February 2015
Your conscious life
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Live Green Real-World Sustainable Solutions: Waste Not Drink it in: Sustainable Wineries Mrs. Green: Making the World Greener Stylish Sustainability: MZ Townhomes Sustainable Trend: Cricket Flour
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February 2015
Editor’s Note
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I’m also so proud to help share the story of a 17-year-old young man named Jared who was diagnosed with Stage 4 Hodgkin’s lymphoma last July. He decided against chemotherapy and instead is utilizing natural treatments to battle cancer. (Spoiler: He’s thriving!) This young man is brave, positive and truly inspiring. I just love a feel-good story like this. As I close this chapter and start writing my next, I wish you all love, happiness and the power to follow your heart. Photo by Shawna Steverson Photography
Until we meet again,
W
hen I arrived here at Green Living in September of last year, I could not have anticipated my stay being so short. It is with a heavy heart that I have decided February’s issue will be my last. I have enjoyed the opportunity to bring some cool changes to Green Living that I know will be continued on through Dorie, our driven Publisher; Crista, our innovative Creative Director; and Jeffrey, our dedicated Director of Operations. This issue is particularly dear to my heart because it focuses on Arizona, the state in which I was born and have lived happily for my entire life. I love all the things that make Arizona unique — its history steeped in environmentalism, its connection to famed architect Frank Lloyd Wright and its amazing sense of community and unwavering local support, all of which are explored in this issue. Our pages are packed with information about sustainable living options including modern urban units in the heart of Scottsdale and a contemporary master-planned community in the natural desert preserve of north Phoenix, some yummy chocolate that won’t make you feel too guilty for indulging in and helpful sustainable tips about waste reduction.
4 greenliving | February 2015
Molly Cerreta Smith Editor-in-Chief
greenlivingaz.com
green life
1
Get into a sustainable hobby, such as quilting or sewing. You can make something entirely new with fabric from old clothing or blankets to reduce the need for new products and prevent old materials from ending up in landfills.
5
2
Are you really deep green? If so, consider using cloth toilet paper. The cloth wipes can be washed in any load of laundry that doesn’t include dishcloths or kitchen towels. The practice is 100 percent safe, sanitary and sustainable when done right. Photo by FamilyClothWipes.Etsy.com
TIPS TO reDUCe WASTe
BY EMILY DOAN
The topic of waste is not one we should take lightly. We already know that there are local initiatives in place to help our state and communities as a whole reduce the amount of waste we create. But we can also make individual strides toward waste reduction every single day. If we all do our part, these little efforts can have huge collective results.
3
Think about recycling that goes beyond the bin by taking unused items that you no longer use or have space for to community areas, like the kitchen at your work or school. Or donate them to give them a second life.
4
Stock up on reusable containers and dishes. Some food providers even offer discounts when you bring your own togo container.
5
Read more environment articles at greenlivingaz.com/environment
Freeze your food if you know you won’t use it before it spoils or if you have leftovers. This will not only cut down waste but also help save money on your next trip to the grocery store.
[SECTION ENVIRONMENT NAME]
Photo courtesy of Rod Keeling
WINE SUSTAINABILITY RIPENS IN AZ
ARIZONA WINES ARE WINNING GOLDS, AND ITS VINEYARDS ARE GOING GREEN BY DAVID M. BROWN
T
he increasing quality produced by Arizona vintners is being matched by a commitment to sustainability through conscientious water use and tilling practices, local sourcing, repurposing, recycling and other ecosystemsensitive tools. “Every decision we make at Page Springs is heavily weighted in terms of sustainability and impact,” says Jeff Hendricks, vineyard manager at Page Springs Cellars, nestled along the banks of Oak Creek just south of Sedona. “It starts with our vision of being a place for community to gather and can be seen in all sorts of practices throughout the company. For instance, the amount of glass and cardboard we go through is notable, and all of it gets recycled,” he says. The winery just installed solar, which will provide more than 85 percent of its annual energy needs. Page Springs is also transitioning to supply produce for the winery kitchen from the property. “Most of the plants on property are natives, and we try to preserve as much ‘untouched’ wilderness as we can when we develop new areas or plant new vineyards,” Hendricks says, noting that when planting a recent vineyard a corridor was created, affording the deer and other animals clear access to the creek. LAND, WATER, FANS AND PESTS Respect for land management and water usage is essential. “We do minimal tilling and use all resources as little as possible, especially water. Our irrigation is based on soilmoisture readings, and we do not use any hardcore pesticides or fungicides,” says Kent Callaghan, who planted the first of the Callaghan Vineyards in 1990 with his father, Harold,
6 greenliving | February 2015
in Sonoita, an hour and a quarter south of Tucson. In 2008 Wayne Tomasi, a family friend, began assisting. The winery now grows Mourvedre, Graciano, Tempranillo, Grenache, Petit Verdot and Tannat. The award-winning wines have been served at the White House three times, at special occasions such as Justice Sandra Day O’Connor’s retirement dinner in 2006. Before planting, Lawrence Dunham Vineyards (LDV) completes a soils and water analysis to guide sustainability. “By understanding soil composition throughout the property and monitoring on an ongoing basis, invaluable information about water-holding capacity and nutrients is attained,” says Peggy Fiandaca, who co-owns the vineyard and winery with winemaker and grower Curt Dunham. “Knowing this information assists in making decisions about irrigation and augmentation.” Fountain Hills residents Fiandaca and Dunham have recently opened their Wine Gallery, 6951 E. First Street in Old Town Scottsdale, in a 1,533-square-foot remodeled ranch house where you can taste 100-percent estate-grown wines including Viognier, Grenache, Syrah and Petite Sirah. “We’ve wanted to bring the essence of our southeastern Arizona vineyard in the Chiricahua Mountain foothills of Cochise County to Scottsdale for some time now,” Dunham says. They’ve repurposed winery pallets, and the tasting bar is even made with rock excavated from their vineyard, which comprises 40 acres of “sky island” at 5,000 feet on the rocky-soil west slope of the Chiricahua Mountains in southeast Arizona. Among other sustainable methods, they also minimize soil
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erosion through analysis and control of water and growing cover crops, mulching of vine cuttings to augment soil and increase water retention, aerating the vineyard rows and managing drip irrigation effectively. In addition, canopy management protects the plants and grapes from the intense mountain sun, and an onsite weather station helps forecast watering needs. Also on the west slope of the Chiricahuas, along Rock Creek, both Keeling-Schaefer vineyards employ a drip system, which minimizes water to just one-fifth that used by conventional crops grown in Arizona, says owner Rod Keeling. The 12-acre Rock Creek Vineyard was planted in 2007 and prior to that the eight-acre Home Place Vineyard in 2004. The winery produces 100-percent estate grown wines such as Syrah, Grenache, Mourvedre, Petite Sirah, Viognier and Picpoul Blanc and Rhone GSM blend. Keeling uses large orchard fans running on low-emission propane for frost protection instead of oil-burning smudge pots, wood fires or water sprinkling. “While not certified organic, we use timing and best practices to minimize our use of commercial pesticides. We have sprayed the entire vineyard with insecticide one time in 11 seasons,” he says. At Lawrence Dunham Vineyards, recycling includes 100-percent biodegradable new cardboard packing materials for shipments instead of Styrofoam, and all glass bottles, aluminum, paper and plastics are recycled at the winery, tasting room and at the owners’ homes. Natural corks are employed instead of non-recyclable screw-tops or synthetics because cork is a renewable resource. “We’ve even reduced the weight of our bottle for lower shipping costs, while keeping a high level of aesthetics,” Fiandaca says. Photo courtesy of Rod Keeling
ORGANIC FARMING IS GROWING AND GROWING Dedication to organic farming methods is a consistent ingredient at the wineries. “Sustainability is what we do. We are organic, although we are not certified,” says Sam Pillsbury, the celebrated New Zealand-born film director who planted his first vines in 2000 on 100 acres at 4,300 feet in Cochise County, 200 miles southeast of Phoenix. He grows Syrah, Mourvedre, Grenache, Petite Sirah, Viognier, Malvasia, Chardonnay, Pinot Grigio, Symphony, Roussanne and Chenin Blanc. He has a winery and tasting room on the property and a tasting room in Old Town Cottonwood, an hour and a half north of Phoenix. His first Pillsbury label wines rated “93” from Iron Chef Mark Tarbell in the Arizona Republic and received Best AZ Wine from the San Francisco Examiner. Pillsbury does not use chemical sprays or fertilizers. “It’s because we want to be part of making our world and our land pure and clean as possible. Yes, it’s a little more trouble and a little more expensive, but, longterm, the plants and the soil will be healthier, therefore more productive and disease resistant. And we will make better wine,” he says. Keeling composts winery waste, which is used in landscaping and gardens, and he uses a no-till vineyard floormanagement system with native cover grasses in the aisles and adds fertilizer and other nutrient amendments through the drip-irrigation system in the vine rows. “We have doubled the organic content of our soils using this method,” he says. The vintners are even attracting the birds. Keeling promotes owls and other raptor nesting near the vineyards to control vertebrate pests, and he also has a bat house that assists in insect control. Page Springs Cellars also likes and promotes bats, owls and falcons. “We take our responsibility to our family, friends, neighbors, land and future generations very seriously,” LDV’s Fiandaca says. “We owe it to our customers to not only produce quality wine but to maintain the nature, beauty and resource of this incredible place we call home.” David M. Brown is a Valley-based freelancer (azwriter.com).
