Green Living April 2012

M a g a z i n e April 2012

Your conscious life

M a g a z i n e

Your conscious life

M a g a z i n e Your conscious life

M a g a z i n e

Ed Begley Jr.

Vampire Power ALSO INSIDE:

Message in a Bottle Part II Vintage Wedding | The GMO Debate Solar Insiders 3-Course Earthy Meal Green Living magazine is printed on recycled paper with soy-based inks.

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departments

April 2012 Live Green

Vampire Power: Ed Begley Jr. Science vs. Nutrition: The GMO Debate

4 Editor’s Note 54 Green Directory

3 Chefs | 3 Courses | 1 Earthy Meal Healthy: Food, Planet, You

8 12 14 16

18 22 24 26

Gluten-Free Certification A Vintage Wedding on a Budget Animal Actors What Does Love Grow?

22

55 Green Pages 56 EARTH Calendar

Work Green Solar Insiders Home Less Traveled

29 34

34 14 Play Green Message in a Bottle Part II Condors Eating through the Stages

50 2 greenliving | April 2012

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

39 46 48 50 51 52 53

March Corrections 1. In Lining Up the Green at Silverleaf, the co-founder of La Casa is Ron Steege, not Roger Steege.

2. In Keeping your Eyes Healthy in the Digital Age, byline of author is Roger Ethington, O.D., not Roger Ethington, M.D.

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April 2012

Editor’s Note

/greenlivingazmag greenlivingaz & TishinD /company/green-living-az-magazine /greenlivingazmag /greenliving

Happy Earth Month!

Photography by Lindsay Taub

Time to get your green on and figure out all the ways to add in or revisit green practiceS - even some that might have fallen off the New Year’s resolution list. I’m especially excited to have Mister Green himself, Ed Begley Jr., as part of Green Living this month! It was seriously a highlight to visit with Ed at his home and discuss all the ways one can easily live a more sustainable life with just a few DIYs, energy-saving habits, and simple changes. The interview was filled with excitement, and just being around him fuels my motivation to do more. Some of the biggest personal take-aways - a reminder to caulk and seal all the air leaks in my home, get on that herb garden, and embrace the power strip. Ed Begley Jr. is one energized man who puts conscious thought into living a sustainable life, and inspires people through his passion to make a difference for their health and the environment.

Enjoy my interview with Ed Begley Jr. and I hope you find a way to do something, small or large, this Earth Month to make your environment, your life, and your world a better place. If you need a few tips to get started, check out our Earth calendar inside for something green to do each day.

find all the different ways to cook with artichokes Tishin Donkersley, M.A., Editor-in-Chief

What I plan to do for Earth Month exercise outdoors

grow an herb garden

discover more local artists

Inspired Soles: 6th Ave Gallery

donate supplies to an animal shelter

Follow me @TishinD as I discover & tweet about my experience 4 greenliving | April 2012

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M a g a z i n e Your conscious life

M a g a z i n e

Your conscious life

Publisher John B. Stacy PRINCIPAL Dorie Morales M a g a z i n e Editor-In-Chief Tishin Donkersley, M.A.

Your conscious life

To learn more about recycling in your community, visit our website at www.recyclevrp.com or call...

CREATIVE Director Kate Larson kate@greenlivingaz.com M a g a z i n e OPERATIONS MANAGER Angela Sinagoga-Stacy, M.A. angela@greenlivingaz.com

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April 2012 | greenliving 7

Feature

A

Vamp

ire

Powe r

s I walked up to Ed Begley Jr.’s home, the property greeted me with a fresh scent of herbs and citrus. I rang the doorbell and was pleasantly greeted by his 12-year-old daughter. She led me through the family room and into the dining room that had vintage flair, then rang for her father to come down.

Within minutes, Ed Begley Jr. burst into the room with his hand out, and greeted me with all the graciousness of a wonderful host. “Can I get you coffee, a latte, water, orange juice?” Not what you would expect from a celebrity of this magnitude. Wasting no time to get to the subject at hand, Ed began pointing out green facets around the room. There was a true energy and enthusiasm exuding from his face and body language as he moved around the room pointing out energy-saving light bulbs and double-paned windows. I could tell this interview would be a sit down, buckle up, and hold on for one green ride of your life.

ED B

EGLE

BY TIS H

Y JR.

IN DO

NKER

SLEY,

M.A.

ED BEGLEY JR Actor, author, and pioneering environmentalist Ed Begley, Jr. has been a long-standing advocate for environmental issues. Ed has led the green movement for many years, both as a personal example of sustainable lifestyle practices, and a vocal spokesperson towards a more Earthresponsible society. He believes that even the simplest changes in personal habits, multiplied by a growing populace of concerned humans, can create a lasting effect on the health of our planet and of all living things. He currently lives in Los Angeles in a home powered by solar energy, and drives an electric car when not riding his bicycle.

8 greenliving | April 2012

The journey began here…

The Front Yard “When I bought the home in 1988, the entranceway between the sidewalk and the fence was grass. I wanted to rip it out but the city wouldn’t let me. It wasn’t until about three to four years ago that I was able to change it to a droughttolerant landscaping. I don’t need a lawn – we are in Southern California, a dry region, and I save so much water from the landscape.” Fruit trees such as apple, orange, tangerine, and lemon fill the front yard among the plethora of sage, rosemary and mint herbs and vegetation.

As you cross through the yard, you’ll see a pathway laid with recycled pavers that draw you to a serene place where you can sit and enjoy nature.

The property is surrounded by a white fence, but not just any fence. “The best part is all of the fencing, including the backyard fence, that is seven feet high…it’s all recycled plastic out of plastic jugs!” Ed said. greenlivingaz.com

Feature

rainwater harvesting

Photography by Lindsay Taub

The Courtyard As we walked from the main house to the office, we passed through the courtyard filled with vegetation and rainwater harvesting systems. It was a gardener’s paradise with vegetation such as kale and broccoli in abundance. Ed was quick to brag about how it was the “seventh cutting” of his broccoli and it’s still producing. Being a vegan, he enjoys the fresh produce that the garden produces for him and his family. His daughter joined us again, telling me she’s been a part of the gardening from an early age and is looking forward to planting sweet corn for the summer.

For Ed, growing a garden isn’t about putting soil down, planting a seed, adding water and hoping for the best. He talks about his soil as a living and breathing thing. “My soil is alive! It’s moving around.

I compost on site and I return the rich nutrients to the soil.” He is most proud of the guests that have found their way to his garden. “When I bought the property, there wasn’t one earthworm… now, they just show up!” Ed exclaimed.

The rainwater harvesting systems are another point of pride, including the installation of a 550-gallon underground tank with a compressor. He indicated that his new house, which will be built to LEED Platinum certification, will have a 10,000-gallon tank. Ed remarked that he will be able to capture enough water to supply his garden for an entire year.

Across the yard, the other rainwater system – a barrel placed strategically under his roof – is what Ed refers to as the “poor man’s rainwater system.” Anyone can do it, he says. Above the courtyard, solar panels grace the roof off the main house. Ed explained that the panels supply 90 percent or more of the power to the house and heating requirements, and can charge his car. If the power isn’t sufficient, Ed purchases Green Power from the City of Los Angeles. “Around 35,000 people have signed up for the Green Power program, and I wish more did it,” Ed said.

How do the neighbors feel about the solar panels and significant vegetation? “I have VERY nice neighbors,” he said with a chuckle.

greenlivingaz.com

electric vehicle The Living Space After ascending the stairs made of recycled plastic bottles and the railing of recycled wood, we entered the office. He paused and asked, “Do you feel how cool it is in here?” “Why yes!” I replied. Today in Los Angeles was a warm 86 degrees, and without air conditioning, the heat would make any space a bit muggy – but not here. Ed moved around the room as he explained the green features. The coolness of the space was a result of heavy insulation to an R-35, and every outlet and slit was caulked and sealed. The floors were recycled engineered wood, paint was no-VOC, floor mats were made of hemp and other sustainable material, and all the lighting included energy-saving bulbs. A true green space.

All the same practices were used in the main house including solar tubing for natural light, ENERGY STAR appliances, and the coolest feature – recycled

Coke bottles converted into a kitchen countertop.

Ed Begley Gets a C+ for Green As we settle into the office for our chat, I ask, “What are we missing here with sustainability…why aren’t people getting it?”

“Because it’s human nature – people resist change. Also, not everyone can afford it. I’ve been a green guy for 20 years and it wasn’t until recently that I could afford to put solar panels on my house,” Ed replied.

So what can people do? What is the most important step we as homeowners can take? Surprisingly, he said, “A home energy audit!”

April 2012 | greenliving 9

Feature

“A few years ago two of my friends, conducting home energy audits, asked me if they could audit my house. I was confident that they wouldn’t find anything and told them, ‘Have at it.’ The first home energy audit I had years ago was a ‘clipboard audit’ – nothing like this one.

They brought out equipment – a thermal imaging device, duct blaster, and blower door. After they were done, they presented me with a C+ rating on my home! C+ for Ed Begley!” he exclaimed.

Ed became quite animated as he revealed the findings for his ‘green’ point average. “They found holes in walls!

And leaks! And one space that had been leaking air for years that a $10 piece of insulation could fix! I couldn’t believe it… a simple fix! After this audit, I cut my electric bill in half!” His face glowed as he shared his win on energy savings.

Ed repeatedly talked about how homeowners can do simple fixes up to larger practices to save energy and “put real money back in your pockets!”

“Somebody had to talk me into doing an energy audit. At the end [of the audit] there will be a column A and column B of items to do – and not everyone can afford to do all of the column A items. You have to look at this as an investment and find the things you can afford to ‘rock your energy bill!’”

Ed suggests starting with the affordable changes – light bulbs, sealing the envelope (weather stripping, caulking), and “poor man’s” rainwater harvesting – and says within one to three billing cycles, you will see some savings.

Excuses are not part of Ed’s makeup. He says, “Don’t hand me a list that you can’t do, tell me what you can do!”

Vampire Power

Following the energy audit, Ed had another epiphany to reduce energy waste – eliminate all “vampire power.” Ed defined this as the electronics and whatnots that are sucking power when you aren’t using it. “There are some electronics that are sucking 40 to 50 watts of power without you using it, and it all adds up on your bill,” Ed said. His favorite product right now is the power strip, and he calls it “the poor man’s energy conservation.”

10 greenliving | April 2012

“If there is an outlet that you use for two or more plug-ins, get a power strip.

Then make a list of all the essential things that need to be plugged in – you’ll find you don’t need much. This will save you real money! I saw my electric bill go down again by simply putting things on a power strip and turning things OFF!”

A Car – The 5th Choice An early adopter of the electric car, Ed still uses other modes to get around before resorting to the gas car. “My Prius is the last choice of transportation and it goes in this order: walk, bike, public transportation, electric car, then Prius.”

Curious as to why more consumers aren’t purchasing electric cars, Ed believes that “people still have range anxiety about running out of power. Chevy, Ford, and Toyota are wisely moving in a direction to manage that. If you think about it, 90 percent of your driving is 40 miles or less. So get yourself a hybrid or plugin.” Believe it or not, Ed says his friend Jay Leno, an avid auto collector, drives a hybrid, and told Ed that he hadn’t put gas in his car in four months!

“As more cars get out in the marketplace and charging stations are available, then there will be less anxiety.

And manufacturers need to make them more affordable,” Ed said.

Begley’s Earth Responsible Ed is well known around town as the guy who has charity events for environmental causes, and his friends knew they’d get hit up to buy a table. Ed said he wanted to find a better way to raise money for Earth causes and help people live a healthier life – introducing Begley’s Earth Responsible.

His complete cleaning line is sustainable, safe and non-toxic for the home. To raise money, Ed uses Paul Newman’s model of Newman’s Own and sends proceeds from sales of the line to charities. “I give 25 percent of net sales to charities for the environment.”

Ed was also quick to talk about embracing third-party certifiers to test his products and eliminate any greenwashing – a phrase he defines as someone who is trying to, through perception management and spin control, say something that isn’t entirely true. However, if you have thirdComment on this article at greenlivingaz.com

party testing, you’ll have a harder time messing with the system.

