Glaz 2013-11

November 2013

Your conscious life

M A G A Z I n e

bountiful harveSt Purposeful Farms Sensational Treehouses Verde Valley Destinations alSo inSide: Green Gift Guide Vanishing Phosphorus Backyard Chicken Coops Thanksgiving Crafts

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departments

November 2013

Live Green 6 7 10 12 16

16

Local Farmers Markets Ramona Farms Replenishes Tepary Beans Arbico Raises Beneficial Bugs Living Aloft: Extreme Treehouse Tour Chicken Coop for the Soul?

18

SPECIAL ADVERTISEMENT SECTION

Green Gift Guide

Photo by Simone Butler

25

Photo by Crista Alvey

Work Green 22 25 26 28 30

Sustainable Business: Feeding a Nation Picazzo’s Pizza: An Organic Experience Vanishing Phosphorus Prompts Study Green in the News USGBC Arizona: Heavy Medals Awards

on the Cover November 2013

Your conscious life

M A G A Z I n e

bountiful harveSt Purposeful Farms Sensational Treehouses Verde Valley Destinations

Photo by Michael P. Moriarty

alSo inSide: Green Gift Guide Vanishing Phosphorus Backyard Chicken Coops Thanksgiving Crafts

32

Photo by Michael P. Moriarty

Play Green 32 36 38 40 42 44 46 48

Eco-Travel: Cottonwood Oak Creek Vineyards & Winery Party at Tucson Farm Village Upcycling with Thanksgiving Leftovers Recipes Green Scenes He’s Green | She’s Green Cool Outrageous Stuff

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November 2013

Editor’s Note

Follow Green Living magazine and stay in touch with the newest topics on sustainability! /greenlivingazmag @greenlivingaz /greenlivingaz /company/green-living-az-magazine /greenlivingaz

W

hat does Thanksgiving mean to you? Does it signal the start of the holiday season? Does it conjure up images of a bountiful feast to be shared with family and friends? Is it a time to reflect on what makes you most thankful? I have so much to be thankful for—a wonderful family, good health, enduring friendships and, of course, my job here at Green Living.

My time here truly has been a culinary adventure. Only days after starting at the magazine, I found myself surrounded by the most delectable edibles at the Devoured Culinary Festival, where I sampled foods and flavors presented as miniature works of art. Among the many first-time foods to cross my palate were cold beet salad and beef cheeks.

(My apologies to our non-carnivorous readers.) The point is, I ate things I had never eaten before. I was in uncharted waters and the journey continued. During the following months I encountered kale salad, lettuce soup with truffle oil, figs on pizza, and pears in salad. Trying new things became the norm, since it was all new to me.

Once I left my own kitchen, I discovered a wonderful world filled with culinary choices: gluten-free, vegetarian, vegan, free-range, nonGMO, locally sourced, heirloom and organic choices. It seems more restaurant owners are making health-conscious decisions in their menu planning, and more local farmers are filling their needs.

In this issue we feature stories about farms, restaurants and farmers markets, and offer some recipes to try at home. Personally, I am looking forward to experimenting with locally grown produce and incorporating new dishes into our traditional holiday fare. I must confess, it is very unlikely I will trade in my turkey for tofurkey, but I might sample a bite.

The culinary adventure continues.

But this issue is not just about the harvest. You will find many more stories to inspire, inform and entertain you. Have you ever thought about building a tree house? Is your backyard chicken-ready? Not sure what to do with the holiday recyclables? Have you ever explored Cottonwood? Turn the pages for information on these and other topics.

Of course we still have our regular favorites: He’s Green She’s Green, Cool and Outrageous Stuff, and Green Scenes, where you will find lots of activities this month.

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Our Work Green section continues to lay the foundation for a sustainable business, including networking and other business events. Our Green in the News briefs begin with something very important to us here at Green Living. We have partnered with The Arizona Community Tree Council to help reforest northern Arizona. About 15,000 acres were devastated by fire three years ago and the barren land is now vulnerable to flooding, landslides and water contamination. If you would like to help, you can subscribe to Green Living.

For every print magazine subscription we sell now through Dec. 31, $1 will be donated to the council. If you prefer to sign up for our free digital subscription, you can still donate $1. It may not sound like much, but for each dollar we donate, a ponderosa pine sapling will be planted in the area.

If you already subscribe to the magazine, thank you. A Green Living subscription would make a great gift for a friend or family member.

And in the spirit of giving, if you are fortunate enough to be blessed with abundance this holiday season, please donate to your local food bank.

Wishing you and yours a very Happy Thanksgiving!

Cheryl Hurd Editor-in-Chief

November 2013 | greenliving

3

M a g a z i n e Your conscious life

M a g a z i n e Your conscious life PUBLISHER

EDITOR-IN-CHIEF CREATIVE DIRECTOR DIRECTOR OF OPERATIONS Your conscious life SENIOR ADVISOR

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DEC

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November 2013 | greenliving

5

nutrition farMer’S MarKet Cheryl

Dorie

bountiful harveSt ABUNDANCE AWAITS AT LOCAL FARMERS MARKETS

BY CHerYL HUrD

L

ight summer fare shifts to heartier meals this time of year as farmers harvest a bounty of winter squash, leafy greens, beets, broccoli and other vegetables. Farmers markets buzz with shoppers relishing the fresh produce being offered by locals.

“November is exciting because it is when the fall harvest first starts,” explains Derek Slife, co-founder of Chow Locally, a company that delivers locally-sourced fresh produce from farm to table. “I really want people to eat more fresh whole foods,” Slife says.

Whether you shop the farmers markets or subscribe to a business that shops for you, fresh produce definitely has its advantages. The food is fresher and has more flavor. Smaller growers are able to experiment with heirloom varieties to provide more options. Buying locally is an investment in the community and with minimal packaging and less

transporting, shopping the farmers markets also supports a sustainable lifestyle. Slife, who is an advocate for a better local food system in Arizona, encourages shoppers to talk with the farmers about their farming practices.

While smaller farms may not be able to afford an organic certification from the United States Department of Agriculture, many are Certified Naturally Grown (CNG) by a non-profit company that has similar standards and monitors farms through peer inspections. “Knowing how (the produce) was grown, and being able to support someone who lives in your community is important,” Slife says. “There’s something truly magical about knowing the source of your food.”

ASU’S FM Cady Mall North of East Lemon Street, Tempe Nov. 5 and 19, 9 a.m. - 2 p.m. eoss.asu.edu/farmersmarket

ROADRUNNER FM 3502 E. Cactus Road, Phoenix Saturdays, 8 a.m. - 1 p.m.

602-290-5067 azcommunitymarkets.com

ORO VALLEY FM Steam Pump Ranch 10901 N. Oracle Road, Tucson Saturdays, 9 a.m. - 1 p.m. heirloomfm.com/markets

OLD TOWN FM E. First Street & N. Brown Ave., Scottsdale Saturdays, 8 a.m. - 1 p.m. azcommunitymarkets.com

JESSE OWENS PARK FM 400 S. Sarnoff Drive, Tucson Fridays, 9 a.m.-1 p.m. heirloomfm.com/markets

SUN CITY FM 16829 N. 99th Ave., Sun City Thursdays, 8 a.m. - noon azcommunitymarkets.com AHWATUKEE FM 4700 E. Warner Road, Phoenix Sundays, 9 a.m. - 1 p.m.

602-290-5067 azcommunitymarkets.com ANTHEM FM 41703 N. Gavilan Peak Pkwy., Anthem. Sundays, 9 a.m. - 1 p.m. azcommunitymarkets.com HILTON VILLAGE FM 6045 N. Scottsdale Road, Scottsdale Tuesdays, 9 a.m. - 1 p.m. azcommunitymarkets.com CITADELLE PLAZA FM 59th Avenue & Utopia, Glendale Wednesdays, 4 - 7 p.m. azcommunitymarkets.com

26 greenliving | November 2013 2013

NORTH SCOTTSDALE FM 8740 E. Shea Blvd., Scottsdale Saturdays, 8 a.m. - 1 p.m.

9343 E. Shea Blvd., Suite 115, Scottsdale Nov. 13, 5:30 - 8:30 p.m.

Home and office delivery available on website.

602-753-7374 northscottsdalefarmersmarket.com

GILBERT FM 222 N. Ash Drive, Gilbert Saturdays, 8 a.m. - noon gilbertmarket.com ST. PHILIP’S PLAZA FM 4380 N. Campbell Ave., Tucson Saturdays, 9 a.m.-1 p.m. heirloomfm.com/markets MESA COMMUNITY FM 263 N. Center St., Mesa Fridays, 9 a.m. - 1 p.m.

602-290-5067 azcommunitymarkets.com CAREFREE FM 101 Easy Street, Carefree Fridays, 9 a.m. - 1 p.m.

602-919-9094 azcommunitymarkets.com

Photo by Natalie Maynor

METROCENTER COMMUNITY FM

9617 N. Metrocenter Pkwy., Phoenix Sundays, 2 - 6 p.m.

602-888-6226 metrocentermarket.com SUPERSTITION SUPER FM 3440 S. Hawes Road, Mesa Thursdays, 4:30 - 7:30 p.m.

602-432-6865 superstitionfarm.com

CHOW LOCALLY Chow Share is a subscription service that provides you with fresh, local produce. chowlocally.com BOUNTIFUL BASKETS FOOD CO-OP

A grassroots cooperative, BBFC distributes produce baskets and breads through the participation of volunteers. bountifulbaskets.org

GRAND CANYON UNIVERSITY FM

The Quad, 3300 W. Camelback Road, Phoenix Nov. 13, 10 a.m. - 2 p.m. gcu.edu

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Jeff

[SeCtion feature naMe] Dorie

Jeff

heritage inSPireS love of land RAMONA FARMS RETURNS NATIVE FOOD SOURCE TO COMMUNITY

BY CHerYL HUrD

R

amona Button, at age 13, climbed the Sacaton Mountains with her father—a trip they made several times throughout her childhood. It was in these mountains that her father taught her to meditate, listen to the wind, and understand the earth.

The teen and her father stopped for a moment and she surveyed the barren stretch of desert beneath them. The land had once been agriculturally rich, but water issues had diminished the farmland on the Gila River Indian Community. Her father sat beside her and asked, “What do you see?”

Ramona answered honestly, “Dirt and sticks.”

But her father, Francisco Smith, had a vision. “I see greenery,” he told her, gesturing to the vast expanse of barren land. “I see it all green. You are going to do it.

It will be a part of you.”