More environment articles at greenlivingaz.com/environment
interview
MrS. Green CREATING A GREEN WORLD, ONE STEP AT A TIME BY KEVIN BRADY
M
rs. Gina Murphy-Darling, otherwise known as Mrs. Green, is the very definition of an inspiring role model. The goal of her website and live radio talk show, which airs on Saturdays at noon MST, is to create a community of people who care about our planet. Mrs. Green shares new and exciting information about technology, energy, automobiles, healthy living and more by hosting guest speakers and informing the listening community of simple tips that everyone can use on a daily basis to live green and in balance. The Tucson-based Mrs. Green recently took some time to tell us about the inspiring world she’s building, one listener at a time. During a trip to the Amazon several years ago, Mrs. Green began to fully realize the extent of the devastation to the rainforest and wildlife, as well as the impact our society’s pollution has on the rest of civilization. She knew that she had to do something about all of the pollution and waste destroying our planet. When she came back to Arizona, she asked herself and her peers, “How do we better this situation?” Since then, she has been working around the clock to help answer that question. After that trip, everything about Mrs. Gina MurphyDarling’s lifestyle changed in order to reduce waste and improve sustainability. Her family now shops locally and has an understanding of why it is so important to support local businesses, particularly the ones that hold environmental sustainability high on the priority list. She says, “It is important to understand and remember that the first R is Reduce.” Her family has made a conscious effort to consume less — starting at the dinner table. They have reduced the amount of meat they eat every week for two reasons: they disagree with the poor treatment of the animals and want to do their part to reduce greenhouse gasses that are fed by the methane produced from raising animals and processing meat. They have also removed all toxic products, like cleaning and personal care items, from their home. While she considers the Amazon trip to be a life-altering experience for her, it is not an isolated one. She recalls “Awakening The Dreamer, Change the Dream,” a symposium put on by a company called Pachamama that explores the challenges and possibilities of this exact moment in time and
the role that people can play in creating a new, brighter future. Here, Mrs. Green had what she calls an “a-ha moment.” The symposium inspired her to find her voice and start working on her radio show. As for how she chooses the guest speakers for the live portion of her show, Mrs. Green says, “We try to have a very diverse group of topics — not just sustainability — to present on every show, and we try to find guest speakers that have big dreams or that are significantly respected in their fields regarding preservation of the planet. Usually, what the person is doing is so creative and innovative that we want to give them a presence. We are getting a lot more people contacting us now because we have gotten more of a national profile.” When it comes to offering advice on how others can live a “greener” existence, Mrs. Green says, “Take one step at a time. Figure out what you can do in your life that is manageable, and just take one step towards it. Stop using plastic bags and plastic bottles, volunteer at an animal shelter – these are part of preserving this planet. One small step is the beginning that will lead to something else even greater.”
Find more tips to live green at greenlivingaz.com/interview
8 greenliving | February 2015
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STYLE MEETS SUSTAINABILITY
AT mZ LIVIng
BY MOLLY CERRETA SMITH
I
t’s often believed that “green” products come with a sacrifice — a higher sticker price, a lesser quality product or one that cannot compare to the beauty or functionality of the traditional version. Though that may have once been the case, it is simply no longer. And if you don’t believe us, just check out MZ Living townhomes. With MZ Living, owner and sustainable developer of Modus Development Ed Gorman, in collaboration with Icon Properties, set out to create a net-zero energy project that is sustainable from top to bottom while also being fiercely stylish and functional — oh, and affordable to boot. MZ Living, located on the corner of Camelback Road and Minnezona Avenue, smack dab in the center of Scottsdale’s entertainment district, encompasses eight 925to 1,300-square-foot lofts that feature Nest smart home technology, high-efficiency LED lighting, photovoltaic solar panels, high-efficiency heat pumps, hybrid hot water heaters, Icynene spray foam insulation and Energy-Star appliances. When asked if the project is LEED certified, Gorman offers a unique answer: “I chose to put the cost of what getting LEED certified would have been into building MZ with the highest-quality sustainable materials and technologies.” That was money well spent, as it offers MZ townhome owners the ability to literally eliminate their energy bills.
10 greenliving | February 2015
In each modern unit, strategically placed low-E windows and floor-to-ceiling glass doors leading to private balconies help naturally light the interiors. Each two-car garage is equipped with EV chargers, and a mezzanine bridge serves to connect the two buildings and offer open air space. Units range from $435,000 to $500,000. Gorman didn’t set out to be the first to offer Scottsdale residents a net-zero energy living option; he simply wanted to build the best eco-friendly project he possibly could with the finest materials. And that he did. For more information visit mzliving.com. Photos courtesy of Tony Hernandez Photography
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nutrition
CRICKET FLOUR
tHE LAtESt ECo-FriEnDLY FooD trEnD BY MICHELLE TALSMA EVERSON
M
any people are fascinated by bugs — but stop short of taste-testing the creepy crawlers. That’s quickly changing, though, as cricket flour is growing in popularity across the globe. “Flour is actually a misnomer; it should really be called ‘cricket powder’ since it doesn’t behave the same way as a conventional wheat flour does,” explains Robert Nathan Allen, director of customer relations for Aspire Food Group, an international start-up that produces milled cricket powder and recipe-ready whole crickets. “It has more essential oils and doesn’t have the rising properties or gluten, so it’s actually best used as a way to supplement recipes to increase the nutrition.” Allen says that companies like Bitty Foods, Exo protein bars and Hopper Foods are “using cricket powder to increase the protein, iron, calcium and other vitamins and minerals in their products, making food that’s ultimately healthier and more environmentally sustainable to create.” So, what’s the eco-friendly bottom line of cricket powder? According to Allen, “Crickets require less water, feed and space to be farmed than traditional livestock and other protein sources and emit drastically fewer harmful greenhouse gasses.” Like all food sources, nothing is perfect. Allen and other cricket farming experts warn that edible insects may trigger allergic reactions in those who have shellfish and dust allergies. They also recommend eating farmed insects only from trusted sources. On the positive side, in addition to being more eco-friendly, cricket powder may help fight global hunger, too. “Cricket flour has captured attention from food scientists and entrepreneurs who are looking for ways to provide
12 greenliving | February 2015
sustainable protein sources that are widely available. Those facing hunger insecurity may have a new source of nourishment,” says Louise Kramer, PR director for the Specialty Food Association. “Edible insects in general were once thought of as a novelty, but producers are starting to take them seriously as alternative protein sources,” adds Denise Purcell, senior director of content development for the Specialty Food Association. “Consumers are starting to pay attention and so are investors who see it as a potential new food category.” Allen and his colleagues in the up-and-coming industry hope that consumers eventually overcome their preconceived notions and give edible bugs a chance. “We all know that many people have a psychological taboo against eating insects, but we like to remind them that cultures around the world have eaten insects for generations, and that they’re really just a food like any other; albeit one we’ve been ignoring for too long,” he says. To learn more about cricket farming and edible insects, visit aspirefg.com. Michelle Talsma Everson is a freelance writer, editor, publicist and mom based in Phoenix. With degrees in both journalism and PR from Northern Arizona University, she has written for several Valley publications. She can be reached at michelle.t.everson@gmail.com.
