Green Living Magazine-November 2022

your conscious life

GREEN LIVING November 2022

greenlivingmag.com

Food, Glorious Food Hotels around the globe focus on sustainability and local-sourcing efforts

Holiday Entertaining

Tips from 5 Arizona-based chefs and caterers

Nutritional Wisdom

Ayurveda and the impact of taste

Design Ideas

Optimizing your kitchen for wellness

US $4.99

Green Living AZ 13845 N Scottsdale Rd. Scottsdale, AZ 85254

A DESERT SIGHT

FOOD FOR FUN. With brand new lunch, dinner and happy-hour menus just in time for Fall, spend an evening under the stars at ZuZu, OH Pool or the fire pit between the two. Enjoy leisurely laps and poolside lounging under the palms at OHasis pool. This retro chic icon will make your Fall in Scottsdale unforgettable.

H O T E LVA L L E Y H O.C O M S COT TS DA L E, A Z

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WITH DELIGHT

Dine in paradise.

Discover time-honored American cuisine and inventive cocktails at Hearth ’61.

Refreshing cocktails, private cabanas, and dramatic mountain views set the tone for a leisurely afternoon. Relax this season with outdoor yoga and sound healing, or hit the greens at The Short Course with Rusty’s delicious Fall fare right around the corner.

M O U N TA I N S H A D O W S.C O M 8 6 6 .9 21. 4 6 87

PA R A D I S E VA L L E Y, A Z

The Oxygen We Drink

BY MICHAEL GEYER

To many people, water is nothing more than a simple commodity used in our daily lives for many purposes. Most people don’t even question the water they use on a daily basis. The truth is you should be very concerned about the water you’re exposed to everyday. Unless your health is not of much concern.

More people are becoming increasingly concerned about their health than ever before. Next comes the quest for a better understanding of what water system is best for drinking, bathing, and swimming in. Of course, it is important to understand the processes used to achieve the level of water quality desired. Unfortunately, there comes yet another hurdle to conquer:How do we truly know which system to choose? Are we sure we’re making the right choice? Can we verify our choice as laymen in the water industry?

There are simple ways to a better understanding of higher water quality. There are certain baselines to water that help you know the health of your water. The baseline elements in a swimming pool consist of a pH of around 7.4-, calcium between 100-400 parts per million (ppm), alkalinity around 80-120 ppm, and total dissolved solids (TDS) below 5000 ppm. The unknown element in this list is the TDS number, which can consist of just about anything that is capable of being dissolved in water. It’s important to keep that number relatively low to keep the unknowns to a minimum.

Another important factor to water quality that is rarely mentioned is the amount of oxygen present.

Oxygen in water is truly essential to the health and balance of just about any body of water whether it’s utilized for drinking, bathing, swimming, agriculture, aquaculture, fish farming, or aquaponics.

Exceptional Water Systems (EWS) has been researching and developing water systems that diffuse natural elements into water to provide a higher level of water quality for those that truly seek that next level. EWS incorporates oxygen, ozone, and carbon dioxide by means of highly efficient diffusion systems. These systems help oxidize, disinfect, and balance the pH and alkalinity in the water naturally. People who are allergic or sensitive to chlorine can now enjoy swimming in a chemical-free environment without all the unwanted side effects.

Most of our clientele are health-conscious Americans along with many celebrities, just looking for a healthier way of living. The escape to their backyard swimming pool doesn’t come without its own set of issues. It’s all too often that these concrete structures are left unused because the customer can no longer bear the exposure of chlorine to their skin, eyes, hair, lungs, or overall wellbeing. Our skin is the largest organ on our body. It acts like a giant sponge that absorbs the many toxins and chemicals hidden in the water we swim in.

If you would like to experience the benefits of swimming in an oxygen-filled pool, EWS would be more than happy to assist you. Experience the Exceptional Water Systems difference in water quality and you’ll find there is just no other substitute! EWS is dedicated to providing healthy water for humanity!

If you would like to learn more about our systems, please feel free to visit our website at: www.exwsystems.com or call us at 480-694-4709.

Utilizing natural elements to balance water.

We are committed to making water pure.

Experience a Chemical-Free Swimming Environment Visit EXWSYSTEMS.COM to learn more!

Call today at 480-694-4709 451 E Juanita Avenue, Suite 20, Mesa, AZ 85204

CONTENTS

November 2022 GOOD

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Changemakers

Billie Wonder washable diapers help reduce waste

HEALTH & WELLNESS

18

Wondering About Water

What to know about tap water and water filtration

HOME

Your Kitchen 22 Optimize for Wellness

Materials, color, and organization are key elements

SAVOR

38 Recipe 40 Nutritional Wisdom 44 Real Tasty

Cranberry, ginger + pomegranate salsa Ayurveda and the impact of taste Pure goodness with Earth Sugar

TRAVEL

Photo courtesy of Honeytree Farm

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A destination with something for everyone Seven reasons to get to know Verde Valley

DESIGN

Years of 54 Forty Architectural Excellence

FEATURES

24

48 Marvelous Marana 52 Irresistibly Sedona

Mark Candelaria, AIA, celebrates four decades of client-focused residential and commercial architecture

Food, Glorious Fresh Food

Concern for the environment and personal wellness have hotels around the globe focusing on sustainability and local-sourcing efforts

30 34 Have a Healthy Holiday Fredericksburg, Texas

Discover all that this historic town has to offer

Hosting tips and tricks with five of our favorite Arizona-based chefs and caterers

TECHNOLOGY

58 Electric for All

Phoenix-based Lectric launches a new eBike

IN EVERY ISSUE

6 6 8 10 12 62

Editor’s Note Contributors On the Web What's Hot Cool Outrageous Stuff Green Scenes

About the cover: Tarbell's pulled-to-order mozarella—basil pesto, organic tomatoes, EVOO, Maldon salt. Focusing on sustainable food and beverage practices, Tarbell's utilizes organic ingredients and local products from Arizona purveyors, farms, wineries, and ranches. Vegan, vegetarian, and/or Gluten-free options are available, as are customized events and catering options. tarbells.com. Photo by Carrie Willis

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PUBLISHER'S

Letter

Contributors

We are deliciously delighted to bring you our November Food and Drink issue. Universally loved by most people, food serves to nourish our bodies and fulfill us in so many ways. We love healthy, clean, organic, and sustainable food, and we are so fortunate to have so many options from which to choose. But, we also recognize that options galore come at a price and are especially concerned about food waste around the holidays. Be mindful of portions and please support our local farmers, artisanal home-grown brands, local restaurants, and farmers markets this season.

As part of our efforts to support our incredible culinary community– from farm to fork–we’re thrilled to bring you a bevy of tantalizing foodfocused articles in this issue. Included among them are feature stories: “Have a Healthy Holiday,” hosting tips and tricks with five of our favorite Arizona-based chefs and caterers and “Food, Glorious Fresh Food,” where concern for the environment and personal wellness have hotels around the globe focusing on sustainability and local-sourcing efforts.

Carrying the issue theme into our “Savor” section, Judyth Shamosh, Ph.D. shares nutritional wisdom with insight into Ayurveda and the impact of taste; Stacy Weber dishes a satiating recipe for cranberry, ginger + pomegranate salsa; and we sit for a tête-à-tête with superfood confectionary creator and founder of Earth Sugar, Jennifer Meyers. In our “Home” section, you’ll find “Optimize Your Kitchen for Wellness,” where Marie Roviello talks about the impact of materials, color, and organization.

Photo by Hugo Pallete

Happy November!

Angela Fairhurst, writer Angela Fairhurst is a non-fiction television producer and travel journalist whose work has been featured in Matador Network, Southern California Life Magazine, Gio Journal, and on her own site, Jaunt TV — which includes a bevy of exciting videos, too! She has a knack for writing about luxury hotels and luxury hotel bathrooms, but is well-versed in living green, from the jungles of Costa Rica to wine tasting in the Land Down Under. Read her story "Food, Glorious Fresh Food" in this issue and follow her on Instagram @jaunttv.

Good food is also a huge element of travel, at least for us anyway.

As such, we invite you to join us as we discover delicious gems in Fredericksburg, Texas and Marana, Arizona.

While we could talk about food 24/7 and fill every page of this issue on all things culinary, we’d be remiss if we didn’t recognize Candelaria Design Associates’ Mark Candelaria’s journey in architecture over the last 40 years—a very well-deserved congrats to this incredibly gifted friend that the Valley is lucky to call its own.

We are so grateful for our families, friends, clients, readers, photographers, writers, colleagues, and interns. We wish you all a healthy and happy Thanksgiving! Please remember to think twice about food waste and use reusable or compostable items whenever possible.

Eco-consciously yours,

Dorie

Michelle Talsma Everson, writer

Dorie Morales Publisher

Please connect with us on social media:

/greenlivingmagaz

@greenlivingaz

@greenlivingaz

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@greenlivingmag

Michelle Talsma Everson is a freelance journalist who believes that communication is an art, where the right messaging can tell impactful, vivid stories. Using that art, she has built a career as a journalism and public relations professional in the Valley. Her work has been seen in magazines, newspapers, and online outlets across Arizona and nationally for over a decade. Learn more about her writing at www.mteverson.com.

your conscious life

GREEN LIVING greenlivingmag.com

PUBLISHER CONSULTING EDITOR ART DIRECTION & DESIGN COPY EDITOR STAFF PHOTOGRAPHER EVENT PLANNING

CONTRIBUTORS David M. Brown Gay Browne Adrianna Buckman Michelle Talsma Everson Alena Follestad Anna Dorl Angela Fairhurst

Dorie Morales Beth Weitzman Sly Panda Design Erin Wilson Brett Prince Danielle Coletto Events By Danielle

TJ Keogh Misty Milioto Mia Milinovich Gretchen Pahia Marie Roviello Judyth Shamosh, Ph.D. Stacy Weber

INTERNS Mia Milinovich Bhoomi Jain

ADVERTISING SALES Michelle Bussey - michelle.b@greenlivingmag.com Danielle Coletto - danielle.c@greenlivingmag.com Dorie Morales - sales@greenlivingmag.com

SUBSCRIBE TODAY! CONTACT US AT:

Subscriptions: hello@greenlivingmag.com Advertising: sales@greenlivingmag.com Editorial: editor@greenlivingmag.com

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 © 2022 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.

NOVEMBER 2022

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ON THE

Web

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

@greenlivingaz

@greenlivingaz

@greenlivingmag

TRAVEL

GOOD

TECHNOLOGY

Amazing Agave

Empty Bowls

Technology New Life

What do agave, tourism, and sustainability have in common?

Plenty, it turns out! This useful plant is fueling new tourism trends and saving endangered species.

The Empty Bowls event hosted

by Waste Not Arizona on Oct. 14 provided meals to those in need.

Each purchase of the artisan-created bowls enabled Waste Not Arizona (www.wastenotaz.org) to provide 100 much-needed meals.

An old adage states that one person’s junk is another’s treasure. For AZ StRUT, a nonprofit headquartered in Mesa, this saying is especially true. Read about how the organization responsibly recycles e-waste and donates refurbished items to Title 1 schools.

INSTAGRAM

FACEBOOK

Join Green Living magazine to learn “how to do sustainable design everyday” on Nov. 2 from 5 to 8:30 p.m. At DLR GROUP 6225 N 24th St # 250, Phoenix, AZ 85016. Admission is complimentary. Book your tickets now at www.greenlivingmag.com/events/how-to-dosustainable-design-everyday/

What's worse than death? A life unlived.

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Green Living is committed to promoting a healthy life with positive vibes! We share some tips for living the life you deserve.

'TIS THE SEASON TO CARE Holiday Food Drive | 11/6/22-1/1/23 Your $1 and $5 donations will help replenish local food banks, or you can gift a turkey for $10 to The Salvation Army.

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WHAT'S

Hot

Eye Opener Need a lift? An eyelash lift, that is. If so, consider a Keratin Lash Lift by Lux by Hannah—a healthier alternative to other mainstream lift offerings. “Most common lash lift brands use an ingredient that contains perm salts, which can leave your eyes and surrounding skin with inflammation, brittle lashes, redness, and even sometimes blisters,” explains Hannah Tolliver, founder of Lux by Hannah, LLC. On the other hand, the Keratin Lash Lift infuses keratin into each lash, which strengthens and adds lash volume. “Keratin is already found in our bodies - in our hair, skin, and nails - making this a healthy alternative to common lash lift brands. There is no perming involved and over time you will start to see longer, healthier lashes.

There is no chance of over processing or damage, guaranteeing healthy lashes,” explains Tolliver. There are also no instructions to follow or aftercare products needed. Vegan friendly. Visit www. luxbyhannah.com for more information, pricing and booking.

