Green Living November 2017 by Green Living AZ magazine

November 2017

SEEDING THE FUTURE OF AGRICULTURE

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EAT THIS, NOT THAT:

THANKSGIVING EDITION

SOCIAL MEDIA FOR POSITIVE CHANGE

COOKING OIL CONUNDRUM

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departments

November 2017 features

Eat This, Not That: Thanksgiving Edition

Creating Meaningful Dialogue and Change Through Social Media

live green

Cooking Oil Conundrum

Holiday Food Hangover

Green Gift Guide

Breast Cancer Survivor Gives Back

Green Living Gives Thanks

Adventures in Consciousness: Reclaiming the Joy of Food

CSAs in Your Neighborhood

ADHD and Diet

Did You Know? Fun Green Facts

work green

on the cover The Canyon View High School in Waddell, AZ will be the basis of research on how to efficiently increase thermal comfort at a much lower rate of energy use. (Artist rendering by DLR Group.)

America Recycles Day

Gather and Grow: The Culture of Gardening is a “Grandmother Away”

Seeding the Future of Agriculture

play green 23

The Healing Gifts of the Honeybee Hives

Recipes

Wild Arizona Series: Friends of the Northern Arizona Forests

October Launch Parties

The Spice of Life: Turmeric and Cumin

Green Scenes Calendar of Events

Heal, Awaken, Inform: The Power of Art Through the Eyes of La Morena

Green Champions

Sun, Sand and Sea Turtles

He’s Green, She’s Green

From Grapes to Greenery: There are Plenty of Eco-Friendly Ways to Enjoy Cottonwood and Clarkdale

Cool Outrageous Stuff

Master Gardener’s Monthly: City Farming

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42 November 2017 | greenliving

November 2017 Publisherâ&#x20AC;&#x2122;s Note

he FOOD issue is one of my favorite issues of the year because I LOVE FOOD! Last night, I ate a delicious apple soup, pumpkin energy ball, beet salad with goat cheese and had chocolate mousse in an edible chocolate cup as a sweet delight at the Virginia G Piper cancer center. They were tantalizing bites that amused my mouth and made my stomach happy. We were honoring the women who are cancer survivors, cancer patients and those who have found out that they have been diagnosed with cancer. There are so many correlations between cancer and the food we eat. This month we have an interesting article on things that you should know when getting a mastectomy. Turn the pages to interesting food articles in our Master Gardeners Monthly section and read a book review city farming. Enjoy the benefits of Turmeric and Cumin in our Live section and learn what to eat in the Eat This, Not That article which is an excellent reminder not to end the month with a Holiday Hangover. Be sure to check out the second article in our series on ADHD, ADHD and Diet. My son Keaton has been diagnosed with ADHD. We have been very involved in his diet. My husband and I have been attempting many food eliminations, allergy testing, holistic counseling and ADD-care a natural alternative product. We are increasingly active with his school work, his school, his teacher and the school counselor. I believe there is a correlation between food and ADHD behavior. Then, read through a great article on Social Media for Positive Change in our Work section and find out about a Canyon View high school that is Seeding the Future of agriculture through the STEM program. Celebrate America Recycles Day on November 15th through upcycling and fashion trends. Last but not least, flip to our Play section in and enjoy From Grapes to Greenery, an article about the eco-friendly things to do in Cottonwood and Clarkdale, read Cooking Oil Conundrum, learn about the Healing gifts of Honeybee Hives, and engage in the beautiful sea turtles in Sun, Sand and Sea Turtles.

To educate, empower and inspire,

"Use it up, wear it out, make it do, or do without." - New England proverb

Social Media for Positive Change

PAGE 18

Cooking Oil Conundrum

PAGE 26

Eat This, Not That: Thanksgiving Edition

PAGE 8

WHAT IS YOUR FAVORITE FOOD EVENT?

Please send your answer to dorie@greenlivingaz.com or share it on our Facebook page or instagram to win tickets to a food event.

Dorie Morales Publisher and Editor in Chief I LOVE TO HEAR FROM OUR READERS! Email me at dorie@greenlivingaz.com

2 greenliving | November 2017

Follow @greenlivingaz and stay in touch with the newest topics on sustainability! greenlivingaz.com

Yours in practicing a greener lifestyle PUBLISHER/EDITOR-IN-CHIEF:

Dorie Morales

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Connecting Women where they

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November 2017 | greenliving

HOLIDAY FOOD HANGOVER

BY J. DOUGLAS ROILL

hanksgiving ushers in the winter holiday season, a six-week period of celebrations, office parties, family gatherings and humungous meals. This busy time requires planning, preparing, last-minute shopping and dealing with crowds, which leaves little time for healthy home-cooked meals and usually ends in more trips to your J. DOUGLAS ROILL local fast food chain. All too often, this season of celebration leads to poor food choices and over-consumption of food and beverages. Add to this the general stress of the holidays, and you have a recipe for health-related consequences. According to WebMD, heart-related deaths rise five percent around the holidays. It is commonly known that consuming alcohol in excess amounts to the point of intoxication can result in an array of symptoms, one or more of which are referred to as a "hangover." In some cases, the over-consumption of food can result in similar symptoms. The unpleasant physical and mental symptoms of a "hangover" are an indicator of an assault on our bodies.

THE “FOOD HANGOVER” An alcohol hangover normally begins within several hours after consuming alcohol, and a person's blood alcohol concentration (BAC) begins to fall. The onset of a “food hangover” can be more immediate, following the initial “satisfaction” received from the food consumed. Food hangovers are more directly associated with the effects of overeating, rather than the results of no longer consuming food. Overeating affects blood sugar concentrations, the endocrine (hormonal) system, central nervous system, sleep patterns, biological rhythms, neurotransmitters (brain/body messaging system), the digestive tract and even hydration. The symptoms of a food hangover are dependent upon the type and quantity of food consumed and its effect on the body. They can be recognized in varying degrees if overeating is not your typical eating pattern; however, they can be unrecognizable, especially if your body has become accustomed to the associated feelings or sensations of overeating.

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SYMPTOMS INCLUDE BUT ARE NOT LIMITED TO: • 1. Cognitive — decreased attention and concentration. • 2. Constitutional — fatigue, weakness, overstuffed, muscle aches and thirst. • 3. Gastrointestinal — nausea, vomiting and stomach pain. • 4. Mental symptoms — dizziness, vertigo. • 5. Mood — depression, anxiety and irritability. • 6. Pain — headache and muscle aches. • 7. Sensory — sensitivity to light and sound. • 8. Sleep and biological rhythms — decreased sleep, decreased REM (rapid eye movements) and increased slow-wave sleep. • 9. Sympathetic hyperactivity — tremor, sweating, increased pulse and systolic blood pressure, and rapid heartbeat (tachycardia). • 10. Metabolic effects — low blood sugar, elevated blood sugar, elevated blood lipid levels, disruption of metabolism, obesity and diabetes.

MINDFUL EATING The effects of overeating are serious. Even overeating for short periods of time can have a lasting impact on the body. Long-term effects of overeating can lead to or aggravate medical problems and diseases that are difficult to treat or that become irreversible. One strategy to deal with the potential collateral damage of holiday overeating is to become more aware of your environment. • 1. Be mindful of your food purchases by reading the labels and avoiding those with added or excessive sugar. • 2. Check your recipes. If you are feeding a family of three or four and the recipe is for six to eight people, cut the recipe in half. • 3. Don’t skip eating earlier in the day in anticipation of having a ravenous appetite for the “Big Meal.” Being too hungry can result in fast eating, and by the time your body registers the food being consumed, you have already overeaten. • 4. Be aware that joining in on conversations around you while eating can slow your consumption; however, if you are not mindful of what you are eating, you can end up overeating, especially on snack foods. greenlivingaz.com

• 5. Eat the foods you enjoy the most. A “buffet” of selections does not mean you have to eat everything. • 6. Use smaller serving bowls. Research indicates that the larger the serving bowl, the more you will take, and the more you take the more you will eat. • 7. If you consume alcoholic beverages, be mindful of the quantity consumed. Alcohol is calorie-intensive, stimulates the appetite, dulls one’s judgment, and decreases self-restraint. • 8. Be aware of the internal cues of how you feel during a meal. If you are no longer hungry or the food no longer tastes good, it is probably time to stop eating. • 9. Be aware of external cues around you. If others are still eating, this does not mean you cannot stop eating. Do not hesitate to let family and friends know that you are trying to be more aware of what you eat, and solicit their help to avoid tempting you with excessive food or drink. • 10. Be a gracious guest and polite eater. If you are enjoying the

holidays with friends and they are known to encourage you to continue to eat, start with smaller polite portions so you can enjoy seconds. It is easier to be mindful of the number of servings you are taking than the total quantity being consumed. This information is not intended to replace a one-on-one relationship with a qualified healthcare professional and is not intended as medical/nutritional/ fitness advice. Information presented is subject to change as additional discoveries are made or additional research is published. J. Douglas Roill, D.Mgt., RDN, is a Registered Dietitian and health coach. Douglas and his wife Bonnie Roill own Scottsdale-based B3 Nutrition. Bonnie, also a Registered Dietitian Nutritionist, health and wellness coach and a hormone support coach, helps women upgrade their digestive and hormonal health by providing programs for individuals and groups, including the “21 Day Clean Eating Detox Jumpstart” program. Visit www.b3nutrition.com or contact Bonnie at (480) 242-9217 for more details. For more articles and upcoming events, visit us online at GreenLivingAZ.com

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November 2017 | greenliving

BREAST CANCER SURVIVOR GIVES BACK

BY BHARAT VENKATESH

lizabeth Cluff began her battle with stage 3B breast cancer in 2009. At the age of 37 with her husband and three small children, she was blindsided by the diagnosis. After struggling through the initial mastectomy recovery, chemotherapy and radiation treatments, she began what would become an arduous journey through reconstruction and many failed surgeries to put her “back together.” Yet through her experience came the desire to help others going through the same trials. In October 2015, Cluff launched I'mpact One Breast Cancer Foundation to help women feel whole again. For Cluff, the progression and aggression of her cancer made mastectomy imperative, but in many other cases, it is a personal choice. She recommends doing your own research and listening to your oncologist to see if a mastectomy is recommended based on statistics of reoccurrence. Finally, it is essential to get a second opinion, even if just to feel comforted that you are making the right choice. Once you have a mastectomy, Cliff says to expect limited arm mobility for quite awhile. It will recover with time, but many mastectomy survivors would feel comforted knowing that this is not uncommon. If lymph nodes were removed during the surgery, it is vital to talk to your doctor about lymphedema, just to be prepared. Sleeping on your back is also something you will have to adjust to — having a supportive bed, a large body pillow and pillows to prop you up may help you maintain the same position all night. Having the right clothing to apply compression also helps to ease recovery. Cluff understands the journey after a breast cancer diagnosis, the setbacks and lack of resources that might not be available. She empathizes with feeling helpless with all the "ins and outs" of

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breast cancer treatment and the physical and emotional pain that accompanies it. Currently in remission, Cluff’s drive is to assist others from personal experience. She wants survivors to feel they are worthy of the proper care through the journey after the diagnosis. "Not knowing what to expect after the diagnosis is so scary, and you need a team of support to help you through," Cluff said. “That is the meaning of I’mpact One — I wanted to make a great impact, to help people, and to show that I’m one — that all of us are one individual that it has to help.” Life after a breast cancer diagnosis isn’t simple. It doesn’t fit into a one-size-fits-all box. The treatments, scheduled appointments, and follow-ups with oncologists make it seem as if resuming your regular life will never happen. While there are small milestones, some survivors will tell you that life will never again be the same. However, founder and survivor Elizabeth Cluff will be the first to tell you that you can emerge from the experience a changed, but improved, version of yourself, Someone with greater fortitude, inner strength and a deep well of compassion. "The emotional part will always be there. It’s not all doom and gloom. How do you forget being in the fight of your life?” Cluff said. “You don’t. And you shouldn’t. Very real emotions come along with the breast cancer journey." “The journey after a breast cancer diagnosis is something all patients need to know will take time to go through,” she continued. “It can be so easy to get stuck in the emotional part of this journey and to feel like you are the only one that won't get past this layer of the diagnosis. Having a circle of friends, family and support programs in place after this diagnosis is so important to this journey. It is the

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TRUE healing process.” Not every patient will have the same treatment or surgery plan. Knowing that each journey is different is helpful because comparing your diagnosis to others creates ups and downs and can put a patient in crisis mode. With the diagnosis comes a feeling of "no control." Unfortunately, this is something that is very normal; you have to work through the fear. Wondering, "Will I be cured? Will this recur after I finish treatment? Will I make it through this journey?” These are all understandable fears. How to find your support system after diagnosis: Your oncologist is a key resource. Ask questions about local aid and consider local organizations within your area. Social Media. You may feel uncomfortable attending faceto-face support groups, and that’s okay. There are amazing online support groups to help you during this part of the journey. Family and Friends. They want to help, but often they are not sure what to do. Accept the help and tell them how to assist you, so you don't do all the work! For more information about the I’mpact One Breast Cancer Foundation, visit impactone.pink. Bharat Venkatesh is a Tempe journalist who believes spreading awareness about the importance of sustainability should be part of every journalist’s ethical goal to seek the truth and report it. For more articles and upcoming events, visit us online at GreenLivingAZ.com

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November 2017 | greenliving

NUTRITION

EAT THIS, NOT THAT:

THANKSGIVING EDITION

BY KAREN LANGSTON

KAREN LANGSTON

his year, you can cook your Thanksgiving dinner and eat it, too, without derailing from your healthy lifestyle. There’s also no need to suffer a lowcalorie approach to traditional Thanksgiving dishes -- instead, invite luscious, local, organic whole foods that are full of flavor and fat while still maintaining your health goals.

acids, B vitamins and selenium, and are fed non-GMO and soy-free feed. Purchasing pasture-raised turkeys from local farmers ensures the money stays in the community. When you’re carving, remember that dark turkey meat contains more energy-producing minerals like iron, zinc and B vitamins than white. Also, when it comes to calories (if you insist on counting), there is only about a four-calorie difference between dark and white turkey meat.