How does Ed approach certifiers? “I don’t want them to do me any favors, the product is what it is,” he said. “I hope my cleaning products get the highest rating and we will list all of the ingredients.”

Ed is a genuine man who lives and breathes green, and excites even a green editor like me to do more. The best part was when his daughter rejoined us and, unsolicited, said, “My dad sets an example for people and especially for me – it’s a great way of living.” Ed, surprised by the honest moment, hugged his daughter and said, “Thanks for that.”

Begley’s Earth Responsible

Ed Begley, Jr., environmentalist, actor, and author, recently launched Begley’s Earth Responsible Products, a line of eco-responsible household products with natural, non-toxic formulas, that are equal to, or more effective than, their non-green alternatives. And each product lists 100 percent of its ingredients on the label.

Products will soon be available in national grocers. Purchase now at Begleysbest.com

Ed’s Top Ten List Family Preserving our environment Reading Hiking Biking Gardening Cooking Astronomy Snorkeling Skiing

SOURCES aps.com energizephoenix.gov energystar.gov ladwp.com/library/statichtml/homepage_greenla.html spr.net sustainability.asu.edu

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Nutrition

vs. Nutrition

The GMO Debate

BY BARBI WALKER

I

f the old saying, “you are what you eat,” is true, what happens to us when science changes our food – more specifically genetically modified? Genetically modified (GM) foods (sometimes called GMOs—genetically modified organisms), are organisms where the DNA has been modified in some way or another.

According to the Human Genome Project (HGP), “GM is a special set of technologies that alter the genetic makeup of organisms such as animals, plant, or bacteria.” This is not to be confused with biotechnology. “Biotechnology refers to using organisms or their components, such as enzymes, to make products that include wine, cheese, beer, and yogurt.”

GM food debate have been discussed among the scientists, health professionals, farmers, families and foodies with the underlying question “Are GMs healthy for us or not?”

Pro GMO Currently, GM foods are in many processed foods and, according to the Institute for Responsible Technology, there are about four or five “at-risk” ingredients and about 100 “invisible” sources of possible GM foods. For example, corn, soy, canola oil (aka rapeseed oil) and cottonseed oil, are known to contain GMOs.

These GM foods are used to enhance the size, shape, and nutritional value of food as well resist certain pests or diseases.

Such methods are used to grow GM plants, which then are used to grow GM food crops. Originally they were used to increase production and yield in crops by reducing the need for pesticides to kill insects or viruses.

Using fewer pesticides means less poisonous residue in the plant. Less poisonous residue in the plant means fewer chemicals we come in contact with when we consume the plant. Because of GMOs in certain crops in Arizona, there is no longer a need for crop dusters to fly over and spray crops with chemicals to fight weeds.

“We’ve put crop dusters out of business,” says Kevin Rogers, a fourth generation Arizona farmer and president of the Arizona Farm Bureau (AZFB).

“Pests have cost the industry millions and millions of dollars,” Rogers adds. “GMO pest resistant plants are the reason farmers can spend less on pesticides.”

12 greenliving | April 2012

This increases productivity as well as the farmer’s income, says Julie Murphee, spokeswoman for the AZFB.

“The first few modified crops that have been grown widely, including insect-resistant and herbicide-tolerant corn, cotton, canola and soybeans, have increased agricultural productivity and farmers’ incomes,” Murphee adds.

She says that people around the world have consumed modified crops for 15 years without incident, and stands firm in her belief that GMOs are safe and has no qualms about her family eating foods that have been grown with them.

The World Health Organization (WHO) says, “GM foods currently available on the international market have passed risk assessments and are not likely to present risks for human health. In addition, no effects on human health have been shown as a result of the consumption of such foods by the general population in the countries where they have been approved.”

Murphee agrees and points out that we have been consuming GMOs for years, whether we know it or not. She says that GMOs are found mostly in processed food and is quick to point out that she tells her family and farmers’ families to shop the “outside” aisles at the grocery store and to consume less processed food. Not because of GMOs but because of overall health. Less processing means less sugar, less sodium, and more nutrition.

No Go GMO When it comes to eating healthier, most of us know to eat more whole foods, fruits and vegetables. Eating less processed foods is better for your overall health. And in terms of GMOs, most fruits and vegetables are less likely to have such properties.

According to the PBS special series “Harvest of Fear”, few whole fruits and vegetables have GMOs in them, but highly processed breads, cereals and vegetable oils are likely to contain GMOs since processed foods are made from a supply of soy, corn and cotton seed oil.

In the series, NOVA online editor-in-chief, Peter Tyson, addresses the question of growing crops with GMOs.

“GM ingredients, in the form of modified enzymes, are found in virtually all breads, cheeses, sodas, and beers, and farmers have been raising GM food crops such as corn, soybeans,

Comment on this article at greenlivingaz.com

greenlivingaz.com

Nutrition and potatoes since the mid-1990s,” Tyson reports in his “Should We Grow GM Crops?” segment.

Eric Herm, a fourth generation farmer in Texas, believes we should not grow such crops. He firmly believes that by using GMOs we are overproducing food that is lower in nutritional value, depleting the nutrients in the soil, and creating a nutrition shortage. He adds that, in his experience, he has used more chemicals on his GMO crops.

“We are not in a food shortage, we are in danger of a nutrient shortage,” he says. Herm believes that what farmers are being “sold” in terms of what’s “good” for the crops and land is actually making us and the land sick.

“When I came back to the family farm in 2005, I kept noticing all the skull and cross bones on the packages I needed to feed my GMO seeds,” Herm says. “I kept asking myself, ‘Why is this so dangerous?’”

He believes things like crop rotation and organic farming are the way to improve the land and crops.

Get Educated “Science is wonderfully equipped to answer the question “How?” but it gets terribly confused when you ask the question “Why?” Erwin Chargaff

“We are what we eat,” Chargaff says. “Poison is as poison does.”

Many consumers worry that GMOs are possibly causing allergies, cancers and other serious or life threatening health issues.

“Are we seeing increases of cancers, hormone problems and other ailments caused by the introduction of non-natural substances into our food, air and water? Do GMOs carry the same risks? I don’t know and am not sure the GMO researchers know for sure either,” says John Zavalney, Assistant District Manager for The Climate Project and an award winning science teacher.

Although he is not directly involved in the GMO debate, he is familiar with them, he says via email.

“I understand what GMOs are and the logic behind the supposed need for their development; increased food production, disease resistance etc.,” says Zavalany, who was trained by former Vice President Al Gore and his staff to lecture on Gore’s Nobel prize winning documentary film An Inconvenient Truth.

Truth be said, there is no simple answer. But with education and information we can begin to understand more about GM foods and their impact on our society and overall health.

“As a society we need to get more educated,” says Lisa Niver Rajna, an award winning sixth grade science teacher in California.

Niver Rajna, recently nominated for the 2012 Presidential Award for Excellence in Math Science Teaching, is currently reading a series of articles on GMOs through the California Education and the Environment Initiative (EEI) with her students.

“I tell my students that you have to look carefully at the good and bad of an issue,” Niver Rajna says.

Science may be the common ground for answers. Both Niver Rajna and Murphee agree on one thing—don’t be afraid of science.

Science can create techniques and products that make both greenlivingaz.com

organic and bio-engineered farming better.

Herm has seen great changes in organic farming thanks to innovation and science. “Is organic farming doable? Absolutely. I believe it to be the only real future agriculture has in this country, and I’m thrilled to be in the initial stages of this transformation,” he says.

Although government testing regarding the safety of GM foods has been done, consumers still have questions and concerns about the food supply. In the mid 90s, WHO reported that Europeans had lost confidence in food safety due to a number of food scares unrelated to GMOs. Fortunately, it did start the discussion about long-term effects of GMOs. “Unfortunately we only have sound bites which causes kneejerk reactions,” says Niver Rajna. “I think legitimate information is out there and sometimes it’s hard to know what’s accurate, but science has a lot to offer in the way of education and information.”

Herm agrees and says awareness and education are key, but action is what makes the difference in sustainable farming for both farmers and consumers.

“There is a connection between a farmer and the earth. We’re gatekeepers of sorts. Guardians of the land,” says Herm. “We’re supposed to be good stewards of the land, to be caretakers of the land.”

RESOURCES For a comprehensive list of the hidden ingredients, go to nongmoshoppingguide.com azfb.org pbs.org/wgbh/harvest/exist/ “Should We Grow GM Crops?” Author Peter Tyson

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

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Earth Month Chef

chefs courses

Three local chefs from around the state came together to create an Earth menu filled with ingredients from local farms and businesses.

This meal is one to tantalize your taste buds and warm your heart.

earthy meal

Chef Edward T. Farrow Executive Chef | Café at MIM I have worked as the Executive Chef and General Manager of the Café at MIM since its opening in April 2010, and using locally-grown foods ignites a passion in me. The inspiration for the dish comes from many wonderful Arizona farms, and I wanted to create a visually-stunning appetizer using some of my favorite local vendors.

The dish is similar to a crudité or a “composed salad.” I used Queen Creek Olive Mill, Seacat Gardens, Maya’s Farm, Two Wash Ranch, Crooked Sky Farm, and On The Vine Farm for ingredients.

I believe locally-grown food supports the local economy which leads to more jobs, and supports our neighbors.

Appetizer A Celebration of an Arizona Spring Ingredients The Café at MIM Open daily 11 a.m. - 2 p.m.

4725 East Mayo Boulevard Phoenix, AZ 85050 theMIM.org 480-478-6000

Where everyday is earth day at Macy’s coffeehouse

• • • • •

4 carrots 4 heads of white spring garlic 4 small red beets 1 butternut squash 8 olives

Seasonings • Salt to taste • Pepper to taste • 1 sprig of thyme

• • • • •

1 bulb of raw fennel 1 bunch broccoli rabe Extra virgin olive oil Broccoli sprouts Ice Lettuce

•

Garnishes: Sunflower shoots Amaranth Kale sprouts

• 1 sprig of rosemary • 1/2 anchovy • 1 clove of garlic • 1 ounce of honey • Juice from one lemon

Green Goddess Dressing • 1/2 cup mayonnaise • 2 tbsp chopped chives • 2 tbsp chopped parsley

• 1 tbsp lemon juice • Salt, pepper and cilantro to taste Mix all ingredients together

Directions

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• Set oven to 350°F. • Cut white garlic head into rings, cover in extra virgin olive oil and simmer on very low heat for 30 minutes.

• Meanwhile clean the carrots and keep whole. Season with salt, pepper, and extra virgin olive oil. Roast in oven at 350°F for eight minutes. Let cool and cut into desired shapes.

• After roasting the carrots, cut the squash in half and season with honey, salt, pepper, and extra virgin olive oil. Turn oven heat down to 275°F and roast squash for 45 to 60 minutes or until fork tender. Remove from oven then scoop out the pulp and puree in a food processer until a smooth puree forms.

• Simultaneously roast the beets at 275°F with salt, pepper, extra virgin olive oil, thyme, and rosemary for 45 to 60 minutes or until fork tender.

• Boil four quarts of water, seasoned with salt. Add broccoli rabe and cook for 90 seconds. Take broccoli out and place into ice water to stop cooking.

• Remove pits from olives and dice into small pieces, season with anchovy, lemon, garlic and extra virgin olive oil.

• Keep the fennel raw and slice into desired shapes.

• Mix all ingredients together then artfully arrange all of the ingredients on the plate, then drizzle on the Green Goddess dressing. Garnish dish with sunflower shoots, amaranth, kale sprouts and broccoli sprouts and ice lettuce

Compostable and recycled to-go products, use local distributers, community composting

14 greenliving | April 2012

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Earth Month Chef

Chef Lenard Rubin Executive Chef | Wigwam Resort At Litchfield’s, my passion for farm-to-table cooking truly comes to life.

I enjoy personally visiting many of the local farms to inspect and learn about the upcoming crops so that I can create the best seasonal menu; featuring only the freshest ingredients while supporting our local farmers. I love to visit The Wigwam farmer’s market early on Sunday mornings to get first pick at some of the Valley’s best produce. Litchfield’s proudly sources local ingredients from farms around our Valley for all of our dishes. For this savory pork chop, the savoy cabbage is from Seacat Gardens in Litchfield Park and the honey is from McClendon Farms.

