingly, Arizona has a similar climate and farming history as some Mediterranean destinations. The QCOM is the only working olive mill in Arizona and offers tours, and event hosting, a gourmet marketplace and a Tuscaninspired cafe.

“We provide a unique experience for the individual or large group,” said Rob Holmes, QCOM spokesman.

Rea, who runs the business with his wife Brenda, believes the time of harvest is important in producing high quality EVOO. There are three stages of ripeness: early, mid and late. Each stage produces different colored olives that have their own taste characteristics. Green, or early harvest olives, produce a grassy, bitter and peppery flavor that has a long shelf life.

Red olives occur during mid-harvest, and are buttery in flavor, and brown, late harvest olives have buttery to fruity notes.

Olive Mill

QCOM’s has been featured on the Discovery Channel’s “Dirty Jobs,” where host Mike Rowe worked the dirtier side of olive oil production, and the Food Network’s “The Best Thing I Ever Ate,” which showcased QCOM owner Perry Rea’s Kalamata sandwich.

QCOM grows, harvests and presses their olives onsite. The mill operates an Italian-made cold press expeller that extracts oil from the perfectly-ripened olives. No solvents or heat are ever used, making QCOM’s handcrafted, chemical-free extra virgin olive oils (EVOO) a delight to the taste buds.

“Fresh olives give you fresh oil, it’s as simple as that,” owner Perry Reas said.

QCOM olives go through an eight-step process before becoming EVOO. The olives first get a defoliation and wash – not so much a day at the spa, but a gentle shake and spray. Stems and twigs are removed using a defoliator – essentially a five-gallon sieved bucket – that allows all but the olives to filter out. After defoliation and washing, the whole olives are milled into a coarse paste with a hammer mill. The pits and seeds add to the distinct character of the olive oil.

Olive oil has been shown to have multiple health effects, from lowering cholesterol to combating a myriad of cancers, and even for skin repair. Promising studies indicate olive oil may even lower incidents of arthritis, asthma and diabetes, due to olive oil’s anti-inflammatory agents.

Olive oil is a multi-functional product, and can be used in salad dressings, beauty products, baking and cooking. It can even soothe sunburned skin. In fact, recent studies quoted on oliveoilsource. com suggest olive oil’s anti-inflammatory properties may lessen the chances of skin cancer when applied to sun-damaged skin.

EVOO is prized for its antioxidant properties, which can be lost through the refining process. According to the North American Olive Oil Association (NAOOA), EVOO must have an oleic acid content of eight percent or less. QCOM’s olive oils have an oleic oil content of just three percent, making it some of the best EVOO you can find.

So before you decide to take a trip overseas, pay a visit to Queen Creek Olive Mill for some vanilla olive oil waffles or antipasto. Then grab some olive oil for your kitchen, and at the same time, support an Arizona business.

The paste is mixed slowly to produce the first droplets of oil, then it is spun at high speeds in a centrifugal decanter so the olive skin, pits and most of the water separate from the oil. From there, the oil goes into an oxygen-free stainless steel decanter, where oil and water separate naturally as they flow through the decanter, producing the freshest oil.

32 greenliving az | November 2010

greenlivingaz.com

Pets

FAT CAT! S

Marsha Mardock, owner of Noble Beast, a natural market for pets in Phoenix. “Watch out for food with salt or sugar.” There is no rule of thumb when it comes to what percent of ingredients should be in pet food, as all animals are different, but do your research.

Check with a vet who understands pet nutrition to find out what works best for your pet’s breed and size.

ome people think the “chubby” in chubby bunny, or the “pudge” on a pug is cute. Truth be told, that excess weight is hurting our pets. Pet obesity is a growing problem among cats and dogs and it can cause many health problems.

Causes of obesity

Many factors can affect a pet’s weight, but more often than not, the amount You may also want to consider a natural of food our pets consume is the culprit food option for your pet. “Natural food for weight gain. “The first thing people is made with quality ingredients that are do when purchasing pet food is to look prepared in a way that your pet can digest at the back of the bag to see how much them,” Mardock said. “Human-grade meat to feed their animals, but this not a is used, and with some brands, it might be good guideline,” said Dr. Brian Serbin, organic and locally sourced.” veterinarian and owner of Ingleside Animal Hospital in Phoenix. “The We all want our pets to live forever, and guidelines on the back of the bag are though preventing or treating pet obesity for animals that are not fixed [spayed

BY ABIGAIL GILMORE will not grant our pets eternal existence, it or neutered]. When animals are fixed, will improve their quality of life. it slows their metabolism down. The rule of thumb I recommend is to reduce the amount of food SOURCES offered [on the back of the bag] by 20 percent.”

Dr. Brian Serbin, veterinarian and owner of Ingleside Animal Hospital,

Weight Control for Pets

Another reason your pet could be packing on extra pounds is a lack of exercise. For your pets, specifically dogs, to burn enough calories to stay at a proper weight, their heart rate must be elevated for at least 20 minutes several days a week. “Exercise is better for overall health, like it would be in a person,” Serbin said. “It helps to maintain muscle mass, working joints and burns calories.”

There are also medical reasons that could be contributing to your pet’s added weight, like hypothyroidism, as well as adrenal gland disorder. Bring your pet to the vet if you think a medical condition is causing weight gain.

Health problems Plain and simple: extra weight puts strain on the body. Pet obesity often leads to joint problems, Serbin said. Other problems include diabetes, heart and lung diseases, skin conditions and many types of cancer. Also, life expectancy is decreased for overweight pets.

Preventative measures Be sure you are feeding your pet the correct diet. “A dog should be on a low-fat and lower-protein diet, with a slight increase in fiber than the normal diet,” said Rhonda Teel, owner of Kodi’s Natural Pet Foods in Phoenix. The same goes for cats.

Check the ingredients. “Look for a food with no wheat, corn, soy, preservatives, artificial ingredients or by-products,” said

greenlivingaz.com

Rhonda Teel, owner of Kodi’s Natural Pet Foods and Marsha Mardock, owner of Noble Beast.

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November 2010 | greenliving az 33

By ChArLIE PoPECk, LEED AP

ChooSInG Smart Building Products

W

hether you’re redesigning your kitchen or bath, installing an irrigation system, or considering siding options, evaluating specific building product attributes is key to creating an eco-friendly space. However, the green building industry boom has caused an increasing amount of “Greenwashing” in the marketplace, adding confusion to this evaluation process. False or misleading claims about the environmental benefits or impacts of a product are considered “Greenwashing.” You should avoid materials and manufacturers who make these claims. To help you in the decision-making process, here are a few factors to consider when evaluating products for your home: Recycled content is an important feature of many green building products because a percentage of its composition reuses material that would otherwise be sent to the landfill. There are two kinds of recycled content, pre-consumer and post-consumer.

Post-consumer content is preferable because it is diverting more waste from landfills.

Post-consumer content is almost any recycled waste from our homes. Typical examples include newspaper used in Homasote (a brand name of cellulose-based fiber wall board) sheet goods for decking and insulation; two-liter plastic soda bottles used in carpeting; glass material reused in attractive countertops; and jeans used to make insulation.

Post-industrial content is waste from industrial operations. Fly ash from coal-fired power plants, which is used as an additive in concrete; wood chips used for engineered lumber, pine bark for landscaping and scrap steel from manufactured goods are other examples.

Given many manufacturers have now entered the sustainable product market, there are a number of high-quality, affordable and readily available products that contain recycled content, which makes it an easier choice for your home. You still need to be vigilant in reading the labels for content and check for thirdparty certification. For example, I recently went to a home goods store and saw bed sheets made with birch fiber, but no listing of how much birch fiber, so this is a form of greenwashing, the sin of being vague.

Volatile Organic Compounds (VOCs) are what you actually smell during off-gassing. Concrete continues to cure over a long period of time. Paints and sealants, adhesives, rugs and composite lumber off-gas VOCs for varying periods after installation. VOCs can negatively affect human health and should be avoided, so look for zero and low-VOC paints, caulks and

34 greenliving az | November 2010

adhesives, as well as products with very low emissions. You can find sources and more information about low-VOC products in the GreenSpec directory, located at BuildingGreen.com.

Manufacturing location can be an added bonus that contributes to the sustainability of your project by purchasing products close to home. Sourcing locally saves the fuel required to transport materials from other parts of the country to your site.

Using this strategy will also help to boost your local economy.

Used building materials that are salvaged during demolition (bricks to bathtubs) and reused in their current state (reclaimed lumber from old homes or buildings) can be considered a green building method, since energy and resources are saved when building material is reused. There are many salvaged building materials, including bricks, steel beams, doors and windows, plumbing fixtures and hardware. These products are usually available regionally through salvage companies.

So how do you make a decision using this knowledge?

I recently evaluated exterior siding options for a client who wanted to use the most sustainable building materials possible.

He considered various siding types and chose fiber cement siding as the best product for his application. After evaluating multiple product manufacturers, we were ready to select a siding that incorporated fly ash in its formula but ultimately chose a siding without fly ash from a company that was closer to our location.

The company’s convenient location meant fewer transport miles and lower fuel usage overall, making it a more sustainable choice.

As referenced in this example, it is very important to be informed when evaluating sustainable building products and to understand that there are many factors to consider. You have to take the holistic view and see the whole picture when making green choices and what works for a particular situation today may not make as much sense tomorrow. Carefully consider product attributes like raw material content, embodied energy necessary to make the product, and location of manufacture in order to make your project as green as possible.

Charlie Popeck is the president of Green Ideas Sustainability Consultants and is a contributing editor to Green Living AZ Magazine. Green Ideas specializes in helping design, construction and facility management teams understand and implement building science and sustainability into their projects. Email your questions to Charlie at greenpanel@greenlivingaz.com.

greenlivingaz.com

Going Green is Good.

Meet the Valley’s Solar Kingpins & other leaders in the Sustainable Industry.

Please join the Phoenix Business Journal and National Bank of Arizona as we acknowledge those leading the charge.

This is a prime opportunity to develop and strengthen the network of Valley professionals with sustainable business practices.

Monday, November 8, 2010 5:30 - 8:30 p.m.

SkySong • 1475 N. Scottsdale Road

Registration available online at

http://events.bizjournals.com/30841

Congratulations to this year’s Honorees!

