Jonesing for a Fresh Start
Chef Stephen Jones reimagines The Larder & The Delta
Slow Food Italy’s Barbara Nappini urges curiosity, consideration of what we eat
Savoring Style
Celebrate your love for food with these eco-chic and charitable jewelry lines
Mill and R.City have teamed up to make it easy to tackle food waste and support farms at the same time.
Over one-third of the food produced in the U.S. goes uneaten. Much of it ends up rotting in landfills, releasing greenhouse gasses. Meanwhile, local farms face increasing challenges to sustain their land and provide fresh, healthy food to our communities.
Prevent food waste at home
Mill turns your kitchen scraps and leftovers into nutrient-rich Food Grounds. It works automatically while you sleep, takes weeks to fill, and has state-of-the-art odor filtration to keep your kitchen stink-free.
Every month, R.City collects Food Grounds from Mill households and turns them into compost for local farms. Feeding our land, and our community.
Together, we can keep food waste out of landfills and help Phoenix Valley farms thrive.
Join the movement today and every few months you’ll receive a box of farm-fresh produce or a bag of compost for your garden — fresh from the Valley to your doorstep.
Try Mill for 30 days – no strings attached
Visit mill.com/greenlivingmag — or email billfrommill@mill.com to learn more.
Utilizing natural elements to balance water.
A few years ago, Exceptional Water Systems was asked to design a complete pump room system using our Ultra-Fine Bubble (UFB) technology for a one-of-a-kind, upcoming wave park in Mesa, Arizona. The park holds 2.8 million gallons of water, and the goal was to maintain crystal-clear water while keeping chlorine levels as low as 0.5 ppm. Traditional water treatment methods would have struggled to manage such a large body of water without heavy chemical use, but UFB technology allowed us to meet the challenge — and exceed expectations.
The
UFBs measure smaller than 100 nanometers, making them extraordinarily effective at oxidation and sanitation. The bubbles stay suspended in the water for long periods, releasing oxygen and triggering powerful chemical reactions. At the heart of our system is ultra-fine ozone, which on its own can be 20 to 3,000 times stronger than chlorine. These ozone-infused UFBs achieve 100% efficiency, creating a level of sanitation that far surpasses conventional chemical treatments.
One remarkable property of UFBs is that they implode rather than explode. This implosion generates hydroxyl radicals — one of the most powerful sanitizers on the planet. As a result, the water benefits from three natural yet highly effective layers of oxidation: Ultra-fine ozone bubbles, ultra-fine oxygen bubbles, and hydroxyl radicals.
Upon startup, we achieved an impressive ORP (OxidationReduction Potential) reading of 890 — all without using a
BY MICHAEL GEYER
single drop of chlorine. ORP is a critical measure of water sanitation, and most pools and water parks can only dream of reaching such high levels, even with elevated chlorine doses. This demonstrates the unmatched power of UFB technology in creating crystal-clear, safe, and healthy water while minimizing chemical use.
The Cannon Beach wave park project embodies Exceptional Water Systems’ mission: to deliver the highest water quality while protecting the environment and promoting health and wellness. By drastically reducing the need for chemicals, we help prevent harmful byproducts from entering sewer systems, wastewater treatment facilities, and our precious aquifers. This approach not only ensures a safe and pleasant experience for bathers but also safeguards the environment for future generations.
Incorporating UFB and ultra-fine ozone technology has allowed us to set new standards for water treatment. Our focus remains on providing the cleanest, safest, and healthiest water with minimal chemical interference, ensuring the best possible experience for users. As we continue to innovate, Exceptional Water Systems is proud to lead the way toward a cleaner, more sustainable future in water management as well as continue to strive to provide “Healthy Water for Humanity”… no exceptions!
Please contact us at sales@exwsystems.com for more information or call us at (480) 694-4709
A
Arizona’s
How to achieve balance without sacrificing the all of the
Culinary-inspired jewelry that looks good and does good
Chef
Durso's tips for radiant skin
A look at the eco-friendly fashion at Green Living’ s Prêt-a-Mode event
Sesshu Design examines the concepts of ultra-wellness and nutrition in home design
Big Marble highlights Jamaican traditions with a line of delicious, organic beverages
The Larder & The Delta reopens with a new menu and new location
Chickpea Flour Chocolate Cake + Indian Curried Chicken & Spiced Basmati Rice
Where to wine and dine in the Northern Arizona pines
EverestLabs is revolutionizing the recycling industry with AI
Dear Readers,
As a kid, it was a rule that no matter what we had going on as a family, we ate dinner together. There was no eating solo or any of the “everyone fends for themselves” type of meals that my friends often had at their houses. Most dinners were spent catching up on the activities of the day — school for me and my brother, work for my mom and dad. Even in the midst of familial conflict — with few exceptions — dinner was always had together, and no matter what was going on, everyone was invited.
I suppose that’s the reason I feel as though I’ve missed out on a chance to connect with my husband and stepson if I’m unable to have dinner with them, even if it’s just for a few minutes before they’re off to practice or our soon-to-be-teenager decides he’s had his fill of playful cajoling and dad jokes and retreats to his room. For me, food is the ultimate connector of human experience. A good meal (or even a not-so-great one) can be an opportunity to slow down and indulge in moments of discovery about the people we love most.
Last month, my husband and I ventured to Italy and while we kept ourselves very busy seeing the sights, we always looked forward to the opportunity to slow down enough to enjoy a meal. Whether taking in a simple panino while resting on a cobblestone curb in the Piazza della Signoria, strolling through the markets to pick out the juiciest fruits for an afternoon snack, or savoring the most delicate lemon risotto on a patio perched high above the Tyrrhenian Sea, these opportunities to savor both the food and the company were my favorite parts of our adventure.
Traveling to Italy not only reaffirmed for me the power of a good meal, it solidified my belief that slow food is good food. A friend of mine told me that eating bread and pasta in Italy wouldn’t bother my gut like it does here (I love carbs, they just don’t love me back). He was right. A bit of research points to certain Italian flours that are more easily digestible, but it also appears to be a reflection of how much less the Italians do to their food before they consume it — think less processing and less intervention with pesticides like glyphosate.
That’s why, when writer Gia Marie Amella sent me her idea to profile Italy’s Slow Food president, Barbara Nappini, I couldn’t say no. The Slow Food principles and disciplines of less intervention and support of resilient food systems are also why I was personally moved to dig into the food philosophies of Hajime Sato, a James Beard Award-winning sushi chef in Michigan who has been committed to serving only sustainable seafood since 2009. As it turns out, Sato gave me a lot to think about when it comes to dining at my favorite sushi spots around town. Perhaps the story will give you a few points to consider, as well.
Either way, share your thoughts and what comes up for you while devouring this food issue of ours — we’d love to hear from you.
Thanks for reading,
Shelby Tuttle Managing Editor
Got a burning question or comment? Reach out at editor@greenlivingmag.com.
Chicago native Gia Marie Amella co-founded Modio Media in 2006 and writes, produces, and directs award-winning branded and longform factual content. A former Fulbright Fellow, she spent a year documenting popular traditions in her ancestral homeland of Sicily. Her writing has appeared in Italy Magazine and The Italian American Review, and online for outlets like CNN and The Dreaming Machine. She lives with her spouse and rescue cat in Montevarchi, Tuscany.
Valerie is a certified nutritionist and microbiome specialist based in Los Angeles. Over the last five years, she has had the privilege of helping more than 3,000 clients achieve their health goals, helping them to sleep better, have more energy, reverse chronic health conditions and feel their best. For more on her work, visit www.nutritioncoachvalerie.com.
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U.S. Secretary of Agriculture Tom Vilsack joined local leaders at SRP in Tempe for a roundtable discussion on drought, wildfire risk, and the path forward for Arizona’s natural resources and rural communities. Vilsack underscored the BidenHarris Administration’s investments in building resilience and supporting small farmers.
October is Breast Cancer Awareness Month, highlighting the importance of early detection. Regular screenings, self-exams, and education around risk factors are vital. Emotional support and community resources, like Cancer Support Community Arizona, can significantly impact patients' journeys.
What an inspiring day at the Circular Arizona Symposium in Chandler! Green Living was thrilled to connect with so many passionate innovators, nonprofits, and sustainability advocates all gathered to discuss the future of our circular economy.
Child Crisis Arizona raised $1M at its 2024 Lunch for Love event to support the organization’s foster care and adoption services, family education, children's counseling, and health and wellness programs. CCA recently completed its eco-friendly Center for Child and Family Wellness, which is the new home to a comprehensive range of services for low-income children and families.
On Oct. 14, we gathered to celebrate our amazing 2024 Best of Arizona winners, runners-up, and nominees in a vibrant atmosphere filled with networking, delicious food, and inspiring stories. A huge congratulations to all who were recognized for their hard work and dedication!
The U.S. Supreme Court has denied emergency stays on two EPA actions aimed at reducing methane and mercury pollution, allowing protections that promise healthier air and prevent thousands of premature deaths to remain in effect. The EPA adopted protective limits on methane pollution from new and existing oil and gas sources under Section 111 of the Clean Air Act earlier this year.
According to the 2024 ALPLA Sustainability in Education Survey, 72% of Americans believe sustainability should be a core part of school curriculums, 79% advocate for integrating sustainability across subjects, and only 28% think this type of curriculum is adequately funded. Overall, 80% see this type of education as vital for the planet's future.
Newell Brands is partnering with recommerce platform Kidsy to promote sustainability by reselling open-box and overstock baby products from brands like Graco and Baby Jogger at discounted prices. This initiative helps keep returns and excess inventory out of landfills and extends product life cycles.
Terawatt Infrastructure has launched its first full-build charging site in Inglewood, California, featuring 29 DC Fast Chargers for light-duty fleets. With advanced automated management and real-time data insights, the site aims to enhance EV fleet reliability.
Georgia Power restored power to 1.3 million customers after Hurricane Helene, deemed the most destructive in the company’s history. At the beginning of October, updated damage estimates included more than 8,300 power poles that must be repaired or replaced, as well as damage to 1,600 transformers.
BY ANNA DORL
We’re finally in the middle of the “-ber” months, which means ‘tis finally the season to start thinking about holiday parties, guests, and celebrations. Searching for sustainable choices shouldn’t be an impossible undertaking, especially when it comes to finding alternatives to items we repeatedly purchase in our homes. It all really adds up over time — like plastic drinkware taking decades to decompose after a cocktail party, or used styrofoam and paper plates taking up more unnecessary space in our landfills. Here are five suggestions for ecoconscious kitchen choices to get you through the holidays.
