M a g a z i n e June 2012
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Editor’s Note
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Johannes van Overbeek of Extreme Speed Motorsports spends his work days driving Ferrari race cars, but off the track he prefers another form of transportation - as a lover of the outdoors, he prefers to get around town
I’ve always been a car gal, even from a young age.
My parents were always fascinated with German auto engineering and the newest technologies that derived from the industry. I pretty sure I’m not the typical gal in that when my mom had to take the cars in for repair, I actually enjoyed going and learning about the engines, how to fix the car and basic car maintenance. Back then, fixing an engine was simpler, and a wrench and some duct tape might get you by – but today, not a chance.
on his bike and take public transportation
I fell in love with cars all over again when I was invited to cover the American Le Mans race in Long Beach – these cars showcase technology at a whole new level. It was here that I learned about KERS at home is go for bike rides with his (Kinetic Energy Recovery System), aerodynamics, tire technology, high-performing hybrids, and that it’s family. Thanks Johannes for a great chat completely possible to run the fastest cars in the world on biofuel. Lead writer Jeff Hecht and I will take and teaching me about the latest from you through the twists and turns of the cars and drivers behind the American Le Mans race and educate Ferrari technology! you on how racing is necessary for research and development of new technologies that eventually make its way to the showroom. Also find out how solar is making its way into racing – Patrick Dempsey, owner and driver of Dempsey Racing, shows off his new car and gives us the inside scoop on his plans for solar energy at the races. when possible. His favorite thing to do
When you are done, flip to the back to read my interview with Chris Dyson, owner and driver for Dyson Racing – a blue-sky thinker in green racing who values sustainability on and off the track. If you need to ask, yes, the cars go REALLY fast; yes, the engines sound so awesome; and yes, if they crash it’s really expensive – given the opportunity, I would I absolutely drive one of those GTs on the track in a heartbeat! I want to give special thanks to Jamie Kimbrough, Erin Cechal, Silvia Mammone, Patrick Long, Johannes van Overbeek, Doug Fehan, Chris Dyson, Patrick Dempsey, Public Relations for the teams and sponsors, and Amy Linert. Thank you for the amazing experience!
Happy Father’s Day and enjoy your summer!
Tishin Donkersley, M.A., Editor-in-Chief
4 greenliving | June 2012
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Feature
BY JEFF HECHT & TISHIN DONKERSLEY, M.A.
I
n the United States, auto racing has, for the most part, become synonymous with NASCAR, a deliberately low-tech series featuring known manufacturers like Chevy and Ford, and working with teams to build nearly identical cars that turn left for hours on end.
At the other end of the spectrum, the American Le Mans Series (ALMS) presented by Patron Tequila promotes the newest advancements in its cars. But can these super high-performance race cars take the technology jump to the next level and go green?
T h e a n s we r i s Y E S ! ALMS teams are among the first in the auto racing industry to incorporate green technology into their cars – they’re more fuelefficient, have reduced greenhouse emissions, use less oil, and not only consume less energy, but also recapture energy generated during braking and use it to power the car during acceleration.
8 greenliving | June 2012
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Feature Ultimately, this is great news for the average driver because, historically, much of the technology incorporated into racing performance cars like using cleaner-burning biofuels, recaptured energy converted into power, and using more eco-friendly components and materials in the design and construction of the cars, engines, and tires eventually makes its way into the production cars we all drive. “There’s a significant ‘technology transfer’ from our racing program to our production car development,” said Doug Fehan, Corvette Racing program manager. “From the engine, to suspension components, to aerodynamics, to performance and handling, what we learn on the track is incorporated into the development of street cars that our customers buy and drive every day.” In its 14th season, the American Le Mans Series offers high-end car manufacturers like Ferrari, Porsche, Audi, BMW, and others a chance to race on some of North America’s most legendary racetracks. Noted as one of the most fan-friendly racing series on the planet, race enthusiasts and “gear heads” can see souped-up versions of street production cars, piloted by some of the world’s greatest drivers, duke it out each race weekend in cars similar to the ones parked in our driveways. ALMS fans are loyal, affluent, and educated, and generally adhere to eco-friendly practices in their own daily lives, creating a vested interest in the success of their favorite teams and drivers. ALMS cars are divided into two classes – Le Mans Prototypes (LMP cars) and the GT class. LMP cars are capable of producing between 475 and 575 horsepower and can accelerate from 0 to 100 mph in four seconds, reaching top speeds approaching 200 mph. These highly technical and high-performance cars can cost up to $800,000 to build. The GT class is made from modified versions of production cars, featuring manufacturers like Aston Martin, BMW, Chevrolet (Corvette), Ferrari, Lotus, and Porsche. GT cars share many similarities with their showroom brands. With top speeds of up to 180 mph, these elite GT cars can produce between 450 and 500 horsepower.
Alternative Fuels Power ALMS Cars
Johannes van Overbeek
“Racing is a great platform for new technologies of any kind, and the American Le Mans Series is the leader in green racing,” said Johannes van Overbeek of Extreme Speed Motorsports, Ferrari racing team, one of the ALMS’ leading teams.
You’re probably picturing a bunch of Toyota Prius and Honda Insight cars lining up to take the green flag but, in truth, with teams like Corvette Racing, Ferrari, and Porsche, green and ecofriendly technology is meeting ultimate-performance cars like never before. greenlivingaz.com
Probably the most widely known green technology incorporated into ALMS cars is the use of alternative fuels, which burn cleaner and are more energy-efficient than standard gasoline. In the last five years, the ALMS has effectively reduced oil consumption by 40 percent, and more changes are in the works to drive this number even higher. The ALMS allows for the use of five different types of alternative fuels in races, including: GTL DIESEL: Sulfur-based diesel fuel made from converting natural gas to liquid form. E-10: Gasoline blended with 10 percent ethanol. E85: Ethanol blended with 15 percent gasoline. Produced from natural ingredients, E85 is used by more ALMS teams than any June 2012 | greenliving 9
Feature
other type of fuel. ISOBUTANOL: Gasoline blended with an isobutanol component derived from renewable resources such as sugar cane, corn and wheat. HYBRID: A combination of one of the above fuels with electric energy, usually generated by the car itself during deceleration.
“Because ALMS is an endurance-format series, the farther a car can go on a tank of fuel or a set of tires, the bigger the advantage,” said van Overbeek. ‘This carries over to product development for everyday cars and tires, because in trying to make cars more efficient on the racetrack, you develop technology that makes them more efficient on the streets as well.”
While each of these fuels and power sources has its own characteristics and properties, they all move in the direction of cleaner-burning and more efficient engines that use less fuel, with reduced emission impact. And with the continuing development of fuel technology, it’s anticipated that even cleaner and more efficient fuels will be incorporated into ALMS racing over the next few years.
Tires That Grip Better And Last Longer
Kinetic Energy Recovery System (KERS) Technology In addition to powering cars with alternative fuel and electronic power systems, the latest in kinetic energy recovery is also incorporated into ALMS cars. KERS, or Kinetic Energy Recovery Systems, are capable of collecting and storing energy generated under braking, and using that stored power under acceleration. This technology has revolutionized hybrid production cars like the Toyota Prius, and several others, and has contributed to the generation of renewable power. “The term ‘hybrid’ doesn’t always associate with fast and sexy, which is what race fans are really into,” said Justin Long, driver for the Flying Lizard Motorsports, Porsche GT Racing team. “For Porsche to create a hybrid race car is one of the biggest ways to change Justin Long the winds of perception that energy efficiency isn’t always about slow and silent cars.” Initially developed as technology for Formula 1 – known as the most technically advanced and high-performance racing series in the world – KERS technology is used by the Ferrari Racing team to improve efficiency.
Even the tires used by the ALMS cars are becoming more energy-efficient. Manufacturers like Michelin and Yokohama are using less petroleum and more natural resources like orange oil and natural rubber to make specially designed racing tires. In addition, during the race, a team of tire engineers closely monitors the pressure in each tire of every car to maximize performance and durability by creating less rolling resistance, without sacrificing grip and performance. At the end of each race, the tires are collected and analyzed for wear. These insights help tire engineers to gain knowledge and enable them to make design improvements for future racing tires and, ultimately, for the tires that consumers purchase for their own vehicles. “Michelin has created a ‘Green X’ labeled tire for consumer use on cars, SUVs, and light trucks,” said Silvia Mammone, Motorsports Manager for Michelin North America. “These tires have achieved higher internal requirements of Michelin, have less rolling resistance and less CO2 emissions, and are considerably more fuel-efficient, saving the consumer money at the gas pump.” Whether it’s for racing or for consumer use, the goal of tire research and development is to create a tire that can run longer with limited degradation.
The Michelin Green X® Challenge One of the ways ALMS has encouraged and rewarded teams for incorporating more eco-friendly technology and performance into their cars is through the “Michelin Green X Challenge.” Developed in partnership with the U.S. Department of Energy, the EPA, and SAE International and sponsor Michelin, the
MICHELIN® GREEN X® CHALLENGE CHAMPIONS Since its inception in 2009, the following champions have been awarded for the Michelin Green X Challenge in both the LMP and GT classes:
10 greenliving | June 2012
CLASS
TEAM
CHASSIS MFR
ENGINE MFR
FUEL
2011 LMP
Dyson Racing
Lola
Mazda
Isobutanol
2011 GT
BMW Team RLL
BMW
BMW
E85
2010 LMP
Patron HIghcroft Racing
HPD
HPD
E10
2010 GT
Flying Lizard Motorsports No. 45
Porsche
Porsche
E85
2009 LMP
Lowe’s Fernandez Racing
Acura
Acura
E10
2009 GT
Flying Lizard Motorsports No. 44
Porsche
Porsche
E10
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Feature
Green X Challenge is an entire “race within the race,” in which the cleanest, fastest, and most efficient teams win the title. Transponders on the cars submit real-time data regarding performance in these three categories and, at the end of each race, a winner in each racing class (LMP and GT cars) is determined. A tally of points is kept throughout the season and, at the end of the race season, the team with the most collective points wins the Michelin Green X Challenge and automatically qualifies for the 24 Hours of Le Mans, one of the most prestigious road races in the world.