SOLAR KINGPINS Donna Marie Bertault Founder and President, eRenewable Resource Group Lane Garrett Chairman and CEO, ETA Engineering and Dependable Solar Products Kate Maracas Arizona Vice President, Abengoa Solar Sean Seitz Founder and President, American Solar Electric Dr. Govindasamy TamizhMani President, TÜV Rheinland PTL LLC Raymond Wiley Director, Aide Solar USA

PRESENTED BY BY:

GREEN LEADERS Roger Ferland Attorney, Quarles and Brady LLP Rick & Laura Burgis Principals, Burgis Envirolutions Craig Hughes CEO, Total Transit Inc./Discount Cab Dr. Ken Pollock CEO, EcoAid Derrick Mains Founder and CEO, Green Nurture Kim Kristoff President, Gemtek Products LLC

MEDIA PARTNER: P

Feature

SUSTAINABLE AGRICULTURE

BY KRISTI EAToN

T

he Carlink Ranch in Redington, Arizona, has been raising cattle since 1884. Andy Smallhouse and his wife, Stefanie, are the fifth generation of their family to live and work on the ranch, a feat that does not go unnoticed by the Smallhouses themselves.

“One would deduce from that fact that we are sustainable. Every generation is trying to improve the ranch,” Stefanie Smallhouse said.

“Without farmers and ranchers, we probably wouldn’t have the water system we have today,” Murphree said.

She noted that many farmers in Arizona use drip irrigation, a method where water drips slowly to the root of the plant, which has been found to greatly reduce water use. “[Drip irrigation] reduces water waste by directing the water to the root zone of the plants,” Kelly Cathcart, a farmer who sits on the board for

Sustainable agriculture has been all the rage in the last few years, but discuss it with any long-term farmer or rancher, and it becomes apparent that sustainability has been going on for years. It’s just now getting the attention it deserves.

“Farmers and ranchers have had to apply sustainability practices for years in order for them to continue, whether small, medium or large [farms],” Julie Murphree, Agriculture Education Director at the Arizona Farm Bureau, said.

Sustainable agriculture encompasses using an array of practices and ideas, all with three goals in mind: environmental health, economic profitability, and social and economic equity. Focusing on conservation of resources is paramount to sustainable agriculture.

“Every farmer I know, in one form or another, whether it’s water or utilizing their soil – I’d call them conservationists as much as farmers,” Murphree said.

“Because agriculture is all about high-end production, farmers and ranchers must learn to maximize their resources if they want to survive. Agriculturalists,” Murphree added, “often have many input costs, because you basically make something from nothing, like turning a small seed into numerous tomatoes.”

“It’s always been a tradition in agriculture to maximize your resources and to reuse them, and to be very conscientious, because it will impact your bottom line,” Murphree said. “I think it’s the tradition of the industry to be that way.”

Algae is a renewable resource that’s gaining attention. It can produce 30 times more oil and requires 1/100th the water per acre when compared to traditional crops. “A few innovators across the state are focusing on the organisms as a renewable energy source,” Murphree said. Wind power continues to be the fastest-growing renewable energy source in the country, and a few ranch families in northern Arizona are teaming up with suppliers to make sure they’re ready for this innovation.

Water is the lifeblood to more than 15,000 farmers and ranchers in Arizona, and because of its importance, farmers and ranchers have learned the best practices to maximize and conserve water.

36 greenliving az | November 2010

the Prescott Farmer’s Market, said. “Agriculturalists can see 40 percent savings in their water use.”

According to Murphree, GPS technology is also changing the way farmers and ranchers use water. Now, agriculturalists can map a field using GPS technology that tells them where more or less water is needed.

“So you are only appropriating the amount of water you need for that particular area,” Murphree said, adding that such technology and innovations are changing the industry. “It’s very interesting and exciting, because you are working to reduce your water use, not just to conserve it, but you’re maximizing benefit for the crop to produce food, fiber and fuel for families.”

Pesticides: Bad rap or just bad?

Pesticides used by farmers to protect crops against pets, weeds and diseases have gotten a bad rap. It’s true that too many pesticides can be harmful to humans, due to their toxicity, but contrary to what some may think, there are actually pesticides in organic foods – they’re just natural pesticides, not synthetic. But even natural pesticides can be dangerous.

“They claim natural is better, but nature produces some pretty brutal things,” Murphree said. It is good to remember that quality farmers would not overuse pesticides, because it would be too expensive for them. greenlivingaz.com

Feature

Diversifying: Key to sustaining operation One reason the Smallhouses have been so successful at sustaining their land over the years is that they diversify. Although their ranch is geared toward cattle, they have learned to diversify as a means of using and renewing resources — both environmental and economical.

“In agriculture today, you have to be able to diversify,” Stefanie Smallhouse said. One way the Smallhouses have branched out is through managing a lumber business. The nearby forest is full of mesquite trees, which produce a dense hard wood, excellent for high-end furniture. Andy Smallhouse and his partner now have a sawmill on the ranch. Andy came up with the idea of making his own fuel to save money. He collects leftover oil from nearby restaurants, and through a process called transesterification, turns it into biodiesel fuel.

“You have to be efficient, because the amount of labor is intense,” Stefanie Smallhouse said.

According to Murphree, most farmers and ranchers will find ways to renew things. For example, if a farm has undertaken both crop and livestock operations, they can work together to produce needed resources. “Livestock generates a lot of manure,” Murphree said. Farmers can use it to condition their soil. “That’s another way to maximize and reuse, and that’s done a lot with urban, small farms, especially if they are organic.”

In some cases, a crop farmer may partner with a nearby livestock farmer for the manure. With the increasing use of technology in farming and ranching, there are even more ways to diversify, but it doesn’t come cheap. “It’s expensive to put in new technologies to allow you to save land and water,” Smallhouse said, and some people may feel technology is changing the traditional farmer’s role.

“Agriculture has become way more technology-driven, and some people don’t like that,” Smallhouse said. “Some people picture farming and ranching in a more romantic view, as in a Norman Rockwell painting.”

But, Smallhouse added, sustainability is about efficiency. “We’re able to produce more food than ever before on way less land.

If available land is shrinking, you have to be able to do it more efficiently.”

...sustainability has been going on for years. It’s just now getting the attention it deserves. greenlivingaz.com

November 2010 | greenliving az 37

Becoming Ever Green with Collective Intelligence

BY DERRICK MAINS

W

hen Heather Personne, Principal of Evergreen Devco, sets project goals, she does not just turn to those included in the project to think of innovative ways to approach it and ways to cut costs…

She turns to each and every employee - the entire workforce.

That’s because Personne and the real estate development company, with a location in Phoenix, Az and Glendale, Ca, know the power of harnessing the collective intelligence of employees. People from the front line — those who actually do the work — are in the

Ecoterminology Minimum Efficiency Reporting Value (MERV) The MERV system is an industry-standard system for rating the minimum efficiency of air filters. The MERV system rates filters on a scale of 1-16 (one being the least efficient, 16 being the most efficient). It is recommended for residential to have a MERV rating of 11. Anything higher may strain your HVAC. Smart Location This is another term for “Sustainable Sites.”

Smart locations protect open space, sensitive sites and encourage development within and near existing communities or public transportation. These sustainable sites support walking as a transportation choice, as well as reduce vehicle trips and miles traveled.

Walkable Streets This is another term for “Community Connectivity.”

Walkable Streets provide attractive, comfortable pedestrian street environments to promote pedestrian activity, as well as public health. Residential areas based around walkable streets are within ¼ mile walking distance to basic services.

Reduced Parking Footprint Parking is designed to increase pedestrian orientation of projects and minimize the negative environmental effects of parking facilities. This includes promoting shuttles, ride sharing and Zipcars, and providing low-emission vehicles preferred parking.

best position to pinpoint and make suggestions for improvement and incorporate such ideas into daily practice. Once a goal for a project is set, employees are asked to contribute quality ideas on ways to make it more efficient and cut costs.

One such idea included convincing a California city to allow a natural barrier of soil, vegetation and shrubbery in lieu of a code-required masonry screen wall to conceal development from the street. This idea saved the company $10,000 in construction costs and made the project more sustainable.

All it takes is one employee, one idea, to save a significant amount of money and increase efficiency, as efficiency and sustainability many times go hand-in-hand.

Evergreen knows that these kinds of money-saving ideas don’t always come easy, so those with suggestions, that actually get implemented, are rewarded. Coupling rewards and recognition with such programs have been shown to entice and continue the cycle of engagement with employees. One would think monetary rewards would be the most effective, but a day off has proven to be the greatest and most powerful motivator.

“Who doesn’t look forward to a little R&R,” says Danny Bockting, Senior Project Manager. “We’re encouraged to work hard and accomplish our goals, and a little extra vacation time is a great reward.”

For Evergreen, a day off goes so far as to serve as a change agent — something money could not do. It offers positive recognition: In addition to being highlighted in monthly goal status updates to the entire company, the workforce acknowledges that the person earned the time off because he/she made a significant impact on a project. According to the 2008 Blessing White State of Employee Engagement study less than one-third of employees are fully engaged. For Evergreen, additional vacation time is a way to involve and motivate the entire workforce.

Derrick Mains is the CEO of GreenNurture, the software solution for helping companies incorporate the value of sustainability into daily practice, catalyzing corporate culture and harnessing the collective intelligence of employees to drive greater long-term financial, social and environmental performance.

SOURCES usgbc.org, akagreen.com

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BY Kristi Eaton

it sounds surprising, but ordering that delicious, greasy batch of french fries can actually help you power your vehicle.

Hundreds of restaurants across the state are handing over their leftover vegetable oil to several local companies who then turn it into biodiesel through a process called transesterification, where the vegetable oil is mixed with alcohol. Derived from vegetable oil, soybeans, corn or other crops, biodiesel has become popular in the last few years, as people search for alternative fuel sources. It can be used as a pure oil, or mixed with petroleum in varying levels. It can be operated in any diesel engine, with minimal to no engine modification required. According to The National Biodiesel Board, sales for the alternative fuel have grown tremendously in the last decade. In 1999, 500,000 gallons of biodiesel were sold in the United States. By 2004, the number had increased to 25 million, and in 2008, the number of gallons sold reached 700 million.

New Market Rick Katt and Mark Hinkle, founders of Green Dining Network in Phoenix, realized there was an untouched market in the Valley and statewide for converting vegetable oil to renewable energy. The two created Green Dining Network, with Marv McCarthy as president of the company.