Plant Powered As environmentalists who are devoted to preserving the ecological treasures of the Amazon rainforest, Fabian Lliguin and Anna Ayers founded Rahua (pronounced “ra-wa”), a natural beauty line created with highly potent Amazon rainforest ingredients.

Luxurious and highly effective, their clean hair and body care line is organic, plant-based, and nontoxic. The newest edition is The Rahua Scalp & Skin Toner. Thanks to powerhouse ingredients including organic aloe vera, cucumber fruit, guayusa, and chlorophyll, this multi-tasking gentle mist rebalances the scalp and skin's microbiome and pH levels, refreshes the skin, and reduces excessive oil production. “Rahua products are designed to deliver moments of self-care into our daily lives, and - when combined with a relaxing massage - the new Scalp & Skin Toner helps to offer that along with supporting skin cell regeneration and healthy hair growth," remarks Rahua co-founder, and stylist, Fabian Lliguin. 4.2 oz for $34, www.rahua.com and other luxury retailers.

Vitamin Rich Handcrafted from plant-derived, 100% natural Morgana oil (derived from the “miracle” Morgana tree), the Miracle in the Green Hydrating and Brightening Facial Cleanser Face Wash is packed with vitamins and minerals that gently cleanse while nourishing the skin naturally. Cruelty and gluten free, no harmful parabens, toxins, alcohol, artificial colors, scents or dyes are used in production of this special non-GMO cleanser, which is suitable for all skin types, including dry and sensitive skin. Biodegradable, Miracle in the Green is committed to sustainability as well as giving back. A percent of sales is donated to Project Little Miracle, founded by Miracle in the Green's Ify Nwobi, which helps less fortunate women in Kenya and Nigeria by providing grants to small businesses and school supplies to children. $39.99, available at www.miracleinthegreen.com/collections/ moringa-skincare-products.

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Arizona Community Farmers Market Fall 2022-23 Schedule Sun City Farmers Market - Seasonal

Ahwatukee Farmers Market - Year round

Thursdays, Oct 6 - May 25, 9am - 1 pm 16820 N. 99th Ave., Sun City 85351

Sundays, Oct 2 - May 28, 9am - 1pm Jun 4 - Sep 24, 8am - 11am 4700 E. Warner Rd., Phoenix 85044

Carefree Farmers Market - Year round Fridays, Oct - May 9am-1pm; Jun - Sep 8am-11am 1 Sundial Circle, Carefree 85377

Farmers Market on High Street - Seasonal

Downtown Chandler Farmers Market - Seasonal

Ocotillo Farmers Market - New

Saturdays, Oct 1 - May 27, 9am-1pm 3 S Arizona Ave, Chandler 85225

Sundays, Oct 30 - May 28, 9am - 1:30pm *Call for Summer Schedule 2577 W Queen Creek rd, Chandler 85248

Old Town Scottsdale Farmers Market - Seasonal Saturdays, Oct 1 - May 27, 8am - 1pm; Jun 3 - Jun 24, 7am - 10am 3806 N. Brown Av, Scottsdale 85251

Sundays, Oct 2 - May 14, 10am - 1pm 5415 E. High Street, Phoenix 85054

Verrado Farmers Market - Seasonal Sundays, Nov 6 - June 25, 9am to 1pm N. Market Place & W. Main St., Buckeye 85396

Roadrunner Park Farmers Market - Year round Saturdays, 8am - noon Oct 1 - May 27 Jun - Sep 7am - 10am 3502 E. Cactus Rd, Phoenix 85032

arizonacommunityfarmersmarkets.com marketinfoazcfmg@gmail.com | 623-848-1234 Who we are and this is our Mission:

Our Farmers’ Market organization has been active in the Phoenix metro area and across the valley for over 33 years creating and coordinating community farmers markets.

One of our markets, the Roadrunner Park Farmers Market, has been an active neighborhood hub in the northeast Phoenix area for over 3 decades. Others of our valley markets have similar relationships within their communities - a place where neighbors can shop and meet up on a weekly basis.

Our mission has always been to support local farmers, growers and other agricultural producers with stable venues that offer them the opportunity to grow their businesses and to have direct contact with their customers.

Additionally we have supported micro-business enterprises that are local value-added food producers and their products, and in some markets local artisans and crafters.

Farmers markets traditionally are the places where folks come to enjoy what neighborhood gathering places are about.. slowing down, enjoying and discovering all kinds of tasty fresh foods and the folks who bring them.

COOL

STUFF Outrageous

Bambu Adjust-a-Bowl Cork Fabric Bowl Looking for a versatile storage bowl that’s great for serving crudités, bread, or fruits, and that will still look beautiful on your table? Check out Bambu’s versatile, foldable bowl made from cork fabric (also known as cork skin or cork leather). Produced using thin sheets of natural cork to create a stunning, lightweight, soft fabric, the bowl is FDAapproved food safe and is anti-bacterial, anti-microbial, and hypoallergenic. Adding to its allure, the bowls are also waterproof, weather-resistant, and washable. Shown here is the medium bowl, $36, www.bambuhome.com/ collections/cork-bowls/products/adjust-a-bowl-corkfabric-bowl-medium

Eterble Sustainable Tablecloths Adding elements of sustainability into the home can take time. Whether you take one room at a time or add elements as you find them, consider Japanese brand Eterble for your tablecloth needs. Having launched its first collection just last month, the brand creates environmentally friendly tablecloths from selected sustainable cotton and ‘eterble fabric', that are not only design conscious but also thoughtful to our earth, furthering the brand belief that “precious moments around the tables must not harm the future of our earth.” Its namesake fabric is crafted from recycled polyester from discarded tablecloths, revived through Eterble’s unique recycling process. The brand’s creative director, Hiroko Hayama, draws from her experience as a wedding planner and coordinator in both Japan and the US. According to the brand’s website, “her inspirations come from cultures and histories around the world. She directs to create sustainable tableware designed with modernity in order to pursue new ideas of tableware cultures.” Visit www.eterble.com for more information.

GoKit 7-tool Mess Kit Deluxe Humangear’s versatile GoKit 7-tool Mess Kit Deluxe makes a great companion for picnics in the park, bonfires in the backcountry, football tailgates, and so much more. BPAfree, polycarbonate-free, and phthalate-free, included is a sturdy plate and bowl that securely snap together (9.2 x 7.5 x 2.6 inches), award-winning GoBites Uno spork (which also snaps into place), a toothpick, and the cupCUP, a dual-mode mug which can be used as an insulated, single mug or as a set of 2 single-wall cups. Hang the kit from a pack strap via its tether hole (carabiner not included) which serves as a lock to keep the GoKit closed while hanging, and you’re all set! Available in charcoal and red, charcoal and blue, and charcoal and green. $25.99, REI Co-Op and www.humangear.com

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NOVEMBER 2022

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GOOD

Changemakers

Photo courtesy Billie Wonder

Steef Fleur’s Billie Wonder stylish washable diapers help reduce waste and environmental impact while aiding in potty training.

BY ALENA FOLLESTAD

A

As concerns about climate change heighten, we all are looking for ways to shrink our carbon footprint, reduce waste, reuse products, and recycle when we can.

There are many innovative individuals around the world who are coming up with solutions to these concerns.

One such individual, Steef Fleur of Amsterdam, has brought environmental change to motherhood.

Her company, Billie Wonder, produces washable diapers (and all the accessories you could need) so parents, both new and experienced, can make a change, one diaper at a time.

Fleur, a former documentary photographer who studied urban development, discovered washable diapers while on assignment in Northern California in 2015. While working amongst the hemp growers of the region, she was amazed at the use and ease of reusable diapers, despite the fact that disposable alternatives were available.

“I just looked at it, and I thought, this looks so much better than a disposable one,” says Fleur when recalling that first time she saw the reusable diapers.

This experience stuck with her and, after the birth of

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her son in 2017, she began the Billie Wonder webshop, selling existing brands’ cloth diapers and promoting washables as a new norm.

When Fleur and her husband first told friends and others about these non-disposable diapers, they were often met with reactions of disgust and disbelief.

Fleur says when she asked people to picture a washable diaper, the responses included, “One of those cloths with a safety pin.” Inspired to research and dive deeper, Fleur found this outdated image was, in fact, accurate in the current market at that time.

But “new normal” was about to have a whole new meaning for everyone. The 2020 pandemic changed life everywhere. Fleur found all of her upcoming photoshoots canceled, but this shift meant she had the time to breathe new life into Billie Wonder and launch a reimagined brand with its own product line.

Fleur says, “I hired a business coach, and I realized with him along the way I believe in this, and I really

think there is a niche missing in the market which is the high-end, more fashionable, en vogue segment, ‘cause that’s what I was missing when I was using them for my children.”

Since the beginning of 2021, Fleur has been dedicated to the fitting, design, and development of Billie Wonder’s products, officially launching in February of 2022.

In order to handle the messy nature of diapers, Billie Wonder’s products contain both water-resistant and absorbent fabrics. The water-resistant fabric is known as PUL (Polyurethane Laminate), a common washable diaper material that is easy to clean, breathable, and durable. The absorbent fabric contains 55% hemp and 45% Oeko-Tex organic, unbleached and undyed cotton. The diaper material is made in China, the world’s largest hemp producer.

Looking to reduce the company’s footprint and provide the highest quality product at a reasonable price that parents can afford, Fleur is involved in every step of her supply chain process. Billie Wonder’s manufacturing partner in China, which is third-party tested for ethics and product quality, has made these goals possible.

Environmentally, switching to washables can have a big impact. A single child that uses disposables produces nearly 50lbs of diaper waste every month.

That is 600lbs every year. Multiply that times the millions of children in the United States alone, not including the many millions more around the world, and that's an incredibe amount of environmetal waste.

By comparison, a child in washable, reusable diapers produces less than 5lbs of waste per month. Of course, no one is perfect. At some points, you’ll find yourself relying on disposables for specific situations; for Fleur, this includes the night before a vacation so she doesn't have to come home to a dirty diaper in the laundry bin. Regardless, regularly diminishing your child’s diaper waste can have a huge impact on the environment by decreasing input into landfills and preventing human waste from seeping into the surrounding environment.

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The system is a simple one. Each diaper contains an insert, one designed for daytime or one for night, and additional liners that make disposing of solids as easy as possible. After the diaper has been used, and the liners plus any solids have been removed, place the diaper in the bin, featuring a laundry net that simply goes into the washing machine. You never have to touch anything yucky.

Photo by Madaleine Bolle Photography

Fleur prefers hemp because it is more absorbent than cotton, requires less water and fewer pesticides, and actually nourishes the soil in which it grows.

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For those who fear non-stop washing and messy situations, Fleur challenges these misconceptions about reusable diapers by educating customers on Billie Wonder’s website.

It is a one-stop shop for buying and learning more about the washable diaper workflow, including video and written tutorials.

Fleur advises an easy start with washable diapers, especially for new parents or after the birth of another child. While the process becomes automatic with time, the first few days of using washables may take some getting used to, so it’s wise to add it to your routine after things have settled down. Plus, don’t add any unnecessary pressure when starting washable diapers such as going around town. Better to stay home and start slow.

On top of economic savings and environmental friendliness, another benefit of reusables is a faster path to potty training, so parents are using diapers for less time. “I changed fewer diapers for two kids than the average parent here in the Netherlands changed diapers for one,” Fleur says. Plus, the diapers are so durable they can be used for multiple children.

Fleur finds that the diaper industry as a whole is shifting. She finds that more people are aware of reusable diapers, have even researched the topic themselves, and are more conscious of the decisions they make for themselves and their families. She says, “I think the next generation is more willing to take the extra step to do better.”

There is still a long way to go, but the work is being done. If you’re interested in incorporating washable diapers into your tiny changemaker’s routine, Billie Wonder ships diapers internationally.

To learn more about Billie Wonder, visit their website at www.billiewonder.com.

HEALTH &

Wellness

Wondering About Water

BY GAY BROWNE

E

Ever worry about contaminates in your water? Have you heard about PFAS? More than 2,500 sites in 50 states have contaminated water… is your city of them?

TEST YOUR DRINKING WATER You can no longer assume that the tap water coming out of your faucet is safe. A great resource to learn about possible chemicals in your water is EWG’s Tap Water Database (www.ewg.org/tapwater/). Easy to navigate, all you need to do to find the contaminants in your area’s drinking water is type in your zip code.

Since water is a fluid resource, it is important to have your drinking water tested periodically to make sure there are no changes and no new contaminants infecting your supply. Contaminants often do not affect the color of your water, nor do they necessarily affect the taste. The only way to know what’s going on in your water is to test it. To find the state-certified laboratory in your area, call the EPA’s National Primary Drinking Water Regulations safe drinking water hotline at 1-800-426-4791 or visit www.epa.gov.