TRADE LOW-CAL FOR HIGH FAT

Purple potatoes contain four times the number of antioxidants in comparison to white potatoes, and they are jam-packed with antiinflammatory phytonutrients, vitamin C, potassium and B vitamins. Purple potatoes are also higher in fiber, which naturally keeps your waist thin and your digestion regular.

It’s not the calories you need to focus on, but rather the best nutrient bang for your buck. Focusing on nutrient-dense foods full of brain-fueling and energy-producing fats leads to a positive mood and high energy while keeping your waistline in check. Many times when we cut calories, we are sacrificing nutrients that keep us feeling full longer.

GO ORGANIC INSTEAD OF CONVENTIONAL Deck out your Thanksgiving table with organic and local ingredients instead of conventional foods. Organic produce tastes terrific; is a better source of vitamins, minerals and essential fatty acids than conventionally sprayed produce; and organically grown food makes less of an environmental impact. As Amazon takes Whole Foods national and moves away from local brand representatives, check out Green Living’s community resources for the freshest Thanksgiving ingredients. Let’s give thanks to local farmers, like Duncan Family Farms in Buckeye and Wholesum Harvest in Amado!

THE BIRD IS THE WORD! Grace your table with a local, sustainable, pasture-raised turkey. Sustainably pasture-raised turkey is higher in omega-3 essential fatty

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MASH PURPLE POTATOES

SLATHER ON THE BUTTER INSTEAD OF MARGARINE Don’t forget to load your bowl of mashed potatoes with full-fat organic heavy cream and butter. Why? Fats slow down the conversion of carbohydrates into sugar, meaning they will not spike your blood sugar. This gives you sustained energy and moods and keeps your waistline in check. Choose butter made from pasture-raised cows rather than synthetic chemically produced margarine. Butter is naturally higher in visionand skeletal-loving vitamin A and is an excellent source of hearthealthy vitamin K2, which studies show is the missing nutrient in cardiovascular health. Butter also contains naturally occurring antiinflammatory gut-healing butyrate. Butyrate is a type of fatty acid that helps protect against gut-associated autoimmune diseases.

HEAT UP SOURDOUGH ROLLS OVER CONVENTIONAL Organic sourdough is made with a starter of yeast and probiotics greenlivingaz.com

NUTRITION that can lead to gastric distress. Organic whipping cream is a little taste of heaven with the deliciousness of beneficial Omega-3s, including linolenic acid, brain-protecting EPA/DHA, and fat burning conjugated linoleic acid (CLA). With the health benefits of full cream, why not make that pie a la mode with a scoop of full-fat organic ice cream? Studies are proving that fat helps you stay slim and trim.

WINE NOT?

that aids in making the bread easier to digest. Fewer bloating and digestive woes have been found with sourdough bread than conventionally manufactured bread. This ancient practice also allows better absorption of minerals such as calcium, magnesium, iron and zinc. So, allow the pasture-raised butter to melt all over those wonderfully smelling sourdough rolls and enjoy. Ditch the canned aerosols of edible oils for real organic heavy whipping cream Have room for dessert? Plump up your organic pumpkin and nonGMO apple pie with organic full-fat cream. Organic heavy whipping cream brings all the fat your body can use without the added growth hormones, antibiotics and thickening agents of conventional cream

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What’s a meal without a traditional toast to the bounty and sharing with loved ones? Raise a glass of organic and local wine. Red wine is chock-full of powerful antioxidants such as resveratrol and antiinflammatories like quercetin. Antioxidant studies have shown their powerful role in heart health, healthy cholesterol and enhancing the body’s immune defenses, lowering the risk of developing serious health conditions. Check out Lawrence Dunham Vineyards in Scottsdale, Dektown Cellars with multiple locations throughout the Valley, Pillsbury Wine Company in Cottonwood, and Sonoita Vineyards in Elgin, Arizona. Thanksgiving comes once a year. It is a time to give thanks and enjoy the fruits and labor of the land and to rejoice in the company of others. Forgo the processed, conventional ways and get back to the roots of the true tradition of Thanksgiving with local, sustainable whole foods that support our local farmers and the economy of Arizona. Cheers! Karen Langston is a certified Nutritionist working with clients and trains coaches and clinicians the keys to preventing and reversing symptoms by having a good poop. Healthygutadvisor.com, (623) 252-4325 For more articles and upcoming events, visit us online at GreenLivingAZ.com

November 2017 | greenliving

CONSCIOUSNESS

ADVENTURES IN CONSCIOUSNESS

RECLAIMING THE JOY OF FOOD BY KRISTI HALL

on-GMO. Dairy Free. Gluten Free. Sugar-Free. Paleo. Blood Type. Atkin’s. Weight Watchers. All natural. Organic. High protein. Vegetarian. Probiotic. Vegan. Low carb. No carb. When I was growing up as a little girl in Texas in the 1970s, I don’t remember there being so many fears, warnings, concerns and KRISTI HALL rules about food. Southern hospitality ruled in our family, and food was and is a way to express love, abundance and generosity. But today, as a 46-year-old soon-to-be-single woman with a desire to reclaim my girlish figure, food can be a complicated and overwhelming topic. I am in the process of getting food allergy tested to find out which foods work for my body and which are better left on the shelf or my plate. I will be working with a nutritionist to create a list of healthy foods that will support a leaner physique and enhance my mood, as I have been prone to depression. In the interim, while I am investigating and soliciting expert help, I have decided to reclaim the joy of food. After all, as humans, we need food to feed our bodies, and I believe it can also healthfully feed our souls when eaten mindfully, enjoyed and appreciated. Since

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I have been considering eating more consciously and walking three times a week with my friend Marilyn, I have shed 19 pounds. I believe it’s not so much about the mechanics of what I am eating (and surely moving my body helps), but more in my newfound choice to embrace food as the divine gift that it is, enjoying it fully as it was meant to be enjoyed. I am choosing to focus on a robust list of foods and learn new recipes and ways to enjoy them. I am keeping it simple, as I will now only be cooking for myself, and a friend has agreed to help me shop and prepare delicious, good-for-me meals on Sunday afternoons, so I am prepared for my often-full work weeks. In the interim, here are a few other ways I plan to reclaim the joy of food while transitioning to a thinner, healthier body. Dining Alfresco: Living in the desert, we can rejoice in the fact that we have made it through the long, hot months. It is now time for us to enjoy the beautiful cooler evenings, and dining alfresco is one of the many ways to celebrate the season. Wine + Spirits: There are a few things I do not plan on eliminating from my diet because they simply bring me too much joy and pleasure. I plan on enjoying a glass or two of wine a week, or perhaps a fancy designer cocktail on occasion. I am going to sip it, savor it, and relax into the evening.

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CONSCIOUSNESS Farmer’s Markets: There is nothing I love more than a friendly, bountiful, colorful, community farmer’s market. I love to roll out of bed on a Saturday or Sunday morning, grab my cute reusable shopping bags and a cup of coffee, and head on over to a market. I find the experience to be a feast for the eyes, there are usually adorable dogs there with their owners, and I take great pleasure in selecting beautiful locally grown fruits and vegetables for my week. It’s so much more fulfilling and fun than heading to the grocery store and a great way to celebrate the joy of food. Dining Out: Is there anything more precious than a nice, long dinner out with good friends and good conversation? I especially enjoy a Sunday brunch as a relaxed way to spend my favorite day of the week. We are blessed with stunning resorts and restaurants. A few of my favorite patio dining spots are El Chorro, Lon’s at The Hermosa Inn, and House of Tricks. Whether under the sunlight of the day or twinkle lights at night, find your favorite dining spot and make a date with friends for a nice long meal and communion. How about you? How can you reclaim your joy of food? Kristi Hall is an author, speaker, and creator of Conscious Connections, a local community of 6,000 purpose-based businesswomen. Join her community at consciousconnectionsglobal.com. For more articles and upcoming events, visit us online at GreenLivingAZ.com

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November 2017 | greenliving

HEALTH AND WELLNESS

ADHD AND DIET BY DJ GAUGHAN

This month’s issue of Green Living magazine focuses on food and nutrition. As a follow-up to last month’s article on attention deficit hyperactivity disorder (ADHD), many of our readers are wondering how diet may impact ADHD. The short answer: ADHD diets have not been researched much, and results are mixed or inconclusive. Without any explicit research findings to DJ GAUGHAN guide us, commonsense would suggest that any diet that supports overall brain health might be beneficial for ADHD. Boy, does that statement open a can of worms ... or spinach, or kale, or whichever can of multi-billion-dollar super-food, plantbased, paleo-keto-Mediterranean, you-name-it diet plan you choose! We all know that our brains need a steady and stable supply of “fuel” to function optimally. Think of words like “hangry” that were invented by nutritionists to describe mood swings related to food intake. (Well, actually, they were invented by advertisers to convince us that a big chunk of sugar will solve all our problems! But I digress.) What foods might help an ADHD child or adult stabilize moods, avoid “spacing out,” and improve focus and attention? Definitely not that chunk of sugar, which is a great way to receive a sudden burst of extra energy followed by a sudden crash accompanied by a loss of focus and concentration. Instead, try to limit net carbs. Not just the obvious sugar and white flour, but also higher carb fruits and especially fruit juices, which further concentrate the net carbs. Consider lower carb fruits like blueberries, blackberries and strawberries. To avoid craving those carbs you have just cut out, stabilize blood sugar, and keep your brain continuously well-fed and functioning, many nutritionists recommend a higher-fat diet.

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Fatty foods are calorie dense and are digested slowly. As a result, you feel satiated, and your carb cravings are likely to go down. Your brain (which is composed mostly of fat cells) gets fed all day long. As counterintuitive as it sounds, some people are able to achieve significant weight loss on a higher fat diet as long as they dramatically cut out those carbs. Generally agreed-upon healthy fats are the omega 3s, found in eggs, salmon, walnuts, Brussels sprouts, spinach, olive oil, and many other foods. Medium chain triglycerides and a diet high in protein are also often recommended to promote overall brain health. Researchers have looked into genetics, brain development and exposure to lead as causes of ADHD. Diet is neither the cause of nor the cure for ADHD. An exception might be a food allergy, which sometimes can cause behavioral changes and should be ruled out when considering a diagnosis of ADHD. A good night’s sleep might even be a key to addressing ADHD. This past September, Sandra Kooij of the Vrije University Medical Center in Amsterdam found that subjects with ADHD had a variation in melatonin hormone levels that resulted in falling asleep later and getting less sleep with overall consequences for other bodily processes. Check with your pediatrician. Till next month, D. J. Gaughan, Ph.D. A licensed psychologist, Dr. Gaughan has been helping children, adolescents, and adults in Arizona for over 30 years. He offers individual, family and couples therapy, and groups for children and teens coping with their parents’ divorce. He also provides court ordered services, interventions and evaluations. Dr. Gaughan can be reached by email: Djgaughan1@msn.com or by phone: 602-956-3237 For more articles and upcoming events, visit us online at GreenLivingAZ.com

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GREEN LIFE For more green fun facts, visit greenlivingaz.com/ greenfunfacts

DID YOU KNOW?

FUN GREEN FACTS Make your kitchen greener with these fun green facts!

ORGANIC DOES NOT MEAN SUSTAINABLE

Under the U.S. Department of Agriculture’s National Organic Program (NOP), there are no strict rules or restrictions to ensure that organic food producers and farmers use sustainable practices. Organic products certainly have their own benefits, such as the prohibition of synthetic chemical inputs, genetic modification and irradiation among many other production standards that are carefully inspected and audited. However, always remember that organic does not mean sustainable — make sure your organic food is produced sustainably too.

DON’T THROW AWAY LEFTOVERS

The National Resources Defense Council estimates that up to 40% of food grown, processed, and transported will never be eaten and 70 billion pounds of food is lost each year in the United States. Be smarter about wasting leftovers for both environmental and financial reasons. Make meals purposefully and use leftovers for other meals or as lunch for the next day. Also, store leftovers in appropriate containers to avoid losing track of your meals. Dedicate a night or two each week for eating leftovers instead of cooking another

CINNAMON IS GOOD FOR YOUR HEART

Cinnamon is a spice produced from the inner bark of a Cinnamomum tree. Known to have numerous medicinal purposes, cinnamon is loaded with antioxidants known as polyphenols and has anti-inflammatory properties that can decrease the risk of heart disease.

ORGANIC TEA FEEDS ITSELF

Certified organic tea is free from synthetic fertilizers, herbicides, and pesticides which are known to pose health risks to people. Moreover, farming practices for organic tea rely heavily on the natural breakdown of organic matter by using green manure and composting to replace lost nutrients and maintain a high yield — rather than synthetic pesticides and fertilizers. This allows the natural production of nutrients in the soil.