The Wigwam Resort | Litchfield’s 300 East Wigwam Blvd.

Litchfield Park, AZ 85340 wigwamarizona.com 623-935-3811

Chef Lisa Shapouri Owner | Harvest Restaurant As a self-taught pastry chef and mother of four, my passion for baking grew from making birthday cakes for my children to becoming owner and chef of a healthy and sustainable restaurant, Harvest. At Harvest, our approach is fresh, local and seasonal. These ideals stem from my own backyard, where I have a greenhouse, compost, and a garden for fresh vegetables and herbs. The Carmel Apple Tart is a longtime family favorite and is perfect for birthday parties, get-togethers and holidays. Local ingredients for the tart include fresh apples picked from an orchard in Willcox and dairy products from two local vendors, Shamrock and Ron’s Produce. Remaining ingredients are easily found at any local grocery store.

Dessert Caramel Apple Tart Crust

2-1/2 cup flour 1 tbsp sea salt 2 tbsp sugar 12 tbsp butter - cut into 1/4” slices 1/4 cup cold vodka 1/4 cup cold water

Process flour, salt and sugar in food processor until combined. Add butter and process until dough starts to clump. Empty into a bowl and fold in water and vodka. Wrap in plastic wrap and refrigerate for 30 minutes.

Filling

Topping

5-6 peeled/sliced apple 2/3 cup sugar 1/4 cup flour 1/2 tbsp cinnamon Dash of sea salt

Main Course Wood Fired Pork Chops with braised savory cabbage and smoked ham with caramelized local honey Pork chop marinade 6 oz honey 6 oz olive oil 1 ea vanilla bean (whole) 1 ea carrot (rough chop) 1 ea celery stalk (rough chop)

*Marinate 10 oz. pork chop in refrigerator for 24 hours.

Heat oven to 375°F. Season pork chop with fresh ground black pepper and kosher salt. On grill, sear the outside of the pork chop then transfer to the oven for 15-20 minutes, depending on thickness, or to a minimum of 145°F.

Cabbage 4 oz cabbage (blanched & julienne cut) 2 oz carrots (small diced) 2 oz onions (small diced)

Mix dry ingredients. Cut butter into dry topping ingredients, till crumbly. Roll out crust to fit 9” pie pan. Trim edges. Fill with apple mixture. Sprinkle liberally with topping. Bake at 350°F for 40 minutes.

6 oz honey 2 oz red pepper flakes

6 oz veal stock 4 oz apple cider vinegar

Combine honey, red pepper flakes, and veal stock in a heavy-bottom sauce pan. Simmer over low heat until honey begins to simmer and caramelize.

Simmer undisturbed until sauce is reduced by half and stir in apple cider vinegar.

Presentation Plate the sautéed cabbage then place the grilled pork chop on top. Drizzle with caramelized honey and serve.

Harvest Restaurant Open daily 4 p.m. - 9 p.m.

10355 North La Canada Drive Tucson, AZ 85737 harvestov.com 520-731-1100 greenlivingaz.com

2 oz celery (small diced) 2 oz smoked ham (shredded) 4 oz heavy cream

Sauté carrots, onions, celery and ham. Add cream and bring to boil, stir in cabbage and remove from heat.

Caramelized Honey 1/2 cup butter 1/2 cup brown sugar 1 cup flour 1/2 cup chopped walnuts Dash cinnamon

1 ea onion (rough chop) 1 ea star anise 1 oz coriander (whole) 1 oz thyme (fresh) 1 oz cinnamon (ground)

Special thanks to: Erin Kozak, MIM, Shelby Tuttle, Crosby Wright and Kristyn Meza & Danielle Leines, Strongpoint

April 2012 | greenliving 15

Health & Wellness

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

P

eople today are becoming more aware of the connection between their health, the environment, and the foods they eat.

Happily, many have overcome being fastfood junkies and are incorporating more fruits and vegetables into their diets. But are those fruits and vegetables nourishing the body, or causing more problems? We need to look at where, when, and how we are getting our foods, because the acquisition process makes a world of difference.

Corporate food producers are aware of the consumer desire for more natural foods, and they have been working hard to cash in. Many people are unaware of the engineering tricks employed that provide us with “fresh” fruits and veggies all year round. The ability to eat strawberries in mid-winter, apples in summer, or mangoes in Maine, seems great at first blush, but are these foods healthy for us? Are we getting the nutrients that our bodies need?

That red apple you’re enjoying in mid-June may not be keeping the doctor away after all. If they are commercially grown, they were most likely harvested and cold-stored with a chemical called “Smartfresh,” or 1-methylcyclopropene (1-MCP) which is used to slow down ripening. Although there are no reported adverse effects from 1-MCP, those fruits and veggies you just plucked off the grocery display might have been sitting in cold storage for up to a year, and may have lost most of their vitamin and nutrient value during that time.

Another commercial practice is to harvest fruits prematurely and then “force” ripening by gassing them with chemicals. Depending upon the type of chemical used, you could be poisoning yourself and never know it. Ethylene gas is commercially used here in the United States for ripening, and to date, there is no data documenting any adverse effects. However, in some countries like Malaysia, forced ripening is done with calcium carbide, which is very harmful to human health. Calcium carbide often contains traces of arsenic and phosphorus, and is used to produce acetylene gas, which, like ethylene, forces the fruits to ripen. But the toxins in the carbide and acetylene are being absorbed into the flesh of the fruits that we then eat. Acetylene ingestion affects the neurological system, resulting in symptoms like headaches, dizziness, mood disturbances, sleepiness, mental confusion and seizures. Long-term exposure can cause memory loss and cerebral edema.

Looking to genetically modified organisms (GMO foods), these

16 greenliving | April 2012

foods are damaging our health and our environment. The development of dysbiosis, “Leaky gut” syndrome, and GERD (reflux disease) are unavoidable because of the GMOs and highfructose content in commercial processed foods. Monsanto’s GM corn contains a toxin called bacillus theringensis (Bt) and can potentially cause damage to our immune systems and intestinal lining, and killing our beneficial bowel flora. Bt-toxin has been identified in the blood of both pregnant and non-pregnant women, as well as the umbilical blood of their babies. GM corn is present in the vast majority of all processed foods and drinks – it’s used to make high fructose corn syrup, and is found in meat from animals that are fed Bt corn. I believe GM foods have played a major role in the epidemic rise of chronic health conditions in this country, including autoimmune diseases like type 2 diabetes, food allergies, and childhood learning disorders.

I recommend to seeking out non-GMO, locally and organically grown foods. They are healthier for you and for our environment, and they support the local economy. Fruits and vegetables that are ripened naturally allow for many vital biochemical developments to take place, such as chlorophyll degradation, carotenoid biosynthesis (antioxidants, immune system booster, anti-cancer agent), anthocyanins (powerful antioxidants), essential oils, and flavor and aroma. With artificial ripening, you lose all the healthy vitamins, nutrients and enzymes.

Even when seeking out organic alternatives, we still need to supplement our diets with quality vitamins and supplements, as well as protocols to assist with detoxification of the pollutants and toxins we regularly ingest. I always suggest taking a probiotic supplement with acidophilus such as Kyo-Dophilus 9®, because we are constantly exposed to GM foods that disturb normal bowel flora. I also recommend a quality fiber supplement, like Beyond Fiber™, to help detoxify the gastrointestinal tract and support the growth of those beneficial probiotic flora.

SOURCES E. Burkett. “Are You Buying Old Food at the Grocery Store?” Fooducate Blog Online. December 2010. http://blog.fooducate.com/2010/12/15/are-you-buying-old-food-at-the-grocery-store/ K. Evans. “GMOs Alter the Genetic Make Up of Our Healthy Bacteria.” April 2010. http://www. naturalnews.com/028635_GMOs_bacteria.html Wikipedia online. Smartfresh (1-methylcyclopropene) marketed by Agrofresh, Inc. November 2011. http://en.wikipedia.org/wiki/SmartFresh

For more information about how to achieve a healthier you by following my FIGHT for Your Health Program, visit my Gordon Research Institute website at www. gordonresearch.com.

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Nutrition

Gluten-Free Doesn’t Mean Worry-Free New Standards for Gluten-Free Foods BY STEPHANIE LOUGH Gluten-free diets have gained a lot of attention in the past year and, like any diet fad, it is becoming increasingly more difficult to tell what is healthy, and who is trying to get a piece of the $1.56 billion and growing market. New certification programs are now setting the industry standard for gluten-free products to help consumers make educated choices.

I

f you have gone out to eat, visited a grocery store or frequented a foodie blog lately, you probably have come across the buzzword “gluten-free.” Gluten-free restaurants are popping up virtually overnight. Menus are expanding to include special gluten-free dishes. Foods that never had gluten to start with now boast their message on their labels. Like many health crazes, the success of a gluten-free lifestyle is largely based on disciplined dietary principles and consumers’ need to feel safe when they purchase products claiming to be “gluten-free.” Unfortunately it’s not always the case.

So what’s a gluten-conscious consumer to do? Special interest groups are helping to protect the customer by offering gluten-free certification programs to food manufacturing and processing companies.

Guide to gluten Gluten is a composite of the proteins gliadin and glutenin that is found in both natural and processed foods, including wheat and similar grains. It is also used as an additive in some food manufacturing processes to create desired texture. Currently, manufacturers are not required to list gluten on their labels, nor are there regulations on what qualifies a product to be glutenfree, resulting in various, and possibly dangerous, amounts ingested. Typically, if food is made with wheat or wheat product -like flour, it contains gluten. While some foods, like bread and pasta, can be obvious sources of wheat, gluten can be found in not-so-obvious products like ice cream and most condiments.

Surprisingly, other hidden sources of gluten include sunscreens, cosmetics, and even the powder dusted inside latex gloves.

The 1 percent The most common reason people choose to live a gluten-free lifestyle is because they have celiac disease (CD), an inherited autoimmune condition in which gluten converts into a toxin that damages the small intestine. This can cause an array of digestive problems, including malabsorption, an increased risk of intestinal cancers and other autoimmune diseases, and even premature death if undiagnosed.

According to the Celiac Disease Foundation, one in every 133 people is born with CD. Less than 1 percent of the population is affected by CD, yet millions more are adopting a gluten-free diet for a handful of medical reasons other than CD. A 2009 Duke University study linked gluten-free diets to the decrease of symptoms in schizophrenia patients, although the correlation is not yet clear. Still, these numbers are very small compared to the number of gluten-free dieters in the U.S., which is estimated to be as much as 25 percent of citizens.

18 greenliving | April 2012

This large and growing demographic prompted the FDA to reevaluate some of its regulations, and called for certain standards to be put in place to help the average consumer find quality goods.

Setting the standard A gluten-free certification is designed for consumer food manufacturers to ensure customers that their product is held to strict standards and meets all gluten-free regulations set by the Gluten Free Certification Organization (GFCO), which requires a gluten-free product be less than 10ppm gluten. The FDA plans to release its final updated regulations on gluten-free products at the end of this summer, and it has been suggested that their standard will state that any item with more than 20ppm cannot be considered gluten-free.

The GFCO is a program created by the Gluten Intolerance Group, a 501c3 nonprofit that helps people with gluten sensitivity live healthy lives. They are one of three organizations that currently offer gluten-free certification in the U.S. and a comprehensive database of certified companies.

To certify, companies must apply and complete a successful audit of the facility conducted by a GFCO inspector, all of whom have several years of experience performing Hazard Analysis and Critical Control Point Compliance, kosher and organic audits.

The inspector checks everything from gluten levels to crosscontamination vulnerabilities. Upon completion, the company commits to a contractual agreement that subjects its facility and products to gluten testing at random.

Restaurant owners who have gluten-free options need to be guaranteed that a product used in the kitchen is indeed safe for even the most gluten-sensitive customer. Consumers benefit by having confidence that a product has been tested for gluten and the manufacturing site inspected. Manufacturers receive the benefit of credibility and recognition in the gluten-free community.