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GET A WATER FILTRATION SYSTEM - EVEN A SIMPLE PITCHER WITH A FILTER HELPS! Once you know what you are dealing with, you’ll be able to make better decisions about what kind of water filter meets your needs and budget. There are different filters for specific water filtration needs. Until you know the quality of your water, the simplest and most affordable fix is to buy a pitcher with a water filtration system. The pitcher filtration system is fairly simple. You fill the pitcher from the tap and the water runs through a filter, making it cleaner. The upside to pour-through pitchers is that they are portable, but the downside is that their water-filtration capabilities are limited as to what they can filter. If you go this route, make sure you change the filter regularly. There are more advanced options to consider, including a countertop gravity water purification system, such as a Big Berkey or a ProPur Big, which removes everything

from viruses and bacteria to chlorine and fluoride, but still leaves the good minerals. Alternatively, you could opt for a temporary filtration mount that hooks up to your kitchen sink’s water faucet using carbon technology. Aquasana, Brita, Culligan, Dupont, and PUR make faucet filters certified to remove contaminants, such as asbestos, chlorine, lead, insecticides, and trihalomethanes.

A more permanent and expensive option is to install an under-the-sink water-filtration system.

There are many systems from which to choose, with prices ranging from hundreds to several thousands of dollars. Many will eliminate a wide variety of contaminants such as chlorine and chloramine.

Reverse osmosis filters offer the broadest filtration.

They also remove the minerals from your water that make it “hard.” This can be beneficial if you prefer soft water; however, it also removes good minerals, such as calcium. My personal favorites are Kangen and Perfect Water. My Kangen filters also balance the alkaline levels of my water, which help lower the acid in my stomach.

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COVID-19 Testing Available

The last and most expensive option to consider is a point-of-entry filtration system. In this case, the system is placed on the main water line before it enters the plumbing system. These are generally more expensive than filtering water as you use it, but they create clean water not just for drinking, but also for all of your other water needs. If you can afford to do it for your own home - or if you can convince your landlord or company to do this for you - a point-of-entry system is the optimal way to ensure that your overall quality of water is the best.

EWG’s Water Filtration Guide is a useful resource that helps navigate water filtration choices (www.ewg.org/ tapwater/water-filter-guide.php).

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HOME

Three Ways to Optimize Your Kitchen for Wellness Materials, color, and organization can help you to eat healthier, reconnect, and nourish your body and soul.

BY MARIE ROVIELLO

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What if your kitchen made you feel more connected to yourself and the planet in a way that grounded you, reduced anxiety, lowered stress and cortisol levels— helping heal your body, mind, and spirit, and aiding overall wellness? Well, it can.

Below, I’ve shared three tips to help you get started on this journey.

A kitchen is more than beautiful countertops and appliances. It represents energy that can nourish you. It's also symbolic of the ancient tribal gathering place—where people came together, shared stories, and communed with one another. We still have echoes of these memories in our DNA. Even though we’re living in modern homes, our brains still respond to our environment just as they did when we were living in nature.

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And, since we’re not living in nature anymore, your home doesn’t just need to be functional; it also needs to restore your soul. The design of your space has a direct and powerful influence on your mood. Science has proven that your surroundings directly impact your behavior.

Stress degrades your physical, emotional, and cognitive well-being, and it's something I try to

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eliminate with design. If you reduce subconscious stressors in your environment, your mood will improve, you’ll be better at problem-solving, think more creatively, and get along better with others.

You’ll also make better food and other choices.

I used to think designing a kitchen was all about aesthetics, craftsmanship, and ergonomics. Now it’s about something less tangible—an understanding of what kinds of environments make people feel happiest at home.

Color, texture, fine details, shapes, movement, touch, smell, layout, artwork, materials, lighting, views, and personal space are some of the experiences that affect your mood and behavior by triggering your fight or flight response. If designed correctly, your kitchen can help calm you instead.

How? Our senses are ancient, and the same instincts we had thousands of years ago that helped us survive and create positive, calming, mood-boosting experiences can still help us today.

Your kitchen plays a massive role in your mental and physical health. Here, three scientifically based tips from my program to help optimize this space for wellness: Materials - Did you know that seeing wood grain de-stresses people? This can be hardwood floors or cabinets. Really good imitation wood has the same effect as long as it looks natural, and the grain and knots aren't repeated. Our primitive brains remember how calming it is to be in the forest, and it’s part of our DNA. Color - Relaxing colors, like light green, are best in spaces where you want to eat responsibly. Have you ever eaten at a health-conscious restaurant or cafe? What color is all around you? Green! By the way, color also influences the food, the color of the food, and the way you digest the food.

Organization - Have you ever tried to eat healthfully in a cluttered kitchen? It’s almost impossible, because cluttered spaces trigger unhealthy eating. We also tend to eat more unhealthy snacks in spaces that are cluttered or disorganized.

Women are especially sensitive to clutter and gain more weight around their midsection due to higher cortisol levels.

Wellness goes beyond a trip to the gym or eating a keto diet. It means paying attention to everything and anything that affects your body and senses, which in turn impacts your cardiovascular, digestive, endocrine, immune, nervous, reproductive, muscular, and respiratory systems.

Your environment is affecting you every single day whether you notice it or not. Here’s the secret: It’s hidden in the design. To learn more, visit www.marieroviello.com

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Photo courtesy of Adler Lodge Ritten

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Food, Glorious Fresh Food Concern for the environment and personal wellness have hotels around the globe focusing on sustainability and local-sourcing efforts in restaurant and culinary offerings.

BY ANGELA FAIRHURST

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All over the world, people are deepening their concern of and care for the environment while, at the same time, eating with increasing intention and awareness. What they eat, where the food comes from, and the quality thereof has become of utmost importance. Lifestyle choices and buying decisions are made with these values, attitudes, and preferences in mind. As such, today more than ever, hotels are focusing on their sustainability efforts and procurement of healthy, local ingredients for culinary offerings.

Consuming locally grown food has a host of positive benefits, including freshness and optimal nutrients.

Eating seasonally, based on our geographic location, is the most natural way to eat, and one of the most beneficial to our bodies. In the peak of summer, our bodies require cooling foods like fresh fruits, vegetables, and berries to help us handle the elements, while in the dark and cold days of winter we need rich and warming higher-fat

healthy foods, root vegetables, and fermented foods.

In addition to personal benefits, obtaining food within the area supports local farmers and reduces the carbon footprint, as locally grown food has a shorter distance to travel and requires less packaging. When sourcing locally, there is a lot less over-buying, which reduces food waste as well.

Photo courtesy of Adler Lodge Ritten

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Green Pearls® Unique Places, is a leading information platform for responsible tourism and for sustainable and green eco-hotels and resorts worldwide. Members are chosen based on their sustainable initiatives and green projects. Here, a few of Green Pearls foodforward, European hotels.

ADLER LODGE RITTEN The five-star ADLER Lodge RITTEN sits at the base of the Italian Dolomites in the center of the South Tyrol near the city of Bolzano, Italy. The secluded forest resort overlooks a tranquil lake and focuses on well-being, while introducing guests to the uniqueness of the South Tyrol from a culinary perspective.

The kitchen team and the cheese dairy Hof zu Fall (Siusi) work together to develop natural and aromatic mountain cheeses. Wine is produced in the local valley, as is the extra virgin olive oil and the Agrodolce vinegar.

Utilizing this bevy of local ingredients, South Tyrolean award-winning Chef Hannes Pignater creates fresh interpretations of South Tyrolean classics.

Sumptuous meals and appetizers prepared in an open kitchen served with free-flowing wine are a foodie's delight and are all included in the room package. www.adler-resorts.com/en/adler-lodge-ritten/73-0.html HOTEL OUTSIDE Moving on to Austria in the East Tyrol, nestled in the middle of the National Park Hohe Tauern, is the Hotel Outside in Matrei. For the hotel, environmental protection is as much of a priority as is hospitality. So much so, in fact, that the property has won numerous awards for its accomplishments.

Serving its guests with quality, nourishing cuisine is also of the utmost importance, and Hotel Outside delivers with its

Photo courtesy of Adler Lodge Ritten

ADLER Lodge RITTEN works closely with regional, innovative organic farms. Among the stand-out features of the lodge is their “Adler Regional Partner” seal, which serves to identify products from the local area. Among them: organic wheat used for their homemade bread and croissants from the Val d’Orcia (about five minutes from the ADLER Thermae) which is traditionally ground in the artisan stone mill Mulino d’Orcia; crunchy cabbage vegetables from Val Venosta (VI.P Coop); meat from Wagyu cattle (Oberweidacherhof ); tea blends from organic herb cultivation (Pflegerhof ); and a variety of fruit from varied local sources.

Produce comes from Farmer Harald Gasser, who has breathed new life into more than 400 almostforgotten vegetable varieties including primeval carrots and radishes.

Milk for cheese comes way of South Tyrolean gray cows, which graze on the neighboring lush meadows.

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Photo courtesy of Hotel Outside

innovative Alpine and Mediterranean cuisines.

Relying on seasonally available ingredients as the basis for their traditional regional food, dishes are prepared in contemporary and surprising ways.

Chef Radenko Jovicic has been working in the kitchen of Hotel Outside for almost 20 years. Originally from BosniaHerzegovina, he impresses guests with his down-to-earth yet imaginative creations.

Jovicic is responsible for the daily afternoon snack, the evening 6-course gourmet menu, daily vegan and vegetarian dishes, and the Photo courtesy of Cervo Mountain Resort weekly gala dinner. "Cook beauty of Zermatt is the 5-star CERVO Mountain what the gourmet region of Resort.

Founded in 2009, the hotel is rooted in East Tyrol has to offer," is the kitchen philosophy. environmental awareness, with ecological and social "We want nothing less than to surprise the senses and responsibility as central principles. impress the palate. And do so sustainably."

To meet this high standard, the quality of the ingredients is crucial. Food is sourced from organic producers and from the hotel’s own garden. Breakfast comes from farmers that the staff personally know, and dealers they value from the region. Meat is supplied from Mühlstätter butcher’s shop in Matrei.

The milk, cheese, sausages, and eggs are also sourced from the area and are guaranteed to be fresh with genuine taste. Host Joseph Ganzer bakes fresh homemade brown bread daily using an old family recipe with corn from Tyrol. Whatever tickles his fancy shows up in the bread-crust: sometimes walnuts, pumpkin seeds, poppy seeds, or sesame seeds. The hotel even makes its own habitforming jams and syrups.

The resort works closely with Slow Food, an organization that supports high-quality, local, seasonal, and sustainably grown food production, protects unique regions and ecosystems, preserves traditional processing techniques, and promotes indigenous animal breeds and plant species. The Head Chef, Markus Kössler, is part of the alliance of the chefs of Slow Food.

The rule of thumb at CERVO is to buy everything Photo courtesy of Cervo Mountain Resort

It is important to Jovicic and his team that the path of the food remains traceable. "The shorter the route, the fresher the vitamins. The closer the (mountain) farm, the better the taste."

Simple as that, and so good! www.hotel-outside.com CERVO MOUNTAIN RESORT Surrounded by the Swiss Alps and the NOVEMBER 2022

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within a 150 km radius. The ingredients are almost always local and seasonal for all four of their restaurants. The long-term plan of the hotel is to put mostly home-grown food items on the breakfast tables. Herbs have been cultivated at CERVO for many years, and now guests can pick them fresh to use in their tea. The hotel has planted trees, the fruit of which will be used for jams and dried fruit. Nuts and honey, too, will be cultivated.

Utilizing the nose-to-tail principle, whole animals are sourced for meat from a regional Natura-Beef farmer.

In the Italian restaurant Madre Nostra, Roman Davide Cretoni is in the lead.

For him, sustainable cuisine is based on three standard pillars: reduce, recycle, and reuse. That means buying only as much as you can consume and recycling and reusing what is left over. “Sustainable cuisine represents a new era that also pays respect to the consumer through transparency. What ingredients are used, where they come from, and how they are prepared is something more and more guests are interested in. A conscious understanding of what is on the plate contributes to a responsible approach to food.” https://cervo.swiss/en Meliá Hotels International is also doing its part to keep wellness and sustainability at the forefront of its hotels. Here, two shining examples in Southeast Asia.

Photo courtesy of Melia Chiang Mai

Photo courtesy of Melia Chiang Mai

MELIA CHIANG MAI Melia Chiang Mai is the first five-star hotel to open in Chiang Mai since the onset of COVID-19. Close to an international airport, bustling markets, and Buddhist temples, the elegant tower boasts 260 spacious rooms. The hotel is loaded with superb facilities, including Mai, its stand-out signature restaurant and bar. Its program, “360-degree Cuisine,” focuses on sustainability, lessening the hotel’s carbon footprint, and encouraging healthful eating for its guests.