“Rick and Mark really saw this market and renewable fuel markets as a great opportunity, because it’s a good business and all the oil was going to waste,” McCarthy said. “They got the idea, ‘Hey, we could really make a difference here in the state by keeping it for renewable fuel production.’”

The Green Dining Network provides a free service to any interested restaurant. They deliver collection tubs to restaurants, which fill them with their leftover oils, and collect the tubs every two or four weeks. Green Dining Network makes its money by filtering the oil and selling it to biodiesel manufacturers.

“Since February of this year, business at Green Dining Network really began picking up,” McCarthy said. “The company now has about 500 clients in the greater Phoenix area and about 100 more in and around Tucson.”

One of Green Dining Network’s clients, Brenda Lambrecht, owner of Armadillo Grill in Phoenix, was looking for ways her restaurant could become more environmentally conscious when she heard about companies turning oil into biodiesel.

“We were in a management meeting and talking about different ways to go a little bit more green,” Lambrecht said. “We’ve been having a hard time finding people to take our trash, and [the greenlivingaz.com

biodiesel process] was one of the things we heard about. We go through quite a bit of oil, and [Green Dining Network] takes it and turns it into biodiesel.”

“It’s a win-win,” Lambrecht said, because it helped turn something her restaurant used into a positive product. “We used to pay people to pick up our oil, but it wasn’t turned into biodiesel. Now, it’s cost-effective and helping the environment.” Once Green Dining Network has the oil, they will filter out the impurities— bits of fries, potato chips and paper towel pieces that have been left behind in the grease.

“The first thing we do is filter it,” McCarthy said. “We put it through a really rough filtration process to get the big chunks out of it, and we’ll pull out the larger materials.”

Depending on who they are selling the vegetable waste to, Green Dining Network may filter it once more. Once the oil has been filtered, they will sell it to one of several companies that turn it into biodiesel.

One such company, Gilbert-based AZ BioDiesel, was started about six years ago, after founder Dan Rees learned his son was making biodiesel in his garage.

“His suggestion was to make our own biodiesel and make deliveries,” Rees said of his son. At that time, they were making about 350 gallons of biodiesel a week. Soon after, biodiesel’s popularity caught on, and the company was formed. Today, the company’s plant in Gilbert produces 250,000 gallons of biodiesel a year. AZ BioDiesel will soon open a new plant that will make 10 million gallons of biodiesel a year.

AZ BioDiesel purchases oil from local collection companies, like Green Dining Network, at market price and sells the fuel locally after they convert it to biodiesel. “People want to be environmentally conscious, but just are afraid about money,” Rees said when asked about biodiesel’s growing popularity.

According to Rees, biodiesel has been commonly used in Europe since the 1990s. “Our country is way behind in advanced fuel technology,” Rees said. “Really, it’s just spreading here from Europe.”

AZ BioDiesel is currently selling biodiesel fuel for approximately $2.69 per gallon. Biodiesel differs from ethanol, another biofuel, because it is mainly extracted from vegetable oil and fat, while ethanol is distilled from plants. Biodiesel is believed to be more efficient and environmentally friendly than ethanol.

With biodiesel’s popularity steadily growing, many companies are incorporating the fuel in their everyday practices. For example, Stellar Adventures, an off-road adventure touring company in Scottsdale, has been powering its vehicles with biodiesel since August 2008.

Collecting According to McCarthy, most ordinary citizens don’t use enough oil for companies to collect, although his company is in the process of setting up collection centers. However, there is one time each year when it is worth it to collect from citizens – Thanksgiving. As more people deep-fry their Thanksgiving turkeys, many people find themselves with leftover oil waste. In Tucson, the Tucson Clean Cities Coalition partnered with Grecycle and AZ BioDiesel partnered with the Town of Gilbert to collect oil a few weeks after Thanksgiving. Gilbert town officials found the drive to be very successful, and now other cities like Avondale and Queen Creek are interested in having collection sites. soUrCEs azbiodisel.com, grecycle.com, greendiningnet.com

November 2010 | greenliving az 39

LEED NEIGHBORHOODS

By TISHIN DONKERSLEy, M.A.

O

n April 29, 2010, the U.S. Green Building Council (USGBC) officially launched its LEED for Neighborhood Development (LEED-ND) rating system. This was a joint effort between USGBC, the Natural Resources Defense Council, and the Congress for the New Urbanism. Components of LEED-ND seek ways to encourage an alternative form of development and rethinking for how we design our communities. The goal is to develop an economically strong, vibrant streetscape, with many modalities of transportation, and a vibe and charm that attracts people to its core. The three principles of the rating system - smart growth (revitalize communities, mixed-use, preserve open space and natural resources), new urbanism (active streetscapes, sufficient density, diverse population, walkable neighborhoods) and green buildings (LEED certified buildings and sustainable building practices) - equal an improved quality of life.

THE LINK by merzproject, a studio of the design and build firm, Shepley Bulfinch, is an example of a collaborative building project that embraces this methodology. Recently THE LINK received the Valley Forward Crescordia Award in the Commercial/Mixed-Use category, and the Award of Merit in the Historic Preservation category. In a recent interview, merzproject principal Chris Nieto explained how he embraced the principles of LEED-ND. The project was inspired by its location near the light rail. As a Phoenician, Nieto wanted to engage in downtown revitalization efforts, take advantage of the affordability of a well-built building, and repurpose and recycle a building that was underutilized and removed from the city fabric. Originally, this diamond in the rough building was used as an office space. “A dozen people used it every day, but they didn’t realize how magnificent the building was until they went inside and exposed its beauty,” Nieto said.

This project came with its challenges. Nieto indicated that merzproject purchased the building before they knew who would be in it. As a result, they went through many construction phases as the multi-use elements evolved. “We had five different construction phases, it was something that we had to do,” Nieto said. “We attacked it as we knew who the user would be, then hit the ground running and reacted very quickly.”

Nieto utilized sustainable practices when designing and constructing the building. “Being that our business is repurposing existing buildings, we reduced construction waste, recycled and salvaged materials, increased the opening to allow for natural light, installed low-flow plumbing fixtures, and used energy-efficient lighting, passive heating and cooling and low-VOC paint,” Nieto explained. Neito’s favorite material used in THE LINK was the reclaimed barn wood from Montana used for the conference room. “My partner found it on eBay,” Nieto said. “The barn owner actually transported the wood down to us personally. We had to unload everything ourselves.”

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Within THE LINK project, there is the Giant Coffee coffee shop, retail space and a gallery. Nieto was proud to say that his studio designed and built the furniture in Giant Coffee, using almost 100 percent recycled materials and products.

THE LINK project has become a point of pride for downtown Phoenix’s revitalization efforts. Nieto hopes to see people continue to take chances developing Phoenix. “I do believe that, if you do not cut corners and if you build it right, they will come,” Nieto said.

THE LINK 1437 North First Street, Suite 201, Phoenix 85004 shepleybulfinch.com/merzproject Photography by Matt Winquist

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November 2010 | greenliving az 41

East Meets West Creating harmony and prosperity in your office

BY KATHERINE GOULD

“In light of today’s economic climate, I’ll do anything to feel better in the office,” confesses a local businesswoman who is feeling the effects of the slow economy. Is it enough to just feel better? A new approach is to incorporate age-old Eastern practices into our Western working environments to fuel our energy and boost our business.

Using the principles of Classical Feng Shui (pronounced “fung shway”) and applying holistic and green living practices create nurturing environments that allow us to feel and work more productively. When an office or workspace is arranged using some of these “Ancient Chinese Secrets,” energy that produces opportunities, work and money can be created! How does this phenomenon work? Simply, the Chi (life force energy) that the space is receiving can be manipulated to “feed” or protect a person in the space. Here are five easy ways to help create a nurturing office environment:

1 Avoid toxicity! The materials we use, exposure to electromagnetic overload, and the activities and relationships we participate in create toxic environments.

Ensure the reduction of environmental toxins by incorporating green remodeling or building materials and choosing products that have lower Volatile Organic Compound (VOC) properties, starting with paint, carpet and cabinetry. Reduce electromagnetic field (EMF) exposure from cell phones, computers and electronics by using EMF shielding devices.

2 Make a conscious effort to keep your space clutterfree and full of positive intention. When clutter accumulates, it creates stagnation. If the clutter is made up of daunting tasks and to-dos, resentment builds and production decreases. Use trash cans and file cabinets to put everything in its proper place. Focus on positive intention, and make space for more opportunities to come.

3 Arrange your desk to the “power position.” The power position is generally in the back left corner of the office, as you are looking in from the door. The desk should be arranged so that when sitting behind it, you have a secure wall to the back and a direct view of the door, ensuring no one can come in unannounced or from behind. For the overachiever, Classical Feng Shui experts can create a personal energy blueprint to find the best location and direction for creating wealth, and position your desk accordingly.

4 Incorporate essential oils and diffusers to cleanse or enhance a mood. Essential oils have been credited for helping with everything from clarity (peppermint, lavender, lemon) to harmonious relationships (geranium, rosewood, bergamot, ylang ylang, rose and spruce). To generate more business, one might consider spruce, ginger, patchouli, frankincense, myrrh or cinnamon bark.

5 Avoid sharp corners and edges in the furniture and walls that create pointed arrows (sha chi) that can hurt you. Furthermore, the shape of your desk can affect your mood and the level of productivity in the workplace. A kidney-shaped desk follows the natural curves of the human body and is said to give you a subconscious feeling of inner alignment.

Katherine Gould is a certified Feng Shui Master Practitioner and Certified Master Instructor, and a fellow of the American College of Classical Feng Shui.

Katherine co-owns Golden Fortune Interiors, specializing in creating nurturing environments that are aesthetically and energetically tailored to her clients’ needs. goldenfortuneinteriors.com.

Have a Feng Shui question? Send them to greenpanel@greenlivingaz.com, and you might see an answer in our next issue.

Grab THIS | Not That

It’s easy to reach for sugar-loaded, fat-ridden “foods” when you’re too busy for a lunch break at work. Here are some healthy, tasty, guilt-free snacks that will get you through the 3 o’clock slump.

Clif Kid Organic Twisted Fruit (You’ll never know the difference!)