Until the FDA activates its updated regulations, there are things you can do to ensure you are minimizing the amount of gluten in your diet.

• Research some of your favorite foods and see what alterations can be made to make it a gluten-free dish • Familiarize yourself with common sources of gluten, what foods to avoid • Ask your server about ingredients before ordering • Be mindful of ingredients on package food • Be skeptical of packaging boasting “gluten-free” • Keep a food diary and record what foods don’t make you feel well The good news is, diet fad or not, there are more gluten-free alternatives for those with CD. There are countless blogs devoted to CD and other gluten-sensitive issues, providing a strong support network for gluten-free individuals.

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April 2012 | greenliving 19

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Hormones are an important part in protecting a woman from osteoporosis-induced bone loss, and cardiovascular risk. In our sixties, hormone levels continue to drop, and chronic diseases begin to set in. Natural integrative medicine has much to offer women experiencing menopause, and hormone and nutrient evaluation make all the difference for women as we strive to maintain an active, well-balanced, pain-free life. For more information visit Longevity Medical Health Center in Phoenix or 4wecare.com.

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20 greenliving | April 2012

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Vintage Wedding

BY MELISSA REIN

I

f you’re rummaging around thrift stores, antique markets, and garage sales for your upcoming wedding, you can easily find fabulous personalized touches. Treasures such as vintage silver-plated tea sets, sugar bowls, and candy dishes are easy finds, inexpensive and oh-so-elegant wedding dÊcor. As a greener alternative to an event typically filled with items that will end up in the landfill, seeking out used decor adds a dash of something soulful to your wedding day.

Like every bride-to-be, I spent months agonizing over wedding plans living and dying by the budget. I will say that nothing I had experienced in my professional life would prepare me for the realities of planning a wedding. The average wedding today costs anywhere from $25,000 to $50,000 and some luxe weddings even double and triple that amount.

When my husband popped the question, there was no question about where the wedding would take place - a winery in Napa Valley we frequented. It was perfect - elegant, simple, romantic and sophisticated.

We knew it was the place to celebrate our new life together with close family and friends. According to theknot.com, the venue accounts for about 40 percent of the average wedding budget, a statistic that proved true for us. Knowing that our dream location would stretch our wedding budget quite thin, I did something all savvy and stylish brides on a budget should do - I began to scour thrift shops - especially Goodwill.

A Vintage

Wedding

ON A

BUDGET

With my heart set on the beautiful details of vintage weddings, I noticed that most unique and thoughtful vintage-style weddings had one thing in

22 greenliving | April 2012

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Vintage Wedding

common – the brides searched thrift stores in the hopes of finding authentic vintage items that fit their theme.

Before I started my trek, and before my Pinterest account, I created an inspiration board of wedding designs I liked and made a wish list of items that would fit my theme. I desired antique silver items (candelabras, champagne coupes, sugar bowls, platters), mason jars, intricate picture frames, elaborate hand-painted tea cups, crystal vases, chandeliers, and lace, burlap and floral fabrics. My journey began on a Saturday a few months before the wedding where I entered one of many Goodwill stores and found…

• A set of five stunning antique silver candelabras for centerpieces ($40.00).

• A beautiful hand-painted tea cup with rose design with matching saucer ($0.99).

• A designer set of 1950s amber glassware for mini floral arrangements ($9.99).

• Authentic mason jars ($0.99).

• Several yards of vintage Chantilly lace ($3.99).

• A brand-new box of clear Christmas lights to wrap around trees ($3.99).

• Dozens of vintage picture frames of all shapes and sizes for a picture table ($0.50-$9.99 each, depending on size).

• A vintage silver and bone-handled set of wedding cake knives ($29.99).

• A designer rose print tea set ($19.99).

• A standing chalkboard that my husband refinished with drift wood for a vintage flair ($4.99).

• Four antique chair and ottoman sets that my husband reupholstered in burlap fabric and finished with nail head trim to create unique “lounge” seating near the dance floor at our reception.

• Three matching silver jewelry boxes used to display cards informing guests where to place their gifts, to take a glass of champagne and indulge in the candy bar.

• Enough oddly sized and shaped candy dishes, sugar bowls and platters to create a candy bar.

And lots more. After the three months of scavenging, I collected over thirty beautiful and unusual pieces of silver, dozens of beautiful tea cups (which were filled with roses, used as place settings and at the end given as take-home gifts), one enormous (working) crystal chandelier that served as the “disco ball” for the reception, two Faberge eggs (I couldn’t believe it either), enough mason jars and crystal vases to fill twenty dinner tables and high-top bar tables, countless yards of beautiful fabric used throughout the venue and many other discovered treasures. In the end, we created the most beautiful and inspired vintage wedding of my dreams. As I look back on all the things I collected, which now grace my home, I am frequently reminded of the special experience of “finding” them, and giving them new life on one of the most important days of my life. greenlivingaz.com

If you’re considering going chic, green, and vintage for your wedding, here are few tips that will make the process a snap: Centerpieces Build a collection of objects similar in shape and size, group them together and fill them with flowers – such as tea sets. Make sure your containers are at least three inches deep if you are using them for arrangements and, if need be, consult your florist. If you wish, give your centerpieces as gifts to your special guests can sustain the memory of the day – also, it continues the joy of recycling vintage goods.

Stunning silver If you are searching for silver, sometimes three-piece silver tea sets can be priced as low as $5.00. Just remember that most used silver requires polishing to truly shine. I suggest a non-toxic baking soda bath to soak the tarnish off or consider an ecofriendly dip such as Earth’s Friendly Silver Polish.

Melissa shares her story with the hopes of inspiring brides on a budget to seek out treasures and create the décor of their dream for their special day. Melissa Rein is a Scottsdale-based public relations professional and owner of public relations, marketing communications and event design firm The Brand Consortium Public Relations. Find Melissa online at thebrandconsortium.com or @MelissaRein.

April 2012 | greenliving 23

Pets

A nimal A ctors

BY TRACY HOUSE

A

nd the Oscar goes to…

Well it wasn’t Uggie, the Jack Russell who has been making headlines for his role in the Best Picture Oscar winner The Artist.

But, with all the recent attention, Uggie has become an icon for animal actors— those beloved creatures who capture our hearts and can easily steal a scene. Animal actors are used in film, commercials, and print ads. They can be the star or central character (Seabiscuit), or they can be a character that adds comedy or drama to a scene…like Uggie.

Uggie’s not new to acting. He was in Water for Elephants and numerous other films and commercials. At 10 years old, he’s a veteran actor and, according to USA Today, he is retiring, joining a long list of other animal stars who have become beloved to us over the years.

stand stay. Just those three basic behaviors can get you a print ad.”

Dogs that can go to mark may score a commercial, and dogs who beg or bark on cue may earn a small role in a movie. “The personality definitely makes a difference,” Rueschenberg said. “It shines through.

People fall in love with the character, just like people.”

services to domestic SAG productions.

This is no small undertaking, with over 2,000 productions, domestic and international, per year.

Today, AHA issues the “No Animals Were Harmed” approval seen in the credits at the end of movies. Guidelines can be downloaded at americanhumanefilmtv. org/guideline

Sometimes it isn’t easy to find one animal that has all the qualities needed for a character, so it’s not uncommon to have more than one animal playing the same part. When looking for a Chihuahua that can roll over, shake hands, and bark, proves to be a challenge, there’s always Plan B. “If they can’t find all [behaviors] in one dog, [they] get three different dogs,” Rueschenberg said. She says look-alikes can be created by using non-toxic dyes to color fur.

Training and acting Getting your adored animal into acting takes dedication. Kama Rueschenberg, owner and trainer with Arizona Animal Actors in Mesa, works with all kinds of animals, including dogs, tortoises, and birds. There are various characteristics and behaviors that will help your pet land a spot in a commercial or print advertisement.

“The most basic behaviors a dog would need is a good stay,” Rueschenberg said.

“A good sit stay, a good down stay, a good

Regulating the industry Having more than one animal playing the same role contributes to the safety of the animals. Animal actors, much like child actors, are only allowed to work a certain number of hours a day.

Since 1940, the American Humane Association (AHA) Film and TV Unit has been tasked with ensuring the safety of animals in television and motion picture productions. They are contracted with the Screen Actors Guild, providing free

Famous Animal Facts

Penelope is currently Arizona Animal Actors’ youngest animal actor, and can boast over 30 behaviors! You can find out more about Penelope on her zed card at: ArizonaAnimalActors.com/penelope-zed-card

Willy, aka Keiko Free Willy The orca whale captured in 1979 near Iceland.

Crystal The Capuchin monkey in The Hangover, Part II was also in Dr. Doolittle and Night at the Museum.

With his pending retirement, Uggie Lassie, aka Pal joins the ranks of many non-human stars before him who earned a place in movie- All the Lassies were male.

Toto, aka Terry making history, and in our hearts. These The Wizard of OZ earned Babe $125 a week, more than are not your typical Hollywood names, 48 real Yorkshire pigs some of the human actors. but perhaps they’re even more endearing played the talking pig. than their human costars.

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24 greenliving | April 2012

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Seabiscuit Six horses portrayed Seabiscuit.

Mr. Ed, aka Bamboo Harvester They used peanut butter on the palomino horse’s gums to get him to move his lips. greenlivingaz.com

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April 2012 | greenliving 25

Green Thumb

What Does Love Grow?

BY LAURA HAMLIN

ood question! And the answer will vary depending on whom you ask. To some people, love grows happy children and a healthy family structure. To others, love grows a community filled with friendly neighbors and a common love for the town in which they live. For still other folks, love grows a sense of well-being and safety – a sort of knowing that no matter what hardships may come, everything will somehow turn out all right in the end.

And in the small farming community of Lehi, Arizona, love grows all of these things and more! Love Grows Farms is an organically structured, sustainably operated farm around which farmer Michael Thompson has established his life. Originally from northern California, Thompson moved to Arizona to be closer to his sister and stumbled into Lehi, almost by accident, and knew

Chicken Kale Wraps Serves 4

BY CHEF ERIC O’NEILL Ingredients • 4 pieces kale • 1 cooked chicken breast, shredded • 4 tablespoons blue cheese crumbles • 1 tsp balsamic vinegar • ¼ cup carrots (julienned & sautéed) • ¼ cup yellow onions (julienned & sautéed) Directions Begin by rinsing the kale leaf. Place a tablespoon of shredded chicken down the center of the kale leaf. Now add your sautéed carrots and onions the same way. Sprinkle some of the blue cheese crumbles over it. Finish by drizzling some balsamic vinegar on top. Enjoy! *Note: If you are a vegetarian, substitute tofu in place of the chicken. Remember to cook the tofu with the sautéed vegetables to help give it flavor. smartkitchen.com

26 greenliving | April 2012

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it was exactly where he belonged. He then established the farm in 2006. “Lehi has this small-town feel to it. I just knew it was the perfect place for me to farm,” said Thompson. And so it began with a simple idea, and developed into what you see today – a successful CSA (Community Supported Agriculture) endeavor and bustling farmers’ market.

The man personifies the word “passionate,” and he spends his days nourishing and cultivating not only the wonderfully fresh and nutritious produce he grows out in his fields, but also the relationship between our life-giving Earth and the physical bodies we each inhabit. He understands the importance of sustainable, responsible agricultural practices and how sharing this knowledge with others is the key to a healthy, flourishing local community. Their farming practice is 100% organic, and they follow these practices to protect not only the living soil that feeds our crops, but also the neighbors who share our water table and the people who eat our food. Their practices have a low ecological impact, fertilizers are naturally sourced, all weeding is done by hand, and they don’t use pesticides or herbicides – instead they choose ladybugs.

Thompson decided in the middle of December 2011 to procure the location of the historic Lehi Market, located on Horne just north of McKellips Road, for his permanent spot on the map. After a fresh coat of lime-green paint and a brand-new driveway and parking lot, the place looks like new, but still holds that magic historical energy. Locals are buzzing with excitement at the concept of the building re-opening as the Lehi Market but with the new edge of locallyand organically- grown, farm-fresh produce next to local honey, breads and many other delights to fill the shelves of Mesa’s newest little local treasure. What is the best part of his job? “When people tell me how much they love all the hard work we do and how much they love our produce. Also when people tell me they are very happy we are here and want to support us,” Thompson said. Love truly grew this farmer’s dream into a beautiful reality.