New Technology in Development While the latest technology is on display each week at the ALMS races, by no means is this the pinnacle or end of technological development. Teams and engineers strive to further develop materials, designs, and components that will make the cars faster and lighter while improving fuel efficiency, and generating and recapturing larger quantities of energy. Fehan notes that the quest for new technology is not a race to the finish line, but an ongoing mission to improve performance on the track, and transfer that performance into production cars. “This is the most exciting time since the inception of the automobile. There are no ground rules for improving performance and efficiency,” said Fehan. “It’s a blank sheet of paper. It’s not like you’re locked into designing around an internal combustion engine, because you can get as creative as your imagination.” “As a consumer, you want to be conscious of the environmental impact that you’re leaving behind,” said Mammone. “We’re starting to see more and more consumers want to make a difference in the environment.” Before jumping into the seat of his Porsche, Justin Long agreed. “Developing this technology is a big challenge for the teams,” said Long. “But they’re fueled by the knowledge that they’re doing it for a greater purpose.”
Photography courtesy of ALMS
Dempsey Racing Goes Green With Trina Solar Dempsey Racing, a race and championshipwinning professional sports car team owned by actor and race car driver Patrick Dempsey, is going green with solar in its first year of competition in the American Le Mans Series (ALMS). Dempsey Racing plans to introduce solar power to its pit and paddock support equipment in its sports car racing programs. The team has been sponsored by Trina Solar Limited since the 2011 season, and made its P2class debut at Mazda Raceway Laguna Seca this past May with a new Lola-Judd B12-80 Coupe. Trina Solar is a primary sponsor of the new effort along with GNC Beverages and Motegi Racing. Trina Solar is a leading manufacturer of highquality solar photovoltaic (PV) modules that deliver reliable, environmentally friendly power to homes and businesses and value to customers through a variety of end-user applications worldwide. Both Trina Solar and Dempsey Racing share the same commitment to excellence and an understanding of the importance of making a better, cleaner planet for everyone. Dempsey and his racing team are encouraging the use of solar at the race track, and solar power is being considered for use at the team’s race shop in Flowery Branch, Georgia, in the greater Atlanta area. “The future of our sport and our world lies in clean, renewable energy, and we’ve been looking for partners who can help me and the team actively promote these technologies on a worldwide scale,” Dempsey said. “We are excited to be allied with Trina Solar.”
Jeff Hecht is public relations consultant and freelance writer. www.jeffhechtpr.com @JeffHechtAZ
dempseyracing.net trinasolar.com
Special thanks to Jamie Kimbrough, Director of Public Relations ALMS, and Erin Cechal, Manager, Public Relations/Media Services ALMS, for coordination and one awesome experience! – Tishin & Kate
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Photography courtesy of Dempsey Racing
June 2012 | greenliving 11
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Health & Wellness
Soft Skin All Summer Long BY GARRY F. GORDON, MD, DO, MD(H)
S
ummer is here! We love the blue skies and sunshine, but our desert climate with its excessive heat and dry winds can really wreak havoc on our skin–particularly the skin on our face and hands. Eating well, optimum supplementation, reducing stress, and exercise are essential not only for excellent overall health, but especially for skin health.
Vitamin D and your skin Vitamin D is often called the “sunshine vitamin,” since it is synthesized in the skin upon exposure to ultraviolet-B (UVB) radiation from sunlight. Vitamin D can also be obtained through the diet by eating foods such as fortified milk and cereal, eggs, and fish such as salmon, tuna, herring, mackerel and sardines. Unfortunately, dietary amounts are usually not enough to support optimal levels in the blood. Vitamin D is essential for bone renewal, cell growth, blood cell formation, hormone balance, and glucose metabolism. It is an immune regulator, and maintaining adequate levels has been found to lower the risk of certain cancers, heart disease, autoimmune disorders, diabetes, and respiratory infections, including colds and flu. Adequate exposure to sunlight is the best way to get your vitamin D. Typically, getting at least ten minutes of midday sun on your face, arms and torso – without sunscreen – will give you enough radiation to produce about 10,000 IUs of vitamin D. However, the low levels found in most people today suggest the need for supplementation. This is especially true for seniors, who lose the ability to synthesize vitamin D with age, and for people living in northern latitudes where there is insufficient UV radiation during winter months. Other factors contributing to vitamin D deficiency are dark skin, heredity, obesity, certain pharmaceutical drugs, and sunscreens which block natural vitamin D synthesis in the skin. Expert healers like Dr. Andrew Weil, and researchers with the Council for Responsible Nutrition, find that 2,000 IUs of vitamin D per day is totally safe for adult long-term use. I personally take a 5,000 IU vitamin D3 tablet every day, and although I have a history of many skin cancers, I still want my 10 to 15 minutes of sunscreen-free full-body sun exposure.
is a uniquely prepared form of clinoptilolite called micronized hydrocolloidal zeolite, or MHZ™, which removes toxins and metals. Zeolite is a powerful internal cleanse as well as an excellent detoxifying mask or bath therapy for the skin. I recommend using ¼ cup zeolite powder, with ¼ cup of Longevity Plus’ Beyond Clean with EDTA, in the bath once per week. Zeolite removes pollution by deeply cleansing, detoxifying and purifying your skin, and unclogging and refining your pores. Using zeolite as a face mask and body mask helps clear and improve the complexion, expedites the healing of sores and lesions, and restores cellular alkalinity, metabolism, and proper hydration–all helping to maintain healthy skin conditions. SOURCES Huffington Post – Healthy Living Blog. Dr. Andrew Weil New Recommendation: Why You Need More Vitamin D. huffingtonpost.com/andrew-weil-md/new-recommendation-why-yo_b_446580.html Oregon State University – Linus Pauling Institute Micronutrients Database – Vitamin D. lpi. oregonstate.edu/infocenter/vitamins/vitaminD/
For more information about my F.I.G.H.T. For Your Health Program, and about zeolite and ZeoGold, visit Gordon Research Institute at www.gordonresearch.com, and learn why there is nothing like the power of MHZ Zeolite for removing toxins from the body, both internally and externally.
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Health & Wellness
“...we encourage all men to look for these common cancers and learn the ways to prevent them,” said Dr. Murali Murty of Arizona Radiation Oncology Specialists. “As such, here is some general information everyone should educate themselves about regarding three cancers common to men.”
Skin cancer is the easiest cancer to detect More men are diagnosed with melanoma than women – roughly about 60% and 40%.
Malignant melanoma The most deadly type of skin cancer. It is 100 percent curable if found early.
While the number of deaths in melanoma patients under 50 has been dropping, the number of men dying from melanoma over the age of 50 has been rising.
Colon cancer is the 3rd most common cancer in the United States Only about 40% of people over the age of 50 are being tested.
40 10-15
About 10-15% of colon cancer cases are inherited.
Cause is unknown, but higher rates in industrialized countries suggest environmental factors such as a diet of fatty, low-fiber foods might contribute to colon cancer.
Prostate cancer is the most common cancer in men, regardless of race or ethnicity.
30,000 Men die in the US from prostate cancer every year.
The average age of diagnoses is 67.
Several types of cancers can develop in the prostate, such as sarcomas, small cell carcinomas and transitional cell carcinomas. These types are extremely rare and nearly all prostate cancers are adenocarcinoma, meaning it started in glad cells.
Shake up your muscles After exercise, treat yourself, and your muscles, to a post-workout shake. Find out why almond butter is great for your biceps! Recipes provided by Maya Nahra, RD, LD; The Behavioral Nutrition Expert; Founder, My Intentful Life, MyIntentfulLife.com 16 greenliving | June 2012
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Health & Wellness
BY MIRANDA CAIN
Manly Skin Care
O
ne life. One body. One chance to get it all right. As summer hangs over Arizona, it’s time for boys to become men and get serious about skin care. It may not be important to some, but the harsh Arizona climate with all its sunshine and dry air can be damaging to a man’s face. Angela Justus, an aesthetician at Shapiro Aesthetic Plastic Surgery in Scottsdale, Arizona, says there are numerous things men can do to keep their skin healthy during the hot summer months. A man’s skin care routine should include a daily cleanser and regular face scrubs containing vitamin B and niacin two or three times a week, as well as an SPF 50 lightweight sunblock which can be reapplied throughout the day, Justus said. If you are a guy who is out in the sun, be mindful of the SPF number and remember to reapply. “On the SPF bottle, whatever that number is, multiply that number by the amount of time it takes someone to burn,” which is approximately 10 minutes, according to Justus. “That means an SPF 30 sunscreen, multiplied by 10, would provide 300 minutes of protection before reapplication,” she suggests. As for more intensive treatments, she recommends microdermabrasion every few months. She said this is a very easy treatment for men to do because there is little downtime required. According to WebMD.com, microdermabrasion is a nonsurgical procedure using “tiny crystals sprayed onto the skin in a gentle abrasion technique that removes the dead outer layer of skin. It is basically an exfoliation and skin rejuvenation procedure. Age spots and fine lines can be temporarily improved, creating softer, smoother skin that has a younger feel to the touch.”
Not all the work has to be done on the outside; you can also take care of your skin by making good choices in what you eat and drink. “First and foremost, drink water. Especially being in Arizona – clean, filtered water is going to be a big deal. The more we can drink, the more we can flush out all the other stuff that may be going on,” said Maya Nahra, RD, LD, a behavioral nutritionist. “Water has this ability to pick up junk or unwanted material in the body and flush it out,” she continued, suggesting that the easiest way to stay hydrated is to keep a bottle with you all the time. Not too fond of water? Throw a slice of cucumber, lime, lemon, orange, or strawberry in the glass to add a little flavor, or try some berries and melons, which help with hydration and provide antioxidants to the body. Nahra says to avoid food that is overly processed with a lot of additives and preservatives, and warns about the dehydrating effects of too many caffeinated beverages such as coffee, tea and soda. “The body has to work harder to get those out of the body because it’s seen as a non-food item,” said Nahra. “In essence, what is going to happen is, it has to work to get that particulate out of the body. It’s got to exit the body somehow and in the summertime it’s going to come out of the skin because we sweat more in summer.” Proper skin care is important at any age. Remember when choosing skincare products to look for paraben- and phthalatefree products, as these ingredients have been linked to cancer. RESOURCES Angela Justus, shapiroplasticsurgery.com Maya Nahra, RD, LD, The Behavioral Nutrition Expert; Founder, My Intentful Life, MyIntentfulLife.com
Cherry Almond - The Natural
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½ cup vanilla almond milk, adjust to taste 2 tbsp. almond butter – a natural source of protein designed to supply the body with nutrition to build and repair muscle 1 cup frozen cherries – are carbohydrates packed with micronutrients known to help reduce soreness ½ cup plain or vanilla Greek yogurt – with double the protein than regular yogurt, it’s designed to supply the body with nutrition to build and repair muscle ½ cup ice Blend and enjoy!