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February 2015 | greenliving
M a g a z i n e
15
work green
[SECTION NAME] innovation
FLEX SPACE
REDEFINING THE WAY WE LIVE, WORK AND PLAY BY EMILY DOAN
F
lexible space is a growing trend throughout the country that is challenging the conventional ways we think about how we live, work and play. A room that can be molded to fit the ever-changing needs of a community provides sustainable solutions while also creating a canvas to shape the needs of the public. Today, it is not uncommon for a single person or family to own a house, an office, a storage unit, a work studio and a second home. As we continue making incredible sustainability transformations, we have begun to think outside of the box. Shared studios and flex spaces are areas where people can host a variety of activities, events and work functions. Converting a room or building to make it multi-functional cuts down on the cost and resources that would be required of a single-purpose space.
16 greenliving | February 2015
With the growing cultural values that continue to make urban areas in Arizona so unique, innovative individuals have integrated this trend into their businesses and daily lives. Wayne Rainey, artist, photographer and director, as well as owner of what is now the MonOrchid in downtown Phoenix, has transformed what was originally a reverberant warehouse, built in 1937 by Del Webb, into an extraordinary, multifaceted flex space. The building is not only an exhibition space, but also a stunning architectural piece in itself featuring a coffee shop, two large studios, a kitchen, conference room, office pods and a soon-to-be restaurant. Rainey says of the space, “I’m always challenged when people ask me what exactly it is. The building is many things. It’s hard to sum it up in a oneline description. It’s symbolic of what Phoenix wants.”
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[SECTION NAME]
There are endless opportunities for hosting events at the MonOrchid, such as galleries, weddings, seminars, workshops, corporate parties and retreats and anything else imaginable. Rainey, who also directs photography sessions and video shoots for local companies, kept the central part of the building as an industrial, open Top photo: Wayne Rainey. Bottom left photo: Visionyard. Bottom right photo: Ben Powers. area with incredible ceiling height and walls on wheels, Another benefit of co-working spaces is the collaborative making it an extremely versatile and flexible room. “We really aspect that simply cannot be found working out of a have a willingness to let people come and do things that we personal or home office. One of the MonOrchid’s tenants is haven’t even thought of. I like to think of it as a canvas for Jeff Yanovitch, principal of the graphic arts company Yano people to paint their own event,” he says. Creative. Yanovitch says, “We send work to Wayne and one Along the front of the building are spacious loft areas where another, it’s a really cool way to collaborate. It makes the business owners can rent out office workstations. These company bigger than what it is.” Sharing a business space office pods are just another example of what makes flexible leads to more interaction, insight and inspiration from the buildings like the MonOrchid so revolutionary. Tenants not creative individuals working alongside one another. only have 24/7 access to their workspace, but they are also Another inventive business owner is Tiffany Halperin, able to utilize the other amenities in the building, including principal and partner of Logan Halperin Landscape a fully equipped kitchen and one-of-a-kind conference room.
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February 2015 | greenliving
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[SECTION NAME]
Architecture + Urban Design. With a degree in landscape architecture and a passion for urban culture, Halperin has helped to create the Courtyard at the Creative Center of Scottsdale. The area, located at Scottsdale Road and Goldwater Boulevard, was previously nothing more than boarded up buildings and a parking lot. The owner of the property is also building a collaborative art studio. When Halperin was brought onto the project, she challenged the conventional outdoor space and suggested transforming it into a courtyard. “If you’re creating this space essentially for creative people who are always looking for ways to be inspired, then why wouldn’t you create a common outdoor space that connects everybody together?” Halperin asks. The Courtyard now features festival lighting, trees and vegetation that will eventually act as a canopy. Some days the space is used for parking, and others it serves as a venue for weddings, art shows and other events. “There are trends happening across the country and in the Southwest that suggest we don’t need to have all space dedicated to one purpose only. I’m really excited and proud of this project as an
18 greenliving | February 2015
example of urban, high-use conditions and how you can not only increase the value of the project for the owner, but also increase the value of the project for the whole community,” says Halperin. Spaces that have the potential to be easily refigured for various purposes are revolutionizing our communities. Colabs, shared studios and flexible venues are coinciding with the rich and growing culture that makes the urban cities of Arizona an exceptional place to live and visit. These areas cut down on the physical cost, demands and resources of spaces that likely would not reach their full potential when used for only one purpose. The individuals behind venues like the MonOrchid and the Courtyard at the Creative Center of Scottsdale are changing the conventional ways of living, working and playing. They are enriching our cities and communities by creating places for us to gather and grow alongside one another. Read more about innovation at greenlivingaz.com/innovation
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business
GREEN AND
beAuTiFuL THE NEXT FRONTIER FOR SUSTAINABLE BUSINESS BY ANTON G. CAMAROTA, PHD
T
he millions of visitors to Arizona each year would all agree: the state’s landscapes are simply stunning. From the Grand Canyon with its endless vistas to the Saguaro National Monument with its iconic scenes, Arizona’s natural beauty is known throughout America and the world. During millions of years of natural evolution, the land and its living systems have continually interacted to become what they are today — a source of wonderment, awe and inspiration for all. The visible landscape — the mountains, the valleys and the endless sky — is just one aspect of Arizona’s beauty. On a much smaller scale, the land teems with an almost invisible world countless living beings. Characterized by information and energy flows as well as nutrient recycling, Arizona’s ecosystems have changed the land just as the land has changed them. The visible and invisible aspects of Arizona have combined to produce such natural wonders as the Joshua Tree Forest and the Chiricahua National Monument. This characteristic of the land, that it has aspects both visible and invisible, is also relevant when we think of green businesses. Most of the efforts to create green products and services have centered on the invisible, or functional, aspects of reducing environmental impacts. Many so-called “earthfriendly” products have characteristics such as reduced embodied energy, non-toxic chemical content and the use of organic materials. However, the vast majority of these ecoproducts also have “all of the attractiveness of a burlap sack” as it is put so eloquently in Forbes Magazine. Most consumer products available today tend to fall into one of two general categories: environmentally friendly but unattractive, or beautiful but environmentally toxic. This bifurcation represents one of the most significant opportunities for any green business: creating products and services that are both aesthetically pleasing and ecologically sound. Many business managers believe that crossing this frontier is not possible without sacrificing profit. This is a false belief, however, as the example of Herman Miller Inc. clearly demonstrates. The company manufactures chairs, office furniture and healing spaces that are beautifully designed, non-toxic and highly cost-effective. For fiscal year 2013, the company had $1.8 billion USD in global sales with a profit of $68 million USD. The company’s Aeron chair is a prime example of a product that shows just what can be achieved when designers
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The Aeron Chair. Photo courtesy of Herman Miller, Inc.
consider aesthetics, functionality and ecological responsibility simultaneously. The chair actually creates health in the user by flexing and adjusting to a person’s motions while providing excellent back, neck, shoulder, hip, knee and leg support. The chair fits a wide variety of body sizes, uses 66 percent recycled and environmentally benign materials and is 94 percent recyclable. The materials used in the chair are durable, and it is easy to repair and disassemble. The chair is so beautiful that it has been placed in the Museum of Modern Art’s permanent collection. The chair is also biomorphic, with lines and curves that fit the human body naturally without creating any stress points. The mesh fabric regulates body heat through the free flow of air while producing an aesthetically appealing look similar to semitransparent lace. The chair comes in a variety of colors and finishes so it “becomes part of the environment that surrounds it.” Herman Miller has shown what is possible for any green product: the combination of form and function while serving humanity, appealing to our emotions, inspiring us with beauty and protecting the earth’s living systems. Dr. Camarota is Executive Director of Tellari, an Arizona-based research and educational organization dedicated to helping business leaders build sustainable companies. anton@tellari.com, tellari.com
Read more business articles at greenlivingaz.com/business
February 2015 | greenliving
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education
1st Place Team Diamant de l’Arizona Maricopa Wells. Left to Right: Elise Brown Thunder, Emily Cordero, Joseph Rice, Sarah Skrnich (Project Manager), and Robin Rice (Teacher)
BUDDING ENGINEERS BUILD SOLUTIONS FOR FUTURE CITY COMPETITION BY MOLLY CERRETA SMITH
I
f you have a child or loved one in the education system, it’s likely that you’ve heard the acronym STEM, which stands for science, technology, engineering and math. These educational skills require a certain level of discipline — but that doesn’t mean they can’t be fun! Enter the Future City Competition, a national program open to all private, public and parochial schools designed to help middle school students engage in these subjects via real-world tasks and applications. Arizona has its own regional competition based on the same schedule as more than 30 other regions around the country. The winning team from our state, announced at an event hosted by ASU in January, will compete in the national finals in Washington D.C., fittingly during National Engineers Week, February 14 through 17.