Read more about Love Grows Farms CSA and farmers’ market at lovegrowsfarms.com and find them at the downtown Gilbert Farmers Market every Saturday morning.

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Solar

G r e e n L i v i n g a s k e d l o c a l s o l a r i n s i d e r s “What can we do to get solar back in the hands of the consumer?”

Greg Stanton

Mayor of Phoenix Enabling our citizens to have access to clean, affordable, and dependable energy supplies is crucially important. I believe that the City has to work with its many partners - utilities, private organizations, public/private partnerships - to help encourage the deployment of solar on rooftops. We have the tools; it is time to put them to work in order to make solar happen.

John Neville

President | Sustainable Arizona Interesting question. It depends on the customer. Certain electrical users cannot afford the upfront costs of solar installations. They’re just getting by. So, to get them to switch, you need a very reasonably priced lease or lease to purchase agreement that meets their needs. For others with the cash assets, they need to understand the return on investment. At current rates of return and with an average homeowner energy usage, investing $15,000 in a photovoltaic system will provide greater annual returns than investing those funds in relatively safe market investments. The single best way to get someone to switch to solar energy is to have a neighbor or friend give them a recommendation. I gave a presentation to a homeowners’ association on solar applications. I was getting through to some, but also getting pushback from one fairly forceful person. Then, a neighbor showed up and said, “Buying my solar system was the best investment I ever made.” And that was that.

Billy Parish

President | Solar Mosaic Finance has always been the key to unleashing solar. Though the advent of solar leases worked wonders to lower the high upfront cost of solar, it is still largely inaccessible to renters, homeowners without the proper roofs, and lower-income people. Solar Mosaic is working hard to remove these boundaries by letting everyone invest in solar projects in their communities and around the world. greenlivingaz.com

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April 2012 | greenliving 29

Solar

Michelle De Blasi

Partner | Quarles & Brady, LLP Access to solar energy at the consumer level can take many forms, whether by incorporating rooftop solar into residences and businesses, using solar power generated from utility-scale projects, or purchasing products from companies that utilize solar energy to make their products.

Whatever the form, the most important element of increasing consumer access to solar power is education. Consumers need to be aware of the implications on cost and efficiency, depending on the different applications for utilizing solar power. It is critical that consumers understand that it may take additional time and expense to integrate solar power as a larger component of our energy portfolio, and that most of the expense will ultimately be borne by the consumer on one level or another. Consequently, consumers need to ensure they are electing candidates who most effectively support solar initiatives.

Lee Feliciano

Principal | Solar Capital, LLC I think the answer to your question is “to make solar affordable” not just by lowering the installed cost, but by recognizing the appropriate financing vehicles and facilitating their adoption. Over half of all solar in the U.S. (both residential and non-residential) is financed, meaning the customer uses someone else’s money to pay for it. Ready access to financing needs to be combined with a low cost of capital. Again, to use a consumer-based example, how many people take advantage of “zero percent” (or low interest rate) financing from auto makers each year? Tons! Today’s leasing programs for solar have already made a huge impact, but that’s just the start. PACE programs (where a municipality essentially guarantees a low-interest loan to finance solar for a property owner) show promise, and there are many more opportunities that await.

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32 greenliving | April 2012

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Architecture

BY David M. Brown

I

n all ten of their homes during a half century of marriage, George and Dorothy Critchley of Fountain Hills have wedded comfort with innovation. Friends since childhood in Glasgow, England, they were married in Lancashire, England, and lived their first eight years together in Perth, Australia.

There they built an ultra-modern home that annoyed some of their traditional neighbors and inspired others more forward-thinking.

When they decided to build their Fountain Hills retirement home eight years ago, salvaging and sustainability weren’t paramount, but for the couple, green strategies, innovation and crisp simplistic stylings were. To stay with their forward-thinking mindset, they turned to Scottsdale architect Nick Tsontakis, AIA, to design their two-level 4,284-square-foot home, sensitively etched into a half-acre golf course lot against one of the foothills that characterizes the undulating topography of the community.

With 7,000-foot-plus Four Peaks and the distant Mazatzal Mountains in sight, Tsontakis’ open design for the three-car-garage, three-bedroom home was perfect. “They like contemporary style, with openness and views and well-proportioned and unique geometric spaces,” says Tsontakis. Former owner of a company serving the eco-friendly hydroelectric dam industry, George has worked in California, Washington, and Wyoming as well as in Australia, Brazil, China and Canada. As a result, the sustainable components Tsontakis suggested were well received by the couple.

First was siting. Tsontakis placed the home with minimal glazing on the eastern and western exposures, while at the same time maximizing the solar benefits on the south and north. For the north golf course and mountain views, he called for low-E glazing—dual-paned with a gas barrier—to avoid heat gain. Further, Tsontakis created a two-story home for the couple, but, instead of building up, he built into the land.

“By sensitively setting the lower level into the hillside, we were able to meet the height requirements of the community as well as using the land to insulate the home, saving them money on expensive summer cooling,” Tsontakis explains.

Their home features the everyday-use main level, which includes a den used as a television room; a great room with radiused window walls that look beyond the lap pool onto the golf course; and a master bedroom abutting an

34 greenliving | April 2012

exercise room that Dorothy, an artist, has brushstroked into a studio. A large stairway leads from this street level to the 781-square-foot casita-like lower level, with a pool, two large bedroom suites for guests and family, and connected by a sitting room. For energy savings, Tsontakis recommended spray foam insulation, R-28 for the walls and R-40 in the roof (normally, homes are R-19 and R-38, respectively). Compared with other insulation products, spray foam insulation offers very high heat transfer resistance and seals off air infiltration, more effectively filling cracks and seams and eliminating energy loss, better than fiberglass batt/rolls. “A high R-value means that the material can offer high energy efficiency by reducing heat transfer. This saves the Critchleys heating as well as cooling costs,” Tsontakis says. Spray foam insulation is also Comment on this article at greenlivingaz.com

Reducing window sun exposure on the southern entry façade, architect Nick Tsontakis articulates and shades the doorway with a slatted triangular extension

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April 2012 | greenliving 35

environmentally friendly, as it’s usually made up of renewable resources and it is free from ozone-depleting components. “Unlike other petroleum-based insulation products, spray foam insulation has the highest oxygen index and zero fuel contribution,” Tsontakis says. He adds that spray foam is also highly fire-resistant and waterproof, is pest- and rodent-proof, and moldand mildew-resistant.

To further reduce energy costs, all ductwork is in conditioned space, providing a 20 to 30 percent reduction of energy costs as well as added protection from water infiltration.

“Installation is a little costlier because you have to cover the ductwork with additional drywall, unless the ductwork is already exposed,” Tsontakis says. Adding to the efficiency of the home are three variable-speed heat pumps rated at 22 SEER. Variable-speed units are more efficient, Tsontakis says, as they operate at lower speeds than constant air handlers, use less energy, and lower heating and cooling bills.

“The typical variable-speed unit uses 80 percent less electricity to run than a similar constantspeed motor,” he says. “They are also quieter than constant-speed units and provide more uniform heating and cooling. In addition, as they continually circulate the air in the home, they produce cleaner air.” Energy-efficient lighting was used to reduce their energy usage from 25 to 80 percent and they installed the finest energyefficient appliances: an Asko dishwasher, a Wolf range and a Sub-Zero refrigerator.

Water usage was addressed with xeriscaping and dual-flush toilets. The volume of a standard dual-flush toilet is 1.6 gallons, while the water usage from a partial flush is 0.8 or 0.9 gallons for liquids, Tsontakis says. Eco-friendly materials such as porcelain tiles made of all-natural materials were used, making it low maintenance.

“They do not require sealing or special cleaners, and because they are more durable than marble, they will not scratch, etch, or easily chip or crack,” he says.

For the lower-level guest rooms, the couple chose biodegradable carpet, reducing their CO2 emissions. “Some manufacturers use plastic from beverage containers to make the carpet yarn, and the labels and caps can be used to make the carpet core,” he explains. In the kitchen, “The countertops are 100 percent recyclable, nonporous, more hygienic, maintenance-free, mildew-resistant, scratch-resistant, heat-resistant and chemical-resistant,” Tsontakis says. Finally,

36 greenliving | April 2012

Photography by Scott Sandler

Architecture

Tsontakis called for low-VOC paints and stains.

“Volatile organic compounds diminish air quality and may be detrimental to your health,” he says, noting that low-VOC paints cost about the same as a manufacturer’s premium line of paints.

The Critchley home suits all of its creative residents—the hydro-dam builder, the artist, and even Wallace, their Scottish terrier who savvily trades security patrols for doggie bones.

“Everything is where it should be,” Dorothy says.

“We wanted comfortable, contemporary and environmentally sensitive—and Nick got it just right.”

Top: Tsontakis reiterates the front triangular theme on the northern backyard exposure, allowing the wood slatting to introduce additional daylight, and moonlight, into the home Bottom: Floor-toceiling double-paned e-glass in the living room offers the owners spectacular views over their pool, the community golf course and out to the mountains

Valley-based writer David M. Brown writes on green buildings.

If you have a story idea, he is at david@azwriter.com and dmbrownone@msn.com.

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Feature

Message in a Bottle PartII

Northern Arizona Verde Valley Wine Growers legend, go to page 44.

BY AIMEE WELCH

Y

ou can take a girl out of the Midwest, but you can’t take the Midwest out of the girl. And you can’t take away her seasons either. I love Phoenix, but I’m definitely a fair-weather fan – I admit it. Sunshine every day has its perks, but when you’re used to a change of seasons, like green grass, changing leaves, snow on Christmas day, and people breaking out the short-shorts on the first sunny day in March (never mind it’s still 48 degrees outside), feeling “at home” doesn’t always come easy.

What keeps my sanity intact year after year is this – road trips. Arizona is chock full of seasons and all kinds of diverse scenery...you just have to go find it. So when I headed up north to check out Oak Creek Vineyards, Page Spring Cellars, and some tasting rooms sprinkled throughout downtown Cottonwood, I asked myself many times over the course of day how these beautiful wineries and vineyards had eluded my road trip-radar for so long. Talking to Tom Pitts, President of the Verde Valley Wine Consortium, and some amazing wine experts from around the state, I got those answers, and a lot more.

Despite near perfect grape-growing conditions in our high deserts, archaic and inhibiting laws have long prevented Arizona’s wine industry from thriving…until now. In 2006, favorable new legislation changed everything, and our wine pioneers have wasted no time in blazing the trail. From Cochise and Santa Cruz Counties in southern Arizona, to Yavapai County up north (and a growing number of places in between), Arizona winemakers are growing grapes in the high desert, and turning them into wines worthy of national titles, Wine Spectator scores that earn bragging rights, a Hollywood documentary (Blood Into Wine), and even of being served at Sandra Day O’Connor’s 2006 farewell dinner at The White House. It’s an industry that, though seemingly unlikely here in the desert, is actually rich with Southwest roots.

Throughout Arizona there is an amazing and eclectic community of farmers, winemakers and viticulture experts whose passion and expertise have helped change laws, bring awareness, boost tourism and economic impact, and produce amazing local wines – and it’s only going to get bigger, better and exponentially more awesome.

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The Growth of an Industry “Five years ago, you could fire a cannon down Main Street in Cottonwood and not hit a thing,” recalls Tom Pitts, founding president of the Verde Valley Wine Consortium. “It was like a ghost town.” Today, Cottonwood is a bit of a cultural center, sprinkled with art galleries, specialty stores offering antiques, local cheeses, olive oils and breads, and a diverse selection of tasting rooms from Arizona’s exceedingly popular wineries, such as Arizona Stronghold Vineyards Tasting Room and Pillsbury Wine Company North Tasting Room and Gallery. Jerome and other areas across the Verde Valley and the entire state have also benefited from a recent, and drastic, increase in the number of wineries and vineyards. In fact, a study conducted by Northern Arizona University in 2011 reported that the Arizona wine industry had an economic impact of $37.6 million ($30 million of the total coming from the Verde Valley), and created a total of 405 jobs. Raise your glass to that!