½ cup frozen strawberries – fast-acting carbohydrates to drive glucose (the food) into the cells for fast recovery nutrition ½ banana – fast-acting carbohydrates to drive glucose (the food) into the cells for fast recovery nutrition 1-2 scoops clean whey protein powder – a source of protein that quickly supplies the body with nutrition to build and repair muscle ½ cup milk or water, adjust to taste ½ cup ice Blend and enjoy!
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June 2012 | greenliving 17
Health & Wellness
Interview with Sebastien Lagree BY TISHIN DONKERSLEY, M.A.
K
Sebastien Lagree holds an MBA from Seattle
Lagree style
University and advanced certifications in weight
About 12 years ago, Lagree began developing his fitness program, which embraced resistance training that reduced stress on the joints. His program incorporates slow and steady movements and blends cardio, strength, core, flexibility, and balance. “When I moved to Los Angeles, I had to retrain myself, unlearn the stuff from the ‘80s, and be open to training methods. I learned that instead of counting repetition, it was more important to keep track of time – duration is very important and your body responds better to time, tension, momentum, and velocity. If you can manipulate those variables, it will trigger an adaptive response in your body,” he says. Over time, Lagree adjusted his training program to minimize the amount of time spent training (40 minutes three times per week), lessening the need to add weight lifting to one’s routine by using resistance equipment, provide a complete low-impact experience and allow time for the body to recover. Lagree developed special machines for his program – the Proformer™ and Megaformer™ – by simply observing how people moved and their biomechanics. The machines are designed to work multiple muscles with slow and controlled movements and constant tension, to effectively burn more calories through muscle elongation and deconstruction or “failure.” Muscular failure occurs when the muscle can no longer move or contract concentrically, resulting in greater metabolic response. “I want to make every minute count,” says Lagree. Once people caught on to his method, his clientele rose exponentially. “In LA, everyone wants to be in and out for the workout, so it has to be effective and efficient. When people, including celebrities, started to feel sore in all the right places, it was the perfect workout for them,” Lagree said.
training and Pilates. He lives in Los Angeles with his wife, model Carrie Lagree, and their two children, Romain and Emmanuelle. Lagree has appeared on Entertainment Tonight and Live with Regis and Kelly and worked with actors Nicole Kidman, Ben Stiller, and Brooke Burke, as well as former NFL wide receiver Paul Green. Lagree Fitness has over 60 locations worldwide with over 25,000 members in Los Angeles alone. The Body Lab, with two locations in Scottsdale, and Pilates Plus in Chandler, offer classes taught by certified trainers.
18 greenliving | June 2012
nown for making the inflexible flexible, having trained over 12,000 clients including celebrities Nicole Kidman, Rebecca Romijn, Jennifer Aniston, Liz Hurley, and the current Mayor of Los Angeles, Sebastien Lagree’s fitness program blends resistance training with slow and steady movements to provide a complete workout that will get you fit and fabulous. Growing up in France, Lagree had a passion for fitness starting from when he was 14 years old and idolizing Arnold Schwarzenegger and Jean-Claude Van Damme. “I grew up in the ‘80s watching Arnold and Jean-Claude, and I started to emulate what they did, and do as many weights as possible. I became obsessed with working out – so much so that I had insomnia, and at one time anorexia, because I obsessed about the last 6 percent of body fat and worked out 40 hours a week. What happened is that I ended up gaining weight, but thought I was doing the right thing.” Lagree said that the mindset at the time (and oftentimes still today) was the more weights, the better – that was considered fitness. It wasn’t until he moved to Los Angeles at the age of 24 and began working in a chiropractor’s office that he began to witness the aftermath of this traditional fitness mindset. “I saw tons of men, regular good-looking muscular guys that you would consider ‘healthy,’ and they all had back problems, neck degeneration, and low mobility – some even had back surgery,” Lagree recalls. “They had been lifting the ‘traditional way,’ lifting for the larger muscle groups, not for the smaller muscles, and now they were all messed up. I started to envision myself in the doctor’s office 15 years later with these problems and didn’t want to end up like that. I wanted to look good and feel good, and started to recognize that high-intensity is important but it has to be effective.”
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Health & Wellness
Health advice for men
Get a workout partner
Lagree shares some fitness advice for men related to building muscle, weight loss, and overall health.
“I’m 38 and can’t work out on my own anymore. I need someone to workout with and push me. By having the right trainer or friend to work out with, he/she will encourage you and help you get those extra reps. It’s the emotional support you need, and some workouts are intimidating. That extra support can push you through the barriers.” Sometimes knowing that your workout partner will be there waiting for you is enough inner motivation to get you to the gym.
Excessive gym time is a no-no Going to the gym or slinging around weights every day is not exactly the best way to reach your goal. In fact, Lagree says, “It’s a good way to quickly break down your body. Men, especially between ages 25 to 35, tend to work out too often, overwork their muscles and not allow enough time for the body to recover – and more often than not, they turn around and head back into the gym, risking injury or degeneration.” Lagree explains that “the workout is catabolic, and you release energy when you move your muscles. After the workout, the body goes into an anabolic recovery stage – in this stage, you burn fat and produce a hormone to build the muscle. The problem is that guys work out too often, fall into an ‘overtraining syndrome,’ develop this chronic catabolic muscle state, and very quickly over-fatigue the muscles. By staying in the catabolic state, the muscles will degenerate instead of building because there is no anabolic/recovery time.” Lagree believes the solution lies in strengthening the core. “If you want to get stronger, strength comes from the core, and people need to incorporate more intrinsic strength training. This will allow the bigger muscles to function,” he says.
Losing weight & H2O “A guy can lose weight by drinking water. Water is a fat catalyst and breaks down fat. The misconception is to drink a gallon at a time, especially while working out, [not true], you should sip water throughout the day – the body can only hold so much water.” Drinking water certainly is one element in a good weight loss strategy, but the key lies in a combination of diet and strengthening, says Lagree. “You can lose weight by paying more attention to what you eat and developing a core workout. If you work the trunk muscles and the smaller muscles, this will also help keep the spine healthy.”
Better than
Depression can happen Fitness and losing weight takes time, and one needs to remember it’s not a race – it’s a healthier lifestyle. When people decide “I’m going to lose weight” or “I’m going to be healthy,” and they set their fitness goals, Lagree said depression could develop. He says it’s common for people to over-train during the first two weeks, and because they don’t see immediate results and their body hurts, they begin to doubt themselves. “Stress [to reach fitness goals] happens when people lose the motivation and psychologically break down. If your body hurts, it’s telling you to give it a rest.”
Teenagers Lagree is developing a program for teens that focuses on postural alignment. He believes that the low-impact method is healthier because their spine is still developing, even into their 20s. The program doesn’t add a load of weights onto their joints, and it institutes positive training habits toward a healthy lifestyle. “It’s better to train correctly earlier in your years and set precedence for your exercise routine,” Lagree said. To learn more about Sebastien Lagree’s program, visit lagreefitness.com or, for Phoenix residents, start today at thebodylab.com. *Before any strenuous exercise, please check with your healthcare provider.
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June 2012 | greenliving 19
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June 2012 | greenliving 21
Green Thumb
Interview with Farmer Frank Of Crooked Sky Farms
AZ, on the Arizona-New Mexico border, and just recently bought more land in Virden, NM, three miles away. These two properties lie at 3,600 feet in the Gila River Valley, where the climate is different, and can thus grow things like chile peppers and bell peppers much easier than in the Valley of the Sun.
Why did Frank decide to grow things naturally?
When did you know you were a farmer?
Farmer Frank has always thought of himself as a farmer, even when he only had a garden. Seeds have enchanted him since he was a very little boy, he finds them magical. “Here is this small thing, hard but alive…you put it in the ground and you get food. Not even David Copperfield can perform that kind of magic,” says Frank.
Where does the name Crooked Sky Farms come from? When he decided to start farming in 1999, Frank was visiting Arivaca, AZ. As he was driving around the area, he took a dirt side road called Crooked Sky Road, where he came upon a man chopping weeds. He asked him about the name of the road. The man explained that it comes from Native American tribes who used to live there, and pointed out the sky along the rugged mountain range which, indeed, appeared crooked – thus the name.
He grew up in Phoenix, in a house with no running water or electricity; his father worked on cotton farms that used a lot of chemicals and was a very sick man. When his father died, the doctor said but the cause was that there was so much “garbage” in his body. Frank understood from a very early age that chemicals are not good for you. As a young boy, Frank read his mother’s organic gardening magazines, where he learned (among other things) about composting. Frank says that most people who kept organic gardens or farms in the ‘60s were considered to be crazy hippies, but he understood from watching people get sick from exposure to chemicals that growing naturally is the only way. “If you spray bugs with poison, they will die, but you
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Why do you choose urban farming?
“The main reason is that there is simply not a lot of farmland left around Phoenix. Most of it was sold to agribusiness and developers in the ‘90s. The central location [where customers do their weekly pick-ups] has been farmed at least since the introduction of the Salt River Project in 1918-1920, but probably goes all the way back to Native Americans. This farm used to be bigger too; the interstate wasn’t built until the ‘70s. The most important factor in his decision to farm here was that it is here, and when farmers stop farming land, it ceases to exist as farmland,” Frank said. Frank is leasing four different locations in urban Phoenix, ranging from 10 to 40 acres. He also has a property in Duncan,
22 greenliving | June 2012
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will eat that too,” he says. “Growing naturally means a different kind of thinking; things need to happen in one natural circle, and we are all in the same circle…bugs, plants, us.” He believes in stewardship of the land including the plants, animals, and people.