Repurchasing brushes for cleaning around the house is a never-ending necessity. Many consumers are used to buying regular sponges and scrub brushes, which often just get tossed in the trash for a life in a landfill after they’ve served their purpose. Instead, check out the EcoCoconut Kitchen Cleaning Brush — a tough and biodegradable option to get you through loads of dishes or to help you tidy up the bathroom before company arrives. Its bristles are constructed from dried coconut husks, which are also sustainably farmed. EcoCoconut’s handles are created using FSC accredited timber from recycled rubber trees. This brush is naturally antibacterial and is packaged and shipped free from plastic. www.ecococonut.com
If you’re hosting or attending a party this holiday season, or if you just like sustainable skinny straws, HAY! Straws have got you covered. Whether you’re looking for cocktail length (5-inch) or the tall variety (7-inch), each straw is made using the stems of the wheat plant. HAY! Straws are 100% biodegradable and compostable, plastic free, and even gluten free. The inner diameter of each straw ranges from 3.5 mm to 5 mm. Purchase a single pack, stock up on wholesale, or choose an option in between. Either way, you’re saving a plastic straw from ending up in a sea turtle’s nose. www.haystraws.com
Cooking holiday dinner at home? Caraway’s Kitchen Gadget Set offers users a collection of five durable kitchen utensils constructed from non-toxic stainless steel. They are completely free from plastic, BPA, lead, PFAS, mercury, and phthalates. When you’re not using these tools, nestle them away in the 100% FSC-certified birch wood storage organizer that comes along with the set. The box offers a perfectly shaped slot to hold each item safely. This longlasting set comes with a can opener, a pizza cutter, a garlic press, an ice cream scoop, and a vegetable peeler. These gadgets can make great gifts for loved ones and excellent additions to your own kitchen. www.carawayhome.com
Aprons are a staple of a lived-in kitchen — who wants to make a messy meal and have the proof of it all over them? Simple Ecology offers an eco-conscious choice when it comes to cooking: an organic cotton apron that comes in multiple different color choices. With two generous pockets in the front and adjustability features to fit chefs of all sizes, this green garment doesn’t stop there. It’s created using Global Organic Textile Standard (GOTS) certified organic cotton. Even the product’s packaging is intentional towards the Earth. Reusable paper shipping envelopes are made from sustainable harvested paper and receipts come printed on “tree-free” sugar cane pulp paper. www.simpleecology.com
The holiday season is constantly filled with celebrations, many of which call for cupcakes and muffins. Instead of peeling a used paper or aluminum baking cup off your treat and tossing it in the trash, here’s a simpler and more sustainable idea. These silicone baking cups from Net Zero Company are crafted with 100% food grade and BPA-free silicone. They are dishwasher safe, oven safe (up to 425º), microwavable, and plastic free. The flexible cups also come in familiar pastel colors, so you don’t even have to sacrifice nostalgia. Create lasting memories with your family in the kitchen while also creating a positive impact on our planet. www.netzerocompany.com
BY SHELBY TUTTLE
IIn a two-day celebration of Native American heritage, the Arizona Indigenous Food Symposium and Arizona Indigenous Culinary Experience will offer a unique opportunity to learn from Indigenous peoples and experience the revitalization of their food traditions.
Scheduled for November 22-23, 2024, at Western Spirit: Scottsdale’s Museum of the West, the symposium brings together Indigenous communities from the region to share their knowledge, practices, and perspectives on traditional foods, plants, and medicines.
Topics highlighted at the symposium include gathering and preparing traditional foods, restoring Indigenous food systems, climate resilience strategies, decolonizing food practices, and Indigenous ecological knowledge. Participants can engage in various presentations, panels, and workshops led by esteemed Indigenous experts, elders, and community members.
On the second day, the Arizona American Indian Tourism Association (AAITA) will present the Arizona Indigenous Culinary Experience, a vibrant celebration of Native American Heritage Month, featuring Native Arizona cuisine, arts, and live performances. Attendees will be spectators and active participants in curated tasting stations and demonstrations, engaging in interactive conversations with Indigenous chefs and demonstrators.
Zach Doka, President of AAITA, expressed his excitement about the event, stating, “We are excited to bring together so many knowledgeable and passionate individuals to celebrate and preserve our rich culinary heritage. These events will educate and empower our communities to continue these traditions for future generations.”
This weekend is more than just an event; it's a pivotal platform that fosters dialogue, builds collaborative networks, and tackles crucial issues such as food sovereignty, environmental justice, health, and wellness. It plays a vital role in preserving cultural food practices and relationships with the land and natural resources.
Visit www.arizonaindigenousculinaryexperience.com for more information about the Arizona Indigenous Food Symposium and the Arizona Indigenous Culinary Experience, including registration details and a full schedule of events.
Explore Arizona's xeriscape gardens for festive nature walks and sustainable inspiration
BY DONNA DIFRANCESCO
As the temperatures cool down and the holidays approach, it's time to gather with family and friends, including out-of-town guests. Going for a nature walk is a wonderful way to work off those scrumptious home-cooked holiday meals or gourmet dishes from your favorite neighborhood restaurants!
Local botanical gardens in the Phoenix and Tucson areas are fantastic choices, but many cities also offer xeriscape demonstration gardens that you can visit for free. These gardens are also perfect for new residents of the Arizona desert who are looking to familiarize themselves with the local flora and to define their new sense of place.
GLENDALE XERISCAPE DEMONSTRATION GARDEN
This enchanting garden surrounds the Glendale Main Library located at 5959 W. Brown Street in Glendale. As you explore the garden, keep an eye out for the educational signs that showcase creative landscaping ideas and plants that are drought-tolerant and accustomed to our hot, dry climate. The garden
inspires visitors to create their own vibrant and inviting landscapes.
One of the standout features of this property is its proximity to Sahuaro Ranch Park, which is home to historic buildings, gardens, orchards, and groves inhabited by peacocks and various other birds that commonly wander the xeriscape gardens.
Different areas of the garden highlight landscape ideas, including:
• A habitat garden that explains how to welcome wildlife and pollinators to your yard.
• A cactus garden that features over 250 species of cacti and succulents.
• A rain garden that uses rainwater runoff from the library’s rooftop to water native plants.
• A desert food forest with signage that encourages visitors to “Eat Your Yard” by planting edible trees and shrubs.
Located at 8111 E. McDonald Drive in Scottsdale, this expansive six-acre xeriscape garden is nestled behind the dog park along the Indian Bend Wash Greenbelt. Guests can enjoy a selfguided walking tour and admire the beauty of low-water landscaping against the stunning backdrop of Camelback Mountain. This unique garden highlights the "beauty of saving water" with informative signs on various gardening topics that promote the use of plants suitable for the local climate, proper maintenance techniques, and methods for retaining rainwater.
The garden is home to over 200 different types of plants and is certified as a National Wildlife Federation Wildlife Habitat — a haven for local birds, butterflies, and pollinators. The garden also features striking architectural elements such as gabion walls, large shade sails, and textured stone walls. “Terraced Cascade,” a captivating environmental art piece created by artist Lorna
Jordan, enchants visitors and passersby.
At the northern end of the garden, there is a tranquil water feature that uses reclaimed water to illustrate the typical amount of water used by a household in a week. Encircling the border is a Native American saying: “The frog does not drink up the pond in which it lives.” Those are words that all of us who live in the arid Southwest should contemplate.
Find a complete list of additional xeriscape demo garden locations at www.WaterUseItWisely.com/demo-gardens.
BY VALERIE POIRIER
TThe holiday season is a time of joy, celebration, and, of course, an abundance of delicious food. With festive gatherings come the temptations of rich meals, sweets, and snacks that can make it challenging to stay on track with healthy eating. However, with a mindful approach, it’s possible to enjoy the holiday season without feeling deprived or overindulging. Here are some practical tips to help you navigate holiday eating while still having fun.
One of the most common pitfalls during the holiday season is adopting an "all or nothing" mindset. Some people indulge in everything from Thanksgiving to New Year’s, promising themselves a strict reset come January. Others stick rigidly to their diets and miss out on the pleasures of the season, often feeling frustrated or deprived.
This all-or-nothing approach sets you up for disappointment and setbacks. Rather than swinging between extremes, try embracing the 80-20 rule. This approach allows you to prioritize nutrient-rich, whole foods 80% of the time, while enjoying indulgent holiday treats the remaining 20%.
By building flexibility into your eating plan, you allow yourself room to enjoy the festivities without guilt. The key is moderation.
The holiday season often brings a constant flow of treats, cookies, cakes, and candies that are hard to resist, especially when they’re readily available on the counter or at gatherings. However, it’s important to remember that treats aren’t a substitute for real meals. Skipping meals or reaching for sweets first can lead to overeating later in the day and can make you feel sluggish.
Instead, prioritize well-balanced meals that include all three macronutrients: protein, fat, and complex carbohydrates. These nutrients will keep you satisfied
for longer periods and support your body in dealing with the influx of less nutrient-dense holiday foods.
Here are a few simple meal ideas to keep you nourished:
Breakfast
• Eggs with avocado and fresh fruit
• Chia pudding made with unsweetened almond, cashew, or coconut milk, or whole organic milk
• Plain Greek yogurt with fresh berries and a drizzle of honey or pure maple syrup
Snacks
• Raw nuts
• Fresh veggies with hummus dip
• Raw, grass-fed cheese
Lunch and Dinner
• A large salad topped with lean grilled protein (chicken, tofu, salmon)
• Lettuce wraps with your favorite lean protein
• A balanced plate of lean protein, non-starchy vegetables, and, if you’re physically active, a small portion of healthy starch like sweet potatoes or white rice.
Staying mindful of your meals throughout the day helps curb the desire to overindulge in sweets and snacks. If you’re eating regular, well-balanced meals, you’re more likely to feel satisfied and in control.
Alcohol tends to flow freely at holiday gatherings, and sugary cocktails are often in abundance. While it’s fine to indulge, it's smart to be mindful of your choices. Sweet drinks can add unnecessary sugar to your day and may leave you feeling worse the next morning.
Instead of sugary cocktails, opt for simpler drinks like wine or tequila mixed with sparkling water and a splash of lime. These choices are lower
in sugar and are generally less processed than mixed drinks. It’s also a good idea to alternate between alcoholic beverages and water to stay hydrated and avoid overdrinking. This will help you stay balanced and prevent overindulging in both food and drink. Remember, the goal is to enjoy the moment, not to overdo it. Drinking slowly and savoring your drinks helps you stay in control while still partaking in the holiday fun.
The holidays can be a whirlwind of activity, but it’s essential not to let exercise and sleep fall by the wayside. Regular physical activity not only helps balance out the extra food but also boosts your mental health, reducing stress and combating seasonal depression.
Even if you don’t have time for long workouts, small moments of movement throughout the day can make a big difference. A brisk 10-minute walk after a meal can improve digestion and mood. Or try a quick at-home workout in the morning to get your energy levels up before the day’s events. Anything that gets your body moving counts — whether it's walking, yoga, or dancing to your favorite holiday tunes.
In addition to exercise, prioritizing sleep is crucial during the busy holiday season. A consistent bedtime routine will help improve both the quality and quantity of your sleep, giving you the energy you need to tackle your holiday to-do list. Proper rest is also important for managing your appetite, as lack of sleep can increase cravings for sugary and high-carb foods.
holiday party, bring a healthy dish or dessert to share. This ensures that you’ll have at least one option that aligns with your goals. For example, a vegetable platter with a tasty dip, a hearty salad, or a sugar-free dessert can be a hit with guests while also keeping you on track.
Also, consider eating a small, balanced meal before you go to a party. This will prevent you from arriving hungry and overloading your plate with less nutritious options. By going in with a plan, you can better manage your choices without feeling deprived.
One of the biggest temptations during holiday parties is the snack table, where endless bowls of chips, nuts, and appetizers can lead to overeating before the main meal even arrives. The key here is to be mindful of your portions and choices.
Mindless eating often happens when we linger by the food table. By moving away, you can avoid the temptation to continue picking at snacks throughout the night.
One of the best ways to avoid overindulgence during the holidays is to plan ahead. If you’re attending a
During the holiday season, it’s easy to focus on the food, but taking a step back to appreciate the bigger picture can make a huge difference. Holidays are a time to connect with loved ones and create lasting memories. Practice gratitude for the people and experiences around you, and use that mindset to approach food with mindfulness.
When you sit down for a holiday meal, take the time to savor each bite. Eat slowly, enjoying the flavors and textures of your favorite dishes. By being present and mindful, you’ll find that you’re more satisfied with less and more aware of when you’ve had enough.
In the end, the holiday season doesn’t have to be a time of stress or guilt when it comes to food. By adopting a balanced approach, you can enjoy all the festivities without sacrificing your health. The key is to practice mindfulness, plan ahead, and allow yourself the flexibility to indulge in moderation. After all, the holidays are about joy, celebration, and creating memories. So go ahead, savor that slice of pie, enjoy the company of loved ones, and take care of yourself along the way!