But grapes can’t grow and good wine can’t be made in the desert, many a skeptic has presumed. On the contrary, grapes have been around the Southwest since the days of the Hohokam, with Arizona, Texas and New Mexico beating California to the “crush.” Yes, really. That’s why the first and most common question Paula Woolsey answers for students in her wine and viticulture courses at Yavapai College’s Verde Valley campus is “Why Arizona?” A little-known fact outside of the wine community is that “Vitis vinifera” (the most commonly used grape in wine making) actually originated in the deserts of the Middle East, and were later brought over to Europe by the Greeks and Romans. As it turns out, these grapes have something in common with our winemakers – they don’t back down from a challenge; they thrive on it.

“Grapes like to struggle,” says Woolsey, who is national sales manager for Arizona Stronghold Vineyards. She says a unique combination of the right weather, the right type of soil, and an ideal diurnal shift (cold in the morning, hot in the afternoon, cold in the evening), make Arizona’s high deserts a perfect setting for growing grapes. Despite Arizona’s perception as a perpetually

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April 2012 | greenliving 39

Feature dry, hot place, Woolsey says too much water and too much cold are actually the biggest issues. Grapes don’t need a lot of water, she says, and “We pray every year that the monsoons stop by harvest.”

No Wine Before Its Time With the perfect grape-growing climate and an historical head start, why didn’t Arizona become the wine-making mecca that California did? For starters, Prohibition – well, preProhibition, actually. Arizonans voted to ban all alcohol sales and consumption in 1914 – five years before Prohibition became a national law. And, in Arizona, it wasn’t just prohibition… it was absolute prohibition. That meant no alcohol – not for communion, not for medicinal or scientific purposes, not at all.

This put a major kink in Arizona’s wine industry for the next several decades.

“We are witnessing the emergence of this burgeoning industry here, and if I can leave a small legacy of assisting at the birth and amplifying the birth announcement, I’m all in! The growth we’ve seen to date is only the tip of the iceberg – and we’ve done this in a horrible economy. Stay tuned.” ~ Tom Pitts, President, Verde Valley Wine Association Amazingly, up until about 1980, a priest could still get arrested for using wine in his service, Pitts said with a laugh. In 1980, Arizona passed a series of laws that started opening doors for the wine industry and, by 2000, Pitts estimated about 9 licenses had been issued…two steps forward. Then, in 2005, a ruling by the Supreme Court stripped away some favorable provisions in Arizona’s wine laws...two steps back. That’s when some champions of Arizona’s wine industry began to emerge. The Arizona Wine Growers Association, Governor Janet Napolitano, Eric Glomski, and several winemakers from around the state fought and won a battle for new legislation that would enable Arizona wineries to sell and ship directly to consumers. The tipping point.

The Arizona Wine Growers Association reports that, today, there are close to 60 bonded wineries and counting, and more than 650 acres of wine grapes planted statewide. Arizona wines have been served at The White House, and have been poured at three prestigious James Beard House dinners. Pitts predicts, “This will be Arizona’s next billion-dollar industry.” We should all drink to that!

Arizona’s Wine Makers To get a true sense of the essence of this up-and-coming industry and the amazing people at the heart of it all, there was really only one logical approach – road trip!

First up on the trip itinerary…Yavapai County. Home of the Verde Valley Wine Trail.

40 greenliving | April 2012

Page Springs Cellars Sitting across the picnic table from Eric Glomski, overlooking the peaceful Verde River to my right, and beautiful vineyards all around – some shrewdly placed along a sloping hillside in the direct path of the afternoon sun, to protect the vines from spring frosts – I am in awe. Glomski is the founder of Page Springs Cellars in Cornville, AZ, and one of Arizona’s most respected winemakers.

In December, Glomski took home 3 Medals of Merit, 2 Medals of Excellence, and 2 Jefferson Cups (out of only 22 awarded) for his Page Springs Cellars and Arizona Stronghold wines in the national Jefferson Cup in Kansas City – a monumental leap for Arizona wines.

A pioneer in Arizona’s winemaking industry, Glomski was already well-known within the industry, but his 2007 partnership with Maynard James Keenan, a reclusive, passionate winemaker in the body of the beloved lead singer of Tool, launched him into a much broader spotlight. While Glomski mentored Keenan in Arizona winemaking, the pair also spearheaded and starred in a documentary, Blood Into Wine, which tells the story of the Verde Valley’s wine industry. Glomski says the experience was a doubleedged sword. Making movies, drinking ridiculously expensive bottles of wine, and benefiting from Keenan’s security contingent while the pair was traveling the country promoting their Arizona Stronghold label at Whole Foods stores was exciting, but it “didn’t speak to my soul,” Glomski admits.

From his down-to-earth demeanor, to the welcoming, laidback atmosphere of the winery – right down to the bucket of toys next to the bar – it’s evident within the first half hour what does speak to his soul. The proud father of four is now exactly where he wants to be, doing exactly what he wants to do. As he steps down as general manager of Arizona Stronghold, Glomski says he just wants to regroup, and return his focus to the things he neglected while Arizona Stronghold needed his attention – family, local responsibility, and winemaking. “Arizona Stronghold got a little beyond me. Page Springs is me. It’s more intimate.” His goal is to turn it into a cultural center, where art, music, food and wine come together in a “non-snob effort” that appeals to a broader audience.

In line with his goals for Page Springs Cellars is his passion for the environment, and the human connection to it. Though he’d lived in many places before, Glomski says Arizona was the first place that felt like home. He talks fervently about his time as an ecology student at Prescott College, and his field journeys that introduced him to many of Arizona’s rivers – much like the one now flowing next to his successful winery. He nostalgically recounts his “apple story,” which involves mentor Dick Landis, a backpack full of apples from Granite Creek in Prescott, and the smell of the resulting apple wine which became a moment of enlightenment that changed him forever, putting him on his current path, which has ever since been his dream and his vision.

“My sustenance is now linked to the earth,” he says…and that’s just the way he likes it.

Oak Creek Vineyards Just down the road from Page Springs Cellars at Oak Creek Vineyards, owner and winemaker Deb Wahl is enjoying the beautiful day out in her vineyard – it’s pruning season. “This greenlivingaz.com

Stronghold Wines

MANDALA

Find out more at

StrongholdWineS.com

ARE YOU GREEN? Arizona’s backyard is chock full of wineries and vineyards. Find out which ones are going green in: Message in a Bottle, Part 3 Southern Arizona.

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Feature

On her way to look at a used tractor, Deb poses for a picture on a refurbished old bench in front of the Oak Creek Vineyards tasting room

is my favorite part,” she says as she effortlessly juggles hand pruners, her pruning staff, my interview, and a gentleman and his dog who are patiently waiting. She speaks passionately about minimizing waste, recycling and reusing. Growing up in South Africa made a huge impact on Wahl. “We didn’t have trash because there was nothing to buy. I don’t throw anything away.”

Do you compost, I ask? “No, I eat everything!” she laughs. Waste reduction is woven into her core. That probably explains why, after five remodels of their amazing tasting room, the materials inside haven’t changed. It’s all reused. “My goal is to be as independent as I can be. I don’t want to depend on machinery.

We are creating jobs here.” Wahl is an avid supporter of using local businesses, and relies on local professionals for plumbing, construction, and other needs, and she buys used equipment whenever possible. She also encourages her vendors to use green practices. “If they are using Styrofoam and wasteful packaging, I tell them no,” she states matter-of-factly. As she rushes off to take a look at a used tractor, she calls into her staff in the tasting room to treat me to a tasting, and poses for a picture on a bench she had refurbished…it’s just who she is.

Sandra Day O’Connor’s farewell dinner.” How very dignified and stately, right? “Funny thing again, we weren’t legally allowed to ship wine at the time, so we sent the bottles as fruit juice…to the seat of our nation’s power…per their advice,” Pillsbury continues.

Today, Pillsbury, a New Zealand native who fell in love with Arizona and an Arizona girl while shooting a pilot for Universal Studios, now runs Pillsbury Wine Company from his home in Cochise County. Since releasing wines under his Pillsbury label, the accolades have been rolling in—a 93 rating from Mark Tarbell in The Arizona Republic, a “Best AZ Wine” title from the San Francisco Examiner, “Best Local Winemaker” from Phoenix Magazine, a Gold Medal at the 2009 AWGA Festival for the 2007 Diva, and a glowing review from James Molesworth of the Wine Spectator, who called him one of the “Rising Stars of the Southwest” and rated the 2007 Roan Red and 2007 Diva an 88.

Verde Valley Wine Consortium In the Verde Valley, a great deal of the industry’s growth and recognition is due to the 2008 formation of the Verde Valley Wine Consortium, a nonprofit organization “created to develop the overall advancement of the wine industry, tourism, economic development and education in the Verde Valley,” according to its website. Wasting no time, the consortium got to work planning wine events, turning Wine Trails into tourist destinations, and creating viticulture college courses—awards, awareness, and recognition all soon followed. Today, Pitts says Arizona’s wine industry is recognized as a “destination driver” by the Arizona Office of Tourism (AOT).

Blazing the Path Sam Pillsbury is hands-on when it comes to winemaking, and says his priority is the long-term health of the vines and the soil

Pillsbury Wine Company When filmmaker and award-winning Arizona winemaker Sam Pillsbury received a call from The White House requesting a sampling of his wine, thinking it was a prank, he said a few choice four-letter words and hung up on them. “I have friends who do things like this to me,” Pillsbury says. At the time, he was part-owner of Dos Cabezas Wineworks in southern Arizona, and was focused on harvesting Pinot Grigio grapes with winemaker Kent Callaghan. “As I recall, Kent pointed out politely that in fact (The White House) had called him, and maybe hanging up wasn’t a very good idea. Fortunately, the phone rang again, and I managed to execute a more decorous transaction this time.

We sent samples and they loved them. We got our wine served there in 2002 for all U.S. State Governors, and again in 2005 for

42 greenliving | April 2012

Arizona wine experts have a pioneering spirit, moving confidently and sustainably about their business, making amazing wines, without the need for third-party validation. Though Glomski’s commitment to his children, the neighboring Verde River, and anyone who drinks his wines includes being able to “lick or chew anything in my vineyard,” he also admits that he’s never bothered with certification and probably never will. This is a shared perspective among most Arizona winemakers. It’s not that Arizona vineyards aren’t organic and petro-chemicalfree – they are, in great measure – it’s just that the time and money required to obtain certification isn’t as important to our pioneers as simply doing the right thing. “Organic certification is marketing,” Glomski believes, as he enthusiastically launches into his new idea about creating an “open-production” program which would educate individuals, giving them a behind-the-scenes look into exactly how the grapes are grown and the wine is made, and a deeper understanding of “misunderstood” sulfites. “I want to give the customer the opportunity to be the judge.”

Only time will tell what’s to come for the Arizona wine industry, but right now all signs point to gangbusters. “Long term, the sky’s the limit,” says Pillsbury.

Nearby Alcantara Vineyard and Winery, Javelina Leap Vineyards, and a few others tempt me, but it’s time to head home. greenlivingaz.com

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An Evening Gala Celebrating Earth Day and conservation in Arizona CONSERVATION CHAMPION AWARDEES Gabby Giffords Diane Brown Former Arizona Congresswoman

Executive Director of Arizona PIRG

azlcv.org April 2012 | greenliving 43

Feature

On the way back to Phoenix, I stop in downtown Cottonwood for a quick visit to Arizona Stronghold’s tasting room, where a diverse crowd plays board games, listens to live music, and sips wine. It’s exactly the “vibe” Glomski described earlier – a place that brings a diverse group of people together, 100% snob-free.

Next month, we’ll hear from some of our wine experts down south, including Kief-Joshua Vineyards and Lawrence Dunham Vineyards, and learn more about “wine in the city” – retail outlets, urban wineries and awesome events where you can buy it and/or sit down with friends and drink it! Cheers!