20 greenliving | February 2015
During the competition, which starts around the beginning of the traditional school year, students are introduced to
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education
engineering concepts and guided by volunteer engineers and teachers to design and build their vision of “the urban world of tomorrow.” Violette Brown, a member of the planning committee since the onset of the Arizona Future City Competition for the 1997-1998 school year, says that though the competition started small, there are now 30 schools participating in the competition, with multiple teams from any given school allowed to enter. She says, “This competition brings to light — to students as well as parents and even some teachers — an understanding of what it is that engineers really do, and how important their problem-solving skills are for our future. How can we teach kids about STEM careers without the knowledge of what those careers entail?” The competition invites teams to tackle a real-world problem, and the theme changes from year to year. This school year, students were challenged with creating a city of the future with the additional real-world problem of how to feed a population of 9.6 billion, a number the globe is rapidly approaching. This year’s regional event was held at Arizona State University’s Memorial Union, and the ASU School of Sustainability has partnered with Arizona’s Future City Competition. “This is our first year working with ASU as our host of the regional event, and it makes perfect sense because they bring a higher level of education to the table,” says Brown, adding, “We want these kids to, of course, go on to high school, then college, a university or some level of higher education such as a trade school. It’s amazing what kids can learn from a starter seed… because that seed is going to grow.” Beyond the competition, Brown hopes that students, parents and teachers are encouraged to think about the challenges of the world we live in, today and into the future, whether in five or 100 years. “We have to consider the challenges, then decide who we bring to the table to come up with collective solutions.” For more: futurecityarizona.org
Read more articles about education at greenlivingaz.com/education greenlivingaz.com
February 2015 | greenliving
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[SECTION NAME] Architecture
CAHAVA SPRINGS
FRANK LLOYD WRIGHT-INSPIRED MASTER-PLANNED COMMUNITY BY MOLLY CERRETA SMITH
D
esigned by both students and faculty of Taliesin, the Frank Lloyd Wright School of Architecture, the series of semi-custom homes dubbed Cahava Springs in Cave Creek will serve as one of the Valley’s largest fully entitled residential development projects. The 982-acre master-planned community is being built by a company collaboration between Mark Stapp, executive director of the Master of Real Estate Development program; Fred E. Taylor Professor in Real Estate in the W.P. Carey School of Business at Arizona State University; and former chairman of the Frank Lloyd Wright Foundation; and Jon Kitchell and Lorenzo Perez of Venue Projects: Kitchell-Perez. Stapp says, “Cahava Springs relies on the surrounding natural environment to serve as its best amenity.” A significant 82 percent
22 greenliving | February 2015
of the 230-lot property’s natural desert land will be preserved with as much attention to relocation of natural vegetation as possible, making the desert trails easily accessible for residents who love to walk, hike and bike. Calling Cahava Springs “the most environmentally sensitive major development in the Phoenix area,” Stapp notes that in addition to preservation and enhancement of the land, every
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architecture
step is being taken to ensure that conservation is paramount during the building process, and that the homes are being developed with the most environmentally friendly yet functional materials available while maintaining the design aesthetics reminiscent of Frank Lloyd Wright himself. The architectural design of the community will pay homage to the historical influences of Frank Lloyd Wright and also serve to respect the natural wildlife active in the area. Stapp says, “Cahava Springs will be a very integrative community that connects residents not only to the natural environment surrounding them but also to their neighbors.”
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Cahava Springs brings together like-minded homeowners who not only have a love of Arizona’s natural desert, but also of its architectural history… and its future. Construction on the development of the community’s infrastructure is set to begin in the first half of this year. The community will encompass 220 semi-custom homes on individual lots averaging 2.2 acres, with an additional 10 lots, ranging in size from 12 to 26 acres, for custom homes. The initial prices for the semi-custom homes range from $750,000 to $1.5 million. For more, visit cahavasprings.com.
Read more about architecture at greenlivingaz.com/architecture
February 2015 | greenliving
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[SECTION Energy Sector NAME]
ENVIrONMENTALISM DEPArTMENTS PrOTECT ArIZONA’S LAND, AIr AND WATEr BY AMANDA HARVEY
E
nvironmentalism in Arizona has an important history, and as the inhabitants of our great state persist in advancing green practices, specific departments created to protect Arizona’s natural land, air and water continue to expand. In 1987, as a result of the Environmental Quality Act of 1986, the Arizona Legislature created the Arizona Department of Environmental Quality (ADEQ) to serve as a separate cabinet-level agency to oversee Arizona’s environmental protection programs. Before ADEQ was created, several different offices within the Arizona Department of Health Services managed these environmental programs. Since its inception, ADEQ has grown from 135 employees to more than 450. ADEQ is responsible for creating and implementing state environmental protection laws as well as programs delegated by the federal government, such as the Clean Air Act, Safe Water Drinking Act, National Pollutant Discharge Elimination System and the Resource Conservation and Recovery Act. Four main program focuses make up ADEQ: air quality, water quality, waste and administration. Although ADEQ protects the entire state, each Valley city also has its own government website, with information and resources on recycling and at-home composting, responsible hazardous waste disposal and other sustainable practices. Other cities in Arizona are taking it even further by implementing their own environmental departments. Phoenix
24 greenliving | February 2015
has long been a leader in sustainability in Arizona and is now gaining national attention and has several award-winning environmental programs, including Air, Climate, Energy, Land Use, Transportation, Waste and Water. Phoenix also has one of the country’s largest alternative fuel fleets, with more than 52 percent of its vehicles running on alternative fuel. Tucson has an Environmental Services department that oversees the recycling and waste reduction operation of the Los Reales Landfill and ensures the City’s air quality and industrial waste permits are up to date and in compliance. Flagstaff’s Sustainability and Environmental Management Section’s mission is to preserve and enhance the community through education, leadership and projects. Tempe also has a Sustainable Tempe initiative, with information on water and energy conservation, alternative transportation and more. No matter where you live in Arizona, environmental resources are at your fingertips. Let’s continue adding to the history of environmentalism’s timeline, as we create and maintain sustainable practices for future generations. Sources: azdeq.gov/function/about es.tucsonaz.gov/environmental-services flagstaff.az.gov/index.aspx?nid=921 phoenix.gov/oep/environment tempe.gov/city-hall/public-works/sustainable-tempe Amanda Harvey is a California-born, Tempe-based writer interested in green living and sustainability.
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Who’s Behind The Wheel? Driving Arizona’s Transportation And Economy Thursday, February 26, 11:30 A.M. – 1 P.M. The Westin Phoenix Downtown 333 North Central Avenue in Phoenix
Join Us For An Expert Panel Featuring: PHOTO BY WOLFGANG STAUDT
Transportation plays a critical role in maintaining Arizona’s ability to compete in an increasingly global economy. We encourage you to join the conversation at our first luncheon of the year.