Under the 360° Cuisine program, the hotel’s kitchen works closely with local farmers to help them improve sustainability and encourage ethical production. Meliá Chiang Mai recently partnered with ORI9IN The Gourmet Farm, a gourmet organic farm located in the nearby San Sai District, to grow an array of fruits, vegetables, and herbs on a two-acre plot on the broader ORI9IN property for the hotel’s restaurants, bars, and spa.

Executive Chef Suksant (Billy) Chutinthratip and Mai Restaurant & Bar’s sous chef Karn Phojun have crafted dishes featuring produce from the nearby farm and use as much of every ingredient as possible. Leftovers are returned to the farm as compost, and leftover cooking oil is sent to be recycled into biodiesel. The hotel’s signature restaurant, Mai Restaurant and Bar, located on the 21st floor (be sure to check out the

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view from the bar with a glass bridge) delights with a menu of contemporary Lanna (Northern Thai) with Meliá’s Spanish origins and Mediterranean influences.

Innovative dishes created via a thoughtful cooking process are designed not only to taste good and nourish guests, but also to minimize food waste and reduce greenhouse emissions.

local seafood every Saturday night at sundown at the resort’s oceanfront. Chef Ghenam and his team bring out an array of large bamboo baskets showcasing the catch of the day from local waters

A must-try dish is the Pappardelle Soi Neur, featuring fresh homemade pappardelle in a creamy khao soi curry sauce with slices of seared Australian sirloin beef, all served with homemade pickled vegetables and chili oil. “We make the pappardelle fresh on every order, the chili paste is homemade and incorporates every part of each ingredient possible including chili, shallot, garlic, galangal, coriander root, and more. With the leftover fat trimmings from the Australian sirloin, we extract oil that we then use to make chili oil,” says Billy. www.melia.com/en/hotels/thailand/ chiang-mai/melia-chiang-mai MELIA HO TRAM BEACH RESORT Meliá Ho Tram Beach Resort is a 152-room and 61-villa property located on Ho Tram beach along Vietnam’s Southern Coast, a two-hour drive from Ho Chi Minh City. Opened in 2019, the upscale and restorative resort features a host of world-class facilities, including four restaurants.

In response to a shortage of vegetables during the lockdown, the resort started a garden to produce much needed food. Today, the project remains and has grown to encompass a wide variety of different herbs and vegetables. The garden yields vegetables including spinach, collard greens, bitter gourd, amaranth, gourd, loofah, Malabar spinach, cucumber, water morning glory, tomato, eggplant, and Thai eggplant, plus a wide variety of herbs. Complementing the veggies and herbs are a plethora of fruit trees including coconut, grapefruit, lime, lemon, papaya, pomegranate, passion fruit, jackfruit, mango, guava, soursop, and clementine. Sunflowers, daisies, and wild cosmos are also grown. Some of the fresh vegetables collected from the garden are used for the staff lunch served in the hotel’s canteen.

The resort is currently developing programs for guest participation with local gastronomy.

Tunisian-born Mahdi Ghenam is executive chef and manages a team of 49 across the resort’s rich and diverse culinary landscape. Ghenam and his team created an eco-friendly culinary experience with its “Seafood Market,” highlighting

Photo courtesy of Melia Ho Tram Beach Resort

(which can include lobsters, crabs, squid, fish such as grouper and snapper, shrimp prawns, mussels, snails, clams, and scallops). Guests select the seafood of choice, preparation style (grilled, wok-fried, or steamed), types of sauce, and popular Vietnamese accompaniments including lime, chili, ginger, garlic, onion, coriander, and mint basil. “To say that the Vietnamese love seafood is an understatement,” said the resort’s general manager Manuel Ferriol.

“Selecting the freshest seafood from the local market is a way of life here handed down the centuries, so we wanted to bring that lively and authentic experience to our resort and support our local community’s fishermen in the process.” www.melia.com/en/hotels/ vietnam/vung-tau/melia-ho-tram-beach-resort

Photo courtesy of Melia Ho Tram Beach Resort

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Augusta Vin Winery. Photo by Jena Kessel Augusta Vin Winery. Photo by Jena Kessel

Growing season Sangiovese.

Photo courtesy of Signor Vineyards

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Discover all that this historic town has to offer

BY MISTY MILIOTO

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Fredericksburg, Texas, was founded in 1846 by German immigrants who set out to build a better life than they were experiencing in Europe. Today, the charming town still has an authentic German soul—seen in its architecture, cuisine, festivals, and more—all blended with true Texas hospitality. Within the town of Fredericksburg, visitors will find an array of unique accommodations, fine-dining restaurants, casual eateries, historic buildings housing modern-day shops, and wineries and tasting rooms aplenty. Here’s how to visit Fredericksburg with sustainability in mind.

WHERE TO STAY Fredericksburg is home to a number of treehouse properties boasting a minimalist approach to building and design. One such property, HoneyTree, is nestled on 10 oak tree-filled acres overlooking the Palo Alto Creek and features five bespoke treehouses that allow guests to reconnect with nature.

For example, The Acorn features a sweeping helical staircase, a patio, outdoor bathtub, a fully functional kitchenette, whimsical decor, and a lush king bed under a vaulted ceiling. The bathroom has a glass rain shower that looks out to the bedroom, and the rooftop has a stargazing patio. 1277 Durst Maurer Road, Fredericksburg, www.honeytreefbg.com Another fabulous treehouse option is Onera, a private outdoor getaway located less than one mile from Main Street. The property

features nine uniquely designed accommodations seamlessly set amid nature. For example, the Lantana Dome is a geodesic dome made popular in desert climates. The simplistic design features a semi-circular mosaic of windows providing a stunning view of the Hill Country landscape, a private bathroom, cedar soaking tub, front deck, and a small kitchen. Meanwhile, the Spyglass is raised 10 feet above the ground in a canopy of trees.

Shaped like an actual spyglass, the treehouse features floor-to-ceiling windows, a private bathroom with walk-in shower, a king-sized bed, a fire pit, a private deck with hot tub, and additional decks for dining, yoga, or stargazing.

173 Basse Lane, Fredericksburg, 512.777.1455, www.stayonera.com WHERE TO EAT AND DRINK

Photo courtesy of Onera

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Nature’s Spa and Herb Farm, has been renovated and redecorated, and it now features more than 800 culinary herbs and native plants. In fact, it is home to 154 unique botanical species (60 of which are native to Texas, and 33 of which are herbs) that are now part of a new culinary garden. Sustainable practices include recycling of food waste into compost and fostering pollinators. In addition to offering 14 cozy cottages and a luxury day spa, The Hill Country Herb Garden restaurant is now open for both lunch and dinner. Enjoy garden-inspired cocktails and lighter fare made with fresh ingredients. 405 Whitney St., Fredericksburg, 830.997.8615, www.hillcountryherbgarden.com Photo courtesy of Honeytree Farm

Vulnerability, a complex and tropical white blend from the Texas high plains. 330 Minor Threat Lane, Fredericksburg, 512.829.1650, www.southoldfarmandcellar.com Be sure to check out The Speakeasy at Salvation Spirits, a hidden cocktail laboratory situated on a 10-acre orchard in Fredericksburg. In addition to growing blackberries, peaches, pears, plums, pecans, and grapes, the orchard is also home to Salvation Spirits (a purpose-driven, environmentally conscious distillery, winery, and brewery). The cocktail menu features fresh concoctions like the Just Peachy (made with Salvation Spirits vodka, peach gelée, honey, and lemon). 10091 US-290, Fredericksburg, 830.992.5052, www.salvationspeakeasy.com WHAT TO DO Located in the heart of Texas Hill Country, Roam Ranch sits on 600 acres of river bottom land on the outskirts of Fredericksburg. The ranch is home to a free-roaming herd of bison that is pastured-raised, 100 percent grass-fed, and free of added hormones and antibiotics. Meanwhile, ducks, chickens, geese, turkeys, and heritage-breed pigs are all pasture-raised, have access to natural forage, and are supplemented with a soy-free and corn-free non-GMO feed. Roam Ranch invites guests to see how regenerative agriculture can help save the planet. The ranch also hosts many events throughout the year, such as a Bison Harvest in December, January, February and March. 1804 Pfeiffer Road, Fredericksburg, www.roamranch.com

Visiting wineries is a must-do in Fredericksburg.

Gillespie County (which includes Fredericksburg) sits at the epicenter of Texas Hill Country and is home to more than 50 wineries, vineyards, and wine-tasting rooms—not to mention dozens more located within an hour or two drive. Southold Farm & Cellar uses thoughtful wine growing techniques and is the best bet for a sustainable winery in Fredericksburg.

The winery believes in four tenants of thoughtful winemaking, which include: transparency (making all additives and processes publicly available); maximal effort in doing the least amount of intervention in the cellar; maximal effort to take care of the vineyard soil, the environment, and the people; and native yeast fermentations. Not only are the wines unique and delicious, but the winery itself is a beautiful place to enjoy a glass or two of vino. Try the Beautiful

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Meanwhile, Hat & Heart Farm is a 50-year-old farm that uses organic and sustainable practices to grow seasonal vegetables; to raise more than 400 egg-laying hens; and to shepherd more than 100 meat goats. Find their food at local farmers markets and at restaurants like Prometheus (an artisan pizza joint) and Otto’s (an intimate German bistro). 3961 N. Grape Creek Road, Fredericksburg, www.hatandheart.com Windmill Meadow Farm is another great place to visit. This family-owned and -operated farm produces specialty flowers and foliage—all organically grown.

In addition to farm tours, Windmill Meadow Farm offers floral workshops and events. 127 Sunshine Lane, 830.992.8411, Fredericksburg, www.windmillmeadowfarm.com Visit www.visitfredericksburgtx.com/stewardship for more information on how to help with preserving and sustaining the Fredericksburg area through tourism.

The Hill Country Herb Farm. Photo by Scintilla Photo

Peach Harvest in Gillespie County. Photo by J. Fox

Photo courtesy of DHP Photo courtesy of Honeytree Farm

La Bergerie charcuterie.

Photo by Eva Simpson

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Have a Healthy Holiday Hosting tips and tricks with five of our favorite Arizona-based chefs and caterers.

BY MICHELLE TALSMA EVERSON

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The holiday season is here and, no matter what you celebrate, chances are that your festivities involve delicious dishes of some of your favorite foods. For those looking to continue their healthy eating habits over the holidays, we’ve gathered up some of our favorite Arizona-based chefs and asked them to share their healthy eating and holiday hosting tips as well as their favorite holiday dishes.

Mark Tarbell, owner of Tarbell's, Tarbell's Wine Store, and Tarbell's Wine Bar www.tarbells.com Tarbell’s provides high-level service, customized events, and catering options. They focus on sustainable food and beverage practices and utilize organic ingredients and local products from Arizona purveyors, farms, wineries, and ranches.

Healthy holiday eating tips: Fully enjoy everything during the holidays. However, eat in micro portions. It’s not necessary to overindulge.

Just eat smart.

Top tips for hosting holiday gatherings: Planning ahead and preparation are key. On a high stress day when you’re entertaining, only cook the home runs or make your favorite recipes.

Favorite holiday dish: My ultimate favorite holiday dish is maple glazed carrots studded with jammy cranberries. I oven roast organic carrots, heat up cranberries, douse it with the best quality maple syrup from New Hampshire, and lastly, add organic butter on top. It’s low in effort, tremendously easy to make, extraordinarily flavorful, and the presentation is effortlessly beautiful with natural colors from a few ingredients.

Photos courtesy of Mark Tarbell

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Elizabeth Joseph, personal chef and educator at Be More Raw, LLC www.bemoreraw.com Be More Raw, LLC, is known for helping its clients with blood sugar management, gut health, and organic living through food-based programs and services, along with catering.

Holiday healthy eating tips: Use dairy and butter alternatives in all of your dishes. They will taste just as good and feel so much better in your stomach. Gluten-free and organic also make a big difference. Your gut will thank you.

Top tip for hosting holiday gatherings: Painters' tape and marker! Use then to label your mason jars so your guests don't lose their drinks. Opt for eco-friendly utensils and plates if buying disposable. Reuse old mason jars from jams or oils for glasses.

Photos courtesy of Elizabeth Joseph

Favorite holiday dish: Mac and cheese.

Photos courtesy of Stacey Weber

Stacey Weber, owner of EAT by Stacey Weber www.eatbystaceyweber.com EAT by Stacey Weber offers prepared meals, catering, and personal chef services. “We are known for making the holidays easy, healthy, and delicious,” says Stacey Weber.