FArM LIFe Decades after her father’s prediction and after a full career in nursing, Ramona returned to farm her family’s land. She still remembers her father’s words,

FArM FACTS • Farm 4,500 acres.

• Lease land from family and community members.

• Hire community members to work the fields.

• Crops include: white and brown tepary beans, black-eyed peas, Pima club wheat, blue and white Hopi corn, white Sonora wheat, durum wheat and cotton.

For a complete list, contact Ramona Farms.

520-418-0900 ramonafarms.com

greenlivingaz.com greenlivingaz.com

and the time she spent with him in the desert as a little girl. At the age of 4 she was helping him plant seeds, “three or four in a hole and one for the insects.” It was a fun and healthy time with hard work, lots of exercise and eating naturally.

“He would take his bow and arrow. That’s how we got our fast food,” explains Ramona. “Then we ate prickly pear for dessert. My whole farming experience with my father was wonderful,” she says.

She also learned about the healing power of herbs from her mother. “My mother and father were very instrumental when I was growing up to help me learn these things, to share them with my family and now to share the foods with the rest of the country.”

Two years after her father’s untimely death, the first ten acres of Ramona Farms were planted. Today, Ramona and her husband, Terry Button, grow crops on 4,500 acres, including black-eyed peas, varieties of corn and wheat, among others.

But it is the tepary bean that has a special significance to the community.

Photo by Cheryl Hurd

Cheryl

November 2013 | greenliving 73

[SECTION NAME] Cheryl

Dorie

TEPARY BEANS RETURN The tepary bean, rich in protein and low on the glycemic index, is a staple in Native American diet and has been throughout history. The beans were discovered in the Casa Grande Ruins, a prehistoric Hohokam structure, and are an ancient bean of the Photo courtesy of Ramona Farms Akimel O’Odham and Tohono O’Odham tribes in the Sonoran Desert. Over time, the beans dwindled until there were few plants to be found on native soil. The community elders asked Ramona to replenish the nearly extinct food source.

Ramona’s father had the foresight to save some white and brown tepary seeds. She discovered them in his old trunk, stored in glass jars. Because they were kept cool in the old adobe home of her childhood, the seeds were still viable. Ramona began farming the tepary beans and worked with Native Seeds/SEARCH(a non-profit seed bank that strives to replenish native plants of the southwest) to share them with other farmers in the region.

Originally, Ramona would deliver the beans to the community from the back of her truck in 100-pound burlap sacks. Word spread that the popular food source was available and soon she was providing them to communities in Yuma and Parker. The beans were stocked in a few of the smaller local stores.

Today, the beans, and other traditional, heirloom and non-traditional food products are packaged and distributed commercially through select local grocery stores and distributed online.

While sharing her family’s story and touring the vast acres of farmland on the Gila River Indian Community, Ramona stopped to let us take in the spectacular view. We stood amid waist-high cotton plants with the Sacaton Mountains in the distance…and just like her father predicted so many years ago, all Ramona could see was green.

TRADITIONAL POSHOL INGREDIENTS: 1 lb. brown tepary beans (cleaned, rinsed and soaked) 1/4 cup whole wheat kernels 1/8 cup dried roasted sweet corn or white corn (optional) 1/4 onion (quartered or diced) 1/2 clove garlic (optional) 1/16 tsp. of cumin (1 pinch) 1 dried red chile pepper (whole) 1/8 lb. bacon fried and crumbled (optional) DIRECTIONS: 1. Sort and rinse beans.

2. Add water to cover plus 2 to 4 inches.

3. Bring all ingredients to a rapid boil for 30 minutes.

4. Reduce heat, cover, and simmer 4 to 6 hours (or until tender).

5. Great when cooked in a crock pot.

Recipe courtesy of Ramona Button, owner of Ramona Farms

4 greenliving | November 2013

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Jeff

GIVING bACk

GROW

& SHARE THE bOUNTY At certified organic DUNCAN FAMILY FARMS we’re committed to growing HEALTHY FOOD that’s GOOD FOR YOU and the environment

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JOIN OUR SALAD A DAY Are you a previous SaladPROGRAM a Day customer or just looking for a great source of local produce?

THE DUNCAN WAY DuncanFIND Family Farms happy to announce AND OUTisHOW TO GET it is partnering with Chow Locally to offer a new program that makes getting healthy, sustainably grown Arizona A FRESH bAG OF VEGETAbLESfood easy and fun!

Through Chow Locally’s Chow Share Program, you can get Duncan Family Farms produce along with lots of other DELIVERED WEEkLY. GRAPHIC STANDARDS MANUAL

locally grown foods in one weekly box. You’ll also get lots of recipes and access to exciting events, such as farm tours, cooking classes, and more. For more information, please visit chowlocally.com and support your local farms! www.saladadaytheduncanway.com • phone 623.853.9880 twitter: DuncanFamFarms facebook: Duncan Family Farms AZ

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9

gardening feature Dorie

Photo by Mike Marakawalv

Cheryl

benefiCial bugS MAKE GREAT GARDENERS

BY TAYLOr GOeLZ

G

ardening in the desert has never been an easy task, but during the last 33 years Arbico Organics in Tucson has tried to make it just a little bit easier…and a lot greener. Even before going green was the hip thing to do, Arbico was there promoting natural and healthy solutions to any garden ailment, as an alternative to the more common method—pesticides. Owner Sheri Herrera de Frey boasts that “Arbico was ‘green’ before the color ‘green’ was even in the Crayola color box!”

One focus of Arbico’s business has always been organic growing, including natural fertilizers and tips and tools for composting. Frey attributes the company’s growing success to the burgeoning green revolution in the United States. “People [want] food that tastes good, is good for them, and is not tainted by caustic synthetics such as those found in synthetic fertilizers and soil amendments, nematicides, fungicides, herbicides and most importantly, insecticides.” Arbico is able to provide people with the means to grow food for themselves from non-genetically modified seeds so they know where their food is coming from. Arbico’s customer base includes a wide variety of green consumers, from large conventional farms to local home owners with a passion for gardening. While this variety is good for business, it also means that Arbico must always be prepared with the supplies to deal with many different demands.

SeASOnAL GArDen PrePArATIOn The time of the year is a major factor in determining what products sell best. Frey says that in early spring, when gardens are just getting started and need preparation, seed

210 greenliving greenliving | | November November2013 2013

care, fertilizers and soil amendments are most popular. Once the plants start to grow, natural herbicides sell well for weed control. Finally, around March, insects begin to become a nuisance and the unique products of Arbico come into play— their beneficial insects.

Frey says that, by far, Arbico’s beneficial insects are their most popular products. They’ve turned bugs into big business.

Arbico advertises that its insects don’t harm people, plants or pets, which is an important claim in this era of industrial, chemical farming. All gardens, big or small, have pests, and beneficial insects are a way to get rid of them naturally. The theory behind beneficial insects is simple. Instead of using toxic, noxious chemicals on and around your garden, you release these insects and let them get rid of your pest problem.

One of the most prolific success stories at Arbico is that of the fly parasite, or Fly Eliminators, that they have been raising since 1979. Frey describes them as “gnat-sized, tiny insects that control flies in their pupal stage of development.”

Flies are a problem in any situation, so Fly Eliminators are primarily used by places like feedlots, dairies, zoos and livestock owners.

One of Arbico’s most recent innovations with bugs is something Frey calls “Ladybug Celebrations.” Frey explains it as a way to green your special event, be it a wedding, graduation or birthday celebration, by releasing ladybugs instead of harmful, polluting latex balloons or wasting rice.

With natural, buggy solutions to more than 30 types of pests and other creative, green advancements, the ways of Arbico Organics should be the way of the future in agriculture and farming. arbico-organics.com

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November 2013 | greenliving

11

[SECTION tree houSeS NAME]

LIVInG ALOFT

THESE HOMES: SUCH TREE-HUGGERS!

BY DAVID M. BrOWn

S

hipwrecked, The Swiss Family Robinson built a tree house and were connected with the island’s rhythms and songs; the high-rise bridged their dependable 19th-century-class European life with the uncertain life of the wild. The Lost Boys in Peter Pan built their house in the Hanging Tree, affording convenient entrances and exits from malefactors. And the forest elves of Middle Earth thought branch life splendid in J.R.R. Tolkien’s Lord of the Rings.

But living in the trees is no longer just a cool concept invented in an author’s imagination. London designer Antony Gibbon, in fact, has designed such a home from the Tolkien trilogy, calling it “Roost Treehouse” –– pod-like capsules with sleeping quarters and a spiral staircase leading to an outdoor viewing platform, which connects to adjoining pods. antonygibbondesigns.com In September, Tree Houses (Skyhorse Publishing), a book compiled by Barcelona’s Loft Publications, was released –– a

12 greenliving | November 2013 2013

celebration of the joy of living high, arboreally. In it are 50 extraordinary examples of various tree houses from around the world: childhood play forts, hideaways for pubescent girl-or boy talk, adults-only hotels, getaway spaces, guest and vacation houses, business offices, even urban and forest tree cabins erected in environmental protest.

Tree houses now are creations not for children but for adults, satisfying a variety of mature needs—functionality and caprice, affordability and spare-no-expense, green and eccentric.

If the great outdoors –– from local parks to national parks –– is an ideal place to re-center from the excesses of indoor urban life, then tree houses are way stations in-between.

They are wild but without wilderness, adventures of the soul without Survivorman. They lead you along the green path: embrace the environment, live close to it, learn. They are just as often backyard as backwoods. They are today’s Thoreau gesture—Walden Pond just beyond Concord.

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November 2013 | greenliving

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One architect, Pete Nelson –– the “Treehouse Guy” from his Animal Planet series –– has created some of the world’s great tree houses. Nelson lives in Fall City, Washington with his wife Judy and their three children, Emily, Charlie and Henry. He is also a card-carrying tree lover, shipwright and builder of just about anything, including guest houses, vacation homes and tree houses.

“I built my first tree house when I was about 8 years old in the front yard of my Ridgewood New Jersey, home,” says Nelson. “My dad taught me how when he built my first tree house in the backyard of that same home.”

Nelson was fascinated with trees and working with wood.

He built model boats with his grandfather in his Long Island workshop, worked as a carpenter and, newly married, moved with Judy to Seattle where he started building homes.

Then tree houses re-entered his life. A high school friend sent him an illustrated book on how to build one.

He has followed with many more. Through his company, Nelson Treehouse and Supply, he has designed and built tree houses, many including all utilities, in seven countries including Japan, Morocco and Spain, and in more than half of the United States (although not yet in tree-rich Arizona).

