Green Living Magazine - November 2021 by Green Living AZ magazine

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GREEN LIVING November 2021

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Food & Drink In The Kitchen Meet Executive Chef Matthew Kassman Jay and Radhi Shetty’s Tea Time Napa Wineries Seeing Green The Earthshot Prize A Global Contest To Repair Our Planet

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Know Your Pool Equipment for Incredible Water Quality

In our last article, we talked about the importance of building a solid foundation for your pool system. Now that we’ve covered the baseline of the system, let’s dive into nature’s incredible natural disinfecting and oxidizing powers. We know without a doubt that Mother Nature is a pro at providing us with clean water. We, on the other hand, do a great job of polluting it quickly. So how can we utilize her elements to help us clean it quickly? The first step to achieving healthy water is water balance. Complete water balance is a must and is the foundation for attaining successful sanitation in all recreational water. Anything that is built correct always starts with a solid foundation. Water starts with proper pH, calcium hardness, alkalinity, temperature and TDS. Healthy water is the beginning to providing a healthy swimming environment to all your friends and family. One of the strongest natural oxidizers and disinfectants available is ozone. Ozone can be 20 to

3000 times stronger than chlorine and is responsible for keeping the air we breathe everyday sanitary. So, how does it benefit water? Most ozone systems are set up to treat a percentage of the flow of the entire system through a side stream. For example, with a flow rate of 100 gallons per minute, an ozone system would treat 20 gallons per minute of that flow in a side stream. It is then fed back into the mainstream and returned to the pool. The residual ozone left in the side stream is left to help disinfect and oxidize the rest of the water returning to the pool. So, is there a chance that some organics or microorganisms may have slipped by the ozone system and returned to the pool? Sure, there’s a chance. Which leads us to our next piece of equipment. Ultraviolet (UV) light systems are the next item. UV systems provide a means of secondary disinfection. UV systems offer the benefit of sterilizing different microorganisms that are introduced in the water. Some of the strongest of pathogens are very much still alive, but are hindered from reproducing. Wow... so you’re telling me that these harmful microorganisms are still alive? Yes... yes we are.

Utilizing natural elements to balance water. We are committed to making water pure.

EXPERIENCE A CHEMICAL-FREE SWIMMING ENVIRONMENT Although UV systems are a good addition to any pool system, they don’t provide any oxidation for the water. They are also hindered by cloudy water. This is why the first part of designing a system is so important. If you can’t keep your water clean with the amount of bathers present, these systems are almost worthless far before the end of the day. However, with a well-designed pool, these systems perform up to par all day long, providing a much higher level of water quality.

a typical water bottle cap. These oxygen bubbles raise the dissolved oxygen content in the water anywhere between 30-500%. The extra dissolved oxygen in the water provides yet another level of residual sanitizer in the water that enhances the oxidizing and disinfecting capabilities of your sanitizer of choice. These tiny oxygen molecules are also negatively charged, providing assistance by removing numerous particles from the water all day long.

Hyper Dissolved Oxygen (HDO) systems are among the newest technologies available on the market today. So... what’s so great about Hyper Dissolved Oxygen systems, and isn’t there already oxygen in the water?

As we mentioned earlier, it is essential to keep the water clean and clear for other systems( like UV systems) to provide the assistance they were meant to. For more information on how we can help you achieve Exceptional Water, visit our website at www.exwsystems.com or call us at 480-694-4709. Exceptional Water Systems is dedicated to providing Healthy Water for Humanity!

Aqua Fuzion is a very powerful system that feeds in natural dissolved oxygen back into the water. It’s capable of feeding 100 million “ultra-fine oxygen bubbles” per milliliter of water. That’s about the size of

Visit EXWSYSTEMS.COM to learn more! Call today at 480-694-4709 451 E Juanita Ave. Suite 20 Mesa, AZ 85204

Here for you

In these unprecedented times, it is important that you know we’re committed to providing you the financial access, guidance and support you need during this rapidly evolving situation. Through digital, mobile, and by phone Wells Fargo Advisors is here and we continue to serve you and support our communities so that you can focus on what matters most — caring for your family’s health and safety.

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CONTENTS

November 2021 GOOD

16 Pepsi reduces plastic use 18 Gap, Inc. 20 The Perfect Blend a Difference, 22 Making One Bottle at a Time Soft drink making tough choices Making huge strides in fashion

Sama Tea time

Solaray’s commitment to the environment

SAVOR

40 Baker’s Dozen 44 Spice of Life 46 Perfect Pair 48 Pinedora Farms

Arizona native wins a golden rolling pin Sugar and salt-free herbs Cooper’s Hawk Winery and Restaurant Off Grid Paradise

TRAVEL

52 Queen Creek Olive Mill From blossom to bottle

DESIGN

54 The Souls of Forgotten Objects 58 Buffalo Collection Recycled Art

Where luxury meets the American West

FEATURES

24 Napa Wines Seeing Green 28 The Earthshot Prize 31 Fall Flavors 34

Sustainability in the Kitchen Second Story Restaurant and Liquor Bar

Wineries are engaging in sustainability

Global contest to repair our planet

IN EVERY ISSUE

8 8 10 12 14 60 62

Editor’s Note Contributors On the Web In the News Cool Outrageous Stuff She’s Green, He’s Green Green Scenes

Picazzo's healthy kitchen evolves

On the cover: Drunken Mexican Shrimp Photo courtesy Cooper's Hawk Winery & Restaurant

GR E E N L I V I N G

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architecture

l if es t y le

inspiring living

a r c h i t e c t u r e your l i f e s thome. y le Reimagining

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EDITOR'S

Note

Contributors

Meet some of our contributors! This month, we asked them… Hello and Happy Holidays! It’s so hard to believe that the holidays are here. Time just keeps moving faster and faster. Thanksgiving is a time when we gather together with family and friends to celebrate the festivities, eating great food and being in the company of those we love.

What is your favorite holiday dish or holiday memory?

Eckhart Tolle said, “Acknowledging the good that you already have in your life is the foundation for all abundance.” I can definitely say that my life is filled with abundance. My family circle is a lot smaller, however, the memories that I have are larger than life itself. While I miss sharing the holidays with my mom and dad, I do carry on the Italian traditions that were passed down through the generations. My mother’s manicotti created a special bond and memory for my daughter, who now creates that recipe flawlessly. My grandmother’s mushroom dish is my favorite, and honestly, I make this recipe throughout the year – it’s just one of those things I crave. The delicious sweet potatoes and broccoli casserole is a staple and of course, my mom’s apple pie – which somehow tasted better when she made it. The November issue of Green Living is all about food. We share the stories of chefs, restaurants, recipes and delectable desserts. Perhaps there are a few recipes you would like to incorporate into your holiday dinner. We have included stories about major companies that are taking a stand and committing to become more sustainable in the next few years.

David M. Brown, Writer Born, raised, and educated in Philadelphia, Pennsylvania, David M. Brown is a Valley-based freelancer. In addition to sustainability, he writes about the arts, architecture, cars and other topics he is passionate about. “Young’s Farm was a family-owned business in Dewey known for its produce, pumpkin festivals, hay rides—and delicious smoked turkeys. One Thanksgiving I ordered one for the family's Thanksgiving dinner. When I went to pick it up, one of the farm’s pet turkeys was right by my car door. I was ready for the gobble greeting: I didn’t flutter a feather, his or mine!"

One effort that I am very excited about and applaud is Earthshot - a contest designed to incentivize change and help repair our planet over the next ten years. It aims to turn the current pessimism surrounding environmental issues into optimism, by highlighting the ability of human ingenuity to bring about change, and inspire collective action. The program was initiated by Prince William of Cambridge and will be heading to the U.S. in 2022. I hope that you will enjoy the latest issue of Green Living and share these meaningful stories with your friends and family. We are so grateful to have you as a part of our growing, green, eco-friendly and of course, sustainable family. From all of us at Green Living magazine, we wish you a Happy, Healthy and Abundant Thanksgiving.

Max Curry is a recent graduate from Grand Canyon University and is one of Green Living magazine’s new editorial interns. Originally from southern California, he is passionate about traveling, coffee, and surfing.

Carol

With gratitude,

Carol Kahn

Managing Editor Instagram: @carol_kahn Photo by Gary Glenn Portraits

GR E E N L I V I N G

Max Curry, Editorial Intern

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“It’s not your traditional holiday dish, but my grandma has always made her signature egg rolls during the holidays. With the fried outer layer containing the rich, doughy contents, these things are to die for.”

your conscious life

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PUBLISHER Dorie Morales MANAGING EDITOR Carol Kahn VP OF OPERATIONS Diana Vowels ART DIRECTION & DESIGN Sly Panda Design GRAPHIC DESIGN & SOCIAL MEDIA Avery Alvarado ASSISTANT EDITOR Anna Dorl COPY EDITOR Michael Ziffer

CONTRIBUTORS Adriana Bachman David M. Brown Jennifer Burkhart John Burkhart Max Curry

Anna Dorl Kamilla Graham Amanda Hooten Mary Stanger Elaina Verhoff

EDITORIAL INTERNS Max Curry Maja Peirce

MARKETING ASST. INTERN Maja Peirce

ADVERTISING Julie Baum - julie.b@greenlivingmag.com Dorie Morales - sales@greenlivingmag.com

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480.840.1589 • www.greenlivingmag.com 13845 N Scottsdale Rd, Ste. 201, Scottsdale, AZ 85254 Please recycle this magazine Green Living magazine is a monthly publication by Traditional Media Group, LLC. Periodical rate postage paid at Scottsdale, AZ. Publisher assumes no responsibility for contributed manuscripts, editorial content, claims, reviews, photographs, artwork or advertisements. The opinions, beliefs and viewpoints expressed by the various authors and forum participants do not necessarily reflect the opinions, beliefs and viewpoints of the company or official policies. Entire contents © 2020 Traditional Media Group. All rights reserved. Reproduction or use of content in any manner without permission by the publisher is strictly prohibited. Opinions expressed in signed columns and articles do not necessarily reflect the views of the publisher. Submissions will not be returned unless arranged to do so in writing. One print subscription is $25 per year or digital subscription is $12 per year. Canadian orders please add $13 per year for shipping and handling. International orders add $22 per year for shipping and handling. Bulk and/or corporate rates available. No representation is made as to the accuracy hereof and is printed subject to errors and omissions. Green Living magazine is printed on recycled paper.

NOVEMBER 2021

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ON THE

Web

This month on greenlivingmag.com and social media. /greenlivingmagaz

@greenlivingaz

HEALTH AND WELLNESS

STYLE

DESIGN

Mental Health and Exercise: Making the Connection

Tempe Fashion Week 2021

The Essentiality of Energy Efficiency

Take a peek inside the first official Tempe Fashion Week and learn how their passion for fashion intersects with their commitment to diversity, equity and inclusion.

This solar energy company is helping to keep Arizona green by performing energy efficiency audits and offering their expertise on sustainability solutions for homeowners and businesses.

Carol Nalevanko, President of Village Health Clubs, shares her insights on the importance of regular exercise and activity and delves into the close relationship between mental and physical health.

INSTAGRAM

FACEBOOK

Sustainable fashion company Tiradia joins Green Living in an Instagram Live session to discuss what it looks like to offer high-quality products, while inspiring consumers to make more environmentally conscious purchases.

Green Living spotlights interior designer and author Angelo Surmelis, capturing how he is revolutionizing the design industry with his eco-conscious ideas.

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IN THE

News

Happy Meals for a Positive Future

McDonald’s pledges to offer sustainable toys worldwide by 2025 BY ANNA DORL

For decades, the McDonald’s Happy Meal has remained a mealtime staple for millions of families across the globe. On September 21, the company announced a monumental change to these beloved toys which are included with the classic kids meals, solidifying their commitment by doing their part to create a positive future for all.