Healthy holiday eating tips: Plan ahead. Moderation. Give yourself grace. Stay active.

Top tips for hosting holiday gatherings: Cook ahead so you can enjoy your company. There are many appetizer, main dish, and dessert options that can be done well before guests arrive. Keep hot cider in a crock pot, spiked or regular. This is always a crowd-pleasing simple touch, especially when the weather is cooler.

Favorite holiday dish: I love frosted sugar cookies! But for Thanksgiving a smoked turkey with a citrus herb crust is hard to beat.

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Photos by Janelle Bonifield

Chantal Hause, owner of Fabulous Food Fine Catering and Events www.fabulousfood.net Fabulous Food is known for its diverse menu options, event planning, and personalized service.

Healthy holiday eating tips: Refrain from overly sauced items. Don’t overeat! Prepare enough for leftovers so you can have small meals and graze. Fresh foods are much healthier than processed foods.

Top tip for hosting holiday gatherings: Don’t make your gathering so complicated that it takes the fun out of entertaining. Use the professionals to reduce your stress and anxiety. It affords you family time. It’s worth it in the long run.

Favorite holiday dish: I love non-traditional holiday foods – offering something that’s not expected.

I’ve catered holidays where the client had a beautiful seafood paella as an option. Oven-roasted Brussels sprouts tossed in olive oil is an amazing option for a vegetable side dish.

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Jason Wyrick, Executive Chef of The Vegan Taste www.thevegantaste.com Chef Jason Wyrick is a New York Times bestselling author, the owner and executive chef of Casa Terra, and the executive chef at The Vegan Taste, the country’s longest running vegan meal prep/delivery service.

Healthy holiday eating tips: Don’t eschew your decadent foods but do eat reasonable portions and have some healthy fare on your plate, too, so you don’t completely load up on mashed potatoes. I know, easier said than done, but you can do it.

Top tips for hosting holiday gatherings: Don’t sweat trying to please everyone with every single dish. It probably won’t happen. Just make great food! People will eventually start to come around. Make sure the whole cooking process is fun. If you make yourself miserable for days on end, for only 30 minutes of a tasty meal, what was the point?

Favorite holiday dish: My favorite Thanksgiving dish is a risotto with mole amarillo. It has roasted butternut squash and tri-colored cauliflower, and I cook the risotto in the mole. It’s a delicious mole that’s tangy from tomatillos and tomatoes and almost nothing like the more well-known chocolate-based moles. For Christmas, it’s vegan tamales, hands down.

Photos courtesy of Jason Wyrick

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SAVOR

Cranberry, Ginger + Pomegranate Salsa

BY EAT BY STACEY WEBER | WWW.EATBYSTACEYWEBER.COM

Ingredients 3 cups fresh cranberries, rinsed and drained 1 cup pomegranate arils 1/4 cup minced green onions 2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded, and minced 1/2 cup granulated sugar 1/4 cup fresh cilantro leaves, minced 2 tablespoons finely grated fresh ginger 2 tablespoons fresh-squeezed lemon juice Microgreens for garnish Instructions Rinse, drain, and pick over cranberries (discarding all that are soft or bruised). Place the cranberries in a food processor; pulse until finely chopped but not mushy. Place chopped cranberries in a bowl, then mix with pomegranate, onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate overnight so flavors develop (salsa will be too sharp and tart to begin with).

Place in a bowl, garnish with microgreens, and serve with tortilla chips

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Holiday Gift Ideas Activ Intimates Celebrate love this holiday season with beautifully designed, thoughtfully made lingerie, lounge, & resort wear by Activ Intimates. Live and love confidently. Shop our Collections at Shop– Activ Intimates and take 20% off your purchase through Nov. 30, with code GLFALL at checkout. Featured Style: Playlette Lingerie www.activintimates.com/collections/shop

Take A Shot!

Just 1-2 ounces a day can help survive the hangovers of the holidays whether it's an over indulgence of sweets or too much of Mama's stuffing. A shot of beet juice will get your gut back on track. www.gardengoddessferments.com

Tryst Cafe | Vegetarian Restaurant Gift your dad a delicious organic meal and cocktail for Father’s Day at Tryst Cafe! They strive to obtain all their ingredients locally and have extensive vegetarian, vegan and gluten-free menu options.

Mention Green Living magazine and they will give you a $60 gift card for only $50! What a deal! www.trystcafe.com

Kangen Water Say bye to lacking energy and feeling dehydrated. Say hello to energy, antioxidants, superior hydration, feeling/looking radiant. Chemical-free household, healthy environment, healthy you. Free KANGEN WATER trial or/and $100 rebate on a qualified water device purchase. Contact Marilyn D. Fitzgerald, 708-720-4317 www.hydratingalkalinewater.com

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SAVOR

Photo by Chinh Le Duc | unsplash

Nutritional Wisdom It all starts with taste

BY JUDYTH SHAMOSH, PH.D.

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“The life of all being is food, and all the world seeks food.”

— Charaka, 1-2 CE

How does one really know how to eat properly?

There are so many different diets available. Which one should you choose? Fortunately, we have information based on common sense and a long history of effectiveness. Ayurveda is the earliest form of medicine on our planet, originating in India more than 5,000 years ago, which provides us with nutritional wisdom of the ages.

that respond to different types of stimuli by sending nerve signals to the spinal cord and/or brain.

Different types of stimulation of a nociceptor will lead to different responses, such as the sensation of heat. When we say a food or herb has a “heating” taste, it means the effect of that food or herb is heating. It does not mean the herb actually imparts heat to the body.

Ayurveda tells us the tastes in food and herbs stimulate our nervous system through chemical reactions which begin with our tongue. Our nervous systems contain sensory neurons, called nociceptors,

Because most people are unaware of the impact of Tastes, we each tend to choose foods according to craving: an emotional choice, known as “crimes against wisdom” in Ayurveda. According to the

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ancient system of medicine, foods should ideally be chosen for the properties that can help keep us healthy. Most likely, taste is the way ancient herbal medicines were discovered and used. Taste and smell are probably how animals know what herbs to eat when their bodies need some help.

In Ayurveda there are six Tastes which should be consumed daily: Sweet, Sour, Salty, Pungent, Bitter, and Astringent, each of which is dependent on the Five Phases of Ayurveda.

SWEET TASTE Sweet foods are called “comfort foods” because of their soothing and smoothing qualities. The Sweet Taste is important, as it provides nutrients to maintain our bones and cellular structures. The Sweet Taste also has a cooling property, which is why many prefer to eat more fruit in the summertime. Foods that are considered Sweet do not actually need to have a sugary sweet taste. Animal-based products are especially Sweet due to their excessive protein and high caloric content. Consuming too much of the Sweet Taste can result in weight gain and excessive fat or water weight.

Examples of the Sweet Taste: Grains Nuts Fruit Animal Products

nausea or vomiting, wrinkled skin, burning sensations, and loosening of teeth.

Examples of the Salty Taste: Seaweeds Sea Salt Epsom Salts Celery Parsley Root PUNGENT TASTE More so than the other Tastes, Pungent conveys the quality of heat and dryness. Think of cayenne pepper and other warming spices such as garlic. The heat imparted by the Pungent Taste improves digestion, burns up mucus, and reduces dampness — this is why we use spices in our foods. However, the heating quality of the Pungent Taste can cause burning sensations, thirst, depletion, and dizziness. The dizziness comes from the uprising of heat, just like you can observe heat radiating from a hot sidewalk in the summer. The same thing happens in the body if there is too much internal heat.

Examples of the Pungent Taste: Onion Garlic Chilies Mustard Radish Photo by Chelsea Shapouri | unsplash

SOUR TASTE The Sour Taste helps to improve metabolism and digestive ability. With increased metabolism comes an increase in energy and heat, which can have a drying effect on mucus or a damp quality in the body.

However, consuming too much of the Sour Taste can result in a dry mouth, excessive thirst, and weight gain.

Examples of the Sour Taste: Lemon Orange Peel Vinegar Beets Raspberry SALTY TASTE The Salty Taste helps to transport moisture into the body and has a softening effect on the body’s tissues.

It also has a quality of heat that helps digestion.

Consuming too much of the Salty Taste can have a laxative effect and make you feel thirsty and dry.

Excessive amounts of the Salty Taste may cause

BITTER TASTE The Bitter Taste has significant cooling and moving effects and, therefore, an ability to alleviate heaviness in the body. The cooling effect of the Bitter Taste helps detoxify by reducing heat (infection and inflammation).

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Photo by Hilary Hahn | unsplash

through the system, keeping it from stagnating and accumulating. If too much of the Bitter Taste were to be consumed (which is rare since most diets lack this Taste), one might experience emaciation, weakness, rough and dry skin, and dizziness.

Examples of the Bitter Taste: Coffee Cocoa Chocolate Olives Chicory Escarole

one would eat more warming foods (Sour and Pungent Tastes) and avoid the cooling foods (Sweet and Bitter Tastes). If the weather is cool and damp (winter), one would eat more warming and drying foods (Sour, Pungent, and Astringent Tastes). In summer, one would eat more cooling and perhaps moistening but light foods (Bitter, Sweet, Salty, or Astringent)

SEASON

The Astringent Taste has a drying effect on the body and can alleviate a runny nose, decrease excessive sweating, and tighten and constrict tissues. Eating too much of the Astringent Taste may cause dry skin, constipation, and thirst.

Examples of the Astringent Taste: Unripe banana Pomegranate Chickpeas Black Tea HOW TO EAT FOR THE DIFFERENT SEASONS Ayurveda instructs us to eat the foods that are opposite to the season we are currently experiencing. For example, during the cooler season that is coming up,

TASTES

Spring Dry, Cold Sweet, Sour, Pungent Winter

ASTRINGENT TASTE

CONDITIONS

Cold, Damp, Heavy

Sour, Pungent, Astringent

Summer Dry, Hot Sweet, Salty, Bitter Summer

Hot, Damp

Bitter, Astringent

The idea behind balancing the Six Tastes at every meal is not only to maintain health, but also to inform your taste buds—and, subsequently, your brain—that you have received an adequate amount of nutrition. Balancing the Six Flavors satisfies your physical system, making you less likely to overeat.

With autumn and the holidays coming up, keep the Six Tastes in mind to help keep you from overeating and gaining weight.

1 Green, B 1999. Why is it that eating spicy, "hot" food causes the same physical reactions as does physical heat (burning and sweating, for instance)? Scientific American, Thursday, October 21, 1999.

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SAVOR

Real Tasty

Jennifer Meyers is changing the face of snacking with her handcrafted, 100% organic, vegan, gluten free, paleo, refined-sugar free, incredibly delicious energy bars and raw organic desserts.

BY BETH WEITZMAN

O

Originally from Harrington Park, New Jersey—a small town about 45 minutes from NYC—Jennifer Meyers is an inspiration. Turning a less than ideal health circumstance into a positive force, educating herself about the power of food, Meyers understands about turning lemons into lemonade.

She was living in Brooklyn when COVID hit and, as was the case for most people at the time, things were extremely stressful. Acting on an urge to “get the heck out of New York City” and a feeling that the desert was calling, she booked a one way ticket to Phoenix in January of 2021. She hasn’t looked back since.

From the moment I met Meyers and tasted her superfood confectionary creations (made without artificial flavors, additives, preservatives, or chemicals) at the Old Town Scottsdale Farmers Market, I was hooked. Here, in our tête-à-tête, she shares her journey “to minimize our Photo courtesy of Earth Sugar environmental footprint, inspire culinary creativity, and ensure our own human health by doing dessert differently.”

Tell us more about what prompted your move here?

I was messaging with an old friend, Joey Rizzo, from high school who lived in Arizona and after our extremely brief conversation, I decided to book a trip to the desert. My one week trip turned into the most magical month of my life. I fell completely head over heels in love with Joey and hiked easily 100+ miles worth of desert. I traveled to Tucson, Sedona, Flagstaff, Phoenix, etc. Joey took me to

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every part of Arizona, and I fell in love with all of it.

What were you doing leading up to founding Earth Sugar?

I was the Director of Research & Development for a plant-based innovation company called Lavva.

I was working in Brooklyn in their test kitchen, helping design new food products from concept to commercialization. I always had an affinity for food, but I never saw myself as a true professional. This job was such a fantastic opportunity because I learned how damn good I was at this!!! I was creating ideas from scratch, and I had all the tools to create. It was fantastic.

What inspired you to start Earth Sugar?

As a young kid, I grew up eating anything I wanted.

Chicken fingers, pizza, hot dogs, Funyons, candy, etc. I was an Iron Horse.

My grandparents owned a local grocery store so I had direct access to lots of junk and candy. When I turned 14 and transitioned into high school, my stomach started becoming an issue.