The largest house in Ramona, California, included 920 square feet of interior space with another 500 square feet of decking. Completed in 2003, it was unfortunately consumed by the wildfires there in the later part of the decade.

“There are many reasons why adults love tree houses, but I think the main one is to get back to nature and rekindle the days of innocence and wonder,” says Nelson, whose sixth book on tree houses was released in May. In 1997, he co-founded both the TreeHouse Workshop, which teaches hands-on tree house design and construction, and the Global Treehouse Symposium held each September. Outside magazine has added him to its “League of Extraordinary Gentlemen.”

Nelson adds that each client builds according to predilections and recollections: “The charm comes down to aesthetics and design; like any personal structure, the character will reflect the character of the person who builds it.” In this spirit, he and Judy created their Treehouse Point, an environmental tree house hotel and retreat center in Issaquah, Washington.

Adding to a long-term commitment of embracing nature through their craft, Nelson and his crew incorporate many sustainable components such as the extensive use of salvaged and repurposed materials. “That keeps the spirit of the tree houses we built as kids.”

“Tree houses still excite me to the same degree that they did when I was 12,” Nelson adds. “If you can find that in life, that is gold –– and I pursue it with every fiber of my being.”

David M. Brown is an Arizona-based freelancer, azwriter.com Opposite and top right photos by Adam Crowley Bottom right photo by Troy Q

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Pets PetS Cheryl

Dorie

ChiCKen CooP for the Soul?

POULTRY PALACES AND QUICK CHICKEN TIPS

BY SIMOne BUTLer

T

he popularity of livestock ownership is growing — and with good reason.

Chickens raised at home tend to produce tastier eggs and meat than you’d find at the supermarket, and some chickens make excellent pets.

However, there are those who are on the fence about fowl play, with many questions about the maintenance of their feathered friends. Luckily, I was able to venture out to some of Arizona’s previous and current Tour de Coops participants and snag some valuable information on raising, housing, and caring for backyard chickens. Before purchasing chickens, check with your local city or town ordinances to be sure chickens are allowed.

SCOrCHInG SUn In Arizona, the number one threat posed to micro-livestock is the heat.

Since chickens naturally give off a lot of heat and can’t sweat, you have to take

Hen eSSenTIALS Chickens, for the most part, require minimal effort as long as you set them up with the basic necessities.

precautions during said excruciating times.

• Always keep a fresh water supply for your chickens. Running or circulating water is preferred.

• Make sure that the chickens have a reliable source of shade that doesn’t vary depending on the time of day, and keep the food and water bin beneath that shade source.

• Provide your chickens with a basin full of water to dip their feet in. The foot bath helps to keep them cool.

• Install a misting system.

ChiCKen breedS beSt Suited for ariZona AUSTrALOrPS This smaller (but heavy) breed is the goto for egg laying, and they hold up in heat pretty well.

Of all the chicken owners, the Australorps are revered as the most docile and friendly.

MInOrCAS Another docile, heat-tolerant bird, Minorcas are known to lay well when temperatures exceed 90 degrees. They’re a little flighty, so some warming up to them is needed.

LIGHT SUSSeX CHICKenS These are great, heat-resistant layers that tend to lay above-average-sized eggs. They are an excellent, friendly dual-purpose chicken.

216 greenliving greenliving | | November November2013 2013

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Feed and water dispensers are standard issue Metal containers are popular and sturdy, and allow for easy gauging of food levels and refilling.

Hens roost as an instinctive method of protection. Be sure to provide your hens with a place they can perch that is at least two feet off the ground.

Any higher distance should have a ramp for easy access.

Nesting boxes are where hens lay their eggs, so they need to be comfortable and safe. Lining them with hay or shredded paper works well. If your hens need convincing that the designated spot to lay is indeed safe, place a false ceramic egg in the spot, to reassure them.

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Hen HOUSInG When building or buying your chicken coop, there are some major things to take into consideration. If you don’t, you risk ill health or even premature death of your lovely birds.

• Ventilation of your coop is key. Be sure that it is spacious enough to keep airflow optimal.

• Plan your coop location with consistent shade in mind. You don’t want to place your coop in a position where ample amounts of sunlight hit your hens, or heat from a nearby wall is radiated onto them. The poor girls will be miserable, and run the risk of dying from a heat stroke.

• An adequate-size run is important so chickens can peck about and happily forage without feeling cramped. If you choose to let your chickens roam in the yard, be aware that they will help themselves to your precious plants if given the chance.

• Don’t be afraid to try something new, and personalize your coop so that both you and your chickens can call it home.

A PULLeT’S PreSCrIPTIOn Have a first-aid kit for your chickens for small incidents, or when a trip to the vet needs to be delayed. Here are some items to include: • Blue Lotion, Blukote, and/or Pine-Tar, which is used to prevent feather plucking/picking and to heal open wounds.

• VetRx is good if your chicken has respiratory problems.

• Xenodine for flesh wounds.

• Quick Chick, or a similar pedialyte for a sick chicken.

• Vaseline, to repel insects such as lice and mites. Also repels water, and works to prevent frostbite.

LeArn MOre The option of renting chickens is available through rent-a-hen, 7241 N. Ninth Ave., Phoenix. 602-316-8434 rentahen.com If you don’t want to build your own coop, you can purchase a popular coop solution by Eglu. omlet.us Visit the Tour de Coops and Sustainability Festival, Nov. 16 10 a.m. – 4 p.m. at PHX Renews, northeast corner of Central Avenue and Indian School Road, Phoenix. tourdecoops.vpaaz.org. Join the Valley Permaculture Alliance Micro Livestock group, phoenixpermaculture.org or go to backyardchickens.com.

ADVICE FROM COOP OWNERS Bill Bogle and Mark Moore: “Always have three chickens. Chickens are group animals. Having at least three guarantees a sense of security.”

Bill and Mark’s coop was custom-built with the blueprints to boot. The egg box slides out from the side for easy egg access, and the floorboards are removable for effortless cleanup. Their chickens are quite posh, too, as the coop features a decorative stained glass window.

greenlivingaz.com greenlivingaz.com

ryan and erika Wood: “Have at least a 10-foot by 2-foot chicken run so they can roam about, and be wary of the pecking order. It’s a real thing!”

Ryan and Erika’s coop is something of an upcycler’s dream. A repurposed dog kennel comfortably houses their chickens, and a baby crib was transformed into a functional and sleek egg-laying area.

Matt newton: “Anybody can do it…

As soon as you get chickens, you will find out that everywhere, chickens are [all] around you!”

Matt’s chicken condo is a functional and aesthetic gem. Built from scratch, his coop features a small drop-down hatch, allowing for easy egg access. His chickens also have access to an all-youcan-eat salad bar.

Photos by Simone Butler

November November2013 2013 | | greenliving greenliving 173

green gift guide

loCal gift giving SUBMITTeD BY LOCAL FIrST ArIZOnA

I

f you’re thinking how best to go green with your holiday gift giving, consider the effect your dollar has on the local economy. When you purchase your holiday gifts locally, you’ll also give the gift of a sustainable local economy. By spending your money at a local business versus a chain store, up to four times more money stays in state and circulates many times over in the local economy.

These extra dollars go towards supporting local jobs and other local businesses, and keep tax dollars in the state to support necessary safety services and schools.

Additionally, some studies have shown that online shopping is not always better for the environment than traditional shopping trips, so you should not feel deterred from venturing out to your favorite local businesses for your holiday shopping.

If you want your gift to send a message of economic and environmental sustainability, you can also visit a local vintage or antique store for a great selection of unique re-used items. Another option is to give a gift card from a local service-provider, such as a hair stylist or car repair company. Your friend will certainly thank you for this gift the next time he has a flat tire.

Be sure to keep these ideas in mind during your holiday shopping to remember the greater impact of your purchasing power. When you shop locally, you’ll not only find one-ofa-kind gifts for your loved ones, but you’ll also support and invest in the greater community.

To find local businesses near you, visit the local business directory at localfirstaz.com.

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Kit can be purchased for $39.99 at Me The Artist, 5355 E. High St, #109, Phoenix or by calling 480-822-7999. We also ship! metheartist.com

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green gift guide

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These gorgeous wedding rings were hand made to order with 100% recycled metals and earth-friendly lab created Moissanite. Krikawa Jewelry Designs, 4280 N. Campbell Ave., Suite 107, Tucson. 520-322-6090. Krikawa.com

Striking Stone’s custom engraved rocks are as individual as the leaves of fall. From big to small, they take your design and create a unique and everlasting natural gift. Visit their studio, 20816 N. 20th Ave., #30, Phoenix, to take part in the experience and watch your art come to life. $9.50 602-284-0302 strikingstone.com

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QUEEN CREEK EXTRA VIRGIN OLIVE OIL Queen Creek Olive Mill is Arizona’s only producer of Extra Virgin Olive Oil. Use our unique gift boxes to fill your “Nice” list this year. Online at queencreekolivemill.com or at our 4 locations: Biltmore Fashion Park, Kierland Commons, Queen Creek-Rittenhouse and Combs Rd., and La Encantada, Tucson. queencreekolivemill.com

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FEEDING a nation

SUCCESSFUL BUSINESSES SATISFY MULTIPLE NEEDS

BY Dr. AnTOn CAMArOTA

O

ne of the most important principles that sustainable organizations follow is to align their products and services with multiple human needs. The better a company’s products and services are aligned with our needs, the more desirable they become in the eyes of customers.

High alignment with human needs also applies to employees.

Employees who feel their work is meaningful tend to be more motivated, experience higher energy levels, and be more satisfied with results.

A typology of human needs was defined by Abraham Maslow in his 1943 Psychological Review article “A Theory of Human Motivation.” This typology defines five sets of goals, and operationalizes the framework using a pyramid structure, and stating that people tend to focus on fulfilling lowerorder physical needs first (i.e. those appearing at the bottom of the pyramid) and then move on to fulfill higher-order psychological needs. If a physical need has not been met, a person will concentrate on that need first, and then consider their psychological needs. An example of this is hunger: when we are hungry, our first immediate concern is not to experience a sense of connection or achievement, but to feed our growling stomach.

In a sense, humans want to have their needs satisfied at all levels. Beyond the physical realm of physiology, safety, and security, Maslow’s hierarchy shows us that people desire love and a sense of belonging, self-esteem and status, and realization of their full potential. Thus we see that people have multiple types of hunger that they are motivated to sate. nATIVe SeeD/SeArCH APPLIeS MASLOW’S HIerArCHY A powerful application of this typology is in the design of a sustainable organization and the products and services through which it provides value to its customers, employees and other stakeholders.