BY BETH WEITZMAN
FFrom delicate dumplings to gleaming forks, food jewelry is reshaping how we celebrate our love for food. Brands like Delicacies Jewelry and MIMOSA Handcrafted go beyond style, blending sustainability with philanthropy. These playful collections are more than fashion — they're symbols of positive change, feeding communities and championing eco-conscious craftsmanship.
Jewelry that looks like food may seem whimsical, but for Delicacies Jewelry, each piece carries deeper meaning.
"The idea for Delicacies came to me in a hallucination from Dengue Fever," shares Nicolle Nelson, co-founder and designer of Delicacies Jewelry. “I saw a tiny, elegant head of garlic, shining brightly, fastened around my wrist." That vision turned into a brand blending foodinspired designs with a mission of giving back.
Since 2015, Delicacies Jewelry has crafted pieces like pasta, dumplings, avocados, and doughnuts, resonating with those who hold a deep connection to their favorite foods.
"Food jewelry isn’t for everyone," Nicolle notes, "but if you give someone an avocado necklace because it's
their favorite food, you’ll frequently hear it was the 'perfect' gift.”
Delicacies Jewelry is more than just a fashion statement — it’s a brand with a purpose. Since its inception, the company has donated over one million meals.
"We hit our initial goal in September 2024, nearly nine years after we launched," Nicolle proudly shares.
The company donates 10% of all profits to hungerrelief organizations, partnering with nonprofits like Loaves & Fishes in Minnesota and Renacer del Mayab in Mérida, Mexico.
“From day one, giving back was baked into Delicacies Jewelry,” she explains. “Living in Mexico, we set two
goals: to show our daughter that two people can make a difference and to donate a million meals.”
The brand’s Chef's Collaborations initiative partners with top chefs like Marcus Samuelsson, Dominique Crenn, Carla Hall, Kristen Kish, and Christina Tosi, founder of MILK BAR. For each collaboration, Delicacies donates to a chef-chosen charity, blending culinary designs with a commitment to fighting hunger.
"Chefs are enormously generous, and we’ve been lucky to work with some very prominent people," she notes.
Delicacies Jewelry is equally committed to sustainability, sourcing recycled metals wherever possible and using eco-friendly packaging, like the small Mason jars their pieces come in. Customers often repurpose the jars for storing honey, salt, or even planting seeds, adding another layer of sustainability to their approach.
Similarly, MIMOSA Handcrafted approaches food jewelry with both heart and sustainability in mind.
"At MIMOSA, we believe that jewelry should tell a story and celebrate life's meaningful moments," says Madeline Ellis, the company’s founder and creative director.
Content Certified), and portions of recycled sterling silver and bronze, incorporating in-house metal scraps and broken or unsuccessfully cast pieces into new designs. All of their jewelry is crafted using the ancient art of lost wax casting, allowing them to create intricate and detailed pieces.
"Sustainability means being intentional about reducing waste, conserving resources, and producing responsibly," explains Madeline.
Despite challenges like fluctuating prices and inconsistent material quality, MIMOSA maintains its high standards by sourcing from trusted suppliers who ensure ethically and sustainably reclaimed materials.
Culinary-themed pieces, such as the Cajun Holy Trinity, cutlery charms, artichokes, and pecans, reflect the deep connection between food, family, and Southern traditions.
"Food, especially in the South, brings people together. We gather around food to mark celebrations, milestones, loss, and, of course, meals are woven through the everyday [moments] that add up to make our lives," explains Madeline.
What truly sets MIMOSA Handcrafted apart is its unwavering commitment to eco-friendly practices. The company prioritizes using recycled metals, including 100% recycled 14K gold (SCS Recycled
"The main challenge has been sourcing recycled metals at a price that keeps our pieces accessible to a broader market," Madeline says.
A recent move to a new facility has helped the company to streamline production, making it more energy-efficient and further reducing waste.
Their commitment to sustainability extends beyond production practices. Through their #goodsforgood initiative, MIMOSA aligns specific pieces with charitable causes, turning their jewelry into a tool for positive change.
"Many of our culinary-inspired pieces have gone from a symbol of personal meaning to a tool for positive impact," Madeline notes. By focusing on both sustainability and philanthropy, MIMOSA Handcrafted goes beyond jewelry to foster meaningful, lasting connections that benefit their customers and the world around them.
Check out our expanded list of food-inspired gems from eco-conscious jewelry brands on our website: www.greenlivingmag.com/savoring-styleculinary-inspired-jewelry-that-looksgood-and-does-good.
BY BETH WEITZMAN
OOnce an actress and now a trailblazing vegan chef and wellness expert, Leslie Durso is dedicated to inspiring healthier, more vibrant lives through plant-based eating. Her philosophy is grounded in the belief that what we eat influences both our health and beauty. While her shift from the screen to the kitchen was sparked by her role on Bill Nye the Science Guy, Durso notes that her journey to food education began much earlier.
“I stopped eating meat when I was 7,” she recalls. “It was a gut instinct, a pivotal moment that set me on the path I’m on today.”
As Durso delved deeper into plant-based cuisine, she uncovered a powerful connection between food and beauty.
“I’ve always been a ‘plant nerd,’ searching for the healthiest foods all over the planet — including trekking through the rainforest in Peru with a shaman and cooking with nonnas in Italy,” she explains. “It’s
natural to think that what we put in our body affects our beauty. The cells you ingest literally become the cells you are made of. It makes sense that a diet full of vibrant, colorful, nutrient-dense foods will improve your hair, skin, nails — everything!”
This belief led her to realize that many of the ingredients in her kitchen also double as skincare staples.
“As a whole food chef, the ingredients I put in my food are extremely important, and what I put on my skin is just as important. Our skin absorbs a lot of
what we apply straight into our bloodstream, so it’s crucial that we feed our skin healthy food, too! My bathroom cabinet looks a lot like my kitchen pantry — stocked with coconut oil, olive oil, salts from all over the world, oats, and apple cider vinegar.”
Durso’s Italian heritage and global travels have also deeply influenced her food-beauty philosophy. “I am Italian American, and my grandmother used foods, herbs, and spices as remedies all the time. It’s probably what first got me thinking about food that way. I think Italians, and certainly India’s Ayurvedic practices, rely heavily on food ingredients for healing.”
Avocado, for instance, is one of Durso’s favorite dualpurpose ingredients.
“Avocado not only tastes delicious but is a skincare superfood! They’re packed with vitamins E and C, which support oxidative stress and help maintain skin firmness. It’s also a fantastic moisturizer when used on the skin and can help soothe inflammation.”
Similarly, coconut oil plays a significant role in her beauty routine. “It’s a healthy fat source packed with antioxidants. I use it as a moisturizer and even as a makeup remover.”
A more surprising addition to her beauty routine is apple cider vinegar (ACV). “ACV helps improve digestion and heal your gut when you ingest it, but it’s also a great skin toner, acne treatment, and sunburn remedy.”
way into beauty routines. Durso also highlights the growing interest in vegan collagen alternatives derived from algae and bamboo.
For Durso, the intersection of food and beauty is more than just a trend — it's a lifestyle.
"Whether you like it or not, you are what you eat. Every forkful you put in your mouth is either going to add longevity and beauty benefits or take them away. The decision is yours.”
Durso continues to innovate at the crossroads of food and beauty. Her recent partnership with Fabalish resulted in a Basil Aioli that aligns with her philosophy.
“It’s delicious and contains cold-pressed, unheated oil, and basil, known for its antioxidant, antiinflammatory, and antibacterial qualities. It’s also great for skin brightening,” she explains.
Looking ahead, Durso envisions a bright future for food-based beauty, with items such as ashwagandha, reishi mushrooms, and fermented ingredients potentially playing a significant role in skin health and stress reduction.
Ingredients like kombucha and fermented rice are being explored for their potential to support the skin microbiome,” she notes, emphasizing how these natural components are increasingly making their
She’s also collaborated with Dr. Mindy Pelz on recipes for the book “Eat Like a Girl.”
“We both strongly believe plants have the power to heal us, and I can’t wait for everyone to experience this book!”
For those new to the concept of "edible beauty," Durso offers three simple tips:
Start Your Day with a Beauty Smoothie: Incorporate skin-nourishing ingredients like spinach, avocado, and berries.
Snack Smart: Opt for nutrientdense snacks like nuts, seeds, and energy balls made with superfoods like chia seeds and cacao.
Eat the Rainbow: Include colorful fruits and vegetables in your meals to provide a variety of vitamins and antioxidants that benefit the skin.
Visit www.greenlivingmag.com/beauty-on-the-menuvegan-chef-leslie-dursos-delicious-path-toradiance to try Leslie's Nourishing Green Smoothie recipe for radiant skin.
BY SHELBY TUTTLE
PHOTOGRAPHY BY BRETT PRINCE AND JAE STILLS
OOn September 18, eight designers and their models descended upon Copenhagen Scottsdale to showcase their designs in an eco-friendly fashion challenge, making use of remnant upholstery fabric that would have otherwise ended up in the landfill. Here’s a look at their work.
AMANDA JACOBS OF CLASSIC RECLAIM
Category: Retro Remix
Model: Jessica Coffman
Inspired by the clean lines and minimalist beauty of Copenhagen furniture, this jacket embodies a unique blend of modern elegance and timeless craftsmanship. Drawing from a classic 1980s pattern, the jacket seamlessly combines retro flair with Copenhagen’s sleek design aesthetic for a truly distinctive look. The neutral tones of the interior fabric add depth and versatility, enhancing the jacket’s appeal with a subtle yet sophisticated multi-dimensional style.
Category: Indigenous Couture
Model: Danielle Mercado
Miles-Long’s three-piece ensemble is a beautifully constructed homage to life on Earth. In it, she uses shells to represent the power of water in which she notes, “Water makes all things develop and nourishes every living creature on our Mother Earth, Father Sky and beyond.”
Each piece is made from recycled or refurbished fabric, and although the pieces can be worn separately, the skirt, top and cape come together to make a beautifully feminine outfit depicting power, love, beauty, balance, and respect for life.
Category: Techno Goth
Model: Alondra Rico
The gray portion of the top is upcycled from Copenhagen upholstery fabric and is constructed separate from the upcycled feather underskirt. Silver leafing was used to embellish the heavier tweed to add shine and detail, and Walsh even designed the dress with one of our favorite features: pockets!
Category: Artsy Wonderland
Model: Londyn Rose
For her design, Bonipart-Johnson wanted to show off elements of slow fashion embodied in a whimsical aesthetic. For the jacket, she repurposed a handmade patchwork quilt and added playful nods to nature through hand-stitched appliques.
She says, “Each stitch and fabric piece tells a story, giving the jacket a unique character that embodies the charm and individuality of country style.”
Category: Textile Embellishment
Model: Vera Rosalind
For her design, Farias applied her understated light gray Copenhagen fabric in perfect juxtaposition to the lux, brightly colored hues used for the jacket, shorts, and boots that were constructed from a fabric she already had in house. Each fabric was used interchangeably to accent the entire look, which was completed by a matching hat, bag, and bralette. The result was a stunning and harmonious ensemble that showcased the versatility and impact of the Copenhagen fabric, while also highlighting Farias's playful sense of style and attention to detail.
Category: Avant-Garde
Model: Gabi Gonzalez
Designer Mayume notes that Copenhagen’s eco-friendly Broderick fabric in smoke and charcoal tones inspired thoughts of sculptures in her mind. Appropriately, her dress is named “Escultura,” or “sculpture” in Spanish.
Mayume says she wanted to represent “culture through art while being intentional about the form, lines and shape of the dress.”