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BEESWAX INSTEAD OF PLASTIC BAGS TO STORE FOOD

Reduce household waste by using reusable beeswax food wraps made from beeswax, tree resin, jojoba oil, cotton or cotton hemp fabric. Beeswax, tree resin and jojoba oil are natural ingredients that preserve food and help it last longer. These food wraps are easy to clean and can be washed with lukewarm water and mild soap. The wraps are also malleable and can substitute plastic wrap to seal a container or glass bowl.

SUSTAINABLE FARMING IS GOOD FOR ANIMALS

Unlike factory farms that cluster animals in confined spaces with unsanitary conditions and lack of sunlight, sustainable farms encourage animals to behave as if in their natural habitat with free range of movement. Factory farms do not keep more animals than they can sustain, turning wastes back into manure for growing crops rather than dumping them. Additionally, hormones administered to factory animals often cause diseases and affects the quality of manure.

November 2017 | greenliving

A SPECIAL ADVERTISING SECTION

SHOP LOCAL: 'TIS THE SEASON TO GIFT LOCAL AND GIFT GREEN! BY ERICA FETHERSTON, COMMUNICATIONS DIRECTOR FOR LOCAL FIRST ARIZONA

s a Green Living Magazine reader, you care about the health and well-being of your community. You probably also care about the impact of your spending, particularly when it comes to buying gifts for your friends and family for the holidays. You want to make sure that you find gifts that they’ll love, but at the same time don’t do harm to the environment.

You’re in luck with the Green Living Gift Guide, which features exclusively sustainable and local gift ideas for this coming holiday season. You can easily bring a little joy to your friends and family as well as make a positive impact when you support businesses that are green and locally owned. Studies show that up to four times more

money remains in the local economy and recirculates to support jobs and a vibrant, prosperous community when you choose to shop locally instead of at national chains or mega online retailers. You vote with your dollars every day for the kind of community you want to live in. This holiday season is no different. Use this Green Living Gift Guide for the best recommendations from local and green businesses. Join Local First Arizona and Green Living magazine in celebrating Buy Local Month, and visit localfirstaz. com for more local shopping recommendations beyond the holiday season.

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greenlivingaz.com

gives thanks

DORIE I am thankful for my fabulous family, humorous husband, fantastic friends, terrific team, happy health, nurturing nature and fantabulous food.

AARON I am thankful for my amazing family, my supportive friends and the chance I have to help glaz make a difference.

SUSAN I am thankful for my friends, family, and good health.

BHARAT I'm thankful for the opportunity to be a writer and editor for a sustainability-driven magazine, especially considering the current climate â&#x20AC;&#x201C; both atmospheric and political.

MADDIE I am most grateful for my wonderful family and loved ones, and for all those who encourage me and support me in my adventures. I'm grateful to have new adventures!

LISA

SHANNON

I am thankful to be an environmentally-friendly person, and for family and friends who care about the planet.

I am thankful for food friends, loving family, creative outlets, and fermented grapes.

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November 2017 | greenliving

FARMING

CSAS IN YOUR NEIGHBORHOOD

BY DEE LOGAN

SAs, or Community Supported Agriculture models, have been around for at least four decades in this country as a way for small farms to directly market to their customers uniquely. Frank Martin of Crooked Sky Farms, partnering with students in Prescott College, developed the original CSA here in Arizona in 1999. All of the folks who know Frank recognize DEE LOGAN his love for farming and the land. He is especially passionate about the heirloom varieties of crops and saving their seeds. Another quality that deﬁnes Frank is his willingness to share his knowledge of the history of seeds and crops, and the way he has learned to honor the potency of a single seed as it transforms almost incredibly into an amazing cultivar. That’s one deﬁning aspect of CSA farmers — a passion for the land and the crops being produced, and a willingness to share the knowledge accumulated in their committed experience in farming. Rebecca Kidwell, 8 years a CSA farmer with the Farmyard CSA, shared another insight: that teaching her CSA members about seasonality, and what it means to be mindful of foods grown locally, challenges them to go beyond their comfort zone in trying a new vegetable or a new way of preparing foods from their CSA basket. This is an especially powerful tool in the development of mindful and seasonal eating, a skill that one learns to embrace with each new seasonal CSA basket. Seasonality and mindful eating are experiences we as consumers develop through our CSA connection. Maya Daily, the owner of Maya’s Farm, has made her community and the health of its children her business, both in her farming practices and as a mother. With her CSA operating for more than ten years, Maya has taught classes in necessary skills of healthy life choices, weaving them around her farming and cooking knowledge. As she states on her website, “When you invest in a small farm CSA, you invest in the local community, you invest in the environment, you invest in health. CSA is an investment in the future of local food.” The implicit investment then is in the health of the future members of this community, a profound and affecting awareness through her CSA model. “True Garden founders Lisa and Troy Albright selected Future

Growing’s vertical aeroponic Tower Garden technology … because the vertical tower farm is ideal for small urban settings like this one.” Taken from True Gardens website is this description of what urban farming may look like in the near future with the growing scarcity of land and water and the reality of changing weather patterns. Their CSA members have a selection of an extended season of cool-weather crops. The challenge that all farming is or will be facing in the future is population growth versus the ability to adequately feed the future generations. The Albrights posit that they have a viable solution to that. Ultimately, CSAs take on the characteristics of the farmers who manage them. Their passions and skill sets bring the product to the consumer, creating an engagement of the consumer with their food and ultimately with their community, as well as the vision for the future of food and farming. CSAs are a way of bringing to each of us, as consumers, the importance of our own personal food choices. To contact any of these farmers about their CSAs and other farming options, visit their websites: www.crookedskyfarms.com www.myfarmyard.com www.mayasfarm.com www.truegarden.com Dee Logan is the senior coordinator for the Arizona Community Farmers Market Group, an association of local markets that she and her husband founded in 1989. For more articles and upcoming events, visit us online at GreenLivingAZ.com

16 greenliving | November 2017

greenlivingaz.com

RECYCLING

AMERICA RECYCLES DAY

FASHION TRENDS AND UPCYCLING COLLIDE BY GRETCHEN PAHIA

ypically, we celebrate the Earth on Earth Day in April. But November has a day of its own to celebrate our world and ways GRETCHEN PAHIA to keep it clean. November 15 is America Recycles Day, and it gives everyone a time to think about how to make the Earth a better place. There is no shortage of things we need to do as humans to protect our planet. Pollution, carbon emissions, and littering all make an impact on our world. Today, people often live like they are a disposable society, throwing away things without thinking of the long-lasting impact. When it comes to fashion, retailers are pushing to their customers the “must-have” pieces or accessories for the season. However, did you know this also comes at a cost to the environment? Each person in the United States throws away 80 pounds of clothes in landfills every year. Also, two out of every ten items donated to charity are used, and the remaining items end up in landfills or incinerators. In a world of fast fashion, changing trends and styles, people end up wearing pieces for a short time and then discarding clothes that are still perfectly fine to wear. There is help out there, thanks to stores like locally owned and operated Kid to Kid and Uptown Cheapskate. Kid to Kid and Uptown Cheapskate buy, sell and trade current styles in trusted brands and famous designer names to customers. Shoppers not only save about 70 percent off retail prices, but they are also working to be kinder to the planet. Shoppers at retail stores like these can also sell their own items for store credit and cash. Unlike other consignment stores where a customer will get a percentage of the sale after the fact, resale store customers who sell their gently-used items can get cash at the register or 20 percent more in store credit. Using this method is a great way to help customers. Shopping at an environmentally beneficial store allows consumers to be not only socially conscientious, but also help deserving charities. Clothing and items that aren’t sold are donated to a number of charities, helping to complete the upcycling circle. Gretchen Pahia has 15 years of experience in both media and public relations and is an award-winning television news producer in Phoenix, Las Vegas and Portland. Gretchen is a native to Arizona, born and raised in Phoenix, and a graduate of Northern Arizona University. She lives in the Phoenix metro area with her husband, their two children and their dog. For more articles and upcoming events, visit us online at GreenLivingAZ.com

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LOOK FOR OTHER OPPORTUNITIES TO RECYCLE PEPSICO RECYCLE RALLY

Your school can win at recycling! Whether your school is already a recycling champion or you see an opportunity for creating positive change, PepsiCo Recycling can help. Schools of all sizes can download free resources, track their progress, earn rewards and compete to win prizes of up to $1,000. If you think your school is ready to step up its efforts, encourage your champions to sign up for the Challenge League, which offers the opportunity to win up to $20,000 in prizes. Signing your school up for the Recycle Rally program costs nothing and gives you and your school access to numerous tools and resources to meet your recycling goals. Any adult at your school can sign up, and it’s easy to add others or designate a different point of contact after your account is established. Rewards and prizes can be based either on the mixed bag count method (Universal League) or the weighing tally method (Challenge League). You can enroll your school in the program at any time throughout the year. KEEP AMERICA BEAUTIFUL RECYCLEBOWL

Keep America Beautiful offers schools the opportunity to enroll in their annual Recycle-Bowl program. Program enrollment begins in August, and the competition culminates on November 15, America Recycles Day. Every year, the program awards a recycled park bench and $1,000 to purchase recycling bins to the national winner. The most improved division winner receives $1,500 to purchase recycling bins.

November 2017 | greenliving

TECHNOLOGY

CREATING MEANINGFUL DIALOGUE AND CHANGE

THROUGH SOCIAL MEDIA

REBECCA OGLE

an social media create meaningful dialogue and change? If you doubt it, you’re forgiven. Plenty of problems contribute to a negative outlook: fake news, Twitterbots, information warfare, flame wars in the comments, sensational reporting, flawed algorithms, and so on. REBECCA OGLE Nevertheless, we persist. We want to use our digital profiles to make positive change, despite our negative experiences and trepidation. In an oft-shared meme, Mister Rogers says it best: “Always look for the helpers. There’s always someone who is trying to help.” So, I looked to Jonathan Perri, the director of North American Campaigns and Partnerships for Change.org, for insights on being a helper. Change.org is an online petition platform with more than 200 million users. Perhaps you’ve signed a Change.org petition yourself. It’s so easy, but is it effective? In short, yes. From pressuring companies to mobilizing Congress, Change.org’s social media-driven campaigns exemplify how individuals and organizations can make a difference.

for some of our more popular issue communities. For example, I manage a criminal justice reform program called Changejustice, which has its own profile separate from the main Change.org. This allows me to engage a specific audience more easily.

Can you share some successful campaigns and how they leveraged social media to achieve success?

Recently, the website hosting company Squarespace agreed to drop Neo-Nazi and white supremacist websites after 60,000 people signed a Change.org petition. The petition was a few months old, and Squarespace had already told the petition starter they wouldn't be taking down the sites. But following the events in Charlottesville, the petition went viral. Every Change.org petition has a “sharing headline,” which allows you to include your target's Twitter handle. So, every time someone signed and shared on Twitter, they were tweeting directly at Squarespace. With 40,000 people signing the petition in less than one day, that added an incredible amount of pressure on Squarespace. Within 24 hours, they agreed to take down the sites.

Q: How does Change.org leverage social media platforms to

What are some real-world effects that have resulted wholly or partly from Change.org campaigns?

A: Sharing drives a lot of our traffic and signatures, so we make

There are so many, and from all around the world. People have used the platform to change state or federal laws, get companies to change or adopt practices, bring TV shows back — all sorts of things. One of my favorites was Sara Wolff's campaign to pass the ABLE Act, landmark disability rights legislation that helps people with disabilities save money for their futures. Sara has Down’s Syndrome and championed the bill with the National Down Syndrome Society. Nearly 300,000 people signed her petition, and she brought it with

create positive change?

it easy to share petitions on Twitter and Facebook by making that part of our "post-sign-flow" (the actions you can take after signing a petition). It's important to provide those who take action with a simple and clear way to share with their networks. We maintain our own social media profiles, with over 1.5 million followers on both Twitter and Facebook. We also have smaller profiles

18 greenliving | November 2017

greenlivingaz.com

TECHNOLOGY

#TURTLETALK:

YOUR SOCIAL MEDIA TOOL BOX

her to Congressional hearings. It was one of the most successful bipartisan advocacy campaigns in history. The bill passed with 480 members of Congress cosponsoring.

Social media platforms provide tools for people who want to make a difference – from hashtags to groups to paid ad campaigns. Where do you think an individual who wants to make a difference should start?

Every campaign needs to start with a story. In my opinion, being able to tell your story in a concise and compelling way that inspires people to take action and join your cause is the crucial first step, regardless of which platform you use. Rebecca Ogle is the Content Marketing Specialist at Fasturtle. She can be reached at Rebecca.ogle@fasturtle.com. Fasturtle can be reached at Fasturtle HQ, fasturtle.com/contact, 480-348-0467, Facebook facebook.com/Fasturtle, Twitter @fasturtle. For more articles and upcoming events, visit us online at GreenLivingAZ.com

• Engaging Content gets eyeballs on your post and calls users to action. Video outperforms graphics, and graphics outperform text — so don’t forget Instagram. • Hashtags raise awareness and allow users to engage with your cause. • Reputation Monitoring responds to user questions, concerns and reviews in real time. From parking issues at a protest site to questions about ethical sourcing, social media empowers communication. • Influencers amplify your content to a broader audience and lend authority to your brand or cause. • Analytics track the performance of your posts to gauge effectiveness so that you can enhance your strategy. • Paid Social Campaigns allow you to target users with specific demographic criteria — an indispensable tool for nonprofit organizations and green businesses. • Fasturtle’s So Shell Dashboard allows you to manage and monitor all your social media pages in one place. Contact us to learn more about the So Shell Dashboard or about hiring an experienced social media manager to boost your social media presence.

