28 minute read
Making a Difference, One Bottle at a Time
Solaray
Making a difference, one bottle at a time
IIn 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. 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
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 Visit www.solaray.com for more information.
SECOND STORY RESTAURANT & LIQUOR BAR Executive Chef Matthew Kassman Targets Sustainability in His Kitchen DAVID M. BROWN
EExecutive 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
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, and over the years, I’ve heard so many great things about The Second Story Restaurant and Liquor Bar and especially the food. It’s a quaint place and the kind of place where I will really be able to develop something special,” he says. His father, who lives in Glendale, told him that Second Story was looking for a chef. He met with Tommy Plato, who also owns Kazimierz Wine & Whiskey Bar on Stetson Drive a 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
Charcoal Grilled Bone Marrow with braised beef marmalade and grilled Noble bread. Photo courtesy Second Story Restaurant and Liquor Bar accompany the dish with freshly grated horseradish and house-made steak sauce. Chef’s pan-seared Halibut with a white bean ragu and chorizo vinaigrette is already a favorite among guests, as is the house made Focaccia bread, with garlic oil and a fresh whipped ricotta. The Chitarra Pasta is also excellent, with pistachio pesto, Calabrian chili and pecorino. 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 Asparagus Panzenella. Photo courtesy Second Story Restaurant and Liquor Bar is the widening selection of 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.
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
Napa Wineries Are Seeing Green
BY CAROL KAHN
MMore 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 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 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. 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. 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. 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. 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
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.” 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. 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
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.
EARTHSHOT
A Global Contest to Repair our Planet
BY CAROL KAHN
AA 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.
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
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. 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.
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: 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 REVIVE OUR OCEANS: CORAL VITA, BAHAMAS
Forests are home to half our plants and animals and threequarters of our birds. They suck carbon dioxide from the 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.
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
FIX OUR CLIMATE: AEM ELECTROLYSER, THAILAND/ GERMANY/ITALY
Halpern work with local communities, public officials, and private companies to improve education, create new job prospects, and build a model to inject more funding into environmental protection. Coral Vita gives new life not just to the ocean but to coastal economies as well. BUILD A WASTE-FREE WORLD: THE CITY OF MILAN FOOD WASTE HUBS, ITALY A third of all food produced globally is wasted. Each discarded food item uses precious resources and heaps pressure on agriculture. The global food system generates 25% to 30% of the world's total greenhouse gas emissions. The City of Milan's Food Waste Hubs tackles two problems in one. Launched in 2019 to halve waste by 2030, each hub recovers food mainly from supermarkets and companies' canteens and gives it to nongovernmental 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.
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 oceans. Earthshot Winner. hydrogen gas. The technology already fuels cars and planes, powers industry, and heats homes. By 2050, Enapter's vision is to account for 10% of the world's hydrogen generation. "The natural world on which we entirely depend is declining at a rate faster than at any time since the end of the dinosaurs. We know where this story is heading and we must now write a different ending. This is what The Earthshot Prize was created to achieve,” Earthshot Prize Council Member Sir David Attenborough said. “The 15 Earthshot Prize Finalists build optimism by finding innovative and brilliant solutions to the world's challenges, and they give us hope, which, we are told, springs eternal." The Earthshot Prize will travel to the U.S in 2022, and nominations will begin in January. Visit earthshot.org for more info. AEM Electrolyser turns renewable electricity into emission free hydrogen gas. Earthshot Winner.
AArizona’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.
“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 Photos by Trisha Madrid 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
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 1 tsp black pepper
Moroccan Chicken:
2 chicken breasts (8-9 oz each) 1/2 cup cilantro leaves
1/4 cup fig jam
4 cups Moroccan Sauce
Directions:
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.
Directions:
Preheat the oven to 375. 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.
Farmers Market Tote Bag
Meet Tiradia's Farmers Market Bag. An everyday bag for every different need that will stick with you throughout the seasons! With a bag this versatile, you will not feel the need to purchase other accessories for specific activities. This cork tote is waterproof, spacious, lightweight, antimicrobial and built to last. $58.00 at www.tiradia.com.
O2 True Spring Water
Give the gift of hydration this holiday season! O2 True Spring Water is the only high-performance spring water infused with pure oxygen and enriched with electrolytes and natural minerals. The Seven Springs water that the company utilizes is sourced locally from the Tonto National Forest and undergoes a patented oxygen infusion technology process. www.o2truewater.com.
Lucky Teeth Oral Care Travel Kit
Give a brighter smile to those you care about! With all organic ingredients, Lucky Teeth offers products that are naturally beneficial to your teeth and gums. Their expansive line of ecofriendly products can help boost your daily oral care routine. Every ingredient has a benefit and a purpose to your mouth - try them to feel the Lucky Teeth difference. They look beautiful on your bath shelf too! $49.00 at www.lucky-teeth.com.
Energetically Blessed
To celebrate the festival of lights, Spiritually Bold's handmade smudge bundles and crystal bracelets will make your Hanukkah gift giving more unique. Visit us at www.SpirituallyBold.com.
Eco-Fashion
Designed by plant-based fashion expert, Jadestorm Shamsid-Deen. Her company SWIYYAH, an Organic Business Enterprise hand make simplistic apparel out of a blend of organic, earthbased dyes infused on all-natural organic G.O.T.S certified fibers. www.jadestorm.com.
Save money on your electricity bill by making your home more energy efficient.
Call to speak with one of our energy advisors and find out if APS/SRP will give you rebates to improve your home!
480-699-1481
These programs will help pay for energy efficient improvements to your home, call today and see if you qualify!