The sustainability goal is to have a company’s products and services meet as many human needs as possible simultaneously—no easy task. This design effort requires considerable forethought to align the product and service design on many levels, including community integration, ecological restoration and economic viability. Sustainable products and services work on several levels at once, feeding our souls as well as our bodies, building communities and restoring the earth’s ecosystems.

An example of an organization and its products and services designed around Maslow’s typology is the Native Seed/ SEARCH Company in Tucson. Native Seed/SEARCH is a nonprofit seed bank focused on restoring the biodiversity of the American Southwest. The company is dedicated to preserving the traditional food crops of the native people of Arizona and northern Mexico. In the face of climate change, water scarcity, and monoculture planting, the company’s mission becomes critical in protecting food security by encouraging the planting of diverse arid-adopted crops.

Native Seed/SEARCH has sustainability as its core, and all of its conservation, distribution, education and volunteer activities support a more sustainable world. A state-of-the-art seed bank, cultural and educational programs, and the sale of native arts and crafts and food products in their retail store enable the company to address multiple needs simultaneously.

Supported by a high level of stakeholder integration, Native Seeds offers a time-tested approach to restoring and renewing locally adapted food systems. Here is their vision: “We envision the Greater Southwest as a place where farms and gardens, kitchens and tables, stores and restaurants are brimming with the full diversity of arid lands -adapted heirloom crops; people are keeping the unique seeds and agricultural heritage alive; and the crops, in turn, are nourishing humankind.”

PHYSIOLOGY At the most basic level, planting heirloom crops that have been adapted to desert climates over thousands of years provides a nutritious and stable source of food for farmers and their communities, meeting their physiological needs. By eschewing the monoculture of modern industrial agriculture and encouraging crop diversity, the heirloom seeds

222 greenliving greenliving| November2013 | November2013

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William Hochwalt William Hochwalt Financial Advisor Financial Advisor Managing Director - Investments Managing Director - Investments Tel: 800-453-6737 Tel: 800-453-6737 william.hochwalt@wellsfargoadvisors.com william.hochwalt@wellsfargoadvisors.com

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business

promote more secure sources of foods that are pest- and drought-resistant and do not require toxic fertilizers. The company is helping local agricultural communities to increase their food security, and become safer and more stable.

Additionally, the communities are shifting from consumers to producers of their own food and thus are restoring their local economies.

SAFeTY, LOVe AnD BeLOnGInG Perhaps even more powerful is how the company supports the love and belongingness needs of the communities that it serves. Rebuilding the local agricultural activities on which many native communities depend supports the reintegration of a social structure based on the cycles of the natural world, strengthening the people’s ties to the land, to their heritage, and to each other. The reestablishment of traditional farming methods including heirloom crops provides a solid foundation upon which the myriad of relationships found within a community can also flourish. Moreover, this stable base supports the esteem needs of the people by allowing a variety of social roles to emerge. eSTeeM Especially important is the respect given to individuals who seek to restore the almost lost planting traditions of their ancestors, as these individuals honor their heritage and in turn

are honored by the communities that respect this heritage. An important element here is the restoration of self-sufficiency: by planting traditional food crops, communities can become independent of the industrial agricultural system and turn into self-supporting groups, instilling confidence and a sense of self-worth. By shifting from consumers to producers of their food, the farming communities reassert their abilities to center themselves in their knowledge, skills, and abilities honed over hundreds and even thousands of years.

SeLF-ACTUALIZATIOn Finally, self-actualization can occur as many people find their calling within traditions that have been passed down for centuries. Countering the social instability of a modern industrial society, the preservation of traditional farming methods and the stability of the communities that these methods spawn provide a sense of one’s place in the world, with strong links to natural cycles. Even if a person is not directly involved in farming, within a stable community there are very likely to be many more opportunities to self-actualize than in a society in a state of disarray, or in a society in which the primary social role is that of a consumer.

Dr. Anton G. Camarota is Founder and executive Director of the Institute for Business Longevity, an Arizona organization dedicated to helping business leaders build sustainable companies. anton@the-ibl.org the-ibl.org

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business Dorie

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Cheryl

PICAZZO’S: An OrGAnIC eXPerIenCe

BY STeFFAnIe JenSen

P

icazzo’s Organic Italian Kitchen was one of the first restaurants in Arizona to promote a gluten-free menu— not an easy task for an Italian restaurant. In October, the locally owned chain with restaurants in Scottsdale, Paradise Valley, Flagstaff and Sedona added its fifth Arizona location in Tempe.

Picazzo’s owner Rick Freedman was a resident of Sedona when he opened his first restaurant in 2002. “I started Picazzo’s in Sedona by accident,” Freedman begins. “I have a passion for cooking and excellence of product [and wanted to] keep it simple.” Eight years later, Freedman felt it was time for a change—he wanted to “provide healthier dining choices.”

Mission accomplished. Today, Picazzo’s is organic, natural, and offers gluten-free options, but Freedman didn’t stop there.

“I wanted to make sure that every additive, preservative… everything is out,” he says, and in order to accomplish this “you have to constantly reinvent yourself,” says Freedman, who had to rewrite many recipes and find organic vendors.

THe PICAZZO’S eXPerIenCe At Picazzo’s, a lovely modern-day kitchen, the phrase “Where pizza is art” lines the wall. A waiter approaches to take my order and asks if I have any food allergies. I assure him that I do not. I order pepperoni pizza and salad, and then review the menu more closely. Items you would expect from an Italian restaurant are created with a deliciously healthy twist: ravioli stuffed with five cheeses or butternut squash, served with cream sauce, pine nuts and organic spinach; and pizza varieties including fig and gorgonzola, artichoke bottoms and hearts, and chicken Indian curry, to name a few.

The menu expands with gluten-free items such as the Pasta Bianca, a pasta dish tossed with free-range chicken, garlic, white wine, alfredo, fontina, white cheddar and organic

2greenlivingaz.com greenliving | November 2013

spinach. Appetizers and salads also are abundant and varied.

I pair my meal with endless, organic, homemade lemonade and then consider finishing with the Italian Olive Oil Cake topped with orange marmalade.

Organic food typically is associated with a higher price tag, “but it doesn’t have to be,” according to Freedman. He explains his vision of enabling customers to enjoy the benefit of eating organic by making it affordable.

THe GrOWTH OF An OrGAnIC enTerPrISe The economic downturn is a big part of what led Freedman to grow Picazzo’s from a local restaurant into an enterprise.

Freedman still remains very hands-on with his restaurants today, consistently holding them to the highest standard of organic excellence. He can still be found in the kitchen with his chefs talking about ways to improve the menu.

One of Freedman’s top priorities is keeping local. The majority of the produce is sourced through Arizona farmers, mainly in Nogales. There are also several partnerships with Arizona-based companies such as Queen Creek Olive Mill, Tom Sawyer gluten-free flour from Sedona and Stanley’s Homemade Sausage Company. Picazzo’s also uses Smart Chicken, which means the meats are hormone and nitratefree. What about pepperoni? Freedman explains that Picazzo’s only uses nitrate-free meat.

With the recent expansion into Tempe, Freedman and Picazzo’s are doing better than ever. There’s something new and exciting about this particular addition. “We are extremely excited about having one of the only organic juice bars in the state in our Tempe restaurant,” says Freedman. The restaurant opens daily at 7 a.m. and has a light breakfast menu. Now with five locations around the state, a new juice bar in Tempe, a Best Pizza award from Sedona in 2011, and countless fivestar reviews, Picazzo’s is a local restaurant not to be missed.

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November 2013 greenlivingaz.com | greenliving 25

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the biggeSt ProbleM You’ve never heard of

SCIENCE COMMUNITY STUDIES DWINDLING PHOSPHORUS SUPPLIES

BY KIMBeL WeSTerSOn

A

ccording to Jim Elser, the only reason to care about phosphorus is if you drink water and eat food.

Elser is a distinguished sustainability scientist at Arizona State University’s (ASU) Global Institute of Sustainability, and a Regents’ Professor of Ecology, Evolution and Environmental Sciences. He’s also the co-coordinator of ASU’s Phosphorus Sustainability Initiative and has studied phosphorus for more than 20 years. He is convinced that if we can find a way to recycle phosphorus, we can secure food supplies and ensure clean water for future generations.

CHeMISTrY 101 Most of us recall phosphorus being one of the elements on the Periodic Table – number 15 to be exact – but beyond high school chemistry and the label on multivitamins, we don’t know much else about it. All living things require phosphorus to live. Our bodies use phosphorus to synthesize calcium for bones and teeth, change food into energy, produce hormones and more. Phosphorus is an important ingredient in nucleic acids and is in our DNA. We cannot survive without it.

Plants can’t survive without phosphorus either and it is a key ingredient in the synthetic fertilizers that make high agricultural yields possible… but there’s a finite supply.

Phosphorus is derived from phosphate rock, and global deposits are dwindling. As supplies decrease, prices increase

26 2 greenliving greenliving | | November2013 November2013

(from $100 per ton in 2000 to $850 per ton in 2008), and those who need the fertilizer—especially those in developing countries—can’t afford it. In order to feed the earth’s 7 billion people, the supply and affordability of phosphorus has to be protected, or the supply increased. Increased? Impossible, since the supply is finite. Conserved? Certainly. Recycled?

Working on it.

An InDISPenSABLe nUTrIenT Elser is also a principal investigator and member of the steering committee of the Phosphorus Sustainability Initiative’s Research Coordination Network (RCN). The RCN is meant to bring experts in various disciplines into better communication with each other to integrate projects and focus on new analyses to answer questions about reducing phosphorus waste and recycling phosphorous.

Phosphorus is an indispensable nutrient for plants, but only one-third to one-half of it is used in the plants’ fertilizer.

Some gets trapped in the soil, but much of it gets leached out or eroded off. When it infiltrates water supplies, a chain reaction starts: phosphorus causes algal blooms, bacteria consume the algae and suck up oxygen, and lack of oxygen suffocates aquatic life creating areas where plant and animal life is unsustainable. The most infamous of these areas is the 5,840-square-mile (about the size of Connecticut) “dead zone” in the Gulf of Mexico.

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Jeff

FInDInG PHOSPHOrUS There are sources of phosphorus besides phosphate rock deposits. Every well-nourished human wastes phosphorus every day in their – well – waste. Wastewater treatment plants have been removing phosphorus from water for as long as 40 years because their phosphorus-rich water was another cause of algal blooms. Now, effluent treatment facilities have started to use a process that transforms sludge destined for a landfill into struvite, a pellet that can be used in fertilizer that’s commercially viable. Studies are underway about treating animal waste in the same way.