What is the secret to ladybugs?
Ladybugs are known for eating the “bad guys” (although few people know that they only do that in their larval stage, but not once they mature). “Now,” Frank says, ”you can go and buy buckets of ladybugs at places like Home Depot, but you can’t actually buy ladybugs…you can only rent them. Ladybugs are like homing pigeons…they will always return to where they were hatched, or at least try to, so they will leave your garden as soon as you release them if there is no reason for them to stay. You can buy ladybug eggs on a piece of paper, and hatch them in your garden, but then you have to provide food for them to stay,” says Frank. The nectar of certain types of plants is what keeps them put – arugula, dill, mustard – and that’s why he not only plants certain things, but also lets them go to seed in the field, so that the adult ladybugs can feed, and therefore stay. ”You see, there is a method to our madness,” he says with a smile. Take a tour and learn more about Crooked Sky Farms at crookedskyfarms.com, 623-363-7422. Interview courtesy of Nina Altshul Ajo CSA Coordinator
Photography by Monica Gonzalez
Crooked Sky Farms is owned by farmer Frank Martin in Phoenix, Arizona. Frank started farming in his back yard and started selling his produce at the Prescott Farmers Market in 2002. Now, Crooked Sky Farms grows and supplies fresh produce for several Farmer’s Markets and CSAs through subscriptions throughout the state of Arizona. We’re based in South Phoenix near the I-17 freeway and 19th Ave exit, but we also farm in plots around the Phoenix Metro area. During summertime, we grow most of our food in and around Duncan, Arizona. Crooked Sky Farms is Certified Naturally Grown, meaning that there is absolutely no use of synthetic chemical insecticides, herbicides, fungicides or fertilizers on our crops. We care or our soil, water and air quality with crop rotations, cover crops, protective buffer crops and ecologically sustainable farming practices. Read more about being Certified Naturally Grown at the bottom of this page, or go to naturallygrown.org Our motto is “Naturally Grown, Naturally Yours”
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Feature
FLYING CAR
This isn’t the Jetsons – yet. What if you could go from street to air? This flying car called the Transition® by Terrafugia made its debut at the New York Auto Show. The company was founded by pilots and engineers from MIT and supported by a world-class network of advisors and private investors. This vehicle fits into a one-car garage, runs on unleaded gasoline, and for a little over $250,000, the “pusher” propelled flying car will get you in the air. Yes, you will need a flight license to drive and fly. terrafugia.com
UBI-COOL CAMERA
Remember when you were a kid and you used to frame a picture with your fingers in an L-shape and pretend it’s a camera? Well it’s time to go back in time, but with a digital camera. The Ubi-Camera allows you to frame a picture with your fingers and *click* there’s your picture! The camera shown is a prototype developed by a research group at the Institute of Advanced Media Arts and Sciences in Ogaki, Japan. gizmag.com
COOL GREEN TECH TOTAL FOCUS TUNES
RUN, BIKE, FILTER
I think Lady Gaga would like the spikes? These sensory deprivation headphones, OneSense, by innovator Joe Doucet will keep you focused on the music experience by covering your eyes and ears - blocking out all distractions. joedoucet.com
Designed by Jakub Szczesny, this humanpowered river water purification system was made to purify polluted water of the Vistula River in Poland. Exercise and cleaning the water supply – excellent! centrala.net
WHAT IS YOUR FUEL?
Want to know how active you were today? Get your energy report from Nike with the Nike+FuelBandthis bracelet is equipped with a UBS to download and can sync wirelessly to your computer all of your steps, calories burned and track your time. This cool looking bracelets uses LED lights and changes color as you hit your fitness goals and is a cool watch. store.nike.com
26 greenliving | June 2012
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Feature
SOLAR MEGA-YACHT
Did Donald Trump create this? Actually this $16 million mega-yacht was built by a team of international engineers by Knierim shipyard referred to as PlanetSolar’s TURANOR– the first completely solar-powered boat. It is covered with about 5,380 square feet of solar panels. TURANOR is on a world tour. planetsolar.org
KUDOS TO SOLAR
Don’t worry about your iPad’s battery wearing down, this solar-power device will charge you right up and your phone too! It also comes with an HDMI adaptor allowing you to watch your iPad videos on TV and a sturdy case to protect and last! Kudo has other products to recharge your tech, but get in line, as these products go fast! kudocase.com
EWASTE FACTS * More than 4.6 million tons of e-waste ended up in US landfills in 2000. *E-waste make up 2% of the municipal waste stream in the US. *In the US, it is estimated that 50-80% of the waste collected for recycling is being exported Far East, India, Africa and China. *Over 574 million computers are sold every year. *Over 120 million cell phones are thrown out every year. *The average person purchases a new cell phone every 22 months. *Many materials used to make the electronic are harmful to our health such as lead, mercury or cadmium. *The U.S. generates about 3 million tons of electronic waste annually, yet recycles just 15 percent. *Recyclers recover more than 100 million pounds of materials from electronics each year. *The total annual global volume of e-waste is expected to reach about 40 million metric tons.
WHERE TO RECYCLE YOUR E-WASTE
Where is my phone?
Where is my phone! Panic sets in and the search begins. No worries, there’s an app that can help you find a misplaced device and notify you when your battery is dying. Last Alert app emits a tone when your battery is dying and sends you an email with its location. Available on iTunes. greenlivingaz.com
azdeq.gov search: ewaste or recycle e-stewards.org earth911.com epa.gov goodwill.org salvationarmy.org
BACKYARD SERENITY
Attract beautiful birds to your garden this summer with a solarpowered fountain birdbath. Only a moderate amount of sunshine is needed to power the fountain up to six hours after an eight-hour charge. hammacher.com
June 2012 | greenliving 27
E-Cars
A
s consumers strive to become more environmentally friendly and save money, on the market hybrids and electric cars are becoming quite popular. Hybrids have more efficient gas engines combined with an electric motor, use less gas, have lower emissions, and use a battery to improve efficiency, while the electric engine is powered solely by an electric motor, producing no emissions and eliminating the need for gas. The increasing demand for these eco-friendly cars means more options for consumers – today, there are more options to choose from than ever before.
chevrolet.com
Chevrolet Malibu Eco
mbusa.com
mercedes benz S400
The 2013 Chevrolet Malibu Eco introduces a state-of-the-art technology called eAssist, which makes it possible to conserve power when it’s not needed. The engine recoups 15 kilowatts of power during braking and uses it to recharge the battery. The engine also shuts off fuel delivery during certain deceleration conditions for additional efficiency. To power accessories, eAssist switches from using gas to energy in its lithium-ion battery. The Malibu Eco pairs exterior styling inspired by the athletic stance of the Camaro with a dramatically aerodynamic design. The result–an eye-pleasing appearance which also guides airflow to reduce resistance. MSRP $25,235 The Mercedes S400 Hybrid is the perfect car for anyone looking for an eco-conscious way to travel in luxury. The S400 uses an efficient combustion strategy known as the Atkinson cycle and has the world’s first lithium-ion battery designed for automotive use. The Mercedes S400 incorporates a “fuel-saving stop-start function that turns off the gas engine below nine mph when braking to a stop or waiting at a light, but the rest of the car is powered by electric power. Upon release of brake or touch of the gas pedal, the gas engine begins, lowering exhaust emissions,” according to emercedesbenz.com. MSRP $91,850
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28 greenliving | June 2012
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E-Cars NISSAN Leaf
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lexus GS 450h
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FORD Focus Electric
ford.com
TOYOTA Prius V
toyota.com
The Nissan LEAF is 100% electric, running on zero gas. The LEAF is a hatchback that seats five, and can travel approximately 100 miles on a single charge. You can use a program called ChargePoint® when you’re on the go and need to locate a charging station. MSRP $27,700
The Lexus GS 450h is a luxury hybrid sedan with dynamic features. This car is equipped with the direct-injected Atkinson-cycle engine “a 3.5 liter V6 engine mated to a compact, high-output, water-cooled permanent magnet electric motor,” according to Lexus.com. The GS hybrid offers fuel efficiency and emission ratings comparable to a 2.0-liter compact, while generating the G-forces of a high-performance V8. MSRP $58,950
The 2012 Ford Focus Electric will never need an oil change or a drop of gas ─ it’s powered by a new lithium-ion battery system. The Focus Electric is equipped with several remarkable technologies, including MyFord Touch®, an innovative in-car communications and entertainment system designed to get the most efficiency from the vehicle. This car also has an eco-conscious interior–the cloth seat fabric is made with REPREVE® fiber, produced from 100% recycled materials, and the cushions are made of bio-based foam derived from plant seed oils. MSRP $39,200
We’ve all heard of the Toyota Prius V–but now, with 67.3 cubic feet of cargo space, it has space for 98 paper grocery bags! The Prius V is powered by Hybrid Synergy Drive®, delivering exceptional fuel efficiency, while producing low smog-forming emissions. A Panoramic View Moonroof is available in the Prius V, which is 40 percent lighter than conventional glass, creating a view to admire the world above. MSRP $24,000
Having regular pest control is a fact of life for many of us here in the Valley of the Sun. But in order to live without being overrun by the pests, we should not have to settle for a compromise that forces us to expose ourselves and our families to dangerous chemicals, especially when safer alternatives are available that not only work better, but also last longer. organic pest control
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www.ArizonaOrganic.com June 2012 | greenliving 29
Architecture
Sterling Takes
Gold
at Silverleaf BY David M. Brown
T
he multi-phase development at Silverleaf, one of the Southwest’s premier luxury home golf communities, recently won Gold level certification by the National Association of Home Builders (NAHB) through the ICC 700 National Green Building Standard – the benchmark for sustainable single-family and multifamily homes, site development, and residential remodeling projects. The 12-acre north Scottsdale community will eventually comprise 16 villas, 12 estates, and 180 condos. Under construction as phase one, the approximately 2,700–3,400-square-foot Villas include five three- or fourbedroom Mediterranean-style models, with Renaissance and Spanish Revival influences, designed by celebrated architect Bing Hu. Phases two and three will be sustainably built estates and luxury condominiums. The 2,000 home sites in the master-planned Silverleaf community are highly sought after for their views of the mountains and city lights, Tom Weiskopf-designed championship golf course, 50,000-square-foot clubhouse with dining, health club and other lifestyle amenities, and sensitively planned treelined neighborhoods with surrounding parks. Hiking, biking and jogging trails access the McDowell Mountain Preserve, and the community is within minutes of some of Scottsdale’s finest entertainment, shopping and dining opportunities. “Many people thought we were crazy to launch a luxury home development during one of the worst recessions ever, especially for Arizona real estate, but we’re selling Villas to local and out-of-town buyers looking for incredible value, unmatched natural beauty, and environmental sensitivity,” says Tanner Luster, president of Scottsdale-based Luster Custom Homes, which is partnering with the Sterling Collection Development on the development. In 2008, Sterling Silverleaf LLC acquired the project from the pre-recession developer and began building two models in June 2011. Within a few months, the community accepted the NAHB award, making it the first and only single-family new construction project in Arizona to be awarded Gold level certification by National Green Building Program (NAHBGreen). Fewer than 400 like projects in the nation have earned this distinction, Luster notes. “Being the first homebuilder in Arizona to successfully earn a Gold rating with NAHBGreen for an entire community of new residences is the proudest accomplishment of my professional career,” says Luster, who was selected for the National Association of Home Builders 20 Club in 2011 and whose company also