Category: Tailored Pageantry
Model: Aurora Einwiller
Category: Romance Playwear
Model: Madison Miller
Bria notes her playful take on balance in this design, citing down-to-earth opulence and an “everyday ethereal” aesthetic as her inspiration. “I want to be elegant but practical,” she says.
Of her experience designing for Green Living’s showcase, Celia says, “I looked at the textile first — it was like looking into the basket on “Chopped.”
She thought about sleeves and outerwear first, focusing on the woven texture and grommets she was given. Her mind then drifted to a project she had been working on, fully immersed in looks from “The Wizard of Oz.”
Of her design, which incorporates both structure and pageantry, she says, “My mind connected the two, and I thought ‘What might a modern day Munchkin wear?’”
IIn today’s fast-paced, high-performance world, it’s no longer enough for a home just to be beautiful — it must actively support the health, longevity, and well-being of its inhabitants. SPONSORED CONTENT
Scottsdale-based interior design firm Sesshu Design Associates specializes in blending luxury with wellness innovation, creating homes that do more than look stunning; they become sanctuaries for recovery, performance, and optimal living. This concept, which they call Performance-Driven Design, goes beyond traditional aesthetics to incorporate biohacking technologies and holistic wellness strategies.
When it comes to wellness, the kitchen is where it all begins. Whether you're a high-powered executive, an elite athlete, or simply someone committed to a healthier lifestyle, the kitchen is central to achieving your wellness goals. A kitchen designed with wellness in mind makes it easier to prepare nutritious meals, sustain healthy habits, and prioritize your well-being in the midst of a busy life.
Sesshu Design, under the guidance of owner Tanya Shively, takes a “wellness-first” approach to kitchen
design. Every element, from layout to appliance choices, is selected with health in mind. “We want the kitchen to be a place that encourages healthy living,” says Shively. “It's not just about having beautiful countertops and custom cabinetry — it’s about creating a space that makes wellness part of your everyday routine.”
One of the must-have features of Sesshu Design’s wellness kitchens is the integration of under-counter refrigerator drawers. These strategically placed drawers ensure that fresh fruits, vegetables, and beverages are always within easy reach, encouraging healthy snacking and hydration throughout the day. By placing these nutrient-dense foods at eye level and in easy-to-access spots, healthy choices become second nature. No more digging through the main fridge to find the spinach — you'll see it right when you need it.
“These drawers are a game-changer for busy families and high achievers alike,” explains Shively. “Keeping healthy options front and center helps everyone in
the household make better food choices, even when they’re in a hurry.”
A key feature of a wellness kitchen is the steam oven. Unlike microwaves, steam ovens retain more nutrients, making them perfect for cooking vegetables and proteins without added fats. This method preserves natural flavors while promoting a nutrient-rich diet.
“Steam ovens are incredibly versatile,” says Shively. “Clients love how they can prepare everything from perfectly cooked veggies to juicy chicken, all while keeping nutrients intact.”
For anyone focused on wellness and performance, the steam oven is essential for quick, nutritious meals that fuel a healthy lifestyle.
Pantry organization plays a critical role in a wellnesscentered kitchen. A thoughtfully designed pantry with well-planned storage ensures that healthy ingredients are easily accessible. Incorporating labeled jars, baskets, and custom shelving systems creates a streamlined environment that makes meal prep easier, more efficient, and focused on whole, nutritious foods.
Of course, the kitchen is only one piece of the puzzle. Sesshu Design’s team believes in taking a holistic approach to home design, ensuring that every space supports the health and well-being of the people who live there.
Incorporating biophilic design is an essential part of their wellness strategy. By using natural materials and live plants, and by maximizing natural light and views of the outdoors, they help clients feel more connected to nature. Studies have shown that even small interactions with nature can reduce stress, improve mood, and enhance cognitive function — key factors for maintaining balance in a high-pressure, fast-paced lifestyle.
Sleep is a crucial element in overall wellness and is a priority in every home created by Tanya and her team. For high achievers — whether they are athletes, executives, or celebrities — quality sleep is non-negotiable. They incorporate advanced sleep technologies such as circadian rhythm lighting systems, which adjust lighting according to your body’s natural sleep-wake cycles. These systems help regulate your internal clock, improving both sleep quality and daytime alertness.
The designers also focus on using organic bedding, non-toxic materials, and EMF protection. Reducing exposure to electromagnetic fields is vital for ensuring deep, restorative sleep. From wire shielding to specialized paints that block EMF radiation, they implement hidden design strategies that turn the bedroom into a sanctuary for rest and recovery.
For those living a high-performance lifestyle, wellness amenities that support both physical and mental recovery are essential. Tanya notes, “Increasingly, our clients are asking for advanced wellness features that go beyond the basics. For instance, infrared saunas and steam rooms are popular requests.” These spaces provide detoxification, reduce inflammation, and promote muscle recovery, helping high performers bounce back from intense workouts or long days at the office.
The demand for cold plunge pools is also growing, as athletes and wellness enthusiasts swear by the benefits of cold exposure for reducing inflammation, boosting circulation, and accelerating recovery. A brief plunge into a cold pool after a workout can rejuvenate the body and mind, improving performance and overall energy levels.
Another emerging trend in wellness design is the integration of floatation tanks. These sensory deprivation tanks allow for deep relaxation and stress relief by creating an environment of weightlessness, helping to reduce anxiety and improve mental clarity. The ability to disconnect and experience complete stillness is a powerful tool for both physical recovery and mental focus.
Sesshu Design's Performance-Driven Design is more than just a design philosophy—it’s a lifestyle upgrade for those who demand the best from their homes and themselves. By creating homes that nourish both the body and mind, and integrating advanced wellness amenities throughout, Sesshu Design helps clients live healthier, more balanced lives.
For high achievers seeking a home that supports their goals for longevity, health, and peak performance, Sesshu Design offers the ultimate solution: luxury spaces designed for wellness. If you're ready to transform your home into a hub of nutrition and recovery, it's time to explore the power of ultrawellness living.
BY SHELBY TUTTLE
TTucked away inside a modest strip mall just north of Detroit in Clawson, Michigan, Chef Hajime Sato is carving out a unique niche amidst a culinary landscape often defined by tradition and familiarity. Recently recognized as Best Chef: Great Lakes by the James Beard Foundation for his distinctly unconventional approach to sushi, his commitment to sustainability is truly what sets him apart. His journey, spanning three decades and two cities, is a testament to his unwavering passion for both culinary excellence and environmental responsibility.
Sato discovered his love for cooking while working a part-time restaurant job in Seattle during college. His initial foray into the industry was meant to be temporary, but it quickly evolved into a lifelong passion.
“I’m still doing [the] temp job,” he jokes.
In 1994, Sato opened the successful Mashiko in Seattle — a revered spot for sustainable sushi in the Pacific Northwest. But his journey to sustainability was long and remains arduous to this day. As he honed his skills and gained experience, Sato became increasingly aware of the unsustainable practices prevalent in the seafood industry. He began to ask questions.
“How is [the fish] cut? Where does the water come from? Do they use slave labor? Do they use a round hook or J hook? What kind of long line do they use?” he said.
Shocked by the revelations about endangered species and harmful fishing practices, in 2009, he made a bold decision to adopt sustainable initiatives and ethical sourcing within just three months.
“All the people, including sustainable seafood experts, said, ‘That’s crazy, you should wait a little bit longer,’” he recalls. “Like, no. No. No. I need to do what I have to do. Unfortunately, nobody really does it.”
Despite the positive publicity and accolades he received for his commitment to sustainability, Chef Hajime's restaurant experienced a significant drop in sales as customers accustomed to traditional sushi options struggled to adapt.
“Within several months, we were featured in a lot of magazines and stuff that say, you know, ‘They’re sustainable, you’re great, yay!’” he said. “But instead of getting more traction or customers, sales went down about 20% immediately.”
Sato points out that a handful of seafood suppliers control what we see on sushi menus across the U.S., and the products you find in towns known for fresh seafood, like Seattle, are by and large the same products that you’ll find in restaurants in Phoenix, New York, or Chicago. Sato cryptically alludes to the story behind the rise of sushi in the U.S., driven by former Unification Church Leader and True World Foods founder Rev. Sun Myung Moon.
“Sushi itself (across the U.S.) is basically exactly the same, right? Because two or three big corporations distribute everywhere in the United States. Most of the chefs get most of the stuff from one or two distribution (points)...one shop, one stop, one phone call, everyone is gonna just get the same thing,” he says. “It may be a touch easier [to do sustainable sushi] in Seattle, but still hard because you’re going against the big corporation.”
In 2019, Chef Hajime and his wife relocated to the Detroit metro area, where he opened his restaurant, Sozai, with the same steadfast dedication to sustainability that had defined his career in Seattle. However, he quickly encountered new obstacles in sourcing sustainable seafood in the Midwest.
“I have to source a lot of things and ship it FedEx overnight to my house sometimes because there’s not that much big distribution trying to produce sustainable seafood or, you know, any kind of seafood I want,” he laments.
At Sozai, Chef Hajime notes that five omakase options make up roughly 80% of his business. Omakase, which means, “I leave it up to you,” is an often adventurous experience dictated by the freshest and best ingredients available to the chef. Because sustainability and availability are the primary informers of Sato’s menu, he notes that some of his dishes are “way too weird” for most customers.
“I’m serving invasive sea snails. I’m going to get you barnacles. I’m going to get maybe, like, a local smelt. Whatever it is, they’re not expecting it,” he says. “If I put that on the menu, nobody’s gonna order it. But if it’s omakase, if it’s my choice, then I’m gonna introduce that to you.”
Sato notes that it’s often hard for customers to appreciate his cuisine, referring to the typical oftrequested omakase menu items like rare bluefin tuna or certain caviars. It is in the pitfall of popularized sushi expectations that customers find difficulty in his menu.
“Most of the time, they don’t say it, but they’re looking for a completely different thing. They probably want spicy tuna, california roll, that kind of thing,” he says. “Sometimes I get yelled at, or they tell me that I don’t know anything about sushi because I’m not doing the spicy rolls. It’s a battle every single day.”
Despite these challenges, Chef Hajime remains committed to his mission, emphasizing the importance of educating his customers about the choices they make and the impact they can have on the environment.
“Don’t get me wrong, there are some customers who understand it, who get it, and I get a good conversation. I love it. I’m really excited about those things.”
And although the restaurant has seen its fair share of lessadventurous diners, it seems that Sato may be developing a bit of a return following for a menu that prioritizes ingredients that are sustainable, in season, and prepared with the least amount of intervention.
“Japanese cooking is all about how less we do,” he says. “If you put the butter on it or a dipping sauce, then you don’t taste the barnacles. Same with sea snails. I feel like chefs these days, they feel like they’re above the nature, which really frustrates me… We should think about what we killed, what we harvested, and think about what kind of flavor that ingredient wants us to taste.”
At the time of our
interview, Sato’s 33-seat restaurant is booked for the next 30 days.
Chef Hajime's story is a reminder that even in a world dominated by convenience and the status quo, it is possible to make a difference. His relentless commitment to sustainability and his pursuit of culinary excellence serve as an inspiration to make conscious decisions about the food we consume and to support businesses that prioritize ethical sourcing. As he continues to push the boundaries of sustainable sushi, Chef Hajime is helping to pave the way for a more sustainable future — one ‘weird’ dish at a time.
BY ALISON BAILIN BATZ
IIn 1804 France, Barbe-Nicole Clicquot Ponsardin was left a veuve, which translates to widow. Upon her husband’s death, Madame Clicquot inherited holdings in banking, wool trading, and a vineyard, the latter of which many said was a waste of time. She, however, saw opportunity. Within six years, she created the first-ever recorded vintage of champagne in the region and pioneered riddling, a technique that effectively removes the cloudiness present in champagne. As a result, champagne became a mainstream beverage of choice worldwide.