I developed severe IBS and began traveling to a nutritionist to nail down my diet. They told me to go gluten free, soy free, and

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dairy-free, and to only eat “whole foods.” This was in 2009, I believe, so wayyy before ~the gluten free~ movement was trending. I really hated speaking up about my dietary needs, so all through high school I continued to avoid my nutritionists’ help and tried to live on with society. It wreaked havoc on my system. By the time I got to college at Penn State, I was in a really rough place. I was so bloated, swollen, and sick and had easily gained 20-25 pounds of water weight due to chronic constipation. I decided to learn absolutely everything about health and nutrition and used my time in college to completely re-write my story.

Where did you begin?

I was lucky enough to bring my car to college, so I started to take daily drives to Wegman's after class. I would go with a clipboard and notebook and write down everything single product I saw and started to do deep dives on gluten free research. I was studying journalism at the time so this way of approaching things was very cathartic to me. Soon enough, I was whipping up healthy meals and snacks like crazy in my apartment! I was eating avocados, lentils, making veggie burgers, and sharing recipes with my friends. I would hang out at the farmers markets and have the best time. I was training and competing in Spartan Race, and I even won 3 heats in my age group! I feel like I had hacked the code of health, and it was life changing. My connection to food was really exciting at this time.

How did you navigate the ups and downs?

After college, I landed a job at ID Public Relations in Hollywood. I was working with clients like Alicia Keys, Sam Hunt, and Steve Martin, and working huge Red Carpets like the Grammys and movie premieres.

It was perfect, because I am a workaholic, but it was horrible because I am a workaholic. I was 21 and working myself to the bone. My digestion pretty much crumbled due to stress. I was about 105 pounds and mostly on a liquid diet for the year I lived in Los Angeles. I began seeing a holistic doctor who taught me about the importance of raw foods, meditation, whole body health, and really just expanded my consciousness. I decided to take on the 30 day Elemental Diet for SIBO (Small Intestinal Bacterial Overgrowth), which consisted of me drinking a vitamin drink for 30 days without any solid food. I was so freaking skinny, it was terrifying. I remember

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lying down to go to sleep at night and feeling like my pulse was so slow. It was crazy. After that diet I weighed 98 pounds, and I promised myself I would stop restricting and start living. I couldn't believe my healing was based on restriction and shrinking.

I wanted my brain back, my body back, and my life back. So I started to rebuild.

Share with us a bit about that journey…

Rather than focus on “diets,” I started to focus on my connection to nature and earth based foods. I would eat fruits, vegetables, nuts, seeds, and ancient grains, and just expanded my diet above and beyond any “protocol.” I spoke and got acquainted with my farmers and learned about my personal supply chain. I learned

Photo courtesy of Earth Sugar

that the Earth had everything I ever needed to heal: from herbs to fruits to vegetables to mushrooms—it’s magnificent. It’s horrible that the American Standard Diet doesn’t even graze the surface.

Why was it important to create 100% organic, vegan, gluten free, paleo, refined sugar free snacks?

I use whole foods and nothing else. No chemicals, no fibers, no junk. I don’t make food by manipulating the ingredient label or the macros. There’s not a team of 300 working on a new flavor profile, it’s me. Someone who is trying to create more happiness, health, and love in the world. I hold this standard because it produces products that make people feel good emotionally, mentally, and physically. Eating is a full body experience and to many people, it can be an intensely emotional experience. I wanted to create a safe brand people could rely on.

Where do you produce your products?

We have our own facility in Tempe, AZ where we manufacture, sell, and distribute our products ourselves!

Tell us about the making of the caramel snack cake (we can’t get enough!)…. and the energy bars…

OMG the cake is so good. I made a cake because from age 14 to 27, I never had a birthday cake.

During this time, I was left to eat dry gluten free cupcakes, pound cake and all of the imposters. Also, every single poor gluten free kid is sick and tired of being served berries after dinner. I wanted to make something completely new and separate from the other junk. You don’t have to be gluten free or vegan to enjoy my treats. They are nutritious, delicious, and perfectly portioned so you can experience taste pleasure without the repercussions we are used to.

Do you have a favorite flavor?

Cinnamon Raisin! It tastes like french toast and smells soooo good during production. If I could design my own candle, Cinnamon Raisin is what it would smell like!

What’s new for fall?

Pumpkin Spice and Apple Pie! From where do you source your ingredients?

All over! We work with a lot of local vendors for our dates and berries. Our other ingredients come from various organic farms!

Share with us your sustainability practices.

Our kitchen is 100% raw—we blend, we don’t bake. We designed our own hydraulic press powered by an air

compressor to smash our own bars so it’s really simple, sustainable, and efficient. We have minimal amounts of trash, don’t use any water to make our products, and our bars are shelf stable! Our products are naturally vegan as we only use fruits, nuts, and seeds.

Tell us about your packaging…

We design all of our own graphics, and our boxes are made from recyclable materials!

Most memorable moment to date?

The first day Joey and I did a farmers’ market together. I’ve never had someone support my dreams so unconditionally. When I saw my man in action selling at the farmers market, I lost my mind. It's incredible that we have this working relationship.

He is my best friend. We hopped in the car that day, counted the cash and high-fived. We were so excited to make $800, and we had no idea where this journey would take us!

What’s next for you?

Growing and expanding! We are building our wholesale channel and doing so many more events in Arizona. It’s a really exciting time for the brand.

Where can readers find Earth Sugar?

We ship nationwide from our website www.loveearthsugar.com. Readers can use the code ‘GreenLiving’ for 10% off all orders! We also do local Arizona farmers markets on Saturdays and Sundays, including Old Town, Gilbert, Chandler, High Street, Sedona, Flagstaff, Roadrunner, Park West, and Payson. We are also in small boutique retail stores in Arizona with distribution in New Jersey, Texas, California, and Pennsylvania!

Let us design the perfect trip to help reduce your carbon footprint.

Book a trip and mention Green Living magazine get a free travel guide.

480-788-6832

greentravelqueen@gmail.com

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TRAVEL

Marvelous Marana

A destination with something for everyone Photo courtesy of Town of Marana Economic Development and Tourism Department.

BY TJ KEOGH

L

Likely anyone who has ever lived in or visited Arizona knows that the state has a lot to offer. For locals and tourists alike, it’s not hard to find something to see or do. But even in Arizona, some places simply stand out, and the town of Marana is one of them.

Situated northwest of Tucson, just sixty miles north of the Mexican border, Marana exists in a kind of Goldilocks zone—not too big, not too small, steeped in natural beauty, and still able to remain unspoiled.

Marana has a certain magic and a wealth of resources both natural and human-made. The town has parlayed all of this into recent successes that have made it one of the preeminent tourist destinations in the Southwest.

But what accounts for this synergy? The best explanation can be summed up with one word: variety.

Many tourist locations can claim only a few attractions, but Marana boasts a great deal more than that. This is also a destination with a demonstrated commitment to sustainable practices and a common-sense approach to locally sourced agri-business. The city’s first-rate

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tourism website, www.discovermarana.org, highlights most of these attractions and some well-designed tours for those who are just discovering Marana. It’s a great starting point for exploration of this gem of a town.

The tourist mecca that Marana has become is a relatively recent development. Long known for its agriculture (Native American tribes have been cultivating crops in the area for at least a thousand years), the area began to see a surge in development in the 1990s. The focus on sustainability and organic farming came later; after all, even Rome wasn’t built in a day.

AGRICULTURE AND FARM-TO-TABLE CUISINE The choice of where to begin any adventure in Marana of course depends upon the personal tastes of the adventurer. For a home base, though, you

simply can’t beat The Ritz-Carlton Dove Mountain, a picturesque resort nestled in the desert hills, and which also happens to be the only five-star, fivediamond rated resort in Southern Arizona. “Ritz Carlton’s commitment to personalized service is what separates us from other hotels. But it offers sustainable services, as well. We keep the focus on the things that are important,” says Michael Aylmer, Director of Sales and Marketing. Some of Dove Mountain’s efforts include replacing singleuse toiletries with refillable ones, a robust recycling program, purchasing sustainable seafood, and replacing incandescent bulbs with LEDs. Saguaro cacti line the walkways, and the views from the luxury casitas offer an unsurpassed rustic beauty.

Many culinary options feature locally sourced and organically grown grains and produce. The resort cultivates its own ‘microgreens,’ and a citrus orchard on site produces several varieties of oranges. Executive Chef Carlos Sierra makes a concerted effort to include indigenous ingredients in his cuisine, such as mesquite flour and prickly pear cactus.

The themes of “local and organic” are now deeply ingrained in Marana culture, and you don’t have to look far to find numerous examples.

Following this thread, one could easily delve into the interconnectedness of Marana’s producers and consumers, connecting the various dots. The restaurants at Dove Mountain serve dishes featuring ingredients produced by local farmers, as well as Catalina Brewing Company beer crafted with White Sonoran wheat.

Likewise, at the popular Barrio Bread White Sonoran wheat is a key ingredient. In 2022, owner Don Guerra won the James Beard Award for "Outstanding Baker, Southwest." Prior to that he also named one of the Top Ten Bakers in America

by Dessert Professionals magazine. He also received the Leveraging Your Localness award from Bite Magazine, Good Food Finder USA and Local First Arizona.

The desert around Marana, while not an obvious environment for agriculture, is actually ideally suited

for it. The area boasts cotton fields, Sonoran wheat, and agave. “Agricultural heritage kind of drives our brand identity,” says Ryan Wissmann, Economic Development Specialist for the town. “We’ve come to embrace it.”

LIFE IN THE HEART OF THE DESERT Marana residents are an active and welcoming lot who are proud of their community. The town puts on four signature events each year in addition to a few smaller ones, showcasing all that makes Marana such a special place. “We want guests to walk away thinking this was one of the best events they have ever attended and then come back to the next one,” says Shelby Scheer, Special Events Supervisor for the Parks and Recreation department. “We want our event locations to be memorable, so guests become better acclimated with the town and are able to become ambassadors.” Word spreads quickly when people enjoy their adventures.

Photo courtesy of Town of Marana Parks and Recreation Dept.

And there are so many adventures to be found in Marana! Outside of the town itself, there are over 100 miles of hiking and biking trails. The wildlife appreciation opportunities are some of the most renowned in the country. The El Rio Preserve alone is a magnet for birders. People come in large numbers just for that experience, following the wave of ecotourism that grows more popular every year.

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For those who want to explore the region’s history and archeology, the area around Marana has a remarkable number of Native American sites, petroglyphs, ancient cultivation centers, and ruins such as Casa Grande and remnants of the Hohokam civilization. Guided tours are offered, often led by native guides and ASM archaeologists and ethnohistorians. Contact the Discover Marana Visitor Center inside the Marana Chamber Office for more information.

Picture Rocks petroglyph from the Hohokam era. Photo courtesy of Town of Marana Economic Development and Tourism Department.

LOOKING TO THE FUTURE The challenges of remaining relevant while conserving natural resources can be tricky. Great strides have been made in water conservation and preservation, but agriculture will always be a major source of water consumption, especially in a desert environment. “I think we’re in a great position as far as water goes,” Wissmann explains. “But we have to be careful.” And with national attention comes higher demand and more pressure on local resources. “It’s a difficult balancing act,” says Wissmann. “As the town develops, you have to consider the needs of agriculture along with tourism. We must maintain the thing that makes people want to come here.”

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Adventure Awaits at White Stallion Ranch Owned and operated by the True family for more than 55 years, the award-winning White Stallion Ranch provides an authentic dude ranch experience coupled with the service and amenities of a fine resort. Ditch the electronics and immerse yourself in nature—think horseback riding, e-biking, and/or hiking through pristine desert, rugged mountains, and abundant cacti. There’s a reason Hollywood filmmakers have flocked to the Ranch for more than 70 years.

Nationally recognized for excellence in service and value, the White Stallion Ranch has received the TripAdvisor Travelers Choice Award in 2018, 2019, 2020, and 2021 and has ranked #1 on TripAdvisor’s list of 133 hotels in Tucson for 9 consecutive years. Additionally, the Ranch has been named as one of the 12 Best All-Inclusive Resorts in the United States (2019), while USA TODAY included it on their list of 10 Best Summer Vacations in the US for Families (2021).

Relish time spent with family and friends while enjoying additional amenities including archery, tennis, badminton, basketball, volleyball, spa, swimming, fitness center, movie theater, rock climbing, petting zoo, recreation room, and evening entertainment. The Ranch’s green initiatives include recycling glass, plastic, cans, paper, cooking oil, and horseshoes (used shoes become art projects for our guests), as well as selling manure for compost. Visit www.whitestallion.com for more information and booking.