30
greenliving | June 2012
received 2010 and 2011 Angie’s List Top Service awards. Approved by the American National Standards Institute (ANSI), the ICC 700 National Green Building Standard features a four-level certification system for rating green single- and multifamily homes as well as residential remodeling projects and site development projects. Created in 2007 by the NAHB and the International Code Council (ICC), the program awards projects Bronze, Silver, Gold or Emerald ratings based on their efficiency levels. Sterling at Silverleaf met the Standard’s categories of green practice such as lot and site development, origin of building materials, indoor environmental quality, use of advanced building methods, homeowner education, and overall resource efficiency. When compared to a LEED-certified new construction project, NAHBGreen builds are actually more prescriptive to environmental health, Luster notes. The Villas at Sterling at Silverleaf scored a rating of 56, exceeding the goal set forth by the Standard for all new construction homes by 14 points, explains Nathan Day, an Arizona native and president of Sterling Collection Development Group, who handles the day-to-day operations on the project. He estimates that the Villas are 74 percent more efficient than most existing homes today, representing an approximate $1,347 in annual energy savings in contrast to the typical existing home, and $808 in annual energy savings over a typical new home. “People ask about energy efficiency all of the time, even if they are not intensely green-conscious,” Luster says. “Everyone is concerned about costs.” He and Day estimate that the average electric bill at Silverleaf will be about $131 a month – impressive for a two-level 3,000+-square-foot home with high ceilings and floor-to-ceiling view windows. To attain these numbers, advanced energy-efficient strategies and technologies are broad-ranging, including insulated garage doors, pre-wiring for electric vehicles, and wood scraps innovatively used in a glulam-style interior posts. For one, the Villas incorporate Gaco spray foam insulation, used by the Department of Defense and NASA. “This ensures zero air transfer,” Luster says, noting that 5 ½ inches of insulation is sprayed directly onto the roof trusses. In addition, wall cavities are completely filled – stud to stud, header to floor. “A typical 2,500-square-foot home without such insulation has about a half mile of cracks, which creates energy wastage,” he adds.
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Tuesday, June 19th Verde Valley Agriculture Coalition presents:
Community Forum on Local Food VVAgC would like to hear from you! Share your thoughts and ideas on local food with your colleagues across the Verde Valley.
Cottonwood Public Safety Building, 199 S. 6th St. 11:30am-3:00pm Admission is $15.00 - Local lunch will be provided. –Keynote Speaker –Panel Discussion
Deadline for registration is June 15th.
Please contact the Business Assistance Center to reserve your seat. 928.634.0260 x216 verdevalleybac@gmail.com
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June 2012 | greenliving 31
Architecture
This method allows for all ductwork to be placed into conditioned attic space. “In many traditional homes, the ductwork, even if it is well insulated, is in hot spaces, which raises the temperature of the cold air being delivered to the living spaces,” Day adds. “Here, though, the air being delivered from the HVAC units is essentially unaffected by the areas it travels through to get to them.” He notes that Sterling also sprays the foam under the stairs and second floors for sound insulation. Providing the climate control are Trane 22 SEER on-ground five-ton units. “We like to pick companies for their innovative technologies and also those with great track records in the desert,” Luster says. “We tested the best and chose Trane,” adding that the Trane FreshEffects system, which draws outside air in and cleans it, is eight times more effective than a HEPA filter. Owners can control many of the lifestyle comforts through mobile technology or within the home. Each room has a mounted iPad tablet with touch systems iconized: HVAC, lights, shades, a record-keeping security system, and even music. The homes use LEDs for cool, energy-efficient lighting. “Our calculations are that if the LEDs are on eight hours a day, they will last 15 years,” Luster says. “That means owners may never need to change any of them.” The homes realize about a 15 percent savings from the LED lighting. Similarly, motorized shades can be programmed to close for seasonal comfort and savings. Behind them are Sierra Pacific low-e argon gas-filled windows.
All the while, the million-dollar-plus Villas offer luxury standard and optional features such as energy-efficient Wolf and Sub-Zero appliances, Aegean shell counters, Cantera stone surrounds, custom cabinetry and wrought-iron work, spools by Catalina, and coffered ceilings. “What’s really exciting about this community is the fact that it is the perfect combination of luxury living with cost-effective sustainable features that are in line with global environmental initiatives,” Luster says. “Sterling at Silverleaf defeats the notion that sustainability and luxury living cannot exist within the same space.”
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David M. Brown is a Valley-based writer specializing in, among several areas, luxury and sustainable homes (www.azwriter.com).
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a Brief History of Sustainable Investing
iving Green or living in a sustainable fashion is not a new concept. In the investment world the roots of socially responsible investing can be traced back to the 1758 when the Quakers at their yearly meeting prohibited members from participating in the slave trade; buying or selling humans. It can also be traced back to John Wesley and his sermon “The Use of Money.” In this sermon Wesley outlined his standards for social investing. Primarily Wesley suggested that you participate in no business practices that harm your neighbors. In the modern era the Quaker/Wesley spirit took root in the investment community in the 60’s the form of Socially Responsible Investing (SRI). During this time period, socially concerned investors increasingly sought to address equality for women, civil rights, labor issues and issues connected with the Vietnam War. The Socially responsible investing (SRI) of the 60’s and 1758 is becoming linked with the green/sustainability movement. Sustainable investing is appearing as investment strategies that may have components that are socially conscious, green, or ethical, or as an investment strategy which seeks to consider both financial return and social good. In general, sustainable investing provides investors with the opportunity to encourage corporate practices that promote environmental consciousness, consumer protection, human rights, and diversity. Some avoid businesses involved in alcohol, tobacco, gambling, pornography, weapons, and/or the military and or invest in companies that have committed themselves to day to day activities that are sustainable/socially responsible. In 1984 The Forum for Sustainable and Responsible Investment was formed. This was one of the first organizations
serving social conscious investors and by the 90’s was focusing on a broad range of issues. These included how to develop communities that were environmentally friendly, alternative energy sources, concerns for indigenous peoples, and shareholder advocacy. In 1999 the Dow Jones and SAM (Sustainable Asset Management, Inc.) developed the Dow Jones Sustainability Indexes. These indexes are designed to provide reliable benchmarks to manage sustainability portfolios. Currently there are eighteen indexes that most of the globe. Sam believes that there are large trends that are and will present long term challenges for companies. These trends in some way threaten global sustainability and SAM believes are focused in areas such as “water, energy, climate, materials, agribusiness, and healthy living.” SAM screens for companies that it believes are providing solutions for these trends and believe these companies will experience above average growth. To quote SAM’s website, “companies that anticipate and manage the risks and opportunities associated with sustainability trends are better equipped to succeed in highly competitive markets.” US SIF’s 2010 Report on Socially Responsible Investing Trends in the United States indicated that from 20072010 SRI assets increased by 13% while other managed assets increased by 1%. In the last decade there has also been a 48% increase in the number of fund families and investment options that were considered socially responsible. This includes over 200 mutual funds and 26 etf’s. Next month, we will take a closer look at what sustainable investments options and strategies are available. Until then, we are always available to answer any questions. Contact us by calling 480.222.0064. Sonoran-Ridge.com.
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REFERENCES 1. Wikipedia (01 May 2012) http://wikipedia.org/wiki/socially_responsible_investing. 2. Dow Jones Sustainability World Index (08 May 2012) http://www.sam-group/en/indexes/index.jsp. 3. The Forum for Sustainable and Responsible Investment (08 May 2012) http://usif.org/resources/professionals.cfm Metropolitan Life Insurance Company (MLIC), New York, NY 10166. Securities products and investment advisory services offered by MetLife Securities, Inc. (MSI) (member FINRA/SIPC) and a registered investment adviser, {20830 N. Tatum Blvd., Ste. 200, Phoenix, AZ 85050 | 480-222-0064}. E0512259494(exp0712). MLIC and MSI are MetLife companies.
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hile beauty is in the eye of the beholder, radiant good health is the golden standard everyone strives for–and can now achieve–with the Photon-Genius (Beauty Machine). What is the Photon-Genius? The Photon-Genius is the most advanced Energy Infrared sauna invented by the Skilling Institute (www.edskilling.com). This amazing health and beauty “rejuvenator” is the answer to living an optimal life blessed with unsurpassed good health and radiant beauty. This is the first Energy Infrared sauna in the world.
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What Is Energy Infrared? Energy Infrared penetrates through the skin to internal tissues, it transforms from light energy into heat energy. Infrared rays activate enzymes that stimulate the production of Nitric Oxide, a key biological messenger referred to as the “Miracle Molecule.” Energy Infrared that is absorbed by human cells causes a physical phenomenon called "resonance." Cellular activities are instantly invigorated, resulting in better blood circulation and an overall improved metabolism. The quicker metabolic rate causes extra toxic wastes to be purged from the body through the skin during a Photon Genius session. The Photon Genius encourages natural relaxation of muscles and body cells—and that’s why you feel so relaxed while brimming with pure, dynamic energy with “glowing” skin for natural beauty.