Pre-prepped baggies of mixed nuts (Try a mix of almonds, walnuts and pecans sprinkled with Stevia, sea salt and cayenne for some zip) Low-carb, high protein bars Apple slices sprinkled with lemon juice, and mini containers of peanut butter or caramel (Keep them fresh in a small cooler in the car) Low-sodium rice cakes (They come in a variety of flavors) Turkey or beef jerky Provided by

42 greenliving az | November 2010

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Auto

The Best of Both Worlds

BY BILL ZERVAKOS

I

first drove the GS450h on a press preview trip with Lexus in 2007.

I love performance in a car, so a luxury car that goes 0-60 in 5.2 seconds sounded good to me, although I will admit that it seemed a bit optimistic. Suffice it to say, once I had an opportunity to drive the vehicle, any skepticism was quickly erased.

It’s almost four model years later, and the GS450h is only getting better with age. As you approach the vehicle, the SmartAccess fob lets you to unlock the car by simply touching the door handle. The sleek L’Finesse styling is still beautiful from any angle. You’ll sink into the semianiline leather seats, with a choice of interior accents in golden or dark gray bird’s-eye maple or red walnut. Flip on the optional Mark Levinson® Surround Sound audio system, with 14 speakers and 330 watts of maximum power, and be treated to an unparalleled listening experience.

It’s virtually impossible to cover all the elements that contribute to this amazing driving experience, but some of my favorites include the Electronic Chromatic Device (ECD) Instrumentation gauges that automatically adjust their intensity to reduce glare and provide optimum

visibility. My wife is a great fan of the dual climate control system, where front seat passengers can set their individual comfort level. Helping to avoid distractions, Lexus offers a voice-activated HDD Navigation System that recognizes over 100 voice commands. I’ve also become a fan of the backup camera and the car’s Bluetooth® Technology capabilities, where mobile phones are able to interact wirelessly with the vehicle’s handsfree system.

Specifications show the GS450h has a combined 340 horsepower between the high-output, permanent-magnet electric-drive motor and the 3.5 liter V6, and I for one have no reason to doubt that number. Power gets to the ground through an Electronically controlled Continuously Variable Transmission (ECVT). While traditional transmissions use fixed gears, ECVT can produce an infinite number of gear ratios to help provide optimal performance for all driving conditions – this helps improve both acceleration and fuel economy.

The 450h is rated at 22/25 mpg, with a combined average of 23, and earns a Super Low Emissions Certification. The GS starts at just under $57,500 and comes with a four year 50,000 mile warranty.

Bottom line, the GS450h does offer the best of both worlds; A big, comfortable luxury performance sedan with much better fuel economy than a lot of econo boxes. It drives every bit as good as it looks, whether you’re running around town or taking a trip. This car would be fun to run down the track if for no other reason than to see the look on people’s faces.

If you’ve been yearning for a full-size luxury vehicle but want better than 15 mpg, check out the GS450h from Lexus. I know you’ll like it. For more on Lexus, go to Lexus.com.

Bill Zervakos is co-producer and co-host of Two for the Road USA radio productions. Bill has been test driving and reviewing vehicles for manufacturers for over 16 years. www.twofortheroadusa.com Photography courtesy of Bill Zervakos

We’re not just creating smart budgets, we’re creating better lives and a better planet.

The Earth deserves the same kindness and respect we extend to our members.

Our Green Loans are specially designed to help you make home improvements affordable -- proving a little bit of kindness goes a long way.

For more details, please visit us at pimafederal.org

greenlivingaz.com

November 2010 | greenliving az 43

Special Advertisement

In the business world, Corporate Social Responsibility (CSR) means more than it ever has before when integrated into a company’s business model. We’ve seen dozens of definitions and interpretations of the phrase, but the basic proposition of them all is the same. Essentially, CSR is the deliberate inclusion of public interest into corporate decisionmaking, and the honoring of a triple bottom line: people, planet and profit. Businesses should do the right thing. Give back to the community. Engage in ethical business practices. Take care of their employees, and take proactive steps to ensure that future business leaders and communities have a healthy, vibrant world in which to work.

Terms like “going green” or “sustaining the future” are often used a bit too liberally, but the pressure is on for businesses to produce results, not just talking points and fancy phrases. What are corporations and community leaders doing to influence change? What does CSR mean to today’s managers and CEOs? How can these goals possibly be reached in the middle of a deep recession? The answers lie in a basic economic concept—customer demand.

For many people, saving the planet is justification enough to spend any amount of money to accomplish this very important goal. For businesses, it’s not that simple. CSR and sustainability

goals have to align with a business’s cost controls, stakeholder expectations, market conditions and operational parameters.

So herein lies the great debate—is it cost effective to implement CSR programming, and will it have a positive impact on a business? At Waste Management (WM), the answer is yes. We believe our business will continue to grow if we manage it with long-term vision, rather than fixating on short-term gratification. Our customers want sustainable solutions, and we are thinking outside the box to create the environmental solutions they are demanding.

The Wonders of Recycling In years past, you relied on your trash company to pick up the trash. That was it, end of story. But for WM, the story only begins at the curb. Recycling programs are being implemented nationwide, creating a ripple effect of goodwill for eco-conscious consumers and businesses.

Think about it—what doesn’t make sense about recycling? It conserves energy and raw materials (did you know recycling one aluminum can conserves enough power to run a television for three hours?). It sparks new end-use innovation and commerce. In most cases, it doesn’t cost the consumer extra, and many businesses can even save money by recycling. Rolling out a new recycling program is also a great employee engagement tool.

To maintain our continued commitment to our company’s important CSR initiative, WM has invested millions of dollars into a new Materials Recovery Facility (MRF) in Surprise, which will open in just a few months. The facility will significantly increase the processing capacity for the Phoenix-Metro area and northern Arizona, offering more cost-effective solutions for businesses not currently recycling. One of WM’s sustainability goals is to triple the amount of recyclables we manage nationwide by 2020—the new MRF in Surprise will play a huge role in helping us reach that goal.

Building It Green Recycling is only one part of the sustainability revolution that is taking place. Green building is another CSR practice growing in popularity. The U.S. Green Building Council (USGBC) is making wonderful strides with its LEED programs and public outreach. The Arizona chapter is extremely active in the local business community, and the efforts are paying off. WM has seen a huge increase in LEED projects across the state and nation. In fact, many companies are requiring LEED certifications on their new builds, and many businesses are now considering modifying existing buildings to earn LEED status. WM’s Rincon Transfer and Recycling facility in Tucson received LEED Gold for its “green” upgrades, which was the first certification for a waste transfer facility in Arizona.

Looking to the Sun Arizona is known for its nearly year-round sunshine, so it’s exciting to see business organizations and lawmakers recognizing the state’s potential for solar power and making strides to attract this emerging industry. WM is not ignoring it either— we now offer WM Solar Powered Trash Compactors, which are the size of a normal 35-gallon bin, but hold five times the trash. A solar-powered battery triggers a sensor when the container is full, and the trash is compacted.

These machines were utilized at the Waste Management Phoenix Open last year, and they significantly reduced our waste-related maintenance costs. The compactors require less servicing than normal trash bins, which allowed us to increase our operational efficiencies.

Currently, several of these

units are being used by cities, parks and recreation departments, and sporting venues across the country.

Trash Juice, You Say? It’s exciting to see how rapidly the solar industry is taking off and making an impact throughout Arizona, and we look forward to the day when every building in our state is equipped with solar panels. Did you know there is another form of alternative energy that is already generating more power than the entire solar industry?

Here’s a hint—many people still think they are just holes in the ground. The truth is, landfills are a viable source of alternative energy. When trash decomposes, it creates methane gas, which can be captured and converted into energy. WM currently operates 110 landfill-gas-toenergy (LFGTE) facilities nationwide that produce enough energy to power 400,000 homes every day. We plan to build another 60 plants by 2012.

This phenomenon is difficult to

implement in the southwest because of the arid climate—moisture is necessary for the trash to decompose, something we lack here in the Valley of the Sun. Thankfully, this technology is coming!

Some landfills in Arizona are already powering homes utilizing landfill gas, and we are working on ways to do the same at our facilities. Imagine a world where the waste stream comes full circle—where your trash becomes your light bulb, your water heater or your air conditioning.

Telling the CSR Story LFGTE technology, recycling, green building and product innovations like solar powered trash compactors are valuable, tangible examples of CSR initiatives in motion. In order for each of these programs to be effective, we need to tell their story. Community education is another key component of CSR—and as a community leader, it is our job to make sure our customers, neighbors, families, friends, elected officials and business colleagues are just as passionate about these concepts as we are. Many businesses realize this and are already designing creative education programs for

the community. Organizations like Keep Phoenix Beautiful do a fantastic job of sharing their message through volunteer opportunities, public events and corporate challenges. WM’s GreenOps Recycling Kiosks are another great example. These are “reverse” vending machines that offer points for recycling. The points are used to buy goodies from thousands of vendors on our website (www.greenopolis. com). Education (along with a good incentive every now and then) is a crucial responsibility for businesses that are engaging in CSR practices.

There are so many amazing changes taking place as more businesses embrace the principles of CSR and the sustainability issues that help to define it. Though some may say this is just a trend, we believe we are witnessing a legitimate cultural shift—a paradigm that will be showcased in history books for years to come and we are looking forward to making a lot more history.

ASU POLYTECH

INTERDISCIPLINARY SCIENCE AND TECHNOLOGY BUILDING 3 (ISTB III)

BY TISHIN DONKERSLEY M.A.

W

alking across the gravel parking lot I could feel the heat radiating from yet another 100 degree day in Arizona. I was visiting the ASU Polytech campus to explore the Interdisciplinary Science and Technology Building 3 (ISTB III). I was initially drawn to this building because it achieved LEED Gold certification and also, I must admit, because of its distinctive architecture. Arriving at the building, I looked up and saw an intimidating, two-story mass of concrete perforated by numerous geometric shapes. The pathway lead to the north side of the building and ended abruptly at a large wooden door. I pulled on the weighted door and a rush of cool air blew past me. Surprisingly, there were no students hustling to get to class and no professors lecturing about biology - just me and the echo of my footsteps on the concrete floors. The interior welcomed me with bright natural light that beamed through the large two-story windows. With no one in sight, I ventured down one hallway then another only to be denied by key card access.