“Today we announced McDonald's ambition to drastically reduce plastics and offer sustainable Happy Meal toys globally by the end of 2025,” Jenny McColloch, Chief Sustainability Officer for McDonald’s said. The company’s main goal through this initiative is to construct every Happy Meal toy using recycled, renewable or otherwise certified sustainable materials. “We’ve assembled a team that extends beyond McDonald’s and includes scientists, toy makers and suppliers. And although they are all experts in their own right, they take their inspiration on this project from one important source... kids!” says McColloch. “We’ve listened to families to understand what works best to keep the fun factor high for their board games, classic superheroes and favorite movie character collectibles.” Current designs under development include DC Comics characters, animals and dinosaurs. This won’t be the first time that McDonald’s has rolled out a “new” line of sustainably-made toys in a large-scale market. While the United States will have these toys for the first time, other countries have gotten ahead of the game, proving that moving towards sustainability on a global scale is achievable for large corporations like McDonald’s. “Markets like the UK, Ireland and France have rolled out new toys, such as those from blockbuster movie franchises like the sustainably-made Illumination's Minions,” McColloch says. “Recent Happy Meal toy innovations like these have already resulted in a 30% reduction in virgin fossil fuel-based plastic use since 2018, and now we’re scaling this effort globally to eliminate even more plastics from our system.” McColloch went on to explain McDonald’s master plan through sustainablymade toys. “Transitioning to more renewable, recycled, and certified materials for our Happy Meal toys will result in an approximately 90% reduction in virgin fossil fuel-based plastic use against a 2018 baseline. For comparison, the average person uses more than 220 pounds of plastic annually, so this is equivalent to more than 650,000 individuals eliminating plastics from their lives each year.” Although the fast food industry doesn’t exactly have a positive reputation surrounding their sustainability practices, this is a massive step in the right direction for restaurants like McDonald’s. Here’s hoping that their example inspires others to follow suit and create a brighter future for families around the world. Graphic courtesy McDonalds Corp.

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Why Sleep In An Organic Bed?

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STUFF Outrageous

COOL

Natural Beauty Products Beauty, Naturally! A Clean & Green Makeover

1 Focus Eye Shadow

This eye shadow delivers more than just a pretty face! While it showcases rich colors, it also provides hydrating and smoothing benefits for your eyelids thanks to SemiPermanent Micro pigment Technology™. It’s free of parabens, sulfates and phthalates while also remaining vegan and cruelty-free. Outside of its beauty benefits, purchases at Thrive Causemetics help women emerge from homelessness, survive domestic abuse, fight cancer and support postmilitary life. $36 at www.thrivecausemetics.com

2 Triple Threat Stick This three-in-one beauty tool can be applied to your face, lips or body! It’s travel-friendly, waterproof and smudgeproof to give you a natural color that will last all day. The built-in brush will help diffuse and disperse the color in seconds for touch-ups on the go. Dermatologist-tested, vegan, and free of synthetic fragrance, it’s ideal for sensitive skin. As with all Thrive Causemetics products, this purchase helps to empower women through challenging or traumatic life circumstances. $36 at www.thrivecausemetics.com

3 Bright Balance 3-in-1 Cleanser Thrive Causemetics' Active Reset Technology™ delivers longterm skin-renewing hydration + brightening properties for supple, age-defying skin. 97% agreed that this cleanser brightens dull skin and helps improve their skin texture and clarity. Formulated for all skin types! Tested and proven to be safe to use around the eye area. $32 www.thrivecausemetics.com

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4 Juice Beauty’s Green Apple Peel

Feed your skin with an ingredient you can recognize! Rich in natural malic acid from green apples, it brightens complexion with the combination of alpha and beta hydroxy acids and luxury exfoliation. Built on a foundation of wellness and authentic ingredients, this fast-working mask boasts long-term results. It’s been deemed a celebrity hero and another best-seller in the Juice Beauty product line. $49 at www.juicebeauty.com

5 STEM CELLULAR™ Day and Night Moisturizer Duo Get true beauty sleep and wake up on the right side of the bed with these best-sellers. The stem cellular moisturizers work for all skin types and rejuvenate skin while reducing the appearance of fine wrinkles 24/7. Skin is left feeling hydrated with antioxidant-rich, organic ingredients and essential fatty acids. Wellness and farm-to-beauty go hand in hand with this power pairing! $145 at www.juicebeauty.com

6 Juice Beauty’s STEM CELLULAR™ Retinol Serum

New product alert! This serum utilizes skin-rescuing technologies to keep your skin young. It adheres to the brand’s clean, vegan and authentic ingredient standards and is composed of 2.5% Bio-Retinol + Retinol serum. Best of all, it leaves your skin feeling hydrated and smooth to touch. Clinically validated, sustainable, vegan and suitable for all skin types. $72 at www.juicebeauty.com

6 NOVEMBER 2021

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Start

PepsiCo Makes Significant Changes to Reduce Plastic Use BY MAX CURRY

PepsiCo Inc., the internationally present food and beverage corporation, has announced their plans to reduce their use of virgin plastics by 20%. This move will span across all of the company’s brands and is projected to be fully implemented by 2030. With the corporation boasting prominent household names such as Gatorade, Pepsi and Lay’s, to name a few, this endeavor is not to go unnoticed in the realm of environmental protection. The decision was highly influenced by the environmental advocate and nonprofit organization As You Sow; the two parties reached a consensus last spring to set the project’s wheels in motion. This action is projected to save nearly 500,000 tons of non-renewable plastics over the next decade. One of the avenues through which PepsiCo will make this happen is by broadening their presence with SodaStream, allowing many of their beverages to be made at home and thus eliminating a large portion of plastic containers.

meeting these goals by 2025, a significantly quicker progression than is predicted for PepsiCo. MacKerron’s concern is not based in vain competition, but instead conveys the critical cost that a delay of even a few years can bring: “Given Pepsi’s huge plastic footprint and rapidly increasing pollution of land and oceans by plastic packaging, reductions need to be achieved as quickly as possible.”

“We are pleased that the company set a significant goal to reduce plastic use by one-fifth,” noted Conrad MacKerron, senior vice president of As You Sow. “However, we have some concern that the timeline for reduction is five years longer than several of its peers have committed to.”

In 2020, As You Sow released a Waste and Opportunity Report, which outlined a score for 50 different companies based on their plastic pollution. PepsiCo scored a D+ on this report, primarily due to their lack of reusable packaging despite having the financial resources to make such changes. The corporation’s recent commitment to change is still leaving some of these low-scoring areas unacknowledged.

Keurig, Dr. Pepper, Target Corp. and Walmart Inc. are some of the big names that are also choosing to embark on the journey of plastic reduction. These corporations have all committed to

Despite the still-needed changes in the industry, it can be celebrated that retailers and brand owners are acknowledging the value in waste reduction.

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Ecosystem

Gap Inc. and Banana Republic Make Huge Strides in Sustainability BY ADRIANA BACHMANN

Now that more and more people are calling on corporations to step up their game when it comes to sustainability and social responsibility, we see companies making some hefty promises. Although it’s a positive sign that corporations are listening to their customers and working to change for the better, it can be hard to identify those that are serious about their newfound commitments to people and the planet. And when 60% of sustainability claims by fashion giants are greenwashing, a harrowing statistic found in a recent report by Synthetics Anonymous, can you blame us for being a little skeptical? So what exactly is greenwashing, and how can we spot it? Greenwashing, a relatively new term, is the practice in which a company exaggerates their sustainability credentials without supporting evidence. It’s usually seen as a marketing tactic used to fool the conscious consumer into thinking their purchase is minimizing harm to the environment and “making a difference.” A few places where greenwashing is most obvious is in a company’s product names, advertisements, labelling and packaging or any other accompanying information.

Trenchcoat is made with recycled polyester from 38.2 plastic bottles. www.bananarepublic.gap.com. Photo courtesy Gap, Inc.

In the U.K., where legislation surrounding commercial practices and sustainability claims is a little more advanced than in the U.S., the Competition

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Markets Authority (CMA) has published draft guidance on consumer-protection laws for businesses making environmental claims. This guidance will help readers identify which products and services that claim to be “sustainable” might actually mislead consumers. The CMA’s guidelines cover accuracy; the avoidance of ambiguity; not omitting or hiding important information; fair and meaningful comparisons between products; considering the full life cycle of a product and ensuring claims can be substantiated.

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When looking over those guidelines, it’s easy to become overwhelmed with the thought of having to research every brand to make sure they meet these standards. Fortunately for us, if a company is doing their due diligence and keeping up with their sustainability promises, they usually like to share that information with their consumers. Thus, you’ll see businesses regularly publish reports where they delineate how they are working toward their goals. One example of this is Gap Inc. Gap recently published their 2020 Global Sustainability Report, a 48-page document where they walk you through their progress for each of their four lifestyle brands: Old Navy, Gap, Banana Republic and Athleta.

Social and environmental responsibility seems to be the guiding light for Gap, who’s been setting lofty goals and sharing their progress since at least 2007. In fact, their first report listed the following four areas as the focus of their social responsibility work: supply chain, environment, employees and community investment. Now, the company has adopted a new strategy where they have a balanced focus of three pillars: empowering women, enabling opportunity, and enriching communities and the environment. According to Sally Gilligan, Chief Growth Transformation Officer at Gap, these three pillars help create “a sustainable ecosystem." So what does each pillar entail?

EMPOWERING WOMEN Making industry-leading investments to help ensure women are empowered to reach their full potential. ENABLING OPPORTUNITY Creating sustainable economies and a culture of equality and belonging by using Gap’s assets and scale to enable access to opportunity. ENRICHING COMMUNITIES Becoming carbon-neutral and water-positive by 2050, eliminating single-use plastics from its value chain, and supporting a circular economy to protect natural resources and ensure healthy communities for generations to come. What’s interesting about this strategy is that all of Gap’s four brands are committed to the three pillars, but individually emphasize work that connects to at least one pillar of strategy. For example, Banana Republic chose to focus on “enriching communities'' in 2020, making huge strides toward meeting their brand’s goals. They focused on embracing a circular economy, conserving water and utilizing more sustainable raw materials.

Aligned with its commitment to conscious luxury, Banana Republic surpassed some of its goals before their deadline, which is definitely something to celebrate! First, over 60% of the materials used in their 2020 Collection came from sustainable sources, including denim that was designed with recyclability in mind. Then, they partnered with Ellen MacArthur Foundation’s Jeans Redesign project to introduce organic cotton denim, a challenge to redesign denim in line with the circular economy’s principles. They continue to use innovative dyeing techniques and wash methods to save water, while also ensuring cleaner waterways through the implementation of innovative techniques such as biosofteners, foam dye and Washwell, and the use of recycled and organic cotton. If you’re interested in learning more about Banana Republic’s individual sustainability goals, you can visit their website for updates. As you can see, Gap Inc. is no stranger to sharing detailed information about their sustainability commitments and where they’re at in meeting those; there are many other companies who also make a point to keep their consumers updated in the same manner. In fact, if you see a company who isn’t sharing this kind of information on a regular basis, but they continue to make sustainability-related claims, they might be greenwashing. On the flip side, we also know it can be tough sometimes to believe that businesses are trying to change for the better. However, it’s important to remember that when large corporations are dedicated to making positive changes in terms of sustainability, it means there’s a significant possibility of seeing results in our environment. And when a company like Gap is setting bold goals for each of their brands, working toward them and reporting honestly, it's important to applaud those efforts. If we don’t, how will they know to continue moving forward?

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NOVEMBER 2021

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GOOD

Balance

The Perfect Blend for Togetherness

Photos by Jack Strutz

BY CAROL KAHN

Imagine not being able to order your favorite tea because there were 80,000 people ahead of you. That’s a lot of people on a waitlist – however, the excitement created behind this brand is justified. No one has to read tea leaves to know that Sama Tea is already building a community of tea drinkers.

What makes this brand so different? Perhaps it’s the founders themselves creating the demand for this particular product. Sama Tea is an adaptogenic tea brand created by life purpose coach and #1 New York Times bestselling author Jay Shetty along with his wife, Radhi DevlukiaShetty, who is a plant-based recipe developer and fitness and well-being enthusiast. This dynamic duo created Sama offering four purposedriven hot tea blends, inspired by Ayurveda and crafted to help balance the mind, body and heart. As lifelong tea drinkers, the two were always on the hunt for a tea that not only tasted great but also was good for you – so when they couldn’t find one, they set out to make one. The name Sama seems perfect for the brand. Sama is the quality of calmness and tranquility of the mind, which is

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highly valued in yogic philosophy. To find sama, the mind must be under control. It is an experience of inner peace and equanimity. Jay and Radhi created Sama to share with consumers that simple daily practices, like steeping and drinking a cup of tea, can be transformed into moments of presence. "We believe that Sama will give you back moments in your day and help you find your center. Moments of calm. Moments of genius. Moments of crazy. Whatever you need. This moment is yours," Sama co-founder Jay Shetty said. "Sama for us means togetherness and balance. Whether you are sipping on tea alone or with loved ones, our hope is that Sama will serve as your daily reminder to soak in each passing moment and bring a little more balance to your day," stated co-founder Radhi Devlukia-Shetty.