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36 greenliving | June 2012
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Feature
Rethinking the game of golf BY BARBI WALKER
T
he “green” golfer is not an oxymoron. Although this $50 billion industry hasn’t always had the most eco-friendly reputation, things are changing, thanks in part to ecominded golf lovers. Golf courses use pesticides, and massive amounts of water and land, to make and maintain beautiful greens and fairways. In the United States there are about 16,000 golf courses, spanning approximately 1.7 million acres, says Joella Lampman of the Audubon Cooperative Sanctuary Program for Golf Courses. On average, U.S. golf courses use upwards of 300,000 gallons of water every day, but in dryer areas like Arizona, courses can drink up to almost a million gallons a day from our precious resource. Additionally, pesticides and chemicals used to keep the turf in great shape expose golfers and wildlife to health hazards. In the mid 90s the amount of pesticide used on golf courses came under fire after a study reported the amount of pesticide used on courses on Long Island, NY were four to seven times more than were applied to food crops, according to beyondpesticides.org. Although much has changed since the study, chemicals and pesticides are still used to keep turf green. Finding more sustainable, less toxic ways to maintain greens tops the list for many, especially if the turf is around groundwater recharge areas. So what’s a green golfer to do? Fortunately, golfers, groundskeepers, resort owners and golf fans are making a move to “green up” the courses. More golf courses and clubs are employing sustainable initiatives and/or following the Audubon Cooperative Sanctuary Program for golf courses from Audubon International. The United States Golf Association, the PGA of America and Audubon International have teamed up to create the Golf & Environment Initiative, designed to protect the environment as well as the nature of the game. Through awareness and action, this partnership is making a positive impact on the environment, golfers and the bottom line. “We have created a certification program that recognizes golf courses that protect the environment, conserve natural resources, and provide wildlife habitats,” Lampman says.
38 greenliving | June 2012
The Golf & Environment Initiative strongly encourages the reduction in the amount of water needed for golf courses. By using native vegetation and grasses that are more indigenous to the region, changing the mowing schedule, adding buffer zones, using water sources that reduce pumping of ground water, and designing courses to sustain the natural wildlife, golf courses can make a positive impact on the environment. “Experts tell us a smart first step for any golf course is to cut back on water usage. Drier turf is usually healthier, less susceptible to diseases and provides more roll to tee shots and smoother surfaces for putting. Less water means lower electric bills for high-volume pumps and less fuel for mowers used less often,” according to an article by John Barton in golfdigest.com. A reduction of just 19 percent in the total amount of maintained grounds reduces the amount of pesticides, water, and resources used, but many golfers and courses were resistant to the idea of making sustainable changes at first, Lampman says. “These are businesses that have to provide a certain level of aesthetics, and it comes down to balancing the needs of the game and the golfer with the needs of the environment,” Lampman says. Ultimately, however, these changes do not have to diminish the pristine beauty of the game. Many golf course managers are rethinking the game of golf, and leading the charge to find innovative solutions to balance tradition, nature, the environment and golfing experience. But, like playing golf, integrating environmental considerations into the game requires patience. Lookout Mountain Golf Club at Pointe Hilton Tapatio Cliffs Resort in Phoenix has reduced its annual water usage by almost 24 million gallons by replacing three of its lakes with hazard complexes composed of bunkers and native desert areas. The renovation has saved the facility $135,000 annually, says spokesperson Jeff Raymond. The course follows the beautiful desert, both natural and preserved. “Our golfers love it,” says Raymond. “The one thing golfers hate is surprises, and the lake was a surprise for golfers new to the course. We’ve replaced the surprise with a challenging bunker.” Also in Phoenix – the sister properties of Arizona Biltmore Golf Club and golf club at the Wigwam Resort have a total of five combined courses and are practicing green initiatives that are making a positive impact on the environment. Both clubs use 100 percent electric carts, have reduced the amount of chemicals used, and have also changed mowing and seeding practices. Chemicals are of the lowest toxicity levels possible and the schedule of use has been reduced to an asneeded basis, versus a “blanket” calendar policy used by other courses, says spokesperson, Page Englert. The properties have also reduced emissions by limiting the number of gas-powered tools like trimmers and blowers, added recycling containers and automated sensors in restrooms, and provided carpooling incentives such as preferential parking privileges. Despite a long, historic drought, Wolfdancer Golf Club at Hyatt Regency Lost Pines Resort and Spa in Texas has managed
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Feature to thrive and keep golfers happy. The course is located on the banks of the Lower Colorado River and the McKinney Roughs Nature park, a thousand-acre nature preserve. “Our location has played a very large part in our conditioning,” says Eric Claxton, Wolfdancer’s director of golf. “Being located on the Colorado River and having access to water are tremendous advantages,” he continues. “Wolfdancer has followed the Lower Colorado River Authority (LCRA) drought contingency plan but, working smarter with our irrigation system, we are able to combine major water reduction with optimum playing conditions,” Claxton adds. Named after the Native American Tonkawa Tribe who once fished and hunted along the Colorado River, the course was designed to preserve the rich heritage and nature of the land. Wildlife thrives in this environment, and golfers are not only getting to play golf, but also to see hundreds of animal species during their game. Strict adherence to the club’s extensive agronomic plan and a strong relationship with the club’s manager, John Crall, has played an important part in the course’s premium playing conditions, Claxton says. “We have weekly drive-arounds and take a team approach to the conditioning of the golf course,” he adds. A sophisticated onsite irrigation system uses computers to coordinate the watering of 110 acres, and reduces water usage. Modern technology helps Crall and his staff control water usage by identifying the needs of specific areas based on conditions. Now instead of watering an entire hole or fairway, the club saves substantial amounts of water by watering specific areas on an “as needed” basis. “It takes time to fully understand the golf course and this system,” Crall says. “Being five years old now, we have been able to maximize the efficiency of golf course irrigation.” Time, patience and understanding have paid off for Wolfdancer. In January 2012, the golf club was awarded the Audubon Cooperative Sanctuary Program for Golf Courses awards certification. One California golf club has taken a bite out of food waste’s heavy environmental impact by incorporating a food compost system. La Costa Resort and Spa in Carlsbad, CA, installed two industrial compost machines which turn kitchen scraps into a nutrient-rich compost suitable for use on the golf course and in the hotel’s plant and flower beds. The resort wanted to dramatically reduce the amount of waste going to landfills – composting food scraps accomplishes that goal and, at the same time, benefits the greens and landscaping. Food waste, according the Environmental Protection Agency (EPA), contributes to 30 percent of CO2 emissions. Reducing carbon emissions is part of La Costa’s Green Seal certification. If you aren’t sure where to start in your green golf destination, the newly revamped Zona Hotel & Suites has personal golf concierges who can provide a wealth of knowledge for the green golfer. Serving over 40 of the Valley’s championship courses, including sustainability leaders TPC Scottsdale, Troon North, and Talking Stick (to name just a few), your concierge will arrange your greens fee and cart at any sustainable course you choose with overnight accommodations. greenlivingaz.com
These are just a few clubs across the nation making strides toward striking a balance for the environment and the golfer. It isn’t easy, and golfing may never really be the ultimate “green” sport, but eco-golfers can make change one swing at time. “A lot of people go to the golf course to do business,” Lampman says, “and when good business practices are good for the environment, you can become a model for the entire community.” *Audubon International is not affiliated with the National Audubon Society audubon.org.
SOURCES arthurhills.com auduboninternational.org beyondpesticides.org. epa.gov golfdigest.com | golfdigest.com/
magazine/2008-05environment_ introlacosta.com/ golf lcra.org wolfdancergolfclub.com/golf-course zonascottsdalegolf.com
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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Raising the Bar on Sustainable Breweries BY JUDY ZIMOLA
L
eft coast to eastern seaboard, microbreweries are not only crafting beautiful beers, they’re contributing to their communities and keeping their corner of the planet green. In Portland, Oregon, Roots Organic Brewery has grown its own organic produce to use in its pub grub, and through recycling and composting, the brewery has reduced its trash output by 98 percent. The brewery also uses 100 percent renewable energy from sources such as wind and solar. On the other side of the states, Brooklyn Brewery opts for energy from an upstate wind farm which reduces its annual carbon dioxide output by approximately 335,000 pounds. In Arizona, during the thirsty southwestern summers, drinking a pint or two produced at the local microbrewery is a great idea for several reasons. A study by Northern Arizona University showed that the total economic impact of craft brewing on Arizona in 2011 was $278 million, and produced a total of 3,486 jobs. Arizona craft brewers are extremely positive about the future, with almost 70 percent planning to see growth in the coming year. Additionally, bending an elbow at a local microbrewery helps support a surprising array of small businesses in rural towns to big-city folk and creates jobs along the way. Tucson’s Nimbus Brewery finds a number of ways to keep their carbon footprint small. Managing partner Jim Counts has a background in electrical engineering and a keenness for conservation. “We do anything that makes sense to reduce our impact. We source our hops and grains from as close as possible to the brewery. Did you know it takes seven to nine gallons of water to make a gallon of beer?” he earnestly asks. “We recycle the water through the heat exchanger to brew the next batch of beer, which reduces our water usage to two gallons. Living in Arizona, we need to be careful with our consumption.” The local flora and fauna also benefit from Nimbus’s green conscientiousness. “During the process of making beer, we have lots or organic waste, and the grains still have quite a bit of nutrients,” said head brewer Michael Gillis. “We donate all of our used grains–approximately 25 barrels a week–to Horse’n Around, a horse rescue center in Hereford. Our grain helps sustain around 100 horses.” “Yeast can mess with the sewage systems, so instead of putting it down the drain, we add it to the grain given to the horses,” Jim added. “It’s a good nutrient.”