Thinking this adventure would be a short visit, I turned the corner and stumbled upon a beautiful zen-like garden in the middle of this seemingly uninviting building. Little did I know that I had found one of many such gardens housed within these concrete walls. Surrounded by high walls, metal trellises and suspended artwork, this particular interior courtyard was designed to be a tranquil and meditative garden. The sitting area was surrounded by smooth grey stones, bamboo plants and a bubbling water feature. I took respite in one of the chairs and enjoyed the visual relief

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from a crazy day. As the sounds of the water and fresh, crisp air whispered through the courtyard, I wondered what inspired the architects to design such a mentally refreshing feature in the middle of these sterile walls.

According to Jones Studio, architects for ISTB III, they were inspired by the design of the Mexican hacienda, where the external environment is harsh and the inside is lush and serene. Similarly, the architects intended to create a “walled garden” away from the reality of the Arizona desert.

environmental specialist, spends his days with his team of researchers harvesting and extracting algae to develop biofuel. When asked how the building facilitates his research efforts, Zhang said, “The building provides a good working environment. The water filtration system on the roof de-ionizes the water and helps facilitate our research.”

The ISTB III building was the first non-academic research building to be built at Arizona State University Polytechnic campus. This state-of-theart 35,000 SF research laboratory was also the first project at ASU Polytechnic to involve the LEED process. The building services three separate research departments: Applied Biological Sciences and AZBio Institute, Applied Cognitive Science Center, and the Health Lifestyles Center. One of the main research efforts to come out of the walls of ISTB III is the transformation of algae into biofuel.

ASU has mandate that all new buildings obtain LEED Silver certification, but the team of Jones Studio, Hardison-Downey Construction, Green Ideas and other subcontractors went above and beyond - achieving LEED Gold certification. Unique building features include wet and dry research labs, environmental rooms and architectural shading from the perforated walls and gardens. The landscaping design includes xeriscaping and the utilization of reclaimed water which saves 100 percent potable water. The design and build teams were also able to realize an 18 percent energy cost savings and used low to no volatile organic compounds in adhesives, sealants, paints and composite. During construction, the team was able to divert 75 percent of waste from the landfill.

According to Jones Studio, “ASU’s desire to attract the best cutting-edge scientists requires a facility that can respond to a wide range of research demands that grow wider as technology expands.”

For Dr. Zhang and colleagues, research continues to evolve as they discover ways to power our vehicles with alternative fuels, simultaneously trying to find some relaxation in between.

Knowing that researchers and experts would spend countless hours inside, the architects wanted to place the gardens in the core of the building, dividing offices and laboratories, to provide a visual reprieve from their intense work. Further, they designed communal spaces to encourage cross-disciplinary collaboration and impromptu conversation. Dr. Xuezhi Zhang, professor and

“The [garden] is beautiful to look at and relax our eyes.” Dr. Xuezhi Zhang said.

Photography by 2010 AISC IDEAS2 Awards: Bill Timmerman Photography

greenlivingaz.com

November 2010 | greenliving az 47

Corporate Social Responsibility

Ever wonder which companies engaged in economic, environmental or social sustainable efforts? Green Living AZ looked at three entities to see what sustainable efforts they are doing to benefit Arizona.

NATIONAL BANK OF ARIZONA Going solar is nothing new for National Bank of Arizona (NBAZ). This month NBAZ will add to its long list of solar initiatives by celebrating the completion of a $2 million solar system at its Tucson headquarters, making the project the second largest commercial install in the city.

At 402.6 kilowatts, the 24,000 square-foot installation of 1,320 panels will reduce electricity costs by about 25 percent, producing at least 580,000 kilowatt hours annually. The reduction in electricity equates to the average annual consumption of 55 Tucson homes.

NBAZ has become a pioneer in its adoption of solar power with a number of significant, high-profile investments, including installing one of Arizona’s largest commercial solar systems at its Phoenix headquarters; spearheading Solar Phoenix, the nation’s largest residential solar leasing program, by providing $25 million in financing; and partnering to create one of the nation’s largest distributed, community-wide solar power systems at Soaring Heights Communities at Davis-Monthan Air Force Base.

MERITAGE HOMES Meritage Homes doesn’t follow the “green” trends of other builders. Instead, they’re pioneering new standards for homes, taking energy efficiency to a new level and reducing the amount of energy homes consume.

Meritage has 12 new traditional and active adult communities in Arizona that combine energy efficiency features at prices not previously available in the United States. These communities offer cleaner, healthier, quieter and safer homes while sustaining the environment without compromising style and comfort. Approximately $50,000 in energy saving technologies comes standard in each home, without any additional cost to the homebuyer.

Every new Meritage Home exceeds the EPA’s ENERGY STAR™ requirements by integrating solar electric and thermal power, advanced spray foam insulation, energyefficient lighting, ENERGY STAR™ appliances, high performance water-efficient faucets and weather-sensing irrigation, programmable thermostats and low to zero VOC paints and finishes.

GOODWILL Goodwill of Central Arizona has partnered with Westgate City Center and local retailer Just Sports to increase clothing and household items donations. The drive culminates with a “Shed 1 for the Team” event at Westgate on Sunday, December 12 before the Arizona Cardinals and Denver Broncos football game.

From October through December 2010, people can donate clothing or household items to any Goodwill store or donation center location and receive a discount coupon to Just Sports. People can also donate at any of Just Sports’ 12 Phoenix area locations and receive a discount for future purchases.

Before the Arizona Cardinals game on December 12, come to Westgate and “Shed 1 for the Team” by taking off a piece of clothing and donating it to Goodwill on the spot.

Goodwill’s commitment is revitalize individuals and Arizona’s communities by turning donations into dollars that fund human services programs that help individuals prepare for and find work.

48 greenliving az | November 2010

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Feature

Slowing Down and Getting Fresh

BY CARRIE SIMMONS

W

hen most people think of Italy, they think of food and wine.

After all, the Italian culture revolves around the celebration of food, right? That is sort of true. It’s actually more about the creation process of the meal and tradition of food. Hours are spent rolling pasta dough, catching up on village gossip, sitting around the table sipping wine, relishing dessert and the idle conversation that accompanies the time. There’s actually a new movement coming out of Italy called Slow Food, and it is spreading across the world. I was so intrigued by this that I packed up the family, and headed across the pond to find out about the Slow Food movement and learn a thing or two about Italian cooking along the way.

We rented an apartment in the renovated ancient village of Lupinari.

Tucked in the rolling Tuscan hills between medieval towns like Arezzo and Siena, Tenuta di Lupinari is a small village with 10 apartments amidst vast grape vineyards. The village hosts a heated pool, an open grassy area perfect for a game of soccer (or “football” if you’re Italian) and a community center with wide-screen TV, which makes it ideal for kids and adults.

The first day, we explored the area, bumping over dusty roads through bright green vineyards to soaring medieval towns with stone enclosure walls and towers that had gelato shops, that would make even the most selfdisciplined aficionado drool, and shops filled with Italian leather, wood crafts and antiques. As the sun reddened on the horizon, we headed back to our villa to watch a game of polo, headed by the manager’s husband. You could feel the thunder of the horses’ hooves as the herd galloped by while riders swung mallets at the tiny, wooden ball.

The next day, we rented our own horses for a stroll through the vineyards famous in Tuscany. We cantered down dirt paths, cut through rolling hills covered with grapes, through ancient villages where laundry still fluttered from lines in narrow alleyways and old ladies sat and chatted the day away on the town square. In the afternoon, we returned to Lupinari to find out what Slow Food was all about.

The cook, who spoke only Italian, welcomed a few guests to the kitchen for a lesson while she prepared the evening meal. We started by rolling meatballs, using day-old bread to stiffen them up, and plenty of garlic, basil and Parmesan cheese. The chef’s sister stopped by as we nibbled on Parmigiano-Reggiano and sipped wine while the meatballs sizzled in a pan of olive oil (pressed from the olive orchards on the grounds).

Next, we chopped heirloom tomatoes the size of cantaloupe, from their own garden. “Tritare!” the chef said, and made a slicing motion with her hand. The kids giggled as they tried to sneak more than one slice of the fresh tomatoes from the chef. The tomatoes were simmered in olive oil with fresh garlic and basil, creating a sauce with explosive flavor.

The topping was spilled over fresh pasta, which was rolled out and cut on the spot, and topped with Pecorino Romano cheese. Conversation bubbled during the preparation of tiramisu. Fresh espresso was brewed,

50 greenliving az | November 2010

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Feature

and we sipped away while the egg yolks, sugar, mascarpone and heavy cream were whipped into a frenzy. The chef shouted “Forte! Forte!” At me, meaning strong, and pointed to my biceps. Apparently I needed to use more muscle to get the right texture. The frothing cream was poured over espresso-dipped ladyfingers, making for a decadent finale to an excellent Italian meal.

The whole experience took over two hours, but it taught us much more than just how to cook an authentic Italian meal. The ingredients were fresh, the kids were enlisted to help, rolling meatballs, dipping ladyfingers, we enjoyed each other’s company, nibbled on fresh ingredients and tasted a piece of true Italian life.

Back at home, the predicament was how to integrate Slow Food into our own routine. With two boys with homework, soccer practice, play rehearsal, music classes, plus the reality of work – it’s not easy; however, we are taking a couple of steps to make our fast-paced life more amicable towards Slow Food. First, we are re-growing our vegetable garden. It’s fresh, our Photography by Carrie and Jeremy Simmons boys love being involved in the harvest, and it’s healthier. Second, we plan at least two to three simple, but healthy, dinners each week with bruschetta (tomato, basil and mozzarella) and a taco bar with fresh ingredients like tomatoes, avocados, cabbage and cilantro dominating the menu.

In our world, where everyone is moving at breakneck speed trying to fit it all in, and kids are growing up so fast, I relish these evenings where fresh, healthy food and slow conversation lead to memories of the kitchen table that will hopefully translate to an appreciation of the simpler things in life. To find out more about the Slow Food movement, visit slowfood.com.

RESOURCES lupinari.com

Carrie Simmons is the producer of Travel With Kids, a family travel documentary series airing on television around the world, and has traveled to five continents in search of adventure. For more information on the series, visit TravelWithKids.tv.