WineToursOfSedona.com WineToursOfArizona.com Sedona’s Locally Owned, Eco-Friendly Private & Personalized Wine Touring Experience Page Springs · Old Town Cottonwood Jerome · On The Verde River · Sedona

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Verde Valley Wine Growers Legend 1

Jerome Winery (928) 639-9067 jeromewinery.com Mon-Thurs 12-5 / Fri-Sun 11-5

2 Caduceus Cellars (928) 638-WINE caduceus.org Sun-Thurs 11-6 / Fri-Sat 11-8 3 Bitter Creek Winery (928) 634-7033 11-6 Daily Pillsbury Wine Co 4 (928) 639-0646 Mon-Thurs 11-6 / Fri & Sat 11-9 / Sun 12-6 5 Arizona Stronghold (928) 639-2789 Mon/Thurs/Sun 12-7 / Tues/Wed 12-5 / Fri-Sat 12-9 6 Alcantara Vineyard & Winery (928) 649-8463 alcantaravineyard.com 11-5 Daily 7 Page Springs Cellars (928) 639-3004 pagespringscellars.com 11-6 Daily 8 Oak Creek Vineyards (928) 649-0290 oakcreekvineyards.net 11-5 Daily 9 Javelina Leap Vineyard (928) 649-2681 javelinaleapwinery.com 11-5 Daily SOURCES - Alcantara Vineyard, alcanteravineyard.com - Arizona Stronghold Vineyards, azstronghold.com - Arizona Winegrowers Association, arizonawine.org - Arizona Wine Growers Association, Transforming Rural Economics, “Building on the Emerging Wine Industry,” arizonawine.org/AWGA_Booklet_Web.pdf - Arizona Vines & Wines magazine, Winter 2011 and Spring 2012 issues - Oak Creek Vineyards, oakcreekvineyards.net - Page Springs Cellars, pagespringscellars.com - Pillsbury Wine Company, pillsburywineco.com - Verde Valley Wine Consortium, verdevalleywineconsortium.com - Wall Street Journal, “The United States of Wine,” May 25, 2007 online.wsj.com/article/ SB118004998185314077.html?mod=todays_us_nonsub_weekendjournal

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

44 greenliving | April 2012

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Wildlife

Condor Restoration First Native American Rights

BY ED RICCIUTI

A

n avian behemoth, likely the source of Native American thunderbird legends, soars over Arizona in significant numbers for the first time since mammoths and saber-toothed cats roamed the land. Northern Arizona’s population of California condors, first reintroduced in 1996, has surpassed 70 birds according to the Peregrine Fund, an Idaho-based conservation group.

The fund is partnered with the federal government and the Arizona Game and Fish Department in an effort to give condors back to the wild. The program follows the model of the initial condor restoration program in California, where federal and state agencies and zoos have successfully engineered restoration of more than 100 of the huge birds.

California condors and their cousins, the slightly heavier Andean condors, are the world’s biggest flying birds, weighing 25 pounds with a wingspan of 9.5 feet. Until 10,000 years ago, at the end of the last Pleistocene ice age, they inhabited most of North America. Since then, their range shrank to primarily California, although a few sightings were reported in Arizona through the 1930s. By 1982 only 22 wild birds remained in California. Pressures such as habitat destruction and pesticide poisoning had taken their toll.

State and federal agencies started reintroducing zoo-bred condors in California in 1992. A similar joint effort in Arizona— by groups such as the Phoenix Zoo, the Navajo Nation, the Hualapai Tribe, and the Peregrine Fund—resulted in the first release in the state, at Vermilion Cliffs.

The fund, dedicated to saving birds of prey from extinction, breeds birds in Idaho, then releases them in Arizona and southern Utah. It also provides follow-up services, such as monitoring and supplementary feeding. Condors exist mainly on carrion, a diet that has threatened as well as sustained them.

Among the reasons for their decline was feeding on carcasses of predators and vermin animals that had been intentionally poisoned in control programs. In recent years, another source of poisoning has been uncovered—lead. Most of it comes from expended bullets and shot in the remains and gut piles of animals harvested by hunters.

The National Rifle Association takes strong issue with blaming lead ammunition for poisoning condors, but Arizona Game and Fish says, “Lead toxicity has been identified as the leading cause of death in condors in the Arizona reintroduction program,” noting the toll since 2000 has been at least 15 birds. A scientific study, says the department, “identifies lead from spent ammunition as the leading source of lead in condors.”

California has banned lead ammunition in the condor range.

Hunters there must use alternatives, now produced by many ammunition makers. Some of the vocal opposition to the ban

46 greenliving | April 2012

is based on fears that animal rights groups may use the lead issue to curtail or stop hunting, says Chris Parish, the Peregrine Fund’s chief condor scientist in Arizona. If the lead problem is handled, says Parish, hopes are good for condors. This summer, three chicks hatched in the Grand Canyon. One died, another was captured, tagged and fitted with a transmitter so it can be tracked, and the third fledged and is now at large.

While condors prefer wide-open country as hunting grounds, they like to nest in ledges, caves and crevices on high cliffs—the more remote, the better. The rugged wilderness of Grand Canyon country is ideal.

I have seen condors twice in the wild. The first was a California bird, and the second a member of the Andean species—and both times because of unusually good luck rather than birdwatching skills. In the 1960s, at the start of my nature writing career, and when I was still naïve enough to think I might see one of the rare birds, I headed into the mountains of Ventura County, California, for the Sespe Condor Sanctuary.

From an overlook, I scanned with binoculars a ridge that fit the description of condor habitat. Immediately, I saw two dark lumps on a cliff, focused in, and saw a pair of condors.

By the time I saw an Andean condor, years later, I was experienced enough to know that experiencing one such moment had been extraordinarily fortunate—yet it happened again. Half an hour after arriving at my base, a Peruvian police post almost 14,000 feet up on the Andean Antiplano, I hiked up another 1,000 feet to a ridge top. I kept an eye out for wildlife and for Shining Path Marxist guerrillas, who were active thereabouts.

I scanned the crystalline blue sky, cold and cloudless, with my binoculars. Against the blue, I saw a flash of white. It was the white wing patches of a male condor, contrasting with his black body feathers and glinting in the harsh, high-altitude sunlight.

It was as if I was on a movie set and the director had cued the animal handler to “Release the condor.” Never once moving its wings, buoyed by updrafts, the bird soared down the ridge, mile after mile. I watched it for three or four minutes until it vanished in the distant glare.

To learn more about or donate to Peregrine Fund, visit peregrinefund.org 5668 Flying Hawk Lane, Boise, ID 83709 208-362-2376 Edward Ricciuti has covered conservation issues around the globe. His specialties include natural history, environmental and conservation issues, science and law enforcement. He was a curator for the New York Zoological Society, now the Wildlife Conservation Society. He has written more than 80 books, with his most recent “The Snake Almanac” (The Lyons Press).

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

On view through April 29, 2012

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

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April 2012 | greenliving 47

Gabe’s Corner

H G U O R NG TH

EATI

RIELE F GAB

E

BY CH

S

ON S A E S THE

CCINI BERTA

I

hear the merry ping of a horn behind me and step aside. A moment later, a woman on a bicycle leisurely glides past. Several pedestrians wave to her, and she squeezes her bell again in a cheery greeting.

She is carrying baskets of fresh bread, vegetables and fruits. It always strikes me that, aside from the bicycle horn, the only sound I hear on the small streets in my beloved Tuscany is the chatter of a contented population busy enjoying life. And this philosophy especially reflects on the way Italians eat – often slowly, locally, and most importantly, seasonally.

Life always comes full circle. Long ago, people ate certain foods only when they were in season. Today, we can buy any type of food from the supermarket, irrespective of its seasonal availability. Modern food is often characterized by the distance the ingredients have traveled, resulting in diminished flavor.

Take a tomato, for example. Chances are it was grown halfway around the world, picked green, shipped thousands of miles, and then ripened with ethylene gas. In fact, thanks to advances in transportation, growing methods, and booming global commerce, we can have raspberries from Chile or asparagus from Australia when they’re nowhere near “in season.”

However, there has been a shift to understand where our food comes from, and I believe wholeheartedly that to know your food is to find great flavor in it. I believe many desire more intimate knowledge and involvement with what we eat – where it comes from, its history, who made it, its nutritional value and wholesomeness, the whole dynamic. And seasonal eating does exactly that – it builds meals around foods that have just been harvested at their peak, and forces us to adjust our diets to meet the particular health challenges of winter, spring, summer and fall. It’s an expression of our spiritual ties to the land.

Seasonal foods reminds us of simple joys like picking apples on a clear autumn day, slicing a juicy red tomato or watermelon in the heat of summer, and celebrating winter holidays with bellywarming fare.

But, of course, there is a health aspect too. Produce is at its peak nutritional value when it is fresh and ripe, that is why the newly harvested fruits and vegetables found at farmers markets are great for you in terms of maximum health and nutritional benefits, including more vitamins, minerals and antioxidants.

Good food can only come from good ingredients. Eating seasonally inspires your menus, gives you a sense of time and

48 greenliving | April 2012

me

uring

lian d

Ita Cooking

ringti the sp

place, and rewards you with the most flavorful food.

I love this time of year when wild greens begin to grow in abundance. Spinach is a personal favorite, and it can be used with simple dishes such as a spinach salad with bacon and beans or a spinach and mushroom salad, which allow the earthy flavor of freshly picked young spinach to shine through. Also chicory, escarole and watercress add texture, color and crisp flavors to light meals.

But what Italians really love to eat during spring is their fava beans, straight from the pod with fresh pecorino cheese.

Something so simple yet sophisticated. A classic springtime risotto is always prepared with arborio or carnaroli rice, but this specialty is distinguished by ingredients such as Belgian endive, asparagus, or Swiss chard, which provide a unique character.

Asparagus and glove artichokes send up spears and shoots early in the season - prized for their versatility, both can be prepared in a variety of ways - from asparagus and pancetta risotto to artichoke lasagnette. And while most root crops are thought of as winter vegetables, radishes are an exception, and the crunchy roots are delicious eaten straight from the garden or as a peppery addition to salads. Don’t forget peas, avocado and onions that are at their best during spring, or the fruits - grab some pineapples, strawberries and raspberries and look forward to cherries and kiwis at the end of the season.

Springtime is the land awakening. Make it a season of abundance.

Buon Appetito

Iltoccofood.com | gabe@iltoccofood.com | 480-295-0308

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April 2012 | greenliving 49

Cool Outrageous 1[

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Take a lunch and bring the bamboo. This cutlery from To-Go-Ware is made of bamboo and wrapped up in a tiny case made of recycled plastic. Earth to go! to-goware.com

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March Showers

Bring the outside inside with the Manzanita Forest Moss Terrarium.

This unique piece will serve as a focal point on any table or countertop and makes a lovely indoor house plant. thegreenhead.com

Eco Eggs

Hoppin’ down the bunny trail is full of green grass and butterflies. This Easter holiday, have fun with the little ones in your family by hiding Eco Eggs around the house or yard. Eco Eggs are made from corn and compostable - perfect if any get lost outside. The nontoxic eggs are great for your springtime Easter egg hunt! ecoegs.com

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Editor’s Pick

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Bring a little of the great outdoors into your house or office with this wooden lamp made from branches and twigs from Arizona. Have no fear! No trees were harmed in the making of this lamp. etsy.com

Breezy Windcharms Serenity and peace – that is the gift of a slight breeze and a simple bell. This handmade ceramic bell comes from an Arizona owner. With a variety of colors to choose from and its quaint simplicity, this bell is the perfect addition to a window or patio. etsy.com

50 greenliving | April 2012

Outdoor to Indoor Lamp

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

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Catalog Choice

Junk mail is the worst and typically ends up in the landfill. Save yourself a walk to the trash, save a tree and go paperless with more than just your bills - introduce Catalog Choice.