Leave Your Footprint Off My Garden, Bud The number one contributor to a six-pack’s carbon output is the refrigeration it takes to keep the beer cool at stores. Transportation
40 greenliving | June 2012
and shipment contribute to the beer’s carbon footprint, then barley and malt production, then the manufacture of glass bottles. Old Bisbee Brewing Company in Bisbee has deftly circumvented some of these issues by constructing a refrigeration system that’s completely enclosed, caskless, and bottleless. To achieve this, they dug up the street to transfer beer, underground, from the brew house to the holding tank and tap room area. “It’s an extremely efficient operation,” said brewer Vanessa Hunter. Old Bisbee Brewing Company also recycled the history of its neighborhood. Once known as Brewer’s Gulch, the railroad brought cheap beer from St. Louis to thirsty copper, lead, and silver miners in the 1890s, effectively ending the local brewers’ livelihood. About a hundred years later, brewer Victor Winquist and former Boeing employee Dale Fountaine decided it was time to restore Brewer’s Gulch back to its heady glory days, including replicating the original façade. “Vic and Dale are visionaries. They’ve quite literally brought back the flavor of the old days,”Vanessa said. “The Copper City Ale is made from a recipe found in the archives. Of course, a couple things had to change, but the beer has been kept as true to the original as possible.” So, could you say the beer itself has been recycled? “Well . . . in a manner of speaking,” was the cautious reply. Microbrews and a study in “reuse, repurpose, recycle”-style architecture are served up at Barrio Brewery, located in the industrial section of Tucson. The building has seen a few iterations – a 1950s-era warehouse that owner Dennis Arnold believes was once a military surplus distributor, then a meat locker in the 1990s. The city wanted to tear it down, but Arnold saw the value in its rescue and rehabilitation. “I’m kind of the Fred Sanford of microbreweries,” he said with a laugh. “There’s not much in the interior in there that wasn’t headed for a scrapyard. The walls are paneled with about forty different cuts of lumber. It was like a Tetris game because we took all this dimensional wood to piece together. We built the chandeliers from old car hoods. We took cast-off tile and created a pattern that’s not really a pattern in the bathrooms.” Arnold also has plans to collect rainwater for landscaping, and reuse the process water to augment the bathroom plumbing. His knack for design comes from an aversion to waste. “I gather the materials, and get good guys to help. Barrio is ridiculously overbuilt – there may be an I-beam holding up a piece of tin – but the stuff was there. Whatever the junk gods give us, we turn into something. If it’s rusty, we like it.”
Hey! We’re Thirsty Up Here in Flagstaff! With all the attention that thoughtful consumers are paying to greening up their lifestyles, it stands to reason that happy hour is getting the same environmentally conscious consideration. All over Arizona, breweries are coming up with inventive ways of giving good old beer and its environs a mindful makeover. In next month’s issue, northern Arizona quaffers will get equal bar time. In the meantime, it’s five o’clock somewhere. SOURCES Economic Impact of Arizona Craft Brewing Study, by NAU desertusa.com
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How to Go Green: Beers, treehugger.com Six Products, Six Carbon Footprints, Jeffrey Ball, Wall Street Journal, March 2009 Choosing an Organic Beer, dummies.com
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Chef Profile
Chef Joshua Whigham
The Bazaar SLS Hotel at Beverly Hills
F
ollowing in the footsteps of the renowned Chef José Andrés, whose impressive list of awards, feature articles, and television appearances have shot him to culinary stardom for his introduction of avant-garde Spanish cuisine, is no easy task. But for Chef Joshua Whigham, Chef de Cuisine at The Bazaar, Andrés’ restaurant in the SLS Hotel in Beverly Hills, working with a great chef like Andrés helps him stay focused on what’s important – creating a connection between people and food. Charged with carrying on Andrés’ tradition of forward-thinking excellence at a restaurant that had been named “Restaurant of the Year” by Esquire Magazine, and a James Beard Foundation finalist for “Restaurant of the Year” in 2009, Chef Joshua had big shoes to fill…but he was thoroughly prepared for the challenge. Prior to joining The Bazaar, he worked as part of Andrés’ creative team for many years, at prominent restaurants like Minibar, Café Atlantico and Zaytinya in Washington D.C., as well as Hook in D.C. and Jack’s Luxury Oyster Bar in New York City. And all that experience seems to paying off – Chef Joshua certainly provided a memorable dining experience for this editor. As you enter The Bazaar restaurant through the chic SLS Hotel, the luxury and eclectic environment immediately sparks your curiosity – you’ll find red neon backlit tables with monkey head statues placed on each table, an open kitchen welcoming you to watch it all happen, and the dark furniture and floors to create an intimate experience. To simplify a somewhat complex concept, “avant-garde” cooking refers to utilizing new and unique cooking methods (technical innovations) while using the entire dining experience to tell as story with the food - a style for which Andrés is so well-known. With menu items like “Not Your Everyday Caprésé” with cherry tomatoes and liquid mozzarella, and “Grapefruit And Olive Oil” dessert, featuring olive oil ice cream, mint and textures of grapefruit, The Bazaar is definitely blazing some culinary trails! Chef Joshua described the preparation of his dishes as a “modern technique,” but continued, “It has been done in industrialized cooking since the 1940s. It’s about taking those ingredients and concentrating them on pure flavor – focusing on one ingredient and paying tribute to the flavors and essence of that ingredient.” The example he uses is that of a jar of olives that has been hiding in your mother’s refrigerator, long past the expiration date, soaking in its own juice. When you bite into it, the pureness of the rich flavor bursts in your mouth. It is this ability – to extract the pureness of the ingredient – that is the foundation of Chef Andrés’ modern cuisine, which he uses in every aspect of his cooking. “Even focusing on making good rice, roasting
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of vegetables, cleaning the vegetables, reduction of sauce or balancing a dish with salt,” he explains – all to extract the true essence from the ingredients. Chef Joshua’s favorite ingredient is olive oil, which he prefers over butter and infused oils because of its ability to emphasize the flavor of the foods. “It is a necessity in cooking and instantly makes a dish lighter and vibrant,” he says. “Butter has its place, but olive oil is the master. If you can start with a good olive oil, your dish will get better,” he continues. His favorite is an olive oil called Marqués de Valdueza, made by a friend of José Andrés, and sold at Whole Foods. “It has clean, nice, grassy node, and finishes with a touch of spice,” says Chef Joshua. With a growing farm-to-table trend, The Bazaar maintains their standards, but changes the menu with the season. Chef Joshua relies on relationships with the farmers to obtain the highestquality produce. “We buy locally responsible foods when we can, which is around 45 percent right now. My goal is to work more with local farmers, and those along the coast,” he explains. As any chef knows, produce delivered from other parts of the country doesn’t always arrive when expected, and working with local in-season foods can work to the chef’s advantage without compromising taste or standards. “We change our menu with the season and, if need be, we can change the ingredients without changing the original dish. Instead we fold available ingredients into the current menu and elevate the dish,” Chef Joshua said. For Chef Joshua, eating is a very personal experience, and he is happiest when he can elevate that experience for others through the food he serves at The Bazaar. “When they taste the food, they will feel it; they will feel energized. They will create the need on a subconscious level to come back. During the meal there is a switch and change – rather than just eating the food, they feel it. Eating is very personal, and once you have that connection with your guest, then it becomes more intimate.
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June 2012 | greenliving 41
As they are eating, you are creating different textures; and textures make people think. Once people start thinking about what they are eating, they are going to feel it and experience more. I want them to leave feeling ‘What just happened?’ José is all about that experience.” Dining at The Bazaar will bring out the adventuresome foodie in you and surprise you with a combination of flavors you wouldn’t believe existed – such as the starters jicama wraps with mint, basil, pickled ginger, cucumbers with coconut dressing or the eggplant tempura with local honey and yoghurt. As we made our way into the kitchen, my curiosity about Chef Joshua was piqued, and, as a devoted foodie, I probed for advice from a true expert.
Top: Liquid Nitrogen Capirihna Bazaar Carts
When are you at your most creative? Once everything is settled in the restaurant, that’s when the ideas will start to come. At home, I’ve been working on my paella, and you have to have the patience to watch the paella for 25-30 minutes. There is a point for the rice – about 17 minutes – where the starches will release. I’ve only seen it once and I’m working on perfecting this dish.
What are the must-haves in the pantry? Olive oil, olive oil, olive oil, not too many vinegars, maybe sherry and red wine vinegar, fresh herbs, good spices – and don’t skimp on quality with herbs.
What are some of the toughest ingredients people underestimate when working in the kitchen? A head of broccoli and kale.
What advice do you have for young chefs? If you decide, there is a commitment. Don’t go halfway with it. Do it out of passion, but it’s more for love of the business, love of serving people, and that one moment when you see a person’s eyes light up because they just experienced your food. The
42 greenliving | June 2012
Photography courtesy of The Bazaar
Chef Profile
Right: Darko Zagar
hours are long, it’s a pull on your body, but it’s worth it in the end. The most important thing for the new generation of chefs is to let go of the ego. You need to cook from a good place. You have to establish a good foundation and work from there. Also respect the allergies. As a professional, you have to really stop, clean your tools, separate them, separate the food, even if your station is going down, you need to stop and be responsible for someone’s health.
In the end, what have you learned? It’s for the love of the food, and the love of the art of the business. It’s the satisfaction of connecting people to the food. Also knowing you don’t know everything, but when you work with great chefs, it helps you stay focused on what is important. And creativity has its focus and its place. The Bazaar, 465 South La Cienega Blvd. Los Angeles, CA 90048 Reservations: 310-246-5555 thebazaar.com More Bazaar? Find out how Chef Joshua changed this editor’s mind about Brussels sprouts at greenlivingaz.com.
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He’s Green She’s Green
She is: Jennifer Burkhart He is: John Burkhart
For working out or a long hike, protein bars seem to find their way into our backpack. This month our green couple chomped down a selection of organic protein bars to give you the lowdown on the high levels of healthy ingredients. Garden of Life | fucoProtein | chocolate with macadamia nuts
USDA Organic
Zing | chocolate coconut
USDA Organic
Clif | Builder’s | vanilla almond
He said From the taste of it, I would have thought it had 80 grams of protein in it…but it only has 14. It was like eating a cocoa-flavored stick of sidewalk chalk. On the plus side, I did notice that this bar had fucoxanthin in it, which is a healthy fat-burner derived from seaweed. I recommend this one if you’re planning to hit the treadmill to shed some pounds. Just be sure you have a gallon of water to wash it down.