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November 2010 | greenliving az 51

Restaurants

At Roka Akor, we try and utilize as much local and sustainable produce as possible. Our team of chefs is often invited to the local farms where we roll up our sleeves and pick produce to use that day. We visit Singh Farms, located right down the road from Roka, and look forward to their vast array of produce.

Bob McClendon from McClendon Farms, a local organic and sustainable farm, provides us with our fresh yuzu, a citrus fruit. Yuzu originates from China but is widely used in Japanese cuisine and thrives in our desert climate. Our chefs incorporate the flavor into many of our sushi and sashimi platters, use the zest on the Kumamoto oysters and juice for sashimi selections. We also use other local organic products, such as, baby lettuce for our salad entrees, zucchini, sweet potato and mushroom for our charcoal robata grilled skewers.

7299 north Scottsdale Road | Scottsdale | 480.306.8800

Every day Chef Massimo Tenino strives to bring Italy to Tucson in a very authentic way. He cooks with recipes that were passed down from his mother and grandmother.

He uses only the freshest ingredients to mirror the Italian way of going to the market, and cooking with those ingredients that night. In order to achieve this, he likes to use organic vegetables in his dishes. It is also important to him to purchase locally, keep business in our community and to cut down on carbon pollution. For example, in his Mozzarella Caprese dish, he uses organic tomatoes from Wilcox, Arizona. Also, Chef Tenino searches for meat products that are locally grown and natural fed. “We make our bread, pasta, gelato and sorbetto in house, which cuts back on preservative products used in packaged items. I grew up in Italy, where we try to practice environmentally friendly practices every day, and I try my best to continue those practices here in the United States”, Chef Tenino said.

Green Living AZ asked local restaurants how their chefs incorporate local anD SuSTainablE iniTiaTivES into their menu selections?

Located in North Scottsdale in the cooling foothills of Pinnacle Peak, Talavera contemporary American restaurant showcases the freshest seasonal flavors in a setting inspired by the colors of the Sonoran Desert in full bloom. The menu focuses on locally and regionally sourced cuisine, emphasizing prime cuts of meat, poultry and game from boutique purveyors as well as a wide variety of seafood.

Executive Chef Mel Mecinas seeks out fresh heirloom tomatoes and vegetables from local farms including Sunizona Farms in Wilcox, Ariz., olive oil sourced from nearby Queen Creek Olive Mill, and Arizona-ranch raised meats to lend authenticity and sense of place. The new Talavera fall menu showcases sustainable salmon, served with mussels, fennel and fingerling potatoes, as well as locally raised Red Bird chicken, served with cheddar grits, fall vegetables and natural jus.

Talavera’s weekly rotating Chef’s tasting menu highlights the bounty of the season, showcasing fresh seasonal meat and produce, and vibrant flavors.

10600 East crescent Moon Drive | Scottsdale | 480.515.5700

2890 E. Skyline Drive | Tucson | 520.531.1913

52 greenliving az | November 2010

greenlivingaz.com

Book

Ah-Choo! The Uncommon Life of Your Common Cold A Review Author: Jennifer Ackerman Reviewed by: Terri Schlichenmeyer

The morning you woke up feeling like kittens had used your throat as a scratching post, you knew you were in trouble. Why do you always get a cold just when you least need it? Read “Ah-Choo!

The Uncommon Life of Your Common Cold” by Jennifer Ackerman, and you might learn a few things to make you breathe a little easier.

Ackerman says the average person gets about 200 colds in a lifetime, kids of course get more, that’s about 24,000 hours and thousands of tissues battling the sniffles over the course of your lifetime.

Reason being is no two colds are alike, and there are hundreds of different cold viruses. The good news is, once your body fights off a specific cold virus, you’ll never get that cold again. The bad news is that you are your own worst enemy. According to Ackerman, going out with wet hair or kissing your sweetie probably didn’t cause your cold. Scientists are pretty sure colds spread literally by hand. Shake hands with someone who has a cold, then scratch your nose – voila, you’ve been inoculated. Touch a dirty countertop, then rub your eyes – presto, instant sick day.

Don’t think those antibacterial soaps you’re using are going to help, they’re antibacterial – a cold is a virus.

So what can you do? Ackerman suggests to wash your hands or use sanitizer. Try not to touch your face and keep lots of chicken soup around (among other precautions) because, as it turns out, grandma was absolutely right. If you’ve already caught a bug, “Ah-Choo!” is a great way to spend your recovery time. Ackerman has a nose for the facts, and she sniffs out plenty of them here, including some surprising statistics, disgustingly fun facts, and scientific studies. Just about every page of “Ah-Choo!” contains something that will make your rheumy eyes crinkle with glee.

You can even try some remedy recipes at the end of the book! Whether you say “apchi” (Hebrew), “apjo” (Swedish), “hakushon” (Japanese) or “apchkhi” (Russian), you’ll enjoy reading “Ah-Choo!”

Ask for it by name. Gesundheit.

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BEVERAGES Horizon Organic Dairy • Silk Soy Milk • Rice Dream Rice Milk • Locally Roasted Organic, Fair-Trade Shade Grown Coffee and Espresso • Swan Sisters & Maya Teas • Organic Lakewood Lemonade • Valley Orange Juice • Knudsen Apple Juice • Organic Monin Flavoring Syrups • All-Natural Blue Sky Cola • Reed’s Ginger Ale & China Cola • Organic Beer & Wines

RECYCLED GOODS Seventh Generation Recycled Paper Towels, Toilet Paper and Napkins • Corn Plastic Cold To Go Cups • Recycled Hot To Go Cups NATURAL CLEANERS Dr. Bronner’s Tea Tree Soap & Iodine Sterilizer • Citrasolve Floor Soap • Seventh Generation Multi-Surface Cleaner & Dish Washing Fluid • Ecover Dish Tablets • Biokleen Surfactant

WASTE Frying Oil Donated To a Local Biodiesel Manufacturer • Glass, Plastic, Tin, Aluminum & Cardboard Recycling By Earth Business • Vegetable Compost Donated To Karma Farm WE SUPPORT LOCAL BUSINESSES AND USE ORGANIC, NATURAL & BIODEGRADABLE PRODUCTS WHENEVER POSSIBLE

November 2010 | greenliving az 53

Preservation

M

any people take photographs, optimistic that they will bring images to life. Joel Sartore takes photographs of endangered animals, with hopes that these creatures get the chance to keep on living.

For more than two decades, National

Geographic contributing photographer Joel Sartore has traveled the world, capturing endangered species and land use issues on film. This time, we will experience the danger of extinction through Sartore’s lens except these animals will be in our backyard.

“RARE: Portraits of America’s Endangered Species,” profiles 69 plants and animals currently at risk of extinction in the United States. Photographed against a black and white background, Sartore brings an

54 greenliving az | November 2010

up-close-and-personal look these creatures – some of which have never published – to highlight aspects of our environment that we might have time to save. In Arizona, there is a laundry list of animals protected by the Endangered Species Act. The grizzly bear, lesser long-nosed bat and gray wolf are on the list, as well as the black-footed ferret, New Mexican ridge-nosed rattlesnake and the Chiricahua leopard frog.

Sartore’s book is a component of a multi-year venture, illustrating the disappearing biodiversity here on planet Earth. The endeavor began as Sartore’s wife was diagnosed with breast cancer. As she went through treatment, Sartore was able to be close to his family and take photos of wildlife at the same time. This experience reminded him of his original love of photography.

Joel’s photos of “North America’s Great Migrations” are in the November 2010 issue of National Geographic, and his coverage of the Deepwater Horizon oil spill is featured on the cover of the October 2010 issue.

Sartore is presenting in Arizona twice this winter. The first engagement is on December 3 at the Valley Forward Annual Luncheon.

During the presentation, titled “Grounded: A Reflection on the Use of Life and Land,” Sartore will discuss his wife’s battle with breast cancer and how it shaped his passion for wildlife. At his second appearance on December 8 at the Mesa Arts Center, Sartore will share his thoughts on some of North America’s most lively animals.

Photography courtesy of National Geographic and Joel Sartore/joelsartore.com

greenlivingaz.com

He’s Green She’s Green

She is: Jennifer Burkhart He is: John Burkhart

Breakfast is on the minds of our green couple. This month they tested their taste buds with USDA Certified Organic yogurts, strawberry style.

Stonyfield Organic Low Fat Strawberry

He said: I learned something new about myself during the course of these yogurt reviews – I don’t like the taste of plain yogurt very much. It has a weird, sour taste that kind of reminds me of spoiled milk. Stonyfield was the worst when it came to the sour yogurty taste. It overpowered the strawberry flavor so much, that even the pieces of fruit didn’t taste right.

Stonyfield does get a point for using naturally-milled sugar (20 g worth), putting it at a tie for second in sugar content.

She said: I really wanted to like this one, I really did! Alas, I was disappointed. For the record, I am not a fan of the “tangy” flavor synonymous with yogurt – and this one had it. The strawberry flavor was mild at best, had a thin texture, and finished with the tangy flavor. On the plus side, it was smooth, with nice bits of strawberries.

She gave it:

He gave it:

365 Organic Nonfat Strawberry

He said: I expected 365 to be sweet (since it has 28 g of sugar in each cup), but I was let down. It was only slightly less sour than the Stonyfield yogurt – still too sour for me. The front of the cup said “fruit at the bottom,” but that was an exaggeration. All I found at the bottom of the cup were tiny pink specs that might have been strawberries at one point in time.

She said: Yum! And then….odd. This yogurt started off with great strawberry flavor, but finished with a strange, fake flavor, maybe because it is “fat free.” It’s the only option available if you’re buying organic in this brand, but it’s still a good option if you’re specifically looking for fat free yogurt. The texture was nice and creamy, medium thick, but you’ll have to look hard for any substantial strawberry pieces.

She gave it:

He gave it:

Wallaby Organic Australian style Low Fat Strawberry

He said: Winner, winner, chicken dinner! This one was my favorite.

It was smooth and creamy, with a mellow strawberry flavor and large chunks of fruit in almost every bite. It was surprisingly sweet, with only 20 g of sugar. You would also never know they make it with 1 ½ percent milk, because it tastes like they made it with half and half.

She said: Mmmm yum! This one had fabulous strawberry flavor – not too tart and not too sweet. The texture was smooth and creamy, with actual chunks of strawberry (woo!) and medium thickness. I could eat this one “till the cows come home.” My fav, hands down!