The foundation of Sama lies in purpose, passion and community, with a goal of inspiring consumers to find moments of presence in this modern, hectic world. Sama is available in four purposeful blends and is packed with premium botanicals and adaptogens. The purposeful blends are made without artificial sweeteners or added sugar. The team at Sama has also set their own direct trade standards to ensure that their farmers are paid above standard and are inspired to grow the highest quality of sustainable ingredients. Sama tea is USDA Organic, vegan, nonGMO and gluten-free. Tea blends include: Protect & Support, Focus & Clarity, Awaken & Energize and Calm & Relax. The brand recently launched individual blends in addition to their tea sampler box, which includes all four flavors. Visit www.samatea.com for more information.

New York Times bestselling author Jay Shetty along with his wife, Radhi Devlukia-Shetty, who is a plant-based recipe developer and fitness and well-being enthusiast are lifelong tea drinkers.

NOVEMBER 2021

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Promotion

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Making a difference, one bottle at a time

In bringing all of the Earth's healthful nutrients to consumers for more than 47 years, Solaray is not only dedicated to supporting health but also committed to helping the world. With pioneering industry standards, best-in-class testing and over 900 vitamins, minerals and herbs, Solaray has been making a difference in individuals' lives since 1973. Several wide-scale, long-term initiatives to care for the planet have been championed in the commitment to invest meaningfully in the future.

Already a vertically integrated company, Solaray’s values include being of service and driving education. As one of the originators of dietary supplements, they believe better health should be for everybody. In the quest to do that, this means helping people everywhere to live their best lives.

the amount of plastic being sent to landfills and reduces the negative effects on the environment. As part of an initiative with One Tree Planted, Solaray has committed to planting one million trees in countries like India, Malaysia, and the U.S. (starting with their own backyard in Utah) by 2025, giving back to regions that provide the natural resources that create their products. Their goal is to plant 50,000 trees in the second half of 2021 alone. Through planting these fruit-bearing trees, this effort will also support the incomes and food supplies of farmers and their families. Photos courtesy Solaray

Solaray is embarking on comprehensive sustainability initiatives to give back - on a global scale - to the planet that provides the natural resources for their supplements. In the beginning, Solaray was built on the belief that nature was the very source of healthy nutrition and held the key to wellness. In gratitude for nature providing clean ingredients for formulas, they chose to give back to protect nature. As a champion of the environment, Solaray is transitioning to using Post-Consumer Recycled (PCR) resin for bottle production. PCR is recycled plastic waste that has been gathered and sent to recycle centers where it is sorted, sterilized and repurposed to produce plastic resin pellets to make new bottles. When using PCR, no new fossil fuel is required, and it shrinks your carbon footprint, lowers

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Visit www.solaray.com for more information.

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S ECO N D STO RY R ESTAU RANT & LI Q U O R BAR

Executive Chef Matthew Kassman Targets Sustainability in His Kitchen DAVID M. BROWN

Executive Chef Matthew Kassman is planning to add sustainable elements for the Second Story Restaurant and Liquor Bar in Scottsdale, Arizona. The Glendale native and classically trained chef is in his first year at the venue above The Gelato Spot, 4166 North Scottsdale Road, at Third Avenue. Serving Modern American bistro fare with a French influence, crafted cocktails and a range of Bourbons, Scotches, whiskeys and other spirits, locally owned Second Story is open for dinner, Tuesday through Sunday, 4 p.m. to close. Chef Kassman is assisted by General Manager Corey Morris, a Tempe resident and Bar Manager Johnny Coy of North Phoenix and 10 other part- and full-time employees.

“I am very committed to creating an even more sustainable environment here,” says Kassman, who grew up in northeast Glendale and graduated from St. Mary’s High School in Phoenix. He commutes to Scottsdale every day from the West Valley city. “We source now as much as we can locally,” he explains. For example, he buys from Chula Seafood, based in San Diego, and he sources his Crockett Honey Co. in Tempe. “Moving on, I intend to source more from local farms for produce.” He buys and prepares only enough of an item that he believes he can sell that day, including his spectacular Focaccia & Ricotta from the Small Plates offerings. “This way, there’s no spoil, no waste,” he explains. In the same way, he cross-utilizes products. For example, beef trim becomes tar-tar, and the fat is used to sear vegetables or to brush the beef.

Kassman’s coming to Second Story follows nearly a decade of food and beverage experience on both coasts. After high school, he studied hospitality and restaurant management in Flagstaff at Coconino County Community College. “But I wanted a career change to be a chef,” he says, adding that he applied to and graduated from the Culinary Institute of America in Napa. He spent the next nine years working in various roles in California wine country and in New York City. Those restaurants included the One Michelin-starred Bouchon; The Aviary NYC; Three Michelin-starred The French Laundry, led by Chef Thomas Keller; Three Michelinstarred Per Se, “the French Laundry of New York City,” and WS New York. Kassman and some colleagues from Per Se began WS. “We were successful for about nine months, then COVID just shut us down, hard stop,” he recalls. They shut down, and Kassman and his girlfriend moved to the Valley for about six months, while keeping his apartment in New York City. “We took the first flight out to Arizona,” he says. “We didn’t want to get stuck there with all of the uncertainty.”

Executive Chef Matt Kassman. Photo courtesy Second Story Restaurant and Liquor Bar

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They returned to New York City and reopened WS, but it had to close again, as COVID-19 devastated the city’s restaurant industry. “It wasn’t going to work, so we said, ‘That’s it,’ and let our lease for the apartment lapse.” So in October 2020, he and his girlfriend returned to the Valley because of this and other restaurant closures. The timing was excellent, even with the pandemic. He had heard about Second Story, which has received excellent reviews since opening in 2014. “The culinary world is a small one, Charcoal Grilled Bone Marrow with braised beef marmalade and grilled Noble bread. Photo courtesy Second Story Restaurant and Liquor Bar and over the years, I’ve heard so many great things about The accompany the dish with freshly grated horseradish and Second Story Restaurant and Liquor Bar and especially the house-made steak sauce. food. It’s a quaint place and the kind of place where I will really be able to develop something special,” he says. Chef’s pan-seared Halibut with a white bean ragu and chorizo vinaigrette is already a favorite among guests, as is His father, who lives in Glendale, told him that Second Story the house made Focaccia bread, with garlic oil and a fresh was looking for a chef. He met with Tommy Plato, who also whipped ricotta. The Chitarra Pasta is also excellent, with owns Kazimierz Wine & Whiskey Bar on Stetson Drive a pistachio pesto, Calabrian chili and pecorino. few blocks away. And the chef now has a new culinary gig. He plans to change menus seasonally, combining classic dishes with new plates. At any time, guests can expect to see about 15 dishes on the menu including Small Plates, Salads and Chefs Signature dishes. Among his favorite dishes is Second Story’s Caesar Salad with gem lettuce and Parmesan tempura-fried anchovies. For his steak, he uses Binchotan Charcoal; hand-cut steak fries

For fall and winter, Kassman’s menu of American bistro fare will include items such as squash, winter citrus and vegetables. “I let freshness and availability dictate what’s good for the menu and what’s not,” he says. This includes his selection of fish, which may alternate between trout, salmon, swordfish and scallops.

The restaurant is doing well, he says, drawing a wide demographic, millennials to baby boomers. One of the reasons for the young crowds is the widening selection of Asparagus Panzenella. Photo courtesy Second Story Restaurant and Liquor Bar Bourbons, ryes, Scotches, and whiskeys selected by Coy, who says the whiskey niche is “skyrocketing.” These include premium brands such as William Larue Weller, Rip Van Winkle, Johnny Walker Blue and Oban 21 year. Whiskey Flights include “Only the Finest 121”: Macallan 18 year, Glenfiddich 19 year and the topper, a 21-year Balvenie. For more about Second Story, the food, spirits and menus, see www.secondstoryliquorbar.com.

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Whiskey Flights in smoked glen cairn glasses for extra flavor. Photo courtesy Second Story Restaurant and Liquor Bar Korean BBQ Ribs with smoked peanuts. Photo courtesy Second Story Restaurant and Liquor Bar

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Napa Wineries Are Seeing Green BY CAROL KAHN

More and more consumers are turning towards sustainable and local options. Wine industry research shows that younger consumers are significantly engaged with sustainable wine, viewing it as increasingly important to protect the future. Taking a look at Gen Z and Millennials, they say that they are willing to trade convenience for environmental credentials.

As many are beginning to understand the terms “sustainability” and “eco-friendly,” these buzz words have been incorporated into our daily language generating a greater sense of understanding and knowledge of the importance in taking the initiative in protecting our planet. However, while consumers are now getting used to seeing labels and signage perpetuating sustainability, green, ecofriendly and organic, wineries are transitioning to become certified and sustainable which is a huge task. Napa Green, a nonprofit organization, has launched a next-level Napa Green Vineyard certification, the first sustainable winegrowing certification to focus specifically on climate action, regenerative farming and social equity and justice. They have set the ambitious goal to work with certified growers to become carbon neutral within six years, and carbon negative, or climate positive, within nine years. The need for climate action is urgent and the cutting-edge Napa Green Vineyard standards provide growers with

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the guidance, tools, and support to take bold action and continue to be sustainability leaders. Anna Brittain, Executive Director of Napa Green, says, “The growers in this world-renowned winegrowing region have a powerful collective platform. Our commitment to sustainability and climate action sets a standard that is recognized by the global wine industry, beverage sector, and marketplace. I grew up here, and I am incredibly proud to be working with our members to continue to push the envelope on sustainability.” Brittain has been with Napa Green since 2015 when the organization wanted to do a big push among their members to have them all participating in the Napa Green Land and Napa Green Winery programs. She first was hired as a consultant then became executive director in 2019, when Napa Green became a nonprofit. She has been actively growing the program for almost seven years, but has been at

Photos courtesy Napa Green

the helm for the last two years. Brittain has a master’s degree in environmental science and management, and her career as a consultant in sustainable winegrowing is very specialized. “I have worked with a statewide California Sustainable Winegrowing Alliance, helped Dom Perignon to develop their own wine standards and worked with a lot of individual wineries. Since 2015 my main work has been around Napa Green,” she says.

The Napa Valley wine industry is already recognized as a global leader in both wine quality and sustainable winegrowing. Napa Green takes this to the next level and establishes rigorous standards for climate action and social equity. Sustainability rests on three pillars – Planet, People and Prosperity.

The new Napa Green Vineyard program is the first sustainable winegrowing certification to focus specifically on climate action, regenerative farming and social equity, justice and inclusion. Napa Green Vineyard certification provides a pathway for growers to improve soil health, become carbon neutral to negative within six to nine years, and increase the resilience of vineyards, businesses and our community.

While this program has been going on for quite some time, there still are many challenges. “The good news is that I really feel like there is a renewed interest in sustainability right now and I think COVID helped. It got more people thinking ‘beyond my little world and my business, I have to think bigger’, so we didn’t have any lull in interest in certification during the pandemic,” Brittain says. “The biggest challenge is that we have 90 certified wineries and that’s quite a bit of sustainable wineries in California – about 40% of them are in Napa County.

Napa Green Certified Wineries focus on sustainability leadership & engagement, energy and water efficiency, waste reduction, pollution prevention, equity & community and storm & wastewater management. Making an exceptional wine requires stewardship and attention to detail. The same is true of achieving a Napa Green Winery certification.