$65 per person $40 student rate
RSVP Today 602-240-2408 arizonaforward.org
Generously supported by
Left to right: John Halikowski, Director, Arizona Department of Transportation; Chuck Huckelberry, Administrator, Pima County; Dennis Smith, Executive Director, Maricopa Association of Governments; and Maria Baier, Co-Chair, Citizens Commission on the Future of Phoenix Transportation Moderated By: David Skinner, Vice President Arizona Dept. Manager, HDR
Is leaving a legacy important to you? As you examine your long-term estate plans, remember to consider any employer-sponsored retirement plans and IRA assets you’ve accumulated over the years. Clearly establishing your beneficiaries — the people you select to inherit your retirement account savings — could significantly affect their inheritance, potentially building wealth for generations to come. At Wells Fargo Advisors, we can help you understand your retirement account options, including their corresponding beneficiary rules and requirements, so you can make informed decisions along the way. Call today for a complimentary beneficiary check-up. Wells Fargo Advisors is not a legal or tax advisor. However, our Financial Advisors will be glad to work with you, your accountant, tax advisor, and/or attorney to help you meet your financial goals.
Mark Morales Financial Advisor Associate Vice President - Investment Officer Tel: 520-625-7470 • 800-925-7470 Mark.Morales@wellsfargoadvisors.com https://home.wellsfargoadvisors.com/mark.morales
William Hochwalt Financial Advisor Managing Director - Investments Tel: 480-419-2049 • 800-453-6737 william.hochwalt@wellsfargoadvisors.com https://home.wellsfargoadvisors.com/william.hochwa
Investment and Insurance Products: NOT FDIC Insured NO Bank Guarantee MAY Lose Value Wells Fargo Advisors, LLC, Member SIPC, is a registered broker-dealer and a separate non-bank affiliate of Wells Fargo & Company. ©2013 Wells Fargo Advisors, LLC. All rights reserved. 0413-01443 [87988-v1]
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February 2015 | greenliving
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BUSINESS EVENTS GREEN CHAMBER LUNCH ‘N LEARN February 11, 11:45 a.m.-1:00 p.m. Macayo’s 4001 N. Central Ave., Phoenix Network with other Green Chamber members and enjoy a delicious lunch, including your choice of anything on Macayo’s lunch menu as well as a soft drink for $20, while listening to experts speak on the topic of educational sustainability. If you can’t make the lunch ‘n learn, meet up for Coffee with the Board on February 19 or Green Drinks on March 3. Check the website for locations and times of the latter events. thegreenchamber.org
GREEN OUT FOR AZRC 2015
GREENBIZ 2015 FORUM February 17-19, beginning at 7:45 a.m. daily; ending times and sessions vary JW Marriott Camelback Inn Resort and Spa 5402 E. Lincoln Dr., Scottsdale This seventh annual GreenBiz Forum unites the GreenBiz Group, The Sustainability Consortium and ASU’s Walton Sustainability Solutions Initiatives to leverage vast networks, insights and domain expertise in an effort to bring to the forefront the brightest thinkers and most influential leaders. greenbiz.com
On January 14, the Silverman family, including the deceased Ray and Lee and their children Tom, Richard and Carole, along with Frances Burruel were honored at Scottsdale’s 21st Annual MLK Jr. Dinner Celebration. The Silverman family, who recently sold the Chaparral Suites Resort, have used their influence to support the many programs, people and diverse communities present in Arizona. Burruel has dedicated her life to addressing today’s civil rights issues and passionately works to ensure that the less fortunate are provided with opportunities to improve their quality of life. scottsdaleaz.gov
LOCAL FIRST ARIZONA FEBRUARY EVENING MIXER February 18, 6:00 p.m.-8:00 p.m. 32 Shea 10626 N. 32nd St., Phoenix Join Local First Arizona members for a special LFA Membership 101 Session at 5:30 p.m., just before the mixer begins at 6:00 p.m. Members new and old, plus any qualifying locally owned Arizona businesses, are invited to attend the session to learn more about membership and becoming part of this local movement. localfirstaz.com ARIZONA FORWARD LUNCHEON February 26, 11:30 a.m.-1:00 p.m. Westin Phoenix Downtown 333 N. Central Ave., Phoenix The focus of this month’s luncheon, titled “Who’s Behind the Wheel? Driving Arizona’s Transportation and Economy” will feature experts discussing transportation funding needs. arizonaforward.org
26 greenliving | February 2015
GREEN IN THE NEWS The Waste Management Phoenix Open’s annual Green Out, which raises critical funds for three environmental non-profit organizations, has selected the Arizona Recycling Coalition (AzRC) as one of those for 2015. For every person who wears green to the tournament on January 31, Waste Management and the Thunderbirds will donate “green” to the AzRC. wmphoenixopen.com
SCOTTSDALE CELEBRATES MLK JR. LIVING THE DREAM
THE STERLING COLLECTION AT SILVERLEAF CELEBRATES GRAND OPENING Late January marked the grand opening of the sales gallery and model home of The Sterling Collection at Silverleaf, the first condominium community in DC Ranch. The high-end condo community is aiming to achieve silverlevel LEED standards by implementing sustainable building techniques and features such as electric vehicle charging stations in the parking garage, energy-efficient LED lighting, state-of-theart VRV HVAC system, spray polyurethane foam insulation, dual-pane low-e windows and low VOC paint throughout. scsilverleaf.com
Read more Green in the News at greenlivingaz.com/greennews
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energy sector
STARWOOD HOTELS GO GREEN BY AINSLEY DESPAIN
S
tarwood Hotels & Resorts Worldwide, Inc. recently announced its partnership with NRG Energy, Inc. to make its properties run on green energy. The Phoenician is just one example of the difference energy efficiency can make — the 2,000 solar panels recently installed on the Scottsdale-based luxury property will offset the energy equivalence of approximately 90 homes. Starwood and NRG gave careful consideration to the coloring and placement of the solar panels to bring green initiatives up to luxury standards. “At Starwood sustainability is second nature, and our work with NRG Renew at The Phoenician exemplifies our commitment to that idea while also going the extra step to create a better world to experience,” says Ken Siegel, chief administrative officer and general counsel for Starwood and head of global citizenship. “In this project, we’ve integrated solar panels into the existing landscape in a subtle way so The Phoenician continues to complement its environment, maintaining its iconic views of Camelback Mountain while
reducing its carbon footprint and helping us achieve our sustainability goals. We’ve set aggressive goals to reduce our energy consumption and carbon emissions by 30 percent and our water consumption by 20 percent by 2020. This is one step in achieving those goals without sacrificing luxury.” The panels were designed to do more than simply provide green energy. Beyond their sustainable benefits, the panels are also designed to provide shading and outdoor event space at the resort, a coveted amenity during the summer months. The technology installed on the property is quiet, requires no fuel and needs minimal water. This project is the first of several between NRG and Starwood, and it shows how the two are working together to advance clean energy in a revolutionary, design-led way. The partnership will also incorporate solar installations at The Westin St. John Resort in the U.S. Virgin Islands and The Westin Maui Resort & Spa, Ka’anapali. For more visit starwoodhotels.com Ainsley Despain is a freelance writer with a degree in Communication.
Find more energy sector articles at greenlivingaz.com/energysector
greenlivingaz.com
February 2015 | greenliving
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play green
[SECTION green kids NAME]
kId AgAINST CHEMO 17-YEAR-OLD IS KICKING CANCER NATURALLY
BY ALISHA “BEE” FORRESTER SCOTT
M
eet Jared, a immunosuppressed teenager from northern Arizona. He received a heart transplant at five months old. He is a bright young man with many close friends. But you will not find Jared in school this year. On July 22, 2014, doctors discovered that his chest had been consumed with Stage 4 Hodgkin’s lymphoma. Prior to Jared’s diagnosis, his mother Lisa had contracted an unknown health condition that caused her to bleed through her skin. Nothing her doctors prescribed helped. Lisa was told that her condition was permanent, and that nothing could be done. Desperate for healing and pain relief, she was turned on to the concept of utilizing food as medicine. Within just a few short months, Lisa had completely healed her condition
28 greenliving | February 2015
— the natural way. Perhaps by fate, Jared saw firsthand the benefits of holistic nutrition, and these observations would later change the trajectory of his own life. After his diagnosis Jared’s body quickly began to deteriorate. Though he was told he had no chance of recovering, a hospital oncologist recommended chemotherapy, and Jared made the decision to pursue it. However, upon receiving chemotherapy, Jared’s physical and emotional states suffered gravely. He had sores covering the inside and outside of his body, and he was in crippling pain. Lisa remembers how much Jared’s personality changed, as anger became a prominent part of his attitude — a vast difference from the boy she knew he really was. In his most critical condition, extended family members and friends began to visit Jared and his family to say their last goodbyes, believing that his passing was imminent. But Jared wasn’t about to give up. After his cancer diagnosis, Jared’s family was desperate to learn more about the disease, why it grows stronger and what feeds it. The more research Jared’s family did, the more they were convinced that the cancer treatments and hospital stay were actually making things worse. The intravenous medical fluids and daily foods that Jared was being given in the hospital all contained sugar. Jared recalls the confusion he felt in the hospital, saying, “Why were they giving me sugar when it was shown to feed cancer cells? A pregnant hospital nurse wasn’t even allowed to be near me because my body was radiated. The hospital workers had to wear special equipment just to be around me, and I thought, ‘Why are they putting all this stuff in my body if it is bad for me and dangerous to be around?’” Jared demanded to leave the hospital, as he felt he was literally being fed what was killing him: sugar. He decided to live out the rest of his life at home in the Verde Valley. Jared’s mother, Lisa, supported her son’s desire to deny further chemo treatment, which she also believed was killing him. Lisa said of the drive back home after being discharged from the hospital, “All of our heads were full. No one really talked for one hundred miles. We were each wondering what
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Green Living provides keen tips/stories about greening your livable space, health & wellness, children, pets, outdoor living, food & environmental education.