With this savvy site, you can stop all the unwanted mailers, flyers, postcards and more with a few simple clicks of a button. catalogchoice.org

greenlivingaz.com

He’s Green She’s Green

She is: Jennifer Burkhart He is: John Burkhart

Move over, moo juice, as our green couple takes on the alternative milks – are these products worthy of a cereal bowl or a coffee cup? Let’s find out…

So Delicious Coconut Milk “Original” Flavor

He said I didn’t like this one the first time I tried it. It is definitely the skim milk of the milk alternative world. Really almost too watery to even be called milk. But after a couple tries, it started to grow on me. The light coconut flavor was actually quite refreshing, and it wasn’t nearly as sweet as I thought it would be.

She said Before you break out the grass skirt and start singing Copacabana, know that this beverage doesn’t have a hint of coconut flavor. I know it isn’t supposed to, but I was hoping for some flavor, rather than just creamy water. Adding cereal perked it up a bit, but next time I’d try the vanilla flavor.

He gave it:

She gave it:

He said The almond milk was the exact opposite of the coconut milk.

It was thick and creamy, with a strong almond flavor. It was delicious at first sip, but the heavy almond flavor got a little old by the end of the glass, and lingered well after I finished drinking it. I would recommend this for your morning coffee or bowl of cereal.

She said Surprisingly good! Creamy, with just enough sweetness to make this one very similar to moo juice. I enjoyed drinking a glass of it, so I’m sure it would be perfect with cereal or coffee.

USDA Organic

365 Almond Milk “Original” Flavor

She gave it:

He gave it: USDA Organic

Hemp Bliss “Original” Flavor

He said You know that smell when you walk into the Whole Foods bulk grain area? Well, this was like drinking that smell. It was just as watery as the coconut milk but had an earthy, almost grain-like flavor to it. I can’t imagine a good use for this milk, as I have never had a meal and thought, “This would be better if it tasted more like animal feed.”

She said Some people may find this one pretty groovy, but the flavor just wasn’t my “thang.” It was slightly watery and chalky, with a mild nutty aftertaste. Drinking this straight wasn’t so “blissful,” and the flavor still came through with cereal.

She gave it:

He gave it: USDA Organic

Pacific Natural Foods Oat Beverage “Original” Flavor

USDA Organic

Rice Dream Rice Drink “Original” Flavor

USDA Organic

greenlivingaz.com

He said I tried the oat milk after the hemp milk, so I was rather concerned that it would be just as awful. I was doubly concerned when it poured out a brown color, but to my surprise it was pretty good. It was smoother than the coconut milk and while it still had a grain-like flavor, it also had a sweetness that balanced it out. It did have quite a chalky texture, though.

She said Wow! I had no idea this one would be so tasty! It was slightly chalky, but sweet with a great consistency (similar to milk). It was perfect with cereal, and even yummy straight up. It did have the most calories per serving of all the milks we tried, but is low in fat and contains fiber and protein. Great milk alternative!

She gave it:

He gave it:: He said I’ve been drinking rice milk for almost twenty years and never realized, until these reviews, that its flavor, although sweet, has an almost buttery quality to it. It was one of the more watery milks, but creamy enough to put in a bowl of cereal. Overall, I thought it had the most well-rounded flavor, not too sweet and not too grainy.

She said Yeah, I’d say this one was pretty dreamy. I liked the creamy texture and mild sweet flavor (but no added sugars!). It was a little on the thin side, but still great with cereal and by itself. It’s also low in fat, and a great source of calcium.

She gave it:

He gave it:

April 2012 | greenliving 51

Grilled Chicken Kabobs Serves 6

INGREDIENTS 1/3 cup fresh lemon juice 1 tbsp. soy sauce 2 garlic cloves, minced 1/2 tsp. salt

1/2 tsp. ground black pepper 2/3 cup olive oil 6 chicken kabobs

DIRECTIONS Whisk lemon juice, soy sauce, garlic, salt and pepper in medium bowl; slowly whisk in oil. Pour marinade over raw chicken skewers and refrigerate for two hours.

Prepare grill—preheat to medium-high. Grill chicken kabobs until meat is cooked through, about 7-8 minutes per side.

Recipe provided by New Frontiers Natural Marketplace

Roasted Beets with Walnut Gorgonzola/Feta Dressing Serves 4

INGREDIENTS 2 lbs. beets, trimmed and halved 3 tbsp. olive oil 1/2 tsp. coarse salt 1/2 tsp. dried thyme 1/4 tsp. black pepper 1 bunch arugula, well-washed and torn apart

Walnut gorgonzola dressing 3 tbsp. extra-virgin olive oil 1/2 cup chopped walnuts 1/2 red onion, thinly sliced 3 tbsp. chopped fresh basil leaves 2 tbsp. balsamic vinegar 1/4 tsp. coarse salt or to taste 4 oz. Gorgonzola or feta cheese 1/4 cup light or heavy cream

Caramelized Fennel & Onion Bruschetta Serves 10-12

INGREDIENTS 1 baguette Pinch of salt 1/2 cup red onion, thinly sliced Pinch of pepper 1/2 cup fennel, thinly sliced 1/2 cup feta 1 tbsp. olive oil DIRECTIONS Slice baguette in 1/8” thick slices and place on cookie sheet.

Brush lightly with olive oil. Place under the broiler and cook until lightly toasted. Keep an eye on it.

Thinly slice red onion and fennel bulb using a mandoline or food processor. Heat olive oil in nonstick skillet over medium high heat. Add fennel, red onion, salt and pepper. Cook until onions and fennel are caramelized, about 13 minutes, stirring occasionally. Remove from heat, add feta, and stir until well combined.

Top each baguette slice with fennel, onion & cheese mixture.

Roasted beets directions Preheat the oven to 425°F. Wash, peel, and cut the beets into halves or quarters. Place the beets, 2 tablespoons olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. Remove and cool. When the beets have cooled, cut them into smaller bite-sized pieces.

Place the beets in a medium-sized mixing bowl and toss with the remaining olive oil and salt and pepper to taste.

Dressing directions Place a large skillet over medium-high heat. When it is hot, add the extra-virgin olive oil then add the walnuts and cook until they are browned, about 2 to 3 minutes, checking frequently. Transfer to a small mixing bowl and cool to room temperature. Add the onion, basil, vinegar and salt.

Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and combine. Mixture will be thick.

Place arugula on plate and top with beets. Serve immediately with a large dollop of walnut gorgonzola dressing.

Recipe provided by Mary Heitmeyer

Recipe provided by Chef Stephanie Green, RD, The 5 Minute Market Chef

52 greenliving | April 2012

greenlivingaz.com

Book Review

Nobody needs reminding that money is tight.

Building with Secondhand Stuff

WRITTEN BY CHRIS PETERSON REVIEWED BY TERRI SCHLICHENMEYER

Still, you’ve been dreaming of a new look around your home, maybe an addition or a total remodel. You know from experience that one idea leads to another…which leads to another. Pretty soon, you’re knee-deep in sawdust and debt.

So how can you get a new look – or a new shed, garage, outbuilding, or playhouse for the kids, for cheap or even for free? Start with the ideas in Building with Secondhand Stuff by Chris Peterson.

Even in a down economy, construction of new buildings continues while old buildings are demolished and carted off to a landfill. That’s a lot of waste, says Peterson, which can be “a fantastic opportunity” for homeowners.

It doesn’t take much imagination to realize that reclaiming and repurposing old or cast-off building materials is sustainable and environmentally friendly. The benefit of reusing materials is that you might find items of higher quality than what you would purchase in stores.

Plus, learning to deconstruct and reuse can be a fun challenge.

Before you run off and take materials from a construction site, do your homework, then find a regular source, such as a salvage or demolition company, or look to flea markets.

Old wood can be a treasure or a mess, and

it’s important to carefully assess all materials, Peterson says. Know what you need, but keep an open mind, because once you’re bitten by the reclaiming bug, you might find all sorts of uses for your finds.

Peterson advocates using materials for projects they weren’t originally meant for, such as old stone or ceramic materials, and it’s merely a “matter of looking beyond the rugged nature of the material.”

Reclaiming old metals is “not quite as obvious” a notion, but Peterson urges readers to use their imaginations. Old ceilings can become backsplashes (and vice versa), antique hardware looks great with reclaimed doors or newly built cabinets, and you can even reuse old plumbing, with a few caveats.

Not much of a DIY-er? That’s going to change, once you get Building with Secondhand Stuff in your hands. With an abundance of gorgeous full-color pictures, easy-to-follow steps, a unique perspective, and tons of encouragement, author Chris Peterson offers a huge range of ideas for giving your home a new look for little to no money.

This book will get you thinking about other uses for materials, and I liked how Peterson hammers home safety reminders.

Homeowners know that a house is never done, so if you’re looking for something old to lend a new look, look here first – you’ll love this book.

We have the tools to help you reach your goals:

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Wells Fargo Advisors, LLC, are Member SIPC, isWells a registered broker-dealer andLLCa(WFAFN), separate non-bank affiliatebroker-dealer of Wells Fargo Company.

Investment products and services offered through Fargo Advisors Financial Network, Member SIPC, a registered and a & separate non-bank affiliate of Wells Fargo & Company. [Practice Name] is a separate entity from WFAFN. ©2009 Wells FargoFargo Advisors Financial Network, All rights reserved.0310-4461 0809-4439 [79470-v1] A1419A1288 ©2010 Wells Advisors, LLC. AllLLC. rights reserved.

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greenlivingaz.com

April 2012 | greenliving 53

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“The Worlds Greenest Carpet Cleaner”.

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The Valley’s environmentally conscious cartridge supplier! Free Delivery-call for details!

Visit our two locations: 14884 N Pima Rd #105, Scottsdale, (480)443-4465 and 14202 N Scottsdale Rd. #14, Scottsdale, (480) 361-5961

Green Integrated Design Performing $99 energy audits under APS, SRP and TEP’s Home Performance With Energy Star Program. Valleywide Service.

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Putting a human face on climate change and community.

It’s time to connect the dots to solutions. Clean energy installations, local food initiatives, and political organizing for climate action are all attainable solutions we can point to for addressing climate change and its impacts. Join us for a day of educational information, entertainment and creativity where we will Connect the Dots for our community.

Where: The Lot: What Should Go Here?

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54 greenliving | April 2012

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April 2012 | greenliving 55

30 Days of Green

1

ride Carpool, e or ik b your lic take pub on to ti ta r o p s n tra day work to

8

Create an 2 eco-friendly

Pinterest board Follow Us! pinterest.com/ greenliving

9

16

EARTH DAY!

For a list of events, go to www.greenlivingaz.com events page

29 Make dinner with fresh ingredients from your garden

Pack yourself a “waste-free” lunch

Go vegetarian for the day

Save energy by keeping your windows open instead of using air conditioning

22

Bring a reusable bag or tote grocery shopping

10

Build a birdfeeder out of a milk carton

15

3

17

4

5

Use a cloth to dry your hands instead of paper towels

11

Cut plastic 6-pack rings that hold cans before throwing them away

18

Compliment someone and bring happiness to the world

6

Watch Wall-E with the kids, one of the top Earth Day movies

12

Drink sustainable coffee-buy coffee beans that are organically grown

13 Save tr by stoppees in junk ma g il

19

Start an herb garden

20

Keep Phoenix Beautiful’s Earth Day Phoenix Go to Sprinkle’s Cupcakes Scottsdale location. 100% of proceeds from Sprinkle’s tree-adorned vanilla cupcakes will be donated to Desert Botanical Garden April 16-20

23

Take a walk with your dog

24

Turn water off while brushing your teeth

30 Go for a hike and have a picnic in the park

Take the stairs instead of the elevator

1

25

Collect used plastic grocery bags from the neighbors and take them to a local grocery store where there is a plastic recycling bin

2

Avoid Styrofoam cups-they are not biodegradable

26

e Purchas wn o r -g y ll loca at a produce arket m ’s r e m r fa

3

27 Use toxinfree cleaning products to clean your home

4

7 Donate food and blankets to a local animal shelter

14 Dry your clothes outside to save energy

21 Turn o lights w ff the h leave a ren you oom

28 Purchase a composting bin

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Build the solar solution that fits your energy needs, today and into the future with Harmon Solar.

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