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November 2017 | greenliving

EDUCATION

GATHER AND GROW

THE CULTURE OF GARDENING IS A “GRANDMOTHER AWAY” BY GEORGE BROOKS

Through STEAM education and urban agriculture, The Farm at South Mountain aims to reconnect South Phoenix with its agricultural roots while educating local youth and destroying food deserts. Pat Christofolo and Greg Brownell are working to build South Phoenix by reconnecting the community to its agricultural history. Pat is the owner of The GEORGE BROOKS Farm at South Mountain, and her husband Greg manages this star venue and has recently taken on the responsibilities of sustainability and community outreach. “About two years ago, Pat made a decision to reach out to the communities that surround The Farm, especially those that are north of The Farm,” said Greg Brownell. “We have one of the largest food deserts in Arizona just north of The Farm.” “We’ve taken on the responsibility of trying to change people’s attitude towards food. Trying to get into the schools to present science and to change attitudes about food, attitudes about agriculture, attitudes about gardening. It is an absolutely huge job, and we need all the help we can get. But, Pat is very determined that we are going to be a part of in this community,” said Brownell.

MOVING THE MISSION To make this dream a reality, The Farm has established the “Gather and Grow” program, "a sustainability area which exhibits urban farming and gardening scenarios.” They have created a curriculum that focuses on educating local families and children on different sustainable systems. The program is collaborating with

20 greenliving | November 2017

local stakeholders to instill the community with a unified goal for a sustainable future. “Through our farming, gardening, composting and aquaponics programs, we strive to be a focal point that exemplifies sustainable practices on all scales. We are pursuing this effort by engaging local stakeholders and building lasting partnerships that support the development of the South Phoenix community,” said Brownell.

CONNECTING THE PAST TO BUILD A BETTER FUTURE How the past connects to the future is critical to this program, according to Brownell. “In our part of town, we are not only trying to connect with agriculture. The thought is that if we can connect people to agriculture, we can connect them to their history. We can reconnect them to the agricultural part of their cultures; it will just make for a healthier community,” he said. “This history in time is not that far away,” said Brownell. “My calculations are that it is ‘a grandmother away.’ I talk to fairly young people, and I ask them if they have a garden, and the answer is almost universally, ‘no.’ Then I ask if their mom or dad had a garden, and some say ‘yes’ and some say ‘no.’ Then I ask if their grandparents had a garden, and in this part of town they almost all say ‘yes.’” “So, only two generations separate today from yesterday. There is an actual cultural disconnect, especially given a place with an agriculture history more than 4,000 years old,” explained Brownell. “The Hohokam were farming this area long before the Europeans came. So, it is not just that my grandmother grew greens or my grandfather had a great tomato. It is really a deeper understanding of the place that we live. Why our soils are the way they are. We are in a river bottom. We have a unique place in this Valley, and there are so many ways this

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EDUCATION

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all connects. But it has got to start someplace, and I think the place that it all begins is when somebody plants a seed in their backyard and sees this tiny seed turning into a plant. Then there comes another plant, and the garden keeps going over years and years. You can’t replace that. There is nothing that can replace the peace that comes from having a garden.”

MAKING IT SO As suggested in their mission statement, The Farm is engaging local stakeholders and building lasting partnerships that support the development of the South Phoenix community -- and they’re doing so with a vengeance. They are working with students and teachers from with local schools like Percy L. Julian, part of the local Roosevelt School District. Working through the Arizona State University School of Sustainability they have engaged interns to assist in managing the program, including developing new tools and technologies to make it better. They are also partnering with NxT Horizon, a South Phoenix Agriculture Technology company that focuses on applying aquaponics to solve real-world problems like food deserts. “I think there are some great things about to happen here,” said Brownell. All evidence says he is right. Dr. George Benjamin Brooks Jr., Founder and President of the NxT Horizon Group, holds an earned Ph.D., in Wildlife and Fisheries from the School of Renewable Natural Resources at the University of Arizona and is an established social, environmental, economic and political leader and business consultant.

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November 2017 | greenliving

INNOVATION

SEEDING THE FUTURE OF AGRICULTURE BY PREMNATH SUNDHARAM

anyon View High School, currently under construction in Waddell, AZ, will open its doors in 2018 as the fifth high school for Agua Fria Union High School District in the West Valley. Stemming from Waddell’s agrarian background, the high school campus will host a robust agriculture and agriculture-based science program. The school aims to play a significant role in the future of agriculture in Arizona and the PREMNATH SUNDHARAM Southwest. Improving food security through access to nutritious foods and sustainable agriculture will become increasingly critical to national security. Agriculture has evolved into an incredibly sophisticated industry attracting technology giants such as Google. How do we set a foundation for Arizona and Arizonans to lead this innovation? Canyon View High School is providing that incredible opportunity through its state of the art agriculture program. The program focuses on Ag-science emphasizing agriculture’s relationship to STEM (Science, Technology, Engineering & Mathematics). The program consists of several components ranging from traditional animal husbandry to STEM-based Ag Science. The program has been branded Canyon View Ranch. The operations and research component of Canyon View Ranch is based around

22 greenliving | November 2017

the shop, classroom and lab classroom providing the fundamentals while ideas and hypothesis are fleshed out in an alpha test phase in the lab and the most promising are prepared for real discovery through the shop. The shop provides critical maintenance and operations functions but is symbolically the stepping stone to small-scale test gardens and ultimately out to the true hands-on-component where the science is put to the test in a relevant project-based setting of the barn, greenhouse, and agricultural plots. However, the practice of agriculture is ultimately a business whether for profit or not for profit on the research side. Recognizing public relations and outreach components, Canyon View Ranch will operate a living wall that is placed at the entrance to the campus. The living wall will host an herb garden that will supply organic specialty food ingredients to the school’s food service. Canyon View High School is poised to provide a world-class education on the future of agriculture where exploring new techniques; hand-on-experimentations; and leveraging garden-totable opportunities become part of the new learning process. An industry recognized thought leader on sustainability and high-performance building design, Premnath serves as the Global Sustainability Leader at DLR Group. He leads firm-wide sustainability initiatives and develops long-term strategies for a more environmentally responsible design practice. For more articles and upcoming events, visit us online at GreenLivingAZ.com

greenlivingaz.com

POLLINATORS

THE HEALING GIFTS OF THE HONEYBEE HIVES

BY CRICKET ALDRIDGE

he importance of the honeybee to our food system is widely known and is driving global efforts to support the health of honeybee colonies. What is not as widely known is how honeybees can promote human health. Those tiny little pollinators buzzing around our gardens and crops are in themselves incredible sources of healing. As they collect pollen, nectar and resins from flowers and trees, they are adding substanc es from their bodies to transform those collections into something amazing. It’s not just honey and beeswax that honeybees produce, though those alone have significance to humanity. The other gifts honeybees bring to us are propolis, bee pollen, royal jelly and bee venom. Honey Raw honey, contains 80 percent natural sugars, 18 percent water, and two percent minerals, vitamins, pollen and protein. It is made from nectar produced by flowers. Bees collect nectar, process it with enzymes, dehydrate it to 18 percent water, and store it in their comb for later consumption. It’s that processing that transforms sweet nectar into a powerhouse of healing. Honey has been used for thousands of years to treat sickness and wounds, but now science has shown why it works. Honey contains the very substances that are known to heal our bodies. Antibiotics, anti-inflammatory agents, and antioxidants all help us to fight disease, and processed pollen from our local flowers helps to desensitize us to allergies. Besides all that, there is no tastier medicine! Beeswax We all know that honeycomb is where we find honey. But it is the comb itself that is the structure of the entire colony’s home. Bees have wax glands on the underside of their bodies that secrete tiny plates of wax. These plates are then chewed and chewed again by a number of bees, adding saliva and enzymes as they go. Then somehow the miracle of the honeycomb, with its perfect hexagonal cells, is created. These cells hold brood (growing bees) and food. When full of honey, it can be collected, separated from the honey, and melted down for use in candles, medicine and cosmetics, to name a few. Beeswax itself contains healing properties that are antifungal, anti-inflammatory and cholesterol-lowering. What a fantastic substance to put on and in our bodies. Propolis Propolis is a mixture of resin, essential oils and waxes. It contains amino acids, minerals, ethanol, vitamin A, B complex, vitamin E and flavonoids. Bees use it to seal cracks in their hive, coat foreign objects as a sealant against bacteria, and to coat the cells of their comb. Propolis’s antifungal, antibacterial and antiviral properties protect the entire colony from infection. It truly is a unique and amazing substance. For human applications, propolis is often tinctured (dissolved in alcohol). We can use it the same way the bees do, to protect us from infection. Propolis also is used to prevent cavities and to desensitize tooth pain. Bee Pollen As bees visit flowers, they are collecting nectar and pollen. The pollen is mixed with saliva and packed into little pollen baskets that greenlivingaz.com

are carried on the hind legs back to the hive. Workers inside the hive then pack that pollen into cells as stored food. Amazingly, bee pollen contains all eight of the essential amino acids that are 5-7 times the level found in high-protein sources of equal weight. Its high levels of other nutrients, including bioflavonoids and carotenoids, make bee pollen a strong disease-fighting food not only for bees but also humans. It is even used for anti-aging. Beekeepers can easily collect bee pollen without impacting the colony’s food storage. Royal Jelly Until recently, it was thought that feeding larval worker bees royal jelly is what made them into queens. It turns out that all bees are fed royal jelly, and queens are fed a slightly less nutritive version of royal jelly that isn’t mixed with some other ingredients. Royal jelly is the translucent white gel that bee larvae float in inside the comb. It is also what they eat as they grow. Royal jelly is a mixture of proteins, sugar, fats, minerals, vitamins and pheromones. Studies have shown that it has anti-tumor properties and immune-enhancing activity that greatly help patients undergoing chemotherapy. Research is ongoing in this field. Bee Venom The most impressive and latest interest regarding bee products is bee venom. In fact, you may have already heard of BVT or Bee Venom Therapy. Researchers from around the world are exploring the healing possibilities found in bee venom. From treating autoimmune disorders to Lyme’s Disease, bee venom is proving to have a profound impact. Beekeepers are finding that they are receiving requests from people to visit their hives merely to be stung. Of course, one has to be aware of any bee venom allergies, but if that isn’t an issue, bee stings are an inexpensive and easy way to receive treatment for ailments like arthritis. It is still important to talk to your doctor if you intend to try out BVT on your own. Keep your eyes on the research. BVT may be the answer many are looking for. Honeybees around the world are becoming more and more cherished for their contribution to humanity and all life on earth. We must be cautious in caring for their ecosystem and not overburden them with our own needs. But a carefully tended backyard beehive is the perfect place to promote and sensitively collect these amazing gifts. The Arizona Honeybee Festival, November 18 in downtown Phoenix, is a great event to learn more about how to interact and help our local honeybee population. Be sure to visit and become inspired by our little friends. Cricket Aldridge is a Master Gardener and Backyard Beekeeper in Phoenix, AZ. She writes a blog called GardenVariety.Life where she shares homesteading skills from a Suburban desert perspective. She is also the organizer of the first annual Arizona Honeybee Festival, taking place November 18 in downtown Phoenix. For more articles and upcoming events, visit us online at GreenLivingAZ.com

November 2017 | greenliving

ENVIRONMENT

Photos courtesy of Friends of Northern Arizona Forests

Wild Arizona Series FRIENDS OF NORTHERN ARIZONA FORESTS BY DAVID A. SCHALLER

The forests of northern Arizona have no shortage of admirers, particularly when the going gets hot across the state’s lowland deserts and treeless scrub country. The “green living” they offer never seems more important than when summer kicks in. We’re fortunate that the US Forest Service administers much of Arizona's forested land, and other parcels DAVID A. SCHALLER are protected and managed under a system of State Forests. However, budgets are never suffcient these days for public agencies to get done all that is needed to accomplish their missions. Meanwhile, Arizonans are loving their forests more widely and using them in higher numbers each passing year. This is all the more reason for nonproﬁt and educational groups to come together to help the US Forest Service protect and restore the attributes that make these forest enclaves such an important element in the Arizona landscape. Thus, in 2009, “Friends of Northern Arizona Forests” was formed with its mission statement reading, in part: “We are a solution-oriented volunteer group that works in partnership with the Forest Service to assist the Service in tasks it does not have the staff or the funds to accomplish on its own.” The organizations comprising this Flagstaff-based group are a