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February 2015 | greenliving
29
play green
[SECTION green kids NAME]
the consequences of Jared’s choice would be. We wondered what the consequences of our decision to support Jared’s choice would be. I was not sure of how everything would go at home. We faced learning curves and real risks as a family.” Lisa quit her job to become Jared’s full-time health coach. They began a program of natural treatments, including eating organically and naturally, juicing and eliminating sugar from his diet at all costs. Jared also began numerous natural therapies, including skin brushing to move the lymph and employing a lymphatic massage therapist to treat him on a weekly basis; exercising via a rebounder followed by nature
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walks and hikes as his health improved; holistic supplements; and spending time in a heated infrared sauna, which removes chemo and cancer toxins through sweating. January 22, 2015, marked Jared’s six-month milestone since his Stage 4 Hodgkin’s lymphoma diagnosis. He recently learned that all the tumors in his stomach are completely gone. According to scans and tests, and to the surprise of Jared’s medical insurance company, Jared has seemingly reversed his cancer. By all conventional accounts and predictions, Jared should already be dead. Instead, the 17-year-old is thriving. Jared and his mother recently released the first edition of a book about their experience and healing program to help raise funds for his ongoing treatment. Jared has been sharing his daily progress and personal experiences on his Kid Against Chemo Facebook and YouTube pages, which have gone viral, earning Jared hundreds of online supporters from around the world. Jared’s unrelenting positive attitude has returned since leaving the hospital. He says that his belief system is one of the most important parts of his ability to heal. He says, “I don’t know how long I will live. I know that this could all change tomorrow. But I want kids like me who are diagnosed with cancer to know that there are some more comfortable treatment options than just chemo. There are holistic options that actually work, and they are all better than being in the hospital.” Alisha “Bee” Forrester Scott is a fourth-generation native of Arizona, granddaughter to a man who died from cancer and a friend to all those who have lost their young to disease. Read more about Alisha at alishabee.com.
Read more about kids at greenlivingaz.com/greenkids
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recipes
sUNiL BHiNDi This sautéed okra recipe from Marigold Maison is chock full of Indian spices and fl avors, ensuring a kicked-up side dish to accompany any main entrée. DirecTiONs 1. Heat oil in nonstick pan skillet and add the cumin and coriander seeds. They should sizzle upon contact with the hot oil. 2. Quickly add the onion and cook, stirring over medium-high heat until golden brown, about fi ve minutes. 3. Add ginger, garlic and chili and cook two minutes, Add chopped tomato and spices, and keep stirring while cooking for two to three minutes. 4. Add okra and yogurt, and foldingg together gently. 5. Cook for an additional three to four minutes, then add two cups water. 6. Simmer another eight to 10 minutes or until liquid is absorbed, stirring very gently so as not to break the okra. 7. Add lemon juice, and mix. 8. Transfer to a serving platter, garnish with cilantro and serve.
iNGreDieNTs 1 1/2 pounds fresh okra, rinsed and patted dry 2 cups water 1/4 cup yogurt 6 Tbsp. oil 2 yellow onions chopped 2 Tbsp. garlic, freshly chopped 2 Tbsp. ginger, freshly chopped 1 Tbsp. chili, freshly chopped 2 cups tomato, freshly chopped 1 Tbsp. cumin seeds 1 Tbsp. coriander seeds, crushed 1 Tbsp. dry fenugreek leaves 1 Tbsp. kosher salt 1 tsp. turmeric 1 tsp. paprika 1 tsp. dry mango powder 1 tsp. garam masala 1 tsp. chili powder GArNisH 2 Tbsp. cilantro, freshly chopped 1 Tbsp. lemon juice, freshly squeezed
greenlivingaz.com
February 2015 | greenliving
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recipes
KALe sALAD WITH QUINOA, TANGERINES AND ROASTED ALMONDS Chef Frank Caputo of Cancer Treatment Centers of America at Western Regional Medical Center created this beautiful and healthy salad with in-season (and oh-sotrendy!) kale. iNGreDieNTs 2 cups dry quinoa 4 cups vegetable stock 1/4 cup whole roasted almonds 2 fresh tangerines 1 Tbsp. olive oil 10 oz. freshly chopped kale 1/2 tsp. salt and pepper mix 1 Tbsp. tamari sauce 1 tsp. fresh, minced ginger root 1 Tbsp. agave nectar
DirecTiONs 1. Rinse quinoa, add to pot with vegetable stock and bring to a boil. 2. Lower heat and cook for 15 minutes. 3. Turn off heat, cover and let stand for five minutes. Fluff, chill and reserve. 4. Chop almonds and section tangerines, reserve. 5. Combine all ingredients, then mix salad and serve.
JAreD’s HOMeMADe GrANOLA Jared uses all raw and organic nuts and seeds for this yummy, crunchy and healthy snack. iNGreDieNTs 1 1/2 cup sliced almonds 1 cup unsweetened coconut flakes 1 cup sunflower seeds
DirecTiONs Combine all ingredients, and enjoy plain or as Jared does with unsweetened almond milk.
1 cup raw pepitas (pumpkin seeds) 1/4 cup honey (or natural sweetener of choice) 1/3 cup coconut oil 2 tsp. vanilla extract 1 tsp. cinnamon 1 tsp. nutmeg
Find more delicious recipes at greenlivingaz.com/recipes
32 greenliving | February 2015
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Your Urban Organic Chef At Plant2Plate, we specialize in ‘healthy comfort food’...we prepare the foods you know and love with less fat, salt, sugar and no processed ingredients whatsoever.
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Busy professionals and Central Phoenix residents can benefit from using Plant2Plate Chef Services Meal Delivery. We have easy ordering options, dietary balanced menus, use fresh local ingredients and do not use any processed foods. Weekly and bi-weekly delivery options will set you up with meals for the week 3-5 days at a time. Just store in the fridge or freezer and quickly reheat if necessary. No need to waste time leaving work early and trying to find a healthy place to eat. Prepare ahead and we will deliver your healthy meals straight to your door. We also offer: Cooking classes: One on One or Small Groups Small Dinner Parties: Private Catering Specialty Event Packages: Plant2Plate Chef Services...where we will work together to create a customized meal package that works perfectly for your budget and schedule. Check Us Out at www.Plant2Plateaz.com www.facebook/plant2plateaz.com 602.301.7776 - Chef/Owner Jami Lyn
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February 2015 | greenliving
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GREEN SCENES CENTRAL ARIZONA MEET ME DOWNTOWN PHOENIX SOCIAL RUN/WALK Every Monday night rain or shine, Check-in 5:15 p.m. (or online) The Corner at CityScape, 50 W. Jefferson, Phoenix Meet your neighbors and enjoy some social fitness time with Meet Me Downtown Phoenix’s weekly gathering. The guided route encompasses three to five miles (or as far as you’d like to go) and includes nearby restaurant discounts. Closing ceremonies begin at 7:00 p.m. and include prizes and incentive awards! meetmedowntownphx.com
GREEN LIVING FEBRUARY ISSUE LAUNCH PARTY February 5, 5:30-7:30 p.m. Lost and Found Resale Interiors 15551 N. Greenway-Hayden Loop, Scottsdale Green Living magazine invites you to our February Issue Launch Party! Bring in a photo of your favorite upcycled item to share for a chance to be featured in the March issue of Green Living. Carpool to the event to be entered into our carpool raffle. Drinks, wine and light hors d’oeuvres will be provided. Please RSVP by Tuesday, February 3.