Another issue is food waste. Elser says about 50 percent of the global food supply “is lost before it even gets to the plate.”

In developing countries, waste happens mostly between the farm and table as spoilage. Most of the discarded food ends up in landfills. “There’s a lot of energy in that food. There needs to be technology to extract that energy value and get that phosphorus back to a field where it belongs,” Elser says.

THe PHOSPHOrUS FOOTPrInT Being mindful of our carbon footprint is a familiar concept, but what about a phosphorus footprint? To conserve this precious supply, consider making some simple changes.

Americans love lawns. According to information gathered by the U.S. National Aeronautics and Space Administration,

grass grown for lawns could be considered America’s largest crop. There are about 31.6 million acres of turf – almost 50,000 square miles – in the United States. Consider the tons of fertilizer applied to green up those yards every year, and xeriscaping or using organic lawn care could be a good alternative.

Since meat production is an inefficient process for phosphorus, consider eliminating or decreasing meat in the diet. Those who aren’t ready to become strict vegetarians can consider becoming demitarians, people who have committed to decreasing their meat consumption for environmental and personal health. Some restaurants already offer demitarian choices, serving the same entrée with only half the meat.

Other people choose to go organic. The U.S. Department of Agriculture’s National Organic Program prohibits the use of synthetic fertilizers on organic farms.

Some sources project phosphorus production peaking as soon as 2035. Yet as prices increase, users may get by with less, and suppliers will need to find or create new sources.

But since there is literally no way to make phosphorus – no way to synthesize it in a lab – and no way to produce food without it, research on conservation and recycling is imperative. As Elser says, this may be “the biggest problem we’ve never heard of.”

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BUSIneSS eVenTS NOVEMBER GREEN DRINKS Nov. 5, 5:30 – 7:30 p.m.

FireSky Resort and Spa 4925 N. Scottsdale Road, Scottsdale Co-hosted by the Hispanic Chamber of Commerce, the Green Chamber hosts its monthly green drinks event where you can network with locals involved in green business. greenchamber.org NOVEMBER COFFEE WITH THE BOARD Nov. 21, 8 – 9:30 a.m.

Cartel Coffee 1 N. First St., Phoenix Connect with more members in sustainability circles while getting an in-depth look at the inner workings of Green Chamber by sharing a cup of coffee with Green Chamber’s board of directors and others. greenchamber.org BIG GREEN EXPO Nov. 2-3, 10 a.m. – 5 p.m.

West World of Scottsdale 16601 N. Pima Road, Scottsdale Fall’s biggest showcase of sustainable products and services is held at West World the first weekend of November. There will be everything from sustainable landscapes and architecture to recycled home furnishings and transportation. exposaz.com/big-green-expo SOUTHWEST FACILITIES EXPO Nov. 6-7, 8:25 a.m. – 3 p.m.

Phoenix Convention Center 100 N. Third St., Phoenix The Southwest Facilities Expo is an opportunity to directly target customers for your sustainable business and meet face to face with many others in the business and expand your opportunities. facilitiesexpo.com/FeSW COMMUNICATIONS COMMITTEE MEETING Nov. 29, 11:30 a.m. – 12:30 p.m.

245 E. Congress St., Tucson The Communications Committee is made up of conservative politicians in Arizona looking to gain an alliance of writers, activists, consultants, and government insiders who share their goal of a more sustainable Arizona. usgbcaz.org

Green IN THE neWS

Photo by Brady Smith: USDA Forest Service, Coconino National Forest

reFOreST ArIZOnA Green Living magazine is partnering with The Arizona Community Tree Council to replenish the forests in northern Arizona that were devastated by fire three years ago. More than 15,000 acres were destroyed by the Shultz and Hardy fires and the barren land is now vulnerable to erosion, flooding, landslides and water contamination. For every print magazine subscription Green Living sells now through Dec. 31, $1 will be donated to the council. Dollar donations also are accepted with the free digital subscriptions. For each dollar donated to the council, a ponderosa pine sapling will be planted. The joint effort includes Green Living, The Arizona Community Tree Council, Arizona State Forestry and the City of Flagstaff. Local ponderosa pine seeds had been harvested years ago and stored in a seed bank at Northern Arizona University Research Greenhouse. After the fires, the council partnered with the university to grow some 5,000 native trees to be planted in the area. aztrees.org greenlivingaz.com VIennA UnIVerSITY OF TeCHnOLOGY WInS SOLAr DeCATHLOn Team Austria from the Vienna University of Technology won the Solar Decathlon held in Irvine, Calif., in October. College teams from around the world worked for two years to design sustainable solar houses for the competition. There were a variety of categories being judged including engineering and market appeal, but the overall winner was the one that best combined affordability, customer appeal, design excellence, energy production and efficiency. University of Nevada, Las Vegas took second place and the Czech Technical University placed third. The people’s choice award was given to the University of North Carolina at Charlotte. Arizona State University formed a team with the University of New Mexico and competed with a home designed to maximize comfort while paying tribute to desert wildlife.

They placed 17th. The decathlon is presented by the U. S. Department of Energy. solardecathlon.gov SOLAr-POWereD POOL CLeAner TO Be SOLD In AUSTrALIA Phoenix-based Solar Pool Technologies, Inc., the creator of energy-saving cleaning and sanitation products for swimming pools, has established two new dealers in Australia for its Solar-Breeze solar-powered robot pool cleaner.

Invented in Arizona, the Solar-Breeze is the world’s first and only solar-powered robot for cleaning swimming pools. It removes debris from the pool’s surface, distributes sanitizer and filters the water through a fine mesh. The Solar-Breeze is the first in a planned line of products that, when used together, may remove swimming pools from the energy grid. solar-breeze.com

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heavY MedalS banQuet HONORING LEED CERTIFICATION AND SUSTAINABLE PRACTICES SUBMITTeD BY U.S. Green BUILDInG COUnCIL ArIZOnA CHAPTer

T

he U.S. Green Building Council’s (USGBC) Arizona Chapter will be celebrating companies, municipalities and schools that have earned Leadership in Energy and Environmental Design (LEED) certification for their buildings at the Heavy Medals Banquet on Nov. 13. Mayor Greg Stanton will be the Guest Speaker and the Master of Ceremonies will be CBS 5 Morning host Pat McReynolds for this second annual event that serves several purposes. First is to acknowledge all certified LEED building owners and their supporting casts in the state of Arizona, from June 2012 to June 2013. Second, to provide attendees with some tips that we would like for each award recipient to share related to what they did that was unique in achieving their certification along with any lessons learned. The third purpose is to acknowledge schools for their role in enhancing sustainability in the state and finally to acknowledge specific municipalities and counties for their role in reporting and measuring themselves in sustainability. enCOUrAGInG eFFICIenCY The concept of this banquet was created upon realizing that after all of this dedicated work, these people should be publically acknowledged as well as to share with others how to get there. This year at Energy Systems Design they have been able to achieve a 50 percent energy reduction from their baseline through the installation of energy efficient measures.

“I am most proud that we could install some of the energy efficient measures that we advocate as engineers. We are able to control and measure our energy usage, and we are over 50 percent of energy reduction from our baseline.

We’re learning from the technologies that we’ve installed and we are able to speak from a point of experience rather than just recommendation to our clients,” said Halleh Landon, of Energy Systems Design– ENERGY SYSTEMS DESIGN OFFICE. DPR Construction was recently awarded the first Net Zero Energy certification in the southwest and is also the largest certified building in the world.

“Through the living building foundation, we were recently awarded a certification for being Net Zero Energy. What that means is, we produce as much energy on-site as we use in the course of a year. We’re the first in the southwest to achieve the certification and the largest in the world. LEED was not our focus from the start, which I think speaks volumes to the USGBC and LEED in that you don’t have to follow that score card to still achieve sustainability and to get LEED Platinum,” said Cassie Robertson, DPR Construction – DPR HEADQUARTERS.

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SeTTInG An eXAMPLe The Phoenix Sky Train was the first public transportation campus in the world to become LEED certified.

“The most unique part of this project at the Phoenix Sky Train was the fact that it was the first campus, LEED certified, public transportation job in the world. The reason why it was campus-wide was because it encompassed three separate buildings all registered under one project, with a train system connecting the three—which is very unique—and it made it very challenging through design, through construction, and through LEED certification,” said Jordan Lofgreen, Hensel Phelps – PHX Sky Train.

The USGBC is committed to recognizing these types of achievements and it is their intent to continue this type of acknowledgement banquet for the Arizona community on an annual basis. To earn LEED Certification on a building, owners must first declare it a goal and then put together a team, typically consisting of architects, engineers, facility managers and contractors. This process takes a lot of dedication by all to achieve final LEED Certification. In a similar fashion, schools and municipalities have to personally depend upon extra efforts for their key leaders to attain sustainability excellence.

CHALLenGInG COMMUnITIeS USGBC, through LEED, has transformed the way buildings are designed, built and operated. This, in turn, enables an environmentally and socially responsible, healthy and prosperous environment that improves quality of life for the community and the building’s inhabitants. Proof of that success is found in those attending this banquet, as well as the individuals who made this a reality in the state of Arizona. The USGBC of Arizona will take the opportunity at this event to roll out a dashboard, which serves to collaboratively challenge various cities, counties and states in their sustainable efforts.

USGBC AZ is currently working collaboratively with Maricopa County and Coconino County on this innovative dashboard that will be used as a barometer to assist in transforming communities. We are excited about the introduction of this city/county/school dashboard that clearly defines targets for ongoing community improvement.

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l i v v i vNEEgrrtw AclAA l lSl l li i ti ic v E r t i c A l

l E t U S c r E At E A h E A lt h Y E N v i r o N m E N t i N Y o U r h o m E o r o F F i c E l E t U S c r E At E A h E A lt h Y E N v i r o N m E N t i N Y o U r h o m E o r o F F i c E

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eco-travel eCo travel Cheryl

a river runS through it

Dorie

Photo by Michael P. Moriarty

THE MAGIC OF VERDE VALLEY

BY TerrI SInCLAIr

T

ravel to the Verde Valley and experience for yourself the magic so many others are discovering every day.

Among its many wonders you’ll find Arizona’s last free-flowing river, a riparian zone that supports abundant ecotourism, and a historic town with eclectic charm. The lush Verde Valley is home to the Verde River. Its water gave birth to Native American farming communities hundreds of years ago and encouraged settlers in the Gold Rush era. The area’s small towns, like historic Cottonwood, have as much diversity as the natural wildlife. Lonely Planet travel guide ranked the area as a top 10 travel destination for 2013. It’s a slice of Arizona that’s not to be missed.