24 greenliving | November 2017

diverse lot, including the Flagstaff Biking Organization, the Coconino Trail Riders, Arizona Trail Association, the Coconino Horsemen’s Alliance, the Northern Arizona University School of Forestry and the Arizona Wildlife Federation. Together they provide the US Forest Service with a broad consensus of public support that comes in handy not only in the ﬁeld but also when developing management plans, crafting budgets and seeking congressional approval for new initiatives. A key focus of “Friends” is to preserve and protect aspen forests -- the trees themselves plus associated wildlife and other wildland attributes valued by its members. Through its “Aspen Team,” a multi-year effort is underway involving the construction, repair and maintenance of hundreds of miles of wire and log fences across the Flagstaff and Mogollon Rim Ranger Districts. These fences are essential in protecting young aspen and Bebb willows from being grazed by deer, elk and livestock. They also help to protect sensitive riparian areas and meadows from overgrazing in addition to distinguishing pasture and non-pasture lands and rights-of-way in the forests. For Friends of Northern Arizona Forests, the work goes beyond aspen restoration as two additional program areas compete for volunteer time and interest: a preventative search and rescue program, and the issuance of backcountry permits at the Snowbowl outside greenlivingaz.com

ENVIRONMENT

of Flagstaff. The search and rescue program aims to help hikers and other users of forest areas improve their early awareness and safety skills. Meanwhile, the issuance of backcountry permits has been an ongoing service and will again be on the “Friends’” agenda this winter. In its eight years of existence, Friends of Northern Arizona Forests has already made a difference with its improvements in forest and habitat protection. Given the size of our forested lands and the threats they continue to face from overgrazing, predator-prey imbalances, climate disruption and neglect, decades of work remain. Volunteer opportunities abound, as evidenced by the more than 4,000 hours of time donated in 2016 helping Arizona forests become healthier and more resilient against multiple threats. Arizonans

Keeping Arizona’s wild places wild is a responsibility that never ends. The Arizona Wilderness Coalition invites you to join them. More information on how to get involved and make a difference in protecting Arizona’s wild places is available on their website: http://azwild.org/action/management-plans.php. David A. Schaller is a retired environmental scientist living in Tucson, where he writes on climate, water and energy security. For more articles and upcoming events, visit us online at GreenLivingAZ.com

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November 2017 | greenliving

NUTRITION

COOKING OIL CONUNDRUM BY LEEANN BOND

ou’re walking down the baking aisle in the store and see shelf upon shelf of different oils. How do you know which oil you should buy? Do you go for the one in the fancy bottle? Do you choose the same oil your mother cooked with for her whole life? Do you splurge on the one imported from Italy? What is the difference, really? When it comes to picking out the right oil LEEANN BOND for cooking, the task can seem overwhelming. Let’s take a look at some of the differences between the various cooking oils and which are best suited for different types of cooking, as well as which ones are better for your health. Heat: An oil’s smoke point is the temperature at which it starts smoking. This can lead to bitter flavors and is not desirable for cooking. Some oils have higher smoke points than others and are better for frying or stir-frying. More refined oils can tolerate higher temperatures. Other oils with low smoke points are better suited for dressings and dips. Flavor: Just as peanuts have a distinctly different flavor from coconuts, their respective oils add their own unique flavor to dishes. If you don’t want the oil to distract from the other flavors in your dish, a more neutral-flavored oil would be best. Health: When categorizing oils as “healthier” versus “less healthy,” divide fats into two broad categories: saturated and unsaturated fats. These labels describe physical characteristics that give fats different properties. Saturated fats tend to be solid at room temperature. Most often we think of animal fats, such as butter and lard, but palm oil and coconut oil are also very high in saturated fat. These negatively impact cholesterol and heart health. Unsaturated fats tend to be liquid at room temperature. These include most of our plant-based oils. These oils have varying amounts and types of beneficial fats, such as omega-3, omega-6, omega-9, monounsaturated, and polyunsaturated fats. These fats are better for heart health and affect “good” and “bad” cholesterol in beneficial ways. Coconut Oil: Coconut oil often is a preferred vegan substitution for butter or lard and adds a sweet, nutty flavor. High in saturated

26 greenliving | November 2017

fats, it is not the heart-healthy choice compared with many other oils; however, it does contain medium chain triglycerides (MCT). MCT oils are easier to digest, which benefits those who have health issues affecting fat absorption. Olive Oil: High in monounsaturated fats, olive oil helps lower bad cholesterol (LDL) and raise good cholesterol (HDL). Olive oil has a more neutral flavor and is typically used more for cooking. Extra virgin olive oil has a lower smoke point than olive oil and has a more distinct flavor, making it a better choice for dressings. Canola Oil: A versatile oil for cooking and baking, it has a light flavor. It is a healthy oil rich in mono- and polyunsaturated fats and also includes omega-3 fatty acids. A good all-purpose oil for cooking. Soybean Oil: Often seen in vegetable oil blends, soybean oil has polyunsaturated fats as well as some omega-3 fatty acids. It is good for general light cooking but does not hold up under high temperatures, such as when frying. Grapeseed Oil: Rich in polyunsaturated fatty acids, grapeseed oil is a good choice for heart health. It is a versatile oil, holding up better in heat than some oils, but also works well for dressings and dips. Flaxseed and Walnut Oils: These oils are often used as plant sources of omega-3 fatty acids for those who do not consume fish. Neither oil holds up well under heat. They are better utilized in dressings or dips, which best highlight their unique flavors. Fats are an essential part of our diet. They help us to absorb fat-soluble vitamins and supply essential nutrients. However, they still are a concentrated source of calories and should be consumed in moderation. Get the most out of your calories by choosing more unsaturated fats, and choosing saturated fats more sparingly. LeeAnn Bond is a registered dietitian who works with individuals diagnosed with cancer to improve their nutrition. LeeAnn believes that nutrition therapy is indispensable to the treatment of cancer, not optional. LeeAnn has been a member of the HonorHealth network since 2009. She holds a Bachelor’s Degree in dietetics from Brigham Young University and a Master’s Degree in nutrition from Arizona State University. For more articles and upcoming events, visit us online at GreenLivingAZ.com

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CHEFS

The Spice of Life TURMERIC AND CUMIN BY JENNIFER JOHNSON

any years ago, I took a pill for my nails and hair, fiber for digestion, another capsule to bolster my immune system, probiotics, and so on. I bought into the commercials about how this or that natural vitamin could help solve whatever I thought my ailment was without seeing a doctor. I was taking six different supplements every morning and another three JENNIFER JOHNSON again that afternoon. Then a friend of mine asked why I was taking all of those pills. I told him why, and he said, “Let me tell you about turmeric and cumin.” I used only to use turmeric when making curry. Now, I like to call it the “super spice” of my life. What made me decide to jump on the turmeric train? Over time, I discovered that turmeric is anti-inflammatory, has antioxidant properties, helps reduce the risk of heart disease, and reduces potential cancer development by reducing the growth of blood vessels in tumors. Some studies even show promise for treating depression and mitigating the effects of Alzheimer’s disease on the brain. Who knew that a little root could pack so much power? In addition to using it in cooking and baking, I now take a dropper full of turmeric liquid in my tea and water throughout the day. It sure beats the daily handful of mystery vitamins and supplements that I used to take. I’m saving approximately $250.00 per month on

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vitamins and supplements alone! Cumin is another fantastic spice that makes an appearance in culinary traditions around the world and whose benefits complement those of turmeric. Using cumin in your food gives you vitamins A, C, E and B6. The seeds are rich in amino acids and dietary fiber and contain iron, manganese, copper, calcium, magnesium, phosphorous and potassium. I find that when I take it with turmeric, cumin reduces bloating and gassiness and also helps prevent constipation. It has even eliminated my snoring by reducing mucus and nasal drainage. I sleep better, and my skin is brighter. I no longer need a multivitamin! Using these spices in your culinary creations is just the beginning of the powerful positive effects they can have on your health. Remember, you should drink half of your weight in ounces of water every day. Staying hydrated helps you perform at your best while delivering the benefits of the spices to all of your cells. My advice as a chef is to try it; you’ll feel great, and if you feel great, you’ll have a better rapport with your customers, family and friends. The benefits of that are priceless. Chef Jennifer Johnson is a full-time eco-conscious organic chef with a passion for helping people learn that “health is wealth” and that it is not limited to those who can afford it. She uses distinct ingredients, organically grown and cleanly made in all aspects of her business: catering, meal plans, food prep, cooking and food education. For more articles and upcoming events, visit us online at GreenLivingAZ.com

November 2017 | greenliving

play green

ARTS AND ENTERTAINMENT

HEAL, AWAKEN, INFORM

THE POWER OF ART THROUGH THE EYES OF LA MORENA BY CHAIS GENTNER

recently connected with Phoenix-based artist Lucinda Yrene, known as La Morena, to learn about the influence her art has had on the community. I met Lucinda at her art studio in downtown Phoenix – Grand ArtHaus, where she and other local artists share the same space to work on individual pieces. Her 11-year-old daughter CHAIS GENTNER joined us on our trip to her favorite coffee shop down the street, Tres Leches Cafe. It was at the cafe where I became aware of the kind of woman Lucinda was. From the customers at the tables to the baristas behind the bar, Lucinda was familiar with everyone. She began chatting with locals about her latest gallery showing and poked fun at those who were unable to make it. At the showing, Lucinda sold three of her seven paintings, which is quite impressive considering Vincent van Gogh only sold one of his paintings during his lifetime. It was clear that Lucinda has a special place in the community and has found a way to utilize her gift as an artist to protect the people in it. Lucinda took classes at Glendale Community College in 2011 with the intention of becoming a graphic designer. During that time, she

28 greenliving | November 2017

attended a few art courses and quickly realized her natural talent for drawing. However, emotional distress took a toll on her life and Lucinda was forced to take a hiatus from art while she focused on the well-being of her three children and herself. After seeing a therapist, it was suggested that she take up meditation to clear her mind. Lucinda didn't know much about meditation, but it allowed her to locate the issues in her life that were triggering her negative emotions, and she experienced a spiritual awakening. She began painting again as a way to heal from the emotional distress in her life. “At first, [the meditation] was for healing. But it turned into a whole different ball game for me because when I started painting, I wasn’t only painting about my story,” Lucinda explained. “I found out that other women were going through what I was going through. I’m painting for them, too, and other women in my shoes.” In 2015, Lucinda came to a political realization after meeting another local artist and activist, Mata Ruda. As a busy single mother taking care of three children as well as herself, she realized that she had been blind to the social injustice taking place in the world. “You’re not really paying attention to what's really going on,” said Lucinda. “But because of art and murals, it awakened me. And if art could do it for me and change my perspective -- then that means I

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could do it for someone else.” “La Morena” means “The Brunette,” and Lucinda was able to get her name out in the community through graphic exhibits at Modified Arts as well as murals on buildings throughout the Phoenix area. La Morena’s art was receiving a great deal of publicity in Arizona, and soon artists in the New York area became aware of her influential work and asked her to be a part of the Wall/Therapy project they would be working on during the summer of 2017. They flew Lucinda out to Rochester, New York, with seven other artists, four of them already close friends with Lucinda. Although artists were being wined and dined during their stay, they worked nonstop from 9:00 p.m. to 6:00 a.m. for 11 days straight creating murals throughout the city, all centralizing around social justice issues. The work these artists did throughout the city quickly brought the community together. La Morena’s wall, located on 1112 East Main Street, includes a portrait of her daughter holding a burning sage smudge stick on a bright purple background. The intention of this piece was hope for cleansing and healing in the world. Lucinda will also soon be working on a new mural in Phoenix addressing those who have been affected by the revoke of the Deferred Action for Childhood Arrivals program. “Everybody is so angry,” Lucinda said about the issue. “I would rather paint than talk because my way of helping is through my artwork.” This mural is only the beginning for La Morena. She is currently working on a mural campaign entirely on her own that focuses on gaining immigrant political power. The campaign is still in the works, but she has already had an abundance of support from artists across the Valley.

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To see La Morena’s work and get involved in her cause, visit wall-therapy.com/la-morena. Chais Gentner is a journalism student at the Walter Cronkite School at Arizona State University. She enjoys using her voice to write about issues pertaining to climate change, sustainability and politics. For more articles and upcoming events, visit us online at GreenLivingAZ.com

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November 2017 | greenliving

WILDLIFE

SUN, SAND AND SEA TURTLES

BY MELISSA FOLEY

any people have dreamed of visiting the Greek Islands with iconic blue roofs and crystal-clear waters, yet most are unaware that tourists are not the only ones who flock to these beautiful Mediterranean waters. Every European summer, loggerhead sea turtles join together after traveling thousands MELISSA FOLEY of miles for a brief mating season followed by a six- to eight-week nesting season. Females emerge at night and awkwardly drag their massive bodies on land multiple times to make an average of two to four nests per season, arriving every two to four years. In total, there are seven species of sea turtles around the world, most of which are critically endangered. Tourism, pollution, poaching and meat for a food source in poverty-stricken areas are their biggest threats. Fully grown sea turtles have no natural predators other than humans. It’s a sad reality considering this is one of the only species that has survived since the time of the dinosaurs. Plastic bags are easily mistaken as jellyfish, one of the sea turtles’ most common and favorite foods, and indigestion results in a very slow and painful death. In Central and South America, eggs are hunted and traded illegally to satisfy a demanding Asian black market. Deadly human-wildlife conflict is typical everywhere as frustrated and angry fishermen endure costly fishing net repairs when sea turtles are inadvertently caught chasing their natural food source. The most concentrated and main nesting beaches of the Mediterranean are in Greece. For more than 35 years, a Greek NGO called ARCHELON -- the Sea Turtle Protection Society of Greece, has tirelessly monitored turtle nesting behavior, advocating collaboration with hotels, local municipalities, authorities and the business community. With few resources and little funding, ARCHELON’s success is dependent on their voluntourism project, which includes hundreds of rotating volunteers every summer. The conservation work is based on monitoring and recording turtle activity, protection of beaches and nests, and creating public awareness with tourists and the community. From May through July, volunteers take sunrise walks on the beach looking for evidence of the females’ tracks and nests. Surface digging

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will confirm eggs are present, and GPS and physical markings will indicate the spot where each nest is located. Recorded nests vary from season to season with an average of 2,700 collectively throughout various monitored regions. Mid-July through October, volunteers search for the hatchling tracks which have made their way to the sea. Over a period of several days, the turtles emerge at night when the sand is cooler, beginning with the strongest hatchlings. This initial journey to the sea strengthens their flippers and is nature’s way of “imprinting.” This is how, in nature’s incredible wonder, the females will find their way back to the same spot to nest 20 to 25 years later. With an average of 120 eggs per nest, about 75 percent hatch successfully. However, it is estimated that only 1 out of the 1,000 hatchlings that make it to the sea will survive to be a reproductive adult. Due to pollution and boat, fisherman, and hook injuries, ARCHELON also operates a year-round rescue center in Athens. With an extensive network of resources, the well-known name is who locals and officials contact when an injured sea turtle is spotted. It can then be transferred for rehabilitation and hopefully eventual release, which can often take years.