SOLO EXHIBITION OF FRED TIEKEN February 6, 6:00-10:00 p.m. Shade Gallery at the monOrchid 214 E. Roosevelt St., Phoenix Shade Projects presents “Ol’ Blue Eyes is Back,” the solo exhibition of Fred Tieken. This exhibition will showcase Tieken’s latest artwork, which highlights his interests in mixed media and reflects upon his busy year in 2014. The opening reception will be held on First Friday, followed by the Artist Reception February 20, during which the artist will hold a book signing and discuss his work and process. monorchid.com
SCITECH POTTERY LECTURE SERIES February 6, 13, 20 and 27, Noon-1:00 p.m. Pueblo Grande Museum 4619 E. Washington St., Phoenix Each Friday in February, The Science of Pottery: Archaeological Research and Modern Examples lecture series runs as part of
34 greenliving | February 2015
the 4th Annual Arizona SciTech Festival. Each lecture features different speakers, and all lectures discuss Hohokam pottery and other prehistoric ceramic topics of the Southwest. Free and open to the public. pueblogrande.com
U.S. GREEN BUILDING COUNCIL ARIZONA CHAPTER HEAVY MEDALS 2015 February 12, 11:00 a.m.-1:30 p.m. Phoenix Convention Center-West 100 N. 3rd St., Phoenix Join Arizona’s three chapter branches as they come together to celebrate Arizona’s Sustainability Achievements in 2014. Media will be present at the event as well as City officials. Come be a part of the third annual event to honor some of the green achievements our state has accomplished. usgbcaz.org
ARIZONA BEER WEEK February 12-21 Various locations and times Valleywide Raise your glass to some delicious suds during arguably one of the most fun weeks of the whole year! The Arizona Craft Brewers Guild celebrates craft beer with more than 200 events taking place in Central Phoenix, Flagstaff, Tucson and everywhere in between! For specific event details, visit arizonabeerweek.com
2015 ARIZONA SUNRAYS CLASSIC ROCK INVITATIONAL February 13-15, 8:00 a.m.-6:00 p.m. daily Phoenix Convention Center 100 N. 3rd St., Phoenix Gymnastics competitions meet rock music at this fun invitational, which includes Xcel (Prep Opt) sessions, live bands and other entertainment, a coaches party, gymnast and coaches gift, 1st place team awards of genuine electric guitars, leather jackets for the Level 10 Open and embroidered denim jackets for levels 7 and 8. See the website for session times and level locations as well as nearby hotel accommodations. classicrockinvitational.com
SUSTAINABILITY SOLUTIONS FESTIVAL February 16-21, times and locations vary Ignite your awareness and reimagine a better, more sustainable world via the weeklong festivities that take place at various locations Valleywide during this event. Students, scholars and budding sustainable stewards are invited to participate in all the events, many of which are hands-on and family friendly. sustainability.asu.edu
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green scenes
BIKE, LUNCH AND LEARN WITH TAGGIA
CORK AND CACTUS AT DESERT BOTANICAL GARDEN
February 21, Meet at 9:45 a.m., depart on bike at 10:00 a.m. Taggia Restaurant and Lounge 4925 N. Scottsdale Rd., Scottsdale Taggia Scottsdale is offering hotel guests and local diners the chance to take a bike ride to the Old Town Scottsdale Farmer’s Market with renowned chef Massimo De Francesca, who will accompany guests on a shopping trip for fresh produce and other gourmet items. Everyone will then return to FireSky Resort and Taggia, where he will use all of the ingredients to prepare a three-course lunch paired with local Arizona wines. $75 per person. Reservations required in advance. taggiascottsdale.com
February 21-22, 1:00-5:00 p.m. Stroll the garden, sample a selection of more than 40 different wines each day, nosh on fabulous food and enjoy entertainment, such as live music and cooking demonstrations, in this amazing environment. Tickets are $35 for the public, $30 for Garden members. dbg.org
NORTHERN ARIZONA SEDONA AREA RAPTOR AND WILDLIFE PRESENTATION February 7, 11:00 a.m.-12:45 p.m. Verde Canyon Railroad 300 N. Broadway, Clarkdale Come experience raptors and other native Sedona wildlife at the Verde Canyon Railroad depot and on the train. Handlers will be presenting a variety of animals, answering questions and posing for photos. These presentations are open to the public. verdecanyonrr.com
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February 2015 | greenliving
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green scenes
“BIG 5 SURVIVAL PRIORITIES” WITH TONY NESTER
GUIDED BIRD WALK AT RED ROCK STATE PARK
February 14, 10:00 a.m.-2:00 p.m. Red Rock State Park 4050 Red Rock Loop Rd., Sedona Are you a hiker, hunter or a general outdoors enthusiast who stumbles upon tracks that you do not recognize? Tony Nester, Arizona native and founder of Ancient Pathways, a wilderness skills company dedicated to desert survival, invites you to an introductory class that will cover both animal- and mantracking skills. Space is limited to 15 participants. The workshop reservation fee including entry is $45. azstateparks.com
February 21, 9:00 a.m. Red Rock State Park 4050 Red Rock Loop Rd., Sedona No matter what time of day, visitors can view the many species of birds that make Red Rock State Park their home. A great place to start the tour and begin taking pictures is at the bird-feeding area behind the visitor center. Hummingbirds are almost always there and love to pose for photos. Rangers recommend that visitors bring their own binoculars as the park has only a limited number. While visitors hike the trails with a tour guide, they will see many birds that call the park home. sedona-arizona-vacations.com
8TH ANNUAL VALENTINE’S DAY CONCERT February 14, 6:30 p.m. Coconino Center for the Arts 2300 N. Fort Valley Rd., Flagstaff Treat your partner right and do something fun on Valentine’s Day! Flagstaff Arts Council is proud to present the 8th Annual Valentine’s Day Concert featuring Dave McGraw and Mandy Fer. There will be a wine and chocolate tasting beginning at 6:30 p.m. followed by the show at 7:30 p.m. Tickets are $20 and can be purchased online or by calling the Coconino Center for the Arts. flagartscouncil.org
SEDONA FILM FESTIVAL February 21 – March 1 The highly acclaimed Sedona Film Festival will feature 160 documentaries, features, shorts, Academy Award nominees and specialty films over nine days, with a special tribute celebrating the 100th birthday of director and actor Orson Welles. Films will run all day beginning Saturday, Feb. 21, on four screens at Sedona Harkins 6, 2081 W. Highway 89A; the Mary D. Fisher Theater, 2030 W. Highway 89A; and the Sedona Performing Arts Center at Sedona Red Rock High School, 995 Upper Red Rock Loop Road. sedonafilmfestival.org
Local daily deals, Everyday Arizona’s earth friendly go-to website for something to do Finding Local, Daily Deals is easy to do! Visit az2do.com to view our Local Daily Deals. Then simply go to the merchant & ask to receive the deal! No printer, credit card or registration required. Check often! Deals can change daily!