More than 200 years later, women continue to innovate the wine industry, including these local visionaries of all things vino:
Kristen Shroyer is equal parts wine entrepreneur and philanthropic success story. The third generation Arizonan is among the founders of ONEHOPE Wine. The vision: give hope, quite literally, by donating a portion of proceeds from every bottle to local and global causes. After connecting with a custom crush facility and developing an initial concept, the team began selling ONEHOPE from their cars and to their friends, quickly learning the former was technically illegal. Thankfully, they found a distributor who believed in them. ONEHOPE Wine is not only available in all 50 states today, but in 2020, despite
the pandemic, Shroyer and her team opened a fullscale winery operation in the heart of Napa. Upon opening the 10-acre property, ONEHOPE became the first-ever impact-driven winemaker in the region. Shroyer also co-launched the ONEHOPE Foundation, funding causes all over the world using proceeds from their wine sales versus just one varietal for one cause at a time. To date, their wine has helped raise more than $10 million for over 40,000 nonprofits. Additionally, the company has funded large sustainable projects including building three schools in developing countries, funding thousands of hours of innovative cancer research, planting an entire forest in Indonesia, and more. www.onehopewine.com
The Wrigley Mansion is about 10 concepts in one; just ask its wine director, Jodi Bronchtein. Thankfully, the advanced sommelier, who also holds the WSET 3 certification and is pursuing her Master’s Theory exam and WSET Diploma, is more than up for it. Bronchtein not only leads the wine program at The Wrigley Mansion’s Geordie’s Restaurant but also Christipher’s at Wrigley Mansion, Jamie’s Wine Bar, and all special events of various scope and size on property. A yin to the culinary team’s yang, which includes James Beard Award-winner Christopher Gross, Bronchtein has curated a mind-blowing list of 2,600 wines from
around the world and is working with Gross on plans for a January 2025 wine festival on property, among other special events. www.wrigleymansion.com
Maki Pottenger lives her life by the motto “Wherever you are, be all there.” While many sommeliers get their starts at small spots before having an aha moment and earning a big break, Pottenger began her career first at CORE Kitchen & Wine Bar at the Ritz-Carlton Dove Mountain Resort in Tucson in 2011 before moving to the JW Marriott Camelback Inn Resort & Spa when she relocated to Scottsdale. Those venues are significant, in that CORE is among the only restaurants in Arizona to be named to the Forbes Five Star Travel Awards list of winners several years in a row, and the Camelback Inn is so luxe that it is the locale of choice when Mr. Marriott makes a personal visit to Arizona. The experience led Pottenger to the Mina Group under James Beard Award winner Michael Mina in 2015, first at Bourbon Steak at the Scottsdale Princess, then to San Francisco. Pottenger would return to Bourbon Steak in 2018 as the floor sommelier before taking on the role of lead sommelier in 2019. In 2021, the Court of Master Sommeliers-certified Pottenger was promoted to Wine Director of the Fairmont Scottsdale Princess and still works closely with Mina Group wine director and master sommelier, Jeremy Shanker, to oversee Bourbon Steak’s 3,500-bottle wine program. www.scottsdaleprincess.com
LAUREN MALDONADO, BREE NATION, AND GAYLE GLOMSKI
On their own, Lauren Maldonado, Bree Nation, and Gayle Glomski are forces of nature in Arizona wine. Maldonado is the co-owner of The Art of Wine in Sedona, while Nation is currently the cellar master at Page Springs Cellars and co-owner of Oddity Wine Collective. Glomski, a yoga and hoop dancing teacher as well as a massage therapist, has worked hand in hand with husband, Eric, since he founded Page Springs Cellars in 2003. In fact, she leads the Second Harvest brand in partnership with Page Springs, an eco-friendly line of products made from pressed grapes. But beyond all of this, the trio are the founders of Vin de Filles. French for “girls’ wine,” Vin de Filles is wine produced by women to highlight the vitality and feminine strength within the world of wine. The 2021 House Mountain Vin de Filles, which is primarily Syrah with a kiss of Malvasia Bianca blended in, is available now, with a portion of proceeds from the wine benefitting Verde Valley Sanctuary, a local non-profit organization that provides support for victims of domestic violence and sexual assault. www.pagespringscellars.com
Fun fact: before founding the acclaimed LDV Winery in 2008, Peggy Fiandaca was an urban planner in Arizona for more than 30 years and the first-ever woman recognized as an Arizona Planning Pioneer
by the Arizona Planning Association. Today, Fiandaca grows 13 acres of grapes in Southern Arizona and works as the brand’s chief winemaker with her husband, Curt Dunham. LDV has made its name by offering handcrafted, estate-grown, and produced Rhone-varieties that reflect the unique vineyard characteristics. Currently, Fiandaca produces 3,0004,000 cases of wine per year and leads the LDV Winery Tasting Room in Old Town Scottsdale, which offers both tastings and current varietals by the bottle, glass, or to go. She is also the host of “Wine Time with Peggy,” a monthly podcast on wine pairings, wine tasting, different varietals, harvest season and vineyard happenings, wine terminology, and more, available on YouTube and online wherever one gets their podcasts. www.ldvwinery.com
BY GIA MARIE AMELLA
FFood as a way of gathering is Barbara Nappini’s M.O. Whether behind the ivycovered walls of academia or out in the fields of the family-run farm, Nappini believes there’s never been a headier, nor more urgent, time to have deep conversations about the sanctity of sustainable food.
President of Slow Food Italy since 2021, Nappini is the first woman to helm the organization in its almost forty-year history. This past September saw Nappini in the throes of Terra Madre Salone del Gusto, the motherlode of gatherings where small-scale farmers, food artisans, and champions of biodiversity from over 120 countries gather to celebrate and savor sustainable foodways — all within the framework of a staggering lineup of food-centric topics from the didactic (“Framing Agroecology”) to the delicious (“Exceptional Vegetables: Ancient Plants, New Flavors”).
Playing host to the world’s largest sustainable food event is serious business. At Terra Madre 2024, Nappini herself unveiled Slow Food’s newly minted Presidium for the protection of stable fields and meadows and, by extension, their caretakers, as well as cheeses derived from grazing animals. Affable to a
fault, she likes to add a sheen of intentional levity to Slow Food’s on-point messaging.
Take this year’s Terra Madre slogan “We Are Nature.”
“We wanted to be provocative but in a very naive way,” Nappini laughs, pointing out that the oftrepeated declaration isn’t so off the mark. “We’ve often used … expressions that, today, seem almost a bit presumptuous, like ‘we manage nature’ and ‘we control nature,’ when in 2024 it’s clear that we’re not the ones saving nature. If anything, it’s saving us.”
Nappini peppers her storytelling with the inclusive “we,” whether talking about sustainable paradigms, millennials’ vision for the planet, or simply the beauty of gathering. Congregating around the table clings as tightly to her mind’s eye as the countryside of her Tuscan childhood.
For urban Italians, a jaunt to the countryside was, and still is, sacrosanct. In summertime, Nappini and her family decamped to her grandparents’ home in the Alto Mugello northeast of her native Florence. Mornings started with an orzo latte made with fresh milk fetched the evening before from the village milkwoman. The kitchen table where the multi-generational family gathered doubled as a private classroom.
“My maternal grandmother came from farming people,” Nappini remembers, “and she used to crush the dry bread with the glass bottle to make breadcrumbs and then would store them … and I’d have my little breakfast. So there was this activity around the table.”
After college, Nappini worked for a global fashion brand, where she says she learned a lot and, with time, acquired all the trappings of a comfortable lifestyle.
“I had a beautiful house. My situation was, in many respects, not luxurious but certainly easy,” she says. She became restive and “began to reflect on sustainability, on my lifestyle, and how many people could live like I did.”
Nappini’s life gradually steered toward more conscious living: eschewing her car to bike to work, experimenting with mother yeast, baking her bread. She had deeper questions. Where did her store-bought food come from? How was it harvested and by whom? She quit her job and moved with three generations of her family to a farmhouse overlooking the Ambra Valley on the road to Siena. She joined Slow Food and, with a knack for grass-roots organizing, spearheaded the transformation of disused spaces into award-winning community gardens.
where the Sikh community had established a temple, the “multicultural garden” helped bridge divisions “because people who had lived there for generations and Indians who’d been here only for a short time met to exchange know-how, swap seeds, even share different ways of doing things and understanding the garden,” she recalls of the cross-cultural project at a time when more migrants began settling in the region.
Nappini is particularly tuned into how women are vital to fostering community, that “the role of women … often acts as an adhesive: keeping together the family, the country, the tribe.”
Often laboring in the shadows, Slow Food recently honored ten women from the Piedmont region dedicated to safeguarding threatened foodways and biodiversity. Whether protecting a chestnut grove or maintaining centuries-old cooking traditions, a common thread across their stories is the benefit to others.
“Each had an individual path in mind, but also the positive impact it would have on the community and territory,” Nappini says about these remarkable women.
Nappini loved the idea that these newly revitalized spaces — “everyone’s and no one’s” — became places of gathering. In a working-class neighborhood
For example, Irene Calamante opened a bakery in a remote village near the Ligurian border to make good bread with ancient grains (thereby increasing local grain production and putting mills back in business) and to create a welcoming space for residents. Millennial Elisa
Mosca abandoned the big city to take over managing her elderly grandparents’ pastures and grazing animals. She’s now a proud fourth-generation cheesemaker who distributes her wares to farmers markets.
With Slow Food’s general elections around the corner and her first book hitting shelves this past September, Nappini’s riding high on her own merits: coalitionbuilding, taking on food policymakers in the name of agroecology, fair pay for agricultural works, and ramping up support for Slow Food’s latest initiative to increase plant-based food production.
She’s quick to give credit to sustainability trailblazers who paved the way. Nappini praises chef, author, and restaurateur Alice Waters — “she is Terra Madre” — champion extraordinaire of locally sourced, organic ingredients at her iconic Chez Panisse that opened its doors in Berkeley, California in 1971 — and later spearheaded the Edible Schoolyard Program, providing meals to K-12 students across the U.S. and worldwide for three decades now.
She brushes off any comparisons to Slow Food’s revered founder Carlo Petrini. Being female gives her the leeway to forge her own path and follow her own vision, she believes, “because what he accomplished in past decades is truly unrepeatable at a point in time when food was trivialized and he brought food back into political discourse.”
It’s worth noting that Petrini’s legendary status as a staunch defender of home-grown food traditions goes all the way back to 1986. That year, Petrini and hundreds of protesters converged upon Rome’s iconic Spanish Steps (some proffering bowls of pasta to passersby) to protest the opening of Italy’s first McDonald’s, setting in motion a “food revolution” that, in time, went global, with the beneficent snail as its symbol. A clever slogan from its early days, “Slow food is happiness. Fast food is hysteria. Yes, slow food’s good!” captures Petrini and his cohorts’ tongue-in-cheek approach juxtaposed by
a subtextual disdain for what they saw as a real threat to Italy’s deeply rooted cuisines.
With Petrini’s imprimatur, Nappini puts her own distinct twist on the original vision. “My interpretation of what Slow Food is in 2024 is probably a bit different [than Petrini’s]. But in that sense, he sees it as a positive evolution,” she says of her mentor’s trust in her leadership. “He has the ability to stay on the sidelines … but always be there when help is needed,” she adds.
When it comes to sustainable travel, Nappini references Slow Food’s mantra: Take it slow.
“Go to Florence and do as the Florentines do, go where they are. Stop at a cafe and linger for a few hours to see how the city moves. Make friends, meet a Florentine who can offer advice on where to eat,” Nappini advises on getting the most out of visiting her home turf, adding, “Banish the logic where you have to consume as much as possible in the shortest amount of time. Follow [your] curiosity.”