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WILDLIFE

Photos by Dionysis Arvanitakis

HOW HOTELS CAN HELP ENSURE THE SURVIVAL OF LOGGERHEADS: • To allow the females to nest on beaches, hotels must temporarily remove lounge chairs for the evening. • Hotels must require guests to stay off the beach at night to not disturb nesting females or hatchlings. Hotels should also educate guests never to touch or interfere with the animals or disturb marked nests. • Minimize artificial lighting that frightens adult females or disorients hatchlings, who naturally look for the reflection of the moon on the sea.

HOW YOU CAN MAKE A DIFFERENCE: Use the power of your wallet only to support businesses and brands that collaborate with the necessary practices to protect local wildlife. Look for globally recognized third-party certifications, such as Blue Flag or Travelife, based on the UN’s 17 Sustainable Development Goals, which ensure businesses operate with the highest of socially and environmentally responsible practices. ARCHELON is a fantastic organization and very affordable volunteer abroad experience for students, adults and families looking to donate one month or more of their time to enjoy incredible Greek culture and make a difference for local wildlife. For more information about ARCHELON, the volunteer programs, the rescue center or how you can help, please visit www.ARCHELON.gr. To be sure you spend your holiday with responsible and sustainable operators and accommodations, visit www.travelife.org and www. blueflag.org Dedicated to our recently deceased dear friend Pav, who devoted more than a decade to ensuring proper rehabilitation and advocacy of these incredible creatures. Melissa Foley has lived abroad for several years consulting for various NGO’s in Greece, India, Cambodia, Thailand and Tanzania. Primarily focused on women’s health, education, advocacy and wildlife conservation she has developed and implemented sustainable outreach programs integrating responsible tourism and voluntourism with local community development. For more articles and upcoming events, visit us online at GreenLivingAZ.com

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November 2017 | greenliving

TRAVEL

FROM GRAPES TO GREENERY

There are Plenty of Eco-Friendly Ways to Enjoy Cottonwood and Clarkdale BY REBECCA L. RHOADES

t the far end of Old Town Cottonwood, past the tasting rooms and antique shops, where North Main Street takes a sharp curve west and heads toward neighboring Clarkdale, is an unassuming opening in the trees on the edge of a parking lot. Most visitors might overlook the break in the greenery, but a second glance REBECCA RHOADES hints at a riparian delight. Within minutes of leaving their cars, hikers find themselves on the Jail Trail—named so because it is easily accessed off the site of the old jail building. The flat trail offers a leisurely path through the surprisingly dense foliage to the shores of the Verde River, where it continues for about an hour’s walk before turning back on itself. In winter, after the leaves have turned spectacular shades of gold and russet and dropped to the ground, the bare branches give clear views of raptors and flocks of red-winged blackbirds. In spring, the area teems with even more birds—tanagers, orioles and buntings, among others. “The Jail Trail is a great place to visit if you want to get away and get back to nature,” says Michelle Masters, director of Tourism, Marketing and Events for the Cottonwood Chamber of Commerce, which oversees business and tourism for Cottonwood, Clarkdale and the rest of the Verde Valley. “I take my dogs there all the time. A lot of people really enjoy it because they can get up early when they’re staying in Old Town and head out for a nice 45-minute walk.” Adds Jodie Filardo, community and economic development director for the Town of Clarkdale, “It’s a great place to photograph birds. We even periodically see bald eagles on the river.”

32 greenliving | November 2017

For most Phoenix area visitors and residents, Cottonwood and, in recent years, Clarkdale are the go-to towns for wine tastings. With six vineyards and tasting rooms in Cottonwood, five in Clarkdale, and even more in nearby Jerome, Cornville and Camp Verde, the sleepy region about an hour and a half north of the capital has become wine lovers’ dream destination. But the towns are also becoming prime spots for those seeking a sustainable getaway far from the crowds of the more populated Sedona and Flagstaff. In fact, in 2015, Cottonwood and Clarkdale partnered with National Geographic to promote geotourism: “tourism that sustains or enhances the geographical character of a place,” according to global nonprofit organization. One of the best ways to experience the beauty of the region is by taking to the waters of the Verde River, the longest free-flowing stream in Arizona and a center of tourism activities, including kayaking and bird-watching. “I think our biggest draw is our river,” notes Masters. “Everyone in the area has a lot of respect for the land and the water, and everything we do when it comes to that river is based on keeping it healthy and happy.” One of the most popular river attractions is the “Water to Wine” tour, which takes guests on a 1.5-hour trip down the river and ends with a wine tasting at Alcantara Vineyards. Another popular river access point for guided kayak trips can be found on the way to Tuzigoot National Monument. This ancient pueblo, build between 1125 and 1400 AD is the largest and bestpreserved Sinagua pueblo ruins in the Verde Valley. “Visitors can learn about the region’s native history, stroll around the ruins, take photos and really get the flavor of the area,” says Filardo. More than 245 species of birds have been recorded at the monument and its adjacent Tavasi Marsh.

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TRAVEL For those seeking a more relaxing way of experiencing the spectacular vistas, native flora and even wildlife of the Verde Valley, the Verde Canyon Railroad, which departs from Clarkdale for a four-hour, 40-mile trip. Open-air viewing cars allow for unspoiled views. After a day of hiking, kayaking, exploring—or even relaxing—the towns of Cottonwood and Clarkdale offer hungry travelers the best in farm-to-fork dining. “There’s a lot of localism and sustainability going on in the food part of what we have to offer, and many of our restaurants strive to be as locally sourced as possible,” says Masters. From vineyards that practice sustainable irrigation to eateries that offer the freshest local products, there’s something to satisfy everyone’s tastes. Heading up the move for sustainable food and beverage is Maynard James Keenan, lead singer of the rock bands Tool and Puscifer. Keenan, who lives in Jerome, owns Merkin Vineyards Tasting Room & Osteria (as well as the popular Caduceus Cellars), which opened in late 2016. “They are the truest farm-to-fork local source in Old Town,” notes Masters of the simple Italian pasta and wine restaurant. “Everything is as locally sourced as can be or made fresh on-site. And Maynard doesn’t put anything in his wine that’s not natural. He’s really driven about healthy living.” Keenan also made his mark in Clarkdale with Four Eight Wineworks, a tasting room and winemakers cooperative in conjunction with Yavapai College’s Southwest Wine Center. Housed in a former bank building that maintains many of its original features, including teller windows and the original vault, the cooperative provides beginning vintners with facilities to make and showcase their products. For those interested in the history of the Verde Valley, the Copper Arts Museum, located in the old Clarkdale High School building, offers

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a one-of-a-kind look at one of Arizona’s Five C’s: copper. The other four are cattle, cotton, citrus and climate. Here, visitors can learn about the history of one of the state’s most important natural resources and see examples of how the metal is used—from coins and cooking utensils to tools, weapons and home decor items. “Clarkdale is the Verde Valley’s best kept secret,” says Filardo about the former company town once owned by the United Verde Copper Co. “A small-scale community filled with people who value our environment and each other, Clarkdale treasures its wide vistas, pristine riparian river access points, and preserved and restored early 20th-century architecture.” Once drive-through cities overlooked by tourists heading to Prescott or Sedona, the neighboring towns of Cottonwood and Clarkdale are cementing the place on the map and in the minds of travelers seeking eco-friendly destinations for a quick day trip or a relaxing week-long retreat. “Our goal is to get people to stop and stay,” says Masters. “And we want to do it as sustainably as possible and as gracefully as possible. Yes, we will piggyback on the wine, but there is an awful lot more to do here. We’re a little bit of home for some people, and a little bit of ‘wow, I can’t believe there’s all this green just an hour and a half from my cactus-filled yard.” Rebecca L. Rhoades is an award-winning writer and photographer who specializes in travel, arts and culture, architecture and design. For more information about the places mentioned in this article, as well as for additional places to shop, eat, stay and play, visit the Cottonwood Chamber of

Commerce at info@visitcottonwoodaz.org

For more articles and upcoming events, visit us online at GreenLivingAZ.com

November 2017 | greenliving

GREEN THUMB

Master Gardener’s Monthly CITY FARMING

BY KARI SPENCER

When someone says the word farm, what comes to mind? Though I live in the city, I can easily conjure up the sights, sounds and smells of a farm. I picture something like this: a girl happily collecting fresh eggs in her apron; a farmer quietly conversing with his cow as she’s milked; kids jumping from a rope swing into a pond to cool off after chores. I can almost smell the earthy scent of KARI SPENCER soil and hear the wind rustling through the cornfield. Ahhh... the clean, simple life of the farmer. It's so easy to get lost in the dream. So what’s a city girl to do? I live in Phoenix, surrounded by asphalt, block fencing and rock landscaping. Here, the need to “go green” means so much more than being environmentally conscious. I need a little bit of greenery in my environment; something natural, something alive to look at, something to smell and to nurture. My roots are in the Midwest, and I fondly remember picking baby carrots from my grandfather’s garden; scavenging raspberries that grew through the fence from the neighbor’s yard; playing on the lawn without a care in the world while my father worked nearby in the garden; saying hello to the cows as we passed by on our morning commute. These are all the things that I loved growing up; things my kids would never know if we continued to live the typical city lifestyle. For the health of my family, I desperately wanted farm-fresh, wholesome food to eat, clean air to breathe, and dirt under our

34 greenliving | November 2017

fingernails. On the other hand, I am an urban girl, and I love the hustle-bustle of activities and friends nearby, not to mention that my husband’s job is here in the city. So moving to the country is o-u-t. (For now.)

THE SOLUTION? THE MICRO FARM PROJECT. The only logical answer was to take my dream life and merge it with our reality. This is how our farm was born. In 2009, my husband Lewis was deployed by the U.S. Navy for several months. During his absence, I passed the time by studying to become a Master Gardener and subsequently transforming our quarter-acre of dirt and rocks into a lush garden. Over the years, we increased the garden space and added livestock to the operation, creating a dynamic landscape that was overflowing with life, including all of its glorious sounds, smells, and chores. There was never a dull moment. New projects were always in progress; hatchlings, kids and lambs were eagerly anticipated; visitors to the farm were regular. We called our farm The Micro Farm Project because we were always experimenting and refining our processes, continually adding new components and ever-dreaming of what our farm could be in the future. In 2015, 5m Publishing asked me if I would like to write a book about our farm. I didn't think twice! Eager to help aspiring urban farmers, a comprehensive guide began to take shape entitled, “City Farming: A How-To Guide to Growing Crops and Raising Livestock in Urban Spaces.” City Farming is both the personal story of The Micro Farm Project

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GREEN THUMB and a how-to manual for gardening and raising livestock in the city. It provides the aspiring urban farmer with an arsenal of practical tools and techniques that they can use to produce bountiful food on their own property and achieve their dreams of self-sufficiency — means I wish I had when we started our farm. Despite our experience, I don't know everything there is to know about urban farming. To provide readers with a full wealth of knowledge, I interviewed urban farmers to discover the best urban farming solutions in practice today. What resulted is a compilation of anecdotes from our own experience, as well as tips from urban farmers around the country. My favorite sections in the book are helpful exercises titled “Inventing Your Farm,” which will assist readers in creating, expanding or redesigning homesteads. They address many of the problems that urban farmers might face and walk them through the process of developing their own creative solutions. Additional resources can be accessed by scanning QR codes in the book to take the reader to detailed information guides on practical subjects like composting methods, improving the soil, and choosing livestock breeds. In the book, I attempted to combine my Master Gardener knowledge, permaculture training, and experiences as a backyard farmer to lend a unique perspective to City Farming. I am so proud of the project and believe it is a must-read for anyone looking to start their urban farming adventure. The reason for sharing a little bit of our journey with you is simply this: If we can do it, you can, too! You don't necessarily need to go to the extreme of starting a farm, but maybe you want to grow some

Let Chef Jennifer and Witnessing Nature In Food to provide you with Organic, Sustainable, Nutritious Meals. Choose from Meal Prep Plans, Catering, and Cooking Classes. Download our free app! Search for “Chef Jennifer.” Like us on social media and we will Love you back.

of your own food, keep a couple of hens for eggs, or learn to make homemade jam. You can do it, and “City Farming” will show you how. For further information, virtual farm tours, interviews, photographs, tutorials and tips, please visit www.CityFarmingBook.com. City Farming will be published in November by 5m Books, www.5mbooks.com. Kari Spencer is an urban farming author and instructor. Growing food, homestead permaculture and backyard livestock are her way of life, and teaching is her passion. She is the author of City Farming: How-to Guide to Growing Food and Raising Livestock in Urban Spaces. Kari takes a decidedly different view of what it means to grow and eat healthy, delicious food, born of experience and extensive knowledge as a master gardener, master farmer and agriculture instructor. For more articles and upcoming events, visit us online at GreenLivingAZ.com

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November 2017 | greenliving

RECIPES

STRAWBERRY AND MEXICAN LIME SALSA

Use it as a dip, sauce or topping to chicken or fish.