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36 greenliving | February 2015
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green scenes
WATER, WATER, EVERYWHERE? February 23 – March 28, 5:00-7:00 p.m. Prescott Center for the Arts 208 N. Marina St., Prescott Living in Arizona, the subject of water conservation generates many questions. Will there be enough? How does one conserve water? What happens when it isn’t everywhere? Prescott Center for the Arts challenges artists to express feelings about drought, gluttony or any other inspirations that address this complex issue. Light refreshments and beverages served. Free entry. pfaa.net
SOUTHERN ARIZONA NEW MURAL CLUB FOR YOUTH MEETS IN TUCSON ARTS DISTRICT February 7, 14, 21 and 28 3:00-6:00 p.m. Citizens Artist Collective Studio 13, 44 W. 6th Street, Tucson Young artists are painting up the town! Get involved with the ever-expanding international wall art movement. Let your voice be heard and help turn Tucson
into a giant piece of art. This spring’s event includes multiple projects in Ajo, AZ, including neighborhood and social change murals. There is a suggested $20 material fee per session. tucsonartsbrigade.org
17TH ANNUAL YUMA LETTUCE DAYS AGRI-CULINARY FESTIVAL February 28, 9:00 a.m.-6:00 p.m. University of Arizona Agricultural Center 6485 W. 8th St., Tucson The 17th Annual Yuma Lettuce Days Agri-Culinary Festival celebrating the area’s agricultural abundance will take place at a working research farm in the Yuma Valley just west of town. The venue change is part of an expanded partnership between Yuma Visitors Bureau (YVB) and the University of Arizona, explained YVB Executive Director Linda Morgan and Yuma Agricultural Center Director Dr. Kurt Nolte. There are still a lot of details to be worked out, but Nolte said that YAC staff is already preparing to plant 5 to 10 acres of grass as a green footprint for the festival, with adjoining fi elds to be graded and prepped for parking. Lettuce Days wraps up a week of local activities. yumalettucedays.com View all our events at greenlivingaz.com/events
St Patrick's Day Parade and Faire
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SATURDAY, MARCH 14, 2015, 10A - 5P Celebrating 32 Years of Parades & 32 Irish Counties 3 Stages Irish Music Irish Step-dancing Bagpipers Food & Beverages Irish Crafts & Merchandise Geneology Irish Clubs Children’s Area
Drive: FREE PARKING and FREE ROUND-TRIP SHUTTLE (9a-6p) at 1850 N. Central Ave., Phoenix (on Palm Ln just west of Central Ave)
Light Rail: Take Roosevelt stop and walk one block north
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Win a trip to Ireland in Irish Cultural Center raffle! Friends of St. Patrick AZ Chapter & St. Vincent de Paul Food Drive
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For Info: 602-280-9221 phxirish.org greenlivingaz.com
February 2015 | greenliving
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HE’S GREEN
SHE’S GREEN
Product reviews by our eco-conscious couple John and Jennifer Burkhart Many say that Valentine’s Day is just a commercialized “holiday” that pressures us to buy overpriced balloons, flowers and sweets. Well, they may be on to something, but who doesn’t love a reason to eat chocolate? The important things to look for when buying chocolate are whether or not it is organic and fair trade, sourced from small farms and made using eco-friendly business practices. All of our chocolate bars this month meet those criteria. EQUAL EXCHANGE CHOCOLATES | MILK CHOCOLATE CARAMEL CRUNCH WITH SEA SALT HE SAID: Salted caramel is the new rage. It’s everywhere — salted caramel coffee, salted caramel ice cream, salted caramel toothpaste. Okay, maybe not the last one. Equal Exchange did a little bandwagon jumping with this one. The smooth milk chocolate crunchy caramel (a.k.a. toffee) was delicious, but there was too much salt for my taste.
SHE SAID: I know firsthand that seawater tastes pretty awful, so who would’ve thought sea-salt anything would be such a hit? The salt in this chocolate bar was a bit strong, but that didn’t stop me from devouring square after square. The crispy toffeelike caramel was a nice added surprise.
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ENDANGERED SPECIES CHOCOLATE | DARK CHOCOLATE WITH BLUEBERRIES HE SAID: The dark chocolate in this bar was bitter and the blueberries were hard to find. But everything written on the outside of this package made it taste so much sweeter: nonGMO chocolate harvested from certified sustainable farms, with 10 percent of profits going towards saving endangered animals. Helping the planet never tasted so good.
SHE SAID: While I can appreciate the 10 percent of profits helping sea turtles, I just wasn’t crazy about this bar. I almost needed teeth of steel to bite through it. The blueberries added a touch of sweetness but not much blueberry flavor. If you like dark chocolate, though, this was quite smooth for 72 percent cocoa.
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COCONUT SECRET | CARIBBEAN CRUNCH HE SAID: Everyone’s got a skeleton in the closet and apparently so do coconuts! This coconut-crystal-sweetened white chocolate bar was edible, but it had the strangest flavor of this bunch. White chocolate is normally buttery and overly sweet, but this coconut white chocolate was gritty and sour.
SHE SAID: Wow! I am shocked at how good this chocolate was considering my sugar-conditioned taste buds! The coconut crystals (no cane sugar!) make this bar pleasantly sweet without leaving you feeling like you just ate a fivepound bag of sugar. I love the toasted coconut, too!
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TCHO | TCHUNKY TCHOTELLA HE SAID: This was a perfect blend of chunky hazelnut butter and chocolate with a hint of sea salt. The milk chocolate was sweet and smooth, and it had a good amount of hazelnut crunch. Plus it’s organic and fair trade.
SHE SAID: Creamy, soft milk chocolate and buttery chopped hazelnuts are a heavenly match. It reminded me of a Mr. Goodbar, but with an eco-friendly million-dollar makeover. The only downside? Having to share half with my “better half.”
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ALTER ECO | DARK QUINOA HE SAID: If someone had told me this was a crisp rice chocolate bar, I would have believed him. Surprisingly, it was crispy quinoa in a delectable and slightly tangy dark chocolate. A mild-mannered grain seed by day and a delicious crisp chocolate treat by night — quinoa’s yummy alter ego!
SHE SAID: Quinoa continues to amaze me, and I never would have thought to put it in a candy bar. I think it was a fantastic addition – nearly identical to the “crunch” bar with which we are most familiar. The dark chocolate was not too bitter and not too sweet. I love Alter Eco’s commitment to the environment and this candy bar.
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38 greenliving | February 2015
See more product reviews at greenlivingaz.com/hgsg
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COOL OUTRAGEOUS
STUFF 1. FLORAL SPA BATH GIFT SET Pamper your loved one with a trio of handcrafted organic skincare products from Fig and Yarrow featuring unique blends of soothing herbs, essential oils and healing botanicals designed to nourish, enrich and cleanse damaged or maturing skin. This treatment promises to leave skin glowing and moisturized from head to toe. $62 figandyarrow.com
4. THE VIRGIN MESSAGE The 900-mile Montage Project is a collaboration of two friends, Paul Potts and Kat Kozell, who send pieces of artwork to one another, adding elements before sending it across the miles to the other. This piece, The Virgin Message, in a recycled frame, is available for $467. Other are pieces available for sale. paullpottscreativeworks.zenfolio.com, katkozellstudioworks.com
2. BLACK CORN RESIN WATCH WITH AMETHYST CRYSTALS
5. PERSONALIZED HEART ANNIVERSARY PLATE
This eco-friendly Sprout watch marries just the right amount of bling and subtle sophistication. This eco-chic model showcases a black corn resin case featuring an adjustable bracelet with butterfly clasp, an ink-black bamboo dial that has 12 unique purple Swarovski crystals, a reflector ring and luminous hands. This is the perfect ecofriendly accessory for the well-dressed wrist. $70 sproutwatches.com
Give your loved one your heart with this customizable anniversary platter. Handmade in Pennsylvania with recycled glass, artisans laser-engrave up to three initials for each person, along with the specified year of the anniversary. Color is hand screened onto the glass and the plates are then fired and sandblasted for texture. $100 plateswithpurpose.com
3. I’LL BE THERE NECKLACE
6. STATE FORTY EIGHT T-SHIRT
This Kathy Bransfield necklace serves as a special reminder of a friend or loved one who has always stood by your side and close to your heart. The 22K goldplated brass cutout of two trees standing firmly side-by-side is paired perfectly with a promise given by only a true friend or loved one: “If it hurts too much to look back, but you’re too scared to look ahead, just look beside you and I’ll be there.” $95 kathybransfield.com 40 greenliving | February 2015
Editor’s Pick Show Arizona some love this Valentine’s Day, which is also our state’s birthday, with a cool and comfy t-shirt from Valleybased State Forty Eight. I picked up one similar to this (the coral color called to me) at Phoenix Fashion Week last year and I’m simply obsessed with it. $25 statefortyeight.com
Find more cool outrageous stuff at greenlivingaz.com/cos
greenlivingaz.com