She gave it:

He gave it:

Green Valley Organics Lactose Free Low Fat Strawberry

He said: This one threw me for a loop. When I read “lactose free” on the front, I assumed it was going to taste gross, but it was actually pretty good! It was nice and creamy, with a good strawberry flavor, which is impressive, considering it has the lowest amount of sugars of the bunch – 16 g. To top it off, it doesn’t have any lactose, so it’s a great option for all of the non-dairy people out there.

She said: Considering that this one is “lactose free,” (again, the only option) I anticipated an off flavor. Not so! For those of you who get that oh-so-fun gassy feeling after dairy, this is a yummy option! It has a mellow strawberry flavor, thick texture (though slightly grainy), with pieces of strawberries. I would choose this one, lactose-challenged or not!

She gave it:

He gave it:

greenlivingaz.com

November 2010 | greenliving az 55

Green Heros

took the initiative to clean the beautiful surroundings they originally came to enjoy.

They asked the camp director for garbage bags, so they could collect all the trash they found. The two made collecting a competition, and soon enough, Joey hit the mother lode. He found a huge, red metal handle, which quickly became a sword, a walking stick, a make-believe bazooka, and then a bionic arm that they each used to pick up “untouchable” items – like used diapers (which they, unfortunately, found too many of).

While on a family camping trip in Tonto National Forest, brothers and Boy Scouts Jacob and Joey were stunned by the amount of trash they saw strewn about the forest and creek.

Rather than let it flow by, the brothers

56 greenliving az | November 2010

The boys followed the creek as far as they were allowed to go, picking up trash along the way. Even though they knew that littering was a huge problem, they were proud that their efforts to clean the area near their campsite really made a difference.

Do you have a Green Hero story?

Send it to us at submissions@greenlivingaz.com

greenlivingaz.com

Cool Outrageous

6 [BIODEGRADEABLE UMBRELLA

1 [Ecosphere It’s not a snowglobe, it’s an ecosystem. Hold on, are those live shrimp inside? It’s the Ecosphere® is the world’s first totally enclosed ecosystem. Completely self-contained and self sustaining miniature world encased in handcrafted glass. Each sphere contains marine shrimp, and active microorganisms in filtered sea water. Exterior of glass can be customized for company awards, executive gifts, or customer appreciation recognition. P.s. Don’t shake the shrimp. 4greengolf.com/ecosphere

2 [Greenhouse Excite your child with this modern eco-friendly greenhouse. The frame is made with birch plywood and bamboo. Inside, the plastic trays can be filled with soil and seeds. Your little gardener can grow real small plants or herbs with help from an adult. hape-international.ca

3 [Tote Bag Decor Don’t know what to do with your extra tote bags?

How about using them as decoration?

Take some throw pillows, insert into your tote bag, tuck the handles away and tada, instant eco-friendly décor. Great for those college budgets! notcot.com

Next time you hit pool side, take your Brelli umbrella. With bamboo and a patent pending printable bioplastic canopy, this umbrella is completely recyclable and degrades in 1 to 2 years after being discarded. It also has 99 percent UVA/UVB protection. thebrelli.com

7 [ One Hot Phone Ever use body heat to charge your phone? That is the concept behind the Nokia E-Cu, developed by British designer Patrick Hyland. Hyland’s Nokia E-Cu (E for environment, Cu for Copper) phone has a copper exterior and a thermogenerator integrated interior that converts heat from any source to charge your phone. This is great news for Zonies in the summer. inhabitat.com, dezeen.com

8 [Rubber Band Chair Rubber bands aren’t just for school and work anymore. These chairs and stools are designed to be packed flat and assembled with colorful rubber bands. Using recycled OSB and latex bands, these modern pieces are sure to be the center of conversation. orchardstudios.co.uk , inhabitat.com

4 [Tinybaubles Remember pregnancy, when your fingers swelled up like sausages and rings were out of the question? Solution is tinybaubles™, an original concept born out of the personal experiences and creative mind of local gal, Tina Huber. These rings are open-ended and adjustable rings that are beautifully crafted out of sterling silver, and feature engraved alphabetical letters with corresponding messages. The messages are sure to inspire the spirit. tiny-baubles.com

greenlivingaz.com

5 [Earth to Alice Bags Earth to Alice Bags are custom-made for stylish and earth-conscious women who appreciate functionality and thrive on self-expression.

These rugged Bags are made from recycled coffee bean bags from local AZ roasters. $1 per bag goes to St. Mary’s Food Bank Kids Cafe program and feeds a hungry belly. To purchase, go toearthtoalice.com.

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

November 2010 | greenliving az 57

Sweet Corn Soup Serves 4-6 SOUP INGREDIENTS 3 ears of corn 1 shallot, chopped 2 cloves of garlic 2 cups Vermouth 2 cups chicken stock 2 cups clam juice 2 springs of fresh thyme 1 oz. butter 1 cup cream

1 bay leaf 1 cup milk Salt and pepper to taste GARNISH INGREDIENTS 3 shaved fennel 1 avocado 1 heirloom tomato, sliced 10 oz. King crab

Soup instructions

1

2

In a pot, blanch corn in half milk and half cream, just enough to cover the corn. Remove and cool corn, and reserve liquid in a separate stock pot. In original pot, add shallot and garlic and cook until translucent. Add Vermouth to deglaze the pan. Add chicken stock, clam juice, thyme and bay leaf and reduce mixture by half. Add 1 cup of reserved liquid and corn, reserving ½ cup kernels for garnish. Remove thyme and bay leaf. Puree in food processor, blender or an immersion blender. Serve.

Slice avocado and tomato and place in mixing bowl. In a sauté pan, heat fennel, crab and corn kernels. Season with salt and pepper to taste. Add this combination to the avocado and tomato and mix well. Ladle soup into four separate soup bowl and place ¼ cup of garnish into center of each bowl.

Caramel Apple Pie Serves 4-6 Purchase pre-made piecrust dough (2 pieces) 1/2 cup unsalted butter 3 tbsp. all-purpose flour 1/2 cup sugar, or proper conversion sugar substitute (Stevia)

1 2 3

4

1/2 cup packed brown sugar, or Splenda brown sugar substitute 1/4 cup water 8 Granny Smith apples, peeled, cored, sliced and sprinkled with cinnamon 1/2 - 1 tsp. cinnamon

Pre-heat oven to 425º.

Melt butter in a saucepan. Stir in flour and mix until well blended. Add sugar, brown sugar and water, and bring to a boil, stirring frequently. Reduce heat and simmer for approximately 5 minutes. Remove from heat and set aside.

Place the bottom pie crust into pie pan. Fill with apples, more toward the center than outer edges. Roll out top crust and cut into strips. Place strips in a lattice pattern over the top of the apples. Place pie on a baking sheet and gently pour the caramel mixture over the pie. Pour gently and slowly to allow the caramel to penetrate and not overflow.

Place the pie on the center rack of the pre-heated oven. Bake at 425 degrees for 15 minutes. Reduce the temperature to 350º and continue baking for approx. 35-45 min.

Carmel Apple Pie Martini 1 1/2 oz. vodka 1/2 oz. Apple Pucker 1/4 oz. Butterscotch schnapps 1-2 oz. Apple cider Splash of any cream liqueur

1 2

58 greenliving az | November 2010

Add all ingredients and strain into a martini glass. Top with whipped cream!

Can be served warm. Warm the apple cider and add a cinnamon stick

Recipe courtesy of Keith Clausen.

Keith has been a mixologist for 14 years and for some of the finest resorts in Arizona.

greenlivingaz.com

Across 5. 3 R’s.

7. The act of misleading consumers regarding the environmental practices of a company or the environmental benefits of a product or service.

9. A geological formation, part of a formation or a group of formations that is capable of yielding a significant amount of water to a drinking water well or spring.

12. Hardscape areas that increase residual heat. Where temperatures are affected by the surrounding area and communities.

14. To collect, reprocess, market and use materials diverted from a solid waste stream.

15. To take what may otherwise be a waste item and use it for another purpose.

16. Water that is suitable for drinking.

17. A structure is built this way to prevent air filtration.

18. 3 P’s.

4. Each individual can react differently when exposed to certain chemicals depending on health and age. This reaction can manifest into this.

6. Social and environmental practices that protect and enhance the human and natural resources needed for a higher quality of life in future generations.

3. Wastewater that is collected separately from sewage.

10. The program developed by Dr. Gordon to help people understand the connections of our bodies different systems.

ANSWERS 5. B

How much do you know about the state you live in?

2. What is Arizona’s state bird? a. Cactus Wren b. Roadrunner c. Gambel’s Quail

4. Which town was Arizona’s first capital? a. Flagstaff b. Tombstone c. Prescott

greenlivingaz.com

4.C

3. What is Arizona’s state flower? a. Desert Marigold b. Saguaro Blossom c. Gold Poppy

13. Water that is under the ground.

11. Changing one’s lifestyle for the safety and benefit of the environment.

Arizona Trivia Quiz 1. What is Arizona’s Nickname? a. Valentine State b. Grand Canyon State c. Saguaro State

12. When a substance that causes certain symptoms is used in a diluted form to treat and heal the patient.

5. What is Arizona’s official state neckwear? a. Bandana b. Bola Tie c. Ascot

1. B

2. Intended or perceived to have no harmful effect on the natural environment and its inhabitants.

8. Wastewater from toilets, kitchen sinks and dishwashers.

2. A

1. Carbon compounds that participate in atmospheric photochemical reactions.

3. B

Down

November 2010 | greenliving az 59

Green Scenes Local First November 13 Certified Local Fall Festival When: 10 a.m. to 4 p.m.

November 26 - Dec 3 Buy Local Week For more information, visit localfirstaz.com.

Phoenix Green Chamber November 22 Smart Grids (Panel Presentation) Topics: Wireless cities, metering, transportation.

Speakers: Ellen Zuckerman from Southwest Energy Efficiency Project (SWEEP) For more information, visit arizonagreenchamber.org/Phoenix.

Desert Botanical Gardens November 12 – 14 Chiles & Chocolate When: 10 a.m. to 5 p.m.

Festival included with paid Garden admission.

Members are free and must show Member ID to be admitted.

October 1 – November 12 Music In The Garden Fall Concert Series When: Fridays, 7 p.m. to 9 p.m.