Many of those who work at wineries wear multiple hats, which can, at times, be overwhelming and may need a lot of handholding. “We really are here to provide that [handholding] but it’s mostly getting people over that hurdle of feeling like, ‘I don’t know if I have the time or I don’t know if I have what it takes to move this across the line in

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terms of getting certified.’ So we really do try to provide as much help as we can as long as someone is committed to putting in that time,” Brittain says. Brittain reiterates that the certification is not easy. There are over 100 stewardship standards to save energy and water, prevent waste through recycling and composting, reduce GHG emissions and the winery’s carbon footprint, and commit to social equity. “I think what is turning the tide more is that there is a huge market demand for this right now - in particular, a lot of wineries are exporting wines and there is a demand for this. Ontario, Japan, Scandinavian countries are asking if they have a sustainability certification and it affects their ability to get into that marketplace and there are domestic stores where that is true too,” Brittain said. “People are being asked if this is something that they have to do in order to remain competitive in the marketplace, and that is where we are getting more people coming to us.”

The Land program drove the adoption of best practices to prevent erosion and sediment runoff, and improve the health of the Napa River and watershed. What were leading land stewardship practices have become general best practices that are now required for environmental regulatory compliance. The new Vineyard program embodies Napa Green’s commitment to evolve and grow regional sustainability and resilience to help solve the critical issues that face us now and in the future. Napa Green will be working with growers through this transition, with enrollment beginning this year and taking a year to fully adopt the new requirements. “Sustainability is a journey of continuous improvement. As a community we want to be forward thinking and this certification is an exciting opportunity for Napa to drive the

As part of the program, wineries, who are certified, are given huge metal signs to display at their entrance, which says they are Napa Green certified. “I had a few people call or email and say, I need to have one of those signs because everyone else has them, what do I have to do to get one of those?” Brittain says. “You can’t just order it.” Among the growers already enrolled and committed to Napa Green Vineyard certification are Opus One Winery, Dominus Estate, Spottswoode Winery, Larkmead Vineyards, Cakebread Cellars, Raymond Vineyards, Burgess Cellars, Sequoia Grove, Antica Napa Valley, Trefethen Family Vineyards, Chimney Rock, Rutherford Hill and Tres Sabores. Michael Silacci, winemaker for Opus One Winery, says, “Napa Green has been a blessing in disguise for the Napa Valley. The challenge made to us and to other participants was such that we called the bet for sustainability and raised it to stewardship. We’re on a roll, and together we are making this planet a better place, starting in the Napa Valley. Earlier this year, a new Vineyard certification replaced the Napa Green Land program, which was established in 2004.

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conversation around sustainability,” says Hailey Trefethen, executive vice president of Trefethen Family Vineyards and interim president of Napa Green board of directors. The Napa Green website features “Champion Stories” to share in the success of those participating in the program. In one of the stories about ZD Wines, winemaker Chris Pisani says that being environmentally conscientious is part of the culture at ZD. “I remember a decade ago during bottling we had three large waste containers being hauled away every week. Almost everything was going to landfills,” Pisani says. Robert deLeuze, CEO of ZD Wines adds, “Today the only things that get collected are glass and pallets for recycling. Everyone on staff is trained to recycle.” Visit www.napagreen.org for more information on Napa Green.

EA GlobalA Contest R T toHRepairS Hour Planet OT BY CAROL KAHN

A 10-month global search culminated in one of the most prestigious environmental awards in history. Through a rigorous selection process supported by an Expert Advisory Panel, 15 finalists were chosen out of 750 applications for their potential to impact people and the natural world positively.

Out of the 15 finalists, five winners were chosen during a star-studded lineup for the first-ever Earthshot Prize Awards Ceremony. The event took place in London at Alexandra Palace and broadcast on BBC One, BBC iPlayer and globally on Discovery’s Facebook page on Sunday, October 17.

Sydney Institute of Marine Science - created a living sea wall to provide a habitat for marine life. The tiles mimic the root structure of mangrove trees. Earthshot finalist

Each year for the next ten years, one million dollars will be awarded to each winner in the following categories: Protect and Restore Nature, Clean Our Air, Revive Our Oceans, Build a Waste-free World and Fix Our Climate. The Duke of Cambridge’s Royal Foundation funds Earthshot.

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This year’s winners spanned the globe from Costa Rica to India and included transformative technologists, innovators, an entire country and a pioneering city. They were chosen for their groundbreaking solutions for the most significant environmental challenges facing our planet. "Our five inspirational winners show that everyone has a role to play in the global effort to repair our planet. We need businesses, leaders, innovators and communities to take action, and ultimately, we need all of us to demand that the solutions get the support they need. Because the success of our winners is our collective, global Earthshot,” Founder and Prize Council Member Prince William, says. The Duke and Duchess of Cambridge were joined by Sir David Attenborough, Christiana Figueres, Dani Alves and a host of stars and performers, including Ed Sheeran and Yemi Alade, for the awards telecast which was broadcast live on Discovery Plus and Facebook. During the telecast, 60 cyclists rode stationary bikes positioned around the stage outside Alexandra Palace while Coldplay and the other artists performed their music. The energy the cyclists managed to create provided the power for the show. Ironically, this was the first time Coldplay has performed since 2019, when they vowed to resume only under sustainable conditions. The stage at the event was built using non-plastic material, and the guests were all advised to wear eco-conscious outfits. The Earthshot Prize Winners include:

air and return the oxygen we breathe. Yet in 2020, more trees were felled than ever before, causing 10% of global warming. The people of Costa Rica and their Ministry for Environment have reversed decades of deforestation. Since the program launched, Costa Rica's forests have doubled in size, leading to a boom in ecotourism and contributing $4 billion to the economy. Now Costa Rica will expand their work to protect the ocean and support replicating its approach in other countries, especially in the Global South. Costa Rica's motto is "Pura Vida," or "pure life." Those words could soon echo across the world.

CLEAN OUR AIR: TAKACHAR, INDIA Globally, we generate $120 billion of agricultural waste every year. What farmers cannot sell, they often burn, with catastrophic consequences for human health and the environment. The burning of agricultural waste causes air pollution that has reduced life expectancy by a decade in some areas. In the fields surrounding New Delhi, smoke from manufactured infernos fills the air, with severe consequences for the residents’ health. Takachar has developed a cheap, small-scale, portable technology that attaches to tractors in remote farms. The machine converts crop residues into sellable bio-products like fuel and fertilizer. This technology reduces smoke emissions by up to 98%, which will help improve the air quality that currently reduces the affected population's average life expectancy by up to 5 years. If scaled up, it could cut a billion tons of carbon dioxide a year: a win for India's farmers in the fight against climate change.

PROTECT AND RESTORE NATURE: THE REPUBLIC OF COSTA RICA Forests are home to half our plants and animals and threequarters of our birds. They suck carbon dioxide from the

REVIVE OUR OCEANS: CORAL VITA, BAHAMAS Ocean warming and acidification are set to destroy over 90% of reefs by 2050, a death sentence for the quarter of marine life who need them to survive. It will be a disaster, too, for the billion human lives The Republic of Costa Rica - stopped and reversed deforestation. Earthshot Winner. who depend on the benefits reefs provide. After Sam Teicher and Gator Halpern launched Coral Vita's first facility in Grand Bahamas, Hurricane Dorian destroyed their coral farm. The experience brought home the extent of the climate emergency and strengthened their resolve to protect our reefs. Coral Vita, which grows coral on land to replant in oceans, gives new life to dying ecosystems. Their method grows coral up to 50 times faster than traditional methods and improves resilience to the impact of climate change. Coral Vita aims to establish a global network of coral farms to grow a billion corals each year. As well as restoring reefs, Teicher and

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FIX OUR CLIMATE: AEM ELECTROLYSER, THAILAND/ GERMANY/ITALY Born in a climate-change-affected South Pacific Island, Vaitea Cowan cofounded Enapter to turn back the tide. Just three years on, its green hydrogen technology could change the way we power our world. Even though we have made considerable advances in renewable energy, we can still go further. With 30% of our energy already renewable, we need to focus on the 70% that remains: nonrenewable energy that powers everything from industry to transport. Enapter provides a clean alternative. Its AEM Electrolyser technology turns renewable electricity into emission-free Coral Vita, Bahamas - revive our oceans by growing coral on land and replanting it in the hydrogen gas. The technology already oceans. Earthshot Winner. fuels cars and planes, powers industry, Halpern work with local communities, public officials, and and heats homes. By 2050, Enapter's private companies to improve education, create new job vision is to account for 10% of the world's hydrogen prospects, and build a model to inject more funding into generation. environmental protection. Coral Vita gives new life not just "The natural world on which we entirely depend is declining to the ocean but to coastal economies as well. at a rate faster than at any time since the end of the dinosaurs. We know where this story is heading and we must BUILD A WASTE-FREE WORLD: THE CITY OF now write a different ending. This is what The Earthshot MILAN FOOD WASTE HUBS, ITALY Prize was created to achieve,” Earthshot Prize Council A third of all food produced globally is wasted. Each Member Sir David Attenborough said. “The 15 Earthshot discarded food item uses precious resources and heaps Prize Finalists build optimism by finding innovative and pressure on agriculture. The global food system generates brilliant solutions to the world's challenges, and they give us 25% to 30% of the world's total greenhouse gas emissions. hope, which, we are told, springs eternal." The City of Milan's Food Waste Hubs tackles two problems The Earthshot Prize will travel to the U.S in 2022, and in one. Launched in 2019 to halve waste by 2030, each hub nominations will begin in January. Visit earthshot.org for recovers food mainly from supermarkets and companies' more info. canteens and gives it to nonAEM Electrolyser turns renewable electricity into emission free hydrogen gas. Earthshot Winner. governmental organizations that distribute it to povertystricken citizens. It is the first major city to enforce a citywide food waste policy. Today the city has three Food Waste Hubs, each recovering about 130 tons of food per year, equivalent to an estimated 260,000 meals. Milan has created a blueprint that can be scaled throughout the world. If more follow Milan's lead, cities may become one of our greatest assets in humanity's progress towards lessening hunger world-wide. NOVEMBER 2021

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Picazzo’s Fall Flavors for the Holidays BY ELAINA VERHOFF

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Arizona’s Picazzo’s Healthy Italian Kitchen first opened its doors in 2002, when original founders Rick Freedman and Doug Stanton moved to Sedona, Arizona and craved some really good pizza. Since that time, the restaurant has evolved and the menu has expanded, with a focus on vegan, vegetarian, gluten-free and allergy-friendly options.

Picazzo’s Managing Partner Chris Disney says that interest in eating a plant-based diet has grown tremendously in recent years, and Picazzo’s has responded with a separate menu that is 100% vegan. Its wide selection of items like salads, entrées, pasta, pizza and desserts uses brands that support the plant-based diet, such as Follow Your Heart, Daiya and Beyond Meat. He also notes that Picazzo’s sources 95% organic produce. “It was a guest-driven direction,” Disney said of the decision to focus on healthy Italian cuisine. “After the push we made for gluten-free items, it became natural for our guests to begin requesting items such as organic, non-GMO, antibiotic-free and even other dietary options.” Disney says it’s quite unusual in Italian cuisine to have so many vegan, vegetarian, gluten-free, dairy-free and allergy-free options. And judging from the enthusiastic response from customers, it’s something diners appreciate. Earlier this year, Picazzo’s won the 2021 Best of the Valley award for Best Italian Restaurant from Phoenix Magazine. And this summer, Picazzo’s opened its sixth location in Gilbert, Arizona, located at 884 E. Williams Field Rd. Ste 102, and features a spacious indoor-outdoor layout with a garage door that rolls up to connect 3,300 combined square feet of indoor and patio space. While the menu remains the same as the other locations, Picazzo’s is debuting a new modern look at its new Gilbert location, and gradually rolling out these design cues into its Scottsdale, Paradise Valley, Tempe/Chandler, Arrowhead and Sedona locations.

Photos by Trisha Madrid

“We thought a lot about our consumer when designing the new restaurant,” explains Disney. “That means creating a space that can accommodate solo diners and couples just as easily as large families. We also focused on selecting aesthetically pleasing textures and surfaces on everything from countertops to walls to the patio decking. We think our guests are going to love the experience here – and we hope they take advantage of the Instagram-worthy setting for taking photos with family and friends!”