THIS SWEET SALSA IS REFRESHING AND EASY TO MAKE! YIELD: 4-6 SERVINGS INGREDIENTS: • 1 pint strawberries, hulled and diced • 1 jalapeno, stem and seeds removed • 1/2 cup peeled and finely diced small red onion • 2/3 cup finely chopped fresh mint loosely-packed • 1 tablespoon Queen Creek Olive Mill Mexican Lime Olive Oil • 2 tablespoons Queen Creek Olive Mill Strawberry Balsamic Reduction Salt and pepper to taste DIRECTIONS: • Toss all ingredients together until combined. • Season with extra salt and pepper, if needed.

Recipe and images courtesy Queen Creek Olive Mill

GINGERBREAD PROTEIN

GRANOLA

Recipes and photos provided by Jamie Miller, nutritionist at Camelback Village Racquet and Health Club.

DIRECTIONS: • Preheat the oven to 350 degrees. Line a large sheet pan with parchment paper or foil sprayed with cooking spray. Set aside. • To a large bowl, mix all of the dry ingredients together, followed by the wet ingredients, (everything except chocolate chips), and stir until the oats are moist, and clumps begin to form. Pour granola onto prepared baking pan and spread out evenly. • Bake granola for 15 minutes, then remove from the oven and stir and return to the oven for an additional 15 minutes. Stir again and let sit until it is completely cool. It will begin to harden as it cools. Once cooled, add dark chocolate chips if desired. Store in an air tight container for up to 2 weeks. • Nutrition (per ¼ cup serving): 77 calories, 4 g fat, 9 g carbs, 2 g fiber, 3 g protein

36 greenliving | November 2017

INGREDIENTS • 1 1/2 cup old-fashioned rolled oats • 1/4 cup protein powder • 1/2 tsp baking powder • 1/4 cup baking stevia • 1/2 tsp salt • 1 1/2 tsp cinnamon • 2 tsp ground ginger • 1/8 tsp ground cloves • 1 large egg white, lightly beaten • 2 tbs low sugar maple syrup or honey • 2 tbs nut butter of choice, melted, or coconut oil • 1 tsp vanilla extract • 1/4 cup pecans, chopped • Dark chocolate chips (optional) greenlivingaz.com

HARVEST SALAD WITH HONEY VINAIGRETTE Recipe and images courtesy Paul Steele

INGREDIENTS: DRESSING: • 1/2 teaspoon Sea salt • 2 tablespoon Extra virgin olive oil • 2 teaspoon stone ground mustard or Dijon • 4 tablespoons Mountain Sky Farms honey • 1 1/2 tablespoons apple cider vinegar • • • • • •

SALAD MIX: 1/2 head butter lettuce cleaned and torn 3 each brussels sprouts shaved thinly 1 bunch of black kale (about 4 to 6 leaves) stems removed and torn in to bite size 1 cup arugula 2 cups mixed greens 1 cup spinach

TOPPINGS: • 1/2 parsnip peeled with peeler into ribbons • 2 baby beets shaved with peeler • 4 tablespoons dried currants • 10 to 12 radish slices (watermelon radish in this recipe) • 5 tablespoons toasted Marcona almonds • 8 slices of roasted butternut squash • 3 tablespoons goat cheese greenlivingaz.com

DIRECTIONS FOR BUTTERNUT SQUASH: • Peel and slice into 1/2-inch-thick rounds • Coat in olive oil • Season with salt • Roast in pre-heated oven at 325 degrees for about 25 to 30 minutes until soft. • Remove and let come to room temp GARNISH: • Simmer sage in extra virgin oil till crisp then season (about 4 to 6 minutes on medium high heat) DIRECTIONS FOR SALAD: • Mix dressing (can be stored in the fridge for up to 1 month). • Reserve the cheese, sage and squash for garnish. • Mix the rest of ingredients with dressing, always start with less dressing and add as you desire. • Season with salt and garnish / serve. YIELD: 4 SERVINGS

November 2017 | greenliving

1 # OctOber launch party Thank you to everyone who attended our October issue launch party at the historic home, Hacienda Cocinero, in Phoenix. Donâ&#x20AC;&#x2122;t miss our upcoming launch parties! Wednesday, November 8 at Stardust Building Supplies in Mesa, and Thursday, November 30 at the PSA Behavioral Health Agency in Gilbert. Find more information and RSVP at greenlivingaz.com/party.

A big shout-out to our sponsors from the party: HOst anD title spOnsOr: Maguire Financial Group nOnprOfit beneficiary: Wild at Heart Attendees mingling with each other and the vendors.

spOnsOrs: Veg Up Get Dirty, Maguire Financial Group, Arizona Honeybee Festival, Rodan and Fields, Witnessing Nature in Everything, Solid Green Life, SSDesign7 on Etsy, Low Cost Hearing Aids, Wild at Heart, Charles Forker, Recycled City, Pomegranate Cafe, Watts Water Technologies. pHOtO creDit: Shannon Finn shannonfinnphotography.com and Vince Alfaro

Guests get a tour through the historic home.

A couple of dishes provided by Witnessing Nature in Everything.

38 greenliving | November 2017

Suzette Coggins and Ric Coggins (Thermador).

Kathy Maguire (DPR Realty LLC) and Bob Fox (Wild at Heart).

Stephanie Stirniman, SSDesign7 on Etsy.

Steven and Dee Bloom (Law Offices of Steven A. Bloom, PLLC).

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2 # OctOber launch party Thank you to everyone who attended our October issue launch party at the The Farm at South Mountain in Phoenix. Donâ&#x20AC;&#x2122;t miss our upcoming launch parties! Wednesday, November 8 at Stardust Building Supplies in Mesa, and Thursday, November 30 at the PSA Behavioral Health Agency in Gilbert. Find more information and RSVP at greenlivingaz.com/party.

A big shout-out to our sponsors from the party: HOst spOnsOr: The Farm at South Mountain title spOnsOr: City of Phoenix Public Works Department prODuct spOnsOr: Watts Water Technologies nOnprOfit beneficiary: United Cerebral Palsy (UCP) of Central Arizona

Attendees grab food as the launch party begins.

spOnsOrs: Veg Up Get Dirty, Low Cost Hearing Aids, Solid Green Life, Modern Love, Arizona Honeybee Festival, Arizona Green Chamber of Commerce, Organic Hair Lab pHOtO creDit: Shannon Finn shannonfinnphotography.com and Vince Alfaro

Joe Munoz, Watts Water Technologies.

Autumn Markley, Sarah Whitesell, and Alicia Nittle of Organic Hair Lab.

Angela Kay (Starwood Waypoint Homes) and Joe Munoz (Watts Water Technologies).

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Food from the Farm at South Mountain.

Raven Valdes (Raven Events) chatting with Mark Morales (Wells Fargo) and Kristi Hall (Conscious Connections).

Attendees mix and mingle as the sun starts to set.

November 2017 | greenliving

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Higley Integrated Healthcare Center 3271 E Queen Creek Rd #101, Building #2, Gilbert, AZ 85297 • PSA offers behavioral, psychiatric and counseling services to adults with substance use disorders and general mental health needs. • Mingle with like-minded people in the eco-conscious industry. • Enjoy appetizers and drinks from local vendors. • Donate to raffle benefiting PSA Behavioral Health Agency and win a prize at the party! Raffle tickets cost $10.

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November 2017 | greenliving

THANK YOU to our partners!

WE APPRECIATE OUR READERS SUPPORTING OUR ADVERTISERS! Allstate Appliance.......................................... BC

Hippie Hobby...................................................... 21

Solid Green Life.................................................43

Arizona Fall Festival............................................9

Envision Tucson...................................................9

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Taylor H Pumbing.............................................. 21

Century 21/Toma Partners..........................43

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Watts Water Technologies.........................40

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Scottsdale Philharmonic.................................5

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November 2017 | greenliving

GREEN SCENES

GREEN SCENES By Lisa Racz

NOVEMBER CALENDAR OF EVENTS

11/3 Railroad Festival

11/5 Annual Harvest Moon Dinner

11/12 Arizona Harvest Festival

CENTRAL ARIZONA NOV 1

World Vegan Day

November 3 RAILROAD FESTIVAL Warehouse District 510 E. Lincoln, Phoenix 7:00 p.m. – Midnight Admission tickets $20 until November 2 and $25 at the day of the event. Come out and enjoy a day to celebrate Phoenix's rail history and link to the past with music and live music performances, trains, art, beer and plenty of tasty foods from the food trucks. The event is presented by Fasturtle Digital and all proceeds go to Skyline Wishbuilders. Their mission is to give children living in poverty hope by providing them with holiday gifts until their 18th birthday. railroadfest.com

November 4 FOOD TRUCK FESTIVAL Horizon High School 5601 E. Greenway Rd, Scottsdale 10:00 a.m. – 2:00 p.m. FREE admission. What better way to spend the day than with food and music? There will be vendors such as Crab Mermaid, Circle R Farms, Kona Ice, Flippin Rice and plenty more. With every food purchase, each vendor truck will donate to the school’s booster clubs. This festival is in the parking lot along Greenway Road, and parking is in the parking lot off 56th Street. horizonboosterclub.com

44 greenliving | November 2017

November 5 2017 ANNUAL HARVEST MOON DINNER

November 16 BIRDS N’ BEER

Unexpected Art Gallery 734 W. Polk Street, Phoenix 5:30 p.m. – 8:30 p.m. Enjoy an evening under a full moon of fun for the palate by enjoying a grand tasting of culinary delights from over 25 of Phoenix’s best chefs assisted by Culinary Arts Program students, all while enjoying favorite cocktails or that robust glass of wine. For more information call 602-638-1313. ccapaz.org

Nina Mason Pulliam Rio Salado Audubon Center 3131 S. Central Ave., Phoenix 5:30 p.m. – 7:30 p.m. FREE admission. This event has gone to the birds! A relaxing evening in a happy hour environment with entertaining presentations about wildlife, birds and conservation is just the thing for those who love the outdoors while having a glass of wine or beer and enjoying complimentary snacks. For more information call 602-468-6470. az.audubon.org

November 12

November 18

ARIZONA HARVEST FEST AND FARMER’S MARKET Dr. AJ Chandler Park 178 E Commonwealth Ave, Chandler 9:00 a.m. – 6:00 p.m. FREE admission. The weather is perfect for spending the day outdoors while enjoying live entertainment, a pie-eating contest, corn shucking, pumpkin toss, cake walk and don't forget to take the little ones to the kid's zone. There's plenty of food to enjoy and a variety of refreshments with a beer garden for the adults serving local pumpkin ales. Arizona Harvest Fest & Open-Air Market hosts over 100 merchants with a range of products and services as well as a farmer’s market with locally grown produce gourmet goodies, holiday items, art, jewelry, clothing, home improvements and home décor, wellness services and much more. For more information call 602-2762499. arizonaharvestfest.com

ARIZONA HONEYBEE FESTIVAL Agave Farms 4300 N. Central Avenue, Phoenix 10:00 a.m. – 5:00 p.m. FREE admission. This festival is the buzz! Come out to meet some local beekeepers and take part in one of the educational programs presented by the ASU Bee lab. There will be exhibits, fun knowledgeable lectures and demonstrations to learn all about the bee and what to plant in the garden to feed all pollinators. There will also be music entertainment, tasty sweet honey foods and other foods provided by a variety of mobile vendors along with activities for the kids and the whole family. So get buzzing and have a fun day with the bees. azhoneybeefest.com

greenlivingaz.com

GREEN SCENES

11/2-5 15th Balloon Regatta Photo By Frank Talbott

11/3-5 Tucson Celtic Festival

11/15 Towntown Mesa Bus Tour

NORTHERN ARIZONA

SOUTHERN ARIZONA

BUSINESS

November 2 - 5

November 2

November 4

15TH ANNUAL PAGE LAKE POWELL BALLOON REGATTA Lake Powell Glen Canyon National Recreation Area 7:00 a.m. – 10:00 p.m. Spend the weekend taking rides in hot air balloons on the shores of Lake Powell in Glen Canyon National Recreation area. This four-day event hosts over 50 hot air balloons and their pilots for a weekend of flying along with amazing balloon glow at the evening Street Fair located at Elm Street Mall Parking Lot that will provide food, drinks, live entertainment and rides. For more info 928-691-0899 pageregatta.com