Where: Ullman Terrace / Doors open at 6 p.m.

Lineup: • November 5: Estun-Bah Native American Flute/Hoop Dance • November 12: Hot Birds and the Chili Sauce Motown-Inspired/Blues For more information, visit dbg.org.

Valley Forward November 5 Board of Directors / General Membership Luncheon When: 11:30 a.m. to 1 p.m.

Where: Tempe Center for the Arts 700 West Rio Salado Parkway

Tempe, AZ 85281 December 3 Annual Luncheon When: 11:30 a.m. to 1 p.m.

Where: Hyatt Regency Phoenix 122 North 2nd Street

Phoenix, AZ 85004 For more information, visit valleyforward.org.

November Events Scottsdale Green Building Lecture Series November 4 Tucson’s Graywater Initiative and Reduction of Potable Water Use When: 7 p.m. to 8:30 p.m.

Graywater is the water that flows from the drains of handwashing sinks, showers, bathtubs and clothes washing machines. Hear about Tucson’s graywater initiative and efforts to reduce potable water use for landscape irrigation.

November 11 Site Sustainability When: 6 p.m. to 7:30 p.m.

Where: Appaloosa Library Learn about ways to reduce a building’s impact on local ecosystems. Hear about protecting/restoring biodiversity, mitigating heat island effect and reducing transportation impacts.

December 2 Rainwater Harvesting and Water Reuse When: 7 p.m. to 8:30 p.m.

Is there enough annual rainfall in the desert to collect and reuse? What is the difference between passive and active rainwater systems? Is rainwater the same as stormwater?

Learn about successful rainwater harvesting projects in Tucson and Scottsdale.

For more information, visit scottsdaleaz.gov/ greenbuilding.

Phoenix Permaculture Guild November 3 Fruit Tree Class - Urban Orcharding with Greg Peterson When: 6:30 p.m. to 8 p.m.

Where: Tempe Transportation Center November 4 Intro to Biodiesel with Christopher Henggeler When: 6:30 p.m. to 8 p.m.

Where: Downtown Phoenix Public Market Meeting Room November 6 Last Chance! Fruit Tree Class with Greg Peterson When: 8:30 a.m. to 10 a.m.

Where: The Urban Farm - home site of Greg Peterson Traditional Preservation Techniques with Kaesha Neil When: 1 p.m. to 2:30 p.m.

Where: Downtown Phoenix Public Market Meeting Room December 4 Tour de Coops 2010 When: 10 a.m. to 3 p.m.

Do you like urban fowl and creative people? Come check out the Phoenix Tour de Coops, the self-guided tour of the Valley’s coolest urban poultry setups!

For more information, visit phoenixpermaculture.org.

60 greenliving az | November 2010

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localfirstaz.org localfirstazfoundation.org shiftarizona.org

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November 2010 | greenliving az 61

Green Scenes Technicians for Sustainability November 2 2010 Solar Seminar Series U of Arizona faculty and outside experts will cover a variety of topics in the field of solar research.

Topic: A Hierarchical Framework for Management and Optimization of Solar Energy Resources When: 12:30 p.m. to 1:30 p.m.

November Events cont’d.

Desert Botanical Garden September 25 – November 14 Mariposa Monarca Monarch Butterfly Exhibit Where: Marshall Butterfly Pavilion When: 9:30 a.m. - 5 p.m. / Daily / Free for members and children under 3. $3.50 for general public with paid Garden admission.

November 9 2010 Solar Seminar Series Topic: Spectral Sky Color When: 12:30 p.m. to 1:30 p.m.

October 1 – November 12 Music In The Garden Fall Concert Series Where: Ullman Terrace When: Fridays (7 p.m. - 9 p.m.) / Doors open at 6 p.m.

November 13 Rainwater Harvesting Tour When: 8:30 a.m. to 3:30 p.m.

Visit a selection of sites including private homes, a housing co-op, neighborhood streets and a commercial site to study the myriad strategies for capturing rainwater.

October 21 – 24 The Great Pumpkin Festival When: October 21 and October 22 (9 a.m. - 12 p.m.)

October 23 and October 24 (9 a.m. - 3 p.m.)

Activities and hayride are included with paid Garden admission. Members are free and must show member ID to be admitted. All children under 3 are free.

November 16 2010 Solar Seminar Series When: 12:30 p.m. to 1:30 p.m.

Topic: Optoelectronic Semiconductor Nanocomposites for Photovoltaics

For more information, visit www.dgb.org.

November 20 Workshop at the Bean Tree Farm: Play in the Mud The Bean Tree Farm combine workshops and delicious native foods, customized for the interests of the participants.

When: 9:30 a.m. to 12:30 p.m.

What: Native Clays and Plasters, Cactus Juice Etc. For more information please visit beantreefarm.com.

For more information, visit tfssolar.com

Camp Soaring eagle Annual Affair November 13 Join Jane Seymour at the 2010 Annual Affair presented by Guthy-Renker & The Max James Family Foundation When: Saturday, Nov. 13th, 6:00 pm Where: J.W. Marriott Desert Ridge Resort and Spa For more information, visit campsoaringeagle.org.

University of Arizona Science Café at SaddleBrooke November 15 When: 6 pm Where: Palo Verde Restaurant, 38759 S. Mountain View Blvd.

Meet and discuss science in this casual forum. Roger Angel, Regents’ Professor of Astronomy and of Optical Sciences and Director of the Steward Observatory Mirror Laboratory, will present Telescopes for Enlightenment and Energy.

For more information, visit flandrau.org.

62 greenliving az | November 2010

FArmerS’ mArketS Thursday Farmers’ Markets tempe: Thursday Night Market 7th Street, west of Mill Avenue in Downtown Tempe 5 p.m. to 8 p.m. / Season: September through June 480-355-6078 Scottsdale: ASU Skysong Market / Corner of McDowell and Scottsdale Rds., Scottsdale AZ, 85257 (At Skysong Center) 2:30 p.m. to 6 p.m.

623-848-1234 Friday Farmers’ Markets mesa: Mesa Community Farmers’ Market 263 N. Center Street / 9 a.m. to 1 p.m. / Season: Ongoing 623-848-1234 Carefree: Carefree Farmers’ Market Carefree Amphitheater, Carefree, AZ / (Corner of Easy St. and HoHum Rd. at the Gardens, off Tom Darlington Rd.) 9 a.m. to 1 p.m.

602-919-9094 tucson: Friday Farmer’s Market at Broadway Village 2926 East Broadway Blvd. / 10 a.m. to 2 p.m. / Season: October through April 520-603-8116 Saturday Farmers’ Markets Gilbert: Val Vista Lakes Art Fair and Farmers Market 1600 E. Lakeside Drive, Gilbert / 8 a.m. to 1 p.m. on second Saturdays of the month / Season: September through June 602-314-0323 Phoenix: Roadrunner Farmers’ Market 3502 E Cactus Rd, Phoenix AZ 85032 / (Between Freeway 51 & 36th St) / 8 a.m. to 1 p.m. / Season: October through May 623-848-1234

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63

Green Personalities (carbon neutrality) by 2025 and zero solid waste by 2015.

The zero water waste goal is still under development, but is important, given the challenges facing our region. Our active engagement goal allows us to use our campus as a “living laboratory,” and figure out how to solve global problems on our campus. Our fourth goal, principled practice, means that our value system of sustainability is expressed in the way we operate the university and how clean and healthy our spaces are (for example, air quality and lighting). It’s looking at an all-encompassing picture.

How are students responding to the program?

Bonny Bentzin

BY HEATHER FULTON

What is the Global Institute of Sustainability?

When President Michael Crow arrived at ASU in 2002, he had a vision that we had a responsibility as a university to really change the way we were doing things academically, as well as connect with the community through outreach and engagement efforts. The Global Institute of Sustainability (GIOS) is a major differentiator for ASU because, while many different universities are approaching different aspects of sustainability, we are one of the first to pioneer putting all of these things under one umbrella.

What is your role?

As the Director of University Sustainability Practices, I help guide the integration of sustainability practice at ASU. The area of sustainability practice touches broad topics like ASU’s solid waste, water and carbon footprints; energy consumption and generation; sense of place and transportation, to name a few.

What goals would the Global Institute of Sustainability like to accomplish?

We have 82,000 potential change agents (faculty, staff and students) here at our university – that doesn’t even count our vendor partners. We believe that if everyone at the university exercises their leadership role, whether it’s recycling a bottle or helping us solve a problem, we can make a difference. The Global Institute of Sustainability Carbon Neutrality Action Plan is based on four goals: carbon neutrality, zero (solid/water) waste, active engagement and principled practice.

We aim to achieve 100 percent energy mitigation

64 greenliving az | November 2010

Students have a lot of interest and are evaluating universities’ sustainability practices and including that in their college selection process. Personally, I’ve seen students showing more interest in everything, from sustainability clubs to projects in their classes. Students are looking for more ways to engage.

What are some of the Global Institute of Sustainability’s unique campus-wide projects?

• We created the ASU Greening Maroon & Gold logo so people could connect our name with our initiatives.

• We are developing Sustainability Connect, which will allow students to communicate their interests and wishes for the campus, and communicate with faculty about potential project or thesis topics. The program will allow students to build on that work, instead of re-create it.

• One of our staff members has worked hard to repurpose banners from old ASU events into school bags that we will sell in the campus bookstores.

• Campus Harvest is a way for faculty, staff or students to get involved and pick campus-grown produce, which is then distributed to the on-campus food service and local food banks. We have 167 sour orange trees on the Tempe campus, which are highly prized for sauces and marmalade, and the Polytechnic campus has dates.

• The Tempe campus worked out a composting plan with a local farm, which composts our waste for us. The compost is used around campus in place of synthetic fertilizer.

Fun Facts 1. I have chickens at home. They’re fun! They have different personalities and they eat about everything! I’m also an avid “Craigslister” for repurposing items, a gardener, and am expanding water capture on my property.

2. If I had to choose, my favorite campus initiative would be Campus Metabolism (http://cm.asu.edu).

3. A while ago, people had commented that the solar panels on Hayden Lawn at the Tempe campus were at the wrong angle. Truth be told, they’re not actually solar panels - it’s a piece of art! This was one of the funniest campus myths I’ve come across. greenlivingaz.com

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