She said I assure you, there’s no liquor in this bar, but oddly enough, that’s the whiff I got when I opened it. Maybe that’s what happens when you add an insane amount of cocoa to something. I love chocolate, but this was a bit much. The texture was typical of protein bars – dense, soft and chewy. She gave it:
He gave it: He said He said: I called this one the “jack of all trades, master of none” bar. It had a chocolate and coconut flavor that wasn’t quite as good as most candy bars and it only had 10 grams of protein, which is less than most protein bars. It is, however, a healthier alternative to a candy bar. So the next time you get a craving for coconut and chocolate, cruise right on by the Hershey’s and grab one of these.
She said I was already won over by the chocolate coating before I even took a bite. It’s amazing to me that a protein bar could taste THIS good! The soft texture, chocolate, and crunchy brown rice crisps made this as enjoyable as a candy bar. She gave it:
He gave it: He said This is the bar for weightlifters – low in fat and high in protein. In fact, at 20 grams of protein, it had the most out of this bunch. But it still had a surprisingly smooth vanilla taste and a nice almond crunch, with only a slightly chalky finish. This one was in a solid tie for first place.
She said “Wow, that’s surprising.” My exact words after the first bite. With 20 grams of protein, I thought this one would be, well, gross. Not so! It reminded me of a sweet granola bar. I loved the creamy vanilla coating and crunchy bits. Yum! She gave it:
He gave it: USDA Organic
Greens+ | protein bar | peanut butter & chocolate
He said This Greens bar is superb. It’s another grocery list-style bar with an ingredients list as long as my arm, but when I bit into it, all I tasted was scrumptious chocolate and peanut butter. It has 15 grams of protein but it wasn’t chalky at all. I haven’t tried all the bars yet, but I’m already pretty sure this one is going to be my favorite.
She said The first few bites were tasty, with the yummy chocolate coating, soft, chewy texture and a light peanut butter flavor. It even had a fun green-colored center. But the more I ate, the more I wanted to spit it out. It became way too dense and just...boring. Meh. She gave it:
He gave it:: USDA Organic
Amazing Grass | Green SuperFood protein bar | chocolate peanut butter
He said The ingredients list on the back of this bar was longer than our weekly grocery list. Peanut butter, dates, spinach, broccoli, raspberries, three different types of grass, and a plethora of nuts, all came together to make this the weirdest-tasting protein bar I’ve ever had. I have no doubt that it’s good for you, but that’s if you can get it down.
She said This one kept me guessing with each bite. Sometimes it tasted fruity, sometimes greeny, and other times peanuty. The chocolate coating was great, but overall I didn’t like how dense the bar was or the befuddled flavors. She gave it:
He gave it: USDA Organic
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June 2012 | greenliving 43
Cool Outrageous Editor’s Pick
5 [ SAK-ED
1 [PET
OUT
With temperatures soaring, spend sometime time relaxing in the cool, refreshing indoors. Kick your feet up with friends or family with the EcoSak filled with recycled beans covered in organic cotton slips. You can “chillax” this summer in this form-fitting seating. As they say at EcoSak, “Relax-ReuseRecycle!” Ecosak.com
SMARTS
Pets are family, and as such, they deserve nothing but the best! Give your dog a comfortable bed with a 100% organic cotton exterior and soft natural kapok from the cotton tree. The bed also features biodegradable zippers. Your pooch will love the supportive bed and maybe even get off your bed! Green bonus alert: no cotton trees are destroyed during the harvesting period. Doggonesmartbed.com
6 [THROW 2 [DIRTY
Throw away the normal paper towel. Make your kitchen a little bit greener without changing the paint. Try using Bambooee reusable paper towel. One roll of Bambooee replaces six months of regular paper towels! It’s crazy that something so simple can make such a big difference. Bambooee.com
DOG
Summer time is sprinkler time! Protect the floors from messiness with Dirty Dog Doormat! This super-absorbent material soaks up to seven times its weight in water and mud, keeping floors dry. The microfiber mat comes in a variety of colors and sizes to suit your décor and doggie needs. Doggonesmartbed.com
3 [ GREEN
IN THE TOWEL
7 [ TETRA PAKS
DRY CLEANING
Product packaging is filling up in our landfill. A proactive approach to this problem is packaging foods in Tetra Paks. They are made almost entirely out of paper, are recyclable and can be recycled into tissue products. One company using this packaging is Funkin 100 percent natural cocktail mixers - featuring strawberry daiquiri, cosmopolitan, sour mixer and mojito. So enjoy the summer nights with a cool drink and purchase products in the Pak! Tetrapak.com
You use sustainable bags at the grocery store, well, now it’s time to expand your shopping experience in a whole new green way. The Green Garmento bags come in a variety of sizes and excellent for dry cleaners, storage and moving. The bags can also be used as hanging hampers and duffle bags. Buy purchasing these affordable and stylish bags, you will help reduce the amount of plastic dry cleaning bags thrown into the landfill. Thegreengarmento.com
4 [BAMBOO
MEETS TECHNOLOGY Protect your laptop and stay eco-friendly. Asus released the Ecobook, a notebook that has a bamboo cover and has plastic parts made from recycled plastic – eliminating the need for paints, sprays or even electroplating. Usa.asus.com
8 [ BIO-BRUSH You can compost almost anything: food scraps, yard scraps, not-sopopular chip bags, hair and so much more. But now you can compost your toothbrush! The new toothbrush from World Centric is almost entirely compostable and is great for those who go through these things with a vengeance. Worldcentric.org
Send us your cool and outrageous finds to submissions@greenlivingaz.com
44 greenliving | June 2012
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Ingredients 4 large, firm peaches 4 tablespoons cinnamon and sugar mixture (equal parts) 3 tablespoons butter, clarified 1 quart balsamic vinegar 3/4 cup caramel sauce 1/4 cup goat cheese (Montchevre or Laura Chenel) Skewers Blackberries, strawberries and mint for garnish
Grilled Peaches with Balsamic Caramel and Goat Cheese
DIRECTIONS Remove peach pits. Cut peaches into quarters. Place peaches onto skewers. Brush peaches with butter. Dust peaches with cinnamon and sugar mixture. Place skewers on med/med low grill (no flames). Cook peaches until the sugar caramelizes and the peaches soften. Reduce 1 quart of balsamic vinegar to 3/4 cup (to reduce, simmer over low heat). Mix 3/4 cup caramel sauce with reduced vinegar. Remove peaches from skewers and on a plate, drizzle caramel sauce over peaches. Top with crumbled goat cheese to taste and garnish with blackberries, strawberries and fresh mint leaves. Recipe courtesy of Executive Chef Thomas Nasworthy, Carefree Station Grill & Bar, carefreestation.com
Grilled Pita Pizza Ingredients 1 package of pita bread 2 tablespoon olive oil 2 tablespoon goat cheese 5 cherry tomatoes, cut in half 2 cups arugula 1 package of sliced prosciutto Salt and pepper Cooking spray
Directions Turn the grill to medium-high heat, brush it down and spray cooking spray. Take a piece of pita and brush it with 1 tablespoon of olive oil. Place it on the grill for 2 minutes then turn over. Sprinkle goat cheese on grilled side of pita and top with tomato halves. Let the pita grill for about 2 minutes or until pita is toasty and golden. Remove it from the grill to a plate. Finish the pita with prosciutto and arugula tossed with salt, pepper and the remainder of the olive oil. Recipe courtesy of Chef Ehren Litzenberger of BLD, bldchandler.com
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June 2012 | greenliving 45
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Green Personality
Chris DYS ON R A A C I N G BY TISHIN DONKERSLEY, M.A.
merican Le Mans Series (ALMS) auto racing is among the only places where auto manufacturers can showcase speed, braking, and handling, as well as the latest developments in green technology and motor designs, putting them to the test in the most extreme environments. American Le Mans Series team owner and driver Chris Dyson of Dyson Racing values being green both on and off the track. With his team Dyson Racing claiming the championship in the American Le Mans Series Green X Challenge in 2010, it was also a win for green energy technology, cleaner cars, and biofuels. “Racing pushes the limits for research and development and ‘improves the breed,’ ” Dyson said. “It encourages manufacturers to develop new highperformance green technologies while keeping the racing fast and exciting, which ultimately benefits the consumer.”
American Le Mans Series racing isn’t just about speed and glamour. Every day, they’re developing technologies, particularly in sustainability, that are expected to become standard fare in production cars in the next few years. “While the competition for speed and power can be extremely competitive, the ALMS believes that racing can also be an incubator for technologies, showcasing what manufacturers can bring to the table,” said Dyson. “Ultimately these technologies will make their way to showrooms and production automobiles.”
48 greenliving | June 2012
Dyson’s commitment to the environment extends to his life away from the track as well. “My wife and I are eco-friendly, and educate our children about it. We look at a green lifestyle as a way to make the world better,” said Dyson. “When we built our house, we embraced all the green applications we could use – spray foam insulation, geothermal heating and cooling, and photovoltaic cells on our roof. My daily car is a hybrid sedan, and we carpool whenever possible.”
Photography courtesy of Dyson Racing
American Le Mans is known as the “greenest” auto racing series because of the use of biofuels, hybrid engine prototypes, and eco-friendly tire technology. Dyson racing has led the way with their use of isobutanol fuel (a mix of gasoline blended with components derived from renewable resources such as sugar cane, corn and wheat), showing that the fastest cars in the world can run on alternative fuel. “There was a time not too long ago when isobutanol was a closely guarded secret, not too many people even really understood what it was,” said Dyson. “Once the ALMS recognized not only the value, but the performance, that isobutanol allowed, teams embraced it, making this and other biofuels an intrinsic part of the Series.” “The use of biofuels also helps to reduce reliance on foreign oil,” Dyson added.
For Dyson, it’s this commitment and passion that drives his life and work. He believes that living an eco-friendly lifestyle during the week, while developing technology and educating people about the benefits of sustainability at the track, are why people invest in his team and the ALMS. “There has been a generational shift, and people are waking up to the world of scarce resources,” said Dyson. dysonracing.com alms.com
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