Italy’s twenty-one regions are a treasure trove of primary ingredients, but most visitors taste only a small fraction of each season’s bounty. In this writer’s area of Tuscany, autumn brings crunchy apples from the Valdichiana, the chewy, chestnut-flour dessert castagnaccio, and melt-in-yourmouth Zolfino beans, a Slow Food Presidium, delicately flavored and versatile.
What’s Nappini’s favorite food?
“Good bread (a true Tuscan, she opts for the unsalted pane sciocco), preferably new olive oil, and garlic. Simple, vegan, delicious!” That, and all manner of protein-rich legumes featured in regional dishes such as the hearty white bean and kale soup, ribollita .
Nappini’s cell phone is pinging. “Take the time … to reflect, to choose, to idle. Productive idleness.”
For more on Slow Food Italy, visit www.slowfood.it and for Slow Food USA, visit www.slowfoodusa.org.
BY PAM DELANY
WWhen Dwayne Allen, owner of Big Marble Organics, tells the story of food and drink, his words flow like the thoughtfully curated ingredients that go into his creations. From growing up in Jamaica to owning a beverage company in Arizona, his journey is grounded in authenticity, sustainability, and an unyielding dedication to creating what he calls "good food that is good to eat."
After arriving in Phoenix from Jamaica at 16, Dwayne struggled to adapt to a profoundly different food culture. The abundance of fast food, steakhouses, and processed ingredients in the 1990s did little to excite his palate, leaving him disenfranchised with food altogether.
"My palate was attuned much differently," he explains. It wasn't until a health condition forced him to reexamine his diet that Dwayne began to reconnect with food in a meaningful way. After discovering Michael Pollan's The Omnivore's Dilemma , Dwayne began his personal food revolution. Inspired by Pollan's exploration of food culture, local agriculture, and sustainable farming practices, Dwayne began to think differently about what he ate and how he could bring this experience to others.
This realization influenced his decision to open The Breadfruit & Rum Bar in Phoenix, a now-shuttered Jamaican restaurant that emphasized locally sourced ingredients and sustainable practices.
"We actively sought out relationships with local farmers and ranchers," he notes.
With the help of local farmers like Emily Heller of Bene Vivendo Farm in the East Valley, Dwayne’s network of suppliers expanded.
As part of the restaurant's cocktail program, Dwayne imported the ginger beer he grew up drinking in Jamaica, which was widely considered the gold standard of ginger beer. After using the ginger beer for some time, he noticed that it began to taste different. After discovering that the product had
begun being produced in Canada and also started to use high fructose corn syrup, Dwayne decided to make his own. Dwayne fermented his first batch using yeast given to him by his friend, Sam Pillsbury, owner of Pillsbury Wine Company in Willcox, Arizona.
"I never fermented anything before, and a day or so later, it started to bubble. The yeast action started, and it was the most thrilling thing," he says.
He also found that traditional steeping methods didn't give him the fresh, punchy ginger flavor he wanted.
"I wanted a fresh taste akin to biting into a piece of root, similar to the experience of what's served with sushi. I don't recall how I came across the CO2extracted [ginger] oil, but after researching the process to ensure it was eco-friendly, tasting it, and then playing around with it in the kitchen, it worked like a charm. It had the right bite, fresh flavor, and phenomenal taste, and it delivered exactly what I was after in a ginger beer."
After running a successful restaurant for years, Dwayne's passion for good food and drink led to a new business venture called Big Marble Organics. The company currently produces four organic beverages: Ginger Beer, Tonic Water, Proper Hibiscus,
and Proper Lemon. Dwayne ensures his beverages are made properly, honoring the true essence of their ingredients, and are prepared with care and integrity.
"All of our ingredients are USDA-certified organic and fair trade," he says. "It's important to us that we not only take care of the environment but also ensure that the people producing these ingredients are treated fairly and ethically. And that they have an appropriate stake in the work."
Big Marble Organics isn't just about flavor; it's also about telling a story. Each product reflects Dwayne's belief that food and drink should be delicious and ethical.
"Good food doesn't just taste good — it's good at its root," he explains. "That's the philosophy we carry into everything we do at Big Marble."
As he did with The Breadfruit, Dwayne works to introduce traditional food cultures into the community with Big Marble. One example is the Big Marble Organics Proper Hibiscus, a version of the Jamaican drink, Sorrel. Hibiscus flowers, known as the Roselle, are harvested in the late fall and made into a rich, vibrant beverage enjoyed during Christmas. Adults often add rum, but it's equally enjoyed by kids without alcohol. Dwayne gave Proper Hibiscus a modern twist by adding carbonation to accentuate its natural foam and beautiful pinkish hue. The result is a sublime combination
of crisp, rosy, and refreshing flavors.
Dwayne is keenly aware of consumer preferences, including the rise in nonalcoholic beverages and mocktails, and sees the value in creating nonalcoholic options that are still flavorful and enjoyable to sip. Proper Hibiscus, for instance, has found its place in the growing mocktail trend. When served in a wine glass, it offers the same tactile and social experience as sipping on a sparkling rose but without the alcohol — making it a perfect option for festive holiday gatherings.
Production at Big Marble is as hands-on as it gets. Unlike many beverage companies that outsource their production, Big Marble does it all in-house, from creating the emulsions to bottling the final product. The process is meticulous. Using organic ingredients that Dwayne refers to as "all the goodness we use to create the experience," it takes about 12 hours to complete a batch. His production facility in Phoenix has a capacity for about 10,000 bottles per single run. The company is operating at 30% of its capacity, with
plans to expand regionally in the coming year.
A self-described tinkerer, Dwayne considers food his hobby. On a typical Sunday, one might find Dwayne bicycling down the quiet Phoenix streets to his facility to spend the day tinkering around.
"Something as simple as greasing the machines is very satisfying," he says.
For Dwayne Allen, Big Marble Organics is more than just a business. It's a continuation of his lifelong journey to honor the richness of his food culture and create a legacy of goodness. Every bottle he produces is an extension of his belief that food and drink are forms of storytelling, and each sip carries the values of sustainability, integrity, and tradition.
Big Marble Organics can be purchased online at BigMarble.com, on Amazon, and at retailers such as Whole Foods, Total Wine, and AJ's Fine Foods. Big Marble’s products are also served at restaurants and bars throughout the Valley.
Chef Stephen Jones sustainably reimagines The Larder & The Delta with a new menu, new location, and an intentional change in punctuation
BY SHELBY TUTTLE
IIf you’re a foodie in Phoenix, you’re likely no stranger to two-time James Beardnominated Chef Stephen Jones and his widely acclaimed restaurant, The Larder + The Delta. Jones opened the first iteration of his restaurant inside DeSoto Central Market in 2015 before moving to a free-standing brick-and-mortar location inside Portland on the Park in 2018.
After five years, in October 2023, Jones announced to much dismay that he would be closing the space due to leasing issues, with no concrete plans or timeline to reopen. Just a few months later, Jones dropped another culinary industry bomb, announcing that he would be moving into the quaint old house on Osborn that houses Binkley’s Restaurant — a finedining staple of the Valley’s food scene.
Together, Jones and Binkley confirmed the announcement of The Larder & The Delta’s reopening through various media outlets, noting that Binkley and his wife, Amy, would be stepping back from the hustle and bustle of the industry to enjoy life at a slower pace but would stay connected to the space as Jones’ business partners.
In September, Jones and team opened the doors to the all-new The Larder & The Delta. Much media emphasis has been placed on the new ampersand in the name (Jones notes the intentional change as more fitting for the fine dining space), while a more appropriate amount has been placed on Jones’ new menu. The stylistically “Modern Southern” chef has followed in Binkley’s footsteps, offering a multi-course tasting menu — the number typically hovers between 12-13 — with one seating nightly from Wednesday to Saturday (beginning in midNovember, the restaurant will offer two seatings on Fridays and Saturdays).
Jones has always found innovative and unique ways to create traditionally Southern dishes with Sonoran ingredients, and while the new menu may be more elevated, he has carried forward a commitment to local sourcing while paying close attention to various other sustainability initiatives.
“Sustainability is important to me. It’s not just about reducing our carbon footprint — it’s about supporting the local community, the local economy, and helping create local jobs for our community. It’s a much bigger lift than just buying local produce from the farmers market.”
But Jones does that, as well, and notes that true sustainability goes beyond the initial purchase, prioritizing relationships with local farmers and ensuring year-round support.
“It’s about supporting that farmer year round, so they can add more work force to their farms,” he says.
Responsible sourcing practices at The Larder & The Delta include purchasing goods from verifiable sources with traceable practices, as well as partnering with fisheries that prioritize sustainable fishing methods, like catch limits and seasonal harvesting.
The chef has also taken up gardening at the new location, making use of the property’s raised beds and citrus trees, formerly created by and tended to by Amy Binkley. Additionally, Jones has partnered with R.City to handle the restaurant’s on-site composting, most of which comes from guest plates, in addition to a small portion of unusable scraps created during food prep.
While his current efforts are mindful when it comes to sustainable practices, Jones is already looking to the future and says that plans are in the works to further improve upon the amount of sustainable ingredients he can include on the multi-course menu. Buzz around the new location and public support of the new concept has been positive, proving that sustainability is not just achievable, it’s a recipe for success.
For more information or to make reservations, visit www.thelarderthedelta.com.
MAKES ONE TWO-LAYER 9-INCH CAKE THIS DELECTABLE CAKE IS GRAIN-FREE AND GLUTEN-FREE.
Ingredients for cake
2 ⅔ cups chickpea flour
1/3 cup coconut flour
3 eggs
1 ½ cups coconut palm sugar
1 cup unsweetened cocoa powder
1 ¾ teaspoons baking soda
1 teaspoon salt
1 (13.5-ounce) can full fat coconut milk
1/2 cup hot (not boiling) water
1/2 cup virgin coconut oil, melted
2 teaspoons vanilla extract
Ingredients for frosting
1 ⅓ cups virgin coconut oil (solid, not melted) or vegan butter (softened)
2/3 cup maple syrup or honey
2/3 cup unsweetened cocoa powder
1 tablespoon non dairy milk, plus more, if needed
Instructions
Preheat oven to 350ºF. Oil or spray the bottom and sides of two 9-inch round cake pans (with twoinch sides).
In a large bowl, whisk together the chickpea flour, coconut flour, coconut palm sugar, cocoa powder, baking soda, and salt until no lumps remain.
In a separate bowl, whisk the three eggs together until they start to foam. Add the coconut milk, hot water, coconut oil, and vanilla, then whisk vigorously until completely smooth. Add the dry ingredients to the egg mixture and mix by hand until batter is uniform. Divide batter evenly into prepared pans.
Bake for 30 to 35 minutes until a toothpick inserted near the center comes out clean. Transfer cakes to cooling racks and cool for 15 minutes before inverting onto racks to cool completely. Wrap cakes in clean dish towels and refrigerate until cold.
While cakes are cooling, make the frosting.
Place the coconut oil, maple syrup, cocoa powder, milk, and salt in a food processor or high speed blender. Process, stopping to scrape down sides of bowl several times, until completely blended, thick and smooth, adding a bit more milk, if needed.
Place one chilled cake layer on a cake plate or stand and spread with half of the frosting. Top with the second cake layer and spread top with remaining frosting. Serve immediately or refrigerate until ready to serve.