Free-FLOWInG rIVer The 160-mile-long Verde River has been flowing through the canyon for more than 5 million years. It is considered a female river by the Native Americans who settled here, because she is gentle and receiving. Visitors come for fishing, birding, kayaking, camping, and four-wheeling.

The river has many supporters. Friends of Verde River Greenway (FVRG), along with the Verde Watershed Restoration Coalition (VWRC), and others are working to protect and preserve this precious ecosystem. Only 2 percent of Arizona’s land is considered a riparian zone, or land that runs along the banks of a river or stream, yet 80 percent of the wildlife depends directly or indirectly on this land.

FVRG community outreach coordinator Laura Jones says, “ ‘Friends’ is working on issues related to the overall health of the Verde Watershed. Our work includes partnering with public land managers and private landowners to ensure a healthy habitat for our plants, fish and wildlife. We encourage the community as a whole to take on the role of steward and preserve the Verde River.” On the VWRC website you can sign up to volunteer, donate or simply learn everyday actions to help with preservation. Balancing the river’s most precious

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resource is critical to ensuring it continues to flow for future generations. eCO-TOUrISM “When I made my first trip through the Verde Canyon, I was mesmerized. The ancient geology and archeology of the region were eternal,” says Dave Durbano, the owner of Verde Canyon Railroad. As soon as you hop aboard, you are transported back in time. The refurbished coaches have all the comfort of today with all the nostalgia of the 1940s era when the Pullman Company first built them. The restored FP7 diesel locomotives—originally from Alaska—are two of only 10 remaining in service in North America. In addition to the cars, the first bridge on the line is a recycled turntable from the Prescott roundhouse. The railroad is committed to preservation. Arizona Game and Fish depends upon the analysis of the diverse wildlife, including bald eagles that come to nest in the canyon walls.

Photo by Michael P. Moriarty

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eCo travel

eco-travel Cheryl

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Jeff

The Verde Valley Wine Trail boasts a variety of wineries and tasting rooms. The region has several characteristics that contribute to the award-winning wines. The top three are heat, rocky soil, and stressful growing conditions which force vines to survive and maximize fruit flavor. “Viticulture is an environmental and sustainable industry,” says Lindsey Higginson of Pillsbury Wine Company.

Photo by Michael P. Moriarty

The Verde Valley Wine Consortium, Arizona Wine Growers Association, and Yavapai College Viticulture program collaborate to help the Verde Valley grow and sustain itself.

The Taste of the Verde Valley is a perfect example of this

collaboration. Besides being an annual harvest celebration each November with music, food and wine, the event is also a fundraiser for future winemakers. Wine barrels are painted by local artists, displayed around the valley, and then auctioned off at the event.

HISTOrIC AnD eCLeCTIC Artists and entrepreneurs flock to the Verde Valley, many landing in historic Cottonwood. Cottonwood Economic Development Council president Casey Rooney says, “In addition to the long-term business people in our community, it’s the newly transplanted creative culture business people that are making the town so eclectic and successful.” Listed on the National Register of Historic Places, Old Town Cottonwood is rich with all kinds of boutique galleries, antiques, restaurants and accommodations along Main Street.

Rooney claims, “The secret to Old Town’s success is food, wine, and arts and culture.” The Walkin’ on Main event is the perfect combination that brings all these factors together on Nov. 9. walkinonmain.com. The city partnered with the Old Town Association, the Chamber of Commerce and Local First Arizona, among others, to promote the local economy. Local First Arizona created a Small Wonders map that helps visitors find Verde Valley attractions.

Restaurateurs Eric and Michelle Jursin started their Haunted Restaurant Group with The Haunted Hamburger in

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greenlivingaz.com 34 greenliving | November 2013

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eco-travel

eCo travel

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Jerome, a quaint community just up the hill (literally) from Cottonwood. Hungry visitors in Cottonwood now enjoy Nic’s, The Tavern Grille, and Pizzeria Bocce. The Tavern Hotel, a boutique hotel that offers every amenity within steps of historic route 89A, is the couple’s latest success.

Sustainability is the Verde Valley’s theme. Orion Bread Company owner Ryan Taylor believes, “Through sustainable business practices, education, and community service, a small business can make a large impact.” Orion is doing just that by recycling through Verde Earthworks, choosing geothermal to generate power, and biodiesel for its delivery truck. The bakery uses all natural ingredients and donates more than 400 loaves of day-old bread to local shelters. Orion, Crema Cafe and Red Rooster Cafe are continuing the rural farming heritage by sourcing their food locally.

MOre SIGHTS TO See Jerome’s mining history makes it the perfect spot to find all kinds of handcrafted jewelry. At Gold King Mine and Museum, you’ll find demonstrations of 100-year-old mining equipment, including the oldest sawmill in Arizona. goldkingmineghosttown.com Montezuma Castle is a 1000-year-old high-rise apartment that’s built into a limestone cliff. The ingenuity and survival of such architecture rivals the pyramids. nps.gov At the Blazin’ M ranch you’ll meet characters in a Western

Dorie

frontier town. Visitors can shoot a Colt .45 six-shooter, take a wagon ride, rope a mechanical horse, and tour ancient petroglyphs. If you stay past dark, you may see the ghost rider too. blazinm.com Page Springs Fish Hatchery includes an interpretive center and a self-guided hatchery tour, finishing in a visit to the show ponds. azgfd.gov Tuzigoot national Monument is an ancient village built by a culture known as the Sinagua. The pueblo consisted of 110 rooms, including two- and three-story structures. The first buildings were built around A.D. 1000. This is a national monument, so check for availability before visiting. nps.gov Out of Africa offers visitors the chance to see African wildlife such as giraffes, lions, elephants, and other animals. outofafricapark.com Photo by Crista Alvey MOre TO DO Chocolate Walk in Old Town Cottonwood Dec. 7 4-8 p.m.

Main Street merchants offer homemade confections. oldtown.org

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eco-travel Wine Cheryl

Dorie

RELAXING TrAnSFOrMATIVe Satiating ESCAPE TO OAK CREEK VINEYARDS AND WINERY

BY CHerYL HUrD

T

he energy at Oak Creek Vineyards and Winery is as fluid and varied as the wines sampled in their hillside tasting room. Just a few hours drive from the Valley, a few miles outside of Sedona, and walking distance to a lush bird sanctuary along Oak Creek, this Cornville vineyard and winery embraces visitors with a comfortable at-home feeling, whether home is Alaska, New Jersey, halfway around the globe, or a few minutes down the road.

The mood intuitively changes with each guest who enters, seamlessly creating a unique and memorable experience for every visitor. The ambiance is private and romantic for a young couple who retreat to the patio with their wine, perhaps a sweet and creamy Viognier. After sampling a flight of Oak Creek’s wines, a contemplative couple agrees on a bottle of Merlot and takes a seat outdoors. For the boisterous Alaskan and his feisty companions, the energy instantly heightens to match their strong personalities. A slap on the counter and hearty laugh confirms approval of the Arizona port wine–a sweet, kicked-up combo of Zinfandel and brandy.

“I saw Oak Creek online and it looked like a friendly place to go. Man can I pick ‘em. This was perfect. It’s good to be the king,” says Mike Vavra, who was visiting from Alaska.

Laughter erupts in the adobe style building. The wine stewards pour, conversations flow and strangers become friends, sharing a common bond—the love of good wine.

quality deli items and paninis, and build onsite casitas so travelers can spend the night on the property. She is currently adding patio space that will be surrounded by living bamboo.

“I love bamboo. It’s nice and green year-round. There’s something ancient about it.”

A reIKI eXPerIenCe The newest addition to the Oak Creek experience reveals itself as you approach the tasting room. To the right of the entryway, surrounded by sheer curtains moved by gentle breezes, is a covered patio open-air room where Reiki practitioners encourage guests to deeply relax, realign their chakras, and experience a healing energy transference.

“Reiki is guided meditation,” explains practitioner Zack Alexander. “We guide the energy that exists in the world into

MeeT THe OWner Guests settle in on the covered patio and lounge in the sun, enjoying good company and great wine. There is a relaxing energy that permeates the property, and busy lives are forgotten. Oak Creek seems to give permission to slow down.

Owner Deb Wahl understands her winery’s calming influence and its further potential and has a vision to create a sanctuary so guests can stay as long as they wish. When she first bought the property, it was a dirt lot. There were no other vineyards in the area that is now populated by them. Twelve years, several buildings and 4,000 grape vines later, Wahl’s vision, along with her vineyard, continues to grow. By spring, she plans to expand the kitchen, which currently serves top

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eco-travel Wine Cheryl

Dorie

Jeff

your aura. That’s what balances you.”

Reiki, a healing practice originally from Japan, opens you up and frees negative energy.

“It’s really great for stress relief and reducing tension,” says Alexander who, along with his partner Colè Jones, own Being Ki. Both are certified Usui Reike level 2 practitioners. They believe their location at the vineyard offers extra benefits for clients. “The vineyard is great not only because it’s outside in nature and it’s beautiful...a lot of people come to the vineyard to relax. It’s the tranquility that is so special about being up here.”

THe CUSTOMer KnOWS BeST Wahl says she listens to her customers and adjusts what the vineyard offers to best address their needs. Beyond her tasting room and patio, food items and gift shop, Oak Creek provides a lot of little extras to help visitors relax and feel at home. The property is dog friendly. Wahl also will find a

driver or limo service for customers who want to explore the area, and safely enjoy some wine tastings along the way. Within walking distance are opportunities to fish, hike and ride horses. Wahl prides herself on excellent customer service and her attention to detail pays off. Visitors leave happy, relaxed and satiated.

“This has been great,” says Jean Bacco, who traveled from Tucson with her husband, Nick. “The wine was excellent and the hosts were very knowledgeable and very personal. I definitely would recommend it.”

Wine stewards Lynn Smith and Michelle Elton say most customers tell them how much they enjoy the wine and that they feel at home at the vineyard. It is a culture developed

by Wahl. “She has a lovely way with the wines. We get a lot of unique flavors” Smith explains. “She has a beautiful way with everything she does.”

Oak Creek Vineyards and Winery is located at 1555 Page Springs Road in Cornville. oakcreekvineyards.net Photos by Cheryl Hurd

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[SeCtion Green Kids naMe] Cheryl

Dorie

tuCSon farM village

BY TerrI SInCLAIr

F

rom birthday parties to 4-H youth development, camps to fall harvest festivals, Tucson Farm Village provides a variety of creative ways to bring education and entertainment to its visitors.