November 4 MEET AN ASTRONOMERDR. PHIL MASSEY Lowell Observatory 1400 W Mars Hill Rd, Flagstaff 7:30 p.m. – 10:00 p.m. This is your chance to meet an astronomer and ask those burning questions you have about the stars and outer space. Join Dr. Phil Massey on Mars Hill to ask questions and view real-time images of stars, galaxies and other celestial objects. No reservation required. Regular admission fees apply. lowell.edu/event/meet-an-astronomer58/?instance_id=611

November 11 WALKIN’ ON MAIN Route 89A, Old Town, Cottonwood 11:00 a.m. – 5:00 p.m. The city of Cottonwood is celebrating the historic route 89A with "Walkin' on Main" street festival in Old Town Cottonwood. Historical restaurants surround art exhibits lining the streets, and shops and other galleries present more beautiful art along with an art show hosted by Old Town Frame Company. azwom.com

greenlivingaz.com

DIA DE LOS MUERTOS Tumacácori National Historical Park 1891 I-19 Frontage Rd, Tumacacori 4:00 p.m. – 8:00 p.m. Enjoy traditional Day of the Dead activities, including music, food, games, and treats for the kids. Don’t forget to leave an offering at the community alter! tubacaz.com

November 3 - 5 THE TUCSON CELTIC FESTIVAL AND SCOTTISH HIGHLAND GAMES Rillito Raceway Park 4502 N. First Ave, Tucson Admission prices vary. Enjoy a day of live Celtic and Scottish music, traditional Scottish foods and drink, Scottish Highland games and plenty of entertainment for the whole family. tucsoncelticfestival.org

NOVEMBER 15

America Recycles Day

November 18

DISCUSSION PANEL WITH FOUNDER OF LOVE CANAL HOA YWCA Southern Arizona - Frances McClelland Community Center 525 N Bonita Ave, Tucson 1:00 p.m. – 4:00 p.m. In 2001, the City of Tucson discovered residents who had been receiving poisoned water since 1980’s. Join the discussion, share your stories, and hear from the experts and help evaluate the needs of the community victims. azresist.org/event/save-the-date

November 8 TONTO NATIONAL FOREST PLAN REVISION PUBLIC MEETING Desert Foothills Library 38443 N Schoolhouse Rd, Cave Creek 5:00 p.m. – 7:00 p.m. Join other community members and the Tonto National Forest in reviewing their forest management plan. The meeting is a place to discuss the proposed project and gather input from community members about changes. tontoplan.org/public-involvement/revision/fprpublicmeetingsnovember17

November 15

35TH ANNUAL EL TOUR DE TUCSON

FOR(U)M: MESA ON THE LINE BUS TOUR

Tucson, AZ What a great way to enjoy the natural scenery than by cycling in Southern Arizona! This is the largest perimeter cycling event in the US with 40-mile rides to 104-mile rides for the serious cyclist to the family fun rides from 1/4 mile to 12 miles. El Tour attracts around 9,000 cyclists of all ages and all levels of cycling. For more information call 520-745-2033. perimeterbicycling.com/el-tour-de-tucson

29 West Main Street, Mesa 3:00 p.m. – 6:00 p.m. Local First Arizona, in partnership with the City of Mesa, is organizing a bus tour focuses on the current and prospective developments in downtown Mesa that have sprouted as the light rail runs through the city. For more information email connor@ localfirstaz.com. localfirstaz.com/events

November 2017 | greenliving

CHAMPIONS

GR EEN C HAM PIO N S Each month in our Green Champions section, we feature three people — one each in northern, central and southern Arizona — who are making strides in the green community. In our November issue, we’re celebrating three individuals involved in sustainable food systems around Arizona. NORTHERN: RICHARD SIDY, M. ED President, Gardens for Humanity

Richard Sidy is an educator, writer and community activist from Sedona. He is a retired teacher who spent time with the Los Angeles City Volunteer Corps establishing community gardens and food co-ops. Sidy is an avid gardener and currently serves as the President of Gardens for Humanity, a Sedona-based nonprofit that works to provide ecological education for children and community members, helping them to seek and regain balance with the natural world. He personally advocates sustainable education through writing and building community collaboration around the issues of food security, sustainable economic development and environmental education. For more information, visit gardensforhumanity.org.

CENTRAL: GREG PETERSON Founder and Proprietor, Urban Farm

Greg Peterson from Glendale, Arizona, is a knowledgeable and experienced urban farmer who has been helping people in the Valley learn how to grow their own food and live more sustainable lives for over 15 years. His successful fruit tree planting program has established more than 10,000 fruit trees and continues to be a resource for other urban farmers and gardeners. Peterson earned his Master’s degree in Urban and Environmental Planning in 2006 from Arizona State University. He currently runs a successful online permaculture training program and hosts a number of sustainability events throughout the year. For more information, visit urbanfarm.org.

SOUTHERN: KATARINA “NINA” SAJOVEC Founder and Executive Director, Ajo Center for Sustainable Agriculture

Nina Sajovec has helped put Ajo, Arizona, on the sustainable communities map. Born and raised in Slovenia, Sajovec grew up valuing plants and foods as medicine, even though her family lived in an urban environment. After moving to the United States, she realized that real food in this country was only available to people with money. Academically, Sajovec followed her law degree with a Master’s in environmental anthropology in order to understand the human side of the law. Her Ph.D. work took her to Arizona’s Native American communities, where she discovered how a changing diet affected health and wellbeing. Her work in the community inspired her to draw like-minded people together to create a more sustainable food local food system, and in 2008 she founded the Ajo Center for Sustainable Agriculture. For more information, visit ajocsa.com.

Want to nominate someone as a Green Champion? Email your candidate to editor@greenlivingaz.com! 46 greenliving | November 2017

greenlivingaz.com

HE’S GREEN JOHN BURKHART

SHE’S GREEN

ORGANIC SNACK ALTERNATIVES Product reviews by our eco-conscious couple John and Jennifer Burkhart

JENNIFER BURKHART

Do you have a few favorite “junk” foods you just can't break up with, no matter how gross the ingredients list is? Maybe you don't have to! With the rate that new organic products are appearing on store shelves, it’s easy to find a comparable organic version of your favorite splurge snack. We've picked five organic versions of popular snack foods to see which is worthy of the switch -- and maybe even your Thanksgiving appetizer table.

MILTON'S CRAFT BAKERS | ORIGINAL MULTI-GRAIN BAKED SNACK CRACKERS: AVOCADO + ARGAN OIL (USDA ORGANIC) HE SAID: Now Milton, pass the crackers! These baked wheat crackers were a taste bud joy ride. Buttery up front with a nice light crunch, then a nice sweet whole-wheat flavor followed by a savory toasted-sesame finish. That Milton is a great craft baker — when he's not burning the building down. He gave it: SHE SAID: The only thing that's missing is the spinach dip! Move over Wheat Thins, this soft-crunch, three-seed cracker is taking over. Lightly salted with a hearty but neutral flavor, these were tasty alone but would really shine with toppings or dip. She gave it:

CLIF KID | ZBAR: ICED OATMEAL COOKIE (USDA ORGANIC) HE SAID: Wow I could eat this for dessert. It’s a super soft and chewy oatmeal cookie bar with a nice drizzle of icing over the top. A little heavy in the sugar column to be called a kids’ energy snack bar, in my opinion, but definitely better for you than a candy bar. He gave it:

HE SAID: I need to start this review with a disclaimer: The Green Living product review team and its affiliates are not responsible for any corn chip related addictions that come as a result of reading this. Now that that's out of the way, you have got to try these chips! They're, hands down, the best corn chip I've ever eaten. Rich corn flavor with a great crunch and the perfect scoop shape for dipping. Plus no GMO-nster corn.

SHE SAID: In my eyes, any kid out there has enough energy, so these Clif “Kid” energy snacks are clearly made for sleep-deprived parents. Be sure you plan to use that energy — or the 12 grams of sugar will go right to your “spare tire.” This may be a healthier choice than an actual oatmeal cookie because it's tasty and sweet like one; but for a granola bar, reach for something higher in fiber, protein and whole grains.

He gave it:

She gave it:

SHE SAID: If there was ever a meal to be made from a bag of chips, this is the one! I'll admit, I've almost finished a bag by myself (granted, it is relatively small). The corn flavor is incredibly addictive and satisfying. No need to EVER reach for Fritos again. LOVE these. Get several bags for your Thanksgiving appetizer table, trust me!

(USDA ORGANIC)

TRADER JOE'S | CORN DIPPERS (USDA ORGANIC)

She gave it:

O ORGANICS | MINI TWISTS PRETZELS (USDA ORGANIC) HE SAID: You’ll find a very run-of-the-mill pretzel in this bag. Not bad by any means, but not outstanding either, which makes them very tough to review. The flavor was amazingly mediocre. The crunch was remarkably unremarkable. These are one of those things you eat when you're stuck on a long flight with no other options. But, hey, they're organic!

TRADER JOE'S | ORIGINAL BEEF JERKY HE SAID: Now this here is a man’s snack! I don't want no namby-pamby bubble gum. No, sir. Gimme some hunks of dried cow’s meat that taste like smoke! Wow, sorry. I turned into Yosemite Sam there for a bit. This beef jerky was sweet and smoky with a nice lasting chew. Perfect for long road trips or a cattle drive across the Oregon Trail. He gave it:

SHE SAID: Organic pretzels seem hard to find, but they're out there. Not sure I'd reach for these again, though. I didn't like the crispy-crunchy texture that morphed into a grainy one while chewing. And the flavor was flat – just salty and toasty.

SHE SAID: When it comes to jerky, go big or go home. Organic meat is the only way to go (if you eat meat), and this jerky is big on flavor, too. It was sweet and savory, similar to teriyaki, and the tender pieces won’t have you looking like a cow chewing its cud.

She gave it:

He gave it:

See more product reviews at greenlivingaz.com/hgsg greenlivingaz.com

November 2017 | greenliving

COOL OUTRAGEOUS

STUFF

HOMECOOKED MEALS TO GO

Vaya’s Tyffyns are food-grade stainless steel containers finished in copper that feature leakproof and BPA-free double-shot lids. Nestled atop one another in a gleaming metal body, the Tyffyns use proprietary VacuTherm technology to keep food warm or cold for up to five hours. No more fattening fast food at lunch time, and no more leaky plastic containers that eventually end up in landfills. These lunch boxes let you enjoy your own home-cooked meals in style. The Tyffyns come with a one-year warranty and are available in 600 ml and 1000 ml volumes, with a range of designer finishes. $49.00$59.00 vayalife.com

COMPOSTABLE ECO-CUTLERY

These amazing compostable cutlery sets — knife, fork, spoon and napkin in a wrap — are low carbon, made from renewable or recycled materials, and can be composted along with food waste, just like everything else in Vegware’s award-winning catalog of catering disposables. With operational bases and distribution all over the globe, it seems their goal to become “the world's best-known brand of environmental foodservice packaging, and be part of the transition to zero-to-landfill within a foodservice environment” is not so farfetched. $65.00 (case of 250 sets) vegwareus.com

TREE OF LIFE CUTTING AND SERVING BOARD

This beautiful bamboo cutting and serving board from Totally Bamboo’s Tree of Life line of bamboo products reflects the company’s commitment to reducing deforestation by giving consumers a sustainable alternative. Bamboo, a species of grass, is not only one of the fastest proliferating plants, it produces more oxygen than similarly sized hardwood forests and helps prevent soil erosion through its extensive root system. With 800 laser-etched images of wild and endangered animals, the cutting board also doubles as a unique piece of art. $30.00 totallybamboo.com

DE-SOLV-IT CITRUS SOLUTION

Looking for a way to remove those tough stains? Look no further than De-Solv-it! This Chandler-based company has a number of eco-friendly and biodegradable cleaning products that effectively remove stains while keeping your family safe. Although all of their cleaners seem fantastic, De-Solv-it’s 100% organic Citrus Solution really pulls through where other products fail. Say goodbye to those sticky, waxy and oily stains — on virtually any surface! $8.98 de-solv-it.com

ANCIENT YUNNAN GOLD LOOSE LEAF TEA

We love Rishi Tea’s classic Chinese singleorigin black tea! Harvested from heirloom trees in China’s Yunnan Province, these gold and auburn leaves brew up a consistently luxurious beverage with light astringency and a smooth, malty finish. The notes of spice, fruit and chocolate will impress your connoisseur friends and bring a cup of pleasure to your day. Available in four- and sixteen-ounce bags. $14.00 rishi-tea.com

Find more cool outrageous stuff at greenlivingaz.com/cos

48 greenliving | November 2017

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Barium, Chromium, Cyanide Ethylbenzene, Monochlorobenzene, Styrene, Toluene, Xylenes, Bromate, Chlorite, Haloacetic Acids (five) (HAA5), Total Trihalomethanes (TTHM), Chloramine, Chlorine, Chlorine Dioxide

For some strange reason, otters, whales, and birds aren’t big fans of drinking and eating all of those chemicals. Every bottle that ends up in a landfill or in the water is an 8 oz tragedy. It is also an opportunity for all of us to make a difference. In 2017, the My Sister’s Closet family of brands took a pledge and eliminated all plastic bottles and bags from our operations. We’re asking that you take the pledge too. Plastic bottles might be convenient, but we’re pretty sure all those animals see things differently.

mysisterscloset.com

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