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TRAVEL

Facts

Irresistibly Sedona

Seven reasons to get to know Verde Valley

BY ILCHIBUKO TODD

S

Sedona’s Verde Valley is a destination famous for its cultural evolution and opportunities for spiritual awakening. As the president of the Sedona Mago Center for Well-being and Retreat, I fell in love with the location and experienced a deep connection to the Valley, with its multiple vortexes, cultural history, and healing powers.

Nestled between the Secret Mountains and the Verde River, Sedona Mago, like the Verde Valley, is a fusion of cultures and history. It is located roughly at the center of an acute triangle in the western Verde Valley known as Tuzigoot, Palatki, and Honanki.

Here are seven fun facts about this irresistible spot in Sedona.

1

THE RED ROCKS TELL THE NATURAL HISTORY OF THE REGION Sedona’s red rocks formed about 210-370 million years ago. They are made up of basalt lava, Kaibab limestone, Toroweap sandstone, Coconino sandstone, hermit shale, Supai sandstone, and Redwall limestone.

The rocks have multicolored layers and strange shapes including spirals, hoodoos, and more. The famous red colors come from hematite (a type of iron oxide) that stained the sandstone. Limestones were built out of fossils from aquatic plants and animals from when tropical sea life was present in the Valley.

2

A VOLCANIC ERUPTION FORCED SETTLERS OUT LONG AGO An eruption of the Sunset Crater volcano in 1064 A.D., forced the people living there to migrate abruptly. Over time the volcanic ash, along with the increase in warm temperatures, caused the land

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to become fertile and rich with minerals that crops needed to flourish. This attracted ancestors of the tribes who left and others who lived outside of the Verde Valley to build towns that could support a lifestyle for their families.

3

MANY DIFFERENT CULTURES HAVE MIGRATED THROUGH THE AREA During the 1400s, climate change and warfare between native clans eventually caused the population to dwindle. By the mid to late 1800s, when American settlers invaded the land, only seminomadic tribes remained. Today, signs of previous peoples who populated the land can be experienced by seeing local site ruins, rock cliff dwellings, pueblos, and ancient pictographs.

4

JEROME EVENTUALLY BECAME A GHOST TOWN For about two hundred years (from 1100-1300 A.D.), the Verde Valley was an active and prosperous territory. During that time, an estimated 5,000 people lived along a major trade route called the Palatkwapi trail, where farming and agriculture bloomed. The second golden era came after the Spanish discovered copper in 1583 and mining took hold. Between 1883 and 1975, the Verde Valley produced 3 billion pounds of copper; 52 million pounds of zinc; 1.3 million troy

ounces of gold; and 48.3 million troy ounces of silver.

However, by the 1950s, the steady practice of roasting high- and low-grade ore had degraded air quality and negatively impacted the health of miners. The industry eventually faltered, and Jerome became a ghost town with fewer than 50 people living there. To rebuild, the city repositioned itself to rely on tourism as its primary source of income.

5

THE VERDE RIVER IS ONE OF THE LAST FREE-FLOWING RIVERS IN AZ While everyone is familiar with the deserts of Arizona and the red rocks of Sedona, many are unaware of Sedona’s Verde River. The Verde Valley is popular amongst photographers, kayakers, canoers, and adventurers due to its beauty, swimming holes, fisheries, river, and more. The river supports more than 100 species of birds, coyotes, deer, and other mammals.

It has three sections: the upper, which begins in Paulden and continues through the wilderness of the Coconino and Prescott National Forests; the middle, which begins in Clarkdale and continues along the Verde River Greenway into the Cottonwood and Camp Verde communities; and the lower, which begins at Camp Verde and passes through the Tonto National Forest before ending at Horseshoe Reservoir.

6

IT WAS A HOLLYWOOD HOT SPOT WITH MORE THAN 100 MOVIES BEING FILMED HERE Multiple Hollywood classics were created in Sedona’s Verde Valley, which included famous faces from John Wayne to Elvis. Some movies filmed in the area include “Apache,” “The Karate Kid,” “Midnight Run,” and many, many more. This Hollywood boom paved the way for the once-thriving town of Jerome to re-build.

7

IT HOLDS WORLD-CLASS GOLF COURSES, RESORTS, HIKING, AND MORE Sedona’s Verde Valley has more than 100 trails, eight golf courses, seven main vortexes, and countless luxury resorts. One of the prized places to visit in the Verde Valley is the Sedona Mago Center for Well-Being and Retreat. Situated on 173-acres, the not-for-profit organization offers healing, spiritual, and self-discovery retreats, plus personal development workshops. It’s the perfect place for a restorative stay.

The Center was established to share the principles and spiritual practices of ancient wisdom and tradition of SunTao with one central mission: to love humanity and the Earth.

Arizona Sands Club, Tucson’s premiere private Member business/social Club and unique event venue. Located in the UofA Football Stadium.

Join us at our monthly Open Houses to learn more about the benefits of becoming a Member.

Connect with our Membership Directors or Private Events team by calling 520-621-8300.

RSVP to our next Open House

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DESIGN

Forty Years of Architectural Excellence

This year, Mark Candelaria, AIA, who founded Candelaria Design Associates 23 years ago, celebrates four decades of client-focused residential and commercial architecture — including green-inspired projects.

BY DAVID M. BROWN

T

This Scottsdale-based architect chose his career early; he’s been sketching, designing, and constructing buildings since he was a toddler in his native Denver. “His interest for drawing and painting started before age 2. As soon as he could hold a pencil, he would be scribbling. He’d sit on his knees and draw with his papers on the bed,” recalls his mother, Karin, who also raised him for seven years in Durango, Colorado, with his father, Donald.

Karin, an immigrant to the U.S. from West Germany via Canada, and Donald, an Army veteran whose ancestors had emigrated from Spain to New Mexico sometime around 1690, were having a new home built in Denver during the fall of 1962.

Candelaria, approaching his third birthday, helped his parents finish the backyard.

“He started to gather sticks and stones and everything else he could find to build his fort,” she says. “He would sketch [it] on paper, and then he would build.”

start another. “He’d have various neighborhoods and basically build these worlds based on what people wanted in them. You could ask for a big castle or a railroad station. I asked for Mile High Stadium in Denver, and the next day I got a Mark Candelaria in the CDA office. Photo by Diana Elizabeth. drawing,” he says.

During high school, he drew cityscapes. One surviving example is a drawing complete with highways, rail lines, neighborhoods, skyscrapers, city parks, trees, stadiums, and an airport, explains his eldest daughter, Tiffany, now Candelaria Design Associates’ media coordinator.

One of his high school buddies, Scott Graham, remembers that Candelaria would design one cityscape, finish it, then

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Once during summer break, Candelaria mapped out a real-world city in an undeveloped field behind his house and assigned jobs to the neighborhood children, including roadbuilders, police officers, and even the mayor, says his brother James, who still lives in Durango.

Candelaria’s city-making, however, was a group process.

“Everyone was involved, the whole school,” Graham adds.

“He made you feel you had ownership.”

THE ‘WORKING WITH’ SPIRIT Candelaria, an award-winning architect, has encouraged “ownership” throughout his

career: by clients, CDA’s partners and associates, and collaborating firms. They are completely engaged in the design process because of Candelaria’s relationship-building.

specializing in custom residential, and boutique design. He and his three business partners, Meredith Thomson, Tim Mathewson, and Evelyn Jung, today work with 20 associate architects.

“It’s designing with the client and not for the client,” says a CDA project manager, Mathew Grove. “It’s quality over quantity, and it’s making relationships.

More often than not, our clients remain close friends after their home is complete.”

Semi-retired, Candelaria is transitioning his ownership to the partners and slowly reducing the quantity of commissions he accepts. “I’ll be focusing on just a few marquee projects each year and hope to continue writing, painting, playing the piano, writing music, traveling, and, of course, cooking and enjoying time with my wife, Isabel, and my family,” he says.

An award-winning interior designer, Isabel owns Earth & Images in Phoenix.

One longtime friend, John Schultz, founder of Scottsdale-based Schultz Development Corp., a luxury home builder, has worked closely with Candelaria, including on three Schultz family homes.

“Mark has a knack at making the design process fun for his clients, and he does a great job of engaging them in the process. The projects start by the two of us working together with our clients through the entire planning, design, and building process, and Mark staying involved through client move-in and many years after.”

Another long-time project partner and friend, interior designer Donna Vallone, notes that she and Candelaria have worked together on numerous projects for four decades. “As an architect, he has no ego when it comes to working with team collaboration for a well-designed project,” says Vallone, who opened Vallone Design in Scottsdale 40 years ago. She adds that he is also an ace chef who cooks celebratory meals for clients and ends the evening as a musician, playing the piano.

MANY STYLES, ONE GOAL: CLIENT-CENTRIC DESIGN After taking courses at the University of Colorado and Arizona State University, Candelaria started his first architecture job in March 1982 as a draftsman for one of his ASU architect professors and mentor, the late George W. Christensen, FAIA. An early project with the Phoenix company was the famed Enchantment Resort in Sedona.

In August 1999, Candelaria opened CDA in Phoenix,

The Johnson Residence, Paradise Valley. Photo courtesy of CDA

CDA’s work is predominantly new-build luxury residential, from 2,000 to more than 60,000 square feet, mostly in Arizona but also west to California and east to the Hamptons in New York. “We create many homes in all different styles and locations now across the world that exemplify our wide array of styles within the local setting, be it in Arizona, the ocean, the mountains, or now in the jungle; all have a direct influence on our design direction — primarily to capture views,” he says.

Examples are Old World, Transitional, Contemporary, Rural Mediterranean, Tudor Revival, Spanish Colonial, Modern Farmhouse, and even a recent “printed” Habitat for Humanity home in Tempe, Arizona. “Our

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signature style and what we are most recognized for, however, is our traditional classics that are timeless and keep going up in value,” says Candelaria.

He is passionately devoted to traveling and finds inspiration for different home styles during his annual Candelaria Design-hosted trips. “You just have to be aware and always be looking and soaking up ideas.

That is what good design is: something that positively stimulates all of your senses. And our job is to create this experience through the creation and end result of our projects and homes,” says Candelaria.

Green projects have become increasingly important for the firm. Jerry Meek has been building custom homes and projects with a sustainable commitment

completed the “Zona Verde” home, which became the first residence in town to achieve LEED for Homes certification. LEED signifies Leadership in Energy and Environmental Design, a green building certification program developed by the nonprofit Chicago-based U.S. Green Building Council (USGBC).

On a five-acre lot, the eight-bedroom, nineand-a half-bath Zona Verde home LEED credits include a ground-mounted solar farm comprising about 20 arrays for solar hot water and power; a smart “fertigation” system using gray water; and a commercial-grade central heating and cooling plant.

Landscape architect, the Berghoff Design Group, saved and replanted all of the original plants, trees, and cacti from the original property, some of which are more than a century old.

Another architect, Brent Kendle, AIA, principal of the Kendle Design Collaborative in Scottsdale, has known Candelaria for 25 years. One of his earliest career memories was asking other Valley architects for professional advice.

“Mark responded almost instantly, showering me with expert advice and sharing resources vetted by his many years in the business.

Mark’s generosity helped spur a strong conviction in the power of selflessly sharing with others,” he recalls. “I continue to seek out Mark’s opinions and professional knowledge, as well as his friendship, to this day.”

Kendle adds that Candelaria designs not just spaces; he designs lifestyles. “When an architect focuses on the lifestyle of his or her clients, as Mark has done, they design more meaningful homes for them, homes that truly resonate with the individuals they are designed for.

Mark seems to effortlessly blend beauty and livability into his homes without compromising one for the other,” he says.

Candelaria Design staff at the Larry Fitzgerald Residence. Photo by Duane Darling

for 44 years as founder of Desert Star Construction.

For most of this time, he has partnered with Candelaria, including on a net zero energy home.

About 13 years ago, CDA and Desert Star began coordinating on the restoration of the historic El Chorro Lodge — the first full-service restaurant to achieve LEED Gold. The original building was the Judson School for Girls, which opened in 1934 in what is now Paradise Valley. The team salvaged much of the original structural elements, including the adobe walls; rescued 75 percent of the construction waste from the landfill; and used low-emission new products to prevent off-gassing, Meek explains.

Also in Paradise Valley, Meek and Candelaria

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Mark and Tiffany produce a monthly podcast, “Inspiring Living with Mark Candelaria,” during which he speaks with inspiring people about their lives and careers. And due in January is a coffee table book featuring 12 pivotal Candelaria projects, each paired with one of his recipes. For more information, visit www.candelariadesign.com.