SERVES 4
Ingredients
Indian Curry Chicken
3 tablespoons organic extra virgin coconut oil
1 medium organic onion, diced
3 organic garlic cloves, minced
1 ½ teaspoons organic ground cumin seed
¼ - ½ teaspoon natural grocers brand bulk organic chili flakes
1 teaspoon organic ground coriander seed
2 teaspoons organic ground ginger
1 teaspoon organic ground turmeric
½ teaspoon organic ground cinnamon
¼ teaspoon organic ground black pepper
½ teaspoon salt
3 tablespoons organic tomato paste
1 (13.5-ounce) can organic coconut milk
4 cups small organic cauliflower florets (from about half a head)
1 cup organic white basmati rice
2-3 organic green cardamom pods, cracked
¼ teaspoon organic cumin seeds
¼ teaspoon salt
2 teaspoons organic butter
1 ½ cups water
1 pound boneless, skinless chicken (breasts or thighs), cut into bite-size pieces
1 teaspoon organic lime or lemon juice
Chopped organic cilantro, for serving
Directions
To prepare rice, rinse thoroughly in fine mesh strainer. Combine rice, spices, butter, and water in a medium saucepan and bring to a boil, then reduce to a gentle simmer. Cook for 15 minutes. Turn off heat, cover, and let rest for 10 minutes. Fluff with a fork and remove cardamom pods before serving.
While the rice cooks, prepare the chicken. Heat a large deep skillet or Dutch oven over medium heat. Add coconut oil and onion, stirring occasionally until lightly browned. Add the garlic and all the spices and sauté for another minute or two until fragrant. Add the tomato paste and cook, stirring constantly, until it takes on a slightly darker color, 1-2 minutes.
Add the coconut milk and stir well before adding the cauliflower and chicken; stir again. Cover and cook, stirring every few minutes, until the chicken is cooked through and the cauliflower is tender, 10-15 minutes.
Stir in the lime or lemon juice and serve immediately with spiced basmati rice. Top with cilantro and a lime wedge, if desired.
BY ALI DUGAW AND ALISON BAILIN BATZ
WWhile it’s getting chilly outside in Flagstaff, the restaurant scene in the picturesque Ponderosa pine-covered city scene is getting hotter by the day. In recent years, several eateries in the region have earned James Beard Award nominations and Wine Spectator “Best of Excellence” honors, while its breweries have cleaned up at the World Beer Cup. One popular pizzeria was even named by Visit Arizona as the state’s “preeminent pizza pedaler.”
There is no better time than now to make the trip up north to see what all the delicious fuss is about. Need help planning? Read on.
LUMBERYARD BREWING CO.
Since opening in 2010, the female-led Lumberyard Brewing Co. has worked tirelessly to put Flagstaff beer on the map. Housed in a historic former lumberyard building that dates back to the early 1900s, Lumberyard has taken home more than a dozen national medals for its brews from the likes of the
World Beer Cup and Great American Beer Festival. Its beers largely pay homage to the area: Railhead Red notes Lumberyard’s proximity to the railroad; Humphrey’s Hefe, a German style wheat beer, honors nearby Humphreys Peak; and Pumphouse Porter is a pale ale named for a local wash. Beyond the brews, Lumberyard has also made a name for itself for its extensive menu, which offers all things comfort food that one could ever want at a pub but with some truly tasty twists. Crowd favorites include the Southwest Poutine, which subs the usual gravy for Hatch green
chili sauce; Irish egg rolls stuffed with corned beef, sauerkraut, and Swiss; and the Vietnamese burger, which adds char siu pork, pickled daikon, carrots, cilantro, and Sriracha aioli to a traditional beef patty. Fun fact: the folks at Lumberyard are also the team behind Beaver Street Brewing down the street.
Opened in 2021, Forêt FLG is a Frenchinspired café in Downtown Flagstaff that most recently earned executive chef and co-owner Sam Greenhalgh a 2024 James Beard Award nomination for “Best Chef: Southwest.” The veteran chef cut his teeth in kitchens across the Valley, notably at Clever Koi, Tratto, and North Italia before making northern Arizona home. Greenhalgh runs the space with his sister — a talented barista formerly of LGO in Arcadia — leading the coffee program and his mother working in operations. The family affair takes great pride in clean, fresh, light French dishes with a few sinfully rich and indulgent treats made fresh every day. The success led Greenhalgh to open a second concept near Forêt in 2023 called Petit Marché. The combination market, bakery, and espresso bar showcases fresh, sustainably sourced ingredients in clever ways based on seasonality and daily inspiration. Think butternut
squash in a savory tart, a chocolate chunk pistachio cookie, and vegan fig salami.
Shift, a 2023 James Beard nominee, got its name because owner and dessert-making maven Dara Wong sought to turn everything people may assume about “small mountain town food” upside down. While many dishes are family style, each offers a taste of bold local ingredients in a composed, artful recipe that feels like something one might order on a New York tasting menu. Though the menu changes regularly, diners can always expect a savory take on sorbet, a precisely plated protein like lamb tartare with chili threads and dried corn, and handmade pasta that challenges taste buds with umami flavors. Like Greenhalgh, Wong’s success has led to expansion. In 2022, Wong opened Oeno Wine Lounge down the street from Shift. Named for the Greek word for wine, the lounge offers local and international wines, as well as several mocktails and wine-based cocktails. And while there are small bites available, guests are also able to order anything from Shift’s menu, giving guests a chance to enjoy both concepts at once.
Equal parts retail shop, butchery, and sit-down restaurant, Proper Meats + Provisions — a 2023 James Beard Award nominee — partners with fellow awardwinning vendors Copper State Rancher's Reserve, Forestdale Farms, Hayden Mills, Murdock Family
Farms, Tender Belly, and more to offer sustainably and humanely raised meat as well as local cheeses, fresh bread, and soups. Smart customers treat the space like an old-school butcher shop and a specialty grocer, but never leave without sampling a specialty sandwich with salad or soup, like the warm pastrami with grilled onions, pickles, Swiss, and Carolina-style mustard on rye, or the Bánh mì with pork shoulder confit, cilantro, and pickled veggies on a hoagie roll.
Acclaimed chef Rochelle Daniel — a veteran of Scottsdale staples The Mission and Fat Ox — opened this rustic fine dining concept in 2022 and within a year was honored with a James Beard nomination. The simple yet elegant 94-seat restaurant is largely adorned in various textures of white and accented with natural oak butcher block tabletops, artfully placed mirrors, and hanging plants. The menu, focused on seasonal modern American fare, excels at showcasing hyper-local ingredients and handmade
Set amongst 500 acres of pristine forest, The Little America Hotel is wholly focused on bringing people together in natural surroundings combined with an authentic Arizona aesthetic. This is especially true at the expansive Silver Pine, Little America’s signature eatery. Thanks to floor-to-ceiling windows, every seat in the house offers an impressive forest view, but none as majestic as the one from the patio, set just steps from the protected land. Silver Pine’s mouthwatering menu of elevated gastropub fare leans Southwestern in its ingredients, showcasing layers of flavor. The eatery also has one of the sneaky best bars in town, with a sleek, modern look and menu of handcrafted signature offerings — many with Arizona spirits — as well as a laundry list of local beers, and seasonal, whimsical specialties.
pastas which change regularly and are highlighted on Daniel’s chef’s tasting menus. Forest-inspired plating and oft-foraged garnishes make the experience elevated and unique. Daniel plans to expand her talents with a handful of other eclectic, sustainablyfocused concepts next door and under Atria, as well.
An icon in Flagstaff since 2002 and named to honor the chef’s late mother, expect refined American fare at its best here. The regularly changing menu is focused on showcasing the best produce and seafood the season has to offer and has one of the best patios in town. The extensive wine list has earned Wine Spectator's “Award of Excellence” for several years
running, as well. On the weekends, people in the know from across Arizona descend upon the eatery for brunch to enjoy the beloved cocktail menu (hello, green chili-spiced mule) and French-inspired morning favorites.
forward offerings ranging from marinated olives with cashew misto and brie with poached pears and blackberries, to steelhead trout with red pepper butter and Iberico pork with wild mushroom farro. Before or after dinner, head next door to Tinderbox’s sister concept, Annex, which has some of the best craft cocktails in the Southwest, as well as its own menu of eclectic tapas. The family of eateries is also the braintrust behind Teatro Italian Food & Wine. Italian for “theater,” Teatro is all about giving guests a show. Set in an early 1900s theater, the sleek steakhouse specializes in elevated takes on Northern Italian recipes, as well as fresh seafood and hand-crafted pasta. Its wine menu, with over 100 Italian varietals, is also the recipient of a Wine Spectator “Award of Excellence.”
Who knew a geologist who loves cycling would become one of the nation’s foremost pizza makers? Owner Caleb Schiff, a former geologist who ran a lab at Northern Arizona University, is as surprised as anyone. Schiff found his love of Neapolitan-style pizza while cycling through Milan, building a wood-fired pizza oven in his backyard when he came home before opening Pizzicletta with an even more impressive oven imported from Italy. Schiff sources local ingredients for nearly everything on the menu, crafting each item lovingly by hand (including the mozzarella), and takes pride in accommodating food restrictions and vegan diets right along with meat and cheese lovers.
Opened in 2009, Tinderbox Restaurant was the first restaurant in downtown Flagstaff’s now-popular Southside neighborhood to offer a more elevated menu and dining experience. In the years since, the team has led the charge in continuously innovating new menus to shock and awe the palates of locals and visitors alike. While the menu is ever-changing, always expect a five-course tasting menu option with a variety of vegetable-, seafood-, and meat-
Visit www.flagstaffarizona.org for more information.
BY ANGELA FAIRHURST
IIn an era where environmental concerns are at the forefront of global discussions, innovative solutions are emerging to tackle the challenges of waste management. One groundbreaking approach comes from EverestLabs, a company revolutionizing the industry with artificial intelligence and robotics.
JD Ambati, the founder and CEO of EverestLabs, is an entrepreneurial executive with more than 22 years of experience in AI, product development, and strategic sales. His journey into the world of recycling began with a trip to India, where he witnessed the overwhelming waste problem firsthand. Shocked by the broken local recycling system, Ambati was challenged by his wife to use his skills to make a positive change in the world.
Upon returning to the Bay Area, Ambati immersed himself in learning about the waste industry. He spent considerable time with waste management companies, asking questions and listening to their needs. It
became clear that recycling plants worldwide were in desperate need of modern technologies to improve their operations.
Ambati’s insights led to the creation of RecycleOS, an AI-enabled operating system for recycling. This innovative system combines AI, robotics, and data analytics to transform the recycling process.
RecycleOS uses 3D depth-sensing cameras mounted on conveyor belts to capture a 3D map of the objects passing through. The AI model then processes this information, identifying each object with over 95% accuracy. The data is then used to guide robotic arms in sorting the materials.
Traditional recycling facilities rely heavily on human sorters, who face challenging working conditions.
“Humans are not designed for doing dirty jobs while standing 8-10 hours a day and sorting 30-60 items per minute in dusty and dangerous environments,” Ambati explains.
RecycleOS addresses these challenges by automating the sorting process. The robotic systems can recover 2-3 times more material than manual sorters, with a 99% uptime. This not only increases efficiency but also addresses labor shortages and high turnover rates in recycling facilities, not to mention not subjecting humans to harmful conditions.
By increasing the recovery of recyclable materials, EverestLabs is helping to reduce billions of dollars worth of materials lost to landfills each year, saving money for recycling facilities and also significantly reducing the environmental impact of waste.
EverestLabs has partnered with leading materials recovery facilities across North America, including four of the top five recyclers. Their systems are installed in facilities nationwide from California to New York and from Texas to Michigan.
One of the company’s most significant installations is at the Sims Municipal Recycling Sunset Park Materials Recovery Facility in Brooklyn, New York. This facility, the largest commingled recycling center in North America, processes more than 300,000 tons of materials annually.
The implementation of RecycleOS is not just about efficiency; it’s about creating a stronger circular economy.
“The goal is to leave no recyclable behind,” Ambati states. “These robots ensure more materials are recovered at recycling facilities, resulting in a stronger circular economy.”