Photos by Michael P. Moriarty

Green BIrTHDAY PArTIeS Pin the tail on the donkey, musical chairs and piñatas—that’s what I remember from the birthday parties of my childhood.

Today there is a new option—green birthday parties at Tucson Village Farm. Imagine your child spending his or her birthday harvesting crops, milking a cow, doing farm chores, and having a scavenger hunt around a working farm. “It’s all

part of the farm’s mission,” explains Elizabeth Sparks, the farm’s 4-H Youth Development Assistant Agent. “We teach kids how to grow and prepare fresh food while providing an environment where it’s safe to talk about trash.”

Amy Plopper hosts the green birthday parties at the farm.

She says, “It’s the best way to have a zero-waste, guilt-free, and super fun party.” Here are some of the many benefits.

• The farm itself is the “decoration” instead of disposable party décor.

• The party favors are usually edible, rather than plastic toys.

• The birthday cake is made from melon.

• The education about healthy food lasts for many birthdays to come.

• The money stays local and helps support the farm.

THe FArM Seasonal crops like basil, corn, cucumbers, eggplant, gourds, kale, melons, okra, pumpkins, squash, tomatoes, and wheat are grown on the farm’s more than one acre of cultivated land.

U-pick Tuesdays allow anyone in the community to come pick and purchase seasonal crops. Crops are grown organically, without pesticides or artificial fertilizer, which is why there is a compost bin with worms to make the natural fertilizer needed.

Seeds need to be harvested, wheat is separated from the chaff, and of course there is digging, planting and weeding. Sparks asks, “Do you remember how much you liked digging in the dirt?” The farm’s education stations are popular with the kids.

Gertie, the mechanical cow, gives children the opportunity to experience how to milk a cow.

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238 greenliving greenliving| |November November2013 2013

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PrOGrAMS AnD eVenTS The farm provides “ages and stages” programs that adhere to the 4-H Youth Development and 4-H mission. Some programs are offered during the school year and others are available after school hours.

• Lil’ Sprouts is a hands-on experience for 2 to 4-year-olds.

• Growing Forward is the K-12 nutrition education program.

• Digging Deeper and Youth Volunteer Corps both target middle and high school students.

• Farm Camp is a week-long immersive experience offered at the beginning of summer.

• Parents’ Night Out allows parents to have a date night while the kids work and learn on the farm.

• Harvest Festival is held in November—tour the farm, pet the ponies and goats, and sample healthy foods. rOOTS OF THe FArM In 2010 the first seeds were planted at Tucson Farm Village, a program of the University of Arizona College of Agriculture and Life Sciences. Pima County Cooperative Extension supplies office space and water, and the farmland and educational curriculum are provided by 4-H. All other expenses are funded by grants, donations, and program fees which means the more green birthday parties that are booked, the more children the farm can serve.

For more information: 520.626.5161 tucsonvillagefarm.org

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holidaY deCorating WITH THANKSGIVING LEFTOVERS

BY TerrI SInCLAIr, PHOTOS BY MICHAeL P. MOrIArTY

tin Can luMinaria You will need 1 tin can, a cutting board, a hammer, a nail, paper, a pencil, and a candle.

1. Remove lid and label, and clean used tin can.

Tip: Fill can with water and freeze to support hole punches.

2. Draw a shape on piece of paper to be used as a stencil.

3. Cut out stencil and tape stencil to can.

4. Place can on cutting board and use a hammer and nail to punch holes around stencil.

5. Soak can in water to remove ice, and then dry.

6. Optional: paint can or glue on decorations.

7. Place small candle in bottom, light and enjoy.

T

ake common recyclables from your Thanksgiving dinner, add basic crafting supplies and a little creativity—and you’ve got DIY projects that will take you into the next holiday season.

CandY boWl You will need a 2-liter soda bottle, scissors, pliers, permanent markers, a blow dryer, glue, and candy.

1. Remove the label and clean a used 2-liter bottle.

2. Cut about 3-4 inches from the bottom to separate the bottom.

3. Use a blow dryer to heat the plastic and pliers to bend it down.

4. Cut out a design from the top portion of the remaining bottle for decorating the bowl. (shown with candy canes) Tip: Use permanent markers to color the plastic.

5. Glue decoration to bowl.

6. Fill with candy.

40 2 greenliving greenliving| |November November2013 2013

CorK reindeer You will need 2 corks, watercolor crayons, glue, markers, cardboard, a toothpick, and pipe cleaners.

1. Place cork 1 on cutting board and cut in half.

Tip: Use a binder clip and serrated knife for easier cutting.

2. Cut each 1/2 piece into quarters for the legs.

3. Place cork 2 on cutting board and cut 1/3 off for head.

4. Glue the quarters onto cork 1 (body) by placing 2 at front and 2 at rear.

5. After glue is dry, use watercolor crayons to create hooves.

6. Make a red nose on the smooth part of cork 2.

7. Use a black permanent marker to draw eyes.

8. Glue pipe cleaners for the antlers and use small pieces of cardboard for the ears.

9. Use 1/2 of a toothpick to attach head and body.

10. Optional: attach ribbon to use as ornament.

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[SeCtion Green naMe] Kids Cheryl

Dorie

Jeff

SnoW globe You will need 1 jar, sandpaper, a small plastic toy or decoration, distilled water, glycerin (available at drug stores) or baby oil, glitter, and a hot glue gun or superglue.

1. Remove label and clean a used jar and lid.

2. Sand inside of lid to make surface rough for glue/epoxy (paint lid if desired).

3. Glue plastic toy or decoration to inside of lid.

Tip: Use lid of lotion bottle to raise toy up away from jar lid.

4. Add glitter and fill bottle with distilled water, glycerin or baby oil.

5. Screw on lid and enjoy.

gratitude Chain You will need 1 toilet paper roll, craft knife or scissors, a stapler or glue, paint, and markers.

1. Paint used toilet paper roll and let dry.

2. Cut roll vertically once.

3. Cut roll horizontally into 4 equal pieces.

4. Write “I am grateful for” on each piece.

5. Place one piece and a marker at each place setting for Thanksgiving dinner, and ask everyone to write something they are grateful for.

6. Collect all the pieces and staple or glue together in a chain.

7. Optional: Use chain to decorate Christmas tree.

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gift tagS and ornaMentS You will need 1 cardboard stuffing box, scissors, paint, glue, glitter, a hole punch, ribbon, and pens or pencils.

1. Flatten used cardboard box.

2. Draw snowflake stencil and cut it out.

3. Paint and decorate with glitter.

Tip: Use glitter glue for a one-step treatment.

4. Write “To:” and “From:” on gift tag.

5. Hole punch and attach ribbon for hanging or tying to package.

gift WraP You will need 1 paper shopping bag, water-soluble crayons, and water.

1. Cut down seam and flatten used grocery bag.

2. Use stencil to draw decorations on plain side of bag.

Tip: Cookie cutters make great stencils.

3. Use crayons with water to fill in stencil for a painted look.

4. Dry thoroughly and then wrap your package.

November November2013 2013 | | greenliving greenliving 413

recipes recipes Cheryl

Dorie

MesQUiTe SHORTBREAD COOKIES iNGreDieNTs 3/4 cup whole wheat flour 3/4 cup butter, softened 1/2 cup mesquite flour* 1/4 cup walnuts or pecans 1/4 cup maple or agave syrup

1/8 cup ground flax seed 1/8 cup oat bran (you can substitute ground oats or spelt flour) 1 Pinch of salt

DirecTiONs 1. Preheat oven to 350 degrees.

2. Combine dry ingredients in a bowl.

3. Incorporate wet ingredients.

4. Make 1½-inch balls of dough, then flatten with a fork.

5. Bake for 10-12 minutes on a greased cookie sheet.

6. Let cool and enjoy with fresh berries and whipped cream, or maple or agave butter. *Do you have mesquite and carob pods that need to be milled? Or do you need more information about mesquite pods? Valley Permaculture Alliance’s Annual Milling takes place Nov 16 and 17. Please visit phoenixpermaculture.org for details.

Recipe and photo courtesy of Valley Permaculture Alliance

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SOUTHWEST teParY bean Salad Dan Kalm, Agent 2654 N Campbell Avenue Tucson, AZ 85719 Dan Agent Bus: Kalm, 520-795-0231 2654 N Campbell Avenue dan.kalm.mrot@statefarm.com Tucson, AZ 85719 Bus: 520-795-0231 dan.kalm.mrot@statefarm.com

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ingredientS 2 cups brown tepary beans 3-4 ounces olive oil 1/2 tsp. ground cumin 1/2 tsp. ground Mexican oregano 1/4 tsp. ground celery seed 1/4 tsp. ground coriander 1/2 tsp. Ancho chili powder 1/4 tsp. crushed red chili flake 2 tbsp. chopped cilantro 3 garlic cloves minced

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Green SCeneS PUMPKIN DAYS AND FALL MAZE Ongoing through Nov. 10 Thursdays & Fridays 11 a.m. - 8 p.m., Saturdays 9 a.m. - 9 p.m., Sundays 9 a.m. to 5 p.m.

Tolmachoff Farms, 5726 N. 75th Avenue, Glendale Photo courtesy of Tolmachoff Farms Explore a six-acre family corn maze, child’s maze, a petting zoo, train ride and more. 623-386-1301 tolmachoff-farms.com

SCOTTSDALE SUPER EXPO Nov. 2, 10 a.m. - 5 p.m. and Nov. 3, 10 a.m. - 4 p.m.

WestWorld of Scottsdale, 16601 N. Pima Road, Scottsdale Home & Garden Show, Baby Boomers Health Fair, Health & Fitness Expo, and BIG Green Expo. $10 admission.

602-277-6045 exposaz.com/Scottsdale-super-expo TASTE OF THE VERDE VALLEY Nov. 2, 1 – 5 p.m.

Cliff Castle Casino, I-17, exit 289 Camp Verde Celebrate the annual Verde Valley wine harvest featuring wine, a beer garden, music from Gabriel Ayala and a painted wine barrel auction. 800-381-7568 cliffcastlecasinohotel.com

4TH ANNUAL PEORIA BEER FESTIVAL Nov. 2, 6 - 10 p.m.

Peoria Sports Complex, 8473 W. Paradise Lane, Peoria Sample beer and wine, and enjoy live music. Charity event. $35 admission. 623-773-8710 peoriabeerfestival.com

37TH ANNUAL ROCK-A-RAMA GEM AND MINERAL SHOW Nov. 1-3, 9 a.m. - 4 p.m.