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TECHNOLOGY

Electric for All

Phoenix-based Lectric launches new eBike with 150 lb carrying capacity, top speed 10 MPH limiter mode, improved motor, and new comfort upgrades.

BY MIA MILINOVICH

T

The idea for Lectric eBike was born in Minnesota, from life-long friends Levi Conlow and Robby Deziel. Conlow’s dad was looking for an affordable, quality eBike, and when he couldn’t find anything, he turned the problem over to Levi and Robby. The pair had already wanted to develop a business together and only needed an idea.

The duo got to work in a small garage in Phoenix.

Among the most important features? “The bike needed to fold, so it could fit in the trunk of his Honda Civic,” said Conlow, regarding the XP’s first models.

On October 3, 2022, the innovative and inspirational brand held a special event at their Phoenix headquarters and showroom (much larger than the small garage they started in) to announce the latest addition to their family of eBikes.

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An eye-catching row of XP 2.0 model bikes lined the event’s entrance. This model of the Lectric eBike is the most popular. In fact, according to the company, in 2021 it was the 3rd most popular electric vehicle in America, behind only the Tesla Model 3 and Model Y. Before the announcement, guests socialized in Lectric’s lobby, where I had a chance to speak to Christian Dennis, the company’s influencer marketing manager, about the importance and impact

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of eBikes. He believes that the growth in popularity of eBikes can be attributed to COVID, “when people started trying to get out more in the limited ways they could.” Since then, their popularity has only continued to grow, and eBikes are very much considered a viable option for transportation. In cities where public transportation is already prominent, eBikes have an enormous opportunity to thrive— they’re cheaper than cars, easier to store, and, overall, more eco-friendly.

According to Dennis, Lectric is trying to break into the college scene with their bikes. “Campuses like ASU, for example, are designed perfectly for eBikes,” said Dennis. Not only does Lectric offer the XP Step Thru 2.0 model, which typically costs around $1,000, but they also have a Lite version of the 2.0. This bike is cheaper than the traditional 2.0, costing about $800. Dennis explained the compelling elements of the bike for college students include its smaller size and affordability. Similar to the 2.0, the Lite models fold in half for portability. Dennis noted that college students could use this to their advantage in smaller dorm spaces.

About half-way through the event, after attendees were given the chance to test ride 2.0 models, company co-founder, Levi Conlow, spoke to guests about the successful performances and reviews for their XP 2.0 model. He also discussed Lectric’s constant drive to improve upon their designs to fit their customers’ ever-changing needs.

Enter Lectric’s new model, the XP 3.0. The innovative model will be the first in the line to allow for passenger capability, with its built in rear rack which is able to support 150lbs. Riders have the option Photos courtesy of Lectric eBike

to purchase a passenger package complete with a cushioned seat for the rear rack, handle bars and wheel pegs. “Too often was I at a buddy’s house, and he only had one bike,” said Conlow in introducing the new model. “Isn’t it more enjoyable to experience life with others?”

The carrying capacity (rear rack) for the new XP 3.0 is a vast improvement compared to the XP 2.0’s previous 75 lb. capacity. Lectric wanted the bike to remain in the XP family, meaning it has a lot of similar features, including a hidden battery. Beyond an increase in carrying capacity, Lectric also wanted to do its part to limit the number of accidents that happen. The new model features an optional “Passenger Mode,” which limits the bike’s top speed to 10 MPH and adds “an additional level of protection” for passengers.

Other notable changes in the model 3.0 include an improved motor and new comfort upgrades. The new motor is built to handle the extra weight, described by Lectric as “an 850W peak motor with 55nm of torque.”

At the event, Conlow also noted the softer handles for improved comfort and a customer-recommended sleeker seat.

Additional notable features of the XP 3.0 include “five levels of pedal assist and throttle, a top speed of 28 MPH, puncture-resistant 20” x 3” fat tires, front suspension fork with 50 mm of travel, and a standard or long-range internal lithium-ion battery.”

The 3.0 is estimated to retail for $1,099. “This is the first and most affordable dual-passenger EV out there,” said Conlow.

Lectric is hoping to reduce carbon emissions from constant car use by giving people a viable transportation option. The brand is a member of Arizona Forward and hopes to become more involved with legislation on bike reform. The first step toward a broader change is making it safe for riders everywhere, which Lectric recognizes. Laws for eBikes lack consistency, according to the company’s PR representative, Ashlee Larrison. Lectric also encourages company-wide involvement by providing incentives for carpooling to work—doing its part, inwardly and outwardly, to incite change.

For more information and online purchasing visit www.lectricebikes.com.

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Your Key to the Community SEPTEMBER / OCTOBER 2022 The Arts & Culture Issue frontdoorsmedia.com

The Play’s the Thing

Community, Philanthropy & Lifestyle

Southwest Shakespeare’s Debra Ann Byrd on Standing Out and Standing Up

Community, Philanthropy & Lifestyle

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GREEN

Scenes

November Events Throughout Arizona

CENTRAL ARIZONA November 13-16 Sonoran Desert Trail Running + Wellness Retreat This three-day all-inclusive retreat is designed for women who love to run as part of their self-care. Held at the JW Marriott Scottsdale Camelback Inn Resort & Spa, the event is a great opportunity for Valley women to focus on themselves, embrace healthier food options, and get fitness and exercise back on track, all while giving back to their communities. Additional details on the retreat are available online at www.runwildretreats.com/sonorandesert-trail-running-wellness-retreat/.

November 9

November 15-16

Kristallnacht Remembrance Day

Origins Project Foundation

The Arizona Jewish Historical Society will be one of only 12 locations worldwide to feature a holographic-like video of a Holocaust survivor. Part of a new exhibit, Stories of Survival: An Immersive Journey through the Holocaust, the exhibit will feature an interactive real time Q&A holographic of Oskar Knoblauch, a local survivor of the Holocaust, whose mission is for the horrors of the Holocaust never to be forgotten. He will answer questions from visitors and share the lessons he learned of treating humans with respect, understanding self-love, and speaking up for those being bullied and mistreated. The event will be held at the Arizona Jewish Historical Society at 122 E. Culver Street, Phoenix, AZ, 85004. To learn more about the holographic, please visit www.azjhs.org/interactive-hologram-holocausttestimony-experience.

Interested in learning about the Big Bang Theory, black holes, and the new James Webb Telescope? Then this event is for you. An out-of-this-world two-day event hosting Nobel prizewinning scientists from NASA, Caltech, MIT, and more will be on hand to discuss all things space. Speaker events will take place on November 15, featuring biologist Richard Dawkins and Lawrence Krauss for a discussion on the state of science. Then on November 16, speakers include Nobel prize winner and senior NASA astrophysicist John Mather, as well as Kip S. Thorne, Professor Emeritus at Caltech. Also on hand will be Alan H. Guth Professor of Physics at MIT and Lawrence Krauss, President of the Origins Project Foundation. The event will take place at the Orpheum Theater in Phoenix. Tickets and information available online at www.originsproject.org/events/.

November 13

November 19

Community Clothing Swap & Shop

Annual Christmas Tree Lighting at Outlets at Anthem

Do you have some pre-loved clothing that no longer brings you joy or doesn’t fit? FOUND:RE Phoenix is holding a clothing swap and shop event, bringing the community together to trade, barter, or sell gently used clothing, jewelry, shoes, bags, etc. at 1100 North Central Ave in downtown Phoenix. This is a great opportunity to share clothing and accessories you want to re-home and to look for some new styles that someone else would like to shed from their closet. Adding to the event will be a DJ spinning beats, and the first 25 people in the door will get a complimentary gift bag. The event will be held from 12 pm to 3 pm with raffles held throughout. Attendance is free. Visit www.eventbrite.com/e/community-clothing-swap-shop-partytickets-422955580527 to RSVP to attend the event.

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In honor of the holiday season, Arizona’s tallest fresh-cut Christmas tree will be on display at the Outlets at Anthem in North Phoenix. The tree, put into place earlier this month, will be topped with a three-foot tall copper star, more than 1.5 miles of LED lights, and roughly 5,000 ornaments and bows. Spectators are welcome to come out to join the festivities for the 21st annual tree lighting event. For additional information visit www.outletsanthem.com.

NORTHERN ARIZONA

SOUTHERN ARIZONA

November 4

November 4-6

Page-Lake Powell Balloon Regatta Street Fair

Tucson Celtic Festival and Scottish Highland Games

This two day event is the largest of its kind in Page and is held in conjunction with the Balloon Regatta, which includes 60+ hot air balloons. Guests are invited to visit the beer garden, enjoy live music, and more. Vendors will include concessions, artisans, and other must-visit businesses. There will be inflatables and other kid-friendly activities as well. For additional details on places to stay, cost of event, ways to participate, and more, visit www.pagechamberstreetfair.com.

This festival provides a gathering place for people interested in Celtic arts and culture, traditional dress, crafts, foods, music, dance, literature, and much more. Live music performers include Celtic rock band Tempest, musical talents of Celtica Nova, and Scottish Highlands musical sounds from Traveler, among others.

The three-day event kicks off on Friday night and concludes Sunday afternoon with the closing ceremonies. For more information on the event schedule, ticket prices, and more, visit www.tucsoncelticfestival.org.

November 12 Walkin’ on Main Wine Tasting The City of Cottonwood and the Verde Valley Wine Consortium are celebrating wine country with a special wine tasting event in the heart of Cottonwood. Taste some of Arizona’s finest wines while viewing art and other vendor exhibits, or while visiting local galleries, shops, and restaurants in Old Town Cottonwood. The event also features a car show and live music. The event is free to attend, although tickets must be purchased for the winetasting. Early bird tickets are $22, and include 6 tasting tickets and a commemorative glass. Veterans will receive 8 tasting tickets in honor of Veteran’s Day. Tickets will also be available the day of the event at the door for $25. Tickets can be purchased online at www.eventbrite.com/e/walkin-on-main-wine-tastingtickets-429848858507?aff=ebdssbcategorybrowse

November 25 – January 1 Annual Gingerbread Village The Prescott Resort & Conference Center invites guests to come and celebrate the holiday season by checking out specialty designed gingerbread houses. A great way to kick off the holidays and enjoy creations from all ages, this is the 30th Annual Gingerbread Village. Submissions are brought in from all over the region, with applications currently being accepted. Proceeds benefit Hungry Kids Project in Prescott. For more information and to get participation details, please call 928-776-1666.

November 19 El Tour de Tucson Tucson and parts of Southern Arizona will host the 39th annual El Tour de Tucson, one of the premiere bicycling events in the region. More than seven thousand bicyclists are expected to take part in the annual event that combines charity, community, health, and wellness. People of all ages and abilities from not only Arizona but across the U.S. can participate. There is a 100mile ride, Metric Century 100 KM (62 miles) ride, and a Metric Half Century 50 KM (32 miles) ride. There are also Fun Rides consisting of 10, 5, and 1-mile rides. To learn more about the rides and how you can participate, visit www.eltourdetucson.org.

BUSINESS November 10

November 17-18

Phoenix Career Fair

DigiMarCon Southwest 2022

Choice Career Fairs is holding a hiring event at the Mesa Convention Center. Prospective employees will get the chance to meet with hiring managers from some of the best companies in the Valley. Attendees are encouraged to bring plenty of resumes, with appropriate contact information on each page. Also be sure to have plenty of appropriate supplies on hand, including pens, pencils, paper, business cards, etc. Admission to the event is free for any job hunter. Online registration ahead of time is suggested.

Learn more at www.choicecareerfairs.com/e/phoenix-careerfair-november-10-2022.

The annual Digital, Marketing, Media, and Advertising Conference will be held at the JW Marriott Phoenix Desert Ridge Resort & Spa over two days packed with the latest in digital marketing practices, current trends, practical solutions, strategy ideas, and networking opportunities. Attendees will get to check out the next generation of technology and innovations in their relevant fields. Learning sessions will cover topics such as content marketing, conversionrate optimization, email marketing, growth hacking, mobile marketing, and much more. Tickets and additional information are available at www.digimarconsouthwest.com.

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Your family, your way

Marriage and domestic partnerships bring many changes to your life – and your finances. In addition, LGBTQ couples and families may have different priorities and challenges that require careful planning. Whether your family includes one or two parents with kids, individuals or a couple, or grandparents wanting to provide for and assist future generations, you’ll want to review your state’s laws and how to best plan for your needs.

Mark Morales First Vice President - Investment Officer 20551 N. Pima Rd. #200 Scottsdale , AZ 85255 Direct: (480) 419-2016 mark.morales@wellsfargoadvisors.com https://home.wellsfargoadvisors.com/mark.morales

$WFAunknownDisclosures.get($!user.attribute01) © 2021 Wells Fargo Clearing Services, LLC. CAR-0921-02764

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