FALL SPECIALS Picazzo’s is offering two fall seasonal dishes, both available through November: Pumpkin Hummus and Moroccan Chicken (or vegan Moroccan Chick’n). “Fall is my favorite time of year,” says Disney, who not only runs the operations of Picazzo’s six Arizona locations, but also develops many of Picazzo’s recipes, including the new Pumpkin Hummus and Moroccan Chicken. “For the Moroccan Chicken, I developed a special spice blend that gives the dish a deep, rich and complex flavor – perfect for the cooler fall months. I really love Moroccan sauce with fig jam!” For the Pumpkin Hummus, Disney says he kept the fall flavors light and fresh. “It’s the perfect match for dipping seasonal vegetables and our popular flatbread, which guests often can’t believe is both vegan and gluten-free.” A seasonal twist on Picazzo’s traditional, creamy hummus, the Pumpkin Hummus is blended with a touch of pumpkin and a hint of fall spices, including cinnamon, allspice and nutmeg. Topped with olive NOVEMBER 2021

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oil and toasted pumpkin seeds. Served with vegan, glutenfree flatbread, watermelon radish and heirloom carrots for dipping. The Moroccan Chicken is a grilled chicken breast, braised with a Moroccan sauce of rich vegetable broth and vegan butter, reduced and spiced with a blend including clove, allspice, turmeric and coriander. It’s then garnished with a sweet fig jam, heirloom matchstick carrots and cilantro. Serve with lemon, olive oil and garlic dressed broccolini. It is also available as a vegan option.

GIVING BACK Picazzo’s Healthy Italian Kitchen has teamed up with Southwest Autism Research & Resource Center (SARRC), Arizona’s leading autism nonprofit, to raise funds for autism programs, services and research with a “Chip in for Autism” chocolate chip cookie give-back program. For every chocolate chip cookie sold, Picazzo’s will donate $1 to support SARRC programs for Arizonans with autism. This popular Picazzo’s dessert is no ordinary chocolate chip cookie. It is served warm in a skillet and topped with premium local-made vanilla bean gelato or coconut ice cream and drizzled with a choice of organic chocolate,

raspberry or salted caramel sauce. The dessert is gluten-free and dairy-free, with the exception of the vanilla bean gelato. “At Picazzo’s we have many regular guests who have family members with autism, so we have been looking for a partnership that would enable our entire team to get involved on a number of levels,” Disney said. “When we connected with SARRC earlier this year, we identified several ways we can work together and give back.” Picazzo’s kicked off the partnership with SARRC with the “Chip in for Autism” cookie campaign and has plans to expand the partnership through group volunteer activities, event participation, and as an Employment Partner through SARRC's Employment Services program – aimed at increasing competitive employment opportunities for adults (age 16+) with autism. “We’re extremely grateful Picazzo’s chose to partner with and selected SARRC in their Chip in for Autism campaign,” SARRC President and CEO Daniel Openden, PhD, BCBA-D, said. “Opportunities to team up with community partners who are committed to raising awareness and acceptance of autism is critically important to SARRC’s mission of advancing research and providing a lifetime of support for individuals with autism and their families.”

Picazzo's Moroccan Chicken Recipe Moroccan Sauce: 6 Tbsp butter 2 Tbsp olive oil 1/2 cup diced carrots 1/2 cup diced red onion 1/4 cup minced garlic 1/4 cup potato starch or bread flour 6 cups vegetable broth 3 cups water 1/4 cup Moroccan seasoning (Purchase a Moroccan seasoning blend, or blend Picazzo's custom mix: 1 Tbsp ground cloves; 1/2 Tbsp ground cardamom; 2 Tbsp each ground coriander, ground cinnamon, granulated garlic, ground ginger and ground cumin; and 7 Tbsp each ground turmeric and ground allspice.)

2 tsp kosher salt

Moroccan Chicken: 2 chicken breasts (8-9 oz each) 1/2 cup cilantro leaves 1/4 cup fig jam 4 cups Moroccan Sauce

1 tsp black pepper Directions: Directions:

Preheat the oven to 375.

Sauté carrots and onions on medium-high heat with olive oil until browned. Reduce heat to medium and add butter, garlic, spice blend and starch or flour; mix until paste forms. Turn heat to high, add broth and water and bring to a boil. Reduce heat to low, add salt and pepper and simmer uncovered for 20 minutes. Blend with an immersion blender or cool and pour into a blender.

Add 2 Tbsp olive oil to a sauté pan and heat to medium-high. Season chicken breasts with salt and pepper; sear for about 3 minutes on each side. Place chicken breasts in a 3" deep baking dish and cover with Moroccan sauce. Bake for 20 minutes, until the internal temperature is 165. Remove from the oven, plate each breast and spoon sauce from the pan over the top. Garnish with about 2 Tbsp. fig jam and cilantro.

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Holiday Gift Guide

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SAVOR

Baking

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A Baker’s Dozen

Tarts, pies, custards, cakes and macarons BY KAMILLA GRAHAM

People who love to bake often find themselves engrossed in confectionery competitions and enthralled by the fast-forward 60-second baking tutorials and beautiful images of towering cakes while scrolling on social media.

There are those who say - “Hey, I could do that!” or others who wonder “How can I create such wondrous and perfect desserts?” Those beautifully curated images only catch a glimpse of the meticulously planned process that goes into creating delectable desserts.

Arizona-born-and-raised professional pastry chef, food photographer and recipe creator and recent winner of Hulu’s “Baker’s Dozen,” Tess Levin’s goal is to share the trials and triumphs of her baking journey through social media. Levin grew up in Scottsdale, Arizona and attended Arcadia High School. After graduation she found herself in Los Angeles attending college at the University of Southern California and completing a degree in Marketing. “I found myself in an advertising job and I was like, ‘What am I doing with my life… this can’t be it. This can’t be what the rest of my life looks like.’” Baking is Levin’s passion. She says that baking would keep her self-described sweet-tooth in check and also became a form of therapy for her. “I love baking. I grew up baking with my mom making banana bread and that type of stuff.” In May, 2018, Levin created Fluff Cups Specialty Desserts, a gourmet dessert company in SoCal. She started selling her baked goods around the Los Angeles area and quickly found herself fulfilling custom orders, not just for friends and family but also celebrities, studios and musicians. With her marketing background, Levin created a social media presence that has developed into more than just pretty pictures of treats that you can order. With 39.3K followers on Instagram, Levin shares the trials and tribulations of confections. “Over the years, I have morphed

my business more into myself and my personality - it’s a behind-the-scenes look of someone who has a side business in the baking industry, or someone that just has anxiety,” she said. Levin strives to be open and vulnerable about her baking “fails,” such as creating a flower out of frosting and then dropping it on the counter. She believes that it is extremely important to be open and honest, especially in an industry where everything is held to a standard of perfection. Before the pandemic, a casting agency reached out to Levin in their quest to find bakers to compete in a competition show. That show, Hulu’s “Baker’s Dozen” brings hometrained bakers and professional bakers together to see who can make the most delectable and eye-catching desserts. It is hosted by Tamera Mowry-Housley and former White House pastry chef Bill Yosses, and premiered in October 2021. Levin was among the top five contestants creating mouthwatering, eye-catching desserts that began with an edible art piece and ending with an under-the-sea mermaidthemed macaron tower, taking home the grand prize of the Golden Rolling Pin. When asked what was next, Levin says that she would like to become a judge for future baking competition hopefuls and help teach them new skills, just as she did on Baker’s Dozen. Levin hopes that her love of baking and the way that it has helped her with her own anxieties and stresses continues to reach people. She is planning on working to ensure that everyone has access to desserts the way we remember them as a child and that everyone feels welcome on her platform. Catch her and her delightful desserts on Hulu’s “Baker’s Dozen,” Instagram @fluffcups and TikTok. NOVEMBER 2021

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Chocolate + Raspberry FLUFF CUPS' Chocolate + Raspberry

FLUFF CUPS SPECIALTY DESSERTS CUPPIE

CUPPIE RECIPE

1 Bowl Recipe + Eggless Cake!

1 Bowl Recipe!

CAKE INGREDIENTS

PROCEDURE

1 1/4 cup all purpose flour 1/4 cup cocoa powder

Preheat oven to 350 degrees F.

1 cup sugar

2 teaspoon baking soda

Line 12 Cupcake tins with liners. Sift and mix flour, cocoa powder,

1/2 teaspoon salt

baking soda and salt in Mixer

1 cup (8oz) freshly brewed

Bowl.

coffee 3/4 cup warm water

Add wet ingredients one at a time

1 tablespoon distilled white 02

vinegar

into the same bowl, mixing between each addition. Fill

6 tablespoons olive oil

cupcake liners 3/4 full

2 teaspoons vanilla extract

Note - the batter is more runny than a traditional batter. Note- the batter doesn't rise as much as a traditional cupcake batter.

PREP TIME

Bake 15-17 minutes or until

Prep | 20 m

Cook | 15 m

toothpick inserted into cupcake comes out clean. Cool in pans on

Ready in | 30 m

wire rack 5 minutes. Remove

Duration | 5 days

from pans; cool completely. Note - cake should be dense.

WWW.FLUFFCUPS.NET

COMPOTE INGREDIENTS

FLUFF CUPS'

Chocolate + Raspberry

CUPPIE RECIPE

1 Bowl Recipe!

PROCEDURE

2 cups raspberries (fresh or

FROSTING INGREDIENTS

Add the raspberries, sugar, lemon

3 sticks salted butter (softened)

juice and water to a medium

4 cups powdered sugar

2 tablespoons sugar

sauce pan. stir and bring to a boil.

1/3 cup sifted cocoa powder

1 tablespoon lemon juice

allow it to boil for about 5

2 teaspoons vanilla extract

2 tablespoons water

minutes, stirring often (to not

3-4 tablespoons milk (if needed)

frozen)

PROCEDURE

Place softened butter into mixing 01

for about 2 minutes. Note- you want to start seeing the butter get "fluffy".

scorch the compote). Easy Version:

bowl, mix with whisk attachment

Vegan Version:

1 jar raspberry preserves

substitute butter for vegan butter Reduce heat to low and let 02

and milk for non-dairy milk

Sift cocoa powder into bowl and 02

simmer and bubble for about 10

mix. Add vanilla extract. Slowly add in powdered sugar, a few

minutes. It will thicken as it cools.

tablespoons at a time. If needed, add milk if the consistency is too thick.

Let cool before filling cupcakes. PREP TIME

To Fill Cupcakes: cut a whole in

PREP TIME

the middle of the cupcake -

Prep | 5 m

careful to not cut through the

Prep | 10 m

Cook | 15 m

liner. Fill hollowed cupcake with

Ready in | 10 m

Ready in | 20 m

compote

Duration | 3 days

Note- Store in an air-tight

Duration | 5 days

container in the fridge for up to 5 days.

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Use your creativity and pipe 03

however you want! Note - serve day of, or keep cupcakes in the fridge for up to 3 days.

16255 N. Scottsdale Road, Suite C-8 Scottsdale, Arizona 85254

480-527-3666 www.spirituallybold.com www.spirituallyboldgroundingstudio.com

WWW.JADESTORM.COM SWIYYAH, LLC (602) 279-8448 NOVEMBER 2021

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SAVOR

Spice

The Spice of Life BY CAROL KAHN

“Variety is the very spice of life, that gives it all its flavor,” is a proverbial saying by the late 18th-century English poet William Cowper. However, in the case of Ryan Alarie, spices are his life and that spice comes in different varieties. Alarie is owner and creator of RA Seasonings, signature spices that add flavor to your meals while still maintaining a healthy lifestyle. According to Alarie, spices contain a high level of both salt and sugar in addition to preservatives such as silicon dioxide, modified cornstarch, MSG and maltodextrin. These chemicals can harm the body, especially the kidneys and the liver. Alarie is extremely cautious when ingesting anything with high levels of sodium, sugar and added chemicals. Alarie says that his family has a history of polycystic kidney disease and that in 2015 he donated one of his kidneys to his cousin in order to save his life. Since that time, he has had to switch up his diet and be more conscientious as to what he was putting in his body. “I worked in the fitness industry for a long time and was already healthconscious. I did not necessarily look out for salt and sugar at that time, but once I donated a kidney, I paid a lot more attention to it – so I can last a long time and not have to go on a transplant list myself,” he said. RA Seasonings is all natural, low sodium, sugar-Free, gluten free, dairy free/vegan and is made from 100% herbs & spices. The product is fresher than store-bought brands, therefore it tastes better. “We specialize in bringing you bold fresh flavors to season your food with, but allowing you to eat and live a healthy lifestyle,” Alarie said. Alarie likes to cook and has a passion for food. “I started by growing fresh herbs and vegetables in my home garden. I experimented for months to create seasonings that were full of flavor without all the sodium and fillers packed into other seasoning brands.” He says that he sources herbs from Arizona, New Mexico, Colorado and California. “It’s based on availability, and things [herbs] grow better in different states, and our growth season in Arizona is not necessarily year-round. For example, there is not a commercial garlic farm in Arizona – that’s one of our biggest ingredients that

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we use. And we source Hatch chile from New Mexico.” Currently RA Seasonings has 17 different blends and they release new flavors all the time. The newest is All Natural Greek, which contains garlic, onion, black pepper, dill, thyme, oregano, basil, parsley, lemon granules, paprika, nutmeg, cinnamon and sea salt. The most amount of sodium added to RA Seasonings is 60 mg, which is 3% of Recommended Daily Values based on a 2,000-calorie diet.