As the world grapples with increasing environmental challenges, innovations like RecycleOS offer hope for a more sustainable future. By combining cutting edge technology with a deep understanding of the recycling industry, EverestLabs is paving the way for more efficient, effective, and environmentally friendly waste management. JD Ambati and his team are proving that with vision, determination, and innovative technology, we can make significant strides in addressing global environmental challenges. As RecycleOS continues to be adopted across the country, it’s clear that the future of recycling is here, and it’s powered by AI and robotics. Now, it’s our job to make sure everything gets into those recycle bins!
BY JENNIFER & JOHN BURKHART
She Said: I'm glad this was a beginner's session, because this class kicked my BEE-hind! I wasn't somersaulting across the room or dangling from great heights, but when I was done, I sure felt as if I trained for Cirque du “Sore Legs.” We did several familiar poses, like warrior, downward dog, and child's pose with the hammock supporting different areas of the body, but also poses specific to this type of yoga. I felt like some poses were easier with the hammock, but with others, the fabric just got in the way. Important note: if the fabric is hurting you (like in the armpit area – don't wear a tank top), then readjust or skip the pose. I have the red marks to show for it! I also have relaxed muscles though, thankfully. Using the hammock really helped deepen hip flexor stretches, which felt great. The neck stretches also felt like I was at the chiropractor, which was an unexpected bonus. I loved how I got a full-body workout standing on one leg, while the other was in the swing. I had to really engage all my muscles trying to balance while the swing wobbled a bit. The final two parts of the class were inversion and savasana. Inversion was both terrifying and exhilarating. I didn't think I'd be able to do it and could only think about my fearless self at eight years old on the playground, swinging backwards on the monkey bars, not worried about broken bones or ER bills. Our patient, friendly instructor encouraged me, and in minutes I was upside down, blood rushing to my head for an insta-headache, but my inner 8-year old was delighted. “This is wild!” I said, smiling. I didn't stay inverted long, but after coming back up for air, I tried a few more times. It was shockingly exhausting! The stretch was great, but my head hurt and my stomach started to feel queasy. Thank goodness for the amazing savasana. We stretched out in the hammock, gently swaying into total relaxation as the class ended.
Tired of the same old yoga routine? Or maybe you've never tried yoga. Either way, if you're looking for some “me” time and want a unique way to stretch those tight muscles, look no further than aerial yoga. There’s no chance of boredom, and a 100% chance of more flexibility and fun.
HeHe Said: So I totally tried to talk Jen out of this one. I heard “aerial yoga,” and thought I was going to be 100 feet off the floor, stretching on the flying trapeze — which sounded like a good way to pull a hamstring and break my neck at the same time. Nope and nope. So, I put my foot down and told Jen “we're not doing that,” because I'm the man of our house...and the next day we walked right into the aerial yoga studio. It was noon-ish on a Sunday and our instructor, Jordan, greeted us warmly and ushered us back to the studio: A warm wood room, with soft natural lighting and three colorful hammocks that were hanging close to the floor (not 100 feet off the ground, thankfully). We started with some basic stretching through standard yoga poses. I was able to get nice deep stretches without too much effort because the hammock supported my weight. “This is like yoga on easy mode,” I thought. The second phase was my favorite. We were lying down with the hammock in various positions under our neck and back, giving us outstanding targeted stretching, and it was even easier, because all I had to do was lie there. I was beginning to love this. Then we moved on to the third phase and everything turned upside down, figuratively and literally. Jordan instructed us to hang upside down with our legs all wrapped up in this hammock and our heads two inches off the floor. “Here comes the hamstring and broken neck part,” I thought. I hung upside down for about five seconds before every part of my body was saying “nope, we don't like that!” But, I tried again, and every time I flipped it became a little easier. By the end it was pretty fun to be upside down, and I was able to stretch areas that were tough to target right-side-up. We finished the session with a nice calming savasana, which was basically a meditative nap in a hammock. I think this would help me immensely if I did it regularly, and I will definitely go back.
Orchard Harvest Dinner
Indulge in a seasonal culinary experience that benefits the Urban Agriculture Foundation’s Farmhands program and the new Farmhands Classroom with a four-course dinner under the stars at Agritopia Farms. Enjoy dishes prepared with locally grown produce. The benefit includes silent and live auctions. Tickets: $150. Event begins at 5 p.m., 3000 E. Ray Road, Gilbert.
Explore and learn about the Sonoran Desert’s Native American communities at the Desert Botanical Garden’s week-long celebration. You can explore discovery stations with handson exhibits throughout the week. Over the festival weekend (November 16-17), enjoy storytelling, dance, and music, and observe artisans as they create pottery, basket weaving, and more. Tickets: $24.95-$32.95 (general), $14.95-$19.95 (youth 3-17), children under 2 and members are free. Event includes garden admission. Monday-Friday, 10 a.m. - 4 p.m. 1291 N. Galvin Parkway, Phoenix.
Celebrate Veterans Day by visiting our national parks for free. Entrance fees are waived for all 400+ national parks, monuments, and recreation areas. Pack a picnic and take your family to one of Arizona's 25 national places, such as the Grand Canyon, Saguaro National Park, Petrified Forest National Park, Navajo National Monument, or Wupatki National Monument. For a complete list, visit www.nps.gov/ findapark. Check each park for visitor information.
Get outside and spend a day learning about the Sonoran Desert at the Jewel of the Creek Preserve. Bring your family, participate in interactive exhibits, learn about desert wonders, and observe local wildlife. The 26-acre preserve is a desert wonder with one of the last remaining perennial streams in Maricopa County and supports a diverse population of plants and animals. Presented by the Desert Foothills Land Trust. Free. 10 a.m. - 2 p.m. 44029 N. Spur Cross Rd., Cave Creek.
Arizona Indigenous Food Symposium & Indigenous Culinary Experience
Experience a two-day event celebrating Indigenous food traditions and culture. Day one features discussions on food sovereignty, environmental justice, and traditional food practices. On day two, explore Native American cuisine, arts, and performances in honor of Native American Heritage Month. Enjoy tasting stations, cooking demos, and engage with Indigenous chefs. This is a must-attend event for foodies and culture enthusiasts! This is an over-21 event.
Tickets for the Indigenous Culinary Experience: $40-$70. Saturday, 6 p.m. - 9 p.m. Western Spirit: Scottsdale’s Museum of the West, 3830 North Marshall Way, Scottsdale.
Join Arizona Stronghold Vineyards on a progressive four-course dinner crawl in Old Town Cottonwood. The evening begins with the first course and live music at the winery’s Cottonwood tasting room. From there, stroll to the next three restaurants: Thai Palace, Red Rooster, and Old Town Cafe, for the final three courses. Tickets: $100. Event begins at 5 p.m., 1023 N. Main St., Cottonwood.
Expand your knowledge of the Native cultures of the Colorado Plateau with an insider’s tour of the collections at the Museum of Northern Arizona. The Platinum LEED-certified Easton Collection Center in Flagstaff is home to over 800,000 objects of national and cultural significance. Tickets: Members $10, non-members $15. 3 p.m. - 4 p.m. 3101 N. Fort Valley Rd., Flagstaff.
Bring your family and foodie friends to the Annual Sedona Food Truck Festival! Enjoy food, beer, wine, and music at the lovely Posse Grounds Park. Enjoy the beautiful fall weather and sample delicious food. Please note that only ADA dogs are welcome. Free. 11 a.m.5 p.m. 525 Posse Ground Road, Sedona.
November 3, 10, 17, 24
Sundays in the Garden - Fall Concert Series
Enjoy a Sunday afternoon in the Tohono Chul Performance Garden while listening to local musicians. Tohono Chul is a Sonoran Desert oasis rich in natural and cultural ecology. Wander the garden paths while discovering native plants and wildlife. Visit the Garden Bistro Bar for a refreshing prickly pear lemonade or a prickly pear margarita. Event is free with garden admission: $20 general, $10 youth (4-17), $15 seniors (62+), and active military. Free for members. Sundays, 1:30 p.m. - 3:00 p.m. 7366 N. Paseo del Norte, Tucson.
9
and Pints Beer Festival
Enjoy a fantastic day at the Pima Air & Space Museum’s Props and Pints beer festival, featuring a classic car show, live music, airplane tours, yard games, flight simulators, and tram tours. Tickets include admission to the museum, including the 390th Memorial Museum, five beer-tasting tickets, an entree, and a dessert. Additional activities are available for purchase. Complete a scavenger hunt and receive a pint glass. Tickets: $60 (members), $65 (nonmembers), and $35 (designated drivers). 4:00 p.m. - 8:00 p.m., 6000 E. Valencia Rd., Tucson.
Bring the family for a day of fun at Gene C. Reid Park. This year’s festival is packed with exciting activities for all ages, including a turkey trot, gardening demo, s’mores bar, pumpkin derby, scavenger hunt, and more! All games and activities throughout the day are free. There is something for everyone, including a Petpalooza at the dog park. Purchase food and beverages from the Food Truck Roundup. Free. 7 a.m. - 8 p.m., 920 S. Concert Place, Tucson.
For information and links about these events and others, visit www.greenlivingmag.com/calendar
We celebrate these Arizona restaurants using the SK Oil Management System, powered by ZECO:
51st Ave Cafe
All American Grill
Angry Crab Shack (Surprise)
Arriba Mexican Grill
Backyard
Baja Joe’s
Barrio Brewing Co.
Belle’s Nashville Kitchen
BKD Backyard Joint
Bluewater Grill
Booty’s Wings Burgers & Beer
Brushfire Tacos y Tapas
Buck & Rider
Cardenas Market
Casa Amigos
Charley’s Sports Grill
Citizen Public House
Daruma Katsu Kitchen
Dillion’s KC BBQ Restaurant
Dirtwater Springs
Duelies Sports Bar & Grill
Durvill Foods
Echo 5 Sports Pub
Flavors of Louisiana
Four Peaks Brewing Company
Frites Street
Garcia’s Las Avenidas
Harold’s Cave Creek Corral
The Horny Toad
Ingo’s Tasty Food
Karma Sushi Bar & Grill
K O’Donnell’s
Legacy Foods
Loco Patron
Long Wong’s (Laveen)
Long Wong’s (Tuscano)
Lotus Lounge
Macayo’s
Pirate’s Fish & Chips
Popo’s Fiesta Del Sol
Red Devil Italian Restaurant
Red White Brew
Roadrunner Restaurant & Saloon
Saddle Mountain Brewing Company
Sardella’s Pizza & Wings
Shane’s Rib Shack
Sizzler
SoSoBa
State 48
State Farm Stadium
SugarJam
Tailgaters Sports Grill
The Gladly
Manuel’s Mexican Restaurant & Cantina
Mountain View Pub
Nello’s Pizza
New Penny Cafe
O.H.S.O. and Little O’s
Oregano’s
Padre Murphy’s
The Palace Restaurant & Saloon
Fate Brewing Company (Scottsdale)
Fate Brewing Company (Tempe)
Pete’s Fish & Chips
Pier 88 Boiling S
The Hermosa Inn
The Porch
The Tack Room
The Vig
Tim Finnegan’s Irish Restaurant & Pub
Tonto Bar & Grill
Twin Arrows Navajo Casino Resort
Uncle Sam’s
Worth Takeaway
Polestar 3
The SUV that drives like a sports car
With up to 315 miles of range and 517 horsepower, Polestar 3 is defining electric performance.* The only way to fully experience that, is a test drive. Visit our Scottsdale space and get behind the wheel of Polestar 3 today.
Also available to view: Polestar 4, an innovative SUV coupé that offers the exhilarating driving experience Polestar is known for. And don’t miss the special offers on Polestar 2, the driver’s EV.