High Desert Park, 19001 E. Jacie Lane, Black Canyon City This event includes fossils, rock identification, lapidary supplies, gold panning, beading, wire-wrapping, faceting, stone-carving, and more. 623-374-5262 highdeserthelpers.org

SOUTHWEST FIBER ARTS FESTIVAL

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Nov. 1-3, 10 a.m. - 5 p.m.

Easy Street & Ho Hum Road, Carefree More than 165 artists from around the country will have varied works of art on display. The festival boasts Arizona’s largest wine tasting of the year. 480-488-3686 carefree.org

Nov. 8-11, 10 a.m. - 5 p.m.

3250 Gateway Boulevard, Prescott Find one-of-a-kind items for your pets. All proceeds go to animals in need. 928-830-8692 unitedanimalfriends.org

Nov. 3, 10 a.m. - 4 p.m.

1 Burruel Street, Tubac For five years this festival has focused on fiber demonstrations, crafting, and wearable art. 520-398-2252 tubacpresidio.org

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Nov. 8, 9 a.m.- 8 p.m., Nov. 9 and Nov. 10, 9 a.m. - 5 p.m.

Tumbleweed Ranch, 2250 S. McQueen Road, Chandler Enjoy 1880s Old West lifestyle, featuring an old-fashioned culinary competition. Festivities include stage entertainment and gun fight reenactments. 480-782-2735 chandleraz.gov

COTTONWOOD WALKIN’ ON MAIN Nov. 9, 11 a.m. - 5 p.m.

Visit Old Town Cottonwood’s Main Street boutiques, galleries, restaurants, wine tasting rooms and shops. Event includes a classic car show and live jazz/ blues music. 928-830-8692 walkinonmain.com

2013 GREATER PHOENIX LIGHT THE NIGHT WALK Nov. 9, 5 p.m.

Tempe Arts Park, 700 W. Rio Salado Parkway, Tempe The Leukemia & Lymphoma Society’s Light the Night Walk has a 1-mile walk, kids’ zone, and fireworks. lightthenight.org/az CERTIFIED LOCAL FALL FESTIVAL Nov. 9, 10 a.m. - 4 p.m.

10 W. Portland St., Phoenix The festival features vendors, live entertainment, and an Arizona-produced beer and wine garden.

602-956-0909 localfirstaz.com/fall-festival JUNK IN THE TRUNK FESTIVAL Nov. 9, 8 a.m. - 3 p.m.

WestWorld, 16601 N. Pima Road, Scottsdale The vintage market includes giveaways, photo opportunities, and handmade products. junkinthetrunkvintagemarket.com ST. MARTIN’S NEW RELEASE FESTIVAL Nov. 9, 10 a.m. – 4 p.m.

Sonoita Vineyards, 290 Elgin-Canelo Road, Elgin Enjoy a variety of wines during the St. Martin’s New Release Festival. 520-455-5893 sonoitavineyards.com

Photo courtesy of Desert Botanical Gardens

CHILES & CHOCOLATE FESTIVAL

Nov. 15-17, 9 a.m. - 4 p.m.

Desert Botanical Garden, 1201 N. Galvin Parkway, Phoenix Sample gourmet chocolates and salsas from local valley vendors while enjoying live music. 480-941-1225 dbg.org

THE BIG HEAP VINTAGE AND HANDMADE FESTIVAL Nov. 15-17, 9 a.m. - 4 p.m.

38410 N. School House Road, Cave Creek Discover Arizona’s best upcycled, recycled, vintage, salvaged and handmade talents. 480-329-6118 thebigheap.com FIRESIDE STORIES Nov. 16 3:30 - 6 p.m.

Mesa Grande Cultural Park, 1000 N. Date St., Mesa Enjoy interactive storytelling, learn why a jackrabbit has such long ears, make a craft and enjoy a fireside snack.

480-644-3553 mesagrandeculturalpark.org TOUR DE COOP AND SUSTAINABILITY FESTIVAL Nov. 16, 10 a.m. – 4 p.m.

PHX Renews Park, northeast corner of Central Avenue and Indian School Road, Phoenix Tour de Coops is a self-guided tour and sustainability festival that celebrates urban chickens and sustainable living. The festival will include chicken-related contests, mesquite and carob bean milling, live music, children’s activities, food and a beer garden. 602-325-1230 tourdecoops.vpaaz.org

ARIZONA HEALTH & FITNESS EXPO Nov. 9-10, 10 a.m. - 5 p.m.

Salt River Fields at Talking Stick, 7555 N. Pima Road, Scottsdale This expo highlights healthy ideas for mind, body and spirit with workshops, screenings, home ideas and activities.

602-595-9835 azhealthandfitnessexpo.com

SPIRIT OF GIVING CRAFT SHOW

STAR NIGHT PARTY AND PRESENTATION

ANTIQUE & COUNTRY FAIR

Nov. 9, 7:15 - 10 p.m.

Red Rock State Park, 4050 Red Rock Loop Road, Sedona Spend an evening with your family under the stars. Meet the astronomers and gaze at planets and nebulas. Reservations required. 928-282-6907 sedona-arizona-vacations.com

Nov. 17, 9 a.m. - 3 p.m.

3482 E. River Road, Tucson The fair will include antiques, repurposed goods, local herbs and poultry, all accompanied with handmade art work, music and food. 520-877-6000 fairsandfestivals.net

2greenlivingaz.com greenliving | November 2013

Nov. 16, 9 a.m. - 3 p.m.

Doubletree by Hilton, 445 S. Alveron Way, Tucson More than 30 local artisans will feature hand-crafted and unique gifts all to be raffled by the end of the day.

520-797-1751 tucsonartsandcrafts.org

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He’s Green She’s Green John Burkhart

Jennifer Burkhart

Who says a Thanksgiving feast can’t be simple, healthy and eco-friendly? We tried a few organic, vegan or all-natural holiday favorites from the freezer and bakery to help make this Thanksgiving meal delicious and stress-free.

WHOLe FOODS | OrGAnIC SeeDUCTIOn BreAD he Said: This crusty loaf was outstanding! It’s made with wheat and malted barley flour and just about every seed you can imagine. Normally I like my malted barley with a little hops and some pizza on the side, but apparently it’s also delicious when turned into flour and baked into bread. A perfect side or appetizer for any occasion.

She Said: Might as well buy a loaf for each person because this hearty bread is seed-licious! I loved the crunchy crust combined with the moist, soft center. And butter complemented the nutty, wheat flavor perfectly. This is definitely a stick-in-yourteeth-and-embarrass-you-later type bread, so be sure to check your smile in the mirror before talking to anyone.

He gave it:

She gave it:

OrIGInAL FIeLD rOAST GrAIn MeAT CO. | HAZeLnUT CrAnBerrY rOAST en CrOUTe he Said: First off, this cooked roast looks nothing like it does on the box—the actual roast looks completely unappetizing. I thought it was a bean burrito gone horribly wrong. That being said, it was actually quite enjoyable. The meat-like filling was sweet and savory and the flaky pastry crust was delectable.

She Said: At $11.50 a pound, this roast better clean the kitchen too! Actually, this soy-free roast was very tasty, and worth the splurge for special occasions. It won’t fool any carnivores, but it will stand on its own as a flavorful, “meatloaf/sausage-like” main course. And from now on, I’ll take everything “en croute.” That crispy pastry crust was amazing.

He gave it:

She gave it:

eVOL | TrUFFLe PArMeSAn MACArOnI & CHeeSe he Said: I didn’t think mac and cheese could get any better, but I was so wrong. This Truffle Parmesan Mac & Cheese was absolutely amazing. The truffles really help to round out the cheese flavor and the crunchy bread crumbs push this one to heavenly status. I already want to go back to the store to buy more.

She Said: Ok, whoever added truffle sauce to good ‘ol mac and cheese is a genius! The truffles added an irresistible, deep, rich flavor and panko crumbs on top added a nice crunch.

Microwaving likely made the pasta rubbery, so I’d go for the 50 minutes in the oven. Trust me, it’ll be worth the wait.

He gave it:

She gave it:

365 | OrGAnIC QUInOA WITH VeGeTABLeS he Said: This one was made for that “oh no I forgot a side dish” moment. Nuke the bag for just under four minutes, and voila! You have a delicious sprouted grain and vegetable side that’s not only healthy, but tasty too. It was a little bit uninteresting in flavor straight out of the bag, but could be spiced up very easily.

She Said: This colorful side dish would pair perfectly with any dinner, holiday or not! Zucchini and sweet potato add color and sweetness to the mild red and tan quinoa. I would add a little lemon and salt to really make this dish pop.

He gave it:

She gave it:

WHOLLY WHOLeSOMe | DAIrY-Free PUMPKIn PIe he Said: This dairy-free pie was a classic case of beauty and the beast. The filling was beautifully smooth, and pumpkin-y sweet, but the crust was a chalky, dry, flavorless beast. I would say buy it just for the filling, but at $11 a pie that wouldn’t be cost-effective.

She Said: Wholly moley! If this is what going vegan tastes like, count me in! It was delicious, like a classic pumpkin pie, but with extra cinnamon. The crust was a bit bland, but perfectly crispy and flaky.

He gave it:

She gave it:

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5. TSP SPICES ORGANIC SPICE STARTER KIT Season your harvest and Thanksgiving meals with organic spices. Spices come pre-packaged in decorative tins that can be re-used later on. “Basics Special” Kit comes with savory and sweet spices, including allspice, anise seed, basil, cloves, dill weed, green cardamom, cinnamon, nutmeg, oregano, rosemary, tarragon and thyme to get you started. Other spices and zests are available, along with refills if you need more. $50 tspspices.com

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6. BAMBOO STUDIO PARTY PACK Bamboo is the go-to choice for environmentally friendly dinnerware, and this service for four is great for your upcoming holiday festivities. These pieces are renewable and 100 percent biodegradable, if you wish to dispose of them. $25 shop.ecobambooware.com

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November 2013 | greenliving

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“Education is the most powerful weapon which you can use to change the world.”

—Nelson Mandela

The Global Institute of Sustainability is the hub of Arizona State University’s sustainability initiatives. The Institute practices and advances sustainability research, education, and business practices for an urbanizing world, finding practical solutions to environmental, economic, and social challenges around the world.

Visit sustainability.asu.edu for more information about ASU’s Global Institute of Sustainability and what you can do to help create a sustainable future.

sustainability.asu.edu