Photos courtesy RA Seasonings

Alarie explains that he tastetests his spice blends to make sure that they work with food pairings. “I know flavor profiles and experiment a lot. I have tried lots of things that don’t work. Recently, I tried a pesto that I thought was going to be dynamite and it didn’t hit the mark. We do four different versions and narrow it down to two. We want to see which one tastes better on the food, because when you cook, the spices could change the profile with food. I do a blind test – then my wife [tries it] and other people in the culinary field.”

And, which is his favorite so far? “The Zesty Garlic – it contains garlic, onion, lemon, lime, orange, black pepper and sea salt,” Alarie said. RA Seasonings can be found at farmer’s markets throughout Arizona, or can be ordered online at raseasonings.com.

Editor’s Note: For the holidays, if you like all things pumpkin, you may want to try the Pumpkin Pie. It contains pumpkin, cinnamon, nutmeg, vanilla, ginger, clove, and monk fruit. There is no salt or sugar added. Alarie tells us that he has added the Pumpkin Pie in a few cocktail recipes he created such as Pumpkin Martinis and coffee with Kahlua. Also, sprinkle the Pumpkin Pie spice on those baked sweet potatoes to add a bit of spice to your Thanksgiving dinner.

Green Chili Signature Recipe COOK TIME: 6 HRS. SERVES 4

2 lbs pork, beef or chicken, cubed 2 lbs fresh green chili (or two 10 oz cans fire roasted diced chili) 2 Tbsp flour or flour alternative 3 TB RA seasoning Chili Verde 1 yellow onion 3 tomatillos 2 jalapenos 4 garlic cloves 1 can light beer (I use Tecate) 1 Tbsp oil Preheat oven to 425° to roast chilis, onions, jalapeno, garlic and tomatillo. Drizzle with olive oil, RA Seasonings and pepper. Roast for 20-30 min. Peel and pulse in a blender for 10 seconds, looking for a rough chop. Combine flour and ⅓ RA Seasonings Chili Verde in a bowl or large Ziplock bag. Add cubed meat. Shake to coat. Heat oil to medium high in a large skillet. Brown meat on all sides. Remove meat from pan and deglaze pan with some beer. Add to the crock-pot. Add roasted vegetables, browned meat, RA Seasonings and beer. Stir to mix. Cook in crock-pot for 5 hrs on high or until the meat is fork tender. Let sit overnight for the best flavor. Serve with sour cream or your favorite cheese.

Coconut Curry Shrimp Bisque GLUTEN-FREE AND DAIRY-FREE

1 pound large shrimp, peeled and deveined, shells reserved 2 cups seafood stock 3 Tbsp good olive oil 2 cups chopped leeks, white and light green parts (3 leeks) ¼ cup RA Seasonings Coconut Curry 1 Tbsp chopped garlic (3 cloves) Pinch cayenne pepper ¼ cup Cognac or brandy ¼ cup dry sherry 1/3 cup tomato paste 2 cups cauliflower puree Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook for 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor or Vitamix and process until coarsely pureed. In the same pot, add the cauliflower puree and mix in RA seasonings coconut curry and heat on medium low, about 3 minutes. Stir in the pureed shrimp, the stock and tomato paste. Heat gently until hot.

Cauliflower Puree 1 head of cauliflower 4 cups water or vegetable stock 1 tsp vegan cream cheese Boil cauliflower in water or stock. Place cauliflower in vitamix or high power blender w/cream cheese and a little cooking liquid at a time to reach creamy consistency.

NOVEMBER 2021

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SAVOR

Winery

A Perfect Pairing

Cooper’s Hawk Winery and Restaurant opens in Chandler BY CAROL KAHN

Founded in 2005 by CEO Tim McEnery, Cooper’s Hawk Winery & Restaurants is built upon the belief that food and wine hold the power to forge lasting connections. Cooper’s Hawk is a lifestyle brand centered on wine and focused on creating memorable moments that enrich lives. The concept is a fusion of a winery, modern casual restaurant, Napa-style tasting room and artisanal retail market – together, they create an entirely new hospitality experience for patrons.

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Photos courtesy Cooper's Hawk

Cooper’s Hawk Winery & Restaurants, ranked among the largest U.S. wineries, brings its unique blend of a full restaurant inside a winery setting to Chandler. Its doors opened to the public on Monday, September 27. Cooper’s Hawk has 46 other locations across the U.S. to date. Its Chandler location marks the company’s 47th restaurant, with its two Arizona restaurants as its furthest West Coast locations. “My team and I are excited to be opening our second West Coast location in Chandler,” Founder and CEO Tim McEnery said. “At Cooper’s Hawk we do not believe wine should be intimidating or complicated. Our focus is on creating great-tasting wine and helping our guests discover the ones that suit their taste. We create the wine first, then the menu. Our chefs develop dishes that pair best with each wine. Our guests tell us their dining experience is unique and unforgettable.” Kelsey Kramer, General Manager of the Chandler Cooper’s Hawk, reflects on some of the challenges of the pandemic this past year. “With the changes we have experienced

in recent times, we have had to reevaluate what matters most. At Cooper’s Hawk we want to provide our guests with meaningful experiences that make them want to come back.” At each Cooper’s Hawk location, guests enter the restaurant through its Napa-style tasting room to enjoy a wine tasting with experienced sommeliers guiding them through the experience. The expansive dining area has a full-service bar and a large open-air covered patio complete with misters to keep guests cool on warm days. Each menu, including one that is gluten-free, features dishes that pair naturally with Cooper’s Hawk wines. Each dish is made fresh in their scratch kitchen, so inquire if you have special dietary requests. Since 2005, Cooper’s Hawk has received over 500 wine awards from various local, national and international wine competitions. The wines are made and aged at the company’s main winery in Illinois and served at locations onsite. The first Cooper’s Hawk Winery and Restaurant opened in Orland Park, Illinois in 2005, and this year marks the company’s 16th anniversary. Visit www.chwinery.com for more information. NOVEMBER 2021

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SAVOR

Off-Grid

Pinedora Farms A Off-Grid Paradise BY ANNA DORL

Tucked between the pine trees of Northern Arizona’s White Mountains, a close-knit community and self-described “off-grid self-sustainable wellness facility” is doing their part to make the planet a better place. Welcome to Pinedora Farms: a forest wonderland for generations of conscious children and a microcosm for the Kaiser family’s vision of a self-sustainable world.

Lisa Kaiser is the President of Pinedora Farms. She had been involved with natural and holistic healing with her daughter Jennifer for years, but they both knew they were ready to take their passion to the next level. They envisioned a space of their very own in which they could facilitate a hand-on learning experience on holistic nutrition for children and adults. “We wanted to shift, get land, have a self sustainable place where we could teach kids and people about holistic nutrition,” Kaiser says about the physical location that she and her daughter once only dreamed of. “We wanted it to become self-sustainable. We willingly gave up living a normal life in a normal house with all of the normal conveniences that one would have.” In 2016, that dream became a reality. Kaiser and her family purchased land in the White Mountains and had to build absolutely everything from scratch. In alignment with her objective to be truly “off the grid,” Kaiser emphasized how necessary it was for the community to start off strong with their very own well. “We didn’t want to tap into anything else,” she says. “I bought a 29 foot RV with a couple of slide-outs. My son and his family got an old bus that he wanted to restore.” Over the

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years, as Kaiser’s family has grown, the RVs and buses have multiplied, creating a communal caravan environment on the property. “Within the month after we moved up here, I bought our first greenhouse, which took us 6 months to build... 30 by 72-feet. The day after Christmas in 2016, we added finishing touches to the greenhouse… It was the best Christmas present ever!” Currently, Pinedora Farms is “completely off-grid” with a half acre of outdoor growing space, two 72 foot greenhouses with plans to construct two more that will be complete by July 2022. Kaiser and her extended family, including her children and grandchildren, enjoy life at Pinedora alongside numerous chickens, ducks and dogs. “We did not want to connect with the electric company, even though their lines go right across our property,” Kaiser says of her mission to keep the farm off-grid. “Due to the fire in Xolo, our water was shut off… It was run by electric pumps.” She describes that moment as “the pivotal change… I don’t want someone telling me when I can have access to water or electricity.” This instance proved the importance of selfreliance and self-sufficiency for her, validating her goal for Pinedora to be a self-sustained facility.

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“There were so many things that we went through, which we’re very grateful and thankful for,” Kaiser says, recalling the early days of Pinedora. “We were outside a lot. It’s been us working together and doing what we could. Us girls… there was nothing off limits, like ‘Girls can’t do that, you can’t lift that.’ But we did. We climbed onto roofs, repaired things and got bruises everywhere… We’ve never given up, no matter how hard it was.” Kaiser looks forward to finally having more permanent buildings on the land in the future. She’s planning an eventual wellness retreat in an expansive, communal space that can accommodate kitchen demos, meditations and

itself. “Trees can recognize their offspring… The mother tree knows what saplings come from them - their roots go towards them and reach out to them. There’s communication going on... There’s so much about being in nature and in the woods that is so grounding and healing - we’re very fortunate for that.” Today, Lisa Kaiser runs Pinedora Farms with Jennifer and Kaiser’s daughter in law, Kate Adams. As an educational center, Pinedora Farms functions as a hands-on hub for children and adults alike. Their E.L.F. (Educating Little Farmers) program educates children on how to grow and prepare their own food, giving them life skills as well as nutritional benefits from their time at Pinedora. “When kids are more involved in growing vegetables, they’re more likely to eat them,” Kaiser says. “We’re teaching them nutrition and how yummy healthy snacks taste… Our next [E.L.F. program] will be in the spring - we want the kids to come back to teach other kids [after they] become certified E.L.F.s.” Kaiser gave an example of an anti-bullying message that she explains to the children in the E.L.F. program through natural processes. The kids learn that plants can respond positively and negatively to sound and vibration, just like people do. “If you were to talk mean to the plants, tell them they’re ugly - those plants are going to wither and die. They hear that and respond to the vibration.” Greenhouse Gatherings is an “adult version” of the E.L.F. program, offering all ages an opportunity to learn about holistic health and how to implement it in their lives. “People can grow their own food and have their own garden, but too many people don’t know how to cook or prepare anymore. They’re used to a microwave or a drive thru.” Besides their educational aspect, Pinedora Farms enjoys giving back to the community through their work with school groups and veterans programs, including a group that trains service dogs for disabled veterans. “That’s another part of giving back,” says Kaiser. "Putting people together so they can help each other.”

other experiences for guests. “We want people to be able to come out for an experience… to rejuvenate, detox, learn a healthy lifestyle. It’s a whole mindset. It’s a whole lifestyle change, and it goes way beyond food,” she says. The name “Pinedora” is inspired by the fictional world of Pandora from the movie “Avatar” - a lush, green paradise in harmony and symbiosis with nature. Jennifer Kaiser suggested the name to her mom after encouraging her to watch the movie. “I said to her, ‘I wanna live on Pandora!’” Kaiser recalls. “My daughter said, ‘Since we’re in the middle of the pine trees, why don’t we call it Pinedora?’” “At first, I thought [‘Avatar’] was just a movie about blue people,” Kaiser laughs. “But really, it’s about everything we believe in - energies, frequencies, healing… the power of the earth.” She went on to explain how nature communicates with

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The ambition that runs through Pinedora Farms doesn’t stop there: the community also plans to put out podcasts soon. “[They] will include everything from finding the right property to homestead on, to growing food, off-grid living, conservation, herbal medicines, mind-body-spirit.... and everything in between,” Kaiser says. The farm also hosts an annual music festival - the most recent one had about 100 attendees, an impressive number that speaks to the outreach of this small community. “People are starting to go, ‘Oh, I’ve heard of you,’ or ‘Oh, I’ve read about you.’ The past five years we’ve been breaking bones, bleeding, etc. And we’re finally having people notice what we’re doing and say ‘Hey, I believe in you,’” Kaiser says. “We are stubborn and determined because we know it’s the right thing to do.” Visit www.pinedorafarms.com for more information.

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NOVEMBER 2021

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TRAVEL

Locally

From Blossom to Bottle Queen Creek Olive Mill creates delicious products sustainably

BY ANNA DORL

“When you visit the Olive Mill, you come for an experience. Come for breakfast, have some coffee that we roast here, sit outside under an olive tree with a glass of wine and enjoy some lunch,” Perry Rea, President and Owner of Queen Creek Olive Mill, says. Established in 2005, Queen Creek Olive Mill has remained an important facet of the town’s agritourism initiatives. The Mill’s Farm, Market, and Eatery are all in one location in the middle of town in Queen Creek, Arizona. Historically, Queen Creek has roots as a farming community, which Rea says was one major factor in his decision to establish the mill there. After working for 40 years in the automotive industry, Rea retired, later becoming president of a large family-owned business with over two thousand employees across the United States, Canada and Mexico. When the company was sold - and his time with the company was up - he “decided [he wanted] to do something else.” While visiting Arizona from Detroit, the idea that eventually became Queen Creek Olive Mill came to Rea naturally. “I’m Italian. I like to grow things. I like to eat, I’m a foodie,” he explains. “My wife [Brenda] and I were walking in Scottsdale and saw a bunch of olive trees, and that was the idea.” With her suggestions and encouragement, they

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decided to move forward and open an olive mill together. “That’s how it all got started, and the entrepreneur I am, I started investing.” Rea attended the University of California at Davis to take classes on the complexities of olive oil, manufacturing techniques and other relevant courses that would help him grow his business. He visited different mills across America, eventually traveling all the way to Italy to observe and learn from their age-old olive oil production process. “We started with just one product,” says Rea. “Extra virgin olive oil from olives we grew.” Since the company’s beginnings, their product line has grown dramatically to reflect their continued success. Employees harvest fresh olives, manufacture oils and vinegars and fill labeled bottles in-house, which Rea calls a true “blossom-to-bottle” process. When guests step onto Queen Creek Olive Mill’s 56-acre property, they can expect to be greeted by over 14,000 olive trees. Surprisingly, that number isn’t enough to meet

the mill’s demand. “We also have partner farmers in Yuma and Imperial Valley, and in Chile because they harvest and produce oil on an opposite seasonal schedule from us,” says Rea. This is due to Chile’s location in the Southern Hemisphere. Thanks to these partners, Queen Creek Olive Mill can continue to produce quality products all year long.

With a beautiful backdrop of delicate olive branches and blossoms, plus adequate space for 600 seats in front of the grove, the Olive Mill is the perfect event venue. Guests can book weddings, birthdays, baby showers, private gatherings, parties and other special events in the multiple event spaces available on the property.

“As part of the [guest] experience, our farm is like a regular farm,” Rea says. “People are responsible to grow the trees, harvest, prune, irrigate, etcetera. We don’t use flood irrigation—we went to a more sustainable [method] by using drip irrigation, which lets us target our trees better and waste less water.”

Queen Creek Olive Mill also offers in-house catering services. “That operation is the fun operation, where we’re serving people food from a seasonal scratch kitchen,” says Rea. “We buy as many local and organic products as we can. As part of our farming operation, we also grow our own citrus [and garlic].” The Mill has been known for hosting an annual ten-day Garlic Festival.

Queen Creek Olive Mill’s commitment to sustainability doesn’t stop there. Atop the facility’s main roof sit 600 solar panels, meeting 40% of the company’s power needs within a given year. Rea says that when the Olive Mill is continually “harvesting and processing, we have a zero carbon footprint.” The Olive Mill also collectively recycles and refrains from using pesticides. Leftover water from processing and washing olives is reused to water plants and trees. “We have a large pond that we bring our water to, and then it’s distributed throughout the fields through drip irrigation,” Rea adds. The Market is Queen Creek Olive Mill’s retail operation. Besides their beloved extra virgin olive oil, the Market has other provisions and products available for sale, including stuffed olives, pasta sauces and tapenades. In addition to Olive Mill products, customers can also find other local brands there.

Rea encourages guests to embark on different tours and tasting opportunities that the Olive Mill has to offer. He describes these as comprehensive, since they “explain [the Olive Mill’s] history, the nutritional benefits of olive oil and how we grow and harvest… People are hungry to understand where their food is coming from.” Since 2005, Queen Creek Olive Mill has remained a family business. “It’s kind of fun, everyone has a little piece of what they do,” says Rea. His son works in marketing within the company. His wife, Brenda Rea, and their daughter run the fastest-growing segment of their business together— OliveSpa, which sells olive oil-based bath and body products. Together, the Rea family created the continued success of Queen Creek Olive Mill, a staple of sustainability and agritourism in the town of Queen Creek.

Photos courtesy Queen Creek Olive Mill

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DESIGN

Art

The Souls of Forgotten Objects BY CAROL KAHN

To become a master at any skill, it takes the total effort of your heart, mind and soul working together in tandem.

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Throughout his life, Geoffrey Gorman has been a master of the arts. He attended art school, traveled around the world as an art gallery dealer and, as he describes it, comes from a very sophisticated art world background. He was an art consultant for many years, teaching the business of art through lectures, seminars, online schooling and coaching. “I have been lucky – I have thought of myself as an artist my whole life,” he said. “I say ‘artist,’ but what I am talking about is that I have thought of myself as a ‘creative’ my whole life. My mother was an artist, and I grew up with a lot of creative types.”

than intellectual. “When I was a gallery dealer for 20 years, I grew to hate intellectual work that didn’t have any connections with the heart – it just had a connection with the mind. It’s a reaction to that whole kind of formal world – so what I am trying to do with my work is on a more intuitive level. Gorman says that he has been very influenced by culture, but previous cultures, where art was not considered a commodity – where art was more connected to everyday life. “I want people to be able to pick up my work and have it accessible on many different levels.”

There is a primal quality to each of Gorman’s sculptures. He deconstructs found items only to construct them into an art form. He has a curiosity for the materials that he uses, and the subject matter is created by the events that take place in his life, many of which are serendipitous. “When I first started doing this work, I was curating a show for the At the age of 50, when many people go through some sort of artists at St. John’s College in Santa Fe, New Mexico. I had mid-life crisis, Gorman went to the Himalayas to celebrate not done any artwork in literally 30 years, and I was asked his birthday. “It was profound. to be a part of this show. I worked Gorman deconstructs found items only to reconstruct When I came back from that trip, on a piece that was cast in bronze, them into an art form. I started creating this art. For some and I realized the model was more reason, I think that trip unleashed interesting than the finished piece. something in me and I started That’s how I started this whole making these sculptures, which I skeletal approach to creating the never made in my life,” Gorman images that I do.” said. It began with the shape, and As he further describes this expanded from there, one step transformative experience, it at a time. The hunt for materials becomes clear that this particular from which to create his sculptures journey awakened his creative soul began in his own backyard. as he continued his travels down Gorman says that he found sticks, a mystical road to self-discovery. rags, wire and canvas bike tires “This just came out of me, and and began repurposing these the first figure I made were these found objects. “A broken bent tree people who I met along the trail branch, bleached from sun and in India. Many were Sherpa, or rain, makes me think of weathered priests, and a lot of those people bones – fingers, legs, backbone, were spiritually connected to the and hip bone,” he said. Old stained mountains,” Gorman said. strips of cloth act like bandages and clothing, hiding and holding Practicing art since 2005, Gorman it all together. Sculpted wax covers says that he has been an artist for the frame and joints of wood. 16 years, which is a long time, “but Found and lost objects assembled when you are 67 years old, it’s not into curious and evocative shapes that long of a time,” he said. is what excites him. His studio is filled with lost and found items. His work now is more intuitive He builds his pieces based on Pictured here: "Owl Barn." Photos courtesy Geoffrey Gorman

Born in Paris, Gorman’s parents had many friends who were artists; however, he describes them as being “eccentric.” “I grew up in a free environment that allowed me to be whatever I wanted to be. I have always had this, I guess that is my point,” he said.

NOVEMBER 2021

GREEN L I V I NG

something that was a cast-off,” Gorman said. Exploring the intersection between trash and treasure, Gorman says it’s all about the transformation – transforming one material into something else. “The premise of what I am doing is that I am taking discarded material that is being tossed out by society… I want people to let go of preconceived ideas of what something should be. I have started my own language and I am learning how to conjugate the verbs and I am learning the pronouns, the past, present and future. When developing this language, the longer I have been at it, the better I have become at speaking this language. Pretty soon, I will be able to write a textbook about it,” he said. Gorman will be in Sedona, Arizona, in December to teach a workshop and judge an exhibit, “Souls of Forgotten Objects,” at the Sedona Arts Center. “That’s the whole thing about teaching – to me, reading a book isn’t about reading a book. Reading a book is expanding your mind and learning how to learn. Teaching a workshop is learning how to expand your vision as an artist. I learn as much from my students as they learn from me. The best resource an artist has is another artist,” he said. “I feel very lucky and very fortunate that I have been able to do anything that I have wanted to do that has involved creativity. I loved being a gallery dealer. I loved being a curator; I love being around creative people.” the material that he sees in the moment. He says that he does not use any animal parts, wings, or bones because he views the use of animals and birds as sacrilegious – and by using those parts, it’s making a parody of the animal that he is trying to honor. Rabbits in flight, toucans perched on a branch, a deer taking a cautious step, an owl ready for take-off, a wall of wings – these are just a few of the many sculptures that he creates from his imagination. “I don’t want you to know it’s a bike tire necessarily. I don’t want you to know it’s an old tin can. There are people who work in these mediums and it becomes more like pop art – you see it and you only see the image of what the object is. Let’s say the object is a gas can or an old bicycle seat – you only see that first. What I am trying to do is the reverse of that. I am trying to get you to see the image first and then later realize that this image was made from

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For more info, visit www.sedonaartscenter.org or www.geoffreygorman.com.

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OCTOBER 2021

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DESIGN

Furniture

Where Luxury Meets the American West Experience Buffalo Collection BY MARY STANGER

Photos courtesy Buffalo Collection

“The people who come in express the way it affects their senses – the smells of the bison leather, the warmth of the wood. You can tell everything was made with love.” This is the way Michael Levenberg, co-owner and founder of Buffalo Collection, describes the furniture line he and his wife Laura created together years ago. Located in the heart of historic downtown Scottsdale, their showroom features extraordinary, hand-crafted, heirloom furniture, home décor and accessories – all of which blend luxury with the rugged American West. And, for many people – whether they have heard about the collection, seen an ad or read about it in a magazine, they don’t really understand and appreciate it until they’ve set foot in the store and experienced it firsthand. “It is very experiential in here,” Michael said. “We want people to come in and look, touch and feel what we have to offer.”

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Buffalo Collection contains work from more than 50 craftsmen and artisans, and includes everything from exquisite paintings and bronze sculptures to gorgeous wood tables and furniture. Every item in the store is made in the USA and personally hand-picked by the Levenbergs, who travel often to meet with each of their artists. Many of their artists have been with them from the very beginning of the company’s founding, and the owners take great pride in representing each of them. And, while the two share business responsibilities, it is Laura who provides the layout and design, putting her touch on the showroom. “I like everything to look beautiful from all sides and all angles,” she said. “Each item has a purpose and

its own space with room to breathe. Using natural elements like wood and stone brings nature into a space, creating texture, interest and warmth in a wonderfully subtle way.”

ENVIRONMENTALLY RESPONSIBLE The couple take great care when producing their products to be environmentally responsible as well – and they have from the start. It all began on a beautiful ranch in Colorado. The land was settled on by a botanist who restored the native buffalo range and ended up developing a commercial buffalo meat business in the process. Guest lodges were eventually built on the land and the available buffalo hides were used to make furniture that could withstand the rugged cowboys, ranchers and hunters passing through. Michael, who was in the art gallery business at the time, and Laura were visitors to the ranch and collaborated with the local artists to build what is now known as Buffalo Collection. Unlike much of the furniture we see today on the market that is spray-painted and thin cow leather applied, the bison leather used for Buffalo Collection is made to last, minimizing what will end up in landfills. “We build in craftsmanship of the highest quality so each piece should last at least 100 years. They are so strong, you’ll never wear through them through normal usage,” Michael said. The buffalo leather they use is aniline-dyed, without the use of chromium that would end up in the environment and potentially our water supplies. “We did not want to use spray paint, so the colors are dyed all the way through the hide,” Michael said. In addition, and contrary to what some may think, the buffalo on the ranch were not raised to be used for the leather. The buffalo population was introduced first to restore overgrazed land, then to be used for meat, as a means of producing leaner, healthier meat. Their leftover hides were then put to good use and turned into durable, high-quality furniture. “We try to put all the various pieces to use,” says Michael. “There are a lot of things we do consciously and subconsciously, but ultimately everything we do is for the good.”

Family room designed with Buffalo Collection furniture and accessories.

Service to gather wood from fallen and dead trees, which is then made into products for Buffalo Collection. Not only does this aid by cutting down fewer trees, but it also helps to thin the forest, removing potential fuel for forest fires. Buffalo Collection’s tagline, “A State of Mind and A Way of Life,” conjures up thoughts and feelings of attitude for the Levenbergs. “Similar to our branding ad with the cowboy relaxing in the chair in the field on the ranch, under his cowboy hat, with a bison approaching—a feeling of whatever comes your way, you can handle it.” With approximately 50% of their furniture custom made, it’s a true compliment when customers are fascinated with and fall in love with Buffalo Collection furniture. Stay tuned for a new Buffalo Boutique, opening in November. Visit www.buffalocollection.com for more information. Michael and Laura Levenberg, owners of Buffalo Collection.

Michael and Laura are passionate about being environmentally responsible in everything they do. Even the wood is sourced responsibly, with all of their wooden furniture frames made from replanted maple. Using maple—one of the strongest, most durable types of wood—complements and adds to the strength, durability and comfort of the bison leather used in their furniture. One of their suppliers has a license from the Forest NOVEMBER 2021

GREEN L I V I NG

She’s GREEN He’s GREEN BY JENNIFER & JOHN BURKHART

Fall Tastes Nothing beats the crisp cool air and color-changing leaves of fall. We love it! Not to mention more holidays and fun new fall-themed products to try! We grabbed a few interesting or unusual seasonal foods to try this month. Hope you enjoy reading, and may they spark some creative ideas for your holiday celebrations.

Kite Hill

Terra

Immaculate

Butternut Squash Ravioli, non-dairy recipe

Sweets & Apples Vegetable Chips

Organic Pumpkin Spice Cinnamon Rolls

He Said: I'd be genuinely concerned if I was a dairy farmer. These companies keep getting better and better at making milk alternative products. The pasta was the exact right consistency without using eggs as a binder, and the filling was delicate, smooth and sweet. These don't even need sauce. We used olive oil, garlic, salt and pepper and they were delectable.

He Said: Terra chips have been making tasty snacks for forever. I really like their original root vegetable chips, so I was expecting to like this sweet limited-edition bag. The apples in this bag ruined it for me though. They weren't dried to a crunchy chip like the sweet potatoes, more like a fruit leather. I'm not normally bothered by food texture, but I just can't do chips and fruit leather at the same time.

She Said: You have no idea how excited I was upon finding dairy-free ravioli! Finally! I wouldn't say Kite Hill hit a home run here, but I did enjoy it. The squash was a little sweet and the almond milk ricotta was similar to dairy with a dry, grainy (but pleasant!) texture. A simple vegan butter garlic sauce rounded out the sweetness. Yum!

She Said: The Terra company must have some masterful chefs on staff because I swear the sweet potato chips taste just like churros. Well, about a ton less sugar, and a little less cinnamon flavor, but it was hard to stop eating them. Good thing they're yummy because the bag is about 90% sweet potato and 10% apples (which were chewy anyway).

He Said: If you've read any of our past reviews, you'd know that I am not a pumpkin spice guy. So I wasn't too happy when Jen picked these out, but I soldiered on like a good product reviewer. One bite and an astonished smile appeared on my face. These were crunchy, gooey and sweet with a hint of clove in the icing that rounded the flavor out perfectly. Way, WAY better than the original.

She Said: Oh man, BAKE THESE if you're having company over, or need to sell a house! Our house smelled heavenly, and these tasted even better. The perfect amount of pumpkin flavor totally elevated this comfort food to a whole new level. And now I've got a renewed respect for pumpkin spice flavoring.

High J Orchards Organic Honeycrisp Chunky Applesauce He Said: Honeycrisp apples are the best apples ever made. So, naturally, this should be the best applesauce ever made, right? Well, not exactly. High J made it a bit too chunky for me and I found the flavor a bit too bright and crisp. Maybe I'm an old-fashioned applesauce kind of guy.

She Said: I'm not used to chunky apples in my sauce, so that was weird. Tasted like straight-up pie filling, but cold, and not as sweet. Smooth applesauce is definitely the way to go. Let's leave concoctions like this for apple crumbles, crisps and pies. Oooh, sounds like a delicious idea!

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GREEN

Scenes

November Events Throughout Arizona CENTRAL PHOENIX November 13 Tour O.H.S.O. Brewery in Downtown Gilbert Award-winning Brewery O.H.S.O. is opening its doors to give the public a peek behind the curtains. The brewery will be offering guided tours of their two story Ale and Lager House in the heart of downtown Gilbert. Guests will have the opportunity to see a breakdown of the small-batch brewing process, along with having ample time to speak with a brewer, ask questions, and sample beer straight from the tanks. Don’t miss this rare opportunity to get an insider’s glimpse of one of the most prominent breweries in the Valley. The tour will be 45 minutes in length and will start at 11:00 a.m. Tickets can be purchased at www.eventbrite.com/e/tour-ohsobrewery-in-downtown-gilbert-tickets-178328283697.

November 7

November 14

Embrace Market

theTASTE Food Festival at SanTan Village

Embrace Market is a must-see production created and run by local vendors. This vintage market features numerous handmade products, small local businesses, craft coffee and delectable food trucks. Embrace Market invites you to join in with the local community and start this holiday season off on the right foot. The market will be held at Pinnacle High School on Sunday, November 7th from 9:00 a.m. to 2:00 p.m. and admission is free. For more information, please visit www.embracemarket.com.

Hosted by open-air shopping center SanTan Village, your favorite Gilbert and SanTan Village restaurants will be coming together to provide you with seasonal dishes, bourbon and wine tasting and celebrity chef demos. Enjoy a fun, light-hearted atmosphere featuring live music, raffle prizes, and more. General admission tickets are currently on sale for $45.00 and a portion of the proceeds will be donated to Big Brothers Big Sisters nonprofit. See more information regarding this event at www.happeningnext.com/event/thetaste-at-santan-villagefood-festival-eid3a08a38e5v.

November 20 Uncorked: Arizona Wine Festival With its prominence around the nation, Phoenicians are ecstatic that this top-tier wine festival will be making a stop right in their backyards. Whether it’s a date night or an outing with friends, Uncorked will provide you with an evening of food and drink discovery. Uncorked is known for their beautiful venues, delicious food trucks and exceptional wine. The event will be held in the iconic Heritage Square historical district in the heart of downtown Phoenix. Uncorked invites every visitor with open arms, as their events appeal to both the wine connoisseur and the occasional drinker. More information can be found at www.uncorkedwinefestivals.com.

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NORTHERN ARIZONA

SOUTHERN ARIZONA

November 6

November 7

Na’cho Beer Festival

Santa Marana Farm Fair

In honor of National Nacho Day, some of northern Arizona’s top-rated breweries will be hosting Na’cho Beer Festival. The event will feature live music by Flagstaff’s Tha Yoties, nachos from Farm a Go Go food truck, and some of the finest brew in the state. Expect a fun and welcoming atmosphere, as children under 12 get in free and dogs are encouraged to join in on the fun. Proceeds will also be benefiting Yavapai Big Brothers Big Sisters. Find all the details you need at www.facebook.com/ events/1225896514573354.

November 13 Wine and Mead Making for Beginners One of the highly-anticipated events happening in the Flagstaff community is a beginners workshop for wine and mead making. Participants will be given a simple breakdown of the basics and will be able to walk away with all they need to know to start making their own wine or mead out of fruits, flowers and vegetables. The class will be held by wine-maker Mike Dechter. Do not miss this opportunity to learn a new skill and meet some new friends! Tickets are $25.00 per participant and can be purchased at www.knau.org/community-calendar/event/679079.

November 9 Plant-Based Junkfood in Flagstaff For our vegan friends, along with food-lovers in general: this one's for you. Vuture Food, a company that fixes their focus on creating plant-based junk food, will be at last making it to Arizona from their Los Angeles neighborhood. They saw no better place to be than Flagstaff. Vuture will be partnering with Wanderlust Brewery to put on a three hour long event featuring your tastiest plant-based bites and craft beer. Make sure you do not miss this one and find all the details you need here: www.allevents.in/ flagstaff/plant-based-junk-food-in-flagstaff/200021671613107.

Santa Marana Christmas Tree Farm can be seen as the hub for all things festive in Southern Arizona. Join in on the fun at this year’s farm fair featuring over 50 vendors, food trucks, live music and a petting zoo. The farm can be found only 15 minutes from Tucson and will be sure to immerse you in the holiday spirit. For more information, visit www.facebook.com/ events/826882894648888.

November 21 Cranksgiving Bicycle Scavenger Hunt There is no better combination than having fun while also lending a helping hand. If you enjoy physical activity, engaging with the local community, and helping others, Cranksgiving hosted by Trek Bicycle Store is for you. Cranksgiving is an onbike scavenger hunt where participants will be sent to various grocery stores to find Thanksgiving-themed items for donation. This is a food drive that will be sure to help you meet friends and make an impact on your local community. Details can be found at www.facebook.com/events/trek-bicycle-store/ cranksgiving-2021/187063233406670.

November 6 Bravo Vino Wine Festival On November 6, Tucson will have the opportunity to visit the food and drink Mecca: Bravo Vino Wine Festival! The festival will be centered around wine from over ten different wineries and will offer a variety of different delicacies from local food trucks. With over 40 vendors and live music throughout the whole day, Bravo Vino Wine Festival is sure to exceed your expectations. See more information at www.visittucson.org/event/bravo-vino.

BUSINESS November 10

November 9

Next Level Networking

Chamber Connections at Joe’s Real BBQ

If you are looking to meet local business owners, professionals, and like-minded people, Next Level Networking, hosted by Kimberly O'Bannon of Networking In Action, is for you. The afternoon will start with drinks and appetizers and will then transition to a time of organized speed networking. The vision for this event is to foster lasting, positive relationships amongst business-minded individuals. Register online at www.eventbrite. com/e/next-level-networking-happy-hour-speed-networkingtickets-159549176883.

Seize this opportunity to meet other professionals, gain insight on local business ventures, and enjoy some top notch BBQ! Hosted by the Gilbert Chamber of Commerce, this evening is designed around the mission to enhance the business climate in Gilbert and develop mutually-beneficial relationships within the business community. Admission is $15.00 and includes lunch and a beverage. Register online at https://business.gilbertaz.com/ events/details/chamber-connections-midday-6092.

NOVEMBER 2021

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Green Living Magazine - November 2021

Articles inside

Buffalo Collection

The Souls of Forgotten Objects Recycled Art

Pinedora Farms Off Grid Paradise

Making a Difference, One Bottle at a Time

Queen Creek Olive Mill From blossom to bottle

Perfect Pair

The Perfect Blend Sama Tea time

Gap, Inc

Pepsi reduces plastic use Soft drink making tough choices

Spice of Life